HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, baking powder and salt; set aside. Cream shortening and sugar. Blend in eggs, one at a time, and beat well. Add mashed banana and mix well. Blend in flour mixture. Fold in nuts. Pour into greased 9 x 5-inch loaf pan. Bake in 350° oven for 60 to 70 minutes. Cool before slicing.
Melt margarine in a long or square Pyrex dish (1 1/2-quart size); sift the flour together with the sugar and spices. Add milk and stir until smooth. Pour into melted butter in Pyrex dish, but do not stir. Distribute the fruit over top of butter; do not stir. Bake for 35 minutes at 375°.
Thoroughly drain crushed pineapple; add softened cream cheese, milk and other ingredients. Mix well. Fold in Cool Whip and pecans last. Fill pie shells and refrigerate.
In a saucepan, combine milk and vanilla. Scald the milk. Remove from the heat. Cover and let milk steep for 5 minutes. If you like your coffee sweetened, stir sugar into milk. Reheat milk briefly over high heat until steaming. Remove the vanilla bean. Transfer milk to blender. Whirl milk until frothy (45 seconds). Half fill 2 warmed coffee mugs with hot coffee. Add the hot milk, dividing it evenly. Sprinkle the cinnamon lightly on top.
Wash and drain lettuce. Fry chipped bacon on low heat. Beat together eggs, mayo and sugar. Season with salt and pepper. Add vinegar and water to mixture. Mix well and pour in a frypan along with bacon and bacon grease. Stir over low heat until sauce thickens. Set aside until cool enough to pour over lettuce.
Line dish with ingredients in order listed. Bake at 300° for 40 to 45 minutes. Cool 20 minutes and serve with chips.
Place layer of cracker crumbs on bottom of baking dish, the 1 cup of white sauce. Layer cheese, pimentos and eggs. Repeat. Top with bread crumbs.
Coat a 10 x 6 x 2-inch baking dish with cooking spray. Arrange tomatoes in dish. Combine remaining ingredients in a small bowl, stirring well. Sprinkle over tomatoes. Bake, uncovered, for 5 minutes at 425° or until tomatoes are thoroughly heated and topping is lightly browned. Serve hot. Serves 6. Contains 39 calories per serving.
Melt in double boiler over simmering water the cream cheese and butter. Scald and stir in cream. Add salt and paprika. Break the eggs into the sauce. Before the egg whites are firm, stir the eggs gently with a fork until thick. Add sherry. Yields 4 servings.
Empty chicken broth in large pan and bring to a boil. Add macaroni and cook until done. Drain macaroni and add remaining ingredients. Mix well and refrigerate for 1 hour before serving.
Saute all but last 3 ingredients. Then add tomato paste, water and tomatoes. Stir until mixture comes to a boil. Lower heat to low, boil for 4 to 6 hours. Let mixture cook down and become thick.
Mix egg, garlic salt and pepper. Thaw bread dough at a time you can begin work on the dough as soon as thawed. Fry sausage (two loaves of sausage bread are made from 1 1/2 pounds sausage). Drain off all grease and finely crumble. Butter hands and spread bread dough out into a uniform (as possible) large rectangular shape. Spread with mix with brush or hands on inside of bread dough. Place crumbled sausage evenly down middle of rectangle. Sprinkle cheese down middle of rectangle on top of sausage (use 4 ounce minimum of cheese per loaf). Carefully roll dough, using long side of rectangle into a loaf. Pinch ends together. It will be very big.
Brown sausage. Mix eggs; add them to sausage. Add cheese, salt and pepper. Place mixture into shells. Bake 10 minutes until warm.
Melt margarine in saucepan; stir in flour and nuts. Spread in oblong 9 x 9 x 18-inch baking dish. Bake 18 minutes at 350°. Cool. Beat until smooth the cream cheese, half container Cool Whip and powdered sugar. Spread atop cooled flour mixture. Mix together pudding and milk. Spread on top of cream cheese. Spread remaining Cool Whip on top of lemon pudding. If desired, sprinkle nuts and cherries on top. Keep refrigerated.
Combine all into crock-pot. Cook on low for 8 to 10 hours. Meat will fall apart.
Place first 8 ingredients in large Dutch oven. Bring to a simmer, stirring until sugar dissolves. Then add rest of ingredients. Cook until rhubarb is tender and mixture thickens slightly (about 5 minutes).
Combine oleo and sugar; add egg and then dry ingredients. Bake in 350° oven until done. Roll dough into balls and press flat on cookie sheet with the palm of your hand. (To prevent dough from sticking to the hand, make mixture of sugar and cinnamon and press hand on mixture before flattening dough.)
Put sugar, Crisco and eggs in a big bowl and beat very well. Add remaining ingredients to first mixture and mix well. Put in greased angel food pan. Put in cold oven. Bake about 1 hour at 350°.
Bake 2 layers of the cake mix as directed. (You can make 4 layers by pulling thru each layer with sewing thread.)
Drain pineapple. Chop the green peppers and onions fine. Mix all ingredients, saving 1 cup pecans. Chill for 1 hour or unti firm. Form into ball and roll in last cup of pecans.
Slice cucumbers, quarter tomatoes and slice onions. Add oregano, salt, pepper and garlic salt. Let set a few hours. Right before serving, drain off water and mix with mayonnaise.
Combine cream cheese, mustard, onion, lemon juice, cayenne pepper and salt. Drain shrimp and cut into small pieces and stir into cheese mixture. Chill at least 2 hours. Form into 3 1/2 dozen 1/2-inch balls or one large cheese round. Roll in nuts. Serve chilled or bake at 400° for 20 to 25 minutes.
Have cream cheese at room temperature. Blend cream cheese with sugar thoroughly. Add vanilla and mix well. Fold in whipped cream. Line sides and bottom of an 8 or 9-inch spring-form pan with ladyfingers. Spoon half the mixture. Top with pie filling. Refrigerate several hours or overnight.
Mix dry pudding and pineapple. Add marshmallows and nuts. Mix in Cool Whip, then chill for 2 or 3 hours.
Mix sugar, oil, vanilla and eggs. Sift in flour, soda, cinnamon and salt. Add apples. Bake at 350° for 45 minutes in a rectangular pan.
Brown and drain ground chuck. Add onions and peppers; cook. Stir in chopped can of tomatoes and can of pizza sauce from box of pizza. Simmer for 15 minutes. Prepare dough per directions on pizza box. Grease a 9 x 13-inch dish or pan. Press dough into bottom and halfway up sides. Layer; cover dough with 1 package of Mozzarella cheese, then 1/2 of meat sauce. Repeat. Sprinkle with Parmesan cheese from pizza box. More cheese may be added. Bake at 425° for 20 to 25 minutes. Let stand for 10 minutes before cutting.
Place potatoes in a 9 x 13-inch pan. Sprinkle with butter, salt, pepper and parsley. Put cheese over potatoes and add cream. Bake one hour at 400° or 1 1/2 hours at 350°.
Mix cheese, mayonnaise, garlic salt, seasoned salt and crab meat. Spread mixture on muffin halves. Bake 15 minutes at 325° to 350°. Cut each half into 8 wedges.
Mix all ingredients except potatoes and Parmesan cheese. Stir in potatoes. Spread in ungreased baking dish (13 x 9 x 2-inch) or 3-quart casserole. Sprinkle with Parmesan cheese, if desired. Cover and cook in a 325° oven for 1 hour. Uncover and cook until potatoes are tender, about 30 minutes. Sprinkle with paprika, if desired.
Heat oven to 350°. Cream butter, sugar and vanilla until fluffy. Blend flour (sifted) and salt; stir into creamed mixture, blending thoroughly. If dough is soft, chill until firm enough to shape. With fingers, shape a rounded teaspoonful of dough around each pecan half (cut very large pecan halves in two) to form 1-inch balls. Beat egg white and water with fork. Dip dough in egg white mixture, then in coconut. Bake on lightly greased cookie sheet 15 to 18 minutes or until lightly browned. Yields 5 dozen.
Boil potatoes whole; do not overcook. Cool and grate coarsely. Melt oleo and grated cheese; stir in sour cream. Dot top with oleo. Bake at 350° for 45 minutes.
Boil and pour over tiny cucumbers that are packed in pint jars with a head of dill per jar. Heat lids in boiling hot water. Have oven preheated to 350°. After pickles are canned, set in pan in oven. Turn off heat. Leave overnight.
Cream together sugar, eggs and oil. Add pumpkin, flour, salt, baking powder, soda, cloves and cinnamon. Mix well. Bake at 325° for 10 to 15 minutes.
Sift together in bowl the first 4 ingredients. Blend in blender the remaining ingredients. Mix blended ingredients with dry until all dry is moistened. Pour into buttered and floured 9 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Let stand in pan 5 minutes. Turn out onto rack and cool.
In a large bowl, gently toss first six ingredients. Combine Cool Whip and mayonnaise; fold into fruit mixture. Cover and chill at least 1 hour. Yield: 32 servings.
Combine Ranch mix and salad oil. Add dill weed, garlic powder and lemon pepper. Pour over crackers and stir to coat. Place on cookie sheet and place in 225° to 250° oven for 12 to 20 minutes. Cool before serving.
Cream butter and sugar. Add 1 egg at a time and beat after each. Add coconut and pecans. Mix. Add vanilla wafers and milk alternately. Bake in a greased tube pan for 1 1/2 hours at 300°.
In microwave, melt margarine for 30 seconds. Stir in flour and seasonings until smooth. Slowly stir in milk; microwave on High for 3 minutes. Stir in cheese until melted (set aside).
Cream together butter, shortening, sugar and vanilla thoroughly. Add egg; cream until mixture is fluffy. Stir into dry ingredients, until mixture is smooth. Blend in milk. Drop by teaspoons onto ungreased cookie sheet. Flatten with bottom of a water glass which has been dipped in sugar. Bake at 400° for 12 minutes.
Cook apricots until tender (about 30 minutes) . Mash or puree apricots; add rest of ingredients and bring to a boil. Cool. Roll pastry thin, cut 20 rounds (2 1/2-inch) with cookie cutter and 20 with a donut cutter of same size. Place a rounded teaspoon of filling on middle of each round. Moisten edge of pastry and seal donut rounds in place. Bake 15 to 20 minutes in 425° oven. Other fillings may be used.
In large bowl, combine Jell-O and boiling water. Stir until dissolved, then fold in all at once the strawberries with juice, drained pineapple, bananas and nuts. Turn 1/2 of mixture into glass 13 x 9-inch dish as first layer. Refrigerate until firm (about 1 hour). Evenly spread top with sour cream mixed with Cool Whip. Gently spoon on rest of mixture and refrigerate.
Put onions, tomatoes, cabbage and sweet and hot peppers through coarse blade of food grinder. Add other ingredients. Cook until color changes. Pack hot mixture into hot, sterilized jars. Seal with new canning lids.
In a soup tureen or large deep bowl (at least 3-quart) from which you serve the soup mix the first three ingredients. Stir mixture well so oil coats basil. Cover and let stand while you prepare the soup.
Cook diced potatoes in broth, celery, onion and bouillon cubes. Then add rest of ingredients. Add water to make as much soup as you want.
Preheat oven to 300°. In a large bowl cream butter and sugar, beating until light and fluffy. Add the egg and beat well. In a separate bowl combine flour, cornmeal, salt, nutmeg and baking powder. Mix well. Add to butter mixture in two parts alternating with milk, stirring after each addition just until combined. Add the fresh peaches and stir to blend. Fill greased muffin tins 2/3 full with the batter and bake in the preheated oven for 25 minutes or until golden brown. Cool for 5 minutes on wire rack, gently remove from muffin tins and allow to cool completely. Yield: 1 dozen.
Pour boiling water on gelatin, add sugar in large bowl, stir until gelatin and sugar is dissolved. Beat in cream cheese until smooth. Stir in pineapple (with syrup), Cheddar cheese, cottage cheese and lemon juice. Pour into 12-cup mold. Refrigerate until firm, about 8 hours. Unmold onto salad greens and serve with Honey Dressing and crackers.
In greased 2-quart casserole, place potatoes, green peppers and onions. Use as much cheese as you prefer. Add remaining ingredients and pour over potatoes. Bake at 350°, covered, for 40 minutes or until potatoes are tender. Top with cheese and bake, uncovered, for 15 minutes.
Cook chicken and season to taste. Shred chicken. Mix together chicken, cream cheese, soup and diced chilies. Place a couple of spoonfuls of mixture across tortillas; add some shredded cheese and roll up. Place each rolled up tortilla in cooking dish. When dish is filled up, cover with enchilada sauce. Sprinkle more shredded cheese on top. Place in 325° oven for approximately 15 minutes to melt cheese and heat up middle of the enchiladas. Yummy!
Beat margarine until soft and creamy. Gradually add sugars, beating 5 to 7 minutes. Add eggs, one at a time, beating until yellow disappears.
Thoroughly salt pheasant inside and out. Fill cavity with bay leaf and celery leaves. Wrap pheasant breast with bacon. Secure in place with string. Place pheasant in roaster. Pour salad oil over pheasant. Add mushrooms and onion slices. Bake at 350° for 1 hour and 30 minutes. Turn pheasant at 30 minute intervals, basting with drippings from pan. Place on platter; remove string, celery leaves and bay leaf. Garnish with spiced apples and parsley.
Stir first 6 ingredients together. Pour into pie shells. Bake at 300° until firm.
In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon peel and cranberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20 to 25 minutes or until muffins test done. Yield: about 1 1/2 dozen.
Remove rolls from containers and unroll to form strips. Place lengthwise on a cookie sheet and pat to form pizza crust. Bake in a 350° oven for 10 to 15 minutes or until brown. Cool 15 minutes.
In a medium bowl, beat together until smooth the eggs, milk, butter, flour and baking powder. Thoroughly stir in the spinach, green onion and cheese. Turn into a buttered 8 x 8-inch cake pan; smooth the top. Bake in a preheated 350° oven until brown, 35 minutes. Let stand about 10 minutes. Cut in small squares. Remove with a small spatula. Top each square with a small piece of pimiento. Serve warm as hors d'oeuvres.
Trim separable fat from chops. Cut each chop in half. Spray skillet with nonstick spray coating. Preheat over medium-high heat. Add pork chops and brown on both sides. Drain fat. Add orange juice, honey and curry powder to skillet. Bring to boiling. Cover and simmer 30 to 40 minutes or until pork chops are tender and no longer pink. Remove chops and keep warm. Peel oranges. Slice crosswise, then half circular slices. Set aside.
In small heavy saucepan melt margarine. Blend in flour; cook until mixture is smooth and bubbly. Remove from heat and gradually stir in milk. Bring to boil for 1 minute; remove from heat. Stir in spinach, onion, nutmeg and pepper. Beat egg whites until stiff. Fold gently into spinach mixture. Sprinkle with cheese. Pour into 1 3/4-quart casserole dish. Bake at 350° for 35 minutes. Serve immediately. Serves 4, approximately 120 calories per serving.
Combine cake mix, fruit cocktail with juice, 1 cup coconut and eggs; blend and beat 2 minutes. Pour into greased 13 x 9-inch pan.
Heat oven to 350°. Grease and flour 13 x 9-inch pan. Prepare cake mix as directed on package, except substitute 1 cup of Coca-Cola for the water and add almond extract. Pour into pan. Bake as directed. Immediately frost with Coca-Cola frosting.
Preheat oven to 425°. Grease a skillet with 3 tablespoons butter. Use a tight fitting cover for skillet. Toss potatoes with salt and pepper. Layer 1/3 of potato slices in a circle around bottom and sides of skillet. Dot with butter. Repeat 2 more times. Over high heat, cook potatoes 3 minutes; then bake, covered, 30 minutes. Place foil under skillet to catch overflow. Remove cover; bake 5 minutes longer. Let stand 5 minutes. Invert on a serving dish.
Mix pie filling with soda and milk. Combine pumpkin, eggs, sugar and oil. Add remaining ingredients. Drop by teaspoon on cookie sheet. Bake at 375° until golden brown about 10 minutes.
Dissolve jello and marshmallows in 1 cup hot boiling water. Add 1 cup cold water. Cool until it starts to congeal, then whip with mixer. Prepare Dream Whip and fold into jello. Add cottage cheese, pineapple and nuts and fold in.
Brown hamburger and drain off fat. Stir in the taco seasoning mix. Do not add water. Add can of refried beans. Mix well. Spread on the bottom of a 13 x 9-inch pan. Mix sour cream and green salsa. Spread over bean mixture. Grate Cheddar cheese and sprinkle on to cover generously. Bake at 375° about 15 minutes or until hot and bubbly. Serve with corn chips or tortilla chips.
Mix sugar, flour and salt in saucepan. Gradually stir in liquids; add butter. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Take from heat; gradually stir half of hot mixture into egg yolks. Blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Take from heat; blend in vanilla.
In a 5-quart Dutch oven, add 2 layers of potatoes, sliced onions and a portion of cream of mushroom soup. Add 2 more layers of potatoes, sliced onions and a layer of the Cheddar cheese soup. Alternate until 1-inch from top or less. Add beer. Cook at 325° until tender. A little crushed red peppers in some of the layers is a treat.
Cook ziti according to package directions. Drain. In large bowl, combine cheeses, egg, salt and pepper. In a 13 x 9-inch baking dish, layer sauce, ziti and cheese filling, ending with sauce. Bake 40 minutes in a preheated 350° oven.
Cut the zucchini in half lengthwise. Simmer in salted water for 10 minutes. Scoop out the pulp; combine with the other ingredients. Stuff the zucchini shells. Bake for 10 minutes at 350°.
With mixer, cream the cream cheese until soft and smooth. Add confectioners sugar and beat until smooth. Add remaining ingredients and blend just until combined. Cover and chill several hours before serving. Place in center of large platter and surround with variety of fresh fruit.
Combine all fruit in large, lettuce-lined bowl; toss gently to mix. Serve dressing separately. Yield: 8 to 10 servings.
Preheat oven to 450°. Prepare dough. Roll dough to about 1/4-inch thick. Using a sharp knife or pizza cutter, cut dough into narrow strips 1/2-inch wide. Cut strips into 3-inch sticks. Dip sticks into melted butter and roll in mixture of Parmesan cheese, oregano and garlic salt. Place on lightly greased baking sheet about 3/4 inches apart. Bake 8 to 10 minutes or until golden brown. Makes about 3 dozen sticks.
Boil chicken until tender. Mix together cream of celery soup, cheese, onions, peppers and chicken broth. Put in saucepan on low heat for 20 minutes. Stir occasionally. Take off heat; stir in shredded chicken breast. In casserole dish; crumble 1/2 bag of Doritos chips. Pour mixture over chips; add remaining chips to top of mixture. Bake in oven for 20 minutes at 350° or until chips on top are brown.
In a plastic bag, mix crumbs and seasonings. Dip chicken pieces in milk. Add to crumb mixture and shake to coat. Place chicken, skin side up, in foil lined pan. Bake at 350° for 1 hour or until chicken is tender.
Chill small mixer bowl and beaters in freezer. Combine nondairy creamer and milk and whip at high speed until stiff peaks form, scraping bowl occasionally. Add Sugar Twin and flavoring and blend. Refrigerate.
Mix bread, onion, celery, egg, garlic, salt and pepper. Crumble ground beef into mixture thoroughly. Press into loaf dish, 9 x 5-inches. Microwave at High (100%) until inner temperature reaches 150°, 17 to 20 minutes. If oven other than Sharp Carousel, rotate meat loaf once or twice during cooking. Spread with catsup. Microwave at Medium (50%) until catsup is heated, 2 1/2 to 4 minutes. Let stand 3 to 5 minutes. Makes 4 servings.
In a Dutch oven, brown ground beef; add remaining ingredients and bring to a boil. Reduce heat and simmer for about 1 hour.
In saucepan, mix water and sugar; heat to boiling. Cook over medium heat from 5 to 6 minutes. Cool slightly. Add orange juice and pineapple juice; freeze hard. To serve, break in small pieces and stir until mushy. Spoon into sherbets. Trim with grated orange peel. Makes 6 servings.
Drain pineapple, reserving juice. In saucepan, combine juice, sugar and eggs. Cook until thick. Cool. Stir in pineapple, celery, apples and pecans. Fold in Cool Whip. Cover and freeze. Let stand 15 minutes before serving.
In medium bowl, stir together mayonnaise, lemon juice, salt and pepper until smooth. Add rest of ingredients; toss to coat well. Cover and chill. Makes about 5 cups.
Mix all ingredients together and bring to boil; pour into cooked pie crust. Beat egg whites and add 1/3 cup sugar and teaspoon vanilla until stiff; put on pie and brown in oven.
Drain salmon, reserving 1/3 cup liquid; set aside. Remove skin and bones from salmon, if desired. Flake salmon with a fork. Brown 1 1/2 cups cracker crumbs in 1/4 cup butter in a large skillet; set mixture aside.
Cook potatoes until done; drain water from potatoes. Mix all other ingredients and mix enough mayonnaise to mix together.
Put potatoes in saucepan. Add water. Heat to boiling. Cook, uncovered, over medium heat until tender, 30 minutes. Rinse with cold water. Cut into eighths. Put in large bowl.
Mix sugars, shortening, egg and vanilla. Add remaining ingredients and mix well. Bake at 375° for 12 to 15 minutes on ungreased pan. Makes about 4 dozen.
Mix all ingredients (except cheese). Place in greased casserole pan and cook at 350° for 45 minutes. Put cheese on top and bake until cheese is melted.
Mix well. Make 1 to 2 days in advance. Use cauliflower, celery, carrots, cucumber, cherry tomatoes or green pepper with dip.
Mix cool whip and jello. Add cottage cheese and mix well. Add drained fruit and mix. Then chill about 2-3 hours.
In a large pot, cover chicken and chicken parts with water to make broth. Add all chopped ingredients. Season well to taste. Boil until done. Remove chicken and debone.
Combine 3 cups flour, yeast, sugar, salt and baking soda. Heat liquids to 125°. Add to mixture and beat. Stir in remaining 2 cups of flour to make a stiff batter. Grease two microwave bread pans and sprinkle with cornmeal. Spoon bread mixture in. Sprinkle additional cornmeal on top of loaves for color. Microwave on 10% power for 15 minutes. Let stand for 15 minutes. Microwave on High 6 1/2 to 7 minutes. Cool 5 minutes before removing from pans. Slice and toast.
Combine sugars, flour and cornmeal in a mixing bowl. In a separate bowl, combine milk, vanilla, beaten eggs, vinegar and melted butter. Stir liquid mixture gradually into dry ingredients until well blended. Pour into a 9-inch unbaked pie shell. Bake in 350° oven approximately 35 to 40 minutes or until inserted knife comes out clean.
Simmer the oysters in 3 pints of water for 20 minutes or until plump. Drain well and place in cold water to stop cooking. In a large pot (5-quart), put the vinegar, 3 pints water, sugar, pickling spice and bay leaves. Cook 10 minutes on simmer. In a large bowl, layer oysters and sliced onions until all oysters are used. Pour hot vinegar mixture over oysters. Let cool before covering. Refrigerate up to 4 months.
Mix all ingredients in a large bowl, blending well. Add 1 cup hot water. Mixture will be thin. Bake in prepared pan in preheated oven for 40 minutes.
In a large saucepan, cook onion and garlic in hot oil, stirring occasionally, until onion is tender. Cut up tomatoes. Add tomatoes and juice, basil and oregano to onion mixture. Bring to a boil. Reduce heat and simmer, uncovered, 30 to 40 minutes, stirring occasionally, until most of the liquid is evaporated. Stir in shrimp. Cook, stirring, for 5 minutes or until shrimp are done. Serve garnished with fresh basil, if desired. Makes 8 servings.
Heat oven to 350°. Grease a 10-inch deep dish plate or shallow 1 1/2-quart baking dish. Spread cream cheese in bottom of baking dish. Mix chili and salsa until blended, then pour over cream cheese. Sprinkle with Monterey Jack and Colby cheeses. Bake 25 to 30 minutes. Serve hot.