HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour with salt in mixing bowl. Cut in shortening until mixture is the size of small peas. Sprinkle water, a little at a time, over mixture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form into a ball. Flatten to 1/2-inch thickness; smooth edge. Roll out on floured surface in a circle, 1 1/2-inches larger than inverted 9-inch pie pan. Fit loosely into pan. Fold edge to form a standing rim; flute. Spread cream cheese mixture in bottom of pastry-lined pan. Sprinkle with pecans. Gently pour syrup mixture over pecans. Bake at 375° for 35 to 40 minutes, until center is firm to touch.
Combine first 4 ingredients. Stir in remaining ingredients. Cover; chill. Makes 6 cups.
Mix above and spread into an 8-inch pan and bake at 350° for 15 minutes; cool completely.
Mix flour and sugar together. Beat eggs; add to corn and to melted butter. Blend well. Pour into greased 1 1/2-quart baking dish. Bake for 1 hour at 350°, or until knife inserted in middle comes out clean.
In saucepan, combine the sugar and water; stir until dissolved. Bring to boil; boil for 5 minutes, covered, without stirring (to avoid crystallization). Chill the syrup. Add 1 cup drained, crushed pineapple and 6 tablespoons lemon juice. In ice cream churn, freeze until hard, then salt over the frozen ice. Makes 9 servings.
Combine all ingredients, except the potatoes, in a blender. Blend at high for 2 to 3 seconds. Gradually, while blending, add the potatoes. Blend for 45 seconds. Cook for 3 to 4 minutes on each side.
Cream sugar and oleo. Add eggs, milk, lemon and vanilla. In another large bowl, mix dry ingredients well. Add creamed mixture and mix well. Makes 2 small or 1 large cake. Bake 2 hours at 275°.
Scrub potatoes thoroughly. Cut each potato lengthwise into eight slices. Brush the cut surface of the potatoes lightly with melted margarine. In a plastic bag, combine the Parmesan cheese, garlic salt, paprika and onion powder. Add eight potato slices to the bag; shake to coat (the potatoes will not be completely coated). Spray an 11 x 7 x 1 1/2-inch baking pan with nonstick coating. Arrange the potatoes in a baking pan. Repeat with the remaining potatoes. Bake, uncovered, in a 400° oven for 25 to 30 minutes or until tender. Serve hot. Makes 3 or 4 servings.
Peel casings from sausages. Crumble meat into frying pan and saute 10 minutes. Remove with a slotted spoon and set to the side.
Crush cookies and place half of the crumbs in 9 x 13-inch pan. Mix sugar, cream cheese and butter. Fold in Cool Whip. In a separate bowl, mix pudding, milk and vanilla. Fold in the cream cheese mixture. Pour over cookie crumbs, then top with remaining crumbs. Refrigerate.
Melt cheese, soup and milk in double boiler. Add pepper and pimentos. Brown meat. Cut tortillas in 1/4 pieces. Layer tortillas, layer of meat and layer of sauce. Repeat. Bake at 350° until cheese is bubbly. Use a 9 x 13-inch pan.
Cube chicken. Combine sour cream, soup and chilies. Toss with chicken to coat. Cut tortillas into small pieces, approximately 1 x 2-inch. Spray casserole dish with Pam. Layer beginning with tortillas, then chicken mixture, then cheese. Repeat two or three times, depending on size of casserole dish. Bake at 350° for 30 minutes or until cheese has melted and casserole is bubbling. Serve with spanish rice, chips, salsa and guacamole.
Heat butter and milk together until butter melts. Stir in corn, eggs, flour, sugar and salt; blend well. Pour mixture into ungreased loaf pan and bake at 325° for 45 minutes or until set.
Mix in 9 ounces Cool Whip. Pour in baked pie shells. Better if chilled.
Salt ribs. Place in shallow roasting pan, meat side up. Roast at 450° for 30 minutes. Drain fat. Top each piece with a slice of onion and a slice of lemon. Combine remaining ingredients in a saucepan and bring to a boil. Pour over ribs. Lower oven to 350° and bake 1 1/2 hours. Baste every 15 minutes. Makes 4 servings.
Mix sugar and evaporated milk in saucepan over medium heat. Bring to a boil, stirring constantly. Cook approximately 25 to 30 minutes or until mixture comes to a definite soft ball stage. If hard rolling boil (bubbles plopping), turn off. Add chocolate chips or peanut butter chips, marshmallow cream and nuts. Pour into greased 9 x 13 x 2-inch pan. Cool and refrigerate.
Can be assembled (in order listed) and baked in bread machine on "batter breads" setting. Or preheat oven to 350°. Grease bottom only of regular size loaf pan. Mix ingredients in order listed, mixing well between each ingredient. Pour into pan. Bake until toothpick comes out clean (8-inch pan 1 1/4 hours, 9-inch pan 55 to 60 minutes). Cool 5 minutes. Loosen from sides of pan and remove. Cool completely before slicing.
Brown meat in oil. Saute onion in remaining fat for 3 minutes. Return meat to kettle; sprinkle with 1 teaspoon salt and flour. Stir 1 minute over medium heat. Dissolve bouillon cubes and add to kettle. Add bay leaf and marjoram. Bring stew to boiling. Cover and simmer 1 1/2 to 2 hours. Serve over rice.
Mix all ingredients except potatoes. Chill. Just before serving, add potatoes. Serve in lettuce lined bowl.
Place flour in a mixing bowl. Using the dough hook attachment, add the butter slowly. When the mixture is pea size, dribble in the water. This dough makes a nice golden crust and is almost foolproof to make (I can do it!). Form the dough into balls that weigh 1 ounce for each inch your pie pan is. These can be wrapped and frozen until needed; just thaw and roll out.
Place tamales in a long casserole dish (be sure to remove papers off tamales). Pour juice from tamale can over tamales. Put both cans of chili over the tamales. Top with cheddar cheese. Crumble Fritos for the topping.
Preheat oven to 350°. Mix butter, sugar, egg and vanilla. Blend in flour and salt. Stir in chocolate chips. Shape dough into 2-inch logs. Place on ungreased cookie sheet and bake 12 to 14 minutes. Cool. Spread nuts on waxed paper. Dip one end of cookie into Chocolate Coating and then in nuts. Place cookies on waxed paper until set. Store airtight or refrigerate.
Cream shortening and sugar. Add beaten eggs and bananas. Sift flour, salt and soda. Add bananas to mixture. Add nuts and vanilla. Pour into greased pan. Bake for one hour at 300°.
If strawberries are unsweetened, sweeten to taste; bring to boil. Mix Bisquick, milk and sugar. Drop into boiling strawberries. Turn heat down to medium heat and cook 15 minutes.
Soak apricots for 30 minutes in warm water. Mix sugar, shortening and egg thoroughly. Stir in 1/4 cup water and orange juice. Sift together flour, baking powder, baking soda and salt and stir into liquid to form batter. Blend in chopped nuts and apricots. Line bottom of pan with waxed paper. Grease and flour sides of pan. Pour in batter and let stand 15 minutes. Bake at 350° for 55 minutes. Makes 1 large loaf or 2 medium or 3 small loaves.
Cut or tear cake into 1/2 inch pieces to measure 8 cups. Place half the cake cubes in a 9 x 9-inch baking pan. Reserve 1/3 cup pie filling; spread remaining filling over cake. Top with remaining cake cubes. Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries. Yields 9 servings.
Mix eggs, sugar and oil. Pour some of buttermilk in with cereal in a separate bowl. Sift flour and baking soda and salt. Add to egg mixture alternately with buttermilk. Last add the cereal and mix well.
Cut ribs in serving size pieces. In large saucepan, cover ribs with salted water. Cover and simmer until nearly tender (about one hour). Meanwhile, in a saucepan, melt butter; add garlic and cook 4 to 5 minutes. Add remaining ingredients and bring to boil. Drain ribs and place in shallow baking pan. Pour boiling sauce over ribs. Bake at 350° for 20 minutes, basting often with sauce. Serves 4.
Mix ingredients, cover and refrigerate. Uncover and bake at 350° in a 2-quart casserole for 1 hour, or until brown on top.
Toss oranges, bananas and strawberries with liqueur. Beat whipping cream and powdered sugar in chilled bowl until stiff. Spread over fruit and sprinkle light layer of cinnamon over top. Serve immediately.
Mix oleo, flour and pecans. Press into 9 x 13-inch baking dish. Bake at 375° for 15 to 20 minutes.
When making tortillas, follow instructions on the package of flour. Roll tortilla dough thin (round). Using a large deep frying pan, pour the cooking oil into pan and heat cooking oil to a boil on low fire. Put flat rolled out tortilla into the hot cooking oil slowly until it has a nice brown color and with tongs, flip the tortilla.
Combine margarine, poppy seed, onion and mustard. Spread on open hamburger buns. Add a slice of cheese and a slice of ham. Place on baking sheet and cover with foil. Bake at 350° for 15 minutes or until cheese melts. Makes 6 servings.
Mix together in a pot the brown sugar and margarine. Melt on medium heat and let cool. Stir in eggs, one at a time. Add vanilla, flour and pecans.
Prick potatoes several times and bake at 400° for 45 minutes until soft. Cool slightly; cut potatoes in half lengthwise and scoop out potato pulp leaving 1/4 inch shells. Place pulp in bowl, mash until smooth. Add spinach, 3 tablespoons cheese and next 6 ingredients. Stir. Fill potato shells with spinach mix. Sprinkle with remaining cheese. Place on baking dish. Bake at 350° for 30 minutes. Yields 4 servings.
Place potatoes in baking dish. Combine all remaining ingredients and pour mixture over potatoes. Cook, covered, 45 minutes and then uncovered another 15 minutes in a 350° preheated oven.
Quickly brown pork chops, then place in a 13 x 9 x 2-inch baking dish. Add onions, green peppers and mushroom soup with 1 can of water. Bake at 325° for 1 to 1 1/2 hours. Feeds 4 to 5.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Add vanilla and almond extracts. Sift together the flour, baking soda and salt; add to creamed mixture. Fold in sour cream and peaches. Pour into greased and floured 10-inch tube pan. Bake at 350° for 75 to 85 minutes, or until toothpick inserted in center comes out clean.
Combine first 7 ingredients in large mixer bowl, mix well. Stir in coconut and pecans. Pour into greased and floured 9 x 13-inch pan. Bake for 30 to 40 minutes at 350° or until cake tests done.
Heat oven to 350°. Butter muffin tins. In large bowl, combine eggs, cream, broccoli, salt and pepper. Stir in bacon bits. Pour into muffin tins, filling each approximately halfway. Bake 1 hour or until knife in center comes out clean. Makes 12 to 15 muffins.
Cream butter and confectioners sugar; blend in flour. Mix well. Press evenly in 11 x 17-inch jelly roll pan. Bake at 350° for 12 to 15 minutes. Beat eggs slightly; add remaining ingredients. Beat until well mixed. Spread evenly over crust. Bake an additional 13 to 15 minutes or until set. Don't burn. Sprinkle with confectioners sugar while still warm. When slightly cooled, but still soft, cut into squares. Place in container with tight fitting lid. Separate layers with freezer wrap. Store in freezer.
Combine all ingredients and bake in a Bundt pan at 325° for 1 1/2 hours.
Brown meat slowly; spoon off excess fat. Simmer ground beef, sausage, onion, tomatoes, garlic salt, basil leaves, salt and tomato paste for 30 minutes, stirring occasionally.
Melt butter in 9 x 9-inch baking pan. Mix other ingredients together. Pour over butter. Add fruit on top. Bake at 350° for 40 minutes.
Mix ingredients with enough buttermilk to make a soft sticky dough. Pour out on floured board. Work with flour until you can handle dough. Pinch off biscuits. Place in pan with lots of melted shortening, at least 1/4 inch of shortening in pan. Bake at 400° until done. Perfectly delicious!
Grease an 11 x 13-inch pan and spread ingredients in order given except for butter and nuts; cut up butter into pats and layer over top. Bake at 350° for approximately 45 minutes to 1 hour.
Combine vegetables in large bowl. Combine remaining ingredients in small saucepan. Heat over medium heat until blended well. Pour over vegetables. Chill overnight. Makes 24 servings.
Cream the butter and sugar. Add eggs, oatmeal, salt and vanilla. Drop on greased cookie sheet and bake at 350°.
In a small bowl mix eggs, onion, bacon, mustard and mayonnaise. Mix until creamy. Form into 1-inch balls. Roll in cheese or parsley-chives. Arrange on plate. Garnish with parsley sprigs, cherry tomato halves and or radish roses. Cover with plastic wrap and refrigerate.
Mix and press in 9 x 13-inch pan. Bake 10 to 15 minutes. Cool.
Brown chops on both sides in skillet. Top each seasoned chop with a slice of onion and lemon. Sprinkle with brown sugar. Top each with catsup. Add water to skillet and cover tightly and cook slowly on top of stove in oven. Bake at 350° for 30 minutes.
Cook milk, rice and salt in double boiler for 45 minutes. Remove from heat. Mix eggs, sugar and vanilla together. Add to rice. Add a little of hot mixture to the egg mixture, a little at a time. Sprinkle with cinnamon.
Pinch together all seams on the crescent rolls to make one piece of dough. Remove red plastic from around cheese, place in center of dough. Wrap the crescent dough around the cheese, sealing any holes. Bake at 350° to 375° until crescent rolls are brown. Serve with sliced apples.
Place all vegetables in casserole. Add water. Top with chops, sprinkling on rest of envelope of Shake 'n Bake. Bake at 400° for 1 hour.
In large saucepan cook the meat and onion until meat is brown; drain. Add other ingredients. Cook until vegetables are tender, stirring occasionally.
Put all ingredients into a large mixing bowl and mix thoroughly at low speed for 1 minute. Then beat for 2 minutes at medium speed. Pour into greased and floured 8-inch square pan (2 inches deep). Bake in 350° oven for 30 to 35 minutes.
Place chicken breasts in 13 x 9 x 2-inch baking pan. Top with sauerkraut. Place Swiss cheese on top of sauerkraut. Pour Thousand Island dressing over all. Bake at 350° for 35 minutes.
Melt butter. Blend in flour, salt and pepper. Gradually add broth and cook over medium heat, stirring constantly, until mixture thickens. Pour gravy over noodles, chicken, peas and eggs in 2 quart casserole. Sprinkle with bread crumbs. Bake at 375° for 30 minutes.
Sift together the first 6 ingredients. Make a well and add eggs, oil and water. Beat well, then add carrots and nuts. Mix well. Pour into greased and floured pans. Bake at 350° for 40 to 45 minutes. Frost with Cream Cheese Frosting.
Beat with mixer the cheddar and cream cheese together. (Do not over beat.) Stir in mayo, pimento and pepper, blend well. This can be used for party sandwiches or put in a crock and served with crackers.
Brown hamburger with onion. Drain well. Place in a large bowl and add sauce. Add seasoning, cottage cheese and water. Layer bottom of pan with this mixture. Place layer of dry noodles atop mixture. Keep alternating layers until all ingredients are used. Sprinkle cheese on top of mixture. Seal top with aluminum foil to steam baked noodles. Bake at 350° for 50 to 60 minutes.
Mix all cereals, nuts and pretzels in large roaster. Mix oil, Worcestershire sauce and salt well and drizzle over mix. Bake at 250° for 2 hours. Use a wooden spoon or plastic spoon to stir every 15 minutes. Makes about 8 quarts.
Mix cinnamon and sugar and set aside. Mix cake mix, sour cream, eggs and oil together and mix well. Pour 1/2 of batter into a greased and floured pan. Sprinkle with 1/2 of cinnamon and sugar mixture. Pour remaining batter into pan and sprinkle remaining sugar and cinnamon mixture over top. Bake at 350° for 20 to 30 minutes.
To well-beaten egg yolks add milk alternately with dry ingredients which have been sifted together. Mix thoroughly; add butter and when cool, fold in stiffly beaten egg whites. Have griddle hot.
Cream butter and brown sugar. Add egg, extract and syrup; beat well. Mix dry ingredients in separate bowl. Add mixture to egg mixture; fold in nuts (save 1/4 cup for topping). Spoon into well-buttered muffin tin.
Remove skin from chicken breasts. Combine crumbs, cheese and spices in bowl. Pam spray shallow baking pan. Dip chicken pieces in milk; coat with crumbs. Place in pan; brush with oil. Bake in 400° oven 45 minutes. Serves 6.
Wash and devein peppers by cutting off the stem area and running the blade of a sharp knife inside the pepper to remove the vein and seeds. If you don't remove all of the seeds, you may regret it later. After the peppers have drained and are pretty much dry, stuff them with the grated cheese. I usually squish it in the palm of my hand, that way it's easier to stuff. After the peppers are stuffed, combine the remaining cheese with the sausage (it's best if this is at room temperature) add the Bisquick and mix thoroughly. You may have to use your hands to mix this, so I suggest taking off your rings.
Season pork chops with lemon pepper seasoning, salt and pepper. Flour lightly and fry until brown on both sides. Then saute onion and bell pepper in grease. Lay pork chops in baking dish. Cover with rice. Mix broth, soup, onion and pepper together. Pour in 1/2 cup water. Mix well. Pour mixture over top of pork chops. Bake at 350° for 35 to 40 minutes.
Cook hamburger. Drain well. Mix other ingredients in and stir well. Simmer very slowly until onions and peppers are done. Add some water and cook longer if necessary. (This enhances flavor.)
Dice 6 slices of bread into baking dish. Mix the crabmeat, mayonnaise, onion, celery and green pepper; spread over diced bread. Trim crust from remaining 6 slices of bread and place slices over mixture. Mix eggs, milk and soup together; pour over all. Place in refrigerator overnight. Top with cheese and paprika. Bake, uncovered, in oven at 350° for 1 hour.
Shred cabbage, slice onions and crush noodles. (Do not use soup seasoning of Ramen noodles.) Combine. Toast 1/2 to 1 cup almonds, then add 1/2 cup sesame seed. Add to cabbage mixture. Sesame seed will toast quickly.
Mix first 4 ingredients all together in saucepan over medium heat; bring to a boil for 3 minutes. Add peanut butter and oatmeal to first ingredients. Mix well. Drop teaspoon size or larger cookies on wax paper. Completely cool and put in a cookie jar.
Preheat oven to 425°. Process crackers into fine crumbs using food processor or blender. Stir dry mustard into crumbs. Beat egg white with milk in a broad shallow bowl. Spread cracker crumbs on a plate. Dip fish fillets one at a time into egg white mixture, then place in cracker crumbs and turn to coat all surfaces. Place on baking sheet and bake at 425° for about 15 minutes until coating is crisp and fish flakes easily with a fork. Serve with lemon wedges, if desired. Contains 166 calories and 1.7 grams fat per serving. Makes 4 servings.
In a heavy skillet, brown meat over medium heat. Add garlic, onion and salt. Cook 5 minutes. Add remaining ingredients except buns. Simmer about 20 minutes or until thick. Spoon onto toasted buns.
Combine potato, scalded milk (cool to lukewarm) and 1 tablespoon sugar. Add crumbled yeast and 2 cups flour. Mix thoroughly. Add sugar, salt, shortening, eggs and 2 cups flour. Knead lightly. Place in a greased bowl. Let rise to double in size. Shape into 3 (1/2-inch) balls. Put into muffin tin. Bake at 350° for 12 to 15 minutes.
In a large bowl, blend all ingredients except chocolate chips. Then stir in the chips. Pour into a greased Bundt pan or tube pan. Bake for 1 hour at 350°.
Heat oven to 400°. Grease bottom only of muffin pans. Mix ingredients vigorously about 1/2 minute. Fill 12 greased muffin cups 2/3 full. Bake for 15 minutes. Serve warm.
Beat eggs, oil, sugar and vanilla until thick and foamy. Add zucchini and pineapple. Combine remaining ingredients and stir into first mixture, just until blended. Pour into greased and floured loaf pans. Bake at 350° for 1 hour or until pick inserted in center comes out clean. Yields 2 loaves.
Beat cottage cheese on high speed in blender. Stir in yogurt and lemon peel. Serve with fruit as dippers. Makes about 1 2/3 cups.
Brown sausage with onion. Layer in baking dish: browned meat, tomato sauce and cheese. Mix Bisquick, milk and eggs. Pour over top of layered mixture. Bake at 350° for 35 minutes. Top will brown.
Saute onion in butter until tender. Stir in flour and cook 1 minute over low heat, stirring constantly. Gradually stir in sour cream, corn and salt; cook over medium-low heat, stirring constantly until thoroughly heated (do not boil). Stir in half the bacon; pour into a greased shallow 2-quart casserole dish. Sprinkle remaining bacon over top. Bake at 350° for 25 to 30 minutes.
Put cake mix, flour and jello in bowl; mix well. Add water, juice, salad oil and eggs. Mix well. Add 5 ounces of strawberries (mostly berries, save juice for icing). Mix. Bake in tube pan for 45 minutes at 350°.
Cook onion and celery in broth in microwave on High. Add seasonings. Crumble toast. Add with chicken to broth. Mix well. Top with cheese. Microwave for 5 minutes or can put in oven for 15 minutes at 375°. Serves 1.
Put all in bowl; beat well. Put in loaf pan or round pan, oiled. Bake at 350° for 35 to 45 minutes. Test with toothpick.
Put onions in a ceramic or glass bowl. Bring other ingredients to a boil. Pour over onions and let stand. When cool, refrigerate overnight. These keep well in a tightly closed container.
Mix horseradish root, lemon juice, vinegar, salt, sugar, cayenne and onion juice. Chill. Just before serving, fold this mixture into whipped cream.
Cook noodles in boiling water for 7 to 9 minutes or until tender. Drain well.
In a large skillet, over high heat, heat the margarine and olive oil until very hot. Add the okra, salt, cumin, white pepper and red pepper; stir constantly to prevent sticking. Cook for about 15 minutes, or until the okra is no longer slimy, then add the tomato and paprika. Reduce the heat to medium and continue cooking. When the okra starts to stick, scrape the bottom of the skillet with a spoon; continue cooking and stirring until the okra turns a light brown color. Gradually stir in the water. Cook, uncovered, for about 30 minutes longer, or until all the liquid has evaporated, stirring often.
Bake cake according to directions. Let cool. Tear cake into small pieces and sprinkle of bottom of 10-inch pan or casserole dish. Drain fruit cocktail (save juice to make jello) and sprinkle on top of cake. Add nuts. Make jello according to directions, using juice from fruit cocktail along with cold water. Sherry may be added to jello according to taste. Pour jello over cake and fruit cocktail. Let set, preferably overnight. Make instant pudding and spread over set jello. Make Dream Whip and spread over pudding.
Cream the margarine and brown sugar. Stir in flour until crumbly. Press in ungreased 9 x 13-inch pan. Bake at 350° for 15 minutes. Let cool.
Cook onion and garlic in olive oil in a Dutch oven over medium-high heat, stirring constantly, until tender. Add tomatoes and remaining ingredients. Bring to a boil, reduce heat to medium and cook, stirring occasionally, 20 minutes or until most of the liquid evaporates. Remove and discard bay leaves.
Dissolve jello in 1 cup boiling water and let cool. Add all ingredients and put into mold. Chill until firm.
Prepare pudding according to directions. Set aside to cool. Into a large bowl, put cake mix, eggs, cooking oil and the prepared pudding. Beat well. Pour into a well-greased and floured cake pan (9 x 13-inches); sprinkle with pecans and chocolate chips. Bake 30 to 35 minutes at 350°.
Combine bean dip, mayonnaise, sour cream and taco seasoning. Finely chop onions, olives and tomatoes. Put shredded cheese on top. Cover and refrigerate. Serve with nacho chips. Will serve 15 to 18.
Cut cauliflower and broccoli in bite-size pieces. Mix all together. Refrigerate for 1 hour. Serve.