HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter; gradually add sugar, beating well. Combine flour and baking powder; gradually add to creamed mixture, mixing well. Stir in pecans. Cover; chill 20 minutes or until dough is slightly firm.
Mix eggs, sour cream and oil well. Mix dry ingredients and add to the mixture. Pour half of batter into hot skillet. Sprinkle cheese over this and add remaining batter. Bake at 400° for 30 minutes.
Mix chicken, soups, broth and rice. Top with melted butter and stuffing. Bake at 350° until brown.
Dissolve sugar in quart of tap water. Mix in Kool-Aid and dissolve well. Pour in juices and ginger ale. Stir well. Chill before serving.
Preheat oven to 400°. In a very large bowl, combine all the ingredients, except the shortening and buttermilk. With a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center and pour in the buttermilk. With a fork, quickly and lightly combine the ingredients. Not all of the flour will be used. Freeze in plastic bags.
Stir sugar thoroughly to room temperature. Let fruit stand 10 minutes so sugar dissolves, stirring occasionally.
Cream together sugar and oleo. Add eggs, flour and vanilla. Beat well. Spread in greased jelly roll pan. Spoon pie filling onto dough so that you can cut into squares later and filling is in middle of square. Bake 45 minutes at 350°. Cool. Sprinkle top with powdered sugar. Sugar will melt over pie filling.
Salsa: Combine Contija cheese, cucumber, onion, tomato, jalapeno pepper, 2 tablespoon oil, lime juice and cilantro. Season with pepper. Set aside.
When you get your pies mixed, beat egg whites and fold into mixture. Bake slowly for 1 hour.
First: Soak white onion in apple cider vinegar in a medium saucepan over very low heat.
Slice potatoes (with or without skins) thinly. Cook in large skillet in oil over medium heat. Turn once, arranging potatoes to cover bottom of pan. Pour 1/2 of eggs over crust. Sprinkle with lemon pepper, onion, chicken and cheese. Pour remaining eggs evenly over top. Reduce heat to low so potatoes don't burn. Cover skillet with lid for 15 to 25 minutes until eggs are completely cooked. Flip onto platter to serve.
Combine the brown sugar, honey, margarine and peanut butter. Cook over low heat until mixture bubbles around the edge of the pan. Pour over the popcorn. Grease your hands with butter. Mix popcorn thoroughly and form into balls.
In a small bowl, combine first 3 ingredients and set aside. Cream confectioners sugar and butter together in a large bowl. After the mixture is creamy, add egg and vanilla. Mix well, then add the flour mixture that was set aside and mix well. Refrigerate 1 to 2 hours or until firm. Roll out dough on lightly floured surface, cut out and place on cookie sheet. Sprinkle with sugar and bake 4 to 6 minutes or until bottom of cookies are light brown (if baked too long cookies will get hard). Bake at 375°.
Saute onion and garlic over medium heat until tender. Add remaining ingredients and simmer for 1/2 hour.
Mix all ingredients except almonds. Roll into ball shape. Then roll in toasted almonds to coat. Serve with chocolate wafers or shortbread squares.
In bowl combine first 8 ingredients. Shape into 4 patties. Fry in skillet over medium heat about 10 minutes or until done. Remove patties. Add gravy and mushrooms. Heat until gravy is thick. Return patties in gravy. Serve over noodles or potatoes. Really good.
Boil water and dissolve jello in water. In saucepan, melt marshmallows and cream cheese. Add milk, pineapple, pecans and jello mixture. Pour in 9 x 13-inch dish and refrigerate.
In saucepan, melt margarine, chocolate chips and peanut butter until melted smooth. Pour over Crispix cereal mix until cereal is well covered. Put 3 1/2 cups powdered sugar into large plastic bag. Add coated cereal in bag; shake well.
Stir together flour, sugar, salt, cocoa and baking powder. Mix in oil, vanilla and milk. Stir in chopped pecans. Place all in 10-inch Corning pan.
Heat the oil in a saucepan. Fry sliced onion until golden brown. Lower heat and add all the spices, the green chilies and fresh coriander. Stir-fry for 2 minutes. Add water. Peel and dice potatoes and add this with the chickpeas. Cover and simmer for 5 to 7 minutes. Sprinkle with lemon juice.
Brown beef and onions. Add spices, corn and green pepper, tomato sauce and water. Cover and bring to a full boil stirring occasionally. Stir in rice, reduce heat, cover and simmer for 5 minutes. Sprinkle with cheese. Makes 4 servings.
In medium saucepan, melt peanut butter, butter, chocolate and butterscotch chips, then add cornflakes. Stir until blended together. Spoon mixture onto cookie sheet to form a ball. Place in refrigerator until firm.
Shred cabbage. Set aside. Finely chop onion and green pepper. Chop green onions. Cut celery into cross-wise slices about 1/8-inch thick.
Cream together sugar and butter. Add milk, flour, baking powder and salt; mix well. Spread into a greased Bundt pan. Add the berries, then the sugar, then pour the boiling water in. Bake at 425° for 25 minutes.
Beat eggs; add sugar, grated rind of 1 lemon and juice from 1 1/2 lemons. Chill mixture thoroughly. Whip milk, adding juice of 1/2 lemon slowly as it whips. Fold the chilled mixture into the whipped milk. Put into ice tray lined with graham cracker crumbs and sprinkle more cracker crumbs on top. Freeze and serve. Be sure to have milk really chilled before whipping.
Precook broccoli until tender. Drain. In medium size casserole dish, mix broccoli, soup and 1/3 portion of cheese. Top with remaining cheese and onion rings. Bake 45 minutes at 350°, uncovered.
Crumble Ritz crackers in thick layer on bottom of casserole dish. Place boiled, boned chicken in large bite size pieces over crackers. Mix soups, broth, sour cream and water chestnuts together. Layer with crumbled crackers on top. Pour melted oleo on top. Bake at 325° until golden brown and bubbly around edges.
Cut bacon up into small pieces. Fry until crisp. Drain and set aside. Put egg into small bowl and beat with fork. Add milk and beat. Add the cheese from the dinner and mix thoroughly. Set aside.
Clean and soak beans overnight. Drain. Add water, ham bone, ground ham, celery salt, and onion. Cook beans until very soft. Remove bone. Press remaining meat from bone and add to soup. Add mustard and onion. Simmer until the desired tenderness to beans is reached. Serves: 8 to 10.
Grind beans and grains into a fine flour. Mix water, yeast and honey; let sit 5 minutes.
Boil fryer, then skin, debone and chop. Save broth to boil spaghetti in. Saute onion and celery in one stick of oleo. Add soup, 1 can of broth, Velveeta cheese, pimento and green pepper. Cook until cheese melts. Stir into spaghetti and chicken. Mix well. Bake at 350° for 30 to 40 minutes. May need to add broth for desired consistency. Feeds 10 to 12.
Mix together sour cream, cream cheese and oregano. Spread mixture in bottom of 9-inch pie pan. Layer pizza sauce, pepperoni, onion and green pepper on top of cheese mixture. Bake 10 minutes at 350°. Then top with Mozzarella cheese. Bake until bubbly. Serve with crackers of your choice.
Combine flour, sugar, cocoa, soda, baking powder and salt in bowl. Add eggs, milk, oil and vanilla. Beat at medium speed for 2 minutes (batter will be thin).
Melt chocolate. Add sugar. Mix. Add 1/3 cup evaporated milk. Mix. Beat egg yolks into other 1/3 cup evaporated milk. Add to chocolate mixture and let cook for a few minutes over low heat. Add butter and vanilla. Serve warm over ice cream, cream puffs, etc.
Mix all ingredients except cheese. Blend all ingredients well so that peppers will be mixed with batter. Pour 1/2 of dough into greased pan or skillet; put in 1/2 of cheese. Add remaining dough, then rest of cheese. Bake slowly at 350° until done.
Cook tomatoes soft and juice them. Put hot juice in a clean white sugar bag and hang on clothes line and drain 1 to 2 hours. Cut up the onions and cook them. Force through a sieve in a large kettle where you plan to cook your ketchup. Add tomato pulp and boil 10 minutes.
Beat together oil and eggs. Gradually add sugar and vanilla. Gradually add flour, soda, salt and cinnamon. Fold in apples and nuts. Turn in a greased 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Cream sugar, butter and vegetable oil. Add eggs and beat. Add sifted dry ingredients alternately with milk. Add vanilla. Pour in greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes or until done.
Preheat oven to 350°. Stir dry ingredients into large mixing bowl. Quickly add all remaining ingredients. Mix until dry ingredients are moistened. Bake in 2 greased (don't flour) 9 x 5 x 3-inch loaf pans for 1 hour or 4 (1 pound) greased coffee cans for 30 to 45 minutes. Let cool 5 minutes. Remove from pans. While still warm, brush with butter and sprinkle with cinnamon-sugar.
Place sliced squash, green beans and onion in dish. Salt and pepper. Repeat until full. Crumble bacon on top and pour drippings. Place sliced tomatoes, cover and cook 45 minutes at 375°. Place grated cheese on top and melt.
Boil 3 cups of water (to save time); put eggs in and bring to a boil until eggs are hard-boiled. Rinse your spinach thoroughly. Place spinach in boiling water for a minute. Strain water off spinach. Place your spinach in a bowl with sliced tomatoes on top and sliced eggs as garnish. Mix vinegar, sugar and pepper in a cup. Stir well. Pour dressing over your salad.
Mix all the ingredients in a 3 quart saucepan. Bring to a boil and lower heat and simmer 2 hours, stirring occasionally. Makes 1 quart.
Precook chicken in salted water with whole onion and stalk of celery. Bone chicken and cut into big chunks. Combine all ingredients and toss lightly like a salad. Bake at 350° for 40 minutes.
Mix well. Pour into greased casserole. Bake in a 350° oven. Stir after a few minutes of cooking, then cook until set, approximately 30 minutes.
Peel and slice eggplant. Cook, until done, in small amount of water. Drain and add all other ingredients, except 1/2 cup cheese, 1/2 cup cracker crumbs and a little melted butter. Mix well and put in baking dish (9 x 13-inch is fine for this). Sprinkle with reserved cheese, crumbs and butter. Bake in 350° oven for 25 to 30 minutes.
Combine orange gelatin, water, frozen orange juice, pineapple and mandarin oranges. Pour into a 13 x 9-inch pan and let chill until partially set.
Heat oven to 450°. Put dry ingredients in a large bowl. Cut in shortening until it looks like meal. Stir in almost all of the buttermilk. If dough is not pliable, add just enough milk to make it soft and easy to roll. (Too much milk makes dough sticky. Too little makes the biscuits dry.)
Cream shortening and sugar. Add eggs. Beat well. Add milk, dry ingredients and vanilla. Drop by teaspoons on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Brown beef; add barbecue sauce, onion and brown sugar. Separate biscuits into 12 biscuits. Place 1 biscuit in each of 12 ungreased muffin cups. Add meat mixture, sprinkle with cheese and bake for 10 to 12 minutes in 400° oven.
Heat oven to 350°. Grease a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch or 2 baking pans, 9 x 9 x 2-inches. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in a large mixer bowl on low speed, scraping bowl constantly, until blended. Beat on high speed, scraping bowl occasionally, 3 minutes. Stir in flour. Spread 2/3 of batter in jelly roll pan or 1/3 in each square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling. Bake until light brown, about 45 minutes. Drizzle with Glaze while warm. Cut cake in jelly roll pan into bars, about 2 1/2 x 2 inches; cut cake in square pans into about 2 3/4-inch squares. Makes 30 bars or 18 squares.
Combine beef, milk, onion, green pepper, salt, pepper and chili powder in skillet. Cook over medium heat until brown, stirring occasionally. Add flour; stir well. Add tomato sauce and chili beans. Stir. Cover bottom of a 1 1/2-quart casserole dish with 1 cup of corn chips. Pour in meat mixture. Top with remaining corn chips. Bake at 350° for 30 minutes.
Parboil slowly whole duck and giblets in just enough water to reach half the height of the duck. Also include desired amount of celery, onion and salt and pepper to taste. Allow this to parboil together for 30 to 45 minutes. Remove duck and place in a roaster; salt and pepper again. Bake duck slowly at 300°.
Combine first 4 ingredients and place in a deep dish. Refrigerate overnight. Top with shredded lettuce, diced tomato, shredded cheese, black olives and jalapeno peppers. Serve with taco chips.
Fill large pan with water. Preheat oven to 350°. Melt sugar in small frypan (shake or stir). Coat round baking pan with caramelized sugar. Beat eggs, sugar, vanilla and milk. Pour in baking pan. Bake at 350° for 25 minutes in pan with water. After baked, turn out on serving dish.
Brown sausage and drain. Saute onion and bell pepper. Mix all ingredients together. Bake in 9 x 13-inch pan at 350° for 45 minutes.
In a 2-quart heavy saucepan, melt butter over medium-high heat. Add garlic, green onions, mushrooms, tomatoes and andouille. Saute 3 to 5 minutes or until vegetables are wilted. Add shrimp, crabmeat and crawfish. Cook for an additional 2 minutes. Deglaze pan with white wine and lemon juice and continue cooking until volume of liquid is reduced to 1/2. Add heavy whipping cream, stirring constantly. Reduce until cream is thick and of sauce-like consistency, approximately 5 minutes. Add diced red bell pepper and chipped butter, 2 to 3 pats at a time, swirling pan constantly over burner. Do not stir with a spoon as butter will break down and separate if hot spots develop in the pan. Continue adding butter until all is incorporated. Remove from heat. Add parsley and season to taste using salt and pepper. Gently fold in cooked rotini pasta and serve. May be chilled and served as a cold pasta salad.
Mix first 5 ingredients. Pour 1/2 of this into greased and floured 9 x 13-inch pan. Mix brown sugar, cinnamon and raisins/nuts. Sprinkle 1/2 this over batter in pan and swirl. Pour remaining batter into pan; sprinkle remaining sugar mixture and swirl. Bake at 325° for 40 minutes. Top with glaze.
Preheat oven to 375°. Dust work surface with 1/4 c. grated cheese. Lay unfolded sheet of puff pastry on top of cheese, then sprinkle with 1/4 c. of grated cheese. Gently roll dough out with a rolling pin, pressing cheese into dough to a thickness of about 1/8-inch. Dust with more cheese, as needed. Cut pastry into long 1/2-inch wide strips. Give each strip several twists, then lay 1/2-inch apart on baking sheet. Bake until golden, about 10 minutes.
Fry tortillas in oil until cooked or tender. Place between paper towels. Set aside.
Brown ground beef and onion in skillet. Mix everything together in casserole dish; bake in oven for 1/2 hour at 350°. (Don't necessarily double noodles if doubling recipe.)
Bake sausage in oven about 20 minutes; drain and set aside. Squeeze tomatoes to remove juice. Mix seasonings into squeezed tomatoes.
Cook and debone chicken. Melt cheese, set aside. Combine soups, water, Rotel tomatoes, and chicken; bring to a boil; remove from heat. Layer chips, cheese and chicken mixture in a large baking dish. Top with cheese; bake at 350° until hot and bubbly.
Cook until thick. Put in a baked pie crust. Top with meringue, then brown.
Heat oven to 350°. Mix together biscuit baking mix, margarine and sugar until crumbly. Stir in milk. Drop by rounded tablespoons about 2-inches apart on a lightly greased cookie sheet. Make a shallow well in center of each. Fill with 1 teaspoon of preserves (any flavor). Bake until golden brown, about 18 to 20 minutes. While warm, drizzle with Glaze.
Combine flour, salt and baking powder. Cut in shortening. Add enough milk to make soft dough. Knead. Roll out thin. Cut in 1-inch squares. Drop in boiling chicken broth slowly to keep boiling. Cover tightly. Reduce heat to simmer. Cook 12 minutes.
Mix cottage cheese, sour cream, onion and salt. Carefully fold into potatoes. Place in 1 1/2-quart casserole and top with cheese. Bake for 40 minutes at 350°. I add extra cheese to mine, if available. Yields 8 servings.
Stir undrained tomatoes, honey, cumin, coriander and pepper together in a medium skillet. Bring to boiling and reduce heat. Simmer uncovered, about 30 minutes or until thick, stirring occasionally. Set aside. Cook mushrooms and chili powder in margarine in a saucepan over medium heat for 4 or 5 minutes or until mushrooms are tender and liquid evaporates. Reduce heat. Stir in cream cheese until melted. Stir in 1/4 cup of the sour cream and the green onion. Spoon 1/3 cup of the cream cheese mixture in center of each tortilla. Roll up. Place seam side down in greased 2-quart rectangular baking dish. Spoon tomato mixture over enchiladas. Cover and bake in a 350° oven for about 30 minutes or until heated through. Top with shredded cheese and dollop with remaining sour cream. Bake, uncovered, for 4 or 5 minutes or until cheese melts. Makes 8 servings. Has 338 calories per serving.
Mix all ingredients (except muffins) together. Spread on muffin halves. Cut into squares. Bake on a cookie sheet for 10 minutes at 400°.
Mix chocolate chips and 2 tablespoons Crisco shortening in a double boiler until smooth. Mix all ingredients, except chocolate, and mix in blender. Roll into small balls and place on cookie sheets, covered with wax paper. Dip balls into chocolate mix, using fork to remove. Replace on wax paper and refrigerate.
Cook onion in butter until tender. Add enough water to clam liquid to make 1 cup. Stir clam liquid, potatoes, salt and pepper and add to onion. Heat to a boil. Reduce heat, cover and cook until the potatoes are done. Stir in milk, heat until hot, stirring occasionally. Do not boil.
Heat oven to 425°. Beat eggs. Add remaining ingredients and mix well. Pour into unbaked shell. Bake 35 minutes or until knife comes out clean. Serve hot or cool.
Cook capellini, drain. Wash and cut broccoli into small flowerets. Coat skillet with vegetable spray; add oil. Over medium heat, add garlic; saute 1 minute, add broccoli; saute. Stir in broth and Greek seasoning. Bring to a boil. Stir in tomato and capellini. Simmer until heated. Add olives and pepper, toss. Transfer to serving bowl; sprinkle with Feta. `Contains 3.6 grams fat per serving.
Season roast and brown well all over. Cut 3 deep slots into top of roast and put 1 clove into each slot. Pour vinegar over roast and add water until it comes up halfway the roast. Cook in pot until well done and tender. Thicken gravy with cornstarch and enjoy!
Brown chuck and drain. Add spaghetti sauce and simmer 20 minutes. Mix cream cheese and sour cream in separate bowl. Cook spaghetti and layer on bottom of buttered 9 x 13-inch pan. Layer cheese mixture and then meat. Top with Cheddar cheese. Bake 30 minutes at 350°.
Set oven temperature to 350°. In large bowl, combine oil and 1 cup sugar. Add egg, beating well. Stir in molasses, 2 cups flour, soda, cinnamon and ginger. If necessary, add a little more flour to make firm dough. Shape dough into 1 to 1 1/4-inch balls. Roll in the 1/3 cup sugar. Place 3 inches apart on ungreased baking sheets. Bake 12 minutes or until golden brown and tops crack. Cool on racks.
Cream together butter, shortening, eggs, vanilla and sugars until fluffy. Next, add flour, oats, salt and baking soda. Batter will become very stiff. Add milk chocolate chips.
Toss peaches with sugar. Spread evenly in 8 x 8-inch pan. Combine all ingredients. Spread over peaches. Bake at 375° for 30 minutes.
Mix sugar and peaches together. Put in pie pan; sprinkle cake mix "dry" all over peach mixture. Cover with butter. Bake in oven at 350° for 25 minutes, or until golden brown.
Brown pork chops on both sides. Add onion, corn, pepper, garlic, spaghetti (or chili) sauce and brown sugar. Simmer, covered, until sauce thickens, about 30 minutes.
Mix dry ingredients together. In another bowl, cream shortening and sugar together. Add egg, coffee, molasses and raisins. Add dry ingredients to this and mix well. If dough is too dry, add a little milk.
Slice cucumber very thin and sprinkle with salt. Let stand 20 minutes. Drain. Press out excess water. Don't rinse.
Mix soft butter, vanilla and sifted confectioners sugar together thoroughly. Sift together flour, chopped nuts and salt; stir in. Roll up in wax paper. Chill thoroughly. Slice 1/4 to 1/2-inch thick (whichever you prefer). Place on ungreased baking sheet. Bake until set, but not brown. Let cool. Roll in confectioners sugar. Roll a second time if you like. Bake at 400° for 10 to 12 minutes. Yields about 4 dozen.
Shred cabbage into very fine pieces. Place in a dry dish towel and squeeze to make it tender. Blend thoroughly with salad oil, vinegar and mustard; pepper and salt to taste. Chill; serve garnished with thinly sliced cucumbers and sprinkled with paprika.
Combine everything but the bread crumbs. Put in greased casserole. Top with bread crumbs. Bake 45 minutes at 350°.
Melt butter in heavy iron skillet in oven while being preheated to 350°. Combine cornmeal, flour, baking powder, salt and sugar in a mixing bowl. Beat eggs; add milk and 2 tablespoons melted butter from skillet. Quickly stir milk mixture into dry mixture. Pour batter into remaining butter in skillet. Bake for 20 to 25 minutes.
Line shallow bowl or dish with large outer leaves of lettuce. Break remaining lettuce into bowl and toss with 2 tablespoons French dressing. Separately season potatoes, beans, tomatoes and tuna with dressing and arrange over lettuce. Garnish with olives, eggs and anchovies. Pour 1/2 to 3/4 cup dressing over all and sprinkle with herbs. Makes 6 servings.
Stir together the flour, salt, soda, baking powder, cinnamon and nuts; set aside. In a medium-sized bowl, lightly beat the eggs. Add the sugar and oil and stir until blended. Stir in the vanilla and your choice of fruit or vegetable. Add the flour mixture all at once and stir just until evenly moist. Then divide batter evenly between 2 greased and floured 4 1/2 x 8 1/2-inch loaf pans. Bake bread in a 350° oven for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Let stand 10 minutes, then turn out on a wire rack to cool completely. These breads are easier to slice if they sit at least a day. Wrapped well, they keep, refrigerated, up to a week. You can freeze them for longer storage. Makes 2 loaves.
Thaw and drain well the chopped spinach. Drain and chop chestnuts; add other ingredients. Let sit for a few hours before using.
Mix ingredients well and pour into well-greased and floured Bundt pan. Bake in 350° oven for 50 minutes. Test for doneness.
In a large bowl thoroughly mix 1 cup flour, sugar, salt and undissolved active dry yeast. Combine milk, water and margarine in a saucepan. Heat over low heat until liquids are very warm (120° to 130°). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat at high speed for 2 minutes, scraping bowl occasionally. Add enough additional flour to make a stiff batter. Cover bowl tightly with aluminum foil. Chill 2 hours or overnight. Turn dough out onto lightly floured board; divide into 18 equal pieces. Gently roll each piece to a rope, 15 inches long. (If you are too rough, the dough will tear.) Hold one end of each rope in place and wind dough around loosely to form coil; tuck end firmly underneath. Place on greased baking sheets about 2 inches apart. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
Mix sugar, flour, cinnamon, eggs, oil and pineapple. Add last bananas and pecans. Mix with spoon. Cook at 320° for 1 hour.
Mix together sugar and butter. Add and mix oil, eggs and vanilla. Add and mix baking soda, cream of tartar, salt and flour. Keep adding flour until you can roll the dough into small balls. Bake at 350° until golden brown, about 6 to 8 minutes.
Put cold water in pot. Put on stove and let it boil. Put in the macaroni when the water starts boiling. Leave it about 10 or 20 minutes. After you pour the macaroni, add the cheese.