HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the shortening and sugar until light and fluffy. Add poppy seed filling, then egg yolks, one at a time, beating well after each addition. Blend in vanilla and sour cream. Sift together the flour, soda and salt and add gradually to poppy seed mixture, beating well. Fold in stiffly beaten egg whites. Pour into greased 9 or 10-inch pan which has bottom lined with wax paper. Bake at 350° for approximately 1 hour and 15 minutes or until done. Cool 5 minutes. Confectioners sugar can be sifted on cake.
Put 3 cans of red beans in crock-pot (save the fourth can to be used later). Cut sausage crosswise into 1/2 to 3/4-inch pieces and add. Turn crock-pot to high and let beans and sauce begin to cook. Add chopped vegetables and spices. Add salt and pepper to taste. The amount needed will depend on spices in sausage and on your individual taste. Add 1/2 cup water. Turn crock-pot to low and let mixture cook for 8 hours.
Preheat oven to 350°. Place tomatoes and spices in baking dish. Stir to mix. Place onions in dish and spoon tomato mixture over. Cover dish and place in preheated oven to bake for 45 minutes. Serve.
Salt and pepper potatoes. Pare and dice potatoes. Cook potatoes and onion in boiling water until tender. Scald milk. Add oleo and milk to potatoes and reheat.
In a large mixing bowl, mash potatoes as usual. When lumps are removed, add cream cheese and butter. Beat until well blended. Add sour cream. Pour beaten eggs into milk; add to mixture. Beat until light and fluffy. Add salt, pepper and onion. Be sure mixture is thin.
Boil first 4 ingredients 5 minutes. Remove from heat. Add cherry chips and vanilla. Pour into buttered 9 x 13-inch pan. Cool. Heat peanut butter, chocolate chips and peanuts. Spread on top of cherry mixture.
Melt butter in medium saucepan over low heat. Blend in flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in nutmeg. Gently fold in whipped whipping cream and 1/2 cup cheese. Place cooked broccoli in ungreased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Top with turkey slices. Pour sauce over meat. Sprinkle with 1/2 cup cheese. Set oven control at broil or 550°. Broil 3 to 5-inches from heat or until cheese is golden brown.
Extract juice from tomatoes. Cook with tomatoes for 1 1/2 hours. Then add oil, sugar, salt, oregano, basil and tomato paste. Cook for 45 minutes and seal. Cold pack 50 minutes.
Heat oil; add onion. Stir often until tender. Combine flour, bouillon, thyme and pepper. Stir into onion mixture. Cook, stirring for 1 minute. Gradually stir in milk. Cook until thickened. Stir in vegetables, chicken and parsley. Fill pie shell. Bake at 375° for 45 minutes to 1 hour until bubbly and brown. Serves 8.
In mixing bowl, combine sugar, butter, shortening, eggs, baking powder, salt and extracts. Beat, scraping bowl occasionally, until well blended. Stir in flour, mixing well. Spoon 2/3 of batter into 9-inch greased square pan. Evenly spread pie filling over batter. Using tablespoon, drop remaining batter over the top (pie filling will not be completely covered). Bake at 350° for 40 to 45 minutes or until done.
Mix sugar, oil, water and vinegar in a saucepan and bring to a boil. Remove from heat and let cool. Chop cabbage, bell pepper and onion and toss with celery seed. Add cooled dressing. Refrigerate until ready to serve.
Sift together the flour, sugar, salt and baking powder. Add milk and egg; beat until batter is smooth. Fold in chopped apple. Drop by teaspoonfuls into deep hot oil, about 370° and at least 2 1/2 to 3-inches deep. Fry for about 2 to 3 minutes until nicely browned. Drain well on paper towels, then roll in confectioners sugar while still warm. Serve as is or warm with syrup, if desired.
Preheat oven to 350°. Beginning with potato chips, layer chips, shredded tuna and mushroom soup in as many layers as needed to fill casserole, ending with potato chips. Bake uncovered until heated through and chips are lightly browned (about 30 minutes).
First Layer: Follow graham cracker crust recipe. Spread in 9 x 13-inch glass pan; press firmly. Chill for 30 minutes.
Mix all ingredients. Bake at 350° for 30 minutes or until bubbly.
Soak gelatin in cold water. Add gelatin mixture to boiling tomato juice. Add ketchup, lemon juice, onion, horseradish and salt. Stir well. Pour into molds. Chill. Can serve with shrimp salad.
Brown ground beef; drain; add seasoning mix, water and olives. Cover and simmer for 5 minutes.
In a saucepan cook the frozen lima beans and black-eyed peas in 1 cup water according to package directions, except add the chicken bouillon granules and basil. Drain; set aside to cool. When cool combine lima beans, black-eyed peas, kidney beans, garbanzo beans, sweet red pepper, celery, green onions and parsley; toss.
Cook potatoes in boiling water for 15 minutes or until tender; drain. Combine potatoes and next 5 ingredients. Spoon into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes. About 90 calories per serving.
*You may use 1 can of cream of celery soup and 1/2 cup of celery instead of mushroom soup and mushrooms.
Prepare fettuccine as package directs. In medium saucepan over medium heat, melt margarine; stir in flour, broth, basil, garlic powder and pepper. Gradually stir in milk; cook and stir until slightly thickened and bubbly. Stir in chicken; heat through. In large serving bowl, combine hot cooked fettuccine and sauce; toss to coat. Serve immediately with cheese. Makes 6 to 8 servings.
Saute mushrooms in butter. Add scallops and cook 10 minutes; drain. Place scallops and mushrooms in buttered baking dish. Combine remaining ingredients (except cheese). Blend until smooth. Add asparagus and cover with mixture. Top with cheese, if desired. Bake at 400° for 20 minutes.
Steam squash, onion, salt and pepper in bacon drippings. Mix all the other ingredients with the squash; put into casserole dish and spread grated cheese on top. Bake at 350° for 30 minutes or until cheese is melted.
Open all cans and drain, reserving the juice. Make pudding according to directions, except use the drained juices instead of the milk called for. Let this mixture cool. Allow fruit to continue draining while glaze is cooling.
Beat sugar and Crisco. Add eggs and vanilla. Sift dry ingredients; add alternately with milk. Add the chocolate chips. Spray cookie sheet with Pam. Drop dough with teaspoon. Bake for 10 minutes at 375°.
Beat eggs until bubbly. Add sugar and salt. Mix well. Add 3 tablespoons to egg mixture. Mix well. Add this to remainder of milk. Pour into unbaked pie shell. Bake for 10 minutes in a 450° oven. After 10 minutes, reduce heat to 350° and bake 20 minutes or until a knife comes out clean. Remove from oven. Sprinkle with nutmeg. Allow pie to cool before cutting. Serves 6.
Melt butter, blend in corn starch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir constantly to keep it from sticking or burning. Pour into eggs stirring rapidly. Pour back into the pan. Continue cooking for two minutes, adding 1 c. coconut and vanilla (if you want coconut pie, Omit coconut if you want banana cream). When pudding has cooled, layer in pie shell with bananas and pudding for banana cream. If you have made coconut, cool down and pour into baked pie shell.
Put in casserole dish; bake in oven at 350° for 45 minutes.
Melt oleo in saucepan over low heat. Add rice and stir-fry about 5 minutes, until straw-colored. Add broth, salt and pepper. Cover and cook over low heat until all liquid is absorbed. Uncover and cook 3 to 5 minutes longer to dry out. Fluff with a fork. Contains 305 calories per serving.
Preheat oven to 350°. Butter a 9 x 13-inch baking dish. Mix all ingredients well and pour into dish. Bake 35 to 40 minutes. While cake bakes, make the Buttermilk Sauce to pour over when it comes from the oven.
Blend sugar and canola oil. Add eggs and pumpkin. Blend. Add nuts and raisins. Add flour, baking powder, baking soda, salt and cinnamon. Blend well. Bake in ungreased bundt pan at 350° for 1 hour and 10 minutes. Cool completely before removing from pan.
True Texas barbecue starts with a large brisket which is smoked over hickory or mesquite wood for 24 hours at low temperature. Personally, I don't like to sit up all night babysitting a fire, so I simplified the method.
Mix all ingredients together. Put in a 9 x 13-inch baking dish. Bake at 350° for 30 to 35 minutes. Can be prepared ahead of time and frozen, then baked for 40 to 45 minutes.
Bring sugar and corn syrup to boil; add peanut butter and cook until smooth, stirring frequently. Add to cereal in very large bowl. Stir quickly but thoroughly and pour into greased pans. Cool and cut. Makes 1 (13 x 9-inch) and 1 (8 x 8-inch) pan.
Finely chop some pecans and mash into unbaked pie crusts. Bake pie crusts and cool. Mix cream cheese and sugar. Whip Dream Whip according to directions. Mix Dream Whip with cream cheese mixture. Pour into cool pie crusts; top with pie filling. Chill before serving.
Melt 1 stick of margarine with cracker crumbs. Beat remaining margarine with powdered sugar and eggs for 15 minutes. Pat crumbs in an 8 x 8-inch cake pan or pie tin. Spread egg mixture over crumbs. Slice bananas and sprinkle pineapple on top. Add whipped topping and dot with cherries and nuts. Refrigerate 2 hours.
1. Brush 15 muffin cups with 2 Tbsp. melted butter. Sprinkle evenly with cocoa shaking out excess. Place in refrigerator to firm butter.
Cut venison into small cubes. Salt. Roll in flour and fry in skillet of hot oil. Cook until tender and brown. Drain off oil from skillet. Add the mushroom soup to the venison. This makes a delicious sauce.
Preheat oven to 350°. Cook squash and onion with seasonings. Mash thoroughly; drain excess water. Add cracker crumbs and egg to squash mixture. Pour into a greased 2-quart baking dish. Bake 30 minutes. Sprinkle with cheese; continue baking until cheese has melted. Yields 6 servings.
Mix all ingredients well. Drop by teaspoonful on greased cookie sheet. Bake in 350° oven for 10 minutes.
Spray bottom of dish with Pam. Line pan with buttered bread. Cook sausage; drain and pour over bread. Sprinkle grated cheese over sausage. Mix eggs and milk together and pour over sausage and cheese. Let set overnight in refrigerator. Bake next day for 45 minutes at 350°.
Combine spaghetti sauce, ground chuck and water in a bowl. cover bottom of a 9 x 13-inch dish with 1 1/2 cups sauce. Layer 4 noodles, 1/2 the Ricotta, 1/2 the Mozzarella and 2 tablespoons Parmesan. Add another layer of sauce mixture. Repeat with noodles, cheese and sauce. Top with noodles. Pour remaining sauce over, spreading evenly to cover edges of noodles. Sprinkle Parmesan cheese over top. Cover tightly with foil. Set on cookie sheet. Bake at 350° for 1 to 1 1/2 hours or until knife goes easily through pasta. Let stand, covered, on rack for 10 minutes.
Put first 3 ingredients in an 8 x 13-inch pan. Blend together eggs, milk and dry mustard. Pour on top of bread mixture. (Can be mixed the night before and kept refrigerated.)
Combine flour, salt, butter, lemon peel and cream cheese to make dough. Roll dough on floured board. Cut into squares. Fill center with preserves. Fold ends over, brush with beaten egg white and put nuts on top. Bake at 350° for 10 to 12 minutes.
Into a large bowl, measure all the ingredients. With mixer at medium speed, beat until well mixed, occasionally scraping bowl. Shape dough into ball; wrap with waxed paper. Refrigerate 2 to 3 hours until easy to handle.
Cream butter and sugar. Add vanilla and flour; mix well. Add chips. Spoon on ungreased sheet; mash with a fork. Bake at 350° for 15 minutes.
Makes 1 serving, 3 proteins, 1 vegetable and 1 bread.
Spread margarine over the bottom and sides of a 9-inch pie plate. Sprinkle with bread crumbs to coat the dish.
Spread refried beans on bottom of shallow casserole dish (9 x 13-inch). Spread guacamole over beans. Mix sour cream, mayonnaise and taco mix. Spread mixture over guacamole. Top with tomatoes, green chilies and green onions. Top with mixed cheeses. Top with black olives. Serve layered mixture with nacho chips.
Blend cream cheese and mayonnaise. Add pineapple, cherries and marshmallows. Fold into whipped cream. Chill.
Heat oil in deep saucepan. Add beef cubes and onions. Sprinkle with flour and cook until lightly browned. Stir in paprika and cook 3 minutes. Add tomato puree, water, salt, sugar, pepper, bay leaf and pepper. Cover and simmer 1 hour or until meat is tender. Serve over buttered noodles.
Tips: To prepare in advance, the chili can be made in advanced through Step 3 and refrigerated overnight. Skim off congealed fat. Continue with rest of recipe. No extra salt is needed as the broth and tomatoes contain salt. The vinegar adds a tang. Prepare: Brown beef in 1 tablespoon hot oil. Stir occasionally but leave large crumbles of meat. Add onions, garlic, peppers and celery, cooking until softened. Skim the fat; stir in spices and cook 1 or 2 minutes. Add broth, vinegar and tomatoes. Boil; reduce heat and simmer covered for 45 minutes. Add olives; break the corn ears into halves or thirds. slice zucchini in half lengthwise and then crosswise in large chunks. Place corn and zucchini on top of chili. Cover and cook slowly 20 or 30 minutes. Serve in bowls. Top with corn and zucchini and cornbread.
Discard tip on wings, disjoint others. Combine other ingredients in heavy saucepan. Add wings. Bring to a boil. Cover and simmer for 30 minutes. Uncover and simmer for 15 minutes
Place in bottom of 9 x 12-inch pan. (You may want to use less water. I use more coconut and it worked. Otherwise it has a tendency to run when you invert it.)
Mix sugar, cocoa and oil together. Add one egg at a time. Then add rest of ingredients. Let chill overnight. Take teaspoon of dough and roll in ball. Roll in powdered sugar and white sugar. Place on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Soon as they come out of oven, place a Hershey's Hug in center. Let cool 1 hour.
Shred regular and red cabbage. Shred onions. Add sugar and mix well. Heat and boil remaining ingredients. Pour over cabbage mixture. Mix well. Will keep 3 weeks.
Blend sugar with Wesson oil. Add eggs. Sift flour with dry ingredients. Add alternately with milk. Add prunes, nuts and vanilla. Bake at 300° for 1 hour in greased 9 x 13-inch pan. Have syrup ready and pour over hot cake.
Mix flour and cheese. Add soft butter and season to taste. Run through cookie press. Bake at 350° for 15 to 20 minutes.
Mix cake mix, 1 egg and softened butter. Press into ungreased 9 x 13-inch pan. Mix confectioners sugar, cream cheese and 3 eggs.	Pour this over first batter. Bake at 350° for 35 to 40 minutes.
Mix and make into ball; put 1/2 can of tomato sauce in bottom of pot. Put cabbage rolls in; put other half of tomato on top.
Brown sausage, hamburger and onion. Add pepperoni, garlic powder, salt and pepper. Drain. Return to pan and add pizza sauce. Cook all macaroni together until tender. Drain. Mix meat, sauce and noodles together. Put into baking pan and top with Mozzarella cheese. Bake in oven about 25 minutes, basically until cheese is melted.
Combine first 4 ingredients in a small saucepan; cook over medium heat 3 minutes or until thoroughly heated.
Melt the sugar, butter and evaporated milk; let it come to a boil for about 4 minutes or 5. Remove from burner, then add marshmallow cream, peanut butter and vanilla. Pour into 9 x 12-inch greased pan.
In a medium bowl, gently stir together chunk chicken and peppers. In a cup, stir together olive oil, vinegar, basil, oregano and garlic. Pour dressing over chicken and peppers. Toss gently and serve on salad greens. Makes 1 1/2 cups or 2 servings.
Cook spaghetti. Stir in butter, Parmesan cheese and beaten eggs. Form into crust in buttered 10-inch pie plate. In skillet, cook meat, onions and green pepper until tender and brown. Drain off excess fat. Stir in undrained tomatoes, paste, sugar, oregano, salt and garlic salt. Spread cottage cheese over bottom of crust. Fill pie with tomato mixture. Cover with foil and chill 2 to 24 hours. Bake, uncovered, at 350° for 60 minutes. Uncover, sprinkle with Mozzarella and bake 5 minutes more.
Heat chili in medium saucepan over medium heat. Empty soup and milk in a small saucepan and heat thoroughly; stirring until smooth and creamy. Crush tortilla chips into bottom of individual serving bowls. When chili and soup are hot, scoop chili over chips. Pour soup over chili. Sprinkle with chopped onions and serve.
Preheat oven to 350°. Combine apples, 1/4 cup orange juice and cinnamon; set aside. Beat margarine at medium speed until creamy. Gradually add 1 cup sugar. Beat until creamy (5 minutes). Add egg substitute. Beat 4 minutes. Combine 1/4 cup orange juice and milk. Add in flour, baking powder and salt to margarine mixture with milk mixture. Begin and end with flour. Stir in vanilla. Pour batter into 10-inch tube pan coated with cooking spray. Top with apple mixture. Sprinkle with brown sugar. Bake at 350° for 1 hour. Cool in pan 10 minutes. Remove from pan. Cool on wire rack. Calories: 188, fat: 5.4 gr.
Brown and drain sausage. Combine eggs, milk, mustard and salt. Beat 1 minute. Stir in cheese, bread and sausage. Pour in ungreased 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes. Makes 12 servings.
In mixing bowl, combine drained kidney beans, green pepper, celery, onion, salt and salad dressing. Mix well. Chill before serving. Serves 6.
Sprinkle cheese, bacon and onion over the bottom of the pie shell. Beat eggs and half and half and spices. Pour into a pie shell. Sprinkle with cheese. Bake at 375° for 30 to 35 minutes or until a knife comes out clean. Let stand 10 minutes before cutting.
In medium bowl, beat together until smooth, the cream cheese, 1/2 cup sugar, eggs, lemon rind and 1 teaspoon of vanilla. Pour into crust. Bake at 375° for 20 minutes.
Dissolve lemon jello in 2 cups boiling water and add 1 cup cold water; chill until syrupy. Add celery, pineapple, cheese and then Dream Whip. Chill. When serving, you can put a small amount of mayonnaise on each serving and put a cherry on it. Serve on a lettuce leaf.
Melt butter and cream cheese; add flour, milk, salt and jalapenos. Heat oven at 350° for 30 to 40 minutes. Put in a 3-quart casserole dish.
Prepare cookie mix as directed. Press on pizza pan. Bake as directed and cool. Combine cream cheese and powdered sugar. Spread on cookie dough. Add fruit and arrange to your liking.
Brown beef and onions until done. Season to taste, then add beans and simmer for 10 minutes, covered. Add a little water, if needed. Great over cooked rice.
Put stew meat in bottom of casserole dish. Layer onion, carrots, potatoes and celery. Add salt and pepper. Sprinkle with sugar and cornstarch. Pour V-8 juice on top. Cover and bake 3 1/2 hours at 300°.
Remove all cartilage from crab meat. In a bowl, beat egg; add milk and stir in biscuit mix. Add seasonings and crab meat and gently mix.
Let cheeses set at room temperature until soft. Add other ingredients and blend with a fork. Chill overnight. Roll into a ball and then roll in a mixture of 1/2 cup chopped nuts and 2 tablespoons chopped parsley.
Heat oven to 350°. Trim fat from pork chops or ribs, but leave bones in. If 1/2-inch thick, cut chops in half or ribs can be cut into chunks. Brown meat in skillet on all sides. Remove to a casserole. Add dash of pepper on each piece. Drain sauerkraut in colander and rinse quickly with cold water. Place in the skillet and stir around to absorb the meat residue for flavor. Wash and core apples but leave skin on. Cut into rings approximately 1/2-inch thick. Layer the pork and sauerkraut in a casserole and top with the apple rings. Sprinkle each apple with cinnamon and nutmeg. Cover and bake for 1 hour.
Place the corned beef brisket in a large pan and cover with water. Boil for 3 hours or until tender when jabbed with a fork. (Keep adding water to keep pan from boiling dry.) Save brine (or broth) and place in a large kettle. In brine, cook cabbage, potatoes, carrots and onions until tender. Slice beef and serve with vegetables. Serves 4 to 6.
Combine onion, butter, cheese and soup into saucepan. Heat until mixture is melted. Pour into casserole dish over hominy. Top with crushed chips. Bake at 325° for 30 minutes.
In a bowl, fold together yogurt, whipped topping and half of the sprinkles. Cover and refrigerate for 20 minutes. Just before serving, top with remaining sprinkles. Serve with fruit.
Prepare cake mix as directed on package, baking in 13 x 9-inch pan. Remove from oven. Immediately poke holes down through cake to pan with round handle or straw, using a turning motion.
Mix first 8 ingredients in large bowl. Beat well. Pour into large buttered pan (9 x 13-inch). Sprinkle white cake mix over top. Be sure mix has no lumps. Press cake mix into mixture, using knife in a chopping motion, blade cutting into mixture. Drizzle 1/2 cup melted margarine over top. Sprinkle with chopped nuts. Bake at 350° for 45 to 60 minutes. Serve with Cool Whip.
Melt butter; add flour and stir until smooth. Add sugar, stirring always. Add boiling water. Boil 2 to 3 minutes. Add flavoring.
Put first four ingredients into a large saucepan. After it starts to boil, cook for two minutes, stirring constantly. Remove from heat and add oats, marshmallows, peanut butter and vanilla. Drop by spoonfuls onto wax paper and refrigerate until hardened.
Combine first 5 ingredients; set aside. Combine other ingredients in jar; shake. Pour over vegetables; toss gently. Cover and chill 24 hours.
Beat eggs. Add sugar, corn syrup and butter. Stir in pecans. Pour in unbaked pie shell. Bake at 375° for 35 to 40 minutes.
Cook spaghetti until tender; drain and cut into smaller pieces. Add Italian dressing and Salad Supreme. Add pieces of tomatoes and other veggies. Toss together and chill.
Drain vertical pack long green beans. Wrap 6 beans in 1/2 slice of bacon. Place in baking dish. Marinate in melted butter and brown sugar overnight.
Mix well all ingredients except crackers and margarine. Pour mixture into 9x13 casserole dish. Melt margarine, add Ritz crackers. Sprinkle over casserole. Bake for 45 minutes at 350°.
Coat a heavy stew pot with no stick spray, i.e. Pam. Brown ground meat and onion, stirring often. If desired, drain off fat. Add next ingredients and simmer 10 to 15 minutes. To thicken, combine corn meal and 1/4 cup of water; add to chili and simmer for 15 minutes.
Drain peaches and discard juice. Drain strawberries and pineapple. Mix juice with large package instant pudding and 3 tablespoons Tang. Pour juice mixture over fruit and chill.
In a 10-inch skillet heat 1 tablespoon of oil. Add beaten eggs and cook without stirring until set. Invert skillet over a baking sheet to remove cooked edges. Cut into short, narrow strips.
Brown ground beef and add seasonings and tomatoes. Add melted cheese. Put in crock-pot. Serve warm over nachos or other chips of your choice.
Toss main ingredients and fruit in large bowl. Mix salad dressing with salsa. Combine fruit mixture and salsa, dressing mixture. Yield 6 servings.
Mix all ingredients together, except parsley flakes and pimento. Add these 2 ingredients last. Refrigerate for several hours or overnight. Form into 2 cheese balls and roll in nuts, if desired.
Mix cheese and baking mix. Shape into a roll about 1-inch diameter. Cut into 1/4-inch slices; turn roll as you cut to keep them round. Bake at 375° for 10 minutes. Makes 24.
Cook pasta in a large pot of boiling water until al dente. Drain and rinse in cold water. In a small bowl, mix together mayonnaise, sour cream, cider vinegar, mustard, sugar, black pepper, dill weed and salt. In a large bowl, combine pasta, grapes, ham, green onions and cheese. Toss with dressing. Cover and chill overnight or for at least 6 hours.
Combine first 4 ingredients. Beat thoroughly. Shape into balls. Roll in bread crumbs or corn flakes. Fry in hot deep fat until golden brown. Drain on paper towel. Serves 4 to 6.