HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In a large mixer bowl, beat the butter and sugars until light and fluffy. Add eggs; blend well. In small bowl, stir together the flour, baking soda and salt. Gradually add to butter mixture, mixing well. Stir in butterscotch chips and nuts, if desired. Spread in prepared pan. Bake 30 to 35 minutes or until golden brown and center is set. Cool completely in pan on wire rack. Cut into bars. Makes about 36 bars.
Remove skin and bones from salmon. Flake well. Beat eggs and add to salmon. Mix canned soups with milk and add to first mixture. Pour into casserole dish and sprinkle with bread crumbs. Drizzle melted butter over crumbs. Bake in preheated 350° oven for 45 minutes.
Preheat oven to 350°. Mix all ingredients together and place in roasting pan. Bake 1	hour, stirring occasionally. Slices of bacon may be added on top halfway through baking. Serves 6 people.
In blender container, blend cottage cheese until smooth and creamy to make "mock sour cream." Add lemon juice; blend well. Mix curry powder, garlic salt, sugar, horseradish, onion and vinegar. Add cottage cheese mixture, salad dressing and yogurt; mix well. Cover and chill several hours or overnight. Serve with fresh vegetables or as topping for baked potatoes.
Drain beans and combine. Grease casserole dish. Place beans in bottom of dish and corn on top of beans. Mix soup, sour cream, onion, cheese and salt. Spread over beans and corn. Melt butter and mix with Ritz cracker crumbs. Sprinkle on top of casserole. Bake 45 minutes at 350°.
Mix first 5 ingredients in large saucepan. Bring to a boil; add pectin. Heat to a full boil, rolling hard boil for 1 full minute, remove basil leaves. Pour liquid in hot jelly jars, seal and cool. Delicious on meat.
Cook grits, water and salt. Cool. Add other ingredients except cornflakes. Pour into buttered casserole dish. Top with cornflakes. Dot with butter. Bake 45 minutes at 350°.
In a mixing bowl, cream brown sugar and butter. Add eggs one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into three greased and floured 9-inch round baking pans. Bake at 350° for 35 minutes. Cool in pans 10 minutes; remove to wire rack to cool completely.
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Vegetable Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 (about 2 tablespoons) package of mix.
Cream butter, powdered sugar and vanilla. Combine flour, pecans and salt. Stir into butter mixture. Shape dough in 1-inch balls. Place on ungreased baking sheet. Bake in 325° oven 20 to 25 minutes until lightly browned. Roll warm cookies in powdered sugar. Cool and roll again. Makes 36.
Slice bread in half lengthwise. Hollow out bread halves. Tear insides in bite size pieces and place in a large bowl. Melt in saucepan the butter, Parmesan cheese, sour cream, artichokes, garlic and parsley. Pour melted mix over the bread pieces. Place bread pieces into bread shells. Top with grated Cheddar and Monterey Jack cheese. Wrap each half in foil and bake at 350° for approximately 25 to 30 minutes.
Cut up dates; pour boiling water over them and let cool. Sift and measure flour; add baking soda, baking powder and salt. Mix sugar, egg and vanilla. Add date mixture and dry ingredients. Bake in loaf pan in a 350° oven about 1 hour.
Slice dills in chunks. Pour boiling water over dills and let stand ten minutes. Rinse in cold water and discard the water. Boil and pour over pickles the remaining ingredients. Pack in sterilized jars. Pickles are ready to enjoy in a few days. Keep in refrigerator.
Mix together well the first 5 ingredients. Pour in a greased microwave pan. Bake 7 to 9 minutes on High. As soon as it's finished, dot top with the Marshmallow Creme. Put in microwave for 1 minute. Spread evenly over cake. Spread on Chocolate Icing.
Cream the softened cream cheese. Add remaining ingredients. Serve with Social crackers. Will be soft, more like a dip than a cheese ball. Pretty looking as well as good tasting!!
Combine onion, cheese, crumbs and seasonings. Dip chicken in combined egg and milk; coat with cheese mixture. Place in 9 x 13-inch dish or pan. Pour margarine over chicken. Bake at 350° for 55 to 60 minutes or until golden brown. Makes 4 servings.
Heat oven to 400°. Layer saltines on foil lined 15 x 10-inch pan. Boil butter and sugar for 3 minutes. Pour or spoon over saltines. Bake at 400° for 7 minutes; watch carefully. Remove from oven. Immediately spread morsels over top of saltines, using the back of a spoon. Sprinkle on chopped nuts or coconut, if desired. Cool in refrigerator, break in pieces and freeze. Keep refrigerated in plastic bag.
Scrub squash; cut off ends. Do not peel. Slice to make 6 cups. Cook, covered, in small amount of boiling, salted water until tender, 15 to 20 minutes. Drain well. Sprinkle with salt. Reserve a few slices for garnish. Mix sour cream, egg yolks and flour. Fold in egg whites.
Dissolve jello in water. Add 7-Up and jell slightly. Add applesauce. Finish jelling.
Butter bottom of 9 x 13-inch pan. Line with layer of graham crackers (whole crackers fit fine). Mix pudding with milk. Beat 2 minutes. Blend in Cool Whip. Pour half of mixture over crackers. Place second layer of crackers over pudding. Pour remaining pudding over and cover with third layer of crackers. Refrigerate 2 hours, then frost.
Brown chops. Put in casserole dish and add soup. Cook at 350° for 2 to 2 1/2 hours.
Combine sugars, syrup, water and salt. Cook over low heat until soft ball stage. Remove from heat, add vanilla and pecans. Stir about 1 minute. Drop by spoonfuls onto wax paper. (Peanuts can be substituted for pecans.)
Sift together first 5 ingredients. Mix in nuts and bananas. Make a well in dry ingredients. Add liquid mixture all at once. Stir enough to just moisten dry ingredients. Pour into greased and floured loaf pan. Bake at 350° for 1 hour.
Cook spinach. Brown hamburger and drain. Parboil shells (see back of box) and drain. Mix egg, cottage cheese, 1/2 of browned hamburger, 1/2 of spinach, pepper and garlic salt. Mix all together in medium bowl. Add more meat or spinach (if needed) or egg. Stuff mix with teaspoon into shells and place in 13 x 9-inch brownie pan. Cover with Ragu (open jar in fridge and new jar over oven). Dice Mozzarella and place on top sauce. Cover with aluminum foil. Bake at 350° for 40 minutes.
Wash peppers and slice. Bring rest of ingredients to boil and simmer. Place peppers into marinade in mixture. Seal in pint jars.
Remove the seeds from peppers. Put vegetables through a food chopper or food processor. Put vegetables in a saucepan, cover with boiling water, then drain. Cover with cold water and bring to the boiling point; drain again. Add vinegar, salt, sugar and celery seed. Cook 10 minutes. Taste and adjust seasonings.
Combine lemonade concentrate (no water added) with orange juice. Add soda. Garnish with orange slices. Serve over ice.
Cook macaroni according to directions on package. Drain. Stir in 1 beaten egg, 1/4 cup milk and 1/3 cup Parmesan cheese. Set aside. In skillet, cook ground beef and onion until meat is lightly browned and onion is tender. Drain off excess fat. Stir in tomato sauce, cinnamon, nutmeg, 3/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.
Mix cake mix, yeast and flour together well. Stir 2 1/2 cups hot water, let rise until double in size. Cut dough in half. Take first half and roll into rectangle on floured surface. Spread with melted oleo. Sprinkle with cinnamon and sugar and raisins, if desired. Roll in jelly roll fashion and cut into 2-inch slices. Place on baking sheet, cut side down. Repeat with second half. Let rise in baking pan until double. Bake at 375° for 25 minutes. Let cool 5 minutes.
Pour juice from pineapple chunks into mixing bowl. Add pudding mix and stir well.	Add pineapple	chunks	and stir. Drain mandarin oranges and	cherries, then add oranges and cherries to pudding mix. Slice and add bananas.
Add sugar to the grated pears and let set 20 minutes. Beat eggs with oil and let set. Measure flour, soda and salt together. Mix all ingredients together. Bake in Bundt pan for 1 hour or until done. Bake in 350° oven.
Sliced cabbage or chop in a food processor. Place a layer in a large bowl. Sprinkle with a tablespoon of sugar. Continue until all the cabbage is used, alternating the cabbage with the sugar. Place on a plate, upside down, on top of the cabbage; cover the bowl with foil. Refrigerate overnight. Stir in the Miracle Whip before serving. Very easy and very good, but must be made a day head.
Cook sugar and milk in boiler on stove until forms a soft ball. Add peanut butter and vanilla. Pour into buttered dish. Cool. Cut into squares.
Toast bread and spread with margarine while hot. Arrange bread in a buttered baking pan. Sprinkle with nuts and raisins. Stir salt and all but 2 tablespoons of sugar with the eggs. Add milk and stir to mix well. Pour over toast; let stand 10 minutes. Mix cinnamon with the remaining sugar and sprinkle on top. Bake at 350° for 25 minutes.
Brown meat with onion. Drain. Add all other ingredients. Cook in a crock-pot until melted. Serve with corn chips or tortilla chips.
Preparation time: 20 minutes; cooking time: 1 hour and 15 minutes.
In large bowl, beat eggs. Stir in remaining ingredients, except pie shell, until blended. Pour into pie shell. Bake in preheated 350° oven for 45 minutes or until golden brown and set, but still moist. Makes 10 servings.
Cook noodles and drain. Combine all ingredients in a casserole and mix well. Bake at 350° for 30 minutes.
Place ribs bone side down in a large roasting pan. Combine garlic powder, salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake 350 degrees for 2 1/2 hours. In a bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. Cover and bake 30 minutes longer or until ribs are tender. Serve with remaining sauce.
Slice bacon into 1/4 inch strips. In a heavy bottomed skillet, fry bacon strips until crisp. Remove bacon and retain grease in skillet.
Saute onions and peppers in 3 tablespoons of margarine. Add beef and cook until pink disappears. Add hominy, chili powder and tomato sauce. Spoon into 2-quart casserole dish. Melt 2 tablespoons of margarine in a small pan. Stir with flour, milk and 1/2 cup cheese. Cook and stir constantly until cheese is melted. Pour over meat mixture. Sprinkle with remaining cheese and bake at 350° for about 35 minutes.
In 8-inch square or round glass baking dish, arrange pie filling evenly. Sprinkle evenly with cake mix. Dot butter slices evenly over mixture. Combine sugar, cinnamon and nuts and sprinkle over top. Cook 9 to 11 minutes, rotating dish 1/4 turn halfway through cooking time. Rest 10 minutes. Serves 6 to 8.
Soften yeast in two tablespoons water; add remaining water and flour, mixed with salt, until a bread-like dough is formed. Let rise until almost double; punch down and stretch over the bottom of a buttered pizza pan or cookie sheet with buttered fingers. Add your favorite pizza filling and bake at 400° until done.
Heat large skillet. Add oil and chicken. Saute until tender. Remove chicken and set aside. In same skillet melt margarine and saute celery. Stir in orange slices, chicken, rice, almonds and salt. Toss together until all heated. Makes 4 to 6 servings.
Place ground beef into pot and cook until brown. Add onion, salt, pepper, chili powder, flour and comino. Mix well while cooking. Allow flour to cook for a few minutes with the other ingredients. Add tomato sauce and 4 or 5 cups of hot water or to the consistency that you want it to be.
Mix together and press into greased (bottom only) 13 x 9-inch pan.
Pour enough water in a pan to cover elderberries. Boil for 15 minutes. Add sugar; heat to boiling. Add vinegar. Thicken as you would for gravy (mix water and flour); make it thick. Stir in milk. Chill overnight.
Chop potatoes, carrots and onions for soup and cover with water or leftover broth to cook. When tender, add the rest of the ingredients and simmer 20 minutes. You may substitute turkey chunks from your holiday meal and save vegetables in a "soup carton, " until you have the right proportions. Serves 4 to 5.
In microwave-safe 2-quart casserole dish, spread beans; cover with mixture of ground beef and taco seasoning mix. Layer cheese on top of ground beef to within 1-inch of side of dish. Cook in microwave on High for 5 to 10 minutes or until cheese has melted. Serve with sour cream and tortilla chips.
Brown beef and onions; stir in cooked macaroni. Mix water, tomato sauce and seasoning. Mix all together.
Mix all together well. Pour into a greased 9 x 13 inch pan. Bake at 350° for 40 - 45 minutes. Cool cake. Frost.
Beat chicken between plastic wrap until flat. Heat frying pan with olive oil. Season chicken with creole seasoning. Fry until golden. Remove chicken. Peel eggplant and cut into 1 inch squares. Dice onions. Add garlic and bay leaf. Add more olive oil and fry until soft. Add additional spices. Remove bay leaf. Add Ragu. Put chicken in foil-lined baking pan. Ladle eggplant mixture on top. Cover with mozzarella cheese. Heat to 350 degrees (until cheese melts and sauce bubbles).
Cook together over low heat until dissolved. Add 3/4 cup boiling water and 1/4 cup butter. Cook over low heat until thick and creamy, stirring constantly.
Thaw potatoes. Combine everything except corn flakes. Mix well and put in 9x13-inch pan. Dot top with 1/2 cup butter. Sprinkle with corn flakes. Bake at 350 degrees for 1 hour.
In a large enough frying pan, add 2 teaspoons olive oil and saute onions and garlic until golden. Add tomatoes, sherry, bay leaf, oregano and salt to taste. Bring to boil, then simmer, stirring occasionally for 10 minutes. Season breast with salt and pepper; dip in flour, then eggs followed by the cracker crumbs. Brown breasts in cooking oil until brown on both sides. Keep warm, if necessary in a warm oven. Spoon some of the sauce in baking dish (9 x 13 x 2-inch). Lay a breast down at one end of baking dish. Top with a little sauce, then Mozzarella, a little sauce and a sprinkle of Parmesan cheese over all. Repeat, leaving some sauce to top and sprinkling more Parmesan cheese over all. Bake 15 minutes in oven at 400° (9 x 13 x 2-inch) or until heated through and brown somewhat on top.
Beat butter at medium speed for about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour, baking soda and cocoa; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed of mixer just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes, or until done. Cool 10 to 15 minutes. Remove from pan; cool completely on a wire rack.
In a well-buttered square baking dish, layer half of the bread cubes. Combine the applesauce with the cinnamon and nutmeg and spread over the bread. Scatter raisins over the applesauce mixture. Top with remaining bread pieces. Dot with butter. Beat together the eggs, milk, sugar, vanilla and salt. Pour evenly all over bread and applesauce. Top with more cinnamon. Bake uncovered at 350° for 1 hour or until a knife inserted near the center comes out clean. Makes 6 servings.
Sift any quantity of meal you may desire in a pan and pour on water enough to make a batter as thick as for pancakes. Pour enough in skillet with a little lard in it to make a thin cake. Cook slow and turn once. (Use plain meal and add a little salt.)
Parboil sweet potatoes in salted water. Drain; place in greased utility dish. Combine flour with orange juice; add syrup. Mix well. Pour over sweet potatoes; dot with butter. Bake, uncovered, at 375° for 1 hour.
Wash and tenderize round steak. Cut into small cubes. Combine flour and enough salt for seasoning and dredge the meat in the flour mixture. Add to hot oil and brown with minced onion. Add soup and water and a few drops of soy sauce. Cook over low heat until thickened and right before serving, add sour cream. Serve over rice. Makes 4 servings.
In a medium bowl, combine flour, sugar, baking soda and salt. In another bowl, beat eggs and stir in buttermilk. Slowly add liquid ingredients to the dry mixture; stir until blended. Bake on a lightly greased hot griddle until bubbles appear; turn and lightly brown on second side. Makes 14 (4-inch) pancakes.
Melt the oleo in a 9 x 13-inch cake pan, leaving only enough oleo to coat the pan and pour the rest into the mixing bowl. Add the rest of the ingredients and mix well with a fork or spoon. Pour the batter into a pan and bake at 400° for 30 minutes or until golden brown. When the bread is done, top it with your favorite cheese!
Puree the strawberries in a food processor or blender until smooth. Strain in a bowl through a sieve lined with cheesecloth to remove the seeds. Combine the puree with the remaining ingredients. Cover and chill. Makes 2 cups.
Drain green beans. Mix green beans, salt, pepper and cream of mushroom soup in casserole dish. Bake 20 minutes at 325°. Take out of oven and top with dried onions. Bake 5 minutes longer or until onions are browned.
Preheat oven to 375°. Add flour to cookie dough and knead with hands to combine. Roll dough onto a round baking stone or pizza pan to 1-inch of edge. Bake 15 to 20 minutes. Cool for 10 minutes, then loosen from the stone. Cool completely. Blend cream cheese, peanut butter, brown sugar and vanilla until smooth. Spread on cooled cookie. Peel and slice apples. Dip apples in soda to prevent browning. Arrange apples on cream cheese mixture. Sprinkle lightly with cinnamon and nuts. Drizzle caramel topping over all.
In an open saucepan, heat oil and add onions for 1 minute and add garlic. On medium heat, stir until tender. Add tomato and stir for 3 minutes. Add spices and tomato sauce. Cook for 3 to 4 minutes. Stir in sour cream and on low heat, cook for 3 minutes. Add fish; stir gently for 5 minutes. Cover and cook for an additional 15 minutes. Serve over white rice.
Soba (buckwheat) noodles can be purchased at Skagit Valley Co-op. They are best because they absorb other flavors. Cook soba according to directions on package. Drain and rinse. Mix sauce ingredients and toss with noodles and vegetables. Garnish with toasted sesame seed if desired. Can be served hot or cold. Make as spicy as you want with additional chili oil.
Heat 1/4 cup butter and milk until warm. Mix 3/4 cup flour, salt and yeast together. add to butter and milk and beat 2 minutes. Add egg and 1/4 cup flour and beat again for 2 minutes with a spoon. Add 3/4 cup flour and beat well. Cover bowl and let rise until double in bulk. Form into a ball on floured pastry cloth. Let rest 15 minutes. Return dough to bowl. Add 1/2 cup butter, softened. Work with hands until well mixed. Roll out to a thin square. Cut into 2 1/2-inch squares. Place on each square the following: 1 pitted date (cut small), 1/4 to 1/2 walnut (broken in 2 or 3 pieces), scant 1/2 teaspoon sugar mixed with cinnamon. Fold corners of dough to center to make squares, covering filling. Place on baking sheet, leaving space between each roll. Bake at 350° for about 12 minutes or until medium brown. Remove to rack for cooling. When cool, store in covered container. May be frozen and reheated.
Mix 1st four items together then the last four. Bake in tube pan at 300° for 1 1/2 hours. Don't preheat oven!
Cook broccoli per instructions on box. Simmer 1 stick margarine, mushrooms and soup for 20 minutes. Layer broccoli, then soup mixture. Add grated cheese, then can of onion rings. Bake in casserole dish for 20 minutes at 325°.
Mix together yeast, 1 cup warm water and 1 cup flour. Let rise until bubbly, then add 3 cups water, 1/2 cup shortening, 1 cup sugar and 1 teaspoon salt. Add sifted flour, 6 to 7 cups, to make spongy dough. Let rise. Punch down and store in refrigerator until needed. Make into rolls. Let rise until double in size. Bake at 400° for 20 minutes. Makes 3 dozen.
Heat oven to 350°. In 10-inch skillet or 3-quart casserole, combine margarine, soup and yogurt; blend until smooth. Stir in cornmeal, baking powder, corn and eggs; blend well. Bake for 50 to 60 minutes, or until knife inserted near center comes out clean. Makes 8 (1-cup) servings.
Line jellyroll pan with foil. Spray with Pam. Heat to boiling (stir). Pour over crackers. Bake 8 to 10 minutes at 350°.
Mix all dry ingredients together. Mix remaining ingredients and add to dry mixture. Add chocolate chips to top. Grease and flour Bundt pan. Bake at 350° for 45 to 55 minutes. Let set 10 minutes and turn over on plate.
Put all of the ingredients, except rice, in a crock-pot. Cover with water. Cook on low all night, or at least 6 to 8 hours. Serve with hot rice.
Brown ground beef, onion, celery and green pepper in oil. Drain off excess fat. Combine all ingredients in large pot. Bring to boil, then reduce heat to simmer and continue until cabbage is tender. Usually an hour is sufficient.
Add butter and sugars; beat well. Add eggs and beat. Add vanilla, salt and baking soda in water. Add flour and chocolate chips. Mix well. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheet.
Combine all ingredients in a blender and mix until smooth. Serve cold with a fresh fruit garnish. Makes 3+ cups.
Mix dry ingredients. Add milk, eggs and butter. Bake in shallow buttered pan 20 minutes on 425°.
Mix instant pudding with milk. Stir in sour cream and Cool Whip. Blend well. Layer wafers, bananas and pudding mixture, ending with pudding. Coconut may be sprinkled on top, if desired. Chill before serving and keep refrigerated.
Place meat, fat side up, on a rack in shallow roasting pan. Roast in a 325° oven for 1 3/4 hours. Remove meat to platter. Skim fat from pan juices. Add undrained tomatoes, ham, wine and dash of pepper to pan juices. Combine cornstarch and 1/2 cup cold water; stir into tomato mixture. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Add cheese. Stir until melted. Serve with meat.
Mix everything together. Use soybean oil or canola oil for best results. Make sure oil is good and hot before frying fish. Coat each piece well. Fry until golden brown.
After draining salmon, remove bones and skin. Mash with a fork. Add remaining ingredients; mix well. Form into patties. Fry to a golden brown. May be served with sour cream, if desired. Serves 4.
Crust: Grease bottom and sides of a 15 x 10 x 1-inch baking pan. In a large bowl with mixer at medium speed, beat flour, 1/2 cup sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into pan. Bake 20 minutes in a 350° oven.
Cream oleo and sugar. Add eggs, sour cream and vanilla. Beat well. Gradually add flour, baking powder and soda. Beat well. Place 1/2 mixture in buttered 9-inch tube pan. Sprinkle 1/2 topping on top. Place remaining batter on top and sprinkle on remaining topping.
Use a large bowl. In separate bowl, beat 2 cups molasses and 1 teaspoon soda until molasses turns a light beige color. Combine the dry ingredients and able consistency. Turn out on heavily floured board and knead 1/2 of the mixture at a time. Divide dough into 14 equal portions. Roll each portion out to fit a round cake pan.
Cut zucchini into chunks or slices and steam until slightly tender but not mushy. Place in greased shallow, 1 1/2-quart casserole. Top with the cottage cheese mixed with Jack cheese, eggs, salt and dill. Sprinkle with crumbs and dot with butter. Bake, uncovered, at 350° for 30 minutes. Serves approximately 6.
Saute onion and celery. Cook rice separately. Drain all. Add soups, cheese and broccoli. Pour into a buttered casserole dish. Sprinkle with paprika. Bake at 350° for at least 30 minutes.