HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Melt oleo in an 8 or 9-inch round cake pan. Sprinkle onions and seeds over oleo. Cut biscuits into fourths. Put cheese into a paper sack and add a handful of biscuit pieces at a time, shaking well to cover. Arrange in pan. Sprinkle with rest of cheese in bag, if any. Bake at 400° for 15 to 18 minutes or until golden. Invert on serving plate.
Mix the cake mix, oil, sour cream and eggs. Pour half the batter in a greased and floured loaf pan. Mix the brown sugar, cinnamon and chopped pecans and sprinkle on top of the batter. Pour the rest of the batter on top. Bake at 325° for 30 to 35 minutes. Remove from the oven. Mix the powdered sugar, milk and vanilla. Pour this over the cake while the cake is still hot.
Flour both sides of roast. Cook in large pot with a little grease. Turn roast when gets brown on both sides. Leave in pan. Cover with water and put in cut up onion. Turn down; cook slow about 2 hours or until tender. Take roast out. Put in package onion soup mix and 2 tablespoons cornstarch that's been dissolved in water. It will thicken, gravy.
Mix oil, sugar and eggs. Sift flour and dry ingredients together, then add to oil mixture. Add carrots and nuts. Bake 1 hour at 350° in 2 pans, size 9-inch or 1 tube pan.
In 1/4 cup oil, saute onion and garlic until soft. Add remaining oil, eggplant and zucchini and cook about 5 minutes, stirring frequently. Add tomatoes, peppers, salt, thyme, pepper and basil. Cover and simmer over low heat, about 20 minutes, then uncover and cook until the juices are reduced. Serve either hot or cold. Serves 6.
After baking brownies, time this so it can be served while they are still warm. Whisk the brandy into softened vanilla ice cream. Scoop warm brownies into dessert dishes and top with cold sauce.
Melt butter and stir in flour and sugar. Add beaten eggs and corn mixture. Mix all together. Salt and pepper. Put in 13 x 9-inch baking dish or round pie pan. Bake at 350° for 1 hour. You can remove from oven after 45 minutes and add grated Colby and Cheddar cheese on top. Return to oven and cook until cheese is melted. May double recipe for large group. Makes a 9 x 13-inch dish.
Lightly brown meat in skillet. Add to other ingredients in a large saucepan. Cook over medium heat to a slow boil. Stir occasionally. Reduce heat and simmer for 2 hours on lowest heat. Stir occasionally until done.
Bake pie shells and cool completely. In pan, melt margarine. Mix in coconut and nuts. Stir until coconut is toasty brown. Remove from heat and set aside. In mixing bowl, mix cream cheese and sweetened condensed milk. Add Cool Whip. Spoon layer of Cool Whip mixture in each pie shell; sprinkle layer of coconut over Cool Whip mix. Put caramel topping on next. Repeat. Each pie should have 2 layers mixture. Chill. Can be frozen.
*Juices of other fruits; e.g., 2 or 3 limes or lemons, diluted with enough water to make 8 cups may be substituted for pineapple.
Brown ground beef and drain. Add taco seasoning. Crush corn chips and spread in large round pie dish. Top with ground beef mixture. Spread sour cream over this, then add refried beans. Top with the chopped onion, tomato and lettuce. Then cover with shredded cheese. Keep refrigerated.
Shred chicken. Place in a 9 x 13-inch casserole dish. Mix mushroom soup mix and sour cream. Pour over chicken.
Cream together shortening, sugar and eggs. Sift in flour, cream of tarter, salt and soda. Blend well. Roll the dough into balls the size of small walnuts. Roll balls in mixture of 3 Tbsp. sugar and 2 tsp. cinnamon. Bake 8-10 minutes at 375 degrees on ungreased cookie sheet.
Mix slightly beaten egg and just enough milk to make a stiff dough. Divide into 3 parts and roll out 1/4-inch on a floured surface. Cut into squares; put in single layer on floured cookie sheet and freeze. When frozen, put in plastic bags with flour.
Line a Pyrex dish with ice cream sandwiches and cover with Cool Whip. Return to freezer until ready to serve. Cut into squares and put chocolate syrup on top.
Mix together. Form by teaspoonful into balls. Roll in powdered sugar. Store in tight container in cool place.
In a 2-quart casserole, combine turkey, water chestnuts, pimientos, almonds, mushrooms, lemon juice and mayonnaise. Add salt and pepper to taste. Top with cheese and onions. Microwave, covered, on High for 8 to 10 minutes, giving dish a 1/4 turn after 4 minutes. Serve hot. Serves 6.
Preheat oven to 350°. Saute onions, green pepper and celery in butter until soft. Stir in flour. Add cream slowly, stirring constantly, and simmer until mix thickens. Stir in salt and pepper.
Mix the first 4 ingredients and let it come to a boil. Boil 1 minute. Pour over the remaining ingredients that have been thoroughly mixed. Mix well and drop by spoonfuls onto waxed paper to cool. Makes about 30 cookies.
In mixing bowl, combine flour, baking powder, 2 cups sugar, oil, eggs, orange juice, salt and vanilla. Beat until thoroughly combined. In another bowl, toss apples with cinnamon and remaining sugar. Spread 1/3 of the batter in a greased 10-inch tube pan. Cover with half of the apples. Repeat the layers. Spoon remaining batter over the top. Bake in a 350° oven for 1 1/2 hours. Cool in pan 20 minutes.
Layer first 3 ingredients in casserole. Mix remaining ingredients. Pour over layered carrots. Bake at 350° until tender, approximately 1 hour. Carrots may be partially precooked to cut down on baking time. Very good!
Wash fresh beets; cut tops off 3/4-inch from beets, but do not cut root, this would cause the color to bleed out. Boil until tender; drain and cool with cold water. Slip the skins off; cube or slice (like the little round ones). Combine equal parts of water, sugar and vinegar. Bring to boil; stir until sugar is dissolved. Add beets and bring back to boil and boil until as tender as you prefer. Pack in sterilized jars; bring liquid back to boil and pour over beets in jars. If any liquid left, save for another batch.
Mix pudding with milk. Beat 2 minutes; add Eagle Brand milk. Mix well. Add Cool Whip and mix well. Layer ingredients in bowl, starting with the crackers, then pudding, then bananas.
Drain and debone salmon. Mix with cream cheese, liquid wood smoke seasoning, onions and lemon juice. Form by hand into 1 large ball or 2 small balls. Roll ball(s) in 1 cup chopped nuts and set in refrigerator to mold. Serve with crackers as cocktail appetizer.
Grease a 9 x 13-inch pan well. Layer bottom with whole graham crackers. Mix pudding, 3 cups milk and vanilla; let stand 5 minutes. Fold in Cool Whip. Pour half of mixture on graham crackers. Top with more whole graham crackers. Pour rest of pudding mixture. Add last layer of graham crackers. Top with ready to spread frosting. Let set in refrigerator for 8 hours before serving.
Mix all ingredients except pie shell. Cook until raisins are soft. Put in pie shell and bake at 350° until brown.
Pour pecan chips into pie crust and cook according to directions on package. Cream Cool Whip and cream cheese together. Add powdered sugar and mix well. Pour into cooled pie crust. Wash and slice strawberries.
In a blender, add milk, sugar, peanut butter and vanilla. Blend on high speed. Add ice until the smoothie gets thick. Make sure all ice is chopped up.
Brown meat in oil. Add chopped vegetables to meat. Cook for 10 minutes. Add uncooked rice, soup, water, soy sauce and bean sprouts. Place in casserole dish and bake for 1 1/2 hours at 350°.
Place beans into saucepan. Add remaining ingredients. Stir over medium heat until hot. Add salt and pepper.
Cut crescent rolls into halves. Take each half and roll it about three times. Pour melted Crisco into a bowl. Mix the sugars and cinnamon together in another bowl. Dip each roll into the Crisco, then into sugar and cinnamon mixture. Place in a 9 x 9-inch pan. Bake for 30 minutes at 350°. Let cool for 5 minutes. Cut like a pie and serve hot.
Place 1 cup uncooked rice in shallow baking pan. Toast in preheated oven at 400°, stirring occasionally, until golden brown.
Add salt to cabbage and let stand 1 hour. Squeeze out juice. Add carrot and pepper.
Drain spinach; press between layers of paper towels to remove excess moisture. Combine spinach, artichoke hearts, and the next five ingredients, stirring well. Spoon into a lightly greased 11 x 17 inch baking dish. Combine breadcrumbs and butter. Sprinkle over spinach mixture. Bake uncovered at 375 ° for 25 minutes. Serve with assorted crackers, bagel chips or bread sticks.
This is a tasty variation of that old standby meatballs. To save time, you can mix the meatballs ahead of time and refrigerate until ready to prepare.
Brown hamburger and onion. Drain. Mix in spaghetti sauce. Let simmer while noodles are cooking. Mix sauce and noodles together. In a deep casserole dish, layer noodles mix and cheese. Sprinkle with Parmesan cheese. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350 degrees. Stir together sugar, pineapple, eggs, flour and coconut in a bowl. Melt butter and add to other ingredients. Pour filling into pie shell. Bake 1 hour or until filling is set and brown.
Mix sugar, flour and cocoa; add eggs. Mix well. Add milk; mix well. Cook until thick; add vanilla.
Put a layer of sponge cake on the bottom of a pan and soak thoroughly with strawberry liqueur. Add a layer of pudding and a layer of the strawberries. Then add another layer of sponge cake, liqueur, pudding and strawberries. Top with sponge cake (not soaked in liqueur) and fresh whipped cream.
Mix all ingredients together in large bowl. Shape into small balls. Place on wax paper and dip in chocolate candy coating.
Cream the shortening, sugar and eggs; add molasses and vanilla. Add dry ingredients. Take small balls of the dough, roll in hand and flatten slightly. If the cookies do not crack; add more flour. Bake on greased cookie sheet at 350° for 12 to 15 minutes.
Cream sugar and butter and mix in flour. Press into cookie sheet. Bake at 325° for 45 minutes.
In frying pan, bring 1-inch of water to a boil. Add green beans, cover and reduce heat. Cook 8 minutes. Drain and put into ice water 5 minutes. Drain. Saute onion and garlic in oil until tender, stirring constantly. Put beans back into pan and cook 1 minute, stirring constantly. Add 2 tablespoons water, sugar and salt. Cook 2 minutes and serve.
Mix ricotta, mozzarella, 1/2 c parmesan and eggs. Brown beef, drain. Stir in spaghetti sauce. In each of two 11 x 7 x 1-inch pans, layer 1 c sauce mixture, 2 noodles and 1 1/4 c cheese mixture. Repeat layers, top with remaining noodles, sauce mixture and parmesan. Bake at 400 degrees for 30 minutes. Let stand for for a few minutes before serving.
Combine margarine, sugar and eggs. Beat well. Add remaining ingredients. Turn into pie shell. Bake about 40 minutes in moderate oven. Makes 1 pie.
Boil potatoes until just tender (about 10 minutes). Grease 9 x 13-inch baking pan. Combine potatoes, apples and onion and spoon into pan. Sprinkle cheese on top. Sear pork chops over high heat. Place chops over potatoes and cover lightly with foil. Bake 30 minutes. Uncover the dish and bake an additional 30 minutes. One and 1/2 hours total time.
In a saucepan over medium heat, cook raisins, water, margarine, cinnamon and nutmeg until margarine is melted. Continue cooking for 3 minutes. Add all remaining ingredients and spread into an 8-inch square baking dish that has been sprayed with nonstick cooking spray. Bake at 350° for 25 to 30 minutes or until lightly browned. Yield: 16 servings. Exchange: 1 serving equals 1 starch and 1/2 fat.
Drain artichokes very well and chop. Add Parmesan cheese and mayo and mix well. Place in ovenproof serving dish and bake at 350° for 20 minutes. Serve hot with crackers or Melba toast. Serves 6 to 8.
Bake pie shell at 350° for 5 or 6 minutes. Mix all ingredients together until well blended. Pour into shell and bake at 350° for 30 to 35 minutes or until filling is set.
Preheat oven to 375°. Separate crescent rolls into 4 large rectangles. Place 2 rectangles in ungreased 8 or 9-inch square pan. Press over bottom and 1/2-inch up sides of pan to form crust, sealing perforations. Place cheese slices over dough. Sprinkle with bacon and onions.
Mix together sugar, sauterne, lemon juice and pineapple. Keep in refrigerator.
In a large bowl, combine ingredients in given order, except the last 2. Pour mixture into 9-inch baked pie shell. Sprinkle top with nutmeg; dot with butter. Bake in a 400° oven for 50 to 60 minutes.
Steam broccoli and place in baking dish. Blend soup, cheese, milk, mayonnaise and egg. Pour over broccoli. Combine bread crumbs with butter. Sprinkle over mixture. Bake at 350° until it bubbles.
Beat eggs slightly. Add sugar, salt and vanilla. Gradually add scalded milk. Strain into custard cups or casserole dish; sprinkle nutmeg. Bake in moderate oven (375°) about 30 minutes.
After shelling peas, wash about 3 gallons of the hulls in 2 to 3 different waters. Place in large kettle and cover with water. Bring to a boil and boil for about 20 minutes. Strain liquid from hulls. In a large pan, measure liquid. Add Sure-Jell. Stir until dissolved. Add sugar. Bring this to a full rolling boil and boil about 15 minutes. Remove from heat. Let stand about 5 minutes. Skim and pour in hot jars and seal.
Beat thoroughly. Add tears of joy, sorrow and sympathy. Flavor with love and kindly sympathy. Fold in 4 cups of prayer, faith and enthusiasm. Spread all into your daily life. Blend well with human kindness. Serve with a smile at all times, and it will satisfy the hunger of many people less fortunate than ourselves.
Put Reynolds Wrap in pan. Lay pork chops on Reynolds Wrap. Add other vegetables. Sprinkle with salt and pepper. Cover with Reynolds Wrap. Cook slowly until done. You may need to add more water.
Mix jello and hot water. Let partially set. Add pineapple and cranberry sauce. Let partially set again. Swirl in sour cream, just until marbled and chill until firm.
Cream together butter and sugar. Add eggs, flour and vanilla. Bake at 350° for 1 hour.
Boil your fruit jars for 10 minutes. Let cool upside down on a dish towel. Combine juice and pectin in large saucepan; bring to a full, rolling boil. Add sugar and candies, stirring constantly; bring to a boil. Boil for 3 minutes; remove from heat. Let boiling subside; skim foam from top. Pour into sterilized jars; seal. Makes 8 1/2 pints.
Mix the salt, garlic and 3 types of pepper in a bag or small dish. Fire up the barbecue and place the tri-tip, fat side down, on the grill when the coals are white-hot. Sprinkle the meat with some of the seasoning and poke with a sharp fork a few times to allow the seasoning to seep into the meat. Place the lid on the grill and wait 10 to 15 minutes before turning the meat over. Repeat the sprinkling/poking process. Wait 40 to 45 minutes for the beef to be ready. Cut away the fat and slice into 1/4-inch thick slices.
Mix all ingredients together. Place in casserole. Bake at 325° for 45 minutes.
Drain and flake salmon. Remove the skin and bones. Combine all ingredients, except nuts and parsley. Roll in waxed paper and chill well.
Slice roll thin. Place in 9 x 13-inch pan. Mix with mixer eggs, cheese and sugar. Pour over sliced cookies. Slice second roll and place on top. Bake at 325° for 1 hour.
Combine peanut butter and butter; stir over medium-low heat; stir in sugar, eggs and vanilla. Combine flour and baking powder; stir into mixture. Stir in raisins. Spread butter in greased and floured 9 x 13 inch pan. Bake at 350 degrees for 25 minutes or until pick inserted in center comes out clean. Cool on wire rack. Place chocolate in small bowl. Microwave on 3 to 4 minutes until melted, stirring every minute. Drizzle over top. Cool.
Brown turkey in small amount of vegetable oil; drain. Add and cook chopped onion. Sprinkle garlic salt. Add mushrooms and cook until tender. Remove from heat and add sour cream. Serve over noodles or rice. This with a green salad and garlic bread makes a great low-fat meal.
Mix applesauce, oil and sugar. Stir in flour, baking soda, salt and spices and slightly beaten egg and raisins. Mix, then pour into greased and floured 8 x 4-inch loaf pan. Bake at 350° for 1 hour and 20 minutes or until done.
Cover dough; let rise in warm, draft-free place until doubled. Divide in 12 pieces. With lightly floured hands, roll each piece into a 16-inch rope. Form in pretzel shape. In a large skillet, bring 2 inches of water to a boil. Slip pretzels, a few at a time, into gently boiling water. Cook until pretzels rise to the surface, about 45 seconds. Remove with slotted spoon; drain on paper towels. Brush lightly with egg-white mixture. Sprinkle with salt and/or caraway seed. Do not let pretzels rise. Bake immediately in preheated 400° oven for 15 to 20 minutes until browned.
Mix gelatin and water. Add pineapple juice, crushed pineapple and cream cheese with fork. When mixture begins to set, add whipped cream.
Cook the chickens in the steamer. Place on sheet trays to cool. Remove the meat from the bone. Throw away the skin and bones and keep the meat. Remove the liquid from the steamer keeping the last 5 gallons to make a thick white sauce which the chicken will be put into before it goes into the pie crust.
Brown beef in hot oil in skillet; discard excess fat. Put all ingredients into slow cooker. Stir once. Cover and cook on low for 8 to 10 hours. Discard bay leaf. Serve hot.
Chop onion, jalapeno pepper and garlic buds in food chopper or chop by hand very fine. Diced tomatoes may have to be diced into smaller pieces. Place all ingredients into an airtight container such as a Rubbermaid or Tupperware bowl with snap lid. Great served with restaurant-style tortilla chips or your favorite Mexican dish.
Roll level tablespoons of dough into balls. Roll balls in powdered sugar to coat; place 2 inches apart onto ungreased baking sheets. Bake in preheated 350° oven for 12 to 14 minutes. Cool for 1 minute; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Makes about 24 cookies.
In heavy skillet, melt butter; add all other ingredients except shrimp. Bring to a boil. Reduce heat to low and cook 5 minutes, stirring often. Remove from burner and let sit for 10 to 30 minutes. Add shrimp and return to boil. Lower heat and stir mixture until shrimp are done (about 6 to 8 minutes). Serve sauce over shrimp or use for dipping with French bread.
Spray pan with Pam. Arrange chicken breasts with 1 slice cheese on each, then mushrooms. Mix chicken soup with wine or water and pour over top. Spread 2 cups (more if desired) herb stuffing over top, then pour over melted margarine. Cover and bake at 350° for 45 minutes, then uncover and bake another 15 minutes.
Make your favorite pie crust. Butter or use Pam on inverted muffin tins. Cover tins with pie crust and flute. Prick well. Bake in hot oven at 450° until brown. Cool. Remove from tins and fill with any type of filling.
Cook tomatoes and onions and put through strainer. Cook juice and add rest of ingredients except Clear Jell. After cooking for about an hour, finish by thickening with a mixture of Clear Jell and water to desired thickness. Pour in jars and seal.
Spread crescent rolls on large pizza pan and pinch together. Bake according to directions. Let cool. Spread mixture of cream cheese, mayonnaise, sour cream and dry Hidden Valley dressing. Next, sprinkle with shredded cheese. Put vegetables in circles, starting at outer edge of pizza crust. Refrigerate. May be made ahead.
Blend together butter and sugar. Blend in bananas. Add eggs, mixing after each. In a separate bowl, mix together flour, soda and salt. Blend into banana mixture. Bake in greased 9 x 13-inch pan at 350° for 35 minutes.
Put all ingredients (except soda) in a pot; cook slowly until hard crack candy stage. (270° to 310°) Remove from heat and add soda. Stir well and pour into greased pan. When cooled, break in pieces.
Skin and wash chicken; pat dry and squeeze lemon over. Mix other ingredients and pour over chicken. Cook in preheated 350° oven for 1 1/2 hours; turn chicken after 45 minutes.
Drain pineapple, reserving 3 tablespoons juice. Mix reserved juice with 1/2 cup water, soy sauce, cornstarch, vinegar and pepper flakes; set aside. Cut pork loin in strips and brown in hot oil. Add garlic and ginger; cook 1 minute. Add onion and carrots; cook 1 minute. Add sauce, pineapple, bell pepper and snow peas. Cook until sauce boils and thickens. Serves 4.
Combine Ricotta and 1/3 cup Romano; set aside. Add salt, cauliflower and broccoli to boiling water. Cover; return to boil. Uncover and cook about 5 minutes. Remove vegetables and reserve liquid for linguine.
Cream butter and sugar until light and fluffy. Beat in egg, pumpkin and vanilla. Mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon. Add to creamed mixture; mix well. Add chocolate pieces and mix thoroughly. Drop dough by teaspoons onto well-greased cookie sheets. Bake at 350° for 15 minutes or until light brown. Remove while still warm; cool on rack. Makes 6 dozen.
Put meat in crock-pot on low heat. Pour in jar of peppers, including juice, and package of onion soup mix. Cook for 8 or more hours. Shred meat, taking out fat or gristle. Serve on hoagie buns. Use au jus to dip sandwich in.
Combine all ingredients, except chocolate chips. Beat 2 minutes. Fold in chocolate chips. Pour into greased Bundt pan. Bake at 325° for about 1 hour. Cool 10 minutes, then remove from pan.
Mix cherries, pineapple and milk. Fold in Cool Whip and nuts. Chill.
In skillet over low heat, toast oats until browned, stirring. In a large bowl with mixer at medium, beat peanut butter and margarine until smooth, occasionally scraping bowl with rubber spatula. Gradually beat in milk, vanilla and sweetener until mixed. Stir in raisins and oats. Spread mixture evenly into a 9 x 9-inch pan. Refrigerate until firm, at least 2 hours. Cut into 24 bars. Store, covered, in refrigerator.
Boil dry macaroni and drain. Melt butter in saucepan; add pepper and flour. When dissolved add milk; stir. When thickened add cheese soup. When well melted and mixed pour over macaroni.
In Dutch oven brown ground beef (or beef and turkey). Add green pepper and	onion and cook until onion is tender. Add tomatoes, salt and chili powder. Reduce heat and simmer for approximately 1 hour; stir occasionally.	Stir in beans and liquid; heat through completely. Let sit about 1/2 hour and serve. Makes 8 to 10 servings.
When pickles are gone, boil eggs and put in brine for Pickled Eggs.
In a large bowl, combine shortening, brown sugar, sugar, eggs, water, vanilla and rum flavoring. Stir until fluffy. Add flour, salt and soda, mixing well. Stir in oats and chips. Bake on well-greased pans at 350° for about 20 minutes. Use one 9 x 13-inch pan and one 8 x 8-inch pan.
Saute garlic in oil until golden brown. Add onions and sliced zucchini; stir. Add salt and Accent. Cook on high heat for 5 minutes, while continuing to stir. Add tomatoes; gently toss the vegetables for 1 minute. Remove from heat immediately.
In a saucepan, combine all ingredients. Simmer, uncovered, for 5 minutes. Serve warm with sliced turkey.
Melt butter or oleo in a skillet. Add flour and stir until blended. Add onions, bell pepper and garlic pods. Cook for 10 minutes. Cover and cook for another 15 to 20 minutes on low heat, stirring occasionally. Add salt, pepper and cayenne to taste, green onions and parsley and simmer a while, covered, until seasonings blend. Serve over rice.
Heat water, vinegar, sugar and salt to boiling. Pour over beets and juice in a large container. Add peeled hard-boiled eggs. Let set in refrigerator for 3 days.
Steep four red chili peppers in the vinegar. Cool and put in jar; let "age" for about 20 days. Shake daily. Strain off the peppers and store in a jar in the refrigerator.
Remove stems from mushrooms. Put mushroom heads aside. Chop stems and stir all other ingredients together, then spoon into tops off mushroom heads. Place on baking sheet. Bake at 400° for 20 minutes.