HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together shortening, brown sugar and eggs until light and fluffy. Stir in buttermilk. Sift together flour, soda, baking powder, salt and spices. Stir in creamed mixture. Stir well. Place 2 inches apart on ungreased cookie sheet. Bake in a 350° oven for 8 to 10 minutes or until golden brown.
Blend all ingredients and bake at 350° for 35 minutes in a 9 x 13 pan. Do not grease pan. Top with a cream cheese frosting. (Pecans can be used in place of walnuts.)
Preheat oven to 350 degrees. Mix ingredients. Bake in unbaked pie shell for 1 1/2 hours or until done.
Cream together sugar, margarine, oil, egg and vanilla. Add dry ingredients. Drop by teaspoon on greased (Pam) cookie sheet and bake at 350° for 12 to 15 minutes.
Combine all ingredients in large soup pot and simmer 30 to 45 minutes. Serve over artichoke shells or steamed brown rice.
Toss apples and nuts with combined brown sugar and cinnamon. Alternate layers of apple mixture and yams in 1 1/2-quart casserole dish. Dot with margarine. Cover. Bake at 350° for 35 to 40 minutes. Top with marshmallows. Broil until lightly brown. Makes 6 to 8 servings.
Boil 2 cups water. Mix flour and 1 cup sugar in separate bowl (mix thoroughly). Add 1 cup water to sugar/flour (start stirring and don't stop). Add mixture to boiling water (keep stirring). Cook until thick (keep stirring). Remove from heat. Add Pet milk (rinse each can with a small amount of water and continue to stir). Add 2 cups sugar (keep stirring). Add beaten eggs (keep stirring). Add vanilla (keep stirring). Follow the directions on your freezer for freezing.
In medium size microproof baking dish, cook butter on High for 30 seconds or until melted. Stir in maple syrup. Place bananas in dish; coat well with butter mixture using spoon. Cook on High for 1 minute. Turn bananas. Cook on High for 1 1/2 minutes. Sprinkle with lemon juice and serve warm.
In a saucepan, melt butter and chocolate. Add sugar, cream, corn syrup and vanilla. Bring to a boil, stirring constantly. Boil for 1 1/2 minutes. Remove from heat. Serve warm or cold over ice cream or pound cake. Refrigerate leftover. Yields 3 1/3 cups.
Cook macaroni 6 to 8 minutes or tender; drain well. Add undrained tomatoes, mushrooms, oregano and pepper. Cover and simmer for 5 minutes or until macaroni is tender and moist of liquid is absorbed. Pour into a serving bowl and sprinkle with cheese. Makes 6 servings.
Mix all ingredients. Bake in 13 x 9 x 2-inch greased pan for 25 minutes at 350°. Sprinkle 1/4 cup Parmesan cheese on top and bake 5 minutes longer.
Put first 4 ingredients into a large mixing bowl and beat on high for 15 minutes. Watch carefully (may overflow). Lower speed. Fold in Cool Whip.
Mix first 3 ingredients together in saucepan. Add water and boil for 10 minutes, stirring often. Cool completely. Add oranges (drained) and Cool Whip. Refrigerate.
In large bowl, combine 3 cups flour and yeast. In saucepan, heat 2 cups water, sugar, butter and salt just until warm (115° to 120°) and butter is almost melted. Stir constantly. Add flour mixture; add 3 eggs. Beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can; mix in with a spoon.
Cream all ingredients together until a creamy consistency, then add eggs, one at a time, until smooth. Pour into a greased Bundt pan. Bake at 350° for about 1 hour.
Cream butter with brown sugar and salt. Blend in flour and oats until particles are fine. Press about 2/3 of mixture into bottom of greased 13 x 9-inch pan. Heat condensed milk in saucepan. Stir in chips. Spread over mixture in pan. Sprinkle with remaining crumbs. Press down lightly. Bake at 350° for 30 to 35 minutes.
Press cookie dough on pizza pan, sprayed with Pam. Mix cream cheese, sugar and vanilla together and spread on cookie dough. Beginning with outside make a complete circle with slices of each type of fruit until you reach center. Mix marmalade and orange juice and brush on top of fruit. Chill in refrigerator a short while, then slice like a pizza.
Melt margarine in a skillet. Add onions and rice. Saute until brown. Add worcestershire. Stir in chopped mushrooms and liquid. Stir until boiling. Pour into a baking dish and bake in 350 degree oven for 1 hour.
Stir everything together. Spoon into a small ovenproof dish and bake at 350° for 30 minutes or until it bubbles. Serve with corn chips, toasted pita, bagel triangles.
Blend flour, shortening and salt. Add egg, water and vinegar. Mix well and add to flour mixture. Divide in thirds. Roll on floured board or pastry sheet. Makes 3 shells or 1 shell and 1 two-crust pie.
Beat egg slightly. Stir in all other ingredients. Bake for 15 to 18 minutes at 400° or until golden brown. Makes about 12 muffins.
Sprinkle 2 tablespoons cracker crumbs on bottom of well-greased 9-inch pie plate (reserve rest). Beat egg whites until foamy; add tartar and salt. Beat until stiff peaks form. Gradually beat in granulated sugar, 1 tablespoon at a time, beating until very stiff. Beat in vanilla until blended. Fold in pecans and cracker crumbs. Spread over bottom and sides of pie plate.
Mix together and pour into a greased 9 x 13-inch pan. Sprinkle crushed cornflakes on top and bake for 30 to 35 minutes at 350°.
Beat first 3 ingredients until lemony. Add next 4 ingredients. Mix well. Add last four ingredients and mix well. Pour into greased loaf pans, small or large. Bake in oven at 350° until done.
In heavy saucepan, combine first 7 ingredients. Cook over medium heat, stirring constantly, until thick and smooth. Mixture will be very thick. Cover and cool. Fold in sour cream. Pour into pie shell; chill at least 2 hours before serving. Top with whipped cream.
Peel and slice onion thinly. Saute in butter in large saucepan. Add tomatoes, broth and spices. Cook over low heat for 45 minutes. Serve with French bread.
Cut squash in half and remove seeds. Place cut side down in a baking dish in 1/2 inch of water. Bake at 400° until tender, about 30 minutes.
Mix 1/2 cup of sugar, flour and nutmeg and sprinkle over apples. Pour into an 8-inch square pan sprayed with cooking spray. Sprinkle with lemon juice.
Preheat oven to 350°. Grease loaf pan. In large mixing bowl, mix flour, sugar and cinnamon. Set aside. Beat eggs, butter, apple butter and milk until blended. Add nuts and raisins. Combine all ingredients until moistened. Bake 1 hour and 10 minutes. Cool 15 minutes. Serve warm. Freezes well.
Mix 1 hour before serving. Mix salt, pepper and flour together and coat chicken. Heat olive oil in large skillet. Brown chicken on both sides. Now stir in ingredients. Simmer lightly 40 minutes until almost done. Stir in drained chickpeas. Cook until peas are heated well and chicken is tender. Makes about 5 to 6 servings.
Cook broccoli as directed and drain. Saute onions and celery in margarine. Add soup, water and rice. Stir well. Add broccoli and cheese to mixture. Bake at 350° for 30 minutes.
Butter bread and break into bite size pieces. Use half to line bottom of greased, 2-quart casserole dish. Combine and add vegetables and mayonnaise. Spread soup over top and mix eggs into mixture. Top with remaining bread and refrigerate overnight.
In baking dish, layer cooked and boned chicken, sour cream and soup. Prepare Stove Top dressing as directed on package. Put over soup. Bake approximately 30 minutes.
Beat together condensed milk and lemon juice. Blend this mixture into thawed Cool Whip. Fold drained fruit into this mixture. Pour into pie crusts and chill until ready to serve. Makes 8 servings.
Combine pineapple and sugar; bring to boil. Add jello right from box. Mix well. Set aside to cool to room temperature. Stir in cottage cheese. Fold in whipped topping. Store in refrigerator until ready to serve. Serve over lettuce leaves.
Dissolve yeast in lukewarm water with sugar. Let stand while you mix margarine and flour as for pie crust. Make a well, then add egg yolks, salt and yeast mixture. Mix until smooth and dough leaves the sides of the bowl. Cut into 4 pieces and roll out as thin as possible. Spread filling and roll. Place on greased pans. Let raise for 1 hour, then brush with egg whites. Bake in 350° oven for 30 to 35 minutes. When baked, cover rolls with dampened cloth for 10 minutes.
Combine all ingredients; beat until smooth. Serve with strawberries and angel food cubes.
Combine sugar and sour cream in pan. Cook over low heat, stirring constantly until sugars are dissolved. Cook until medium soft ball forms when tried in water. Remove from heat, add vanilla and nuts. Stir until a light sugar coating begins to form on nuts. Turn out on wax paper. Separate nuts by hand as you put on the wax paper. Let cool.
Saute onion in butter until clear. Add soup, cheese and broccoli. Cook together and serve warm.
Freeze all but the soda and lime. Add soda and fresh lime slices just before serving.
Grease and flour three bread pans. Add all ingredients together. Bake in oven at 350° for 1 hour.
Dissolve Jell-O in boiling water; add frozen raspberries and stir until thawed. Stir in pineapple and banana. Pour half into 8-inch square pan and refrigerate 30 minutes; spread sour cream over gelatin, then pour remaining Jell-O over the sour cream.
Cook, clean and devein shrimp. Cook celery, pepper, onion and garlic in shortening until tender. Add all other ingredients except shrimp and simmer for 45 minutes. Add shrimp and simmer for 15 minutes longer. Serve hot over hot cooked rice. Yield: 6 to 8 servings.
Place eggs in a 2-quart saucepan and cover with water. Bring water to a boil. Remove from heat; cover and let stand for 10 to 12 minutes. Remove eggs from hot water and cool. Press the yolks of hard-boiled eggs through a sieve and set aside. In a large pot, melt the butter over medium-low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer. Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.
Preheat oven to 325 degrees. In a mixer, combine the butter and shortening and beat on low speed until well mixed. Add the sugar gradually and beat until light and fluffy. Beat in the eggs, milk, orange juice and vanilla. Add the flour and baking powder. Mix well. Pour the mixture into a greased and floured bundt pan. Bake at 325 degrees for 1 hour and fifteen minutes.
Drain herring, cut into small pieces. DO NOT use onions from jar. Mix with remaining ingredients. Serve on crackers or cocktail rye.
Butter a 15 x 10 x 2-inch baking dish. In a large skillet, heat sausage, onion, mushrooms and scallions for about 20 minutes or until sausage is cooked through and vegetables are tender. Drain off fat. Arrange half of the bread cubes in the prepared baking dish. Spread half of the sausage-vegetable mixture over the bread cubes. Sprinkle half of the Cheddar cheese and half of the Parmesan cheese over the top. Repeat layers.
Brown gizzards and livers in oil until done. Add onion, green onions, garlic, salt, parsley, celery and bell peppers. Stir-fry for about 2 minutes on medium heat, stirring constantly. Do not overcook. Vegetables should be a little crispy; drain if necessary. Add red pepper. Pour this mixture into a large bowl. Add cooked rice; mix well. This will taste better the next day.
In a large kettle, combine potatoes, water, salt and margarine. When it starts to boil, stir in dry soup. Simmer over low heat approximately 20 minutes. Can add tomatoes.
Mix all together and bake in two 9-inch cake pans. Bake until done.
Line bottom of pie shell with Swiss cheese. Top with broccoli. Beat together and pour over broccoli: eggs, half and half, flour, salt and pepper. Sprinkle pie with shredded cheese. Bake at 300° for 45 minutes.
Add the garlic, bay leaves, Worcestershire, peppers, salt and cloves to the water in a 6 to 8-quart saucepan; bring to a boil and lower heat to simmer.
Preheat oven to 400°. In a large bowl, sift together all ingredients. Add sour cream, egg and vanilla. Beat until smooth. Add apples and mix well. Pour into pie shell. Bake at 400° for 15 minutes. Reduce oven temperature to 350° and continue baking for 30 minutes. While pie is in the oven, prepare the topping.
In saucepan, bring broth and broccoli to boil. Reduce heat; cover, simmer 5 minutes and set aside. Cook mushrooms and onions in margarine. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add milk; cook and stir until thickened. Cook and stir two more minutes. Add broccoli and broth, corn and pimento. Heat 3 to 4 minutes.
Place drained yams in 13 x 9 x 2-inch baking dish. Bake at 325° for 15 minutes. Place rest of ingredients in saucepan. Bring to a boil and boil for 5 minutes. Pour mixture over yams and bake 15 more minutes.
Over low heat simmer raisins, dates, dried fruits, cherries, hot water and cherry juice. Beat eggs, add Crisco, sugar, molasses, dry ingredients and then add the fruit and water ingredients. Bake at 250° for 2 hours.
Layer asparagus, soup, cheese, eggs and crackers. Dot on top with margarine. Bake at 350° for approximately 30 minutes.
Beat cream cheese with sugar and food coloring. Set aside. Whip cream in a separate bowl. Add to cream cheese. Add remaining ingredients and blend by hand. Pour mixture in 13 x 9 x 2-inch casserole dish or in individual muffin tins lined. Freeze. Great!
Cream butter and sugar; add the egg and beat. Add the molasses and mix. Sift together the dry ingredients. Using a mixer add the dry ingredients. Roll into small balls (inch in diameter), placing on cookie sheet. Flatten with glass bottom that has been dipped in extra sugar. Cook 10 to 12 minutes. Remove from cookie sheet and cool; store in airtight container.
Mix pineapple and dry pudding. Blend in pecans and marshmallows. Fold in Cool Whip. Chill. (It keeps well.)
Brown hamburger; drain. Salt and slice potatoes. Dice onion in a large skillet. Drain red beans and mushrooms; add to potatoes. Add drained hamburger to mixture. Mix all of these ingredients. Pour mushroom soup over mixture. Cook over medium heat until potatoes are cooked. Stir mixture as needed while cooking.
In a skillet, cook onion and garlic in butter and oil until light. Add salt, pepper and basil. Add vegetables. Cover and reduce heat to medium-low. Let cook until vegetables are tender. Remove from heat. Stir in soy sauce. Add cooked spaghetti. Add cheese slowly and toss well or cheese will clump.
Do not drain anything! Mix together and cook for 1 hour at 250°. Stir twice.
Mix all ingredients well. Pour into pie crust. Bake at 350° for 50 minutes.
Place first 5 ingredients in covered casserole dish. Bake for 2 hours. Add carrots and potatoes. Bake for additional hour. Serve from pot.
Place spinach, soup mix, onion and water chestnuts in food processor bowl fitted with metal blade, cover. Process until spinach is finely chopped. Remove mixture from food processor and place in a medium bowl. Stir in mayonnaise and sour cream. Cover and chill overnight. To serve, cut off top of bread. Remove bite size pieces of bread from inside of loaf, leaving about a 1/2-inch shell. Tear top into bite size pieces. Fill bread shell with spinach mixture. Place on a round serving plate and surround with bite size bread pieces for dipping.
Combine all ingredients except coffee in saucepan; heat to boiling. Strain mixture; pour liquid over coffee in heatproof container and stir until coffee is dissolved. If desired, serve with twist of lemon peel or a cinnamon stick.
Heat oven to 350°. Grease and flour jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Blend cake mix (dry), peanut butter and brown sugar in large mixer bowl on low speed until crumbly. Reserve 2/3 cup of the crumb mixture.
Start heating oven to 350°. Husk corn. With sharp knife split corn kernels cutting lengthwise of corn kernels. Then, with back of knife, scrape out kernels until you have 2 cups corn pulp. Combine with salt (or unseasoned salt), cream and pour into greased 1 1/2-quart casserole. Bake, uncovered, 1 hour. Serve hot with butter. Makes 4 servings.
Cream butter; add eggs and vanilla. Combine sugar and flour. Add to creamed mixture. Stir in Snicker bars. Spoon into unbaked pie shell. Bake at 350° for 45 to 50 minutes or until golden brown. Cool. Serve with ice cream or whipped cream.
Mix salad dressing according to directions on package. After washing and draining meat, place in flat casserole dish. Pour dressing over meat; place in refrigerator for at least 6 hours. The longer it marinates, the more tender the meat. Place meat and vegetables on shish-ka-bob stick and grill about 12 minutes per stick, turning a 1/4 turn every 3 minutes.
Brown onion, pepper and beef in frypan. Drain fat. Add water, tomatoes and seasonings. Bring to a boil and boil about 2 minutes. Stir in rice. Cover and remove from heat. Let stand for 5 minutes. Stir in 1/2 cup Parmesan cheese. Sprinkle casserole with remaining 1/4 cup cheese. Yields 6 servings.
Cut apples into thin slices. Place in baking dish or a deep pie plate. Sprinkle with mixture of sugar, salt and cinnamon. Pour water over filling and dot with butter. Roll pastry to 1/8 inch thickness and place over apples. Bake in hot oven (450°) for 10 minutes. Reduce heat to 350° and bake 40 to 50 minutes, until apples are tender.
Cut beans into 1 1/2-inch lengths. Pare and slice carrots. Cook vegetables separately in salted water just until tender-crisp, about 10 minutes.
Heat oil in large saucepan. Saute onion. Add other ingredients. Simmer until pasta is done. Serves 4.
Chop cabbage, pepper, onion and carrot all together (food processor does great!). Put salt over mixture and let stand 30 minutes. Squeeze out all juices. Pour boiling vinegar and sugar over mixture. Refrigerate. Lasts for weeks.
Trim away fat and bones from steak. Cut into sections approximately 3 x 5-inch. Salt. Place bacon on meat. Add onion and, if desired, a strip of dill pickle. Roll and fasten with toothpick or tie with string. Roll in flour. Brown in oil in large roasting pan on all sides. Add water to 2 to 3-inches. Simmer on burner or place in 325° oven for 2 hours or until done.
In heavy skillet, brown 2 cups sugar, stirring constantly until caramelized, being careful not to scorch it. Immediately combine eggs, remaining sugar, flour and milk in a large saucepan. Smooth out any lumps and bring to a boil. Carefully add caramelized sugar and stir constantly until mixture is melted. Remove from the heat; add vanilla. Pour into the cylinder of an ice cream freezer; add enough whipping cream to fill cylinder 3/4 full. Freeze according to manufacturer's directions. Yields about 1 gallon.
Let bread dough set out for 45 minutes. Grease a 9 x 12-inch pan. Combine vanilla pudding, butter, brown sugar, cinnamon, vanilla and milk to make syrup. Cut bread dough into 15 pieces each loaf. Place syrup on the bottom of pan to cover, then nuts and raisins. Place other 15 pieces of dough down; add more syrup, nuts and raisins. Place other 15 pieces of dough on top; add more syrup, nuts and raisins. Put dishcloth over pan; let rise overnight. Bake at 350° for 25 minutes for a metal pan and 30 minutes for a glass pan.
Drain fruit and remove pits; puree fruits using blender or food strainer. Pour into crock-pot. Add remaining ingredients. Cover and cook on high 8 to 10 hours. Remove cover during last half of cooking. Stir occasionally. Put in hot jars and seal.
In large skillet, cook onion and pepper, then add hamburger meat and mushrooms until done. Drain drippings and add oregano, basil, soup and water (simmer 15 minutes). Cook noodles until tender and layer pan with noodles, sauce and cheese until all gone. Bake 20 minutes at 350°.
Crush ice in a towel with hammer or rolling pin. Place lemonade concentrate, strawberries and crushed ice in blender. Process on low speed until ice begins to blend into mixture Increase speed to high and process until smooth. Makes 3 cups; 73 calories per 1 cup serving, 0 grams fat, 0 mg. cholesterol. One cup equals 1 serving of fruit.
Sift dry ingredients together into bowl. Add remaining ingredients and beat until almost smooth. Pour into 2 greased and floured or greased and wax paper lined 9-inch round or square pans. Bake in moderate oven (350°) for about 30 minutes. Serve warm or cool with whipped cream, or it may be iced.
Put water and butter in saucepan and bring to boil. When butter has melted, add flour and salt all at one time. Reduce heat to low and stir with wooden spoon for 1 to 2 minutes. Remove from heat. Cool about 10 minutes. Add eggs, one at a time, stirring vigorously after each addition. Divide mixture in half. Stir ham into half of mixture and cheese in the other.
Beat eggs and salt with evaporated milk; add skim milk and Sugar Twin. Cook on top of double boiler until mixture is thick. Add vanilla; mix well and remove from heat. Toss sliced bananas with lemon juice and arrange on bottom of chilled graham cracker crust. Pour pudding over bananas and chill until firm. Top each serving with a dab of whipped topping if desired.
Mix all ingredients well. Add 1 large heaping tablespoonful of Miracle Whip and 1/2 teaspoon of mustard. Mix well. Let set for awhile. Chill and serve.
*With the Ro-Tel tomatoes alone, this dish will be relatively mild; add jalapeno peppers to taste.
Process garlic and butter for 30 seconds. Add remaining ingredients and mix well. Chill. Serve with crackers.
Drain peaches and mandarins in separate bowls; reserve syrups. Process mandarins in a blender until smooth. Combine mandarin syrup, brown sugar, cornstarch, marmalade and salt, in a saucepan. Gradually heat, adding reserved peach syrup and pureed mandarins. Bring mixture to a boil, stirring constantly. Add peaches; simmer 5 minutes, gently turning peaches several times, add the liqueur. Serve as a dessert or side dish for pork. Serve warm or chilled. Serves 4 to 6.
Place cooked spaghetti in large greased casserole. In separate pan, brown beef; drain fat, and add onion, salt, pepper and soups. Simmer 15 minutes. Add cheese and mix to melt. Mix this mixture with spaghetti. Bake at 350° for 30 minutes. Sprinkle with Parmesan cheese and serve.
Beat eggs, then add corn oil, sugar and zucchini. Add remaining ingredients. Grease tube pan. Bake at 350° for 1 1/2 hours.
Remove skin from chicken. Lightly sprinkle chicken on both sides with salt, pepper, paprika and garlic salt. Brown in melted oleo. Add cream of chicken soup, water (blended together) and 1 teaspoon parsley flakes. Also add a dash more of garlic salt. Cook covered until chicken is tender. The soup makes a delicious gravy of its own and this is very good served with herbed rice. This can be prepared the night before and cooked, then heated slowly when ready to serve. Great for working women.
In saucepan, cook potatoes and onions until tender, leaving enough water to cover potatoes. Add cream, celery soup, butter and mushrooms. Cook on low heat 20 minutes. Top with grated cheese.
Combine cake mix, gelatin, oil, nectar and egg yolks; beat until light. Fold in stiffly beaten egg whites. Bake in 325° oven for one hour.
Cut a 1/2 to 1-inch thick slice from top of cheese. Using a spoon, scoop out cheese, leaving a firm shell. Spread cheese very fine and measure. Should yield 1 quart. Combine cheese with sour cream, wine and grated onion. Beat until fluffy and well blended. Stir in green pepper, pimiento and seasoned salt. Pile lightly back into the cheese shell. Makes 3 1/2 cups.
Sift flour, baking powder and baking soda twice. Place in small bowl. Beat sugar and eggs in large mixing bowl. Add butter and mix into egg mixture thoroughly. Add sour cream, water and vanilla and beat. Add flour mixture and cocoa; beat slowly. Do not overbeat. Fold in chocolate chips and pour into buttered Bundt pan. Bake at 350° for 1 hour. When cool, sift powdered sugar on top.
Combine sugar, oil and eggs; beat well. Add dry ingredients. Fold in apples. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour.