HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients in order given. Stir well by hand. Pour into greased bread pan or a greased Bundt pan. Bake 1 hour at 350°. Can be served as a dessert or a coffee cake.
Cream the sugar and butter. Add eggs, one at a time; mix. Add pineapple, coconut and vanilla. Mix and pour into two unbaked pie shells. Bake 45 minutes at 300°.
Combine milk, egg and margarine. Add orange rind and juice, apples and vanilla. Sift together flour, salt and baking powder. Stir in milk mixture with a spoon until blended. Drop batter by spoonfuls into one-half inch hot oil. Fry to golden brown. Drain on paper towel. Sprinkle with white confectioners sugar. Makes about 24 fritters.
Mix all ingredients except coconut together and bring to a boil. Lower heat and continue to cook, stirring until it thickens. Remove from heat and add coconut. Pour over cake which has been prepared according to directions on box in 9 x 13-inch pan at 350°.
Combine first six ingredients with 2 tablespoons water in a large bowl, beating until well blended and mixture forms a ball. Pat into 7 x 11-inch pan, smoothing top. Melt and blend remaining ingredients together in double boiler. Spread, smoothing over peanut butter mixture. Cut into squares when cooled.
Cook rice. Cook broccoli according to package directions. Set aside. Saute celery and onion in 3/4 stick of butter. Combine all ingredients in casserole dish. Bake 1 hour at 350° covered.
Scrape carrots; cut large carrots into lengthwise slices. Place in 13 x 9 x 2-inch baking dish. Combine oil and butter; drizzle over carrots. Sprinkle in salt and pepper. Bake at 350° for 30 minutes. Turn carrots and bake an additional 30 minutes. Yields 12 servings.
Wash eggplant. Cut off ends. Leave skin and cut in 1/3-inch slices. Dip in egg, then bread crumbs. Place on baking sheet sprayed with cooking oil. Broil until crumbs are brown, about 1 minute per side. Saute pepper and mushrooms in vegetable oil. Set aside. Place spoonful of sauce and a pinch of oregano on each. Add peppers and mushrooms. Top with cheese. Broil until cheese melts, 1 minute.
Mix flour, shortening, salt and sugar until mealy. Add vinegar to egg and beat together with water. Mix and chill for 1 hour. Keep in refrigerator. Makes enough crust for 4 to 5 pies. For smaller amount cut recipe in half. This crust is great for frozen pies.
Beat eggs until thick. Add sugar and beat until creamy, about 15 minutes. Add condensed milk, half and half and cream. Fold in the crushed cookies. Pour mixture into a freezer and finish filling container with milk. Prepare according to manufacturer's directions. Makes 1 1/2 gallons.
In a 1 1/2-quart casserole, microcook carrots and water, covered on High for 6 to 8 minutes, stirring once; drain. Stir together mayonnaise, onion, horseradish, salt and pepper. Add to carrots in casserole and stir. In a bowl, toss together crushed crackers, butter and parsley. Sprinkle cracker mixture over carrots. Cook uncovered 3 minutes. Add cheese and cook 1 to 2 minutes or until cheese melts and mixture is heated through. Makes 6 to 8 servings.
Flatten chicken breasts between two sheets of wax paper so that they are of uniform thickness. Place 1 tablespoon cheese near the tapered end of each breast. Roll up the chicken tucking in the sides and secure with toothpicks.
Pat ground chuck into patties. Fry or grill and drain off all grease. While meat is cooking, dice onion and cook in skillet along with the mushrooms. After meat has been cooked and drained, place in baking dish or pan. Add pepper and Worcestershire sauce to suit your taste. Drain any liquid off onions and mushrooms and pour on top of meat. Drain liquid off of peas and add to mixture. Add 1 can of water to soup, then pour on top of meat and vegetables. Bake at 350° from 1 1/2 to 2 hours (I like to bake it that long to thicken the sauce).
Use soft stale bread, not brittle. Or use fresh bread left to stand out overnight. Slice bread into cubes, 6 per slice (like drawing tic, tac, toe). Mix batter until smooth. Soak cubes in batter. Fry in hot oil, 1/2-inch deep. Serve on warm dishes with hot syrup, honey, jam (recommend never use toppings cold).
Mix well and chill for 1 hour. Stir and taste. Add more dill weed, if needed. Keep chilled. Serve with mushrooms, celery, carrots, green onions, apples, cherry tomatoes, crackers and chips.
Mix all ingredients with first portion of flour; let stand in warm place 30 minutes. Then add second portion of flour. Set in warm place 30 to 45 minutes. Knead batter. Put in three 9-inch well-greased pans. Let rise again 30 to 45 minutes or until double in size. Punch holes in dough with finger. Add following topping.
Cook and stir onions, celery, green peppers and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer, uncovered, for 10 minutes. Add water, if needed. Stir in shrimp. Heat to boiling. Cover and cook over medium heat for 10 to 20 minutes. Serve over rice. Serves 6.
Place zucchini and onion in well-buttered 2-quart casserole. In a large bowl mix the sour cream, flour and egg yolks. Fold in the egg whites. Pour this mixture over the seasoned vegetables and top with the grated cheese. Bake at 375° for 35 minutes. A hearty yet light presentation of this versatile member of the squash family. Zucchini, a form of summer squash, has only 5 calories per ounce! It provides vitamin A, C and part of the B complex, along with iron, calcium, niacin, riboflavin and thiamine. Adding cheese or milk to zucchini recipes raises the protein and calcium levels.
Cover bottom of baking dish with any fruit. Slice butter over the fruit, then pour batter of sugar, flour and milk over butter. Bake at 350° until brown on top or about 30 minutes.
Blend all ingredients except the nuts. Chill 1 hour. Shape into a ball or log and roll in nuts.
Combine first 4 ingredients and bring to a boil. Boil two minutes at least. Test in ice water for chewiness. Add vanilla. Cool. Put on ice cream.
Combine eggs, sugar, flour, salt and nutmeg. Mix well. Combine rhubarb and strawberries. Mix together; pour into pie crust. Bake at 400° for 40 minutes.
Cut chicken into bite size pieces and dip in flour. Brown in corn oil. Salt and pepper after browning. Pour off oil. Add mushrooms with liquid and butter. Allow butter to melt. Add sherry and cook 5 minutes. Put into a casserole dish. Bake for 15 to 20 minutes at 350°. Serve over rice or pasta.
In a 2-quart casserole, crumble up the beef and microwave for 5 to 6 minutes on High until the meat is no longer pink. Drain off all fat and add the spaghetti sauce, water and salt. Mix and again microwave on High for 5 to 6 minutes. In 9 x 13-inch glass baking dish, layer 1/3 of the sauce, 1/2 of the uncooked lasagna, 1 cup grated Ricotta cheese (or the small curd cottage cheese) and 1/3 of the shredded Mozzarella cheese. Repeat the layers ending with the sauce. Sprinkle on the Parmesan cheese. Cover with plastic wrap and microwave on High for 30 to 35 minutes. Remove and let stand for 5 minutes. Serves 6 to 8 people.
Mix dry ingredients and add eggs and milk. Heat cast-iron stick greased with bacon drippings until sizzling. Add mixture and bake in a 450° oven until brown.
Crush wafers and mix with melted butter. Pat into a 9 x 13-inch spring-form pan, leaving a 1-inch space to top.
In a small bowl, whisk mayonnaise, sugar, and vinegar. Cover and refrigerate for at least 2 hours. In a large bowl, combine broccoli, cauliflower, oranges, onions, bacon, and raisins. Add dressing and toss to coat. Cover and refrigerate for 1 hour.
Warm peanut butter and butter on the stove to a soft consistency. Add powdered sugar, mix well, then add the walnuts and cereal. Make into balls, dip in thin icing and roll in coconut.
*Grate some carrot shreds prior to putting whole carrot into blender. Reserve and use them to garnish soup prior to serving.
Cream butter and sugar; add egg yolks, one at a time. Beat well. Mix flour, nuts and fruit, then add to the batter. Beat egg whites and fold in mixture. Bake at 300° for 1 3/4 hours. Cool in pan 10 minutes.
Melt butter and mix with dressing until coated. Mix all other ingredients together. Line greased casserole with half of dressing. Pour mixed ingredients over this and sprinkle remainder of dressing on top. Bake at 350° for 30 minutes.
Cook Minute rice according to instructions on box. Melt margarine in skillet; saute pepper and onion in margarine. (Dice pepper and onion before). Mix this and all other ingredients together and put in chosen baking dish. Top with grated cheese. Bake in oven at 375° for about 30 minutes; until cheese is bubbling.
Wash and clean radishes. Crush them slightly with the sides of a cleaver. Wash celery and cut into 1/2-inch pieces; discard leaves. In a medium size bowl, mix together soy sauce, oil and sugar; add radishes and celery. Toss. Serves 4.
Bring cheese to room temperature. Add remaining ingredients, except paprika, and mix thoroughly. Spread waxed paper heavily with paprika. Roll cheese into ball. It will be soft. Cover with paprika. Wrap in waxed paper. Place ball in refrigerator until firm. Serve with crackers.
In medium bowl, mix thoroughly beef, sausage, bread crumbs, oregano and egg. Shape into 12 meatballs. In 4-quart saucepan over medium heat, in hot oil, brown meatballs on all sides. Spoon off fat. Add gravy, tomatoes, potatoes, carrots, onion, bay leaf and pepper. Heat to boiling, stirring occasionally. Reduce heat to low. Cover; simmer 25 minutes. Stir in peas; cook 5 minutes more. Remove bay leaf. Makes 6 servings.
Mix cake mix, 1 egg and margarine and pat into a greased pan. mix 1 egg, cream cheese and sugar together and pour over cake mixture. Bake at 350° for 40 to 45 minutes.
Mix oil and onions in frying pan; cook until soft, but not brown. Set aside. Mix all other ingredients; simmer until warmed, then add cooked meat. Simmer at least 2 hours. For thicker sauce, cook longer. Cook low and stir often. Do not cover while cooking.
Toss all ingredients together just before served so it is fresh. Do not mix ingredients together ahead of time because it will wilt and the Fritos get soggy.
Mix ingredients together. Use 1/3 cup of mix for 1 cup of hot chocolate. Just add boiling water. Makes a large amount. A good savings for a large family.
Combine all ingredients in a blender. Blend for 10 to 15 seconds. Serve immediately. Yields: Two 6 ounce servings.
Place cut up squash and onion in water to cover and boil for 5 minutes. Drain well. Combine soup, sour cream and carrots. Mix well. Add squash and onions. Mix well. Melt margarine and mix in croutons or stuffing. Put 1/2 of the croutons in bottom of square casserole dish. Pour in squash mixture. Put remaining croutons on top. Bake for 30 minutes at 350°.
Mix dry ingredients. Then cut in shortening. Mix well before adding water. Add water a little at a time. Roll mixture into small balls (about 1 1/2 to 2-inches). Let dough rest for 5 minutes. Roll into about 8-inch size tortillas. Cook in medium hot skillet 20 seconds on first side. Then turn and cook until done. Makes about 17 tortillas.
Melt oleo in microwave for 1/2 minute. Add 1/2 cup milk and microwave 2 minutes. Stir in sugar, cocoa, vanilla and salt. Stir well and microwave for 2 minutes. Stir and microwave 2 more minutes. Stir again. Add oatmeal, peanut butter and nuts, if desired. Drop on waxed paper.
Thoroughly grease a Bundt pan. Preheat oven to 350°. Mix together the pecans, brown sugar and cut butter. Sprinkle in bottom of Bundt pan.
Cook noodles in boiling salted water and drain. Add celery, onion, pimiento, mushrooms and tuna. Melt margarine; stir in flour and salt. Add milk gradually. Cook over low heat until thick, stirring constantly. Add to tuna mixture and pour into greased roaster inset pan. Close vent. Bake in electric roaster 1/2 hour at 350°. Serves 50.
Slice beef thinly to desired size (preferably across the grain) in a bowl. Mix the rest of the ingredients and spread this on the meat. Allow beef to marinate for at least 24 hours in refrigerator. Fry in hot fat and serve.
Cook noodles until tender. Melt 1/4 cup butter, add onion, celery and mushrooms. Saute until tender. Stir in flour. Gradually add milk, cook over medium heat, stirring constantly until thickened. Add cheese and stir until melted. Add noodles, ham, salt and pepper. Place in large casserole dish, bake at 375° for 30 to 35 minutes. Freezes well to reheat later.
Mix hot water, sugar, salt and margarine. Add yeast and mix well, then add cup warm water, egg and half of flour to make soft dough and pour out remaining flour. Add to dough and knead until smooth. Place in a greased bowl. Cover and store in refrigerator.
Use the juice from all the fruits and mix with vanilla instant pudding. Dissolve and pour over the fruits, coconut and pecans. Refrigerate.
Stir butter, oil, onions and lemon juice in frying pan over medium flame until butter melts. Add shrimp/prawns and cook 1 1/2 to 2 minutes or until pink. Add salt, lemon peel, parsley and Tabasco sauce. Serve. Serves 3 to 4.
Blend butter, sugar, vanilla, salt and juice; beat eggs, one at a time. Dissolve soda in sour cream and add to egg mixture. Fold in flour, nuts, preserves and food coloring. Pour batter into 2 large or 4 small greased loaf pans. Bake at 350° for 35 minutes or until bread pulls away from pans. Yield: 2 large loaves or 4 small loaves.
Combine first 3 ingredients; blend until smooth. Stir in next 4 ingredients. Gently fold in Cool Whip and nuts. Chill.
Place steaks in a 9 x 13-inch pan. Cover with bacon. Place onion rings over bacon. Sprinkle diced green pepper over onion. Add spice to taste. Bake at 350° for 1 hour.
Slowly melt chocolate and peanut butter. Gradually fold in marshmallows. Spoon onto wax paper lined dish. Spread out evenly. Chil until firm. Cut into squares.
In hot oil, brown one onion. Add tomato sauce and cook to a paste. Add tomato paste, whole tomatoes and Ro-Tel tomatoes. Add remaining onion, celery, and bell peppers; mix well. Add onion tops, parsley and water. Cook to a thick sauce, but don't overcook; greens should remain whole. Add shrimp, salt and pepper to taste and cook for approximately 30 minutes. Serve over rice. Yield: 12 servings.
Wash chicken pieces under cold water after trimming any fat off. Dry between paper towels. Lightly coat with cooking oil and place in container or plastic bag with bread crumbs, a piece at a time. Shake to coat with bread crumbs. Place coated chicken pieces on cookie sheet lined with foil. Sprinkle with a little paprika. Bake at 350° for 50 to 60 minutes or until cooked. Serve with Stove Top chicken flavored stuffing or Kraft macaroni and cheese and vegetables.
Combine oil, sugar, eggs and buttermilk that the soda has been added to. Mix well. Add flour, salt and spices; mix. Add prunes, vanilla and nuts. Pour into greased and floured 9 x 13-inch pan and bake at 350° for 35 to 40 minutes or until cake tests done.
In a bowl, combine all ingredients, mixing together well. Shape into loaf and place in a shallow baking pan. Bake at 350° for 1 1/4 hours.
Mix cream cheese and pineapple. Add other ingredients. Cool and form into ball rolled in chopped walnuts. Serve on crackers. (Do not need to form ball. Just add walnuts to dip.)
Remove stems from the tomatoes and halve crosswise. Place cut side up in a small baking dish. Combine all remaining ingredients; sprinkle over tomato tops. Bake at 375° for 15 minutes or until heated through. Yield: 4 servings.
Drain cherries and thawed raspberries; reserve 1 1/4 cups juice. In a saucepan, combine sugar and cornstarch; gradually stir in reserved juice. Cook and stir until mixture starts to boil. Cook, stirring for 2 minutes. Stir in butter and extract. Gently fold in fruit. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly.
Put rhubarb, 1/2 cup sugar and flour in crust and bake for 15 minutes at 425°. Beat together cream cheese, 1/2 cup sugar and eggs; pour on top of rhubarb and bake for 30 minutes at 350°, or until knife comes out clean from center of pie. Mix together sour cream, 2 tablespoons sugar and vanilla. Spread on hot pie, then bake for about 10 minutes to set sour cream. Cool completely before cutting.
Cream shortening and sugar thoroughly. Add egg and beat well. Blend in applesauce. Sift together next 8 ingredients. Blend into creamed mixture gradually. Stir in raisins and walnuts. Turn into 8-inch square pan or tube pan. Bake at 350° for 50 to 60 minutes. Cool in pan.
Boil crushed pineapple and 1/2 cup sugar for 5 minutes. Add Jell-O and cool. Mix 1 1/2 cups water to cream cheese, then add other ingredients. Whip up the heavy cream and fold into mixture. Refrigerate.
In a mixing bowl, cream butter and sugar. Add the eggs, sour cream and extract; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Spread half of the batter in a greased and floured 12 cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 inch of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 inch of edges. Sprinkle with remaining almonds. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter.
Heat oil in large skillet on medium heat. Add chicken, onion and pepper. Cook and stir until chicken is cooked through. Add corn, salsa and broth; bring to a boil. Stir in rice and cover. Remove from heat. Let stand 5 minutes and fluff with fork. Sprinkle with cheese and let stand 2 minutes.
Beat eggs, sugar, oil, zucchini, vanilla and lemon extract until light. Add remaining ingredients. Bake at 325° for 1 hour in 2 greased and floured bread pans.
Chop the first 6 ingredients. Cook celery first in grease until half done. Add in order the next 4 ingredients. Cook until almost done in grease. Add water and simmer until done. Add large loaf of bread, which was soaked in one quart of milk. Gradually add juice from giblets and about 3 to 4 pints chicken stock. Add 18 raw eggs, 3 teaspoons black pepper, 5 teaspoons salt and 2 sticks butter. Add crumbled cornbread made from 2 cups cornmeal. Bake 30 minutes at 350°.
Saute chicken livers in butter slowly until done. Mash or cut them while cooking to hasten cooking, but do not brown. Place livers and butter mixture in processor, using cutting blade, and process until smooth. Add remaining ingredients, except egg, and blend. Mixture should be quite soft. If it seems dry, add a little mayonnaise. Cool slightly. Pour into 2 small wax paper lined pans and refrigerate until cold. Unmold and garnish with grated egg. Serve with crackers or Melba toast.
Combine peanut butter, chocolate chips (Nestle) and margarine in double boiler until chocolate is melted and well mixed. In a large pot, empty the Rice Chex; add peanut butter mixture. Put half the box of sugar in white trash bag. Pour mixture on top of Chex and add other half box of sugar. Tie bag and toss back and forth about 10 to 20 times. Delicious snack!
In large skillet or slow-cooking pot, with browning unit, brown chicken in hot oil. Drain. In slow-cooking pot, combine chicken with onion, tomato sauce, oregano, thyme, salt, pepper, garlic and wine. Cover and cook on low for 4 to 5 hours. Stir in drained mushrooms. Spoon over hot, cooked spaghetti. Makes 4 to 5 servings.
Preheat oven to 350°. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray. In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp. Parmesan cheese. Set aside. In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside. Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil. Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions. To reduce sodium: Use unsalted cottage cheese. New sodium total = 196 mg.
Lay chicken in shallow baking dish. Salt, pepper and sprinkle lightly with oregano. Pour cream soup over chicken (no added water). Bake at 325° for 1 hour with foil covering pan. Remove foil and cover with dressing mixture. Melt butter and add stuffing; mix and cover chicken with mixture. Bake for 30 minutes uncovered until brown.
Sprinkle with salt and pepper.	Insert meat thermometer into center of roast. Let stand at room temperature. Preheat oven to 375°. Roast in oven one hour. Turn off heat. Do not open oven door for one hour.	Very important. During resting period, beef continues to cook slowly and evenly distributes heat throughout beef. Turn oven regulator to 300°. Allow roast to reheat 30 to 40 minutes until beef has reached desired internal temperature. Beef will be pink and juicy all the way through when it registers 130°.
Cook for 15 minutes after it comes to a boil. Take off heat and stir in 2 (3 ounce) packages orange pineapple jello. Stir good and put in jars.
Spread bean dip in shallow 2-quart dish. Arrange avocado over bean dip, sprinkle with lemon juice and garlic salt In a small bowl combine sour cream and taco mix; spread over avocado. Top with a layer of tomatoes and black olives. Spread with cheese dip and sprinkle with green onions. Serve with Tostitos brand tortilla chips. Yields 6 cups.
In a big saucepan, mix sugar, Karo syrup and peanut butter. Bring to a boil. Add Rice Krispies. Spread into a 9 x 13-inch buttered pan.
Cook and drain broccoli. Broil chicken until done; cool and break into pieces. Put broccoli on bottom of 9 x 12-inch pan. Layer chicken on top of broccoli. Make a white sauce of butter, flour, milk salt and Cheddar cheese. Pour white sauce over chicken and broccoli; sprinkle with bread crumbs. Cover with foil and bake at 350° for 25 minutes.
Brown steak in veggie oil. Add onions and cook 2 minutes more. Add carrots, gravy, mushrooms and seasonings to taste. Simmer about 10 minutes; then add celery. Cook another 10 to 20 minutes or until carrots are done. Serve over rice.
Beat egg lightly in measuring cup. Finish filling the cup with milk. Sift flour, salt and baking powder into bowl. Work in shortening and mix with egg and milk, adding a tiny bit more milk if too stiff. Let stand 10 minutes.
Make up Robin Hood pizza crust mix according to package instructions and press into a 10-inch pie pan. Bake at 425° for 10 minutes; set aside. Brown beef in large skillet; drain. Add green pepper; cook 2 minutes. Stir in water, tomato paste and spaghetti sauce mix. Cover and simmer 10 minutes. Sprinkle half of Parmesan cheese over bottom of pizza crust. Put in 1 cup of Mozzarella cheese with meat. Layer meat mixture, then Parmesan cheese. Bake on a cookie sheet for 15 minutes at 400°, then sprinkle top with remaining Mozzarella cheese. Return to oven until cheese melts.
Peel and dice potatoes (1/2-inch pieces). Cut in small amount of water for 5 minutes. Drain. Combine with leftover cut up meat and salt in buttered 2-quart baking dish. Melt butter in saucepan. Stir in flour. Gradually add milk, stirring constantly over low heat until mixture thickens. Pour over ingredients in baking dish. Put in 350° oven, covered, for 45 minutes. Makes 6 servings.
Boil shells. Drain immediately. Arrange on a flat surface. Mix cheeses, eggs and bread crumbs in a large bowl. Stuff shells with cheese mix. Place shells on a baking dish (spread sauce on bottom of dish). Spread sauce on top of shells. Bake at 350° for 30 to 45 minutes.
Prepare broccoli, onion, bacon, raisins and cheese. Mix together mayo, sugar and vinegar and pour over broccoli mixture. Chill for several hours.
Mix all ingredients together. Dot the bottom of a baking dish generously with butter or other fat. Pour the batter in a dish. Add 2 cups juicy ripe peaches, sweetened with 1/2 cup sugar. Bake 30 minutes at 350°. The batter will come out on top to form a crust. Serve hot or cold, with or without cream. You may substitute other fruits for peaches.