HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the shortening and sugar. Add eggs and food coloring. Add water. Add vanilla, flour, cocoa and salt together alternately with milk. Beat 10 minutes. Last, fold in thoroughly the soda dissolved in vinegar. Bake 30 to 40 minutes at 350°.
Mix stuffing with melted butter. Put half in casserole dish. Mix everything else together. Pour over stuffing mix. Top with remaining stuffing. Bake at 350° for 30 to 45 minutes.
Cream butter and sugar; add eggs, one at a time. Mix well after each egg. Add crumbs, mix well. Add other ingredients. Bake in tube pan at 350° for 90 minutes, line pan.
Measure sugar. Take out 2 tablespoons of it and set aside. Cream butter and rest of sugar. Beat in egg yolks. Add lemon peel. Stir in flour, just until mixed. Add milk and lemon juice. Stir well.
Separate rolls into 4 rectangles. Seal perforations by pressing together. Blend cream cheese and 2 tablespoons of margarine. Add chicken. Mix, then add green peppers, mushrooms, salt, pepper, milk, parsley and chives. Spoon 1/2 cup chicken mixture onto each crescent roll rectangle. Pull up corners and twist top. Melt 4 tablespoons of margarine; dip crescents into it and into crushed croutons. Bake at 350° for 20 to 30 minutes. Serves 4.
Sift dry ingredients (flour, salt and baking soda). Mix all ingredients, except nuts, then add nuts. Pour into 2 greased loaf pans. Bake at 350° for 1 hour 15 minutes. Makes 2 loaves.
Soften whipped cream and stir dry Jell-O and cottage cheese in. Mix completely then stir in whole bag marshmallows. Refrigerate several hours to get firm and serve.
Quarter apples and place in buttered pan. Mix flour, sugar, cinnamon, butter and water. Pour over apples and bake at 350°. Can be served hot or cold or with milk.
Combine first 3 ingredients. Shape into 3/4-inch balls. Place on ungreased cookie sheets. Bake at 350° for 10 minutes. Immediately press a chocolate kiss in center of each cookie. Remove to wire racks to cool. Yield: About 3 dozen.
Make dough for two crust pie. Break soda crackers into 4 pieces and put into unbaked pie shell. Boil together 5 or 10 minutes sugar, cinnamon, cream of tartar, lemon juice and water. Pour hot mixture over crackers. Put on top crust and bake in hot oven (475°) about 15 minutes or until done.
Cream the margarine and sugar. Add eggs, one at a time. Add flour alternately with the syrup. Add the vanilla. Pour in pan and cook 25 minutes at 350°. It may shake but is completely done at 25 minutes.
Drain juice from cherries and pineapple until you have one cup (combined). If necessary, add enough water to make one cup. Bring juice to a boil and add jello, stirring until completely dissolved. When cooled, add coke; stir and chill in refrigerator until partly jelled. Add drained cherries, pineapple and nuts. Pour into mold that has been rinsed in cold water or in a Tupperware dish with lid.
Combine all ingredients in a large bowl and beat on medium speed until well mixed. Bake in a 325° oven until done. Makes 3 large layers.
Brown hamburger and onion, then drain. Add sour cream, soups and water. Bring to a boil. Add noodles. Cover and simmer until noodles are done, about 20 minutes.
Remove stems from mushrooms. Arrange caps on baking tray. Chop stems. Put butter, stems, onion, salt and pepper in frying pan. Fry slowly until onions are clear and soft. Stir in bread crumbs. Stuff caps. Bake at 350° for about 10 to 15 minutes or broil for about 5 minutes. Serve hot.
Cream together Crisco and margarine. Add sugar and blend well. Add eggs, one at a time, beating well after each one. Add flour and milk alternately. Add flavoring. Pour into well-greased and floured pan. Bake at 300° for 1 1/2 hours.
Preheat oven to 350°. Brown sausage and ground beef; drain fat. Cube cheese and add to meat mixture over medium-low heat until melty. Add spices; stir well. Spread 1 to 2 tablespoons mixture onto each slice cocktail bread and bake uncovered on cookie sheet in 350° oven for 15 to 20 minutes.
Combine eggs, syrup, sugar, melted butter and vanilla. Gently stir in pecans. Pour in a 9-inch pie crust. Bake at 350° for 50 to 60 minutes or until set.
Combine preserves, vinegar and onion in a 12 x 7 1/2-inch microwave-safe baking dish. Add chicken; turn to coat. Sprinkle with coating mixture, turning to coat evenly. Cover and cook on High for 6 minutes; rotate dish 1/2 turn and cook 6 more minutes. Let stand 5 minutes before serving.
Put pears, onions and peppers through a food chopper. Add vinegar and spice. Boil for 30 minutes. Put in jars and seal.
Preheat oven to 350°. Butter a 2-quart glass casserole dish. In large bowl, combine bread and milk and let soak. In medium bowl, beat eggs slightly; stir in sugar, butter, vanilla and salt. Add to bread mixture; stir to mix. Pour into dish; sprinkle with cinnamon. Bake 45 minutes or until knife inserted comes out clean. Serve warm with brandy sauce.
Heat oven to 350°. Grease 12 x 8-inch (2-quart) baking dish. Cook broccoli as directed on package; drain. Arrange broccoli in greased baking dish. Layer chicken over broccoli. In a small bowl, combine soup, mayonnaise and lemon juice; mix well. Spread over chicken; sprinkle with cheese.
Combine bread crumbs, milk and beef. Mix well. Shape into patties. Heat fat in skillet. Brown patties on both sides. Separate onion slices into rings. Combine with remaining ingredients. Pour over meat patties. Cover and simmer 15 minutes or more.
Beat eggs; add oil. Add sugar slowly, then flour, mixed with dry ingredients. Fold in apples and nuts. Add vanilla. Bake at 350° for about 1 hour in 13 x 9-inch pan. If using Pyrex, bake at 325°.
Melt butter in large saucepan; puree 2 cups milk and corn in small amounts until all pureed. Add corn mixture, salt and pepper to butter (don't overdo on salt; chips are salty). Bring to a boil about 5 minutes until slightly thickened. Mixture will not get real thick.
Combine the first 4 ingredients and heat to a rolling boil. Add fruit pectin and heat to full rolling boil; boil one minute. Remove leaves. Pour into hot, sterilized jars. Seal immediately.
Cut artichoke hearts into quarters. Combine with prosciutto, olives and spaghetti sauce in a medium saucepan and simmer 10 minutes. Toss with cooked pasta. Sprinkle grated Parmesan cheese on individual servings. Makes 4 to 6 servings.
Brown ground beef in a skillet. Add onion, salt, pepper and soup. Heat thoroughly. Serve over rice or with biscuits. Serves 6.
Cook broccoli according to directions on package; don't add salt. Drain. Combine broccoli, soup, mayonnaise, eggs and cheese. Put in casserole dish; spread crushed crackers on top and then pour melted butter. Bake 25 to 30 minutes at 350°.
Bake or microwave potatoes. Mash pulp and combine with cottage cheese, tomato, parsley, chives, salt, pepper and dill weed. Sprinkle with Parmesan cheese and microwave until thoroughly heated.
Cut grains of corn close to the cob and grind very fine in food processor or blender. Add salt, brown sugar and cream to make a meal the consistency of heavy corn meal. Place spoonful on buttered sandwich grill and spread thin. Close grill and wait until slightly browned, about 3 minutes.
In a small saucepan, combine ingredients. Heat until chips are melted and boil. Pour over graham crackers. Refrigerate at least 6 hours. Best if it can be refrigerated overnight.
Melt margarine, blend flour, salt and pepper in skillet until smooth and bubbly. Remove from heat. Stir in broth and milk. Return to heat and boil for 1 minute, stirring constantly.* Stir in rest of ingredients. Pour into ungreased casserole dish and top with sliced almonds. Bake, uncovered, at 350° for 45 minutes.
Grease and flour a 9 x 13-inch pan. In a large saucepan, bring to a boil the margarine, water and cocoa. Sift together the dry ingredients and stir into boiling mixture (do not beat). In a small bowl, beat eggs, buttermilk and vanilla together. Stir into hot mixture. Pour into pan. Bake only 20 minutes in a preheated 400° oven. Frost in the pan with Easy Chocolate Icing while cake is still hot. When cooled completely, cover tightly.
Rinse pork and beef under cool water. Cut meat into 1 1/2-inch cubes and marinate per instructions on meat marinade (do not overmarinate).
Preheat oven to 350°. Melt butter and place in a 9 x 13-inch baking dish. Sprinkle crumbs over butter. Pour condensed milk over crumbs. Top with remaining ingredients. Bake for 25 to 30 minutes.
Cook broccoli in salted water for 10 minutes; drain. In 2-quart pot, melt butter. Stir in flour and 1 1/2 teaspoons salt until smooth. Add onions, cook 1 minute. Preheat oven to 325°. Slowly stir in milk. When mix thickens, remove from heat. Stir in cheese and broccoli; stir in eggs. Pour into greased baking dish, bake 30 minutes or until firm to the touch.
With electric mixer, mix cheese for about a minute; add the marshmallow cream and beat until smooth. Place in a serving bowl; cover and refrigerate until ready to serve. I serve this by placing the bowl in the middle of a tray and arranging the fruit around it. If you want to add a bit of color, add a drop or two of food coloring while mixing.
Cook the butter and sugar over high heat until mixture foams vigorously. Turn heat down low and cook 5 minutes, stirring constantly. Add the whole almonds. Stir over high heat until skins begin to pop. Reduce heat and continue to cook 7 minutes, stirring constantly. Pour into a cookie sheet and cool. When cool, melt chocolate chips, spread 1/2 of chocolate on one side and sprinkle with 1/2 the chopped nuts. When chocolate sets, turn candy over and spread with remaining chocolate and nuts. Break into pieces with sharp object.
Boil eggs and peel. Halve eggs, lengthwise. Remove egg yolks and mash with seasonings and mayonnaise. Refill egg whites. Sprinkle with paprika, if desired.
Heat oven to 400 degrees. Arrange ribs in 9-inch pan, cover with just enough water to cook. Cook for 30 minutes. Mix ketchup, lime juice, soy sauce and honey in pan; heat until boiling. Pour water off ribs and cover with the sauce. Cook another 1/2 hour or until done end tender.
Put bacon and meat in large covered dish and bake 20 minutes at 400°. Add onions, garlic and water. Bake at 350° for 1 hour. Add other ingredients and bake another hour.
Preheat oven to 350°. Grease and flour an 8 x 4-inch loaf pan. Rinse blueberries with cold water and drain. For loaf, empty muffin mix into medium bowl. Add poppy seed; stir to combine and break up any lumps. Add egg and water; stir until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into pan. Sprinkle topping from packet over batter. Bake at 350° for 57 to 62 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Loosen loaf from pan. Lay foil over top when removing from pan to keep topping intact. Invert onto cooling rack. Turn right side up. Cool completely.
Mix together all ingredients except egg white, nuts and jelly. Roll into small balls. Beat egg white until stiff peaks form. Spread the nuts on waxed paper. Roll each ball in egg white, then in nuts. Place on cookie sheet and make a thumbprint in each one. Bake at 350° for 12 minutes. Cool. When completely cool, fill thumbprint with diet jelly. Diet jelly (teaspoon = 16 calories). Yield: 4 dozen cookies. Carbohydrate 2.5 g, protein .6 g, fat l.9 g, calories 29. One cookie = 1/4 bread exchange, 1/4 fat exchange.
Brown stewing meat in a large kettle, then add bouillon and boiling water. Add all your vegetables and simmer for 2 1/2 to 3 hours on low heat. You may add 1 cup pasta to soup about 45 minutes before it is finished.
Empty soup mix into saucepan; add milk and water. Stir until blended. Cook until comes to boil. Remove from heat. Add cheese and Worcestershire sauce. Mix well. Stir in corned beef, vegetables and pimento. Put into greased 1 1/2-quart casserole dish. Sprinkle parsley over the top. Sprinkle bread crumbs on top. Cover. Bake at 350° for 20 minutes. Uncover and bake another 10 minutes until top is golden.
Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties. Broil or fry until golden brown on both sides. Makes 4 servings.
Mix together, mixing well. Place mixture in baking dish. Cover with buttered corn flakes. Bake 1 hour at 350°.
Preheat oven to 450°. Mix chicken, zucchini, yellow squash, red peppers, salt, pepper, fennel seed, rosemary, garlic and oil in an ungreased 15 x 12-inch baking pan, then spread in a single layer.
Put crushed chips on bottom of 10-inch pan. Brown hamburger and onion; add seasoning and tomatoes. Pour on top of chips. Spread sour cream; top with cheeses. Bake at 350° for 30 minutes.
Melt chocolate and vanilla almond bark. Pour in peanuts. Cool on wax paper.
Melt butter in gallon size pot. Add peanut butter. Stir 3 minutes. Add flour; stir until golden brown. Add chicken broth, chicken base and salt. Cook 25 minutes. Strain. Add hot coffee cream and 1 tablespoon of butter. Stir and serve.
Sift the flour and sugar. Place margarine, cocoa and cola beverage in pan; bring to a boil and add flour mixture. Dissolve soda in buttermilk. Add remaining ingredients and mix well. Batter will be quite thin with marshmallows floating on top. Pour into well-greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Ice when cool with cola icing.
Preheat oven to 350°. Combine all ingredients in a large bowl. Spoon into a 2-quart casserole dish. Cook for 45 minutes and serve.
Cook and mash potatoes. Add sour cream, cream cheese, salt and onions. Beat until fluffy. Place in buttered casserole dish. (Don't fill too full because it raises.) Dot with butter and sprinkle with paprika. Bake at 350° for 30 minutes.
Mix flour, baking soda and salt. Beat butter until light and fluffy and gradually beat in sugar. Mix in eggs and vanilla. Stir into flour mixture until well blended. Stir in chocolate chips and nuts. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 8 minutes.
Put all ingredients into a large salad bowl. Toss; refrigerate until chilled. Serve. This is a great salad for a hot, summer day.
Sift dry ingredients together. Mix pumpkin, water, oil and eggs together. Pour into dry mixture and mix well. Pour into two greased 9 x 5 x 3-inch loaf pans. Bake in 350° oven (preheated) for 1 hour and 15 minutes or until toothpick inserted in middle of loaf comes out clean. Cool before removing from pan.
Cook cabbage for 2 minutes in hot milk. Add cream, blended butter and flour plus seasonings. Cook rapidly for 3 to 4 minutes and serve.
Cream together shortening, sugar and eggs. Add dry ingredients. Mix well. Fold in raisins, nuts and apples. Bake in 9 x 12-inch greased and floured pan for 50 minutes at 350°.
Mix pineapple with pudding. Let stand for 1/2 hour, until thick. Add all other ingredients. Decorate with whole walnuts and cherries.
Place onion and bell pepper in small microwave-safe bowl. Cover and microwave at High 3 to 4 minutes, stirring halfway through cooking time. Stir in 3 tablespoons salsa; reserve. Sprinkle equal amount of cheese evenly on each tortilla. Arrange deli roast beef over cheese; top with equal amount of reserved vegetable mixture. Fold tortillas over to close.
Cook ground beef with onions; half way through cooking the meat, begin cooking Fideo vermicelli. To make Fideo, boil about 4 quarts (hard boil). Then drop in Fideo; cook hard for 3 minutes, constantly stirring. When done, drain water off Fideo and set aside. When beef is done, drain fat. Season to taste with garlic, pepper, salt and seasoned salt. Return to stove and stir in seasonings well; then add tomato sauce, tomatoes and Fideo. Stir well; cook until it bubbles. Eat Fideo with tortillas.
Salt shrimp in large baking pan for 1 hour. In a pot heat all other ingredients. Pour over salty shrimp and bake in oven at 350° for 30 minutes or until shrimp are all cooked.
Stir together beef, Worcestershire sauce, chili powder and salt. Mix all together with mixture and store in refrigerator until served.
Melt chocolate bits and water in double boiler. Add sugar and mix well. Remove from heat; add egg yolks and cool. Beat egg whites to peaks. Fold into chocolate mixture. Beat 1 pint of cream with vanilla. Fold into chocolate mixture and chill for 24 hours. Whip the remaining 1 pint of cream for a garnish on top of mousse.
Mix all together. Bake in greased and floured tube pan for 40 minutes at 300°. Serve with unsweetened applesauce, if desired.
Put beans in a large pan with 4 cups water. Saut onion and garlic in bacon fat in another pan. Add to pot and add potatoes, tomato paste, bay leaves, allspice, salt and pepper. Simmer 45 minutes to an hour, adding more liquid if necessary; it should be thick. This should serve four. You improvise sometimes by adding corn, ground meat, anything that sounds good.
Cook spareribs until well done. Add sparerib sauce, water, brown sugar and syrup; bring to boil and stir well. Place ribs in a 13 x 9-inch pan. Pour sauce over. Cover and bake for 30 minutes at 350°.
Mix frozen punch with 2 cans water; mix thoroughly. If you want to add any optional juices, mix them in now with 2 cans water. Then add 7-Up slowly so not to ruin bubbles. Add ice and serve. If you want to add ice cream, omit ice and float your favorite ice cream on top.
In covered saucepan, bring 3 cups water to a boil. Add vegetables and simmer until tender, approximately 25 minutes. Pour water and press vegetables through a metal strainer, pureeing vegetables. Set water/vegetable mixture aside.
Cook potatoes until done. After potatoes are cool, slice them, not too thin. Add diced onions, celery, green pepper, eggs, salt, pepper and celery seed. Fry bacon until crisp; pour bacon and grease ** over the potatoes. Add vinegar, water and sugar to the skillet you just took bacon out of. When this comes to a boil, add flour and water* to the mixture just as you would for gravy. This will make the mixture just a little thicker so it will adhere to the potatoes. Pour over potatoes and toss well. Let potato salad stand for about 2 hours. Taste; it more than likely will have absorbed enough of the mixture that it is not as tart as you would like it. Again just heat a little vinegar (use your own judgment) water and sugar and pour over the potatoes again until your taste is satisfied.
Brown hamburger and onion. Mix together milk, salt and ketchup. Mix together hamburger and ketchup mixture. Add cream cheese and cream of mushroom soup. Put in 9 x 13-inch pan and bake at 350° for 10 minutes, then put biscuits on top and bake another 15 to 20 minutes.
In saucepan, combine sugar, juice and butter. Bring to a boil. Pour into 12 x 7 baking dish. In mixing bowl, combine gingerbread mix, milk and oil; stir. Drop by spoonfuls over hot syrup. Bake at 375° for 20 to 25 minutes. Serve warm.
In small saucepan, bring 1 cup water to a boil. Add rice. Remove from heat, cover and let stand 5 minutes.
Saute onion in butter. Cook broccoli and drain. Cook rice. Mix all ingredients together and pour into a buttered casserole dish. Cook for 35 minutes at 350°. Can be topped with buttered cracker crumbs or bread crumbs.
Cut potatoes into 1-inch cubes; slice carrots. Cover with boiling water and simmer until both vegetables are tender, 15 minutes; drain. Melt butter in saucepan; add onion and green pepper. Saute until onion is tender; blend in the flour and add the milk. Stir and cook until thickened. Remove from heat; add the pimentos and season with salt and pepper. Stir in cheese until blended in. Turn cooked potatoes and carrots into buttered 1 1/2 quart casserole. Pour sauce over and stir lightly. Mix bread crumbs with butter; sprinkle over casserole. Bake at 350° for 30 minutes if baked immediately. Or, cover and refrigerate until later, then bake for 45 to 50 minutes. Makes 4 servings. Double ingredients for 8 servings, but use only 3 1/2 cups of milk.
Beat eggs with sugar and dash of salt. Add corn syrup, butter and pecans. Pour into deep dish 9-inch pie pan. Bake at 350° for 50 to 60 minutes.
Cream together shortening and sugar in bowl. Add eggs, one at a time, and beat well between each addition.
Allow meat to get to room temperature. Preheat oven to 425° to 450°.
Cut stem ends from peppers and remove seed. Put peppers into boiling water and cook for 2 to 3 minutes. Remove from water and drain.
Line a baking pan with parchment paper. Spread grated cheese on paper, leaving 1/4-inch at edges. Bake at 350° for 10 to 12 minutes or until golden brown. Cool completely. Break into chips. Good for dips and soups.
Melt caramels and 1/3 cup evaporated milk. Mix together German chocolate cake mix, melted margarine and the other 1/3 cup evaporated milk. Put half cake mixture into pan. Bake 6 minutes at 350°. Put 1 cup chocolate chips over cake mix, then add the caramel mixture and the remainder of cake mixture. It will be thick so pat it out flat. Bake for another 18 to 20 minutes.
Saute onion and celery in butter until tender. Stir in flour and cook for 3 minutes. Add chicken broth, lemon juice and cheese and cook for 15 minutes. (Optional: puree in blender after cooking.) Add remaining ingredients to mixture. Serves 8.
In a large bowl, combine pasta, tomatoes, broccoli and black beans. Set aside. In a small bowl, combine mayonnaise, vinegar, sugar, garlic, Italian seasoning and pepper. Pour over salad and toss to coat well. Cover and chill 2 hours. Yields 10 servings.
Brown and crumble breakfast patties with peppers, garlic, onion and black pepper in olive oil (1/2 teaspoon). Layer 4 to 6 sheets phyllo dough, brushing lightly with olive oil between sheets. Toss remaining ingredients with patties mixture and place 2 to 3 cups of this mixture in a line at the end of the sheet of dough. Roll up sealing the ends. Brush lightly with oil. Bake on cookie sheet at 350° for approximately 20 minutes.
Mix eggs, Wesson oil and vanilla, then add sugar and flour. Roll and cut or make balls and pat out onto pan sprayed with nonstick spray. Cook at 350° for 8 to 10 minutes.
Combine eggs, pumpkin, sugar, salt and spices. Gradually add evaporated milk; mix well. Pour into unbaked pie shell.
Cook spaghetti until just done; drain and cool. Julienne ham, cheese and salami. In large bowl, combine first 9 items. Combine next 7 items and mix thoroughly. Pour over spaghetti mixture. Toss and chill 2 hours. Serves 6 to 8.
Combine marshmallows and drained pineapple. Mix cream cheese with sugar and Miracle Whip until smooth. Add rice and cherries to marshmallow mix. Fold in whipped cream and nuts. Chill for several hours. Yields 6 to 8 servings.
Put sausage to cook in cold skillet. Cook slowly, covered, for about 12 to 15 minutes. Pour off drippings as they collect. Cook other ingredients together until browned. When heated through, serve with hot sausage. Yields 4 to 6 servings.
Wash, dry, and cut chicken into serving-size pieces. Set aside. Combine remaining ingredients in a shallow baking dish, mix well. Arrange chicken over rice mixture. Brush chicken with melted butter or margarine. Cover with aluminum foil and bake at 425° for 30 minutes. Remove foil and bake for 30 minutes longer, or until chicken and rice are tender.
Mix melted butter, peanut butter and vanilla together. Pat into pan and let sit until cool. Boil sugar, milk and cocoa. Add chocolate chips and vanilla and stir. Pour over crust. Cut when cool.
Combine cake mix, flour and egg in a large bowl. Add whipped topping. Stir until well mixed (do not use mixer).
Melt butter. The mix flour and nuts. Bake at 350° for 10 to 12 minutes until light golden brown.
Melt oleo in skillet on low heat. Layer potatoes. Sprinkle with 1/2 of white sugar, nutmeg and salt. Add another layer of potatoes, sugar and brown sugar. Sprinkle with nutmeg and salt. Cover and cook on medium heat about 10 minutes. Turn with spatula and cook about 5 to 10 more minutes. Remove potatoes to serving dish with spatula. Cook liquid down to syrup stage and pour over potatoes.
Slice cookies and bake with edges touching in ungreased pizza pan. Cool. Drain all fruit and save juice, except for strawberries.
Mix in large bowl until zucchini is coated. Grease a 10 x 6-inch pan or 9-inch baking pan. Preheat oven to 350°. Bake about 45 minutes, until top is golden brown.