HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the butter, sugar and eggs until light and fluffy. Beat in milk and lemon juice. Sift dry ingredients together. Stir into creamed mixture just until moistened. Stir in raw apple and raisins. Spoon batter into 3 greased 6 x 3-inch loaf pans. Bake at 350° for 40 to 45 minutes or until toothpick comes out clean.
Cook the brown sugar, butter, corn syrup and water to 235°; stir until 260°. Add the salt; stir to 275°.
Prepare crust by mixing crushed Rice Krispies, margarine and sugar. Press into a 12-inch pizza pan. Bake at 350° for 10 minutes; cool.
Mix cheese, flour, milk and eggs into cooked squash. Add salt and sugar. Pour mixture into greased casserole dish; top with bread crumbs and melted margarine. Bake 30 minutes at 350°.
Mix together in large casserole dish. Season with Cavender's Greek seasoning (you can't put too much). Cover with foil and bake at 350° for 1 1/2 hours or until potatoes are tender.
Mix pudding and milk. Add sour cream and half of Cool Whip. In a large pan, put 1 layer of wafers, one layer of bananas and layer of pudding mix. Repeat this once more. Put other half of Cool Whip on top and sprinkle with cracker crumbs. Chill.
Coat beef cubes with mixture of flour, salt and pepper. In large saucepan, brown meat and garlic in the oil. Stir in water, tomatoes, barbecue sauce, Worcestershire sauce, onions and bay leaf. Bring to boil, reduce heat, cover and simmer for 1 1/2 hours. Add carrots, celery and pasta. Cover and simmer for 30 to 40 minutes or until vegetables are tender. Makes 4 servings.
Preheat oven to 350°. Place 30 (2-inch) foil cupcake liners in small muffin pan or on cookie sheet.
Marinate the first 5 ingredients for about 1 hour. Toss chilled Creamettes and marinated mixture together with mayonnaise, then add tomatoes.
Bring sugar, jello, cornstarch and water to boil; boil for 10 minutes. Cool. Place sliced and washed berries in baked pie shell. Pour filling over berries. Cool in refrigerator. Serve with whipped cream.
Cook until thick. Let cool. Put on top of Jell-O that has jelled. Add Cool Whip on top.
Melt butter in medium skillet over low heat. Add onion, garlic and parsley. Saute until golden, about 10 minutes. Add shrimp and stir just until pink. Remove shrimp and place in ovenproof dish. Cover lightly and keep warm. Add wine and lemon juice to skillet and simmer about 2 to 3 minutes. Season to taste with salt and pepper; pour over shrimp and serve.
Break eggs in bowl. Add oil and mix together. Mix in milk. Add sifted dry ingredients, stirring until smooth. Bake at 400° for 15 to 20 minutes or until done.
Cook in microwave until thick. Pour in cooked shell. Add meringue and bake.
Grease a 1 1/2-quart casserole. Cream the sugar and butter. Add eggs. Stir in undrained pineapple. Add bread and mix well. Bake, uncovered, at 350° for 45 minutes. This is a great side dish to serve with ham.
Drain cooked squash. Combine all ingredients with squash and bake at 350° for 30 minutes.
Mix all ingredients except margarine. Melt margarine and pour half in bottom of greased bread pan. Add dough and pour remaining margarine over the top. Bake in pre-heated oven at 350° for one hour. (Serve with Irish Stew).
Mix first 4 ingredients in a bowl. Add honey, lemon juice, vinegar and onion. Stir. Pour into blender, cover and blend on high speed for 1 minute. While blender is running, slowly pour in oil through opening in cover. Stop. Pour into a container and stir in poppy seed. Makes 1 pint dressing. This dressing will not separate.
Brown together hamburger, taco or chili seasoning and onion. Put meat mixture in the bottom of a large casserole dish and add the remaining ingredients in layers. Bake in oven for 30 to 45 minutes, covered.
Pare and slice eggplant into 1/2-inch slices. Salt and pepper to taste, if desired. (Salt may be omitted for low salt diet.) Dip in milk, then roll in flour. Place on baking sheet and bake in 375° oven until crisp, turning once. Remove from oven and spread margarine on each slice while still hot, if desired.
Cook beef, green pepper and onion until meat is brown. Remove from heat and drain off fat. Crumble the bread and add to the meat mixture along with the barbecue sauce (or ketchup).
Cut into dice, cold, Irish potatoes; have them not too well done. Put in a skillet a large lump of butter, a tablespoon of flour; let them cream together, not fry, then gently stir in milk; when it is hot, but in potatoes and season with salt and pepper. Shake the pan so they will not brown. Keep covered. When the potatoes are heated through, dish up.
Wash lettuce and tear into bite size pieces. Refrigerate. Make dressing by mixing the next 9 ingredients in a pint glass jar. Chill several hours, then shake well. Before serving, mix lettuce and dressing, then toss in oranges, avocado and walnuts. Season to taste. Makes 4 servings.
Cream together all ingredients with electric mixer; chill. Serve with bite-sized pieces of fresh fruit.
Combine margarine, dates and sugar into saucepan. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat, add Rice Krispies, pecans and vanilla. Mix well and shape into balls. Roll balls in powdered sugar.
Combine first 6 ingredients. Beat egg whites until stiff. Add to first ingredients until mixed. Then spread between 2 vanilla wafers until all used. Place on trays. Put trays in freezer until cookies are frozen.
Mix all ingredients together thoroughly and put in airtight containers. To use, add and stir 1/3 cup (or to taste) of hot chocolate mix to cup of hot water.
In medium-size bowl, mix all ingredients. Freeze for about 4 hours, stirring hourly for the first 3 hours.
Cream shortening, sugar and eggs together. Sift flour and all dry ingredients together. Mix a little at a time, adding milk when mixture becomes dry. Drop by teaspoonfuls on baking sheet. Sprinkle with sugar. Bake at 300° for about 10 minutes. Do not brown. Yields 3 dozen.
Mix cheese and sour cream. Add other ingredients. Form ball and wrap in Saran Wrap. When ready to serve, roll in toasted coconut. Leave at room temperature about 1/2 hour before serving. Pour about 1/2 cup Major Grey's chutney over. Serve with crackers. Make at least 2 days ahead for flavors to mix.
Spray fry pan with cooking spray. Saute garlic and onion. Add ground beef until browned. Grease 9 x 13-inch pan, spread small amount of sauce on bottom. Layer in the following order: raw lasagna noodles, ground beef, Ricotta, sprinkle bacon bits, Mozzarella and sprinkle grated cheese. Repeat 2 more times. Pour water around sides of pan. Cover tightly with foil. Bake at 350° for 1 hour. Remove foil; bake 15 to 20 minutes longer. Let stand 20 minutes to set before serving.
Wrap ham slice around chicken breast and cheese slice, use toothpicks to hold together. Put in crock-pot and pour undiluted mushroom soup over top (soup will thin and form juice during cooking). Set crock-pot on high for 2 hours, turn to low setting for 5 to 6 additional hours. Spoon sour cream over all the last 15 minutes of cooking. Great served with wild rice.
Combine eggs, milk, baking powder and vanilla in a bowl; mix well. Place bread in a 9 x 13 x 2-inch cake pan and pour mixture over. Cover and refrigerate overnight.
Cook in double boiler the milk, sugar, flour, eggs, salt and vanilla. Pour over the bananas. Makes 1 pie.
Boil water, tea bags and sugar. Let cool to lukewarm. Add remaining ingredients and blend together. Freeze. When ready to use, scoop into glass and add 7-Up.
Grease cookie sheets. Combine cake mix, whipped topping and egg in large bowl. Stir until well mixed. Drop by teaspoon into powdered sugar roll to coat. Place 1 1/2 inches apart on cookie sheet. Bake at 350° for 10 to 15 minutes until golden brown. Makes 4 dozen.
Mix sugar, oil and eggs; beat with mixer. Add flour, carrots, cinnamon and nuts; mix well. Bake at 350° in 3 (9-inch) pans for 25 or 30 minutes.
In small bowl, steep prunes and Port for 10 minutes. Add broth and set aside. Melt 1 tablespoon butter in skillet. Add pork chops sprinkled with salt and pepper. Cook over medium heat until brown, 6 to 8 minutes. Remove from heat and keep warm. Add prune mixture with remaining 1 tablespoon butter in skillet. Bring to boil, stirring constantly, until thickened, 1 to 2 minutes. Spoon over pork chops; sprinkle with parsley. Serves 4.
Mix all ingredients together and refrigerate overnight. Bake for 1 hour at 350° or microwave until bubbles.
To rhubarb, add 2 cups water. Cook until tender. Add sugar and Jell-O; dissolve. Add nuts and pineapple. Chill until set.
Cut each biscuit into 4 pieces and place in bowl. Pour melted butter over biscuit, tossing to coat. Combine brown sugar, cinnamon and nuts. Sprinkle over pieces, gently mixing just until coated. Pour into greased Bundt pan. Bake at 350° for 25 to 30 minutes. Cool 5 minutes, then invert on plate.
Mix all ingredients together. Stir in just enough mayonnaise to blend ingredients. Refrigerating before serving is best.
Grease and flour a 9 x 13-inch pan. Mix cake according to instructions on box. Pour in pan. Mix butter, cream cheese and sugar. Drop by teaspoonfuls on cake. Do not smooth out. Bake at 350° for approximately 1 hour. Turn out on foil-lined cookie sheet. If any sticks to pan, use a spatula to place on cake.
Mix all ingredients until fluffy creamy. Spread on top of crust. Put back in refrigerator until you have your chocolate melted. Leave in until firm.
Combine everything except orange slices. Stud orange slices with cloves. Put orange slices in cups and pour cider over them.
Cream together oleo and sugars. Add eggs and vanilla. Beat. Sift together flour, soda and baking powder and beat into other ingredients well. Add corn flakes, rolled oats, Spanish peanuts and chocolate bits. Drop on cookie sheet. Bake at 375° for 10 minutes.
Sift dry ingredients together. Add nuts. Combine milk, egg and shortening or oil. Add to dry ingredients. Stir until well mixed. Pour into greased 8 x 4-inch loaf pan. Let stand 20 minutes before baking. Bake at about 350° for about 1 hour. Check at 40 minutes.
Heat the oil in a Dutch oven or electric skillet on medium high heat. Mix the flour, salt and pepper together. Coat the ribs with the flour mixture, then place them in the hot oil and brown on all sides. When all are brown, drain the oil. Add the water and onions to the skillet or Dutch oven; cover tightly. Reduce the heat to medium and let the ribs cook for 2 hours or until tender. Or, after adding the water and onions, cook the ribs in the oven at 325° for 2 hours. Serve on rice. Serves 6.
Pick and wash greens. Roll up collard leaf and cut up. Cook ham hocks until tender. Add collard greens and 1/2 teaspoon of ground red pepper. Cook slowly for 1 1/2 hours. Good with hot corn bread.
Dissolve yeast in water. Add sugar, salt, shortening, egg and 1 cup flour; mix well. Add remaining flour. Beat until smooth. Spoon in greased muffin tins. Let rise 30 to 40 minutes. Bake at 375° for 18 to 20 minutes.
Drain liquid from corn and put corn in a greased baking dish. Mix sugar, eggs and flour to make a paste. Mix paste with corn. Add salt to taste. Pour milk over corn mixture and stir. Dot top with butter. Bake at 350° for 1 hour.
Cook beef and onions until done. Add tomatoes, beans and salt. Put in 2-quart casserole. Top with corn bread mixture (prepare according to directions on package). Bake at 350° about 35 minutes.
In a small skillet, melt margarine. Add onion and cook until tender. In large bowl, beat undiluted soup and cheese together until smooth. Stir in salt, pepper, onion and potatoes. Turn into 1 1/2-quart casserole or baking dish. Top with shredded cheese. Bake in 350° oven for 1 hour.
Mix; form into ball. Garnish with pieces of dried beef or roll in chopped nut meats.
Lightly brown rigatoni in frying pan. Add tomato sauce and simmer while rigatoni noodles are cooking. Drain noodles when done and layer sauce, noodles and cheese 4 to 5 times in a large casserole dish. Bake at 350° for 1/2 hour.
Prepare cake according to directions on box. Make chocolate pudding and mousse and let set. Cool cake, then cut into small pieces. In a large bowl put some of cake pieces, scoops of the pudding, mousse and Cool Whip. Crack candy bars into small pieces and sprinkle. Continue making layers until you use up all the ingredients.
Mix first 7 ingredients. Beat 5 minutes and pour in 10-inch pan. Drain sliced peaches. Place fruit over batter (save juice). Mix for 2 minutes cream cheese, 4 tablespoons fruit juice and 1/2 cup sugar. Spoon over fruit and batter. Keep 1/2-inch from edge. Mix cinnamon and 1 teaspoon sugar. Sprinkle over cake. Bake at 350° for 35 minutes. Cake will not look done.
Preheat the oven to 350 degrees. Grease and lightly flour three 9-inch cake pans. Beat the egg whites until stiff but not dry. Set aside. In a medium bowl, combine the flour, baking powder and salt. Stir to mix. In a large mixing bowl, cream together the butter and sugar, beating well. Add the vanilla and almond extracts. Mix well. Add the flour mixture to the creamed mixture alternately with the milk, starting and ending with the flour. Fold the egg whites into the batter. Spoon into prepared pans and bake for about 25 minutes or until a toothpick inserted into center of layers comes out clean. Remove from pans immediately and cool completely on racks before frosting.
Let cheese and margarine soften to room temperature. Mix all ingredients together. Spread on muffins. Freeze for 1 hour. Cut muffins into eighths.
Combine ingredients; mix lightly. Chill. Serve on crisp lettuce or glass dish.
Mix sugar, flour and salt real good. Add boiling water. Cook over medium heat until thickened. Add butter and cook until melted. Add small amount of cooked mixture to beaten eggs and mix. Put back into mixture. Cook 2 minutes, stirring constantly. Remove; add vanilla. Let cool. Pour into baked pie shell. Cover with meringue. Bake at 350° until brown.
Heat the olive oil in a large saucepan over medium heat for 1 minute. Add the green pepper, celery, onion and garlic and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the rice and cook, stirring occasionally, 3 minutes longer or until the rice is golden.
Mix sugars and flour well and add remaining ingredients. Bake at 375° for 40 to 45 minutes.
Cream butter and sugar, beating about 10 minutes or until very light and fluffy. Add vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl often.
Cut watermelon lengthwise, slicing off top third. Use larger piece for fruit holder. Scoop out melon balls with melon ball cutter or measuring teaspoon. Scallop top edge of shell. Fill with watermelon, cantaloupe and honeydew melon balls. Add strawberries. Pour pineapple juice over top. Tuck in grape leaves or mint. Yield: 10 to 12 servings.
Saute celery and onion in butter. Add soup, Pet milk, broccoli and rice. Bake 30 minutes; put cheese on top and bake 15 minutes longer.
Preheat oven to 250°. Heat butter and milk in small saucepan until butter melts. Do not boil. Combine potatoes, peppers, onions, pimento, salt and pepper in a 1 1/2-quart casserole. Pour on milk and butter. Bake 3 to 4 hours. Milk may be added during cooking if needed. Top with cheese or corn flake crumb topping the last 15 minutes.
Dissolve jello in boiling water. Break up and stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts. Pour into an 11 x 7 x 2-inch dish. Chill until firm. Cut into squares; serve each piece on lettuce leaf and add small drop of mayonnaise on top. Yields 12 servings.
Cook pasta until done, throw in the rest of the ingredients. Chill and serve. Great for picnics!
In a medium bowl, combine turkey, garlic, paprika and black pepper. Shape into four 3/4-inch thick burgers. Place burgers on hot grill. Grill for 3 minutes. Turn burgers over and cook until patties are no longer pink, 3 to 5 minutes.
Combine berries and sugar in a small bowl. Cover and refrigerate 2 to 3 hours. Drain, reserving juice. Set berries aside.
Boil chicken until thoroughly cooked. Remove meat from bones. Place chicken meat in bowl and sprinkle with cumin. Heat green chili in frying pan, just until warm. Moisten tortillas in green chili. Place approximately 3 spoonfuls of chicken in a tortilla and roll up. Place rolled tortilla in 9 x 13-inch pan. Repeat until pan is full, about 12 to 14 tortillas. Pour remaining green chili over top. Cover with cheese and olives. Cover pan with foil. Bake at 350° for 20 to 30 minutes. Serve with chopped tomatoes and/or sour cream.
Place ham and water in pan. Bring to a boil. Reduce heat, cover and simmer 1 hour or until meat is nearly tender. Add remaining ingredients, cover and simmer until vegetables are done. Add water, if necessary. Makes 3 to 4 servings.
Add cut up shrimp to softened cream cheese, blend in seasoning. Mix well and work into ball with hands. Roll ball in chopped pecans to cover. Serve with crackers.
Mix all ingredients in a 13 x 9 x 2-inch ungreased pan. Bake at 350° for 40 to 45 minutes. Serve un-iced.
Mix all ingredients together. Bake in well-greased 13 x 9-inch pan at 350° for 20 to 30 minutes or until brown on top.
Combine the 2 eggs, tomato sauce, Worcestershire, 3/4 teaspoon salt and pepper. Add beef; mix well. Spread half the meat mixture in an 8 x 11 1/2-inch round baking dish. Combine 1 egg, corn, cracker crumbs, green pepper, onion, pimiento, 1/2 teaspoon salt and sage; spoon over meat. Cover with remaining meat mixture. Bake in a 375° oven for 1 hour. The last 5 minutes, arrange tomato slices on top and sprinkle with cheese. Makes 6 servings.
Place butter and soy sauce in frying pan and bring to a boil. Place slices in pan and cook until brown on both sides and in center. Keep adding soy sauce until the meat soaks it up. Place take into consideration that meat shrinks up a little. Serve hot, warm or cold. Makes only 1 serving.
Saute vegetables and add to stewed tomatoes. Add franks to stewed tomatoes and simmer until thoroughly heated. Serve over rice.
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic bread cycle and start machine. Makes one 1 1/2-pound loaf.
Mix sugar and eggs. Pour in oil and mix at medium speed until there is no visible trace of oil (at least 3 minutes). Add flour and spices, then add pumpkin and mix at a slower speed until the batter is well blended. Pour into greased Bundt pan (or in two round pans for double layer cake). Bake for 1 hour at 350° (less time for two round pans).
Brown hamburger in pan. To lower fat grams, rinse meat with hot water. Add packages of seasoning to meat. Mix well. Add tomato sauce, then water. Bring to a boil. Reduce to simmer about 20 minutes, stirring often.
Mix eggs and sugar well. Add fruit of choice, vanilla and milk last. Mix well. Freeze in ice cream freezer.
Preheat oven to 300 degrees. In a blender, blend cottage cheese until smooth; pour into a large bowl and add the cream cheese and 3/4 cup sugar. Beat until evenly blended. Add eggs, beating until well mixed. Pour into an 8 inch square baking dish. Bake 40-45 minutes or until a toothpick inserted into the center comes out clean. Meanwhile in a small bowl, combine the sour cream, remaining 1/4 cup sugar and the vanilla; mix well. Remove the cake from the oven and spread the sour cream mixture evenly over the top. Bake an additional 10 minutes. Allow to cool, then cut into squares. Yield: 9 servings.
Brown sausage; drain. Beat eggs with milk, salt and mustard. Place bread cubes on bottom of 9 x 13-inch buttered casserole dish. Crumble sausage over bread; top with grated cheese. Pour egg mixture over all and refrigerate overnight. Bake 30 to 45 minutes at 350°.
Mix all ingredients together. Pour in greased loaf pan. Bake at 350° for 45 minutes. Top with A.1. steak sauce or ketchup.
Beat well and spoon here and there on warm crust. Spread. Sprinkle with chips, then with reserved crumbs. Bake 25 to 30 minutes.
Combine first 4 ingredients and stir. Cut in margarine until crumbly. Pat 2/3 of crumbs mix into greased 9 x 13 x 2-inch cake pan. Spread jam evenly over top. Cover with remaining crumbs and pat down. Bake at 350° for 35 minutes. Cool and cut into bars.
Combine all ingredients except Cheddar cheese. Bake at 325° for 2 hours in a covered 1 1/2-quart dish. Just before serving, add Cheddar cheese and melt in oven. Then serve.
Wash, peel and dice peaches. Combine all ingredients including peaches. Bring slowly to a boil; boil uncovered for 5 minutes. Put in hot jars and seal.
Make instant pudding (use only 1 cup of milk in pudding). Add 1/2 container of Cool Whip. Place on pie crust. Surround pie with remaining Cool Whip leaving center free. Fill center with cherry pie filling. Refrigerate for at least 1 hour.
Cut fruit in small pieces. Mix everything together. Pour in graham crust. Place in freezer until hard.
Cream the cream cheese, peanut butter and milk. Fold in Cool Whip. Divide the mixture into the 3 pie crusts. Sprinkle with nuts and drizzle with chocolate syrup. Freeze. Cut while frozen. Eat and enjoy.
Mix dry ingredients. Add eggs, lemon juice and rind. Mix and pour over crust. Bake at 350° for 25 to 30 minutes. Mix 1 box instant lemon pudding as directed on box, only use 1/2 cup less milk. Pour over cooled bars. You can use cooked lemon pudding too. Top with cream cheese frosting. I use lemon juice instead of milk.
Boil potatoes long enough to peel jackets off of them. Cut in quarters. Lay in flat casserole baking dish. Make syrup (boil 3 or 4 minutes, take off heat and add butter and flavoring). Pour over potato quarters. Cook in 350° oven 45 minutes.
Simmer vegetables in large saucepan until done. Brown turkey in skillet; drain off any fat. Add vegetables and chili powder. Add pepper to taste. Serves 6.
Mix all ingredients thoroughly and thin with vinegar until of desired consistency. Serve on a tossed green salad. Yield: 1 cup.
Thaw fish. Place fish in casserole dish. Combine onion, mushrooms, dressing and lemon. Pour over fish. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes or until fish flakes easily with a fork. Makes 4 servings; 178 calories, 5 grams of fat and 60 mg. cholesterol.
Combine all ingredients (only 1/4 cup mashed raspberries and 1/4 cup basil). Pour over chicken breasts. Refrigerate overnight or for at least 2 hours before cooking. Cook at 350° for 30 minutes. Garnish with 1/4 cup whole raspberries and 1/4 cup basil.
Heat oven to 375°. Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2 1/2-inch. Mix all ingredients. Pour into pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. Store in refrigerator. Makes 1 loaf (16 slices).
Rinse and soak beans 10 to 12 hours. Bring to a boil. Simmer until beans are tender. Add salt. Add garlic powder, oregano and bay leaf. Saute onion and pepper in 1/2 of oil. Add to beans and vinegar. Simmer until ready to serve. Add rice and remaining oil.
Peel guavas and cut into squares. Add sugar to top and let sit for 8 hours, until sugar has dissolved. Add the water and boil for 2 hours. Let sit until cool. Strain juice into another container. Check to see if guavas are thick enough. If not, cook 30 more minutes.
Use ice cubes or (in a punch bowl) an ice ring made of frozen cranberry juice.
Slice apples; put in bowl. Pour in other ingredients in order given. Add a little butter. Stir and pour into crust. Cook at 425° for 15 minutes, then cook for about 45 minutes at 300° to 325°.
Mix all ingredients well. Bake 30 minutes covered at 350°. Remove from oven. Mix 1/4 pound Ritz crackers (crushed) and 1 stick melted oleo. Sprinkle over casserole and return to oven until slightly brown.
Make a crumb crust by combining graham crackers and butter. Press into an oblong cake pan.
Preheat oven to 350° (325° if Pyrex). Combine cake mix, pudding mix, sour cream, eggs, oil and water. Beat well until smooth. In a small bowl, toss together cinnamon and nuts. Divide batter between 2 greased and floured 9 x 5-inch loaf pans, alternating layers of batter with sugar-nut mixture. End with a sugar layer. Bake 1 hour or until loaves test done. (Electric oven, 45 to 50 minutes.)