HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix shortening, butter and both sugars until creamy. Add eggs. Mix salt and soda with flour and then into mixture. Add vanilla and then chocolate chips. Bake at 350° for 12 to 15 minutes.
Mix all together. Bake for 1 hour at 325° with cover. Remove cover last 10 minutes.
In large bowl, combine sour cream, lemon juice, garlic salt, pepper, celery salt, paprika and Worcestershire sauce. Add chicken, coating each piece well. Cover and refrigerate overnight.
Mix jello with boiling water until completely dissolved. Add pineapple and juice and mix well. Add blueberry pie filling, mix well and put into refrigerator to completely set. When firm, mix with mixer the cream cheese, sour cream and sugar. Spread topping on firm jello and return to refrigerator until ready to serve.
Cook potatoes and mash, adding cream cheese. Beat well, then add sour cream. Combine remaining ingredients. Add to potatoes. Beat until light and fluffy. Place in greased casserole. Refrigerate several hours or overnight. Bake 45 minutes at 350°.
Put first 5 ingredients in a 1 cup measuring cup. Fill rest of cup with boiling water. Empty this into a bowl containing molasses. Sift in flour. Mix well. Add nuts, if desired. Bake in greased pan or iron skillet at 350° for 40 minutes or until toothpick inserted in center comes out clean. Serve hot with butter or cold with dried fruit. Also, good baked in muffin pans.
Combine onion soup mix, yogurt and cucumber, mixing thoroughly. Cover and chill. Yields 3 cups.
Mix sugar, margarine, egg and vanilla. Stir in remaining ingredients. Cover and refrigerate at least 1 hour.
In medium bowl, mix cake and eggs. Add fruit cocktail (juice and all). Mix all together. Pour into 9 x 13-inch pan and add brown sugar and nuts. Bake at 350° to 375° for 30 minutes.
Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour; fold in egg whites. Add buttermilk, mixing until smooth. Pour into 3 (9-inch) layer pans. Bake at 350° for 30 to 35 minutes. Cool.
Cream butter and sugar. Add eggs, then flour, milk and vanilla. Bake in tube pan at 350° for 1 hour or until tested with toothpick.
Place pork chops in large baking dish. Place onion, bell pepper and tomatoes on each pork chop; salt and pepper. Pour rice over chops; add water and the tomato juice that's left. Bake in covered dish for 1 hour at 375°.
Drain pineapple and oranges. Mix all ingredients together. Refrigerate 2 hours.
Combine butter, sugar, cocoa and milk and bring to a boil. Boil for one minute and remove from heat. Add remaining ingredients and mix well. Drop by teaspoonful on waxed paper. Let cool.
Prepare peas according to directions. Drain. Combine with bean sprouts, chestnuts, mushrooms and soup. Place in casserole dish that has been sprayed. Bake at 300° for 30 minutes. Add onions on top for last 10 minutes of baking time.
Combine sugars, corn syrup, salt and milk in saucepan. Bring to boil and cook, without stirring, until a little of mixture dropped into cold water forms a soft ball (236° on candy thermometer). Remove from heat and let stand until lukewarm (110°). Add vanilla and pecans and beat with spoon until mixture begins to thicken and loses its gloss. Drop from tablespoonful onto wax paper and spread to form patties about 4-inches in diameter. Let stand at room temperature until firm. Then wrap individually in Saran Wrap. Store in airtight container. Makes 12 pralines.
Heat oven to 350°. Cover cookie sheet with foil. Mix ingredients. Drop by teaspoon on foil. Put in oven, then turn oven off. (Holly Bird's Aunt Olivia, always said, "nighty night.") Do not open until morning. Remove in a.m. Makes 30 to 40 cookies.
Brown ground beef and pour off fat. Add taco mix, corn and tomato sauce. Cook until boiling and then reduce heat. Simmer for 15 minutes. Grease a casserole dish. Pour the ground beef mixture into the casserole dish. Add corn chips and top with grated cheese. Cook in oven for 10 minutes at 425°. Serves 4.
Mix sugar, shortening and eggs. Beat hard until light. Add banana. Sift together all dry ingredients. Stir into creamed mixture until smooth. Add nuts. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 to 70 minutes. Cool on rack.
Wash barley and rice well in cold water. Cover bone and meat with cold water. Add salt. Cover, but watch. Cook on low heat for 3 to 4 hours. Bone can be split. Strain into a large kettle. Keep squares of meat separate (removing fat, etc.) to add later to soup. (Dad likes this meat in soup. Perhaps you do not.) Add raw vegetables, rice and barley. Bring to boiling point. Stir often and then cook slowly for hours, if you like it cooked long. If not, cook as desired.
Steam or pan boil either red or regular cabbage leaves. Stuff with mixture of ground chuck, onion, egg, salt and pepper. Roll up cabbage leaf and secure with toothpick. Brown in hot grease. After rolls are brown, add to skillet the remaining ingredients. Cover and simmer for 1 hour or slide into a 350° oven until cabbage is tender, about 45 minutes.
Drain peaches. Heat juice to boiling. Pour jello into juice and dissolve. Put in blender and add cream cheese and peaches. Blend together. Let stand 1 hour then fold in cool whip and mold into glasses.
Saute onion in skillet with salad oil. Add tomato sauce, steak sauce, brown sugar and salt; stir until blended. Add pork; simmer about 10 minutes.
Peel oranges, reserving peel. Section oranges over bowl to catch juices. Remove and discard white membrane from peel. Finely chop enough peel to make 1/4 cup.
Melt butter. Add flour and make smooth paste. Add milk and cook 10 minutes. Season with salt and pepper. Add cheese, green pepper, pimento and eggs to cooked spaghetti. Mix all together. Bake in buttered dish 25 minutes at 325°. If desired, top with 1/4 cup olives for garnish. Serves 6 to 8.
Cut bacon up and brown lightly. Leave grease in pan. Add flour; stir and add sauerkraut with juice. Mix all ingredients in pan and cover. Simmer for about 45 minutes. I cook this recipe according to taste. You may want to use a little more or less of brown sugar. Enjoy.
Whiz first 9 ingredients in blender for 1 minute. Then stir in parsley and dill. Store in airtight container in refrigerator. Makes 2 1/4 cups.
Boil potatoes until tender in jackets in salt and water. Put in refrigerator. Shred potatoes. Put in 9 x 12-inch buttered dish. Mix remaining ingredients together and pour over potatoes. Bake at 350° for about 30 minutes. Mix some potato chips and 1 1/2 cups grated Velveeta cheese together for a crumb topping. Add last 5 minutes of baking time.
Steam squash and onions until tender. Drain very well. Combine soup, sour cream, cheese and squash. Add margarine to stuffing mix. In a casserole dish, alternate layers of stuffing and squash, beginning and ending with stuffing mix. Bake at 350° for 30 to 45 minutes until heated through.
In a large bowl, combine cream cheese and sugar. Fold in fruit and juice, then the whipped topping. Pour into 7 x 11 x 2-inch pan or loaf pan. Freeze until firm.
Mix first 6 ingredients and pour into a covered baking dish. Top with crumbled Ritz crackers. Bake at 325° for 45 minutes.
Mix all ingredients together in a large dish pan. Put into containers. Use 1/4 to 1/3 in each cup and add hot water.
Saute bacon and onion until lightly browned. Add potatoes and water. Cook until tender. Add evaporated milk, corn, salt, pepper and butter. Simmer for 10 to 15 minutes. Serve.
Combine ground beef, eggs, bread crumbs, water, salt, pepper and garlic powder. Shape into walnut size balls. Combine chili sauce, jelly and lemon juice in a large saucepan. Heat until jelly melts. Drop uncooked meatballs into sauce and simmer 45 minutes. Refrigerate until excess grease is removed. Reheat and serve in chafing dish.
Cut up beef short ribs. Cut up and add onion, bay leaves, water, salt and pepper; simmer. Add vegetables, ketchup, chili sauce, celery, potatoes, cabbage and Worcestershire sauce. Let simmer all day.
Mix beans with taco seasoning and a little milk. Spread in pan. Spread avocado dip and then sour cream. Sprinkle onion, tomatoes, pepper, then cheese.
Chill a large bowl and beaters. Dissolve gelatin in boiling water; stir in fructose. In chilled bowl, beat together ice water, nonfat milk and vanilla until very frothy. Gradually add gelatin mixture and continue beating until quite stiff. Chill for at least 1 hour before using. Makes about 4 cups. Contains 3 calories per tablespoon. This keeps well in refrigerator for about a day.
Combine sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter. Beat with electric mixer until smooth. Spoon into greased casserole dish. Combine brown sugar, flour, 1/3 cup melted butter and pecans. Sprinkle over top of casserole and bake at 350° for 30 minutes.
Mix and refrigerate overnight. Can use the following vegetables to dip: broccoli, cauliflower, celery, carrots, cucumbers, green peppers and radishes.
Mix first 3 ingredients and refrigerate overnight. After cake is cooled, split layers and put coconut mixture between the layers and on top. Let set in refrigerator for 2 to 4 days in a covered container before slicing. This draws the flavor out more.
Saute onions in butter just until tender-crisp. Mix sour cream with the mushroom soup and pour over onions. Gently fold together. Place in a 9 x 9-inch casserole dish. In a frying pan, stir Pepperidge Farm cornbread stuffing mix into a bit of melted butter. Spoon on top of onion mixture. Bake at 350° for about 25 minutes, or until hot and bubbly.
Section grapefruit and slice orange. Cut slices in half. Slice avocado into long thin slices. Break lettuce into salad bowl. Arrange other ingredients on top. Add French dressing sparingly; toss gently.
Soften yeast in warm water. Blend together scalded milk, pudding mix, margarine, salt and sugar. Add 2 cups flour and mix well. Add yeast and beaten eggs. Add remaining flour to make a soft dough. Turn out on lightly floured surface. Cover and let rest 10 minutes. Knead until smooth and elastic. Place in a lightly greased bowl and let rise until until double. Turn on floured board and divide dough in 4 parts. Divide each part into 3 parts and braid. Place loaves on greased cookie sheets - two loaves on one sheet. Makes 4 loaves. Cover and let rise about 1 hour. Brush each loaf with mixture of 1 beaten egg and 1 tbsp. water. Bake at 350° for about 25 minutes.
Combine cocoa, brown sugar, water, cinnamon sticks, cloves and a pinch of salt in a pan over medium heat. Bring to a boil. Reduce heat to low; simmer for about 5 minutes. Add milk to cocoa while whisking constantly. Keep cocoa just below boiling point. Remove from heat and add vanilla. Strain to remove spices. Beat or blend until foamy. Serve hot!
Beat first 3 ingredients on low speed until well blended. Add 1/2 container Cool Whip and lemon ice. Beat on low speed until blended well. Refrigerate.
Brown hamburger. Line baking dish with hamburger. Pour one layer of beans, then layer of rice; top with cheese. Bake at 350° for 30 minutes.
Knead 8 minutes. Roll and cut with cookie cutter. Let dry uncovered.
In a 3-quart saucepan, combine soup, milk, cheese and pepper; add noodles and chicken. Over low heat, heat through, stirring occasionally. Garnish with parsley, if desired.
In a blender, mix salsa and chili sauce; set aside. Mix ground beef, bread crumbs (pumpernickel), salt, pepper, onion and half of the salsa and chili mix. Wrap in foil and put into pan. Bake at 350° for 50 minutes.
Blend all ingredients until smooth. Fill 12 greased muffin cups 2/3 full. Bake 15 minutes at 425°. Yields 12 muffins.
Mix and pour into layers (makes 3 layers). Bake at 325° for 15 minutes, or until done.
Bring to a boil the vinegar, water and salt. In jars (size of your choice), put the proper amount of garlic and dill half on bottom and the other half on top of cukes after they are packed (raw). Pour the boiling hot liquid over the cukes and seal. Place in canning pot. Fill until water covers the lids; bring to a good boil for about 5 minutes. Remove and cover with a towel until they have sealed.
Melt margarine, chocolate morsels and peanut butter. Add Crispix and mix well. Pour into white trash bag with powdered sugar. Shake easily until covered with powdered sugar. Can be stored in the bag or airtight container.
Melt 3/4 stick butter. Add whipping cream until heated. Salt and pepper. Add 1/2 Parmesan into this sauce.
Cut steak into 1/2-inch strips. Brown beef and onion in oil; drain. Combine all other ingredients; add to beef. Cook on low heat for an hour, or until beef is tender. Serve with bow tie noodles. Can serve over noodles or as a casserole by mixing meat and noodles in casserole. Sprinkle with cheese. Heat in oven for 15 to 20 minutes.
Prepare the day before needed. Fit the bread strips in the bottom of a lightly greased casserole. Sprinkle with salt and pepper and 1/3 of green and white onions. Grate 1/3 of the cheese over the onions, even out and press down. Repeat this with 2 more layers. Beat the eggs and add the milk, Worcestershire sauce and dry mustard. Pour this mixture over the cheese layers and refrigerate overnight. Remove the casserole 2 hours before baking. Preheat oven to 325°. Bake uncovered for 50 minutes. (If recipe is doubled, use only 5 cups milk.) Serves 4 to 6.
Saute all vegetables and spices in the margarine. Pour into pie shell. Combine eggs and cream. Pour over vegetables. Sprinkle with 1/2 cup Parmesan or Cheddar cheese. Bake at 350° for 30 minutes until set.
Blend together margarine, egg and applesauce. Sift together flour, soda, spices, salt and substitute sugar. Add to egg mixture and beat well. Stir in vanilla. Fold in dates and nuts. Pour in well-greased and floured tube pan. Bake in 350° preheated oven for 40 minutes. Do not overbake.
Cook in 3-quart saucepan sugar, Karo, water, butter and nuts until it reaches 325°, stirring so that it will not scorch. Remove from heat and stir in 2 teaspoons of soda and vanilla. Pour into a 10 x 15-inch tray while it is still foaming.
Chop first 10 ingredients in processor, then add sour cream. Decorate serving dish with chopped chives.
Fill meat with rest of ingredients. Roll up and pin with a toothpick. Brown in bacon grease. Bake in 350° oven or microwave 3 to 4 minutes on Roast. Allow standing time.
Boil shrimp and, when cool, mash with fork. Mix shrimp with softened cream cheese in a large bowl. Add remaining ingredients and mix well.
Let cream cheese soften. Mix cream cheese and milk together. Chop beef into tiny pieces. Stir into mixture. Blend in remaining ingredients. Pour into casserole dish. Saute butter, pecans and salt. Spoon over mixture. Bake at 350° for 30 minutes. Serve hot with "Keebler" round sesame seed crackers.
Brown onion and pepper in oil, then brown meat. Add rest of ingredients, stirring to keep from sticking. Bring to a boil. Reduce to simmer for 1 to 2 hours. Stir often during cooking time.
Preheat oven to 350°. Grease and flour bottoms of two 9x5-inch loaf pans. In large bowl, mix pumpkin, sugar. oil, water and eggs. Beat for 1 min. at medium speed. Add remaining; blend at low speed until moistened. Bake for 65-75 min. or until toothpick comes out clean. Cool 5 min. and remove from pan. Freezes Well.
Cover chicken in salty water and soak overnight in refrigerator. Drain and dry with paper towels. In quart saucepan, combine tomatoes and spices. Cook 20 minutes while sauteing other ingredients. Thicken with 1 tablespoon of flour. Add wine.
Mix together well in a large bowl. Pour into a prepared 9 x 11 glass baking dish. Bake at 350° until a pick inserted in center comes out clean (about 1 hour).
Beat egg whites until stiff, but not dry. Slowly add the sugar, flour, cream of tartar and salt. Mix in cold water and vanilla. Continue to beat until well blended. Bake in preheated oven at 325° in angel food pan, that has not been greased or floured, for about 1 hour. Test for doneness. Serve with ice cream or fruit sauce. May be iced, if desired.
Combine all ingredients together. Put in ice cream mixer. Don't forget your ice and rock salt.
Cook onion and potatoes together in large pot. Cook the remaining ingredients together until cheese is melted. Drain potatoes and onions. Add rest of ingredients together and simmer together. Add green onions or chives and bacon bits on top when served if desired.
Press out rolls in sheet pan like a pizza pan and bake. Cool and spread with mixture (first 3 ingredients, creamed). Refrigerate overnight at least. Before serving, top with veggies (celery, broccoli, Cheddar cheese, carrots, radishes and diced meat).
Mix: sugar, milk, salt and cocoa. Boil to 232°. Add: 1/2 stick butter, peanut butter, and vanilla. Stir well. Spread fudge into a buttered dish.
Mix 1 1/2 cups milk with Dream Whip; beat until fluffy. Then add other milk with pudding mix; mix until thick. Add coconut. Mix by hand. Refrigerate for at least 4 hours. Toast some coconut to put on top. Delicious, but fattening.
Boil eggplant until tender, then drain. Make a batter with all other ingredients. Add the eggplant to the batter and blend well with electric mixer. Drop by spoonfuls in a little hot oil and fry until golden brown on each side. Drain on paper towels. This makes about a dozen fritters.
Saute onion in the butter (or oil) until brown. Cook potato and carrot in boiling water until tender.
Mix first 6 ingredients and pour into a casserole. Top with mixture of cracker crumbs and butter. Bake at 350° for 45 minutes.
Stir together all ingredients. (Dough will be crumbly.) Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch round cutter and place on a lightly greased baking sheet. Bake at 425° for 18 to 20 minutes or until golden. Yield: 8 biscuits.
Cook onions and garlic in fat until tender; add remaining ingredients and boil for 5 minutes or until thick. Pour over broiled or roasted meat, or use as sauce for reheating cold meat. Serve very hot.
Combine bananas, oats, milk and set aside. Cream butter and sugar; add eggs, one at a time. Beat well. Combine dry ingredients and add alternately with banana mixture. Bake 1 hour at 350°. Makes 2 loaf pans.
Saute onion in oleo. Cook broccoli for 7 minutes. Put broccoli in bottom of casserole dish. Mix all other ingredients and pour over broccoli. Bake at 350° for 30 minutes.
Grease a 9 x 13-inch pan. Mix both soups and milk and heat until blended. Cook rice as directed on box. Pour rice and soup mixture into pan. Salt and pepper each piece of chicken and lay over top. Sprinkle with dry onion soup mix. Cover with foil and bake at 350° for 2 hours.
Add first 4 ingredients together for filling, set aside. Mix last 3 ingredients together. Take 1/4 of soup mixture add it to the chicken mixture. Place approx. 1/2 cup chicken mixture on a flour tortilla and roll up. Place 8-10 in a 13x9-inch pan. Pour remaining soup mixture over the top and bake at 350° for 30 minutes.
Melt 1/2 stick margarine in iron skillet. Pour into above mixture; cook in iron skillet at 400° for about 30 minutes.
Mix ingredients, except for paprika and chili powder. Refrigerate for 1	hour. Divide and make 2 rolls. Roll each roll in paprika and chili powder.
In a large bowl, mix the eggs, salt, 1/3 cup sugar and butter. Meanwhile, proof the yeast. Dissolve in warm water (100° to 110°) with 1 teaspoon sugar. When yeast mixture is frothy and bubbly, add to egg-sugar mixture. Add flour slowly using a hand mixer or big spoon. Dough will be very soft. Cover with cloth and let rise 4 hours at room temperature. Gently punch down; cover with bowl lid and refrigerate overnight. About 4 hours before baking, take the dough out of fridge and shape as desired. Spray pan with Pam and place rolls so that they touch. Allow to rise 3 1/2 to 4 hours at room temperature. Bake at 400° approximately 10 to 12 minutes until lightly golden brown. Yield: 5 to 6 dozen rolls.
Mix sugar, milk, butter, vanilla and cocoa together. Put on stove on medium high. Do not stir while cooking. When mixture first comes to boil, time 3 minutes. Remove from stove. Add peanut butter and 3/4 jar of marshmallow cream. Beat quickly with mixer on low. Pour immediately into greased 13 x 11-inch pan.
Mix all ingredients together. Makes 2 loaves. Grease and flour pans good.
Cook jello and pineapple to full boil; stir occasionally. Cool to room temperature. Add buttermilk and Cool Whip. Mix until Cool Whip is melted. Pour into a 9 x 13-inch pan and chill.
In a large bowl, thoroughly mix 1 1/2 cups flour, salt, sugar and undissolved yeast. Set aside. Combine milk, water and margarine in 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. Add 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough flour to make soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover and place in warm place (or set bowl in pan of water at about 100°) for 15 minutes. Turn dough out onto floured board. Shape rolls. Cover and let rise in a warm place free from draft for about 15 minutes. Bake at 400° for 10 to 15 minutes or until lightly browned.
Combine all ingredients. Bake at 350° for 30 to 40 minutes until cake falls!
Salt bowl. Completely mash the garlic in the bowl. Add Worcestershire sauce, mustard, egg and pepper and stir until thoroughly mixed. Add vinegar, oil and lemon juice. Stir. Add Parmesan cheese and mix well. Add pepper to taste.
Grind fruit together and drain 15 minutes. Mash all lumps out of turmeric and mustard. Add this and other seasoning to vinegar and sugar and boil hard for 15 minutes or until sugar dissolves. Add well drained fruit and boil for 5 minutes, then simmer for 10 minutes. Stir often. Put into prepared jars and seal. Process 10 minutes at simmering temperature.
Combine egg and milk. Add to mix. Batter will be lumpy. Fill greased muffin pans 2/3 full or fill 1/2 full. Make hole in center. Add 1/2 teaspoon jam or jelly and top with more mix to fill cups. Bake in 400° oven for 15 to 20 minutes.
Boil first 4 ingredients on stove in thick pan or double boiler. Make thickening with cornstarch and milk. Add to boiling mixture. Cook until thick. Set aside to cool. Add coconut.
Brown pork chops in a little oil and season with salt and pepper. Place drained pork chops in a shallow baking dish. In a saucepan, combine soup, catsup, Worcestershire and onion. Heat just enough to mix together. Pour over pork chops. Bake, covered, at 350° for 50 minutes. Uncover the last 15 minutes.
Mix first 4 ingredients. Add next 3 ingredients. Pour into muffin tins lined with paper cups. Freeze until firm. Serves 10.
Melt butter. Combine cocoa and soda. Blend in 1/3 cup melted butter. Add boiling water and stir well. Stir in sugar, eggs and remaining melted butter. Add remaining ingredients. Pour into greased 9 x 13-inch pan and bake at 350° for 35 to 40 minutes.
Combine flour and pecans. Set aside. Mix butter, 2 tablespoons sugar and vanilla; now add flour/pecan mixture. Roll dough on lightly floured surface. Either cut in strips or use biscuit cutter to make round ones. Bake at 425° on greased cookie sheet for 15 minutes. While still warm, sprinkle with sugar.
In medium skillet, brown meat, stirring frequently. Stir in the onion soup mix, water, rice and tomatoes; simmer, covered, for 25 minutes, or until rice is tender. Top with cheese. Makes 4 to 6 servings.
Preheat oven to 300°. Toast pecans in 2 sticks of margarine. Prepare cake mix as directed, adding 1 stick of margarine and 1/2 of the pecans. Bake in 8-inch round cake pans. Let cool.
Tear dried beef into small pieces. Divide in half. Mix one-half with cream cheese and dry dressing mix. Shape into ball. Roll in remaining dried beef.
In 13 x 9-inch pan, place chicken. Cover with vegies. Pour dressing over all. Bake, uncovered, at 325° for 1 hour. Serve over rice or pasta. Easy, low-fat and delicious!