HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients except egg whites into large mixing bowl and beat 2 minutes. Fold beaten egg whites into batter. Bake in 9 x 13-inch pan at 350° for 30 minutes.
Sift together the flour, baking powder, baking soda, salt and sugar. Add oil, orange juice with rind and beaten egg. Mix thoroughly. Fold in cranberries and nuts. Pour into greased loaf pan or paper-lined muffin pan. Bake at 350° for about 1 hour or until toothpick stuck in center comes out clean.
Heat oven to 375°. Mix together brown sugar, lard, and egg. Stir in applesauce. Sift and stir in dry ingredients. Add raisins. Drop teaspoonfuls on greased cookie sheet. Bake 10-12 minutes.
Brown beef and onion in large skillet (electric). Add remaining ingredients and cook, covered, until macaroni is done, about 20 minutes. Stir occasionally while cooking.
Combine soup and taco sauce. Layer over this onion and olives. Spread cheese over top and bake at 350° for 25 minutes, until hot and bubbly. Serve with taco chips, etc.
Cook potatoes, onions and salt pork in enough water to cover. Cook until tender, 30 minutes. Drain clams, reserving clam juice. Add clams and about half of clam juice to make a soup consistency. The more juice, the more clam flavor. Add half and half or tomato juice. Season to taste.
Boil squash and onion in salted water until tender. Drain. Cook until thickened evaporated milk, whole milk, butter and flour. Stir in Cheddar cheese. Salt and pepper to taste. Place squash and onion in a casserole and cover with sauce. Pour enough dressing on top of casserole to cover and dot with butter. Bake 15 minutes at 350°, until browned.
Place chops in shallow, greased baking dish. Spread with mustard. Sprinkle with celery, brown sugar and seasonings. Pour tomato sauce and water over chops. Cover baking dish and bake in moderate oven (350°) for 1 1/4 hours or until chops are tender. Serves 4.
Saute the garlic slivers in the oil until light brown. Stir in the yogurt, parsley and seasoning. Remove from the fire; pour over the boiled spaghetti and serve immediately. Yield: 4 servings.
In a large container, stir together all ingredients. Carefully pour into punch bowl. Add maraschino cherries. Wrap vines around base of punch bowl for presentation.
Saute vegetables (and tofu, if desired) over medium heat until just tender. Add chickpeas and spices, except for parsley.
Put squirrel in pot of hot water. Boil about 1 1/2 hours or until fork goes through easily. Mix flour and grease in a bowl. Put it on a surface that is floured. Roll around until it is not sticky. Pinch off into small balls. Put them in the pot. Sprinkle salt and pepper into squirrel and dumplings. Stir often. Cook until dumplings are done.
Mix bean paste and Mandarin Marmalade. Stir in the liqueur. Fold into whipped topping, chill. Serve over ice cream or pound cake.
Cook spaghetti; do not overcook. Chop all vegetables. Combine drained spaghetti and chopped vegetables in a large bowl. Pour dressing and tomato sauce into bowl. Add seasoning; mix well. Chill overnight.
Dissolve gelatin in boiling water. Add strawberries, stirring until thawed. Add pineapple. Pour into 8 x 8 x 2-inch dish and let set. Gradually add a little milk or cream to cream cheese until consistency of whipped cream. Add nuts. When jello is thoroughly set, spread cream cheese and nuts over top. Cover dish with foil to keep cheese moist.
Spread nuts in bottom of an 8 x 8-inch pan. Pour batter made from margarine, brown sugar, eggs and flour, over nuts. Sprinkle the candied pineapple and candied cherries on top of batter. Bake for 1 hour at 275°.
Mix together. Put in casserole dish. Cover and bake in a 350° oven until hot. Uncover to brown. Serve with cocktail rye bread.
Mix all ingredients together and refrigerate until firm and cold. Shape into small bars and place on a cookie sheet. Freeze. Melt chocolate and paraffin. Dip bars in chocolate and place on waxed paper. Use toothpick to dip them.
Mix with mixer and bake in tube pan at 350° for 1 hour and 15 minutes.
Preheat oven to 375°. Melt shortening. Add sugar, molasses and egg. Beat well. Combine dry ingredients and add to first mixture. Form into 1-inch balls. Roll into sugar and place on greased cookie sheet. Bake 8 to 10 minutes.
Alternate layers of asparagus, soup and sliced hard-boiled eggs. Pour milk over other ingredients. Spread buttered crumbs on top. Bake at 350° for 30 minutes.
Boil cabbage, then mash. Saute onions and celery in oleo. Combine all ingredients and put into greased casserole dish. Add extra cheese or bread crumbs on top of casserole. Bake at 350° for 15 to 25 minutes.
Cream together the shortening and sugar until fluffy. Add 1 1/2 cups of flour, 1/2 cup buttermilk, salt and flavoring. Beat 2 minutes. Add eggs, one at a time, beating 2 minutes after each egg. Add 1 1/2 cups of flour to batter. Mix 1/2 teaspoon of soda in remaining buttermilk and add it to flour mix. Beat 2 minutes. Pour into tube pan that has been greased with vegetable oil. Bake at 325° for 1 hour.
Boil raisins for 5 minutes in enough water to make 6 tablespoons when done. Beat shortening, sugar, eggs and vanilla together until creamy. Add raisins and 6 tablespoons juice. Stir in the flour, salt, soda, baking powder and oatmeal. Bake at 375° or 350° for 8 to 10 minutes. Makes 48 cookies.
Combine cocoa and sugar in saucepan; blend in evaporated milk. Add butter or margarine and salt. Cook and stir constantly until mixture just begins to boil. Remove from heat; add vanilla. Serve warm over ice cream or other desserts. Makes about 2 cups sauce. Refrigerate leftovers for another day.
Mix all ingredients well. Spread in greased and floured 10 x 15-inch pan. Sprinkle chocolate chips over top. Bake at 325° for 40 minutes.
Season and flour chicken. Heat Crisco in a large pan. When hot, add chicken. Brown chicken on both sides. Remove from pan. Remove all Crisco from pan, except about 1 tablespoon. Put 3 teaspoons of flour in pan. Brown the flour. Pour 1 cup of water in pan. Stir until thick. Put chicken back in pan and cover. Leave in pan until ready to serve.
Mix the first seven ingredients together in a nonmetal bowl and then add the cubed meat and mix well. Cover tightly with plastic wrap and reserve in cool to cold place.
Beat sugar and shortening, then eggs, until creamy. Add vanilla and sour milk. Sift in flour, baking soda, baking powder and salt. Add bananas, raisins, nuts and candied fruit. Bake at 325 degrees for 1 hour.
Split hot dogs in half. Brown hot dogs in butter or salad oil. Combine remaining ingredients to make the barbecue sauce. Heat sauce and add browned hot dogs. Best served hot.
Melt chocolate in top of a double boiler. Add other ingredients; boil for 1 minute. Set off heat and beat until spreading consistency.
In medium size bowl, combine couscous, boiling water and salt; stir to blend, then cover tightly and set aside 5 minutes. Meanwhile, place sweet potato cubes in 2-quart microwave-safe casserole or bowl and add just enough water to cover cubes. Cover dish with lid or plastic wrap and microwave on High, 8 minutes, rotating dish after 4 minutes if microwave does not have a carousel. Uncover and drain potatoes.
Brown ground beef in skillet with onion and season to taste. Drain. Put meat mixture into kettle with taco seasoning, mushrooms and pinto beans; do not drain juice. Heat well, then add tortilla chips (crushed) and grated cheese. Stir until cheese is melted. May be served with picante sauce.
Peel and chop tomatoes. Chop onions and green pepper quite fine. Combine all ingredients and cook until thick.
Grind rabbit and squirrel meat. Cook until tender and brown. Add remaining ingredients; mix well. Add water slowly while stirring. Cover and simmer over low heat for 30 minutes.
Combine pie filling, gelatin and water; add 2 packets of Sweet 'N Low and butter flavoring. Cook until thick and clear. Cool. Fold in sliced strawberries that have been sprinkled with 2 packets of Sweet 'N Low. Pour in pie shell.
Sift together first four ingredients. Add remaining ingredients. Mix together with pastry fork or blender, then stir just until all ingredients are blended. Fill greased cups 3/4 full. Bake at 400° for 20 to 25 minutes or until golden brown. Serve hot with butter and jam.
Mix all ingredients; form into quarter size balls and place on cookie sheet. Bake for 10 to 15 minutes at 350°. These can be frozen, then baked when needed. Recipe can be doubled if needed.
Heat oven to 350°. Coat stew meat with flour. Salt and pepper meat. Melt shortening in skillet, brown meat. Add onions, cook and stir until onions are tender.
Slice steak in 1/4-inch slices. Cook steak in oil in large skillet until brown. Stir in tomato, green pepper, soy sauce, sugar, garlic salt, pepper and ginger. Cover and simmer 15 minutes. Combine cornstarch and consomme. Stir into steak mixture. Cover and simmer 30 minutes, stirring occasionally. Serve over hot rice.
Put sausage in kettle. Add 2 cups hot water. Simmer until cooked. Add basil, peppers, onions and garlic salt. Cook 15 minutes. Cut sausage in bite size pieces.
Fry pork slowly until done. Add hominy, seasoned with salt and pepper. Add onion and green chiles. Simmer until thickened.
Mix sugar and flour well. Add melted margarine. Add enough evaporated milk to make the mix real soft. Pour enough of mix to cover bottom of pan about 1 inch deep. Put berries on top of mix; then cover berries with the remaining mix. Bake at 350° until brown. Top with Cool Whip or ice cream.
Cream sugar, shortening and eggs. Add applesauce, vanilla and a little cinnamon. Stir together flour, salt, soda and cocoa. Add to other ingredients. Sprinkle over top the chocolate chips, sugar and nuts. Bake in greased 9 x 13 cake pan for 30 to 35 minutes at 350°.
Mix chicken, celery, walnuts and mushrooms. Mix cream cheese, chives, margarine, lemon pepper and thyme. Add to first mixture. Roll out 2 packages Pillsbury crescent rolls. Put heaping tablespoonfuls of mixture on dough and fold ends over. Dip in melted butter, then seasoned bread crumbs. Bake at 350° for 15 to 20 minutes or until light brown. Serve with chicken gravy.
Preheat oven to 350°. Combine egg, milk, soup, 2/3 cup cracker crumbs, 1/4 teaspoon salt and dash of pepper. Stir in corn, onion and pimiento; mix well. Turn into a 1-quart casserole. Toss butter with remaining crumbs; sprinkle atop corn mixture. Bake, uncovered, at 350° for 1 hour or until a knife inserted near center comes out clean.
Dissolve Jell-O in boiling water; let cool a little and stir in 7-Up. Drain pineapple (save juice) and fold pineapple, marshmallows and bananas into gelatin. Pour into large flat pan. Chill until firm. Add toppings and chill overnight.
Heat oven to 425°. Wash chicken and pat dry. In oven, melt shortening and butter in baking pan (13 x 9 x 2-inch). Mix flour, salt, paprika and pepper. Coat chicken with flour mixture. Place chicken, skin side down, in shortening and butter. Bake 30 minutes. Turn chicken. Bake 30 minutes longer or until tender.
Saute onions, bell pepper and celery until onions become transparent. Add tomatoes and cook gently until mixture dries a little. Drop eggs into mixture and stir slightly. Add salt and pepper. Cover for 10 minutes. May be served hot or cold.
Divide the melted butter into 3 individual ramekins. Place a dozen or so blueberries into each ramekin. Combine the rest of the ingredients and beat until fluffy. Divide equally between the 3 ramekins. Bake at 425°, until browned, approximately 20 to 25 minutes. Sprinkle with powdered sugar and serve as quickly as possible. They will deflate after they sit.
Beat the egg well, then add the 6 Tbsp. of cold water. Measure the water carefully. Add the oil and salt and whisk to together. Mix the baking powder and flour together. Blend the two mixes into a smooth batter quickly. Drop into boiling stew and cover continuing to boil for 15-20 minutes. Try to resist the urge to peek too often, the dumplings will rise and produce a light tender crust. A cold draught will cause them to fall. They can also be served as a dessert by cooking in boiling water and served with pancake syrup or jam drizzled over them.
Wash squash thoroughly and place in a large saucepan. Cover with water and bring to a boil. Cover, reduce heat and simmer 5 to 6 minutes or until tender but still firm. Drain and cool slightly. Trim off steams and cut squash in half lengthwise. Gently scoop out pulp, leaving firm shell. Drain and chop pulp. Combine pulp and remaining ingredients. Place squash shells in a 19 x 9-inch baking dish; spoon vegetable mixture into shells. Bake at 400° for 20 minutes. Contains 68 calories per serving.
Preheat oven to 400°. Brush both sides of tortillas with oil. Quarter each tortilla. Transfer to ungreased baking sheet, and bake uncovered until crisp (about 10 minutes). In a small saucepan, combine tomato sauce, garlic, cumin, chili powder and cloves. Cover and bring to boil over high heat (about 1 minute). Reduce heat. Simmer uncovered, stirring, until sauce thickens slightly (about 5 minutes). Top tortillas with tomato sauce and peppers, then with mozzarella and Parmesan cheese. Bake, uncovered, until cheeses have melted (about 3 minutes). Sprinkle with parsley and serve warm.
Combine cereal, 3/4 cup flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Pat half mixture into greased 8-inch square pan. Combine yogurt, egg and 2 tablespoons flour. Spread over crumb mixture. Sprinkle with remaining crumbs. Bake at 350° for 30 to 35 minutes. Cut into bars.
In large saucepan, cook ground beef and onion until onion is tender and ground beef is no longer pink. Drain fat from meat. Add the remaining ingredients; stir well. Bring mixture to a boil, then reduce heat to low and simmer, covered, 2 to 3 hours, stirring occasionally. Remove bay leaf and garlic toe. Serve over hot, drained spaghetti noodles. Top each serving with grated Cheddar cheese. Leftovers are great!
Combine butter and sugar. Mix well. Stir in eggs and flavorings. Stir in buttermilk. Mix well. Pour into pie shell. Bake at 350° for 1 1/3 hours.
Combine brown sugar and 2/3 cup margarine. Stir in egg, sour milk and vanilla and mix well. Sift the baking soda and flour together and stir in margarine mix. Stir in rhubarb and nuts. Pour into well-oiled loaf pans. Combine the 1/2 cup of white sugar, cinnamon and 1 tablespoon melted margarine and sprinkle over top of loaves. Bake in preheated 325° oven for 40 minutes or until done. Don't overbake. Let stand for 2 or 3 minutes, then remove from pans and cool.
Mash cream cheese until smooth. Blend in remaining ingredients. Mix well. Serve with crackers or party bread.
Beat eggs and milk, then add salt and onion flakes. Spread bread cubes, sausage and cheese in a lightly greased 9 x 13-inch baking pan. Pour egg mixture over all items in the pan. Cover pan with foil and either refrigerate overnight or bake now. Bake at 350° for 30 minutes, then remove foil and continue baking for an additional 5 minutes or until eggs are completely cooked. Cut into squares to serve 6 to 8.
In a small bowl, blend sour cream and frosting; beat at highest speed until smooth and creamy. Spoon into serving dishes. Chill 30 minutes before serving. Store leftovers, covered, in refrigerator. Makes 6 servings.
Mix dry ingredients; cut in shortening. Add buttermilk; knead well. Roll dough on flat floured surface. Spread sausage over dough. Roll into loaf and slice. Bake at 450° until golden brown.
Layer 1: Beat together with mixer, butter, eggs, powdered sugar and vanilla until custard like (5 minutes). Pour over graham cracker crust.
Preheat oven to 350°. Grease 10-inch Bundt or tube pan.
Grease and flour 8 x 14-inch pan. Spread coconut and pecans on bottom. Mix cake according to package. Pour over pecans and coconut. Melt butter or oleo; add cream cheese and powdered sugar. Mix well. Spread over cake. Bake at 350° for 45 to 50 minutes or until done.
Mix all ingredients together and bake in loaf pan at 325° for 1 hour.
Dissolve yeast in warm water. Stir in sugar and salt. Stir in oil, eggs and 4 cups flour; mix well. Add 2 1/2 cups flour and knead in bowl. Cover with greased foil. Refrigerate 4 hours or up to one week. Take out as much as you want to bake at a time.
Combine cooked, well-drained spinach with all ingredients and mix well. Pour into greased 7 x 11-inch baking dish. Bake at 350° for 25 to 30 minutes or until knife inserted in center comes out clean. Cut into squares to serve.
Mix the first 4 ingredients; let stand 1 hour. Mix the cornstarch, cinnamon, nutmeg and salt. Gradually pour syrup from peaches; cook until thick and clear. Mix with peaches, stirring gently. Place peach mixture on bottom crust of pie shell. Roll top crust and place over peaches. Bake in preheated 450° oven for 10 minutes. Reduce oven temperature to 350° for 30 minutes. Best if sets to cool for awhile.
Put cheese, Worcestershire, salt and dry mustard in pan. Heat on low, stirring constantly until melted. Beat eggs until foamy. Add to cheese mixture gradually; stirring constantly. Pour into pie crust. Bake at 325 degrees for 25 minutes. Decorate with tomatoes, Parmesan cheese, salt and pepper. Bake another 15 minutes.
Combine apples, cinnamon, salt and water. Spread in greased 8-inch square pan. In bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over apples. Bake at 350° for about 40 minutes. Serve warm.
Preheat oven to 450°. Mix broccoli, soup, chicken and onion powder into ungreased baking dish, 13 x 9 x 2-inch. Mix remaining ingredients and milk. Pour evenly over soup mixture; sprinkle with parsley. Bake 30 minutes until golden brown. Let stand 5 minutes. Makes 8 to 10 servings.
Cook macaroni, mix in butter, onions, green pepper, celery soup, Spam and black pepper. Top with grated Cheddar cheese. Bake 35 to 40 minutes at 350°.
Combine cream of mushroom soup, onions, cheese, mayonnaise and 1/2 of bread crumbs together. Mix in broccoli. Place in baking dish. Spread remaining bread crumbs over the ingredients. Pour the melted butter over the bread crumbs. Bake at 350° for 30 minutes or microwave for 15 minutes.
Wet bread and squeeze out by hand excess water. Mix all ingredients together, crushing Italian seasoning between fingers. Then form large patties by hand. Put in large skillet and cook slowly until browned on both sides. Pour off excess grease. Mix 1 cup ketchup and 1 cup water. Pour over meat; cover and let simmer 30 to 40 minutes. Thicken gravy with 1 tablespoon cornstarch and 1 cup water (will not use all of it) or use your own thickening. Wonderful for summer when you do not want to use oven.
Heat oven to 375°. Mix cream of mushroom soup with cheese and rice. Thaw broccoli and combine with cheese mixture in a casserole dish. Evenly distribute butter on the top and place in oven until bubbly, approximately 45 minutes.
Wash cucumbers; remove 1/4 inch from ends. Cut into 1/4-inch slices. Combine cucumbers, red pepper, onion and garlic in a large bowl. Add salt; stir well. Pack ice over cucumbers; cover and let stand 3 hours. Remove garlic; rinse and drain.
Saute bacon slowly and pour off most of the fat. Brown chopped onion and beef in hot fat. Add salt. Wash rice, drain and add with 1 1/2 cups tomato juice and paprika to meat. Pour into greased casserole and bake in moderate oven (350°) until rice is tender, about 30 minutes, adding more tomato juice as it is absorbed. Serves 6.
Cut head of lettuce and cauliflower in large pieces. Cut onion up; put with lettuce and cauliflower. Dice and fry bacon (drain). Mix bacon with mayo, sugar and Parmesan cheese; spread over salad and chill overnight. Toss before serving.
Fry hamburger; drain. In 3 quarts of boiling water, add potatoes, carrots and celery. When near done, add noodles, rice, cabbage, stew seasoning, chopped tomatoes and paste. Then add hamburger. Keep plenty of juice in pan.
Grease and flour 10-inch tube pan. Beat butter until creamy; gradually add sugar, until light and fluffy. Add eggs, one at a time. Beat 2 more minutes. Combine flour, salt and baking soda. Add to creamed mixture alternately with sour cream (begin and end with flour). Beat well; add lemon and vanilla. Beat until blended. Put in tube pan. Bake at 350° for 1 1/2 hours. Cool in pan for 15 minutes on rack. Remove; dust with confectioners sugar when cool.
Cook chicken; cool and debone. Cut into bite-size pieces. Stir together yogurt and soup and pour over chicken in 9 x 13-inch casserole. Combine crushed crackers, poppy seed and melted margarine in a bowl. Crumble this mixture over the chicken. Bake 30 minutes at 350°.
Mix and bake cake as directed on label in a 9 x 13 x 2-inch pan. Remove from oven and while still hot poke holes in it and slowly pour cream of coconut over (shake can well before opening). Then slowly pour condensed milk over cake. Chill, then spread LaCreme topping over all. Sprinkle with almonds.
Use a wide-mouth glass gallon jar. Use very ripe peaches (almost not up to standard, they will be so ripe). Wash and place in jar. Do not break the skins. Use as many as will fit without forcing. Add 3 cups sugar. Fill to within 1/2-inch of top with either vodka or gin (about 1 liter). I use a cheap brand since it takes so much. Screw lid on. (You can cover with plastic wrap before putting lid on if you like.)
Mix well and bake at 300° in well-greased and floured Bundt pan. Bake for 1 hour and 30 minutes, until done. Start with a cool oven. Cool on a wire rack.
Cook vegetables for 5 minutes and drain well. Place vegetables in a 9 x 13 pan. Mix remaining ingredients together and sprinkle over top of vegetables. Bake at 350 for 25 minutes.
Melt butter; add onion and saute. Add broccoli; stir and simmer for a few minutes. Add soup and Cheez Whiz and simmer again. Add Minute rice; stir and put in buttered baking dish. Top with buttered bread crumbs. Bake at 325° for 45 minutes to 1 hour.
Mix first four ingredients. Let stand 2 hours. Drain well but do not rinse.
Have round steak sliced very thin, less than 1/4-inch. Cut into strips 2-inches wide and 4-inches long. Salt and pepper to taste. Spread lightly with mustard.
Cream together butter and Crisco. Add sugar and continue to cream until perfectly smooth, about 10 minutes. Add eggs, one at a time, beating until well blended. Add cake flour a little at a time. Slowly add milk, then flavorings. Add baking powder last. (This is a lighter and better blended mixture if electric mixer is used.) Grease and flour a large Bundt pan (or line with foil and grease and flour a large tube pan or a small tube pan and a loaf pan). Pour cake batter into pans and place in a cold oven. Turn temperature to 325° or 350° and bake for 1 hour and 15 minutes. Do not jar cake or remove from oven too soon. Cool slightly and remove from pan. Can be served as a base for strawberry shortcake. Toasted pound cake slices spread with butter make an excellent breakfast treat. Freezes well. Serves 15.
Sift flour, soda and salt in a large mixing bowl. Beat eggs, oil, sugar and milk. Mix well, then add preserves, nuts and vanilla. Mix well. Bake in sheet pan at 350° until golden brown.
Mix all ingredients together. Place in oiled 9 x 13-inch pan. Refrigerate overnight. Top with bread crumbs. Bake 1 1/4 hours at 325°. Let stand 10 minutes before serving.
Mash yolks of eggs with fork. Add the cheese, 3/4 avocado, lemon juice, salt and pepper. Stuff the egg whites. Slice remaining avocado thinly. Put thin slice of avocado on top of eggs.
Soak overnight. Bake in oven for 1 hour and 15 minutes at 350°.
Put rhubarb in greased 1 1/2-quart casserole. Mix sugar and flour together and scatter over rhubarb. Cream brown sugar and oleo together. Add oats, cinnamon, nutmeg and 4 tablespoons flour and mix together until crumbly. Spread on rhubarb. Bake for 38 to 40 minutes at 325°.
Take juice from pineapple and oranges plus enough water to equal 3 1/2 cups. Heat to a boil. Add tapioca until thick, stirring constantly. Pour over fruit and mix. Garnish with maraschino cherries or strawberries. Refrigerate at least several hours.
Sift dry ingredients in large bowl of mixer; add butter, eggs, nuts and bananas. Beat on low speed until all blended, about 1 minute. Pour into greased 8 1/2 x 4 1/2 x 3-inch pan. Bake in preheated 350° oven about 1 hour or until done. Makes 1 medium sized loaf.