HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugars until light and fluffy. Add eggs and vanilla, beating well. Sift flour, soda, salt and cinnamon together. Add to first mixture and mix thoroughly. Fold in oats, coconut and nuts. Drop by teaspoon onto lightly greased baking sheet. Bake at 350° for 12 to 15 minutes. (Suitable for freezing.) Makes 9 dozen cookies.
Cook hamburger and onion in skillet. Combine all other ingredients, except tortillas and cheese in a large saucepan. Cook until blended and smooth. Add cooked meat and onion to saucepan. Either fry or bake tortillas until crisp. In a casserole, layer meat mixture and tortillas. Top with cheese. Bake at 325° for about 35 to 45 minutes.
Mix dry ingredients; add milk and pour into a greased 1 1/2-quart round baking dish. Empty can of pie filling in center (do not stir) and dot with butter. Bake in moderate oven (350°) for about 40 minutes or until golden color on top.
In large pot, melt butter, garlic salt, salt and pepper. Add chicken, basting on all sides with butter mixture. Cover with lid and bake at 350° for 1 hour. Take out and add mushrooms. Bake until mushrooms are cooked (about 15 minutes). Put onion rings over top and then grated cheese. Bake, uncovered, until the cheese melts.
Mix all ingredients. Bake in loaf pan at 375° for 1 hour.
Cook sweet potatoes until tender. Mash potatoes, adding sugar and spice to taste. When potato mixture is cool enough to handle, take a large marshmallow and with potato mixture form a ball. Dip in melted margarine and roll in graham cracker crumbs. Bake in baking dish greased with margarine. Bake at 350° approximately 20 minutes, or until potato balls will begin to crack and you can see the marshmallow melting.
Boil eggplant, covered in water, until tender; drain and mash. Add remaining ingredients; mix well. Pour into greased casserole. Bake in preheated oven at 350° for 45 minutes.
Beat eggs and sugar together until creamy. Sift flour and baking powder. Add to eggs and sugar. Bring to boiling point the milk and butter. Add this mixture plus the vanilla to above and pour into an 8-inch square pan. Bake at 350° for 25 minutes.
Cream sugar, eggs and oil. Add pumpkin and stir in dry ingredients; add nuts. Bake at 325° until done.
Cream butter, sugar, Karo syrup and salt. Add well beaten eggs and stir in nuts. Mix well. Bake in raw pastry shell for 1 hour at 300°.
Insert slivers of garlic in top side of lamb. In heavy Dutch oven in vegetable oil, lightly brown meat. Remove lamb from pot. Add chopped vegetables, cover pot and simmer vegetables for 10 minutes. Return lamb to Dutch oven, add broth and wine. Bring to a boil. Cover pot and place in 325° oven for 2 to 2 1/2 hours, until lamb is tender. Remove lamb from Dutch oven. Pour broth through sieve and press vegetables to get as much puree as possible. Remove fat by skimming or pouring over ice cubes. Measure broth. Thicken broth by using 1 tablespoon cornstarch for each cup of broth. Carve meat and serve with gravy. Number of servings will depend on weight of lamb.
Cook spaghetti according to package directions. Drain and run cold water over spaghetti. Mix dressing and salad seasoning together. Put spaghetti in big bowl and pour dressing over. Marinate overnight.
Brown meat and onion; drain. Stir in sauce mix and spaghetti sauce; heat until hot and bubbly. Combine Mozzarella cheese and sour cream. Spread spaghetti into an ungreased 9 x 13-inch baking dish. Pour meat mixture over spaghetti. Spoon cheese mixture over meat. Separate crust dough into two rectangles and place over cheese mixture. Combine Parmesan cheese and margarine. Crumble evenly over the dough. Bake at 375° for 20 to 25 minutes. Bread crumbs, buttered, can be substituted for the rolls.
Hollow out tomatoes. Turn upside down for a few minutes to drain. Chop tomato pulp. Add other ingredients to make a thick filling. Fill tomatoes and top with cheese. Bake for 30 minutes at 350°.
Sprinkle roast with salt, pepper, garlic powder and Worcestershire sauce. Roast, covered, 4 hours at 275°. Cool and pull apart. Combine 1 medium onion (chopped with the meat). Bring last 8 ingredients to a boil and simmer for 30 minutes. Pour over meat and onion mixture. Serve on warm buttered hamburger buns.
Cream together the flour, oil, sugar and brown sugar until dry and crumbly and looks like pie crust. Take out 1 1/2 cups of dry mix and add cinnamon and chopped nuts.
Beat together until well blended. Pour into well-greased 2-quart casserole dish. Bake at 350° for 45 to 55 minutes. Serves 8.
Cream the butter and sugar and then add the beaten eggs. Add remaining ingredients and pour into greased 9 x 13-inch pan. Bake at 350° for about 1 hour.
Beat cream cheese and peanut butter with electric beater. Add sugar and milk. Beat until smooth. Fold in Cool Whip. Place in pie shell and chill.
Crush garlic and blend with cooking oil, salt, ground pepper, chili sauce, Worcestershire sauce, vinegar, chopped parsley and hot pepper sauce. Use a blender if you have one. Rinse 3 pounds of shelled, deveined, large uncooked shrimp. Drain and arrange on 8 skewers. Set the skewers over a baking pan. Brush shrimp with the sauce. Cover with Saran Wrap and allow to stand overnight or at least 4 hours in the refrigerator. When ready to use, broil for 10 minutes, turning frequently and brushing with the marinade when you do. Serve on freshly cooked rice. Garnish with chicory and tiny skewers of orange sections, olives and pickles. Makes 8 servings.
Mix melted butter and cocoa and set aside. Beat eggs. Gradually add sugar and salt. Fold flour into egg mixture. Next fold in cocoa and butter mixture above, the vanilla and chopped pecans. Bake in greased, floured, large, oblong cake pan at 350° for 25 to 30 minutes. Remove from oven and immediate cut large marshmallows in half and place, cut side down, on cake. Return to oven (5 minutes) until melted. Let cool.
Place graham crackers on bottom of 13 x 9-inch pan. Mix 2 boxes of pudding and 3 1/2 cups milk for 2 minutes. Fold in Birds-Eye Cool Whip. Gradually layer pudding mixture and graham crackers, ending with graham crackers on top.
Mix ingredients and cook to a soft ball stage. Add 2 tablespoons margarine, a drop of red food coloring and 1 3/4 cups powdered sugar. Beat well and drop by spoonful on foil.
Mix jello with water as directed on package. Add all juices and mix well. Chill in refrigerator.
Brown meats in hot fat. Add soy sauce and 1 cup water. Simmer 2 minutes. Add celery and onions. Simmer 1 1/2 hours. Blend cornstarch and water. Stir into meat mixture. Add chestnuts, bean sprouts and mushrooms. Heat through. Season. Serve over rice or chow-mein noodles. Makes 8 servings.
Mix zucchini, onions and bell pepper. Sprinkle with salt and let stand 1 hour, then drain. Combine sugar, vinegar, mustard seed, celery seed and heat to boiling. Boil 2 or 3 minutes. Add squash to mixture, then bring to boil for 2 or 3 minutes. Put in jars and seal. Makes 4 pints.
In mixing bowl, cream sugar and shortening until light, scraping sides of bowl often. Add eggs, one at a time. Add milk, beating until smooth and fluffy after each addition. In medium bowl, stir together flour, baking powder, salt and baking soda. Add flour mixture and mashed banana alternately to creamed mixture, beating until smooth after each addition. Gently fold in chopped nuts. Turn into lightly greased 8 x 4 x 2-inch loaf pan. Bake in a 350° oven for 60 to 65 minutes. Cool in pan 10 minutes. Remove from pan; cool on wire rack.
Follow steps on package for softer rice. Brown hamburger. Cook rice; mix all together. Bake 1 hour at 350°.
Crumble half of the Oreos onto bottom of 2-quart dish. Mix pudding with milk as directed, then add cream cheese, confectioners sugar and Cool Whip. Mix well, then pour mixture onto crumbled Oreos in dish. Crumble remaining Oreos on top. Chill. Delicious!
Beat milk and eggs together in small bowl. In a skillet, melt butter (about 2 tablespoons) until hot. Dip one side of bread into milk-egg mixture. Place in hot pan; add layer of ham, slice cheese, layer of turkey and slice of cheese; dip another slice of bread into milk-egg mixture. Place on top with dipped side up. Take spatula to bottom. Cook until brown. Carefully flip sandwich over to brown other side. Remove; add a pat of butter to the top. Delicious with syrup over the top. Looks like you just made a French toast sandwich.
Grate potatoes. Add other ingredients. Stir well. Cook by spoonfuls in heavy skillet (iron) until brown. Use olive oil or vegetable oil.
Brown hamburger and onions. Drain. Cook noodles according to package directions. Combine the hamburger and noodles along with the remaining ingredients. Sprinkle with cheese. Heat until warm.
Wrap each chicken breast with a strip of bacon. Cover the bottom of an 8 x 12 x 2-inch baking dish with the dried beef. Place breast on top of the dried beef. Mix the soup and the sour cream; pour over chicken. Bake, uncovered, for 3 hours at 325°.
Combine sugar, evaporated milk, butter, Marshmallow Fluff and salt in a quart saucepan. Stir over low heat until blended. Bring to a boil over moderate heat, being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes to soft-ball stage.
Preheat oven to 350°. Grease baking sheets. Combine flour, salt and baking powder on waxed paper. Beat together shortening, sugars and vanilla in large bowl with electric mixer until creamy. Add eggs, beating until light and fluffy. Gradually add remaining dry ingredients. Stir in chocolate chips. Add nuts, if desired.
Blend and mix well the eggs, sugar and flour. Stir in the rhubarb. Pour into a prepared unbaked pie shell and cover with a lattice top. Bake at 450° for 10 minutes, then reduce heat and bake at 350° for 30 minutes. Serve warm with vanilla ice cream, nonfat frozen yogurt or whipped cream.
Pop the corn and set aside in large roasting pan. Melt butter; stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour hot caramel over popped corn, mixing well. Turn into two shallow roasting pans. Bake in 250° oven for 1 hour, stirring every 15 minutes. Remove from oven. Pour into bowl; toss and stir while cooling. Store in tightly covered container. Makes about 5 quarts caramel popped corn.
Combine chicken, soups, sour cream and almonds. Pour into a greased 9 x 13-inch baking pan. Melt butter and crush Ritz crackers. Combine butter, cracker crumbs and poppy seed. Spread cracker mixture over chicken mixture. Bake at 350° until it bubbles, approximately 45 minutes.
Wash and cut up the squash. Dice the onion and add to squash. Cook all in boiling salted water. Drain and mash with potato masher. Add about 3 tablespoons butter with salt and pepper to taste. Beat eggs. Stir a little hot squash into eggs before gradually adding eggs to squash. Mix in flour, milk and last 2 tablespoons butter.
1. In a large non stick skillet, saute onion and garlic in 1/4 c. chicken broth until cooked. 2. Add can of Ro-Tel tomatoes, pureed tomatoes, chicken broth, green chilies, chili powder, Mexican seasoning, and cumin. Add chicken and heat to boiling, reduce heat and simmer 20-30 minutes. 3. Meanwhile cut tortillas into thin strips and add to soup mixture. Simmer 15 more minutes. 4. Garnish with cheese and sour cream.
Mix together in saucepan the flour, butter, salt, pepper and milk. Cook over low heat, stirring constantly, until thick. Let cool. Add to the cool sauce mashed up salmon, onion, egg, celery and bell pepper. Stir until well mixed. Add cracker crumbs to make stiff. Make heaping tablespoonfuls of salmon mixture into balls. Roll in cracker crumbs. Drop into hot oil until brown.
Brown onion in frying pan. Then add green peppers to saute. Put mix in quart size pan. Put cold water into pan; heat to boil. (Add small noodles, if desired.) Add 2 beef bouillon cubes or more for flavor. Simmer 5 minutes.
Use a 3-quart ovenproof casserole pan. Press hamburger into bottom of pan. Stand Tater Tots up on meat (cover entire top). Mix soup and milk together. Pour over top. Bake at 350° for 1 hour and 20 minutes. If using microwave, microwave at High for 30 minutes. Stop during baking to turn several times so it cooks evenly.
Combine broth and 1 can of chilies in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Bring 8 cups hot water to boiling. Add pasta. Reduce heat. Cook in gently boiling water for 8 to 10 minutes or until tender. Drain. Return to pan. Halve pepperoni; add to pasta. Stir in pizza sauce, 3/4 cup Mozzarella cheese, mushrooms, olives and Parmesan. Transfer to a 12 x 7 1/2 x 2-inch baking dish. Top with remaining Mozzarella cheese. Bake in a 400° oven for about 15 minutes or until hot. Serves 6.
Boil chicken for 1 hour. Take off the bones and put in the bottom of baking dish. Add soup to this. Pour Stove Top on top of the soup and chicken. Bake at 300°, covered, for 45 minutes, then bake 109 to 15 minutes longer, uncovered.
Mix pudding; let stand 5 minutes. Stir together with Cool Whip. Layer together in serving bowl with graham crackers. Make top layer graham crackers and top with cherry pie filling. Chill at least 3 hours before serving.
Preheat oven to 350°. In large skillet, cook and stir meat, onion and bell pepper until meat is brown and vegetables are tender. Drain off grease. Stir in tomatoes, rice, salt, chili powder and black pepper; heat through. Pour into ungreased 2-quart casserole dish. Cover and bake in oven for 1 hour.
Combine dry ingredients with carrots, raisins and pineapple. Mix in remaining ingredients and spoon into cups. Bake 25 minutes in 350° oven.
Cook all ingredients in pan until brown. Add the chicken and mushroom soups. Just before serving, add the sour cream.
Mix flour and salt. Cut in shortening until crumbly. Add water and lightly mix until blended. Divide in half. Roll out half of the dough and place in a 9 x 13-inch cake pan. Trim sides to halfway up the pan.
Mix seasoning packet from stuffing mix with melted butter. In a 2-quart casserole dish, combine packet of bread crumbs from stuffing mix with corn, milk and egg. Stir in seasoning mixture. Bake at 350° for 20 minutes.
Cook and drain broccoli; arrange in buttered shallow dish or pan. Place chicken on top. Combine soup, sour cream, lemon juice and curry powder. Pour over chicken. Melt butter; stir in crumbs and cheese. Top casserole. Bake at 350° for 30 minutes.
Cream Crisco. Add sugar and eggs, one at a time, beating after each. Sift flour, baking powder and salt. Add flour alternately with milk. Bake 1 1/2 hours in large tube pan at 300°. Spray pan with Pam.
Brown beef and onion in skillet for 15 minutes. Drain excess fat. Add catsup, cheese, oregano, garlic salt and salt. Simmer until most of liquid has evaporated. Serve on buns.
Take biscuits and cut into quarters. Put sugar and cinnamon in a bag. Put biscuits in the bag and shake. Place biscuits in a greased tube pan (layered).
Cook syrup in heavy skillet. (If using a candy thermometer, boil at 260° for about 20 to 25 minutes). Test by dropping some from a spoon in cool water. It will string and bead on bottom like sticks. If a string of the syrup tinkles or clicks on glass, it is ready. Pour syrup on buttered surface. Turn outer edges in until cool enough to handle. Grease your hands well with butter and pull until it turns almost white. Make it into rope-like sections and roll them in the chopped peanuts. Let cool. Cut into 2 to 3-inch pieces.
Pour 2 cups boiling water over first 5 ingredients and stir. Cool until lukewarm. Dissolve 1 tablespoon dry yeast in 1/2 cup warm water. Add to batter: add flour until thick enough (about 5 cups). Place in greased bowl. Cover with towel. Let rise until double in bulk. Punch down and let rise again in loaf pans. Bake at 350° about 30 minutes.
Cook ground beef, onion and bell pepper until browned, then add other ingredients and mix well. Bake at 350° for 30 minutes.
Combine dressing, onion and pepper; heat. Tear spinach in bite size pieces into salad bowl. Add crumbled bacon and cheese. Toss with dressing. Top with egg. Serves 6.
Brown ground beef with onion. Drain excess grease. Add remaining ingredients add a small amount of water and simmer about 40 minutes. Serve with crackers.
In large bowl mix popcorn, corn pops cereal and corn chips. Melt white chips. Pour over mixture "mix". Spread onto wax paper, cool. Store in airtight container. Very good!
Bring water to boil. Make hamburger balls and put in water. When meat is done, add spaghetti, onion, garlic salt, salt, pepper and tomato sauce. When spaghetti is done, add Velveeta cheese and let melt, then ready to eat.
Preheat oven to 350°. Grease a 9-inch square baking pan. Mix together the flour, baking soda, ginger and cinnamon. With electric mixer, beat butter and brown sugar at high speed until pale brown and creamy. Break the eggs into butter mixture and beat until completely blended. Add half the flour mixture and mix at low speed. Add sour cream and mix. Add remaining flour and mix. Add molasses and mix until smooth. Fill prepared pan and bake about 30 minutes.
Drain juice from asparagus. In a 2-quart casserole dish, alternate layer of asparagus, eggs, almonds and soup. Pour remaining soup over top of casserole and sprinkle with cheese. Bake in 350° oven for 30 minutes. Serves 6.
Sift flour and sugar into mixing bowl. Cut shortening into flour mixture. Blend in milk, roll dough 1/4-inch thick on floured surface. Cut into biscuits. Place on baking sheet. Brush top with melted butter. Bake at 400° for 12 to 15 minutes.
Place chicken in nonstick skillet and add lemon juice. Season with garlic powder, pepper, parsley and onion powder. Cook chicken over high heat, uncovered, turning occasionally. Serve garnished with parsley sprigs.
Cook broccoli and drain. Saute onions and celery in a small amount of margarine. Add broccoli. Add soup, milk, rice and Cheez Whiz. Stir and bake in lightly greased casserole dish at 350° for 45 minutes.
Cream butter and sugar. Add eggs and mix well. Add flour, soda and salt; mix well. Mash bananas and add the nuts. Pour into greased and floured loaf pan. Bake until toothpick inserted in center comes out clean. Bake 1 hour at 350°.
Slice eggplant; leave skin on. Put eggplant in a pan; sprinkle with salt and cover with water (it takes out the bitterness).
Fry bacon until crisp; drain. Add sugar and vinegar to drippings. After onion has been sauteed, pour over beans and simmer for 20 minutes. Crumble in bacon. Set aside. Reheat when ready to serve.
Heat oven to 350°. Combine hash brown potatoes, sour cream, onions and cheese all together. Place in baking dish. Melt butter or margarine. Crush corn flakes fine and mix with butter. Spread over top of potatoes and bake for about 1 hour. Serve and enjoy.
Combine all ingredients together. Mix well. Make meatballs and brown. Add to spaghetti sauce or serve on the side. Serves 6 (2 each).
Cream cheese and butter. Add other ingredients. Chill about 20 minutes. Shape dough around each olive. Bake at 400° until done. Good hot or cold.
Mix all ingredients and put in a casserole dish. Sprinkle with bread crumbs. Bake for 45 minutes at 350°.
Mix sugar, cake flour and salt thoroughly. Add Crisco and mix on low. Add 2/3 cup sweet milk; mix on low until creamy. Add 1/3 cup milk and egg whites, one at a time. Beat until blended. Add vanilla. Place in 2 lined, greased 9-inch pans. Bake at 350° about 30 minutes.
Beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Add sugar, gradually beating until peaks are stiff. Fold in chocolate pieces and nuts. Cover cookie sheet with plain paper sack. Drop mixture on paper by rounded teaspoonfuls. Bake at 300° for 25 minutes.
Fold pudding into Cool Whip, then add well-drained fruit cocktail (fresh).
Saute meat and onion. Cover with Italian dressing, water and broth. Simmer 3 to 4 hours or cook in crock-pot on low all day. Thicken sauce to gravy consistency with cornstarch and small amount of water. Serve over egg noodles or rice.
Cream shortening and sugar; add eggs. Sift flour, soda, cinnamon, nutmeg and salt together. Add to shortening, sugar and eggs, then add buttermilk and apples.
Combine ground round, onion, carrot and green pepper in a large, nonstick skillet. Cook over medium-high heat until beef is browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with paper towel. Return beef mixture to skillet; add peas and next 8 ingredients, stirring well. Bring to a boil; reduce heat and simmer, uncovered, for 25 minutes, stirring occasionally. Spoon beef mixture into an 11 x 7 x 1 1/2-inch baking dish coated with cooking spray. Spread Potato Topping over beef mixture; lightly coat top with cooking spray. Bake, uncovered, at 425° for 15 minutes. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until golden. Remove from oven; let stand 5 minutes before serving. Yields 6 servings (296 calories per serving).
Heat milk, butter and chocolate until butter and chocolate are melted. Sift flour, salt and soda together. Add melted chocolate mixture to dry ingredients, then add egg and vanilla. Blend well. Bake in 8 x 8-inch pan, or loaf pan, at 280° for 1 hour.
Prepare macaroni; drain. Melt 3 tablespoons margarine. Add flour, seasonings, and milk; cook 3 minutes. Stir in cheese; heat until melted. Add macaroni and dried beef. Heat 5 minutes. Pour into casserole. Melt remaining margarine; toss with bread crumbs. Top casserole with bread crumbs; broil until lightly browned.
Rinse beans. Combine beans with 3 cups water. Bring to boil. Reduce heat and simmer 2 minutes. Let stand or cover and let stand overnight. Drain; add 5 1/2 cups fresh water to beans. Simmer, covered, for 1 hour. Cook onion and garlic in oil until tender. Stir in tomatoes, rice, salt, paprika and pepper. Stir into beans. Bring to boiling. Cover and simmer 45 minutes to 1 hour or until rice and beans are done, stirring occasionally. Will be thick. Makes 8 servings. Great for Lent.
Add all ingredients to crock-pot and cook for 10 hours on low. Uncover for last hour to thicken. Shred beef and serve over buns. Freezes well.
Brown together the ground chuck and sausage, continuously breaking into small pieces. Drain grease from the meat. Cut up Velveeta into chunks; melt together with meat. Add garlic salt and oregano to mixture. Serve warm on garlic rounds or miniature bread.
Place chicken breasts in baking casserole dish (9 x 13-inch). Place Swiss cheese on top of chicken. Pour mixture of soup and wine on top of cheese. Sprinkle top with stuffing mix and drizzle with melted butter. Bake at 350° for 1 hour.
Cream sugar and shortening. Add eggs and beat well. Combine flour, soda and salt. Add alternately with orange juice. Beat after each addition. Stir in pineapple and nuts. Pour in two loaf pans. Bake at 350° for 50 to 60 minutes. Contains 120 calories per 1/2 slice.
Cook. Put hot dogs in and simmer until hot dogs are cooked. Serve warm with drinks.
Layer baking sheet with graham crackers. Melt butter and margarine. Pour butter mixture and sugar on the graham crackers. Sprinkle nuts on top and bake for 350° for 5 to 7 minutes.
Dice enough raw potatoes so that when mixed with sausage and onion they will fill the stomach firmly. Salt and pepper filling to taste. Fill the stomach and sew all openings shut. Bake, covered, at 350° for about 3 1/2 hours. If cooked faster, the stomach might burst. About half an hour before serving, remove cover and any grease, and brown both sides. Slice to serve.
Chop lettuce in salad bowl. Then chop onion over lettuce. Spread English peas over onion. Cover peas with mayonnaise and sprinkle with plenty of Parmesan cheese. Stand cucumber slices around edge of bowl. Let chill.