HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, soda, baking powder and spices together 3 times. Cream shortening with sugar until fluffy. Add sifted dry ingredients and tomato soup, alternately, in small amounts. Mix well after each addition. Stir in nuts and raisins. Pour into small greased tube pan or loaf pan and bake at 350° for 50 to 60 minutes. Let stand 24 hours before cutting.
In a bowl, combine sugar, dry mustard, salt and vinegar. Mix well with a wire whisk. Add oil slowly, whisking until thick and creamy. Add remaining ingredients and whisk well to combine.
Cream sugar and butter thoroughly. Add eggs. Mix well. Add sifted dry ingredients alternately with milk. Add flavoring. Bake in oven at 350° for 30 minutes. I make 6 layers out of this, but you can just do 3 layers. When baking 6 layers, reduce the baking time to 15 minutes each.
Combine all ingredients. Place in well-greased casserole dish. Bake at 350° for 25 to 30 minutes or until firm in the center and brown.
Mix first five ingredients, then pour into greased 9 x 13-inch pan. Bake in 350° oven for 45 minutes to 1 hour or until toothpick inserted in middle comes out clean. Cool in pan overnight, then cut into 1-inch squares and roll in potato starch.
In 8 1/2 x 8 1/2-inch or approximate round baking dish, place cherry pie filling in bottom. Cover with cake mix. Melt margarine and over mix and sprinkle pecan pieces on top. Bake in preheated 350° oven for 30 minutes.
Mix all ingredients and pour into baked pie shell. Dot with butter and bake at 375° until brown, 15 to 20 minutes.
Mix cream cheese, Cool Whip, powdered sugar and vanilla and spread on crust. Mix chocolate pudding mix and 1 1/3 cups milk and spread. Mix vanilla pudding mix and 1 1/3 cups milk and spread.
Combine cheese, flour, salt, pepper and paprika in a bowl. Mix egg and milk. Dip fish in egg mixture and then in cheese mixture to coat well. Place aluminum foil in 13 x 9 x 2-inch baking dish and place fish on foil. Pour margarine over fish and bake at 350° until golden brown.
Wash cucumbers and slice very thin (1/16-inch). Place in stainless steel or glass container with finely chopped onion and green pepper. Toss with salt and mustard seed and let stand for 1 hour. Drain off as much juice as possible, without losing mustard seed.
Combine black-eyed peas and water in a saucepan. Bring to a boil; cover, reduce heat and simmer 20 minutes. Drain; set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add onion and green pepper; saute until crisp-tender. Add peas, tomato and next 6 ingredients. Bring to a boil; reduce heat and simmer 20 minutes or until peas are tender, stirring occasionally. Transfer to a serving dish; sprinkle with parsley. Serve with a slotted spoon. Yield: 12 servings. Each serving contains 5.4 grams protein and 0.6 grams fat.
Cream together butter and sugar. Add flour and vanilla. Add crushed potato chips. Drop by small teaspoons on cookie sheet (ungreased). Bake at 350° for 10 minutes.
Put milk in large mixing bowl. Add the pudding mix and mix until it is mixed well. Fold the whipped topping into this mixture until it is well blended. Place a layer of vanilla wafers on the bottom of large deep dish, then a layer of sliced bananas. Cover with half of pudding mixture. Repeat another layer to dress it up, then add some vanilla wafer crumbs on top. Refrigerate until you serve. Serves 6 to 8.
Mix all ingredients together, then add 2 tablespoons Worcestershire sauce; mix again. Bake at 300° until it bubbles. Serve with crackers. Keep dip warm.
Drain and flake crab meat reserving liquid. Combine with tomatoes, the liquid and rest of ingredients. Bring to boil and simmer 10 minutes.
Preheat oven to 375°. Cook noodles and drain. Brown meat, onion, parsley, oregano, salt, basil and pepper. Add tomato sauce and simmer 10 minutes. Spoon small amount of meat sauce to pan bottom of 2-quart oblong baking dish. Layer noodle, cheeses and sauce. Bake 30 minutes until bubbly. Yields 8 servings.
Separate triangles of dinner rolls. Place 7 triangles in quiche dish or 9-inch pie pan. Bring together to form crust. Combine remaining ingredients in large mixing bowl and mix well. Handle crab meat gently. Pour into crust. Roll out remaining dinner rolls and cut in strips. Place on top to form top crust. Bake at 325° for approximately 60 minutes until knife comes out clean when inserted in center.
Slice tomatoes; coat with flour, salt and pepper to taste. Fry in vegetable oil until tender.
Braise brown sugar. Pour 1/2 of braise over loaf. Bake at 350° for 1/2 hour. Pour remaining braise and bake another 1/2 hour or until done.
Grease cookie sheet. Beat together peanut butter and margarine until well blended. Beat in sugars until well mixed. Beat in eggs and vanilla. Add flour mixture until well blended. Bake at 350° for 25 minutes.
In a bowl, blend pudding and milk according to package directions. Add honey, orange peel and vanilla. Fold in the whipped cream. In individual dishes, layer half of the pudding, banana slices, orange sections, coconut and almonds. Repeat the layers. Chill. Yield: 4 to 6 servings.
Melt butter. Chop or grate all vegetables finely. Add stock, soda and paprika. Simmer 15 minutes. Add cut-up cheese and white sauce. Simmer until cheese is melted. Add salt if needed.
Mix sugar and oil. Add eggs. Combine dry ingredients. Add pecans and grated carrots. Bake 3 layers in 9-inch pans at 325° for 30 minutes.
Mix first 6 ingredients. Place in a 9 x 13-inch baking pan. Bake for 25 minutes in a 350° oven. Mix coconut and milk; spread over bars and bake for 15 minutes longer. Frost with the melted chocolate chips. Cut in bars for serving.
Mix all together. Bake in a greased 10 x 15-inch pan at 275° for 50 to 55 minutes. Cool on waxed paper.
Cream shortening and sugar, then add the egg. Add Butterfinger pieces, salt, soda and flour. Mix all together by hand. Drop by spoonfuls on greased cookie sheets. Mash lightly with fork. Bake at 375° for 5 to 8 minutes or until done.
Mix all ingredients, except 1/2 cup crumbs and 1/2 stick butter. Put in greased casserole dish. Sprinkle bread crumbs on top; pour melted 1/2 stick butter over top. Bake for 30 minutes at 350°.
Separate cauliflower and broccoli into bite size pieces. Combine all vegetables in a large mixing bowl. Combine remaining ingredients, except bacon; add vegetables gently. Chill several hours or overnight. Toss vegetables several times during the marinating period. Garnish with crumbed bacon. Serves 8 to 10.
Cook chicken and debone it. Grate cheese. In sauce pan, heat soups and chilies. Tear tortillas in quarters. Layer tortillas, chicken, sauce, and cheese. If you like, put 1/2 cup of broth to soup. Bake at 350° F. for 45 to 50 minutes.
Cream butter; add sugar, then add well beaten eggs and milk. Sift flour and soda; add to mixture. Beat well. Add walnuts; flour raisins and add to mixture. Beat all well. Bake in 2 (9-inch) pans at 350° until done.
Beat egg; add sugar, flour and rhubarb. Spread over lower crust of 9-inch pie crust. Dot with butter. Put on top crust and bake in a 450° oven for 15 minutes. Reduce heat to 350° for about another 25 or 30 minutes.
Mix margarine, brown sugar and pretzels. Press into a buttered 9 x 13-inch pan. Bake for 10 minutes at 350°.
Mix all ingredients together. Bake in a 9 x 13 inch pan or a bundt pan for 45 minutes at 350°.
Mix the butter, oil, both sugars, eggs and vanilla until very creamy. Mix cream of tartar, baking soda, flour and salt. Add the dry ingredients to the creamed butter mixture until blended.
Mix egg and buttermilk in a shallow dish. Mix flour, cornmeal and salt in a shallow dish. Working in batches, dip tomato slices into egg mixture, allowing excess to drip back into dish. Coat with flour mixture. Fry in hot oil at 375° in a large heavy skillet until browned, turning once with tongs. Fry in a single layer with space between slices. Transfer to paper towels to drain.
Mix all ingredients and pour into 9 x 13-inch pan. Freeze. This keeps well.
Brown sausage in heavy skillet, stirring until crumbly; drain. Combine eggs, milk, dry mustard and salt in bowl. Stir in bread, sausage and cheese. Spoon into greased 9 x 13-inch baking pan. Chill, covered, overnight. Bake at 350° for 1 hour. Yield: 10 servings.
Combine all ingredients, except morsels. Beat at low speed until smooth. Fold in morsels. Pour into greased and floured tube or Bundt pan. Bake at 350° for 45 minutes. Cool 20 minutes before removing.
Place water in a pot. Bring water to a boil. Add 1/2 package egg noodles. Cook for 8 minutes. Drain noodles; return to pot. Add cottage cheese. Mix until well coated. Sprinkle cinnamon-sugar to taste. Makes about 4 to 6 servings.
Toss bread cubes with melted butter. Set aside. Mix remaining ingredients. Spoon into 10 x 6 baking dish. Top with bread cubes. Bake at 350° for 30 minutes.
Mix together and pour into 9 x 13-inch ungreased pan. Sprinkle 2 boxes yellow Jiffy cake mix evenly over pumpkin. Drizzle 1 stick melted margarine over dry cake mix. Sprinkle with 1 cup chopped nuts. Bake at 350° for 1 hour and 20 minutes. Cool completely.
Preheat oven to 350 degrees. Chop apricots and almonds. In medium bowl combine apricots, 1/4 c. of the almonds and chocolate morsels. Unroll breadstick dough into 2 rectangles on 12 x 18 inch cutting board; do not separate dough. Using lightly floured rolling pin, lightly roll dough to press seams together. Spread each dough rectangle with 1 Tbsp of the preserves; top evenly with chopped apricot mixture. Starting at longest side of each rectangle, roll up dough, jelly-roll fashion; press seams together to seal. Place rolls, seam sides down, on 13 inch baking stone or cookie sheet. Join ends together to form 1 large ring. Using knife, cut from outside of ring to within 1 inch of inside of ring making cuts at perforations in dough. Turn each section on its side so filling shows. Bake 25-30 minutes or until golden. Remove to cooling rack. In small bowl, combine powdered sugar and milk; drizzle over warm coffee cake. Sprinkle with the remaining 1/4 c. almonds. Serve warm or at room temperature.
Mix flour and sugar. Stir into beaten eggs. Add salt, vinegar and water. Cook until thickened. Stir constantly. Cool and serve.
Mix dry ingredients; add boiling water and bacon drippings. Form into small rolls and wrap in green cornhusks. Bake at 350° for 1 hour. Makes 12 individual breads.
Cut meat in very thin strips; trim off excess fat. Brown meat and mushrooms in butter. Add onions. Combine soup, tomato paste and seasoning. Add to meat mixture. Cover and simmer for 1 hour. Just before serving, stir in sour cream. Thicken gravy if desired. Serve in rings of fluffy hot rice. Garnish with parsley.
Prepare early in morning to achieve best flavor. Put sausage in crock-pot set on low heat. In saucepan, bring all remaining ingredients to boil and pour over sausages. Cook in crock-pot on low all day. Serve hot with Club crackers.
Mix together all of the ingredients. Pour into pastry-line pie pan. Top with top crust. Bake 40 minutes at 375°.
Mix margarine, milk and sugar in skillet and bring to boil. Remove from heat. Add pudding and mix well. Stir in oats and let stand 15 minutes. Spoon out with teaspoon onto waxed paper. Allow to cool.
In a large skillet, melt margarine over medium heat. Add onion. Cook until golden. Add cabbage and cook until tender-crisp. Stir in noodles and remaining ingredients until blended. Makes 6 servings.
Combine flour, sugar, baking powder, cinnamon and ginger. Stir in carrots, raisins and nuts. Separately combine undrained pineapple, eggs, butter and vanilla. Stir into dry ingredients until just blended. Spoon into greased muffin tins. Bake in 375° oven for 20 to 25 minutes. Cool on rack outside of muffin tin.
Boil hulls from peas until tender, then strain juice. Mix juice with Sure-Jell and bring to boil. Add sugar. Bring to boil again and boil 15 minutes. Set aside for 5 minutes. Skim. Pour into jars. Seal as desired.
Combine all and cook slowly until tomatoes are done, 30 to 45 minutes. Makes 6 to 7 pints.
Put all ingredients in a large pot with tight fitting lid. Bake in 275° oven for 5 hours without opening the lid.
Mix together and pour in pan over 1 stick of margarine. Pour 1 can sliced peaches over mixture in pan. Bake at 375° until brown.
Preheat oven to 425°. In large bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell and bake 15 minutes. Reduce oven temperature to 350° and bake 35 to 40 minutes longer or until toothpick is inserted and it comes out clean. Cool and garnish with Cool Whip. They'll ask for another piece!
Dissolve sugar and jello in boiling water. Add orange juice. Chill until partially jelled. Add peel. Whip milk until thick. Fold in jello and add fruit cocktail. Spoon into dessert dishes and chill 2 to 3 hours.
Cook all ingredients together until clear. Cool. Pour over sliced fresh peaches in cooked pie crust.
Cut up all meat into small 1/2 x 1/2-inch chunks. Mix in all other ingredients. Hollow out one loaf of bread, pressing toward remaining sides of loaf the fresh bread, making a bowl/boat shape. Fill with mixture and chill. Cube remaining bread and other loaf to arrange around filled loaf when serving. Serves 8 to 10.
Slice potatoes and put in baking dish. Dice onions and put them on top of potatoes. Put asparagus on top of that. Canned or fresh can be used (uncooked works fine). Dot with butter. Cover tightly and cook at least 45 minutes in oven at 350° or until potatoes are done. Lay cheese on top and let melt before serving.
Cut leftover meat into chunks. Parboil potatoes and onions. Add tomato soup to gravy and place all ingredients in baking dish. Top with chunks of cheese. Bake in preheated 350° oven until heated through and cheese is melted.
Melt fat in skillet. Add onion, green pepper and rice right from the box. Cook and stir over high heat until lightly browned. Add remaining ingredients. Mix well. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, all the time the rice needs to take all the flavor in.
Mix and let stand 5 minutes. Bake at 350° for 1 hour in a pan of water.
Mix Jell-O, pineapple juice and lemonade. Put ginger ale in last, right before serving. Makes approximately 1 gallon of punch.
Melt together the peanut butter and honey for 30 seconds. Add Rice Krispies cereal and stir together. Pat into 9-inch pie pan. Put in freezer for 10 minutes. Mix instant chocolate pudding with milk. Pour mixture into cooled shell and refrigerate. Makes about 6 servings. Excellent.
Mix all dry ingredients together; add onions and milk. Drop by spoonfuls in hot shortening about 3 inches deep. Cook until golden brown.
Combine first 6 ingredients in heavy saucepan. Cook until thick. Stir in butter and cool to room temperature. Stir in sour cream and pour into baked 9-inch pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator.
Combine flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a large bowl of electric mixer, at medium speed, beat together oil, granulated sugar, eggs and vanilla until thoroughly combined. Gradually beat in flour mixture until smooth. Fold in chopped apple, pecans and raisins. (I sometimes omit the nuts.) Turn into a greased and floured 10-inch tube pan.
Melt chocolate. Mix oil, chocolate & sugar. Blend in one egg at a time until well mixed. Add vanilla. Stir in flour, baking powder and salt into oil mixture. Stir and place in covered bowl in refrigerator for several hours. Roll into balls, dip in confectioners sugar. Place on cookie sheet. Bake at 350 degrees for 5-8 minutes.
Cook shrimp; place on ice and chill overnight. Put the mustard, salt, pepper, garlic and red wine vinegar in bowl; whisk. Gradually add oil, etc. Marinate a few hours.
Mix altogether. Put in casserole dish. Bake at 350° for 1 hour.
Peel, core out seeds and slice cucumbers in 1/4-inch thick rings or 2-inch chips. Soak 2 gallons of cucumbers for 24 hours in lime and 8 1/2 quarts water. Drain and wash well. Soak 3 hours in ice water. Put together 1 cup vinegar, alum and red food coloring. Add water to cover. Put on stove and simmer 2 hours. Do not boil. Drain well and discard solution. Make syrup of remaining ingredients. Cover cucumbers with syrup. For next 2 mornings, drain off syrup and heat. Pour over cucumbers; do not boil. On third morning, heat all and put in jars. Seal. Do not boil. Makes 6 quarts.
Heat to boiling, canned milk, water, cheese and butter. Mix in bread crumbs, salt and onion. Fold in eggs and macaroni. Put in 1 1/2-quart greased baking dish. Bake, uncovered, in a 350° oven for 30 to 35 minutes or until firm.
Put ingredients into a pot and bring to a boil. Drink 3 tablespoons every 6 hours as hot as you can stand it. Put in a jar and place it in the refrigerator.
Cover ingredients with vinegar and water mix. Refrigerate 4 to 6 hours. Pour off some liquid before serving with tortilla chips.
Mix together the melted butter, egg and vanilla and blend in dry ingredients. Drop by spoonfuls on a foil-lined cookie sheet that has been sprayed with Pam. Cookies are better if thin. Bake at 325° for 12 to 15 minutes. Remove carefully.
Mix wet ingredients. Mix dry ingredients. Add dry to wet slowly, mixing well. Bake at 350° until toothpick comes out clean, about 35 minutes.
Soften yeast with 1/4 cup lukewarm water; add remaining water. Add sugar and shortening. Add 1 cup flour; beat well. Add yeast and egg whites; mix through. Add remaining flour and salt to make soft dough. Rise once; punch down and let rise again. Brush with egg yolk diluted with water. Bake at 350° for 15 to 20 minutes.
Clean chicken. Spray roasting pan with Pam. Place chicken (breast up) in roasting pan. Sprinkle chicken with salt, pepper, garlic and paprika to taste. Douse with white wine Worcestershire sauce. Pour honey all over the chicken. Cover pan. Bake at 325° until done.
Mix pineapple, sugar, flour, cherries and all the juice in a saucepan. Cook until thick. Stir in jello. Let cool and add bananas. Pour into shells. Top with Cool Whip and pecans. Chill.
Combine all ingredients except bananas. Chill until ready to serve. Just before serving, fold in bananas.
Layer 3 paper towels on a plate. Arrange bacon slices on paper towels, and cover with another paper towel. Microwave on High for 3 to 6 minutes. Cool and crumble. Set aside. In small bowl, combine sour cream, onion and horseradish. Mix well. Divide mixture into 8 equal portions. Spread 1 portion onto each potato skins. Sprinkle with bacon crumbs and cheese. Microwave on Medium for 3 1/2 to 7 minutes. Serve with additional sour cream if desired.
Place 1 strip of ham and 1 strip of cheese on each chicken breast. Spread with a little mustard. Starting with short end, roll chicken breast (jelly roll fashion). Secure with toothpick. Place in greased glass pan. Butter tops. Place in oven. Bake at 350° for 3/4 to 1 hour; baste occasionally. Tops should be light brown (can be prepared ahead but not baked).
Pour 1/4 cup cranberry juice over ice in each of 6 glasses; stir in 1/2 cup wine. Garnish with orange slice. Makes 6 servings (about 3/4 cup each).
Preheat oven to 350°. Cream together first seven ingredients. Sift flour, soda, baking powder and salt. Add to first seven ingredients. When beaten smooth add oatmeal and mix well. Drop cookies 2 inches apart on greased cookie sheet. Bake 10 to 12 minutes. Cool on rack. Makes 3 dozen.
Melt margarine; add to powdered sugar, pineapple juice and vanilla. Beat by hand until it is a creamy spread. Pour into dish. Chill for 15 minutes or until firm.
Cut biscuits in half. Roll each half around a sausage. Place on cookie sheet and bake at 350° for 10 to 15 minutes or until brown. Enjoy with mustard.
Mix all ingredients and place in greased baking dish. Bake in oven 30 minutes at 350°.
Brown meat with first 3 seasonings. Drain beef. Add tomato sauce. Cover and simmer for 15 minutes. Cook noodles and drain. Mix sour cream and onions together. Butter casserole dish and layer ingredients in the following order: noodles, beef mixture and sour cream mixture. Sprinkle cheese and quartered garlic on top. Bake in a 325° oven for 20 minutes.
Open pineapple and drain very good. Mix all ingredients together; add dry Jell-O to mixture. Mix and put in a large bowl; top with nuts, then chill overnight. Contains 150 calories per serving. Serving size is 1 cup. Fat per serving is 3 grams.
Cook all ingredients until well done in 1 1/2 quarts water. Use more water, if needed.
Blend first 4 ingredients together. Add onion juice. While blending, add oil and blend as well as possible. Fold in poppy seed carefully. This dressing will keep indefinitely in the refrigerator. It is a marvelous compliment for fresh fruit as it takes the tartness away without covering the fresh taste.
Combine the ingredients in a casserole dish. Bake at 350°, uncovered, for 30 minutes, then covered for an additional 30 minutes. Serves 6 to 8. This is a good side dish and simple to make.
Cream butter; gradually add 1/4 cup sugar, beating until light and fluffy. Add water and vanilla. Beat well. Gradually stir in flour and fold in pecans; chill. Break off dough by teaspoonfuls and shape into circles or 2-inch crescents. Place on ungreased cookie sheets. Bake at 300° for 20 minutes. Remove immediately from cookie sheet and cool about 3 to 4 minutes. Coat with powdered sugar. Yield: 6 dozen. This recipe may be doubled. These are also good with almond flavoring substituted for vanilla.
Cook frozen broccoli and salt and drain. Mix in remaining ingredients and place in casserole dish. Top with finely grated Pepperidge Farm herb seasoned stuffing (1/2 bag) mixed with 1 stick melted margarine. Press down and bake 20 to 30 minutes at 350°.
Place chicken in baking dish, 11 x 6 1/2-inch. Sprinkle with salt and pepper.
Peel apples and cut into chunks. Mix remaining ingredients and add to apples. Chill and serve.
Blend all ingredients well. Chill and serve as a dip for fresh cut vegetables or seafood. Makes 1 cup.
Boil jalapenos and tomatoes for about 20 minutes. Blend garlic and salt together. Blend for about 3 minutes; blend the tomatoes and jalapenos with the garlic and the salt and pour it in a bowl and it's ready to serve.
Bring water, broccoli and onion to boiling and boil 10 to 15 minutes. Add next 5 ingredients and simmer until cheese melts. Add half and half and oleo and heat to boiling. Combine flour and water; add to hot mixture. Simmer 10 minutes.
Saute onions and olive oil in large skillet. Add chicken and brown slightly on both sides. Then pour spaghetti sauce, wine or beer, garlic, salt and pepper into skillet. Mix well. Cover and simmer for 20 minutes. Serve over pasta of choice.
Cook celery and onion in chicken broth until tender. Break toasted bread into pieces. Add broth with celery and onion to bread. Mix well. Add chicken, cut into chunks. Mix lightly. Add seasoning to taste. Place in baking dish. Spread cream of chicken soup over. Bake at 350°. Stir before serving.
Put stew beef (or 7-bone roast) into a casserole. Do not brown as it will brown during cooking. Mix remaining ingredients and pour over meat. Cover casserole. Bake at 325° for 3 hours. Serve over rice. Meat will be fork- tender and have a luscious brown gravy. Great during the winter, especially during the busy holidays.
Combine bulgur wheat, hot water and salt together; let stand for 1/2 hour. Cook until tender and let cool. Mix all other ingredients in with bulgur mixture. Chill for about 3 hours.
Boil potatoes, peel and mash. Add chopped onion and corned beef and mix all together. Form into patties. Fry for breakfast to accompany eggs.
Bring water to a boil. Turn heat down to simmer. Drop in dumplings by tablespoon. Cook, uncovered, about 10 minutes. Cover and cook for another 10 minutes.
Put ingredients in order in a 10 x 13-inch pan. Bake at 325° for 30 minutes.
Blend sugar, cooking oil, flour, eggs and baking powder and mix well with an electric beater. Spread 1/2 mixture in a greased 9 x 13-inch pan. Spread apricot filling evenly over batter in pan. Spread the balance of the batter over the filling. Sprinkle sugar and cinnamon on the top. Bake at 350° for 30 minutes. You may drizzle a sugar frosting or glaze over the top. You may use any pie filling.