HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake at 350° for 45 minutes. This can be made ahead, then put in oven just before serving.
Generously grease bottom only of 13 X 9 cake pan; sprinkle marshmallows evenly over bottom of pan. Thoroughly combine thawed strawberries and syrup with dry gelatin; set aside. In large bowl, combine remaining ingredients. Blend at low speed until moistened. Beat 3 minutes at medium speed. Pour batter evenly over marshmallows and spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45 to 50 minutes until golden brown and toothpick comes out clean when inserted in center. Serve warm or cool with ice cream.
Cut lengthwise in thirds (3 pieces bread). Spread each with butter. Put 1 piece of each meat and cheese slices on the middle and bottom slice. Spread with sandwich spread. Wrap sandwich with foil. Place 3 or 4-inches from fire on grill or 350° oven until cheese melts, about 15 minutes. Enjoy.
Boil potatoes and onion slow until tender. Mash potatoes. Add broth, seasoning and half and half. Simmer. Serve.
Peel cucumber, if necessary. Combine vinegar, water, sugar, salt and pepper. Pour over cucumbers and onion. Chill 2 hours or longer in refrigerator before serving.
Peel and slice potatoes. Make layers of potatoes, onion and hamburger in 3-quart casserole. Cover with mixed soups. Bake 1 hour at 350°, covered. (I also used microwave until done.)
First cook the rice; set aside to cool. Set large pot of boiling water (salted) on work place; add cabbage leaves and cover and set aside. Combine meat, chopped onion, egg, cooked rice, poultry seasoning, salt and pepper to taste. Mix well. Drain water from cabbage; roll meat mixture in the leaves and secure with toothpicks. Take a large saucepot and add 2 teaspoons oil. Place rolls in pan. Take 1 teaspoon brown sugar and add to tomato sauce. Pour over rolls. Cover and simmer for about an hour or you can bake in the oven.
Note: Use 3/4 cup (more or less, to individual taste) of the vegetables and cheeses.
Beat together sugar, eggs, Crisco oil and vanilla; add the other ingredients. Mix well. Bake at 350° for 25 to 30 minutes in a 13 x 9 cake pan.
Heat a medium size saucepan over low heat. Add the shallot, garlic and water. Cook until the shallot and garlic are softened, being careful not to burn, about 2 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover and simmer until the squash is soft, about 20 minutes.
Combine contents of both packets from rice Florentine package, butter and water in saucepan; mix well. Bring to a boil. Simmer, tightly covered, for 20 minutes. Remove from heat. Let stand, covered, for 5 minutes. Shape sausage into thin patties. Fry in skillet until brown and crisp; drain on paper towels. Crumble sausage into cooked rice mixture; mix well. Yield: 8 servings.
Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes. Stir in soup. Simmer uncovered 10 minutes. Stir in cream. Heat through. Sprinkle with parsley. Serve with noodles or rice.
Place packages of broccoli on paper towel and microwave on High for 4 1/2 minutes. Place chicken in casserole; cover with Saran Wrap. Cook on High for 7 minutes. Remove chicken and slice. Arrange broccoli spears in casserole. Place chicken over the broccoli. Combine soup, mayonnaise, lemon juice and curry. Pour over chicken. Cover with plastic wrap. Cook on High 5 minutes. Sprinkle with cheese and bread crumbs. Heat 1 minute. Serve and enjoy!
Cut chicken in small pieces. Mix ingredients; put chicken into mixture. Fry until brown on all sides in about 1 1/2 cups oil. (Batter puffs up like the Chinese chicken fingers.)
Over low heat, cook salt pork in large saucepan until fat is extracted. Remove salt pork (optional).
Separate eggs. Cream butter and 2 1/2 cups sugar. Add egg yolks, one at a time. Add vanilla. Sift flour and soda. Add 1/3 flour, then 1/2 cup sour cream alternately until used. Beat egg whites; add 1/2 cup sugar. Fold into cake mix. Pour into greased and floured Bundt pan. Bake at 325° for 1 1/2 hours.
Cream shortening, salt and sugar; add eggs and beat. Add half of flour. Dissolve soda in hot water. Add to creamed mixture. Beat well. Add remaining flour and flavoring. Add bananas and pecans. Pour into small loaf pans. Bake at 350° for 25 to 30 minutes or until bread springs back when touched.
When jello has thickened, add the other ingredients. Pour into an 8 x 8-inch pan or 8-inch round cake pan. Chill until firm.
Mix with mixer oil and buttermilk. Add remaining ingredients, except boiling water. Mix well. Add boiling water slowly and beat on low speed until mixed. Will be very thin. Pour into a greased and floured 9 x 13-inch pan. Bake in a 325° oven for 1 hour.
Mix cake mix and bake as directed on box. Immediately after cake is removed from oven, poke full of holes. Pour cream of coconut over cake while hot. Let cake cool.
Brown ground beef and onion; drain. Stir in mushrooms, cheese and tomato sauce. Pour into rectangular, glass casserole. Unroll crescent rolls. Mix together sour cream, oregano and chili powder. Spread small amount of mixture on each roll and roll up. Place on top of meat mixture and bake at 350° for 1/2 hour or until browned.
Saute onion, green pepper and beef until meat is browned. Add remaining ingredients and mix well. Put in dish, cover and bake in moderate oven (350°) for 60 minutes. Uncover last 15 minutes.
In chilled ice cream freezer can, mix together eggs, sugar, vanilla, salt and cream. Mix together oranges, bananas and lemon. Add to above mixture and add enough whole milk to bring mixture up to fill line on can and freeze per your freezer instructions. Remove paddle. Best if packed 2 to 4 hours in salt and ice before eating.
Slice onions and separate rings. Mix pancake mix with water to make thick paste. Add onions, few at a time, to mixture. Stir and deep-fry in hot cooking oil.
Place cooked macaroni in a bowl. Mix with cheese soup; mix well. Pour into a baking dish. Sprinkle corn flake crumbs on top. Sprinkle shredded cheese on top of crumbs. Bake at 350° for 15 minutes or until hot.
Mix all ingredients at once in a large bowl. Beat real well. Bake in greased loaf pans at 325° for about 45 minutes. Makes 3 loaves.
Mix together. Refrigerate until chilled. Roll out to be filled with fruit pie filling of your choice. Makes approximately 30 pies. Fry pies in Puritan or Crisco oil for best pies.
Cut vegetables into bite-size pieces. Toss. Add 1/2 cup water. Cook slowly until crisp-tender.
Soften ice cream in bowl. Combine peanut butter, Cool Whip and pudding. Mix thoroughly. Pour in quiche dish and freeze. Cut in eight pieces. Each piece has 30 calories.
Mix together dry ingredients. Stir together moist ingredients. Add wet ingredients to dry ingredients until just moistened. Add chocolate chips. Spoon batter into paper lined muffin tins. Bake at 400° for 15 to 18 minutes.
In medium saucepan, melt chocolate over low heat, stirring constantly. Remove from heat. Stir in marshmallows and chopped nuts. Spread in a buttered 8 x 8 x 2-inch pan. Chill until chocolate is firm. Cut into squares.
Prepare cake by package directions. Spoon into a 9 x 13-inch pan. Bake at 350° until cake is done. Remove and punch holes with toothpick in top of cake.
Bring margarine, sugar and Karo to a full rolling boil for 1 minute. Remove; stir in peanut butter. Let cool. Stir in the Special K and peanuts. Drop by spoonfuls onto wax paper.
Be sure the onion soup mix is thoroughly combined before measuring. Place the chicken pieces, skin side down, in an 8-inch baking dish or a 10-inch Corning Ware skillet without the metal trim. Combine salad dressing, onion mix and apricot preserves. Spoon half over the chicken pieces. Cook in microwave for 12 minutes. Rearrange chicken pieces in dish and turn skin side up. Spoon remaining sauce on chicken pieces. Cook 5 to 7 minutes longer. Total cooking time: 19 minutes. Recipe yields 4 servings.
Break up head of lettuce in cake pan. Layer frozen peas and water chestnuts. Frost with mayonnaise. Sprinkle on Parmesan cheese and sugar. Layer with sliced onion, chopped eggs and crumbled bacon. Top with shredded cheese. Cover and set in refrigerator overnight.
Melt butter over low heat. Add chocolate and melt it, stirring so it won't "catch". Add sugar and milk. Stir until sugar is completely dissolved. Add 2 tablespoons vanilla. Place in 1-quart container. When ready to use, place what you need in pan. Bring to rolling boil for a minute and serve over ice cream or dessert.
Blend all ingredients, except corn, cheese, chilies and bell pepper for about 20 seconds. Beat vigorously for 1 minute. Fold in remaining ingredients. Pour into greased 9 x 9 x 2-inch loaf pan. Bake at 425° for 20 to 25 minutes, or until golden brown. (May have to cook more slowly than this; takes a while for middle.)
Cut cone shaped wedge out of cauliflower core. Place cauliflower and water into 1 1/2 quart micro-proof casserole. Cook, covered on high for 9 minutes, turning over halfway through. Drain. Mix mayo, onion, mustard, and salt. Spoon sauce over top of cauliflower. Lay cheese slices on top. Cook, uncovered on 70 (roast) for 1 minute or until cheese is melted. Sprinkle with paprika. Let stand 2 minutes before serving.
Melt butter in Dutch oven over medium heat. Add garlic and saute 2 minutes (do not burn). Stir in broth and tortellini. Bring to boil. Reduce heat, mix in 1/4 cup Parmesan. Season with salt and pepper. Simmer approximately 5 minutes. Stir in tomatoes, spinach and basil. Simmer 10 minutes. Yields 4 servings.
Brown hamburger and drain. Add all other ingredients. (Drain lima beans and kidney beans first.) Mix and bake at 350° for 60 to 90 minutes. Be prepared to have your family request this dish for all get togethers.
Drain thawed spinach well, pressing between paper towels until barely moist. Saute onion in 2 tablespoons butter in a skillet until tender. Add spinach, Parmesan cheese and next 7 ingredients. Cut sheets of phyllo lengthwise into 3-inch strips. Working with 1 strip at a time, brush each strip lightly with melted butter. Keep remaining strips covered. Place 2 teaspoons spinach mixture at base of phyllo strips. Fold the right bottom corner over to form a triangle. Continue folding back and forth into a triangle to end of strip.
Combine all ingredients. Pour into greased and floured pan. Bake at 350° for 40 to 45 minutes.
Cream sugar with cornmeal, flour, butter, nutmeg, salt and vanilla. Add eggs and milk. Set aside for 1 hour. Pour into pie shell. Bake at 350° for about 50 minutes. Yields 6 servings.
Bring pudding and water to a boil, until thickened. Add in jello and fruit. Chill (best overnight). Stir in Cool Whip or Dream Whip (already whipped according to package directions). Chill and serve.
Melt margarine in a 9 x 13-inch baking dish. Combine flour, baking powder, 1 cup of the sugar and milk in a bowl; mix well. Pour into baking dish. Arrange apple slices on top of mixture. Sprinkle with mixture of cinnamon and remaining 1/2 cup of sugar. Pour 1/2 cup of water over top. Bake at 350° for 45 minutes.
Prepare cake mix as directed; add lemon pudding from box, eggs and oil; mix well. Bake in tube pan at 350° for 40 minutes or until done.
Preheat oven to 450°. Soften yeast in water. Add salt and sugar. Mix in flour and knead into a smooth dough. Work fast. Do not allow mixture to rise. Dust rolling pin and surface lightly with flour. Roll dough to desired thickness and cut into strips. Roll strips between palms of hands until desired length. Lay on greased baking sheet and shape into pretzel. Brush with egg and sprinkle with salt or sesame seed. Bake until golden, 15 minutes. Makes 8 to 10. Great with cheese sauce or sweet mustard.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Prepare, bake and cool cake, following package directions for no-cholesterol recipe.
Mix sugar and honey; add eggs and milk. Sift dry ingredients, stir until smooth. Make into 1-inch balls and place on greased cookie sheets. Place pecan halves on flattened balls. Bake at 375° for 10 to 15 minutes.
Saute the ground chuck and onions. Add to the squash. Add cheese and mushrooms if desired. Season to taste and bake at 350° for 1 hour.
In a medium bowl, mix flour, sugar, baking powder and salt. In another medium bowl, mix egg yolks, milk and oil; stir into flour mixture. In a small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold egg whites into batter. Prepare waffle iron according to manufacturer's directions. Using 1/2 cup batter for each waffle, bake on preheated waffle iron until steaming stops and waffle is golden brown. Makes 9 waffles.
In 5-quart Dutch oven, combine beef shank, water, salt, marjoram, oregano, bay leaves and peppercorns. Bring to boil; reduce heat. Cover and simmer 3 hours. Remove shank and strain broth. Cool broth and skim off fat. Cut meat into small pieces and return to broth. Add vegetables. Bring to boil, reduce heat and simmer, covered, for 1 1/2 hours. Adjust seasonings. Serves 6 to 8.
Brown meat over medium heat. Drain. Stir in soups, water, mixed vegetables and Worcestershire. Pour into a 3-quart baking dish. Bake at 400° for 10 minutes or until bubbly. Remove dish from oven; stir. Arrange biscuits around edge of dish. Top with cheese. Bake until biscuits are a golden brown.
Place dates, boiling water and soda in bowl and let stand. Cream together sugar and Crisco or margarine. Add eggs. Sift flour, cocoa and salt. Alternate flour mix and liquid poured from dates, then add half of chocolate chips and vanilla. Pour batter into a greased and floured pan and cover with chopped nuts and remaining half of chocolate chips. Bake 45 to 50 minutes at 325°. Use a 9 x 13 x 2-inch (deep) pan.
Brown ground beef with onions; season meat with garlic and cumin. Drain. Add all ingredients, except kidney beans. Bring to a boil; reduce heat, cover and simmer for 1 hour.
*I use Tarrytown Bakery "Birrittella's pizza dough" which can be found in the dairy case of any major food chain found in Westchester. The dough should stand about 8 hours to room temperature before using. Makes a great pie crust for any quiche.
Combine all ingredients. Cut a slit in the pork chops from outer edge to bone. Fill pockets loosely and secure with toothpicks. Season chops to taste. Bake at 425° for 45 minutes to 1 hour or until done.
Boil chicken in 4 or 5 cups water until tender. Mix broth and soup together. Bring to a boil. Put a layer of dressing, 1/2 of soup, all of chicken and then use remaining dressing and soup. Bake at 350° for 1 hour.
Mix fruit, pineapple juice and honey and boil 2 minutes. Add gelatin which has been softened in the cold water. Stir until gelatin is dissolved. Fill containers and freeze.
Cook spaghetti; drain. Cut chicken into small pieces. Add cheese and mushroom soup. Mix all ingredients; put into casserole. Top with more cheese and bread crumbs. Bake at 360° for 45 minutes.
In a 2-quart baking dish, combine soup, rice and water or milk. Add about half the onion rings, slightly crumbled. Arrange chicken on top of rice mixture and season with salt, pepper and paprika. Bake at 375° for 1 hour or until chicken is no longer pink and juices run clear. Top with rest of onion rings and return to oven for 10 minutes longer. Can use skim milk. Red pepper may perk up sauce. I baked chicken and rice for 1 hour and when I added the onion rings on top and put back in oven for 10 minutes, I left uncovered.
Preheat oven to 350°. Beat shortening, peanut butter, sugar and brown sugar until creamy. Beat in egg and vanilla. Stir together dry ingredients and add to other mixture. Roll into 1-inch balls and roll in sugar. Place 2 inches apart on a greased cookie sheet. Bake at 350° for 10 minutes. Remove and place 1 Kiss on each, pressing until edges crack. Bake 3 to 5 minutes more. Store airtight.
Combine first 6 ingredients in skillet. Bring mixture just to boiling point. Add corned beef; reduce heat to low. Simmer 15 to 20 minutes, stirring frequently, until most of liquid is absorbed. Spoon corned beef mixture on bottom half of buns. Cover with bun tops.
Mix and bring first 6 ingredients to a boil. Add cucumbers or zucchini. Let boil 5 minutes. Put onion in sterilized jar and seal.
Place flour and salt in bowl. Cut in shortening with a pastry blender until it resembles coarse cornmeal. Add 3 tablespoons water. Stir and add enough remaining water so dough barely holds together and forms a ball. Place dough on floured board. Roll into 2 rectangles, approximately 24 x 15-inches. Cut dough into 6 (7-inch) squares.
Preheat oven to 325°. Cream butter and sugar; add vanilla. Sift flour and salt. Add flour (a little at a time) to butter and sugar mixture; mix well. Add pecans and almond extract. Chill dough at least 1 hour. (It helps to divide the dough, make 2 flat pieces and place in large, plastic storage bags.) Roll out dough and cut out cookies. Sprinkle with sugar. Bake for 15 to 20 minutes.
Cook onion in butter,	and the wine, the meat and the cream sauce with	seasoning. Boil up once and serve hot (on toast if desired) or in patty shells.
Stir together sugar and corn syrup. Microwave on High for 4 minutes. Add peanuts and stir. Microwave 3 to 4 minutes on High. Add margarine and vanilla; stir well and microwave 1 1/2 minutes. Add baking soda. Mix well and spread thinly onto greased cookie sheet. Let cool and break apart into bite-size pieces. (You can mix entire recipe in a 4-cup Pyrex bowl.)
Cook broccoli until almost tender; drain and arrange in a 10 x 6-inch baking dish. Sprinkle with salt and pepper. Place tomatoes along outside edge. Dot with butter. Blend soup and lemon juice in a bowl until smooth. Pour along center of casserole. Bake at 350° for 20 minutes until hot and bubbly.
Heat this mixture to boil and pour over slices. You may need more of the mixture depending on how many pickles you have. Pour this mixture off and reheat to boiling 4 days and pour back over.
Spray 9-inch pan with Pam. Lay apples in pan; pour water over them. Spoon sugar and cinnamon over apples. With pastry blender, mix margarine and dry ingredients until fine crumbs. Sprinkle over apples. Bake at 350° for 40 minutes. Serve warm or cool sliced like apple pie.
Mash potatoes. Mix other ingredients in blender; add to potatoes. Bake in a 9 x 13-inch pan at 400° for 20 minutes. Remove from oven. Cover with topping. Cover with foil or lid and bake 30 minutes longer.
In skillet brown chicken in hot margarine about 10 minutes or until browned on both sides. Spoon off any fat.
Place lamb in casserole dish. Place sliced potatoes on top. Cover with lamb gravy. Top with green beans. Add fresh onion rings on top. Bake at 350° for 15 to 20 minutes.
Combine butter with sugar. Add flour. Mix just until a dough will form. Press evenly over bottom and sides of 9-inch pie pan. Bake in 375° oven 10 to 12 minutes.
In a 3-quart metal mixing bowl, thoroughly stir together the gelatin, brown sugar, salt and pumpkin pie spice. Stir in milk. With a whisk, beat in the egg yolks, then the pumpkin. Place the bowl over a saucepan of boiling water; cook, stirring often until heated through and gelatin and sugar have dissolved, about 10 minutes.
Mix flour, baking powder and salt. Add chips and nuts. Beat eggs into large bowl. Add sugar. Dump flour mixture into eggs; mix. Pat into pan (loaf). Bake 1 hour at 325°.
Melt butter; add garlic and parsley and saute lightly. Blend in cooking wine and salt and pepper. Add shrimp and saute quickly until they are tender, approximately 5 minutes. Arrange shrimp on a bed of rice pilaf and serve the sauce of the shrimp.
Simmer onions and peppers, if you like, in skillet with small amount of butter and enough water to keep moist. When onions are half cooked, add pieces of fish, precut into strips or squares. Fish will break into smaller pieces as it cooks, but real large pieces of fish don't work well. Season with garlic powder and hot spice seasoning. (I used garlic salt and Seafood Magic.) Keep moist by adding water. Cook over medium-low heat for 10 to 15 minutes. Serve over rice or pasta.
Let water boil. Add corn meal and salt. Set boiler in pan of hot water on burner. Cook 30 minutes.
Preheat oven to 325°. In large bowl, beat eggs until foamy; beat in flour, sugar and brown sugar until well blended. Blend in melted butter; stir in chocolate chips and walnuts. Pour into pie shell. Bake at 325° for 1 hour.
Spray a 15 inch jelly roll pan with non-stick cooking spray, pull out the dough sealing the edges. Bake according to pkg directions, leave in the pan to cool.
Place chicken in pot with water, salt, parsley, onion and celery and boil until cooked. Remove chicken from pot. Remove skin and cut up into 1-inch pieces. Drain the chicken stock and reserve. Now melt the butter/margarine and add flour, stirring constantly. Gradually add 8 cups chicken stock, keep stirring until it begins to thicken. In the meantime, beat the three egg yolks, add about 1/2 cup of the sauce to the egg yolks. Mix and slowly pour the yolks back into the thickened sauce. If the sauce is too bland, add a chicken bouillon or two for taste. Additionally, add the Tabasco sauce (a few shakes) and 1/4 cup sherry (optional).
Mix jelly, chili sauce and, if desired, chopped onion and pepper. Put in crock-pot. Mix bread crumbs into ground beef and form meatballs. Put meatballs into sauce in crock-pot and cook on high until meatballs are brown.
In pie pan, put pie crust. Slice apples and put in pie crust. Mix up cinnamon, flour, nutmeg and butter (it will be sort of crumbly). Put all over top of apples, then take sour cream and spread all over top of apples and mixture. Put crust on top and spread margarine all over top. Punch holes all in top. Bake at 325° for 1 hour.
Place all ingredients in a casserole dish. Bake for 3 hours at 350°.
In a medium saucepan, combine 3 cups cold water, cinnamon sticks, nutmeg and cloves, bring to a boil and remove from heat. Add tea bags and brew 5 minutes. Remove tea bags and strain mixture. Pour tea into serving picture and add remaining water, orange juice and sugar, mixing well. Chill, serve over ice, garnish with orange slices.
In medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well. Pour mixture into crust. Top with pecans. Bake on preheated baking sheet at 375° for 40 to 45 minutes until crust has browned. Cool.
Cream shortening and add sugar, gradually. Continue to cream until light and fluffy. Add eggs, one at a time, beating well after each. Add all of flour at one time and mix well. Bake in paper-lined tube pan at 350° for 1 hour and 15 minutes.
Heat butter. Cook green pepper and onion; add meat. Turn several times until all ingredients are coated with butter. In a stew pan, cook tomatoes, salt, sugar, soda and chili powder until reduced in bulk to about half. Cook with meat mixture about 20 minutes.
Combine flour, salt and dash of pepper. Coat meat cubes in seasoned flour. Brown in oil in Dutch oven; add soup, 2 1/2 cups water, onion and basil. Cover and bake at 375° about 1 hour. Add potatoes, carrots and wine. Cover and bake 1 hour longer.
Mix first 4 ingredients together. Form into balls. In double boiler, melt chocolate chips and paraffin. Dip balls and put on waxed paper until firm.
First Layer: Mix flour, nuts and margarine in oblong pan and brown in oven at 350°. Cool.
In a 4-quart saucepan, mix the sugar and evaporated milk together. Bring to a rolling boil. Cook until soft boil stage. Remove from heat. Add remaining ingredients; stir until blended. Don't beat, just stir until blended. Pour into lightly greased 9 x 13-inch pan. Makes about 5 pounds.
Drain pineapple, reserve the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1 1/3 cup, bring to a boil. Place gelatin in a bowl; add boiling liquid and stir until dissolved. Cool until thickened slightly. Beat up whipping cream, then gradually add sugar. Fold into gelatin mixture. Stir in pineapple and cottage cheese. Blend well. Pour into 1 1/2-quart bowl. Chill 3 hours or overnight. Makes 8 to 10 servings.