HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat shortening in a stainless steel saucepan over medium heat. Stir in flour to a paste consistency. Cook until golden brown. Add red chili powder and cook for an additional minute. Add cold water gradually and stir constantly so that lumps do not form. Add seasonings. Simmer over low heat for 15 minutes. Use in any recipe calling for red chile sauce. Makes about 1 quart.
Cream the butter with salt and sugar. Add orange juice. Add eggs. Sift together and add flour, soda and baking powder alternating with sour milk. Drop by small spoonfuls on baking sheet. Bake in a 375° to 400° oven until edges are slightly brown. Do not overbake.
Cook red hots in 1 cup water until melted. Dissolved gelatin in 1 cup hot water. Mix red hot mixture with gelatin. Cool. Add 1 cup applesauce. Place in refrigerator and let set until firm. Top with Cool Whip.
Mince mushrooms. Mix with cream cheese, mayonnaise and salt. Unroll crescent rolls. Pinch seams together to make rectangles. Spread mushroom mixture and roll as you would a jelly roll. Cut roll into pieces (10 to 12 for every 2 rolls). Bake at 375° for 10 to 12 minutes.
Mix sugar and water. Heat and bring to a boil. Let cool and add remaining ingredients. Garnish with orange slices. Serves 50.
Melt ingredients until smooth. Pour over 18 ounces Golden Graham cereal. Stir until coated. Put 1 1/2 pounds powdered sugar into a large (turkey size) plastic baking bag. Add cereal mixture. Shake bag, turning, separating and coating cereal. Add more sugar if it is still sticky.
Brown beef and onions. Add beans and taco mix. Combine soup and Ro-Tel in another bowl. Layer beef and bean mixture, soup mixture, cheese and tortillas in casserole dish. Add black olives on top. Bake at 350° for 20 to 25 minutes.
Pick over beans, discarding bad ones. Rinse well. Place ingredients in Dutch oven. Cover with 2 quarts water. Bring to boil, reduce heat. Cover. Simmer 2 1/2 to 3 hours or until tender. More water may be needed. Remove meat from bone; discard bone and bay leaves. Season with salt and pepper to taste. (If salt is added to beans during cooking, beans will not cook to desired consistency.) Freezes very well.
Preheat oven to 375°. In a large bowl combine all ingredients except flour and cocoa. Beat until light and fluffy. Gradually add flour and cocoa until well mixed. Shape into desired shape, 1 inch balls, 2 or 3 inch logs or balls flattened with cookie press.
Grease casserole dish. Pour vegetables in dish. Melt Cheez Whiz and 1/2 stick oleo over low heat and pour over vegetables. Crumble Ritz crackers and mix with 1/2 stick oleo and sprinkle over vegetables and cheese mixture. Bake at 350° for 30 minutes. Let stand 10 to 15 minutes before serving.
Brown hamburger and onions. Cook noodles and drain well. Add all ingredients; mix well. Place in baking pan and bake 45 minutes at 350°.
Mix together ingredients. Cut potatoes into wedges. Pour over potatoes. Place skin side down in broiler pan. Bake at 375°. Bake 45 minutes to 1 hour, uncovered, or until golden brown.
Melt tidbits in double boiler. Add noodles and peanuts. Mix well. Drop on wax paper.
Sprinkle apple cubes with sugar, lemon juice and salt. Add celery and nuts. Fold mayonnaise into whipped cream. Gently fold into apple mixture. Serves 6.
Cream the sugar, butter and eggs together and add gradually the milk, flour and baking powder. Add vanilla. Bake in 2 layers and use any filling desired.
Mix zucchini, butter or margarine and seasonings in a skillet. Cover and cook slowly for 5 minutes. Uncover and continue cooking, turning slices, until barely tender, about 5 minutes more. Sprinkle with cheese while hot. Serves 4.
In large bowl (do not use mixer or processor) combine flour, sugar, eggs, soda, pineapple and juice, walnuts and coconut. Mix with wooden spoon until well mixed. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Preheat oven to 325°. In a blender jar, combine apple juice concentrate and raisins. Puree until raisins are completely chopped. Pour this mixture into a large mixing bowl; add the mashed banana, oil and eggs. Beat thoroughly. Add the flours, wheat germ, baking soda, baking powder and spices. Mix thoroughly. Coat a loaf pan with vegetable cooking spray and spoon in the batter, spreading it evenly. Bake for approximately 45 minutes, until an inserted knife comes out clean.
Mix cheese and pineapple. Add marshmallows. Mix, then fold in Cool Whip. Refrigerate for several hours or overnight.
Poach fillets in 1-inch boiling water 1 to 2 minutes. Remove fillets with slotted spoon and cool. Combine remaining ingredients in mixing bowl; blend until smooth. Cut cooked fish into 1-inch pieces; stir into macaroni mixture. Refrigerate 1 to 2 hours before serving. There are 224 calories per serving.
Place steak on foil. Add potatoes, carrots, onions and cream of mushroom soup or fresh mushrooms. Sprinkle onion soup mix over sirloin. Add butter. Wrap good in foil and bake in oven at 375° for 2 hours.
Put 1/2 of cheese in batter and 1/2 on top. Add 1 large onion. Mix. Bake in a large iron skillet at 350° for 40 minutes.
Cut a loaf of French bread into 3/4-inch slices, not quite through bottom crust. Combine margarine, garlic, parsley, oregano and dill. Spread mixture generously between slices. Wrap loosely in foil; heat in a 375° oven for 15 to 20 minutes.
Mix all dry ingredients, including crackers. Add oil and shake well in covered bowl. Place in sealed container and let stand.
Cream the butter and sugar. Add eggs and other ingredients in order given. Blend well. Pour into greased 13 x 9-inch pan. Bake for 20 to 25 minutes at 350°.
Cook macaroni in 2 quarts of water and 1 teaspoon salt until tender, for about 15 minutes. Pour into colander and rinse away starch with warm water. Arrange layers each of macaroni and cheese in buttered 2-quart casserole. Dot with butter.
Mix together cabbage, pepper, onion and sugar; set aside. In small pan, mix together the vinegar, oil, celery seed and salt. Bring to a rolling boil; cool slightly. Pour over cabbage mixture; stir well. Makes enough to fill 2 quart jars. Store in refrigerator. Will keep 3 to 4 weeks.
Mix flour and baking soda. Combine butter and sugars, add pudding in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture stir well. Add oatmeal and nuts or chips. Bake at 350° for 8 to 10 minutes.
Melt margarine. Add to sugar and add milk. Blend well. Then add nuts and coconut. Shape into small-sized balls. Refrigerate.
Layer lettuce, bacon, onion, eggs and peas. Mix mayonnaise and cream cheese. Spread over salad. Sprinkle with cheese and chill.
Grease 9 x 13-inch baking dish. Put coconut and pecans in bottom. Prepare cake mix per directions. Pour on top of pecans and coconut.
Mix and refrigerate overnight.	Just before serving, add two sliced bananas. Strawberries can also be added.
Cook until clear 1 cup water, cornstarch and sugar. Add dry peach jello and continue cooking until jello dissolves (approximately 5 minutes). Remove from heat and add ice water. Refrigerate until mixture thickens. This takes quite awhile but never fear, it will thicken. Fold fresh peaches into thickened mixture and place into already baked pie shell. Can substitute strawberry jello and fresh strawberries for strawberry pie.
In a skillet, cook sausage until brown; drain off excess fat. Separate rolls and pat in pizza pan with points toward center. Spoon sausage over crust. Sprinkle potatoes and top with cheese. In a bowl, beat together eggs, milk, salt and pepper and pour over crust. Sprinkle Parmesan cheese over all. Bake in 375° oven for about 25 minutes. Makes 6 to 8 servings.
Preheat oven to 350°. Sift together flour, sugar and salt. Bring Crisco, water, butter and cocoa to boil in saucepan. After mixture has boiled, pour over dry ingredients. Mix well. Add eggs, soda, cinnamon, buttermilk and vanilla. Pour into greased and floured cake pan. Bake for 30 to 35 minutes.
Pare and coarsely grate potatoes and onion. Add eggs and mix well. Sprinkle with flour, salt and pepper and mix well. Heat oil in a large skillet. Drop potato batter by heaping tablespoon into skillet. Saute until golden brown and crisp on bottom, turn and cook until golden brown. Serve immediately.
Heat oven to 325°. Cook noodles in boiling water for 25 minutes or until tender. Drain. Arrange in a shallow 3-quart baking dish, alternating layers of noodles, meat, cheese and sauce. Add grated cheese last. Bake 45 minutes.
Pour water over oats; cover and let stand 20 minutes. Cream together sugar and shortening. Blend in vanilla and eggs. Stir in oatmeal. Sift flour and spices together. Add to creamed mixture and blend well. Pour into greased and floured sheet pan. Bake at 350° for 50 minutes. Leave in pan. Spread on frosting and broil until lightly browned.
Combine all ingredients in a large pot, then cover with water. Boil, uncovered, for 1 1/2 hours. Add hot water as needed. Do not let them boil dry. When done, pour into jars. Water from pot should cover beans in jars. Seal with lid and let cool. When ready to eat, rinse beans well under cold tap water. Place in iron pot with seasoned meat and cover with water. Cook on low heat with lid until almost dry.
Arrange muffins on paper plate. Spread with spaghetti sauce. Top with cheese and season with oregano. Cook at Medium 1 to 2 minutes. Yields 2 servings.
Brown meat. Pour off water. Add other ingredients except beans. Cook over medium heat for 8 hours, then add beans. Cook 2 more hours. Eat with caution!
Cream butter and sugar. Add eggs, one at a time. Add condensed milk; mix well. Add flour gradually. Add vanilla. Separate into 3 equal parts, 1 red, 1 green and 1 natural. Layer the red first, then the green, then the natural layer. Bake in Bundt pan at 350° for 1 hour.
Combine flour and salt. Cream the butter; gradually add sugar. Add milk and vanilla; stir in the flour. Blend in dates and nuts. Roll into 1-inch balls. Place 3 inches apart on ungreased baking sheet. Bake in a 300° oven for about 20 minutes, or until light brown. Cool; shake date balls inside of plastic bag with 1/2 cup powdered sugar in it.
Pound flour into steak. Cut into cubes and brown in butter. When done, remove from pan, put in onions. Cook the onions slowly (about 5 minutes). Put meat back in, add Worcestershire sauce, salt, pepper and sour cream. Heat until warm. Add to cooked noodles, mix and serve. Serves 4 to 6.
Mix flour, cornstarch, sugar, nutmeg and butter together until it forms a crumbly mixture. Pour into pie shell. Pour evaporated milk over mixture. Pour equal amounts of half and half and whole milk into pie shell until shell is full. Bake at 425° until brown crust forms over top, about 20 to 25 minutes. Gently break crust with a rubber spatula. Reduce oven heat to 350° and bake 20 minutes longer or until pie begins to thicken.
Combine butter, sugar and curry powder and bring to boil. Drain fruit and arrange in baking dish, dotting with cherries. Bake at 325° for 30 minutes until bubbling.
Sift flour, baking powder and salt together. Mix cocoa and sugar. Put all in a Fix and Mix bowl and cut in shortening. Store in plastic sealed canister.
Mix jello, water, and pineapple juice and freeze. When you are ready to serve, let this mixture thaw for about 30 minutes and pour Sprite over it.
Allow apples, orange rind and cranberries to air dry (or in low oven or in dehydrator). Mix all ingredients.
Mix flour and baking soda. Beat butter, peanut butter and sugar in a	large bowl with electric mixer until fluffy. Beat in egg and honey. With mixer on low speed gradually beat in flour mixture just until blended. Stir in coconut. Divide dough in thirds. Roll each into a log 5 1/2-inches long and 1 1/2-inches thick. Wrap each tightly and refrigerate 6 hours or overnight. Heat oven	to 375°. Lightly grease cookie sheets. With a very sharp knife, slice 1 log at a time (keep rest	refrigerated) in	1/4-inch thick rounds. Place 1-inch apart on prepared cookie sheets. Bake for 10 to 12 minutes until lightly browned. Cool on sheet 1 minute.	Remove to rack	to cool completely. Store loosely covered. Makes 72 cookies.
Mix sugar and melted butter. Beat in eggs. Add flour and vanilla; then add marshmallows and nuts. Blend remaining ingredients. Pour in a generously greased 9 x 13-inch pan. Sprinkle the 1/2 cup chips on top. Bake at 350° for 40 to 45 minutes.
Mix together dates, salt, baking soda and boiling water and let stand. Mix together remaining ingredients. Add date mixture to sugar-shortening mixture and mix well. Use 5 (Number 2) cans (don't grease); fill half full. Bake at 350° for one hour.
Place chicken in a skillet; salt and pepper. Pour catsup over chicken; cover with Coke. Bake at 325° for 1 hour or until liquid is almost gone.
Cook rice; set aside. Prepare broccoli, as suggested and drain. Add onion and let cool. Add remaining ingredients. Bake at 350° for 30 minutes.
Cook vegetables as directed. Mix soup and cheese together. Warm while vegetables cooking. Drain vegetables. Put in casserole dish. Cover with soup/cheese mixture. Brown in oven at 400° for 15 to 25 minutes. May top with buttered bread crumbs, onion rings, etc.
Mix first four ingredients. Add remaining ingredients. Bake in 2 greased loaf pans at 350° for 1 hour.
In 3 quart saucepan, cook cinnamon candies in water until dissolved.	Add apples and cook slowly, uncovered, just until tender, about 15 to 20 minutes,	turning once during cooking. Refrigerate apples	in syrup several hours, turning once.	(As the apples stand, they absorb the bright red color of the candies.) Blend together cream cheese, milk and lemon juice until smooth and creamy. Add pineapple, dates and nuts. Drain apples. Stuff centers with cream cheese mixture. Serve on lettuce-lined plates. Makes 6 servings.
Combine first 3 ingredients in a Dutch oven; cook until beef is browned, stirring until it crumbles. Drain. Add remaining ingredients; cover, reduce heat and simmer 30 minutes, stirring occasionally. Yields about 4 cups.
Combine first 10 ingredients and then drizzle oil over all. Refrigerate 2 hours.
Wash and dry spinach and tear into bite sized pieces. Cook bacon until crisp, then crumble into small pieces. Cook peas and drain. Combine all ingredients. Chill for 2 hours or more. Serves 6 to 8.
Brown meat; add other ingredients. Cook on very low heat several hours. Stir frequently. Serve over your favorite pasta.
Combine brown sugar, butter and 1 tsp. cinnamon in a 13 x 9 inch baking dish. Add apples and raisins and toss well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top. Mix eggs, milk, vanilla and remaining 2 tsp cinnamon until well blended. Pour mixture over bread soaking completely. Cover and refrigerate for 24 hours. Bake, covered with foil, in preheated oven at 375 for 40 minutes. Uncover and cook for 5 additional minutes until brown.
Combine crumbs, coconut and nuts in medium bowl. Add condensed milk; stir well. Scrape into well-greased 8 x 8-inch pan. Bake in a 350° oven for 40 minutes, until an inserted toothpick comes out clean. Cool; cut and store covered (airtight). Makes 25 squares.
In a 2-quart saucepan over medium heat, in hot margarine, cook onion and thyme until onions are all tender. Stir in soup, milk and pepper. Add peas and carrots. Heat to boiling. Reduce heat to low. Cover 8 minutes or until tender, stirring occasionally. Makes 3 1/2 cups or 4 servings.
Combine all ingredients. Place in 9 x 13-inch casserole dish. Bake at 350° first 20 minutes, covered with foil. Bake, uncovered, for 20 more minutes.
Place all the ingredients, except oil, in a blender and mix well. Add oil and blend. Serve on greens or citrus salad. A slice hard-boiled egg and fried crumbled bacon may be added to top of green salad.
Wash meat off and trim off fat. Drain off excess water. Cut celery in very small pieces. Add all the ingredients to meat and marinate overnight.
Mix all ingredients, except cracker crumbs and butter. Put in a greased 8 1/2 x 11-inch casserole dish. Crumble crackers over mixture. Dot with butter pats. Bake at 350° for one hour.
Soak eggplant in water for 30 minutes; drain. Heat oil in 10 or 12-inch pan. Fry cubes until soft. Remove from pan; place in casserole dish. If needed, add more oil and saute onions, peppers and celery for 10 minutes, stirring. Add remaining ingredients; simmer for another 15 minutes. Pour over eggplant and stir gently. (Served as a vegetable dish or put up in glass and served cold as a salad.)
Peel eggplant and cut in chunks, approximately 1-inch cubes in size. Beat egg. Add milk and enough flour to thicken. Add salt and pepper. Dip the eggplant cubes thoroughly, coating them heavily. Drop in hot oil and fry until golden brown. Be careful not to burn. Drain and eat while hot.
Brown chicken in non-stick skillet. Combine remaining ingredients. Pour over chicken. Simmer 1 hour until sauce is thick. Be sure to get all glaze on chicken.
Boil chicken until tender; debone and save broth. Cook onions and pepper in a skillet until tender. Mix soups, onion, pepper, chili powder and garlic. Add tomatoes and chicken. Place tortillas in hot broth to heat. Layer tortillas in casserole dish. Add chicken mixture, cheese and tortillas in layers with the top layer being the tortillas. Bake at 350° until done.
Heat oven to 350°. In a large bowl, combine all ingredients except chocolate chips at low speed until thoroughly moistened. Stir in chocolate chips. Shape dough into balls. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 9 to 12 minutes or until top appears cracked. Cool 2 minutes, remove from cookie sheet. Yields 32 cookies.
Make pastry for 1 crust pie. Line pie pan. Pour into pie pan. (For crispness, have bottom pastry a little thicker than 1/8-inch.) Bake just until a silver knife inserted 1-inch from side of filling comes out clean. The center may still look soft, but will set later. Serve slightly warm or cold. Bake at 425° (hot oven). Bake 45 to 55 minutes.
Beat eggs well and add sugar, vanilla and evaporated milk. Beat until real fluffy. Pour into ice cream freezer. Finish filling freezer with whole milk. Ready to place in electric or hand crank freezer.
Beat oil and sugar. Add eggs, flavorings, vinegar and food coloring. Mix dry ingredients separately, sifting all together. Add alternately with buttermilk and sugar mixture. Beat thoroughly. Bake in three 9-inch round layer pans (greased and dusted with flour). Bake for 30 minutes at 350°.
Combine ground beef, bread, milk, onion, egg, salt and pepper. Mix well and form into balls. Brown in skillet or oven. Drain off all grease.
Mix ground beef, bread crumbs, onion, egg, salt, pepper and tomato sauce all together and shape into loaf. Place in pan. Mix remaining ingredients together and pour over meat loaf. Bake in 350° oven for 1 1/2 hours. Baste occasionally.
Mix first 5 ingredients together. Pour into salad bowl. Top with nuts. Chill several hours before serving.
Cook squash with onion, pepper and butter until soft. Mash squash and mix with sour cream and soup. Line dish with 1/2 herb dressing. Pour in squash mixture and top with remaining dressing. Bake for 45 minutes at 300°.
Mix all ingredients together. Refrigerate. Can be served cold or warmed in the microwave. Serve with assorted crackers.
Take one piece of bread; put a piece of cheese on top. Put in toaster oven until bread is toasted and cheese is melted. Good with a cold glass of milk.
Combine all ingredients and bake at 370° for 40 to 50 minutes. Top with whipped cream or Cool Whip. Bake in a Bundt pan or angel food pan.
Cream oleo and sugar. Add eggs, milk, flour and coconut. Mix well; pour in unbaked pie shell. Bake at 325° for 1 hour.
Put apples into 8-inch pan. Sprinkle with water, cinnamon and salt. Blend sugar, flour and butter. Spread over apples. Bake at 350° for 40 minutes or microwave, uncovered, for 12 minutes on High.
In a large deep saucepan, brown beef in oil, turning to brown on all sides. Add beef broth and simmer 1 hour. Add peppers, onion, garlic, chili powder, cumin, tomatoes and beans. Cover and simmer for 30 minutes. Blend in 1/2 cup of cheese; heat until the cheese melts. Garnish with remaining cheese before serving. Makes 6 servings, each with 398 calories, 19g of fat and 86mg of cholesterol.
In a bowl, mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape firmly into patties. In skillet over medium heat, cook a few patties at a time until brown on each side. Spoon off fat. Stir in remaining soup and mushrooms. Return patties to skillet. Reduce heat to low; cover and simmer 20 minutes or until tests done, turning occasionally.
Bring to boil vinegar and sugar. Add oil, salt and pepper. Pour this over mixture of all other ingredients. Store in refrigerator.
Mix sugar and flour together. Combine margarine and milk with other ingredients. Pour over fruit (apples, peaches, strawberries, etc.). Bake in dish at 350° until done. Serves 8.
Preheat oven to 350°. Mix cocoa and vegetable oil. Add sugar and eggs; mix. Add milk and vanilla, then flour, and then boiling water. Batter will be thin. Pour into greased cake pan, and bake about 30 minutes (or until toothpick inserted in center comes out clean).
Pour over meatballs. Bake for about 1 hour at 350°.
Combine first 4 ingredients in a large 6 to 8-quart pot. Bring to boiling and boil 2 to 3 minutes. Add corn and sausage; bring back to a boil and cook 5 minutes. Add shrimp; bring back to boil and cook until shrimp are bright pink. Drain and serve with hot hush puppies. Serves 6.
Wash the vegetables. Cut and put in a big pot. Add water and tomato juice; boil. Simmer 30 minutes. Add bouillon and butter. Simmer 30 minutes more. Eat!
Make pudding according to package directions. Add Cool Whip. Refrigerate. Whip together butter, cream cheese and powdered sugar. Crush Oreos (I put in food processor or Ziploc bag and use rolling pin). Add cream cheese mixture to pudding. Use a flowerpot lined with foil. Layer the cookies and pudding mixture about 4 times, ending with a generous cookie layer. Put in a silk flower or two and have fun!
Cut up cabbage and celery; cook in small amount of water until tender. Drain and spread in a casserole dish. Combine Velveeta cheese, milk and flour in a saucepan; stir over low heat until smoothly blended. Pour cheese sauce over cabbage. Sprinkle with bread crumbs and melted butter. Bake, uncovered, at 350° until hot and bubbly (start watching carefully after 30 minutes of baking!).
Combine sugar, pumpkin, oil and eggs. Beat 1 minute at medium speed of electric mixer.
Blend sugar and butter. Sift dry ingredients together and add alternately with beaten eggs to first mixture. Add vanilla. Roll on floured board until very thin and cut with a cookie cutter. Bake on an ungreased cookie sheet at 350° until light brown.
Combine oil, sugar, egg yolks and water. Beat at medium speed until just combined. Combine dry ingredients and add to oil mixture; mix just until moistened. Stir in sweet potatoes, pecans and vanilla. Beat egg whites until stiff, but not dry. Fold into batter. Spoon batter into 3 greased 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Immediately invert layers on wire racks. Cool 5 minutes and remove from pans. Cool completely. Spread Creamy Coconut Frosting between layers and on top and sides of cake. Garnish with pecan halves.
Mix cabbage and salt, let stand for 2 hours. Boil vinegar, water, and sugar for 1 minute. Set aside to cool.
Mix water, coffee and sugar. Stir well until all is dissolved. Add 1 quart vodka. Add 2 tablespoons vanilla; mix well. Makes 2 quarts.
Soak squash, pepper and onion in the gallon of water and salt. Cover with ice. Let stand 2 hours; drain well. Mix other ingredients and bring to a boil. Drop pickles in hot liquid and bring to a hard boil again. Pack in jars. Cover with hot liquid and seal.
Mix ingredients thoroughly. Put in casserole. Cover with 1 cup buttered bread crumbs or crackers. Bake at 350° for 30 minutes until bubbly.
Soften cream cheese. Drain chicken. Add to cream cheese. Add remaining ingredients, except nuts. Mix well. Shape into ball. Roll into chopped pecans. Chill. Serve with crackers.