HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour two 9-inch layer cake pans. Cream the sugar and shortening together until creamy and light. Add eggs one at a time, beating after each addition. Add vanilla; sift together with baking soda and salt. Add alternately with buttermilk. Make a heavy smooth paste of the cocoa and boiling water. Cool slightly. Add and blend well. Pour into pans and bake for about 35 minutes or until done.
Put ingredients in a large pan and boil 10 minutes. Put in jars and seal. For fried okra, rinse thoroughly. Roll in meal and fry as you would any fried okra.
Preheat oven to 350°. Grease a cookie sheet with margarine. Let dough thaw and rise until double in size. Roll dough out flat. Beat eggs; add oregano and Parmesan cheese. Spread 3/4 egg mixture all over flattened dough. Top with shredded cheese and pepperoni slices. Roll up like a jelly roll; seal edges and ends (be sure they are sealed). Place on greased pan and spread rest of egg mixture over top. Bake 30 minutes or until brown. While hot, brush with margarine on top and sides. Serve hot.
Peel, core and slice apples and place in a baking dish. Mix flour, oats and sugar. Melt oleo and mix with dry. Spread mixture over apples. Bake 30 minutes at 350°.
Beat until creamy, oleo and sugar. Add flour and eggs alternately. Add salt, mace, lemon juice and grated lemon rind. Mix. Pour in greased and floured angel food cake pan. Bake two hours at 325°.
Combine the turkey carcass, water, poultry seasoning and thyme in large pot. Bring to a boil. Cover. Reduce heat and simmer 40 minutes.
Wash chicken and pat dry. Spray a cold, large skillet with nonstick spray coating. Heat skillet over medium-high heat. Add chicken to skillet. Cook for 8 to 10 minutes or until no longer pink, turning once during cooking. Transfer chicken to serving plates. Cover to keep warm.
Melt oleo in saucepan. Add sugar and milk, stirring well. Cook over medium heat, stirring constantly. Cook until it spins a thread. Remove from heat. Add vanilla and beat until thick enough to spread on cake.
In a saucepan, combine cocoa and sugar. Add milk and margarine; cook over low to moderate heat, stirring constantly, until margarine is melted and mixture comes to a boil. Continue boiling two minutes, stirring constantly. Remove from heat. Stir in oatmeal and peanut butter. Drop by rounded tablespoonfuls onto wax paper. Allow cookies to set; store in covered container. Makes about 45 cookies, each with 93 calories, 4.25 g fat and .88 mg cholesterol.
In a large saucepan, combine sugar, cocoa and salt. Stir in hot water and butter, bring to a boil. Add the milk, maple flavoring, vanilla and 8 marshmallows. Heat through, stirring occasionally, until marshmallows are melted. Ladle into mugs and top each with a marshmallow. Yields 4 servings.
Boil pasta and drain. Add pepperoni, olives, green peppers and onion. Add dressings and mix well. Let chill for about one hour before serving. I prefer to let set overnight.
Mix milk, lemon juice and pineapple. Fold in pecans and Cool Whip. Pour into crusts. Chill overnight.
Saute onion in oil until clear. Add remaining ingredients and simmer over low heat 20 to 30 minutes, until desired thickness. Keeps up to 1 month in refrigerator.
Heat the oil in a saucepan and add the garlic. Cook briefly, stirring, without browning. Add the wine and cook until reduced by half. Add the butter, a little at a time, beating rapidly with a wire whisk. Stir in the anchovy, season with pepper and serve hot. Yield: about 3/4 cup.
Mix brown sugar, white sugar and corn syrup in a large pan; bring to a boil. Remove from heat. Immediately add peanut butter. Stir until peanut butter is dissolved. Add corn flakes and peanuts. Stir until well coated.
Boil chicken 1 1/4 hours with 1-inch water, covering them. Cool; debone chicken. Place chicken in large buttered casserole dish. Mix 3 soups and pour over chicken. Place finely chopped onion over this. Add stuffing. Slowly drip batter over this; add broth from chicken. Bake at 350° for 45 to 60 minutes. This is a meal in itself.
Saute bacon until crisp, drain well. Saute garlic and onions until wilted and add tomatoes. Stir and cook until liquid is reduced by 1/2, approximately 1 hour. Pour into chafing dish, add bacon and cheese. Serve when the cheese has melted. Keep warm for dipping with Fritos or Doritos.
Heat together 6 cups water and 4 cups sugar. Add remaining ingredients. Mix all together. Freeze. When ready to serve, remove and break up with fork until mixture is like mush. Add 3 quarts ginger ale. Serves 40 to 50.
Slice angel food cake crossways into three parts. Spread layers with apricot jam and stack. Cover entire cake with Cool Whip. Garnish top of cake with peach slices. Chill until ready to serve.
Place chips on bottom of individual serving bowls. Place beans in individual bowls. Top with lettuce, cheese and onion. Sprinkle with salsa pequin, if desired. Serve hot. Makes 8 servings.
Mix beef, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce and pepper; gently shape into 1-inch balls (a meatball scoop can be used). Cook meatballs in shortening in 12-inch skillet until brown. Remove meatballs from skillet; drain fat. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until coated. Simmer, uncovered, 30 minutes. Serve hot in chafing dish.
Wash okra and drain well. Remove tip and stem. Cut into 1/2-inch pieces. Add egg to okra and toss to coat. Combine cornmeal, salt and pepper. Dredge okra. Deep fry in hot oil at 375° until golden brown.
Let cream cheese soften at room temperature. Add juice from minced clams until mixture is the right consistency. Add remaining ingredients.
Mix first 3 ingredients and bring to a boil in a deep dish pie pan. Work Crisco into the flour as if making biscuits. Then work in the iced water, making a dough for dumplings and crust. Flour the board and roll the dough out with rolling pin. Roll thin, then cut in 1-inch strips all across the board. Have the berries boiling and drop dumplings all across the pan, dipping the juice over the dumplings and making sure to cover good. Then roll a top crust while berries are still boiling. Place cover on pie. Cover the top with butter and then sugar. Place in oven and brown the top, being careful to not let burn.
1st Layer: Mix and press into bottom of 9 x 13-inch pan. Bake at 350° until very light brown. Cool.
Soften cheeses to room temperature; blend well. Mix with paprika. Cover and refrigerate until firm enough to mold into a ball. Roll in finely chopped nuts. Cover and refrigerate until needed.
Mix barbecue sauce and jelly; dissolve over medium heat. Once sauce is dissolved, cut wieners into small pieces and add to the sauce. Cook slow until wieners are done. Serve with toothpicks.
In a large saucepan, combine the cubed potatoes, peas and onions and Italian dressing. Bring to a boil; reduce heat to medium-low and simmer 15 minutes until vegetables are tender. Stir in sour cream; blend well. Serve warm, garnished with fresh mint.
Beat eggs, then add remaining ingredients. Beat until well blended. Pour into a tube or Bundt pan. Bake at 350° for 1 hour. Sprinkle with powdered sugar.
Melt shortening in large skillet; brown meat on all sides. Stir in consomme, wine, soy sauce, garlic and onion salt. Heat to boiling. Reduce heat; cover and simmer 1 hour or until meat is tender. Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until thickened. Serve over rice or noodles.
Heat milk to lukewarm. Dissolve yeast. Mix together first 6 ingredients. Let rise until double in bulk. Turn out on lightly floured board and knead in remaining 5 ingredients. Set aside 1/3 of the dough. Divide remaining dough in three equal parts and roll each in a strip about 12 inches long. Braid. Put on greased baking sheet.
Mix all together until blended; pour in greased baking dish. Crumble 1 sleeve Ritz crackers for top. Melt 1 stick butter and drizzle over mixture. Bake at 425° for 30 minutes.
Preheat oven to 350°. Cut buttered bread into crouton size pieces. Stir eggs and milk together in a large bowl. Mix all the remaining ingredients in with milk and egg mixture. Pour into a buttered (or spray with Pam) 9 1/2 x 11-inch baking dish. Refrigerate overnight. Bake for 50 to 55 minutes at 350°.
Grate cheese; add margarine at room temperature. Cream in mixer to consistency of shortening for cake. Gradually add flour, salt and pepper. Use star plate or cookie press to shape. Bake at 350° for 10 to 15 minutes.
Dissolve jello in hot water. Add 7-Up. Chill until thickens. Drain pineapple juice (save). Fold pineapple, marshmallows and bananas in jello. Put in pan. Chill until firm.
Mix by hand! Line 13-inch greased pan with wax paper (a must). Pour in cake batter and bake for 1 hour in 350° preheated oven. Turn out on board and pull wax paper away from cake.
Place all ingredients (except Bisquick, oil and milk) in crock-pot for 5 to 6 hours on low. Drain thoroughly in colander. Save and cool liquid. Debone chicken and cut into small pieces. Thicken liquid with flour and water paste. Add chicken and vegetables. Pour into oblong baking dish. Preheat oven to 450°. Make biscuits with Bisquick, oil and milk. (Knead 2 minutes, then cut.) Place on top of chicken and bake 15 to 20 minutes or until biscuits are golden brown.
In large bowl, combine pineapple chunks, mandarin oranges, grapes and kiwi slices. Set fruit aside. Add water to reserved pineapple juice to make 1 cup liquid and combine with orange juice, honey and lemon juice. Pour over fruit mixture. Cover and chill until ready to serve. Serves 6.
Mix the wine, butter and garlic together and pour over the shrimp. Sprinkle with paprika and parsley flakes. Bake in a 350 degree oven for about 6 to 7 minutes. Be careful not to overcook the shrimp. The shrimp is done when it turns pink.
Boil potatoes in jackets; cool. Peel potatoes and grate. Mix with other ingredients. Bake at 350° for 30 to 40 minutes.
Mix all together. Put in a large roaster. Cover and bake at 250° for 3 hours.
Wash and bake sweet potatoes until almost fork-tender (about 45 to 50 minutes). Cool. Scoop potatoes out of skins and mash, there should be about 2 cups. Mix potatoes and remaining ingredients until smooth. Pour into pie shell. Bake at 350° until knife inserted in center comes out clean (50 minutes). Garnish with whipped cream. Makes 1 (9-inch) pie; preparation time: 45 minutes; cooking time: 1 1/2 hours.
Heat oven to 375°. Grease 13 x 9-inch pan. In medium saucepan, combine the first 4 ingredients. Cook over medium heat, stirring constantly, until mixture begins to bubble. Remove from heat; cool slightly. Set aside.
Cream butter and sugar. Add eggs, one at a time; beat well. Add anise flavoring. Sift together flour and baking powder gradually. Add to butter-egg mixture. Flour board and knead dough. Shape into large loaf divided into thirds. Roll each in small amount of flour. Form into loaves, pat and shape. Bake 30 to 35 minutes at 350°. Slice. Put on cookie sheet. Bake an additional 10 minutes.
Melt butter and chocolate. Add sugar and milk. Keep heating and stirring until sugar is dissolved. Remove from heat. Stir in oats, nuts and vanilla. Allow mixture to cool to medium warm. Roll teaspoonfuls into balls. Place on waxed paper lined cookie sheets. Chill until firm. Makes about 6 dozen.
Mix hamburger, salt and onion in pan. Saute until brown. Add cubed potatoes, mixed vegetables and tomato sauce. Cook for 45 minutes. Stir often.
In a medium to large saucepan, melt 1/4 stick butter or margarine and stir in 1/4 cup flour until smooth. Add 1 cup milk and stir at a low boil until thickened and leaves sides of pan (about 2 minutes). Remove pan from burner. Add to this white sauce the chicken, onion, 1 egg, 1/2 cup fine bread crumbs, parsley, poultry seasoning, salt and pepper. Blend well. Refrigerate at least 1 hour.
Combine soup and 1/4 cup water. Add 1 cup noodles, tuna, celery, cashews and onion; toss lightly. Place in ungreased 10 x 6 x 1 1/2-inch baking dish. Sprinkle remaining noodles over top. Bake at 375° for 15 minutes. Serves 4 to 5.
Mix ingredients (except marshmallow cream) and bake at 350° for 30 minutes in a 9 x 13-inch pan. Spread marshmallow cream on cake as soon as you take from oven. Drizzle frosting over marshmallow cream. Cool and cut into small pieces. Very rich.
Combine sugar, oleo, salt and milk. Bring to a full boil (rolling) and boil over low heat for a full five minutes, stirring constantly. Remove from heat and add melted chocolate and Marshmallow Creme. Add nuts and vanilla; stir until well mixed. Pour in a greased 9 x 13-inch dish. Cool for several hours. (Melt chocolate slowly; it burns easily. Use heavy pan.)
Cook and drain vegetables. Mix all ingredients and put in 9 x 13-inch pan. Top with mixture of 1/2 cup melted butter or margarine and crushed Ritz crackers. Bake in a 350° oven for 20 minutes.
Fold package of dry jello into cottage cheese and Cool Whip. Add crushed pineapple or fruit cocktail and mandarin oranges. Refrigerate until ready to use.
Brown meat and spices; drain. Add tomato sauce, paste and sugar. Simmer about 1 hour on low.
Chop chicken into small pieces. Crush chips. Add all other ingredients, except cheese. Mix together; pour into baking dish. Top with cheese and bake at 350° for about 30 minutes or until cheese is melted good. (Can use Velveeta cheese.)
Mix flour, sugar, butter, baking soda and salt in large bowl. Make a well in the center and add egg and buttermilk. Mix well. Blend in caraway seed and currants. Knead until smooth, 2 to 3 minutes. Form into 2 round balls and place on buttered cookie sheet. Brush with beaten egg. Bake in 375° oven until well browned. Cool before cutting.
Mix sugar, oleo and syrup in heavy saucepan and bring to a boil for 1 minute, stirring constantly. Remove from heat and add baking soda and vanilla. Stir. Pour over cereal in a large bowl. Mix well to coat cereal.
Pour oil over crackers and mix well. Blend dry ingredients and mix with crackers. Put in airtight container and refrigerate overnight.
Preheat oven to 350°. In bottom of unbaked pie shell, sprinkle 2 tablespoons flour and then sprinkle 2 tablespoons sugar. On top of this arrange the finely sliced apples. Pour on top 3/4 cup sugar. Then sprinkle with cinnamon. Over this pour sweet cream. Then dot with butter. Bake for 45 minutes. Serves 6 to 8.
Blend condensed milk, milk and water. Add peach pulp and lemon juice. Freeze. This makes 2 quarts.
Sift together dry ingredients into large bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth and blended. (Batter will be thin.) Pour into prepared pan. Bake in 350° oven for 30 minutes.
Cook chicken; salt to taste. Let cool. Skin and bone it and cut it into chunks.
Saute onion. In oblong baking dish, mix tuna, onion and pepper. Pour in soup and water. Cook noodles until tender. Drain and add to tuna mixture. Top with crumbled bread and shredded cheese. Bake at 350° for 30 minutes.
Place sliced onions in bowl. Boil next 4 ingredients and pour over onions. Soak overnight. Drain well and add 1 1/2 cups salad dressing and 2 teaspoons celery seed. Chill several hours.
Mix ingredients in large container. Store in dry place. For each cup of hot chocolate, mix 1/3 cup mix to 1 cup hot water.
Mix well shortening, sugars and eggs. Stir in milk and vanilla. Sift flour, soda and salt together. Combine with sugar mixture. Blend in nuts. Chill 1 hour. Drop rounded tablespoonfuls on greased cookie sheet. Frost with browned butter frosting.
Add 3 cups boiling water to Jell-O. Mix well. Add orange juice concentrate. Add pineapple and oranges. Mix. Put in refrigerator and let set up. Mix pudding (dry) with Cool Whip. Spread on top of set up Jell-O. (Sprinkle with Cheddar cheese if desired.)
Combine all ingredients. Cook over low to medium heat until cheese is melted. This is hot and delicious.
Mix all together and let set overnight in the fridge. This will stay good for a week, if it lasts that long.
Microwave chicken breasts on High 2 minutes. Microwave broccoli until about half done. Layer broccoli in 9 x 9-inch casserole dish. Top with chicken breasts and pour soup mixture over chicken and broccoli. Top with bread crumbs. Bake at 350° for 30 to 45 minutes.
Fix Dream Whip as directed. Blend cream cheese with 1/2 cup of powdered sugar. Mix cream cheese mixture with Dream Whip and spread over graham cracker crust. Then dissolve jello in boiling water. Add frozen strawberries. Stir until thick. Pour over cream cheese and Dream Whip mixture and chill.
Mix cake mix, margarine and buttermilk together, then, in separate bowl, mix food coloring and cocoa. Fold into cake mixture with spoon. Put soda and vinegar in cup; mix, then add to cake mixture with spoon. Bake at 350° for 35 to 40 minutes.; cut both layers in two, making 4 layers.
Melt candy and margarine on low heat. Mix sugar, eggs and vanilla. Sift flour and baking soda together. Add to egg mixture, alternating with the buttermilk, beginning and ending with flour. Pour in candy and mix well. Add nuts. Bake in a greased 9 x 13-inch pan at 300° for 1 hour and 15 minutes.
Shell and devein the shrimp, leaving fantail on. Combine all remaining ingredients. Mix well. Dip shrimp in mixture; place in shallow pan in single layer. Pour remaining sauce over shrimp. Broil 6 to 8 minutes 3 inches from heat. Makes 4 servings.
Brown hamburger and onions until done. Drain away all grease. Place into a casserole dish that is very deep. Add all the remaining ingredients. Bake at 400° until it bubbles. Turn oven down to 375° and bake for 45 minutes.
Put 1/2 lettuce into bowl. Add layer of celery, onion, bell pepper, peas and eggs. Top with remaining lettuce. Cover with mayonnaise, spreading to sides of bowl. Sprinkle with cheese and crumbled bacon on top.
Mix salad dressing and seasonings in a large bowl until well blended. Stir in potatoes and onion to coat. Divide potato mixture evenly among six 12-inch square pieces of foil. Seal each to form packet. Place on grill and grill, covered, for 40 minutes or until done. Makes 6 servings.
In a small mixing bowl, combine cream cheese, sour cream, sugars and syrup; beat until smooth. Chill. Serve with fresh fruit.
Saute diced medium onion and mushrooms. Brown hamburger and drain. Combine hamburger, soup, sour cream, onion and mushrooms. Cook egg noodles as directed on package. Drain and combine with hamburger mixture. Simmer for 30 minutes.
Scald together milk, sugar and shortening. Remove from heat. Add 2 cups water and salt. Let cool slightly. Mix 1 package yeast with 2/3 cup warm milk mixture and yeast mixture. Stir together and add remaining flour, 2 cups at a time. Knead dough to a smooth consistency. Let rise to double size. Punch down and rise again. Work into rolls or loaves and place in greased pan. Bake 1/2 hour at 400° and 1/2 hour at 350°. Makes one 9 x 13-inch pan plus 1 loaf.
Cook first 3 ingredients in a large Dutch oven over medium heat until meat is browned, stirring to crumble. Drain and return meat to Dutch oven. Add spaghetti sauce and next 6 ingredients. Bring to a boil; cover, reduce heat and simmer 20 minutes, stirring occasionally. Stir in tomatoes and vegetables. Return to boil. Cover and simmer 10 to 12 minutes or until vegetables are tender. Yields 12 cups.
Cook carrots with 2 tablespoons of cinnamon and drain. Add honey and lemon juice; toss with 1 teaspoon of cinnamon more.
Mix in saucepan the pudding, sugar, milk and butter. Cook to soft ball stage. Take off and stir in peanuts. Beat until starts to thicken. Drop from teaspoon on waxed paper.
Cut medium head of cabbage in strips. Place in large skillet; cover with water and simmer until tender. Do not overcook. Fry bacon cubes in another large skillet. Remove all but 3 tablespoons of drippings. Add approximately 2 tablespoons of flour and enough water from cabbage to make a gravy. Add sugar and vinegar to make a sweet sour taste that pleases you. Add salt and pepper. Drain cabbage and add to gravy mixture. Simmer for a few minutes.
Beat egg, vanilla and sugar. Mix flour, baking powder and salt. Beat into first mixture. Add apples and nuts. Bake in 9-inch square pan for 30 minutes at 350°. Beat heavy cream; add pineapple. Top pie just before serving.
Mix and cook sugar, milk, flour and cocoa. Then add egg yolks. Cook until thick. Turn off and add vanilla and margarine. Put in baked pie shell.
Dissolve soda with hot water. Mix other ingredients in order. Drop by teaspoons on baking pan about 3-inches apart. Bake at 325° for 15 to 25 minutes.
In a medium bowl with electric beater, cream butter and sugar; beat in salt and lime juice. Add flour and stir until blended. Chill, covered tightly, until firm enough to handle. Shape into two 4-inch long rolls. Wrap in Saran. Chill until firm. Remove 1 roll at a time. Cut crosswise into 1/8-inch slices. Use a wide metal spatula to place 1-inch apart on ungreased cookie sheets. Sprinkle with sugar/lime rind mixture. Bake at 375° approximately 6 to 8 minutes. Cool on a wire rack. Makes 5 dozen.
Brown hamburg; add onion and celery. Cook until tender, not brown. Put in casserole. Add rice, bean sprouts, mushrooms and juice on both. Add tomatoes and seasoning. Bake at least 1 hour or longer at 325°.
Fry hamburg and onion in a large pan. Add water, onion soup mix, tomatoes and vegetables. Bring to a boil. Add orzo and cook until pasta is done.
Add all ingredients, except zucchini and corn, to a 3 quart saucepan. Bring to a boil, reduce heat and simmer 20 minutes. Add zucchini; simmer another 20 minutes, then add corn and cook 5 minutes more. Serve hot.
Brown ground beef and drain. Add garlic, parsley, basil, salt, tomatoes and tomato paste. Simmer uncovered until thickened. Cook noodles and drain. Rinse in cold water. Combine egg, cottage cheese, salt and pepper, parsley and the Parmesan cheese. Alternate layers of noodles, cottage cheese mixture, beef mixture and Mozzarella cheese. Bake 30 minutes at 375°. Let stand 10 minutes before cutting.
Saute pepper and onion in oil until brown. Add hamburger; cook 5 minutes or until brown. Add tomatoes (not drained, but chopped), water, rice and seasonings. Cover and simmer 10 minutes. Serves 5.
In Dutch oven, brown chicken in oil; drain. Add carrots, mushrooms, onions, wine, water, parsley, salt, bouillon and spices. Bring to a boil. Reduce heat. Simmer with cover for 50 minutes. Spoon off fat.
In medium bowl, combine nondairy creamer, egg, onion, mustard, salt and pepper; set aside. In large bowl, mix corned beef, sauerkraut, ground beef and bread crumbs. Add reserved egg-onion mixture and mix with hands until thoroughly combined. Pat 1/2 of mixture into prepared pie shell. Sprinkle cheese evenly over top; cover with remaining mixture and sprinkle with chopped parsley, if desired. Bake at 375° for 35 to 40 minutes. Serve at once or bring to room temperature; cover with plastic wrap and freeze up to three months. If frozen, to serve, partially thaw in refrigerator and bake at 350° for 40 to 50 minutes until heated throughout and bubbly. Makes 6 to 8 servings.
Have everything at room temperature and mix all together, except caraway seed. Cover and let set in a warm place for one hour. Cook over medium heat, stirring constantly, for 15 minutes. (Takes a while, but it's worth it.) Pour into a buttered dish and top with caraway seed, if desired. Refrigerate with cover on, spread and enjoy.
Place potatoes in crock-pot (only fill 2/3 full). In saucepan, melt butter; add onion. Steam until clear, then add flour stirring constantly on medium heat. Add milk and simmer until sauce begins to thicken; remove from heat. Add 1 1/2 cups of cheese. Cook on low 14 to 16 hours. Best when done the night before. Place remainder of cheese on top. Serve when melted.
Sprinkle paprika over meat, cut in strips and let stand 10 minutes. Cook meat and garlic in oleo until browned. Add onions and peppers. Cook until wilted. Add beef broth and simmer 15 minutes. Blend cornstarch, water and soy sauce. Add to meat mixture. Cook until thickened. Serve over rice.
Mix all ingredients together in a shallow casserole dish. Bake, covered, at 350° for 30 to 40 minutes. Then uncover and cook for another 10 minutes.