HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir dry ingredients together. Mix egg, milk and shortening. Add to dry ingredients. Mix quickly and pour into 12 greased (or Pammed) 2-inch muffin tins or a 9 x 9-inch baking pan. Bake at 425° for 20 minutes or until brown. Makes 12 muffins.
Process strawberries and cream of coconut in a blender until smooth. Pour into a pitcher or large bowl. Stir in pineapple juice, club soda and, if desired, rum. Serve over crushed ice. Yield: 2 1/2 quarts.
Coat chicken in mixture of onion soup mix and bread crumbs. Drizzle with margarine. Bake at 400° on a greased cookie sheet. Check and turn.
Mix sugar, margarine, peanut butter, coconut, vanilla and\\ pecans. Shape into small balls, put toothpicks in each one and chill. Melt paraffin and chocolate in top of double boiler. Dip each ball in chocolate. Place on waxed paper to cool. Remove toothpicks when balls are cooled.
Cook noodles 8 to 10 minutes. Drain. Prepare spinach. Drain. Saute onion in oil. Add carrots and mushrooms and cook until crisp-tender. Stir in tomato sauce, paste and oregano. Grease 9 x 13-inch pan. Layer noodles, cottage cheese, spinach sauce and 1/3 cheese. Repeat. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes. (I use extra carrots and mushrooms and only have 2 layers.)
Cream the sugar and butter. Add the beaten eggs and flour. Add the remaining ingredients. Cook slow (275° to 300°) for about 2 1/4 to 2 1/2 hours in a tube pan.
Combine oats, sugar replacement, salt, vanilla and liquid shortening in medium mixing bowl; stir to mix well. Cover and refrigerate overnight. Add beaten egg and chopped walnuts; stir to blend thoroughly. Pack a small amount of mixture level into teaspoon. Pat out onto ungreased cookie sheet. Bake at 350° for 15 minutes. Yields 42 cookies.
Mix sugar, Karo, vanilla and eggs. Beat well. Add oleo and beat again. Stir in oats. Pour into a 9-inch unbaked pie crust. You may sprinkle chopped nuts over the top, if you wish. Bake at 350° for 45 or 50 minutes, or until done. (Center of pie will seem firm.) Also freezes well.
Grind first 3 ingredients. Add remaining ingredients except bread. Remove crust from bread. Spread mixture on bread and cut each slice into triangle shape pieces (4 pieces, each slice). Fry in deep hot oil, shrimp side down. Turn over and fry bread side a few more seconds. Drain on paper towel.
Cook macaroni according to directions. Drain and cool thoroughly. Reserve 1 wedged egg. Cut remaining eggs in half horizontally. Combine egg, tuna, celery, onion, parsley, salt and pepper. Stir in macaroni. Chill thoroughly before serving. Garnish with remaining egg wedges. Makes 6 to 8 main dish servings.
Crumble vanilla wafers. Melt marshmallows in milk. Mix all other ingredients together. Put all ingredients (I mix with my hands) in buttered tube pan and refrigerate for 4 hours. Serve after letting sit out for a while. (Tastes like a candy bar!)
Blend soy sauce into cornstarch. Stir in sherry, ginger root, sugar, salt and red pepper. Preheat wok or skillet over high heat. Stir-fry peppers and onions in oil about 2 minutes. Remove. Add walnuts to wok and stir-fry about 2 minutes. Remove. Add half of chicken to wok; stir-fry about 2 minutes. Remove and stir-fry other half.
Into a 9 x 13-inch ungreased pan, spread pie filling evenly. Now layer drained pineapple over pie filling. Sprinkle dry cake mix over pineapple. Melt butter and pour over cake mix. Spread pecans evenly over top. Bake at 325° for 1 hour.
Combine sugar and flour and spread on shallow plate; dip both sides of each tomato into mixture. Combine egg and milk; dip each tomato slice into liquid mixture. Dip each tomato slice into dry bread crumbs. Fry in the oil until brown on each side.
Cook first 4 ingredients together until apples are transparent, then add 1/2 cup sugar and cornstarch. Cook until thick. Put in unbaked pie shell. Add cinnamon to apples. Put a topping on of margarine, 1/2 cup sugar and flour, crumbled.
Mix cheeses, onion, Worcestershire sauce and Accent until thoroughly blended. Add 1/2 cup pecans and 1/2 cup parsley. Shape into a ball and chill overnight.
Saute onion in oil until brown. At the same time, cook lentils in water with salt and garlic. After browning onion, add to lentils, along with rice, olive oil and allspice. Cover pan; cook about 15 minutes, or until creamy.
In a 5 to 6 quart kettle over medium heat, cook bacon for about 5 minutes. Add beef, about a quarter at a time and cook until browned on all sides. Stir in carrots, onions, bay leaves, thyme, rosemary, savory and wine. Bring to a boil, cover, reduce heat, simmer 2 1/2 to 3 hours until meat is very tender.
Combine all the ingredients. If mixture seems dry, add some milk to moisten. Bake at 400° to 15 minutes. Reduce temperature to 350°. Continue baking 90 minutes.
Mix all together. Cover and bake at 350° for 30 minutes. Turn to 325° for 30 minutes (check).
Put slices of rye and white bread in a 9-inch Corning Ware skillet. Pour 1 cup water over bread. When soaked, crumble into fine pieces with your hands. Combine with chopped onion, chopped parsley, beef, grated cheese, slightly beaten egg, salt and pepper. Mix thoroughly. Shape mixture into a loaf right in Corning Ware skillet. Dot top with butter and bake, uncovered, in a preheated oven at 350° for 30 minutes. Pour tomato sauce over loaf. Sprinkle with oregano. Bake 20 minutes longer.
Cream together shortening, butter, sugars, eggs and vanilla. Add flour, baking soda and salt. Stir in chocolate chips and nuts. Bake in 375° oven for 10 to 12 minutes.
Fold ingredients together. Don't mix too much, just until a soft consistency. Use ice cream scoop to place into pan of cooking oil (about 2 to 3 inches). Yields about 30 doughnuts.
Put cubed beef in casserole dish. It is not necessary to brown beef first. Mix soup, water, onion soup mix and mushrooms; pour over uncooked beef. Cover; bake for 3 hours at 300°. Serve over rice or noodles. May be made 1 day ahead and reheated.
Heat oven to 350°. Mix sugar, butter, vanilla and egg in bowl. Stir in flour. Press dough in bottom of 1/2-inch up sides of ungreased 13 x 9-inch pan. Bake until edges are light brown, 10 to 15 minutes.
Cream sugar and shortening. Add egg, molasses and water. Mix well. Sift in dry ingredients. Mix thoroughly. Drop on greased cookie sheet by spoonful. Bake at 350° for 12 minutes. May sprinkle with sugar before baking if you wish to.
Place spareribs in shallow baking pan. Bake, uncovered at 325° for 1 1/2 hours. Drain off pan drippings. Saute onion and garlic in butter in a medium saucepan. Add remaining ingredients; bring to a boil. Pour over ribs and bake 45 to 60 minutes or until tender, basting occasionally. Yields 6 servings.
Whisk together all ingredients. Blend well. Refrigerate until chilled. Pour over your favorite salad mix.
Cook rice. While cooking rice, prepare vegetables. A variety of vegetables can be used. I have listed a few veggies we usually use, but feel free to add your own favorites. To cook vegetables, stir-fry carrots for 1 minute. Add cauliflower; stir-fry for 1 minute. Add broccoli, water chestnuts and bamboo shoots; stir-fry for 2 minutes. Add cooked rice; mix. Sprinkle soy sauce to taste.
Push sausage out of casing and fry until brown; drain off fat. Add beaten egg (save a little to spread over top of loaf), oregano, basil and cheeses.
Heat oven to 375°. Brown meat; drain. Stir in tomatoes, tomato paste, water, onion and seasonings. Simmer 10 minutes. Place heaping tablespoonful each of meat sauce and cheese on each tortilla. Roll up tightly. Place, seam side down, in an 8 x 12-inch baking dish. Top with remaining sauce and cheese. Cover tightly with foil. Bake at 375° for 25 minutes. Makes 6 to 8 servings. Can be made ahead of time, covered and refrigerated overnight. Bake, covered, at 375° for 50 minutes.
Preheat oven to 425°. Mix and pour into pie shell. Bake 15 minutes. Reduce heat. Bake 35 to 40 minutes longer or until knife inserted comes out clean. Cool. Garnish as desired.
Sift together flour, sugar, soda, salt and cinnamon; stir in oil. Add eggs, one at a time, mixing well after each addition. Add carrots, nuts and vanilla, mixing thoroughly. Pour into a floured and greased 13 x 9 x 2-inch cake pan. (May also be made into a layered cake.) Bake in a 350° oven for 30 minutes. Cool in pan. Spread with Cream Cheese Icing.
Cook onion and squash in small amount of water until tender. Remove from heat. Drain well. Mash with potato masher. Place in greased casserole. Cover with 1 cup grated American (or other) cheese and cracker crumbs. Bake at 350° for about 30 minutes.
Mix all ingredients together and place in a 9 x 12 x 22-inch greased pan. Bake in a 350° oven for 1 hour.
I use yellow cherry tomatoes for this, because they are less acid than the red ones. Also, oddly enough, I like the crunch of their seeds in this. The recipe is for the minimum amount you'd want to make. I usually double it.
Mix well in large bowl (use your hands). Spread thinly on very lightly greased cookie sheet. Bake at 325° for 15 to 20 minutes. Let cool before removing from pan.
Sprinkle gelatin over lemonade in small saucepan to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Pour into large bowl; add ginger ale, Cool Whip, maraschino cherry liquid and salt. Beat until smooth. Chill until mixture has the consistency of unbeaten egg whites. Fold in strawberries, almonds and cherries. Pour into 5-cup crown mold and refrigerate until firm. Empty mold contents on serving plate. Garnish as desired. Serves 6 to 8.
Put all ingredients in a crock-pot for 2 hours; makes a great party snack.
Warm Cheez Whiz in microwave. Mix all ingredients together, except 1/2 stick oleo and cornflakes, and place in 9 x 13 inch pan. Bake about 45 minutes. Bake at 350 degrees.
Combine oats and peanut butter in large bowl. In saucepan combine butter, milk, and cocoa. Bring to a heavy boil. Boil 1 minute. Remove from heat, add vanilla. Pour mixture over oats and peanut butter. Stir until well blended. Drop by spoonful on wax paper. Cool completely.
Preheat oven to 350°. Grease well two 9 x 5-inch loaf pans. In a large bowl with fork, mix flour with next 7 ingredients. Add remaining ingredients and mix until just blended. Turn batter into pans.
Blend and pour into graham cracker crust. Chill for several hours. Cut into small slices, as this is very rich.
Puree tomatoes in a blender; set aside. In a skillet, brown ground beef; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25 to 30 minutes or until vegetables are tender. Discard bay leaf. Serves 10.
Sprinkle 1 tablespoon cornmeal in bottom of a well-greased skillet. Cook over medium heat until cornmeal is lightly browned. Set skillet aside. Combine cornmeal, salt and soda. Add milk, corn, eggs and oil. Mix well. Pour half of batter in skillet. Sprinkle cheese, onion, peppers and ground beef which has already been cooked. Top with remaining batter. Bake 50 to 55 minutes at 350°.
Leave cream cheese at room temperature. Make sure pineapple is well drained. Mix all ingredients well. Roll in nuts. Place in refrigerator until time to serve. Serve on crackers.
On each chip, spread refried beans. Then place an onion ring, slice of banana pepper and then the cheese. Place in 350° oven until cheese is melted. Delicious hot and good even after they get cold.
Drain pineapple and oranges well. Mix the sour cream, marshmallows and coconut together. Add the fruit and mix gently. Chill 12 to 24 hours before serving.
In a 2-quart microwave bowl place apples, water and juice. Cook on High, uncovered, for 10 to 12 minutes, stirring twice. Add sugar and cinnamon. Use wooden spoon or blender to break up apples.
Peel onions. Flatten bottom of onion by slicing the root portion off the bottom of the onion. With a sharp knife, cut a small cone shape out around stem of onion. Place 1 teaspoon bouillon and 1 teaspoon butter in this cone. Wrap each onion in aluminum foil; set in baking pan or cookie sheet and bake in 350° oven for 50 minutes to 1 hour.
Sift together flour and baking powder. Work butter and cream cheese in a bowl until creamy. Add sugar and beat until light and fluffy. Add egg, lemon juice and lemon peel. Beat thoroughly. Add sifted dry ingredients to butter mixture gradually and mix until smooth. Cover and chill 30 minutes. Heat oven to 375°. Put star plate in cookie press and fill press with dough. Force out 2-inch ribbons in the shape of an "S" onto cold, ungreased cookie sheets. Bake 10 to 12 minutes, until edges are browned. Remove from sheets and cool on racks. Dip ends of cookies in Lemon Glaze and then in chopped nuts. Place on waxed paper until glaze hardens. Makes about 4 dozen cookies.
Wash broccoli and cut it into bite-sized pieces. Discard the tough stems. Preheat the oven to 350°. Lightly grease a shallow 1-quart baking dish. Arrange the broccoli pieces in the dish.
Wash roast. Place in roast pan with cover. Salt and pepper. In a bowl, combine soups and water. Mix well with fork. Pour over roast. Cut bell pepper in slices and lay on top of roast. Put on cover and bake in oven at 350° for about 3 hours. One hour before done, take out and add the potatoes and carrots.
Roll the crescent dough on the back of 13 x 9-inch pan and bake according to package instructions. Cool completely, then spread cream cheese, then the veggie dip on top of it. Sprinkle ham, carrots, tomatoes, broccoli and olives. Cut in squares of 3 x 3-inch, then serve.
Drain juice from pineapple and fruit cocktail; mix with the pudding mix. Combine all fruit with the pudding mixture. Refrigerate. (Can add more pineapple chunks and mandarin oranges if desired.)
Combine cooked potatoes, onion, celery and salt with 1/4 cup French dressing; let stand several hours in the refrigerator. Add hard-cooked egg and mayonnaise; mix carefully just before serving. Serves 4.
Cut peppers. Cover with vinegar. Add oregano and garlic. Let soak overnight. Drain. Put in jars. Cover with oil and put lids on. You do not heat.
Cream sugar and shortening. Sift together dry ingredients and add alternately with molasses and sour milk to creamed mixture. Finally, add egg, then raisins. Spread to thickness of 1-inch on a greased cookie sheet (with sides). Bake at 350° for 15 to 20 minutes. Remove from oven and immediately sprinkle with sugar.
Sift flour, measure and sift again with salt, sugar, cinnamon and cloves. Set aside. Beat eggs well, add vanilla to eggs. Pour eggs in flour mixture, add oil and work with hands. Add apples and pecans. Place in greased and floured tube pan. Bake at 300° for 20 minutes. Lower heat to 275° and bake 1 hour.
Pour hot water over the Shredded Wheat biscuits. Drain quickly and mash. Add eggs, cinnamon and vanilla. Mix well until biscuits have no lumps. Add milk and molasses. Place in lightly buttered 2-quart casserole dish. Bake at 350° for 1 hour and 15 minutes. Serve hot or cold with vanilla ice cream.
Take 1/3 cup flour from the 2 cups and put in a cup. Add cold water. Stir to a paste and set aside. Mix the Crisco in the remaining flour until crumbly. Add the water-flour paste and make into a ball. Roll half on a sheet of wax paper and flip into pie pan. Roll the other 1/2 for top crust, or if not using a top crust, put in plastic bag and freeze. If you want a cooked crust to fill, prick with a fork so you don't get bubbles. Can fill with fruit pie filling.
In medium saucepan, combine the vinegar, sugar, salt, pepper and oil. Bring to a boil; cool completely. Pour over vegetables. Toss until vegetables are coated. Cool several hours or overnight.
Place chicken in a baking pan. Combine soda and soy sauce; pour over chicken. Bake at 350° for 1 1/2 hours, basting often. If necessary, make additional soda and soy sauce for basting.
Saute onion in bacon drippings; add ground beef and brown slightly. Add all other ingredients except spaghetti. Cook over low heat for 2 hours. Cook spaghetti according to package directions.
Preheat oven to 350 degrees. Spray 9 inch pie pan with vegetable pan spray. Place all ingredients in mixing bowl. Beat two minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up. Serves 8.
Mix all ingredients, except liquid smoke. Mix by hand. Then pour liquid smoke over top and continue mixing. Place in tight, large container in refrigerator. Each day for 4 days, mix by hand. Return to refrigerator. On the 5th day, shape into 3 rolls about 9 inches long and as big around as bottom of a Coke bottle. Place on broiler rack so juice can drip down into pan. Bake at 140° for 4 hours. Then turn all rolls over and bake 4 more hours. Serve cold. This is not good hot or warm. Freezes well.
Soak yeast in 1/2 cup warm water. Let stand 5 minutes. Put sugar and salt in pan, then add warm milk and soft shortening. Then add yeast and stir. Add 6 cups flour and mix well, then add remaining flour. Knead 6 or 7 minutes by hand. Let rise. Work down. Let rise again.
Take a leaf of lettuce and place on plate. On top of the lettuce, place a slice of pineapple and a pear half. In the center of the pear, put a small dollop of mayonnaise. Sprinkle cheese over all. Place cherry on top. This can be served on plate along with main course, or separate on a salad plate.
Saute beef in butter in a large skillet 1 to 2 minutes. Stir in 3 1/2 cups milk, simmering 2 minutes and stirring often. Combine flour and bouillon granules in a small bowl. Gradually stir in remaining milk. Gradually stir flour mixture into beef mixture. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and pepper. Serve over toast or in commercial frozen puff pastry shells (baked).
Brown ground chuck. Make a paste of oleo mixed with flour. To water add celery, onions, carrots, Accent, salt, pepper and bouillon cubes. Cook until vegetables are done. Then add frozen mixed vegetables and tomatoes. Mix paste with browned beef and add. Simmer for 1 hour. Stir occasionally as it may stick.
Heat oil in large skillet. Break ground beef into large chunks and stir-fry 3 minutes or until no longer pink. Remove meat and set aside. Add broth, carrots and mushrooms to skillet. Cook over high heat for 3 minutes. Stir in onion, meat and mixture of Worcestershire sauce and cornstarch. Bring to a boil; cook 1 minute. Stir in spinach and cook until wilted. Makes 4 to 5 servings.
Brown onions in butter. Add all other ingredients together and add to onion mixture. Fill cavity of fish loosely. If stuffing is dry, add a little milk. Remove head, tail and fins from fish. Sprinkle cavity lightly with Accent. Then stuff with stuffing. Place on foil in shallow baking pan. Bake in 350° oven, allowing 12 to 15 minutes per pound. Baste with butter several times as it bakes. Serve with lemon.
Mix flour, cornstarch, sugar, cocoa and salt in saucepan. Add milk and egg yolks. Cook until thick. Add butter and vanilla and stir until mixed good. Pour in pie crust. Top with meringue and brown.
Mix all together and bake at 350° for 30 minutes. The middle will fall.
Combine ground turkey, ground veal, soup mix, eggs, bread crumbs and seasonings in bowl; mix well. Pack into large loaf pan. Bake at 375° for 45 to 60 minutes or until done to taste.
Line cake pan with graham crackers. Mix pudding with milk. Add Cool Whip. Pour mixture over graham crackers. Add another layer of graham crackers and then pudding mixture. End layers with graham crackers.
In saucepan over low heat stir water, sugar, and gelatin until dissolved. Set aside to cool. Mix in large mixing bowl and blend for 2 min. milk, vanilla pudding. Add sour cream and fold in 3 cups whipped topping.
Turn oven on broil. Place bread on ungreased pan. Butter each slice as desired. Place cheese on bread. (For that extra cheesy toast, you can place 2 slices on 1 piece of bread.) Place pan in oven and cook until desired texture. Take out of oven and enjoy.
Drain broccoli. Combine all ingredients, except cornmeal mix. Mix well, then add cornmeal mix. Stir good and pour into a greased 9 x 13 x 2-inch pan. Bake at 450° for 25 minutes.
Marinade filets longer than 1 hour if possible. Bake or grill this dish. Top the snapper with pineapple, then bananas. Bake at 325° for 25 minutes; fish should flake with a fork. Grill 10 to 15 minutes each side. Turn once. Do not overcook the bananas.
Brown crumbled meat; drain grease. Add onion, tomatoes with liquid, mushrooms with liquid and macaroni. Heat to boiling. Reduce heat to low; cover and cook 20 to 30 minutes, stirring often, until macaroni is done and most of liquid is absorbed. If needed, water may be added to keep mixture moist. Stir in chili powder, garlic powder and sprinkle with cheese. Cover only long enough to melt cheese. Serve in skillet. Crusty bread and green salad complete this quick meal.
Saute bacon and onion until soft. Add beans, brown sugar, ketchup, Worcestershire sauce and cheese. Stir well. Put in a large baking dish or Dutch oven. Cover with Parmesan cheese (small amount). Bake at 350° for 1 hour.
Put eggs in bowl, beat until light. Add flour, sugar, salt and soda, all sifted together. Add fruit cocktail, spread 1/4 cup brown sugar and a few crushed pecans on top of batter. Bake in 13 x 9-inch pan. Bake at 375° for 40 to 45 minutes. Do not grease pan.
Put all ingredients in large saucepan. Heat; do not boil. Dip chicken halves in sauce. Grill. Brush on additional sauce as needed.
Mix all ingredients in crock-pot and add wieners. Put on high for 30 minutes or until hot. Put on low for 2 1/2 to 3 hours. Stir 3 or 4 times.
Mix all ingredients together except peas. Add salt to taste and add 1/2 cup Miracle Whip. Add peas before serving. Delicious on head of lettuce.
Brown ground beef in fat. Add remaining ingredients. Cover and simmer 30 minutes. Serves 6.
Mix all ingredients together and pour into casserole. Sprinkle with buttered bread crumbs and grated cheese (Romano or Parmesan). Bake at 350° for 45 minutes.
Heat oven to 450°. In large bowl combine flour, baking powder and salt. Using fork or pastry blender cut shortening into flour mixture until consistency of coarse meal. Add milk, stir with fork until mixture leaves side of bowl and forms a soft, moist dough. On floured surface toss lightly until no longer sticky. Roll out 1/2 inch thick, cut with 2-inch floured cutter. Place on ungreased cookie sheet and bake at 450 ° for 8 to 12 minutes, or until light golden brown. Serve hot. Yields 12 to 14 biscuits.
Scald milk. Add butter, sugar and salt. Let stand until lukewarm. Add egg, yeast and flour. Knead and let rise (about 2 hours). Knead and shape into rolls, greasing between rolls in a buttered pan. Let rise until double in size, then bake 12 to 15 minutes at 425°. Makes 20 large rolls.
Let Tater Tots thaw, then chop. Mix all ingredients except Parmesan cheese.	Pour into greased 3-quart casserole dish (or separate and freeze before cooking). Bake at 350° for 1 hour.
Preheat oven to 350 degrees. Grease and flour bread pans. Combine flour, sugar, baking soda, cinnamon and salt. Stir in pecans. Combine remaining ingredients in a separate bowl, mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Spoon batter into bread pans. Bake for 1- 1 1/2 hours or until toothpick inserted in center comes out clean. Cool pans for 10 minutes then remove loafs and let cool on wire rack. Yield 2 loaves.
Mix all ingredients together. Put in baking dish and bake at 275° for 1 hour. Take out and pour tomato ketchup on top and spread over top. Put back in oven for 30 minutes.
Cook and stir sausage, celery, onion, green pepper, garlic and salt until the meat is brown. Drain off fat. Stir in pork and beans (with sauce), lime beans (with liquid) and tomato paste. Simmer, uncovered, 10 minutes. Serves 5 to 6.
Mix the sugar and cornstarch together in a medium saucepan. Add water and continue mixing. Cook over medium heat, stirring constantly (be sure to let your mom or dad do this). Mixture will boil and thicken. Remove from stove, cool and pour into cups. Add a little food coloring and a drop of detergent. Now paint!
Bring juice, salt, sugar and lemon juice to a boil. Gradually add tapioca. Cook 15 minutes on low heat, stirring continually. Remove from heat. Cool. Fold in cherries and almond extract. Chill. Serve topped with whipped topping.