HumbleIntelligence/food-ner-1-Million huggingface dataset:
Squeeze juice from orange and save it for glaze. Grind the rest of the orange and raisins. Cream brown sugar and shortening. Add eggs, milk, flour, soda, vanilla, nutmeats and ground orange and raisins. Bake about 30 minutes at 375° or until test done. As soon as baked, pour glaze over cake and return to oven for a few minutes.
Saute oil, butter and garlic. Add onion and pepper. Add salt and pepper to taste, then stir in zucchini and tomato. Simmer (keep stirring until zucchini is tender).
Cut tops off green peppers; remove seeds. Saute onion in small amount of tomato liquid. Add tomatoes, rice, Tabasco, chicken and 1/2 of the cheese. Stand peppers upright in an 8-inch square baking dish. Stuff peppers. Bake, uncovered, at 350° for 25 to 30 minutes or until hot. Sprinkle with remaining cheese. Return to oven until cheese melts.
Pour 9 cups water into 12-cup percolator. Put in basket tea bags, allspice, cloves and orange peel. Perk through one complete cycle. Remove basket and add remaining ingredients. Stir and heat thoroughly. Yields 13 cups.
Dissolve gelatin in boiling water. Stir in cranberry sauce until well blended. Refrigerate 1 hour. Remove and beat on high speed until foamy. Fold in yogurt, celery and nuts. Pour into a 6-cup mold; refrigerate overnight. Makes 6 to 8 servings.
Blend together cream cheese (softened), grated Parmesan cheese and horseradish. Stir in chopped olives. On waxed paper shape mixture into two 6-inch rolls, 1 1/2 inches in diameter. Wrap and chill several hours or overnight. Roll log in finely snipped dried beef. Serve with crisp crackers.
Brown venison and drain. Add venison to large pot; pour in V-8 juice and all veggies. Simmer for 30 to 45 minutes. Add salt, pepper, Italian seasoning and onion as veggies are added. Serve with Italian sweet bread.
Cream the cheese and sugar. Add milk and peanut butter. Stir until well blended. Fold in Cool Whip. Pour into pie crust. Refrigerate.
Steam broccoli until tender. Prepare stuffing as directed on box. Mix broccoli-cheese soup with 3/4 cup of water and heat until soupy. Place chicken in bottom of casserole dish. Add chopped, steamed broccoli. Add soup. Top with prepared stuffing mix. Bake in a 350° oven until stuffing mix has browned (approximately 20 minutes). Very good!
Thinly slice all vegetables. Layer in order. Refrigerate overnight. Toss well before serving.
Make a bowl out of aluminum foil. Leave enough that can be folded together to cover roast. Place roast in aluminum foil. Pour beer over roast and fold aluminum foil to cover. Place roast in 350° oven. Cook as usual. Mix barbecue sauce, catsup, mustard and soy sauce together to your own taste. Pour over roast during last hour of cooking. Tastes great cooked over the grill.
Brown first 5 ingredients until meat is separated. Cook noodles in salted water; drain. Add both soups and Parmesan cheese. Mix thoroughly with meat. Pour into dish. Sprinkle with cheese. Bake at 375° for 45 minutes or less. (May be prepared a day ahead of time, then baked just before needed.) Serves 4 to 6.
Heat oven to 300°. Beat butter and sugar until light and fluffy. Blend in flour. Press into a 12-inch pizza pan. Bake 20 to 25 minutes or until lightly browned and cool. Can use Boboli prepared crust instead of making one.
Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Stir in cranberry juice and cold water. Refrigerate until slightly thickened.
Beat eggs until foamy. Add sugar and part of milk and heat on stove. Add rest of milk. Stir constantly until thickens. Take off stove. Put in a pan of water to speed cooling. Add vanilla. When cool, pour through cheesecloth. Keep chilled until ready to serve.
Mix cranberries and 1/2 cup sugar. Blend together flour, remaining sugar, baking powder and salt. Mix in sugared cranberries, nuts, orange peel and cheese. Beat the egg, milk and butter; add to mixture and stir until just moistened. Pour into greased loaf pan. Bake at 350° for 1 hour.
Heat oven to 425°. In a large saucepan over medium heat, bring water and butter to a boil. Quickly add flour, stirring until mixture forms a ball. Remove from heat. Add eggs, a little at a time, beating well after each addition. Add 1/2 cup cheese and save 1/2 cup for topping. Drop mixture by teaspoon onto greased cookie sheet, 1 1/2-inches apart. Top each puff with a pinch of cheese (1/2 cup). Bake 20 minutes. Turn off oven. Pierce sides of each puff in a few places and return to turned off oven for 5 minutes. Serve warm. Makes 3 dozen puffs.
Heat oven to 350°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix sugar, 3/4 cup butter, the eggs and vanilla. Mix in baking mix and oats; reserve.
Mix chicken, broccoli and next 3 ingredients. Place in casserole. Melt margarine. Sprinkle stuffing on top and margarine over all. Bake at 350° from 1/2 hour to 45 minutes.
Mix together and fold in 1 (8 ounce) Cool Whip. Top with frozen coconut. Makes 2 pies.
Dissolve jello in boiling water. Immediately add berries. Fold in Cool Whip. Blend cake pieces and jello mixture carefully. Pour into 1 (9 x 13-inch) and 1 (8 x 8-inch) cake pans. Can serve with more Cool Whip on top.
Cream shortening and sugar until light and fluffy. Add milk and lemon; blend. Sift dry ingredients. Add to creamed ingredients. Beat until smooth. Add one egg at a time and beat after each addition. Put in greased loaf pan. Bake at 300° for 1 hour and 25 minutes.
Pound flour into steak; cut into serving size pieces. In skillet, brown steak in 2 tablespoons of oil; pour off fat. Add remaining ingredients. Cover. Simmer 1 1/2 hours or until done. Stir occasionally. May be served with cooked rice.
In a skillet, brown the ground steak. Add the tomato sauce, tomato paste and package of sauce mix. Stir and mix well. In the meantime, cook the lasagna according to directions on package; drain.
Cream butter and sugar. Add egg yolks one at a time, beating well after each addition. Sift and measure flour. Add soda and salt and sift again. Add sour cream and flour alternately to the above mixture. Beat egg whites until stiff, then fold into batter. Blend in flavorings and pour into a 10 x 4-inch tube pan. Bake at 300° for 1 1/2 hours.
Pour extracts and sprinkle nutmeg over ice cream. Fill with milk. Stir and serve.
Mix flour, milk, salt and vanilla. Beat egg and add to mixture. Beat entire mixture until smooth. You can add fruit, jelly, jam, etc. to taste. Makes 1 pan size pancake.
If apples lack tartness, sprinkle with about 1 tablespoon lemon juice. Combine sugar, flour, cinnamon, nutmeg and salt; mix with apples. Line 9-inch pie plate with pastry. Fill with apple mixture. Adjust top and flute edges. Sprinkle with sugar. Bake in 400° oven for 50 minutes. Great when served hot topped with ice cream!
Cook meat, onion, celery and pepper until brown; drain off fat. Sprinkle oats, parsley, first salt, garlic and pepper over meat mixture. Core cabbage; cut into wedges and place on meat. Mix remaining ingredients together in a bowl; pour over cabbage and meat. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. Serve at once.
Mix with electric beater in a large bowl the cheeses, sherry, Worcestershire sauce, onion, Accent and salts until thoroughly blended. Shape into ball; wrap in foil. Refrigerate overnight. Shape ball with hands, then roll in dried beef. Serve with crackers or party rye.
Cut bananas in half and then cut each half lengthwise. In a nonstick frypan, melt margarine over low heat. Add bananas to margarine, heat about 1 to 1 1/2 minutes. Place bananas on serving tray or flat surface. Allow them to cool slightly. Sprinkle with powdered sugar and nuts.
Mix together (may add small amount of milk, if needed). Pour in hot skillet with bacon drippings. Cook a little longer than regular cornbread. Cook until done at 350°.
Cut chicken into 3 x 1/2-inch strips; set aside. Combine brown sugar and the next 8 ingredients in a 2-quart shallow casserole. Add chicken; toss gently to coat. Cover and chill 30 minutes. Drain chicken, reserving 1/4 cup marinade. Return chicken to casserole. Combine reserved marinade and cornstarch; pour over chicken and toss. Cover with heavy-duty plastic wrap, turning back one corner to vent. Microwave at High 5 minutes. Stir in sweet red pepper and scallions. Cover with plastic wrap, venting corner. Microwave at High 2 to 3 minutes, or until chicken is done. Stir in cabbage and remaining ingredients, except noodles. Cover; let stand 1 minute. Serve over noodles. Yields 4 servings.
Dust meat with flour, salt and pepper, brown the meat and remove from skillet. Put potatoes in skillet and brown; remove to plate. Brown onions; add meat and potatoes and mix. Add soup and water and stir. Add tomato sauce, if you desire, and cook until meat is done.
Have all ingredients at room temperature. Sift together flour, soda and salt. Cream together margarine, shortening, sugar and vanilla thoroughly. Add egg; cream until mixture is fluffy. Stir in dry ingredients until mixture is smooth. Blend in milk. Roll dough into balls and place on greased cookie sheet. Flatten with bottom of water glass, which has been first dipped in water and then in sugar. Bake in preheated 400° oven for 12 minutes. Cool. Yields 4 dozen.
Preheat oven to 450°. Cook sausage links and drain on paper towels. Split biscuits in half and pat out half of biscuits in a greased muffin pan. Cut sausage link in half, put both halves on dough. Add grated cheese and cover with remaining dough. Bake 8 to 10 minutes and serve. Makes 10 to 12 biscuits.
Boil fryer and debone. Chop chicken in pieces. Add back to broth. Add rest of ingredients and cook until macaroni is tender. Add milk and enjoy.
Place half of cake pieces in bottom of large bowl. Spread all but 1/4 cup of cherry filling onto cake. Cover with remaining cake. combine pudding mix with milk and sour cream; beat smooth. Top cake with pudding mixture. Refrigerate at least 6 hours. Top with remaining cherries.
Mix cheese, bread and flour. Add cooked and drained sausage. Put in 9 x 13-inch casserole dish. Beat eggs; add milk and condiments. Pour mixture over ingredients in casserole. Let stand overnight in refrigerator. Bake at 325° for one hour or until set in middle. Let cool 10 minutes before serving. Serves 10 to 12.
In 1 qt. glass measure, combine 3 T. fat from turkey drippings or margarine and 3 T. flour. Gradually stir in 2 c. chicken broth or turkey drippings (2 c. total). Cook on high 6 to 9 minutes until boiling and thickened. Stir twice during cooking. Add salt and pepper to taste. 1/2 tsp. browning sauce (optional). Makes 2 cups.
Preheat oven to 375°. Combine all ingredients except cheese and chips. Place in a 2-quart casserole. Top with cheese and chips and bake 15 minutes. Makes about 8 servings.
Brown meat. Put in oven. Cover with potatoes, carrots and onions. Mix soup with a can of water; pour over meat. If it doesn't cover, add more water. Salt and pepper to taste. Bake in oven for 2 hours at 350°.
Boil potatoes with Karo syrup and vanilla. Drain and mash with maple syrup and butter. Spread in casserole. Put nuts on top. Bake, uncovered, at 350° for approximately 45 minutes.
Cook potato in broth. Add vegetables, soup and chicken. Melt margarine in a 9 x 13-inch casserole. Add chicken mixture. Mix Bisquick and milk thoroughly (in separate bowl). Pour on top of casserole. Bake at 350° for 35 minutes or until topping is brown.
Slice cookie dough into 1-inch slices and then quarter each slice. Press each piece of cookie dough in the bottom of miniature muffin tins. Unwrap and press one peanut butter cup in the middle of cookie dough. Bake at 350° for about 10 minutes.
Mix strawberry Jell-O with 2 cups boiling water; mix well. Add 1 cup of cold water and frozen strawberries; set aside. Pinch angel food cake in pieces. Pour Jell-O mixture over cake pieces. Set aside. Mix pudding with milk. Add Cool Whip.
Pour hot water over oats. Set aside. Cream margarine and sugars. Add 1 egg, at a time and beat. Add oatmeal mixture to cream mixture. Then add dry ingredients. Mix. Bake in greased and floured pan at 350° for 20 minutes.
Preheat oven to 425°. Sift flour and salt together in a large bowl. Beat eggs and add milk and shortening or margarine. Place a dot of margarine in each cup of muffin pan. Heat in oven until melted and hot. Make a well in flour mixture. Pour in egg mixture. Beat with egg beater until smooth. Pour batter into sizzling pans. Fill 1/3 full. Bake at 425° for 20 minutes. Reduce heat to 325°. Continue baking 15 minutes or until after "popped over" and firm. Turn off oven. Leave popovers in oven long enough to get crisp.
Combine bell pepper, onion and margarine and cook together until onion is clear. Add remaining ingredients to this. Pour into a 2-quart casserole dish and cover with grated cheese. Heat for 15 minutes at 350°.
Put together quickly; mix, but don't stir. Roll half of dough between 2 crossed pieces of wax paper to full size square formed by wax paper. Bake at 400° until light brown, if for shell. Makes 2 shells.
Preheat oven to 400°. Blend together the egg, tomato sauce and buttermilk or yogurt in a medium bowl. Add cheese and spices. In another bowl, mix flour, wheat germ, baking powder and baking soda. Spray 12 regular size muffin cups with vegetable spray such as Pam. Combine two mixtures into larger bowl. Mix until no flour is visible. Spoon batter equally into 12 wells. Bake 20 to 25 minutes.
Heat oven at 400°. Mix ingredients in order given. Pour into unbaked pastry shell. Bake in hot oven at 400° for 50 minutes or until knife inserted halfway between the center and the edge of the filling comes out clean.
Lay rolls out flat. Spread with sour cream. Sprinkle with onion salt and bacon bits. Roll up like jelly roll. Chill and slice. Bake at 350° until brown.
Pour sugar in a large bowl. Cream butter in sugar. Add Eagle Brand milk and mix well. Add coconut and pecans. Shape into 1-inch balls. Dip in chocolate. Place on wax paper.
Combine sugar and flour in mixing bowl. Heat butter, cocoa and Coca-Cola to boiling and pour over flour-sugar mixture, mixing thoroughly. Add buttermilk, eggs, soda, vanilla and marshmallows; mix well. This will be a thin batter with marshmallows floating on top. Bake and ice while hot.
Combine milk, sugar, vanilla and salt; mix well. Slowly stir into eggs. Pour into pie shell. Bake at 400° for about 20 to 25 minutes.
Beat first 6 ingredients in large mixing bowl until fluffy. Then beat in next 4 ingredients. Shape into 1-inch balls and roll in sugar. Place each ball on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Press Hershey's Kisses in center of each cookie and place back in oven for a couple of minutes. Cool.
In heavy 8-quart pan heat oil and gradually add flour, stirring constantly until roux is color of a penny. Remove from heat. Add fresh vegetables and parsley. Stir and return to low heat. Cook, stirring constantly, until vegetables begin to brown. Mix in tomatoes and tomato sauce; add wine and seasonings and mix well. Raise heat and bring to boil. Mix in water. Reduce heat and simmer for 45 minutes. Add shrimp; bring to a boil and simmer 20 minutes. Let stand 10 minutes, covered. Serve over rice.
Drain pineapple. Save the juice. Mix jello according to box. Pour in 8 x 12-inch dish. Put in refrigerator. Allow to almost congeal. Add pineapple. Sprinkle 1/2 of nuts on top. Return to refrigerator.
Bake pie crust according to package directions. Mix remaining ingredients together; pour into baked pie crust. Bake at 400° for 10 minutes, then at 350° for 20 minutes or more, until set.
Mix all ingredients together in a bowl with a lid. Best if refrigerated overnight, but let it cool and sit for at least 2 hours.
Separate crescent rolls and cut in half. Sprinkle a bit of cheese in center of each. Roll 1 sausage per crescent half, starting at narrow end. Bake according to biscuit can directions. Serve warm with assorted dipping sauces (mustard, barbecue, ketchup, Ranch, etc.). Great party appetizer!
Place flour into oven roasting bag and shake around. Lay bag flat in pan with at least 1-inch high sides. Rinse steaks and place them, side by side, in bag. Add carrots, potatoes, celery and mushrooms to bag. In a saucepan, heat golden mushroom soup, water and dry onion soup until melted. Spread evenly over steak and vegetables. Use tie provided with bag to tie bag shut. Using a sharp knife, place 6 slits, 1-inch long, in top of bag for venting (or follow manufacturer's directions for bag usage).
Cream butter and brown sugar, add eggs one at a time beating well after each addition. Beat in vanilla. Combine dry ingredients, gradually add into mixture. Stir in coconut and pecans. Spread into 9 by 13 inch pan.
In 5-quart Dutch oven, over high heat, in hot oil, cook garlic until brown. Discard garlic. Add cabbage and zucchini, stir-frying until well coated with oil. Add salt and sugar. Reduce heat to medium high. Continue stir-frying 7 to 8 minutes until vegetables are tender-crisp.
Grease angel food or Bundt pan. Add rolls. Mix remaining ingredients and pour over rolls. Let rise 8 hours or overnight. Bake at 350° for 40 minutes, last 10 minutes cover with foil.
In bowl, combine flour, salt and beer. Mix well (it will be fairly firm). Stir in beaten egg whites, small amount at a time, folding to combine thoroughly. In deep pan or wok, heat enough oil to cover vegetables (375°). Dip vegetables, one at a time into batter, then drop into oil until puffed and golden. Use this light and crisp batter to coat onion rings, stemmed green beans, green pepper, mushrooms, broccoli, etc.
Mix together first three ingredients. Sift together the salt and flour. Mix in 3/4 cup chopped pecans. Mix all together and chill dough. Roll into 3/4 to 1-inch balls. Bake until set, not brown. While still warm, roll in powdered sugar. Cool. Roll in sugar again. Bake in a 400° moderate oven for 10 to 12 minutes. Makes 4 dozen.
Cook bacon; drain on paper towel. Pour off all but 2 tablespoons of pan drippings. Add onion; cook over medium heat until tender. Add bacon, broccoli, broth, mushrooms, salt and pepper. Bring to boil. Reduce heat; cover and simmer for 5 minutes (for frozen broccoli) or 10 minutes (for fresh broccoli), or until tender. Stir cornstarch into a few tablespoons of milk. Reduce heat to low; gradually stir milk into soup. Cook, stirring constantly, until mixture boils and thickens, about 10 minutes.
Beat 1 egg white until stiff. Fold into condensed milk, egg yolks and lime juice. Put lime mixture into baked pastry shell. Top lime mixture with meringue. Bake at 350° for about 15 minutes until egg whites are golden brown.
Prepare chicken stuffing mix as directed on package. Boil boneless chicken in water until done. Cool and dice up in small pieces. In bowl, mix both cans of soup with milk. Add pepper, salt, parsley flakes and garlic to taste. Stir in chicken. Pour cream mixture in bottom of 9 x 13-inch pan, then spoon prepared stuffing mix on top. Bake at 350° for 35 to 40 minutes to bubbly.
Mix thoroughly shortening, brown sugar and eggs. Stir in water and vanilla. Sift together and stir in flour, salt, soda and cinnamon.
Add to the peas the sugar and bacon, diced (not fried) and the onion, diced. Cook until tender in just enough water to keep them from sticking.
Preheat oven to 350°. Grease a Bundt baking pan. In a bowl, stir together flour, baking powder and salt.
Mix Raisin Bran, sugar, flour, baking soda, pumpkin pie spice and salt in large bowl. Add buttermilk, eggs, margarine and vanilla to dry ingredients and stir to blend. Drop into greased muffin tins. Bake at 400° for 15 to 20 minutes. Store in refrigerator 3 weeks.
Combine all ingredients, except coconut, in electric blender container. Process for 10 seconds. Stir in coconut. Pour into a buttered 9-inch deep dish pie plate. Bake at 350° for 35 minutes or until set (pie will puff, then fall slightly). Cool and chill thoroughly.
Cream sugar, ole, and shortening. Add egg yolks one at a time and mix well. Add vanilla. Mix together flour, soda, and salt add to mixture. Alternating with buttermilk, add chopped pecans and coconut. Beat egg whites and fold in last. Bake in four 8-inch pans at 350 for 30 minutes.
Place broccoli in 2 qt. shallow baking dish. Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Mix bread crumbs and butter and sprinkle on top. Bake at 350 degrees for 30 minutes. Serves 4.
Allow butter and cream cheese to stand at room temperature at least 1 hour. Cream together cheese and butter. Add sugar and vanilla; blend well. Add nuts. Frost cooled Carrot Cake layers.
Boil oleo, syrup, sugar and cream of tartar 5 minutes. Remove from heat. Add soda and pour over popcorn (in a big roaster). Bake in 200° oven for 1 hour; stir every 10 minutes.
Butter a shallow 1 1/2-quart baking dish. Combine butter and stir into cornflakes crumbs until evenly coated. Set aside. Combine soup, milk, ham, mushrooms and noodles. Turn into baking dish. Sprinkle with crumb mixture. Bake at 350° for 30 to 35 minutes.
Steam broccoli for 5 to 6 minutes. Cook the rice according to package directions. Spread the cooked rice over the bottom of a 9 x 13-inch baking dish. Sprinkle with broccoli and set aside. Preheat oven to 350°. Melt margarine in medium skillet over low heat. Over medium heat, beat in flour with a whisk until the mixture is smooth and bubbly, then whisk in the boiling water, salt, soy sauce, garlic powder, onion powder and turmeric. Cook until thick and bubbling, then whisk in the yeast. Add salt and pepper to taste. Pour the sauce over the broccoli and rice; sprinkle the top with paprika and bake for 15 minutes. If desired, place the baking dish under the broiler for a few minutes until the sauce is browned and crusty. Makes 4 servings.
Mix until well blended. Add more dry milk if texture feels sticky. Let children use as play dough and eat their creations.
Mix all ingredients together. Bake 40 to 60 minutes at 350° in an 8 x 8-inch pan. Grate cheese and put on top; return to oven to melt.
Preheat oven to 375°. Blend together butter, sugar, vanilla and salt in a bowl using fork until combined well. Sift flour into butter mixture and blend until it becomes a soft dough.
Boil chicken breasts. In broth from chicken, put in onion, green pepper, celery and angel hair. Boil until pasta is done; drain. Add mushrooms, black olives and Ro-Tel; season with garlic powder, salt and oregano. Sprinkle with Parmesan cheese. May be kept warm in low temperature oven.
Beat eggs. Add milk and salt. Fold in flour. Hand whip until batter is smooth. Pour into well-greased muffin pans, about 1/2 full. Bake at 425° for 40 to 45 minutes or until a golden brown.
Melt chocolate and butter together over low heat. Separate eggs; set aside whites and beat egg yolks well. Add sugar slowly to eggs, then add to chocolate mixture which has cooled slightly. Add nuts and flour. Beat egg whites to a stiff froth and add last. Bake in greased and floured 9 x 13-inch cake pan at 335° for 40 minutes. Do not overbake! These are moist and chewy brownies; freeze beautifully.
Mix all ingredients except chicken meat as pie dough; roll on well floured board; cut into 2-inch squares. Bring chicken broth to rolling boil. Drop squares in; stir frequently to prevent sticking, 30 to 45 minutes, then add meat. Simmer 15 minutes.
Mix all ingredients. When mixed, turn onto floured board and roll thin. Cut into strips and pieces. Let dry. Cook in boiling water, seasoned with salt.
Boil vinegar, water and salt for 10 minutes. Pack okra in clean jars with 1 teaspoon dill seed and 1 clove garlic for each jar. Bring vinegar mixture to a boil and pour over okra. Seal jars. After 3 weeks, the okra is ready to eat.
Crush graham crackers and mix with melted butter. Spread half in a 9 x 13-inch pan. Chill. Combine water, cornstarch, sugar and blueberries. Cook and stir over medium heat until thickened. Cool. Mash the cream cheese until soft. Beat in sugar and vanilla. Gradually add whipped topping. Drop by spoonfuls over crumbs. Spread carefully. Cover with blueberry filling. Spread remaining crumbs. Chill overnight.