HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar. Beat in egg yolks. Add banana. Sift all dry ingredients; add alternately with sour cream to banana mixture. Stir in flavoring. Fold in beaten egg whites and nuts. Pour into a greased 9 x 13-inch pan. Bake at 350° for about 25 minutes, or until done in center. Cut into bars while warm. Ice with a powdered sugar icing. Makes 3 dozen.
Mix first 3 ingredients together thoroughly and refrigerate for at least 1 hour. Divide into 2 to 4 pieces. Roll each piece into a rectangle. Fill center third of each with jam, pie filling or preserves. Fold both sides over and fold ends up. Bake at 400° for 20 minutes. Frost with sugar glaze.
In electric skillet, heat oil. Slowly cook onions and pepper until soft. Transfer to small bowl. Raise heat; brown meat. Drain fat. Return vegetables to meat in skillet; add seasonings, tomato juice, tomatoes and rice. Cover and lower heat to 275° to 300°; cook until rice is soft, usually about 15 to 20 minutes.
Saute chopped onions in 1/2 cup oil. Stir until golden. Drain the onions and set them in a bowl. Add 1 cup raw rice, chopped parsley, salt, pepper and a dash of garlic. (Meat is optional.) Mix them all.
Trim pork chops, salt and pepper and flour them. Saute chops in oil until brown. Remove from pan. Add onion and green pepper to pan; saute until tender. Add tomatoes and rice; season to taste. Place pork chops on top. Cover and simmer 1 hour.
Pour boiling water over raisins, add soda, sugar, and stir -add oil, salt and let cool. Add beaten egg and flour slowly. Bake in 3 cans (these are large soup or vegetable cans). Fill 1/2 full. Bake at 350° for 45 minutes.
Get a bowl and put the bag of porridge in it. Get a measuring cup and put in 5 inches of water. Put the raisins in, then stir it up until it gets all watery and that's all.
Combine onion, mushrooms, celery and butter in 1-quart glass mix 'n pour bowl. Microwave on High, uncovered, 2 to 3 minutes or until vegetables are just about tender. Add water, chicken, wild rice and bouillon. Microwave on High, uncovered, 5 to 6 minutes or until mixture boils. Let stand 5 minutes, then microwave on High 2 to 2 1/2 minutes or until hot. Makes about 2 servings, 310 calories each.
Boil sugar and milk together until soft ball will form when dropped into cold water. Have dates cut into small pieces; put into sugar and stir until dates are melted. Remove from fire. Add vanilla and beat until nearly thick enough to pour out. Add nuts and beat until thick enough to pour, so it will spread well. Pour into dish and when cold, cut into squares.
Blend all ingredients together in bowl. Drop by teaspoonfuls onto greased baking sheet. Bake at 350° for 10 minutes. Yields 2 dozen.
Combine broccoli, bacon, onion, raisins and pecans in bowl; mix well. Add dressing; toss to mix. Chill for 2 hours. Yield: 8 servings.
Cream honey and peanut butter. Mix with dry milk. Shape into balls and roll in crushed vanilla wafers.
Combine first 6 ingredients and pour into a buttered 1-quart casserole dish. Add topping made from the last 2 ingredients. Bake 45 minutes at 350°, uncovered.
Wash and dry spinach. Cut into bite sized pieces. In a large salad bowl, combine the spinach, onion, bacon and mushrooms. In a separate bowl, combine the remaining ingredients. Blend thoroughly. Pour over the salad and serve immediately. Serves 6.
Heat oven to 350°. Grease and flour pan ( 9 x 13-inch). Sift all dry ingredients together. Mix all together and bake for 40 minutes. When done, make glaze and pour on cake while hot.
Heat oven to 425°. Melt butter in heavy 10-inch skillet in oven. Beat eggs vigorously 30 seconds. Gradually beat in flour. Mix in milk and salt. Tip heated pan to coat with butter. Pour in batter; bake 20 minutes. Lower temperature to 300°. Bake 5 minutes. Cut into wedges. Serve with maple syrup or with melted butter, lemon juice and confectioners sugar. Serves 4.
Peel and cut up carrots to desired shape and size. Cook carrots and drain. Cook bacon until crisp; crumble. Saute onion, chopped in a little bacon drippings until tender; drain. Put carrots, bacon pieces, onion, tomato soup, brown sugar and liquid smoke into baking dish and mix well. Bake in a 350° oven for 40 to 45 minutes.
Scald milk or tomato juice. Add to bread crumbs. Add meat, seasonings and slightly beaten egg. Pack well in greased pan. Bake 1 hour at 350°. Serve hot with tomato or brown sauce. Serves 6.
Grease and flour the bottom and sides of a 15 x 10 x 1-inch jellyroll pan; set aside.
Mix orange jello, sugar, hot water, cold water and frozen orange concentrate juice well. Chill slightly, then add crushed pineapple and mandarin oranges.
Combine squash, eggs, onion, seasonings and cracker crumbs. Mix well. Drop mixture by tablespoonfuls in hot oil. Cook until golden brown.
Combine all ingredients in a large saucepan. Bring to a boil; reduce heat and simmer 10 minutes. Strain; discard fruit and cinnamon sticks. Serve hot.
Spread bread with butter, cut off crusts and cut into cubes. Alternate layers of bread cubes and cheese in 1 1/2-quart casserole dish. Mix together remaining ingredients and pour over bread-cheese mixture. Let set several hours or overnight in refrigerator. Bake 1 hour at 350°, uncovered. Cut into servings (like a quiche).
Beat together until light in color the eggs, oil and sugar. Stir in zucchini and cooled, melted chocolate. Mix well. Stir together the flour, salt, baking powder, soda and cinnamon. Set aside 1/4 cup. Add remaining flour to egg mixture, mixing just to blend. Toss nuts with the 1/4 cup flour and mix until blended well. Grease and flour a 9 x 13-inch pan. Bake at 350° for 1 hour or until done. Make cream cheese icing.
On double thick foil, mix all ingredients. Wrap in foil. Place on grill for 15 minutes. Just before serving, stir fruit well.
Cut steak into serving size pieces. Salt with seasoning. Place in casserole dish. Pour dry soup over steak, then spread mushroom soup over all. Add small amount of water. Cover with foil; bake in oven for 2 to 2 1/2 hours at 375°. Check for tenderness, if need to cook longer.
Beat sugar and cheese in bowl. Add eggs; beat well. Add vanilla. Measure 2 cups cheese mixture. Fold this into melted chocolate. Pour remaining cheese into buttered spring-form pan or buttered pie plate. Add spoonfuls of chocolate mix and swirl with spatula. Bake at 350° for 40 - 45 minutes.
Have your child crumble up the crackers in a bowl; add the milk and soak for a few minutes. Add everything else, eggs last. Pour it all into pie crust or a greased casserole and bake it in a 350° oven for 45 minutes, uncovered.
Place bacon, onion, bell pepper and garlic in 7 x 11-inch glass baking dish. Cover with wax paper. Microwave on High (100%) 5 minutes. Stir in beans, brown sugar, mustard, Worcestershire sauce and Creole seasoning. Cover with wax paper. Microwave on High (100%) 20 minutes, stirring at 10 minutes. Continue to microwave on High (100%) 5 minutes, stirring at 2 minutes. Let stand, covered, 5 minutes before serving. Cooking time is 30 minutes. Makes 6 servings.
Mix soups, water and other ingredients. Cook in covered, greased casserole at 300° for 3 hours. Take out of oven and stir in carrots and serve with hot rice.
Mix ingredients in loaf pan. Bake 1 hour at 375°. Serve warm.
Combine 7-Up and marshmallows. Cook until melted. Add Jell-O. Add hot mixture to cream cheese and beat until smooth. Add pineapple and nuts. Chill until set, then fold in Cool Whip and Miracle Whip. Chill until firm.
Take a pack of country cured ham hocks and put them in a big boiler with lots of water. Cook slow all day, or until tender. Cool. Fill small Tupperware bowls or oleo cups. Keep in freezer and get out as you need to season vegetables.
Heat water and beans to boiling in 2-quart saucepan. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 1 hour, stirring occasionally, until beans are tender (do not boil or beans will burst); drain. Stir in remaining ingredients. Cook and stir until mixture is hot. Also great served cold. Makes 4 servings, 135 calories, 1 gram of fat.
With stove on medium/high temperature, place frying pan or griddle iron on stove top. Grease pan or griddle with one bottle cap full vegetable oil. Cook ground beef patty as desired. While cooking patties, saut onions. In microwaveable dish, melt margarine; add Italian seasoning. Brush this mixture on outside of bread slices with a basting brush. Place bread, brushed side down on griddle to brown. While patties are cooking, place two slices of cheese on top. Add onions. With spatula, add patty between toasted bread. Slice diagonally. ENJOY.
Preheat oven to 350°. Cook frozen, chopped broccoli according to directions but do not overcook. Drain in strainer. Stir in cooked rice, shredded cheese, slightly beaten eggs, milk, margarine, onion, salt and Worcestershire sauce.
Combine in punch bowl or decorative serving pitcher. Decorate with frozen slices of orange, pineapple and strawberry, if desired.
Beat eggs. Add pumpkin, sugar, spices and milk. (Do not have to use beater for pumpkin mixture, just blend together well.) Pour into 13 x 9-inch pan. Do not use Pyrex. Sprinkle dry cake mix evenly over top (can take knife and poke cake mix into pumpkin mixture before baking). Drizzle melted margarine over all of it. Sprinkle nuts on top. Bake 1 to 1 1/2 hours at 350°.
Mix first 6 ingredients and freeze. Remove from freezer 3 hours before serving time. Add crushed bananas and ginger ale.
Saute ham and green onions in 3 tablespoons butter in a large skillet until onions are tender. Add eggs and cook, stirring to form large soft curds. When eggs are set, stir in mushrooms and cheese sauce. Spoon egg mixture into a greased 13 x 9 x 2-inch baking pan. Combine 1/4 cup melted butter and bread crumbs; spread evenly over egg mixture. Sprinkle with paprika. Cover and chill overnight. Uncover and bake at 350° for 30 to 35 minutes.
Put textured vegetable protein or crumbled tofu in a bowl with the tomato products to soak about an hour. Saute the onion, garlic and bell pepper in the olive oil. Then add the TVP or tofu mixture and spices. Simmer on low and stir often to keep from sticking and scorching (about an hour).
Mix the ingredients for crust and line a 9 x 13-inch pan with them.
Cut meat into bite size pieces. In skillet, cook and stir mushrooms and onions in oleo until onions are tender. Remove mushrooms and onions from skillet. In same skillet, brown meat on both sides. Set aside 3/4 cup bouillon; add remaining bouillon, catsup, garlic and salt to skillet. Stir to mix. Cover and simmer 15 minutes. Blend mushrooms and onions into skillet. Heat to boiling, stirring constantly. Boil for 1 minute, stirring in sour cream. Serve over rice or noodles.
Stirring frequently over medium heat, cook water and cornstarch until bubbles form. Remove from heat. Stir in Jell-O and sweetener to taste. Cool. Stir in strawberries. Pour into crust. Chill. Serve with or without Cool Whip.
Blend bread crumbs, Parmesan cheese, parsley, pepper, melted butter and garlic salt. Dip chicken into butter and the bread crumbs. Roll each piece into firm roll and toothpick each one. Put in pan to bake at 325° to 350° for 30 to 40 minutes. Sprinkle lemon juice and drizzle remaining butter over chicken. Sprinkle paprika on top.
Dissolve yeast in water. Add sugar, oil, egg and salt. Mix thoroughly. Add flour slowly (enough to make dough sticky). Leave in a greased bowl. Cover and let rise. When doubled in bulk, punch down, roll and cut. Put in greased pan. Cover and let rise again. Bake at 425° for 15 minutes.
Sift flour, baking powder and salt. Break eggs into a large mixing bowl. Beat at a high speed until thick and lemon colored. Add sugar a tablespoon at a time, beating constantly. Add vanilla, reduce speed to slow. Add dry ingredients to egg mixture until well blended. Bake 15 minutes in a 370° oven.
Beat shortening with vanilla in a large bowl. Add sugar gradually, creaming thoroughly. Beat in the eggs until mixture is light and fluffy. Add dry ingredients in fourths, alternating with milk in thirds to creamed mixture, beating only until blended.
Chop tomatoes and avocados into small chunks. Chop onion. Combine tomatoes, avocados, onion and cilantro in large serving bowl. Add just enough salsa to hold it all together. Serve with chips for dipping. All ingredient measurements may be adjusted to taste.
Beat eggs. Add sugar and continue beating. Add flour. Add vanilla. Keep beating. Heat milk with the stick of butter just until butter melts. Then add the milk and butter. Beat until blended well. Now add the baking powder. Batter will be thin. Grease and flour a 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Crush oreo's in food processor. Melt oleo and add 2 c. crushed cookies. Press into bottom of a 13 x 9 inch dish. Mix puddings and half/half and let set for 5 minutes. Fold together pudding, whipped topping and 1-1/2 c. crushed oreo. Pour filling into crust and sprinkle with remaining cookies on top. Place in freezer. Remove 1/2 hour before ready to serve. Does not melt fast.
Cream butter; add sugar, egg, sour milk and chocolate, melted over hot water (may use cocoa, if chocolate is not available). Sift flour, salt and soda and mix into chocolate mixture. Add raisins and nuts, if desired, and mix in. Mix well and drop with a teaspoon onto a buttered cookie sheet; or use more flour and roll out. Bake in a moderate oven (350°).
Start with ingredients at room temperature. Cream butter, Crisco and sugar; add flavoring. Add eggs, one at the time. Sift flour and baking powder together twice and set aside. Mix milk and sour cream together. Add flour mixture and milk mixture alternately to creamed batter. Beat and pour into greased and floured tube pan. Bake at 290° for 1 hour and 30 minutes or until done.
Mix together. Spread in a 9 x 13-inch pan. Bake at 350° for about 15 minutes or until just begins to turn brown. Cool.
Preheat oven to 350°. Mix cake, oil, sugar and sour cream. Add eggs, 1 at a time and mix. Add poppy seed. Grease and sprinkle sugar in Bundt pan. Bake 45 minutes.
Have sharp cheese and cream cheese at room temperature for easier mixing. Mix all ingredients together in a food processor and form into 2 rolls. Mix: 2 Tbsp. chili powder and 2 Tbsp. paprika together. Roll cheese in mix to give it an outer coating. Place in refrigerator overnight. Serve with crackers.
Brown pork chops in skillet, then put into slow cooker. Mix remaining ingredients and pour over pork chops. Cover and cook on low 6 to 8 hours or high 3 to 4 hours.
In large bowl, beat eggs at high speed until light and thick. Combine sugar and oil; beat into eggs. Stir together flour, cinnamon, baking soda and salt. Add to egg mixture, along with vanilla. Stir in nuts. Spread apples in buttered 13 x 9-inch pan. Pour batter over apples, spreading to cover. Bake at 350° for 1 hour or until top is pale golden and apples are done. Cool. If desired, spread with Cream Cheese Icing.
Mix all ingredients and form into balls. Heat Ragu just to boiling; add meatballs. Lower heat and stir gently. Let cook about 1 to 1 1/2 hours. Meatballs can be cooked on simmer for several hours.
May also use blueberries, apricots, kiwi, strawberries, pears or peaches. Follow same directions.
Combine first 5 ingredients until smooth. Serve over salad greens. Serves 100. Makes about 4 quarts.
Saut chicken pieces in margarine until cooked through; may brown slightly. Cook rice or noodles while chicken cooks. Add green pepper strips early or when chicken is nearly done for crisper pepper. Stir in soup and water and 1/3 to 1/2 package of seasoning to taste. Simmer 10 to 15 minutes on low heat. Serve over rice noodles. Serves 4 to 6.
In skillet, brown beef and onion. Drain grease. Place in a flat baking dish. Add a layer of green beans and Tater Tots. In a small bowl, beat soup and milk; pour over mixture. Bake for 1 hour at 350°. (You can also put grated cheese over top before baking.)
Combine sugars and water. Stir until dissolved; bring to a boil. Cover, then boil gently 10 minutes. Remove from heat; cool slightly and add vanilla and maple extract. Stir only until mixed.
Cook together onion, tomatoes and water. Strain, if desired. Add soda. Make a white sauce of rest of ingredients. Add tomato mixture to white sauce, not white sauce to tomatoes.
Dissolve soda in buttermilk. Mix all ingredients. May be kept in refrigerator for up to 6 weeks. Bake at 375° for 15 to 20 minutes in muffin cups.
Select ripe bananas. Remove skins; cut bananas in halves lengthwise. Dip into batter made from the egg, flour, milk, sugar and salt. Roll bananas in bread crumbs. Fry the bananas until golden brown. Drain on paper towels; keep hot. Squeeze lemon juice over them before serving.
Mix brown sugar, butter and eggs first. Then add other ingredients. Bake on greased cookie sheets. Drop and bake at 350° for 10 to 12 minutes.
Simmer first 4 ingredients for 20 minutes. Melt butter; add flour, sugar and beef bouillon. Cook and mix with the tomato, celery, onions and bay leaves.
*Let eggs come to a rapid boil. Cut off and let eggs stand in water for about 10 minutes.
Stir together sour cream, vinegar, sugar, salt and red pepper seasoning in a small bowl. Cover with plastic wrap and refrigerate for up to 2 days.
Mix well sugar, salt and mustard. In blender, add these ingredients and slowly pour in vinegar, onion juice, oil (adding slowly, but steady) and poppy seed (more or less as desired). Serve over lettuce. Can be used as a topping for chicken salad and fruit.
Mix together cinnamon, nutmeg, brown sugar, flour and oats. Cut in butter until crumbly. Preheat oven to 350°. In lightly greased 2-quart casserole, spread 1/2 of applesauce. Spoon 3 tablespoons of the topping over the applesauce. Evenly arrange the potatoes over the base. Add remaining applesauce to cover yams. Add the rest of the topping and spread evenly. Bake 30 to 40 minutes until heated through.
Skin, boil and cut up chicken breasts. Stir drained Veg-All, peas, soup and broth together with cut up chicken. Pour into casserole dish. In blender, mix 1 stick softened butter, 1 cup flour and milk. Blend together and pour into other ingredients in casserole. Cook about 1 hour at 350° or 400°. Cover with aluminum foil if needed.
Combine first 6 ingredients in a large bowl. Mix oil, eggs, sugar, vanilla and pears. Mix all together. Bake in a large loaf pan at 325° for 1 hour and 15 minutes.
Beat together first 2 ingredients. Add remaining ingredients and bake at 350° for 35 minutes. Cut into squares when cool.
Cream together well and add about 2 tablespoons pineapple juice and nuts, if desired.
Chop potatoes, celery and onion. Add pepper, celery salt and olive oil in a large cooking pot. Simmer for 3 minutes. Add fish; simmer 2 more minutes. Melt sour cream in 1 cup of hot water, then pour over fish with soup. Stir for 5 minutes over medium heat. Add milk; bring to a boil while stirring. Simmer for 1 hour.
Combine flour, baking powder and salt. Stir in the cheese. Add the eggs, milk and oil but stir only until all of the dry ingredients are moistened. Pour the dough into a greased loaf pan. Bake in a preheated 350° oven for 1 hour or until loaf is firm in center. Let cool in the pan for 5 minutes and then cool on a rack.
In a small bowl, blend the mayonnaise, vinegar, sugar (Splenda), celery seed, salt and pepper. Mix well. In a large bowl, combine the cabbage and carrots. Pour the dressing over the mixture and blend well. Refrigerate.
Preheat oven to 350°. Boil chicken until chicken falls from bones. Remove skin and dice. Cook broccoli as directed. Alternate layer of chicken, broccoli and chicken in greased baking dish. Top with sliced cheese. Pour cream of celery soup over cheese. Mix herb stuffing (per directions on package) and place on top of soup. Bake 35 to 45 minutes. I usually add more soup and cheese and a little less stuffing mix.
Pare potatoes. In saucepan, heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook for 30 to 35 minutes, or until tender. Drain; set aside. In large skillet, fry bacon until crisp; remove and drain. Cook and stir onion in bacon drippings until golden brown. Blend in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring, until mixture is bubbly. Remove from heat. Stir in water and vinegar; heat to boiling, stirring constantly. Boil and stir 1 minute. Crumble bacon. Thinly slice potatoes. Carefully stir bacon and potatoes into hot mixture. Heat through, stirring lightly to coat potato slices. In skillet, brown bratwurst in shortening, turning with tongs; do not pierce with a fork. Serve with potato salad. Makes 5 to 6 servings.
Rub cooking oil on both sides of crusts; place in pans. Layer sauce, pepperoni, ground beef, onions, green peppers and cheese. Top with mushrooms. Bake at 350° for 15 minutes or until cheese is melted.
Preheat oven to 450 degrees. Combine baking mix, 1 cup of the cheddar cheese, milk and half of the melted butter in a medium bowl. Mix by hand until well-combined. Pat out the dough into a circle approximately 8 inches in diameter, with a slight lip around the edge (like a pizza crust). Sprinkle the parsley over the top of the dough. Be sure the dried parsley flakes are crushed fine. You can easily crush the flakes in a small bowl with your thumb and forefinger. Sprinkle the crab over the top of the dough. Sprinkle the remaining cheese over the crab. Don't go all the way to the edge of the dough - leave a margin of 1/2-inch or so around the edge. Bake for 14 to 16 minutes or until the cheese on top begins to slightly brown. Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven. Slice it like a pizza into 8 pieces and serve hot.
Place 1 teaspoonful of strawberry syrup into each glass. Pour seltzer water into each glass until it is 2/3 full. Stir syrup and seltzer water briskly until they are mixed. Don't let it bubble over. Place a scoop of vanilla ice cream into each glass. Top with a lot of sliced strawberries. Place a straw in each glass and serve.
Cream eggs, sugar, lard and buttermilk. Add the spices and then the molasses. Rinse the molasses bottle with 3/4 full of warm water and add to mixture. Add the flour until it's at a consistency that can be rolled out on the table. Cut into large circles or gingerbread man shapes. Bake at 375° for 6 to 7 minutes. Once cool, ice with powdered sugar icing. Yields approximately 12 dozen cookies. Recipe can be cut in half.
In large bowl, combine all ingredients. Cover and refrigerate for several hours, or at least one day. The reason for this is the salad actually improves in taste after it sits in refrigerator.
In medium microwave-safe bowl, place vanilla milk chips and shortening for 30 seconds; stir, stir. Microwave an additional 15 seconds at a time until smooth. Holding by top, dip 2/3 of each strawberry into vanilla mixture; shake gently to remove excess. Place on wax paper-covered tray. Refrigerate until coating is firm. Store, covered, in refrigerator. Makes about 3/4 cup of coating.
Cream sugar and margarine. Add egg and vanilla. Mix well. Sift dry ingredients and stir into creamed mixture. Refrigerate 2 to 3 hours. Heat oven to 375°. Divide dough in half and roll out on dough sheet. Cut with cookie cutter to desired shape and bake on ungreased cookie sheet for 10 to 12 minutes.
Mix dry ingredients together. Cut in Crisco until mix is about the size of peas. Add milk. Stir until blended. Pat dough on floured board about 1/2-inch thick. Cut with 2-inch cutter. Bake 18 minutes at 400°.
Slice angel food cake and layer in a 9 x 9-inch cake pan that has been lined with wax paper.
Combine the sugar, brown sugar, graham crackers, milk and margarine in saucepan. Stir until dissolved and boil on medium for 2 minutes. In a 9 x 13-inch pan, layer the Club crackers, then hot mixture, then crackers. Melt the peanut butter, chocolate chips and butterscotch chips. Spread over top and chill. Cut into squares.
Combine all ingredients in bowl. Split rolls in half; spread mixture over rolls evenly. Bake at 400° for 10 minutes.