HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, soak bread crumbs in milk for 10 minutes. Add remaining ingredients, and mix well. Place in a greased baking dish and cover. Bake in a 300° oven for 25 minutes. If desired, you can add a meringue topping and brown.
Mix according to directions. Bake 20 minutes in a greased 11 x 17-inch cookie pan.
Sprinkle pudding over fruit and stir gently. Chill. Just before serving, slice bananas into other fruit.
Put meat through grinder (fine grind) with onion and crackers. Add slightly beaten eggs, milk and salt. Drop into hot oil. Flatten with spatula and fry on each side until brown and crisp.
Mix all the ingredients together. Put into 2 small loaf pans. Bake at 325° for 45 to 55 minutes or until toothpick comes out clean.
Mix first 4 ingredients and roll in balls. Cool in refrigerator or freezer a short time. Heat chocolate bar, chocolate chips and paraffin wax in double boiler. Dip peanut butter balls in chocolate mixture.
Cut chicken into thin strips. Coat with mixture of 1 tablespoon cornstarch, sherry or water and garlic. Let sit 10 minutes. Combine next 3 ingredients, with remaining cornstarch; set aside. Heat 1 tablespoon oil in wok or skillet. Add chicken and stir-fry 3 minutes. Remove from skillet. Heat remaining oil in same pan in skillet over high heat. Add vegetables. Stir-fry 2 minutes. Return chicken to pan with broth mixture. Cook, stirring until sauce boils and thickens. Remove from heat. Stir in soy sauce. Serve over rice or pasta.
Rinse chicken in cold water. Remove excess fat and place chicken in a large pot with the 12 cups water; bring to a boil. With a metal spoon, skim off all foam. Add onions, parsley and salt or aromat and salt. Reduce heat and simmer for 1 1/2 hours. Remove chicken and cool. Chop into small pieces. Add celery, carrots, warm water with bouillon cubes and pepper to the stock. Simmer for 40 minutes. Add the noodles and chopped chicken the last 10 minutes of cooking.
To melted chocolate, add butter, sugar, eggs, flour and vanilla, beating well. Spread mixture on baking sheet, 12 x 16-inch, or in three pans, 8 x 8-inch. Sprinkle with nuts. Bake in hot 400° oven for 15 minutes.
Wash cukes, peel and slice paper thin into a bowl. Sprinkle with salt. Mix well, turning slices over in the salt. Put plate over cukes in bowl and press down. Let stand for 1 hour. Drain juice.
Cook raw potatoes at High 10 to 12 minutes; let stand 3 to 5 minutes after cooking. You may need to turn potatoes over after 5 to 6 minutes. Cut a thin slice (lengthwise) from each potato. Scoop out cooked potato, leaving a thin shell. In small bowl, combine potato, cottage cheese, oleo, egg, onion and milk mixture, salt and pepper; mix until smooth. Spoon potato mixture into shell; sprinkle with paprika. Arrange potatoes in a circle in a microwavable dish. Cover with wax paper. Cook at Medium 4 minutes. Let stand uncovered 3 minutes before serving. Contains approximately 2 to 3 grams fat per potato. Makes 2 to 4 servings.
Melt shortening and cool. Add 1 cup sugar, molasses and egg. Mix well. Combine flour, soda, salt and spices. Add to sugar mixture until blended. Shape dough into 1-inch balls. Roll in sugar. Place on a greased cookie sheet 2 inches apart. Bake at 375° for 8 minutes or until done. Yields about 4 dozen.
Cook string beans; drain and put into casserole dish. Add tomatoes, cooked hamburger and cheese. Mix Jiffy corn bread mix as directed on box. Spread on top of other ingredients; bake in 375° oven until corn bread mix is golden brown.
Sift first 3 ingredients together. Mix next 4 ingredients together and add to dry mixture. Fold in egg whites. Pour into casserole and bake in 1-inch hot water 45 minutes at 350°.
Mix apple slices and cranberries; sprinkle with sugar. Spread in a 7 x 11-inch or 9-inch square pan. Melt margarine; add oatmeal, flour, brown sugar and pecans. Mix together and spread on the fruit mixture. Bake at 350° for 1 hour. Serves 8 to 10.
Cut 4 squares of the chocolate into 1/2-inch chunks; set aside. Beat butter and sugars, eggs and vanilla until light and fluffy. Mix in flour, baking powder and salt. Stir in chocolate chunks and walnuts. Refrigerate at least 30 minutes. Drop dough by heaping teaspoonfuls 2 inches apart onto greased cookie sheets. Bake 8 to 10 minutes. Cool 5 minutes, then remove from cookie sheets. Melt remaining 4 squares chocolate. Spread top half of each cookie. Makes 4 dozen.
Mix first 4 ingredients in large mixing bowl. In separate bowl, mix together, mayonnaise, sugar and vinegar. Combine all ingredients together and marinate in refrigerator for several hours or overnight.
Combine yogurt, Blue cheese, sugar, vinegar and pepper. Stir in cucumber. Cover and chill. Stir in 1 to 2 tablespoons milk to thin, if desired. Makes 1 1/2 cups (12 servings).
Combine ingredients, except sour cream. Pour half of mixture in glass baking dish, approximately 8 x 12-inches. Refrigerate until set. Then add half the sour cream and top with remaining gelatin mixture. Refrigerate until set, then top with remaining sour cream. Chill.
Mix peanut butter, butter and vanilla. Add sugar until mixture can be formed into marble sized balls. Place in freezer.
Thoroughly cream shortening and sugar. Add egg yolks and vanilla; beat well. Add sifted dry ingredients alternately with graham cracker crumbs and milk. Add nuts. Fold in egg whites. Bake in 2 waxed paper lined 8-inch layer cake pans in moderate oven (350°) for 25 minutes.
Mix hamburger, cracker crumbs, onion and 1/2 cup milk. Pat evenly on cookie sheet and refrigerate overnight. Cut in serving size pieces and dust with flour and brown. Put in roasting pan with 1 can mushroom soup and rest of can of Pet milk. Bake 1 hour 30 minutes at 325°.
Heat oven to 375°. Mix cake mix, margarine and water until blended. Pat into greased 13 x 9-inch pan. Bake 20 to 22 minutes. Layer marshmallows, chips, coconut and pecans over crust. Bake 2 to 3 minutes or until marshmallows begin to melt. Cool and cut into bars.
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover. Refrigerate 2 hours. Cut center out of 1 loaf of bread. Put bowl of dip in center of bread. Tear up other loaf into pieces used for dipping. Makes 3 cups.
Combine ham, Ricotta cheese, salad dressing and onion; mix lightly. Fill pasta shells with ham mixture. Place, filled side up, in shallow baking dish. Add 2 tablespoons cold water to dish. Cover with foil. Bake 30 minutes at 350°.
Can add a little poultry seasoning, if desired. Bake at 350° for 20 to 30 minutes.
Melt butter. Add dry ingredients, then eggs, one at a time. Fold in pecans. Bake at 350° for 30 minutes.
Salt meat. Roll in flour. Brown entire surface in hot fat. Place on rack in Dutch oven. Add 3 tablespoons flour to hot fat. Brown. Add 3 cups water and 1 teaspoon salt and make a gravy, stirring while it cooks. Place roast in Dutch oven. Add gravy. Cover with tight fitting lid. Simmer until meat is tender. Add vegetables and cook about 20 minutes longer. Roast may be cooked in pressure saucepan instead of Dutch oven.
Dissolve the Kool-Aid and sugar in water. Add remaining ingredients just before serving.
In a large saucepan, combine 1 1/2 cups apple juice, candies, food coloring, vanilla and apples. Bring to a boil, then simmer just until apples are tender, about 10 to 15 minutes, stirring frequently.
Mix mayonnaise, Dream Whip and cream cheese with beater. Add sugar and cranberries and pour into 9 x 13-inch pan; freeze.
Mix all ingredients together thoroughly. Pour into loaf pan or muffin pan. Bake at 350° for 35 to 45 minutes (loaf) or 15 to 20 minutes (muffins). Serves 12.
Brown meat and onions in oil. Add garlic salt, ginger and water. Bring to a boil. Add peppers and cover. Simmer for 10 minutes. Mix cornstarch and soy sauce. Add to ingredients. Stir and simmer for 5 minutes. Add 1 can Chinese vegetables, if desired. Serve over rice.
Soak goose in strong vinegar water for about 2 hours before cooking. When ready to cook, rub goose well with salt and margarine. Put onion, apple and celery inside goose and place in a roaster. Cover and cook in oven at 325° until tender. The age of the goose will determine the length of cooking time. Remove goose to a serving platter.
In a large salad bowl, combine fruits; set aside. In a small mixing bowl, beat pudding mix, milk and orange juice concentrate for 2 minutes. Add sour cream; mix well. Spoon over fruit; toss to coat. Cover and refrigerate for 2 hours. Yield: 8 to 10 servings.
Mix all ingredients together. Pour into two well-greased loaf pans. Bake in a 300° oven for approximately 1 hour. Makes 2 loaves.
Make pudding as directed. Add condensed milk to pudding and whip until well mixed. Layer bananas, wafers and pudding. Top with Cool Whip and dessert is ready.
Brown beef, stirring to separate. Add soup and water. Heat thoroughly, stirring now and then. Serve on buns. Top with cheese.
Mix shortening, sugar and eggs. Stir in sour cream and vanilla. Stir in dry ingredients. Chill at least one hour.
Cook hamburger meat until done. Add pasta sauce. Let simmer for 10 minutes. Set aside. Cook lasagne noodles following directions on box.
Combine cake mix, eggs, water, oil and cinnamon in large bowl. Beat at medium speed for 2 minutes. Fold in zucchini and orange peel. Pour into greased and floured cake pan. Bake at 350° for 45 to 50 minutes. Let cool 15 minutes. Jab with toothpicks. Make syrup of sugar and orange juice. Cook on medium until sugar dissolves. Spoon over bread. Cool and garnish with orange slices and confectioners sugar.
Melt butter; stir in flour, salt and pepper, cooking 2 minutes. Slowly stir in milk and continually stir until thickened. Remove from heat. In 2-quart casserole, arrange sliced potatoes, onion, then sauce. Repeat layer. Cover and bake at 350° for 1 hour. Uncover and bake until potatoes are tender. Makes for 10.
Dissolve sugar in hot water (do not boil). Bring to just under room temperature. Add cantaloupe, cinnamon, salt and Port-wine. Blend and freeze for 45 minutes. Remove from freezer. Stir in cream and freeze 1 hour to 1-1/2 hours. Spoon into small dessert bowls and garnish with mint leaves. Makes six to eight servings.
Brown ground beef in skillet and drain. Put egg noodles in a casserole dish. Add ground beef and cream of mushroom soup. Top with Tater Tots and grated cheese. Bake uncovered at 325° for 30 minutes.
Cut apples into small pieces. Add 1 teaspoon sugar and lemon juice; let mixture settle for 10 minutes. Beat eggs, 1 cup sugar, oil, vanilla, baking powder and flour until moist.
Prepare rice to package directions. In large skillet brown meat and onion; drain. Stir in other ingredients except rice and cheese; heat through. Remove from heat. Add rice. Sprinkle with cheese.
Mix powdered sugar and cream cheese together and layer on crust. Add layer of crushed pecans, followed by layer of Cool Whip and top with cherry pie filling. Place in refrigerator until ready to serve.
Dissolve yeast in water. Stir in sugar, salt and oil. Stir in flour. Let rise for 5 minutes. Add favorite toppings. Bake for 20 minutes in a pizza pan at 425°.
Place all ingredients in large bowl and mix well. Form into 1-inch balls. Touch tops in sugar and place 2-inches apart on cookie sheet. Bake at 350° for 10 minutes. Yields 6 dozen, good cookies.
Mix salt and cabbage. Let salt and cabbage stand 1 hour. Squeeze out excess moisture. Add carrots and peppers. While this is standing for 1 hour, make the dressing.
Empty can of soup into cooking container. Measure milk into can until 2/3 full. Blend a little milk at a time into the soup and stir until well blended. In skillet cook onion in butter or margarine and also cook sweet pepper (red) until both are limp and onion is transparent. Add to the soup mixture. Add parsley and blend well. At this point, either microwave on High for 4 to 5 minutes until it comes to a boil, or cook over stove, stirring constantly until it comes to a boil. Watch closely that it doesn't stick. Add turkey and heat until warm approximately 3 minutes in microwave or stirring constantly on the stove. Serve over toast or split biscuits.
In 10-inch skillet, brown hamburger. Drain. Add frozen vegetables, rice, soup, milk, onion and half the cheese. Cover and simmer 15 minutes, stirring occasionally. To serve, sprinkle with remaining cheese. Makes 4 servings.
Mix all of these ingredients with stick of margarine on top. Cook in microwave Full power 2 1/2 minutes. Put nuts in and stir until margarine is mixed in well. Pour in pan with wax paper. Chill for 1 1/2 hours.
Mix dry ingredients together. Mix liquid ingredients separately and pour into dry. Stir together well. Pour into an 8 x 4-inch greased and floured loaf pan. Bake at 400° for 1 hour. Doubled recipe makes 5 gift loaf pans.
Melt oleo in very large bowl.	Microwave on High for 1 minute. Stir after 30 seconds. Add Worcestershire sauce, garlic salt, onion salt, garlic powder, onion powder, cayenne, mixed nuts and cereal (Crispix or Chex). Mix well. Microwave on High 6 minutes, stirring after each minute.
Heat oil in a large skillet. Add hot pepper flakes, garlic, scallions, tomatoes and artichoke pieces and cook until scallions are softened and slightly browned, about 5 minutes. Add cooked and drained Antoine's Fusilli and toss. Season with salt and pepper and add Parmesan cheese to taste. Toss well and serve with additional Parmesan. Serves 2 to 4.
Preheat oven to 350 degrees. Grease and lightly flour the bottom only of a 9x13x2 inch baking pan. Combine the cake mix, whole egg, egg whites, water and sour cream. Beat until well mixed. Pour into prepared pan and bake for about 25 to 30 minutes or until a toothpick comes out clean when inserted into center of cake.
Mix together; keep stirring until it forms a ball when dropped in a bowl of water. Remove from heat and let stand for 5 minutes. Cut cake into pieces. Then pour icing on cake.
Mix together the first 3 ingredients. Press into casserole dish. Add Tater Tots by pushing them well into the mixture. Bake for 1 hour at 350°.
In a blender, mix the eggs, flour and milk. Preheat oven to 425°. In a baking dish, melt a generous amount of butter. Add the mixture from the blender and bake for 20 minutes. Serve with lemon juice and maple syrup and dust with powdered sugar. Enjoy!
Mix and bake in greased muffin tin at 450° for 10 to 15 minutes. Makes 12 muffins.
Combine two tablespoons flour and salt in paper bag. Add chicken pieces and shake to coat. Brown chicken in hot butter, then remove to plate. In same pan saute onion until tender. Stir in remaining flour, paprika and white pepper. Cook for one minute. Add broth and cook, stirring until thickened. Return chicken to pan and simmer, covered, about 45 minutes or until tender. Remove chicken and arrange in baking dish. Empty sour cream into medium bowl. Gradually add hot paprika sauce, stirring constantly. Adjust seasonings. Spoon sauce over chicken. Serve over hot noodles and garnish with parsley. Makes four servings.
Melt margarine in a 9 x 13-inch dish. Blend in milk, flour and egg. Add corn and salt to taste. Cook in a 350° oven for 45 minutes. Will be too dry if overcooked.
Blend soft drink mix into mayonnaise. Combine carrots, pineapple chunks and mayonnaise. Mix and chill before serving. Stir just before serving.
Combine flour, salt and shortening. Pour boiling water over mixture gradually. Add eggs and vinegar; mix well and cool in refrigerator. Roll out and put in pie pans. Makes 3 to 4 pie crusts.
Thaw frozen berries. Rinse carefully. Set aside some for garnish. In a mixer, combine berries with 1/2 tablespoon sugar and liqueur. Beat egg whites until stiff peaks form. Add remaining sugar and beat a few more seconds. Add raspberry mixture. Whip the cream. Carefully fold into raspberry-egg mixture. Spoon mixture into chocolate cups or small individual serving bowls. Freeze for 2 to 3 hours. Makes 4 servings.
Mix 1 1/4 cups flour and 1/4 teaspoon salt. Cut in butter (or margarine) until pieces are about the size of a pea. Stir in 2 tablespoons sour cream. Press mixture into a 9 x 9-inch baking pan. Bake for 20 minutes at 375°. Spread peaches on baked crust. Mix remaining flour, salt, sour cream, egg yolks and sugar together. Pour over peaches. Bake at 375° for 35 to 40 minutes. Chill and serve with ice cream, whipped cream or plain.
Pound steak to tenderize and brown in skillet. Put water, soup, milk and gravy mix in crock-pot. Stir and put on high heat.
Pressure cook frozen deer for 30 minutes. Remove deer roast from cooker and drain cooker. Slice onions, potatoes and carrots with bell pepper. Add cream of celery soup and water to the sliced deer roast in the cooker. Pressure cook another 30 minutes. Salt and pepper to taste.
When cream cheese is room temperature, beat until fluffy. Gradually add sweetened condensed milk; beat until well blended. Pour into prepared crust. Chill 2 to 3 hours before garnishing top of pie with cherry pie filling.
Microwave chicken on meat rack for 7 minutes per pound on Medium-high (70%). Cut chicken into small pieces.
Dissolve baking soda in the buttermilk. Cream butter; add sugar and then eggs. Alternately add 1/2 the flour-salt mixture with the buttermilk. Roll the nuts, candy and dates in the remaining flour. Add these to the batter with the coconut. Bake in a greased tube pan for 2 1/2 hours at 250°.
Mix first 4 ingredients together, then fold in Cool Whip. Refrigerate at least 2 hours before serving.
In a large bowl, mix together the flour, sugar, soda, pumpkin pie spice, salt and baking powder. In separate bowl, stir together remaining ingredients until well blended. Combine with flour mixture. Stir until well moistened. Pour batter into 2 greased loaf pans. Bake at 350° for 65 minutes or until done. Cool completely.
Cream butter, sugar and flour together. Add eggs, one at a time. Beat and add milk, coconut, nuts and vanilla. Pour into a 9-inch partially baked pie crust. Bake at 325° until done (is done when toothpick comes out clean), approximately 40 to 50 minutes.
Boil sugar, milk, cocoa and margarine for 1/2 minute. Add oats, peanut butter and vanilla. Mix well. Drop by spoonfuls onto wax paper and cool.
In a 1 1/2-quart casserole, mix all ingredients except 1/2 can of fried onions. Bake at 350° for 25 minutes. Stir. Sprinkle with remaining onions. Bake 5 minutes longer. Serves 4.
Peel and cut sweet potatoes into 1 to 1 1/2-inch pieces. Cook in lightly salted water to cover until tender. Drain and mash with mixer until smooth and well blended. Measure; should be about 3 cups. Add sugar. Mix well and add oleo. Mix in well.
Remove outer leaves and separate cauliflower into flowerets. Parboil in salted water for 5 minutes. Drain on paper towel. Fry in oil until golden brown.
In a bowl, combine crumbs, brown sugar, 1/2 cup peanut butter, and butter; spoon half into a 3 qt. bowl. In a mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread half over crumb mixture in the bowl. Top with one can of pie filling. Combine powdered sugar, cinnamon, and remaining peanut butter until crumbly; sprinkle half over pie filling. Repeat layers. Refrigerate until time to serve.
Combine all frozen fruit in a bowl and thaw in refrigerator overnight. Prepare double crust pie crust. Spray and flour pie pan. Line pie pan with crust. Mix thawed fruit and other ingredients to bottom pie crust. Seal top crust to pie. Slit the top of pie crust and brush with milk. Sprinkle granulated sugar on top. Bake on cookie sheet at 400° for 15 minutes. Reduce heat to 350° for 30 minutes or until juice is bubbly. Serve warm.
Combine and stir well. This may be used over pork ribs, beef or whatever.
Combine all ingredients, except cheese and chips. Toss lightly and spoon into buttered baking dish. Bake at 350° for 45 to 50 minutes. Top with cheese and potato chips. Return to oven for 10 to 15 minutes to melt cheese and brown chips.
Mix first 4 dry ingredients. Heat butter, Crisco and milk until warm and add to dry ingredients. Blend 2 minutes on medium speed. Add 1/2 cup flour or enough to make thick batter. Add 4 eggs and beat 2 minutes longer. Stir in 3 more cups flour and knead by hand a few minutes. Let rise 2 hours. Roll out about 1/2 to 3/4-inch thick; cut in 2-inch pieces and brush tops with yolk of egg and 3 drops of oil. Bake at 350° for 12 to 15 minutes.
Grease and flour 9 x 13 pan. Mix cake mix, oil, eggs and sour cream. Pour half of batter into prepared pan.
Combine flour, butter and powdered sugar. Bake 20 minutes at 350°.
Soften the yeast in the water; set aside. Heat cottage cheese to lukewarm. In a mixing bowl, combine cottage cheese with sugar, onion, butter, dill seed, salt and soda. Add the flour slowly, beating well after each addition. Cover and let rise in a warm place until doubled in size (50 to 60 minutes). Stir dough down and turn into a well greased round 1 1/2 to 2 quart casserole dish. Let rise in a warm place until light (30 to 40 minutes). Bake at 300° for 45 minutes until golden brown. Brush with soft butter and sprinkle with garlic salt.
Drain corn, reserving 2 tablespoons of liquid. Combine reserved liquid and cream cheese in saucepan. Heat and blend until smooth. Stir in remaining ingredients. Makes 4 to 6 servings.
Mix milk and lemon juice with a fork or wire whisk. Fold in Cool Whip and pineapple. Pour mixture into pie crusts and refrigerate for a few hours until set. Keep pie in refrigerator until all is eaten. This recipe is from Billy's mother, Margaret Majors.
Combine ground beef, pepper and onion. Cook until meat is browned. Drain. Stir in remaining ingredients. Spoon into a lightly greased baking dish. Bake, uncovered, at 350° about 30 minutes.
Preheat oven to 375 degrees. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and egg, mix on low speed until incorporated. Stir in oats. Fold in chocolate chips. Drop by rounded tablespoons onto ungreased baking sheets. Bake 8 to 9 minutes for chewy cookies, 10 to 11 minutes for crisp cookies. Cool 1 minute on baking sheet; remove to wire cooking racks. Store in tightly covered container.
Cut biscuits (uncooked) into quarters. Set aside. Heat other ingredients until sugar melts and is slightly thickened. Grease a Bundt cake pan with margarine and place half of biscuits in pan. Pour half of hot ingredients over biscuits. Repeat and slightly shake pan to distribute hot mixture. Bake at 300° for 55 minutes. Invert on plate and "pluck and eat."
Mix all ingredients together with ground beef. Boil noodles. Drain. Place a portion in bottom of buttered baking dish. Spread part of your mixture on noodles. Add cheese generously in between layers. Repeat and repeat. Bake for approximately 40 minutes at 400° or until cheese is melted thoroughly. Great with bread sticks and a garden salad. If you have any sauce leftover you can freeze for a later date.
In heavy medium saucepan, combine unflavored gelatin, cinnamon, ginger, nutmeg and salt. Stir in condensed milk and eggs. Mix well. Let stand 1 minute. Over low heat, cook and stir constantly until gelatin dissolves and mixture thickens slightly, about 10 minutes. Remove from heat. Stir in pumpkin and mix well. Pour into prepared crust. Chill 3 hours until set.
Heat in microwave or in a 350° oven until bubbly, about 30 minutes.
Roll meat in flour; brown in 4 tablespoons fat. Cover with boiling water; simmer for 1 1/2 hours. Add carrots, onions, potatoes, salt, pepper, Worcestershire sauce, bay leaf, thyme and consomme beef soup. Cook for 1 hour. Add peas; cook for 15 minutes. Thicken if necessary.
Cream shortening and sugar. Beat eggs in until blended. Stir in flour alternately with sour milk. (One cup of milk and 1 tablespoon of vinegar will make sour milk.) Chill dough overnight or a few hours. Roll out and cut in desired shapes. Bake at 400° for 8 to 10 minutes on greased cookie sheet. Makes about 3 dozen soft cookies.
Cook broccoli as directed and drain. Put in a casserole dish with soup. Add cheese and butter; salt and pepper to taste. Bake 1 hour at 350°. The last 3 to 5 minutes of baking time, add the crushed French onions, or you can omit the French fried onions and add crushed Ritz crackers with some butter on top.