HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, soda, salt and oats in a separate bowl. Cream together the shortening, sugar, brown sugar, eggs and vanilla. Pour flour mixture into the creamed mixture and mix thoroughly. Drop by rounded teaspoonfuls on cookie sheet. Cook just until golden brown. Remove and let cool.
Chop celery, onions, apples and oranges. Clean, wash and dry ducks thoroughly. Pack tightly in roasting pan and cover with water. Bake 2 1/2 hours at 350°. Discard fatty cooking water. Clean, wash and dry ducks again. Stuff each with celery, onions, apples and oranges. Pack them tightly into clean pan (breast down). Add spices and cover with juice, stock and wine. Cover and bake 4 to 5 hours (depending on size of ducks). Use several cups to fill saucepan. Reduce until thickened (you may also use cornstarch). Add Grand Marnier to taste.
Place layer of apples, then layer of carrots, then sprinkle with mixture of sugar and flour. Repeat until all ingredients are used. Pour juice over all. Bake at 350° for 20 to 30 minutes. Serves 6 to 8.
Butter a 2-quart Bundt pan heavily, using 2 tablespoons butter. Sprinkle pan with the 1/3 cup finely chopped nuts, then the 2 tablespoons sugar; set aside. Cream 1 cup butter with cream cheese and remaining 1 1/2 cups sugar. Beat in egg yolks, one at a time, until thoroughly blended. Sift flour with baking powder and salt; gradually blend into creamed mixture. Stir in remaining pecans. Beat egg whites stiff, then fold into creamed mixture. Turn into prepared pan. Bake in preheated 300° oven one hour and 20 minutes or until cake tests done. Cool in cake pan on rack for 10 minutes, then turn out on wire rack to cool.
Mix dry ingredients thoroughly. Add milk, water and butter. Simmer over low heat until thick. (I usually make biscuits while it is simmering.) Serve over hot buttered biscuits or toast.
Heat milk in microwave for 4 minutes (until real bubbly), stirring twice. Add chocolate chips to milk; stir until melted. Add pecans. Pour into buttered dish.
Day 1: Line a long pan with heavy-duty aluminum foil. Place the meat in the foil and pour 1/3 c. liquid smoke over the meat. Sprinkle with the salts. Seal foil tightly to refrigerate overnight.
Mix all ingredients except for the chocolate almond bark. Shape into balls and refrigerate. The balls should be smooth, not sticky. If they are too sticky to handle, you may want to add more powdered sugar. Place the candy balls on cookie sheets covered with wax paper. Refrigerate overnight. Dip into melted chocolate. You melt chocolate in double boiler or in microwave. These candies are good without the chocolate, also.
Combine crumbs, margarine and sugar. Press rounded measuring tablespoonful of crumb mixture onto bottom of each of six paper-lined muffin cups. Bake at 325° for 5 minutes.
Put all ingredients together, but do not stir until left overnight. For larger amount, double recipe.
Slowly bring applesauce to a boil. Add jello and dissolve. Add crushed pineapple, Coke and lemon juice (one at a time), stirring after each addition. Congeal. Serves 12.
Place 3 cups lettuce in bottom of large bowl. Sprinkle with salt, pepper and sugar. Layer eggs on top of the lettuce in the bowl. Sprinkle with more salt, if desired. Layer in order: peas, remaining lettuce, bacon and Swiss cheese. Spread mayonnaise over top, sealing to edge of bowl. Cover and chill 24 hours. Garnish with green onions and paprika. Salad can be tossed before serving. Makes 12 to 15 servings.
Brown the bacon and onions. Add the beef and cook mixture well. Add the beans and remaining ingredients. Mix together well. Bake uncovered in a 300° oven for 1 1/2 hours.
Mix oatmeal, eggs, pecans, onion, milk and seasoning in bowl. Make into patties and fry in skillet. Put cooked patties in baking dish. Pour mushroom soup over and heat in oven.
Heat oven to 350°. Place bread crumbs in buttered 2 1/2 cup casserole dish. Beat egg slightly. Stir in butter, milk, brown sugar, seasonings and raisins. Pour egg mixture on bread crumbs. Bake until a knife inserted in center comes out clean, about 40 minutes. Serve warm. top with light cream, if you like. Serves only two.
Preheat oven to 350°. Melt butter in saucepan over low heat. Slowly stir in flour until smooth. Add milk, stirring constantly. Cook until thickened. Add cheese, ham and green pepper to sauce.
Mash yams. Add sugar, eggs, milk, vanilla, coconut and 1/2 stick margarine. Mix well. Put in large casserole dish. Mix brown sugar, pecans (chopped), 1/2 cup flour and stick melted margarine. Mix well. Spread on top. Bake 30 minutes at 350°.
Add the chocolate to the boiling water and stir until chocolate melts. Cool and set aside. Cream margarine; slowly add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well. Add chocolate and vanilla; beat until blended. Sift flour, salt and soda together. Add to egg mixture alternately with the buttermilk. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Grease and flour 3 (9-inch) round cake pans. Pour equal amounts of batter in cake pans and bake at 350° for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing. Remove from pans and let cool completely on wire racks. Spread with Coconut-Pecan Frosting.
Melt shortening in pan. Add chopped onion and beef; cook and stir until brown. Add seasoning, tomato soup and kidney beans. Cook slowly, stirring occasionally.
Blend together cream cheese and powdered sugar. Add vanilla and Cool Whip. Crumble cake into mixture and fold gently until cake is coated. Press into a 9 x 13-inch pan. Slice strawberries and lay on top until completely covered with berries. Cover with strawberry glaze. Refrigerate overnight.
Microwave until thickened, 10 to 12 minutes on High, stirring every 4 minutes. Pam spray 9-inch pie plate. Slice strawberries. Put 2 cups into pie plate. Pour syrup over berries. Chill at least 3 to 4 hours.
Cook hamburger and onion. Add tomatoes and rice. Stuff peppers. Cook 30 minutes at 350° or until desired tenderness of peppers. Top with cheese and melt.
Clean beaver and be sure curnels under legs are out; take off all fat. Cut in pieces; wash good. Put in a pan a layer of beaver, a layer of onions and sprinkle heavy with salt. Continue this way until pan is full. Let stand overnight. Rinse thoroughly. Put a layer of meat and brush with plum jelly. Continue until roaster is full. Bake at 350° for 4 to 5 hours or until done.
Cut potatoes lengthwise into 1/2 inch wide sticks. Place in bowl of ice water about 30 minutes to crisp, then drain. Pat dry with paper towels. Place sticks into plastic bag and add oil, paprika and salt. Shake to coat. Place on large cookie sheet in single layer. Bake at 425° for 30 to 35 minutes. Stir once or twice. Bake at 450° for last 10 minutes.
To Soften Raisins: Pour a little water over raisins. Heat, uncovered, 3 minutes. Let stand 2 minutes.
Combine tahini, lemon juice, salt and garlic; mix thoroughly. If mixture is too thick, add a little water. Combine with parsley and mix well. Serve with fish or as a side dish with fried vegetables. Serve as an appetizer with wedges of Arabic bread.
Mix together sugar, syrup and water. Cook at 230°. Add peanuts. Cook at 290°. Add baking soda and salt. Mix until it starts to foam. Pour out on a lightly oiled cookie sheet. Loosen as it cools and stretch it. Turn it over.
Mix all ingredients together, except chicken and soup. Fill each chicken breast with mixture. Secure. Place, seam side down, in a 1 1/2-quart baking dish (rectangular). Place any extra filling between chicken breasts. Pour undiluted mushroom soup over all. Bake 1 hour at 350°. Garnish with parsley.
In frying pan, combine all ingredients except nuts and chocolate. Turn heat to high and stir constantly in 1 direction until mixture begins to thicken and darken (about 10 minutes). Quickly stir in almonds. Pour mixture onto greased cookie sheet. Spread evenly with spatula or wooden spoon. Break chocolate into pieces on top of mixture. As chocolate melts, spread evenly over toffee mixture. Freeze 1 to 2 hours until hard. Break into pieces while still frozen. Can be stored at room temperature.
Combine all ingredients together. Spread into a 13 x 9-inch pan prepared with Pam. Bake at 350° for 30 minutes.
Mix well. Put into deep dish pie crust. Cook at 350° for 45 to 50 minutes or until knife inserted in center comes out clean.
Mix sugar and butter. Add egg, almond flavoring and vanilla; mix thoroughly. Measure and sift flour, stir dry ingredients together and blend. Refrigerate 2 to 3 hours. Divide dough in half and roll. Cut with cookie cutter. Bake at 375° until brown.
Layer 12 frozen ice cream sandwiches on bottom of container. Spread 1 Cool Whip over ice cream sandwiches. Squeeze 1/2 caramel sauce over Cool Whip. Squeeze 1/2 magic chocolate sauce. Sprinkle with 1/2 cup nuts. Layer remaining 12 frozen ice cream sandwiches. Spread 1 Cool Whip over ice cream sandwiches. Squeeze 1/2 caramel sauce over Cool Whip. Squeeze 1/2 magic chocolate sauce. Sprinkle with 1/2 cup nuts. Garnish with cherries. Keep frozen until ready to serve. (Freeze overnight.)
Mix shortening, sugar and egg. Blend in molasses and buttermilk. Combine flour, soda, salt, ginger and cinnamon and add to previous mixture. Beat until smooth or use electric mixer. Pour into 9 x 9 x 2-inch square pan which has been greased and floured. Bake at 325° for 45 to 50 minutes. Cut in squares. Serve warm with whipped topping, applesauce or warm lemon sauce.
Cook spaghetti noodles and drain. Rinse with cold water. Cut up cucumber, broccoli, tomato, ham, cheese into small pieces. Open the mushrooms and olives. Add all ingredients to the spaghetti. Finally add the Italian dressing and toss. Refrigerate for a couple of hours before serving.
Brown and drain beef. Add all ingredients. Bring to a boil. Turn on low. Cook 45 minutes. Stir often.
Combine first 4 ingredients and stir in pecans. Mix well. Spread pecans evenly in a shallow baking pan. Bake at 300° for 30 minutes, stirring frequently. Drain on paper towels. Sprinkle with salt, if desired. Yield: 4 cups.
In hot oil, saute onion, pepper and garlic. Add wine, pepper, salt and Italian seasoning. Cook for about 15 minutes. Add shrimp and cook 5 minutes more or until shrimp are pink. Serve over rice or spaghetti. Sprinkle with Parmesan cheese. Serves 4.
Melt Hershey bars in microwave. Stir melted Hershey bars and half of Cool Whip together. Pour in pie shell. Cover with regular Cool Whip. Refrigerate.
Dissolve Jell-O in hot water. Cool. Then mix eggs, oil, cake mix and cooled Jell-O. Bake for the time stated on cake mix box. Do not use chiffon cake.
Stew chicken. Cook noodles, onion and celery in chicken broth. Skin and debone chicken. Add noodles, 3/4 of cheese, soup and pepper. Put in large casserole. Put in enough broth so it won't be dry. Bake at 375° for 45 minutes, uncovered. Put rest of cheese on top and bake until melted.
Bake cake mix in a 13 x 9 x 2-inch pan. Cool. Drain pineapple and spread over top of cake. Prepare instant pudding according to directions. Pour over layer of pineapple. Sprinkle part of coconut and nuts on top of pudding. Spread on Cool Whip. Sprinkle with more coconut and nuts.
Stir Bisquick and yeast together. Roll dough out to 18 x 26-inch rectangle. Brush with butter. Sprinkle with cinnamon and sugar. Cut dough crosswise into 4ths. Roll inch 4th from long side. Place in 9 x 13-inch pan. Snip each roll almost through at intervals. Use scissors. Bake at 375° for 12 to 15 minutes. If not brown enough, bake 2 minutes under broiler.
Place rolls in freezer for 20 minutes. Combine butter, mustard, onion flakes, poppy seed and Worcestershire sauce together. Mix until creamy; set aside.
Strain pineapple to drain out all juice. Add lime jello, then all cottage cheese and Cool Whip. Mix well in bowl. Leave in that bowl or pour in a loaf pan.
Cook yams; pour water off and add remaining ingredients. Mash all together. Spoon on cookie sheets. Bake at 400° for 15 to 18 minutes. Yields 24 cookies.
Cut bacon in pieces and fry until brown. Drain fat off; add onion and cook just until tender. Add catsup, mustard, brown sugar and beans; mix well. Pour into greased baking dish and bake at 350° for 30 to 40 minutes.
Cook all ingredients except rice in a pan for 5 minutes. Stir in rice. Cook at 375° in oven for 15 to 20 minutes or on stove top until heated through.
Mix all ingredients together and simmer one hour. To serve individually, put down Fritos first, then meat mixture, then shredded cheese, then cut up tomatoes and lettuce on top. Serves 10.
Marinate meat in soy sauce, Worcestershire sauce, salt and pepper for about 1 hour. Cover bottom of pot with oil and heat; add meat. Cook on low heat with lid on for about 30 minutes. Remove lid and cook until all water is gone and meat is real brown, stirring often. Remove meat from pot; cover with water. Cook, covered, 30 to 40 minutes; add gravy mix. Stir until all lumps are out. Cook on low about 30 minutes, covered.
Cream shortening and sugar. Add eggs slowly, mixing well. Stir in nuts, then dry ingredients (sifted together twice). Shape into long roll 2 1/2-inches in diameter. Put in refrigerator in greased pan overnight. When ready to bake, slice thin and bake at 350° until brown.
Beat yolks slightly; add sugar, then spices, vinegar and butter. Beat egg whites stiff and add to mixture. Add nuts and raisins; bake in pie plate lined with pastry. Do not bake crust first. Serve with whipped cream. This was my Great Grandmother's and did not come with an oven temperature or time to cook. I use medium oven 350° and keep an eye on the pie.
Boil potatoes. Brown meat and onion. Add soups and water. Drain potatoes; add to mixture. Salt and pepper to taste. Enjoy.
In saucepan, melt margarine, sugar, raisins, egg and milk. Bring to a boil 2 minutes. Add cereal, salt and vanilla. Mix thoroughly. Cool slightly. Spoon by tablespoons onto coconut and roll to coat. Chill. Makes 3 1/2 dozen.
Mix the 4 ingredients and beat for 2 minutes. Pour into 3 greased and floured cake pans. Bake at 350° for 20 to 25 minutes.
Combine sugar, flour and butter. Add buttermilk, flavoring, salt, lemon juice and slightly beaten egg yolk. Mix thoroughly. Pour into pastry lined pan. Bake in a hot 425° oven until an inserted knife comes out clean. Cover with meringue made of egg whites and 2 tablespoons sugar. Bake in a slow oven for 20 minutes.
Prepare a 9-inch shell and refrigerate. Preheat oven to 350°. Beat eggs well; add sugar, corn syrup, flour, salt and vanilla. Beat until well combined. Stir in butter and pecans, mixing well. Turn into pie shell. Bake 50 minutes or until filling is set in center when pie is shaken gently.
Mix as for pie dough, then add 1 cup cream. Mix so that it will hold together in a soft dough. The less you work it the flakier it will be after baking.
Saute onion and garlic in olive oil. Add to chicken and all other ingredients in a large pot. Bring to a boil. Reduce heat and simmer for at least 1 hour.
Mix celery, water chestnuts, cream of chicken soup and pimentos in a quart casserole dish. Toss bread crumbs with almonds and oleo. Sprinkle on top of celery mixture. Sprinkle remaining almonds on top. Bake at 350° for 40 minutes, until bubbly.
Combine eggs, sugar, syrup, vanilla and salt. Sprinkle pecans in unbaked pie shell. Add filling and bake in hot oven at 450° for 10 minutes, then in moderate oven at 350° for 40 minutes.
Drain beans. Combine with soup, milk and 1/2 can crumbled onion rings. Pour into greased casserole dish. Bake at 350° for 20 minutes (or 10 minutes on Full power in microwave). Garnish with remaining crumbled onion rings and bake 5 minutes longer in oven (or 2 minutes in microwave). Use a 1 1/2-quart casserole.
Do not preheat oven (start in cold oven). Combine all ingredients. Bake for 1 hour and 45 minutes at 300° until done.
Beat egg yolks; add milk. Mix sugar, flour and cocoa together; add to milk mixture. Cook in skillet until thick. Add butter or margarine and flavoring. Pour into pie shell and bake. Top with meringue.
In large bowl, beat cream cheese until fluffy. Beat in Eagle Brand milk and peanut butter until smooth. Stir in ReaLemon and vanilla. Fold in whipped cream. Pour into crust. Drizzle chocolate syrup over top of pie. Chill 4 hours or until set.
Place chocolate in 2-quart glass measuring cup with handle. Microwave at High for 2 1/2 minutes. Stir until evenly melted. Fold in marshmallows and walnuts; coat evenly. Turn into buttered 8-inch square pan. Chill until set. Cut into squares. Makes 2 pounds.
Mix together ingredients, except the rhubarb. Put raw rhubarb in bottom of deep dish casserole and sprinkle with sugar (about a cup). Pour the mixture on top of the rhubarb and bake at 350° for 40 to 45 minutes or golden brown. Can substitute other fruits such as blueberries, apples or strawberries.
Cut shortening into flour and salt. Add beaten egg. Stir in enough milk to make a soft dough. Roll half until very thin. Repeat with other half of dough. Cut into 2-inch squares. Drop into chicken or beef broth. Cook until insides are not doughy.
Place large, heavy skillet in the oven with some grease or oil or shortening. Mix all ingredients. When grease in skillet is very hot, pour in mixture. Bake at 350° for 45 to 50 minutes.
Beat well; pour into a 9 x 13-inch greased pan. Bake 40 to 45 minutes at 350°.
Peel onions and cook in salted water until tender; cool. Carefully remove center of each onion, leaving at least 2 layers for a shell. Coarsely chop onion centers. Add hamburger, salt, bay leaf (crumbled) and chopped parsley. Mix well and stuff in onion shells. Pour tomato juice over and around onions; sprinkle with bread crumbs. Bake at 350° for 1 hour.
Put flour in bowl. Stir in brown sugar. Mix butter in with fork. Add rolled oats. Mix well. Spread 1/2 crumb mixture in greased 8-inch pan. Pour on cherry pie filling. Sprinkle remaining crumb mixture on top. Bake at 350° for 40 to 45 minutes.
Put about an inch of oil in frying pan and heat to medium. Salt and pepper inside and out. Shake in flour. Put in frypan and cook until done. Allow 2 whole birds per person.
Dissolve Jell-O in boiling water, then break up cranberry sauce in Jell-O mixture. Add all remaining ingredients. Pour into a serving dish or mold and chill until very firm. Unmold onto a plate of greens or serve directly from bowl. This is especially good with turkey or chicken. For all festive occasions.
Combine undrained mixed vegetables, onion, celery, mayonnaise, cheese, and salt in bowl; mix well. Spoon into buttered baking dish. Top with mixture of cracker crumbs and melted butter. Bake at 350 degrees for 45 minutes.
Mix cream cheese and lemon juice. Run cold water over crabmeat and drain. Mix with cream cheese and chill. Top with cocktail sauce.
On a cutting board, peel oranges and cut into bite sizes, removing seeds. Peel and core apples and cut in bite sizes. Slice bananas. Place all fruit in a large mixing bowl and coat with salad dressing. Add pecans and mix. If more sweetness is desired, can add 1 tablespoon sugar and 1/4 cup orange juice.
Mix ingredients. Place in a pan. Bake at 325° for 15 minutes or until brown.
Heat oven to 350°. Butter a 9 x 13-inch rectangular pan. Shred zucchini and onion. Combine all ingredients, except eggs and oil. Beat together eggs and oil and stir into zucchini mixture. Pour into pan and smooth top. Bake until edges are brown and center sets, about 25 minutes. Cool 10 minutes before cutting into 48 squares. Serve warm or at room temperature.
Blend all ingredients together; pinch off enough dough to make a walnut size ball. Then shape into crescents by rolling by hand. Bake 30 minutes at 300° on cookie sheet. Roll in extra confectioners while still hot.
Mix all ingredients well. Cover and freeze. Stir, then re-freeze until firm. Can pour into individual cups.
Grease a 9 x 18-inch baking dish. Cook sausage and taco filling. Mix on low to medium heat, stirring often. In a separate bowl mix sour cream, mayonnaise, cheese and onion.
In large bowl, combine first 5 ingredients. Cut in shortening until evenly distributed. Store in large airtight container in cupboard. Keeps 10 to 12 weeks.
Brown hamburger and drain. Mix taco seasoning into hamburger; simmer 5 to 10 minutes. Put hamburger mixture into tortilla shells and wrap them up. Place into a 9 x 13-inch pan. Pour gravy over wrapped up tortillas. Sprinkle with cheese. Bake at 350° for 30 minutes or until cheese is melted and the gravy is hot and bubbly.
Mix butter and sugar into beaten egg. Add flour and cream. Roll out, very thin, on a floured board. Place on buttered "iron pan" in 475° oven.
Heat milk, water, honey, butter and salt in a pan until warm (110° to 115°). In a large bowl, combine 2 cups bread flour, 2 cups whole wheat flour and yeast. Add warm liquids; beat 3 minutes on medium speed of mixer. Add rest of whole wheat flour and enough bread flour to make very stiff dough.
Preheat oven to 350°. Brown ground beef; drain. Combine picante sauce, water and tomato sauce. Stir 1/2 cup into ground beef along with 3/4 cup cheese and 1/2 can onions. Mix well. Pour half of remaining sauce on bottom of baking dish.
Mix first 4 ingredients and roll out flat. Cut dough into 2 x 2-inch squares. Fill with potato and cheese filling; fold in half. Press firmly around edges. Boil in water, then fry in butter and onion.
In blender, combine bananas, lemon juice, water and milk. Blend well. Add ice, blending until smooth. Serve in frosted glasses. You can refrigerate any leftovers as mixture stays thick and creamy in refrigerator. Makes 5 cups.
Boil eggs in saucepan for 15 minutes. Plunge into cold water to cool. Peel eggs and cut in half. Put yolks in a bowl. Mix with the remaining ingredients. Spoon into egg halves. Sprinkle with paprika or curry. Chill.
Mix flour, sugar and add boiling water; stir while mixing. Beat egg yolks. Add 2 tablespoons egg yolks to mixture, then add all together. Let cook until thick. Add lemon juice and batter. Top with egg whites and cook at 350° until meringue is brown. Makes 1 large pie.
Mix all together, then mix 1/2 cup chopped pecans and 2 tablespoons of margarine and pour over. Bake at 350° for 25 minutes or until brown.
Cut bacon slices into eighths and fry until crisp. Drain on paper towels. Reserve 2 tablespoons of drippings. Wash lettuce and tear into bite-sized pieces. Remove stems from spinach and combine with lettuce in salad bowl. Add the onions. Cover and refrigerate until just before serving. Add sugar, salt, pepper, vinegar and water to the reserved bacon drippings. Set aside until ready to serve. At serving time, bring dressing mixture to boiling. Stir and pour over lettuce-spinach mixture. Toss and top with bacon bits. Sprinkle with croutons and/or other toppings. Serve immediately.
Brown hamburger with the onion and green pepper; drain. Add 1 package spaghetti sauce mix, tomato sauce and 1 1/4 (8 ounce) cans water. Simmer over low heat about 20 minutes, or until all liquid is cooked in. Make sure this meat mixture is cool before spreading on the dough.
Melt butter; add onion and celery and cook over low heat until tender. Add flour, seasonings and condiment sauce; blend. Stir in milk and cook over low heat until smooth and thickened. Add bouillon cubes and stir to dissolve. Stir in blanched almonds. Turn into hot soup bowls and sprinkle with almonds. Serves 6.
Mix ingredients until well blended. Put a little oil on a griddle and pour batter in small amounts. Brown on both sides.
Cover baking dish with beef. Arrange chicken on beef. Mix soup and sour cream together and pour over chicken. Bake, uncovered, at 375° for 3 hours or at 300° for 2 1/2 hours.
Combine all ingredients. Bring to a boil. Reduce heat to slow boil and cook for 2 hours. Stir often. Remove bay leaves and serve with cheese and crackers.
Preheat oven to 350°. Grease bread pan. Combine all ingredients and stir to blend. Spoon in pan. Bake 50 to 55 minutes. Cool completely before slicing.
Heat oven to 350°. Oil 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan lightly. Combine first 5 ingredients in medium bowl. Add bananas, milk, oil and egg whites. Beat at medium speed of electric mixer until well blended. Spread batter in pan.