HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar with shortening. Add milk, egg and vanilla extract; beat well. Add mixture of flour, baking powder and salt. Pour into greased and floured 9 x 5 x 3-inch loaf pan and bake in 350° oven for 45 to 50 minutes.
Preheat oven to 350°. In a bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup Parmesan cheese. In a small bowl, mix cream cheese until fluffy. Add milk and mix until well blended. Spoon mixture (spinach) into shallow casserole or an 8 x 8 glass baking dish. Pour cream cheese mixture over spinach. Sprinkle remaining Parmesan. Bake 25 to 30 minutes.
Cook medium-sized hen. Cool and debone. To broth, mix corn bread and bread. Saute celery, shallots and onions in butter until done, but not brown. Add to broth mixture. Add seasonings to taste. Add beaten eggs. Be sure mixture is moist. If you need more broth, add 1 can chicken broth. Pour into greased Dutch oven and cook at 350° until slightly brown or as desired.
Saute chopped peppers, onions and celery until soft in large pan. In separate pan, brown hamburger and drain. Place beans in a 12 x 18-inch baking dish. Add hamburger and onion mixture. Combine gently.
Brown ground beef; drain. Add cumin, chili powder, garlic powder, salt, peppers and tomatoes. Heat through. Cover bottom and sides of 13 x 9 x 2-inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg. Pour over tortillas. Bake at 350° for 30 minutes. Remove from oven. Sprinkle with Cheddar cheese, tomatoes, green onions, olives and lettuce. Yields 6 to 8 servings.
Mix all together and pour into 10-inch pie pan. Bake at 325° for 30 minutes or until brown. Makes its own crust.
Mix shortening, sugar and eggs. Add crushed pineapple. In a separate bowl, stir all the dry ingredients together real good. Add dry ingredients. Drop by teaspoonful onto a lightly greased cookie sheet. Bake at 350° for about 10 minutes.
Saute onions in oil and mix all ingredients. Bake at 350 degrees for one hour in loaf pan.
Combine sugar, water, soy sauce, pineapple juice, oil, ginger and garlic powder. Stir until sugar is dissolved. Pour over chicken wings in bowl small enough so that all are covered. Cover and refrigerate. Marinate at least one full day, stirring occasionally.
Heat oven to 375°. Line jelly roll pan (15 1/2 x 10 1/2 x 1-inch) with aluminum foil or waxed paper; grease generously. Beat eggs in small mixer bowl on high speed until very thick and lemon colored. Pour into large mixer bowl. Beat in sugar gradually. Beat in vanilla and water on low speed. Add flour, baking powder and salt gradually, beating just until batter is smooth. Pour into pan. Bake 12 to 15 minutes. Immediately loosen cake from edges of pan; invert on towel sprinkled generously with powdered sugar. Carefully remove foil. Trim off stiff edges if necessary. Carefully roll hot cake and towel from narrow end. Cool on wire rack at least 30 minutes.
Steam or cook broccoli and onion together until very tender. While steaming broccoli and onion, mix all other ingredients together well in medium to large size Pyrex dish. Add broccoli and onion and mix well. Bake uncovered at 350° for 45 minutes to 1 hour or until golden brown and bubbly.
Whip margarine. Add sugar, eggs, flour and baking powder. Add crumbs and milk. Bake in 3 greased 8-inch round layer pans for 20 minutes at 300°.
Set aside 3 orange sections for garnish. Chop remaining orange sections; set aside. Stir together cream cheese, coconut and almonds until smooth. Fold in chopped oranges. Arrange reserved orange sections on top. Chill. Serve with date nut bread, banana bread or gingersnaps. Yield: 1 2/3 cups.
Bring water, salt, sugar and vinegar to a boil. Add beans. Let boil rapidly for 10 minutes. Put in hot jars and seal. You do not have to pressure cook.
Dissolve gelatin in boiling water and let stand until cool. Mix cream cheese and mayonnaise until smooth. Drain peaches and cut into small pieces. Add pineapple, nuts and marshmallows. Add cooled gelatin to fruit mixture and refrigerate until firm.
Brown meat and onions until lightly brown in fat. Add other items. Simmer for 30 minutes.
Mix flour, 1 cup sugar and cinnamon. Add to apples until well coated. Mix 1 cup sugar, oatmeal and oleo, pour over apples. Bake at 350°.
Preheat oven to 400°. On large baking pan, place pastry. Fold edges under to form ridge. Sprinkle with Mozzarella. Top with small dollops of Ricotta. Sprinkle with raisins, nuts and spices. Arrange fruit on top. Drizzle with marmalade. Bake 20 to 25 minutes or until pastry is puffed and brown.
Combine all ingredients in a large bowl. Knead in bowl until smooth. Let the children roll into 1-inch balls and flatten on wax paper with tines of fork. Let dry overnight. Then store in airtight containers. Makes about 5 dozen.
Drop shrimp into boiling water in saucepan. Return to a boil; reduce heat. Simmer for 3 to 5 minutes or until done to taste; drain and rinse with cold water. Chill in refrigerator. Peel and devein shrimp. Melt butter in heavy saucepan over medium heat. Stir in curry powder, parsley, green pepper and celery. Cook for 2 minutes, stirring occasionally. Add flour, garlic salt and salt; mix well. Cook for 1 minute, stirring constantly; reduce heat. Stir in milk gradually. Cook until thickened, stirring constantly. Stir in cheese until melted. Add shrimp and pimento. Heat to serving temperature, stirring constantly. Yield: 10 servings.
Place cabbage in 2-quart glass casserole dish. Pour water in bottom of dish. Cover with plastic wrap. Microwave on High for 8 to 10 minutes or until cabbage is partly cooked; set aside. Crumble ground beef in medium mixing bowl. Stir in remaining ingredients, except tomato sauce. Remove 12 cabbage leaves from partly cooked cabbage. Place an equal amount of meat mixture in each leaf. Roll up and secure with toothpick. Place in 2-quart baking dish. Cover with plastic wrap. Microwave on High for 13 to 15 minutes. Pour tomato sauce over cabbage rolls. Recover and continue cooking on High for 2 to 3 minutes or until hot. Let stand, covered, for 5 minutes before serving.
Place cut up chicken breast in baking pan. Mix all ingredients together and pour over chicken, then add topping mix.
Cut round steak into 2 or 3 inch pieces. Tenderize and salt and pepper to taste. Prepare brown gravy according to instructions on package and pour over steak. Bake at 350° until done.
Beat eggs and add sugar, shortening, molasses and coffee. Beat. Add other dry ingredients and spread in large cookie sheet, 1/2-inches thick, and bake for 18 to 20 minutes (toothpick test) at 375°. When cooled, frost with vanilla icing (powdered sugar and milk to consistency).
Preheat oven to 350°. Generously butter a 9 x 13 x 2-inch baking pan or a 12-inch cast iron skillet. Sift the dry ingredients into a large bowl. In another bowl, combine the wet ingredients and stir until mixed. Fold the wet ingredients into the dry ingredients. Smooth the batter into the baking pan or skillet and bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean. Allow the cornbread to cool for at least 10 minutes before serving.
In a large bowl combine soup, milk and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter. Transfer to 13 x 9 x 2-inch baking dish. Cover and refrigerate for 8 hours or overnight. Toss the bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60 to 65 minutes or until bubbly and golden brown. Yields 12 servings.
Mix cheese, crumbs and seasonings in plastic bag. Dip chicken in butter-place in bag and shake until evenly coated. Bake on greased cookie sheet at 400 degrees for 20-25 minutes or until cooked through.
Combine broth, carrots, celery, lemon juice and peel in saucepan. Simmer covered until carrots are tender. Stir in beans, parsley and pepper. Heat and serve.
Mix hamburger, garlic powder and garlic clove. Shape into small balls. Pan-fry until well cooked; drain. Mix barbecue sauce and jelly. Add meatballs. Heat mixture on medium heat, then reduce to low heat.
In 3-quart oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can onions. Arrange chicken on rice mixture; sprinkle with paprika and pepper. Bake at 375° for 1 hour or until chicken is no longer pink. Top with remaining onions. Bake 3 minutes or until onions are golden brown.
Cook squash and onion until tender; drain thoroughly. Add margarine and egg. Mash with potato masher until well mixed. Add cheese and enough cracker crumbs to hold mixture together. Make into patties and brown on both sides in skillet with hot grease.
Heat oven to 350°. Grease and flour sides and bottom of tube pan. In large bowl, combine water, oil and eggs. Add remaining ingredients (except syrup). Stir by hand until combined. Pour into prepared pan and bake 75 to 85 minutes or until toothpick comes out clean on low oven rack. Cool in pan 30 minutes. Loosen and remove from pan. Cool completely. Wrap to keep refrigerated (2 weeks) or freeze (3 months).
Mix together by hand the first 5 ingredients (Raisin Bran, Crisco, white sugar, eggs and buttermilk). Blend flour, baking soda and salt together and add. Mix well. Bake at 400° for 15 minutes or until golden brown.
Melt butter. Stir in cookies and sugar. Divide half of cookie mixture among 4 individual dessert dishes. Spoon fruit on top. Sprinkle with remaining cookie mixture.
Rinse chicken and pat dry. Combine ingredients and spread over both sides of chicken. Bake in shallow dish at 375° for 30 minutes or until done. Quick, easy and delicious.
Cook vegetables in chicken broth until tender. Cook spaghetti; drain. Mix hot spaghetti with 2/3 chopped cheese. Add soup, vegetables and broth, pimento, chicken, salt and pepper; mix well. Put in 3-quart buttered casserole. Top with remaining cheese. Bake for 1 hour at 350°.
Put about 3/4 cup sugar and cinnamon in small paper bag. Drop the cut biscuits in bag a few at a time and shake. Stack in greased Bundt cake pan. Sprinkle a few chopped pecans in cake pan before adding biscuits. Melt one stick margarine with light brown sugar and pour over top. Bake in 325° oven for 40 minutes.
Sift first 6 ingredients together. Put vanilla in bottom of cup. Add enough milk to make 1/2 cup. Stir salad oil, milk and eggs together. Add to sifted ingredients, then stir well and add raisins and oats. Drop from teaspoon on ungreased baking sheet. Bake at 375° for 10 to 12 minutes. Makes about 4 dozen.
Combine all ingredients. Pour 4 inch circles on hot griddle and cook until golden brown. Serve topped with chili, lettuce, tomatoes, grated cheese, sour cream, taco sauce, onions and black olives (any topping you desire).
Mix water, yeast and sugar; let stand 15 minutes. Mix in flour and knead 10 minutes. Preheat oven 5 minutes to warm; turn oven off Place mixture in greased bowl. cover. Place in warmed oven 1 hour until mixture doubles. When doubled in volume, twist into pretzels. Place on greased cookie sheet. Spread thin coat of egg on each pretzel. Sprinkle with coarse salt. Bake in 475 degrees for 12 to 15 minutes. Yield 2 dozen.
Spread onion soup mix over one-half of round steak. Fold over. Wrap securely in foil. Bake at 350° for 2 hours.
Fix brownie mix. Prick while warm and drizzle with Kahlua. Allow to cool, then crumble. Fix pudding, omitting chilling. Layer in 3-quart clear dish, 1/3 brownie, 1/3 pudding, 1/3 whipped topping and 1/3 Heath bars. Repeat 2 times. Chill 8 hours.
Melt margarine. Cook onions until soft. Mix together Cheddar cheese and sour cream. Add onions, salt, pepper and potatoes. Mixture will be stiff. Place into large casserole dish. Bake for 45 minutes at 400° or until top is brown. This is best made ahead of time and let set, then cool. Good warmed over and easily halved for smaller families.
Cream butter,	shortening and sugar	until light and fluffy. Add eggs	and beat well. Combine flour and baking powder and	add to creamed mixture with milk. Stir in flavorings. Bake in 10-inch	tube pan at 325° for 1 hour and 30 minutes. Cool in pan 10 minutes before turning out onto rack.
In enough water to cover well, cook potatoes, onion and celery in glass casserole safe for microwave, until tender, about 6 to 8 minutes. Make thickening of flour, salt and pepper mixed with half of milk and add to cooked mixture. Cook for additional 5 minutes until soup consistency. Add remaining milk and heat until warm, if necessary.
In Dutch oven or large pot, brown meat and onions; drain. Add tomatoes and seasonings; bring to a boil. Add corn and celery. Reduce to simmer, cover, stir occasionally. Cook at least 1/2 hour but best if simmered longer.
Heat oven to 425°. Grease and heat in oven a small No. 5 skillet. Break 1 egg in bowl; beat with fork until frothy. Add corn meal and sweet milk. Bake for 25 minutes, crumble when cool. Brown lightly chopped onions and celery in butter. Add crumbled cornbread, 2 eggs (beaten) and pepper. Moisten with 1 1/4 cups chicken broth. Bake at 350° for 30 minutes.
Sift together flour, soda, salt and baking powder. Add remainder of ingredients, mixing well after each. Drop by spoonful on ungreased baking sheet. Bake 15 minutes at 350°.
Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13 x 9-inch pan; chill 5 minutes. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the whipped topping. Spread over crust. Prepare pudding as directed on package, using 3 1/2 cups milk; pour over cream cheese layer. Chill several hours or overnight. Spread remaining whipped topping over pudding.
Heat oven to 350°. Generously grease 13 x 9-inch baking dish. Cut deep slits in rounded side of potatoes at 1/4-inch intervals. Place potatoes, slit side up, in greased dish. Melt margarine in small saucepan. Stir in garlic powder. Spoon margarine mixture evenly over potatoes. Bake at 350° for 40 minutes. Baste potatoes with melted margarine from bottom of dish. Sprinkle with Parmesan cheese and bread crumbs. Bake 10 to 20 minutes more until potatoes are tender.
Melt chocolate and 3 tablespoons butter over very low heat. Cool. Cream 2 tablespoons butter with cream cheese and gradually add 1/4 cup sugar. Cream until fluffy. Beat in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
This is great for the kids! Let them put it together themselves. On plate, place small portion of Frito-Lay chips; cover with rice and ladle chili over top.
Peel and cut potatoes lengthwise in quarters. Place in roaster with onion, celery, parsley and bouillon, mixing well. Add paprika, salt and pepper, again mixing well to taste. Add oil. Roast at 350°, turning several times until golden brown.
In large bowl, mix together vegetables. In small bowl, mix mayonnaise, sour cream and dressing mix. Pour over vegetables and mix well. Refrigerate several hours or overnight.
Saute onion and add rest of the ingredients. Cook in crock-pot on slow for 3 to 4 hours; stir occasionally.
Put the ingredients into a plastic bag and shake. Then add 1/4 cup cooking oil. Shake again. Makes 8 cups.
Stir together sugar and cornstarch. Crush 1/2 quart of the berries and combine with water, sugar and cornstarch in a saucepan. Bring to a boil and boil until clear (about 2 minutes). Add oleo and enough red food coloring to give an attractive bright color. Place 1 quart strawberries in baked pie shell. When boiled mixture cools, pour over strawberries. Chill.
Bring all to boil; reduce heat and simmer for 45 minutes. Soooo easy and good. Serve with hot cornbread. Serves 15.
Cream margarine and sugar together. Add eggs and beat well. Add chocolate syrup. Gradually add flour and salt and beat. Add vanilla. Bake in a 9 x 13-inch pan that has been greased and floured. Bake for 30 minutes at 350°. Let cool.
Sort and wash lima beans. Put in a large saucepan with 3 cups water. Bring to a boil. Cook 2 minutes. Remove from heat, cover and let soak 1 hour. Place beans over medium heat until tender. Add more water if necessary. Combine sausage, onion, celery and green pepper in a large skillet. Cook until sausage is brown. Stir into crumbles; drain. Add seasoning. Stir well. Spoon into lightly greased 2-quart casserole dish. Bake at 350° for 20 minutes. Serves 6.
Mix first 3 ingredients with pastry blender or fork until crumbly. Spread in 8x8 pan. Bake 10 minutes at 350°.
Brown stew beef cubes with chopped onions. Add the rest of ingredients. Heat to boiling. Simmer about 10 minutes. Serve with rice, noodles or mashed potatoes.
Crumb biscuits in large mixing bowl. Pour milk over crumbs and let set for 1 hour. Add remaining ingredients and mix well. Pour in 12 x 13-inch slightly greased baking dish. Bake at 325° for 45 minutes or until well done.
Brown meat (dredge in flour with salt and pepper). Have water boiling. Add browned meat. (Browning the meat gives the flavor.) Simmer 4 to 5 hours or until tender. Add quartered potatoes, carrots, onion and can of tomatoes. Season with salt and pepper. Add a couple packages of beef bouillon. Continue simmering until vegetables are done.
Place white rice in casserole dish. Put in the can of beef broth and consomme. Add salt, pepper and pats of margarine. Mix together. Put in oven at 350° for 1 hour.
Beat eggs; add butter, sugar, corn syrup and flour. Beat gently. Fold in all other ingredients. Bake at 350° for 45 to 50 minutes. Do not overbake!
Combine pancake mix, milk, eggs and oil. Beat until smooth. Pour into greased 13 x 9-inch pan. Drain apple rings. Arrange apple rings and sausages (cut crosswise) so mixture can be cut into squares. Bake in a 350° oven for 30 to 35 minutes.
Blend together first 6 ingredients. Spread onto flour tortillas; roll up tortillas and place seam side down in a Tupperware container. Refrigerate overnight. Slice before serving.
Preheat oven to 350°. Brown chops in large frying pan; drain well. Place in 9 x 13-inch Pyrex dish. Mix soups and pour over chops. Sprinkle with pepper. Cover with heavy-duty foil and bake for 45 to 50 minutes. Remove foil during last 10 minutes. Serve chops with cooked noodles or rice. Serves 6 to 8. Chops may be browned and topped with sauce prior to baking. Refrigerate until ready to bake. Do not add salt!
Mix all ingredients and pour in greased 9 x 13-inch pan. Bake at 350° for 20 minutes.
Let dough rise slightly. Divide into thirds, then divide each third into 12 pieces. Shape each piece around the meat or cheese and seal well. Place on greased cookie sheet. Cover; let rise in warm place until doubled in size, 30 to 60 minutes. Bake at 400° for 10 to 12 minutes.
Soften cream cheese; add mayonnaise, sugar, cranberries and pineapple. Stir well. Add nuts and Cool Whip. Pour into pan or bowl and freeze. Enjoy.
Cream shortening and sugars together. Stir in eggs and vanilla. Add flour, soda and salt. Mix thoroughly. Add chocolate chips. Bake at 375°. Drop by spoonful on greased cookie sheet.
Sprinkle yeast over 2/3 cup lukewarm water. Add the honey. Leave to "work" while preparing the dough.
Stir all ingredients except butter in bowl or an 8 x 8-inch pan. Pour melted butter on top. Bake at 425° for 40 minutes, uncovered, for the last 15 minutes.
Mix cake as box directions. Place 1/2 of batter in 9 x 12-inch pan. Bake for 15 minutes at 350°. Melt caramels with 1/2 cup Milnot and 3/4 stick butter. Pour over cake. Spread nuts over caramel mixture (also chocolate chips, if used). Spread remaining batter on top and bake for 20 minutes. Spread with chocolate icing or dust with powdered sugar.
Brown gizzards in oil real well. Add pork and beef and brown. Add dabs of water at intervals to prevent burning until pork and beef is brown. Add bell pepper, onion and celery. Season with salt and pepper to taste. Add 1 to 2 cups of water and simmer for about an hour. Then add cooked rice and mix thoroughly. Add onions and parsley and simmer for about 15 to 20 minutes.
Combine mayonnaise and catsup. Add pickle relish, sugar and Worcestershire sauce. Refrigerate in covered glass jar. Makes 1 1/2 cups.
Place in Dutch oven with tight fitting lid in the order listed. Bake at 250° for 5 hours. (No browning necessary. When done, gravy is brown and thick.)
Cream butter, peanut butter and 1 cup powdered sugar until smooth. Add additional powdered sugar to reach desired consistency, usually about another cup and a half. Frosts a 2-layer cake. Best on devil's food cake!
Heat oven to 350°. Grease pie plate (9 x 1 1/4 or 10 x 1 1/2-inch). Place all ingredients in blender container. Cover and blend on high 15 seconds. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
Melt morsels in microwave or on low heat. Mix noodles into mixture. Stir. Drop by spoonfuls onto wax paper to dry.
Combine first 5 ingredients in a clean 1 pound coffee can with a tight fitting plastic lid. For extra security, tape the lid to the can. Place the 1 pound can inside a 3 pound coffee can with a tight fitting lid. Pack the crushed ice around the smaller can. Pour almost 1 cup rock salt over the ice. Put the lid on the 3 pound can. Roll the can back and forth on the floor or the sidewalk for 10 minutes. Remove the inside can carefully, making sure no salt solution drops into the ice cream. Stir the ice cream mixture with a rubber spatula. Replace the lid. Drain the ice water and place cans inside each other. Pack with more ice and salt. Roll back and forth 5 more minutes. Makes about 3 cups.
Grease 1 1/2-quart shallow baking dish. Beat with wooden spoon. Beat egg. Beat in 2/3 cup sugar. Add dry ingredients to sugar mixture alternately with milk. Beat well. Add butter and vanilla; beat. Fold in blueberries. Pour batter in pan and sprinkle with sugar. Bake 25 minutes at 400°.
Pour boiling water over oats and let stand 20 minutes. Mix together next 6 ingredients and add well beaten eggs. Add melted butter or margarine. Beat and pour in greased pan. Bake 30 or 35 minutes at 350°.
Cream the shortening, sugar, eggs and vanilla. Mix all dry ingredients together with the creamed mixture. Add oats, coconut and gumdrops. Roll into small balls. Flatten the balls slightly on the cookie sheet. Bake at 350° for 12 to 15 minutes. Yields 6 dozen.
Mix all ingredients together in large bowl. Bake 1 hour at 350°. Makes 2 loaves.
Brush mushrooms and remove stems. Mix all ingredients together and stuff mushrooms. Coat with a little melted butter. Bake at 350° for 35 minutes or until done. Serve warm.
Soak dove breasts in mixture of water and Worcestershire sauce for 4 hours or overnight. Place dove breasts on cookie sheet, cover with garlic spread and sprinkle each with dash of lemon pepper. Bake at 250° for 1/2 hour. Place bacon strips on each breast and bake at 250° for 1 hour.
Let Cool Whip come to room temperature. Melt the Hershey bars. Combine together and pour in pie shell. Freeze for three hours and dig in!!
Combine flour, 1/2 cup sugar, baking powder and salt in small mixing bowl. Make a well in center; add egg yolks, oil, water and vanilla. Beat at high speed of electric mixer 5 minutes or until satin smooth.
In saucepan, cook onion in butter until tender. Blend in soup, cheese and seasoning. Heat until cheese melts. Combine with tuna, macaroni and peas. Pour into 1 1/2-quart casserole dish. Crumble potato chips on top. Bake in moderate oven until nicely browned and bubbling.
Mix flour, brown sugar, oatmeal, butter, cinnamon and salt together. Put into a 10 x 13-inch pan, reserving a few crumbs for topping. Grease pan only if you desire.
Heat margarine, add soup slowly. Blend sour cream and onion. Mix with potatoes and top with grated cheese. Bake 45 minutes at 350°.
Cook bacon until almost crisp; drain. Saute onion in bacon drippings until soft; drain. Crumble bacon and combine with rest of ingredients. Mix well by hand. Bake in 2-quart casserole in preheated 375° oven for 45 minutes. Stir occasionally.
Brown meat and drain. Mix in cheese and spices until cheese is melted. Spoon meat mixture on bread and broil just until meat browns. Can be frozen before baking.