HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl, combine dry ingredients. Add eggs, syrup, vanilla and margarine or butter. Beat with electric mixer until blended. Stir in pecans. Pour mixture into pie shell. Bake for 55 to 60 minutes at 350°. Makes 1 pie.
Combine all ingredients, except chicken and onions, in a saucepan. Simmer 15 to 20 minutes. Set aside. Arrange chicken pieces in shallow open pan, cover chicken with onion slices (do not skimp on the onions) and sauce.
Mix well (all ingredients except pecans). Roll into a ball and coat with chopped pecans. Chill for 1 hour. Serve with assorted crackers.
Brown meat and onions; drain. Slice potatoes thin in a casserole dish. Add meat mixture over potatoes; then add the tomatoes. Bake at 350 degrees for 45 minutes.
In large skillet, brown ground chuck and drain any fat. Put in diced potatoes, chopped onions and carrots. Reduce heat and cover. Let simmer about an hour, stirring occasionally.
Mix together pineapple juice, dressing mix and seasoned salt. Marinate chicken pieces in sauce 2 to 24 hours. Drain sauce into saucepan. Bake chicken, skin side down, covered, for 45 minutes at 350°. Mix together cornstarch and water. Stir into marinade sauce and bring to boil. When thickened, turn chicken skin side up and spoon some of the sauce over chicken. Bake 15 minutes more, adding sauce another time.
Cream the butter and sugar in a large mixing bowl. Beat in egg yolk, coffee, almond and vanilla extracts. Combine flour and salt. Gradually beat flour into butter mixture. Stir in chocolate chips. Press dough into ungreased 15 x 10 x 1-inch jelly roll pan. Sprinkle almonds evenly over dough and pat down gently. Bake at 350° for 20 to 25 minutes. Let cool completely on wire rack. Break into pieces or cut into bars. Easy and tasty. Yields 35 cookies.
In a bowl, mix shrimp with lemon juice, pepper flakes and salt. Cook fettuccini according to package directions. Keep warm in pot. Heat oil and stir-fry onion, pepper strips and salt until peppers are tender-crisp; remove to bowl. In same pan, heat oil and add asparagus and shrimp mixture. Stir-fry until asparagus are tender-crisp and shrimp turn opaque, about 3 minutes. Stir in pepper mixture and water; heat through. To serve, toss fettuccini with shrimp mixture and soy sauce. Sprinkle with grated lemon rind. Serves 4.
Mix Cool Whip, cream cheese, Eagle Brand milk and rice. Add drained fruit and nuts. Chill.
Mix all ingredients and pour into two pie shells. Bake at 350° for 40 to 45 minutes or until golden brown.
Peel squash; cook until soft in salted boiling water. Remove and mash. Mix in salt, pepper, thyme, butter, cream and cheese. Beat in egg yolks. Beat egg whites until stiff; fold into squash. Bake in buttered 2-quart baking dish at 350° for 20 to 30 minutes or until set and golden on top. Serve immediately. Serves 4.
When cake has been baking for 18 minutes, combine oleo, cocoa and milk. Bring to a boil. Add powdered sugar and chopped nuts. Pour over hot cake when removed from oven.
Combine beans, soup, milk and mushrooms together. In glass baking casserole, put bean mixture and 1/2 can of onions; mix. Top with remaining onions. Cut up butter and place on top. Bake at 350° for 30 to 45 minutes.
Steam or microwave asparagus. Drain well and dry. In a food processor, pulse pine nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Transfer pesto to a bowl and stir in cheese. Serve over penne or other tubular cooked pasta.
Scrub zucchini well. Cut off ends. Cook whole in saucepan with salt, consomme, white wine and enough water to make 1-inch liquid in pan. Cover tightly. Bring to boiling point. Boil 5 to 10 minutes. Vegetables should not be soft. Watch carefully after 5 minutes of boiling. Drain. Chill. To serve, arrange zucchini in shallow dish. Mix dressing, scallions and parsley and pour over zucchini. Place an anchovy on each piece.
Mix dry ingredients with a little of the milk. Add rest of milk. Cook over boiling water, stirring until thick. Cover and cook 15 minutes longer, stirring occasionally. Add a little of the hot mixture to egg yolks. Pour back and cook a few minutes longer. Add the fat and vanilla. Pour filling into shell. Cool slightly and cover with meringue. Bake with meringue on for 12 to 15 minutes or until brown at 350°.
Layer meat, cheese and onion into a well-greased dish. Mix remaining ingredients and beat until smooth, using mixer or blender. Pour over layered foods. Bake at 400° for 35 to 40 minutes. Cool five minutes before cutting.
Chop cabbage as fine as you prefer. Pack raw cabbage in jars and add 1 teaspoon salt and 1 teaspoon sugar to each quart. Fill the jars with boiling hot water. Heat lids and place on jars tightly. Place canned kraut in a cool dark place and allow it to ferment. Don't worry if some jars bubble and spew (place paper under fermenting jars to protect surface). Enjoy good kraut. No cooking or pressuring is necessary for kraut.
Combine the first 5 ingredients in a bowl; beat with mixer at medium speed until well blended. Combine flour, cocoa, baking powder and salt; stir well. Add to sugar mixture; beat just until dry ingredients are moistened. Pour mixture into a 9-inch square baking pan coated with cooking spray. Bake at 375° for 25 minutes; remove from oven and sprinkle with chocolate morsels. Let stand 3 minutes or until morsels soften; spread over brownies using a knife. Let cool on a wire rack. Makes 16 brownies.
Preheat oven to 325°. In large bowl beat eggs until foamy. Add flour and sugars. Beat well. Blend in melted butter. Stir in chips and walnuts. Pour into pie crust. Bake at 325° for 1 hour. Can be served warm with whipped cream or ice cream. Can also be frozen.
Pound flour into meat well. Brown lightly the onion and green pepper; remove from electric skillet. Brown meat on both sides. Place onion and pepper on meat. Add tomato sauce and tomatoes. Cover and simmer for 2 to 3 hours or until tender. Add water as needed. Serve with rice and green salad.
Marinate chicken breast at least 1 hour, but preferably overnight in 3/4 cup of the Italian dressing. Cook chicken in oven approximately 45 minutes. Chop coarsely. Mix chicken with almonds, remaining dressing, mayonnaise, celery, red pepper, green onions, and garlic. Add salt and pepper to taste.
Dissolve butter, sugar and salt in 1 cup of hot milk. Cool to lukewarm. Combine with other ingredients. Set this sponge in warm place, free of drafts, overnight. Cut down in morning and shape into 2 loaves. Place dough in greased loaf pans and let rise about 1 hour. Bake in moderate 350° oven for 50 to 60 minutes. Cool 5 minutes, then turn out on rack. Cover with towel while cooling.
Unroll dough, and separate into 4 rectangles; pinch seams to seal. Stir together 1 1/2 tsp sugar and 1/2 tsp cinnamon; sprinkle mixture evenly over rectangles. Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices, and place in a lightly greased 8 inch round cake pan. Bake at 350° for 12 minutes. Combined powdered sugar, milk, and vanilla, stirring until smooth; drizzle over warm rolls. Servings: 20 rolls.
Cut and scrape corn from cob (juicy corn works best). Add a little water, the fried bacon (crumbled), sugar, salt and pepper (I use lots of pepper) to reserved grease. Stir in corn. Bring to a boil and simmer until corn is tender, adding water as needed.
Heat all ingredients in top of double boiler. Add 1/4 cup sherry and heat through. Serve with crackers or chips.
Let ice cream slightly soften. Spread 2 c. of ice cream in pie shell; sprinkle with 1 c. cookies crumbs. Repeat with remaining ice cream and cookies crumbs. Freeze for 2 hours.
Mix all ingredients together and put in greased baking dish. Bake for 1 hour at 325°.
Press out cookie dough evenly in bottom of an ungreased 12-inch pizza pan or 13 x 9-inch baking pan. Bake in preheated 350° oven for 12 to 18 minutes or until deep golden brown. Cool and decorate as desired. Cut, serve and enjoy!
Drop by teaspoon into boiling, salted water. Use small amount of batter on sides of spoon and take out of water when they rise to the top. Rinse with water and reheat in bowl over low flame. Can fry with potatoes or eggs or put in soup.
Brown brats; add onions and mangoes. Cook until tender. Add sauce. Simmer until thickened. Serve on buns.
In a saucepan over medium heat, brown onion and ground beef. Drain. Add pizza sauce and seasonings. Stir until heated. Add cheese by handfuls. Stir until smooth. Pour into fondue pot. Keep warm while serving. Serve with Italian or French bread. Makes 4 servings.
Heat oven to 350°. Microwave chocolate and oleo in a large microwavable bowl on High 2 minutes until oleo is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Stir in eggs and vanilla until completely mixed. Spread into greased 13 x 9-inch pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Yields 24 brownies.
Core cabbage and let stand in boiling water. Melt margarine. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic salt, 1/8 teaspoon cinnamon, onion and 1/2 or the melted margarine. Add to meat. Then add 1 can of tomato paste and rice. Roll 1 tablespoon of mixture in cabbage leaf (secure with toothpick if necessary). Place in Dutch oven. Cover with mixture made from remaining can of tomato paste and the salt, pepper, garlic, cinnamon and margarine. After this is poured over cabbage rolls, cover and steam until cabbage is tender and rice is done (approximately 30 to 45 minutes).
Wash and cut rhubarb in 1-inch pieces. Cover with water and boil until rhubarb is tender. Add sugar immediately and cool.
Mix oil and sugar together. Add eggs. Sift all dry ingredients together. Add to egg mixture, then pumpkin. If pumpkin is too thick, you may need to add water. Stir in dates, nuts and raisins. Pour into well-greased loaf pans. It's really better to line the bottom of the pans with waxed paper. Bake one hour or until done at 350°.
Mix together the orange jello, tapioca pudding and water; refrigerate overnight. Next day, beat mixture for 7 minutes. Fold in Cool Whip and drained mandarin oranges. Refrigerate; serve when ready.
Combine the first 4 ingredients. Mix the next 3 ingredients together. Now, combine all 7 ingredients together. Better if refrigerated 2 hours before serving.
Combine vinegar, water, sugar, salt, and pepper. Add additional water if vinegar taste to strong. Add cucumbers and onions. Place in fridge. Prepare enough ahead of time to flavor cucumbers, but not so far ahead that cucumber wilt.
Mix all together. Put 3 to 4 large spoonfuls of mixture in large cup and add boiling water.
Cream butter. Add sugar. Beat 2 eggs at a time. Beat in 4 cups flour. Add whiskey at end and beat in well. Bake at 350° in greased and floured angel food pan for approximately 1 1/2 to 2 hours depending on oven.
Combine flour,	oats and 1/2 cup brown sugar with 1/2 cup margarine.	Blend with electric mixer at low speed until crumbly. Press into ungreased 13 x 9 x 2-inch pan. Bake at 350° for 15 to 20 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl. Pour over baked bottom and	bake 20 minutes more. Combine pecans, brown sugar and margarine.	Sprinkle over pumpkin mixture.	Bake for 15 to 20 minutes or until set. Cool and cut into squares.
Cook snow peas 5 minutes until crisp and tender, per package. Beat butter in small bowl with basil, orange rind and a little pepper. Mix until well blended. Drain peas. Add sauce to peas.
Cook elbow macaroni in boiling water for 8 minutes; drain. Cut Spam into bite size pieces; place in bowl. Season with the teriyaki sauce, mixed with the Worcestershire sauce. Allow this to soak for a few minutes. Sear meat in frypan for 5 minutes, or until browned. Place macaroni in 3-quart casserole oven dish. Add the Italian style stewed tomatoes and the milk. Chop the frozen vegetables into bite size pieces; mix thoroughly with macaroni and tomatoes. Bake in the oven at 300° for 25 minutes.
Measure Bisquick into large bowl. Cut in the softened margarine (texture should be fine grained before adding other ingredients). Blend in sour cream. Fold in cheese. Mixture will be stiff. Use hands to mix. Fill mini muffin pans (sprayed with Pam) 1/2 to 2/3 full. Bake at 400° for 10 to 15 minutes. Yields 3 dozen mini muffins.
Mix dry ingredients. Beat eggs and milk in large bowl. Add shortening, then add flour mixture all at once. Beat until smooth. Get griddle hot, or test it with a little batter. When the top is full of air bubbles, turn only once. They are as light as a feather.
Mix margarine and sugar. Add eggs and pineapple. Fold in bread. Bake in 3 quart casserole at 400° until browned, 30 minutes.
Cut cabbage into small pieces; cover with water and cook for 10 minutes. Drain. Make a white sauce from the butter, flour, salt and pepper and milk. Stir constantly until thickened. In 10 x 10 x 2-inch casserole dish, layer the cabbage, sauce and cheese. Repeat twice. Dot with margarine. Bake at 350° for 30 minutes.
Crushed dried sage. Mix with salt and a dash of pepper. Brown lightly on both sides in hot shortening. Drain off excess fat. Add onions; dissolve bouillon cube in 1/4 cup boiling water. Pour over chops. Cover and simmer 30 minutes or until meat is done. Place meat on serving platter.
Mix together cake mix, 1 stick oleo and 2 eggs. Spread into a 9 x 13-inch greased baking pan. Do not bake just yet. In another bowl, mix the remaining ingredients. Pour this mixture over the German chocolate cake mixture in pan. Bake at 325° for 1 hour. Let cake cool completely. Cut into bars next day.
Cook ground beef in a little vegetable oil until browned. Drain off excess fat. Add onions, garlic, spaghetti sauce, stewed tomatoes and mushrooms to meat; mix well. Simmer for 20 minutes.
Wash both sides of meat and sprinkle with garlic powder. Place in Corning Ware dish or appropriate sized pan. Add both soups and both cans water. Cover and roast at 325° for 3 hours or until meat falls apart with a fork.
Cook fryer; bone and cut in small pieces. Melt butter and pour over dressing mix; set aside. Mix 1 cup chicken broth with cream of mushroom soup. Mix 1 cup chicken broth with cream of chicken soup. Put aside 1 cup of the dressing mix.
Cream first four ingredients in blender. Pour into graham cracker crust. Top with Cool Whip and strawberries.
Combine sugar, corn syrup, water and salt in a 2-quart casserole. Cook in microwave oven 20 minutes or until candy thermometer reads 260°. Stir every 5 minutes during cooking time.
Dissolve Jell-O in hot water; add cold water, vinegar, salad dressing, salt and pepper and stir until blended. Chill until partially set. Beat chilled mixture; add carrots, green pepper, onion, relish and cabbage. Chill until firm. Serve in lettuce cups. Yields 6 servings.
Saute onion, margarine, poppy seed, Worcestershire and mustard. Slice rolls; layer ham and cheese on rolls that have been spread with sauteed mixture; bake 10 minutes at 400°. Serve warm.
Combine first six ingredients in saucepan and stir well. Place over medium heat, stirring constantly, until sugar dissolves. Cook to soft ball stage. Remove from heat and add nuts, stirring until well coated. Spread nuts on waxed paper and separate with a fork.
Cook whole sweet potatoes in water until tender, about 20 minutes. Peel and slice lengthwise about 1/2-inch thick. Layer slices in a 2-quart casserole dish. Top with apple slices. In a saucepan, bring the 1 cup of apple juice to boil. Dissolve the cornstarch in the 3 tablespoons of apple juice and add to the hot apple juice. Stir until thickened. Stir in honey. Pour the sauce over the apples and sweet potatoes. Combine the wheat germ and graham cracker crumbs; sprinkle on top of casserole. Bake at 350° for 45 minutes or until apples are tender when checked with fork. Makes 8 servings. One serving is 168 calories and 1 gram of fat.
Put meat in bowl. Add onions, bread, green peppers, garlic, applesauce, parsley, salt and pepper. Add egg and mix well. Form into loaf and flour well. Oil pan and place loaf in pan. Add catsup on top of loaf. Cover and bake at 350° for 2 hours, uncovering for the last 15 minutes. Serves 6.
Combine egg, oil, sugar, zucchini and vanilla; mix well. Sift flour, soda, salt, cinnamon and baking powder together. Add to zucchini; mix well. Stir in chopped nuts. Grease and flour 2 bread loaf pans. Bake at 350° for 1 hour.
Flatten breasts of chicken slightly. Roll in flour, salt and pepper. Lightly brown in butter over low heat. Add mushrooms, cover and simmer over low heat for 10 minutes. Add all-purpose cream and simmer 7 minutes. Transfer chicken to platter. Add wine to liquid in skillet. Bring to a rapid boil. Cook until reduced to a creamy consistency. Pour sauce over chicken. Serve with rice or rice pilaf.
Simmer on stove all ingredients mixed together about 10 minutes. In microwave cook about 3 minutes. In crock-pot cook until heated through. Recipe can be halved.
Combine. Make into balls. Brown in skillet. Will make 20 to 25 medium size balls.
Mix to consistency of hush puppy mix. Use saved liquid if needed. Drop by teaspoon into hot oil and cook like hush puppies.
Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes about 5 dozen cookies.
Mix cake mix, eggs, Jello, strawberries and crisco oil together, pour into 3 greased and floured 9-inch cake pans and bake at 350° for 25-30 minutes.
Soak beans overnight. The next morning add pork and salt. Cook slowly until nearly done. Make a sauce with remaining ingredients. Fill cans 3/4 full of beans. Fill with tomato sauce. Makes 15 quarts. Cold pack for 3 hours or process in pressure canner at 10 pounds pressure, quarts for 1 hour and 15 minutes and pints for 1 hour and 5 minutes.
In a blender or food processor, mix onion, garlic and jalapeno pepper well. Then add remaining ingredients and blend to desired consistency.
In a large skillet, cook onion in butter until tender, but not brown. Blend flour and milk; cook, stirring constantly, until mixture thickens. Add cheese and stir until melted. Place half the egg slices into bottom of a lightly greased 10 x 6 x 1-inch dish. Cover with half the cheese sauce, half the potato chips and half the crumbled bacon. Repeat layers. Bake in preheated 350° oven for 30 minutes or until hot and bubbling.
Dissolve Jell-O in 1 cup boiling water. Add blueberries and pineapple to Jell-O. Refrigerate until firm. Soften cream cheese. Mix soft cream cheese with 1/2 cup sugar. Fold in sour cream and spread on top of Jell-O mixture. Sprinkle with chopped nuts.
Cook all ingredients, except popcorn and nuts, to hard ball stage. Mix with popcorn; mix well. Pour into large baking pan. Bake in 200° oven for one hour. Stir often. Let cool. Store in airtight container.
Drain tomatoes into blender. (I also put about 1/3 of the tomatoes in the blender.) Cut the rest of the tomatoes into small chunks. Add other ingredients. Blend for about 5 seconds. Add to chunked tomatoes. Refrigerate for at least 30 minutes before serving.
Wash beans and barley. Place in large kettle; cover with water to 2 inches above beans. Add the salt (optional). Soak overnight; drain in the morning. Add 2 quarts water and ham bone or hock. Bring to boil; simmer slowly for 3 hours, stirring occasionally. Remove ham bone or hock. Cut off meat; chop and return to soup. Add onion, tomatoes, chili powder, lemon juice, sugar, salt and pepper. Simmer slowly 1 or more hours. Serve with a tossed salad and cornbread or crusty French bread. Enjoy!!!
Saute onion in margarine. Add cream cheese and milk. Stir over low heat until cheese is melted. Stir in remaining ingredients. Serve hot.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain and return to pot. To the pasta add the diced tomatoes with green chili peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.
Prepare with care. Spread mustard on the inside portion of one slice of bread, then spread mayonnaise on the inside portion of the other slice of bread. Next place the onion slice on the mustard side of first slice of bread, then place bologna (1 slice) over the onion slice. Now place the slice of cheese over this slice of bologna, then the other slice of bologna over the cheese. Now you are ready to place the slice of tomato over this second slice of bologna, and the last slice of bread over this. (Be sure mayonnaise side is next to the tomato.) Ready to devour.
Place ham in disposable 11 x 9 x 2-inch foil pan and set in supporting pan or roasting pan of equivalent size. Insert meat thermometer into thickest part of ham, not touching bone. Bake at 350° for 2 hours.
(I cook onion a little in the microwave first.) In medium mixing bowl, blend cheese and tuna until smooth. Stir in remaining ingredients. Mix well. Chill.
Mix together 1 package dry yeast and 1/2 cup warm water; set to side. Beat together the sugar, 1/2 cup hot water, the salad oil and salt. Cool and stir in the egg and yeast mixture. Add 2 cups flour; beat until smooth. Add 1 cup flour with spoon. Let raise in bowl until twice its size (1 to 2 hours). Roll into small balls, then put 2 per muffin tin. Let raise 3 hours, covered. Bake at 375° for 10 minutes.
Put all ingredients in blender; cover and whip until smooth. Makes 2 1/2 cups.
Soak beans overnight in a large bowl of water. The next morning, drain and place in a large crock-pot. Add rest of ingredients and cook on high 5 to 6 hours, until beans are tender.
Sift first 3 ingredients; set aside. Cream shortening and extract together. Add sugar; beat until fluffy. Add egg yolks, beating thoroughly. Mixing until well blended after each addition, alternately add dry ingredients in fourths and a mixture of evaporated milk and lemon juice in thirds to the creamed mixture. Beat egg whites until stiff peaks are formed; fold into batter. Drop by tablespoon 3-inches apart onto a greased cookie sheet. Sprinkle with a mixture of sugar and cinnamon. Bake at 375° for about 10 minutes or until edges are lightly browned. Remove cookies to cooling rack. Makes around 5 dozen.
Blend cream cheese and margarine. Add cubed chicken breast, salt, pepper, milk and onion; mix well. Separate the rolls into 8 rectangles. Seal the perforations. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners to center; pinch together to seal. Brush tops with 1/2 teaspoon butter; dip in croutons or cornflakes. (Can sprinkle this mixture on top, if you like.) Bake on ungreased cookie sheet for 20 to 25 minutes, or until golden brown.
Cut biscuits in fourths. Shake or roll in cinnamon and sugar mixture. Put in well-greased Bundt pan. Melt sugar, brown sugar, margarine and nuts in saucepan. Mix well. Pour mixture over biscuits. Bake at 350° for 40 to 50 minutes. Let cool at least 10 minutes before inverting contents onto plate. Great recipe to have kids help with. They love cutting the biscuits and shaking them.
Melt margarine in a 9 x 13-inch pan. Add pretzels and 3 tablespoons of sugar. Press lightly onto bottom of pan. Bake for 8 minutes at 400°. Cool.
Lightly grease and flour a 9 x 12-inch pan. Beat eggs, then mix together the other 5 ingredients until thoroughly blended. Pour into prepared pan and bake until done, about 40 minutes at 350°.
Preheat oven to 350°. In medium bowl, combine crumbs, sugar, butter and egg white. Blend. Press on bottom of 9-inch spring-form pan. Place pan on baking sheet. Bake 10 to 12 minutes until slightly brown. Cool on rack. Reduce oven temperature to 300°.
Slice bananas into the pie crusts (3 or 4 in each). Beat cream cheese and sugar together until it is creamy. Fold in Cool Whip and mix well. Spread this over the bananas. Prepare strawberries (wash and slice them). Stir glaze into them gently and place on top of pie. Refrigerate.
Beat all ingredients in a large bowl; pour into uncooked pie shell. Bake at 350° until set.
Mix vinegar, sugar and jalapeno peppers. Simmer ingredients for 20 minutes. Add wieners and simmer another 10 minutes. Cool and serve.