HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and sugar. Add carrots and egg. Sift flour, salt and baking powder together; add to wet mixture. Add vanilla and almond extract.
Halve peppers lengthwise and core. Parboil 7 to 8 minutes until just beginning to get tender. Drain and place in a baking dish. Set aside. Brown meat, onion and garlic together in a frying pan. Drain off any fat. Add tomato paste and simmer about 10 minutes. Stuff the peppers with about 2/3 of the meat mixture. To the remaining meat, add rice, chilies and tomatoes. Simmer until rice is tender, about 6 to 7 minutes. Spoon the rice around the peppers; sprinkle with Parmesan cheese and bake 30 minutes until peppers are fully cooked. Serves 4.
Heat oven to 450 degrees. Place 2 oven racks in bottom half of oven. Remove fajitas from packaging and place in a microwave safe dish. Heat on HIGH power until pieces begin to thaw; stir and rearrange fajitas in dish as necessary. Pull apart to separate; tear or cut chicken into bite-sized pieces. Meanwhile, line 2 large baking sheets with foil. Lay 3 pita shells on each baking sheet. Combine mayonnaise with pesto; spread evenly over tops of pita bread, about 2 tablespoons on each. Place chicken, artichoke hearts, and mushrooms over pesto layer. Cut pepper into thin strips; lay strips over tops of pizzas and sprinkle evenly with cheese, 1/3 cup over each pizza. Bake 15 to 20 minutes, or until cheese melts and begins to brown. Let stand 2 to 3 minutes, cut into slices and serve.
Brown sausage, cut into pieces and drain. Mix all ingredients. Put bacon on top. Bake, uncovered, 1 hour at 325°. Makes quite a lot but freezes well. Also good to cook in crock-pot.
Mix together flour, powdered sugar and butter. Pat into pizza pan. Bake 10 to 15 minutes or until golden brown at 350°. Cool completely.
Sift together dry ingredients. Beat together creamed corn, egg, milk and oil and stir into the dry mixture. Do not overmix. Let batter rest, refrigerated, for an hour or more before proceeding.
Blend sugar, butter (margarine) and egg. Add bananas. Mix flour and baking soda; add. Add nuts (if desired). Pour into greased bread pan and bake at 350° for 60 minutes.
Combine sugar, mint and boiling water; stir to dissolve sugar. Chill. Strain into chilled punch bowl. Add lemon juice, apricot nectar and concentrates. Pour ginger ale down sides of punch bowl. Top with scoops of sherbet. Garnish with fresh mint. Serves 20 to 25.
Blend well; put cheese mixture in 1 unbaked 9-inch deep dish pie shell. Spread 1 cup chopped pecans, then pour mixture over nuts. Bake at 375° for 35 to 40 minutes or until center is firm.
Work butter and flour on a board until consistency of cornmeal. Add all other ingredients and carefully work into a dough, mixing everything well. It helps to add a little at a time and work in well. Let rest in fridge several hours, or overnight.
Combine all ingredients. Beat with mixer until smooth. Spoon into a greased 1-quart casserole. Bake 20 to 30 minutes at 325°.
In skillet, heat 1 Tbsp. oil. Add chicken and cook until browned. Add soup, 1/2 c. water and vegetable combination. Cover and cook 5 minutes or until vegetables are tender, stirring often. Serves 4
Slice beef in thin diagonal strips (may be easier to do if partially frozen). Mix flour and paprika, shake beef strips in it to coat. Brown beef, onion and garlic in oil over high heat until brown. Stir in mushrooms, yogurt and bouillon cube. Heat to boiling, stirring constantly. Reduce heat, cover and simmer for 12 to 15 minutes. Serve over macaroni ribbons. Makes 4 servings.
Combine all ingredients and mix until smooth. Spread on party rye bread or snack crackers.
In large skillet, cook bacon until crisp. Remove from pan, drain and crumble. Add vegetables and seasonings to pan drippings. Cook over medium heat 5 minutes, tossing frequently. Add kielbasa slices and water. Cover and cook over medium-low heat 15 to 20 minutes or until potatoes are tender, tossing occasionally. Sprinkle bacon on top. Serve.
Mix all together, then pour it into a casserole dish. Bake at 350° for 45 minutes, or until brown on top.
Combine softened cream cheese and milk; mix well until blended. Gradually add sugar. Stir in chocolate, vanilla and salt. Fold in marshmallows. Drop rounded teaspoonful of mixture on baking sheet. Chill until firm.
Cream butter and sugar. Add egg yolk and honey. Sift dry ingredients and spices together. Add to mixture alternating with 1/2 cup milk. Fold in beaten egg whites, then add almonds, figs and raisins. Pour into well-greased lightly floured bread loaf pan. Bake at 350° for 40 to 60 minutes until test straw comes out clean.
Mix with a beater and drop by heaping spoonfuls onto greased cookie sheet. Bake in 350° oven for 12 to 15 minutes. Turn upside down to cool. Frost 1/2 of flat side with chocolate frosting and 1/2 with vanilla frosting. These freeze well.
Let berries and sugar come to boil or simmer a few minutes, about 10. Then add 1 large package wildberry strawberry jello; stir well. Then put into jars.
Layer all ingredients in casserole in order listed. Bake at 375° for 45 minutes or until golden brown.
Pick the meat off the bones of a larger fryer or young hen. Cut the meat into small cubes, put it into heavy iron pot. Add 1 teaspoon salt, 1/2 teaspoon black pepper, onion (chopped) and no water. Mix well together and simmer on a very slow heat until the meat is tender. Mix often but do not brown it. Cook the bones in another pot in about 1 quart of water, 1 teaspoon salt and garlic. When the meat on the bone is cooked, strain the broth into the meat you had cooked; if more water is needed, add some. Add coconut. In a small bowl, mix flour, curry powder, cumin powder, ground ginger, cayenne pepper and nutmeg; mix well. Add cold water to make a thin paste, put in the stew and cook about 10 minutes more on a very slow fire. If too thick, add more water. Serve on steamed rice.
In a large bowl, mix drained canned vegetables. Add onions, peppers, celery, and cucumber. Then cover with dressing. Cover bowl and chill overnight. Drain before serving.
Beat room temperature cream cheese until smooth. Add eggs, sugar and vanilla. Beat until smooth. Bake at 357° for 20 to 25 minutes. Makes 2.
Brown beef in oil and drain. Add remaining ingredients, except for beans, and simmer 1 hour. Add beans and continue to simmer 45 additional minutes. If liquid is too thin, 1 can of tomato paste can be added to thicken.
Sift dry ingredients; add water and oil. Beat until smooth. Fold in egg white just before frying. Coat fan-tail shrimp and fry in deep fat until brown.
Heat oven to 325°. Butter lightly the hamburger buns. Wrap in aluminum foil and heat in oven for 15 minutes. Brown in skillet the ground beef; stir in tomato soup, mustard and salt. Simmer over heat for 10 minutes, stirring occasionally. Spoon into warm buns.
Cream oleo and peanut butter. Stir in sugar. Cool and shape into balls and dip in chocolate.
Grease bottom only of 13 x 9-inch pan. In larger mixing bowl, combine dry cake mix, water and 3 eggs. Blend and beat as directed on package. Pour into prepared pan. In small mixer bowl, beat pumpkin and 2 eggs. Pour evenly over batter. Pour boiling water over all. Bake at 350° for 40 to 45 minutes, until toothpick inserted in center comes out clean.
Mix all ingredients well. Chill. Serve on fish, French fries or as a dip.
Mix dry jello and cottage cheese. Stir in pineapple and Cool Whip. Refrigerate.
Using a 4 to 5 qt. soup pan, brown meat and drain. May want to microwave meat first to extract fat and then brown along with onions. Stir the 2 dry mixes into meat mixture. Add rest of the ingredients. Heat to serving temperature. Feel free to add more beans and corn. Freezes well. (Approximately 14 servings.)
Make bed of lettuce; then layer as follows: Combine sour cream and taco mix. Pile on lettuce. Mix bean dip, 2 tablespoons of reserved sour cream and jalapeno pepper (chopped fine), if desired. Mix avocado, garlic powder, lemon juice and last 2 tablespoons of sour cream. Put on top of bean dip mix. Last layer is combination of tomato, cheese, onions and olives. Sprinkle lots of taco sauce on top. Enjoy.
Sift flour, soda, salt and baking powder together; stir in nuts and wheat bran. Cream shortening and sugar. Add eggs, one at a time, beating thoroughly after each addition. Combine mashed bananas and sour cream; add alternatively with flour to first mixture. Bake in a greased loaf pan lined with waxed paper in a moderate oven on 350° for 1 hour and 40 minutes.
Mix fruit and stir in honey. Let it stand in a cool place for 2 or 3 hours.
In a saucepan, heat peanut butter and butter on low heat. When melted, stir in flour and wheat germ. Remove from heat and blend in milk. Add mashed banana and salt. Return to heat and cook over low heat for 7 minutes to blend flavors. Add sliced banana and cook 1 to 2 minutes longer. Serve hot. Makes 2 servings.
Stir together flour, cereal, sugar substitute, baking powder, soda and spice; set aside.
Mix molasses, sugar, lard, eggs and flour and ginger. Add soda. Mix well. On this pour boiling water and mix well. Bake at 350° until done.
Split muffins in half. Spread sauce on each muffin; add pepperoni and top with shredded cheeses. Bake at 350° for 8 to 10 minutes. Put under broiler for 1 to 2 minutes until cheese is hot and bubbly. Yields 8 servings.
Preheat the oven to 350°. Clean the mushrooms. Remove their stems and use a paring knife to make the hole for stuffing larger. Brown and drain the sausage and stir in the cream cheese. Spoon the mixture into the mushroom caps. Bake for 20 minutes. Yield: About 30 mushrooms.
Early in day, cook carrots until barely tender; drain. Melt butter in saucepan and cook onion in butter 20 or 30 minutes. Stir in flour, salt and mustard. Add milk and cook, stirring until smooth. Add pepper and celery salt. In a 2-quart casserole, arrange layers of carrots and cheese alternately. Repeat until all are used, ending with carrots. Pour on sauce. Top with crumbs. Refrigerate about 3/4 hour. Before serving, bake in 350° oven for about 35 to 45 minutes. Serves 8.
Combine oil and sugar. Mix well. Sift together dry ingredients. Sift half of dry ingredients into sugar mixture; blend. Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition. Add carrots and mix well, then mix in pecans. Pour in three 9-inch cake pans. Bake at 325° for 25 to 30 minutes or until done. Frost with Coconut Pecan Frosting.
Preheat oven to 350°. Sift dry ingredients together. Using a mixer, mix all wet ingredients. Add dry to wet ingredients. Drop onto cookie sheet. Press with fork. Bake 15 to 18 minutes. Makes 2 dozen.
Defrost and drain broccoli. Grease 13 x 9-inch baking dish. Cut crusts from bread and layer 6 slices from bread and layer 6 slices in bottom of dish. Next, put a layer of cheese, broccoli and then ham. Top with remaining bread. Mix milk, eggs and salt. Pour over bread and cover. Refrigerate overnight. The next morning bake at 325° for 50 minutes uncovered. Take out and put extra cheese on top. Put back in oven for 10 more minutes. Cover with foil and let stand for 10 minutes. Serves 12.
Mix together in a large bowl the flour, sugar, baking soda, salt and cinnamon. Make a space in the center of the bowl, pushing the dry ingredients to the sides of the bowl and add the eggs, vanilla and strawberries. Mix everything together well. Pour batter into 2 greased and floured loaf pans. Bake at 350° for approximately 60 minutes or until center is baked.
Cut cabbage leaves from stalk. Place in large pan of boiling water for several minutes to soften; drain. Combine meat, rice, onion, egg, salt and pepper; mix well. Spoon mixture onto cabbage leaves; roll to enclose filling and fasten with wooden pick. Combine water and tomato juice in large pot. Lay rolls in pot; cook for about 1 to 1 1/2 hours on medium heat. The last 20 minutes of cooking time, add the sauerkraut.
Pour French dressing over warm potatoes. Chill 2 hours. Add celery, onion, egg and salt. Add salad dressing and mix carefully. Add 1 teaspoon celery seed if desired. Chill 4 hours. Makes 8 servings.
Combine all ingredients (except cheese and cornbread batter). Simmer 15 minutes. Spread cheese on top of hamburger mixture. Stir up cornbread batter and pour on top of mixture with cheese. Bake in 375° oven until cornbread is done. Serve with lettuce and sour cream.
Cream Crisco and cheese well. Add sugar gradually and continue creaming. Beat in egg yolk, vanilla and orange peel. Sift flour with salt and cinnamon. Add to creamed mixture. Fill cookie press; form fancy cookies on ungreased cookie sheet. Decorate with colored sugar. Bake in 350° oven for 10 minutes. Makes 5 dozen.
Melt white almond bark in microwave. Add all other ingredients and stir. Spoon out onto wax paper. Cool, then break apart.
Cream butter and sugar. Beat in eggs and vanilla. Stir flour, cocoa and baking powder into egg mixture. Spread in greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Sprinkle marshmallows on top and bake 3 minutes; cool.
Saute onion in margarine; reduce heat to low. Add remaining ingredients; stir until process cheese spread is melted. Serve hot with tortilla chips or vegetable dippers. Preparation time: 10 minutes.
Heat applesauce. Remove from heat. Stir in gelatin until dissolved. Add orange juice and pineapple. Add celery and nuts. Chill until ready to serve.
Mix until set. Let rise about 45 minutes. Roll out. Put in buttered pan. Butter the tops. Let rise about 30 minutes. Bake slowly until brown.
Cream the butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Sift the flour and baking powder together, then add alternately with the buttermilk and vanilla. Bake in a tube pan at 325° for 1 1/2 hours.
Peel eggs; slice in half lengthwise and carefully remove yolks. Mash yolks and stir in sour cream, salt, pepper and parsley. Mix until smooth. Stir in bacon. Stuff eggs with yolk mixture and sprinkle with paprika and top with olive.
Mix first 4 ingredients together. Cook on low heat until thick. Remove from heat, stir in strawberries and pour into crust. Refrigerate until firm, then top with Cool Whip.
Line cookie sheet with sides (or jelly roll pan or broiler pan bottom) with aluminum foil. Spray foil with cooking spray. Cover bottom of pan with single layer of crackers. Set aside.
Cut steaks into 1-inch strips. Season flour with salt and pepper. Roll steak in flour mixture. Heat butter in skillet until bubbling. Add meat; brown well on all sides. Stir in remaining ingredients. Cut whole potatoes into cubes. Cover skillet; simmer for 10 minutes.
Dissolve yeast in lukewarm water. Mix egg, sugar, salt and flour. Work in melted Crisco. Place in large mixing bowl and let rise double. Refrigerate and bake as needed.
Roll dough into 1 1/2 inch balls, insert a wooden stick in center of each. Place 2 inches apart on slightly greased cookie sheet, flatten slightly. Bake according to dough directions, until lightly browned, 8 to 10 minutes. Remove to wire racks and cool. Divide frosting into 3 bowls. Tint with color. Place each color frosting in separate and resealable bags. Cut small hole in corner of bag. Pipe in hair and a smile, use a dab of frosting to attach small candies for nose and eyes. Let dry for at least 30 minutes.
Grease 8 or 9-inch baking pan with shortening. Melt butter over low heat. In mixing bowl, combine sugar and cocoa. Stir in melted butter. Add eggs and vanilla and stir again. Add flour and salt and mix just until smooth. Stir in nuts. Scrape the mixture into the greased pan and spread out. Bake at 350° for 30 or 40 minutes, just until brownies begin to pull away from sides of pan. Cool in pan before cutting.
Cook chicken in large nonstick skillet on medium heat until cooked through, stirring occasionally. Stir in macaroni and 2 cups of water. Bring to boil. Reduce heat and simmer until water is almost gone. Add Velveeta and tomatoes. Cook until cheese is melted, stirring frequently. Remove from heat; stir in sour cream. Sprinkle with parsley.
Cook and drain well the spinach per package directions; set aside. Beat eggs until foamy. Add Accent and milk; blend. Add other ingredients and put in pie shell. Bake at 375° for 30 to 45 minutes, until golden and firm. Serves 6.
Mix first 5 ingredients in heavy 2-quart saucepan. Cook, stirring constantly, over medium heat to a boil. Mixture will be bubbling all over. Boil and stir for 5 minutes more. Take off heat. Stir in 6 ounce package semi-sweet chocolate bits until completely melted. Add 1 teaspoon vanilla and 1 cup chopped nuts. Spread in buttered 8-inch square pan. Cool. Cut into squares.
Use a 9 x 12 x 2-inch baking dish. Dump pineapple in dish and spread over bottom of dish. Dump cherry pie filling over pineapple and spread evenly. Dump 1 box of yellow cake mix (dry) over pie filling; spread evenly. Sprinkle 1 cup chopped nuts over mixture. Slice 2 sticks of margarine over mixture, placing evenly on top of cake. Bake 1 hour at 350°.
Mix all ingredients and put bacon on top. Bake uncovered at 350° for 45 minutes.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch pan, melt margarine in oven. Sprinkle cracker crumbs over margarine. Mix together and press into pan. Pour condensed milk in. Top with remaining ingredients. Bake 25 to 30 minutes. Cool thoroughly.
Mash squash and add other ingredients; mix well. Pour into a greased baking dish. Bake in a 350° oven until done.
Melt butter and mix all ingredients together, except chocolate bar. Spread into 9 x 12-inch pan. Melt chocolate; spread over top. Cool. Cut into bars.
Beat egg white until stiff. Add sugar and vanilla to egg white. Mix well and coat pecans. Melt butter on cookie sheet. Pour pecans onto pan, single layer. Bake 10 minutes. Salt lightly and turn over. Bake 10 minutes. Salt lightly. Turn over and bake 10 minutes. Total baking time: 30 minutes.
Combine ground beef, onion, pepper, ketchup and eggs. Add enough crackers to make mixture dry, yet moist enough to hold together. Form into a loaf; place into a baking dish. Pour 1 1/2 cups of water around base. Mix ketchup and brown sugar together to form a paste; spread over top of meat loaf. Cover with foil and bake at 325° for 1 hour. Remove foil; bake 30 minutes more. Drain off excess water. Slice and serve.
Preheat oven to 375°. Baking time is 15 minutes.
Into blender container, put 1/4 cup wild rice. Cover and blend 60 seconds on high. Add eggs, milk, flour and salt. Blend on high for 30 seconds. Fry on hot griddle with plenty of butter. (Make small pancakes, about 3 inches in diameter.) Drain on absorbent paper, fold in quarters. Sprinkle with powdered sugar, or serve with favorite jam. May be served cold as an hors d'oeuvre. Great for an afternoon tea.
Bring first 5 ingredients to a boil for about 4 minutes. Remove from burner and add oats. Stir well and drop by spoonfuls onto wax paper.
Dissolve yeast in warm water. Beat 1 cup flour into cooled milk until smooth. Add yeast. Let stand until light and bubbly.
Put egg whites in large bowl and beat at high speed until soft peaks. Set aside. Combine egg yolks, shortening and margarine until well blended. Gradually beat in sugar and salt. Add flavoring and beat in flour and milk. Add coconut and fold in egg whites. Bake 2 hours at 300°. Cool in pan for 15 minutes.
Melt butter with flour in a saucepan. Whisk in hot liquid from turkey drippings (degrease it first; supplement with chicken broth if necessary) and allow to simmer for 20 minutes.
Cook first 4 ingredients over low heat; stirring until sugar dissolves. Cover pan 2 to 3 minutes to dissolve sugar crystals on sides of pan. Uncover. Cook to hard ball stage (236°) or until when you drop off of spoon you see tiny threads. Gradually add hot syrup to egg whites, beating constantly; add vanilla; beat until frosting is of spreading consistency; frost tops and sides of two (8 or 9-inch) layers. Add coconut on top of cake.
Cook spinach and drain. Fry bacon until done. Mix all ingredients together. Sprinkle bread crumbs on top if desired. Bake at 350° for 30 minutes or until lightly browned.
Mix all ingredients together. Put in 1 or 2 loaf pans. Bake at 350° for 1 1/2 hours.
Wipe meat with damp cloth; dredge in flour and brown slowly in oil on all sides. Add 1 cup water. Cover and simmer 45 minutes. Add salt, pepper, diced potatoes, carrots and onion with 1 1/2 cups water. Continue simmering until tender. Add parsley before serving.
Crumble cornbread in medium bowl. Melt margarine in large skillet over medium heat. Add onion, celery and water. Cover, reduce heat and cook 15 minutes until tender. Remove from heat. Stir in poultry seasoning, sage, salt and pepper. Mix bread crumbs, cornbread, chicken broth, parsley and eggs. Combine mixtures. Pour into prepared pan (2-quart casserole dish) coated with Pam and bake at 325° for 35 to 45 minutes until golden brown and tested with toothpick for doneness.
Preheat oven to 400°. Slice each potato lengthwise into 1/4-inch ovals, then slice each oval lengthwise into match sticks. Coat a baking sheet with 3 sprays of light vegetable oil cooking spray.
Heat oven to 350°. Butter 1 1/2-quart casserole. Toast bread slices lightly. Spread with butter. Sprinkle with brown sugar and cinnamon. Put two toast slices together, making two sandwiches. Remove crusts and cut each sandwich into 4 rectangles. Arrange rectangles in single layer in casserole. Sprinkle with raisins. Blend eggs, granulated sugar, vanilla (and salt if you use it).
Melt together the margarine and cocoa. Mix all ingredients together and pour into greased and floured oblong pan. Bake at 400° for 20 minutes.
Brown onion and garlic in oil until soft. Add chicken broth and let it come to a boil. Add beans and bouillon cubes. When that comes to a boil, add the zucchini. Let it cook slowly for 1 hour.
Mix apples with 2/3 cup sugar, flour, cinnamon, salt, lemon peel and juice; set aside. Line 9-inch pan with 1 pastry circle. Fill with apple mixture. Dot with margarine. Cover with top crust and crimp edges. Prick top with fork. Bake in preheated oven at 375° for 50 minutes or until apples are tender. Sprinkle crust with sugar before or after baking, if desired.
Cream together first four ingredients. Mix dry ingredients together and add to creamed mixture. Make 1-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Serve warm with milk!
Preheat oven to 400°. In a medium bowl, stir together the cornmeal, oat bran, milk, egg white and oil. Set aside for five minutes. In a small bowl, stir together the flour, sugar, baking powder and salt. Stir the flour mixture into the cornmeal mixture. Divide batter evenly among 11 or 12 cups of a lightly greased or nonstick spray coated muffin tin. Bake 12 to 15 minutes or until the muffins are brown. Muffins are best served warm.
Cook until thick. Add lump of butter (size of egg) and 1 teaspoon vanilla. Put in 2 cooked pie crusts.
Cut off "boxy" ends of chicken and cut in half. Mix all ingredients together and pour over chicken. Place chicken in crock-pot and cook on high for 30 minutes, then reduce heat to low for an additional 2 1/2 hours or until tender.
Beat eggs, add sugar gradually. Then add melted oleo, pinch of salt and pecans. Pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes until middle is set. Do not overbake. Pie crust; follow direction on box.
To prepare cheese sauce: Cut cheese into cubes and place in microwave-safe dish. Melt in microwave for 1 1/2 minutes. Add some of the milk and stir. Repeat process until creamy.
Boil yams until tender and remove skins. Mash and season with pinch of salt, butter and cream. Take heaping tablespoon of potato mix; form ball, flatten and place pecan and marshmallow in center. Mold into ball, roll in graham cracker crumbs. Place balls on greased pan. Just before serving, place in hot oven to brown slightly and let the marshmallows get a little soft. Serve at once.
Cook spaghetti almost done. Brown hamburger. Prepare homemade sauce or mix with jar Ragu. Combine cooked spaghetti with sauce with meat and Velveeta cheese. Mix. In a large casserole dish, pour mixture. Cover with Mozzarella cheese. Bake at 325° for 45 minutes. Let stand an additional 15 minutes. Makes 6 to 8 servings.