HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let meat set out to room temperature. Mix together ingredients. Put coating on meat. Bake in a 400° oven. When removing meat from oven, let set 20 minutes before cutting.
Melt oleo. Mix sugar and milk in a large saucepan. Add oleo. Bring to a full rolling boil, stirring constantly. Boil for 5 minutes or until 234° on the candy thermometer, stirring constantly, to keep from scorching. Remove from heat, stir in chips until melted, then add Marshmallow Creme. Add nuts and vanilla. Pour into buttered 9 x 13-inch loaf pan. Cool. Cut in squares.
Sift together flour and cinnamon. Beat eggs and sugar until creamy; add oil and vanilla and beat until smooth. Add flour mixture and mix; form into greased and floured tube pan. Bake at 350° for approximately one hour.
Mix together all of the ingredients. Roll in balls and then dip in sugar. Bake for 12 to 15 minutes at 350°. Yields 3 dozen.
Grease and flour bottom of 13 x 9 pan. Combine all ingredients except chocolate bits and nuts in large mixer bowl. Blend well at lowest speed. Beat 2 minutes at medium speed. Pour batter into pan. Sprinkle with chocolate bits and nuts. Bake at 350° for 35 to 40 minutes.
Sift together flour, baking soda, cream of tartar, and salt in bowl. Set aside. Put eggs, butter, bananas, and sugar into blender container. Cover and blend on high until smooth. Pour mixture over dry sifted ingredients, mix just to combine. Turn into greased loaf pan. Bake at 350 degrees for 45 minutes.
In a 9 x 13-inch glass baking dish, spread cream cheese. Spread chili over cream cheese. Sprinkle shredded cheese on top. Bake, uncovered, at 400° for 15 minutes or until cheese is bubbly. Serve with Tostitos chips.
Mix all ingredients. Refrigerate for at least 1 hour. Before serving, add 5 jalapeno peppers, if you like. It's hot.
Mix gelatin according to directions with sugar. Add remaining ingredients and freeze.. Remove from freezer and let stand at room temperature for 3 to 4 hours before serving. Serves 8 to 10.
Melt butter in 9 x 13-inch pan. Mix in sugar, flour, eggs and cocoa. Bake 20 to 25 minutes at 350°.
Melt butter and brown sugar together; add self-rising flour and eggs. Stir in vanilla and chopped nuts. Bake at 350° for 25 to 30 minutes. Let cool and cut into squares. Do not overbake.
Beat well with mixer. Place in a 1-quart casserole and bake at 350° for 45 minutes.
Mix all above (except nuts) and form into ball. Roll in chopped nuts and refrigerate overnight. Very good and inexpensive to make.
Brown sausage and drain. Combine all in crock-pot or over low heat. Simmer 30 minutes on stove top.
Spread crescent rolls on cookie sheet and bake according to directions. Let cool. Mix together cream cheese, mayonnaise and dressing and spread on baked crescent rolls.
Cream butter; add sugar, egg, salt and chocolate. Add dry ingredients sifted together, alternately, with milk. Drop from tip of spoon and bake in a moderate 325° oven. Put a teaspoon of chocolate frosting on top of each when cold.
Heat oven at 350°. Mix sugar, butter, egg yolk and vanilla. Press in greased 13 x 9 x 2-inch pan. Bake until very light brown, 25 to 30 minutes. Crust will be soft. Immediately place candy on crust. Let stand until candy is soft. Spread evenly. Sprinkle with nuts. Cut into bars while warm.
Heat oven to 375°. Combine the Crisco, brown sugar, milk and vanilla in a large bowl. Beat on medium speed (electric mixer) until well blended, then beat egg into creamed mixture. Combine the flour, salt and baking soda, then mix into creamed mixture just until blended. Stir in chocolate chips and pecans. Drop spoonfuls of dough 3-inches apart onto ungreased cookie sheet. Bake 1 sheet at a time at 375° for 8 to 10 minutes for chewy or 11 to 13 minutes for crunchy. Cool 2 minutes on cookie sheet. Place sheets of foil on countertop. Remove cookies before cooling completely. Cookies will appear moist; do not overbake.
Heat oven to 350°. In 1-quart casserole, layer 2 cups corn chips, onion, 1/2 cup cheese and chili. Top with remaining 1 cup corn chips. Bake 20 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 to 7 minutes or until cheese is melted. Garnish with sour cream and olives, if desired. Makes about 4 servings.
Mix together flour, milk and salt; cook until thick, stir constantly. Put into mixing bowl and beat until smooth the remaining ingredients, then add first mixture. Beat until creamy.
Mix canned milk with lemon juice, pecans, drained pineapple and drained cherries. Fold in the whipped topping and spoon into pie crusts. Makes 2 pies.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan with butter-flavored Crisco. Set aside. Chop 1/2 cup of the pecans coarsely for topping. Set aside. Chop remaining 1/2 cup of pecans finely. Combine flour and brown sugar. Cut in Crisco until fine crumbs form. Add 1/2 cup finely chopped pecans and coconut. Mix well. Remove 1/2 cup and set aside. Press remaining crumbs in bottom of pan. Bake at 350° for 12 to 15 minutes until edges are lightly browned.
Place carrots, sweet potato, onion, garlic, stock and 4 cups water in a large pot and bring to a boil. Lower heat and simmer, covered, until vegetables are tender, 15 to 20 minutes. Process mixture in a blender or food processor until smooth. Return to the pot. In a separate medium-size pot, bring lentils and 3 cups water to a boil. Skim off the surface foam with a spoon and discard. Reduce heat. Add turmeric and jalapeno and simmer, covered, until lentils are tender, about 15 minutes. (When pressed between two fingers, they will crumble easily.) Discard jalapenos. Process the lentil mixture in a blender or food processor until smooth and add to the carrot-sweet potato mixture. Season to taste with salt and red pepper. Add basil. Place over low heat to heat the soup through. Don't let it boil vigorously. Heat oil in a small skillet until a light haze forms. Add mustard seeds. As soon as the seeds start to pop, hold the cover over the skillet if the spices start to fly out. Add minced garlic and cook until golden. Pour this oil-spice mixture over the soup. Serve garnished with the croutons and basil. Yield: 8 portions.
Combine all dry ingredients in a large mixing bowl. Add water and liquid shortening. Add eggs one at a time, mixing well. Pour batter into well-greased Bundt pan. (Do not flour pan.) Bake for 45 minutes at 350°. Let cool in pan for 15 minutes. Then remove cake from pan and completely cool on a rack.
Blend all but last three ingredients. Add milk, nuts and poppy seed. Bake in angel food cake pan at 350° for 1 hour and 10 minutes. May use 2 loaf pans if you prefer.
Combine jello and pineapple with juice in large saucepan. Bring to boil. Cool slightly and add buttermilk. Fold in Cool Whip and nuts. Chill.
Slice cucumbers and cover with 1 cup lime and 1 gallon water. Let stand 24 hours. Stir. Take out and put in clear water 3 hours. Make brine with remaining ingredients.
In a medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours or until set. Top with pie filling.
Combine bouillon cubes, water, onion, carrots, squash, celery, potatoes and pepper. Cook until vegetables are tender. Add V-8 juice and beans. Simmer for 30 minutes. Any other vegetable can be added or used as a substitute, or any of the above can be left out.
Dissolve Jell-O in 1 cup hot water. Add milk, pineapple and nuts. Pour into Jell-O mold. Refrigerate until jelled and serve.
Cook fish, onion and diced potatoes until potatoes are done. Add salt, pepper, milk and cream corn. Heat again and serve.
Cook diced sweet potatoes in boiling water until tender. Cool on a cookie sheet (never cool in water). Mix olive oil, vinegar, ketchup and mustard in a large bowl. Add onion, pepper, potatoes and herbs. Serve warm or cold.
Cream butter and sugar. Add egg yolks, one at a time. Beat in milk (small amount at a time), then flour (sifted with baking powder and salt; small amount at a time). Fold in well beaten egg whites and vanilla. Bake in large tube pan for 1 hour and 15 minutes at 350°.
Mix chicken and drained vegetables. Separate rolls and fill with vegetable/chicken mixture. Pinch closed and place in pan pinched side down. Combine chicken broth, cream of chicken soup and pimento. Pour over rolls. Sprinkle cheese over top. Cook in moderate oven until bubbly.
In blender, blend eggs. Add sugar and blend. Add cream cheese and blend. Add sour cream and blend. Add vanilla and blend. Add Bisquick and blend. Pour into a spring-form pan and bake at 350° for 30 minutes. Turn oven off and leave cheesecake in for 1 hour. Remove and chill.
Simmer soup bone and meat in water to cover well for 3 to 4 hours. Remove from stock and when cool remove meat from bone; separate into small pieces and put back in stock. Add vegetables, tomatoes and juice and cook for about 1 hour more. Freezes well.
Put in casserole in layers: broccoli, water chestnuts, mushroom soup, onion rings and cheese. Make two layers. Bake 15 minutes at 350°.
Separate salmon with a fork. Add eggs; stir up very good. Add cornmeal and flour. Stir. Add salt and pepper; stir. Spoon with tablespoon into frying pan at least 1/2 inch deep with lard. Fry until brown. Serve with gravy and biscuits.
Combine butter and sugar until fluffy. Add eggs, one at a time, beating well after each egg. Blend in potatoes and vanilla. Combine flour, cocoa and soda. Add alternately with milk, blending well after each addition. Stir in nuts.
Take Love and Laughter. Mix it thoroughly with Faith. Blend with Tenderness, Kindness and add Friendship, Hope and Obedience. Sprinkle lavishly with Laughter. Bake with lots of Sunshine. Serve daily in generous helpings. Yield: All the Love and Tenderness you can give to each other.
Fry bacon; remove from skillet, then fry chopped green pepper and onion. Add these with the chili sauce and brown sugar to beans. Pour into baking dish. Bake 1 hour at 350°.
Cut breasts in strips. Assemble remaining ingredients. Melt margarine in a large skillet over high heat. Add chicken and scallions. Sprinkle with salt and garlic powder. Cook 6 minutes, stirring occasionally. Add mushroom soup, mushrooms and water. Heat to boiling, stirring until smooth. Reduce heat, blend in sour cream. Do not boil. Serve over hot noodles.
Preheat oven to 500°. Wash and dry fillets and cut into serving pieces. Season, dip in oil and coat with corn flake crumbs. Arrange in a single layer in a lightly oiled shallow baking dish. Bake 10 minutes without turning or basting. Makes 4 servings.
Mix cornstarch, flour, sugar and salt. Mix enough milk to make a paste. Scald rest of milk and blend in paste. Stir constantly until thickened. Cook 10 to 15 minutes. Add egg yolks and cook 2 to 3 minutes. Remove from heat; add vanilla and cool. Slice bananas on top of baked crust. Fill crust; cover with meringue and bake at 325° for 15 minutes or use whipped cream.
Heat milk to scalding; add melted butter and salt, then slowly stir into cornmeal. Cook for 1 minute, stirring constantly (do not allow mixture to get too thick). Add more milk if necessary. Remove from heat and let cool, then stir in well-beaten egg whites and pour into a hot, greased four cup casserole. Bake in a moderate oven (375°) for 35 to 40 minutes. Serve hot with plenty of butter. Makes 5 generous servings.
Brown meat; drain. Add seasoning, sauce and salsa and simmer for 5 to 7 minutes. In 9 x 13-inch pan, spray Pam. Line bottom of pan with single layer of tortillas (you can cut tortillas to evenly line pan). Put 1/2 of meat mixture on tortillas. In a bowl, combine cottage cheese, egg and oregano. Spread entire mixture over layer of meat. Add another layer of tortillas, then add remaining meat. Top with shredded cheese. Bake in preheated 350° oven for 25 minutes. Before serving, garnish with diced tomato, sliced jalapenos, green onion and black olives.
Mix in order of ingredients. Form into small balls. Flatten with fork to make a crisscross imprint. Sprinkle with sugar. Colored sugar makes it very pretty. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes. These cookies are very crisp and tasty.
Combine first 6 ingredients. Slice French bread and brush mixture between slices (save 1 tablespoon). Wrap bread in foil, leaving top open. Brush remaining mixture on bread and sprinkle with Parmesan cheese. Heat in oven at 400° for 10 minutes. Serves 6 to 8.
Pour nuts, dates, boiling water and soda on dates and let cool. Combine and beat. Flour pan, 9 x 13-inch. Bake at 350° for 40 minutes or more.
Combine all ingredients. Refrigerate overnight. (A delicious, crunchy, cold salad and it doesn't taste at all like sauerkraut!)
Beat egg white and water until frothy, not stiff. Stir in pecans. Mix sugar, salt and cinnamon together. Add pecan mixture; stir well. Place on cookie sheet. Bake at 300° for 30 minutes.
Chop artichokes. Place all four ingredients in a bowl. Mix well. Place in casserole and bake at 350° for 20 minutes or until bubbly.
Mix flour, salt and soda; set aside. Mix well the Crisco, peanut butter, white sugar and brown sugar. Add eggs, milk and vanilla. Drop dough from teaspoons and flatten with fork. Bake at 350° for 8 to 10 minutes.
Place corn twists in muffin tin (2 breadsticks make 1 muffin) and mold them into the container using your fingers. Put a spoonful of chilies in the bottom of the muffin cup, then salsa, then top with cheese. Bake at 350° for 15 minutes (according to corn twists recipe). Serve warm as an appetizer.
In a loaf pan, lay Provolone cheese on bottom and up sides. Spread a layer of cream cheese (approximately 1/2-inch thick). Spread a layer of pesto sauce and sprinkle with chopped sun-dried tomatoes. Repeat process with Provolone cheese, cream cheese, pesto sauce and tomatoes until full. Cover top with Provolone cheese and refrigerate at least 4 hours.
Mix all ingredients and shape into balls, either chill or freeze. Bake for 20 minutes at 350° on ungreased cookie sheet. Flip over halfway through. May take longer, depending on oven.
Cook pasta. Drain. Stir in olive oil, dressing mix and thawed vegetable medley. (I cook the vegetables slightly.) Heat and serve. Makes 4 to 6 servings.
Dip cookies in milk, one at a time. Layer in bottom of casserole dish. Prepare vanilla mix by package directions; spread over cookies. Add a layer of whipped topping and a layer of cookies dipped in milk. Prepare chocolate pudding by package directions; spread over cookie layer. Top with remaining whipped topping. Shave chocolate candy bar over the top. Chill for several hours.
Sift dry ingredients. Cream shortening, sugar and molasses. Beat in eggs. Blend in dry ingredients and applesauce with creamed mixture. Stir in nuts. Drop onto lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Saute first 5 ingredients in 1 tablespoon olive oil for 15 minutes on low heat. Add tomatoes. Make sauce.
In 2-quart glass measuring cup, cook bacon on 100% High power for four minutes or until crisp. Remove and crumble; set aside. In the drippings, cook onion, celery and carrots on 100% High power for eight minutes; stir and cook ten minutes more or until onion is tender. Stir in milk and bouillon. Cook again on High power ten minutes or until hot, stirring after four minutes. Stir in potato flakes and cook again on 100% High power eight minutes or until thickened and bubbly, stirring again after three minutes. Stir in crumbled bacon. (For a richer soup, add 1 cup leftover cubed cooked chicken, turkey or ham.)
Put pork roast and pinto beans in large pot and cover with water. Add remaining ingredients. Cook at least 8 hours over low heat. Serve in individual bowls over corn chips or Doritos or Fritos. On top, put grated cheese, shredded lettuce, diced tomatoes, chopped onion and hot sauce.
Beat both sugars and cream cheese until smooth. Add Cool Whip and blend well. Fold in strawberries and then spoon into baked crust. Refrigerate several hours before serving.
Season pork chops with salt and pepper. Brown pork chops in hot bacon fat. Remove and place chops in a baking dish. Place a slice of onion and green pepper on each pork chop. Cover with tomato sauce and bake in a moderate 350° oven for 1 hour. Serves 4.
Mix first 3 ingredients. Chill overnight. Roll out and cut in 2 1/2-inch circles. Drop a small amount of preserves in circle and seal. Roll in cinnamon and sugar. Bake at 375° for 10 to 15 minutes on greased cookie sheet.
Add the boiling water to the oatmeal; let soak for 20 minutes. Cream together the oleo, granulated sugar and brown sugar. Add the eggs, flour, salt and cinnamon. Add mixture to oatmeal. Bake at 350° for 35 to 40 minutes. When done, take out and put the following mixture on top.
Use 2 large cookie sheets. Break crackers like indicated on cracker and place one next to the other. Melt butter and oleo in a pan; add sugar and bring to a boil. Boil for about 2 minutes. Spoon over crackers evenly; sprinkle with nuts. Bake at 350° for 10 minutes; do not overbake. Remove with spatula onto cooling rack while still warm.
Cream butter and sugar. Beat in egg and vanilla. Add dry ingredients. Stir in nuts and drop by teaspoons onto ungreased cookie sheet. Bake 10 minutes in 375° oven. Cool slightly before removing. Makes 30 cookies.
Add all ingredients in 2-quart pan. Bring to a boil. Simmer and cover for 10 minutes. Yields 5 cups.
Shred crabmeat. Blend cheese, soy sauce, garlic, Tabasco and onion; mix well. Put 1/2 teaspoon in center of wonton skin. Moisten edges with egg. Pinch corners together. Fry in oil 2 minutes. Drain. Dip in sweet and sour sauce.
Preheat oven to 375°. Mix flour and sugar. Stir in beer gently and mix until blended (do not overmix). Pour into well-greased loaf pan (dough will be lumpy). Bake for 20 to 25 minutes or until knife comes out clean. Drizzle with margarine. Cool in pan for 5 minutes.
Take two apple wedges and spread with peanut butter on one side of each. Place 4 to 5 mini marshmallows on apple wedge side with peanut butter. Take the other apple wedge and place on top of marshmallows. There you have an Apple Smile!
Mix butter. Add sugar gradually and mix. Then add vanilla and mix. Then add flour, baking soda and oatmeal and mix thoroughly. Shape into logs and roll in shots. Then chill for 30 minutes. Slice cookies and bake on ungreased cookie sheet at 325° for about 25 to 30 minutes.
Trim the meat of all fat and cut into strips. Chop onion, garlic and pimento. Cut green peppers into strips. Place diet margarine in a nonstick skillet and heat it over a low heat. Add the strips of beef and brown on both sides. Add onion, garlic, green peppers and celery. Add consomme. Season the whole mixture with salt and pepper. Cover; simmer 20 minutes. Do not boil. Add pimento. Thicken with cornstarch mixture. Cover; simmer the addition for 5 minutes. Makes 4 servings (1001.4 calories in whole recipe; 250.4 each serving).
First Layer: Melt one stick margarine and mix with 1 cup self-rising flour and 1/2 cup nuts. Press mixture into oblong pan. Bake 15 minutes at 350°. Cool.
Cook angel food cake according to package directions and cool. Rip into bite-size pieces and place into 9 x 13-inch pan. Mix jello according to package directions and cool to semi-solid state. Mix jello, Cool Whip and strawberries and pour over angel food cake. Chill for 2 hours and serve. Serves 10, 40 calories per serving.
Mix all ingredients and pour into greased skillet. Bake at 350° for 45 minutes.
Heat tomato soup and gelatine together until slightly thick. Beat together cream cheese, onion, celery and mayonnaise. Blend with gelatine and tomato soup. Add shrimp. Place in mold and chill about 2 hours. Serve with crackers.
Cream butter, sugar and vanilla. Add flour, chips and pecans. Form balls about 1-inch in diameter. Place on ungreased cookie sheet; press down with lightly floured bottom of small glass and bake at 350° for 12 to 14 minutes until edges are golden. Makes approximately 2 1/2 dozen.
Spray frying pan with cooking spray. Brown ground beef and onions together. Drain. Work the flour into the mixture. Over low heat, add the stock and cook until smooth and thick. Add the rest of the ingredients, except sour cream. Simmer 10 minutes.
Put lasagna noodles in boiling water until tender, about 3 minutes. Place 5 of the noodles on bottom of well greased 9 x 15-inch pan. Put a layer of apple filling over noodles, then layer of cheese. Repeat with rest of apple filling and top with rest of cheese. Bake in 350° oven until top is golden brown.
Prepare spaghetti according to package directions; drain. In a medium size bowl, blend milk, egg and salt. Add cooked spaghetti; mix well. Spread onto a greased 14-inch round pizza pan, a 10 x 15-inch jelly roll pan or a large pie plate. Combine the sauce, oregano and pepperoni; spread on spaghetti. Add toppings of green pepper, mushrooms and olives. Spoon on the Ricotta cheese; top with Mozzarella cheese. Bake at 350° until hot and bubbly, 25 to 30 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.
Cream Crisco and sugars; add eggs and mix well. Mix flour, salt and baking soda, then add to the creamed mixture. Add vanilla. Stir in oats, nuts and butterscotch chips. Mix well (dough will be stiff). Divide dough in half or thirds for smaller cookies. Roll on greased waxed paper to make long rolls. Seal ends and refrigerate 12 hours or longer. Slice and bake on ungreased sheet (I spray with Pam) in 350° oven for about 10 to 12 minutes until browned. Let cool on sheet for a minute or so, then remove to cooling rack. This makes 3 to 4 dozen cookies, depending on size. Cookies freeze well.
Combine all ingredients in large bowl and blend well. Cover bowl and chill 1 hour or overnight.
Brown hamburger; drain. Layer in crock-pot in order in 3 layers. Cook on low 3 hours. Note: You may add anything to this that you like on pizza.
Slice tuna into 2-inch thick by 4-inch hunks. Marinate in olive oil and lime. Sprinkle with lemon pepper. Grill on hot barbecue grill for about 3 minutes per side.
Place lettuce in bottom of bowl, then drained water chestnuts, garden peas and onions. Spread mayonnaise over top of this. Sprinkle sugar and garlic powder on mayonnaise, then grated cheese. Leave in refrigerator overnight. Put bacon and chopped eggs on top. Then enjoy.
Put cranberries in water. Cook just until they pop. Add sugar. Remove from heat. Add jello and salt while still hot. Let cool, then add pineapple, nuts, celery and apple. Pour into 9 x 11-inch pan. Refrigerate until firm. (Keeps well for 1 week.)
Mix ingredients and pour in pie crust. Bake in 350° oven for 45 minutes.
Mix egg yolks and condensed milk. Add lime juice and mix. Blend Cool Whip in. Pour into graham cracker crust. Beat egg whites with 3 tablespoons sugar until stiff. Put over pie and bake in 425° oven until lightly brown. Let cool in refrigerator overnight.
Mix together the first 3 ingredients; bring to a boil. Cook until a thick glaze is formed. If using fresh berries, let cool. If using frozen, add the strawberries and these will help cool the mixture. Use 2 cups of fresh berries if that is what you are using. When completely cooled, add a container of Dream Whip; mix well. Use an 8-ounce carton of Dream Whip; mix well. Let set in the refrigerator before serving.
Cream together butter and shortening. Beat in sugar, eggs and vanilla. Blend sifted dry ingredients into creamed mixture. Shape rounded teaspoonfuls of dough into balls. Combine 3 tablespoons of sugar and cinnamon. Roll balls in this mixture. Place 2 inches apart on ungreased baking sheets. Bake at 400° for 8 to 10 minutes or until golden brown.
Cook bacon; drain and keep 2 tablespoons drippings. Cook onion in drippings and add spinach. Do potatoes by package instructions. Stir in bacon, onion and spinach. Cook at 400° for 30 minutes. Take out. Sprinkle with cheese. Bake until cheese melts.