HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Grease and flour a 10-inch tube or Bundt pan. In large mixer bowl, beat shortening and sugar until light and fluffy. Add eggs, one at a time, beating until smooth. Meanwhile, sift flour, baking powder, salt and nutmeg. Add to sugar mixture alternately with sour cream and milk, beginning and ending with flour. Beat just until blended. Fold in pecans. Turn into prepared pan and bake 1 hour and 15 minutes, or until done. Cool in pan 15 minutes. Then turn out on a wire rack and finish cooling. Pour glaze over cake and decorate with pecan halves.
Cook bacon in microwave oven between layers of paper toweling about 8 to 10 minutes. Drain well and crumble bacon. Sprinkle cheese, bacon and onion in a 9-inch glass pie plate bottom. Beat remaining ingredients with a rotary beater until well blended. Pour over bacon-cheese-onion mixture. Bake in microwave for 9 minutes. Turn dish 1/4 turn every 3 minutes of cooking time. Allow to stand for 10 minutes for center to finish cooking before cutting. Serves 6.
Put all ingredients into a bowl and mix well by hand or with an electric mixer. Place into a mold or a small bowl which has been rinsed out in cold water or lightly buttered. Chill. Unmold on platter and surround with crackers or Melba toast. Garnish with parsley or watercress if desired.
Melt butter in medium bowl. Stir in crushed pretzels and sugar. Press into a 9 x 13-inch pan. Microwave 3 minutes or bake 5 to 10 minutes in a 350° oven.
Mix jello with hot water as directed on package. While hot, add pineapple and cream cheese. Stir and pour into cake pan type container. Place in fridge to set. It's easy and it's good!
Spray casserole dish with Pam. Combine all ingredients. Mix well. Pour into dish and bake at 350° until done.
Cook carrots until tender (30 minutes); drain. Puree in blender until smooth. Combine eggs, sweetened condensed milk, pie spice and salt in bowl. Add carrots. Mix well and turn into pastry shell. Mix brown sugar and butter; stir in pecans. Sprinkle evenly over pie. Cover edge of pie with foil. Bake at 375° for 25 minutes. Remove foil. Bake additional 20 to 25 minutes. Makes 8 servings. Very good; tastes like pumpkin pie.
Mix together soups, 1/2 cup bean juice and cheese. Layer this mixture with green beans and water chestnuts. Cook at 375° until bubbly all over. Put onion rings over top and cook until brown. Bake in an ovenproof casserole dish. Serve.
Beat sugar and shortening until creamy. Beat flour and milk into paste. (Important: Heat flour and milk just enough until lukewarm, not hot.) Add flour and milk paste to sugar and Crisco. Add vanilla. Beat well.
Mix the boiling water into jello. Mix in frozen strawberries; mix well. Put in refrigerator until barely lumpy. Tear cake into small pieces. Put half of it in a 13 x 9-inch pan or serving dish. Whip cream (or use Cool Whip) and fold into strawberry mixture. Pour half of mixture over cake, then the other half of cake on top and the rest of strawberry mixture on top of it.
Sift together flour, baking powder, salt and spices. Cream butter and sugars. Beat in eggs and orange rind gradually. Add flour mixture and mix well. Stir in remaining ingredients. Drop by level tablespoonfuls onto greased cookie sheet. Bake in preheated oven at 350° for 15 to 17 minutes. Cool and store between layers of waxed paper in tightly covered tin box.
In electric mixer, beat egg whites on high for about 3 to 4 minutes. Gradually add sugar. Beat on high, stirring often, until stiff peaks form. Add vanilla the last few minutes. Spread onto cream pie tops. Will top 2 pies. Bake in a 350° oven until peaks are browned.
Beat eggs with 2 tablespoons water. Mix all ingredients together in a large bowl. (Meat should be moist. If too dry, add a little more milk or water.) Form meat balls to desired size. Place on cookie pan and bake at 350° for 30 minutes.
Melt butter in a skillet. Saute onion in butter. Add garlic powder. Add shrimp and cook until pink. Add crab meat and mushrooms and heat. Remove from heat. Add cooked fettucine noodles; stir well and place in a casserole dish. Sprinkle top with grated Italian cheese and heat until cheese is melted.
Mix flour, sugar and shortening together. Add oats. In 8 x 8-inch pan, put half of the mixture and pat down with your hands. Pour applesauce over the top of the mixture, staying about 1/2-inch from sides. Cover with remaining oat mixture and pat firmly. Bake at 350° for 40 minutes and then enjoy!
Boil boned chicken breasts in salt water until tender (done). Cut up into 1 1/2-inch pieces. Thaw frozen broccoli and cook 5 minutes or use fresh broccoli, cooked until tender. Grease baking dish. Lay broccoli, then chicken. Make a sauce with soup, mayonnaise, lemon juice and curry powder, mixed together. Add butter to bread crumbs. Pour sauce over chicken, then bread cubes. Top with shredded cheese. Bake at 350° until melted, approximately 30 or 40 minutes.
Spread the refried beans on the bottom of a 9 x 13-inch pan. Mash the avocados, onion, lemon juice and hot sauce together; spread on top of beans. Blend together the taco seasoning mix and sour cream; spread on top. Sprinkle with lettuce, olives, tomatoes and cheese. Chill for 1 hour. Serve with taco chips.
Saute vegetables in oil until zucchini is tender-crisp. Cool. Beat eggs and cream. Add cheeses, bread, salt and pepper. Blend. Add vegetables; mix well. Pour into 10-inch spring-form pan (or 2 shallow quiche pans or pie plates). Bake at 350° for 1 hour or until crust is golden brown. Cool 20 minutes.
Preheat oven to 350° to 375°. In large mixing bowl, combine 3 3/4 cups of flour, baking powder, baking soda and salt. Use pastry blender to cut in Crisco until mixture resembles coarse meal. Gradually add buttermilk, using a spoon to blend in buttermilk and when mixture is a bit dry, knead with your hands. Add raisins and stir to combine. Sprinkle one tablespoon of flour on work surface and turn dough out onto floured surface; sprinkle remaining tablespoon of flour over dough. Take half of batter and roll out with rolling pin. It should be rolled out round and about 1/4-inch thick. Then with sharp knife, cut into triangles. Put them on floured cookie sheet. Bake approximately 25 minutes or until brown. Before putting in oven, brush a little buttermilk on top of scones. Thicker they are, the higher scones will rise. Cool on wire rack.
Butter grease a 9 x 13 inch cake pan. Sprinkle 1/2 box dry cake mix into pan. Add cherry pie filling and crushed pineapple. Sprinkle the rest of dry cake mix over cherry pie filling and pineapple. Cut 1 1/2 stick margarine over mix. Then add nuts and coconut. Bake at 350° for 30-40 minutes. For fewer calories, use light cherry pie filling.
Add to meat mixture and mix. Cook in crock-pot on high for 4 to 6 hours or on low all day.
Mince onion fine. Mix all ingredients together well. Drop by teaspoonfuls in deep fat fryer. Fry until golden brown.
Combine all ingredients; cover and refrigerate at least 2 hours. Serve with beef. Yield: 1 cup.
Saute squash and onions until slightly tender. Mix together mayonnaise, sour cream and cream of mushroom. In a casserole dish layer squash and onions, sour cream mixture and cheese. Repeat layers topping with cheese and bread crumbs. Bake, covered, at 350° for approximately 30 to 40 minutes. Bake, uncovered, the last 10 minutes to brown the bread crumbs.
Cream butter and sugar. Add eggs one at a time. Alternate dry ingredients with flavorings and milk. Start in cold oven. Bake 1 1/2 hours at 325°.
Step 1: Mix Jell-O by box directions (less 1 cup water). Pour into 9 x 12-inch dish. Chill until it begins to thicken. Add pineapple and let mixture congeal.
Brown beef and stir in tomatoes, mixing well. Add the rest of ingredients. Bring to a boil; reduce heat to low and simmer for 2 hours (a soup bone may be added for extra flavor).
Cook together chicken broth, mushrooms and onion. Pour over cooked spaghetti in casserole dish. Warm cream of mushroom soup and add cooked chicken. Pour over spaghetti and other ingredients. Sprinkle cheese over the top. Bake at 375° to heat all the way.
Beat first 4 ingredients together, then add next 2 ingredients. Sift together remaining ingredients and beat into the liquid. Bake muffins for 30 minutes at 350°. Bake loaf or Bundt pan 1 hour at 350°.
Combine all ingredients in a large bowl and mix well. Pour in greased 9 x 13-inch pan. Bake 1 hour at 350°.
Blend first 4 ingredients in processor until smooth. Transfer to a 13 x 9-inch pan. Place bread in milk mixture and soak until all liquid is absorbed. Melt small amount of butter in a heavy large skillet over medium heat. Add bread and cook until golden brown, about 3 minutes per side. Serve, passing syrup separately.
Wash potatoes thoroughly; cut into large wedges (like broasted potatoes). Do not peel. Place potatoes in a large bowl. Add cold water to cover and let soak for 15 minutes.
Arrange in baking dish the chicken; baste with a little butter. Brown in 400° oven about 3/4 hour, turning every 15 minutes. Combine soup and water; pour over chicken. Cover with foil, reduce heat to 325° and bake 1 hour to 1 1/4 hours longer. Serve over rice. Yields 4 servings.
Melt butter and brown sugar in heavy saucepan. Add pecans and bring to a boil. Cook 2 minutes. Line greased 9 x 15-inch pan with graham crackers. Spread with cooked mixture and bake at 300° for 10 minutes.
In a small bowl, combine the cornstarch, sugar and ginger. Stir in orange juice, soy sauce and garlic until blended; set aside. In a nonstick skillet or wok, stir-fry the carrots, broccoli and cauliflower in 3 teaspoons of oil for 4 to 5 minutes. Add mushrooms, peas and remaining oil; stir-fry for 3 minutes. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve over rice. Yields 4 servings.
Mix in order of ingredients and keep dough soft. Let rise. Knead down, make buns and let rise till double in size. To make buns, roll dough, spread butter, sugar and cinnamon on dough. Roll up and seal ends. Cut 1/4 to 1/2 inch thick. Butter pan real good. Place buns in pan and let rise. Bake at 350 degrees for 20 minutes.
Combine dry ingredients and nuts in a large bowl, stir to mix. Mix together vanilla, oil, egg and water, beat slightly with wire whisk. Combine all ingredients and stir until blended. Drop by teaspoon onto ungreased cookie sheet. Bake at 325° for 12 minutes. Yields 6 dozen. Can add chocolate chips, raisins and coconut.
Combine sugars, cream and corn syrup in 1 1/2-quart saucepan. Cook to softball stage (236°). Add butter and vanilla. Remove from heat and cool to lukewarm (110°) without stirring. Beat just until mixture begins to lose its gloss. Add nuts and stir until well coated. Turn out onto waxed paper. Separate nuts with two forks and let cool completely. Makes 4 cups of confection. Store in airtight container.
Drain the juice from the pineapple. Blot with a paper towel. Cream all ingredients. Roll into ball. Roll into nuts. Refrigerate.
Mix unflavored gelatine with 1 1/2 cups cold water. Let stand 10 minutes. Mix jello, sweetener and 1 cup cold water. Microwave for 2 minutes on High power or until hot. Combine both mixtures. Pour into a very lightly greased 9 x 12-inch pan. (Pam spray works perfectly.) Let stand, approximately 1/2 hour, in cool place until hard.
Brown onions in oil, then meat. Stir in remaining ingredients. Pour into a 2-quart casserole dish, cover and bake at 350° for 1 hour. Add water, if necessary. Uncover last 15 minutes of baking time for a crispy topping.
Cream together eggs, oil and sugar. Stir dry ingredients into egg mixture and mix well. Add squash and nuts and stir thoroughly. Pour into 2 greased and floured loaf pans. Bake at 350° for 45 to 55 minutes or until toothpick test is done.
Bake in Bundt pan or 9 x 13 x 2-inch pan in 350° oven for 50 to 55 minutes.
On waxed paper, coat chicken breasts with 1/4 cup flour. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken until lightly browned on all sides. Place chicken in 12 x 9-inch baking dish. Set aside.
Partially cook sausage and drain. Into a 2-quart casserole bowl, put a layer of potatoes, onion, carrots, sausage, rice or spaghetti (if using spaghetti cook ahead) and tomatoes with juice. Continue until all portions are used. Combine salt, pepper and sugar and sprinkle over top. Cover and bake in moderate oven at 350° for 1 1/2 to 2 hours. Makes 6 servings.
Beat eggs and mix in sugar, salt and flour. Then add milk, vanilla and coconut. Pour into unbaked 9-inch pie shell. Bake at 350° until golden brown.
Mix all ingredients in a 5 to 6-quart slow cooker. Cover and cook on low heat setting 8 to 10 hours or until apples are very tender. Mash apples with potato masher or large fork. Cook, uncovered, on low heat setting 1 to 2 hours, stirring occasionally, until mixture is very thick. Cool about 2 hours. Spoon apple butter into container. Cover and store in the refrigerator up to 3 weeks. Makes 4 cups of apple butter.
Cook spinach. Drain well. Press out excess liquid. In a medium saucepan, combine milk, oil, toasted garlic, salt, hot pepper sauce and cream cheese. Cook and stir over low heat until cheese is melted and heated through. Stir in spinach. Serve with Keebler crackers or dip chips.
Shape meat into small balls. Place them in a 13 x 9-inch baking dish or pan. Lightly brown them at 325°. Remove from oven and drain grease. Mix the remaining ingredients together and pour over meatballs. Turn oven down to about 200° and bake 30 to 45 minutes.
Put crushed vanilla wafers in oblong dish. Mix other ingredients and pour in dish. Chill until ready to serve. Dessert makes globes.
Sift together in bowl the flour, sugar, baking powder, soda and salt. Add Crisco, buttermilk and mashed bananas. Beat 2 minutes. Add buttermilk and eggs. Beat 2 more minutes. Fold in chopped nuts. Pour batter into prepared pans, 2 round layers 9 x 1 1/2-inches or oblong 13 x 9 x 2-inches. Bake 30 to 35 minutes. Cool.
In small pot, over medium heat, cook bacon until partially browned. Add onion and saute. Add potatoes and water and cook until tender. Add corn and heat. Add milk and seasoning. Heat and serve. May sprinkle with chopped parsley.
Combine eggs, sugar, spices, salt, lemon juice and butter. Stir in raisins and nuts. Pour into pastry shell and bake 30 minutes at 375°.
Prepare Stove Top stuffing as directed on box. Place 1/2 cup of stuffing on half of each chicken breast. Fold other half of chicken breast over stuffing. Secure with toothpick. Place on baking dish. Drizzle with butter. Sprinkle with bread crumbs. Bake at 350° for 1 hour.
In chilled bowl, whip cream until it will hold peaks; set aside. Put egg, blueberries, sugar and milk in blender; run on high speed until very smooth. Pour carefully over whipped cream and fold in gently. Pour into 6 tall glasses; top each with a scoop of ice cream. Yields 6 servings.
Melt oleo, then add all other ingredients. Mix well and pour into unbaked crust. Bake for 10 minutes at 385°. Then reduce heat to 325° and bake for 35 to 40 minutes, depending on your oven.
Mix eggs, cornmeal, milk and corn. Pour 1/2 of this mixture into greased 9 x 5-inch baking dish. Sprinkle 1/2 onion, bell pepper and jalapeno pepper over this. Sprinkle 1/2 cheese over this, next add hamburger meat, then remaining cheese, onions and peppers. Spread remaining cornbread mixture over top. Bake at 350° for 45 to 55 minutes, or until brown and firm in middle.
In a large mixing bowl, combine egg, Worcestershire sauce, salt, garlic powder, onion powder and red pepper. Add bread crumbs and turkey; mix well. Shape turkey mixture into six patties. Wrap a strip of bacon around outside of each patty; fasten with toothpick. Place patties on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 15 to 18 minutes or until no pink remains and bacon is done, turning once. Serve on buns and top with tomato slices and chili peppers, if desired. Makes 6 servings.
Clean and slice pickles with peelings and soak in 2 tablespoons salt and 1 quart water for 2 hours. After soaking, mix 1 cup sugar on drained pickles, then add 1/2 cup vinegar. Mix together and put in container in fridge. Add more or less sugar and vinegar to taste.
Brown ground beef in Dutch oven. Add remaining ingredients and simmer uncovered for 45 minutes. Serve over hot cooked pasta. Serves 6.
Preheat oven to 450°. Mix all ingredients until soft dough forms. Dough will be sticky. Drop by teaspoonfuls onto a greased cookie sheet. Bake until golden brown, 8 to 10 minutes. Delicious with your favorite soup.
Cream together the granulated and brown sugars, butter and shortening. Beat in eggs and vanilla. Combine flour, salt and soda. Beat into first mixture. Add remaining ingredients and knead into mixture. Drop by teaspoon 2-inches apart on greased cookie sheet. Bake in preheated oven at 350° for about 8 minutes.
Combine oats, sugar, flour and salt. Combine soda and water. Stir into oat mixture with shortening and vanilla. Roll into walnut-size balls. Place on ungreased cookie sheet. Bake at 350° for 10 minutes. Remove from oven and let stand 2 minutes, then remove to wire rack. Makes about 3 1/2 dozen.
Butter pan. Cook potatoes in skins. Cool. Dice. Put in bowl. Sprinkle them with parsley, salt and pepper. Stir. Then repeat again. Dice onion. Add and stir. Add bread and stir. Cut cheese into 16 slices, then quarter. Add and stir. Add enough milk to moisten. Stir. Melt butter and pour over potato mixture. Stir again. Pour into buttered pan. Top with crushed corn flakes. Bake uncovered at 350° for 45 minutes to 1 hour.
Mix all ingredients in bowl. Pour in greased baking dish and bake 1 hour at 325°. Save 1 tablespoon of corn flake crumbs to sprinkle on top after putting in dish to bake.
Wipe leg of lamb with a paper towel. Combine the ingredients listed. Marinate the lamb in glass Pyrex dish, spooning marinade over lamb for several hours.
Blend oil and margarine in skillet. Stir Bisquick, cornmeal and milk with a fork until a soft dough. Knead 10 to 12 times on a lightly floured cutting board. Roll dough 1/4 inch thick. Cut with a floured 1 1/2 inch cutter. Fry half the round at a time over medium heat until a delicate brown, turning only once. Makes 1 1/2 dozen.
Cut bread in half lengthwise. Drain artichoke hearts, reserving liquid. Spoon liquid over cut sides of bread. On bottom half of bread, layer lettuce leaves, roast beef, half the cheese, salami, bologna, artichoke hearts, red peppers and remaining cheese. Top with remaining bread. Secure with wooden picks and garnish as desired. Cut into quarters and enjoy.
Mix ingredients together. Pour over chicken. Let stand 15 minutes at room temperature or overnight in refrigerator. Grill chicken and baste with white sauce several times. This makes enough sauce for 2 cookings. Refrigerate leftover sauce for later use.
Wrap bacon around width of cracker-ends should hang out. Place on rack in baking pan. Bake at 375 degrees until bacon is brown, about 15 to 20 minutes, serve hot.
Melt margarine in saucepan. Stir in flour and cook, stirring for 30 seconds. Stir in milk and seasonings. Cook over low heat, stirring until mixture bubbles and thickens. Remove from heat. Rinse chicken breasts and roll in flour. Brown on both sides in skillet. Remove from heat. Stir in salsa, cheese and rice into white sauce, then pour into greased 9 x 13-inch pan. Lay chicken on top and cover with foil. Bake at 350° for approximately 1 hour.
Layer in order given, topping with the mayonnaise, sugar and cheese combination. Refrigerate, preferably overnight. Toss just before serving.
Cook until smooth and slightly thick. Add red coloring; cool. Pile washed and towel dried berries into pie crust. Pour cool filling over berries and top with whip cream.
Mix together and press into a 9 x 13-inch pan. Bake for 20 minutes at 350°. Cool.
Drain pineapple juice into a measuring cup; reserve pineapple. Add water to juice to make 1 cup liquid. Bring liquid to a boil in a saucepan over medium heat. When boiling, remove from heat and stir in jello powder; stir until jello is dissolved. Add cold water. Chill until jello is of the consistency of unbeaten egg whites.
Dredge chicken in flour mixed with salt and pepper. Place chicken, skin side down, in buttered baking dish. Melt margarine; pour over chicken. Bake at 400° for 20 minutes. Turn chicken; bake 20 minutes at 350°. Pour mushroom soup and water over chicken. Sprinkle almonds on top. Bake for 20 minutes at 350°. Makes 4 to 5 servings.
Mix all ingredients except bread. Cut crusts from bread, spread with mixture. Roll sandwich up. Fasten with toothpick. Place under broiler and toast on all sides. Serve immediately. Makes 8 servings.
Mix the ingredients together. Pour in tube pan. Bake 2 1/2 hours at 250°.
Cream margarine and sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chips, candy and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake for 6 to 11 minutes at 375°. Makes 9 1/2 dozen cookies.
Combine dry ingredients in a large bowl; add eggs and oil. Stir until dry ingredients are moistened. Do not beat. Add vanilla, pie filling, bananas and nuts.
On the bottom of dish, spread bean dip. Next mix the avocados with the guacamole dip and spread over the bean dip. Mix the sour cream with 1 package of taco seasoning and mayonnaise. Spread over guacamole. Sprinkle a thin layer of cheese. The next layer is the hamburger already cooked with 3/4 package of taco seasoning. Layer with tomatoes and top with cheese. Black olives can be sprinkled on top, if desired.
In a pie plate, beat together egg white and 1 tablespoon of lemon juice. In another pie plate, combine flour, garlic powder and paprika. Dip each chicken breast half in egg, then in flour mixture. In a large skillet, melt margarine or butter over medium heat. Add chicken; brown well on both sides. In a small bowl, combine bouillon powder, broth, boiling water and remaining lemon juice. Pour mixture over chicken. Cover; simmer for 20 minutes, or until tender. Stir in capers. Sprinkle with parsley; garnish with lemon slices. Serve with rice and vegetables.
Brown rice in butter. Pour soups and rice into casserole dish. Bake 1 hour at 350°. Delicious with beef brisket.
Combine first 4 ingredients and mix well. Add dissolved yeast. Now, gradually add flour to mixture. Cover with a cloth and let rise in a warm place until dough doubles in size (2 hours). Punch down and shape into rolls. Let rolls rise until doubled (about 30 minutes). Bake 20 minutes in a preheated 400° oven. Brush tops with butter and serve hot.
Mix together everything, but the cherries, in a large bowl. Garnish with the cherries.
Place chicken breasts between 2 pieces of waxed paper; flatten with meat mallet or rolling pin. Set aside. Combine honey and mustard; coat both sides of chicken. Roll chicken in pecan pieces. Bake in a lightly greased baking dish at 350° for 30 minutes, or until tender.
Brown ground beef; drain off grease. Add taco mix and 3/4 cup water. Simmer. Add refried beans and tomato sauce. Add Cheez Whiz; stir until Cheez Whiz melts. Layer nacho chips into an oblong casserole dish. Add bean mixture. Layer more nacho chips and then bean mixture. Bake at 350° for 20 minutes. Serve with nacho chips.
Combine cake mix, pudding, eggs, sour cream, oil and almond extract; blend. Beat 2 minutes at medium speed. Combine sugar, cinnamon and nuts. Pour 1/3 of batter into greased Bundt pan. Sprinkle with 1/2 of the sugar mixture. Repeat layers and top with remaining batter. Bake at 350° for 50 minutes.
Blend flour and Crisco. Add enough milk to make a soft dough. Roll out dough.
Cut peeled eggs lengthwise in half. Slip out yolks; mash with fork. Mix in seasonings and mayonnaise. Fill whites with egg yolk mixture, heaping it up lightly.
Brown meat; drain excess grease. Add cooking oil and onions and cook until onions are clear, about 1 minute. Add seasoning and tomatoes. Cover and simmer 15 minutes. Then add beans and heat. Put in very large oiled baking dish or large skillet and top with cornbread batter. Bake at 450° for 20 minutes, or until bread browns. Good on cold days.