HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees. Mix flour, bran, spices and soda together in a bowl. Put the milk and orange juice in another bowl and lightly beat in the eggs. Put margarine, sugar and molasses in a saucepan on low heat and stir until sugar has dissolved. Remove from heat, stir in the dry ingredients and then add the egg mixture. Pour into a 2 lb. loaf pan lined with baking parchment and bake for 40 minutes.
Prepare cornbread mix and bake as package label directs. Let cornbread cool, then crumble into large bowl. In hot butter in large skillet, saute celery and onion until tender, about 5 minutes. Remove from heat; add parsley, sage, thyme, salt and pepper. With fork, stir eggs, broth and vegetable mixture into crumbled cornbread. Toss lightly until well combined. To stuff and truss turkey, spoon stuffing into neck cavity. Bring skin of neck over back; fasten with poultry pins. Then spoon dressing lightly into body cavity of bird; do not pack. Insert about 5 poultry pins at regular intervals to draw body opening together. With twine, lace cavity closed, bootlace fashion; tie with knot. Bend wing tips under body or fasten to body with poultry pins. With twine, tie ends of legs together. Makes about 12 cups (enough to fill a 10 to 12 pound ready to cook turkey).
Combine sugar, butter and milk in a heavy 3-quart pan. Bring to full boil, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into greased 13 x 9-inch pan. Cool to room temperature. Makes 3 pounds.
Melt margarine; add Bisquick and sour cream. Mix well. Drop into greased muffin tin. Bake at 450° for 10 to 20 minutes.
Drain and chop water chestnuts. Add next six ingredients. Chill this topping overnight.
Boil chicken until done. Remove from broth. Cool. Cut into small pieces. Boil noodles in chicken broth. Drain. Mix all ingredients in a large bowl and pour into a large baking dish that has been sprayed with Pam. Bake at 350° for 30 minutes.
Cut cabbage into quarters and remove cores. Cover with boiling water and cook 10 to 15 minutes. Drain. In bowl, mix ground beef, beef broth, parsley and onion. Put 2 strips of bacon on bottom of loaf pan. Cover with layer of cabbage, then layer of meat mix. Alternate cabbage and meat layers, ending with meat. Cover with 3 strips of bacon. Mix tomato sauce, sugar and Worcestershire sauce; pour over meat loaf. Bake in preheated 375° oven for 1 hour. Remove from oven and place on cake rack. Allow to set about 15 minutes or remove from oven and turn out of pan onto foil.
Combine flour and sugar. Heat butter, cocoa, Coke and marshmallows until it boils. Pour over flour and sugar mixture. Mix well and add eggs, buttermilk, soda and vanilla. Beat well. Pour in greased and floured pan and bake 30 to 40 minutes in 350° oven.
Pick over beans or peas to remove any bad ones; wash them. Put them and the meat in a big pot and cover with water. Slow boil for about 2 hours or until done. Put the salt in during the last hour. Serve with cornbread or biscuits.
In large skillet over medium-high heat, melt margarine. Saute rice-vermicelli mix until vermicelli is golden brown. Add 2 cups water, salsa, chicken and special seasonings. Bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until liquid is absorbed and chicken is cooked through. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream. Serves 4.
Cream shortening and sugar. Add vanilla and eggs. Beat well. Sift flour, salt and soda together. Add to mixture alternately with buttermilk, in three separate portions. "Drop dough from tablespoon in order to make large cookies. Small cookies will not have the center texture desired in this cookie." Sprinkle with cinnamon and sugar or just sugar. Bake at 400° for 10 minutes. Watch closely, they should not brown. Finished cookie should be 4-inches across to have a soft center. Makes about 4 dozen cookies.
In a large bowl, layer the first four ingredients. Sprinkle dry salad dressing over the top of the first four ingredients. Seal the salad with as much mayonnaise as necessary. Sprinkle Parmesan cheese to taste over top of mayonnaise. Cover and refrigerate for 24 hours. Toss and serve.
To 3 cups boiling water, add brown sugar and butter. Boil 3 minutes. Put in 6 x 10-inch baking dish. Mix other ingredients together, adding dates and nuts last. Drop dough mixture by teaspoon on top of water-sugar mixture. Bake for 35 minutes in 350° oven.
Combine salad dressing, parsley, basil and garlic. Mix well. Add cheese, broccoli and noodles. Mix lightly. Chill. Arrange tomatoes on serving platter. Top with vegetable mixture. Sprinkle with walnuts. Makes 4 to 6 servings.
In a large saucepan over medium heat, saute rice in oil until golden brown. Add the water, bouillon, celery, green pepper, onion and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beef. Cover and simmer for 5 to 10 minutes or until rice and vegetables are tender. Yield: 2 servings.
Cream together sugar, eggs and shortening. Add peaches. Mix flour, cinnamon, baking powder, soda and salt together. Add vanilla and nuts. Bake in two pans at 350° for 35 to 40 minutes. Makes 2 loaves.
Melt margarine in water and heat to boiling. Remove from heat and add flour and salt. Stir vigorously until mixture forms a ball and leaves sides of pan. Let cool. Add eggs one at a time, beating until smooth. Drop by rounded teaspoon onto greased baking sheet. Bake at 400° approximately 20 minutes or until brown. Cool and split center and fill with chicken salad or any party filling.
Combine all ingredients. Bake at 350° for 40 to 45 minutes.
Pare eggplant and slice into 1/4-inch thick pieces. Dip first in eggs, then in crumbs. Saute in hot oil until brown on both sides. In 2-quart casserole, place layer of eggplant. Cover with Parmesan cheese, oregano and sliced Mozzarella cheese. Cover well with tomato sauce. Repeat until all eggplant has been used. Top last with Mozzarella cheese. Bake uncovered for 1/2 hour at 350°.
Lightly grease 20 miniature muffin cups. Heat olive oil in large skillet. Saute onion and garlic until tender. Add spinach, mushrooms, bread crumbs, cheese, yogurt, salt and pepper; blend well. Separate dough into 10 biscuits, then separate each into 2 layers. Place each layer in greased muffin cup and press firmly in bottom and up sides. Spoon generous tablespoon spinach mixture into each cup. Bake at 375° for 15 to 20 minutes or until golden brown. Garnish each with sour cream, if desired. Serve warm. Makes 20 appetizers.
Cream butter and sugar. Add egg, then oil, mixing well. Add oats, cornflakes, coconut and nuts. Add dry ingredients and vanilla. Drop onto ungreased cookie sheets. Flatten slightly with back of spoon. Bake 24 minutes or until light brown in a 325° oven. Allow to cool on sheets before removing onto cooling racks.
While cooking shells in big pot, brown hamburger and drain. Chop tomatoes. Drain shells. Mix shells, hamburger and tomatoes. Serves 6.
Cream together the butter and margarine. Beat in the egg, vanilla and confectioners sugar. Add slowly the remaining ingredients, mixing well. Roll out on floured board to about 1/4-inch thick. Cut in shapes and put on ungreased baking sheet. Bake at 375° for 6 minutes. Don't let them get too brown on bottom.
Heat vinegar and salad oil; add sugar, stir until dissolved. Cool. Pour over kraut and rest of ingredients. Keep in refrigerator 24 hours. Very good with meat and poultry.
Brown hamburger in frypan and add rest of ingredients, stirring as you go along. Simmer for 2 hours, stirring frequently.
Beat eggs. Add sugar, syrup and butter. Mix well. Line pie shell with pecans. Add mixture. Bake at 350° for about 1 hour.
In pot, combine potatoes with enough water to cover by 1-inch over high heat; bring to a boil. Reduce heat to medium; cook until tender, 20 to 25 minutes. Drain, return to pot. Mash until smooth; cool 15 minutes.
Mix all in order given. Mix well. Drop by teaspoons on lightly greased cookie sheet. Flatten with fork. Bake at 350° for 10 to 15 minutes.
Melt butter in heavy sauce pan; saute onion until soft. Add squash, turnip and pears and simmer, covered, until soft (about 15 minutes). Add water if needed. Puree in food processor until smooth. Season to taste.
In a large skillet or Dutch oven, brown beef, adding oil. If desired, drain. Add onion, garlic powder, pepper and water; bring to a boil. Reduce heat, cover and simmer 45 minutes or until meat is tender. Add tomatoes and cumin. Reduce heat and cook until done. Makes 1 quart, 4 servings.
Prepare the raspberry gelatin according to package directions. Garnish with whole pecans on top. Refrigerate to set. Mix the first 7 ingredients together; pour over jelled gelatin.
Cook the sweet potatoes. When done, mash and cream potatoes until very fluffy. Add the remaining ingredients. Mix well. Bake 30 to 40 minutes at 350°. Add marshmallows the last 10 minutes of cooking.
Chop up tamales; cut up cheese in large hunks. Add other ingredients. Cook until cheese melts. Serve hot with chips.
In a small bowl, mix yogurt, scallions, dill, salt and pepper. Add cucumber and tuna and toss gently. Just before serving, line pitas with spinach and fill each with half of the tuna mixture. Makes 2 servings.
Brown meat; add taco seasoning and cook according to package directions. Crush Doritos in bottom of 9 x 13-inch baking dish. Layer remaining ingredients in the following order: Layer meat on top of Doritos, then onion, tomato, lettuce and cheese. Bake at 350° for 15 to 20 minutes or until cheese melts. (Chop ingredients ahead of time. Put together just prior to baking to prevent Doritos/Tostitos from getting soggy.)
Cream together sugars, butter, Crisco (butter flavor), vanilla and oil until creamy; add eggs and beat for 2 minutes. Add sifted flour, cream of tartar, baking soda and salt slowly. Mix in with chocolate chip and butterscotch chips, also nutmeats. Drop by teaspoon onto lightly greased cookie sheet. Bake in 350° oven for 10 to 12 minutes.
Blend ground beef, rice, pepper, celery salt and onion. Form into 24 balls. Place in baking dish. Combine soup, tomato sauce and water; pour over meatballs. Cover and bake in 325° oven for 1 1/2 hours.
Mix sugar, syrup and water in skillet. Cook until spins a thread. Add peanuts; cook until brown or color changes. Add vanilla and soda. Pour into buttered dish. Then break into pieces.
Preheat oven to 375°. Grease quart casserole. Blend soup, milk, salt and pepper. Put layer of potatoes, onion and cheese. Pour soup mixture over top. Dot with butter. Cover and bake 1 hour. Remove, cover and bake until done, about 15 minutes longer.
Heat oven to 350°. Mix thoroughly all ingredients. Roll dough 1/4-inch thick on lightly floured cloth-covered board. Cut into 1 1/2-inch circles. Place on ungreased baking sheet. Bake 10 to 12 minutes.
Brown meat in oil in Dutch oven, do not add salt. Saute mushrooms in butter after meat. Grease casserole. Mix well all ingredients with meat. Cover and bake 2 to 3 hours at 325°.
Mix crust ingredients; form into 24 balls. Line 24 small muffin tins by pressing dough around in each muffin tin.
Mix milk and lemon juice; add Cool Whip and mix well. Add pineapple and chopped pecans. Mix well. Pour into 2 graham cracker crusts. Refrigerate overnight before serving.
Mix pineapple, marshmallows, Cool Whip and pudding mix; fold in. Do not beat. Chill and serve.
Brown hamburger. Add onion, pepper and parsley; simmer until onion and pepper are clear. Add tomato sauce, carrots, potatoes and salt. Simmer 10 more minutes.
Combine first four ingredients in a large bowl. Combine flour and next 3 ingredients; stir into sugar mixture. Fold in chopped Snickers bars. Spoon into greased and floured 13 x 9 x 2-inch Teflon pan. Sprinkle with chopped Hershey bars. Bake at 350° for 30 to 35 minutes. Cool and cut into squares. Yields 2 1/2 dozen.
Cook rice according to package. Melt butter in a skillet. Saute celery and onions until tender. Combine all ingredients into large oven-safe pan. Stir well. Add liquid smoke. Bake at 350° for 30 minutes.
Preheat oven to 350°. Butter and flour an 8-inch square pan. Melt butter and bittersweet chocolate chips in small, heavy saucepan over low heat. Remove from heat; cool. Beat the eggs, sugar and vanilla in large bowl until light. Beat in chocolate mixture. Stir in flour, baking powder and salt until just blended. Spread 3/4 of the batter into prepared pan; sprinkle almonds over top. Bake for 10 minutes. Remove from oven; spread preserves over almonds. Carefully spoon remaining batter over preserves, smoothing top. Bake for 25 to 30 minutes, or just until top feels firm. Remove from oven; sprinkle chocolate chips over top. Let stand a few minutes, until chips melt, then spread evenly over brownies. Cool completely. Makes 16 servings.
Combine first 4 ingredients in large bowl. Combine rest of ingredients in medium bowl. Shape meat mixture into small balls and place in large baking pan. Pour sauce mixture over meatballs, evenly. Bake at 350° for 1 hour.
Combine flour, oats, sugar, nuts, soda and melted margarine in a large bowl. Work mixture into crumbs and reserve 1 1/2 cups for topping. Press remaining crumbs into bottom of 13 x 9 x 2-inch pan. Bake in preheated 350° oven for 12 minutes. Remove from oven and spoon pie filling over hot crust. Sprinkle with marshmallows and top with remaining crumbs. Return to oven and bake 30 to 35 minutes until top crumbs are lightly browned. Remove from oven and cool. Cut into squares to serve.
Salt and pepper chicken and put in roasting pan. Cover with dressing. Sprinkle soup over top and refrigerate overnight. Bake, covered, 2 hours at 300°, basting often.
Cook first 2 ingredients until meat is brown and onions are tender. Drain fat from meat. Stir in next 6 ingredients. Cover and simmer 10 minutes. Add cheeses. Stir over heat until cheeses are well combined. Makes 3 cups.
Mix all and place in metal bread pan. Cover and refrigerate 8 to 24 hours. Heat oven to 425°. Bake on lowest shelf of oven for 20 minutes. Remove and place under broiler for 5 minutes. Let stand 5 minutes before cutting. Serves 4.
Add yolks of 2 beaten eggs after milk has thickened. Put in pudding dish and let cool.
Mix all ingredients. Bake in 400° oven for 20 to 25 minutes or until golden brown.
Mix lemon and orange Jell-O in boiling water, then add cold water. Add pineapple, marshmallows and bananas. Pour into 9 x 13-inch Pyrex and let congeal.
Heat oven to 350°. In large skillet over medium heat; add oil, brown both sides of chops. Grease 13 x 9-inch dish. Toss in all ingredients. Arrange chops on top. Cover dish with foil and bake 1 hour and 15 minutes or until meat is tender.
In skillet, brown meat with onion; drain off fat. Add tomato sauce, next 3 ingredients, water and salt and pepper. Bring to boiling, stirring often. Cook rice and prepare peas following package directions. On individual serving plates, layer rice, peas, meat mixture, then cheese. Trim with olives. Makes 6 servings.
Mix first 4 ingredients together in a glass round baking dish. Bake at 350° for 40 minutes. Then crush Ritz crackers and add melted margarine. Mix margarine and crackers together and pour over casserole. Bake another 20 minutes. Do not cover when baking or reheating. Good as a side dish or dessert.
Heat sugar and milk in a 1 quart saucepan over medium heat. Blend egg yolks and cornstarch. Add small amount of hot milk to yolk mixture. Mix well and return to the hot milk. Boil until thick, about 3 minutes. Remove from heat; add butter, vanilla, coconut and salt. Stir until butter melts. Cool. Pour mixture into pie shell. Whip and sweeten cream; spread over pie. Garnish with grated coconut. Serve chilled. Makes 8 servings.
In a Dutch oven over medium-high heat, cook ground beef and onion until meat is browned and onion is tender, drain. Stir in all remaining ingredients. Bring to a boil; cover, reduce heat and simmer 15-20 minutes. Top each serving with a dollop (about 1 tsp.) of sour cream and sprinkle with cheese. Serve with corn chips on the side. Makes 12 servings.
Cook frozen beans in salted water; drain. Combine milk, soup and pepper; pour over beans. Add 1/2 can onions. Pour into 1 1/2-quart casserole. Bake at 350° for 20 minutes. Garnish with 1/2 can onions and pimento. Bake 5 more minutes. Serves 6.
Mix thoroughly cheese, butter, hot pepper sauce, salt, paprika and flour. Form portion of dough around well-drained olive. Bake at 400° for 15 minutes or until golden. Can be made ahead and frozen and cooked just before serving.
Brown ground beef with onion; drain off fat. Place in heavy pot and add tomato sauce, enchilada sauce, green chili salsa, chili beans and garlic salt. Cook slowly for about 2 hours, stirring occasionally. Place Fritos on plate with meat mixture over them. Add grated cheese, diced tomatoes, onions, shredded lettuce and sour cream.
Mix Jell-O, water and juice. Chill until thick. Fold Cool Whip into chilled mixture. Cover bottom of a 9 x 13-inch pan with half of angel food cake (torn). Cover with half of mixture. Repeat layers and cover with Cool Whip. Cover and refrigerate overnight.
Cut tomatoes into wedges and arrange in large bowl. Add remaining ingredients and gently toss. Prepare at least 2 hours before serving. Refrigerate. Makes 6 to 8 servings.
Beat cream cheese, chocolate, eagle brand milk, eggs, cornstarch and almond extract until smooth. Pour into springform pan, bake 55 minutes to an hour or until center is set. Chill. Top with cherry pie filling and cool whip before serving.
Melt first 3 ingredients. Pour over cereal and stir lightly until coated. Put powdered sugar (1/2 to 3/4 pound box) in brown bag. Shake until cereal is coated.
In 10-inch (25 cm.) skillet, melt butter until sizzling. Add broccoli and onion. Cook over medium heat, stirring occasionally, until crispy tender (5 to 6 minutes). Meanwhile, in medium bowl, stir together remaining ingredients, except steak, tomatoes and rice. Add sirloin strips; let stand 5 minutes. Add sirloin and marinade to vegetable mixture. Continue cooking, stirring occasionally, until meat is browned (6 to 8 minutes). Stir in tomatoes. Cover; let stand 2 minutes or until heated through. Serve meat and vegetables with juices over rice.
Beat until smooth and pour over chocolate layer. Bake 40 minutes at 350°.
Combine the 5 cups vegetables and stock in large pot. Cook 20 to 25 minutes over a medium heat until the vegetables are tender. Spoon the mixture into a blender or food processor. Add the miso or cornstarch and cream cheese; puree until smooth. (You may want to divide vegetables so as not to overfill the blender or food processor.) Return the mixture to the pot. Stir in the remaining ingredients, except the peas, and simmer 5 minutes, stirring occasionally. Add the peas and simmer another 5 minutes.
Sift together the dry ingredients. Beat the egg well and mix with melted shortening and milk. Mix with dry ingredients to form a dough. Cook, closely covered, in boiling water, broth or gravy for 18 minutes, dropping the dumplings from a spoon into the boiling liquid.
Combine melted butter, egg and cake mix. Spread in buttered 9 x 13-inch baking dish. Combine softened cream cheese with 2 beaten eggs, brown sugar, powdered sugar, vanilla and salt. Beat until smooth. Spread over cake mixture. Bake at 325° until cake is golden brown on top, approximately 45 minutes. Cut into small squares and sprinkle with powdered sugar.
Beat the eggs until thick and foamy. Gradually add the sugar and continue beating until very well blended. Add the oil and vanilla; mix well. Add the flour, baking powder and salt which have been sifted together. Fold in the pecans and chocolate pieces. Spread in a greased 11 x 15-inch pan. Bake in a moderate oven (350°) for 25 minutes. Cool; cut into 1 x 3-inch bars. Yield: 30 bars.
Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add vanilla and salt. Gradually mix in flour and nuts. Shape dough into small crescents or balls and place on ungreased cookie sheet. Bake for 20 minutes or until cookies are lightly browned. While cookies are still warm, dust or roll in confectioners sugar. Makes about 3 dozen.
Mix all ingredients together in a saucepan. Heat and stir well until all ingredients have blended together. Serve hot with tortilla chips. May also be prepared and served in a crock-pot.
Melt chocolate in hot water; set aside to cool. Mix yeast and warm water. Cream shortening and sugar well. Add egg yolks, one at a time, beating after each. Add vanilla, chocolate and yeast mixture. Sift flour with salt and cocoa. Stir soda into buttermilk. Add alternately flour and buttermilk, beating well after each addition. Fold in egg whites. Bake in 4 layers at 350° for 35 minutes. Put filling between layers and frost.
Combine the grilled tomatoes with peppers and garlic; blend to a puree. Cook onion in oil until opaque. Add tomato mixture and cook 15 to 20 minutes or until no longer raw tasting. The mixture should be smooth. Add chicken stock if too thick. Season with salt to taste. This sauce freezes well.
Dissolve jello in water; add sugar and lemon juice. Set aside. Beat Pet milk with electric mixer until frothy. Add gelatin and beat until stiff (peaks form). Pour into crust. Chill 4 hours or until firm.
Mix cornstarch and sugar. Add to milk. Add egg yolks and salt. Cook over direct heat, stirring constantly, until thick and smooth. Add as much frozen coconut as desired. (I use 1 small package for each pie.) Top with Cool Whip or any whipped topping.
Mix all ingredients together by hand. Roll out and cut into desired shapes. Bake at 350° until lightly browned.
In a large skillet, brown hamburger and drain. Add onions and peppers. Cover. Stir. In 5 minutes, add garlic salt, zucchini, stewed tomatoes and lemon juice. Cover and simmer. Bring water to boil, add rice and cover. Shut off stove. Serve skillet mixture over rice.
Mix all ingredients and refrigerate for several hours or overnight. Serve with vegetables (cucumbers, carrots, cauliflower, etc.).
Seal jars; okra should be ready after 2 weeks. Serve ice cold. Makes 4 or 5 pints.
Drain all vegetables well and mix together. Mix sugar, oil, vinegar, salt and pepper to taste. Bring to boil and simmer for 5 minutes. Let cool and then pour over vegetables. Chill for 24 hours and serve.
Mix all and put in a 9 x 13-inch pan. Cover with 2 cups of grated Cheddar cheese and 2 cups corn flakes. Melt oleo and lightly pour on corn flakes. Bake 1 1/2 hours at 350°.
In a 4 or 5-quart Dutch oven, cook onions and garlic in hot olive oil or cooking oil for 3 to 4 minutes, or until onions are tender but not brown. Stir in eggplant, zucchini, tomatoes, summer squash, green pepper, basil, oregano, salt and pepper. Cover; cook for about 20 minutes, until vegetables are tender. Cook, uncovered, 5 to 10 minutes more, or until liquid is slightly reduced. Remove from heat. Allow to cool slightly. If desired, stir in Mozzarella cheese. Makes 8 to 10 servings.
Mix dry ingredients in bag. Shake chicken in the bag. Put in dish; pour melted butter over it. Cover; bake for 1 hour at 350°. Add onions, olives and wine. Cover and bake for 1/2 hour. Remove cover; cook 15 minutes to brown.
Sift dry ingredients together. Mix half of flour mixture with nuts and dates, coating well. Mix rest of other ingredients together. Blend in flour mixtures. Bake at 350° for 15 to 20 minutes.
Combine eggs, sugar and oil and mix well. Then add remaining ingredients. Place in a greased floured loaf pan. Bake in slow oven 2 hours at 300°. Start cake in a cold oven. Makes one (3-pound) loaf.
Bake crust 10 minutes at 400°. Microwave rhubarb, 1/2 cup sugar and 1/4 cup water in covered dish for 7 to 8 minutes, stirring once (High). Make meringue with egg whites, 6 tablespoons of sugar and vanilla.
In a large pitcher, stir together the wine, juice, sugar, peaches, oranges and lemon. Cover and refrigerate for at least 1 hour or overnight.