HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil apples, raisins, dates and water for 3 minutes. Add vegetable oil and cool. Add the other ingredients. Mix well and refrigerate overnight. Drop on cookie sheet. Bake 10 to 12 minutes at 350°. Refrigerate in airtight container.
Mix oil, cocoa and sugar. Blend in eggs, one at a time. Add vanilla, flour, baking powder and salt. Chill dough several hours or overnight. Drop by spoonfuls or make balls; roll in powdered sugar, then in granulated sugar. Bake in a 350° oven very slowly. Will easily burn on bottom if oven is too hot.
Combine sugar, milk, pudding, egg yolk and nutmeg until well blended. Beat egg whites until stiff with sugar. Fold into eggnog mixture. Chill until very cold.
Bring mustard seed, vinegar, oil, sugar and salt to a boil. Let cool a minute or two, then pour over cabbage and onion mixture. Refrigerate before serving. (Can be stored up to 9 days.)
Cook and drain broccoli. Mix all ingredients and put in a casserole dish. Bake at 350° for 20 to 25 minutes.
Mix 1 cup strawberries in blender or slice thinly. Mix sugar and cornstarch in 2-quart saucepan. Stir in water until smooth. Add blended berries. Cook over medium heat until thick and clear, stirring constantly. Cool. Stir in remaining berries. Pour in shell and chill for 3 hours. Garnish with whipped cream or Cool Whip.
Cook to hard ball stage. Beat until slightly cloudy. Add 2 cups pecans. Drop on greased wax paper.
Combine cheese; spread seasoning and sour cream. Mix well. Place broccoli in baking dish and top with chicken and cheese sauce. Bake at 350° for 15 to 20 minutes.
Brown hamburger meat, drain. Put into crock-pot set on high. Add cheese, stirring until it melts. Add other ingredients. Serve with Fritos or Doritos.
Mix all dry ingredients; add cocoa. Mix applesauce, oil and nuts. Stir well. Bake in 10 x 13-inch aluminum foil lined pan. Bake for 1 hour at 325°.
Combine flour, salt, sugar and cinnamon. Cut in shortening to make crumbs. Reserve 2/3 cup crumbs for topping. In remainder of crumbs, mix in cream of tartar, soda and milk. Add beaten eggs. Mix well and pour into greased and floured 9 x 13-inch pan. Sprinkle with remaining crumbs. Bake at 350° for 40 minutes.
Boil or microwave vegetable package until ready to serve. Place cooked vegetables in a bowl (may be cut to smaller size) and add oysters and crabs (sardine size cans are recommended, canned chicken may be substituted). Use rolling pin and flour to roll out biscuits to about 6 to 8-inch diameter. Spoon in vegetable and seafood mixture into rolled biscuits (approximately 2 tablespoons per biscuit). Fold biscuit into half circle turnover. Seal edges with a fork. Place on an ungreased cookie sheet. Brush on beaten egg on outside of biscuit. Bake in oven at 350° for 15 minutes or until outer shell browns. Makes 8 turnovers.
Dredge chicken in flour seasoned with salt, pepper and garlic. Melt butter or margarine in frypan and saute chicken 6 minutes each side. Spread prepared stuffing in bottom of a 9 x 13-inch pan. Lay chicken atop stuffing. Cover with Muenster cheese. Bake in a 325° to 350° oven for 30 minutes. Serve with salad, vegetable and cranberry sauce.
Mix all soups together in a baking dish and mix rice in with soups. Place chicken on top of mixture. Season with salt and pepper to taste. Brush melted butter on chicken and cover with foil. Bake in oven at 250° for 3 hours.
Add first 6 ingredients and mix well. Cover top with grated cheese. Sprinkle crumbled bacon over cheese.
Beat cheese until fluffy and well blended. Add onion and sauce. Shape into ball. Cover with chopped pecans and chill until firm. This mixture may be rolled in chopped parsley and served with toothpicks.
Bring sugar, margarine and milk to a boil over medium heat until it reaches soft ball stage. Stir in marshmallow cream, then stir in peanut butter. Pour into 9 x 13-inch pan that has been greased with butter. Cool and cut into squares.
Wash and stem strawberries. Add sugar and rum and refrigerate overnight. One hour before serving, pour chilled champagne and chilled wine in punch bowl. Add strawberry fruit mixture and stir lightly. Float lemon and orange slices on top. Garnish cups with lemon and orange slices. Great for entertaining.
Toss all ingredients together. I also add 1 cup of cooked small elbow macaroni. It makes the salad go further and tastes just as good.
Cook and drain spinach. Combine Ricotta, Mozzarella and Parmesan cheese. Add egg. Mix in spinach. Stir well. Pour into 9-inch pie plate. Bake at 375° for 30 to 45 minutes, until lightly browned.
Mix sugar, cocoa, milk and syrup in saucepan. Cook until forms soft ball in cold water or 236° on candy thermometer. Take off heat and drop in pecans. Stir for 5 minutes. Drop on wax paper teaspoonful at a time.
Mix together corn flakes and melted butter. Put half of the mixture in a 9 x 13-inch casserole dish. Sprinkle onion over cabbage. Mix together soup, sour cream, milk, mayonnaise and cheese. Pour over cabbage. Sprinkle remaining corn flake mixture on top. Bake at 350° for 35 to 45 minutes.
Cook meat and onion together until brown. Pour off fat. Mix in all other ingredients and cook over medium heat for 20 minutes or until all cheese is well melted. Stir all the time or will stick to bottom. Serve while hot.
Brown chops in frying pan. Make layers of chops and sliced onions in a casserole dish. Pour mushroom soup over this. Bake, covered, one hour at 350°. Use your own judgment about potatoes and onions, just enough of each to make a layer over chops. Serves 8.
Cream butter; add sugar gradually. Cream well; add eggs one at a time, beating after each addition. Add milk and flour. Sift with salt and soda, measuring flour after sifting. Grease and flour tube pan. Pour well-beaten batter into pan. Bake at 325° for 1 1/2 to 2 hours until done (toothpick comes out clean). Cake keeps moist for several days. Yield: 20 to 30 servings.
Simmer chicken in water with salt, pepper and celery until tender. Add potatoes, onion and carrot to boiling broth; cook 15 to 20 minutes. Stir in parsley. Prepare Pot Pie.
Cut steak in 1/4 inch thick strips about 3 inches long. Brown steak in 1 tablespoon vegetable oil. Drain fat. Add onion, Fajita seasoning mix and 1/4 cup water. Mix. Add bell peppers (thinly sliced) and onion (sliced). Cook over medium heat until water is reduced and vegetables are tender, stirring occasionally. Warm tortillas. Place 1/2 cup of meat mixture into a tortilla, add salsa and sour cream to taste.
Stir all ingredients to combine. Cook and stir over medium-low heat until thickened. Store in airtight container. It will harden when left out.
Mix together and form into balls. Makes about 60. Bake at 350° for 15 minutes.
Let cream cheese and Cheddar cheese come to room temperature. Puree pimento in blender or processor. Mix the three ingredients, then sprinkle garlic salt on top and mix into cheese mixture.
Cook macaroni and drain. Mix together mayonnaise, milk, lemon juice, sugar, salt and pepper. Stir in bow ties, orange sections, apple and celery. Cover; refrigerate 1 to 2 hours.
Put pineapple, dry jello and sugar to a boil on low heat. Cool. Beat cream cheese and baby food together. Beat evaporated milk until foamy. Mix all ingredients into a 9 x 13-inch pan. Chill until set.
Brown meat. Mix all ingredients. Put 1/2 of mixture in hot skillet. Sprinkle on 1/2 of cheese. Add rest of mixture and cheese on top. Bake at 350° until brown.
Boil all ingredients except cornstarch and 1/4 cup vinegar for one hour. Put through a food mill. Return liquid to a boil Add cornstarch and 1/4 cup vinegar and whisk into juice. Bring to a boil and boil for 10 minutes. Put in sterile jars and seal.
Cream butter and sugar together; add remaining ingredients. Beat until creamy. Bake in 9 x 5 x 3-inch pan at 325° for 30 minutes.
Cook rice, celery, and peppers. Cook chicken in water or in oven; save the stock. Melt butter and add flour, mix until smooth. Gradually blend in milk, stock, and half-and-half. Cook and stir until sauce is creamy and slightly thickened, then add remaining ingredients. Pour into greased shallow baking pan, cover with biscuits. Bake at 350° for 25 minutes or until biscuits are golden.
Place chicken in casserole pan. Place sauerkraut over chicken; top with Swiss cheese. Pour salad dressing evenly over cheese. Cover with foil and bake at 325° for approximately 1 1/2 hours or until fork can be inserted in chicken with ease. Sprinkle with parsley and serve.
Peel and slice onions thinly. Saute in butter in large saucepan. Add tomatoes, beef broth and spices. Cook over low heat for 45 minutes. Serve with toasted French bread.
Lightly brown the ground beef. Add to the cheese flavored spaghetti, the ground beef, catsup and barbecue sauce. Put all ingredients in a large pan and simmer on a very low heat for several hours. Makes a yummy spaghetti that kids especially like.
Brown meat with onions. Do not add salt. Peel and slice potatoes and place in large oven bowl. Judge according to your own family. You may use more. Now salt. Mix hamburger with sliced potatoes. Mix together the soups and pour over mixture of meat. Cover with aluminum foil and bake at 350° for 2 hours.
Mix and shape into crescents. Bake in 325° oven about 20 to 25 minutes. Don't overbrown. Roll in sugar when cool. Store in tight container.
Fry hamburger and onion and drain excess grease. Add soups. Do not add any water; mix together. Layer 1/2 Tater Tots on bottom of baking dish. Pour hamburger mix on top. Place remaining Tater Tots on the top and bake 45 minutes at 350°.
Combine all ingredients; blend thoroughly. Thin with a small amount of cream if necessary. Shape into a ball. Roll in toasted nuts or parsley. Chill. Great for holidays and parties.
Mix in order listed above, dry ingredients first. Stir altogether until well mixed. Pour into unbaked pie shell. Bake at 425° for 15 minutes, then reduce temperature to 350° for 40 minutes. Baking time will vary depending on temperature of filling and oven. A knife inserted in middle of pie should come out clean when done.
Mix and pour into unbaked crust. Cook 50 to 60 minutes (until it sets).
Cook first four ingredients in saucepan 10 to 15 minutes, stirring well; baste on little finger dinner rolls that have been sliced in half horizontally. Layer thin sliced ham (or ground ham), then Mozzarella cheese, more ham and more Mozzarella cheese; as many layers as you want. Cook at 350° for 15 to 20 minutes.
Wash and drain spinach. If too large, tear into pieces. Combine oil, sugar, vinegar, onion, salt and mustard. Beat in blender until dressing becomes thick and syrupy. Pour over spinach, bacon and eggs. Let stand about 1/2 hour. (For convenience, prepare dressing ahead and refrigerate.)
In shallow 9x12 glass dish, combine fruit and mix. Sprinkle brown sugar over fruit-top with sour cream. Cover with plastic wrap and refrigerate 3-4 hours or overnight. To serve, gently stir the fruit and spoon into sherbet glasses.
Brown hamburger and onion; drain. Add 1/2 tablespoon chili powder and add tomato sauce and simmer 10 minutes. Mix hamburger mixture and cooked macaroni together in 1 1/2-quart greased baking dish. Put shredded cheese on top and bake at 350° for 20 to 25 minutes.
Roll meat in egg-milk mixture, then in crackers. Place in iron skillet and fry medium-low heat until brown. Drain on paper towels.
Brown beef and drain. Add tomato sauce, tomatoes and green chilies, sugar, salt and basil. Cover and cook 20 minutes. Cook noodles and drain. Line bottom of greased, shallow 2-quart casserole with 1/3 of the noodles. Mix chives with sour cream and Ricotta cheese. Spread 1/3 of the mixture over the noodles. Cover with meat sauce. Repeat layers twice. Bake at 350° for 20 minutes. Sprinkle with Mozzarella cheese and return to oven until cheese melts. Makes 6 to 8 servings.
Mix all vegetables. Combine other ingredients and pour over vegetables. Cover and refrigerate overnight. Good with barbecue.
Cook peppers until tender. Mix meat, eggs, onion, rice, tomato paste and 1/2 cup grated cheese together. Stuff peppers and around peppers with mixture in baking dish. Cover with 1 1/2 cups grated cheese. Bake 1 hour and 15 minutes at 350°.
Remove chicken from bones and arrange pieces in lightly greased casserole. Saute onions in 1 tablespoon oil until clear, but not browned. Add carrots, celery and 1/2 cup chicken broth (stock from cooking chicken). Simmer for 5 minutes. Add to casserole, then add the mushrooms (drained). Dilute the cream of chicken soup with 1/2 can of broth. Pour over meat and vegetables in casserole. Arrange biscuits on top. Bake at 400° for 15 to 20 minutes, until biscuits are done.
Arrange potatoes in a 9 x 13-inch casserole. Sprinkle with salt. Place remaining ingredients, except nuts, in saucepan. Cook 2 to 4 minutes until sauce thickens. Remove from heat. Pour over potatoes. Sprinkle with nuts. Bake 25 to 30 minutes at 350°. Makes 8 servings.
Cover each slice of steak with salt, pepper and mustard, then 1/2 slice of bacon and thin sliced raw onion. Roll lengthwise and fasten with a wooden toothpick. Bake at 350° to 375° for 45 minutes. Turn at 25 minutes.
Combine first 5 ingredients. Fold in chicken and chill 30 minutes. Add fruit cocktail and almonds. Serve on lettuce leaves. Serves 5.
Break yeast into mixing bowl; add water. When dissolved, add sugar and milk. Sift flour, salt, soda and baking powder. Add dry mixture to liquid. Beat with a spoon until smooth. Melt lard; add to dough mixture. Mix well. Add rest of flour to make a soft dough. Put in refrigerator until ready to use. Roll out as thin as pie crust. Cut with a biscuit cutter. Place a dot of butter on one and put one on top of the other. Let rise until double in size. Bake at 400° until golden brown.
Mix thoroughly the shortening, sugar, eggs, flavoring and water. Blend in flour and baking powder. Cover; chill at least 1 hour. Heat oven to 350°. Roll dough to 1/8-inch thick on lightly floured board. Cut into desired shapes. Place on ungreased baking sheet; bake 8 to 10 minutes. Makes about 4 dozen 3-inch cookies.
Mix 1/2 cup of soup, beef, 1/2 can of onions, egg and Worcestershire sauce thoroughly. Shape firmly into 8 x 4-inch loaf pan. Bake at 350° for 1 hour.
Mix first 3 ingredients; fold in Cool Whip. Pour in graham cracker crust. Sprinkle graham cracker crumbs on top. Makes 2 pies. Make and let set. Keep in icebox.
Add oil, celery, onion, green pepper, garlic and cumin to 12-inch skillet. Saute over medium-high heat, stirring constantly, until rice is browned. Remove from heat. Combine water and bouillon in medium saucepan. Bring to a boil. Add to rice mixture; stir in tomato sauce. Heat just until mixture simmers. Cover and continue to simmer 20 minutes. Remove from heat. Let stand, covered, 10 minutes before serving.
Saute onion, bell pepper and garlic over medium heat until tender. Add Worcestershire sauce, thyme, parsley, hot sauce, salt and bay leaves. Saute for 5 minutes. Add just enough broth to keep mixture from burning and slightly moist. If using smoked sausage or shrimp, add now. Cover; cook until done. If using cooked meat, add now. Stir often. Cook another 15 minutes, uncovered. Add rice. Turn heat to low. Simmer until excess moisture is absorbed. Do not overcook. Serves 4 to 6.
Grease 2 (9 x 5 x 3-inch) loaf pans. On wax paper, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Cream shortening, sugar and vanilla. Add eggs, one at a time, beating after each addition. Stir in pumpkin.
Combine all ingredients, except Worcestershire sauce. Boil gently for 2 hours. Add Worcestershire sauce, and serve. Makes 7 to 8 servings.
Dissolve yeast in warm water; add eggs, sugar, shortening and flour. Mix well and refrigerate for 2 to 4 hours. Drop by spoonfuls into greased muffin tins. Bake at 425° for 15 to 20 minutes.
Mix all ingredients together. Bake in uncovered casserole dish at 350° for 45 to 60 minutes.
Cream butter and sugar together; add eggs. Add dry ingredients alternating with coffee. Stir in apples and nuts. Bake at 350° about 30 to 40 minutes.
Prepare Jiffy cake mix according to box directions in a 9 x 13-inch pan, baking for 15 minutes at 350°. Beat cream cheese, slowly adding 2 cups milk. Add instant pudding. Spread mixture over cooled cake. Drain can of crushed pineapple and spread over pudding mixture. Spread Cool Whip over top. If desired, cover with chopped pecans or walnuts.
Brown meat cubes in butter. Add onions and mushrooms and cook 5 minutes. Add tomato paste, sliced olives, salt, pepper and Worcestershire. Stir into meat mixture; cover and simmer 1 hour. Mix cornstarch and water; stir into mixture. Add sherry. Cover and simmer 10 minutes. Just before serving, add sour cream. Serve with cooked noodles or browned potato balls.
Mix together and form into balls; press with a fork. Bake at 350° for 15 minutes.
Mix together potatoes, carrots and onion and put into greased pan. Blend milk with chicken or celery soup, salt, pepper and melted oleo. Pour over potato mixture. Cover and bake at 375° for 1 hour. Remove from oven; sprinkle with 1/2 cup grated cheese on top. Bake for another 15 minutes or until cheese is melted.
Mix all ingredients and put into baking dish. Don't cover. Bake at 400° for 15 minutes. Reduce heat and bake for 1 hour at 350°. Potatoes will get very brown like home fries.
Sift dry ingredients 3 times. Mix rest of ingredients and add all dry ingredients at once. Mix a few seconds. Bake 30 to 40 minutes at 350°.
In large skillet melt margarine over medium heat; stir in 3/4 cup light cream (or half and half), stirring constantly. Cook over medium heat, 2 to 3 minutes. Add fettuccine to skillet. Stir in remaining 1/2 cup light cream (or half and half), cheese, pepper, nutmeg and salt. Cook 1 minute. If desired, serve with additional cheese and pepper. Makes 4 servings.
Combine sugar, corn syrup, cream and salt in a heavy saucepan. Place over low heat. stir until sugar is dissolved. Cook to 232°, stirring occasionally. Add butter and evaporated milk alternately. Stir occasionally to prevent scorching. Continue cooking to 242° to 243°, firm ball stage. Stir under thermometer test in cold water, firm ball stage. Remove from heat; add vanilla and stir to blend. Pour into an oiled 8-inch cake pan. Do not scrape pan. Don't make candy on a rainy day, it won't set.
Mix dry ingredients and butter into "nuggets." Combine eggs and milk; mix until blended. Rinse raisins in hot water to plump them. Add to dough. Knead briefly. Put dough on floured board. Sprinkle flour on top. Roll out to 1/2-inch thick. Cut into 3-inch rounds. Place close together on greased baking sheet. Brush with beaten egg. Bake 12 to 13 minutes at 400°.
Mix all together thoroughly. Roll into a ball. Roll in chopped pecans and parsley flakes. Refrigerate.
Melt butter in heavy saucepan. Saute diced onion, diced carrots and diced celery until tender. Stir in flour and cornstarch. Cook until bubbly. Gradually add chicken stock (room temperature) and milk (room temperature). Blend into smooth sauce. Add baking soda and cheese (cut into pieces). Stir until thickened; season with salt and pepper. Add parsley and cayenne pepper. Garnish with paprika.
Mix ingredients well. Place paper muffin cups in muffin tins and fill each 3/4 full. Place muffin tins in freezer and freeze. Serves approximately 12.
Dissolve yeast in warm water; set aside. In large bowl, pour boiling water over Crisco; stir until dissolved. Add sugar, salt, eggs, flour and yeast; mix well. Refrigerate overnight. Let stand at room temperature 2 hours. Roll and cut out. Butter. Let rise 2 hours. Bake at 350° for 30 minutes. Makes 2 pans.
In large bowl, combine all ingredients and mix well. Pour into greased 12 x 8-inch baking dish. Bake at 350° for 35 to 40 minutes or until golden brown. Top with additional picante sauce and sour cream. Makes 4 to 6 servings.
Cook the broccoli and drain. Arrange in a greased baking dish. Place the chicken on top. Mix the soup, mayonnaise, lemon juice and curry powder together. Pour over chicken. Sprinkle with cheese. Combine bread crumbs with melted butter and sprinkle on top of cheese. Bake at 350° for 30 minutes or until thoroughly heated. This dish can be fixed the day before and kept in refrigerator. Allow a little extra heating time in this case.
Slice cookie dough in 9 even pieces, then quarter each slice. Place each piece in mini tart pans. Bake at 350° for 8 to 10 minutes. Remove pan from oven immediately and push a Reese's cup into each cookie. Refrigerate until shine leaves chocolate. Remove from refrigerator and gently lift out with tip of knife.
Grease and flour a 9 x 13-inch pan and bake at 325° for 30 to 35 minutes. Do not overbake. They will appear soft but will set up as they cool. Cut into squares. Add flour, flavoring and nuts to first 3 ingredients. Mix and bake as instructed.
Place ingredients in Dutch oven in order given. Cover; bake at 300° for 5 hours. Heavenly on a cold winter day.
Cook turkey and onion in skillet, stirring and separating turkey, until it's no longer pink. Stir in sauce and relish. Cook 2 to 3 minutes more. Serve on buns.
Cream together cream cheese and sugar. Add Cool Whip and lemon juice. Mix well. Put in pan with graham cracker crust. Put in refrigerator and chill.
Wrap strips of bacon (cut in half, if you like) around frozen Tater Tots. Place on baking sheet with bacon ends down on pan. Bake at 350° for 20 to 30 minutes or until bacon is done.
Sift dry ingredients. Cut in shortening until crumbly. Add egg, bananas, vanilla, oats and walnuts. Mix well. Drop by teaspoonful on ungreased cookie sheet. Bake at 350° for 10 minutes.
Boil chicken breast 1 hour or so, drain and save broth. Cut chicken into bite size pieces.
Grease 9-inch pie plate. Drain peaches (saving juice). Beat with mixer 2 minutes, pudding, salt, baking powder, flour, butter, egg and milk. Pour into pie plate. Place peaches over batter. Cream 2 minutes, cream cheese, peach juice and sugar. Spoon onto other mixture. Mix sugar and cinnamon. Sprinkle over top of pie. Bake at 350° for 30 to 35 minutes. Cool.
Sift together flour, baking soda, salt and spices. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and softened butter, mixing until blended. Spread in well-greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 45 to 55 minutes or until toothpick inserted comes out clean. Makes one loaf. Bread may be frozen.
Cut bacon into small pieces; brown in large skillet. Set bacon aside. Pour rice into same pan (leaving the oil from bacon). Crack 2 eggs over rice mixture; stir until eggs cook in. Add peas and corn; fry for 5 minutes on medium heat, stirring constantly.
Place cover on roaster	and bake for	1 hour. Do not open oven door for anything until the next morning!!!
Baking Temperature: 350°. Baking Time: 25 to 30 minutes.
Arrange half of bread cubes in a lightly greased 13 x 9-inch pan. Sprinkle evenly with cream cheese and 1 cup blueberries; top with remaining bread cubes. Whisk together eggs, 4 cups milk, sugar, butter and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours. Bake, covered, at 350° for 30 minutes. Uncover and bake 30 minutes or until lightly brown and set. Let stand 5 minutes before serving. Stir together remaining 2 cups blueberries and blueberry preserves in a saucepan over low heat until warm. Serve blueberry mixture over bread pudding.
Mix ingredients together. Bake 9 to 10 minutes in 375° oven.
Mix squirrel, potatoes, broth and onion. Season with salt and pepper. Dust with paprika. Cook in skillet with the melted butter for about 30 minutes over low heat, stirring often.
Mix together, adding chocolate chips last. Bake at 350° for 45 to 50 minutes in a Bundt pan.
Mix all ingredients and bring to a bowl slowly. Boil 1 minute; cool. Place on sheet cake while cake is still warm. Put holes in cake with straw.
In a 13 x 9 x 2-inch baking dish, combine first 5 ingredients. Add chicken pieces and turn to coat. Cover. Refrigerate overnight, turning chicken occasionally. Spray grill rack with nonstick cooking spray. Place 5-inches from coals. Place chicken, bone side down, on rack and grill 20 minutes, brushing with marinade. Turn chicken. Brush with marinade and cook 10 to 15 minutes until cooked through. Makes 8 servings.