HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, salt, cinnamon, allspice and baking soda together. Dust raisins and nuts with a small amount of the flour mixture. Cream shortening and sugar in mixer bowl until light and fluffy. Beat in egg. Add flour mixture and applesauce alternately to creamed mixture, beating well after each addition. Stir in raisins, nuts and pineapple. Pour in nonstick 9-inch tube pan. Bake at 350° for 1 hour. Cool in pan for several minutes. Invert onto serving plate. Yields 16 servings.
Place apples in 13 x 9-inch pan. Sprinkle with cinnamon and sugar. Mix all other ingredients and place on top of apples. Bake until brown at 375°.
Bruise 1 cup of basil. Add to 2 cups of water, cider vinegar and lemon juice. Steep 20 minutes. Strain. Discard the basil leaves. To the water add 6 cups of sugar. Bring to a full boil. Stir constantly until sugar dissolves. When at a full boil, add 1 packet of liquid pectin. Boil 1/2 minute more. Remove from heat; add green food coloring. Pour into sterilized hot jars and seal. Make 3 pints. Good with lamb or chicken.
Heat oven to 375°. Combine sugar and Crisco in large bowl. Beat at medium speed until well blended. Add eggs, syrup and vanilla. Beat until blended and fluffy. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture. Mix until well blended. Divide into 4 quarters. (Tip: If dough is too sticky or too soft to roll, wrap each 1/4 of dough with plastic wrap. Refrigerate at least 1 hour.)
Bring butter, cream and sugar to boil. Cook over medium heat until boiling. Boil 7 minutes. Before removing from heat, test by dropping a little in cold water. If this forms into soft ball, then remove from heat. Stir in peanut butter and marshmallow cream. Mix well and pour into buttered dish.
Break each graham cracker in half. Thaw the Cool Whip until soft. Place 1/2 of the graham crackers in a cookie sheet and top with a spoonful of Cool Whip. Top with another cracker and add Cool Whip on top. You may add another layer, if you wish. Repeat with other crackers. Freeze for several hours. When serving, top with a drizzle of chocolate sauce or other ice cream sauce.
Brown hamburger; pour off fat. Cook vegetables according to directions. Add hamburger, tomato juice and tomatoes. Simmer for 15 to 20 minutes until bubbling.
In saucepan, cook onion with curry in butter until tender; toss with rice. Serve chicken over rice; garnish with parsley.
Stir all ingredients in large glass bowl. Dump into Pam coated casserole dish. Bake at 350° for 20 minutes or until bubbly. Serve with butter and thinly sliced toast made from French bread or with bagel chips. If cooked in crock pot, cook on high for one hour.
Place cabbage in greased baking dish. Place hamburger with the onion and stir in uncooked rice. Place meat and rice mixture on cabbage and then cover with the soup and water. Cover with foil and bake in 350° oven for 1 hour.
Mix oil, vinegar, garlic, basil, parsley, salt, red and green pepper and Parmesan cheese in large bowl. Mix pasta with fresh vegetables, cut into bite size. Add cheese and pepperoni. Stir in dressing.
Dissolve Knox gelatine in 1 cup hot water. Add juice from pears and pineapple, 1/4 cup sugar and juice from 1/2 lemon. Heat. Stir until sugar is dissolved. Add fruit. Cool. Pour into a large Pyrex dish. Chill until firm.
Saute onion in oil and drain. Mix and use juices of pork and beans, navy beans, kidney beans and lima beans. Add brown sugar, vinegar, sugar, catsup, mustard and pepper. Mix all together and stir well. Bake at 350° for 1 hour.
Chop beef finely and place in bottom of casserole dish. Wrap each piece of chicken on its own bed of chipped beef. Mix together the undiluted soup and sour cream. Pour over chicken. Bake at 275° for 2 1/2 to 3 hours.
Cream oleo and sugar; add eggs one at a time. Add flour, then add chips and nuts. Bake in a greased 13 x 11 x 2-inch pan at 325° for 30 minutes.
Spray nonstick skillet with cooking spray. Saute onion, mushrooms and garlic over medium-high heat, stirring frequently until onion is translucent, 2 minutes. Remove from heat and stir in spinach, Ricotta, Mozzarella cheese, sour cream, salt, pepper and nutmeg until thoroughly combined. Preheat oven to 350°. Separate dough; place 3 tablespoons of mixture on wide end of each roll. Roll up to form croissant; place on nonstick baking sheet. Repeat with remaining rolls. Bake until golden, about 20 minutes. Serves 8.
Brown and drain sausage. Put in bottom of ungreased glass 9 x 13-inch baking dish. Sprinkle bread on top of sausage, then do the same with the cheese. In bowl, mix milk, eggs and mustard and pour over top in baking dish. Let stand in refrigerator overnight. Bake 1/2 hour in 350° oven.
Sprinkle half of flour on one side of meat; pound in with rolling pin or meat mallet. Turn meat and sprinkle with remaining flour; pound with rolling pin. Cut into 4 serving size pieces. Arrange in 8-inch square microwave baking dish. In small bowl, combine all remaining ingredients; blend well. Pour over meat. Cover tightly with microwave-safe plastic wrap. Microwave on Medium for 12 to 17 minutes or until meat is almost tender. Let stand, tightly covered, for 10 minutes. Serves 4.
Mix together brown sugar, white sugar, Crisco and water. Add eggs and vanilla. Mix again. Add flour, baking soda and salt. Mix again. Add oatmeal. Mix again. Refrigerate before spooning onto ungreased cookie sheets. Preheat oven to 375°. Bake for 8 to 10 minutes. Cool at least 1 minute before serving, better consistency.
You can color your eggs as you hard-boil them. Add 15 to 20 drops food coloring plus 1 tablespoon vinegar, using an enamel pan is best. Repeat procedure with other colors. Use color straight from bottle. Try these blends. Purple: 15 drops red and 5 drops blue. Chartreuse: 12 drops yellow and 1 drop green. Turquoise: 15 drops blue and 5 drops green. Orange: 12 drops yellow and 6 drops red. Teal: 12 drops green and 6 drops blue.
Cream margarine; add sugar, flour, salt and baking powder. Mix until crumbly. Add eggs, vanilla and nuts; mix. Spread in a greased, floured 14 x 9-inch pan. Bake at 350° about 30 minutes. Sprinkle powdered sugar over chews while warm. Cool; cut into squares. Yields 16 large servings.
Cream butter and sugars; add eggs and vanilla. Stir in zucchini. Blend all dry ingredients together. Add to butter mixture milk alternately with flour mixture. Pour into floured and greased spring-form pan. Bake at 375° for 45 minutes.
Combine pudding and Bisquick. Add oil and egg; stir. Mix in milk, coconut and extract. Roll into teaspoonful balls; place on cookie sheet and slightly flatten. Bake at 275° for 10 to 12 minutes. Sprinkle tops with sugar, if desired. Yield: 20 cookies.
Blend butter and peanut butter together. Add powdered sugar and enough milk to make frosting soft enough to spread. Decorate top of cake with pitted dates.
Cook pudding as directed on box except increase the milk to 3 cups. Cool. Freeze in popsicle molds or small waxed paper cups. Insert sticks into paper cup molds when partially frozen. To serve, peel off paper cup.
Dissolve sugar in water and cook with cream of tartar and salt to soft ball stage. Add syrup to egg white, beating constantly. Beat in flavoring and beat until thick enough to spread.
Cream butter, oil and sugar. Add eggs, vanilla and buttermilk. Blend with dry ingredients. Stir in grated zucchini. Spoon into greased 9 x 13-inch pan. Sprinkle top with chocolate chips and walnuts. Bake at 325° for 45 minutes.
Season meat with onion, salt and pepper. Cook and drain meat. Add tomatoes and cheese, stirring constantly. Do not add Pet milk until ready to serve. Heat and serve over nacho chips.
Combine all ingredients in saucepan and simmer until fruit is soft, about a half hour if the apples are crisp. Serve warm or cold.
Drain liquid from salmon into measuring cup; add milk to make 1 cup liquid. Melt butter in saucepan. Add onion and cook until tender, but not brown. Blend flour, salt and Tabasco sauce. Add milk mixture and cook, stirring constantly, until thickened. Flake salmon and add to sauce with lemon juice. Stir in 1/2 cup corn flake crumbs. Refrigerate until chilled. Divide mixture into 8 or 10 portions; shape each portion into a cone. Roll cones in remaining 1/2 cup corn flake crumbs to coat well. Place on greased baking sheet. Bake in a 400° oven for 20 to 25 minutes until golden brown. Serve croquettes with Tabasco Tartar Sauce or a commercial tartar sauce. Yields 8 to 10 croquettes.
Preheat oven to 350°. In skillet, brown your beef or turkey; drain off all fat. In a 9 x 13-inch baking pan, put the Fritos on the bottom. Next, rinse kidney beans and lay on top of Fritos. Next, heat refried beans in saucepan with butter; add on top of kidney beans. Add cheese to the top.
Mix all together; form into bars and freeze overnight. Cut and bake on an ungreased cookie sheet at 350° for 10 to 15 minutes.
Preheat oven to 325°. Lightly butter bottom and sides of 9-inch pie pan. Combine crumbs, 2 teaspoons sugar and butter. With the back of a large spoon, press onto the bottom and sides of pan. Bake 5 minutes. Blend cottage cheese, dry milk, 1/3 cup sugar, eggs, lemon juice and vanilla extract until smooth. Pour into pie shell. Bake until firm, about 30 minutes. Remove from oven; spread yogurt on top. Cool. Cover and refrigerate. Just before serving, top with washed, dry strawberries.
1st Layer: Melt 1 stick margarine. Mix with crumbs and spread over bottom of 13 x 9 x 2 pan. Bake at 375° for 8 minutes.
Preheat oven to 350°. Brown meat and drain. Add salt, pepper and garlic. Stir in tomato sauce. Cover and simmer 10 minutes. In a bowl combine sour cream, cottage cheese and egg. Mix. Stir in cooked macaroni. In a 2-quart baking dish, layer half of macaroni mixture, then half of meat mixture. Repeat. Bake 30 minutes or until hot. Sprinkle with cheese and bake until cheese melts, about 5 minutes.
Brown meat, onion and pepper and set aside. Cook spaghetti as directed; drain. Mix meat mixture and spaghetti. Add soups; mix well. Pour in baking dish and top with grated cheese. Bake at 300° for 20 minutes.
Mix all ingredients and put catsup on top. Bake at 400° for 30 minutes. Then turn oven down to about 325° and cook for about 1 hour.
Boil and bone chicken and set aside. Saut green onions in butter, then add chili powder, soups and olives. Boil spaghetti. Add this and chopped chicken to soup mixture. Pour into 9 x 13-inch casserole dish. Cover with cheese. Bake at 350° for 30 minutes, uncovered.
Melt Hershey bars using a double boiler or simply take a pot of water and bring to a boil and place a pan over the top of pot and melt chocolate. This is to ensure that your chocolate does not burn up. Mix until well blended the melted chocolate and the container of Cool Whip. Pour into crust and refrigerate. Allow 1 hour for refrigeration.
Crush cornflakes; set aside. Beat butter and brown sugar at medium speed with electric mixer until fluffy. Add yolks, salt and almond extract, beating until smooth. Gradually add flour and cereal. Shape mixture into a ball; press into a well buttered 12-inch pizza pan. Bake at 375° for 10 to 12 minutes, or until golden. Cool completely.
Bring first 3 ingredients to bowl. Add cranberries. Cook until cranberries start to pop open. Serve warm or chilled.
In a saucepan, combine first 5 ingredients; bring it to boil. Turn heat down and let simmer. In a bowl, combine eggs, salt, pepper and cheese; beat vigorously. Stir in bread crumbs. Turn heat up on broth and whisk in egg mixture until egg ribbons form. Work quickly. Serve hot! Serves 4.
Mix condensed milk and Cool Whip thoroughly. Add next 4 ingredients. Pour in baked pie shell. Chill several hours before serving.
Pour first 5 ingredients into percolator; add brown sugar. Place cinnamon, nutmeg and ginger into percolator basket.
Bring first three ingredients to a boil and pour into the remaining six ingredients. Batter will be very thin. Pour into a sheet cake pan or a 9 x 12-inch (greased and floured). Bake at 350° for 20 minutes. The 9 x 12-inch may take 25 minutes, depending on your oven. Check with a toothpick. While cake is baking, prepare icing.
Melt butter in deep baking dish. Mix sugar, baking powder, salt, flour and milk; pour into melted butter. Do not stir. Put peaches on top and do not stir. Bake at 350° for 1 hour. Serve with ice cream or whipped cream.
Mix all ingredients together, except chocolate; shape into bars or balls. Refrigerate for 2 hours. Take out a few at a time and dip into melted dipping chocolate. Place on waxed paper; refrigerate again until set.
Boil and pour over pickles. On fifth morning, reheat the vinegar solution; add 2 cups sugar and pour over pickles. On sixth morning, reheat vinegar.
In heavy skillet, put oil. Add onion, bell pepper and celery which has been finely chopped. Cook and stir for about 3 minutes. Add hamburger meat. Cook until it loses its pink color, about 10 minutes. Add tomato soup and water; stir well. Cover. Cook on low heat for 1 hour. When done, spoon on hamburger buns, which have been toasted, and spread with mayonnaise.
Cut ham into 1/2 inch cubes and set aside. Cook onion and garlic in shortening until tender. Add ham and brown lightly; pour off drippings. Add green pepper, lemon, pepper, thyme, tomatoes, rice and water. Cover tightly and simmer 25 or 30 minutes or until rice is fluffy. Yields 10 servings.
Heat ingredients to boiling, pour over jars which have been packed with cucumbers and dill, garlic and dried peppers. It usually takes a couple pieces of garlic and 4-5 peppers to give it a good `bite'.
Arrange dried beef in a 13 x 9-inch casserole dish. Wrap a slice of bacon around each piece of chicken and lay on the beef. Combine sour cream and mushroom soup and spread over chicken. Cover with foil and bake for 50 minutes at 325°. Remove foil and bake an additional 10 to 15 minutes.
Mix dry ingredients. Add milk and stir until well mixed. Cook over low-medium heat. Bring to boil and boil gently 2 to 3 minutes, stirring constantly. Remove from heat; stir in vanilla. Let stand 15 minutes. Stir and chill until set.
Heat a nonstick skillet. Add oil. Add onion, garlic, zucchini and carrot. Cook over low heat until vegetables are soft. Add salsa and cook 5 minutes. Stir in beans, rice and seasonings. Cook 5 minutes. Stir in cheese and heat until cheese melts. Contains 164 calories per serving.
Mix margarine, salt, cream and 1/2 of the sugar with mixer until blended. Unless you have a mixer with dough hook, continue kneading in remaining sugar by hand. Mixture will be very stiff. If making all one flavor, add at first. If making a variety, divide and use flavorings accordingly. Shape into desired shapes. Chill. Dip in chocolate coating.
In a skillet cook sausage 2-3 minutes. Stir in onions and peppers. Cook and stir until sausage is lightly browned and vegetables are tender. Drain. Combine brown sugar, steak sauce, vinegar and worcestershire sauce. Stir into skillet. Add beans, cook and stir until heated. 4 servings.
Mix the first 5 ingredients together, then spread onto English muffins. Freeze for a few hours or overnight. Cut into fourths while frozen. Put under broiler until bubbly.
Beat all ingredients with mixer or blender for 5 minutes. Put in quart jar with 1 onion and 2 garlic cloves. Take onion and garlic out after 3 or 4 days.
Put chicken in pan of water. Put in tarragon, oregano, thyme, salt and pepper. Bring to a boil. Boil about 20 to 30 minutes. Take chicken out of pan and cut into bite size pieces. Mix chicken, soup, sour cream, curry powder, mayonnaise and milk.
Place all ingredients in a glass bowl. Cook in microwave on High for 3 minutes. Mix well. Pour into an 8 x 8-inch pan. Cool in refrigerator. Cut into squares.
Soak beans in	cold water overnight. If you forget to do this, then	cover beans with water; let them come to a boil for about 2 minutes. Take off fire	and cover beans for an hour. Drain; rinse beans and make soup.
Mix oil, sugar and eggs; add flour, soda, salt and cinnamon. Stir in remaining ingredients. Pour in ungreased 9 x 13-inch pan. Cake is done when toothpick comes back clean. For softer raisins, boil them in water for 1 minute and drain. Bake at 350° for 45 or more minutes.
Quarter biscuits. Place in large bowl. Add sugar and cinnamon; cover and shake until well coated. Pour in Bundt pan and pour melted butter over biscuits evenly. Bake at 350° for 30 to 35 minutes.
Bring milk still in can to a gentle boil for 3 hours. Keep can covered with water while cooking. Let cool 3 hours. Open can at both ends. Slice bananas in a baked pie crust and pour caramelized milk from can onto pie. Cover with whipped cream and nuts. Very rich.
Mix well. Roll into balls then flatten into cakes. Heat olive oil in skillet. Brown well on both sides.
Place sugar, water and nuts in a 7-inch skillet and begin with high heat. After stirring several minutes, the nuts will crystallize. Turn down heat to low, and continue stirring. The nuts are finished carmelizing after they have a shiny glaze on them. After the nuts cool, break them apart.
Mix all ingredients together. Make into a roll and wrap in wax paper. Place in refrigerator for 4 hours before slicing.
Pare and slice apples. Mix together the sugar, 1 tablespoon flour and cinnamon. Put sliced apples into this mixture and toss them together. Place in bottom of baking pan which has been greased and floured, then mix remaining ingredients. Work 1/2 cup oleo into this mixture and spread in a layer on top of the apples. Bake at 350° until apples are done and topping is golden brown. Serve with Cool Whip or ice cream.
Melt together first 3 ingredients in large bowl. Melt together in double boiler or microwave the remaining 2 ingredients. Pour over cereal mixture and stir well until all cereal is coated. Drop by spoonfuls onto wax paper. Let set until firm.
Cream shortening and butter until very soft, add sugar and cream well. Add vanilla. Measure nuts, then chop very fine (use blender or food processor). Combine with flour and stir creamed mixture. Form into small balls, place them on ungreased baking sheet and bake in slow oven at 300° for about 45 minutes. Roll while hot in powdered sugar. When cold, roll again in powdered sugar. Makes 2 1/2 dozen.
Dissolve yeast in water and stir in honey and salt. Mix all ingredients together. Knead dough for several minutes and then cut into 8 pieces. Knead each piece several minutes. Roll or shape into 5-inch round pieces about 1/2-inch thick. Let rise 2 hours. Bake at 500° for 8 minutes. Makes 8 pita breads. Share with your friends!
Combine all ingredients well. Store in an airtight container. Rub onto chicken, steaks or hamburgers before grilling.
Cut off the top of the peppers and clean them off; set aside. Mix ground beef, onions, garlic, rice, oregano and egg. Stuff into peppers, top with jar of spaghetti sauce. Bake at 350° for 1 1/4 hours.
Mix ingredients together and put in baking dish. Bake at 300° for 1 1/2 hours.
Beat 3 minutes. Bake at 350° in a greased 8 x 12 x 2-inch pan.
Mix 2 cups of flour, yeast, sugar and salt. Heat milk until it bubbles around edges. Add shortening. Remove from heat and cool. Add liquids to dry ingredients and mix on medium speed 2 minutes. Add 1/2 cup of flour to thicken. Add eggs and beat on high speed 2 minutes. Stir in remaining 3 1/2 cups of flour. Flour cabinet; pour dough out and knead 15 to 20 minutes. (Keep in refrigerator until ready to bake.) Remove from bowl; roll out on floured cabinet and cut. Place on greased pan. Let rise 3 hours. Bake at 375°.
Brown beef and onion; then drain. Stir in soup, taco sauce and seasonings. Layer meat and rice alternately in casserole. Top with cheese. Bake at 350° for 30 minutes. Good and easy.
Cook spinach as directed and drain. Chop eggs and onion. Add spinach and soup to eggs and onion. Mix in mayonnaise. Refrigerate. Serve with crackers.
Heat oven to 450°. Melt 6 tablespoons margarine in a cake pan or cast-iron skillet in oven. Beat one minute, then pour into hot butter, the ingredients. Bake 20 to 25 minutes or until done. Top with powdered sugar and lemon juice if desired.
Combine the above ingredients in a large casserole dish. Place the Spanish rice on the bottom of the dish, then place the Ranch Style beans on top. Next, spoon the ground beef over the beans, ending with the grated cheese. Bake for 25 to 30 minutes in a preheated 325° oven.
Spread bean dip on the bottom of a 9 1/2 x 12-inch (or as close as possible) glass dish. Mix the sour cream, mayonnaise and taco seasoning mix together. Spread over the bean dip. Next sprinkle with onions (to your taste), tomatoes, olives and top with shredded cheese. Serve with tortilla chips!!!
Cream sugar, shortening and eggs until light. Add mashed bananas and vanilla. Mix well. Set aside. Mix flour (not sifted), baking powder, soda and salt. Stir to blend. Add blended dry ingredients to creamed mixture alternately with buttermilk. Stir in nutmeats. Pour into 2 greased 9-inch layer pans or a well-greased 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Spray casserole dish with Pam. Put in 1 cup uncooked rice, onion soup mix and water; lay meat on top. Cover with lid or foil. Bake 1 to 1 1/2 hours at 350°.
Boil water and margarine. Remove from heat. Beat in eggs, one at a time. Add flour; mix well. Pour over bottom of greased 9 x 13-inch pan. Bake at 375° for 30 minutes (bakes uneven!); let cool. Mix boxes of pudding and milk together. Add cream cheese and beat until smooth. Spread over cake, cover with Cool Whip and drizzle chocolate syrup over top. Swirl and refrigerate. Keep chilled. Serves 20 to 24.
Place chicken in 2-quart casserole dish. Add onion soup, rice and broth. Add salt and pepper to taste; mix well. Cut margarine into pieces over top. Cover with foil and bake at 350° for about 1 1/2 hours.
Mix oleo and eggs. Mix sugar and cocoa together, then into butter and eggs. Add milk slowly while beating on low speed with mixer. Add vanilla; pour into crust. Bake 40 to 45 minutes at 350°.
Cut up lettuce in a bowl. Cut up tomatoes, black olives, onion and cheese; add to lettuce. Brown hamburger and add dry taco seasoning. Add to cut up ingredients. Mix together. Great served over Doritos.
Preheat oven to 400°. Butter pie plate. Brown hamburger and onion. Season with salt and pepper. Spread in the bottom of pie plate.
Put dates and baking soda in boiling water and set aside to cool. Add all other ingredients to the date mixture. Pour into a greased and floured loaf pan. Bake in moderate oven about 1 1/4 hours.
Cook beef, onions, and peppers together and drain. Combine with meat and 2 c water; mix well and put in casserole dish. Toss 2 c soft bread crumbs and 1/4 c melted butter together, sprinkle on top casserole. Bake uncovered at 350° till heated through, about 45 min.
In large saucepan, cook onion and celery in margarine until tender. Stir in flour until smooth. Gradually stir in water and bouillon. Bring to boil. Reduce heat; simmer, uncovered, 5 minutes. Add corned beef, sauerkraut, half and half and 1 cup of cheese. Cook 30 minutes until slightly thickened, stirring frequently. Ladle into 8 ovenproof bowls. Top each with bread and cheese. Broil until cheese melts. Serve immediately. Refrigerate leftovers. Yield: about 2 quarts.
Brown the flour in oil to make a smooth paste. Add meat, salt and pepper. Stir until meat is coated with paste. Add water and tomato sauce; mix well. Cover and simmer 1 1/2 hours (or until tender). Add vegetables and cook until tender.
Mix the first three ingredients together and refrigerate. (Make several days before using.) Salt and pepper chicken pieces. Place in pan, one layer deep. Pour sweet sour mixture over chicken. Bake 1 hour or until done in 350° oven.
Preheat oven to 400°. Butter or paper line muffin tins.
Place chicken in a 7 x 12-inch baking dish. Pour undiluted soup over the chicken. Cover tightly. Bake at 300° for 1 hour or until tender. Good with baked potatoes, steamed broccoli and raw vegetable plate.