HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Beat eggs until light and foamy. Beat in sugar, vanilla and butter flavor Crisco until creamy. Combine flour, baking powder and salt. Add to egg mixture. Mix together. Stir in nuts (mixture will be stiff). Spread evenly in prepared pan. Bake at 350° for 25 to 30 minutes or until top is light brown. Cool 10 to 15 minutes. Cut into bars. Makes 2 dozen.
In skillet, brown the first five ingredients. Separate rolls as directed, then cut triangles in half. Place spoon of mixture on dough and fold over, sealing edges. Bake on ungreased cookie sheet at 375° for 10 minutes.
In a saucepan, combine sugar and cornstarch. Gradually stir in water, mixing until smooth. Cook and stir over medium-high heat until thickened and clear. Quickly stir in egg yolks and bring to a boil; boil for 1 minute, stirring constantly. Remove from heat; stir in 1/3 cup lemon juice, salt and oleo. Cool for several hours or overnight. In a bowl, blend Eagle Brand milk and cream cheese until smooth; stir in pudding and remaining lemon juice. Fold into chilled lemon filling. Divide and spoon into baked pie shells. Chill several hours. Garnish with whipped cream and lemon slices.
Saute chicken, onions and garlic in oil until lightly brown. Bring cornstarch and broth to boil stirring constantly. Cook 1 minute more. Remove from heat, add 1 cup cheese, salad dressing, sour cream, chilies, 1/4 cup of olives.
Grind together (food processor or blender) the apples and cranberries. Add pineapple and sugar. Let stand at least 2 hours before using. Keep refrigerated and it will keep a long time. Good on toast, waffles, shortcake or angel food cake.
Place potatoes and carrots in bottom of an 11 x 7 1/2 x 1 3/4-inch dish. Trim fat from steaks. In large skillet, cook trimmings until there are about 2 tablespoons oil; discard trimmings. In hot oil, brown steaks well on both sides. In a small pan, combine water, onion soup mix and soy sauce; bring to boiling. Spoon half soup mix over potatoes and carrots; top with steaks. Spoon remaining soup mixture over steaks. Cover and bake in a 350° oven for 1 hour. Uncover and bake 10 minutes more. Makes 4 servings.
Use a 13 x 9-inch pan; mix melted butter with crumbs to make crust. Pour in milk; mix remaining ingredients and pour over milk. Press gently to settle ingredients.	Bake 25 to 30 minutes at 350°. Cool before cutting into squares.
Combine ingredients. Place meatballs in 9 x 13-inch baking dish and pour the cranberry/chili sauce mixture over the top. Bake at 350° for 40 minutes.
Cook green beans in salted water until tender. Drain. Add onion, oil and vinegar dressing, salt and pepper to taste.
Brown pork chops on both sides. Pour Mexicorn on top (including liquid); cover skillet and simmer for 30 to 45 minutes. Place one tomato on top of corn (per chop) and simmer for 15 minutes longer. Great one dish meal.
Mix all ingredients together. Add enough chicken broth for desired consistency. Bake at 350° until golden brown.
Grease 9 x 13-inch baking dish. Layer shredded cabbage, sliced velveeta and crumbled crackers. Layer same again. Top with cup of milk. Bake about 40 minutes at 350° or until cabbage is tender. Serves 6 to 8.
Mix bread, milk, hamburger and 1/4 cup onions together. Shape into round balls and place in baking dish. Mix all the remaining ingredients together and pour over meat balls. Bake at 350° for 45 minutes. Yields 16 to 20 meat balls.
Place mustard, garlic, spices and vinegar in small bowl. Whisk until thoroughly blended. Slowly add olive oil, stirring constantly until ingredients combine. Add sugar and adjust to taste. Add cheese and mix together. Serve over salad greens.
Spread pecans evenly in a shallow pan. Sprinkle with seasoned salt. Dot with oleo. Bake for 25 minutes at 325°, stirring frequently.
Cook spinach only long enough until you can pull it apart with a fork. Drain off liquid. Mix other ingredients together in a bowl. Pour this mixture into the spinach and stir thoroughly. Cook on low about 30 minutes or until set.
Fry ground beef; drain grease. Remove from heat and stir in cottage cheese and spaghetti sauce. Spread small amount in bottom of 9 x 13-inch pan. Put one layer of uncooked lasagna noodles across entire pan. Spread 1/2 of meat mixture over noodles. Sprinkle 1/2 of each cheese over meat mixture. Repeat layers one more time (noodles, meat mixture with cheese on top). Cover and bake at 350° for one hour.
Saute onion, bell pepper and celery in butter. Add to peas with cream of chicken or mushroom soup. Top with bread crumbs. Bake 30 minutes at 350°. Yields 8 servings.
Save broth from cooking chicken and keep hot. For cooked sauce, combine onion, garlic and butter in heavy saucepan. Cook until soft, not brown. Add tomatoes, chilies, sugar, cumin, oregano and basil. In a large bowl, mix soup, milk and sour cream. To soften tortillas, dip one at a time in hot chicken broth. To fix enchiladas, place thin layers of chicken, cooked sauce, cheese and a spoonful of creamed mixture onto flour tortillas. Roll up enchiladas and put in greased 9 x 13-inch baking pan or baking dish. Pour remaining sour cream mixture over enchiladas. Sprinkle remaining cheese over top. Cover with foil and bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Season all sides of roast very well with Cajun seasoning, garlic salt, salt and pepper. Put roast in open pan (fat side up so that it will melt down over roast) with 1/2-inch of water added to pan. Allow 30 minutes cooking time for each pound of meat. Cook 1 hour, then cover with foil and cook for remainder of allotted time. (Keep water level consistent in pan, adding water as needed.) After roast is covered with foil and has "roasted" 2 1/2 to 3 hours, check the level of water again and continue to cook one more hour. Remove from oven and let rest for 10 minutes before carving.
Sprinkle ribs with salt, pepper and garlic salt. Place in shallow roasting pan. Bake at 450° for 30 minutes; pour off fat. Combine remaining ingredients in small bowl. Reduce oven to 350°. Brush ribs with sauce and continue baking 1 hour, basting once or twice with sauce. Turn once during baking. Makes 6 servings.
Sift together first 5 ingredients; add next 2. Slowly add last 4 ingredients; blend well. Pour into greased Bundt or tube pan. Bake 45 minutes at 325°. May require longer in a Bundt pan. Serve plain or drizzled with powdered sugar icing.
Bring to room temperature. Whip slowly with mixer until fluffy. Butter sourdough bread and toast under broiler. Enjoy!
Cook beef and onion until brown; drain and put in bottom of 9 x 11-inch cake pan. Sprinkle with salt and pepper. Spread sweet peas and corn over ground beef. Spread soup over vegetables. Cream potatoes with milk and egg; season with salt and pepper. Spoon over other mix; sprinkle with cheese. Bake in 350° oven for 25 to 30 minutes. (May use instant potatoes.)
Cook until well coated (not runny); let stand until cool. Put on top of grape mixture or put chopped pecans.
Serves 4 to 6. Takes 30 minutes to prepare. Quarter potatoes and boil in salted water 8 to 10 minutes until tender but still firm. Chop bacon and saute until crisp. Remove bacon and saute scallions in fat. When potatoes are done, drain them and put into large bowl. While hot, pour over them the vinegars, olive oil, salt, pepper and scallions. Toss to coat. Add red onion and parsley; toss again. Add bacon.
Mix milk, egg yolks, sugar, cocoa and flour. Cook in large microwave bowl, covered on High for 2 minutes; stir well with a whisk, cook additional 2 minutes intervals until thick, approximately 6 minutes. Add vanilla and margarine; cool slightly, pour into crust, top with whipped egg whites. Cook at 350° until brown.
Cream the shortening, cream cheese and sugar well. Beat in vanilla. Gradually blend in flour. Fill press. Form cookies on ungreased cookie sheet. Form wreaths going in circular motion. Gently press ends of wreaths together. Bake. Yields 2 dozen.
Roll each biscuit between palms of hands to pencil-thin strips. Place on greased baking sheet. Brush with egg white. Sprinkle with sesame seed. Bake at 400° for about 10 minutes or until golden brown.
Mix all ingredients. Beat until cake dough turns golden color and is fluffy (3 to 4 minutes). Preheat oven to 325°. Bake in Bundt pan 50 to 60 minutes. This cake does not need icing.
Mix together; sprinkle cracker crumbs on top. Bake 40 minutes at 375°.
Peel the brown skin off the back and grate (by hand or in blender) with some of the water. Strain and squeeze to extract coconut milk. Blend custard powder or cornstarch with 2 tablespoons water. Bring 1/2 cup water to boil. Add custard paste and bring to boil, stirring constantly. Boil until color darkens. Remove from fire. Cool slightly. Add coconut milk. Sieve custard. Add condensed and evaporated milk. Add essence last. Freeze. (You may churn in ice crem freezer for a creamy texture.)
Mix at medium speed until well blended. Pour into graham cracker crust. Bake at 400° until lightly browned, about 30 minutes.
Brown sausage. Drain off fat. Add celery; cook 10 minutes. Stir often. Add 2 pints water. Add other ingredients and simmer, covered, for 30 minutes. Serve with cornbread.
Mix salad dressing, sour cream and Ranch mix until well blended. Add spinach, water chestnuts and red peppers; mix well. Refrigerate. Cut slice from top of bread loaf. Remove center leaving 1-inch thick shell. Cut removed bread into bite-size pieces. Spoon dip into bread loaf just before serving. Serve with dippers and bread pieces. Makes 3 1/2 cups.
In a large bowl, combine all ingredients. Refrigerate until serving. Yields 6 to 8 servings.
In the bottom of a baking pan or dish, melt the margarine. Add milk, but do not stir it. Sift the dry ingredients together and then into the dish. Do not stir this either. Add the dewberries. Bake at 325° to 350° until crust rises to top and browns.
In a medium saucepan, combine caramel topping and pecans over medium heat. Stirring constantly, bring to a boil and cook 3 to 5 minutes longer or until mixture thickens. Remove from heat and allow to cool 5 minutes. Spoon about 1 1/2 teaspoons caramel mixture on top of each cracker. Refrigerate 1 hour or until firm. In a small saucepan, melt chocolate chips over low heat, stirring constantly. Remove from heat. Using tongs, dip bottom of each cracker in chocolate. Transfer to waxed paper and refrigerate 1 hour or until chocolate is firm. Store in an airtight container in the refrigerator.
Saute mushrooms, onions and green pepper in butter. Add soup and cream. Stir until smooth. Set aside. Butter a 13-inch oblong pan. Layer with half the noodles. Place half the chicken in the pan, top with half the cheeses and pour half the sauce over the cheeses. Repeat layers with other half of ingredients, ending with sauce. Sprinkle with saved Mozzarella and paprika. Bake at 350° for 30 minutes or until bubbly and lightly browned.
Add milk gradually to peanut butter in a deep narrow bowl, blending until smooth. Add pudding mix and beat on low speed for 2 minutes. Let stand for 5 minutes. Spread filling 1/2 -inch thick on 12 of the crackers. Top with remaining crackers, making into sandwiches. Freeze until firm (approx. 3 hours). Makes 12.
In a saucepan, combine sugar, flour and salt. Stir in pineapple, sour cream and lemon juice. Cook over medium heat, stirring, until mixture thickens and bubbles. Cook and stir 2 minutes. Place egg yolks in a small bowl and beat slightly; stir in small amount of hot pineapple mixture until well blended. Return yolk mixture to saucepan. Stirring constantly, cook 2 minutes more. Cool mixture slightly and spoon into pastry shell. Cool completely; then top with Cool Whip. Refrigerate until ready to serve. Makes 8 to 10 servings.
Combine sugar, vanilla and eggs in large bowl. Blend well. Blend in flour. Heat milk in pan until hot. Add butter to milk and add this to batter. Beat well. Bake in preheated oven at 350° for 45 minutes. Cool and frost with following icing.
Brown beef and drain; set aside. Cook macaroni according to package directions. Layer the zucchini, onion, beef and macaroni in buttered casserole dish. Combine celery salt, Tabasco sauce, salt, pepper and tomato paste. Pour over layered ingredients. Microwave on Medium power for 12 to 16 minutes, stirring several times, or bake in a conventional oven for 45 minutes at 350°. Cover with grated cheese of your choice before serving.
Combine all ingredients in a clean coffee grinder. Rub on chicken directly or coat in a plastic storage bag. Make sure chicken is dry before applying.
In a square Pyrex dish put a slight amount of olive oil in the bottom of the dish and then put in the 4 packages of artichokes. Let thaw out for a while. Layer the artichokes with the bread crumbs and cheese and then add the salt, pepper and the chopped garlic. On the tops of the layers add the bread crumbs, cheese, oregano and olive oil. Bake about 45 minutes in 350° oven until the dish appears to be done. Very delicious.
*Or use Jell-O cook and serve pudding and pie filling prepared with milk as directed on package. Refrigerate 2 hours before assembling dessert.
Heat oven to 350°. Drain peaches thoroughly on paper towel. Cut butter into cake mix until crumbly. Mix in coconut. Pat mixture lightly into greased pan (13 x 9 x 2-inch), building up edges slightly. Bake 10 minutes.
Mix all ingredients together. Put in cookie press. Bake at 350° for 10 to 15 minutes.
Cook sugar, cream and butter until hard boil stage. Test by dropping in cold water. Remove from heat; add vanilla. Beat until creamy. Add pecans. Drop by tablespoon on greased cookie tin. Makes about 8 or 10 small pralines.
Mix together cabbage, green pepper, onion, celery, carrots, salt and 3/4 cup sugar. Let set in refrigerator for 1 hour. Bring to a boil the vinegar, oil and 2 tablespoons of sugar. Boil 3 or 4 minutes and pour over the cabbage mixture. Store in refrigerator.
Pour boiling water over tea bags; make a very strong tea. Squeeze and remove tea bags after 2 minutes. Add the washed mint leaves. Cool. In a very large container, combine the lemonade and orange juice, adding water 3:1. Add cooled tea and mint. Refrigerate.
Put water, jello, marshmallows and softened cream cheese over low heat and let dissolve. Remove from heat and cool till "milk warm". Add remaining ingredients congeal and joy!
Bring to a boil the first 3 ingredients; boil 1 minute. Lay the Ritz crackers in liquid, but do not stir. Boil 2 minutes. Pour into unbaked pie shell. Sprinkle with brown sugar, cinnamon and butter. Cover with top crust; bake at 400° until brown.
Unroll 1 tube of rolls and place in 9 x 13-inch greased pan. (Do not press together.) Combine cream cheese, 1 cup sugar and vanilla. Spread on top of rolls. Unroll second tube of rolls and put on top of cream cheese mixture. Pour melted butter on top. Combine 1/4 cup sugar and cinnamon. Sprinkle on top. Bake at 350° for 30 minutes. Cut into squares.
Combine sugar and 2 quarts water in large saucepan. Heat until sugar dissolves. Cool. Add Kool-Aid and pineapple juice; mix well. Add ginger ale just before serving. Pour over ice ring in punch bowl. Serves 75.
Put the vegetable oil in saucepan or melt the butter. Add the squeezed garlic, lime juice, lemon juice, vermouth, salt and pepper; cook with medium heat for 20 minutes. Add fresh, cleaned shrimp and cook for 6 minutes; don't overcook. Make sure that the linguine is prepared so that it is finished to your liking at about the same time that the shrimp sauce is finished. Serve with Chilean wine and a nice smile.
Combine egg with sugar and salt. Add milk and vanilla. Serve cold in tall glass. Sprinkle with nutmeg.
Line the bottom of a glass pan. Bake at 375° for 8 minutes.
In electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, pumpkin, cornstarch and mix in sour cream, spices and vanilla until well blended (beat 5 minutes). Pour into 9-inch spring-form or flat glass pan. Place cheesecake in a roasting pan with 1-inch of hot water. Bake at 300° until set in center (about 60 minutes). Turn off oven and let cheesecake cool 3 hours in oven with door slightly ajar. Refrigerate 8 hours.
Remove meat from bones of ox tails, lamb shanks and ham hock after boiling for 1 1/2 to 2 hours. Remove meat. To broth, add potatoes, carrots, onion and chicken. Bring to a boil. Add other meat. Add cabbage, tomato paste, blood sausage and 1/2 cup rice. Simmer for 25 minutes. Remove sausage and cut into bite size pieces.
Cream shortening and add sugar; blend. Add unbeaten eggs and vanilla. Add dry ingredients, which have been measured into flour sifter and then sifted. Add nuts, etc. Chill dough. Form into 1-inch balls. Do not flatten. Bake at 350° until light brown.
In large enamel kettle, saute onions and green pepper in oil until onions are tender. Add garlic and saute 3 minutes. Add remaining ingredients. Simmer uncovered over low heat 3 hours or until thick, stirring every 20 minutes. (I stir more often because in enamel pans food will stick very easily and you don't want to burn this.) Pour into sterilized 1-pint canning jars, leaving 1-inch headspace; seal. Following manufacturer's directions, process in pressure canner at 15 pounds pressure 25 minutes. (If using a pressure saucepan, add 20 minutes to processing time.) If desired, unprocessed sauce may be stored in refrigerator up to 1 week or frozen in airtight containers up to 3 months.
Combine chuck, salt, pepper and breadcrumbs and shape into small balls. Brown in small amount of oil. Remove and set aside. Mix onion soup mix with 4 cups of water. Drain oil from pan and add a little of the onion soup to the bottom and boil to remove the drippings. Place the loosened drippings, the remainder of the soup and the remainder of the ingredients into large pot. Cook until vegetables are done. Season to taste. Place meatballs into stew and simmer for 15 minutes. Serve.
Mix syrup, sugar, flour and butter. Add beaten eggs and pecans. Pour into unbaked pie crust. Bake at 325° for 20 minutes, then reduce heat to 300° and bake 25 to 30 minutes longer.
Heat oven to 400°. Combine all ingredients, except pepperoni. Stir until moistened. Fold in pepperoni. Spoon into 24 muffin pans. Bake 18 to 20 minutes, until brown. Cool 5 minutes.
In large saucepan, over medium-high heat, cook garlic in margarine for 2 to 3 minutes. Add broth and tortellini. Heat to a boil. Reduce heat. Simmer 10 minutes. Add spinach and tomatoes. Simmer 5 minutes more. Serve topped with cheese.
Combine oil and sugar. Beat until smooth. Add egg yolks and beat well. Add water, then dry ingredients. Stir in sweet potato, nuts and vanilla. Beat well. Beat egg whites until stiff and fold into mixture. Bake in three 8 or 9-inch cake pans at 350° for 25 or 30 minutes.
Cream margarine, Crisco and sugar until fluffy. Add eggs, one at a	time, beating	after each. Sift flour with baking powder and add to creamed mixture, alternating with milk. Add flavorings and mix well. Bake in tube pan at 325° for 1 hour and 15 minutes or until done when tested.
Heat 1 tablespoon oil in frypan. Add meat, onions and celery. Stir-fry for 1 minute. Add bean sprouts and seasonings. Cover and cook 1 minute. Remove from pan and place in a large mixing bowl. Add eggs and fold in. Add 1 tablespoon oil to pan and heat thoroughly. Spoon mixture-like pancake size batter onto pan and fry gently over low heat until eggs are set. Turn over and brown the other side. Repeat until all the batter is used. Serve with rice and a brown gravy. Serves 4.
Fry bacon in a Dutch oven until crisp. Remove bacon, reserving drippings in pan. Crumble bacon and set aside. Saute celery, onion and green pepper in pan drippings for 5 minutes. Add the remaining ingredients and bring mixture to a boil. Cover, reduce heat and simmer 1 hour or until peas are tender. Remove bay leaf; stir in crumbled bacon before serving. Yield: 8 servings.
Blend flour and Crisco until crumbs are size of tiny peas. Add all other ingredients and mix. Let mixture rest at least 20 minutes; very important! Divide and roll into crusts. Makes about 5 or 6.
Combine first four ingredients. Sprinkle on chicken. Place chicken in an 8 x 12 x 2-inch glass baking dish, skin side up. Bake at 425° for 20 to 25 minutes. Combine remaining ingredients. Pour into baking dish, arrange chicken over rice. Cover and bake 40 minutes longer or until rice is tender and liquid is absorbed. Serves 6.
In large covered saucepan, cook cauliflower in chicken broth until almost tender, about 10 minutes. Do not drain; set aside.
In a small saucepan, cook sugar and almonds over medium heat, stirring constantly, until almonds are coated and sugar is dissolved. Watch carefully as they will burn easily. Cool and store in an airtight container.
Sift flour and salt together onto waxed paper. Beat butter or margarine, sugar and egg in large mixing bowl at high speed for 3 minutes or until fluffy; blend in vanilla. Stir in flour mixture to make a stiff dough; wrap in waxed paper; chill 3 hours or until firm enough to roll.
Pat flour, butter and nuts into a 9 x 13-inch baking dish. Bake at 350° until golden brown (20 minutes). Cool 20 minutes.
Prepare the hamburger by the directions on the back of the taco seasoning packet. In a casserole dish, layer the can of refried beans first, then the hamburger mixture, followed by the Mexican cheese. Bake in oven at 350° for 30 minutes. Remove from oven, top with shredded lettuce, chopped tomatoes, and sour cream. Eat with chips.
Place vanilla wafer in each muffin liner and put in muffin tin. Mix cream cheese, vanilla and sugar at medium speed of mixer until well blended. Add eggs and mix well. Pour over wafer 3/4 full. Bake at 325° for 25 minutes. Makes 12.
Bake 1 1/2 hours at 325° in Bundt pan. Center may be real moist, due to the cream cheese. This is normal.
Roll out crust and cut in 12 squares. Put 1/2 apple with 1 teaspoon sugar in center of each apple; fold over. Bring remaining ingredients to boil, but don't cook. Pour over dumplings. Bake 45 minutes in 350° oven.
Rinse and drain scallops. Pat dry. In a large skillet, heat olive oil over medium heat. Cook garlic for 1 minute. Add mushrooms and cook 2 to 3 minutes. Add scallops and sherry. Cook 3 to 5 minutes or until scallops are opaque. Season with salt and pepper. Put scallop mixture over linguini. Sprinkle with Parmesan cheese.
Mix all but berries and cook until transparent of syrup consistency. Cool. When cold, mix with berries. Pour into pie shell. Chill. Top with whipped cream.
Boil lobster tail (in shell) for 5 minutes. Remove from shell and chop into medium size pieces; set aside. Saute onion in butter until soft in a large saucepan; stir in flour. Cook, stirring constantly, until bubbly. Stir in chicken broth; continue cooking and stirring until mixture thickens and boils 1 minute. Stir in diced lobster and sherry. Cover and simmer 20 minutes. Blend in cream, tomato paste, salt and pepper. Heat slowly just until hot.
Heat milk, margarine, sugar and salt. Do not boil. Cool to lukewarm; sprinkle on yeast. Stir until dissolved. In a large mixing bowl, put flour. Make a well in the center. Add liquid and mix well. Cover and let rise until double in size, about 1 1/2 hours. Knead on floured surface for 2 to 3 minutes.
Sift together and set aside the flour, soda, salt and baking powder. Blend together the shortening and sugars. Add eggs, beating until light and fluffy. Add flour mixture; mix well. Add oats, vanilla and chocolate bits. Drop from teaspoon onto a greased cookie sheet. Bake 15 minutes at 350°. Dough is crumbly. Yields 9 dozen small cookies.
Mix all together and pour into dish. Bake at 350° for 30 minutes.
In a heavy saucepan, bring cream and milk to a simmer. Add grits, stirring, and return to a boil. Reduce heat, cover and cook 7 minutes, stirring occasionally to prevent burning. If grits begin to separate and turn lumpy, add a bit of water to keep creamy. Remove from heat and add butter, salt and pepper. Stir in cheese. This can be made ahead and reheated in a microwave or over low heat. Makes 4 servings.
Drain pineapple and use juice and enough water to make 1 can liquid. Boil and add small package of Jell-O. Stir until dissolved. Cool and add pineapple, cherry pie mix and nuts. Refrigerate. Easy, pretty and delicious.