HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cream cheese, flour and butter; squash with fingers until mixed. Roll out on a floured board; press rounds into little tart or muffin tins. Mix together pecans, brown sugar, egg, melted butter, vanilla and salt. Spoon into crusts, filling half full. Bake at 350° for 25 minutes until nicely browned. Makes 12 to 24 tarts, depending on size of tins.
Cream together sugar and shortening. Add eggs. Mix in order given. Bake 1 hour in loaf pan at 350°.
Melt fat, brown hamburg and then add remaining ingredients and bring to boil. Put in greased dish. Bake, uncovered, at 350° for 2 hours.
Dice bacon and brown with onion. Add tomatoes and cook until soft. Add brown sugar and catsup. Mix well. Add beans.
Preheat oven to 350°. Combine all ingredients. In shallow baking pan, shape into loaf. Bake 45 minutes or until done. Makes 6 servings.
In large pan, cook onion and green pepper in margarine. Add Spam, potatoes and 1/4 teaspoon salt. Cook for 10 minutes, stirring often. Add eggs, water, 1/2 teaspoon salt and pepper; pour over Spam mixture. Cook over low heat until set. Can be used as a breakfast, a dinner or for supper.
Place flank steak in glass baking dish. Combine remaining ingredients. Pour over steak. Cover and refrigerate 2 hours, turning once. Place steak on broiler rack. Brush with marinade. Broil 3-inches from heat for 5 minutes. Turn and brush with marinade. Broil 3 minutes or until desired doneness.
Mix all ingredients together. Pour over meat or chicken in pan. Simmer about 1 hour.
Quarter cucumbers and place in gallon wide mouth jar; add salt, then cover with boiling water. Let stand overnight. Drain and rinse well. Heat vinegar, pickling spice, celery and mustard seed, turmeric, alum and 1 cup of sugar. When heated, pour over cucumbers. Next A.M., add 1 cup of sugar and mix in jar. Do this for a total of 4 days. There will be 5 cups of sugar in all. Do not heat after first day.
Mix all the above and put in pan for baking. Cover with decorative slices of bacon. Cook at 350° in oven for 1 1/2 hours. Serve hot.
In a mixing bowl cream together butter, sugar and eggs. Add applesauce; blend well. Thoroughly stir together flour, soda, salt and spices. Add to creamed mixture; blend well. Stir in oats and cranberry sauce. Spread into a floured and greased 9 x 9 x 2-inch pan or loaf pans. Bake in a 350° oven for 45 to 50 minutes. Cool thoroughly and place on a rack. Wrap and store at least 1 to 2 days. Serve warm or cool with Cool Whip.
Mix all ingredients together. Pour into a deep pie shell (unbaked). Bake at 350° for 40 to 45 minutes.
Drain corn and beans and mix. Put in 8 x 8 x 3-inch baking dish. Mix sour cream, soup, onion and cheese. Spread over vegetables. Mix crackers, oleo and almonds; spread on top. Bake, uncovered, at 350° for 45 minutes.
Warm milk. Add marshmllows and nuts; stirring until dissolved. Pour over mixture of other ingredients and mix. Pack into a waxed paper lined pan. Refrigerate. Makes 8 to 10 pounds.
Combine all cheeses and sauces. Make into a ball and roll in chili powder and paprika mixture.
Combine raisins, apples and orange juice; let soak 30 minutes. Preheat oven to 350°. Line 2 (8 cup) muffin pans with paper liners. In large bowl, sift flour, baking powder, soda, salt, sugar and cinnamon. Add cereal and mix thoroughly. In another bowl, beat egg, milk and oil. Make well in center of dry ingredients and pour egg mixture in. Add raisin mixture and stir. Do not overbeat. Fill cups 3/4 full and bake 18 to 20 minutes. Test with toothpick. Transfer muffins to rack to cool.
Mix sugar, cornstarch, eggs and milk in a saucepan; bring to a boil, stirring constantly, until thickened. Add vanilla and peanut butter; mix well and pour into baked pie shell. Refrigerate.
Do not use mixer. Combine flour, sugar, soda, salt and cinnamon. Mix well. Add Wesson oil and eggs. Mix well. Add pineapple and juice from pineapple, bananas and pecans. Mix well and pour into 3 cake pans that are sprayed well with Pam. Bake at 350° for 30 to 35 minutes. Cool completely before icing.
Coat chicken cubes with eggs and Italian crumbs. Brown in margarine. Place chicken in greased baking dish. Pour mushrooms and liquid over top. Grate Muenster cheese over all. Bake in a 350° oven for 30 minutes.
Spread 1/4 cup of vanilla frosting or marshmallow spread or whipped topping into a ghostly shape on top of a graham cracker. Place 2 chocolate chips for eyes.
Combine and pour into well-buttered cookie sheet. Bake 20 to 25 minutes at 325°.
Mix all ingredients together; do not brown meat. Cover tightly. Bake 6 to 8 hours in a 250° oven. Potatoes may also be added.
Cook potatoes in boiling water until barely done. Cool; peel and cut into 1/8-inch thick slices. Place potato slices in a bowl; marinate in creme de menthe for several hours. Remove slices from liqueur, dip in melted chocolate to coat and place on parchment or waxed paper to set. Press tops with a fork to leave a decorative design. Chill before serving.
Press dough on bottom of jelly roll pan and bake at 375° for 10 minutes. Mix remaining ingredients and spread on top. Bake 15 minutes more or until cheese melts. Let stand 5 minutes before cutting.
With wire whisk, mix together all ingredients except for crackers. Pour this mixture over crackers, stirring to coat. Place on baking sheets and bake at 275° for 15 to 20 minutes. Makes 11 to 12 cups. Use with soups and salads.
Score flank steak on both sides. Place in shallow pan. Blend dressing, soy sauce and lemon pepper. Pour over steak and cover. Let stand at room temperature for 2 to 3 hours or overnight; turn several times. Place steak on rack of broiler pan. Broil 3-inches from heat for 5 minutes on each side for medium rare. (This should not be overcooked.)
Grate orange rind. Squeeze juice out of orange; add sugar. Boil for 4 minutes, stirring constantly. Pour over pecans and coat well. Spread pecans out on flat surface and allow to cool completely. (Pecans are ready when glaze has turned cloudy or stickiness is gone.)
Heat to boiling: vinegar, oil, celery seed and sugar. Cool. Pour over drained veggies. Let stand overnight. Drain before serving.
Mix all dry ingredients. Mix all liquid, then mix both together. Whip it. Put nonstick spray on hot pan. Cook a little and then put nuts on top.
Mix all ingredients together and press into a buttered 9 x 13-inch pan. Bake at 350° for 10 minutes; cool.
Turn orange sherbet into a large punch bowl. If sherbet is very hard, let stand to soften. Add orange juice and ginger ale. Stir to blend. Makes about 75 servings.
Drain pineapple chunks (keep 1 tablespoon juice). In a medium bowl, mix pineapple juice, pineapple chunks, oranges, coconut, marshmallows and sour cream. Chill 2 to 24 hours. Sprinkle with pecans before serving.
Mix together ingredients except chicken and margarine. Melt margarine. Cut chicken into bite-size pieces. Dip in melted margarine. Roll in crumb mixture. Place on baking pan. Bake at 350° for 30 minutes or until nicely browned.
Brown ground chuck and hot sausage. Add sauce and simmer 1/2 hour. Combine cheeses, eggs, parsley, salt and pepper for filling. Pour about 1/2 cup meat sauce on bottom of large pan (large roaster pan or 2 lasagna pans). Lay 4 or 5 pieces of dry lasagna noodles lengthwise over sauce; leave space for expansion. Spread with cheese sauce. Alternate until full, ending with meat sauce. Sprinkle with Parmesan cheese.
Mix all ingredients together, except coconut and flavoring. Cook slow until thick. Add 3/4 can of coconut and flavoring. Pour in pie shell. Add meringue; sprinkle the rest of the coconut on pie. Put in oven and brown.
Brown onion in oil. Add shredded cabbage to wilt. Add 1 cup water and all other ingredients. Cover and cook on low heat 70 to 90 minutes. Add sugar and wine vinegar before serving.
Cook rice with 2 cans of soup. Mix rest of ingredients with rice and soup. Bake at 350° for 1 1/4 hours.
Preheat oven to 375°. Cream sugar and butter until fluffy. Add flour and yolk. Shape into olive size balls. Press center with thumb which has been dipped in egg white. Fill with jam. Bake 15 minutes until lightly browned around edges.
Combine sweet potatoes, brown sugar, butter, egg yolks, spices and salt in a large mixing bowl; beat until fluffy. Add evaporated milk; mix just until combined. Beat egg whites until foamy. Gradually add sugar, beating until stiff. Fold into potato mixture. Pour filling into pastry shell. Bake at 400° for 10 minutes; reduce heat to 350° and bake an additional 45 to 50 minutes or until set. Cool. Top with whipped topping if desired.
Mix with hands until crumbly. Form into small balls. Place on baking sheet. Bake at 325° for 25 minutes. Can be frozen before baking.
Brown ground chuck and drain. Mix together Mexican cornbread mix by directions, except use the egg white. Add chopped bell pepper, onion and garlic. Pour the meat mixture into the bread mix. Pour very little canola oil into a skillet. Pour all your mixture into the skillet. Bake in oven at 350° until done. Add cheese. Put back into oven until cheese melts. Good with anything.
Cook and drain sausage. Combine all ingredients. Place in casserole and refrigerate overnight. Bake in a 325° oven for 1 hour, uncovered. Serves 8 to 10.
Cut onion very fine. Add a little horseradish. Mix all ingredients together thoroughly. Shape into a ball or log. Put in refrigerator to harden. Roll in parsley flakes.
Preheat oven to 350°. Grate cheeses together. Saute chopped onion in oil until transparent, then add flour and stir over low heat, about 3 minutes. Add tomato sauce, chili powder, picante sauce and sugar. Heat tortillas in hot oil; drain on paper towel. Dip tortillas in sauce. Fill them with the grated cheese, reserving a small amount of the cheese for topping. Roll up the enchiladas and put them in a baking dish.
Marinate chicken in teriyaki sauce. Bake or fry chicken until done. Cool. Remove bones and shred chicken into long strips.
Mix the first 3 ingredients together for pie crust. Mix the next 5 ingredients and pour on pie crust. Top with pie filling.
Fry hamburger with green peppers, then blend in soup and milk. Combine with cooked noodles and bake 46 to 60 minutes at 350°. Do not alter any of these ingredients. It takes this combination for the special flavor.
Soak bread in milk until saturated. Add egg and Worcestershire sauce. Mix into ground meat. Form into 4 patties. Dredge patties in flour. Fry in oil until well done. Make sauce of drippings, Worcestershire sauce and ketchup. Serve sauce over patties.
Combine meat, salt, pepper, rice, onion and 1 can tomato sauce. Cover cabbage leaves with boiling water for 4 minutes; drain. Place portions of meat mixture in center of each cabbage leaf. Roll up, folding ends over. Place seam side down in skillet. Mix remaining tomato sauce with brown sugar and lemon juice. Pour over cabbage rolls. Simmer, covered, 1 to 1 1/2 hours; baste often.
Heat liquid drained from the crushed pineapple with enough water to make 3 cups. When hot, not boiling, pour over lemon jello. Add sugar and stir until thoroughly dissolved. Let cool and fold in the other ingredients. It may be served with mayonnaise thinned with cream or whipped cream.
Place yeast and 1 tablespoon sugar in the warm water; let stand. Heat milk to lukewarm. Add 2 tablespoons sugar and corn oil; mix well. Add flour, 2 cups at a time; let stand 10 minutes. Make into rolls and let stand 30 minutes.
Cook the first 5 ingredients over medium heat to 260° on a candy thermometer (hard ball stage). Working quickly, pour over the popcorn and mix well. Spread corn flat on a cookie sheet and bake at 200° for 1 hour, stirring 3 times during the baking. Makes 3 quarts of Crackerjack.
Whip the egg whites and 1 teaspoon vanilla. Add 1 cup sugar and cream cheese to egg whites. Make graham cracker crust. Pour cream cheese mixture in crust. Bake 25 minutes at 350°.
Combine oil, onions, carrots, garlic, wine, bay leaves and pepper to form marinade. Place beef in stainless steel bowl and pour half of marinade over beef. Cover and refrigerate for 24 hours. Turn meat once during marinating process. Save rest of marinade in refrigerator for future use.
Wash clams; place in Dutch oven with 1/4 cup of wine and steam until clams open. When opened, place clams and their juice in bowl and set aside. Place oil and garlic in Dutch oven and cook garlic until brown. Add all other ingredients except linguini and simmer for 30 minutes. Add clams and simmer for 10 to 15 minutes. Cook linguini and serve with clam sauce.
Mix all ingredients and bake in a 9 x 13-inch pan at 350° for 30 to 35 minutes. Put powdered sugar on top while warm.
Cook broccoli and lima beans (in separate pans) as package directs. Combine soups and heat, then in a casserole dish, put a layer of lima beans and then a layer of broccoli. Pour half of the heated soup over this. Then again, add layers of beans and broccoli. Top with remaining soup. Sprinkle buttered crumbs on top of soup. Crumbs can be Rice or Corn Chex or crackers. Rice Chex is good! Bake at 350° for 30 minutes.
Slice cooked pork or use any leftover meat. Place meat in mixture of all ingredients and marinate for several hours in refrigerator.
Mix together. Will keep for several days. I used fruit in lite syrup or natural. Also used unsweetened strawberries. Pie filling is only sugar.
Spray one side of each tortilla with cooking spray. Liberally sprinkle each with seasoning blend. Cut into eighths and arrange seasoned side up on lightly oiled baking sheet. Bake at 350° for about 10 minutes until crisp and very lightly browned. Do not overbake.
In a large pot of boiling salted water, cook noodles until tender, but still firm, 4 to 6 minutes. Drain and rinse under cold water; drain well.
Mix in saucepan oleo, cocoa, hot water and shortening. Stir until rolling boil. Pour over first three dry ingredients. Add remaining ingredients and mix well. Bake on greased 11 x 16-inch pan at 350° for 20 minutes. Ice immediately from oven.
Sear chops in shortening; place in broiler pan. Top each chop with rice, tomato, green pepper, and onion slices. Pour water in bottom of broiler. Bake at 350° for 45 minutes. Serves 6.
Cut oleo into flour until mixture resembles coarse meal. Mix in cheese, cayenne and salt. Fold in Rice Krispies. Make small balls; place on ungreased cookie sheet. Press with bottom of small glass. Bake at 350° for 10 minutes.
Cream together oleo, oil and sugars. Add eggs and vanilla. Sift together flour, salt and cream of tartar. Mix well and add nuts. Chill 1 hour. Pinch into 1-inch balls and press on greased cookie sheet. Bake at 325° for 10 to 12 minutes. Makes 100 cookies. Can be stored in airtight container in refrigerator until ready to use.
In pie shell, arrange cheese, zucchini and onions in bottom. Beat eggs slightly in bowl, using a rotary beater. Add evaporated milk and salt; blend well. Pour over mixture in pie shell. Sprinkle with nutmeg. Bake at 425° for 15 minutes. Reduce temperature to 325° and bake 25 minutes or until a knife inserted halfway between the center and edge comes out clean. Let stand 10 minutes before serving. This is delicious served cold.
Mix shortening, sugar and eggs. Add sour cream and vanilla. Sift together flour, soda, baking powder and salt. Add to cream mixture. Drop by teaspoon on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes. Makes 5 dozen 2 1/2-inch cookies.
In a heavy skillet over medium heat, heat olive oil and butter. Gently saute the garlic. Add the broccoli florets and stir gently until pan gets very hot. Add chicken broth; cover and simmer just until broccoli is tender/crisp. Add half the fresh basil and the well drained rigatoni to the skillet; mix thoroughly. Put on hot serving dish and sprinkle with chopped parsley, pepper, grated cheese and remaining basil.
Drain pineapple and chop the fruit and nuts with 1 cup or more of the flour. Mix other ingredients in mixer using the pineapple juice for liquid. Pour over the fruit and mix well. Cook in two loaf pans for 2 hours at 175°.
Combine sugar, dash of salt and flour. Stir in melted butter, lemon peel and juice. Combine milk and egg yolks. Add to lemon mixture. Fold in egg whites. Pour into an unbaked pie shell, 9-inch. Bake at 350° for 40 minutes on cookie sheet.
Mix and roll into balls the size of marbles. Bake at 375° for 10 minutes or until done.
In a cup, beat egg whites until very stiff. In a bowl, combine sugar and egg yolks. Blend thoroughly. Slowly stir flour and salt. Add egg whites and vanilla. Mix well. Press through a pastry tube into individual fingers on greased cookie sheets. Bake at 350° for 12 minutes. Remove sheets to rack. Sprinkle tops with confectioners sugar. Yields 3 to 4 dozen.
Mix together and then pat down in pan. Melt chocolate chips and pour over peanut butter. Cut into squares.
Cook first 4 ingredients for 4 to 5 minutes until thickened. Keep stirred well. Cool, then add last 5 ingredients. Mix well. Pour into 2 greased loaf pans. Bake at 250° to 275° for 1 hour.
In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and pimientos. Cover and chill. Sprinkle with paprika, if desired. Yields 8 servings.
Mix all together. Bake at 350° for 45 minutes, covered, and 30 minutes, uncovered.
Combine cream cheese (softened), margarine, sugar, 2 eggs, flour and vanilla. Mix together; set aside. Prepare brownies (cake like).
Preheat oven to 250°. In a large casserole or pan with lid, make a layer of 1/2 the beef, then 1/2 the vegetables, then remaining beef and vegetables. Sprinkle with dried onion soup mix; add bay leaves. Mix soups and tomato sauce and add. Cover tightly and bake 6 to 8 hours. Serves 8 to 10.
Cut kielbasa into 2-inch sections. Chop onions and green pepper. Heat in skillet until onion and peppers are soft, stirring constantly. Add baked beans and the remaining ingredients. Simmer with lid on for 15 minutes. Serve with homemade buns and you got a quick meal.
Brown meat with onion and garlic powder. Drain. Wash zucchini and cut off ends. Do not peel. Slice. Cook for no more than 5 minutes in a small amount of boiling water. Drain. Grease a baking dish and put a layer of 1/2 of the meat, then 1/2 zucchini and 1/2 cheese. Repeat the layers. Mix soup and 1/4 cup water; pour over top. Refrigerate until ready to bake at 350° for 30 minutes, uncovered.
Fry pork until almost crisp; add onions and cook until golden brown. This gives a definite tang to the chowder. Add potatoes and water; simmer 5 minutes. Add corn and cook 5 minutes more, or until tender. Stir in milk, salt and pepper. Heat slowly until chowder is piping hot. Makes 6 to 8 servings. Cool chowder before serving if there's time; reheating improves it.
Brown meat and onions together. Salt and pepper. Add other ingredients and pour into casserole. Bake 30 minutes at 350°.
Stir together egg, brown sugar and salt. Stir in flour, baking soda and salt. Add walnuts. Spread in greased 8-inch square pan. Bake at 350° for 18 to 20 minutes. Cookies should be soft in center when taken from oven. Leave in pan. Cut in 2-inch squares. Makes 16 squares.
Sift flour with baking powder and salt. Beat egg and milk, combine mixtures. Drop batter from spoon over cabbage and cook 5 minutes uncovered. Cover and steam 5 minutes or longer.
Cook squash; drain and mash. Add remaining ingredients. Mix well. Pour into buttered casserole dish. Top with grated cheese. Bake at 350° for 30 minutes.
Defrost dough to room temperature (or 5 1/2 minutes in bag, one loaf at a time, in microwave). Roll out on floured surface to approximately 10 x 22 inches. Combine eggs, garlic powder and oregano. Using 1/3 of this mixture, brush onto dough leaving a dry 1-inch border around. Place pepperoni slices on egg mixture, then grated cheese; pat down. Starting with a long side, roll up dough. Pinch ends under. Cut in half, then pinch these ends under. Transfer both to a greased cookie sheet. Poke tops with a fork. Brush on remaining egg mixture. Bake in 350° oven for 20 to 25 minutes, until golden brown. Serve warm. Cut in 1-inch slices or cool completely, wrap in foil and freeze. To reheat, bake in a 350° oven for 15 to 20 minutes.
Bake at 350° for 40 to 45 minutes in a 9 x 13-inch pan. Cool and cut into squares.
Steep tea bags in 2 cups boiling water for 10 minutes. Boil sugar in 4 cups water for 5 minutes. Combine lemon juice, almond extract and vanilla extract. Combine tea and sugar mixtures with lemon juice and flavorings. Serve over ice. Serves 6.
Wash and dry chicken; arrange in single layer in casserole dish. Blend preserves, dressing and soup mix, creating a marinade. Pour marinade over chicken and let stand for best flavor. Bake uncovered at 350° for 1 1/2 hours, less time for smaller pieces of chicken. Serve with rice. Pour gravy over rice when serving, making sure to include the apricot pieces.
Line a 13 x 9-inch pan with graham crackers. Mix pudding and milk. Mix in Cool Whip. Pour on top of crackers. Put on another layer of crackers, pudding and crackers. Melt chocolate icing and pour over top layer of crackers.
Drain whole kernel corn of most of liquid. Combine all ingredients and bake at 350° for 30 minutes with lid on. Then remove lid and bake another 30 minutes.
Crush Oreos. Put half of crumbs on bottom of 9 x 13-inch pan. Mix remaining ingredients and put on top of crumbs in pan. Add remaining half of crumbs on top.
Mix oats, flour, cereal, baking soda and powder in one bowl. Mix butter, eggs, vanilla and sugars well. Add to first bowl. Next, add M&M's, coconut and pecans. Stir until well mixed. Drop tablespoon of dough on ungreased cookie sheet. Bake 12 to 15 minutes at 350°.
In a skillet or wok, heat the oil on high heat. Add the garlic, onion and chicken. Stir-fry for one minute. Add Roger Hong's stir-fry sauce. Cover and cook until chicken is done, approximately 2 minutes. Add the carrots and broccoli on top of the chicken. Cover and cook for 1 minute for crispy broccoli. Serve immediately.
Cream the butter and sugars. Add egg and vanilla. Sift dry ingredients. Add to mixture. Add nuts. Drop on greased pan. Bake at 325° to 350° for 10 minutes. While hot, mash indention in cookie with spoon. Fill holes with frosting.
Remove skin from chicken. Pour raw rice in bottom of 9 x 12-inch pan. Salt and pepper chicken pieces and place on top of rice. Sprinkle onion soup mix over chicken. Add water to creamed soup in separate bowl and pour over chicken. Cover with foil and bake at 350° for 1 hour.
In bowl, dissolve jello in boiling water. Add other ingredients; mix well. Pour into a 13 x 9-inch pan. Put in refrigerator until firm.
Sift dry ingredients into 9-inch square pan (ungreased). Make 3 holes in flour and put in water, oil, vanilla and vinegar. Beat with a fork until mixed thoroughly. Bake in 350° oven for 30 minutes. Recipe can be doubled for a 9 x 12-inch pan.
Cut bananas and pour the pineapple juice over them. Let set for 2 to 4 hours. Drain. Mix all ingredients. Better if mixed several hours before serving.
In large pot of boiling water, cook pasta 8 to 10 minutes, until tender. Drain.
Soften cream cheese in microwave on High 15 or 20 seconds. Beat cream cheese, milk and sugar in bowl with whisk. Stir in lemon juice and 1 1/2 cups whipped topping. Spread in bottom over crust. Press strawberries into cream cheese. Pour 2 cups milk into bowl; add pudding and mix with whisk. Let stand 1 minute or until thick. Add 1 cup whipped topping and spoon over strawberries. Garnish with a few strawberries. Refrigerate 4 hours. Makes 8 servings.
Blend flour, lard, salt and sugar until the size of peas. Put egg yolk into measuring cup and add milk to make 2/3 cup. Bread egg yolk and add to flour mixture. Divide in half, roll out and put on cookie sheet.
Mix first 5 ingredients well. Stir in chocolate chips and pour into greased and floured Bundt pan. Bake at 325° for 50 to 60 minutes.
Combine all ingredients in a saucepan. Boil until it reaches the hard ball stage, about 253°. (When dropped by a 1/2 teaspoonful in cold water it forms a soft ball.) Then pour mixture on a marble slab. Start pulling as soon as candy can be handled. Pull until firm and creamy. Roll into a roll and cut into bite size pieces.