HumbleIntelligence/food-ner-1-Million huggingface dataset:
Have butter soft. Add sugar; cream together well. Add flour and eggs; beat well. Stir in buttermilk and vanilla (dash of nutmeg if desired). Pour into unbaked pie shells. Bake for 45 to 50 minutes at 350°. Place on wire rack to cool completely before cutting.
Mix corn meal and salt. Add boiling water to mix and stir. Drop by spoonful into hot oil in skillet and fry until golden and crispy.
Slice bread longways or at 1-inch intervals almost through. Saute onion in butter; add mustard and poppy seed. Spoon this mixture into cuts in loaf. Insert Swiss slices. Arrange bacon on top of loaf. May be wrapped in foil and frozen at this point. Bake, uncovered, at 350° for 10 to 15 minutes (30 minutes if frozen) until cheese melts and bacon is crisp.
Season the roast with garlic salt and pepper, then brown in a large pan. After browning, add water and cook for 1 hour. Brown the sausage in an iron skillet. Remove sausage and saute the chopped onions and bell pepper with left over sausage stock and 1/3 stick of butter. Remove roast and cut into cubes, also remove broth.
Add all together in rice cooker and turn on. Must stir every 10 minutes. Add little water if it begins to stick before automatic bell rings.
Mix together all ingredients except 1/4 cup Parmesan cheese. Bake in 1 1/2-quart buttered casserole dish at 325° for 30 minutes. Top with remaining Parmesan cheese and strips of pimento. Serve warm with Doritos.
Use Bundt pan and spray with Pam. Combine ingredients. Bake at 350° for 45 minutes.
Cream butter; add sugar gradually. Add milk and vanilla. Then add pecans. Form into balls. Melt chocolate and paraffin together in double boiler. When melted, dip candy balls into mixture to coat and drain on wax paper.
Brown ground beef in hot fat, separating with fork as it cooks. Add green pepper strips and onions; continue to fry on medium heat for 5 minutes. Drain excess fat. Gently stir in seasoning, Ro-Tel tomatoes and green chilies, rice and reserved Ro-Tel liquid with water. Cover, reduce heat to simmer and cook for about 15 minutes. Do not uncover or stir during last 15 minutes of cooking. Serves 4 to 6.
Dear Lord, I'm just an ordinary woman with a mean spirit today. Things haven't gone right from the time I got up. You know how the children fussed at me because their school lunches weren't the kind they wanted, but Dear Lord, what else could I give them? It was all I had.
Pour 4 cups lukewarm water into bowl. Dissolve 2 tablespoons yeast, then mix in 4 cups unsifted flour. Let sponge sit covered with a towel in a warm place for 1 hour.
Mix the first eight items together with 2 cups flour and beat well with beater. Stir in the other 2 cups of flour with the raisins and butter. Let raise for about 1/2 hour in warm place until double in size. Use tablespoon dipped in hot oil then scoop up spoonful of dough size of small egg and drop into deep frypan containing at least two inches of hot oil. Deep-fry for about two minutes. When browned on one side, flip over. Serve rolled in powdered sugar.
Cut muffins in half. Mix tomato paste, sugar and oregano; spread onto muffins. Place pepperoni, olives and cheese on muffins and bake at 375° until golden brown.
In a medium size pot, add oil and mince the garlic. Cook until golden. Add sauce, using the sauce can. Fill the can with water 1/4 of the way. Pour into the pot. Add fennel seed, onion, celery stick, bay leaves, cheese and sugar. Stir. Bring up to a boil and then simmer for 1 hour. Stir and serve.
Melt butter; add flour. Add milk gradually, stirring until thickened. Add lobster and sherry. Serves 4.
Combine first 6 ingredients in large mixing bowl. Mix well; do not beat. Add remaining ingredients. Pour into greased 10 x 15-inch jelly roll pan. Bake at 350° for 30 to 40 minutes.
Place first 6 ingredients in plastic bag and refrigerate for 24 hours, turning several times. Place tortilla in oven wrapped in foil to warm. Bring meat mixture to a hot temperature. Place on tortilla and roll up.
Sprinkle salt over vegetables; mix thoroughly. Let stand 3 to 4 hours; drain thoroughly. Press to remove liquid. Add sugar and spices to vinegar and simmer for 15 minutes. Add vegetables and heat to boiling. Pack relish, boiling hot, into sterilized jars, leaving 1/8 inch headspace. Adjust caps. Makes 8 pints.
Melt butter in a baking dish. In a separate bowl, mix 1 cup of sugar, milk, flour, baking powder and salt; pour over butter. Top with fruit. Sprinkle with remaining 1 cup sugar. Bake at 325° to 350° for 30 to 45 minutes.
Saute butter and onion together. Slice hot dogs into little pieces and saute with the onion and butter. After browning the hot dogs, pour in 1 can of tomato sauce plus 1 can water. Add the spices and let simmer for 10 to 15 minutes.
Grease a 9 x 13-inch pan. Dump in the pineapple; spread around the pan. Spread the cherries on top; sprinkle the cake mix on top of the fruits. Add the nuts on top. Place squares of margarine on top of them. Bake at 350° for 1 hour. Serve with whipped cream or ice cream. Serves 8 to 12.
Combine sugar, syrup, water and salt. Cook to hard ball stage or 248°. (Cook at No. 7 on electric stove.) Slowly pour syrup over egg whites, beating constantly. Beat 1 minute on high speed; let cool 1 minute. Alternate until mixture begins to change from glossy to dull in color. Add vanilla and nuts. Beat until candy holds shape. Drop on waxed paper. If mixture becomes too thick, add a drop of hot water.
In large skillet, brown pork chops, adding salt and pepper to taste. Arrange in a casserole dish. Slice peppers and onions. Put on top of pork chops. Pour large can of tomato sauce over everything. Sprinkle with oregano. Bake at 350° for 1 hour or until done.
In a bowl, place the ground turkey. Season with Mrs. Dash seasoning. Add bread crumbs and egg; mix together. Shape into a loaf. Place in a pan and bake 1/2 hour at 350°. Take out and pour the tomatoes over the loaf. Put back in the oven for another 1/2 hour.
Mix together the dry ingredients along with the green onions and peppers. Blend in the eggs; then add the milk and stir. Add just enough buttermilk to get a mixture that will hold together when dropped from a melon ball scoop. Drop into hot grease and fry until golden brown.
Mix dry ingredients in an 8 x 8 x 2-inch baking dish. Mound dry ingredients and make 3 holes. Pour oil, vinegar and vanilla into separate holes. Pour the cold water over all. Mix thoroughly with a fork until blended. Bake at 350° for 30 to 40 minutes. This is great cake. You mix, bake and serve from the same pan!
Beat egg whites until stiff. Add sugar and baking powder. To this mixture add 1 cup pecans, the crushed saltines and the vanilla. Pour into greased pie plate (9-inch) and bake at 325° for 30 minutes or until golden brown. Whip 1/2 pint cream. Add 3/4 cup drained crushed pineapple. Pour this on top of cooled pie.
Mix all ingredients; place in a well-greased casserole (2-quart size). Bake in 350° oven for 45 minutes.
Mix sugar and syrup, stirring constantly. Bring to a boil. Remove from heat. Add peanut butter and stir until creamy. Mix in cornflakes and make cookies.
Cut pork into bite size pieces. Brown in large skillet or wok. Add frozen vegetables and seasonings. Add a little water if necessary. Cover and let steam about 15 to 20 minutes. Serve alone or with rice.
In a 9 x 13-inch baking dish, place 1/2 bag of taco chips in a layer. Put a layer of chunked chicken over chips. In a saucepan, melt the cheese, then add the soup, onion and Ro-Tel tomatoes. When mixture is done and mixed well, pour over taco chips and chunked chicken. Sprinkle taco chips over top. Bake until heated throughout at 350°.
Dissolve gelatin and sugar in boiling water. Add cold water and peppermint extract. Measure 1 cup and chill until slightly thickened. Pour remaining gelatin mixture into 8-inch square pan. Chill until firm and cut into cubes.
Combine 1/2 c. butter and cocoa in saucepan over low heat and stir until blended. Remove from heat and add 1/2 c. sugar, egg and vanilla. Stir in graham cracker crumbs. Mix well and press mixture into the bottom of a 13 x 9 inch pan. Next melt 1/2 c. butter and pour into a small mixing bowl. Add the creme de menthe and mix at low speed. While mixing, add 3 c. sugar until smooth. Spread this mixture over the first layer in the pan. Refrigerate entire dish for one hour. While the dish is chilling, combine 1/4 c. of butter and chocolate pieces into a saucepan over low heat. Stir until melted. Remove pan from the fridge and spread chocolate mixture over the mint layer. Return pan to fridge for 2 hours. Cut into small squares and store in fridge until ready to serve.
Preheat oven to 350°. In medium bowl combine all ingredients. In shallow baking pan shape into loaf. Bake 45 minutes, or until done.
Heat oven to 400°. Grease cookie sheet. Mix flour, milk, cheese, butter, baking powder, sugar and salt to a soft dough. Gently smooth the dough into a ball on floured board. Knead 10 times. Divide dough in half. Roll half the dough into rectangle 12-inches long and 8-inches wide. Mark and cut the rectangle lengthwise into 8 (1-inch) strips. Fold each strip in half and seal. Twist strip into pretzel shape.
Beat first 6 ingredients until light and fluffy. Mix and blend next 3 ingredients to sugar mixture. Fold in nuts and chocolate chips into mixture. Drop 2 inches apart from teaspoon onto greased cookie sheet. Bake at 375° for 8 to 10 minutes or until golden brown.
Sift flour, baking powder and salt together three times. Cream shortening and sugar, add eggs. Add dry ingredients alternately with milk. Add vanilla. Fold in chocolate bits. Bake at 400° for 15 minutes in paper cups. Cool. Dust with confectioners sugar.
Cook spinach and drain. Add artichokes. Saute onion in margarine and add with remaining ingredients. Bake 25 minutes at 350°.
Mix and sift first 2 ingredients. Mix and bring to a boil next 3 ingredients; pour over dry ingredients. Mix and add last 5 ingredients. Bake at 350° for 20 to 30 minutes in a rectangular pan.
Melt yeast in 1/2 cup warm water and 1 teaspoon sugar. Add milk to pudding mix and cook until thick; add oleo. Let cool until lukewarm. Add eggs, salt and yeast. Mix in the flour. Place dough in well-greased bowl and let rise until double. Knead down and let rise again. Make into rolls as desired. Let rise again. Bake in 350° oven until brown.
Saute margarine, chopped onion and chopped celery. Mix this with all other ingredients. Bake at 350° for 45 to 50 minutes in large Pyrex dish.
Chill milk in small mixing bowl in freezer until crystals form around edges. Beat milk until thick. Add sugar in slowly, beating constantly. Add lemon juice and zest.
Cook flour and milk until thick. Refrigerate for an hour or two. Beat together the butter and sugar for 4 minutes. Add milk and flour mixture. Beat for 4 minutes. Add vanilla and mix well. Spread on cake or cupcakes. Keep refrigerated.
Mix soup, sour cream and milk together. Spray large Pyrex dish with Pam. Place dry ingredients in 2 layers with 5 to 6 tortillas, chicken, onions, peppers and cheese in each layer. Pour soup mixture over all. Bake at 350° for 30 to 40 minutes. Serves 4 to 6.
Put all ingredients in a microwave bowl. Cook in microwave for 90 seconds. Stir. Cook in 30 second intervals, stirring in between until all ingredients are melted.
Melt chocolate in double boiler over simmering water, stirring constantly. Cool for 5 minutes. Add peanuts and pretzels; mix gently until coated.
Beat cream cheese, peanut butter, sugar, margarine and vanilla. Then fold in the whipped cream. Spoon in crust and refrigerate. Can put grated chocolate on top.
Mix cracker crumbs, 1/4 cup butter and powdered sugar. Spread 2/3 of mixture on bottom of 9 x 12-inch pan. Cream 1 cup butter with 1 1/3 cups sugar for 5 minutes, until light and fluffy. Combine chocolate, vanilla and 2 eggs or egg substitute. Beat for 3 minutes; add to creamed butter and sugar. Add 2 more eggs (or substitute) and dry milk. Place in crumb lined pan; sprinkle remaining 1/3 of crumb mixture on top. Chill 24 hours.
Blend dry ingredients in a large bowl. Add eggs, milk, oil and vanilla. Beat 5 minutes. Pour into 2 greased and floured loaf pans. Bake at 325° for 1 hour.
Combine all ingredients in a heavy saucepan. Boil until all water is out, stirring occasionally. Put on a cookie sheet, separating the nuts as quickly as possible, spreading into one layer. Bake at 325° until done or about 45 to 50 minutes.
Cut chicken into bite sized pieces. Cook spinach according to package. Heat oil in wok or skillet. Place bread crumbs and basil in plastic bag with chicken pieces. Shake to coat. Stir-fry chicken in oil until browned. Spread drained, cooked spinach on top of chicken. Cover with Mozzarella cheese. Cover with lid until cheese is bubbly.
Beat eggs and cornmeal together add melted butter and milk. Beat well. Add salt, and flavoring, mix well. Last add whites of eggs, that have been beaten to a stiff mixture. Drop into boiling shortening by spoonful and fry to golden brown.
Dissolve yeast in water. Add sugar, oil and eggs. Beat well. Gradually add flour to make a stiff dough. Knead lightly. Put into greased bowl, cover and put in refrigerator overnight. Use as needed. Knead daily until used up.
Combine the dressing mix, savory, garlic and dill in a bowl. Add the oil and crackers. Place in a 9 x 13-inch glass baking dish. Bake for 20 minutes at 200° until golden. Store in a covered container to keep fresh.
Sift together sugar and flour; set aside. Bring oleo, cocoa and water to a boil. Add soda to buttermilk and combine with hot mixture. Pour in the dry ingredients. Stir in eggs and vanilla. Bake on greased and floured cookie sheet at 350° for 20 to 30 minutes. Frost while hot.
Melt butter in skillet. Saute onions until transparent; remove from heat.	Stir in flour, salt, curry powder and pepper. Drain mushrooms, reserving liquid. Add	water to juice to make 1/2 cup liquid. Gradually add to flour mixture in skillet. Blend in evaporated milk until	smooth. Add mushrooms; cook and stir over medium heat until sauce begins to thicken. Arrange broccoli spears and chicken on bottom of a 13 x 9-inch baking dish. Pour sauce over; top with cheese. Bake at 375° for 20 minutes or until bubbly around edges. Cool 15 minutes before serving. Serves six persons.
Put ingredients in pot; stir and cook on medium-low heat for 1 hour. Great for cookouts!!!
Choose stew meat; cook in 3 tablespoons oil. Add onions and cook for 2 hours. Then add salt, pepper, Worcestershire sauce, flour, ketchup and vinegar. Pour 2 cups boiling water over mixture. Cook noodles. Now alternating in layers the noodles and meat mixture, place in casserole dish and bake about 20 minutes at 350°.
Bring all ingredients to a boil. Add 4 1/2 cups rolled oats. Continue to cook 1 minute. Put mixture into a nonstick bread pan and bake at 350° for 1 1/2 hours. Serve with peanut gravy.
Mix. Form into loaf. Bake at 350° for 1 1/4 hours.
Drain tuna well and flake with a fork. Place all ingredients in a small bowl and mix well. Serve on lettuce with salad crackers.
In shallow baking dish, mix egg white and water. In another shallow dish, mix together bread crumbs, paprika, salt, garlic powder, pepper and bay leaf. Dip chicken first in egg water	mixture and then in bread crumbs, dredging to coat. Place chicken on round glass dish with large pieces to the outside. Place butter in one cup glass measuring cup and microwave on High 30 seconds or until melted. Pour over chicken. Microwave chicken uncovered on High for 5 minutes. Rotate a quarter turn and microwave on High 5 minutes. Cover chicken with waxed paper; rotate a quarter turn and microwave 5 minutes more. Remove from oven; let stand covered about 10 minutes. Return to oven for additional cooking if fork cannot be inserted in chicken with ease when testing for doneness. Makes 4 servings.
Bring to boil 2 cups milk. Add flour mixed with 1/2 cup milk. Add salt, tuna and butter. Cook until thick. Pour into deep baking dish and add biscuits on top. Bake at 350° until biscuits are brown.
Mix flour, baking powder and salt together. Add shortening. Work until mealy. Add soda to buttermilk and beat well. Add milk mixture to flour mixture, roll out and cut. Turn in well-greased pan and bake 12 to 15 minutes in very hot oven at 475°.
Mix sugar, flour, milk, baking powder and salt. Melt margarine in bottom of pan (13 x 9-inch), then pour batter in. Pour fruit in center of batter. Bake in a 400° oven about 30 minutes.
Beat cream cheese and marshmallow cream at medium speed with electric mixer until well blended. Add juice and peel. Serve with slices of fresh fruit. Makes 1 1/2 cups.
Combine milk and eggs. Pour over bread cubes. Stir in remaining ingredients. Pour into 8-inch greased round baking dish. Bake at 350° approximately 45 minutes.
Cut steak into serving size pieces. Place in large frypan with oil. Cover with onion soup mix, tomatoes, spices and wine/vinegar. Cook on simmer for 1 1/2 to 2 hours. Stir occasionally. Serve with potatoes, rice or noodles. Wonderful way to tenderize in an inexpensive cut of meat! You'll love the aroma as it cooks.
Melt and dissolve the sugar, salt and margarine in the scalded milk. Dissolve the yeast in the 1/2 cup warm water. Combine the flour and meal in a large bowl. To the flour-meal, add the milk mixture, yeast and eggs. Stir until well blended. Knead on a lightly floured board until smooth and easy to handle. This will not take long. Cut dough into 2 parts and shape into loaves. Place into 2 buttered loaf pans and let rise in a warm spot out of drafts until double in size. Bake at 350° for 20 to 30 minutes. Brush with melted butter when almost done.
Brown the ground beef. Add the remaining ingredients, except spaghetti, and cook in crock-pot on high 3 to 4 hours or low all day. The last hour of cooking, add the noodles. Stir only a couple of times during the last hour (overstirring makes it mushy).
Mix eggs, salad oil, sugar, cinnamon, soda, salt and vanilla. Add baby food and flour. Bake in large jelly roll pan for 20 to 25 minutes at 350°. Cool, then frost with Cream Cheese Frosting.
Preheat oven. Wash leg of lamb thoroughly; pat dry. Make 4 small slits around lamb. Insert cloves of garlic into leg. Rub olive oil all over leg of lamb. Place in baking pan with rack. Sprinkle salt and pepper to taste. Cook at 450° for 15 minutes and then cover and cook at 350° for 2 to 2 1/2 hours. Slice lamb and arrange on warm platter. Serve immediately. Makes 6 to 8 servings.
Lightly spoon flour into measuring cup. Level off with knife. Mix all ingredients in large bowl. Beat at high speed for 2 minutes. Pour into a 13 x 9-inch greased pan. Bake at 350° for 45 to 55 minutes.
Mix all ingredients well. Add any color food coloring you desire. Add drops until you get desired color. Serve chilled. Serves 30.
Place milk in sauce pan. Mix together, salt, mustard, vinegar, have ready. Bring milk to steam stage, do not boil. Add cheese to milk and stir with a wooden spoon until it melts. Add vinegar mixture, pimento, and pepper. Let cool, place in a jar and refrigerate.
Cover carrots with cold water and cook until tender. Skin and cut; place in microwave dish. Add water (enough to cover bottom of dish). Add oleo, sugar and salt. Microwave on High for 5 minutes.
Put butter in saucepan, then celery. Cook covered until celery sizzles. Reduce heat. Braise 4 to 5 minutes. Add a few extra drops of water, if necessary. Cook only until crisp-tender. Season with salt.
Combine beans, milk, soup and 1/2 can onion rings; pour into 1 1/2 quart casserole; bake, uncovered, at 350° for 30 minutes. Top with remaining onions and bake 5 minutes longer. Makes 6 servings.
Spread small amount of sauce on buns. Sprinkle with cheese and toppings. Broil until cheese is bubbly. Fix as many as desired.
Cook pasta according to directions (until tender). Do not overcook. Drain. Add tomato (diced up), and cucumber and pepper (in small chunks). Pour all dressing over mixture and toss. Cover and refrigerate until chilled. Serve the same day.
Boil sweet potatoes until the outside skin peels off, and then peel them. Slice potatoes into 1/4 in. slices and layer the bottom of a casserole dish. Slice butter into pieces and sprinkle 1 c. to 1 1/2 c. of sugar. Repeat layers until gone. Bake at 375 to 425 degrees until syrupy. Top with marshmallows.
Mix pretzels and margarine. Put in a 9 x 13-inch pan. Bake 10 minutes at 400°. Cool.
Preheat oven to 350°. Combine all ingredients and mix well. Drop on ungreased cookie sheet by teaspoon. Press crisscross with fork on top of each cookie. Bake 10 to 12 minutes at 350°. Makes 4 to 5 dozen cookies.
Add all ingredients at once and mix together. Bake for 20 minutes at 325°.
Dissolve gelatin and sugar in 1 1/2 cups boiling water. Add cranberry-apple drink. Chill 1 3/4 cup of mixture until partially set (keep remainder at room temperature). Fold in cranberry sauce. Pour into a 7 to 8 cup ring mold; chill until almost firm. Chill remaining gelatin until partially set.
Mix all ingredients together. Pour into 2 loaf pans. Bake at 350° for 20 to 30 minutes.
Mix together and use right away or store it. The longer it is stored, the better it becomes. The corn syrup makes the bubble sturdier. Use coat hangers for holders. Wrap string around the hanger to make bigger bubbles. Experiment using odd shapes. It is fun! Cut off the bottom of a large t-shirt and dip into the bubble solution; slowly open it up and slowly walk and watch a huge bubble form!
Brown eggplant in olive oil on both sides. Sprinkle with salt and garlic salt. In greased casserole, alternate layers of eggplant, pepperoni, Provolone and spaghetti sauce. top with sauce and sprinkle Parmesan over all. Bake, uncovered, at 350° about 20 minutes until warm through.
Lightly oil Dutch oven. Put pie filling into bottom of Dutch oven. Sprinkle cake mix on top of pie filling. Pour can of pop on top of cake mix. Stir pop into mix, but not into pie filling. Bake for 30 to 35 minutes at about 350°.
Melt margarine and saute onion until browned. Add all the other ingredients and simmer for about 20 minutes or until thickened. Stir in the ham and heat through. Serve on toasted buns.
Mix all ingredients together (1/2 bag of cheese in and save 1/2 for top). Bake at 350° for 30 to 45 minutes.
Saute onion in butter. Add ground beef, salt and pepper. Heat through, but not browning. Spread half shredded cabbage in 2-quart baking dish. Cover with meat mixture. Top with remaining cabbage. Pour tomato soup over the top. Cover. Bake 1 hour at 350°. For change, I add 1 cup of instant rice in meat mixture. Works in slow pot. Good.
Combine dry ingredients in a large mixing bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped nuts and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Remove from pans and cool completely. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. (May be baked 1 hour in a greased and floured tube pan or 9 x 13-inch pan.)
Add soda to boiling water; let cool. Cream the shortening and add sugar, then add eggs one at a time. Stir in buttermilk, flour and salt. Add water-soda mixture. Stir in all-bran, bran flakes, dates and nuts. Store in covered container in refrigerator for up to 6 weeks. Bake as needed. Spoon into muffin tins without stirring. Bake 20 minutes at 375°, less for small muffins.
Mix tomatoes and soups. Cook chicken and chop. Alternate layers of tortillas, chopped chicken, cheese, chopped onions and the soup mixture. Top with shredded cheese and bake at 350° until heated and the cheese is melted.
On greased baking sheet, flatten biscuits to 4-inch circles. Top with pizza sauce and toppings. Sprinkle with cheeses. Bake at 425° for 10 minutes or until biscuits are slightly brown.
Combine all ingredients in the order they are written. Beat very good. Add melted margarine. Fold in egg whites.
Preheat oven to 350°. Prepare miniature tin with liners or grease with butter and flour. Combine ice cream and flour in medium bowl and stir until wooden spoon is just moistened. (Do not overmix.) Fill liners 3/4 full. Bake about 20 minutes or until tester comes out clean. Makes 12 miniature muffins.