HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put bread crumbs in long cake pan and pour pineapple over it. Combine the eggs, sugar and melted butter or oleo and pour over mixture in pan. Bake at 350° for 30 minutes.
Stir together the flour, soda and salt. In a separate bowl, mix applesauce and sugar until smooth (can use mixer). Add eggs and bananas. Beat until well mixed.
Saute chicken 2 minutes on each side in skillet. Add remaining ingredients that have been mixed together. Simmer 8 to 10 minutes, stirring until chicken is tender. Serves 5, 175 calories per serving.
Stem beans and pack uniformly and tightly in hot jars. To each jar, add 1/4 teaspoon pepper flakes (more if you like it hotter), 1 clove garlic and 1 head dill. Heat together water, salt and vinegar. Bring to a boil. Pour over beans. Adjust lids at once. Process in boiling water bath for 5 minutes. Remove jars from canner and allow to cool. Chill well before serving. Enjoy.
Grease muffin cups. Mix egg and milk together. Add to flour, corn meal, sugar, baking powder and salt. Mix together. Add the melted shortening. Mix until moist. Fill muffin cups 3/4 of the way. Bake at 425° for 20 minutes.
Scald poppy seeds with hot water to cover good. Set a few hours or overnight. Grind, then add sugar, eggs, vanilla, and cinnamon. Or can also add 1/4 to 1/2 cup cream and cook till bubbles in heavy kettle that doesn't scorch easy, stir all the while.
Start with skillet. Brown the bacon; drain and reserve. Brown the Polish sausage; set aside. Saute the chopped onion in the remaining bacon fat. Open the kidney beans, butter beans and lima beans; drain in colander. Combine the remaining ingredients, except bacon fat, with above ingredients. Mix all above ingredients together with the bacon fat. Bake, uncovered at 350° for 1 hour and 15 minutes. Serve hot or at room temperature. Better the second day. (I usually double recipe.)
Mix first 4 ingredients. Stir until smooth. Stir in potatoes and onion. Add butter. Use lightly greased griddle. Bake to golden brown, turning once. Serve with applesauce. (Potatoes may be precooked in microwave for 2 minutes before grating.)
Mix this well and form into small balls. Melt semi-sweet chocolate chips and paraffin in top of double boiler or melt chocolate bark and dip balls in either one. Place covered balls on waxed paper to set.
Melt chocolate in top of double boiler over warm water on low heat. Stir until smooth. Spread half the chocolate in foil-lined 8-inch square pan. Sprinkle with 1/2 the walnuts and all the raisins; cover with marshmallows. Drizzle remaining chocolate over top; press remaining walnuts into chocolate. Chill until firm. Remove from pan; peel off foil. Cut in 24 squares. Wrap; store in refrigerator.
Cook rice. Saute celery, green pepper and onion in butter. Remove from heat. Add Worcestershire, pepper, mushrooms, half and half and mayo. Combine sauce with cooked rice, crabmeat and shrimp. Bake in shallow dish, uncovered, in a 375° oven for 30 minutes.
Mix thoroughly the shortening, butter, brown sugar, egg yolk and vanilla. Sift together and stir in the flour and salt. Roll into 1-inch balls. Dip in slightly beaten egg whites. Roll in the nuts. Place about 1-inch apart on ungreased baking sheet. Bake in a 375° oven for 5 minutes. Remove from oven. Quickly press thumb gently on top of each cookie. Return to oven and bake 8 minutes longer. Cool. Place a bit of chopped candied fruit, sparkling jelly or tinted confectioners sugar icing in thumbprints. Makes about 2 dozen 1 1/2-inch cookies.
Mix together. Pour in greased Bundt pan. Bake at 350° for 45 minutes. Leave cake in pan. Melt together 2 sticks margarine and 1 cup sugar and pour over cake. Serve cake in the pan.
Mix cabbage, onions and green pepper. Add sugar. Mix good and refrigerate for 2 hours.
Make infusion of thyme and water. Strain and add enough water to make one half cup. Combine with juices and honey in large saucepan. Bring to full rolling boil and add pectin, stirring constantly. Boil hard 30 seconds and give sheet test for jellying point. Remove from heat and skim. Pour into hot, sterilized glasses and seal. A very pretty jelly to highlight venison, game, poultry and cheese dishes.
Combine applesauce, lemon juice, salt, flour and well beaten egg yolks. Cook over hot water until thick and smooth. Fold in stiffly beaten egg whites. Pour into pastry-lined pie pan. Bake at 425° until crust is brown and filling is firm.
Layer lettuce, macaroni, cucumber, tomatoes, tuna, peas and cheese in a 3-quart serving bowl. Spread Miracle Whip over salad, sealing to edge of bowl. Cover and refrigerate several hours or overnight. Toss to serve. Makes 8 servings.
Cream sugar and oleo. Mix with pretzels and press into the bottom of a 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool.
Cream together sugar and shortening. Beat in eggs, one at a time. Add vanilla and mix. Sift together flour, salt, baking powder and cocoa. Gradually beat into creamed mixture. Last, stir in marshmallows, by hand. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 30 minutes.
Wash chicken. Trim off excess fat. Pat dry. Set aside. In a bowl, beat egg and milk. In another bowl, combine potato flakes, garlic salt, paprika and poultry seasoning. Blend in cheese. Dip chicken in egg mixture. Then roll them in potato flake mixture to coat evenly on all sides. Place chicken in baking dish or pan. Sprinkle with melted butter. Bake at 400° for 35 minutes, turning chicken once. Increase oven temperature to 425°. Bake another 10 to 15 minutes or until chicken is tender and juices run clear when pierced with fork.
In a large bowl, mix flour and shortening by hand (or you may use a cutter) until the mixture is crumbly. Add milk. Mix well to form a ball of dough. Pinch off pieces of dough and form biscuits in your hand. Press biscuits onto lightly greased cookie sheet or baking pan. "Pat" top of each biscuit so that dough will not be too thick. Bake in 450° oven for 10 to 12 minutes. "Brown" tops.
Combine tomatoes, onion and parsley (set aside). Combine vinegar, oil, garlic, pepper and salt (set aside). In casserole, place a layer of tomato mixture, then layer of fish and the layer of oil mixture. Repeat. Bake at 350° for 50 minutes. Serve with rice.
Melt butter in casserole dish. Add rice and stir. Add beef consomme and onion soup. Bake at 350° for 1 hour, covered. If desired, add mushrooms or green pepper or sausage.
Insert dough hooks into mixer. Thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Combine milk, water and margarine into saucepan and heat over low heat until liquids are warm; margarine doesn't have to melt. Gradually add to dry ingredients. Beat 2 minutes at medium speed. Scrape bowl occasionally. Add 1/2 cup of flour to make thick batter form into ball. Place in greased bowl, turning to grease top. Cover; place bowl over pan of warm water. Let stand 15 minutes. Roll out. Cut out and place in pan. Let rise. Bake at 425° for 12 minutes.
Mix and chill. Drain 1/2 to 3/4 cup every morning.
Cook mostaccioli noodles according to directions. While this is cooking, saute turkey Italian sausage and onions until browned. After mostaccioli's are cooked, drain thoroughly.
Crush graham crackers. Mix in sugar and toss with melted margarine. Press into 13 x 9-inch buttered pan. Bake 10 minutes at 325°. Cool. In a small bowl mix jello with 1 cup boiling water. Put in refrigerator until it looks like egg whites.
Dissolve yeast in lukewarm water; set aside. Pour hot water over sugar, Crisco and salt. Cool to lukewarm, then add 1/2 cup flour. Add dissolved yeast, egg and half of remaining flour. Beat thoroughly. Add enough flour to form soft ball of dough. Turn out on lightly floured board and let rest 5 to 10 minutes. Knead until smooth and elastic. Place in greased bowl, turning to grease top. Cover and let rise until double in bulk. Punch down, grease top and cover with a damp cloth and refrigerate. When ready to bake, shape into rolls and place in greased pan. Let rise until double. Bake at 425° for 10 to 12 minutes. Makes 24 rolls.
Just mix everything together. Sprinkle some Cheddar cheese across the top and bake at 350° for 1 hour. Serves 6.
Saute onion and bacon together. Grate the peeled potatoes and rinse them with cold water. Drain. Combine the onions, bacon, garlic, parsley, cheese and pepper. Mix in with potatoes. Spread in a shallow pan (9 x13-inch). In a separate bowl, whisk eggs and cream. Add salt to eggs and cream mixture. Pour over potatoes. Bake at 350° for 30 minutes, until top is brown. Serves 8.
Chunk the tomatoes and cucumbers. Dice the white onion, bell peppers and jalapeno peppers. Thoroughly mix all ingredients and place in a large bowl with a lid. Pour the 2 cups of Italian dressing over the mixture and stir. Refrigerate overnight.
Place apples in deep baking dish. Sprinkle with lemon juice, sugar and cinnamon. Combine remaining ingredients and pour over apples. Bake at 375° for 30 minutes or until apples are tender.
Cook noodles in boiling salt water. Drain. Combine oregano with spaghetti sauce. In greased 10 x 6 x 1/2 inch baking dish, alternate layers of noodles, cottage cheese, Mozzarella and sauce, using sauce for top layer. Bake at 375° for 30 minutes.
Cream butter, sugar and eggs. Sift flour, salt and baking powder. Reserve 1/2 cup of mixture to mix with raisins and gumdrops. Add vanilla to milk. Add flour mixture alternately with milk to the first mixture. Add floured gumdrops, raisins and nuts. Bake in large, greased loaf pan at 300° for 1 1/2 hours. Keeps well.
Cook rice and set aside. Cook broccoli in 1 cup water for 5 minutes, drain. Saute vegetables in 1/2 stick margarine and mix with broccoli and rice. Combine soup and milk. Pour over rice and vegetable mixture. Add cheese and mix. Bake at 350° for 30 minutes.
Combine eggs, milk, sugar, raisins in a large bowl. Blend in pieces of bread, rolls or doughnuts. Pour mixture into a 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes or until set.
Mix wine, rosemary and thyme together; set aside. Take 4 pieces of foil, large enough to enclose chop loosely. Place 1 tablespoon of butter on dull side of foil, in center. Place chop on it, cover with 1/4 of mushrooms. Fold up sides to make an unleakable pouch; pour in 1/4 cup wine mixture, then fold over foil so that there is an airspace, but so it's sealed tightly. Repeat with other chops.
Flatten chicken to 1/8-inch thickness. Place ham and cheese on each breast. Roll up and tuck in ends. Secure with a toothpick. Combine the flour Parmesan cheese, sage, paprika and pepper. Coat chicken on all sides. Cover and refrigerate for 1 hour. In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-quart slow cooker. Combine soup and broth. Pour over chicken. Cover and cook on low for 4 to 5 hours. Remove toothpicks. Garnish with parsley, if desired. Yield: 6 servings.
Butter a 9 x 13-inch baking dish. Cover bottom with bread crumbs. In skillet, cook crumbled sausage and drain. Cover bread with sausage and cheese. In a bowl, beat eggs, dry mustard, pepper and salt. Pour over sausage. Cover with aluminum foil (leave on for 1/2 baking time). Refrigerate overnight.
Sift together flour, salt and powder; add soda and milk. Cream shortening and sugar; add eggs and beat well. Alternate additions of milk mixture and flour; add vanilla. Chill. Roll out and cut out. Bake at 350° to 400° for 8 to 10 minutes on greased cookie sheet.
Brown hamburger and onion. Set aside. Bring to a boil the salt, pepper, sugar, garlic powder, tomato sauce, tomato paste and mushrooms. Simmer 15 minutes; set aside. Soften cream cheese and sour cream together. Set aside. Cook noodles. Put 1 cup of the tomato sauce mixture and 1 cup hamburger on the bottom of a 9 x 13-inch pan. Add 1/2 cream cheese mixture, then 1/2 noodles on top of that and 1/2 of the cheese, then repeat the layers. Bake at 350° for 20 minutes or if baking cold, bake for 40 minutes.
Combine macaroni, tuna, tomato sauce, Parmesan cheese and Italian seasoning in a medium size bowl. In a 1 cup measure, combine instant chicken broth and boiling water; stir into tuna mixture. Spoon mixture into a 6 cup baking dish. Top with slices of Mozzarella. Bake at 350° for 30 minutes or until bubbly hot and cheese is melted.
In a large saucepan, combine evaporated milk and water. Add cooked rice and cook over low heat, about 25 minutes. Add sugar and vanilla. Combine a little rice mixture with beaten eggs, then blend all well back into pudding. Cook two to three minutes. Pour pudding into buttered 2-quart casserole and sprinkle with nutmeg or cinnamon. Place casserole in pan of hot water, then bake at 350° about 45 minutes or until a knife inserted near the edge comes out clean. When cool, the pudding may be served with whipped cream.
Blend together cream cheese, butter and milk. Add salt, pepper, chives, pimento and chicken. Separate crescent rolls into 4 squares. Spoon 1/2 cup of chicken mixture into the middle of each square. Pull 4 corners to the top and seal. Brush tops with melted butter and roll in crushed croutons. Bake at 350° for 20 to 25 minutes or until brown.
Mix all ingredients including just 2 cups of cheese and excluding the tortillas. Spoon 2 tablespoons of the mixture into each tortilla and add a little extra cheese. Roll and place seam side down in a baking dish. Pour the remainder of the mixture over the filled tortillas and sprinkle more cheese on top.	Bake at 350° for 30 minutes.
With fork mix together first four ingredients. In separate dish beat remaining ingredients; combine the two mixtures, stirring with fork until all ingredients are moistened. With hands, mold dough into a ball. Chill at least 15 minutes before rolling. Dough can be left in refrigerator up to two weeks or can be frozen. Makes five 9-inch shells.
In large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla until blended. Stir in pecans. Pour into pie shell. Bake at 350° for 50 to 60 minutes or until a knife inserted halfway between center and sides comes out clean. Cool on wire rack. Serves 8.
Mix thoroughly applesauce, brown sugar and shortening. Set aside. In separate bowl, mix all dry ingredients. Add raisins and nuts. Add applesauce mixture. Bake 40 minutes at 350° in a 9-inch pan.
Puree strawberries. In large punch bowl, combine puree and nectar. Before serving, top with scoops of ice cream. Add ginger ale. Garnish as desired. Serves 20.
Mix cereal, eggs and warm water and set aside. Mix all together and pour into an unbaked 9-inch pie shell. Bake for 40 minutes at 350°. Tastes like pecans.
Preheat oven to 375°. Mix together spinach, Cheddar cheese, crumbs and bacon in saucepan. Stir over low heat until cheese is melted. Unroll dough; separate into 16 triangles. Cut each in half lengthwise, forming 32 triangles. Spread each triangle with rounded teaspoonfuls spinach mixture. Roll up, starting at wide end. Place on greased cookie sheet. Brush dough with beaten egg, if desired. Bake 11 to 13 minutes or until golden brown.
Use casserole dish with cover and large enough to accommodate chops. Place halved apples, skin-peel side down, enough to cover bottom of dish. Salt and pepper chops. Arrange over apples. Place onion slices over chops. Cover.
Mix together the first 5 ingredients and put in a buttered square casserole. Sprinkle top with corn flake crumbs. Pour melted butter over top. Sprinkle with almonds. Bake 1 hour at 350°.
Beat the cream cheese until it's fluffy. Add the milk a little at a time, beating well between additions. Stir in the pie filling, pineapple and pecans. Fold in the Cool Whip. Top with additional nuts and chill.
Put hash browns in buttered large casserole dish. Mix soups with 1/2 pound grated cheese and sour cream. Layer over potatoes. Top with remaining 1/2 pound grated cheese. Bake, covered, at 325° for 1 hour.
Bottom layer: Mix together and press in small square dish 1/2 cup butter, 1/2 cup brown sugar and 1 cup flour. Bake 10 minutes in 350 degree oven. Mix remaining ingredients together. Put this mixture on top of the bottom layer and bake at 350 degrees for 20 to 30 minutes. Cut into squares.
Drain cooked macaroni; add 2 tablespoons butter. Mix. Put in 9 x 11 baking dish. In saucepan, mix all other ingredients; heat until cheeses are all melted. Pour over macaroni. Top with Velveeta slices and bake at 350° for 30 minutes. I like my cheese a little on the brown side.
Beat egg with electric beaters. Add sugar; beat again and add milk and vanilla. Beat thoroughly. Pour into tall glasses and sprinkle top with nutmeg.
In a large bowl, beat the cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill for 2 hours.
Thaw and drain broccoli. Add onion. Beat eggs. Mix all ingredients together. Put in well-greased 9 x 12-inch pan or skillet. Bake 30 to 35 minutes at 400°.
Combine egg yolks, sugar, pineapple syrup, salt, vinegar and butter in a saucepan. Cook on medium heat until thick. Fold remaining ingredients into the bowl and chill for 24 hours.
Layer lettuce, celery, pepper and peas in large glass salad bowl. Spread mayonnaise on top, covering completely to edges. Sprinkle cheese over top. Cover and refrigerate at least 8 hours. Sprinkle with bacon before serving.
Roll potatoes in serving size balls. Coat with diluted egg. Roll in crumbs. When ready to bake, place on greased sheet. Bake at 375° about 20 minutes.
Cream butter, brown sugar, egg and vanilla in mixer until light and fluffy. In separate bowl, mix flour, baking powder and salt. At low speed, gradually add flour mixture to first mixture. Stir in raisins and walnuts. Drop by tablespoons onto greased cookie sheet. Bake at 350° for 10 minutes. Makes about 3 dozen cookies.
Arrange fruit in sections on platter lined with salad greens. Serve with Lime Sauce. Serves 6 to 8.
Cream butter with sugar. Beat in 2 eggs. Add apples and vanilla. In a large bowl mix flour with cinnamon and baking soda. Mix the 2 mixtures. Core 2 to 3 apples; cut into thin wedges. Arrange some wedges on sides of well-greased 9-inch round, 1 1/2-inch deep cake pan. Spoon in batter, level. Arrange remaining wedges on top. Drizzle 2 tablespoons butter over top. Bake at 350° for 55 minutes. Glaze apple topping with 1/4 cup melted currant jelly.
Preheat oven to 350°. Combine ingredients. In a shallow baking pan, shape into loaf. Bake for 40 minutes or until done.
Cook broccoli in salted water for 5 minutes. Beat egg and add soup, mayonnaise, cheese and onion. Mix well. Add broccoli and place in ungreased baking dish. Sprinkle with cracker crumbs and add pats of butter. Bake at 350° for about 40 minutes.
Mix together. Bake in a 325° oven for 1 1/2 to 2 hours, or until set.
Beat eggs until light. Add sugar, salt, oil, extract and nutmeg. Mix well. Mix flour and powder. Add alternately with milk to egg mixture. Drop by 1/2 teaspoon into deep hot fat and fry 2 1/2 minutes until brown. Donuts will rise to surface so keep them submerged to assure even cooking. Drain on paper towels. Shake with sugar in brown bag. Makes 50.
Cut meat into cubes. Combine garlic salt, pepper, mustard, chili powder, onion, vinegar, catsup and oil in small bowl. Place cubes of meat in plastic bag and pour combined ingredients over meat. Close bag and turn bag so meat is completely covered. Refrigerate overnight. Pierce onions with ice pick several times to prevent them from falling apart when you add them to boiling water for 10 minutes. Add green pepper to same boiling water for 5 minutes, stirring meat and vegetables on skewers alternately.
Slice all vegetables lengthwise in thin strips. Marinate in Herb Oil (save teaspoon for mayonnaise) for at least two hours. Season with salt and pepper to taste and grill lightly. Warm tortillas; spread with jalapeno mayonnaise. Spread grilled vegetables on tortillas evenly. Roll tortillas tightly; trim ends and cut into 3 equal parts. Garnish with chopped cilantro.
Melt oleo in 9 x 13-inch pan. Set aside. Mix other ingredients; pour into buttered pan. Bake at 350° for 45 minutes.
Put all ingredients in a 2-quart casserole dish. Bake at 350° for 45 minutes or microwave on High, covered, for 8 to 10 minutes, stirring once or twice during cooking time or until cheese is melted and blended. Serve with tortilla chips. Makes 4 cups. Stores well in refrigerator. Reheat in microwave.
Saute chopped dates in oleo or butter about 2 minutes. Add mashed potatoes and heat through. Put mixture in a casserole. Smooth top and pour syrup over mixture. Bake for 30 minutes at 350°.
Combine dry ingredients. Add buttermilk and egg. Beat until smooth. Dip thinly sliced onion rings into batter. Fry in deep hot oil.
Cream the butter; gradually add sugar and beat until light and fluffy. Beat in eggs. Sift together the dry ingredients; stir into creamed mixture. Chill overnight. Roll dough thin and cook 10 to 12 minutes in moderate oven.
Sift dry ingredients together. Add shortening, orange rind, orange juice and eggs. Mix thoroughly. Fold in cranberries and pecans. Pour in greased loaf pans. Bake at 350° for 1 hour. Makes 2 large or 5 small loaves.
Mix all together. Cook on medium until thickens. When it's done, you can put bananas or coconut in it.
In saucepan, bring butter and sugar to a boil, stirring constantly. In a bowl, combine Rice Krispies, nuts and coconut. Pour butter sauce over Rice Krispies mixture and mix well. Press 1/2 of mixture into bottom of greased 9 x 13-inch baking dish. Spread softened ice cream over Rice Krispies. Top with remaining 1/2 of Rice Krispies mixture. Freeze before serving.
*You can change 1/2 pound of beef to 1/2 pound of lean pork (ground) for a variation.
Mix cake mix, oil, eggs and sour cream with spoon. Pour 1/2 of batter into a greased 9 x 13 x 2-inch pan. Set aside rest of batter. Mix cinnamon and brown sugar. Spread over first layer of batter. Pour rest of batter over this part. Bake at 325° for 40 minutes.
Stir all ingredients together and bake at 350° for about 20 minutes in muffin pans that have been greased or sprayed with nonstick spray. If you use nonstick spray, these have no fat and count as 2 fruits, 1 milk and 1 protein. It makes 3 to 4 muffins and the exchanges are if all the muffins are eaten at one time.
Heat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan. Measure all ingredients into large mixer bowl. Beat on medium speed 1/2 minute. Pour into pan. Bake 55 to 65 minutes or until wooden pick comes out clean. Remove from pan. Cool thoroughly. (If self-rising flour is used, omit baking powder and salt.)
Mix all ingredients together until blended. If colored putty is desired, mix food coloring with starch before adding glue. Otherwise, mix starch and glue together until blended. If the putty is too sticky, add more starch until it has a smooth consistency. This recipe is surprisingly similar to commercial putty found in stores.
Cook and drain ground beef, cook onions and peppers and save juice. In a large pot or bowl, mix all ingredients. Remember to rinse kidney beans. Pour into large baking pan or roaster and cover. Bake at 350° for 1 hour and 15 minutes until hot and done.
Measure 2 cups frosting. Heat it up in top of double boiler over hot water until frosting is liquid, stirring occasionally. Remove from heat. Dip the pretzels in the frosting with your fingers, then place them on wax paper. Let dry 8 hours.
Mix all ingredients. Drop by teaspoon onto ungreased cookie sheet at 375° for 9 to 12 minutes. Makes 4 dozen good chewy cookies.
Cut bacon into small pieces and brown, add sliced onion (rings), brown sugar, vinegar, garlic salt, and mustard. Simmer for 20 minutes. Drain lima, butter and kidney beans. Place all beans in casserole or bean pot. Pour bacon mixture over beans. Stir lightly, bake 1 hour at 350.