HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and peanut butter; add eggs. Mix and add both sugars and flour; add salt, soda and vanilla. Form into balls. Flatten with a fork dipped in milk. Bake at 350° for 12 to 15 minutes.
Preheat broiler. Melt butter or margarine in a large, heavy skillet. Add onion and bacon; saute until bacon is crisp and lightly browned. Add potatoes and bell pepper; cook 2 minutes.
Grease and flour 9 x 13-inch pan. Mix all ingredients, except nuts and chocolate chips, for 2 minutes. Pour into pan. Sprinkle nuts and chips over top and bake 35 to 45 minutes at 350°.
Cook bacon, drain, crumble and reserve drippings. Saute squash and onion in bacon drippings for 8 to 10 minutes. Combine egg and sour cream, and add to squash and onions. Stir in half of bacon. Spoon half of squash mixture into shallow greased 2 qt. casserole. Sprinkle Swiss cheese on top. Add other half of squash mixture. Sprinkle Cheddar on top. Sprinkle remaining bacon on top. Bake at 350° for 20 minutes or until bubbly. Makes 6 servings.
Cream together cake mix, margarine and egg to make crust. Bake in greased muffin tins. Use about a 1 1/2-inch ball of dough and press into bottom of muffin tins. Bake at 350° for 12 to 14 minutes. Let cool before getting out of pan. Cream together cream cheese, Cool Whip and powdered sugar. Spread on top of crust and top with any flavor of prepared fruit pie filling.
Cut elephant into bite-sized pieces. (This should take about 2 months.) Add enough brown gravy to cover. Cook over kerosene stove about 4 weeks at 450°. This will feed 3,800 people. If more are expected, add two rabbits. But only do this in case of emergency, most people don't like hare in their stew.
Dissolve gelatin in hot water and chill until partially set. Blend cream cheese and pineapple together and fold into gelatin with other ingredients, adding whipped cream last.
Mix all ingredients together in a large mixing bowl. Take at least 20 minutes. Shape into small balls and freeze in a plastic bag. Use as many as you need. Bake on greased pan at 325 for about 15 minutes, then turn and bake for 10 more minutes.
Saute onions in butter in a large skillet until soft and transparent. In a shallow baking dish, arrange in layers the potatoes and onions, sprinkling with garlic and seasoning in between layers. Bake at 350° for about 40 minutes. Add whipping cream all over top. Sprinkle with paprika, if used. Increase temperature to 400° and bake another 10 to 20 minutes, until potatoes are fork-tender and slightly browned on top.
Mix dry ingredients and cut Crisco in. Dissolve yeast in warm water and add along with the milk to dry ingredients. Spoon onto greased baking pan. Bake at 400° for 15 minutes.
Cream sugar, butter, oleo and cream cheese. Add one egg at a time with a little flour. Bake in a greased and floured tube pan. Don't preheat oven. Bake at 300° for 1 1/2 hours.
Chop onion very fine. Tear one package ham into small pieces. Mix all ingredients except second pack of ham together. Divide into two balls. Cut last package of ham into squares. Wrap cheese balls with ham squares. Chill and serve with crackers.
Mix the dry ingredients. Cut in shortening until mixture resembles coarse meal. Store in tightly covered container Shelf life is 3 months.
Layer. Start and end with lettuce. Top or seal with: Hellmann's Mayonnaise and 1 tablespoon sugar, 1 cup cheddar cheese, Bacos.
Beat eggs and sugar well. Add oil, lemon extract and orange juice. Add flour and baking powder to liquids. Mix well. Have the pizzelle iron hot and drop by teaspoons onto iron for about 30 seconds or until golden brown. Remove from iron carefully with a fork. Makes 6 to 7 dozen.
Beat egg whites with dash of salt and vanilla until soft peaks form. Gradually add sugar, beating until stiff. Fold in coconut. Drop by rounded teaspoons onto greased cookie sheet. Bake about 20 minutes in 325° oven.
Combine peas and peanuts in a mixing bowl. In a small bowl, blend oil and vinegar. Add to peanut-peas mixture. Stir until well coated; then drain off excess oil-vinegar mixture. Sprinkle with salt and pepper to taste; add the mayonnaise.
Mix water, jello and mayo. Then add other ingredients. Let jello set until firm. May add nuts on top. Pour into 9 x 13 pan.
In 9 x 13-inch pan, bake cake according to package. In saucepan, combine sugar and pineapple juice. Cook until thickened. Pierce cake. Pour mixture on top. Combine pudding and milk. Beat cream, powdered sugar and vanilla. Spread as icing over cake. Refrigerate overnight. Sprinkle coconut over top before serving.
In a 10-inch cast-iron skillet, boil water, Karo and sugar until mixture has a 5-inch thread or angel hair from spoon when lifted out of mixture. Add peanuts and boil until peanuts turn a golden brown and make a cracking sound. Remove from fire; add butter, salt and soda. Stir quickly and pour on buttered cookie sheet.
Combine soups and milk in blender. Blend until smooth. Pour into saucepan and stir in cream and chives. Heat just to boiling. Stir occasionally and stir in heated seafood and dash of Old Bay seasoning.
Mix all ingredients, adding cornstarch mix last. Bake in a 9 x 13-inch pan at 400° for 25 minutes. Serve while hot.
Drain oranges only. Beat eggs, butter and sugar until fluffy. Add bread, broken up into "small" pieces. Add oranges and pineapple (with juice). Fold in. Cover top with cinnamon and/or nutmeg. Bake at 350° for 40 to 45 minutes.
Pressure hen for 1 hour, then cool and debone. Pressure onions and potatoes in broth for about 30 minutes. Put hen back into broth in top. Add corn and peas. Simmer. Add milk and butter. This makes a large stew.
Mix sugar, vinegar, sherry, soy sauce and ginger; bring to a boil. Mix water and cornstarch; add to mixture. Boil until thick. Place in slow cooker. Brown sausages and pour off liquid. Add sausages, pineapple and cherries to mixture; cook on low all night.
Brown sausage and drain well on paper towel. Combine remaining ingredients with sausage. Pour into 13 x 9-inch pan. Refrigerate overnight. Bake, uncovered, at 350° for 1 hour.
Mix cocoa and sugar. Add milk and mix well. Stir until it comes to a boil. Cook, stirring once in a while, until mixture forms a soft ball in cold cup of water. Remove from heat, add butter, vanilla and nuts. Beat until smooth. Pour into 2 buttered plates. Cool and cut.
Mix and blend well all ingredients. Spoon into a decorative crock. Cover and refrigerate jar for 24 hours. Spread on thin sliced party rye or pumpernickel. Will make 3 dozen open faced sandwiches. Good, Good!
Add the first 9 ingredients together and mix, then add apples last. Sprinkle the remaining ingredients on top of batter before baking. Bake at 350° for 30 to 40 minutes.
Cream together butter, shortening and sugar. Add 5 eggs, one at a time, blending well after each addition. Add flour, blending well after each cup. Add milk, salt, baking powder and vanilla. Stir well. Put into greased and floured tube cake pan. Place in cold oven and turn to 325° for 1 1/2 hours.
Cream together butter and sugar. Add the juice, vanilla wafers and chopped nuts. Roll into small balls and then roll balls in coconut. Put into tin and store in refrigerator.
Place grated squash and onions in a colander and sprinkle with salt. Let stand in colander in sink until all moisture is gone. Add flour, cornmeal, black pepper, cheese, and egg - mix well. Form into patties and fry until golden brown.
Brown beef; drain. Add garlic, salt, pepper, sugar and tomato sauce. Cover and simmer 15 minutes. Mix green onions, sour cream and cream cheese together. In a 2-quart casserole dish, layer ingredients in order: noodles, sour cream mixture and beef. You should finish with beef on top. Sprinkle Cheddar cheese over top. Bake at 350° for 20 minutes.
Stir together squash, peppers and onions. Sprinkle with salt. Let set overnight. Store in a colander; rinse with water. Bring vinegar and spices to a boil. Add squash mixture. Bring to a boil. Fill jars and seal.
Mix sweet potatoes, 1 cup brown sugar, 1/2 cup margarine, eggs and vanilla all together and put in baking dish. Top with mixture of remaining ingredients. Bake at 350° for 30 to 45 minutes.
In a frying pan, melt butter (enough to coat the pan). Prepare veal by dipping it in the egg batter and then dredge in flour on both sides. Add lemon slices to melted butter in frying pan. When the butter is nice and hot, add the veal. Brown on both sides. Then add the Marsala wine, chicken broth and lemon juice. Cook for a few more minutes (until all juices are hot). Sprinkle a little Parmesan cheese on top. Then top with lemons (already in pan). Place on plate and top with remaining juice from pan. Serve over spinach or with a side of pasta.
Beat egg whites until stiff. Add sugar, saltines (crushed fine), vanilla and chopped nuts. Mix well. Pour into well-greased 9 or 10-inch pie pan. Bake 30 minutes in a 350° oven. Let cool. Spread with Cool Whip; add coconut.
Mix all ingredients together with a spoon, not a mixer. Batter will be stiff. Spread into a greased and floured 9 x 13-inch pan. Bake at 350° for 45 to 60 minutes. A moist cake; keeps several weeks.
Brown ground beef and chopped onion; drain well. Mix all ingredients together. Put in a crock-pot and slow cook. Serve hot.
Mix ingredients together and top with Cool Whip and nuts. Chill one hour. A 9 x 13-inch pan may be used.
Grease casserole dish, mix first 5 ingredients and place chicken on top. Sprinkle chicken with onion soup, seal with foil and bake for 2 1/2 to 3 hours at 350°. Don't peek!
Beat cream cheese until smooth. Stir in all but ham. Divide into 5 parts. Spread mixture on each ham slice. Roll ham lengthwise. Place seam side down on plate. Freeze for 30 minutes. Remove from freezer. Slice into 8 pieces. Insert toothpicks through each slice. Makes 40 pinwheels.
Saute onions and mushrooms in bacon drippings in a nonstick pan. Add rice and mix with onions and mushrooms and stir well. Add soy sauce, bacon and seasonings. Stir well until fully mixed and hot.
Mix sugar, vinegar and margarine over low heat until margarine is melted. Add beaten eggs, milk and cornmeal. Pour into unbaked pie shell. Bake at 325° for 45 minutes.
Cook grits according to regular directions. Combine all ingredients. Pour in casserole dish. Bake 1 hour at 325°. Serves 4 to 6.
Brown meat in small amount of fat. Add onion and cook until meat is about half done. Cut cabbage in chunks and add with the carrots, tomatoes and potatoes. Season to taste with salt, pepper and cayenne. Cook, tightly covered; add enough water to cover meat. Cook over low heat about 2 hours.
Mix crumbs and butter. Pat half into bottom of 9-inch pie plate or quiche dish. Spread half of orange sherbet into plate, then all of vanilla; top with remaining sherbet. Top off with remaining crumbs. Freeze several hours before serving.
Pour the orange juice into ice cube trays and freeze them. Chill the cranberry juice in the refrigerator. When the orange juice cubes are frozen, Place them in a large pitcher and pour in the cranberry juice.
Sift flour, salt and baking powder together. Cream butter, sugar and eggs. Add vanilla, milk and dry ingredients. Blend well.
Thaw broccoli. Season chicken with garlic powder, pepper and no-salt season mixture for meats. Cook chicken and green onion quickly in hot margarine until just done. Stir in broccoli, lemon juice and thyme. Cook, covered, for 6 minutes. Add tomatoes. Cook, covered, for 3 to 4 minutes.
Combine cooked spinach, soup, Cheddar cheese and half of the Mozzarella cheese. Add spices. Pour into an 8-inch square glass pan. Top with remaining Mozzarella cheese. Bake uncovered at 350° for 20 to 25 minutes.
Mix first 6 ingredients together with mixer until smooth. Bake in greased pan at 350° for 45 to 50 minutes. Bring to boil 1 cup Kahlua, sugar and margarine until sugar dissolves. Stick cake with fork or toothpick several times, then pour hot mixture all over cake, while cake is still warm.
Simmer onion in butter. Add all other ingredients and simmer about 5 minutes.
Mix sugar, baking soda and half and half in large saucepan on stove. Bring to soft boil stage (240° on candy thermometer), stirring constantly. Turn off stove; let set. When settled, beat with electric mixer until smooth (it will be thin). Add vanilla and pecans as it thickens. Spoon out on wax paper. Cool. Makes about 18 pralines.
Soften the unflavored gelatin in 1/2 cup water in large saucepan. Stir in 1 3/4 cups water, the lemon pudding mix and the sugar. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Chill until mixture mounds from spoon. Pour 2/3 cup undiluted Carnation evaporated milk into ice tray or 8-inch cake pan. Chill in freezer until soft crystals form around edge (10 to 15 minutes). Whip until stiff (about 1 minute). Add 2 tablespoons lemon juice. Whip very stiff (about 2 minutes longer). Fold into cooled pudding. If pudding is lumpy, beat until smooth. Spoon into baked pie shell. Chill for 2 hours, or until firm.
Grill chicken breast until tender. Cut into small blocks or shred. Cut up all ingredients for bite size bites. Combine in bowl and enjoy.
Mix the cornstarch, sugar and salt. Add cold milk. Stir thoroughly. Add to scalded milk. Cook in double boiler 8-10 minutes stirring constantly until custard thickens. Melt chocolate in hot water. Stir until smooth. Add to mixture. Add stiffly beaten egg whites and vanilla.
Cook rice and broccoli. Saute onions and celery in butter. Add the Cheez Whiz and melt. Add the mushroom soup and cook on low until heated good. Then mix all ingredients well. May top with grated cheese and bake if you want too.
Combine egg and milk, put aside. Combine dry ingredients. Dip tomato slices in egg then in dry ingredients. Heat oil in large skillet. Place prepared tomato slices in oil and fry on medium heat until brown. Drain on paper towel.
Saute onion in bacon drippings or butter. Add eggplant and tomatoes mashed with fork or masher. Add eggs. Stir until it looks like scrambled eggs. Stir in cheese. Add 3/4 cups crumbs and pour into baking dish and top with remaining crumbs. Bake at 350° for 20 minutes.
Mix pineapple, sugar and flour. Cook over low heat until thick. Let cool. Sprinkle nuts in baked pie shells. Add sliced bananas. Pour pineapple mixture over bananas. Spread Cool Whip on top. Sprinkle coconut on top of Cool Whip. Cool 2 hours before serving. Makes 2 pies.
Prepare cake mix using package directions for 9x13-inch cake pan. Pierce cooled cake with wooden spoon handle. Drizzle condensed milk and sauce over cake. Let stand for 1 hour. Cover with whipped topping. Sprinkle with candy. Chill until serving time.
Cream sugar and oil. Add eggs and beat well. Sift dry ingredients. Add vinegar and food color to sugar and egg mixture. Add flour mixture alternately with buttermilk. Add vanilla and beat well. Bake 30 to 35 minutes at 350°.
Drain beets, reserving liquid. Place beets in food processor; process until pureed. Combine reserved beet liquid, vinegar and onion in saucepan and bring to a boil. Dissolve jello and sugar in boiling liquid. Remove from heat. Stir in beet puree and horseradish. Pour mixture into lightly greased 8-inch square pan. Chill until firm. Cut in squares and serve on lettuce. Garnish with a dollop of mayonnaise and a sprig of parsley. Serves 8 to 10.
Mix sugar, salt, cornstarch and flour. Heat 2 1/2 cups milk. Pour 1/2 cup milk into dry ingredients to make a paste. Add paste to warm milk; cook and stir constantly. Cook until thick. Beat eggs slightly. Add 2 tablespoons hot mixture to eggs. Then add eggs to warm mixture. Boil 1 to 2 minutes, stirring constantly. Remove from heat; add vanilla and butter or margarine. Stir until melted. Cool. Cut 2 bananas into mixture and pour into 9-inch baked pie shell. Garnish top with Cool Whip.
Saute onion and green peppers in butter. Stir in flour, salt, paprika and tomato puree or sauce. Add chicken broth. Cook until bubbly. Add other ingredients and serve over rice.
Melt butter and add oil. Add onions. Cook slowly until tender, stirring occasionally. Add salt, pepper, sugar and flour. Stir for 2 minutes and add bouillon water. Cook over medium heat for 1 hour. Place toasted bread in bowl; add half bowl of soup. Place cheese on top of bread and fill rest of way with soup. Serves 4 to 6.
Heat oven to 375°. Beat margarine and sugar. Add egg, milk and vanilla. Next, add flour and soda. Stir in oats, chips and nuts. Drop on ungreased cookie sheet. Bake 9 to 10 minutes. Cool 1 minute, remove to wire rack.
Mix braunschweiger, 1 package of cream cheese, Worcestershire sauce and 1/2 tablespoon mustard until smooth. Shape into log roll and chill. Combine and mix 2 packages of cream cheese and 1/2 tablespoon of mustard. Spread over sausage. Chill.
Blend together sugar, salt, shortening and egg. Dissolve yeast in warm water. Mix all ingredients together, including flour. Let rise for 30 minutes. Make rolls and let rise for a few minutes before baking. Bake at 350° for 30 minutes.
Defrost frozen rolls in the refrigerator overnight or at room temperature for 30 minutes. Shape each roll into a 12-inch strip. Twist each strip into a pretzel shape. Let rise, uncovered, 30 to 45 minutes.
Combine first 7 ingredients in pot; add spareribs. Simmer slowly for 2 hours. Best when reheated.
Mix meat, rice, onions, crumbs and egg together. Form meat balls, place in baking dish. Salt and pepper as desired. Cover with tomato sauce. Bake at 350° for 45 minutes or until done. (Time will depend on size of meat balls.)
Cut bottom half of hot dog bun in 2 sticks. Cut top in 3 sticks. Heat margarine. Add spices to melted margarine. Put bread on cookie sheet. Brush oil over with mixture. Sprinkle with Parmesan cheese. Bake 1 hour and 15 minutes at 250°.
Process at medium speed until smooth in blender. Serve immediately. Makes 2 servings. Frozen fruit makes thicker shakes.
*(Substitute a 15 ounce can black or pinto beans, drained, for Manchaca for a non-meat protein.)
Soak crumbs in milk; add onion, egg yolks and seasonings; mix well. Add meats and blend well. Shape into large balls and brown well in butter. Add boiling water and simmer 15 to 20 minutes.
Combine crumbs and butter in small bowl. Press firmly on bottom and up side of 9-inch pie plate. Refrigerate until firm. Reserving 3 strawberries for garnish, cut off stem ends of remaining berries so they are no more than 1-inch tall. Beat cream cheese until smooth. Add sweetened condensed milk; beat well. Add lime juice and liqueur; blend well. Pour into prepared crust, covering strawberries. Refrigerate at least 1 hour.
Melt chips and marshmallows over hot water in double boiler. When this is done, add other ingredients. Mix. Drop on waxed paper.
Mix all ingredients together except cheese. Place in greased casserole dish. Sprinkle with cheese. Bake at 350° for 35 to 40 minutes.
Heat the oven to 375°. Mix flour, margarine, powdered sugar, baking powder and just enough milk until dough forms. (If dough seems dry, mix in more milk, 1 teaspoon at a time.)
Cut each potato into 8 to 12 wedges. Toss with oil and paprika. Spread in shallow pan. Bake until tender (about 20 to 30 minutes) at 450°.
Line a pie plate with pastry. Cream together the butter and sugar; add beaten eggs, flour, salt, vanilla extract and Karo syrup. Stir well. Add pecans and mix well. Pour into an unbaked pastry and bake at 350° for 40 to 45 minutes.
Drain orange sections, reserving syrup. Add water to syrup to make 1/2 cup. Dissolve gelatin in boiling water. Add measured liquid and chill until slightly thickened. Blend sour cream and mayonnaise into gelatin; chill again until thickened. Fold in orange sections, marshmallows and nuts. Spoon into 8-inch square pan or 8 x 4-inch loaf pan and freeze until firm. Unmold and garnish wtih crisp salad greens and additional fruit, if desired. Makes 5 cups or 10 servings.
In boiling water, cook shrimp 2 to 3 minutes until shrimp are pink. Cool, peel and devein, leaving tails on as handles. Place in double freezer bags. Pour the bottle of Italian dressing over the shrimp in bag. Close bags and marinate in refrigerator several hours or overnight.
Dredge chicken in flour. Brown chicken in oil on all sides. Drain on paper towels. Put chicken in casserole dish. Add sauce and mushrooms. Use enough sauce to cover chicken. Heat in microwave on High for 5 minutes. Then reduce temperature to 50% power and heat for 10 to 15 minutes or heat completely in crock-pot or oven.
In a large mixing bowl, stir together flour, sugar, baking powder, salt and nutmeg. Combine egg, 1 3/4 cups eggnog and oil. Add to dry ingredients, stirring just until combined. Stir in nuts and raisins. Turn into a greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 60 to 70 minutes. Cover with foil after 50 minutes if bread browns too quickly. Cool in pan for 10 minutes. Remove from pan; cool on a wire rack. Wrap bread; store overnight. To serve, stir together powdered sugar and enough eggnog to make of drizzling consistency. Drizzle over bread.
Mix all ingredients together in an ungreased 9 X 13 cake pan. Bake at 375° for 40 to 45 minutes. Let cool. Top with cool whip.
Have shortening at room temperature. Assemble all ingredients and utensils needed. Grease 2 (9-inch) layer cake pans. Pit and drain prunes. Sift flour once before measuring. Preheat oven to baking temperature. Sift together the first 7 ingredients. Put the next 3 ingredients into large bowl of Mixmaster. Beat on Number 8 speed for 1 1/2 minutes, scraping bowl while beating. Stop mixer. Add prunes, then add sifted flour mixture alternately with buttermilk or sour milk, while beating on Number 3 speed. Scrape sides of bowl while beating and beat only enough to blend, about 2 minutes. Pour batter into prepared pans.
Mix all ingredients together and fill tart pastry shells about 1/2 full. Makes approximately 18 larger tarts.
Melt butter in 9 x 13-inch pan. Add hash browns. Mix together soup and sour cream. Spread on top of potatoes. Sprinkle cheese on top. Bake at 350° for 1 1/2 hours.
Beat ingredients in mixing bowl until smooth. Let batter set for 1 hour. Next, oil a 7-inch (or 5) crepe pan and heat it until a drop of water sizzles when dropped (use about 3 Tbsp of batter). Add all at once, turning and tilting pan to cover area. Turn crepe when browned. Remove when done.
Combine all ingredients. Pour in bread pan. Bake at 350° for 40 to 45 minutes.
In a mixing bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture. Stir in chopped candy bars and oats. Drop by rounded tablespoonfuls 2-inches apart onto greased or parchment-lined baking sheets. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
Cook beef and sausage until crumbly. Drain. Cut cheese into small cubes. Add to meat until melted, stirring constantly. Stir in seasonings. Spread on party rye. Freeze. When ready to use, bake at 350° for 10 to 12 minutes.
Cream together butter and sugar; beat in vanilla. Add persimmon pulp and orange rind; mix well. Sift together flour, baking soda, baking powder and spices. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour. Mix in walnuts, raisins and dates. Turn batter into 2 well-greased 9 x 5-inch loaf pans. Bake at 300° for 1 3/4 hours (until cake tester comes out clean). Turn out onto wire rack. Garnish, if desired, with fruit and nuts down middle of loaf. Makes 2 loaf cakes.
Brown ribs on both sides and drain grease. Saute onion, pepper and celery in margarine. Mix all remaining ingredients together and put ribs and sauce into a roasting pan. Bake in a 350° oven for about 1 hour. Serve with potatoes.
In mixing bowl, combine egg, broccoli, cream-style corn, onion, salt and pepper.
Mix together in a slow cooker and cook on low for 3 1/2 to 4 hours. Stir occasionally.