HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix tuna, soup, peas and milk in large bowl. Add potato chips to thicken. Pour in baking dish. Bake at 375° for 30 minutes. Serve with Ripple potato chips.
Combine flours, brown sugar, salt and soda in a large bowl. Add buttermilk gradually, mixing well after each addition. Add applesauce. Pour into 2 greased 5 x 9-inch loaf pans. Bake at 350° for 1 hour or until loaves test done. Invert onto wire rack. Slice and serve warm. Yields 24 servings.
Sift together dry ingredients. Add well beaten egg to fruit cocktail including juice. Fold in the dry ingredients. Pour into 9 x 12-inch greased pan. Cover with brown sugar and nuts. Bake 45 minutes at 350°. Serve with ice cream or whipped topping.
Mix sugar, salt and spices. Blend well into squash. Beat 2 eggs separately; add milk and stir well. Blend into squash mixture. Pour into 9-inch pie plate lined with crust. Bake at 425° for 20 minutes, then 375° for 45 minutes.
Mix all ingredients together and mix with electric mixer for 2 or 3 minutes. Place in long cake pan (ungreased) and bake for 30 to 35 minutes in a 350° oven.
Cut potatoes lengthwise into wedges. Brush with salad dressing. Season with onion salt and pepper. Place on a greased 15 x 10-inch jellyroll pan. Bake in a preheated 375° oven for 50 minutes or until tender and golden brown.
Sift flour, baking powder and salt together. In mixing bowl, beat eggs until golden yellow. Add sugar and vanilla. Beat well. Add flour mixture alternately with heavy cream. Beat well. Bake in large tube pan or Bundt pan at 350° for 60 to 70 minutes.
Beat eggs until foamy. Add flour, sugar, butter, vanilla, coconut and pineapple. Pour into an unbaked crust. Bake at 350° for 30 minutes or until it sets good.
Beat eggs with mixer until fluffy. Gradually add sugar. Beat until thick. Stir in Eagle Brand milk and vanilla.
Bring water and butter to a boil; remove from heat and add eggs, one at a time, and beat until mixture no longer sticks to sides of bowl. Drop on cookie sheet by teaspoon and bake at 400° until lightly browned, about 30 minutes.
Spread each slice of rye bread with a little of the salad dressing. Top with a thin slice of corned beef. Cover with a teaspoon of sauerkraut. Cut each slice of cheese into 6 pieces; top appetizers. Place on baking sheet. Bake in 400° oven 6 to 8 minutes or until cheese melts and appetizers are heated through. Serves 36.
Peel yams and cube. Toss fruit together lightly. Add yams. Combine mayonnaise, honey and lemon juice for dressing. Serve on crisp cabbage leaves or lettuce with dressing. Serves 4 to 6.
Trim fat off of meat and cut into serving size pieces. Salt and pepper and dredge in flour. Pound flour into meat with a mallet or saucer. Fry in cooking oil browning on both sides. Remove form heat and drain off excess fat. Add tomatoes and onions to frying pan and bring to a boil. Add meat back to pan, cover and simmer about 1 hour until meat is fork tender.
In a separate pan, boil the 5 cups water; add the rice. Brown hamburger, celery and onion. Add soup, water and soy sauce. Simmer for 30 minutes. Add noodles. Serve over rice.
Cut bread into strips; dip in condensed milk to cover all surfaces of bread, then roll in coconut. Toast on a stick over an open fire. Try rolling in milk, then cocoa and sugar or cinnamon and sugar if coconut is not a favorite.
Wash and rinse five 16-ounce jars and their closures. Keep jars and closures immersed in separate kettles of hot water until you are ready to use them. Combine 1 quart of vinegar, 3/4 cup sugar, canning salt, mustard seed and cinnamon in a large, heavy enamel or stainless steel kettle. Add cucumbers. Bring to boiling, stirring occasionally. Adjust heat; simmer 5 minutes. Drain cucumbers; discard liquid but reserve cinnamon. Combine remaining sugar and vinegar, allspice and celery seed in kettle; bring to a rolling boil over high heat. Pack cucumbers into hot preserving jars using a wide-mouth funnel to with 1/4 inch of tops. Add 1 cinnamon stick to each jar. Pour hot liquid over pickles, filling to 1/4 inch of top, making sure there is enough syrup to cover pickles. Run a thin wooden or plastic spoon handle or other nonmetallic utensil around edge of jars between food and jar to release any trapped air bubbles. Wipe jar rims and seal. Process 10 minutes in boiling water bath (212°). Remove jars from water bath. Cool. Check seals. Label and store in a cool, dark, dry shelf.
Mix together in saucepan. Cook until onion is done. This is hot, but it is good on vegetables or with chips.
Mix all ingredients and bake in covered casserole dish at 275° for 4 hours.
Mix all together. Put in large roasting pan; cover with foil and bake in 350° oven for 4 to 6 hours.
Drain pineapple well. Combine pudding mix and milk in medium bowl. Beat 2 to 3 minutes until very thick. Fold in whipped topping, pineapple, lemon peel and lemon juice. Pour into crust. Cover and refrigerate 4 hours or overnight. Garnish as desired.
Heat margarine (or butter), powdered cocoa and Coca-Cola to boiling point. Set aside. Mix flour and sugar and add to Coca-Cola mixture. Combine remaining ingredients and add to batter. The batter will be thin with marshmallows floating on top. Bake in greased 13 x 9-inch pan at 350° for 35 minutes. Ice while warm.
Preheat oven to 350°. Brown chops. Place in casserole dish and layer with onion and potatoes. Cover with about an inch of milk and sprinkle with caraway seed. Cover and bake approximately 1 hour.
Mix all together and put in a greased 3-quart casserole dish. Stir; bake at 350° for 1 hour. Stir twice while baking.
Combine corn, eggs, salt, cracker crumbs and milk. Dot with butter. Bake at 325°.
Heat oven to 350°. Brown beef and onion; drain. Mix together all ingredients. Bake in a deep rectangular baking dish, covered, for 30 to 45 minutes.
Mix cream cheese with lemon juice, onion and seasonings (this can be prepared a day ahead). Spread on plate or tray; top with jar of chili sauce. At last minute, top with crabmeat. Garnish tray with parsley and serve with crackers of your choice.
Heat oven to 350°. In 9 x 5 pan, combine first 3 ingredients; mix well. Press evenly in pan. Combine brown sugar, mustard and catsup. Spoon over meat mixture. Bake at 350° for 1 hour and 15 minutes.
Mix milk, sugar and salt in a large pan. Cook on low heat to boiling; cook 5 minutes. Stir constantly. Remove from heat. Add remaining ingredients. Stir until marshmallows and chocolate are melted. Pour into a buttered 9-inch square pan. Cool; cut into squares.
Drain and reserve juice from the pineapple tidbits and oranges. In a small saucepan, combine reserved juice, water, lemon juice and pudding. Cook, stirring frequently, until thickened. Cool. Fold the oranges, pineapple tidbits and marshmallows into cooled mixture. Fold in whipped cream. Chill overnight. Before serving, fold in the bananas.
Mix together sweet potatoes, sugar, salt, eggs, 1/3 stick margarine, milk and vanilla. Pour into greased baking dish.
Mix together in skillet. Cook to soft ball stage. Set skillet in cold water; whip until it starts to set. Put in buttered pan.
Melt chocolate candy coating and add chocolate morsels in a heavy saucepan over low heat, stirring constantly. Remove from heat. Add marshmallows, cereal and peanuts. Stir until coated. Pour mixture into a well-greased 12-inch pizza pan. Sprinkle with candies and, if desired, coconut.
Preheat oven to 350°. Coat large casserole with cooking spray. Add carrots, potatoes, onion and garlic; saute 5 minutes. Add herbs, tofu, salt if desired and beans. Add enough broth or water to cover, about 2 cups. Cover and bake 45 minutes; garnish with chopped scallions.
Mix all ingredients. Bake at 400° for 30 minutes in a 10 x 8-inch greased pan.
Boil chicken and debone. Put on bottom of casserole dish. Pour cream of chicken soup plus 1/2 can chicken broth on top of the chicken. Mix melted margarine, flour and buttermilk in a bowl and pour on top of chicken soup mixture. Salt and pepper to taste. Pour 2 cups chicken broth on top. Bake at 350° until brown.
Peel the turnips; cut 1/2-inch slices. Cover with cold water in a deep pot. Add salt; cook briskly for 30 minutes, or until tender. Drain the cooking water. Pour in the milk. Add the pepper; return to heat for 3 to 4 minutes, but do not allow to boil.
Saute onion in margarine until tender. Combine onion and remaining ingredients except brown sugar and pineapple. Stir well. Spoon mixture into a 1 1/2-pint casserole. Cover and bake at 375° for 45 minutes. Sprinkle beans with brown sugar and pineapple. Bake, uncovered, an additional 40 minutes.
Mix all together and shape into meat loaf. Put bacon on top. Bake at 350° for 1 1/2 hours. Let stand for 5 minutes before slicing.
In deep skillet brown franks and onion in margarine until onion is translucent. Add potatoes (sliced and drained) and sauerkraut (rinsed, drained and pressed dry in colander). Sprinkle seeds over top; cover and simmer 20 minutes. Meanwhile, beat together until smooth sour cream, flour, paprika, salt and pepper. Pour over contents in skillet; cover. Reduce heat and simmer for additional 10 minutes. Sauce should slightly thicken.
Combine first 4 ingredients; cover top with crushed crackers. Bake 30 minutes at 350°.
Prepare pie crust as directed. Spread meat in bottom of pie shell and place cheese on top of meat. Combine rest of ingredients and pour over meat and cheese. Bake at 350° for 45 to 50 minutes or until inserted knife comes out clean. Allow to stand 10 minutes, then serve.
Cook broccoli; set aside. Cook onion in 1/2 stick butter. Mix cooked onion, rice, soup and Cheez Whiz in a large baking dish. Add broccoli and mix. Crush Ritz crackers and mix with melted stick of margarine. Sprinkle cracker crumbs over top. Cook at 350° for 15 minutes.
Lightly brown bacon and onions in a skillet. Combine with rest of ingredients and pour into a buttered casserole dish. Bake at 350° for 30 minutes. Top with grated Parmesan cheese. Bake 5 minutes longer.
Melt butter and chocolate in a heavy sauce pan over low heat. Stirring until smooth. Remove from heat. Stir in the sugar with a wooden spoon. Whisk in the eggs and vanilla.
Mix fat and blend in flour, salt and pepper. Add milk and cook until mixture thickens. Chop spinach and press as dry as possible and add to sauce. Add beaten egg yolks, mustard, Worcestershire and cheese. Beat egg whites until stiff; fold gently into mixture. Pile into lightly buttered casserole. Place in pan of hot water. Bake at 350° for 50 minutes.
In saucepan or skillet melt butter. Blend in flour, salt, garlic salt and pepper. Add milk, half and half and bouillon cubes. Cook, stirring constantly, until thick and smooth. Add sherry, 1/3 cup Parmesan cheese, spaghetti, chicken and mushrooms. Stir carefully. Pour into shallow 2-quart casserole. Sprinkle with remaining Parmesan cheese. Bake at 375° or 350° for 20 to 25 minutes until hot and bubbly.
Cut flour and lard together; add egg mixture. Form in tiny size balls. They freeze well. I usually make only a half batch at a time, unless for a bake sale.
Mix together. Bake in a 9 x 13-inch ungreased pan at 350° for 25 to 35 minutes.
Mix pears and pineapples. Bring to a boil. Add sure gel. Bring back to a boil. Add sugar and food coloring. Boil 5 minutes. Put in jar and seal.
In a heavy 3-quart saucepan, combine sugar, flour, salt and cinnamon; gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Remove from heat; blend in melted chocolate. Blend a small amount of hot mixture into eggs; return all to pan. Cook 1 minute. Do not boil. Remove from heat; add coconut. Cool. Blend in cream and chill. Stir in nuts. Churn freezer. Makes about 1 gallon.
Mash bananas with fork. Stir in remaining ingredients. Pour into Teflon or buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake at 325° for 1 hour.
In an 8 to 10-cup mixing bowl, mix the Eagle Brand, the brown sugar and the corn syrup. Set microwave for 10 minutes on High and start. After 4 minutes of cooking, stop and stir well. Repeat every 2 minutes.
Boil or bake potatoes until almost done; peel and slice. Place in baking dish. Combine margarine, sugar, salt and flour; cook over low heat until dissolved. Add orange juice; continue cooking until thickened. Pour over potatoes. Bake at 350° for 20 minutes. Yield: 10 servings.
Wash beans and soak overnight in water to cover; drain. DO NOT SEASON. Cover with freshly drawn water and simmer until tender, or use 2 cans (6 lb., 12 oz. each) kidney beans. Brown onion slightly in hot shortening in heavy skillet; add garlic. Add ground beef and pork and cook until browned, stirring occasionally with fork to break up meat. Add cooked, drained kidney beans. Stir in tomatoes, chili powder, salt, pepper and sugar. Simmer 1 1/2 hours to blend flavors. Makes 50 servings of 1 1/2 cups each. If chili needs to be thinned, add 8 beef bouillon cubes dissolved in 2 quarts boiling water.
Place ribs in shallow pan. Cover with foil and bake at 300° for 2 hours. Finish on grill, turning and basting ribs with barbecue sauce about 12 minutes. Makes 4 servings.
Measure dry ingredients into small bowl. Mix sugar, salt and mustard; add onion and juice and small amount of vinegar. Add oil gradually, mixing well, then remaining vinegar. Beat with mixer until well mixed. Last, add celery seed. A very good all-purpose dressing.
Flour chicken livers lightly; fry in hot butter with onions, green peppers and mushrooms for about 10 minutes. Add sour cream, eggs and seasonings. Pour into buttered casserole dish. Top with bread crumbs. Bake at 350° for 15 minutes. Serves 5.
In bowl, dissolve yeast in water. Measure flour by dip-level-pour method or by sifting. Stir remaining ingredients except half of flour into yeast. Add rest of flour; mix until smooth. Scrape dough from sides of bowl; cover with cloth. Let rise in warm place (85°) until double, about 1 1/2 hours. Divide in half. Shape as butterhorns; cover and let rise until double, 1 hour. Brush with butter. Heat oven to 400°. Bake 12 to 15 minutes or until rich golden brown. Makes 32 rolls.
Boil sugar, water and mint 4 minutes. Add lime juice and cool. Pour over melon balls and chill until serving time.
Saute onion and celery in butter. Mix rice, celery, onion, butter, soups and cheese. Fold in broccoli and place in buttered casserole. Sprinkle a little cheese on top, then add almonds on top of cheese. Bake 45 minutes at 350° or until it's brown and bubbly.
Mix all dry ingredients together. Beat together sugar, egg and zucchini. Add oil and lemon zest. Mix well. Fold in nuts. Turn batter into a greased 8 x 4 x 2-inch loaf pan. Bake at 350° for 55 to 60 minutes until wooden pick comes out clean. Cool in pan 10 minutes. Take out. Cool thoroughly and wrap. Best if stored overnight before slicing.
Mix corn meal and butter; set aside. Beat eggs and mix everything together. Add to corn meal mixture. Bake in a 9 x 13-inch pan for 45 to 55 minutes at 350°.
Mix the first 3 ingredients and put into a 9 x 13-inch pan. Beat the remaining ingredients together. Pour over top of first mixture. Bake 40 minutes at 350°.
In a bowl, beat eggs, sugar, molasses and oil. Add dry ingredients and beat thoroughly. Add boiling water and stir in. Bake in 10 x 13-inch pan or two 9-inch layer pans at 350° for 30 to 40 minutes.
In a large Dutch oven, combine corn, cabbage, onions and peppers. In a bowl, stir together remaining ingredients. Pour over vegetables. Bring to a boil; reduce heat and simmer for 10 minutes. Ladle into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process in a boiling-water bath for 10 minutes. Let stand for at least 1 week to blend flavors. Yields about 14 jars (12 ounces each).
Mix all ingredients together. Bake at 350° for 40 to 45 minutes.
Arrange oven racks to middle and lower third of oven. Heat oven to 400 degrees. Divide asparagus and spread on two jelly-roll pans. Toss each with 1 tablespoon oil and salt. Roast 10 minutes. Switch pans between racks and roast 10 minutes more until stalks are tender. Sprinkle top with cheese if desired and pepper. Makes 4-6 servings.
Mix all ingredients together. Bake at 350° for 45 to 60 minutes.
Cream sugars, butter, eggs and vanilla until fluffy. Sift dry ingredients and stir in. Add oatmeal, chocolate chips and nuts. Drop by a teaspoonful on a cookie sheet. Bake at 350° for 12 minutes. Makes 8 to 9 dozen.
In Dutch oven, saute onion and garlic in drippings and oil until tender. Add next 7 ingredients. In bowl, mix Ricotta, Swiss and egg. Pour 1 cup sauce in 13 x 9-inch baking dish. Layer 4 noodles, 1/2 cheese mix and half the remaining sauce; repeat layers. Bake at 350° for 40 minutes. Top with Parmesan and parsley. Cool 10 minutes before cutting. Serves 8 to 10 people.
Sift flour, baking powder and salt together. Cream shortening with sugar until fluffy. Combine milk, water and vanilla. Add sifted dry ingredients and liquid alternately in small amounts, beating well after each addition. Beat egg whites until stiff but not dry and fold into batter. Pour into greased pans and bake in moderate 350° oven for 25 minutes. Cool. Spread filling between layers and cover top and sides with divinity icing. Makes 3 (9-inch) layers.
Drain peaches and save 1 1/4 cup syrup; add water if needed to make 1 1/4 cup. Coarsely chop peaches. In a saucepan, combine sugar and corn syrup. Add reserved syrup. Cook and stir until thick and bubbling, about 4 or 5 minutes. Remove from heat. Stir in orange peel, orange juice, butter and chopped peaches. Store in covered bowl in refrigerator; do not stir until time to serve. Serve over ice cream, pound cake, waffles, crepes, etc. Makes 3 cups. Recipe can be doubled.
Grease crock-pot with shortening. Mix all ingredients and pour in crock-pot. Cut several thin slices of cheese and lay on top. Cook 3 hours on low.
Mix all ingredients. Have the chopped frozen broccoli cooked, drained and placed as base in a casserole dish and add the rest of the ingredients. Bake at 350° until heated through.
Mix 1/2 cup sugar and 1/2 teaspoon cinnamon. Cut each biscuit into 4 pieces and dip into sugar mixture. Place coated pieces into buttered Bundt pan. Melt butter in small saucepan and mix in remaining sugar and cinnamon, pecans and vanilla. Pour this mixture over biscuits. Bake at 350° for 30 to 40 minutes. Allow to cool for 10 minutes and invert on large plate or platter.
In large bowl, cream butter, sugar and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. Mix flour, soda and nutmeg. Add half the flour mixture to butter mixture and beat well. Gradually mix in the remaining flour, beating well after the last addition. Fold in nuts and apples.
Soak beans in water overnight; drain. Add fresh water and cook slowly with the ham bone for 2 hours. Add onion, celery salt, seasoning salt, garlic salt, salt and pepper. Remove ham bone; trim off any meat and return to pot. Add ham bits and simmer for 1 hour.
Brown meat and onion together. Cook noodles and mix everything together. If not juicy enough, add a little water. Cover dish and bake in oven for 45 minutes at 350°.
Cook spaghetti and drain. Dump into a pot and stir in butter, Parmesan cheese and 2 eggs. Press into a 9-inch pie pan; set aside. Combine remaining ingredients, except cottage cheese, Mozzarella cheese and Cheddar cheese. Pour mixture over spaghetti crust. Add cottage cheese on top, the add Cheddar and Mozzarella cheese on top. Bake at 350° for 35 minutes.
Wash tomatoes, quarter and take hands and mash up real good. I put mine in a blender for a second or two and then run them through the sieve. Then put juice in a large pot; add salt and sugar to taste. Bring to a boil for about 5 minutes; then put in jars and seal.
Blend together and cook in tube pan for 1 hour and 15 minutes at 350°. Have glaze ready when you take cake out of oven and pour over cake.
Cut corn from cobs (about 4 cups). Cook and stir okra in 1/3 cup margarine in 12-inch skillet over medium heat until tender, about 7 minutes. Add corn and 2 tablespoons margarine. Cook uncovered until tender, 10 to 12 minutes. Stir in remaining ingredients. Cook uncovered until tomatoes are hot, about 3 minutes.
Clean mushrooms; remove stems and dry caps. Chop stems into small pieces. Mix bread crumbs, oregano, garlic powder and pepper. Add to stem pieces and mix well. Add egg whites; mix well. Stuff mushroom caps and place in oven-proof dish. Bake at 350° for 20 minutes. Yields 6 servings.
In large bowl, combiner white wine Worcestershire sauce, soy sauce, pineapple juice and honey. Add the wings (whole or divided at joint) to marinade, turning to coat. Refrigerate 4 to 6 hours or overnight, turning occasionally. Drain. Reserve marinade. Bake 45 minutes at 350°, basting often with marinade. Sprinkle with scallion.
Brown ground pork; drain and add celery, onion and cabbage. Add soy sauce, black pepper and garlic powder. Cover, cook over medium heat 10 to 15 minutes. Add bean sprouts and shrimp. Take egg roll wrappers and lay flat with one corner toward you. Put about 3 rounded teaspoonfuls of filling in center of egg roll wrapper. Fold bottom corner up, slide corners toward center and roll upward. Seal top flap with water and flour mixture. Have about 1 to 1 1/2-inches of hot cooking oil. Gently put egg roll in until brown on that side and turn. Take only a few seconds on each side. Don't overcook.
Drain fruit, reserving syrup. Combine reserved syrup, vinegar, ginger, pepper flakes and garlic (can use garlic powder). Add meat; marinate 30 minutes or more. Thoroughly drain meat, reserving marinade.
Cut steak into 1/4-inch strips and set aside. Pour oil into 2-quart casserole dish, place in oven and cook on High for 30 seconds. Add steak and garlic. Stir and coat well. Cook 5 minutes on Medium power, uncovered. Stir and cook 3 minutes, covered.
Cook slowly until thickness the milk, eggs, sugar and cornstarch, stirring, while cooking, to prevent sticking, then add flavoring. Stir good.
Mix diced chicken, diced pepper and onion together. Let set approximately 5 minutes. Add 1/2 cup Miracle Whip. Crush potato chips and add to chicken mixture. Add remaining Miracle Whip; if too stiff, add extra Miracle Whip until desired texture. Let set approximately 1 hour. Serve on lettuce leaf. Makes approximately six 1/2 cup servings.
Mix together the cake mix, two eggs, margarine and pecans and press into a well-greased 9 x 13-inch pan. (Batter will be stiff and dry.) Mix the confectioners sugar, remaining 2 eggs, cream cheese and vanilla until smooth and pour on top of uncooked cake layer. Bake for 35 minutes in a 350° oven. If you use an 11 x 7-inch pan, bake for 45 minutes.
Scald milk in top of double boiler over direct heat. Meanwhile, in a small bowl, combine the beaten eggs, sugar, salt and cornstarch. Pour 1/2 cup of scalded milk over egg mixture, stirring to blend. Return egg mixture to remaining milk in top of double boiler and set top in place over boiling water. Cook, stirring, until mixture is smooth and thickened (about 6 minutes). Remove from heat and add vanilla.
Mix all ingredients, except pretzels. Pour over pretzels in a long, shallow microwavable dish. Microwave on High for 2 minutes. Cool 2 minutes and stir. Repeat this 2 more times. Allow to cool slightly before serving.
Measure Flour, Baking Powder and Salt into a bowl. Cut in Shortening thoroughly, until mixture looks like meal. Stir in Milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew. (Do not drop directly into liquid.) Cooked uncovered 10 minutes. Cover and cook about 10 minutes longer or until dumplings are fluffy. Makes 8 - 10 dumplings.