HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, baking powder and salt. Cream butter; gradually put in sugar. Add egg and milk; beat until smooth. Add dry ingredients; fold in blueberries. Spread batter in greased and floured 8-inch or 9-inch square pan. Sprinkle with Crumb Topping. Bake in hot oven (375°) 40 to 45 minutes.
Cook broccoli according to directions and drain well. Beat eggs and mix everything except broccoli, peas and bread crumbs. Butter a 2-quart casserole and alternate layers of broccoli, peas and sauce. Make 2 layers. Top with bread crumbs. Bake at 350° for 30 minutes.
Sift the flour again with the baking powder. Cream the shortening, gradually adding the sugar and stirring. Add the egg and mix well. Add the mincemeat alternately with the flour mixture, beating after each addition. Drop by teaspoonfuls on a greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Bring apple cider, nutmeg, allspice and cinnamon sticks to a boil and simmer for 20 minutes. Add ginger ale and serve warm with orange slices.
Mix zucchini, onion and salt. Let stand overnight. Rinse in cold water and drain in the morning. Next day, mix green and red peppers, vinegar, sugar, mustard, celery seed, nutmeg, turmeric, black pepper and cornstarch. Mix together with zucchini. Cook 30 minutes. Seal in jars. May add green food coloring. Gives a better looking relish.
Dissolve jello into 1 1/2 cups boiling water. Add crushed pineapple and cranberries. Mix well. Add the rest of ingredients. Pour into a large oiled mold or into two smaller molds. Chill overnight. Unmold and garnish. You may also cut ingredients into half using one small package of jello.
Roll out crescent rolls onto an ungreased 9 x 13 pan. Bake 7 to 8 minutes at 350°. Cool completely. Mix cream cheese and dressing mix together; add mayonnaise. Spread over rolls. Spread vegetables and cheese on top. Refrigerate. Cut into squares and serve cool.
Brown and drain hamburger meat. Add taco seasoning and 1 can refried beans. Spread mixture in Pyrex dish. Mix 1 cup of sour cream with taco sauce. Spread over meat mixture. Grate cheese on top (1 cup). Bake 15 minutes at 350°.
For each serving, spread mayonnaise and salsa on tortilla. Sprinkle with cheese. Top with lettuce and meat. Roll up.
Cream sugar and Crisco until smooth. Add all other ingredients. Beat well. Bake at 250° for
Fold in egg mixture, stirring just until flour is moistened. Drop by teaspoonfuls into hot deep fat fryer (350°). When fritters rise to surface, turn. Fry until golden brown, about 3 minutes. Drain. Sprinkle powdered sugar over them while still warm.
Mix ingredients. Knead for 1 minute. Shape into 1 1/2-inch balls. Freeze. Coat baking sheet and bake at 325° for 25 to 30 minutes. Drain.
Arrange peaches in a greased pan. Pour liquid over peaches. Mix remaining ingredients and pour over peaches. Bake at 375° for 20 minutes or until top is golden brown.
In a large Dutch oven, bring the ingredients to a rolling boil. Turn off stove; let set for 4 minutes. Then add 1 bottle of Certo and 2 drops of green food coloring. Stir well. Pour into sterilized jars and seal. Makes 7 (8 ounce) jars.
Mix eggs, milk, flour and salt for 1 1/2 minutes with electric mixer. Add oil; beat 30 seconds more. (Don't overbeat.) Fill 6 to 8 well-greased muffin cups 1/2 full. Bake in a very hot oven (475°) for 15 minutes; without opening oven, reduce temperature to 350° and bake for 25 minutes longer or until browned and firm. Prick with fork to allow steam to escape. Great with butter or use as custard cups.
Combine cranberries, apple and sugar and let stand while preparing jello. Chill jello until partially set. Add remaining ingredients and pour into mold.
Combine all ingredients, except popcorn and soda, in saucepan. Cook 5 minutes. Remove from heat. Add soda. Pour over popcorn and mix. Put on cookie sheet and bake in 200° oven for 1 hour, stirring every 15 minutes. Peanuts may be added.
Chop green onions from top to bottom and set aside. Mix the sour cream and dry taco seasoning mix together in a small bowl and set aside.
Mix together Miracle Whip, sugar and vinegar. Pour over vegetables and noodles. Mix. Make one day ahead.
Mix ground beef, onions and 1/2 of sour cream. Roll meat into small balls and cook until brown. Drain off excess grease. Next, stir in carrots, potatoes, cream of celery soup and remaining sour cream. Let simmer for 20 to 30 minutes. Pour into a 9 x 11-inch baking dish and top with biscuits. Place in oven at 300° until biscuits are done.
The fat on the roast pork gets almost black and doesn't look very good, but all you need to do is cut it off. My mother thought this was the best pork roast she had ever tasted. The dessert was from a friend in Washington, D.C. who belonged to a gourmet club. It is rich, expensive and oh, so delicious!
Cook noodles in salted, boiling water until tender; drain. Combine Ricotta, eggs, pepper, nutmeg, parsley and Mozzarella. Grease 13 x 9 x 2-inch baking dish; add a layer of noodles, 1/2 Ricotta mixture and half of meat sauce and sprinkle with Parmesan. Repeat layers. Top with remaining meat sauce and Parmesan. Bake at 350° for 45 minutes. Let stand 10 minutes before serving.
Mix all together. Cook in slow cooker on high for 45 minutes. Reduce to low and cook for 6 hours.
Put sliced potatoes in water to soak while browning meat. Add the onion and brown slightly. Drain potatoes and put potatoes and onion in bottom of casserole. Layer the steak on top. Mix buttermilk, soup and spices; pour over steak-potato mixture. Bake in 350° oven for 1 hour, or until meat is tender.
Combine ingredients. Pour into unbaked pie shell and bake at 375° until knife inserted into filling comes out clean, about 1 hour and 45 minutes.
Mix first four ingredients together. Next, put pork chops on top and then salt and pepper. Bake in a cake pan at 350° until done.
Cut chicken into strips. Moisten chicken with water and dip in the bread crumbs. Place the chicken on a Pam sprayed cookie sheet and bake for 30 minutes at 350°.
Heat the soup and add the cheese and stir until melted. Dissolve gelatin in 1/2 cup cold water. Beat into the hot soup. Cool. Add everything else. Pour into oiled mold. Set 2 to 5 hours in refrigerator.
Combine milk, soda and set aside. Cream shortening and sugar. Beat eggs. Add milk mixture and remaining ingredients. Bake in 2 greased and floured loaf pans at 300° for 1 hour.
Cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately. Add flavorings and baking powder. Beat well. Bake in tube pan for 1 hour and 35 minutes at 300°. Do not preheat oven.
Heat soup, water, rice, carrots, onion, salt and pepper to boiling. Simmer 15 minutes. Add vegetables and fish. Heat to boiling. Reduce heat and cook until vegetables are tender and fish flakes.
Mix first 9 ingredients. Add raisins, nuts and apples last. Batter will be stiff. Bake at 350° for 40 to 50 minutes in greased 9 x 12 x 2-inch pan.
Mix bananas and cereal and let set until soft. Mix sugar, flour, baking soda, baking powder and salt and set aside. Add margarine and egg to cereal mixture. Mix in flour mixture until blended. Add peanut butter until blended. Put in greased 9 x 5-inch pan and bake for 1 hour at 350°.
Slice tomatoes in rings. Cover with boiling water and let stand 10 minutes; drain. Place in pie shell. Combine all other ingredients and pour over tomatoes. Dot with butter. Place top crust and bake at 425° for 15 minutes, then at 375° for 30 additional minutes.
Melt the margarine or butter in pan or baking dish. Salt and roll chicken in flour; place in baking dish with melted margarine. Brown in oven for 15 minutes on each side. Arrange cooked rice around and in between chicken. Add the chopped onions, celery and drained tomatoes. Salt and pepper; top with small dots of margarine. Cover with foil. Bake on a lower heat (200°) for 1 hour.
Slice peaches and mix with water, sugar and Fruit-Fresh. Pour into cartons and place in freezer.
Mix all ingredients together and pour in pie shell. Bake at 350° for 40 minutes. Let set for 10 minutes and cut.
Mix together rice and salted water. Cook on High for 10 minutes. Stir well. Cook again on High for 10 minutees. Stir well. Add 1/2 cup water and return to microwave for 10 minutes more on High. Brown ground meat in large skillet. Remove meat but leave drippings. Saute chopped green pepper and onion in drippings. Return meat to skillet and stir; heat to warm. Add spaghetti sauce; rinse jar with 1/2 cup water adding this to skillet. Add rice. Stir well, adding Italian seasoning, if desired. Cover and let stand over low heat for 5 minutes.
Melt chips and butter over low heat. Add sugar and milk. Boil eight minutes, stirring often. Remove from heat and add vanilla. Serve over cake or ice cream.
Cook carrots in small amount of water; drain. Reserve 2 teaspoons of liquid. In skillet, heat sugar, butter and liquid. Add carrots and heat.
Mix dry ingredients together. Add water and bring to a boil 2 minutes. Cool. Put strawberries in pie shells. Add jello mixture and let set in refrigerator.
Cook above ingredients together, stirring constantly. When thick like custard, remove and let cool. Chill and whip one large can of evaporated milk. Add to cooled custard. Line dish with vanilla or graham crumbs. Pour mixture in and cover with crumbs. Freeze. Serves 12 to 16.
In a frying pan coated with vegetable cooking spray, combine chicken and spices. Brown, then dissolve chicken soup in water. Pour over chicken. Add vegetables and simmer until vegetables are tender.
1. In a stockpot, combine the seafood boil and salt with 6 quarts of water and bring to a boil.
Layer the pie filling in a 9x13-inch ungreased baking pan. Sprinkle DRY cake mix on pie filling. Top with nuts. Drizzle melted margarine over the top. Bake at 350° for one hour. Serve hot or cold, with or without whipped cream or ice cream.
Mix seasoning well and divide into four equal amounts. Divide meat into four equal parts as well. Mix the seasoning and the meat together by combining 1/4 meat with 1/4 seasoning and when all portions are well mixed, combine all four together and mix well. Put into a 9 x 13 pan and cover tightly and refrigerate.
Mix Jell-O with hot water. Slightly jell. Fold in the sour cream, nuts and cranberry sauce. Chill.
Preheat oven to 350°. In a large bowl, mix together eggs, sour cream, oil and corn. In separate bowl, mix together corn meal, salt, baking powder, baking soda, bell peppers and jalapeno peppers, cheese and pecans. Combine the 2 mixtures. Pour into hot, greased (3 tablespoons oil) 8-inch loaf pan or 13 x 9 x 2-inch pan. Bake 1 hour.
Mix dry ingredients. Add with liquid ingredients. Bake in preheated 350° oven for 45 minutes.
Whisk eggs, salt and pepper in bowl. Heat butter in a large skillet over medium heat, add onion, tomato, jalapeno and cilantro. Saute 2 to 3 minutes, until onion is slightly soft. Add egg mixture to skillet. Cook, stirring, about 4 to 6 minutes.
Mix beef and egg together. Work with hands. Add salt, pepper, celery, mushrooms, onion, seasonings, Worcestershire sauce, barbecue sauce and ketchup. Add bell pepper; mix thoroughly. Add a little Dawn Fresh sauce. Add cracker crumbs. Shape with hands. Cover with remaining steak sauce. Bake on greased cookie sheet for 1 hour at 400°.
Put roast in oblong glass dish. Pour the packs of onion soup over roast. Spread both cans of mushroom soup over roast. Take 1/2 cup of water and put flour in it. Mix flour and water until creamy. Add remaining water. Pour around roast. Cover with aluminum foil. Preheat oven to 375°. Cook about 2 hours or until tender.
In a large bowl, mix together tuna, sour cream, mayonnaise, lemon juice, mustard, pepper sauce and salt. Fold diced vegetables into tuna mixture and chill. Serve on crackers, chips or crisp bread. Makes about 3 1/2 cups.
Combine dry ingredients in large mixing bowl. Add remaining ingredients, except boiling water. Beat at moderate speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into 2 greased and floured 9 or 8-inch loaf pans or a 13 x 9-inch or spring-form pan with center horn. Bake at 350° for 30 to 35 minutes for layers, 35 to 40 minutes for 13 x 9-inch pan, etc., until cake tester comes out clean when inserted in center of cake. Cool 10 minutes on rack. Remove from pans; cool completely. Top with favorite frosting.
Brown meat. Add chopped vegetables and let simmer a little. Salt and pepper. Add tomatoes, sauce, paste and water to meat mixture. Cook with lid on low and simmer until meat is almost tender, then add carrots. Simmer, then add potatoes. The remaining vegetables will not take long to cook (corn, peas, green beans, garlic salt and nutmeg).
Salt and pepper round steak and brown on both sides. Place in 13 x 9-inch baking dish. Add onion, green pepper, mushroom soup and water. Bake at 325° for 1 1/2 hours. Serves 5 hungry meals.
Filling: Peel and cook potatoes until soft; drain off water and mash. Add 1 (8 ounce) can sauerkraut or add 1/2 pound cheese to mashed potatoes with 1 teaspoon pepper.
Sift together flour, salt, soda and spices; set aside. Beat egg; gradually add sugar and mix well. Stir in butter, then dry ingredients. Sprinkle half the sesame seed over bottom of greased 8 x 8 x 2-inch baking pan; pour in batter; top with remaining seed. Bake at 350° for 20 minutes. Let cool; cut in bars. Makes 32.
Rinse mushrooms in cold water and pat dry. Remove stems. Chop stems and combine with sausage, garlic and parsley. Cook until sausage is browned, stirring occasionally. Drain. Stir in cheese, mixing well. Spoon mixture into mushroom caps and place in a 13 x 9-inch baking dish. Bake at 350° for 20 minutes. Makes approximately 2 dozen.
In a small skillet, simmer the chicken breast in the broth, covered with wax paper and lid, for 4 minutes. Transfer chicken to a plate. Let cool and shred. In a wok or heavy skillet, heat oil over high heat to 375°. In it, fry the rice sticks in batches for 3 seconds on each side (they quadruple in volume instantly) and transfer them to paper to drain. In a bowl, whisk together the vinegar, sugar, sesame oil, soy sauce, dry mustard and minced ginger until sugar dissolves. In a large bowl, toss the lettuce, chicken, rice sticks and scallions together with the dressing. Divide the salad among 4 salad plates and sprinkle each with slivered almonds. Serves 4.
Mix milk and heavy cream until smooth. Make a paste out of cocoa, coffee and coconut extract. Add to milk and cream mixture. Add Irish whiskey. Enjoy!
Dissolve gelatin in 1 cup hot water. Stir in orange juice and cranberry sauce. Pour into 9-inch square glass cake pan. With electric beater, beat cottage cheese. Fold in Cool Whip and nuts. Spoon onto cranberry layer after it is set. Refrigerate for 1 hour or more.
Mix together zucchini, sugar, baking soda, baking powder, 6 tablespoons shortening, egg and vanilla. Add alternately flour, cocoa and salt with milk. Drop by generous teaspoonfuls on lightly greased cookie sheet. Bake at 375° for 9 to 12 minutes. Cool.
Combine first 3 ingredients; let stand 10 minutes. Add remaining water, sugar and 3 cups flour; mix for a couple of minutes, then add eggs, 3 1/2 cups flour and salt. Cover and let stand 20 minutes. Knead and place in a greased bowl; let rise until double. Shape into rolls. When double bake at 375° until brown. This is good for cinnamon rolls too.
Soak beans overnight. Drain and rinse beans. Saute the onion, pepper, celery and garlic until brown. Add the ham seasoning, then add the beans, water, Worcestershire sauce, ham hocks, parsley and red pepper. Cook for 3 hours until it thickens. You can also cook red beans this way.
Boil potatoes in their skins. Chill. Heat butter, sour cream and milk. Grate potatoes. Add cheese and chopped chives or green onions. Add salt, pepper and lemon pepper to taste. Mix together. Bake at 350° for 45 minutes. Serves 8.
Mix first 5 ingredients together. Form dough mixture into 1-inch balls and let them cool. In double boiler, melt chocolate chips and wax until soft. Dip each ball into hot chocolate mixture using a fork. Place on wax paper or foil. Refrigerate until set. Can be frozen. Keeps well in refrigerator for 3 months.
Chop onion and tomato. Mix together. Add mayonnaise until it is mixed and juicy. Salt and pepper to your taste. Can be refrigerated until ready to serve.
Make syrup in medium saucepan. Combine sugar and water. Bring to boiling, stirring to dissolve sugar. Add honey, cinnamon stick, lemon and orange slices. Reduce heat and simmer uncovered 10 minutes. Strain. Cool and it should measure approximately 2 1/2 cups. Remove pastry leaves from package.
Combine cucumbers, onions, salt and water in two large bowls. Let stand at room temperature for 2 hours. Add sugar and vinegar; stir until sugar dissolves.
Mix together sugar, applesauce, beaten eggs and flour. Melt butter and add to mixture. Mix real well. Add lemon extract. Pour in an unbaked pie shell. Bake at 350° until brown.
In a screw-top jar, combine oil, sugar, vinegar and almond extract. Cover and shake well to dissolve sugar. Chill.
Melt chocolate and 3 tablespoons butter over very low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until softened. Gradually add 1/4 cup sugar, creaming until light and fluffy. Blend in 1 egg, 1 tablespoon flour and 1 teaspoon vanilla. Set aside. Beat remaining eggs until thick and light in color. Gradually add remaining 3/4 cup sugar, beating until thickened. Add baking powder, salt and remaining 1/2 cup flour. Blend in cooled chocolate mixture, nuts, almond extract and remaining 1 teaspoon vanilla. Measure 1 cup chocolate batter and set aside.
Mix together; eggs, pumpkin, sugar, seasoning, salt, and milnot. Pour into an ungreased 13 x 9 inch baking pan. Sprinkle 1 box yellow cake mix (dry) over pumpkin. Melt butter and pour over mix. Sprinkle with nuts. Bake at 350°F. 45-60 minutes.
Combine the first 4 ingredients; stir well. Place blackberries in unbaked pie shell; sprinkle 1 tablespoon sugar over berries. Spread sour cream mixture over berries. Combine breadcrumbs, 1 cup sugar and melted butter. Sprinkle over top of pie. Bake at 375° for 45 to 50 minutes, or until center of pie is firm.
Remove any excess fat from chops. Put chops in large skillet and brown on both sides. Mix remaining ingredients, except cabbage, and put in skillet with chops. Cover and cook over high heat until steaming well. Lower heat and simmer 30 minutes. Add cabbage. Cover; cook 10 minutes. Remove chops and toss cabbage in sauce.
Beat egg whites until stiff. Gradually add white sugar, then add 2 cups powdered sugar. Beat egg yolks until light. Add rest of powdered sugar and milk. Fold into whites. This mixture will hold about 1 week in the refrigerator.
Mix brown sugar, walnuts and flour. Stir in butter and mix until crumbly. Reserve 1 cup. Press rest into 8-inch square pan. Bake at 350° for 12 to 15 minutes.
Marinate in icebox for at least 2 hours before cookin' meat. Will flavor the worst meat and make the best taste bettah! For the toughest meat tastes like prime steaks, especially on steaks cooked on an outdoor grill.
Combine first the juice from pineapple (reserve pineapple on side), 1/2 cup sugar, flour, cider vinegar and beaten egg . Mix together in saucepan; heat on stove until thick. Refrigerate for 1 hour.
In 2 to 3-quart casserole, combine stew meat, potatoes, carrots, celery, onions, peas, vegetable juice, tapioca, sugar, salt and pepper. Stir to combine ingredients. Cover casserole with tight fitting lid. Bake at 250° for 3 to 4 hours.
Place several ice cubes in 1 rock glass. Add a generous supply of Absolute. Add a dash of water and a lemon twist (optional).
Boil potatoes; when soft, peel and dice. Add celery, sliced eggs and onion. Fry bacon until crisp and brown. Beat eggs; add sugar, spices, vinegar and water. Mix well. Pour egg mixture into hot bacon fat and stir until mixture thickens (about 10 minutes). Pour over potatoes and mix lightly.
* To make sour milk, measure 4 tablespoons milk plus 1 tablespoon vinegar.
Cream sugar and margarine. Add eggs; beat well after each one. Add bananas, vanilla, salt, baking powder, baking soda, flour and sour cream. Beat well. Add nuts, if desired. Pour into 2 greased and floured loaf pans. Bake for 45 to 60 minutes at 350°.
Mix and spread over potato mixture. Bake at 350°, uncovered, for 35 minutes.
Sift flour, baking powder and salt. Cut in shortening. Add and mix to smooth out dough. Turn onto floured board and divide into 6 portions. Roll each large enough to cover one apple. Place apple on each piece of dough. Fill with cinnamon and sugar. Wet edges of dough and fold over apple. Place on greased baking sheet and bake in moderate oven (300° to 350°) until apples are tender (about 1/2 hour).
Mix half the flour (1/4 cup) with 1 1/2 teaspoons salt and paprika; dredge pork slices in the mixture. Melt butter in a large skillet and brown meat well on both sides. Arrange in shallow 2-quart baking dish.
Melt oleo and saute onion and green pepper. Mix everything else together. Spray casserole dish with Pam. Bake at 350° for 30 minutes, covered. Uncover and bake for 30 more minutes.
Place all ingredients in blender and blend well. Let stand for one hour before serving. Refrigerate.
Thaw bread dough and allow to rise according to package directions. Divide risen dough in half and roll one-half into a 12 x 10-inch rectangle on a lightly floured counter. Brush lightly with olive oil and spread generously with pepperoni and then cheese. Roll from the long end 3 times, tucking pepperoni and cheese in gently. Seal ends with wet fingertips and place seam side down on greased baking sheet. Repeat with remaining bread dough. Bake at 375° for 30 minutes or until brown. Some cheese may leak out, this is normal. Slice and serve warm. May be wrapped in foil and reheated at 400° for 10 to 15 minutes. Makes 2 loaves, about 10 slices each.
Season to taste with spices in great abundance (2 Chronicles 9:9). Cream together butter and sugar. Add dry ingredients, alternately with milk. Fold in raisins and chopped figs. Bake at 350° for 1 hour.
First Layer: Mix Ritz crackers and 1 stick melted margarine. Put into pan. Bake at 350° for 10 to 15 minutes. Cool.
Boil the shrimp for 12 minutes in water with the caraway seed in it and 1 teaspoon salt. Do not boil any longer, as shrimp will become tough. Remove shrimp from water; cool and peel.
Combine all ingredients in saucepan. Bring to a boil; stir occasionally. Reduce heat; cover and simmer 30 minutes. Discard bay leaf. Use to baste chicken, ribs or chops. Also great to use as a chip dip.
Mix all but meat together and pour into a 9 x 13-inch pan the night before serving. In the morning, bake at 325° for 1 hour. Put bacon or sausage on top for the last 1/2 hour. Cut in squares to serve.
Mix mayonnaise, lemon juice, garlic salt and soy sauce. Allow to blend overnight. Add shrimp, peas, celery and onion. Chill. Just before serving, add noodles and almonds.
Let cream cheese soften to room temperature. Combine all ingredients, except 1 cup nuts. Use this cup of nuts to roll ball in. Serve with crackers. Can be frozen. Decorate with pineapple ring and cherries.
Mix taco seasoning into sour cream. Mix in bean dip. Spread in round dish to serve in. Top with onions, tomato, cheese and olives. Serve with Tostitos chips.
Mix all ingredients. Refrigerate overnight. Serve with mixed raw vegetables. Makes 1 cup.
Cut a thin slice from the stem of each green pepper; scoop out seeds. Bring water and salt to a boil in a large saucepan. Add peppers. Simmer, covered, for 5 minutes. Remove peppers and drain. Melt butter in a medium saucepan. Add onion and saute for 2 minutes. Stir in remaining ingredients. Spoon mixture into pepper shells. Place in a greased 10 x 6 x 1 1/2-inch baking pan. Bake uncovered in a preheated oven at 350° for about 30 minutes. Serves 6.
Mix ingredients well; store in refrigerator up to a week. To make rolls, stir dough well. Start with a lot of flour, enough to handle dough. Roll and cut with biscuit cutter. Rub each side with melted butter; fold over to bake. Bake for 12 to 15 minutes in a 450° oven.