HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over oatmeal and let set 20 minutes while you mix next ingredients. Cream butter or margarine, sugar, brown sugar, vanilla and eggs together. Sift flour, baking soda, salt, cinnamon and nutmeg together. Add to creamed mixture. Add oatmeal if 20 minutes is up. Pour batter into a greased and floured 9-inch square pan. Bake at 350° for 50 to 55 minutes.
Pour all ingredients in mixing bowl. Pour into ungreased pan and sprinkle brown sugar over top. Bake at 350° for 35 minutes.
In covered saucepan cook turnips, carrots, cauliflowerets and green pepper. Cook in a small amount of boiling, salted water about 5 minutes or until vegetables are crisp or tender. Drain and cool. Pour curry dressing over vegetables. Toss to coat vegetables. Cover and refrigerate for 4 hours or overnight, stirring occasionally. Makes 8 servings.
Soak beans 3 hours before preparation. Brown chuck before adding to mixture. Saute onions and peppers before starting.
Heat oven to 375°. Mix sugar, pumpkin, shortening and orange peel in large bowl. Stir in remaining ingredients, except raisins. Stir in raisins. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Makes 4 1/2 dozen.
Brown hamburger and onion in a large kettle. Add kidney beans, tomatoes and tomato soup. Simmer 30 minutes to 1 hour.
Heat the vegetable oil in a 12-inch saute pan on medium heat. Lightly flour the chicken. Add the chicken to the pan and brown on both sides. Discard the oil. Add the butter, mushrooms and artichokes, cooking for about 2 to 3 minutes. Add the white wine (if cooking over a flame, remove the pan from the flame before adding the wine. Cover and cook for 4 to 5 minutes. Add the lemon juice, salt and pepper to taste and about 1 teaspoon of flour to thicken the sauce). Cook for 2 to 3 minutes while stirring. Add the roasted peppers and parsley and serve. Serves approximately 3.
Sift together dry ingredients. Cream shortening. Add egg. Add dry ingredients alternately with water; beat well. Bake at 350°. Will be thin, but is very good. I double recipe for a 13 x 9 x 2-inch pan.
Dissolve first 3 ingredients in 2 cups boiling water. Leave on simmer a few minutes to melt cream cheese and marshmallows. Then beat	with electric	mixer a few minutes. Add pineapple, juice and	all. Add 1 cup cold water and 1 cup (pecans) nuts, chopped. Mix again. Put in refrigerator. Keep stirring once in a while. Pour in 9 x 13-inch pan to set. Store in refrigerator.
Mix onion soup, French dressing and cranberry sauce together. Place raw chicken in casserole. Pour mixture over chicken. Cover and bake 45 minutes at 350°. Remove cover and continue to bake another 10 to 15 minutes.
Cream butter or margarine and sugar. Stir in egg. Sift together flour, baking soda and cinnamon. Add to first mixture. Add apples, hot water and nuts. Put in greased 8 or 9-inch pan.
In skillet, brown meat. Sprinkle soup mix over meat; stir in water. Simmer, uncovered, 10 minutes. Combine lettuce, tomato, onion, green pepper, olives and cheese; toss well. Place lettuce mixture on individual salad plates. Spoon on meat. Top with corn chips.
Drain beets and retain 1/2 cup beet juice. Add beet juice, vinegar, sugar and cloves to beets and bring to a boil. Simmer for 10 to 15 minutes. Good served either hot or cold.
Cook carrots until just tender. Cool and combine all ingredients. Marinate 12 hours. These keep for 2 weeks in refrigerator.
Place a thin layer of spaghetti sauce in bottom of 9 x 13-inch pan. Layer uncooked lasagna noodles. Add layers of cheeses (Mozzarella, Parmesan and Ricotta). Repeat all layers. Do not let noodles touch sides of the dish. Top layer should be Mozzarella cheese.
Mix the first 4 ingredients until crumbly. Pat in greased 9 x 13-inch pan. Mix the remaining ingredients well and pour over cake mixture. Bake at 350° for 40 minutes. Cut small pieces; it's very rich.
Mix all ingredients in bowl, using just enough milk to moisten. Keep for 10 minutes. Shape into rolls; wrap in foil. Bake at 350° for 1 hour. Serve sliced on Ritz crackers.
Cream margarine and sugar; add eggs, one at a time. Beat well after each addition. Add flour and baking powder alternately with buttermilk and vanilla.
Combine lamb, egg, Worcestershire sauce, chopped onion and bread crumbs. Make into patties, smaller than hamburger patties, about 1/2-inch thick. Roll in flour, seasoned with salt and pepper. Slowly fry in ungreased frypan until brown on both sides. Put in bottom of casserole with tight cover. Put in vegetables on top. Pour catsup over all and let simmer a couple of hours. Casserole can be put in a 350° oven for 1 1/2 to 2 hours. Also I have used a bag of frozen (mixed) peas, carrots and lima beans instead of fresh vegetables.
Cream butter, cream cheese and sugar together. Add eggs, one at a time. Add vanilla and then flour slowly. Pour into greased tube pan and bake at 300° for 1 1/2 hours. If you don't have cake flour, use regular flour, but take out 2 tablespoons of flour per cup and add 2 tablespoons cornstarch per cup.
Prepare beans according to instructions and drain. Be sure to use frozen beans as canned beans will not work. In large skillet, melt margarine over medium heat and saute onion, 2 to 3 minutes. Add cubed bread and saute until the bread is slightly brown and margarine is absorbed. You may need to add more margarine as you should not leave any dry cubes. Gently stir beans into the bread cubes. Season with salt and pepper. Transfer to a 9 x 13 x 2-inch pan. Top with cheese. Bake at 350° until cheese is melted and casserole is bubbly, approximately 25 minutes.
Prepare cake as directed, using two (8-inch) pans. Cool and split each layer. Combine sugar and cornstarch in a saucepan. Add chopped peaches and water. Cook over medium heat, stirring constantly until smooth and thickened. Cool completely.
Marinate mushrooms in salad dressing for at least 1 hour, but no more than 1 1/2 hours; drain. Remove stems. Chop (fine) a few of the stems and mix the rest of the ingredients. Stuff the caps. Sprinkle bread crumbs on top. Bake at 350° for 20 minutes.
Bake at 350° until brown in 3 pans, greased and floured.
Mix butter, sugar, milk and eggs until creamy. Stir in pineapple with liquid. Pinch off bread and stir into mixture, 2 slices at a time. Put into greased 2-quart baking dish.
Boil beef stew chunks until tender. Cook peeled potatoes until done. Combine beef chunks, cut up potatoes and carrots in 9 x 13-inch pan. Add cream of mushroom and chicken soup. Add 2 cans of water. Bake in stove at 350° for 15 to 20 minutes.
In a medium bowl, whip heavy cream to soft peaks. Combine chicken, celery, grapes, almonds, parsley, salt and mayonnaise with whipped cream, folding well. Chill. Just before serving, mound chicken salad in center of a pretty plate lined with fresh lettuce and garnish with more grapes.
Peel potatoes. Boil uncovered in 2 cups water until but 1 cup of fluid remains. Remove the vegetables. Stir the liquid until it reaches the boiling point again. Slowly add white sugar, then add brown sugar. Once sugar is entirely dissolved, take pan off heat to cool slowly. Pour in bottle and store several days in dark place before using. Good.
Mix together biscuit mix and sugar. In separate bowl combine, egg, milk, vegetable oil. Add liquid ingredients to dry mix and beat lightly until well combined. Do not over mix as it will result in tough muffins. Fold in 3/4 - 1 cup semi-sweet chocolate chips, depending on taste. Pour into greased muffin tins and bake at 375 degrees for 15-20 minutes depending on muffin cup size. Makes 12-18 muffins depending on muffin cup size.
Beat flour, garlic, salt and pepper into steak. Place in baking dish. Add stewed tomatoes, onion and bell pepper. Bake at 375° for 1 hour. Add 1 cup of Swiss cheese. Return to oven for 15 minutes. Serves 4. Great with garlic bread and green salad.
Mix yeast with warm water and let stand. Cream eggs and shortening. Mix flour, sugar and milk powder. Add water to egg mixture, then add flour mixture. When mixed well, put a piece of waxed paper over top of mixing bowl and set a plate on top. Leave in refrigerator overnight. Roll out and let set to rise about 2 hours. Bake at 400° for 10 to 15 minutes. This makes about 48 rolls. Bake and store in freezer. Take out and use as needed. Reheat in oven.
Stir in water and Jell-O, until Jell-O is dissolved. Stir in cranberry sauce. Refrigerate until partially set. Fold in sour cream and refrigerate until completely set.
Break cake into pieces. Mix remaining items with cake except fruit. Put layer of cake mixture in bowl. Put layer of fruit. Continue with layer of cake and layer of fruit. End with layer of cake. Refrigerate.
Prepare ravioli as directed on package. Meanwhile, cut broccoli and tomato. In skillet over high heat, add 3 tablespoons salad dressing. Add broccoli and stir until coated. Add 1/4 cup water. Reduce heat and cover. Cook 2 minutes. Uncover and stir-fry 2 mintues. Drain ravioli, place in large bowl. Add broccoli, tomato and 1/2 salad dressing. Toss to coat. Spoon salad onto platter. Serve warm or chilled. Sliver slices of Parmesan on top of salad. Makes 6 servings.
Cream butter. Add sugar and beat well. Add eggs and cream (mix well). Slowly add dry ingredients to creamed mixture. Beat well. Drop by tablespoons onto greased cookie sheet. Bake at 350° for 8 to 10 minutes.
In a large saucepan, simmer the first 5 ingredients for 10 minutes, stirring	occasionally. Cool 10 minutes. Blend together the remaining ingredients; stir into the mixture. Pour batter into a well-greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool; dust with powdered sugar, if desired.
Cream butter and sugar; add eggs one at a time, beating well after each addition. Sift dry ingredients together and add alternating with evaporated milk. Mix in coconut and lemon flavoring. Pour into greased tube or Bundt pan. Bake for 1 hour.
Follow instructions for mixing pancakes on Bisquick box. Peel bananas and mash with fork. Stir into pancake mixture and cook. You may substitute other fruits getting "soft" such as strawberries, blueberries and peaches. In the winter, use canned pineapple or peaches sliced into small pieces.
Beat pumpkin, flour, sugar and spice until smooth. Add egg yolks and beat again; add milk and beat until smooth. Cook over medium heat, stirring constantly. Add vanilla and margarine. Pour into baked pie shell and add a meringue topping or Cool Whip.
Toast pecans 10 minutes at 300°. Combine all ingredients except nuts and vanilla. Cook.
Cook meat until brown; stir in green beans (drained), soup and seasonings and cook a little longer (5 minutes). Pour into crust and cover with top crust. Bake at 400° for 25 minutes. Serves 5.
Melt butter in a large skillet. Add garlic, chives and pepper. Cook for 5 minutes. Arrange 2 1/2 packages Brussels sprouts in circle in skillet beginning at outer edge. Add corn within circle of Brussels sprouts. Place tomatoes in next circle. Add remaining Brussels sprouts in center of tomatoes. Pour stock over vegetables. Cook covered over low heat for 25 minutes or until tender.
Cut the hot dogs in half. Remove the crescent rolls and cut each in half. Wrap half a crescent roll around each hot dog half. Place on a cookie sheet and bake at 375° for 15 minutes.
Mix sweet milk for 1 minute. Add lemonade and Cool Whip. Mix until well blended. Put in graham cracker crust (pie or tarts). Refrigerate for about 1 hour.
Grind cranberries, celery, oranges and nuts. Add sugar and 2 boxes of cherry Jell-O. Mix all together. Put in bowl until set.
Beat egg white with salt until soft peaks form. Add brown sugar in 2 additions, beating lightly after each. Mixture will be much thinner than for meringue. Stir in nuts. Drop, 2-inches apart, from a teaspoon onto a greased cookie sheet. Bake in very slow oven (250°) about 30 minutes. Remove from cookie sheet immediately. Makes about 3 1/2 dozen cookies.
Clean and cook broccoli 8 to 10 minutes. Place in a greased 12 x 8 x 2-inch casserole.
Preheat oven to low broil with rack in lowest position. Saute spinach and garlic in olive oil. Cook down until tender. Drain well and place spinach mixture in a bowl. In a separate bowl beat 3 eggs. Pour egg mixture over spinach and garlic. Heat olive oil in oven-proof skillet until semi-hot. Pour spinach mixture into skillet. Sprinkle grated parmesan cheese on top. Place on lowest position and broil until top is browned. Using pizza cutter, cut through the middle like a pizza into 6 slices. Serves 6.
Preheat oven to 350°. Spread pie filling evenly in bottom of a greased 13 x 9-inch baking pan. Arrange pineapple chunks over cherries. Sift dry cake mix over this. Cover with melted butter and top with coconut and chopped pecans. Bake for 1 hour. Serve hot or cold. Can put whipped cream on top and dot with cherries.
Stir all ingredients together gently. Butter sides and bottom of casserole dish. Pour in vegetables.
Melt shortening in a 3 to 4-quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses and eggs. Beat well. Sift together flour, soda, cloves, ginger, cinnamon and salt. Add to first mixture. Mix well; chill. Form in 1-inch balls. Roll in granulated sugar and place on greased cookie sheets 2 inches apart. Bake at 375° for 8 to 10 minutes.
Mix graham cracker crumbs, sugar and 1/4 cup oleo. Line 9 x 13-inch pan. In bowl, combine sugar, softened oleo, eggs and vanilla; beat. Spread over crumbs. Slice bananas and add in a layer. Add crushed pineapple. Top with whipped topping; garnish with nuts and cherries. Refrigerate overnight.
Scoop yogurt into dessert dishes. Top with marinated strawberries. Add extra splash of Cointreau if desired. Garnish with whipped cream dollop. Enjoy!
Mix all ingredients together and put in a baking dish. Poke holes in the top of the loaf to hold sauce. Bake at 350° for 45 minutes; glaze with extra ketchup or tomato sauce and bake for about 15 minutes more or until cooked through.
Combine all ingredients in a large bowl. Cover and refrigerate for 30 minutes. Makes one cup.
Combine sour cream and party dip mix in medium bowl. Stir in artichokes, spinach and pimentos. Cut, slice off top of round loaf of bread. Hollow out center of bread, leaving 1-inch shell. Reserve bread pieces for dipping. Spoon dip into bread shell. Serve warm or cold.
Blend oil, sugar and vanilla in mixing bowl. Add eggs, beating well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Add nuts. Spread in 9-inch square pan. Bake at 350° for 20 to 25 minutes or until brownies begin to pull away from edge. Do not overcook.
Chop chicken in 1-inch pieces. Roll it in flour, salt and pepper mix. Brown in oil in skillet. In a bowl, put celery, pepper and onion. Melt butter in microwave; add butter and ketchup to chopped veggies. Put this mixture over top of chicken and simmer 1/2 hour.
Put liquid ingredients in bottom of large coffee maker. Put dry ingredients in basket and perk. Makes 36 cups. You may substitute 2 peach jello. Apricot is sometimes hard to find.
Mix all ingredients (except cake mix) together and pour into greased 13 x 9 x 2-inch pan. Sprinkle dry cake mix over top and drizzle the melted butter over the top and bake in a 325° oven. Bake 1 hour and 25 minutes. Add chopped pecans or walnuts sprinkled over top and bake an additional 20 minutes.
Preheat 2 inches of oil in deep skillet (375°). Use a funnel with a 3/18-inch opening. Pour 1/2 cup batter in the funnel, holding finger over the opening and 1-inch over the oil. Pour batter in a circular design. Let it brown and turn only once. Remove from pan and drain. Serve hot with powdered sugar, brown sugar or maple syrup.
Place corn syrup and sugar into large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add rice krispies cereal. Stir until well coated. Press mixture into 13x9x2 inch pan coated with cooking spray. Set aside. Melt chocolate and butterscotch morsels together in small saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1 inch bars when cool.
Saute onion in oleo until golden. Add this to ground pork. Add a little salt. Mix well. Make tiny meatballs and roll in crumbs. Cut up carrots, celery and potatoes. Add to water; boil. Add salt, dill, parsley, etc. Then add meatballs when water is boiling. Cook until meat and vegetables are done. Let cool down. Mix sour cream, milk and flour in blender. Add slowly to soup, stirring constantly.
Combine lightly the beef, crumbs, egg, onion, salt, pepper and 1/2 cup tomato sauce. Shape into loaf. Mix other ingredients and pour half over meat loaf. Baste with remainder after 3/4 hour. Bake 1 1/2 hours at 375°.
Slice and peel apples. Place them into a 10 x 6-inch buttered pan. Mix the other ingredients until grainy. Sprinkle the mixture evenly over the apples, then bake at 350° for about 40 minutes.
Poach the sole in white wine until white. Top with crabmeat and your own white sauce. Add a slice of Swiss cheese and bake to a golden brown.
Cook spaghetti according to package directions; drain. Add butter, cheese and eggs to hot spaghetti. Form mixture into "crust" in a 10-inch pie plate. Microwave on High 2 minutes.
Wash and pick over beans; cover with cold water. Add soda and soak overnight. Next morning, rinse beans and parboil in fresh water until skins wrinkle. Drain off bean water and retain. Place whole onion in bottom of bean pot. Add beans, maple syrup and mustard. Score pork and place on top of beans and add bean water; cover. Cook in slow oven of 325° for 8 hours. Check periodically and add bean water as needed. For the last hour, cook uncovered, so pork will brown.
Hollow out a loaf of pumpernickel or other bread loaf. Save the center bread to slice for dipping. The dip should be mixed and refrigerated a day in advance.
Saute onions in butter or margarine. Add tomatoes, sugar, salt, pepper, oregano and breadcrumbs. Combine applesauce and horseradish; mix well. Combine tomato mixture, applesauce mixture and sauerkraut. Pour into covered casserole. Saute pork chops until golden brown. Lay chops on sauerkraut mixture and sprinkle with salt and pepper. Cover; bake at 375° for 1 hour and 40 minutes or until chops are tender. Yield: 6 servings.
Grind cranberries and apple. Add marshmallows and sugar and mix well. Keep in refrigerator overnight. Next day, fold in whipped cream. Spoon on pineapple slices and serve.
Combine first 6 ingredients in a large bowl; mix well. Carefully stir in potatoes. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 350° for 40 minutes. Sprinkle with cheese and bake an additional 5 minutes. Yield: 8 to 10 servings.
Preheat oven to 350°. Butter pie or tart pan. Combine flour, the 1/2 cup sugar, nuts and baking powder. Stir well. Stir together milk, egg and vanilla in small bowl until blended. Add to flour mixture and stir until smooth. Place each pear half, cut side down, on cutting board. Cut crosswise into 1/4-inch slices. Slide spatula under pear to keep it in its original shape and place in buttered pan with stem end facing toward center. Pour batter over pears. Sprinkle tops of pears with remaining 1 teaspoon sugar. Bake in 350° oven for 35 to 40 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool completely on wire rack. Cover and refrigerate until well chilled. Can be stored in refrigerator for up to 3 days. Serves six. Each serving: 255 calories, 4 g protein, 9 g fat, 40 g carbohydrates, 148 mg sodium, 48 mg cholesterol.
Cream sugar and shortening. Beat in eggs, one at a time. Mix dry ingredients together and add alternately with cherry juice. Fold in nuts and cherries. Bake at 350° for 40 to 50 minutes. Makes 1 loaf.
Cream together first 3 ingredients. Set aside. Sift together flour, salt, soda, baking powder, cinnamon, cloves, ginger and nutmeg. Add to creamed mixture and add remaining ingredients. Mix well; pour batter into greased and floured loaf pans. Bake at 350° for 1 hour to 70 minutes.
Drain the pineapple; reserve juice. Saute pork and onion in a large skillet in hot oil for 10 to 12 minutes or until pork is done. Combine reserved pineapple juice, lemon juice, sugar and spices. Stir well. Add juice mixture and green pepper to skillet. Cook over medium heat 1 to 2 minutes or until sauce is thickened, stirring constantly. Add pineapple and snow peas. Cook 2 minutes or until thoroughly heated, stirring occasionally. Serve over rice. Yields 6 servings.
In large cast iron skillet, heat oil over medium heat. Saute onions until tender. Remove onions and set aside. Brown beef and pork together. Drain well. Add cooked onion, mashed potatoes and seasonings. Stir together; pat down. Mix biscuit mix and milk together; pour over meat mixture. Sprinkle with parsley if desired. Bake at 375° for 30 minutes or until golden brown. Serves 6 to 8.
Preheat oven to 350°. Grease one 9x5x3-inch loaf pan. Beat eggs slightly; add butter and sugar. Beat until smooth. Stir in pineapple and vanilla. In a separate bowl, combine flour, baking powder, baking soda, salt and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into loaf pan and bake at 350° for 50 minutes. Test doneness with a toothpick. Let stand 10 minutes before removing from pan. Cool completely before slicing.
In mixer, beat eggs on high until frothy. Add cornbread mix, salt, peppers, meat and 1/2 stick margarine, while beating these slowly into eggs. Use microwave on High for 1 minute to heat broccoli and chopped seasoning. Drain and add to mixture. Add cheese.
Combine flour, baking powder, baking soda and cinnamon. Stir to blend. Puree the bananas. Add the bananas and remaining ingredients and mix well. Pour into a greased loaf pan. Bake at 350° for 40 to 50 minutes. Cool on wire rack.
Mix and form into 1-inch balls. Flatten on cookie sheet to 1/4-inch with a glass dipped in flour. Bake at 375° for 6 to 8 minutes until edges are golden brown. Let set on cookie sheet 1 minute before removing to cooling racks. May frost or leave unfrosted.
Preheat oven to 400°. Grease 10 1/2-inch round pan or 9 x 9-inch baking pan. In medium bowl, with fork or wire whisk or handbeater, beat eggs, milk, onion, butter, salt and pepper until well blended. Pour mixture into pan. Sprinkle cheese and bacon evenly over top. Bake 20 minutes at 400° or until golden brown. Makes 4 servings. Recommend Corning Ware.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. In separate bowl, combine flour, oatmeal, salt, baking powder and baking soda. Mix all ingredients, then add chocolate chips, Hershey bar and nuts. Bake at 350° for 10 minutes. Makes approximately 112 cookies (big).
Cream together Crisco, sugar and eggs. Add vanilla and buttermilk. Then add flour, soda and cocoa; mix well. Add 1 cup boiling water. Bake at 350° in a tube pan for 40 minutes.
Mix salt in cornmeal, pour on hot water, then add enough cold water to thin mush so it pours slowly out of the bowl. Add fat. Pour mush by spoonfuls on a hot griddle or skillet. Turn on both sides to brown.
Pour white glue into clean empty jar. Add 1/2 cup water and 10 drops food coloring. Stir. Combine Borax and 3/4 cup water in plastic bowl. Slowly pour glue mixture into Borax solution and stir well. Borax causes mixture to congeal. Scoop gloop out of water and knead in your hands until dry enough to play with. Store in sealed container. It will keep for several weeks. This will dry out after a lot of handling.
Stir water, lemon juice, cinnamon and cloves into pie filling in 10-inch skillet. Add peaches; bring to boil, add cherry pie filling. Add milk to egg to make 1/2 cup; stir into biscuit mix to form soft dough. Drop dough by tablespoonfuls on top of boiling fruit. Cook over low heat for 10 minutes; cover skillet and cook 10 minutes more.