HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, pour boiling water over Crisco and dissolve. Set aside to cool to lukewarm. Add remaining ingredients. Mix well; refrigerate overnight.
Make a crust of the crushed saltines and 1/2 cup melted butter. Saute the onions in 1/4 cup butter or oleo until golden brown. Put these on top of the cracker crumbs in a shallow casserole. Sprinkle the grated cheese on top. (This can be prepared ahead of time.)
Mix butter, eggs, sugar and pumpkin all together; set aside. Mix all dry ingredients: flour, baking powder, spices and walnuts. Mix the two mixtures together. Preheat oven to 350° for about 15 minutes apiece.
Mix flour and salt in bowl. Cut in shortening. Add cold water, one tablespoon at a time, until easy to handle. Divide dough in half. Roll 1/8 inch thick on floured board, being careful not to add too much flour (that makes dough tough). Standard crust has 222 g fat in two crusts.
Dip each hot dog in mixture; fry in deep fat. Will cover approximately 20 hot dogs.
Cook macaroni; drain. Cool and stir margarine, onion, salt and pepper over medium heat until onion is slightly tender. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat. Stir in cheese until melted. Place macaroni in ungreased 1 1/2-quart casserole. Stir cheese sauce into macaroni. Bake, uncovered, in 375° oven for 30 minutes.
Brown ribs in oil. Simmer, covered in heavy pan on top of stove or in 300° preheated oven 1 hour. Combine chili sauce, ketchup, celery seed, brown sugar, mustard, Worcestershire, vinegar and butter. Remove ribs from pan; drain all liquids from pan. Put ribs in pan; pour sauce over ribs. Simmer, covered, for 3 hours or bake at 250° to 300°. Stir occasionally so ribs won't stick and burn.
Cook first 3 ingredients to soft ball stage. Stir in pecans, coating well. Pour out onto wax paper. Stir to separate.
Chop celery, pepper, onion and garlic. Saute in 3 tablespoons olive oil until tender. Add hamburger; saute until browned. Add tomatoes, sauce and paste. Cook over low heat for 2 hours. Serve over your favorite pasta.
Have the butcher cut a deep pocket in the veal. Saute one onion in the oil or shortening and add the chopped meat. Add bread crumbs, half a can of tomato sauce, egg and salt and pepper. Stuff the mixture into the veal pocket. Sew end closed. Slice the remaining onion and the celery with leaves into a roasting pan. Add the water. Place veal in the pan, bone side down, and spread with the rest of the tomato sauce. Bake 2 hours, covered. Uncover and bake another 30 minutes to brown. Place veal on a large platter. Strain gravy and thicken if desired with cornstarch diluted in a little cold water. Bring to a boil. Serve with the veal.
In lightly greased 2 qt. baking dish (oblong), layer onions and zucchini slices. Drizzle 1/4 cup melted oleo spread. Sprinkle with mozzarella cheese. Combine remaining oleo, bread crumbs and Parmesan cheese. Sprinkle crumb mixture evenly over tops. Bake at 350° for 35 - 40 minutes or until zucchini is fork tender.
Pastry: Combine flour, butter, 1/2 cup sugar and grated lemon rind. Roll dough out to fit a 9-inch round cake pan with some dough left over to trim top.
Mix all ingredients together, except bacon. Place in baking dish. Lay bacon strips on top and bake in a 300° oven for about 2 hours or until bacon is done.
Preheat oven to 350°. Cream together butter and sugar. Add eggs one at a time, beating well each time. Sift flour with powdered milk, baking powder and salt. In a separate bowl, combine pineapple juice, lemon juice and vanilla extract. Add flour mixture alternately with juice mixture to creamed butter and sugar, beating well with each addition. Add coconut, stirring well. Pour into greased and floured 10-inch tube pan. Bake at 350° for 50 to 55 minutes.
Mix ingredients. Bake 10 minutes at 425°. Turn oven down to 325° for 30 minutes.
Line pie tin with bottom pastry. Melt butter in saucepan. Blend in flour, salt, pepper and thyme. Add remaining ingredients. Pour into pie shell and top with pastry. Bake at 350° for 1 hour.
Mix the condensed milk and Cool Whip together. Add the thawed lemonade. Mixture will thicken at once. Pour into a 9-inch graham cracker crust and refrigerate until serving.
Mix melted margarine and sugar. Add eggs and mix. Add flour and nuts. Mix well. Bake in a 9 x 13-inch pan at 350° for 20 to 25 minutes. Do not overbake.
Brown together the ground beef and chopped onion. Add remaining ingredients. Simmer together for about 10 minutes. Bake at 375° for 30 minutes. Serves 8 to 10.
Put into blender the sour cream, sugar, eggs and vanilla. Blend for 1 minute. Add cream cheese. Blend until smooth. While still blending, add melted butter. Pour into spring-form pan. Bake in lower 1/3 of oven at 325° for 45 minutes. It will look like it is not done, but is. Turn on broiler until top browns. Refrigerate 4 hours or overnight. When you serve, spoon orange curd sauce over each slice.
Mix pudding and pineapple. Add remaining ingredients. Pour into 1 1/2-quart baking dish. Chill.
Place sugar, butter and milk in large pan, bring to boil, turn to simmer for 10 minutes or until a soft ball. Pour over chips, marshmallows and nuts. Stir and pour into buttered pan. (It is almost impossible to get this fudge too hard.)
Mix and sift flour and salt. Add gradually to egg until a stiff dough is formed. Knead a few minutes on floured board. Roll out to 1/16-inch thickness. Let stand 1/2 hour. Cut in long 1/4-inch wide strips. Dry thoroughly. Noodles may be cut into any size strips or any tiny fancy shapes. This makes 1 1/2 cups raw noodles.
Sprinkle cabbage with salt and let drain in a colander about 2 hours, squeezing as much water out as possible before continuing. May drain overnight, if desired. Add onions. In a small bowl, mix remaining ingredients and stir into cabbage. Adjust seasonings if needed by adding a bit of sugar first and if necessary, more salt. Cover and refrigerate until ready to serve. Serves 8 to 10.
Squeeze lemon over chicken. Sprinkle with salt and pepper. Melt butter in a large skillet. Add chicken; cook until browned and juices run clear, turning as needed. Remove chicken and keep warm. Reserve drippings in skillet. Mix water and cornstarch in bowl; stir into drippings. Add grapes and cream. Cook and stir until sauce thickens. Stir in wine. Spoon sauce over chicken and serve. Makes 2 servings.
Mix together cake mix, flour and nuts. Butter a 3-quart shallow baking dish and pour pineapple into it. Top with flour mixture and pour butter over it. Bake at 350° for 1 hour. Serve with whipped cream. Serves 8.
Drain and chop shrimp. Soften cream cheese and add all ingredients together. Chill 3 or 4 hours. Good with chips or party crackers.
Have ready 8 or 9-inch tin pie pans, sprayed with nonstick vegetable spray. Use a large, heavy pot.
Coarsely puree first 10 ingredients in food processor. Pour puree into large bowl. Add chicken breasts and turn to coat. Cover and refrigerate 3 hours or overnight, turning occasionally. Remove from marinade and grill. Baste with marinade; serve marinade on side.
Cream butter and sugar together. Add eggs and 3 cups flour, alternating with 1/2 cup buttermilk. In another bowl, mix 1/2 cup flour with nuts, dates, orange slices and coconut; mix together. Add to cake batter. Pour into tube pan. Bake at 250° for 2 hours or longer, until done. Glaze while cake is still hot.
Dissolve jello in boiling water; cool. Add sugar, apricot juice, apricots which have been put through a sieve and the cream (whipped). Mix and freeze in refrigerator or in a crank or electric ice cream freezer. If frozen in refrigerator, when mixture becomes mushy, remove and beat with electric mixer. Return to freezer. Serve with fresh mint. Serves 8.
Prepare and bake cake according to package directions in two 9-inch round cake pans. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Mix sugar and melted margarine. Add eggs and vanilla. Sift flour, salt and cocoa. Add pecans. Pour into well-greased pan or unbaked pie crust. Bake at 325° for 30 minutes. Cool and top with whipped topping.
Cut chicken into short, thin strips. Cook bacon in 10-inch skillet until crisp. Remove to paper towel; crumble. Pour off all, but 2 tablespoons, drippings. Cook and stir chicken and garlic in drippings until chicken is no longer pink. Stir in 1/2 cup picante sauce, beans, red pepper, cumin and salt. Simmer until thickened, 7 to 8 minutes, stirring occasionally. Stir in green onions and reserved bacon.
Preheat oven to 400°. Grease a 9 x 13 x 2-inch pan. Brown beef with onion in large skillet, breaking it up with a spoon as it cooks. Drain excess fat from skillet. Stir in spaghetti sauce and simmer 10 minutes. Spoon into prepared pan; top with slices of cheese.
Melt oleo; add flour, stirring to make smooth paste. Add milk and blend with wire whisk until well mixed. Add remaining ingredients and blend well. Pour into greased pan. Sprinkle with Parmesan cheese and bake at 375° for 1 hour and 15 minutes. Serve on toast points or English muffins. Great for brunch. Serves 15!
Cut steak into 4 serving size pieces. Using a meat mallet, pound each piece to 1/8-inch thick. Spread one side of each beef piece with 1/4 of the mustard. Place 2 green pepper strips or a green onion at a short end of each beef piece and roll up. Secure with wooden toothpick. Spray a large cold skillet with cooking spray. Heat skillet over medium heat. Add beef rollups; brown on all sides. Remove rolls from skillet. Add chopped onions to skillet and cook for 3 minutes or until onion is nearly tender. In a small mixing bowl, stir together beef broth and flour. Pour mixture into skillet. Cook until thickened and bubbly. Add chopped carrots and beef rolls. Cover and simmer 1 hour or until tender. Makes 4 servings.
Mix together mochiko, sugar, coconut milk, water, vanilla extract and red food coloring with an electric mixer until all lumps dissolve. Lightly grease microwavable Bundt pan with Pam and pour mixture into pan. Cover with Saran Wrap. Microwave on Medium-high heat for 15 minutes and 5 minutes on High (adjust accordingly with your microwave). Cool for approximately 1 hour. Cut with plastic knife and roll in potato starch. Store in airtight container (Tupperware).
Mix in saucepan and simmer for 20 minutes. Add and bring to a boil 1/2 bottle catsup, 2 tablespoons Worcestershire sauce and a few drops of hot sauce.
Combine first 4 ingredients. Stir in remaining ingredients. Cover and chill. Makes 5 1/2 cups.
Cut turkey into four 1/2-inch slices. Combine remaining ingredients in small bowl. Heat turkey over hot coals in covered grill 8 to 10 minutes, turning once and brushing occasionally with butter mixture. Makes 4 servings containing 235 calories per serving.
In medium bowl, mix boiling water, orange juice and dates and let stand until at room temperature. Heat oven to 325°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with unsalted shortening and coat lightly with flour.
Mix all ingredients together in a big bowl. Stir until the batter is well mixed. Grease several cookie sheets with butter or margarine so the cookies won't stick when they are baking. You can use paper towels or wax paper to spread the butter or margarine. Drop the batter by the teaspoonful onto cookie sheets. Bake at 400 degrees for 15 minutes or until lightly browned. Makes about 48 cookies.
Mix Crisco, eggs and sugar. Beat 3 to 4 minutes. Add remaining ingredients and beat until well blended and then beat 2 more minutes on high. Pour in tube pan and bake 1 hour and 15 minutes at 350°.
Brown ground beef well. While browning, add onion, garlic, oregano, thyme, salt and pepper. When beef is done, drain all juices off. Add cheese and beaten eggs. Cook over low heat until cheese is melted. Mixture will be very stiff and dry. Cook manicotti according to package directions. Using a teaspoon, stuff meat mixture into shells. Place in a 13 x 9 x 2-inch pan. Pour half the salsa into the bottom of the pan, under shells. Pour remaining salsa over shells. Bake covered at 350° for 30 minutes.
Mix together the egg, milk, oil, cornbread mix, sugar and corn. Pour half of the batter into a well-greased 8-inch round or square pan. Spread green chiles on top of batter. Put cheese over chiles and cover with the remaining batter. Bake 25 minutes at 450°. Serve hot with butter.
Cream Crisco and sugar. Separate eggs and add egg yolks to sugar mixture. Also add buttermilk, soda, vanilla, margarine, pecans, flour and coconut. Beat egg whites stiff and fold into batter. Bake in 350° oven until done.
Mix and freeze. Take out of freezer 1/2 hour before using. Can be refrozen.
Scrub squash and trim off ends; do not peel. Cook whole, covered, in boiling, salted water for 15 to 20 minutes or until tender. Drain thoroughly. Cut into thin slices and sprinkle with salt (you have about 6 cups). Reserve a few slices squash for garnish. Mix together egg yolks, sour cream and flour. Fold in egg whites. Layer half the squash, egg mixture and cheese in 12 x 7 1/2 x 2-inch baking dish. Sprinkle bacon over. Repeat layers. Combine crumbs and butter or margarine. Sprinkle over the top. Arrange reserved squash on top. Bake in 350° oven for 20 to 25 minutes. Garnish with bacon curls and parsley sprig, if desired. Makes 8 to 10 servings.
Dissolve Jell-O in 2 cups hot water. While still hot, add gelatine that has been dissolved in 1/4 cup cold water. Chill until syrupy, then add cranberry sauce. Chill again until syrupy, then add sour cream and nuts. Pour into mold and chill 4 hours before serving or overnight.
Arrange broccoli in casserole. Place chicken on top of broccoli. Combine soup, mayonnaise and lemon juice and pour over chicken. Sprinkle cheese on top. Combine bread crumbs and melted butter and put on top. Bake at 350° for 30 minutes.
Saute onions in shortening in a large skillet. Add hamburger and 1 tablespoon flour. Brown. Stir in milk, 1 teaspoon salt and pepper. Simmer until thick, about 15 minutes. Stir in parsley; set aside.
Cream the oleo, sugar, egg and vanilla. Add the flour, salt and baking powder. Divide dough in half and add to 1 section 1 square melted, unsweetened chocolate and 1/4 cup chopped nuts. Line a 9 x 5 x 3-inch loaf pan with waxed paper. Pack dough in layers. Cover with waxed paper and chill at least overnight. Cut in thirds lengthwise, then slice 1/4 inch thick. Bake 1 inch apart at 350° for 10 minutes on ungreased pan. Do not brown!
Sift together sugar, flour and 1/2 teaspoon salt. Add eggs and vanilla. Mix until well blended. Stir in nuts and 1 cup oleo. Pour into a greased and floured 9 x 13-inch baking pan. Bake at 350° for 35 to 40 minutes. Sprinkle with marshmallows. Combine brown sugar, 1/2 cup oleo, milk and 1/2 teaspoon salt in a saucepan. Boil 3 minutes. Add powdered sugar. Mix until smooth. Drizzle over marshmallows.
Brown hamburger and drain off grease. Cook macaroni as package directs. To hamburger, add tomato sauce, paste, seasoning mix and 1 cup of water. Layer 1/2 noodles and cottage cheese in bottom of a 2-quart dish. Add 1/2 of meat mixture, then repeat. Heat approximately 10 minutes in microwave and top with cheese.
Grease and flour 3 small loaf pans. Preheat oven to 325°. Beat eggs. Mix in sugar, pumpkin and water. Add oil. Combine the next 4 ingredients well. Stir into pumpkin mixture until blended. Add nuts. Bake 1/2 hour at 325°, then at 300° for 1/2 to 3/4 hour longer. Tester should come out clean.
Sift dry ingredients together. Add and beat shortening, sugar, eggs, applesauce, vanilla and water with raisins. Bake in a 9 x 13-inch pan at 350° for 30 minutes.
Mix first 5 ingredients with 1 cup chopped pecans. Refrigerate until firm. Roll into ball and roll out remaining nuts until coated. Refrigerate until firm.
Combine oil, sugar, vinegar, salt, lemon juice and pepper. Mix well and pour over vegetables. Chill over 4 hours or overnight. Stir occasionally.
Cook and drain hamburger meat. Add onions, salt, pepper, garlic salt and celery salt. Add spaghetti sauce and cook for 15 minutes. Add cottage cheese and eggs. Pour sauce over layer of cooked noodles, top with shredded cheese. Repeat until out of sauce with cheese on top. Bake 1 hour at 400° in a covered dish.
Wrap each breast with bacon. Cover bottom of flat, greased baking dish (8 x 12 x 2-inch) with chipped beef. Mix soup, sour cream, sherry and milk. Pour over all and refrigerate until ready to bake. Bake at 275° for 3 to 3 1/2 hours. Can be made ahead.
Heat the oil in a heavy 10 to 12-inch skillet over high heat until a light haze forms above it. Drop in the lamb cubes and fry them for 5 to 8 minutes, turning them constantly with a large spoon until they are lightly and evenly browned on all sides. With a slotted spoon transfer the cubes of lamb to a heavy 4-quart casserole.
Defrost potatoes. Mix all ingredients together. Pour into greased baking dish. Bake in oven at 350° for 45 minutes. Makes a very large casserole.
Shred washed lettuce with a knife. Place in large bowl and set aside. Fry bacon until crisp, then crumble. Place bacon on top of lettuce. Scramble 6 eggs in 2 tablespoons margarine; salt and pepper to taste. Pour on top of lettuce and bacon, then toss for 1 to 2 minutes until thoroughly mixed. Serve immediately. Great with sliced tomatoes and corn bread.
Cook sugar and corn syrup 4 minutes on High, mixing well. Add peanuts and cook 4 more minutes on High. Add butter and vanilla, blending well. Cook 1 to 2 minutes on High. Peanuts will be slightly browned, syrup very hot. Add soda and stir gently until light and foamy. Pour mixture into lightly greased cookie sheet. Cool about 1 hour. When cool, break into small pieces. Yields 1 pound.
Combine flour, oleo and nuts. Place in bottom of 9 x 13-inch pan. Bake 12 to 15 minutes in 350° oven. Mix together cream cheese and powdered sugar; fold in Cool Whip. Spread on baked mixture.
Brown onion and sausage. Mix the rest of ingredients together and simmer 20 minutes.
Cut beef across grain into thin slices. Combine 1 tablespoon each of cornstarch and soy sauce with sugar, ginger and garlic; stir in beef. Stand 15 minutes. Remove broccoli flowerets; cut stalks crosswise into 1/8-inch slices. Combine remaining cornstarch and soy sauce with 1 cup of water; set aside. Heat 1 teaspoon of oil in wok or large skillet over high heat. Add meat; stir-fry 1 minute. Remove. Heat rest of oil and add broccoli, onion and carrot; stir-fry 4 minutes or until tender-crisp. Stir in meat and soy sauce mixture; bring to a boil. Cook and stir until sauce thickens.
Preheat oven to 350°. Spray and flour 9 x 13-inch pan. Beat eggs; add Sugar Twin, water and oil. Sift dry ingredients together and slowly add to egg mixture. Add carrots, pecans and pineapple. Spread in prepared pan and bake for 40 minutes. Cool and frost.
Semi-freeze the steak. Cut into thin strips with the grain. Marinate overnight in the mixture. Drain and put strips on racks. Put racks in oven and dry at lowest temperature with the door ajar. This will take about 4 to 6 hours. Cool and store in airtight container. Great for camping.
Boil turtle pieces until tender; dip into egg/milk mixture (blended well). Roll in bread or cracker crumbs. Deep fry until golden brown. Serve with your favorite vegetable. Makes approximately 6 servings.
Cut tops from tomatoes; scoop out pulp, leaving shells intact. Chop pulp. Combine pulp, bread crumbs, celery, green pepper and cooked sausage; mix well. Sprinkle insides of shells with salt and pepper. Arrange tomatoes in an 8-inch square baking dish. Bake at 350° for 15 minutes, or until tomatoes are thoroughly heated. Sprinkle tomatoes with cheese. Bake for 1 minute, or until cheese melts. Sprinkle parsley over top, if desired.
Put in large bowl and add 20 pks. of equal or 1/3 cup fructose. Take the 3 cups of fruit juice and put in large bowl. Mix large pack of jello instant pudding and pie filling. Put in juice and beat until thick. Pour over fruit and garnish with Kiwi fruit slices and maraschino cherries. Add a few nuts.
Combine; sprinkle mixture over blueberries and cook at 350° until top is golden brown.
Mix all dry ingredients together. Mix Pet milk with lemon juice. Add alternately to dry ingredients with butter and bananas. Beat at medium speed 2 minutes. Pour into greased and floured cake pans. Bake 40 minutes or until cakes spring back when lightly touched with finger in 350° oven.
Put everything except vanilla into a pan and bring to a boil; cook 5 minutes. Remove from heat and add the vanilla. Store sauce in the refrigerator. When reheating do not bring to a boil. Serve warm over ice cream, etc.
Beat oil, sugar and eggs. Add baby food. Mix dry ingredients. Put both mixtures together and mix well. Add nuts and bake in Bundt pan for 1 hour at 351°.
Refrigerate while veggies are marinating. The flavor improves the longer the vegetables are kept. The dish can be added to without losing its flavor.
Combine all ingredients, except Oreos. Mix well. Line bottom of clean plant pot with Cool Whip lid on wax paper. Starting with cookie crumbs, layer mixtures. Chill overnight. Decorate with artificial flower with stem wrapped in foil. Serve with clean hand shovel. Watch the expressions.
In a large Dutch oven or roaster, combine tomatoes with liquid, tapioca, basil, sugar, salt and pepper. Add cubed beef, onions, carrots, potatoes, celery and water. Mix well. Cover. Bake in 350° oven for 2 to 2 1/2 hours (or at 300° for 3 hours). May stir when half done. It makes its own gravy and freezes well. Makes 4 to 6 servings.
Combine all ingredients in large bowl and mix well. Spoon into muffin pan, lined with muffin cups. Freeze until firm, then store in plastic bags in freezer.
Heat all together until boiling. Divide into plastic containers and freeze or place in refrigerator and allow to marinate 1 day.
Boil 10 minutes and pour over vegetables. You may use whatever fresh vegetables you desire.
Reserve one cup of strawberries, then mash one cup. Mix with cornstarch and sugar. Bring to a boil and cool. Then add remaining fresh berries.
Mix flour, salt and baking powder. Cream butter and sugar together. Add mandarin juice and mandarin peel, then blend in flour mixture. Chill dough a few minutes until it can be rolled easily. Roll out on floured board to 1/8-inch thick or thinner. Cut with fancy cutters and place on lightly greased baking sheets. Bake in moderate oven, 350° for about 12 to 15 minutes, depending on thickness of cookies. Remove to wire racks and brush while warm with glaze. Makes 4 dozen.
Heat bacon drippings. Add flour and stir until flour is lightly browned, about 3 minutes, over medium heat. Add mixture of evaporated milk and water, stirring constantly. After mixture begins to boil, cook for another minute. Serve with biscuits and sausage.
Cream margarine, sugar and vanilla. Add eggs one at a time. Sift flour, cream of tartar and soda. Combine jam and sour cream, adding to creamed mixture alternating with flour mixture. Stir in nuts. Grease and flour 2 loaf pans; bake at 350° for 50 minutes. Cool 10 minutes then remove from pans. Cool completely on wire racks.
Combine flour and salt. Cut in shortening with pastry blender until mixture is crumbly. Sprinkle cold water (one tablespoon at a time) evenly over surface. Stir with a fork until dry ingredients are moistened. Shape into a ball. Chill 5 minutes. Roll pastry to about 1/4-inch thickness on a lightly floured surface. Place in a 9-inch pie plate. Trim off excess pastry along edges. Fold edges under and crimp. Prick sides and bottom of pastry with a fork. Bake at 450° for 10 to 12 minutes or until lightly browned. Cool on a wire rack.
Process tomatoes in food processor and drain. Mix with remaining ingredients and bring to a boil. Reduce heat and simmer 30 minutes until thickened, stirring occasionally. Put in scalded pint jars and seal. Water bath for 15 minutes.
Add sugar, nutmeg, salt and flavorings to milk and stir until sugar is dissolved. Pour into chilled glasses and top with ice cream. Serves 6.
Mix cheeses and optional ingredients well and form into a ball. Top with walnuts. Serve with Ritz or Town House crackers.