HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line the bottom of a loaf pan with wax paper and butter it. Sift flour, baking powder, salt and cinnamon. In a large bowl, cream the butter, sugar and orange rind. Beat in egg until blended. Add flour mixture in 3 additions, alternating with orange juice, mixing each time. Fold in cranberries and walnuts. Turn into loaf pan. Bake in preheated oven at 350° until cake tester comes out clean, about 55 minutes. Cool on wire rack. Wrap and store for flavors to blend.
Brown the meat and onion in a skillet; drain off fat. Place meat in a crock-pot and add beans, sugar, vinegar, catsup and salt. Cook on low for 4 to 5 hours, stirring occasionally. Add bacon to top of dish before it is served.
Saute first 4 ingredients until meat is brown. Remove from heat. Add rice. Salt and pepper heavily. Layer sliced cabbage and meat mixture in a 2-quart casserole. Pour V-8 juice over top. Cover and cook in a 350° oven for 1 hour and 30 minutes.
Sift together first 4 ingredients. Add remaining ingredients. Mix until well blended. Pour into an 8 inch tube pan. Bake at 350° for 1 hour and 20 minutes. Cake will crack slightly on top.
Cook the pieces of cabbage in boiling salt water for 5 to 7 minutes. Drain the water from cabbage. In buttered baking dish, layer cabbage and white sauce. Put bread crumbs on top and dot with butter. Top with cheese. Bake at 400° until crumbs are brown. Serves 6.
Mix juices according to directions, adding the amount of water called for; use more or less sugar, according to taste.
Break Ramen noodles apart, being careful not to grind them. Brown them in butter until crisp. Set aside. Brown onions, sunflower seeds and almonds in skillet with butter. Set aside.
Cook spinach. Reserve 1/2 cup liquid, then drain spinach. Add to spinach the oleo, flour and onion; stir. Add remaining ingredients. Serve hot with corn chips or crackers.
Mix eggs, oil, sugar and vanilla. Add zucchini, apples, flour, seasonings and nuts. Bake in two greased pans at 375° for 1 hour.
Dissolve yeast in water. Add remaining ingredients. Cover and store at room temperature 3 days. Stir 2 times daily. Ready when thick, white and bubbly.
Make Stove Top stuffing. Pour into baking dish. Add spices. Cover with chicken or mix together. Pour can of soup, plus can of water, over all. Poke holes in dressing. Heat through in microwave or oven at 350°, until hot.
Insert toothpicks in marshmallows and freeze. Melt caramels, condensed milk and margarine in pan. Dip marshmallows in caramel and roll in Rice Krispies.
Arrange apple slices evenly in pastry shell. Combine cinnamon and 1/2 cup sugar. Stir well, and sprinkle mixture over apples. Combine flour and remaining sugar, stir well. Cut margarine into flour mixture with a pastry blender (I use my fingers, works well) until mixture resembles coarse meal. Sprinkle over apples. Bake at 400° for 40 to 50 minutes. Yields one 9-inch pie.
Preheat oven to 400°. Spray muffin pan with vegetable spray. Mix all-purpose flour, whole wheat flour, cinnamon, ginger, allspice, baking powder, salt, raisins and pecans in large bowl. Beat eggs, molasses, milk and butter together in separate bowl. Mix liquids into dry ingredients just until blended with a few swift strokes. Dough will be slightly lumpy, do not overmix. Fill muffin cups 2/3 full and bake 20 to 25 minutes.
Cook macaroni using package directions; drain. Place Velveeta cheese in glass dish. Microwave on Medium until melted. Add cheese, olives, undrained beans and green onions to macaroni in large bowl; mix well. Chill for 1 hour.
Boil chicken breasts for 1 to 1 1/2 hours. Then break breast pieces into bowl. Add cream of chicken and sour cream. Pour into casserole dish. Break crackers over top. Put a little butter over crackers. Bake at 350° for 30 minutes.
Mix all ingredients; place in 13x9 glass casserole. Refrigerate overnight or 8 hours. Bake at 350 degrees for 1 hour and 15 minutes. This can be frozen.
Place ribs in a large saucepan or Dutch oven. Cook ribs, covered in water, until ribs are tender, 45 to 60 minutes. Drain well. Set aside.
Cook the first 3 ingredients until thick; remove from heat and add cheese, then add remaining ingredients. Mix well; pour into greased 8 x 12-inch baking dish. Bake 30 minutes at 350°.
Combine flours, oats and baking soda. Set aside. In large bowl, beat butter with an electric mixer (medium speed) for 30 seconds. Add sugar; beat until fluffy. Add eggs, milk, vanilla and lemon juice. Beat well. Stir in zucchini. Add flour mixture gradually while beating on low speed until combined. Stir in walnuts. Spread in greased ring mold or 8 x 4 x 2-inch loaf pan. Bake in 350° oven, 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean. Cover with foil the last 10 minutes of baking. Cool completely for easy slicing. Makes approximately 12 servings.
Melt butter in a 15 x 10 x 1-inch jellyroll pan. Spread pecans evenly in the pan. Bake at 300° for 30 minutes, stirring every 10 minutes. Melt bark squares in top of a double boiler or the microwave. Remove from heat and stir until smooth. Cool 2 minutes. Add pecans and stir until well coated. Drop by rounded teaspoons onto waxed paper. Cool completely. Yields 3 1/2 dozen.
Cook flour and milk until thick, stirring constantly. Set aside to cool, covered. When flour and milk mixture is cool, put all ingredients in mixer. Beat to consistency of whipped cream. Enough for a 2 layer cake or a tube cake.
To each quart of sliced cucumbers, add 1 onion and salt; let stand 3 hours. Add the remaining ingredients, except turmeric; heat through. Add the turmeric. Pack into pint jars.
Mix soups and broth. Add chicken, vegetables and potatoes. Pour into 2 crusted deep dish pie pans. Cover with biscuits or top crust. Bake at 350° for 1 hour.
Bake cake in 13 x 9-inch baking pan. Cool. Make the vanilla instant pudding. Spread pudding on top of cooled cake. Pour can of pineapple (drained) over top of pudding. Spread Cool Whip over layer of pineapple. Sprinkle top with crushed walnuts.
Saute onion, pepper and celery in oil. Add gravy mixture. Add mushrooms, tomatoes, cheese and chicken. Layer mixture with spaghetti in an 8 x 8-inch Pyrex dish sprayed with Pam. Bake, covered, at 400° for 25 minutes or until bubbly. Makes 4 servings.
Cream sugar and Crisco; add eggs and beat well. Sift dry ingredients and add to mixture gradually. Add fruit cocktail and nuts, mixing well. Pour into greased 9 x 13-inch pan. Sprinkle with coconut and brown sugar. Bake at 300° for 35 to 40 minutes.
At low heat, melt chocolate chips and combine with milk, salt and vanilla. Remove from heat and mix in peanut butter chips. Spread evenly in pan lined with foil. Refrigerate for 2 hours. Remove foil and cut.
Preheat oven to 350°. Place butter in 9 x 13-inch pan. Place the pan in oven to melt butter. Stir together flour, milk and sugar in a mixing bowl. Pour the batter into warm pan. Spoon applesauce evenly over the batter and cover with apple slices.
Mix cake mix, egg and butter or oleo together. Put in greased 9 x 13-inch pan. Mix remaining ingredients and pour on top of cake. Bake at 350° for 25 to 35 minutes, when cold, cut in bars.
Mix all ingredients except bread crumbs and melted butter. Place in a greased 9 x 13-inch pan. Top with bread crumbs and melted butter. Bake at 350° for 1 hour.
Boil milk in saucepan. Combine sugar, flour, salt and egg yolks; add to milk and stir until thickened. Remove from heat. Add vanilla. Pour into baked pie shell.
Beat egg whites and cream of tartar until frothy. Add confectioners sugar slowly. Beat until it forms stiff peaks and will hold a sharp line when a knife is drawn through it. Keep bowl covered with a damp cloth or towel. Be certain that your bowl and beaters are free of oils!
Place rib roast in a large bowl. Combine olive oil and Worcestershire sauce; rub this mixture thoroughly into roast. Mix all herbs and spices together; place on a large piece of waxed paper. Roll the roast in the seasonings until covered. Bake at 325° for 1 1/2 to 1 3/4 hours, or until meat thermometer reaches 160° for medium. Remove from oven, cover with foil and let stand for 15 to 20 minutes. Serve with Parmesan Potatoes.
Note: You can use seasoned bread crumbs and 1/2 cup Parmesan cheese and eliminate other spices.
Melt butter; add sugar and heat to boiling. Cook for exactly 3 minutes. Pour over single layer of saltines in a large shallow greased baking pan. Bake for 15 minutes in preheated oven. Remove from oven. Sprinkle with semi-sweet morsels. Wait 5 minutes or until morsels have melted; spread melted chocolate evenly. Cool and break into pieces.
Mix cranberry sauce with 1 cup hot water until smooth consistency. Dissolve Jell-O in 1 cup hot water (stirring until well mixed). Add Jell-O and 1 cup chopped nuts to cranberry sauce. Pour 1/2 of this mixture in a square baking dish and place in freezer until firm set. Spread sour cream over chilled portion. Top with second half of cranberry sauce mixture (spoon on). Refrigerate. (You may make this a day ahead of need.)
Soak the chicken in milk. Roll in cracker crumbs and place in a baking dish. Sprinkle with sesame seed. Sprinkle with paprika and garlic powder to taste. Drizzle with margarine. Cover and bake at 350° for 30 to 45 minutes, until tender and the juices run clear. Uncover for the last 5 to 10 minutes to give a crusty topping.
Beat ingredients just enough to mix. Bake in unbaked pastry shell in 325° oven until golden brown and pie is set in center.
Cream butter, peanut butter, sugar, egg, and vanilla thoroughly. Sift together dry ingredients. Blend into creamed mixture. Shape into 1 inch balls, roll in granulated sugar. Place 2 inches apart on ungreased cookie sheets. Criss cross with fork tines. Bake at 375° for 10 to 12 minutes. Cool slightly before removing from sheet. Makes 4 dozen cookies.
Brown onion and beef in drippings. Add remaining ingredients. Cook slowly for 2 hours. Serves 8.
Toast or caramelize almonds (cook almonds and sugar over low heat stirring constantly until sugar melts and coats almonds). Pour almonds onto waxed paper to cook, break into pieces before adding to salad. You can use cashews instead of almonds and then you don't have to coat them with sugar. Toss lettuce, spinach, celery, onions and parsley together; refrigerate. Just before serving, add oranges and nuts. Toss lightly with dressing. Serves 8.
Cook squash and onion until tender. Drain and mash. Add butter and cheese. Add eggs, milk and crackers. Mix well. Season to taste. Put in 2-quart casserole. Top with buttered cracker crumbs. Bake at 350° about 30 minutes.
Cook and then puree broccoli in a food processor. Saute onion and celery in margarine until transparent. Blend in flour until smooth. Add broth. Cook, stirring until slightly thickened. Stir in broccoli, half and half, milk and salt. Heat thoroughly. I usually double the recipe! I also mix cornstarch and water and add to soup at the end because I like it thicker!
Drain pineapple well and reserve juice. Soak raisins in juice (for best results, soak overnight). Drain yams; mash yams until all lumps are removed. Mix raisins, yams and pineapple thoroughly and put mixture into a 2-quart casserole dish. Cover with marshmallows, standing on edge to form a complete covering so none of mixture is visible. Bake at 350°, uncovered, for 20 to 30 minutes or until marshmallows are golden brown. Serves 6 to 8.
In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with the sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-inch fluted tube pan. Bake at 325° for 1 hour and 25 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely.
Brown chicken in oven. After browning, pour on celery soup, mixed with 1/2 cup of water. Cover with foil and bake at 350° until tender. Serves 4.
Melt both chocolate bars in a double boiler. When melted, stir in chocolate and corn flakes. Drop by spoonfuls onto waxed paper and shape into nests. Put a few tiny jelly beans in the center of each nest. Makes about 20 nests.
Cook ground beef; drain. Add taco seasoning as directed on package. Crush chips and line bottom of baking dish. Cover chips with ground beef. In large bowl, mix Ro-Tel, corn (drained), chili beans and sour cream. Pour mixture over ground beef. Top with cheese. Bake at 350° until cheese is melted, about 20 minutes.
Cook first 4 ingredients until thick (medium heat). Remove from stove and add jello and food coloring. Let cool. Fill cooled cooked crust with berries and pour mixture over. Refrigerate 3 hours. Top with Cool Whip.
Mix all ingredients well. Turn into greased shallow baking pan. With wet hands, shape into loaf. Dot top with 1 tablespoon of shortening. Bake in 350° oven for 1 hour or until brown. Serves 4.
Drain shrimp and add to all other diced ingredients with mayonnaise until a nice dip consistency forms. Serve with crackers and small rye bread. Double for a large recipe.
Cook onion in margarine until tender, but not browned. Blend in flour, salt and pepper. Add milk, water and bouillon cube. Cook and stir until thickened and bubbly. Stir in chicken and vegetables. Heat until bubbly. Pour into two 4 x 4-inch individual casserole dishes.
Combine dry ingredients. Beat milk and eggs together. Stir into dry ingredients. Stir in yogurt. Pour into hot skillet until set. Top with fruit and syrups of choice.
Cream shortening and white sugar. Add brown sugar. Add one egg and beat until mixture is fluffy. Add dry ingredients and vanilla. Chill. Roll balls of dough the size of small walnuts. Dip in sugar and place on cookie sheet. Bake at 350° for 10 minutes.
In a 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can of onion rings. Bake at 350° for 25 minutes. Stir. Top with remaining onions. Bake 5 more minutes.
Spray a large frying pan with oil and about 2 tablespoons butter. Sprinkle on bottom of pan salt, pepper and thyme. Sprinkle lightly each of the following layers of: leftover meat, onion, potato and 1 or more kinds of vegetables. Pour over can of V-8 or tomato sauce. Bring to a boil; lower the flame. Cover with lid and cook for about 10 minutes. A salad goes well with the meal.
Cook beef in skillet until it changes colors (almost done). Drain beef. Add onions, celery and garlic clove. Stir well while cooking for 15 minutes. Add English peas, Spanish rice, salt and pepper to meat. Cook 10 more minutes. Dip up into serving plates and sprinkle with Parmesan cheese on top while meat is hot.
Mix in order given and pack in greased baking dish. Bake 30 to 40 minutes in 350° oven.
Mix sugar, brown sugar, butter, peanut butter, vanilla flavoring, egg, flour and marshmallows together until not lumpy. Flatten out like pizza crust. Place chocolate chips and pecans on top. Place in stove at about 350°. When the crust looks burnt, take out. Make sure the chocolate chips are melted. Let cool and put coconut on top if desired.
Clean and wash chicken. Pat dry with paper towels. Spray entire chicken with Pam cooking spray. Sprinkle on generous amount of Lawry's seasoning to entire chicken. Place a baking rack in a shallow pan and put chicken on, breast side down. Bake at 400° for 1 1/2 hours. Let stand 5 to 10 minutes before slicing.
Make a brine with 1 cup vinegar, 2 teaspoons salt, 2 cups sugar and 1 tablespoon celery seed. Do not heat. When sugar is dissolved, add celery seed and salt and pour over sliced cucumbers and onions. Store in refrigerator in covered container. Let stand 24 hours before using.
In a casserole place first 5 ingredients. Add onion rings on top. Bake at 305° for 2 hours.
Prepare cake mix according to directions. Bake in a greased 15 x 11-inch jelly roll pan for 15 minutes at 350°. Combine pudding mix with cold milk. Beat in cream cheese. Fold in by hand the defrosted frozen topping. Spread this pudding mixture onto the cake. Drain the pineapple and sprinkle it over the pudding. Top with cherries, coconut and nuts. Keep in refrigerator until ready to serve.
Brown onion, garlic and meat in oil. Add tomatoes, tomato paste, sugar, salt and oregano; simmer for 1 hour.
Divide veal cubes and place on 6 skewers. Combine crumbs and seasonings. Dip veal into beaten egg which has been combined with milk. Roll in crumb mixture. Heat oil in skillet and brown veal slowly in hot fat. Dissolve bouillon cube in hot water; pour over meat in skillet. Simmer for 5 minutes. Complete cooking by baking for 1 hour, covered, in a 350° oven. Serves 6.
Brown ground chuck and onion. Combine first 8 ingredients in a 3-quart casserole dish. Cover and bake at 350° for 1 1/2 hours. Sprinkle noodles over top of casserole and bake 10 to 15 more minutes. Makes 6 to 8 servings.
Cut chicken wings into 3 sections. Discard wing tip section. Set the wings aside.
To corn, add salt, pepper, sugar, melted margarine, and flour. Add beaten eggs and milk, stirring well. Pour into greased 9-inch square baking dish and bake at 350° approximately 35 minutes. Serves 6.
Mash potatoes. Stir in shortening while potatoes are still hot; beat well. Add milk and salt, then beat in yeast and 1 cup of flour; let stand until foamy. Add well beaten eggs and remaining flour; beat dough until elastic and easy to handle. Knead until smooth. Let stand in warm place until double in bulk. Make into rolls; let rise until light. Bake in moderate oven (375°).
Prepare cake mix and bake in two 8-inch pans, following package directions. When cakes have been removed from pans, let stand on cooling racks at least 2 hours to firm up for easier frosting. Empty container of frosting into medium-sized bowl. Beat with electric mixer until smooth. Gradually beat in black food color, 1/4 teaspoon at a time, until icing is almost black (color darkens upon standing). Place cake on serving plate. Spread frosting between layers and on top and sides of cake, smoothing out the sharp edge and rounding top slightly.
Prepare cake per package directions; bake in 9 x 13-inch pan. When cool, cut cake in small squares. Place half in bottom of punch bowl. Prepare pudding per package. Pour half of pudding over cake; layer half of pineapple next, then half of cherry pie filling and half of Cool Whip. Repeat the layers one more time. Keep refrigerated. Serves a large number of people.
Peel the cucumbers, cut them lengthwise into quarters, scrape out the seeds and cut cucumbers into cubes. Trim the roots of the scallions and cut them into 1/4-inch thick slices, including about 1-inch of the green part. Simmer the cucumbers and scallions in the chicken consomme until the vegetables are tender. Add the A. 1. sauce and whirl in the blender. Adjust seasonings. Pour into the plates and sprinkle the chives on top.
Mix powdered sugar and peanut butter until crumbly. Cook pudding until it bubbles. Cool in refrigerator. Sprinkle half of peanut butter mixture in pie shell. Add layer of pudding (all). Add thick layer of Cool Whip. Sprinkle remaining peanut butter mixture on top.
Heat oven to 325°. Grease a loaf pan. Combine all ingredients in mixing bowl. Mix well. Pour into loaf pan and bake for 1 hour and 20 minutes. Sprinkle with powdered sugar.
Mix very well together all ingredients, except barbecue sauce and Cheddar cheese. Make a loaf, put in oiled baking pan. Pour about 1/2 cup barbecue sauce on top, sprinkle with shredded Cheddar cheese on top of sauce. Bake at 325° for 1 hour. They'll all want seconds.
Brown ground meat, green pepper and onion. Add stewed tomatoes, sugar and rice. Cook on low 10 to 15 minutes.
Bring to a boil soups, water and chicken. Add rice. Set off heat; add pepper to taste. Stir and let stand 15 minutes or until thick.
Dissolve jello in water. Add cream cheese, beaten with milk. Mix pineapple, mayonnaise, celery and nuts, pour in mold and chill.
Shred lettuce in oblong pan. Layer remaining vegetables (celery, onions, etc.). Spread carefully mayonnaise on top. Sprinkle 1 tablespoon sugar on top of mayo, then Romano cheese and Salad Supreme. Refrigerate 24 hours. Toss before serving.
Preheat oven to 375°. Beat butter and sugar until fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt, cinnamon and nutmeg and add to mixture; mix well. Stir in oats.
Grind together to a paste with finest blade of meat grinder or blend in blender first three ingredients. Add salt, sugar and beaten egg. Spread mixture on thin sliced white bread. Sprinkle lightly with fine dry bread crumbs. Cut each slice in 4 triangles. Heat 1-inch of oil in skillet; fry triangles, shrimp side down first, then brown other side. Drain on paper towels. Freeze. When ready to serve, defrost and reheat in 400° oven for 5 minutes.
Make up stuffing according to directions on box. Spread each chicken breast with stuffing and roll up. Secure with toothpick, if needed. Using ice cream scoop, make stuffing balls of remaining stuffing. Place in flat roasting pan (or Corning Ware large frypan). Mix soup with milk. Spoon over chicken and stuffing. Bake in 350° oven until fork-tender, about 30 to 45 minutes.
Heat oven to 375°. Grease 6 1/2-cup ring mold or 12-cup fluted tube pan. In large bowl, combine fruit. Add 2 tablespoons orange juice and 2 tablespoons sugar. Gently stir to coat; refrigerate until ready to serve.
Drain artichokes and chop them in 1/8-inch pieces. (I like to put the artichokes in the food processor and chop them up!) Add 1 cup of mayo and 1 cup of cheese. Mix together. Pour into baking dish and bake at 350° for 30 to 45 minutes or until bubbling. Sprinkle Parmesan over the top and cook 10 additional minutes. Serve with Wheat Thins.
In a small saucepan, combine juice, cloves, cinnamon stick and water. Heat to boiling. Simmer 5 minutes or until syrup measures 3/4 cup. Makes 6 servings.
Cut zucchini in half and remove all seeds. Fill with mixture. Put in pan and bake 1 hour at 400°.
Skin chicken. Sprinkle desired amount of seasoning on each piece. Dip in buttermilk; dredge in flour. Put into hot oil (deep enough to cover chicken pieces.) Fry approximately 15 minutes on each side. May also fry pork chops this way.
Cream margarine well and add next 6 ingredients. Mix well and add last 3 ingredients. Mix all well and drop by teaspoonful onto ungreased cookie sheet. Flatten with greased bottom of glass dipped in sugar. Bake in preheated oven at 350° for 10 to 12 minutes. Do not make this batter in advance. Bake at once. Light and crisp.
Brown hamburger and onion. Add remaining ingredients. Simmer together for 1 hour.
Combine all ingredients and put into crock-pot. Cook on low setting for 3 hours.
Mix first 6 ingredients and sift 3 times. With large spoon, cream shortening and mix sugar evenly. Add eggs and beat until airy; stir in applesauce lightly. Add flour mixture in three stages, beating thoroughly each time. Add raisins, being careful not to let them bunch at bottom. Empty into greased square pan (about 8-inch square) and bake at 350° for 30 minutes. Cake attains best flavor if not eaten for a day or so. Wax paper or tight bread box will keep it moist.
Slice the zucchini in 1/4-inch slices. In a heavy skillet, saute the zucchini in heated butter for 3 minutes, turning once. Remove from the pan and set aside. In the same pan, saute the onions until soft, but not browned. Combine the zucchini with the onions. Add the salt and herbs. Heat slowly over low heat. Add the cream, if used. Heat but do not boil. Arrange on a serving platter, garnish with parsley. Makes 4 servings.
Combine peanut butter and both chips in heavy saucepan. Place over low heat; cook, stirring constantly, until melted. Stir in peanuts. Drop by teaspoon onto waxed paper. Chill until firm. Store in a covered container in refrigerator.
Beat egg yolk, flour and sugar together well. Add vinegar, water and butter. Stir over medium heat until thick. Flavor with lemon flavoring and pour into a baked pie crust.
Mix the 6 dry ingredients well. Add pumpkin, stirring well. Add eggs and milk, stir well and fill 2 unbaked pie shells. Bake at 350° for 1 hour and 20 minutes until custard and crust are well baked.