HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Beat eggs with rotary beater until egg yolks and whites are well blended. Add granulated sugar and salt. Mix well. Beat in two cans evaporated milk and add the vanilla. Put brown sugar in bottom of loaf pan and pour the custard gently into loaf pan over it. Place in shallow baking pan container hot water, but not boiling. Bake at 350° for 1 hour or until knife comes out clean. Do not cover. Refrigerate overnight. Before serving, run a knife around the edge of pan and turn out onto a small platter.
Mash potatoes and season to your liking. Add the onion powder, seasoning salt, and sour cream; mix. Put half of the potatoes in a greased baking dish, then add some cheese and cracker crumbs. Add the rest of the potatoes, and put remaining cheese and cracker crumbs on top. Bake at 350° until cheese has melted and is heated through. This can be made a day ahead, cover, and refrigerate. Take out of refrigerator, and let sit at room temperature about a half hour before baking.
Mix all ingredients together. Pour into an unbaked 9-inch pastry shell. Bake in a preheated 425° oven for 15 minutes. Reduce heat to 350° and bake 45 minutes more. Yield: 8 servings.
Brown beef and pork together; drain off grease. Add remaining ingredients and mix. Roll mixture in egg roll wraps. Fry egg rolls in oil until brown.
Brown pork chops. Spread half of sauerkraut in baking dish. Place browned chops over kraut. Layer half the soup and remaining kraut. Finish with remaining soup. Bake at 350° for 45 minutes.
Wash beans and cover with water. Add salt and soak overnight. Drain beans and put in 2 quarts fresh water. Add a ham bone and ham pieces. Cook approximately 1 hour. Add tomatoes and chilies, sugar, oregano, sage and chili powder. Salt and pepper to taste. Simmer all together for another hour or until beans are done. Serve with hot cornbread or corn muffins.
Bake chicken at 350° for 1 hour; debone and cut in bite size pieces. Set aside. Mix cream soup and sour cream together; mix with chicken and pour into lightly greased 9-inch square pan. Mix crushed crackers, melted butter and poppy seed; pour over chicken mixture. Bake at 350°, uncovered, approximately 30 to 35 minutes until bubbly in center. Favorite!
Mix cake mix according to the package directions. Pour batter into two 9 x 13 baking pans so that cake will be thin; it is better to put wax paper in the bottom so you have something to turn it out with. Bake until brown, but don't overbake. When cake is cool, turn out onto a flat platter or baking sheet. Spread filling between layers.
Fry bacon crisp; reserve 2 tablespoons fat. Slice 3 frankfurters. Saute sliced franks, celery and onion in bacon fat. Stir in flour, salt and pepper. Add soup and milk. Cook 10 minutes until slightly thickened, stirring constantly.
Slice meat diagonally across grain 1/4 inch deep. Mix rest of ingredients for marinade. Pour over meat. Refrigerate overnight.
Cream shortening and sugar; add egg and egg yolk. Add sifted flour, baking powder, baking soda and salt. Add bananas, sour milk and vanilla. Bake in a 9 x 13-inch pan at 375° for 1/2 hour.
Combine ingredients and bring to a boil. Pour over spareribs and bake 45 minutes in a 350° oven. Uncover after 30 minutes, spooning sauce over ribs until thickened.
Mix all ingredients and bake at 375° to 400° for 30 minutes. Recipe may be halved.
Cook together as a custard 1 cup sugar, cocoa, 1/2 cup milk and vanilla. Dissolve baking soda in a little hot water and add to mixture along with remaining 1 cup sugar, shortening, eggs, 1 cup milk and flour. Bake in 3 (9-inch) cake pans at 350° for 30 minutes. Put on your favorite icing.
Mix with wooden spoon until soft dough forms. Beat thirty seconds. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes until brown. Combine butter and garlic. Brush over warm biscuits before removing from cookie sheet. Makes 12 to 14.
In a large saucepan; melt margarine, stir in flour, bouillon and pepper. Over medium heat add milk gradually stirring until thickened. Add remaining ingredients except Bisquick. Pour into 2- 1/2 qt. Casserole dish. Prepare Bisquick according to package directions. Roll out to cover top of dish, cutting slits near center. Place dough over filling; turn over edge. Seal and flute. Bake 40 minutes or until golden brown in 375 degree oven.
Spray a nonstick skillet with a nonfat cooking spray. Add the low calorie spread as needed. Stir-fry all ingredients, except shrimp, over medium heat until done (about 10 minutes). Add a combination of soy sauce and water to make a sauce. Add the shrimp and cook over low heat for a few minutes.
Place sugar and corn syrup in 3-quart pan; bring to rolling boil and remove from heat immediately. Add peanut butter and Rice Krispies. Stir well and press into buttered cookie sheet. Let cool.
Combine all ingredients in order given. Pour into unbaked pie shell. Bake 1 hour at 350°.
Peel kiwis and cut into small pieces. Place half in a blender with 2 cups of juice and 4 ice cubes. Blend until smooth, stir in 1 cup sparkling water. Repeat with the remaining kiwis, 2 cups juice, 4 ice cubes and 1 cup sparkling water. Garnish each serving with a strawberry. Low-fat. Serves 8.
Shred the cabbage very thinly with a sharp knife. Peel and chop the onions. Add to cabbage. Season with salt and pepper. Mix thoroughly the vinegar, salad oil and sugar. Pour over cabbage mixture.
Preheat oven to 350°. Boil chicken in water 45 minutes, then shred meat. Combine chicken, cheese, onion, green chilies and cream of chicken soup (add 1/2 can milk, using soup can).
Mix Eagle Brand milk and lemon juice. Mix in all other ingredients. Bake 2 pie shells and let cool. Pour mixture into pie shells and refrigerate.
Preheat oven to 375°. Generously grease a 12 cup bundt cake pan.
Mix together first 3 ingredients. Boil 15 minutes or until peanuts start to pop. Mix in vanilla, soda and salt. Stir well. Pour onto well-greased pan or onto a piece of foil. When cool, break into pieces.
Mix all the ingredients together, except the oil and garlic. Make meatballs each with half garlic clove inside. Fry until browned. Drain excess oil.
Blend cream cheese, milk, add remaining ingredients and blend. Put in casserole. Sprinkle with 1/3 c. sliced almonds. Bake at 375° for 15 minutes. Best served with warm miniature rye bread.
Put bread in toaster until golden brown. Spread butter over the top. Add jam or jelly. Enjoy.
Grease 9 x 12-inch baking dish and fill bottom with sliced apples. Mix sugar, spices and 1/8 teaspoon salt. Sprinkle over apples. Sift flour, baking powder and 3/4 teaspoon salt. Cut in shortening. Add milk and mix.
Slice cream cheese into small squares and place between pineapple chunks and cherries (secure with fancy toothpicks). Very easy and colorful; people love them.
Cook broccoli in boiling water for 5 minutes; drain. Mix remaining ingredients together, except crackers, and add broccoli. Put in a 9 x 13-inch casserole dish. Crumble Ritz crackers or buttered Pepperidge Farm mix over top. Bake at 350° for 30 minutes.
Melt margarine in 13 x 9 x 2-inch pan. Sprinkle crumbs evenly over margarine (tap sides of pan to distribute crumbs). Sprinkle on coconut, chocolate and butterscotch pieces. Pour sweetened condensed milk evenly over top. Sprinkle on pecans and press lightly into pan. Bake in 350° oven for 25 to 30 minutes. Cool in pan; cut into 1 x 2-inch bars.
Melt butter in skillet or pan. Mix all ingredients in a large bowl. Add melted butter and mix well. Return batter to skillet or pan. Bake at 450° for 30 to 35 minutes.
Cook sugar, syrup and water over medium flame until forms hard ball (252°). Beat egg whites while cooking and pour syrup over egg whites (stiff). Continue beating until thick enough to drop from spoon onto waxed paper. Add vanilla and nuts or coconut just before ready to drop (mixture will lose its shine when it is ready). Food coloring may be added if desired.
Sift together and stir flour, baking powder, salt and sugar. In small bowl, beat egg. Add eggnog and oil, then stir into flour mixture. Mix well. Fold in the cherries and nuts. Pour into two well-greased loaf pans (I use Baker's Joy). Bake at 350° for 45 to 50 minutes. Cool in pan 10 minutes, then remove to finish cooling.
Put all ingredients into a pot and cover with foil. Bake at 300° for 1 1/2 hours.
Combine baking mix, 1/4 cup melted margarine and milk, mixing until soft dough forms. Pat dough into two greased 8-inch layer pans. Combine brown sugar and walnuts. Cut in remaining margarine until mixture resembles coarse crumbs. Sprinkle evenly over dough. Bake at 400° for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool. Cover bottom layer with 1/2 of strawberries and 1 1/2 cups whipped topping. Top with second shortcake layer, remaining strawberries and whipped topping.
Beat together the two whole eggs. To this mixture, add water, sugar, syrup, melted butter, vanilla and nuts. Stir thoroughly. Pour into pie shell. Bake at 350° for 25 to 30 minutes or until crust is brown. Makes 1 pie.
Melt butterscotch morsels in double boiler. Stir in chow mein noodles and peanuts. Spoon out on wax paper.
Grease and flour a 15 x 10 x 1-inch jelly roll pan. Sift flour, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
Mix sugar and water together. Boil 5 minutes. Cool. Dilute juices according to directions on cans. Add cooled syrup; mix. Add ginger ale when ready to serve. Makes 35 to 40 servings.
Mix all ingredients. Bake 1 hour and 15 minutes at 350°. Use large Bundt or tube pan.
Drain pineapple juice into large skillet. Trim pork and cut into 1-inch cubes (like stew meat). Brown pork in simmering pineapple juice for 5 to 10 minutes, turning frequently. Peel and slice carrots; add to skillet. Chop onion and green pepper (including seeds); add to skillet. Add equal amounts of sugar and vinegar, according to desired flavor strength. Mix flour and hot water and add to simmering skillet while stirring constantly. Add pineapple and cook for 5 minutes more. (Total simmering time depends on how well done you like your vegetables.) Serve over rice.
Combine banana, egg whites, water, peanut butter, vanilla, raisins and dates in mixing bowl. Beat until well blended. Add oats, flour and baking soda. Mix well.
Slice chicken breast and marinate it in the cornstarch, soy sauce and white wine or sherry for 30 minutes.
Combine 3 1/2 cups flour, sugar, salt and yeast in a large bowl. Stir. Combine water, milk and butter in a small saucepan. Heat until warm. Add to the flour mix. Add cheese. Beat at low speed until blended, then beat at medium speed for 2 to 3 minutes. Mix in 1 1/2 cups of remaining flour, 1/2 cup at a time. Scrape sides while mixing. Turn dough out on a lightly floured surface. Knead until smooth (about 15 to 20 minutes). Shape into a ball. Place in a large oiled bowl, turning to bring the oiled side up. Cover with wax paper and a towel. Let rise for 30 minutes. Grease 2 loaf pans.
Wash, string and drain beans; place in large kettle with boiling water and 1 1/2 teaspoons pickling salt. Boil 20 minutes. Drain. Save 1 cup liquid. Combine vinegar, bean liquid and 2 teaspoons pickling salt in kettle. Bring to a boil. Pack beans and a pinch of dill and garlic in hot jars; fill with hot vinegar mixture and seal. Makes 2 pints.
In baking dish, mix beans and fixins and all ingredients listed. Top with slices of bacon or ham (fat trimmed). Bake at 350° for 45 minutes or until done.
Clean apple butter kettle with salt and vinegar. Cook applesauce until it turns reddish. Add sugar (takes about 1 hour). Cook 1 hour more. Seal in jars. Makes 84 quarts.
Preheat oven to 375°. Combine butter, vanilla and salt in medium bowl and beat with electric mixer until fluffy. Add flour, sugar and candy and blend well. Press mixture into 15 x 11-inch jelly roll pan. Cover with waxed paper and flatten with rolling pin. Discard paper. Bake until golden brown, about 25 minutes. Cut into squares or let cool and break into pieces. Makes 48 cookies.
Saute mushrooms in butter for 2 minutes. Add sherry and cook another 2 minutes. Add sour cream, Worcestershire sauce and Tabasco. The consistency of the mix should be that of a rich Hollandaise. Saturate the golden and very crisp toast with melted butter. Pour mushroom mix on toast. Sprinkle with parsley. Serves two for lunch. Preparation time: 15 minutes.
Mix flour with baking soda. Set aside. Combine butter, sugars, pudding mix and vanilla in large mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets, about 2-inches apart. Bake at 375° for 8 to 10 minutes.
Empty strawberries in food processor. Add Splenda. With processor running, add half and half. Serve immediately.
Melt shortening in a skillet. Saute the sliced onions and green peppers until tender. Add ground beef; cook until there is no pink left in the meat, stirring with a fork to make it crumble. Add tomatoes, rice and seasoning. Arrange in a 9-inch square baking dish; top with bread crumbs. Brown slowly in a 350° oven for 20 to 30 minutes.
Mix together all ingredients and bake in a covered casserole dish at 350 degrees for one hour, stirring mixture after 30 minutes.
Cream the butter, sugar and pineapple preserves well. Add vanilla and soda. Flour the nuts, dates and candied fruit with 1/2 cup flour. Set aside. Beat eggs well. Mix with butter, sugar and preserves. Add remaining flour to this mixture, then add fruit and nuts. Drop by spoonful on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Wash, dry and remove from stem. Place on pan. Put in freezer and leave until frozen.
Sift dry ingredients together. Wash and cut raisins. Put small amount of flour mixture in paper bag and shake well. Cream shortening; add sugar gradually. Cream well. Add eggs; mix thoroughly. Add flour mixture alternately with soup. Stir until smooth; fold in raisins and nuts. Pour into greased and floured 8-inch layer pans. Bake in moderate oven (375°) for about 35 minutes. Frost as desired.
Slit chiles lengthwise on one side. Remove seeds and drain. Slice Monterey Jack cheese into 1/4-inch thick slices and place inside chiles. Place stuffed chiles in an ungreased 3-quart baking dish. Mix eggs, milk, flour, salt and pepper well and pour over chiles. Sprinkle top with grated Cheddar. Bake, uncovered, at 350° for 45 minutes.
Combine all ingredients, except buns, in mixing bowl. Preheat oven to 425°. Cut 30 squares of aluminum foil.
Mix in order, place foil on cookie sheet. Do not grease either one. Put batter on foil by 1/2 teaspoonfuls. Bake at 350° for 10 to 11 minutes. Let cool, then peel off. These cookies spread out 12 on a sheet. They are very thin and crisp. Do not spread dough out, they do that without help.
To make the crust mix, add the first cup of vegetable oil spread, powdered sugar and vanilla in large bowl of electric mixer on medium speed until light and fluffy. Add flour and hazelnuts. Mix well. Press into a greased 12-inch pizza pan. Prick crust several times with a fork. Bake at 350° for 20 minutes or until lightly browned. Cool.
Mix together ground chuck, oats, onion, salt and pepper. After well mixed, roll into balls. To cook meatballs, use crock-pot. Spray with Pam, then pour 1/2 bottle of sweet and sour sauce into crock-pot, place meatballs in sauce, pouring the remaining sauce over meatballs. Cook in crock-pot on medium 4 to 6 hours until done, then turn on low until ready to eat. Stir occasionally while cooking.
Blend dry ingredients. Add remaining ingredients. Mix until smooth. Bake for 35 minutes at 350°.
Cream shortening, sugar and egg together. Add flour and spices to creamed ingredients; mix well. Then add apples, applesauce, walnuts, raisins and chocolate chips. Mix in. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake at 375° for 13 to 14 minutes.
Cream shortening and honey; add egg, sour milk and flour which has been sifted with soda and salt. Add nuts and fruit. Drop on greased pans and bake at 350° for 15 minutes.
On serving platter, combine linguini and Parmesan cheese. In large skillet, heat oil over high heat. Cook onion and garlic for 1 minute. Add peas and carrots, cooking an additional 2 minutes, or until vegetables are crisp and tender. Add dill; reduce heat to medium and cook for 1 minute. Remove from heat. Gently fold in salmon and place mixture over linguini. Serve immediately. Makes 6 servings; 320 calories per serving.
Mix all the seasonings. Add the eggs and milk. Mix lightly. Add chicken. Let stand for 1/2 hour. Shake flour on chicken. Fry in olive oil. Drain. Serve hot.
Heat oven to 375°. Lightly grease baking sheet with Crisco. Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended.
Fill pressure cooker halfway with water. Place stew meat, chopped onions and chopped bell pepper in cooker. Pressure for 20 minutes. After you finish pressuring, once pressure is released, remove lid. Place diced potatoes in pressure cooker with meat and salt and pepper to taste. Boil potatoes and meat until potatoes are done, 20 to 25 minutes.
Combine all ingredients. Bake at 325° for 1 hour. Stir at least twice.
Mix dry ingredients, then add others and heat well. Cook in double boiler until thick. Put in pie shell that has been cooked and cooled. Add meringue and brown.
Crush pretzel nuggets; do not overly crush, keep them in small chunks. Mix pretzels and butter together; pat in bottom of a 9x13 inch pan. Bake at 400 degrees for 10 minutes; let cool.
Combine in a large skillet the oil, onion and bell pepper; brown lightly. Add ground chuck, garlic salt, all-seasoning salt and black pepper. Continue to brown lightly over medium heat. Put ingredients in a large bowl; add eggs and Italian stuffing. Stir while adding celery and its water; mix well. Add paprika and sage to taste. Dressing is ready to stuff inside turkey. Cook in a 325° oven until turkey is done.
Stir dry ingredients; mix with peaches. Pour into pastry lined tin. Cover with top crust with slits for steam to escape. Press edges together, flute and trim. Bake in quick oven about 10 minutes. Reduce heat to 350°. Bake for 25 minutes longer.
Mix soups and sour cream together. Mix chicken and stuffing together and put into baking dish. Pour soup mixture over top and bake at 350° for 35 to 40 minutes.
Cook potatoes with 1 teaspoon salt in boiling water until tender. Drain. Mash potatoes until smooth; add cream cheese, 4 tablespoons butter, garlic salt, pepper and 1 teaspoon salt. Mix until smooth. Gradually add cream; mix well after each addition. Put in greased baking dish. (Bake at once or cover with foil and refrigerate overnight.) Dot top of potatoes with 2 tablespoons butter and sprinkle with paprika. Bake in 325° oven 30 minutes. Increase heat to 375° and bake 30 minutes more.
Grate cheese; pour melted margarine over cheese. Work in flour. Roll 1/2 inch thick; cut in 1 inch rounds. Bake on ungreased pan at 450° for 10 to 15 minutes. (I usually add more flour than recipe calls for.) Make a roll of dough; pinch off small amount. Roll into ball and flatten with a fork instead of rolling out and using cutter. Roll in powdered sugar. These are nice on a party buffet.
Mix ingredients together, then put into a shallow, greased casserole. Top with cracker crumbs. Bake at 325° for 30 minutes.
Beat eggs, add sugar and butter and beat. Add flour and cocoa. Beat well. Add vanilla. Heat waffle iron to medium. Drop by teaspoon on griddle. Bake 50 seconds. Ice with chocolate frosting and place 1/2 walnut or pecan on top. Makes two dozen.
Cook Rice-A-Roni with almonds according to directions. Add the diced cooked ham. Mix all ingredients, except Mozzarella cheese. Layer casserole with Mozzarella cheese. Bake at 350° for 45 minutes.
Saute the onions, celery and mushrooms in butter. Cook the broccoli slightly. Mix broccoli, cream of mushroom soup, cheese and sauteed items. Heat over low heat and serve hot.
Blend flour and margarine together. Add chopped peanuts. Press evenly in a 9 x 13 pan. Bake at 350° for 20 minutes. Cool.
Combine first 3 ingredients. Bring to a boil, stirring constantly, then add peanut butter and beat. Pour into a 9 x 13-inch pan. Cool and cut into squares.
Wipe steak with damp cloth. Place in baking dish. Rub with soft butter; season. Cover with lemon and orange slices. Combine ketchup, Worcestershire and water and pour over steak. Cover tightly so meat will steam tender. Bake at 350° for 2 hours or until meat is tender. Serves 6.
Butter bottom and sides of 9 x 13-inch cake pan. Spread rhubarb in bottom of pan. Spread marshmallows on top of rhubarb. Put cinnamon candy on marshmallows. Mix cake mix according to directions on the box. Pour this mixture on top of mixture in pan. Bake at 325° until done.
Mix hamburg, garlic powder, salt, pepper and oregano. Roll into meatballs the size of a nickel. Brown lightly in oil; discard oil. In a 5-quart pot, pour beef broth, carrots, celery, onion, V-8 and meatballs. Cook over medium-low heat for 1 1/2 hours. About 15 minutes before soup is ready, add escarole and Romano cheese. Add macaroni to each bowl when serving. This will prevent starch build-up in leftover soup. Makes 6 servings as a meal. Serve with a hard crusted bread.
Just before serving, add ginger ale to taste. Makes approximately 50 cups. Hint: If making more than one recipe, freeze one recipe instead of using ice. Freeze without ginger ale.
Peel apples; chop in small pieces. Put in unbaked pie shell. Mix 1/2 cup of sugar and all the cinnamon; pour over apples. Blend 1/2 cup of sugar, flour and margarine; put on top of sugar and cinnamon. Cover edges of pie shell with foil. Bake 40 minutes or until done. Enjoy.
Melt oleo. Mix melted butter with stuffing mix and pat 1/2 mixture (or more) into bottom of baking dish. Set aside. Stew chicken and debone. Reserve 1 can chicken broth. Saute chopped onion and celery in butter. Add remaining ingredients. Layer the chicken on top of stuffing mix. Pour the heated soup mixture over chicken. Top with remaining stuffing mix. Bake at 350° for 30 minutes or until heated through.
In small bowl, pour boiling water over chocolate. Let stand 20 minutes to cool. Preheat oven to 325°. Grease well and flour 9 x 5 x 3-inch loaf pan. Sift flour with salt and soda.
Mix vinegar, sugar, oil and bean liquid and bring to a boil. Mix beans, pimento and onions. Put bean mixture into hot liquid. Store in refrigerator. Will keep several weeks.
Brown sausage and drain; mix in soup and milk.	Combine with cheese and croutons in casserole. Beat eggs, 2 c. of milk, and mustard together. Pour over casserole and refrigerate overnight. Bake one hour at 350°
Cut biscuits into fourths. Toss in cinnamon and sugar. Melt oleo; pour half into tube or Bundt pan. Put biscuits in pan. Pour remaining butter over, also leftover cinnamon and sugar. Bake at 350° for 45 minutes.
In large bowl, combine first 5 ingredients in order given. In medium bowl, mix all dry ingredients; add this to large bowl of mixture. Add chocolate chips, grated Hershey bar and nuts. Roll into golf ball-size balls. Bake at 350° for 8 minutes on ungreased cookie sheet. Remove from pan and cool completely. Do not overbake. Cookies do not appear to be done.
Cook rutabagas until tender. Mash rutabagas and spread on the bottom of a casserole dish. Brown beef and onion. Spread on top of rutabagas. Fix mashed potatoes and spread on top of ground beef. Bake at 350° for 20 to 25 minutes.
Combine chopped artichokes, Mozzarella, mayo and Parmesan in casserole dish. Bake at 350° for 35 minutes. Serve hot with crackers.
Combine and mix all liquids. Stir in dry ingredients. Add nuts and dates last. Pour batter halfway into 4 (one pound) greased coffee cans. Bake 1 1/4 hours at 350°.
Crumble beef into a 2-quart casserole dish. Add onion and cover with wax paper. Microwave on High for 3 to 4 minutes or until cooked through. Remove dish from oven. Stir. Drain excess grease. Add beans with juice, stewed tomatoes, chili powder and ketchup. Cover with lid and microwave on Medium-high for 20 minutes. Good!