HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar. Add unbeaten eggs and vanilla; beat thoroughly. Sift flour and baking powder, add mixture alternately with milk to sugar mixture. Pour into well-greased pan (13 x 9 x 2-inch) or layered pan. Bake at 375° for 35 minutes.
Place salmon steak in the middle of foil. Sprinkle liberally with Old Bay Seasoning Mix. (Cover the whole salmon with seasoning.) Place slices of lemon on top of seasoning, then onion slices and finally tomato slices. Fold the foil around the salmon and crimp the edges. Place on the barbecue with foil seams up and let steam for 1/2 hour. Yummy!
Beat first 4 ingredients until smooth. Add next 4 ingredients; stir together with spoon. Spoon into 2 dishes or 1 large compote or dish. Top with chopped pecans. Freezes well. Served best with Triscuits.
Prepare Rice-A-Roni according to package directions substituting reserved chicken broth for water. In a 9 x 13-inch pan or larger, stir the chicken pieces, Rice-A-Roni and the soups (undiluted) together until evenly blended. Mix crackers and margarine and put on top of casserole. Bake in 375° oven for 30 minutes until crackers are golden toasted. (Freezes very well before baked and before crackers and margarine are added.)
Combine vanilla wafer crumbs and margarine; press into bottom of lightly greased 8-inch pie plate. Line sides of pie plate with whole vanilla wafers. Gently press into bottom layer.
Combine all ingredients in 4-quart saucepan. Cook until potatoes are tender; or longer, if you like them thick. Tastes like buttered potatoes. Almost no fat.
Beat butter and sugar until fluffy; add vanilla. Stir flour, salt, chocolate chips and nuts into beaten mixture. Press into pizza pan. Bake at 350° about 20 minutes, or until lightly browned. Cool 15 or 20 minutes. Turn out onto large tea towel.
Saute pepper and onion; add rest of ingredients. Stir and place in greased casserole. Bake at 325° to 350° for about 1 hour.
Pour butter into a 9-inch square pan; set aside. Combine flour and next 7 ingredinets; spoon into prepared pan. Arrange peaches over batter. Bake at 350° for 30 minutes. Serve warm with ice cream or whipped cream. Yield: 8 servings.
Cream sugar and eggs. Add all ingredients, except margarine. Melt margarine and add to other ingredients. Pour into 10-inch pie shell. Bake at 400° for 10 minutes. Turn down oven to 325°, bake 30 or more minutes, until toothpick comes out clean.
Mix sugar and flour together, add vinegar. Mix well. Cook on stove top until mixture becomes clear, stirring constantly. Add drained beets and turn in sauce until coated with mixture. Simmer approximately 30 minutes, turning beets several times.
Combine ingredients in a large saucepan and bring to a boil. Serve hot in cups. Yields 8 to 10 servings.
Mix first 6 ingredients together. Heat oil in deep skillet or pan. Drop mixture with small spoon. Cook until golden brown.
Dissolve gelatin in 2 cups hot water. Add cold water, bananas, crushed pineapple and marshmallows. Chill until gelled. Cook sugar, flour, egg and pineapple juice until thick. Allow to cool and spread cooked mixture over gelatin. Whip cream and blend with cream cheese. Beat until light. Spread over second layer. Sprinkle grated cheese on top.
Peel, cube and boil potatoes until cooked but firm. Drain potatoes and put in a large bowl with chopped eggs. Add celery seed, mustard, pickle relish, mayonnaise and sliced green olives (drained), saving some to garnish the top. Add salt and pepper to taste. Stir and pour into serving bowl. Garnish the top with sliced green olives and paprika. Serves 12 people.
Combine all ingredients together with fingers or pastry blender until well blended. Roll into small balls, about the size of marbles (and marbles are quite small, by the way!). Place 1-inch or so apart on cookie sheets and bake 5 to 8 minutes in preheated 425° oven. Makes 10 to 12 dozen. Tastes like cheese puffs.
Boil and mash potatoes. While potatoes are boiling, cook onions and butter in covered pan about 25 minutes. Mash potatoes. Add orange juice, onions and creams. Beat well. Top with orange zest. Place in casserole and heat in oven until hot.
In large skillet crush garlic with salt to a paste. Add butter and oil; heat. Add shrimp and fry gently, stirring often, for 5 to 10 minutes (until done). Remove from heat; add lemon juice and garnish with parsley. Serves 3 to 4.
In buttered baking dish (8 x 8 x 2-inch) layer half the bread crumbs. Combine applesauce, cinnamon and nutmeg. Spread this over crumbs. Layer remaining crumbs. Dot with butter. Combine eggs, milk, sugar, vanilla and salt. Pour over bread mixture. Sprinkle with cinnamon. Bake at 350° about 55 to 60 minutes or until comes out clean.
Brown meat; drain. Stir in tomatoes, cheese, macaroni and seasoning. Put in greased 2 1/2-quart casserole. Melt margarine and add crumbs. Top casserole with crumbs. Bake at 350° for 30 minutes.
Mix all together well and put in a greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes.
Dilute all of the above with stock (broth) until well moistened. Let set 20 to 30 minutes for spices to "come out." Right before putting into large (at least 13 x 9-inch) greased pan, add 2 eggs to mixture. Bake at 375° until edges are browned and center set.
Mix all together except margarine. Pour into an 8 x 12 x 2-inch baking dish. Thinly slice 1 stick margarine over top. Bake 30 minutes at 350° or until brown.
In a saucepan, melt together the milk, sugar and chocolate and bring to a boil, stirring gently. Let the mixture boil over medium heat until the foam subsides, about 15 minutes. Drop a small amount into a cup of ice-cold water. If you can form it into a ball, the mixture is ready for the next step. Beat in the butter until the mixture thickens and loses its sheen. Beat in the vanilla. Pour into 8 x 8-inch buttered pan and chill.
Combine all ingredients and pour in greased casserole. Bake about 1 hour at 350°.
Place 1/2 of vegetables in baking dish. Season fish with herbs, salt and pepper. Place on top of the vegetables.
Mix Monterey Jack, 1 cup Cheddar cheese, onion, sour cream, parsley, salt and pepper. Save. Heat tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic to boiling, stirring occasionally. Reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate. Dip each tortilla into sauce to coat both sides. Spoon 1/4 cup cheese mix into each tortilla; roll tortilla around filling. Put into ungreased baking dish (12 x 7 1/2 x 2-inch). Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup Cheddar cheese. Bake uncovered at 350° for about 20 minutes. Can garnish with dairy sour cream and sliced olives or lime wedges if desired.
Mix biscuit mix with milk. Have dough the same as you would for biscuits. Mix sausage and cheese in mix. Bake 2-inches apart at 350° for 15 minutes.
Saute meat and onion together until meat turns white. Pour over fat drippings. Grease skillet as for regular corn bread. Heat and sprinkle with dry corn meal.
Mix all ingredients together; pour in crust. Bake at 350° for 45 minutes.
Cook pudding according to package directions. When it reaches the bubbling stage, add the dry cake mix and stir until blended. Spread in greased 9 x 13-inch pan. Sprinkle on the chips. Bake at 350° for 40 to 50 minutes. Cool and frost with your favorite chocolate frosting.
Layer lettuce, tomatoes, mushrooms, peas, cheese and onions in 2-quart serving bowl. Spread dressing over onions, sealing to edge of bowl; cover. Refrigerate several hours or overnight. Garnish with crumbled bacon and additional cheese if desired.
Preheat oven to 375°. Grease a 9 x 13-inch pan. Boil raisins in the water for 5 minutes. Add shortening and stir until melted. Add sugar, eggs and vanilla, mixing well. Blend in flour and spices. Stir in pecans. Spread in greased pan. Bake for 15 to 20 minutes. While warm, spread with frosting.
Bring butter, margarine and sugar to a boil. Boil for 2 minutes. Spread whole graham crackers on 2 foil lined cookie sheets in one layer. Pour syrup mixture over graham crackers. Spread to cover all crackers. Sprinkle with almonds. Bake at 350° for 10 minutes. Cool and break into pieces.
Mix together brown sugar, flour and oats. Cut in butter or oleo until evenly mixed and crumbly.
Mix all ingredients, except margarine and crackers, in a 2-quart casserole. Bake 45 minutes in 300° oven. Mix margarine and crushed crackers; sprinkle over casserole. Bake 10 to 15 minutes longer or until golden brown.
Lightly grease 13 x 9-inch pan. Place 6 tortillas on bottom. Then layer meat, beans (undrained) and remaining tortillas torn up on top. Mix soup and chopped Ro-Tel tomatoes together and spread over tortillas. Top with grated cheese. Bake at 350° for about 30 minutes.
Mix whipped cream and sugar. Add rest of the ingredients. Serve on sliced angel food cake. Put whole strawberry on top of each.
Mix all ingredients together and fold in 3/4 pound strawberries. Bake at 350° for 40 minutes or until done.
Saute onion in butter or margarine until transparent; push aside. Add ground meat, salt and pepper; brown slightly. Stir in remaining ingredients. Spoon into a 2-quart casserole. Cover. Bake at 375° for 1 hour or until potatoes are tender. Makes 6 servings.
Mix together first 8 ingredients. Spread in slightly buttered 9 x 13-inch pan. Mix together crushed corn flakes and melted margarine. Sprinkle over top of potato mixture. Bake, uncovered, for 45 minutes in 350° oven.
Prepare rice according to package directions. Brown chicken on both sides in an oiled skillet on medium heat (make sure chicken is done). Empty rice in medium saucepan; add pesto and alfredo sauce. Over low heat, gently heat through. Serve rice with crispy chicken. Garnish with cheese, fresh basil and pine nuts, if desired. Serves 4.
Remove old maids from popcorn and keep warm in a 250° oven while syrup is cooking. Combine butter, brown sugar, salt and corn syrup. Bring to boil and cook 5 minutes. Remove from heat and stir in vanilla and soda. Pour syrup over popcorn and nuts. Stir mixture gently to mix. Then separate out and pour on 2 large baking sheets and place in oven at 250° for 1 hour. Stir every 15 minutes. Store in airtight containers.
Mix and bake in 9 x 13-inch pan at 300°. Turn often. Bake until light brown, about 40 minutes. Store in airtight container.
Combine Jell-O, hot water and cold water. Add whipping cream, mayonnaise and crushed pineapple and mix with mixer. Fold in cottage cheese. Pour into mold and refrigerate until firm.
Mix the flour and seasoning together. Cut the meat into even-sized pieces and roll them in the seasoned flour. Place in a pie dish with layers of sliced onion and sage. Peel the potatoes and half-cook them. Cut them in thick slices and place over the top of the meat. Three-parts fill the dish with water; cover with greased paper and bake in moderate oven (350°) for about 1 hour. (WCB)
Mix pretzels, first sugar and margarine. Pat into 9 x 13-inch pan. Bake at 325° for 6 minutes, then cool. Mix until fluffy cream cheese, second 1/2 cup sugar and Cool Whip. Spread over crumbs. Chill. Dissolve 2 packages of Jell-O in water and berries. Chill until it starts to set, then pour and spread over other 2 mixtures. Chill well. Serve after 24 hours.
Mix and bake like cornbread. When cool, crumble and add chicken broth and 1 tablespoon of poultry seasoning or sage. Bake dressing as you desire.
In an electric frypan, heat to about 300° and melt butter. Pour in beef tips and cut pan down to 250°. Cover beef with water and cook slow for about 1 1/2 hours or until tender. Let boil dry. Mix gravy as directed on package. Pour in mushrooms. Let beef tips, gravy mix and mushrooms cook for about 15 minutes on low, then serve.
Cook onions in butter. Mix cracker crumbs, milk, salt, pepper and cooked onions into squash and fold in beaten eggs. Pour in a greased pan and bake at 350° for 30 minutes.
Drain oranges and pineapple, reserving juices. Add water to juices to measure 2 cups. Place in saucepan and bring to a boil; pour over gelatin in large bowl. Stir until gelatin is dissolved. Stir in sherbet until smooth. Chill until partially set (watch carefully). Fold in oranges, pineapple and bananas. Pour into 6-cup mold. Chill until firm. Makes 8 to 10 servings.
Melt chocolate chips and butterscotch chips. Add crushed cashews and noodles. Mix all together. Drop by teaspoon on waxed paper.
Cook and drain ground beef. Add onion and cook covered, stirring frequently, until onion appears clear. Stir in chili powder, salt and pepper; cook 1 minute. Stir in tomatoes with their liquid, minced garlic clove, kidney beans and tomato sauce. Cook over high heat until boiling. Reduce heat to low, cover and simmer 30 minutes, stirring often. Serves 8.
Mix all. Bake at 325° for 3 hours, or until done. Baste with sauce and turn balls while cooking.
Slice bread 1-inch thick. Blend butter, parsley, oregano, dill and garlic. Spread on bread. Shape Reynolds Wrap foil around bread, leaving top open. Sprinkle top with cheese and parsley. Heat for 10 minutes in 400° oven. Serve hot.
In 2-quart saucepan, combine sugar, corn syrup and water. Bring to boiling. Cook to hard ball stage (260°), stirring only until sugar dissolves. In large mixing bowl, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add peanut butter and beat until candy holds its shape, about 3 or 4 minutes. Test candy by spooning a small amount onto waxed paper. Mixture should mound rather than flatten out. Quickly drop from teaspoon onto waxed paper. Makes 3 1/2 dozen.
Beat eggs on high speed 5 minutes. Ad sugar, then pumpkin and lemon juice. Sift all dry ingredients. Fold into egg mixture. Add nuts. Place a sheet of tinfoil on 15 x 10-inch cookie sheet. Grease foil with cooking oil. Pour and spread mixture on foil and bake 15 minutes at 350°. Remove from oven and while still hot, powder the front side of mixture with powdered sugar and turn over on a tea towel. Pull off tinfoil and powder that side also. Start at one end and roll both towel and dough up. Let cool for one hour, then unroll.
Cook noodles; drain. Cook turkey in oil in skillet, then drain off grease. Place all ingredients in casserole dish and bake 1 hour at 350°.
Drain tomatoes, reserving juice. Brown beef in skillet; season with salt and pepper. Add tomato juice; simmer until evaporated. Saute onions in shortening until yellow.
Put round steak into crock-pot. Add cream of mushroom soup, water, salt and pepper. Cook on medium heat. Serve over hot cooked noodles or mashed potatoes.
Stir together first five ingredients until all liquid is absorbed. Slice stick of margarine around top of mixture. Microwave on High for 2 minutes. Stir until smooth. Pour into wax paper lined glass pie plate. Chill for 2 hours in refrigerator or 30 minutes in freezer.
Open kidney beans and pour into a sieve or colander. Rinse under cold running water. Drain well. Put in a jar. Cover completely with wine vinegar. Add a garlic clove if you wish. Cover and store in fridge.
Preheat oven to 350. Lightly grease a large baking dish. In saucepan melt butter and saute onions and garlic (3 or 4 minutes). Stir in green chilies. Add soup and sour cream. Mix well. Reserve 3/4 sauce. To the remaining 1/4 of the sauce in a saucepan add chicken, 1/2 of shredded cheese. Fill tortilla with mixture, roll up and place seam side down in baking dish. In bowl combine sauce with milk. Spoon over tortillas. Top with remaining cheese. Bake 30 to 35 minutes.
Add water to cake mix and Jell-O. Beat ingredients. Add oil. Beat. Add egg whites. Beat. Add strawberries. Bake at 350° for 35 minutes in 2 (9-inch) cake pans (2 layers).
Beat together pudding and 1 1/2 cups milk and then add 1 can sweetened condensed milk. Put in freezer for 10 minutes, then add Cool Whip and sour cream. Layer with vanilla wafers and bananas.
Mix corn syrup and sugar in boiler. Place over heat. Bring to boil, stirring constantly; boil just long enough to melt sugar thoroughly. Remove from heat; stir in peanut butter and cornflakes. Drop with spoon on waxed paper.
Saute onions in 4 tablespoons margarine until soft. Stir in flour. Add water and cook over low heat. Stir until thickens and boils. Blend in cheese and combine sauce in broccoli. Add eggs and mix gently until blended. Cover with bread crumbs and dot with remaining margarine. Bake in an 8 or 9-inch square pan at 325° for 30 minutes.
Blend sugar and cocoa in 3-quart bowl. Add milk and butter. Do not stir. Microwave at 100% power for 2 minutes; then stir well. Add vanilla and nuts. Stir until blended. Pour into buttered 8 x 8-inch dish. Refrigerate until set. Cut into squares. Freezes well.
Put meat in pan with onions and cinnamon. Cook until meat is browned. Put in unbaked pie shell and bake at 350° until crust is done and golden brown. Can be served in thin slices with mustard and salad on the side.
Use a large, heavy Dutch oven and begin by melting butter. Cook sausage and ham and when browned, stir in flour. Add onions, garlic and rice. Cook, stirring, until onions are wilted. Rice will not be done. Add all other ingredients, stirring after each. The pot should be slightly soupy. Rice will absorb most of the moisture. If too dry, add a little water or broth. Jambalaya is done when rice is cooked, approximately 30 to 40 minutes.
Sift cornmeal and flour together. Mix in buttermilk; add egg. Melt your oil unless Crisco oil is used. Let your oil heat in pan. Mix into your bread mixture. Pour in pan and bake at 450° until done.
Preheat oven to 350°. Cut potato vertically into 20 slices. Place in single layer on greased baking sheet. Brush each slice with taco sauce. Sprinkle with chilies and cheese. Bake 25 minutes until potatoes are tender and cheese is golden brown.
Pour filling in cake pan. Sprinkle cake mix over filling. Slice oleo into small pieces over cake mix. Sprinkle top with nuts. Bake 35 minutes at 375°. Serve with whipped cream.
Use 9 x 13-inch casserole. Spray with Pam. Put a thin layer of sauce. Lay strips of tortillas covering sauce. Sprinkle with browned meat and then cheese mixture. Repeat layers until all ingredients are used. Top with grated Mozzarella cheese. Bake at 350° for 30 to 40 minutes. Let stand 10 minutes before serving.
Blend together and pour into unbaked pie shell. Bake 1 hour or until done. Makes 1 pie.
Brown beef in hot fat in a heavy kettle. Add onions; cook 5 minutes more. Add water, carrots, celery, potatoes and seasonings. Mix thoroughly. Bring to boil; cover. Simmer for 20 minutes. Add tomatoes; cover and simmer 10 minutes more. Makes 6 servings.
Mix all ingredients well and bake in greased and floured muffin pans. Bake at 375° for 10 to 12 minutes.
Mix all dry ingredients. Fold in remaining ingredients. Pour into greased Bundt pan. Bake 1 hour at 350°.
Boil chicken until tender; let cool. Remove meat from bones. Cook spaghetti in 2 cups water or leftover chicken broth. Set aside. Saute onions and peppers in oleo. Add cheese and stir until melted. Add tomatoes and chicken and mix. Stir in cooked spaghetti; add peas last. Fold in evenly. Bake at 350° for 35 minutes or until bubbly hot. Makes a 3-quart casserole.
Mix ingredients in order given. Pour into unbaked pie shell. Bake at 350 about 25 - 30 minutes.
Combine ingredients in order given. Chill for 1/2 hour. Serve in each glass a slice of lemon. Pour over lemons and add ice.
Peel eggplant and cut into 1 1/2-inch cubes. Fry onions and garlic in oil. Remove onions and garlic, set aside. Add eggplant to oil. Stir and fry. Add chickpeas, stir well. Add onion mixture. Add tomatoes, lemon juice and salt. Cook 15 minutes.
Blend all ingredients together and roll dough into small balls. Place on cookie sheet (not greased). The finished product is a cheese wafer that has a nutty flavor. Bake at 375° about 15 to 18 minutes or until brown. Depends on oven.
Mix all ingredients together. Be sure it is mixed well. Pour into greased casserole. Bake, uncovered, at 350° for about 40 minutes.
Cut carrots 1-inch thick. Cook in salted water about 20 minutes. Drain. Mix sugar, cornstarch, salt and ginger in small saucepan. Add orange juice. Cook, stirring constantly, until mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over hot carrots, tossing to coat evenly. Serves 4.
Mix and spoon into ungreased muffin pan. Bake at 400°. Makes 6 rolls. For more rolls, double recipe.
Drain oranges and pineapples. Mix sour cream, coconut and marshmallows. Fold in drained fruits and mix. Set in refrigerator several hours before serving.
Mix and beat butter and sugar over medium heat until candy thermometer reaches 290° or hard crack stage, approximately 15 minutes after it bubbles. Sprinkle 1/2 pecans on wax paper or cookie sheet. Pour brown sugar mixture on top of nuts. Brush candy bars on top and let melt. Sprinkle with remaining nuts. Let cool and break into pieces.
Melt butter and chocolate. Pour in milk. Stir and bring to rolling boil for 3 minutes. Take off heat; let cool for 2 minutes. Quickly add peanut butter and oatmeal. Stir until thick. Place spoonfuls on wax paper. Let cool, then eat!
Drain fruits and mix juices with eggs, sugar and flour. Bring to boil. Mix with macaroni, fruit and Cool Whip. Let stand overnight. Keeps up to 2 weeks in fridge.
Partially cook lima beans and broccoli; drain. Mix all ingredients together in baking dish. Top with 3 cups Rice Krispies browned in 1/4 cup butter. Bake at 350° for 1/2 hour.
Melt margarine and stir into pretzels and 1/4 c sugar. Press into 9 x 13 pan and bake at 350 degrees for 10 minutes. Cool completely. Cream sugar and cream cheese together. Fold in whipped cream and spread over cooled pretzel mixture.
Preheat oven to 350°. Cream together margarine and sugar; add and beat well the eggs and vanilla. Combine separate the flour, soda and salt; add dry ingredients alternately with sour milk or orange juice. Fold in apples and walnuts. Bake in greased 9 x 5-inch loaf pan for 55 minutes or until loaf test done. Makes 1 loaf.
Lay crescent rolls flat in a large jelly roll pan. Press edges together. Bake according to directions. Cool. Mix cream cheese (room temperature) with mayonnaise and dressing mix. Chop finely all the vegetables. Mix chopped vegetables into cream cheese mixture and spread over cooled crescent rolls. Sprinkle top with 2 cups shredded Mozzarella or Cheddar cheese. Keeps well in refrigerator.
Preheat oven to 350°. Boil macaroni; add salt and 1 tablespoon oil. Drain macaroni and stir in tuna and onion. Slice cheese and layer on top. Bake 20 minutes.
Cold weather (warm mixing bowl with hot water). Measure into mixing bowl warm water and yeast. Add, stirring to dissolve, lukewarm liquid, half of flour, sugar, salt and shortening. Beat with spoon until smooth and batter falls from spoon in sheets. Using your hands, mix in enough remaining flour until dough cleans bowl. Turn onto lightly floured board and cover. Let rest 10 to 15 minutes. Knead until smooth and blistered (about 10 minutes). Round up in greased bowl and bring greased side up. Cover with cloth. Let rise in warm place (85°) until double (about 1 hour). Press 2 fingers into dough. It will leave indentation when dough is doubled; punch down. Let rise again until almost double (about 30 minutes). Divide into 2 parts and round up cover. Let rest 10 minutes. Shape into loaves and let rise. Bake at 425° (hot oven) 25 to 30 minutes.
In a large bowl of an electric mixer, at medium speed, beat together until smooth the cream cheese, 1 egg, 1/3 cup sugar and 1 teaspoon vanilla. Spread over the bottom of the pastry shell. Sprinkle with the pecans.
Mix all together and place in greased 2-quart casserole. Bake at 350° for 50 minutes or until browned. Serves 6 to 8.
Beat eggs thoroughly. Add remaining ingredients and stir until well mixed. Pour batter onto a heated, greased frypan or griddle (approximately 375°). Serves 5 to 6.
Wash and slice enough hot peppers to fill 9 or 10 pint jars. Fill jars with peppers and mix sugar, vinegar and bread and butter pickle mix. Bring mixture to a boil and pour in jars over peppers. Seal. Process in canner for 10 to 15 minutes with boiling water.