HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together 1 1/2 cups sugar, shortening and eggs. Sift together flour, cream of tartar, salt and soda. Combine and chill thoroughly or overnight. Pinch off small balls and roll in a blend of 2 tablespoons sugar and cinnamon (could also use chopped nuts or cocoa). Place 2 inches apart and bake on an ungreased pan until light brown, but still soft. Bake for 8 to 10 minutes in 400° oven.
Mix soups, milk, margarine and pepper until smooth over medium heat. Gently add broccoli and sour cream. Heat very gently so cream will not curdle.
Cook potatoes in skins; cool, then remove skins. Potatoes are then riced into a large pot, lined with a towel to absorb the moisture. Allow to stand, covered with another cloth, overnight.
In small mixer bowl, combine flour, baking powder, salt, sugar, egg, shortening and water. Blend well. Beat 2 minutes at medium speed. Pour batter into a 9 or 10-inch pie pan.
Brown hamburger, drain; set aside. Saute onions and garlic. Mix together meat, onions, garlic, canned sauce, canned mushrooms, seasonings and let simmer at least an hour or use crock-pot. Serve over spaghetti.
In a double boiler, mix sugar, cornstarch, salt and milk; cook until well blended. Stir in eggs and cook for 3 or 4 minutes longer. Chill, then add vanilla and chilled cream. Fill ice cream freezer container no more than 2/3 full. Start cranking!
Crush 1 package Ritz crackers. Mix crackers with 1 stick melted butter. Sprinkle on top of mixture. Bake 30 minutes at 350°.
Combine dry ingredients in a bowl. Mix sour cream and half and half; add to flour mixture. Stir with a fork until moistened. Turn out on floured surface; knead 4 to 5 times. Roll out to 1/2-inch thickness and cut. Place on ungreased cookie sheet. Bake at 425° for 8 to 10 minutes.
Mix first 2 ingredients together, then add Cool Whip. Stir; add oranges and stir again. Chill 5 to 10 minutes. Serve.
Combine marmalade, walnuts and coconut. Set aside. Sift baking powder, soda, salt with flour. Cream butter in mixing bowl. Gradually add brown sugar. Continue creaming until light and fluffy. Add egg and orange juice and beat well. Stir in rolled oats and dry ingredients. Spread half of batter in well-greased 13 x 9-inch pan. Cover with orange/nut mixture. Drop remaining batter by teaspoons over filling. Spread carefully. Bake at 350° for 30 to 35 minutes until golden brown. Frost warm. Cool and cut into bars, or omit frosting, cut into 3-inch squares and top with vanilla ice cream.
Resift flour with sugar, baking powder, baking soda and salt. Stir in currants/raisins. Combine beaten eggs, buttermilk and shortening. Stir in dry ingredients, mixing until moist. Turn into greased 9 1/2 x 5 x 3-inch loaf pan. Bake at 350° for about 1 hour. Remove from pan; allow to cool before slicing.
Cook hamburger, onions and pepper. Drain. Put in crock pot with beans. Cook two hours on high.
Roast pecans in margarine for about 12 to 15 minutes. Pour salt over nuts. Microwave for 90 seconds the almond bark and butterscotch morsels. Remove and mix well. Place back in microwave for 30 seconds. Pour in nuts and stir well. Drop on wax paper and refrigerate overnight.
Sprinkle wings with seasoned salt. Place in a large Tupperware container. Pour the teriyaki sauce over wings; place in refrigerator overnight. In the morning, broil wings until brown, turning often. Place in large roaster; pour sauce over. Bake in low oven for a few hours.
Place chicken pieces, skin side up, in shallow baking dish. Sprinkle with salt, garlic powder, pepper and paprika. Bake at 375° for 1 hour or until golden brown. Yields 6 servings. Contains 175 calories per serving.
Shred cabbage. Add enough water to cover. Add salt. Cook until tender. Add sour cream gradually to flour. Add to cabbage along with the tomato juice. Bring to a boil. Serve.
Boil macaroni in 1 teaspoon salted water; when tender, pour off water. While hot, add oleo and cheese; stir, cover and let oleo and cheese melt.
Cook raisins in a little water for 10 minutes; drain and cool. Cream brown sugar and butter. Add oatmeal, baking soda and flour. Pat 1/2 mixture into 9 x 13-inch pan. Bake 7 minutes at 350°. While baking, mix yolks, sour cream, sugar, cornstarch. Mix and boil until thick, stirring constantly. Add raisins and vanilla. Pour over baked crust. Crumble rest of oatmeal mixture over top. Bake for 30 minutes at 350°.
Chop onions and cut potatoes in small pieces. In a large pot, melt margarine and cook onions until tender. Add water and potatoes. Cover and boil gently, about 15 minutes, or until potatoes are fork tender. Partly mash potatoes up with fork without draining them. Add milk, salt and pepper. Heat slowly, stir to keep from sticking. Do not boil. Serves about 6.
Peel eggplants. Slice in rounds, deep fry and set aside on paper towels.
Dilute juices with the amount of water stated on can. Add apricot juice. Just before serving, add softened sherbet and ginger ale. Makes about 50 servings.
Saute onion and garlic. Add ground meat and brown. Add egg and olives.
Pop corn and measure. Boil brown sugar, corn syrup and oleo for 5 minutes after it reaches boil. Stir in soda. Pour over popcorn; mix well. Spread on ungreased cookie sheet loosely. Bake at 200° for 40 minutes. For darker color, add soda before boiling.
Mix all ingredients, except chips. Spread crushed chips over top. Bake at 400° for 45 minutes until bubbly and chips are browned.
Cream shortening and sugar; add eggs and cream well. Combine flour, soda and salt together, then add flour mixture alternately with buttermilk to the shortening and sugar mixture. Mash banana and add to cake mixture. Last add cup of chopped pecans and vanilla. Bake in slow oven until top springs back when pressed. Bake at 325° for about 45 minutes. Bake in an angel food pan or a 12-cup Bundt pan.
Crisscross ham. Place clove sticks at crisscrosses. Mix honey, mustard and vinegar together and pour over ham. Bake at 350° for 1 hour.
Place apples in 9 x 9-inch baking pan. Cut butter into remaining ingredients to make coarse crumbs. Sprinkle over apples and bake at 350° for 35 to 40 minutes, or until done. Serve warm. If using tart apples sprinkle a little sugar before adding crumbs.
Crush chocolate wafers. Blend with melted butter. Press into bottom of 9-inch spring-form pan. Bake at 325° for 10 minutes. Cool.
Melt Hershey bar and paraffin in double boiler. In separate pan over low heat, melt caramels with milk. When melted, add pecans to caramel mixture. Dip spoons of caramel mixture into the chocolate mixture. Drop on waxed paper.
Combine first 4 ingredients and set aside. Combine egg, milk, oil and lemon juice. Add dry ingredients, mixing well. Pour batter in a greased 8 x 8-inch pan. Sprinkle with the blueberries. Combine remaining ingredients. Sprinkle over blueberries. Bake 40 minutes at 350°.
Mix beef, oatmeal, egg and onion; shape into 1-inch balls. Heat oil; add meatballs and brown. Remove to paper towel. Add pepper and pan drippings. Cook 2 minutes. Drain oil, except 1 tablespoon; add remaining ingredients. Cook and stir over medium-low heat until sauce is smooth and thickened. Add meatballs, bell pepper and pineapple. Serve over rice.
Slice top off bread. Remove about 2 cups crumbs from bottom part of bread. Mix crumbs with hamburger, onion, green pepper and salt. Place mixture in scooped out hollow in bread. Leave top off loaf and wrap in foil. Bake at 400° for 50 minutes. Open top of foil, place bread top on loaf and return to oven for 10 minutes. Slice and serve.
Mix above ingredients thoroughly. Shape into 1 or 2 inch balls. Brown on cookie sheets in 350° oven for about 15 minutes. Add to spaghetti sauce and simmer for at least an hour or two.
With hands lightly shape chuck into 1-inch balls. In hot butter in a 6-quart pan. Saute meatballs, turning until browned all over. Drain off fat. Add remaining ingredients and bring just to boiling. Reduce heat and simmer covered 45 minutes, stirring occasionally to break up tomatoes. Serve very hot. Is better the second day. Serves 6.
Combine ingredients. Bring to boil. Reduce heat and simmer covered for 45 to 60 minutes, or until peas are tender. Makes 8 servings.
Mix cheese and pineapple; add half of nuts, reserving rest. Stir in remaining ingredients; shape into ball. Roll in remaining nuts. Chill well and serve with assorted crackers.
Combine fruit juice, sugar, salt, eggs and flour. Cook on low heat until it bubbles and thickens. Remove from heat; let cool. Add the fruit to the tubettini. When sauce has cooled, pour into the tubettini salad, mixing in large container. Add marshmallows.
Take a 9 x 13-inch pan. Put margarine in the pan and melt it in a slow oven. Now sprinkle graham cracker crumbs. Then coconut. Then chocolate chips. Then butterscotch chips. Then sweetened condensed milk. Top with chopped nuts. Bake at 350° for 25 to 30 minutes. Will be the best seven layer bars you ever ate. Be sure to cool well before cutting.
Combine beaten eggs, oil and milk. In large bowl, sift the dry ingredients together (flour, sugar, baking powder, baking soda, salt and cinnamon). Add the egg mixture; mix just until thoroughly combined. Stir in carrots, coconut, cherries, raisins and pecans. Have four 16-ounce fruit or vegetable cans washed, well-greased and floured. Pour mixture into these cans and bake in a 350° oven for 45 to 50 minutes. Remove from cans; cool thoroughly. Wrap and refrigerate overnight or until ready to use. Slice.
In a saucepan, saute onions and sugar in 3 tablespoons of butter until golden brown. Stir in the flour, pepper, and nutmeg until blended. Gradually stir in broth. Bring to a boil; cook and stir for two minutes. Reduce heat; cover and simmer for 30 minutes. Stir in the Parmesan cheese. Meanwhile, in a skillet, melt the remaining butter, add slices of French bread. Cook until golden on both sides. Ladle soup into oven-proof bowls. Place a slice of provolone cheese in each bowl. top with bread and remaining cheese. Bake at 375° for 10 minutes or until cheese is bubbly.
In a heavy cast-iron or enameled pot, cook the garlic in olive oil until hot. Add chopped carrot and onion and the next 5 ingredients. Cook and stir with a wooden spoon for 5 minutes. Add the red wine vinegar and water; simmer for an additional 10 minutes. Add parsley and remove pot from heat. Stir in the juice and grated rind of the orange.
Melt butter and peanut butter. Stir in powdered sugar and mix well. Pour into cake pan and let it set.
In olive oil, gently saute zucchini, mushrooms, green pepper, onion and garlic powder. Add tomatoes, tomato paste, water and additional spices. Stir to break up tomatoes. Bring the sauce to a boil and continue cooking, uncovered, 20 minutes. Stir occasionally. Serve over pasta, veal, chicken or beef. Makes 8 servings.
Beat eggs, oil and sugar until well blended. Gradually stir in shredded carrots. Add flour, baking soda, baking powder, cinnamon and salt; mix until combined. Stir in pineapple. Grease Bundt pan or 13 x 9 x 2-inch baking pan. Pour batter in pan; cook at 350° for 45 to 49 minutes. Let cool completely before cutting. Cake freezes very well.
Mix jello and boiling water until dissolved. Add can of cranberries and crushed pineapple (with the juice). Mix well, place in refrigerator (uncovered) until firm. (May add chopped pecans and/or diced celery.)
Have cream cheese at room temperature. Blend the cheese, egg, sugar and salt in bowl; fold in chocolate chips. Set aside.
Combine all ingredients; mix well. Chill for several hours. Yields 6 servings.
Saute pepper and onion in oil until tender. Add next 5 ingredients; stir well. Add shrimp; heat thoroughly, stirring often. Transfer to dish. Serve with cooked rice. Makes 6 servings.
Combine sauce ingredients and pour over kielbasa. Put in oven and bake for 1/2 hour at 350°.
Boil the chicken, debone and chop. Saute the onion, green pepper and celery. Add onion, green pepper and seasonings to chopped chicken. Add soups. Mix well. Soak tortillas in chicken broth to soften them. Grease casserole dish lightly. Arrange layers of tortillas, chicken mixture alternately. Sprinkle grated cheese on top. Bake at 375° for 30 minutes.
Cook sausage done and crumble and drain. Combine sausage and all other ingredients, except garnishes. Mix well. Pour into well-greased 9 x 13 x 2-inch baking pan. Cover; refrigerate overnight. Bake at 350° for 1 hour. Garnish with pepper rings, parsley strips and cherry tomatoes.
Combine lemon juice, olive oil and water. Add onion powder, basil leaves and black pepper. Brush over chicken breasts. Saute in nonstick skillet until lightly browned and thoroughly cooked. Makes 4 servings.
Combine all ingredients with electric mixer and mix until spreading consistency. May need to add more pickle juice if not creamy.
Cube potatoes and place on bottom of casserole dish, then slices of onion over this. Brown the chops (doesn't have to be done) and place over the onion. Stir mushroom soup along with about 1/4 can of water together and pour over all. Place a few dots of butter over this and cover with foil. Cook 1 hour and 10 minutes at 350°.
Use large, deep skillet over medium-high heat. Melt margarine. Saute onion until tender. Add chicken coated with flour and cook until light brown on both sides. In a small cup, combine orange juice, honey, powdered mustard, salt and apricots. Bring liquid to a boil. Cover skillet tightly with lid. Lower the heat and simmer 20 to 25 minutes or until tender. Use slotted spoon to transfer chicken and apricots to a heated serving dish (shallow). If sauce is thin, raise heat and cook down until thicker. Pour sauce over the chicken and serve with rice, green beans or stuffing (like Pepperidge Farm harvest vegetable and almonds).
Pare and grate potatoes. Combine with remaining ingredients and blend well. Grease well a shallow baking pan (about 7 x 12-inch) and pour mixture into it. Bake in preheated oven at 350° for 1 hour and 15 minutes or until well set. If you prefer an extra crust, place the pan under the broiler for 3 to 5 minutes.
Coat a 13 x 9-inch baking dish with cooking spray. Overlapping slices, layer half of potato, carrot, apple and prunes in dish. Repeat with remaining potato, carrot, apple and prunes. Combine orange juice, honey, brown sugar and orange rind; pour over mixture. Cover baking dish with foil. Cut 8 (1-inch) slits in foil. Bake at 350° for 1 1/2 hours or until tender.
Combine first 7 ingredients and pour into unbaked pie shell. Bake for 1 hour at 300 degrees.
Fry sausage and drain. Melt cheese with sausage. Add Bisquick and milk. Mix well. Roll into balls. Bake at 400° for approximately 10 minutes.
Mix jello with 1 cup hot juice from pineapple and water, if needed. Add marshmallows, cranberries, drained pineapple, nuts and Dream Whip. Add a small, chopped apple, if desired.
Sift first 6 ingredients together in mixing bowl. Stir in oats and raisins. Combine applesauce, shortening or oil, egg, vanilla and sweetener. Blend well; add to dry ingredients. Mix until well moistened. Drop by teaspoonfuls onto lightly greased cookie sheets. Be sure to get 24 cookies. Bake at 375° for 10 to 12 minutes.
Combine all ingredients; mix well. Marinate overnight or for 8 hours in a covered dish. Preheat oven to 350°. Bake for 1 hour in a covered dish.
Wash spinach, remove stems and dry well. Tear leaves into bite size pieces. Place in serving bowl. Add grapefruit sections. Cover and refrigerate.
Cream cheese, sugar and cherry juice. Add cherries and rest of ingredients. Fold in Cool Whip and freeze. Thaw 10 to 15 minutes before serving.
Mix all together. Serve with chunked fruit pieces of your choice. Yields 2 cups.
Mix all by hand! Pour into greased and floured tube or Bundt pan. Bake at 350° for 1 hour and 15 minutes.
Cook broccoli. Cook rice with water about 12 minutes. Melt margarine and Cheez Whiz with cream of chicken soup until smooth. Add to rice. Pour over broccoli (in buttered dish). Bake for 30 minutes at 350°.
Peel onions and cut out all of the hard core on the root side, leaving a good size hole. Place in baking dish. Fill hole with margarine and instant chicken or beef flavored bouillon. Salt and pepper. Cover and cook 1 1/2 to 2 1/2 minutes per onion, depending on size. Baste at least once during cooking.
Mix the first 4 ingredients in a 9 x 13-inch pan. Place pieces of chicken over rice and soups. Sprinkle 1/2 package dry onion soup mix (or whole package) over chicken. Cover casserole with foil. Bake at 325° for 2 1/2 hours. Don't peek. If you want it a little brown, uncover the last 20 minutes.
Line bottom of a greased 13 x 9-inch baking dish with tortillas. Mix everything else, except cheese and pour into dish. Place remaining tortillas on top and sprinkle with cheese. Bake at 325° for 45 minutes.
Place unpeeled shrimp in a single layer in a large flat pan. Combine remaining ingredients and pour over shrimp. Bake at 400° for 20 to 25 minutes, turning shrimp after 10 minutes. Baste with butter mixture every 5 minutes. Serve in the pan with fresh French bread to sop the butter mixture.
Beat egg yolks; add sugar, salt, cream cheese and lemon juice. Cook in double boiler, stirring constantly until mixture thickens. Cool. Fold in sour cream and stiffly beaten egg whites. Line pan with 1/2 of cracker crumbs. Pour in mixture and cover top with remaining crumbs. Refrigerate 3 to 4 hours or until firm. Serves 6 to 8 people.
In a large bowl, combine soup (undiluted), sour cream, onions and chiles. Top tortillas with pieces of chicken, a bit of shredded cheese and several tablespoons of soup mixture. Roll and arrange in greased baking dish. Pour remaining soup mixture over enchiladas; top with remaining shredded cheese. Bake at 350° for 30 minutes. Makes 6 servings.
Slice about 3 pounds fruit in bowl and sprinkle with lemon juice. Place in buttered pan. Mix until crumbly flour, brown sugar, butter and cinnamon. Sprinkle over top of fruit. Bake at 375° for 30 minutes or until fruit is cooked.
In small pan, heat honey, butter and salt. Arrange onions slices in 9 x 13-inch baking dish. Sprinkle with lemon juice and Tabasco. Pour honey-butter mixture over onions. Bake at 425° for 45 minutes or until brown.
Brown hamburger and onion; drain, then add refried beans, mushrooms and taco seasoning. Heat. Mix together 1 cup sour cream and mushroom soup. Spread 1/2 of sour cream mixture on bottom of a 9 x 13-inch pan. Wrap meat mixture in tortilla shells; put on top of sour cream mixture. Put rest of sour cream mixture on top; sprinkle with cheese. Bake at 350° until cheese melts. Serve with lettuce and tomatoes.
Cream butter and sugar; add vanilla. Stir in one egg at a time. Stir in flour. Add nuts. Mix well. Spread in greased 10 x 15-inch pan, using 3/4 of batter. Cover with pie filling. Drop remaining batter on filling. Glaze icing.
Dissolve jello and sugar in boiling water. Add cold water and unsweetened pineapple juice; freeze. Add 7-Up or ginger ale and serve.
Sift dry ingredients together. Make well and pour in the milk. Stir until dough makes a ball and knead until smooth. Roll out and cut into circles. Place on cookie sheet and bake at 400 degrees for 14 minutes.
Mix Cool Whip and cottage cheese together. Bring to boil the pineapple and jello; let cool. Stir in Cool Whip mixture.
Combine all ingredients in casserole dish. Bake at 350° for 3 hours, covered. Uncover and bake 30 minutes more.
Heat the first 4 ingredients and pour over the sugar, flour and eggs. Beat with spoon and add buttermilk, soda, salt and vanilla. Beat all and pour into greased pan. Bake 20 minutes at 400°.
Place chicken breasts in crock pot with enough water to cover and simmer several hours. Remove chicken from crock pot and discard broth. Debone and shred chicken. Mix in sauce and serve on hamburger buns.
Mix all ingredients and place in airtight container. Put 2 teaspoons to each cup of boiling water.
Mix cream cheese and butter until creamy. Mix in remaining ingredients. Grease and flour Bundt pan and pour batter into pan. Bake at 300° for 1 1/2 hours.
Chop enough peaches to measure 1 cup. Puree remaining peaches to measure 2 1/2 cups puree. Combine milk and gelatin in medium saucepan. Heat, stirring until gelatin dissolves. Remove from heat. Add chopped peaches, puree, yogurt, sugar and vanilla extract to gelatin mixture, mixing well. Pour mixture into ice cream canister. Prepare an ice cream maker according to manufacturers directions. Makes 7 cups, 85 calories per 1/2 cup serving.
Combine cheese and butter. Mix well. Add flour and peppers. Roll 1/4-inch thick on lightly floured board, then cut into rounds. Place on ungreased cookie sheet. Brush with egg white and top with pecan half. Bake at 425° until light brown (10 to 15 minutes).
Melt butter and stir in sour cream. Add 4 cups flour mix and pour in 1/2 can Sprite. Stir while adding sugar. Add other 2 cups of mix and remainder of Sprite; stir well. Preheat oven to 350° to 400°. Spray cookie sheet with Pam. Take 1 tablespoon of dough and roll into ball. (Prevent sticking to your hand by dusting with flour.) Place onto cookie sheet and bake until tops are brown.
In a large bowl cream sugar and butter until fluffy. Add sour cream and eggs. Beat until well blended. Remove 1 tablespoon orange juice. Add remaining juice and dry ingredients to creamed mixture; mix well. Stir in orange peel. Drop by rounded teaspoonfuls onto lightly greased cookie sheet. Bake at 350° for about 9 to 10 minutes or until edges just begin to brown; cool. Ice with an orange frosting.
Combine oil, sugar and eggs. Beat at medium speed for 3 minutes. Add vanilla. Combine dry ingredients. Add to mixture. Fold in pecans and apples. Bake in tube pan at 325° for 1 hour and 20 minutes or until done.
Dissolve jello in water. Stir in sugar until dissolved. Add juice and food coloring to enhance color. Add ginger ale right before serving. Serves 100.
Boil and cube potatoes. Saute in small amount of oil, pepper and onion. Make white sauce with butter, flour and milk and add 1 cup shredded cheese. Mix potatoes, sauteed pepper and onion with sauce in a casserole dish; add pimientos, salt and pepper and mix well. Sprinkle reserved 1/2 cup cheese and crushed chips over top. Bake at 350° just until cheese is bubbly.
Fry bacon until crisp, discard most of grease. Cook onions in remaining grease until soft, but not brown. In another pan mix sugar and flour. Add vinegar and heat until thick. Add seasonings. Set aside for flavors to mix. Cook potatoes. Cool, slice and pour the first mixture over potatoes. If you wish to serve warm, cook potatoes while you are preparing the dressing and pour warm mixture over potatoes.
Brush chicken with butter, then coat with flour, seasoned with salt and pepper. Put skin side down on a lightly oiled foil-lined pan (9 x 13-inch) and bake in a hot (400°) oven for 30 minutes.
Mix all ingredients together and roll out between 2 pieces of wax paper. Makes enough for 1 pie crust.
Combine crackers and seasonings in grocery sack. Shake to mix. Add oil and shake again. Let stand five minutes.
In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling. Cover; cook, over low heat, for 20 minutes or until vegetables are tender, stirring often. Stir in cheese. Heat through.
Mix syrup from peaches, flour and sugar. Add beaten yolks, melted butter and nutmeg. Place layer of crescent rolls in dish, then peaches, then syrup mixture. Top with remaining crescent roll dough. Bake at 450° until golden brown.
In large bowl put cubed chicken or turkey. Add flavored stuffing mix; mushroom soup, mushrooms, beans and water chestnuts. Sprinkle with buttered bread crumbs. Bake at 350° until bubbly.
In mixing bowl, measure flour, cocoa, salt and pepper. Add warm water, Miracle Whip and vanilla; mix until smooth and creamy. Pour into cake pans or 13 x 9-inch baking pan. Bake at 350° for 45 minutes. Ice with Chocolate Fudge Icing.
Mix can of refried beans and half package of taco seasoning. Spread into 8 x 10 pyrex dish. Spread sour cream on top, then shredded cheese. Chop tomato and green onion. Spread across top. Drain black olives and jalapenos and spread across top. Refrigerate until chilled. Serve with Frito scoops.