HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over shortening and whip with a fork until like whipped cream. Shortening wil be completely melted. Add milk; then add sifted flour with salt. Roll out on floured board.
Melt butter in oblong pan. Place ingredients in order on top of each other. Last, press walnuts down on other ingredients. Bake at 350° for 30 minutes. Cool in pan over metal rack. Cut into bars.
In a small bowl combine 1/4 c. cold water and skim milk powder. Chill. In a saucepan cook 1 Tbsp. cold water and gelatin. Heat and stir constantly until gelatin is thoroughly dissolved. Add to milk mixture. Beat with an electric mixer until stiff. Add sugar, vanilla and lemon juice. Continue to beat.
Grease 10 to 12 muffin cups; set aside. Combine bran and buttermilk; let stand 3 minutes or until liquid is absorbed. Stir in egg and oil or melted shortening. Set aside. Stir together the flour, brown sugar, baking powder, baking soda and salt. Add bran mixture all at once, stirring until moistened (batter will be thick); add raisins. Bake in 400° oven 20 to 25 minutes. Makes 10 to 12 muffins.
Preheat oven to 350°. Mix all the ingredients and bake in greased and floured baking pan from 45 minutes to 1 hour.
Cook broccoli and drain. Cook rice. Finely chop onion and saute in 1/2 stick butter.
Tear lettuce into bowl (may use other types in combination with iceberg). Add tomato, scallions and avocado (may stop at this point and refrigerate). Just before serving, add olive oil, garlic salt, squeezed lemon and Parmesan cheese. Toss and serve right away. (The garlic salt wilts the lettuce fast!)
Dissolve Jell-O with 1/4 cup hot water, add 1/2 cup pineapple juice and then add the rest of the ingredients to the mixture. Put in mold and chill.
Dissolve first 3 ingredients in boiling water, then add cold water. Put into cups or freezer pops with sticks. You can mix or match Kool-Aid with jello.
Spray 2-quart baking dish with Pam. Layer potatoes, onions and cheese. Sprinkle with salt and pepper. Dot with margarine and cover with cheese. Pour water on top. Cover dish with Saran Wrap and punch a small hole in top. Cook in microwave on High for 20 minutes or until tender. Can be baked in oven at 350° until tender if desired.
Melt butter in large frying pan; add vegetables. Dot with more butter. Sprinkle with soy or teriyaki sauce and wine. Cover; cook, stirring occasionally, over medium heat until vegetables are tender. Stir once more. Top with cheese; cover and cook until cheese is melted. Makes a nice light entree or serve with rice or couscous.
Brown beef and onion; drain. Add beans and refrigerate. Combine salad mixture with meat. Just before serving, add 1/2 to 1 bottle Catalina dressing.
Crush Ritz crackers. Add 1/2 cup sugar and chopped pecans. Beat egg whites until stiff. Add sugar (1/2 cup) and vanilla. Beat. Fold in egg whites to cracker mixture. Pour into heavily buttered 9-inch pie pan. Bake at 325° or 350° for 30 to 35 minutes. Cool. Serve with whipped cream. Garnish with fruit, if desired. Keep chilled until serving time.
Put corn with pulp, butter or margarine and water in pot. Cover; bring to a boil and reduce heat to simmer. Mix together milk, sugar, flour, salt and pepper. Add enough water to keep the mixture in a liquid form. Pour mixture into corn. Stir and let simmer. Total cooking time approximately 15 minutes.
Mix together and put in greased casserole dish. Makes one large or two medium casseroles.
Put milk in fridge and a stainless steel bowl and beaters from electric mixer in freezer for 1 hour. Put milk into chilled bowl; add 1 teaspoon each of pure vanilla and of brandy. Beat at high speed just until peaks are formed. Use immediately.
In a large bowl, combine all ingredients; mix well. Store in an airtight container. Yields 8 cups.
In saucepan, combine chicken broth, onion, broccoli and seasonings. Bring to boil. Reduce heat and simmer for 10 minutes. Remove bay leaf. Place mixture in blender; cover and blend 30 to 60 seconds until smooth.
Cook the first 6 ingredients until thick in double boiler, stirring constantly. Remove from heat and add remaining ingredients. Combine all ingredients thoroughly and chill. Delicious as a dip for potato chips or crackers and excellent between thin slices of buttered (white or rye) bread for sandwiches. Will keep a week or more, covered in refrigerator.
Mix potatoes, sugar, eggs, oil, milk and vanilla. Sift nutmeg, cinnamon, flour, baking powder and salt. Mix all ingredients well. Drop into hot grease. Drain. Shake in sugar. This is a great way to use leftover mashed potatoes.
Mix all ingredients and pour into a 13 x 9 x 2-inch pan which has been oiled and heated in oven. Bake for 20 minutes at 425° until golden brown. Let stand 10 minutes before cutting.
Cut Crisco into flour until it looks like corn meal. Combine beaten egg, water and vinegar. Add this to the flour mixture; mix well. Freeze. Yield: 4 to 5 pie crusts.
Make cake; let cool 15 minutes. With large meat fork, poke holes at 1/2-inch intervals in the cake. Dissolve gelatin in boiling water; add cold water. Pour slowly over entire cake until all is used. Chill 3 to 4 hours. Frost with Cool Whip. Cut into squares and serve.
Spray (deerback or saddle mold) pan or loaf pan with Pam or cooking spray. Beat sugar, egg, almond extract and milk. Add flour and baking powder. Add butter or margarine and mix well. Sprinkle sliced almonds on the bottom of pan before pouring batter in. Bake at 350° for 40 - 50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon. Sprinkle with powdered sugar.
Chop all vegetables in large pieces. Mix together well and pour 3/4 cup canning salt over mixture. Let stand 2 1/2 to 3 hours, then drain real good.
Combine all ingredients. Mix lightly. Pour into loaf pan. Bake in 375° oven for 1 hour. Let stand 10 minutes before slicing.
Combine ingredients. Pour over chicken. Marinate 4 hours, turning occasionally. Remove wings and place on broiler rack. Bake at 375° for 45 minutes, turning and basting with marinade every 15 minutes.
Purchase or make an angel food cake. Scrape off browned crust. Break apart into small pieces. Whip 1/2 pint carton of whipping cream and mix with can of Eagle Brand milk, 1/2 cup lemon juice and frozen strawberries (thawed, using juice). Layer 1/2 cake, 1/2 of mixture, 1/2 of cake and 1/2 of mixture in a pretty bowl. Refrigerate at least 24 hours before serving.
Heat oil and simmer peppers and garlic until soft. Add oregano, tomato paste and wine. Simmer until tasty and add venison and sliced olives. Layer over cooked lasagna noodles. Top with grated Parmesan cheese.
Preheat oven to 350 degrees. Grease and lightly flour (on bottom only) a 9x13x2 inch baking pan. Combine cranberries, toasted pecans and the 1/4 c. flour in bowl of a food processor, fitted with steel blade. Process until cranberries and pecans are finely chopped. Set aside. In another bowl, combine the carrots and oranges. Mix well. In large bowl, combine oil, sour cream and brown sugar. Beat until blended. Add eggs one at a time, beating well. Add carrots and oranges. Beat well. Combine the 2 cups self-rising flour, cinnamon, and baking soda. Stir to mix. Add cranberry mixture to the flour mixture. Add to the oil mixture slowly, beating until well blended. Add vanilla and mix. Pour into pan and bake for about 45 minutes or until a toothpick comes out clean when inserted into center of cake. Cool completely on a rack before frosting.
Boil first 4 ingredients until thick and bubbly. Let cool completely. Then add mandarin oranges. Stir in Cool Whip and chill until firm.
Melt butter in West Bend slow cooking pot (or small skillet over) over medium heat or range top unit. Add onion and saute until glossy. Transfer cooking pot to heating base using hot pads or pour skillet-sauteed onion into slow cooking pot.
Bake 1 hour at 300°. Use one deep-dish pie crust or 2 regular ones.
Mix tomato sauce and salad dressing with vegetables. Add cheese, celery, salt, pepper and garlic salt to your own taste. Mix thoroughly with spaghetti and chill overnight.
Mix flour, brown sugar and butter until crumbly; stir in chocolate chips. Spread in 9 x 13-inch pan. Bake at 350° for 15 minutes. Stir milk, egg, vanilla and chocolate chips. Pour on crust. Bake again 25 minutes. Remove and cool. May add chopped nuts and coconut.
Grease 10-inch tube pan and sprinkle with chopped nuts. Dissolve soda in water; cool. Cream Crisco and sugar until fluffy. Add egg yolks one at a time; beat well after each addition. Add soda water. Sift flour and salt. Add alternately with buttermilk and flavorings. Beat egg whites until stiff; add to batter, folding in gently.
Soften cream cheese and combine with sour cream in bowl. Mix well. Stir in chilies, onions and jalapenos. Spread one tortilla with scant 1/4 of mixture; top with another tortilla. Continue spreading and stacking tortillas until stack is 4 high. Top with 5th tortilla (do not spread on mixture). Make another stack of 5 tortillas. Wrap stacks in plastic wrap and refrigerate at least one hour. Before serving, cut each stack into 18 wedges. Arrange, pinwheel fashion, on a plate around a bowl of salsa or picante. Makes 36 wedges.
Brown steak in oil in large skillet, stirring frequently. Add soup mix and 2 cups of water; cover. Simmer for 30 minutes. Stir green peppers into steak mixture. Cover and simmer for 10 minutes. Blend cornstarch with 1/2 cup of water. Add to mixture in skillet. Cook until thickened. Serve with rice or riced potatoes. Yields 4 to 6 servings.
Brown the ground beef; drain fat. Add spaghetti sauce to ground beef. Simmer on low. Make macaroni and cheese mixture according to instructions on box. Add macaroni and cheese mixture to beef mixture; put in a 1 1/2-quart casserole dish. Shred Mozzarella cheese on top; crush potato chips on top of cheese. Bake in a 350° oven for 15 to 20 minutes, or until cheese is melted.
Prepare pizza crust mixes according to directions. Bake and cool. Mix cream cheese, mayonnaise and dressing mix; spread on cooled pizza crust. Chop raw vegetables; spread on top of cream cheese mixture. Sprinkle shredded Cheddar cheese on top. Chill. Cut with pizza cutter.
Mix all ingredients together; place in greased wide pan. Bake at 350° until done. Cool and cut in squares (like brownies).
Sift the first 5 ingredients 3 times. Boil the water. Add to the Miracle Whip or mayonnaise; stir with whisk. Add to dry ingredients; beat well. Pour into a 9 x 7-inch baking pan. Bake at 375° for approximately 35 minutes, or until toothpick inserted in center comes out clean.
Mix 3 cups flour, 1 cup milk and 1 cup water together to make loose batter. Set aside for 45 minutes, then add 1 cup warm milk with the salt, sugar and yeast dissolved in it. Add the rest of the flour at intervals. Knead after each addition. After flour is completely added, knead dough until elastic. Place in a greased bowl and let rise for approximately 2 1/2 hours or until dough is doubled. Butter hands. Divide dough into 2 pieces. Knead each piece slightly. Place in 2 greased loaf pans. Let rise in a warm place until dough is doubled again. Bake at 375° for 30 minutes. Loaf will sound hollow when thumped.
Combine apples, 3/4 cup sugar, butter and cinnamon in saucepan. Cook until tender, stirring frequently. Pour into well-greased 13 x 9 x 2-inch pan. Sift together flour, baking powder and salt. Set aside. Cream together shortening with sugar. Blend in eggs, one at a time, beating well. Combine milk and vanilla. Add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Spread over apples in pan. Bake at 350° in oven for 35 to 40 minutes or until done. Remove from oven. Turn cake upside-down over large serving plate. Let stand a few minutes, then remove pan. Makes 16 servings.
Mix yeast and warm water; let stand 1 minute. Add to the flour. Cut in the shortening. Add yeast mixture and remaining ingredients. Mix well. Cover bowl; put in refrigerator overnight. Roll out. Bake at 400° for 15 minutes.
Melt in microwave margarine for 1 minute. Add milk and sugar and microwave 3.5 minutes. In mixer mix bread flour and dry yeast. Add wet ingredients to dry; cover and let rise in warm place, 1 to 2 hours. Separate into three greased loaf pans. Bake at 325° to 350° oven for 25 to 30 minutes until golden brown.
Cook squash; drain and mash. Mix all ingredients; pour into greased 1-quart baking dish. Bake at 375° for 40 minutes.
Trim crusts. Cut each slice into 4 lengthwise strips. Mix oil and peanut butter until it is the consistency of honey. Dip bread slices in mixture and coat with bread crumbs. Place coated slices on a cookie sheet. Bake at 150° for 3 hours (can be baked for up to 6 hours) or until dry and crisp. Cool on racks. Makes 80 sticks; 37 calories per serving, 2 grams of fat, trace of cholesterol and 36 milligrams of sodium.
Soften cream cheese. Mix all ingredients well and roll into ball. After ball gets firm (refrigerate), then roll in chopped nuts. Serve with crackers.
Blend first 4 ingredients together with mixer or food processor. Wet hands and form into 2 balls or logs. Roll in chopped nuts. Serve with crackers.
In heated skillet melt half the butter and oil. Cook chicken over high heat for 2 minutes on each side. Transfer to warm platter. Add chives (or green onions), lemon juice, brandy, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately. Good with pasta or rice.
Cook sugar, soda and buttermilk until boiling over medium heat. Continue cooking until it has a brown color and makes a soft ball. Remove from heat. Stir in vanilla and butter. Stir until it has a glossy look. Add pecans.
Slice potatoes in 1/4 rounds; boil until tender and drain. Make sauce with milk, flour and cheeses; add salt and pepper to taste. In a large baking dish, layer potatoes (half of recipe), onion, green pepper and pimentos, then make another layer of same. Pour sauce over all; bake 30 minutes at 375°.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup and simmer uncovered for 10 minutes. Stir in sour cream and heat through; do not boil. Serve with noodles or rice.
Soak bread in milk. Mix bread with meat and onion. Make into balls and brown. Place these in casserole. Mix celery soup, water and Worcestershire sauce together and pour over meat balls. Bake in a 350° oven. Serve with rice.
Preheat oven to 300°. In medium bowl, combine flour, soda and salt. Mix well; set aside.
Blend all and beat as package directs. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 40 to 50 minutes (until top springs back). Cool. Top with whipped cream sprinkled with cinnamon.
Mix all ingredients together. Put into 9-inch square pan. Bake at 350° for 45 minutes.
In large bowl, combine flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs. Add carrots, oil, pineapple, nuts and vanilla. Stir into dry ingredients just until moistened. Spoon into 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake at 350° for 65 to 70 minutes. Test for doneness.
Melt first 4 ingredients in microwave and stir to mix. Add Crispix and mix until coated. Place confectioners sugar in bag. Add chocolate mixture and shake until coated.
Combine chicken, salad oil, orange juice, vinegar and salt. Let stand while preparing remaining salad ingredients or refrigerate overnight. Gently toss all ingredients together.
Mix all ingredients together. Spray an 11 x 9 x 2-inch pan with Pam. Bake at 350° for 35 minutes.
Brown beef, onion and green pepper. In a large saucepan, combine tomatoes, tomato sauce, water and seasonings. Add beef mixture and simmer a few minutes. Add macaroni and cook until tender; add water as needed. Pour into a large greased casserole and top with thick slices of Cheddar cheese. Bake about 20 minutes at 375°.
Mix cake mix, 1/2 cup melted margarine, egg and flavoring well. Spread in 13 x 9-inch pan and bake at 350° for 13 to 16 minutes. Sprinkle with marshmallows and return to oven. Bake for 3 to 4 minutes, until marshmallows are puffed, not brown.
In large saucepan cover corn with water. Bring to a boil and simmer 5 minutes. Drain. Then stir in remaining ingredients. Simmer 20 minutes. Spoon into clean jars. Seal hot caps and jars. Makes 6 pints.
Put the chicken breasts in a casserole dish. Cover with cooking wine. Sprinkle with last four ingredients. Put in oven for 30 minutes at 350°.
Cook tortellini. Be careful not to overcook. Strain and pour into large bowl. Add artichokes (cut in half), carrot pieces, celery, pepperoni or salami, olive pieces and can or jar of pimentos.
Chop water chestnuts. Mix all ingredients. Refrigerate. Serve with Hawaiian bread.
Blend together. Pour into graham cracker crust and chill for 4 hours. Top with whatever you would like.
Mix ingredients and salt and pepper to taste. Put in baking dish. Crumble 1/3 box Ritz crackers with 1/2 cup margarine to put on top. One half cup slivered almonds may be added. Bake at 350° for 45 minutes.
Melt butter and stir in crumbs. Press into 9 x 9-inch pan. Bake at 350° for 10 minutes.
Preheat oven at 350°. Grease bottom of 13 x 9-inch baking pan. Prepare brownie mix according to directions on package. Cool. Frost brownies with vanilla frosting. Cut int 6 lengthwise strips about 1 1/2 inches wide. Cut in 4 crosswise strips about 3 inches wide. Remove brownies from pan. Decorate tops of brownies with chocolate pieces to look like Dominos.
Mash bananas with fork. Add shortening, sugar and beaten egg. Add flour, soda, salt and vanilla. Mix well. Add nuts and bake at 350° for 1 hour.
Combine the first 9 ingredients in a saucepan and bring to a boil. Place meat in a large glass bowl. Pour hot mixture over meat, cover and refrigerate for 2 days. Drain meat, strain and save liquid. Dry meat with a paper towel and rub well with seasoned flour. Brown meat in a Dutch oven on all sides. Add strained marinade and bring to a boil. Cover tightly, reduce heat and simmer 2 1/4 hours. Add carrots, whole onions and simmer 1 hour longer or until meat and vegetables are tender. Transfer meat and vegetables to a heated platter. Skim fat from liquid in pan; measure liquid adding more water if necessary to make 4 cups liquid total. Return liquid to pan; add sugar, salt, crumbled gingersnaps and simmer until thickened, stirring constantly. Slice meat. Serve with vegetables and gravy. Great with potato pancakes and red cabbage.
Oil a 9 x 13-inch Pyrex dish. Spread the pineapple in an even layer in the dish. Spread the dry cake mix over the pineapple. Add the brown sugar evenly. Next sprinkle the nuts over all. Finally cut the margarine in thin slices and scatter it on top. Do not stir. Bake at 325° until brown.
Shred head of cabbage. Crumble Ramen noodles and add to cabbage. Add seasoning packets from Ramen noodles. In separate bowl, combine sugar, vinegar and oil. Mix and pour over cabbage mixture. Toss to mix. Eat immediately.
Prepare whipped topping according to package directions. Crumble up cookies and chop up the walnuts. Mix into the whipped topping. Spread half of this mixture in the bottom of a 9 x 13-inch cake pan. Dot sherbet over the top and smooth it out. Put the other half of the whipped topping mixture over the sherbet. Put in the freezer until hardened. It's nice and refreshing!
Cook macaroni according to directions. In a small jar with tight-fitting lid, combine oil, lemon juice, water and salad dressing mix and shake well. In large bowl, combine all ingredients except lettuce. Toss with dressing. Cover. Chill several hours or overnight, stirring occasionally. Serve on lettuce. Refrigerate leftovers.
Cream together shortening and granulated sugar; add egg and beat well. Sift together flour, soda and salt; add to creamed mixture and blend. Stir in apples and dates. Spread in greased and floured 11 x 7-inch pan. Combine brown sugar, cinnamon and nuts; evenly sprinkle over top. Bake in 350° oven 30 to 35 minutes or until done. Good served warm with vanilla ice cream.
Put all ingredients in 9x13 inch pan in the order given. Do not stir. Bake at 350° for 1 hour.
Peel the eggplant; cut in chunks. Cover with salt water and soak for 1 hour. Drain and stew with a little more water until tender (about 15 to 20 minutes). In a mixing bowl, combine the next 5 ingredients. Should be juicy. If not, add a little water. Put in a greased casserole and bake 20 minutes at 350°. Lay the cheese slices on top and heat until cheese is melted. May also add sausage links, if desired.
Whip eggs. Mix cake filling into eggs and fold in pie filling. Pour mixture into greased and floured 9 x 13-inch pan or Bundt pan. Bake at 350° following directions for baking on cake mix box. Test doneness about 35 minutes.
Butter a casserole dish and set aside. Melt oleo in saucepan and fry onions until they soften. Add flour and stir until smooth. Add milk and stir until sauce thickens and boils. Remove from heat. Season and add peas. Stir well and pour into casserole and bake at 350° until hot, about 20 minutes. May be topped with bread crumbs if desired.
Crumble the sausage into a pan. Put flour on top of meat. Brown this together until done and lightly brown. Pour milk on top of this to make the gravy. Salt and pepper to taste. Use as much flour as you think is needed for thickness desired.
Bake tart crust in pan at 425° for 10 minutes.	Remove from oven and sprinkle with mozzarella cheese and let cool. Slice tomatoes thin and drain on paper towels. Arrange tomatoes on melted cheese in crust. Combine basil leaves, garlic, mayo, parmesan and pepper in processor. Spoon mixture evenly over tomatoes. Bake for 20 minutes at 375° until bubble. Serve warm.
Thaw strawberries in large bowl. Peel and slice bananas. Place bananas in bowl with thawed strawberries. Cover mixture with Jell-O. Refrigerate for approximately 2 hours; stir occasionally. Serve with Cool Whip.
Brown hamburger. Drain grease. Add taco mix and water. Simmer about 10 minutes. Cool.
Melt butter and sugar in 9 x 13-inch Pyrex dish. Cut bread into thick slices. Layer bread over sugar and butter in two layers. Beat eggs, half and half and vanilla. Pour over bread. Cover and refrigerate overnight. Bake uncovered at 350° for 45 minutes or until light brown. Serve each person 2 layers so they get brown sugar bottom.
Bake cake in oblong 13 x 9 x 2-inch pan as directed on package; cool. Cut cake crosswise in half. Reserve 1/2 for another dessert. Cut remaining cake into 8 pieces; split each piece horizontally. Arrange half the pieces in a 2-quart glass serving bowl, cutting pieces to fit bowl. Pour half the strawberries (with syrup) over cake; spread with 1 cup of the pudding. Repeat with remaining cake pieces, strawberries and pudding. Cover. Chill at least 4 hours.
Heat oven to 350°. Grease and flour 13 x 9-inch pan. In large bowl beat brown sugar, margarine, cinnamon, vanilla and eggs until smooth. Stir in quick bread mix, apples and raisins just until blended. Pour in prepared pan. Bake 20 minutes or until comes out clean when checked with toothpick.
Cook onion in butter until tender. Add rice, cream of mushroom soup and half can water. Cook and drain broccoli. Mix all together. Pour in casserole and cook for 30 minutes at 350°. Let set a little while before serving.
The selection of chili peppers is up to you. I, personally prefer a fairly hot jalapeno, but suit your own taste. Combine all ingredients in crock-pot, according to your manufacturer's particular directions. Cook until chicken falls apart.
Fry onion and bacon. In large pan, add all beans, along with catsup, syrup and barbecue sauce. Diced green pepper may be added. Stir and cook for 1 hour. Really good for a large crowd!
Mix shortening, brown sugar, salt, spices and egg until well blended. Stir in 1/2 of flour/soda mix, then nuts, apples and raisins. Blend in juice (or milk) and add rest of flour. Drop rounded teaspoonfuls on greased cookie sheet 2 inches apart. Bake for 11 to 14 minutes or until done. While still hot, spread with glaze.
Drain spinach. Add dry onion soup and sour cream. Blend. Top with cheese. Bake at 350° for 30 minutes or until hot and bubbly.