HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together 3 times the flour, sugar, baking powder, salt and cocoa. In a separate bowl, combine the melted butter, vanilla and milk. Blend the liquid mixture with the dry mixture and add the nuts. Pour into a square greased baking dish.
Cook spaghetti; drain and rinse, using warm water. Add remaining ingredients and mix well. Will keep refrigerated up to 2 weeks.
Flour pork chops and brown lightly in another skillet. Saute sliced onions until tender. Prepare rice according to box directions. Place chops in electric skillet or Dutch oven. Top chops with green pepper slices, sauteed onions, minced garlic and season to taste. Pile rice on top in pyramids. Dilute tomato sauce with equal parts of water and pour around the chops. Simmer slowly for 2 to 3 hours, basting occasionally.
Saute crushed tomatoes, picante sauce, cumin, salt and basil leaves. Cover and simmer 5 minutes. Add remaining ingredients. Cover and simmer for 15 minutes.
Put all ingredients in blender. Whiz at high speed until slushy. Serve.
Trim any fat and bone from meat. Cut meat into approximately 1 1/2 x 3-inch pieces. Grease skillet lightly with fat from meat. Brown meat thoroughly on one side. Turn. Sprinkle with 1/4 teaspoon salt. Brown other side of meat; turn. Sprinkle with remaining 1/4 teaspoon salt. Push meat to side of skillet. Add onion and mushrooms; cook and stir until tender. Add bouillon, soy sauce and garlic. Cover and simmer 30 minutes, or until tender. Add green pepper; cover and simmer 5 minutes. Blend cornstarch with water; gradually stir into mixture in skillet. Cook, stirring constantly, until mixture thickens; boil 1 minute. Add tomatoes and heat through. Serve over noodles or rice.
Thaw lemonade and mix well with Eagle Brand milk in a medium size bowl. Add Cool Whip and mix together well. Pour evenly into pie crust and set in refrigerator for 3 to 4 hours until firm.
Preheat oven to 425°. Makes 2 pies. Mix first 2 ingredients together; beat in eggs and milk. Add vanilla and lemon, then coconut. Pour into pie shells and bake approximately 30 to 35 minutes until barely shaky in center.
Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 x 13-inch flat baking dish in two rows, overlapping the slices.
Cut up mandarin orange slices; mix all remaining ingredients together and chill overnight. Garnish with cherries (optional).
Cut one loaf French bread into bite-size pieces. Heat milk in crock-pot on high. Add cream cheese; stir until cheese is melted. Add mustard, onion and dry beef. Cook 5 minutes.
Brown ground turkey or ground beef in a large pan. Can stir in some chopped onion. Add pork and beans. Drain the can of corn and add. Stir in tomatoes. Simmer about 10 minutes. Serve with French bread. Preparation time: 20 minutes or less.
Put everything in a large casserole and cover. Put in 275° oven for 5 hours.
Heat pineapple. Add Jell-O, stir until dissolved. Cool. Add Cool Whip and cold buttermilk and nuts. Chill until firm.
Mix the first 6 ingredients; spread on tortillas. Roll tortillas and refrigerate overnight. Slice into bite size slices. Serve with picante sauce.
Sift first 6 ingredients into an 8-inch square pan. Break eggs into the center of the pile. Beat or stir with fork. Add apples and Crisco. Mix thoroughly; pat level. Bake at 350° for 45 minutes. Cinnamon and sugar can be sprinkled on top before baking. Nuts are optional, also.
Mix all but last four ingredients together in mixing bowl. Pour into greased and floured cake pan. Bake at 300° until done (about 45 minutes). Cool. Mix last 4 ingredients together and pour over cooled cake.
Cut beef in 1/2-inch dice; combine with onion, salt and pepper and brown over medium heat in large Dutch oven. Add potatoes and water to meat and cook until potatoes are tender. Add remaining ingredients; cover and simmer for 60 to 80 minutes, stirring occasionally. I add one or two dried cayenne peppers for interest.
Mix sugar, salt, soda, baking powder and shortening. Add buttermilk and yeast. Then add flour. Roll and allow to rise until double, about 1 hour. Place remaining dough in covered dish in refrigerator and use as needed. Shape into rolls and place on greased baking sheet. Heat oven to 400°. Bake 12 to 15 minutes.
Mix all together and spread in a 9 x 13-inch pan. Sprinkle corn flakes on top. Bake at 350° for 1 hour.
Pan boil potatoes. Melt butter and add onions and cook gently until soft but not browned, 5 minutes. Stir in flour and seasonings. Remove from heat and slowly add milk. Stir until well blended. Place over heat and cook until smooth and thick, stirring constantly. Add potatoes, liquid and any other vegetables.
Beat together all ingredients for 3 minutes. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes.
Boil sugar and water for 3 minutes. Add jello and 4 cups of cold water and let cool. Add juice and freeze. Thaw to slushy before using and add 1 quart of ginger ale for each 1/2 gallon of mix.
In food processor bowl, combine all ingredients. Cover; refrigerate several hours or overnight. Serve with fresh fruit. Makes 2 1/2 cups.
Combine ingredients in order given. Pack firmly into buttered loaf pan and bake in a 350° oven for 30 to 40 minutes.
In a small bowl, combine lime juice and pulp, vanilla and cinnamon (it's best to use a whisk or fork so cinnamon doesn't clump up). In a large bowl, combine tangerines, bananas and coconut. Pour lime mixture over them and toss well until the fruit is coated. Serve at room temperature or slightly chilled in small sundae dishes for dessert or breakfast.
Sift dry ingredients. Add remaining ingredients and mix well. Fill muffin pans half full and bake 15 to 20 minutes at 450°.
In separate pans cook squash and corn according to package directions. Drain corn; set vegetables aside.
Mix together beans, onion, catsup and sugar. Pour into casserole dish; top with raw bacon. Bake at 350° for 1 1/2 hours.
Pound steak to 1/4-inch thickness. Cut into 1/4-inch wide strips. Sprinkle meat with paprika. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring until thick and clear; add tomatoes and stir gently. Serve over bed of rice.
In a saucepan, melt butter and cheese. Add vanilla. Sift together the sugar, cocoa and nuts. Add the cheese and butter mixture. Mix well and spread evenly in a greased, long pan. Cool and cut into pieces.
In medium saucepan, bring sugar and corn syrup to boiling. Boil, stirring frequently, for exactly 1 minute. Remove from heat. Blend in peanut butter and vanilla. Stir in peanuts. Then spread in a greased 15 x 10-inch sheet pan. Let stand until cool enough to handle. Mark off in 24 bars, about 3 inches in length, then with hands, shape into candy bars. Set on waxed paper. When all bars are shaped, wrap individually in waxed paper. Store in a cool place.
In a large bowl, beat together the butter and brown sugar until creamy; add eggs, one at a time, beating well after each addition. Beat in banana and orange peel. Stir together whole wheat flour, all-purpose flour, salt and soda. Mix into the butter mixture with the orange juice; stir in raisins and granola. Spread batter in a well-greased 9 x 5-inch loaf pan. Bake in a 350° oven for 1 hour or until a wooden pick inserted in center comes out clean. Invert bread onto a wire rack to cool before slicing. Makes 1 loaf.
Cream butter and sugar. Add vanilla and water. Add flour, a little at a time. Add nuts and form into balls about 1 inch in diameter. Place on ungreased cookie sheet. Bake about 20 minutes at 300°. Roll in additional powdered sugar while warm.
Prepare cake mix as directed on package. Bake in 13 x 9-inch pan. Cool cake for 15 minutes. Poke holes in cake with large fork. Combine sugar, milk and 1/2 of coconut (while cake is cooling) in saucepan. Bring to a boil, reduce heat and simmer 1 minute. Spoon evenly over warm cake. Cool completely. Fold 1/2 cup coconut into Cool Whip. Spread over cake. Sprinkle with remaining coconut. Chill overnight. Store in refrigerator.
Mix together cream cheese and miracle whip. Fold in remaining ingredients. Refrigerate 2 to 3 hours. Form into ball and roll in nuts.
Cream butter and sugar. Add eggs and beat well. Add mashed bananas, nuts, flour and soda (dissolved in the buttermilk) and flavoring. Bake in a greased loaf pan in 350° oven for 45 to 50 minutes. Cool partially in pan. May use cream cheese topping if desired.
In large bowl, beat Eagle Brand and peanut butter until smooth. Add Bisquick and vanilla. Mix well. Shape into 1-inch balls. Roll balls in sugar. Place 2 inches apart on ungreased baking sheet. Flatten with fork. Bake 6 to 8 minutes at 375° or until lightly browned (do not overbake).
Melt butter in warm milk and stir in sifted flour to make batter. Fold in the stiffly beaten egg whites. Fry in walnut-size pieces in very hot oil. Excellent with fall vegetables.
Pour 1 to 2 tablespoons olive oil in 7-inch nonstick skillet frypan. Heat to hot. Put in scallions and peas. Cook 5 to 10 minutes. Add asparagus and cook until tender (10 to 15 minutes). Water may be added during cooking to prevent drying of vegetables. Serve hot as side dish. Salt and pepper may be added to taste. Season with sprinkle of dried basil, if desired.
Sift together flour, baking powder and salt. Stir in milk only until blended. Drop by spoonfuls onto chicken or meat in boiling meat stock (not in liquid). Cook 10 minutes with kettle uncovered and 10 minutes tightly covered.
With your hands, mix together all the ingredients for crab cakes except the oil. Form into 12 equal patties. Refrigerate for 30 minutes.
Blend taco seasoning into refried beans. Spread on large round platter. Continue layers, guacamole, chilies, sour cream, olives, cheese, tomato and green onions. You may place tortilla chips around edges to look like a sun.
Sift dry ingredients together. Cut in butter until mixture resembles coarse meal. Combine orange rind, orange juice and eggs. Add to dry ingredients and mix just to moisten. Fold in berries, nuts and raisins. Turn into 2 greased and floured 9 x 5-inch loaf pans. Bake in 350° oven for 55 to 60 minutes. Cool. Slices better the next day.
Remove stems from mushrooms and chop fine. Mix mushroom stems with onion, celery and butter. Microwave on High 2 minutes or until onion is soft. Stir in remaining ingredients. Fill mushroom caps with stuffing mixture. Arrange 8 stuffed mushrooms on a paper towel lined dish in a circular pattern. Microwave on High 1 1/2 minutes, turning dish once. Repeat with remaining mushrooms. Makes 36 appetizers.
Mix first five ingredients together in a large bowl. Put into 2 lightly buttered casserole dishes. Spread cheese over top of both casseroles. Bake at 350° for 1/2 hour, covered, and then uncovered for 1/2 hour.
Beat egg yolks well. Beat in buttermilk and soda. Then add flour, baking powder, salt and sugar (sifted together). Stir to blend, but do not overmix. Stir in melted shortening and fold in egg whites, beaten until stiff, but not dry. Bake on a hot griddle. Makes about 16 to 18 pancakes, depending on size.
Preheat oven to 350°. Grease and lightly flour baking pans. Sift together dry ingredients into a large bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth and well blended. Pour into prepared pans. Bake about 30 minutes or until cake springs back when touched. Cool in pans 10 to 15 minutes. Remove from pans. Frost when completely cool. Makes 3 (8-inch) layers.
Frozen bread dough is rolled into a rectangle and then wrapped around a spicy sausage filling for a quick and hearty brunch. You can make the bread several weeks ahead and freeze it or prepare it early in the day of your brunch.
Cook Jell-O, water and 7-Up until thick. Let stand until cool. Add pineapple and bananas. Put in large container (9 x 13-inch). Mix topping ingredients of pineapple juice, sugar, flour and egg. Prepare two envelopes Dream Whip and 1 can coconut. Top with pecans, if desired.
Grease baking dish. First spread pineapple, then spread blueberries. Sprinkle 3/4 of sugar over the blueberries. Then sprinkle the cake mix (dry) over the top. Melt butter and spread over the cake mix. Add chopped nuts and spread remaining 1/4 cup of sugar over mix. Preheat oven to 350° and cook 40 minutes. After 25 minutes, prick with fork and cook the remaining 15 minutes or until golden brown.
Cut shortening into flour. Add salt. Thoroughly mix with fingertips. Stir in water, one tablespoon at a time, until soft, but not sticky. Roll half of the dough 1/8-inch thick. Place in bottom of 9-inch pie plate. Roll out second half and place on top of pie. Makes 9-inch double crust.
Place scallops in a buttered casserole dish. Add bread crumbs, crackers, salt and garlic salt. Combine butter and cream; drizzle over scallops (do not mix). Bake at 350° for 35 minutes.
Combine pretzel crumbs with sugar and melted margarine. Mix well. Press evenly into bottom of 9-inch pie pan. Bake at 350° for 8 minutes. Cool.
Peel eggplant and slice thinly. Dip in eggs, then in bread crumbs. In a large skillet, fry eggplant until tender and brown. Drain on paper towels. Place alternate layers of eggplant, grated cheese and tomato sauce in 2-quart casserole. Bake at 350° until bubbling hot (about 30 minutes). Serves 10.
Take one package of crescent dinner rolls; do not tear them apart. Lay in a 9 x 13 x 2-inch pan. Bake at 350° for 10 to 12 minutes. Mix sour cream, mayonnaise, minced dry onions, seasoned salt and dill weed. Blend well. Spread this mixture on top of baked crescent rolls while hot and sprinkle with shredded Cheddar cheese.
Blend together; place in greased platter. Set 1 hour and cut in squares.
Pour boiling water over 1 cup of bran; add raisins, stir and set aside. In large bowl cream sugar, honey and shortening. Add eggs and beat well. Blend in buttermilk. Add bran and raisin mixture. Add the 2 cups bran and mix. Sift flour with soda and salt. Add to bran mixture and mix well. Cover tightly and store in refrigerator. This will keep for 6 weeks.
Saute onion and bell pepper until tender. Mix with remaining ingredients and pour into a greased 9 x 13-inch pan overnight. Bake at 350° for 30 to 40 minutes.
In a small mixer bowl, cream the sugar and butter (not margarine) about 4 minutes or until light. Blend in cooled chocolate and vanilla. Add eggs, beating on medium speed of mixer about 5 minutes. Scrape sides of bowl constantly. Turn into baked pastry shell. Cover and chill overnight.
Add enough sugar to sweeten, probably 2 cups. Grind cranberries and apples and mix all ingredients.
Tear cake into bite-size pieces. Drain pineapple. Prepare pudding according to package. Alternate layers of each ingredient. Repeat layers. Chill.
Dissolve sugar in hot water and combine with pineapple juice and lemon juice. Freeze. Before serving, partially thaw and add ginger ale.
Layer lettuce, then cauliflower. Spread mayo on top of cauliflower. Sprinkle onion and bacon on top of mayo. Cover with sugar and Parmesan cheese. Let set in the refrigerator overnight. Stir before serving.
Mix all ingredients together. Pour in buttered pan. Bake at 350° for 45 minutes.
Cook cranberries and water in 3-quart saucepan until berries are soft. Add sugar, gelatin and juice from pineapple. Stir until dissolved, then cool until thickened. Add pineapple, celery and nuts. Stir until thoroughly mixed. Pour into 3-quart mold or container. Chill until firm. Serves 20 to 24.
Flatten chicken pieces to 1/4-inch thickness. Sprinkle with parsley, oregano, onion salt and black pepper. Place a ham slice and a cheese slice on each chicken breast. Roll up from short side and secure rolls with wooden picks.
Whip the margarine, softened cream cheese and sugar with mixer until thoroughly smooth. Add peanut butter, vanilla and eggs. Continue mixing until creamy. Fold in Cool Whip. Pour into a 9-inch pie pan with a graham crust. Chill before serving.
Combine rice with 3 cups water. Bring to a boil. Cover and simmer for about 45 minutes until all water is absorbed. Heat oil in large frying pan. Saute onion, garlic, dill, thyme and oregano until onion starts to wilt. Add parsley, mushrooms and green pepper. Stir 1 minute. Add broccoli. Stir often. As soon as broccoli changes color and becomes tender, but is still crisp, add nuts and remove from heat.
Grease a large baking dish. Line bottom of dish with pineapple chunks. Mix sugar and flour and sprinkle on top of pineapple. Layer with Ritz crackers. Add grated cheese on top. Pour melted butter over all. Bake at 350° for 30 minutes. Serves 20 people.
Saute celery, onion, green pepper, garlic and parsley. Add flour, tomato paste, water, thyme, salt, pepper, bay leaves and hot pepper sauce. Cook for 1 hour at low heat. Add shrimp and cook until done. Serve over rice.
Mix 3 cups graham cracker crumbs and 1 cup melted margarine, saving 1 cup for the top. Press into pan for bottom crust.
Mix oleo, oil, sugar. Add eggs and vanilla. Beat well. Sift flour and cinnamon. Beat well. Mix into mixture. Add nuts and apples. Bake at 325° for 1 hour in Bundt pan.
Brown meat; drain. Then add flour, tomatoes and seasonings. Simmer. Brown onion and hominy in hot fat; add to meat mixture. Place in greased casserole; sprinkle with cheese and bake for 30 minutes at 350°. Serves 8.
Slice squash and onion, boil in small amount of water. Drain and add eggs, milk and almost all of mixture of cheese, crackers and melted margarine. Salt & pepper to taste. Pour into baking dish and top with remaining mixture. Bake 20 minutes at 300°. Put 1/2 of cheese mixture in with squash and put rest on top.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Mix all ingredients. Spread in pan. Bake until golden brown, about 25 minutes.
Combine sugar, salt and vinegar in saucepan and heat, stirring, until sugar and salt are dissolved. Add celery seed and mustard seed. Place sliced cucumbers and onions in jars and pour the vinegar mixture over them. Refrigerate. They will be ready to eat in a week or two.
In a large pot over high heat, bring 4 cups of water and 1/4 teaspoon salt to a boil. Add green beans. Cook until beans are tender, 8 to 10 minutes.
Set oven to 375°. Grease and flour a 9-inch round cake pan; set aside. Mix flour, baking powder and salt. Rub in the butter, then add sugar and raisins. Add egg, then buttermilk until mixture is stiff, not runny. (If too runny, add a little more flour.)
Beat eggs and sugar until thick. Add syrup, nuts and vanilla. Pour into unbaked pie shell. Bake in slow oven (350°) for 1 hour.
Cover meat. Soak in cool place for 4 or 5 days. Rinse; bake or freeze. (Turn every day.)
Drain and wash beans. Combine with cheese, pepper, onion, tomatoes and lettuce. Add dressing. Just before serving, add crushed Fritos.
Melt butter in pan (9 x 9 x 2-inches). Add sugar, drain pineapple and add. Make cake mix as directed on box. Pour batter over mix. Bake at 350° about 45 to 50 minutes.
Cook rice and in a separate skillet cut up vegetables and fry in 2 tablespoons butter until tender. Cut up kielbasa in small pieces and fry in with vegetables until done. Add cream of potato soup and 1/4 can of water. Simmer 10 minutes and serve over rice. Salt and pepper to taste.
In a 9-inch pie dish, pour peaches and juice in. Sprinkle dry cake mix on top. Slice butter in small pieces. Place butter on top of cake mix. Bake at 350° for 30 minutes or until brown.
Combine squash, sugar, oil and eggs (leave the peel on the squash and the cake will have a soft green color or you can peel the squash if you want). Mix in dry ingredients and nuts. Bake in Bundt pan 1 1/2 hours at 300°. Can frost or glazed. Great with cream cheese frosting.
In a heavy medium saucepan, heat 1 cup of the chocolate pieces, unsweetened chocolate and butter or margarine until melted, stirring constantly. Transfer to a large mixer bowl to cool slightly. Stir together flour, baking powder and salt. Add eggs, sugar and vanilla to chocolate mixture and beat well. Add flour mixture and beat until well mixed. Stir in remaining chocolate pieces and nuts. Drop by heaping teaspoonfuls onto a lightly greased cookie sheet. Bake in a 350° oven for 8 to 10 minutes or until edges are firm and surface is dull and cracked. Cool on cookie sheet for 1 minute, then remove and cool thoroughly. Makes about 36.
Cook sugar, butter and cocoa together until it hardens on a saucer (or drop a drop in a glass of cold water; it forms a hard ball when it is ready). Add rest of ingredients to sugar mixture. Stir well and dip out onto waxed paper.
Saute onion in oil. Add beef and cook. Add sauce and 1 1/2 cups water. Bring almost to a boil. Add seasonings. Cook down 45 minutes to an hour. Boil pasta with oil and a lot of salt. Wash pasta. Mix pasta into sauce. Add Ricotta cheese. Enjoy.
Boil chicken 45 minutes. Allow to cool; break into small pieces. Mix together in large glass baking dish chicken, sour cream, mushrooms and mushroom soup. In large bowl, mix stuffing, broth and melted butter. Spread evenly over chicken. Bake at 400° for 35 minutes. Serve with cranberry sauce.
Mix together yeast, salt and sugar. Place 4 cups of flour in a bowl. Add oil to yeast mixture.
Start heating oven to 350°. Sift flour with baking powder and salt. With hand beater or electric mixer, beat eggs at medium speed, gradually adding sugar. Stir in melted butter and flour mixture, blending well. Pour 1/4 batter into small bowl. Blend in coconut and almond extract. Blend chocolate into remaining batter. Spread mixture into a well-greased 8 x 8 x 2-inch pan. Spread coconut batter onto chocolate mixture. Bake 35 minutes or until done. Cool and cut into squares. Makes about 2 dozen.
Soften yeast in water. Combine in bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and yeast. Add flour in 2 additions, beating well. Let rise until light and doubled (50 to 60 minutes). Stir down dough. Turn into well-greased casserole 8 inches round. Let rise until light (30 to 40 minutes). Bake at 350° for 40 to 50 minutes. Brush with butter and sprinkle with salt.
Heat oven to 375°. In large skillet, brown ground beef and onion; drain. Add salt, garlic powder, catsup and sour cream; mix well. Separate dough into 10 biscuits. On ungreased cookie sheet, press or roll each biscuit to a 4 x 4-inch square. Place approximately 1/4 cup meat mixture on center of square. Fold over corner of square to form a triangle; seal edges with fork. Cut 1/2-inch slits on top. Bake at 375° for 15 to 20 minutes or until golden brown. Brush with melted margarine, if desired. Yield: 10 turnovers.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Set aside. Cream the butter and sugar until light. Add vanilla and eggs, one at a time; beat until light and fluffy. Add flour. Mix until well blended. Batter will be stiff. Pour into prepared pan. Mark off into 20 squares. Drop spoonfuls of cherry filling onto squares. Bake 35 to 45 minutes. Cool and sprinkle with confectioners sugar.
Prepare bottom crust in a 9-inch pie pan. Melt margarine on medium heat. Add onion and cook 2 minutes or until tender. Stir in flour, salt and pepper; blend well. Gradually add broth and milk. Cook, stirring constantly, until thick and bubbly. Add chicken and vegetables. Spoon into crust. Top with second crust and flute edges. Cut several slits in crust. Bake 30 to 40 minutes until golden brown. Let stand 5 minutes before serving.
Peel and wash shrimp. Set aside. In food processor, finely chop onion (not green onion) and celery. Melt butter in large saucepan; saute onion (not green onion), celery, garlic and diced tomatoes. Add spices and stir. Add in shrimp; cook until pink. Stir in flour. Pour in chicken broth, Worcestershire sauce and tomato paste; stir. Add in green onions. Simmer over low heat for 20 to 30 minutes. Serve over rice along with French bread. Serves 6. Better the next day.
Make syrup. Boil together vinegar, sugar, cinnamon, water and cloves. Pack fruit, which has been drained, into a gallon jar and cover with syrup. Ready to eat after 2 or 3 days. Store in refrigerator. Keeps well for several weeks.