HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening, sugar, eggs and orange rind. Sift together flour, salt and baking powder. Add dry ingredients to creamed mixture and beat until smooth. Chill dough overnight. Roll out thin. Use cookie cutters. Bake in a 325° oven for 8 to 10 minutes. Do not brown!
Mix ingredients together, except chocolate. Roll into balls the size of walnuts or smaller. Dip into melted chocolate. Cool on Saran Wrap or tinfoil. Raisins or chopped nuts may be added.
Pour milk into bowl. Add pudding mix, sugar, coffee and salt. Slowly beat with mixer until well blended, about 2 minutes. Pour into serving bowl or individual dishes. Chill and let stand to set.
Combine 2 cups sugar, oil and eggs; beat well. Combine dry ingredients and add alternately with buttermilk. Stir in coconut and 2 teaspoons coconut extract. Bake at 325° for 65 minutes in greased tube pan.
In a Dutch oven melt butter; add chicken and garlic. Cook over high heat, stirring occasionally, until chicken is golden brown (10 to 15 minutes). Reduce heat to medium. Add remaining ingredients except zucchini and tomatoes.
Peel potatoes and cut in half. Place in saucepan. Cover with boiling water. Cover pan and cook until tender when pierced with fork, about 20 minutes. Drain. Shake pan over low heat a few minutes to dry potatoes. Cut into 1/4-inch slices. Dice and cook bacon until crisp. Drain bacon on paper towels. Return 6 tablespoons of drippings to skillet. Add onions; cook, stirring frequently, until transparent. Stir in vinegar, sugar, salt and pepper. Heat to boiling. Add bacon and stir. Pour over potatoes. Toss lightly to distribute bacon. Serve immediately. Makes 4 to 6 servings.
Spray an 8-inch or 9-inch spring form pan or 9-inch pie plate with non-stick cooking spray. Sprinkle 1 Tbsp. graham cracker crumbs on the sides of the pan; set aside. Place the gelatin in a medium bowl. Stir in the boiling water until the gelatin is completely dissolved, about 2 minutes. Pour the mixture into a blender or food processor fitted with the metal blade. Add cottage cheese and cream cheese. Blend or process on medium speed until smooth. Pour the mixture into a large bowl and fold in the whipped topping to completely incorporate. Pour the mixture into a prepared pan and smooth top. Sprinkle the remaining 1 Tbsp. graham cracker crumbs around the outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving.
Cook ground beef and onion in skillet until brown; drain grease. Mix with other ingredients and cook very slowly, 1 to 2 hours. Green pepper and celery can be added. Water can be added if liquid cooks away.
Separate eggs; put yolks in medium bowl, whites in large. Beat egg yolks until blended. Add 1/2 cup sugar, gradually, beating constantly. Combine lemon juice, rind and water and add gradually to yolks, beating until fluffy, light and very thick. Add flour all at once and fold in gently until just blended. Wash beater, then beat egg whites with salt until foamy. Add cream of tartar and beat until whites just form moist peaks. Add 1/2 cup sugar gradually, beating well after each addition. Turn yolk mixture onto beaten whites and gently fold together until no streaks of yolks or whites. Turn into ungreased 9-inch tube pan. Cut through batter with spatula to remove air bubbles. Bake at 350° for 40 to 45 minutes. Remove from oven and let pan rest on tube or side supports until cool.
Melt butter in saucepan; saute onion until tender. Blend in flour. Gradually add broth. Cook, stirring constantly, until mixture thickens slightly. Stir in rice and salt; simmer for 5 minutes. Blend in half and half and sherry. Add remaining ingredients. Heat to serving temperature, but do not boil.
Cook syrup until clear. Keep warm while peeling peaches. Pack jar with 1/2 stick cinnamon and 4 to 5 whole cloves for each quart if you do not can peaches whole. (I halve mine.) Process in hot water bath for 20 to 25 minutes. Yield: 6 quarts or 12 pints.
Place potatoes, carrots, celery and onions in Crock Pot. Trim fat and place roast on top. Mix tomatoes and water; pour over roast. Covered and cook on low for 11-12 hours. Serves 3-5 people.
Drain pineapple; save juice. Drain mixed fruit, do not save juice. Mix pineapple and fruit mix with Tang. Add pudding mix. Mix well. Slice bananas in pineapple juice. Add to fruit mixture and mix again.
Preheat oven to 325°. Rub fish with lemon, cut in half; rinse. In a blender or food processor, pour the orange juice, lemon juice, Worcestershire sauce and mustard. Add salt, pepper, ketchup, pimiento, paprika, onion and the oil. Blend well and pour it over fish. Once the fish is all covered with the sauce, put everything in an oven pan and let the fish marinate for at least 1/2 hour.
Mix oil and flour in cast-iron skillet; cook on low for 15 to 20 minutes. It's ready when it's medium brown and has a tasty aroma. Add onions, green pepper and garlic. Add water; cook until onions are tender. Stir in tomatoes with liquid, hot pepper sauce and pepper. Lay shrimp over top and cover tightly; cook 5 to 8 minutes until shrimp are starting to turn pink. Stir in salt, ham and rice. Cover and heat until ham is heated through. Serve with tossed salad and French bread.
Spread pizza sauce on bun and sprinkle with cheese. Heat in oven until cheese is melted or microwave 3 to 4 minutes until cheese is melted.
Put potatoes into blender until smooth. Beat eggs separately; save whites for meringue. Combine all other ingredients and bake in prepared pie crust at 400° first. Turn down to 325°. Do not overcook.
Combine first three ingredients. Cook over medium heat until clear. Remove from heat, add jello. Cool, then add strawberries and pour into two baked pie shells. Chill.
Heat oven to 350°. Put bread crumbs in a Pyrex dish. Add remaining ingredients and mix together well. Place Pyrex dish in pan of hot water about 1 inch deep. Bake for 45 to 50 minutes, until a knife inserted comes out clean.
Dissolve yeast in 1/4 cup warm water and set aside. Mix dry ingredients in order listed. Cut in Crisco. Stir in butter, milk and yeast water. Knead lightly, then roll out and cut. Bake 20 minutes in preheated 400° oven.
Mix hamburg, eggs, breadcrumbs, cheese, milk, oregano and garlic powder together. Roll into balls. Brown in skillet.
Mix all together just like biscuits. Roll out dough and cut out biscuits. Place on cookie sheet and let rise 30 minutes. Put a little butter on top and bake at 350° to 400°. These will keep 3 to 4 days in the refrigerator.
Heat honey in large saucepan until thin. Add marshmallows and stir until completely melted. Add Rice Krispies and stir until well coated. Press into a 9 x 13-inch pan. Cut into squares.
Melt butter in 8 x 12-inch baking dish. Mix in milk, flour and sugar. Pour fruit or berries on top. Bake at 375° for about 40 minutes or until lightly browned on top.
Mix sugar and yeast (dissolved in warm water) in large bowl; stir until blended. Mix egg, milk, shortening, salt and extract into yeast. Sift spices and flour and blend in. Work fruit into dough. Cover; let rise until double. Punch down, knead and form into rolls. Let rise again. Bake at 375° until brown on top.
Mix cream cheese and sugar together with mixer. Mix Cool Whip or Dream Whip with sugar and cream cheese mixture. Put into graham cracker crumbs pie crust shells. Top with pie filling. Makes 2 pies. Refrigerate for 1 hour.
In skillet melt margarine; stir in flour, salt, cocoa, sugar, vanilla and milk. Bring to a boil. Cook until mixture begins to thicken when it reaches gravy stage. Serve over biscuits cut in halves. Serve hot.
Combine all ingredients, except 1/2 cup cheese, to top the casserole. Bake in greased 1 1/2-quart dish at 350° for 45 minutes.
Make syrup ahead, refrigerated it will keep indefinitely. Mix sugar, corn syrup and water. Bring to boiling, stirring constantly. Remove from heat. Stir in instant coffee and vanilla extract.
Mix instant pie mix with pineapple juice. Mix well. Add pineapple, mandarin oranges and bananas. Keep refrigerated. Serves 6.
Lightly spray nonstick skillet with cooking spray. Pour in apple juice. Add sugar and mix until sugar dissolves. Simmer over medium heat, stirring constantly. Stir in batter, flavor mix, cinnamon and nutmeg and mix about 1 minute. Add apples and simmer 10 to 12 minutes until apples are soft. Makes 8 servings.
Place bread cubes in 6-cup casserole (13 x 9). Add cheese cubes and mix. Beat eggs; add to milk. Add salt and pepper. Pour over bread and cheese cubes. Let stand at least 1 hour or overnight. Stick triangles of buttered bread slices around top to form a crown.
Slice the onions and arrange in a 1-quart baking dish. Mix the rest of the ingredients and pour over the onions. Bake at 300° for 1 hour. Yields 4 to 6 servings.
Advance preparation: Cut peel of each orange in sixths; loosen from pulp. Remove most of white membrane from peel. Add peel and 1 tablespoon salt to 4 cups water. Place a plate over top to keep peel under water. Let stand overnight. Drain; wash. Place peel in saucepan. Cover with cold water. Heat to boiling; drain. Repeat boiling and draining 3 times. With kitchen shears, cut peel in strips. Combine peel, 2 cups sugar and 1/2 cup water. Heat and stir until sugar dissolves. Cook slowly until peel is translucent. Drain; roll in additional sugar. Dry on rack overnight. Makes 2 cups.
Saute seasonings in butter. Add crabmeat. Coat eggplant with breadcrumbs and toss with crab mixture. Beat eggs, add sour cream. Add to crab mixture. Season and pour into casserole. Top with buttered breadcrumbs. Bake at 350 degrees about 45 minutes.
Heat oil in saucepan. Saute garlic, veal and parsley. Brown lightly. Add tomato sauce and water. Season with salt and pepper. Simmer for 30 minutes. Cook pasta according to package directions. Drain and serve with sauce.
Mix dry ingredients first, then the rest. Start out on high, then lower the burner. Stir it constantly, until it gets real thick, then pour into a baked regular pie shell (not a deep dish). Add meringue.
Dissolve gelatin in hot water; cool. Add the next two ingredients and blend well with rotary beater. Pour into refrigerator tray and quick chill in freezer for 15 to 20 minutes until firm one inch from edge, but soft in the center. Put into bowl and beat until fluffy. Fold in celery, spinach, onion and cottage cheese. Pour into a 1-quart mold or individual molds. Chill in refrigerator. Unmold; garnish with radish roses, spinach leaves and parsley.
Scald first 3 ingredients and cool to lukewarm. Whip other ingredients together until thick and lemony in color. Add warm cream mixture. Pour into ramekins. Cover each with foil. Place in baking pans. Fill baking pans halfway with water. Bake at 325° until custards test done, about 25 minutes. Serves 8. Great with Expresso.
Prepare noodles. During last 2 minutes of cooking noodles, stir in frozen peas. Drain.
Cook hamburger and onion; drain. Add all other ingredients (except cheese and biscuits). Cook until simmering. Put in a 13 x 9-inch pan. Put biscuits on top. Bake at 400° for 30 minutes, or until biscuits are done. Put on cheese; bake until cheese is melted.
Cut up the pork chops into bite size pieces, removing large pieces of fat. Brown the pork chops and onion in a skillet. Cut the carrots into bite size pieces; cut the green pepper into strips. Add the carrots, green pepper and water to the skillet. Cover and simmer for 30 minutes. Drain the pineapple and save the juice. Mix the cornstarch, brown sugar and salt in a bowl. Mix together the pineapple juice, lemon juice and soy sauce and add it gradually to the cornstarch mixture. Gradually add this mixture to the meat mixture in the skillet, stirring constantly. Continue cooking about 5 minutes until the sauce is smooth. Add the pineapple chunks and heat thoroughly. Serve over rice.
Take all ingredients, throw in large bowl. Squish together with bare hands until thoroughly mixed. If dry, add a little milk. Preheat oven at 350°. Mold into large loaf pan or shape onto 9 x 12-inch cake pan. Cover with foil and cook 1 hour. Remove foil and cook until light brown, approximately 1/2 hour. Do not overbake.
Cream butter and sugar. Add eggs, salt, flour and baking powder. Mix well. Beat in milk and vanilla. Pour into greased and floured 8 x 8-inch pan. Bake at 375° for 20 to 25 minutes.
Beat egg whites until stiff; gradually add sugar. Crumble Ritz crackers. Fold into egg white mixture, then add pecans and vanilla. Pour into a heavily greased pan. Bake 30 minutes at 350°. Makes a thick crust. When cool, spread pie filling in crust and top with Cool Whip. You may use any pie filling to suit your taste (peach, apple, cherry, etc.).
Brown and drain ground beef. Add other ingredients; simmer on low heat for 1 1/2 hours. Serves 6 to 8.
Combine chicken, eggs, pecans and celery. Mix mayonnaise, lemon juice, onion, onion salt and pepper. Pour over top of chicken mixture and toss. Chill about 1 hour. Garnish with tomatoes.
Mix sugar, cocoa and salt. Add to eggs and beat. Add butter, Pet milk and vanilla. Beat 2 1/2 minutes with the mixer. Pour into unbaked pie shell. Bake at 300° for 35 to 45 minutes.
Saute meat and onions; drain off excess grease. Sprinkle with salt and pepper to taste. Combine soups, sauce and chilies and add to meat. Tear tortillas into small pieces and line a 9 x 13 x 2-inch casserole dish that has been lightly greased (use Pam spray). Pour some of meat mixture over tortillas and continue to layer tortillas and meat mixture, ending with tortillas. Top with grated cheese and bake for about 45 minutes at 350°. Serves 8.
Mix the first 4 ingredients well and cook 2 minutes. Put in peanut butter while still boiling. Take off stove and put in oatmeal and vanilla. Drop on wax paper.
Heat oven to 400 degrees. Mix shortening, sugar, and eggs. Stir in orange juice and rind. Blend dry ingredients, stir in. Drop by rounded teaspoons on ungreased baking sheet. Bake 8 to 10 minutes.
Mix dried beef, flour and milk. Stir until flour blends with milk. Simmer over low heat until mixture thickens; add butter. Stir constantly.
Boil chicken in small amount of water. Save broth. Remove from bone. Layer chicken in 9 x 13-inch pan; pepper. Add cream of chicken soup, cream of mushroom soup, milk or water and Pepperidge Farm herb seasoning. Sprinkle on top. Pour chicken broth on top, using own judgement as to how moist. Bake at 350° for 45 minutes to 1 hour. I uncover mine about the last 15 to 20 minutes.
In a large bowl, beat the egg yolks. Stir in the sweetened condensed milk, water and vanilla. Fold in the crushed cookies and the whipped cream. Pour into a 9 x 5-inch loaf pan or any similar 2-quart container. Cover and freeze for 6 hours. Serve.
Mix soup in chicken broth and bring to a boil. Take chicken off the bones and place in a bowl. Make biscuits and drop into soup broth. Pour the meat in. Cook until done.
Brown ground beef and onion. Drain grease. Place 1/2 bag Tater Tots in bottom of greased pan. Mix beef mixture, soup, Cheez Whiz and sour cream.	Place this mixture on top of hash browns. Cover mixture with remaining Tater Tots. Top with Parmesan cheese. Bake at 375° for 35 to 40 minutes.
Combine pecans, 1/4 cup sugar and cinnamon; stir well and set aside. Combine shortening and 1 cup sugar; cream until light and fluffy. Beat in eggs, bananas and vanilla; stir in sour cream. Combine remaining dry ingredients; add to creamed mixture and stir just enough to blend. Sprinkle half of reserved cinnamon mixture into bottom of a well-greased 10-inch Bundt pan. Spoon half of butter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bake at 350° for 40 to 45 minutes or until cake tests done. Cool cake for 5 minutes in pan on wire rack. Loosen edges of cake, if necessary. Invert cake on serving plate; serve warm or cold. Yields one 10-inch coffee cake.
Mix in order and bake in a hot oven (400°) for 20 to 25 minutes for 6 large or 12 small muffins.
Combine first 6 ingredients and set aside. Beat eggs; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients and stir until moistened. Bake in loaf pans (greased and floured) for 1 hour at 350°. Makes 2 loaves, 9 x 5 x 3-inches.
Cook chicken in pan with 1 tablespoon oil or butter for 3 minutes, browning on all sides. In separate pan, mix broccoli, pea pods, carrots, onions, bean sprouts and soy sauce until brownish. Mix vegetables and chicken together in a wok or bigger pan. Cover and simmer 5 minutes. Then add teriyaki sauce, sugar and 1/2 cup water; cook 3 to 4 more minutes. Serve over rice, if desired.
Mix all ingredients well, about 4 minutes. Pour into greased and floured tube pan. Sprinkle with nuts (optional). Bake 35 to 40 minutes at 350°. Make icing while baking by combining powdered sugar, oleo, 1/3 cup water and 1/2 teaspoon vanilla. Take cake from oven and puncture all over with a fork. Pour icing all over. Return to oven for 5 minutes. Invert on plate, then back on plate you want to use.
Cream sugar and margarine. Add eggs one at a time. Sift flour with baking powder and salt. Dissolve soda in milk and add alternately with flour mixture. Add vanilla, then bananas and nuts and mix well. Bake in a greased and floured 9 x 5 x 3-inch pan at 350° for 1 hour or until toothpick comes clean from center.
Melt almond bark in a large bowl in the microwave for 2 minutes. Coat sandwiches with almond bark. Cool on wax paper. Keep chilled.
Shape the first 5 ingredients into small balls. Bake 15 minutes at 400°. Combine soup and water; add to meat balls. Cook 15 minutes. Good served over rice.
Mix all ingredients together. Place in cake pan. Bake 30 minutes in 350° oven. Top with your favorite frosting.
Cream together butter, confectioners sugar and flour. Spread evenly on ungreased cookie sheet. Bake at 350° for 15 minutes. Beat eggs and mix with salt, sugar, lemon juice, lemon rind, flour and baking powder. Pour mixture over cooked pastry. Bake at 325° for 30 minutes. Remove from oven and sprinkle with confectioners sugar. Cool for 15 minutes and cut into oblong finger-shaped. Keep lemon bars in fridge.
Cut meat in slices about 3/8 inch thick. Dip into flour seasoned with salt and paprika. Saute onions until yellow. Remove onions with slotted spoon. Leave fat in pan. Brown meat slices; remove from pan. Put remaining seasoned flour into pan; stir. When flour and fat are mixed thoroughly, add boiling water, stir until gravy is made. Add tomatoes and tomato sauce; if too thick, add more water, bring to a boil. Strain, pour over meat and onions that have been put into casserole. Bake tightly covered in 325° oven until meat is tender.
Add flour to mixture to make a thicker consistency than pancake batter. Mix all ingredients together and fry in cooking oil until brown.
Mix all ingredients in large container until well blended. Add salt and pepper to taste. Serve well chilled.
Combine first four ingredients and beat well. Pour 1/2 of batter into greased 9 x 11-inch pan. Using back of spoon, dipped in flour, spread batter evenly in pan.
Mix all ingredients at once. Beat on low speed for 4 minutes; pour into pans or pan lined with wax paper. Bake at 350° for 25 to 30 minutes if 9-inch pans; 30 to 40 minutes if a 13 x 9 x 2-inch pan. This is a moist dark chocolate cake; may be frosted or left unfrosted.
In large bowl stir together sour cream, cinnamon and honey. Stir in all remaining ingredients until well coated. Cover; refrigerate at least 1 hour to chill. Yields 8 servings; 210 calories per serving, 7 g fat.
Add cream of mushroom soup to cooked broccoli. Mix; add cooked rice. Mix; add Cheez Whiz and mix. Put into a casserole dish and bake for 30 minutes. Serve.
Spread the chips on a plate that is safe for a microwave oven. Sprinkle the grated cheese over the chips. Put the plate of chips in the microwave oven for 30 to 45 seconds. When the microwave oven stops, take out the plate of chips. Spread the taco sauce over the chips and melted cheese. Eat and enjoy the Nachos-El-More-O.
Combine and beat together until creamed the honey, oil, eggs and pumpkin. Sift together the whole-wheat flour, baking powder, baking soda, ground cloves, cinnamon and nutmeg. Add dry ingredients to creamed mixture until blended. Fold in parboiled raisins. Pour mixture into muffin cups or greased muffin tins (unless using greaseless tins). If you have dark tins, watch time of baking to avoid burning bottoms. Bake in preheated 400° oven for 15 minutes. Cool for 5 minutes and remove to baking racks for cooling. Makes 1 dozen.
Prepare salad oil, honey, vinegar, poppy seed and mustard in a small jar and shake well. Wash and clean lettuce and berries. Slice onion and separate into rings. Layer berries, onions and lettuce. (Tear lettuce into bite size pieces.) Pour dressing over before serving. Makes a beautiful and delicious dish.
Preheat oven to 375°. Mix sugar and shortening together well. Add eggs, soda and bananas. Stir in flour. Bake in greased loaf pan for 50 to 60 minutes. To test if done, press on center. If it springs back, it is done.
Remove skin and bones from salmon; flake salmon in liquid. Add crumbs, onion, egg and milk; mix well. Shape into balls. Melt butter over low heat in a skillet. Add salmon balls. Cook about 5 minutes on each side.
Combine the first eight ingredients. Blend well. Chocolate chips may be sprinkled on top. Bake in greased and floured 9 x 9-inch pan at 350° for 25 minutes.
Shred cabbage; put aside. Fry bacon until crisp. Remove from pan and cut up in little pieces. Remove pan from heat; add vinegar and sugar to bacon grease. Stir until dissolved. Add bacon to mixture. Put back on stove on low heat. When ready to serve, pour mixture over cabbage.
Prepare lemonade as directed on can. Stir in tea. Serve over ice. Garnish with mint.
Wash, string and slice celery about 1/4-inch. Cook 2 to 3 minutes. Drain and pour into dish. Heat soup and pour over celery. Add slices of water chestnuts. Crush crackers and mix with melted margarine. Sprinkle over celery mixture and bake 20 minutes at 350°.
Mix and marinate meat 5 hours or more. Turn often. Save what is left over. Freeze to use later. If you mix in a leakproof Ziploc bag, no dish to wash. Good on beef, pork or chicken. Grill as usual.
Brown meat in olive oil; add onion and cook over medium heat until onion is tender. Stir in seasonings, tomatoes, soup and rice. Add half of olive slices; simmer 5 minutes, stirring occasionally. Spoon into baking dish. Top with cheese strips and remaining olive slices. Bake until heated through and cheese is melted. Bake at 350° for approximately 30 minutes.
Place Marshmallow Creme and kisses in large bowl; set aside. Combine sugar, milk and butter in a saucepan. Bring mixture to a boil; cook for 8 minutes. Pour over Marshmallow Creme and kisses, stirring until well blended. Stir in pecans. Drop by teaspoonfuls onto waxed paper. Yields about 12 dozen.
Brown meat. Pour off all grease. (You may want to rinse meat off.) In a saucepan pour low-fat beef gravy. If you want it real meaty tasting add a beef bouillon cube with a little water; add 1 container of fat-free sour cream and add some milk if too thick. Stir while heating and add meat to gravy mix. (I sometimes add a little cooking wine for a different flavor.) Serve over egg-free noodles.
Melt chips in a double boiler. Add peanuts. Drop clusters onto waxed paper.
Mix dry ingredients all together, then add shortening (part butter). Work well into dry items, then add currants. Beat eggs and add milk with vanilla. Roll out and cut and fry on ungreased griddle or electric frying pan. Cooks very fast. Sometimes extra flour is needed.
Heat tortillas according to package. Heat olive oil in large skillet. Add carrots, onion and garlic; cook, stirring constantly 2 minutes. Stir in tomato sauce and next 7 ingredients; cover and simmer 5 minutes. Spoon about 1/2 cup vegetable mixture down centers of warm tortillas; sprinkle with 1/4 cup cheese. Fold opposite sides over filling, securing with a wooden pick if necessary. Serve immediately with salsa and guacamole.