HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium bowl, cut margarine into flour until mixture is like coarse crumbs. Stir in cold water until mixture holds together. Shape into ball. On floured surface, roll dough into 11-inch circle and put into pie pan. Bake at 350° to 400° until done (or lightly browned).
On a 15 x 10-inch or large shallow pan or serving platter, thinly spread bean dip. In small bowl, combine sour cream, mayo and taco seasoning. Mix good; pour over bean dip. Sprinkle with chillies, cheese, onions, tomatoes and olives. Serve with chips.
Preheat oven to 350 degrees. Grease (or lightly spray with cooking spray) bottom only of rectangular pan, 13 x 9 x 2 inches. Beat cake mix, water, oil and eggs in large bowl on low speed 1 minute, scraping bowl constantly (do not overbeat), or stir 2 minutes by hand. Pour half of the batter into pan. Bake 25 minutes.
Peel the oranges, using Florida navels if possible, into a large bowl. This means using a paring knife and peeling like a potato. Slice small pieces off each one until you get to the "core," and squeeze the juice out and discard the core. Add the can of fruit cocktail, pineapple chunks and coconut. Mix all this together and refrigerate; it blends best in about 24 hours. As you begin to mix the ingredients, note the quantity of each as it is added; adjust this by adding less or more. There is no fixed ratio that must be used, only what you think looks good. A friend of ours is allergic to coconut, so when we fix this for a crowd which includes her, we leave out the coconut until we reserve a big bowlful for her, then mix the coconut with the rest. We have found that the canned coconut rather than the packaged dry works better for us. Experiment! There is no way you can go wrong on this for Thanksgiving and Christmas. Note there is no added sugar.
Stir softened cream cheese into the whipped topping. Gradually add cherry pie filling, blending well. Fold drained mandarin oranges and pineapple chunks into cherry mixture. Pour into 8-cup mold and freeze overnight or until firm. Unmold and serve.
Sift together flour and salt; set aside. Combine candy, dates, nuts and coconut with 1/2 cup of flour mixture; set aside. Cream together the butter and sugar; add eggs, one at a time, beating well each time. Combine the buttermilk and soda. Add alternately with the flour mixture to butter and eggs. Mix well and add fruit mixture. Pour into a well-greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 45 minutes. Remove from oven while cake is still hot. Pour a combination of 2 cups powdered sugar and 1 cup orange juice (canned not frozen) over cake. Let cool, then refrigerate overnight before removing from pan.
Cut Crisco into flour; add salt and ice water slowly until ball of dough forms. Roll out for double crust.
Cook sugar, corn syrup and margarine to soft ball stage. Allow mixture to cool, then add the milk. Store in the refrigerator.
Wash apples. Peel, quarter, and remove core and slice. Heat apple juice in saucepan. Add apple slices; cover and simmer. Stir in cornstarch which has been blended with a little water. Fill pastry shell with apples. Dot margarine over top. Top with remaining pastry. Trim edges and cut vents in top. Bake at 375° for 45 minutes or until brown.
Remove and discard giblets from roaster. Rub skin and cavity with oil and season with chili powder and salt and pepper to taste. If using gas grill, open all vents and prepare coals at least 30 minutes before grilling. When coals are medium and covered with grey ash, place drip pan at center in bottom of grill. Arrange 25 to 30 hot coals at either end of pan. Place roaster on grill over drip pan, breast side up. Cover grill and smoke bird about two hours. Begin checking after 1 1/2 hours.
Beat cheese, sugar, eggs, lemon juice and vanilla until fluffy. Put paper cups in muffin pan. Place vanilla wafer in each cup, rounded side down. Fill 2/3 full with cream cheese mixture. Bake at 375° for 15 to 20 minutes. Cool. Top with 1 tablespoon cherry pie filling. Chill. Makes 3 dozen.
Cook potatoes, butter, salt, pepper, onion and caraway seed with enough water to cover potatoes. Cook until potatoes are tender. Add milk; heat but do not boil.
Sift together several times the first 5 ingredients. Dissolve yeast in lukewarm water. Cut the vegetable shortening into dry ingredients. Add buttermilk and water/yeast mixture. Work together until all flour is moistened. Cover and refrigerate. Use as needed. Will keep for a week or longer.
Bake pie shell for 10 minutes at 400°. Set aside. Combine eggs, sugar and milk; beat well. Stir in potatoes and vanilla. Pour into pie shell; sprinkle nutmeg on top. Bake at 350° for 30 minutes.
Mix all ingredients in casserole. Bake at 350° until broccoli is tender.
Preheat oven to 350°. In 9 x 13-inch pan, mix rice, soups and water. Place chicken on top. Bake for 1 hour.
In a medium mixing bowl, flake fish. Add sour cream, mayonnaise, hot pepper sauce, Worcestershire sauce, garlic and cayenne pepper; mix well. Serve with crackers. Makes 8 to 10 servings.
Cook chicken in 1 1/2 cups water; add chicken base (can be bought at Sam's Wholesale Club), and cook until well done. Cool and debone. Add all other ingredients, except Cheez Whiz and milk. Cook 15 minutes on medium. Reduce heat to low and simmer another 15 minutes, stirring occasionally, to be sure that it is not sticking to the pot.
Mix all ingredients together. Pour into an unbaked pie shell. Bake at 350° for 45 minutes or until a knife inserted in center comes out clean. Cool. Top with whipped cream.
Pour water in very large pot. Add diced potatoes. Cook until tender. Do Not Drain - leave water with potatoes. Add the soup and stir well. In a separate pan, melt butter and add chicken boulion and flour. When it becomes a paste consistency, pour this into pot with potatoes. Add the half and half stirring well. Salt and pepper to taste. Serves 8 - 12 people.
Brown ground beef; drain. Add bell pepper and onion and cook until tender. Add spaghetti sauce, salt and pepper to taste. Sprinkle with cheese. Melt and serve with garlic bread.
Mix first 4 ingredients together like pie dough. Divide into 8 parts. Pare, core and cut apples into quarters. Place apple pieces on individual rolled dough sections. Sprinkle apples with butter, sugar, cinnamon and nutmeg. Fold dough upward around apples. Place in deep dish pan. Boil the remaining 6 ingredients in saucepan for 5 minutes. Pour over dumplings and bake at 350° for 30 minutes.
Season meat with salt and pepper to taste. Coat meat with flour. Heat oil in skillet; add meat and brown well on both sides. Add onion rings during last of browning. (If you like, take steak out of pan and drain on paper towels to absorb some of grease while sauteing onion rings.) Layer in greased casserole meat, then onions; top with mushrooms and pour tomato sauce and 1/2 can of water on top. Cover and bake in 350° oven for two hours.
Thaw fish, if frozen. Bone trout, if desired. Season. Combine egg and cream or milk. Dip fish in flour, then in egg-cream mixture and again in flour.
Bake croissants on cookie sheet, laying one next to the other, to form bottom crust. Bake as directed on package. Cool. Mix cream cheese, sour cream, dressing or mayo and Ranch mix. Put on top of crust. Cover with fresh vegetables (carrots, broccoli, cauliflower, purple cabbage, onions, etc.) and cheese (optional). Refrigerate overnight.
Heat water, vinegar, salt and turmeric and boil until they turn color. For more dill flavor, put dill weed or dill seed in each jar. Put in jars, covering with juice and seal.
Prepare graham cracker crust, reserving 1/3 cup crumbs. Chill. Whip the cream until soft peaks form. Slowly add thawed concentrate, sweetened condensed milk and food color, mixing well. (Do not overbeat). Pour into pie shell and sprinkle with crumbs. I thinly slice a clean lemon, half the slices and put facing the same direction denoting each piece. It looks pretty and is easy to cut even pieces. Chill at least 2 hours. Makes 6 to 8 servings.
Preheat oven to 375°. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray. In a medium-sized bowl stir together flour, baking soda and salt; set aside. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns nutty brown, 30 to 60 seconds. Pour into a large mixing bowl. Add cream cheese, brown sugar and granulated sugar. Beat with an electric mixer on low speed until smooth. Add egg, egg white and vanilla; beat until well incorporated. Add the reserved flour mixture and chocolate chips and stir with a wooden spoon just until combined. (The batter will be runny.) Drop the batter by rounded tablespoonfuls 2 inches apart onto the prepared baking sheets. Bake, one sheet at a time, for 12 to 15 minutes or until golden. Transfer the cookies to racks and let cool. Calories 63, fat 2g.
Slice zucchini about 1 1/2 inches thick. Combine water and oil in a small bowl. Combine bread crumbs, cheese, salt and pepper in a paper or plastic bag. Stir zucchini slices a few at a time, in oil-water mixture; then shake up in crumb mixture. Arrange slices in a single layer in a shallow nonstick pan that has been sprayed with cooking spray. Bake 10 to 12 minutes, uncovered, without turning, until slices are brown and tender. Makes 4 servings.
Combine all ingredients except morsels and mix well. Fold in morsels. Bake in a greased and floured Bundt or tube pan at 350° for 40 to 45 minutes.
Combine oats, vanilla and nuts in large bowl. Combine sugar, cocoa, milk and margarine in saucepan; bring to a boil. Pour cocoa mix into oats and drop by teaspoon onto waxed paper. Cool. Makes 5 1/2 dozen.
Combine the first 6 ingredients in a large bowl; let cool, then add the yeast which has been dissolved in warm water. Stir in molasses. Beat vigorously. Add enough flour to make a stiff dough. Knead for several minutes. Place dough in a greased bowl and allow to rise in a warm place until doubled. Punch down and let rise again until doubled. Punch down and form into 3 medium loaves. Bake at 350° for about 45 minutes.
Blend butter, sugar, and vanilla in large bowl. Add eggs, using wooden spoon; beat well. Combine flour, cocoa, baking powder and salt. Gradually blend in egg mixture. Stir in nuts. Spread in greased 9 inch square pan. Bake at 350° for 20 to 25 minutes. Cool.
Grease and flour Bundt pan. Sprinkle chopped nuts in bottom of pan. Mix rest of ingredients. Pour in pan. Bake at 325° for 45 to 50 minutes.
Cover potatoes with cold water for several hours. Remove 1/4 cup of potato water. Grate potatoes; add with remaining ingredients to 1/4 cup potato water. Bake in small cakes on a greased griddle. Turn and brown on both sides.
*To keep fruit from turning brown, squeeze juice of 1/2 lemon onto fruit.
Soak meat overnight in salt water (1 tablespoon salt and just enough water to cover). Put all ingredients in slow cooker. Cook at low for about 10 hours. Serve over rice or noodles or as sandwiches.
Mix 1/2 cup reserved juice and cornstarch. Cook until mixture thickens, stirring constantly. Beat Cool Whip and softened cream cheese until light and fluffy. Gradually beat in sweetened condensed milk until well blended. Blend in lemon juice and vanilla.
Mix all ingredients with mixer. Grease and flour large tube baking pan. Bake at 325° for approximately 1 hour and 45 minutes, about 3 inches from bottom burner.
Mix all ingredients together and pour into frozen pie crust. Bake at 350° for 1 hour.
Bake cake according to directions in 2 layers. Cool layers and split. Mix sugar, sour cream and coconut. (Reserve some coconut to sprinkle on finished cake.) Chill sour cream mixture; reserve 1 cup for frosting. Spread remainder between layers and on top of cake. Mix reserved cup and Cool Whip. Spread on top and sides. Sprinkle with coconut. Store in airtight container for 3 days in refrigerator.
Mix cake mix per instructions on box. Cook and take out of oven. Pierce holes in cake with fork. Pour pineapple and juice on cake. Spread evenly. Put Cool Whip on cake when ready to serve.
Brown ground beef and onion. Cook macaroni according to instructions; drain. Into a baking dish, layer mixture and cheese until it's all used. (Reserve some cheese for top.) Mix soup and pour over mixture, then top with cheese. Bake until bubbly, about 30 minutes in 350° oven.
Cream shortening and sugars. Add eggs and vanilla. Sift dry ingredients, add to cream mixture. Add peanuts, then corn flakes. Drop by teaspoonfuls onto cookie sheet. Bake at 375° for 10 minutes.
Mix sugars, oil and margarine; add beaten egg and vanilla. Sift flour, baking soda, cream of tartar and salt. Add to first mixture. Fold in cereals and chips. Roll dough into balls; place on ungreased cookie sheet. Slightly flatten each with sugared glass. Bake 10 to 15 minutes in 350° oven.
Bring Jell-O and pineapple to boiling. Let cool. Mix buttermilk with Cool Whip; mix with Jell-O and pineapple. Pour into a 9 x 13-inch pan. Cover and refrigerate until set.
Mix all ingredients listed in a large bowl. Cut approximately 3 pounds of lean meat in strips 1/16 to 1/8-inch thick, 1 to 3-inches long and 1/2 to 1-inch wide. Best to cut the meat diagonal to the grain. (Note: For best results, freeze meat on a flat surface first, then slice after it starts to thaw.) Add meat to marinade so that marinade covers all meat. Cover bowl and set in refrigerator. Stir meat and marinade once a day for 3 to 5 days. To dry, place meat on rack or skewer it and place in an oven set to 100° to 200°. Prop oven door open about 1-inch. Start checking meat after about 2 1/2 hours. Most meat will be done by 4 1/2 hours.
Soften gelatin in 3/4 cup consomme. Heat remaining consomme and dissolve gelatin in it. Refrigerate until partially set. Combine mayonnaise and remaining ingredients. Fold into gelatin mixture. Fill mold and refrigerate until set. Unmold onto lettuce-lined plate. Garnish with swirls of salad dressing. Serves 6.
Clean and tear up spinach and put into serving dish. Add bacon pieces and eggs. Cover and refrigerate until serving time.
Grease bottoms of two 8 1/2 x 4 1/2-inch loaf pans. In large bowl, combine flour, baking powder, baking soda, sugar, salt, bananas, shortening and eggs. Blend well on medium speed. Stir in chips and nuts. Pour into prepared pans. Bake at 350° for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely on wire rack.
Melt butter in skillet over medium heat. Add red pepper, onions and garlic; cook until vegetables are tender, 2 to 3 minutes. Stir in flour and pepper; cook 1 minute. Gradually add milk; cook until mixture boils, stirring constantly. Stir in Parmesan cheese. Remove from heat; fold in crabmeat. Pour into greased 9-inch pan; sprinkle with Cheddar cheese. Bake at 350° for 10 to 15 minutes or until lightly browned and cheese is melted. Serve with Melba toast rounds.
Cream shortening and sugar; add eggs and beat well. Add flour, baking powder and salt. Don't overmix. Add nuts and chocolate chips. Put in a greased 9 x 9-inch pan. Bake 25 to 30 minutes at 350°. Do not overbake. Cut in squares while still warm. Good without nuts.
Cook cauliflower in boiling, salted water for about 12 minutes. Drain and puree or mash. Blend in milk, butter and mustard. Season with nutmeg, salt and pepper. Place in a shallow baking dish and cover with Parmesan cheese. Bake at 350° for 30 minutes until a golden crust has formed over the top.
Beat eggs for 5 minutes. Add sugar, mix 5 minutes apart each ingredient (flour and butter), then add flavor. Mix everything for about 30 minutes. Bake on 350°.
Place thin layer of crushed Oreos on bottom of a 9 x 12-inch pan. Mix the sugar, pudding, milk and cream cheese together and layer this mixture over Oreos. Continue to layer Oreos and mixture, ending with Oreos. Top with whipped topping.
Cook the pasta according to package directions; drain. Heat the vegetables, tomatoes and chicken (or ham) in a large saucepan while pasta is cooking. Mix in the pasta and heat thoroughly. Season to taste and cook for 15 minutes. Garnish with Parmesan cheese.
In a large microwavable bowl, mix corn syrup, sugar, chocolate chips and butter. Microwave approximately 1 minute on Medium heat, just so chocolate chips are soft. Stir just until mixed. Let cool to room temperature. Add eggs and vanilla; stir until well blended. Add pecans. Pour into pastry shell. Bake in 350° oven 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings.
Cream butter and sugar; add egg and milk. Add dry ingredients. Fold in blueberries. Pour into muffin pans lined with papers or lightly greased pan. Bake at 350° for 30 minutes.
Melt butter. Add flour, eggs, cornmeal, syrup and milk; mix all together. Grease 9-inch square baking pan. Pour batter into pan. Cook at 350° for 1 hour or until done.
Drain liquid from one can of beets and discard. Take one can of liquid and add sugar and cider vinegar. Bring to boil and put beets in. Bring to another boil and turn off heat. Let stand for 1 hour. Put in quart jars and seal. Let stand 24 hours, then refrigerate.
De-head, peel and devein shrimp. Rinse and drain well. Place 2 c. butter milk in bowl. Put 2 c. flour on wax paper. Let shrimp soak in milk for 20 minutes. Dip in flour and then deep fry until golden brown.
On wax paper, combine flour, sage and thyme. Coat chicken. In skillet over medium heat in hot margarine, cook chicken 10 minutes or until brown. Push chicken to one side. Stir in soup and water, stirring to loosen brown bits. Reduce heat to low; cover and simmer 5 minutes or until chicken is tender. Serve over rice.
Lightly grease 9-inch square pan. Melt 1/2 cup butter or margarine; stir in sugar and cocoa. Remove from heat; add egg and vanilla. Stir in cracker crumbs, coconut and walnuts. Press into pan. Cream 1/4 cup butter, milk, custard powder and powdered sugar. Spread over bottom layer. Put into freezer for 7 minutes. Melt semi-sweet chocolate. Remove bars from freezer and drizzle chocolate over top. Cut into small squares.
Mix powdered sugar, Rice Krispies, peanut butter and margarine together and form into 1-inch balls. Chill. In double boiler, melt chocolate chips, Hershey bar and paraffin. Dip peanut butter ball in chocolate mixture with toothpick. Cool.
Mix all ingredients together. Place 1-inch balls on greased cookie sheet. Bake at 350° until done (20 minutes).
Brown venison in hot oil in a Dutch oven, stirring until it crumbles. Stir in onion, celery and garlic; cook until tender. Add water and next 8 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 2 hours, stirring occasionally. Add beans and cook 30 minutes.
Preheat oven to 375 degrees. Lightly coat an 11 x 7-inch baking dish with nonstick cooking spray. Lay potatoes in a single layer in prepared dish. Combine the melted butter, honey, mustard, salt and pepper; drizzle over potatoes. Bake in preheated oven for 35 minutes.
Cook the meat and onion until done. Salt and pepper. Add the chili. Add the water. Simmer for a few minutes. Take the tortilla shells and dip in hot grease and take right out. Take the enchilada sauce and tomato sauce and mix in a bowl together. Dip tortillas in sauce and fill with meat mixture. Put in grated cheese and roll up individually in pan. Hold together with toothpick. Pour remainder of enchilada sauce and meat mixture over top after they are in the pan. Garnish with grated cheese on top. Bake at 350° until cheese melts and sauce bubbles. Add lettuce on top.
Boil cabbage for 3 minutes; drain. Layer 1/2 cabbage, 1/2 soup and 1/2 cheese. Repeat and top with potato chips. Bake at 350° for 20 to 25 minutes.
In a small mixing bowl, beat together sugar, milk, corn syrup, butter and vanilla until smooth. Drizzle over bread.
In glass measuring cup melt butter in microwave. Add onion, green pepper and mushrooms. Stir to coat. Cook on High 3 to 4 minutes, until onion is soft. Into vegetable mixture stir flour until blended. Cook on High 1 minute, stirring halfway through cooking. Gradually stir in broth and milk until smooth. Cook sauce on High 4 to 6 minutes, until thick, stirring twice. To sauce add chicken and pimento. Cook on High 3 minutes. In a small bowl with whisk beat egg yolks. Stir 1/4 cup sauce from chicken into beaten egg yolks. Pour egg yolk mixture back into remaining chicken mixture, beating rapidly to prevent lumping. If you like, stir in sherry in chicken mixture. Season with salt and pepper. Spoon chicken and sauce into warmed patty shells.
Thaw bread. Roll or pat into rectangle. Spread on sausage and onions. Sprinkle on caraway seed. Roll in jelly roll fashion. Continue with directions on bread dough package (350° for 30 minutes). Brush with melted margarine after removal from oven. Let cool before cutting, if you can.
Brown hamburger and onions. Drain well, then add remaining ingredients. Simmer for 1 hour. If you double recipe, cut down on half the vinegar.
Brown meat; stir in remaining ingredients except cheese and tortillas. Simmer 10 minutes. Place rounded tablespoonfuls of meat sauce and cheese in each tortilla; roll up tightly. Place seam side down in a 12 x 8-inch dish. Top with remaining sauce and sprinkle remaining cheese over top. Cover and bake 25 minutes at 350°.
Place peaches in bottom of unbaked pastry shell. Mix sugar and flour. Sprinkle over peaches. Fill pie shell with heavy cream. Bake at 400° for 45 to 50 minutes.
Mix lemon juice with soy sauce. Place pork chops in pan; cover with soy mixture. Let set 30 minutes. (Iron skillet is good.) Cover and cook in 450° oven for 30 minutes. Take out and put about 1/3 cup of water in. Cover and let cook about 30 minutes longer. Serve over rice.
Cream sugar with the cream cheese. Add drained pineapple. Fold in Cool Whip until well blended. Place in pie shell. Refrigerate. Serve cold.
Brown bacon. Save small amount of drippings. Add onion and garlic; brown. Add remaining ingredients. Bake in a covered dish at 350° for 1 hour or longer. Also good to cook in crock-pot.
Boil chicken until tender. Let cool. Grease pan and tear chicken into pieces and place in pan. Lightly sprinkle with pepper. In a mixing bowl combine soup, sour cream and 1/2 cup of water. Pour over chicken. Melt butter. Crush crackers. Pour butter over cracker crumbs. Cover casserole with crumb mixture. Cook at 300 degree or 325 degree for 30 minutes or until crumbs are brown.
Cream eggs, butter and sugar. Add all other ingredients. Mix well. Bake in well greased tube or Bundt pan 2 - 3 hours at 300 degrees.
Blend melted butter, sugar and vanilla in a mixing bowl. Add eggs. Beat well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Drop by spoonfuls onto cookie sheet. Bake at 350° for 40 minutes.
About 45 minutes before serving: On cutting board, cut each chicken breast in half. Working with 1/2 at a time, place it skin side up. With tip of sharp knife, starting parallel and close to large end, cut meat away from bone. Discard bones and skin chicken. Slice breast into 1/8-inch thick pieces. In medium bowl, mix sliced chicken, soy sauce, sherry and cornstarch; set aside. Cook linguine according to package and drain.
Mix well and bake in greased 8 x 8-inch pan at 350° for 45 minutes or until center is set.
Line cookie sheet with foil wrap. Must have a lip around it. Line with graham crackers. Place a pecan half on each square of graham cracker.
Mix 1/2 cup of the sauce, beef, bread crumbs, onion and egg. In a 12 x 8-inch baking pan, firmly shape meat into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until done.
Peel potatoes if skin is tough. Cut potatoes in slices, but not all the way through. (Lay a wooden spoon handle beside potato to bump and not cut through.) Place in dish. Sprinkle with melted margarine and parsley, chives or sage.
In large bowl, stir together dry ingredients; set aside. In small bowl, mix egg, banana, milk and oil. Add liquid mixture all at once to dry ingredients, stirring just until moistened. Spoon batter into greased muffin cups 2/3 full. Bake in a 375° oven for 15 to 18 minutes. Makes 1 dozen muffins.