HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour into large mixing bowl. Measure out 2 cups flour and place back in bowl. Add sugars, salt and Crisco. Stir lightly. Break all eggs into separate bowl, add vanilla and beat well. Add eggs to flour and beat until smooth. Bake at 300° for 1 hour. Use Bundt pan that has been greased with solid Crisco.
In a 2-quart large baking dish, layer coarsely chopped chicken. Mix soup and sour cream and sherry to season to taste. Pour over chicken. Top with cracker crumbs and poppy seeds. Pour melted butter over crumbs. Bake for 30 minutes at 450°.
Combine all ingredients except rice in pressure cooker with a half tablespoon of bacon drippings. Add enough water to form a thin gravy (so the beans have adequate liquid to expand) and cook at pressure 15 for 25 minutes. The flavor gets better if it can sit for a while before serving (and is even better the next day). Serve over steaming rice with corn relish or chow-chow for a genuine Cajun experience!
Boil and mash squash. Add butter, salt, pepper, eggs (beaten), sugar, milk and crumbs. Sprinkle with paprika and bake for 30 minutes in a 350° oven.
Brown beef in skillet. Pour off excess fat. Stir in spaghetti sauce mix, rice and water. Add tomato sauce. Cover and simmer 5 minutes. Makes 6 servings.
Remove the tofu from water. Wrap the tofu in paper towels for at least 20 minutes to remove as much moisture as possible. Wrap the tofu in fresh paper towels; press between the palms of your hands to remove any remaining water. Sprinkle each side of the tofu cake with minced garlic or onion salt. With a small, sharp knife, slit one side of each tofu cake to create a pocket. Sprinkle the pocket with a little flour and insert approximately 1 ounce of cheese in each tofu cake. Sprinkle the outside of each tofu cake with flour. Beat the egg in a medium size bowl. Add the sesame seed or bread crumbs. Dip each tofu cake into the egg batter; fry in a small amount of oil until brown on each side. Serve the tofu with a sauce of one part soy sauce and one part mayonnaise (or mayonnaise and ketchup).
Combine flour, salt and baking powder. Beat the eggs with milk; add 1 tablespoon melted Crisco and corn. Combine the 2 mixtures lightly. Drop from a teaspoon into deep fat, heated to 365°. Fry until brown, about 4 to 5 minutes.
In large mixing bowl, combine all ingredients well and chill. Serve as a sandwich, salad or chunky dip. Makes 4 to 6 servings.
In a large mixing bowl, combine ground beef, egg, bread crumbs and water. Mix thoroughly.
Use 9 x 13 inch pan. Cut twinkies in half (lengthwise). Place in pan cream side up. Take can of Eagle Brand milk and pour over cake. Pour crushed pineapple (with juice) and pour over cake. Spread Cool Whip on top.
Cut up vegetables, place in large jar or covered container. Mix together remaining ingredients and pour over vegetables. Marinate overnight.
Put optional amount of popcorn kernels in popcorn popper. Plug popper into outlet. Wait till all kernels are popped into bowl. Then heat butter on stove or in microwave until melted. Then pour onto popcorn and pour optional amount of salt on.
Cook apples in pot with all ingredients except prepared pie crust until soft. Roll prepared dough out the size of 7-inch round plate. Fill one side of dough with apples. Close ends of dough with fork, both sides together. Drop little pockets of apple pies in hot oil and fry until golden brown.
Combine all ingredients in a small bowl. Stir well. Cover and chill. Serve with raw vegetables. Yields 1 cup. Contains only 11 calories.
Bake cake as directed on package and pour into a 10 x 15-inch or larger pan. While cake is warm, poke holes in cake (with wooden spoon handle). Pour 2 cans Eagle Brand milk over cake, then pour Mrs. Richardson's caramel butterscotch topping over cake. (Usually found over frozen foods freezers or with chocolate syrups. It is in a glass jar.) Cool.
Cook potatoes, covered, in boiling water with salt and curry powder. Cook 8 to 10 minutes or until tender. Do not overcook. Drain. Dry potatoes by shaking pan over low heat. Put the potatoes in a bowl with a mixture of the next 7 ingredients. Set in refrigerator to marinate 1 to 2 hours, turning several times. Meanwhile, prepare eggs, celery and green pepper. Add eggs and vegetables to potatoes with mayonnaise. Toss lightly to coat all ingredients evenly. Set in refrigerator to chill thoroughly before serving. Yield: about 6 servings.
Cream shortening and sugar together. Add beaten egg yolks and vanilla. Beat until light and fluffy. Add flour, baking powder and salt. Mix well. Press into bottom of 11 x 7 x 1-inch baking pan. Beat egg whites until stiff. Beat in brown sugar, nuts and coconut. Spread evenly on top of pressed dough. Bake at 350°. Remove while still a little soft to the touch, approximately 20 to 30 minutes. Cool and cut into squares. Makes 24 squares.
Mix all ingredients (except frozen strawberries). Then add frozen strawberries. Cook at 350° for about 30 minutes.
Mix dry ingredients in baking pan. Add milk and mix well. Melt butter and pour over batter. Add fruit. Bake at 350° for 1 hour.
Cook sausage until brown; drain well. Combine mushrooms, basil, salt, green pepper, parsley and onion. Mix well. Spoon into cooled pie shell; top with cheese. Combine milk and eggs, beating just until frothy. Pour evenly over cheese. Sprinkle with paprika. Bake at 325° for 50 minutes or until cheese is lightly browned and quiche is set.
Combine saltines and 4 tablespoons of butter, then press into 9-inch pie plate. Saute remaining butter with onions, place in pie shell. Combine eggs, sour cream, Ricotta, dill, salt, pepper and Worcestershire. Pour over onions, sprinkle with cheese and garnish with bacon. Bake at 350° for 30 minutes.
Place chicken in 9 x 13-inch pan. Top with cheese slices. Mix soup with water. Pour over chicken. Mix stuffing with melted margarine. Sprinkle on top of chicken. Bake at 300° for 1 1/2 hours.
1st Layer: Mix wafers, peanuts and butter. Put in pan. Bake at 350° for 10 minutes. Cool completely.
Cream together sugar and butter. Beat in eggs, one at a time. Add flour and extract. Spread 3/4 of dough on 16 inch cookie sheet, greased. Spread on cherry pie filling. Drop the rest of dough on by spoonful. Bake at 350° for 30 to 35 minutes.
Mix margarine and sugar; add flour, chips and pecans. Mix. Form dough into 1 1/2-inch balls. Place on ungreased cookie sheet and press down with fingers. Bake at 350° for 12 to 15 minutes until edges are golden. Makes 1 1/2 dozen.
Mix until sugar is dissolved. At last minute, add 1 quart ginger ale. Serves 16.
Mash bananas. Beat mashed bananas, eggs, sugar, butter and vanilla in bowl until well blended. In another large bowl, combine flour, baking powder, cinnamon and salt. Stir in nuts and chocolate chips. Make well in center of dry ingredients and pour in the banana mixture. Mix until blended. Scoop into muffin cups. Bake for 25 minutes in 350° oven. Makes a dozen muffins.
Heat oven to 350°. Mix all ingredients, except cheese, together then pour into a buttered 3 quart casserole. Sprinkle grated cheese over top. Bake about 25 to 30 minutes.
Heat broiler. In small bowl combine mayonnaise, onion & cheese. Divide mixture evenly over bread slices. Place on broiler pan and broil until golden and bubbly, about 30-45 seconds. Garnish with scallions if desired. Serve warm.
If you like, remove skin from chicken. Rub pepper into chicken. Place in a non-aluminum pot. Mix vinegar and soy sauce together and pour over chicken. Mix a second batch of vinegar and soy sauce and pour over chicken. Pour the water over the chicken. (If the chicken is not covered, add just enough water to cover.) Add bay leaves and other spices, if desired. Bring to boil. Reduce heat and simmer until tender. Serve with rice.
Pour oil and seasonings over crackers and mix well. Bake on cookie sheet for 10 minutes at 350°. Stir after 5 minutes. Pour crackers out on brown paper bag lined with paper towels to cool.
In large frying pan or saucepan, saute onion in butter until soft. Add cheese and black-eyed peas, stirring until cheese is melted and mixture is thoroughly heated. Serve in chafing dish with chips. May be prepared ahead. Serves 10.
Cream together butter and sugar. Sift dry ingredients together. Mix all chopped ingredients into dry mixture. Add eggs, sherry and milk to butter and sugar mixture. Using hands in large bowl, combine the fruit mixture with the liquid mixture. Drop cookies onto buttered cookie sheet with spoon and bake until golden brown, approximately 20 minutes at 275°. Makes 12 dozen or more.
Cut meat into serving size pieces. Mix flour, salt and pepper. Pound mixture into meat. Brown steak slowly on all sides in a little oil in large skillet. Don't rush this browning step. Remove steak to roasting pan. Add onions to grease and cook until clear in color. Put cooked onions on top of meat. Add gravy. Cover and cook at 350° for 2 hours. (Slow cooking is the key to its goodness.) Serves 5 to 6.
Melt butter; add mustard and seasonings. Stir well and carefully add egg yolks, one at a time, mixing well after each addition. Slowly add lemon juice being careful not to let mixture curdle. Beat well and return to heat. Stir constantly over medium heat until sauce begins to thicken.
Dissolve yeast in lukewarm water. Combine remaining ingredients and mix well with yeast. Knead well. Cover and let rise until double in bulk. Punch down and let rise again. Punch down and divide into 4 portions. Place dough into 4 oiled loaf pans. Let rise 3/4 hour. Bake in a 350° oven for 1 hour.
Cook noodles according to package directions, adding olive oil to boiling water. Rinse and drain. Combine shrimp soup, crab, cottage cheese, cream cheese (softened), onion, egg, salt and basil. Layer 1/2 of the noodles in a 13 x 9-inch baking dish. Spread with 1/2 the crab mixture; sprinkle with 1/2 of the grated cheese. Top with remaining noodles, crab and cheese. Bake at 350° for 1 hour. Let stand 15 minutes before serving. Serves 6 to 8.
In bowl, combine ingredients; mix well. Chill at least 3 hours. Refrigerate leftovers.
Prepare pasta or elbow macaroni according to the package directions; drain. Rinse with cold water; drain again. Drain 4-bean salad, reserving 1 tablespoon of the liquid. In a medium mixing bowl, toss together pasta and drained salad. Stir together reserved liquid and mayonnaise or salad dressing. Add to pasta mixture. Toss to coat. Cover and chill several hours.
Preheat oven to 350°. Butter casserole dish, set aside. In a medium bowl, mix together butter, sugar, flour and oats. Place half the apples in prepared casserole dish. Sprinkle with half the crumbs. Repeat layers. Bake in 350° oven for 45 to 60 minutes.
Add water and soda to raisins and dates in bowl; let cool. In second bowl, beat eggs, sugar and vanilla until well blended. Stir in flour alternately with cooled fruit mixture just until blended. Stir in nuts. Turn into 2 well-greased loaf pans. Bake in preheated 325° oven for 60 to 70 minutes. Cool in pan on rack for 15 minutes. Remove from pan and cool completely. Wrap airtight and store overnight before serving. Yields 2 loaves, about 18 thin slices each.
Melt margarine. Slightly beat 2 eggs and set aside. When margarine is melted, add corn with liquid, sour cream, and sugar. Stir and add eggs. Add corn muffin mix. Stir well. Pour into a 1 3/4 quart casserole dish that is coated with cooking spray. Bake at 350° for one hour.
Mix ingredients, except beaten egg whites. Fold in egg whites. Bake in three 9-inch pans for 30 minutes at 350°.
Prepare jello with 3 3/4 cups hot water and refrigerate until firm. In mixer, put chilled jello and softened cream cheese; mix at high speed until fluffy. Remove from mixer and add the fruit. Fold in Cool Whip; chill. Yum!
Mix water and yeast. Mix sugar and melted margarine. Beat egg slightly, then combine all ingredients. Place in refrigerator in large bowl (about 4 times larger than mixture). Cover tightly. Dough is best when thoroughly cold or made the night before.
Extract juices from oranges and lemon; add to cider together with cherries. Chill thoroughly before serving.
Pour over beets and let simmer 15 minutes. Not quite enough vinegar for 4 quarts 3 times the amount is enough for 10 quarts.
Let Cheddar cheese and cream cheese stand at room temperature for 1 hour. Combine salad dressing mix, mayonnaise and milk in mixer bowl; mix well. Add cream cheese; beat until smooth. Add Cheddar cheese; mix well. Chill, covered, in freezer for 30 minutes. Shape into ball; coat with almonds. Fat 16 grams total.
Cook onion, green pepper, cabbage, corn, carrots and celery until partially tender in about 3 cups water or in just enough to cover. Simmer about 15 minutes or longer. Add potatoes; cook about 15 minutes. Add spice, salt, sugar, black pepper, beans, V-8 juice and can of tomatoes plus about 2 1/2 cans water. Simmer on low heat for about 1 1/2 hours, then add macaroni and peas; cook about 45 minutes, or until macaroni is just tender.
Cook bacon in large skillet over medium heat until crisp. Add green onions, red pepper and peas; stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated, gently separating grains. Add soy sauce. Cook, stirring until heated through. Serve immediately. Makes 6 to 8 servings.
In skillet or wok, in 2 tablespoons oil, stir-fry chicken strips until opaque. Remove and set aside.
Prepare Kool-Aid as per package in punch bowl. Add can of pineapple juice and 2 liters ginger ale. Stir, add ice and serve chilled. May add additional sugar, if not sweet enough.
Mix together with a spoon, not an electric mixer. Pour into a 9 x 12-inch cake pan and bake at 350` for 35 to 40 minutes.
Start cooking those noodles, first dropping a bouillon cube into water. Brown the garlic onions and crumbled beef in the oil. Add the paprika, salt, flour and mushrooms. Stir and let it cook five minutes, then add the soup and simmer ten minutes. Stir in sour cream, keeping the heat low so not to curdle the sour cream and let heat through. To serve, put noodles on a platter, put on stroganoff mix. Add parsley and serve.
Drain the canned vegetables. Add the green pepper, celery and onion to taste. Mix the sugar, vinegar, oil, salt, pepper and water; bring to a boil. Cool and pour over vegetables. Chill and serve.
Beat eggs with a fork. Add sugar. Then add dark syrup. Next add pecans. Then add melted butter and vanilla. Real butter gives so much more flavor. Pour mixture into unbaked pie shell. Bake about 1 hour or until center is set, when a knife comes out clean at 350°.
Peel and grate carrots; add the other ingredients and mix well. Serves six 1/2-cup servings.
Preheat oven to 425° to 450°. Melt oleo in bottom of baking dish. Salt and pepper chicken to taste; roll in flour. Place in baking dish and cook in oven, uncovered, turning chicken so that it will begin to brown on both sides. Remove from oven and turn oven to 350°. Mix soup and water and pour over chicken. Cover and return to oven for 1 hour or until tender.
Mix all ingredients together until dough is smooth. Make long rolls and place on greased cookie sheets. Place only 3 rolls per sheet because dough will spread. Before baking, brush beaten egg yolk over top and sides of rolls. Bake at 375° for 20 to 25 minutes. While still warm, cut into thin, slanted slices.
Mix Bisquick, milk and 2 tablespoons mayonnaise. Spread in a 9 x 13 pan. Brown sausage and onions; drain. Spread over dough. Mix egg, cheese, chilies and remaining mayonnaise and spread over sausage. Bake at 350° for 25 minutes. Cool and cut into squares.
Soften butter or oleo. Drain blueberries, if canned. In large mixer bowl, combine flour, 1 1/2 cups sugar, baking powder, salt, butter, milk and eggs. Blend at low speed until dry ingredients are moistened; beat at medium speed for 3 minutes. Pour into greased and floured 13 x 9-inch pan. Arrange blueberries on top. Combine 1/4 cup sugar and cinnamon; sprinkle over top. Bake at 350° for 40 to 50 minutes, until cake springs back when lightly touched in center. Cut into squares and serve warm or cool, with whipped or ice cream.
Combine sugar, Karo and water in heavy saucepan. Bring to a boil. Stir in peanuts gradually so as to not lose the boil. Keep at rolling boil until peanuts pop and liquid turns caramel color. Remove from heat. Add soda and salt. Stir well. Pour on well-greased cookie sheet that has been lightly buttered and sprinkled with salt.
In saucepan, combine butter, sugar and corn syrup. Stir well and bring to boil over medium heat. Stir in milk, simmer, stirring constantly until mixture comes to soft ball stage (234° to 238°). Stir in vanilla. Pour over popped corn (air popped works best). Stir to cool. Butter hands lightly. Shape into balls about 3 1/2 inches in diameter.
Cook bacon in a heavy skillet over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Reserve 2 tablespoons bacon drippings. In remaining drippings in skillet, cook cabbage, water, salt and pepper to taste until crisp-tender and transfer to a serving dish. In skillet, heat reserved drippings over moderately high heat. Saute bread crumbs and caraway seed. Stir in bacon and sprinkle over cabbage.
Mix all ingredients together and pour into a 9 x 13-inch pan. Bake at 350° for 1 hour to 1 hour and 15 minutes.
Cut cheese into small blocks. In a pan, place cheese and Ro-Tel on a low flame. Once cheese has melted, add peppers; cook for 2 minutes. Serve with your favorite chips or meat and vegetables.
Blend cooked chicken, cream of celery soup, carrots and celery and place in flat baking dish. Top with stuffing, hot water and butter mixture after mixing together. Bake at 350° for 45 minutes.
Cream shortening and sugar. Add 1 egg at a time, beating well after each addition. Sift together flour, salt and soda; add to creamed mixture alternately with buttermilk. Add vanilla and blend well. Pour half the batter into well-greased and floured 10-inch tube pan; add chocolate syrup to remaining batter and swirl in. Pour remaining mixture over top of the other batter. Bake 350° for 1 hour and 10 minutes. May take a little longer to bake.
Mix cream cheese, 1 Tbsp. milk and 1 Tbsp. sugar in bowl with wire whisk until smooth. Fold in 1 1/2 cup Cool Whip. Pour into graham cracker crust. Blend 1 cup milk and vanilla pudding. Add pumpkin, cinnamon, ginger, and cloves. Mix well. Spread over cream cheese layer. Refrigerate at least 3 hours.
Preheat oven to 350°. In 1 1/2-quart casserole dish, combine all ingredients except bacon. Cut bacon into pieces and arrange on casserole. Bake uncovered about 45 minutes or until mixture is bubbly and bacon is crisp.
Clean mushrooms; take stems out. Brown sausage and onion; drain. Saute stems separately. Mix all ingredients. Stuff mushrooms. Bake at 450° for 15 minutes.
Mix defrosted potatoes with 1 stick melted margarine or butter and set aside.
Mix sugar and butter; add eggs, one at a time. Blend dry ingredients together. Mix extracts and brandy together. Mix flour into sugar mixture with extracts and sour cream. Mix well. Bake in greased and floured Bundt pan at 325° for 1 hour and 15 minutes. Cool in pan.
Mix all dry ingredients in a medium bowl. Add your lard or oil. Slowly add the warm water and mix into a soft dough. If the dough is too soft, add more flour. Form into small balls and roll out. Cook on hot griddle for about a minute on each side. Recipe can be doubled.
Mix all ingredients together. Pour into a greased and floured Bundt pan. Bake at 350° for 1 hour.
Rinse and clean lentils under cold running water. Put in a medium-sized saucepan along with water, oil and salt. Bring to a boil and cook, uncovered, for 20 minutes, over medium heat. Stir occasionally. Add diced potatoes.
Saute together meat, onions, celery and green pepper until meat is no longer pink; drain fat. In a large kettle, combine meat mixture with remaining ingredients. Bring to boil; lower heat and simmer, covered, for 2 to 3 hours.
Remove skin; wash and cut off fat. Soak an hour in salt and vinegar water (about 2 tablespoons of vinegar). Beat eggs lightly. Salt and pepper legs. Dip in flour, then in eggs. Dip again in flour. Fry in deep oil until done on medium-high heat. Turn down and simmer for 15 to 20 minutes.
Make jello by directions on box. When partly set, add sour cream, nuts and celery. Fold carefully and chill.
Cream Crisco and eggs until fluffy, then gradually add sugar, cocoa and vanilla. Slowly add enough milk to make it so you can spread it on the cake. Beat all this very good. You can make this chocolate and store in a plastic bowl with a tight lid for several days. Take out few hours ahead to get soft.
Preheat oven to 350°. Melt butter in oven in an 8-inch square casserole dish. Mix sugar, flour and milk. Pour on top of melted butter. Don't stir. Top with fruit. Don't stir. Cook for 40 to 45 minutes at 350°.
CRUST: Melt butter and mix with flour and pecans. Press out in 9 x 13 pan. Bake at 350 degrees for 15 minutes. Chill while making filling.
Fry bacon. Add to frying pan the last 5 minutes the green pepper and onion. Drain grease from bacon. Add remaining ingredients. Bake for 30 minutes at 350°.
One bowl method: Mix together all ingredients. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 45 to 50 minutes; let stand 10 minutes; remove.
Step 1: Using kitchen shears, cut each wing into 2 pieces. In a large deep skillet, heat the oil over moderate heat. Fry the wings for about 5 minutes or until done. Transfer to paper towels.
Sprinkle lemon pepper on tender, grill on pit for 20 minutes. put in oven with 2 sticks butter, can stay in oven for hours at 200° if needed.
Sift the flour with baking powder and salt. Melt butter and chocolate over hot water. Beat eggs well, then add sugar gradually, beating well. Beat in chocolate mixture. Mix in flour, then nuts and vanilla. Bake in greased 8 x 8 x 2-inch pan. Cool in pan. Cut into squares. Bake at 350° for 25 minutes.
Cut crescent rolls into 16 pieces. Place a piece of apple in each piece of crescent roll. Place in pan. Pour melted butter over the crescent rolls. Mix sugar and cinnamon together and sprinkle over melted butter. Pour orange juice over crescent rolls. Bake at 350° until done.
Mix oil, sugar, eggs and buttermilk. Add flour, salt, soda and cereal. Mix batter thoroughly. Gently stir in 1 cup blueberries if plain bran is used. Bake at 400° for 10 minutes. (Keeps up to 6 weeks in refrigerator.) Store in container with a tight lid. When you take out to bake, do not stir. Just spoon into greased muffin tins or use paper baking cups.
Make cupcakes as directed on package. Just before baking, sprinkle batter lightly with confectioners sugar, a little cinnamon (so some white sugar is still visible) and chopped nuts (1 teaspoon for each cupcake). Bake.
Sift together flour, baking powder and salt. Cut in with pastry blender the shortening. Add milk. Mix quickly and lightly. Turn dough out onto a lightly floured board. Knead for 1/2 minute. Roll out into rectangle, 10 x 12-inch.
In large skillet, heat oil over medium-high heat; brown pork on both sides. Drain. Stir in remaining ingredients and simmer over low heat, uncovered, 10 minutes or until pork is cooked. Serves 4.
Blend together; spread over layer 2. Spread remainder of Cool Whip on top for final layer.
Saute rice and onion in margarine until brown. Add all ingredients in a 3-quart casserole dish. Bake, covered, about 35 minutes at 350°. You can add chicken, pork chops, or any meat you want.
Mix everything, except ginger ale. Place in freezer overnight. Stir occasionally to mush. Just before serving, pour in ginger ale.
Mix first four ingredients and let stand overnight. In morning, drain and add the rest of ingredients. Don't cook.
Put one layer of sour cream, layer of cream cheese, layer of picante sauce, layer of chopped onions, layer of chopped/diced up ham and layer of cheese. Add black olives, if desired.
Sift flour once, measuring 3 cups. Sift flour, soda, salt, baking powder and cinnamon together. Beat eggs one at a time in separate bowl; add oil, sugar and vanilla. Mix in dry ingredients. Add squash and pecans, mixing well. Bake in 2 well-greased 9 x 5 x 3-inch loaf pans 1 hour and 15 minutes at 350°. Delicious served warm with butter. (Can be wrapped in foil and frozen.)