HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix oil, eggs, sugar and vanilla well. Sift dry ingredients and blend with first mixture (mixture will be thick). Add apples and pecans. Grease and flour Bundt pan. Put in cold oven. bake at 350° for 1 hour and 10 minutes. Let cake cool some before removing from pan. While still warm, glaze.
Mix all ingredients together. Drop by teaspoon on waffle pizzelle maker. Cook about 30 seconds.
Heat can of soup to boiling point. Add oysters. Bring to a boil, taste and serve.
Sprinkle chops with salt and pepper. Brown both sides well under broiler. Drain all fat. Place in oiled baking dish. Combine curry powder, orange juice, lemon juice and honey. Pour over chops and bake in a preheated 350° oven for 30 to 45 minutes. Add oranges to sauce for last 5 minutes to warm them.
Combine bread crumbs, milk, beef, egg, 1/4 cup onion and 1 1/2 teaspoons salt. Gently form into 20 meatballs; brown in butter in large skillet. Add rice and remaining onion; stir gently until rice is lightly browned. Drain pineapple, measuring syrup. Add water to syrup to make 1 1/3 cups liquid. Cut each pineapple slice into 6 wedges; gradually add with the liquid, 1 teaspoon salt and remaining ingredients to rice mixture; stir thoroughly. Bring to boil. Reduce heat, cover and simmer 5 minutes.
Blend all ingredients until smooth. Serve on crackers. This is great for children's birthday parties. Put some on a cracker; add a thin slice of ripe olive.
Melt butter in skillet. Saute almonds over low heat, watching carefully so they do not get too brown. Remove and cool. Mix chicken, pineapple, celery and 3/4 of the almonds. In a small bowl mix wheat germ, honey, lemon juice and mayonnaise. Blend dressing with salad. Serve salad on crisp lettuce garnished with reserved almonds.
Melt margarine. Add flour; mix well. Cook over medium heat until hot. Add broth. Cook until boiling. Add other soup and water. Cook 15 minutes longer. Good over meat loaf or cream potatoes or anything that needs a little flavor.
Boil water; remove from heat. Add oatmeal and margarine. Mix other ingredients; add to oatmeal mixture. Bake in an oblong pan at 350° for 30 minutes.
Spray baking dish with Pam. Bake at 350° for 45 minutes.
Saute in butter the onion, bell pepper and celery. Add all ingredients together and cook until cheese melts. Serve over rice.
Peel, cube, boil and drain potatoes. Place in food processor and puree until smooth. Add remaining ingredients, except paprika, and continue processing until smooth. You may have to do this in batches. Spoon mixture into buttered 1-quart baking dish. Sprinkle top with paprika. Bake at 350° for 30 to 40 minutes, until piping hot. Serves 6.
Place turkey in a nonstick skillet; cook over medium heat until browned, stirring to crumble. Drain and pat dry with paper towel. Combine turkey and next 5 ingredients in a bowl; stir well. Add buttermilk, stirring until just moistened. Drop dough by heaping tablespoonful onto a baking sheet coated with vegetable cooking spray. Bake at 450° for 11 minutes (68 calories each). Makes 1 dozen.
Melt butter; mix well with other ingredients. Use for basting broiled chicken or other meat.
Cut shortening into flour with a fork until the mixture is the consistency of small peas and corn meal. Combine remaining ingredients and mix with flour. Roll dough to 1/8-inch thickness. Cut into various shapes with cookie cutters. Bake at 350° for 8 to 10 minutes.
Measure crushed blackberries into a kettle. Add sweetener; stir well. Boil rapidly, stirring constantly, until the mixture thickens. Fill and seal containers.
Mix graham wafer crumbs with butter and sugar to make crust. Spread on cookie sheet or shallow cake pan. Put layer of chocolate chips first, then butterscotch chips, coconut and nuts. Top with Eagle Brand evenly. Bake at 350° for 10 to 15 minutes or until lightly browned. Cool and cut into slices or squares.
Grease and flour a loaf pan. Mix dry ingredients together. Add eggs and Wesson oil. Add mashed bananas and pecans last. Bake for 45 minutes at 350° or until done.
Saute onion and garlic, then add meat and brown. Add tomatoes and sauces. Add remaining ingredients and simmer until thick, about 2 hours.
Brown ground beef, bell pepper, onions and celery. Preboil noodles. Mix noodles with meat sauce. Add tomato soup, water and mushrooms. Cover with grated cheese. Bake at 350° for about 45 minutes; bake uncovered the last 15 minutes.
Sift dry ingredients. Mix eggs, oil, water, etc. Bake in loaf pan for about 1 hour at 350°. Can use cupcake tins.
In a well buttered, flat casserole dish, lay the fish, overlapping them. Cover fish with very thin slices of Bermuda onion. Put another layer of fish. Cover fish with very thin slices of tomato. Cover top of layers with a thick coat of sour cream. Cook in 350° oven for 20 to 25 minutes.
Dip fillets in dressing; coat with crumbs. Place fillets in grease in a 1 1/2-quart utility pan. Sprinkle paprika, as desired. Cover with plastic wrap. Bake for 3 1/2 to 5 minutes, or until fish flakes easily with fork.
Cream butter and sugar; add eggs one at a time. Add flavorings plus the anise seed. Sift together the flour, baking powder and salt into a large bread bowl. Make well in center; add the first mixture and mix as for old fashioned tea cakes, incorporating all of the flour.
Mix rice, parmesan cheese, oregano, garlic powder and eggs. Blend together. Put in greased 9 x 13 casserole and bake 10 minutes. Pour jar of spaghetti sauce over rice mixture. Add sliced green pepper, pepperoni, mushrooms and mozzarella cheese. Bake 15 minutes longer.
Mix candy, raisins, nuts and dates with dry cake mix. Beat together apple pie filling, eggs and cinnamon until well mixed. Pour this in cake and fruit mix and mix well. Pack into two greased loaf pans or one greased tube pan and bake at 350° for 70 minutes. May put icing on cake or eat plain. This is very good and rather easy.
Prepare cake as directed and bake in a greased and floured 9 x 13-inch pan. Meanwhile, simmer pineapple and sugar. Remove baked cake from oven and, with a fork, poke holes all over cake. Cover with pineapple mixture and chill. Prepare pudding as directed and stir in coconut. Spread over cake. Cover with whipped topping and sprinkle with nuts.
Combine flour, soda, salt, sugar and cinnamon. Add eggs and oil, stirring until moistened. Do not beat. Stir in 1 1/2 teaspoons vanilla, pineapple, bananas and 1 cup pecans. Pour into 3 round, greased cake pans. Bake at 350° for 25 minutes. Cool 10 minutes. Remove from pan and cool. Mix oleo, cream cheese, powdered sugar and 1 teaspoon vanilla. Frost cake with icing, then put 1/2 cup pecans on top.
Combine in saucepan and bring to boil, mixing thoroughly. Pour over chicken and bake at 375° for 45 minutes.
Melt Hershey bars in oven with can of syrup; cool. Cream margarine and sugar. Add eggs, one at a time. Add melted bars and syrup. Then add flour, soda, salt and buttermilk, alternating dry ingredients and buttermilk. Add vanilla. Bake in a tube or loaf pan for 1 1/2 hours in a 325° oven.
Cook and drain broccoli. Combine soup, mayonnaise and onion. Blend in cooked broccoli. Pour into greased 9 x 13-inch baking pan. Sprinkle with cheese. Melt margarine and add seasoned crumbs. Mix well and sprinkle over top of cheese. Bake in 350° oven 30 to 45 minutes. Makes 6 to 8 servings.
Brown ground chuck, onion and garlic in a large pot. When done, add tomato sauce, tomato paste, V-8 juice and 3 to 3 1/2 cups water. Add celery, green pepper and seasoning to taste. Cook on low heat 2 1/4 to 2 1/2 hours. Slowly add Parmesan cheese.
Combine the first 5 ingredients and bring to a boil. Boil 1 minute and remove from heat. Add the peanut butter and stir to dissolve. Add oats and vanilla. Stir well. Drop by teaspoon onto waxed paper. Let stand until set.
Cook pasta shells, drain and toss with margarine, set aside. Brown ground beef and drain. Stir cream cheese into ground beef, add taco seasoning (enough to taste) and salt, simmer for 5 minutes.
Preheat oven to 375°. Blanch bacon in boiling water 3 minutes. Drain, refresh and pat dry. Peel potatoes and blanch for 5 minutes; drain and pat dry. Trim fat from chicken and season. Add butter and oil to large covered casserole and brown chicken over high heat. Remove and set aside. Add bacon to pot and brown; remove. Brown pearl onions; remove. Brown blanched potatoes and remove. Pour off excess fat. Return chicken to casserole. Add bacon, vegetables, garlic and herbs. Pour in 1/2 cup water; season with salt and pepper. Bake for 1 hour and 15 minutes, half of the time covered. Serves 6.
Mix the cucumbers and onions with the salt and 2 quarts cracked ice. Then let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar. Bring almost to a boil, stirring often with a wooden spoon, but do not let boil. Pack the pickles into hot jars and seal.
Microwave broccoli in covered 2 qt. microwavable bowl on high 3 minutes or until thawed; drain. Add Velveeta and garlic powder. Microwave 2 to 3 minutes or until Velveeta is melted stirring, after 2 minutes. Serve hot with crackers and cut up vegetables.
Wash zucchini; remove ends and slice lengthwise in 1/4-inch slices. You should have about 5 slices. Place on cookie sheet. Dot with small cubed butter (about 1/4-inch each). Put thin slices of garlic in between butter cubes. Heat under broiler until the zucchini begins to brown on edges.
Mix together the first 4 ingredients with your hands and shape into balls about the size of tennis balls. Put into a pan and pour sauce over each ball until it is well covered. Bake at 450° for about an hour.
Mix all ingredients together. Bake at 350 degrees, 40-45 minutes.
Stir altogether. Pour into a greased cookie sheet. Bake about 14 minutes at 350°. Place on towel sprinkled with powdered sugar.
In a frying pan, put oil, green pepper, onion and ground beef. Cook until beef is browned. Drain off all grease and rinse under hot water. Put back into pan and add soup, oleo, milk and cheese. Simmer on low for 15 minutes. Cook and drain noodles. In a greased casserole dish layer noodles and meat mixture until used up. Top with cheese. Bake at 350° for 30 minutes. Makes 4 to 5 servings.
Preheat oven to 350°. Grease well a 9 x 13-inch sheet pan. Put coconut on bottom of pan, then sprinkle the pecans. Prepare cake mix according to directions and pour over pecans. In another bowl cream together the powdered sugar, margarine, cream cheese and vanilla. Spoon this mixture over cake mix. Bake for 45 minutes. Cake should crack in the middle.
Brown sausage in a skillet and drain. Drain the can of Rotel. Mix and heat the cream cheese and the Rotel. Add sausage to the heated mixture. Stir and serve with chips or crackers.
Combine chicken with mushroom soup for 15 minutes at medium heat. Fold in sour cream, sherry (if used) and poultry seasoning. Cook in shalloww baking dish or pan in 325° oven.
Cook chicken and debone. Cut into small pieces. Cook Stove Top stuffing as directed. In greased pan, layer stuffing, chicken and soup. Drizzle 1/4 to 1/2 can of water on top of casserole so won't dry out. Bake at 350° for 30 minutes.
Cook spinach according to package directions; drain well. In saucepan, melt butter. Blend in flour and salt. Add the 1 cup of milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Add cheese. Stir until melted. Reserve 3/4 cup of the sauce; stir spinach into remaining sauce. Beat egg yolk until thick and lemon colored, about 5 minutes. Slowly stir in spinach mixture. Gradually pour over beaten egg whites, folding together well. Turn into a 1 1/2-quart souffle dish. Bake, uncovered, at 350° until knife inserted just off center comes out clean, 30 to 35 minutes. Just before serving, in saucepan, combine reserved sauce, the 1/2 cup milk and pepper. Heat until bubbly. Slowly stir hot sauce into sour cream. Pass with souffle. Makes 4 to 6 servings.
In 10-inch skillet, brown meat, adding salt, pepper and soy sauce to taste. Drain excess grease. Add frozen veggies and as much water as the veggie bag recommends. Simmer with lid on. When veggies are nearly done, add jelly and cornstarch mixed in cold water. Stir regularly until sauce starts to gel. Serve over noodles or rice.
Heat together oleo, sugar, evaporated milk and vanilla. Add coconut and spread on hot cake.
Boil chicken breasts (preferably in a pressure cooker) for 25 minutes. Let cool and remove skin and fat. Cut in bite-size pieces and set aside.
Let cream cheese soften. Mix mayonnaise and lemon juice with electric mixer. Add other ingredients and mix well.
Combine cucumbers and onions. Sprinkle with salt and set aside for one hour. Drain off all liquid. Put in saucepan with vinegar, sugar, celery seed, turmeric, cinnamon and peppers. Bring to a boil and cook 20 minutes. Put in sterilized jars and seal. Makes two quarts.
Put in buttered baking dish a layer of okra, layer of creamed corn, layer of onion, green pepper, bacon and layer of whole kernel corn. Top with grated cheese. Cover and bake for 1 hour at 375°. Serves 6 to 8.
Heat oven to 375°. Brush bottom and sides of crust evenly with beaten egg yolk and bake on baking sheet until light brown, about 5 minutes. Remove crust from oven. Combine apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix well and spoon into crust. Mix remaining flour, sugar, brown sugar and butter with fork until crumbly. Sprinkle topping evenly over apples. Bake on baking sheet until topping is golden and filling is bubbly, about 50 minutes. Cool and serve. This recipe will serve 6 people.
Sift together flour, soda, baking powder and salt. Sift again. Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Add flour mixture and buttermilk alternately and beat until smooth after each addition. Pour into greased and floured wax papered loaf pan. Bake in moderate oven at 350° for about 1 hour and 10 minutes or until cake tester comes out clean. Remove from pan and cool. Dust with powdered sugar.
Combine first 5, then fold in Cool Whip. Put in 10-inch pie plate. Cover and freeze 4 hours or overnight. Serve on leaf lettuce. Garnish with fruit.
Cook onion, celery and pepper in 2 cups water. Fold in eggs, muffin mix and cans of corn and some juice. Bake at 350° for 1 hour or until done in middle and brown and crusty on top. Pour in greased 9 x 13 x 2-inch pan. Feeds a crowd. Good for potluck supper.
Cream butter and sugar adding eggs one at a time, then beat well. Add flour and blend well. Stir in vanilla and pecans. Pour into greased 9x13 in. baking pan. Bake at 350 degrees for 30-35 minutes. Cool and cut into bars.
Mix all ingredients together. Store in airtight container for later use. For each cup of tea, mix 1 teaspoon of tea mix to 1 cup of hot water.
Sift together dry ingredients. Mix shortening in with fork. Add water; roll thin and cut into pieces. Cook about 20 minutes.
Beat butter; blend in sugar. Mix in beaten eggs and mashed bananas. Add sifted flour, salt, soda and wheat flour, alternated with hot water. Stir in chopped nuts. Bake in a greased 9 x 5-inch loaf pan at 325° for 1 hour and 10 minutes. Makes one loaf.
In a mixing bowl, blend all ingredients by heating until smooth. Serve with sliced apples and chopped peanuts.
Mix all ingredients, except stuffing mix and 1 stick butter, together. Season and place into lightly greased, medium to large casserole dish. In another bowl, mix stuffing mix with stick of butter. Mix well and spread evenly on top of vegetable mixture. Bake at 350° for 30 to 45 minutes; just long enough to heat mixture and lightly brown top. Can be made ahead of time and frozen until ready to bake. Serves 6.
Place meat, shin bone, bay leaf, peppercorns and parsley in kettle of water. Bring to a boil. Reduce heat to simmer and cook 1 hour or until meat is tender. Remove meat from bone and skim fat from broth. Add vegetables, pepper and tarragon; simmer 30 minutes longer. Return meat to soup; stir in Angostura. Heat 10 minutes and serve. There are 199 calories per serving with 44 milligrams sodium per serving.
In large bowl, mix 1/2 cup flour, sugar, salt, lemon peel and yeast. Combine milk, water and margarine in saucepan. Heat liquid (120° to 130°). Gradually add to dry mix. Beat 2 minutes on medium speed. Add egg and 1/2 cup flour. Beat high 2 minutes. Stir in more flour to make soft dough. Cover and rise in oven until double (30 minutes).
Cook pinto beans for 2 1/2 hours, then drain. Add cooking oil, catsup, Worcestershire sauce, molasses, brown sugar, water and cornstarch. Mix together. Pour into baking dish. Stir in cooked hamburger. Bake for 1 hour at 350°. Delicious with corn bread!
Mix together well. Bake in buttered casserole dish at 350° for 45 to 55 minutes.
Preheat oven to 425°. In oblong baking dish, place the deboned chicken pieces on bottom. Mix can of soup with 2 1/2 cups of the reserved broth. Pour over chicken. Sprinkle salt and pepper over chicken. In bowl, mix melted margarine, flour and milk. Pour over chicken. Bake for 30 minutes or until golden brown.
In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes. Add gelatin; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour into a 9-inch square baking pan. Chill until firm. Cut into squares and serve on lettuce leaves. Makes 9 to 12 servings.
Cook macaroni until done; drain. Grate cheese. Break eggs in blender; add milk. Whip good; pour over macaroni. Add 1/2 cheese. Add butter. Pour into baking dish. Cover with remaining cheese. Cover with tinfoil and bake until firm and cheese is melted.
Cream shortening and peanut butter. Gradually add 1/2 cup sugar and	brown sugar, beating until light and fluffy. Add egg, milk	and vanilla; beat well. Combine flour and creamed mixture. Roll dough into 1-inch balls; roll into 1/4 cup of sugar. Place balls 2-inches apart on a lightly greased cookie sheet. Bake at 375° for 8 minutes. Remove from oven, press a chocolate kiss into center of cookie; return to oven for another 2 minutes. Yield: 4 dozen.
Place butter and chocolate chips in medium heat resistant bowl. Heat, uncovered, in microwave for 4 minutes, or until melted. Combine egg and sugar; add slowly to chocolate mixture. Stir in marshmallows to coat well. Pour onto waxed paper. Shape into 18-inch log. Refrigerate. Slice before serving.
Cut a thin slice off of each tomato top. Scoop out pulp. Invert the tomatoes on paper towel to drain.
In a skillet, brown ground beef. Drain and add 1 1/2 cups tomato sauce and seasoning mix and mix well. Line bottom of a 11 x 8 x 2 pan with 2 cups corn chips. Crush remaining corn chips and set aside. Spoon meat mixture over corn chips in baking dish. Combine remaining tomato sauce and refried beans. Spread over ground beef mixture. Bake at 375° for 25 minutes. Sprinkle with shredded cheese and crushed corn chips. Bake for 5 more minutes.
Drain peppers (seed whole ones). If using whole peppers, cut them lengthwise and line sides and bottom of a 9-inch pie plate. Preheat oven to 350°.
Combine flour, corn meal, sugar, cornstarch, baking powder, baking soda and salt in large bowl. Beat egg in smaller bowl and whisk in butter slowly until well mixed. Whisk in buttermilk. Pour egg mixture into dry ingredients, mixing until just blended. Gently spoon into greased 9 x 5-inch loaf pan. Bake at 375° for 45 minutes or until wooden pick inserted in center of loaf comes out clean. Makes 1 loaf.
Cook and remove chicken from bone and put in bottom of pan. Sprinkle salt and pepper over chicken. Heat 2 cups chicken broth and can of soup and pour over chicken. Mix flour, margarine (melted) and buttermilk, then spoon evenly over top of chicken. Bake at 425 degrees for 25 to 30 minutes or until golden brown.
Mix all dry ingredients together thoroughly; add applesauce. Mix well. Drop by teaspoon onto a nonstick cookie sheet. Bake at 350° for 10 to 15 minutes.
Soak water chestnuts in soy sauce for 4 hours. Wrap each chestnut in a 1/2 strip of bacon and secure with a toothpick. Broil until brown.
Preheat oven to 350°. Mix cake mix, eggs, oil and water. Bake in an oblong pan for 30 minutes. Remove from oven and poke holes in cake. Stir and then pour the cream of coconut over the cake while it is hot. Refrigerate cake to cool. Top cake with crushed pineapple, Cool Whip and coconut. Keep refrigerated.
Mix pudding mix and Cool Whip together. Add the rest of the ingredients and stir well. Refrigerate. May be used immediately.
At medium speed beat sugar and butter. Add 1 c. flour and then the rest of the ingredients. Add the other 1 1/2 c. flour. Pat dough into 2 (12x3) loaves. Bake on cookie sheet for 25-30 minutes at 350°. Remove and cool for 20 minutes. Remove loaves to a cutting board and cut slices about 1/2-inch wide into cookies. Place flat on a cookie sheet and bake again at 350° for 20 minutes. Cool completely. Melt chocolate in a double boiler and brush each cookie with the chocolate and sprinkle with the chopped almonds.
Melt cheese and oleo on low. Mix confectioners sugar, cocoa and vanilla. Pour cheese mixture into sugar mixture. Mix well and add nuts. Pat into buttered dish, 9 x 12-inch. Can be cut immediately. Makes about 2 1/2 pounds.
Mix first 6 ingredients and pour into greased 9 x 13-inch or two 8 x 8-inch pans. Sprinkle cake mix over mixture. Press nuts into cake mix. Drizzle melted margarine over cake mix. Bake at 350° for 1 hour. Can be frozen.
Combine first 5 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas.
Beat eggs in separate container. Mix other ingredients. In large skillet, lightly buttered, put sausage mix. Add eggs; stir until eggs are softly cooked. Remove from heat. Place eggs in spaghetti strainer (something to let the juice drain through). Soften flour tortillas. Take 1 tortilla; place 1 slice of cheese in center, then 2 tablespoons of mixture. Wrap in wax paper. Can be frozen. Yields 10 to 12 burritos.
Mix all ingredients in a blender until ice cubes make a slush. Pour into glasses. Drink immediately. Store unused portion in freezer.
Melt cheese in a frypan. In another frypan, saute onions and diced peppers in butter; add clams and their juice. Cook over medium heat for 10 minutes; add remaining ingredients.
Mix pudding and milk until thick, then add Cool Whip and sour cream; mix well. Put a thin layer of pudding in a bowl, then a layer of wafers, then bananas and continue until you get to the top and end with a layer of pudding.
Grate the cheeses together. Butter baking dish and put open, seedless chiles flat on the bottom of pan. Then put cheeses over the top, then do another layer of chiles, etc. Finish with cheese on top. Mix together in bowl the flour, milk, eggs and salt. Pour this mixture over chiles and cheese. Bake 45 minutes at 350°. This is for a 9 x 13-inch pan. For a smaller serving, you may cut recipe in half. You will be surprised how much this dish tastes like the true Mexican Chili Rellenos.
Cook broccoli; drain. In a bowl, mix soup, sour cream, flour, onion, salt and pepper. Heat. Remove from heat. Add broccoli; stir gently. In a saucepan, melt margarine and add dressing. Mix well. Pour broccoli mixture into a 2-quart casserole dish. Top with dressing mixture. Bake at 350° for 30 to 35 minutes. Serves 6.