HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add all ingredients and mix well. Use greased and floured baking pan. Bake at 350° for 30 minutes or test when you think it is done. Cut in squares. Sprinkle powdered sugar when still warm.
Mix together well. Bake at 425° in a greased 9 x 9 x 2-inch pan for 20 to 25 minutes.
Mix all ingredients. Grease loaf pans. Pour into loaf pans or bread pans. Bake 1 hour at 350°.
Reserve 1/4 cup flour to coat fruit. Cream butter and sugar. Sift flour, baking powder and salt together. Add eggs and flour mixture to bowl; add floured fruit. Bake in well-greased tube pan lined with wax paper. Bake at 300° for 1 1/2 hours.
Combine cheese, mayonnaise and milk; mix until well blended. Stir in remaining ingredients. Chill. Serve with veggie dippers (carrots, celery, peppers, broccoli or cauliflower). Makes 1 1/2 cups.
Brown ground beef and onion. Drain. Add tomato sauce, water and seasonings. In oblong pan, layer sauce, noodles and cheeses. Repeat layers, ending with sauce. Bake at 350° for approximately 1 hour.
Whirl all ingredients in a blender until no chunks are left. Pour into sealable bowl and freeze. Any fruit that can be frozen can be used.
Put all ingredients in blender. Blend until smooth. Marinate steak at least 1 hour or overnight.
Preheat oven to 300°. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and vanilla; mix well. In small bowl, toss 1/2 cup chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 cup chips evenly over top. Bake 55 minutes or until center springs back when lightly touched. Turn oven off; allow cheesecake to cool in oven with door slightly open.
Combine first three ingredients in a bowl; refrigerate 30 minutes. Shape mixture into ball and roll in chopped pecans, coating thoroughly. Serve with crackers. Yield: 2 1/2 cups.
Place chicken in 9 x 13-inch casserole dish. Mix soup, sour cream, mayonnaise and seasonings. Pour over chicken, covering well. Sprinkle with Parmesan cheese. Bake at 350° for 1 1/2 to 2 hours. Cover with foil the last 30 minutes if it begins to brown too much.
Cook spaghetti until done. Cook ground beef until brown. Drain spaghetti. Drain ground beef. Mix tomato paste, spaghetti mix, onions and green peppers and let simmer for 5 minutes. Pour over spaghetti. Makes 6 servings.
Preheat oven to 325°. Combine cheese, ham and mustard. Spread half ham mixture on 5 slices of toast. Top with remaining slices of toast. Quarter sandwiches and arrange in 3 rows in a buttered 2-quart rectangular pan, standing crust side down. Combine milk and eggs, pour over tops and sides of sandwiches. Bake 40 to 45 minutes or until knife inserted near center comes out clean. Serves 6.
Pull crumbs from crusts of 3 or 4 day old bread. Disregard crusts. Add salt, seasonings and pepper; toss. Melt margarine, add celery and onion. Saute until just softened, then stir in oysters. Pour over bread crumbs with chicken stock. Mix lightly with fork or hands. Put in 8 x 11 x 2-inch baking dish and cook, uncovered, in 350° oven for one hour. Yields 6 servings.
Blend cheese, linguica and egg in mixing bowl. Place a tablespoon of mixture on bread rounds (that have been toasted on one side). Place under broiler until bubbly and hot, approximately 4 to 5 minutes. Serve hot. Makes about 3 dozen 2 1/2-inch appetizers.
Cream shortening and sugar in bowl. Beat in eggs and pumpkin. Add sifted dry ingredients alternately with 2/3 cup water, mixing well after each addition. Stir in vanilla and pecans. Pour into two greased loaf pans. Bake at 350° for 1 hour. Cool in pans for 10 minutes before removing. Yields 20 servings.
Mix all ingredients. Form balls and put into a 9 x 13-inch baking dish. Pour sweet and sour sauce on top and bake at 375° for 1 hour, then lower to 325° for 1/2 hour.
Boil carrots for 7 minutes, stirring to prevent sticking. Drain and put in buttered casserole dish. Combine cheese, butter and milk. Heat until cheese melts and mixture is hot. Stir frequently to prevent sticking! Pour mixture over carrots. Mix 1/2 stick butter with Ritz crackers, then sprinkle layer on top of cheese mixture. Bake at 350° for 25 to 30 minutes, until bubbly.
Pour hot water over rings and let set for 4 or 5 minutes. Bring to a boil the oil, sugar, vinegar, ketchup and salt. Drain rings and add to boiled mixture. Bring to a boil again and place in jars and seal at once.
Bake pie crusts as directed and cool. Drain cherries and cut into pieces. Mix together all ingredients. Pour into pie shells and refrigerate. Makes 2 pies.
Preheat oven to 300°. Combine margarine, crumbs and sugar. Pat firmly on bottom of buttered 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand, eggs and salt until smooth. Stir in ReaLemon. Pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature. Chill. Spread sour cream on cheesecake. Garnish as desired (suggestions: strawberries or blueberries toppings or peaches).
Cut chicken in 1 x 1 1/2-inch pieces. Dredge in flour; let stand 15 minutes. Combine eggs, milk, salt and pepper. Add chicken and let stand 10 minutes. Dredge chicken in flour and deep fry in oil at 375° for 3 to 5 minutes until golden brown. Serve chicken over rice. Spoon on Bouillon Sauce and top with cashews, onions and soy sauce to taste.
Mix together sugar, milk and eggs. Melt Crisco and add to sugar mixture. Then add flour. Mix until smooth and drop from teaspoon in deep oil. Roll in powdered sugar.
Sift flour, sugar and soda in a bowl. Put cocoa and butter, shortening and water into a saucepan. Heat and stir to mix. Continue to stir and bring to a full boil; boil for 1 minute. Mix with dry ingredients. Add buttermilk, eggs and vanilla. Mix well. Pour into 11 x 16 x 1-inch greased and floured jelly roll pan. Bake at 400° for 20 minutes. Pour icing over cake while still warm.
Mix dressing, mustard, celery seed, salt and pepper in large bowl. Add remaining ingredients; mix lightly. Refrigerate.
Dissolve jello in 1 cup hot water. Put in refrigerator and let stand until like egg white. Cream cheese with sugar and add lemon juice. Add jello to cream cheese mixture. Whip chilled evaporated milk and then add to mixture. Yield: 2 (9-inch) pies.
Wash and drain spinach. Blanch spinach in boiling water about 60 seconds. Rinse immediately in cold water, drain and squeeze. Add all ingredients after placing in glass bowl. Mix by hand. Place in glass container. Eat fresh with white rice or refrigerate!
In a large skillet, cook bacon, sausage and onion until bacon is crisp. Drain. In Dutch oven or large saucepan, combine all ingredients. Cover and simmer 30 to 60 minutes.
In a 5-quart saucepan, bring spinach, 3 1/2 cups broth and carrot to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat; cool to lukewarm. Meanwhile, in a skillet coated with nonstick cooking spray, saut onion and garlic until onion is soft, about 5 minutes. Combine flour and remaining broth until smooth. Add to skillet; cook and stir over low heat for 3 to 5 minutes. Add to spinach mixture. Puree in small batches in a blender or food processor until finely chopped. Place in a large saucepan. Add evaporated milk, milk and pepper; heat through but do not boil. Yields 6 servings.
Cream until light and fluffy oleo and sugar. Add applesauce, raisins and pecans. Sift together and add flour, nutmeg, cinnamon and soda. Pour into lightly greased 9 x 13-inch cake pan and bake 45 minutes to 1 hour, depending on your oven. This cake stays very moist. If you have nonraisin lovers, it will work without the raisins.
Cook rice until done. Drain pineapple using juice. Add cornstarch and cook until thickened (use 1/2 cup warm water). Cool and then add mayonnaise, sugar and salt. Mix with rice and pineapple. Whip cream with vanilla and fold into rice mixture. Chill and serve with cherry on top!
Mix the first 4 ingredients in saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat; cook without stirring until syrup forms a ball in cold water (holds shape but is still plastic). Beat egg whites until stiff peaks form. Beating constantly on high speed of electric mixer, slowly pour hot syrup over egg whites. Continue beating until small amount holds soft peak when dropped from spoon. Mix in vanilla and nuts. Drop by teaspoons onto waxed paper.
Cut each biscuit into quarters. Shake in bag of cinnamon and sugar. After shaking, layer in Bundt pan: one layer biscuits, nuts and repeat.
Sift dry ingredients together. Beat eggs and oil together and add sifted dry ingredients; fold in carrots. Grease and flour 2 or 3 cake pans and bake from 25 minutes to 35 minutes or until toothpick comes out clean. You may also use a 9 x 13 x 2-inch pan and bake for 35 minutes.
Lightly grease or use Pam on casserole dish. Layer corn/flour tortilla, enchilada sauce, cheese, onions and chicken and sauce. Layer until dish is filled. Bake at 350° for 40 to 45 minutes to 1 hour. Garnish with shredded lettuce, diced tomatoes and sour cream. Serves 4 to 6.
Heat butter, jelly and icing from can of rolls in 8 or 9-inch round pan on top of stove until bubbly. Sprinkle in coconut. Separate dough into 8 rolls and arrange over hot topping. Bake at 375° for 25 to 30 minutes. Invert onto serving plate.
Use boned chicken and cut in small pieces. Mix broth, soy sauce and oyster sauce over medium heat. When mixture boils, add 2 tablespoons cornstarch. Stir until thick. Add 1/2 package cashews. Mix flour, baking powder, water, 1/4 cup cornstarch, salt and oil until smooth. Soak chicken in this batter, then deep fry. Add remaining cashews.
Mix hamburger, sauce, bread crumbs, egg and salt well. Pat on wax paper to 14 x 8-inches. Mix remaining ingredients and spread over meat to within 1-inch of edges. Roll up jelly roll fashion. Chill several hours. Slice into 6 servings. Bake in shallow pan at 350° for 30 minutes.
Dip chicken pieces in butter. Shake remaining ingredients in paper bag; add chicken and shake until coated. Butter 9 x 13-inch baking dish; add chicken pieces. Bake at 350° for 1 1/2 hours.
Crush the garlic and rub on both sides of pork chops. Season with pepper. Dip chops in flour. Beat egg whites with the water. Place chops in this mixture, then roll in the bread crumbs. Refrigerate 1/2 hour. Brown chops in margarine and oil. Remove chops to a square casserole dish. To remaining margarine in pan, lightly brown onion. Add the wine, beef broth and bay leaf. Simmer for 2 minutes, then pour over pork chops. Cover and bake 1 hour and 15 minutes at 350°. Remove bay leaf and serve.
Beat eggs. Blend in butter, flour, vanilla, salt, sugar and syrup. Sprinkle nuts over bottom of pie shell. Gently pour ingredients over nuts and bake in hot oven at 425° for 10 minutes. Reduce heat to 325° and bake about 40 minutes.
In a small frying pan, heat oil slowly. Add and brown rapidly diced ham. Reduce heat; add and saute rest of ingredients for 5 minutes, stirring occasionally. Cool and store in Mason jar in refrigerator. Use as needed to season soups, stews, chili, beans or Spanish rice. Experiment and enjoy!
Preheat oven to 300°. Grease an 8 x 8-inch baking pan. Combine unsweetened baking chocolate and butter in a medium saucepan; melt over medium-low heat, stirring constantly, until pieces are almost melted. Remove from heat and stir until smooth. In a large bowl using an electric mixer on medium speed, beat eggs until light yellow in color, about 5 minutes. Add sugar and blend on low until thoroughly combined. Add vanilla and melted chocolate to the egg and sugar mixture; blend on low speed until smooth. Add the flour and mix thoroughly. Pour batter into greased pan. Smooth surface with a spatula and sprinkle uniformly with chocolate chips. Bake on the center rack of oven for 45 to 55 minutes. The batter should be set and a toothpick inserted in center should come out clean; do not overbake. Cool to room temperature. Cover and refrigerate for at least 1 hour. Cut and serve chilled.
Prepare cake mix as directed; add box of pudding, 1/4 cup oil and 1/4 cup water. Pour into a pan. Bake as directed. Cool. Place cream cheese in bowl (softened); add 1/4 cup sugar. Beat well. Add Cool Whip; beat well (until creamy). Place jello and boiling water in a bowl. Stir until jello is dissolved. Add quart of strawberries. Place in refrigerator. Allow to chill and thicken. Place cream cheese mixture on cake; spread evenly. Spoon strawberry mixture on top. Store in refrigerator.
Melt butter in 9 x 12-inch pan. Mix all ingredients together except fruit. Spread mixture loosely over bottom of pan. Spoon fruit over mixture. DO NOT STIR. Bake at 400° until golden brown, about 30 minutes.
Fry hamburger, onion and bacon together in bottom of Dutch oven. When meat is brown, drain off excess grease. Add all remaining ingredients. Cover and place hot coals under and on top of the oven. Bake for 1 to 1 1/2 hours, stirring occasionally.
Combine first 6 ingredients in skillet. Bring to boil; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans. Spread 1/3 of bean mixture in a 2-quart square baking dish. Top with 1/2 tortillas overlapping as necessary and half cheese. Add another 1/3 of bean mix, then remaining tortillas and bean mix.
Mix all ingredients except chips. Crumble chips on top. Bake at 325° for 20 to 25 minutes.
Fry bacon; drain and crumble. Set aside. Saute onion in margarine. Blend in flour and salt. Gradually add sour cream, stirring until mixture is smooth. Heat just to boiling. Add corn; heat thoroughly. Fold in half of bacon. Spoon into greased 2-quart casserole. Top with parsley and remaining bacon. Bake at 350° for 30 to 45 minutes.
Mix together the flour, salt and cream of tartar. Add oil, water and coloring. Cook, stirring, for 1 to 3 minutes, or until thick. Knead almost immediately. Keep in airtight container in refrigerator. This makes a nice, soft play dough and will last up to a year.
Combine all ingredients except ham. Spread mixture on ham slices. Roll each slice lengthwise and fasten with toothpick. Chill. Cut ham into thin slices.
Dissolve Jell-O in boiling pineapple juice. Cool. Mix in remaining ingredients. Refrigerate several hours.
Coat onions and shrimp in flour. In large frying pan, saute onions and shrimp in hot margarine, until lightly browned. Add cooked rice to ingredients; crumble crabmeat and add to pan. Liberally sprinkle soy sauce over ingredients, stirring constantly with fork. Cover; cook over low flame for 15 minutes or until flavors meld together.
Drain juice from peaches and oranges. Reserve 1 1/4 cups. Mix the 1 1/4 cups juice with the pudding. Mix in a large bowl. Stir until smooth. Add sliced bananas. Stir remaining drained fruit and refrigerate until serving time.
Place jello in boiling water. Stir until well mixed. Add marshmallows and stir until slightly melted. Add pineapple, Miracle Whip, pecans and cottage cheese. Place in refrigerator and stir often until set.
Beat egg whites until almost stiff. Slowly beat in 1/2 cup of sugar and add vanilla. Mix together cracker crumbs, chopped pecans and 1/2 cup of sugar. Fold in stiff egg whites gently. Put in a 10-inch greased pie tin and bake at 325° for 30 to 40 minutes. Take from oven and cool.
Mix cornmeal, flour, baking powder and salt. Mix together milk and egg and oil and sugar. Add to the cornmeal mixture. Stir only enough to mix. Fill greased baking pan half full. Bake at 425° about 25 minutes or until lightly brown. Can also be baked in a greased 8 x 8-inch pan. Makes 6 servings.
Cook until thickens, then pour into pie shell. Cover with meringue and cook at 300° until browned slightly. Makes one 9-inch pie.
Put water, Jell-O and marshmallows in a saucepan and heat until dissolved. Let cool; mix in fruit, cottage cheese and Dream Whip. Chill.
Brown spareribs. Combine all ingredients and pour over ribs and simmer. Very good done in crock-pot. Broil ribs; place in crock-pot (ribs/sauce) and cook on low several hours. Serve with rice.
Brown ground beef and drain. Place in casserole dish and add baked Tater Tots, cream of mushroom soup and salt and pepper. Stir until well blended. Place a few Tater Tots on top and add grated cheese. Place in oven until cheese is melted.
Bring a large pot of water to a boil for the pasta. In a large skillet, cook the bacon over medium to low heat until browned and crisp. Drain on paper towels, crumble and reserve. Pour off all but one tablespoon of the bacon fat and add olive oil to the skillet. Add the garlic and the spinach, tossing to make sure the leaves are coated with oil. Add tomatoes and wine and simmer over medium heat for about 5 minutes, or until leaves are wilted.
In mixing bowl, blend the pudding, milk, Eagle Brand milk and cool whip. Layer starting with the wafers, then pudding mixture, then sliced bananas. Will make approximately three layers.
Dissolve Jell-O in boiling water. Add cold water, lemon juice, crushed pineapple and bananas. Pour into 13 x 9 x 2 baking dish and cover with a layer of miniature marshmallows. Put in refrigerator to set, but add topping before salad congeals.
In ice cream freezer container, combine ingredients; mix well. Freeze according to manufacturer's instructions. Store leftovers in freezer.
Strip chicken into bite size pieces. Place pieces of cooked chicken in oblong cake pan. Place broccoli on top of chicken. Mix cream of chicken soup and mayonnaise together. Pour over chicken and broccoli. Sprinkle Cheddar cheese on top of mixture. Mix dressing according to package directions using broth from cooked chicken instead of water. Add sage and pecans to dressing. Place dressing on top of cheese. Bake at 350° for 30 minutes.
Separate cabbage leaves and cook just to tender. Mix together in large bowl raw hamburger, onion, peppers and celery. Add egg, oatmeal, some garlic powder, salt and pepper and mix well.
Soften cream cheese. Whip to soften. Wash shrimp in cold water. Mix well and refrigerate 4 to 6 hours.
Put salt pork, potatoes and onions into the two cups of boiling water and cook until potatoes are soft, not mushy. Add fish which has been boned. (You can steam your fish, skin and bone it after it is steamed, then add to your potatoes. I like to add fillets of fish and cook them with the potatoes the last 4 or 5 minutes.) When the fish has lost its opaque look, you know it is cooked. Add your milk and seasonings. Heat until milk is scalding hot, not boiling. Remove from heat and let stand for a while to season. Reheat to eating temperature. Be sure milk does not boil.
Combine flour, paprika, Italian seasoning, salt and pepper. Coat chicken pieces with flour mixture. Heat oil in large skillet or Dutch oven until hot. Cook chicken until brown on both sides, about 15 minutes. Add wine, lemon juice and garlic. Heat to boiling; reduce heat. Cover and cook 40 minutes. Add carrots; cover and cook for 5 minutes. Stir in green beans and mushrooms; cook, uncovered, stirring occasionally until green beans are hot, about 5 minutes. Stir in cherry tomatoes. Heat just until hot. Yields 6 servings.
Combine all ingredients. Shake or stir and pour into a glass jar with screw-top. Keep covered in refrigerator until needed. Use to baste chicken, turkey or lamb while roasting.
Beat eggs, salt and vanilla. Add other ingredients. Pour into wax papered jelly roll pan. Bake at 375° for 10 to 15 minutes. Pour onto powdered sugar coated pillow case (yes a real linen pillow case) and roll up. Cool completely. Fill with 1/2 gallon softened vanilla ice cream (or another kind if you prefer). Roll up. Freeze. Slice and serve. (I sometimes slice individual pieces, wrap and freeze.)
Brown meat with onion and garlic; drain. Stir in picante sauce, cumin, oregano and salt. Simmer 5 minutes or until most of liquid has evaporated.
Mix in order given. Spread in pan and bake 20 minutes at 400°. When done, cut marshmallows into very small pieces and spread over top of brownies while still hot. Cover with powdered sugar and nuts. It is just as good without the marshmallows and powdered sugar.
Cream the butter and sugar. Add remaining ingredients. Form into balls. Flatten slightly on cookie sheet. Bake at 350° for 10 minutes.
Boil ingredients, except vanilla, exactly 2 minutes. Remove from heat and add vanilla. Place in ice water and beat with electric mixer for five minutes.
Mix vinegar, salt, sugar and cornstarch into beet juice. Bring to boil, stirring constantly. Add beets and butter. Cook 10 minutes.
Cook chicken until done. Can be fried or baked the way you prefer. Pour mushroom mixture over chicken and bake 10 to 15 minutes at 350°.
Melt butter; blend in flour and salt. Stir until smooth. Turn to low heat and slowly add milk, stirring constantly. Cook and stir until thick and smooth. Remove from heat. Add cheese and stir until cheese melts. Arrange potatoes in 1 1/2-quart buttered casserole dish. Pour cheese sauce over potatoes; top with crumbs. Dot with additional butter. Bake in 350° oven for 15 to 20 minutes or until golden brown. Serves 4.
Cook bacon in skillet until crisp; drain on paper towel. Crumble coarsely. Pour off all but 2 tablespoons drippings. Saute pineapple until slightly browned; remove. Combine beans, brown sugar and crumbled bacon in skillet. Heat through. Top with pineapple slices; heat until bubbly. Makes 5 servings.
Boil milk and flour until thick. Cool and add butter, shortening, sugar and vanilla. Beat until smooth.
Rinse roast and put in large baking dish or covered roaster with about 1/2 cup water. Add onions, carrots and celery. Salt and pepper roast. Cover baking pan with foil or roaster with lid. The secret of a very tender roast is to cook it slow at 275° until tender and roast falls apart. (This is very similar to roast beef in Amish restaurants.) When cooked, you can make gravy from drippings over meat, if desired.
Sift together the first 5 ingredients; add the milk, egg and oil. Beat together for 2 minutes. Place 2 teaspoons of oil in an 8-inch cake pan. Pour in batter. The oil will rise around it, greasing pan evenly. Bake at 425° for 25 minutes. Use a larger pan if you wish a crisper and thinner cornbread. Shorten baking time.
Mix dry ingredients; add egg, milk and shortening. Mix well until smooth. Pour into 8-inch greased pan or muffin pan. Bake in hot oven (425°) for 20 to 25 minutes.
Put all ingredients in crock-pot. Cook on low for about 8 or 9 hours. Serve over rice or noodles.
Mix the dry ingredients together in a pan. Add the oil and water a bit at a time to blend. Add food coloring of your choice until you like the color. Mix well. Place the mixture over medium heat, stirring constantly. The mixture will thicken to a "doughy" consistency. Remove from heat. Cool. Knead (good therapy!). Store in an airtight container.
Sift together flour, salt and soda. Cream shortening. Add sugar gradually, cream together until light and fluffy. Add eggs. Beat until fluffy. Add flour and mix well. Add mincemeat, broken into small pieces. Drop by teaspoons 2-inches apart on greased baking sheet. Bake in moderately hot oven (375°) for about 10 to 12 minutes.
Beat eggs slightly. Melt chocolate and butter. Mix sugar and flour. Add eggs to sugar and flour. Add chocolate mixture. Bake in unbaked pie shell at 350° for 35 minutes. It is good to serve with ice cream.
Bake cake as directed. Punch holes in cake top while still hot. Spread cream of coconut while cake is hot. Sprinkle very lightly with grated coconut. Spread undrained pineapple now. Let cool. Cover with whipped topping and more shredded coconut. Keep refrigerated.
In a large mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Add enough remaining flour to make a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down.