HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients in order given, beating well after each. Pour in well-greased 10-inch spring-form pan. Bake at 350° for 1 hour. Shut off oven. Leave in oven for 2 hours. (Total: 3 hours; do not open oven door from start to end!!)
Combine ingredients in a salad bowl. Pour dressing over and coat well to mix. Serve at once.
Mix oil and sugar. Add one egg at a time. Sift dry ingredients together. Mix together, then add carrots and nuts. Blend with mixer. Pour in pan and bake (flour pans) at 350° for 30 to 35 minutes. Don't look until 30 minutes are up. Cool and frost; add nuts on top.
Mix together and let come to a boil the first four ingredients. When cool add the rest of the ingredients. Mix well and pour into layer pans. Bake in moderately hot oven at 350 degrees until done. Put layers together with Powdered Sugar Icing. Can also be baked in a loaf pan.
Preheat oven to 350°. Grease and flour 13 x 9-inch pan. In large bowl, combine dry ingredients. Add eggs, milk, oil and vanilla; beat medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour in prepared pan. Bake 35 to 40 minutes.
Wash chicken; drain on paper towel. Season chicken with salt and pepper. Dip in egg mixture. Add spices to flour; coat chicken. Fry slowly in hot oil until browned on both sides (about 35 minutes), turning as needed.
In a tall, narrow ware pot (Mexicans call it a jarrow), the beans nestle closely together and pack while cooking and it means the heat seeps gently through the jarrow as it should in cooking beans. In order that the beans pack right, you should use enough to almost fill the pot when they swell, never less than 2 pounds. Use Mexican pinto beans. Wash the beans; put them in the pot and fill the pot about half full of water. Never soak pinto beans. It causes them to be mushy. Using a medium flame, bring the water to a boil while stirring the beans to keep them from burning. When the water boils, turn the fire low so it can barely simmer. It is best if you see a bubbly oozing out now and then. Throughout the cooking, keep the water level barely covering the beans. It makes them pack. Be sure any water you add is boiling. After an hour of cooking, add several chunks of salt pork. Some people put a lid on the beans, but I do not. It chokes off those fine odors and sometimes it causes the juices to boil over. At the end of the second hour, cut the garlic fine (I use 6 pods). At the end of another hour, add the oregano and chili pequins, mashed up (I use jalapeno peppers, 2 small ones, with seeds taken out). Cook another hour. At the end of 4 hours of cooking, add salt, one level tablespoon per each pound of beans. Simmer 1 more hour.
Peel and slice apples. Melt butter. Add sugar and flour. Pour over apples. Sprinkle with cinnamon. Bake in oven at 350° for 45 minutes.
To use, add 1 teaspoon of spiced tea mixture per cup of boiling water. Package tea in small jars. Use a ribbon to tie a cinnamon stick (used to stir tea) to top of jar along with instructions on how to use mix.
Place in baking dish layer of chicken and Doritos. Mix in chopped onion, soup and tomatoes together. Pour over chicken and Doritos. Sprinkle cheese on top. Bake 30 minutes at 350°.
Drain green beans. Combine all ingredients in a 1-quart casserole. Bake 10 minutes in 400° oven.
Combine all ingredients, except sunflower seeds or nuts. Refrigerate until firm enough to handle. Form into ball and roll in sunflower seeds or nuts. Refrigerate until ready to serve.
Steam eggplants for 2 to 3 minutes. Saute onion, green pepper, garlic and celery in vegetable oil. Add tomatoes and cook briefly (5 to 10 minutes). Add to mixture the cracked wheat cereal and simmer 20 minutes or so until cereal is cooked. (Add tomatoes or tomato sauce, if liquid evaporates).
Combine all ingredients. Pour into lightly greased pan and bake at 350° until done.
Remove all visible fat from chicken breasts. Place in casserole which has been sprayed with Pam. Top with condensed mushroom soup and add pepper to taste. Cover and bake at 350° for 1 hour or until tender. (No additional salt is needed. Can substitute Healthy Request condensed chicken soup if desired.)
Cream together the 1/3 cup sugar and cream cheese. Add the 1 egg and mix. Set aside. Heat together the baking chocolate, butter and water until boiling. Remove from heat. Combine the 2 cups sugar and flour. Stir into chocolate mixture. Mix the 2 eggs, sour cream, salt and baking soda. Add to chocolate mixture. Pour chocolate batter into a greased and floured oblong cake pan. Spoon cream cheese mixture across top and cut in with a knife to create a marbling effect. Sprinkle top with the chocolate chips. Bake at 355° for 25 to 30 minutes.
In square baking dish covered with plastic wrap, steam potatoes with 2 tablespoons water for 10 minutes on High in microwave, stirring halfway through. Toss with oleo and seasonings. Sprinkle with 1 1/4 cups cheese. Microwave for 2 minutes on High. Top with chips and remaining cheese. Cook for 2 minutes and 30 seconds on 50% power.
Combine mayonnaise, flour, milk and beaten eggs; stir until well blended. Then add remaining ingredients. Pour into the pie shell and bake at 350° for 45 to 50 minutes.
Mix all the ingredients, except chicken, and put in a large oblong pan. Put cut up chicken pieces on top of soup mixture. Sprinkle 1/2 package of dry onion soup mix over all of the chicken. Sprinkle with paprika. Bake at 350° for 2 hours.
Sift meal with salt and add boiling water. Add butter and stir until smooth. Add beaten eggs and milk. Sprinkle baking powder over top and stir quickly into batter. Pour into greased pan or pans and bake at 350° for 1 hour for large pan or 45 to 50 minutes for 2 pie pan or 1/2 recipe.
Place chicken in baking pan. Combine all other ingredients and pour over chicken. Add sliced mushrooms and Parmesan cheese. Bake at 325° to 350° for 1 hour. Serve with Rice-A-Roni pilaf rice.
Combine gelatin with 1 cup hot water. Add strawberries, crushed pineapple and bananas. Pour 1/2 of this mixture into a 1 1/2 to 2-quart mold. Refrigerate and let thicken. When set, cover with a layer of sour cream. Spread remaining gelatin mixture over the sour cream. Refrigerate. Unmold before serving. Serves 12. Exchanges: 1 serving = 1 fruit, 1/2 fat. Calories: 1 serving = 83.
Combine all ingredients. Mix well. Make into balls the size of meatballs. Cook on a broiler pan at 350° for 10 minutes. Makes about 30 meatballs.
Mix together yeast, milk and flour. Let stand until spongy (20 to 30 minutes). In a large bowl, put eggs, salt and sugar. Mix well, then add 4 cups flour. You'll have a very soft dough. Next, add your first mixture. Beat with a spoon. Add 1/2 cup melted butter. Work butter into the dough mixture until smooth. Knead on floured surface, adding 1 more cup flour until smooth and elastic. Dough is kneaded enough when it becomes shiny and has little air pockets or bubbles in the surface. Put dough in greased bowl and turn, leaving greased side up. Cover and let rise in warm place until double in size (approximately 1 1/2 hours). Punch down and make cinnamon buns or Cherry Bread.
Mix all ingredients together. Heat oven to 350. Roll dough into balls and bake on a cookie sheet or 20 minutes. Roll in powdered sugar while hot and again when cold.
Brown ground beef in skillet. Add mushroom soup, tomato paste, garlic, salt, pepper and sugar; cook slowly 15 to 20 minutes. Cook macaroni until barely tender; drain. Set oven at 350°. Mix cream cheese with milk, sour cream and onion.
Place butter/margarine in baking dish, and melt in oven. Mix sugar, flour & milk. Add peaches to mixture. Pour over melted butter. Bake at 350 degrees until light brown on top. Best to eat while warm.
Mix all ingredients and drop by spoonful on cookie sheet. Bake 15 minutes at 350°. Makes large batch of cookies.
In saucepan, melt butter or margarine. Add almonds, brown sugar and orange juice; simmer, stirring occasionally, for 5 minutes. Add yams; sprinkle with salt. Simmer 10 to 15 minutes, spooning sauce over frequently. Garnish with orange sections. Makes about 8 to 10 servings.
Sift dry ingredients then cut in shortening. Add eggs, milk, and vanilla. Roll out dough and cut as desired. Bake at 350 degrees for 8 to 10 minutes.
Mix first 5 ingredients; cut in butter with knife or pastry cutter. Add buttermilk, unbeaten egg and vanilla; also nutmeg and cinnamon. Pour into greased 9-inch cake pan (round). Bake at 350° for 50 minutes.
In a large bowl, combine sweetened condensed milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in whipping cream. Spoon 1 cup banana pudding mixture into 2 1/2-quart glass serving bowl. Top with 1/3 each of wafers, bananas and pudding. Repeat layers, ending with pudding. Chill. Garnish as desired. Refrigerate.
Mix ingredients in order given. Grease and flour an angel food cake pan or a bundt pan. Pour batter in pan and put in cold oven. Bake at 325 degrees for 1 hour and 40 minutes.
In 1 tablespoon of oil, brown the ground round. Put the can of onion soup through a blender and add to beef. Add all the other ingredients. Heat 20 minutes on medium to blend flavors. Serves 4 to 6.
Melt butter in a large skillet. Saute onions over medium heat until soft, about 5 minutes. Add spinach and continue to cook, stirring often, until no liquid is left. Add salt, pepper and nutmeg. Stir well and allow to cool. Preheat oven to 375°. Beat eggs and cream together; gradually add to spinach mixture. Stir until smooth. Add cheese and combine. Pour mixture into pie shells. Place shells on cookie sheet and bake 30 to 35 minutes or until a knife inserted into pie comes out clean. Serve hot or room temperature.
Place rhubarb in pastry shell. Blend together egg, sugar, salt, tapioca and sour cream. Pour over rhubarb and bake.
In large saucepan, saute onions and celery until soft. Stir in broth and tomato sauce; bring to a boil. Add frozen vegetables, pasta, garlic powder and pepper. Simmer, uncovered, for 15 minutes. Add kidney beans and simmer 5 minutes longer.
Mix pudding with 1/4 cup fruit juice. Mix rest of juice (not to exceed 3/4 to 1 cup) and add other ingredients. Let stand a few hours or overnight. Keeps well in fridge up to 10 days. Can be served on lettuce as a salad or as a dessert with a red cherry on top. Can be stretched by adding more marshmallows.
Make in a 12-cup drip coffee maker glass pot or any 12-cup container. Mix together apple cider, apple juice, lemon juice, cinnamon and cloves. Serve hot. This can be heated in a microwave or on top of the stove. Keep hot on a drip coffee maker.
Mix first 8 ingredients together. Place in 9 x 13-inch pan. Top with cheese and corn flakes. Bake 1 hour at 350°.
Mix shortening, honey, egg and molasses. In another bowl, sift soda, salt, ginger, cinnamon, cloves and flour. Mix wet and dry ingredients to form dough. Roll 1/4-inch thick on floured surface. Cut with cookie cutter. Decorate with raisins, nuts, licorice and tiny candies. Bake at 375° for 10 minutes.
Make the same way as biscuits, but roll the dough into an oblong shape. Spread top with melted margarine. Sprinkle with generous amounts of cinnamon, sugar and brown sugar. Roll jelly roll fashion and cut into 1/2-inch slices. Put in greased pan; adding 1 tablespoon water to bottom. Bake at 400° for 15 to 20 minutes; turn out onto plate.
In medium bowl, gently stir together chicken, apple, celery and raisins. In cup, stir together dressing and brown sugar; pour over chicken mixture. Toss gently to coat. Serve on lettuce leaves. Yields 1 1/2 cups or 2 servings.
Brown beef and onion in butter; add tomato sauce, cottage cheese and sour cream. Put cooked noodles in greased casserole dish. Top with cheese mixture. Add meat, then sprinkle with paprika. Cover and heat in 350° oven about 30 minutes.
Cook pasta in boiling salted water until tender; drain. Combine tomatoes, garlic, basil, oil, vinegar and red pepper flakes in skillet. Season with salt and pepper. Cook until tomatoes are barely heated through and still firm, about 3 minutes. Pour over drained pasta. Makes 4 servings.
Mix ingredients. Bake at 375° for 20 to 30 minutes or cook in skillet; stir regularly for 20 minutes on low heat. Great for barbecues!
Stir flours together. Toast in heavy frying pan (no oil is needed) until well browned. Do not burn. Place in large mixing bowl. Add wheat germ, coconut, sesame seed and sunflower seeds which have been toasted individually.
Mix together in a large bowl eggs and sugar. Add salad oil, flour, soda, cinnamon, salt, pumpkin and vanilla. Put mixture into a 13 x 9 x 2-inch greased and floured pan and bake at 350° for 35 minutes.
Cut the meat into cubes and lightly brown in hot oil, stirring frequently. Add the onions and cook until golden. Add tomatoes and seasonings. Cover and simmer about 25 minutes. Combine the flour and water and stir into the meat to thicken; stir. Continue cooking until the meat is tender and the gravy thickened. Serve over noodles or rice. Yield: 4 servings.
Sprinkle gelatine over	cold water to soften. Cook egg yolks, sugar and flour until smooth. Add salt and gradually add milk. Cook slowly until coats spoon. Stir in gelatine. Refrigerate 1 hour until cool.	Beat egg whites; fold in cooled custard. Tear cake	into small pieces. Use half to cover bottom of sheet cake pan. Pour half of custard over cake pieces. Sprinkle half of coconut over that. Put rest of cake, then rest of	custard, then	coconut. Put Dream Whip, that has been made by directions. (May substitute with Cool Whip.)
Take sugar, salt and yeast, mix with flour; add the water. Mix until it gets like bread dough. Keep adding flour until it is thick enough to knead. Put in greased bowl and let rise until double. Roll out and cut into biscuits. Bake at 350° until golden brown; brush with butter.
Sift together flour, 1 cup sugar, baking powder and salt. Blend milk, shortening and vanilla. Bake at 350° for 20 to 25 minutes on 11 x 17-inch baking sheet. Drizzle 1/2 cup melted butter over cake.
Cream butter, Crisco and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in flour alternately with milk. Add salt, lemon and vanilla. Bake in 2 greased and floured cake pans at 350° for 25 or 30 minutes.
In large pan, cover cucumbers or peppers and onions with salt. Fill pan with water. Let stand for 2 hours. Bring cider vinegar, celery seed, mustard seed, powdered ginger, turmeric and sugar to a rolling boil. Add drained cucumbers and onions. Heat just to boiling and pack in hot, sterilized jars.
In large frying pan, combine all ingredients; mix well. Cover; simmer 25 to 30 minutes or until cabbage is tender. Stir several times while cabbage mixture is cooking. Serves 6.
Mix cake, put half of cake batter in pan and bake. While cake is baking, melt caramels with milk and butter. When cake is done, pour caramel, chocolate chips and pecans on top then pour other half of batter on top and bake until done.
Mix together all ingredients. Shape into biscuits. Bake at 450° for 16 to 18 minutes. Makes 6 biscuits.
Sift together flour, sugar, soda, salt and cinnamon, then add eggs, oil, carrots and nuts. Mix all together well. Pour into angel food cake pan. Bake at 350° for 1 hour and 20 minutes.
Heat oven to 350°. Grease and flour a 15 x 10-inch pan (jelly roll pan) or two 8 or 9-inch square pans. In a large bowl, blend oil, eggs and applesauce 1 minute on low speed. Add cake mix; blend until moistened. Beat 2 minutes at medium speed. Stir in raisins. Pour into prepared pan; spread evenly. Bake for 25 to 35 minutes. Cool completely. Frost with cream cheese frosting. Sprinkle with nuts. Makes 36 bars.
Cook broccoli as on package; drain well. Place in casserole dish. Combine soup, eggs, cheese, onion and mayonnaise. Pour over broccoli. Sprinkle with stuffing mix; dot with butter. Bake at 350° for 25 to 30 minutes.
Cut biscuits into quarters. Combine in a bowl white sugar and cinnamon. Place biscuits in bowl and shake until covered. Place in tube or Bundt pan. Melt butter and brown sugar; pour over biscuits in pan. Bake at 350° for 30 minutes.
Drain pineapple and save juice. Boil Jell-O and pineapple juice for one minute. Let cool and mix all ingredients together; refrigerate.
Preheat oven to 425°. Spray a 13x9 baking dish. Place chicken in baking dish, sprinkle with salt and pepper. Spread broccoli and 1 1/2 c. cheese over chicken. Place potatoes on top; bake 30 minutes. Sprinkle with 1/2 c. of cheese; bake 5 minutes or until chicken is done.
Measure ingredients carefully. Place all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic cycle. When cycle has been completed, remove loaf from pan and cool on wire rack.
Brown and drain ground beef. Brown and add onions. Add chopped apple and tomatoes, jalapeno peppers, raisins, olives, cinnamon and cloves. Salt and pepper and add ketchup. Add almonds (optional).
Cut up cabbage, then rinse in cold water. Drain and put in 5-quart pot. Add chopped onion, salt and pepper. Cover pot and let cook on medium-high until cabbage is tender. Stir often.
Add ingredients as listed, then mix well and pat into two pans and bake at 350° for 45 minutes to 1 hour.
Melt chocolate in microwave or in double boiler. Cream shortening and sugar. Add egg and beat well. Add melted chocolate and vanilla and mix well. Stir in broken nutmeats. Add sifted dry ingredients alternately with sour milk. Shape into rolls on waxed paper; wrap. Chill thoroughly or overnight. Slice thin (1/4-inch or less). Bake slices on greased cookie sheet in 400° oven for 10 minutes. Makes 4 dozen.
Dissolve yeast in 1/2 cup lukewarm water. Put sugar, shortening and salt in container you are making rolls in. Add 1 cup boiling water to mixture. Stir until dissolved. Add 1 cup cold water. Stir in yeast mixture. Beat egg and add to mixture. Add flour, 1 cup at a time, stirring. Cover and refrigerate.
Crush Heath bars. Combine all ingredients together and mix. Graham crackers and apples are great to dip.
Wash chicken wings and pat dry. In a bowl combine the crumbled crackers or bread crumbs, herbs and Parmesan cheese. Add seasonings and mix well to blend. Melt butter. Dip chicken wings, first in melted butter, then into crumb coating. Arrange chicken wings in lightly oiled ovenproof baking dish. Bake chicken wings at 375° for about 30 minutes or until lightly brown and done. Chicken wings should be tender.
Blend together with electric beater. Spoon on vanilla wafer about 2/3 full in a cup cake paper. Bake 20 minutes at 350°.
Combine cake mix with butter, chopped pecans and 1/3 cup evaporated milk. Put a thin layer of mix in a 9 x 13-inch pan and bake at 325° for 10 minutes.
Mix well all ingredients. Pour into greased and hot iron skillets. Bake at 325° to 350°. May be frozen for later use.
1st Layer: Melt margarine in 9 x 13-inch pan; dump in flour and coconut and spread mixture in bottom of pan. Bake for 15 minutes at 350°. Cool completely.
Mix all ingredients. Pour over meat and let stand at least 2 hours. Refrigerate.
Hard-boil the eggs. Put eggs in cold water. Keep changing the water to keep it cold. Shell the eggs. Put eggs in a container and place in the refrigerator next to the pickled beet liquid. Next day, cover eggs with the liquid. Put back in refrigerator for 3 or 4 days. Stir or shake occasionally so eggs color evenly. Serve cold.
Melt butter in a heavy 2-quart saucepan; stir in flour, salt and pepper. Remove from heat; stir in chicken broth gradually. Add cream. Cook, stirring constantly, until thickened. Add chicken and pimento. Heat to serving temperature. Serve immediately over toast or in patty shells.
Melt butter in baking dish. Add one ingredient on top of each other. Bake 25 or 30 minutes at 325°. Let cool; cut in squares.
Combine ingredients and place in greased casserole dish. Bake at 350° for 45 minutes. Serves 4 to 6.
Mix above ingredients and press in cookie sheet with sides. Melt 1 stick butter with 12 ounces chocolate chips. Spread over mixture and chill for at least 4 hours, better if overnight.
Combine sugar, butter and milk; roll into a ball on waxed paper. Put small amount of powdered sugar on paper to keep from sticking. Roll out ball and spread with peanut butter. Roll out with fingers into a long roll and wrap in waxed paper. Put in refrigerator to harden. Cut into small pieces.
Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with a spoon just until all is moistened. This is an easy crust to make. I roll the crust between wax paper and fold, Put into pan. On the top crust I brush canned cream, then cut holes, sprinkle sugar on top and put little pieces of oleo on the holes. I like to mix in a large tupperwear container and shape into balls.
Melt margarine in pan. Quarter 6 potatoes. In a bag, shake potatoes, cheese and flour until potatoes are coated. Place in pan and bake until brown. Bake at 450° for 30 minutes in 10 x 12-inch pan.
Combine beef, cornstarch, sugar, soy sauce, sherry, oyster sauce and 1 tablespoon of the oil. Marinate for 20 minutes. In a wok or skillet, heat remaining oil and brown garlic. Add meat and onion; stir-fry for 1 minute. Add peas and cook 1 more minute.
Wrap the Brie in thawed phyllo dough, brushing each sheet with butter and keeping unused phyllo covered with a damp cloth. Turn the cheese over after applying each sheet of phyllo for even distribution. Brush phyllo wrapped Brie with butter. Cover and refrigerate. Before serving, place the phyllo wrapped cheese in a shallow baking dish. Bake at 425° for 15 to 20 minutes or until golden. Let stand 10 minutes. Garnish with fresh dill and fruit. Serves 20 to 30.
Heat oven to 375°. Bake pie shell 10 minutes and remove. Lower temperature to 325°. In saucepan, melt chips with margarine over very low heat. In large bowl beat chocolate mixture with remaining ingredients except nuts until smooth. Stir in nuts and pour into pie shell. Bake 35 to 45 minutes or until center is set. Cool. Serve with ice cream, if desired. Serve warm or at room temperature.
Pour undrained green beans into a 1-quart casserole dish. Drizzle honey and Worcestershire sauce over beans. Place bacon strips on top. Bake at 350° until bacon is crisp, approximately 30 minutes. Serves 3 to 4.
Combine cherries and pineapple in a saucepan. Add sugar and flour. Cook until thickened. Sprinkle orange jello over mixture and stir until dissolved. Cool mixture slightly. Add bananas and pecans or walnuts. Pour into the pie shells. Refrigerate for several hours. Serve with whipped cream or Cool Whip.
First grind fresh cranberries (coarse grind). Next slice seedless grapes in half. Then grind one of the oranges, rind and all (fine grind). Next juice the other orange. Then add all the sugar to the fruit and juice mixture. Stir. Set aside. Place water in saucepan and bring to a boil. Add both boxes of jello and dissolve. Next add dissolved jello to fruit mixture. Now chop nuts and add to mixture. Place mixture in container that can later be sealed. Put in refrigerator until jelled. Now seal container. Will keep for weeks in refrigerator. Also makes nice jello mold.
Brown sausage and drain fat. Cook rice as directed on package. Add mushrooms and onions. Serve. Good warmed over with a little water added to moisten.
Brown meat; add onions and cook until tender. Stir in tomatoes, tomato paste, water, garlic and seasonings; cover and simmer 30 minutes. In a 12 x 8-inch baking dish, layer noodles, meat sauce and cheeses; repeat layers. Bake at 350° for 30 minutes.
Cook ingredients over medium heat about 1 1/2 hours or until rice is done. Beat 2 eggs and 3/4 cup sugar together. Add this plus 1 teaspoon vanilla to rice mixture. Cook together. Add raisins and cinnamon as desired.
Prepare Jell-O according to directions, but cut down on cold water to 1 cup. Mix cranberry sauce and add to Jell-O. Add pineapple juice to Jell-O in place of water. Mix other ingredients and chill.
In large skillet, cook and stir onion and green pepper in oil until onion is tender. Stir in rice, water chestnuts, mushrooms and soy sauce. Cook over low heat 10 minutes, stirring frequently. Stir in beaten eggs. Cook and stir 2 to 3 minutes longer. Makes 4 to 5 servings (about 1/2 cup each).