HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix stuffing and butter together. Press half of mixture in lightly greased 9 x 13-inch baker. Mix the remaining ingredients together and pour over stuffing. Sprinkle remaining stuffing on top. Bake at 350° for 40 minutes.
Mix and sift flour, baking powder and sugar. Add milk and well beaten egg. Mix well. Pare and core apples, cut in sections and dip each piece of apple in the butter. Fry in deep fat until brown. Drain on paper towels and sprinkle with powdered sugar.
Melt chocolate in water over double boiler until chocolate melts; cool. Sift flour, soda and salt; set aside. Beat egg yolks with sour cream, adding sugar gradually, and beat vigorously until thick. Add chocolate mixture and vanilla mixing well. Add flour, soda and salt to sour cream mixture. Beat until smooth. Fold in stiffly beaten egg whites. Bake in paper lined 13 x 9 1/2 x 2-inch pan at 350° for 45 minutes. Frost with chocolate butter cream frosting.
Mix in beer 4 ounces at a time. Pour the batter into 3 well-greased 3 x 6-inch pans. Drizzle melted butter over the top. Bake for about 50 minutes at 350°. Good at barbecues.
Heat oven to 350°. Lightly grease jelly roll pan. Mix oleo, sugar and egg yolk. Blend in flour and cinnamon. Pat into pan. Beat egg white and water; brush over dough. Sprinkle with nuts. Bake 20 to 25 minutes, until lightly browned. Cut immediately into strips.
Mix sugar and oil; add eggs and crushed pineapple. Beat well. Mix dry ingredients together and add to other mixture. Add carrots and pecans and beat well. Bake in three 9-inch greased and floured pans about 40 minutes at 350°.
Wash and cut rhubarb into small 1-inch pieces. Beat egg; add lemon juice, sugar and flour. Mix together and pour over chopped rhubarb. Stir until well coated. Pour into unbaked 9-inch pie crust. Dot with oleo. Cover with top crust. Sprinkle with 1 teaspoon sugar and prick holes with fork. Bake at 425° for 10 minutes and then at 350° for 30 minutes or until golden brown.
Boil shredded cabbage for 7 minutes. Grate the cheese. Make white sauce with the margarine, flour, milk and salt. Line buttered 13 x 9-inch baking dish with finely crushed potato chips. Add 1/2 of the cooked cabbage, 1/2 of the white sauce mix and sliced hard-boiled eggs. Spread 1/3 cup grated cheese over mixture. Repeat steps, ending with the remaining chips. Bake at 325° for 40 minutes.
Mix first 3 ingredients together. Knead in bowl until thoroughly blended. Lightly spray dough board and rolling pin and roll mixture to 1/2 inch thick. If dough sticks, spray a sheet of waxed paper and place over mixture. Cut out with cookie cutters. Using a straw, punch a hole in each ornament where you will put the ribbon later. Lay out to dry for at least 2 days. Tie ribbon through holes and hang on tree.
Cream together margarine and sugar. Add eggs and vanilla. Mix together the berries, sour cream and nuts. Add alternately the dry ingredients to the liquid ingredients. Grease and flour loaf pans. Bake at 350° for 50 minutes or until done. Makes 3 loaves.
Drain olives; save liquid. In small saucepan, combine 1 cup olive liquid, chili powder, garlic, bay leaves, olive oil, pepper and onion. Heat to boiling. Reduce heat; simmer 5 minutes, uncovered. Stir in pimientos. Place olives in a large jar; pour seasoning mixture over. Cover. Refrigerate. Make at least 3 to 4 days prior to serving. Makes about 3 cups.
In a large bowl, combine ground beef, bread crumbs, milk, egg, onion, 2 tablespoons tomato sauce, horseradish, salt and pepper. Mix well. Put in loaf pan. Combine remaining ingredients and spread over meat loaf. Bake at 350° for 1 hour and 15 minutes.
Mix wafers and butter and spread in a 13 x 9-inch pan. Arrange sliced bananas over crust. Beat together milk and lemon juice until thick. Add sour cream. Pour over bananas. Mix together pineapple and Cool Whip and spread over sour cream mixture. Sprinkle with pecans, coconut and cherries. Refrigerate 24 hours.
Place onions in skillet; add sugar, mustard, garlic salt, salt and vinegar. Cook 20 minutes, covered. Add onion mixture to beans. Add bacon. Bake 1 hour at 350°. Serves 12. This fills a 3-quart casserole.
In a medium saucepan, heat butter with water over high heat, stirring occasionally, until butter is melted and mixture is boiling. Add salt and flour all at once. Stir vigorously over low heat until mixture leaves sides of pan in a smooth compact ball. Remove from heat. Quickly add eggs, one at a time, beating well after each addition until smooth and shiny. Drop mixture by spoonful on ungreased cookie sheet, 3-inches apart, shaping each into a mound. Bake in a 400° oven 50 minutes. Cool on wire rack.
Prepare spaghetti according to package directions; drain. In medium skillet, cook sausage until no longer pink. Drain, reserving 2 tablespoons drippings. Add cabbage, onion, apple and garlic. Stir-fry just until tender. Stir in next 4 ingredients. Add spaghetti. Cook and stir until hot. Remove from heat. Add cheeses; toss to mix. Arrange on warm serving platter. Garnish as desired. Serve immediately. Refrigerate leftovers.
Mix together meat, egg, bread crumbs, salt and pepper. Shape into 1-inch balls. Simmer catsup, water and cookie crumbs for 5 minutes. Add brown sugar, salt and sauerkraut. Heat to boiling. Add meatballs; lower heat and simmer for 45 minutes. Serves 4 to 6.
Melt butter, sugar and salt gradually and add milk until it starts to thicken. Beat eggs and then stir them in. Bake at 350° for 1 hour.
Chop tomatoes, peppers and onions fine. Boil all together slowly, then add spices and sugar and boil 3 to 4 hours. Bottle and seal while hot.
Blanch the broccoli in salted, boiling water for 3 minutes or until it is bright green. Refresh under cold water and allow to drain. Trim the tough stalks from the spinach and wash well, without draining the spinach. Put the spinach in a large pot and cook over low heat, covered, until wilted, about 4 to 5 minutes. Squeeze out the water and chop roughly. Set aside.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; add to creamed mixture just until combined. Stir in walnuts. Spread into an ungreased 13 x 9 x 2-inch baking pan. Bake at 350° for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Butter a 13 x 9-inch Pyrex dish. Line with graham crackers (not crushed). Mix together pudding and milk. Fold in Cool Whip. Pour half of this mixture over graham crackers. Place another layer of graham crackers over this and pour rest of the pudding mixture over crackers. Lay a third layer of graham crackers on top. Frost top layer with Fudge Frosting and let set all day or night in refrigerator.
Fry sausage and drain. Drain 3 cans of peas; use juice and all of the other 3 cans. In a 6-quart pot, stir in peas, onions, salt, pepper, water and sausage. Bring to a boil and cook on medium for 45 minutes. Add cooked rice and simmer 20 minutes more. The soup will be thick, so stir frequently to keep from sticking.
Heat oven to 375°. Grease 1 1/2-quart casserole dish. Toast bread; crumble and mix with butter. Combine cheese and soup. Heat slightly to melt cheese. Add almonds. Place half the asparagus in prepared dish. Cover with slices of 1 egg and half of the soup mixture. Repeat layer. Sprinkle buttered bread crumbs over all. Bake until bubbly and browned, about 30 minutes.
Cook broccoli in boiling water just enough to separate. In bowl, combine soup, mayonnaise, beaten eggs, onion and salt and pepper to taste. Pour this into broccoli, mixing well. Sprinkle cheese on top. Melt margarine and mix into stuffing; sprinkle on top of broccoli mixture. Bake at 350° for 45 minutes.
Combine softened cheese, strawberries and sugar. Process until smooth. Fold in whipped cream and freeze in pie shell. Top with additional frozen or fresh strawberries to decorate.
Combine cream cheese and 1/2 cup milk, beating on low speed until well blended. Add remaining milk and pudding mix. Beat on low speed 1 minute. Layer wafers, bananas and pudding mix until all used, ending with top layer of pudding. Cover with a layer of Dream Whip. Serves 8 to 10.
Place chicken in shallow pan and pour other ingredients over chicken. Cook covered in oven at 375° for 1 hour.
Heat enough oil in a skillet to cover the bottom. Salt tenderloins. Dredge in flour. Lightly brown both sides in oil. Pour off some of the oil before next step. Generously sprinkle tenderloins with lemon pepper seasoning. Mix soup and 1/2 can of hot water and pour over tenderloins. Sprinkle with a little more lemon pepper seasoning. Cover and simmer for 20 to 25 minutes. Serve with rice or mashed potatoes.
Brown in skillet walnuts, Ramen noodles, butter, and almond slices. Set aside and cool. In a large salad bowl, combine broccoli, romaine lettuce, chopped green onions. Mix together oil, sugar or Splenda, vinegar, soy sauce, and salt and pepper to make dressing. To romaine mixture add nut mixture and toss. Pour dressing over salad mixture and toss.
Wash strawberries and sprinkle with salt and let drain. Bake pie shell and let cool. Cook 7-Up, sugar, cornstarch and food coloring until thick and clear. Cool. Add strawberries and pour into pie shell.
Cream together margarine and sugar. Add eggs, one at a time. Sift together flour, baking powder and salt. Add alternately with the syrup. Add vanilla. Mix well. Bake in a sheet cake pan which has been floured and greased at 350° for 30 minutes.
Preheat oven to 375°. Prepare cake as directed on box. Combine water, orange juice and food coloring. Add grated orange peel; mix. Bake and cool as directed on box.
In a large bowl, combine water, yeast, sugar and salt. Stir until dissolved. Add flour (dough will be wet). Place dough onto floured platter.
Place each chicken breast in the center of a 12-inch square piece of aluminum foil. Fold sides of foil up so the lemon juice won't run out. Halve the lemons and squeeze the juice of 1/2 lemon over each chicken breast, then sprinkle each with 1/4 teaspoon tarragon and black pepper. (I also add 1/2 to 1 teaspoon of wine, poured over each piece of chicken.) Fold foil together and seal well. Bake wrapped chicken in shallow baking dish at 350° for 45 minutes. Makes 4 servings.
In a large skillet over medium heat, melt butter. Add onion and garlic. Cook and stir 5 minutes or until onion is transparent. Stir in oregano and sausage and cook about 5 minutes more. Stir in potatoes, salt and pepper until potatoes are well coated with butter. Place mixture in slow cooker. Cover and cook on High 3 to 4 hours or on low for 6 to 8 hours, stirring every hour if possible. During last 30 minutes of cooking, add cabbage and peppers. Sprinkle with Parmesan cheese before serving. Makes 6 side dish servings or 4 main dish servings.
Blend all ingredients well. Pour into greased pie tin. Bake at 350° for 45 minutes. Serves 8.
Brown ground beef in a large skillet. Drain. Mix in can of	tomato	sauce,	corn, green beans, new potatoes and spices. Let simmer on stove for 30 to 45 minutes. Serve with corn bread.
Mix the crumbs, butter and seasonings. Sprinkle a layer of crumb mixture 1/2 inch thick in the bottom of a buttered baking dish. Cover with oysters. Add a little milk, then a layer of crumb mixture. Repeat until all the mixture has been used. Be sure a layer of crumbs is on top. Bake 35 minutes in a moderate oven.
Mix all and shape into 1-inch balls. Bake at 350° for 10 to 11 minutes on ungreased baking sheets. "Do not overcook." Cool on wire rack. Makes 3 1/2 dozen.
Drain pineapple and save syrup. Combine the syrup with the jelly or preserves, ketchup, cloves, cinnamon and salt. Heat to boiling.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the dry ingredients and add to the cream mixture, mixing well. Fold in the mashed bananas, vanilla and walnuts. Pour into the prepared pan. Bake for 50 to 60 minutes or until a tester inserted in the center comes out clean. Cool in the pan for 2 minutes, then invert on a rack.
Spread pineapple in a lightly buttered 13 x 9 x 2-inch baking dish; sprinkle with cake mix, blueberries and sugar. Drizzle with butter and top with pecans. Bake at 350° for 45 minutes or until bubbly.
Put onions and oil into 3-quart casserole. Cover tightly and microwave on High for 2 to 3 minutes. Wash rice briefly in a sieve under cold, running water; drain well. Add to onions in a casserole along with rest of ingredients, except almonds. Cover tightly and microwave on High for 7 minutes; stir. Cover and microwave until liquid is almost absorbed, 8 to 10 minutes longer. Stir. Cover and let stand 10 minutes. Stir again and top with almonds.
Unwrap ice cream sandwiches and place side by side in a 13 x 9 pan. Top with caramel topping, nuts and Cool Whip. Freeze until ready to serve. Cut into squares to serve.
Combine first 4 ingredients in small bowl; spread on 1 slice of bread. Top with remaining bread to form a sandwich. In small bowl, beat egg with water. Transfer to small, shallow pan and soak sandwich, turning occasionally, for 10 minutes or until all egg is absorbed. Melt margarine in small skillet; add sandwich. Cook until bottom is golden brown; turn and brown other side. Top with strawberry spread and serve. Serves 1.
Bring vegetables, spices, sugar and vinegar to a boil and fill 10 pint jars. Seal. The liquid that you drain off can be put in tomato juice if making it the next day.
In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2 inch balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.
Line a 9-inch pie plate with 1/4 cup of the graham cracker crumbs. Beat egg whites, water and milk to stiff peaks. Add egg yolks, lemon zest and lemon juice; beat 1 minute, gradually adding sugar. Spoon into pie plate. Sprinkle remaining crumbs over top. Freeze at least 2 hours.
Wrap cubes of ham and cheese in biscuits. Toast on grill. Serve with pickle relish.
Leave cream cheese at room temperature. Mix with onions that are chopped real fine. Cut up corn beef with scissors and mix in. Add Accent and Worcestershire sauce. Roll ball in chopped pecans. Refrigerate.
Brown ground beef and sausage, stirring until crumbly. Add onions, spices, tomato paste and garlic. Mix well. Cook for 10 to 15 minutes and cool. Combine egg, cottage cheese and Parmesan cheese in bowl and mix well. Press crescent rolls into two 3 x 10-inch rectangles. Layer ground beef mixture, egg and cheese mixture and Mozzarella cheese on rectangles. Roll each to enclose filling. Place on baking sheet. Brush with milk. Sprinkle with sesame seed. Bake at 350° for 20 minutes. Serves 4 to 6.
Mix sugar and cornstarch. Gradually add milk, stirring until smooth. Add eggs, corn, butter and salt. Mix well. Pour into greased 1-quart baking dish. Sprinkle with nutmeg. Place in pan of hot water. Bake at 300° for 1 3/4 hours.
*Choose any 1 vegetable or combine several. Vegetables should total 1 pound before cooking.
Cut the vegetables into chunks. Heat oven to 400°. Mix all ingredients in shallow baking pan in a single layer. Bake for 45 minutes or until potatoes are tender and golden brown, stirring occasionally. Serves 4 to 6.
Brown ground beef and onion in a large saucepan. Drain off fat. Add remaining ingredients. Bring to a boil and simmer, covered, for 30 minutes or until vegetables are tender. Yield: 4 servings.
Cook hamburger, bell peppers and onion. Add cheese. Add to meal, corn, oil, milk and salt. Mix all together and bake at 400° for 20 to 25 minutes or until brown.
Mix ground beef, crumbs, onion, milk, egg, and next four seasonings; Gently shape into 1-inch balls, melt shortening in large skillet. Brown meatballs. Remove meatballs from skillet, drain fat. Heat chili sauce & jelly in skillet until jelly is melted, stirring constantly, Add meatballs & stir until coated. Simmer 30 mins. Serve hot in chafing dish. Makes 5 dozen.
Cook ground beef with onions until browned and drain well. Spoon into a 13 x 9-inch ungreased baking dish. Into this stir taco seasoning, drained corn and tomato sauce. Spread evenly in dish. Sprinkle 1 cup shredded cheese on top. Mix Bisquick, milk and eggs until well blended. Pour over beef mixture. Bake at 375° for 35 minutes. Serve with lettuce, tomato, salsa and sour cream.
Heat butter until bubbly. Place egg yolks, lemon juice and salt in blender. Blend at low speed. Uncover. Pour hot butter in. Continue to blend. Makes 1/3 cup.
Mix sugar and syrup and bring to a boil. Remove from heat and add peanut butter mix. Add cornflakes and stir until all are coated with syrup mixture. Drop by teaspoon into wax paper. Cool and serve.
Cream butter and sugar; add eggs, one at a time. Dissolve soda in milk; add flour alternately with buttermilk to creamed mixture. Roll nuts, candy and dates in extra flour, then add coconut. Add to cake batter. Bake in tube pan at 250° for 2 1/2 hours. Mix 2 cups white sugar, and 1 cup orange juice; pour on cake while hot. Store cake in pan overnight. Can also bake in loaf pans.
Mix 1 egg with box of cake mix and 1/4 cup butter (melted). Grease a 9 x 13-inch pan. Press mixture into the bottom. Mix 2 eggs, powdered sugar and cream cheese. Pour on top of other mixture. Bake at 350° for 1 hour.
Drain squash and combine all other ingredients. Set aside enough stuffing or topping. Bake in casserole dish 20 to 30 minutes at 350°.
Preheat oven to 350°. Butter two large cookie sheets. Beat egg whites and cream of tartar until soft peaks form. Add sugar, 2 tablespoons at a time, beating constantly until stiff and glossy. Fold in vanilla, nuts and chocolate chips. Drop by rounded spoonfuls onto a buttered cookie sheet. Put in preheated oven, then turn oven off. Leave in oven for several hours or overnight until crisp.
Sprinkle tenderloins with salt and pepper. Brown in skillet in butter about 5 minutes per side. Remove. Cook onion and celery in same skillet until tender; add more butter if needed. Remove. Add flour and 1 Tbsp. butter to skillet. Stir over medium heat until paste forms. Add chicken broth to skillet. Bring to boil, stirring constantly. Stir in celery and onion. Layer rice in casserole. Layer chicken pieces over rice. Pour thickened celery broth over meat. Cover and bake for 1 hour in 350° oven.
Spread pineapple in ungreased 9 x 13-inch pan. Spread blueberry mix over pineapple. Spread dry cake mix over blueberries. Cut margarine into pats and lay on cake mix. Sprinkle nuts on top of margarine. Bake at 350° for 30 minutes. May top with whipping cream.
Put cabbage and onions in large bowl. Heat remaining ingredients in saucepan, bringing to a boil. Pour over cabbage and onions; toss. Refrigerate overnight.
Cook chicken and have noodles cooked and drained. Melt butter. Blend in flour and seasonings. Add broth. Cook, stirring until thickened. Stir in mushroom soup, chicken and stuffing mix. Add cooked noodles and mix. Bake at 350° about 20 minutes or until bubbles.
Spread brown sugar in pie crust; sprinkle with flour. Pour milk over it. Dot with margarine. Do not stir. Sprinkle pie with cinnamon or allspice. Bake at 350° for 30 to 45 minutes until set.
Press 1 package rolls in 9 x 13 greased pan. Beat cream cheese, 1 cup powdered sugar and flavoring until smooth. Smooth cream cheese mixture over rolls. Cover with the other package of rolls. Bake at 350° for 15 to 20 minutes.
Combine cream cheese, Cheddar, onion, mayonnaise and Worcestershire sauce. Spread on bread that has been cut lengthwise. Add ham and roast beef slices.
Mix all ingredients in a large stockpot. Cook at high temperature for half an hour; then simmer for an additional hour.
Brown chops in little portion of bacon drippings. On top of each chop, place 1 small onion (sliced) and 1 lemon (sliced) and salt and pepper. Mix and pour over chops: tomato soup and water. Cover and simmer for 45 minutes. Serve over rice.
Preheat oven to 350°. Spray a loaf pan with nonstick cooking spray. Combine flour, baking powder, baking soda and cinnamon and set aside. In a larger bowl, whisk together applesauce, sugar, egg whites, banana and vanilla. Add flour mixture all at once and stir gently to blend. Pour batter into prepared pan and bake 50 to 60 minutes or until knife inserted comes out clean. Cool bread completely.
Combine all ingredients. Let stand for 20 minutes in greased loaf pan. Bake 1 hour at 350°.
In bowl, beat eggs, oil and vanilla. Set aside. In another bowl, mix flour, sugar, salt and cinnamon. Stir in carrots, raisins, nuts, coconut and apple. Combine well, then add wet ingredients from other bowl. Stir just until combined. Spoon into well-greased muffin tins, filling to top for large breakfast muffins. Bake at 350° for 20 to 25 minutes.
In small bowl, beat butter, orange peel and orange juice until well blended. Refrigerate to chill.
Pour boiling water over dates and 1 teaspoon baking soda; let cool. Cream shortening and sugar. Add beaten eggs, then add cooled mixture. Sift together the flour and 1/4 teaspoon soda; add to creamed mixture. Mix well. Pour into a 13 x 9 x 2-inch pan that has been greased and floured. Mix the last 3 ingredients; spread on top of cake. Bake at 350° for 30 to 35 minutes.
Cook pasta until tender. Drain. Shake together vinegar, olive oil, salt, pepper and Parmesan cheese. Mix together remaining ingredients; add pasta and pour dressing over, tossing to coat. Chill.
Mix together pie filling and almond flavoring in microwave-safe dish. Cook on High 3 to 4 minutes until bubbly. Sprinkle on top of sauce the cake mix, then slice butter or margarine on top. Combine pecans, cinnamon and nutmeg. Sprinkle over sliced butter. Cook on High 12 to 13 minutes or until cake is firm.
Brown together, onions, pepper and celery. Pour off grease. Add remaining ingredients and bake in casserole 1 hour at 350° or until thick.
Thaw bread dough or mix box dough for pizza crust. Spread on greased cookie sheet (like for a pizza). Mix next 7 ingredients and spread on dough. Cover with toppings you want; roll like a jelly roll. Place seam side down and brush with egg white. Bake at 350° for 30 to 40 minutes.
Cream shortening and sugars in a large mixing bowl. Add flour and crumble together. Set aside 1 cup of this mixture. Mix eggs, salt, soda and yogurt together in small mixing bowl. Add this to the sugar mixture and combine (seems better if not completely smooth) and pour into a greased and floured 9 x 13 x 2-inch pan. Bake about 40 minutes at 350°.
Sift in large mixing bowl the flour and sugar. In a saucepan, put cocoa, cold water, oleo and shortening. Bring to a boil. Pour over flour and sugar; add eggs, buttermilk, soda, cinnamon and vanilla. Bake in large 11 x 17-inch pan at 350° for 20 minutes or less.
Combine orange and onion in a large shallow dish. Pour vinegar over mixture and toss. Sprinkle with parsley. Cover and refrigerate 4 hours; stir occasionally. Toss gently. Serve over mixed greens using slotted spoon. Makes 3 servings.
Cook noodles per directions and set aside. Melt butter and saute onion and sausage 8 to 10 minutes. Add cabbage and saute 5 minutes. Stir in caraway seed, salt and pepper. Stir in noodles and sour cream. Heat through 5 to 10 minutes.
Brown steak on both sides in oil in frying pan. Combine salt, pepper, dry mustard, minced onion, water and vinegar and pour over steak. Cover tightly and cook about 1 1/2 hours over low heat. Drain orange sections and pineapple chunks, reserving 3 tablespoons liquid and blend in brown sugar and cornstarch. Put steak on platter to keep warm. Put fruit and sugar mixture in pan with drippings and cook 2 or 3 minutes. Pour over meat and serve.
Preheat oven to 350°. Grease a loaf pan. Soak apricots in warm water for 30 minutes. Cream butter, sugar and eggs well. Stir in orange juice. Combine dry ingredients and add to egg mixture. Drain apricots well. Add with nuts to batter. Bake approximately 45 minutes to 1 hour.
Tips: Use more carrots (makes sweeter) or garlic or oregano if you like more herbs; whatever you desire, it's always good.