HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Using a pastry blender or 2 knives, cut together the flour, salt and shortening. For best results, ingredients should be very cold. Form a ball. Makes 2 pies.
Cream sugar and oil. Add eggs and pumpkin. Mix well. Sift together dry ingredients. Add alternately with water to sugar mix. Pour into two well-greased and floured pans. Bake at 350° for 1 hour. Remove from pan and cool. Makes 2 loaves.
Drain fruit cocktail, reserving 3/4 cup of the syrup. Dissolve gelatin and salt in boiling water. Add syrup and lemon juice. Measure 1 1/4 cups into an 8 x 4-inch loaf pan or a 4-cup mold. Chill until set, but not firm, about 1 hour.
Heat oven to 350°. Grease and flour 12-cup fluted tube pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, raisins, baking powder, salt and cinnamon; set aside.
Peel the potatoes and then cut them into 1/4-inch thick slices. Then combine the rest of the ingredients together in a 7 x 7-inch casserole dish and add the potato slices. Bake, covered, for 15 minutes at 375°. Then remove the cover and bake for another 15 minutes at 375°. Then remove the cover and bake for another 15 minutes. This is all there is to this great dish. Watch out . . . those potatoes stay hot for a long time! Serves 4.
Cook and stir last 4 ingredients until clear. When clear, add beets and place pan, covered, over hot water for 1/2 hour. Just before serving, heat beets again and add 2 tablespoons butter.
Pour into unbaked pie shell in glass pie plate. Bake at 350° until toothpick comes out clean.
Dice and fry onion in butter until tender. Add paprika and stir well. Add chicken wings and vegetables. Add 5 quarts water and a 13 1/2 ounce can of chicken broth. Simmer for 1 1/2 hours on low heat. Bring to a boil and add noodles.
Reserve 1/4 cup of the margarine and all the crumbs. Mix all other ingredients together. Pour into a 13 x 9-inch casserole. Combine the margarine and crumbs; spread over potatoes. Bake in a 350° oven for 45 minutes.
Cut peppers in half lengthwise. Discard seeds and membranes. On a 12-inch microwave-safe plate, arrange peppers, cut side down. Cover with microwave-safe plastic wrap; turn back one corner to vent steam. Cook on High for 6 to 8 minutes or until crisp-tender. Drain. Invert pepper halves over paper towels.
Mix all together, adding carrots. After all is mixed thoroughly, marinate in refrigerator overnight. Serve cold. Carrots keep about 1 week in the refrigerator.
Brown hamburger meat in skillet. When meat is done, place in a colander and run hot water over it to remove excess fat. Make sure it is well done. Add all ingredients together in a large pot or slow cooker. Cook until onions are tender. The chili is done at this time but will taste better if it's allowed to slow cook for about 3 hours. Stir occasionally to make sure all seasoning is well blended.
Sauce: Mix broth, soy sauce, cornstarch, sugar, garlic powder and ground ginger.
In large salad bowl, add ingredients in order. Frost with mayonnaise (thick). Sprinkle with 2 teaspoons sugar. Sprinkle generously with Parmesan cheese. Cover tightly with foil and refrigerate overnight. Just before serving, cover with sliced hard-boiled eggs. Crumble bacon bits and croutons over top.
Beat egg whites real stiff. Cook sugar, syrup and water to medium soft ball. Pour 1/2 syrup over beaten egg whites. Continue beating. Cook remaining syrup to hard crack stage, then pour over candy and continue beating until it starts to get real thick. Take beater out and beat with spoon. Add nuts and vanilla. Beat until stands up. Put out on greased paper by spoonfuls.
Melt 2/3 stick margarine in each of two 9-inch (nonstick coated) round cake pans. Stir 7/8 cup brown sugar in each.
Mix ground beef with onion, milk and egg. Make meatballs, the size of golf balls. Bake meatballs in casserole dish for 45 minutes at 375°. Drain off fat.
Peel potatoes. Cut in 1/4 to 1/2-inch thick slices. Halve or quarter slices if you prefer. Put in saucepan, add just enough water to cover. Cook 10 minutes; add onion slices, ham and parsley. Cook until potatoes are done. Add a small amount of water if necessary while the stew is cooking. Serves 2 to 3.
Saute onions in oil, add ground meat and brown well. Add tomatoes, water, rice, chili powder, brown sugar and Worcestershire sauce. Cover and simmer 30 to 40 minutes until liquid is absorbed. Remove tops and seeds from the peppers and parboil for 5 minutes; drain. Stuff the peppers with the onion/meat mixture. Stand peppers upright in greased baking dish, add small amount of water. Top each pepper with bread crumbs, if desired. Cover and bake in 350° oven for 1 hour. Serves 8.
Mix cream cheese, sour cream and taco seasoning together. Spread into a plate container or pizza pan. Refrigerate overnight. Top with tomatoes, onions, black olives and cheese.
Mix all ingredients and chill overnight. Serves many; good with fresh vegetables, fruit, shrimp, chips and/or crackers.
Chop onion, tomatoes and lettuce. Mix together. Add cheese and dressing. Crush Doritos and add. Slice avocado and add. Brown the ground beef; drain. Drain beans; add to meat. Add salt; simmer for 10 minutes. Combine with cold salad.
Drain fruit cocktail; finish filling cup with water and heat. Dissolve Jell-O in heated juice. Cool. Add chopped apple (unpeeled), few grains of salt, milk, mashed cream cheese, fruit cocktail and nuts. Add approximately 1/4 cup orange juice. Mold.
Combine first 3 ingredients and 2 tablespoons onion with 1 1/4 cups water in large skillet, mixing well. Bring to a simmer. Combine 2 tablespoons onion and remaining ingredients (except biscuits), mixing well.
Cream cake mix and cream cheese. Add eggs, oil and water. Dust blueberries with flour and fold in. Bake in a Bundt pan at 350° for 45 minutes.
Boil Jell-O, pineapple and water gently for 10 minutes. Add yogurt and cool. Add celery and carrots. Fold in Cool Whip. Chill for 6 hours. Yields 6 servings.
Mix flour and margarine like pie crust. Add nuts; press into a 9 x 13-inch lightly greased pan. Bake 15 minutes at 375°. Cool.
Mix all ingredients together. Pour into a 9 x 13-inch pan and bake 1 hour at 350°.
Preheat oven to 350° for 1/2 hour. Brown meat with onions, liquid smoke and bell pepper. Drain excess grease. Add hot links, crushed pepper, 3 strips bacon, crushed pineapple and brown sugar together with meat, onion and liquid smoke in baking dish. Place remaining strips of bacon on top and bake for 20 minutes at 350°.
Bring to a boil and boil 15 minutes. Stir constantly. Remove from heat and add small package of jello, flavor of your choice. Mix well and let stand for 1 hour. Put in jam jars.
Boil medium size pods okra until soft. Drain water off. Flatten on a paper towel with a fork. Then meal it well on both sides. Fry in Crisco until golden brown. It is delicious with fresh black-eyed peas, fresh tomatoes, homemade cornbread and ice tea.
Combine all ingredients. Line bottom of pan with thinly sliced apples. Cover with crumble. Bake at 350° until brown and apples are cooked.
Combine potatoes, sour cream, soup, cheese, 1/3 cup butter, milk, onion, salt and pepper in bowl; mix well. Spoon into 9 x 13-inch baking dish. Toss cornflakes with 1/4 cup butter in bowl. Sprinkle over potato mixture. Bake at 350° for 1 hour. Yields 15 servings.
In a bowl, combine first four ingredients, add milk and mix well. Shape into 1 inch balls and place on waxed paper lined baking sheet. Flatten with a glass to 1/4 inches; cover and freeze for 30 minutes. In a double broiler or microwave safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden.
In a deep large skillet, saute onions, green peppers and bouillon cubes. Add rest of the ingredients except the rice. Cook on medium heat until everything has been thoroughly cooked. Add rice; cook on low until rice is tender. Stir occasionally. If mixture gets too dry while cooking, add more tomato soup or water. Can be served with any type of meat or meat can be cut up into small pieces and added to the mixture after the meat has been thoroughly cooked. Delicious with pork chops.
Wrap all ingredients in foil. Bake at 350° for 1 hour. Prepare one recipe for each serving needed.
Combine all together and cook until the celery feels done. Add thickening (cornstarch with water, kind of thin) until it's as thick as you want it.
Crunch wafers; put in bottom of 9 x 13-inch pan. Cut strawberries in quarters and sweeten slightly. Chop nuts. Cream butter, egg yolks and sugar well. Fold in stiffly beaten egg whites. Spread butter and egg mixture on crumbs. Sprinkle with nuts and berries. Cover with whipped cream; top with remaining crumbs.
Wash mushrooms; remove stems and chop stems. Place caps in shallow greased casserole. Fry bacon until crisp. Remove bacon pieces; drain and chop fine. Saute mushroom stems and onions until onions are tender. Drain. Combine remaining ingredients with stems and onions. Spoon into caps. Bake at 350° for 20 minutes. Will serve 6.
In 2-quart microwave-safe dish, microwave oil and garlic, uncovered, on High 1 minute or until soft. Add carrots and snow peas and cover with lid or vented plastic wrap. Microwave on High 5 minutes. Drain excess water.
Combine melted butter and sugar in top of double boiler. Add juice and grated rind. Beat in eggs and cook over hot but not boiling water until thick. Stir constantly. Chill in jelly jar or similar container. Keep refrigerated. Spread on toast, English muffins, etc.
Mix vinegar and sugar together; bring to a boil. Add 1 tablespoon of salt. Add celery seed or anise or both to taste. Let cool. Pour over cabbage. Let stand several hours before freezing.
Cook up 3 cups macaroni in pan. Mix 4 cups milk from the powder and heat. Add about 2 1/2 cups of cheese and stir until it melts. Mix in some flour with a little water to make paste. Thicken cheese mixture with paste and add drained, cooked macaroni. Salt. Pour in a dish and bake in oven until it firms up.
Juice and grate rind of 1 lemon. Separate eggs. Beat yolks until thick and lemon colored. Add butter to warm milk, then pour heated milk over beaten yolks slowly, mixing thoroughly. Add sugar, flour and salt, which have been mixed together, and stir in rind and juice of lemon. Beat egg whites until stiff and fold lightly into mixture. Pour into buttered custard cups, 2/3 full and bake in pan of hot water 45 minutes at 350°.
Combine zucchini, mushrooms, onions, garlic and butter in a 2-quart microwave-proof casserole dish. Cover and cook on High (maximum power) 8 to 10 minutes, or until vegetables are tender. Stir in tomato paste, 1/3 cup cheese, salt and pepper. Sprinkle remaining cheese on top. Cook on 70 (Roast) 3 to 3 1/2 minutes, or until heated through and cheese is melted.
Mix eggs, milk, salt and mustard. Pour over bread, ham and cheese in a 9 x 13-inch pan. Refrigerate overnight.
Mix in medium mixing bowl. Combine the melted margarine and brown sugar. Stir in Rice Krispies, coconut and nuts. Place 3/4 of this in a 9 x 13-inch pan. Soften ice cream; smooth out and sprinkle remaining over top. Top with strawberries and Danish dessert. Serve immediately. Freeze any leftovers.
In large skillet, brown chicken in hot oil and butter until golden. Add onion, potatoes, celery, salt, thyme, pepper, bay leaf and broth. Bring to boil; reduce heat. Cover and simmer about 30 minutes or until chicken and potatoes are almost tender. Add beans; cover and cook about 10 minutes or until chicken and vegetables are tender. Discard bay leaf. Makes 4 servings.
Mix all ingredients together. Bake for 35 to 45 minutes at 350°.
Wash leeks well. Chop all of the white portion and some of the green. Peel and chop the potatoes. Combine all in a soup pot with the spices. Add enough water to cover all by about 1/2 inch. Bring to a boil, reduce heat and cover and cook for at least 40 minutes. Let cool somewhat and puree in a blender or mash with a potato masher. Adjust salt and pepper to taste.
Preheat oven to 350°. Grease and flour 2, 8x4 loaf pans. In large bowl, combine flour, nuts, baking soda, cinnamon, salt, nutmeg and baking powder. Set aside. In large bowl beat at high speed, eggs till frothy. Beat in oil, sugar and vanilla until mixture is thick and foamy. Add to flour mixture. Stir in zucchini and pineapple. Pour into pans. Bake 1 hour or until cake tester inserted in center comes out clean. Cool in pans 10 minutes, then on racks.
Stir together flour, soda and salt. Cream butter and sugar well. Add eggs. Beat. Add sour cream and vanilla. Then add flour mixture. Add bananas and nuts. Bake at 350° for 1 hour in greased loaf pan. When done, cool on wire rack. Makes 1 loaf.
Dump oats into a 13 x 18 x 1/2-inch cookie sheet with sides. Sprinkle the brown sugar and oil top. Mix thoroughly with a large spoon. Smooth mixture to a uniform depth and bake it for 30 minutes at 300°. Set it aside to cool. Sprinkle the remaining ingredients on top, then spoon into an airtight storage container.
In large skillet, saute garlic and onion in olive oil. Stir in bread crumbs. Blend well to absorb oil. Add beans, artichoke hearts and cheese. Heat slowly to melt cheese. Season to taste with salt and pepper.
Melt peanut butter, chips and butter in large bowl in microwave. Add Crispix and blend until completely coated. Shake coated cereal in a large bag of powdered sugar. Chill in refrigerator. Yum!
For each quesadilla, lightly spread a tortilla with margarine. Sprinkle with the Cheddar and Jack cheeses and top with peppers (use as many as desired). Fold tortilla in half and spread lightly with margarine. Cook in frying pan until crispy on both sides.
Saute onion, green pepper and garlic in oil until golden, stirring often. Stir in tomatoes, tomato paste, parsley, oregano and bay leaf. Simmer, uncovered, for 20 minutes. Cook noodles according to package directions. Drain. Combine spinach, Ricotta, egg, 1/4 cup Parmesan, salt and pepper. Spoon 1/3 of the tomato sauce in bottom of lasagne dish or 13 x 9-inch baking dish. Cover with 1/3 lasagne noodles, 1/2 spinach-Ricotta filling, 1/2 Mozzarella and 1/4 cup Parmesan. Repeat layers, using 1/2 remaining sauce and noodles and all remaining filling. Top with remaining noodles, sauce, Parmesan and Mozzarella. Bake at 350° for 45 minutes. Let stand a few minutes before cutting into squares for serving. Makes 6 servings.
Mix sugar, flour, baking powder and peanuts in large bowl. Add melted shortening and extract. Fold in egg whites, beaten stiff. Add small amount of water to moisten dough to hold together. (If too soft, add a little more flour.) Cut or spoon about 1 1/2 inches long and 1/2 inch wide. Place on greased pans about one inch apart. Bake at 350° until light brown, 12 to 15 minutes. Take off pan while hot.
Mix all ingredients in bowl until well blended. Drop by teaspoons on cookie sheet. Bake at 320°.
Combine all ingredients. Drop by teaspoonful onto cookie sheets. Bake at 350° for 12 minutes.
Combine all ingredients. Let flavors blend for a day or so before serving. Leftover sauce may be stored in refrigerator.
Rinse chicken and pat dry. Cut each fillet into 4 long strips. Combine with eggs in bowl. Chill overnight. Roll in crumbs, coating well. Brown in oil in large skillet. Alternate layers of chicken, mushrooms and garlic in 9 x 13-inch baking dish until all ingredients are used. Pour mixture of wine and broth over top. Bake, covered, at 350° for 30 minutes. Bake, uncovered, for 25 minutes. Sprinkle with cheese. Bake for 5 minutes longer. Yield: 8 servings.
Combine ingredients together saving 1/2 can tomato soup to pour over top of meat loaf. Place in a baking pan. Heat oven to 350° and bake for 45 to 60 minutes.
Cook potatoes. Mash until there are no lumps. Add Neufchatel cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Place in 9 x 13-inch casserole that has been sprayed with non-stick vegetable spray. Dot with margarine. If preparing ahead, allow to cool, cover and refrigerate for several days, if desired. To serve, bake in preheated 350° oven for 40 minutes. Makes 12 one cup servings.
Mix ingredients lightly. Bake in a 1 1/2-quart casserole for 40 minutes at 350°. Serves 4 to 6.
Heat oven to 375°. In a large bowl, toss berries with 1/4 cup sugar and cornstarch. In a medium bowl, combine flour, remaining sugar, baking powder and salt. Add egg, milk and butter; mix until well combined. Prepare six 8-ounce custard cups with nonstick cooking spray. Divide berry mixture among the custard cups. Top each cup with batter. Sprinkle each with sugar and nutmeg. Place cups on baking sheet; bake for 30 to 40 minutes, or until tops are golden. Serve warm with a scoop of vanilla ice cream.
Combine all ingredients and pour into a 9 x 13-inch pan. Spray pan with Pam. Bake at 400° for 30 minutes.
1st Layer: Mix flour, butter and pecans. Pat in bottom of 9 x 13-inch pan. Bake 15 to 20 minutes at 350° and cool completely.
Place all fruit, except cherries, in baking dish. Boil together for about 10 minutes in double boiler, until thick as cream, the butter, sugar, flour and sherry. Pour sauce over fruit; garnish with cherries. Let stand in refrigerator overnight. Bake at 350° for 45 minutes. Serve hot. Serves 12.
Combine first 5 ingredients in small bowl. Trim excess fat from roast. Place split sections of roast on top of each other. Rub surface of roast with herb mixture. Tie roast at 2 to 3-inch intervals with string. Place roast in a large browning bag. Prepare according to package directions.
Mix the first 4 ingredients. Shape into cones. Roll in flour, then dip in mixture of egg and water, then in fine bread crumbs. Fry in hot oil until a little brown, 1 1/2 to 2 minutes. Drain on paper. Serve with gravy.
Peel and slice potatoes round and thin. Lightly grease casserole dish. Layer potatoes in dish, sprinkling each layer with salt, pepper and nutmeg. Press garlic over mixture. Add cream and milk. Bake at 400° for 40 minutes or until potatoes are soft and creamy.
Put dates and soda in bowl; pour boiling water over and let cool. Cream oleo, sugar and eggs. Add flour, salt and soda; mix. Add the date mixture slowly, mixing well. Pour into greased 9 x 13-inch pan. Mix the nuts, sugar and chocolate chips. Sprinkle over top of pan. Bake at 350° for 40 minutes.
In large bowl, stir all ingredients, except potato chips, until well mixed with hands. Shape mixture into 1-inch balls in crushed potato chips. Keep refrigerated. Makes about 36 pieces or 1 1/2 pounds.
Mix well; pour onto a hot griddle for pancakes or into your waffle iron for delicious waffles.
Sift dry ingredients together. Add raisins, molasses and sweet milk. Stir well and fill a 16 ounce can 3/4 full. Cover and steam for 2 1/2 to 3 hours.
Beat eggs well. Add sugar and mix together. Add all other ingredients and mix well. Pour into unbaked pie shell. Bake at 300° for 30 minutes or until golden brown.
Place the soup, water, chopped onion and green chilies in a saucepan. Stir mixture and cook until hot. Dip 1 tortilla at a time into hot mixture and then place in bottom of a 9 x 11-inch pan (place a total of 4 in bottom of pan). Top with some of the soup mixture and grated cheese. Continue layering until tortillas and soup mixture are gone. Add more grated cheese on top. Bake in 350° oven until bubbly.
Mix butter, sugar, eggs and cream. Add vanilla. Add flour and mix. Cover and chill overnight. Roll out and cut cookies. Bake at 350° until brown.
Let shortening melt in hot water before adding other ingredients. Don't mix until last item has been added. Then mix well. If Spry or Crisco is used, add 1/4 teaspoon salt. Bake at 350° for 20 minutes. Makes about 1 1/2 dozen cakes.
Lightly brown the hamburg and onion. Add the tomato soup, water and chili powder. Bring to a boil, then simmer for 20 minutes. Drain kidney beans and add to boiling mixture. Bring to a boil and simmer for 10 minutes.
Brown and drain the first 3 ingredients. Add the rest of the ingredients to the first mixture and simmer in crock-pot on low heat.
Cream sugar and margarine together. Add cake flour. Add eggs, one at a time, beating well after each addition. Add vanilla. Place in greased and waxed tube or Bundt pan. Bake at 325° for about 1 1/2 hours.
Finely shred the carrot. In mixing bowl, combine the couscous, onion salt, lemon pepper and nutmeg with shredded carrot. Add water; stir. Spray 4 baking (individual) dishes with nonstick spray. Divide mixture into dishes. Cut fish into 4 portions. Place fish on top. Cut lemon half into 4 slices, placing a piece atop each dish. Cover with foil. Refrigerate for 3 to 24 hours.
Mix eggs, margarine and sugar until creamy. Spread over graham cracker crust. Slice bananas and put over cream mixture. Put crushed pineapple over bananas. Top with Cool Whip. Refrigerate.
Brown hamburger, onion and garlic together; drain grease, then add corn, tomato sauce and Worcestershire sauce. Top with mashed potatoes. Bake in 350° oven for 25 minutes or potatoes begin to brown.
Cut boneless chicken into bite-sized pieces. Pour two beaten eggs over chicken. Let sit overnight in refrigerator or at least 3 to 4 hours. Dip chicken in seasoned bread crumbs and brown in a pan. Place chicken in a 9 x 13-inch baking dish. Add sliced mushrooms and top with cheese. Cover with foil. Bake at 350° for 30 minutes.
Trim excess fat from meat. Coat all sides of meat with flour. In a Dutch oven, brown meat slowly in 2 tablespoons cooking oil. Sprinkle with salt and pepper. Add beef broth, basil or thyme and Worcestershire. Cover and bake in a 325° oven for 1 to 1 1/2 hours. Add vegetables and onion soup mix. (If need to add more liquid, mix soup mix in needed amount of water, beef broth or red wine.) Continue baking, covered, about 45 minutes or until vegetables are tender. Prepare Pot Roast Gravy. Makes 8 servings.
Mix sugar, flour, salt and spices. Beat in eggs. Stir in pumpkin and cream. Mix well. Pour into pie shell. Bake in preheated 400° oven for 50 minutes or until a knife inserted in center comes out clean. Cool. Decorate top as desired. Yields 6 servings.
Chop all vegetables; put together in a bowl. Add pickles and bacon to vegetables. Take 1/2 of cornbread and break into bite size pieces in bottom of casserole dish. Pour 1/2 of vegetables over the cornbread. Mix 1/4 cup of sweet pickle juice and a cup of mayonnaise together. Pour 1/2 of this over the vegetables and cornbread. Repeat the layers again. Chill for at least 2 hours or overnight.
Mix flour, salt and pepper; roll cubed beef into mixture. Shake off excess. Melt shortening over high heat in a Dutch oven or a heavy-bottomed pot with cover. When shortening is hot, add cubed beef (4 or 5 pieces at a time, so as not to crowd them). Brown beef on all sides and remove, then add additional pieces.
Combine butter, parsley, lemon juice, Worcestershire sauce, hot sauce and garlic. Place butter mixture on waxed paper and form into a roll. Chill until hard. Skin fillets and divide into strips about 6 x 2-inches. Sprinkle fish with salt and pepper. Place a piece of butter at one end of each strip of fish. Fasten with toothpicks. Roll fish in flour; dip in beaten eggs to which water has been added; roll in crumbs. Chill for at least 1 hour. Fry in deep fat for 2 or 3 minutes, or until brown and fish is flaky. Drain on paper towels. Serves 6.
Crush Oreos or put in blender. Use about 3/4 of the package. Let ice cream soften, so you can spread. Layer in glass 9 x 12-inch dish: crushed Oreos, ice cream, fudge topping and Cool Whip. Sprinkle top with crushed Oreos. Leave in freezer at least 2 hours before serving.
Crust: Mix together 1/2 cup tomato sauce, 1/2 cup bread crumbs, meat, onions, green peppers, 1 1/2 teaspoons salt, pepper and oregano. Pat into a 9-inch pie plate, side and bottom.
Beat sour cream and cream cheese until blended. Add hot potatoes gradually, whipping constantly, until light and fluffy. Season with onion and garlic salt. Spoon into 2-quart ungreased casserole dish. Dot with butter. Sprinkle with paprika and brown in 350° oven for 35 to 45 minutes, until warm.
Divide fruit among 6 dessert dishes. Just before serving, spoon 2 tablespoons fruit concentrate onto each. Makes 1 to 6 servings.