HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend shortening and eggs. Add flour, baking powder, soda and salt. Mix and add sour cream; mix separately the nuts, cinnamon and sugar. Mix cranberry sauce up a bit. Use a tube or Bundt pan. Put 1/2 of batter in greased pan; put in 1/2 of the nut mix and 1/2 of cranberry sauce. Put in remaining ingredients, nut mix and spread cranberry sauce on top. Bake at 350° for 45 minutes.
Preheat oven to 400°. Slice vegetables and put in large casserole dish. Add ground meat and mix well. Add water and cook for 1/2 hour. Stir and add more water if needed. Cook for 1/2 hour more.
Mix all ingredients and let stand overnight, except cherries. Next day cook until thick and add chopped cherries. Cook 5 more minutes. Put into jars and seal.
Cook fish and scallops in boiling water for 5 minutes. Drain. Place in bowl. Add sherry; let sit for 15 minutes. Add scallops, fish and cream of shrimp soup to buttered casserole dish. Top with cheese and bread crumbs. Pour melted butter on top. Bake at 350° for 45 minutes.
Cut up salt pork into tiny pieces. Use Wesson oil in small skillet to brown salt pork. Add salt pork and drippings to 2 quarts boiling water in soup pot. Chop up onions and celery and add to pot. Season with butter or margarine, bay leaves, basil, oregano, cumin powder and crushed red pepper to make spicy. Let boil until cooked. Cut fish filet into small chunks. Add fish to pot and let boil 10 to 12 minutes. Serve over steamed rice. Serves 6 to 8 guests.
Coat chicken with flour. In 12-inch skillet over medium-high heat in hot oil, brown chicken. Remove chicken from skillet. In drippings in skillet, cook garlic, onions, celery, green pepper, curry powder and salt until vegetables are tender. Stir in tomatoes and their liquid; add chicken pieces and heat to boiling. Reduce heat to low; cover and simmer 40 minutes or until chicken is fork-tender. Prepare rice and add raisins.
Cut fruit into serving pieces and mix together. Mix salad dressing made from yogurt, sugar, salt and orange juice. Pour dressing over salad and mix thoroughly. Cover fruit salad and place in refrigerator. Chill for 30 minutes. Sprinkle with fresh grated coconut just prior to serving. Serves 4.
Chop fine the pepper and onion. Mix meal, eggs and oil. Add buttermilk, corn, cheese, pepper and onion. Mix well. Bake in iron skillet at 450° for 25 to 30 minutes.
Combine all ingredients; spoon into a greased 2-quart casserole dish. Cover and bake at 350° for 1 hour. Yields 8 servings.
Cut peppers in half (take out seeds). Cook 3 minutes in water; drain well. Brown beef, onion and oil; add tomatoes, salt and pepper to taste. Simmer 30 minutes. Put peppers in baking dish and fill with hamburger mixture until covered. Bake at 350° about 30 minutes.
Cook pasta according to directions. Break pasta in half before cooking. Mix with other ingredients and refrigerate.
Use 2 to 3 quart casserole dish. Layer with thin layer of macaroni, cheese, butter, salt and pepper. Continue to layer until full (about 3 layers). Mix together milk and eggs. Pour over macaroni mixture, about 1/4-inch from top. Melt butter and crumble in crackers mix. Spread over top and cook in 425° oven approximately 1/2 hour or until milk is no longer runny and crackers browned.
Drain pineapple. Reserve juice. Heat skillet; form sausage into small balls (may make large balls for a main dish meat). Brown in skillet; drain meatballs on paper towels. Drain fat from skillet and add catsup, brown sugar, soy sauce, lemon juice and the reserved pineapple juice. Add meatballs. Cover and simmer for 15 minutes. Add pineapple tidbits and simmer 10 minutes. Serve meatballs from a chafing dish, or as a main dish with rice. Makes about 50 cocktail meatballs.
Add all ingredients except cinnamon and mix well. Bake at 350° for 35 to 40 minutes. Serve warm topped with whipped cream.
Spray cookie sheet with cooking spray. Press out package of cookie dough on cookie sheet. Bake cookie until golden brown at temperature suggested on the roll of dough. Blend together cream cheese, powdered sugar and Cool Whip. Spread this mixture on the cookie after it cools. Then top with your choice of garnish fruits. Refrigerate until served.
In a small saucepan, combine the water and dry pectin and whisk until the pectin is mostly dissolved. You can get dry pectin in the canning section of the grocery store. Add the remaining ingredients, except for the Romano cheese, and place the pan over medium heat. Stir often until the mixture begins to boil, then remove the pan from the heat. Cool for about 10 minutes. Stir in the Romano cheese in to the thickened mixture. Allow the mixture to cool thoroughly, then pour it into a sealed container and chill for at least 2 hours. Makes 1 1/3 cups.
Saute onions in margarine for a few minutes until tender but not brown. Add rice and cook for a few minutes longer, stirring constantly. Put rice and onions in a well greased 1-quart casserole. Add beef broth, mushrooms and soy sauce. Bake, uncovered, at 350° for 40 to 45 minutes. Stir 2 to 3 times while cooking. Serves 6.
Preheat oven to 350 In large bowl, mix sour cream & sugar. Fold in raisins & beaten eggs. Stir in vinegar, salt, cinnamon & cloves. Pour mixture into pie crust. Bake pie for 40 minutes, or until knife inserted in center of pie comes out clean. Remove from oven & let cool. Serve with whipped cream.
Melt butter. Combine next 3 ingredients and add to butter. Cook five minutes. Take off heat and add remaining ingredients. Stir together and spread on cookie sheet. Let set and cut.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Cook and stir beef and onions until brown; drain. Stir in seasoning mix. Pour into pie plate. Bake for 25 minutes. Top with tomatoes and cheese. Bake until a knife inserted between center and edge comes out clean (8 to 10 minutes). Cool 5 minutes. Top with sour cream, tomatoes and cheese, if desired. Serves 6 to 8.
Melt butter in 9 x 3-inch pan. In mixing bowl, mix flour, 1 cup sugar, milk and baking powder. Pour mixture into prepared pan. Pour peaches over mixture. Sprinkle remaining 1/2 cup sugar over all. Bake at 350° for 45 minutes or until golden brown around the edges. Best if served warm with vanilla ice cream.
Mix together the sugar and flour. Add milk and cook in double boiler until thick. Remove from heat and add egg yolks. Mix cocoa with enough boiling water to form paste and add to mixture. Return to heat and cook until thick. Remove from heat and add butter and vanilla. Cool and pour into baked crust. Top with 2 egg whites (beaten stiff) and brown in oven at 325°.
Combine corn meal, flour, sugar, baking powder and salt. Add milk, shortening and beaten egg. Beat until smooth. Bake in 8-inch square pan at 425° for 20 to 25 minutes.
Oil cookie sheet or pizza pan. With rolling pin, roll pizza dough on floured board as thick as pizza. Spread spinach over rolled out dough. Season with pepper flakes, raisins, Feta cheese, salt, oil and olives. Fold dough to form a pocket (log) and place on cookie sheet. Bake at 400° for about 3/4 hour.
Heat oven to 350°. Combine cracker crumbs, sugar and margarine. Mix well. Pat into bottom of a 9 or 10-inch spring-form pan. Set aside. Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg product; beat well. Add yogurt and mix thoroughly. Pour over prepared crust. Loosely place foil over spring-form pan. Bake at 350° for 60 to 70 minutes or until center of cake is set. Gently run tip of knife between cake and edge of pan. Cool to room temperature before removing from pan. Chill. Top with Reddi-Wip or fruit pie filling. Has 4 grams of fat per serving.
Preheat oven to 350°. Mix ingredients. Pour into greased pan (Dutch oven or 11 3/4-inch skillet). Bake for 1 hour or until firm and brown; bake muffins at 400° for 25 minutes.
Combine rice, 1 egg and 1/2 cup cheese, mixing well. Press mixture into a greased 9-inch pie plate. Set aside.
Fry party wings. In saucepan, put 1/2 bottle of barbecue sauce and a whole bottle of hot sauce. After the wings are all fried, put the wings a few at a time in the sauce. Let set for 1 minute.
Dissolve in raisin juice the soda. Cream shortening, sugar and eggs. Add raisins. Add juice to which the soda has been added; add oatmeal, salt, vanilla and nuts. Drop by teaspoon on cookie sheet. Bake for 15 minutes at 375°.
Dissolve Jell-O in boiling water. Cool slightly. Add blueberries and pineapple. Chill until begins to thicken. Stir in nuts. Pour into 9-inch square or equivalent size dish. Top with whipped cream. Sprinkle with a few chopped nuts.
Mix all liquids, then add rest of the ingredients. Pour into greased pan and bake at 450° for 25 to 30 minutes.
Preheat oven to 350°. Rinse and wash beans separately. Set aside white Northern beans only in separate bowl. Place cleaned red and black beans in oval pan. Cook bacon pieces until crisp; remove and drain well. Add to beans in casserole pan. Add all remaining ingredients except white beans and green onion tops. Gently fold all ingredients together to prevent breaking up beans. Cover and bake at 350° for 30 minutes. Remove cover and add white beans and green onion tops for color. Gently fold and bake, uncovered, for 25 minutes more or until beans are bubbly.
Microwave Instructions: Place bacon in 2-quart casserole dish. Cover with paper towel. Microwave (High) for 3 1/2 to 4 1/2 minutes or until crisp. Remove bacon and set aside. Crumble meat in drippings; add onion and green pepper. Microwave (High), uncovered, for 2 1/2 to 3 minutes or until meat is no longer pink. Stir in remaining ingredients. Crumble bacon and sprinkle onto bean mixture. Cover casserole dish. Microwave (High) for 10 to 11 minutes or until hot and bubbly, stirring occasionally.
Put all ingredients together. Beat with spoon 2 minutes. Grease and flour a 9 x 13-inch pan. Bake 30 minutes at 350°.
Stir together flour, baking powder and salt; set aside. In large bowl, at high speed, beat eggs and granulated sugar until very thick	(about	5 minutes). At low speed, beat in lemon juice and butter. Add flour mixture. Stir in milk just until mixed. Pour into greased 8-inch square pan. Place pan in shallow pan (cookie sheet with sides) on oven rack. Pour 1-inch hot water into pan and bake at 350° for 50 minutes or until lightly brown. Cool for	10 minutes and sprinkle with confectioners sugar. Cut into squares. Serve warm. Makes 8 to 10 servings.
Beat eggs thoroughly. Stir in brown sugar and vanilla. Pour in pie shell and bake at 350° until filling is set. Cool before serving.
Melt butter; add milk, cocoa and sugar. Boil 1 minute. Remove from heat. Add peanut butter and oats. Drop on waxed paper. Let cool.
Mix cheeses, green olives, peppers, onion, mushrooms, mayonnaise and half of the black olives together. Spread in a glass 8 x 12-inch pan. Top with pepperoni and remaining black olives. Bake at 350° for 10 to 12 minutes, until melted. Serve with taco chips. Yields 12 servings.
Cream the sugar and butter. Dissolve soda in buttermilk and add it. Separate eggs and beat the yolks well. Add to mixture. Add raisins, currants, walnuts, nutmeg, cinnamon and orange peel and mix well. Add sifted flour and salt. Mix well. Bake at 325° for 10 to 12 minutes. Put in can to store.
Stir together first 3 ingredients; set aside. In mixer bowl beat butter or margarine and shortening on medium speed, for 30 seconds. Add brown sugar and sugar, beat until fluffy, add eggs and vanilla, mix well. Add dry ingredients to mixture and beat until well blended. Stir in nuts and chocolate chips. Drop dough by teaspoon 2 inches apart. Bake at 375° for 8 to 10 minutes. Cool on wire rack. Makes about 72 cookies.
Heat oil in pan; stir in flour. Add milk slowly, stirring until smooth. Cook and stir over medium heat until mixture comes to boil. Lower heat, cook and stir mixture longer. Add green beans, cheese and meat. Cook over low heat, about 20 minutes, until cheese melts, stirring to prevent sticking. Serve over hot cooked rice. Makes 6 servings.
In large mixing bowl, combine limeade, milk and 3/4 container of Cool Whip. Empty into pie shell and freeze for 2 hours or until stiff. Spread remaining Cool Whip on top and serve with a twist of Key lime on top. Delicious!
Mix ingredients together in large mixing bowl. Beat well. Fill greased muffin pan or cupcake liners 2/3 full. Bake for 20 to 25 minutes at 350°. Put powdered sugar icing on top if desired.
Cream the butter and sugar. Add egg yolks, one at a time, beating after each. Add soda to buttermilk and spices to flour. Add flour mixture and buttermilk mixture, then mix with other mixture. Mix in raisins and nuts. Fold in stiffly beaten egg whites. Pour into 4 well-greased cake pans. Bake at 325° for 40 minutes. Cool before icing.
Sift dry ingredients together. Add all liquids and mix until smooth. Add Baker poppy seed filling and nuts. Mix on medium speed for 2 minutes. Turn batter into greased and floured 10-inch tube pan. Bake at 350° for about 65 minutes. Cool cake 5 to 8 minutes before removing from pan.
Heat oven to 350° (325° for glass dish). Microwave chocolate and margarine in large microwavable bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in greased 13 x 9-inch pan. Bake 30 to 35 minutes, or until toothpick comes out with fudgy crumbs. Do not overbake. Cool in pan. Cut in squares.
Cream sugar and butter. Add eggs, well beaten. Flour fruit and nuts with 1/2 of flour. Add remaining flour to egg mixture, then add soda, salt, milk, whiskey and fruit; mix thoroughly. Drop from tip of spoon on greased cookie sheet. Bake in slow oven at 300° for 25 minutes.
In large skillet over medium heat, melt margarine. Add flour and stir until well blended. Slowly add milk, constantly stirring. Once this starts to thicken, reduce heat and add beef. Cook on low heat for 10 minutes. Add salt and pepper if desired. Serve over biscuits or toast.
Make jello with 1/2 cup less water. Put in flat pan to gel. Boil 1 cup of pineapple juice. Add 1/4 cup sugar and the lemon jello. Cool in freezer. Make Dream Whip as directed. Add juice to Dream Whip. Cube jello and add to Dream Whip. Line pan with ladyfingers, then add jello and mixture.
Melt margarine in a large pan or wok. When hot, add onions and chicken. Cook about 3 minutes, stirring occasionally. Add broccoli, cauliflower, zucchini and soy sauce. Continue cooking for 5 minutes or until vegetables are done. Serve with rice. Makes 4 servings.
Mix together Crisco oil, dressing mix and dill weed. Pour over crackers, stirring gently. Cover in airtight container and keep stirred for about 2 hours or overnight. Enjoy!
Mix all ingredients and put in 1/2 gallon or 1 gallon plastic pitcher. (I use a 1 gallon pitcher.) Put in freezer and stir every 2 to 3 hours until frozen. This recipe may be used for other flavors.
Cut each breast in half. Pound out thin. You need two pieces of breast same size for one serving. Put a piece of ham, then a slice of cheese on each of four slices of meat. Make sure filling comes to within 1/2-inch of edge. Top with remaining breast slices, pressing edges of chicken firmly together. Coat breast lightly with flour seasoned with salt and pepper. Dip in eggs and milk (beaten together), then crumbs. Repeat. Cook in hot oil.
Cream butter and sugar. Beat in eggs. Stir in syrup and pecans. Pour into pie shell. Cover top with pecan halves. Bake at 315° to 325° for 45 minutes.
Heat oven to 350°. For pastry, combine flour and shortening; add enough milk to moisten flour until it will be stiff. Chill. In a 9 x 13-inch pan add butter, 2 cups water, white sugar and vanilla. Let this mixture get real hot and stir. Roll pastry into a large circle. Sprinkle with chopped apples and brown sugar. Roll this up into a roll. Cut in 1 1/2-inch slices and put in hot mixture. Cook slow until golden brown, about 1 hour. Serve with ice cream or whipped topping.
Heat oil in ovenproof dish or skillet. Saute chops quickly. Remove to a plate as they brown. If necessary, add more oil and saute rice, onion and pepper until rice is golden brown. Place chops on top of rice mixture. Pour the tomatoes over everything and sprinkle with the oregano and vinegar. Cover tightly and bake at 350° for 1 1/4 hours. Check occasionally to be sure there is plenty of liquid. Add water, if necessary, to keep the rice from sticking. Yields 6 servings.
Mix eggs, butter, sugar and preserves. Add flour and mix well. Pour over fruit and nuts. Grease and flour pans. Bake 4 hours at 250°. Watch cakes in about 3 hours. Makes 2 cakes.
In small saucepan whisk all but pork cops until well blended. Bring to boil over low-medium heat stirring frequently. Reduce heat simmer for 2 min. Place pork chops in a 13x9-baking pan. Top chops with sauce turn to coat. Bake uncovered at 350-degrees for 25 min. or until pink is gone from meat.
Soften butter. In mixer bowl, cream together butter and sugar. Add egg, milk and vanilla; beat well. Stir together the flour, baking powder and salt. Add to the creamed mixture and beat until blended. Divide dough in half. Cover and chill about 1 hour. (I do it overnight!)
Put pork in crock-pot. Sprinkle salt and pepper over shoulder and add vinegar. Cover and simmer 12 hours. Remove from pot and pick meat from bones. Strain liquid and keep approximately 2 cups. Add remaining ingredients. Mix with minced meat and return to crock-pot. Cook on low until juice is cooked down (or cook on high setting for shorter time). Freezes well.
Rinse and brush potatoes. Cut into large chunks. Place soup mix and potatoes and oil in large plastic bag. Empty potato mixture onto nonstick cookie sheet. Bake, stirring and turning occasionally to brown completely, for 40 minutes or until brown and tender, at 450°. Serves 8.
In a large saucepan with a steamer rack, steam the carrots for 8 to 10 minutes or until tender. In a small saucepan, cook the onion in the margarine or butter for 2 to 3 minutes or until the onion is tender. Stir in the flour, salt and dry mustard. Stir in the milk. Cook, stirring constantly, until the sauce is thickened and bubbly, about 5 minutes. Stir in the Cheddar cheese, dill, celery seed and pepper. Cook and stir until the cheese is melted. Toss the carrots with the sauce. Or, arrange the carrots on a platter and top with the sauce. Garnish with fresh dill, if desired. Makes 6 servings.
Preheat oven to 425°. In a small bowl, mix salt and spices until well blended. Set aside. In a large bowl, combine remaining ingredients except pie shell until well blended. Add spice mixture and mix thoroughly. Place pie shell(s) on a foil-lined baking sheet. Pour filling in shells. Bake at 425° for 15 minutes, decrease oven temperature to 350° and bake 60 minutes or until knife inserted in center comes out clean.
In bowl, combine mayonnaise, artichoke hearts, Parmesan cheese and red pepper. In another bowl, beat egg whites until stiff not dry. Fold egg whites into cheese mixture; spoon onto bread slices. Place on baking sheet and broil 4 minutes or until golden brown. Makes 24 appetizers.
Mix avocados and lemon juice. Layer avocados, sour cream, picante sauce, veggies and cheese. Chill.
Cream butter and shortening; gradually add sugars, beating well at medium speed. Add egg; beat well. Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in vanilla. Stir in white chocolate and macadamia nuts. Chill dough 1 hour. Drop dough by 2 tablespoons, 3 inches apart onto a greased cookie sheet. Bake at 350° for 12 to 14 minutes. Cool slightly and remove to wire racks to cool completely.
Soak the bulgar wheat in cold water for 30 minutes, then drain well. Put bulgar wheat in a bowl. Add the tomatoes, mint, parsley and scallions or onions. Pour the lemon juice, oil, salt and pepper over. Toss lightly. Allow to marinate before serving.
Break stems off mushrooms and chop finely. Saute onion in 3 tablespoons water. Add 3 tablespoons liquid Butter Buds, mix chopped stems into butter-onion mixture. Pour lemon juice over them, and stir in bread crumbs, parsley, water chestnuts. Remove from heat source and salt and pepper to taste. Mix in egg yolk. Stuff mixture into caps. Brush Butter Buds over each stuffed mushroom and sprinkle with cheese. Bake 12 minutes at 350°.
Tie spices in cloth and boil in vinegar syrup along with beets 15 or 20 minutes to half hour.
Drain fruit cocktail and pineapple, reserving juice. Chop apples and oranges and mix with fruit cocktail. Mix lemon pudding with 1 cup reserved juice. Pour over fruit and mix well. Just before serving, chop bananas and add to fruit.
Brown ground beef and drain fat. Mix in cheese and chili. Stir until the cheese is melted. Serve with tortilla chips.
In 3-quart oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can onions. Arrange chicken on top. Sprinkle with pepper and paprika. Bake at 375° for 1 hour. Top with remaining onions. Bake 3 minutes. Serves 4.
Mix ingredients together in large container with lid. Use 1 tablespoon in hot milk or water.
You will need a candy-deep fry thermometer. Set molds and spray with Pam on foil. In pot, put water, syrup and sugar and stir a little. Stir and boil. Bring to 275° to 300°. Quickly remove from heat and add flavoring and coloring. Pour into molds right away. Add seed. Let set.
Bring first 5 ingredients to a boil and simmer 20 minutes; cool. Mix with wooden spoon. Add remaining ingredients. Mix well; pour in greased and floured loaf pan. Bake at 325° for 2 hours.
Cook 4 cups of chicken breasts; let cool. Pepper to taste and place in greased dish. Mix celery soup, chicken soup, chicken broth and mixed vegetables. Pour over chicken. Mix self-rising flour, milk and butter. Pour over chicken for topping. Bake at 350° for 40 minutes or until brown.
In mixing bowl cream butter, oil and sugars. Add egg and vanilla. Add flour, baking soda and cream of tartar. Mix well. Chill for several hours or over night. Drop by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. flatten with fork dipped in flour. Bake at 350° for 13 to 15 minutes. Cook on wire rack. Yield: About 4 dozen.
When mixture is hot, add meatballs and simmer for 10 to 15 minutes.
Mix jello and	chill until it begins to thicken. Add the other ingredients.	Mold or put in a long glass dish.
Heat buttermilk, but do not scald. Add oil, sugar and salt; cool to lukewarm. Add yeast, dissolved in 1/4 cup warm water. Add 3 cups flour and soda; stir to make a smooth batter. Add remaining flour to make a stiff dough. Place in a greased bowl and refrigerate overnight.
Cook broccoli florets until tender. Cook rice until it is just done. Melt Velveeta with milk and butter. Season with salt and pepper to taste. Combine all ingredients in 2-quart casserole dish. Top with your choice of dried onions, bread crumbs or crushed potato chips.
Slowly melt butterscotch bits. Add noodles and nuts. Mix thoroughly. Drop by tablespoons onto waxed paper.
Rub meat with cut cloves of garlic and dredge with flour. Sprinkle with salt, pepper and paprika. Place in roasting pan in which shortening has been melted. Arrange onions and carrots around and under meat. Place in preheated oven and roast at 325° allowing 25 to 35 minutes per pound. (Do not turn roast with a fork. Piercing the seared outer coat releases juices that should remain inside. Do not baste.) Thicken gravy after roast is done and lifted from the pan.
Let each child crack an egg in the pan. Add milk. Add food coloring until eggs are green. Stir the whole thing together. Add ham. Stir and cook well.
Brown bacon, ground beef and onion; drain. Add remaining ingredients. Bake at 300° for 1 1/2 hours, covered. Serves 8.
Dissolve jello and let cool. Add undrained pineapple, other fruits, and celery. Refrigerate.
Preheat oven to 300°. Grease a 10 x 5-inch loaf pan and dust lightly with flour. Cream butter and gradually blend in fruit sugar; beat until light and fluffy. Then add, one at a time, three eggs; beat thoroughly after each addition. Blend or sift together flour and salt. Add gradually to the creamed mixture, blending thoroughly. Fold in halved red cherries, green cherries and grated lemon rind. Pour into prepared pan. Bake in preheated 300° oven for about 1 hour and 20 minutes.