HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 450°. Measure into bowl the flour, baking powder and salt. Cut in thoroughly the shortening until mixture looks like coarse meal. Stir in milk to make soft, puffy dough. Round up dough on lightly floured surface. Knead lightly 20 to 25 times. Roll 1/2 inch thick. Cut with floured biscuit cutter. Place on ungreased baking sheet. Bake 10 to 12 minutes or until golden brown (set timer). Makes about 16 biscuits.
In a 1 or 1 1/2 qt. loaf dish combine ground beef, milk, soup mixture and salt: Mix well. Mixture will be very moist. Press evenly in pan. Combine brown sugar, mustard and catsup; spoon over top of meat. Cook in microwave covered with wax paper, seven minutes or until done. Let stand 5 minutes before removing to serving platter and slicing 3 - 4 servings.
Mix water, cream cheese, sugar and jello. Set aside. Whip cream and mix with jello mixture. Pour into crust and chill.
Mix all ingredients, pour in an ungreased pie plate (large). Bake for 35 minutes in a 350° oven. Let set and cool before cutting.
Heat oven to 350°. Grease 13 1/2 x 8 1/2 x 1 1/2-inch baking dish. Spread beans and green peppers in dish. Sprinkle with tomatoes and cheese. Beat remaining ingredients until smooth. Pour over vegetables and cheese. Bake, uncovered, until golden brown, 45 to 50 minutes. Let stand 10 minutes before serving. Serves 10 to 12.
Cool fettuccine according to directions, drain. In a pan, slowly cook 2/3 cup cream and butter until thickened. Add fettuccine, remaining cream and cheese and pepper to taste. Stir until fettuccine is coated and sauce is thick. Serve immediately.
Combine all ingredients except vanilla in a heavy saucepan. Cook until syrup reaches soft ball stage. Remove from heat and cool slightly. Add vanilla and beat until it begins to thicken. Drop by spoonfuls onto waxed paper.
Mix the oleo, shortening, sugar, egg and vanilla. Add flour and salt. Mix well. Divide dough into 2 parts. Blend red food dye into one part. Chill both. Roll 1/2 teaspoon of each color into strips 3-inches long. Place one red and one white side. Press lightly together and twist like a rope. Curve top to form handle of cane. Bake at 325° for 15 minutes.
Cook potatoes until tender; drain. Add carrots and onions. Mash while slowly adding enough milk to make light. Stir in butter. Turn into a 2-quart casserole. Dot with additional butter, if desired. Bake at 350° for 25 minutes. Makes 8 servings.
Combine all ingredients in small baking dish. Bake in oven at 350° about 20 to 25 minutes.
Mix first 6 ingredients together. Pour into an ovenproof bowl. Place bacon slices across top. Bake, uncovered, for 1 1/2 hours in a 325° oven.
Sift flour, baking powder and salt into mixing bowl. Combine eggs, milk and corn. Add to dry ingredients. Stir until moist. Drop batter by teaspoon into hot 375° fat to deep fry 2 to 3 minutes each side. Drain on paper towel.
Cream shortening and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder. Alternate flour and milk, beating well after each addition, beginning and ending with flour. Add flavorings. Bake in a greased and floured tube pan at 325° for 1 hour plus, until done.
Pour all ingredients in a mixing bowl and beat 2 minutes. Pour in a greased and floured 9 x 13-inch pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup nuts. Bake in 350° oven until toothpick comes out clean.
Cut the biscuits into fourths with a scissor and shake them in a mixture of 1/2 cup sugar and 1 tsp. cinnamon. Melt together the margarine, sugars and ice cream. Put coated biscuits into a 9 X 13 pan. Pour the melted mixture over the biscuits. Bake at 350° for 30 minutes.
Fry ground beef with onion. Add corn and soups. Peel and slice potatoes. Lay potatoes on bottom of 9 x 13-inch pan. Top with ground beef mixture over potatoes. Bake at 350° for 1 hour.
Melt butter in heavy 2-quart saucepan on very low heat. Add chocolate; stir until melted off heat. Add Karo syrup and brown sugar; stir until smooth. Add eggs; mix until all lumps dissolve. Fill crust or pan with pecans. Add mixture almost to overflowing. Bake at 350° for about 50 minutes.
Melt the margarine. Remove and add the next 4 ingredients; mix. Put in ungreased 9 x 13-inch pan. Just spread until smooth and flat. Melt the chocolate chips, oleo and milk; pour over peanut butter mixture. To serve, cut into squares.
Combine first 9 ingredients in a medium bowl until well blended and smooth. Roll into meatballs about the size of walnuts. Place on cookie sheet. Combine remaining ingredients and blend until smooth. Spoon mixture over meatballs. Bake, uncovered, for 30 minutes at 350° and then place in a crock-pot to keep warm. Makes about 80 meatballs.
Mix together and freeze. Strawberry pie filling may be substituted for cherry pie filling and you can add 1 cup chopped pecans if you wish. Chill until slightly thickened. This takes about 1 hour. Gelatin should be consistency of unbeaten egg whites. Can be frozen.
Saute first four ingredients in hot oil until tender, using a Dutch oven or large pot. Stir in broth and next six ingredients. Bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally. Cut fish into 1-inch pieces and add to gumbo. Simmer 10 minutes. Stir in okra and cook an additional 5 minutes. Remove bay leaf. Serve over rice. Other fish may be used. Makes 3 1/2 quarts.
Melt butter in frying pan. Add garlic, salt, pepper, shrimp and lemon juice. Cook over low heat for 15 minutes, stirring occasionally. Meanwhile, cook linguine in boiling, salted water, following package directions; drain. Place linguine in heated serving bowl. Pour seafood sauce on top. Sprinkle with parsley. Serve. Serves 4 to 6.
Cream margarine and sugar. Add egg and vanilla. Blend in flour, soda and salt. Stir in chips and nuts. Drop by teaspoons on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Recipe may be doubled. Can also be used with regular chocolate chips and pecans. Makes 4 dozen.
Follow the directions and when the pie is done, a crust will be on the bottom, a delicious custard in the middle and toasted coconut will top it. Put all ingredients into blender, all at one time. Blend until mixed together. Pour mixture into 10-inch pie pan. Bake for 1 hour at 350°
Mix first 5 ingredients together. Put cut up bread in mixture. Add raisins. When well mixed, put in 9 x 13-inch pan and sprinkle with nutmeg. Bake at 300° for 1 hour. When knife inserted in center comes out clean, it is done.
Whip the Dream Whip and one cup of milk. Add softened cream cheese and whip some more. Then all pineapple, fruit cocktail, and nuts. Mix well. Chill and serve.
Split Italian bread lengthwise. Mix mayonnaise and onion. Sprinkle in garlic salt to taste. Pour in lots of Parmesan cheese to make mixture thick. It takes a lot of cheese. Butter the bread, then spread on the mixture. Broil 5 minutes or until bubbly. Great with any barbecued foods.
Preheat oven to 375°. Mix all liquid ingredients. Add all dry ingredients. Spoon mixture into cupcake papers. Bake for 20 minutes. Cool. Store in Tupperware. Yield: about 2 dozen.
Cook chocolate in double boiler until melted. Pour in nuts. Stir until mixed well. Pour on waxed paper. Smooth out thin. Let cool. Break in suitable pieces. It's good.
Brown crumbled sausage in heavy skillet, drain on paper towels. Mix eggs, milk, mustard and salt. Stir in bread, sausage and cheese. Pour mixture into greased 13 x 9 x 2-inch casserole dish. Refrigerate overnight. Bake, uncovered, at 350° for 1 hour. Serves 10 to 12 people.
Blend basil, garlic, salt and nuts on high speed until finely chopped. Add oil slowly. Add cheeses and blend until smooth (can be frozen before cheese is added). In heated dish, toss warm pasta with pesto mixture. Sprinkle with Parmesan and serve immediately.
Combine veggies and just enough water to steam until warm. Drain. Add chicken and soup. Heat for about 20 minutes. Serve over rice, noodles or warm biscuits.
Grease round pan or pie plate. Mix sugar, margarine, vanilla, salt, eggs, flour and cocoa in bowl with spoon. Stir in nuts. Pour into pan. Bake at 325° for 25 minutes. Immediately prick holes in pie with toothpick; spread fudge sauce over top. Cool completely. Add Cool Whip and serve. Store in refrigerator. Serves 6 to 8. Great for kids to make.
Put ground beef, sausage, onion and egg in large mixing bowl. Strain tomatoes and squeeze out juice (put juice in separate bowl). Add crushed tomatoes in with meat.
Melt margarine; add onions and bell peppers. Cook, covered, until tender for 15 to 20 minutes. Add flour; cover and cook for 15 minutes, stirring frequently. Add parsley and crawfish; cook another 15 minutes. Add half and half cream, cheese, Cajun spices and garlic. Cover and cook on low heat for 30 minutes, stirring occasionally.
Gradually add sugar to beaten egg whites and beat until stiff. Melt butter on jelly roll pan. Coat nuts with sugar mixture; place on pan, spreading evenly. Bake in a 325° oven for 30 minutes. Stir with a fork every 10 minutes. Cool and break into pieces. Yields one pound.
Pack whole fresh okra into hot clean pint jars. Combine remaining ingredients and bring to boiling. Slowly pour boiling liquid into jars, leaving 1/2-inch headspace. Prepared lids according to manufacturer's directions. Wipe jar rim. Adjust lid. Process jars in boiling water bath for 5 minutes. Start timing when water returns to boil. Makes 4 pints.
Combine eggs, garlic powder, salt, pepper and evaporated milk. Marinate chicken in mixture for 4 days, covered, and refrigerated. On the fourth day, discard mixture and roll the chicken in bread crumbs. Deep fry in oil until golden brown. Good hot or cold.
Cook pasta; drain and set aside. Combine Miracle Whip with wine. Stir in soup. Add the cheese and dillweed. Gently stir in the cooked pasta, add salmon. Pour into a 1 1/2 qt. casserole. Cover and bake in 350° oven for 1/2 hour. Uncover and sprinkle with french fried onions. Bake for 5 more minutes. Makes 6 servings.
Boil sugar and water; then add soda and milk slowly then add butter. Never let stop boiling; add ingredients slowly. Bring to boil to 252°. Pour on metal table or marble slab. Pour vanilla on top. When cool enough, pull until white; then cut in pieces.
Blend flour with butter. Mix together yolks, yeast, salt, sugar and sour cream. Add to flour mixture and blend lightly. Cover with waxed paper and chill in refrigerator overnight.
Mix milk, sugar, vanilla and butter together. Boil this mixture for 2 minutes. Turn off heat; add cut up marshmallows and stir until melted. Add chocolates, one kind at a time. Stir rapidly until melted. Add nuts now, if desired. Pour into 2 (9 x 13-inch) pans or 1 (12 x 16-inch) jelly roll cake pan, greased with butter. Wait until fudge is set before cutting.
Scald milk; add butter, sugar and salt. Cool. Add eggs, one at a time. Add yeast and flour; beat well by hand. Let rise until double in bulk. Punch down and place in refrigerator for a couple of hours.
Combine ingredients and chill. Prepare ahead so flavors can blend. There will be more than needed for the salad. Can be used for other salads.
Mix meat, egg, cracker crumbs, onions and seasonings with 1/3 cup of sauce. Pat on a piece of wax paper into rectangle; sprinkle cheese over. Roll like a jelly roll and place in bread pan. Pour remaining sauce over. Bake 1 hour at 350°.
Boil sugar, cocoa, milk, butter and white syrup. Remove from heat and add vanilla, peanut butter and salt. Mix well and add oatmeal while still warm. Drop by teaspoon on waxed paper; let harden. Yield: 36 cookies.
Heat oven to 400. Mix 1 Cup sugar, the margarine, sour cream, vanilla and egg in large bowl. Stir in flour, baking soda, baking powder, salt. Drop dough by rounded into sugar; roll gently until completely coated. Place about 2 inches apart on ungreased cookie sheets. Flatten to about 1/4 inch thickness with bottom of glass. Bake 7-8 minutes or just until set. Cool lightly; remove from cookie sheet.
Combine brownie mix, eggs and oil. Beat about 50 strokes with a spoon. Stir in chocolate morsels and pecans. Drop by teaspoonfuls onto a well-greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool slightly, about 2 minutes, on the cookie sheet. Remove to wire racks and let cool completely. Yields about 6 dozen.
Cream shortening, sugar and vanilla on medium speed for 10 minutes. Add eggs to creamed mixture and mix on medium speed for 3 minutes. Then add bananas and mix for an additional 2 minutes. Combine dry ingredients. Add dry ingredients alternately with buttermilk on low speed, 2 to 3 minutes.
Mix first 7 ingredients. Pour in pie crust. Top with cheese. Mix remaining ingredients and pour over cheese. Bake at 425° for 25 minutes or until browned.
Melt 1 stick oleo; mix with graham cracker crumbs. Press into a 9 x 13-inch cake pan. Beat 1 stick oleo, eggs and powdered sugar. Spread over crust. Top with banana slices, pineapple and Cool Whip. Sprinkle with nuts and cherries. Chill well.
Spread butter on 1 side of tortillas and place on ungreased baking sheet, buttered side up. Toast at 400° for 3 minutes or until brown.
In a 2-quart microwave pitcher or bowl, combine butter, sugar, syrup, milk and salt. Microwave on High for 3 to 4 minutes, stirring once. After 2 minutes, when butter is melted, stir well. Attach microwave candy thermometer. Cook 14 minutes on High or 245°, firm. No stirring needed. Remove from microwave. Stir in vanilla and nuts. Allow to stand 10 minutes, stirring well several times. Pour into buttered 13 x 9 x 2-inch pan or 11 x 7-inch pan for thicker candy. Refrigerate until cool. Invert pan. Carefully tap out block, cut and wrap in waxed paper. Store in refrigerator. Can be frozen.
Combine ingredients; chill. Shake or beat thoroughly before serving. This recipe is adapted for use with mixed fruit salads. Makes 7 to 8 cups.
Brown chicken. Prepare onion soup mix according to directions. Add chicken to onion soup. Add apricot preserves. Add salad dressing if desired. Simmer covered for 1 to 2 hours. Serve over noodles.
Mix ingredients all together, except potato chips. Fill baking dish. Cover with potato chips. Sprinkle with paprika. Bake at 400° for 20 to 25 minutes. Makes 8 servings.
Mix cabbage, cauliflower, bacon and broccoli. Mix mayo, sugar, cheese, salt and pepper. Add to cabbage mixture.
Cook broccoli according to package directions. Layer broccoli and cooked chicken. Mix next 6 ingredients together and spread on top of chicken and broccoli. Sprinkle Parmesan cheese and paprika on top and cook, uncovered, for 45 minutes at 350°.
Combine gelatin and water; stir until dissolved. Add orange sherbet. Let sherbet dissolve in hot gelatin. Cool. Add container of Cool Whip and oranges with juice included. Pour into mold or bowl and let gel.
Grease the pan and stir dry ingredients into it. Pour 1 cup cold water over this and mix well but don't beat it. Spread over evenly in pan and bake. This makes a soggy cake, sometimes called "Wacky Cake." Bake at 350° for 20 to 25 minutes.
Saute celery, onion and bell pepper in 1 stick butter. Mix all ingredients in a large bowl, adding butter and sauteed vegetables. Spray a large casserole dish and pour mixture in. (Can crumble Ritz crackers on top.) Bake for 30 minutes in 325° oven.
In large pot, put potatoes, onion, chili powder, salt, garlic powder and black pepper. Cover with water and cook until potatoes are almost done. In skillet, brown hamburger. Add to stew pot and add all other ingredients. Simmer about 7 minutes until macaroni is done. Stir every few minutes to keep macaroni from sticking. More spices may be added or decreased to suit your taste.
Mix all ingredients well in a bowl. Spray with Pam a meat loaf pan large enough to accommodate the mixture. Bake in a 375° oven for 45 minutes. Cut in slices and serve four with potatoes and vegetable of your choice.
Put in microwave bowl the sugar, oleo and Pet milk; microwave 5 1/2 minutes. Stop to stir in 2 minutes, then continue time. Take out and add marshmallow cream, chocolate chips and nuts. Stir; if it gets too thick, add a little more Pet milk. Pour in an 8 x 8-inch greased pan. Very good.
In large skillet, brown chops in melted shortening. Season chops with salt and pepper. Drain pineapple; reserve syrup. Combine syrup with cranberry sauce; blend well. Dissolve bouillon cubes in boiling water. Stir in brown sugar and vinegar. Add cranberry mixture and bouillon mixture to pork chops. Cover; simmer for 50 minutes, or until tender. Top each chop with a pineapple slice, then a green pepper ring. Cover; cook an additional 10 minutes. Carefully remove chops with toppings to serving platter.
Brown beef. Drain excess fat. Add other ingredients. Bring to boil, reduce heat and simmer covered for 30 minutes. Water may be added for preferred thickness. Serve sauce over hot spaghetti. Serves 6 to 8.
Cream shortening and sugar. Beat in eggs, one at a time. Add vanilla, butter flavoring, red food coloring and strawberry flavoring to buttermilk. Blend well and set aside. Sift flour, salt, baking powder and soda. Add to batter alternately with buttermilk mixture until color is evenly distributed. Fold in strawberries and pecans. Blend well. Pour in a tube pan (not Bundt pan), greased and floured. Bake at 325° for 1 hour and 20 minutes. Remove cake while hot and brush on glaze.
Combine sugar, cornstarch and water; cook for 6 minutes. Remove from heat. Add strawberry Jell-O; add red food coloring for deeper red color. Slice strawberries and put in pie shell. Pour mixture over strawberries.
Mix flour, eggs and sugar together. Add milk, then rhubarb. Put in unbaked pie shell and bake at 350° for 30 to 40 minutes.
Cut cauliflower into bite size pieces in large bowl. Sprinkle peas (frozen) over cauliflower. Sprinkle Cheddar cheese over the peas. Sprinkle dry dressing mix over the cheese. Seal entire top with mayonnaise. Chill overnight. Toss before serving.
Mix sugar, cocoa, flour and salt. Beat egg yolks and milk. Add milk and egg mixture to dry ingredients. Cook until thick, stirring constantly. Add 1 teaspoon margarine. Pour into baked pie shell. Beat egg whites for meringue. Top pie and brown.
After mixing dough, let stand 5 minutes. Spread dough over pan. Pour sauce over dough, then place cheese and your choice of toppings. Bake on bottom rack at 400° until dough is golden brown and cheese is melted.
Heat oven to 375°. Combine flour, oats, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs; stir in fruit. Add combined milk and egg, mixing just until moistened. Shape dough to form a ball. Turn out onto lightly floured surface; knead gently 6 times. On lightly greased cookie sheet, pat out dough to form 8-inch circle. With sharp knife, score round into 12 wedges; sprinkle with combined sugar and cinnamon. Bake 20 to 25 minutes or until golden brown. Break apart; serve warm. Makes 1 dozen.
Preheat the oven to 350°. Puree the bananas. Beat sugar and oil. Beat in bananas and vanilla. Combine with dry ingredients and nuts. Drop by spoonfuls onto greased cookie sheets. Bake until light brown.
Put meat in heavy pot. Season. Add vegetables and soups. Cover and bake 3 hours at 300°.
Preheat oven to 350°. Mix ingredients all together in a large bowl. Pour into a pie shell or a large Corning Ware. Bake at 350° approximately 30 to 40 minutes.
Boil chicken, no salt. Pick meat off of bones and save broth. Melt margarine in casserole dish. In large separate bowl, mix 2 cans cream of chicken soup with 2 cans broth. In casserole dish, layer dressing, chicken, soup mixture. Continue layers until all ingredients are used (usually 2-3 layers). Top layer needs to be soup mixture. Bake in preheated 350° oven for 1 hour or until bubbly and browned.
Combine first 7 ingredients, mixing well. Spoon into lightly greased 8-inch square pan. Combine remaining ingredients. Sprinkle on top of yams. Bake at 375° for 25 minutes or until brown.
Combine broth, cottage cheese, egg yolk and egg whites in food processor or blender. Blend until smooth (will be pale yellow and consistency of half and half). Add Parmesan, nutmeg, salt and pepper. In medium bowl, place very dry spinach and onion. Pour cream mix over and mix. Spray a 10-inch pie or quiche pan. Add mixture. Bake for 50 minutes to 1 hour at 350°. Let set 5 minutes and serve. Excellent with green salad and French bread.
Put breasts on a cookie sheet sprayed with nonstick spray. Coat breasts well with spicy mustard. Bake at 350° until no longer pink.
Combine thoroughly crumbs, melted butter and 2 tablespoons sugar. Lightly press mixture into well-greased 7 x 11 x 1 1/2-inch pan. Bake in a moderate 375° oven about 8 minutes. Cool thoroughly. Beat egg yolks until thick. Add cream cheese, sugar and salt. Beat until smooth and light. Beat egg whites until stiff peaks form. Whip cream until stiff and fold with egg whites into cheese mixture.
Place ground beef in a 2-quart casserole. Cover with lid or waxed paper; microwave on High for 6 to 8 minutes, or until pink in center. Stir halfway through cooking. Drain off all but 2 tablespoons grease. Add tomato sauce, tomato paste, water, soup mix, seasonings and sugar. Cover; microwave on High for 6 to 8 minutes, or until boiling. Stir halfway through cooking. Microwave on Low for 10 minutes to blend flavors.
Slit each breast along the bone to form a pocket. Combine onions, mushrooms and 1/2 cup of the sauce. Fill breasts and secure with toothpicks. Place chicken breasts, skin side up, in baking pan. Pour broth over chicken. Season.
Beat egg yolks until light. Add sugar and continue beating. Alternate water and flour sifted with salt and baking powder. Add vanilla. Fold in stiffly beaten egg whites. Bake in 3 (9-inch) layers in moderate oven 25 minutes at 350°.
Preheat oven to 350°. Line a cookie sheet with tin foil and spread 1 layer of crackers on foil. Boil brown sugar and butter for 2 1/2 minutes; pour over crackers. Place cookie sheet in oven for 2 minutes. Remove and place chocolate chips on top. Return to oven for 3 more minutes. Spread the chocolate evenly and place in refrigerator to cool and harden. Break apart and store in refrigerator.
Butter a flat 2-quart baking dish. Boil onions in salted water to cover until just tender, about 10 minutes. Drain. Line baking dish with toast. Cover with a layer of onions and cheese. Repeat layers of toast, onions and cheese. Beat egg slightly and add milk, salt, pepper and celery seed. Pour over casserole. (At this point, casserole can be covered with plastic wrap and stored in the refrigerator for the day.) Bake at 375° for 40 minutes. Serve at once. Serves 8.
Pour water off beets. Place in a bowl. In a saucepan, add sugar, vinegar, water and bay leaves. Boil for 5 minutes. Add orange juice. Stir and pour over beets. Can serve hot or cold.
Prepare stuffing according to package directions. Lay out meat on cutting board; sprinkle with tenderizer. Season as desired and beat with tenderizer hammer to a rectangular shape. Spread cooked stuffing on meat about 1/2-inch thick and roll meat like a jelly roll, being sure to roll with grain of meat running lengthwise. Push toothpicks all the way into roll to hold together. Space toothpicks 1-inch apart starting at 1/2-inch from one end. Cool roll in refrigerator 1 hour. Remove roll from refrigerator and cut into 1-inch thick pinwheel slices. Baste meat heavily on both sides with A.1. sauce. Place wheels on cookie sheet and broil or barbecue for 7 minutes per side. Serves 4 to 6.
Mix well. Store in large container. Fill cup half full of mix and add boiling water. Stir. Add marshmallows, if desired. Makes 50 servings.
Drain the liquid from beans and discard. Place the beans in a food processor and process until almost smooth. Add the hot sauce and lime juice; mix well.
Mix soups together to blend. Add rice and drained mushrooms. Dot with margarine through rice. Bake for 45 minutes at 300°.
Mix sugar, powdered and granulated sugars, margarine, oil, vanilla, flour, soda, cream of tartar and baking powder. Drop mixture on baking sheet and bake at 325° for 15 minutes. Tea Cakes may be rolled in sifted powdered sugar (1 cup) while still warm.