HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dice all peppers, tomatoes, onions and garlic fine. Combine all ingredients. Add Lawry's seasoned salt and lemon pepper (shake to own taste).
Cream shortening, margarine and sugar in mixer bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Sift flour, cocoa, baking powder and salt together. Add to creamed mixture alternately with milk, mixing well after each addition. Mix in vanilla and walnuts. Spoon into greased and floured tube pan. Bake at 325° for 1 1/2 hours. Remove to wire rack to cool. Yield: 16 servings.
Cream together the cream cheese and salad dressing. Add pineapple, fruit cocktail, marshmallows and seedless grapes. Put in a tray and freeze. Cut in cubes.
Combine raisins, fruit and water in a saucepan and boil until water is evaporated and fruit is sauce (cool). In a large mixing bowl, combine flour, nutmeg and cinnamon. In another bowl, combine eggs, applesauce, sweetener, oil and vanilla. Add nuts and fruit to this mixture. Stir into dry mixture. Blend thoroughly. Pour batter into a greased tube pan. Bake 35 to 40 minutes in 350° oven or until done.
In large bowl, combine separated vegetables, bacon, eggs, onions and tomatoes; set aside. Combine mayonnaise, vinegar and sugar. Mix until smooth. Pour over just before serving.
In large bowl, cream oleo and sugar until fluffy. Add eggs, then cottage cheese and pineapple; mix well. In another bowl, combine remaining ingredients, except milk. Then alternately, add the milk and the dry ingredients to the creamed mixture. Spoon the batter into a greased and floured 8-inch round pan. Bake at 375` for 10 minutes. Reduce heat to 350°, continue baking for about 50 minutes or until done. Cool 10 minutes then remove from pan to rack.
Add in order given. Beat 2 minutes. Pour into 2 greased and floured bread pans. Bake at 350° for 55 minutes.
Melt butter and cool. Beat eggs, add sugar flour, coconut and milk. Stir well. Pour into 2-9 in. pie pans. Bake at 350 degrees for 35 minutes.
Alternate the ingredients in layers. Top with dressing mixture. Sprinkle with grated Cheddar cheese and refrigerate several hours.
Slice all the potatoes; do not peel. Swish the slices in 2 cups of warm water and cream of tartar. Grease crock-pot. Add half the potatoes, 1/4 cup of flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Add remaining potatoes, 1/4 cup of flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Pat 4 tablespoons of butter on top, then spread cans of soup on top. Cook on high for 3 to 3 1/2 hours, then add 2 cups Cheddar cheese and cook on high another 1/2 hour. Serves 10 to 12.
Combine flour, soda, nutmeg, salt and cinnamon. Blend in blender egg, sugar, bananas and oil. Add flour mixture, then add oatmeal and chocolate chips. Bake at 400° until brown, about 25 minutes.
In a mixing bowl, combine hamburg, onion, mushrooms, egg, soup and spices. Mix well with hands. Crush crackers with hands and add to mixture. Mix. Place in bread pan. Bake at 325° for 1 1/2 to 2 hours.
Brown coconut and pecans in margarine; set aside to cool. Combine cream cheese, milk and 1 1/2 cartons Cool Whip. Layer cream cheese mixture on bottom. Then layer pecan mixture, next drizzle caramel on top of other layers. End and top with remaining Cool Whip. Freeze for 2 to 3 hours before serving. Makes 3 small pies.
Mix together cream cheese, chopped peanuts, caramels and brown sugar. Mix for 3 minutes. You have a dip. Peel apples and enjoy.
Cream together margarine and sugar. Add flour, soda and anise seed. Mix. Form into 3 rolls and chill. Slice and bake at 350° for 8 to 10 minutes.
Mix first 5 ingredients together. Mix last 3 ingredients together and pour over first mixture. Let stand overnight.
Fry hamburger and mix in 1 package of taco seasoning; set aside. Mix together sour cream, 1 package of taco seasoning and avocado. Set aside. Layer in pan as follows: refried beans, hamburger, sour cream mixture, salsa, lettuce, cheese, onion, tomato and olives. Serve with taco chips.
This lamb can be roasted on an open spit for a great party. We usually do this at Easter.
Soak beans overnight in cold water. Drain and add fresh water to beans. Bring water level 2 inches above beans; add salt and cook over moderate heat for 1 hour. Add water as needed. Combine all other ingredients and add to beans. Cook over low heat until beans are done. You can cook all day in a crock-pot.
Slice cucumber; let stand, covered with boiling water, 4 or 5 hours. Drain off water. Place cucumber in jars. Boil solution of remaining ingredients and pour into jars; process 5 minutes.
Place chicken in large pot. Cover with 2/3 chicken broth and 1/3 water. Bring to a boil and simmer until meat falls from bones. Remove chicken; remove all meat from bones and shred. Leave plenty of multi-bite chunks. Saute a large onion, 2 to 3 cloves and chopped garlic in a bit of the fat skimmed from the broth. Add this back to the pot along with the shredded chicken, oregano, cumin, chili powder, jalapenos, salt and pepper. Simmer for a while (maybe 45 minutes). Add hominy; simmer for 45 minutes to 1 hour longer. Taste for seasonings. Garnish.
Slice cooked beets into large saucepan. Make a pickling syrup of the sugar, water and vinegar. Add lemon slices. Mix spices; add to syrup. Pour this mixture over the sliced beets. Bring to light boil, then simmer for 15 minutes. Heat seals and lids in boiling water. Seal in hot jars. Let hot jars stand for 24 hours to be sure of seal.
Saut veggies - add hamburger and brown (cook covered while browning to avoid crumbling) drain fat, add the tomatoes, simmer for 1/2 hour to cook tomatoes mix flour & water to make loose paste turn off heat, when it stops bubbling add the flour/water mixture to thicken - stir constantly to desired consistency. Serve over boiled potatoes. Serves 6.
Mix flour, soda and cinnamon. In a 3-quart saucepan, over medium heat, bring water, prunes, dates and raisins to a boil. Reduce heat and simmer 4 minutes. Remove from heat and add margarine. Stir until melted. Cool. Stir in eggs and vanilla. Add to dry mixture and add nuts. Pour into square, greased dish. Bake at 350° for 30 minutes.
Flatten chicken to 1/4 thickness. Sprinkle with garlic powder and seasoned salt. In a large nonstick skillet over medium heat, brown chicken in oil for 4 minutes. Turn; top with mushrooms, cheese, green onions and bacon. Cover and cook until chicken juices run clear and cheese is melted (about 4 minutes). Makes 4 servings.
Soak lentils for 10 minutes; drain and rinse. Combine all ingredients in a medium pot. Bring to a boil, then simmer until tender, for about 2 hours. Season to taste with salt and pepper. Add additional water if necessary. Serve with a lemon wedge. Squeeze lemon over soup before eating.
Cream together sugar and butter, then add the eggs. Make paste from cocoa and vinegar, then add to milk. Mix salt, soda and flour. Add milk mixture and creamed mixture. Add vanilla and coloring.
Heat oven to 400°. Grease bottom only of about 12 medium muffin cups. Beat egg. Stir in milk and oil. Stir in flours, sugar, baking powder and salt just until moistened (batter will be lumpy). Fold in blueberries. Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan. Makes about 12 muffins.
Boil peppers until medium soft. Put in blender and add tomatoes, garlic, onion and salt. Blend or chop for 1 minute.
Stir together over heat until smooth the first 3 ingredients. Cool. Add remaining ingredients. Mix all ingredients together. Pour into 9 x 12-inch pan. Bake at 350° for 20 minutes. Serves 30.
Mix ingredients and place in ovenproof pan. Bake at 350° until done or until tester comes out clean.
Line 9-inch pie pan with pastry. Chill. Combine all ingredients and beat smooth. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake 35 minutes or until set. Makes 1 pie.
Spread potatoes on bottom of a 9 x 13-inch pan. Add salt, pepper and garlic. Sprinkle rice over potatoes. Crumble meat and fry in skillet. Then spread over the potatoes and rice. Arrange onions over the meat and peppers over the onions. Pour tomatoes over all and add water up to the level of the rice. Lay pieces of cheese on top. Bake at 400° for 40 to 45 minutes, then at 350° for 40 minutes more. Let stand 15 minutes before serving. This is good made early and put in the oven to heat.
Heat oven to 375°. Beat eggs slightly. Stir in sugar, syrup and butter. Stir in pecans. Pour into pie shell. Bake for 35 to 40 minutes or until filling is slightly firm. Center of pie may look soft when shaken but will become firm when cooled.
Sift flour, sugar, salt, soda, baking powder, cinnamon, cloves and allspice together. Add shortening, water and applesauce. Beat 2 minutes on medium speed. Add eggs and beat. Fold in raisins and nuts. Bake in 2 loaf pans, greased and floured, in a 350° oven for about 1 hour.
Mix equal amounts of butter and honey and add a little vanilla extract. Keep a batch of this on hand to sweeten all your breakfasts. Terrific on everything from muffins to toast.
Pour boiling water over lard, sugar and salt. Stir until it melts. Dissolve yeast in warm water. Add yeast and eggs to mixture. Fold in flour. Cover in air tight container overnight. Make out rolls 1 1/2 hours to 2 hours before baking. Using muffin pans, put three balls per cup. Roll with floured hands. Knead dough before rolling balls (pinch off dough and roll). Cover with paper towel for rising. Place in warm place for 1 1/2 to 2 hours. Bake at 375° for about 5 minutes or until brown.
In large bowl, mix all dry ingredients. Add egg and milk; blend well. (Do not knead.) Make round balls; drop into grease at 400° for only a few seconds.
Butter 1 side of bread and cube. Alternate bread and cheese in well-greased dish or pan. Mix eggs, milk, salt, paprika and mustard. Pour melted butter and liquid mixture over bread and cheese. Let stand in refrigerator overnight. Bake for 1 hour at 350°.
Mix together cream cheese, sour cream and sugar, creamed. Add pineapple. Mix well. Fold in Cool Whip. Pour in pie shell. Let set about 30 minutes.
Brown meat; drain. Add peppers. Cook until tender. Stir in corn, tomato sauce and chili powder. Add 1/2 cup Cheez Whiz. Stir until melted.
Cream together butter and cream cheese. Add sugar and cream until fluffy. Add eggs, one at a time. Sift flour and add to creamed mixture. Add vanilla and bake at 325° for 1 1/2 hours. Cool 10 minutes.
Mix cake mix, oil, eggs, sour cream and cream of coconut together with electric mixer as directed on cake mix box. Bake in greased pan at 350° for 30 minutes.
Brown the hamburger meat with the onions and drain well. Mix the soups and Ro-Tel tomatoes; add to the meat. Simmer about 10 minutes. In a 9 x 13-inch baking dish, layer the meat, chips and cheese until you have used it all. Top with more cheese and heat in a 350° oven until steaming hot and the cheese is bubbly.
In 4-quart microproof dish, mix chocolate chips, butterscotch chips and butter. Cook 5 minutes or until melted. Stir, then fold in marshmallows and walnuts. Spread in a buttered 13 x 9-inch pan. Let set until firm, about 2 hours. Cut into squares.
Melt red hots in boiling water; add and dissolve jello. Mix in applesauce. Chill until set. Cut into squares and serve on lettuce leaves.
Peel and devein shrimp; set aside in colander. Melt butter and saute ginger and garlic for 2 to 3 minutes. Add lime juice, zest, cilantro, Worcestershire sauce, salt and pepper. Cook over medium heat for 5 minutes, slightly reducing liquid.
Mix all ingredients well. Pour in cake pan. Bake 25 minutes at 300°. Can add nuts and icing as you wish. German Chocolate Icing is good.
Preheat oven to 350°. In a small bowl, blend sour cream and egg; set aside. In a medium bowl or shallow pan, mix bread crumbs and cheese. Dip each piece of chicken in sour cream mixture and then roll in bread crumb mixture to coat completely. Place chicken in a lightly oiled shallow baking pan. Bake until chicken is tender, about 45 minutes. Serves 4.
Melt chocolate with peanut butter in double boiler or in saucepan over low heat. Stir until smooth. Fold in marshmallows. Pour into greased 9-inch square pan. Chill until firm. Cut into squares.
Rinse pieces of steak and let drain. Chop green pepper into small pieces. Cut onions into 1/4's. Cut celery in 1/4's long way and dice into small pieces. Cut carrots into 1/4's long way and dice into small pieces. Put all vegetables together after dicing; rinse well and let drain. Put oil into frying pan. Brown steak on each side. Salt and pepper well. Set oven to 375°. Read remaining directions before going further.
Combine all ingredients together, mixing well with the water and milk. Drop by teaspoon into hot grease. Fry until brown.
Lightly brown ground meat or turkey (or half and half) in frypan; remove meat. Saute onion, celery and green pepper in pan drippings. When they are soft and transparent, add beef and rest of ingredients up to mustard. Cook slowly for 10 to 15 minutes. Spread 1 side of bun with oleo and other side with mustard; fill bun with meat mixture. Wrap each in foil and seal well. Heat in 350° oven for 10 to 15 minutes or longer on a cookie sheet.
Place whole squash in boiling water until they can be pierced with fork. Remove from water. Cool in cold water. Slice squash in 1/2 lengthwise. Scoop out seeds. Mix seed with prepared dressing. Fill cavity you formed in squash with dressing mixture, mounding slightly. Top with bacon strip. Bake at 350° for 30 minutes.
Add 1 cup boiling water last and beat. Makes 3 layers. Bake at 350° until done.
Sift the confectioners sugar. Beat the butter until soft. Add the sugar gradually. Beat until well blended. Beat in the cream and the strawberries, raspberries, apricots or bananas. Chill thoroughly.
Cream sugar and butter; add eggs and all dry ingredients. Add chocolate chips and nuts, then add vanilla. Bake in greased pan, 8 x 16-inches at 325° about 25 to 30 minutes. Cut in squares while warm.
Mix first 6 ingredients until smooth. Cut butter and flour together until size of beans. Pour liquid mixture over dry ingredients. Mix with spatula just until flour is moist. Refrigerate at least 4 hours up to 4 days.
Cut franks into 1 pieces each. Wrap 1/4 slice of bacon around each piece and secure with toothpick. In a crock-pot or slow cooker, make a layer of brown sugar. Alternate layers until all franks are in the cooker. Cover and cook slowly for about 6 hours, stirring occasionally. Serve hot.
Combine sugar and oil together, then add eggs. Put all dry ingredients together and combine well. Pour dry ingredients into sugar and oil combination. Add pecans and vanilla to this mixture. Bake at 350° for 20 to 30 minutes. After cake is done and well cooled, spread the marshmallow cream on top.
Soak thickly sliced tomatoes in lime water (thoroughly dissolve powdered lime in cold water) for 24 hours. Drain and soak 4 hours in clear cold water, changing water every hour. Drain. Place in kettle the vinegar, sugar and spices. Bring to a rolling boil and pour over tomatoes. Let stand overnight. In the morning, boil 1 hour and seal in containers. Use crock or large bowl for soaking.
Shred cabbage, pepper and onion. Add salt and let stand 15 minutes. Drain off liquid. Add vinegar and sugar. Let stand 24 hours, then drain off liquid. Store in refrigerator indefinitely. Makes 3 pints.
Cook chicken and remove bones and skin. Cut up and place in baking dish. Mix chicken broth and soup, heating and stirring until smooth. Pour broth over chicken. Mix dry ingredients with milk. Add margarine. Pour Veg-All over the chicken. Pour dry mixture on top and bake at 425° for about 30 minutes or until crust is brown.
Grease a cookie sheet. Combine cake mix, Cool Whip and egg in a large bowl. This will be sticky. Drop dough by rounded teaspoonfuls into a small bowl filled with powdered sugar. Roll into a ball to coat. Place balls on the cookie sheet and bake at 350° for 12 to 15 minutes. Edges should be just slightly browned.
Place deboned meat in chicken broth and water. Add other ingredients. Simmer till noodles are tender. Call your friends over.
Soak meat overnight in wine to cover. Melt butter in deep skillet, add onions and saute until tender. Blend in flour and add 1 cup wine in which rabbit was marinated. Add water, mushrooms, remaining wine, salt, pepper, bay leaves, parsley flakes, oregano and thyme. Bring mixture to boil and add meat. Cover and simmer 1 1/2 hours. Serves 4.
Take hard noodles and layer with Ragu, ground meat, cheese, cottage cheese and precooked and drained spinach. End with noodles, sauce and Mozzarella on top. Pour 1 cup of water around edge; cover and seal with aluminum foil. Bake in a 350° oven for 45 minutes.
Preheat oven to 400°. Grease bottoms only of 12 medium muffin cups. Beat egg; stir in milk and oil. Stir in remaining ingredients all at once, just until flour is moistened. (Batter will be lumpy.) Fill muffin cups 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan. Cool on rack or serve warm.
Peel and slice bananas and sprinkle with lemon juice. Melt butter in skillet; add brown sugar, cinnamon and stir over low heat until melted and mixed well. Add the banana liqueur and rum and then the bananas and saut for several minutes, until golden. Pour over ice cream and serve.
Cream butter, shortening and sugar well. Add an egg at a time, beating well. Sift flour, baking powder and salt. Add flour mixture and milk alternately to sugar mixture. Add flavorings. Pour into greased and floured cake pan. Bake at 325° for 1 hour and 30 minutes.
Put dough in cake pan. Drain peaches and reserve. Add peaches to top of dough. Bake at 350° for 1 hour. Before serving, pour juice on top of cake.
Let the cheese and the margarine melt at room temperature. Mix all the ingredients. It will be hard to mix, but continue to mix with a spoon until the cheese disappears. Keep refrigerated.
In skillet with butter, cook chicken for 10 minutes or until browned on both sides; set aside.
Remove any shell or cartilage from crabmeat. Cook onion in butter until tender. Blend in flour. Add milk gradually and cook until thick, stirring constantly. Add seasonings and lemon juice. Stir a little of the hot sauce into egg; add to remaining sauce, stirring constantly. Add parsley and crabmeat. Place in 6 well-greased individual shells or 5 ounce custard cups. Combine butter and crumbs; sprinkle over top of each shell. Bake in a moderate oven at 350° for 15 to 20 minutes or until brown. Serves 6.
Boil potatoes in jackets. Peel and dice. Fry bacon crisp. Drain and crumble. Saute onion and celery in bacon grease. Add to onion and celery, flour, sugar, salt, celery seed, pepper, basil and parsley. Cook over low heat stirring until smooth and bubbly. Remove from heat and stir in water and vinegar. Bring to boil, stirring constantly for 1 minute. Carefully stir in potatoes and bacon. Serve warm.
Brown sausage and drain. Brown ground beef and drain. Mix sausage, ground beef, cheese, garlic salt and Worcestershire sauce. Place on party ryes. Cook in 400° oven for 10 minutes. They can also be frozen and cooked later.
In a large bowl, combine pear slices, syrup, lemon juice and peel and cinnamon. Mix well. Put in 1 1/2-quart baking dish. Stir together flour, oatmeal and nutmeg. With a pastry cutter, cut in margarine until mixture resembles coarse crumbs. Sprinkle over pears. Bake at 375° for 40 minutes or until pears are tender.
Mix together sugar, flour, egg yolks and buttermilk. Beat at low speed with mixer until all ingredients are mixed. Pour into a heavy saucepan and add margarine and vanilla. Cook until boiling and stir constantly until thick. Pour into prepared pie shell. Cool; top with meringue or Cool Whip.
Put pickles and onions in salt; let stand 2 hours. Boil the sugar, vinegar and celery seed; cool. Drain and rinse pickles and onions. Pour syrup over pickles and freeze.
Inspect the oysters for bits of shell. Chop, if desired; save the liquid. Melt butter in a heavy bottomed saucepan. Add flour and seasoning gradually and stir until quite free of lumps. Add milk and oyster liquid a little at a time and stir until mixture boils. Add oysters; simmer for 5 minutes. If too thick, add more milk. Season to taste and serve in a heated tureen. When serving, top with whipped cream and parsley. Yields 4 to 5 servings.
Melt chocolate and butter in top of a double boiler and cool completely. In separate bowl, beat eggs and salt until light in color and foamy. Add gradually to eggs the sugar and vanilla. Continue beating. Add the chocolate/butter mixture to the egg/sugar mixture with only a few strokes by hand. Fold in flour and nuts if desired. Bake in a 9 x 13-inch pan, about 25 minutes at 350°. Cool, then cut into squares.
Brown meat in oil. Add salt, pepper, tomatoes, tomato sauce and garlic. Simmer about 5 minutes. Remove garlic pulp. Cook noodles according to directions and drain. While noodles are still warm, add cheese and sour cream; mix well. In casserole, alternate layers of noodles mixture, beef mixture and grated cheese. Repeat layers until all used. Bake 35 minutes at 350°. Serves 6 to 8.
Thoroughly blend milk and ice cream in a bowl. Add pudding mix. Beat slowly with hand beater or at low speed of electric mixer, until blended. Pour into pie shell. Chill until set, at least 1 hour. Garnish with whipped topping and chopped nuts if desired.
Heat oven to 350°, prepare a 13 x 9 baking dish. Mix all ingredients in a large bow, shape into loaf in the baking dish. Bake uncovered 1 hour or until no longer pink in the middle. Let stand 10 minutes before serving.
Combine all ingredients and pour into a 9 x 9 x 3-inch dish. Bake at 350° for 30 minutes, until done. Serves six.
Preheat oven to 375°. Spread drained pineapple in greased pan 13 x 9 x 2-inch, cover with cherry pie filling, spread cake mix over cherry filling, place butter all over and cover with nuts. Bake for 45 minutes.
Put ketchup in jar, then oil, vinegar and sugar. Now add remaining ingredients. Shake well. Keep refrigerated.
Clean fat from stew meat. Roll meat in mixture of flour, Mrs. Dash and pepper to taste.
Trim fat from steak; slice in 2-inch strips. Brown steak in oil. Add onion and cook for 5 minutes.
Prepare the patties by combining the ground beef, onion, green peppers, bread crumbs and salt and pepper to taste. Shape into 4 oval patties; fry until golden brown. In the drippings, make the gravy and simmer 10 to 15 minutes.
Mix all of the ingredients. Bake for 25 to 35 minutes at 350°.
In a 13 x 9-inch baking dish, melt butter. Sprinkle chiles over butter. Spread cheese over chiles. In a bowl, mix buttermilk baking mix, eggs, salt and milk. Pour over cheese. Bake in preheated 350° oven 30 to 40 minutes or until golden brown on top.
Cut okra in round, dip in cracker crumbs or meal and fry in hot oil.
Stem the crab apples and rinse in lukewarm water. Drain, then place the apples in a saucepan with the water. Bring to a boil and reduce heat to a simmer; cook slowly until the fruit is soft. While still warm, put through sieve to remove seeds and stems. Add sugar and cinnamon to taste.
Combine all ingredients. Pour into an 8 x 8-inch greased pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup chopped nuts. Bake 30 to 35 minutes at 350°. Serve warm or cold with whipped cream or ice cream.
Add water to frozen juices as indicated on cans. Mix all juices together and then add sugar to taste. Slowly add almond extract, tasting after each teaspoonful until you have the flavor desired. Chill thoroughly and garnish with Mandarin oranges.
Brown beef. Drain. Add onion and all of the spices. Add juice, puree, paste and water. Simmer for at least 1 1/2 hours.
Place all beans in casserole dish 13 x 9 x 2-inch. Cook bacon in large skillet until crisp. Remove bacon and saute onions in drippings; add remaining ingredients and cook on low. Pour over beans; bake 1 hour at 325°. Crumble bacon to top.
Mix together coconut and Eagle Brand milk and spread over first layer. Bake this at 325° for 20 minutes. Frost with the Hershey bars while hot.
Allow cream cheese to warm to room temperature. Combine cream cheese and marshmallow cream in bowl. Add lemon juice to taste. Sprinkle nutmeg on top as garnish.