HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small bowl, combine 1 cup stuffing and margarine; set aside. In large bowl, combine soup and sour cream. Add zucchini, carrots, onion and remaining stuffing. Toss to mix well. Spoon into 1 1/2-quart casserole dish. Sprinkle with a little stuffing mixture. Bake at 350° for 35 minutes. Serves 5 to 6.
Beat together first 4 ingredients. Add milk, vanilla and nuts, if you wish. Sift together flour, salt, baking powder, soda and cinnamon. Mix all. Drop dessert spoon of dough on sheet. Make a well. Put teaspoon of filling in well. Place teaspoon of dough on top. Bake at 400°.
Brown hamburger, onion and green pepper in skillet. Season to taste. Add catsup, water, pork and beans and brown sugar. Cook until onions and pepper are tender.
Saute butter, onion and bell pepper. Add remaining ingredients. Bake at 350° for 25 minutes. Cover with grated cheese and paprika. Bake for 15 minutes more.
Preheat oven to 400°. Take the Italian dressing and pour it in a bowl; dip the chicken strips in the dressing. Mix the bread crumbs and the Parmesan together in a bowl; dip the dressing coated chicken into this mixture. Lay the chicken side by side along a greased pan; pour remaining dressing and bread crumb mixture over it. Bake for 20 minutes.
Drain macaroni and mandarin oranges. Add all ingredients together. Mix gently until combined evenly. Refrigerate overnight.
Preheat oven to 400°. Grease 2 large cookie sheets with vegetable shortening. Combine milk, water, butter, salt, pepper and nutmeg in large saucepan. Bring to full rolling boil. Add flour all at once, stirring vigorously with a wooden spoon until mixture forms a thick, smooth ball that leaves the side of the pan clean. Remove from heat. Add eggs, one at a time, beating well with a wooden spoon after each addition until paste is shiny and smooth. Stir in cheese until melted. Drop paste by heaping teaspoonfuls, about 1 inch apart, onto prepared sheets. Bake in preheated oven for 10 minutes. Lower oven to 350°; bake 10 to 15 minutes, or until puffed and golden. Turn off oven. Prick in several places with fork. Let puffs stand in oven for 5 minutes. Serve warm
Cream oleo, sugar and eggs. Mix sour cream and soda. Set aside. Add flour, baking powder, salt and vanilla to creamed mixture. Add sour cream mixture. Pour half batter into tube pan. Sprinkle with part of nut mixture. Pour in remaining batter, then rest of nut mixture. Bake at 350° for 35 to 40 minutes.
In a bowl, make a well in flour. Add salt. Add eggs and water. Mix until dough is well mixed. Use flour to "clean" hands of all dough. Place dough on lightly floured board. Knead until smooth. Let stand 30 minutes to 1 hour before using to make ravioli or noodles.
Preheat oven to 375. Beat the eggs and sugar at high speed for 5 minutes. Add the flour and the vanilla and the grated lemon or orange skin. Beat until well mixed. Pour into a buttered and floured pan or into small muffin pans. Bake for 30 minutes or until toothpick comes out clean.
Mix sugar, butter and syrup. Boil until crack stage when dropped in water, then add chocolate, then nuts and vanilla. Pour into buttered 9 x 13-inch pan.
Cut the potatoes, cooked and peeled, in 1/2-inch pieces. Layer in buttered 1 1/2-quart casserole with the brown sugar, salt and butter. Bake, uncovered, at 375° about 30 minutes or until glazed. Add a few marshmallows the last 5 minutes and brown slightly.
Cook broccoli 5 minutes and drain. Mix remaining ingredients. Pour into baking dish. Crumble several Ritz crackers and cover top of broccoli mixture. Dot with butter. Bake at 350° for 45 minutes.
Chop pepper and tomatoes; add salt and let stand until liquid comes to top. Drain off. Add water to cover and cook until it changes color. Mix eggs, mayonnaise, mustard, vinegar, flour and sugar together. Add this to pepper and tomatoes; cook and stir until thick enough to spread.
Make filling: In medium bowl, combine first 8 ingredients, turn into 8 x 8 x 2-inch baking dish. Preheat oven to 375°. Make batter: Combine next 7 ingredients. Mix with wooden spoon until smooth. Drop in 9 portions over filling, spacing evenly. Batter will spread during baking. Bake 35 to 40 minutes or until peaches are tender. Serve with cream.
Cream shortening and sugar. Add unbeaten eggs, bananas, nuts and dry ingredients; mix well. Bake at 350° for 1 hour, or until done.
Dissolve gelatin and salt in boiling water. Add cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate until thickened, about 1 1/2 hours. Stir in diced orange. Spoon into 5-cup mold. Refrigerate until firm, about 4 hours. Unmold. Makes 10 servings.
Preheat oven to 350°. Use a cookie cutter or drinking glass to cut circular shapes. Line bottom and halfway up the side of muffin pan with pie dough. Sprinkle with onion and garlic powder, salt and pepper. Bake crust for 10 minutes. Combine in bowl the Egg Beaters, spinach, sun-dried tomatoes, chopped mushrooms and red pepper flakes. Fill muffins with egg mixture. Bake 29 minutes. Remove from oven. Add Swiss to top of each muffin and bake 10 more minutes or until done.
Mix thoroughly pumpkin, salt and spices. Add milk to well beaten eggs. Add to pumpkin mixture. Add sugar and bake in unbaked pie shell at 325° for 1 hour.
Stew chicken until tender. Skin and debone. In pie crusts, put 3 cups of chicken and enough broth (about 3/4 cup). Over the top of the chicken and broth, add several small pats of butter. Salt and pepper to taste. Add tops and seal. Bake in preheated oven at 350° for 45 minutes or until brown.
In a large saucepan heat the olive oil for 1 minute over moderate heat. Add onion, carrot, celery and garlic. Cook, stirring frequently until onion is soft for approximately 5 minutes.
Drain salmon (set aside 1 tablespoon of salmon juice). Remove skin and bones from salmon. Mix egg and salmon together. Add bell pepper and onions (salt is optional). Add flour. Mix together baking powder and salmon juice. Add to ingredients and form into patties. Place into hot grease. Fry until golden brown. Drain on paper towels.
Mix and let come to a hard boil, then cut cucumbers and place in the jars with the salt, then pour the vinegar over cucumbers. Seal and put in a pot of hot water and let simmer over low heat for about 1 minute.
Peel plantains and cut in round pieces, 1-inch long. Place oil in skillet and heat until very warm. Place plantains round in oil. When oil is boiling, reduce heat and cook for a few minutes, until plantains are well cooked and begin to change from yellow to golden. Remove plantains from oil. With the bottom of a glass, smash each piece of plantain into cookie shape. Turn heat to high and place plantains in oil. Let them brown until golden. Strain and place on paper towel. Sprinkle with salt.
Brown onion, celery and sausage. Prepare stuffing mix per instructions on package. Mix together. Add applesauce. Place in baking or serving dish. Bake at 350° for 20 minutes, uncovered, until browned.
Beat eggs slightly. Add sugar, syrup, nuts, salt, vanilla and chipped up butter or margarine. Put into unbaked pie shell and bake about 50 minutes in oven at 325°.
Drop garlic cloves into boiling water for about 5 minutes until tender. Peel and chop garlic and soak in maple syrup for 20 minutes.
Cream shortening and sugars; add eggs and mix well. Sift dry ingredients together. Add alternately with milk to creamed mixture. Fold apples into mixture. Pour into 9 x 13-inch greased and floured pan. Sprinkle top with cinnamon, sugar and chopped nuts. Bake for 40 minutes at 350°.
Cream the sugar, lard, cocoa and eggs together, then add the rest of the ingredients. Put batter into greased and floured pans and bake in 350° oven for 30 minutes.
Preheat oven to 350°. Spray or grease Bundt pan. Combine sugars and cinnamon in large bowl or large plastic bag. Cut biscuits into quarters and toss with sugar mixture until well coated. Line Bundt pan with biscuits, adding nuts as you fill the pan. Mix remaining sugar mixture with butter. Pour over biscuits. Cook 30 minutes. Cool in pan 10 minutes and invert onto platter or rack to serve.
Grease 9 X 13 pan, make meatballs. Mix 1 can Golden mushroom soup and 1 can water. Pour over meatballs. Cover with tinfoil and bake at 350° for 40 minutes and uncovered for 20 minutes.
Mix Jell-O, sugar and hot water. When it is cool and it congeals, beat until stiff. Fold in whipped cream or Dream Whip. Add fruit and cake, broken up in small pieces. Put in spring-form pan and chill several hours.
Drain pineapple juice into saucepan. Add sugar and flour. Mix well. Cook, stirring constantly until thickened. Cube cheese and mix with pineapple chunks. Pour sauce over cheese and pineapple. Sprinkle with nuts, if desired. Serve warm. Serves 6.
Combine sugar, cocoa, milk and margarine in a saucepan. Cook until mixture begins to boil. Remove from heat and cook 1 minute. Add vanilla, salt, peanut butter and oats. Stir well and drop by teaspoon on wax paper. Let cool.
Mix flour and sugar together and set aside. In a saucepan, combine butter, shortening, cocoa powder and water. Bring to a full boil. Remove from the heat and mix in buttermilk, soda, vanilla and eggs. Add all of this to the sugar and flour mix. Pour into well oiled and floured pan. Bake at 400° until done (toothpick comes out clean).
Soak beans overnight. Drain. Place beans in crock-pot or slow cooker. Add remaining ingredients. Cook until beans are tender, for several hours. Serve over cooked rice. This is very good served with blue tortilla chips.
Blend together butter, sugar, spices and salt. Beat egg yolks and add. Sift in baking powder and flour. Add water and honey. Chop with chopper the fruit and nuts. Flour them well. Beat ingredients together thoroughly. Fold in stiffly beaten egg whites. Bake 1 hour at 375°.
In a saucepan over medium heat, cook and stir orange juice, brown sugar, margarine, cornstarch, ginger, salt and pepper until thick. Add beets and raisins. Heat thoroughly. Garnish with orange peel.
Cook celery and onion in butter. Mix all ingredients. Bake at 350° for approximately 30 minutes or until lightly browned. Serves 6 to 8.
Melt cheese and butter on low heat. Mix everything together until hot, then put in a dish and cover. Put in refrigerator.
In a 3-quart baking dish, combine soup, milk and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes or until mixture is bubbly. Meanwhile, cut each biscuit into quarters. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown. Makes 5 servings.
Dissolve yeast in warm water with 1 teaspoon of sugar. Mix dry ingredients, then mix with buttermilk. Add yeast and knead lightly. Place in refrigerator until needed. Roll out and cut the amount needed. Place on a pan 1 hour to let rise before putting into oven. Bake at 350° for 12 to 15 minutes.
Boil chicken until done. Take from bone. Have dough ready to roll real thin. Put them in chicken mixture and cook until done.
Grease a 9 x 13-inch baking dish. Cube bread and cream cheese. Place both in greased pan. In a blender or with beaters, mix eggs, milk, syrup and butter. Pour over cubed bread and cream cheese. Cover with Saran Wrap overnight or for several hours. Bake at 350°, uncovered, for 40 minutes or until golden brown and puffy. Serve with hot maple syrup. Serves approximately 6 to 8 people.
Preheat oven to 350°. Spread cherry pie filling in a shallow, buttered 9 x 13 x 2-inch baking pan. Spread dry cake mix evenly over cherries and top with almonds. Pour butter evenly over the top and bake for 45 to 50 minutes or until done. Makes 12 to 15 servings.
Sift together in a large bowl the sugar and flour. Mix in saucepan the oleo, shortening, cocoa and water and bring to a rapid boil. Pour over dry ingredients. Stir well. Add buttermilk, eggs, soda, cinnamon and vanilla. Mix well. Pour in a 16 x 11-inch pan and bake 30 minutes at 400°.
Cook noodles and drain. Combine cheeses, spinach and eggs. Combine cooked noodles with spaghetti sauce and place half of the noodles on bottom of 3-quart casserole dish. Top noodles with mixture; top with remaining noodles. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30 to 35 minutes.
Combine all ingredients. Mix with hands until well combined. Form into about 60 (1-inch) meatballs. Arrange in a single layer in a 12 x 8-inch microwave-safe baking dish. Cover with waxed paper.
Cream oleo and sugar; add eggs and mix well. Add flour, baking powder and vanilla. Spread thin in a 9 x 12-inch pan. Put nuts on top of dough. Beat the two egg whites until stiff; add 1 cup brown sugar. Spread on top of nuts. Bake 15 to 20 minutes at 350°. Cut in squares while warm.
Mix margarine, corn syrup, salt and sugar well. Divide. Knead in flavorings and appropriate colorings. Shape into small balls; flatten. Garnish with pecans, cherry halves, walnuts, etc.
Cook in crock-pot on low for 10 hours or in oven at 325° for 4 hours. Serve with sauce.
Sift together flour, soda, nutmeg, cinnamon and salt. In another bowl, beat eggs, sugar, oil and vanilla. Add flour mixture to egg mixture. Mix well. Fold in apples and pecans. Bake at 350° in a 10-inch tube pan for 1 hour and 15 minutes or longer. Test with toothpick for doneness.
Layer fruit in buttered baking dish with apple rings on top. Boil juice, sugar, margarine and cornstarch until thickens. Cool and pour over fruit. Bake 30 minutes at 250° until bubbly.
Cut broccoli into small flowerets. Cut green onions into small pieces. Mix mayonnaise, Zesty Italian dressing and onion in bowl. In larger bowl, combine broccoli, shrimp and dressing and mix well. Ready to serve, but best if chilled for about 1 to 3 hours.
In a large skillet cook beef, onion and pepper until vegies are tender. Drain the grease. Add soups, water and garlic. Blend with cheese and cooked spaghetti. Top with additional cheese. Bake at 350° for 30 minutes.
Mix the above and bake in oven at 375° for 40 minutes. I suggest you divide the mixture in half and freeze for a later date. Freezes well.
Mix together well. Pour into graham cracker ready-crust. Makes 2 pies. Very good!
Combine the ingredients in order until well blended. If too thick, add more canned milk, vinegar and sugar to taste. Pour over cabbage, potatoes or macaroni. If there is any leftover, it can be stored in the refrigerator for a long time. This is good to keep on hand all summer.
Cover bottom of an 11 x 17-inch pan with roll dough, patting and stretching to fit (sealing perforations). Brush lightly with melted margarine and dash of garlic salt. Bake at 350° for 8 minutes or until brown. Cool.
Preheat oven to 350°. Lightly grease a casserole dish. Layer potatoes with onion in dish. Melt butter in microwave in a microwave-safe bowl. Add flour, salt and pepper. Stir; add milk. Heat in microwave on High for 4 minutes. Stir. Return to microwave for 1 1/2 minutes. Stir again. Pour over potatoes. Bake in oven at 350° for 1 hour (or until potatoes are tender). Top with grated cheese.
For each egg, add 2 tablespoons Parmesan cheese and a dash of soy sauce. Mix gently. Cut meat into 2-inch squares, beat thin, dredge in egg mixture and roll in cracker meal. Fry over medium heat.
Blend 1 cup flour, oleo and 1/2 cup sugar and press into 9 x 9-inch pan. Bake at 325° for 20 minutes.
Slice the rolls into two sections and cover the bottom section with slices of American cheese and ham. Put the top section back on top. Stir the first 5 ingredients and dribble over the 2 pans of rolls. May be made the night before and refrigerated. Bake at 325° for 25 minutes.
Cover meat with flour, salt and pepper. Fry in small amount of oil until 1/2 cooked. In pan, cover with onions. Blend rest of ingredients; pour over meat and onions. Bake at 300° for 2 to 3 hours.
Mix well and refrigerate. Slice apples and soak in unsweetened pineapple juice to prevent them from turning brown. Arrange on platter when ready to serve.
Preheat oven to 400°. Cream egg yolks, 1/4 cup of the sugar and cream cheese. Cut crusts from bread. Roll each slice thin with rolling pin. Spread with cream mixture. Roll and dip with melted butter and then in cinnamon and sugar mix. Cut pieces in half and freeze. Bake until brown, 10 to 15 minutes.
Brown hamburger; drain off fat. In soup pot add all ingredients and bring to a boil. Reduce heat; simmer, covered, for 1 hour. Stir frequently. Add less water for a thicker soup; add other favorite spices, if desired. Freezes well.
Melt butter in deep frying pan over medium heat. Stir in flour until completely mixed. Slowly add milk while stirring, until a white sauce develops. Add pepper and keep stirring until thick. Reduce heat to low. Slowly add sharp Cheddar and Swiss slices, stirring until cheese mixes with sauce. Bring 2 quarts water to a rolling boil. Add macaroni, stirring occasionally until tender. Drain noodles and return to pot. Add cheese mixture and stir thoroughly. Pour macaroni and cheese into large 9 1/2 x 13-inch baking dish. Cover macaroni and cheese with a thin layer of Ritz cracker crumbs. Bake at 350° for 40 minutes.
1) Cook the rice following the instructions on the package. This should take about 20 minutes. Pour the rice into a large bowl to let it cool.
Remove chicken from the bone and place in bottom of casserole dish. Mix margarine, flour and buttermilk or sweet milk. Bring soup and broth to a boil. Remove from heat and pour over chicken. Pour flour mixture over chicken. Bake at 350° for 30 minutes or until brown, then at 450° for 5 to 10 minutes. Serves 8.
Combine sugar, flour and salt in heavy saucepan. Gradually add milk. Bring to a boil, stirring constantly. Boil 2 minutes. Stir a small amount of hot mixture into egg yolks, until yolks are hot. Stir yolks into hot mixture. Boil 2 minutes more. Add butter and vanilla. Cool to room temperature, covered with waxed paper pressed right onto custard. Remove paper. Pour into pie shell. Top with meringue, sealing to edges of shell. Brown in preheated oven.
Bake a whole oven full of potatoes (Idahos are best). Cool to room temperature and freeze on cookie sheets. When frozen solid, pack in large plastic bag.
Pare cucumbers; cut into sticks lengthwise. Dry slices with paper towels. Season with salt and pepper. Dip in crumbs, then in beaten egg, then in crumbs again. Fry in oil until golden brown.
Combine flour, salt, baking powder, sugar and cocoa; stir well. Cut in shortening with pastry blender until mixture resembles coarse meal. Place in an airtight container. Store in a cool, dry place or in refrigerator for up to 6 weeks. Yields 16 cups.
In a large Dutch oven, combine sugar and water. Cook over medium-low heat, without stirring, for 10 minutes or until sugar dissolves. Cover, increase heat to medium and cook 1 minute. Cook, uncovered and without stirring, 12 minutes longer or until amber. Remove from heat. Stir in vanilla. Add popped corn, marshmallows and peanuts. Working rapidly, stir well and spread into a 15 x 10-inch jellyroll pan, coated with nonstick spray. Let cool. Break into pieces. Store in an airtight container. Yields 1 3/4 pounds.
Peel and dice onion, garlic and eggplant. Saut onion and garlic in olive oil in a large skillet over medium heat until opaque. Add eggplant evenly over onion. Sprinkle with salt. Add portobello evenly; cover and reduce heat. Cook stirring occasionally until vegetables are tender, 10 to 15 minutes. Add pesto sauce and serve.
Combine vegetables, soup, 1/2 cup cheese, pepper and 1/2 can French fried onions. Pour into a 1 1/2-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes longer.
Sift flour into a large bowl. Make a hole in the middle. Put all ingredients in the hole in flour and add 1/3 cup buttermilk. Mix enough flour to make a stiff dough as you combine all ingredients with your hands. Roll the dough on a board and cut with a large cookie cutter. Bake on cookie sheet at 425°. Bake until done but not too hard. Never roll dough too thin because no one likes tea cakes that resemble cookies.
Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.
Put yeast and sugar in the half cup warm water; let stand about 10 minutes or until all is melted. Scald cup of milk and pour over shortening. Add salt. Beat eggs slightly. When milk and shortening are cool, add yeast mixture, eggs and flour; beat slightly. Place in greased bowl. Cover. Let rise until double in bulk. Turn out on mixing board. Divide in four parts. Roll out each piece thin like pie crust. Spread with melted butter. Cut in 8 wedges like you'd cut a pie. Roll up beginning at outside of wedge. Roll toward center. Lay on baking sheet. Brush with butter. Let rise until double in size. Bake in 425° oven for 15 or 20 minutes. Makes 32 butterhorns.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan with butter flavor Crisco. Beat eggs until light and foamy in large bowl. Beat in sugar, vanilla and Crisco until creamy. Combine flour with baking powder and salt. Add to egg mixture. Mix at low speed until blended. Stir in nuts at low speed (mixture will be stiff).
Slice apples into bottom crust. Cook apple juice, cornstarch and cinnamon until thickened. Pour over apples. Add top crust and sprinkle with additional cinnamon. Bake at 325° for 40 minutes.
Mix all ingredients together well. Spread on a tortilla. Roll up and wrap. Continue until all filling is used. Freeze. Cut frozen rolls into slices and allow to thaw slightly before serving. May be stored frozen for three months.
Chop in blender for 2 or 3 seconds all ingredients except spices. Tie spices up in cheesecloth and put into pot of mixture. Cook slowly until thickness desired. Put into canning jars, seal and water bath, boiling for 10 minutes.
Combine all ingredients and pour into muffin tins lined with cupcake papers. Freeze until firm. Store in plastic bags in freezer. MAKES 1 1/2 DOZEN CUPS.
In a 4-quart pot, mix margarine and flour over low heat; slowly add chicken broth, stirring until smooth. Stir in milk. Add the remaining ingredients. Simmer for a couple of hours on low heat, stirring occasionally. Yield: 10 servings.
In large pan, boil whole chicken until it falls apart. Debone, cut into small pieces. Set aside. (Do not pour out chicken broth.) Use broth to boil pkg. spaghetti. Boil until tender. In small skillet, combine chopped onions, chopped celery, and chopped mushrooms in 2-3 Tbsp of margarine. Saute until onions are slightly brown and mushrooms are cooked. After spaghetti is fully cooked, add soups and mix well. Add the skillet mixture. Season to taste. If necessary, add extra water until a medium consistency. Let it set for 30 - 60 minutes before serving. Serve with green salad, and garlic bread.
In small saucepan, heat milk until very hot but not boiling. In bowl, whisk eggs and granulated sugar to mix. Whisk in hot milk; add 1/2 tsp. cinnamon and the vanilla.
In a large saucepan, combine all ingredients except franks. Bring to a boil, stirring frequently; reduce heat. Add franks; simmer 10 minutes. Serve with toothpicks.
Add the water to the raisins; bring to boil for 3 minutes. Let cool. Cream the shortening and sugar. Add the eggs; beat well. Add the vanilla and cooled raisins with juice. Sift together the flour, baking powder, soda, salt, nutmeg and cinnamon; add to creamed mixture and blend. Add the chopped nuts. Drop by spoons onto cookie sheet and bake at 350° for 12 minutes.
Combine raisins, fruit and water in a saucepan; cook, uncovered, until water in saucepan has evaporated and fruit is soft. Set aside to cool. Meanwhile, in a large mixing bowl, combine flour, baking soda, salt, nutmeg and cinnamon. In another bowl combine eggs, applesauce, sweetener, oil and vanilla. Add nuts and reserved fruit mixture. Stir in dry ingredients and blend thoroughly. Pour into a greased 10-inch fluted pan. Bake at 350° for 35 to 40 minutes or until cake is done.
Mix thawed and drained vegetables with soup, 1/2 cup cheese, sour cream and 1/2 onions. Put in 2-quart baking dish. Bake for 30 minutes, covered, at 350°. Put rest of cheese and onions over and bake 5 minutes more, uncovered.
Mix well. Place in loaf pan; spread catsup on top. Bake at 350° for about 1 hour.