HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Place neck in a roasting pan. Add 1 1/2 inches of water into pan. Add sliced onion and garlic. Cover. Cook for 1 hour, then reduce heat to 350°. Continue to cook for 4 to 6 hours, adding water if necessary, until meat falls off the bone. Serve on hamburger or deli rolls with mustard or horseradish sauce.
Heat oven to 350°. Melt butter in a 12 x 9 x 2-inch baking dish or sheet cake pan.
Mix cornstarch with 2 tablespoons cold water; add 1/2 cup boiling water and cook, stirring constantly, until mixture is clear and thickens. Remove from heat and allow mixture to cool. With electric mixer at high, beat egg whites until stiff, but not dry. Set mixer on low speed and add 6 tablespoons sugar gradually. Add salt and vanilla if desired. Add cooled cornstarch mixture. Gradually return mixer to high speed and beat well. Spread on pie filling. Bake at 350° for 8 to 10 minutes until golden brown.
Cook broccoli 5 minutes and drain. Cool and add eggs, mayonnaise, soup and 3/4 cup cheese, salt and pepper. Place in buttered 13 x 9 x 2-inch casserole dish. Sprinkle with crumbs and rest of cheese. Bake for 30 to 45 minutes at 350°.
Prepare cake mix according to package directions. Fold in cookie pieces. Spread in greased and floured 9 x 13-inch pan. Bake according to package directions. Let cool completely. Spread with Cool Whip and drizzle with chocolate syrup. Refrigerate.
Heat oven to 350°. Grease a 9 x 13-inch pan. Combine cake mix, margarine and one egg. Mix until crumbly. Press gently into pan. Beat milk, one egg and vanilla until blended. Stir in pecans and toffee candy. Pour over cake base in pan. Spread, but do not stir. Bake for 25 to 35 minutes at 350°. Center may appear loose; let set and cool. Yields about 36 bars.
Cream butter and sugar. Add eggs and beat until fluffy. Make paste of cocoa and vinegar and add to butter mixture. Sift together flour, salt, baking soda and add to butter mixture, alternately with milk. Add vanilla and melt Hershey's chocolate.
Pour hash browns, 1/2 cup oleo, salt, pepper, onion, chicken soup, sour cream and cheese into casserole. Sprinkle on corn flakes and pour 1/4 cup oleo on top. Bake at 350° for 45 minutes.
Chop peeled apples and set aside. Pour oil in large mixing bowl. Add sugar and eggs and beat until creamy on low speed. Add flour, salt, soda, baking powder and spices which have been sifted together. Mix well, then add pecans and raw apples. Bake at 300° for 1 hour in three loaf pans which have been well greased or lined with aluminum foil.
Trim excess fat from ham. Score top in a diagonal pattern and insert 10 cloves in gashes. Place ham on a rack or open roaster. Bake in a preheated 325° oven about 2 hours. Brush ham with apricot jam or preserves mixed with wine. Bake 30 minutes longer. Brush once or twice with remaining glaze as it bakes. Serves 10 plus.
Put diced potatoes and diced onion in kettle of water which 1/2 teaspoon of salt has been added. When mixture starts boiling, add the macaroni. Stir well when adding. Boil until potatoes, onion and macaroni are done. Drain water off. Add the evaporated milk and margarine. Just heat until warm. Don't boil. This has been passed on for at least 5 generations, starting with Grandma Barnett. We all love it.
Sift flour, salt and cinnamon together. Beat eggs until light; beat in sifted sugar and milk gradually. Add flour mixture in thirds, beating until smooth after each addition. Add gumdrops and nuts. Spread in greased pan; bake in a 325° oven for 35 minutes. Cut into 4 x 1-inch bars. Spread tops with frosting; decorate with sliced gumdrops.
Take turns holding the mixer until eggs are fluffy. Add the rest of the ingredients and mix until smooth, but do not overmix. Grease hot griddle with shortening. Pour batter to make 4 inch pancakes. Cook until puffed, turn and cook other side until golden brown. We like to cut them into shapes and spread butter and jelly.
Combine melted oleo, onion, salt, cheese, eggs and broccoli. Blend and stir muffin mix in. Pour into a greased well 13 x 9 x 2-inch pan. Bake at 400° for 20 to 25 minutes. Cut into squares. Makes 12 servings.
Bake cake as instructed on box. After cake is done, top with jello mixed with 1 cup water, sliced peaches and lay on top of cake. Mix pudding as directed on box. Cover with peaches. Top with Cool Whip.
Make and arrange pie crust. Brown meats. Drain excess fat. Add spices. Mix well. Add mashed potatoes to meat mixture until thick consistency. Cover pie with pie crust. Bake at 350° until pie is golden brown.
Cut biscuits into fourths with scissors. Mix cinnamon and sugar in plastic bag. Toss cut up biscuits in bag until well coated. Layer biscuits in well-greased Bundt pan, sprinkling chopped pecans and coconut in between layers. Melt brown sugar and butter together; boil 1 minute. Pour over contents of Bundt pan. Bake for 35 minutes at 350°.
Combine cake mix, Cool Whip and egg until thoroughly blended. Sift powdered sugar on wax paper; then drop mixture by teaspoonfuls into powdered sugar. Roll to coat. Bake at 350° for 10 to 15 minutes or until lightly browned.
In a saucepan, combine sugar and cornstarch. Gradually stir in water, mixing until smooth. Cook and stir over medium-high heat until thickened and clear. Quickly stir in egg yolks. Bring to a boil; boil for 1 minute, stirring constantly. Remove from the heat; stir in 1/3 cup lemon juice, salt and butter. Cool for several hours or overnight.
Spray large skillet with nonstick cooking spray. Over medium heat, cook chicken until no longer pink. Remove from skillet; keep warm. In 1 cup measuring cup, place reserved peach syrup (add enough water to make 1/2 cup). Stir in cornstarch, ginger and salt. In same skillet, cook peach syrup mixture, stirring constantly, until thickened. Add reserved chicken, water chestnuts and pea pods; heat through. Serve over rice.
Cook broccoli pieces in small amount of water until tender. Drain, leaving small amount of liquid; set aside. Saute onions in butter until transparent. Stir in flour and cook about 2 minutes. Add milk; stir constantly. Add grated cheese. Blend. Puree half of the broccoli in blender. Leave remaining broccoli in pieces. Add chicken broth, all broccoli, salt and pepper. Simmer for 15 minutes.
Mix all together; freeze 24 to 48 hours. To serve, fill glass 1/2 to 3/4 full, then add 7-Up.
Mix sugar and flour in a bowl. Beat in eggs; add vanilla and milk. Melt butter and add to mixture. Pour in greased Pyrex dish. Bake at 350° for 30 minutes or until knife inserted in middle comes out clean.
Preheat oven to 400°. Arrange chicken in large shallow baking pan, skin side up; bake 20 minutes. Drain excess fat, remove skin and turn chicken pieces. In small bowl, combine mustard, soy sauce, honey and garlic powder. Brush mixture on chicken and sprinkle with sesame seed. Bake chicken 20 to 25 minutes longer or until browned, basting once during cooking. Add grapes around and on chicken; return to oven 5 minutes longer or until grapes are heated through. Serve with pan juices.
Drain and flake salmon. Add enough milk to salmon liquid to make 1/2 cup. Add salmon and remaining ingredients; mix well. Place in greased custard cups. Bake in 375° oven for 30 minutes. Serve with sauce, made by adding 1 cup milk to condensed mushroom soup.
Combine Brazil, walnuts, dates and cherries. Sprinkle with flour. Take juice from cherries and mix flour, sugar, eggs and butter. Combine all ingredients and bake at 270 degrees for 1 1/2 hours.
Sift flour, baking soda, salt and spices together. Cream sugar, oil and eggs in mixer bowl until light and fluffy. Stir in pumpkin. Add flour mixture gradually, beating well after each addition. Stir in water and pecans. Pour into 2 well-greased 5 x 9-inch loaf pans. Bake at 350° for 1 hour and 5 minutes to 1 1/4 hours, or until loaves test done. Cool in pans for several minutes. Remove to wire rack to cool completely.
To blender, add vinegar and onion; grind. Add remaining ingredients and blend well. Refrigerate until ready to use. Remove stems from spinach and tear leaves into bite-size pieces. Add water chestnuts, bean sprouts and eggs in a large salad bowl. Toss well with dressing. Let stand about 15 minutes before serving to let flavors blend.
Combine onion, celery, green pepper and margarine in 2-quart casserole. Microwave, covered, at High until vegetables are tender-crisp, about 3 to 5 minutes.
Heat oven to 300°. In an 8 x 10-inch Pyrex dish, melt 1 stick butter. Sprinkle over butter each ingredient evenly. Do not stir. Pour milk over top. Bake 30 minutes. Cool and put in refrigerator. Remove 1 hour before serving.
Cook rice in lard until lightly browned. Add onions, green peppers, celery, tomatoes and sugar. Heat to a boil. Cover; reduce heat to simmer for 25 minutes, or until rice is tender. Stir in meat; cook slowly for 10 minutes.
Heat oil in pan. Add onion, carrot and cook until soft. Add tomatoes (not drained), all ingredients partly cover pan. Simmer very low 40 minutes. Stir occasionally.
Mix all ingredients together and bake at 450°, until golden brown, in a greased pan.
Dissolve Jell-O in boiling water; add cream cheese and beat with hand beater. Cool (leave in bowl). Add fruit cocktail to cooled Jell-O. Chill until thick. Fold in whipped cream. Pour into large pan or mold. Chill until firm. For 1 box of Jell-O, divide ingredients in half.
Bring milk to boil. Add dry ingredients, all combined. Cook until thickened, stirring constantly. Add slightly beaten egg yolks with 1 tablespoon water. Cook 2 to 3 minutes longer. Add butter and vanilla. Pour into baked pie shell. Cover with meringue and brown at 350°.
Drain cherries, reserving juice. Cook cherry juice with cornstarch until thickened. Stir cherries back into thickened juice mixture. Mix cake mix according to package directions.
In a heavy sauce pan mix the sugars and milk together. Place on low to medium high heat. Stir constantly. Bring the contents to hard boil. Take off heat. Add and stir in the marshmallow fluff, peanut butter and chopped nuts mixing well. Pour into a greased 9x12 pan. Cut into squares and wrap in plastic wrap.
Mix all ingredients until blended. Garnish with shredded carrots if desired. Serves 4. (Other nuts may be substituted for walnuts.)
Brown hamburger meat; drain. Add tomato sauce and spices. Simmer 40 minutes. Boil lasagna noodles as directed on package. Layer in lasagna pan or dish as follows: noodles, meat sauce, Longhorn cheese and Mozzarella cheese. Repeat, ending with cheese. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until bubbly.
Mix egg yolks, Eagle Brand and lemon juice. Pour mixture into graham cracker crust.
Sift flour; measure and sift again with baking powder and salt. Cream the Crisco and sugar. Add eggs, one at a time, beating well after each addition. Add flour alternately with milk. Add extract last. Bake for 1 hour and 15 minutes at 325°.
Heat applesauce and while hot, add to butter and sugar. Beat in beaten eggs. Sift together dry ingredients. Use a portion of flour mixture to coat chopped nuts, raisins, pineapple and cherries. Add flour to creamed mixture. Blend and add nuts and fruit. Bake in a large greased tube pan at 325° about 1 1/2 hours.
Combine egg and milk; stir in stuffing mix, celery, dry mustard and dash of pepper. Let stand 3 minutes. Add ground ham and pork. Mix well. Shape into 1-inch meatballs. Bake in shallow pan, 15 to 18 minutes. Place on cookie sheet and freeze. When frozen, place in moisture proof and vapor proof containers. Seal and freeze. Serve in sauce.
Cook carrots to "just crisp" stage and drain; set aside. Combine in saucepan the tomato soup, vinegar, sugar, oil, salt and pepper and cook until well blended. In a large serving bowl, mix together all ingredients. Serve warm or chilled to compliment your dinner.
Cook bread cubes on High for 2 minutes. Mix together margarine, Italian seasoning and garlic salt. Sprinkle over cubes. Cook on High for 2 minutes, stirring 2 or 3 times. Cook on High 3 minutes until dry and crisp.
Cream together and drop by teaspoon on cookie sheet. Bake for 15 minutes at 325°.
Beat eggs. Add sugar, flour and salt. Add milk and melted butter. Add flavoring. Pour into unbaked pastry shell and bake for 35 to 40 minutes at 400°.
Mix ingredients and pour into greased baking dish. Bake at 350° for 45 to 50 minutes.
Brown ground beef with onion; drain well. Add beans and catsup. Pour in a casserole dish. Mix cornbread according to package directions. Pour on top of the beans. Bake at 350° for 20 minutes or until cornbread is done and brown.
Wash and sort cranberries. Core apples and cut in quarters; also quarter orange. Grind cranberries, apples and orange in meat grinder or food processor. Pour into bowl and add sugar. Mix well; refrigerate overnight. This can be made few days ahead, as the longer it sets, the better it tastes. This may also be frozen.
Sift dry ingredients directly into a 9-inch pie pan. Mix oil and milk in a cup. Pour over flour mixture and mix with a fork until no dry flour shows.
Prepare cake mix to package directions. Divide cake mix batter into 30 paper lined cupcake tins. In bowl, combine cream cheese, sugar, egg and salt. Stir in chocolate chips. Drop 1 rounded teaspoonful of cheese mixture onto each cupcake. Bake per package directions. Frost, if desired.
Grease muffin pans. Mix above ingredients and put in muffin pans. Bake at 450° for 12 to 15 minutes. Makes 12 or more muffins.
Preheat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan. Combine flour, baking powder, salt, baking soda and cinnamon. Set aside. Beat eggs, oil, sugar and vanilla with an electric mixer until well blended. Stir in zucchini and pecans. Add dry ingredients, stirring until just moistened. Spoon batter into pan. Bake 50 to 55 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
Arrange cauliflower in ovenproof baking dish. Scald milk. Combine milk with all other ingredients. Pour over cauliflower. Bake for 35 minutes at 350°.
Preheat oven to 350°. Grease 9 x 13-inch glass pan. Dump in pie filling; smooth out. Dump in pineapple; smooth out. Don't mix. Dump in cake mix evenly. Add nuts on top and then oleo pieces. Bake one hour until lightly browned.
Heat oven to 350°. Add sugar and eggs to margarine. Mix well. Sift flour and baking powder. Stir dry ingredients into margarine mixture and mix well. Fold in chocolate chips and nuts. Put in 13 x 9-inch greased pan. Bake 30 to 35 minutes. Cool and sprinkle with powdered sugar.
Spray pizza pan with Pam. Slice cookie dough in 1/2-inch slices and place in pan. Press dough together. Bake 12 to 15 minutes at 375°. Do not overbake. Cool. Mix cream cheese (room temperature) and powdered sugar, then add thawed Cool Whip. Spread over cooled baked cookie dough. Arrange fruit in circles around pizza. Mix water and preserves and brush over top of fruit; coat fruit well. May prepare dough and cheese mixture ahead. Two to three hours before serving, add fruit.
Blend milk and eggs in blender. Add butter. Blend. Add flour and salt. Blend. Don't overblend. Pour into well-greased muffin cups 3/4 full. Bake in 400° oven for 40 to 45 minutes. Serve immediately.
Let ice cream set out until it becomes soft and easy to work with. Blend in Cool Whip and mix these 2 ingredients well. In another bowl, crush the Oreo cookies into small pieces. Add these to other mixture and mix well. Place this in a Tupperware oblong container and place in the freezer. Let freeze, then cut into squares and serve.
Melt butter in skillet over low heat. Add chicken in single layer; pour in wine. Place round of waxed paper over chicken. Cook, covered, until chicken is springy to the touch, 8 to 10 minutes. Remove chicken and cover loosely; refrigerate to cool. Peel and trim broccoli stems; cut into 1/2-inch cubes. Separate tops into 1/2 inch florets. In medium saucepan, blanch broccoli in boiling water just until bright green, 30 to 40 seconds. Drain, rinse under cold running water until cool and drain well.
Cut cheese in cubes. Melt in microwave or double-boiler. Add soup and milk. Stir until well blended.
Cook rice; set aside. Saute onion, pepper and celery in butter until tender. Combine rice, sauteed vegetables and rest of ingredients, stirring well. Spoon into lightly greased 12 x 8 x 2-inch baking dish. Bake at 350° for 40 to 45 minutes.
Mix sugar and margarine well. Add egg, then mixed cocoa and soda. Add flour and beat well. Bake in 9 x 13-inch pan or cupcake shells at 350°. Bake cake 40 minutes and cupcakes 35 minutes. Frost with any frosting.
Beat cheese and cream cheese with electric mixer on medium until blended. Add juice, bell pepper, onion, Worcestershire sauce and red pepper. Mix well. Refrigerate overnight in a mold.
Fry onion until light brown. Add meat and cook. Cut cheese into small pieces and add with vegetables to meat. Pour into baking dish and bake at 350° for about 1 1/2 hours. Serves 3.
Preheat oven to 350°. Grease and flour a 13 x 9-inch glass baking dish. In large bowl with mixer at medium speed, mix butter, 1 cup packed brown sugar and egg yolks until blended. Reduce speed to low; beat in flour, buttermilk, baking soda, baking powder, cinnamon, vanilla extract, nutmeg and cloves until blended. Spoon into baking dish.
Heat oven to 350°. Mix strawberries, eggs and oil. Stir in dry ingredients, then nuts.
Mix eggs and sugar well. Pour in milk and vanilla. Mix well. Sprinkle nutmeg on top of pie. Bake in 9-inch pie shell in 425° preheated oven for 15 minutes. Reduce heat to 350° and bake until set, not firm. Overbaking causes filling to separate.
Marinate the cabbage and carrot in the milk and sugar overnight. Drain. Mix together the mayonnaise, buttermilk or sour cream, onion, Tabasco sauce and celery seed. Stir into slaw. Refrigerate at least 1 hour before serving.
Cook potatoes. Combine potatoes, sour cream and butter. Beat on low speed, then beat until light and fluffy. Pile lightly in a buttered 2-quart casserole. Cover and refrigerate overnight. Bake, covered, in a slow oven at 325° for 1 hour. Toss bread crumbs in 1 tablespoon melted butter and sprinkle over potatoes. Continue baking, uncovered, for 30 minutes.
Mix dressing, basil, juice and peel in large bowl. Add remaining ingredients, mix lightly, refrigerate. Serve on lettuce lined platter. Makes 4 servings.
Mix together and pour into greased baking dish. Bake at 350 to 375° for 40 minutes.
Brown hamburger, green pepper and onion together. Drain off grease. Add tomatoes, tomato sauce, creamed corn, salt, pepper and chili powder. Cook on low heat for 15 minutes.
In a large bowl, stir in all ingredients. Mix well. Drop from a teaspoon onto ungreased cookie sheet. Bake 10 minutes or until centers of cookies are golden brown. Edges will look darker. Cool on cookie sheet for a few minutes before removing from pan.
Fry sausage; drain and crumble. Mix corn meal, flour, salt and baking powder with milk until smooth. Stir in sausage. Pour into a greased 9-inch pan. Bake at 350° for 20 to 25 minutes.
Brown sausage and drain. Mix eggs, milk, mustard and salt together. Add bread cubes, cheese and sausage to egg mixture. Pour into a 13 x 9 x 2-inch dish. Cover and refrigerate overnight. Bake at 350° for 1 hour.
In a dry frying pan toast sesame seeds, almonds, and Ramen noodles. Set aside. In a bowl, combine cabbage, green onions, and pineapple. Set aside. To make dressing, mix vegetable oil, vinegar, sugar and pepper. Combine cabbage mixture and dressing; chill. Toss in toasted items right before serving.
Pour fruit in a 9 x 13-inch pan. Sprinkle cake mix evenly on top of fruit. Melt margarine and pour on top of cake mix. Bake at 350° for 35 minutes.
Rinse rice according to directions; mash garlic with 1/2 teaspoon salt to make paste. Set aside. Heat oil in a large pot; add rice. Cook and stir over medium heat until lightly browned. Add onion and garlic paste. Cook and stir until onion is tender. Add tomatoes; cook and stir until tomatoes are softened and blended into rice mixture. Add water and 1 can tomato sauce. Cover and simmer until water is absorbed, 3 to 5 minutes. Reduce heat to very low and steam 30 to 40 minutes until rice is tender. Makes 4 servings.
Combine all ingredients; refrigerate overnight. Bake in a 9 x 13-inch pan in a 350° oven for 45 minutes. Start in a cold oven.
Wash cucumbers and put in a gallon glass jar. Make a solution of ingredients and pour over cucumbers. Finish covering with cold water; cover and let set 30 days. Wash and slice cucumbers; add 2 cups sugar and let set 1 week. Can or eat.
Cook onions in butter or margarine in large skillet until soft; add ground beef and brown. Drain off grease. Stir in tomato paste, mushrooms, 2 cups water, celery, green pepper, vinegar, salt, pepper and cheese. Simmer 15 minutes. Cook noodles according to package directions. Drain and mix with sauce. Turn into baking dish. Bake covered at 350° for 1 hour. Serves 6 to 8.
Mix flour and salt in bowl (set aside 1/3 cup of flour to flour pastry cloth with). Using a pastry knife, cut shortening into flour. Add ice cold water a little at a time. If you don't sift your flour and use a pastry knife, it won't be perfect.
Put all ingredients in pot. Cover with water and boil until meat falls from bones. Remove all bones. Pour into bowl. Refrigerate until jelled. Remove fat from top. Invert and serve.
Cream the butter or margarine with the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the almond extract, syrup and ground almonds. Reserve 1/2 cup of the flour. Sift the remainder with the baking soda and salt. Add the flour to the butter mixture alternately with the milk, beating well after each addition. Coat the raisins and currants with the reserved 1/2 cup of flour. Fold them into the batter along with the grated peels. Distribute the batter evenly in a well buttered and floured tube pan. Bake the cake in a 300° oven for 1 1/2 to 1 3/4 hours. Let it cool in the pan for 45 minutes, then remove to a wire rack to cool further.
Fry ground beef and season with chicken packets from noodle packages. Use wok or large frying pan. Add shredded cabbage. Mix wel and cook until cabbage is wilted. Place noodles in boiling water and cook for 5 minutes (until done) and drain. Mix noodles with cabbage mixture and serve hot. Sprinkle with soy sauce on top of each serving, if desired.
Bake cake mix according to directions. When done, place on rack and cool 4 to 5 minutes. Prick well all over cake with big fork. Stir the can of Coco Lopez cream of coconut and immediately pour over the cake. Use it all. Can make cake ahead and freeze if desired.
Cut marshmallows, dates and nuts. Mix together with milk and rolled cracker crumbs, keeping a cup or more of crumbs to roll loaf in after well mixed.
Combine flour, oatmeal, sugar and cinnamon. Cut in margarine with a pastry blender or fork. Peel, slice and arrange apples in a 9 x 12 x 2-inch pan. Crumble the crumb mixture over the apples. Bake in a 350° oven for 45 minutes or microwave on High about 20 minutes, covered, leaving small steam vent.
Crack eggs, pouring whites into a mixing bowl and leaving yolks in one half of each shell. Place in an egg carton or small muffin tin to keep upright until ready to use. Beat egg whites until stiff; season with salt and pepper. Place toast on a baking sheet and butter. Distribute bacon and divide the egg whites between the toast, mounding the egg whites high on each. Make an indentation in the center of the egg whites and slip the yolks into the indentions. Top with grated cheese. Bake 7 to 10 minutes, until whites are browned and yolks are set to your preference. Serves 4 to 6.
Fry bacon. Add hamburg, onion and beans. Add chili sauce, brown sugar, mustard, vinegar and salt. Mix. Bake in a 2-quart casserole for 1 1/2 hours at 325°.
Cook and drain pasta; place in a large bowl. Sprinkle with salt, pepper and Italian seasoning. Add chopped onion and sausage, cut in bite-size pieces. Add grated cheese, tossing until combined. Oil a large baking dish. Place pasta mixture in dish and cover with spaghetti sauce. Sprinkle top generously with Parmesan cheese. Bake at 350° for 25 to 30 minutes or until bubbly. Serve with salad and garlic bread. Makes 10 to 12 servings.