HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour with salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once and mix just until dough follows fork around bowl. Turn out on floured surface; knead gently 1/2 minute. Roll or pat 1/2-inch thick and cut with biscuit cutter. Bake on ungreased cookie sheet in hot oven (450°) 12 to 15 minutes. Makes 16 medium sized biscuits.
Brown meat in oil until brown and crumbly. Add diced water chestnuts and 1 onion. Season with soy sauce, garlic powder and pepper. Cook for 1 to 2 minutes. Stir in cornstarch dissolved in sake. Add green onions and cook for 1 minute. Let it cool.
Mix dry ingredients together. Add liquid to dry ingredients and mix well. Put into 2 small greased and floured pans. Fill about 1/2 full. Bake at 350° about 1 hour. Cool 5 minutes before removing from pan. Serve plain or with confectioners icing.
Dissolve Jell-O in 1 1/2 cups hot water. Stir in strawberries until almost set. Preheat oven to 400°. Mix pretzels, sugar and butter in a 9 x 13-inch pan. Bake 8 minutes. Remove and cool. Beat cream cheese and sugar. Fold in Cool Whip. Spread on top of Jell-O mixture.
Preheat oven to 350°. Melt butter; add garlic, saute. Stir in ham; saute. Add cauliflower; saute. Stir in flour and cream. Blend in seasonings. Heat to boil, then remove immediately. Pour into au gratin dish. Mix in cheese and top with parsley. Bake for 30 minutes.
Pour water over oats. Let stand 20 minutes. Add the rest of the ingredients to oats. Bake at 350° for 40 minutes in a 9 x 13-inch pan.
Boil chicken and debone. Place chicken in 9 x 12-inch pan. Combine soup and sour cream. Mix well and stir in poppy seed. Spread evenly over chicken. Crumble crackers and spread over chicken. Melt margarine and pour over crackers. Bake at 350° until browned.
Heat oven to 375 degrees. Combine butter, milk, and muffin mix. Stir in oats and nuts. Place on ungreased cookie sheet by heaping tablespoons. Flatten slightly. Bake at 375 degrees for 10-12 minutes, or until edges are golden brown. Cool 2 minutes, remove from cookie sheet. Makes 9 cookies, but they can be made smaller.
Brown lamb lightly in butter. Add onions. Add curry, garlic, salt and apple. Simmer with lid on until apple and onion are tender. Add tomatoes. Cover; cook until lamb is tender, about 1 hour. If not thick enough, cook a few minutes at higher heat to reduce. Add grapes just before serving. When they are completely heated through, serve with rice and accompany with a good chutney.
Cook potatoes in skins; let cool, then peel and coarsely shred. Place in a 13 x 9 x 2-inch casserole dish greased with the 1/4 teaspoon butter. In a saucepan over low heat, combine the cheese, butter, soup and milk, stirring until cheese is melted. Remove from heat and blend in sour cream, onion, green pepper, salt and pepper; pour over top of potatoes. Cover and refrigerate overnight. When ready to cook, sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes.
Put all ingredients in crock-pot in order listed. Stir, just enough to mix spices. Cover, set on low setting and cook for 10 to 12 hours, then on high setting for 5 to 6 hours.
Cook cabbage in water until tender; drain and place cabbage in a lightly greased 13 x 9 x 2-inch baking dish. Set aside. Melt margarine in a saucepan; add soup, cheese, sugar and salt. Heat gently until cheese is melted. Pour over cabbage. Bake at 350° for 2 minutes.
Combine sugar, cornstarch, cola, water and syrup. Cook until mixture thickens. Remove from heat. Add gelatin and food coloring as desired. Let cool. Place berries in crusts and pour cooled sauce over top. Refrigerate until completely cooled. Serve with whipped cream or Cool Whip.
Mix 1/2 part mustard and 1/2 part Louisiana hot sauce together in a large bowl. Mix 1/2 part corn meal and 1/2 part cracker meal together in large cake pan. Add Tony Chachere Creole seasoning and black pepper to the meal mix per your taste preference and mix together. Roll fish into meal until they are completely covered by the meal. Remember to sift meal frequently to remove lumps. Fry fish in hot peanut oil.
Cream together butter and sugar. Add eggs, 1 at a time. Add rest of ingredients. Mix well. Pour into 9-inch pie crust and bake 1 to 1 1/2 hours at 350°.
Melt margarine in small saucepan. Add Texas Pete and mix well. Keep warm on low heat, stirring occasionally to keep mixed well.
Cream potatoes, cream cheese, sour cream and butter. Add onions, salt and pepper. Put in baking dish; top with butter and Parmesan cheese. Bake at 350° for about 30 minutes.
Soak marshmallows in cream or milk for 5 minutes. Pour all ingredients together, except milk from marshmallows, and mix.
Mix all ingredients together until well blended. Bake in 350° oven for 40 minutes in 9 x 13-inch prepared pan, greased and floured.
Combine all of the ingredients in a bowl and beat with an electric mixer. Pour in a greased and floured Bundt pan. Bake approximately 60 minutes at 350°. Cool in the pan.
Combine the cranberries, 1/3 cup sugar, margarine and pecans and put into bottom of pan. Combine all the rest of the ingredients together and pour on top of other. Bake at 325° for 55 minutes or until brown.
Preheat oven to 325°. Mix cracker crumbs, peanuts, margarine and 2 tablespoons sugar in small bowl. Press into 9-inch pan. Bake 10 minutes. Beat cream cheese, 3/4 cup sugar, 2 tablespoons flour and vanilla into large mixing bowl at medium speed with electric mixer until well blended. Add eggs and mix well. Toss peanut butter cups and 1 tablespoon flour in small bowl. Add to cream cheese mixture. Pour into crust. Bake 1 hour. Chill. Makes 10 to 12 servings.
Cook ground beef until done. Place remaining ingredients in kettle or large pot. Add ground beef. Heat. Season to taste. Serve with oyster crackers.
Mix the first 4 ingredients well in small bowl. Mix sugar, oil, eggs and banana well; add to flour and mix well again. Add vanilla. Spray pan. Bake at 350° for 45 minutes. Check with toothpick to see if done. Contains 120 calories per serving, 4 grams fat and 19.4 grams carbohydrates.
Cream butter. Add sugar, vanilla and egg. Beat until light. Add sifted dry ingredients and nuts. Drop by scant teaspoonfuls onto cookie sheets. Bake in 400° oven about 5 minutes. Cool slightly (1/2 minute). Remove to wire rack.
Combine all of the ingredients except the chicken. Pour 5 to 6 cups chicken broth over and mix well with potato masher to a thick batter consistency. Mix the ingredients right into the baking pan. After mixing, press the chicken pieces into the mixture, almost covering the chicken. Add a little more broth to the top. Bake at 400° for 45 minutes to 1 hour until brown or set. Serve with giblet gravy.
Quarter biscuits, roll in mixture of cinnamon and sugar. Place in greased Bundt pan. Melt margarine and brown sugar luster. Boil for 2 minutes then pour over biscuits. Bake at 350° for 25 minutes. Cool before turning out on plate.
Beat eggs and brown sugar. Add vanilla, zucchini and molasses. Sift dry ingredients together and stir into batter. Add nuts. Bake in a greased and floured cake pan at 350° for 1 hour.
In nonstick skillet over medium high heat, brown beef until almost done (no pink) and drain. Add onions and cook 2 or 3 minutes. Add garlic, tomato sauce and water. Simmer 20 minutes. Stir in chili powder, cayenne pepper, oregano, salt and pinto beans. Simmer 30 to 40 minutes. Combine cornstarch with cold water. Stir into chili to thicken, cook additional 3 to 4 minutes.
Mix flour and sugar. Beat eggs slightly. Add butter, salt-flour mixture, syrup and nuts. Mix well and pour into pie shell. Add 1/2 cup pecan halves to top. Bake pie at 375° for 10 minutes. Reduce to 350° for 50 minutes. Good alone or with a big scoop of vanilla ice cream.
Preheat oven to 350°. In a large bowl, combine all ingredients except cheese and mix well. In shallow baking dish, shape half the mixture into loaf. Cut 4 slices of cheese into strips and arrange on meat. Top with remaining meat and press edges together to seal. Bake 1 hour; pour off fat. Top with remaining cheese slices. Refrigerate leftovers. Makes 6 to 8 servings.
Boil chicken until done; skin and debone, reserving chicken broth. Shred or cut into small strips. Saute onion in the butter until soft and clear. In a large casserole, layer some of the onion mixture, chicken and 1/2 of the package of stuffing. Mix the can of celery soup and 1 can of broth. Pour over the first layer of chicken casserole. Layer another layer of onion, chicken and the rest of the stuffing. Mix the remaining can of soup with 1 can of broth; pour over the casserole. Bake, covered, for about 30 minutes at 350°. Uncover; top with grated cheese and bake an additional 15 minutes, or until cheese melts. Serves 8 to 10.
Mix all ingredients. Pour into unbaked pie crust. Cook for 10 minutes at 375°. Reduce heat to 300 and cook 30 minutes.
Melt chocolate and butter over low heat. Cool. Beat eggs until light at medium speed. Add chocolate mixture, sugar, salt, vanilla and Karo. Mix until blended. Pour into unbaked pie shell. Bake at 350° for 30 minutes or until firm.
Combine sugar and flour. Dissolve the soda in buttermilk. Combine water, oleo, cocoa and shortening; bring to a boil. Add flour-sugar mixture; blend well. Add eggs, buttermilk and cinnamon. Pour into a 12 x 6 x 2-inch pan. Bake at 375° for 25 to 30 minutes. Do not remove from pan.
Place all ingredients in bowl. Blend eggs with fork. Add oil and blend again. Add all to dry ingredients and mix with wire whip until smooth. Add and blend buttermilk. pour equally into three greased and floured 8" cake pans. Bake at 350 for 30 minutes. Cool ten minutes and remove from pans. Icing Mix together until light and fluffy:
Melt butter. Add brown sugar and boil 2 minutes, stirring constantly. Add milk and bring to boil again. Add vanilla and confectioners sugar. Beat until smooth.
Dissolve yeast into warm water, then add flour, salt and sugar. Take a piece and roll it into the shape you want. Brush with beaten egg and then sprinkle on kosher salt. Place on greased cookie sheet and bake 12 to 15 minutes in a 425° oven. Serves 12.
Melt margarine in large saucepan over medium-high heat. Add onions; saute until translucent. Stir in flour. Add broth, potatoes, carrots, celery and poultry seasoning. Simmer until vegetables are tender. Add turkey and half and half. Add seasonings. Cover and continue simmering until heated through. Serve hot.
Combine sugar with Italian dressing. Add sweetened Italian dressing to drained spaghetti and mix thoroughly. Next add the chopped vegetables and salad seasoning. Mix thoroughly. Chill and serve.
In a separate bowl, combine hamburger, rice, eggs, onion, green pepper, salt, pepper and garlic powder. Mix well. Separate leaves (using large leaves only) and parboil for about 5 minutes. Making individually, put about 2 tablespoons of hamburger mixture in the center of each leaf, roll up tightly, and secure with a toothpick.
Combine dip mix with sour cream. Stir in chiles, olives and cheese. Serve with tortilla chips, vegetables or crackers.
Place potato slices on well-buttered cookie sheet. Butter top and sides generously. Season to taste, sprinkle with paprika. Bake at 400° for about 20 minutes or until done and nicely browned.
Combine and heat first 5 items. Add remaining ingredients. Pour into pie shell and bake at 300° for 1 hour.
In large pan, cook noodles until tender. Drain. Add undiluted cream of celery, mushroom and chicken. Add remaining ingredients, except for dried onions. Stir until mixed well. Pour noodles into casserole dish. Top with dried onions. Bake at 350° for 30 minutes. Serve.
In a large bowl, mix chicken, chiles, oregano and 2 cups of the cheese. Season to taste with salt. Pour oil to a depth of about 1/4 inch in an 8 to 10-inch skillet. When oil is hot, cook each tortilla, turning once, just until limp (about 10 seconds per side). Add more oil, as needed. Drain on paper towels.
Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture and set aside.
Combine rhubarb and sugar; let stand 10 minutes. Stir in egg, cracker crumbs, raisins and butter. Pour into a pastry-lined 9 inch pie plate; cover with top crust. Bake in hot (400°) oven for 35 to 40 minutes.
Add salt to cabbage and let stand 1 hour. Then squeeze out and add carrot and green pepper. While cabbage is standing, make syrup of water, vinegar, sugar, celery salt and mustard seed. Mix and boil one minute. Let stand until lukewarm. Pour over cabbage mixture, put into containers and freeze.
Place the chops in a baking pan, salt and pepper to taste. Sprinkle a teaspoon of brown sugar over each chop and top with slice of lemon. Cover the chops with a mixture of equal parts ketchup and water. Bake at 325° for about 2 hours or until tender.
Mix together. Place in a shallow pan. Bake at 200° for about 1 hour.
Combine eggs, sugar, margarine, lemon juice and vanilla. Stir in coconut. Pour filling into unbaked pastry shell. Bake in a 350° oven for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool before serving.
Mash avocados; combine with lemon juice. Spread evenly in 9-inch pie plate. Spread sour cream on top of avocados. Sprinkle with onions. Spoon taco sauce over onions; sprinkle with cheese, olives and tomatoes. Cover and refrigerate until serving time. Serve with chips for dipping.
Brown meat. Add green pepper and onion; saute with meat. Add soup or sauce and spices. Simmer 15 minutes. Cook noodles until done. Drain. Grease a 9 x 13-inch pan. Place noodles in bottom. Pour meat sauce over top. Sprinkle cheeses and mushrooms. Cover and bake for 35 minutes at 350°. Remove cover and bake for 10 more minutes.
Cream butter and sugar; add syrup, well beaten eggs and vanilla. When well mixed, add coarsely chopped pecans. Pour into unbaked pie shell. Bake in oven 45 minutes to 1 hour.
Mix dry ingredients with liquid ingredients and stir until smooth. Can top with chocolate chips for frosting. Bake at 350° for 25 to 30 minutes in 9-inch square pan.
In a large bowl stir together flour, sugar, baking soda and salt. In another mixing bowl, combine eggs, bananas, oil, buttermilk, and vanilla. Add to flour mixture, stirring just until combined.
Mix mayonnaise, sugar, vinegar, celery seed and salt. Add to cabbage and carrots. Refrigerate overnight. Toss well and serve. Serves 6 to 8.
Cream butter, sugar and peanut butter; add dry ingredients. Mix well. Add vanilla and bake. Bake at 350° until done, about 30 to 35 minutes.
Place warm water in bowl. Sprinkle yeast over and stir until dissolved. Add milk, sugar, eggs and butter. Stir. Add flour, salt and ginger. Mix well. Place dough onto floured cloth and knead for 10 minutes. Let rise until doubled in size. Place on floured cloth and roll out into a rectangle. Butter surface and sprinkle with cinnamon and brown sugar. Roll and slice. Put on pan that has been sprinkled with butter, brown sugar and cinnamon. Let raise until doubled in size. Bake in a preheated 350° oven for 20 to 25 minutes or until golden brown.
Blend cream cheese until smooth. Add milk and sugar. Mix together. Fold in Cool Whip. Pour into a crust. Freeze until firm (2 to 3 hours). Let stand a few minutes before cutting.
Bring vinegar, water and sugar to a boil. Pour this over cucumbers, green peppers and onions. Allow to cool before refrigerating.
Melt margarine or butter on low heat. Add chocolate chips and stir until melted. Remove from heat and add sugar. In a separate dish, blend together eggs. Add eggs and remaining ingredients to the chocolate mixture. Pour into 2 unbaked pie crusts. Bake for 45 minutes at 350°.
In large pan brown beef. Add onion, beans, tomatoes, chili, sauce, seasoning, carrots, and string beans. Add zucchini after 20 minutes. Add red pepper, powder, salt and pepper to taste. Cook on low heat for an hour.
With a bread knife, cut a circle through the top of round loaf about 1-inch from edge. Gently remove center portion of bread loaf, leaving a bowl-shaped bottom. Cut removed center portion into 1/2-inch strips.
Coat large casserole dish with melted margarine. Place chops in dish and season with salt and pepper. Top with soup mix, green pepper and rice. Combine catsup and Worcestershire sauce. Spread over rice. Pour in boiling water and sprinkle cheese on top. Cover and bake at 350° for 1 hour.
Bring all ingredients to room temperature. Put all ingredients into the bread machine in the order listed. Select white bread and push "Start".
Scrub potatoes and cut into bite size pieces. Place in a 9 x 13-inch pan. Melt butter and pour over potatoes. Sprinkle with soup mix. Cover and bake 45 minutes at 350°.
Cream butter and sugar. Add well beaten eggs and vanilla. Sift the flour, soda and baking powder together. Add buttermilk. Then add the dry ingredients, alternating with the mashed banana. Bake at 350° for 30 minutes.
Combine sugar, Crisco and egg. Beat. Add the molasses, flour, soda, salt, cinnamon and cloves. Mix well. Chill for at least 3 hours, then roll into balls the size of a walnut. Dip into sugar. Spread 3-inches apart on cookie sheet. Bake just until set, but not hard. Bake at 325°. Test in 12 minutes.
Heat oven to 450 degrees. Place garlic and shallots in a 8-inch square baking pan; drizzle with oil. Cover with foil and roast 40 minutes, turning shallots occasionally, or until they are tender and golden. Cool. Squeeze garlic cloves from skins, place in food processor with roasted shallots and any remaining oil in pan. Process until smooth. Can be made ahead; cover and refrigerate 24 hours.
Combine sugar and eggs in a large mixing bowl; beat at medium speed until well blended. Add molasses and melted shortening, beating well. Sift together flour, soda and salt; dredge dates and raisins in 1/3 cup flour mixture to reserve molasses mixture alternately with buttermilk, flour, beginning and ending with flour mixture. Beat well after each addition. Fold in reserved date-raisin mixture. Pour 1 cup batter into each of 7 well-greased 10 3/4-ounce soup cans. Bake at 325° for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool 10 minutes in cans on wire racks. Remove loaves from cans and cool completely on wire racks. Cut each loaf into 12 slices. Spread cream cheese evenly over half of date bread slices; top with remaining slices. Cut each sandwich in half. Arrange sandwiches on a serving platter. Yields 7 dozen sandwiches.
Wash mushrooms in cold water. Cut stems flush with caps. Drain. Drop into boiling salted water. Simmer five minutes. Drain. Place in bowl. Combine all other ingredients and pour over mushrooms. Let stand at least one hour or up to four hours in refrigerator, covered. Drain marinade and continue refrigerating until served.
Soak potatoes in water for 10 minutes. Drain and squeeze dry in a kitchen towel. In a large bowl, combine all ingredients except for oil. Mix well. Pour oil in a large skillet and place over medium heat.
Cut the Twinkies in half lengthwise and line a pan with these. Melt the chocolate chips. Add water and sugar to the melted chips. Separate eggs and add the egg yolks, one at a time, to the chocolate mixture. Beat the egg whites until stiff and then fold into the chocolate mixture. Pour over the Twinkies. Let chill in the refrigerator. Top with Cool Whip and serve.
Set the fryer at 350°. Put wings and onion in fryer. Pour the spaghetti sauce and seasoned salt on wings. Cook the wings until done. Serve with celery.
Mix all ingredients in a bowl and store in an airtight container. This is a good travel snack.
Mix pudding and crushed pineapple in a large bowl. Add Cool Whip and stir until mixed. Add 1 to 2 cups mini marshmallows (really add however many you want). Refrigerate.
Saute onion and peppers slightly in butter. Mix cornmeal with milk and mix into all ingredients. Pour into buttered casserole and bake in preheated 350° oven about 45 minutes.
Stir all the ingredients in a saucepan and cook over medium-high heat for 3 to 5 minutes until it forms a ball. Cool and store in an airtight container (Tupperware, butter tub, Cool Whip tub or a plastic bag). Fun for kids and easy to clean up.
Pour boiling water over oats; cover and let stand for 20 minutes. Beat butter until creamy. Gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oats to mixture. Sift all dry ingredients together. Add to creamed mixture. Bake in greased and floured 9-inch square pan. Bake 1 hour in 350° oven. Do not remove cake from pan. Add frosting and serve from pan.
Pat dry salmon. Should be cleaned and opened for stuffing. Squeeze lemon into fish cavity. Place on buttered piece of foil. Fill salmon with tomato and onion slices. Season with salt, pepper, tarragon and parsley. Close foil around fish. Bake at 425° for 25 to 30 minutes. Melt butter in skillet. Saute garlic and diced tomatoes. Remove salmon to serving dish. Spoon any juice over the fish. Serve with sauteed tomatoes. Garnish with lemon slices. Preparation time: 10 minutes.
Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
Melt Milky Ways with 1 stick butter. Remove from fire and let cool. Cream remaining 2 sticks butter with sugar. Add beaten eggs and cooled chocolate mixture. Sift flour and baking soda together. Alternately add flour and buttermilk to the batter, blending well. Add vanilla and nuts. Grease and dust with powdered sugar 3 (9-inch) cake pans. Bake at 325° for 30 to 45 minutes.
Combine all ingredients together in a bowl. Mix well. Pour mixture in a greased and floured Bundt pan or loaf pan. Bake at 350° for 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool.
Combine softened cream cheese and Cheddar, mixing until well blended. Add remaining ingredients; mix well. Chill. Shape into a ball and roll in chopped pecans.
Combine all ingredients until dough forms. Mix well. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix melted butter, flour and broken pecans together. Pat into bottom of pan. Bake at 350° for 20 minutes. Mix the cream cheese, 1 cup of Cool Whip and powdered sugar together good. Spread on top of crust. Mix vanilla pudding, chocolate pudding and milk until thick; spread on top of cheese mixture. Use rest of Cool Whip on top.
Cook shells, rinse in cold water and set aside. Mix spinach, eggs, Ricotta, Mozzarella, onion salt, garlic powder and Parmesan. Place 1/2 c. sauce in bottom of pan. Stuff shells and place in pan. Pour remaining sauce over shells and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.
Preheat oven to 350°. Mix all ingredients and place in baking dish, lightly greased. Bake for 30 to 35 minutes. Serve warm.
Saute celery, pepper and onion in margarine. Then mix all except 1/2 of the cheese. Pour into large baking pan; top with remaining cheese and bake at 350°. Makes 25 servings.
Mix ingredients together and place in freezer-safe containers; freeze, stirring occasionally. Serve diluted with any clear soda pop or juice.
Mix juice and rind with egg yolks, sugar and cornstarch in pan. Gradually add hot water and oleo. Cook until thick. Pour into baked pie shell. Use whites for meringue; top and brown.
Mix all ingredients together. Put in 2-quart casserole dish. Bake, uncovered, for 40 minutes at 350°.
Put eggs, sugar, salt, corn syrup, margarine and vanilla in blender and blend well. Add pecans and blend just enough to chop nuts coarsely. Pour into unbaked 8-inch pie shell. Bake in hot oven (425°) for 15 minutes. Reduce heat to 350° and continue baking until top is lightly browned, about 30 minutes. Good for freezer.
To standard muffin mix, add peach pie filling (chop up the peach slices, but use all of the can contents, including the thickening, which makes the muffins moist), nutmeg and nuts. Mix with enough water to make a stiff dough. Divide into muffin tins. Will make 12 large muffins or 24 medium muffins. Bake at 375° until done.