HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine coconut, walnuts, flour, cinnamon and salt in large bowl. Mix in egg whites and lemon peel. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 325° for 20 minutes or until golden brown. Dip macaroon bottoms in melted chocolate. Place on waxed paper to set.
Mix together and pour into unbaked pie shell. Bake at 400° for 30 to 40 minutes or until set.
Put all ingredients in casserole dish. Cover and bake for 1 to 1 1/4 hours, until rice absorbs liquid. Stir halfway through. Bake at 350°.
Mix vegetables and saltines with eggs. Salt and pepper ground beef to taste. Mix all ingredients adding a good pinch of red pepper seeds. Make sure everything is well blended together. Form in a loaf. Smooth top with plenty of steak sauce. Bake at 350° for 1 hour 45 minutes or until done. Double all ingredients for the Martin Family Reunion.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt oleo in oven. Sprinkle crumbs evenly over oleo. Pour Eagle Brand evenly over crumbs. Top with chips. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temperature.
Cook the onions and carrots in 1/2 teaspoon salted water until tender. Cook squash until tender. Drain together in colander; set aside. Combine sour cream with the soup. Fold into mixture of squash, onions and carrots.
Beat eggs slightly with seasoned salt, salt and wine or lemon juice. Pour over thawed fries in a bowl. Toss gently to mix. Heat oil in large fry pan. Add onion and cook until golden brown. Pour in egg-potato mixture; cook, stirring constantly, until eggs are cooked and fries are heated through, about 5 minutes. Makes 4 servings.
Mix all spices and rub thoroughly into chicken inside and out. Stuff fryer with chopped onion. Place in plastic bag in refrigerator overnight. Roast, uncovered, at 250° for 5 hours.
Mix cucumbers, onion and salt. Refrigerate 2 hours, covered. Drain and press, but do not rinse. Mix vinegar and sugar; mix well with cucumber mix. Place in 1/2 pint containers and freeze.
Place ground beef, bell pepper and onion in skillet over medium heat until ground beef is done; drain. Add corn, tomato paste and water and mix. Boil potatoes and cream with milk and butter.
Combine shortening in a large bowl with sugar and eggs. Beat until creamy. Combine milk and vinegar in small bowl. Stir in mashed bananas. Combine flour, baking powder, salt and soda in small bowl. Stir flour mixture into creamed mixture alternately with bananas. Fold in chocolate chips, raisins and nuts. Turn into 4 well-greased and floured 6 x 3 1/2 x 2-inch loaf pans or 1 (9 x 5 x 3-inch) pan. Spread to fill pans and smooth top. Bake in 375° oven for 25 to 30 minutes or until tester inserted in center comes out clean. Remove from pans to rack immediately. Cool thoroughly before cutting or before wrapping for freezing or for gifts. Makes 4 small or 1 large loaf.
Soak cracked wheat in warm water for 1/2 hour. Drain wheat; add remaining ingredients. Let stand for 1 hour. Makes 6 servings.
Beat eggs; add milk, soft butter, sugar, salt and flour. Pour into baking pan. Bake 15 to 20 minutes at 425°. (This pancake puffs up high so don't have oven rack too close on top. When I ask my kids what they want for a different dinner, they choose this 100%.)
Preheat oven to 375°. Mix margarine and sugar until creamy. Add eggs, milk and vanilla mixture. Add flour, baking soda and salt mixture. Stir in oats slowly. Roll onto ungreased cookie sheet. Chewy bake for 10 minutes. Crispy bake for 20 minutes.
In shallow pan, mix about 1 cup flour with salt and pepper to taste. In separate bowl, slightly beat egg. Add some milk and a sprinkle of flour. Cut up chicken. For each piece, individually coat with flour mixture, then dip into egg mixture. Add another coating of the flour mixture. Fry over medium heat until golden brown and well done. It's best to use a cast-iron skillet.
Mix dry ingredients and sift three times. Add raisins. Set aside. Cream shortening and sugar; then add egg and milk. Add flour mixture, stirring until only smooth. Bake in a greased loaf pan (9 x 5-inch) at 350° for 1 hour and 10 minutes.
Cook and drain spaghetti; then mix all the ingredients together in a baking dish. Cook in a 350° oven until cheese is melted.
In a large pot, cook linguine just until tender. Drain and set aside. In a large skillet, heat stock over medium heat. Cut chicken into strips 1/2-inch wide and 3-inches long. Add to stock. Separate onion slices into individual rings and add to stock. Cook for 7 minutes, stirring frequently.
Boil carrots al dente. At 300° or low-medium heat, place butter in skillet and melt. Add vegetables and spices, turning 2 or 3 times until just tender (approximately 6 minutes). Serves 6.
Preheat oven to 350°. Set aside 1 cup cake mix. In mixing bowl, combine rest of cake mix, melted butter and 1 egg. Spread over bottom of 9 x 13 pan. Mix pumpkin, 1 cup sugar, pecans and pumpkin pie spice until blended. Add milk and 2 eggs and continue blending. Pour over the cake mix in pan.
Melt candy bars. Blend candy with Eagle Brand milk and syrup. Pour into freezer and fill with whole milk.
Beat eggs gently with sugar. Add oil, water and pumpkin. Add flour, soda, salt and cinnamon. Fold in nuts. Bake at 350° for 50 to 60 minutes in 3 large loaf pans or 5 small pans.
Mix sugar, apples and oil. Let stand while preparing remainder. Add eggs and vanilla. Add dry ingredients mixed together. Bake at 350° a little over an hour.
Prepare cauliflower according to package directions and let cool. Cut into small pieces. Combine remaining ingredients with cauliflower. Chill thoroughly before serving.
Grease 9 x 13-inch pan with butter and sprinkle bottom with pecans and coconut. Mix cake mix according to directions on box and pour over the pecans and coconut. Mix powdered sugar, cream cheese and 1 stick butter. Spoon over cake batter and bake at 350° for 45 minutes.
Mix all ingredients in blender; pour into a 10-inch pie pan that's been floured and well greased. Bake at 350° for 45 minutes.
Mix together, adding raisins and chopped nutmeats last. Drop by teaspoon and bake in 375° oven 10 to 12 minutes.
Brown onion in hot oil; add meat and seasoning. Then brown lightly. Cover and simmer 10 minutes. Add both soups, cover and simmer 45 minutes. Cook spaghetti in boiling salted water until tender. Drain and rinse in hot water. Arrange spaghetti on hot platter and cover with sauce. Sprinkle with cheese. Serves 6.
Grease a 9 x 13-inch baking dish. Pour pineapple in bottom. Spoon cherry pie filling over. Sprinkle yellow cake mix over top. Put chunks of butter evenly on top. Sprinkle with coconut and nuts. Bake at 325° for about 50 to 60 minutes.
Pack cucumbers in jars. Put 1 garlic clove, 1 spice clove, pepper and dill seed to each jar. Mix coarse salt to vinegar and water; mix well. Bring vinegar, water and salt to a rolling boil and pour into jars. Seal.
Sift flour before measuring and combine with cinnamon, salt, soda and nuts and set aside. With mixer on low speed, mix well the eggs, oil and sugar; add carrots. Mix dry ingredients with batter. (Do not beat very much.) Grease and flour 3 round cake pans. Bake at 350° for 45 minutes. Cool before icing.
Preheat oven to 375°. Melt butter. Combine dry cake mix and oats in a large bowl. Stir in melted butter until crumbly. Measure in half (about 3 cups) in greased 13 x 9 x 2-inch pan. Press firmly to cover bottom.
Saute onion until soft in 1/2 stick butter or oleo. Beat eggs with salt and pepper. Add milk, shredded cheese, spinach and cooled sauteed onion. Mix well and pour into unbaked pie shell. Bake at 375° until crust is brown and quiche is set well in the center. Let stand at least 10 minutes before serving. Good with picante.
Sift flour before measuring. In a bowl, dissolve the yeast in water. Stir in sugar, salt, shortening and egg. Mix in flour with hand until dough is easy to handle. Place greased-side-up in greased bowl. Cover with waxed paper and a damp cloth. Place in refrigerator.
Mix sugar and flour. Add eggs and butter, then add buttermilk and vanilla. Pour in pie crust and sprinkle nutmeg on top. Bake at 325° for 45 minutes.
Heat oven to 375°. Combine butter flavored Crisco, brown sugar, milk and vanilla in a large mixing bowl. Blend well. Beat in egg. Combine flour, salt and baking soda; beat into creamed mixture until blended. Stir in walnuts, chocolate chunks, white chocolate pieces and milk chocolate chips. Drop 2 level tablespoonfuls of dough 3 inches apart on greased baking sheet. Bake at 375° for 8 minutes. Remove to cooling rack.
Mix well and refrigerate. If using a blender, put liquids in first, then sugar, salt and pepper. Cut onion into pieces and add garlic whole; blend.
Mix together the cake mix, eggs and butter; spread in a 13 x 9-inch cake pan. Mix the powdered sugar, eggs and cream cheese; pour over first layer. Bake for 40 minutes at 350°.
Preheat oven to 350°. In small bowl, combine flour, baking soda and salt. Set aside. In large bowl, combine butter and sugar. Beat until creamy. Add egg and vanilla. Mix well. Blend in flour mixture. Stir in cereal, chocolate chips and raisins. Drop by level tablespoons onto lightly greased cookie sheets. Bake at 350° for 12 to 15 minutes. Makes 3 1/2 dozen cookies.
Knead the cream cheese, butter, flour and salt into a dough. Divide the dough into several portions and roll the dough between 2 pieces of waxed paper to a thickness of 1/8-inch. When all dough is rolled out, put the sheets in the refrigerator to firm up. (Be sure they are flat.)
Mix together and spread into 13 x 9-inch pan. Bake 15 minutes at 350°. Cool.
Combine all ingredients with 6 skinless chicken breasts; marinate for 4 to 6 hours, then barbecue.
Combine butter, sugar, dates and egg. Cook 10 minutes in double boiler, stirring constantly. Let cool. Add all other ingredients and form into balls. Roll in shredded coconut.
Mix mayo, cheese, eggs and soup. Stir in asparagus. Pour into casserole dish. Place casserole in a pan of water. Bake at 350° for 1 hour or until set.
Heat oven to 375°. Place apples in greased square pan. Combine remaining ingredients (mix with fork). Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm. Makes 6 servings.
In medium mixing bowl, combine cream cheese and butter. Stir until smooth. Stir in celery, mayo, onion, sugar, horseradish, lemon juice, salt, pepper and garlic powder. Fold in eggs. Cover and chill at least 1 hour. Let stand at room temperature about 15 minutes before making sandwiches. Add more mayo, if desired.
Combine all ingredients and spoon onto ungreased sheet. Bake at 350° for 10 to 13 minutes. Makes 3 dozen.
Cut steak into thin slices. Cut green onions into 1-inch pieces. Combine broth, cornstarch and soy sauce in a small bowl; mix until cornstarch dissolves and set aside.
Cream butter and sugar. Add eggs, one at a time. Beat well after each. Add flour, sour cream and soda. Bake in Bundt pan at 325° for 1 hour and 20 minutes.
In blender combine walnuts, flour, sugars, cinnamon and salt. Chop fine. Add butter. Blend only enough to distribute evenly to form a crumbly mixture.
Dissolve jello in hot water, then add marshmallows. Stir until melted, then add mayonnaise, cabbage, carrots and pineapple. Mix well and refrigerate until it starts to set; then whip the milk until it forms stiff peaks. Add to mixture by folding in; add nuts. Let set in refrigerator until firm.
Blend sugar, flour, butter and egg yolks. Add milk. Cook until thick. Beat egg whites with 4 tablespoons sugar. Pour over pies. Bake until brown.
Combine ingredients. Bake at 350° until cheese melts and gets bubbly. Serve with crackers.
Boil sugar, water and syrup until thick. Add 4 tablespoons to stiffly beaten egg whites. Continue to cook until a good thread test, add to mixture and beat well.
Crust: Combine 1 cup Oreo crumbs, sugar and margarine. Press into bottom and sides of lightly greased 9-inch deep dish pie pan. Bake in 325° oven for 10 minutes. Cool.
Pound chicken to 1/4-inch thick. Sprinkle with salt and pepper. Saute mushrooms and onions in butter. Cool. Mix with cream cheese, mustard and thyme. Spread on each piece of chicken. Fold over ends and roll up, pressing edges to seal. Mix pecans, bread crumbs and parsley in bowl. Dip chicken in butter, then in crumbs, turning to coat. Place on greased cookie sheet, seam side down. Bake at 350° for 35 minutes or until done. Good with rice.
Clean and cut broccoli into small pieces. Steam until tender. Do not drain! Melt butter, then stir in flour to make a smooth paste. Stir in chicken stock and bring to a boil. Simmer until it thickens. Add broccoli and liquid, salt, pepper and half and half. Heat, but do not boil. Add cheese, if desired. This is a large recipe. Half is enough for a family meal.
Dissolve sugar and yeast in water. Add egg and dry ingredients. Spread in greased pan and brush with butter. Sprinkle on a little dry oatmeal. Let rise 1 1/2 hours. Bake at 350° for 25 minutes until brown and crisp.
Break up 1/2 of cake in small pieces and place on bottom of deep bowl or 9 x 13-inch pan. Put sliced strawberries and flavor with the desired amount of sugar. Put 1/2 of strawberries on top of cake with some of the juice.
Bring to a boiling point and cook 30 minutes. Stir occasionally. Remove spice bag and pour into jars.
Beat eggs, sugar, molasses and oleo together. Sift dry ingredients together and add to sugar mixture with 1 cup boiling water. Beat well. Pour into well-greased 13 x 9-inch pan and bake in preheated 350° oven for 35 minutes. Serves 20.
Mix together pork, beef, veal, eggs, onions, rice and salt and pepper. Place cabbage (from which the core has been removed) into hot water to soften leaves. Take approximately 3 tablespoons of meat mixture and place it in a cabbage leaf and wrap it. Take can of tomato soup, some water and crushed tomatoes and salt and pepper and pour over cabbage rolls (after the cabbage rolls have been in the oven for 25 minutes). Put in 350° oven for 1 1/2 hours. Makes about 120.
Cook cherries, pineapple, sugar and flour 5 minutes. Remove and add jello and food coloring. Cool 10 minutes. Add bananas and nuts. Pour in crust and chill until set. Top with Cool Whip before serving.
Make brownies according to package instructions in 9 x 13-inch pan. Mix mousse according to directions; do not chill. Crumble brownies. Place 1/2 brownies, 1/2 mousse, 1/2 crushed candy bars and 1/2 Cool Whip. Repeat layers. Chill 8 hours.
In mixing bowl, place flour, butter and cream cheese and mix well until dough forms. Divide into 4 balls of pastry, wrap in plastic wrap or waxed paper and refrigerate at least 2 hours or longer.
Mix all ingredients and pour into 2 deep dish graham cracker pie crusts. Refrigerate.
Mix together butter, flour and sugar and pat into a 9 x 13-inch pan. Bake at 425° for 10 to 15 minutes. Beat together all other ingredients. Pour into pan. Bake at 400° for 15 minutes. Lower temperature to 325° and bake for 45 to 50 minutes.
Mix together salt and vinegar. Pour into quart jar. Place dill and garlic clove in bottom of jar, then layer cucumbers and dill. Place dill and 1 tablespoon whole pickling spice on top. Fill jars with cold water and seal.
Make into balls in size of lemon. Put 1 can tomato soup in saucepan. Add 1 tablespoon margarine, dash of cloves and celery salt to taste. Add meatballs and simmer for 1 hour.
Cut flour, Crisco and salt in mixing bowl until it resembles cornmeal. Add milk and egg. Roll out on floured board and cut in strips. Let dry for 30 minutes before placing over your boiled and deboned chicken. Cook for 20 minutes without taking the lid off the pan.
Brown onion and green pepper in salad oil; add ground beef and brown. Drain and pour into a casserole dish. Add remaining ingredients and mix well. Bake at 400° for 45 to 60 minutes.
Blend coriander, cinnamon, salt and pepper. Rub into chicken. Melt butter; brown chicken on both sides. Remove chicken. Reduce heat and cook onions and garlic, covered, until softened. Add orange rind, juice and broth. Bring to a boil and boil until syrupy. Return chicken to pan and coat well in sauce. Cook until heated through. Halve orange, lengthwise, and slice crosswise and fan around chicken.
Slice and cook carrots until tender in boiling salted water. Set carrots, onion and bell pepper aside. Heat the rest of the ingredients just enough to blend well and pour over carrots. Marinate overnight in refrigerator.
Mix together milk, eggs, salt and enough flour to make a stiff batter. (This also makes a good noodle dough.)
Break bread in small pieces. Place in bowl with 1 cup of sugar, Milnot, milk, vanilla, egg yolks and melted butter. Mix well. Pour into a 10 x 8 x 2-inch pan. Bake at 450° for 30 to 40 minutes.
In medium saucepan combine soup, milk, cheese and pepper. Add noodles and chicken. Over low heat, heat through and stir often. Serves 4.
Melt chips in top of double boiler. When smooth and creamy, remove from heat. Stir in noodles and peanuts. Drop by spoonful onto wax paper.
Mix cranberries and sugar; let stand for 2 hours. Whip the cream and add marshmallows and pineapple. Add cranberry mixture. Pour into mold. Let stand overnight in the refrigerator.
Cook and stir beef in 10-inch skillet until brown; drain. Stir in cabbage, onion, 2 tablespoons water, the salt, caraway seed and pepper. Cover and simmer until cabbage is tender, about 10 minutes. Heat oven to 400°. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on flour covered board. Knead 5 times. Roll dough 1/2-inch thick. Cut into 4-inch rounds; place on ungreased cookie sheet. Make hole in center of each round to within 1/2-inch of edge. Spoon beef into shells; sprinkle with cheese. Bake light brown 10 to 12 minutes. Serve with catsup or chili sauce.
Brown hamburger, drain well. Rinse beans. Mix soup, meat, beans, seasonings (water if desired) and chopped onion. Cook over medium heat 2 to 4 hours. The longer the better tasting.
Combine in heavy pot the cream, water, sugar and oleo. Cook over medium heat, stirring fairly constantly. When caramelized brown spots begin to appear, continue stirring. Drop small amount in cup of water. When this makes a ringing sound against side of metal cup, the pralines are ready. Quickly add vanilla and pecans and quickly drop by spoonfuls on wax paper. (If it hardens too quickly, return pot to stove, add a little water and heat again until ready.) Allow pralines to cool before removing from the wax paper.
Spread 1/2 of the cubed bread in an 8 x 8-inch baking dish. Combine chicken, onions, mayonnaise and salt; spread over bread cubes. Arrange remaining bread over chicken. Mix eggs and milk together. Pour over bread cubes. Cover and chill 1 hour. Spoon soup over top and bake at 350° for 1 hour. Sprinkle with cheese the last 5 minutes of baking time. Serves 6.
In a large kettle, saute onion in butter over low heat until tender and transparent, about 20 to 30 minutes. Blend in flour.
Sift dry ingredients together. Add dressing and vanilla, then gradually add cold water. Mix until smooth. Place in greased 9 x 9-inch baking pan. Bake at 350° for 25 to 30 minutes.
Line large cookie sheets with waxed paper; set aside. In medium sized heavy saucepan, over low heat, melt peanut butter chips with 1/2 can of condensed milk. Remove from heat; stir in vinegar. Drop by generous half teaspoonfuls 1 inch apart on prepared cookie sheets. Place 3 pecan halves on top, pressing in slightly with points touching; set aside. In top of double boiler, over simmering water, melt chocolate bits with remaining condensed milk. Remove from heat but keep over warm water, stir in vanilla. Spoon heaping teaspoonfuls of chocolate over pecan clusters, spreading lightly. Chill until firm, about 2 hours. Store between layers of waxed paper in airtight tins. Makes 48.
Chop dried beef and green onions until fine. Mix with softened cream cheese and roll in finely chopped pecans. Eat with Ritz crackers.
Combine apples and sugar in a mixing bowl and let stand 10 minutes. Blend oil, vanilla and egg with the apples. Then combine the dry ingredients and mix in well. Stir in raisins.
Cream together butter and 1 cup sugar. Add eggs, one at a time. Beat well. Add vanilla and lemon juice. Sift together flour, baking powder and soda; add to creamed mixture alternately with sour cream. Blend brown sugar, 1 tablespoon sugar, cinnamon and nuts. Pour half the batter into a buttered tube pan. Sprinkle brown sugar mixture over batter, then add remaining batter. Bake at 350° for 40 to 45 minutes. Let cool 10 minutes. Remove and serve warm.
Cook sugar, water and syrup, stirring constantly, until sugar is dissolved and mixture boils. Remove from heat when it forms a hard ball in cold water. Slowly pour syrup over salted, stiffly beaten egg whites. Continue beating until candy holds its shape when dropped from spoon. Mix in vanilla. Turn onto greased pan and cut into squares.
Cream Crisco and sugar. Add eggs, one at a time, beating well. Stir in bananas. Sift together dry ingredients and add to banana mixture. Mix until just blended. Pour into greased 9 x 9 x 2-inch pan. Bake for 35 to 40 minutes at 350°.
Drain the first 4 ingredients well. Add the celery, green peppers and onions.
Mix ingredients, except buns. Split and stuff buns with mixture. Wrap in foil and place in 250° oven to warm for 30 minutes.
Combine all ingredients. Cover and cook 35 minutes. If using crock-pot, cover and cook on high 3 1/2 to 4 hours.
Place all ingredients together in enamel or stainless steel pot. Bring to boil, then simmer 15 minutes, uncovered. Pour into hot, sterilized jars. Seal and process 10 minutes. Makes about 9 pints.
Cook water, sugar, cornstarch and food coloring together until clear and thick. Remove from heat and stir in 3 Tbsp. strawberry flavored gelatin (dry). Cool. In the meantime, mix and bake No Roll Pie Crust. Put fresh strawberries in pie crust and pour in cooled pie mixture. Refrigerate. Serve with whipped cream.
Lightly butter a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix cereal, peanuts, raisins and banana chips in a large bowl. Mix pudding and honey in a small saucepan. Heat to boiling over medium heat, stirring constantly. Reduce heat. Boil and stir one minute; remove from heat. Stir in peanut butter. Pour over cereal mixture; toss until evenly coated. Spread in pan. Refrigerate 30 minutes. Break into bite size pieces. Store in covered container.
Mix flour and sugar. Add beer and stir well. Pour batter into a greased loaf pan. Cover and let rise 1 hour or until double. Bake at 350° for 1 hour or until lightly brown. Makes 1 loaf.
Beat eggs in a large bowl, stir in milk. Add remaining ingredients, except salsa and sour cream; mix well. Pour mixture into greased 9-inch microwavable pie plate. Cover loosely with wax paper. Microwave on High for 5 minutes. Stir edges of mixture into center and from center to outside edges, smoothing out surface. Cover. Microwave 4 minutes or until center is no longer wet. Remove from microwave and let stand 5 minutes. Serve immediately with salsa and sour cream.
In a blender, process canned apricots until smooth. Set aside. In a large mixing bowl, stir together the flour, baking powder, salt and pumpkin pie spice. In another mixing bowl, combine the eggs, milk, cooking oil and the apricot puree. Add the egg mixture to the flour mixture, stirring just until combined. Stir in the dried apricots. Pour the batter into 2 greased 8 x 4 x 2-inch pans. Bake in a 350° oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in the pans on a wire rack for 10 minutes. Remove from pans. Cool completely. Slice and serve with butter.
Melt oleo and marshmallows. Add other ingredients. Mold in any shape desired.
Cook ground chuck and then strain grease off meat. Add all other ingredients and let simmer on stove or in crock-pot. The longer it simmers, the better it is.
Put dry soup mix, rice, soups and water into a large greased flat pan and mix. Lay pieces of chicken on top of mixture. Bake 1 hour at 350°.