HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine. Add cocoa and sugar. Add eggs, flour and vanilla. Mix well. Add coconut and nuts. Bake in 9 x 13-inch pan for 30 to 35 minutes at 350°. Remove from oven and spread with marshmallow cream. Cool completely and spread with icing.
In medium mixing bowl, combine 1 cup flour, yeast, Parmesan cheese, salt and pepper; mix well. Add very warm water to flour mixture. Mix until almost smooth. Knead on floured surface 2 to 3 minutes. Cover dough and let rest for 5 to 10 minutes. Divide dough into 2 parts with well floured or greased fingers; press each half into greased 12-inch pizza pan, forming a rim around edge. Spread half of sauce over dough. Put on toppings. Bake at 425° for 20 to 25 minutes or until edge is crisp and brown and cheeses are melted.
Beat brown sugar, butter, flour and egg yolks. Add liquid; cook in double boiler until proper consistency.
Drain pineapple and reserve juice. Prepare jello as directed on box. Use reserved juice instead of cold water. Chill until set. Fold in pineapple and carrots.
Mix flour with small amount of milk to make a thick paste. Mix together broth, milk and soup. Heat and stir in paste. Cook on medium heat, stirring often, until thick. Add pimento, chicken and eggs. Simmer 10 minutes. Serve over crisp chow mein noodles.
Peel a 1-inch strip from banana. Do not remove. Cutting down to the peel, remove the exposed banana. Place chocolate chips and marshmallows into the hollowed out banana. Replace the banana strip. Replace the peel and wrap in tinfoil. Set on grill or hot coals for 3 to 5 minutes. Serves 4.
Place chicken breasts and other ingredient in casserole. Pour 1 1/2 cups hot water over all. Bake at 350° for 1 hour and 15 minutes.
Beat with mixer. Refrigerate 2 hours or overnight. Shape into ball. Roll in chopped nuts. Serve with assorted crackers.
Beat eggs and milk together. Add flour, salt and baking powder. Beat with a rotary mixer or whisk beater until smooth. Pour in pan of oil in a circular motion and turn when brown. Oil should be 350°. Sprinkle with 10x sugar or cinnamon sugar.
In a large mixing bowl, beat cream cheese, sugar, topping mix, milk and 2 teaspoons vanilla until light and fluffy. Pour into pie shells. Spread 1 cup coconut on each pie and chill several hours.
Brown meat and drain. Add sauce and simmer 10 minutes. Cook lasagne, but not until soft, in 6 quarts of water for about 12 to 15 minutes. Separate lasagne out flat on wax paper or aluminum foil to cool. Combine cheese, eggs, parsley, salt and pepper for filling. Pour about 1/2 cup meat sauce on bottom of 13 x 9-inch baking pan. Arrange 4 pieces of lasagne lengthwise over sauce, overlapping the edges. Spread 1/3 of the cheese filling over lasagne. Cover with about 1 cup meat sauce.
Cream sugar, butter and flour. Add egg yolks and juice of lemon and rind (1/4 cup of lemon juice may be used instead of lemon). Add milk. Fold in beaten egg whites last and pour into unbaked crust. Bake at 350°.
Cook rice as directed. Mix all together. Can be served warm or cold. Can also be made a day ahead.
* Such as prepared mustard, chopped capers (optional), salt, onion powder, garlic powder, cayenne, freshly ground pepper, dill weed, horseradish sauce.
Drizzle this mixture well with olive oil. Season with seasoned salt and ground cumin. Mix well. Refrigerate for 3 to 4 hours and serve with chips.
Mix all ingredients (except oysters). Add chicken broth until like cornbread batter. Stir in oysters. Pour in a buttered baking dish. Bake 1 hour at 400° or until golden brown.
Simmer raisins and water for 20 to 30 minutes; cool. Drain water off and add enough water to make 1/2 cup. Set aside. Preheat oven to 400°.
Grease free-form pan. Make a zwieback or vanilla wafer crust. Line pan with crust. Bake 5 minutes at 325°. Let cool. Mix Ricotta and cream cheese together until smooth. Add sour cream and mix well. Add 3 eggs, one at a time; mix well. Mix cornstarch and sugar together. Add lemon juice, vanilla and melted butter. Add to cheese and eggs and beat with whisk until smooth. Pour into crust. Put in 325° oven and bake for 1 hour. Leave in oven and turn oven off. Leave it for 8 hours. Remove and cool. Store in refrigerator.
Mix all ingredients together and enjoy a hot cup of chocolate the cheap way. Store in an airtight container in cabinet.
Mix and pour in crust. Bake at 350° for 30 minutes. Makes 2 pies.
Saute onion and chicken in a small amount of oil until chicken turns white. Drain. Combine the tomato sauce, picante sauce, cumin, oregano and basil and add to chicken. Place the zucchini on top. Simmer, uncovered, for about 15 minutes. Serve over rice.
Cream sugar and oleo; add eggs and mix well. Add flavoring; add flour mixed with spices. Add nuts and fruit; mix well. Drop by teaspoonfuls on lightly greased cookie sheet and bake at 250° for 30 to 45 minutes. Yield: Approximately 75 cookies.
Break egg into blender. Add all ingredients, except 3/4 cup oil. Cover. Turn motor on low. Uncover and pour in remaining 3/4 cup oil in a steady stream.
Boil celery, carrots and potatoes which are cut into small pieces until tender. Add peas and spaghetti (broken into small pieces), seasoning and V-8 juice. Simmer 10 minutes.
Mix sugar and Karo syrup. Cook until soft ball forms. Stir in peanut butter. Mix well. Add corn flakes. Drop by spoonful on buttered cookie sheet.
Prepare broccoli according to package directions. Saut onion in margarine. Mix all other ingredients and cook over low heat until cheese is melted. Serve with crackers or other appetizers. This dish also freezes well.
Bring 3/4 cup of apple juice to a boil in small saucepan. Stir boiling juice into gelatin in a large bowl. Stir until gelatin is dissolved. Mix rest of apple juice and ice to make 1 1/4 cups. Add gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in remaining ingredients. Spoon into a serving dish. Cover and refrigerate 2 hours or until firm. Makes 5 servings. Can be doubled. Contains 110 calories per serving.
Brown ground beef; drain. Mix all ingredients together except Mozzarella cheese and pepperoni. (Do not allow ingredients to stand too long before baking.) Pour into lightly greased casserole dish. Top with Mozzarella cheese and pepperoni. Bake at 350° for 1/2 hour or until noodles are tender.
Break bread up until large Pyrex bowl is almost full. In another bowl, mix sugar, nutmeg and cinnamon. Add the eggs; stir again. Add quite a bit of milk; stir and pour over bread. If not enough liquid to cover bread thoroughly, add more. Place in a 350° oven until brown.
In large bowl, blend Italian dressing, mustard and pepper. Add remaining ingredients; mix well. Cover and chill thoroughly. Refrigerate leftovers.
Mix in large glass 1/2 cup warm water, a dash of sugar, and the yeast. In a large bowl mix honey, salt, butter and 2 cups hot water (hot enough to melt honey and butter). Gradually add several cups of flour and stir together. When dough is cool enough add the yeast mixture. Add more flour until dough is too thick to stir. Put the dough on a lightly floured board and knead enough of the remaining flour in until the dough is still elastic but not sticky. Lightly grease mixing bowl and add dough; lightly grease top of dough. Cover bowl with a clean dish towel and place in a warm, draft free location. Let rise until doubled in size, about 1 to 1 1/4 hours. Punch dough down and knead again on lightly floured surface. When all of the air pockets have been kneaded out, divide dough into 2 portions, shape each portion into a loaf, and place in a lightly greased loaf pan. Lightly butter the top of each loaf, cover with a towel, and allow to rise again for 1 to 1 1/4 hours.
Heat oven to 400°. Cook unpeeled whole potatoes in boiling water until tender. Slip off skins and mash potatoes until smooth. Add eggs, cream, butter, orange and lemon rind, salt, nutmeg and cloves. Beat until light and fluffy. Turn into 1 1/2-quart baking dish. Sprinkle with brown sugar. Bake 30 minutes at 325°.
Preheat oven to 350°. In 2-quart saucepan over low heat, heat butter until melted; remove saucepan from heat. With wire whisk, beat in corn syrup, sugar, eggs and vanilla until blended. Arrange pecans in bottom of pie crust. Carefully pour egg mixture over them. Bake for 1 hour, or until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack.
Combine sugar, eggs and oil together. Sift flour, salt and baking soda together; add to sugar mixture. Add vanilla, apples, raisins and nuts. Bake in Bundt pan for 50 to 60 minutes. Spray pan with Pam.
Preheat oven to 350°. Grease baking sheet. Cream butter, shortening and sugars until fluffy. Mix in eggs and vanilla. Combine flour and cinnamon. Blend thoroughly. Stir in oats and Raisin Bran. Drop by tablespoons about 2-inches apart. Bake for 11 to 13 minutes or until bottoms are lightly brown. Makes about 6 dozen.
Preheat oven to 350°. Combine all ingredients and mix well. Press firmly into ungreased 8 x 4 x 2-inch loaf pan or other dish. Bake for 1 hour. Let set 5 minutes before slicing. Makes 8 servings.
Pour 1 cup of water over the top. Place in covered dish and bake 30 - 45 minutes until done.
Beat eggs with fork. Add sugar, melted butter, pineapple and cubes of bread. Mix well; place mixture in baking dish and sprinkle with cinnamon and/or allspice. Bake for 1 hour at 350°.
In a 1 1/2 to 2-quart bowl, mix together the milk, onion, salt, pepper, flour and butter. Cook in the microwave until milk comes to a boil. Add potatoes and stir. Cook until potatoes are tender.
Prepare macaroni according to package directions; drain. In medium saucepan, melt butter. Add onion and cook until tender. Add soup and milk. Stir until smooth. Add cheese and tomatoes. Stir constantly until cheese melts. Combine with macaroni and mix well. Pour in 1 1/2-quart casserole and bake at 350° until hot and bubbly, about 30 minutes. Serves 4.
Place flour in mixing bowl. Add milk and water. Mix well, adding water as needed to make batter medium thick. Use 10-inch cast iron skillet. Melt shortening on camp stove enough to cover bottom of pan. Pour batter into pan to cover bottom with thin layer in 3/4 circle for one large flap-jack. Fry until bubbly and brown on under side. Flip into air and turn (hopefully) catching back in pan. Add shortening as needed while cooking and after each one is cooked, brown other side and remove from pan. Finish cooking other flap jacks. Eat with eggs, bacon, jelly, jam, syrup, etc.
Combine butter, confectioners sugar and vanilla. Add nuts. Sift in flour and mix well. Drop the dough by teaspoons onto a lightly buttered baking sheet. Bake in 350° oven for 15minutes. Roll cookies in confectioners sugar while still hot. Roll again after cool.
Lightly mix ground beef, onion, salt, oregano, pepper and 1/2 cup pizza sauce. Shape into 6 patties, 4 1/2 to 5-inches in diameter. Broil one side, turn and broil other side to desired doneness. Spoon remaining pizza sauce over patties. Top with slices of cheese. Return to broiler just until cheese begins to melt. Meanwhile, toast muffins. Serves 6.
Cut each biscuit into 6 pieces and dip in butter, then in sugar and cinnamon mixture. If any mixture is left, sprinkle over top before cooking. Drop in Bundt or tube pan, cook at 350° for 30 minutes.
Blend all ingredients in blender. Pour into greased pie pan. Bake at 350° for about 35 to 40 minutes or until knife inserted comes out clean. Cool and serve.
Mix together vegetables, onions, cheese, mayonnaise and chestnuts. Salt and pepper to taste. Mix margarine and Ritz crackers together; put on top. Bake at 350° until bubbling. Makes 1 quart casserole dish.
Melt 1/4 cup butter over medium heat, stirring occasionally. Cook bacon and onion in it until soft and transparent. Remove bacon and onion with slotted spoon and reserve. Brown chicken on all sides in remaining fat. Sprinkle with flour. Add brandy, Burgundy, bay leaf, parsley, thyme, salt, pepper and nutmeg. Cook, covered, in preheated moderate oven (350°) for 30 minutes, or until tender. Stir in reserved bacon and onion and the mushrooms. Return to oven and cook, covered, for another 5 to 10 minutes. Remove; stir remaining butter into the sauce. Serve with noodles or mashed potatoes. Makes 4 servings. Cooks great in electric frypan.
Butter 9 x 13-inch casserole dish. Put 2 cups seasoned croutons in casserole. Add milk and shredded cheese (layered). Beat eggs. Mix with onion, jalapeno pepper, black pepper, seasoning salt and garlic powder. Pour over croutons and cheese. Crumble crisp bacon over top of egg mixture. Bake in oven at 350° until well done. Eat this while it is still warm.
Boil the water. Add tea bags and steep for 6 minutes. Take tea bags out. Add frozen lemonade with the water it calls for and pineapple juice. Can add a little mint to taste.
Brown beef in large soup pot. Add chopped onion to your satisfaction. Stir continually. Add 1 can of cream soup and mix, don't boil! Add chopped bell pepper (1/4 cup). Add pinch of salt, pepper, sage, thyme and oregano. Add cheeses to your satisfaction. Don't let sit; always stir. If too thick, add small amount of water to thin.
Peel potatoes. Pat dry. Lay wooden spoon beside potato so you won't cut through it. Cut potato in thin slices (but not all the way through!). Place potatoes in microwave dish. Sprinkle with melted butter and the herbs. Microwave on High power for 10 minutes. (Rearrange potatoes after 5 minutes.) Let potatoes rest for 5 minutes. Sprinkle with grated Cheddar and Parmesan cheeses. Microwave for another 4 to 6 minutes until cheeses are melted and potatoes are soft. Sprinkle with salt. Serves as a side dish or as a main dish with a salad on the side.
Preheat oven to 350°. In large skillet, heat oil and brown chops. Drain. In greased 2-quart oblong baking dish, arrange potatoes, onion and chops. Add soup mix blended with water. Cover with foil and bake for 1 hour or until potatoes and chops are tender. Makes 4 servings.
Cream butter and sugar in bowl until light and fluffy. Add water and vanilla. Stir in flour and pecans. Chill, tightly covered, for 4 hours. Shape into ladyfingers. Place on ungreased cookie sheet. Bake at 325° for 20 minutes. Remove from pan; cool slightly on wire rack. Roll in confectioners sugar. Yield: 36 servings.
Boil beef and beef broth until beef is done. Remove 1 cup of broth and beef. Mix flour, salt and eggs. Gradually stir in broth to mixture. Pour in enough broth to make consistency of pie dough. Roll out on a floured surface. Cut into 1 to 2-inch squares. Drop squares into the boiling beef broth. Stir after all are in. Reduce heat to a slow simmer. Let cook for 30 minutes. Add beef anytime to pot. Poppie is done when tender.
Melt butter in a heavy saucepan or flameproof casserole; saute onion until soft and golden, but not brown. Stir in curry and rice; cook 2 minutes longer, stirring constantly. Add remaining ingredients; stir with fork. Bring to boiling; lower heat and cover. Simmer 15 to 20 minutes or until rice is tender and liquid has been absorbed. Remove bay leaf before serving.
Mix sugar, brown sugar, butter and eggs together. Add flour, nuts, chips and coconut. Bake in a 9 x 13-inch pan on 300° to 325° for about 1 hour. Cake will be heavy.
Combine graham cracker crumbs and margarine. Press into bottom of a 9 x 13-inch baking dish. Bake 8 minutes at 350° or microwave on High (100%) for 2 minutes. Turn dish a half turn after 1 minute. Cool. Beat together cream cheese and powdered sugar until smooth. Blend in whipped topping. Spread on graham cracker crust. Top with cherry pie filling.
In a bowl, mix together flour, sugar, baking powder, salt and corn meal. Add eggs, milk and oil. Mix with fork until smooth. Pour into greased 9 x 9 x 2-inch pan (cast-iron is best). Bake at 425° for 25 minutes.
Place 1 cup sugar in a heavy skillet; cook over medium-high heat, stirring constantly, until sugar melts and forms a light brown syrup. Reduce heat to low; gradually add boiling water in a slow stream, stirring constantly with a wire whisk. Remove from heat. Combine 1 cup sugar and flour in a heavy saucepan; stir well. Add egg yolks, milk and caramelized sugar mixture; stir well. Cook over low heat, stirring constantly, until mixture thickens. Stir in the chopped peanuts and vanilla. Pour into pastry shells.
Brown hamburger and drain. Add salt, pepper and garlic powder to taste. In roaster layer meat and potatoes. Cover with tomatoes. Put into oven and bake at 350° for half an hour or until potatoes are tender.
Mix all ingredients together and refrigerate. Pickles will appear thick but will develop water when in refrigerator. Pickles last indefinitely and will stay crisp.
Mix all ingredients. Can also add slivered almonds or pecans. Bake in microwave for 6 to 7 minutes or bake at 350° in oven for 30 minutes.
Combine all ingredients except bread. Stir until crumbly. Cut bread in 1/2 lengthwise, then in 8 pieces crosswise. (Each loaf should have 16 pieces.) Sprinkle 1/4 of topping into each of 2 greased 9 x 5-inch loaf pans. Arrange the pieces in each. Sprinkle each with 1/2 the remaining topping; cover and let rise in warm place until doubled (about 1 hour). Preheat oven to 350°. Bake 35 to 40 minutes. Turn out of pans immediately. Serve warm with a glass of milk. Yum, Yum!
Layer in greased casserole dish the sausage, then the eggs, salt and milk (mixed together), bread and cheese. Bake at 350° for 45 minutes or until done.
Mix all ingredients. Put in custard cups. Sprinkle with nutmeg. Bake at 450° for 25 minutes. Turn off oven. Leave in oven until cool.
Preheat oven to 350°. Grease 2 loaf pans. In large bowl, mix together flour, sugar and cinnamon. Make a well in the center of this mixture. Pour beaten eggs and oil in the well. Stir until dry ingredients just become moist. Pour thawed strawberries and juice into a container. With slotted spoon, dip out berries and gently stir into mixture. Then add juice gradually, stirring until batter is of proper consistency. You may not need all of juice. Bake at 350° for 1 hour. Cool in pan 15 minutes.
Wash scallops well and drain on paper towels. Saute mushrooms and scallions in butter. Put scallops in well-buttered casserole dish. Spread sauteed mushrooms and scallions over scallops and top with parsley. Pour on the chicken broth and squeeze lemon over top. Sprinkle bread crumbs over all. Bake in preheated oven at 375° for 15 to 20 minutes. Serve over rice. Makes 4 servings.
Bake pastry shells according to package directions. In medium pan, cook peppers in butter until tender. Add soup, milk, chicken and pimento; heat, stirring occasionally. Spoon into warm pastry shells. Makes 6 servings.
Melt Crisco, then add milk; set aside. Add all other ingredients together, except flour. Pour in milk and Crisco, then add flour. Knead well. Let rise 1 1/2 hours. Divide dough into 4 equal parts. Roll 1/4-inch thick, spread with oleo and cut pie shaped. Roll each piece up, starting at large end. Place on cookie sheet. May be frozen. Take out what you want to cook. Let rolls rise before baking.
Crush wafers. Mix eggs, sugar and margarine until smooth. Put 3/4 of crumbs in bottom of 9 x 13-inch pan. Smooth batter over crumbs. Cover with sliced strawberries. Cover with whipping cream (cream is to be beaten until stiff before topping on strawberries). Sprinkle other 1/4 of crumbs on top; refrigerate overnight.
Boil cabbage until just tender enough to core and separate leaves. Thoroughly mix ground beef, salt, pepper, garlic powder, eggs, onion, rice and 4 tablespoons of soup. Place 1/4 to 1/2 cup meat mixture in a cabbage leaf, folding leaf around meat to form a roll. Cover the bottom of a Dutch oven or other large heavy pot with cabbage leaves and 1/2 can of sauerkraut. Place rolls on top of sauerkraut. Cover rolls with remaining 1/2 can of sauerkraut and any excess cabbage leaves. Mix 2 cans of tomato soup with 4 cans water, 2 tablespoons vinegar and salt and pepper to taste. Bring to a boil. Reduce heat and simmer 1 to 1 1/2 hours. Serves 6.
Preheat oven to 350°. Blend cream cheese and 2 tablespoons butter until smooth. Add chicken, salt, pepper, milk, onion and pimiento and mix well. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/2 cup meat mixture into center of each rectangle. Pull 4 corners to top center; twist and seal. Brush top with 1 tablespoon butter. Dip in crouton crumbs. Bake on ungreased cookie sheet for 20 to 25 minutes or until golden brown. Makes 4.
Cream butter; add sugar and egg yolks well beaten. Sift the flour, soda, baking powder and salt together. Add alternately with liquids. Stir in cherries and nuts. Beat egg whites until stiff but not dry; add to mixture. Bake in two oiled layer cake pans for 40 minutes at 325°.
Beat cream cheese and sugar together well. Add rest of ingredients (except Cool Whip and nuts); mix. Fold in Cool Whip and nuts last. Spread into 9 x 13-inch Pyrex dish. Freeze. Keeps well 2 to 3 weeks in freezer.
In 13 x 9 x 2-inch baking pan, spread 1 cup sauce. Arrange a layer of noodles. Top with a portion of all other ingredients. Repeat layers until all are used. Gently press pieces into cheese mixture. Make sure sauce covers top and top with remaining cheese. Bake at 350° for 45 to 55 minutes. Allow to stand 15 minutes. Cut in squares. Serves 6 to 8.
Fry the bacon; crumble and set aside. Drain most of grease out of skillet. Saute the pepper and onion. Add the eggplant and remaining ingredients, except cheese and bread crumbs. Cook for about 5 minutes, stirring occasionally. Add crumbled bacon and about a cup of shredded Cheddar cheese. Spoon into lightly greased casserole; top with bread crumbs. Bake, uncovered, at 350° for 25 minutes.
Mix sugar, vinegar and spices, bring to boil. Add ground pears, peppers and onions and cook until all ingredients are good and hot (5 to 10 minutes). Pack in hot jars and seal.
Cook manicotti shells according to the package. Set aside to drain. In a separate container, combine 2 cups of Mozzarella cheese plus the next 7 ingredients. This is the cheese mixture. Stuff each shell with this mixture. Pour half of the spaghetti sauce on the bottom of a 13 x 9 x 2-inch pan. Arrange the shells in the sauce. Pour the remaining sauce over the shells. Bake at 350° for 25 minutes. Add the remaining cup of Mozzarella cheese over the top and bake for 5 more minutes or until cheese is browned. Makes 7 to 9 shells.
Cream the margarine. Mix in sugar substitute, water and vanilla. Add egg substitute to mixture. Sift dry ingredients; stir into mixture. Mix in chocolate chips and nuts. Drop on cookie sheet sprayed with nonstick spray and bake at 375° for 10 to 12 minutes. Makes 4 dozen cookies.
Mix crackers, sugar and melted oleo in 9 x 13-inch pan. Spread out on bottom. Mix jello and water, cool. Mix cream cheese, vanilla and sugar. Beat well chilled canned milk well. Mix together and put in pan on top of graham crust. Top with pie filling and chill.
Brown eggplant in a little olive oil. Saute onions in olive oil until soft and golden. Saute celery in olive oil until soft and golden. In small saucepan, mix sugar and wine vinegar. Add eggplant and all other remaining ingredients. Cover and cook over low heat for 20 minutes. Allow to cool. Refrigerate. Keeps in refrigerator 5 days. Can be frozen. Serve with pita or bagel chips.
In a glass dish, crumble 4 cookies and spread on bottom. Empty pie filling on top of cookies. Top with 4 remaining crumbled cookies. Heat in microwave for 5 minutes.
Mix celery, pepper, green beans, peas and pimentos together. Mix remainder of ingredients and add to vegetables. Marinate overnight, then drain.
Preheat oven to 400°. Cut butter into flour, baking powder, salt and 2 tablespoons sugar with pastry cutter until it looks like coarse meal. Press firmly into baking pan; arrange peaches on surface to cover. Sprinkle fruit with mixture of cinnamon and remaining sugar. Bake 15 minutes at 400°. Pour beaten egg yolks with cream over top and bake 40 minutes longer at 375°. Serves up to 12.
Cream together Crisco, brown sugar and eggs and a little milk at a time. Add all other ingredients. Pour in a greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes.