HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, combine Bisquick mix, milk, 2 tablespoons sugar and butter; set aside. In saucepan, blend 1/3 cup sugar, cornstarch and salt; stir in peaches and raspberries. Cook and stir until thickened and bubbly. Pour into a 1 1/2-quart casserole. Drop dough from tablespoon onto hot fruit, making 6 mounds. Sprinkle additional sugar on dough. Bake at 400° for 20 minutes, or until biscuits are done. Serve with cream if desired. Makes 6 servings.
Follow pizza recipe. Combine 1/4 cup water, 2 tablespoons oil and contents of box. Knead dough for 5 minutes or until smooth. Divide dough in half; cover dough for 5 minutes. Using a rolling pin, spread out dough in circle. Place pepperoni on dough, overlapping each piece, then do same with Provolone cheese. Roll dough up generously and pick with fork. Cover and let rise for 15 minutes. Brush with butter and grated cheese and bake at 375° for 15 to 20 minutes.
The salt and pepper can be put in while the chickens are cooking and then again if it does not taste like it has enough. Usually I put salt in the chicken and potatoes while they are cooking and then add the pepper while it is cooking all together.
Wash cucumbers but don't pare. Slice crosswise in thin slices. Slice onions thin. Mix salt with cucumbers and onions and place crushed ice in mixture. Cover and let stand for 3 hours. Drain thoroughly. Mix sugar, spices and vinegar; pour over pickles. Place over low heat and stir occasionally. Heat the mixture to scalding, but don't boil. Pour into hot jars and seal.
Cream sugar and butter; add eggs and beat well. Add banana mixture alternately with flour. Add vanilla and nuts. Bake in loaf pan at 350° for one hour or until done.
Brown meat in skillet with onions and bell pepper. Mix in jar of Ragu, 1/2 jar of water, Ro-Tel and can of tomato sauce. Let simmer 30 minutes. Cook spaghetti.
Chop and mix well the cucumbers, onions and both kinds of peppers. Add 1 cup salt and let set 1 hour. Squeeze out relish. (Discard juice.) Cook sugar, turmeric, mustard seed, celery seed and garlic. Boil and pour over vegetables. Simmer and can. Good with pinto beans.
Lay one package of rolls on bottom of a 9 x 13-inch pan. Mix cream cheese, 1 cup of sugar and vanilla. Spread over rolls. Lay second package of rolls on top. Melt margarine. Add 1/2 cup of sugar and cinnamon. Drizzle on top. Bake at 350° for 35 to 40 minutes.
Cream shortening, gradually cream in sugar, beat in eggs, one at a time. Sift together flour, salt and baking powder. Add alternately with applesauce to creamed mixture. Add vanilla. Pour into greased 10x15 in pan and bake at 375°F for 30 minutes. Cool, then spread with frosting.
Mix all ingredients and chill overnight. Divide dough into fourths. Roll out and fold over as butterhorns. Bake 25 minutes at 375°. While warm, ice with frosting of your choice. You can also add slivered almonds on top, if desired.
Place the onion in food processor and process until finely chopped. Add remaining ingredients except veggies and process until well blended. Pour over broccoli and cauliflower.
Beat butter and sugar. Add egg and orange rind. Add flour; mix well. Put on baking sheet by spoonful and press down. Bake at 325° until brown around edges (approximately 10 minutes). You can decorate with sprinkles just before they are baked thoroughly, then return to oven.
Mix enough powdered milk to make 8 quarts (do not add liquid). Mix all ingredients thoroughly. Use 1/3 cup mix to 1 cup water.
Cream the shortening. Add sugar, beaten eggs and milk. Sift flour and baking powder. Add to creamed mixture, mixing well. Stir in blueberries which have been rolled in a little of measured sugar and flour. Bake in shallow greased and floured pan in moderate oven (375°) for about 25 minutes. Makes 1 sheet cake (12 x 8 x 1-inch).
Cook until thick all ingredients, except sliced apples. Pack sliced apples into jars. Pour hot mixture over apples in jar. Process in water bath canner for 15 minutes.
Rub quails with salt, pepper and garlic. Roll in flour and brown in butter in a Dutch oven or chicken fryer. Add the liquids slowly and then add the remaining ingredients. Let come to a boil on top of the stove; cover and transfer to a 350° oven and cook for 1 hour. Taste the gravy and add more salt, pepper and wine, if necessary. Place quail on a warm platter, garnish with extra chopped parsley and serve the sauce separately.
Put peppers in boiling water a few minutes. Mix all other ingredients together except tomato sauce. Stuff mixture into pepper. Place close together in deep dish. Add sauce, basil and 1/2 cup water. Pour over peppers. Bake in 350° oven for 20 minutes.
Mix margarine and sugar. Add eggs separately. Mix flour, soda and salt. Add flour mixture alternately to sugar mixture with buttermilk. Mix in raisins and Raisin Bran cereal. Cover in refrigerator; let sit at least 8 hours before using first time.
Drain juices from fruits. Add water to the juices to make 2 cups. Heat to boiling. Pour over the gelatin and stir until dissolved. Add the fruit, cream cheese, nuts, and Coca-Cola. Mix well and pour into a 12 c. mold. Chill. Turn out onto a crisp bed of lettuce on a serving tray.
Boil first 9 ingredients for five minutes. Mix 2 teaspoons soda and coffee together and add to liquid ingredients when cooled. Mix flour and 2 teaspoons baking soda to the liquid ingredients. Bake in a low oven at 250° for 1 hour or until toothpick inserted in cake comes out clean.
Boil last four ingredients. Pour over vegetables while hot. Do not stir until cool. Put in fridge.
Combine all ingredients to form a paste. Add or subtract vinegar and shoyu to get right consistency and taste. Place any firm fresh fish fillets in shallow pan and pour mixture over fish and let sit. Cook fish over grill, brushing on a thick paste of marinade often.
Dissolve Jell-O in water. Add strawberries; stir until thawed. Add pineapple and bananas. Pour half of mixture in dish and chill until set. When firm, spread 1 cup sour cream over top. Add other half of Jell-O mixture; chill until set. Spread remaining cup of sour cream over and sprinkle with nuts. Chill until served.
Preheat oven to 350°. Wash and pat dry breasts; place in casserole dish. Pour juice(s) over breasts (can allow to marinate in refrigerator if desired). Sprinkle herbs, seasonings and onions over top. Cover with lid and bake until done; may remove lid prior to removing from oven to brown a bit.
Beat eggs with mustard, salt and flour. Bring sugar and vinegar to a boil and gradually stir into egg mixture. Cook until fairly thickened.
Dissolve the chicken bouillon cube in the 3/4 cup boiling water. Combine bouillon and soups in a medium sized saucepan and blend well. Cook over moderately low heat (about 225°), just until soup reaches the boiling point, stirring frequently. Add cream, crabmeat and sherry and heat thoroughly. Makes about 6 cups or serves 8.
Beat first 5 ingredients for 5 minutes. Pour into freezer and add milk. Let set 1 hour after freezing. Good!
Place cereal in large bowl; set aside. Melt chocolate, peanut butter and margarine over low heat; remove from heat and add vanilla. Pour melted mixture over cereal; stir until completely covered. Place cereal mixture and sugar in a container or large plastic bag and shake until cereal is completely coated in sugar. Spread on wax paper to dry. Then store in airtight container.
In an electric blender, combine half of all ingredients. Cover; blend until smooth and frothy, 15 to 20 seconds. Pour into tall glasses. Finish with the remaining ingredients. Serve with straws or spoons. Very tasty.
Heat oven to 375°. In small pan, melt the margarine, add both sugars. Stir, then allow to cool. Mix flour, salt and soda into mixing bowl. Add egg and vanilla to the margarine mixture. Stir. Now, add that to the flour mix. Blend well, then add chocolate chips and nuts. Put bowl into refrigerator to cool for about an hour. Roll dough into walnut sized balls. Place on ungreased pan and bake for 10 minutes. Don't overbake!
Mix all of the ingredients together. Serve with a side of cream cheese and crackers (like Town House brand). Keep unused in covered dish in refrigerator. Keeps very well.
Add flour and seasoning to fat. Add liquids and giblets; cook for at least 10 minutes.
Take large skillet and spray with cooking spray. Spread potatoes in skillet evenly. Crumble meat on top. Season to taste. Add water. Cover. Cook on low heat until potatoes are tender. Drain. Crack eggs on top of meat, as many as needed to serve. Re-cover. Shred cheese. Sprinkle cheese on top. When egg tops are white, re-cover and cook until cheese melts. Remove from heat and serve. Serves 5 to 6.
Heat oven to 350°. Grease pie pan. Beat all ingredients thoroughly. Bake 30 minutes or until knife comes out clean when inserted in center. Caution: Do not overcook.
Mix well. Bake at 350° for 1 hour and 15 minutes.
Mix eggs, oil and sugar together. Add flour alternately with grated zucchini. Add vanilla and 1 cup chopped nuts. Bake in 2 greased 5 x 9 x 3-inch loaf pans for 1 hour at 325° until cake test comes out clean.
Dissolve gelatin in hot water. Stir in cold water and ginger ale. Pour into 9-inch ring mold. Chill until partially set. Fill centers of apricot halves with cream cheese balls, rolled in nuts.
Blend shortening and sugar. Add eggs, pumpkin and water. Combine dry ingredients and add to mixture. Mix well. Add raisins and walnuts. Put in 2 (9 x 5-inch) or 3 disposable greased loaf pans. Bake at 350° for 1 1/4 hours. Freezes very well. Can add any kind of nuts and chopped dates.
Melt shortening in large skillet; brown meat over medium heat. Season meat with salt and pepper. Reduce heat; add water. Simmer for about 3 hours, until tender. Place meat on warm platter. Keep warm while making Spicy Gravy.
Melt butter in 8-inch baking pan. In a saucepan, combine cornmeal, salt and water. Stir and bring to a boil over high heat. Remove from heat and beat in milk and eggs. Pour into pan. Bake at 425° for 30 to 40 minutes.
Mix liquid from asparagus with one can mushroom soup. In Pyrex dish, 1 layer of saltine crackers, 1 layer of grated cheese, 1 layer of boiled eggs and 1 layer of asparagus. I usually make two layers. Pour liquid and mushroom soup over ingredients. Cook for 30 minutes.
Mix cake according to directions. Bake in sheet cake pan (9 x 13 x 2). While cake is baking, mix pineapple and sugar in saucepan. Boil for 5 minutes. When cake is done, pour hot pineapple and sugar over hot cake. Let cool completely. When cake is cooked, prepare instant pudding as directed on box. Pour over cake. Spread with Cool Whip. Top with coconut and pecans. Refrigerate.
Cream butter with 2 tablespoons sugar until blended. Add vanilla and flour; mix well. Stir in coconut. Shape in 3 dozen balls and put on ungreased cookie sheet. Chill 15 minutes, then bake in moderate oven (350°) for 15 minutes, or until very lightly browned. Roll at once in confectioners sugar.
Mix ingredients. Pour into greased casserole. Top with bread crumbs. Bake at 350° for 30 minutes.
Beat cream cheese until soft and smooth. Add Eagle Brand milk slowly, beating thoroughly. Add lemon juice and continue beating until mixture is smooth and thick. Spoon filling into pie crust. Top with cherry pie filling. Chill for several hours or overnight before serving.
Cream sugar and butter; add eggs. Mix well. Pour in syrup and flavoring. Stir in oatmeal and pecans. Pour in pie shell; bake for 1 hour at 350°. (Fifty minutes may be enough!)
Trim fat from steak; cut into 1-inch cubes. Combine flour and pepper; dredge meat in flour mixture, reserving the excess. Cook meat, 3/4 cup onion and reserved flour mixture in oil in a Dutch oven over low heat until meat is lightly browned. Add water and next 5 ingredients. Cover, reduce heat, simmer for 1 1/2 hours.
Beat egg whites until foamy. Gradually add sugar and vanilla. Beat until very stiff. Fold in nuts. Place teaspoon size amount on greased and floured cookie sheet. Preheat oven to 375°. Place kisses in oven and turn off oven immediately. Leave in oven for 1 1/2 to 2 hours until dry. Makes 60 kisses.
Boil the potatoes until done. Mash the boiled potatoes. Add salt and pepper to taste. Add cilantro. Mix well. Take a small amount of the mixture and flatten in the palm of your hand. Place 1/6 of the cooked ground beef in the center and cover with more of the potato mixture. Dip this in the beaten egg and then coat it with bread crumbs. Repeat process with the other three eggs. Deep fry in hot oil until browned. Drain. Serve with ketchup. Serves 6.
Prepare macaroni and cheese according to directions on box. Blend soup and milk. Stir into macaroni and cheese with tuna, mushrooms and 1/2 cup grated cheese. Mix well and fold in the peas. Put in casserole dish that has been buttered or sprayed with nonstick agent. Top with remaining cheese. Bake in a 350° oven until hot and bubbly, 20 to 30 minutes.
Spray cookie sheet with nonstick vegetable cooking spray. Combine salmon, bread crumbs, celery, onion, egg substitutes, parsley, lemon juice, celery seed, pepper and garlic powder in bowl; mix well with fork. Shape salmon mixture into 6 oval patties. Arrange on cookie sheet. Bake at 375° for 10 minutes. Turn over with spatula and bake 5 more minutes.
Preheat oven to 400°. Melt butter over moderate heat and stir in sugar and pineapple, stirring until sugar is dissolved. Whisk eggs, milk and salt.
About 1 hour before serving or up 2 days ahead, in large bowl, combine ingredients.. Cover and refrigerate to blend flavors, stirring occasionally. Makes 4 cups.
Mix thoroughly 1/2 cup soup with beef, crumbs, egg, onion, salt and pepper. Shape firmly into 2 loaves. In a skillet, brown on both sides in the shortening. Cover and cook over low heat for 25 minutes. Spoon off fat. Top with remaining soup, water and horseradish. Cook, uncovered, for 10 minutes. Makes 6 servings. Mushroom or tomato rice may also be used.
Preheat oven to 375°. Lightly grease an 8 x 8 x 2-inch baking dish. Wash peaches, peel and slice. Put peaches in a baking dish. Sift flour with sugar, salt and cinnamon into a medium bowl. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse cornmeal. Sprinkle evenly over peaches. Bake 45 to 50 minutes or until topping is golden brown. Serve warm with light cream. Serves 6 to 8.
Cream butter. Gradually add sugar and mix. Add egg; beat well. Mix well the next 4 ingredients and add, alternating with applesauce, to creamed mixture. Spoon into 12 well-greased muffin tins. Bake at 350° for 25 to 30 minutes.
Mix first 4 ingredients 2 to 3 minutes; add Coco Lopez and mix about 1 minute. Bake 30 minutes at 350°.
Combine sugar, margarine and milk. Boil to 234°. Remove from heat and add chips. Stir well. Add other ingredients. Pour in greased 13 x 9-inch pan. You may not want to completely melt caramels for a lumpy fudge.
Preheat oven to 275 degrees. Cream butter and sugar together, add egg yolks and beat until well blended, and add most of flour, and save a small portion of it to dredge your fruits and nuts in. Add flavors and wine and blend well. Dredge fruits and nuts in remaining flour in a large pan. Place batter into pan with dredged fruits and nuts and blend together with a large spoon. Beat egg whites with mixer until they become foamy looking and mix them into batter, fruits, and nuts. Line cake pan with wax paper and bake for 1 1/2 hours for loaf pans or 2 1/2 hours for tube pan. When cake is done, you may pour wine on top of cake, before wrapping tightly and periodically while it sits before cutting.
Cook linguine 10 to 12 minutes. Drain. Brown shrimp, garlic and parsley in oil over gentle fire for 10 minutes. Add salt, pepper, tomatoes and tomato puree. Simmer 1 hour. Add oregano and basil. Cook 5 minutes. Pour shrimp sauce over linguine. Serves 4.
Sift together sugar and flour. Cream shortening until fluffy. Slowly add sugar. Add salt and vanilla. Add eggs, one at a time, beating well after each. Add soda to buttermilk. Let foam. Alternately add flour and milk. Add the melted chocolate. Mix. Pour into a 13 x 9-inch baking dish, that has been greased, then lined with waxed paper and greased again. Bake at 325° about 35 minutes. Turn out on waxed paper on a board and remove paper. Cool. Flip cake over.
In a large, microwave-safe bowl, mix butter, water and corn syrup. Microwave on High power 4 minutes; stir. Stirring every 2 minutes, microwave 6 to 8 minutes longer or until mixture thickens and turns golden. Stir in vanilla.
Mix eggs and sugar together well. Add fruit juice and stir. Bring to boil. Add jello; stir until dissolved. Set to cook. Chill milk; whip until peaks. Stir into hot mixture.
Combine broccoli, carrots, onions, olives and pimentos; add dressing and sugar. Toss to coat. Cover and refrigerate 4 hours, stirring frequently. Just before serving, stir in walnuts.
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Sift together flour and baking powder and add alternately with pineapple juice. Dredge fruit with flour. Add to cake mixture and mix well. Bake at 275° for 2 hours or until done. Makes 2 loaf pans or 1 tube pan. Refrigerate. May be wrapped in wine soaked cheesecloth when cooled.
Cream eggs and sugar. Sift flour and cocoa together. Add this alternately with milk to creamed eggs and sugar. Pour in melted butter. Grease or spray with Pam an 8 x 8 x 2-inch or 9 x 9 x 2-inch pan. Put wax paper on bottom of pan. Bake in a 350° oven until it tests done when it rolls away from edges of pan. Remove from oven and let sit for 3 to 5 minutes on cooling rack. Then turn out and remove wax paper. Makes 18 (1 1/2 x 1 1/2 x 3/4-inch) brownies.
Put beer in blender first. Blend in other ingredients. Remove insides of bread loaf and replace with cheese mixture. Dunk removed pieces of bread into cheese mixture.
Drain pears, reserving 1/2 cup. Dice pears and set aside. Dissolve gelatin and salt in boiling water; add cold water, pear syrup and lemon juice. Measure 1 1/4 cups into an 8 x 4-inch loaf pan (I use metal mold sprayed with Pam). Chill until set, but not firm. Gelatin should be sticky to the touch.
Put in large pan. Bring to a boil; simmer for 20 to 30 minutes. Serve hot. (Can also be put in crock-pot.)
In a large bowl put beans and cover with water. Microwave on High for 30 minutes. Make sure they are covered with water at all times. (Or you could soak the beans overnight.) Cook on medium-high with onion, bell pepper, garlic, salt and pepper, stirring often). When beans start to become soft (or sticking to the side of the pot), add meat. (If using sausage, brown first.) When beans become real soft and creamy, they are done. If you want them creamier, add the stick of margarine when they have been turned off. Serve over rice. They are good with corn bread. This recipe is very filling and goes a long way.
Boil 1 cup of berries, water and sugar in saucepan until thoroughly cooked. Push through a sieve. Add cornstarch to strained mixture and boil 1 minute. Chill. Add 3 cups of fresh berries and chill again in precooked pie shell. Serve with whipped cream or ice cream. Also good made with strawberries or raspberries.
In large mixing bowl, cream butter and shortening with mixer; add vanilla. Gradually add sugar, one cup at a time, beating well at medium speed. Scrape sides of bowl often. When all sugar is added, icing will appear dry. Add milk; beat at high speed until light and fluffy.
Pour condensed milk and root beer into ice cream freezer, mixing together. Freezer until mixture is thick and slushy. Tastes like a root beer float.
Mix first four ingredients. Fold in egg whites. Drop on parchment paper or greased, foil-lined cookie sheet. Bake at 275° for 30 minutes.
Place foil in pie plate and cover generously with oleo. Press pecans into oleo and cover with 1/3 cup brown sugar. Place 1 crust on top of nuts. Preheat oven to 450°. Mix remaining ingredients and adjust sugar to ripeness of fruit. Spoon into crust. Cover with top crust; seal, flute and prick with fork. Bake 10 minutes at 450°. Reduce to 375° for 40 minutes. Be sure to cool completely before turning upside down carefully. Remove foil.
Cream butter and sugar until smooth. Add eggs. Stir; add yogurt; stir again. Sift together dry ingredients. Add to creamed mixture. Do not overmix. Add vanilla; stir in blueberries. Fill paper lined muffin tins 3/4 full. Bake at 400° for about 20 minutes or until tops are brown.
Butter casserole dish. Heat milk, soup and cheese together. Add instant rice and pour over broccoli. Bake 20 to 30 minutes at 350°, covered.
Dissolve yeast in warn water. Add sugar, salt and about half of the flour. Beat well for 2 minutes. Add egg and shortening, and gradually beat in remaining flour until smooth. Cover with damp cloth and place in refrigerator, punching it down occasionally, as dough rises.
Soften cream cheese and Velveeta slices in microwave until able to mix thoroughly and smooth. Add in garlic salt, Worcestershire sauce and onions. Mix well. Garnish with paprika and sliced green olives.
Cream the butter and sugar well using electric mixer. Add egg yolks. Sift dry ingredients, then add them alternately with the milk. Add vanilla. Fold in stiffly beaten egg whites. Bake in a 325° oven until done. Cake can be baked in tube pan, loaf pan or rectangular pan. Frost, if desired. For pound cake, add 1 extra stick of butter.
Brown onion in hot oil. Drain. Pour all ingredients in a big pot except for seasoning. Mix well. Cover top of sauce with seasoning. Mix well. Again cover sauce with seasoning. Cook on low heat all day. Stir occasionally. BUT DO NOT scrape bottom of pot when stirring.
Place limas in casserole and salt lightly. Mix in sausage. Cut into small chunks. Top with onion slices. Bake at 350° for about 1 hour or until beans are tender.
Boil pasta until done.	Drain, do not rinse. Stir in 2 or 3 dollops of pesto. Serve immediately with Parmesan cheese sprinkled on top individually.
Preheat oven to 350°. The turkey can be baked with or without stuffing. Rub the inside of the cavity with salt and pepper, then rub these same seasonings on the outside skin. If turkey is to be cooked without stuffing, place a large onion, carrot and a stalk of celery inside the turkey cavity. If you prefer stuffing inside, use cornbread dressing or the type you like best. (A good cornbread dressing is provided by Doris Owens and is included in this cookbook.)
Combine the soda crackers, graham crackers and melted butter or margarine. Put in a cake drip pan and bake at 350° for 15 minutes. Cool in refrigerator. Combine the 2 packages of butterscotch pudding; mix it with the milk. Mix in the butterscotch ice cream. Put this mixture in the crust. Top with Dream Whip. Sprinkle with the shredded chocolate. Will keep in the freezer for 1 month.
Butter a 9 x 13-inch pan. Sprinkle coconut and pecans in pan. Spread German chocolate cake mix (made according to package directions). Combine until smooth the cream cheese, margarine and powdered sugar. Drop by spoonful on top of cake. Do not mix or stir. Bake 40 to 50 minutes at 350°. Bon appetit!
Brown hamburger and break up. In large pot, add steak and kidney beans, tomatoes, chili powder, salt and pepper. Cut onion into small pieces and crush garlic. Fry in a little butter until slightly brown. Add to pot. Cut green pepper into fine pieces and add.
Spray 9 x 13-inch pan with Pam. In a mixing bowl, beat 3 eggs until frothy. Add next 6 ingredients and mix well and pour into pan. Sprinkle on dry cake mix. Cover with pecans. Drizzle with melted butter. Bake at 325° about 1 hour.
Slice meat into 4 x 1/4-inch strips and set aside. Combine remaining ingredients in a shallow dish. Add steak, coating well. Cover and let sit in refrigerator overnight. Remove steak from refrigerator and place on skewers. Add fresh vegetables if you like. Grill 2 to 3 minutes on each side or until desired level of doneness is reached. Baste frequently with marinade.
Blend mayonnaise, lemon juice and sour cream. Add all ingredients except 1 cup of bread cubes. Place in casserole and top with remaining bread cubes. Bake, covered, at 350° for 25 minutes. Remove cover and brown for 5 more minutes. Serves 4.