HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 9 ingredients in a mixing bowl; mix well. Combine flour and baking powder; add to clam mixture and stir until moistened. Heat 3/4-inch oil in a skillet to 350°. Drop clam mixture into hot oil by level tablespoonfuls. Fry until light golden brown, turning once. Drain on paper towels. Serve immediately.
Mix all ingredients as listed. Bake at 350° for 30 minutes. Cool and cut in squares.
Put oil, zucchini and eggs in blender to mix. Pour blended ingredients into a bowl and add the rest of the ingredients. Mix thoroughly. Pour into a Bundt pan and bake at 350° for about 70 minutes. (You can bake in a 9 x 12-inch pan or as cupcakes.)
Drain clams and pour juice over cut up vegetables. Add enough water to barely cover top of vegetables. Cook until tender (20 minutes).
Cream eggs, butter and sugar, then add flour and vanilla. Batter should be stiff. Add pecans. Pour in tube pan or loaf pan. Bake at 325° for 1 hour or until brown. Test with toothpick.
Preheat oven to 350°. Grease and flour a 12-cup Bundt pan or 10-inch tube pan. Set aside. Beat butter and sugar in a large bowl until light and fluffy. Add poppy seed filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition. Add vanilla and sour cream; beat just until blended. Stir flour, baking soda and salt until mixed and add to poppy mixture gradually, beating well after each addition.
Mix cake according to directions; add 1 1/2 cups coconut and bake in 13 x 9-inch cake pan. When cake is baked, punch holes while hot and pour cream of coconut over cake. Let cool.
In saucepan, combine dates, raisins, prunes and water. Bring to a boil and boil 5 minutes. Stir in margarine and salt; set aside to cool. Add remaining ingredients to fruit and stir until dry ingredients are moistened. Spoon into greased mini muffin pans. Bake at 350° for 15 minutes.
Combine first four ingredients, cover and chill. Serve with strawberries. Yields 2 1/3 cups.
Cut peppers in half (2 halves per person). Blanch peppers for 3 minutes. Drain. Brown turkey meat. Add and cook onions until soft. Mix remaining ingredients, except tomato sauce. Fill peppers. Top with tomato sauce and cover with foil.
Mix and press in a 9 x 13-inch baking dish; bake at 350° until flaky, 15 minutes. Cool.
Boil sugar, margarine and canned milk for 3 minutes, stirring constantly. Add the marshmallows, cocoa and oats. Mix. Drop by rounded teaspoon on wax paper.
Beat eggs; add cream of tartar and beat until stiff. Add sugar and beat until glossy. Grease pie pans. Put mixture into pans and shape like crust with a spoon. Bake 1 hour at 250°. Cool.
Spread crushed pineapple with juice in 9x13-inch baking pan. Sprinkle with yellow cake mix, and chopped nuts. Slice margarine, placing over all. Bake at 350° for 40 min. Serve with ice cream or whipped cream.
Fry turkey with salt, pepper and onion until browned. Add the creamed corn; mix. Fill green peppers. Put in microwave container. Mix soup with water and pour over top. Sprinkle on the sugar. Cook on High for 15 to 20 minutes, covered.
Mash garlic. Add all other ingredients and with wire whip, whip until thoroughly blended. Sprinkle a little celery seed on salad.
Sift dry ingredients together. In another bowl, mix shortening and sugar with a spoon until soft. Add eggs and beat well, then add to dry ingredients and mix well. Add bananas, nuts and dates and mix well. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour in a preheated oven.
Combine carrots, bread crumbs and cheese. Fold in stiffly beaten egg white. Add seasonings. Form into 10 balls. Roll in finely crushed Corn Flakes. Place on greased baking sheet. Bake at 325° for about 30 minutes or until brown.
Steam cabbage until leaves are bendable. (Take layers of leaves off head while steaming, about every 5 to 10 minutes.) Mix rest of ingredients together except tomatoes, soup and bay leaf. Fill each leaf with filling. Fold like a diaper; secure with toothpick. Put aside. Use water from steaming cabbage; add tomatoes and tomato soup. Put layer of broken cabbage or small pieces into bottom of a large pot (this stops the cabbage rolls from burning). Add all the rolls and bring to a boil, then reduce to medium heat for about 2 hours.
Beat eggs until lemon colored. Add (mix in) soft butter, sugar, vanilla, almond extract and salt. Add flour and milk. Beat for 8 to 12 minutes.
Crush the Oreo cookies and put in a buttered 9 x 12-inch pan, reserving 3/4 to 1 cup for top.
Sift flour and sugar together. Add beer and egg. Don't knead or use metal bowl. Dough will be sticky. Put in greased loaf pan and let rise 2 hours. Bake 25 to 30 minutes at 350°. Makes 1 loaf.
Cook all ingredients, except eggs and flour, in pressure cooker for 10 minutes. Remove chicken from bone and return to broth. Add eggs, then flour to thicken gravy. Serve over rice or biscuits.
Preheat oven to 350°. Whip egg whites and sugar until stiff; gently stir in remaining ingredients. Turn off heated oven. Drop by rounded teaspoonful onto tinfoil on cookie sheet and leave in oven overnight.
In a saucepan, combine flour, sugar, egg and vinegar. Boil for 5 minutes, until mixture becomes very thick; chill for one hour.
In medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk and blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill at least 3 hours or until set. Top with cherry pie filling. Refrigerate.
Cook and debone chicken. Place chicken in casserole dish. Mix other ingredients together and pour over chicken. Prepare stuffing mix according to package directions. Place on top of chicken mixture. Bake at 350° for 45 minutes.
Dissolve yeast in warm water. Sift flour, baking powder, salt, soda, and sugar together. Cut in shortening. Add buttermilk and yeast water. Work dough lightly. Refrigerate until ready to use. Bake at 450° for 10-15 minutes.
Mix together zucchini, onions, sweet peppers, and salt. Let set overnight, rinse, drain and grind up. Mix vinegar, sugar, cornstarch and spices. Cook to thicken. When syrup is thickened, add ground vegetables, mix well and cook 30 minutes. Put in sterilized jars and seal, leave 1/4-inch space.
Melt margarine and chocolate chips over low heat. Cool slightly. Add marshmallows (and nuts, if used). Divide marshmallow mix in half. Spread coconut, if desired, on waxed paper. Roll each half of mixture into waxed paper. Chill 24 hours. Slice.
Mix eggs, sugar, pumpkin and melted margarine. Sift flour, baking powder, baking soda and cinnamon together. Add to wet ingredients. Stir in nuts. Pour into greased and floured 15 x 10 x 1 inch pan. Bake at 325° for 25 minutes. Cool.
Preheat oven to 375°. Put apples in 8-inch square pan. Combine the rest of the ingredients, mixing until crumbly. Sprinkle on top of apples. Bake 30 to 45 minutes until apples are tender. Serves 6.
Combine all ingredients; boil 2 or 3 minutes. Pour over chops. Cover and bake in a 300° oven for 2 1/2 hours, or put in a crock-pot at low temperature all day.
Stir soup and cheese together. Add onion, broccoli and garlic. Place in ovenproof dish; top with more grated cheese. Bake in oven at 350° until bubbly.
Mix sugar, milk, coconut, vanilla, margarine and walnuts until well blended. Chill for 1 hour. Shape into balls; chill again. Melt chocolate chips and paraffin in top of double boiler over low heat. With toothpicks, dip balls in chocolate mixture; return to cookie sheet and chill until set.
Cut halibut into fingers, 2 x 2 x 4-inch. Combine olive oil and garlic into a bowl. Combine the cheese and the bread crumbs. Dip the halibut into the oil mixture and then roll in the bread crumbs mixture. Place on a foil lined cookie sheet and bake in a 500° oven for 10 minutes.
Pare and slice potatoes very thinly. Parboil in boiling salted water for 3 minutes, then drain. Layer potatoes and onions in a 10-cup baking dish. Sprinkle flour, salt and pepper between layers. Pour milk over potatoes. Dot with butter and cheese. Cover. Bake at 375° for 45 minutes. Uncover and bake 15 minutes longer or until potatoes are tender and top is browned slightly. Serves 8.
Beat peanut butter and butter until smooth. Add sugar, eggs and vanilla. Blend in flour and salt. Spread into ungreased 13 x 9-inch pan. Bake 25 minutes at 350°. Sprinkle chocolate chips on top and let sit for about 5 minutes. Morsels will be shiny and spread all over.
Heat oven to 350°. Preheat oven to 350°. Prepare cake mix as directed on the box and spread in a lightly greased 11 x 17-inch pan.
Boil chicken in 3 quarts of water until done. Set water aside. Take all meat off of bones. Chop chicken up. Put back into chicken water.
Mix all together and form into balls. Place in Dutch oven. Pour tomato soup diluted over balls. Bake at 300° for 1 hour and 30 minutes.
Press cookie dough evenly onto a lightly greased 12-inch pizza pan. Prick with fork and bake at 375° for 10 to 12 minutes or until golden. Cool.
If whole carrots, slice in quarters in slices (these look like copper pennies). Cook until barely tender in salt water (if one uses salt). Drain. Mix ingredients and pour over carrots. Toss slightly and cover. Marinate overnight in refrigerator. Serve cold as a salad or as a hot vegetable. (I prefer cold as a salad.)
Brown hamburger and drain; add taco mix and 3/4 cup water and simmer, uncovered, for 15 to 20 minutes, stirring occasionally. Put enchilada sauce in pan and heat; set aside. Shred cheeses and set aside.
Cook and drain raisins. Roll in flour. Mix butter, eggs and syrup together. Mix well and add applesauce, raisins and vanilla. Gradually stir in flour. Bake at 300° for 30 to 40 minutes in a greased loaf pan.
Cook onion and pepper; add meat. Add rest. Cover. Bake at 375° for 45 minutes.
Cook chicken in enough water to cover. Cook over medium heat until chicken is tender. Remove from broth. Add all of the ingredients listed, except eggs. Cook on low heat for an hour or so, until potatoes are soft. Add chicken picked from bone. Wait until soup is finished to add eggs.
Cream in very large bowl the first five ingredients. Thoroughly mix in soda, flour and salt with mixer. Stir in all other ingredients by hand, adding cornflakes last.
Cream shortening with sugar. Add bananas and eggs and mix well. Sift dry ingredients and add to creamed mixture alternately with milk. Stir in nuts. Bake in a greased loaf pan for 1 hour in 350° oven.
Put the melted butter in a bowl, adding the sugar, egg and milk. Sift the flour and baking powder and add to the butter mixture. Put a small amount of melted butter in bottom of a square 8 x 8-inch pan. Sprinkle batter with brown sugar, cinnamon and chopped nuts plus a little melted butter. Bake at 350° for 25 to 30 minutes.
Combine Egg Beaters, spices, sugar, vinegar and 1/2 cup oil in blender. Cover and blend on medium to high until blended. Without turning off slowly pour in remaining 1/2 cup of oil (in a fine stream). If necessary use a spatula to keep mixture flowing to blades. Makes 1 1/2 cups.
Soften onion in the heated butter. Add rice. Saute until glazed. Stir in parsley and broth. Bring to a boil. Reduce heat. Cover and simmer 20 minutes. Stir in egg, cheese, basil and black pepper. Mixture should be very moist. Shape into 12 to 16 croquettes, depending on size desired. Roll in bread crumbs. Fry in 1/4 to 1/2-inch olive oil until golden and crisp. Drain. Garnish with parsley when serving.
Place Cool Whip in large bowl. Add dry jello and stir to dissolve. Add cottage cheese, undrained pineapple and drained mandarin orange pieces. Mix well and serve. Keep refrigerated.
In skillet, brown meat and cook onion in butter until tender. Stir in soup, sour cream and water. Cover. Simmer 45 minutes or until tender, stirring now and then. Serve on noodles.
Beat egg whites, cream of tartar and 1 cup sugar until very stiff. Cream butter and 3/4 cup sugar until fluffy. Add egg yolks. Add flour and baking powder alternately with the cream. (Use 2 round pans.) Divide the butter mixture and spread out in pans. Top, divided egg mixture so cake is completely covered. Bake in slow oven so meringue does not get too brown, 40 minutes. (Try sides to test doneness.) Put fresh strawberries and whipped cream between layers.
Stew and debone chicken (save the broth). Mix soup and 2 cups broth and pour over chicken, that has been placed into a 9 x 13-inch baking pan or dish.
Combine all ingredients in medium boiler. Let boil for a few minutes. It's ready to use.
Heat oven to 350°. Stir pudding mix into milk in medium saucepan. Add yolks. Stirring constantly, cook on medium heat until mixture comes to a full boil. Remove from heat. Arrange layer of cookies on bottom and up sides of 1 1/2-quart baking dish. Add 1 layer of bananas; top with 1/3 of pudding. Repeat layers, ending with pudding. Beat egg whites and salt in medium bowl with electric mixer on high until foamy. Gradually add sugar, beating until stiff peaks form. Spoon onto pudding, sealing edges well. Bake for 10 to 15 minutes, or until meringue is lightly browned.
Saute onion, green pepper and beef in oil until brown. Add tomato sauce, ketchup, chili powder, salt and pepper. Turn into a 2-quart casserole or glass pie pan. Cover meat with one of the toppings. Bake at 400° for 25 minutes or until brown. Turn onto a serving plate with the topping on the bottom.
Mix dry ingredients; add remaining ingredients. Bake at 375° for 35 minutes or until done.
Cream butter and sugar. Add vanilla. Beat until fluffy. Add flour, salt and nuts. Mix well. Shape into balls the size of a walnut. Place on ungreased sheet and bake 20 minutes in a 325° oven. Cool. Roll in confectioners sugar or frost.
Mix together all ingredients. Makes enough sauce for about 3-4 dozen small meatballs.
Mix together all ingredients except cracker crumbs. Put in a 3 quart casserole. Top with the cracker crumbs. Bake at 350° for 1 hour. This is best if put together the day before and refrigerated overnight.
Beat 2 egg whites as stiff as possible. Gradually add 1/2 cup of sugar and keep beating. Fold in one 6 ounce package of chocolate chips. Heat oven to 375°. Drop the mix by the teaspoon on an ungreased cookie sheet. Put in oven; turn off the heat and leave for at least two hours. Do not open oven door until time to remove.
Beat eggs; fold into cake batter with buttermilk, baking powder and vanilla. Bake in 3 (9-inch) pans at 350° for 30 to 35 minutes. Set aside. Bring to a boil the canned milk and sugar. Boil for 2 minutes. Add coconut, marshmallows and vanilla. Beat until it begins to thicken. Spread between layers and on top. Mix in a bowl 1/2 stick of butter, shortening, cocoa, canned milk and powdered sugar. Spread on cake. Very good cake.
Cream together the shortening and sugar. Add egg; beat well. Sift together dry ingredients. Combine molasses and water; add alternately with flour mixture. Line an 8 x 8 x 2-inch greased pan with greased wax paper. Pour batter. Bake at 350° for 50 to 60 minutes. Cool 5 minutes; remove from pan.
Cream butter and sugar; add lemon juice and rind and egg yolks and beat well. Add flour and milk; lastly, fold in the egg whites, beaten stiff. Pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat. Bake at 325° until set as custard. It will require about 45 minutes. Bottom part is custard, top like cake.
Place Swiss cheese on bottom of pie crust, then spinach, mushrooms and chicken. Mix next 4 ingredients. Pour into pie shell. Sprinkle with Cheddar cheese. Bake at 350° for 40 to 45 minutes. Serves 6.
Place chicken in a 12 x 8 x 2-inch dish. Mix next 6 ingredients together and generously spoon over chicken. Microwave on High for 20 to 22 minutes, rotating dish 1/2 turn after 10 minutes. Sprinkle cheeses over chicken and microwave 2 to 4 minutes until cheese is melted. Let stand 5 minutes before serving.
Cube chicken. Combine soup, sour cream and butter. Stir in chicken, mushrooms, spaghetti and salt and pepper. Turn mixture in a greased 13 x 9-inch casserole. Sprinkle cheese on top. Bake at 350° until hot and bubbly, 25 to 30 minutes. Makes 8 servings.
Prepare cake mix as directed. Pour half of batter into greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt caramels with milk and butter over low heat. Pour over cake. Sprinkle 3/4 of nuts and chocolate chips over caramel. Pour remaining cake batter over filling and sprinkle remainder of nuts and chips on top. Bake for 20 minutes.
Mix in a large container and place in freezer. One quart cut up strawberries may be added. Mixture should be in freezer at least 24 hours before serving, stirring at least twice while freezing.
In a 2-quart casserole, blend cornstarch and sugar. Blend in eggs. Add corn and milk; stir. Add a small dash of salt, if desired; stir. Top with pat of butter; sprinkle with nutmeg. Bake at 350° for 1 hour to 1 hour and 15 minutes. It is done when there is no liquid on top. Let stand 5 minutes before serving.
Cook potatoes in skins. When cold, peel and shred coarsely. Shred cheese. Heat 1/2 cup oleo and cheese until almost melted. Remove from heat; stir in sour cream, onions, salt and pepper. Fold into potatoes. Put in 2-quart casserole; dot with 2 tablespoons oleo. Sprinkle with paprika and bake at 350° for 25 minutes.
Roll out half the pastry and line a 9-inch pie plate. Place crackers in prepared crust. In saucepan, over high heat, heat water, sugar and cream of tartar to a boil. Simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with margarine. Sprinkle with cinnamon.
Boil chicken breasts, debone and chop. Grease 9 x 13-inch dish with butter. Drain asparagus and put in bottom of casserole. Put chicken over asparagus. Mix soup, lemon juice and mayonnaise together and pour over chicken. Put grated cheese over soup mixture. Sprinkle on cracker crumbs. Bake at 350° for 30 to 40 minutes.
Brown 1 pound ground beef in oven. Add remaining ingredients. Cook for one hour on top of stove in saucepan. Great for spaghetti or any kind of meat.
Brown hamburg and onions; put in canner or large mixing bowl. Add remaining ingredients and mix well. Use tomato juice as desired or water may be added. Pressure can at 10 pound pressure for 1 hour and 30 minutes for quart and 1 hour and 15 minutes for pints.
Place roast in pan. Pour on cream of mushroom soup. Add Lipton onion soup mix and 1/2 cup water. Cover tightly; bake for 2 1/2 to 3 hours. After first hour, baste occasionally. Slice and serve with mushroom gravy.
Dissolve yeast in warm water (110°). Combine milk, sugar, shortening and salt. Cool to lukewarm. Add 1 1/2 cups flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in a greased bowl, turning once to grease surface. Cover to let it rise until double (1 1/2 to 2 hours).
Boil water. Add salt, sugar, nutmeg and butter. Stir over heat until butter has melted. Remove from heat and immediately pour in all flour at once. Beat vigorously with a wooden spoon until thoroughly blended. Then beat over moderate heat for 1 or 2 minutes until mixture is smooth and forms a ball that doesn't separate. Cool slightly. Add eggs, one at a time. Beat vigorously after each egg until mixture is smooth. Drop batter on greased cookie sheet. Bake at 450° for 15 minutes, then reduce heat to 325° and bake 25 minutes. Remove from oven; make a small slit in side of each puff. Return to turned off oven for 10 minutes. Cool on wire rack. Makes 12 puffs, about 3-inches in diameter.
Mix cheese and sugar until smooth and creamy. Add milk and peanut butter. Mix until creamy. Add Cool Whip and blend well. Turn into crust and cover with whipped cream or Cool Whip.
Brown ground beef in skillet. Drain. Add soup and milk. Add salt and pepper to taste. Simmer for 20 minutes. While meat is simmering, prepare noodles according to package directions. Drain. Ladle noodles onto plates. Add meat mixture. Cover with sour cream to taste.
Mix shortening and sugars until fluffy. Add eggs; beat well. Add lemon extract and mix well. Combine flour, soda, salt and cinnamon; add to creamed mixture. Stir in oats and pecans; shape dough into 2 long rolls, 2-inches in diameter. Wrap in waxed paper; chill 2 to 3 hours or overnight. Cut into 1/4-inch slices. Place 2 to 3 inches apart on lightly greased cookie sheet.
Combine jello and boiling water first. Let cool. Line bottom of baking pan (10-inch square) with about 2 cups cracker crumbs. Cream butter and sugar until light and fluffy in mixing bowl. Add well-beaten egg yolks. Beat well. Add cooled jello to butter mixture. Add pineapple and nuts. Last, fold in stiffly beaten egg whites. Pour onto cracker crumbs in pan, sprinkle remaining crumbs on top. Refrigerate for 8 hours or longer. Cut in squares and top with Cool Whip.
Mix all together in crock-pot; cook on low for 6 to 8 hours.
Pour boiling water over oats, brown sugar and shortening. Let stand until lukewarm. Add beaten egg and the yeast dissolved in water. Then add the salt and flour. Mix together, then put out on counter and knead well. It may take more flour to knead well. Place in greased bowl, turning the lump over so top will be greased. Cover and let rise until doubled in bulk. Make out in loaf or rolls. Cover and let rise again. Bake in 325° oven for loaves or 375° for rolls.
Cook onion and pepper in shortening until tender. Add hamburger meat and cook until it changes color. Add other ingredients and simmer for 15 minutes.
Make crust in deep-dish or casserole dish using the dinner rolls. Layer browned sausage, hash browns and cheese. Beat eggs, milk, salt and pepper together and pour over sausage and hash browns. Bake for 25 minutes at 375°. Sprinkle with Parmesan cheese or Cheddar cheese. Bake for 5 more minutes. Serve hot or cut in squares and store in freezer bags. Reheat in microwave.
Layer in casserole the first 4 ingredients. Pour the milk over and sprinkle with parsley flakes. Bake at 350° for 1 1/2 hours. Uncover the last 20 minutes.
Cook spinach in a small amount of lightly salted water until thawed; drain. Saute mushrooms in the butter for about 5 minutes.
Mix all the ingredients. Melt 1 package almond bark candy. Mix and pour over cereal mix. Mix well and drop by spoonfuls on wax paper. Let set for 2 or 3 hours.
Mix all ingredients together and place in a baking dish. Bake at 375 degrees for 45 minutes.
Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry 1/2-inch beyond edge of pie plate. Flute edge high. Do not prick. Line with a double thickness of foil. Bake at 450° for 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Cool.
Combine all ingredients. Roll dough out on a floured surface to about 1/2-inch thickness. Cut with cookie cutter and bake at 350° for about 10 minutes or until bottom of cookie is lightly browned.
Heat oven to 325°. Beat egg whites and salt until stiff. Beat in sugar until shiny peaks form. Fold in coconut and vanilla.
Combine milk, eggs, sugar, cinnamon and salt in a 1 1/2-quart glass casserole; beat with a rotary beater. Stir in bread cubes and raisins. Dot with butter. Microwave on simmer setting 26 to 28 minutes or until almost set in center. In conventional oven, bake at 350° for about 25 to 30 minutes or set in center. Enjoy!!!
Melt soup, cheese and milk on stove. Layer in baking dish: rice, onion, mushrooms and broccoli. Pour mixture over top. Bake at 350° for 45 minutes.
Mix together and bake in a 2-quart casserole for 40 minutes at 350°.
Boil fryer. Put broth in crock-pot. Chop up chicken; add to broth. Add tomatoes and corn to broth. Simmer ingredients on low for 6 hours (this time is flexible). About 30 minutes before serving, crumble crackers into broth and add milk. Goes great with chicken salad sandwich and pickle! Yummy winter dish!
Blend cream of chicken soup and milk together. Mix all ingredients together and put in a 1 1/2-quart greased casserole dish. Bake at 375° for 25 to 30 minutes. Serves 6.
Put crescent rolls on cookie sheet. Press a little on sides. Bake at temperature on package for 11 minutes until brown. Cool.
Place apples in a 9-inch unbaked pie shell. Sprinkle rest of ingredients over apples.