HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Mix shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased baking sheet. Bake for 8 to 10 minutes.
Mix first 3 ingredients together; place in bottom of dish. A glass 9 x 13-inch baking dish is a good size pan to use. Mix next 3 ingredients together with mixer and spread on top of pretzels.
Microwave on High. Combine syrup and sugar in glass dish. Put in for 2 minutes. Remove. Add oleo and vanilla and stir until mixed. Cook 2 more minutes. Remove. Stir in peanuts and microwave 2 minutes. Stir in soda. Pour on cookie sheet (buttered).
Butter casserole good. Break bread up and put in dish. Scramble sausage. Drain. Pour sausage over the bread. Sprinkle cheese over sausage. Mix eggs, milk, salt and dry mustard. Pour over other ingredients. Cover and let set in refrigerator overnight. Bake at 350° for 25 to 30 minutes, uncovered. Serve with biscuit and jelly.
Rinse chicken, pulling off all visible fat; set aside. Pour flour, garlic and pepper (enough for flavoring) into paper bag. Shake chicken in bag so that it is completely coated. Fry at medium heat, using oil. Sprinkle garlic and pepper for seasoning. Turn chicken over so that all sides are browned. Fry approximately 30 to 45 minutes. Enjoy!!
Put first 10 ingredients in pan and bring to a boil. Remove from heat and let cool. Set in pan of cold water if you wish. Dissolve 1 teaspoon of soda in warm water and stir into mixture and then gradually beat in 4 cups flour. Put the walnuts in with last of flour. Bake in a greased Bundt type pan for 1 hour at 350°. Let cool in pan and then turn out.
Rinse and drain berries well and toss lightly with 2 teaspoons flour. In large bowl, stir flour, salt, baking powder, cinnamon and nutmeg.
Mix all ingredients together. Put in a 9-inch deep dish pie crust. Put a regular 9-inch crust on top and press down. Brown at 375° for 40 minutes.
Cream shortening, sugar, peanut butter, egg and vanilla. Alternate flour, salt and soda into mixture with 2 tablespoons milk.
Melt chips and add Chinese noodles; mix together. Add peanuts; mix. Put on wax paper. Wait until cool to serve.
Put the honey in a heavy saucepan and cook over medium heat for 15 minutes. Stir in the sesame seeds. Continue cooking, stirring constantly, for five minutes. Pour a little orange water on a tray or marble board. Tilt it several times so that the whole tray is moistened. Pour on the honey mixture and spread it to a thickness of 1/2-inch. Let the candy cool at room temperature. Cut it into 1-inch squares. Turn the pieces with a spatula and let them dry on a rack for 2 or 3 hours. Store between layers of waxed paper in an airtight container. Makes about 3 dozen pieces.
Cream butter and add sugar, beating until creamy. Add egg yolks one at a time and beat. Mix lemon juice and soda; add to mixture. Add flour and mix. Beat egg whites until stiff and fold into batter. Chill dough 2 to 3 hours or overnight. Take 1/4 of dough and roll out on floured board. Cut into shapes using cookie cutters. Continue with remainder of dough. Place cut-outs on cookie sheets and decorate with nuts and sprinkles. Bake at 350° for a total of 8 minutes. For more even baking, bake on bottom shelf for 4 minutes, rotate sheets and move to top shelf and bake remaining 4 minutes. Cookies will not be brown.
Mix strawberry juice and cornstarch to make a glaze (2 cups). Cool and add berries. Cut cake into slices and cut slices into fingers about half an inch wide. Line the bottom and sides of a glass bowl with cake, leaving a small space between each.
Preheat oven to 350°. Put all dry ingredients in large Ziploc bag. Cut up fryer. Shake chicken in bag to coat with seasonings. Arrange in baking pan (13 x 9-inch). Pour water in bottom. Sprinkle with melted butter and oil. Bake, uncovered, for 45 minutes. Pour wine over chicken. Lower heat to 325° and cover; bake 15 minutes. Remove foil and bake 10 more minutes.
Combine Amaretto and sugar; stir until sugar dissolves. Combine ice cream and Amaretto mixture in food processor; mix until smooth. Pour into 6 parfait glasses and freeze. Garnish with whipped cream and cherries. Serves 6.
Beat cheese until fluffy and gradually beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Pour into crust and chill 3 hours. Top with strawberries and glaze. Refrigerate.
Boil ingredients for 5 minutes. Cool and store until ready to knead onto the hook.
Put all ingredients in the blender container. Cover and set on blender until smooth. Serve at once or place in the freezer or ice cube tray. Makes 3 servings.
Roll rabbit pieces in flour. Season with salt and pepper. In a large skillet saute rabbit pieces in 1/2 inch butter until well browned. Add remaining ingredients; cover and simmer over low heat until tender, about 1 hour. (Add more water to sauce if necessary.) Remove bay leaf before serving. Makes 8 to 10 servings.
Preheat oven to 375°. Place cornbread dough on bottom of greased 13 x 9-inch baking pan. Press perforations together to seal, bake 10 minutes at 375°. Stir together cream cheese, egg and cumin in a medium bowl until well blended. Add cheese and chilies; mix well. Spoon over crust. Bake 15 minutes. Cut into squares.
Drain clams; chop. Do not run through grinder, that bruises them. Do not add clam juice; it makes too strong a clam taste.
Pile in a big bowl or on a clean, scrubbed counter. Mash, squeeze and beat! Mix well. Form into walnut sized balls and flatten on an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Freezes well for weeks. You need to be real angry. Good for little kids or big kids.
Spread chicken on bottom of a 2-quart flat casserole dish. Dilute soup with milk. Pour over chicken. Cook celery and onion in broth until tender. Combine broth, celery, onion, egg and stuffing. Spread dressing on top of soup. Bake at 350° for 35 to 40 minutes.
Mix ground chuck or round with dressing mix well. Form into 4 patties and grill or broil until done. Serve with your favorite burger trimmings. Serves 4.
Bring butter, brown sugar and Karo to boil and stir for 2 minutes. Add baking soda and cook until it turns light brown. Pour over corn puffs and mix well to coat.
Combine first 6 ingredients. Beat in eggs, cheese and ham. Place 1 teaspoon oil in each of four 6 ounce custard cups or individual souffle dishes. Spoon mixture into each dish. Bake at 375° for 20 minutes or until golden brown. Serve immediately.
Moisten with a sprinkle of water and shape into 2 loaves. Bake 45 minutes at 350°. Cover with foil before baking. Uncover after baking and pour a mixture of 1 can crushed pineapple and 1/2 cup brown sugar over both loaves. Bake, uncovered, 15 minutes longer.
Cook macaroni; drain. Combine soup, milk and mustard. Add macaroni and remaining ingredients. Pour into 1 1/2-quart casserole. Bake at 350° for 25 minutes.
Flatten biscuits, dip in melted butter, then in cinnamon sugar and place on cookie sheet. Make an indentation in the center of biscuit; fill with favorite fruit filling. Bake 20 to 30 minutes at 350°.
Stir all ingredients together. Add salt and pepper (garlic salt if desired). Pour in pie shell. Turn second shell on top. Seal. Bake at 350° about 30 minutes (until golden brown). Let sit 20 to 25 minutes before serving.
Place 1/2 cup sugar in iron skillet over low heat. Mix in saucepan 2 cups sugar, milk, butter and egg. Stir this mixture over low heat until butter melts. Increase heat and cook until it boils rapidly. When sugar in skillet is brown, pour it into the other boiling mixture, stirring fast and constantly. Cook to soft-ball stage. Add vanilla. Boil to spreading consistency. Filling may be put on when thinner to soak into cake.
For crust, mix flour, margarine and pecans and press into a 9 x 13-inch pan. Bake at 425° for 10 minutes.
Mix butter, sugar, egg yolks and buttermilk. Beat egg whites until stiff and fold into other ingredients. Add 1 teaspoon of vanilla. Pour into single unbaked crust. Bake 25 to 30 minutes in a 350° oven.
Mix sugar, cocoa and flour together, then add all remaining ingredients. Cook until thick on medium heat. Pour into prebaked pie shell and let cool. Serve with Cool Whip.
Place lemon juice over chicken. Mix sour cream, celery soup and mushroom soup and pour over chicken. Bake at 350° until bubbly. Top with Ritz crackers (about 2 dozen) crushed with 1 stick of margarine. Pour over chicken. Put back in oven and bake until brown.
Yup, that's it. Mix with hands on board or bowl. Roll into small balls and flatten with fork. Bake in 325° oven on greased cookie sheet until lightly browned, about 8 to 12 minutes. Melt chocolate chips and spread on top (or a square of Hershey chocolate bar) and put a nut on top of soft chocolate.
Slice cabbage. Cook in salted water for 5 minutes. Butter sides and base of casserole dish. Put cabbage and 2 tablespoons butter in dish. Add sugar, vinegar and sour cream. Mix lightly. Bake at 350° for 20 minutes.
Preheat oven to 375°. Lightly grease cookie sheets. Cream butter with sugars in large bowl until blended. Add egg and vanilla; beat until fluffy. Combine flour, cocoa, baking powder and baking soda in small bowl; stir into creamy mixture with oats, chocolate chips, raisins and nuts. Drop onto prepared cookie sheets. Bake 10 to 12 minutes or until lightly browned around edges. Cool. Makes 4 dozen.
Cut up chicken; brown quickly in hot oil. Place in iron skillet. Mix all the other ingredients up. Pour mixture over browned chicken. Bring to boil; reduce heat to low. Cook slowly, until real tender. Cook with lid on.
Cook spinach and drain, squeeze as much liquid as possible by placing on paper towel. Add broccoli buds (you may want to place the buds in salted water in case there are any unwanted varmits) for a few minutes, add onions and mix well with the mayonnaise. Refrigerate some time before serving.
Add almonds to crust; bake and cool. Add lemon juice and extracts to milk and mix until thick. Fold in whipped cream. Fil the crust and top with cherry filling formed as a ring. Chill for 3 hours.
Cut each biscuit into four pieces. Combine 1 cup sugar, 1 tablespoon of cinnamon in plate or plastic bag. Roll or shake each biscuit piece in sugar mixture. Layer in a greased tube pan. Sprinkle remaining sugar over top. Combine margarine, 1 cup sugar and 1/2 tablespoon of cinnamon in small saucepan; heat until boiling. Pour over biscuits in pan. Bake at 350° for 40 to 45 minutes. Let cool 5 to 10 minutes. Loosen sides and invert on serving plate. Serve hot.
Combine the dry ingredients in a large mixing bowl. Add the remaining ingredients except the boiling water. Beat at medium speed for 2 minutes. Stir in the boiling water. Batter will be thin. Pour into 2 greased and floured 9-inch or three 8-inch cake pans or into a 9 x 13-inch cake pan. Bake at 350° for 30 to 35 minutes for the layers, 35 to 40 minutes for the 9 x 13-inch cake pan. When cooled, remove from pans and frost with your favorite frosting.
Heat oven to 325°. Coat beef pieces with flour. Brown beef, a few pieces at a time, in oil in Dutch oven over medium heat; drain. Remove beef from pan. Mix parsley, brown sugar, salt and rosemary in Dutch oven. Stir in broth and vinegar gradually, scraping bottom of pan until gravy is smooth. Heat to boiling, stirring constantly. Stir in beer, onion, garlic and beef. Add potatoes. Cover and bake until beef and potatoes are tender, about 3 hours. Makes 6 servings.
Scrub oysters thoroughly; open slightly, then cook for a few minutes in a little water. Reserve liquid and place oysters in a greased oven-safe dish.
Cook sugar, milk, cocoa and margarine together. Add oats, nuts and peanut butter. Spoon onto waxed paper until cool.
Prepare ground beef according to directions on seasoning mix package. In a large salad bowl, combine lettuce, ground beef, olives, cheese, tomato, onion, garbanzo beans, avocado slices and broken nacho chips. Serve with taco sauce. Makes 4 to 6 servings.
Cook flour and milk in saucepan until thick. Cool until smooth. Cream Crisco. Add vanilla and powdered sugar. Then add cooled mixture. Beat about 5 to 7 minutes until very creamy.
Remove bones and skin. Combine seasoning and eggs, mixing well. Add milk and flour; mix well. Drop batter from tablespoon into hot oil; fry until golden brown. Drain on paper towel. Makes 12 to 14 croquettes.
Thaw frozen dip. In separate bowl, combine sour cream, taco mix and mayonnaise.
Remove core of cabbage. Boil cabbage 5 minutes or until leaves are limp. Remove from water. Drain and separate leaves, cutting off any hard stems. While leaves cool, mix remaining ingredients except tomato soup. Place 2 tablespoons meat mixture on 1 cabbage leaf and roll up; start at narrow end and tuck in both ends. Continue until all meat is used. Place side by side in 9 x 13 pan. Extra leaves can layer on bottom and top of cabbage rolls. Dilute 3 cans soup with 2 cups of water. Pour over cabbage. Bake covered at 350° for 2 to 3 hours.
Sift flour; add baking powder, sugar and salt. Sift together; add nuts. Melt shortening and add to beaten egg and milk. Combine this mixture with dry ingredients, stirring only until blended. Bake in a loaf pan at 350° for 1 hour and 10 minutes.
Mix and sift first four ingredients. Melt chocolate and butter; add to first mixture. Combine milk and vanilla and blend into mixture. Pour into 8 x 8-inch pan. Mix remaining sugar, brown sugar and cocoa and sprinkle over batter. Pour coffee over all. Bake at 350° for 40 minutes. Serve warm or cold. Very rich, but low-fat!
Combine all ingredients in saucepan and bring to full boil over medium heat, stirring frequently to separate vegetables. Cover and simmer 5 minutes. Garnish with lemon slice, if desired. Makes 3 servings.
Preheat oven to 350°. Mix together pineapple and pie filling. Pour into an ungreased 9 x 13-inch pan. Sprinkle dry cake mix over top. Slice margarine and arrange on top of cake mix. Sprinkle pecans on top. Bake for 1 hour or until golden brown.
Beat egg whites until stiff and dry. Combine milk, salt, coconut and flavorings. Mix thoroughly. Carefully fold into egg whites. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in 325° oven about 15 minutes.
Brown sausage and crumble while frying; drain grease. Melt cheese in pan with sausage. After this is mixed together, split English muffins and spoon mixture on each muffin. Bake at 350° until cheese is bubbly.
Combine cucumbers with onions. Add salt; let stand for 2 hours, then rinse in cold water and drain. Heat vinegar, water, sugar, turmeric, celery seed, mustard seed, ginger and dill weed to boiling point. Add cucumbers and onions. Simmer for about 5 minutes or until cucumbers are greenish and somewhat translucent. Pack while hot into heated jars.
In medium-size bowl, whisk together salad dressing, oil and curry powder. Fold in apple, celery and turkey. Cover; refrigerate 30 minutes. Cut 1/8 to 1/4-inch thick lengthwise slice from each zucchini. Cut slices into "sticks" and save for snacking. Using melon baller or small spoon and starting from cut side, scoop out most of flesh from each zucchini, leaving a shell. Reserve the flesh for salad or other uses.
Layer in casserole, beginning and ending with coarse cracker crumbs. Drizzle butter over top. Bake, uncovered, at 400° for 30 minutes.
Cream shortening, sugars, eggs, milk and vanilla together. Set aside. Sift flour, baking soda, salt and baking powder together. Add to creamy mixture. Mix well. Add cinnamon, dates and nuts. Mix. Make dough into rolls like "logs." Wrap in wax paper and chill. Take cookie dough out of refrigerator and slice. Place on cookie sheet and bake at 275° for about 10 minutes or until brown.
Mix dry ingredients together. In separate bowl, mix wet ingredients. Pour together in one bowl and mix. Roll into small balls and bake at 375° for 8 to 10 minutes. Unwrap chocolate kisses and as soon as cookies come out of the oven, press 1 kiss down on each.
Melt butter and stir in brown sugar. Cook and stir over low heat for 2 minutes. Add milk. Continue stirring, until boiling. Remove from heat and cool to lukewarm. Stir in confectioners sugar and vanilla; beat with electric mixer until spreading consistency. Frosts 2 (9-inch) layers.
Mix all ingredients together, except cheese and potato chips. Spread 1/2 mixture into a buttered casserole; sprinkle with 1/2 cup cheese, then rest of the mixture. Top with rest of cheese and crumbled chips. Bake at 350° for 25 minutes. Serves 10 to 12.
Preheat oven to 350°. Grate cheese and let stand at room temperature. Add biscuit mix and sausage. Roll in small balls. Bake at 350° for 10 to 15 minutes.
Place roast on a large piece of foil and arrange vegetables around it. Sprinkle meat and vegetables with dry onion soup mix, then spoon undiluted mushroom soup on top. Wrap loosely with foil, making sure it is sealed at top and sides. Bake at 275° for 4 hours.
Mix all ingredients together and let set for 1/2 hour. Drop by tablespoon. Bake at 350° for 12 to 15 minutes.
Beat all ingredients in small mixing bowl at medium speed until well blended. Makes 2 cups. Refrigerate. It makes a plain baked potato a meal.
Mix the butter, soup, sour cream, onions and 2 cups Cheddar cheese, leaving one cup cheese for topping. Pour into a greased 9 x 12-inch pan. Sprinkle reserved 1 cup cheese over top. Bake for 1 hour at 350°.
Beat yolks, salt, sugar, cream and liquor. Add flour; knead dough until ready to roll out (let stand for 1/2 hour). Add a little flour if needed to knead.
Heat oven to 425°. Lightly grease a 15 1/2 x 10 1/2 x 1-inch pan or cookie sheet. Mix Bisquick and water to form dough. Pat into baking pan and up sides with floured hands. Make a 3/4-inch rim on sides. Cook and stir ground beef, bouillon cubes and garlic until beef is brown and cubes are dissolved. Mix tomato sauce and oregano. Spread evenly over dough. Spoon mixture evenly over sauce. Top with mushrooms, green pepper and cheese. Bake until golden brown, about 20 minutes. Crust will be tender.
Cook and chop bacon; reserve bacon grease. Wash spinach carefully several times to get rid of all sand, or buy prewashed and trimmed fresh spinach. Give it a quick wash; dry well. Place spinach in a bowl. Add pimentos, bacon and eggs. Combine oil and vinegar in second bowl. Add salt, pepper, garlic, anchovies and lemon juice; mix well. When ready to serve, discard bits of garlic. Pour dressing and warm bacon grease together; stir until blended. Pour over spinach; toss well and serve. Serves 6.
Combine flour, egg and milk. Cut onions into rings. Dip in batter and fry in hot oil, turning once.
Combine sugar, milk, butter and eggs. Beat for 5 minutes, or until smooth. Add pineapple with juice and nuts. Layer with vanilla wafers. Top with Cool Whip. Make the day before you need.
Line a 9 x 13-inch pan with graham crackers. Melt margarine; add sugar. Beat egg in evaporated milk and add to butter-sugar mixture. Bring to a boil, stirring constantly. Add chopped nuts, coconut and cracker crumbs. Spread on crackers in pan. Put a layer of crackers on top.
Peel the potatoes and slice crosswise having round slices. Place in a heavy saucepan. Add sugar, water and margarine. Cook over low heat until potatoes are tender and liquid has made a light syrup.
Mix the 3 cans of soup in large kettle. Bring to a boil; lower heat and let simmer. Brown meat with seasonings; add to soup mixture and simmer several minutes before serving over corn chips.
Put grape and apple juice concentrate into a pan and bring to a boil. Mix unbleached flour and water in a small bowl. Add this to boiling mixture, stirring consistently for 2 minutes. Makes about 16 ounces.
Sift flour and measure, then sift dry ingredients 3 times. Set aside. Cream butter and sugar; add eggs, one at a time and beat after each one. Add dry ingredients alternately with milk to creamed mixture. Begin and end with dry ingredients. Bake in greased and floured tube pan at 350° for 1 hour and 20 minutes.
Sort and wash figs. Peel and put them in pot with strawberry Jell-O and sugar. Cook together until thick.
Mix all ingredients. Pour into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 or 30 minutes or until tests done.
Fry bacon crisp. Remove bacon (save 2 tablespoons bacon drippings in skillet); drain bacon and crumble. Set bacon and drippings aside.
Drain salmon, reserving liquid. Combine salmon with enough milk to make 1 1/2 cups. Beat egg yolks and combine with milk and salmon liquid. flake salmon. Fill buttered, 8-inch square baking pan with 1/2 of crumbs, then celery, flaked salmon and remaining crumbs. Sprinkle with paprika and melted butter. Evenly distribute milk-egg liquid and bake at 450° until top is golden, about 20 minutes. Beat egg white until stiff and fold in mayonnaise. Spread lightly and evenly over baked salmon. Return to oven and bake until golden brown, about 5 minutes. Makes 6 servings.
Cook pasta according to directions; drain. Rinse with cold water to cool quickly; drain well. Mix all ingredients in a large bowl. Refrigerate several hours. Makes 8 to 10 servings.
Mix and store in covered container, makes one quart. Put 3 teaspoons in one cup hot water.
Cut ham into strips. Place one asparagus tip on ham strip. Roll up into jelly roll style. Chill and ready to serve.
Beat eggs, oil, oranges and juice and cake mix. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 15 to 20 minutes. Cool.
Cheese Pastry: Let cream cheese and 1/2 cup butter soften at room temperature. Blend with flour, then chill about 1 hour. Shape into 2 dozen 1-inch balls. Place in tiny ungreased 1 3/4-inch muffin tins. Press dough on bottom and sides of tins.
Cut chicken into bite size pieces. Heat oil to very hot in wok or large skillet. Add chicken; cook 1 minute. Add the vegetables and the ginger; cook 2 more minutes. Add the chicken stock. Mix the cornstarch with the water; add to the chicken, stirring constantly. Add the soy sauce; cook 1 more minute. Serve over rice.
Dissolve lemon Jell-O in hot water. Blend mashed cranberry sauce with hot mixture. Cool and add pecans, celery and apples. Chill until firm and serve on lettuce leaf.
Combine ingredients in a saucepan; let boil 2 minutes. Remove from heat and cool. Add powdered sugar, mixing until right texture for spreading on cake. Add vanilla, if desired.
Heat oven to 375°. Combine pecans, cinnamon and 1/4 cup sugar and set aside. Blend flour, baking powder and soda. Cream butter with remaining cup of sugar. Add eggs and vanilla. Beat well. Fold in dry ingredients. Pour 1/2 of batter into greased and floured 8 x 8 x 2-inch baking pan. Top with half of cinnamon-nut mixture. Cover with remaining batter. Top with remaining cinnamon-nut mixture. Bake for 30 to 40 minutes or until brown. Serve warm. Makes 9 servings.
Dissolve jello in boiling water. Add pineapple juice. Chill slightly and then beat until frothy. Fold in the remaining ingredients. Chill in mold until set.
Cook chicken breasts and dice. Add to chopped celery, sweet relish and mayonnaise; salt to taste. Can make sandwiches or put on crackers.
Mix all together. Cook over medium-low heat, after it starts to boil, for 1 hour.
Cream shortening and sugar. Add beaten eggs. Mix well. Add bananas. Add dry ingredients. Mix well. Add vanilla and nuts. Mix well. Makes two small loaves. Put in greased pans and bake 1 hour at 300° to 325°. Frost with plain icing if desired.
Mix shortening with 2 cups powdered sugar. Cream until smooth. Add egg white (unbeaten), flavoring and salt. Add the 2 remaining cups of powdered sugar and mix until well beaten.
Mix until well blended. Chill. Very good. (Can also use 3/4 cup Italian dressing and 3/4 cup Miracle Whip.) Vegetables should total 3 cups.
Mix 2 beaten eggs and flour together. Add sugar and undrained pineapple. Put into 8-inch casserole. Melt butter or oleo. Add 4 to 6 slices of cubed bread (not over heat); let bread absorb butter. (If necessary, add more bread.) Place this over casserole and bake for 30 minutes at 350°.
Place raw rice in bottom of casserole. Brown pork chops in hot skillet. Place pork chops on top of rice. Arrange slices of tomato, onion and pepper rings on top of each pork chop. Pour can of chicken broth over this. Bake in 375° oven for about 1 hour.