HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream 3 tablespoons sugar and oleo. Add pretzels. Press into 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Melt butter in Pyrex dish. Put cheese and flour in plastic bag. Quarter potatoes into wedges. Moisten and place in bag. Shake to coat. Place coated potatoes in dish. Add salt, pepper and poultry seasoning. Bake 1 hour at 350° turning once. Preparation time: 10 minutes.
Combine margarine, sour cream, sugar and salt. Dissolve yeast in warm water; add sour cream mixture, egg and 3 cups flour. Beat until smooth. Add more flour to make a stiff dough. On floured board knead 8 to 10 minutes. Place in greased bowl; grease top. Cover; let rise until doubled, about 1 hour and 15 minutes.
Season and boil chicken until well done for approximately a half hour. Remove from the pot. Then skin and debone the cooked chicken. Next, fry the chicken in peanut oil until lightly browned. Set aside.
Mix all ingredients (except tomato sauce) thoroughly. Put in loaf pan, and pour the tomato sauce over the top. Bake at 350° for 1 hour.
Cream butter and sugar. Add eggs until fluffy. Add bananas, flour, baking soda, salt and nuts. Bake 50 to 60 minutes for bread, 25 minutes for muffins, at 350° until toothpick comes out clean.
Brush chicken on all sides with mayonnaise. Place bread crumbs in large plastic Ziploc bag. Add chicken, couple pieces at a time, and coat well.
Put all ingredients in blender in order given. Turn blender to high speed and count to 10 slowly. Pour into greased 10-inch pie plate and sprinkle with nutmeg. Bake at 350° for 40 to 45 minutes on lower rack.
Heat and serve! Best to make 1 day before serving. Makes kitchen smell umm-ummy as it slowly simmers, so it can stay hot for serving.
Melt 2 tablespoons butter in 6-quart Dutch oven. Add onions and saute until soft. Remove onions from pan. Add remaining butter and brown beef cubes, 1/2 at a time. Return all meat to pan and toss with flour. Add salt, pepper, marjoram, thyme, bouillon and 1 cup wine. Bring mixture to boil and simmer 30 minutes. Taste before serving. Correct seasoning, if necessary. Ladle into serving casserole.
Place crumbs in baking dish. Pour butter or margarine over crumbs; mix until coated. Add salt, sugar and basil to tomatoes in saucepan and heat to boiling. Pour over crumbs and distribute well. Bake at 425° for 30 to 40 minutes or until well browned.
Mix first 5 ingredients in bowl and chill. Mix remaining ingredients and whip. Pour on top of jelled mixture and refrigerate.
Arrange asparagus in a 1 1/2 quart shallow pan; top with chicken. Combine soup and milk; pour over top of chicken. Sprinkle with cheese. Bake at 450° for 15 minutes. Serves 3 to 4.
While boiling chicken, mix mayonnaise, yogurt, Hidden Valley mix and honey. Chill mixture for 30 minutes. Add diced chicken and mix all ingredients. May garnish with grape halves.
Brown hamburger, onion and green pepper together. Add tomatoes, chili beans and water. Mix and simmer for about 1 hour. Top each bowl of chili with corn chips. Double for company.
Combine all ingredients except grated cheese and Doritos. Layer Doritos and chicken mixture in casserole dish until all used. Top with grated cheese. Bake 1 hour at 350°.
Brown pork chops. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 can French fried onions. Spoon mixture into a 9 x 13-inch dish. Arrange pork chops over potatoes. Bake, covered, at 350° for 40 minutes. Top with remaining cheese and onions. Bake, uncovered, 50 minutes longer.
Mix sugar and vinegar. Bring beans and oil to a boil for 10 minutes. Add vinegar and sugar. Simmer until tender.
Cream butter to soften. Add sugar gradually and cream until fluffy. Add syrup and salt. Beat well; add eggs, one at a time. Stir in pecans and pour into shells. Bake at 350° for 50 minutes.
Mix together and bring to a boil, stirring constantly. Remove from heat and cool slightly. Add nuts, Cool Whip and buttermilk. Beat well. Refrigerate.
Cream, margarine and sugar with pastry blender. Add egg yolks flour, juice and rind. Add milk and mix again. Fold in egg whites that have been beaten stiff. Put into unbaked pie shell. Bake at 400° for 15 minutes, then 350° for 20 minutes or until knife comes out clean.
In a large pan, brown ground beef and onions. Drain. Stir in salt, pepper, chili powder and tomato sauce. Simmer while preparing crust.
Mix sugar, eggs, water and vanilla. Add pineapple and then mix in flour and soda. Bake for 20 minutes in cookie sheet pan. (It will look like it is not done.)
Sprinkle chopped pecans over bottom of pan. Sprinkle coconut over the nuts. Pour cake mix (after mixed according to instructions) over coconut and nuts in pan. Mix together remaining ingredients and pour over cake mix. Cook in sheet cake pan at 350° for 35 minutes.
Cut a narrow (1-inch) X-shape all the way through beef roast with long, thin sharp knife. Fill X-cut with sausage, ham and pimento. Heat oil in Dutch oven until hot. Cook beef over medium heat until brown on all sides, about 15 minutes. Drain fat. Add remaining ingredients. Heat to boiling; reduce heat, cover and simmer until beef is tender (about 2 hours). Remove bay leaves. Slice beef; arrange on plate. Skim fat from sauce. Pour some sauce over beef. Serve with white or Spanish rice. Serve 8 to 10.
Peel and slice potatoes thin. Put on bottom of dish. Crumble meat on top and top with onions. Add salt and pepper. Mix 1/2 can water with soup and pour over top. Cook at 350° for 45 to 60 minutes.
Cook and debone the chicken (save broth). Dip the tortillas in chicken broth to soften. Line a 9 x 13-inch pan with the tortillas. Put the chicken, onion, green pepper and cheese over the tortillas. Mix the soups with the chili powder. Do not add water to soups. Pour over the cheese evenly. Bake at 350° for about 15 to 20 minutes until soup is bubbly. Serve.
Blend together shortening, salt, lemon rind and sugar. Beat in egg and milk. Stir in remaining ingredients. Drop by rounded teaspoonfuls on a baking sheet. Grease bottom of a glass. Dip glass in colored sugar and flatten each cookie. Bake 8 to 10 minutes, until light golden. Cool on rack. Makes about 3 dozen.
Mix first four ingredients. Gradually stir in milk and butter. Mix peaches, water and sugar in another bowl (use no more than 2 cups liquid). In a 9 x 13-inch baking pan, melt butter. Pour batter in pan then pour fruit over batter. During baking, batter will rise to top. Bake at 350° for 45 minutes or until top is well browned.
Peel cucumbers. Halve them lengthwise and scoop out seeds. Cut crosswise into 1/2-inch pieces and toss with 1/2 teaspoon of salt. Let stand 20 minutes. Rinse well and pat dry with a towel. Refrigerate. Cook potatoes until tender; drain well, peel and dice. While still warm, toss in a bowl with oil, vinegar, remaining salt, pepper, onions and dill. Cool to room temperature. Add cukes, sour cream and mayonnaise. Combine gently.
Mix pudding mix with pineapple. Stir in Cool Whip, marshmallows, some coconut and chopped pecans. Mix well and chill.
Mix and put in oblong cake pan and bake at 350° for 45 minutes.
Mix lemon juice and milk. Fold Cool Whip into juice and milk. Fill a baked pie crust. Let set in refrigerator at least 1 hour or overnight.
Layer in order in pie dish: spread cream cheese on bottom, place chili on top. In separate bowl, mix together green chilies, onion and green pepper. Spread this over top of chili. On top, spread shredded cheese and bake 20 to 30 minutes at 350°. About 5 minutes before taking out of oven, turn on broiler to brown cheese. Serve with taco chips.
Mix Cool Whip, sweetened milk and ice cream in large bowl. (It is easier to mix ice cream if it has been out of freezer and in the refrigerator for a couple of hours.) In an 11 x 13-inch pan, put layer of crumbled cookies on bottom, then ice cream mixture. It is better to make 2 layers, ending with ice cream on top. Save a few cookie crumbs to sprinkle on top. Freeze and cut in squares.
Cream 4 cups powdered sugar and Crisco together well, then add remaining ingredients together and mix well. Any leftover frosting can be frozen and still tastes great!
In skillet, heat oil and saute garlic and onion 4 minutes. Add zucchini and pepper. Cook 2 minutes. Stir in tomatoes, black beans, chickpeas, kidney beans, salt, pepper, chili powder, oregano and cinnamon; cook until heated through. Transfer to buttered 2-quart baking pan. Sprinkle with cheese. Bake at 400° for 10 to 12 minutes.
Pour salt water over cabbage, onions, cucumbers, tomatoes and green peppers. Let stand 2 hours and then drain.
Cut cucumbers lengthwise into halves. Scoop out seeds and cut cucumbers into 1/2 inch pieces. Mix cucumbers, tomatoes, onions and parsley. Cover and refrigerate at least 4 hours but no longer than 24 hours. Mix yogurt, salt and cumin. Cover and refrigerate at least 4 hours and no longer than 24 hours. Drain vegetables and fold into yogurt mixture. Garnish with additional chopped cucumbers and tomatoes if desired.
Place chicken in baking pan. Salt and pepper to taste. Bake at 350° for 45 minutes to 1 hour or until chicken is done. Put cream of chicken and cream of mushroom soup on top of chicken and return to oven for 15 or 20 more minutes. Delicious to use soups for gravy on rice.
Mix cake mix, butter and egg together and press in a greased and floured pan. Mix cream cheese, *powdered sugar and 2 eggs. Pour over cake mixture. Bake at 350° for 25 to 30 minutes.
Mix potatoes, egg, onion and flour well. Spoon out enough mixture for a 3/4-inch ball; place a 3/8-inch cube of cheese inside and work into a ball. Use extra flour to keep outside smooth. Deep fry until golden brown; drain on paper towels and serve.
Brown sausage and drain. Spread the sausage on the bottom of a 13 x 9-inch baking pan. Sprinkle the croutons evenly on top. Beat eggs, 2 cups milk and mustard together. Pour over sausage. Add 1/4 to 1/2 of the reserved milk to the soup. Pour over mix. Bake for 45 minutes at 350°.
Mix together bananas, butter and eggs. In separate bowl mix flour, sugar, cake mix and pecans. Blend the banana mixture and flour mixture together. Bake 325° 1 hour. Cover top.
Mix first 3 ingredients well. Shape in balls, about 20. Brown balls on all sides in margarine. Mix seasoning mix with hot water; pour over meatballs. Cover and simmer 30 minutes.
Cut potatoes into cubes. In a large bowl, mix potatoes, onions and dressing. Toss gently. Dust with paprika and garnish with bacon. Serve warm.
In buttered 7 x 11-inch baking dish, layer half of croutons, corned beef and sauerkraut. Top with remaining croutons and sliced Swiss cheese. Beat eggs and milk together; pour over croutons. Bake at 325° for 35 minutes.
Skin chicken breasts. Blend other ingredients. Marinate chicken overnight in this mixture. Bake 1 hour at 350° (or until done).
Boil chicken, thaw tortillas. Slice tortillas and drop into boiling broth. Cook 20 minutes or until tender. Add 3 tablespoons Pet cream, salt and pepper.
Make burnt sugar liquid by melting one cup of the sugar in pan on hot fire. When dark brown, add 1 cup boiling water and boil hard for 5 minutes. Cream butter well, add sugar, then add 1/2 cup burnt sugar liquid. Beat eggs well, yolks and whites together. Add to batter and beat well. Sift baking powder with flour and add alternately with water to the batter. Add flavoring. Bake in 2 layers in moderate oven.
Cook rice following instructions. Mix all ingredients. Pour into a 2 1/2 or 3-quart casserole dish. Bake for 25 to 30 minutes at 350°. If you freeze, do not cook prior to freezing.
Preheat oven to 350°. Prepare cake mix as directed. Pour 2 cups batter into greased 9 x 13-inch pan. Bake 15 minutes.
Cut biscuits into 1/4's. Mix light brown sugar, vanilla, cinnamon, margarine and chopped nuts. Oil a Bundt or angel food pan. Put layer of biscuit (use half of biscuits).
Sift flour, sugar, baking powder, salt and add oil into large bowl. Pour in Starter Mix to make a firm dough. Grease 12-inch cast-iron skillet with Crisco or equivalent. Pinch off balls of dough English walnut size and place in skillet in warm place. Let rise to at least twice size. Bake at 400° for 25 to 30 minutes.
Melt margarine and chocolate in saucepan. Add flour, sugar, vanilla and salt. Mix well. Add well beaten eggs and pecans. Pour into 2 uncooked 9-inch pie crusts and bake at 325° for 30 to 40 minutes.
Grate potatoes and onion together. Rinse mixture. Add a pinch of baking powder. Add enough flour to make a paste (like pancakes). Fry in olive oil, turning once. Drain. Serve hot with sour cream or applesauce.
Mix all ingredients together in large pan. Heat and let simmer 20 minutes. Pour in punch bowl and top with floating orange slices decorated with cloves. Serves 20 to 25.
Mix pumpkin, egg, oil and sugar together. Sift dry ingredients together. Add to pumpkin mixture. Add vanilla and soda/milk. Lastly, add chips and nuts. Drop by teaspoonful on lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Cream together shortening, white sugar and brown sugar. Add egg. Sift together flour, soda and cinnamon. Add to first mixture. Then add oats, walnuts or pecans and vanilla. Chill for 1 hour; then put walnut-size pieces on a greased cookie sheet. Butter the bottom of a small glass. Dip it in granulated sugar and flatten each little piece. You don't need to rebutter glass bottom; just resugar each time. Bake at 350° for 10 minutes.
Blend powdered sugar and cocoa in mixing bowl. Then add milk and batter. (Don't mix.) Cook in Radarange 2 minutes. Remove and stir just to mix ingredients. Add vanilla and nuts. Stir until blended. Pour into greased container and freeze for 20 minutes or refrigerate for 1 hour.
Either ripe or green tomatoes may be used; green tomatoes just beginning to turn are very good in flavor and they are firm for slicing.
Beat egg yolks and add the sugar. When blended, add the alcohol and set aside. Beat the whipping cream until thick and mix with the half and half. Fold this into the alcohol mixture and add the vanilla. Beat the egg whites until they peak and fold both ingredients together. Chill for 24 hours in covered container. Stir before serving. Makes 175 ounces or about 35 servings.
Combine potatoes, celery, onions, water and salt in a large Dutch oven. Simmer covered about 20 minutes or until potatoes are tender. Mash mixture a few times with potato masher; but leave some vegetable pieces whole. Stir in remaining ingredients. Return to heat and cook, stirring constantly until soup is thoroughly reheated.
Preheat oven to 350°. Prepare brownie mix as package directs. Spread into lightly greased 13 x 9-inch baking pan. Bake 20 minutes.
Slice cantaloupe flesh away from rind and cut into chunks. Peel and section the orange, leaving some of the pithy white area. Blend ingredients. Serve with a spritz of lime juice.
Combine all ingredients. Pour into a 9 x 13 inch baking pan. Top with crushed potato chips. Bake at 375° for 30 to 45 minutes until bubbly and top is browned.
Brown first 4 ingredients and drain. Add tomatoes, sauce and spices. Cook for at least one hour. For thicker sauce, add tomato paste.
Wrap ham in foil. Place in foil lined pan. Cake in a 325° oven. Cook 20 minutes for each pound of ham.
In a large bowl, combine lettuce, olives, onions, cheese and anchovies. Toss lightly. Cover and refrigerate. Right before serving, pour dressing over salad and toss lightly to coat evenly. Sprinkle with dressing mix and garnish with tomatoes. DO NOT put the dressing on the salad until right before you are going to eat it. If you do, you will have mush!!!
Preheat oven to 350°. Sift dry ingredients; stir in remaining ingredients. Bake 25 to 30 minutes in paper-lined muffin tins. Yields 12 servings, 107 calories and 2.6 g fat each.
Cook cocoa, egg yolk and 1 cup milk, stirring until smooth and thickened. Cream oleo and sugar; add eggs and beat well. Blend in cocoa mixture. Add sifted dry ingredients alternately with 1/2 cup milk. Beat until smooth. Add vanilla. Pour into two 9-inch layer pans, lined on bottom with waxed paper. Bake in 350° oven about 25 minutes. Cool and frost as desired. Can be frozen.
Brown chicken pieces in large pot. Add diced ingredients. Add seasonings. Pour in water and cover pot. Bring to boil and reduce heat to simmer. Let simmer for 3 hours, stirring occasionally. Remove chicken pieces; add bouillon and rice. Follow rice cooking directions. When done, return chicken to pot to warm or debone and add to pot in bite-size pieces. Serves 6 easily.
Cream together first three ingredients; then add boiling water, a little at a time (never more than half a cup). Add a pinch of salt. Whip at high speed until all sugar is dissolved and texture is light and fluffy. Then add vanilla.
Mix crumbs, milk, slightly beaten egg and seasonings. When milk has been absorbed by crumbs, add meat and stir only to blend. Pack into loaf pan and bake in a 325° oven for 1 1/2 hours. This will make 6 servings.
Blend ingredients and chill. Make into balls about 1 inch in diameter and place on cookie sheet close together as they do not spread. Bake 45 minutes at 250°. While warm, roll in powdered sugar. Yields about 48 balls.
Blend oil and sugar together. Add vanilla, eggs and zucchini. Blend well. Add dry ingredients. Stir in nuts. Grease two bread pans. Pour mixture in pans. Bake for one hour at 350°.
Bring water to a boil in a large saucepan. Add pecans; return to boil for 1 minute. Drain in a colander; rinse under very hot tap water. Shake to remove excess water. Place pecans in a large bowl. Add sugar; stir well until sugar is dissolved. Fry pecans in deep fat at 425° for 5 minutes; remove. Drain. Place pecans on brown paper; sprinkle with salt while hot. Store in an airtight container.
In medium saucepan, combine vinegar, honey, bay leaf, mustard seed, allspice and anise seed; bring to a boil. Boil 3 minutes and add onions; stir gently 2 or 3 minutes or just until onions begin to turn limp. Remove from heat; stir in pepper and parsley. Cool; transfer to a clean pint jar. Cover; store in the refrigerator up to 1 week.
Beat egg whites until foamy; add cream of tartar. Beat until stiff, but not dry. Add sweetener, almond and vanilla extracts; beat until blended. Fold in Rice Krispies and coconut. Drop from teaspoon 1 inch apart onto lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes or until lightly browned.
Combine preserves, barbecue sauce and rest of ingredients. Mix. Simmer 15 minutes or until heated thoroughly.
In a small saucepan combine soup, liquid from can of salmon and milk or cream. Stir in salmon, potatoes, onions and seasoning. Heat until sauce begins to simmer; stir occasionally. Empty into 2-quart casserole. Top with biscuits. Bake in a preheated 400° oven for 15 to 20 minutes or until biscuits brown. Garnish with watercress. Serves 4.
Mix the soda and vinegar; set aside. Cream the shortening, sugar and eggs. Make a paste with food coloring and cocoa in a large bowl. Add eggs and sugar mixture to the paste. Add sour cream and pecans. Add buttermilk, salt, sifted flour and vanilla. Fold in vinegar and soda. Bake in two 9-inch pans at 350° for 30 minutes.
Preheat oven to 450°. In bowl, mix graham cracker crumbs, butter and 2 tablespoons of sugar; blend well. Press onto bottom of spring-form pan. Chill in freezer while preparing filling. In mixer bowl, beat cream cheese and remaining sugar until smooth and light. Beat in eggs, vanilla and cornstarch, just until blended. Stir in sour cream. Pour into crust. Bake for 10 minutes. Reduce temperature to 200°, bake 45 minutes. Turn off oven. Cool for 3 hours or overnight. Top with favorite topping.
Place the currants in a dish; cover with hot water and set aside. Mix the yeast with the cup of warm water in a bowl and set aside for 5 minutes until frothy. Sift the flour, sugar, baking soda, baking powder and salt together in a bowl. Cut in the shortening with a pastry blender until the mixture has the texture of coarse cornmeal. This can also be done in a food processor. Drain the currants and mix into dough. Then, lightly stir in yeast mixture and buttermilk until ingredients are moist. Transfer dough to a floured surface and knead gently and briefly.
Preheat oven to 350°. Cream together margarine and shortening. Add eggs; mix well. Add brown sugar, white sugar and vanilla. Combine thoroughly. Mix together flour, cream of tarter and baking soda. Slowly add flour mixture to other mixtures, mixing well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake about 8 minutes in a 350° oven. Makes about 5 dozen.
Roll in icing (powdered sugar) when partially cool after baking at 350° for 12 to 15 minutes.
Cream butter and sugar. Add beaten eggs and mashed bananas. Cream until light and fluffy. Blend in biscuit mix; add nuts. Bake in greased loaf pan at 350° for 1 hour.
Boil chicken until tender. Remove from broth. Cool. Cut into bite size pieces. In large bowl, mix chicken, soup and mixed frozen vegetables. (Do not add water to soup.)
Layer cake, then fruit with syrup, a few almonds and pudding mixture. Repeat layers, ending with pudding mixture. Garnish with whipped topping and pieces of fruit and almonds. Chill several hours. Use a large bowl or punch bowl.
Heat oven to 350°. With mixer, beat margarine until creamy; add dry ingredients, pudding mix first. Add eggs and vanilla; mix well. Sift flour and baking powder together. In two additions of each, add milk, alternating with milk and dry ingredients. Begin with milk. Mix well with each addition. By hand, add oats and chocolate pieces. Spread in greased 9-inch square baking pan. Bake in preheated oven at 350° for 20 to 25 minutes. Cool completely on wire rack. Spread with chocolate frosting. Cut into 16 squares.
Heat oven to 275° to 300°. Liberally sprinkle both sides of brisket with garlic pepper seasoning. Place brisket in oblong turkey roaster which has been lined in foil. Place sliced onion rings on top of brisket and wrap tightly in foil to seal. Bake at 275° to 300° for 5 to 6 hours or until knife tender. Reserve broth for dipping or to make a thin gravy to serve on the side.
Mix dry ingredients in bowl. Cut in Crisco. Mix water, egg and vinegar. Add to flour mixture to form a ball. Chill or freeze until ready to use.
Cream butter and sugar. Add eggs one at a time. Beat well. Then add flour, raisins, figs and/or dates, spice and sugar. Mix together, then blend in honey and milk. If desired, 1/2 cup Genesis 43:11 (nuts) may be added. Make sure all ingredients are blended thoroughly. Place in 8-inch greased cake pan and bake in a moderate oven (350°) for 1 1/2 to 2 hours.
Mix all ingredients and make into cakes. Brown in frying pan with as little shortening as possible. Brown on one side, then turn to brown other side.
Mix first 4 ingredients. Spread in 13 x 9-inch pan (ungreased). Melt chocolate chips and spread on top. Chill until firm. Cut in small squares and set on edge to dry.
Wash and hull 8 cups strawberries. In a blender or food processor fitted with a metal blade, puree strawberries and sugar. Place strawberry mixture in a large bowl and stir in Marsala wine and lemon juice. Stir gelatine into hot water until dissolved. Stir into strawberry mixture. Whip 1 1/2 cups cream to medium thick. Fold into strawberry mixture. Pour mousse into a large glass bowl or spoon into individual dishes. Refrigerate overnight. Serve chilled. Serves 10 to 12.
Mix together 2 cups flour, butter or oleo and 1/2 cup powdered sugar. Press into 9 x 13 x 2-inch pan and bake 20 minutes at 350°.
Heat oven to 425°. Grease a large baking sheet. In a large bowl, combine flours, sugar, baking powder and salt. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in raisins. Add 1 1/3 cups milk to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough. Turn dough out onto lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With lightly floured rolling pin, roll dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough. Place scones, 1-inch apart, on a greased baking sheet. Pierce tops with tines of fork. Brush tops with remaining milk and sprinkle with bran. Bake scones 15 to 18 minutes or until golden brown. Serve warm. Makes 8 scones.