HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream Crisco and sugar together. Add eggs, 1 at a time, beating well after each. Add extracts. Sift flour, salt and soda together 3 times. Add alternately with buttermilk to creamed mixture. Add grated rind and mix. Pour into greased and floured tube pan. Bake at 350° for 15 minutes, then reduce temperature. Bake 1 hour at 300°.
Brown meat and saute onions. Drain excess grease. Add the rest of ingredients. Cook until done and well seasoned and flavored.
Brown ground beef; drain. Add onion, green pepper, garlic, chili powder, oregano, basil and cumin. Mix well. Cook, stirring, for 5 minutes. Stir in tomato paste, tomato sauce, sugar and salt; mix well. Bring to boil; add beans and water. Reduce heat and simmer, stirring occasionally, for 30 minutes.
Place 2 cups Fritos in baking dish. Arrange chopped onions and half of the grated cheese over Fritos. Pour heated chili over onions and cheese and top with the remaining corn chips and grated cheese. Bake at 350° for 15 minutes.
Cream Crisco, milk and almond extract in large bowl until well blended. Beat in sugar. Combine flour, almonds and salt. Mix into mixture. Shape dough into balls with 1 level tablespoon. Place 2-inches apart on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. (Cookies will not brown.) Remove and roll in confectioners sugar when cool.
Stir boiling water into gelatin in a large bowl 2 minutes or until completely dissolved. Stir in frozen yogurt until melted. Stir in whipped topping and fruit. Refrigerate until mixture mounds. If necessary, spoon into crust. Refrigerate 2 hours or until firm. Garnish with shaved chocolate, additional whipped topping and berries, if desired. Store, covered, in refrigerator.
Puree the oranges in a blender or food processor until the rind is finely chopped. Reserve. Mash the bananas; dice the apples into small pieces. Beat eggs in a large bowl. Gradually beat in sugar until mixture is thick and pale. Beat in melted butter or margarine, then fold in oranges and bananas. In a second bowl, stir together flour, baking powder and soda. Beat into the fruit mixture, then stir in the apples, raisins and walnuts. Pour batter into greased and floured loaf pans. Bake in a 350° oven for 1 hour, or until it tests done with a toothpick. If desired, garnish with cherries.
Measure dried apricots and place on a cutting board. Chop into small pieces, using utility knife. Place in a large container with cover. Measure remaining ingredients into container. Stir together with a large spoon. Cover and store at room temperature.
Preheat oven to 350°. From lemon, grate 1 tablespoon peel and squeeze 4 1/2 teaspoon lemon juice; set aside. Grease a 9 x 5-inch loaf pan.
In large skillet, saute onion, garlic, green pepper until tender in oil. Add tomatoes, water, salt and pepper to taste. Cook 3 minutes. Add eggs and cook over slow heat, stirring occasionally, until thickened.
Mix ingredients in enough flour to make a medium stiff dough. Roll, cut and fry in deep, hot oil. Makes about 3 dozen doughnuts.
Preheat oven to 325°. Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour, cinnamon, allspice, salt and baking soda in separate bowl. Place small amount of flour mixture in small bowl. Dredge pecans in mixture; set aside. Add remaining flour and buttermilk alternately to creamed mixture. Add fig preserves and floured pecans. Bake for 1 hour in tube pan, greased and floured. Reduce oven temperature to 300° and bake an additional 15 minutes.
Mix onion soup and sour cream. Let stand 2 hours. Add 2 cups chicken broth to mushroom soup. Heat slowly and add the sour cream mixture and blend well. Mix with chicken and cooked rice. Heat in 350° oven for 30 minutes. Makes 2 or more 9 x 13-inch casseroles.
Mix all the ingredients in a pan and cook for 3 minutes over medium heat or until the mixture thickens. After cooling, store in the refrigerator.
Blend the first 6 ingredients, then stir in the sour cream. Spoon into baking dish. Sprinkle with nuts. Bake at 350° for 15 minutes.
In a 1 1/2-quart casserole, mix half of salsa with chili powder, toss with seafood, tomato, bell pepper and green onion. Microwave on High 2 to 3 minutes, set aside. Wrap stack of tortillas in damp paper towels. Microwave on High for 1 1/2 to 2 minutes. Divide seafood mixture among 8 tortillas and sprinkle with cheese. Fold bottom of tortilla up to partially cover filling; fold in sides to meet and roll over top to close. Place seam-side down in baking dish and microwave 2 to 4 minutes. Serve hot with remaining salsa and sour cream.
Preheat oven to 350°. Cook broccoli according to package directions; drain. Meanwhile, in small bowl, combine soup, milk, soy sauce and pepper. Into 10-inch baking dish, layer half of the broccoli and half of soup mixture. Bake for 25 minutes. Top with remaining onions. Bake 5 minutes more. Makes 6 servings.
Beat at high for 5 minutes the eggs. Gradually add sugar, pumpkin and lemon juice. Stir in flour, baking powder, cinnamon, ginger, salt and nutmeg. Spread onto a large cookie sheet. Sprinkle with 1 cup chopped nuts. Bake at 350° for 15 minutes. (Turn into towel while hot.) Sprinkle towel with powdered sugar and roll while hot. Let cool. Unroll and fill with filling.
Cream pumpkin, oil and sugar. Sift dry ingredients and add with eggs. Pour into greased cake pans and bake at 350° for 30 minutes. Ice with cream cheese frosting.
Brown Polish sausage and onion; drain. Mix all ingredients in a large casserole and bake 45 minutes to 1 hour at 350°.
Mix together water and cocoa. Beat egg whites until stiff, but not dry. Beat flour, sugar, soda, salt, oil, vanilla, chocolate and egg yolks together until very well blended. Fold in egg whites. Use a greased and flour dusted angel food cake pan. Bake at 325° for 50 minutes. Turn heat to 350° and bake 15 minutes. Turn cake pan upside down on a bottle and cool completely before removing from pan.
Combine pudding, sweetener and milk. Beat slowly for 1 minute. Fold in Cool Whip. Will frost a 9 x 13 cake. Store in refrigerator.
Mix graham crumbs and butter and press into 9x13 inch pan. Layer with bananas, pudding, pineapples and top off with Cool Whip. Sprinkle with nuts. Refrigerate at least 1 hour and serve. Note: Fix pudding as instructed on box.
Cream together sugar and shortening. Add the remaining ingredients. Mix well. Drop by teaspoon onto baking sheet. Bake at 350° for 10 minutes.
Mix sauce in blender and pour over carrots; add onions. Let stand overnight. Serve cold.
Mix all ingredients (except cornflakes). Spread in 2 1/2 to 3-quart, buttered casserole dish. Sprinkle with cornflakes. Bake at 350° for 45 minutes.
Note: Also great with pepperoni, sausage, peppers, onions, etc.
Mix all ingredients, bake at 350° for 8 - 10 minutes. May be frozen to bake later.
Mix together. Bake at 350° for 45 minutes. Yield: 10 servings.
Mix all ingredients, except Cool Whip. Fill shells and refrigerate at least 4 hours. Top with Cool Whip or whipped cream topping of your choice.
Melt butter and add onion and brown sugar. Cook until a golden yellow. Add remaining ingredients. Cover and cook on high heat until steaming, then reduce to low heat. Cook 25 to 30 minutes.
Mix Cool Whip, powdered sugar and cream cheese; ice each layer of cake. Add sliced bananas to each layer and top. Add pie filling on top, spilling over sides. Chill and cut with an electric knife.
Combine sugar, margarine, milk and cocoa in a saucepan. Bring to a boil. Boil 1 1/2 minutes (not under). Remove from heat and stir in oatmeal. Stir until oats are softened. Add peanut butter and vanilla; stir thoroughly. Drop by spoonfuls onto wax paper; let cool.
Place chicken with water to cover in saucepan. Season with salt. Simmer for 45 minutes or until chicken is tender. Bone and cut into bite size pieces. Set aside. Squeeze excess water from spinach. Combine spinach, chicken and coconut milk in saucepan. Heat until cooked, but do not boil. Serve hot!
Combine and sift flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, coffee, buttermilk, oil and vanilla. (Very light olive oil can be used.) Beat at medium speed for 2 minutes. (Batter will be thin.) Pour into greased pans. Bake 35 to 40 minutes for oblong pan.
Combine flour, salt and pepper. Coat meat pieces with flour mixture. Brown meat in margarine; add onions. Saut until golden brown. Add water, soup and mushrooms. Simmer for 20 minutes. Just before serving, remove from heat and add sour cream. Serve with rice or noodles.
Brown ground beef with onion in skillet, stirring until crumbly; drain. Line 9 x 13-inch baking dish with half the corn chips. Stir beans and enchilada sauce into ground beef mixture. Pour half the mixture over corn chips. Top with the part of cheese, mix soup and picante sauce in bowl. Pour over cheese, layer remaining corn chips, ground beef mixture and cheese over soup mixture. Bake at 300° until cheese is melted.
Wash apples, dry and remove stems. Insert wooden sticks firmly in stem ends. Blend sugar, corn syrup and water in medium-size saucepan. Cover; bring slowly to boiling. Uncover; boil rapidly, without stirring, until 1 teaspoon of syrup separates into hard, brittle threads in cold water (300° on candy thermometer). Remove from heat. Add flavoring and coloring to tint bright red. Dip in apples; reheat over very low heat, if syrup thickens.
Beat cream cheese until smooth. Add salt and sugar and mix well. Blend in milk, lemon juice and vanilla. Beat in Cool Whip. Pour into pie crust and chill for several hours or overnight. Put cherries or favorite fruit on top. Makes 2 shallow or 1 deep dish pie.
I use small amount of margarine in frying pan. Break eggs and drop carefully. Cook a few minutes on low flame. Add a teaspoon of water. Cover quickly to steam. Tops will have a thin white coating over yolk. Looks like poached eggs when finished.
Combine sour cream, corn, eggs and oil; beat well. Combine cornmeal and baking powder; stir into corn mixture. Pour into a greased 9 x 10-inch pan. Bake at 400° for 30 minutes.
In a frying pan, heat butter or oil and add enough flour to make a thick paste. Brown nicely. Add some cold water, stirring briskly until smooth. Add milk gradually and cook to thicken. Remove from heat and add salt to taste and some vinegar and honey. Pour over prepared dandelion greens to suit your taste. Add a few hard-boiled eggs and onions. Pour this over potatoes cooked in their jackets.
Put lemonade, Coffee Rich, and vodka in a blender; fill with ice. Blend well and sprinkle with nutmeg; serve. Yields approximately 5 servings. Great on a hot day!
Cream margarine and oil. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla; add coconut and nuts. Beat egg whites until stiff and fold into mixture. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350° for 25 minutes or until cake tests done. Cool and frost with Cream Cheese Frosting.
Place beans in bottom of casserole dish. Place corn over beans. Spoon soup over vegetables. Sprinkle cheese over soup. Sprinkle pecans and cracker crumbs next. Drizzle margarine over entire casserole. Bake about 15 minutes at 350° or until bubbly.
Cut up cabbage. Cook and drain. Stir flour into oleo. Gradually add milk. Cook until thick. Add and stir until melted the cheese. Pour over cooked cabbage in greased bowl. Bake at 350° for 45 to 60 minutes.
Mix cottage cheese with dry Jell-O. Add Cool Whip and fruit. Stir. Add nuts and cheese. Stir. Refrigerate overnight before serving.
Peel and slice cucumbers and onion. Blend together rest of the ingredients. Mix all together and chill in refrigerator for several hours. Before serving, sprinkle with dill.
Cook squash and onion in boiling water for 5 minutes. Drain. Combine soup, sour cream and carrots. Gently fold in squash and onions. Combine stuffing mix with melted butter. Put 2/3 stuffing mixture in greased 2-quart casserole; spoon in squash mixture and top with rest of stuffing. Bake at 350° for 25 minutes. Sprinkle with parsley. Serves 6 to 8.
Mix all together in saucepan. Cook until margarine is melted. Pour in uncooked pie shells and cook at about 375° until brown. Makes 2 pies.
Cook broccoli and rice according to packaging instructions. Mix cooked broccoli and cooked rice; add chopped onion, salt and pepper. Fold in mushroom soup. Place mixture in baking dish and sprinkle cheese on top. Bake at 350° until cheese is melted.
Mix ingredients in a deep casserole dish. Cook in oven, uncovered, at 325° for 30 to 45 minutes.
Blend in food processor. Chill for 2 hours. Makes 2 1/2 cups. Serve with bread or crackers.
Melt margarine. Stir in Worcestershire sauce and seasoned salt. Add Chex mix and nuts. Mix until all pieces are coated. Heat in a 250° oven for 45 minutes. Stir every 15 minutes. Spread on paper towel to cool. Makes 7 1/2 cups.
Cut the squash in half and set up in a pan. You may need to slice a little off the bottom to keep it from rolling. Bake at 300° until tender (you may add a little water while cooking to keep squash moist). Divide chili into each squash and sprinkle with grated cheese. Put back into oven until cheese is melted. Add chopped onions, if desired.
Mix and bake cake according to package directions in a 9 x 13-inch pan. While cake is baking, mix sour cream, coconut and sugar. Let set until sugar is dissolved. Just before time to take out of oven, heat cream of coconut in small boiler just to boiling. Remove cake from oven and poke holes in cake with long-tiered fork. Spoon cream of coconut slowly over hot cake evenly. When cake is cool, top with the coconut mixture to which thawed Cool Whip has been added. Store in refrigerator. Cake is ready when cool.
Cream margarine, sugar and sweet potatoes. Add egg, milk, vanilla, raisins and nuts. Put into a 4 x 6-inch pan. Place marshmallows on top. Bake at 400° for 30 minutes until marshmallows are brown.
Tie cloves and cinnamon in a cheesecloth bag; set aside. Combine cranberry juice cocktail, next 6 ingredients and spice bag in Dutch oven; bring to boil. Cover, reduce heat and simmer 20 minutes. Uncover and simmer an additional 20 minutes. Discard spice bag. Add ginger ale and cook until hot. Yield: 17 cups.
Press rolls into 9 x 13-inch greased pan. Layer sausage, hash browns and cheese. Mix eggs with milk, salt and pepper. Pour over mixture and refrigerate overnight. Bake at 400° for 25 to 30 minutes.
Cream butter, peanut butter and sugars; add egg and vanilla. Mix well. Add flour, soda and salt. Shape into 1-inch balls. Place in ungreased small muffin tins. Bake at 375° for 8 minutes. Immediately after removing from oven, press peanut butter cup into center. Cool 10 minutes and carefully remove from tin.
In large bowl, mix all ingredients. Use broth as desired to make mixture workable. Place in large baking dish or pan. Bake at 350° until desired brown.
Brown hamburger meat in a skillet. Drain fat. Add water and rice. Cook until rice is done. Add corn and allow all of the juice to cook out. Sprinkle with cheese and let melt. Enjoy!
Sprinkle pears with Fruit-Fresh. Spray a large 9 x 13-inch baking dish with Pam. Line bottom of dish with pears. Mix other ingredients with pastry blender. Sprinkle on top of pears. Bake at 350° for 35 to 40 minutes or until pears are done.
Cook green beans according to directions. Drain water off beans. Place beans in a mixing bowl; add soup, onion and almonds. Stir. Pour into a greased casserole dish. Top with onion rings. Bake at 350° for 30 minutes.
Mix first three ingredients. Thin mayonnaise with dressing. Pour over meat, grapes, celery mixture just to coat.
Bake pie crust for 10 minutes. Fill crust with cubed tomatoes. Sprinkle with salt, pepper and basil. Add garlic powder to taste. Mix cheese and mayonnaise; spread over tomatoes. Bake for 35 minutes in a 350° oven. Delicious.
Combine cheeses, spread half on bottom of 8 x 8-inch baking dish. Drain chilies and spread over cheese. Top with remaining cheese. Gradually add milk to flour; blend well. Add eggs; mix well. Pour over cheese/chili mixture. Cover and bake at 325° for 45 minutes. Cool 10 minutes, cut into squares and serve. Makes 4 to 6 servings.
Spread peanut butter on one side of 4 graham crackers. Drizzle a little honey over peanut butter; arrange banana slices over honey. Top with other graham crackers.
In oven, toast oats and coconut until golden brown. Thoroughly cream the butter and sugar. Add eggs, milk and vanilla, beating well. Sift together dry ingredients; add to creamed mixture, blending well. Stir in oats and coconut. Drop by teaspoon, 2 inches apart, onto ungreased baking sheet. Flatten with a tumbler dipped in sugar. If desired, sprinkle tops with untoasted coconut. Bake in a hot oven (400°) for 8 to 10 minutes, or until lightly browned. Remove at once from pan; cool. Makes 4 dozen.
In top of double boiler, over boiling water, melt morsels with sweetened condensed milk. Remove from heat. Stir in remaining ingredients. Spread evenly into wax paper-lined 8-inch square pan. Chill 2 hours or until set. Turn fudge onto cutting board, peel off paper and cut into squares. Cover and store at room temperature.
Mix first three ingredients and press into a 9 x 10-inch Pyrex pan. Bake at 350° for 20 minutes and let cool.
Mix all together. Pour into greased container. Cover with mashed Fritos. Heat until bubbly and then serve.
Cook sugar and Karo for 4 minutes in microwave. Add peanuts and cook 3 minutes in microwave. Stir vanilla and butter together. Microwave 2 minutes. Stir in 1 teaspoon soda and pour onto lightly buttered cookie sheet. Do this quickly as it hardens fast. Cool and break into pieces.
Brown chops in fat in frying pan. Pour off fat. On top of each chop, place on onion slice, tomato slice and pepper slice. Evenly distribute rice over meat and sprinkle with salt and pepper. Cover with water. Cover tightly and cook over low heat 45 minutes.
Preheat oven to 350°. In shallow 2-quart casserole, combine savory herb with garlic soup mix, sour cream, Ricotta cheese, 1 1/2 cups shredded Mozzarella cheese, mushrooms and pepperoni. Sprinkle with remaining 1/2 cup shredded Mozzarella. Bake 30 minutes or until heated through. Serve with garlic toast.
In large skillet, saute onion and peppers in butter until tender. Stir in flour. Remove from heat. Add remaining ingredients, except for 1/2 cup cheese. Pour into a greased 2 1/2-quart baking dish. Bake, uncovered, at 350° for 45 minutes. Top with remaining cheese. Let stand 5 minutes. Makes 10 to 12 servings.
Preheat oven to 325°. Mix all ingredients; beat for 4 minutes. Grease and flour cake pans. Bake for 25 minutes, or until done. Makes 2 (9-inch) round or 1 (13 x 9-inch) rectangular pan.
Blend together eggs, sour cream, salt and Worcestershire sauce. Add tuna and cheese. Mix together. Place half can of onion rings on pie shell. Add tuna mix. Top with remaining onion rings. Bake immediately at 350° for 45 minutes or until golden.
Crush Oreo cookies and combine with butter. Press into 9-inch pie plate. In a medium saucepan, melt marshmallows in milk over medium heat. Stir in broken candy bars. Cook, stirring, until candy is melted and combined. Cool 15 minutes. Whip cream and fold into chocolate marshmallow mixture. Pour into crust. Chill. Serves 6.
Puree berries in blender; add juices. Add ice cubes one at a time; crush. Pour into tall glasses. Garnish with whole berries.
Cook rice. Add onions and pepper when you add water to rice. Cook. Drain artichokes, reserving 1 cup liquid. Chop artichokes. Mix liquid, artichokes, mayonnaise and rice mixture. Add olives. Chill. Serves 4-6.
In a saucepan saute the first four ingredients in a small amount of oil. Add the next seven ingredients and cook for at least half an hour or as long as you like. When serving, shred Monterey Jack cheese and tortilla chips, broken into small pieces, into each bowl.
Cook vegetables according to	directions. Drain well. Place in buttered casserole. Combine soup and cheese and pour over vegetables. Bake,	uncovered, for 30 minutes at 350°. Add onion rings for last 5 minutes. Serves 8 to 10.
Bring to a boil on medium heat; boil, stirring all the time to prevent sticking and scorching. Cook until it thickens and pour over cake.
Rub mixing bowl with garlic. Combine cream cheese and dressing and mix until well blended. Add remaining ingredients. Mix well. Let chill in refrigerator overnight or at least several hours. Serve with crackers or vegetable dippers. Yield: 2 cups.
Heat water and sugar until sugar is dissolved and cool. Add bananas and juices. Freeze everything except the ginger ale in milk cartons or whatever it will fit into. Thaw about 2 hours and add ginger ale. Will be "slushy." Serves 50 (4 ounce servings).
Mix all ingredients except bread mix. Stir well and add bread mix. Mix well. Bake at 350° until done.
Put cornflakes into a plastic bag. Close the bag tightly. Use a rolling pin to crush the cornflakes. Pour into a pie pan. Put butter into skillet; melt on low heat. Remove from heat. Stir in salt and pepper until well mixed. Rinse drumsticks under cold water and pat dry. Place chicken on waxed paper. Brush chicken with melted butter. Roll each piece in cornflakes until coated. Put chicken in a baking dish. Be sure pieces don't touch each other. Pour leftover butter over the chicken. Bake in 375° oven 45 to 50 minutes or until done.
Melt oleo in heavy pan. Add flour and stir. Add chicken stock and cook gently. Add tomatoes; beat egg yolks until thick and stir in. Add diced chicken; then fold in stiffly beaten egg whites. Bake in casserole about 40 minutes at 350°, or until knife comes out reasonably clean. Serves 4 to 5.
Place melted margarine, sugar, vanilla and cocoa into bowl. Mix until combined. Add eggs and mix. Blend in flour and baking powder. Pour batter into greased 9-inch square pan. Bake at 350° for 40 minutes; do not overbake. Yields 9-inch square pan.
Partly cook wings in a 350° oven. When almost cooked, remove from oven. Mix honey and barbecue sauce together; brush on wings. Return to oven to finish cooking and finish basting occasionally with remaining sauce.
In saucepan, simmer 1st five ingredients. Cool. Blend in flour, baking soda, baking powder, spices and nuts. Pour into a 13 x 9-inch greased pan. Bake for 25 to 30 minutes at 350°.
Beat eggs well; add sugar and flour mix. Add milk, oleo and vanilla. Pour into unbaked pie crust. Sprinkle nutmeg over top of pie. Set pie on baking or cookie sheet. Bake in moderate oven until a toothpick comes out clean.
Melt margarine; add mustard, Worcestershire sauce, poppy seed and onion flakes. Stir well.
Cook potatoes in boiling water to cover 10 to 15 minutes or until tender. Drain and let cool. Cut potatoes into 1/4-inch slices. Arrange in a shallow serving dish. Set aside. Prepare salad dressing mix according to package directions. Stir in green onions, parsley and pimiento. Pour over potatoes. Cover and chill. Spoon potatoes over lettuce leaves, using a slotted spoon. Yields 8 servings.
In skillet, combine carrots and chicken stock. Bring to boil. Cover. Reduce heat and simmer 10 minutes. Drain. Add remaining ingredients. Cook over medium heat, stirring constantly, until carrots are glazed, about 2 minutes. Can double recipe; freezes beautifully.
Cook grits according to package directions. Add bacon-cheese to hot cooked grits; blend well. Cool. Combine beaten eggs with milk. Stir into grits. Pour into greased 2-quart casserole. Sprinkle with grated Cheddar cheese. Bake in a 325° oven for 40 to 50 minutes. Garnish with crisp bacon curls if desired.
Mix all ingredients in heavy saucepan. Bring to a boil and simmer for about 30 minutes to thicken. Makes 1 quart. Good on ribs, chicken, pork chops, baked or grilled fish and steamed oysters.
Mix all ingredients well. Pour into a buttered casserole dish. Bake uncovered for 45 minutes at 350°.