HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, salt and soda. Cream shortening and sugar; add egg, milk and flavoring. Add dry ingredients, a little at a time, until all flour has been absorbed. Add more flour and knead dough lightly until easy to handle. Roll out and cut into rounds. Line pie pan with crust. Fill with fruit and add crust strippings. Bake at 350° until brown, about 20 to 30 minutes. Makes about 4 pies.
Place corn in Dutch oven; add enough cold water to cover. Heat to boiling; boil 3 minutes. Cool. Cut enough to measure 5 cups.
Preheat oven to 400°. Brown ground beef in skillet; add green pepper and onion. Cook 2 minutes. Add water, tomato paste and spaghetti sauce mix. Cover and simmer 10 minutes. Sprinkle 1/2 Parmesan cheese over bottom of pie crust. Spread 1/2 of meat sauce, then sprinkle 1 cup Mozzarella. Layer remaining meat sauce and Parmesan cheese. Bake on cookie sheet for 15 minutes. Sprinkle with remaining Mozzarella cheese. Return to oven until cheese melts.
Mix together broccoli slaw mix and low-fat coleslaw dressing. Best if chilled before serving.
Drain peas, corn and beans and set aside. Add pimentos, green onions, bell pepper and celery. Mix everything together.
For each person, wrap 1/2 chicken, onion, butter, salt and pepper in a generous sheet of aluminum foil. Fasten ends and center of foil tightly. Handle carefully and do not puncture foil. Place in 350° oven or on campfire and bake for 45 minutes or more. You may add potatoes and carrots to packet.
Brown meat and drain well on paper towel. Melt cheese in microwave or double boiler and combine all ingredients.
Mix together flour, baking soda and salt; set aside. Cream butter and sugar, then add egg and vanilla; mix well. Add buttermilk alternately with dry ingredients and mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. When cool, glaze with Uncooked Chocolate Icing.
Saute onion and garlic in 2 tablespoons butter and olive oil in 2-quart saucepan until tender but not brown. Add wine, instant bouillon, basil, salt and pepper. Bring to a boil; reduce heat. Simmer for 12 to 15 minutes or until reduced by 2/3. Add shrimp. Simmer, covered, for 5 minutes or until done to taste. Stir in tomatoes. Add pasta and 1/4 cup melted butter; toss to mix well. Add cheese and parsley; toss to mix well. May substitute 1 cup scallops for shrimp. Yield: 6 servings.
Mix and bake at 350° for 30 minutes. Top "baked" dip with bacon crumbs. Serve with Wheat Thins.
Mix together cream cheese and sugar. Add Cool Whip. Fold in angel food cake. Press into a 9 x 13-inch pan.
Preheat oven to 400°F. Mix all ingredients and pour into an unbaked pie shell. Bake 10 minutes at 400°. Reduce heat to 375° and bake for 15 minutes. Reduce heat to 350° and bake 15 minutes. Very easy, very rich, but very good.
Put cranberries through food chopper. Add sugar and mix well. Dice grapefruit sections. Stir in cranberry mixture. Chill. Makes 3 1/3 cups.
Mix rice, water and 2 cans soup in large pan. Add chicken. Sprinkle top with Lipton onion soups and bake for 1 1/2 hours at 350°. (Do not add salt.)
Brown and drain ground meat. Add undiluted soups and picante sauce. Pour into chip lined casserole pan. Top with cheese. Bake in a 350° oven for 1/2 hour or until cheese melts.
Stir in mayonnaise to taste and 1/2 to 1 cup alfalfa sprouts.
Heat oven to 375°. Grease a 12-cup Bundt cake pan. Mix all ingredients except pie filling and powdered sugar with a fork; beat vigorously 30 seconds. Spread 2 cups of batter in bottom of pan and 2 inches up sides and center. Spoon pie filling evenly into center of batter and add remaining batter. Bake for 30 minutes or until brown.
Melt oleo in 8 x 8-inch pan. Make batter of all ingredients, except pie filling. Pour batter over oleo. Do not stir. Heat pie filling and pour over batter. Do not stir. Bake 1 hour at 350°.
Mix milk, sugar, cocoa, flour, cornstarch and salt and bring to a boil until thickened. Cool well. Add vanilla and whipped cream or Cool Whip. Place in a baked pie shell and place in refrigerator and cool well. Serve with a few chopped walnuts on top.
Put half of crushed cookies in bottom of 9 x 13-inch pan. Whip the cream and add marshmallows and mints. Spread over bottom layer. Sprinkle rest of crumbs on top. Refrigerate two days before serving. The mints will melt into the rest of the ingredients.
Bring the sugar, milk and margarine to a rolling boil for 5 minutes, then remove from stove and add the oats, cocoa and almond. Put in greased 9 x 12-inch pan and place in refrigerator to harden.
Freeze cookie dough 15 minutes. Heat oven to 350°. Cut cookie dough into 1/2-inch slices; cut each slice in half. Shape dough into balls; roll balls in peanuts. Place 2 inches apart on ungreased cookie sheets.
Cook onions and green pepper in water over low heat for about 8 to 10 minutes, stirring frequently. Add remaining ingredients; mix well. Cook an additional 2 to 4 minutes. Good over chicken and steamed rice.
Fill pie plate with apples. Sprinkle cinnamon on top. Combine remaining ingredients; spread over apples. Bake at 350° for 45 minutes.
Heat oil; add garlic. Cook until soft. Add clams with their juice and add remaining spices. Bring to a simmer; pour over drained, cooked spaghetti. Sprinkle with Parmesan cheese. Lemon juice is optional.
Power level Medium. In medium bowl, combine chips and corn syrup. Microwave at Medium for 1 1/2 to 2 1/2 minutes or until mixture can be stirred smooth. Add remaining ingredients, stir until butter melts and mixture is blended. Serve over ice cream or cake. Yields 1 1/2 cups.
Place seeded grapes in pastry. Combine sugar, flour and egg. Mix well. Spread over grapes, dot with butter. Seal above filling with top crust. Bake at 400° for 10 minutes. Reduce temperature to 350° and bake 25 minutes longer.
Beat eggs 5 minutes at high speed. Gradually add sugar, beating well. Stir in pumpkin and lemon juice.
Beat the eggs until lemon colored. Melt the butter; stir in with the eggs. Sift together the flour and sugar. Add the flour and sugar to the eggs; beat well. Add the buttermilk and vanilla; stir well. Pour into the pie shell. Bake at 350° for 40 to 50 minutes.
Boil sweet potatoes in skins for 30 to 45 minutes until tender. Skin potatoes; mash with butter using a potato masher. Add along while mashing, sugar to taste. Add salt, vanilla and eggs; mix well. Add milk, a little along. Pour into pie crust. Sprinkle nutmeg on top. Dot with butter. Bake at 350° for 30 minutes. Let cool. Makes 2 pies.
Blend oats until fine and put in mixing bowl with chopped nuts or seeds. Blend smooth remaining ingredients. Mix all together. Let set for 10 minutes. Place in Pammed loaf pan. Bake at 350° for 50 minutes or shape into patties and bake 30 minutes. Turn patties over and bake 10 minutes more.
Drain pineapple, reserving syrup. Place pineapple in blender and puree. Set aside. Place syrup in a small saucepan and bring to a boil. Boil, uncovered, until reduced to 1 tablespoon. Remove from heat and stir in brandy. Cool to room temperature. In a large bowl, beat butter until fluffy; gradually add sugar. Fold in pureed mixture. Serve on any bread. Makes about 2 cups.
Cook, debone and cut one whole chicken into bite-sized pieces. Spread into bottom of 9 x 13-inch casserole. Combine cream of celery soup, onion soup and broth. Pour over chicken. Combine milk, flour and melted margarine. Pour over other. Bake at 375° for 50 minutes.
Saute mushrooms, celery and onion in butter until limp; set aside. Beat eggs; add cream, flour, salt, paprika and pepper sauce; beat well. Stir in ham or bacon, cheese and wine. Cover; chill. It is best to chill overnight.
Boil fryer and pull off bone; set aside. Melt butter and mix with stuffing mix. Press 1/2 of mixture in bottom of casserole dish; set aside. Mix soups, broth and evaporated milk. Heat. Place chicken over stuffing and pour soup mix over chicken. Top with remaining stuffing mix. Bake in 350° oven until golden brown and bubbly, 30 to 45 minutes.
Dissolve Jell-O in boiling water; stir in cold water. Cool 15 to 20 minutes at room temperature. Stir in ice cream; place in mold. Refrigerate at least 4 hours.
Mix all together in casserole dish. Bake at 350° for 50 minutes.
In a skillet brown beef and onion. Place the mixture in the bottom of a casserole dish. Add the vegetable next and cover with the mashed potatoes. Top with grated cheese, if desired. Bake at 350° until warmed through and top is browned.
Put rice in a greased 3-quart casserole. Layer broccoli over rice. Saute onion in butter; blend in flour and seasonings. Stir in milk and cook until thick. Add ham. Pour into casserole. Layer cheese over ham. Melt 2 tablespoons butter and mix with 2 cups bread crumbs; sprinkle on casserole. Bake at 350° for 45 minutes.
Cook roast beef until very tender (3 to 4 hours). Remove fat and pull apart into bite sized pieces. Add remaining ingredients. Simmer 3 to 10 hours and add salt and pepper to taste. Serve over raisin bread.
Cook sugar, tapioca, water, lemon juice and salt. Cook together for about 7 minutes, until starts to thicken. Cover and let set for 1/2 hour. Add vanilla and a few drops of green food coloring. Stir. Cool and refrigerate, if not using right away. Will make 2 dishes.
Mix thoroughly. Drop by heaping teaspoonfuls into boiling chicken stock or soup that you want to add dumplings to. They will fluff and rise to the surface when cooked. In our family, the dumplings are set aside from the soup and flavored with butter, salt and pepper and eaten while soup is cooling.
Pour salt over squash and onions. Let stand 1 hour. Stir next five ingredients together until sugar dissolves. Add squash mixture and boil five minutes. Seal at once.
Cream cheese, sugar and lemon juice. Add drained fruits and nuts. Whip cream and fold in. Pour into mold and freeze.
(Sauce Mix): Mix everything together except broccoli, onion and bacon. Mix other ingredients and marinate for 6-7 hours. Just before serving broccoli mixture, pour marinate over.
Arrange on a plate with chips covered with cheese. It is done when cheese is melted over chips.
Cook in skillet. Keep stirred. Add corn and tomatoes last. Cover and simmer 15 minutes. Add bacon chipped up.
Mix first 5 ingredients together and pour into greased and floured pans. Bake at 350° for 25 - 30 minutes, makes 4 layers. Mix next 5 ingredients and cook over medium heat about 12 minutes or until thick, put between layers and on top.
Drain and mash sweet potatoes, until smooth. Add remaining ingredients, mix well. Pierce bottom of thawed pie crust with fork. Pour mixture into crust. Bake at 375 degrees for 45 mins. Cool and serve.
Mix egg with water and dip chicken and coat with crumbs. Saute in 1/4 cup butter. Place in baking dish. Make sauce of soy, melted butter and chicken broth. Brush chicken with sauce and sprinkle with sesame seeds. Bake at 350° for 35 to 40 minutes, basting with remaining sauce occasionally.
Preheat oven to 350°. In an ungreased 8 x 8-inch pan, combine the first 5 ingredients and mix thoroughly. Make 3 holes in the mixture. Pour the lemon juice in one hole, the oil in the second and the vanilla in the third. Pour the cold water over the top and mix thoroughly. Bake 30 minutes or until a fork inserted in the center of the cake comes out clean. Cool. Frost cake with your favorite frosting.
Combine cream cheese with a little cream (enough to soften). Add chopped nuts. Fill celery pieces with mixture. Chill before serving.
Separate eggs. Beat yolks until foamy, then add half of the sugar and beat again. Add orange juice and grated rind. Beat whites and add the cream of tartar. Add rest of sugar to whites. Add yolks to whites and fold in flour. Bake 45 minutes to 1 hour in a moderate oven.
Whip egg whites until stiff. Mix the rest of ingredients together. Fold in egg whites. Pour into single pie crust and bake at 375° until done, about 1/2 hour.
Sift together dry ingredients. Add melted butter and milk; mix. Batter should be moist, but stiff. Drop by teaspoonfuls into boiling liquid. Cover and cook for about 18 minutes. Yields 1 dozen dumplings.
Beat eggs, milk, bread crumbs and Worcestershire sauce. Put in large casserole. Top with cheese. Bake at 350° for 1/2 hour.
Crush wafers. Add milk. Mix with rest of the ingredients. Pack in pan and let set for 24 hours in refrigerator.
Mix crabmeat, 1 1/2 cups bread crumbs, eggs, mustard, Worcestershire sauce, parsley, scallions, Old Bay seasoning and mayonnaise. Blend well, but gently, leaving the crab lumps as large as possible. Shape the mixture into 10 equal portions. Shape each into a flat patty about 1 inch thick. Coat each patty with remaining bread crumbs. Chill until ready to cook.
Cream butter, sugars and eggs; add vanilla and mix well. Add flour and salt. Refrigerate dough until chilled. Roll dough into balls the size of walnuts. Dip the balls in egg whites and roll in the crushed pecans. Place on a greased cookie sheet and smash center of ball with thumb, leaving a bowl shape. Bake at 350° for 10 to 12 minutes. The cooled cookies can be iced with a favorite icing or filled with fruit jam.
Mix Raisin Bran, sugar, flour, baking soda and salt in a large mixing bowl. Add eggs, oil and milk and mix well. Fill muffin pans 2/3 full. Bake at 400° for 15 to 20 minutes. Rest of batter may be stored in refrigerator for 6 weeks.
Put carrots, onion and green peppers in dish. Combine remaining ingredients in a saucepan and boil for 5 minutes; pour over carrot mix. Place in refrigerator for several hours. May be stored for weeks.
Break up noodles and brown in 1/2 stick oleo. Drain noodles on paper towel. Brown chicken on all sides until cooked through.
Cut tops off peppers. Remove seeds and membrane. Cook in boiling water for 5 minutes. Drain.
Dissolve gelatin in lemon juice and water. Mix in the rest of the ingredients. Transfer to 15 individual salad or gelatin molds and chill until firm.
In small mixer bowl combine sugar and butter. Beat at medium speed, scraping bowl often until well mixed. Add chocolate and peppermint extract, continue beating until well mixed. Add eggs and continue beating until light and fluffy. Spoon into ready-made crust. Refrigerate 3 hours or until set. If desired, garnish with whipped cream.
Cook sugar, Karo syrup and water until it starts bubbling, 2 to 3 minutes. Add peanuts after it has cooked. Add salt, butter and soda. (Can add vanilla or coconut, if desired.) Spread foil on a cookie sheet and butter it. Pour candy on foil. Candy will turn brittle in cold water when done.
Shake chicken in flour mixture, saute in oil until golden brown in a frying pan. Remove chicken.
Saute mushrooms, onions, celery, green peppers and carrots in butter. When tender, add broth, rice and meat. Boil for 5 minutes. Remove from heat and stir in cream cheese and milk. Stir until well blended. Cook on low heat until thoroughly heated, stirring occasionally. Do not boil. Just before serving, add the almonds. Garnish with minced parsley or chives, if desired.
Heat a large, heavy bottomed pot for 3 to 5 minutes with nothing in it. Add ground beef and brown completely, breaking up meat as it browns. (Note: If using beef cubes, add 1/4 cup vegetable oil first.) When meat is completely browned, add in the onion, peppers, garlic salt and pepper and cook until vegetables are wilted. (Do not drain off grease at this time as it adds flavor.) When vegetables are wilted, add in all remaining spices, the diced chilies and jalapenos. Cook and stir for about 8 to 10 more minutes. Add diced tomatoes and kidney beans and reduce heat to low. Simmer for about 1 hour.
You will need small cups and craft sticks. Prepare lemonade and pour into cups. Place craft sticks in cups and place on tray in freezer until hardened.
Beat egg yolks well. Stir into milk and eggs. Mix cocoa, cornstarch and sugar. Pour into egg mixture. Cook over medium heat until thick and leaves holes as it bubbles. Stir constantly or it will stick. When thick, remove from heat. Add margarine and vanilla. Mix well. Pour into baked 9-inch pie shell and top with meringue.
Mix beaten eggs, milk, sugar and flour together; cook slowly until thickens. Add coconut, oleo and vanilla. Pour into baked pie crust. Save egg whites if desired, beaten. Pour over filling; sprinkle with coconut and brown.
Combine all ingredients; marinate at least 1/2 hour. Cook on a hot grill for 1 to 2 minutes per side. Serve on a bed of rice with vegetables on side. May use broiler instead.
Dissolve the gelatin in the water. Add lemon juice and sugar. Chill until partially set, then whip until foamy. Fold in dessert topping.
Place peaches in a 9-inch pie plate. Fill center of each with 1 teaspoon jelly. Sprinkle with brandy. Set aside. Beat eggs in small bowl to soft peaks. Gradually beat in sugar until stiff, but not dry, peaks form. Beat in almond extract. Spread equal amounts of meringue over each peach, twirling to make a decorative swirl. Bake in preheated oven at 425° for 10 minutes, until lightly golden. Makes 4 servings. Each contains 159 calories, 3 protein, 15 g fat, 37 carb., 30 mg sodium and 0 cholesterol. Exchanges: 2 1/2 fruit, 1/4 lean meat.
Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles in large amount of boiling, salted water until tender; drain and rinse. Beat eggs. Add remaining ingredients, except Mozzarella cheese.
Heat milk and margarine (melt). Pour over sugar and salt. Dissolve yeast in lukewarm water. When milk is cool, add yeast. Add flour to make stiff batter. Let rise. Refrigerate.
Cream together sugar and butter. Add the bananas and cream again. Add the eggs. Sift together the flour, soda and baking powder. Alternately add the flour mixture to the banana mixture, mixing well. Add the sour milk and stir until well blended. Bake 20 minutes at 350°.
Into large sized mixing bowl, combine Eagle Brand sweetened condensed milk and hot water. Add bread and let stand until mixture is lukewarm. Stir in the next 4 ingredients. Turn into greased 1 1/2-quart casserole or baking dish. Put casserole into a shallow pan. Fill pan with hot water to depth of 1-inch. Bake in 350° moderate oven until a sharp bladed knife inserted near center of pudding comes out clean, about 1 hour. Serve hot or chilled with jelly or fruit or cream.
In medium skillet, combine chicken, taco spices and water. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. Stir in refried beans. On 1/2 side of each tortilla, spread approximately 1/3 cup of chicken-bean mixture. Layer cheese, pimiento, green onions and cilantro on top of each tortilla. Fold each in half. In large skillet, heat a small amount of oil and quickly fry folded tortilla on each side until slightly crisp. Repeat with each folded tortilla. Cut each quesadilla in quarters and serve with chunky salsa and guacamole.
Place chicken breasts in a pan with 1/2 cup water, salt and pepper. Cover and simmer until tender. Reserve broth and water to make 1 cup. Mix with soup, chili salsa and milk. Cut tortillas into 1-inch squares. Arrange 1/2 tortillas in buttered dish. Top with 1/2 chicken (bite size pieces). Repeat tortillas and chicken and pour soup mixture over all. Top with onion and cheese. Refrigerate overnight. (You can omit refrigeration.) Bake at 350°, uncovered, for 1 hour.
"Every moving thing that lives shall be food for you; and as I gave you the green plants, I give you everything." Genesis 9:3
Mix and beat about 2 minutes, or until oranges become pulp. Pour into 2 greased and floured 9-inch cake pans or one 11 x 13-inch pan. Bake at 325° for 25 to 30 minutes. Cool. While cake is baking, make the icing.
Make 2 double pie crust recipes. Line an oblong shallow pan with half of the crust. Mix 1/2 cup sugar and 1/2 cup flour together and sprinkle over bottom crust. Peel apples; slice and arrange on top of sugar and flour mixture. Mix another 1/2 cup sugar and 1/2 cup flour together and sprinkle over top of sliced apples. Sprinkle with salt, cinnamon and lemon juice. Dot with butter. Roll out remaining half of dough for top crust. Cut a few slits for steam to escape. Lay over apples. Moisten edge of pie crust; turn under and flute. Bake at 425° for 40 to 45 minutes. Frost lightly while warm with powdered sugar frosting. Cut in squares when cool.
Preheat oven to 375°. In a large skillet, melt butter. Add onion and squash; saute until tender-crisp, 5 minutes. Set aside. Flute edges of pie crust. Place pie plate on baking sheet. Sprinkle cheese over bottom of crust. Spoon onion and squash over cheese; set aside. In medium bowl, whisk eggs with 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the half and half just until mixed, not frothy. Pour mixture into prepared pie crust. Arrange tomato slices on top. Bake quiche on lower rack of oven for 50 minutes or until custard is puffy and set in center. Cool on wire rack 10 minutes before serving. Makes 6 servings.
Drain the sauerkraut. Saute onion slices in butter in saucepan. Quarter and core apple; cut into thin slices. Add to the onion. Saute 1 to 2 minutes. Add drained sauerkraut and brown sugar; mix gently. Cover and simmer 20 to 30 minutes. Serve hot.
Mix sugar, flour, baking powder and cinnamon. Blend in butter; work with fingers to make crumbly.
Mix everything together by hand, except peaches. Make double pie crusts. Line 9-inch pie pan with crust. Peel and slice peaches into pan. Pour mixture over peaches. Make lattice top crust or put whole crust over top of pie. Poke holes in a solid crust. Bake 15 minutes at 425°, then 45 minutes at 350°.
Boil sugar and milk for 7 minutes. Add margarine. Stir in chocolate chips and chopped nuts if desired. Pour into greased 9 x 13-inch pan. Chill. When totally set, cut into squares.
Combine all vegetables and put into crock-pot. Layer with butter. Cook on high for 3 hours or until potatoes are soft. Stir 2 times while cooking and just before serving.
Beat eggs and milk together well. Mix together flour, sugar and nutmeg; add to egg mixture. Stir in cut rhubarb. Pour into pastry. Dot with oleo. Cover with lattice top. Bake at 400° for 50 to 60 minutes.
Mix all ingredients starting with liquids and adding dry. Bake in a 350° oven for 20 to 30 minutes or until middle springs back when tested.
Cook rice and salt in water. Co not drain when done. In a large skillet melt margarine, add onion and broccoli, cook slowly until tender. Add cheese and mushroom soup. Mix well. Stir in rice mixture and pour into casserole dish. Bake at 350° for 30 minutes.
Cream together butter and sugar. Combine eggs with unsweetened applesauce. Then combine baking soda and boiling water. Sift together flour, salt cinnamon, allspice and powdered cloves. Combine all mixtures and beat well to blend. Stir in walnuts and raisins. Put into a greased and floured tube pan and bake 1 hour at 350 F. Cool completely. Wrap tightly with plastic wrap and store in a cool dry place for up to 3 weeks. Can be moistened with brandy or wine.
Cream shortening, sugar and brown sugar until light and fluffy. Add eggs and beat. Add vanilla and beat. Add baking powder, soda and salt; beat. Add flour and beat. Add oatmeal and beat. Add coconut and beat. Add candied orange slices and mix. Roll into balls and place on ungreased cookie sheet, about 3-inches apart. Bake at 375° for 8 to 10 minutes or until brown.
Saut onions and pepper in oleo. Add meat and cook until gray, not brown. Keep from lumping. Combine remaining ingredients except cheese and Fritos. Mix well with salt and pepper to taste. Put in large casserole and cover entirely with a very thick layer of grated cheese. Top with crushed Fritos. Bake at 350° for about 45 minutes. Serves a lot.
Place sliced ham in pan. Pour pineapple juice over it and sprinkle with brown sugar (amount of brown sugar depends upon how sweet you want the ham to taste). Bake for 2 hours at 325°. Cover for the first hour.
Drain all fruit, reserving a little (3 to 4 tsp.) cherry juice for dressing. Mix together pineapple chunks and cherries. Blend together sour cream and a little cherry juice to taste for dressing. Fold oranges and dressing into pineapple and cherries. Cover and refrigerate. Add sliced bananas just before serving.