HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil red new potatoes until tender. Drain and cool. Place potatoes in Pyrex dish. Pour 1 cup melted butter over potatoes. Sprinkle with garlic salt and chives. Put in oven; bake at 350° for 20 minutes.
Separate eggs, placing whites in large mixer bowl. Let stand at room temperature, about 1 hour. Have ready a 10 x 4-inch deep tube pan. Grate orange rind, squeeze juice. Set oven at 325° to preheat. Sift together into small mixer bowl the flour, sugar, baking powder and salt. Make a hole in the middle of flour and pour in oil. Combine yolks, orange rind and juice. Add to small bowl; set aside.
Mix all ingredients together in saucepan or large skillet. Heat for 10 minutes. Serve over spaghetti noodles.
Mix all ingredients. Bake at 350° for 50 minutes. Sprinkle an additional 1/2 cup Cheddar cheese on top and bake until melted.
Combine celery salt, onion salt, garlic powder and pepper. Sprinkle on both sides of brisket. Place brisket in shallow dish. Combine Worcestershire and liquid smoke. Pour over brisket. Cover and marinate in refrigerator 12 hours, turning occasionally. Cover and bake at 300° for 4 1/2 hours. Drain, reserving 1 cup drippings. Combine barbecue sauce and drippings; pour over brisket. Bake, uncovered, 30 minutes. Slice brisket.
Use electric mixer at medium speed and beat shortening until fluffy. Add sugars and beat well. Add eggs and vanilla. Mix well. Combine flour, soda and oats. Add to shortening mixture. Mix well and then stir in pecans. Cover and chill 1 hour. Shape dough into 38 balls and place 3-inches apart on lightly greased cookie sheet. Dip flat-bottomed glass in flour and flatten each ball into a 2 1/2-inch circle. Bake at 350° for 12 to 14 minutes. Remove to wire rack and cool.
Soak cube steak in water for 15 to 20 minutes. While cube steak is soaking, peel and cut potatoes into halves. Place in an ovenproof dish. Roll cube steak in the flour, salt and pepper. Place in hot grease to brown. Do not cook thoroughly, just brown both sides. Place cube steak in the dish with the potatoes. Add 1/4 cup of flour to a small amount of grease, salt and pepper. Next, add two cans of golden mushroom soup with water to make a gravy to cover the cube steaks. Gravy will not be thick. If gravy does not cover cube steak, add additional water to cover. Once gravy is poured over the cube steak, cover with tinfoil and place in the oven heated at 350° for 45 minutes to an hour.
Put flour in cup; add baking soda and salt. Mix well. Add bran; mix. Add milk and molasses. Add raisins. Stir. Bake in paper cup in covered skillet at 375° for 30 to 40 minutes.
Melt butter. Add sugar, eggs and milk; mix well. Stir in coconut and flavorings. Pour in pie shell. Bake at 350° for 35 to 40 minutes.
Brown sausage and drain grease. Add margarine and cheese. Mix and heat until well blended. Put mixture on muffin halves. I make these and place them in individual baggies and freeze. Defrost, then broil until brown.
Preheat oven to 350°. Remove wrapping from dough and press 2/3 of each roll of dough into bottom of one ungreased 13 x 9-inch pan. Over low heat, in saucepan, stir together condensed milk, chocolate chips and salt until melted and remove from heat. Stir in vanilla. Pour and spread chocolate mixture over dough in pan. Cut remaining dough into chunks and randomly place on top of chocolate. Bake at 350° for 25 to 30 minutes until golden. Cool; cut into bars. These freeze well.
Heat orange juice with a squeeze of lemon juice. Dissolve jello in orange juice. Add buttermilk and water. Chill. This makes a great mold.
Mix ground chuck, sugar, soy sauce and ginger; let stand for a while. Make into patties. Dip in flour. Mix eggs and green onions. Dip patties in egg mixture. Pan-fry in lightly oiled pan over very low heat. Cook on each side.
Prepare cake mix and pudding according to package directions. (You may add 1 1/2 cups chocolate chips to pudding as it cooks for a richer chocolate flavor.) When ingredients have cooled, assemble in trifle dish or large deep container laying thusly: cake, pudding, whipped topping and chocolate chips or other candy bits until at least whipped cream and garnish top. Serve a lot!
Precook potatoes for 5 minutes; drain. In oblong casserole, put layer of potatoes and layer of beef. Mix eggs and milk together, pour over layer and add salt and pepper. Repeat layers and egg mixture as many times as you want. Bake at 350° for 35 to 40 minutes or until burger is done.
Mix all ingredients and pour into 9 x 13-inch baking dish. Bake at 400° for 30 minutes or until desired doneness.
Select grown tomatoes that are still hard and green. Slice lightly; salt and pepper. Roll in flour and fry in about 1-inch hot oil. This has to be done quickly to prevent absorbing too much oil. When brown, turn over and brown other side and drain on paper towel.
Fry bacon until crisp; remove. Combine corn meal, salt, sugar, soda, milk and eggs, stirring until blended. Add onion, corn, peppers and bacon (crumbled); mix well. Pour 1/2 mixture into greased pan. Cover with 1/2 cheese. Spoon on remaining corn meal mixture. Sprinkle remaining 1/2 cheese. Bake at 350° for 35 minutes.
Combine all ingredients, except ginger ale. Beat at low speed of electric mixer until well blended. Pour mixture into punch bowl. Just before serving, add ginger ale. Makes 30 (4 ounce) servings.
Bring oleo, cocoa and milk to a boil. Add vanilla, sugar and nuts. Pour icing over cake while cake is warm. Best over brownie cake mix made in a sheet cake pan.
Place fillets in greased 13 x 9 x 2-inch baking dish with soup. Bake at 375° for 20 minutes. Combine butter and seasonings and mix with cracker crumbs. Sprinkle over fish. Bake about 10 minutes. Serves 12. Serve with rice and tossed salad.
Set aside 1 tablespoon Parmesan cheese. In a bowl with a mixer, beat the remaining Parmesan, Neufchatel cheese, sour cream and dill weed until well blended and creamy. Stir in chopped artichoke hearts until blended. Spoon mixture into an attractive shallow 3 to 4 cup baking dish. Sprinkle with the reserved 1 tablespoon Parmesan cheese. (If made ahead, cover and chill up until the next day.)
Mix first 3 ingredients in small cup and let set out for at least 1 hour. Pour over green salad. Add salad oil. Let set for about 30 minutes. Toss well.
Combine butter, garlic and onion; cook until tender. Add rest of ingredients, except spaghetti. Cook on low until cheese melts. Pour over spaghetti. Sprinkle with Cheddar cheese. Bake 30 minutes at 375°.
Lay graham crackers in squares on ungreased cookie sheet. Boil sugar, oleo and butter in saucepan for 2 minutes. Pour syrup over crackers. Top with pecans. Bake at 325° for 10 minutes. Remove and quickly triangle the crackers with a sharp knife. Remove and set on greased foil to cool.
Sift first 4 ingredients together. Add shortening, peanut butter and milk. Beat 2 minutes. Add eggs; beat 2 minutes more. Pour into oblong pan. Bake at 350° for 40 minutes. Let cool.
Brown meat. Drain. Put back into pot and remaining ingredients and slow cook for 2 hours. Serve with bread or over pasta. Serves 6.
Mix hamburg, crumbs, onions, milk, egg, parsley, salt, Worcestershire sauce and pepper. Gently shape into 1-inch balls and cook in shortening until brown. Remove from skillet; drain fat. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until coated. Simmer, uncovered, for 30 minutes.
Using a 10-inch cake pan, grease and flour the pan bottom. Preheat oven to 325°. Beat together eggs, butter (or margarine), sugar and water. Sift together the flour, baking soda, allspice, cocoa and cinnamon; after mixed, sift dry ingredients into egg mixture while stirring. Mix well. Fold in nuts, chocolate, apples and vanilla. Pour into cake pan. Bake at 325° for 60 to 70 minutes, until top springs back if touched lightly.
Preheat oven to 350°. Combine all of these ingredients and let stand overnight in buttered 2 1/2-quart size casserole. Sprinkle with paprika and bake 1 hour. Serves 8 to 10.
Brown together ground beef, onion, butter and garlic. Stir in flour, salt and pepper. Mix together and add mushrooms and soup. Stir and simmer 5 to 10 minutes, uncovered. Add sour cream last. Heat through. Serve over rice or noodles.
Brown hamburger and sausage together and drain. Add other ingredients and heat until cheese has melted. Serve hot.
Spread bread with margarine and make cheese sandwiches. Grease baking dish and place sandwiches in the bottom, cutting them to fit casserole. Mix eggs and milk together, beating them well. Add seasonings. Pour mixture over the sandwiches. Let stand 3 hours in fridge. Bake at 325° for 1 hour. This may be made the day before and baked when ready to use. It may be served with some grated cheese on top or with crisp bacon strips on top.
Cook first 3 ingredients until almost tender. Add the mixed dry ingredients. Boil hard for 5 minutes. Place in glass jars and seal immediately. Before pouring into unbaked pie crust, heat and stir in a cornstarch thickening and add 1 tablespoon butter. A few raisins may be added, if desired. Bake 3/4 hour in moderate oven.
Cut up meat into small pieces. Simmer catsup, brown sugar, A.1. and dry mustard until hot. Add meat. Serve on hamburg buns.
Cook peas, unseasoned, then drain. In frypan, cook onions and celery in butter until tender. Add water chestnuts that have been drained and sliced very thin. Add soup, flour and peas. Mix all together and heat on the top of stove. Add salt and pepper to taste. Pour into casserole dish and cover with dressing mix. Bake at 350° until brown, about 15 minutes. Serves 6 to 8.
Mix together the flour, sugar, margarine and 1/2 cup of chopped nuts with a pastry blender until crumbly. Spread in ungreased 9 x 13-inch pan. Mix cream cheese, confectioners sugar and 1/2 of the whipped topping over cooled crust. Mix vanilla pudding with 1 1/2 cups milk. Spread over cream cheese layer. Mix chocolate pudding with 1 1/2 cups milk and spread over vanilla layer. Spread remaining whipped topping over chocolate layer. Sprinkle top with shaved chocolate bar and chopped nuts.
Mix melted butter and sugar. Add eggs (saving 3 of the whites for icing). Beat until mixed. Add flour and milk. Mix well. Add vanilla. Pour into greased and floured pans. Bake at 300° until toothpick stuck in center comes out clean.
Mix all ingredients in one bowl. Pour into 2 shallow, unbaked pie crusts. Bake 1 hour at 350°. Cool before cutting.
Combine first 5 ingredients in large mixing bowl. Beat 2 minutes at medium speed. Divide batter into 3 bowls. Stir walnuts, green food coloring and almond extract to one. Add cherries and red food coloring to another. Stir melted chocolate into remaining portion. Spray 8-inch fluted Bundt pan with Baker's Joy. Layer with green batter first, then pink batter, then chocolate. Do not swirl. Bake in 350° oven 50 to 60 minutes. Cool; invert cake. Drizzle with chocolate glaze.
Bring 1 cup water to a boil and add rice. Reduce heat; cover and simmer 14 minutes. Do not stir. Preheat oven to 350°.
Cream butter; add sugar. Blend in egg yolk. Add other ingredients to creamed mixture. Fold in stiffly beaten egg whites. Bake in small greased muffin tins, 20 to 25 minutes. Roll hot rolls in melted butter, then in cinnamon and sugar mixture.
Mix flour, sugar, shortening, ginger and cinnamon together as for pie crust. Reserve 1/2 cup for topping. Combine remaining mixture with remaining ingredients. Mix well. Pour into 8 x 9-inch cake pan. Crumble reserved mixture over top. Bake 35 to 40 minutes in 350° oven.
Form into balls about the size of golf balls. Place in baking dish and cover with foil. Bake in a 350° oven about 20 minutes until set and slightly brown. Serve with sour cream, sauce and noodles or spaghetti sauce and pasta or savory sauce with potatoes. Makes 30 balls, 2 or 3 per serving. Make patties as a veggie burger.
Cover beans with water (1 cup beans to 2 cups water). Add salt, pepper and ginger; cook approximately 2 hours, until tender. If you soak the beans in water overnight, it will reduce cooking time. Saute beef, onion and garlic. Add chili mix, oregano and tomato sauce or juice. Mix well, then add to beans. Simmer 1 hour.
Mix all ingredients well. Pour out onto a well floured board. With rolling pin, roll out half batter at a time. Cut into 1-inch squares. Drop one at a time into 2-quarts boiling chicken broth in a 4-quart Dutch oven or pan. Cook 20 minutes.
Mix together and bring to a boil. Let simmer 30 minutes. Let stand overnight to blend flavors. Makes 3 pints.
Brown chops in small amount of butter in frying pan. Remove into a casserole with a cover. Mix remaining ingredients and pour over chops. Cover and bake in 350° oven for 1 1/4 hours.
Saut the onion and garlic in the oil over medium heat for 3 minutes. Add the pepper, cover and cook over medium heat 10 minutes or until the onions are caramelized. Spread mixture out over the pizza crust; add prosciutto, cheese and rosemary. Bake in 400° oven 30 minutes if using a raw crust, 15-20 minutes if pre-baked.
Heat consomme; add jello. When it starts to thicken, add lemon juice, then all other ingredients, except the egg for garnish. Serves 2.
Place the garlic in a custard cup. Bake at 400° for 15 minutes or until soft when tested with the tip of a knife. Do not allow the garlic to brown. Let cool slightly, then slip off the skins and trim off the hard stem ends. Place half of the beans, plus the lemon juice, oil and garlic in a food processor. Puree until smooth. Transfer to a medium bowl. Stir in the parsley, black pepper, half of the onions, half of the green peppers and the remaining beans. Roughly mash the whole beans with fork.
Beat egg with 1 tablespoon water; dip chicken breasts into egg, then roll in bread crumbs. Brown chicken in oil, being careful not to burn. Mix soup with 1/4 cup water, along with celery, onion and garlic powder. Place chicken into a baking dish; pour soup mixture over meat. Cover. Bake at 350° for about 45 minutes. Cover chicken with Mozzarella cheese; heat until cheese is melted.
Mix all ingredients together. Put in a greased 9 x 13-inch pan. Sprinkle with cheese. Bake at 350° for 45 minutes.
Mix shortening and flour together using a pastry blender. Add ice water, one tablespoon at a time. Mix with fork. Use hands to make a ball, if necessary. Roll out and bake until light brown.
Prepare Stove Top stuffing mix as package directs. Put on bottom of 9 x 13-inch pan. Prepare vegetable mix as package directs. Drain and layer over the stuffing mix. Next, combine the soup, 1 can water and the Velveeta cheese until smooth over medium heat. Pour over first 2 layers. Add shredded cheese over top and bake at 350° for 25 minutes.
Combine cake mix and brown sugar. Add butter and eggs. Beat on medium speed 2 minutes.
Be sure avocado is ripe (to test for ripeness, press at the rounded end, it should yield slightly). Cut in half, remove seed and immediately sprinkle with lemon juice to prevent discoloration. Mix shrimp, salt and pepper to fill avocado halves. Arrange egg slices on top. Top with a spoon of mayonnaise or sour cream.
Mix boxed cake mix, eggs, oil, margarine and oranges with mixer. Grease 3 round pans. Distribute mix evenly in all 3 pans. Bake at 350° for 25 minutes only. Remove and cool.
Empty cans into greased casserole. Mix sugar and mustard; put into beans. Put cut up bacon and ketchup on top. Bake, uncovered, at 325° for 2 1/2 hours. Serves 8.
Heat butter over low heat. Add olive oil, parsley, garlic and lemon juice. Add salt and pepper to taste. Cook for about 3 minutes, then remove from heat. Add shrimp to mixture; let stand about 30 minutes. Remove shrimp from butter and place in shallow pan. Broil approximately 5 minutes and turn. Pour remaining sauce over shrimp; broil another 5 minutes. Serve with toothpicks as a snack or appetizer.
Roll chicken in flour; brown in butter. Remove chicken. Stir soup, seasonings, and water in drippings. Bring to a boil, stirring constantly. Spread Minute rice (directly from box) in a 1 3/4 qt shallow casserole. Pour all but 1/3 cup soup over rice. Stir to moisten. Top with chicken and remaining soup. Bake covered at 375° for 30 minutes, or until tender. Garnish with paprika, if desired. Makes 4 servings.
Place rice in iron skillet. Add 2 cups of water and a little salt. Bring to a boil. Place lid on tight. Turn off electric stove, or let boil for 5 minutes on gas stove. Turn off heat and let set.
Mix cake mix with melted butter and 1/3 cup evaporated milk. Pat half of this cake mixture into lightly greased 9 x 13-inch pan. Bake at 350° for 8 minutes. Let cool. Sprinkle chocolate chips and 1 cup nuts on top. Drizzle caramel that has been melted in double boiler with 1/3 cup evaporated milk. Cool a little. Spread remaining cake mixture on top of caramel mixture; add remaining nuts. Press in. Bake at 350° for 20 to 25 minutes. Let cool. Cut into bars.
Have ingredients at room temperature. Into cupcake pans, put paper liners and a vanilla wafer. Beat eggs. Add remaining ingredients and cream together. Beat on low speed until light and fluffy. Spoon into cups, 3/4 full. Bake at 375° until set (10 to 15 minutes). Cool out of pan on cake rack. When cool spread cherry pie filling on top of each one. Store in refrigerator. Makes 48.
Combine all ingredients and bring to a boil for one minute. Roll out the 10 biscuits, each biscuit to about 5-inches. Dice apples, about 2 cups (Granny Smith) and place in the center of the biscuits; fold over. Place seam side down. Pour sauce over the biscuits and bake at 350° until brown.
Mix all dry ingredients. Cut in Crisco. Mix vinegar, water and egg together. Add to dry ingredients. Makes 4 crusts.
Cook corn and lima beans according to package. Make rue; heat butter and add flour (do not brown). Add milk slowly; stir until it thickens. Add pepper and paprika to taste. Add drained vegetables to milk mixture. Serve.
Mix all ingredients except cheese. Pour 1/2 batter into well oiled hot iron skillet or 9 x 9-inch pan. Sprinkle on cheese. Add remaining batter and spread evenly. Bake at 350° for 45 minutes.
Soak orange rind, lemon, water and sugar for 15 minutes. Add grape juice, cloves and cinnamon; simmer for 15 minutes. Serve hot.
Mix well and bake 45 minutes to 1 hour at 350°. Put in greased casserole dish with pan of water underneath. Sprinkle nutmeg on top before you bake.
Cook water until it boils; add jello and puddings, stirring constantly, until dissolved. Refrigerate until congealed. Mix in Cool Whip, pineapple, oranges (both drained) and nuts. Refrigerate.
Place butter and egg yolks in bowl; beat until light and fluffy (about 1 minute). Add cream, vanilla and salt. Turn to stir speed; gradually add powdered sugar, mixing until desired consistency is reached. Yields frosting for 2 (9-inch) layers.
Mix flour and sugar together until fine. Add cooled margarine, eggs, buttermilk and vanilla. Mix well. Pour in pie shell. Bake 15 minutes at 450°, turn temperature down to 325° and bake 25 minutes or until pie is set. Cool, do not cut while hot.
Combine ingredients pour over ice ring or mold made with white grape juice (make a day ahead).
Cream cheese and margarine. Blend all ingredients with cheese mixture and make small balls with hands. Press with fork. Bake 10 minutes at 350°. Lay on paper towels to cool.
Mix and let rise while making toppings, approximately 10 minutes. Knead. Press into pans. Spread on sauce, meat, cheese, etc. Bake at 400° for 15 to 20 minutes.
Preheat oven to 400°. In unbaked pie shell, spread ham and cheese. Mix eggs, milk, salt and pepper. Pour over ham and cheese mixture. Bake 15 minutes at 400°. Then 30 minutes at 350° or until knife inserted in center comes out clean. Serve warm or cold.
Mix in bag. Shake with fish. Bake fish 1 hour in a 350° oven. Use on whole fish.
Grease large skillet and sprinkle a little corn meal and let brown. Pour 1/2 of the batter in skillet; sprinkle cheese over batter, then the meat, next onion and last the peppers. Pour remaining batter on top. Bake at 350° for 45 minutes to 1 hour.
Boil potatoes, slice and layer alternately with minced onion in a greased casserole dish. Mix mushroom soup and milk and pour over top of casserole. Bake at 425° for 30 minutes. Serve hot.
Mix all ingredients together. Pour into a greased and floured Bundt pan. Bake at 350° for 1 hour. Cool 5 minutes before turning out. Sprinkle with powdered sugar when completely cooled.
Combine flour, salt, soda, baking powder and sugar in a bowl. Cut in 1/2 cup butter or margarine until it resembles cornmeal. Combine buttermilk and Sourdough Starter and blend. Stir into flour mixture until mixture forms soft dough. Turn dough onto floured board and knead gently, about 1/2 minute. Roll out 1/2 to 3/4-inch thick and cut with small biscuit cutter. Place on cookie sheet and brush with butter or margarine. Let rest in warm place about 1/2 hour. Yields about 2 dozen biscuits. Can be cut in half for 12 biscuits.
Melt jelly in saucepan; add mustard. When well combined, add hot dogs and simmer 1/2 hour, stirring often. Spear with toothpicks and serve.
Mix all together except tomatoes and bacon. Set overnight. Just before you serve, mix bacon and tomatoes.
Blend Crisco with flour until mixture looks like peas. Make a "well" with spoon. Add the cold water at one time. Stir to form a soft ball of dough. Roll out on floured area. Grease pans, place dough and crimp edges. Will make 2 pies.
Combine first 4 ingredients; set aside. Combine oil, eggs and sugar in a large bowl; mix well. Gradually add "dry" ingredients to creamed mixture, stirring just until all ingredients are moistened. Stir in strawberries and chopped nuts. Spoon mixture into two greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove to wire rack and cool completely.
Beat together shortening and sugar and egg. Mix in molasses, flour and spices. Add raisins. Chill dough. Shape in small balls and roll in additional sugar. Places on greased baking sheet at 375° for 8 to 10 minutes. Makes 3 dozen.
Mix above and pour into 2 pie crusts. Bake at 400° for 10 minutes, then at 350° for 50 minutes.
Saute chicken, onion, pepper and garlic in melted butter. Add rice. Cook 3 minutes. Add tomatoes, their liquid, parsley, basil and pepper sauce. Bring to a boil and add chicken broth. Simmer 15 minutes, covered. Add shrimp and peas. Cook, covered, for 3 minutes or until tender.
Mix Jell-O, marshmallows and walnuts. Let stand until slightly set. Add pineapple and cream cheese. Pour in mold and chill until set.
Cook the sugar, cream and syrup to soft ball stage. Remove from heat and add butter, vanilla and nuts. Stir until almost set. Pour out on greased cookie sheet and let cool. Cut into squares.
Microwave caramels and milk on High for 1 1/2 minutes. Stir. Continue process until caramels are smooth and creamy. Add margarine and pecans; mix well. Drop by teaspoon on buttered cookie sheets. Chill for about 30 minutes. Remove from fridge and mold into shapes. Refrigerate for about 30 minutes. Melt chocolate chips and paraffin on 50% for 1 1/2 minutes. Cover with plastic wrap. Remove and stir. Continue cooking until paraffin and chocolate are melted and glossy. Dip caramels in chocolate and put back on cookie sheet to cool in fridge.
Mix dry ingredients together, then add water. Cook 3 to 5 minutes. Slice strawberries into pie shells. Pour cooled mixture over berries. Refrigerate 2 to 3 hours. Top with whipped topping. Yields 2 pies.
Cream butter, sugar and vanilla. Stir in flour and nuts. Shape 1 tablespoon dough around Hershey Kiss covering kiss completely. Place on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until set but not browned. Roll in 10x sugar.
Stir together egg, onion, tomato sauce, oatmeal, salt and pepper. Add ground beef, mixing well. Place in baking dish. Bake at 350° for 1 hour.