HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soda, shortening, salt and vanilla. Add sugar gradually. Cream well. Sift flour and baking powder and add to creamed mixture alternately with milk. Mix well. Drop from spoon and press down with a glass with a wet cloth on it. Bake at 350° for 15 minutes.
Preheat oven to 400°. Grease a shallow 2 quart baking dish with margarine. Evenly scatter the scallions and mushrooms over the bottom of the baking dish. Place the fish fillets on top in a single layer (overlap or tuck under the thin ends of the fillets). Mix the wine and lemon juice together and pour over the fish. Sprinkle with the marjoram and black pepper. Evenly distribute the cheese strips over the fillets. Crumble a large piece of waxed paper and wet it. Shake off excess water and place the paper loosely across fish. Bake for 7 minutes. Remove from oven, take off waxed paper. Sprinkle fish with bread crumbs. Bake for another 7 to 9 minutes. Stick fish under broiler just long enough to brown, about 1 minute.
Place brown sugar, milk and butter in pan and cook until it forms a soft ball when dropped in cold water. Remove from fire; add vanilla and beat a few minutes until it begins to thicken. Add marshmallow and nuts, beat a few minutes and pour in buttered dish. When cool, cut in squares.
Mix eggs, sugar, vinegar, flour, salt and syrup. Cook until thick. Let cool. Whip the whipping cream. Combine all ingredients.
Empty 1 can of beans into a greased bean pot (or casserole). Combine sugar and mustard and sprinkle half of the mixture over beans. Top with remaining beans, rest of sugar mixture, the bacon and top with the catsup. Bake, uncovered, 2 1/2 hours at 325°.
Grease large casserole dish with butter. Cut meat into serving pieces and arrange in pan slightly overlapping. Sprinkle soup mix over meat. Add mushrooms, green pepper and tomatoes. Mix remaining ingredients and pour over meat. Cover and bake at 365° for 2 hours.
Brown meat in skillet. Add water, tomatoes and seasonings. Bring to a boil and boil about 2 minutes. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 servings.
Allow cheese to soften. Mix all ingredients well. Shape into ball and refrigerate. Serve with crackers. Great for parties.
Add 1 box sifted powdered sugar and 1 cup pecans. Spread on hot cake immediately upon removing from oven.
Microwave vegetables and drain. Crush crackers and stir them into cooked vegetables in a large baking dish. Cut Velveeta into cubes and combine with vegetables. Melt margarine and drizzle over top of mixture. Bake at 350° for 25 minutes.
In large bowl, combine first four ingredients. Using a pastry blender or two knives, cut in shortening until evenly crumbly.
Peel the eggplant; cut in 1-inch cubes. Drop into rapidly boiling water. Cook 8 minutes or until tender on outer edges. Remove from heat and drain immediately. Mash with potato masher and set aside while you prepare rest of dish. Melt butter in skillet and saute the onions until clear and glazed. Do not overcook; set aside. Beat eggs until light and frothy; add salt, pepper and grated cheese. Then add sauteed onions, butter and all. Then stir in the mashed eggplant. Mix all well. Place in suitable buttered baking dish. Sprinkle the bread crumbs or cornflakes over the top. Bake at 350° for 40 minutes. Serves 6. Serve piping hot.
Combine all vegetables. Mix sugar, salt, oil, vinegar, water and paprika. Pour over vegetables. Best if sets overnight.
Place flour in bowl. Add buttermilk, oil, eggs, sugar and vanilla in their order. Bake at 350° until done. When cake is done, slice into 2-inch squares while still in pan. Pour icing on while hot. Serves 20.
Thaw frozen whipped topping. In a bowl, combine undrained pineapple with dry pudding mix. Stir in oranges and coconut. Fold into the frozen whipped topping. Mix well. Chill before serving. Yields 8 servings.
Mix hamburger, bread crumbs, egg and 1/3 can mushroom soup together. Shape into patties and place in skillet. Fry on medium heat until well done. Drain off grease and top with remaining mushroom soup, milk and salt and pepper to taste. Let simmer 10 minutes and serve. Yields 6 servings.
Mix all gently. Bake at 350° for 1 hour in a regular loaf pan or 45 minutes in two medium loaf pans.
Break cake in small pieces. Put half in punch bowl. Cover with half the pineapple, then half cherry pie filling, then half the prepared pudding and half Cool Whip. Repeat layers.
Heat 1 Tbsp. of the olive in a skillet over medium heat, add spinach, toss until wilted but still bright green, takes about 3 minutes. Transfer to colander and press out excess liquid. Chop spinach coarsely on a cutting board. Combine 4 Tbsp. olive oil, feta cheese, sour cream, garlic and lemon peel in a food processor, blend until smooth. Transfer to bowl and mix in spinach. Add salt and pepper if desired. Cover and chill 2-3 hours. Serves well with breadsticks and fresh vegetables.
Mix pretzels and oleo. Pat into bottom of 9 x 13-inch baking dish and bake for 10 minutes at 350°. Mix together cream cheese, sugar and Cool Whip. Spoon into baking dish and refrigerate until firm. Dissolve Jell-O in water and strawberries. Pour Jell-O mixture into baking dish and let congeal before serving.
Combine all ingredients except salad oil in a blender. Mix well and add salad oil slowly. Store in refrigerator.
Mix dry ingredients together. Add vanilla, eggs and fruit cocktail. Mix well. Pour in pan. Bake at 325° for about 35 minutes. Boil sugar, margarine and milk about 1 minute or until it starts to thicken. (Optional: Add 1/2 cup coconut or nuts.) Poke cake full holes with fork. Pour icing over cake while hot. Enjoy!
Brown ground beef and onion; drain. Add taco seasoning mix. In microwave or in saucepan on stove, combine cheese, soup, milk and green chilies. Cook until cheese is melted. Warm tortillas in microwave until soft, about 45 seconds to 1 minute. Place desired amount of meat mixture in tortillas and roll. Place in baking dish and pour cheese sauce over tortillas. Bake 15 to 20 minutes at 400° or until bubbly.
Dissolve jello and marshmallows in hot water. Refrigerate until thick, about 30 minutes. Add cream cheese; beat. Add vinegar, pineapple and nuts. Refrigerate. Can use 1 lemon and 1 lime jello.
In a medium bowl, stir slightly softened ice cream. Spoon ice cream into pie crust and freeze until hard.
Melt 1 cup chocolate chips, sugar, applesauce and margarine in large saucepan over low heat, stirring until smooth. Remove from heat. Add egg whites; stir well. Stir in flour, baking soda, salt and vanilla. Stir in remaining chocolate chips and nuts. Spread in greased 9 x 13-inch pan. Bake at 350° for 16 to 20 minutes, just until set.
Cream together first 5 ingredients. Sift together flour, baking soda and salt. Mix together and add eggs, one at a time. Add to mixture bananas, buttermilk and pecans. To a greased and floured Bundt or tube pan, add mixture. Bake at 325° for 1 1/2 hours.
Bring beans and 6 cups of water to a boil in a 5 to 6 quart pot. Cover. Remove from heat and let stand 1 hour.
Combine first four ingredients using enough milk to work smooth. Add pecans and frost cooled cake.
Combine egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture and dredge in cornmeal mixture.
Boil potatoes. Mix potatoes, cream cheese, sour cream, butter, salt and pepper to taste in large bowl. Put in glass baking dish and grate Cheddar cheese on top. Bake at 350° for 30 minutes.
Brown round steak on both sides. While meat is browning, warm soup, water (or milk) and onion soup in small saucepan, then add to meat. Cook in frying pan. Keep covered. Cook over low heat about 1 hour, stirring occasionally. Serves 4 to 8.
Combine first 7 ingredients. Stir in 1 cup Corn Chex. Spoon into shallow 1 1/2-quart casserole. Bake 15 minutes at 350°. Sprinkle cheese over salad. Crush remaining Chex to 3/4 cup. Combine with melted butter. Sprinkle over cheese and return to oven. Bake an additional 10 to 15 minutes.
Melt over hot (not boiling) water, the chocolate morsels stirring until smooth. Add sweetened milk, crumbs and 1 1/2 cups nuts. Stir until well blended. Press into foil-lined 8-inch square pan. Press remaining 1/2 cup nuts into top of brownie. Let stand at room temperature until firm. Cut into 2 inch squares. Makes 16 (2-inch) brownies.
Prepare and bake pastry shell. With your hands, squeeze as much moisture from spinach as possible; set spinach aside. In a blender or food processor, whirl Feta cheese, cottage cheese, green onions, oil, basil, pepper, garlic salt and fresh garlic until smooth. Add eggs and milk; blend well. Pour into a bowl and stir in spinach. Pour into baked pastry shell and bake in a 325° oven for 35 to 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Combine eggs, pumpkin, sugar, syrup, vanilla, cinnamon and salt. Pour into pie shells; top with pecans. Bake at 350° for 40 minutes or until set.
Cook green beans for about 10 minutes and drain. Mix all other ingredients in large bowl, except French fried onion rings. Pour into 2-quart greased casserole. Bake at 350° for 25 minutes. Top casserole with onions and bake another 10 minutes. Serves 6 to 8.
Mix coconut, pecans and 3/4 stick of butter. Put these into bottom of a 9 x 13-inch pan. At this point, mix German chocolate cake mix per instructions and pour over the mixture in the pan. Mix 1/2 stick butter and cream cheese until soft. Add powdered sugar. Pour over cake mix and bake at 375° until done.
In a large Dutch oven, add vegetable oil, flour and roast; brown. Add remaining ingredients. Bring to a boil, reduce heat. Cover, simmer on low for 30 minutes, until vegetables are tender. Serves 6.
Mix the ingredients, one after the other, as listed. Roll into 1-inch balls and place on cookie sheet. Bake approximately 15 to 20 minutes at 350° or until browned. Serve hot. Serves approximately 10.
In saucepan, simmer milk. Mix dry ingredients and stir into the hot milk. Stir mixture until it thickens. Add egg yolks, slowly, and butter. Cook slowly, stirring continuously, until thick. Add vanilla just before pouring into molds or bowls to cool.
Stuff mushroom caps with cream cheese; top with a piece of sausage. Bake at 350° until sausage is cooked.
Core and peel apples. Garnish with butter, raisins, nuts or honey. Place on a cookie sheet. Bake 30 to 40 minutes at 350°.
Mix well; let come to a rolling boil, then simmer 1 1/2 hours until thick and creamy.
Preheat oven to 350°. Spray a 15 x 10 x 1-inch baking pan with cooking spray. In large bowl with mixer at medium speed, beat flour, butter, sugar and salt until mixture resembles fine crumbs. Press firmly into prepared pan. Bake for 20 to 23 minutes, or until golden brown. Top with filling.
Wash fruit; combine with sugar in large heavy saucepan, mixing thoroughly. Bring to a boil. Cook for 10 minutes, stirring frequently. Seal while hot in sterilized jars.
Put soup mix in a large bowl; add milk and mix well. Add meat, mixing all ingredients thoroughly. Form into 1 large or 3 small loaves. Do not add salt. Place strips of bacon on top and bake at 350° for 1 hour for small loaves and 1 1/2 hours for large loaf. Serves 8.
Make sure you have one inch of oil in your wok. Turn on high and brown garlic. Add chicken and cook until almost done. Add onion, pepper and salt, and carrots. Cook until tender and add soy sauce (to taste) and rice. Brown and serve!
Mix in order given. Place in 2 large greased pans. Bake at 375° for 1 hour or until center is done.
Cream butter and sugar until light. Beat in eggs and flour. Add remaining ingredients, mixing well and pour into unbaked pie shell. Mixture will look curdled. Bake in 450° oven 10 minutes; reduce heat to 300° and bake about 30 minutes more or until firm. Serve warm or cold.
Clean and slice green tomatoes. Pack in jars. Put 1 teaspoon salt in each jar. Dissolve 1/2 teaspoon alum in a gallon of water. (One teaspoon alum to 2 gallons of water usually will be enough for 7 quarts of tomatoes.) Process in hot water for 25 minutes. Remove immediately.
Put rack in center of oven and heat to 350°. Generously grease cookie sheets and set aside. In medium bowl cream butter and sugar about 3 minutes. Add coffee and Bailey's; mix well. Add flour and baking soda and mix well. Turn dough out onto board; sprinkle with powdered sugar. Roll out to 1/16 inch thickness. Cut with cookie cutters. Egg wash cut cookies. Sprinkle with sugar and cinnamon. Bake about 7 minutes. Cool. Makes 6 dozen.
Add 2 to 3 drops yellow food coloring to broth. Bring broth to boil. Blend cornstarch and water; add to broth. When thick, stirring rapidly, add well beaten egg (pour in a thin stream) to broth. Remove from heat immediately.
Sift the cake flour, cocoa, sugar and salt together 3 times; put into a big mixing bowl. Add the eggs, sour milk with soda and salad oil. Mix, then add the vanilla and hot water. Bake in a 350° oven for 35 minutes.
Whip cream cheese until soft. Add sugar and peanut butter and then fold in milk and Cool Whip. Pour in graham cracker crust and place in freezer until firm.
Cook raisins in water until tender. Mix flour, sugar and butter; add to raisins. Cook until thick. Add grated lemon rind and juice of 1 lemon. Pour into uncooked pie crust. Top with crust. Bake at 350° until brown, about 35 minutes.
To toast pecans, bake on a cookie sheet at 350° for about 7 minutes.
Beat egg well. Beat in sugar, then beat in milk, vanilla and nutmeg to taste.
Sift together flour, baking powder, sugar and salt. Combine eggs, milk and salad oil. Add to dry ingredients, stirring just until flour is moistened. (Batter will be lumpy.) Bake on hot griddle. Gently sprinkle a few of these choice berries atop the pancake before turning. Be sure the butter and syrup are hot. Makes about 12 dollar-sized or eight 4-inch pancakes.
Cream the butter with the sugar. Add extract. Beat egg yolks. Add to mixture. Mix well. Sift flour before measuring. Sift dry ingredients. Add to first mixture alternately with milk, beginning and ending with flour. Add stiffly beaten egg whites, folding in. Grease and lightly flour two 8-inch layer pans or 1 large loaf pan. Bake at 375° for 1/2 hour for layers; 1 hour for loaf.
Preheat oven to 375°. Grease cookie sheets. Measure flour, soda, salt and mace into a sifter. Cream shortening with brown sugar until fluffy. Beat in egg and milk. Sift in flour mixture, blending well to make a thick batter. Fold in oats and nuts. Drop by teaspoonfuls about 3-inches apart on greased cookie sheets. Bake 12 minutes or until lightly golden. Remove from cookie sheet and cool completely on wire racks.
Crumble and brown ground beef. Drain excess fat. Add 1 package dry taco seasoning and cream of mushroom soup. Stir thoroughly until mixed good then pour in casserole dish. Top with thin slices of cheese. Heat in 400° oven until cheese melts. Serve with tortilla chips and salad.
Combine rhubarb, 7 cups of water and cinnamon sticks and cook to mush and strain. Add the lemon juice, pineapple juice, water and sugar. Serves 50.
Mix first 4 ingredients well. Refrigerate. Use melon baller to make even size balls. Melt chocolate chips and Parawax over hot water. Dip balls into chocolate mixture and place on waxed paper. Refrigerate or freeze.
Place meat in crock pot with onion and cook until the meat falls away from the bone. Remove all fat, bone and gristle. Pour sauce over meat and simmer for 1 hour.
Stir together the flour, soda and salt. Add the butter, shortening, sugar and vanilla. Add egg and stir until fluffy. Stir in dry ingredients. Blend in buttermilk. Drop by tablespoons on ungreased baking sheet. Press flat with flat bottomed glass dipped in sugar. Space 1 1/2-inches apart. Bake 10 minutes at 400°. Have all ingredients at room temperature. This cookie does not get hard.
Arrange graham crackers on broiler pan. Sprinkle chopped pecans over them. Boil butter and sugar about 2 minutes and pour over graham crackers and pecans. Place under broiler for 3 minutes.
Mix together the flour, baking powder, cinnamon and salt; mix in oatmeal. Cut in butter until the mixture forms coarse crumbs. Beat egg and milk. Gradually add egg mixture to flour mixture; mix well. Spread half of the dough in a greased 8-inch square pan. Spread with jam. Drop remaining dough by spoonfuls evenly over jam. Bake at 375° for 35 to 40 minutes. Cut into bars about 1 1/2 x 2 1/2-inches. Sprinkle with powdered sugar.
Put all ingredients into blender to No. 6 or high and blend (about 2 minutes).	Pour into a greased 9-inch glass pie dish. Bake 40 to 45 minutes at 350°.
Blend and freeze. To serve, put in microwave to defrost for approximately 2 minutes.
Blend softened cream cheese into hot potatoes. Stir in remaining ingredients. Bake in a 1-quart casserole at 350° for 45 minutes. Serves 6.
Combine mayonnaise, lite sour cream, sugar and lemon juice in a small bowl. Combine apples, grapes and celery in a large bowl. When you have the ingredients in the small bowl mixed well, pour over ingredients in the large bowl. Chill and serve. Stir in marshmallows just before serving (and walnuts if desired). Recipe serves 6.
Combine the ingredients using 1/2 small can tomato sauce. Make into patties and fry until brown. Add rest of tomato sauce and simmer for 20 minutes. Makes about 8 patties. The sauce makes good gravy.
Cream butter and sugar until light and fluffy. Add vanilla. Add sifted flour, salt, cocoa and nuts; mix thoroughly. Chill in refrigerator for several hours. Form into balls about the size of small marbles, between the palms of the hands. Place on ungreased cookie sheets and bake in a moderate oven, 350°, for about 20 minutes. Cool. Roll in confectioners sugar. Yields six dozen small cookies.
Combine well and form into a ball. Refrigerate until solid. Then take the shrimp ball and roll into a mixture of 1/2 cup chopped pecans and 3 tablespoons of chopped parsley. Enjoy!
Melt margarine in Pyrex dish. Blend in sugar with fork. Add vanilla and stir in egg until smooth. Slowly add flour and stir until completely blended. Fold in peaches. Bake at 325° until top is lightly brown.
In a large kettle, cook the peaches in water until soft. Press through a sieve or food mill. Measure 12 cups pulp; return to the kettle. Add sugar and honey. Cook, stirring often, until mixture thickens, about 1 1/4 hours. Stir more frequently as it thickens to prevent sticking. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Yield: 6 pints.
Brown meat and onion; drain. Add soup. Fill 1/2 empty soup can with milk and 1/2 with water. Stir into meat mixture. Add rice and stir. Place cabbage (approximately 5 cups) in a greased 4 to 6-quart casserole dish. Pour meat sauce over cabbage. Do not stir. Cover and bake at 350° for 2 hours.
Rinse scallops in cold water; drain and set aside. Saute mushrooms in 1/4 cup oil. Remove mushrooms and reserve drippings. Combine milk and cornstarch. Stir to remove lumps. Pour into drippings. Add mustard, Worcestershire sauce, salt and pepper. Cook over medium heat, stirring until thickened. Stir in scallops, mushrooms and cooking wine. Pour mixture into a greased casserole. Sprinkle with bread crumbs and cheese. Bake at 375° for 25 to 30 minutes. Makes 4 to 6 servings.
Mix and let stand in refrigerator 1 week. Put in jars. Keeps 3 months or more.
Sift together 3 times. Store in tightly closed container. This is good on all meats.
Cook hamburg and onion in frying pan. When done, cover bottom of baking pan or casserole with meat. Add carrots and peas and then top with soup. Top with scoops of mashed potato. Bake 30 minutes in a 350° oven.
Sift dry ingredients. Blend shortening with eggs, then add milk. Mix well. Add to dry ingredients. Now you're ready to dip hot dogs in batter. Have your pan ready with grease to float hot dog (350°). Done when they come back to top.
Cook spinach as per directions on box. Squeeze out water. Mix cream cheese and soup. Add spinach and onions. Pour into greased casserole. Crush crackers; melt butter and add to crackers. Put crackers on top. Bake at 350° for 30 minutes.
Layer bottom of oblong baking dish with low-fat chocolate graham crackers. Mix 1 package of NutraSweet vanilla pudding according to the directions. Mix in 1 small container of reduced fat Cool Whip and spoon on top of crackers. Layer top with graham crackers and place in refrigerator for about 6 to 8 hours. Serve chilled. Serves 6 to 8.
Pretzels: Melt 1/2 package almond bark, stirring constantly. Dip pretzels and place on wax paper to dry.
Combine ingredients and form in balls. Pour barbecue sauce over and cook at 400° for 15 to 20 minutes. Serves 4.
In a large skillet, heat oil and brown chicken; drain. Add peas and carrots, Lipton soup mix and parsley; blend with water. Simmer, covered, for 45 minutes or until chicken is tender. Serve with hot mashed potatoes, if desired.
Fry meat balls until brown. Remove from pan. Saute onion and add tomatoes. Cook carrots and potatoes until tender. Combine vegetables in casserole. Top with meat balls. Heat in oven until casserole begins to boil at 350°.
Preheat heat oven to 350. Bake pie shells for 8 minutes.
Bring vinegar to boil in a saucepan; add sugar and one tablespoon salt. Open vegetables and drain. Pour vegetables in a large bowl. Pour vinegar over vegetables. Let stand 3 or 4 hours. Drain and serve.
Heat the broiler. Rub the lamb chops thoroughly with half clove of garlic. Brush with olive oil and sprinkle with the oregano. Pepper and salt (just a sprinkle on each chop). Broil 4 to 5 inches from heat for about 3 to 4 minutes each side for medium rare.
Beat eggs and oil until foamy. Add sugar and vanilla. Beat 5 minutes. Add rest of dry ingredients and mix well. Add apples and nuts, mix well. (Suggest use of electric mixer.) Pour into greased and floured 9 x 12-inch pan. Bake 1 hour at 350°.
Slice flank steak lengthwise with the grain into 1/4-inch strips. Combine soy sauce, garlic, salt and pepper. Mix with the steak strips and let stand 10 to 15 minutes to marinate. Stir 2 to 3 times while marinating. Drain and arrange strips in a single layer on a rack set in shallow baking pan. Bake in a very slow oven at 150° overnight or 12 hours until dried. Cut into 1-inch pieces. Store in tightly covered container.
Mix and put in greased 9 x 12-inch baking dish. Top with 1 cup crushed corn flakes and dot with oleo. Bake uncovered at 350° for 1 hour.
Place all ingredients in a 9 x 13-inch pan. Cook in a 325° oven for 30 minutes. Cover with foil and continue baking until rice is tender and all liquid is absorbed.
Whip whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla. In another bowl, whip cream cheese with 1/4 cup powdered sugar and 1 teaspoon vanilla. Then mix both mixtures together. Pour into pie shell, evenly, and spread with cherry pie filling. Must be refrigerated at least 4 hours before serving.
Cut excess fat from pork loin. Sprinkle with salt and pepper, let set for 30 minutes. Put oil in pressure cooker and heat. When hot add garlic, peeled but whole, and bread. When they are brown take out and put aside. Quick fry the pork loin (in 2 pieces) in the oil until brown. Mash the garlic and bread together and add to the pot when the meat is brown. Add the wine, water and chicken broth. Cover and cook for 30 minutes at medium-high setting. When done take the meat out and cool. Slice meat into thin slices. Put what is left in the pot into blender and liquify, creating the meat sauce, which accompanies the pork loin. Serve with mashed potatoes.
Combine and pour into well-greased 7 1/2 x 11-inch Pyrex baking dish. Bake 1 hour at 350°. Serves 10 to 12.
Drain yogurt in strainer (cheesecloth). Refrigerate covered for 4 hours (should end up with 1 cup yogurt). Combine the drained yogurt with the rest of ingredients in a bowl and mix well. Store in fridge and serve with bread or crackers; chilled or at room temperature. One-fourth cup equals 76 calories, 2 grams fat.
Preheat oven to 350°. Slowly melt the butter, water and cocoa. Pour over the flour and sugar, then mix. Add eggs, milk, soda and vanilla. Bake 25 to 30 minutes.