HumbleIntelligence/food-ner-1-Million huggingface dataset:
In measuring sugar, pack solidly in cup. Combine sugar, butter and eggs well beaten. Add flour, soda, cream of tartar and salt which have been mixed and sifted together, then vanilla. Roll this and shape with small cutter. Bake at 350°.
Dissolve jello in boiling water. Add lemon juice and cool. Cream together cheese, sugar and vanilla. Add jello mixture and mix well. Fold whipped Milnot into this mixture.
Salt and pepper chicken. Place in iron skillet. Combine Coke and ketchup and pour over chicken. Cook on top of stove until chicken is done and Coke and ketchup becomes thick. Remove chicken. Add pork and beans to sauce; simmer about 15 minutes. Serve with chicken.
Combine ingredients. Put in pie crust shell (Pillsbury preformed sheets are excellent for the top; deep dish shell for bottom). Prepare crust top with design of choice (we make leaves with trimmings), being sure to cut out a center hole and other cuts for steam release. Baste the entire shell top with egg yolk. Bake at 350° for 1 hour (plus 15 minutes, depending upon oven temperature). Rebaste after 45 minutes. Serve cool. Yields 12 average servings.
Mix ingredients together and stuff into pasta shells. Put in greased 9 x 13-inch pan.
Wash okra well. Trim caps. Slice into 1/2 inch pieces. Soak 15 minutes in salted ice water. Drain. While oil is heating to 350°, roll okra in cornmeal seasoned with salt and pepper. Dredge only a few pieces at a time, making sure to coat each piece well. Drop small batch at a time into hot oil. Fry until okra floats on surface and is crispy golden brown. Remove from oil with slotted spoon. Drain on paper towels or absorbent brown paper. To keep okra warm while frying batches, place in single layer on baking sheets lined with paper towels. Place baking sheets in warm oven.
Melt butter; saute vegetables until tender. Add tomatoes and tomato sauce. Add seasonings and simmer slowly for 1/2 hour. Add beans and salt to taste; continue to simmer for another 1/2 hour. Serve hot. May be topped with grated cheese, if desired. Serves 6 hearty appetites.
In a large bowl, combine first seven ingredients. Mix well. Spread into an ungreased 11 x 7 x 1 1/2-inch baking dish. Toss bread crumbs with butter; sprinkle over casserole. Bake at 350 degrees for 45 minutes to 1 hour 15 minutes or until bread crumbs are golden brown and mixture is bubbly. Sprinkle French fried onions over casserole. Bake five minutes longer or until onions are golden.
Brown hamburger meat. Drain fat. Let cool. Add remaining ingredients. You can prepare this salad a couple of hours ahead of time. Add chips and dressing just before serving.
Combine all ingredients (except dates) into a large mixing bowl. Beat 3 to 4 minutes with electric mixer at medium speed. Stir in dates. Drop by large teaspoonfuls on greased cookie sheet. Press a half pecan in center of each cookie. Bake 10 to 12 minutes at 325° or 350°, depends on oven. Yields 6 dozen medium cookies.
Combine first 3 ingredients in a saucepan; cook over low heat until morsels and butter melt, stirring occasionally. Remove from heat and stir until smooth. Pour chocolate mixture over cereal, stirring to coat evenly. Spread cereal mixture onto a wax paper lined 15 x 10 x 1-inch jellyroll pan; let cool one hour. Sprinkle mixture with powdered sugar; stir to coat evenly. Yield: 8 cups.
Cream shortening and sugar. Add eggs and beat well. Sift dry ingredients together; add to creamed mixture, alternately with bananas, blending well after each addition. Stir in nuts. Pour into well-greased 9 1/2 x 5 x 3-inch loaf pan. Bake in a 350° oven for 40 to 45 minutes.
Cook noodles until completely done. Drain; combine noodles, tuna, mayonnaise, vegetables and salt. Blend soup and milk by heating. Add cheese and heat until cheese melts. Add noodle mixture. Turn into a large baking dish. Bake at 300° about 30 minutes or until brown on top.
Okay, you find clean, white snow. You scoop it into a big pan. Pour in a little milk, enough to pack the snow but not enough to melt the snow. Add some vanilla. You know how you like it! Throw in an egg or two. How big is your pot? You may need three. Stir it all up. Call the kids and enjoy.
Slice onions very thin. Saute in butter until light brown. Heat stock (if using bouillon, add an equal amount of water). Add to onions and simmer for 20 minutes. Add salt. Place toast slice in individual serving dishes. Add soup and sprinkle with the grated Parmesan cheese. Serve immediately. Yields 4 servings.
Drain fruit, reserving liquid; set aside. Dissolve gelatin in boiling water; stir in reserved fruit liquid and chill until the consistency of unbeaten egg white. Fold in next 3 ingredients. Pour into a lightly oiled 5-cup mold. Chill until firm. Unmold on lettuce leaves. Yields 8 servings.
Dissolve Jell-O in boiling water. Add crushed pineapple, bananas and strawberries. Set in refrigerator until set.
Mix sugar, whole eggs and oil well. Sift dry ingredients into egg mixture. Add nuts and carrots. Bake in a 350° oven for about 45 minutes or until done. Makes 3 loaves.
In mixer beat eggs until frothy. Beat in sugar until thick and lemon colored. Beat in oil and vanilla.
Boil chicken. Skin chicken and cut up. Let Broccoli unthaw and cut up. Mix chicken and broccoli together.
Mix Jell-O according to directions on box. Refrigerate until it is set enough to add fruit and marshmallows without them sinking to bottom of pan. While Jell-O is setting, prepare rest of mixture. Cream sugar and margarine. Mix with pretzels. Pat lightly into buttered 9 x 13-inch pan. Bake 10 minutes at 350°. Cream package of cream cheese with scant cup of granulated sugar. Fold in small carton of confectioners sugar. Spread cream cheese mixture over cooled crust. If Jell-O is set enough by now to add fruit and marshmallows, do so and spread all the mixture over the top of cheese mixture. Refrigerate overnight or until firm.
Slice strawberries. Sprinkle with 1 cup sugar and let stand 1 hour. Heat oven to 450°. Grease layer pans and flour. Mix flour and 2 tablespoons sugar, baking powder and salt in bowl. Cut in shortening until mixture looks like meal. Stir in milk and blend well. Pour into pans and bake for 15 to 20 minutes. Split layers while warm. Spread with strawberries and stack layers. Top with berries and whipped cream. Serves 8.
Cook spaghetti as directed in boiling water. Meanwhile, saute in margarine the ham, chives and mushrooms, stirring often. Drain cooked spaghetti and add ham, chives, mushrooms, whipping cream and Parmesan cheese. Mix well. Cook on low heat for 10 more minutes and serve with salad. Makes 6 servings.
Melt cheese. Combine with sausage. Drain tomatoes and break up. Mix with cheese and sausage.
Combine all ingredients in crock-pot. Stir well. Cover and cook on low 8 to 10 hours or on high 3 to 4 hours or until chicken is done. Serve over noodles or rice.
Drain all fruit well in collander. Mix all ingredients and chill for 12 hours in refrigerator.
Combine broth, Ro-Tel tomatoes and soups. Mix well. Layer chicken and tortillas in a 9 x 13-inch pan. Add soup mixture, then onion and cheese. Bake at 325° for 1 hour. Makes 4 to 6 servings.
Cut tops from 4 large green peppers and remove seeds. Place peppers in a large pan of boiling, salted water and boil, covered, for 10 to 15 minutes, turning once (just until cooked, but not too soft to handle for filling). Combine ham and rice and fill pepper shells. Place in baking dish and bake at 350° for 30 minutes. Serve plain or topped with white sauce.
Put chicken in 9 x 13-inch baking pan. Pour mushroom soup over chicken. Sprinkle on Mozzarella cheese. Bake at 375° for 1 hour. The last 15 minutes sprinkle on croutons.
Mix together flour, sugar and margarine (soften margarine in microwave). Press in greased 11 x 14-inch pan. Bake for 20 minutes at 350°.
Grease 9 x 13-inch pan. Spread flat one can of crescent rolls. Mix cheese, sugar, egg yolk and vanilla. Spread mixture on bottom crust. Spread the second can of crescent rolls on top of cheese mixture. Brush egg white on top and sprinkle with 1/2 cup brown sugar and 1 teaspoon cinnamon mixture on top. Bake at 350° for 30 minutes.
Combine buttermilk and soda in a 5-quart saucepan, stirring until soda is dissolved; add sugar, butter, corn syrup and salt. Bring mixture to a boil; cook, stirring constantly, until mixture reaches soft ball stage. Remove from heat and let stand until lukewarm. Add vanilla and pecans to candy; beat until mixture begins to thicken and loses its gloss. Drop by tablespoonfuls onto a lightly buttered baking sheet or waxed paper; let stand until firm. Store in airtight container. Yield: About 18 pralines.
Combine all ingredients and simmer for 30 minutes. Serve with biscuits, bread or crackers. This is easy and very good.
Bring stock to boil in small saucepan. Mix couscous. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Turn into medium bowl. Cool to room temperature.
Cream sugar and shortening; add eggs and mix well. Add molasses and water to which baking soda has been added. Sift dry ingredients and add to mixture; mix well. Pour batter into two large cookie sheets. Bake for 15 minutes at 375°. Frost with a powdered sugar icing while warm. Cut into desired sizes.
Add whole milk if necessary to fill freezer 3/4 full. Add all ingredients and freeze according to directions on ice cream maker. Makes 6 quarts.
Chop cabbage up in food processor, very finely. Sprinkle sugar and salt over cabbage. Leave for 1 minute.
Chill thinly sliced cucumbers. Toss lightly with remaining ingredients. Quickens appetite. No calories to count.
Bring tomatoes to boil, add Jell-O and stir until dissolved. Add cold water and a dash of Tabasco. Congeal in refrigerator.
Mix cottage cheese, sour cream and sugar. Add pineapple chunks and fruit cocktail; add marshmallows and pecans. Mix well with Cool Whip. Refrigerate for several hours or overnight.
In a large salad bowl, combine broccoli, cauliflower, bacon, onion, tomatoes and eggs. Set aside.
Put 1/2 cookie crumbs into 9 x 13-inch pan and press. Mix cream cheese, margarine and sugar, then add Cool Whip. Blend well and set aside. Mix pudding, milk and vanilla. Combine with cream cheese mixture and mix well. Pour mixture over crumbs and top with remaining crumbs. Chill in freezer.
Salt and pepper inside dressed poultry, then boil in enough water to cover and cook until tender. Take chicken from broth here and let cool and remove bones and then put meat back into broth. Be sure to have at least 3 cups of water remaining after poultry has cooked. If less than this remains, add enough hot water to make up the difference. Add 1/4 cup butter.
Pour over top of batter a mixture of brown sugar, white sugar and salt; over all pour boiling water. If chocolate sauce is desired, add 1 tablespoon cocoa to sugar topping. Bake at 350°.
Stir-fry cabbage, carrots and onion in margarine until crisp-tender. Add remaining ingredients; stir over low heat until process cheese spread is melted. Serve over chow mein noodles or rice, if desired. Makes 6 servings.
Mix water, potatoes, yeast, sugar and salt; let set for 20 minutes. Add egg, oil and flour, mixing well. Let rise until double. Work again; roll out and cut. Let rise until double again. Cook in hot oil.
Mix all ingredients together. Chill. Makes 1 1/2 gallons. A very pretty, delicious and refreshing punch.
Line a pan (8 x 8-inch) with pie pastry. Spread with raspberry or strawberry jam. Mix the ingredients and spread over all. Bake at 375° until brown, approximately 20 to 30 minutes.
Preheat oven to 400°. In skillet, melt butter. Add onion, bell pepper and carrots. Stir and cook for 5 minutes. Mix in ketchup, pineapple juice, vinegar, sugar, soy sauce, garlic powder, salt, pepper and ginger. Stir constantly until mixture boils. Add pineapple chunks. Place chicken in a 13 x 9 x 2-inch baking dish. Pour sweet and sour sauce over chicken. Bake covered for 45 minutes. Remove cover and bake 30 minutes longer or until done.
Put rice into bottom of baking dish. Place chicken on top of rice. Add remaining ingredients. Cover lightly. Bake for 2 hours at 350°.
Combine all ingredients in a casserole or bean pot. (The bacon can be partially fried if you prefer.) Bake at 350°. Cover for first 30 minutes of baking time and uncover for last 30 minutes.
Heat oven to 375°. Grease a 15 x 10 x 1-inch jelly roll pan. Line top and sides with wax paper. Grease wax paper. Beat eggs and sugar until fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan and spread evenly. Sprinkle with nuts. Bake for 13 to 15 minutes. Invert onto towel dusted with powdered sugar. Peel off waxed paper. Roll up cake in towel together from short side. Place seam side down on wire rack. Cool completely. Unroll. Spread with filling. Reroll and refrigerate until ready to serve.
Mix sugar, oleo, eggs and soda/buttermilk. Add flour and spices. Mix, saving 1/4 cup flour to mix with fruit and nuts. Add fruit, nuts and cooking sherry to flour mixture. With a teaspoon, drop on a cookie sheet in small balls. Bake 15 minutes at 300°. Keeps well in refrigerator. You don't have to bake all at one time.
In a mixing bowl, stir together undrained pineapple and dry lemon pudding mix. In another bowl, prepare Dream Whip according to package instructions. Gently fold Dream Whip into pineapple - pudding mixture. Turn into graham cracker crust. Chill several hours. Best if chilled overnight.
Combine sugar, flour and nuts. Pour melted butter until blended. Add vanilla and eggs. Mix well. Pour into greased 11 1/2 x 7-inch pan. Bake at 275° for 1 hour. Cool and cut. Roll in confectioners sugar.
In electric blender, combine all ingredients and blend until creamy with semi-cooled pan juice. Drizzle over chicken, cover and bake in preheated 350° oven for 30 to 45 minutes.
Dissolve jello in 2 cups boiling water. Heat pineapple and sugar until sugar is dissolved and add to jello. Refrigerate to chill until syrupy. Then add cottage cheese, Cool Whip and pecans pieces; refrigerate until firm. This is a double batch.
Combine sugar, corn syrup, peanuts, and salt in a deep 3-quart casserole; mix well. Microwave at HIGH for 8 1/2 minutes or until light brown. Add butter and vanilla, mixing well. Microwave for 1 minute or until mixture reaches hard crack stage (300 degrees). Stir in soda; pour onto a buttered cookie sheet, spreading thinly. Let cool. Break into pieces. Yield: about 1 pound.
Melt chocolate; cool. Combine margarine, sugar, bananas, egg, milk, bran and nuts and beat until smooth. Add dry ingredients. Bake at 350° for 25 minutes. May frost with creamy chocolate icing. Cut into 2 x 1 1/2-inch bars.
Pound flour, which has been seasoned with salt and pepper, into cube or round steak. Brown on both sides in small amount of oil. To make gravy, add water to meat and allow to simmer until meat is done. Thicken water gravy with milk and flour paste.
Heat oven to 350°. Mix flour, baking soda, baking powder, cinnamon and salt in a bowl. In another large bowl, beat butter until smooth and creamy. Gradually beat in sugars and combine well. Add eggs, 1 at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup of dough onto ungreased baking sheets, spacing 3-inches apart. Bake 15 to 20 minutes, rotating sheet halfway through. Remove cookies to rack to cool.
Melt chocolate and margarine together. In another bowl, combine ingredients and stir with a fork until blended. Line muffin tins with foil papers. Put 1 tablespoon of batter in each foil cup. Place 1/2 of fun sized Snickers (or your favorite) and cover with 1 additional tablespoon of batter. Bake at 325° for 25 to 30 minutes.
Combine all ingredients, except 2 tablespoons Parmesan cheese; mix well. Coat baking pan with Pam. Using 2 spoons, drop on pan. Sprinkle on 2 tablespoons Parmesan cheese. Bake at 400° for 15 minutes.
Heat oil in a 2 to 3-quart saucepan over medium heat. Add onions and green pepper and, stirring often, cook 5 to 6 minutes until onions are clear. Stir in tomatoes, cumin, oregano, garlic, salt and sugar. Bring to a boil; reduce heat to medium low and simmer uncovered about 15 minutes to blend flavors. Stir in beans; simmer 15 minutes longer until beans are hot and chili has thickened slightly. Stir in black pepper. Ladle into bowls and sprinkle with cheese and cilantro. Serve with sour cream, if desired. Makes 4 servings.
Combine all ingredients. Mix slowly with rotary beater until just blended. Pour into crust and chill. Garnish with whipped topping.
Preheat oven to 350°. Prepare cake mix as package directs. Pour batter into well-greased and floured Bundt pan. In small mixer bowl, beat cream cheese, margarine and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla. Pour evenly over cake batter. Bake 50 to 55 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool thoroughly. Glaze or garnish as desired. Store covered in refrigerator.
Heat oven to 350°. Grease bottom only of rectangular pan (13 x 9 x 2-inch). Measure 2 tablespoons chocolate flavor syrup; reserve. Mix brownie mix, remaining syrup, water and egg with spoon just until mix is moistened. Spread in pan. Bake for 27 to 30 minutes (do not overbake).
Beat eggs; add sugar, shortening, mashed bananas and flour. Mix well, then add nuts. Set oven at 350° and bake for 60 to 70 minutes in loaf pan (greased and floured).
Cream butter; add cheese, then salt, pepper and flour. Roll into tiny balls. Press half pecan on each ball to flatten. Place on cookie sheet and bake 15 minutes in a 350° oven. Makes 40 to 45 cookies; 50 calories for 4 cookies.
Mix egg, sugar and flour. Add 1 cup of boiling water. Cook until it thickens. Add lemon juice. Pour over chopped apples and pecans. The salad dressing will keep for about two weeks in the refrigerator.
Cream oleo and sugar. Add unbeaten eggs, nuts and bananas. Add sifted flour and soda. Grease 9 x 5-inch loaf pan. Bake at 350° for 1 hour.
Place chicken in greased baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken. Top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil and bake at 325° for about 1 1/2 hours or until fork can be inserted easily. Sprinkle with parsley. Serves 4.
Separate roll dough into 4 rectangles. Seal seams well. Place 1/2 apple in center and seal dough completely. Place in lightly greased 9-inch square baking dish. Drizzle with melted butter. Sprinkle sugar and cinnamon over apples. Pour orange juice into dish. Cover with foil. Bake at 400° for 45 minutes. Serve hot with whipped cream or ice cream.
Mix jelly and chili sauce together. Set aside. Soak bread in milk. Mix ground beef, salt, pepper, garlic salt and bread together. Shape in small balls and place in mixture of jelly and chili sauce. Bake in 375 degree oven for 1 hour.
Mix together jellos and boiling water until dissolved. Add remaining ingredients. Mix well and chill until set.
Cream together with mixer: shortening, sugar, vanilla and almond. Add 1 egg and milk. Mix in flour with hands. Divide in half. Let stay in refrigerator for at least 2 hours. Spray Pam in pan. Bake at 375° for 8 minutes. Do not brown.
Mix all ingredients together. Pour into an unbaked pie shell. Place top crust and flute the edges. Cut vent hole in top crust. Brush top crust with egg and sprinkle with sugar. Bake at 425° for 10 minutes. Reduce heat to 350° and bake for 40 minutes.
Combine and chill. One tablespoon contains 10 calories. Use as a dip for crackers or vegetables.
Mix together and roll into balls. Bake at 350° for 10 minutes. These can be frozen unbaked.
Mix Jell-O by directions on box. Crush cranberry sauce with fork and add Jell-O. Add other ingredients and let congeal.
Cream butter and margarine. Add sugar and beat well. Add egg yolks, one at a time, beating well after each addition. Sift together the flour and baking soda. Add to creamed mixture, alternately with buttermilk. Add vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Bake in 3 (9-inch) cake pans at 350° for 25 to 30 minutes. Cool. Fill with your favorite filling or frosting.
Brown ground beef and drain. Add seasoning, beans, tomatoes. Bring to a boil and then simmer for about 20 minutes. You can top with chopped onions and grated cheese.
Thoroughly blend powdered sugar, Jif, butter, vanilla and salt. Shape into 1/2-inch balls. Place chocolate pieces and paraffin in top of double boiler. Heat over boiling water until chocolate and paraffin are melted. Insert toothpick into candy ball; dip 1/2 of the ball into melted chocolate mixture. Place on waxed paper until set. Smooth over toothpick holes.
Trim off all fat from one round steak. Cut meat into thin strips and place in oblong pan. Combine the next 7 ingredients in a saucepan. Bring mixture to boil and simmer 10 minutes. Cool, pour liquid over meat through strainer. Let sit in refrigerator at least 8 hours. Remove marinated pieces and lay across a broiling pan. Put strips into cold oven and set the temperature at 125°. Dry meat in oven 10 to 12 hours. Store in a covered container.
Trim off fat. Semi-freeze meat and slice with grain, approximately 2 inches long and 1/2 inch thick.
Mix all ingredients together except last 2. Grease 9 x 13-inch glass pan. Pour in mixture; spread evenly. Mix together 1/2 cup sugar and 1 teaspoon cinnamon; sprinkle over mixture. Bake at 350° for 35 minutes. Serve with whipped cream or Cool Whip.
Mix cookie mix according to directions, omitting water. Press into pizza pan. Bake at 350° until golden. Combine cream cheese and 1 cup sugar in bowl; mix with mixer until well blended. Spread over warm crust. Cut up fruit; arrange decoratively on crust. Pour on glaze.
Grease 9 x 13-inch pan. In large frying pan, combine cereal, oats and sesame seed. Toast over medium heat for a few minutes until crisp, stirring constantly.
Salt and pepper tenderloin and brown in hot fat in skillet. After it is good and brown on all sides, add 1/2-inch of water in your skillet. Place lid on and turn fire down low. Cook for about 1 hour, adding water if necessary.
Mix first 6 ingredients together. Pour into greased 9 x 13-inch pan. Mix sugar and nuts. Sprinkle over top of batter. Bake at 375° for 35 to 45 minutes. Remove from oven and spread with topping.
Dissolve jello in hot water until syrupy. Fold in fruits and juices. Refrigerate until thickened. Fold in topping, making a marbled effect.
Heat oven to 350°. Divide apple slices between 2 custard cups. Sprinkle water over apple slices. Mix flour, sugar, butter and cinnamon with a fork until crumbly. Sprinkle over apples. Bake, uncovered, until topping is lightly golden brown and apples are tender, approximately 25 to 30 minutes. Makes 2 servings.
Mix all ingredients together except cheese and soup. Pour into a large casserole. On top of mixture spread soup and top with grated cheese. Bake at 325° for 45 minutes.
In a large heavy pan, brown ground beef in oil with onion, garlic and parsley. Add tomato paste, 2 cups water, salt and pepper and simmer for 1 hour.
Combine butter and Crisco; cream well. Add sugar, cream well. Beat eggs separately then add to butter mixture. Sift flour with baking powder and salt. Add to mixture alternately with milk. Add flavorings. Bake in preheated oven at 325° for 1 1/2 hours. Use tube pan.
Fry the onion in the oil over medium heat for 5 minutes. Add the spices; simmer for 3 minutes. Add green chiles, stewed tomatoes and chicken broth. Bring to a boil. Thicken the sauce with the flour, then simmer for 20 more minutes.
In mixing bowl, cream butter and sugar. Beat in egg, cream and vanilla. Stir in flour, baking powder and salt until well mixed. If desired, chill dough for about an hour. Preheat oven to 400°. Roll out dough, 1/3 at a time, onto floured surface to 1/8 inch thick. Cut into shapes. Place 1 inch apart on ungreased baking sheets. If desired, sprinkle with sugar. Bake 5 to 8 minutes or until golden brown.
Make pudding according to package. Fold in Cool Whip. Mix in vanilla wafers. Save some to sprinkle on top. Chill.