HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar until fluffy. Add eggs and mix well. Sift flour to make 3 1/2 cups; then sift again with soda and cinnamon, in a separate bowl. Gradually add flour mixture to butter mixture to make a stiff dough. Mix in nuts and raisins. Drop by spoonful on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes. Watch carefully.
Mix together all ingredients. Cream until smooth. Bananas, pineapple or any fruit of your choice can be added.
Combine sugar and syrup. Add eggs, butter, vanilla and nuts. Mix well and pour into uncooked pie shell. Bake for 10 minutes at 400°. Then lower temperature to 300° and cook for 35 minutes.
Beat eggs. Add oil, sugar, peeled and grated zucchini and vanilla. Mix well. Sift together dry ingredients. Add to batter and mix until well blended. Bake in 2 greased and floured loaf pans at 325° for 1 hour.
Blend all ingredients and beat 2 minutes. Bake in two loaf pans (do not have to grease) at 350° for 30 to 35 minutes. For glass pans, reduce to 325°.
Place chicken breasts in 10-inch baking dish. Place pieces of chipped beef on top of each breast. Add the rest under the breasts. Sprinkle sliced mushrooms and almonds on top. Mix mushroom soup, sour cream and liquid from mushrooms and pour over chicken. Cover pan with heavy tin foil and seal tightly. Place in a 250° oven and cook 1 hour. Remove from oven. Spread cornbread stuffing over top. Cover, seal and return to oven. Increase heat to 300°. Cook 30 minutes more.
Thaw broccoli just enough to break apart and place in bowl with other ingredients. Mix until corn bread is moist. Put mix in a 9 x 11-inch pan that has been greased or sprayed with Pam. Bake approximately 30 minutes in a 400° oven.
Cut Crisco in flour and salt. Combine egg, water and vinegar. Pour over flour mixture all at once. Blend until moistened. Roll out on floured surface. Makes 4 single crusts.
In large kettle or Dutch oven, brown meat with onion. Pour off fat. Add remaining ingredients (break up tomatoes). Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Serve with shredded cheese and sour cream, if desired. Makes about 2 quarts.
Preheat oven to 350°. Cream sugar and shortening. Add eggs. Mix well. Add milk and syrup; mix until smooth. Add dry ingredients. Pour into well-greased and floured pan and bake 30 to 35 minutes.
Cook and skin chicken. Tear into bite size pieces. Drain vegetables and mix all ingredients. Bake at 350° for 30 minutes in a 9 x 12-inch pan. Top with Pillsbury biscuits and bake for 10 minutes or until golden brown.
In a bowl, stir together soup, eggs, tuna and pimento. Set aside. Mix biscuit mix and hot water. Knead dough on floured surface until smooth. Press dough onto bottom and up sides of a greased 10 x 6-inch baking dish. Sprinkle 1/2 cup cheese on dough. Add tuna mixture. Top with remaining cheese. Garnish with additional pimento. Bake at 350° for 50 minutes or until center is set. Cool 10 minutes. Serves 6.
Squeeze orange; save the juice and the rind. Quarter apple and remove the core and seeds, but not the peel. Grind half the orange rind with the apple, cranberries and nuts. Add 1 cup of the hot water to the jello and stir until dissolved. Refrigerate until mixture reaches the consistency of egg whites. Blend in fruit and nuts into thickened gelatin. Return to refrigerator until mixture sets. This is wonderful for the holidays.
Heat oven to 375°. Grease a loaf pan thoroughly; lightly dust with flour. Combine dry ingredients in mixing bowl. Stir in shortening and buttermilk. Let mixture set in pan about 15 minutes, then bake for about 45 minutes. Cover pan with a tea towel and let cool.
Mix oil, sugar, eggs and vanilla. Blend with all dry ingredients. Mix in nuts and raisins. Bake at 350° until done. Check cake mix directions for specific times.
Mix all together in bowl. Bake at 350° for 30 minutes. Put in cupcake pans with paper liners. Makes 12 or 14 cupcakes.
Mix all ingredients together. Put in a greased and floured 10 x 18-inch pan. Smooth out. Make square imprints lightly on dough. Put pie filling in each square. Bake at 350° for 30 minutes. Put on lower rack. When it starts to brown, put on top rack and brown top. Use raisin, pineapple, cherry or apple pie filling.
Arrange zucchini in greased baking dish. Top with chicken. Mix soup, milk and nutmeg. Spread over chicken. Mix Bisquick, cheese and egg until crumbly. Sprinkle over soup mixture. Sprinkle with parsley. Drizzle with melted margarine. Bake at 350° for 25 to 30 minutes.
Mix all ingredients in heavy skillet. Cook until water disappears and nuts have a sugary appearance. Remove from heat and pour nuts onto a baking sheet. Separate quickly with 2 forks.
Sprinkle chicken with salt and pepper. Place in crock-pot. Sprinkle with salad dressing mix. Cook on low for 5 1/2 hours. Combine remaining ingredients in saucepan. Cook until onion is tender, stirring frequently. Pour over chicken. Cook for 30 minutes longer. Yield: 4 servings.
Mix vegetables, chicken and soup in an ungreased 9 inch pie plate. Stir in remaining ingredients. Bake at 400° for 30 minutes or until brown.
Grease a 9 x 13-inch pan. Lay 8 slices of bread, American cheese, ham and then 8 more slices of bread. Beat eggs and milk. Pour over mixture and let stand overnight. Next morning, sprinkle with corn flakes and 1 tablespoon melted butter. Bake at 350° for 1 hour.
Combine milk, margarine and chocolate. Place over low heat until chocolate melts, stirring constantly. Remove from heat. Combine next 6 ingredients. Stir in chocolate mixture. Pour into unbaked pie shells. Bake at 375° for 40 minutes.
Lay rolls in rectangular sheet on waxed paper and press seams closed. Top each with uncooked sausage. Spread Dijon mustard over sausage. Roll jelly roll style so as to create a long narrow roll. Freeze. Thaw enough to cut and slice approximately 1/2 inch each. Bake 15 to 20 minutes or until golden brown in 375° oven.
Cook 3 minutes and cool. Add 1 heaping teaspoonful soda and 2 cups flour, sifted. Bake in slow oven.
Prebake two pie shells. Separate eggs, setting whites aside for topping. In the top of a double boiler, stir together the sugar, salt, flour and water. When well mixed, beat the egg yolks into the mixture. Place top of double boiler over boiling water in the bottom of the boiler. Add the lemon juice. Keep stirring until mixture thickens. Remove from heat and let cool, stirring occasionally. Pour into prebaked pie shells. Add 12 tablespoons sugar to egg whites while beating with a mixer. When fairly stiff, put on top of pie filling. Brown for about 5 minutes in 350° oven.
Cook onion in butter until tender, but not brown. Blend in chicken bouillon granules, salt, sage and pepper. Add milk and water. Cook and stir until thickened and bubbly. Stir in cooked chicken, vegetables and parsley. Heat until bubbly. Pour into 2 individual casseroles. Quarter 2 biscuits in each casserole. Place half of the biscuit pieces atop hot filling. Place casseroles on baking sheet; arrange remaining biscuits on baking sheet alongside casserole. Bake in a 400° oven for 10 to 12 minutes or until biscuits are browned. Makes 2 servings.
Heat oven to 400°. Mix 1/2 cup sugar and cornstarch in 2-quart saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until thick and boiling. Boil and stir 1 minute. Pour into ungreased 2-quart casserole. Place in oven to keep hot.
Cream the first 3 ingredients together. Add eggs and vanilla. Add flour, salt and baking soda. Add oats and nuts. Roll in 2 small logs and wrap in wax paper. Chill thoroughly. Slice 1/4-inch thick. Bake at 350° for 10 to 12 minutes.
In a skillet heat oil over medium high. Saute green pepper, onion and celery. Add sugar, bay leaf, peas, tomatoes, half of the tomato juice, salt and pepper. Reduce heat and simmer 15 minutes. Remove to a bowl and sprinkle with bacon. Serve hot or room temperature. Yield: 6 servings.
Beat egg whites with cream of tartar and salt until foamy. Gradually add sugar and beat until stuff, but not dry. Spread meringue on top of filling, sealing carefully to edge of crust. Bake on baking sheet at 350° for 12 to 15 minutes or unti golden brown.
Boil together first 4 ingredients to 250°, then add next 2 ingredients. Cook. Stir all the time until reaches 302°. Remove from heat; add soda and vanilla. Stir thoroughly, then pour out on well-greased table or large pan. Stretch thin as desired.
Dissolve gelatin in the water, then add the juice from the pineapple. Chill until slightly thickened, but frothy. Add the remaining ingredients and mix with a mixer. Pour into a mold or pan and chill until firm.
Melt butter in skillet; add onion, pepper and celery. Saute until vegetables are tender. Add remaining ingredients. Bring to boil; remove. Add to meats and simmer.
Boil ducks in plenty of water with strip of bacon, pod of hot pepper and minced onion. Salt to taste. Duck needs to boil a long time to be tender. The meat will pull away from breast bone when ready. Bone duck and cut into bite size pieces.
Combine first four ingredients in a saucepan. Cook over medium heat, stirring constantly, until sugar dissolves; stir in butter. Set aside. Combine flour, baking powder and salt; cut shortening into flour mixture with a pastry blender until mixture resembles coarse meal. Add milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times. Roll dough to a 12 x 9-inch rectangle. Spread apples evenly over dough; roll up jellyroll fashion and beginning with long side, cut into 12 (1-inch) slices. Place slices cut side down in a well-greased 13 x 9 x 2-inch pan. Pour sugar syrup around slices. Bake at 375° for 40 minutes or until golden brown. If desired, serve warm with vanilla ice cream.
Cook and drain ground beef. Add salsa, olives and diced cheese. Put in crock-pot or microwave until cheese is melted. Serve hot with Tostitos chips.
Bring water and broth to a boil in a saucepan. Using a wire whisk, gradually stir in 1 cup cornmeal. Return to a boil. Reduce heat and cook, stirring constantly, 5 minutes. Add whipping cream; cook 20 minutes, stirring often. Stir in cheese.
Combine sugar, eggs and oil. Beat well. Combine flour, soda and salt. Add to sugar mixture, one cup at a time, mixing well after each addition. Stir in vanilla, cinnamon, pears and nuts. Spoon batter into well greased 10-inch Bundt pan or tube pan. Bake at 325° for 1 1/2 hours. Powdered sugar glaze if desired. Remove cake from pan when cool and glaze.
In a small bowl, beat cream cheese until smooth; stir in horseradish and chives. Spread each meat slice with about 1 tablespoon cream cheese mixture. Top with cheese slice and spread 1 more tablespoon of cream cheese mixture on cheese. Roll up; chill. Before serving, slice each roll into small pieces.
Mix well. Press into greased baking dish. Bake at 350° for 40 to 60 minutes.
Melt 2 sticks margarine. Set aside. In a 9 x 13-inch lightly greased pan, pour large can of crushed pineapple (plus juice). Next, spread a can of cherry, apple or blackberry pie filling over pineapple. Then sprinkle a box of yellow cake mix (dry) over this. Pour melted margarine over the cake mix. Top with 2 or more cups of chopped pecans. Bake at 350° for 35 minutes. Delicious served warm!
Preheat oven to 350°. Place raisins in 1/2 cup boiling water. Cool and drain but reserve the water. Cream sugar, shortening and molasses. Sift dry ingredients. Add flour mixture to creamed mixture, alternating with reserved water and mixing well. Fold in nuts and raisins. Grease and flour loaf pan (or muffin tins) and bake 30 minutes until done.
Brown ground beef, drain. Add remaining ingredients, except water. Simmer ten minutes. Add water and cook on medium-high for about 30 minutes.
Melt margarine over low heat. Saute garlic, onion and celery until clear. Add parsley, salt, pepper and marjoram. Stir in cubes and toss until coated. Place shrimp in 9 x 9-inch greased pan, sprinkle with lemon juice. Spread bread mixture lightly over shrimp. Bake at 375° for about 25 minutes or until top is brown.
Combine all ingredients; pour into pie shell and bake at 400° for 40 minutes. Shield pie crust with foil the last few minutes to prevent overbrowning.
Add flour to skim milk. Beat or stir until smooth. Place broth or drippings and onion in saucepan; heat to boiling. Add flour-milk mixture to broth very slowly, stirring constantly. Season and reduce heat. Cook 5 minutes, stirring constantly.
Preheat oven to 350°. Bake pecans about 8 minutes until lightly brown. Cool and break into large pieces. In a saucepan melt the semi-sweet and unsweetened chocolate and butter over low heat. Mix and remove from the heat.
In a small bowl combine cream cheese, Cheddar cheese, onion, sweet pickles and salt; mix well. (Use hands to get it really mixed.)
First mix soups and sour cream together, then add chopped chicken to the mixture, also add the green chilli and the onion. Layer with tortillas first. Top layer should end with tortillas, then add cheese. Cook in crock-pot on low 4 to 5 hours.
Mix sugar and flour together and add to crushed pineapple. Stir in beaten eggs. Pour into 1 1/2-quart casserole dish. Top with bread cubes which have been combined with melted margarine. Bake at 350° for 30 minutes. This is a good side dish for ham and other meats.
Peel and quarter potatoes. Put about 1 inch water over potatoes. Add 1/4 to 1/2 cup barbecue sauce and 1/2 stick margarine. Salt and pepper to taste. Stir barbecue sauce into water. Boil potatoes until done (do not overcook, should be firm). Add another 1/2 cup barbecue sauce only fold together. Do not stir. Turn burner down so sauce gets onto potatoes. Water should not be half above potatoes when last sauce is added. (Goes well with pork, steak or chicken.)
Mix all ingredients together. Stirring constantly, bring mixture to a boil and boil for 2 to 3 minutes or until the filling is thick enough to spread. Stir in butter and spread on cake.
Beat egg whites and salt until stiff. Add vanilla, sugar and chocolate. Drop on greased tins.
Mix flour and Crisco until looks like meal. Add water and salt. Roll out on floured board for crust. Only makes one pie crust.
Heat milk and butter in small saucepan until butter is melted. Stir in hot cocoa mix until smooth. Boil gently 1 to 2 minutes, stirring constantly, until sauce is slightly thickened. Serve hot over ice cream. Makes 2/3 cup.
Cut butter into flour and sugar mixture. Add ice water and nuts. Work up well. Drop by teaspoon onto baking sheet. Bake at 350° for 10 to 12 minutes. Roll into powdered sugar while hot.
Cream margarine, sugar, eggs and 1 teaspoon vanilla together. Add flour and spices and blend well. In a separate bowl, using a wooden spoon, blend 2 teaspoons vanilla, the soda and the applesauce. Add applesauce mixture to flour mixture; blend well. The batter will be stiff so stir until well mixed.
Mix softened margarine and corn bread mixes. Add egg and milk; stir well. Add corn and mix thoroughly. Pour into a greased 9 x 9-inch baking dish. Bake in a preheated 350° oven for 30 to 45 minutes until golden brown and mixture is set (but not as done as corn bread).
Cut chicken into bite size pieces. Marinate for 20 minutes in Italian dressing. Pour into pan and saute until tender. Add onion and cook until tender. Add mushrooms, zucchini and tomato; cook approximately 5 minutes. Sprinkle with cheese. Cover until cheese is melted. Serve over rice. You can substitute your own favorite vegetables. Makes 4 servings.
Prepare rice according to package directions. Combine the soup and mayonnaise together. Layer ingredients in a buttered casserole dish. Bake at 350° for 1 hour or until bubbly. Serves 8.
Cream butter and sugar and beat. Add egg and beat. Add sifted dry ingredients alternately with milk. Beat until smooth. Fold in berries. Pour into 9 x 9-inch greased pan. Sprinkle with cream topping. Bake at 375° for 35 minutes.
Dissolve marshmallows in milk on stove in double boiler until all are melted. Then set aside to cool. Whip 1 pint cream. Drain pineapple well and add to cooled marshmallows and milk. Fold in whipped cream. A 9 x 13-inch pan or bowl may be used. Sprinkle top with cracker crumbs. Place in refrigerator. When ready to serve, whip remaining 1/2 pint whipping cream for the topping. May garnish with cherries.
Cook over medium heat until thick, stirring constantly. Pour into 2 baked pie crusts. After they are cool, top with Cool Whip.
Mix the first 4 ingredients in a 13 x 9-inch pan. Spoon over this the cake mix and top with nuts. Bake at 350° for 45 to 50 minutes.
Wash chicken and dry on absorbent paper. Arrange, skin side down, on rack or cookie sheet. Combine remaining ingredients and heat until butter is melted. Brush chicken with mixture and put in preheated broiler about 4 inches from heat. Broil for 50 to 60 minutes under medium heat, turning 3 or 4 times and brushing with barbecue mixture. Makes 3 to 4 servings.
Brown meat and saute onions and garlic. Add consomme, water, tomatoes (break whole tomatoes in pieces), V-8 and seasonings. Simmer about 30 minutes. Add rice, spaghetti and vegetables. Simmer 20 minutes. This makes a very thick soup. It may be diluted with tomato juice, V-8 or water, if desired. Makes about a gallon.
Mix all ingredients and store in covered container in refrigerator overnight. Pour into a 9 x 12-inch baking dish and bake at 350° for about 1 hour. DO NOT PREHEAT OVEN. Put into cold oven. Done when inserted knife comes out clean.
Mix all ingredients together and divide into 3 cake pans; bake at 350° until done (about 20 to 30 minutes). Cool layers before frosting.
Mix mayo, mustard, white and black pepper in bowl. Preheat oven to 375°. Place bluefish in shallow baking dish. Squeeze lemon over fish and cover with mixture. Bake for 15 minutes and serve.
Melt the 1 stick margarine and mix with the graham cracker crumbs. Pack into a 9 x 13-inch pan.
Put first 6 ingredients into greased 1 1/2-quart casserole. In small bowl, mix eggs, oil and Bisquick. Pour over zucchini and bake at 350° for 50 minutes.
Melt butter in pan. Put 1/2 cup to 1 cup sugar and peaches in another pan; bring to boil. Spoon peaches over butter. Mix flour, 1 cup sugar, baking powder and milk together; spoon over peaches. Bake for 25 minutes at 375°.
Chop the tomatoes and peppers in chunks. Cut scallion into large pieces. Blend all ingredients in blender. Keeps up to a week in refrigerator. Serves 6. Calories 24 (1/2 c.). Fat 0 gm., 0% fat.
Preheat oven to 350°. Pour pie filling into 9 x 13-inch pan. Mix cake mix, butter and nuts until crumbly. Pour over pie filling. Bake 45 minutes to 1 hour until bubbly.
In a large skillet, brown ground beef; pour off fat. Add onion, green chilies, tomatoes, salt and pepper. Simmer 10 to 15 minutes.
Pour cider in coffee percolator. Put spices in basket of percolator. Plug in and let percolate. Makes 2 cups.
Preheat oven to 350°. Mix all ingredients in large mixing bowl and pour into greased loaf pan. Bake at 350° for 1 hour. Let bread cool for 10 minutes, then turn out of pan. For best results, wrap in foil and let sit for 24 hours.
Combine oleo and cheese, mixing until smooth. Add flour, mixing well. Chill 1 hour. Shape dough into 1-inch balls. Place each in a well-greased miniature muffin pan, shaping into a shell. Bake at 350° for 25 minutes. Allow to cool before filling.
Saute mushrooms in butter until lightly browned; drain well and set aside. Combine next 7 ingredients in container of electric blender; process until well blended. Combine egg mixture, mushrooms, cheese and ham. Pour into greased 10-inch quiche dish. Bake at 350 degrees for 45 minutes or until set. Quiche should be puffed and golden brown. Let stand 10 minutes before serving.
Mix all the above ingredients in a blender. Pour into greased 9-inch pie plate. Bake at 350° for 45 minutes.
Add cheese and Ro-Tel tomatoes to crock-pot or saucepan and let cheese melt. Brown hamburger meat and drain fat. Add taco seasoning to hamburger. Pour this mixture in with cheese and Ro-Tel tomatoes. Keep warm and serve with tortilla chips.
Microwave sugar, butter and milk for 11 minutes on High, stirring twice. Add chocolate chips, marshmallows, nuts and vanilla. Stir together. Put in a pan to cool and set.
Boil tortellini; drain. Chop tomatoes; place in a large bowl. Chop basil and parsley; crush garlic and add to tomatoes. Stir in oil, vinegar, salt and pepper; mix. Add tortellini to mixture; coat well. Goes great with a loaf of Italian bread.
Drain and mix corn, mushrooms, water chestnuts, bean sprouts, peas and pimento. Add cauliflower, bell pepper, onion and celery.
Cream the butter and sugar. Add remaining ingredients and mix well. Refrigerate 2 to 3 hours. Roll thin crust and cut out cookies. Bake on lightly greased sheet at 375° for 7 to 8 minutes.
Boil sugar, salt, milk and butter exactly 4 1/2 minutes. Put in large bowl the chocolate, chocolate chips, marshmallow cream and walnuts. Pour hot mixture over chocolate mixture and stir until smooth. Makes 5 pounds.
Beat eggs, add melted margarine, sour cream, whole kernel corn, creamed corn and corn bread mix. Mix together. Bake in 2 1/2 quart casserole sprayed with Pam at 350° 40 to 50 minutes.
Mix first 5 ingredients together well in a large bowl. Cool to lukewarm. Add dry yeast. Mix well. Gradually add enough white flour to make a stiff dough; knead and let rise. Punch down; let rise until doubled in bulk in greased loaf pans. Bake in a 350° oven for 40 to 50 minutes. Makes 2 large loaves.
Stir flour with 1 cup sugar, cocoa and baking soda. Mix 1 cup water with vanilla, oil and vinegar. Add liquid to dry ingredients and mix well with wooden spoon. Place midget 2-inch baking cups on baking sheet. Spoon batter into cups and fill only half full. In small mixing bowl, mix egg with cream cheese and remaining sugar until well blended. Stir in mini chocolate chips. Place 1 teaspoon of cream cheese mixture in each cup. Bake in preheated oven at 350° for 20 to 23 minutes. Yields 40 to 42 cupcakes.
Mix all ingredients and press into greased 9x13 pan. Bake at 325 degrees about 30-45 minutes. Cut into squares after cooling.
Heat oven to 325°. Grease and flour 10-inch tube pan. In a large bowl, cream sugar, butter and vanilla. Add eggs, one at a time. Add mashed yams, beating well. Lightly spoon flour in measuring cup; level. Add flour, soda, cinnamon and nutmeg; mix well. By hand, fold in pecans, raisins and pineapple. Spread batter into pan evenly. Bake for 60 to 70 minutes. Cool in pan 10 minutes. Invert on plate and cool completely. Heat frosting until melted, stirring constantly. Spoon over cake.
Cook broccoli; set aside. Saute celery and onion in oleo. Mix all ingredients together and pour into a large casserole dish. Heat in oven or microwave.
Toss rice, pineapple, celery, grapes, nuts and chicken together.
Boil chicken, allow to cool; save broth. Cook rice according to direction on package. When cool, pulled chicken into bite size pieces. In a large bowl, combine sour cream, cream of chicken soup and chicken broth; season with salt, pepper and sage to taste. Mix well. Pour into a buttered casserole dish. In a zip lock bag, crush crackers into crumbs; add melted butter. Mix. Sprinkle to cover casserole. Bake at 350° until bubbly hot and topping is golden brown.
Cook beans as package directs, but cook just 5 minutes. Drain well. Mix with rest of ingredients, except onion rings. Pour into a greased 2-quart casserole. Bake at 400° for 20 minutes. Sprinkle top with onion rings. Bake 10 minutes longer.
In saucepan, melt butter over low heat. Stir in flour until smooth. Gradually add milk and cook; stir until mixture thickens. Put aside and add salt, Cheddar cheese and Parmesan cheese. Stir until melted. Add potatoes; stir until mixed. Place in 2-quart dish. Sprinkle bread crumbs on top and bake, uncovered, at 350° for 30 to 35 minutes.
Layer sauerkraut in a 9 x 13-inch pan. Sprinkle garlic salt and onion over it. Top with sour cream; crumble corned beef over this, then cheese. Top with bread cubes and drizzle melted oleo over bread. Bake at 350° for 30 to 35 minutes.
Cook pasta. Cool under water and drain well. Chop celery and onions fine. Add remaining ingredients and mix well. Serve.