HumbleIntelligence/food-ner-1-Million huggingface dataset:
Don't add salt to anything. Debone chicken. Place in bottom of pan. Slice boiled eggs and place over chicken. Put drained vegetables over the eggs. Mix the 3 cans of soup with 1 cup of the chicken broth. Pour the mixture over the vegetables.
Mix all ingredients except lemon into a small saucepan. Cut lemon in half and squeeze juice into the saucepan. Mix well. Bring to boil over low heat. Cook 45 minutes, stirring occasionally. Set aside to cool. Remove and discard ginger root. Sauce may be refrigerated in a covered container about 6 months. Makes 3 cups.
Mix all ingredients well. Place steak in a shallow pan or baking dish. Pour marinade over; let stand 3 to 5 hours, or refrigerate for a longer period of time. Grill steak over charcoal.
Pour 1 cup boiling water over above and cook slowly until clear and thick. Let cool. Bake a pie crust (your choice), cool. Place strawberries (fresh) in crust. Pour cooked Jell-O over strawberries and place in refrigerator. Serve with Cool Whip.
Cream shortening and sugar until light and fluffy. Add eggs, one at a time. Beat well. Add milk and dry ingredients. Add flavoring and mace. Spoon batter into greased and floured tube pan. Bake at 325° for 1 hour and 10 minutes. Cool before moving from pan.
In a heavy saucepan, mix together dates, nuts and Eagle Brand milk over low heat and stirring constantly, cook until dates have melted. Remove from heat and spoon topping onto a Ritz cracker. Bake at 350° for 6 minutes. Remove from cookie sheet and cool. Cream together powdered sugar, butter and enough cream to make a smooth icing. Top each Ritz with a dollop of icing.
Shape meatballs into 1 inch balls. Place on a jelly roll pan. Bake in preheated oven at 400° for 10 minutes. Meanwhile, in large saucepan, combine brown sugar, cornstarch, basil and salt; stir in remaining ingredients. Cook over medium heat, stirring constantly until thickened. Add meatballs. Remove from heat, pour into storage container; cool. Cover and refrigerate. Just before serving, heat meatballs about 10 minutes in sauce. Makes about 4 dozen.
Cream butter. Add sugar and vanilla; continue beating until light. Beat eggs and add to butter mixture; blend well. Sift flour, measure, sift with salt and add to dough using enough flour to make dough stiff. Chill 20 to 30 minutes. Roll out to 1/4-inch thickness. Cut with cookie cutter and bake on lightly greased cookie sheet in 400° oven for approximately 10 minutes. Cookies may be sprinkled with sugar before baking. Remove from cookie sheet to cool.
In medium size bowl, with mixer at medium speed, cream butter and 1/2 cup sugar until light and fluffy. Add vanilla and flour; continue beating until well mixed. Stir in nuts. Cover; chill dough for 1 hour. Preheat oven to 350°. Shape into 1-inch balls and place on ungreased cookie sheets. Bake for 15 minutes. Let stand on cookie sheet for 2 to 3 minutes before removing to wire rack. Roll in remaining confectioners sugar. Cool completely on wire racks, then roll again in confectioners sugar. Yield: about 3 dozen.
In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add lemon juice and enough cold water to pineapple juice to make 1 cup. Stir into gelatin. Chill until slightly set. Stir in pineapple and carrots. Pour into a 4-cup mold coated with nonstick cooking spray. Yield: 6 servings.
Preheat oven to 350°. In large skillet, saute green pepper and onions. Add tomatoes, tomato juice, garlic powder, black and cayenne pepper. Mix well; stir in rice. Cover; bring to a boil. Mix in turkey and pour into a 3-quart ungreased casserole. Bake covered for 1 hour 25 minutes or until rice is tender. Stir rice once or twice. Garnish with parsley.
Mix all together; shape into ball and chill. Serve with your favorite cracker or a variety of them.
Mix all ingredients. Drop on ungreased baking sheet with spoon. Bake for 20 minutes at 350°.
Whisk eggs; add sugar, salt, mustard, vinegar and water. Stir. Whisk in flour. Cook over medium heat until thickened. Stir constantly with whisk.
Beat eggs well. Add sugar and cream well. Add oil and pumpkin; mix. Sift dry ingredients together and add alternately with milk. Flour and grease 2 (9 x 5 x 3-inch) loaf pans. Bake at 350° for 1 1/2 hours.
Shred lettuce in large serving bowl. Sprinkle next 3 ingredients in order and in layers. Break peas apart and sprinkle over all. Spread mayonnaise over all. Sprinkle on sugar and cheese. Cover tightly. Refrigerate 24 hours. Top with bacon before serving. Can be tossed.
Combine squash, eggs and butter; stir well. Set aside. Combine remaining ingredients in large bowl. Make well in center of mixture. Add squash mixture to dry ingredients, stirring just enough until moistened. Spoon into greased muffin cups, filling 3/4 full. Bake at 375° for 20 minutes. Makes 2 dozen regular muffins.
Dissolve yeast in warm water. Add honey (or brown sugar), half the white flour, salt and oil. Beat 2 minutes on medium speed, or 300 vigorous strokes by hand, scraping sides and bottom of bowl frequently. Using a spoon, blend in the whole wheat flour and the remaining white flour. Cover with damp cloth and let rise in a warm place until doubled, about 30 minutes.
Beat eggs; add sugar oil and flavoring. Add flour, baking soda and salt. Dough should be pliable to put through funnel on machine. Break off about 2 inches long and shape as desired in an S or O shape. Bake on greased cookie sheet at 350° for about 21 minutes.
In a medium bowl, combine drained green beans, soup, milk and 3/4 of the can of onions. Bake 30 minutes at 350°. Top with remaining onions and bake uncovered for 5 minutes.
Put all ingredients in dish pan and boil for 30 minutes. Put in sterilized quart jars and seal.
Brown onion, garlic and ground beef. Drain grease. Cool. Stir in Mozzarella, crumbs, parsley and egg. Season to taste. Cook shells in salted water 15 minutes. Drain. Stuff. Spoon layer of sauce in 9 x 13 x 2-inch pan. Place shells on sauce, side by side. Mix wine with remaining sauce. Pour over shells. Sprinkle with cheese. Bake at 400° for 20 to 25 minutes. Serves 8.
Mix deviled ham and cream cheese together until creamy. Serve on crackers. Very good for parties and brunches at work.
Cream butter and sugar together. Add eggs and vanilla and beat until fluffy. Mix dry ingredients together and beat into batter until a soft dough forms. Refrigerate several hours or overnight.
Prick bottom and sides of pastry shell. Bake at 350° for 8 minutes. Set aside to cool. Coat tomato slices with flour, salt and pepper. Saute in hot oil until golden brown. Set aside.
Cover bottom of pan with coconut. Cover with nuts (do not stir). Prepare cake mix as directed on box. Pour over nuts (do not stir). Combine butter, powdered sugar and cream cheese. Stir until smooth. Spoon over cake (do not stir). Bake at 350° for 1 hour.
In 9 x 13-inch pan mix together pie filling, pineapple and sugar. Sprinkle cake mix (dry) evenly over top; sprinkle with nuts and dot with oleo. Bake for 30 to 45 minutes at 350°.
Mix first 7 ingredients in greased casserole dish. Mix melted margarine and 1/2 cup cracker crumbs together. Pour over corn mixture. Bake at 350° for 1 hour.
Mix ingredients together until smooth, then stir in second cup confectioners sugar. Shape into tiny balls. Roll each ball in 3/4 cup finely chopped salted peanuts. Place on wax paper and refrigerate until firm.
Cut scallops into small pieces and salt. Make a syrup of butter, sugar and pineapple juice. Dip scallops and pineapple slices in syrup. Place pineapple in a well greased shallow pan. Put scallops in center of pineapple slices. Bake at 350° for 30 minutes, basting once with syrup.
Beat lemon jello, eggs and water 2 minutes. Add lemon cake mix and cooking oil. Beat 2 minutes. Bake in 9 x 13-inch pan. Ten minutes before cake is done, mix powdered sugar and lemon juice. Remove cake from oven and place on cooling rack in pan. Use fork and make holes halfway through cake. Do entire top of cake this way. Then pour lemon juice mixture on top of cake into the holes and along the edges of the pan. Bake at 350° for 35 minutes. Serves 12 to 15.
Fill 13 x 9-inch baking pan 1/2 full with fruit. In a large bowl, cream butter and 1/2 cup sugar. Add milk, mixing together. Stir in flour, baking powder, vanilla and salt (if not using self-rising flour). Mix well and pour over fruit. In a small bowl, mix 1 cup sugar and 1/2 cup water; pour over batter. Bake at 350° for 1 hour.
Combine flour, salt, pepper and paprika in paper bag. Add chicken, shake to coat. Reserve 2 Tbsp. flour mixture for gravy. Brown chicken in oil in skillet. Place chicken in 9x13-inch baking dish. Add onions, carrots and celery. Blend reserved flour mixture, brown sugar, and ginger into pan drippings; stir to make smooth paste. Add orange juice concentrate and 3/4 c water. Cook until bubbly. Pour over chicken. Bake covered at 350° for 1 1/2 hours. Makes 4 servings.
Thinly slice chicken. Flour chicken and saute in olive oil. Season with garlic salt and pepper. Place in baking dish. Saute beans, onions and mushrooms in olive oil. Put on chicken. Brown flour and margarine. Mix broth and water and add; mix until blended. Add garlic, cilantro and red pepper. Stir in flour to make gravy. Pour over chicken; cover and bake at 325° for 45 minutes.
Heat oven to 375°. Grease cookie sheet with shortening. Prepare the cake mix as directed on package except use 1/2 cup water and 2 eggs, omit salad oil. Drop the dough by rounded tablespoonful 3 inches apart onto greased cookie sheet. Sprinkle with chocolate chips. Bake in 375° oven 8 to 10 minutes or until almost no impression remains when a cookie is touched lightly. Cool on cookie sheet 1 minute, then lift the cookies to rack with pancake turner. Makes about 30 cookies.
Preheat oven to 325°. Butter and flour two 9 inch round cake pans; line with wax paper, shaking out excess flour. In a bowl, sift flour, baking soda, and salt.	In another bowl, beat the butter with an electric mixer until smooth. Add sugar and beat until light and fluffy. Beat in eggs, orange zest, and vanilla. Beat in 1/3 of dry ingredients alternately with 1/2 of the buttermilk until combined well. Add half the remaining dry ingredients and the remaining buttermilk, and beat until combined well. Finally, beat in the remaining dry ingredients.
Preheat the oven to 325° and set a rack in the middle level. Butter and flour a 10-inch tube pan.
Preheat oven to 350°. Spray or oil (sparsely) a deep 2-quart casserole. Wash and slice the squash. Place layer of squash in casserole. Add layer of tomatoes, then layer of onions. Sprinkle with 1/2 the herbs, salt and pepper. Repeat layers and seasonings. Cover and bake for 45 to 50 minutes.
Beat egg, salt and water with beater until foamy. Add flour while stirring. Continue to add flour until dough will not stick to sides of bowl. Roll as thin as possible with rolling pin with plenty of flour. Cut with pizza cutter. Let lay until nearly dry. Have broth nicely seasoned and boiling. Drop in noodles and cook 15 to 20 minutes. (Putting noodles in just warm oven for 5 minutes will dry them out nicely.)
Combine milk and egg in a large bowl. Place chicken pieces in mixture; refrigerate 1 hour. In a medium size bowl, mix flour, salt, black pepper and cayenne. Dredge chicken pieces in flour mixture; shake off excess. Spread bacon over bottom of a large, heavy frying pan. Arrange chicken pieces on top of bacon in a single layer. Cook, uncovered, over medium-low heat, turning as chicken browns, for 50 minutes, until chicken is tender. Remove chicken from the skillet; drain on paper towels. Sprinkle any loose bacon pieces over chicken before serving. Serves 8.
Mix sugar, cinnamon, nutmeg and sour cream. Bring to a full boil. Boil 5 minutes. Remove from heat and stir in vanilla. Add nuts and stir until mixture sugars. Pour on wax paper. Separate and let cool thoroughly. Place in airtight container. Will keep 3 months.
Mix all ingredients with beater until well mixed. Store in chili sauce or salad dressing bottles in refrigerator at least 24 hours before using. A clove of garlic may be grated and used in place of onion.
Heat oven to 375 degrees. Mix butter, sugar and eggs thoroughly. Blend in flour, cream of tarter, baking soda and salt. Shape into 1 inch balls. Mix 2 Tbsp. of sugar and cinnamon into a bowl. Roll balls into mixture and place 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes or until set; immediately remove from cookie sheet. Makes 5-6 dozen.
Put steak cubes, onion and garlic in crock-pot. Stir in flour and mix to coat steak cubes. Add all other ingredients except sour cream. Stir well. Cover and cook on low setting for 7 to 10 hours. Add sour cream 30 minutes before serving and stir in thoroughly. Serve over hot buttered noodles or rice. (On high setting, cook 5 to 6 hours, stirring occasionally.)
Preheat the oven to 350°. Mix first 3 ingredients and set aside. Brown meat in butter. Add tomato sauce and next 4 ingredients. Cook noodles as directed on package. In buttered 2-quart casserole dish, alternate layers of noodles, beef mixture and cream cheese mixture. Top with grated cheese. Bake at 350° until brown, about 30 minutes.
Peel potatoes, onions and dice. Place all ingredients in large pot. Add at least a quart of water. Cover. Bring to boil. Lower heat almost to a simmer and cook for 45 minutes and serve.
Melt chocolate and butter in saucepan. Add powdered sugar, dry milk, corn syrup, water and vanilla into chocolate. Stir continuously until well blended and smooth. Remove from heat and add nuts. Turn into a buttered square pan. Cool and cut in squares.
Roll cookies to fine crumbs. Set aside. Mix pudding and milk. Chill until thick. Mix butter, cream cheese and powdered sugar. Add Cool Whip and nuts to cheese mixture, then add pudding to this mixture. Layer cookie crumbs, pudding and cheese mixture in a large glass bowl. Always start with some cookie crumbs in bottom of bowl and save some to sprinkle over top. Refrigerate.
Slop it all together. Mix well. Pour batter into a well-greased tube pan. Bake at 350° for 1 hour.
Cook onion in oil in medium saucepan until lightly brown. Stir in flour, then add 2 cups buttermilk. Stir over low heat until thick. Add tomatoes and remaining 1 cup buttermilk, salt, pepper and parsley. Heat, but do not boil. Makes about 5 cups.
Cream Crisco, butter and sugar. Add eggs one at a time, beating well. Add flour and baking powder, mixing well, then add milk. Pour into greased tube pan. Bake at 325° for 1 hour.
Mix sugar and cocoa. Add enough milk to mix sugar and cocoa. Add eggs and beat, then add rest of milk, flavoring and butter. Pour into pie shell and bake at 325° until done.
Crush crackers. Put 1/2 in bottom of casserole dish. Dot 1/2 of butter on cracker crumbs. Place chicken on crumbs. Add water chestnuts. Mix soups and sour cream. Pour over top. Add other crumbs and dot with remaining butter. Bake 30 minutes at 350°.
Beat eggs lightly in a large bowl. Stir in remaining ingredients, making sure milk is last. Pour into two unbaked pie shells. Bake for 15 minutes at 425°. Reduce to 350° and continue baking for 40 to 50 minutes more or until knife inserted comes out clean. Cool and serve as you would regular pumpkin pie.
Mix Jell-O in water. Add to cake mix. Add Wesson oil and eggs. Bake 1 hour and 15 minutes at 325° in tube pan.
Brown hamburger meat and rinse off grease. Return to pan or Dutch oven. Add water, onion and spices. Mix well over medium heat. Add chicken and mushroom soups and enchilada sauce. Rinse each can with small amount of water and add to pot. Simmer 10 minutes, mixing well.
Dissolve Jell-O completely in boiling water. Stir in cold water. Pour into square 8-inch pan. Refrigerate until firm, about 4 hours.
Rinse and drain shrimp. Pour into a 9 x 13-inch Corning Ware dish, sprayed with vegetable oil. Place margarine slices on top of shrimp. Pepper shrimp heavily. Bake at 400° for approximately 10 minutes. Turn shrimp with a spatula. Cook an additional 10 minutes.
Make crust and place half on bottom of pan. Bake at 400° for 8 to 10 minutes. Mix sugar, flour, nutmeg and mace together. Put half of the mixture on bottom and then peaches. Add rest of sugar mixture on top and put in butter. Put on top crust. Cook at 350° until brown.
Wash real good. Put in pan the night before you want to serve them and add water to cover plus 4 more cups water. Let set and next morning put on stove at low temperature. Add salt and ham hock (or vegetable oil). Cook until tender. Watch and don't let boil dry. Keep plenty of water in beans. To add flavor you may put a whole onion in while cooking.
Boil macaroni until tender; strain. Brown ground beef or chuck in skillet; drain off fat. Add onion, green pepper and one can of mushroom soup with 1/2 can of milk. Then add cooked macaroni; mix together and add salt and pepper to taste. "A time saver and also delicious."
Combine tomatoes, cheese, basil and garlic; set aside. In a 3-quart saucepan, combine 1 1/3 cups water, milk and margarine; bring just to a boil. Gradually add pasta while stirring. Stir in broccoli and boil for 5 to 6 minutes, while stirring frequently. Remove from heat. Let stand 3 minutes. Add pasta-broccoli mixture to tomato mixture, tossing well. Serve immediately. Makes 4 servings.
In medium skillet, cook apple in margarine until tender. Stir in brown sugar and cloves. In small bowl, combine remaining ingredients; blend well. Stir into apple mixture and cook until mixture boils and thickens, stirring constantly. Serve warm sauce over turkey. Makes 2 cups sauce.
Mix flour, salt and pepper. Rub or pound mixture into the meat. Heat oil in heavy skillet. Brown meat well on all sides. Blend beef broth, water, barbecue sauce and chili powder. Pour over meat. Cover and simmer for 1 hour. Add green pepper and olives. Simmer 1 to 1 1/2 hours longer, until meat is tender. Skim fat from gravy and thicken as desired.
Cook macaroni shells until tender. Cut crab meat into bite size pieces. Add chopped onions, celery and eggs. When shells are done, drain well and let cool.
Sift together all dry ingredients into a large mixing bowl. Add oil, vinegar, vanilla and water. Mix and beat for 4 minutes. Pour into greased and floured tube pan. Bake at 350° for 55 to 60 minutes.
Dissolve gelatin in hot water. Chill until partially set. Blend in the mayonnaise. Fold in all the remaining ingredients. Chill. Yields 6 to 12 servings.
Mix well and roll into marble size balls. Place in greased shallow pan. Bake at 350° for 30 minutes or in electric skillet, sear to brown.
Mix hash browns, sour cream, cheese and soup together. Put mixture in buttered baking dish. Sprinkle cornflakes on top of mixture and drizzle butter on top. Bake at 350° for 40 minutes.
Combine margarine, sugar, vanilla and eggs; beat well. Add flour, baking powder, salt, cocoa and nuts. Mix well. Spread into a 13 x 9-inch pan. Bake at 350° for 15 minutes. Remove from oven. Cover completely with marshmallows. Bake 3 minutes. Cool.
Combine all ingredients, except cheese, and pour into greased casserole. Sprinkle with grated cheese and bake in preheated 350° oven for 35 to 40 minutes.
Cream shortening and sugar. Add slightly beaten egg yolks and blend well. Add crushed pineapple, including juice. Sift baking powder with flour and add to mixture. Add coconut and vanilla. Fold in stiffly beaten egg whites. Pour into 3 greased and floured cake pans. Bake at 350° for 30 minutes. Allow to cool before frosting.
In a 3-quart mixer bowl, combine margarine, sugar, eggs and pumpkin. Beat on medium speed, scraping sides of bowl often, until well blended (1 to 2 minutes). Reduce to low speed. Stir in flour, baking powder, soda, salt, cinnamon and raisins.
Peel potatoes and cut up into small blocks. Place butter in skillet (with lid) to melt. Add potatoes, salt and pepper. Smother potatoes until soft. Slice sausages in small circles and add to potatoes. Let simmer for 20 minutes on low temperature. Serve with bread.
Combine all ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat and cook 15 minutes, stirring occasionally. Yield: 8 servings.
Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool 30 minutes at room temperature. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minutes. Quickly pour into gelatin. Stir with wire whisk until well blended. Pour into 13 x 9 inch pan. Refrigerate 3 hours or until firm. Dip bottom of pan in warm water about 15 seconds. Cut into decorative shapes with cookie cutters all the way through gelatin or cut into 1 inch squares. Lift pan. Makes about 24 pieces.
Put avocado flesh into bowl and mash with a fork. Add the remaining ingredients and stir together. Serve with pita or tortilla chips.
Brown beef and onion in fat in large, heavy skillet. Add soups, vegetables, dry onion soup mix, sour cream and macaroni. Mix thoroughly. Turn into a 9 x 13 x 2-inch pan. Sprinkle with topping. Bake in 350° oven for 30 minutes.
Trim fat. Place meat in clear plastic bag. Place in a deep bowl. Mix remaining ingredients. Pour over meat; close bag. Marinate 2 to 3 hours at room temperature or overnight in refrigerator. Turn bag occasionally. Place meat on grill about 6 inches from heat. Turn every 10 to 15 minutes. Grill over medium coals for 35 to 45 minutes (total time for medium rare). Brush with marinade during last 15 minutes. Makes 8 servings; 291 calories per serving.
Cook and drain beef. Add taco seasoning, mix well. Add diced tomatoes, corn, stir and simmer for 30 minutes. Pour into baking dish. Prepare Jiffy corn mix according to directions. Pour over top of meat mixture. Bake at 400 degrees until done.
Brown ground beef in large pan. Add onion & saute for 2 minutes. Add other ingredients & simmer at least 15 minutes. The longer it simmers, the better it tastes.
Blend cream cheese, peanut butter, sugar and 2/3 of Cool Whip. Spread in pie crust and top with remaining Cool Whip. Chill for 1 to 2 hours.
Cream sugar, cocoa and Crisco together. Add remaining ingredients and mix well. Bake in greased pan at 350° for 20 to 30 minutes.
Sift together flour, salt and baking soda. Cream margarine; add sweetener, vanilla and egg; blend well. Add flour mixture and stir well. Mix in chocolate and nuts. Drop by teaspoonfuls on lightly greased cookie sheet. Bake at 375° for about 10 to 12 minutes. Yield: 3 dozen cookies. Carbohydrate 4.8 g, protein 1.0 g, fat 3.2 g, calories 50. One cookie = 1/4 bread exchange, 1 fat exchange.
Put the stick of oleo in a pan over medium heat and then add dates and stir in and remove pan from stove. Add pecans and Rice Krispies. Roll the mixture into 1 inch balls, then roll it into a separate bowl with confectioners sugar.
Cook macaroni according to package directions; drain. Meanwhile, in large skillet, melt butter and oil; saute shrimp, shallots and garlic until almost done. Add remaining ingredients and continue cooking until shrimp is tender. Stir in the hot cooked macaroni. Makes 4 servings.
Combine all ingredients in saucepan and cook until lemon and onion are mushy. All water should be boiled out by this time.
Cream sugar and shortening. Add the dry ingredients. Add buttermilk, eggs and banana. Stir in walnuts. Pour into greased and floured 9 x 13-inch pan or 2 round cake pans. Bake at 350° for 1 hour. Cool and frost with Sander Buttercream Frosting.
Combine all ingredients. Put in jars and refrigerate. Makes 1 1/2 to 2 quarts.
Mix well and bake in greased and floured pan at 350° until done. The verses names will tell you what the ingredients are and if followed will give a wonderful result.
Beat eggs and add sugar. Add flour with soda and salt. Stir in apples, nuts and vanilla. Bake in long pan at 350° for 45 minutes or a little longer, if apples are juicy. When cool, cut in squares.
Saute green onions, green pepper and squash in 4 tablespoons butter until tender. Add corn, seasonings and parsley. Set aside. Cook rice. Place rice in large bowl. Pour 1/2-cup melted butter over cooked rice and toss lightly. Add seasoned vegetables, tossing again. Place in a buttered casserole dish (13 x 9 x 2). Cover. Heat in 350° oven for 15 to 20 minutes.