HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together. Cut in shortening and egg. Dissolve yeast in water and add to flour mixture. Knead until smooth. Roll and cut. Make cloverleaf rolls. Can be kept in refrigerator up to 1 week. Raise for 1 hour, then bake at 400° until golden brown. Makes 2 thick crusts.
In saucepan, combine milk and molasses; stir in corn meal. Cook and stir until thick, about 10 minutes. Remove from heat. Combine egg, sugar, butter, ginger, cinnamon and salt. Gradually stir in hot corn meal mixture. Bake in a 1-quart casserole uncovered at 300° about 1 1/2 hours. Serve warm in individual dish with small scoop vanilla ice cream. Serves 6.
Blend butter and cocoa. Beat eggs. Gradually add sugar and eggs to butter mixture. Fold in the flour, vanilla, salt and nuts. Pour into 8-inch pan and bake at 350° for 25 to 30 minutes.
In mixing bowl, cream the cheese until real soft. Add food coloring and flavoring; mix. Gradually add confectioners sugar; mix until this resembles pie dough. Pinch off an amount the size of marble; roll in granulated or confectioners sugar. May be left as they are or can be pressed into a mold and turned out onto wax paper. You may add any type of flavoring and same type of food coloring to have any flavor you want.
Whip in blender or mix well by hand. Serve with crispy fresh vegetables of your choice.
Cream oleo until light and fluffy. Continue creaming while adding finely grated cheese. Sift together flour, salt and chili powder. Turn mixer to low speed and gradually add dry ingredients to creamed mixture. Put through cookie press, using star tip, on ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes. Cut into desired length and remove from pan immediately. When cool, store in airtight container.
Grease 9 x 13-inch pan and add fruit. Mix 3/4 cup sugar, butter, milk, salt, flour and baking powder like a cake batter. Spread over top of fruit. Mix 1 cup sugar, salt, cornstarch and cinnamon together; sprinkle on batter. Pour 1 cup boiling water over sugar mixture. Bake 1 hour at 375°. Place baking sheet under pan as this may boil over in oven.
Cook and drain vegetables. Mix with all remaining ingredients, except crackers and butter. Top with cracker crumbs and drizzle butter over the casserole. Bake 30 minutes at 350°, uncovered. Serves 12.
Measure all ingredients into large bowl. Mix on medium speed for 3 minutes, then mix on high speed for 5 minutes.
Mix Barcardi rum and strawberry mix in blender with crushed ice. Add rum to taste. Garnish with strawberries.
Mix chocolate and milk in saucepan. Heat slowly, stirring to blend. Beat in Marshmallow Creme until blended. Serve cool or warm over ice cream. Makes 2 cups.
Cook broccoli according to directions on package. Cook rice ahead of time. Drain broccoli. Mix with the other 3 ingredients. Bake at 350° for 45 minutes.
Saute onions in oil. Add ground beef and brown. Drain grease. Add chili powder. Mix well.
In large mixing bowl combine all ingredients. Mix to desired firmness. Shape into loaf. Bake at 350° for 1 hour.
Melt margarine in 9-inch round pan. Beat eggs lightly. Add blended flour and baking powder. Add melted margarine, green chilies and cheese. Mix and pour into pan. Bake at 400° for 15 minutes. Turn oven to 350° and bake for 15 to 20 minutes more. Freezes well. Thaw and reheat at 325° for 15 to 20 minutes. Can be cut into cubes and served as an appetizer.
Preheat oven to 350°. Crumble bacon and set aside. In large bowl, combine eggs, bread crumbs, salt and pepper; mix thoroughly. Stir potatoes and onion. Pour into buttered shallow 3 cup baking dish. Top with bacon and cheese. Dust with paprika. Bake 20 to 30 minutes or until lightly brown. Serves two.
Heat oven to 350°. Toss cheese with flour. Combine eggs, milk and seasonings. Add cheese mixture and spinach; mix well. Pour into greased 9-inch pie plate. Cook 40 minutes. Makes 4 to 8 servings.
Blend cheese and margarine until smooth; add chicken, salt, pepper, milk, chives or onion and pimento; mix well. Separate crescent rolls into 4 rectangles; seal perforations with your fingers. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull four corners of dough to center of mixture and seal. Brush top with melted margarine; dip in 3/4 cup crushed, seasoned croutons (can use bread crumbs.) Bake on ungreased cookie sheet 20 to 25 minutes at 350°.
Rub meat well with dry mustard. Heat beef broth, wine vinegar, pepper, salt, poultry seasoning, bay leaf and garlic. Pour over meat. Refrigerate for several days, turning often. Drain, pat dry. Brown in fat in Dutch oven. Pour marinade over. Cook 2 to 2 1/2 hours at 300° (meat thermometer for desired doneness). Thicken gravy with cornstarch. Serve with potato dumplings and red cabbage.
Mix cheese, crumbs and seasonings. Dip chicken pieces in butter then coat with cheese mixture. Place in a greased 15 x 10 x 1 inch baking pan. Bake at 400° for 20 to 25 minutes or until cooked through.
Cream eggs and sugar together until light and fluffy. Add oil and mix well. Sift dry ingredients together. Add into egg mixture by thirds, alternating with the crushed pineapple. Fold in remaining ingredients. Pour into 3 well-greased and floured loaf pans or a tube pan such as an angel food cake pan or bundt pan.
Split dates in half with chunky peanut butter and sprinkle with confectioners sugar.
Mix all ingredients and pour into a 1 1/2-quart loaf pan and bake 45 minutes in a 375° oven. Let stand 5 minutes. Serve immediately. Very good.
Cut cabbage into eighths. Add onion, salt and water. Cook together until tender; drain. Add other ingredients and put in large baking dish. Sprinkle cheese on top. Bake at 350° for about 20 minutes or until brown and bubbly. You may substitute 1 can Cheddar cheese soup and sprinkle some cheese on top.
Cream butter and sugar. Add hot water, eggs, dates, nuts and sifted flour; beat well. Bake in a 275° oven for 45 minutes in a 8 x 8-inch pan.
Combine all ingredients and mix well. Spread on toasted hamburger buns and brown under broiler. This mixture can also be spread on toast points and served as a cocktail hors d'oeuvre.
Blend cheese and flavoring with fork. Add coloring, one drop at a time. Mix in sugar. Shape into balls or press into molds.
Grease and flour tube pan. Place nuts and coconut in bottom. Pour cake mix into pan.
Preheat oven to 375°. Mix vegetable oil, sugar and egg, then add molasses, flour, baking soda, ginger, cinnamon and salt. Mold into small balls, then roll in sugar. Place on ungreased cookie sheet 1-inch apart. Flatten ball out slightly and bake 10 minutes.
Mix thoroughly and chill. Serve with dollop of sour cream and croutons. Yield: 2 to 4 servings.
Brown ground beef and drain off the fat. In a crockpot combine the cooked ground beef, cheese, and canned soup. Cook until the cheese is melted, stirring occasionally. Add the dry onion mix and picante sauce. Mix thoroughly. Add milk to desired consistency, but still relatively thick. Serve with tortilla chips.
Cut cheese into pieces. Do not drain corn. Combine all ingredients in a large casserole. Bake uncovered 1 hour at 325°. Stir twice during baking.
Mix tapioca pudding, orange and lemon jello together. Add 3 cups water and cook until it boils and thickens. Cool, put in oranges and cool whip.
Brown ground beef and onion in a frying pan. Drain. Combine all ingredients in a casserole dish. Cover and bake at 350° for 30 to 40 minutes.
Combine cracker crumbs and 4 tablespoons butter in a 9-inch pie plate. Mix with a fork. Spread crumbs and press firmly to form a crust. Place remaining butter in a skillet. Add onion and cook over medium heat, stirring occasionally, until tender. Transfer to pie shell. Combine eggs, cream, salt and pepper in small saucepan. Stir over medium heat until hot, but not boiling. Pour over onion. Top with cheese and bake at 350° for 30 minutes.
Cream shortening and sugar; add eggs and beat well. Add milk alternately with dry ingredients, which have been sifted 3 times (beginning and ending with the dry ingredients). Add vanilla, nuts and raisins. Fill greased muffin pans 2/3 full and bake in a moderately hot oven (400°) for 20 to 25 minutes.
Layer first 5 vegetables in 2-quart casserole and sprinkle with cornstarch, sugar, margarine, salt and pepper. Pour tomatoes over top, cover and bake 1 1/2 hours.
Mix strawberries, fruit cocktail, oranges and pineapple together. Chill. Add bananas right before serving.
Combine all ingredients. Place in dish and top with some of the cheese. Bake about 1 hour at 350°.
Stir strawberries and sugar thoroughly in large bowl. Let stand 10 minutes, stirring occasionally. Mix fruit pectin and water in small saucepan. Bring to boil over high heat, stirring constantly. Continue boiling and stirring one minute. Stir pectin mixture into fruit mixture. Continue stirring three minutes. (A few sugar crystals may remain.) Fill plastic containers to within 1/2 inch of tops; cover. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator or freeze extra containers. Thaw in refrigerator. Makes about 5 (1 cup) containers.
In bowl, mix together all the soup and water. Heat thoroughly. In large bowl, pour dressing mix and butter. Mix well. Add soup mixture. Boil onion and celery in water until they are tender. Pour in dressing mixture. Add cut up eggs, salt and pepper. Mix thoroughly. If mixture is too thick, add more water.
Mix melted margarine, peanut butter and confectioners sugar; shape into 3/4-inch balls. Chill at least 30 minutes, overnight if possible. Melt chocolate chips in microwave. Drop balls in and remove with fork. Set on rack to cool.
Toss tomatoes, green pepper, onion and cucumber in large bowl. Bring rest of ingredients to a boil. Cook 1 minute and toss with vegetables. Chill (preferably overnight, but at least 4 to 6 hours).
Microwave Velveeta and Pace picante sauce in 1 1/2 quart bowl on High for 5 minutes or until cheese is melted, stirring after 3 minutes. Stir in cilantro. Serve hot with tortilla chips or vegetable dippers.
Heat margarine, brown sugar, syrup and salt in saucepan and boil for 5 minutes. Remove from heat and add baking soda and vanilla. Pour over popped corn and pecans. Bake at 250° for 1 hour, stirring occasionally.
Boil chicken; drain and chop. Mix soup and salsa in bowl. Layer Doritos, chopped chicken, salsa mixture and cheese, in that order, in a casserole dish. Repeat until all is used. Bake at 350° until hot or cheese is melted.
Heat oil in large skillet over medium-high heat. Add green and red pepper, onion and garlic. Cook 3 to 4 minutes or until crisp-tender, stirring occasionally. Remove vegetables with slotted spoon; set aside. Add chicken and oregano to skillet. Cook 4 minutes or until chicken is no longer pink in center, stirring occasionally. Return vegetables to skillet. Add water. Season with salt and pepper, if desired; cover. Continue cooking 2 minutes or until thoroughly heated. Meanwhile, warm tortillas following package directions. Fill tortillas with chicken mixture; serve with guacamole, if desired.
Beat egg whites until they hold straight peaks. Sift powdered sugar (after it's measured). Add to egg whites a little at a time; fold in graham cracker crumbs and 1/2 cup nuts. Melt chocolate chips and cool slightly; add to other ingredients. Mix well. Drop by teaspoonful onto cookie sheet. Bake in 325° oven about 12 minutes.
Put ingredients in a large, shallow bowl or pan. Put boneless chicken breasts in marinade. Poke holes in chicken breasts with a fork. Turn occasionally. Marinate for 6 to 7 hours or overnight. Put on grill and cook until chicken is done, turning often. Great served with rice and salad.
Cook potatoes and whip. Add other ingredients, except paprika. Pour into quart casserole. Sprinkle top with paprika. Refrigerate overnight. Bake 45 minutes at 350°.
Cook first 3 ingredients to 240°. Put in peanuts and cook to 300°. Add in this order: salt, vanilla, butter and baking soda. Stir quickly and pour 1/2 into one cookie sheet and the other 1/2 on the other cookie sheet. Make sure the cookie sheets are buttered real good.
Put all ingredients in a large bowl (except juice from pineapple and cherries) and mix.
Mix vinaigrette dressing blend with vinegar and oil. Dump into large bowl. Add remaining ingredients; stir well. Chill. Serves 6 to 8.
Cream the sugar and shortening. Add beaten eggs, flour, salt, extract and syrup. Stir well and add nuts. Pour into unbaked pie shells and bake at 350° for about 45 minutes or until filling is firm.
Place oil and butter in shallow cooking pan (jelly roll pan is perfect). Put in heated 375° oven to melt. Set aside. In large paper sack, combine flour and seasonings. Roll chicken pieces, 3 at a time, in melted oil-butter mixture; drop in sack and shake to cover. Place on dish or waxed paper. Place chicken in pan, skin side down. Bake for 45 minutes; turn and bake 5 to 10 minutes longer or until top crust begins to bubble. Serve hot or cold, but crust texture is better if chicken is not refrigerated before eating. Pan drippings make good gravy for mashed potatoes. Serves 4 or 5.
Use a heavy saucepan (large). Mix milk and eggs together in your saucepan, then mix sugar and cornstarch together and add to milk and eggs. Stir constantly until mixture thickens and boils up a little bit. Remove from heat. Add margarine, vanilla and food coloring. Makes two 9-inch pies.
Cream butter and sugar. Add eggs. Add soda to buttermilk. Mix well. Combine with creamed mixture. Beat in flour and salt. Add bananas; blend thoroughly. Fold in nuts. Pour into well-greased and floured 5 x 9-inch loaf pan. Bake at 325° for 50 to 55 minutes on bottom rack or until done. Can spread with butter; cream cheese frosting.
Drain fruit cocktail. Stir pudding mix in with fruits and set in refrigerator for 5 to 10 minutes. Add Cool Whip and mix well. Keep in refrigerator for some time. Just before serving, you can add nuts and marshmallows or a banana.
Sift together flour, soda and salt. Mix sugar, margarine and eggs until fluffy. Add mashed bananas and flour mixture alternately. Add nuts. Grease 2 bread tins well. Bake at 350° for 1 hour. Remove from tins immediately.
Cook beef, pork ribs or chicken. Then put in baking pan or dish. Pour sauce over. Bake at 300° low heat for 1 hour.
Once cake is baked and cooled, use a wooden spoon handle to poke holes in top (4 across and 8 rows down). Combine jello packages with 2 cups of boiling water. Stir well. Let cool slightly, then pour in holes of cake. Wash strawberries and remove stems. Slice 1/2 of the strawberries. Spread sliced strawberries on top of cake. Sprinkle with powdered sugar. Spread Cool Whip on top of cake. Decorate top with remaining strawberries. Refrigerate for 1 hour and serve. Store in refrigerator.
Prepare roast by soaking in ice water overnight. Put roast in baking pan and season with garlic salt. Cut up potatoes, carrots and onion and place around roast. Open can of cream of chicken soup and spread on top. Season with Carls seasoning over all. Bake at 250° for 4 to 5 hours or until meat reaches temperature.
Over medium heat, brown ground beef and onion. Stir in tomato paste, tomato ketchup and 1 cup water. Add salt, pepper, chili powder and parsley flakes; mix well. Pour in kidney beans, including liquid. Reduce heat. Put lid on and tilt slightly. Simmer for 45 minutes to 1 hour. Best when cooked in iron skillet.
Bring last 6 ingredients to boil. Boil hard for 1 minute. Pour over cabbage. Store in tightly closed container in refrigerator and will keep 3 or 4 weeks.
Preheat oven to 375°. Melt butter in saucepan over low heat. Remove from heat and add sugar, cocoa and instant coffee, stirring until well blended. In a medium bowl, beat eggs slightly. To eggs, add corn syrup, salt, vanilla and cocoa mixture, blending well. Add flour, mixing well.
In a greased pie pan, spread hash brown potatoes. Brush with melted butter; bake at 425° for 25 minutes. Layer ham, cheese and chilies on crust. Combine eggs, milk and salt; place on top of ham-cheese mixture. Bake at 350° for 30 to 35 minutes. Place salsa on top when serving. This does very well when made in large quantities in larger pans.
Peel potatoes, cube and boil. When done, drain and add remaining ingredients. If the mixture seems too thick, add more mayonnaise or a little milk. Bake at 350° for 30 to 35 minutes or until the center is bubbly.
Saute bell pepper and onion in oleo. Beat eggs and mix remaining ingredients. Pour into onion and bell pepper and mix. Bake in a 350° oven for 45 minutes.
Combine all of the above ingredients in a bowl. Spoon into a lightly-greased 3 cup casserole dish. Bake at 350 degrees for 25 minutes. Can sprinkle bread crumbs on top carefully and serve with assorted crackers.
Mix first 6 ingredients and spread onto flat tortillas. Roll up and then cut into 1-inch sections. Dip in picante sauce.
Prepare apples and butter 4 custard cups large enough to set apples in. Mix 1/4 cup of the sugar with the cinnamon. Roll apples in cinnamon-sugar. Place into custard cups. Sprinkle remaining sugar mixture over apples. Stir together 1/4 cup remaining sugar with the flour, baking powder and salt. Mix egg, butter and vanilla. Spoon batter over apples, dividing evenly. Bake at 375° until crust is golden and apples are cooked, 35 to 40 minutes. Serve with slightly sweetened whipped cream or ice cream.
In large bowl, combine all ingredients except salad oil. In large skillet over medium heat in 3 tablespoons hot salad oil, drop 3 heaping 1/2 cup mounds of spaghetti mixture. Using a pancake turner, press each mound into a 4-inch patty. Fry patty until golden brown, about 7 minutes, turning once. Remove to platter; keep warm. Repeat with remaining spaghetti mixture, adding more oil if necessary. Use as a side dish in place of potatoes or rice. Makes 6 servings.
Brown the chicken lightly in olive oil. Pour off oil. Add remaining ingredients and simmer covered until the chicken is done. (You might need to add a little water to prevent sticking.) Watch and turn chicken occasionally.
Heat oil; saute garlic. Add chicken and cook until done. Remove and keep warm. Combine zucchini, tomatoes, basil and vinegar; toss to coat. Add to skillet and stir-fry about 3 to 5 minutes. Return chicken to skillet and heat. Serve right away over rice or pasta.
Cut up chicken into cubes, slice onion. Brown onion and chicken in margarine; season with salt and pepper and garlic powder. Mix 1 1/2 cups of rice with 2 cans of soup. Add in chicken, onion and peas. Add water as needed to smooth. Place in casserole and bake at 350° for 40 minutes.
Place hamburg and onion in pan. Add a little water and cook until meat is done. Place spaghetti in casserole dish. Add meat mixture and bake in hot oven until hot. Very quick and very good.
Preheat oven to 325°. Melt margarine and chocolate in double boiler; cool. Mix sugar, flour and eggs. Fold into chocolate mixture. Add vanilla and pecans. Pour into paper baking cups. Bake for 25 to 30 minutes at 325°. Yields 24 cupcakes.
Dissolve jello in hot water and mix with remaining ingredients. Cover top with miniature marshmallows. Put in refrigerator to set.
Wash, and slice apples into large sauce pan. Add the sugar, molasses, cinnamon, nutmeg, salt and hot water and simmer until soft. In the meantime, prepare dough by sifting together the dry ingredients, blending in the shortening and adding the milk. Place the apple mixture in a casserole dish, top with the dough. Bake at 350° for 30 minutes or until biscuit is brown.
Cream together shortening and margarine. Add sugar and cream well. Add	eggs one at a time, beating after each addition. Add vanilla. Sift all dry ingredients together. Add dry ingredients and milk alternately. Bake in greased and floured 10-inch tube pan at 350° for 1 hour.
Boil 10 minutes. Pour over very large bowl of popcorn. Stir popcorn mixture until dry, not sticky.
Layer chips into a 13 x 9-inch pan. Add chicken, soups, onion and rest of chips on top. Cook in oven at 350° until golden brown or substance is bubbling.
Cream shortening and sugar; add egg and mix well. Sift flour, baking powder and salt. Add to creamed mixture alternately with milk. Pour into well-greased 11 1/2 x 7 x 1 1/2-inch pan. Top with blueberries. Sprinkle cinnamon crumbs over berries. Bake at 350° for 45 minutes. Serve warm.
Cut chicken breasts into bite-size pieces and set aside. Stir-fry eggs in 1 tablespoon hot oil in a skillet 3 minutes. Remove eggs from skillet and set aside. Heat 1 tablespoon oil; add bite-size chicken pieces and stir-fry for 8 minutes. Add onion and next 5 ingredients; stir-fry 3 minutes. Whisk soy sauce, sugar and red pepper. Add to skillet; stir-fry 5 minutes. Stir in eggs and cashews; top with green onions. Yields 4 servings.
Beat eggs. Mix with chopped mushrooms, onion and salt. Stir in bread crumbs and cheese. (If mixture looks too mushy or loose, add a bit more bread crumbs.) Divide into 6 patties and press into shape. Fry in butter, not too hot, until outside is crisp and inside moist. Makes 6 patties.
Pack together graham cracker crumbs and 1 stick melted margarine in the bottom of pan. Beat eggs, sugar and 3 sticks margarine for 15 minutes. Pour mixture over crust. Cover this with sliced bananas. Spread pineapple over bananas. Top with Cool Whip, pecans and cherries. Chill overnight.
Spray a 9 x 13-inch pan with nonstick spray. Skin chicken pieces. Place in pan. Sprinkle with salad dressing. Put under broiler and broil until brown. Turn pieces over; sprinkle again with salad dressing and broil until brown (approximately 5 minutes each side). Reduce oven temperature to 400°. Sprinkle chicken with paprika. Quarter zucchini the long way and lay across top of chicken. Cover with foil and return to oven for 30 minutes. Reduce heat to 300° and bake 1 1/2 hours more. Makes very tender chicken with plenty of juices to serve over rice or potatoes.
Bake at 350°. Sift all dry ingredients together into large bowl. Add eggs and liquids, stir until it is smooth. (Batter will be thin.) Pour into well-greased 9 x 13-inch pan. Bake 35 minutes or until done. Can also be baked in 2 (8-inch) round pans. Line pans with wax paper for easy removal (not necessary if cake is used from pan).
Mix Jell-O according to directions on package using 1 cup cold water and 1 cup hot water. Cool. Fold Cool Whip into Jell-O mixture that has cooled. Blend slowly but well. Add fresh strawberries and chill until set. Serves 6.
Boil rice and let stand in pan while chopping carrots, onion and Spam. Melt the oleo in skillet. Break eggs and scramble. Add rice, carrots and onion, stirring constantly, about 10 minutes. Add green peas and cook until peas are done.
Combine first 5 ingredients. Separate the rolls and use pastry roller to make them larger. Spread with the chicken mixture. Roll up and seal. Dip into the melted butter and the stuffing-nut mixture. Place on ungreased cookie sheet. Bake at 375° for 20 minutes. Serve with warm sauce of:
In a large bowl, combine all ingredients except sugar and cinnamon. Blend at low speed. Beat at medium speed 3 minutes. Mix sugar and cinnamon and swirl through batter. Do not mix completely. Pour batter into a greased 10-inch tube pan. Bake in preheated oven at 325° for 60 to 70 minutes or until cake tests done. Cool on rack for 1 hour, then turn cake out of pan to cool completely, then frost with cream cheese icing and toasted coconut. Can be baked in 2 round cake pans.
Preheat oven to 350°; rub butter over bottom of unbaked pie shell. Combine eggs, milk, salt and sugar; beat until thoroughly mixed. Sprinkle pie shell with spinach and cheese. Pour milk mixture over spinach and cheese. Put a dash of nutmeg and pepper on top. Bake approximately 40 minutes on lower oven shelf until custard is set and the top is nicely browned. Serve as a luncheon or main dinner dish. Serves 4 to 5 people.
Boil chicken for 8 minutes; drain. Let cool. Heat barbecue sauce and other ingredients in saucepan. Let come to simmer. Remove and pour over drained chicken in baking dish. Bake at 350° for 1 hour. Serve with rice.
Combine margarine, cocoa, milk and marshmallows; melt in double boiler. Add powdered sugar and beat well. Ice cooled cake. Frosting is not gritty.