HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl, with an electric mixer, blend ingredients at high speed for 2 minutes. Pour into 3 greased and floured 9-inch cake pans and bake in preheated oven at 350° for 25 to 30 minutes. Cool and frost with Caramel or 7 Minute Icing.
Mix in order given. Drop onto ungreased cookie sheet. Bake at 350° until lightly browned.
Mix first 5 ingredients, then add chicken or turkey, celery, peas, onions and green peppers. Pile lightly in a casserole dish. Cover with foil. Bake at 375° for 20 minutes or until bubbly. Top with cheese and potato chips. Heat 5 minutes longer. Serves 8.
You will need 1 pan, size 12 3/4 x 9 x 2-inches (or approximately).
Grease mold with mayonnaise. Heat tomato soup and cream cheese until softened. Add mayonnaise while still warm, then add rest of ingredients. Gelatine is last to be added. Refrigerate overnight. Remove from mold when ready to use. Serve with crackers.
Soften gelatin in cold water. Wash and cap strawberries. Add sweetener. Press 1 1/2 cups strawberries through strainer. Add food coloring. If desired, add lemon juice and bring to boil. Remove from heat and soften gelatin, stirring to dissolve. Chill until mixture begins to thicken. Fold in remaining whole strawberries. Spoon in cooled pie shell. Refrigerate until set. Garnish with whipped cream.
Cream butter. Add sugar. Mix well. Add eggs, one at a time. Beat well. Add milk. Slowly add flour*. When mixed well, add flavorings. (*With salt and baking powder.)
Rinse lentils; set aside. In a large saucepan or Dutch oven cook onion and garlic until tender, not brown. Stir in lentils, water, tomatoes, bouillon, Worcestershire sauce, salt, thyme, fennel seed, pepper and bay leaf. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes. Add carrots and frozen spinach. Bring to a boil, breaking up spinach with a fork; reduce heat. Cover and simmer for about 10 minutes or until lentils are tender. Add vinegar; discard bay leaf. Makes 4 servings.
Put first 4 ingredients in a large bowl. Mix well with pastry blender, fork or mixer. Mix until mixture is like small peas. In small bowl, beat together vinegar, egg & water. Combine with the flour mixture until it is blended well. Divide into 5 portions and shape into flat patties. Wrap well in plastic or foil. Refrigerate or freeze. Will keep in refrigerator a week or months in freezer.
Mix mayonnaise, milk, seasoned salt and pepper. Mix well; set aside. Mix cauliflower, broken up in small pieces, onion, peas and celery in a bowl. Add mayonnaise mixture and mix well. Set in refrigerator and chill.
Pour butter over topping ingredients and crumble over potato mixture. Bake 35 minutes in 350° oven.
Brown hamburger and onion. Add rest of ingredients. Cover with grated cheese. Bake at 350° for 50 minutes.
Roll pieces of chicken in cornstarch. Heat corn oil in frying pan or wok over medium-high heat. Add chicken; quickly brown. Sprinkle with garlic. Add tomato, water chestnuts, mushrooms, onions and celery; stir. Sprinkle with Accent. Stir in soy sauce. Cover; reduce heat and simmer 5 minutes. Remove from heat. Add lettuce; toss. Serve with rice.
Melt candy coating. Spread candy coating generously on flat side of 4 animal crackers. Place one pretzel in the coating on each cracker, leaving top 2 holes of pretzel open to allow for threading ribbon of necklace. Allow to set. Repeat with remaining candy, animal crackers and pretzels. Great for rainy days!
Mix all of the ingredients and bake 15 minutes at 350°. Top with Parmesan cheese. Serve with goldfish crackers.
Cook macaroni and drain. Combine rest of ingredients and fold in macaroni. Bake at 350° for 30 minutes in a 2 1/2-quart baking dish.
Preheat oven to 350°. Combine all of the dry ingredients in a bowl. Make a well in the center. Add eggs and oil. Stir well until moistened. Stir in strawberries and pecans. Pour batter into 2 lightly greased loaf pans. Bake at 350° for 1 hour or until done.
Bring egg whites to room temperature. Beat together; add sugar slowly. Add salt. Beat 7 minutes in a double boiler; then add vanilla and nut meats. Place by tablespoonful on oleo-greased cookie sheet, 1 inch apart. Bake in a slow 275° oven for 1 hour or until dry. If not dry, allow 10 minutes more.
Cook green bell pepper slices, onion and garlic in shortening in covered skillet over low heat until tender. Stir in soup, water, lemon juice, seasoning and shrimp. Cook about 10 minutes. Stir often. Serve over rice. Yields 4 to 6 servings.
Mix all ingredients together; pour over steak. Marinate overnight or as long as you wish. We marinate it for up to 2 days.
Cook and drain squash. Melt oleo in casserole dish. Stir in Stove Top cornbread stuffing. Set aside 1 cup of stuffing and oleo.
Cream shortening, sugars and eggs. Mix in remaining ingredients. This is a double batch. Bake 10 to 12 minutes at 350° to 375°.
Preheat oven to 350°. Mix sugar, flour, eggs, soda and pineapple (and juice) with mixer on low speed. Then add nuts. Pour into a 9 x 12 inch greased pan and bake for 40 minutes. Stir together brown sugar, cream cheese and margarine with spoon. Put frosting on cake while cake is still hot. Sprinkle with nuts.
Put the ingredients in the order shown in crock-pot. Turn on high until it starts to boil, then turn to low for 4 or 5 hours. Or, leave on low all day.
Brown ground beef, onion, salt and pepper in skillet. Drain off grease and put in a slow cooker. Then add cheese, tomato sauce and chiles. Mix until cheese is melted. Serve warm. Dip in your favorite chips.
Roll very thin on a floured board. Sprinkle a little flour on dough and let dry for 30 minutes. Cut and drop into broth. Let boil over slow fire for 30 minutes without raising lid.
Beat eggs until foamy. Stir in next 4 ingredients. Mix 1/2 teaspoon cinnamon and next 4 ingredients. Gradually add to first mixture, beat with spoon until well mixed. Stir in 1 cup nuts and the fruit. Spread in well-greased 9 x 5 x 3-inch loaf pan. Mix remaining nuts, cinnamon and the brown sugar. Sprinkle evenly on top of batter and press lightly with hand. Bake in preheated oven at 350° for 1 hour, or until done. To keep top from getting too brown, spread piece of foil over top during last 1/2 hour of baking. Wrap in foil and store in refrigerator, will keep about one week.
Flatten chicken breasts with palm of hand. Combine flour, salt and pepper and dust breasts on both sides. Saute full side down in butter and oil for 5 minutes, shaking the pan to prevent sticking. Turn the chicken and add champagne. Cook for about 15 minutes until chicken is done and champagne is reduced by half. Remove to heated platter and keep warm. Add the cream to the pan juices and cook until thickened. Add sauteed mushrooms and pour sauce over the chicken. Serves 6.
In a blender, mix all ingredients, except coconut. Pour into greased fluted pie plate. Sprinkle with 2 to 3 cups flaked coconut. Bake in a 350° oven covered with aluminum foil for 20 minutes. Continue baking uncovered for additional 15 to 20 minutes until cake test comes out clean. Refrigerate overnight. Enjoy!
Mix first 2 ingredients together and use to dust a greased 10-inch tube pan. Mix butter and other flavoring with milk in a large mixing bowl. Add remaining ingredients and beat for 20 minutes. Pour batter into pan and place in a cold oven. Bake at 350° for 1 hour.
Heat oil in wok or skillet over high heat. Add garlic and cook a few seconds, then add frozen vegetables and stir frequently until warmed through. Cut chicken into 1/2 x 2-inch strips. When vegetables are barely cooked, add chicken and stir until it becomes opaque. Stir in teriyaki sauce and serve over hot rice.
Combine coconut, apricots and milk	in large bowl. Cover. Refrigerate at least 4 hours or overnight. Roll into balls using scant tablespoon. Place on wax paper and refrigerate. Melt almond bark and dip balls using a fork and swirl the top with a toothpick.
Combine all ingredients in a large iron skillet; cover and cook on medium heat until vegetables are almost done. Remove lid; reduce heat and cook until thick.
Follow directions on cake mix.	Add 1 package frozen coconut to batter. Bake as directed on cake mix. Punch holes in cake. Pour can of cream of coconut over hot cake. Let cool. Spread Cool Whip over cake.	Top with package of frozen coconut.
Beat eggs and blend in sugar, 1 cup at a time; mix well. Melt butter in 1 cup of hot milk. Cool a bit, then add to egg-sugar mixture. Mix flour and baking powder together. Add to egg, sugar and butter mixture slowly.
Fry in butter or margarine the green pepper, pimentos and onion. Add potatoes, ham, salt and paprika. Continue frying until browned.
Drain bacon and crumble; set aside. Cook onion in bacon fat until tender; drain. Mix beans, brown sugar, catsup, Worcestershire sauce, mustard and onion together in 1 1/2-quart casserole. Bake uncovered in 350° oven for 1 1/2 to 1 3/4 hours. Stir. Top with bacon. Let stand before serving.
Cut artichoke hearts in half. Blend artichokes with eggs, crab meat or pepperoni, salt, pepper and cheeses. Pour into pie crust. Bake at 350° for 45 minutes or until set. Serve warm or cold.
Heat oven to 350°. Arrange sweet potatoes in ungreased 8 x 8 x 2-inch baking dish. Season with salt. Spoon caramel topping on potatoes. Bake, uncovered, 25 to 30 minutes, basting occasionally with caramel topping in pan. Makes 4 servings.
Preheat oven to 350°. Melt butter in a 13 x 9 x 1 3/4-inch baking pan. Pare potatoes; roll in butter to coat well. Sprinkle with seasoned salt. Bake, uncovered, for 1 hour. Remove pan from oven; turn potatoes. Add chicken broth. Bake 1 hour longer, turning several times. Makes 8 servings.
Place butter in mixing bowl and sift flour over butter. Work flour and butter with fingers until it reaches the consistency of cornmeal. Add grated cheese, work until a smooth consistency is reached. Put in spritz gun cookie press with star shaped template. Extrude onto ungreased cookie sheet. Bake in slow oven, about 250° to 275° until dry throughout. Do not let cheese straws brown.
Beat together margarine, sugar and eggs. Add pineapple and coconut. Mix and pour into pie shells. Bake at 350° for 35 to 40 minutes.
Mix flour and sugar. Add melted butter and blend well. Stir in eggs, chips, nuts and vanilla. Pour mixture into pie shell and bake at 325° for 1 hour or until golden brown. Serve with a dab of whipped topping. Best served warm. Very rich!
Put apple pie filling on bottom of 8-inch square cake pan. Mix remaining ingredients. Spread mixture over top of pie filling. Sprinkle lightly with cinnamon. Bake at 400° for 25 minutes.
In a large skillet cook and stir brown sugar, margarine or butter and vinegar over medium heat for 1 or 2 minutes. Add onions. Cook, uncovered, over low heat for 10 to 12 minutes or until onions are glazed and tender, stirring often. Set aside.
Sift together the flour, baking powder, sugar and salt and set aside. Cream together the margarine, Crisco, 2/3 cup milk and vanilla extract. Mix creamed mixture and flour mixture together until creamy. Add eggs and 1/4 cup milk and mix well. Bake 20 to 25 minutes for layers (9-inch pans) or 35 to 40 minutes for loaf pans in a 350° oven.
Cook sausage until pink is gone. Add seasonings. Spread on rye bread and bake at 350° for 10 to 15 minutes.
Add vanilla pudding to milk in bowl. Beat at lowest speed just until blended, about 30 seconds. Blend in pumpkin, spice and 2 cups Cool Whip. Pour into pie shell. Chill until set, at least 4 hours. Garnish with remaining Cool Whip and pecan halves. Enjoy.
Arrange apple slices in an 8 x 8-inch baking dish. Mix together the Equal, flour and cinnamon. Cut in margarine until well blended. Sprinkle flour mixture over apples. Sprinkle lemon juice over all, then pat until firm on top. Microwave on High, uncovered, 15 minutes. Turn dish every 5 minutes. Let stand 15 minutes. Serves 16. Contains 123 calories per serving.
In a large kettle, place kielbasa and cover with water. Bring to a boil, lower heat and simmer for about 2 1/2 hours. While kielbasa is cooking, in a large skillet, saute onions until clear; add sauerkraut, applesauce*, salt, pepper and tomato sauce. Simmer for about 20 minutes. When kielbasa is done, cut into 2-inch pieces and add to sauerkraut. Also, add about 1 cup of water that kielbasa was cooked in. Continue for another 15 minutes. Serve with boiled potatoes (quartered) and bakery fresh pumpernickel bread.
Cook spinach; drain well. Fold sour cream, soup mix, water chestnuts and spices into spinach. Bake for 30 minutes, uncovered, at 325°. Top with grated cheese for the last 10 minutes of baking. Serves 6.
Cut margarine into mix making sure its mixed thoroughly. Place pie filling in 9 x 13-inch baking dish. Sprinkle cake mix over pie filling. Bake at 350° until golden brown, 10 to 12 minutes. Serve hot or cold.
Toss together diced pears and one tablespoon sugar, let stand 5 minutes. Beat eggs, 2 cups sugar, cinnamon and oil at medium speed with an electric mixer until blended. Combine flour, salt, baking soda and add to egg mixture. Beat until blended. Fold pecans, pears and vanilla extract. Pour batter into greased and floured 10 inch Bundt pan. Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean. Remove from pan and drizzle caramel glaze over warm cake.
Wash and cook apricots in water as directed on package. Put the cooked apricots through a food mill, or puree them, about 3/4 cup at a time in a blender (or use a food processor). Add sugar and salt. Stir and cook 4 to 5 minutes over moderate heat. Add Cognac or apricot brandy to taste. Serve over puddings, or plain cake. Makes approximately 1 1/2 cups sauce.
Mix together sliced cucumbers, onion and salt. Let stand 2 hours. Rinse and mix well. Mix sugar and vinegar together. Pour over cucumbers and freeze in small individual containers.
Boil cream until it is reduced to 2 tablespoons. Remove from heat; stir in Grand Marnier and chocolate. Return to low heat to melt chocolate. Whisk in butter. When mixture is smooth, pour into bowl; refrigerate 1 hour. When mixture is firm, shape into 1-inch balls. Roll balls in cocoa. Store truffles, covered, in refrigerator. Let truffles stand at room temperature 1 hour before serving.
Combine all ingredients and bake in 9-inch unbaked pie shell at 325° for 45 minutes.
Have ribs sliced at joints. Rub split garlic cloves into meat. Baste with sauce and broil until done.
In a large mixing bowl, cream the margarine, sugars, peanut butter, eggs and vanilla. Combine dry ingredients and add to creamed mixture. When well mixed, fold in the chocolate chips, raisins and nuts, if desired. Drop by spoonful on cookie sheet. Bake 10 to 12 minutes in a 350° oven. Cool on pan for 1 minute, then remove to rack. Freeze in covered container.
Season pork with salt and pepper. Coat in the flour; shake off excess. Melt 2 tablespoons butter in heavy skillet over medium-high heat. Add onion and garlic and saute until golden brown, about 5 minutes. Transfer to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add pork and saute about 4 minutes per side. Transfer pork to plate. Add onion mixture, Riesling, raisins, vinegar, green peppercorns and herbs to same skillet and boil until sauce thickens, about 4 minutes. Add pork to skillet to heat through. Divide pork among plates. Add 1/4 cup butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork.
To the sour cream, add the soda, then add sugar and eggs. Beat well. Sift 1 cup flour, salt and baking powder. Add sweet milk and extract. Beat well and then add enough flour to make a soft dough that can be handled. Roll and cut, fry in deep fat and roll in powdered sugar to which a little cinnamon has been added.
Brown pork. Add water. Cover, simmer until tender. Drain pineapple. Reserve liquid. Combine sugar and cornstarch. Add pineapple syrup, vinegar, soy sauce and salt. Add to pork. Cook and stir until thick. Add pineapple, green pepper and onion. Cook 2 or 3 minutes. Serve over rice.
Combine grated apples with sugar in heavy pan. Slowly bring to boil. Soften gelatin in applesauce. Add to cooked apple mix. Bring to full boil for 15 minutes. Stir constantly. Remove from heat. Add nuts and vanilla.
Beat eggs and sugar together until fluffy. Then add the remainder of the ingredients, lastly the pecans. Pour in unbaked 9-inch pie shell. Bake for 10 minutes at 450°; 35 minutes at 350°.
Grease large casserole dish. Slice eggplant thin. Do same to onion. Alternate eggplant, tomato sauce and cheese in layers until all ingredients are gone. Bake in 350° oven for about 45 minutes. Recipe will make a large casserole. May be cut in half.
Use 1 can soup and 16 oz. sour cream or 2 cans soup and 8 oz. sour cream or 2 cans soup and 16 oz. sour cream, depending on how much you want to make.
Place all ingredients in saucepan. Simmer for 1 hour. Serve (use cocktail picks).
Mix and store in a jar. Add 2 teaspoons to one cup of hot water.
Cream all ingredients oleo, cheese and flour together until mixed thoroughly. Roll on floured board of mixed flour and powdered sugar. Cut into 2-inch squares or 2-inch circles with cookie cutter. Place 1/2 teaspoon filling on each and fold 2 sides towards center. Press hard enough to hold. Bake at 350° for 10 to 15 minutes.
Add beaten egg to milk. Mix dry ingredients; sift. Stir in remaining ingredients. Mix slightly. Add blueberries. Bake at 375° for 20 minutes.
Coat pork chops with mixture of paprika, salt, pepper, ginger and flour. Brown in lard in skillet. Add pineapple juice and vinegar. Sprinkle with brown sugar. Simmer for 40 minutes. Yield: 6 servings.
Place sugars, water and butter in a pan over high heat. Boil for 2 minutes or to soft ball stage. Remove from heat and add pecans and vanilla. Beat until mixture becomes creamy and begins to sugar on sides of pan, then drop by spoon onto waxed paper to cool.
Heat the tail in a moderately warm oven (about 300°), until the skin puffs and peels off. Boil until the meat is easily removed from the bone. Cut meat into cubes, salt and pepper. Dip into egg and then flour. Fry in hot oil until golden brown.
Dissolve the Knox gelatine in the cold water. Dissolve jello in boiling water. Add gelatine; stir well. Pour into a 9 x 13-inch dish. Chill until set. Cut with knife or cookie cutters.
Lightly grease a 7 inch ring mold. Sprinkle cornflakes in bottom of mold. Mix sausage, onion, bread crumbs, parsley and egg. Pat meat mixture into mold. Bake in preheated 350° oven for 15 minutes. Drain and bake another 15 minutes or until done. Invert mold onto heated platter, garnish with fresh parsley. Fill center with scrambled eggs if desired. Sausage ring may be refrigerated or frozen before baking. Thaw and heat as directed.
In large saucepan, warm milk. When milk is warm, add salt, yeast and 1 1/2 cups flour. Stir until yeast is melted. Put aside and let rise for 1 hour. When 1 hour is up, add the eggs, sugar, melted butter, lemon and orange peels. Stir in well with hand, not mixer. When everything is mixed in, begin adding flour slowly until it makes a soft nonsticky dough. Knead well. Put aside to rise 3 to 4 hours. When well risen, knead again. Shape into braids or loaves.
Mix peaches with 1 cup sugar. Put butter in casserole dish and put in oven to melt.
Wash and dry chicken; crush garlic, ginger, pepper and salt. Combine with cinnamon, turmeric, cloves, vinegar and butter. Rub this mixture all over chicken and allow to stand for 30 minutes. Place chicken in roasting tray together with margarine and cook in moderately hot oven for 1 1/2 hours, basting occasionally.
About 20 minutes before serving, preheat broiler. Blend hash, sour cream or yogurt, relish and horseradish. Set aside. Place halved buns, cut side up, on cookie sheet. Spread each half with some mustard. Spread one side of each bun with hash mixture. On the other side, lay a tomato slice, topped with a slice of cheese. Broil until cheese is bubbly, then serve at once. Serve with French green beans, salad, pears and cookies.
Mix sugar and berries and let stand. Drain juice off berries and add enough water to make 2 cups. Cook a little, then add Junket mix. Remove from heat and cool. Add berries and put in baked pie shell. Add whipped cream for topping.
Put peaches and butter in 2-quart baking dish. Mix remaining ingredients in blender on high for 15 to 20 seconds. Pour over peaches and butter. Bake at 350° until golden brown.
Using a meat grinder, grind up eggs, pickles and bologna. Add sugar and Miracle Whip; mix well. Store in refrigerator until well chilled. Spread on bread and enjoy!
Combine all ingredients, except pasta. Simmer for 2 hours. Add pasta until heated through. Serve hot with cornbread and salad.
Peel and pit avocado. Mash thoroughly. Stir in lime juice, green chiles, cumin, garlic salt and Italian dressing. Mix with wire whisk until smooth. Stir in additional Italian dressing as needed to make the right consistency. Makes about 1 1/2 cups dressing.
Cream sugar and butter. Add syrup and salt; beat well. Beat in eggs, one at a time. Add pecans. Pour into pie shell. Bake at 350° for 60 to 70 minutes.
Spread softened cream cheese in baking dish. Top with chili and then cheese. Bake at 325° for 10 minutes. Let cool. Serve with nacho chips.
In medium bowl, beat cream cheese until light and fluffy. Add condensed milk. Blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 to 3 hours. Top with chilled cherry pie filling before serving.
Place first 5 ingredients in large pot and bring to boil. Simmer until vegetables are tender, 15 to 20 minutes. Meanwhile, brown hamburger and drain fat. When vegetables are tender, add cooked hamburger and undrained kidney beans. Simmer 10 to 15 minutes and add chili powder to taste (depends on how hot you like it).
Sift dry ingredients; set aside. Mix in order given, adding flour mixture last. Pour into greased 9 x 13-inch pan and bake at 325° for 1 hour.
Preheat oven to 350°. Sift flour, sugar, salt, soda and cinnamon. Add other ingredients in large bowl and stir thoroughly. Pour mixture into 9 x 13-inch greased and floured (or Pam sprayed) glass Pyrex. Can also put into Bundt pan that has been Pam sprayed. Bake for 25 to 30 minutes. Test by toothpick. Allow cake to cool before icing.
Heat until sugar dissolves, then let cool and pour over vegetable mixture. Let stand in refrigerator for 8 hours and serve. Keeps well in refrigerator.
Stir soup and milk until smooth. Mix in 1/2 can French fried onions, beans and pepper. Bake in 350° oven for 25 minutes. Sprinkle remaining onion on top and bake 5 minutes longer.
Cream butter. Gradually add sugar; cream thoroughly. Add eggs and cocoa, alternately. Add flour, sour milk and vanilla. Bake at 350° for 40 minutes.
In a large pan, crumble corn bread and top with beans, then tomatoes, peppers, onions and bacon. Set aside.
Cook onion, celery and green pepper in butter until tender, stir in tomato sauce, water and seasonings. Simmer 10 minutes. Add shrimp. Cook 10 to 20 minutes. Serve over hot cooked rice. Yields 6 servings.
Clean carrots well. Slice and cook. Combine remaining ingredients and cook until thick. Pour over cooked carrots. Cover and let stand a few minutes before serving.
Cut chicken wings into 3 sections; discard wing tip section. In a large, resealable plastic bag or shallow glass container, combine remaining ingredients. Reserve 1 cup for basting and refrigerate. Add chicken to the remaining marinade and turn to coat. Seal bag or cover container; refrigerate for 4 hours, turning occasionally. Drain and discard marinade.
Boil water and steep tea 5 minutes. Add sugar, lemon juice, vanilla and almond extract to tea. Add the water and stir well. Freeze. Remove from freezer in time to allow it to become slushy at serving time.