HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour a 9 x 9-inch pan. Cream shortening and sugar. Beat in egg. Sift together flour, ginger, cinnamon and salt. Dissolve baking soda in buttermilk. Alternately add flour mixture and buttermilk to creamed mixture. Beat in molasses. Fold in blueberries. Pour batter into prepared pan. Sprinkle with sugar. Bake one hour or until sharp knife inserted comes out clean. Serve slightly warm or room temperature. Makes 9 servings.
Brown ground beef with chopped onion. In a separate bowl, mix cream of mushroom soup, Ro-Tel and Ranch Style beans. Add to meat mixture and heat. Place a layer of Doritos chips in a baking dish. Pour mixture over chips. Add grated cheese to top. Bake in conventional oven at 350° for 20 to 30 minutes or microwave for 8 to 10 minutes.
Put cranberries, apples and oranges through food grinder, using coarse blade. Add sugar and let stand 1 hour. Add nutmeats and grapes; chill. May serve as it or molded. Dissolve 2 packages of gelatin in 1 cup boiling water and chill until syrupy. Add to cranberry mixture and chill until set.
Bring sugar and vinegar to a boil in saucepan. Slice pickles in half lengthwise. Reserve some pickle juice. Place 2 or 3 garlic cloves in bottom of empty pickle jar; add sliced pickles. Pour hot vinegar mixture over pickles; add the reserved pickle juice if vinegar mix does not cover pickles totally. Refrigerate for 3 days before using. Excellent to have on hand in refrigerator.
Cook rice according to recipe on the box. While rice is cooking, brown and drain sausage. Drain tomatoes. In a bowl, mix together cooked rice, sausage, olives, green peppers, tomatoes and half of the Cheddar and Mozzarella cheeses. Transfer to a baking dish and sprinkle with the remaining cheese. Bake for 1/2 hour at 350°.
Cut away tubes and outer membrane from liver. Wash liver in cold water; dry. Coat with mixture of flour, salt and pepper. Heat cooking oil in skillet; saute onions until transparent. Set onions aside and brown liver on both sides (5 minutes). Place onions in pan with water. Cover and simmer for about 15 minutes.
Slice onion to desired thickness. Mix seasoned salt, salt, pepper and flour together. Sprinkle 1/2 teaspoon seasoned salt into buttermilk. Put onion rings in flour, then in buttermilk and back into the flour mixture. Do this twice. Deep fry in deep fryer at 300°. Let fry until golden brown. Drain on paper towel.
Mix first 3 ingredients well, then add remaining ingredients. Mix well. Bake in 9-inch unbaked pie crust for about 45 to 50 minutes at 350°.
Boil the peelings in a potful of water 1 hour. Peel the white off the peeling with a spoon and discard the white. Cut the orange peels in small pieces and cook them with 1 cup sugar and 1/4 cup water. Boil them until the water almost disappears. Make a batter of the remaining ingredients. Mix the prepared orange peels into the batter. Pour into a loaf pan and bake for 1 hour at 350°.
Heat the soups, chilies, broth and milk. Set aside. Layer 9 x 13 casserole as follows: tortillas, mixture, onion, cheese (save enough for top layer) and chicken. Bake at 400° (until it bubbles) for 30 to 45 minutes.
Combine 1 cup brown sugar, water, butter and corn syrup. Cook until a small amount forms a soft ball in cold water. Scald milk. Combine 1/2 cup brown sugar, cornstarch and flour. Mix well. Add scalded milk and cook for 15 minutes or until thick and smooth. Pour in beaten egg yolks and cook for 1 minute longer. Add butterscotch mixture. Pour into baked shell and cover with meringue and brown.
Brown sausage, onion and green pepper. Add Ragu sauce, mushrooms and pepperoni. Pour over macaroni. Top with cheese. Bake at 350° in 9 x 13-inch pan until bubbly.
Saute all vegetables in salad oil; sprinkle with soy sauce and teriyaki. Salt and pepper to taste. Saute 5 minutes, stirring constantly.
Cover bottom of 9 x 13-inch pan with rice. Cover rice with about 2 1/2 cups water. Sprinkle 1/2 package dry onion soup over water and rice. Lay chicken pieces over rice and water (legs, thighs, breasts; remove skin). Cover with 2/3 can of golden mushroom soup; spread evenly. Cover with foil. Bake 1 1/2 hours at 350°.
Cook first three ingredients until syrup spins a thread. Add butter, vanilla and peanuts. Cook until peanuts are done and brown. Remove from fire and add soda. Stir quickly and pour into buttered pie pans. Beat pie pans until candy spreads evenly over bottom. Makes 7 or 8 patties.
Put cranberries through food chopper. Quarter lemon, remove seeds and put through chopper. Add pineapple and blend all with sugar. Chill in refrigerator a few hours before serving. Makes 1 quart relish.
Mix dry ingredients. Add boiling water and then oil and then food coloring. Store in covered container or Ziploc bags to keep moist. You may use dry, unsweetened jello mix or Kool-Aid mixes to make colors that may not be available by using food coloring.
Turn on crock-pot and place meat in. Make slices in meat and put cloves of garlic in. Sprinkle meat with cumin and chili powder. Place bay leaves on top. Add water and sprinkle with salt. Cook on high for 8 hours or low all day. When meat is done and very tender, remove from pot and cool. Shred beef with fingers and place back in crock-pot, along with the juices that are already in there. Salt to taste. Serve with flour or corn tortillas, salsa (pico de gaio), shredded lettuce and tomatoes.
Drain pineapple (save juice). Grind cranberries and apples. Add pineapple and sugar; let set overnight. Next day, add nuts. Dissolve jello in 1 cup water and pineapple juice. Add to mixture and pour into mold or bowl.
Make a crust by crumbling together crust ingredients. Press into 9 x 13-inch pan. Bake 15 minutes at 350° until lightly browned. Cool.
Mix all ingredients until coated. Drop by teaspoon on waxed paper covered cookie sheet. Put red hots onto look alike holly.
Cut steak into thin strips. Brown meat in oil. Add onions. Blend in soup, mushroom liquid, mushrooms and garlic. Bake at 350° for 1 hour, in covered casserole dish. Serve on rice.
Mix sugar, cocoa, flour and salt. Add water and milk. Stir constantly and cook until thick. Add butter and serve with hot biscuits.
Mix juices and sugar in pot. Break cinnamon sticks and put with cloves in spice ball. Cook on low boil for 10 minutes. Remove spice ball. Keep hot to serve.
Cook pasta; drain and chill. Mix with and blend in cauliflower, broccoli and onion. Mix and blend cream cheese, yogurt and salad dressing; pour over veggies.
Combine vinegar, oil, salt and seasonings with egg and onion in a 2-quart saucepan. Add chicken to mixture and let stand at room temperature, covered, for 1 hour. Place chicken skin side down, 7 to 9 inches from heat. Broil 30 minutes basting frequently. Turn chicken and baste. Broil 15 minutes more. Chicken should be tender and golden.
Melt margarine in the chosen casserole dish. Add other ingredients and bake at 350° for 45 minutes or 375° for 30 minutes.
In a bowl, combine 1/3 cup of soup with hamburger, bread crumbs, egg, salt and pepper. Shape into 6 to 8 oval patties. Brown patties in skillet; drain. Gradually blend remaining soup into flour until smooth. Add to skillet remaining ingredients. Stir and cover. Cover over low heat 20 minutes or until done. Stir occasionally.
Drain apricots, reserving syrup. Add water to make 1 cup. Set aside. Brown chicken in hot oil in skillet. Add water/syrup mixture, margarine, sugar, vinegar and allspice. Bring to boil; cover. Reduce heat and simmer 5 minutes. Stir in stuffing mix and apricots. Remove from heat and let stand 5 minutes. Makes 4 servings.
Mix together first 5 ingredients. Bring milk and 2 tablespoons butter to slight boil. Mix with batter. Pour into greased 8 x 8-inch pan. Bake at 350° for about 30 minutes. Mix last 5 ingredients together and spread on cake while cake is still warm. Broil until topping is bubbly and brown. Makes 10 servings.
Dissolve 1 package German's sweet chocolate, grated, in 1/2 cup boiling water. Cool thoroughly. Cream Crisco or butter and sugar. Add egg yolks and beat well. Add 3/4 cup buttermilk and flour alternately. Add vanilla. Add soda to remaining buttermilk and add to the mixture. Add chocolate and water (cooled). Then fold in beaten egg whites. Bake in 3 well-greased lightly floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Let cake cool slightly in pan. Layers are very tender when warm.
In skillet, brown chicken in cooking oil. Season with salt and pepper. Place in a large baking dish. In same skillet, cook onion and celery until tender, but not brown. Add remaining ingredients. Heat through and skim off excess fat. Pour sauce over chicken. Bake, uncovered, at 325° for 1 1/4 hours, basting 2 to 3 times during baking. Makes 3 to 4 servings.
Scald, peel and chop tomatoes. Remove all seeds and let sit on paper towels to drain most of juice. Place paper towels over tomatoes and press lightly to remove excess. Measure 5 to 6 cups. Cut lemons into very thin slices, then quarter slices. Combine all ingredients in a pot. Place over medium to hot heat; bring to boil. Stir frequently so it won't stick. When it thickens, put in sterilized jars and add one cinnamon stick to each jar. Seal. Process in hot water bath for 10 minutes to complete seal. Makes 4 pint jars or eight 8 ounce jars.
Mix together the taco seasoning mix and sour cream. Layer beans, sour cream mix, tomatoes, onions, cheese and olives in 8 x 12-inch dish.
Add flour, salt and shortening. Cream butter with cream cheese until fluffy and mix with flour mixture until a smooth ball is formed. Wrap well with plastic wrap and refrigerate for at least 4 hours. When removed from refrigerator, roll out dough on floured surface. Cut 3-inch triangles (or round). Place 1 tablespoon of applesauce on each round, fold over and seal edges.
Mix all ingredients together. Pour in pie shells. Bake at 350° for 50 to 55 minutes. Makes 2 pies.
Crush candy; add light cream. Heat in double boiler until "mushy". Add gelatin, dissolved in cold water. Chill until partially set. Fold in whipped cream. Break cookies in half and line sides of pan. Line bottom of pan with cookies. Pour in half of peppermint mixture, another layer of cookies and rest of peppermint mixture. Top with cookies. Chill 12 to 24 hours.
Preheat oven to 350°. Place chips side by side on cookie sheet and warm in oven for 2 to 3 minutes. Sprinkle grated cheese on each chip. Warm in oven until cheese is melted (4 to 5 minutes).
Cream margarine, sugar and vanilla. Beat and add eggs, one at a	time. Add graham cracker crumbs and baking powder, which has been mixed with milk. Bake at 350° for 25 to 30 minutes.
In 10-inch skillet over medium-high heat in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot margarine, cook mushrooms and onion until vegetables are tender and liquid is evaporated, stirring often. Stir in soup and sour cream. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Serve over noodles. Sprinkle with parsley. Garnish with red and green pepper, if desired.
Mix beef, bread crumbs, onion, egg and parsley; shape into 24 meatballs. In skillet, brown meatballs. Pour off drippings. Stir in soup, water and pickle. Cover; cook over low heat 20 minutes. Stir often. Serve with rice. Makes 4 servings.
Sift flour with baking powder, salt and spices. Combine sugar and eggs. Add shortening and beat until mixture is light and fluffy. Add milk and dry ingredients; mix thoroughly until smooth. Handle as little as possible and roll dough on floured board 1/3-inch thick. Cut with floured doughnut cutter. Fry in deep fat (375°) until golden brown, turning frequently. Drain on absorbent paper. Makes 3 1/2 dozen small doughnuts.
Sift flour. Stir in baking powder, salt and sugar. Sift together 2 times into a large bowl. Add milk and mix thoroughly. Cut in shortening with pastry blender or 2 knives until mix feels like cornmeal. Store in tightly covered container at room temperature.
Measure 1 teaspoon cinnamon and sugar in small bowl. Stir. Roll biscuits in this mixture. Place in round dish. Press a hollow in each biscuit. Put 1 heaping teaspoon of pie filling in each hollow. Sprinkle leftover mix on top. Bake on Medium power in microwave for 6 minutes. (You will need to turn them if your microwave has no turntable. Turn at 3 minutes.) They are done if the top springs back when lightly pressed with finger. Place confectioners sugar, vanilla and milk in a small bowl. Stir until smooth. Drizzle over buns. Sprinkle a little extra cinnamon on top.
Place rhubarb in bottom of greased 9 x 13 pan. Sprinkle with sugar, then raspberry jello powder. Sprinkle cake mix over jello. Pour water over cake mix, then drizzle melted margarine over top of mixture. Bake 1 hour at 350°.
Taste to adjust seasoning. Combine all ingredients and bring to a boil. Simmer for about 1 hour, stirring often. Yield: approximately 1 1/2 gallons.
Thaw fish. Cut in 2 1/2-inch pieces; salt and pepper and dip in flour. Brown on each side in oil. Remove pieces to a platter. Combine onions, green pepper, tomatoes, garlic, celery, water and brown sugar. Cover over low heat about 20 minutes. Add 1 cup of oil and catsup. Stir well. In a large 12 x 15-inch pan, pour 1/2 of the cooked sauce. Place fish on sauce and pour remaining sauce over fish. Bake at 350° for 30 minutes.
Cook ground beef, onion and pepper until tender. Remove from heat; add all other ingredients (except cheese and chips). Mix well, then cover with chips (crumbled) and cheese. Bake at 350° for 1 hour.
Beat egg whites until stiff. Add sugar and vanilla. Break up crackers with hands or food processor and add to egg white mixture. Add nuts; mix and pour into lightly greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Let cool thoroughly.
Mix raisins, orange juice and water. Cook 5 to 10 minutes. Mix together sugar and flour. Stirring constantly, slowly pour sugar mixture into raisin mixture. Cook until thick (a few minutes). Remove from heat. Add lemon juice and nuts (if desired). Pour into an unbaked pie shell and add a pastry top. Bake at 425° for 30 to 40 minutes.
Peel and slice peaches. Place in pie crust. In heavy saucepan, add jello, sugar and cornstarch. Mix together well. Add water and stir with wooden spoon. Turn burner on high. Stir mixture often. After it starts boiling, reduce heat to medium and cook for 3 minutes, stirring constantly. Pour over peaches. Refrigerate for at least 2 hours. Top with Cool Whip.
In a small mixing bowl, beat the cream cheese and 2 tablespoons sugar until smooth; set aside. Place the bread mix in another bowl. Combine the milk, oil and egg; stir into bread mix just until moistened. Fill paper-lined muffin cups one-fourth full with batter. Place 2 teaspoons cream cheese mixture in the center of each; top with remaining batter. Sprinkle with remaining sugar. Bake at 400° for 18 to 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Mix cream cheese, margarine and powdered sugar. Mix pudding by itself with milk; set aside. Mix everything together except Oreos. Process Oreos. Layer mixture and Oreos, ending with Oreos.
In a Dutch oven or heavy casserole, saute bell peppers, onions and celery in butter until soft. Then add the tomatoes and beans; cook over low heat for 45 minutes, stirring now and then to avoid sticking. Finally, stir in the grated cheese, salt and pepper to taste. Cover and bake in a 300° oven for about 1 hour. Serve hot over cooked rice.
Cook broccoli as directed on package; drain. Saute onion in butter. Combine all ingredients, mixing together. Pour into baking dish. Cover with grated cheese and crackers. Cook, uncovered, for 30 minutes at 350°.
Chop almonds and toast at 350° for 3 to 5 minutes. Set aside. Blend together until smooth, pie filling mix, corn syrup, milk, egg	and chips. Add almonds and pour into pie shell. Bake at 375° about 45 minutes or until top is firm and begins to crack. Cool at least 4 hours. Garnish with whipped topping, if desired.
Pour boiling water over tea bags; cover and let stand for 5 minutes. Remove bags. Combine tea, sugar, juices and spices in a large Dutch oven. Heat to a boil; reduce heat and simmer 15 to 20 minutes. Serve and enjoy.
Mix beef and soup mix. Press mixture into large cookie sheet (must be thin). Bake at 350° for 1/2 hour. Drain grease. Cut meat into 40 squares. Place 1 meat square, 1 cheese and 1 pickle slice on each roll. Arrange on cookie sheet. Cover with foil and put in a 325° oven until hot, 10 to 12 minutes.
In medium bowl, beat cream cheese until smooth. Gradually stir in crushed pineapple, pecans (1 cup), green pepper, onion and salt. Shape into two balls and roll in remaining nuts. Wrap in plastic wrap and foil. Refrigerate overnight. Serve with assorted crackers. Makes two balls.
Break half of the cake into small pieces. Put in bottom of a 9 x 13-inch cake pan. Beat egg yolks until light. Add butter, sugar and vanilla. Beat well. Mix with cream that is already whipped. Pour half over cake layer, then crumble half of the candy bars over cream mixture. Repeat with rest of cake, cream mixture and candy bars. Cover with chopped nuts. Refrigerate overnight.
Peel and cube potatoes. Place in a large, plastic bag with oil and soup mix and shake to coat potatoes. Pour in baking dish and discard plastic bag. Bake at 350° for 45 minutes.
Place 4 slices of bread on bottom of baking dish. Put remaining ingredients on top. Place other 4 slices of bread on top. Refrigerate overnight. Bake at 350° for 1 hour. Serves 4.
Toast English muffin halves in broiler or toaster. Spread two tablespoons of spaghetti or pizza sauce on muffin. Top with meat of your choice. Sprinkle with Parmesan and Mozzarella cheeses. Place in broiler until cheese melts, approximately 5 minutes.
Place 1 or 2 teaspoons of mixture in cup and add boiling or ice water.
Blend margarine and cheese spread. Add flour; mix and chill. Shape into 1-inch balls. Lay on cookie sheet and freeze. Store in freezer containers. Remove from freezer. Place 2 inches apart on baking sheet. Bake 8 to 10 minutes at 425°. Makes about 40 pennies. Should be soft when done.
Cream margarine and sugar. Add eggs. Sift dry ingredients together and add alternately with sour cream. Add almond flavoring. Grease and flour tube pan. Put a layer of batter in bottom of pan. Add half of cranberry sauce. Put remaining batter on top. Add remaining cranberry sauce and nuts. Bake at 350° for 50 to 55 minutes.
Mix first 4 ingredients. Blend cornmeal mix and baking powder and add to liquid mix. Bake in 350° oven for 30 minutes.
*BLKLIN incense from Sheba, and the sweet cane from a far country."
Saute onions, green pepper and celery in margarine; drain off margarine and reserve for toasted crumbs. Mix soups and salad dressing and add to first ingredients. Add salt, pepper and Worcestershire sauce to taste. Mix seafoods together and add to mixture in a large greased casserole or pan. Put a layer of rice and a layer of seafood mixture until all is used. Top with toasted buttered bread crumbs. Bake at 400° for 30 minutes. Serves 6 to 8.
Prepare lasagna according to package directions and drain well. In medium bowl, blend Ricotta, eggs, Parmesan cheese, salt, pepper and garlic powder. Stir in spinach and 1 cup Mozzarella cheese. Spread Ricotta mixture evenly on lasagna strips. Roll up each strip. Spread one third of sauce on bottom of 12 x 8-inch baking dish to cover. Place roll-ups seam-side down in sauce. Top with remaining sauce. Sprinkle with remaining 1 cup Mozzarella cheese. Cover. Bake in a 350° oven until hot, 45 to 50 minutes. Serves 6.
Cook bacon until crisp. In bacon drippings saute onion and green pepper until tender. Return bacon to skillet. Add beans. Stir in brown sugar, ketchup and Worcestershire sauce. Blend well. Pour into casserole dish. Cover and bake at 350° for 3 hours.
Mix well, the soy sauce, sugar, mustard, horseradish and garlic powder. Now add chicken wings and mix well. Let stand overnight or several hours. Bake on jelly roll pan at 350° for about 45 minutes.
Brown ground beef in cooking oil; add onion. Cook until tender. Add remaining ingredients. Simmer 1 hour.
Blend 1 tomato, 1/2 the onion, 1/2 the bell pepper, 1/2 cucumber, pimento and 1/2 cup tomato juice. Chop remaining 1 tomato, 1/2 the onion, 1/2 cucumber and 1/2 bell pepper.
Dissolve yeast in water. Add salt and 2 Tbsp sugar and enough flour to make sponge (about 4 cups). Cover and let rise, for 1 hour. Add milk, egg, melted butter, remaining sugar and enough flour to make soft dough. Mix well. Place in greased bowl, cover and let rise until doubled in bulk - about 1-1/2 or 2 hours. Divide dough. Roll out on floured board to about 1/4 inch thickness.
In a skillet on medium heat, mix oil and onion. Brown onion. Add ketchup and mustard. Stir. Add crumbly corned beef. Serve on warm buns with your favorite toppings.
Blend flour, sugar and margarine until crumbly. Add nuts. Press 2 3/4 cups mixture into ungreased 9 x 13-inch pan. Combine remaining mixture with the rest of ingredients. Stir in chopped apples. Spoon over crumble base. Bake at 350° for 30 to 40 minutes. Top with whipped cream or powdered sugar, if desired.
Mix together softened cheese spread, margarine and garlic powder. Spread on both sides of bread slices and spread tops of loaves. Then sprinkle Parmesan on top. Wrap bread in foil. Bake in 350° oven for 15 minutes.
Mix all together. Make balls and flatten. Bake at 350° for 10 to 15 minutes. Don't overbake.
Drain pineapple; save juice. Mix pineapple with marshmallows and refrigerate overnight. Heat juice, flour, sugar and vinegar until thick. Refrigerate overnight. Mix apples, peanuts, pineapple and sauce. Add Cool Whip. Serve.
Cream oleo and sugar. Add unbeaten eggs. Add sifted dry ingredients, flavoring and sour cream. Grease tube pan. Layer batter and cranberry sauce with sauce on top. Add nuts. Bake at 350° for 55 minutes. Cool in pan 20 minutes.
Blend cream cheese with milk until smooth. Slowly beat in sugar, chocolate and vanilla. Stir in nuts. Press into buttered 9 x 5 x 3-inch loaf pan. Chill until firm.
Thaw orange juice and lemonade. Combine with cranberry juice cocktail and water. Chill or freeze to a slush consistency. Just before serving, add ginger ale. Serves 20 (1/2 cup) portions with 47 calories and 0 fat.
Cream butter and sugar; add egg yolks, one at a time, beating well after each. Add flour and salt; gradually add milk to mixture. Cook in double boiler until thickened. Remove from heat and stir in vanilla and coconut. Pour into baked pie shell. Top with meringue and bake for 5 minutes.
In large bowl, combine walnuts, butter or margarine, Nestle chips and vanilla; set aside. In heavy saucepan, combine sugar, evaporated milk and marshmallows. Bring to boil; boil for 6 minutes, stirring constantly. Pour over ingredients in bowl. Stir until dissolved. Pour onto greased pan; allow to cool. Cut into sizes of choice.
Fix the meat according to the directions on the burrito package. Place prepared meat in the middle of a large flour tortilla. Put a tablespoon of the enchilada sauce down the center of the burrito. Place the desired amount of cheese on the meat. Fold the burrito shut and place in the microwave for 20 seconds, just enough time to slightly melt the cheese. You can add just about anything you want. Some suggestions are listed.
Beat together cake mix (dry), pudding and egg for 2 minutes. Pour into a greased and floured 9 x 13-inch pan. Top with chips, chopped pecans and sprinkle with sugar. Bake at 350° for 25 minutes.
Mix together the cream cheese and sugar. Add the rest of the ingredients and put in a large dish; freeze. Keeps 4 to 6 weeks. Take out of the freezer at least 1/2 hour before serving.
Mix and bake as directed on cake mix package, except add 1 cup coconut to batter. Bake in 9 x 13 x 2-inch pan. While cake is hot, poke holes with a fork all over cake. Pour liquid cream of coconut over the cake and allow to cool.
Beat together pistachio pudding and pineapple. Fold marshmallows and Cool Whip or Dream Whip into mixture. Refrigerate in long glass dish. Sprinkle nuts on top (optional).