HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Bake in greased and floured 9 x 13-inch pan. Pour water over oats and let stand 20 minutes. Cream the sugar and shortening. Add eggs. Beat well. Add oats and dry ingredients. Mix well. Bake at 350° for 30 minutes. While warm, spread with icing.
Place a layer of potatoes in a buttered baking dish. Add some minced onion and parsley. Sprinkle with some salt, pepper and flour and dot with butter. Repeat until all ingredients are used. Pour hot milk over potatoes and bake at 375° for 1 1/4 to 1 1/2 hours.
Brown ground beef. Add chopped green pepper and onion and simmer for 10 minutes. Add tomatoes and simmer for 5 minutes. Add cream of mushroom soup and simmer for 3 minutes. Pour over cooked, drained noodles. Chop cheese and melt into this.
In a large saucepan, heat oil over medium heat. Add garlic, onion, chili powder, cumin seed, chili flakes and coriander; saute 2 to 3 minutes. Add chicken meat cut into rough chunks. Stir in remaining ingredients, except masa, rice, cilantro sprigs and lime wedges. Bring to a boil; reduce heat slightly and simmer, stirring occasionally, until mixture is fairly thick but still slightly liquid, about 1 1/4 hours. Sprinkle in masa; stir and simmer until thick, about 15 minutes more. Serve over steamed rice; garnish with cilantro sprigs and lime wedges. Makes 4 to 6 servings.
Combine crumbs, 1/2 cup sugar and butter; blend well. Pack firmly into bottom of a 13 x 9-inch pan. Beat cream cheese until smooth. Add eggs, vanilla and remaining sugar; beat until fluffy. Spread over crumb mixture. Bake at 375° for 20 minutes or until done. Remove from heat; let cool. Combine blueberry pie filling, lemon rind and lemon juice in a saucepan. Place over low heat; bring to boiling point, stirring constantly. Cool. Spread over cheesecake; chill.
Heat Hormel chili and cheese over medium heat, stirring until cheese melts and mixture is hot. Add hot sauce and garlic salt. Serve warm with corn chips or tortilla chips.
Clean and slice mushrooms. Heat butter in skillet. Add mushrooms to skillet. Cook slowly, occasionally turning until brown. Makes 2 servings.
Blend sugar and oil. Add sifted dry ingredients. Add eggs, one at a time. Fold in carrots and nuts. Line loaf pan with waxed paper. Bake at 350° for 50 minutes or until done.
Combine chocolate and sweetened condensed milk. Heat the mixture on top of the stove or in the microwave, stirring frequently, just until the chocolate is melted and the mixture can be thoroughly combined. Remove the chocolate from the heat and stir in your choice of nuts, raisins or cereal.
Line large cookie sheet with foil. Spray with Pam. Lay crackers on cookie sheet. Melt butter over medium heat; add brown sugar. Bring to boil; boil for 1 minute only. Remove from heat and add baking soda. Pour mixture over crackers and spread with spatula so all crackers are covered. Bake no longer than 8 to 10 minutes at 375°. Remove from oven. Sprinkle with chocolate bits. Spread to cover crackers. Sprinkle with nuts. Let cool until set.
Heat sugar and margarine until mixture boils, then remove from stove and add beaten egg. Return to stove and add chopped dates. Boil until mushy. Remove from stove and add crushed vanilla wafers, vanilla and enough coconut to make a firm mix. Press into dish and sprinkle with a small amount of coconut. Cool and cut into bars.
Melt Velveeta and butter in double boiler. Remove from heat and add half and half. Place potatoes in 9 x 13-inch baking dish. Add sauce mixture; place in refrigerator for about 1 hour. Bake at 350° for 1 hour. No need to cover.
In medium saucepan over medium-low heat, melt margarine; add marshmallows, stirring until melted. Blend in dry Jell-O. Mix well. Pour over popped corn. Mix well with buttered hands. Form into balls; place on waxed paper.
Dissolve jello in boiling water. Chill until partially set. Fold in pineapple and juice, peaches, coconut and sour cream. Garnish with peach slices.
Cook bacon until crisp; set aside on a paper towel. Beat eggs with cream, salt, garlic and lemon pepper. Add cheese and broccoli; stir well. Crumble 1/2 of bacon; stir into mixture. Fold in 1/2 of tomatoes. Pour into a 9-inch pie plate; sprinkle with remaining tomatoes and bacon. Bake at 350° for 30 to 35 minutes, or until knife inserted in center comes out clean. Serve with crusty bread and green salad.
Make sauce and add cut up chicken. Bake at 375° for 15 minutes. Stir and bake 30 to 45 minutes more.
Brown meat with onion and bell pepper; drain. Add other ingredients and mix well. Put in a casserole dish. Bake at 350° for 30 minutes.
Put all ingredients into blender and process at high until smooth. Spread on hot toast or muffins. Yields about 1/2 cup.
Dump undrained pineapple into prepared 9 x 13-inch pan. Spread evenly. Dump in pie filling and spread in even layer. Sprinkle dry cake mix over cherry layer. Sprinkle pecans over cake mix. Put butter on top. Bake at 350° for 48 to 53 minutes. Serve warm or cool with whipped cream.
Mix everything together, then shape into rods (resembling your finger). Bake until bottom is lightly browned, then roll them into the sugar mixture. Set to cool on rack and roll again.
In one pot mix first four ingredients. Heat and mix well. In second pot, mix next 2 ingredients. Let come to a boil. Remove tea bags. Then add other ingredients with all ingredients. Mix all together. Heat and serve.
Place all ingredients in a covered 2-quart casserole. Bake at 350° for 1 hour. Stir after the first 1/2 hour.
Brown the hamburger meat and drain. Mix together in a large bowl: lettuce, hamburger meat, 3 medium tomatoes (diced), 1 bag chips (broken up), shredded cheese, 1 small chopped onion (optional) and 1 large bottle Catalina salad dressing. Chill and serve.
Dissolve gelatin in boiling water. Drain blueberries, cherries and pineapple. Measure the liquid you drained and save. Add enough water to equal 1 cup. Add this to the gelatin mixture. Stir in blueberries, cherries and pineapple. Pour into a 2-quart flat pan and refrigerate until firm.
In a large skillet, combine water, bouillon and horseradish. Bring to a boil. Add vegetables. Reduce heat, cover and simmer 10 minutes or until vegetables are tender. Add beef; mix well. Place equal portions of beef mixture on lettuce leaves. Top with sprouts, tomatoes and desired salad dressing; roll up. Secure with wooden pick. Refrigerate leftovers. Makes 4 to 6 servings.
Mix all together. Bake at 350° for 30 to 40 minutes or until done.
Strain juices from roasted poultry into measuring cup. Reserve 1/4 cup of fat and pan juices; discard the rest of fat. In saucepan, heat the 1/4 cup fat and stir in the flour until blended. Combine poultry stock with pan juices to make 2 cups. Slowly stir in juices to the blended flour, stirring constantly to avoid lumping. Cook and stir gravy until smooth and simmer 5 minutes. Add cooked chopped giblets.
Grate corn from ear. Add other ingredients and mix well. Cook slowly in baking dish until it thickens. Brown at 350°.
Brown chops on both sides. Add bouillon cube, boiling water, vinegar, soy sauce, sugar, pineapple and syrup, peppers and onions. Cover and simmer 1 hour. Remove chops to heated platter. Combine cornstarch and water; stir in liquid, cook stirring constantly until mixture is thick and clear. Serve over chops.
Heat oven to 400°. In a large saucepan, cook ravioli to desired doneness as directed on package; drain. Set aside.
Place potatoes in 9 x 12-inch casserole dish. Saute onions and celery in butter. Pour soup over potatoes. Add celery and onion, then pimento and shrimp. Top with grated cheese. Bake in 350° oven until bubbly, about 45 minutes. Yield: 8 servings.
Heat applesauce in sauce pan; Sprinkle jello over the applesauce. Stir until jello is dissolved. Add Seven Up. Chill until jello sets.
Mix all ingredients with mixer until well blended. Spread in a 9 x 13-inch baking dish. Sprinkle with topping. Bake for 35 minutes at 350°.
Bring to a boil the brown sugar, Worcestershire sauce, mustard and water. Add the bottle of barbecue sauce and the bottle of tomato ketchup. Simmer. Pour over previously cooked beef or pork (cut in small bits) and let simmer a few minutes. Good on buns. (This is good over leftover roast cut in small bits.)
Dissolve jello in boiling water. Add other ingredients. This makes 2 gallons. This punch may be frozen.
Mix sugar, eggs and shortening. Sift together flour, baking powder and salt. Roll into 2 logs. Let stand overnight. Slice and bake.
Use 1 tablespoonful of ammonia to 1 quart of water. Keep it in a quart jar with the lid screwed on. Use it in a spray bottle. It is just as good as any Windex you buy.
Stew raisins with water and let get cold. Cream sugars and shortening; add eggs and beat. Sift flour, baking powder, soda and spices. Add about 1/2 cup flour mixture and beat, then coffee. Add raisins before last 1/4 of flour. Mix thoroughly. Drop on greased cookie sheet. Bake at 325° to 350° for 12 to 15 minutes. Yields 62 to 65 cookies.
Wash and dry sweet potatoes. Rub a little grease over the skins. Bake until tender in a 425° oven for 30 to 60 minutes, depending on the size of potatoes.
Chop cabbage. Cook 10 minutes in salt water; drain. Mix all together in 10 x 6-inch baking dish. Heat milk, soup and cheese until cheese is melted. Top with bread crumbs. Bake at 400° for 10 to 15 minutes.
Mix together mayonnaise, celery, onion, green pepper, salt, pepper, soup and milk: heat. Mix tuna and noodles into mixture, pour into casserole dish. Bake at 425° for 20 minutes.
Mix cream cheese and confectioners sugar until creamy. Lay cream cheese out to get room temperature. Mix with marshmallow cream. Add Jell-O (dry).
Mix all ingredients and form into ball. Press into 8 x 4-inch loaf pan. Bake at 350° for 1 1/2 hours. When done, top with more barbecue sauce if desired.
Season scallops with salt and pepper. Coat with flour. Melt butter in 10 to 12 inch skillet over moderate heat. Add oil. Saute scallops for about 2 minutes on each side (until golden). Transfer scallops to platter. Pour off most of fat leaving just a film. Add 1/2 cup beef stock. Boil for 2 minutes, stirring constantly. Return scallops to pan. Arrange lemon slices on top. Cover pan and simmer for 10 to 15 minutes.
Lay peaches in the bottom of a 9 x 13-inch pan. Make a thick batter from next 6 ingredients. Spread batter over peaches. Mix together flour, sugar and cinnamon. Pour over batter, then pour boiling water over all. Bake 1 hour at 350°.
Mix jello as directed on package. Season vegetables with salt, pepper and vinegar. Allow jello to partly thicken. Add vegetables and mix well. Pour into mold and refrigerate.
Crush Oreo cookies and press in bottom of pan. Fix pudding as directions on box. Then add Eagle Brand milk and 1 Cool Whip. Mix well together, then pour mixture over crushed cookies. Then cover top with the other Cool Whip and grate a Hershey bar on top of Cool Whip. Chill for 2 hours.
Grind the first 5 ingredients and mix. Boil 5 minutes. Mix remaining ingredients and add to mix. Boil 5 minutes more. Pour into sterilized jars and seal. Makes about 11 pints.
Mix well and heat over low heat. Pour in shell. Bake at 350° for 45 minutes.
Cream margarine, Sugar Twin and egg in a bowl. Mix in applesauce and vanilla. Combine flour, baking soda, cloves, cinnamon, salt and nutmeg together in a large bowl. Combine contents of both bowls and beat well. Fold in raisins and oatmeal. Preheat oven to 375°. Spray cookie sheet with Pam. Drop mixture by teaspoonfuls onto prepared sheet. Bake 12 to 15 minutes until firm. Yield: 42 cookies. Calories: 112 per 2 cookies. Carbohydrates: 15 gm. Sodium: 96 mg. Fat: 5 gm. Cholesterol: 13 mg.
Mix flour, margarine and pecans together. Press into a 9 x 13-inch pan (set aside 1/2 cup for top). Bake at 350° for 15 minutes. Let cool.
Mix together. Pour in pan. Melt 1 cup chocolate chips and 1 tablespoon butter; spread over mixture and chill.
In 2-quart saucepan in hot butter, cook onion with rosemary until onion is tender. Stir in gravy, eggs, milk and 1/4 cup Parmesan cheese and paprika. Reserve 12 bread triangles. Lightly butter 12 x 8-inch baking dish. Layer 1/2 of the remaining bread and 1/2 of the remaining ingredients. Repeat layers; top with reserved 12 bread triangles. Pour egg mix over all; sprinkle with 1/4 cup Parmesan cheese. Cover overnight. Bake at 350° for 45 minutes and set.
Preheat oven to 425°. Spray muffin tins with Pam spray. Combine dry ingredients, then add milk, Kroger Break-free egg product, honey and oil. Mix until just moistened. Add raisins, bananas and nuts (if desired). Fill sprayed muffin tins. Sprinkle with cinnamon sugar if desired. Bake for 20 to 22 minutes.
Thaw lemon juice. Combine lemon juice, pineapple, grapefruit, sugar and water. Chill well. Pour into punch bowl. Add ginger ale. Add ice cream. Float ice ring in bowl.
Combine all ingredients. Bake in a Bundt pan at 350° for 45 minutes to an hour.
In a bowl, toss apples, pears and lemon juice. Add grapes and toss gently. In another bowl, combine water, vinegar, oil, mustard, sugar, salt and pepper. Pour over fruit and toss to coat.
Cook garlic in margarine over medium heat. Add broth, then tortellini. Heat to a boil. Simmer 10 minutes. Add spinach and other vegetables. Simmer 15 to 20 minutes more. Serve with grated cheese and crusty bread.
Boil 30 minutes, covered. Remove lid and boil, uncovered, until mixture turns red and syrup thickens. Put in clean, sterilized jars and seal.
Saute ingredients together. Cook ground beef, chopped onion, garlic and bell pepper in skillet. When cooked, remove from fire and add to cooked rice. Stir until well mixed, along with chicken liver.
Brown ground beef, onion and green pepper. Mix together remaining ingredients. After ground beef mixture is cooked, add to bean mixture. Pour in casserole dish and bake at 350° for about 40 minutes or until bubbly.
Mix well and pour into muffin pan. Bake at 350° for 15 - 20 minutes. Makes 24 muffins.
Mix leek soup mix, sour cream, mayo, spinach and water chestnuts. Chill for at least 2 hours or overnight. Tear out middle of pumpernickel bread. Put pieces on tray around loaf. Fill bread with dip. Serve.
Cut chicken into serving pieces. Place in a kettle and cover with water. Add salt and small bunch of parsley tied with a string. In a piece of cheesecloth, add rest of ingredients and tie together and add to chicken and water. Simmer slowly about 2 hours or until chicken is tender. Skim off fat and remove spices and parsley greens. Cook noodles separately. Add to chicken and broth.
Set oven to 325°. Mix together all ingredients and pat in a lightly greased pizza pan. Bake for 15 minutes.
Dissolve yeast in warm buttermilk; set aside. Sift together the flour, salt, soda and sugar. Cut margarine into dry ingredients. Add buttermilk-yeast mixture; stir until well blended. Knead and roll out to 1/4-inch thick. Cut with biscuit cutter. Spray pan with Pam. Place biscuits on baking pan so they are touching each other. Brush tops with melted butter. Place another biscuit on top of buttered biscuit. Brush top with butter. Let rise at room temperature 1 hour. Bake at 425° for 15 minutes, or until golden brown. Makes about 2 dozen.
Heat oven to 350°. Mix brown sugar and flour; beat in thoroughly eggs, milk, vanilla and butter. Fold in nuts. Pour in unbaked pie shell. Bake 50 to 60 minutes.
Cream margarine; add egg, sweetener and vanilla. Sift together dry ingredients. Add to first mixture along with applesauce. Blend well. Add dates and pecans. Turn into loaf pan lined with wax paper. Bake 1 hour at 350°. May also be baked as sheet cake. Adjust time for sheet cake.
Place steak onto a double piece of aluminum foil. Place remaining ingredients over meat. Securely wrap foil around meat and fixings; place on cookie sheet. Bake at 350° for 2 hours.
Prepare cake mix according to package. Bake in a 13 x 9 x 2-inch pan. Cool. Remove from pan.
Brown hamburger and drain. Combine all ingredients in casserole. Bake at 350° for 1 hour. (Recipe can be cut in half if necessary.)
Blend and chill at least 2 hours. Keep refrigerated. Serve with raw vegetables. (May use low-fat mayonnaise and sour cream.)
In large frypan, stir and break up beef in oil for 1 minute. Add onion, salt, pepper and rice. Mix well while sauteing for 2 to 3 minutes. Then add soup and water. Mix well. Turn cabbage into greased casserole. Pour mixture evenly over raw cabbage. (Do not stir.) Bake, covered, 1 1/2 hours at 325°.
Cook onions, mushrooms and garlic in butter. Add beef; cook until brown. Sprinkle flour, salt and pepper and mix in. Add consomme, tomato paste and vinegar. Simmer 10 minutes. Blend in sour cream and parsley. Heat. Serve over egg noodles.
Cream butter; add sugar gradually. Blend in salt, vanilla and flour. Mixture is stiff. Pinch off small pieces of dough. Place on ungreased cookie sheets. Bake at 400° for 12 minutes. Roll in powdered sugar while hot. Makes 4 dozen.
Mix shortening, sugar, eggs and flavoring thoroughly. Measure flour by dipping method or by sifting. Stir flour, baking powder and salt together; blend in. Chill at least 1 hour. Heat oven to 400°. Roll dough 1/8-inch thick on lightly floured board. Cut with 3-inch cookie cutter. Place on ungreased baking sheet. Bake 6 to 8 minutes or until cookies are a delicate golden color.
Melt shortening or oil, add beef and brown slowly. Add onions, garlic, green pepper, celery, pimentos, consomme, mushrooms, salt and pepper. Cover and simmer 20 minutes. Thicken with cornstarch blended with water and soy sauce. Simmer 5 minutes. Serve over rice.
Season meat with salt and pepper; drain grease. Layer meat, cheese and lettuce in shell and top with sauce.
Add the baking powder to the cornbread mix and prepare as directed on package. Melt butter in heavy skillet. Add squash, onion and pepper. Saute until tender. Transfer to casserole dish and add all other ingredients. Crumble cornbread and add, stirring slightly. Bake at 300° for 30 minutes.
Blend together first 5 ingredients. Stir in the remaining ingredients. Drop by teaspoon onto greased cookie sheet. Bake for 10 minutes at 375°.
Strawberry jam may be used. Bake in three layers at 325° for 45 minutes or until sides turn loose and springs back to touch.
Mix together (except chocolate) and shape into eggs. Then dip in chocolate. Makes about 40 eggs.
Brown meat and then place it in bottom of 2 1/2 quart baking dish. Top with onions and potatoes, salt and pepper. Mix soup and milk; pour over top of other mixture. Bake at 350° for one hour; top with cheese and melt if desired.
Fry onion, pepper and meat until mixture falls apart. Stir in tomatoes, rice, chili powder, salt and pepper. Pour into greased 2-quart dish. Cover and bake at 350° for 1 hour.
Beat butter and sugar. Add egg. Add rest of ingredients. Fold in apples. Bake at 350° for 30 minutes.
Preheat oven to 275°. Mix sugars and flour. Mix the butter pieces with the flour mixture in a large plastic bag. Knead lightly until dough holds together. Remove from bag. Shape dough into 1-inch balls. Place on ungreased cookie sheets 2 inches apart. Flatten each cookie with a cookie press, fork or the bottom of a glass. Bake 1 hour to 1 hour and 15 minutes (or until pale golden). Remove from cookie sheet. Makes 3 to 4 dozen, depending on size.
Brown ground beef and onions in skillet; drain fat. In an oblong baking dish, layer meat and onions, soup and cheese, then top with Tater Tots. Bake at 350° for 35 to 45 minutes, until Tater Tots are brown.
Boil sugar and water, without stirring, until it spins a thread when a little is dropped in water. Pour slowly into the stiffly beaten egg white. Beat until thick. Add vanilla and drop from spoon onto wax paper. Sprinkle with chopped nuts or place 1 nut on each piece.
Mix all ingredients together and form into small meatballs. Place in pan and bake for about 1 1/2 hours. Then remove from oven and drain off excess grease. Bake at 350°.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour after each addition until smooth. Fold in beaten whites. Pour into 3 (9-inch) layer pans, greased and floured. Bake at 350° for 30 to 35 minutes. Cool.
In a large bowl, put fruit and sprinkle with lemon juice. Mix sugar, tapioca and salt. Toss lightly into fruit. Let stand 15 minutes, then pour into pie crust, mounding in the center. Cover with top crust, folding edges under each other to seal. Make 4 slits in the top of the crust. Brush top with egg yolk and water mixture. Bake in a preheated 425° oven for 45 to 50 minutes or until golden brown. Makes 8 servings.
Mix ingredients except chili sauce and grape jelly. Shape mixture into meatballs about 1 inch thick. Brown meatballs and remove fat. Place jelly and chili sauce in skillet. Stir until melted and add meatballs. Simmer 30 minutes, stirring every 10 minutes.
Mix yeast, warm water, sugar and salt. Add eggs. Mix oil with boiling water. Add to first mixture. Add flour 1 cup at a time. Let rise 1 hour. Mash. Pinch off and roll in melted butter. Can put in loaf pan or cake pan. Let rise 45 minutes to 1 hour. Bake in a 350° oven.
Omit 2 eggs and 1/2 cup oil from recipe directions on box of brownies.
Mix all together. Put in a 2 1/2-quart casserole. Bake at 350° for 45 minutes.
Cook spaghetti and drain. Cook chicken until done and remove skin and bones. Tear into small pieces. In skillet, melt butter and add chopped onion, celery and bell pepper, cooking until tender. In boiler, add chicken broth left from chicken, then add the two soups, chili powder and Worcestershire sauce and cook until blended. Mix all ingredients. Put in casserole and sprinkle with grated cheese.
Combine ingredients in large saucepan; heat to boiling, stirring often. Boil rapidly until berries all pop open (5 to 10 minutes). Remove from heat. Serve warm or chilled. Makes about 4 cups.
Mix ingredients together and bake at 300° to 325° for 1 hour. Do not overbake. Let stand for a while in pan. Grease and line pan with wax paper.
Combine all ingredients except zucchini; beat well. Stir in zucchini. Pour mixture into a greased 9 x 13-inch baking dish. Bake at 350° for 35 minutes or until brown. Let stand 10 minutes; cut into squares. Serve warm.
Braise cutlets on top of stove. Put in bottom of baking dish, then add medium sliced potatoes, then carrots and onions on top. Add Prego sauce, a little water, salt and pepper. Bake, covered, 1 1/2 hours at 350°.
Brown hamburger with onion. Drain grease, then add other ingredients. Simmer for about 15 minutes.
Mix well; pour in 9 x 13-inch pan (greased). Bake 40 to 45 minutes at 350°.
Break bread into pieces and put bread into greased 9 x 13-inch baking pan. Beat eggs; add mustard, salt and milk. Mix and pour over the bread crumbs. Spread shredded cheese over all; cover tightly with Saran Wrap and refrigerate overnight. Bake the next day in a 325° oven for one hour.
Combine chicken with chiles, onion and soup. Spread tortillas with butter, then cut in half. Arrange 6 tortilla halves in buttered 13 x 9-inch shallow baking pan. Cover with 1/3 of chicken mixture and sprinkle with 1/3 of shredded cheese. Repeat layers twice. Pour chicken broth over all. Cover with foil and bake at 400° for 25 to 30 minutes. Remove foil about last 5 minutes. Makes 4 servings.
Preheat oven to 350°. Melt 1/2 cup chocolate chips (over hot water or in microwave). Stir until smooth. Cool to room temperature. Dissolve coffee in boiling water; set aside.
Heat oven to 350°. Grease square 8 x 8 x 2-inch pan. In medium bowl mix butter, sugar and vanilla. Add eggs; beat well with a spoon. Gradually add flour, cocoa, baking powder and salt, beating until well blended. Stir in chips. Spread into prepared pan. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely.
Cut elephant into bite size pieces. This will take about 2 months. Reserve trunk to store pieces in. Add enough gravy to cover. Cook over fire about 4 weeks. This serves 3,800 people. If more are expected, more rabbits may be added. Use only as necessary. People do not like to find hare in their stew. If elephant does not suit your taste, substitute donkey.