HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the shortening, sugar and 2 eggs. Make a paste of coloring and cocoa; add to shortening mixture. Add milk alternately with flour and salt. Add vanilla. Fold in vinegar over soda; make paste. Bake at 350° for 30 minutes.
Mix eggs, sugar, vanilla, flour, soda, pineapple and nuts. Pour into greased and floured pan. Bake at 350° for 45 minutes.
Bring the milk to a boil. Add sugar and lemon peel next. Add round grained rice. Stir and return to the boil. Leave oven on low heat to absorb the milk. Cooking time: approximately 40 minutes. Add melted brown butter, sugar and cinnamon.
Saute onions and celery. Drain and add mushrooms. Cook broccoli as directed on package. In double boiler, mix cheese and mushroom soup; melt. Add all ingredients. If a casserole is made, add 2 tablespoons flour to cheese and soup. Bake at 350° until hot. If is made, bake before putting in chafing dish. You can add seasoning but not too much is needed.
Scald milk. Add shortening, sugar, potatoes and water. Cool until lukewarm. Add yeast. Mix well. Add eggs and vanilla. Add salt and baking powder to flour and add to egg mixture. Mix well. Knead 5 to 7 minutes. Place in greased container. Brush the top of dough with melted butter. Cover and let rise until double in bulk (about 1 hour). Punch down; roll out to about 1/4-inch thickness and cut out donuts. Place on wax paper or greased cookie sheet. Let rise until double in bulk, about 1/2 hour. Fry in deep well at 375°.
In a small bowl, whisk together dressing and soy sauce; set aside. In a large bowl, toss remaining ingredients except chow mein noodles. Pour dressing over salad and toss to coat well. Chill until ready to serve. Top with chow mein noodles before serving.
In medium bowl stir together drained strawberries, slightly beaten eggs and salad oil. In large bowl combine other ingredients. Mix contents of medium bowl into dry ingredients.
Put chicken in casserole. Add lots of paprika, salt and pepper. Pour mushroom soup over it. Bake, uncovered, at 350° for 1 to 1 1/2 hours.
Mix all ingredients, except chopped pecans. Put mixture in a bowl and store in refrigerator overnight. Form mixture into a ball and cover with chopped pecans. Serve on Ritz crackers.
In a large microwavable container, combine the beef broth and tomatoes. Microwave on High for 8 to 10 minutes. While the broth and tomatoes are heating through, start browning and crumbling the beef in the oil. Use a large soup kettle. When the beef is about half done, add the onion and garlic. Continue cooking until the beef is entirely browned. Add the cumin and oregano. Stir in the broth mix. Add the coleslaw mix and bring the whole thing to a simmer. Cook for another minute or so, then serve.
Peel and pare apples; cut in eighths and arrange in a 9-inch pie shell. Mix 1/2 cup sugar with cinnamon; sprinkle over apples. Shake pan so mixture settles. Sift 1/2 cup sugar (may be less if apples are sweet) with flour; pour over apples. Shake. Cut up butter and dot over pie. Bake in hot oven, 400°, for 40 to 50 minutes. Serves 6 to 8.
Mix flour, margarine, and pecans together. Press into bottom of 13 x 9 inch. oblong casserole dish. Bake at 300° for 15 minutes. Cool. Mix whipped topping according to package directions. Mix cream cheese and sugar. Blend into whipped topping. Spread over pastry. Spoon pie filling over top.
Use the other 2 egg whites for meringue. Mix all ingredients and cook in double boiler until thick. Pour into baked pie shell. Cover with meringue and brown.
Mix ingredients and put into an 8 x 8-inch pan. Freeze and cut into 8 equal slices. Counts as 1/4 milk, 1/2 fruit, 1/2 fat, 1/2 protein, 1/2 bread and 29 optional calories.
On a prepared pizza pan, press cookie dough from the center to within 1-inch of the edge of pan. Pour the brownie batter over the cookie dough and bake at 350° on the upper rack of a preheated oven. Test for firmness in center of pan at 25 minutes as ovens may vary.
Cook the macaroni. Mix in a large bowl the macaroni, onion, pepper and tomato. Add mayonnaise, cheese, salt and pepper, and you are ready to eat.
Combine hot water and jello. Refrigerate until syrupy. Add pineapple and blueberries. Refrigerate until congealed.
Bake at 350° for 30 minutes, uncovered. Serve with chips or crackers.
In bread machine pan, place all ingredients in order suggested by the manufacturer. Select basic bread setting and crust color. Makes 1 (2 pound) loaf.
Preheat oven to 375° and place the fries (do not overlap) on large nonstick baking sheet or one covered with foil. Bake 1 hour. Turn fries over at 20 minute intervals for even browning. One serving (8 fries) equals 1/2 bread exchange, 35 calories, 8 g carbohydrates and 1 g protein.
Put all ingredients, except oil, into a food processor and process until finely ground. Heat the oil in medium skillet over medium-high heat. Drop 1 tablespoon of the mixture into the skillet for each patty and saute until brown on one side, about 1 minute. Flip patties and saute until brown on the other side, about 1 minute. Serve when cool enough to eat.
Break up cornbread in large pot. Add croutons and bread. Saute vegetables with chicken broth. Add chopped boiled eggs to cornbread, croutons and bread. Add cooked rice. Add some turkey stock. Add sauteed vegetables and seasonings. Bake.
Combine first 6 ingredients. Marinate mushrooms overnight. Remove mushrooms. Mix cream cheese, crab or shrimp, spinach and onions together. Stuff mushroom. Moisten with reserved marinade. Serve immediately.
Brown ground beef with 2 tablespoons taco seasoning and 2 tablespoons taco sauce. Wash and tear lettuce; put in large container. Add onion, cheese, tomatoes and ground beef. Just before serving, add chips and dressing. Mix well.
Pick over popped popcorn. Melt butter. Add molasses and sugar. Boil to 270°. Pour over popcorn. Put butter on your hands and mold into balls. When cooled, put in a sandwich baggie and tie with red or green yarn. Nice gift at Christmastime.
Preheat oven to 350°. Spray 9 x 13-inch pan with no-stick spray. Combine zucchini, onion, cheeses, pepperoni and spices in a large bowl. In another bowl combine eggs, oil and Bisquick. Add to zucchini mixture and stir well until all ingredients are coated. Spread in prepared baking dish. Bake 35 to 40 minutes, or until lightly browned. Serve with marinara sauce or spaghetti sauce on the side.
Combine flour, sugar, marshmallows and soda in a large bowl. Set aside. Bring margarine, shortening, cocoa and Coke to a boil, stirring constantly. Pour over the flour mixture. Add buttermilk and eggs. Mix well. Pour into 9 x 12-inch greased and floured pan. Bake at 350° for 45 minutes.
In small skillet, heat half of the margarine over medium heat until bubbly and hot. Add chicken; cook briefly on each side (just until no longer pink). Transfer chicken to plate; top with ham, then cheese. Starting from narrow end, roll chicken to enclose filling. Secure with toothpick; transfer to shallow individual baking dish. Set aside.
Heat the oven to 400°. Beat 6 egg whites with cream of tartar until stiff. Gradually beat in 1 1/2 cups sugar. Beat until very stiff and glossy. Spread in greased 13 x 9-inch pan. Put in preheated oven. Shut the door, then turn off the oven. Leave in oven at least 8 hours or overnight and do not open the oven door.
Soak apricots in water overnight. Drain water into measuring cup and add enough orange juice to equal 3/4 cup liquid. Boil raisins, juice and apricots 5 minutes. Turn off heat. Combine all ingredients. Toss together. Chill before serving. Makes 6 servings.
Mix last 3 ingredients until bouillon dissolves. Mix thoroughly with sour cream and mayonnaise. Let sit several hours; mix again. Serve with fresh veggies or with shrimp and mandarin orange slices on toothpicks.
Cut tortillas, using any shaped cookie cutter. Paint melted butter on the tortilla shapes with a pastry brush. (Just spray on the cooking spray.) Combine sugar and cinnamon in a small bowl and sprinkle over the butter-covered tortilla shapes. Bake at 350° for 8 to 10 minutes.
Slowly add vinegar and water to other ingredients which have been mixed. Cook over low heat, stirring until it thickens and boils. Boil 1 minute.
Put carrots, celery and onion in bottom of crock-pot. Add chicken, top with salt, pepper and wine. Sprinkle basil over chicken. Cook on low for 8 to 10 hours or cook on high 3 1/2 to 5 hours (use 1 cup of wine for cooking on high). Yields 4 servings.
Mix all ingredients except pork chops; pour into baking dish. Place pork chops on top and pull some of rice on top. Bake at 350° for 1 hour.
Mix milk with pudding until smooth. Use mixer. Add sour cream, Eagle Brand milk and vanilla and mix well. Add Cool Whip. Mix well. Layer wafers, bananas and pudding. Top with Cool Whip and crushed wafers.
Preheat oven to 350°. Cook macaroni according to package directions. Drain. Toss together remaining ingredients and place in 2-quart dish. Bake for 15 minutes. Serve hot. Makes 3 to 4 servings.
Boil chicken until tender. Debone. Set aside. Over medium heat, in large saucepan, mix both cans of soup, chopped onion, Cheez Whiz, half of the Longhorn cheese and Ro-Tel tomatoes (drained) until all ingredients are blended. Soak tortillas in chicken broth. Layer bottom of 9 x 13-inch casserole dish with tortillas. Next, put one layer of chunk chicken pieces. Top with layer of sauce. Repeat each layer. Top with remainder of cheese, grated. Bake for 30 to 45 minutes at 350°.
Combine ingredients in order listed and mix well. Pack firmly into loaf pan. Bake at 375° for 1 hour. Slice and serve hot or cold.
In heavy saucepan, combine cornstarch and sugar. Add water; stir until smooth. Add lemon juice. Cool until thick and clear. Add red food coloring, stirring constantly. Remove from heat and cool. Add strawberries to mixture and put into pie crust. Cover with Cool Whip. Serve.
Dissolve yeast in warm water; combine all ingredients. Place dough in covered bowl in refrigerator. No need to let rise before baking. Bake as you would do biscuits. Dough keeps well in refrigerator for about a week.
Preheat oven to 450°. Roll the pastry dough very thin. Cut into 2 1/2-inch rounds, 48 in all. Mix the raisins, citron, honey, butter, orange peel and brown sugar in a bowl. Place a rounded teaspoonful in the center of half the pastry rounds. Moisten the edges with milk and place an unfilled round on top of each filled one. Seal the edges with the tines of a fork and prick the top. Bake for 10 to 15 minutes, or until golden.
Slice squash and cook in boiling salted water until tender. Drain well. In a large bowl, mix squash and remaining ingredients. Bake in greased 2-quart casserole at 375° for 20 to 30 minutes. Serves 8.
Mix all ingredients together. Bake in a large casserole dish or 9 x 13-inch baking pan for 1 hour at 350°.
Preheat oven to 350°. Saute onion, celery and pepper. Add soup, broth, mushrooms and boned chicken. Cook and drain noodles. Layer in casserole dish with chicken mixture and grated cheese. Top with grated cheese and bake 30 minutes. Serve hot. Serves 6.
Combine 1 1/2 cups flour with 1/3 cup brown sugar in a bowl. Cut in butter until mixture is crumbly. Press mixture into greased 9 x 13-inch pan. Bake at 350° for 15 minutes.
Mix and add to jello.	Pour 1/2 into 12 x 8-inch dish. Refrigerate 1 hour. Spread with 1 pint of sour cream. Spoon remaining fruit mixture over all.
Mix all ingredients; knead until tight. Make small balls. Brown in skillet with small amount Mazola until crusty. Put into large saucepan in which are 2 cups boiling water and 2 beef bouillons. Simmer for 1 1/2 hours. Remove some of broth; stir in flour to make gravy. Pour pack into pan; reheat. Serve with scalloped potatoes or egg noodles, or, if buffet, with potato salad. Serves 4.
Preheat oven to 350°. Combine the first 6 ingredients in a bowl. In a 2nd bowl, combine the next 3 ingredients. Mix both bowls together and add carrots and pineapple. Mix well; add the rest of the ingredients. Blend well; bake at 350° for 30 to 40 minutes. Makes 3 (8 or 9-inch) round or one 13 x 9-inch.
Dissolve sugar and Kool Aid in boiling water. Add remaining ingredients. Chill. Serves 24.
Brown pork; add 1/2 cup water. Cover and simmer 1 hour, until tender. Drain pineapple; save liquid. Combine brown sugar and cornstarch. Add pineapple syrup, vinegar, soy sauce, salt and catsup. Add to meat; stir until thickened. Add other ingredients. Cook until vegetables are tender, but not over done. Serve over rice or Chinese noodles.
Sift together flour, soda and salt and set aside. Beat margarine and sugar until well blended and smooth. Add egg and vanilla and beat well. Add sifted dry ingredients and mix until combined. Stir in Rice Krispies and chocolate morsels. Drop by level tablespoonfuls onto lightly greased baking sheets. Bake at 350° for about 12 minutes. Remove immediately and cook on wire racks. Makes 3 1/2 dozen 2 1/2-inch cookies.
Brown ground chuck in a large skillet. Drain fat. Add package of seasoning mix and 3/4 cup water. Stir together well. Let simmer for 5 minutes. Add pinto beans (remove fat). Stir together and let simmer for 15 minutes. Prepare salad shells according to directions. Prepare veggies.
Mix ingredients together; pour into long, greased casserole dish. Bake at 350° for 40 or 45 minutes.
Place honey and marmalade in 1 cup measure and heat on High for 1 1/2 minutes; stir. Baste ham while it is cooking. Serve ham with extra glaze. Makes 1/4 cup of glaze.
Heat Crisco oil in frying pan. Put beef cubes in hot oil. Brown on all sides. Add soup and sweet and sour sauce. Add onion, finally season to taste. Simmer for 45 minutes. Serve with/over rice.
Heat oven to 375°. Grease and flour two 1 1/2-inch layer cake pans. Sift flour, baking powder, salt and soda together. Beat shortening, sugar, lemon rind, juice and eggs at high speed on electric mixer, about 3 minutes or until light and fluffy. Add flour mixture and milk alternately, at low speed, beginning and ending with flour. Scrape bowl frequently. Pour batter into prepared pans. Bake 25 minutes or until cake tests done.
Put rice in bowl. Top with choice of meat and egg. Mix together and eat up. Yum! Yum! Hot biscuits would go good with this quick meal.
Boil potatoes until tender; cool. Add onion, frozen corn and frozen peas to potatoes. Blend mayonnaise and yogurt together for dressing. Can mix more if needed. Mix dressing with potatoes. Sprinkle with dill weed and Spike seasoning. Extremely easy and quick! Serves 8 to 10.
Work together the flour, Crisco, sugar and salt. Work these ingredients together very good. Then mix separately the water, egg and vinegar. Add this to the flour mixture and mix well. Divide into balls for single pie crusts.
Brown ground beef in fat. Combine with remaining ingredients; season to taste. Place in covered 1 1/2-quart dish. Bake in 300° oven for 2 hours. Yields 3 to 4 servings.
Season meat with pepper and salt and brown in drippings. Mix other ingredients and add to pot. Cover tightly and cook 3 1/2 to 4 hours. Thicken liquid.
In a bowl, blend all ingredients. Cover. Refrigerate at least 2 hours. Makes 2 3/4 cups. Place in round rye bread with center cut out. Serve with bread pieces or crackers.
Cook meat until browned; add rice, tomatoes, salt, pepper, chili powder and onion. Mix well, breaking meat and tomatoes into small pieces. Cook until thoroughly heated and liquid is absorbed. Top with cornbread batter. Bake at 425° for 25 minutes or until cornbread is done.
Melt Butter in a large saute pan or wok. Add veggies and stir fry until desired texture. Season with Salt and Pepper.
In large skillet, saute peppers and onions with sausage in oil until tender. Add remaining ingredients; mix well. Cover and simmer 20 minutes or until rice is tender. Stir occasionally.
Chopped squash, onion and salt may be mixed and refrigerated overnight, if desired. Then drain well and combine with other ingredients. Simmer for 30 minutes. Put in sterilized jars and seal. Makes 5 pints. (Makes nice gifts in decorative jars.)
Blend cream cheese and fluff. Blend in lemon juice. Dip and enjoy!
Place all ingredients together in mixing bowl and mix well. Pour into greased casserole. Bake uncovered at 360° for 45 minutes.
Preheat oven to 350°. Combine Bisquick, margarine, sugar and milk. Mix well. Batter may be a little lumpy. Pour 2/3 of this mixture in a baking dish. Add can of cherry pie filling on top of batter. Do not stir. Pour remaining batter over pie filling. Do not stir. Bake 30 to 35 minutes.
Preheat oven to 350°. Spread tortilla with sour cream. Sprinkle with green onions, peppers and cheese. Roll up and place in a buttered pan. Brush with butter. Bake at 350° for 10 minutes or until cheese is melted. Top with favorite salsa when serving if desired.
Cook squash and onion until tender. Drain well. Add butter and eggs. Stir. Add soup, salt and pepper. Place in a buttered casserole and top with a thin layer of cracker crumbs. Bake 30 minutes at 350°.
Heat oven to 350°. Measure flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt into bowl. Blend in milk and shortening; stir in nuts. Pour into ungreased, square pan, 9 x 9 x 2-inch. Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over batter. Bake 45 minutes.
In 6 to 8-quart Dutch oven, combine chicken, water, 1 tablespoon salt, peppercorns and poultry seasoning. Bring to boil. Cover and cook over low heat for one hour or until chicken is tender. Remove chicken and peppercorns. Skim off fat. Cut meat from bones and return to soup. Add alphabets, carrots, celery and onion. Cook, covered, 20 to 30 minutes or until alphabets are tender. Season with salt and pepper.
In a shallow bowl, combine the cornflakes, cheese and dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place chicken in a greased 9 x 13 baking dish. Bake, uncovered, for 45 minutes at 350° or until chicken juice runs clear.
Prepare 1 box of jello with this exception: Use only 1 cup boiling water to dissolve jello, then add only 1 cup of cold water. To this mixture, add 1/2 of the pineapple, 2 of the bananas (mashed) and 1 package thawed strawberries. Pour into a 13 x 9-inch glass dish; let set for about 1 hour, or until firm enough to layer the sour cream on top.
Preheat oven to 425°. In a 9 x 12 baking pan, melt butter or margarine. In a pan, add blackberries and sugar. Cover with water. Cook down on medium heat until good and hot. Set aside.
Mix all ingredients in a covered casserole dish. Bake in a 350° oven, stirring once after butter melts.
Preheat oven to 350°. Blend first 3 ingredients like pie crust and mix into a ball with fork. Divide dough into 2 portions. Spread into 2 long strips about 12 x 3 inches, 3 inches apart on an ungreased cookie sheet.
Wash and put whole cucumbers into two gallon jars. Mix spice, salt and alum into vinegar and pour over cucumbers. Put lids on and let them set for 90 days. Then take them out of juice and slice them as desired. Sprinkle 8 or 9 cups of sugar to one gallon of cut up pickles. Let stand overnight. The sugar will draw out the juice. Put them back in jars. They do not have to be sealed.
Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Add sifted dry ingredients alternately with buttermilk. Beat well. Spread in greased floured 9 x 13-inch pan.
Pour jello into bowl. Add hot water and stir until dissolved. Grind cranberries, orange and apple in meat grinder or Cuisinart. Add sugar and nuts. Combine with jello and refrigerate. Serves 6.
Remove sausage from casing. Fry in oil until brown. Remove from pan and drain on paper towels. Wash and cut peppers and onion. Thoroughly fry in remaining oil and completely drain on paper towels. Roll out dough on floured surface until the size of a cookie sheet. Place cooked sausage, peppers and onions on dough. Sprinkle with the cheese. Roll in jelly roll fashion, tucking the 2 ends. Place on cookie sheet. Baste top with beaten egg. Bake at 350° for 45 minutes or until golden.
Cook the first 4 ingredients until forms a soft ball. Stir in the remaining ingredients. Spread in pan to cool.
Mix together; refrigerate overnight. (If it tastes too much like onion, add a little sugar.)
Cook rice according to package directions. Blend in soup; add the next 6 ingredients and 1 cup water. Mix well. Turn into a 3-quart casserole. Sprinkle crumbs on top. Bake at 350° for 1 hour.
Peel and cut apples into pieces. Place in 9-inch ungreased pie plate. Sprinkle with sugar, cinnamon, nutmeg and lemon juice.
Cook macaroni and add vegetables. Mix mayonnaise, dressing, mustard, salt and pepper. Pour over macaroni and mix.
Layer the first 5 ingredients. Spread the salad dressing over top. Sprinkle with cheese.
Prepare pudding as per package instructions. Remove from heat and stir in dry cake mix. Pour into a 9 x 12-inch cake pan or jelly roll pan. Sprinkle top with chips and chopped nuts. Bake at 350° until toothpick comes out clean.
Blend stewed tomatoes lightly in a blender (few seconds). Combine all ingredients; add stewed tomatoes. Shape into loaf. Bake at 400° for 1 hour.
Melt butter; mix other ingredients in order given in medium-sized casserole. Drizzle melted butter over all. Sprinkle with grated cheese if you want to and bake in 350° oven for 30 minutes.
Pour 1/4 cup melted butter in 11 x 7-inch dish. Toss cooked thin spaghetti with butter. Cover with tomato sauce. Add in order: 1/2 cup Swiss cheese, 1/2 package pepperoni, 1/2 pound Mozzarella cheese, mushrooms, basil, oregano, 1/2 cup Swiss cheese, 1/2 package pepperoni and 1/2 pound Mozzarella cheese. Bake for 20 minutes at 350°.
Grease a 13 x 9 x 2-inch baking pan. Beat butter for 30 seconds; add sugar and beat until fluffy. Add eggs and beat just until combined. Stir in syrup, then flour. Stir in walnuts. Turn into pan. Bake in a 350° oven for 30 to 35 minutes. Cool slightly. Pour Quick Chocolate Glaze atop. Cool. Cut into bars. Makes 32.
*Use ten sheets for top and bottom layer and 6 to 10 sheets between layers.
Combine sugar, baking powder, baking soda, salt and spices. Add other ingredients in order given. Mix well. Place batter in a 9 x 5-inch greased loaf pan. Bake at 325° for 1 1/2 hours. Toothpick should come out clean.
Roll 1/2 of dough and pinch seams together. Slice Brie in 1/2 horizontally. Place bottom half on crescent dough. Sprinkle 1/2 brown sugar over Brie. Place other half of Brie on top. Sprinkle brown sugar and raisins on top. Cover with remaining crescent dough and seal edges. Place on jelly roll pan with sides. Bake at 350° for 15 to 20 minutes, until golden brown. Serve with crackers.
Cook rice as directed. Brown and crumble sausage. Drain sausage well. Add all ingredients together. Bake at 350° in a casserole dish for 20 to 30 minutes.
Mix beef, eggs, crumbs, milk, Parmesan cheese, onion, salt and oregano. Shape into a loaf and place in a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/4 hours or until no pink remains; drain.
Cream together 1 1/2 packages of cream cheese and sugar until fluffy. Gradually add 1 egg and vanilla. Beat well. Spread mixture evenly in greased and lightly floured 13 x 9-inch pan. Blend cake mix with remaining cream cheese, eggs and water. Beat 4 minutes and spread over cheese mixture. Bake at 350° for 40 to 50 minutes or until toothpick comes out clean. Cool in pan 5 minutes. Remove from pan and cool completely. Cut and serve with strawberries on top.
Brown beef and onion. Drain well. Stir in rest of ingredients and simmer 20 to 30 minutes. Top each serving with crushed tortilla chips and grated Cheddar cheese. Makes 8 servings.
Combine milk, butter and sugar. Add salt. Soften yeast in lukewarm water; stir and combine with cooled milk mixture. Add egg. Add enough flour to make a soft dough. Turn out on floured board; knead. Place in greased bowl; let rise 1 1/2 hours. Roll into a rectangle (8 x 10 inches wide). Spread with cinnamon and sugar. Roll, jelly roll fashion. Place in greased pan; let rise. Bake for 35 minutes at 375°.
Mix all ingredients together and bake just like regular cornbread. Goes great with the Beef-n-noodles and the linguini.