HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs, sugar, pumpkin and lemon juice 5 minutes; add slowly and stir in dry ingredients. Pour on greased and floured cookie sheet. Turn out on towel dusted with powdered sugar. Bake at 375° for 15 minutes.
Cream sugar, salt, melted butter and egg. Alternate milk and flour last and blueberries. Bake in muffin tins in 400° oven.
Pour blueberries into 1 1/2-quart shallow baking dish. Sprinkle with white sugar and lemon juice. Cream brown sugar and margarine. Blend in flour and oats with fork. Spread mixture over blueberries. Bake at 350° for 35 to 40 minutes. Serve with whipped cream or ice cream.
Cut the fish into steaks or slice for frying. Salt and bread the fish in the meal. In a frypan with the cooking oil hot, place the fish and fry 8 to 10 minutes, turning to make sure of an even brown. Depending on the thickness of the fish, more or less cooking time may be needed.
Mix the first 6 ingredients together and then add to that mixture, the last 3 ingredients. Take 2/3 of mixture and press on cookie sheet, slightly greased. Spread 2 cans of cherry pie filling on top. Cut other 1/3 of mixture (roll out first) into strips. Lay strips onto pie filling. Bake 1/2 hour at 350°.
Mix all ingredients. Roll into small ball and place on ungreased cookie sheet. Flatten with fork dipped in granulated sugar. Bake for 10 minutes at 375°.
Follow directions on turkey for preparing the turkey for roasting. Stuff the turkey with apples, celery and carrots. Bake turkey in a cooking bag according to directions on turkey. The apples and vegetables will make the turkey very moist and give a bit of a sweet flavor to the meat. (You may increase or decrease number of apples and vegetables according to the size of your turkey.)
Mix all ingredients. Adjust to your taste. Use especially for potato salad. It is also nice for cole slaw or any food in which you want a sweeter dressing. (All ingredients are adjustable to taste.)
Preheat oven to 350°. Use a square baking dish. Follow directions and mix your Stove Top stuffing; set aside. Mix cream of chicken soup with 1 can of water; set aside. Tear or cut up chicken and place on bottom of baking dish. Put a layer of stuffing next. Put soup on top. When all ingredients are used, put in oven for 30 to 35 minutes.
Put in casserole with Pepperidge Farm herbal mix on top. Bake in 350° oven for 35 minutes.
Brown sausage and drain. Mix all ingredients together. Cook at 350° for 30 minutes or until bubbly.
Beat eggs; add oil, sugar and vanilla. Mix well. Beat in zucchini. Sift dry ingredients and blend well together. Fold in nuts. Pour into 2 greased loaf pans. Bake at 325° for 60 to 70 minutes.
Cook squash until tender. Drain well, beat eggs, blend in mayonnaise, onion, pepper and thyme. Stir in well-drained squash. Spoon mixture into a greased shallow casserole. Sprinkle evenly with cheese and paprika. Bake 25 minutes in a 375° oven or until puffed and lightly browned.
Cut flowerets from broccoli; slice in half lengthwise. In small bowl, combine broth, cornstarch, tamari, sherry and sugar; set aside.
Wash celery and cut into 2-inch pieces. Mix remaining ingredients. (You may add more or less olives, depending on your liking.) Before serving, stuff celery rib with cream cheese mixture or you can dip the celery.
Slice each package of rolls horizontally like a sandwich; set aside. Melt the margarine and then add mustard, poppy seed, Worcestershire sauce and onion. Brush this mixture on both sides of the sliced rolls. Layer ham and Swiss cheese on the bottom portion of the rolls and then put the top on. Heat about 10 minutes at 400°.
Mix the first three ingredients in bowl. Dissolve yeast cakes in 2 cups of warm water. Beat in eggs. Add to flour ingredients and 2 cups water. Keep mixing by hand until all is mixed. Let rise in warm place until double. Take tablespoon at a time and drop into hot fat. Makes 80.
Blend Key lime juice and milk until thick. Add Cool Whip and fold in until smooth. Add food coloring as desired for your preference. Pour into honey graham cracker prepared crust or Oreo cookie crust. Refrigerate until firm (overnight is best). You can top a slice of pie with a dollop of Cool Whip and slice of fresh lime.
Get some dough. Get a round pan. Cook the dough. Put tomato sauce on. Put toppings on. Put cheese on. Cook for 30 minutes at 400°.
In small bowl, combine all ingredients except turkey legs, mixing well. Place turkey legs in shallow pan. Pour sauce over and cover tightly with foil. Bake in 350° oven for 1 hour. Remove foil and baste legs with sauce. Return to oven, uncovered, for about 30 minutes more. Makes 4 servings. Very good!
Cook ingredients until butter melts; remove from heat. Add whiskey. Serve on bread pudding.
Mix all ingredients well. Put in a casserole, cover and bake at 350° for 2 hours or until tender. Serve over buttered noodles or rice. Makes 4 servings.
Bring water, bouillon cubes, onions and celery to boil and cook for twenty minutes covered. Add carrots, potatoes and vegetables, cover and cook for 30 minutes. Add cream of chicken soup, Velveeta cheese. Heat until cheese melts and serve.
Allow frozen hash browns to thaw slightly until mixable. Mix all ingredients. Put in deep-dish casserole and bake at 350° until hot about 1 hour. Yummy with ham!
Fry onion, green pepper, mixed vegetables and broccoli in oil until tender. Add Rice-A-Roni and 1/4 cup water. Fry together. Add smoked turkey and tomato sauce. Cover and cook for 20 minutes, stirring occasionally.
Cook chicken and reserve cooking water. Remove bones and skin and cut up. Cook rice according to package directions using reserved water. Combine all ingredients and bake at 350° for about 25 minutes.
Melt peanut butter, butter & chocolate chips. Add vanilla and pour over Chex cereals. Mix well. Let cool. Put powdered sugar in large brown paper bag, add chex cereals. Shake well. Add nuts and M&M's, toss lightly. Tore in air tight container. Great snack!
In a saucepan combine raisins and diced apples. Add water to cover. Cook until tender, making sure you have 1 cup liquid after removing fruit.
Grease a 9 x 13-inch bottom of pan; line with graham crackers. Mix Cool Whip and instant pudding (already mixed with milk); spread 1/2 on top of crust, then another layer of crust. Spread the other 1/2 of Cool Whip on the crackers, then another layer of crackers. Add topping.
Mix cheese, milk, beef, onion and peppers. Put in Pyrex pie or quiche dish (8-inch). Sprinkle with nuts. Can be made ahead and cooked later or frozen and reheated. Cook until bubbly. Double recipe for 10-inch pie pan. Serves 8.
Place piece of suet or butter in a heavy roasting pan (with a domed lid, preferably a Dutch oven). Brown until bottom of pan is glazed. Remove suit and brown beef on all sides. Remove from pan and remove any grease on bottom of pan. Put beef back in, fat side down. Add sprinkle of vinegar and onions. Cook approximately 4 to 5 hours. Turn midway.
Combine all ingredients and mix well. Put in greased 1 1/2-quart casserole. Bake, uncovered, at 375° for 40 minutes.
Mix Kool-Aid, sugar, water, strawberries and banana in blender, then pour in ice trays and freeze. When frozen and you get ready for them, pour them in a punch bowl. Pour pineapple juice and ginger ale over the frozen cubes, then serve.
Season roast with salt, pepper and	garlic	salt to taste. Line a baking pan with foil, allowing enough extra foil to form a pouch around the roast. Place roast in foil-lined pan. Mix soup and soup mix. Spread mixture over roast. Seal foil around roast tightly. Bake at 350° for 1 1/2 to 2 hours. The soup mixture makes a delicious gravy to serve over rice.
Cook in pan 2 hours. Put in sterilized jars. Seal; put in boiling water bath 10 minutes.
Rinse mushrooms in cool water and let dry. Remove stems. Paint buttons with corn oil and roll them in bread crumbs. Place on cookie sheet and sprinkle with cheese. Place in preheated oven at 250° and bake for 10 to 15 minutes. Serve hot or cold. May prepare stems the same way.
Cook sugars and sour cream over low heat, stirring constantly until it forms a soft ball in water. Remove from heat and add vanilla and pecans. Stir until coating forms on nuts and spoon onto waxed paper.
Grease Bundt tube pan. Cream sugar, Crisco and one egg at a time until creamy. Add buttermilk, flour and soda alternately; beat until blended. Add flavorings last. Bake at 325° for 30 to 45 minutes, until done.
Prepare chicken for frying with flour, salt and pepper. Brown in shortening and butter. Add remaining ingredients. Simmer for 45 minutes.
Put coarse ground pepper and garlic powder on both sides of meat and place in long Pyrex dish. Squeeze 2 lemons over meat. Add soy sauce, wine or vinegar and chopped garlic. Cover with plastic wrap. Let stand for 2 to 4 hours. Cook on high heat on grill, using marinade to baste while cooking.
Mix 1 stick margarine in a glass pie dish. Mix together flour, sugar and milk. Pour over melted margarine. Spoon 1 can pie filling over mixture. Bake at 350° for 1/2 hour. Lower heat to 300° for 15 to 20 minutes or until golden brown. You can use any pie filling.
Cream sugar, margarine and Crisco together well. Add 3 tablespoons flour	and 1	egg alternately until all is used; beat well. Add milk, vanilla and lemon flavoring. Pour into well-greased and floured tube cake pan.	Bake at 325° for 1 hour. Start in cold oven! After 1 hour, turn oven to 350° for 30 minutes.
Position knife blade in food processor bowl; add all ingredients, except cucumber, to processor bowl. Process until mixture is smooth. Cover and chill 1 hour. Stir in chopped cucumber. Yields about 2 1/2 cups.
Melt candy in top of double boiler (just keep warm water; don't boil). Spread shelled almonds on cookie sheet and toast in oven at 350° for 10 minutes. Place almonds in jelly roll pan lined with wax paper. Pour chocolate over and refrigerate.
Mix together egg, butter, sugars and vanilla. Sift together flour, soda and salt. Mix until all blended well. Add nuts and chips. Drop by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Bake 12 to 15 minutes in a 350° oven. Allow to cool before removing from sheet. Makes about 24 to 30 cookies.
Brown ground beef and onion. Drain well. Add all other ingredients except cheese and tortillas. Let simmer for 5 minutes. Cover bottom of a 9 x 13 inch pan with tortillas. Layer half of the meat mixture over the tortillas and then sprinkle with 1 c. of cheddar cheese. Repeat layers. Bake at 350 degrees for 30 minutes. Let cool for 10 minutes before cutting.
Combine beef, rice, salt, pepper, Italian seasoning and onion. Shape into meatballs and put into 12-inch Dutch oven. Mix soup and water. Pour over meatballs. Cover and bake for 1 hour.
Combine all ingredients in casserole. Crush potato chips on top. Bake at 400° for 20 to 25 minutes.
Sift flour and baking soda. In a bowl, beat the butter with mixer on medium for 30 seconds. Add both sugars and beat until fluffy. Add eggs and vanilla; beat well. Add dry ingredients and beat until well combined. Stir in chocolate chips. Drop 2 inches apart on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Heat oven to 375°. Separate dough into 8 triangles. Place 3 slices of pepperoni, slightly overlapped, on center of each triangle; top each with quartered cheese slice. Roll up; place rolls point side down on ungreased cookie sheet. Curve into crescent shape. Bake 10 to 14 minutes or until golden brown.
Stir flour, sugar and shortening together. Add milk and flavoring. Beat well. Add eggs, beat 2 more minutes. Can bake in iron skillet or two 8-inch cake pans for 30 to 35 minutes at 350°.
Mix sugar, butter, cocoa and milk in a saucepan and bring to a boil. Remove from heat. Add remaining ingredients and mix. Drop by spoonfuls on wax paper. Allow to set for several hours. Makes 3 dozen.
Marinate chicken in Wish-Bone Italian dressing one hour. Roll and cover in "Kellogg's Corn Flakes" crumbs. Bake at 350° for 1 hour. Do not cover.
Place cucumbers in stone jar and cover with water-lime solution. Let soak 24 hours, stirring often with a wooden spoon. Rinse well 3 times with cold water. Cover with cold water and let soak 3 hours. Drain and cover with vinegar, sugar, salt and spices. Let soak overnight. In the morning, boil entire mixture 35 minutes. Pack in hot sterilized jars.
Beat butter and sugars together. Add eggs, salt, soda and vanilla. Add flour and oatmeal and mix together. Stir in coconut and nuts. Shape in rolls. Refrigerate several hours. Slice and bake at 350°.
Cream the butter and sugar. Add eggs, one at a time. Add flour and milk alternately. Beat well after each addition. Pour batter in 3 greased layer pans. Bake at 350° for 25 to 30 minutes. Cool and frost.
Mix in large container. Save ginger ale until in bowl. It takes about 1/2 bottle per bowl to taste right. Crushed fruit (use blender) can be added also if desired. Can make ice rings of appropriate fruits and color. Must be done prior to be well frozen. Flavor and color to suit colors of wedding.
Combine all ingredients in bowl. Mix well. Refrigerate several hours or overnight. Serve with vegetable sticks, broccoli, carrots, cauliflower and mushrooms. Makes 1 cup.
Boil peppers, sugar and vinegar for 5 minutes. Let stand 10 minutes, then strain. Add Sure-Jell and few drops green cake coloring. Can.
Put butter, sugar, chocolate and milk in a 1 1/2-quart saucepan on stove. Boil one minute on medium heat. Takes about 5 minutes to come to a rolling boil. Remove from heat and add vanilla, peanut butter and oats. Mix thoroughly and drop by teaspoon onto wax paper. Makes about 4 dozen large cookies.
In a large bowl, add the cream cheese, cottage cheese and 1 1/2 cups white sugar; beat well with an electric beater. Add the eggs, lemon juice and vanilla; beat well. Add the cornstarch, flour and melted butter. Mix well. Add the sour cream; beat well. Pour into a 10-inch spring pan (it should be a good quality aluminum pan), generously greased with butter. Bake in a 325° oven for 1 hour.
Mix all ingredients for filling together, adding pecans last. Pour into a 9-inch unbaked pie shell. Bake in a 400° oven for 15 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer. When pecan pie is done, outer edge of filling should be set and center slightly soft.
Heat oven to 350°. Cut biscuits into fourths. Roll in mixture of 1/2 cup of sugar and 1 tablespoon of cinnamon. Place coated biscuit pieces into greased Bundt pan. Bring to a boil 1 cube of butter and remaining sugar and cinnamon. Pour over top of biscuit pieces in pan. Bake for 30 to 40 minutes.
In a large stock pot or Dutch oven, saute onion and celery in oil until soft. Add ground chuck and brown. Add remainder of ingredients and bring to a boil. Reduce heat. Cover and simmer for 1 hour. Serves 6 to 8.
Line a 9-inch square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-inch slices; set aside. In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 3 minutes. Remove from heat. Stir in chocolate chips, Marshmallow Creme and vanilla until smooth. Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature.
Dissolve Jell-o in hot water. Let cool for 10 minutes. Mix cooled Jell-o and remaining ingredients and pour into graham cracker crust. You can garnish with slices of fresh lime or graham cracker crumbs. Refrigerate for several hours before cutting.
Have your wife season meat and remind her to buy a 20-pound bag of briquets and lug home. Ask where matches are. Ask where briquets are. Ask where charcoal starter is. Start fire with great gusts of soot and smoke. Ask for water to put out fire in meat. Ask what time it is. Ask how long meat has been cooking. Is it done when similar in appearance to charcoal?
Mix all the dry ingredients together. Add the buttermilk, egg and honey; blend well. Pour into an oiled 9 x 5 x 3-inch loaf pan and bake at 350° for 50 to 60 minutes. Yields 1 loaf.
In bottom of coffeepot, pour cranberry juice, pineapple juice and water. In coffee basket, put cinnamon, sugar, salt and cloves. Perk for regular time. (For 30 cups, do 4 times this recipe.)
Put cabbage, peppers and onion in a bowl and set aside. In a pot bring to boil vinegar, Sweet and Low|, celery seed, mustard seed, and salt. Cool slightly. Pour over cabbage mixture. Let stand in refrigerator at least 4 hours.
Unroll crescent rolls and press into bottom of large cookie sheet with sides. Bake 10 to 12 minutes; cool. Blend cream cheese, mayonnaise and Ranch dressing. Spread onto the baked crust; top with the chopped vegetables. Sprinkle grated cheese over all. Serve cut into squares. Can be used for luncheons, appetizers or refreshments at club.
Heat oven to 375°. Mix shortening, sugars, egg and vanilla thoroughly. Blend dry ingredients; stir in. Mix in nuts and chocolate chips.
Mix together, adding flour gradually, adding ground almonds fast. Now make loaves approximately 4 x 10-inch. Wrap loaves in wax paper. Chill overnight. When ready to bake, slice loaves and bake (they do swell so try a couple first), resembling a bar cookie. Bake at 350° for 15 minutes. Makes approximately 12 dozen.
Cook cabbage leaves in boiling, salted water for 5 to 10 minutes or until tender; drain leaves. Combine ground beef, eggs, onion, rice, butter salt, and pepper; mix well. Place equal portions of meat mixture in center of each leaf; fold ends over and roll up. Place cabbage rolls, seam side down, in a large greased skillet. Sprinkle cheese over cabbage rolls.
Melt margarine in shallow baking dish. Mix flour, sugar and milk together well and pour into margarine. Do not stir. Add fruit. Bake at 350° for 45 minutes. Remove from oven; sprinkle 1/4 cup sugar over crust and return to oven for 10 minutes.
In a large bowl, whisk together oil and lime juice; add cilantro, cumin and salt and pepper to taste, mixing well. Stir in beans, bell pepper, corn, onion and jalapeno pepper. Taste and adjust seasoning.
Melt margarine in a heavy saucepan over low heat. Add flour, stirring until smooth (mixture will be dry). Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, with a wire whisk until thickened and bubbly. Add cheese, salt and pepper; stir until cheese melts. Serve sauce over broccoli or other vegetables. Yield: 1 cup (about 20 calories per tablespoon).
Mix together. Bake at 325° until done in 9 x 9-inch pan.
Preheat broiler. Combine mayonnaise, shrimp, scallions, pepper, lemon and salt to taste. Beat the egg whites until stiff. Gently fold in shrimp or crab mixture. Spoon a mound on each bread round. Place on a cookie sheet. Put under broiler until lightly brown. Serve immediately. Makes 48 puffs.
Cut tofu into 1/2-inch cubes; drain well on layers of paper towels. Separate and rinse cabbage; pat dry. Cut leaves crosswise into 1 tablespoon cornstarch and 3 tablespoons soy sauce; set aside.
Combine the first 6 ingredients together. Form into balls, about 1-inch in diameter. Saute garlic in lard, add onion and broth. Boil. While boiling, drop meatballs, one by one. Cook until meat is almost done. Add the sotanghon and cook about 5 minutes longer. Season with toyo and pepper. Pour into a soup tureen or bowl. Sprinkle with green onion and serve hot.
Beat eggs with butter and salt in a small bowl. Place crumbs in a shallow plate. Coat chicken in crumbs, then egg mixture, then again in crumbs. Arrange chicken pieces in 8-inch square dish. Cover with wax paper. Microwave on High for 18 to 22 minutes, rotating chicken 1/2 turn after 10 minutes. Allow to stand 5 minutes.
Thaw frozen potatoes slightly. Combine with whipping cream, cheese, butter, salt and pepper in bowl; mix well. Spoon into large baking dish. Bake at 350° for 1 hour and 15 minutes or until brown and bubbly.
Brown chops on both sides. Remove chops. Cook onion, celery and green pepper until tender. Add tomatoes, salt, sugar, Tabasco sauce and bay leaf. Cover and cook. Serve over 1 1/2 cups long grain cooked rice.
Combine mix, oranges, oil and eggs and beat 2 or 3 minutes until smooth. Pour into 3 greased and floured 9-inch round pans. Bake 25 minutes in a 350° oven or until done. Cool in pans and remove to cake racks. Combine remaining items and beat 2 minutes at medium speed. Let rest 5 minutes and spread between layers and on top and sides. Chill at least 2 hours. Garnish with orange curls.
Drain the corn and place into casserole dish. Add beaten eggs, cream, grated cheese and salt and pepper. Stir and place into a preheated oven at 325° and bake approximately 50 minutes.
Mix the oil, dressing, dill weed and garlic powder well. Pour over crackers and stir often. Ready in 1 hour. No baking.
Put oleo, cocoa and water into a saucepan. Bring to a rapid boil and pour over flour and sugar. Beat well. Add buttermilk, eggs, cinnamon, baking soda and vanilla. Mix and put into a greased baking sheet. Bake 25 minutes at 350°.
Roll out 2/3 of dough on lightly floured surface to fit 10 x 6-inch baking dish or any size you prefer.
Mix together brown sugar, peanut butter and corn syrup. Put in microwave; boil until bubbles, stirring once or twice. Add 2 cups peanuts and the cornflakes. Mix well and press into a 9 x 13-inch pan.
Place ingredients in pie shell and bake at 350° for 30 to 35 minutes. Top with whipped cream, if desired.
Place the first 5 ingredients in a casserole. Top with mixture of the Bisquick, milk and melted margarine or butter. Bake at 350° for approximately 1 hour.
Heat olive oil and butter; add onion and garlic. Cook until soft. Add carrots; cook 4 minutes. Add basil; cook 2 minutes. Add tomatoes; put sauce back into pan. Add cream and curry. Stir thoroughly. Serve over pasta with freshly grated cheese. Enjoy!
Slice cucumbers and soak in salt for 2 hours. Drain and rinse. Combine sugar, vinegar and sliced onions and pour over cucumbers. Put in freezer packages of any size you like. Freeze and then thaw as you use the packages. Just thaw and put on table.
Melt butter in pot with brown sugar. Stir well. Add flour and eggs. Stir well. Add nuts and stir. Bake at 375° for 30 to 35 minutes.
Cream together sugar and shortening. Add egg. Mix together flours and soda; add alternately with buttermilk. Bake at 350° for 30 to 40 minutes in a 9 x 13-inch greased pan (not floured). Can be frozen. Serve with butter and hot syrup. Also serve sausage, etc., for a great brunch!
Brown and drain beef. Combine remaining ingredients except biscuits. Mix together with beef. Bake in 2-qt. casserole at 350 degrees for 10 minutes. Place biscuits on top; finish baking at 375 degrees for about 15 minutes or until biscuits are done.
Thaw fish if frozen. Skin fillets and cut in pieces about 1 inch square. In a 3-quart saucepan, cook onion in margarine until tender, but not brown. Add the potatoes, water, salt and pepper. Cover and simmer for 10 minutes. Add the fish and simmer 5 to 10 minutes longer or until fish flakes easily when tested with a fork, and potatoes are tender. Add the milk and corn. Heat but do not boil. Serve hot; garnish with parsley. Makes 6 servings.
Mix all ingredients together. Makes a stiff batter. I usually have to put butter on my hands and press this in a greased 8 x 10-inch pan. Bake at 350° for 25 to 30 minutes. Good Christmas cookie bar. Sprinkle the top with a little powdered sugar.
Heat sugar, water, syrup and salt. Stir until sugar is dissolved. Cook without stirring until mixture reaches hard-ball stage.
Cook hamburger in deep pan. Add salt and pepper. Drain grease. Cut up and add whole tomatoes, tomato sauce and tomato paste. Add oregano, minced onion, mushrooms, sugar and garlic salt. Stir occasionally on low heat. Be careful that it doesn't burn on bottom. Add water if it is too thick. The ingredients that don't have measurements can be added to your desire. Put over cooked spaghetti noodles.
Melt together peanut butter and chocolate chips. Add cereal and stir until cereal is well coated. Put powdered sugar in a brown paper grocery sack. Add cereal mixture and shake until cereal is coated.
Cream together the marshmallow and cream cheese in a mixing bowl. Best when served with sliced apples.