HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, salt, sugar and cinnamon. With pastry blender, thoroughly cut in butter until mixture looks like crumbs. Cut apples into slices. Put apples in baking pan; sprinkle with walnuts. Pile mixture on top. Bake until tender, about 55 minutes at 350°. Place under broiler to brown top lightly. Serve with whipped cream or ice cream. Makes 8 servings.
Beat egg in large bowl. Dissolve yeast in warm water. Add remaining ingredients. Let rise 1 hour. Make into rolls and let rise another hour. Bake at 350° until golden brown.
Blend first 3 ingredients and put in saucepan. Add milk and syrup to cocoa mixture and mix. Let mixture boil 1 minute (no more). Remove from heat and add butter and vanilla. Serve over ice cream while warm. Store in a glass jar and reheat in the microwave.
Mix graham crackers, sugar and butter together and put in an 8 x 10-inch dish. Pack firmly, saving 2 tablespoons for the top. Beat cream cheese, dry Dream Whip and powdered sugar until creamy. Place creamed mixture into crumb crust. Spoon one large jar of cherry pie filling over the top. Refrigerate for 2 to 3 hours or until firm.
Combine butter, the sugars, vanilla and pudding mix in large mixing bowl. Beat until creamy and smooth. Add eggs. Mix flour and soda. Gradually add to creamed mixture. Stir in chocolate chips and nuts. Batter will be stiff. Drop by rounded teaspoonfuls about 1-inch apart onto ungreased baking sheets. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
For less spicy, use 1/2 block shredded Monterey Jack and 1/2 block shredded Monterey Jack with jalapenos.
Spread cream cheese on the bottom of 8x8 pan, add one can chili then shredded cheese, but not all of it, add other can of chili and remaining cheese on top. Cook at 350 for 20 min. or until cheese is melted.
Beat eggs lightly. Add vanilla, salt, milk, sugar and oleo. Add potatoes. Mix well and pour in 9 x 13-inch baking dish.
Mix all above ingredients together. Store in covered jar in cool, dark cupboard. Good with beef and pork (use according to taste).
Spray a 9 x 13-inch pan with no-stick cooking spray. Place uncooked rice in pan. Arrange uncooked chicken over rice along with carrots and celery, cut in 1-inch pieces. Pour chicken broth and stewed tomatoes over all. Cover tightly with aluminum foil. Bake 2 hours at 350°. Serves 4 to 5.
Drain oysters of liquid and pour into saucepan. Bring to a boil; skim foam from top. Add oysters and simmer until edges of oysters begin to curl. Remove from heat. Heat milk and let it almost come to a boil. Add butter, salt and pepper to oysters. Add milk to oysters. Serve hot with oyster crackers.
Mix the first 8 ingredients and put in buttered casserole. Mix crushed cornflakes with 1/4 to 1/2 cup of melted butter and sprinkle over chicken mixture. Bake at 350° for 45 minutes.
Brown meat and onions in bacon grease. In another pan, add 3 cans tomato soup plus 1 can water, then add pepper and juice drained from olives. Let boil until sauce thickens. Add Worcestershire sauce. Cook spaghetti and drain. Put in big dish. Mix meat, sauce, cheese and tomato sauce. Mix well. Add spaghetti and mix well. Spread mushroom soup on top and then sliced olives. Bake 45 minutes at 350°. Freezes well.
Heat oven to 375°. Prepare noodles to package directions. Drain. Saute onion and pepper in oil until tender. Add Worcestershire sauce, brown sugar, seasonings, juice of lemon and a strip of lemon rind. Simmer for 15 minutes, stirring occasionally. Remove lemon rind. Arrange frankfurters over noodles in large greased baking dish and pour sauce over. Bake, uncovered, in 375° oven for 30 minutes. Serves 6.
Mix yeast and water until dissolved (warm). Mix all ingredients together, place on floured board. Knead well, cut into biscuits about 1/2-inch thick. Let rise for 1 1/2 hours or until doubled in size. Bake at 425°.
Mix sugar, cornstarch and meal with a fork, then add the unbeaten eggs. Add other ingredients and beat until smooth. Pour into unbaked pie shell and bake at 325° for about 50 minutes or until firm in center.
Butter 4 sets of miniature tins. Coat with graham cracker crumbs, shake off crumbs that did not stick. Mix cream cheese, sugar, and egg yolks. Beat egg whites until stiff, fold into above. Fill tins almost full. Bake 15 minutes at 350°. Remove and cool. Mix sour cream, sugar, vanilla, put teaspoon in top of each cheese cake. Top with cherry half. Bake 5 minutes at 400°.
Boil potatoes, then mash, adding Mozzarella, margarine and cheese. Keep mixing until Mozzarella and potatoes get stringy. Then take 9-inch pie pan lightly sprayed with Pam or cover with olive oil (just wipe on with paper towel, then cover with bread crumbs lightly). Add potato mixture until pan is full, then top with rest of bread crumbs.
Combine first 5 ingredients in punch bowl. Add ginger ale and soda last. Garnish with fresh fruit. Add ice ring or ice cubes. Makes approximately 40 (4 ounce) cups.
In a small saucepan, cook squash in just enough water to cover them until tender. Drain and mash squash. After mashing squash, drain again. Combine squash, onion, egg, flour and cornmeal. Drop by spoonful into hot oil. Fry until golden brown.
Peel apple; put on roasting stick. Hold over coals until hot and softened around outside. Roll in cinnamon-sugar mixture. Slice off chunks of apple and eat! Hold remaining apple over coals and repeat!
Chop cabbage. Brown beef and drain excess fat. In a casserole dish, place a layer of raw cabbage, then a layer of beef and alternate until dish is full. Pour soup over top. Bake at 350° for 45 minutes or until done.
Combine first 8 ingredients in a shaker jar; shake well until combined. Pour half of this mixture into a dish; set remainder aside.
Combine all ingredients in a crockpot and cook on low for 8 hours. Shred chicken with a fork and use for tacos, enchiladas, etc.
Mix all ingredients except peppers. Place in cavity of green peppers. Bake at 350° for 25 minutes.
Combine the mix with the water in top of double boiler. Place over boiling water; cook until thick. Cover and cook 10 minutes or longer. Add butter. Add several spoonfuls of pudding to beaten egg; mix with remaining hot mixture. Cook over hot water a little longer. Remove from heat and cool. Add vanilla. May be filling for pies or cakes; also may be served as a plain pudding.
Mix shortening, sugars, eggs and vanilla thoroughly. Stir together dry ingredients. Mix all together. Stir in chocolate chips and coconut. Refrigerate dough 1 to 2 hours. Drop rounded teaspoonfuls about 2 inches apart onto greased cookie sheet. Bake 8 to 10 minutes in 350° oven. Makes 2 to 3 dozen.
Wash and dry as many Irish potatoes as you like. Line pan with foil. Place potatoes in pan and cover with foil. Bake at 400° until done. Take potatoes out and let cool. Cut potatoes in half and scoop out the inside with spoon into a Pyrex dish. Mash like cream potatoes and add pepper, salt and margarine or butter as you like. Also add milk to make consistency you like. Return this mixture to potato skin and top with slices of cheese and bake in oven until cheese has melted. You may eat the skins if you like.
Sift dry ingredients. Add prunes, vanilla, eggs and milk until blended. Add to mixture and bake at 350° for 30 to 35 minutes.
Spray 12 muffin tins with Pam. Mix all dry ingredients. Add cheese, eggs, buttermilk and salsa. Blend until moistened. Fill tins. Bake at 375° for about 20 minutes; some ovens, 15 minutes (do not overbake).
Mix together, flour, butter, egg, and pudding. Pour into a greased pie plate. Place the peaches in a circle affect on top. (Reserve Juice.) Beat cream cheese, sugar and peach juice and pour over top of peaches, leaving it away from the sides of the pie plate. Bake at 350°F. for 20-25 minutes until golden brown.
Have ingredients at room temperature. Blend and whip until fluffy. Spread on sourdough bread or French bread. Bubble under broiler.
Sift dry ingredients right into 8 or 9-inch ungreased cake pan. Make 3 impressions. Put vinegar in one, vanilla in second and oil in third. Pour cold water over all. Mix with fork until dryness disappears. Bake 30 minutes in 350° oven. Frost with white or chocolate icing.
Combine flour, sugar, cherries, pineapple and food coloring in a pan and cook until thick. Add jello and cool. Add bananas and nuts. Pour into pie shells. Top with whipped cream before serving. Makes 2 pies.
Mix, fill, pinch and sit into muffin pans (make bottoms flat). Bake at 350° for 5 to 7 minutes.
Cream first 5 ingredients. Then add dry ingredients, orange slices and nuts. Bake at 350° for 25 minutes in a greased 9 x 13-inch pan. Cut into bars.
Melt margarine in heavy saucepan. Stir in honey and raspberry preserves. Heat, stirring constantly, until mixture boils. Serve hot over pancakes. Makes 1 1/2 cups.
Dissolve gelatin and salt in boiling water. Add cold water, vinegar and grated onion. Chill until thickened. Fold in vegetables. Pour into 3 or 4-cup mold. Chill until firm, about 3 hours. Unmold. Garnish, if desired. Makes 5 servings.
Cook oatmeal in 2 cups water for a minute. Add molasses, salt, butter and sugar. Mix well and cool until lukewarm; add yeast that has been dissolved in 1/4 cup lukewarm water. Pour over flour. Mix well and knead. Cover and let rise until doubled. Knead and mold into 2 loaves. Let rise until doubled. Bake at 300° for 30 to 35 minutes. Brush crust with butter after you remove from pan. Cool and wrap airtight. Freezes good.
Boil milk, sugar, butter and cocoa for 1 1/2 minutes. Remove from heat and add peanut butter, oats and vanilla. Beat until blended. Drop on cookie sheet by teaspoon.
Brown meat. Put all canned things together and add meat. Layer chips in bottom of pan, add layer of meat mixture, then chips and layer of meat. Bake at 350° for 20 minutes. Remove from oven and add cheese. Return to oven for 10 minutes.
Put potato crowns in a 9 x 13-inch pan on bottom and sides. Bake at 400° for 10 minutes.
Cheese spread is sold loaf style in grocery stores. Cube cheese and stir in tomatoes. Microwave or heat on stove until cheese is melted and liquid enough to use as dip. Best used with Tostitos or corn chips. For variation, add cooked hamburger meat to dip.
Combine pineapple juice, pudding mix and orange drink; stir well. Mix with fruit.
Add milk and vanilla to first 3 ingredients. Blend in flour, salt, baking powder and blueberries. Sprinkle top with remaining ingredients mixed together until crumbly. Bake in greased 9 x 13-inch pan at 325° for 45 to 50 minutes.
Mix 2 tablespoons flour and ginger. Coat pork with flour mixture. Heat oil in a 10-inch skillet. Fry pork until brown; remove from skillet. Add enough water to reserved pineapple syrup to measure 1 cup. Shake remaining flour and the syrup-water mixture in a tightly covered container. Stir flour mixture, vinegar, soy sauce and Worcestershire sauce into fat in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sugar, salt, pepper and pork. Cover and simmer until pork is tender (about 45 minutes). Add pineapple and green pepper; cook, uncovered, 10 minutes. Stir in bean sprouts, water chestnuts and chili sauce. Cook, uncovered, 5 minutes longer. Serve over hot rice. Serves 5.
Brown roast on both sides. Turn skillet to 300°. Cook 2 hours. Put in vegetables. Add soup and water, salt and pepper to taste. Turn to 350°. Cook until vegetables are done or you can put this in crock-pot overnight on low.
Combine all ingredients; chill. Remove from refrigerator about 15 minutes before serving. Serve with assorted crackers and chips.
Boil the potatoes and eggs for about 35 minutes or until done. Drain the potatoes and eggs; then mix pickles, pickle relish, chow chow, bell pepper, green onions, olives, yellow onions, mayonnaise, mustard, hot sauce, salt, black pepper and red pepper in with the potatoes and eggs.
Combine spinach, tomatoes, onions and bacon; toss lightly. Serve with dressing. Makes 6 to 8 servings.
Combine first four ingredients in a large bowl. Combine remaining ingredients in a large heavy pan. Heat to boiling, stirring constantly 5 to 6 minutes. Pour at once over chocolate mixture. Stir with a wooden spoon until chocolate is melted and creamy. Pour in a buttered 9 x 12-inch pan. Cool and cut.
In a greased 9 x 13-inch pan, pour blueberries, drained. Pour on top of blueberries the undrained crushed pineapple. Next add box of dry cake mix. Do not mix. Next dribble melted margarine on top of cake mix. Cover with chopped nuts. Bake at 350° until brown, approximately 45 minutes.
Sift flour and measure out desired amount; add soda and sift again. Set aside.
Dissolve jello in boiling water completely. Dump remaining ingredients into jello and mix well. Chill and let set.
Cook chicken in butter. Add pepper and onion. Cook until tender. Add mushrooms. Cover and cook 20-30 minutes, until chicken is done. Add picante sauce, rice and corn. Cook 5 minutes. Makes 4 servings.
Preheat oven to 375°. Grease a 15 x 10 x 1-inch jelly-roll pan. Line with wax paper. Grease and flour the wax paper. Sift the flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt. Beat eggs and sugar in a large bowl until thick and fluffy. Beat in pumpkin. Stir in dry ingredients all at once. Pour into prepared pan, spread evenly. Sprinkle with nuts. Bake for 15 minutes at 375°. Loosen cake around edges with knife. Invert onto clean, damp towel dusted with 10xx powdered sugar. Peel off wax paper, trim 1/4-inch from all sides. Roll up cake and towel together from short side. Place, seam side down, on wire rack; cool completely. Unroll cake; spread with cream cheese filling. Re-roll cake and refrigerate until ready to serve.
Place onion rings in slow cooker. In small bowl combine syrup and mustard. Spread over ribs. Place ribs in cooker over onion. Cover, cook on low setting for at least 8 hours. Serve with additional mustard.
Mix well and spread in a 9 x 13-inch pan and bake at 325° for 30 to 35 minutes.
Place pears in a baking dish. Combine all other ingredients in a saucepan and cook over medium heat, stirring constantly, until mixture is clear and thickened. Spread sauce over pears and bake at 350° for 15 to 20 minutes.
Melt oleo, stir in cornstarch and seasonings. Add cold milk and cook on medium heat until it begins to thicken. Stir occasionally, then turn off, leaving saucepan on unit until mixture thickens. Pour over sliced potatoes in 9 x 13-inch baking dish. Bake at 375° for 1 1/2 hours.
Pour milk into a large bowl and add pudding. Beat with a wire whisk for 1 to 2 minutes. Gently fold in Cool Whip. Split croissants horizontally. Fill with pudding mixture. Refrigerate.
Sift flour, sugar and salt together; set this aside in bowl. Bring oleo, Hershey's cocoa, water and shortening to a boil. Pour hot mixture over the sugar and flour. Mix well. Add eggs and mix. Add buttermilk with baking soda, cinnamon and vanilla. Mix well. Bake in a 9 x 13-inch greased and floured pan at 400° for 20 minutes.
Mix ingredients together; press into pie pan. Bake at 375° for 10 to 12 minutes.
Sprinkle chicken breasts with salt and paprika; brown lightly in margarine. Add orange juice, rind and tarragon. Cook in slow oven for 30 minutes. When done, remove chicken and cook sauce over high heat to reduce volume. Serve sauce over chicken and/or steamed rice. Garnish with orange slices. Serves 6.
Melt butter in a large skillet. Add next 8 ingredients and bring to a boil. Add shrimp and cook over medium heat 5 minutes, stirring occasionally, until shrimp are pink. Makes approximately 4 to 6 servings.
Brown hamburger meat with onion and seasonings; drain grease. Add mushrooms, tomato soup and Mexicorn. Cook noodles and drain. Put cooked noodles in an oven-safe dish and cover with meat mixture. Cut cheese into sticks or, if grated, pour over top. Bake at 350°, covered, for 30 minutes. Serve with hot bread and salad or a green vegetable and the table is set!
Sift dry ingredients together. Mix in remaining ingredients. Fry pancakes in a skillet with vegetable oil, or cook in a well greased waffle iron.
Thoroughly mix all ingredients, adding apples and nuts last. Bake for 40 minutes at 350° in a 9 x 13-inch pan or at 325° for 35 minutes in a glass pan.
Combine sugar and shortening. Add beaten eggs and vanilla. Add sifted dry ingredients with the milk to make a soft dough. Roll out on lightly floured board 18-inch thick to fit lightly greased tart cups or muffin tins. I use Pam and have no trouble with them sticking. Use your fingers to press dough into the tart cups. Fill with cream filling and cover with dough to fit. I use a water glass that fits the top of the tart container. Seal edge thoroughly and brush with 1 egg yolk, beaten with 1 tablespoon of milk. Bake at 350° for about 25 minutes. Makes 18.
Combine butter, cocoa and salt. Add milk and vanilla. Slowly beat in confectioners sugar.
Melt butter in an 8 x 11-inch pan, while preheating oven. Combine all other ingredients. Add melted butter; mix well. Return to pan and bake for 45 minutes at 350°. Cool for 5 minutes. Cut into small squares.
Mix together raisins, vinegar, sugar, 1 1/2 cups water and salt and cook for 10 minutes, then add the 1/4 cup water and cornstarch to thicken. Remove from heat and add the remaining ingredients. Let cool.
Put cucumbers, peppers, onions, salt and garlic into ice water for 1 1/2 hours. Boil sugar, turmeric, celery seed, mustard seed and vinegar to a boil, then add drained pickles. Stir off heat until they turn different color. Put in sterilized jars, turn upside down and leave until sealed.
Combine pineapple and sugar; bring to a boil. Boil 3 minutes. Add gelatin; stir until dissolved. Add cream cheese and stir until mixture is combined. Cool and fold in next 4 ingredients. Pour into dish and chill.
In a large skillet, saute butter, lemon, green onion and shrimp. Serve over rice and enjoy.
Brown sausage and onion together in a deep skillet; drain off grease. Add package of wild rice with water amount on box. Simmer until rice is done. Let stand 5 to 10 minutes. Stir before serving.
In casserole dish, spread cream cheese in bottom with spoon. Spread beans on top, then salsa. Top with cheese and bake at 375° for 30 minutes. Serve with tortilla chips.
In skillet, stir-fry pork on medium-high 4 to 5 minutes. In large bowl, toss pork with remaining ingredients. Serve with hot French bread.
Mix and shape in log. Roll in 1/2 cup chopped pecans. This also makes a delicious easy vegetable sandwich spread. I mix pecans in with other ingredients for this. Refrigerate overnight.
Defrost frozen spinach or chop fresh spinach. Place in strainer and press water out. Add other ingredients and mix.
Mix first 4 ingredients all together. Form 1 inch balls. Cook in covered pan; drain off grease. Mix chili sauce and grape jelly. Pour over meatballs and simmer until desired consistency. Serve with toothpicks.
Mix together flour, white sugar, cocoa, baking soda, and salt in a large bowl. Make 3 holes in dry mixture. In one hole, pour vanilla. In next hole, pour liquid shortening. In last hole, pour vinegar. Over all pour cold water and mix well. Pour into well-greased 9 X 13 pan and bake 45 minutes at 300 degrees. This cake need not be iced.
Blend, then add 1 egg. Put fruit in bottom of dish. Use peaches or blueberries, etc. Pat with butter. Put topping on. Bake 30 to 35 minutes at 375°.
Mix all ingredients together well. Bake at 375° in a greased iron skillet until brown.
Combine all ingredients in blender and blend until smooth. Alcohol of choice can also be added.
Mix together and put into greased and floured loaf pans. Bake at 350° for 1 hour. Makes 2 regular size loaf pans, 3 medium size pans or 5 small size pans.
Melt caramels and 1/3 cup Pet milk. Set aside but keep warm. Next combine melted butter, 1/3 cup Pet milk, cake mix and nuts (this is very stiff). Press half of the cake mixture into a 9 x 13-inch pan which has been lightly oiled. Bake at 350° for 6 minutes exactly. Remove from oven and sprinkle the package of chocolate chips over the cake. Drizzle the caramel mixture over the chocolate chips and press the remaining cake mix over the caramel. Bake this for 16 minutes (no more and no less) at 350°.
Pour the water into a small, warm bowl. Sprinkle the yeast and the pinch of sugar over the water. Stir the mixture and let it stand in a warm place until the yeast bubbles, about 5 minutes.
Cook spaghetti. Saute mushrooms, butter and celery. In large bowl stir together spaghetti, sauteed ingredients and the remaining ingredients. Place in greased dish and put paprika over top of casserole. Bake at 350° for 25 to 30 minutes until bubbling.
Mix the onions, cheese and tuna well together; spread in an unbaked pie shell. Mix the eggs, milk, salt and pepper; pour over tuna mixture. Bake at 375° for 50 minutes, or until done.
Mix all ingredients together and heat until hot. Serve with crackers. Heat at 350° in oven for about 20 minutes.
Combine flour, salt and shortening together until crumbly. Add egg and water. Mix well. Roll out on floured surface. Bake at 375° until lightly browned. Glass pie pan does best. Makes two 9-inch crusts.
Combine pudding, Jell-O, water and lemon juice in saucepan. Cook, stirring constantly, over medium heat until mixture comes to a full boil. Pour into mixing bowl and chill until mixture is thickened. Fold in prepared Dream Whip, blending well. Stir in strawberries. Pour into baked pie shell. Chill until set. Top with whipped topping and garnish with fresh strawberries.
Mix and shape first 4 ingredients into 70 little balls. Put in single layer in large baking dish.
Put popped corn in 1 large turkey roaster. In a 2-quart saucepan put oleo, brown sugar, Karo and salt. Bring to a rolling boil and boil 5 minutes. Remove from heat and add soda, stir and pour over popcorn until all coated. Put into a 250° oven for 45 minutes, stir every 15 minutes. Pour onto wax paper to cool. Store in Tupperware, it keeps good.
In a large bowl, mix sour cream and celery soup. Stir in 1/2 cup of melted butter. Add hash browns. Spread ingredients in bottom of a 9 x 13-inch pan (ungreased). Sprinkle Cheddar cheese on top.
Grease cookie sheet with butter. Put all ingredients in large pan. Cook until you can make a hard ball when dropped into cold water. Pour onto cookie sheet and cool. Break into pieces.
Boil chicken; remove from bone and spread on bottom of medium baking pan. Mix soups and sour cream and spread over chicken. Crumble crackers and spread evenly over top mixture. Melt margarine and pour evenly over crackers. Bake at 350° for thirty minutes. Serve hot. This is not a dish for dieters, but it is great!
Saute onion in a little butter. Mix with remaining ingredients. Drop by teaspoon into hot grease.
Cook celery and onions in 2 tablespoons butter or oil until tender. Add chicken broth. Add corn bread (crumbled up) and one slice of bread (broken in small pieces), salt, pepper, parsley and eggs. Cook on top of stove until set. Turn in greased pan and bake at 350° until lightly browned (about 30 minutes).
Mix together wheat flour, unbleached flour, brown sugar, baking powder, and cinnamon. Add remaining ingredients. Mix well. Pour into Pam sprayed muffin pans. Bake at 400° for 20 minutes. Makes 12 muffins.
Drain noodles and mix all together. Cook until heated all through. Sprinkle grated cheese on top before serving.
Mix together the shortening, sugars and egg. Add baking soda and flour. Add chocolate chips; mix well. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Prepare ziti as label directs. Preheat oven to 350°. Cook sausage and turkey until well browned, stirring occasionally. Stir in Ricotta, next 3 ingredients and half of spaghetti sauce. Add ziti and toss gently to coat well. Spoon into 8 x 8-inch baking dish. Pour remaining sauce over mixture.
Preheat oven to 425°. In a bowl, mix flour and salt. Cut in shortening; sprinkle in water, mixing with a fork. Gather dough together and press into a ball. Proceed as directed for any two crust 8 or 9-inch pie.
Mix all ingredients. Refrigerate for 4 hours. Shape into ball and roll in chopped pecans.