HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, shortening, lemon juice, lemon peel, vanilla and lemon extract. Mix at medium speed of mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Sprinkle with coconut, if desired. Drop rounded tablespoonfuls 2 inches apart on ungreased cookie sheet and bake at 375° for 8 to 10 minutes or until cookies are set and edges are golden brown. Watch closely so coconut doesn't burn. Cool for 2 minutes on baking sheet. Then remove to foil to cool completely.
Mix all ingredients in a large covered casserole dish (ovenproof). Sprinkle with garlic powder. Bake at 375° for 1 hour. Stir after 30 minutes. Do not add water.
Mix sugar, cinnamon and walnuts. Place fruit in bottom of greased dish. Cover with sugar mixture. Mix batter of remaining ingredients until smooth. Spoon over fruit. Bake at 325° for 55 minutes.
Scald milk. Add sugar, butter and salt. Cool to lukewarm. Add yeast mix and 3 cups flour. Let rise 1 hour. Add cardamom and beaten eggs. Mix candied fruit and raisins with 1/4 cup flour. Add to dough. Add just enough flour to handle. Knead dough well on floured surface. Let rise until light.
Set oven at 375°. Cook yellow sweet potatoes until done. Run through Foley food mill. Add 1/2 cup shortening to 2 cups warm sweet potatoes. Mix well. Add sugar, sifted flour, salt and baking powder. Roll out on floured board. Bake 25 to 30 minutes. May be frozen. Makes about 2 dozen biscuits.
Mix sugar, flour, cocoa and salt together. Pour into boiling water and cook until thick. Add vanilla and butter. Stir until blended. Pour into baked pie shell. Whipped topping may be added on top.
Combine sugars, egg and butter and beat well. Add soda, milk, bananas and flour, then blend. Bake at 350° until brown about 15 to 20 minutes. Cool and frost.
Spread the taco meat on bottom of 10 x 13 1/2 x 1/2-inch baking pan or Pyrex dish. Cover with chopped onions. Layer the tortillas; cover sparingly with the mixed soup and enchilada sauce. Cover this with sliced tamales and cover with rest of sauce. Sprinkle all over with green chilies. Cover tightly with foil and put in 350° oven for 30 minutes. Remove foil. Cover with cheese. Return to oven for 15 minutes.
Drain juice off of pineapple and put to the side for later use. Mix jello according to directions on box. Add drained pineapple and cottage cheese. Refrigerate until firm.
Mix flour, margarine and nuts like pie crust. Press into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cream together cream cheese, powdered sugar and Cool Whip; spread over crust. Mix together pudding and milk and pour over Cool Whip layer. Spread other 1/2 carton of Cool Whip over pudding layer. May top with nuts.
Soften gelatin in milk. Heat soup and cream cheese until melted. Stir in softened gelatin. Add remaining ingredients. Pour into lightly greased 4-cup mold. Chill several hours. Serve with crackers. May also mold in individual molds and served as salad. (May substitute chicken for shrimp and use cream of chicken soup. Dilute curry powder.) Yields 4 cups.
Preheat oven to 350°. Put uncooked bacon, onion and garlic in a large casserole. Place roast on top. Season with salt and pepper. Cover and cook 2 1/2 to 3 hours, or until tender, turning beef halfway through cooking time. Slice roast across grain, top with onion mixture and serve. Reheats well.
Peel potatoes and slice 1/2-inch thick. Place in baking dish. Add sliced onions, salt, pepper, cheese and milk. Cover and bake at 325° for 45 minutes.
In a saucepan, bring water to a boil. Add raisins, butter and soda. Remove from the heat. In a mixing bowl, beat eggs. Add sugar, flour, vanilla and salt. Stir into raisin mixture. Grease 3 (16 ounce) vegetable or fruit cans. Divide batter between cans and place on a cookie sheet. Bake at 350° for 35 minutes or until breads test done. Let stand 5 minutes before removing from cans. Cool on a wire rack.
Combine brown sugar, butter, nuts and 1 teaspoon cinnamon in 13 x 9-inch baking dish. Add apples and raisins; toss to coat well. Spread mixture evenly over bottom of baking dish. Arrange slices of bread on top. Mix eggs, milk, vanilla, salt and 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours. Bake, covered, in a preheated 375° oven for 40 minutes. Uncover and bake 5 minutes longer. Remove from oven; let stand 5 minutes. Serve warm.
Sprinkle brisket with salts and seed. Place in marinade pan or cooking bag if no pan. Pour smoke over meat to coat all surfaces. Flip pan from time to time. Refrigerate overnight.
Halve tomatoes and trim ends so they lie flat in pan. Put in buttered pan. Mix dry ingredients and melted margarine. Pat on tomatoes firmly. (Especially delicious when Maryland tomatoes are used.) Bake at 300° for 1 to 1 1/2 hours. Serves 6.
Mix together in order that they are listed. Put in casserole and serve. It can also be used as a topping for a plain cake.
Whip sugar, eggs, butter and vanilla. Fold in dry ingredients, then add nuts and chocolate chips. Bake 30 to 35 minutes at 350°.
Cream together margarine and sugar. Add eggs, one at a time; cream together well. Add all the other ingredients alternately with the milk. Pour into greased 9 x 13-inch pan. Sprinkle topping over batter. Place in refrigerator overnight before baking.
With cake upside down, slice entire top about 1 inch down from two 10-inch high cakes. Shell out cake, leaving 1 inch walls and sides. Save tops.
Pour hot water over dates and cool. Cream shortening, sugar and eggs. Add vanilla and dates. Sift flour, salt and cocoa and add. Mix well, pour into 9 x 13-inch greased pan. Sprinkle nuts, chocolate chips, 1/4 cup sugar over batter. Bake 40 minutes at 350°.
Brown hamburger and add taco seasoning mix. Simmer for 10 minutes. Layer ingredients as follows: corn chips, hamburger mixture, 1/2 cup tomato sauce and cheese. Layer twice. Bake at 350° for 1/2 hour or 45 minutes, until done.
Brown peppers, garlic, onions, and meat in bacon drippings. Add other ingredients except spaghetti and cook approximately 1-1/2 hours. Pour over spaghetti.
Put lard, sugar, salt and baking powder in hot milk. When cool, stir in yeast mixture. Add flour to make soft dough. Cover and let rise once. Refrigerate until ready to use. Let rise again. Roll out on floured surface and bake at 400°.
Break up breads. Mix everything together, except margarine. Pour into crock-pot and dot top with margarine. Cover and cook on low for 4 hours or on high for 2 hours. Makes 16 servings. Cook chicken and use the broth from it instead of canned broth.
Place apples in a buttered casserole dish. Cream margarine, sugar and flour. Add cheese. Mix. Spoon over apples. Bake, uncovered, at 350° for 30 minutes. Yields 8 to 10 servings.
In a large bowl, blend flour, brown sugar, peanut butter and margarine at low speed until crumbly. Remove 1 cup. To remaining crumb mixture, in a mixer bowl, add baking powder, soda, milk, vanilla and eggs. Blend at low speed until moistened. Pour into greased 9 x 13-inch pan. Sprinkle with reserved crumbs and chocolate chips. Bake at 350° for 30 to 40 minutes. After cooling 15 minutes, may be drizzled with thin powdered sugar icing.
Beat egg and milk and add to flour, powder, salt, butter and sugar. Makes great pancakes.
Eggplant preparation: Cook eggplant in microwave on high for 20 minutes uncovered, poke several holes in it with a fork before cooking. When eggplant is cooked it will deflate. Or you may place the eggplant in the oven whole on a baking dish, bake until soft, about 1 1/2 hours, or until it splits open. Tear open with a fork and allow steam to escape. Cut away stem. Place the eggplant in a food processor adding oil, parsley, lemon juice, and garlic. When mixture is well chopped add basil and pine nuts and stir. Salt and pepper to taste. Serve with you favorite veggies or on bread and crackers.
Cook pasta; drain and set aside. Saute ham in melted butter for 1 minute, then add peas. Stir until all is covered with butter. Add cream and bring to a boil. Add pasta and mix well. Season. Makes 3 or 4 servings. Top with grated cheese, if desired.
Mix first 4 ingredients together. Cover and refrigerate for 1 hour. Shape dough into small balls and roll in coconut or nuts. Line plate with wax paper and place balls on wax paper and refrigerate.
Prepare cake per directions on package in a 13 x 9-inch pan. Cool. Prepare pudding in a mixer with cold milk. After beating well with mixer on low/medium speed, put in small pieces of cream cheese until well blended (little chunks of cream cheese will remain in the pudding).
Mix cocoa, sugar, butter and milk and heat over medium high heat for 5 minutes. Add vanilla before taking off stove. After taking off, add peanut butter and oatmeal. Drop with spoon on wax paper.
Mix flour and sugar. Gradually stir in juice from peaches. Add peaches and almond extract. Pour into 9 x 12-inch cake pan onto raw pie crust and bake for 1 hour and 15 minutes.
Heat oven to 350°. Cook noodles according to package directions. Brown ground beef and garlic in butter. Add tomato sauce, salt and pepper and sugar. Blend the cheeses and add sour cream, onions and green pepper to the cheese mixture. In a greased 9 x 13-inch casserole, put half of cooked noodles, then a layer of cheese mixture and then rest of the noodles. Cover with beef mixture and top with Cheddar cheese. Bake for 30 minutes.
Place cooked and diced chicken in 8 x 13-inch casserole and sprinkle with 1/2 package of Doritos, crushed. Mix Velveeta cheese, Ro-Tel tomatoes, cream of chicken soup, cream of mushroom soup, diced onion, garlic salt and red pepper to taste. Pour over chicken. Cover with 1/2 package of Doritos. Cover with foil. Bake 45 minutes at 350°.
Add 1 teaspoon of coconut flavoring and 2/3 of one 6 ounce package of coconut to cake mix. Bake cake as directed on box. (Use 9 x 13-inch pans.) Remove cake from oven; punch holes through top.
Mix ingredients; let dough stand overnight before baking. Bake at 350° for 30 minutes. Can keep dough in refrigerator for up to 6 weeks.
Spread out triangles as directed on can. Place 1/2 of a hot dog or whole hot dog (depending on preference) on triangle and roll as directed on can. Bake following same directions.
Combine all ingredients. Shape into meatballs. (Don't worry about the consistency as they will hold shape well.) Add meatballs to Cocktail Meatball Sauce and cook for 1 hour over low heat.
Mix together and coat with 1 pound white chocolate (melted). Spoon on wax paper.
Mix oil and eggs. Stir in remaining ingredients. Pour batter into 10-inch tube pan or Bundt pan. Bake at 350° (low) for 40 minutes or until done.
Mix sugar, cocoa, milk and butter together. Cook over medium heat; add vanilla and oats. Drop onto waxed paper to cool. May add a handful of marshmallows to keep cookies from getting too hard.
Mix in a 1 1/2-quart saucepan. Cook and stir to a full all-over boil. Lower heat and keep stirring while mixture boils slowly 3 minutes. Take off heat. Stir in all at once peanuts. Beat until candy starts to thicken. Drop from teaspoons onto waxed paper to form 24 clusters.
Brown hamburger. Drain and put on bottom of 9 x 13-inch pan. Put cream of mushroom soup on meat. Top with chopped onion. Put a layer of cheese over onion. Top with cream of celery soup. Put thin layer of cheese on soup and top with Tater Tots. Bake at 350° for 35 to 40 minutes.
Toss first 8 ingredients together. Put in baking dish. Mix Pepperidge Farm stuffing with melted butter. Put on top for 45 minutes at 350°.
Cream margarine in mixing bowl until light. Sift in confectioners sugar gradually, beating constantly, until light and fluffy. Add condensed milk and vanilla; mix well. Stir in pecans. Shape into walnut-sized balls. Melt chocolate with paraffin in double boiler over hot water. Mix well. Dip candy balls on toothpick into chocolate. Place in paper bonbon cups. Let stand until firm.
Mix everything but hash browns and sour cream in a pan on top of the stove until cheese melts. Remove and add 2 cups sour cream. Sprinkle potatoes in 9 x 13-inch Pyrex. Pour mixture over top. Sprinkle with buttered crushed cornflakes or bread crumbs. Green pepper or green onions can be added for color. Bake, uncovered, for 1 hour in a preheated 350° oven. Can assemble day before baking. Serves 10 to 12.
Mix sugar and cornstarch well. Mix the 2 cups evaporated milk with 2 cups of water and 1 teaspoon vanilla. Then add the well-beaten egg yolks. Stir well and add to the sugar and cornstarch mixture and heat over medium heat, stirring constantly until thick. Add the coconut and pour into 2 lightly browned pie shells.
Mix cocoa, cornstarch, sugar and water and microwave on High for 1 1/2 minutes, stirring every 30 seconds. Add oleo, vanilla and salt. Microwave until thick, stirring occasionally.
Put in greased baking dish. Bake at 350°, covered, for 45 minutes. Uncover and bake 20 to 30 minutes. Do not let beans get too dry. Serve with sour cream and chopped green onions.
Mix all ingredients together. Roll out thinly. Cut into strips, then cut again. Bake 8 to 12 minutes at 250°.
Mix all together. Bake in 9 x 13 baking pan for 45 minutes at 350 degrees.
Pour water into 11 x 7-inch baking dish. Sprinkle pork chops with seasoned salt, pepper and garlic salt. Arrange in baking dish. Top with cheese, onion and soup. Bake at 400° for 1 hour or until done. Use liquid in baking dish as sauce.
Mix sugar and cornstarch. Add chocolate and salt. Add water. Cook until thick and then remove from heat. Add butter and vanilla. Makes enough for one 9 inch square cake or one loaf cake.
Beat whipping cream until thick. Add other ingredients and mix together well. Pour into ice cream freezer container. Finish with whole milk.
Combine milk, lemonade and limeade until well blended. Slowly add Cool Whip. Pour into pie shells. Refrigerate until sets. Will keep 2 weeks.
Heat oil in 6-quart pot. Add onions; cook until soft, about 5 minutes. Stir often. Add carrots, fennel, stock, tarragon and thyme. Bring to a boil. Simmer, covered, until veggies are tender, about 20 minutes. Add red pepper, zucchini and mushrooms. Cook, covered, for 10 minutes more. Season to taste with salt and pepper. Serve hot garnished with Parmesan cheese.
Combine all ingredients in large bowl. With mixer at low speed, beat ingredients until well mixed. Shape dough into ball. Wrap and refrigerate for 2 to 3 hours, until easy to handle.
Mix the ingredients. Store in airtight container. Use 3 to 4 heaping teaspoonfuls in a cup of hot water.
Butter the crust; spread on coconut. Mix sugar, flour, eggs, melted butter, vanilla and milk. Pour over coconut. Bake at 375° until done. Makes 2 pies.
Mix well. Form in 1-inch balls. Bake at 400° for 10 to 20 minutes. May be frozen and used when needed.
Combine sugar and butter in a medium saucepan and heat, stirring until blended. Stir in cocoa and milk. Bring to a boil and cook 5 minutes, stirring. Remove pan from heat and stir in vanilla. Let mixture cool 5 minutes. Blend in oats, salt, chopped nuts and flaked coconut. Drop by teaspoonful onto waxed paper and sprinkle with powdered sugar.
Roll chicken breasts in flour, salt, pepper and garlic salt mixture. Insert thin ham slice and Swiss cheese slice into each chicken breast; roll up. Close flap with toothpicks. Place in 13 x 9-inch pan. Pour can of chicken soup over chicken breasts. Cover with foil. Bake at 325° for 1 1/2 hours.
Beat all ingredients well and cook in long pan for 30 minutes at 350°. Make icing and pour on cake while it's hot.
Melt chips, oleo and peanut butter. Pour over cereal. Stir to coat completely. Place powdered sugar in large sack. Dump in cereal mixture. Shake until coated.
Place bread slices in food processor with metal blade or a blender. Process or blend to form 1 cup crumbs. Set aside. Peel rutabaga and cut into 1-inch pieces. Put into saucepan with enough water to cover; simmer over low heat until very soft, about 20 minutes. Drain well and puree in food processor or blender. (Should make 2 cups of puree.) Grease a 1-quart casserole. Put rutabaga in large bowl and add remaining ingredients in order listed, adding bread crumbs after the salt and pepper, mixing well. Pour into prepared casserole and bake in middle of oven at 375° for approximately 40 minutes, until mixture is slightly puffed and lightly browned on top. Makes 6 servings (145 calories per serving). Can be successfully reheated.
In a mixing bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, salt and baking soda; add to the creamed mixture and mix well. Fold in 1 1/2 cups extras. Shape into a 15 inch x 2 inch roll; wrap tightly in plastic wrap. Chill 2 hours or up to a week. Unwrap and cut into 1/2-inch slices. Place 3 inches apart on ungreased baking sheets. Bake at 350° for 10 minutes. Cool 5 minutes before removing to wire racks to cool completely. Yields 2 1/2 dozen.
Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Add yogurt and beat with mixer until mixture is light and fluffy. Pour into serving dishes. Chill about 2 hours.
Cook onion and green pepper in oil over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Cool. Cover and refrigerate. Makes 3 cups.
You will need a 16-quart pot, thermometer and an outdoor propane cooker.
Mix margarine, sugar and eggs. Sift dry ingredients and add to margarine mixture. Add bananas and nuts. Bake 40 minutes in loaf pan at 350°.
Brown ground meats in fat in a skillet on a heat minder at 350°. Sprinkle the dry onion mix and ginger over the meat. Arrange the noodles in a layer over the meat. Add mushrooms with the liquid. Pour hot water over the noodles, making sure all the noodles are moistened. Cover tightly. Turn heat minder to 225° and cook 20 minutes or until noodles are done. Blend flour into sour cream and stir into stroganoff. Cook about 3 minutes longer until thickened. Makes 4 to 6 servings. If desired, 2 tablespoons sherry may be added just before serving.
Combine all ingredients, mix well. Spoon into a well-greased l0-inch tube pan; let stand 10 minutes. Bake at 350° for 1 hour or until done. Cool 5 minutes before removing from pan. Serves 12-15.
Mix all the ingredients (except 1/2 cup grated cheese) and put in casserole dish. Sprinkle remaining grated cheese on top. Bake at 350° for 45 minutes. Serves 8.
Sift 1 cup flour and baking soda into bowl. Mix 1 cup brown sugar and 1/2 cup butter until crumbly. Stir in flour, coconut and oatmeal. Press firmly into a 9 x 12-inch pan. Mix 2 eggs, 6 ounces chocolate chips, 1/2 cup brown sugar, 1/2 cup walnuts, 1/4 cup melted butter and 1 teaspoon flour. Pour over bottom layer. Bake 35 minutes at 350°. Cool. Cut into squares. Delicious!
Layer in a punch bowl the cake, vanilla pudding, Cool Whip and fresh fruit. Repeat these layers. This will completely fill a punch bowl. Be sure you have the Cool Whip on top.
Heat 2 c. of tomato juice to dissolve jello. Add the remaining ingredients. Set. Note: Shrimp or crabmeat added are delicious.
Combine milk and lemonade. Fold in Cool Whip. Pour into graham cracker crust. Chill. Makes two 8-inch pies.
Mix first 4 ingredients. Cook until thick. Add peanut butter and butter. Pour into baked pie shells.
Boil giblets in salted water until very tender. Reserve liquid for cooking rice, adding more water, if needed.
Combine first 5 ingredients in a large bowl. Add and beat remaining ingredients. Sugar sprinkles can be added after dough is rolled and cut with cookie cutters. Bake at 350° for 8 minutes.
Peel and mash avocados. Stir in garlic salt, garlic powder, lemon juice and mayonnaise. Spread in a 12 x 8 x 2-inch dish. Spread sour cream on top. Drain picante sauce well. Spoon over sour cream. Top with olives and tomatoes, then cheese. Makes 6 cups. Serve with corn chips.
Cook chicken and cube. Add bouillon, soup, butter, salt and pepper. Blend flour and Crisco with a fork. Add egg; mix well. Add milk. Drop by teaspoonful into boiling stock when all the dough is in stockpot. Cover; turn stock off and let set 10 minutes. Thicken stock with cornstarch and small amount of water. Pour into stock before adding dumplings.
Fry mince and remove excess fat. Remove from heat. Add tomato puree, garlic to taste, salt and pepper. Place in casserole dish and keep warm. Thinly slice potatoes and fry until brown. Place on top of meat and season. Prepare cheese sauce (thicken a little if rather thin) and pour on top of potatoes. Sprinkle grated cheese on top and arrange sliced tomato. Bake in moderate oven just about centre, until golden brown, about 30 minutes. Serve with salad or green vegetables. Serves 4.
Keep apricot and pineapple juices separate. Chill fruit. Dissolve jello in hot water. Add apricot juice. Fold in apricots, pineapple and marshmallows. Chill. Combine sugar and flour. Add egg and butter. Add pineapple juice; cook over low heat, stirring constantly until thick. Cool. Fold in whipped cream; spread over jello mixture. Sprinkle with Cheddar cheese. Chill.
Brown ground beef. Mix all other ingredients in a bowl and add to the beef. Bake at 350° for 1 1/2 hours. Top with chow mein noodles and slivered almonds. Return to oven for 30 minutes more to crisp.
Mix eggs and cream. Scramble in butter. Add remaining ingredients and mix well. Bake at 350 degrees approximately one hour or until solid (like scrambled eggs). This can be refrigerated, uncooked, overnight and baked in the morning.
Preheat oven to 450°. Stir together first 3 ingredients. Turn dough out onto a surface sprinkled with additional biscuit mix. Shape into a ball. Knead 3 or 4 times. Divide into 6 portions. Invert 6 (6 ounce) ovenproof custard cups several inches apart on a rimmed baking sheet. Coat bottoms of cups with nonstick cooking spray. Roll or pat each dough portion into a 6-inch circle. Place each on a custard cup. Press into a bowl shape. Bake at 450° for 10 to 12 minutes. Cool slightly. Remove biscuit bows to a wire rack. Cook ground chuck, onion and bell pepper in a Dutch oven over medium heat until meat crumbles and is no longer pink. Drain. Stir in tomatoes, beans and chili powder. Bring ground chuck mixture to a boil. Cover. Reduce heat and simmer 35 minutes. Spoon into biscuit bowls and serve with desired toppings. Makes 6 servings.
Mix syrup, sugar and water. Boil hard for 5 minutes, then add peanuts. Let come to a boil; fold over and over for about 5 minutes or until peanuts are golden brown. Remove from heat and add salt and soda. Beat hard and quickly spread on buttered surface and pull out thin while hot.
Sift together dry ingredients in a mixing bowl. Add oil, coffee, vanilla and milk, mix for 2 minutes (batter will be thin). Pour into 2 greased and floured 9 x 1 1/2 in. pans bake 325° for 25 to 30 minutes. Cool.
Cook broccoli and drain. Put in casserole and mix with soup and 1/2 can onion rings, crumbled. Put remaining onion rings on top. Bake at 350° for 30 minutes.
Mix together and pour into casserole dish. Melt butter and pour over top. Bake at 350° for 1 hour. Remove from oven and spread on cheeses. Bake for 30 minutes more or until cheese is brown.
Place cranberries in a 9 x 13-inch casserole dish. Top with apples and pineapple. In a separate bowl, combine sugar, oatmeal, flour, brown sugar and pecans. Mix well. Spread evenly over fruits. Pour melted margarine over all and bake at 300° for about 30 minutes or until brown. Makes 10 to 12 servings.
Put bananas in blender until smooth. Mix all together and freeze. Take out to thaw 2 hours. Add six (28 ounce) bottles of 7-Up. Serves 50.
Cream butter, Crisco and sugar. Add eggs, then the rest of the ingredients. Beat until creamy. Bake in greased and floured tube pan for 55 to 60 minutes at 325°.
Cut carrots crosswise in 1-inch chunks. Cook covered in boiling salt water. Combine sugar, salt, cornstarch and ginger. Add orange juice. Cook until thick and bubbly, stirring constantly. Stir in butter. Drain carrots and pour mixture over hot carrots.