HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar, salt, butter and flour. Add other ingredients and mix well. Pour into uncooked pie shell. Bake at 450° for 10 minutes, then reduce to 325° until knife inserted in center comes out clean.
Beat sugar into egg. Add vanilla. Sift together dry ingredients and add to first mixture. Fold in apples. Spread in buttered pie plate. Bake 30 minutes in a 350° oven.
Mix dry ingredients together. Add remaining ingredients; mix together with a fork. Bake in a tube pan for 1 hour and 15 minutes at 325°. Frost with cream cheese frosting.
Heat grill. Mix seasonings; sprinkle on each chicken breast. Place chicken on grill over medium coals. Grill 6 minutes on each side or until cooked through. Top with cheese slice. Grill until cheese is melted. Cut bread into 4 sandwich size sections. For each sandwich, top bottom half of bread with lettuce, chicken, 1 tablespoon salsa or picante and top half of bread. Makes 4 sandwiches.
Wash all beans thoroughly; drain and place in a 4-quart kettle with 5 cups water. Bring to a rapid boil for 2 minutes. Remove from heat; cover and let stand for 1 hour.
Cook beans in salt water 5 to 7 minutes; drain. Melt 2 tablespoons of margarine or butter in skillet; add nuts. Use low heat. Stir occasionally 5 to 7 minutes until browned. Stir in remaining salt and pepper. Pour over beans. Toss to mix. Yields 12 servings.
Preheat oven to 375°. Shred carrot and apple in food processor. Set aside. Process the oil, eggs, sugar and vanilla until well blended. Add the carrot, apple and remaining ingredients. Divide the batter among greased muffin tins, filling them 3/4 full and bake in preheated oven until a cake tester inserted in the center comes out clean. Makes 12 muffins.
Arrange ingredients, in order mentioned, in layers. Top with onion powder and shredded cabbage or onion rings. Make in either large salad bowl or cake pan. Can double. Make an additional 7 layers for large group. Chill overnight.
Sift flour, then measure. Sift together flour, baking powder, salt and sugar. Add eggs and beat well. Add milk and vanilla; mix well. Add oleo on low speed.
Mix and chill dressing overnight: vinegar, oil, pepper, salt, sugar, onion and chicken seasoning packet from Ramen noodles.
In large saucepan simmer the first 5 ingredients for 10 minutes, stirring occasionally. Cool 10 minutes. Blend together remaining ingredients and stir into mixture. Pour batter into well-greased and floured 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes until toothpick inserted in center comes out clean. Cool and dust with powdered sugar if desired.
Combine the flour, soda and salt; set aside. Cream together the shortening and peanut butter. Add both kinds of sugar. Cream well. Add the egg, vanilla and milk. Beat well. Blend in dry ingredients. Mix well. Shape into balls. Roll balls in sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and place a Hershey candy Kiss on top of each cookie, pressing down so that cookie cracks around the edge. Return to oven and bake for 3 minutes.
Brown meat and onion together. Line casserole sides and bottom with chips. Add other ingredients. Pour over chips. Put grated cheese over top. Cook 30 minutes or until bubbly on sides of casserole.
Cut chicken breasts into bite-size pieces and combine with soy sauce, sherry and cornstarch in bowl. Cut up vegetables to taste; use whatever you like, 1 bunch scallions, 1 red pepper and 1 bunch broccoli is enough for 3 hearty eaters. Stir-fry veggies in 1 tablespoon oil for about 2 minutes. Start scallions first; do not overcook! Add 1/2 teaspoon salt to veggies and dish out into bowl. Stir-fry chicken in 3 tablespoons oil until it turns color. Add cooked veggies and nuts if you want and then add hoisin sauce and mix well. Serves 3 or 4. Easy to double.
Mix together soups, broth and Ro-Tel (cook chicken and retain broth for use in this recipe); heat thoroughly. Layer in order: crushed Doritos, soup mixture, chicken, onion and cheese. Make 2 layers. Top layer should be Doritos and cheese. Bake for 30 minutes at 400° until cheese melts.
Spread bean dip in bottom of dish. Mix sour cream and taco seasoning mix; mix well. Spread over bean dip. Grate cheese on top; add remaining toppings. Serve with tortilla chips.
Brown meat, celery and onion. Add the rest of the ingredients; simmer for 2 hours.
Sift flour, sugar and salt, cut in shortening to size of peas. Dissolve yeast in warm milk and add beaten eggs to mixture. Add to flour mixture and knead until it comes away clean from hands. Place in large bowl, cover with tea towel and place in cold spot overnight (refrigerator will do). In the olden days Mama put the bowl on the back porch. When ready to use, let dough stand at room temperature until soft. Cut into 4 sections on a floured surface and roll out each one. Spread nut filling over all of the dough surface. Roll as for jelly roll, brush top with beaten egg. Bake 45 minutes at 375°.
Brown hamburger. Pour off excess fat. Add taco seasoning and water; mix well. Take rest of ingredients and mix well.
Mix sugar, water, vinegar and salt together; pour over vegetables. Mix all together and let stand in refrigerator. Keeps well and crisp for a couple of weeks.
Cook vinegar, sugar, oil and salt until it boils. Cool. Drain beans. (Rinse kidney beans.) Pour oil mixture over beans and chopped vegetables. Let set overnight.
In large bowl, beat eggs, flour, onions, salt and pepper. Stir in vegetables. In large skillet, heat 1/4 cup oil. Drop batter by tablespoons into hot oil. Cook about 1 minute on each side or until golden brown. Drain on paper towel. Serve hot with Red Pepper Mayonnaise.
Peel and chop tomatoes fine; drain in a colander 2 to 3 hours. Add remaining ingredients and mix thoroughly. Place in hot sterilized jars and seal. Store in a cool place.
Preheat oven to 450°. In large bowl, add all ingredients. Toss in bowl until vegetables are evenly coated. Arrange vegetables in 13 x 9-inch baking pan. Bake uncovered, stirring once for 20 minutes or until vegetables are tender.
Mix all ingredients and put in crock-pot on high until cheese is melted. Serve with tortilla chips.
Mix together cream cheese and confectioners sugar. In separate bowl, mix pudding and milk. Combine these ingredients with Cool Whip and cream together. Pour into flower pot and refrigerate overnight. Next day (to prevent soggy dirt), crunch cookies in plastic bag with rolling pin and sprinkle over top of pudding. Add flower bunch and place in center of table.
Combine syrup, milk and ice cream in a blender. Mix until smooth and frothy. Pour into large glasses; garnish with whipped cream, grated chocolate or a marshmallow. Serves 4.
Preheat frying pan to medium heat. Cook onion in Pam until tender. Add other ingredients and cook until tender, about 15 to 30 minutes.
Mix flour, cornmeal, salt and soda. Add egg and buttermilk until it is right consistency to hold its shape when rolled into a ball. Mix in onion. Shape into balls about 1 to 2 inches across. Drop into hot fat in which fish has been cooked. Deep-fry until brown and crispy. Drain on paper. Serve hot.
Combine dry ingredients in a large bowl; add eggs and oil. Stir until dry ingredients are moistened. Stir in vanilla, pineapple, 1/2 cup nuts and bananas. Pour into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool and frost; sprinkle with 1/2 cup nuts.
Drain pineapple, reserving half the juice. Combine pineapple and reserved juice with next 4 ingredients in serving dish, mixing well. Chill until partially set. Add bananas, mixing well. Yields 8 servings.
Mix ingredients. Pour over chicken and sprinkle generously with paprika. Bake 1 to 1 1/4 hours at 350°. Serves 4 to 6.
Combine all ingredients except preserves and mix well. Mold into ring and chill. Fill with preserves. Serve with crackers.
Preheat the oven to 375°. Cook macaroni in boiling water until tender. Drain and keep hot. In a mixing bowl, combine 1 cup of cheese with the flour, onion, mustard, salt and pepper. Add to the hot macaroni and mix well. Transfer to a buttered 2 1/2-quart casserole dish. Pour the milk over the macaroni. Top with remaining cheese and dot with butter. Bake for 45 minutes or until the macaroni is firm and the top is golden brown.
Heat oil at a medium heat in a skillet. Add garlic and chicken. Cook until chicken is white. Add vegetables and cook until desired tenderness of vegetables. Serve stir-fry over 1 cup of steaming rice. Heat teriyaki sauce in microwave. Drizzle over the stir-fry.
Spread yogurt thickly over several layers of paper towels; cover with another layer of paper towels. Let stand 5 minutes. Scrape yogurt into a medium bowl. Add cucumbers, green onions and pepper, stirring well. Fold in dill. Cover and chill 1 hour. Yield: 4 servings.
Mix flour, sugar and cinnamon in bowl. Add oil and soda mixed with buttermilk. Mix well. Stir in eggs and baby food. Fold in nuts. Spoon into 2 prepared loaf pans. Bake at 325° for 55 to 60 minutes or until bread tests done.
Heat first 3 ingredients. Add coloring at 250°. Continue cooking to 300°. Add flavoring after boiling to 300° and turn off heat. Pour onto a buttered cookie sheet. Slice into strips and quickly cut with scissors into small pieces. Place small pieces in powdered sugar as you cut them.
Combine zucchini, green pepper, celery, onion and pimento in a medium bowl; set aside. Combine all remaining ingredients in a jar; cover tightly and shake vigorously. Pour marinade over vegetables; toss gently. Cover and chill 8 hours or overnight. Serve with a slotted spoon. Serve with hot buttered bread rolls. Makes 8 servings.
Crush cookies in blender (use entire cookie). Set aside. Mix pudding with milk. Cream together cream cheese and powdered sugar. Then combine cream cheese mixture with pudding. You can use a mixer on low speed. Fold in whipped topping.
Divide Corn Pops and nuts evenly in 2 pans. Melt butter, syrup and sugar together. Cook until bubbles. Add baking soda; it will become foamy. Pour over Corn Pops mixture and stir. Bake at 250° for 45 minutes, stirring occasionally. Cool on wax paper.
Boil together for 5 minutes sugar and 3 cups water. Add remaining ingredients. Freeze. Thaw 6 to 8 hours. I use this when it is thawed until slushy.
Brown hamburger. Add onion, green beans, tomatoes, salt and pepper. Simmer 10 minutes.
Mix all ingredients together. Pour over minute steak and cook in oven at 350° for approximately 1 hour.
Drain olives; set some aside for garnish. Mix remaining olives with other ingredients. Chill thoroughly. Serve in chilled bowl. Set out bread sticks, celery sticks and crisp raw vegetables for dunking.
Mix thoroughly. Add Tears of Joy, Sorrow and Sympathy for Others. Fold in cups of Prayer and Faith to lighten other ingredients and raise the texture to great heights of living. After pouring all this into your family, bake well with the heat of Human Kindness. Serve everyone with a smile.
Combine all ingredients, except ginger ale. Chill. Add ginger ale just before serving.
Mix together rice vinegar, sugar, oil and Accent. Add to other ingredients. Chill overnight.
Combine all ingredients in a large bowl. Mix well. Refrigerate until ready to eat. Serves 4.
Mix ingredients together. Freeze. Serve 1/3 frozen mixture to half (7-Up) in glass.
Place the sugar and vanilla bean in a tightly closed container and set aside for 1 week.
Dissolve Jell-O in 1 cup of boiling water. Add 1/2 cup cold water. Gradually add lemon juice and pie filling into Jell-O. Pour into an 8 x 8 x 2-inch square dish. Chill until firm.
Use two round pans or oblong pan, grease and flour. Mix cake according to directions and add mandarin oranges. Bake 30 to 35 minutes at 350° or until done. Let it cool completely. Combine dry pudding mix with the pineapple. Add Cool Whip and mix well. Top or layer and top the cake with the Cool Whip topping. Keep cake in the refrigerator.
Start sauce in a large pot. Add tomato sauce, tomato paste, chili powder and chili beans. Cook on low. Small dice bell pepper, onion, chili peppers, tomatoes and garlic. Mix together and saute in pan with butter until almost clear, but not brown. Drain and add to sauce. Brown ground beef in a large pan. Drain real good. Add to sauce. Cook for 45 minutes on low. Stir frequently. Add brown sugar. Cook another 20 minutes and serve.
Add all ingredients, except the cheese whiz, and cover with water. Cook until potatoes are done. Spoon in jar of cheez whiz.
Stir well all ingredients. Add 1 medium container of Cool Whip; stir and let refrigerate.
Mix ingredients; bake in casserole 1 hour at 350°, uncovered. You can make casserole up the night before by refrigerating and covering until baking time.
Melt cheese in microwave. Brown ground beef. Drain. Add chili peppers and mushroom soup. Serve with tortilla chips.
In a saucepan, melt margarine. Add peppers, cucumber and onion. Cook until tender, about 5 minutes. Add remaining ingredients and mix well. Arrange beets on 4 individual plates and drizzle with vegetable mixture. Serve warm. Serves 4.
Mix the sugar, flour and salt; set aside. Bring to a boil the water, shortening, oleo and cocoa. Add this to the sugar, flour and salt along with the eggs, buttermilk, soda and vanilla. Bake on a cookie sheet pan until done.
Put rhubarb in 9 inch x 13 inch glass pan. Sprinkle sugar and jello over rhubarb. Add water. Sprinkle cake mix over top. Add melted oleo. Nuts are optional on top. Do not mix or stir. Bake at 350 degrees for 25 minutes. Serve with whipped cream or ice cream.
Cook steaks in skillet sprinkled with salt until brown. Combine peppercorns, water and steak sauce in hot skillet. Cook over medium heat, loosening browned food particles. Stir in whipping cream and black pepper. Bring to boil; reduce heat and simmer 3 to 4 minutes to slightly thicken. Add steak. Simmer 5 minutes or until desired degree of doneness. Stir occasionally.
Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside. Beat eggs lightly in a large bowl; add sugar, oil and vanilla and beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until moistened. Spoon batter into 2 well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool 10 minutes in pan; turn out on rack to cool completely.
Beat eggs in bowl, then add all other ingredients. Pour into lasagna pan or casserole and bake for 1 hour at 325° or until corn pudding thickens.
Mix together lard, flour, baking powder and salt. Stir in 7-Up. Roll out for pie. Keeps for weeks in refrigerator.
Dip banana slices in orange juice. Roll in coconut. Place fruit on 10-inch wooden skewer, alternating cherries, pineapple chunks, grapes and banana slices until skewers are filled. Yields 6 to 8 servings.
Boil chicken. Debone and put in bottom of pan. Mix soup with broth. Pour over chicken; don't stir. Mix flour, milk and oleo; pour over other ingredients. Don't stir. Cook at 350° for 45 minutes.
Brown in skillet the ground beef, bacon and onion; drain. Make sauce and add to ground beef, bacon and onion. Mix together meat sauce and beans. Bake at 350° for about 2 hours. Last hour, top with 1/2 pound bacon.
Preheat oven to 375°. Heat oil in saucepan. When hot, add onions, garlic and parsley. Mix and cook for 3 minutes over medium heat. Add beef and thyme; mix well. Continue cooking for 5 to 6 minutes over medium heat. Stir occasionally and season. Add tomatoes and tomato paste; cook 4 to 5 minutes over low heat.
Combine all ingredients in saucepan. Heat through. Pour into hot sterilized jars. Seal. Process in hot water bath for 10 minutes to complete seal. Yields 3 to 4 pints.
Combine sugar, sour cream, milk, butter, corn syrup and salt in a heavy 2-quart saucepan. Stir over moderate heat 9 to 10 minutes to soft ball stage, 238°. Remove from heat and allow to stand until candy reaches 110°, about 1 hour. Add vanilla after the 1 hour. Beat until fudge loses its gloss and holds its shape. Quickly stir in walnuts. Put in a greased pan and flatten.
Dissolve yeast in lukewarm water. Put Crisco into milk and melt. Add sugar to milk. Add yeast mix to the milk mix. Add flour and salt and stir together. Knead to get all the flour mixed in. Brush with soft margarine and let rise about 2 hours in warm kitchen. Punch down, roll out and cut with biscuit cutter and form into Parker House style rolls, butter each roll before putting into pan. Let rise 2 hours again. Bake at 450° on top rack for 10 to 12 minutes.
Mix ingredients and spread in 9 x 13-inch pan. Bake for 7 to 10 minutes at 400°. Let cool.
Mix eggs, margarine, flour, garlic, parsley and onion salt in flat dish. Separate dough into 4 rectangles (pinch together perforations for triangles). Cut each rectangle into 8 strips. Crush onion rings in flat bowl. Dip strips in egg mixture and then in crushed onion rings. Bake on ungreased cookie sheet at 375° for 8 to 12 minutes
Cream oil and sugar and mix well. Add beaten eggs and vanilla. Add flour, salt and soda and blend until well blended. Add oatmeal and stir until well mixed. Add peanut butter and chocolate chips and mix well. Drop by spoonful on cookie sheet and bake at 350° for about 10 minutes.
Saute onion, garlic and beef. Stir in remaining ingredients, except cheese and cornbread topping.
Mix jello with boiling water in large bowl. Add cooled pop; chill until slightly jelled. Beat in Cool Whip; stir in orange slices. Top with marshmallows. Refrigerate. Makes 2 large bowls.
Pour tea over sugar. Add to this orange and lemon juice. Put fairly large amount of ice. Let stand awhile. Just before serving, add 2 small bottles (12 ounce) ginger ale. Decorate with slices of orange and sprigs of mint. Makes 2 1/2 pints.
Simmer all ingredients in a saucepan. In another large, heavy saucepan mix 2 cans celery soup and two 8 ounce cartons sour cream (soup is undiluted). Heat slowly. Lift oysters and seasonings out of pan, using slotted spoon and stir into soup mixture. Heat thoroughly. Serve in chafing dish with toast points. This recipe doubles or triples well.
Combine cream cheese, sugar and beat until creamy. Add Cool Whip. Mix well. Brush egg yolk on crust and bake in a 375° oven for 5 minutes. Cool. To cream cheese mixture stir in 3/4 cup blueberry pie filling. Dig a well in center of pie and place remaining blueberry filling in well. Refrigerate for 2 to 3 hours before serving.
Melt candy and milk. Beat eggs and sugar; add chocolate milk. Mix together. Put in your electric cream churn.
Place cooked noodles in an 8 x 12-inch casserole dish. Spread turkey over noodles. Add broth and mushrooms. Sprinkle on onions. Bake at 350° for 45 to 60 minutes.
Preheat oven to 400°. Grease 13 x 9-inch metal pan. Chop bread into fine crumbs (approximately 1 cup). Grate onion to measure 1 tablespoon. Add to bread crumbs, along with turkey, spinach, salt, pepper and egg. Shape into 16 meatballs. Bake for 25 minutes, turning as they brown. When meatballs are done, add to your own favorite tomato sauce recipe or any favorite ready made tomato sauce. Simmer for 10 minutes or more to blend flavors. Serve over spaghetti or rice. Makes 4 main dish servings.
Heat oil in skillet. Add chicken; brown well and drain fat. Add remaining ingredients. Cover and simmer for 30 minutes, or until done.
Cream butter and sugar until smooth and fluffy. Beat in eggs one at a time. Sift together flour, baking powder, salt and ginger. Add all but the 2 tablespoons of dry ingredients alternately with milk; mix gently. Mix the remaining ingredients with the dried fruit and fold into the batter. Pour batter into well-greased 1 1/2-quart mold. Cover with lid or foil. Set on rack in pan of boiling water with water extended 2/3 of the way up. Steam for 1 1/2 hours, replenishing water as needed. Unmold and serve warm with hard sauce.
Drain peas; add other ingredients. Mix well. Refrigerate 1 hour before serving.
Cut peppers in half; remove seeds and place in baking dish. Combine remaining ingredients and spoon into peppers. Cover and microwave on High 10 minutes.
Combine first 5 ingredients in large mixing bowl. Stir in pecans and poppy seed. Makes about 3 medium size loaves. Spray aluminum loaf pans with Baker's Joy. Bake about 40 minutes at 350°. Serve with softened cream cheese.
Spray pan with Pam. Mix onion, celery, oleo, salt and pepper. Pour water carefully over mixture. Sprinkle with rice. Mix soup together with Miracle Whip and milk. Mix well and pour over chicken. Bake 1 1/4 hours at 350°, covered. Uncover and sprinkle with paprika and bake 15 minutes longer.
Mix together and add food color and flavoring of any flavor you like. Cream it together and put in sugared molds and chill. Pop out and sprinkle with sugar.
Fold, don't beat, the first four ingredients together. Layer vanilla wafers, bananas and pudding mixture. Sprinkle crumbled wafers on top.
Preheat oven to 350°. Brown pork chops in skillet over medium heat. In mixing bowl, combine soup mix and rice. Mix together and spread in bottom of a 9 x 13-inch baking dish. Lay browned chops on top of rice; pour water over the chops. Cover dish tightly with aluminum foil. Bake in preheated oven for 1 hour or until internal temperature of pork chops has reached 160°.
Saute onion and butter; set aside. Lightly scramble eggs in frying pan. Add rice, onion, water and soy sauce; fry one or more minutes. Serve hot.
Combine butter, salt and vanilla. Add sugar gradually and cream well. Add eggs and mix well. Sift flour with soda and add to creamed mixture. Alternate with milk, mixing thoroughly. Add dates and pecans. Stir in well. Drop by teaspoon onto greased cookie sheet. Flatten cookies with damp over the bottom of a glass. Sprinkle each cookie with sugar. Bake in 375° preheated oven 12 to 15 minutes. Makes 6 dozen.
Mix pineapple in whipped cream. Add grated cheese and marshmallows. Mix well and refrigerate, 2 to 3 hours.
Beat eggs with mixer. Add sugar, oil, milk and vanilla to eggs; mix well. Mix flour, soda and poppy seed; add to prepared mixture. Pour into floured and greased pan. Bake at 350° for 25 to 60 minutes, or until done. Use 2 loaf pans or 1 Bundt pan.
Sift together the flour, baking powder, salt and sugar. Beat the eggs. Stir in milk and oil. Add dry ingredients and stir until smooth. Drop by teaspoonful on hot, ungreased griddle. Cook until bubbles appear on top. Turn and cook on other side. Serve with butter and syrup.
In a 2-quart saucepan, combine honey and sugar. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking and stirring one minute longer. Remove from heat. Stir in peanut butter, raisins and mixed fruit until combined. Add rice cereal and mix until cereal is coated. Press mixture evenly into buttered 13 x 9 x 2-inch pan; cool. Cut into 2 1/4 x 1 1/2-inch bars. Store in airtight container in refrigerator. Makes 32 bars.
In large bowl, mix the wine, soy sauce, sesame oil and cornstarch. Add steak slices and toss with a large spoon to coat them thoroughly. Cook at once or marinate 10 to 15 minutes. Cut broccoli and pour 2 quarts of water into a 4-quart saucepan. Bring to boil, add 1 teaspoon salt, return to boil after adding broccoli. Let rest, uncovered, 2 minutes. Remove to large bowl. In saucepan or wok, heat 2 tablespoons oil to smoke stage and pour over broccoli immediately. Add 1 tablespoon oyster sauce, mix well. Arrange broccoli on bottom of a plate. Stir-fry steak in 3 tablespoons oil in wok 2 minutes (no pink). Add 1 tablespoon oyster sauce and mix well. Add to top of broccoli and serve at once.
Brown hamburger and drain off the fat. Spread onions, vegetables and potatoes over hamburger. Top with soup and water. Cover and cook over medium heat 20 to 30 minutes, stirring often. Serves 4. Good for a quick dinner.
Mix all ingredients well for 2 minutes. Bake in greased 9 x 13 pan at 350° for 35 to 45 minutes. Ice when cooled.
Mix all ingredients together and chill at least 1/2 hour. Good dip for artichokes, asparagus, tomatoes, carrots, etc.
Brown sausage and drain well. Add other ingredients together in crock-pot or double boiler. Add sausage and cook on low temperature for 1 to 1 1/2 hours until cheeses are melted. Serve over chips. Can be frozen and reheated.