HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift the flour with the baking soda, salt and cinnamon. Set aside. Beat the oil with the sugar and egg until creamed. Fold the sifted flour into the creamed mixture, alternating with the grated apple and vanilla, beginning and ending with dry ingredients. Add the chopped nuts last. Pour into a buttered 10-inch tube or Bundt pan and bake at 325° for 1 hour and 10 to 15 minutes. Cool in the pan 10 minutes before turning onto a rack to cool completely.
In a saucepan, melt chocolate and butter over low heat. Watch carefully and do not burn. Combine flour, sugar and salt; add to chocolate mixture. Remove from heat and stir well. Stir in eggs, vanilla and, finally, nuts. Spread in a buttered 9 x 13-inch pan. Bake at 400° for 12 to 15 minutes. Cool in pan on a wire rack; cut into squares when cool.
Drain shrimp, reserving liquid; set shrimp aside. Combine 1/4 cup of reserved liquid and butter in a saucepan and heat. Stir in egg yolks and cream. Cook slowly, stirring constantly, until slightly thickened. Remove from heat and stir in salt, sour cream, ginger, chili sauce and parsley. Cook over low heat 5 minutes. Stir in shrimp. Split potatoes lengthwise on tops, then force open. Spoon sauce over each potato. Serves 4.
Brown ground beef. Mix in taco seasoning. Add dash of salt and pepper. Boil grated carrots and potatoes in enough water to cover. When tender, drain well and add to meat mixture. Cook over low heat until well blended. Spread desired amount of mixture on flour tortillas. Add sour cream to taste. Roll up.
Remove crust from the bread, then cut bread into 1/2-inch cubes. In a large bowl combine bread cubes, milk and mayonnaise, stir well. Cover and refrigerate about 30 minutes.
Combine all ingredients in order given. Whole cranberries will burst as they bake. Bake at 350° for 25 to 30 minutes in a 9 x 13-inch pan.
Mix Bisquick, water and beans. Spread in greased pie plate. Layer remaining ingredients on bean mixture. Bake 25 minutes at 400°. Serve with chopped lettuce, chopped tomato and sour cream if desired.
Measure the dry ingredients and sift together. Dice bananas and measure quantity. Add bananas to the dry ingredients along with the oil. Add eggs, vanilla, crushed pineapple and juice from the pineapple. Stir to blend but do not beat. Pour into greased 9-inch tube or Bundt pan. Bake at 350° for 1 hour and 15 minutes. Set aside to cool without removing from pan.
Cook manicotti shells using package directions. Brown ground beef and onion in skillet, stirring until crumbly. Pour off drippings. Stir in seasonings, mixing well. Combine ground beef with eggs, cottage cheese, Parmesan cheese and 1/3 of the Mozzarella cheese, mixing well. Stuff manicotti cheese with mixture. Arrange in baking dish. Top with any remaining ground beef mixture, spaghetti sauce and remaining cheese. Bake at 350° for 30 minutes.
Dissolve jello in boiling water; stir in blueberries. Pour into 12 x 8-inch dish; chill until set. In mixing bowl, beat cream cheese and sugar until smooth. Add vanilla and sour cream; mix well. Spread over gelatin layer; sprinkle with pecans. Chill several hours or overnight. Makes 10 to 12 servings. From "Taste of Home" magazine.
Place apples in well-greased 10-inch pie pan. Sprinkle with lemon juice; cover with 1/4 cup sugar. Cream together margarine and remaining 1/2 cup sugar; add egg and mix. Sift together flour, baking powder and salt. Mix with creamed mixture and spread over fruit. Bake in moderate oven at 350° for 45 minutes. Serve hot or cold, with thin custard sauce or whipped cream. Makes 8 servings. Ice cream is very good with it too.
Heat oven to 375°. In plastic bag combine potato flakes and seasonings. In shallow bowl, combine egg and lemon juice. Dip chicken pieces in egg mixture; shake in plastic bag. Place chicken skin-side up in ungreased 15 x 10-inch jelly roll pan. Bake uncovered at 375° for 60 to 75 minutes or until chicken is tender.
Combine first 6 ingredients. Saute onion and celery in butter until tender, then add to other ingredients. Pour into casserole and sprinkle with cracker crumbs. Bake at 350° for 30 minutes until brown on top.
Have chicken cooked. Cook broccoli until almost tender. Place broccoli in 2-quart baking dish. Place chicken on top. Mix cream of chicken soup, mayonnaise, milk, cheese, lemon juice and curry powder. Pour over chicken and sprinkle with butter and bread crumbs. Bake at 350° for 30 minutes, or until thoroughly heated.
Heat oven to 400°. Grease 9 x 1 1/4 pie plate.
Cream butter with sugar, then add the egg yolks and grated rinds; beat until light and fluffy. Sift flour, baking powder and soda together. Stir 2 tablespoons of this mixture into the nuts. Fold nuts, dry ingredients and sour cream into the egg yolk mixture. Lastly, beat the egg whites until stiff and fold in lightly. Butter and flour a spring-form cake pan. Turn in the mixture and bake at 350° for 1 hour, or until the cake tests done. Remove from the oven. Let stand 5 minutes. Remove the spring sides of the pan. Dust with powdered sugar.
Place apples in a baking dish. Add 1/4 cup water. Mix dry ingredients with margarine. Mixture should be crumbly. Pour this over apples. Sprinkle with the cinnamon. Bake 45 minutes at 350°. Topping will be golden light brown.
Fold in egg with ground meat. Add bread crumbs and onion, mixing gently. Stir in cream, seasonings and 2 tablespoons of the chili sauce. Shape into loaf. Spray a loaf pan with vegetable cooking spray and set loaf inside. Press a shallow hole down the center of the loaf and spread the remaining chili sauce over the loaf. Cook at 350° for approximately 1 hour. Serves 4.
Brown and drain ground beef. Add in onion and green pepper. Saute until tender. Add in rest of ingredients. Cover and simmer for 1 hour. Makes about 4 servings.
Mix sugar, eggs and milk and then fold in pineapple, margarine and bread. Bake at 350° for 45 minutes in an uncovered, greased 2-quart casserole. Serves 6.
Mix cake according to directions and divide batter into two equal parts. Melt 1 stick of butter, put into 1/2 batter with 1/2 milk and bake 20 to 25 minutes at 350°. Let set 10 minutes. Melt caramels and 1 stick butter along with other 1/2 of milk, then pour over cake. Add 1 cup pecans to remaining batter. Pour over caramel layer and bake an additional 20 to 25 minutes. Ready to eat now! Good!!!
Clean mushrooms, remove stems. Chop stems of mushrooms and combine with butter and onions. Saute for about 5 minutes. Add fresh bread crumbs, walnuts, salt and pepper. Butter the cap of each mushroom. Place in pan and fill. Bake 20 minutes at 350°.
Cook pumpkin in water to cover until tender. Mash. Add milk; bring to boil. Beat eggs and 1/4 cup water. Add flour mix. Add by spoonful to hot pumpkin and cook at least 5 minutes. Add sugar, salt and nutmeg to taste.
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add bell pepper and tomatoes. Cook over medium-high heat 3 minutes. Add fish. Sprinkle with garlic powder and pepper. Cover, reduce heat and simmer 5 minutes. Turn fish over. Cover and simmer another 5 minutes or until fish flakes easily when tested with a fork. Transfer fish to serving plate reserving cooking sauce in skillet. Spoon sauce over fish.
Melt butter; add flour. When mixed and no lumps, add milk and cook until creamy (low heat). Stir to prevent lumping. Add salt if desired and cheese. Stir until cheese is melted and smooth. Pour over cooked vegetables; broccoli, cauliflower, etc.
In 3-quart oblong baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes or until mixture begins to bubble.
Beat eggs slightly and soften shortening. Sift all dry ingredients together and combine all the ingredients, stirring well until all are mixed. Flour a board or hard surface and roll out dough. Cut with cookie cutter and place on cookie sheet. Bake at 350° for 8 to 10 minutes.
Heat oven to 450°. Mix Bisquick, milk and cheese until soft dough forms. Beat 30 seconds. Drop by spoonfuls on ungreased baking sheet. Mix margarine and garlic powder; brush over warm biscuits before removing from baking sheet. Makes 10 to 12 biscuits.
Preheat oven 350 degrees. Mix eggs and cream cheese. Add sugar and vanilla, mix until fluffy. Place one vanilla wafer in each cupcake liner in a muffin pan. Fill liners 3/4 full with cream cheese mixture. Bake for 10 minutes. Let cool. Top with 1 Tbsp of pie filling. Chill.
Preheat oven to 500°. Put meat in oven and reduce heat to 325° for 1 hour. Rub loin with soy sauce and then with Italian salad dressing. Should be medium-rare or check with meat thermometer.
Brown venison and hamburger meat in skillet until done. Drain and put in large 3-quart or more saucepan. Add tomato sauces and tomatoes, onion, sugar and garlic. Follow directions on 2-alarm chili packages, then simmer chili for one hour before adding masa and chili beans. After 1 hour add masa powder as per directions on chili mix, then add chili beans and simmer for 15 minutes longer. If you prefer a spicier chili, add cayenne pepper in chili mix. Serve with chopped onions and shredded Healthy Favorites Cheddar cheese, premium fat-free crackers or low-fat oyster crackers. For a 3-way, boil spaghetti or macaroni and add to chili.
Heat oven to 350° (moderate). Place cooked macaroni, cheese, salt and pepper in alternate layers in buttered 11 1/2 x 7 1/2 x 1 1/2-inch oblong baking dish. Pour tomatoes over all. Bake 35 to 45 minutes or until liquid is absorbed.
Stir together first 4 ingredients in a large bowl. Gently stir in frozen blackberries until sugar mixture is crumbly. Spoon fruit mixture into a lightly greased 11 x 17-inch baking dish. Cut pie crust into 1/2-inch wide strips and arrange strips diagonally over blackberry mixture. Sprinkle top with 1 tablespoon sugar. Bake at 425° for 45 minutes or until crust is golden brown and is bubbly. Serve with vanilla ice cream. Prep: 10 minutes. Bake: 45 minutes.
Put all ingredients in a blender and blend for 1 minute. Pour into a greased 9-inch pie plate. No crust! Sprinkle nutmeg on top. For plain custard pie, omit coconut.
Prepare cake and pudding according to package directions. Cake is baked in 3 layer size pans. Mix together fruit and pudding in a bowl before using.
Cut eggs in half. Remove yellow and put in bowl. Mix the ingredients with the yellow well and put into egg white halves.
Combine soup and sour cream. Add squash, onion, water chestnuts, pimento, salt and pepper. Mix margarine and dressing; add 1/2 to other ingredients and pour into greased baking dish. Top with remaining dressing. Bake at 350° for 45 minutes to 1 hour.
Brown beef in oil. Saute onion and chopped garlic. Place raw rice into pan and stir until coated with oil. Add rest of ingredients. Stir and bring to a boil. Place in 9 x 12-inch baking pan. Bake at 375° for 30 minutes, covered. Uncover and add cheese on top. Bake 15 minutes longer.
In a 10-inch skillet over medium-low heat, cook bacon until browned. Remove to paper towels to drain. Crumble bacon; set aside. In blender at medium speed or in food processor with knife blade attached, blend Cheddar cheese and remaining ingredients until smooth. Stir in crumbled bacon. If not serving right away, cover and refrigerate. To serve, remove spread to room temperature to soften slightly. Serve with crackers.
Place prunes, orange and lemon slices and cinnamon in a saucepan; add enough water to cover. Simmer, covered, 45 minutes. Remove from heat. Add tea and brew 5 minutes; remove tea bags and cinnamon. Add sugar and stir carefully until sugar is dissolved. Serve warm or chilled. Makes 6 servings at 188 calories per serving.
Cook pasta. Melt butter. Whisk eggs, add cheese, wine, garlic, bacon and butter (melted). Mix with hot pasta (which cooks eggs). Add salt and pepper to taste.
Mix together with fork and press into glass baking dish. Bake at 300° until lightly brown, about 15 minutes.
Mix together the first 6 ingredients in a large bowl. In another bowl mix the next 3 ingredients together. Combine together and mix adding nuts. Grease and flour a 9 x 13 x 2-inch pan. Pour into pan. Bake at 350° for 1 hour.
Cut stems from mushrooms; chop stems. Saute large mushroom caps in butter and remove from pan. Saute stems in remaining butter in pan. Add bread crumbs, nuts, cheese and basil. Mix well, heat thoroughly. Fill mushroom caps. Freeze until ready to use. Heat thoroughly under broiler.
Brown meat; add garlic powder, chili powder, salt and pepper; drain. Layer in greased 9 x 13-inch casserole as follows: Tortillas, meat, beans, onions and cheese. Top with tortillas. Pour soup and Ro-Tel tomato mixture over all. Cover with foil. Cook in 400° oven for 45 minutes.
Mix and cook 30 to 45 minutes at 350°. Makes 12 muffins.
Cut steak into serving-size pieces and place in 9 x 13-inch pan. Spread butter on meat. Add mushrooms and sprinkle with soup. Cover pan with foil and seal. Bake about 2 hours at 325°. Serves 6 to 8 people.
Boil cabbage approximately 15 minutes (do not overcook); drain. Put half the cabbage into buttered 1 1/2-quart casserole. Sprinkle half the salt, pepper, sugar and flour, then add half the cheese and margarine. Repeat layers. Top with hot milk. Last, cover with stuffing mix. Bake at 400° for 20 minutes or until topping is well browned. Yields approximately 6 servings.
Cut up chicken into small pieces; boil in water with salt, garlic and onions. When the chicken is cooked, remove 3 to 4 cups (8 ounces) of broth. Stir the mole thoroughly. In a pan stir/blend in the mole and 2 tablespoons of oil. On low heat, cook/simmer the mole. Mix the mole and allow it to simmer for about 10 minutes.
Mix together and spread between layers. Reserve a small portion and add to a small carton of Cool Whip; spread this on top and sides. Keep in refrigerator. Wait 3 days before eating.
Mix well. Bake at 350° for 45 minutes. Frost with 1 (10 ounce) package berries and 1 quart Cool Whip.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add in pumpkin and spices until well mixed. Spread over cream cheese layer. Refrigerate for 4 hours or until set. Garnish with remaining Cool Whip.
Combine dry ingredients. Mix liquid ingredients. Add dry ingredients. Mix well. Put in a well-greased tube pan. Cook 1 hour at 350°.
Cook cake mix as directed, split. Mix together sugar, sour cream and coconut and reserve 1 cup. Frost each layer with the mixture. Mix reserved 1 cup mixture with Cool Whip. Frost with mixture.
Combine all ingredients in bowl. Mix together well. Serve with corn chips or as a salad dressing.
In a large bowl, mix together the carrots, onion and green pepper. In another bowl, thoroughly mix together the additional ingredients to make a dressing. Pour over the vegetables and marinate for 24 hours, stirring once. Serve cold. Keeps well.
Combine potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter and mix well. Pour into casserole dish. Mix brown sugar, flour, 1/3 cup butter and pecans together and sprinkle on top of potato mixture. Bake at 350° for 45 minutes.
Mix all ingredients well together, except soup or barbecue sauce. Brown in small amount of vegetable oil. Drain. Cover with soup or barbecue sauce.
Cook bacon and set aside. Saute onion in bacon drippings. Drain. Drain green beans and add tomatoes in 2-quart pan on medium heat. Add sugar, salt, pepper and onion and cook 15 minutes. When ready to serve, add crumbled bacon.
Cut chicken into strips. Heat oil in skillet 2 to 3 minutes. Brown chicken and drain on paper towels. Add 2 to 3 tablespoons oil to skillet. Add green beans and yams. Cook for 2 minutes. Then add chicken, water chestnuts and stir-fry mix. Cook until thick (about 10 minutes). Stir in water and cashews. Cook another 2 minutes. Serve over rice.
Score roast; season with 1/2 teaspoon each of salt, pepper and garlic salt. Sear roast in pan in oil on all sides until browned. Remove from pan and place in foil-lined roasting pan. Pour Coca-Cola and catsup over roast. Cover loosely with foil and bake for 3 hours at 325°.
With a sharp knife, cut beef across grain in narrow strips 1/8 or 1/2-inch. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables (pepper, onion and celery).
Spray a large baking dish with Pam. Place pork chops or chicken in pan. Cover with mushroom soup. Cook at 325° for about 25 minutes. Prepare instant rice. Remove meat from oven and add rice and frozen vegetables (that have been cooked in water and drained). Return to oven for about 5 to 10 minutes. Serve with salad and bread.
Brown beef and drain. Mix beef with barbecue sauce, onion, brown sugar and salt. Open biscuits and press each into the cup of a muffin pan, making sure the dough goes up the sides of the cup. Spoon meat mixture into biscuit cups and sprinkle the top with 3/4 cup of cheese. Bake at 400° for 10 to 12 minutes.
Cream butter and sugar. Beat in eggs, one at a time. Stir in flour, sifted with salt. Stir in vanilla, nuts and dates. Spread in greased 9 x 12-inch baking pan and bake for 30 minutes at 350°. Cool. Cut into bars and sift confectioners sugar over all.
Butter well a 9 x 13-inch baking dish and heat oven to 350°. In bowl of electric mixer beat eggs until light. Add flour, baking powder, salt, cottage cheese, shredded cheese and melted butter; beat until well blended. Stir in diced ham. Pour into casserole and bake at 350° for 35 minutes or until top is golden and center is set. Minced or diced mushrooms or diced shrimp may replace ham. May be assembled and baked later. Reheats well covered. May cut into small squares for hors d'oeuvres. Serves 12 to 16 as main course for brunch.
Cream the potatoes and sugar until smooth. Add margarine (melted), eggs and rest of ingredients. Pour into greased Pyrex dish. Bake at 350° until almost firm, about 30 minutes. Remove to add topping. Return and continue cooking until done.
Oil 3-quart baking dish. Dissolve 1 package jello in 1 cup boiling water. Cool 15 minutes in refrigerator. Add 1/2 cup evaporated milk. Pour into baking dish. Set 1 1/2 hours. Next, mix same flavor jello with 1 cup boiling water. Add 1/2 cup cold water. Pour onto first layer. Set 1 1/2 hours. Repeat these steps until all jello is used.
Layer ingredients in a casserole dish. Top with cheese. Sprinkle with paprika. Bake at 350° for 30 minutes.
Cook the chocolate pudding. Then mix with a dry package of devil's food cake mix in a bowl. Pour into a 9 x 13-inch greased and floured pan. Top with chocolate chips and slivered almonds. Bake at 350° for 30 to 35 minutes.
Cook first 4 ingredients 20 minutes. Chop celery, pepper and onion. Put in macaroni for last minute of cooking. Drain well.
Cut steak into thin strips and cook in oil until done. Keep strips covered while cooking. Dissolve beef cubes in boiling water. Add beef water to cooked strips. Add soy sauce and spices. Add vegetables and cook until tender. Serve over rice.
Tear lettuce into bite size pieces and place in large bowl. Steam chicken pieces with grated ginger. Shred chicken and cool. Chop green onions. Fry maifun (rice noodles) in hot oil and drain on paper towel until cool. Place chicken, green onion and maifun over lettuce and refrigerate for half hour. Add dressing and serve.
Preheat oven to 425°. Mix all ingredients and form meat loaf. Line a 9 x 5-inch loaf pan with foil. Press in beef mixture. Reduce heat to 400° and bake 45 minutes or until done. Serve with parsley-potatoes and buttered broccoli.
Pour water over all-bran and raisins. Cream oil and sugar; add eggs, hot bran and eggs with buttermilk. Add to dry ingredients. Lastly, add bran flakes. Mix to combine. Bake in greased muffin pans at 400° for 15 to 20 minutes. Makes 3 dozen.
Mix it like you would tuna salad. Put on hamburger buns; wrap in foil. Put in oven; heat at 300° for 20 minutes.
Wash potatoes and cut (do not peel). Put into cold water and let stand overnight in refrigerator until next day. Drain. Salt and pepper to taste. Sprinkle potatoes with ginger and nutmeg, then dredge in flour. Cook in hot oil.
Melt chocolate chips and wax in a double boiler. Keep warm. Melt peanut butter and margarine. Mix Rice Krispies and powdered sugar. Pour peanut butter mixture over Rice Krispies and sugar mixture; mix well. Form into 1-inch balls and dip into warm chocolate mix. Cool on wax paper.
Combine all ingredients in large pot. Simmer 2 hours. Refrigerate at least 24 hours before reheating to serve. Makes approximately 8 servings.
Soften cream cheese thoroughly. Beat cheese and Marshmallow Creme until well blended. Great on all fruits except melons.
Melt 1/2 stick oleo into pan in which you are going to bake cobbler. Mix flour, sugar, baking powder, salt, vanilla and milk. Make batter consistency of pancake batter. Drain fruit. Pour fruit over batter. Pour juice (1 cup) over fruit. Sprinkle sugar over top. Bake at 350° for 20 to 30 minutes. Other fruits may be substituted.
In skillet, cook bacon until crisp; drain, reserving 1/4 cup drippings. Crumble bacon; set aside. To skillet, add drippings, celery, onion and half of the broth; cover and simmer until barely tender, about 7 minutes.
Mix shortening, sugar and eggs. Add sifted dry ingredients. Mix well. Shape into balls and roll in sugar and cinnamon. Place on greased cookie sheet. Bake at 400 degrees for 8-10 minutes.
Boil angel hair pasta until tender; drain and rinse with cold water. Cut cucumber, tomatoes and onion into finely chopped pieces. Sprinkle McCormick seasoning over the pasta. Toss, add the vegetables and pour the salad dressing over the mixture. Chill before serving. Goes well with garlic toast.
In a large bowl, beat eggs; stir in remaining ingredients except cheese. Mix well. Pour into prepared crust. Bake at 350° for 35 to 40 minutes or until set. Top with cheese; bake 5 minutes longer. Let stand 5 minutes.
Mix ingredients all together. Bake in 13 x 9-inch pan at 350° for 1 hour.
Soften	bread in milk; add egg. Mix well with meat; add onion, parsley, salt and pepper. Form into balls; roll in flour. Brown in hot shortening. Add Kitchen Bouquet and tomato juice; simmer 10 minutes. Add water, carrots and peas. Cover and simmer until hot through. Serves 6.
Bring chicken stock to a boil. In a small pan, saute celery and onions in 1 tablespoon margarine. Add to stock. Blanch bacon in a little hot water. Add to stock and simmer. When the mixture has come to a boil, add salt, pepper, thyme and potatoes. Simmer until potatoes are tender.
Cook noodles and drain. Put noodles and ham in casserole dish. Mix butter, flour and milk in separate bowl. Add cheese to mixture, then pour over noodles and ham. Bake 30 minutes at 350°.
In a large saucepan combine corn, potato, onion, water, bouillon granules and pepper. Bring to boiling, reduce heat. Cover and simmer about 10 minutes or until corn and potatoes are just tender. Stir in 1 1/2 cups of the milk and the margarine or butter. Combine the remaining milk and flour. Stir the milk-flour mixture into the corn mixture. Cook and stir until thickened and bubbly. Simmer for 10 minutes.
Arrange chicken in lightly greased 12 x 8 x 2-inch dish. Top with cheese. Mix soup and milk or wine. Spoon over chicken and cheese. Sprinkle with stuffing mix. Drizzle margarine over all. Bake covered at 350° for 50 to 60 minutes.
Mix ingredients well and chill 1 hour, then spread mixture in tortilla shells and cut them into pinwheels.
Cut fruit and nuts fine. Mix well with milk to coat fruit. Pack firmly in well-greased pans. Bake 1 hour at 250°.
Cook in covered dish at 300° for 3 hours. Add potatoes the last 45 minutes.
Combine flour, salt and sugar; cut in Crisco with a pastry blender. Combine ice water, vinegar and egg; beat well. Add liquids to flour mixture, 1 to 2 tablespoons at a time. Knead slightly. Form into 4 equal balls. Freezes well if not all used at once. Bake according to directions for pie filling being used.
Make as much or as little as your heart desires. Great with apples, fresh pineapple, strawberries, any fruit.