HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and butter at low speed. Add eggs, one at a time. Add flour, little at a time. Add flavoring; bake 1 hour at 350° in tube pan, greased and floured. Reduce heat to 300° and bake 15 minutes longer. Do not open oven during the entire baking time.
Cook noodles, uncovered, in boiling water 20 minutes, stirring occasionally. Drain. Combine soup, milk, water and Cheddar cheese in 3-quart saucepan. Cook and stir over medium heat until cheese melts and sauce is hot. Stir in cooked noodles, turkey, peas, carrots and pimiento. Spoon mixture into greased 11 3/4 x 7 1/2-inch baking dish. Combine crumbs, Parmesan cheese and parsley. Sprinkle over top. Bake, uncovered, in 375° oven for 30 minutes or until hot.
Cream butter, sugar and eggs until fluffy. Mix in flour and nutmeg. Add remaining ingredients and mix well. This may be cooked in large tube pan or two large loaf pans. For tube pan, bake at 200° for 5 hours. For loaf pans, cook at 200° for 3 hours.
In large skillet, cook ground beef and onion until meat is browned and onion is tender. Drain off fat. Stir in beans, soup, water, salt and pepper. Turn mixture into a 1 1/2-quart casserole dish. Top with 1 can of biscuits. Bake in a 350° oven until biscuits are done.
Heat oven to 350°. Cut potatoes lengthwise. Put pats of butter on. Cut onions in quarters. Put 2 1/4 slices on top of butter. Salt and pepper oregano to taste. Wrap in tinfoil. Place on cookie sheet and bake approximately 1 hour.
Bake cake as directed on package in a 10-inch tube pan. Cool. Split into 3 layers. Stir pudding until smooth. Spread 1/3 of filling between each and layer on top. Frost sides and center with Cool Whip. Refrigerate. Light and delicious.
Mix all ingredients except 1 cup nuts. Form ball. (I put this in the freezer for a few minutes so that it will be easier to put in the shape of a ball.) Roll the ball in the remaining nuts.
Brown ground beef in skillet; drain fat. Add taco seasoning mix and water. Stir; bring to boil. Reduce heat and simmer uncovered 15 to 20 minutes, stirring occasionally, until liquid is reduced.
In medium bowl, combine Egg Beaters, cheese, milk, garlic powder with parsley and seasoned pepper; set aside. Spray a 10-inch ovenproof nonstick skillet lightly with vegetable oil cooking spray. Over medium-high heat, cook zucchini, tomato and mushrooms for 1 to 2 minutes. Add egg mixture, stirring well. Cover; cook over low heat for 15 minutes or until almost set. Remove lid and place skillet under broiler for 2 to 3 minutes or until desired tenderness. Makes 6 servings.
Cut pheasant into parts and smear with crushed garlic cloves. Melt butter in Dutch oven and saute pheasant all over until golden brown. Remove bird. Add flour, stock, wine and lemon juice; blend smoothly and bring to a boil. Season to taste.
Beat all together for 4 to 5 minutes with electric mixer. Bake in a greased and floured 9 x 13-inch pan at 350° for 25 to 30 minutes. Frost.
Pour Pepsi into a tall glass; add ice. Add 2 tablespoons milk or cream. Add 1 teaspoon of vanilla. Stir until well mixed. Tastes like an ice cream float but without the ice cream.
Mix all ingredients and chill for 2 hours. Roll in small balls. Bake on a cookie sheet at 350° for 20 to 30 minutes. Makes 70 balls.
Mix together dry ingredients. Add margarine, egg and milk; mix well. Bake in muffin pan in a 400° oven for 15 to 20 minutes.
Cook cabbage, onion and hamburger until done. Salt and pepper to taste. Set this aside.
Tie each biscuit piece into a knot and bake as package directs. As soon as out of the oven, put into a mixture of the remainder of ingredients. Absorb as much mixture as possible. Put in pan and pour rest of mixture over knots. Freeze. Reheat at 350° for 10 to 15 minutes.
Mix Kool-Aid and orange juice separately, then pour all into punch bowl. Mix well.
Mix ingredients together. Spread mixture on lightly greased cookie sheet. Bake at 325 for 20-25 minutes. Add 1/2 Cup of raisins. Cool & Enjoy!
In a saucepan, heat carrots that have been pared and shredded in the 1 1/2 cups water to boiling; reduce heat and simmer until water is absorbed (about 15 to 20 minutes). Stir in milk, cream and sugar; heat to boiling. Reduce heat to medium-high. Cook until liquid is absorbed (about 15 to 20 minutes). Stir in remaining ingredients; simmer until mixture is very thick. Serve warm.
Brown beef; drain. Add onion, then add spaghetti mix and tomato sauce. Simmer a few minutes, then put into a 9 x 13-inch pan or 2 square pans. Add mushrooms and peppers (optional). Cover with cheese. Unroll rolls and put over cheese. Spread over dough. Bake at 350° for 30 to 35 minutes. Freezes well.
Melt margarine in 13 x 9-inch baking dish. Sprinkle with brown sugar and cinnamon, stir and then set aside. Combine eggs and milk in a shallow bowl. Dip bread slices into egg mixture to coat both sides. Lay slices over sugar-cinnamon mixture in baking pan. Pour any remaining egg mixture over the bread slices. Cover pan with foil and refrigerate overnight. Remove pan from fridge 1 hour before baking to reach room temperature. Preheat oven to 375°. Bake 25 minutes with foil on. Remove foil and bake for 15 minutes longer.
Cream together the first 3 ingredients and press into bottom of 9 x 13 pan and bake at 350° for 10 minutes.
Combine tomato juices. Season and heat. Chop onions and saute in butter. Brown ground meat and drain off fat. Add meat and onions to sauce. Simmer for 40 minutes.
Measure biscuit mix into large bowl. In small bowl, stir together sour cream and milk; stir into biscuit mix to form a soft dough. Turn out onto surface dusted with additional biscuit mix; knead 10 times. Shape into an 8 x 8 inch square pan.
Mix first 5 ingredients well. Place in 2-quart casserole dish. Cover with mixture of chips and butter. Bake one hour at 350°.
Put all ingredients in a Dutch oven (or heavy pan, covered) and cook 5 hours in oven at 250°.
In cup, mix the first 5 ingredients. Pour over chicken. Cover and let stand at room temperature no longer than 30 minutes, turning once. Broil 10 minutes or until thoroughly cooked, turning once. Serves 4.
Line 9 x 9-inch pan with graham cracker crumbs. Whip well chilled evaporated milk until thick. Add sugar, lemon juice, lemon extract and yellow food coloring. Freeze. Cut in squares to serve. Garnish as desired.
Brown beef and drain. Heat beans and add to beef. Add chopped lettuce and tomatoes. Add cheese. Mix with Fritos and dressing when ready to serve.
Saute sausage, add pepper, onion, and garlic. Cook until onion is tender. Stir in tomatoes, mushrooms, olives, salt, paprika and pepper flakes. Bring to a boil. reduce heat and simmer 30 minutes. Stir often. Cook pasta and combine with sausage mix.
Heat oil in a non-stick skillet over medium high heat and add onions and garlic. Cook about 3 minutes and transfer to food processor or food chopper. Add remaining ingredients, except water chestnuts, and process until almost smooth. Scrape into a serving bowl and stir in water chestnuts. Refrigerate until ready to serve.
Preheat oven to 400°. Peel eggplant and trim off the ends. Cut the eggplant into 6 to 8 slices, each about half an inch thick. Blend the butter and cheese and spread the eggplant slices on both sides with the mixture. Sprinkle with salt and pepper. Arrange the slices on a baking sheet in one layer. Bake 15 to 20 minutes or until tender throughout. Serve sprinkled with chopped parsley. Serves 4.
Heat milk until lukewarm. Stir. Press down on milk. Let set. Drain liquid. Make patties with hands. Salt lightly each pattie of cheese. Refrigerate.
Roll stew meat in flour. Heat oil in large cast-iron or enamel stew pot. Brown meat on medium heat. Add salt, pepper and garlic powder.
Blend first 4 ingredients. Stir in remainder of the ingredients. Pour into a greased baking dish. Bake at 350° for 40 minutes or until knife inserted in center comes out clean.
Mix 1/2 cup sugar with the mustard, flour and salt. Put this mixture into a 2-quart cooking pot. Whisk in the evaporated milk and cook on a low setting.
In a 10-inch skillet, melt butter over medium heat. Stir in sugar and cornstarch; mix well. Add remaining ingredients. Cover! Cook over medium heat, spooning sauce over apples occasionally, until apples are fork-tender and sauce is thickened (12 to 15 minutes). To serve, place 2 apple halves in individual dessert dishes; spoon 1/2 cup sauce over each half. Yields 4 servings and 2 cups sauce.
Hollow out mushroom caps. Saute stems and onion. Stir in salami, cheese spread and catsup. Stuff caps and sprinkle with bread crumbs. Bake at 425° for 6 to 8 minutes.
In skillet, brown chicken in butter. Add broth, wine, mushrooms, onions and seasonings. Cover; cook over low heat for 45 minutes or until tender. Stir occasionally. Remove bay leaf. Gradually blend water into flour until smooth. Slowly stir into sauce. Cook, stirring until thickened. Makes 4 servings.
Grate the orange rind. Halve oranges, squeeze juice into saucepan. Add one cup of sugar. Add the grated rind to the butter. Add remaining sugar. Cream until soft and light, using medium speed on mixer. Add eggs, one at a time; beat until light. Beat in the baking soda, baking powder and flour alternating with the buttermilk. Mix until smooth. Fold in dates and nuts. Turn into a lightly buttered 13 x 9-inch baking pan. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Bring orange juice and sugar to a boil. Pour the boiling syrup over the hot cake as it comes out of the oven. Set cake aside to cool completely before cutting into squares.
Cream Crisco and sugars until light and fluffy. Add eggs, beating well. Beat in vanilla. In another bowl, sift flour, baking soda and salt. Gradually add to shortening mixture, blending thoroughly. Stir in M&M's candies. Drop by teaspoons on an ungreased cookie sheet. Bake 8 to 10 minutes at 350°.
Melt margarine in baking pan in 375° oven. Cut potatoes in 1/2-inch slices crosswise. Place in single layer in pan. Turn once in margarine.
Melt first 3 ingredients and cool, then add remaining ingredients. Place in buttered 13 x 9-inch pan. Cool completely and cut.
Make roux. Add flour to hot bacon drippings over medium heat, stirring continually, until flour is dark brown. Do not burn! Add the Worcestershire sauce, salt, pepper, bell pepper, onions, scallions, parsley and garlic. Cook until soft, stirring constantly. Add water and rice; stir until comes to a boil. Cover; decrease to simmer until rice is cooked. In a frying pan, saute sausage, chicken and ham in butter until cooked. Add meat to cooked rice mixture. Simmer for 2 hours, stirring and adding additional liquid (1 cup chicken bouillon) as needed. Serves 10 to 12.
Boil squash whole until tender. Let cool for 10 minutes. Cut squash in half longways and scoop out middle to make a boat; save the middle for use later. Brown your ground round; drain fat. Add seasoning and water to consistency called for on French's pack. Add the scooped out squash and let simmer for about 10 minutes. Stuff squash "boats" with ground meat stuffing. Place in a 350° oven for 20 minutes. Sprinkle cheese on top and continue cooking for approximately 5 minutes until cheese melts. Cool slightly, then serve. Mmmmmm good!
Drain all fruit. Whip the topping and mix all ingredients together. Put in pans or molds and freeze. Serves 25.
Mix ground beef lightly with egg, bread crumbs, water, mustard and salt until well blended; divide into 8 equal portions (about 1/2 cup each).
Cook 30 minutes before adding beans and corn. Then cook additional 30 minutes. (Do as you usually do for chili.)
Melt butter and oil; add onion and stir. Cover pan and cook on low heat 15 to 20 minutes until onions are tender. Uncover, raise heat to medium-high; stir in salt and sugar. Stir until sugar caramelizes. Cook 30 minutes until onions are a dark brown. Stir often. Lower heat and stir in flour to make paste with onions. Cook slowly for 2 minutes. Remove from heat. Pour 1 cup hot broth, stirring with wire whip to blend flour. Add rest of broth and ingredients. Simmer 30 to 40 minutes. Serve with French bread and Parmesan cheese.
Cook noodles. Melt butter in a large pan. Add chopped green onion, sour cream, cheese, nutmeg and noodles. Toss lightly.
Mix shortening, egg, sugar and molasses. Sift remaining ingredients together and add to mixture. Drop by teaspoonfuls onto greased cookie sheet and bake at 350° for 8 to 10 minutes.
Beat eggs. Continue beating and add oil, sugar, zucchini and vanilla. Sift dry ingredients and add to first mixture. Fold in nuts or raisins. Spoon into two greased and floured loaf pans. Bake at 350° for 1 hour or until golden brown on top. Cool on rack. Serves 8.
Combine all liquids and mix well. Add sherbet either in balls or chunks, serve immediately. DO NOT ADD ICE TO THIS PUNCH. The chilled liquids and sherbet keep it cold. Some people think this is alcoholic because of the apple juice.
Mix and pat flour, nuts and margarine in a 9 x 13-inch pan. Bake at 375° for 15 minutes. Beat until fluffy 1 cup of Cool Whip, powdered sugar and cream cheese. Spread on cooled crust.
Line an 8-inch pie plate with pastry. Sift sugar and flour together and combine with beaten egg. Stir rhubarb into mixture. Pour into pastry lined plate. Cover with top crust or lattice crust. Trim and seal. Bake in a hot oven at 400° for about 35 minutes.
Mix together cottage cheese, pineapple, oranges and coconut. Sprinkle dry Jell-O over mixture and mix together. Add no other liquid. Add Cool Whip. Chill. Sprinkle with berries before serving.
Brown hamburg, onion and celery. Add 3 gallons water and 1 gallon tomato puree; add seasonings. Boil, thicken with cornstarch mixed with water. Add kidney beans. Pressure can 1 hour at 10 pound pressure or cold pack 2 hours.
Fry hamburger and potatoes until almost done. Add hot peppers. Season to taste. Drain fat. Place back on stove and melt cheese on top. Good served with fried biscuits.
Sift flour and powdered sugar into bowl. Blend in butter with fingertips until well mixed. Pat evenly into the bottom of an 8 x 8-inch pan. Bake for 20 minutes at 350°.
Soak apricots at least one hour in hot water in covered dish. Put honey, apricots and half of soaking water in blender; puree. Add whipping cream and blend 20 seconds. Chill. Serve on your favorite cake.
Hershey bars may be substituted, 1 ounce each, but eliminate powdered sugar if bars are used.
Mix all ingredients together. Put in unbaked pie crust. Bake in moderate oven (350°) for 20 minutes.
Peel and slice cucumbers into a bowl. Cover with cut-up tomatoes, alfalfa sprouts, 1 onion (diced) and then crumble feta cheese over top. Cover with salad dressing prior to serving.
Cook butter and onion until transparent. Add flour to butter mixture. Stir in salt and pepper. Mix in chicken broth. Add milk. Stir together. Bring to boil. Add Cheez Whiz and let melt. May add cooked frozen vegetables. May add water to thin. May add mustard for taste.
Mix all ingredients together, then add to broccoli. Put in a greased casserole dish. Crush crackers on top; dot with butter. Cook for 45 minutes at 350°.
Preheat oven to 350°. Combine cake mix, pudding mix, eggs and sour cream and beat five minutes. Meanwhile in a small bowl combine nuts, sugar, cocoa and cinnamon. Alternate, spooning layers of cake batter and topping into greased and floured two quart Bundt pan, beginning and ending with cake batter. Bake for 55 to 60 minutes or until cake tester inserted comes out clean. Let cool 10 minutes; turn out. Makes 10 to 12 servings.
Preheat oven to 375°. Line pie pan with pastry. Pare apples and slice thin. Mix 1/2 cup of sugar, salt and desired spices. Pour over apples. Toss lightly with a fork. Put in unbaked shell. Combine remaining sugar and flour; add butter. Rub together until crumbs are formed. Sprinkle over apples. Bake for 40 minutes or until apples are thoroughly cooked. Serve warm with Cheddar cheese.
Crush cookies until fine. Melt oleo and mix into crumbs. Press into an 8 x 12-inch glass dish. Mix together cheese and sugar. Add half of the Cool Whip. Spread on top of crumb mixture. Mix pudding and remaining oleo together. Spread on top of cream cheese mixture. Spread remaining Cool Whip on top. Sprinkle top with a few cookie crumbs. Refrigerate 1 hour.
Sort and wash beans thoroughly. Soak overnight in salted water to cover. The following day, cook beans 30 minutes; drain.
Cream sugar, eggs and oil. Add vanilla, dry ingredients and cinnamon. Add carrots and nuts. Bake at 350° for 30 to 40 minutes.
Cook ground beef, pouring off excess fat, then add onion, tomato sauce, chili powder, salt and pepper. Then cook this mixture for 5 to 10 minutes in microwave oven.
Mix all ingredients together. Pour over chicken (approximately 4 to 6 pieces). Cover and refrigerate overnight or for 8 hours. Keep 1/2 cup of the sauce for marinating while cooking; toss the remaining sauce. Grill or bake until done.
Prepare roll mix according to directions on box. Roll out on floured board and cut 6-inch circles. Fill circles with pepperoni, cheese and olive mixture. Work with hands and form a smooth ball with all mixture covered with dough. Drop into hot oil and deep fry 5 minutes or until golden brown. Makes 20 servings.
Brown venison and beef in shortening in a large heavy pot, over moderate heat. Add garlic and onions. Cook until golden, stirring frequently. Add water and tomatoes. Reduce heat to low. Cover loosely and simmer for 3 hours. Add seasonings and cook 1 hour or longer. Serve at once or let stand, covered, overnight in refrigerator. Reheat. Makes 8 to 12 servings.
Brown hamburger meat. Add chili powder, salt and pepper, mixing well. Add tomato paste and water; mix well. Add chili beans; mix and simmer for approximately 30 minutes.
Mix oatmeal and boiling water. Add to other ingredients. Mixture is kind of runny. Bake at 350° for 30 minutes.
Dissolve yeast in 3 tablespoons warm water. Combine sugar, shortening, 1 cup warm water, salt and eggs in large bowl; mix well. Add yeast and flour; beat until smooth. Cover. Refrigerate overnight.
Heat oven to 350°. Prepare and bake cake mix as directed on package for two 9-inch round cake layers, adding 2/3 cup of coconut to batter.
Add hamburger and minced garlic. Brown. Then add tomato sauce and seasonings. Cover and simmer 15 minutes. Meanwhile, cook noodles. Put alternate layers of noodles, Mozzarella, cottage cheese, meat sauce and Parmesan cheese in greased pan. End with meat sauce and Parmesan cheese. Bake in oven at 375° for 45 minutes or until firm. Serves 4.
Boil and cube chicken. Heat last 4 ingredients. Grease a 9 x 13-inch dish. Layer 1/2 of spaghetti and all of chicken. Sprinkle generously with Parmesan cheese. Then layer 1/2 of sauce, rest of spaghetti, layer of Parmesan cheese, rest of sauce and layer of Parmesan cheese. Bake at 300° for 40 minutes.
Put oil in bowl. Stir in sugar, eggs, vanilla and apples. Sift dry ingredients and stir in nuts. Combine flour mixture with oil mixture. Stir. Pour into greased 9 x 13 x 2-inch pan and bake at 350° for about 1 hour. Pour icing over hot cake.
Mix all together; pour into pie shells. Cook at 350° for 1 hour. Makes 2 pies.
Dissolve gelatin in boiling water. Mix cold ice and juice to make 1 cup. Stir until chilled and remove extra ice. Stir in whipped topping with whisk; refrigerate until thick, 10 to 15 minutes. Spoon into crust and serve when ready. Serves 6.
Heat oven to 425°. Lightly grease a jelly roll pan. Mix baking mix and water until soft dough forms. Pat dough in bottom and sides of pan. Cook beef, onion, garlic and green pepper until beef is brown. Mix tomato sauce and Italian seasoning. Spread sauce over dough. Spoon beef mixture over sauce. Top with cheese. Bake until crust is golden brown, about 20 minutes.
Preheat oven to 400°. Generously grease 12 muffin cups. In large bowl, combine flour, sugar, baking powder, pepper and salt. In small bowl, combine milk, oil and egg until blended. Stir into flour mixture just until moistened. Fold in 3/4 cup of the cheese. Spoon into muffin cups. Sprinkle remaining cheese over tops. Bake 15 to 20 minutes or until light golden brown. Let cool in pan or on wire rack 5 minutes. Remove from pan and serve warm.
Grind cranberries. Dissolve strawberry Jell-O with 2 cups hot water. Add pineapple juice in place of cold water. Add sugar. Cut up apples into chunks. Add to mix with walnuts. Put into mold and refrigerate.
Brown ducks in butter. Add onion and saute. Add all other ingredients. Simmer 10 minutes. Lift ducks on top sauerkraut. Cover and cook 20 minutes.
Mix ingredients together and pour into greased 9-inch pie pan. Bake at 350° for 40 minutes.
Mix well and place in a shallow baking dish. Top with Pimento "Cheese" Spread (see recipe). Bake at 350° for 45 minutes. Good cold also.
Peel and slice eggs in half. Put yolks in bowl and whites on plate. Mash yolks with fork; crumble bacon in yolks and other ingredients and mix well. Use teaspoon to drop yolk mixture onto whites. Add garnish as you like. Makes 12.
Place bread cubes in a 9 x 12-inch greased dish sprinkling raisins throughout. Beat together the rest of the ingredients and pour over bread. Allow to soak overnight, refrigerated. Preheat oven to 325° and bake for 40 minutes. Serve warm.
Mix 3/4 cup flour, sugar, salt and undissolved yeast. Heat milk, water and margarine to 120° to 130°. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer. Add 1/4 cup flour and beat at high speed for 2 minutes. Stir in enough additional flour to make soft dough. On floured board, knead 2 to 3 minutes. Divide dough into 12 equal pieces. Shape into balls. Place in greased 8-inch round pan. Pour a 1-inch depth of boiling water into a large pan on bottom rack of cold oven. Set rolls on rack above water. Cover. Close oven door and let rise for 30 minutes. Uncover rolls; remove pan of water. Turn oven to 375° and bake rolls 20 to 25 minutes or until done. Remove from pan and cool. Serve warm.
Chip margarine in casserole dish. Spread on rice. Spread on onion soup mix on top of rice. Place chicken on top of soup mix. Add water. Bake at 350° for 1 1/2 hours.
Beat mayonnaise and yogurt until smooth. Fold in fruit cocktail, bananas and walnuts. Pour mixture into shallow 1 1/2-quart glass freezer serving dish. Cover and freeze until firm. Put in refrigerator 45 minutes before serving for easier cutting into squares. You can freeze this salad inside muffin tins if you desire.
Layer vegetables and bacon. Cover and seal with dressing. Sprinkle with cheese before serving.
Melt butter and chocolate in double boiler; stir until blended. Stir hot milk into sugar and beat until smooth. Stir in vanilla, salt and chocolate mixture. Beat until smooth and thickened, about 5 minutes. Makes enough frosting for filling and top of 2 (9-inch) cake layers.
Season steak with salt and pepper; pound flour into steak. Sear meat in hot fat; place in roaster, pour soup over meat and simmer 1 hour. Cover meat with remaining vegetables. Cover and cook another hour. Remove meat and vegetables, add flour and make gravy.
Cook broccoli according to package directions. Drain well. Spread broccoli over bottom of a 10 x 6 x 2-inch baking dish. In a mixing bowl, combine eggs, 1/2 cup crushed crackers, milk and onion. Stir in both corns. Spread mixture over broccoli. Combine remaining crackers and butter; sprinkle on top of vegetables. Bake uncovered at 350° for 35 minutes until knife inserted in middle comes out clean. Makes 8 servings.
Brown meat and drain. Add soups, sauce, green chilies and onions. Crush Doritos and pour into dish. Add mixture on top of Doritos. Grate Cheddar cheese on top and bake until bubbly at 375°.
Dissolve jello in hot water and almost set. When jello is thick (not set, about 1 1/2 hours), fold remaining ingredients into it and let set.
Cream margarine and sugar. Add eggs and mix well. Add bananas and mix. Sift dry ingredients and add to creamed mixture. Beat until smooth. Pour into greased or paper-lined muffin tin. Bake 20 minutes at 350°.
After chicken has been boiled, deboned and skinned, prepare your dumplings as follows.