HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together oleo, oil and sugar in mixer. Add eggs, one at a time, mixing well. Add flour that has been mixed well with spices, soda and salt. Add applesauce and vanilla. Add chopped nuts. Bake muffins at 350° for 25 to 30 minutes.
Combine cranberries and sugar in a 1 1/2-quart casserole. Microwave at Medium 12 to 13 minutes, stirring once. Stir in brandy and walnuts. Cool. Cover and chill 2 to 3 hours. Makes 2 1/2 cups.
Mix all ingredients and boil for 1 minute. Take off heat and beat until creamy.
Heat oven to 375°. Grease 8 x 8 x 2-inch square pans. Place apple slices in pans. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm and if desired with light cream or ice cream.
Set ice cream out to soften. Crush shortbread cookies; mix with soft butter. Press into a glass 9 x 13-inch pan. Mix pudding with milk until thick (will be very thick). Fold ice cream into pudding mixture. (Mix by hand; if electric mixer is used, mixture will become soupy.) Spread mixture on top of shortbread crust and refrigerate for at least 30 minutes. While refrigerating, crush Heath bars. Before serving, top with Cool Whip and Heath bar pieces.
Cut beef into 5 or 6 chunks. Place in Dutch oven or roaster. Combine all other ingredients and pour over the meat. Heat to boiling on top of the range. Cover and bake at 300° for 6 hours or until meat is tender enough to shred with a fork. Remove fat and bone and pull the meat into shreds with a fork. If sauce is too "soupy", cook until thick enough to spoon onto buns. Makes enough for 30 to 40 servings.
Dissolve Jell-O in hot water. Drain pineapple. Add to Jell-O. Add bananas and frozen strawberries. Mix well. Pour half of mixture in dish. Refrigerate until firm. Spread sour cream on top of this. Pour remaining mixture on top of sour cream. Refrigerate until firm.
Boil eggs. Mash them with potato masher. Peel and cut potatoes into chunks. Boil until fork can go into potato. Drain. Add eggs, diced onions, relish, salad dressing, mustard, salt and pepper to taste. Mix well, then add potatoes.
Brown meat in 2 tablespoons bacon fat. Cover with boiling water (amount as you like it). Leave onion whole and put the 3 cloves into the onion. Chop the other onion and put all ingredients in with the meat. Simmer for 1 1/2 hours. Cool and leave in refrigerator for 2 days. When ready to eat, skim fat off and add potatoes and carrots.
First Layer: Dissolve strawberry jello in 1 cup hot water. Stir in fruit cocktail and juice. Let set.
Combine all ingredients, except bacon; mix well. Pour into lightly greased 9-inch pie plate or quiche pan. Bake at 350° for 25 to 30 minutes or until mixture is set and golden brown. Remove from oven; sprinkle with bacon. Continue baking 5 minutes. Serve with additional picante sauce. Makes 4 to 6 servings.
Mix the sugar, water and syrup; cook until it will spin a thread. Have 2 egg whites beaten stiff. Slowly pour 1/2 of hot mixture into the egg whites, beating constantly. Cook the other 1/2 of syrup mixture until it will harden when a small amount is dropped into cold water. Slowly add to egg white mixture; beat until creamy. Add salt, vanilla and nuts; stir well. Drop by spoonfuls onto wax paper.
Mix all ingredients well after each addition. Drop by teaspoonful and squash flat on an ungreased cookie sheet. Bake at 325° for exactly 13 minutes. Makes 1 1/2 dozen, depending on size of cookies.
In a 4-quart saucepan, combine ham, cream-style corn, whole kernel corn and green chilies (drained if necessary). Cook over medium-high heat, stirring occasionally, until mixture just comes to a boil (2 to 3 minutes). Reduce heat to low. Stir in sour cream and milk; continue cooking, stirring occasionally, until heated through (3 to 4 minutes). Do not allow the chowder to boil. Makes 6 servings. Per serving: 230 calories, 7 g fat.
Chop pepper and onions. Flour meat and fry all together until meat is brown. After meat is browned, add canned tomatoes and tomato sauce. If too thick, add a couple cups of water. Cook and stir for approximately 30 minutes. Finally, add pepper and salt to taste.
Melt 1 tablespoon butter in small skillet; add onion and cook until transparent. Combine onion, biscuit mix, parsley, egg, 1/2 cup cheese and milk, stirring just until moistened. Spoon into a lightly greased 8-inch square baking pan; sprinkle with remaining cheese. Drizzle with 1 tablespoon melted butter. Bake at 400° for 25 to 30 minutes or until golden brown. Yields 6 to 9 servings.
Mix sugar and cocoa together until well blended. Add milk and mix. Cook on medium heat and add butter when it starts to boil, stirring often, until a small spoonful dropped into cold water forms a soft ball in your fingers. Remove from heat; add vanilla and beat fast, until it starts to thicken. Then add peanut butter at once. Blend well and pour into pan greased with butter immediately. Refrigerate, then cut and serve.
Dissolve Jell-O in nectar. Add oil, juice, eggs and cake mix. Beat well; pour into a greased and floured tube pan. Bake at 360° for 35 to 45 minutes or until toothpick comes out clean. Glaze while hot with 2 cups sifted confectioners sugar and juice of 2 lemons.
In blender, mix oil, vinegar, salt and honey. Pour into jar and add sesame seed and tarragon. Shake well and serve or chill for future use.
Combine first 3 ingredients. Stir in remaining ingredients. Turn into 2-quart casserole. Bake, covered, at 350° for 1 hour. Uncover and stir. Bake 30 minutes longer.
Blend all ingredients in a food processor or blender until smooth and creamy (it may be necessary to do this in several batches). Transfer mixture to a half gallon or large electric or hand crank freezer. Assemble freezer according to manufacturer's directions, using about 4 parts ice to part rock salt. When electric motor stalls or hand cranking becomes difficult, remove dasher. Serve immediately, or transfer to a rigid plastic container, cover, and place in freezer for up to 1 month. Pureed tofu takes the place of egg yolks in this rich tasting but lower calorie ice cream. Makes about 2 quarts.
Half fill a large, deep saucepan with oil and preheat it to 375°. Sift together the flour, salt, baking powder and cinnamon into a large mixing bowl. In a separate bowl, beat the egg well, then beat in the sugar, milk and vanilla. Pour the egg mixture into the flour and mix slightly until moistened. Turn onto a floured surface and knead lightly. Roll the dough out to a 1/4-inch thickness. Slice into diamond shapes, about 3 inches long. Fry in oil, turning once, until they are golden brown and puffed up. Remove, drain on paper towels and sprinkle with confectioners sugar. Serve immediately with cafe' au lait. Yield: about 20 pieces.
Melt marshmallows and milk in double boiler. Cool completely. Mix together in pan cherry juice, cornstarch dissolved in water, and boil until thick. Add cherries, sugar and almond flavoring to thickened mixture. Cool completely. Whip chilled milk and add to cooled marshmallow mixture. Beat until well blended. Pour 1/2 marshmallow mixture in crust. Put layer of cherry mixture on top. Top it off with rest of marshmallow mix. Sprinkle few graham cracker crumbs on top and chill thoroughly. Serves 8.
Mix green beans, cream of mushroom soup, milk and seasonings in large bowl. Gradually stir in Durkee fried dried onions (leave 2 tablespoons for topping sprinkles). Pour mixture into baking pan previously sprayed with Pam. Use reserved onion sprinkles for top of mixture. Dribble margarine over top.
Preheat oven to 450°. Spray baking pan with Pam. Place fish single layer in pan. Sprinkle with season. Bake for 20 to 30 minutes, uncover.
Sift together dry ingredients. Add oil, eggs and mix. Then add carrots, pineapple and nuts. Put into greased layer pan or loaf pan. Bake at 350° for 35 minutes or until done. Takes longer in a loaf pan.
Fine grind onions; drain and discard juice by squeezing through cheesecloth. Add sugar, vinegar, salt and ground hot pepper. Cook together on top of stove until onions are good and done (they will turn pinkish).
Core tomatoes and drop in boiling water until the skins crack. Transfer to a bowl of cold water and slip off skins. Chop the chilies, onions, jalapeos, tomatoes and cilantro coarsely. Mix ingredients together and refrigerate until ready to serve. Serve at room temperature.
Heat oven to 375°. Cut margarine into flour, sugar, baking soda, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl.
Fry beef, suet and onion together; add spices. Stir until mixed. Simmer 4 to 5 hours. Add water as needed.
Soak beans overnight; drain and cover with fresh water. Add salt pork, onions and bay leaves. Cook	for 1 hour or until beans are just tender. Drain, reserve cooking liquid. Combine honey, pineapple juice, vinegar, ketchup, soy sauce, dry mustard and garlic powder.	Mix until blended.
Brush a large piece of heavy duty foil with some butter. In small bowl, combine butter, oil, onion, parsley, chili powder, basil, salt and pepper. Cut potatoes into 1/2-inch thick slices (do not peel potatoes). Place potatoes on foil and brush oil mixture over potatoes. Tightly seal edges of foil. Place on grill. Cook 30 to 35 minutes until potatoes are tender.
Cook pasta and drain. Add all ingredients except cheese. Let pasta set for about 5 minutes, then add cheese. This is a low-cal healthy dish that's very tasty.
Drain corn and add to melted butter. Add seasoning and cook 5 minutes over high heat. Reduce heat. Add beaten eggs and stir until eggs are cooked through, but still moist. Serve hot. Makes 4 to 6 servings.
Combine all ingredients together, except ground chuck. Add the ground chuck to other ingredients and mix together until meat holds together; set aside. Take plastic oven bag and sprinkle with flour. Place mixture in bag and seal. Bake at 350° for 1 1/2 hours.
Prepare pudding with 1 cup milk as directed on package. With mixer, slowly blend in chocolate at low speed until smooth. Then fold in whipped topping. Spoon into pie crust. Freeze until firm, about 4 hours. Garnish with additional whipped topping.
Mix sugar and cinnamon. Stir in salt, oleo and eggs. Fold in grated apples. Put in single crust (unbaked). Bake 10 minutes at 400°; for 35 minutes at 350° or until firm.
Add 2 to 3 teaspoons to hot water. Sit down and relax.
Place dinner rolls on a cookie sheet and bake 10 minutes at 375°. Mix cream cheese, mayonnaise and Ranch dressing. Spread on cooled crust. Chop up your favorite fresh vegetables and put on the filling. Top with some Cheddar cheese.
Prepare pie shell and set aside. Prepare pie filling with 3 1/2 cups milk as directed on package for pie. Add coconut to filling and cool for about 5 minutes, stirring twice. Pour in pie shell and cover with wax paper and chill for 3 hours. Spread whipped topping over pie and sprinkle with remaining coconut.
Mix cream cheese, sugar and mayonnaise. Add pineapple, cranberry sauce, nuts and Cool Whip. Mix well. Put in mold and freeze.
Heat oven to 450°. Cut shortening into flour, baking powder and salt with pastry blender in a large bowl until mixture resembles fine crumbs. Cut butter into 1/4-inch pieces. Toss with flour mixture. Stir in just enough milk so dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface, gently roll to coat. Knead lightly 10 times. Roll or pat 1/2-inch thick. Cut with floured 3-inch cutter. Place about 1-inch apart on ungreased cookie sheet. Bake 12 to 15 minutes until golden brown. Brush with butter. Serve.
Bake pie crust 10 minutes and let cool. Saute onions, pepper and mushrooms and cool. Fry bacon or ham; let cool, then sprinkle in bottom of pie crust shell along with vegetables. Sprinkle shredded cheese over bacon (ham) and vegetables; add milk to Egg Beaters and beat. Pour Egg Beaters and milk mixture over the other ingredients and bake for 25 to 30 minutes at 350°.
Place stew beef and vegetables in shallow pan. Season with salt and pepper. Mix soup and peas (juice, too) thoroughly and pour over meat and vegetables. Cover tightly. Cook for 5 hours at 250° to 300°.
Put sugar, cocoa, milk and margarine over medium heat in saucepan. Cook, stirring continually, until it starts to boil. Remove from heat. Add oatmeal, peanut butter, vanilla and salt. Stir until well mixed. Drop by teaspoonful onto waxed paper. Cool 1 hour. Enjoy!
Cream Crisco, sugar and eggs. Add coloring and cocoa. Add buttermilk alternately with flour and salt. Add vanilla. Dissolve baking soda in vinegar and fold in. Beat approximately 2 minutes by hand. Put in greased and floured cake pans and bake at 350° for 30 minutes.
Place sliced potatoes in a lightly greased baking dish. Add onion, Parmesan cheese and seasonings to taste. Toss well. Slice butter over top, cover and bake at 375° for 40 minutes. Top with Mozzarella cheese and bake, uncovered, for 10 minutes.
In a 9 x 13-inch greased baking dish arrange a layer of bread, chicken, mushrooms, water chestnuts and broccoli. Dot with butter, combine soups and mayonnaise. Pour over layers. Add pimento and cheese to casserole. Mix eggs, milk, salt and pepper; pour over all. Refrigerate overnight. Bake at 350° for 1 hour and 20 minutes. Remove from oven. Combine stuffing mix and enough butter to moisten. Spread over casserole. Return to oven to brown topping.
Grate well scrubbed (not peeled) sweet potatoes. Mix eggs and honey, then add oil. Mix until smooth. Add potato, grated orange and lemon peel in this mixture. Add spices and mix well. Pour into a well-greased baking dish and bake for 1 hour at 350°.
Cream butter, shortening, sugar and eggs. After mixed well, add flour gradually. Roll into balls. Place on ungreased cookie sheet and bake at 400° until golden. Bake longer for crisp cookies.
Mix all ingredients. It should have a texture like pancake batter. Use a large spoon and drop by spoonfuls onto hot, greased pan, and cook like pancakes. Cook until crispy.
Mix all ingredients together. Pour into pie plate. Bake at 350° for 30 to 40 minutes. Serves 8.
Mix sugar, syrup and melted butter. Add beaten eggs and vanilla. Add pecans. Pour into 9-inch pie shell. Bake 10 minutes at 400°. Reduce oven temperature to 350° and bake 35 minutes until done.
Mix well. Store in refrigerator. Take out amount as needed. Bake at 375° for 20 to 25 minutes.
Place rice in bottom of a greased casserole dish. Mix soup with water and pour over rice. Dip chicken breasts in melted butter and lay on top of rice. Bake at 325° for about 45 minutes.
Cook first 4 ingredients in large pan over medium heat until browned, stirring to crumble beef. Drain well. Wipe pan with paper towel. Return beef mixture to pan. Add cooked elbow macaroni and next 6 ingredients. Stir well. Bring to boil. Cover. Reduce heat and simmer 20 minutes. Top with cheese.
Put potatoes in a casserole. Reserve some onion rings and cheese for topping. Put remainder of ingredients in casserole. Put onion rings and cheese on top and bake for 1 hour at 350°, covered. Remove cover the last 15 minutes to brown.
Cut rolls in half lengthwise. Layer ham and cheese. Melt 1 stick butter. Add remaining ingredients. Simmer 10 minutes. Pour over top of rolls. Brush over top of rolls. Seal with foil. Sit overnight. Bake at 350° for 10 minutes.
Peel potatoes. Cut in quarters. Cut quarters in 3 strips. Dip in butter, then dip in rest of ingredients. Place in single layer in greased pan. Bake 30 to 35 minutes in 400° oven, turning once or twice during baking.
Wash roast well. In roasting pan, spread 1 package soup mix evenly over bottom. Put roast on top. Sprinkle the other package of soup mix over roast. Pour 1/2 cup of water over roast. Cover with foil and bake at 350° until roast is tender and the soup is thickened into gravy. Very good.
Mix with electric mixer. Bake in greased 9 x 13-inch pan at 350° for 30 to 35 minutes or until toothpick comes out clean.
Preheat oven to 325°. Grease a 9 x 9-inch baking pan. Melt margarine over low heat. Stir in brown sugar. Add egg and vanilla; stir well. Add flour and baking powder to this mixture. Add nuts if used. Spread mixture evenly in greased pan. Bake for 20 to 25 minutes. Cut while still warm.
Mix well and bring to a boil, stirring constantly. Boil about 3 minutes. Serve hot over chocolate cake, covered with vanilla ice cream. "Good hot fudge cake."
In heavy saucepan, mix sugar, cocoa, flour and salt. Stir in milk, then egg yolks. Cook over medium-low heat until thick, stirring almost constantly. Remove from heat. Stir in margarine and vanilla until margarine melts. Pour filling into baked pie shell.
Cook cauliflower and carrots in water with salt; drain. Mix soup and milk. Pour over cooked cauliflower and carrots. Put in casserole dish. Blend butter and crackers. Sprinkle over casserole. Bake at 350° for 25 to 30 minutes.
Blend oil and chocolate in bowl, then add sugar. Blend well. Sift flour, baking powder and salt. Add to chocolate mixture. Beat eggs in one at a time. Mix thoroughly. Add vanilla. Grease a 12 x 8 x 2-inch baking pan generously. Pour in mixture. Preheat oven to 350°. Bake 30 minutes.
Cream butter, cheese and pepper until smooth. Slowly add whipping cream; set aside. Boil pasta in salt water for 5 to 7 minutes. Drain well. (Don't rinse pasta or pot.) Put back in pot. Add butter mixture and mix well. Cover and keep warm until serving.
Cook rice; set aside. In 1 1/2-quart baking dish or bowl, beat eggs, then add sugar and milk. Spoon-stir until well blended. Add rice and spoon-stir again. Add melted margarine. If consistency is too thick, add a little more milk. Taste for sweetness. Add vanilla and cinnamon; stir thoroughly. Sprinkle with nutmeg and bake at 350° for approximately 30 to 40 minutes.
Toss together chicken, pickles, pecans, lemon juice, salt and pepper. Mix in mayonnaise. Carefully fold in eggs. Chill thoroughly. Serve on chilled lettuce. Garnish with tomatoes, sweet pickle and parsley.
Cook rice according to package directions. Add remaining ingredients. If it seems too dry, add 1/4 to 1/2 cup water to moisten. Pour into casserole and sprinkle with additional Parmesan cheese. Cover and bake at 325° for 1 hour. Serve with a vegetable, salad and rolls.
Partially defrost hash browns. Mix ingredients except 1/2 stick margarine and corn flakes. Pour into a 9 x 13-inch pan. Melt remaining margarine and mix with corn flakes and spread on top. Bake, uncovered, in a 350° oven for 1 hour and 15 minutes. Serves 12.
Layer salad in large bowl or long dish. Layer ingredients, one at a time. Do not toss. Mix Miracle Whip and sugar together, then spread. Now add cheese. Now sprinkle crumbled bacon on top. Cover and refrigerate 8 hours or overnight.
Melt chocolate chips with water. Next, beat egg yolks with sugar and fold in chocolate mixture. Fold in whipping cream. Break cake up into uneven pieces. Line the bottom of a 9 x 13-inch pan. Pour the mixture over the cake and refrigerate.
Mix all the cream cheese and the mild Mexican Velveeta with the onion soup mix and the crushed walnut pieces, after you have crushed them into smaller pieces. Take the chipped beef or ham and dice into small pieces. Then add them to the cheese mix, then form it into a ball. You may sprinkle nuts on the cheese ball if you like.
Mix and put in pie crust. Bake at 350° for 30 minutes.
Coat pork cubes with taco seasoning. Heat oil in large nonstick skillet over medium-high heat. Add pork and cook to brown, stirring occasionally. Add salsa and preserves to pan; lower heat. Cover and simmer for 15 to 20 minutes. Serves 4. Approximately per serving: calories 263; fat 10 gm and cholesterol 66 mg. Serve with hot rice and mixed bean salad.
Cream sugar and shortening. Add eggs, flour, nuts and chocolate chips. Bake for 30 minutes at 350°.
Remove the stems from the mushrooms; chop them very fine. Coat the caps with lemon juice. Remove the sausage meat from the casings; place it in a large bowl. Mix in the diced mushroom stems and a small amount of salt and pepper. Blend thoroughly, using a light touch. Preheat oven to 375°. Spoon the sausage mixture into the mushroom caps, smoothing the tops into a rounded shape. Butter a baking dish; set the mushrooms in it, sausage side up. Bake about 15 minutes, or until the sausage meat is cooked through. Serve hot, garnished with chopped parsley.
Combine lettuces, celery, onion and oranges in a large bowl. Heat and crystalize sugar and almonds. Pour out onto waxed paper. Cool and break apart. Add to salad.
Mix cream cheese and sour cream. Add remaining ingredients and top with chopped pecans. Bake at 350° for 15 minutes.
Fry onion and green pepper in bacon grease. When onion is golden, add shrimp; turn these several times with onion and pepper. Add enough water to make a sauce (about 1 cup). Do not cover shrimp with water or your sauce will be tasteless. Simmer 2 or 3 minutes and thicken with flour and a little water made into a paste. Add seasoning, Worcestershire sauce and ketchup. Cook slowly until thickens. Serve with grits, rice or hominy. Serves 4.
Mix sugar, butter, eggs, milk and vanilla. Mix until smooth. Add baking powder, soda and flour. Bake at 350° for 8 to 10 minutes.
Bake cake. Cool and cut in 2-inch squares. Mix pudding with milk.
In 1 1/2-quart dish, combine soup, sour cream, onion and pepper. Stir in potatoes until blended. Bake at 350° for 3 minutes or until hot and bubbly. Garnish with shredded Cheddar cheese and sliced green onion, if desired.
Cream sugar, butter and vanilla. Melt chocolate and add to sugar mixture. Add 1 beaten egg and beat 5 minutes. Add second egg and beat 5 minutes more. The 10 minutes beating is very important. Pour into baked pie shell. Refrigerate.
Set oven at 410° to preheat. Grease and flour a 9 x 13-inch pan. Sift together the salt, baking powder and flour. Place eggs in mixing bowl and beat vigorously until very thick and lemon colored. Gradually beat in the sugar. Fold in flour mixture until well blended. Fold in vanilla. Spread in greased pan with spatula. Bake for 13 minutes or until cake springs back when touched. Cool slightly. Cut into squares and top with berries and cream or whipped topping.
Cook egg noodles and drain. Add other ingredients. Put in a large Pyrex dish. Cook for 1 hour in 350° oven.
Place butter in 3 quart casserole dish. Heat in microwave oven on full power for one minute, or until melted. Add chocolate morsels. Heat in microwave on power level six for 3 1/2 minutes or until chocolate is melted. Cool chocolate enough so that marshmallows will not melt when stirred in. Add marshmallows and nuts. Allow to stand until stiff enough to form into rolls. Spread coconut on two (2) sheets of wax paper (1 1/2 ft length). Divide mixture in half. Form in long rolls on coconut. Coat all sides of rolls evenly with coconut. Store in refrigerator until firm. Cut 1/4 to 1/2 inch slices.
Cook macaroni according to directions and drain. Saute linguica, onion and green pepper in oil until pepper is cooked. Add tomatoes and cook until bubbly. Combine macaroni and mixture in casserole dish. Beat egg and evaporated milk together and pour over casserole. Cut cheese into small pieces and mix together with casserole ingredients. Bake, uncovered, for 35 minutes at 350°.
Heat salad oil in Dutch oven or heavy saucepan. Add garlic, carrots, celery and onion. Saute 5 minutes. Add broth, vegetable juice, tomatoes, basil, thyme or oregano, salt, pepper and crowder peas. Bring to a boil and allow mixture to simmer for at least 10 minutes. Add macaroni and cook an additional 10 to 15 minutes, stirring occasionally, until macaroni is tender. Serve in soup bowls. Sprinkle Parmesan cheese on top of chowder in soup bowl, if desired. Makes approximately 6 servings.
Mix chicken broth, vegetable broth, water and bouillon. Add raw vegetables and spices; cook until tender. Add rice and Homemade Noodles; cook until tender. Add Dumplings last and simmer 10 minutes, uncovered, then 10 minutes, covered.
Soak peas overnight. Cook with the bacon and pepper pod until the peas are very tender. Add rice and salt and pepper to taste. Pour into casserole. Cover. Bake in moderate oven (350°) until liquid is absorbed and dish is thoroughly heated.