HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt shortening then let cool. Ad sugar, molasses and egg. Mix well with mixer. Sift dry ingredients together; add to first mixture. Chill well. Form into balls and roll in sugar. Place on cookie sheet and bake at 350 degrees until they start to crack. About 6 - 8 minutes. Remove from oven. Leave on cookie sheets for a few minutes. Makes about 3 dozen.
Brown ground turkey in skillet. Drain off excess fat. Add meat into spaghetti sauce and simmer over stove while preparing the rest of the recipe. Prepare pasta according to directions on box. Spray with nonstick oil; add pasta and pour meat sauce over. Arrange pepperoni on top. Sprinkle shredded cheese over the top. Bake at 350° for 30 minutes. Let sit 10 minutes and sprinkle with grated cheese. Makes 6 servings.
Mix dry ingredients thoroughly and blend into liquids. Mix in a large bowl and refrigerate. Use amount as needed to bake. Biscuits do not have to rise.
Cook in small baking dish at 350° for 20 minutes. Sprinkle with paprika before serving.
Bake cake mix in 2 layer pans, 8 x 1 1/2-inches, as directed on package. (Freeze one layer for future use.) Line 1 1/2-quart bowl with aluminum foil. Pack ice cream into bowl; freeze until firm. Cover baking sheet with aluminum foil. Place cake layer on baking sheet. Invert bowl with ice cream onto cake; remove bowl and foil. Freeze cake and ice cream until firm. Just before serving, heat oven to 500°. Prepare frosting mix as directed on package. Working quickly, completely cover cake and ice cream with frosting, carefully sealing it to foil on sheet. Bake 3 to 5 minutes or until light brown. Trim foil to edge of frosting; transfer cake to service plate. Serve immediately. Makes 12 servings.
Mix shortening, sugar, peanut butter, eggs and milk. Add flour, salt and soda. Melt chocolate chips. Divide dough and roll each out into oblong. Spread melted chocolate and roll. Refrigerate for 10 minutes. Slice and cook for 8 to 10 minutes in a 350° oven.
Put punch in freezer. Put frozen slushy punch in punch bowl and add ginger ale or Sprite when ready to serve.
Melt chocolate and butter in small saucepan over low heat. Remove and blend in egg. Stir in the rest except coconut. Shape in balls. Roll in coconut. Refrigerate on waxed baking sheet.
*If making your own crust, add a dash of thyme or poultry seasoning to flour. If using prepared crust, just cut strips to fit whatever pan you use.
Fill any size glass jar with violet blossoms. Cover with boiling water. Put lid on jar and let blossoms infuse for 24 hours. The next day, open the jar and strain the blue infusion, discarding the spent violets. Measure out 2 cups of the infusion and add the juice of 1 lemon and 1 package of Sure-Jell. Bring just to a boil and immediately add sugar. Bring back to a boil and boil hard for 1 minute. Pour into hot sterilized jars or glasses and seal.
Combine nuts, sugar and butter in saucepan and boil 2 minutes. In the meantime, break graham crackers where scored and place in bottom of a large jelly roll pan or cookie sheet that has been lined with aluminum foil. Placing crackers close together; pour mixture over crackers. Bake in a 350° oven for 10 minutes. Watch closely. Cool and remove from pan with spatula.
Heat oven to 350°. Grease oblong pan, 13 x 9 x 2-inch. Mix all ingredients. Spread in pan. Bake until golden brown, about 1/2 hour. Cut into pieces, about 2 x 1-inch.
Add eggs to the milk. Add to flour, salt and sugar; beat until smooth. Add butter. Pour on hot griddle as thin as possible to make pancakes.
Cream butter; add sugar gradually and cream together until light and fluffy. Add remaining ingredients and blend well. Pour into pastry shell. Bake on lower shelf in moderate oven (375°) for 40 to 45 minutes.
Beat Blue cheese, cream cheese, garlic, parsley and brandy in a small bowl on low speed until smooth. Cover and refrigerate about 6 hours or until firm.
Brown ground beef and drain. Cook macaroni as directed and drain. Combine all ingredients in large casserole and bake at 350° for 45 minutes. Serve topped with Parmesan cheese.
Dissolve jello in boiling water. Add cold water and juice. Gradually add jello to cream cheese, mixing well until blended. Chill until thickened but not set. Fold in marshmallow, pineapple and nuts. Pour in 6-cup ring mold. Chill until firm.
Soak crumbs in milk for 10 minutes. Grease a 1-quart casserole. Combine crumbs, egg yolks, carrots, onion, cheese, salt and pepper. Beat egg whites until stiff, but not dry. Fold into carrot mixture. Bake in preheated 350° oven for 40 minutes or until set.
Combine potatoes and eggs. Melt butter; add sour cream and add to mixture. Pour mixture into casserole. Top with Ritz crackers. Heat thoroughly, approximately 45 minutes, at 350°.
Boil chicken and cut into small pieces. Add ground beef to chicken broth and boil a few minutes. Add vegetables and sauces. Cook about 4 hours.
Blend together first 6 ingredients; add finely chopped nuts or mini chocolate chips. Shape into crescents and bake on ungreased cookie sheet 15 to 18 minutes until light golden brown. Sift powdered sugar over crescents while still warm. Makes about 4 dozen.
Brown meat and onion. Drain. Add beans, soup and tomatoes. Simmer for 5 or 10 minutes. Stir often. Place tortilla chips in large casserole dish. Pour meat mixture over chips. Bake at 350° for 30 minutes. Place cheese on top during last 5 minutes of baking.
Cook garlic in oil 1 minute. Stir in next 6 ingredients. Heat to boiling constantly stirring. Reduce heat & simmer until thickened about 3 minutes. Cook & drain sausage, stir in 1 c. salsa mixture. In ungreased casserole dish layer 1/2 of cheese (sliced 1/4 inches) then sausage mixture. Top with 1/2 cheese. Bake uncovered at 400 degrees 8-10 minutes. Heat remaining salsa mixture & pour over cheese. Serve with chips.
Sift together flour, soda, salt and cream of tartar. Set aside. Cream together shortening, sugar and eggs; beat until fluffy. Add flour mixture in small amounts alternately with bananas to egg mixture. Beat until smooth after each addition. Place in well-greased loaf pan and bake in 350° oven for about 1 hour or until bread is done. Makes 1 loaf. (This Banana Bread has cake like texture and flavor and can be served as cake.) One may also add 1/4 cup chopped pecans to dough before baking. When Banana Bread is baked and hot, pour the glaze over it.
In a saucepan, combine frozen vegetables and boiling water. Bring to boil again. Cover and simmer 5 minutes. Drain well. Melt the butter in a saucepan. Blend in flour. Cook 1 minute. Gradually stir in milk. Simmer, stirring until smooth and thickened. Add cheese and seasonings. Mix in vegetables, onions and pimentos. Spread into buttered 1-quart casserole. Bake at 350° for 30 minutes or until bubbly and browned.
Heat together vinegar, salt, pepper, sugar and oil until sugar is dissolved. Set aside to cool. Place vegetables in large bowl and pour dressing over vegetable mixture. Refrigerate overnight. Serves 6 to 8.
Mix pretzels and cracker crumbs with Sweet 'N Low and melted margarine. Press into a 9 x 9-inch pan. Chill overnight.
Smooth the cream cheese over a dinner plate. Pour salsa over cream cheese. Spread black olives over salsa. Sprinkle cheese on top. Serve with Fritos or corn chips.
Oven should be preheated 10 minutes before using it to a temperature of 350°. Poke holes in chicken and season chicken in holes, inside cavity and outside with adobo, oregano and garlic. Soften butter stick in microwave and place half of it inside cavity and rub on all of the outside the other half of the softened butter. Place chicken, breast down, in a pan big enough to also hold potatoes later on. Place in oven and spread melted butter over chicken frequently. As soon as chicken is placed in oven, start to prepare potatoes. Chicken should cook in oven for 1 1/2 hours (set timer when chicken is placed in oven).
Separate biscuits; cut into thirds. Wrap dough around cheese cubes; seal well. Fry in hot oil for 2 to 3 minutes until golden brown. Yield: 30 puffs.
Mix all ingredients. Make four small rolls and wrap in wax paper. Place in refrigerator. When ready to bake, slice and place on cookie sheet. Bake at 350° about seven minutes.
Saturate both sides with liquid smoke. Sprinkle with meat tenderizer, celery salt, onion, salt, garlic salt and Worcestershire sauce according to personal taste. Marinate overnight in foil. Bake at 250° for 5 1/2 hours. Last 1/2 hour, uncover and cover with barbecue sauce.
Sift flour, baking soda, salt, cinnamon and nutmeg onto wax paper. Combine raisins and water in small saucepan; bring to boiling; remove from heat. Cover; cool to room temperature. Beat shortening and sugar well; beat in eggs and vanilla. Blend flour mixture into shortening mixture until smooth. Add cooled raisins and liquid and oats. Mix well. Cover bowl; chill at least 1 hour. Drop cookies from teaspoons onto lightly greased cookie sheets, about 2 inches apart. Bake in oven at 350° for 10 minutes or until evenly brown. Transfer at once to wire racks to cool. Store in container with tight fitting lid.
Method 1: Drain 1 can of pinto beans. Mash. Cook in bacon grease or lard.
Break graham crackers into fourths and lay them down on a jelly roll pan evenly (should fill the pan). Then bring to a boil the butter and brown sugar on medium-high heat. Let boil 2 minutes.
Place 1/2 cup of cornstarch in a small bowl. Gradually stir in 1/4 cup of water. If mixture is too dry, add more water. If too runny, add more cornstarch. Food coloring may be added, if desired. Slime will feel dry and solid to the touch, but if picked up, will dribble through your fingers. If hit, it will be solid, but if finger is placed in the bowl gently, it will be liquid. Have fun!
Preheat oven to 300°. Combine the first 7 ingredients listed in a mixing bowl. Pour the mixture into a pie shell. Bake at 300° for 45 minutes, or until done.
Cream Crisco; add sugar and beat until fluffy. Add whole eggs, one at a time, beating well after each addition. Add vanilla to milk; sift flour together and add part of the flour mixture. Add milk and then remaining flour to batter. Beat until smooth and thoroughly mixed, but do not overbeat. Pour batter into 3 greased and lightly floured cake pans. Bake 25 to 30 minutes in preheated 350° oven.
Place roast in slow cooker and sprinkle with onion soup mix. In small bowl, combine soup and water until blended. Pour over roast. Cover and cook on low 7 to 9 hours.
Day before: Pour 1 can punch into 1 1/2-quart ring mold, freeze. Mix remaining punch, pineapple juice, lemonade and club soda in punch bowl. Just before serving, unmold frozen punch ring carefully. Place in bowl, garnish as desired. Makes approximately 2 quarts, 16 (4-ounce) servings.
Drain all beans. Mix sugar, oil, vinegar, salt and pepper. Add beans, green pepper and pimento to oil mixture. Chill. Make at least the night before.
Mix cake mix, vegetable oil, and eggs. Add other ingredients of choice. Mix well, then drop tsp. of dough about 2 inches apart on an ungreased cookie sheet.
Saute zucchini and onions until tender, about 10 minutes. Add spices. Combine eggs and vegetable mixture. Lay crescent rolls in quiche dish to form crust. Rub with mustard. Pour mixture over crust. Bake as you would crescent rolls.
Mix sugar, syrup and water together and cook, stirring occasionally until mixture forms a soft ball in cold water. Beat the egg whites until stiff and pour the other mixture slowly over the egg whites, beating constantly while pouring. Beat until thick. Stir nuts in and drop by spoonfuls.
Beat eggs; gradually add sugar and oil. Combine dry ingredients. Add to first mixture and alternate with zucchini. Stir in raisins, walnuts and vanilla. Use 2 greased and floured loaf pans. Bake at 350° for 55 minutes or until done.
In top of double boiler, combine egg whites and honey. Beat 1 minute with electric beater (hand or electric type), to combine ingredients. Cook over rapidly boiling water (water in bottom should not touch top of double boiler), beating constantly until soft peaks form when beater is slowly raised. Allow about 10 minutes for beating to get proper consistency. Remove from boiling water. Add vanilla; continue heating until frosting is thick enough to spread, about 4 minutes. Yields enough frosting for a 9-inch 2 layer cake.
Mix and put on a board and roll to an oblong shape. Melt butter and spread over dough. Sprinkle brown sugar and cinnamon over half of the dough. Fold over other half and pat thin. Cut into 1/2 inch strips and twist. Let rise 1 hour and bake in 375 degrees till light brown, This makes 24 twist. May be frosted with powdered sugar frosting.
Steam zucchini, onion and carrots for 5 minutes. Drain well. Combine soup and sour cream. Stir in zucchini mixture. Spread 1/2 of the stuffing mixture on bottom of greased casserole dish. Spoon in zucchini and top with remainder of stuffing. Bake at 350° for 45 minutes or until bubbly.
Melt chocolate and butterscotch bits over hot water or in microwave. Cool. Cream shortening and sugar. Add eggs, vanilla and buttermilk. Sift dry ingredients and add to egg mixture and cooled chocolate mixture and stir well. Pour into greased and floured 10-inch tube pan. Bake at 300° for 1 1/2 to 2 hours. Cool on rack. Remove from pan. Dust with powdered sugar or glaze, if desired.
Mix all ingredients, except pecans. Shape into 2 smaller balls or logs. Roll in pecans. Wrap in plastic wrap until ready to use.
Mix all together. Put in small casserole or souffle dish. Bake at 350° for 30 to 35 minutes. Serve warm with Club crackers.
Peel and cut onions into very thin slices. Cook onion slices in butter over very low heat. Add salt and pepper according to taste. Sprinkle in flour, stirring constantly to thicken butter/onion mixture. Slowly add beef broth and water, then bring to boil. Simmer with pan covered for 20 to 30 minutes.
Power Level: High (100%) and Medium (50%). Total Cooking Time: 23 to 29 minutes.
Empty cake mix in a large mixing bowl. Add all other ingredients and beat 3 minutes. Grease and flour 2 round pans or 1 sheath cake pan. Bake at 350° until done (usually about 30 minutes).
Mix together graham cracker crumbs and margarine. Press graham cracker mixture into cookie sheet or large cake pan. Mix together powdered sugar and peanut butter. Press peanut butter mixture on top of graham cracker layer evenly. Melt chocolate chips and pour on top. Let cool and cut into squares when firm.
Preheat oven to 350°. Drain and flake fish. Add onion and capers to fish. In separate dish, combine mayonnaise, water, cream, salt, paprika and stir until smooth. Add 1/2 of this cream sauce to fish and mix well. Place fish mixture in buttered loaf pan or baking dish. Bake in 350° oven for 30 minutes. Use the remaining sauce, after the curry is mixed into it, to spread over the fish loaf slices. It can be cut into six slices while it is still hot and the sauce spooned over the slices. This is a good one for dieters.
Heat oven to 250°. Combine both cereals and noodles in a 9 x 13 x 2-inch pan. Set aside. Combine the remaining ingredients in small bowl and pour over cereal mixture. Stir to cool evenly. Bake 1 hour, stirring every 20 minutes. Cool.
Cook sprouts in 2-inches boiling, salted water for 4 to 6 minutes or until just tender; drain. Place in shallow bowl with celery and tomatoes. Pour on dressing; cover and chill at least 2 hours. Drain before serving. Spoon into lettuce-lined bowl. Makes 4 servings.
1. Mix packages of jello with 3 cups hot water to dissolve and add 3 cups cold water. Set aside.
Cook for 15 minutes slowly or until fairly thick. Serve hot on sausage rolls. This sauce may be made up and kept in a covered jar. Put in cool place.
Cut biscuits in fourths. Mix sugar and cinnamon together. Place in plastic bag. Drop pieces of biscuits in the sugar mixture. Shake until well coated. Place coated biscuits in a well-greased angel food cake pan. Mix brown sugar and oleo in a saucepan and heat until mixture comes just to a boil. Pour mixture over biscuits. Bake at 350° for 40 minutes.
Drain pineapple, reserving 1 c. juice in small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring constantly. Boil 1 minute, remove from heat and chill. In salad bowl, combine pineapple, fruit cocktail, oranges and bananas. Fold in Cool Whip and chilled sauce. Chill several hours.
Cook beef until tender enough to mash easily. Add shredded beef to rest of ingredients. Cook down to proper consistency. Add 1 tablespoon A.1. sauce, if desired.
Cream margarine and sugar. Add eggs. Mix and stir in dry ingredients and raisins. Drop by spoon onto cookie sheet or roll into 4 logs. Chill and slice. Bake 9 to 10 minutes at 325° on greased pan. I steam the raisins for a few minutes.
Beat egg whites stiff. Add sugar and vanilla. Beat well on high speed. With rolling pin, roll crackers together with baking powder on waxed paper. Stir into egg white mixture. Fold in chopped nuts. Spread into a 9-inch greased pie tin. Bake in a 350° oven for 20 to 25 minutes. When cool and before serving, top with whipped cream and shaved chocolate.
Mix first 3 ingredients together and cool. Mix next 4 ingredients with beaters. Combine last 4 ingredients and add to mixture by hand. Bake 30 to 35 minutes at 350° in a 9 x 13-inch pan.
Mix in order as listed. Pour into 2 unbaked pie shells. Bake at 325° for 45 minutes.
Combine and stir until thick. Cool and store in refrigerator. Great for pound cake and other desserts.
In a large resealable plastic bag, combine 1/4 cup salad dressing and chili powder; add steak. Seal and turn to coat; refrigerate for 30 minutes. In a skillet, saute peppers and onion in remaining salad dressing until crisp and tender. Remove and keep warm.	Drain steak, discarding marinade in skillet, saute steak for 6-10 minutes or until no longer pink. Return vegetables to pan. Heat through and spoon meat and vegetables down center of tortillas; fold in sides. Yield: 4-6 servings.
Mix together and put in 9 x 13-inch buttered pan. Mix together 1 1/2 cups corn flake crumbs and 1/2 cup melted margarine. Sprinkle over top and bake at 350° for 45 minutes.
Wash beans; cover with water and soak overnight. Next morning, cook slowly until skins burst or until just tender. Drain, reserving liquid. Place half the beans in the bean pot or casserole. Bury part of pork in the beans and half of combined remaining ingredients. Add remaining beans and seasonings. Place remaining salt pork over top. Cover with bean liquid and bake in 250° to 300° oven between 6 to 8 hours. Serves 6 to 8 people.
Cook, peel and mash potatoes. Beat egg whites and set aside. Using an electric mixer, blend potatoes, egg yolks, sugar, nutmeg, allspice and margarine until smooth. Fold in egg whites. Pour in pie shell and bake at 350° for 30 minutes.
Heat oven to 325°. Butter a deep 2-quart casserole. Heat milk and sugar in a saucepan over low heat until tiny bubbles appear around edge of pan. Gradually stir in corn meal; cook, stirring constantly, until smooth and slightly thickened. Remove from heat. Stir in eggs, cinnamon, ginger, salt and molasses (syrup). Stir together thoroughly. Pour into prepared casserole. Bake, uncovered, 1 to 1 1/2 hours. Serve hot as is, or with vanilla ice cream. Makes 6 servings.
Cream butter and sugar well. Sift flour; measure and resift 3 times with spices and salt. Alternately add dry ingredients with soda mixture. Pour into greased loaf or cake pan. Cook at 350° for 45 minutes. Top with cream icing.
Heat vinegar until salt and sugar dissolve. Cool and pour over cucumber slices, onions and spices. Refrigerate. Will be ready in seven days.
Preheat oven to 300°. Combine cookie crumbs and margarine; press firmly on bottom of 9-inch spring-form pan.
Cream shortening and sugar; add eggs and vanilla and beat well. Mix flour with soda and cinnamon; add to creamed mixture and mix together. Cut up the candied fruits; add nut pieces and mix with the cookie dough. Spoon onto greased cookie sheets. Bake at 350° for 10 minutes. Makes about 4 to 5 dozen cookies.
Thinly slice steak diagonally. Brown with onion in oil. Stir in gravy mix, water and soy sauce. Stir until thickened. Cover and simmer 30 minutes. Add bell peppers, cut in thin strips, and tomato, cut in wedges. Simmer 10 minutes. Serve over rice.
Beat cream cheese. Add eggs, sugar, vanilla and lemon peel. Blend until fluffy. Pour this into unbaked crust. Bake until firm, 25 to 30 minutes at 350°. This is better after chilling for at least 8 hours. Top with strawberries; it's great.
Mix first 5 ingredients; add remaining ingredients. Mix and pat out into a 9 x 13-inch pan. Bake 20 minutes at 350°.
Mix together and press into pizza pan. Bake in 350° oven for 10 to 15 minutes. Let cool.
Put flour and salt in mixing bowl. Make a well in the center of the flour mixture and in it put the eggs and oil. Mix together with your fingers. Knead the dough until smooth, adding more flour or a few drops of water as necessary. Dough may also be made using a mixer with a dough hook or in a food processor.
Mix well. Put in 9-inch pastry. Cook for 1 hour at 325°.
Drain artichokes and mix all ingredients; sprinkle with black pepper and bake in a quiche dish at 350° for 15 minutes. Serve with crackers.
Salt and pepper birds. Brown quail in oil. Place in Dutch oven. Saute onion, parsley and celery. Add broth and mushrooms and stir well. Pour over quail. Cover and bake at 350° for 1 hour or until tender.
Marinate drained artichoke bottoms in dressing overnight. Drain and place artichoke bottoms in baking dish. Fill each with thawed souffl. Dust with Parmesan cheese. Bake at 400° for 20 minutes.
Boil chicken, onion, carrots and parsley until done. Add soup base enough to taste. Remove chicken to cool, then pick meat off bones.
Mix all ingredients together and shape into a ball. Save some of the chopped dried beef to roll cheese ball in.
In saucepan bring blueberries, 1/2 cup sugar, dash of salt, lemon and water to a boil. Reduce to low heat. Sift together dry ingredients. Cut in butter, stir in milk and drop batter by spoonfuls on berries. Don't overlap. Cover. Cook 10 minutes.
Saute onion in butter in a large saucepan until tender. Add flour and seasonings. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until thick. Add 1/2 cup cheese, stirring until cheese melts. Add ham and potatoes. Spoon into greased 2-quart shallow baking dish. Bake uncovered at 350° for 25 minutes. Sprinkle with remaining cheese.
Preheat oven to 350°. Melt shortening. Remove from heat and blend in sugar. Cool. Stir in egg, then sifted dry ingredients. Add vanilla and nuts. Spread in greased 8-inch square pan. Bake 25 minutes. Do not overbake. Makes 16 (2-inch) squares.
Blend all ingredients thoroughly. Refrigerate 1/2 hour. Serve with corn diggers.
Place potatoes in a 5-quart roasting pan. Add onions, peppers and sausage. Toss gently. Combine oil, basil, salt and pepper. Pour over the meat and vegetables; toss well. Cover and bake at 350° for 45 minutes; stir. Add the cream; cover and bake 30 to 40 minutes longer, or until potatoes are tender. Combine cornstarch and water; stir into stew. Place on stove top and bring to a boil, stirring constantly, until thickened.
In saucepan, brown noodles in butter; stir often. Add remaining ingredients. Bring to a boil; stir. Cover; cook over low heat 20 to 25 minutes or until liquid is absorbed. Makes about 2 cups.
Cut chicken up and remove skin. Mix flour salt and pepper in a paper bag. Put chicken in and coat well. Combine buttermilk and soda in a bowl, dip chicken in milk then reflour and fry.
Cream margarine and sugar; add yogurt. Add dry ingredients and then raisins and nuts. Spray a muffin pan with Pam and fill cups. Bake at 350° for 18 to 20 minutes. Makes 12 large muffins.
Spray 12 muffin cups with vegetable spray. Combine first 5 ingredients. Mix well. Add milk, margarine, syrup and egg whites, mixing until just moist. Fold in apples. Fill muffin cups 3/4 full. Top with pecan halves. Bake 20 to 25 minutes at 400°. Cool slightly. Glaze.