HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and Crisco. Add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each. Add flavoring and mix well. Mix 1/4 cup flour with nuts. Sift remaining flour with baking powder. Add flour and milk to butter mixture, beginning and ending with flour. Fold in nuts. Bake in greased and floured tube pan for 1 hour and 20 minutes at 325°. Cool and frost.
Fill pan with water; place on burner and leave until water bubbles; turn burner off.
Cook broccoli according to the package directions; drain well. Combine with rice, Swiss cheese, butter, salt and pepper. Rinse birds; pat dry with paper towels. Lightly salt cavities. Stuff birds with broccoli stuffing. Wrap in foil. Bake at 250° for 3 to 3 1/2 hours. Serves 4.
Mix all ingredients well. Pour into well-greased and floured Bundt pan. Bake 40 to 45 minutes at 350°. Let cool and remove.
Combine in saucepan, brown sugar, water and 2 tablespoons margarine. Bring to a boil and cool. Cream together 2 tablespoons margarine and 1 cup sugar. Sift together flour, baking powder, salt and cinnamon. Add dry ingredients with 1 cup milk alternately to the creamed mixture. Spread in a 9 x 9 x 2-inch pan. Sprinkle with a few nuts. Pour brown sugar mix over batter. Bake for 20 minutes at 350°. Make sure that the pan is high enough as brown sugar mix bubbles up. Serve with whipped topping.
Slice cabbage. Chop onion; brown in oleo until wilted. Add soup (undiluted), caraway seed and sausage. Cover and simmer for about 10 minutes.
In an oblong glass dish, layer lettuce, celery, green peppers, onions, peas and lettuce again. "Frost" with dressing; sprinkle with cheese. Refrigerate overnight. Add bacon bits before serving. Serves 10.
Remove crusts from bread and toast in toaster. Melt butter in large pan and saute onion and celery. Dip toast into milk and squeeze out excess. Crumple bread into butter mixture. Add remaining seasonings and mix well. Makes enough stuffing for a 4 pound chicken or a turkey.
Mix together eggs, milk, vanilla and sugar. Add snow until thick. Eat very quickly because it does melt.
Saute chicken in lightly oiled skillet. Cook until lightly browned or done. Add remaining ingredients and simmer about 30 minutes.
In large skillet, melt butter and cook onions over moderate heat, stirring frequently, for 30 minutes. In large saucepan, combine balance of ingredients except the bread and cheese. Bring to the boil. Reduce heat and simmer for 1 hour. Toast the bread; place in bowls. Add soup and sprinkle with cheese. Serve with additional cheese, if desired. Makes 6 to 8 servings.
Mix ingredients. Pour into a greased baking pan and bake for 30 minutes at 350°.
Creating your own Ice Cream Shop Pie recipe is fun and easy. Just substitute your favorite add-ins and any flavor Jell-O pudding to the basic recipe and invent a fun flavor of your own.
Preheat oven to 375°. In large frying pan, brown ground beef, onion and green pepper; drain fat. Stir in tomato sauce, beans, cumin seed and garlic salt and simmer while preparing pie crust. Separate crescent dough into 8 triangles. Place triangles in ungreased 9-inch pie pan; press over bottom and up sides to form crust. Combine egg and 1 cup cheese; spread over crust. Spoon hot mixture into crust. Sprinkle with remaining cheese and paprika. Bake 20 to 25 minutes.
Prepare Jell-O as directed. Set in refrigerator 15 minutes to cool. Once cool, add fresh strawberries and return to refrigerator for an additional 15 to 20 minutes. Pour into prepared graham cracker crust. Keep refrigerated 4 to 5 hours or until firm. Top with Cool Whip before serving.
Mix milk and Cool Whip. Add lemonade. This mixture will thicken. Pour into baked pie shells. Let cool. For a different taste, you may use chocolate flavored graham cracker crust pie shells.
Wash and pick over beans. Cover with an inch of water and bring to a rapid boil. Boil for 2 minutes and turn off heat. Allow to sit, covered, for 1 hour.
Cream margarine, Crisco and sugar until fluffy. Add eggs, one at a time. Beat well. Add flavorings and stir well. Sift together flour, baking powder and salt. Add alternately to creamed mixture with milk; beat well. Pour in large greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes or until cake tests done.
Mix the first 2 ingredients in blender, then add into punch bowl with remaining ingredients. Punch has a tendency to creep up on you!
Melt butter. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk and cook until it comes to a boil. Remove from heat, cool, add sugar until spreading consistency. Spread on cake.
In a large skillet over medium heat, cook ground beef until lightly browned. Drain off any fat. Add green onions, salt, flour, chili powder, tomato sauce, beans, evaporated milk and cream cheese cubes. Heat mixture until cheese begins to melt. Cover bottom of buttered 2-quart casserole dish with crushed tortilla chips (reserve some for garnish). Pour in meat mixture and top with grated cheese. Bake at 400° for 15 to 20 minutes (until meat and cheese bubbles). Garnish with whole tortilla chips.
Mix jello in 1/2 cup hot boiling water. Add this to hot rhubarb and mix well. Add pineapple, pineapple juice and raw apples. Pour into mold and chill.
Heat oven to 375°. Spray with cooking spray a 12 x 8-inch (2-quart) baking dish. In a large skillet, brown ground beef and onion. Drain. Stir in water, pepper, tomato sauce and tomato paste. Simmer for 15 minutes, stirring occasionally. Remove from heat. Stir in vegetables and 1 1/2 cups cheese. Spoon mixture into baking dish.
In a 9 x 13-inch baking pan, layer the whole can of Hormel chili. Then add the chilies on top. Slice the cream cheese and lay on top of the chilies. Add shredded cheese. Bake at 350° until hot and bubbly and lightly browned. Serve with tortilla chips. (Also may be microwaved in a pinch.)
In a 7 x 11-inch greased casserole, alternate layers of chilies and cheeses, beginning with chilies and ending with cheese. Beat sour cream with the beaten eggs until smooth. Pour over chili-cheese mixture and sprinkle generously with paprika. Bake, uncovered, in 350° preheated oven one hour or until knife inserted in center comes out clean. Top should be puffy and golden brown. Excellent served with ham and spinach.
Put tofu and ingredients in covered bowl or plastic bag and shake well to coat tofu thoroughly. Deep fry in olive oil. Drain and put aside.
Beat egg slightly; add cold water. Add flour to make a stiff dough. Divide into 3 parts. Roll paper thin. Dry 1 hour or longer. Roll up like a jelly roll and cut 1/8-inch strip; let dry.
Heat the mustard and jelly in a saucepan. Stir or use a wire whisk to mix well. Add franks and heat through. Serve hot from a chafing dish, electric skillet, etc. Spear with toothpicks. (There will be enough mustard/jelly mixture for 2 pounds of franks, if you wish.)
Sprinkle salt over mixture of tomatoes, celery, onions, peppers, cabbage and cucumbers. Let stand overnight, then drain well. Cook vinegar, brown sugar, mustard and black pepper until clear, about 1 hour. Pour over mixture. Put in jars and seal.
Sift together flour, sugar, baking powder, soda and salt. Add shortening, buttermilk and mashed bananas. Beat well and then add buttermilk and eggs. Beat 2 minutes. Fold in chopped nuts. Pour into 2 round 9 x 1 1/2-inch pans or 1 (13 x 9 x 2-inch) pan. Bake at 350° for 30 to 35 minutes.
Preheat oven to 375°. Melt Velveeta cheese in microwave. Put broccoli in pan and boil until tender. Do not overcook. Crumble crackers in bottom of pan. Pour in broccoli. Pour cheese over broccoli. Then crumble more crackers on top. Then pour butter over crackers. Put in oven. Bake for 30 to 45 minutes or until crackers look brown.
Cook flour and milk until thick. Cool overnight in a covered bowl in the refrigerator. Beat margarine. Add sugar and beat until white. Add vanilla. Add flour mixture last.
In medium bowl, combine cream cheese and honey; mix well. Stir in walnuts. Cover and refrigerate. Yields 1 cup.
Brown ground beef; season with salt and garlic powder to taste. Drain tomatoes well, reserving the juice. Add tomato juice, taco sauce and beans to meat mix. Simmer 5 minutes. Layer tomatoes, onion and olives in a large bowl. Top with meat mixture and cheese. If you are planning to have leftovers, it is best to serve the lettuce and chips on the side, otherwise layer lettuce, cheese and chips on top. Serve hot.
Cream together the shortening, sugar and brown sugar. Add the vanilla. Stir in the remaining ingredients. Form into small balls. Bake at 375° for 10 to 15 minutes.
Dredge chops in flour. In skillet, melt lard and brown chops on both sides. Transfer to warm dish. Drain fat from skillet. Add green pepper, Worcestershire sauce, water, salt, pepper, corn and tomato sauce. Heat to boiling. Add chops. Cover and simmer until chops are tender.
Combine. Beat well. Dip franks and fry in deep fat, 2 to 3 minutes.
Shell and devein shrimp. Put in a pan of rice and set aside. Chop scallions. Cover bottom of skillet with olive oil, heat and add scallions. Cook until lightly browned. Mince tomatoes finely and add to skillet. Add salt and pepper and remaining spices. Add wine. Cook on low heat until sauce is slightly thickened. Add shrimp. Cook shrimp until start to curl. Add cheese and cook few minutes. Serve over rice. Very good with crusty Italian or French bread. Serves 4.
In skillet, prepare seasoning mix with ground beef and water according to package directions. Add refried beans and heat 5 minutes.
Measure into double saucepan brown sugar. Butter bread, then dice and sprinkle brown sugar over cubes. Add raisins. Beat eggs, milk, salt and vanilla. Pour over bread. Do not stir. Place over simmering water and cook for 1 hour. The brown sugar will make the sauce.
Mix first 4 ingredients in large container and chill. Add 7-Up at serving time. (You can pick the flavor that matches the color scheme that you want to follow.)
Combine the first 6 ingredients and press into a 9-inch pie plate (bottom and sides). Bake in a 425° oven for 15 minutes. Pour off fat. Pour English peas into pie shell. Sprinkle with grated cheese. Boil 1 cup water and add remainder of ingredients (except paprika). Mix thoroughly and cover pie with this potato mixture. Sprinkle with paprika. Bake again for 10 to 15 minutes until potatoes are golden brown.
Wrap corn in foil. Put in bottom of large pan. Cut potatoes in half. Add cut-up onion and green pepper. Add sliced sausage and sliced cabbage. Cover with water and boil on high until potatoes are done.
Melt chocolate in double boiler over barely simmering water. Dissolve gelatin in 1/2 cup milk. Bring remaining milk to boil. In a bowl, gradually combine the melted chocolate and milk. Add the dissolved gelatin and stir until mixture is smooth and well blended. Cool the mixture over a bowl of ice water, stirring occasionally, until partially set. Beat the whipping cream until stiff and refrigerate. Beat egg whites to soft peaks. Add the lemon juice. Beat until stiff. Carefully fold together whipped cream and egg whites. Gently add chocolate mixture. Refrigerate mousse overnight or up to 3 days.
Mix ingredients well. Roll out and use cookie cutters to make shapes or design your own ornament. Bake 1 hour at 300°. Let cool, then paint.
Cream butter and sugar until light and fluffy. Add eggs to butter mixture and mix well. Combine soda and buttermilk. Peel bananas and pour buttermilk mixture over them. Mash bananas in buttermilk. Stir banana mixture into creamed mixture. Combine baking powder, salt and flour. Stir flour mixture and vanilla into creamed mixture. Pour into a greased 9 x 5 x 3-inch loaf pan and bake at 350° about 45 minutes or until done. Cool slightly; remove from pan and complete cooling on a wire rack.
Have fish split open to remove center bone. Brush inside with half the olive oil; sprinkle fish with salt from shaker and ground pepper. Combine remaining olive oil with remaining ingredients, blending well. Spread out dressing in center of very large pieces of heavy-duty aluminum foil; place fish in center. Cover top and bottom with the dressing and seal foil. Fold over foil; crimp edges to seal securely. Bake at 400° for 30 minutes. Open foil; fish should be firm to touch when baked. Will serve 3 or 4 persons.
Cook chicken; bone and set aside. Saute onion and pepper in 1 tablespoon butter. Using 1 cup chicken broth, mix with soups and chicken. In bottom of baking dish, place layer of chips, then chicken and soup mixture on top. Put crumbled chips and 1 pound grated cheese. Bake in 350° oven for 20 minutes.
Cook chicken until tender with salt. Remove chicken to a pan or platter. Take one cup broth out for dumplings. Now add cream of chicken soup and 1 can chicken broth.
Peel potatoes. Cut into halves. Place in greased 8 x 8 x 2-inch pan. Combine butter, honey, orange juice, salt and flour in saucepan. Cook until slightly thickened, stirring constantly. Pour over potatoes. Bake at 450° for 10 minutes or until done.
Combine soy sauce, sesame oil and brown sugar in a medium baking dish; mix well. Add steak, stirring to coat. Preheat grill or broiler. Cut carrot and green onions into 1 1/2-inch slices. Remove steak from sauce. Reserve sauce. Thread carrot, green onions and steak onto 6 skewers. Brush kabobs with sauce. Grill or broil, turning once, until steak is browned, about 3 minutes on each side.
Preheat oven to 375°. Half and core pears; slice about 1/2 inch thick. Toss with lemon juice. Combine pears and dried fruit in a 9 x 13 inch baking dish or shallow casserole of similar size. In a medium bowl, mix butter and flour with a fork or your fingers until crumbly. Mix in rolled oats, brown sugar, nuts and spices. Sprinkle mixture evenly over fruit and press down lightly. Bake 20 - 25 minutes until pears are tender. (Check with the tip of a sharp knife or a pick.) Serve warm with vanilla ice cream, creme fraiche or whipped cream, if desired. Makes 6 to 8 servings.
Clean the mushrooms and remove stems carefully. Place in pan and pour entire bottle of Italian dressing on mushrooms. Marinate in refrigerate several hours or overnight.
Mix pineapple, water, vanilla, sugar and jello. Bring to a boil and cool until thick. Add cheese, nuts and Cool Whip. Refrigerate until set. Makes a nice molded salad.
Boil potatoes in jackets. Cool and refrigerate overnight. The next day, peel and grate. Saute onions in butter. Add sour cream and stir until well mixed. In a 2 to 3 quart casserole, combine butter-sour cream mixture, potatoes, cheese, salt and pepper. Toss together lightly. Bake 30 minutes at 350°.
Allow ice cream to soften. Spoon over the Ready-Crust. Cover and freeze until firm, about 3 hours. Serve pie wedges with topping, whipped cream, cherries and nuts (decorate as desired). Oreo cookie "shells" crushed may be substituted for Ready-Crust.
Mix the crumbs and sugar together and add melted margarine. Press into the bottom of either a 8 or 9-inch spring pan with removable sides.
Cream butter and sugar together. Add eggs and flour and cocoa (mixed together), vanilla and nuts. Mix well. Bake at 350° for 25 minutes. Good, moist and chewy.
Heat oven to 400°. Separate dough into 10 biscuits. Arrange 7 biscuits around sides and 3 on bottom of ungreased 9-inch pie pan. Press biscuits to form crust (biscuits will form scalloped edge around rim of pan). In large skillet, brown ground beef; drain. Stir in beans and seasoning mix. Reduce heat; simmer for 5 minutes. Spoon hot mixture into biscuit lined pan. Bake at 400° for 12 to 16 minutes or until crust is golden. Immediately top with cheese, chips, lettuce and tomato. Allow to cool 5 minutes before cutting into wedges. Serves 6.
Mix all ingredients together, mixing well. Take a small portion and roll thin using more white flour as necessary. Cut in about 8-inch circles and bake on a lefse grill or ungreased frypan.
Cut the onion and bell pepper into 1/4-inch strips, the longer the better. Combine this with half the oil and vinegar with 1 package marinade. Put into a large Ziploc bag. Combine shrimp with the other package of marinade and the remaining oil and vinegar. Put into another large Ziploc bag. Refrigerate both bags for 24 hours. Can be frozen for up to 15 days.
Melt shortening in the boiling water. Add salt and flour. Mix and roll thin; cut into 1/2-inch squares. Freeze on cookie sheet, using wax paper between layers. Put into plastic bag; use as needed.
Grease a 9 x 13-inch cake pan. Spread cake mix in bottom of 9 x 13-inch pan. Cover with butter, cut into 1/4 pats. Dump cherry pie filling and crushed pineapple on top. Bake at 350° for about 1 hour.
Preheat oven to 250°. Place pretzels in a large shallow baking pan. In a small bowl, combine butter, dip mix, Worcestershire sauce and salt. Pour butter mixture over pretzels; stir well. Bake 1 hour, stirring every 15 minutes. Pour onto waxed paper to cool. Store in airtight container. Yields 6 cups of snack mix.
In medium saucepan, combine broth, celery, carrot and potatoes. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Add onion, turkey and thyme. Simmer 10 to 15 minutes more or until potatoes are fork-tender. Adjust seasoning to taste. Makes 4 cups.
A crusty Parmesan-breadcrumb topping is dusted over these big garlicky shrimp before serving. Grill or toast some French bread for sopping up the aromatic juices.
Mix together until smooth. Form into 24 small balls and chill. Press dough into greased and floured small muffin tins.
Arrange rolls in greased fluted pan. Sprinkle dry pudding mix over rolls. Cook remaining ingredients over low heat until sugar is dissolved and mixture bubbles. Pour over rolls. Cover tightly with foil. Let stand overnight on counter top. Next morning, bake at 350° for 30 minutes.
Mix all ingredients well, except the last three. Serve on greens with a sprinkling of nuts and paprika.
Peel and slice apples (Granny Smith apples are best). Place apples in a shallow baking pan. Pour water and lemon juice over the apples. Mix sugar, cinnamon, flour, shortening, salt and cheese. Sprinkle over apples. Bake in 350° oven for 30 to 45 minutes.
Mix hamburger and onions; spread in baking dish. Layer soup over this. Spread the vegetables evenly. Top with cheese slices. Cover with Tater Tots. Bake 1 hour at 350°.
Mix all ingredients. Use 2 heaping teaspoonfuls to 1 cup boiling water. Store in tightly sealed moistureproof container. (Great for colds, sore throat and flu.)
Mix juice from peas, oil, salt, sugar and vinegar. Heat mixture, then allow to cool. Mix green beans, peas, pimentos, celery, onion and pepper in a bowl. Pour cooled liquid mixture over vegetables and leave in refrigerator overnight. Drain off liquid before serving.
Brown meat, garlic, onion, parsley and celery in skillet. Add stewed tomatoes and sauce. Simmer for 1/2 hour.
Beat butter, Crisco, granulated sugar, evaporated milk and vanilla. Beat on high for 10 minutes until light and fluffy. Use between cake layers. Especially good if used with chocolate or fudge cake.
Butter 13 x 9-inch baking dish. Set aside. Combine cut potatoes, 1 teaspoon salt and water to cover in large Dutch oven. Bring to a boil, reduce heat and simmer until tender. Drain. Return potatoes to pot with broth, butter, sour cream, poultry seasoning and 2 teaspoons salt. Beat with mixer until smooth. Spread potatoes in baking dish and sprinkle with paprika. Cover and refrigerate. Bake at 350° for 30 minutes until puffed and heated through. May add French fried onions before baking. Makes 16 cups.
Split each muffin in half and cover the 6 halves with the spaghetti sauce. Crumble the cheese and scatter pieces evenly on the halves. Place 3 pepperoni slices on each muffin half. Preheat oven/toaster oven to 325°. Place the muffins on an ungreased cookie sheet and bake for 5 minutes.
In large bowl, cream together cream cheese and sugar; add sour cream, vanilla and almond extract. Fold whipped cream into cream cheese mixture. Add cake pieces; set aside. Combine strawberries, sugar and almond extract. Layer together in large bowl, starting with strawberries, then adding cake mixture. Continue layering; finish with strawberries. Cover with plastic wrap. Chill well. Yields 24 servings.
Cream butter and sugar, add beaten eggs, flour, salt, vanilla and syrup. Stir well. Add pecans, pour into 9-inch pie pan. Bake at 350° for 50 to 55 minutes. Double recipe makes 3 pies.
Make sure cream cheese is soft (leave at room temperature for about 1 hour before preparation). Blend cream cheese and sugar first, then add other ingredients. Pour into graham cracker crust. Bake at 350° for 10 minutes and 250° for 1 hour. Serve chilled with fruit topping.
Sift together flour, salt and soda; set aside. Mash bananas; add lemon juice to top of mixture, then add sugar, shortening and eggs. Mix, then add sifted flour mixture. Mix well. Bake in greased and floured loaf pan 1 hour at 350°. Makes 2 loaves.
Preheat oven to 350°. Peel onion. Chop onion and celery. Cut cheese into cubes. Mix onion, celery, tuna and cheese in a bowl. Add mayonnaise. Mix all ingredients with a spoon. Put 1/2 hamburger rolls on cookie sheet. Put tuna mixture on rolls. Cover with foil and bake for 15 minutes.
Slice head of lettuce into bite size pieces. Place in a large salad bowl. Add other ingredients, including cheese, mushrooms, celery, broccoli, cauliflower, cherry tomatoes and pepperoni. Mix well.
In large deep saucepan, cook carrots, celery, onion and garlic in butter until tender. Add chicken broth. Cover and simmer for 10 minutes. Blend 1/2 cup milk with flour. Add remaining 2 2/3 cups milk to broth and bring to boil. Add flour mixture. Heat, stirring until thickened. Reduce heat; add cheese. Blend in egg yolk and vegetables. Heat; do not boil. Sprinkle with parsley. Serves 8. Good with toasted Jarlsberg Loaf.
Grind first five ingredients. Cream Velveeta, cream cheese, powdered onion and salt into ground ingredients. Mix well. Shape into logs and roll in 1/2 paprika and 1/2 chili powder mixture. Wrap logs in plastic wrap. Keep refrigerated. Slice and serve on Ritz crackers.
Combine sugars, oil and Crisco; beat well. Add eggs and beat again. Add remaining ingredients and mix well.
Blend in mixer the cream cheese, onion, Worcestershire, Tabasco, lemon juice and mayonnaise. Place mixture in 9-inch pie plate. Top cheese with grated eggs, parsley and caviar. Serve with Melba rounds.
Wash squash and cook until tender. Cut off top portion of squash so insides of squash can be scooped out. Put insides of squash in a bowl. Saute onion in butter in a frying pan; then add onion to the squash. Add cheese and crushed croutons to taste; mix. Add salt and pepper to taste. Put mixture back into each individual squash. Top with additional crushed croutons and a slab of butter. Bake at 350° until golden brown, about 15 minutes.
Unroll 1 package of crescent rolls and spread in greased 9 x 13-inch pan.
Mix thoroughly. Add 1/2 cup chopped walnuts (if desired). Bake at 350° for 40 minutes or until done. Cool and frost with chocolate frosting.
Chill ingredients overnight. Combine all except champagne in large punch bowl. Add 1 cup sugar and 1 tablespoon almond extract. Stir to melt sugar, then slowly add champagne. Serve.
Mix all 3 ingredients until blended. Spray muffin tins with nonstick spray. Drop dough by spoonfuls into muffin tins. Bake at 350° for about 15 or 20 minutes or until browned.
In a Dutch oven with cover, heat oil and saute onions and garlic until light brown. Put flour in bag; add meat a few pieces at a time and shake to coat. Add meat to Dutch oven and brown with onions and garlic. Stir in broth, rosemary, pepper and potatoes. Cover and cook slowly 1 hour. Mix in peaches, bell pepper, squash, corn, celery tops, mint and cilantro leaves. Cook an additional 25 to 35 minutes.
Cook sweet potatoes in boiling water until done; drain and peel and mash. Stir in all of remaining ingredients except 2 tablespoons of sugar; turn mixture into prepared 1 1/2-quart size greased casserole dish and sprinkle with remaining sugar. Bake at 400° for 30 minutes.