HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening, sugars and eggs well. Alternate dry ingredients with vanilla, ending with dry. Place large clumps (golf ball size) on greased cookie sheet. Bake at 325° for approximately 18 minutes. Depending on size of clumps, yield is 1 1/2 dozen large cookies.
Put pork in a pot with the water. Add a few grinds of black pepper; bring to a boil, cover and simmer 1 hour. Taste broth and add additional pepper and salt if needed.
Dissolve yeast in warm water; let stand 5 minutes. Combine shortening, milk, sugar, salt, nutmeg and cinnamon in a large mixing bowl; stir until shortening melts. Cool to 105° to 115°. Add yams, egg and yeast mixture, mixing well. Gradually stir in enough flour to make a soft dough.
Melt margarine and mix together with rest of ingredients. Can bake chicken in this and baste every 15 to 30 minutes or use like barbecue sauce on the grill.
Beat margarine and sugar until fluffy. Add eggs, one at a time. Add milk and dry ingredients alternately. Stir in blueberries, coated with extra 2 teaspoons sugar and 1 teaspoon plain flour. Bake 70 minutes at 350°.
Mix all ingredients well with electric mixer or by hand. Pour into greased 9 x 13-inch pan. Cover pan lightly with foil. Bake at 350° for 1 hour. Remove from oven and remove foil cover after 15 minutes. Let cool completely. Cut into finger size squares. Coat with potato starch.
Simmer ingredients until flavors are blended. Put in bowls. Sprinkle shredded cheese on top of soup.
Combine sugar, oleo and eggs. Sift in flour and cocoa. Add vanilla and nuts. Bake at 350° for 30 minutes.
Stir together beans, 3 tablespoons of tomato sauce and 1/2 teaspoon red pepper sauce and spread in a 1 1/2 quart baking dish. Top with tomatoes, shredded Jack cheese. Add chili powder to beef and cook until brown and drain. Add remaining tomato sauce, salt and 1/2 teaspoon pepper sauce. Spread over casserole. Sprinkle with Cheddar cheese. Bake at 350° for 15 to 20 minutes until cheese is melted.
Mix lightly and put into greased and floured pie pan or 9 x 9-inch square pan. Bake at 350° until lightly browned or apples are done, approximately 25 to 30 minutes.
Mix all together in a 9 x 9-inch pan. Marinate for 8 hours or overnight. Bake, uncovered, for 1 hour at 350°.
Mix flour, baking powder and salt in a large bowl. Gradually stir in water to make a soft dough. Continue stirring until dough is smooth and shiny. Cover bowl with a clean towel and set aside for 30 minutes. Shape dough into 16 balls, about the size of an egg and roll them on a lightly floured board to 1/2-inch thickness or less. Pour oil 1 1/2-inch deep in a heavy frying pan and heat until it is just before the smoking point. Place dough into hot oil, turning with a fork when it has browned on 1 side, until it is golden brown on both sides. Drain on absorbent paper. Serves 6 to 8.
Sift dry ingredients together in a bowl. Mix rest of ingredients by hand. Make well in center of dry ingredients and pour liquid mixture; stir until well mixed. Pour in greased and floured loaf pans. Use 6 (3 x 6 x 2-inch) pans or 2 (9 x 5 x 3-inch) pans. Bake at 350° for 1 hour for large loaves and 40 minutes for small pans. Real good sliced thin and spread with cream cheese.
Grease and flour two 9-inch pie pans. Beat all ingredients, except coconut. Pour into the two shells. Bake at 350° for 25 minutes or until golden brown.
Put box of brown sugar in top of double boiler with simmering water. Mix together the next 5 ingredients and stir into brown sugar. Stir until well mixed. Pour into well-greased pan and bake at 350° about 20 to 25 minutes until golden brown. Cut into squares while warm. Let cool before removing from pan.
In food processor or blender, chop peppers, then nuts. Add cheese. Roll up 1 full teaspoon of cheese mix in each ham slice.
Preheat oven to 350°. In a 9-inch square baking dish, combine pie filling, apples and ReaLemon. In bowl, cut margarine into cake mix until crumbly. Add pecans. Sprinkle over pie filling. Bake for 40 to 45 minutes, or until golden brown.
Peel raw beets. Cook until tender. Combine first 5 ingredients in a saucepan. Heat to boiling. Add cooked beets. Simmer 10 minutes. Pack beets into canning jars. Pour syrup over beets. Seal. Yields about 4 pints.
Cream together sugar and butter until fluffy. Add eggs. Fold in pineapple and bread cubes. Bake in 8 x 13-inch greased pan for 1 hour at 350°.
Saute onion in oil until tender. Boil in a large pot the zucchini, onion and next 6 ingredients. Cover, reduce heat and simmer 30 minutes or until zucchini are tender. Spoon soup into bowls and top with cheese. Serve with chips. Makes 1 1/2 quarts.
Drain fruit and fold all ingredients into Cool Whip. Refrigerate until serving time, placing a cherry on top of each serving, if desired.
Brown meat and onions. Mix cooked noodles, peas and corn together with mushroom soup and sour cream. Put all in casserole. Brown bread crumbs in butter and spread on top. Bake in 350° oven for 45 minutes.
First cook macaroni (rinse and drain). Set aside until later. In large skillet, add hamburger and onion; brown until cooked. Add tomatoes. Add 1 tablespoon of sugar or more to taste. Simmer these ingredients for about 1 1/2 hours. Add your cooked macaroni to meat and tomato mixture. Add salt and pepper, also grated cheese on it, too.
Mix all ingredients; pour part of mix into jello mold. Freeze overnight. Just before serving, unmold frozen juice and place in punch to keep cold.
Mix together all ingredients and place in unbaked pie shell. Bake at 350° until knife comes out clean (about 50 minutes).
Preheat oven to 350°. Pour oil into 13 x 9 x 2-inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients into pan. Stir with fork or spoon until blended (about 2 minutes). Scrape sides. Spread batter evenly. Bake at 350° for 35 to 45 minutes until toothpick comes out clean. Sprinkle cooled cake with powdered sugar.
Cream together Sugar and Butter. Add Eggs and beat. Add Flour, Nuts and Apricots. LAST add Milk (with sifted ingredients in it). Beat thoroughly. Bake in loaf pan at 325 for 1 hour.
Bring rice, butter and salt to a boil in water; cover and simmer gently until rice is soft and swollen, stirring occasionally to prevent sticking, about 45 minutes. Add sugar and lemon juice to rice mixture and mash with potato masher. Add cardamon. Dissolve saffron in hot water; add to rice mixture. Mix well. Pour pudding in large serving bowl. Decorate top with cinnamon and almonds.
Mix all ingredients; pour into 2 unbaked pie shells. Cook at 350° for 45 minutes.
Cut ribs into 3 to 4 rib sections and season with Cavender's seasoning, pepper and paprika. Place ribs, bone side down, in shallow roasting pan. Cover tightly and bake at 350° for 1 1/2 hours. May be done to this point and refrigerated.
Mix soup, milk and sausage. Pour in baking dish (2 1/2-quart) with 1/4 cup milk. Mix remaining ingredients together and pour over sausage mix. Place cheese on top. Let set overnight. Bake at 300° for 1 hour.
Prepare Pecan Crust; cool completely on wire rack. In large microwave-safe bowl, stir together whipping cream and sugar. Microwave at High for 1 1/2 to 2 minutes or just until mixture begins to boil. Stir in chocolate chunks until chunks are melted and mixture is smooth. Stir in vanilla. Refrigerate until mixture is completely cool and thickened slightly. Beat just until mixture stiffens and lightens in color; spread evenly over cooled crust. Cover; refrigerate until firm. Spread with whipped topping; garnish with fresh fruit. Serve cold. Refrigerate leftover dessert. Makes 10 to 12 servings.
Remove mushroom stems and chop very fine. Saute mushrooms and onion in butter and oil. In a bowl, combine seasonings, bread crumbs and cheese; add mushroom mixture and stir until thoroughly moistened. Fill mushroom caps with mixture and bake at 350° for 20 minutes.
Preheat oven to 350°. Place cleaned chops (single layer) in a shallow baking pan. Salt and pepper to taste. On each chop, place onion slice, 1 tablespoon brown sugar and 1 tablespoon catsup. Bake, covered, for 1 hour. Bake, uncovered, for 1/2 hour. Watch that chops don't dry out. Add water to pan as necessary. Baste as needed.
Preheat oven to 350°. Combine brown sugar, nuts and cinnamon in small bowl for topping; reserve. Combine flour, soda, baking powder and salt; set aside. Cream sugar and shortening in large bowl with electric mixer. Add eggs, sour cream and vanilla; mix well. Stir in flour mixture and beat just until thoroughly combined. Pour half the batter in a greased tube pan. Cover with the reserved topping. Pour in remaining batter over topping. Bake for 45 to 60 minutes or until toothpick inserted in center comes out clean. Makes 1 large coffee cake.
Mix everything together. Bake at 350°, uncovered, for 20 minutes. Dip is done when it bubbles on top.
Preheat the oven to 375°. Cut four large squares of foil. Peel back but do not remove the corn husks. Remove the corn silk. In a small bowl, blend together the butter, basil, oregano, salt and pepper. Spread about 1 tablespoon of herbed butter on each ear of corn, then close the husk around the corn. Wrap each ear of corn tightly in foil and bake for 30 minutes or until tender.
Cream butter and sugar. Add oats, syrup and vanilla. Pat dough in a 9 x 13-inch pan (ungreased). Bake at 350° for 15 minutes (no longer!).
Mix ingredients, except almonds. Cook to 295°, stirring constantly. Stir in almonds. Pour onto ungreased cookie sheet. Working quickly, spread as thinly as possible. Melt chocolate in double boiler and spread on the cooled toffee. Put in a cool place to harden and then turn over and spread chocolate on other side. Cool until firm. Break into desired pieces.
Combine all ingredients (drain artichokes and chop into large pieces). Bake at 350° for 30 minutes. Serve warm with crackers, Melba toast or Doritos.
Prepare macaroni and cheese dinner according to package directions. Set aside. Brown ground beef in a skillet, stirring until it crumbles. Drain and pat dry with paper towels. Combine macaroni and cheese dinner, beef and tomatoes in a lightly greased 1 1/2-quart baking dish. Bake at 350° for 15 minutes. Sprinkle with cheese. Bake for 5 additional minutes. Yield: 4 servings.
Place broccoli in greased 9 x 13-inch glass dish. Spread chicken over broccoli. Place (1/8-inch thick) slices of cheese over chicken. Mix soup and Miracle Whip together and spread over cheese. Sprinkle water chestnuts on top. Bake, uncovered, 40 minutes in a 350° oven. Remove from oven and cover with French fried onions. Bake 5 minutes longer.
Spread 1 cup brown sugar in bottom of 9 x 13 baking dish. Pour 1/2 cup ketchup and 1/8 cup lemon juice over brown sugar and mix together. Place pork chops on top. Put remaining brown sugar, ketchup and lemon juice (mixed) over pork chops. Bake, uncovered, at 325° for 1 1/2 hours, turning once after 45 minutes. The last 15 minutes, turn oven up to 425° and cover with foil to candy pork chops.
Melt candy and 1 stick oleo. Set aside. Cream sugar and 1 stick oleo; add eggs, 1 at a time and beat after each. Add flour and soda alternately with buttermilk. Add melted candy and oleo to mixture. Add pecans. Bake at 325° for 35 to 40 minutes.
Place chips, cheese and refried beans on plate and microwave until warm. Place other ingredients on top. Use other low or no-fat toppings, if desired. May cut this down for 1 serving or increase the amount for more people.
Cook broccoli using package directions; drain. Combine broccoli, mayonnaise, soup, onion and egg in bowl. Mix well. Pour into greased 2-quart casserole. Top with cheese and bread crumbs. Bake at 325° for 45 minutes. Yields 8 servings.
Brown peppers, onions and sausage in a skillet. Mix the rest of the ingredients in a large roasting pan. Add sausage, onions and peppers. Bake at 350° for about 1 1/2 hours. Serve on semi-hard rolls.
Beat eggs and add in order with 1/4 teaspoon salt, Sucaryl solution, melted butter, hot pumpkin and scalded milk. Pour into chilled unbaked pie shell and bake. Bake at 450° for 10 minutes, then at 325° for 30 minutes.
Cook macaroni/noodles with chopped up onion. Drain and mix with all other ingredients. Pour into casserole dish. Cover top with crushed up potato chips. Bake 30 minutes in oven on 300°, or bake for 15 minutes in microwave.
Remove bones from chicken. Cut in small pieces. Mix rice, chicken soup and onion. Use water chestnuts and almonds, if desired. Just as good without. Place cracker crumbs on top and dot with margarine. Bake at 350° for 45 minutes.
Mix both sugars, cornmeal, flour, eggs butter and milk together. Mix well; add remaining ingredients and pour into pie shell. Bake at 375 degrees for 40 to 50 minutes.
Mix orange cake mix according to package directions. Pour into a 13 x 9 pan and bake according to directions. After removing cake from oven, poke holes in cake (1-inch apart) with a fork.
Clean trout and roll in dry ingredients, which you can mix well. Insert 1/2 slice bacon in cavity of trout and fry until done in equal parts butter or margarine and shortening.
Brown and cool sausage; beat eggs. Add milk, salt and dry mustard, beat again. Add bread (make into crumbs first) and stir. Add cheese, sausage, mushrooms and stir. Put into a greased 9 x 13-inch glass dish and refrigerate overnight. Bake at 350° for 40 to 45 minutes or until brown around edges.
Mix shortening, sugar and eggs thoroughly. Stir in milk. Sift together the flour, soda, salt and cinnamon. Add to egg mixture with milk. Add the remaining ingredients and mix well. Chill. Drop small bits of dough on greased baking sheets and bake 20 minutes at 275°. If desired, add a pecan or cherry half to top of each cookie.
Cook okra according to package directions. Drain. Cook onion and green pepper in oil until tender, but not brown. Blend in sugar, flour and seasonings. Add tomatoes and okra. Cook over low heat until vegetables are hot through, stirring as little as possible. Makes 4 servings.
Mix beans and brown sugar to taste. Cut up pineapple in mixture and stir in salt and pepper. Place in casserole dish. Put strips of bacon on top. Bake until strips of bacon are brown in a 350° oven.
Mix first 5 ingredients and boil 2 minutes. Remove from heat. Mix in the peanut butter and oatmeal. Drop on waxed paper.
In a 13 x 9-inch glass baking dish, stir together vinegar, sugar, salt and crushed red pepper. Cut each unpeeled cucumber lengthwise into 6 wedges. Place in baking dish with marinade. Peel carrot and cut crosswise in half. Cut each half lengthwise into matchstick thin strips. Place carrots in baking dish with cucumbers. Toss to coat. Cover and refrigerate at least 4 hours, stirring occasionally. Makes 16 accompaniment servings.
In a large bowl, cream sugar and butter. Add eggs and banana and mix well. Set aside. In a large bowl, sift flour, salt and baking soda. Add to creamed mixture alternately with buttermilk, mixing well after each addition. Fold in walnuts. Pour into greased 8 x 4 x 3-inch bread pan and bake in preheated 350° oven for 1 hour or until toothpick comes out clean from center. Cool completely in pan on wire rack. Wrap loaf in foil and store in refrigerator.
Combine all ingredients in a wide mouthed bottle and shake. Chill. Shake and mix thoroughly before serving.
Melt shortening and let cool. Mix other ingredients together. Mix in shortening. Chill in refrigerator a short time. Make 1-inch balls and roll in sugar (small cookies) or make large balls, flatten and press into sugar (large cookies). Place cookies on ungreased cookie sheet 2 inches apart. Bake at 350° for 8 to 10 minutes for small cookies and 10 to 14 minutes for large cookies. Don't overbake!! They don't look done when you take them out of oven. Allow cookies to cool or they break apart when removing from pan. But don't let them cool completely before removing.
Cream butter and sugar together. Add the egg yolk and vanilla, blending well. Blend in the flour, little at a time. Fold in the crushed chips and nuts. Drop by teaspoonful on ungreased cookie sheet. Bake at 350° about 15 minutes.
Combine raisins, sugar, water, shortening and spices. Heat to boiling and simmer 2 minutes. Cool 1 hour. Resift flour with soda and salt. Stir into raisin mixture along with nuts. Turn into greased 9-inch tube or square pan. Bake in slow (300°) oven 50 to 60 minutes. Cool in pan.
Dice crab meat into small chunks. Add onions, blades and celery together. Add mayonnaise and black pepper to taste. Chill and serve with crackers.
Cream together butter, sugar, eggs and flour. Press dough in greased pan and add apples on top of dough. Sprinkle with brown sugar and cinnamon and dot with butter. Bake at 325° for about 40 minutes.
Cream the sugar and oleo. Add egg. Sift flour, baking soda and cream of tartar. Add to creamed mixture. Roll and cut with glass. Fill with apricot or raisins. Bake at 375° for 10 minutes.
Cut squirrel into serving pieces and shake in paper bag containing flour and seasonings to dredge well. Fry in skillet until brown. Remove meat from skillet and pour off all grease except 2 tablespoons. Add water and bring to boil. Return squirrel to skillet; reduce heat to low. Cover and cook for about 1 hour until meat falls off bone.
In a large skillet brown ground beef; drain grease. Add ground beef and refried beans together. Mix well. Add picante sauce. Heat until hot, then add 1 large package of shredded Cheddar cheese. Dip with tortilla chips. Enjoy.
Saute onion in small amount of oil. Boil squash until tender. Pour off water. Add egg and milk, after mixing together. Add also the cracker crumbs and 1 cup cheese. Pour into a baking dish. Put 1/2 cup grated cheese on top. Bake at 350° for about 30 minutes.
In a large baking pan, combine first 7 ingredients. As you add each cereal, spray very lightly with a vegetable spray. This will help the cereal mixture absorb the seasonings. Stir. Combine the 2 sauces and liquid smoke. Sprinkle over cereal mixture, stir often. Combine remaining 5 ingredients and sprinkle over party mix, stirring several times. Bake in 250° oven for 1 hour, stirring every 20 minutes.
Soak bread in milk; crush with hands until well mixed. Then add eggs, sugar, vanilla and raisins. Stir well. Pour oleo in bottom of thick pan and bake until firm. Let cool, then cube pudding and put in individual dessert dishes. When ready to serve, add Whiskey Sauce and heat under broiler.
Combine 1/4 cup butter, parsley and basil; blend in Ricotta, salt and pepper. Stir in milk and blend well; keep warm. Cook noodles until tender; drain. Cook garlic in 1/2 cup butter for 1 to 2 minutes. Pour over noodles; toss lightly and quickly. Sprinkle with 1/2 cup cheese; toss again. Pile noodles on warm platter and spoon sauce over; sprinkle with remaining cheese. Serves 6 to 8.
Cook broccoli according to package directions. Melt cheese and margarine in double boiler. Layer broccoli and crackers in casserole dish. Pour cheese over broccoli and crackers. Bake at 320° for 30 minutes.
Sift all dry ingredients together, except oatmeal. Mix raisins and nuts with small amount of flour mixture. Cream shortening, add sugar, well beaten egg and milk. Add gradually the dry ingredients, add oatmeal, nuts and raisins. Drop by spoonful on a greased cookie sheet and bake in moderate oven 350°-375° for 15 - 20 minutes.
In large skillet, melt butter over medium heat. Add peppers and onions and saute until tender. Add olives, mushrooms and pineapple and simmer until heated through. Can add celery with peppers and onion, if desired. Very good with steak.
Cook and debone chicken. In large skillet, saute celery and onions until soft; add flour to thicken. Add milk to make a sauce. Add Velveeta. After Velveeta is melted, add chilies and chicken. Serve over rice.
This makes liquid for 2 quarts pickles. Pour hot liquid over pickles in jar and seal.
Place eggplant slices on greased broiler pan. Brush with some of the oil. Broil 4 to 5 inches from heat for 4 to 5 minutes. Turn slices; brush with remaining oil. Broil 4 minutes more. Combine spaghetti sauce, onion, garlic and salt. Spread each slice with some spaghetti sauce; sprinkle with Parmesan cheese. Top each with 3 thin strips of Mozzarella. Broil 1 to 2 minutes more or until lightly browned and cheese is melted. Makes 6 servings.
Put ingredients in blender in order given. Cover and run at high speed until well blended. Chill. Serve as dip with crackers or potato chips.
Brown hamburger, onion and green pepper in a greased skillet. Add tomatoes, ketchup, salt and pepper. Cook for 15 to 20 minutes to blend flavors. Cook macaroni in salted water; drain. Add to ingredients in skillet. Let simmer until blended well.
Cook chicken; pick off the bones. Cut up in small pieces. Cook noodles in the broth that the chicken was cooked in. Mix all ingredients together; add salt and pepper to taste. Put into a baking dish; cover with bread crumbs and pour melted butter over top. Put as many crumbs as you like. Bake at 350° for 20 to 25 minutes.
Melt butter over low heat in a frying pan. Add mushrooms. Cover and saute 3 to 4 minutes. Sprinkle flour over butter-mushroom mixture, stirring thoroughly to blend. Add milk slowly. Continue to stir. Then add cream and salt and raise heat slighlty. Cook until thickened, stirring to keep smooth. Good to serve over meats, chicken or fish.
In saucepan, heat oil, garlic and all seasonings. Add water and wine. Add scallops. Cover and simmer over low flame for 20 minutes.
Dissolve jello gelatin and salt in boiling water. In pot, add butter and bring to a boil, stirring constantly. Add sweet potatoes and cook over medium heat for 15 minutes, basting frequently. When syrup thickens and is glossy, remove from heat.
Combine ingredients in a large roaster or casserole; cover. Cook 5 hours at 250°. Never remove lid while cooking. Serves 4 to 6.
Dissolve jello in cup of hot water. Add cream cheese, mayonnaise, horseradish and salt. Blend with beater until smooth. Add lemon juice. Chill until partly set. Stir in cucumber and onion. Turn into 3-cup mold and chill until firm.
Cut the eggs in half lengthwise, scoop out yolks into small mixing bowl and mash well. Add remaining ingredients and blend well.
Mix all ingredients except tomato soup and water. Form into balls. Place in baking dish and mix soup and water and pour over meat balls. Bake for 45 minutes at 350°.
Combine all dry ingredients (flour, spices and baking soda). In separate bowl, beat eggs, oil and vanilla well. Add dry ingredients. Fold in apples, nuts and chips. Pour in a tube pan (greased and floured) and bake 1 hour at 325°.
Place apples and water, layered, in a 10 x 6-inch baking pan. Sift flour, sugar, cinnamon and salt into a bowl. Cut in margarine or butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 350° for 30 to 40 minutes. Serve plain or with vanilla ice cream.
Cream together carrots, sugar, cooking oil and eggs. Sift together flour, baking soda, salt and cinnamon. Add sifted ingredients to creamed ingredients; stir in nuts. Pour into tube pan. Bake in 350° oven for 1 hour and 10 minutes.
Dissolve Jell-O in boiling water. Spoon in ice cream, stirring until melted and smooth. Stir in orange juice. Pour into a 5-cup mold. Chill until firm, about 4 hours. Unmold. Garnish with orange slices and strawberries, if desired.
Rub chicken with salt and pepper. Place in oiled baking dish. Brush with oil. Bake at 350° for 30 to 40 minutes, turning once during cooking period. Remove from oven.
Dissolve Jello in hot water mix well, add cold water and mix. Place in refrigerator for 1 hour until just starting to set. Once Jello is ready, mix remaining ingredients into Jello with electric mixer on medium speed. Place in a 9 x 12 inch or 9 x 13 inch dish and refrigerate until firm. Enjoy!
Mix flour, brown sugar, melted margarine and nuts. Spread in a 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Stir several times while baking. Cool; spread 2/3 of the crumb mixture in the pan.
Boil meat until tender. Grind or pull apart in strings as coarse as possible. Add other ingredients to water that is left from roast. Simmer until onions are tender. Serve with tortillas.