HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix eggs, bread crumbs and chopped meat thoroughly. Add salt and pepper, 1/2 teaspoon each. Saute onion and garlic until translucent. Mix this and tomato sauce thoroughly with mixture of meat. Lastly, add can of ice water and blend. Place in loaf pan. Add 4 slices of thick bacon over top. Bake 1 1/2 hours at 350°. Voila!
Place rice, consomme and margarine in casserole dish. Bake in covered dish for 45 minutes at 350° or until done to taste.
In saucepan, bring honey, molasses or sorghum and dark brown sugar to boil. Let cool, then add 1 pound flour. Combine eggs, light brown sugar, pecans and citron. Sift together mace, cinnamon, soda and 2 pounds flour. Mix all together, bringing to bread dough consistency. Add extra flour as needed. Put in covered container and let sit at room temperature for 3 days. (Don't peek!)
Saute chopped garlic until golden. Add tomatoes and basil. Cook 20 minutes over low to medium heat, stirring often. Pour over cooked pasta. Garnish with additional fresh basil if desired.
Preheat oven to 300°. Butter a 10 x 2 1/2-inch spring-form pan. Mix together cracker crumbs, ginger and 1/4 cup sugar. Stir in melted butter. Transfer to spring-form pan, press down. Refrigerate crust 30 minutes. Combine cream cheese, lemon zest, vanilla and remaining 1 cup plus 2 tablespoons sugar. Beat at low speed until creamy and smooth. Add eggs, one at a time, beating just until thoroughly blended. Stir in sour cream. Pour batter into crust in pan and place on a cookie sheet. Bake in middle of oven 1 1/4 hours. Turn oven off and prop door open a few inches. Let cake rest in oven for 1 hour. Transfer to rack and let cool to room temperature. Cover with plastic wrap and refrigerate overnight.
Mix all ingredients. Bake in a greased pan at 350° for 55 minutes. Cut with electric knife.
In a large saucepot, heat oil. Add flour and cook over low heat, stirring often until roux turns dark brown in color and develops a nutty aroma. Add onion, celery, green pepper and garlic. Cook until vegetables are tender. Slowly add chicken broth a little at a time, stirring after each addition. Bring to a boil.
Brown beef and drain off fat. Add onions, tomato sauce, juice, cinnamon and cloves. Put layer of cabbage in 2-quart casserole. Then cover with meat mixture. Repeat, cover and bake at 350° for 45 minutes.
Preheat oven to 400°. Put flounder in 9-inch baking pan. Place garlic, pepper and parsley on top. Bake at 400°.
Make crust with cracker crumbs and 1 stick oleo. Put in pan. Mix oleo, powdered sugar, eggs and vanilla together and beat 10 minutes. Slice bananas over filling. Cover with pineapple (drained) and Cool Whip. Garnish with cherries, nuts and coconut.
*You may substitute the 2 1/2 cups chicken broth with 1 can cream of chicken soup and 1 can chicken broth.
For each drink, put all of the ingredients in blender and blend 30 seconds. Serve. Tastes like a creamsicle!
Salt chicken wings. Roll in cornstarch. Dip wings into eggs. Fry until golden brown. Place wings in oblong deep pan. Make sauce and pour over chicken wings. Cook 30 minutes at 350°. After 15 minutes cooking, turn wings over.
Makes 2 pans. Layer ingredients in pie pans. Bake or microwave until melted. Use as a dip with Wheat Thins.
In a large pot brown ground beef and add onions until soft. Add water and bouillon cubes. Add carrots; cook until carrots are tender. Add peas. Thicken with flour and water. Pour into a baking dish. Spoon mashed potatoes on top. Bake at 350° for 30 minutes.
Bake 4 pastry shells and set aside. Mix other ingredients in a saucepan and cook until heated through. Spoon into pastry shells and top with chopped parsley.
Preheat oven to 350°. Grease bottom of a 9-inch pie pan. Prepare brownie mix for chewy brownies. Spread evenly on bottom of pan. Bake 35 minutes until done.
Place apples in well-greased dish (use butter). Work together sugar, flour, butter and cinnamon until crumbly. Pack over apples. If needed, add 2 tablespoons water. Bake at 350° to 375° for 45 minutes to an hour.
After mixing the ingredients, put on a slow fire and let mixture come to a boil. Add a piece of paraffin one-inch square; also 1 quart of raw peanuts. Stir constantly until peanuts are parched. Take off stove and add 3 teaspoons soda. Stir just enough to mix well. Pour out and when firm, break into pieces.
Cook hamburger. Combine tomato sauce, tomato paste, water, oregano, salt, garlic salt and pepper. Add to hamburger; simmer for 20 minutes.
Brown onion, bacon and hamburger. Add sugars, catsup and mustard. Drain butter, kidney and green beans. Do not drain pork and beans. Mix beans and meat mixture. Bake at 350° for 1 hour or in crock-pot for 2 hours. Omit hamburger if this is not a main dish.
Mix all ingredients together. Bake 350° for approx 1/2 hour.
Wash apples; remove core and peel. Place in deep Pyrex casserole. In center of each apple, place 1 cube sugar or 1 teaspoon sugar, butter (size of a nut), 1/2 tablespoon jelly of choice and small amount water. Cook for approximately 1/2 hour at 250°. Remove from oven; let cool. Decorate with red jelly.
Place roast in roasting pan. Mix remaining ingredients and pour over roast. Roast, covered, at 350° for 3 hours. Remove meat from drippings. Cool slightly. Tightly cover and chill. Put drippings in separate bowl and chill. The next day, slice beef. Put meat in a flat roasting pan or lasagne pan. Skim off fat from drippings and pour over meat. Reheat, covered, at 350° for 1 hour. Excellent and very tender and flavorful.
Mix sugar and butter in mixing bowl. Sift baking powder and flour together. Add flour and stir in milk. Add vanilla, cinnamon, nutmeg and allspice. Mix well in mixing bowl. Spray bottom of deep dish or pan with vegetable cooking spray and pour batter into dish or pan. Pour peaches on top of batter. Bake at 350° for 45 to 50 minutes. Crust will rise to the top.
Place apples in shallow 1-quart baking dish. In medium bowl, combine dry ingredients. Cut in margarine until mixture is crumbly. Sprinkle over apples. Bake in a preheated oven at 375° for 30 minutes, until apples are tender and top is browned. Serve with whipped topping, if desired. Serves 6.
Brown pork chops on both sides over medium-high heat. Place in shallow baking pan (not glass), side by side. Combine remaining ingredients; spoon over chops evenly.
Sift together flour, sugar, baking powder, soda and salt. Mix juice and grated rind, shortening, water and egg. Blend liquid into dry ingredients until flour is dampened. Add nuts and cranberries. Pour into greased loaf pan. Push into corners and leave center hollow. Let stand 20 minutes before baking. Bake at 350° for 60 to 70 minutes. Cool thoroughly before slicing.
Cream butter and sugar, then add egg. Stir in dry ingredients, adding half the flour first, then the yoghurt and then the remaining dry ingredients.
Combine sugar and flour in large mixing bowl. Place margarine, cocoa and water in saucepan and boil. When these ingredients reach boiling, add to flour and sugar mix, stirring well. Add eggs, buttermilk, soda and vanilla. Bake at 400° in 9 x 13-inch greased and floured pan for 25 to 30 minutes. Pour icing over hot cake.
Cream together butter, sugar and vanilla. Add pecans and flour. Mix well. Roll into small balls. Bake on greased cookie sheet in a 300° oven for 45 minutes. Remove from oven and while cookies are still hot, roll in powdered sugar. Roll in powdered sugar again when cool.
Brown first 3 ingredients in a skillet and drain off fat. Mix with remaining ingredients. Bake for 1 hour at 350° in an uncovered casserole. Butter beans may be substituted for lima beans. Add reserved lima bean liquid if needed (just a little).
Mix Ricotta cheese, Mozzarella cheese, broccoli (thawed), about 1/4 cup onion, Parmesan cheese and garlic salt and pepper to taste. Cook shells (about 24) as directed on the box. Put a layer of spaghetti sauce on the bottom of a 13 x 9 x 2-inch pan. Drain shells and rinse in cold water. Stuff shells with cheese mixture and place on top of the spaghetti sauce (seam side upright). Then spread more sauce on top of shells. Bake at about 350° for 45 minutes to 1 hour. This makes an excellent appetizer, too! Makes about 20 to 25 shells.
Preheat oven and baking sheet to 375°. In large bowl, using a wire whisk, whisk together eggs, pumpkin, evaporated milk, 3/4 cup sugar and pumpkin pie spice. Place frozen pie crust on preheated baking sheet. Pour filling into crust. Bake 40 minutes.
Mix all ingredients until smooth. Form into a ball and roll in chopped nuts. Serve with crackers or chips.
Combine margarine, sugar, vanilla, eggs and 1 teaspoon water in a large mixer bowl; beat until creamy.
Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in syrup. Add eggs, one at a time, stirring after each addition until blended. Stir in rolled oats. Pour into pie shell and bake in moderate oven at 350° about 1 hour or until knife inserted in center of pie comes out clean. During baking the oatmeal forms a chewy "nutty" crust on top. Pie is rich and delicately spiced.
Have margarine at room temperature. Mix thoroughly with crumbs, peanut butter, vanilla, sugar and nuts. Roll into 1-inch balls. In double boiler melt wax and stir in chocolate morsels. Dip balls in chocolate and let dry on foil or waxed paper.
Slice off top of sourdough bread. Remove bread from inside sourdough bread. Leave only the hull. Mix all the ingredients and fill the hollow round of bread. Wrap in aluminum foil and bake at 350° for 1 1/2 hours.
Beat sugar and eggs together; add pineapple with juice, bread pieces and butter. Mix well. Pour in casserole dish. Bake at 350° for 1 hour.
Mix first 6 ingredients. Now fold in whipped topping. Place in refrigerator for couple of hours. Cherries can be used to garnish the top of the salad.
Cook ground beef and onion in large skillet until meat is brown and onion is tender. Discard drippings. Add chili powder, cumin and salt. Stir well. Cook over low heat 10 minutes. Spoon meat mixture into 13 x 9 baking dish. Layer beans, tortillas and cheese over mixture. Spread soup on top and pour tomatoes and green chilles on top of soup. Cover baking dish. Refrigerate overnight. Bake, uncovered, at 350° for 1 hour. Serves 6 to 8.
Combine soup and butter. Drain mushrooms and water chestnuts, saving liquid. Add water to liquid to make 1 1/3 cups. Add mushrooms, chestnuts, liquid and rice to soup mixture. Stir all together. Pour into lightly greased 10 x 6 x 2-inch dish. Stir and bake at 350° for 1 hour.
Place potatoes in bottom of greased casserole. Add celery, then ground beef, onions and pepper. Sprinkle salt/pepper on each layer. Pour tomatoes over mixture in dish and garnish with green pepper rings. Bake at 350° for 2 hours.
Beat margarine, sugar, eggs and vanilla for 1 1/2 minutes. Add berries and yogurt; mix well. Sift dry ingredients together; stir into batter. Spoon into greased 9 x 5-inch loaf pan. Bake at 350° for 50 to 60 minutes. Cool in pan for 15 minutes, then remove from pan and cool on wire rack.
Mix yeast and warm water. Add shortening, sugar and egg. Mix well. Add flour and salt mixture. Mix well. Place in covered bowl. Refrigerate at least 8 hours. Make out and let rise about 2 hours. Bake at 350° for 15 minutes. Yields 2 dozen.
Dissolve yeast in water. Add sugar and baking powder. Let stand for 20 minutes. Scald milk. Add margarine, sugar and salt. Cool, then add eggs. Combine all with flour. Cover and refrigerate overnight. Roll out 2 hours before serving. Let rise for 2 hours, then bake at 425° for 10 minutes.
Blend shortening and sugar thoroughly; add egg and beat well. Stir in All-Bran, bananas and vanilla. Sift together flour, baking powder, soda and salt. Add dry ingredients to first mixture with nutmeats, stirring only until combined. Spread in greased loaf pan. Bake at 350° about 1 hour. Makes 1 loaf.
Cream margarine and sugar. Add eggs and vanilla. Gradually add sifted dry ingredients. Add soda and hot water last. Form into rolls and keep in refrigerator or freezer, wrapped in foil or waxed paper.
Brown meat, onion and garlic together. Layer in a greased 9 x 13-inch dish in the order given. Bake at 350° until cheese melts or you can microwave until cheese melts.
Put vinegar, garlic, sugar, salt and mayonnaise in blender. Blend on medium speed and slowly add corn oil in a thin stream. Blend well. Pour into container. Refrigerate remainder.
Spread nuts on a cookie sheet and heat to 325° for 10 minutes. Beat egg whites until stiff peaks form. Fold in sugar and cinnamon. After removing nuts from oven, fold into egg mixture. Put the stick of butter on the cookie sheet you toasted the nuts on and put it back into the oven until butter is melted. Spread the coated nuts onto the cookie sheet with the melted butter and stir, making sure they are well coated. Bake for 30 minutes, stirring every 10 minutes. Do not let them get too brown. Cool thoroughly. Store in a sealed container.
Preheat oven to 350°. Combine potatoes, 1/3 cup margarine, eggs, sugar and vanilla in mixer bowl. Beat until smooth. Spoon into buttered 2-quart baking dish. Combine brown sugar, flour, coconut and pecans in bowl. Cut in 1/3 cup margarine. Sprinkle over casserole. Bake 30 minutes.
Dissolve Jell-O in 2 cups boiling water. Refrigerate until just beginning to gel, about 30 to 45 minutes. Whip Jell-O and Cool Whip together thoroughly. Stir in with spoon pineapple with juice and mandarin oranges and walnuts. Pour into 9 x 13-inch glass baking dish and refrigerate.
Melt butter. Add powdered sugar and peanut butter. Mix well. Add vanilla. Make into balls and chill for 1/2 hour.
Combine all ingredients in a bowl. Refrigerate until serving. Yields 6 to 8 servings.
Combine all ingredients, but pecans. Put in pie shell and top with pecans. Bake at 350° for 50 minutes.
Cut up, boil, drain and mash summer squash. Add 1/2 cup onion, pepper, eggs, 1/2 stick butter, sugar and salt. Mix well. Put into baking dish. Pour 1/2 cup butter on top and sprinkle with cracker crumbs. Bake at 350° for 1 hour.
Coat beef cubes with flour, salt and pepper. Brown meat in oil. Stir in water, tomatoes, barbecue sauce, onions and bay leaf. Bring to rolling boil. Reduce heat. Cover and simmer 1/2 hour until meat is tender. Add carrots, celery and macaroni. Cover and simmer another 30 or 40 minutes. Serve with cornbread.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until creamy. Beat egg into creamed mixture. Combine flour, salt and baking soda and mix into creamed mixture until just blended. Stir in chocolate chips and pecan pieces. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cool on baking sheet 2 minutes. Remove to foil on countertop.
Melt butter; add sugar. Let it melt together. Add the rest of the ingredients. Beat until smooth. Bake at 350° for 45 minutes to an hour.
Arrange peach slices in a baking dish. Mix sugar and lemon juice and spoon over peaches. Mix flour, salt and brown sugar. Cut in oleo until crumbly. Sprinkle over peaches. Bake at 350° for 50 to 55 minutes.
Prepare corn flakes; crush into crumbs. Cut fish into serving pieces about 1/4 pound for each serving. Combine milk and salt. Dip fish in milk, then in crumbs. Arrange on well-oiled baking sheet or shallow pan. Sprinkle fish with oil or melted margarine. Bake in a 375° oven for 20 minutes or until tender. Serve with lemon, if desired.
Put apples in buttered baking dish. Combine the cinnamon, salt and water and sprinkle over apples. In a separate bowl, mix the flour, brown sugar and butter. Scatter over top of apples. Bake at 350° for 40 minutes. Serve with ice cream, plain cream or whipped cream.
Spread cookie mix on cookie sheet. Bake 10 to 15 minutes in preheated oven at 375°. Mix cream cheese and Cool Whip. Spread on cooled cookie crust.
Cook onions in shortening, remove onions. Roll meat in flour and seasoning mix. Brown meat in hot shortening. Add boiling water, cover and simmer 1 hour. Add potatoes and cook 10 minutes. Pour into greased casserole (1 1/2 quart), lay onions on top. Cover with pastry crust rolled 1/4-inch thick. Bake at 400° for 30 to 35 minutes. Serves 6 to 8.
Bring butter, milk, chocolate and sugar to a boil in a large saucepan. Boil and stir continuously for 1 minute. Remove from heat and add oatmeal, peanut butter and vanilla. Cool slightly and drop by teaspoons on waxed paper.
Scald milk. Beat together eggs, salt, vanilla and Grandma's molasses. Gradually add scalded milk, stirring constantly. Pour into 5 or 6 buttered custard cups. If desired, sprinkle with nutmeg. Set custard cups in shallow baking pan; place in oven. Fill pan with hot water to 3/4-inch from top of cups. Bake in slow oven until knife inserted in center comes out clean. Yield: 5 or 6 servings.
Slice cookie dough and arrange on pizza pan so that slices are touching (dough placed in the freezer before slicing handles better). Bake at 350°; cool.
Place mustard in a small bowl. Add vinegar, tarragon, salt and pepper; whisk well. Slowly drizzle in the olive oil, whisking constantly, until dressing is creamy. Makes 1 cup.
Wash the mushrooms and slice them thin. Get the butter very hot in a pan; mix in salt and a little cayenne pepper. Add the mushrooms. Cook them briskly for 10 minutes, stirring occasionally; then sprinkle them with the sherry and dill.
Saute onions, peppers and garlic in oil. Add lean hamburger; cook slightly. Boil noodles. Add tomatoes, corn and paste to hamburger mixture.
Combine macaroni, cheese, celery, ham, pimento and green pepper; add enough salad dressing to moisten. Mix well. Chill 2 hours.
In large pan, saute onion in butter until tender. Add flour, salt, pepper and garlic salt; stir until smooth. Gradually add milk. Cook and stir until thickened and bubbly.
In medium bowl, combine the sweetened milk, lemon juice and vanilla. Mix until well blended. Fold in the remaining ingredients (except the pie crust), one at a time, mixing well after each addition. Mound the mixture into the crust. Freeze for 2 to 3 hours until firm. Let set at room temperature for 15 or 20 minutes before serving. I let set overnight in the refrigerator.
Combine and bake at 350° for 30 minutes. If you double recipe, bake 45 minutes. Put in a 9 x 13-inch dish. Melt oleo in dish. Add the rest and stir up.
Measure Raisin Bran and milk into mixing bowl. Stir to combine. Let stand 2 minutes until softened. Add egg and shortening. Beat well. Stir together flour, baking powder, salt, sugar, cinnamon and nutmeg. Add dry ingredients to cereal mix. Stir until well combined. Spoon into 12 greased muffin tins. Bake at 400° for 25 minutes.
Mix well and let sit for 30 minutes. Roll in flour, flatten and let sit 2 to 3 hours to dry. Roll into a long roll and cut 1/4 to 1/2-inch sections. Place into boiling broth, for instance chicken broth and boneless chicken. Makes a wonderful chicken noodle soup.
Combine lettuce, onion, celery and peas in salad bowl. Mix well. Mix mayonnaise and sugar in small bowl. Spread over salad, sealing to edge of bowl. Chill, tightly covered, for 8 hours or longer. Top with bacon bits, eggs and cheese.
Saute onions, bell peppers, celery and jalapenos in a little oil. Add meat and brown. Mix in remaining ingredients and add enough water to cover top. Cook for 3 hours on low heat. This may be a bit more chili powder than you like. Taste for seasoning after the first bottle.
Cook lasagna noodles; drain well. Cook sausage in large skillet until browned; crumble. Drain. Stir spaghetti sauce into sausage. Set aside. Combine egg and next 5 ingredients, stirring well.
In a mixing bowl, stir together 1 cup flour and 1/4 teaspoon salt. Cut in the shortening to the size of small peas. Stir in cheese. Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork. Repeat until all is moistened. Form into a ball. On a lightly floured surface, roll out dough to form a 12-inch circle. Ease into 9-inch pie plate. Trim to 1/2-inch beyond edge of plate; fold under pastry. Finish edge. Do not prick pastry. In a bowl, combine apples, sugar, 1/4 cup flour, cinnamon and 1/4 teaspoon salt. Transfer to crust. Prepare topping. Sprinkle over filling. Cover edge with foil. Bake in 375° oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more, until top is golden and fruit is tender. Makes 8 servings.
Drain pineapple and save juice. Add water to make 1 cup and boil to dissolve jello. Combine pineapple, bananas and strawberries. Mix well and pour 1/2 mixture into a 13 x 9-inch pan and let jell. Spread sour cream over top of mixture. Pour remaining jello mixture over sour cream and jell until firm.
Mix all ingredients except bacon; put into a baking dish. Top with bacon. Bake at 250° for 1 hour and 30 minutes to 2 hours. Yields 6 to 12 servings.
Combine, mix and press into 9 x 13-inch pan. Bake in 350° oven for 20 minutes.
Mix pudding and pineapple and mix well. Add Cool Whip and mix well. Fold in nuts and marshmallows. Refrigerate and chill well before serving.
Grease 1 1/2-quart casserole dish. Cut bread into bite size pieces and layer bottom of dish. Pour sausage over bread. Spread cheese over sausage. Mix eggs, milk and salt together and pour over top. Refrigerate overnight. Cook at 350° next morning for 45 minutes.
Beat together the oil, egg whites, sugars and vanilla. Add flour, soda and salt. When it is mixed well, add the chocolate chips. (This will look and feel a little different than regular dough, but it works.) Drop by spoonful onto cookie sheet (Teflon or use spray). Bake 8 to 10 minutes at 375°. Yields about 4 dozen cookies.
Preheat oven to 350°. Grease Bundt pan. Arrange frozen rolls in pan. Sprinkle with dry butterscotch	pudding mix. Combine brown sugar and cinnamon and place on rolls. Add chopped nuts. Melt butter and pour evenly on top.	Cover with wax	paper and allow	to raise overnight. Remove wax paper; bake at 350° for 25 minutes. Let cool for 10 minutes and invert on to a serving dish.
Dissolve each flavor of gelatin completely in 2 cups boiling water in separate bowls. Stir 1 cup cold water into each. Pour into separate 13 x 9-inch pans. Refrigerate 3 hours or until firm. Cut into 1/2-inch cubes. Layer: gelatin cubes, whipped topping, cake and strawberries in 3-quart serving bowl. Garnish with remaining whipped topping. Refrigerate until ready to serve. Makes 12 to 16 servings.
May add other spices (I like the Italian spice mix). Cook 30 to 40 minutes in a 300° to 350° oven.
Lay chicken in bottom of foil-lined baking dish. Salt, pepper and garlic powder chicken to taste. Combine soups in saucepan. Mix flour and water and add to soups. Pour mixture over chicken. Sprinkle with cheese and top with herb stuffing. Bake, uncovered, at 300° for 2 hours. Wine can be added to the soup. Serve with rice.
Toss together all the ingredients. Put in a casserole dish and bake at 350° for 40 minutes. Sprinkle with cracker crumbs on top.
Beat the eggs well. Gradually add the sugar, salt and vanilla to eggs. Heat the milk and butter to boiling. Add milk to first mixture and blend. Add the flour and baking powder. Bake at 350° for 35 to 40 minutes in a wax paper lined 9 x 13-inch pan. When cool, remove from pan. Slice cake in half horizontally.
Peel avocados and mash well. Add sour cream, tomato, onion, garlic salt and lemon juice. Mix well. Garnish with sprinkles of paprika.
Boil the broccoli until tender. Add mayonnaise, cream of celery soup, onion and Cheddar cheese. Mix well. Add crumbled crackers to one stick of melted butter. Sprinkle on top of casserole. Bake at 350° for 30 to 45 minutes.