HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, baking powder, salt and sugar. Using pastry blender, cut in shortening until the mixture resembles coarse meal. Store in a well-sealed container, in the pantry or refrigerator.
Place 1 cup cookies on bottom of a 9 x 13-inch pan. Cream together sugar and oleo. Carefully drop in small spoonfuls and pat on top of cookie layer. Mix Dream Whip according to package with milk and vanilla. Add powdered sugar. Carefully fold peaches into Dream Whip. Sprinkle remaining wafers on top. Keep refrigerated.
Mix Bran Buds and milk. Let stand for a few minutes while mixing the other ingredients in a separate bowl. Mix bran mixture with eggs; mix and fold in flour and baking powder. Don't overmix! Put into muffin liners, 2/3 full. Bake for 15 to 20 minutes.
Beat eggs and gradually add sugar, oil and vanilla. Combine the dry ingredients and add to first mixture. Fold in zucchini, raisins and walnuts. Pour into 2 greased loaf pans (9 x 5 x 2-inches). Bake at 350° for 55 minutes.
Combine oats, brown sugar, 1/2 cup flour and butter. Sprinkle 1/2 into 8-inch square baking pan. Combine sugar, flour, cinnamon, rhubarb and water. Spoon onto oat mixture. Cover with remaining oat mixture. Bake at 350° for 45 minutes.
Mix all ingredients, except cheese, together. Place mixture on top of hamburger buns. Bake until cheese has melted and lightly browned.
Mix all ingredients. Bake at 375° for about 25 minutes in square 8 x 8-inch pan.
Put flour, sugar and baking powder in a bowl and mix well. Add milk and egg. Stir well. Then pour the batter in 9 x 13 x 2-inch pan over melted butter or margarine. Add the fruit. Bake at 350° for 30 minutes or more to suite the taste.
Place cookies in plastic bag and crush finely with rolling pin. Pour 3/4 of cookies in bottom of rectangular pan. Mix milk with pudding; set aside. Mix butter, sugar, Cool Whip and cream cheese until smooth. Stir in pudding until well blended. Pour over cookie crumbs. Sprinkle remaining cookie crumbs on top. Chill. Best if eaten same day. (More cookies can be used, if desired.)
Melt butter. Pour over candy, pecans, dates and coconut; mix well. Beat eggs; add sugar and cream. Dissolve soda in milk; add to eggs and sugar. Add flour. Pour this over fruit mixture; mix well. Bake in greased and floured tube pan at 250° for 2 hours.
Mix sour cream, egg yolks, sugar and salt. Add whiskey. Gradually add flour; dough must be smooth and elastic. Roll out thinly. Cut in strips and twist. Fry in deep fat. Drain. Sprinkle with powdered sugar.
On medium heat melt the margarine in the skillet. Cut a hole in center of the bread. Lay bread in the skillet and crack the egg so the yolk lands in the hole. Let cook for 1 or 2 minutes. Turn and cook 1 1/2 minutes until it is all cooked. Top with a slice of cheese. Serve on a plate with salt and pepper.
Cook macaroni; when done put in greased pan. Then blend in flour and milk; cook until thick, stirring constantly. Melt 6 tablespoons of butter in a pan, then add ham cubes to macaroni mix. Put in milk over macaroni when thick. Add the cheese and bread; dot with the 2 tablespoons margarine from the 8 tablespoons. Bake at 375° for 20 minutes or until crumbs are brown.
Mix first 3 ingredients together. Bake for 10 minutes. Mix and beat milk and pudding. Then, beat in ice cream. Pour over cooled cracker mixture. Put Cool Whip on top and sprinkle on candy bars.
Preheat oven to 350°. Butter a 1-quart souffle dish. Place all ingredients in a blender container and blend until smooth. Pour into the prepared dish; dot with a little butter, if desired, and bake 1 hour. Serve immediately. Serves 4 to 6.
Blend oatmeal in blender or food processor until it looks like flour. Cream oleo with white and brown sugars. Add eggs and vanilla, blending well. Stir in oatmeal, salt, soda, baking powder and flour. Add chocolate chips, grated Hershey bar and nuts. Roll into golf size balls and place 2 inches apart on ungreased cookie sheet. Bake at 375° about 10 minutes. Makes 4 dozen.
Cream shortening and sugar. Add eggs and mix well. Add dry ingredients and mix very well. Then add remaining ingredients. Makes a very large batch, so will take alot of mixing. Bake in 350° oven until brown and of desired consistency, as all ovens vary.
Beat cake mix, egg, butter and vanilla together and spread in a greased and floured 9 x 13-inch pan. Beat sugar, eggs, cream cheese and vanilla together and spread over cake. Bake at 350° for 35 minutes.
Mix cake as directed. Beat 2 minutes. Pour 1/2 of the batter into 9 x 13 greased pan and bake 20 minutes. While cake bakes, unwrap the caramels. Melt caramels with 1/2 can Eagle Brand. Pour over the baked cake and sprinkle with pecans. Pour rest of batter over this and bake for about 20 minutes.
Place pineapple and juice in saucepan. Add sugar and butter. Simmer (low) until thin syrup stage. Remove from heat. Add nutmeg, if desired. In buttered baking dish, layer rice and sauce. Bake at 350° for 25 to 30 minutes, until lightly browned. Excellent with chicken casserole or pork. Serves 8.
Beat half and half with eggs, add flour and mix. Split chilies and rinse out seeds. Mix grated cheese, saving half. Alternate layers of chilies, cheese and egg mixture in 1 1/2-quart casserole. Mix tomato sauce and taco sauce and pour over. Add remaining cheese and bake for 1 hour at 375°.
Combine first 3 ingredients in bowl with mixer until smooth. Whip heavy whipping cream in a separate bowl. Fold whipping cream into cream cheese mixture until mixed through. Pour mixture into graham cracker crust and place sliced fresh strawberries (if desired) on the top. Chill for at least 2 hours. Serves 8.
Brown ground beef with onion and drain. Add next 9 ingredients. Simmer for 30 minutes. Boil noodles with salt and 1 teaspoon oil. Drain. Mix cottage cheese with 2 eggs.
Soak bread crumbs in milk. Mix all ingredients well. Place in a 13 x 9-inch pan. Bake at 375° for 1 hour or more.
Brown hamburger; drain. Layer hamburger, onion soup mix, mushroom soup and Tater Tots in casserole. Repeat layers until all ingredients are used. Bake at 357° for 30 minutes.
Melt butter in a baking dish. In separate bowl, mix 1 cup sugar, milk, flour, baking powder and salt. Pour over butter. Top with fruit. Sprinkle remaining sugar over top. Bake at 350° for 30 minutes. If canned fruit is used I sprinkle only a small amount of sugar over the top.
Saute onion and mushrooms in margarine. Spread over bottom of unbaked pie crust. Top with shredded Swiss cheese (or cheeses). Then spread thawed spinach souffle evenly over cheese. Bake in preheated 350° oven for 1 to 1 1/2 hours. Let stand 10 minutes before cutting. Yields one 9-inch quiche, about 4 main course servings.
Combine bread crumbs, Parmesan cheese, parsley and seasonings. Dip breasts in dressing. Dredge in crumb mixture. Place in pan. Bake uncovered at 350° for 45 minutes to 1 hour. I cover after 1/2 hour to keep them moist.
Mix the ingredients thoroughly. If dough is too stiff, add a little of the liquid identified on the Bisquick box. Shape into small balls about the size of walnuts. Bake at 350° for 25 minutes.
Cream shortening, eggs and sugar. Blend in water and vanilla. Sift flour, baking soda and salt and add to mixture. Fold in oats, nuts and chips. Bake at 350° for 10 to 12 minutes.
Mix ingredients together (except food colorings); knead to mix well. Divide and color as desired. Keep in plastic bags or containers with lids. Refrigerate. Keeps 6 to 8 months.
In medium saucepan, combine sugar and vinegar. Cook over medium heat until sugar dissolves. Remove from heat; add oil, catsup, Worcestershire sauce and 1/4 cup reserved mushroom liquid. Pour into blender container; blend at medium speed until smooth. Add mushrooms and onion rings. Cover; refrigerate at least 6 hours or overnight. Before serving, drain off marinade. Reserve. Serve mushrooms with toothpicks.
In a mixing bowl, beat Marshmallow Creme, peanut butter and butter until smooth. Fold in noodles and pastel M&M's. Chill until easy to handle. On waxed paper, form mixture by 1/3 cupfuls into 3-inch nests. Chill for 30 minutes. Dust with confectioners sugar. Place several peanut M&M's in each nest.
To the flour and salt, add ice water, egg and oil. When ready to deep fry, add the baking powder. Deep fry in oil at 350° to 375° until light brown.
Heat oven to 375°. Spray 8-inch square baking dish (1 1/2-quart) with nonstick cooking spray. Place chicken breast halves between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound with rolling pin or flat side of meat mallet until approximately 1/4-inch thick. Spread each breast with 1/2 teaspoon mustard. Top each with ham and cheese slices. Roll up, tucking ends inside.
Brown meat in skillet. Drain. Add taco seasoning. Cook as directed on package. Drain. Spread meat into a baking dish. Spread cheese on top. Add salsa on top of cheese. Cut a few scallions and place on top of the salsa. Bake for 1/2 hour at 350°. Serve with tortilla chips.
Cream oleo and sugar; add eggs, one at a time; beat. Add banana puree, mix well. Add dry ingredients with nuts. Put in paper lined muffin tins. Bake at 375° for 25 minutes.
Mix well with hands until crumbly. Spread on cookie sheet and bake at 350° for 10 to 12 minutes. Stir 2 or 3 times during the 12 minutes. Cool. Put half in 9 x 13-inch dish. Reserve the rest.
Blend first 7 ingredients well. Spoon into lightly greased ovenproof dish. Sprinkle top with toasted almonds. Bake at 375° for 15 to 20 minutes. Serve with crackers.
Grease bottom only of 13 x 9-inch pan. Mix all ingredients in bowl and put into pan. Serve plain or with Cool Whip topping and cherry. Very rich. Bake at 350° for 35 to 45 minutes.
In a large greased roasting pan, combine popcorn, cereal and peanuts. In a large saucepan, combine brown sugar, corn syrup and butter. Bring to a rolling boil. Boil for 6 minutes, stirring occasionally. Remove from the heat. Quickly stir in vanilla and baking soda until mixture is light and foamy. Immediately pour over popcorn mix. Mix well. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely. Yield: about 5 1/2 quarts.
Dissolve Jell-O in boiling water in a small bowl; chill until consistency of unbeaten egg whites. Beat until well blended. Divide among 8 (3 ounce) paper cups. Place wooden stick in each. Freeze several hours. (If keeping longer than overnight, wrap individually in plastic wrap.) To serve, peel cup off "pop". Serves 8.
Melt chocolate and shortening over hot water. Mix rest of ingredients into mixture. Bake in saucepan for 30 to 35 minutes at 350°.
In large bowl of electric mixer at high speed, beat eggs with sugar and butter until very light and fluffy, about 2 minutes. Scrape sides of bowl occasionally. Sift flour with baking powder, soda, salt and nutmeg; set aside. At low speed, gradually beat buttermilk into egg and sugar mixture. Add flour mixture gradually; beat at low speed just until smooth. Dough will be soft. Then deep fry.
Place eggplant slices on baking sheet. Broil 5 to 7 minutes on each side until brown. Heat oven to 400°. On the bottom of an 8 x 12-inch baking dish, spread some sauce to cover bottom of dish. Place a layer of eggplant on top. Sprinkle with 1/3 of each cheese and repeat layers. Top with remaining cheeses and sauce. Cover dish with foil and bake for 20 minutes. Uncover and bake 10 minutes longer.
Mix egg and milk together and coat chicken with mixture. Place flour in bag with 2 to 3 pieces of chicken at a time and shake well. Place chicken into hot oil and cook until done (golden brown in color). Mix remaining ingredients in bowl and place cooked chicken into mixture and coat thoroughly. Remove from bowl.
Preheat oven to 350. Mix all ingredients except bacon. Place in baking dish. Cool and freeze. Thaw slightly. Top with the 3 slices of bacon. Bake for 45 minutes.
In large saucepan, bring 1 stick margarine, Crisco, 3 tablespoons cocoa and water to a boil. Remove from heat. Add flour and sugar and mix well. Add buttermilk, eggs, salt, vanilla and soda; mix well. Pour into jelly roll pan (15 x 10 x 1-inch) and bake 30 minutes at 350°. Cool cake.
Bring to a boil chocolate and water. Let cool. Cream sugar and shortening. Add egg and sour milk. Stir well. Then add the cooled chocolate and vanilla. Mix well. Fold in flour, soda, salt and nuts. Drop by teaspoon on greased cookie sheet. Bake 8 to 10 minutes in 350° oven. Can frost with chocolate or vanilla frosting.
Mix together. Bake at 325° to 350°. Bake for approximately 1 1/2 hours, uncovered.
Mix dry jello with Cool Whip. Add rest of ingredients and mound up on lettuce leaves.
Drain fruits reserving 2 Tbsp. of each juice. Arrange fruit in baking dish. Combine juices, melted margarine, brown sugar, and curry powder. Mix well and drizzle over fruit. Bake in preheated oven at 350° for 20 minutes. Good served with ham, turkey, or lamb. Serves 8 to 10.
In a large saucepan, bring margarine or butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar; stir until melted. Stir in buttermilk, eggs and rum extract; set aside. Stir together 1/2 cup of the flour and the pecans; set aside.
Mix flour, salt, sugar and spices. Add oil and beat well. Then add eggs and buttermilk. Gradually add figs, nuts and the soda mixture. Pour into a greased flat pan and bake at 325° for 45 minutes. While cake is still hot, pour glaze over it.
Mix wet ingredients well, then add sifted dry ingredients. Mix well. Press onto large cookie sheet (one with sides), greased or sprayed with cooking spray. You have to use your hands to spread batter. Bake at 350° about 20 minutes.
Drain juice from pineapple; save. Mix juice, sugar, cornstarch and egg. Cook over low heat until thick. Set aside to cool. When mixture is cool, stir in pineapple chunks, cheese and pecans. Keeps well in refrigerator.
Prepare crust. With electric mixer, beat eggs until foamy, about 1 minute. Add honey, milk, pumpkin, spice, salt and orange juice concentrate. Beat until well blended. Pour pumpkin filling into graham cracker crust. Bake at 375° for 60 to 65 minutes or until knife inserted off center comes out clean. Garnish with orange zest, if desired.
Measure all ingredients, except lettuce, into a mixing bowl. Use forks to toss together lightly until dressing is well distributed. Arrange lettuce cups on salad plates and lift salad lightly into cups. Makes 4 servings.
With electric mixer, beat margarine, sugar replacement, eggs and banana until smooth. Sift together twice the all-purpose flour, salt and baking soda. Stir whole wheat flour into the all-purpose flour mixture. Add dry ingredients with boiling water to the banana mixture (add extra water if mixture is too dry). Pour into well-greased loaf pan. Bake at 325° for 1 hour or until toothpick inserted in middle comes out clean. Cool slightly in pan. Remove to wire rack for final cooling. Cool slightly in pan. Remove to wire rack for final cooling. Yields 1 loaf or 16 slices. Exchange, 1 slice: 1 bread, 1 fat. Calories, 1 slice: 115.
Cream shortening and sugars. Add eggs and vanilla extract. Sift in dry ingredients. Add oatmeal, cornflakes, pecans, raisins, coconut and candied cherries. Work with hands until well mixed. Form into small balls and press slightly on cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 100 medium-sized cookies.
Preheat oven to 450°. Wipe loin pork with damp cloth. In mixing bowl, combine salt, pepper, thyme and nutmeg. Mix well. With fingers, rub the mixture over surface of pork, mainly on fatty part. Place roast, fat side up, in roasting pan. Scrape carrots. Slice carrots and scatter around roast. Peel onion and slice into rings. Scatter around roast. Add cloves. Cut celery and add to roast. Add 1/2 cup beef stock, parsley and bay leaf. Pour 1/2 cup wine or water around roast. Add 1/2 cup beef stock.
Mix Jell-O, gelatine and sugar in boiling water. Add cold water. Chill until set. Cut into squares or any shapes desired.
Combine sugar, cornstarch and salt in a 1 1/2-quart saucepan. Add milk and egg yolks. Cook over medium heat until mixture boils and thickens, about 1 minute. Remove from heat and stir in butter, vanilla and coconut. Pour into pie shell.
Peel and cut bananas into six or eight pieces and freeze. Put fruit and juices in blender or food processor and puree. Add yogurt and blend about 30 seconds. Serve immediately. Yield: 4 servings.
Coat chicken with flour. In large frypan brown chicken in oil. Add remaining ingredients, except pepper and mushrooms. Stir well. Cover and simmer for 30 minutes. Add green pepper and mushrooms. Cook 15 minutes more. Remove bay leaf. Serve with noodles or spaghetti. Serves 4 to 6.
Arrange hamburger, onion and potatoes in layers, seasoning to taste. Add soup and milk. Cover and bake at 375° for 1 hour, or bake for 2 hours at 250°, until potatoes are tender. Cover with cheese the last 15 minutes, if desired.
Heat the oil in a skillet. Mix in celery, both onions, green pepper, sugar and flour. Cook over low heat stirring frequently for 10 minutes. Stir in the tomatoes and cook for 10 minutes longer. Mix in salt, chili powder and celery seed. Cook over very low heat for 1 hour. Add the shrimp. Serve over rice.
Heat oven to 350°. Combine all ingredients; mix lightly but thoroughly. Press into an 8 x 4-inch loaf pan; bake 1 hour or until meat is no longer pink and juices run clear. Drain; let stand 5 minutes before serving. Serves 8.
Brown meat, onion and garlic; drain fat. In separate bowl, combine sour cream, cottage cheese and tomato sauce. Add beef and cooked noodles to sauce and mix well. Bake at approximately 350° for 30 to 40 minutes (until top is bubbling.) Serve with a little Parmesan cheese sprinkled. It's delicious!
Cook and chop chicken breasts. Mix first 7 ingredients with 3 cups of broth. Put in greased casserole dish. Mix 2 cups Rice Krispies with 1/2 stick melted margarine and put on top of chicken mixture. Bake at 350° for 30 minutes. Makes 2 casseroles. Add grated cheese if desired. If you freeze, do not put Rice Krispies on until ready to cook.
Clean and wash beans. Add to the gallon of water. Cover and bring to a boil. Cook for 1 hour over a low fire. After the beans have cooked for 1 hour, add the ham, or bacon, onions, celery, green peppers, tomatoes and continue to cook for an additional 45 minutes under a low fire. With 2 tablespoons of flour, mix a smooth mixture of flour and water and add to the soup, stirring to make a smooth textured soup. Serve as an appetizer, or as a main course meal. Serves 15 to 20 people.
Cook pasta in boiling salted water according to package directions. Rinse and drain. Drain artichoke hearts, reserving marinade. Blend marinade with garlic and basil. Chop artichokes. Toss with pasta, mushrooms, tomatoes, onion and marinade mixture. Cover and chill. Toss in walnuts before serving. Makes 4 to 6 servings.
Brown ground round. Saute celery and onion. Add all other ingredients and simmer for 10 minutes. Spoon over grilled hot dogs. Good for a cook out. Serves 10.
Blend together in blender lemon juice and bananas. Add pineapple juice and orange juice. Boil together until dissolved water and sugar. Combine all ingredients, then freeze. Thaw two hours ahead of serving time. When serving, add one 2-liter bottle of diet 7-Up or ginger ale.
Mix all ingredients; place in greased casserole dish. Save a little cheese and a few green onions to put on top. Bake at 350° for about an hour.
Wrap each chicken half in a strip of bacon. Line the bottom of a 9 x 13-inch pan with dried beef. Cover with chicken. Cover with a mixture of soup and sour cream. Refrigerate overnight. Bake at 275° for 3 1/2 hours. Bake covered for 2 hours, then uncover for final 1 1/2 hours.
Cut meat in serving pieces or leave whole. Brown in hot fat/oil. When the meat is browned on all sides, add remaining ingredients. Bring to a boil, then reduce heat and cook slowly for 2 to 3 hours. Serve over medium noodles. Makes approximately 4 servings.
Preheat oven to 350°. Cut package of won ton skins diagonally. Separate won tons and dip in water. Place on a cookie sheet sprayed with nonstick vegetable spray. Sprinkle each triangle with Parmesan cheese, cinnamon sugar or No Salt seasoning blend. Bake until crisp and toasted. Store in tightly closed container or plastic bags.
Put shrimp into blender. Add cream cheese, margarine, salad dressing, onion, lemon juice and Worcestershire sauce. Turn on to blend. Remove from blender and put in refrigerator to chill.
Unwrap caramels and warm very little. Wrap caramels around 1 or 2 pecan halves. Melt paraffin and chocolate chips in double broiler. Dip wrapped pecans in mixture and place on wax paper. Let harden.
Put ingredients in blender. Add 6 to 8 ice cubes. Process until ice cubes are mushy. Can add fresh fruit for variety (bananas or strawberries are great).
Mix dry ingredients together. Blend in egg, onion and buttermilk. Do not mix too long. Drop by spoonfuls into hot grease. Fry until golden brown. Drain on paper towels.
Dissolve jello in boiling water. Chill until slightly thickened. Cream together sugar and vanilla. Add jello and blend well. Fold in stiffly whipped Milnot. Mix graham cracker crumbs and butter together. Pack 2/3 of the mixture on bottom and sides of 9x13x2 inch pan. Add filling and sprinkle remaining crumbs on top. Chill several hours or overnight before serving.
Peel, quarter and slice potatoes. Combine with water and all seasonings. Cook for 30 to 40 minutes. Dice bacon; fry. Add diced onion and fry until brown. Put in with potatoes. Add wieners or smoked sausage until heated. Eat with soup.
Bring broth to boil. Add corn, noodles, celery, parsley, salt and pepper. Boil 5 minutes; then add chicken. Garnish with hard-boiled eggs, if desired.
Mix all in bowl. Cover; marinate 24 hours or overnight in refrigerator before serving. Serve with tortilla chips.
Saute onion and garlic in a little oil; add seasoned salt and shrimp, saute 3 to 5 minutes. Add wine and whipping cream. Cook until skim forms on top. Pour over cooked pasta.
Heat oven to 350°. Butter 2-quart casserole dish. Cook macaroni to box directions; melt butter in saucepan. Stir in flour, cooking until it bubbles. Slowly stir in milk, adding salt. Cook until thick, then add mustard, Worcestershire sauce, pepper and cheese. Cook until cheese melts. Combine with macaroni. Pour into casserole dish and sprinkle with bread crumbs and paprika.
Beat eggs and sugar until thick. Add oil, honey and sour cream. Beat well. Sift and add: flour, baking powder, baking soda, cinnamon, cloves and allspice. Add vanilla. Grease and flour 2 small loaf pans or 8 small margarine tins. Fill 2/3 full. Place on cookie sheet if using small tins. Bake on middle rack at 350° for 30 minutes.
Combine cookie crumbs and butter and press onto bottom and up sides of a 9-inch spring-form pan.
Blend all ingredients except tortillas. (Blending in a food processor is quicker and easier.) Spread on tortillas. Roll up and refrigerate overnight. Slice into bite size pieces before serving.
Chop onions and mix with ground beef and your favorite seasonings. Pat ground beef into 8 hamburgers and fry until they are done completely. Line a 9 x 13-inch cake pan with tinfoil and put 1 can each of cream of mushroom and cream of celery soup. Put half a can of mushrooms in the bottom, also. Put in the hamburgers. Cover the hamburgers with the remaining cans of soup and mushrooms. Cover with more tinfoil. Bake in the oven at 350° until gravy is thoroughly cooked. Enjoy!
Cream the butter, eggs, sugar and sour cream together well. Add remaining ingredients and chill overnight. Bake at 350° for 8 to 10 minutes or until lightly brown.
Put in cooker in order. Stir. Cover; set on low for 10 to 12 hours.
Place squash or okra in a large pot. Barely cover with water. Add canning salt and vinegar. Bring to a light boil. Boil gently until squash or okra changes color. Pack into jars. Pour liquid into jars over squash or okra. Seal.
Season to taste with spices, 2 Chronicles 9:9. Mix like a fruit cake. Line pan with foil. Bake in oven 1 hour or until done. Not too sweet. Excellent choice for Christmas holidays.
Combine bacon and potatoes. Coat with dressing. Allow to simmer for a few minutes to combine flavors.