HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, peanut butter and shortening until mixture resembles coarse crumbs. Mix in egg and milk. Add oats. Mix well. Spread in greased baking pan. Bake at 375° for 12 to 15 minutes.
Dissolve gelatin in boiling water. Grind cranberries, orange and apple together. Add liquid artificial sweetener and lemon juice. When gelatin begins to set, stir in cranberry mixture and pour into square pan. Chill until set. Serve on lettuce leaf. Yield: 4 servings. Carbohydrate ?? g, protein 0 g, fat 0 g, calories 28. One serving = 1/2 fruit exchange.
Grate cold potatoes. Stir together sour cream and cheese. Heat together soup, butter and onions. Mix all together with potatoes in 9 x 13-inch pan. Bake 45 minutes at 325°. Serves 8 to 10.
Cook beef over medium heat until brown, stirring to separate. Drain off fat. Stir in soup, water, mixed vegetables and Worcestershire sauce. Spoon into a 3-quart baking dish. Bake at 400° for 10 minutes, or until hot and bubbling.
Mix all ingredients together. Put into pie shells. Chill. Makes 2 pies.
Combine in a medium bowl corn syrup, molasses and boiling water. Stir in baking soda. Beat a little of this mix into egg. Then stir back into mixing bowl.
Combine butter and sugars. Add eggs and vanilla. Beat well. Add crushed chips and butterscotch chips. Mix flour and baking soda. Stir into creamed mixture. Bake at 375° on greased sheet for 10 minutes.
Preheat oven to 375°. In large mixer bowl, cream butter and sugar. Add eggs, beating until smooth. Combine dry ingredients. Gradually add to creamed mixture. Stir in mincemeat and nuts. Drop by rounded teaspoonfuls 2-inches apart on Pam sprayed baking sheets. Bake 10 to 12 minutes or until browned. Cool.
In large bowl, cut up cherries and pineapple. Add flour and coat well. Stir in pecans. Cream butter and sugar well; beat in eggs, vanilla and lemon extract. Combine with fruit mixture. Bake at 325° in tube pan for 45 minutes to 1 hour. Mix whatever glaze you desire and pour over cake; cool.
Brown and drain ground beef and sausage. Cut the Velveeta into very small cubes and melt. Mix meat, cheese and remaining ingredients.
Preheat oven to 350°. Combine ground turkey, garlic, oatmeal, bread crumbs and egg whites in a medium mixing bowl. Shape into small balls, using about 1 tablespoon of turkey mixture.
Season meat with salt and pepper. Brown in 1/4 cup dressing in Dutch oven over low heat. Add remaining dressing and water. Cover; simmer 2 hours. Add onions, carrots and potatoes. Cover. Continue simmer 1 hour or until meat and vegetables are tender. Remove meat and vegetables to platter. Gradually add water and flour, stirring until well blended. Gradually add flour mixture to hot liquid in pan. Cook, stirring occasionally, until mixture boils and thickens. Simmer 3 minutes, stirring constantly. Serve with meat and vegetables. Makes 6 to 8 servings.
Melt butter in bottom of pan so it won't stick. Pour half bag cake mix over pan. Drain juice off peaches in a bowl. Pour peaches in pan. Mix sugar and flavoring with peach juice, then pour the rest of your cake mix in pan. Pour juice on top of everything. Chop a little butter over the top. Place in oven and cook until done at 200° to 250°.
Mix water, sugar, lime and Kool-Aid. Add limeade, orange juice and pineapple juice. Add ginger ale and liquor when ready to serve.
Mix flour, milk and salt together and add eggs. Mix until smooth. Melt butter in baking dish and grease sides. Pour batter into dish. Bake at 425° for 15 to 20 minutes. Serve immediately with jelly or syrup.
Mix flour and soda. Cut shortening into flour until mixture resembles corn meal. Add buttermilk; mix to form soft dough. Turn onto floured surface; knead lightly several times until dough is smooth. Roll to desired thickness. Cut with floured biscuit cutter. Place on a lightly greased baking sheet. Bake at 450° for 15 minutes or until golden brown.
Preheat oven to 350°. Beat egg white and salt on high speed until soft peaks form. Beat in sugar, 1 tablespoon at a time, until soft and glossy. Stir in nuts and chocolate chips.
Mash bananas with fork. Soak gelatin in water. Dissolve sugar in boiling water. Cool this mixture; stir in banana pulp. Chill the jelly until it begins to thicken. Whip it. Fold in beaten egg whites with salt. Fold into gelatin. Fill sherbet cups or a serving dish. Top with whipped cream with vanilla.
Saute onions until golden brown. Cover in a 3-quart oblong dish with onions and fat. Put pieces of lux and salmon over onions. Beat eggs with milk. Pour over all. Do not mix together. Bake uncovered at 350° for 45 minutes. Let stand about 10 minutes before cutting.
Beat together Crisco and sugar. Then add eggs, one at a time, beat well. Sift together flour, baking powder and salt. Add flour mixture to Crisco. Mix. Then add milk and lastly the vanilla. Grease a tube pan. Pour batter into pan and bake in a 350° oven for 1 hour. Cool. Remove from pan. Sprinkle with confectioners sugar when cooled.
Wash, trim and cook to tender-crisp the beans. Drain well. In a skillet or large saucepan, melt butter. Add cashew pieces and saute lightly over low heat. Add the honey and stir about 1 minute to blend and warm. Add beans and stir gently to reheat the beans and coat with the honey mixture.
Peel and devein shrimp; set aside. Cook pasta according to package; drain. Melt butter. Add garlic and basil; cook 1 minute, stirring often. Add shrimp, mushrooms and pepper; cook about 5 minutes, stirring occasionally. Serve over pasta.
Mix flour, sugar and butter like for a pie crust. Roll in balls the size of walnut, put on cookie sheet about 1 inch apart. Pat down with fork dipped in hot water. Bake for 12 minutes at 400°. When cool, roll in powdered sugar.
Brown hamburger with onion and bell pepper. When about brown, add garlic salt and then sauce. Simmer. Cook noodles until soft. When done, layer noodles, then meat sauce and sour cream all over. Repeat until ingredients are gone. Sprinkle cheese over top of casserole. Bake at 350° until cheese is melted.
Cook onion in hot oil until tender. Add meat and brown. Stir in tomatoes and seasoning. Blend eggs and milk. Combine with meat mixture.
Sift dry ingredients. Cream margarine and brown sugar well. Blend in egg, vanilla and dry ingredients. Mix well. Drop by rounded teaspoonful on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool.
Brown the hamburg, stirring often to break into fine chunks, with the onion. When thoroughly cooked, drain off grease and set aside. Cut bacon and fry slowly until semi-crisp. Drain off grease. Don't use the grease. Mix the remaining ingredients. Bake at 325° to 350° for 1 1/2 hours. Can be microwaved. Put the casserole in a round covered dish. Cook for 20 minutes, stirring at 15, 10 and 5 minutes.
Wash fresh blueberries. Mix all ingredients, including blueberries together in a bowl. Pour into unbaked pie crust and bake at 400° for 40 to 50 minutes.
Dissolve jello in hot pineapple juice. Mix Cool Whip with blueberry pie filling. Add to jello mixture and mix. Pour into a jello mold.
Drain all of the fruit; reserve some cherries and oranges to garnish and set aside fruit. Save fruit liquid for another use. In medium bowl, beat cream cheese until fluffy; blend in sour cream, sugar and salt. Put in fruit, marshmallows and nuts; spoon into 8 1/2 x 4 1/2-inch loaf pan and freeze for 6 hours. Unmold and garnish with fruit. Makes 8 servings.
Preheat oven to 500 degrees. Cut fish into four serving pieces if necessary. Add salt and pepper to crumbs. Pour milk into shallow pan and dip fish in milk, then in crumbs. Arrange fish on baking sheet sprayed with nonstick vegetable cooking spray. Sprinkle oil over fish. Bake for 10 minutes.
Mix the sugar and sour cream. In another bowl, thin mayonnaise with vinegar to pouring consistency. Layer in pan or salad bowl the lettuce, sour cream mixture, celery, onion, mayonnaise mixture, bacon and cheese. Let stand in refrigerator not longer than 8 hours. Toss before serving.
Sift together flour and baking powder; set aside. Cream butter and confectioners sugar. Add egg yolk and beat 1 minute. Add milk, vanilla and almond flavoring to creamed mixture. Blend together. Add dry ingredients and mix well.
Step 1: Put milk into a bowl (cold). Add pudding mix. Beat with a whisk 2 minutes. Let stand 5 minutes.
Put in blender eggs, onions, flour and some potatoes on low for 1 minute and then add the rest of the potatoes (on low) for another 1/2 minute. Put on pancake grill or frying pan; fry until crisp (both sides). Serve with applesauce or sour cream.
Beat egg yolks in medium bowl and stir. Add condensed milk. Stir in lemon juice a little at a time. Stir well and pour into pie shell. Beat egg whites adding about 1/4 cup of sugar a little at a time until stiff peaks form. Bake at 400 degrees for 5 minutes or until lightly browned.
Boil chicken until tender; debone and salt to taste. Add milk to chicken and soup in baking dish. Add a dash of pepper. Add chicken broth to stuffing mix. Arrange stuffing around chicken. Bake at 250° for 30 to 35 minutes.
Butter a 1 1/2-quart casserole. Blend sugar, cornstarch and salt in baking dish. Beat eggs and stir into sugar mixture. Add pineapple chunks and juice. Mix well. Dot with butter. Sprinkle with cinnamon. Bake covered for 1 hour in a 350° oven or microwave for 10 to 15 minutes. Great for brunch.
Dissolve each jello in 1 cup boiling water; add 1/2 cup water. Pour 1st layer in a 9 x 13-inch pan; jell.
Place apples in mixing bowl; add sugar, stir to mix. Let stand 1/2 hour. Add oil and eggs; blend. Add flour, cinnamon, baking soda, salt and vanilla. Pour into well-greased and floured 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes. Cool in pan. Dust top with powdered sugar.
Melt chocolate over boiling water; cool. Cream margarine and sugar until fluffy. Add egg yolks, 1 at a time and beat after each. Add melted chocolate and vanilla. Mix well. Sift together flour, salt, soda and baking powder. Add alternately with buttermilk to chocolate mixture; beat well. Fold in beaten egg whites. Line the bottom of 3 (9-inch) cake pans with brown paper. Grease and flour paper. Evenly divide the batter into the 3 pans. Bake at 350° for 30 to 40 minutes. Cool. Frost tops only. Frost with Coconut Pecan Frosting.
Mix ingredients. Bake at 325° for 25 to 30 minutes in greased pie plate.
Preheat over to 350°. Grease and flour bundt pan well. Cream together 2 c. sugar, 1 c. oil and 4 whole eggs. Mix in flour, buttermilk, coconut flavoring and small bag of coconut; mix well. Pour in bundt pan and bake for 1 hour and 15 minutes. When cake is done and is cooling make glaze filling.
Cream together shortening, sugar and peanut butter. Add beaten eggs alternately with dry ingredients. Drop by teaspoonfuls onto cookie sheet. Press lightly with fork to make crisscross pattern. Bake at 375° until golden brown.
Scrub and slice potatoes into 1/2 to 1/4-inch slices. Spread potatoes in a 9 x 13-inch greased pan. Pour in cream. Dot top with butter. Sprinkle with salt, pepper and onion powder. Bake at 356° for 45 minutes to 1 hour until golden brown, bubbly and tender.
Grease and flour 3 loaf pans. Bake at 350° approximately.
In a Dutch oven or large saucepan, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, corn, beans, and tomatoes. Cover and simmer for 15 minutes or until heated through, stirring occasionally.
Brown meat. Saute onions and bell peppers in 1/4 cup oil; add to meat. Add other ingredients. Mix well and bake in covered casserole sprayed with Pam. Bake 1 hour at 350° on center rack of oven. Serves 4 to 6.
Tear cake in pieces. Put on bottom of a 9 x 9-inch pan. Add pie filling to cake. Make pudding according to directions. Mix with sour cream and drained cherries. Spoon mixture on top, cover and refrigerate for several hours.
Saute beef and onion until browned. Drain. Stir in soup, vegetable and milk.
Cut broccoli in small pieces. Fry bacon crisp and crumble. Put all ingredients in a bowl, adding as much cheese as desired.
Beat egg; add sugar, shortening, yeast, salt and flour (add flour slowly). Let rise in greased pan until double in bulk. Make into rolls; let rise again. Gently oil tops of rolls before they are put in oven to bake. After 25 minutes, watch carefully. Take out when browned as desired. Bake in 350° oven approximately 25 to 30 minutes. May oil with butter again.
Mix all ingredients except paprika. Pour into greased loaf pan. Sprinkle the top with the paprika. Bake at 250° to 300° until set and slightly brown.
Pour soda and water over dates and raisins. Cream butter, sugar and vanilla, beat well. Add flour. Pour in dates and raisins including the water and nuts. Bake at 350°.
Beat eggs. Continue beating and add oil, sugar, zucchini and flavorings. Sift dry ingredients together and add to first mixture. Fold in nuts. Spoon into 3 greased and floured pans. Bake at 350° for 45 minutes or until done (golden brown on top). Cool on rack. Freezes well. Tinfoil pans work great for baking bread in.
Crumble crackers, raisins, nuts, coconut and cherries. Set aside 1 cup of nuts and cherries to sprinkle on top. Melt margarine and marshmallows together. Mix thoroughly; add cherry juice. While hot pour over cracker mixture and stir. Add milk. Press in loaf pan lined with wax paper. Top with nuts and cherries. Chill overnight and slice.
Cream butter and cream cheese. Add sugar and continue beating until well mixed. Alternate eggs and flour, mixing well after each addition. Mixture will be very thick. Add extracts and mix well. Spoon into large tube pan and bake in 325° oven for approximately 1 hour and 45 minutes.
Combine sour cream with seasonings. Dip chicken pieces in sour cream mixture. Coat pieces in bread crumbs. Pour melted butter into a baking pan. Place chicken pieces in pan, skin side up. Bake in a 400° oven for 1 hour or until tender.
Salt and pepper shrimp and set aside. Saute onions, celery, bell pepper and garlic in oleo. Add the shrimp and cook until the raw shrimp turn pink and curl (about 10 minutes). Add soups; dissolve cornstarch in water. Add and simmer 15 minutes. Serve over rice.
In a mixing bowl, cream butter and sugar. Stir in vanilla. Add flour. Mix on low until well blended. Stir in pecans. Mix well. Chill for 30 minutes. Roll into 1-inch balls. Place on a greased baking sheet. Bake at 350° for 15 to 18 minutes or until bottom edges are golden brown. Cool on a wire rack. Yield: about 1 1/2 dozen.
Mix together and form into small balls. Bake at 400° for 10 minutes. Serve warm.
Mix Jell-O and boiling water; stir until dissolved. Let cool slightly, then add all ingredients. Mix well. Pour in shallow dish. Refrigerate until set.
Mix together and pour into greased Bundt pan. Bake at 325° for approximately 1 hour. Do not peek.
Dissolve Jell-O and let set in fridge for 30 to 40 minutes. Then fold in other ingredients. Makes 4 servings.
In crock-pot, melt the cheese. In a skillet, brown the sausage and drain. After the cheese is melted, add all other ingredients and let get hot.
In a medium bowl combine flour, baking powder, 2 cups of the sugar, oil, eggs, orange juice, salt and vanilla. Beat until thoroughly combined. In another bowl, toss apples with cinnamon and remaining sugar. Spread 1/3 of batter in a greased 10-inch tube pan. Cover with half of the apples. Repeat layers. Spoon remaining batter over top. Bake at 350° for 1 hour and 30 minutes. Cool in pan for 20 minutes before putting on a rack, dust with confectioners sugar, if desired.
In large skillet, melt 2 tablespoons butter or margarine and chicken broth. While melting, grate onion, carrots and broccoli. Saute vegetables in skillet with melted butter and broth, while preparing remainder of soup, until onion is transparent. Grate Velveeta and Cheddar cheese. Set aside in a bowl. Melt 6 tablespoons butter or margarine in at least 3-quart saucepan. Add flour, blending well. Pour milk in gradually, blending well. Bring to a boil. Add cheese and remove from heat. After cheese is stirred in and thoroughly melted, add vegetables and season to taste with Tabasco or other spices.
Prepare Sausage Topping. Heat oven to 450°. Mix flour, baking powder and salt. Stir in shortening, water, lemon juice and egg yolk. Mix until dough cleans side of bowl; divide into 24 parts. Pat into 3 1/2-inch circles on ungreased baking sheets; prick with fork. Bake until light golden 6 to 8 minutes. Remove from oven; leave crusts on baking sheets. (Crusts can be baked several hours ahead of time.) Reduce oven temperature to 400°.
Chop artichokes and mix all together. Put in lightly greased casserole dish. Bake at 350° for 20 to 30 minutes.
Fry hamburger with chopped onions and green peppers. Add spicy brown mustard and mix well. Add barbecue seasoning mix. Add other spices and barbecue sauce, then add more tomato sauce, if needed.
Spray pan and brown turkey. Add burrito seasoning and prepare as directed on package. Heat burrito bread and add what you want on it.
In small pan saute and stir constantly the almonds, butter and sugar until golden brown. Remove and spread out to cool on wax paper. In a large bowl mix together all other ingredients; add almonds. Serve with red wine vinegar salad dressing. Serves 10 to 12.
First mix egg, milk and flour. Add oregano, cheeses and pepper or bacon. Pour into lightly greased 9 x 9-inch pan. Bake at 375° for approximately 30 to 35 minutes, until browned and bubbly. Let cool. Cut into squares.
Run pears, onions and peppers through meat chopper. Add other ingredients (tie pickling spices in cheesecloth bag). Cook 30 minutes after mixture comes to boil. Put in scalded jars and seal.
Mix pineapple, water, sugar, cornstarch, egg yolks, butter and salt on top of flame until thickened. Beat egg whites until peaks form. Fold into mixture. Bake at 350° for 30 minutes.
Spread pie filling in greased and floured 9-inch round cake pan. In medium size mixing bowl, mix nutmeg, cinnamon and cake mix. Sprinkle mixture evenly over top of pie filling. Drizzle top with melted butter. Bake at 350° for 40 to 45 minutes, or until top is golden brown.
Cover raisins with boiling water and allow to plump while combining remaining ingredients. Cream sugar and margarine. Add eggs and mix. Sift dry ingredients and add alternately with buttermilk to the sugar mixture. Fold in raisins and nuts.
Add mix to melted margarine and cook 1 hour in a 425° oven.
Stir yeast into warm water and 1 teaspoon sugar. In a large bowl, heat milk, margarine, 1/2 cup sugar and salt to about 110°. Add yeast. Beat in about 2 cups flour and add eggs (room temperature). Beat in as much remaining flour as possible. Continue to add remainder gradually, kneading 8 to 10 minutes. Place dough in a large greased bowl. Cover and let rise in warm place (85°) until doubled. Punch down. Turn out on a lightly floured surface. May be used for cinnamon rolls, caramel rolls, buns or 2 loaves of bread.
Spread cream cheese on bottom of glass pan. Cover with 1 can of green chilies. Next layer with chili with beans, then add second can of green chilies. Bake at 350° until bubbly. Cover with shredded Cheddar cheese and reheat until melted. Serve with sour cream and chips.
Sift together flour, baking powder, salt, and sugar; set aside. In a separate bowl mix together beaten eggs, milk, and oil; add all at once to the dry ingredients, beating only till moistened. Bake in preheated waffle baker. Makes 10 to 12 waffles.
Mix and press the crackers and butter in a 9 x 13-inch pan. Mix together next 4 ingredients; beat 15 minutes until fluffy. Spread over graham cracker mixture. Slice 3 or 4 bananas lengthwise. Place over mixture; add 2 cups crushed pineapple (well drained). Add frozen strawberries. Add Dream Whip. Top with chopped pecans. Refrigerate for 12 hours.
Heat oven to 400° and place a 13x9 baking pan in oven with the butter. In a bag, mix the potatoes and cheese together. Dip the chicken pieces in beaten eggs then place in bag and shake until coated. Bake at 400° for 45 to 60 minutes.
Heat and simmer 5 minutes over low heat. Cool in ice water and freeze. To serve, heat in covered dish in microwave.
Mix corned beef, sauerkraut and water in a large skillet. Bring to a full boil. Stir in rice and top with cheese. Cover. Remove from heat and let stand 5 minutes. Serves 4.
Mix together ingredients, folding in stiffly beaten egg whites last. Pour into unbaked pie shell. Bake at 350° for 30 minutes, or until knife comes out clean.
Dissolve soda in hot water mixture and mix all ingredients well. Add enough flour so mixture will be heavy enough to roll out 1/4-inch thick. Cut into circles. Bake at 350° for 8 to 10 minutes. Makes 5 or 6 dozen.
Place peaches (juice and all) in a 9 x 13-inch baking dish. Sprinkle jello over peaches. Sprinkle cake mix over total mixture. Cut margarine into small pieces and dot on top. Do not stir or mix layers. Pour water over recipe. Bake for 1 hour at 350°.
Put everything at once in large mixing bowl. Blend thoroughly and then beat 20 minutes at high speed. (Must be 20 minutes for enough air.) Pour in large tube pan. Bake at 350° for 1 hour.
In saucepan, combine sugar, evaporated milk and butter. Bring to a boil for 10 minutes, stirring constantly. Pour over chocolate chips, Marshmallow Creme, chocolate bar and walnuts. Stir until chips are melted. Pour into a wax paper lined and buttered 9 x 10-inch baking dish and cool. Makes 5 pounds of fudge.
Blend together all ingredients (except pecans). Roll in crushed pecans. Refrigerate. Serve with crackers, chips, etc.
Mix rhubarb, pineapple and sugar. Allow to stand about 30 minutes. Bring mixture to a boil and then cook for 12 minutes, stirring constantly. (Don't turn your back, it can burn quickly.) Remove from heat and stir in package of jello. Pour into sterilized glasses and cover with paraffin or use handy screw-top jelly jars. Makes about 6 half-pint glasses.
Brown meat. Put mushrooms, bamboo shoots, sliced water chestnuts and their liquids in a large pan. Add bean sprouts and 1/4 of the liquid. Add meat to vegetables. Fry onions and celery until they get a glossy look. Add to meat and vegetables. Add sugar, oil and soy sauce. Cook over medium heat. Cook about 40 to 45 minutes, then mix starch, water and a little liquid from bean sprouts and add to vegetables and meat. Cook 10 minutes more, then serve over rice or chow mein noodles.
Mix all the rice, melted butter, cheese and carrots together and add the slightly beaten egg. Put in a buttered casserole pan or dish. Bake in a 350° oven, uncovered, for 45 minutes. Turn out on a warm dish or platter. Make a hole in the center and pour in peas or beans. A tasty and colorful dish.
Saute first 5 ingredients in oil. Add garbanzo beans, stewed tomatoes and corn. Top with grated cheese. Bake at 350° for 30 minutes.
Mix mayonnaise, milk, flour and eggs together. Add remaining ingredients and mix well. Pour into pie crust and bake at 350° for 1 hour.
Combine blueberries, 1 cup sugar and 1/4 cup water in a medium saucepan; cook over low heat until berries are soft (about 15 minutes). Combine cornstarch and 3 tablespoons water in a small mixing bowl; stir well. Add cornstarch mixture to blueberry mixture; cook, stirring constantly, until thick. Set aside to cool. Combine flour, margarine and pecans in a small bowl; mix well. Press dough into a 13 x 9 x 2-inch baking dish. Bake at 350° for 20 minutes, cool. Combine cream cheese and 1 cup sugar; beat until smooth. Fold in whipped topping. Spread evenly over cool crust. Pour blueberries over top. Refrigerate.
Mix all ingredients except pepperoni, making sure the spinach is well drained. Place a pepperoni in the bottom of each mini muffin cup pan and place a spoon full of the mixture on top. Bake at 375° for 20 to 25 minutes. Cool 10 minutes before taking out of pan.
Mix ground beef, onion, milk, and 2 tsp. Worcestershire sauce. Roll into small balls. Place on baking sheet. Broil until brown.
Dissolve Jell-O in hot water. Add pie filling and undrained pineapple. Stir. Cool and set in refrigerator to congeal. Mix cream cheese and sugar until fluffy. Fold in sour cream and spread over congealed blueberry mixture. Sprinkle with chopped nuts. Keep refrigerated.