HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg and allspice. Cover; chill 2 to 3 minutes. Heat oven to 375°. Roll dough 1/4-inch thick on lightly floured cloth-covered board. Cut with gingerbread boy cutter. Place on ungreased baking sheet. Remember after decorating, bake 10 to 12 minutes and immediately remove from baking sheet.
Mix together sugar, eggs and oil. Add remaining ingredients. Bake in 2 small greased loaf pans at 375° for 40 to 45 minutes.
Cut potatoes in bite-size chunks. Mix all ingredients with potatoes in plastic bag and shake until all are coated. Pour into Pyrex dish and bake at 450° for 40 minutes or until tender. Stir occasionally. May garnish with parsley.
Mix all dry ingredients thoroughly. Add bourbon and mix with fork. Form balls, size as desired. Roll each ball in more powdered sugar; put in refrigerator to set. Flavor increases the longer they "age."
Cook carrots (not mushy). Drain. Add onion and bell pepper. Combine soup, oil, mustard, vinegar, salt and pepper. Bring to a boil. Pour hot mixture over carrot mixture. Let marinate for several hours. This will keep in the refrigerator for at least a week.
Put pears, onions and peppers through food chopper. Add all other. Cook for 30 minutes after it reaches a hard boil. Put in jars and seal while hot.
Mix butter, crumbs and pecans; press over bottom of pan. Refrigerate. Mix at high speed cream cheese and pumpkin; fold in remaining ingredients; blend well. Pour over graham layer. Bake 1 1/2 hours at 320°. Turn oven off, open door and let set 1/2 hour. Remove from oven and let cool at room temperature. Serve when cool or chill.
Boil sugar, oleo, milk and cocoa for 2 minutes. Start time when it comes to a rolling boil and oleo is melted. Do not cook any longer than 2 minutes. Remove from heat and add oatmeal. Mix until well blended. Drop by teaspoon on wax paper or counter top. Cool.
Mix corn meal, milk, eggs, bacon drippings and cream-style corn for batter. Let stand. Brown meat, add salt and drain. Chop onions, grate cheese and add chopped peppers. Pour 1/2 of batter into greased skillet. Add cheese, onions, meat and peppers. Pour remainder of batter over this. Bake at 350° for 40 to 45 minutes. Must be baked in well-greased skillet or Teflon pan.
Soak oatmeal in buttermilk overnight in refrigerator. Mix remaining ingredients together and add to oatmeal and buttermilk mixture. Stir well. May need a little milk to make it thinner. Keeps well. Add a little extra flour and baking powder if you want to keep it longer.
Bring first six ingredients to a boil and cook until thickened. Remove from heat and add two drops oil of cinnamon. Pour over prepared potatoes and bake until the potatoes are warmed. About 30 minutes at 350°. Good also over ham. Double the recipe and freeze half for later use.
In a large bowl, combine 1/2 cup sugar, brown sugar, shortening and peanut butter until creamy. Add egg, milk and vanilla; blend well. Mix in flour, soda and salt. Roll small spoonfuls of dough into 1-inch balls, then roll balls in sugar. Place on ungreased cookie sheet and bake for 10 to 12 minutes at 375° or until golden brown.
Preheat oven to 250°. Melt peanut butter with margarine in a large shallow roasting pan (15 x 10 x 2-inches) in oven until shiny and soft (about 5 minutes). Remove. Stir in salt, garlic powder and Worcestershire sauce until mixture is smooth. Add Chex and nuts. Mix until all pieces are coated. Bake in oven 1 hour. Stir every 15 minutes. Remove from oven. Stir in candy. Spread on absorbent paper to cool. Makes about 9 cups.
In a large saucepan, bring 4 cups of water and salt to a boil. Stir in grits slowly. Return to boil, then reduce heat. Cook slowly for 5 to 10 minutes, stirring occasionally. Stir in shredded Cheddar cheese, butter, milk, eggs and garlic. Cook over low heat until cheese is melted.
Boil peeled potatoes, diced carrots and onions in water until tender; drain. Add cream of chicken soup and milk. Add butter, salt and pepper to taste. Cover and let simmer for a few minutes.
Combine all ingredients and mix. Grease and flour 2 loaf pans. Bake 1 hour at 350°.
Bring all ingredients to a boil, reduce heat and let simmer for 25 minutes. Slice one onion and 2 jalapeno peppers, and add to vinegar mix. Now pour over boiled, shelled eggs.
Crush nuts and wafers together. Add cocoa, syrup and rum. Make small balls the size of walnuts and roll in powdered sugar. Let stand, then roll in powdered sugar again.
Combine the first 2 ingredients in pan until jelly melts. Mix remaining ingredients well in a bowl. Form into balls. Brown in 2 tablespoons each of oil and butter. Put the meatballs in the sauce and serve with toothpicks.
Peel, cook and rice the potatoes. Add 1/2 cup margarine while the potatoes are hot. Chill overnight or several hours in the refrigerator.
Dredge veal cutlets in seasoned flour. Dip in egg, then in bread crumbs to coat evenly. Heat butter in large skillet. Saute cutlets in the butter, turning to brown both sides, about 10 minutes. Garnish with lemon slices and chopped parsley. Serves 8.
Cook squash and drain. Place Cheez Whiz in bottom of casserole. Then layer squash, salt and pepper. Beat eggs, onions and chilies. Pour half egg mixture in casserole, another layer of squash and add remaining egg mixture. Toast 2 slices of bread. Crumble over casserole. Bake at 350° for 30 minutes.
Prepare cake mix as directed. Pour 1/2 the batter in a 9 x 13-inch pan. Bake at 350° for 15 minutes. Meanwhile, melt caramels, margarine and milk in pan on low heat; stir constantly. Pour over hot half of baked cake. Top with chocolate chips and pecans. Pour remaining cake batter over this. Put back in oven and bake 20 to 25 minutes. Requires no icing.
Place squash in colander and sprinkle with salt; let set over sink until all moisture is gone. Add flour, cornmeal, black pepper, cheese and egg. Mix together. Form into patties and fry. Makes 8 servings.
Mix frozen lemonade and lemon juice with Eagle Brand milk, then add Cool Whip. Pour into 2 pie crusts; refrigerate until ready to serve.
Peel and slice the green tomatoes. Fill a lined pie pan with slices. Add remaining ingredients; top with crust. Bake at 400° for 50 to 60 minutes.
Boil potatoes until tender. Peel and dice while hot. Add onion, salt, pepper and chervil. Combine vinegar, hot water and 1/3 cup mayonnaise. Add to warm potatoes and allow to cool. Mix in green pepper, pimento, celery and 1/2 cup mayonnaise. Chill. Serves 6.
Preheat oven to 350°; grease a 13 x 9-inch baking dish. Reserve 1/4 cup matza farfel for topping. In large bowl, combine remaining farfel and 1 1/2 cups of warm water; set aside. Drain peaches; slice up dates. Reserve 1/2 cup peaches and 1/4 cup dates for topping.
Boil sugar and 3 pints of water until dissolved. Mix Jell-O in 12 cups hot water and add to sugar solution. Add orange juice, lemon juice and pineapple juice. Mix well and freeze. (Stir while freezing.) Take out about 1 hour before serving and add ginger ale. Chop with food chopper or can beat with mixer. Serves approximately 150 (using small punch cups).
Mix together and add the paprika for a nice salmon color; chill. This spread is wonderful alone on fresh baked breads, but is best accompanied with thinly sliced cucumbers for sandwiches, cocktail breads or crackers.
Marinate tomatoes, onion, bell pepper and pinto beans in Catalina dressing until ready to use. Chop lettuce. Grate the cheese. Add the lettuce, Cheddar cheese and Fritos to the salad fixings about 30 minutes before serving.
Beat together eggs, milk, salt and mustard. In a 2-quart casserole dish, layer bread, sausage and cheese. Pour egg mixture over the layers. Refrigerate overnight. Cook at 350° for 45 minutes.
Mix and boil together first 4 ingredients for 2 minutes after a full boil is reached. While stirring constantly, add Rice Krispies, chopped pecans and vanilla. Mix well. Shape into balls and roll in coconut. Place on waxed paper.
Bring mixture to a boil and simmer 3 to 4 minutes. Pour into hot sterilized jars (pints) and seal. Process in canner 10 minutes. Great with meat!
Wash green beans and break. Place all together in kettle. Let simmer 1 1/2 hours.
Mix all ingredients. Drop on ungreased cookie sheet. Bake at 350° for 12 minutes. Makes 45 to 48 cookies.
Combine all ingredients. Pour into a 9-inch unbaked pie crust. Top with nuts. Bake at 350° for 1 hour, or until set.
Put apples in a greased baking dish. Put sugar mixture over apples. Add water and cinnamon candy. Cover with foil. Bake at 350° until done.
Combine first 9 ingredients and put into plastic bag. Add wings and coat well. Cover and refrigerate 2 to 3 hours or overnight. Later, remove wings and put onto a rack in a shallow baking pan (discard marinade). Bake, uncovered, at 350° for 30 minutes. Turn wings and bake for an additional 20 minutes. Yields 6 to 8 servings.
Dissolve yeast in warm water. Put one cup margarine in a large bowl and pour boiling water over to melt. Add sugar, salt, eggs and dissolved yeast. Add flour and stir to mix.
Cook macaroni and drain. Slice sausages and brown. Drain off grease. Cube the Velveeta. Dice tomatoes in a 13 x 9-inch pan. Add everything and mix it all together in pan. Salt and pepper to taste. Cover with foil, bake at 350° for 30 minutes.
Cream butter until soft. Gradually beat in sugar. Continue beating until mixture is light and fluffy. Stir in vanilla. Chill.
About 1 1/2 hours before serving or day ahead: In 5-quart glass or glass-ceramic casserole, combine sugar, half and half, syrup and salt. Cook on High 5 to 7 minutes until mixture comes to a full boil, stirring occasionally. Set microwave-safe candy thermometer in place. Continue to cook on High 7 to 10 minutes or until temperature reaches 240° or soft ball stage (when a small amount of mixture dropped into a bowl of cold water forms a soft ball that flattens on removal from water).
Cook chicken. Save broth. In skillet, brown margarine and a little chopped onion.
In a medium saucepan, combine the 1/3 cup sugar and cornstarch. Stir in milk, chocolate and the 1 tablespoon butter. Cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Gradually stir about 1 cup of the hot mixture into eggs. Return mixture to saucepan. Bring to boiling. Cook and stir 2 minutes more. Stir in vanilla. Turn hot pie filling into baked pie shell.
Mix yeast, sugar and water. Let set about 5 minutes. Add egg, flour, salt and shortening; mix well. Cover; let rise 45 minutes in warm place. Punch down; roll out dough and cut into rolls. Press rolls flat. Let rise 1 hour. Bake at 400° for 15 to 20 minutes. Can be used in bread machine by putting all ingredients in machine and using lukewarm water.
Combine sausage, cheese and biscuit mix. Push together with fingertips until dough forms a ball. Shape in marble size balls and bake at 350° for 20 minutes. Yield: about 3 dozen.
Boil tomatoes for about 1 minute, then take off skin. Chop tomatoes and place in a bowl. Not dice or chop garlic but in between, then place in bowl with tomatoes. Dice basil and put in a little bowl. Cook pasta until done. Place 1/2 cup oil in pasta and stir. Put oil in bottom of skillet and let get hot. Place tomatoes and garlic in oil and let cook for about 2 minutes. Add basil to the sauce, then the cheese. Let cook until cheese is melted. Add to pasta, then add 2 teaspoons of butter.
Melt all ingredients together. Garnish with onions, tomatoes, sour cream and seasoned ground beef, if desired. Serve hot over tortilla chips.
Combine all ingredients. May be done a day ahead. Heat at 350° until melted. Serve with tortilla chips.
Peel and dice eggplant. Cook 10 minutes in boiling salted water. Drain and place in bottom of greased 2-quart casserole. In saucepan, melt butter; add flour and cook until bubbly. Add tomatoes, green pepper, onion, brown sugar, salt, bay leaf and cloves. Cook mixture over low heat 5 to 7 minutes until thick. Spread mixture over eggplant; top with bread crumbs and cheese. Bake at 350° for 30 minutes.
Preheat oven and cookie sheet to 350°. Melt together the butter, cocoa and water. With wire whip, add the sugar, flour, salt, evaporated milk, vanilla and pecans. Pour into unbaked pie shell. Bake for 50 minutes, or until custard sets. Test with knife or toothpick.
Pour boiling water over peaches. Drain and peel them. Place 3 cloves in each peach.
Cook sliced carrots. Chop 1 medium onion and saute in 3 Tbsp. butter. Combine carrots, onion, chicken soup, salt and cheese and put in casserole. Mix 1/2 c. melted butter in 1 1/2 cup stuffing mix and sprinkle on top of carrot mixture. Bake in 325° oven until bubbling, approximately 35 minutes.
Drain pineapple and oranges. Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. Mix sour cream or yogurt and sugar. Stir into fruit mixture. Chill. Makes 4 to 6 servings.
Combine dry ingredients. Cream the butter and sugar together. Add beaten eggs, sour milk and mashed bananas. Mix well. Stir in dry ingredients. Mix until moist. Add nuts. Pour into 2 small loaf pans. Bake for 50 minutes at 350°.
Mix all ingredients in large bowl until combined well. Shape into 1/2-inch balls. Bake at 350° for 15 to 20 minutes. Serves 8 to 10 people.
Chop the onion, pepper and garlic. Fry in olive oil about 5 minutes. Add meat. Stir and cook good for 10 minutes. Add sauce, raisins, olives and tomatoes. Cook on low heat 40 minutes, covered. Serve over rice!
Brown meat and onion. Drain. Add Chili-O mix. Layer rice and meat mixture. Mix tomatoes, soup and milk. Pour over meat and rice. Bake at 350° for 20 to 25 minutes.
Trim excess fat from hearts, but leave whole. Heat 2 tablespoons of butter with the oil in skillet and brown hearts and bacon pieces. Add garlic and onions and saute until onions are translucent. Transfer to a baking dish. Add 2 tablespoons of butter to the skillet, stir in the flour, gradually adding stock, wine, marmalade, mandarin juice and mandarin peel. Add liqueur and pour sauce over hearts. Bake in 325° oven for 1 hour, baste occasionally. Serves 8.
Saute mushrooms in 2 tablespoons butter; drain and set aside. Combine cream cheese and mushroom soup in a small bowl; beat with an electric mixer until smooth. Add sauteed mushrooms, Worcestershire sauce and next 3 ingredients. Stir until blended. Set aside. Trim crust from bread slices; roll each slice with rolling pin to flatten. Place 1 tablespoon of filling diagonally across each slice; fold opposite corners of bread to overlap in the center, securing with a wooden pick. Place sandwiches on an ungreased baking sheet. Brush tops with butter. Bake at 450° for 7 minutes or until lightly brown.
Combine cereal and water. Stir in shortening and eggs. Stir in flour. Add remaining ingredients and blend. Spoon batter into muffin tin 3/4 full. Bake at 400 for 18-22 minutes.
Saute onion in butter in large frypan. Slice zucchini thin. Add to onion. Cook 5 minutes. Add tomatoes, salt and pepper. Cover and cook 25 minutes on medium heat. Pour in buttered casserole. Top with sharp cheese. Bake at 375° until cheese melts.
In a heavy bottomed stock pot or large saute pan, melt butter. Add leeks and saute till tender. Add chicken and heat up with the leeks for a few minutes. Add vinegar to deglaze pan, turn down heat and add calvados; careful not to stand to close to pan because it will ignite. After flames are reduced add the other liquids and apple. Simmer for 10 minutes. Garnish soup with either curry or cinnamon on top.
In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, and bananas; mix well. Combine dry ingredients. Add to creamed mixture and mix well. Stir in nuts and raisins. Chill (dough will be very soft). Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 8 to 10 minutes or until lightly brown. Yields 3 dozen.
Peel and slice apples in a greased shallow pan. Add white sugar and mix. Mix together the brown sugar, flour, oats, salt and cinnamon. Cut in margarine and peanut butter until crumbly. Sprinkle evenly over apples. Bake at 350° until apples are tender, about 40 to 50 minutes. Top with ice cream!
Boil chicken until done. Using a chopper, shred chicken. In a bowl, mix cream cheese, milk, garlic, chicken and salt and pepper to taste. On a 16 inch pizza pan, put crescent rolls around the outer edge of pan, putting the two corners of crescent rolls together, leaving the single corners under making sure chicken mixture will not spill out. Cook for 25 minutes in a 350 degrees oven.
Cream butter, adding sugar gradually. Add egg, unbeaten. Sift flour with salt and baking powder. Add to mixture, along with almond extract.
Preheat oven to 350°. In large mixing bowl, add all ingredients except Cheddar cheese and mix together. In a large, greased baking dish, place mixture and top with grated cheese. Bake, covered, for 45 to 75 minutes until rice is cooked. Makes 6 to 8 servings.
Soften cream cheese and butter to room temperature. Combine all ingredients; refrigerate overnight. Shape into small biscuits. Bake at 350° until brown.
Mix grated cheese and butter. Add flour, salt, and red pepper. Then add Rice Krispies. Roll into small balls (about 1 teaspoon) and flatten. Bake on ungreased cookie sheet at 350° for 15 or 20 minutes.
In skillet, brown chops. Pour off fat. Stir in soup and water. Cover and cook over low heat 45 minutes or until tender. Stir now and then.
Mix the first 7 ingredients together in a large bowl. Bake 40 minutes at 350° in a 9 x 13-inch greased pan.
Butter each slice of bread; sprinkle with garlic and bake until brown. Sprinkle with grated Parmesan cheese. Set aside. Separate onions into rings. Saute in butter in Dutch oven over medium heat for 25 to 30 minutes. Add broth and remaining ingredients, except Mozzarella cheese. Cover. Reduce heat and simmer for 30 minutes. Serve with toasted bread on top of soup with Mozzarella cheese on top and microwave until cheese melts.
Heat oil in a large pan and saut meat, onions and carrot over a high heat until golden brown. Add crumbled stock cube, mixed herbs, seasoning, celery and green onions (shallots). Simmer for 5 minutes. Spoon into greased ovenproof casserole. Mash potatoes with butter and milk and spoon onto meat. Brush with lightly beaten egg and bake at 400° for 30 minutes. Serves 4 to 6.
Sterilize four 1-pint jars, leaving them covered with hot water. Wash new jar lids and cover lids with boiling water.
Sift dry ingredients together. Add dates. Beat eggs and add with milk and shortening to dry ingredients. Pour in greased loaf pan. Bake at 350° until good and brown. Test with knife in center; if it comes out clean, it is done.
Boil pasta according to box directions; drain and set aside. Brown ground beef and onions. Mix additional spices in when partially browned. Drain grease.
Mix pecans, egg whites and water until frothy. Then add sugar, nutmeg, ginger, salt and cinnamon. Spread onto two cookie sheets. Cook on top rack for 30 minutes, stirring every 10 minutes, at 300°. Great to put in a jar as a gift at Christmastime!
Brown pork chops quickly and then set aside to cool. Put cream of mushroom soup, all water, cup of rice, garlic, salts and black pepper in skillet where pork chops were fried, leaving about 3 tablespoons of grease as seasoning. Cover with lid. Simmer until rice is done. Stir very often. Take pork chops and pull into inch pieces and cook in the rice mixture until all water is absorbed and rice is soft.
Trim steak and cut into thin strips 2-inches long. Sear in oil in a large skillet or wok over high heat. Separate onion slices into rings and add to skillet with sliced celery and carrots. Stir and fry just until crisp-tender.
Saute onion, green chilies, soup and chicken. Spray baking dish; layer with tortillas, then soup mixture and top with cheese. Repeat.
Melt butter and add remaining ingredients. Cover. When steaming, turn heat to simmer and cook for 30 minutes.
Break spaghetti in half and cook until done. Drain. While still warm, combine noodles with eggs and Parmesan cheese. Pour in a well-greased pie pan. Press up sides. Saute onion in margarine until transparent. Stir in sour cream and spoon over spaghetti. Brown sausage. Drain. Add tomato paste and water. Simmer 10 minutes. Spoon over sour cream mix. (Can be frozen, if desired. If frozen, thaw before baking.) Bake at 350° for 25 minutes, uncovered. Arrange cheese over pie and return to oven until cheese melts.
Mix cornstarch with sugar. Cover with the lemon juice. Add in beaten egg yolks and boiling water. Cook until thick.
Mix sugar, milk and butter; let steam, but nut boil. Beat eggs with fork; stir into milk mixture. Add vanilla. Pour into baking dish. Sprinkle top with nutmeg. Bake at 325° until inserted knife comes out clean.
Add all ingredients in a 2-quart casserole dish. Place chops on top. Cover and bake at 350° for 45 minutes or until chops are done.
Beat first 5 ingredients together until light and fluffy. Line muffin pans with foil cupcake papers and place vanilla wafer in each. Fill cups 2/3 full of cream cheese mixture. Bake at 375° for 15 to 20 minutes or until set and slightly brown. Top each with tablespoon of pie filling. Chill. Serves 18.
Cream shortening and sugar; add egg and beat well. Mix dry ingredients and sift. Add to creamed mixture. Stir in diced apples, nuts and vanilla. Pour into greased and floured oblong cake pan. Bake at 350° for 40 to 45 minutes. Serve hot with whipped cream or ice cream.
Cook the pasta. Rinse with cold water and drain. Mix the pasta with all of the remaining ingredients. Refrigerate for 1 hour.
Grease a 1 1/2 to 2-quart casserole dish. Place 2 slices cubed bread in bottom, then mix chicken, celery, onion, green pepper, mayonnaise, salt and pepper. Put on top of bread. Spread 4 mores slices of cubed bread on top of this. Beat 2 eggs; add milk and pour on top. Chill overnight before baking. Add mushroom soup, but do not stir in. Add grated cheese on top. Bake at 350° for 1 1/2 hours.
Microwave chips and oil in large glass bowl and stir. Microwave for 30 seconds or until melted. Stir in nuts. Cool slightly. Drop by teaspoonfuls into your nut cups. Chill. Makes 2 dozen.
Mix eggs up; pour in pan. Cook until bubbling. Add ingredients; fold in half and cook until golden brown. Serve. This recipe will serve 1 person.
Cut fat off pork and cut meat into bite size chunks. Stir-fry pork in a large skillet until browned and fully cooked with water. Simmering in a covered skillet about 60 minutes works best. Pork should be tender.
Mix together first 3 ingredients and let dissolve. Mix together remaining ingredients. Mix all ingredients and let rise for 45 minutes or until double in size. Punch down and roll out or pinch off and put in pans and let rise again. Bake at 350°. Keeps well in refrigerator.
Mix all ingredients well. Pour into 2-quart dish and chill. Easy for kids to make!!!!
Put corned beef into pot and water just to cover. Add onion, garlic, bay leaves and peppercorns. Cover and cook on high 1 hour; lower heat and cook on low 10 to 12 hours.
Cook water and sugar until mixture boils and becomes clear. Remove from heat and add tea bags. Remove tea bags after 10 or 15 minutes. Cool syrup. If lemon is used, add juice of 3 lemons. For instant tea, fill glass with ice; add 2 or 3 tablespoons of syrup and cold water. Recipe makes approximately 1 1/2 gallons of iced tea.
Heat butter in electric skillet until melted. Stir in instant bouillon. Add Brussels sprouts, carrots and cauliflower. Cover and cook over medium heat 4 or 5 minutes. Stir-fry vegetables 4 minutes. Add peas. Stir-fry until peas are crisp-tender, about 5 minutes. Stir in almonds, salt and lemon pepper.
Melt the butter in a large skillet and brown the garlic, onion and ground beef. Drain off excess fat and add tomatoes and chili beans. Simmer for 45 minutes. Cook spaghetti according to package directions and drain. Remove skillet from heat and stir in cheddar cheese until melted. Fold in sour cream, add the spaghetti and mix well. Pour into 2 quart casserole and top with Parmesan cheese. Bake for 45 minutes at 350 degrees. Makes 10 to 12 servings.