HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all-bran and boiling water. Let stand. Cream Crisco, sugar, eggs and buttermilk. Add bran mixture. Add flour, Kellogg's Bran, salt and soda. Bake in greased muffin pans at 400° for 20 minutes.
Shape meatball mixture into balls. Brown in a skillet, then drain off grease. Place in crock-pot.
In a large 10-inch glass pie plate, melt margarine; set aside. In a large mixing bowl, beat eggs, one at a time, with a fork. Add sugar; stir well. Add flour; stir well. Add flavoring and stir. Add milk; mix and pour into pie plate. Bake at 350° for 30 minutes; turn down to 300° and bake 30 more minutes. Cool at least 2 hours before cutting.
Mix all ingredients together. Place in jello mold. Chill. Serve with crackers.
Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt, yeast, cinnamon, and lemon peel; blend well. In small saucepan, heat water, milk and butter until very warm (120° to 130°). Add warm liquid and egg to flour mixture. Blend at low speed with electric mixer until moistened; beat 3 minutes at medium speed. By hand stir in 3 to 4 cups flour until dough pulls cleanly away from sides of bowl. Stir 1 cup raisins into dough. On floured surface, knead in 1 to 2 cups flour until dough is smooth and elastic with blisters under the surface, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 hour.
Mix juice and flour. Add sugar; mix and add pineapple and cheese. Pour into a casserole dish. Crush crackers and mix with melted margarine. Pour over casserole. Bake at 350° for 20 to 25 minutes.
Mix well the eggs, sugar, oil, zucchini and vanilla. Add dry ingredients; mix well. Fold in 1 cup coarsely chopped nuts. Bake in 2 (9 x 5 x 3-inch) loaf pans at 350° for 1 hour. Keeps well and very good.
Brown turkey with onions and add to a large kettle with the other vegetables and juice. Cook until the vegetables are tender. Water or chicken broth may be added if too thick. Freezes well. I use zucchini, carrots, potatoes, green beans, onion, peas and celery.
Squeeze moisture from vegetable. Combine all ingredients except vegetable. Beat until smooth. Fold in chopped vegetable. Pour into greased 13 x 9-inch casserole dish. Bake in preheated 350° oven for 1 hour.
Chop onion and garlic (fine), browning in shortening. Add chili powder and bay leaves. Add meat. Add puree, mashed tomatoes and water, then cook slowly for 1/2 hour, or until meat is done. Thicken with 1/2 cup flour or enough to thicken it. Salt to taste.
Combine all ingredients down to cloves on low speed of mixer, then on high until well blended. Stir in nuts and raisins. Bake at 350° for 40 minutes or until done.
Combine all ingredients. Serve with fresh vegetables...cucumbers, carrots, celery etc or with chips as a dip.
Mix first four ingredients together. Bring to a boil. Let cool. Mix altogether. Spread into 2 loaf pans, greased. Bake slowly at 275° for 2 hours.
Mix all ingredients and roll into small balls. Press top with fork that has been dipped in flour to prevent sticking. Bake in 350° oven until lightly browned on top, 10 to 12 minutes. Cool.
Melt margarine in frypan over medium heat. Add mushrooms and onion. Cook 5 minutes. Stir in flour, salt and pepper. Brown 2 minutes. Add broth; stir until thickened. Remove from heat and stir in chicken, water chestnuts and parsley. Cool. Make rice shell. Sprinkle 1/4 cup olives in rice shell. Pour chicken mixture in. Top with remaining olives. Bake at 350° for 40 minutes. Let stand 10 minutes before slicing.
In frying pan, melt butter. Stir in olive oil, lemon juice, scallions, garlic, salt and pepper. Place shrimp in the frying pan. Toss around until coated with mixture and slightly pink.
You will also need 1 Reynolds| Pot Lux| cookware, 8 x 8-inch pan.
Cream butter and sugar; add beaten eggs and flour which has been sifted twice with salt and baking powder. Add extract. Divide dough into 3 balls and wrap in foil. Place in refrigerator and chill. Roll cookies thin and cut into shapes. Cook at 350° for 8 to 10 minutes. Makes 7 dozen cookies.
Brown chicken breasts in butter, then place in a 9 x 13-inch baking dish. Mix the soup, sour cream and mushrooms; pour 1/4 of this mixture over the chicken breasts. Make a layer of asparagus spears. Cover with 1/2 Parmesan cheese. Add remainder of soup mixture; cover with remaining cheese. Bake at 350° for 1 hour, uncovered.
Peel and slice vegetables. Place roast and vegetables in slow cooker. Add salt and pepper to taste. Add water. Cook until roast and vegetables are tender.
Peel off skin of eggplant. Slice into medium slices, a little less than 1/4 inch thick. Place in a colander and let drain for a few hours. Dip slices in flour, then into batter of eggs, salt, pepper, minced garlic, Romano cheese and chopped parsley. Dip slices into bread crumbs, then into flat dish lined with waxed paper. Use wax paper between each layer. After all slices are breaded, place in refrigerator for at least 4 - 5 hours or preferably overnight.
Mix in order given and drop by teaspoons 2-inches apart onto a greased baking sheet. Bake in a hot oven 7 to 10 minutes. Remove from oven. Cool 1 minute before taking from the pan.
Mix buttermilk and pudding. Fold in Cool Whip. Add fruit and nuts. Refrigerate.
Have all ingredients at room temperature. Mix all dry ingredients in mixer bowl using dough hook. Blend well. Mix oil and 1 cup of water and pour into the dry ingredients and blend. Add warm water until dough is wet, but stiff. Mix on high until dough leaves sides of bowl. Cover bowl and let dough rise to double in size. Punch down and knead 2 to 3 minutes. Form rolls by pinching off 2-ounce pieces. Place on lightly oiled baking sheet. Let rise until doubled in size. Bake at 400° for 20 to 25 minutes, until lightly browned.
Grease an 11 x 15-inch pan and sprinkle with nuts and coconut. Prepare cake mix as directed on box and pour into pan. Melt margarine and cream cheese together. After melted, stir in powdered sugar. Spoon over top of cake mixture. Cook at 350° for 40 to 45 minutes or until done.
Cream butter and sugar in a large mixing bowl. Beat in eggs, one at a time, until light and fluffy, then beat in pumpkin. In separate bowl, sift dry ingredients together. Beat dry into wet until it is blended well. Divide batter between 3 greased loaf pans. Bake for 60 minutes in a 325° oven.
Mix dry ingredients. Cream the shortening and sugar. Add egg. Stir in applesauce, flour mixture, raisins and nuts. Pour into 8-inch square pan. Bake at 350° for 45 minutes. When cool, dust with confectioners sugar.
Bring to boil on high (4 minutes) the sugars and cold water. Boil slow for 6 minutes. Remove from heat. Add maple flavoring.
Drain juice from clams and pour over vegetables. In small pan, add enough water to cover vegetables. Simmer until tender.
Preheat oven to 350°. In a large bowl, combine the potatoes, peas and ham. In a small bowl, mix the flour, parsley, salt and pepper into soup. Pour over potato mixture and blend well. Pour into an 8 x 8-inch baking dish sprayed with butter-flavored cooking spray. Bake 25 to 30 minutes. Serves 6.
Layer in a large bowl the lettuce (broken up in bite size), sliced onions, cut up cauliflower and bacon bits. Sprinkle the sugar. Spread the Miracle Whip. Sprinkle grated Parmesan cheese. Cover tightly and refrigerate 4 hours to overnight. Toss before serving.
Mix all ingredients. Spray pan with Pam. Pour in ingredients and put in freezer for 30 minutes.
In a bowl, mix by hand the cream cheese and dry Ranch dressing. Shape into ball; wrap in foil and chill overnight.
Salt and pepper roast and brown well. Add all ingredients and roast in oven at 325° for approximately 2 1/2 hours or until done. For best results, use a cooking bag. Leftover juices make an excellent gravy.
Heat oven to 350°. Grease 9 x 13 pan. In a large bowl, combine cake mix, pie filling and eggs. Beat 2 minutes. In small bowl, combine sugar and cinnamon. Pour 1/2 cake batter in pan. Sprinkle 1/2 sugar mixture on batter. Add remaining batter and sprinkle with remaining sugar. Bake 35 minutes or until done.
Cover the green peas with hot water to which the sliced onion has been added and cook until the peas can be mashed. Mash the peas and add the one pint of hot water. Blend the margarine and flour and cook a minute or so with constant stirring, but do not brown. Add the peas, then the milk and cream. Season to taste with salt and white pepper and allow to boil up once. Strain and serve. Yields 6 to 8 servings.
Beat white sugar, eggs, Crisco, brown sugar, salt and molasses well, then add sour milk, soda, cinnamon, flour, applesauce, baking powder and allspice. Beat thoroughly. Bake at 350° for 40 to 50 minutes in loaf pan. Top with whipped cream to serve.
Melt butter. Add sugar and heat slowly, stirring until sugar is dissolved. Stir in crumbs, cereal and chopped nuts. Press half of crumb mixture into bottom of a 13 x 9 x 2-inch pan, reserving remaining mixture for topping. Heat undiluted orange juice. Add marshmallows, stirring until they are melted. Cool until mixture begins to thicken, then whip until light and fluffy. Whip cream and fold into orange mixture. Pour orange mixture over crumb layer. Top with remaining crumbs. Freeze until firm. Serves 15.
Heat oven to 275°. Grease a 15 1/2 x 10 1/2 x 1-inch pan with shortening. Mix snacks and nuts in large bowl. Beat egg whites, orange juice, sugar and cinnamon in small bowl, using wire whisk or hand beater until foamy. Pour over snack mixture and stir until evenly coated. Spread in pan. Bake 45 to 50 minutes, stirring every 15 minutes until light brown and crisp. Cool; store in airtight container. Yields about 10 cups snack.
Brown chops in bacon drippings; season with salt and pepper. Meanwhile, mix remaining ingredients in a bowl. Place chops in a baking dish, spread with cranberry mixture and cover. Bake in a preheated 350° oven for about 1 hour. Serve with baked sweet potatoes. Serves 4.
Mix all together. Fold in egg whites. Pour into 3 greased and floured 9-inch pans. Bake at 350° for about 35 minutes or can bake in oblong baking pan for 45 minutes.
Line 8 x 8 x 2-inch or 9 x 9 x 2-inch baking pan with foil, extending foil over edges of pan; butter foil. Set aside. Stir baking pieces and condensed milk in heavy, large saucepan over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel and lime juice. Stir in 1 cup Macadamia nuts; spread mixture evenly into the prepared pan. If desired, sprinkle a few coarsely chopped Macadamia nuts on top. Cover and chill for 2 hours or until firm. Lift fudge from pan using edges of foil. Peel off foil. Cut into pieces. Store in airtight container at room temperature for up to 1 week or in the freezer for up to 2 months. Makes 2 1/2 pounds (64 servings).
Melt 1/4 cup butter; stir in flour. Add chicken broth, salt, pepper and nutmeg. Add sherry and reserved liquid. Simmer 5 minutes, stirring occasionally. Stir in cream and blend well. Remove from heat. Saute mushrooms in remaining 1/4 cup butter in small skillet until tender. Add to sauce and mix half of sauce with cooked spaghetti and place in 9 x 13-inch baking pan. Combine salmon with remaining sauce and pour over spaghetti. Sprinkle with cheese and crumb mixture. Bake at 350° for 20 minutes until brown. Serve hot.
Combine all ingredients and put in ungreased baking dish. Dice American cheese on top. Add crushed potato chips. Bake at 400° until bubbly.
Cream the shortening and sugar. Add eggs, one at a time, beating well after each addition. Add milk, then sifted dry ingredients. Mix well and add vanilla. Chill 20 minutes. Roll very thin on floured surface. Cut and bake at 400° until brown.
Cook rice as directed. In skillet, saute onion, peppers, squash, carrots and broccoli. Add cubed, cooked chicken or pork. Add all of mixture to rice. Use a little soy sauce for flavor. Really good!
Pour the boiling water over the oatmeal. Let stand 20 minutes. Mix the margarine, white sugar, brown sugar, eggs, flour, soda, cinnamon, salt and vanilla. Add oatmeal. Mix and bake in 9 x 13-inch greased pan 30 minutes in 350° oven.
Mix well; top with slivered almonds. Bake at 375° for 15 minutes. Serve hot with buffet bread or crackers.
Mix dough; divide into two loaves. Wrap in wax paper and put in refrigerator for 2 or 3 hours or it can be frozen. Slice thin and bake at 325° until light brown.
Set out a small baking dish. Wash carrots and scrape. Cook whole carrots 15 to 25 minutes or until just tender. Meanwhile, combine brown sugar, water and margarine in small saucepan. Cook over medium heat until sugar is dissolved. Drain carrots and place in baking dish. Cover with sugar mixture. Bake at 350° about 10 minutes or until carrots are completely glazed. Baste occasionally.
Grate cheese in bowl. Add sausage and Bisquick. Mix until dough gets very stiff. Roll into small balls. Bake at 400° until done or brown. Turn 2 times 8 to 10 minutes. Makes 80 balls.
Shake all ingredients together in a brown paper bag. Let stand in brown paper bag for 24 hours. Store in tins or tightly sealed containers.
Cream together butter and sugar. Add eggs and molasses. Sift dry ingredients together and add to butter mixture alternately with water. Spread onto 2 jelly roll pans, 11 x 16-inch. Bake in 350° oven for 25 minutes. Frost and cut into squares.
Roll into 1-inch balls. Place on greased cookie sheet. Bake at 350° for 10 minutes. Makes about 40 to 45 cheese balls.
Put country style spareribs in roaster (as many as you want). Add salt, lemon pepper, onion flakes and water.
Bring milk to full rapid boil. Stir in cornmeal. Cook until very thick, stirring constantly, to prevent scorching. Remove from heat and cool slightly. Beat eggs well. Add to cornmeal mixture with salt, butter and baking powder. Beat for 5 minutes. Pour into well-greased 1-quart round casserole. Bake in preheated oven at 375° for 30 minutes or until golden brown. Serves 4 to 5.
With electric mixer, beat ham and cream cheese together until smooth. Stir in pineapple, green onion and honey. Spread 1/4 cup ham mixture on each flour tortilla starting from one edge. Wrap in plastic wrap and refrigerate 2 to 8 hours before serving.
Place lettuce and onions in a salad bowl; set aside. In a skillet, fry bacon until crisp. Remove bacon; set aside. In the drippings, combine all remaining ingredients. Bring to a boil, stirring constantly. Immediately pour over salad. Crumble bacon and add to salad; toss well. Serve immediately. Yields 4 servings.
Fry bacon until crisp. Remove half of fat. Add onion, vinegar and sugar. Simmer 5 minutes. Drain beans, reserving 1/2 cup liquid. Add reserved liquid to beans and vinegar mixture. Heat through and serve hot. Yields 4 servings.
In a frying pan, saute the shrimp in olive oil for 1 minute, sprinkle with jalapeno and red pepper flakes. Add lemon juice and wine to	pan and cook shrimp, covered over medium heat for 3 more minutes or until shrimp turns pink. Remove shrimp to a serving bowl. Strain the sauce and reduce it over high	heat to make 1/2 cup.	Pour sauce over shrimp. May be served hot or cold. Makes 6 servings.
Mix butter, eggs, sugar, lemon juice and vanilla together. Mix together the flour, baking powder, fruits and pecans. Add this to butter mixture. Pour into tube pan. Place in a cold oven; bake at 250° for 2 1/2 hours.
Sift flour, salt, baking soda and baking powder together. Cream oleo and sugar. Add eggs, one at a time, and beat. Add flour and sour cream by alternating.
Preheat oven to 350 F. Mix dressing and chiles in a blender until smooth. Transfer to a small bowl, chill. Combine flour and taco mix in a shallow dish, mix well. Stir in oil until mixed well. If using wings remove tips first. Coat chicken with mixture on all sides. Place on slightly greased cookie pan. Bake for 15 minutes, turn over and bake an additional 15 minutes, or until chicken is tender. Mix parsley in with ranch dressing. Use dressing as a dipping sauce.
Preheat oven to 350°. Peel apples and slice thinly. Put into saucepan with water and raisins. Cover and cook 15 minutes until soft. Cut bread into fingers and arrange half in a pie dish, buttered side down. Cover with apple mixture, then bread butter side up. Top with sugar and spices. Bake 20 minutes.
Sift the first 5 ingredients in a 9-inch pan. Stir in milk and melted butter. Mix together in a separate bowl 1/2 cup white sugar, 1/2 cup brown sugar and 1/4 cup cocoa. Sprinkle over mixture in pan. Do not stir. Pour water over this mixture; do not stir. Bake at 350° for 45 minutes. Top this layer dessert with ice cream or Cool Whip for an extra treat.
Sift together first 5 ingredients. Add milk, oil and vanilla. Mix until smooth. Stir in nuts. Pour into greased 8 x 8 x 2-inch baking pan. Combine remaining ingredients. Pour over batter. Bake at 350° for about 45 minutes.
In a large boiler, heat peanut butter, Karo and sugar over medium heat until warm. Stir in Rice Krispies. Stir until Rice Krispies are mixed in well. Place on buttered sheets. Cut and serve.
Process all ingredients in a blender, stopping to scrape down sides. Pour mixture into chilled glasses.
Mix together mayonnaise, cheese, onions, garlic powder and pepper. Toss with potatoes and put in a greased 9 x 13-inch pan. Crumble 1/2 pound cooked bacon. Cover casserole with bacon and sliced green olives. Bake 1 hour at 350°.
Peel and cut potatoes and carrots. Salt and pepper chicken. Arrange chicken in casserole dish. Place potatoes and carrots in dish around chicken. Then add cream of chicken and cream of mushroom soups on top of ingredients. Bake at 375° for 1 1/2 hours.
Stir chicken broth and mustard in deep 12-inch skillet. Add sweet potatoes and onions. Reduce heat to medium. Cover and cook about 5 minutes until potatoes are tender, stirring occasionally. Add smoked sausage and cabbage. Cover and cook 15 minutes longer, stirring once or twice until potatoes are tender and cabbage is crisp-tender. Stir in apples. Cover and simmer 3 minutes until apple is crisp-tender.
Mix all ingredients until smooth. Put in 13 x 9-inch pan at 350° for 20 to 25 minutes or until done.
Preheat oven to 300°. Mix all ingredients together and put into a greased and floured tube pan. Bake for 1 1/2 hours. Cool in pan for 10 minutes.
Line cupcake pans with liners. Place a vanilla wafer in bottom of each liner. In small bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill the liners 3/4 full with cheese mixture. Bake in a preheated 375° oven for 15 to 20 minutes or until set. Top each with spoonful of filling and 1 teaspoon nuts. Chill.
In food processor (you can skip dicing steps), process peppers, salt, garlic, oregano and cumin on "momentary" until finely chopped. Quarter onion. Add to mixture and dice. Add 1/2 cup V-8 (hot) and tomatoes (quartered) and process until diced. Add vinegar and cilantro. Process briefly. Yields 2 cups.
Mix all ingredients in a bowl. Add powdered sugar until mixture is stiff enough to work with.
Preheat oven to 350°. Combine crumbs, 1/4 cup cocoa, sugar and butter. Press firmly into 13 x 9-inch baking pan. In large mixer bowl, beat Eagle Brand milk, flour, remaining 1/4 cup cocoa, egg, vanilla and baking powder. Add walnuts. Spread over crumb mixture. Top with chocolate chips. Bake 20 minutes or until set. Cool. Store, covered, at room temperature.
In 4-quart saucepan, combine soup, milk, cheese, garlic powder and pepper. Add broccoli and carrot. Heat to boiling, stirring occasionally. Cover; cook over low heat for 5 minutes or until vegetables are tender, stirring occasionally. Serves 3 to 4.
Use double boiler. Beat egg yolks. Add sugar and mix. Add flour and cocoa. Mix. Add milk and water. Cook until thick. Stir occasionally. When thick, add vanilla. Pour into baked pie shells. Beat egg whites. Put on top of pie. Bake at 375° until golden. Makes 3 pies or 2 deep dish pies.
Boil potatoes until soft. Peel and slice. Mix all ingredients together in large bowl and bake at 350° for 1 hour (uncovered).
Brown meat in hot shortening and add seasonings, onion, carrots, celery, green pepper and tomato soup. Simmer for 10 minutes. Add corn, olives, mushroom soup and spaghetti. Pour into baking dish; top with cheese. Bake at 350` for 25 to 30 minutes.
Cream butter. Gradually add powdered sugar. Beat until light and fluffy. Stir in flour; press into jelly roll pan. Prick all over with fork. Chill 30 minutes. Bake at 375° for 5 minutes. Reduce heat to 300° and bake 25 additional minutes. Cut into squares while warm. Sprinkle with sugar. Yield: 72 cookies. These are better if stored in a tin box for several days. Cookies get sweeter with age.
Sift dry ingredients in bowl. Beat eggs and add the milk and stir into dry ingredients. Mix well. Add the sliced apples. Drop batter by spoonfuls into hot oil and fry.
Cook beef and drain. Spoon into dish. Top with pizza sauce and cheese. Combine Bisquick mix, milk and eggs; beat until smooth. Pour over casserole. Bake at 400° for 30 to 35 minutes.
Preheat oven to 350°. Grease well a baking sheet. Place vinegar in measuring cup; add enough evaporated milk to vinegar to make 1 cup. Set aside. In a large bowl, cream butter until light and fluffy. Beat in eggs and vanilla, blending well. Sift together flour, baking soda, baking powder and salt. Add milk mixture and dry ingredients alternately to creamed mixture, stirring well after each addition. Stir in chopped nuts
Combine all ingredients in a screw-top jar. Cover tightly and shake vigorously to blend well. Store covered in refrigerator. Shake well before using.
Brown beef and drain well. Place all ingredients in crock-pot. Cover and cook on low for 12 to 15 hours.
Spray inside of double grocery bag with Pam. Combine brown sugar, margarine, salt, cream of tartar and white syrup for 3 minutes on stove or 2 minutes in microwave. Remove from heat and add soda. Stir.
Cok rice according to directions on box. Rinse rice with cold water. Drain well. Put into bowl. Add sugar; let set. Drain pineapple. Add to rice; stir in marshmallows. Beat 1 container whipping cream with sugar (1/4 cup) and vanilla (1/2 to 1 teaspoon). Fold into rice. Let set in refrigerator overnight or several hours.
Bake at 375° for 20 minutes. Roll in butter and then into sugar and cinnamon mixture.
Clean mushrooms. Cook bacon until crispy. Pop out stems on mushrooms. Mix cream cheese and bacon. Fill tops of mushrooms with cream cheese mixture. Grease cookie sheet with bacon grease. Place mushrooms on pan and bake for 20 minutes.
Pick tender young shoots; boil in water to cover. Pour off water and rinse. Add water to cover and simmer until tender. Drain well. Toss with bacon drippings and serve at once.
Grease bottom of 9 x 2 x 13-inch pan. Spread diced chicken on bottom. Spread Stove Top evenly over chicken, then cheese and then pour mixture of soup and milk over stuffing and cheese. Bake, uncovered, for 30 minutes at 350°. Let cool for 10 minutes. Serve.
Mix Crisco, sugar and eggs; add applesauce. Sift dry ingredients together and add to mixture. Dredge raisins and nuts in flour and fold in. Bake in greased and floured 9 x 13-inch pan for 1 hour at 350°.
Combine chocolate and peanut butter chips in a large glass mixing bowl. Microwave on High until melted. Blend in remaining ingredients in order listed. Spread in a 9 x 13-inch dish. Let stand at room temperature before cutting.
Cook fettucine according to directions. Melt margarine in a large pan; saute onion, bell pepper and celery until golden. Stir in soups, garlic and sherry. Simmer 15 to 20 minutes. Stir in sour cream and crawfish. Simmer 20 to 25 minutes. Serve over cooked fettucine. Serves 6.
Cook onion in butter until soft; blend in flour and salt. Cook bacon and drain. Gradually add sour cream to first mixture, stirring constantly. Heat to boiling; add corn. Bring to boil; fold in 1/2 cup crumbled bacon. Turn into serving dish; garnish with remaining bacon. Can be fixed ahead and cooked in 350° oven for about 20 minutes or until hot.
Mix well in a large bowl. Store in a tight container. Makes 1 gallon of dry ingredients. Mix 1/4 to 1/3 cup of mix to 1 cup boiling water.