HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a large casserole dish. Remove the crusts from the bread and cube. Beat the eggs. Gradually add the sugar, flour, salt and pineapple. Pour all this into casserole dish and spread bread cubes on top. Add the butter on top and bake 1 hour at 400°. If bread gets too brown, put lid on dish while baking.
Grind all ingredients in food processor. Add salt. Let stand 1 hour. Drain off all juices. Stir in cold cider vinegar. Add spices. Bring to a boil. Boil 5 minutes. Pack in jars while hot and seal.
Prepare the rice per directions on box. Add mix, hamburger, rice and eggs in a large bowl. Add salt and pepper to taste (dash of Worcestershire or soy sauce optional). Slice or leaf cabbage and line an oiled 8 x 11-inch baking pan with the cabbage. *
Fry chopped onion in vegetable oil. Add cardamom while oil is still hot, then add peas. Stir it on medium heat for about 3 minutes, then add rice and 2 cups of water. Bring it to boil. Turn the heat down and let it cook until the rice is tender.
Bake cake according to box directions. When cooled, cut with a string so you have 4 layers. Using a punch bowl, put one layer of cake into the bottom. Cover with pudding, then strawberries, bananas and Cool Whip. Repeat each layer, ending with Cool Whip on the top. Sprinkle with nuts.
Cook pasta as directed. Drain and cool. Cook broccoli as directed. Drain and cool. Cube Mozzarella cheese.
Brown hamburger and sausage, add onions and peppers. Cook 10 minutes. Add spaghetti and pizza sauces and cook on simmer a few minutes. Cook noodles as directed on package and drain. Preheat crock-pot. In crock-pot place in layers, sauce, noodles, pepperoni and Mozzarella until all used up. Cook for 2 to 3 hours.
Slice carrots into 1/4-inch coins. Cook until tender; drain. Combine all other ingredients together. Mix well. Combine with carrots. Cover and refrigerate at least 3 to 4 hours. Serve cold or warm. Store in refrigerator up to 2 weeks.
Make hamburger patties; roll patties in flour. Dip in egg and milk, then roll in flour again. Brown in shortening on both sides. Heat soups, water and milk, and pour over patties. Bake at 350° for 1 hour.
Rinse grapes; cut in half and remove seeds. Place in bottom of glass serving bowl. Peel and slice bananas; place over grapes. Drain peaches well; cut into small pieces. Place on top of bananas. Peel oranges; remove white skin. Slice and cut into small pieces; place on top of raspberries. Peel and slice kiwis. Garnish salad. Pour orange juice over top of salad; sprinkle with powdered sugar (if used). Refrigerate until ready to eat. Serve with macaroons, pound cake or vanilla wafers.
Combine first 4 ingredients in a small sauce pan. Cook until melted. Cool. Dissolve yeast in water for 5 minutes. Stir sour cream mixture and egg into yeast. Gradually add flour. Knead. Then put in greased bowl. Let rise until doubled. Roll out as desired. Let double and bake at 350°. Start in cold oven. Makes one loaf.
Put peppers in blender with 1 cup of water. Blend, then drain off water.
Cook chicken in stock. Season with soy sauce, sugar and sake. Add mushrooms and Kamaboko. Bring to a boil and add eggs. When eggs are well coddled, spoon mixture over hot rice in individual bowls. Garnish with green onions and snow peas.
In a large bowl, whisk together 3/4 cup of flour, yeast, sweetener and hot water. Stir in the oil, 1 1/4 cups of remaining flour and salt. Blend the mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.
Mix all ingredients together and pour into 8 inch dish and freeze. Serving size 1/8th of pie.
Preheat oven to 350°. Spray an 8-inch square baking pan with nonstick cooking spray. In medium size bowl, stir together sugar, Sweet One, margarine, eggs, Butter Buds sprinkles and vanilla. In small bowl, stir together dry ingredients; stir into liquid ingredients just until blended. Spread into pan. Bake 25 minutes. Cool on wire rack. Cut into 2-inch squares. Makes 16 servings.
Combine all ingredients and pack firmly into loaf pan. Bake at 350° for 1 hour. Let stand 5 minutes before slicing.
Mix sugar, salt, vinegar and oil until sugar is dissolved. Add other ingredients. Let stand 1 hour.
Mix cottage cheese. Sprinkle pudding over it. Add pineapple (drained and chopped). Add 1/2 container Cool Whip and all marshmallows. Stir together. Gradually add rest of Cool Whip.
Boil first 8 ingredients. When cool, add flour, soda and salt. Mix well. Pour into tube pan. Bake 1 hour at 300° or longer, if needed. Batter will be very thick. Can add 1 cup nuts if your doctor permits.
Steep tea bags in boiling water. Add sugar to dissolve. Add remaining ingredients and freeze. During freezing, stir a few times. When serving, put "scoopful" of slush in a glass and add 7-Up or ginger ale.
Cook chicken; cube and layer in the bottom of a 9 x 13-inch casserole. Cook spaghetti and layer next. Pour over 1 can heated spaghetti sauce. Cover with shredded cheese. Bake at 400° for 20 minutes or until cheese is bubbly.
Remove crusts from bread. Flatten with rolling pin. Chop first 3 ingredients. Make paste of egg, salt, sugar and cornstarch. Blend with shrimp mixture. Cut bread into fourths. Place teaspoon of shrimp mixture on each piece of bread. Fry face down in hot oil. Drain on paper toweling.
Rinse chicken and pat dry. Place in casserole and let stand in apple juice for 5 minutes. Stir apricots, ginger and mustard. Pour over chicken. Bake at 325° for 30 minutes, then transfer to serving dish. Spoon sauce over top and sprinkle with almonds.
Mix first 4 ingredients. Sift flour, baking powder and salt. Add vanilla to oil mixture. Stir apples and nuts in by hand. Bake in greased, floured tube pan in 350° oven for 1 hour. Needs no icing.
Cook spinach; drain well. While still hot, add cream cheese and 1/2 stick of margarine. Mix seasoning; add lemon juice. Place in a buttered casserole dish and sprinkle herb dressing on top. Melt remaining butter and drizzle over dressing. Bake at 350° for 1/2 hour. Serves 6 to 8.
In large saucepan, melt butter and cook garlic with soup. Heat 1 minute until golden brown. Stir in tomato puree, sugar, soy sauce, vinegar and chili sauce. Bring to a boil, then simmer, stirring occasionally. In aluminum foil-lined baking pan, arrange meat. Bake for 20 minutes. Brush ribs with sauce and cook another 50 minutes.
Mix together sugar, milk and salt; bring to a boil. Watch it does not boil over. Boil until it forms a small ball in cold water. Butter pan; add peanut butter. Stir and pour into buttered pan. Cool, then slice into squares.
Wash squirrels thoroughly; dry. Cover with cooking oil mixed with lemon juice. Let stand 1 hour. Combine crumbs with just enough milk to moisten along with all other ingredients, except bacon fat. Stuff the squirrels. Place in roaster; brush on bacon fat. Roast, uncovered, at 325° for 1 1/2 to 1 3/4 hours, basting about every 15 minutes with drippings.
Mix Crisco and margarine; blend well. Add sugar and whip. Add 1/2 milk and 1/2 flour. Add eggs, one at a time. (Blend well after adding each egg.) Add remainder of milk and flour. Add flavoring. Grease and flour cake pan. Place in cold oven set at 300°. Bake one hour. Bake another 1/2 hour at 325°. Remove from pan immediately and cover. (Have all ingredients at room temperature before beginning to bake.)
Prepare pudding according to package directions. Fold in Cool Whip. Drain fruit cocktail, mandarin oranges and cherries. Fold well-drained fruit into pudding mixture. Add marshmallows and bananas. Chill thoroughly. Serve in lettuce cups.
Brown ground chuck in a frying pan and drain. Put in slow cooker, adding remaining ingredients. Stir thoroughly. Cook, covered, on low 8 to 10 hours or high for 5 hours.
In 1 1/2 quart casserole, put diced raw potatoes to cover the bottom, raw rice, browned ground beef, chopped onion and enough diced carrots to cover. Place in order given. Pour tomato juice over all until all is covered. Salt each layer. Bake at 350° for 2 1/2 hours.
Brown ground beef. Add chopped onion and green pepper. Stir in Ragu sauce. Cook noodles until done; drain and add to sauce. Stir in Mozzarella cheese and Cheddar cheese. Add milk. Pour into casserole dish and bake 20 minutes.
Put layer of apples, then sprinkle in sugar and cinnamon. Mix together. Repeat until all is used. Sprinkle in graham cracker crumbs, then melted butter. Bake at 350° for 30 minutes.
Mix all ingredients together and shape into patties. Brown on both sides for 5 minutes on each side.
Combine first 6 ingredients and beat at medium speed of electric mixer until well blended. Spoon into pastry shell. Bake at 425° for 35 minutes or until knife inserted halfway between center and edge of pie comes out clean; cool before serving. Yield: One 9-inch pie.
Mix Bisquick, milk and Cheddar cheese into a soft dough. Beat dough vigorously for 30 seconds. Drop dough by soup spoon size spoon fulls onto ungreased cookie sheet. For smaller biscuits, use a teaspoon. Bake 8 to 10 minutes until golden brown at 450°. While biscuits are baking, add garlic powder to melted margarine. Brush garlic margarine over hot biscuits when they come out of the oven.
Cook broccoli according to package directions; drain. Saute onion in margarine. Mix together the remaining ingredients. Add broccoli and onion. Warm through and serve in chafing dish or pan that can be kept warm with assorted crackers.
Drain vegetables and mix with pimento, green pepper and onions. In saucepan, combine remaining ingredients. Bring to a rolling boil, remove from heat and cool. Pour over vegetables and refrigerate at least 24 hours.
Mix oleo and sugar thoroughly. Add eggs and vanilla and beat until light and fluffy. Sift all dry ingredients in a small bowl, then take turns adding the sifted dry ingredients and the milk to the fluffy egg mixture until they have all been added. Stir in nuts. Pour into greased pan (10 x 15 x 1-inch) and bake for 20 minutes at 350°.
Cook carrots in salted water until tender. Save 1/4 cup cooking liquid. Cut carrots lengthwise. Combine 1/4 cup cooking liquid with mayo, onion, horseradish, salt and pepper. Pour over carrots. Sprinkle crumbs on top. Dot with oleo, paprika and parsley. Cook uncovered for 20 minutes.
Place broccoli and butter in a 2-quart casserole. Cover with heavy-duty plastic wrap and microwave (High) for 2 minutes or until broccoli is crisp-tender. Stir in milk and next 6 ingredients. Cover tightly and microwave at Medium-high (70%) for 3 1/2 minutes, stirring after 2 minutes. Stir in wine. Cover tightly and microwave on Medium-high for 5 to 6 minutes or until thickened, stirring every 2 minutes. Makes 2 1/2 cups.
Spoon over 2 to 3 pounds chicken. Bake 45 minutes at 375°. Serves 4 to 6.
Place the first 3 ingredients in colander. Cover with ice and drain for 3 hours. Place in large pan. Add remaining ingredients. Mix together. Heat through. Do not boil. Jar and seal.
Preheat oven to 350° (325° if using glass pie dish). Combine first 6 ingredients in blender or processor. Blend on low speed 3 minutes. If your blender won't hold it all, put in as much milk as it will hold. Blend, then stir in remaining milk. Pour into buttered pie dish and let rest 5 minutes, then sprinkle coconut on top and bake 30 to 40 minutes for 9-inch pies or 35 to 45 minutes for a 10-inch pie or until set. Makes 2 (9-inch) pies or 1 (10-inch) pie.
Combine beans, 3 tablespoons tomato sauce and 1 teaspoon Tabasco sauce. Spread in bottom of 1 1/2 quart baking dish. Top with tomatoes and Monterey Jack cheese. Brown the ground beef; drain. Stir in chili powder, the rest of Tabasco sauce, tomato sauce, olives, salt and peppers. Spread on top of cheese. Sprinkle on Cheddar cheese. Bake at 350° for 15 to 20 minutes. Serve with tortilla chips. Serves 6 to 8.
Mix 1/2 cup sugar with peaches. Melt butter in pan. Mix 1/2 cup sugar with flour, baking powder and milk. Pour batter in pan on the butter. Do not stir. Sprinkle peaches over batter. Bake at 350° for about 40 minutes.
Melt butter in large skillet. Add chicken and potatoes and brown slowly on all sides; salt and pepper. Sprinkle chicken with lemon juice; reduce heat, cover pan and simmer 30 minutes. Add onions to butter in bottom of skillet; sprinkle peas and parsley over chicken and potatoes; cover and simmer 10 minutes more or until chicken and potatoes are done. Remove chicken and vegetables to serving platter; keep warm. Remove skillet from heat. Add sour cream, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to	mix well with pan drippings. Pour over chicken or serve as a sauce.
In large frypan, mix hamburger and sausage and fry until done. Drain fat. Add tomato sauce and tomato soup to meat. Add chili powder to taste. Cook on low for 20 to 25 minutes.
Let rolls rise in a 9 x 12-inch pan sprayed with Pam (don't cover). Melt margarine and mix with cinnamon sugar. Pour mixture between rolls. Bake at 350° for 15 to 17 minutes. Frost with mixture of powdered sugar and milk. May also decorate with nuts and cherries.
Tear 2 long pieces of aluminum foil and place crisscross on table. Place meat on foil and put 2 tablespoons steak sauce over meat. Put dry onion soup over meat. Put mushroom soup from can over meat. Wrap foil around meat so liquid cannot run out. Cook at 350° for 2 1/2 hours. If desired, you can add potatoes and carrots to meat. Meat will have its own gravy.
Mix the ground turkey and salsa thoroughly. Fry and put on bun with your favorite trimmings.
Mix all ingredients together. Pour into 3 crumb crust pie shells and chill for 1 hour.
Soak beans overnight. Cover good with water to cook. After beans begin to cook, add ginger. Cook for 1 hour before adding other ingredients. Add small amounts of water as necessary. Cook approximately 6 to 8 hours. Feeds about 100 people. Good for church dinners, etc.
Place unopened pea pouch in vigorously boiling water in saucepan; do not cover. Bring to a boil; boil rapidly for 15 minutes. Meanwhile, simmer zucchini in 2 tablespoons water until water is reduced and zucchini is tender. Stir in pimiento and peas. Makes 4 servings.
Blend Bisquick, butter, milk, eggs, salt and pepper. Blend well. Pour into pan. Sprinkle crabmeat on top and push it down. Sprinkle with cheese. Bake at 350° for 35 to 45 minutes. Let stand 10 minutes before serving.
You will need 12 flowerpots, 12 straws and 12 daisies or other longer stem flower.
Lay cheese out of refrigerator so it will be soft. Thin cheese to dip consistency with a little cream or milk. Add all other ingredients; mix well and store in refrigerator. Serve with crackers or potato chips.
Cook noodles as directed on package. Drain. Break up corned beef and combine with cheese, soup, milk and onion. Mix well. Place in baking dish. Cover with bread crumbs. Bake at 350° for 45 minutes. Serves 6 to 8.
Heat oven to 325°. Grease and flour a 10-inch tube pan or 12 cup Bundt pan. In large mixer bowl, cream butter. Gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, and flavorings. Sift together flour, salt and soda. Add to creamed mixture alternately with sour cream. Pour batter into prepared pan and bake 1 hour and 15 minutes, or until a wooden pick inserted in cake comes out clean. Cool about 15 minutes in pan. (I like to add some cinnamon, ginger or allspice. Choose one you like!)
Preheat oven to 350°. Grease 9 x 13-inch pan. In large bowl mix sugar, eggs and oil. Add baking powder, soda, cinnamon and flour. Fold in nuts, raisins and carrots. Bake 1 hour.
Mix the first 3 ingredients together in a kettle and boil on medium heat for exactly 3 minutes. Add the remaining ingredients and pour into a buttered pan (9 x 12-inch) and let cool.
Drop macaroni into rapidly boiling water, boil until tender. Drain and rinse with cold water. Chill in refrigerator. Mix remaining ingredients with macaroni. Mix mayonnaise and French dressing; pour over macaroni, then toss lightly until thoroughly mixed. Chill again in refrigerator. Serves 6.
Combine eggs, sugar, syrup, salt, vanilla, butter and nuts. Mix thoroughly. Pour into pie shell. Bake at 400° for 10 minutes. Reduce heat to 325°. Bake 25 minutes longer.
In medium saucepan, cook spinach according to package directions; drain well. In same pan, combine spinach, cheeses, onion, mint and pepper. Heat through over low heat, stirring occasionally.
Preheat oven to 300°. Grease baking sheets; set aside. In a large bowl, beat egg whites until frothy. Add salt and cream of tartar. Beat to combine. Gradually add sugar, beating until egg whites are stiff. Beat in extract. Gently fold in cornflakes and coconut.
Thoroughly mix all ingredients. Chill and serve with raw vegetables (carrots, cauliflower, radishes, celery, cucumbers, broccoli and cherry tomatoes). This will keep in refrigerator for 2 weeks or longer.
Cook rice according to package directions and stuff hens. Lightly salt and pepper hens. In a saucepan, combine remaining ingredients. Let bubble until thick. Place hens in a roasting pan and cover tightly with foil. Bake at 400° for 1 to 1 1/2 hours, basting often with glaze. Split hens down the middle to serve. Pass remaining sauce. Excellent. Serves 4 to 6.
Preheat oven to 350°. Combine flour, salt, garlic powder and pepper. In a greased 8-inch square casserole, layer 1/2 of each of the following ingredients in order: cauliflower, onion, flour mixture, butter pieces, olive, Mozzarella and Parmesan cheese. Repeat layering with second 1/2 of ingredients, adding parsley flakes between olive slices and Mozzarella cheese. Sprinkle with paprika. Combine wine and milk. Pour over casserole. Bake uncovered in preheated oven 40 to 45 minutes or until golden and bubbly. Makes 4 to 6 servings.
Cream butter and sugar until light and fluffy. Add flour and 1 egg at a time (rotating flour and eggs). Add flavoring last. Cook 1 hour at 325°. If the cake seems to be cooking too fast, turn down to 300°.
Cook macaroni in salt water. In casserole dish, place layer of macaroni, layer of oysters, small amount of pepper, salt and butter. Repeat layers. Add all juice from oysters and 1 cup of milk to casserole. Top with bread crumbs and shredded cheese. Bake at 350° for 30 minutes.
Place beans in at least as much water to cover by 2 inches. Let soak a minimum of 8 hours; check occasionally to ensure that water covers the beans, adding additional water when necessary. Pick over tomatoes, separating any that are bruised. Cut out damaged portions. Slip tomatoes into boiling water for about 3 minutes, or just long enough so that the skin begins to crack. Transfer by a slotted spoon into a container of ice water. Let cool until cool enough to handle; slip off skins and place into a container to be dumped into your compost bin. Cut larger tomatoes into quarters and place into your food processor. Process until no large chunks of tomatoes remain; repeat with remaining tomatoes. Reserve this tomato puree until beans are ready.
Line bottom of a 9 x 13-inch pan with raw hamburger. Place croutons over this. Heat other ingredients together and pour over top. Bake at 325° for 1 1/4 hours. Let stand for 15 minutes. Cut and serve. Can be frozen also.
Blend all ingredients together. Add barbecue sauce on top chicken. Bake until done.
Dissolve Jell-O in hot water. Add remaining ingredients. Chill until set.
Mix pineapple, marshmallows, and cheese & let set overnight or several hours then add: whipping cream (whipped) and let set in refrigerator several hours before serving.
In large bowl combine flour and sugar. In heavy saucepan combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour boiling mixture over flour and sugar. Add buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon. Pour into a well-buttered 17 1/2 x 11-inch jelly roll pan. Bake at 400° for 20 minutes.
Pepper pork chops and sprinkle heavily with Worcestershire sauce. Heat oven to 325°. Put rice in pan. Heat water and bouillon cubes until dissolved. Add broth to pan with rice. Heat skillet until very hot. (Cast iron skillet is best.) Add 2 pork chops at a time in skillet and brown (don't cook), 30 seconds on each side. Add to rice, cover and bake for 1 hour.
Open and drain all fruit. Save the juice. Use 6 cups of juice to cook pudding and tapioca. If not enough juice, add water to make 6 cups. Cook pudding; cool, then add fruit. Store in fridge.
Brown beef and onion together, adding salt and pepper, if desired. In a 2 quart casserole, spread half of the beef mixture. Add a layer of shredded cabbage. Repeat layers. Spread a can of tomato soup over top. Bake at 350°, covered, until cabbage is tender and soup is hot and mixed with beef and cabbage.
Sift together the dry ingredients, then quickly mix in the water. Press the dough into a 9-inch pie pan and bake in a hot oven at 400° for 25 minutes. Cut into wedges and serve.
Mix all ingredients. Place in unbaked crust. Cook at 350° until crust is brown, about 30 minutes. So easy.
Stir-fry vegetables in a little oil. Remove. Cut pork chops or steak in strips and stir-fry. Remove meat and mix with vegetables. Put over 1 medium package cooked buttered noodles. Pour chicken broth in pan where meat was stir-fried and bring to a boil. Mix cornstarch with salt and water and pour into boiling broth. Add Worcestershire sauce to taste. Pour over stir-fry mixture.
In 1 1/2-quart casserole dish, blend soup, milk and pepper. Stir in beans and 1/2 can of onions. Bake at 350° for 25 minutes. Top with remaining onions. Bake 5 more minutes or until onions are golden brown.
Combine flour, salt, sugar and shortening. Mix until crumbly. Reserve 1/2 cup to sprinkle over batter. To remaining crumbs, add baking powder, soda and spices. Mix thoroughly. Add sour cream and eggs; mix well. Pour into wax paper-lined 13 x 9-inch pan. Sprinkle with reserved crumbs. Chopped nuts and cinnamon may be sprinkled over crumbs. Bake in 375° oven for 25 to 30 minutes.
Place Triscuits on a microwavable plate. Cut Mozzarella cheese to fit on Triscuits. Then place a pepperoni slice on top of cheese. Place in microwave for about 1 minute until cheese has melted.
Mix all ingredients together. Pour into oiled 9 x 13-inch dish. Bake at 350° for 45 minutes.
Rice should be mostly split when done, about 1 hour & 15 minutes. Saute onion in margarine, add flour and stir; stir into drained rice. Add broth gradually, then remaining ingredients. Bring to boil, simmer 5 minutes. If chilled or frozen to store, thin with milk when rewarming.
For Streusel: Combine graham cracker crumbs, nuts, brown sugar and cinnamon. Stir in melted butter; set aside.
Let cheese and sausage get to room temperature. Mix all 3 ingredients. Bake at 325° until done (about 15 to 20 minutes).
In large saucepan, melt 1 cup butter. Add vegetables. When they start to cook, add sausage. Turn down heat, cover and cook for about 5 minutes, stirring occasionally. In another saucepan, melt the other cup of butter. Slice buns in half. Put bun in butter for about 1 minute. Do the same with the other buns. After finished, place a piece of sausage and some vegetables on the bun.
In a large bottle, combine condensed milk, half and half, whiskey, instant coffee and liqueur. Mix well and chill before serving. Makes 6 cups.
Brown and drain hamburger meat. Add corn, pinto beans and Ranch beans (do not drain). Blend Ro-Tel tomatoes and regular tomatoes in blender (do not drain). Add to corn and beans. Add meat mixture. Stir in Ranch dressing mix and taco mix. Simmer over low heat 15 to 30 minutes. Serve with Fritos, green onions or just grilled cheese.
Cream shortening and sugar together. Add eggs; beat well, then add milk and vanilla. Sift dry ingredients together and add to creamed mixture. Stir in chopped nuts. Makes 3 layers or 1 pan regular cake pan. Bake at 350°. This cake has more flavor if baked 1 day before eating.
Mix sugar, milk, coconut, pecans, oleo and vanilla. Form into balls; chill overnight. Melt chocolate and wax in double boiler. Dip balls into chocolate. Put on waxed paper to dry. Makes 100.
Squish together with hands. Roll into small balls. Bake at 400° for about 10 minutes.
Mix all together. Melt 1 stick oleo in a 9 x 12-inch pan. Pour mixture into pan. Bake at 375° for 35 to 40 minutes.