HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream and beat shortening and sugar until light and fluffy. Cream and beat well eggs, milk and flavoring. Sift dry ingredients together. Add to other mixture. Shape into mound. Wrap in wax paper. Chill. Roll on a board lightly floured with confectioners sugar and flour mixture. Roll to approximately 1/4 inch thick. Put cutter in confectioners sugar before cutting. Bake at 375° for 8 minutes.
Brown ground beef and drain. Add taco seasoning, Cheddar cheese soup and water, then cook noodles. Layer 1/2 noodles, 1/2 ground beef, 1/2 can cream of mushroom soup, 1/2 green chilies, 1/2 Cheddar cheese and 1/2 Mozzarella cheese. Repeat for second layer. Bake at 350° for 30 minutes.
Cream together first 4 ingredients. Sift together flour, baking soda, baking powder and salt. Add to first mixture. Mix together cinnamon and nuts. Pour into Bundt pan 1/2 mixture and 1/3 cinnamon and nut mixture. Add rest of mixture and sprinkle rest of cinnamon mixture over top of mixture. Start in a cold oven. Turn on at 350°. Bake for approximately 45 to 50 minutes.
Mix all except walnuts and parsley. Refrigerate for 2 hours. Roll mixture in walnuts and parsley; shape as desired. Delicious served with crackers.
Mix together. Roll into small balls. Bake at 400° for 15 minutes. Makes about 100 balls. These also freeze well.
Mix together cake mix, margarine and 1 egg. Spread in 13 x 9-inch pan. Cream together cream cheese, powdered sugar and 3 eggs. Pour over cake mix. Bake for 30 minutes at 325°. Do not overbake.
Cut tomatoes into 1/4-inch thick slices. Season with salt and pepper. Roll in corn meal or shake together in Ziploc bag. Heat shortening in heavy skillet. Fry tomatoes slowly until brown. Serve hot.
Squeeze spinach dry. Chop water chestnuts finely. Mix with rest of ingredients and chill.
Pare eggplant and slice 1/2-inch thick. Sprinkle with salt and set aside. Brown meat with onions and drain off fat. Add water, parsley, tomato paste, salt and pepper. Simmer until liquid is nearly gone. Cool and stir in half bread crumbs, 2 eggs, 1/4 cup cheese and cinnamon.
Beat eggs, butter and sugar. Add molasses, then sour milk with soda. Add remainder of ingredients. Drop by large teaspoonful onto baking sheet. Bake approximately 10 minutes.
Boil chicken (save broth). Let chicken cool, then cut chicken up. Mix stuffing with butter. Put stuffing mix in the bottom of pan (save about 1 cup of stuffing to put on top). Mix soup together with 1 can of chicken broth. Put chicken over top of stuffing. Pour the soup over chicken. Sprinkle stuffing over soup. Cook for 30 to 35 minutes at 375°. Let soup bubble through stuffing.
Cook squash and onion to taste. Drain. Line bottom of casserole with 1/2 the stuffing mix. Mix squash with remaining ingredients. Top with remaining stuffing mix. Melt oleo and drizzle over stuffing mix. Bake at 350° for 30 to 35 minutes.
Boil chicken in 6 cups water; dice. Keep separate. Dice sausage; pan-fry, drain and keep separate.
Combine all ingredients in a heavy saucepan. Bring to a boil and cook for 5 minutes. Pour into hot sterilized jars and seal. Store in a dark cook place.
Preheat oven to 350°. Cook grits in salted water until thick. Add butter, eggs, milk, cheese and sausage. Stir thoroughly. Pour into well-greased casserole dish. Bake at 350° for 30 minutes.
Preheat oven to 350°. Saute onion in 3 tablespoons butter until tender; remove from pan. Melt 2 tablespoons butter in pan. Add flour; blend well. Slowly add broth; stir until smooth and thick. Add onion; season and remove from heat. Combine 3 tablespoons of sauce with shrimp and 3 tablespoons with parsley, reserving some shrimp and parsley for garnish. Spread 2 fillets with shrimp sauce and 2 with parsley sauce. Roll up fillets; place in buttered custard cups. Add 1 tablespoon wine to each cup. Bake for 20 minutes. Place fillets on warm spinach. Top with remaining sauces and garnish.
Saute pork in a large Dutch oven until crisp; drain. Add remaining ingredients except macaroni and cheese. Bring to a boil; cover, reduce heat and simmer 1 hour, stirring occasionally. Add macaroni; simmer 10 minutes. Sprinkle each serving with cheese.
Slightly beat eggs. Add cottage cheese, spinach, cubed cheese, oleo and flour. Put in greased baking dish. Bake at 350° until brown, approximately 1 hour.
Chop vegetables in food processor. Heat remaining ingredients until paste is diluted. Combine with vegetables, chill and serve.
Mix all ingredients; pour over ice cubes. Let stand for a few minutes. Serve as an appetizer or quencher. Yield: 10 to 12 servings.
Melt oleo; remove from heat. Stir in dry milk, flour and salt. Slowly add water, stirring constantly. Return to heat; cook on medium heat, stirring until thick. Yields 1/3 cup.
Mix beans, soup and sour cream with 1/2 can of fried onions, salt and pepper. Pour in casserole dish and bake at 350° for 25 minutes. Pour remaining onions over top of casserole and cook for 5 minutes more.
Cream margarine and sugar until light and fluffy. Beat in egg and preserves. Thoroughly stir together flour, soda and salt. Blend dry ingredients into creamed mixture, mixing until well blended. Drop 1 teaspoon dough 2 inches apart on ungreased cookie sheet. Bake at 375° until lightly browned (8 to 10 minutes). Cool on cookie sheets 1 to 2 minutes. Spoon a little additional cherry preserves atop each cookie. Makes 4 dozen.
Add together. Place in greased casserole dish, dotted with butter. Bake at 350° until brown. May be refrigerated for 2 weeks.
Lightly grease a 9 x 9 x 2-inch pan. In a large bowl toss together cereal, nuts and raisins; set aside. In a 2-quart saucepan combine butter, honey and sugar. Stirring constantly, bring to a full boil over medium heat and boil for 5 minutes. Pour over cereal mixture; toss to coat well. Press evenly into prepared pan. Let stand 1 hour. Cut into 2 x 1 1/2-inch bars. Store in tightly covered container. Makes 24 bars.
Beat eggs slightly; add milk and cooled, melted margarine. Combine nutmeg, flour and sugar; add to other ingredients. Pour into unbaked pie shell and bake at 375° for 45 minutes or until done.
Boil meat until just cooked through. Drain and slice. Mix everything together and pour over tongue or heart. Make sure you have tongue and heart sliced the way you want it. Put it in a good sized jar with lid, so it is all covered with liquid.
Combine boiling water and cocoa; cool. Sift flour, sugar, soda and salt together into a bowl. Make a well and add vegetable oil, egg yolks, vanilla and cooled cocoa mixture. Beat until smooth with spoon, then measure egg whites and cream of tartar into large mixing bowl and beat until very stiff. Pour egg yolk mixture in thin stream over entire surface of beaten egg whites, gently cutting and folding in with rubber spatula until completely blended. Pour into ungreased 10-inch tube pan. Bake 55 minutes at 325° and then at 350° for 10 to 15 minutes or until cake tests done. Let hang over bottle neck until cold. Ice with Fluffy White Frosting.
Saute celery, pepper and onion in butter until tender; add olives. Drain salmon; reserve liquid. Add salmon with 1/4 cup of the chicken soup to vegetables; set aside.
Mix sugar and shortening together thoroughly. Stir in egg and milk. Sift flour, baking powder, salt and stir in. Fold in blueberries. Spread batter in greased oblong pan. Sprinkle with Streusel Mix.
Sprinkle bacon, cheese and onion over bottom of lightly greased 9 inch pie plate. Place remaining ingredients in blender and blend at high speed for 1 minutes. Pour into pie plate. Bake at 350° 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Mix all ingredients. Pour in tube pan. Bake at 325° for about 1 hour.
Combine all ingredients. Spread mixture evenly over English muffin halves. Place on cookie sheet and cover with plastic wrap. Freeze. Remove to a sealed container and keep frozen until ready to bake. Bake at 500° until tops are lightly browned and bubbly. Cut into quarters and serve.
Melt sugar and margarine together. Add other ingredients and stir in nuts. Spread in an 8-inch Pyrex dish. Bake approximately 30 minutes at 325°. Cool before cutting.
Rinse and dry cantaloupes. Cut each melon in half; scoop out and discard seeds. Drizzle melons with lemon juice; set aside. In a small mixing bowl, combine berries, yogurt and vanilla. Fill melon halves with equal amounts of mixture. Makes 4 servings.
Using the broth from the chicken, mix it with the bread. Saute onion, celery, and bell pepper in small amount of oil until tender. Add to broth and bread. Salt and pepper to taste. Put small pieces of chicken over the dressing, pressing it into the dressing. Pour into long pie pan and bake at 400 degrees for 45 minutes.
Finely crush the Oreos. Set aside. Mix milk, vanilla pudding and Cool Whip. Set aside. Mix butter, powdered sugar and cream cheese, then mix this with pudding mixture. Layer in flowerpot or large bowl 1/3 cookies, 1/2 pudding mixture, 1/3 cookies, 1/2 pudding mixture and 1/3 cookies.
Mix strawberry Jell-O, vanilla pudding, hot water and 2 packages sweetener. Boil 5 minutes. Mix sliced strawberries and 2 packages sweetener. Add sweetened strawberries to filling and stir. Pour into pie crust. Add red food coloring for brighter color.
Marinate the London broil in the wine, oil, garlic, thyme, black pepper, basil and marjoram for 2 hours or overnight. You may broil the steak on the grill, but I remove it from the marinade, wrap it tightly in foil and cook at 450° for 45 minutes to 1 hour until desired doneness. Do not overcook or it will be tough. Slice in very thin strips.
Saute chicken in oil. Place asparagus in baking dish. Mix all other ingredients. Drain chicken and mushrooms and put into baking dish. Pour in other ingredients and bake at 375° for 30 minutes.
Mix soup and beans in casserole dish. Top with onion rings. Bake for 30 minutes at 350°.
Wash cauliflower; break into flowerets. Cook, covered, in a small amount of boiling water until tender, 10 to 15 minutes; drain well. Place half the flowerets in a 2-quart casserole; season with salt and pepper. Spread with 1 cup sour cream and 1 cup cheese; top with 1 teaspoon sesame seed and repeat layers. Bake in 350° oven until cheese melts and sour cream is heated through.
Blend cake mix, dry pudding, eggs, oil and milk with mixer on high for 4 minutes. Batter will be thick. Spread half of batter in a greased 9 x 13 pan. Sprinkle with half of cinnamon-sugar mixture and half of chocolate chips. Spread remaining batter in pan and sprinkle with remaining cinnamon-sugar mixture and other half of chocolate chips. Bake at 350° for about 45 minutes. (If using glass pan, bake at 325°.)
Combine milk and flour. In a saucepan, cook until thick. Cover and refrigerate. In a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake.
In saucepan, put last 6 ingredients. Bring to boil. Remove from heat. While still hot, add the other ingredients. Let cool. Cover and keep in refrigerator overnight.
Mix in a large bowl with a fork the flour and sugar. In saucepan, mix oleo, water, oil and cocoa. Bring to a boil and pour over dry mixture. Mix eggs, buttermilk, soda and vanilla. Pour over batter and mix thoroughly with a spoon. Pour into a 12 x 18-inch greased pan. Bake 20 minutes at 400°.
Preheat oven to 325°. Mix all ingredients together thoroughly in a bowl. Drop mixture by teaspoons onto a nonstick baking sheet and press each with a fork. Bake for about 10 minutes. Cool before removing from baking sheet.
Measure water and salt into 2-quart saucepan. Place cauliflower in pan with peas on top. Cook as directed on package. Stir in butter. Makes 6 to 8 servings.
Cook bacon in large skillet over medium heat until crisp. Remove, crumble and drain on paper towel. Reserve 2 tablespoons bacon drippings in skillet. Add zucchini, corn and onions; cook and stir until tender and zucchini is still crisp (7 to 10 minutes); time varies. Season with pepper; place in serving bowl. Sprinkle vegetables with cheese and crumbled bacon. Makes 5 (1/2-cup) servings.
Prepare eggs and milk as for French toast (but do not put sugar in). Dip bread slices in mixture and brown. When bread is all browned, use rest of milk and egg mixture and add grated Cheddar cheese to make a thick sauce, then serve it with sliced dill pickles over it. This makes a good breakfast.
Cook syrup, sugar and cream to soft ball stage. Remove from heat. Beat until it begins to thicken and change color. Add vanilla and fruit and all of the chopped nuts. Pack in a greased loaf pan. Let stand 24 hours. Cut into pieces.
Cook macaroni and drain. Soften cream cheese and blend with soup. Stir in tuna, mustard, milk and macaroni. Pour into a 1 1/2-quart dish and sprinkle crumbs on top. Bake at 375° for 20 minutes or until bubbly.
Preheat oven to 325°. Cook broccoli until thawed; drain and put into 9 x 13 casserole dish. While broccoli is warm, add cheese and 1/2 stick of oleo. Combine cracker crumbs and 1/2 stick of melted oleo and sprinkle on top of mixture. Bake 25 minutes.
Dissolve one package Jell-O in one cup hot water and fold in one half of fruit. Pour into "snack-and-store" or "cold-cut-keeper" and let congeal in refrigerator. Spread with sour cream and nuts. Dissolve other package Jell-O in one cup hot water. Fold in remaining fruit and spoon over the congealed salad. Chill until firm.
Stir all ingredients together in a large bowl; cover and refrigerate for 1 hour before serving.
Cut off top of bread. Scoop out the center and break bread into small pieces for dipping. Mix other ingredients together for dip. Chill. Pour the dip into the bread loaf just before serving.
Melt 1 square chocolate in small microwavable bowl on High for 1 to 2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted. Cut 3 squares chocolate into large chunks; set aside.
Line baking dish with pastry. Fill crust with sliced green tomatoes. Mix sugar, vinegar, cinnamon, ginger, margarine and a little water. Pour mixture over tomatoes. Cover with pastry crust. Bake at 375° until golden brown.
Sort and wash cranberries; grind with food chopper, using fine knife. Slice and remove seeds from orange, lemon and lime. Put through food chopper; mix with sugar and cranberries. Chill several hours before serving. Makes 1 quart.
Cream butter and sugar until blended. Add egg and mix together. Add flavoring and mix. Add 1/3 of the flour and all of the salt. Mix. Add another 1/3 of flour and mix. Then add the last of the flour and mix. Bake at 400° for 8 to 10 minutes.
Cream butter and sugar. Add bananas, eggs and dry ingredients sifted together. Mix just enough to moisten flour; then pour into well-buttered loaf pan. Bake at 300° for 1 to 1 1/4 hours or until tester comes out clean. Cool before slicing.
Mix shortening, sugar and eggs. Stir together dry ingredients and blend in. Beat until smooth. Pour into greased and floured 9 x 9 pan. Bake at 325° for 45 to 50 minutes. Cut into squares. Serve hot with whipped cream or applesauce.
Debone the chicken and mix with onion, bell pepper, Ro-Tel, soup, salt and pepper. Set aside. In casserole dish, line bottom and sides with Doritos. Pour chicken mixture in the middle and spread evenly. Sprinkle cheese on top. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Cook macaroni according to package directions; drain. Spray skillet with a non-stick coating. Add ground beef, green pepper and onion. Saute until tender. Add remaining ingredients including macaroni. Pour into a casserole dish that has been sprayed with non-stick coating. Bake, covered, for 35 to 40 minutes. Makes 7 servings.
Cream together shortening and sugar until fluffy. Beat in 4 eggs, one at a time. Sift flour, soda and salt. Stir into creamed mixture, alternately with buttermilk and vanilla. Pour 1/4 of batter into 2 greased and floured (9-inch) pans. Stir nuts, raisins and spices into remaining batter; pour into 2 more prepared pans. Bake 30 to 35 minutes at 350°. When cake is done, put layers together with Japanese Fruit Cake Filling, alternating light and dark layers.
Beat eggs slightly, then beat in sugar and flour. Add melted butter, milk, vanilla and spices. Pour into pie crust and bake at 450 degrees for 10 minutes. Reduce heat to 300 degrees and bake till filling is firm.
Combine butter or oleo, sugars, vanilla and pudding mix. Beat until smooth. Add eggs and mix well. Combine baking soda and flour and add to butter mixture. Stir in chips and nuts. Drop by tablespoon on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix all ingredients. Place in a casserole; cover with bread crumbs and bake in a 350° oven for 30 to 40 minutes.
Grind vegetables. Pour boiling water over ground vegetables. Let stand 20 minutes. Drain. Heat vinegar, sugar and salt. Pour over vegetable mixture. Simmer 20 minutes. Place in jars and seal. Makes about 6 pints.
Mix dry ingredients together. Beat eggs and sugar together for 5 minutes. Stir in pumpkin and lemon juice. Fold in dry ingredients. Grease and flour jelly roll pan. Pour batter in pan; sprinkle with chopped nuts. Bake at 375° for 15 minutes. Cool slightly. Sprinkle 10x sugar over towel; turn out cake on it. Roll cake in towel from long side.
Prepare macaroni and cheese as directed. Stir in soup and milk. Gently stir in tuna or salmon and peas. Heat to serving temperature.
You will need wax paper (3 x 6-inch), stapler or tape, saucepan and potholder, rubber spatula and plastic wrap.
Cook hamburger, broccoli and macaroni separately. Mix together in baking dish. Pour sauce over. Cover with cheese. Bake at 375° for 25 to 30 minutes.
Dissolve yeast in 1/2 cup hot water (with salt and sugar) in a medium sized glass bowl. Cover and set aside in warm dark place for about 10 minutes.
Mix crumbs, melted margarine, 1 c. sugar, nuts and orange juice; Mix well. Shape into balls. Mix soft margarine and rest of sugar with enough milk to make it easy to spread. Roll balls in sugar mix, then coconut. Store in air tight container. Better after they have set for 3 or 4 days.
Cut shrimp into 3 to 4 pieces. Mix with onion, bell pepper and celery. Stir in remaining ingredients except oil and mix well. Cover bowl and refrigerate for 1 to 2 hours.
Fill 6 glasses 2/3 full of pineapple juice; add club soda and ice cubes. Garnish and serve.
Bake chicken in oven according to directions on Shake 'n Bake package. Remove chicken from bones in small pieces. Cook broccoli in boiling water until color changes. Drain and rinse with cold water. Line bottom of baking pan with layers of broccoli, chicken, cream of chicken soup (straight from can) and bread crumbs. Bake at 425° for 20 minutes.
Mix drained vegetables, soup, chicken and 1 cup of chicken stock reserved from cooking chicken. Pour mixture into deep dish pie crust. Invert remaining pie crust over this and remove pie pan. Place pie on cookie sheet and bake at 350° for 25 minutes, or until golden brown.
Pour hot water over jello and stir well. Add pineapple, cherries and nuts. Pour in Coke and stir well. Chill overnight. Especially good with beef.
Wash clams and steam in a 12-quart heavy stockpot. Reserve the broth. Remove the clams from their shells and chop coarsely. Cover both items and set aside. In the same pot, saute the garlic in the butter for about 3 minutes. Add onion, celery, pepper, bay leaf and thyme. Saute until onions are clear. Add the flour to make a roux, stirring constantly. Cook over low heat 5 minutes. Slowly add the clam nectar, stirring constantly to avoid lumps. Simmer for 10 minutes (soup will be thick, be careful that it does not burn). Add potato and cook until tender. Add cream and clams and bring back to boil. Serves 10.
Cook fish for 10 minutes in water; drain. Combine fish with potatoes and egg (if too soft, add potato flakes). Roll in bread crumbs and fry.
Combine granulated and brown sugars and salt in a bowl. Stir in beaten eggs and milk, mixing well. Add oats, coconut and vanilla. Pour into pie shell. Bake at 350° for 35 to 40 minutes.
Cream butter or margarine and blend in sugar, then vanilla. Add flour gradually, stirring until smooth after each addition. Stir in chopped nuts. Dip fingers in flour, then shape small pieces of dough into crescents (about 1 1/2 to 2-inches). Place on ungreased cookie sheet and bake in moderate oven for 15 to 20 minutes. When still warm, sprinkle with confectioners sugar. Makes 5 dozen.
Combine ingredients in a large bowl and mix thoroughly. Spread onto French bread that has been cut in half crosswise. Put the halves onto a broiler pan and broil until cheese is melted and top is a light golden brown. Cut into slices and serve warm.
Cook over medium heat the flour, sugar, milk and butter until thick. Add vanilla. Place in baked pie shells. Add strawberries. Cover with Cool Whip. Makes 2 pies.
Mix together. Put in greased 11 x 13-inch pan. Cook at 325° for 40 to 45 minutes.
Preheat oven to 350°. Combine all ingredients. In 13 x 9-inch baking pan, shape into loaf. Bake, uncovered, 1 hour or until done. Let stand 10 minutes before serving. Makes about 8 servings.
Mix oats and water; set aside. Cream sugar, shortening and eggs. Mix all ingredients. Bake in a greased and floured pan at 350° for approximately 45 minutes.
Mix well and press into a 9 x 13-inch pan and bake at 325° for 25 minutes. Cool.
Prick bottom dough all over with fork and bake in 425° (preheated) oven for 10 minutes. Combine the eggs, milk, salt, nutmeg and pepper in a bowl and beat to mix thoroughly. Mix in cooked spinach and the onion butter mixture. Sprinkle the cheese over the partially baked pie shell. Ladle the spinach custard mixture over the cheese. Bake at 375° for 35 to 40 minutes or until knife inserted in the center comes out clean.
Fry beef and sausage together; drain well. Add garlic powder and cheese. After all cheese has melted, leave on low heat. Spread on rye bread and place on cookie sheet to freeze. After frozen, can be placed in 1 container. Take out as many as needed and bake in a 350° oven for 8 to 10 minutes.
Boil sugar, Karo syrup and water until thread spins. Add peanuts and stir constantly, cooking until it turns brownish gold. Take from heat. Add butter, salt and baking soda; mix. Pour immediately onto buttered cookie sheet to cool.
Mix together the bread, Longhorn cheese and melted butter. Pour half of the mixture in a casserole dish. Layer broccoli or asparagus and cubed chicken. Pour soup mixture over chicken and top with remaining bread crumb mixture. Bake at 350° for 1/2 hour.
In large saucepan, combine dates, apples, raisins and water. Bring to boil and reduce heat and simmer 3 minutes. Remove from heat and cool.
Heat oven to 375°. Mix shortening, margarine, sugar, eggs and flavorings. (The addition of a few drops of food coloring could be added at this point, if desired.) Add flour and salt. Roll dough (about a teaspoonful at a time) into small balls (1 to 1 1/2-inches in diameter) by hand. Place on ungreased baking sheets. Bake 5 to 6 minutes or until bottoms are just barely brown. Don't overbake. Makes about 6 dozen cookies.
Combine muffin mix and dressing mix. Stir in eggs, butter and sour cream until moistened. Add everything else except cheese, stirring until combined. Pour into a 9-inch dish. Sprinkle with cheese. Bake at 350° for 50 to 60 minutes.
Mix all ingredients. Place in tightly covered 3-quart casserole. Bake in 350° oven until tender, 1 to 1 1/2 hours.
Combine sugar and flour. Add beaten eggs, melted butter, buttermilk and flavoring. Pour into unbaked pie crust. Bake at 350° for 35 minutes.
Preheat oven to 350°. Wash and scrub sweet potatoes; pierce them with a small knife or fork.
Melt butter over low heat with the water. Remove from heat and stir in cocoa. Beat in sugar, one cup at a time, and add vanilla. Beat to consistency (add a little water if too thick).
Boil chicken and de-bone. Cook spaghetti as per package directions. In medium saucepan, saute pepper, onion and celery in butter. Add soup, Ro-Tel tomatoes, mushrooms, salt, garlic powder, bouillon cubes and water. Stir. In large bowl, mix spaghetti, soup mixture and cheeses. Place all in greased 9 x 13 x 2-inch pan. Bake 45 minutes at 350°.