HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar. Add eggs. Beat well. Add rest of ingredients as listed. Mix well. Bake at 325° in large tube pan for 1 hour and 25 minutes.
Cut corn from cob. Chop vegetables. Put in kettle and pour half of vinegar over mixture. Mix sugar, flour, salt, mustard, cayenne and turmeric; add the remaining vinegar. Combine mixtures and bring to boiling point. Simmer 40 minutes. Makes 4 to 6 pints.
Blend Crisco and sugar well. Add eggs and bananas. Mix well. Add flour, baking soda, salt and baking powder. Pour in a greased loaf pan. Test with toothpick. Bake at 350° for 45 minutes.
Combine water, bay leaves, sage, marjoram, savory, thyme, nutmeg, pepper, cloves and salt. Bring to boil; reduce heat and simmer while processing hamburger, adding more water until brown and in granular form. After hamburg is browned, add contents of saucepan and simmer 30 minutes. Add paprika, chili powder and garlic. Simmer 30 minutes longer, stirring often. Freeze in small portions if desired.
Heat oven to 475°. Heat milk and butter in a double boiler, just until butter melts. Beat together eggs, sugar and vanilla and add to milk mixture. Pour into a 10-inch pie crust. (I use crust from dairy counter, not frozen). Cook at 475° for 5 minutes. Turn temperature to 425° and cook 15 minutes more. Do not open oven door while cooking!
Soften cream cheese. Mix all ingredients except egg together with mixer. Separate egg; crumble and sprinkle over top of dip. Serve with veggies or crackers.
Mix well; let stand in refrigerator for 1 hour, then cook as you would for pancakes on a nonstick skillet, or a skillet that has been sprayed with cooking spray, turning once.
Preheat oven to 425°. Line 12 medium muffin cups with paper baking cups or spray bottoms only with vegetable oil cooking spray.
Mix eggs, applesauce and sugar first. Add all other ingredients and blend well. Bake at 350° for about one hour. Makes 2 loaves.
Cream the shortening, sugar and vanilla. Beat in eggs, then chocolate. Sift dry ingredients together; blend in alternately with milk. Add nuts. Chill 3 hours. Form into 1-inch balls. Roll in powdered sugar. Place on greased cookie sheet, 2 inches apart. Bake at 350° for about 13 minutes. Cool slightly; remove from pan. Do not overbake; bake just until set. Makes 4 dozen.
Mix cake according to directions on box. Bake in Bundt pan. Mix pineapple with sugar and bring to a boil. Punch holes in cake with end of wooden spoon. While cake is still warm, put pineapple mixture on top. Cool cake. Mix softened cream cheese and butter together. Work powdered sugar into cream cheese mixture. Spread on cooled cake.
Melt 1/2 stick margarine. Add graham cracker crumbs and 1 cup powdered sugar to make crust. Use 10-inch pan.
Combine all ingredients except sausage and cheese. Bake in 13 x 9 x 2-inch pan. Arrange sausage links on top of potato mixture. Cover. Bake at 350° for 35 minutes or until bubbly. Uncovered, with cheese on top, bake 5 minutes more. Serves 6.
Blanch peaches and slip off skins. Dice and add sugar, salt and lemon juice; let stand 30 minutes. Soften Knox gelatine in 1/4 cup cold water, then dissolve in 1/2 cup very hot water. Stir gelatine mixture into peach mixture. Chill until partially set, 30 to 45 minutes. Whip the cream until peaks form, then fold into peach mixture. Chill another 10 to 15 minutes until it mounds when poured into pie shell. Chill 2 to 3 hours.
Layer ingredients in this order: lettuce, celery, onion and peas. Cover with mayonnaise, sprinkle with sugar, crumbled cooked bacon and top with grated cheese. Refrigerate overnight. Serves 8 to 10.
Dissolve gelatin in 1/2 cup cold milk in small bowl. Add gelatin to scalded milk. Stir in peanut butter; mix well and cool. In mixing bowl, beat eggs until frothy. Add sugar gradually. Freeze chocolate chips until firm, then chop in blender while still frozen. Add chips and remaining ingredients to peanut butter mixture. Pour into ice cream freezer can; finish filling can with milk. Freeze. Remove paddle and pack in ice for several hours to mellow.
Cook linguini according to package directions, drain and keep warm. Heat oil in a large skillet. Press garlic into hot oil and stir-fry 15 seconds. Add onion and zucchini; stir-fry 2 to 3 minutes or until tender. Add tomatoes, parsley and seasonings. Stir gently until heated through. Remove from heat and stir in linguini. Grate Parmesan cheese over pasta. Serve immediately. Yield: 8 servings.
Mix sugar, milk and butter. Bring to soft-ball stage (start out on medium-high heat, then reduce to medium heat). Remove from heat and add Kraft caramel kisses. Beat until desired consistency. Spread on cake.
Plump raisins by microwaving in water 1 or 2 minutes; then drain. Mix broccoli, bacon, raisins and pecans. Just before serving, mix in dressing made by mixing the mayonnaise, sugar and vinegar until smooth.
Cube cheese; place all ingredients in crock-pot until cheese is melted. Allow to cook on medium for up to 2 hours.
Mix all together and drop by teaspoons or fork onto ungreased pans. Bake at 300° to 325° for 15 minutes. Cool cookies on brown paper bag, doubled. After they cool, sprinkle with powdered sugar.
In a large mixing bowl, combine cauliflower, olives, green pepper, pimiento and onion. Mix well. In another mixing bowl, combine oil, lemon juice, vinegar, salt, pepper and sugar. Mix well. Pour oil mixture over vegetable mixture. Toss to coat vegetables. Refrigerate, covered, 4 hours or overnight.
Preheat oven to 375°. Mix together first five ingredients. Fill buns with 1/3 cup tuna mixture. Wrap in foil. Bake 20 to 25 minutes or until thoroughly heated.
Line a 9 x 13-inch pan with 3/4 of the bag of Doritos. Brown ground beef and onion. Mix with remaining ingredients and pour over Doritos. Top with grated cheese and bake at 350° for 30 minutes.
Simmer hominy in skillet for 10 to 15 minutes. Add chili, mix well, simmer 10 more minutes. In separate pan, scramble eggs in butter. Cook eggs until done, but not dry. Pour into the chili mixture; add grated cheese. Save some cheese to garnish each serving.
Drain all beans, except pork and beans and chili with beans. Mix all together in large baking pan. Bake at 350° for 45 to 60 minutes. Serve piping hot.
*Use plain flour with 1/2 teaspoon soda and 1/2 teaspoon salt.
Cook squash and onion in covered boiling water for 20 minutes. Drain, mash and place in bowl. Add remaining ingredients; pour into a greased baking dish. Bake at 350° for 30 minutes. (Top with additional cracker crumbs and melted butter before baking.)
Brown beef, then drain. Add tomato sauce, Cheddar cheese, Mozzarella cheese and sauce mix. Pour into fondue pot. Cut up bread into small pieces to dip into fondue.
Cream sugar and Crisco. Add flour alternately with eggs. Add vanilla. Bake at 350° for 1 1/4 to 2 hours.
In a medium saucepan, heat the milk, bread and butter until creamy. Remove bones from salmon carefully, then beat eggs and mix with salmon. Combine the salmon with the bread mixture in the saucepan. Add the can of vegetables to the salmon mixture and mix thoroughly. Bake in greased bread pan at 350° for 1 hour.
*Onion, mushrooms, spinach, squash, etc.; a great way to use leftovers. Also may use ham.
Dissolve yeast in 2 cups warm water. Melt butter and sugar together. Add beaten egg. Pour this mixture into water and yeast. Mix in flour. Drop by spoon into greased muffin tins. Bake 20 minutes at 400°.
Drain kraut well. Chop onions, celery and pepper. Mix all ingredients with kraut and chill.
Dice squash and onion. Saute. Combine squash, onions, cheese and soup. Put into casserole. Top with bread crumbs (I use Pepperidge Farm stuffing mix). Bake 40 minutes in a 350° oven or until golden brown.
Mix together and cook at 350° for 15 minutes. Add 1 cup grated cheese and cook 30 to 40 minutes until set. Serves 8.
In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.
Cook rice in 2 1/2 cups broth from chicken according to package directions. Combine all other ingredients, except almonds. Pour into large casserole. Sprinkle almonds on top. Bake for 30 minutes or until bubbly at 375°.
Preheat oven to 350°. Crumble sausage into a medium skillet; cook over medium heat until browned, stirring occasionally. Remove sausage and drain on paper towels. In a large lightly greased casserole dish, layer 1/2 of the noodles, 1/2 of the sausage and 1/2 of the remaining ingredients. Repeat with second layer of noodles, sausage and remaining ingredients. Reserve several pepperoni slices to garnish top. Bake 35 to 40 minutes. Serve immediately. Serves 6 to 8.
Sift together dry ingredients; set aside. Combine oil, sugar and vanilla; mix well. Add eggs one at a time, beating well. Gradually add dry ingredients mixing well. Add carrots and mix well. Pour into 3 (8-inch) round pans. Bake at 325° for 20 to 25 minutes or until done.
Cut bread in half lengthwise. Spread oleo on bread. Sprinkle with garlic powder. Spread Cheez Whiz evenly on bread. Add chopped onion and black olives. Wrap in aluminum foil and heat in oven at 350° for 15 to 20 minutes or until cheese has melted. Slice and serve.
Preheat oven to 350°. Roll out crescent roll onto round pizza pan. Cook until slightly golden. Brown hamburger with minced onion and add refried beans. Put tomato sauce on crust. Add beef and bean mixture. Top with cheese and bake until bubbly, about 15 to 20 minutes. Garnish with sour cream and black olives.
Mix cabbage, carrots, pepper and salt. Let stand for 1 hour, then squeeze dry. Mix vinegar, celery seed and sugar. Bring to a boil and let boil for 1 minute. Cool. Pour over slaw. This is good frozen for later use.
Brown ground beef and drain. Add vegetables, soup, catsup, water and seasonings. Cook until done.
Simmer vinegar, salt, water and sugar. Wash and sterilize jars, lids and bands. For each jar, add 1/4 teaspoon each: dill and celery seed, 5 peppercorns, 2 cloves garlic and 2 sprigs dill. Pack with cucumbers. Pour hot vinegar mixture over cucumbers, leaving in 1/2-inch headspace. Wipe rims of jars. Place lids on jars; screw down bands. Simmer in a water bath canner for 5 minutes to seal.
Empty peaches and syrup into baking dish. Mix together sugar, flour and soft margarine. Sprinkle over peaches. Bake at 350° until crust is brown.
Combine beef with salt. Pat into bottom of baking dish or casserole. Cover with drained green beans. Spread mushroom soup over beans. Top with frozen Tater Tots. Bake at 350° for 1 hour or until meat is done and Tater Tots are tender.
Heat oven to 400°. Grease bottom of 9-inch round spring-form pan or cake pan. Combine dry ingredients. Add combined banana, juice, margarine, egg and orange peel, mixing just until moistened. Pour into prepared pan. Bake 30 to 35 minutes or until golden brown. Cool 10 minutes on wire rack; remove from pan. Combine remaining ingredients and drizzle evenly over cake while still warm.
Drain pineapple. Mix cottage cheese, Cool Whip, dry jello and pineapple. May use any flavor jello and any type fruit.
Prepare chicken cut in desired pieces for frying. Rinse in cold water and dry. Put flour, pepper, paprika, salt and monosodium glutamate in paper bag. Put in 3 or 4 pieces of chicken at a time and shake until thoroughly coated. Brown chicken on both sides in hot shortening at 360°. Drain off excess fat. Combine soup with water and blend; pour over chicken. Cover skillet. Bring to a free steam, then switch to about 200° and cook 30 to 45 minutes until tender. Serves 4 to 5.
Mix sugar and cornstarch. Add chocolate and salt. Add water. Cook until thickened. Remove from heat. Add butter and vanilla. Spread on cake while hot.
Boil eggs. Peel shells when cool. Slice eggs lengthwise and remove yolks. Mix onion, celery, mayonnaise, mustard, vinegar, salt and pepper into egg yolks. Put mixture into halved egg whites and top with paprika.
Lower Fat Version: Omit 1 cup low-fat milk and 1/4 to 1/2 pound cheese.
Beat egg whites and yolks together. Add other ingredients. Bake in unbaked pie shell.
Bring soup to a boil and add cream cheese. Heat until melted. Dissolve gelatin in cold water and add to hot mixture, then add other ingredients. Cool lightly. Coat a mold and pour mixture into mold and refrigerate.
Boil and mash potatoes. Add Cheddar and 1/4 cup of butter, cream cheese, salt and garlic. Mix well and eat.
Line Pyrex dish with chipped beef. Place chicken in dish. Mix soup and sour cream and spread over the chicken. Sprinkle top with paprika. Bake 2 1/2 to 3 hours at 275°. Serve with rice or noodles. Serves 6 to 8.
Dissolve yeast in water. Blend in ginger and 1 tablespoon sugar. Let stand in warm place until bubbly, approximately 15 minutes. Stir in remainder of sugar, milk, salt and oil. With mixer on low, beat in 2 cups flour, one cup at a time, beating very well after each addition. Beat in remainder of flour with spoon.
Cut cheese into chunks and melt over low heat. Add taco seasoning and sauce. Brown beef and drain well. Add beef to cheese mixture; mix well. Serve hot with plain tortilla chips. May thin with water, never milk.
Clean celery; cut into 2 to 3-inch lengths. Place in Ziploc bag and go on hike. When ready for lunch, fill cavity of celery with peanut butter, also carried in plastic bag or container. Place raisins on peanut butter and enjoy.
Preheat bonfire to 400°. Mix the first 7 ingredients in a large bowl. Make sure that all ingredients are mixed well. Trim any excess fat off the chops and make a diagonal cut along the side of each chop. Stuff the meat mixture into each chop, filling each cavity well. Dredge the chops in flour and broil for 45 minutes over a roaring bonfire, basting the chops with butter. Serve immediately on a bed of "cotton," preferably on New Year's Day.
Drain juice from pears. Boil 1 cup pear juice and add to gelatin. Stir until dissolved. Set aside until cool. Mix cheese and milk together until smooth. Add gelatin mixture to cheese mixture and blend until smooth. Mash pears until they are the consistency of applesauce. Add mashed pears to gelatin-cheese mixture. Fold in Cool Whip. Pour into jello mold and chill until firm.
Make a pastry shell for two crust 8 or 9-inch pie. Pare apples, core and slice. Rub flour into bottom of pastry shell. Sprinkle with 1/4 cup sugar. Arrange apples in pastry shell; sprinkle with lemon juice. Mix one cup sugar, cinnamon and nutmeg; sprinkle over apples. Dot with butter or margarine. Cover with pastry. Bake in hot oven at 425° for 40 to 50 minutes.
Melt butter in saucepan, add brown sugar. Cook over low heat for 2 minutes, stirring constantly. Add milk, bring to a boil. Remove from heat and cool; add 2 cups confectioners sugar gradually, beating well.
Dissolve bouillon cubes in hot water. Set aside. Season meat to taste. Lightly cover with flour. Melt butter in a large skillet. Add deer until light brown. Add onions, bouillon and soup; simmer until meat is tender, about 1 1/2 hours. Add sour cream and heat for about 20 minutes. Serve over noodles or rice.
Measure 1/2 cup warm water in bowl. Sprinkle with yeast and stir until dissolved. Add warm milk, brown sugar, salt and margarine. Add 2 cups water. Beat until smooth. Add 1 cup flour and oats and beat until smooth. Add enough flour to make soft dough, knead for 8 to 10 minutes and cover with plastic and towel. Rest 15 minutes.
In medium plastic mixing bowl, place flour, salt, shortening and sugar, if desired. Put cover (sealed tightly) on and shake again. Dough will need very little handling.
Dissolve jello in hot water. Cream sugar, margarine and cream cheese together. Add jello mixture. Fold in whipped milk. Pour into graham cracker crust. Freeze.
Mix cereal, peanuts and coconut in a large bowl, set aside. In saucepan mix sugar and Karo syrup. Bring to a rolling boil and boil 1 minute. Remove from heat and quickly stir in peanut butter. Mix this mixture with the dry mixture and drop by spoonfuls on wax paper. Cool.
Combine butter, juice and salt in small pan. Cook until mixture is bubbly and butter is melted. Remove from heat and stir in parsley. Serve with spinach, broccoli, potatoes, carrots or peas.
Combine cake mix, flour and yeast. Add warm water. Stir until smooth. Stir in eggs. Spoon batter in greased 13 x 9 x 2-inch pan. Spoon pie filling evenly over batter. Cut butter into remaining cake mix. Sprinkle over pie filling. Bake at 350° for 25 to 30 minutes.
Beat cream cheese with sugar and flavoring until smooth. Fold in 2 cups whipped topping, pineapple with syrup and 2 cups of the coconut. Spread in an 8-inch layer pan lined with plastic wrap.
Put butter, cocoa and water in pan and cook until boiling. Pour over sugar and flour mixture. Add buttermilk, eggs, soda and vanilla. Mix well. Pour into greased cookie sheet. Bake at 400° for 20 minutes. Frost with Texas Sheet Cake Frosting.
Cut up fruit (not too fine). Mix with nuts in 1/2 cup of flour. Set aside. Mix remaining ingredients. Combine both. Drop by teaspoon onto cookie sheet. Bake at 350° for 12 to 15 minutes.
*Cauliflower, broccoli, green pepper, carrots, celery, cucumbers, olives, radishes, mushrooms, etc.
Brown chicken in oil (enough to coat pan) at medium heat. In separate pan, brown mushrooms and onions in a little margarine. Season chicken with salt and pepper. Pour onions and mushrooms over chicken. Sprinkle on thyme until you can smell it. In empty frypan, empty soup and fill can with wine. Combine soup and wine over low heat. Pour over chicken and simmer for 45 minutes. Serve over rice.
Core apple and put in baking dish. Fill with maple syrup and Grand Marnier or orange extract. Bake at 350° for 20 to 30 minutes. Apple splits when it is done. Serve with vanilla ice cream.
Combine all ingredients; mixture should be moist not soupy. Pour into a buttered 9 x 12-inch baking dish. Place on middle rack of oven. Bake at 350° for 1 hour and 15 minutes, until top is golden brown. Serve warm with sauce.
Soak meat in 1/2 cup apple cider vinegar overnight. Rinse, place meat in a gallon pot and cover with water. Add pork meat, 1 whole apple, 1 onion and 1 red pepper. Cook 2 hours or until fork-tender.
Cook macaroni according to directions, drain and salt. Mix the remaining ingredients and add the macaroni. Put in a greased casserole and bake at 350° for 45 minutes.
Preheat oven to 350°. In 1 1/2-quart casserole, combine hot macaroni, soup, milk, seasonings, 1/4 cup each of Swiss, Cheddar and Parmesan cheese and 1/2 can French fried onions. Bake, covered, at 350° for 25 minutes or until heated through. Top with remaining cheeses and onions; bake, uncovered, 5 minutes or until onions are golden brown. Makes 4 to 6 main-dish servings.
Dice squash; saute squash with onion in butter until tender-crisp. Fold in chillies, flour, salt and pepper. Place in greased 2-quart baking dish; sprinkle with Monterey Jack cheese. Combine egg, cottage cheese and parsley. Layer over cheese; sprinkle with Parmesan. Bake uncovered at 400° for 25 to 30 minutes until heated through.
Combine ingredients in casserole dish. Bake covered the first half hour. Uncover for the last half hour.
Bring to boil. Boil hard for 20 minutes. Lower temperature and cook 10 more minutes or longer. Boil until pears change color.
*Use 1 part flour to 4 parts cornmeal to make enough of the mixture to coat the number of fillets you are preparing.
Cook and stir meat and onion in margarine until meat is light brown. Stir in flour, salt, garlic, pepper and mushrooms. Cook 5 minutes, stirring constantly. Stir in soup. Heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, for 10 minutes. Stir in sour cream and heat through. Serve over noodles.
Combine all fruit, tossing very gently, with about half of the honey lime dressing.
Mix well and bake uncovered in a buttered 9 x 13-inch dish or until knife in center comes out clean.
In blender, blend 3 tablespoons flour and the eggs. In a large bowl, add the flour and egg mixture to 1 quart milk and 1 cup sugar. Add the evaporated milk. Stir all ingredients together well, except fruit and 1 tablespoon sugar. Add fresh fruit (sprinkle sugar over fruit 30 minutes ahead of time to sweeten). Pour into ice cream container; churn until thick but creamy, about 15 minutes. For best results, allow cream to set in ice in churn 10 to 15 minutes longer before serving. Makes 2 1/2 quarts.
Dissolve jello in hot water. Add all ingredients except sour cream. Pour half of mixture in dish and refrigerate until set. Add sour cream on top of jello and top with remaining jello mixture. Refrigerate.
Melt chocolate with butter on temperature controlled burner set at 150°. Remove and add corn syrup, milk, vanilla and salt. Blend well. Gradually blend in sugar, mixing well after each addition. Stir in raisins and nuts, mixing well. Turn into a lightly buttered 8 x 8 x 2-inch square pan, spreading evenly. Chill in gas refrigerator until firm, about 2 1/2 hours. Cut into squares. Makes 3 dozen squares.
Mix in saucepan on medium heat until it boils for 1 minute or more the sugar, cocoa and milk. Remove from heat and add oleo and peanut butter. Mix until melted. Add vanilla and oats. Mix together and spoon out by teaspoons onto wax paper.
Add all ingredients; mix well. Heat 1 1/4 inches of cooking oil in skillet to 375°. Hold finger over hole in funnel (3/8-inch opening is best). Pour 1/4 cup batter in funnel. Hold over hot oil; remove finger from funnel hole and drizzle in a circular motion to form spiral. Fry for 1 minute, or until brown; turn and brown on other side. Drain on paper towel. Sprinkle with cinnamon or powdered sugar.
Cover fruit and nuts with flour. Mix other ingredients and pour over fruit and nuts. Mix all well and shape with hands into desired size. Place on well-greased cookie sheet and bake at 300° for 20 to 30 minutes. (Adjust cooking time to size of cookie.)
Boil 4 cups water and dissolve Jell-O, cream cheese and mayonnaise. Add condensed milk and pineapple. Mix well. Add pecans. Chill.
In an 8 x 8-inch ungreased baking dish, mix all dry ingredients with a fork. Add wet ingredients to dry and mix well in dish with a fork. Sprinkle batter with chocolate chips. Bake at 350° for 40 minutes or until inserted toothpick pulls out clean and dry.
Clean spinach and tear leaves apart. Add 3 diced eggs, onions and bacon. Put into a large serving bowl, toss with dressing. Garnish with last hard-boiled egg.
Saute onion in oleo. Cook broccoli 7 to 8 minutes. Cook rice as directed on package. Combine all and place in dish sprayed with Pam. Bake 15 minutes at 350°.
Combine all ingredients and place in dish and freeze. To serve, remove and let stand for 10 minutes. Cut into squares.
Put cheese, bacon and onions through a meat grinder or food processor. In a medium size mixing bowl, combine cheese mixture, dry mustard, Worcestershire sauce and mayonnaise. Mix thoroughly. Place mixture on large piece of waxed paper. Shape into a log so that when sliced it will fit onto a piece of party bread. Wrap and freeze until ready to serve. At serving time, cut frozen log into 1/4 inch slices. Place cheese slice on a piece of party bread. Place on cookie sheet. Place under the broiler until browned.
Combine milk, flour and sugar. Boil while stirring. After thickened, remove from heat; stir in egg, butter and vanilla. Alternate bananas, pudding and wafers in bowl.
Soak pintos overnight or quick method (bring to boil; boil one minute, cover and sit off heat for one hour).
Brown meat and drain. Add taco seasoning and enough taco sauce to make easy to handle.
In skillet melt butter. Add onion and curry powder. Saute. Add flour and brown slightly. Add milk, stirring until thickened. Add crab meat and heat. Serve over hot rice.
Put tomato, cucumber, onion, green pepper and 1 cup V-8 juice in blender and puree at high speed. Mix pureed vegetables and 2 1/2 cups V-8 juice, olive oil, wine vinegar and Tabasco. Chill at least 2 hours. Serve topped with croutons.
Cream together shortening and sugar. Blend egg, molasses and coffee into sugar mixture. Sift together remaining ingredients and add to liquid mix. Bake in 9 x 13-inch pan at 350° until done.