HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together in jar with tight lid. To use, put 1/3 cup mixture in cup and add boiling water.
In a 9-inch pie pan, stir together oil and potatoes. Lightly salt. Press evenly into pie crust shape. Bake at 425° for 15 minutes or just until beginning to brown. Remove from oven and layer on the cheese and meat. In a bowl, beat together the milk, eggs, salt and pepper. Pour egg mixture over other ingredients. Sprinkle with parsley. Bake 30 minutes or until lightly browned. Knife inserted 1-inch from edge should come out clean. Cool 5 minutes.
Mix dry ingredients. Add oil. Beat eggs and buttermilk. Add prunes. Spray cake pan with Pam. Bake at 300 degrees for 1 hour.
Put 1/2 of bread cubes in bottom of pan. Mix chicken, celery, onions, chestnuts, mayonnaise and salt and spread over bread cubes. Then cover with remaining bread cubes. Combine eggs and milk and pour over and refrigerate overnight. Next day, cover with soup and cheese. Bake at 350° for 1 1/2 hours.
Melt butter. Add milk and chicken broth. Stir in flour. Make gravy consistency. Stir and boil about 15 minutes. Add frozen vegetables and cooked chicken pieces. Mix all together and put in pie shell. Put other pie shell on top. Bake at 350° about 30 to 40 minutes.
Fold creamed Crisco, sugar and eggs. Make a paste of cocoa and red coloring. Add to mixture.	Mix salt and vanilla with buttermilk. Add alternately with flour to other mixture. Mix soda and vinegar together and pour into mixture. Do not beat this. Bake at 350° for 30 minutes.
Saute onions, pepper and garlic in butter for 2 to 3 minutes. Add shrimp and cook until pink. Remove vegetables and shrimp from pan with slotted spoon and set aside. Most of butter stays in pan, but if needed, add more to brown rice for a few minutes. Add tomatoes, chicken broth and spices and bring to a boil. Cover and simmer for 15 to 20 minutes or until most of the liquid is absorbed. Add the shrimp and vegetables to pan. Heat through and serve.
Beat until smooth. Bake at 300° in 8 x 11-inch pan 35 to 40 minutes until still shakes a little in the center.
Cream butter and sugar. Beat in eggs. Add vanilla, milk and pumpkin. Blend in cinnamon and flour. Beat until creamy. Pour into greased and floured baking pan. Bake at 350° for 30 to 40 minutes.
Cook broccoli and spinach until tender and drain. Put spinach and broccoli in a 2-quart flat baking dish. Add soup, Cheddar cheese and sour cream that have been mixed together. Top with Mozzarella cheese. Bake at 350° for 30 to 45 minutes. Serves 6.
Mix together and store in jar. Use about 1 tablespoon per cup of tea, as desired.
Dissolve yeast and sugar in warm water. Mix shortening and eggs in warm milk; add to yeast mixture. Add flour and knead, just a little. Let rise 1 hour. Shape into muffin tins. Let rise 1 hour more. Bake in 350° oven for 15 to 20 minutes. Let cool at least 5 minutes before trying to remove from pans.
In large saucepan, heat oil over medium heat. Add garlic and onion; cook 5 to 7 minutes, until just tender. Add broth and 3 cups water. Bring to boil. Add pasta and cook 5 minutes. Add the last 4 ingredients and cook 7 to 8 minutes.
Grind or chop first four ingredients. Add remaining ingredients and boil for 20 minutes. Pack in hot jars and seal while hot.
Mix sugar, flour and cocoa in a saucepan. Add butter, peanut butter and milk; heat to boiling. Serve warm over cake in dish. Serves 8.
Cook carrots and garlic in salted water until tender; drain well. Make carrots into a smooth mixture with a masher or stick blender until smooth while adding butter and broth. Add olives and cook over low heat just until warm. Yield: 4 to 6 servings.
Dump the 2 cans of apple filling in a 9 x 13-inch pan. Put brown sugar and sprinkle with cinnamon on top. Stir together. Put cake mix on top. Cut the 2 blocks of butter in chunks and spread on top. Bake at 350° for 45 minutes.
Melt margarine. Mix all other ingredients together in 2-quart casserole dish. Bake at 350° for 45 minutes until brown on top.
Cream butter and sugar. Add beaten eggs, milk and water. Put all dry ingredients into sifter and add to batter; which will be thin but okay. Bake in 350° oven for 40 to 60 minutes. Test. Bake in greased long cake pan and ice when cool with Fudge Icing.
Grind all ingredients, except steak in food processor or blender. Coat both sides of flank steak with dry mixture. (If cooking only one steak, use half the mixture and save the rest for future use.) Coat a seasoned cast-iron skillet with olive oil; heat until smoking. (You may want to do this outside on a propane grill, as the smoke could set off a smoke alarm.) Sear steak on both sides; meat will be black.
Cream the shortening, sugars and vanilla until light and fluffy. Add in eggs and beat. Sift together flour, soda and salt. Add to first mixture. Stir in chocolate chips. Drop from spoon onto lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Put in one large bowl; mix thoroughly beef, stuffing, seasoning, eggs, onion, ketchup and steak sauce. Put in a 3-quart oblong, baking pan. Then firmly shape meat mixture to pan. Bake at 350° for one hour until your meat is no longer pink. Pink meat optional.
Mix ingredients, (Except fruit). Place fruit on bottom of baking dish. Sweeten to taste. Spread dough on top. Bake 350° for 1 hour.
In large skillet, heat oil and saute onion and celery 3 to 4 minutes. Add the chicken. Increase heat and toss with vegetables 1 minute longer. Add vermouth and allow to boil 1 minute. Add broth, garlic, thyme, salt and pepper. Bring to boil; cover. Reduce heat to low and cook 10 minutes. Add potatoes. Stir and return to boil. Cover, reduce heat and simmer another 30 to 35 minutes.
Measure 2 cups oatmeal; add flour, soda and sugar. Mix thoroughly. Cut in shortening until mix is crumbly. Divide into 2 parts. Pack 1/2 firmly in bottom of oiled 8 x 11-inch baking pan. Spread mincemeat evenly on top, then add remaining dough and pack firmly. Bake in moderate oven (350°) for 40 minutes. Cool thoroughly. Cut into 14 to 16 bars.
Melt butter and add salt and pepper. Roll chicken to coat. Bake 20 minutes at 400°. Add mushrooms and bake 15 minutes. Sprinkle with onion rings and then cheese. Cook about 5 minutes or until cheese bubbles.
Preheat the oven to 350°. Place 2 tablespoons of olive oil in a large skillet. Add the bread cubes and stir to coat. Saute over medium heat for 5 to 7 minutes or until the bread is lightly browned. Add the tomatoes and garlic to the bread. Sprinkle with sugar. Cook, stirring frequently for 5 minutes. Season with salt and pepper; stir in basil and remove from heat. Place tomato mixture into a 1 1/2-quart casserole dish. Sprinkle the Parmesan cheese over top and drizzle with remaining oil. Bake until bubbling, for 35 to 40 minutes.
Mix oil, sugar, vinegar and salt. Pour liquids over beans and let marinate overnight.
Saute onions in butter; stir in beef, garlic, flour, seasonings and mushrooms. Saute 5 minutes. Add undiluted soup. Simmer 10 minutes. Stir in sour cream. Serve over cooked egg noodles.
Mix flour, baking powder, and salt thoroughly. Mix in shortening only until mixture is crumbly. Add most of milk and stir to mix. Add more milk as needed to make dough that is soft but not too sticky to knead or touch. Roll into biscuits, place in pan, and bake at 375° for 10 to 12 minutes, or until lightly browned.
Dissolve yeast in lukewarm water. Add oil or shortening. Add sugar, salt and gradually add flour until it forms a soft dough. Knead mixture until smooth and elastic; turn into lightly oiled bowl. Cover and allow to rise 1 1/2 hours. Punch down; form into 2 loaves, in bread pans or one large loaf and place in greased pans. Place loaves in middle of preheated 400° oven and bake 10 minutes, then reduce to 350° and bake 20 to 25 minutes or until nicely browned. Remove onto cooling rack.
Combine all ingredients. Chill until ready to serve. Put on Waverly crackers or crackers of your choice. Makes 3 cups.
Lightly brown venison and chopped onion in skillet. Mix sour cream, mushrooms and hot cooked noodles together. Add to meat and onion mixture. Place in large casserole and bake 1 hour at 350°.
Mix together. Pour into greased casserole dish. Bake at 350° for 1 hour.
Cook first 3 ingredients for 10 minutes or until it makes a soft ball. Add the next 3 and mix well. Pour into a buttered 9 x 13-inch pan. Cool. Cut into squares. Store in airtight container.
Dissolve gelatin in boiling water. Add ginger ale. Chill until it begins to thicken. Fold in peaches. I prefer to use the peach juice as part of the water measurement.
Marinate at least 12 hours. Bake at 325° for 4 hours; wrap in foil or cover pan.
Place apples in a lightly greased 9-inch round cake pan. Combine 1/2 cup sugar, 1/2 teaspoon cinnamon and 1/2 cup walnuts; sprinkle over apples. Sift together flour, remaining sugar, baking powder and salt. Combine egg, milk and butter; add to dry ingredients, mixing until smooth. Pour over apple mixture. Top with remaining nuts. Bake at 325° for 40 to 50 minutes or until top is golden brown. Yield: 6 to 8 servings. Excellent topped with whipped cream.
Combine 1/3 cup sugar, cornstarch, flour and salt in small bowl. Stir in 1/4 cup milk and egg yolks; set aside. Combine remaining 1/3 cup sugar and 2 cups milk in saucepan. Bring to a boil over high heat, stirring constantly. When mixture reaches full boil, remove from heat. Slowly stir 1 cup milk mixture into egg yolk mixture. Return all to saucepan. Bring to boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Stir in butter and vanilla. Let stand until cool. Slice 2 bananas; arrange in bottom of pie shell. Add filling. Garnish with sweetened whipped cream.
Cook spaghetti to al dente stage; drain well. Toss while hot with remaining ingredients. Serve while still warm. Serves 6.
Cook beef and onion in large skillet on medium heat. Drain fat and return to skillet. Add mushrooms, green chilies and cream cheese. Cook over low heat, stirring constantly until cheese melts. Stir in flour, salt, pepper, paprika and cumin. Split each biscuit in half. Pat biscuits into baking pan that is lightly greased. Spoon meat mixture into dough. Combine cottage cheese and egg; mix well and spread over meat mixture. Sprinkle with paprika and red pepper flakes, if desired. Bake in 350° oven for 35 to 40 minutes.
Preheat oven to 350°. Prepare cake mix as package directs. Pour batter into well-greased and floured 10-inch Bundt pan. In small mixer bowl, beat cheese, margarine and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla until smooth. Pour evenly over cake batter. Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes. Remove from pan. Cool thoroughly. Glaze or garnish as desired. Store covered in refrigerator. Makes one 10-inch cake.
Wash and cut off tops of broccoli. Discard stems. Cut into bite size pieces and put into large bowl. Add onion and bacon. Add 1 cup cheese. Mix mayonnaise and sugar in a small bowl until well blended. Add to broccoli mixture and stir to coat. Serve at once or chill.
Fry bacon; crumble. Shake oil, vinegar, wine, soy sauce, sugar, mustard, curry powder, salt and pepper until blended. Toss with spinach; add bacon and eggs.
Bake cake, fix pudding mix by directions on mix. Bread 1/2 of cake into bowl; pour 1/2 of pudding mixture. Add pineapple chunks, coconut, nuts, banana slices and cherry pie filling over cake pieces. Repeat again.
If you have an ice crusher, crush the ice cubes to a powdery snow. By hand, put the ice in 2 or 3 plastic bags and cover with a double fold of foil. Hammer until the ice is a powdery snow. Pour the warm honey over the snow and eat.
Brown meat in a skillet. Season with salt and pepper. Add layers of vegetables in order. Top with cut up tomatoes. Add juice and water. When potatoes and cabbage are tender, it is ready to serve. Serve with cornbread.
Heat soup to melt cheese. Mix jello with hot water; mix and cool. Add to first mixture. Fold in celery, pepper, onions and shrimp.
Melt oleo with chocolate chips over hot water. Fold in marshmallows and nuts. Sprinkle coconut on 2 lengths of foil (12 to 15-inches long). Spoon on mixture to form in roll. Refrigerate. When cool and hard, slice.
Mix eggs, cheese, hamburg, salt and pepper together. Cook lasagna noodles as directed on box. Put in 13 x 9-inch pan layer of sauce, macaroni and filling; one or two layers regarding height of pan. On top of last layer, put on grated or shredded Mozzarella cheese. Bake in oven for 30 to 45 minutes at 350°.
Combine beans and all other ingredients together except bacon. Put into a 1 1/2-quart baking dish. Top with bacon. Bake at 350° for 1 1/2 hours. Yield: 12 servings.
Layer first 5 ingredients. Cover layers with mayonnaise. Sprinkle with Parmesan cheese. Let this set overnight and toss just before serving.
Mix chopped onion, parsley flakes, salt, paprika, egg, cornflake or bread crumbs and celery salt. If too dry after adding crumbs, add another egg and if too wet, add more crumbs. Add to ground beef and form into patties.
Mix ingredients together and pour in 8-inch pie crust. Bake at 450° then 350° for 25 to 30 minutes, until knife comes out clean. Yield: 6 servings. Carbohydrate .7 g, protein 2 g, fat 1 g, calories 37. One serving = 1 fruit exchange, 1/2 meat medium fat exchange.
Cook potatoes and onions in large pot until almost done. Mix evaporated milk, 1 can of water and Cheez Whiz. Cook until cheese is melted. Add to potatoes and onions; salt and pepper. Stir well. Simmer for 15 to 20 minutes.
Fry and drain sausage. Saute celery and onions and add to sausage, cut in slices. Add cans of beans and mix in rest of ingredients. Put in a 13 x 9-inch baking dish. Add a few strips of bacon. Bake, uncovered, for 1 hour or more at 350°.
Preheat oven to 400°. Combine all ingredients and mix well. Pour into a 12-inch iron skillet, which has been sprayed with a nonstick vegetable spray. Bake approximately 30 minutes or until golden brown. Slice. Yield: 8 servings.
Soak bread with these ingredients for 15 minutes. Stir lightly with fork. Preheat oven to 350°. Place in baking dish in pan of hot water (1-inch deep). Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm with milk or cream.
Preheat oven to 375°. In a small frying pan, fry bacon until clear. Add the margarine and all other ingredients except the shrimp. Simmer for 5 minutes. Place the shrimp in a open baking dish and pour sauce over top. Stir once to coat all shrimp. Bake in an uncovered dish for 20 minutes, stirring twice during baking. Serve hot. You can peel shrimp after cooking but not before cooking or eat with peels on except the tails!
Mix the sugar and cinnamon together and toss with biscuit pieces in plastic bag. Place in a Bundt pan. Melt together the oleo and brown sugar. Add raisins to melted mixture. Pour over rolls. Bake at 350° for 40 minutes.
In dutch oven, cook Beef in Olive Oil until no red shows. Add the finely chopped Onion; cooking for about 15 minutes. Add Water, Bouillon and Garlic Powder; bringing to a boil. Reduce heat and simmer (medium-low).
Separate eggs. Beat whites until it forms a foam. Mix dry ingredients; add egg yolks, milk and oil. Add egg whites gradually. Mix only until blended. Pour 1 1/4 cups on preheated waffle griddle.
Cook pasta shells as directed. Mix all the ingredients together until well blended. Pour over warm shells, tossing lightly. Refrigerate until cool, but best if made the day ahead. Serves 6 to 8.
Cook broccoli as directed on package; drain and set aside. Saute onion in oleo. Stir in broccoli, rice, Cheez Whiz and soup. Mix well. Pour into a casserole and bake at 350° for 30 minutes.
Heat oil in skillet over medium-high heat. Add beef and brown. Add onion and garlic. Continue cooking until onion is tender. Mix in tomato sauce, salt and pepper. Heat, stirring occasionally. Spoon beef mixture into taco shells. Top with cheese and lettuce. Serve hot. Makes 12 servings.
Mix and bake at 350° for 25 to 30 minutes in a 10 x 15-inch pan.
Cream shortening and sugar; add eggs and beat well. Stir in buttermilk. Sift dry ingredients mixing well. Add fruit and nuts. Drop by teaspoonful on greased cookie sheet. Bake at 375 degrees for 15 to 18 minutes.
Dissolve yeast, shortening and sugar in water. Stir in 4 cups flour, salt and egg. Beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning once to grease top. Cover and allow to rise in warm place, punching down every 10 minutes for 1 hour, then allow to rise for 1 additional hour or doubled. Punch down; let rest 10 minutes. Divide into 2 loaves. Place on greased cookie sheets and slash tops 3 times. Cover and let rise until doubled, about 1 hour. Bake at 350° for about 45 minutes or golden brown. Cool on wire rack. Brush with melted butter.
Sift flour and salt into a basin. Add breadcrumbs, suet, currants and grated lemon rind; mix well. Add milk to mix to smooth dropping consistency. Spoon into buttered 1 1/2-pint bowl. Cover with buttered paper and tie securely, folding a pleat to allow pudding to rise. Steam gently for 2 hours. Serve hot with a custard sauce.
In skillet, brown pork chops and season to your taste. Drain well. In crock-pot on medium, add pork chops and soup. Cook until tender. Serve over rice.
Brown the ground chuck with onion and chili powder in an 8-quart pot over low heat, stirring as needed to break up the chunks. Cook until the onions are tender. Add salt, brown sugar, beans and puree. Cook 15 minutes. Top with shredded Cheddar cheese and serve with a side of oyster crackers.
Combine flour and baking powder. Mix well and set aside. Cream butter and sugar very well. Add egg and vanilla and beat on medium speed until smooth. Add flour mixture and blend at low speed until thoroughly combined. Dough will be firm. Roll tablespoons of dough into 1-inch balls and place on ungreased baking sheet one-inch apart. Using small end of melon baller, scoop out the center of the dough balls. Do not scoop all the way through the cookies. Place 1/2 teaspoon of jam in the center of each dough ball. Bake at 300° for 22 to 24 minutes or until golden brown. Yields 4 dozen.
Combine the ingredients and mix thoroughly. Shape into balls and brown in skillet. (Place a little shortening in skillet.) Drain off liquid and pour barbecue sauce over meat; simmer for 20 minutes. If desired meat may be transferred to a casserole dish after browning and baked in a 325° oven for 25 to 30 minutes.
Spray 10 muffin cups with nonstick spray. In medium bowl, stir together flour, bran, baking powder, cinnamon and allspice. In small bowl, combine orange peel, juice, egg white, oil and honey. Add to flour mixture; stir. Add carrots. Spoon into muffin cups, 3/4 full. Bake at 400° for 20 minutes. Remove and let cool.
In a large heavy skillet, melt butter over medium-high heat. Brown ham on both sides. Move ham to one side of the skillet; brown potatoes in the drippings. Sprinkle potatoes with parsley. Yields 6 servings.
In large pan, cook beef with onions until tender. Add broth, mushroom soup and water. Cover and heat to boiling (stir often). Reduce heat to low. Add noodles and sour cream. Simmer about 10 to 15 minutes until noodles are tender.
Brown chops in skillet. Add onions, potatoes and tomatoes. Season with salt and pepper. Cover and cook slowly until potatoes are done.
Drain chunk fruit and drain pineapple. Save juice. Mix pudding mix with juice and Tang. Add fruit. Set overnight in refrigerator.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour and baking soda; mix well. Add cinnamon and nutmeg. Stir in oats and raisins. Drop by spoonfuls onto ungreased cookie sheet. Bake 10 to 13 minutes. Makes 3 1/2 dozen.
Rinse and peel apples. Cut into wedges. Melt butter in frying pan. Add apples, cinnamon, sugar and vanilla extract. Cook on low. Simmer approximately 20 to 25 minutes until apples are soft and crispy (not mushy). Sprinkle cinnamon over top of fried apples.
Make sauce with butter, flour, milk and Worcestershire. Combine remaining ingredients, except crumbs, cheese and paprika. Add sauce to mixture. Pour into greased casserole. Sprinkle with crumbs, cheese and paprika. Bake at 350° for 20 to 25 minutes.
Beat together the egg yolks, vanilla, salt and soda. Cream in the sugar and oleo. Add the Crisco oil and flour. Roll in balls and flatten with a fork. Bake at 375° for 10 minutes.
Mix all together until blended and bake in two round tins or 9 x 13-inch pan or whatever. Bake at 325° in glass pan or 350° in metal pan. Bake until done.
Saute celery, onion, thyme and pepper in margarine. Mix soups and milk; add to meat and vegetable mixture. Top with pie crust (from frozen section).
Cut shrimp in half lengthwise. Combine next 5 ingredients; mix well. Add shrimp and toss gently to coat. Let stand 15 minutes. Heat oil in a large skillet; add shrimp. Cook, stirring constantly, for 3 to 5 minutes (until shrimp turn pink). Remove shrimp and set aside. Drain drippings, reserving 2 tablespoons in skillet. Add onion, chopped red pepper and garlic to skillet. Saute until tender. Add zucchini and saute 2 minutes. Stir in shrimp, cooked rice and cashews (optional); cook over low heat, stirring constantly, until thoroughly heated. Yields 4 servings.
Combine flour, sugar, soda and salt. Place margarine in a saucepan with the water and bring to a boil. Combine eggs and buttermilk to margarine, then pour into flour mixture. Bake in a 375° oven for 20 minutes.
Fry bacon and onion together until lightly browned. Drain off fat. Add cut up franks and pineapple chunks. Cook together for a few minutes.
Split shrimp and season with salt, pepper and cayenne (be careful with the cayenne!); set aside. Melt margarine and add onion, celery, green pepper and garlic. Cook slowly until onion is wilted. Add shrimp and let simmer for 20 minutes. Dissolve cornstarch in water and add mixture. Cook another 15 minutes, stirring occasionally. Serve over cooked rice.
Place cut up chicken, ham hock, salt, pepper and onion in large pot with 5 1/2 cups of water. Cook until well done. Drain chicken broth; set aside. Remove bones from chicken and ham; cut meat in bite size pieces and put back in pot. Add smoked sausage. Add 5 cups of chicken broth from broth that has been set aside. If you have less than 5 cups, add water to equal 5 cups. Bring to a boil. Taste; add extra salt, if needed. Add 2 cups of rice and stir. Bring to a second boil. Cover pot tightly; turn burner to low and simmer 20 to 30 minutes. Serve with cole slaw, pickles, bread and iced tea. Makes 10 to 12 servings.
Let ham soak in milk, turning once, 15 minutes. Drain and rinse. Pat dry. Whisk remaining ingredients. Brush ham lightly with sauce. Broil under preheated broiler (1-inch from heat), 4 to 8 minutes until top lightly browned. Serve with remaining sauce.
Combine meat, pepper, onion and chili powder; cook until meat is browned. Drain excess fat. Remove from heat. Add remaining ingredients, reserving cheese and Doritos. In a greased 9 x 12 x 3-inch pan, place a layer of Doritos, meat and cheese, ending with meat mixture on top. Garnish with Cheddar cheese. Refrigerate 24 hours. Bake at 350° for 45 minutes.
Combine chocolate and butter in a saucepan; cook over low heat, stirring, until chocolate melts. Remove from heat. Gradually stir in milk; set aside. Combine sugar, cornstarch and salt in a bowl. Add eggs and vanilla, mixing well. Gradually stir in chocolate mixture, using a wire whisk. Pour into pastry shells; sprinkle with coconut and pecans. Bake at 375° for 40 minutes. Pie may appear soft but will firm after cooling. Let cool for 4 hours.
Remove the soft feelers or "dead man" under each side of the shell. Remove eyes, mouth and sandbag under mouth. Wash crabs well in cold water and dry on paper towel. Mix milk and egg; season with salt and pepper. Soak crabs in this mixture for one hour. Roll in flour and fry in deep fat fryer for 20 minutes or until reddish brown. Garnish with lemon slices and chopped parsley. Serve with Tartar Sauce. Serves 6.