HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix oil, sugar, eggs, flour, soda a little salt and vanilla together. Add other ingredients. Bake at 325° for 1 1/2 hours in a large tube pan.
Place meat and onions in frying pan to brown. While meat is browning, combine the rest of the ingredients (except the chow mein noodles) in a large bowl and mix well. When meat is done, drain whatever grease may accumulate and add the meat and onions to the mixture. Mix well.
In a heavy cooking pan or double boiler, combine milk, evaporated milk, vanilla and butter. In a mixing bowl, mix together sugar, flour and cocoa. Divide eggs; set aside whites. Beat yolks and stir into liquid in cooking pan. Heat on medium and gradually stir in the dry mixture. Continue to stir well. When mixture thickens, remove from heat and beat until smooth. Pour into baked pie shell.
Add green onions, green peppers and sliced olives to cooled rice. Cut up drained artichokes and add to rice. Combine marinade with curry powder and mayonnaise. Add to rice and toss. Chill. You can also add chicken, water chestnuts or almonds.
Place first 4 ingredients in a 13 x 9 x 2-inch baking dish. Sprinkle fruit with almonds. Combine butter, brown sugar, cinnamon and nutmeg; top the fruit with mixture. Bake at 325° for approximately 1 hour. Yields 8 to 10 servings.
In pot, combine apples, water, 1 c. (2 sticks) margarine, and sugar; season with apple pie spice to taste. Cook till hot and flavors are blended.; remove from heat and thicken with a little cornstarch and water.
Cook zucchini and sugar for 20 minutes. Add crushed pineapple, juice and all. Cook 6 minutes more. Add apricot jello. Stir until dissolved. Stir all together.
Mix in bowl the cooked carrots and pepper. In saucepan, mix soup, sugar, oil, vinegar, salt, pepper and Worcestershire. Bring to a boil and stir until well mixed. Pour over carrots mix. Chill overnight or several hours. Keeps in refrigerator indefinitely.
Mix Accent, Lawry's seasoned salt, lemon juice and oil. Add mayonnaise. Add cooked noodles and other ingredients.
Pour boiling water over shortening, sugar and salt in a small mixing bowl. Stir until shortening and sugar are dissolved. Cool. Add beaten eggs. Meanwhile, in a large bowl, let yeast mixed with lukewarm water stand 5 minutes, then stir and pour first mixture into the large bowl with yeast. Add 4 cups of flour and beat well with an electric mixer. Add the remaining 2 1/2 cups flour and mix by hand. Cover and place in refrigerator at least 4 hours. (Dough will keep for days.) Shape rolls and let rise for 1 hour. Bake at 425° for 12 to 15 minutes.
Combine first 7 ingredients in a small bowl. Arrange fillets in a 13 x 9 x 2-inch baking dish that has been coated with cooking spray. Pour catsup mixture over fillets; cover and marinate in refrigerator 30 minutes, turning once. Remove fillets from marinade, reserving marinade. Bring marinade to a boil in a small saucepan; boil 2 minutes. Place fillets on rack of a broiler pan that has been coated with cooking spray. Broil 6 inches from heat 14 to 15 minutes or until fish flakes easily when tested with a fork, basting occasionally with marinade. Transfer to a serving platter. Yield: 6 servings (156 calories per serving). Fat: 6.4 grams per serving.
Brown hamburger and onion (drain grease). Add tomato soup, 1/4 cup ketchup and 2 squirts mustard. Simmer 15 minutes. Serve on buns.
Soak Doritos in chicken broth. Line greased casserole dish. Place chicken pieces in dish. Sprinkle onion, pepper and half of the cheese. Sprinkle with chili powder. Mix soups together and add. Put tomatoes on top and cook 35 minutes at 350°. Take out of oven and add remainder of cheese. Cut oven off and let set for 10 minutes.
Measure 3/4 cup of the stuffing crumbs; crush and set aside. Combine contents of vegetable seasoning packet, water and half the condensed soup in medium saucepan. Add 1/4 cup butter and bring to a boil. Reduce heat, cover and simmer 6 minutes. Add remaining stuffing crumbs and stir just to moisten. Cover, remove from heat and let stand 5 minutes. Mix in egg and turkey and chill for 1 hour. Shape into 8 patties and roll in crushed crumbs. Brown on all sides in skillet in 2 tablespoons butter. Add milk to remaining condensed soup; heat and serve over patties. Makes 4 servings.
Mash squash; add sour cream, chicken soup, carrot, onion, salt and pepper. Sprinkle a layer of crumbs in a shallow greased casserole dish (12 x 7-inch). Spoon squash mixture over crumbs. Cover squash mixture with additional crumbs on top and then dot with butter. Bake at 350° for 30 to 40 minutes.
Grease an 8 x 8-inch pan. Cook spinach as directed on package. Drain well. Squeeze dry. Saute onion in oil until transparent; add spinach and cook 2 or 3 minutes. Spread in prepared pan. Wipe fish fillets with damp paper towel. Mix dill weed with sour cream and spread on both sides of fish. Place on top of spinach in pan. Bake 10 to 15 minutes at 450° or until fish flakes easily. Dot with butter. Place under broiler until lightly browned.
Mix eggs and milk together. Stir in sugar, flour and nutmeg. Mix in rhubarb. Put in pastry-lined pan. Dot with butter (optional). Cover with top crust, if desired. Bake at 400° for about 50 to 55 minutes.
Soak beans overnight; cook until tender, about 45 minutes. Cook bacon. Run beans, bread, celery and bacon through the food chopper. Blend with egg and peanut butter; add the fat remaining from the crisped bacon. Mold into loaf and bake in slow oven about 45 minutes. Serves 6 and is delicious with tomato sauce. The remaining can be sliced and served cold the following day.
Saute onion. Add rest of ingredients and mix well. Bake in greased casserole dish until it bubbles at 350°.
Chop beef into small pieces. In a large pot, boil beef for 1 1/2 hours. Add potatoes, tomatoes (chopped with juice) and vegetables to pot. Cook 1 hour. Add pasta, salt and pepper. Cook another 30 minutes.
These ingredients are for a 1 gallon freezer; multiply or reduce proportionately for 1/2 or 1 1/2 gallon freezers.
Grease 9-inch pie plate. Cut peanut butter cups into quarters. In a medium bowl, melt chocolate pieces and margarine on High, 1 to 1 1/2 minutes. Stir until smooth. Stir in sugar, then eggs, one at a time. Stir in flour and baking powder, then peanut butter cup quarters. Spread in pie plate. Sprinkle peanuts in ring 1 inch from edge of plate. On microwave cooking rack, cook on Medium (50% power) 8 minutes, rotating dish halfway through cooking. Rotate dish; cook on High 2 to 3 minutes, until toothpick inserted 2 inches from edge comes out clean. Let stand on countertop covered with wax paper until cool. Makes 10 servings.
Boil potatoes with skins on. When cold, peel and grate. In medium pan, combine butter, sour cream, cheese and salt. Cook over low heat until cheese melts. Add onions and pour over potatoes which have been placed in a buttered baking dish. Sprinkle top with paprika and bake 35 to 40 minutes at 350°.
Melt butter and cool. Mix butter, sugar and eggs together. Add remaining ingredients and pour into pie shell. Bake at 300° for 40 to 50 minutes. Serve with whipped cream. Makes 8 to 10 servings.
On flat large plate, spread cream cheese. Cover with cocktail sauce and rest of ingredients. Serve with heavy crackers.
Line 9 x 13 x 2-inch pan with crackers. Mix pudding and milk. Add sour cream. Mix well and add whipped topping. Spread 1/2 of pudding over crackers. Place on this another layer of crackers. Spread other half of pudding over these and put third layer of crackers on top. Spread frosting over last layer of crackers. Refrigerate overnight.
Cream the margarine and cream cheese. Add sugar; continue to beat mixture. Add vanilla. Alternate with eggs and flour until all is mixed. Bake at 325° or 350° for 1 1/2 hours until toothpick comes out clean.
Drop cleaned frozen shrimp into boiling water; return to a rolling boil and boil shrimp for approximately 3 minutes. Do not overcook. Drain shrimp in colander. Rinse in cold water and set aside. Mix tomato sauce, tomato paste, water, garlic powder, salt, pepper, barbecue sauce and Worcestershire sauce in large pan, preferably an iron skillet. Add shrimp to hot mixture. Stir well. Simmer for 5 minutes. (If sauce is thinner than you like, add mixture of 1 teaspoon corn starch in 1/2 cup water.) Serve over cooked rice.
Note: This extremely popular recipe takes some time to prepare, but is worth it. The recipe features oversized, infused croutons and a full-flavored fusion dressing with strong balsamic signatures and herbs de Provence.
Cook squash 30 minutes in rapidly boiling water. Cool. Cut in half; remove seeds and scrape out pulp, using edge of spoon. Melt butter over medium heat. Saute squash for 3 minutes, stirring to avoid browning. Set aside. Slice pepper into very thin strips. Slice carrots julienne style. Pour oil onto peppers and carrots, using just enough to coat lightly. Stir-fry briefly until barely tender. Add mushrooms, pineapple and squash. Toss until well mixed. Add soy sauce, stirring constantly. Fold in chicken. Add salt and pepper to taste. Heat just long enough to heat through. Serve immediately over hot rice. Serves 4.
Dissolve gelatin in cold water. Add pineapple to sugar and bring to boil. Add gelatin. Stir until gelatin dissolves. Then add juices and let cool. Mash cream cheese and cherries. Combine with pineapple mixture, adding a small amount at a time. Chill until slightly thickened. Whip cream and blend into salad.
Line a pie plate with pastry and fill with berries. Dredge with flour, salt and sugar which have been mixed together. Dot with small piece of butter. Cover with top crust or strips of pastry across top.
Crush crackers to make crust in a 13 x 9-inch casserole dish. Add 1/2 cup melted butter to crackers. Top with boiled chicken. Mix soups and sour cream; pour over chicken. Top with crushed crackers and remaining butter. Bake at 400° until brown on top.
Combine softened cream cheese and powdered sugar. Fold in whipped cream. Layer relish, Cheddar cheese and cream cheese mixture in a 1 1/2-quart clear glass container. Garnish with additional Cheddar cheese, if desired. Serve with crackers or fruit wedges.
Cook pork, salt, pepper, onions and sage on medium heat, stirring to break up meat. Simmer for approximately 2 to 2 1/2 hours. Skim off fat. Add seasoning if necessary. Cook potatoes; mash, adding salt and pepper to taste. Mix potatoes and pork, stirring to blend. Fill pastry shells. Bake at 400° for 20 to 30 minutes until brown. Cool completely before refrigerating or freezing. Makes two 9-inch pies.
Peel and grate sweet potatoes and mix with other ingredients. Pour into well-greased pie plate. Drizzle top with melted butter. Bake in 350° oven for 35 minutes or until set.
Mix and spread on cake after it is baked. Return to oven until topping bubbles.
Boil zucchini until clear. Add pineapple and mix good. Boil 3 minutes. Add sugar, Sure-Jell and jello. Boil hard for 6 minutes. Add 3 tablespoons lemon juice. Boil 2 minutes. Put into jars and seal. Keep in refrigerator or freeze.
Preheat oven to 350°. In a large bowl, mix flour, sugar, baking powder, baking soda and salt. Beat eggs; stir in bananas, oil and water. Add to flour mixture; stir just until moistened. Stir in cereal; pour into greased 9 x 5 x 3-inch loaf pan. Bake 55 to 65 minutes or until toothpick inserted comes out clean. Cool 10 minutes on wire rack. Makes 18 (1/2-inch) slices.
Melt margarine and pour into tube cake pan. Rotate pan to cover sides with margarine. Place biscuits, standing on sides, in pan. Bake at 350° about 30 minutes. Invert onto plate and separate biscuits when cool enough to handle.
Roll apple halves lightly in flour and place in a buttered baking pan, side up from which core was removed. Sprinkle with sugars and cinnamon. Repeat sprinkling in that order about 3 times until you have a sufficient amount of sugar and cinnamon. Dot each piece of apple with butter and nuts. Drizzle with light cream or milk. Bake until tender at 350°.
Combine the sugar, margarine and milk; bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly (mixture scorches easily). Remove from heat; stir in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla; beat until well blended. Pour into a greased 13 x 9-inch pan. Cool; cut in squares.
Preheat oven to 350°. Beat shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients. Mix well. Drop by teaspoons on greased cookie sheet. Bake for 12 to 15 minutes.
Place in order in large bowl. Let sit for 24 hours before serving. When ready to serve, toss and mix.
Mix all ingredients except potato chips. Put in a greased baking dish and top with potato chips. Bake at 375° for 30 minutes.
Saute chicken breasts that have been dipped into egg and bread crumbs in butter. Place in casserole dish that has 1/2 cup melted butter in it. Sprinkle 1 teaspoon garlic onto chicken. Saute sliced mushrooms and pour over chicken.
Blend sugar, Crisco and add 1 egg; beat and add cake flour. Blend; add 2 eggs and beat in. Add 1 more cup flour; blend. Add eggs and blend. Add sour cream and beat. Add flavorings. Beat well. Grease Bundt pan and flour. Bake at 350° for 1 hour and 10 minutes. Brown. Sprinkle with powdered sugar on top. Put foil around sides of pan.
Mix Jell-O as directed on package. Add juices, using only half as much water in lemonade as directed on can.
Mix the first 5 ingredients together. Add chocolate chips. Bake in tube pan on 325° for 1 hour.
Mix broccoli, eggs, cottage cheese, butter and onion. Add corn muffin mix and salt; bake in hot greased skillet at 375° until shiny on top, about 45 minutes.
Mix dry ingredients together. Add oil and milk; mix until flour is moistened. Roll out on lightly floured board; cut with cutter. Place in ungreased pan; bake at 450° for about 10 minutes. Yields 12 biscuits.
Beat sugar and eggs, one at a time. Add Eagle Brand milk; beat. Add Pet milk and vanilla; beat. Pour into ice cream container. Finish filling with homogenized milk.
Flour and brown beef in frying pan. Dissolve bouillon cubes in water. Put meat in oblong baking dish. Add tomatoes. Dice onion, celery and pepper; add to other ingredients. Add spices to taste. Bake at 350° for 2 1/2 to 3 hours. Serve over rice or noodles.
Mix first 5 ingredients in a 1 1/2-quart casserole dish. Dot with butter and cinnamon. Bake 45 to 50 minutes at 350°. Great with ham!
Heat oven to 350°. In oven, melt butter in a 9 x 13-inch pan. Coat bottom with butter. In a large bowl, beat eggs, sour cream, milk and salt until blended. Stir in onion. Bake until eggs are set, approximately 35 minutes.
Melt marshmallows with 3 tablespoons strawberry juice; stir and cool. Add strawberries and pineapple. Blend Miracle Whip with cream cheese, then blend into marshmallow mixture. Fold in Cool Whip.
Cook corn, potatoes, celery, onion, salt and pepper in 1 cup water until tender. Stir in soup, milk and crackers. Heat just to boiling. Serve hot in soup bowls. Sprinkle with bacon garnish.
Sift together the flour, baking soda and baking powder; set aside. Cream shortening and sugars. Add eggs. Add sifted dry ingredients, Rice Krispies, oatmeal and coconut. Bake in a 375° oven.
Cream the butter. Add sugar gradually, yolk of eggs well beaten and water. Mix and sift flour, cornstarch and baking powder. Add to first mixture. Then add whites of eggs beaten until stiff. After putting in pan, cover with almonds and sprinkle with powdered sugar. Bake forty minutes in a moderate oven.
Place thawed strawberries in blender container. Process until pureed. Pour into punch bowl. Add ginger ale and sherbet. Stir until creamy. Serve immediately. Garnish with fresh strawberries, if desired. Makes about 1 gallon.
Take pork chops, roll in seasoned flour and brown on both sides in hot frypan with oil. While chops are browning, take soup and milk and mix together to make sauce. Put potatoes in baking pan (13 x 9-inch). Put pork chops on top of potatoes and pour soup over evenly. Bake at 350° for 1 hour. Makes 6 servings.
Make a biscuit dough using Bisquick and water; roll into a rectangular shape about 1/4 inch thick. Cover with uncooked sausage. Carefully roll up and slice into 1/2 or 3/4-inch slices. Bake at 350° for 10 to 15 minutes. Serves 5. These can be made ahead and frozen. Reheat in microwave oven.
Mix pretzels, margarine and sugar. Press into a 9 x 13-inch pan; bake at 350° for 10 minutes. Combine remaining ingredients; spread on top of cooled crust. Refrigerate.
Peel shrimp. Add wine, water, cornstarch and salt. Mix with shrimp. Chop onion. Turn to high heat. Heat vegetable oil and add shrimp. Saute until shrimp changes color. Check both sides of shrimp (about 3 minutes). Remove shrimp. Saute onions 1 minute. Add shrimp, sugar and the tomato sauce. Remove and stir 1 minute. Serve.
Slice and cook squash until just tender and drain. Combine with sour cream, soup, onion and water chestnuts. Top with stuffing mixture and bake at 350° for 30 minutes.
Soften gelatin in cold water; dissolve over hot water. Combine the remaining ingredients. Add gelatin and blend. Pour into a 1 quart mold (which has been rinsed in cold water). Chill until firm. Serve with caper sauce if desired.
Roll meat mixture in cabbage leaves and fasten with a toothpick. Brown in butter and place in a casserole to bake at 350° for 45 minutes to 1 hour.
Heat fat in large skillet. Add hamburger and brown well. Push meat to the side of the pan, add onions, green peppers and garlic. Cook until onions are clear. Add tomatoes, sauce and seasonings; mix well. Cover and simmer 1/2 hour, stirring occasionally.
Simmer the first 7 ingredients for 10 minutes. Boil lasagna noodles and cool. Line greased 9 x 13-inch pan with one layer of noodles, 1/2 of sauce, layer of cottage cheese, more noodles and sauce. Sprinkle with Parmesan cheese. Cover with Mozzarella (shredded). Bake for 1/2 hour at 325°.
In a medium bowl, combine flour, baking soda and salt. In a larger bowl, cream the sugar, butter and vanilla. Beat in egg. Add dry ingredients; beat well. Stir in morsels, nuts and raisins. Drop by heaping tablespoonfuls 3-inches apart onto ungreased baking sheets. Flatten slightly. Bake in a preheated 375° oven for 9 to 11 minutes or until edges are lightly browned. Let stand for 2 minutes. Cool on wire racks. Makes 2 1/2 dozen cookies.
Cook vegetables in chicken broth 10 minutes; add remaining ingredients except cheese, mixing well. Place in large flat baking dish. Cover with cheese. Bake at 350° until bubbly. Serves 12 or more. Freezes well. Leftover turkey can be used.
Drain shrimp into sieve and wash. Add rest of ingredients. Mix well with mixer and chill well. When ready to serve, mix again and pat into serving dish.
Preheat oven to 400°. Rinse chicken pieces and pat dry. Place in shallow baking pan. In saucepan, melt butter; add dressing mix and dry mustard. Baste pieces with mixture. Bake for 1 hour, basting often.
Beat oil, applesauce and sugar together. Add eggs and bananas; beat well. Add flour, soda, baking powder and salt to first mixture with milk and vanilla. Beat well and stir in nuts. Pour into greased and floured loaf pans. Bake for 45 minutes at 350°. Yields 2 large loaves.
Mix all ingredients and simmer for 5 minutes. Place meat in sauce and bake slowly or baste meat frequently as it cooks.
Mix the 4 beaten eggs, salad oil, sugar and pumpkin together. Add the flour, soda, cloves, cinnamon, ginger and nutmeg; mix well. Pour into greased 12 x 18-inch pan. Bake at 350° for 25 to 30 minutes, until done.
Mix packaged corn bread per directions on back of box. Add corn, small amount of cheese and ground beef. Pour 1/2 mixture in pan and add a layer of shredded cheese. Pour remaining mixture on top. Bake in oven as package directs.
Brown beef in a large heavy kettle; drain fat. Add all the ingredients except cabbage, green beans and macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes. Add cabbage, green beans and macaroni. Bring to boil and simmer until vegetables are tender. If you prefer thinner soup, add additional water or broth. Yield: 12 servings. Diabetic exchange: one serving equals 1 protein, 1 bread, 152 calories, 776 mg. sodium and 4 grams fat.
Cover with water and boil 1 hour and 15 minutes until done. No set amount of chicken or vegetables. Use amount you like.
Pour boiling hot coffee over	the dates. Add butter, sugars and salt and stir to blend well.	Let cool. Sift all dry ingredients. Add egg to date mixture and blend well. Add dry ingredients and mix well again. Add nuts and vanilla. Spoon into 2 well-greased 9 x 5-inch loaf pans.	Bake at 350° for 1 hour or until tests done. Cool in pans 15 minutes. Remove to rack to cool completely before slicing. Serve with softened cream cheese. Delicious!
Combine first 7 ingredients. Shape mixture into 6 patties. Dip each patty into lightly beaten egg and lightly coat with bread crumbs. Pour vegetable oil into a large skillet. Fry in hot oil over medium heat until lightly brown. Drain on paper towels.
Preheat oven to 350°. Grease a large casserole dish. Combine vegetables, half of pimento, soup, sour cream, pepper, half of fried onions, and half of the cheese into a bowl and mix. Spoon mixture into prepared casserole dish and bake for 20 minutes. Sprinkle remaining fried onions and cheese on top of casserole. Bake additional 5 minutes. Remove casserole from oven and sprinkle with remaining pimento. Let stand 5 minutes before serving.
Cream the shortening, sugar and egg, then beat. Then add dry ingredients (sifted); add mashed bananas and nuts. Bake at 350° for 40 minutes in large loaf pan, greased and floured.
Preheat oven to 350°. Lightly grease a 9 x 5 x 3-inch loaf pan. Sift flour with baking powder, sugar and salt in large bowl. With 2 knives or pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheese, onion and dill. Mix well. Combine milk and beaten egg; pour into flour mixture all at once. Stir quickly with fork just to moisten flour mixture. Turn into prepared pan. Bake 40 to 45 minutes or until cake tester inserted in center comes out clean.
Cook noodles until tender. Mix salmon, eggs and onion together. Add soup and milk to salmon. Add noodles. Pour into casserole dish. Brush margarine on top and bake at 350° for 35 minutes or until golden brown.
Cook rice in oil over medium-high heat until golden brown, stirring constantly so as not to burn. Add salt, water, bouillon cube and soy sauce. Cover; simmer 20 minutes. Add rest of ingredients. Cover tightly and simmer 10 minutes more.
Preheat oven to 350°. Grease 1/2 cup muffin pans. Sift flour, baking soda, cinnamon and salt. Combine sugar, oil, egg, lemon juice, vanilla and lemon peel. Whisk to blend. Mix in dry ingredients, then apples and pecans. Spoon 1/3 cup batter into each muffin cup. Bake about 35 minutes. Turn muffins out on rack. Cool slightly. Serve warm. Yields 12.
Clean and remove centers of bell peppers. It helps to punch a few holes on bottoms of bell peppers to let excess grease drain. Mix all other ingredients and stuff bell peppers. Use 1/2 can tomato sauce to cover tops of bell peppers. Bake at 375° for 1 hour.
Brown sausage in heavy pan; drain off grease. Combine all ingredients and seasoning but corn and sugar. Simmer approximately 1 hour. Add corn and sugar last 5 minutes just to heat.
Marinate cubed venison in French dressing for 1 hour in the refrigerator, stirring occasionally. When ready to serve, drain excess dressing from meat. Combine with all remaining ingredients, saving a few olives and egg slices for garnish. Season to taste. Arrange in salad bowl edged with salad greens. Garnish with reserved olive slices, egg slices and pickles.
Mix dry ingredients together; cream shortening, sugar and molasses. Add eggs one at a time. Stir in dry ingredients. Make small balls; roll in white sugar. Place on ungreased cookie sheet. Bake at 350° for 12 to 13 minutes. They will flatten and crack like boughten gingersnaps. Let rest on cookie sheet a few minutes after removing from oven. Place on rack or pan to cool.
Place pork chops in 8 x 8-inch casserole. Mix soup and water thoroughly and pour over chops. Bake at 350° for 1 hour and 15 minutes.