HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir and toss together 1/4 cup sugar, baking soda and salt. Beat eggs lightly in bowl. Beat in shortening, 1/4 cup orange juice and milk. Add remaining dry ingredients, mixing just until flour is moistened. Batter should not be completely smooth. Fold in dates and nuts.
Mix ingredients. Sprinkle top with the 1/3 cup sugar and cinnamon. Bake at 350° for 45 minutes in a 9 x 13-inch greased and floured pan.
Cook rhubarb as directed on package with the sugar; let cool. Mix Jell-O and boiling water. Add the strawberries and rhubarb to Jell-O. Pour into mold and refrigerate until firm. Yields 12 servings.
Simmer until vegetables are tender, about 20 minutes, or place everything in crock-pot for 3 or 4 hours. Serve with a sourdough toast and a fresh fruit salad.
Coat chicken pieces with mix of flour, salt and pepper. Heat 1/2 cup oil in skillet, add chicken and brown on all sides. Place in large baking dish. Heat 2 tablespoons oil and	saute garlic until lightly browned. Add Marsala and parsley; mix well. Pour over chicken in baking dish. Bake at 325° about 45 minutes or until tender, turning once. Prepare potatoes and place around baking dish.
Mix all ingredients well. Roll in ball about the size of a large marble. Bake in 400° oven for about 10 minutes or until brown. Makes about 190. These may be made ahead and frozen.
Heat oven to 350°. In a bowl, combine flour, brown sugar, cinnamon, ginger, baking powder and baking soda. Add shortening, molasses, egg and water. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Pour into a greased and floured 8 x 8 x 2-inch baking pan. Bake in a 350° oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack in the pan 10 minutes. Remove from pan and serve warm. Serves 9.
Blend; pour over chicken wings. Allow to marinate for 6 hours or overnight. Grill wings. Presto!
Place meat strips in plastic bag or bowl; add Italian dressing, turning to coat strips. Tie bag securely or cover bowl and marinate in refrigerator 3 hours or longer. Tear spinach into pieces and place in large salad bowl. Drain marinade from meat, reserving marinade. Add meat, artichoke hearts, onions and olives to spinach; toss lightly. Add tomatoes and reserved marinade, as desired, and toss lightly to combine. Makes 6 servings.
Combine all the ingredients and bake at 350° for 1 1/2 hours. Let stand for 5 minutes before serving.
Brown pork ribs and set aside. Brown onions, bell pepper, garlic, ground chuck and pork. Combine pork ribs with mixture. Add seasonings, parsley and cooked rice. Add chopped green onions just before serving.
Sift, then measure the flour. Sift again with the baking soda and salt. Combine sugar, butter, eggs, vanilla and milk. Then add the flour, beating it until smooth. Place the dough in a covered bowl and chill in the refrigerator overnight or several hours. Cut out a small amount of dough and place on a lightly floured board and roll thin. The remainder of the dough can be left in the refrigerator until time for the next baking. Bake on an ungreased baking sheet at 425° for 8 to 10 minutes.
Melt butter. Add and mix parsley, lemon juice, dill weed and cheese. Add biscuits to butter to coat. Place biscuits on end in Bundt pan. Bake at 375° for approximately 12 minutes.
Mix together first 3 ingredients. Mix together eggs, margarine and sugar and combine both mixtures. Add flour and vanilla. Roll out and cut. Bake at 375° for 10 minutes.
In large pan combine applesauce, sugar and Kool-Aid. Bring to a boil, stirring frequently to prevent sticking. Cook for 20 minutes. Remove from heat; stir in flavoring. Pour into hot sterilized jars. Seal at once.
Beat at high speed until smooth. Refrigerate. Dip your apples or other favorite fruit and enjoy.
Put meat and vegetables into oven casserole dish. Mix broth and soups together. Pour over meat and vegetables. Cover and bake for 2 hours at 350°. If desired, the last 15 minutes, add fresh broccoli flowerets.
Put spices in a tea ball or tie them in cheesecloth. Heat slowly to no more than 170°. Do not boil. Let it steep while you make a snowman.
Dissolve sugar in cranberry juice in saucepan over low heat. Add to other juices and chill. Pour over ice ring in a large punch bowl. Add 7-Up just before serving. Makes 24 (6 ounce) servings.
Mix all ingredients well. Drop by spoonfuls on cookie sheet and freeze. Store in plastic bag in freezer.
Combine all ingredients in a medium mixing bowl. Blend thoroughly. Spread mixture evenly in a glass loaf dish. Cover with wax paper. Microwave at Power level 7 for 25 minutes or until center is no longer pink. Let stand 5 minutes before serving.
Cook spaghetti in chicken broth; drain. Saute onions and bell pepper. Add soups, tomatoes with liquid and Velveeta. Heat until cheese has melted. Put spaghetti in casserole. Place chicken on top of spaghetti. Pour soup mixture over chicken and spaghetti. Bake at 350° for 30 minutes.
Cream butter and sugar; beat in eggs. Work in sifted flour and baking powder. Chill dough well. Divide dough in half and roll each half into rectangle. Place one rectangle on a buttered baking sheet. Brush with butter and sprinkle with nuts and sugar. Brush other half with butter and sprinkle with sugar. Place second 1/2 over first and press edges together. Bake in 350° oven for 15 minutes or until light brown. Cut into fingers while slightly warm. Nice on a cold day with hot tea or coffee.
Spray mini muffin pans with nonstick cooking spray. Divide the dinner rolls into layers and press into cups. Mix remaining ingredients and fill cups with 1 tablespoon of the mixture. Garnish with paprika. Bake at 375° for 15 to 20 minutes.
Roll out bottom crust and fit into 9-inch pie plate. Arrange apples slices in pastry shell. Cover with top. Make hole in center of pastry shell top, large enough for funnel. Bake in 400° oven 30 minutes or until crust is golden. Remove from oven. In small saucepan, mix together margarine, cornstarch, cinnamon, salt and dark corn syrup. Bring to a boil, boil 5 minutes. Place funnel in hole in center of pie. Pour corn syrup mixture through funnel, tilting pie so that mixture is evenly distributed. Cool.
Combine first 11 ingredients in a large Dutch oven. Bring to a boil. Cover. Reduce heat and simmer 20 minutes, or until vegetables are tender. Add spinach and simmer an additional 5 minutes. Yields about 3 1/2 quarts. Contains about 64 calories per 1 cup serving.
Cream sugar and shortening very well. Add eggs, one at a time, beating well. Add syrup. Add flour and milk alternately, small amount at a time, and beating well after each addition. Bake 30 minutes at 375°.
Cream the margarine and cheese. Sift flour and cayenne. Add to creamed mixture. Stir in cereal. Drop by teaspoon on ungreased cookie sheet. Bake in a 350° preheated oven for 15 to 20 minutes. Makes 2 dozen.
Whisk together the egg yolks and granulated sugar. Whisk in milk and cornstarch until smooth. Cook over medium heat, stirring until boiling. Continue to cook for 1 minute. Whisk in broken chocolate until smooth. Add liqueur. Transfer to a large bowl; press with plastic and cool to room temperature. Line a 9-inch spring-form pan with ladyfinger halves. Beat whipping cream with confectioners sugar for soft peaks. Fold into chocolate mixture. Pour half chocolate mixture into pan. Cover with remaining ladyfingers and add remaining half of chocolate. Garnish with stiff whipping cream and chocolate curls. Chill overnight.
With fork, mix flour, shortening, sugar and salt. In separate dish, beat vinegar, egg and water. Mix with flour mixture. Toss with fork. Makes 2 double crust and 1 single (or 6).
Beat the eggs well. Add sugar, vanilla, salt, bananas and milk. Put in 1-gallon crank freezer. Turn until you can't turn.
Cook and drain potatoes. Add sour cream, salt and cream cheese. Whip. Add milk (leave stiffer than usual).
Mix ingredients in a large mouth jar; pat dry excess juice from hot dogs. Insert a stick in 1 end of hot dog. Twirl hot dog in mixture until well coated. Drop into hot oil, letting cook to a golden brown.
Saute onion and garlic in oil; add zucchini, tomatoes and green pepper. Cook until tender. Add salt and pepper to taste and sprinkle with parsley and Parmesan cheese.
Combine all ingredients. Add ham for main dish meal. Pour into a 9 x 13-inch pan. Bake, covered, for 30 minutes. Uncover and bake 25 to 30 minutes.
Beat eggs into sugar one at a time. Add milk and stir well. Mix in vanilla. Pour into unbaked 8 or 9-inch pie crust. Bake in a 300° oven until firm (about 45 to 50 minutes).
Cook ground beef, sausage and onion together. Drain well. Cook broccoli and drain well. Add all ingredients together and mix well. Cut one end of roll; remove insides. Fill with mixture. Roll in melted margarine and sprinkle with garlic powder. Bake at 400° until golden brown. Makes about 18.
Combine ingredients and press into a 9-inch pie plate. Bake for 10 minutes at 375°. Cool.
Preheat oven to 350°. Brown meat thoroughly. Drain meat. Put browned meat into a large mixing bowl. Add cottage cheese. Stir well. Add 1 cup Hellmann's mayonnaise. Stir well. Add shredded cheese. Stir well.
Combine all ingredients and pour into buttered baking dish. Bake at 325 degrees for 1 hour.
Boil the sugar, corn syrup and water to 242°. Beat egg whites stiff. Pour hot syrup mixture in a thin steady stream into egg whites. Continue beating until it holds very stiff peaks. Blend in vanilla.
In bowl mix thoroughly 1/2 cup soup, hamburg, bread crumbs, egg and onions; shape into 5 patties. In skillet over medium heat, cook patties a few at a time until brown on both sides. Spoon off fat. Stir in remaining soup and mushrooms; return patties to skillet. Reduce heat to low, cover and simmer 20 minutes or until done, turning occasionally. Makes 6 servings.
Heat milk to lukewarm. Add sugar, yeast and 1 cup of the flour. Add oil and salt; mix well. Add remaining flour; mix to make soft dough. Grease dough on all sides. Cover; let rise in a warm place, until double in size. Place on lightly floured board; knead until smooth. Shape into rolls, grease well and let rise again until double in size. Bake at 400° for 15 to 20 minutes, or until golden brown.
Roll each chicken breast and wrap with one piece bacon. Lay on a slice of dried beef. Top with soup and sour cream mixture. Bake, uncovered, at 300° for 3 hours.
In skillet simmer kielbasa, covered, in the 1/2 cup water for 20 minutes.
Brown chicken in skillet in butter. Add water, onion and seasoning. Simmer 30 minutes. Stir in soup and 1 cup milk. Add vegetables. Bring to a boil. Cover and reduce heat. Simmer 10 minutes. Combine biscuit mix and remainder of milk. Drop by spoonfuls into stew. Cook 10 minutes. Cover and cook 10 minutes longer.
Cream butter and sugar until fluffy. Add 1 egg at a time and beat after each. Add 1 cup flour and 1/4 cup water. Add 1 cup flour and flavor. Add 1 cup flour. Pour in tube pan. Bake at 325° for 1 hour or until done.
Mix first four ingredients together and place in casserole dish. Partially crush crackers and spread over mixture. Drizzle melted margarine over crackers. Bake for 20 to 25 minutes at 350°.
Cook lemon pudding; cover with waxed paper and chill 30 minutes. Stir into pudding fruits and marshmallows. Fold Cool Whip into pudding and fruit mixture. Chill 1 hour and spoon into serving dishes.
Mix together cranberries and sugar and refrigerate for 2 hours. Combine marshmallows and whipped topping and add to cranberry mixture. Refrigerate 2 more hours. Combine pineapple and walnuts and add to cranberry mixture. Refrigerate overnight. Serve on lettuce leaves.
In saucepan, stir together tuna, mayonnaise, flour, onion and mustard. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens (about 3 to 4 minutes). Gradually stir in cheese. Add egg noodles and tuna, mixing thoroughly. Put into a greased 2-quart casserole. Sprinkle bread crumbs over the top and bake at 350° for 30 minutes.
Combine first 7 ingredients and pour into a 9 x 13-inch baking dish. Mix sugar, margarine, flour and nuts. Spread on top of sweet potato mixture. Bake until topping is light brown at 350°, approximately 45 minutes.
Saute the onion, red pepper and garlic in chicken broth until lightly browned. Set aside. Combine egg whites, milk, pepper and basil and stir well. To this mixture, add spinach, rice and sauteed vegetables. Mix well. Spoon mixture into a baking dish that has been coated with vegetable cooking spray. Bake at 350° uncovered for 30 to 35 minutes or until thoroughly heated. Serves 4.
In blender, mix rum, powdered sugar and lemonade. Crush ice cubes; add small amount at a time to blender. Mixture will be thick and slushy. Pour into glasses.
Combine all ingredients, adding water gradually, until a firm dough is formed. Form dough balls about the size of a tennis ball and roll out thin. Cook on a hot griddle that is well oiled. Turn after first side is browned. Turn over twice. (Dough may be stored in refrigerator until ready to use. Tortillas may be frozen and warmed before serving.)
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, shortening, egg, milk and 3 cups flour. Stir until mixture has a spongy texture. Let rest for 10 minutes. Mix in enough of the remaining flour to form a soft dough. Turn out onto a lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch down. Turn out onto a lightly floured surface and divide in thirds. Let rise for 5 minutes. Grease 36 muffin cups. Divide each third of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth surface. Arrange three balls smooth side up in each muffin cup. Cover and let rise until almost doubled, about 30 minutes. Bake at 375° for 12 to 15 minutes or until golden brown. Yields 3 dozen. If cooking for two: Freeze rolls in a plastic storage bag. Defrost as many as needed at a moments notice.
Mix water, marinade and all seasonings together in a large bowl. Add deer burger and mix well. Allow 15 to 20 minutes for burger to soak up all seasonings.
Cream the Crisco and brown sugar together. Add egg and mix well. Dissolve soda in applesauce and add to mixture. Stir in salt, cinnamon and cloves. Add flour and mix thoroughly. Pour into cupcake pan and bake at 400° for 15 minutes. Let cool. Spread with frosting of your choice. Makes 18 cupcakes.
Brown meat with onions. Add rest of ingredients, except cheese; simmer. Cook noodles according to package directions; drain. Mix sauce with noodles. Layer in baking pan with cheese. Bake at 350°, covered, for 45 minutes and then 15 minutes, uncovered.
Cook broccoli in salt water until done and then drain. In casserole, put 1 layer of broccoli and 1 layer of bread crumbs. Repeat. Last, beat egg, mushroom soup and cheese. Pour this over broccoli and bake at 350° for 20 minutes.
Cream bacon fat or lard with sugar until light. Add eggs, 1 at a time, beating thoroughly after each. Beat in molasses. Sift dry ingredients together, add alternately with buttermilk to first mixture, beating until smooth. Pour in greased 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes.
Place all ingredients in medium size bowl. Beat about 2 minutes on high speed of mixer. Pour into 9-inch greased pan. Sprinkle with 1 cup shredded Swiss or American cheese and 1/2 cup (6 strips) crisp bacon, cut in small pieces. Push gently below surface. Bake at 350° for 45 minutes. Allow to set 10 minutes before serving.
Mix first 10 items in bowl. Pour over chicken. Bake 45 minutes in 375° oven. Turn and bake another 45 minutes. Serve with rice. Serves 6.
Combine pie filling mix, sugar and 1/4 cup of the water in saucepan. Blend in beaten egg. Add remaining water. Bring to a full boil over medium heat, stirring constantly. Cool 5 minutes, stirring twice. Measure 1 cup filling, cover and cool completely. (Can be put in freezer ad it will be cool and ready in about 20 minutes.) Pour remaining filling into pie shell. Put in refrigerator. Prepare Dream Whip as directed on envelope. Blend into the cup of cooled filling. Spoon over filling in pie shell. Chill thoroughly. Serves 6 to 8.
Boil unpeeled potatoes until done. Cool, peel and mash. Add flour and salt. Roll out on a floured board. Cut diagonally into small diamond shapes. Bake at 400° for 30 minutes. Fry diced onion in butter or margarine. When onion is tender, add cream. Pour over baked dumplings and serve.
Combine ingredients in bowl. Press into pie pan. Do not use for two crust pie. Great for tarts, too. Bake at 475° for 8 to 10 minutes or fill with custard and bake as for custard pie.
Cook broccoli for approximately 5 minutes. Crush Ritz crackers and cook in melted butter. Put above ingredients into a casserole dish. Top with shredded cheese and crackers. Bake 25 to 30 minutes at 350°.
Combine all ingredients, except nuts. Beat until fluffy; chill. Shape into a ball and coat with nuts. Cover and chill.
Brown meat; drain. Put in bottom of 9 x 13-inch casserole dish. Pour pizza sauce over meat. Top with cheese. Add biscuit mix, milk and eggs. Pour over meat and cheese; cover. Bake at 400° for 30 minutes.
Grind or chop cranberries in food processor. Turn into bowl and mix in orange rind and sugar and let stand for 1 hour.
Mix cream cheese, onions, Worcestershire sauce and Accent. Form ingredients into ball. Roll ball in chopped dried beef. Wrap in Saran Wrap. Do not freeze. Serve with crackers.
Crust: Mix flour, oats, 1/2 cup brown sugar and 1/2 cup oleo until crumbly and press into pan or baking dish. Bake for 20 minutes at 350°.
Combine oil, vinegar, sugar, salt and ketchup in blender. Fry bacon until crisp; crumble. Mix bacon with remaining ingredients. Toss with dressing.
Combine half of the can of mushroom soup with the remaining ingredients. Shape into a loaf. Spread remaining soup over loaf. Bake 1 hour at 350°.
Clean and wash fish. Place on deep cookie sheet or in baking dish. Salt and pepper to taste. Pour Mountain Dew over top of fish. Bake until done. Flaky.
Sprinkle gelatin over lemon juice and water in small saucepan to soften. Add sugar; stir over very low heat just until dissolved. Remove from heat; stir in lemon rind and food coloring. Chill 1/2 hour or until mixture is the consistency of unbeaten egg white. Beat egg whites and salt until soft peaks form when beater is raised. Gradually add corn syrup, beating until stiff peaks form. Fold gelatin mixture into egg whites. Chill, stirring occasionally, about 1/2 hour or until thick enough to mound. Pile lightly into pastry shell. Chill. Makes 8 servings.
First, prepare to steam lobsters as follows: Combine the wine, water, garlic, lemon juice, sherry and salt in a pot large enough to hold the lobsters. Bring to a rolling boil over high heat. Quickly place the lobsters in the pot and cover with a lid. Cook until lobsters turn bright red (about 12 minutes). Remove the lobsters from the pot and set aside until cool enough to handle. Now prepare ingredients for chowder.
Place potatoes in a large skillet (preferably Teflon) with enough water to barely cover the cubed potatoes. Cook until potatoes are almost done. Drain.
Saute onions in butter. Place in 3-quart casserole. Brown beef and add to mix. Add corn, sauces and mushrooms. Add uncooked noodles. Bake at 350°, uncovered, for 30 minutes. Sprinkle generously with Parmesan cheese.
Scoop pulp from melon and remove seeds. Mash pulp of watermelon. Strain. Measure 1 gallon of juice and set aside. Combine sugar and water in a saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Add to 1 gallon watermelon juice and chill. Just before serving, add ginger ale. Stir gently and serve over crushed ice.
Sift together first five ingredients. Make indentations in center and add remainder of ingredients. Mix until sticks together well. Make into long rolls and refrigerate.
Season crawfish tails with salt and pepper and set aside. Melt oleo in heavy pot. Add onions, bell peppers, garlic and celery and cook until onions are wilted, stirring constantly. Add 1 1/2 cups water and crawfish tails. Bring to a boil and cook over slow heat for thirty minutes, stirring occasionally.
Grind up the vegies. Add salt. Let stand overnight. Rinse and drain well. Add remaining ingredients. Simmer for 20 minutes until hot. Pack in hot jars. Makes about 6 pints.
Cut deer into small chunks. Salt and pepper. Roll in flour. Fry in hot oil until done and brown on all sides. Drain.
Mix cream cheese, pineapple and sugar. Cut a deep slit into the thickness of each slice of bread. This forms a pocket into which you spoon the cream cheese mixture in each slice. Beat milk and eggs. Dip each slice of bread quickly into the milk and eggs on each side. Use butter to fry in frypan. Brown both sides. Sprinkle with powdered sugar or cinnamon.
Preheat oven to 350°. Cook onions in water until transparent and soft with all of the suggested seasonings, then set aside. Mash the block of tofu thoroughly, then mix with ground sirloin, using fork or food processor. In separate bowl, combine juice, oats, egg whites and cooked onions. Mix thoroughly with tofu mixture. Divide mixture in half. Press into two 8 x 4-inch loaf/bread pans or use small individual size loaf pans. Bake 1 hour or until meat is cooked. (When meat is no longer pink and juices are clear.) Drain off any juices. Let stand in pan about 10 minutes. Slice and serve.
Mix margarine, sugar, cocoa and milk. Heat to a boil for one minute. Add oats, peanut butter and vanilla. Mix well and drop on wax paper.
Cook bacon until crisp. Remove bacon. Leave about 3 tablespoons of the bacon drippings in skillet. Cook onion in the bacon drippings until tender. Stir in pork and beans, brown sugar, ketchup, Worcestershire and mustard. Put in a casserole dish and bake in the oven, uncovered, at 350° for about 1 hour and 45 minutes. Stir. Top with the crumbled bacon.
Stir all ingredients together well. Bake for 45 minutes or until bubbly in 375° to 400° oven.
Heat oven to 350°. Mix margarine, sugar and eggs; stir in Bisquick. Fold in nuts and cherries. Spread in greased and floured 13 x 9-inch pan. Bake 30 minutes.
Mix all ingredients together. Just before serving, toss in 1 large can of shoestring potatoes or serve separately.
Blend all ingredients. Mold on plate and cover with onions, tomatoes, lettuce and cheese. Serve with taco chips.
Cook first 5 ingredients gently for 45 minutes. Then add vinegar. Cook slowly until thick (several hours), stirring often. Keep flats and jars in pan of hot water before canning. Fill jars. Wipe edge of jars clean, put on lids and turn upside down overnight.
Mix all ingredients together, not including whipping cream. Whip cream and fold into first mixture. Pour into graham cracker crust and chill.
Melt butter in pan. Add sugar. Allow two ingredients to combine. On jelly roll pan, (line with aluminum foil and spray with Pam) lay out saltines. Pour butter mixture on top of saltines. Bake for 10 minutes at 350°. Sprinkle chocolate chips on top. Smooth chips. Refrigerate overnight. Enjoy!
Peel and devein shrimp; set aside. Boil water for pasta. In skillet melt butter and olive oil over medium heat. Add minced garlic clove to butter and oil. Saute lightly, but don't allow garlic to brown. Add shrimp. Saute until shrimp are pink and tender. Cook pasta. Drain pasta and put in a large bowl. Add shrimp and garlic butter mixture. Toss with about 1/3 cup cheese.
Mix potatoes, melted butter and pepper. Add the chopped onion, cheese, sour cream and cream of chicken soup. Mix all together. Bake for 45 minutes at 350° in a 9 x 13-inch pan. Remove from oven and sprinkle with crushed corn flakes and bake for an additional 15 minutes.
Brown together ground beef and onion. Mix with chicken rice soup, water, cream of mushroom soup, rice, soy sauce, chopped celery and Worcestershire sauce. Put in baking dish. Bake at 350° for 1 hour.