HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix salt and 4 1/2 cups flour. Cut in flour and shortening. Mix flour mixture with other ingredients. Knead 1/2 cup flour (or more if needed) into the mixture. Let rise in a warm place. Mash down. Make out and place in pans. Let rise again. Bake at 400° for 20 minutes or until brown.
Brown ground turkey. Add salsa and ketchup; set aside. Warm tortillas. On each tortilla layer turkey mixture, cheese, lettuce, sour cream and tomatoes. Roll up and serve. You may add rice and corn to the meat mixture or serve as a side dish.
Place chicken breasts in baking dish. Top with chipped beef. Mix soup and sour cream. Pour onto chipped beef. Sprinkle on frozen peas and chopped pimento. Crumble bread cubes and add. Bake at 250° for 3 hours.
Layer cream cheese, beans, sour cream, taco sauce and cheese 2 inches deep in a 9-inch dish. Use cream cheese for bottom layer.
Brown meat in oil. Stir in wine, consomme, onion salt, garlic and soy sauce. Heat to boiling. Reduce heat; cover and simmer until meat is tender. Blend cornstarch in water; stir into meat mixture until it boils. Simmer for 1 minute (you may need a little more cornstarch if thickness is not to your desire). Serve over rice.
Sift flour, baking powder and salt together. Cut in shortening. Add enough milk to hold it together. Knead gently, but not too long. Roll or pat out about 1/2-inch thick. Lightly flour top of dough; fold half of dough over other half; press together a little. Cut. Place on ungreased baking sheet. Bake at 450° for 10 to 12 minutes until golden brown. Makes about 1 dozen.
Cream shortening and margarine with sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add milk and flavorings alternately with sifted flour. Pour batter into greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Saute pork chops in mixture of brown sugar, mustard, spices, juice, catsup and Worcestershire sauce. Cook in frypan for 1 hour or until done.
Mix sugar and 1 heaping tablespoon flour together and add butter. Blend until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla plus lemon peel. Place in an unbaked pie shell and bake at 300° until knife comes out clean, about an hour.
Combine beef, onion, pepper, ketchup and eggs. Add bread cubes and work in. Add salt and pepper. Shape in an oval and place in "sprayed" pan. Top with more ketchup. Bake for 1 to 2 hours. Let cool for 3 to 5 minutes.
Keep pie shell refrigerated until ready for use. Beat eggs in a medium sized bowl. Add brown sugar, corn syrup, salt and vanilla. Blend well. Stir in butter and broken pecans. Pour into pie shell. If you like, make a design when placing the pecan halves on top. Bake for 45 to 50 minutes in a preheated 375° oven. Yields 8 servings.
Crumble brownies. Layer in trifle bowl as follows: brownies, pudding, Cool Whip and candy. Repeat.
Mix according to package directions, using soup and water for liquid called for. Bake at 350° in either loaf or two 8-inch pans according to directions on package. Ice with cream cheese frosting.
Cook ground beef and onion in Dutch oven over medium heat until beef is brown, stirring to crumble meat. Drain and return to Dutch oven. Drain and reserve 1/2 cup corn to use in Dumplings. Stir remaining undrained corn, tomatoes and next 3 ingredients into beef mixture. Cover and simmer 15 minutes.
Scald milk. Set aside to cool to slightly warm. Cream margarine and shortening. Add sugar. Mix well. Stir in egg white. Add milk to mixture, a little at a time, beating until smooth.
Cook noodles until tender. Drain. Cook chicken, then chop into small pieces. Mix all ingredients together. Pour into well-greased casserole dish. Bake 30 minutes at 300°.
Mix all ingredients together. Bake at 375° for 20 minutes. Serve hot.
Combine cauliflower, broccoli and onion. Combine mayonnaise and remaining ingredients, mixing well. Pour over vegetables. Toss gently; cover and chill. Miracle Whip Lite and NutraSweet may be substituted for mayonnaise and sugar. Makes a good low-calorie dish. Yields 10 servings.
Cook until thickened. Add 1 teaspoon of vanilla and 1 small can coconut. Pour into baked pie shell; top with egg whites.
In a saucepan mix water, sugar and oleo. Mix cinnamon, nutmeg and cloves before adding to mixture. Bring to a rolling boil. Pour over apples after in pan.
Mix ingredients. Place in casserole dish (2-quart). Top with crumbs. Bake, uncovered, at 325° to 350° for 1 hour or until knife comes out clear.
Put milk, sugar, egg yolks, cornstarch and salt in double boiler and cook until thick. Remove from heat and add vanilla and coconut. When cool, pour into baked pie shell. Top with meringue. Sprinkle with coconut. Bake until browned. Also good with graham cracker crust.
Cream the butter, shortening and sugars until creamy. Add eggs and vanilla. Sift dry ingredients together. Add to mixture. Roll into log. Chill and slice to bake.
Mix first five ingredients together. Push into ball shape in bowl with wooden spoon. Refrigerate for 20 to 30 minutes, enough to stiffen slightly. Roll in chopped nuts.
Mix 1 cup sugar, flour and cocoa. Add milk and slightly beaten egg yolks. Beat all together. Boil until thick in double boiler. Add butter. Remove from heat when thick and smooth. Add vanilla. Pour into baked pie crust. Beat whites of eggs and add 3 tablespoons sugar. Put on top of pie and brown in oven.
Beat eggs and sugar together, then flour, soda and melted oleo. Add nuts. Roll in rolls about the size of half dollar and roll in wax paper. Place in refrigerator until chilled enough to slice thin. Bake at 350°.
Mix together and put in greased square pan. Bake 45 minutes at 350°. Serve with Cherry Sauce.
Boil, peel and grate potatoes. Mix with other ingredients. Place in greased casserole. Top with crumbs (cracker or corn flake crumbs may be used). Bake at 350° for 30 to 40 minutes. Casserole may be prepared and refrigerated overnight.
In a medium mixing bowl, toss together the chopped apples and lemon juice. Stir in the raisins, grapes and celery.
Boil manicotti a few minutes to soften slightly. Mix all ingredients and stuff into the manicotti. Place into greased casserole. Pour tomato sauce over the top and add more cheese. Cover with foil and bake until cheese melts. Sprinkle with basil.
Prepare the day before serving. Chop corned beef into small pieces. Mix with all other ingredients and refrigerate.
Cream butter, sugar and salt. Add egg yolk, milk and vanilla. Gradually mix in flour. Chill batter until dough can easily be formed into small balls.
Combine potatoes, sugar, eggs, vanilla and butter. Beat with electric mixer for 2 minutes. Pour into buttered casserole.
Brown ground beef, onion and bell pepper. Add salt and pepper (to taste), drain. Add tomatoes, sauce and chili beans. Add chili powder (to taste). Simmer until thickened.
Spread cream cheese on plate, then spread the chili sauce. Slice the ham into bite-size pieces. Slice pepperoni. Place onto chili sauce. Sprinkle with bacon bits, then add Mozzarella cheese. Serve on Ritz crackers.
Cook noodles. Cut chicken up in small pieces. Mix noodles, chicken, mushroom soup and milk. Add mushrooms. Place in casserole dish and top with mein noodles. Bake until brown on top. Bake at 350° for 35 to 40 minutes.
Melt butter in pan. Add flour, salt and pepper; bring to a boil. Add chicken broth and milk. Cook slowly until thickened. Add chicken breast. Set aside. Make crust.
Mix sugar, eggs, vanilla and pineapple. Add dry ingredients and nuts. Bake at 350° for 40 to 45 minutes.
Melt margarine in medium size skillet. Add zucchini, salt, pepper, garlic salt and tomato sauce. Heat 10 minutes, stirring occasionally. Add 1/2 cup cheese; stir until melted. Pour into a greased 1 1/2-quart casserole. Sprinkle with remaining cheese. Bake in a preheated oven at 375° for 20 minutes.
Prepare cake according to instructions using only egg whites and water. Pour mixture into microwave-safe Bundt pan, lightly oiled. Microwave cake on High 4 minutes. Turn cake. Microwave on Medium-high 8 to 10 minutes until cake begins to pull away from pan. Let stand 5 minutes. Invert onto cake plate and cool. Cut cooled cake in half. Spoon cherry filing on bottom layer. Add 1/2 of whipped topping on top of cherry filling. Place top layer of cake on and spoon blueberry pie filling over top layer. Garnish with remaining whipped topping and whole cherries.
Brown hamburger, onion and green pepper. Drain well. Combine other ingredients and bring to a boil. Reduce heat and simmer until tender, tomato juice is cooked down and mixture is thick.
Preheat oven to 350°. Melt margarine in 8 inch square pan. Spread brown sugar on bottom of pan. Arrange pineapple on top and place a cherry half in each hollow. In a bowl stir shortening to soften. Sift in flour, sugar, baking powder and salt. Add syrup, lemon peel and egg. Mix until all flour is dampened, beat for 2 minutes. Pour batter over pineapple. Bake for 30 to 35 minutes. Let cake stand in pan for 10 minutes and invert on plate. Serve warm with whipped cream or best with ice cream.
Cream butter; add eggs, cake mix and oranges. Mix well. Bake three (9-inch) layer cake pans at 325° for 25 minutes.
Soften cream cheese. Add green onion dip mix and blend well. Add milk, a little at a time, to this mixture until smooth and creamy (about the consistency of whipped cream). Place in a small bowl in the middle of a platter. Arrange veggies around it.
Heat oil on medium-high heat. Add chicken and cook for about 1 minute, stirring. Add vegetables and stir until crisp and tender. Add pineapple and heat. Serve over rice.
Grind cranberries. Combine with marshmallows and sugar. Cover and chill overnight. Add apples, grapes, pecans and salt. Mix well. Fold in whipped cream and chill. Serve in a large bowl.
Mix first 3 ingredients together. Add remaining ingredients. Pour into 9 x 11-inch pan. Bake 20 minutes or until brown.
Mash bananas first and then add other ingredients. Mix well. Bake for 50 minutes in a 12-inch Dutch oven with 10 coals on top and 8 on bottom.
Put browned beef in casserole dish. Add soups and water. Spread cheese over meat and soups. Cover with Tater Tots. Bake.
Cream shortening and sugar until light and fluffy. Begin adding milk and flour alternately. When you have added about half of the milk and flour, add half of the egg whites which have been beaten until stiff enough to hold a peak. Add balance of milk and all flour except 1/2 cup which is reserved to add following addition of remaining egg whites at the last. Bake as any other layer cake. This makes 3 large layers or 4 small ones.
In a large bowl combine 1 1/4 cups of flour, yeast and salt. Add water and yeast. Beat until well blended. Using a spoon, mix in as much of the remaining flour as you can. Turn out on floured surface. Knead 6 to 8 minutes. Divide in half. Cover and let rest 10 minutes. Roll out to make two 12-inch pizzas. Top and cook in a 425° oven for 12 minutes or until lightly brown.
Mix sugar and oil together, then add all other ingredients, alternating flour with the milk. Makes 3 layers. Bake at 350° for 25 to 30 minutes.
In large bowl, beat cream cheese until smooth. Gradually add crabmeat, then salsa and other condiments. Serve with fresh nachos or Melba rounds.
Pour boiling water over frozen lima beans. Break the beans apart; drain. Blend the soup and milk together and add the limas to the mixture, along with the celery and the parsley. Stir in 1/2 the fried onions. Bake at 350° for 35 minutes. Garnish with remaining onions and bake for another 10 minutes. Serves 6.
Mix butter, cocoa, shortening and Coke in saucepan and bring to boil. Remove from heat and add marshmallows. When marshmallows are melted, place all remaining ingredients in mixing bowl.
Preheat oven to 425°. Sprinkle pork on both sides with salt, pepper and thyme. Make 4 gashes in top of loin and insert one sliver of garlic into each gash. Put pork in roasting pan and place onions in halves around the loin. Place in oven and bake for 30 minutes. Pour off fat and add wine and broth. Return to oven at 375°. Bake for 45 minutes.
Cream butter and sugar. Beat eggs well and add to butter and sugar. Sift (in separate bowl) 3/4 cup flour with 1/2 teaspoon baking powder. Fold into butter mixture. Add flavoring. In separate bowl, mix nuts and fruit, then cut up in small pieces with 1 cup flour. Last, add fruit and nuts and blend well. Put in a cold oven, then turn on at 250° and bake 3 hours.
Make brownie mix as directed on package. When it is all done cooking, shut off oven and close door so it stays warm. Sprinkle the mini marshmallows over the top of brownie mix and the cups of morsels, also. Set in warm oven for about 3 minutes; take out of oven. Take graham crackers in whole pieces and press on top of mixture. Let cool and cut in squares.
On low, heat the grape jam and barbecue sauce until the jam is dissolved. Pour over the meatballs and cook on low until thoroughly heated.
Put 3 cups of water in a pan with tea bags. Bring to a boil. Put 1 cup of sugar in a 1 gallon pitcher; pour boiled water in pitcher. Add water until full. Stir. This recipe will serve 5 people.
Mix all ingredients together. Pour into unbaked pie crust. Bake at 425° for 15 minutes. Reduce heat to 350° and bake 35 or 40 minutes longer or until knife comes out clean.
Brown meat with onion and celery. Drain, then add all other ingredients as given. Salt and pepper to taste; doesn't take much, then add oregano to taste. Put in slow cooker on medium and is ready in no time.
Spread nuts and coconut on the bottom of a 9 x 13-inch baking pan. Mix cake according to directions on box. Pour over nuts and coconut. Soften margarine and cream cheese. Add powdered sugar and mix well. Pour over cake mix evenly. Bake at 350° for 45 minutes or until cake is done.
Brown ground beef. Mix beef, cream of mushroom, milk and French fried onions together. Put in large greased casserole dish. Put green beans on top. Then top with Tater Tots. Bake 45 minutes to 1 hour at 350°.
In large saucepan, combine asparagus, onions, broth, water, butter and lemon pepper seasoning. Cook over medium heat until onions are tender. This will probably take about 10 minutes. Combine flour and 1/4 c. milk. Whisk until smooth. Stir into soup. Add remaining milk or cream. Simmer for about 5 minutes. Process in blender or food processor until smooth. Makes about 4 servings.
Combine and mix or just layer ingredients except chips and dressing. Add these just before serving. Serves a crowd. Keep covered in refrigerator.
Mix dry ingredients. Mix wet ingredients in a separate, large bowl. Fold dry ingredients into wet ingredients. Pour mixture into oiled pan. Bake in preheated oven at 400° for 20 minutes.
Put 2 pounds of sugar in a bowl; add melted butter and peanut butter. Mix with hands until thoroughly mixed. Roll into balls. Set in refrigerator overnight. Next day, melt chocolate; dip balls or pour over. Refrigerate for 2 hours. Enjoy.
Boil sugar, syrup and cream until it reaches a temperature of 238°, almost a hard ball. Pour over mixture of cornflakes, Rice Krispies, coconut and nuts. Mix very thoroughly and spread on greased cookie sheet. When cool, break into pieces and enjoy.
In 2-quart casserole, layer cream cheese, avocado, 1 cup Cheddar cheese, 1 cup salsa, 1 cup onion, 1 cup salsa and 1 cup Cheddar cheese. Bake at 350° for 25 minutes, or until cheese is melted and bubbling. Serve with tortilla chips.
Mix cooked squash, soup, onion, cheese, beaten eggs and cracker crumbs. Pour into a casserole dish. Top with additional crushed cracker crumbs and dot thoroughly with oleo. Bake at 350° for 30 minutes or until golden brown.
Pare potatoes; cut each into quarters. In 1/2 inch boiling water with 1 teaspoon salt, in medium saucepan, cook potatoes, covered, for 15 to 20 minutes, or until fork-tender and completely cooked. Drain. Return pan to low heat, shaking to dry potatoes.
Cream butter, gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavoring and graham cracker crumbs, mixing well. Stir in pineapple, coconut and nuts. Pour batter into a well-greased and floured 10-inch tube pan. Bake 1 1/2 hours at 350°. Cool 15 minutes before removing from pan.
Combine shortening, sugar and eggs. Beat until fluffy. Sift together flour, salt and spices; add alternately with hot applesauce and soda. Finally, fold in nuts and raisins. Bake in well greased pan 1 hour at 350°.
Mix together ingredients until it becomes play dough consistency. Roll and cut into shapes with a cookie cutter. Make a hole in the top of ornament and let dry for 3-5 days, uncovered. Turn over and dry another 1 1/2 days.
Dump all ingredients into a greased 2-quart casserole. Bake in moderate oven (375°) about 45 minutes. Makes 6 to 8 servings.
Drain pineapple, saving juice (1 cup of juice needed; add water if not full). Cook juice and pudding until thick. Drain peach slices. Add 1/2 juice from oranges to the pudding. Mix with pineapple, peaches and oranges. Marinate overnight in refrigerator. Before serving, add lots of banana slices and strawberries.
Combine salad ingredients; chill. Serve on lettuce leaves. Garnish with olives, if desired. Serves 6.
Brown pork chop in iron skillet in small amount of salad oil. Drain green beans and save liquid. Place green beans on top of pork chops. Add 1/2 soup can of green bean liquid to cream of celery soup. Mix well and pour over pork chops and green beans. Cover and bake at 375° for 50 to 60 minutes.
Place crescent rolls in a casserole dish. Brown sausage; drain and sprinkle over rolls. Mix 6 to 8 eggs; add little milk and pour over sausage. Sprinkle with salt and pepper. Cover with grated Mozzarella cheese. Bake at 325° for 30 to 35 minutes or until brown.
Grease tins. Mix all ingredients together and refrigerate. Batter will last up to 6 weeks. When ready to bake, add nuts, raisins or dates. Bake at 400° for about 20 minutes.
Mix ingredients, then add to 1 pound of cooled macaroni. Add 6 eggs, onion, celery and carrots (diced).
Make into balls and flatten with glass dipped in sugar. Bake for 10 minutes at 350°.
Cream butter and white sugar together. Add 1 whole egg and 1 egg yolk, beaten together, to mixture. Blend in dry ingredients and vanilla. Spread this into a 9 x 12-inch pan. Bake at 350° for 12 minutes.
Cook pasta according to package directions. Cool. Add Pesto sauce, pimentos, olives and Parmesan cheese. Mix gently, but thoroughly. Serve chilled.
Quarter tomatoes; remove stem ends. Add peppers, seeded and cut in strips and onions, peeled and quartered. Mix. Put vegetables in blender container, filling jar 3/4 full. Blend at high speed 4 seconds; pour into large kettle. Repeat until all vegetables are blended.
Sift the flour. Measure and resift 3 times with sugar and salt. The last time sift directly into a large mixing bowl. Add shortening (at room temperature), eggs and 1/2 cup milk. Stir with a spoon to blend. Beat with an electric mixer, using low speed or by hand with a wooden spoon for 20 minutes by the clock. Scrape sides of the bowl twice during beating. Add the combined vanilla, melted and cooled chocolate, soda, water and the remaining milk. Beat 2 minutes more.
Bring cornstarch, sugar, water and syrup to a boil. Stir in Jell-O. Set aside to cool (20 to 30 minutes). When cool, place the strawberries in pie shell and cover with Jell-O mix. Chill until set. Serve with Cool Whip.
Bring one-quart of water and ginger to boil. Boil until you can smell the ginger. Remove from heat. In the same water, steep the peppermint and zinger teas for 20 minutes. Strain. Add sweetener and citric acid. Refrigerate for tea or freeze to make popsicles.
In mixing bowl, cream shortening and sugars. Add eggs and beat in vanilla. Combine oats, flour, coconut, baking soda and salt; gradually add to creamed mixture. Shape into two 6-inch rolls. Wrap each in plastic wrap. Refrigerate for 1 hour.
Roast the peppers. Remove the skin and seeds. Peel and slice the eggplant into 1/4-inch thickness. Flour the slices. Brown the eggplant slices in the oil; towel dry (to remove the oil). Oil a 6 x 4-inch terrine mold and rub garlic around its interior. Season the inside with salt and pepper. Lay on layer of eggplant and cover with a layer of red pepper. Season and add parsley and basil leaves. Add layer of Chevre slices. Continue to make layers until the terrine is completely filled. Press and refrigerate the terrine for 4 hours. Remove and slice. Serve at room temperature.
Remove skin and excess fat from chicken. Melt margarine. Grease sides and bottom of a 9 x 13-inch pan generously. Put cheese, salt, pepper and Bisquick in a bowl and toss thoroughly to coat the cheese. Dip chicken in melted margarine and roll it in the cheese and Bisquick mixture. Place in the pan with several pieces of cheese tucked around each piece of chicken. Sprinkle remaining Bisquick and cheese over top of chicken. Pour remaining margarine on top. Cover with foil. Bake at 350° for 45 minutes. Remove foil and bake until browned and crisp on top, approximately 35 to 45 minutes more.
Put 2 or 3 slices of onion in a jar with small piece of garlic and half fill the jar with unpeeled cucumber slices, about 4 slices to an inch. Add 2 or 3 more slices of onion and fill with cucumber slices. Put more garlic and a head of fresh dill on top. (Make solution of these ingredients.)
In a 9 x 13-inch baking dish, spread evenly the pears. In a mixing bowl, mix with fingers the rest of the ingredients until crumbly. Sprinkle over pears. Bake in a preheated oven at 350° for 45 minutes or until golden brown. (Don't overbake as it will be dry.) Serve warm with Cool Whip or ice cream.
Mix brown sugar, soy sauce, water, dry mustard and garlic powder and put over ribs in crock-pot; simmer all day. Before serving, add cornstarch. Serve with rice.
Mix margarine, Crisco, brown sugar and vanilla together. Add eggs and beat well. Add dry ingredients, then pecans. Drop by teaspoon on well-greased cookie sheet. Bake in a 350° oven for 12 to 15 minutes.
Lightly brown the onion in the butter. Add the washed and chopped herbs. Stir and steam for about 1 minute. Add the bouillon carefully and cook for 10 minutes. Remove from the heat. Combine the egg yolks and cream and add this mixture to the soup. Cube the bread slices. Brown them in the butter and then add them to the prepared soup.
Form beef into 4 patties. Place in shallow pan. Blend soy sauce, sugar, garlic and ginger. Pour on and marinate at least 30 minutes. Broil, basting with marinade and serve on buns.
Fry sausage and chop into desired size. Mix all other ingredients and bake in a casserole dish at 350° for 1 1/2 to 2 hours.
Mix together flour, salt and baking soda. Add butter or margarine; cut into flour to make fine crumbs. Add raisins and caraway seed. Make a well in the center and add buttermilk. Mix to make a soft dough. Turn out on a floured board and knead for 1 minute. Pat or roll out to a circle 1 1/2-inches thick. Place on a lightly greased baking sheet. Make a deep cross in center with a floured knife. Bake 30 to 35 minutes at 425°.
Melt butter in small saucepan. Stir in flour; add soup gradually. Cook over low heat, stirring constantly, until sauce is smooth and thickened. Add flavorings. Makes 2 cups.
Preheat oven to 375°. Cover 12 to 14-inch pizza pan with foil. Cut cookie dough into 1/8 to 1/4-inch slices. Arrange over foil and press together. Bake 10 minutes, until golden. Cool completely. Mix cream cheese with sugar and spread over top. Mix brandy, vanilla and apricot preserves and heat until boiling. Place fruit on cream cheese and pour apricot mixture over all. Chill.
Mix first 5 ingredients and pour into casserole dish. Top with crushed crackers mixed with the butter. Bake at 350° for 30 minutes.
Beat the egg whites until peaks form. Add the sugar, gradually beating in until stiff, but not dry. Spread over top and sides of cake. Place in oven and turn off the heat at once. Let stand in oven with door closed for 3 hours. Cool.