HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease cookie sheets. In a saucepan, bring raisins, fruits and water to a boil. Reduce heat and simmer gently until all water is absorbed. Set aside and cool. Sift dry ingredients together, minus the sugar. Cream shortening with sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla.
Dissolve gelatin in water. Bring to boil the pineapple, sugar and lemon juice. Add gelatin and let cool. Then add cheese and whipped cream. Mix together and let jell.
Combine cracker crumbs, egg, parsley, mustard, mayonnaise and pepper and stir to blend. Add crab meat and toss lightly with fork. Shape cakes with a light touch and chill for about 1 hour. Cook 3 minutes each side in 2 tablespoons of oil and 2 tablespoons of unsalted butter (can use all butter). Yields 8 to 9 cakes.
For each cup of heavy cream, mix 1 teaspoon unflavored gelatin and 2 tablespoons cool water. Heat over low heat until melted. Cool to room temperature. Whip the cream until it begins to mound. Slowly add gelatin in steady stream while still beating. When the cream stiffens, it is ready.
Prepare fettuccine according to directions on box. Add broccoli for last 4 minutes, drain. In a skillet heat butter over medium heat. Add chicken and cook until browned. Stir often. Add soup, milk, parmesan, pepper and fettuccine to chicken. Cook through, stirring often.
Combine apples, eggs and salad oil. Sift together rest of ingredients and add to apple mixture. Spread mixture in oblong pan. Bake at 350° for 45 minutes.
Preheat oven to 350°. Mix all ingredients except butter, almonds and noodles. Put in 2-quart casserole. Melt butter; add almonds and noodles and sprinkle on top. Bake 35 minutes. Serves 6 to 8.
Mix together all ingredients, except nuts, in a double boiler. Stir as it melts 5 to 8 minutes. Add nuts. Pour into buttered pan and let cool.
Mix ingredients with a beater. Pour mixture over a large amount of chicken pieces. Let set about 3 or 4 hours and drain. Put on grill. Cook until brown.
Mix flour, cornmeal and all dry ingredients together. Cut in butter with pastry blender. In large measuring cup, mix buttermilk, egg and corn. Stir into dry ingredients. Put into prepared muffin cups. Bake at 425° for 20 to 25 minutes. Let cool 5 minutes before removing from pan.
Heat soup in saucepan. Stir in lemon juice and gelatin which has been softened in cold water. Beat in softened cream cheese and sour cream. Chill until partially set. Fold in drained cut asparagus and chopped celery. Pour into an oiled 1 quart loaf mold or mold of your choice. Chill until firm. Unmold and garnish with hard-cooked egg slices or garnish of your choice.
Place all ingredients in a blender; blend to desired consistency. Freezes well. Makes 5 cups of salsa. Keeps well in refrigerator for a week.
Remove necks from squash and slice thin or chop. Combine with onion, butter and salt. Put in pan with small amount of water. Cut body of squash in two and scoop out seeds. If seeds are not too large, combine with contents of pan, or may be discarded. Place squash cut side down on top of other ingredients in pan. Cover and boil until tender, but still firm. Remove squash and arrange in pan coated with Pam. Mix chopped ingredients with cracker crumbs, cheese, pepper and garlic powder. Stir and mash with fork. Heap into cavities of squash and bake at 350° until lightly browned on top, about 20 minutes.
Mash cheese with a fork. Beat egg yolks and add to cottage cheese. Stir in other ingredients and beat by hand until smooth. Fold in stiffly beaten egg whites. Pour into unbaked pie shell. Sprinkle top with cinnamon. Bake for 15 minutes at 475°, then 15 minutes at 375° (1/2 hour in all).
In a bowl, mix ground meat, parsley flakes, salt, pepper, onion, soy sauce, eggs, garlic powder and ketchup. Form into meatballs and brown. Remove from pan to drain.
Marinate chops in 1 cup Calvados or apple brandy the night before. This makes the meat tender and tasty. In a large skillet, over medium heat, heat butter and oil. Add pork chops; brown on both sides. Add salt and pepper, then the mushrooms and onions. Cook, turning occasionally, until pork is tender, about 15 minutes. When done, remove chops, onions and mushrooms; keep warm. Add Calvados to skillet and scrape bits clinging to the bottom. Skim away any grease from the liquid. Gradually add cream and cook until slightly thickened. Pour over pork chops and vegetables. Sprinkle with parsley.
Mix flour and water with liquid detergent. Add desired color food coloring. Finger paint to create a masterpiece.
Combine softened cream cheese, deviled ham, pimiento, onion and pepper. Mix well. Chill in refrigerator. Form into a ball and cover with sliced almonds. Serve with Triscuits or your favorite snack cracker.
Cream together egg, shortening and sugar. Add milk, flour and berries. Mix well, then fill muffin pan 1/2 full. Bake at 375° or until brown.
Place cutlets on waxed paper. Flatten to 1/8-inch thick, using a mallet or rolling pin. Beat well the eggs, salt and pepper. Dredge cutlets in flour, dip in eggs and coat with breadcrumbs.
Simmer chicken, onion, carrot, celery, salt and bay leaf in 8 cups water until chicken is done, 1 1/2 to 2 hours. Remove chicken from broth. When cool, remove the skin and bones and dice chicken. Strain the stock and discard vegetables. If necessary, add enough water to make 1 quart.
Preheat oven at 350°. Spray lightly the bottom of casserole dish with Pam. Pour dry cake mix in dish. Add canned peaches with juice; cut butter into pats and place on top of peaches and cake mix. Wiggle some butter down into mixture. Cook for about 30 to 45 minutes at 350°.
Cook the macaroni until tender, drain. Cook frozen vegetables until tender. Mix together and season with the Italian dressing to suit your taste.
Sift flour, salt and baking powder over dates and nuts. In a bowl, beat egg yolks. Add sugar, flour and fruit mixture. Mix well. Fold in beaten egg whites.
Place rice in bottom of casserole dish. Place chicken, skin side down. Mix soup and seasoning package from box of rice and 1 1/4 cups water. Pour over chicken and rice. Cover and bake at 375° for 1 hour. Uncover and bake an additional 15 minutes.
Brown garlic in oil with sausage; then add tomatoes, salt and pepper. Simmer 30 minutes. Add basil and serve over spaghetti.
In a medium bowl, combine all dry ingredients. In another bowl, beat egg whites until frothy. Blend in remaining ingredients. Pour over dry ingredients. Stir until dry ingredients are moistened. Do not overmix.
Combine dry ingredients. Beat egg, oil and milk. Mix ingredients together. Pour into greased pan. Bake at 425° for 25 minutes.
Combine all ingredients in blender and blend until ice cubes are crushed. Serve immediately.
Mix all ingredients in top of double boiler. Beat constantly over boiling water until stiff peaks form. Remove from heat. Add 1 teaspoon vanilla. Beat well. This is good on coconut cake or devil's food cake.
Boil haddock and drain. Break up and put in greased 9 x 13-inch pan. Pour the mushroom soup over fish. Sprinkle minced onion, then sprinkle a layer of crushed crackers and dot with butter. Bake at 350° for 35 minutes.
Mix the chicken, celery, rice and water chestnuts and put into a 3-quart casserole dish. Spread mayonnaise over top of mixture, then slice the eggs over the top.
Wash and soak beans overnight. Put half into bean pot. Wash salt pork and place in center. Add remainder of beans, salt, pepper, mustard, molasses and 4 cups cold water. Cover. Put into slow oven and bake 8 hours. Add more water, if needed.
Blend ingredients in a bowl. Cover and refrigerate for at least 2 hours. Makes 2 1/2 cups. Serve in a hollowed out bread loaf with fresh vegetables and bread chunks for dipping. This is a quick and easy dip that is very tasty!
Melt chocolate in water. Carefully mix with well-beaten egg yolks and rum. Beat egg whites until they are stiff and gently fold them into the chocolate mixture. Pour into individual molds and chill for at least 4 hours. Serve with whipped cream. Serves 6 to 8.
Mix all ingredients. Place in 2 1/2 or 3 quart casserole. Bake 25-30 minutes at 350°. Though there's mayonnaise in the recipe, it freezes very well. To freeze, do not cook prior to freezing.
Place soda in boiling water and let cool, then add melted butter. Add egg, beaten well. Add dates, flour, baking powder and nuts. Bake 45 minutes.
Stir together all ingredients. Place in a greased loaf pan and bake 50 minutes at 350°.
Combine corn meal, flour and onion. Add egg. Gradually beat in milk. Drop from a spoon into hot fat. Fry until golden brown. Drain on absorbent paper. Makes 16 small ones.
Melt margarine in a 9 x 12-inch baking dish. Mix grated cheese with flour and then stir in milk until dough is the consistency of biscuit dough. Roll out dough on floured board or cloth, then cut into biscuits. Place biscuits in melted margarine, turning once to coat well. Bake at 400° until light brown.
Boil first 9 ingredients together slowly for about 1 hour. Then add shredded cabbage and continue cooking for 1/2 hour or so.
Combine water, sugar, honey, vinegar, catsup and lemon juice in saucepan. Bring to a boil and thicken with paste made from cornstarch and water. Great over meatballs or chicken.
Combine all ingredients in a 3-quart heavy saucepan. Heat to boiling, lower heat and simmer for 30 minutes. Keeps well in refrigerator.
Place cabbage, salt and pepper in oblong dish. Spread evenly. Pour soup over cabbage. Lay pepper over cabbage. Cover with cheese. Spread dressing over top of cabbage. Pour oleo over dressing evenly. Bake at 350` for 30 to 40 minutes.
1) Heat chicken broth in a medium to large sauce pan. As it is heating, add the hash browns. Bring to a soft boil, reduce heat and add *gravy mixture. Cook for 20 minutes on low heat. Serve. Top with shredded cheese if desired.
Brown ground beef or turkey and onion. Drain. Add vegetable alphabet soup and 1 can water. Simmer.
Melt oleo in a casserole dish. Beat eggs; add flour, salt and sugar. Blend	until smooth.	Add corn; mix well. Pour mixture into oleo; but do not mix. Bake for 45 minutes at 350°.
Slash franks every inch. In a skillet, brown franks in oil. Add onions with chili powder. Cook until onion is tender. Stir in soup and water; simmer a few minutes stirring often.
Slice the cooked potatoes into baking dish. Pour syrup made by boiling brown sugar, butter, water and salt over the potatoes. Bake at 350° about 30 minutes, basting occasionally.
Mix shortening, crunchy peanut butter, granulated sugar, brown sugar, salt, eggs, soda, baking powder and vanilla together in large bowl in mixer. Add flour and mix well by hand.
In a mixer bowl cream sugar and butter until light and fluffy, scraping bowl frequently. Add eggs and vanilla; beat at medium speed (about 2 minutes) until light and fluffy. Scrape bowl frequently. Stir together flour, baking powder and 1 teaspoon salt. Add to creamed mixture alternately with the milk, beating at low speed after each addition. Beat 1 minute at end. Turn batter into 2 greased and lightly floured 9 x 1 1/2-inch round baking pans. Bake at 350° for 30 to 35 minutes or until cake tests done. Cool 10 minutes. Remove from pans and cool thoroughly on wire racks.
In mixing bowl, combine uncooked sausage with cheese. Mix or knead until well blended (you can also use a food processor to mix the dough and it works real good)! Add biscuit mix and blend thoroughly. Shape mixture into 1-inch balls. Place 1 inch apart on baking sheet. Bake at 375° for about 10 minutes until nicely browned. Serve hot.
Cook 1st four ingredients 20 minutes with lid on. Add next 3 ingredients. Cook until tender with lid on. Add soup and cheese. Watch carefully so cheese won't burn. Sometimes you may need to add water to thin it out. Also good after it's been frozen.
Combine butter and salad dressing in a 3-quart pot. Cook shrimp in ingredients until done. Serve in bowls and dip toasted bread in mixture.
Mix dry and liquid ingredients together to form a ball like a pie crust. Cut in half. Roll 1/2 on foil (bottom) and put in jelly roll pan or cookie sheet. Roll other 1/2 on wax paper (top crust). Cover bottom with 1 can cherry pie filling, cover with top crust and remove wax paper. Seal edges. Bake at 375 degrees for 25 minutes (until a light brown). Cool then frost with 1 cup confectionary sugar with 1 teaspoon vanilla, 2 Tbsp. milk. Sprinkle with crushed nuts. Refrigerate until ready to use.
Brown hamburger; add sauce, onion and brown sugar. Simmer. In greased muffin tin, put 1 biscuit in each cup and shape into a cup. Spoon hamburger mixture into cups. Sprinkle Cheddar cheese over. Bake at 400° for 10 to 12 minutes.
Add meat and desired spices (I use all of them) and vegetables, bay leaves and broth into slow cooker. Cook on low for 8 to 9 hours.
Heat oven to 350°. Generously grease and flour oblong pan, 13 x 9 x 2-inch. Mix crumbs, nuts, brown sugar, cinnamon and butter; reserve. Blend cake mix, water, oil and eggs on low speed until moistened, about 30 seconds. Beat on medium speed, stirring occasionally, 3 minutes. Pour 1/2 of the batter (about 2 1/2 cups) into pan; sprinkle with half of the reserved crumb mixture. Spread remaining batter evenly over crumb mix; sprinkle with remaining crumb mixture. Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool. Drizzle cake with Vanilla Glaze.
Preheat oven to 325°. Place 50 (1 1/2-inch) paper baking cups on cookie sheet. In a medium size mixing bowl, combine the peanut butter, sugar and egg; stir until well blended. Press 1 1/2 teaspoons of mixture into each baking cup. In small bowl, combine milk and coconut; mix. Put 1 teaspoon of the peanut mixture. Bake for 20 minutes. Cool on wire rack.
In large bowl mix all ingredients and stir well. Place on medium fire until thickened, remove and pour in pie shell (of your choice). Place in refrigerator or room temperature until ready to serve.
Cook together in saucepan, rice, broth and salt. Bring to a boil. Cover. Turn heat way down and simmer 14 minutes. Turn off heat. Let sit 10 minutes. Add chicken, peas, onion and curry powder. Stir well. Bake at 350° for 20 minutes. May top with grated cheese.
Strip carcass of any large pieces of meat; dice enough meat to make 2 cups. Set aside.
Heat oven to 300°. Grease bottoms of muffin pans (15). Mix brown sugar, 1/4 cup nuts and cinnamon. Reserve. Beat bananas, oil, milk, vanilla and egg. Stir in remaining ingredients, all at once, just until flour is moistened. (Batter will be lumpy.) Divide batter into 15 cups. Sprinkle reserved mixture over top of batter on muffins. Bake for 20 minutes or until golden brown. Immediately remove from pan.
Melt chocolate chips approximately 2 minutes in microwave (longer if necessary). Stir in milk, marshmallows, margarine and nuts. Pour into greased 13 x 9-inch pan.
Mix all ingredients together; refrigerate at least 1 hour. Serve with mixed crackers and Pepperidge Farm pumpernickel or sesame sticks.
Mix pudding and milk according to package. Refrigerate until set. Fold in whipped topping or Cool Whip and chocolate chips. Place 24 graham crackers on baking sheet. Top each with 3 tablespoons of filling. Place another graham on top of them. Freeze for 1 hour or until firm. Wrap individual in plastic wrap and freeze. Makes 2 dozen.
This is a spicy mixture that can be used as either a sauce or a dip. Bake eggplant 1 hour at 350°, then slit skin on one side to drain while cooking. Peel cooked eggplant, skin the tomatoes, then chop very fine the eggplant, tomatoes and onions. Mix them all together along with other ingredients. May be served warm as a sauce or chilled as a Fritos dip.
Heat oven to 350°. Spray loaf pan with Pam. In medium bowl, combine flour, baking soda, cinnamon, nutmeg, pumpkin pie spice and salt. In large bowl with mixer on high speed, beat margarine and Twin sugar substitute until light and fluffy. Beat in egg until blended. Gradually add flour mixture; beat until combined. Add applesauce; beat until blended. Stir in raisins and nuts. Pour batter in pan. Bake for 45 to 55 minutes, until toothpick inserted comes out clean. Cool in pan on rack for 10 minutes; remove from pan. Let cool completely.
Brown meat, onion and celery in skillet. Salt and pepper to taste. Combine with eggplant, rice and cheese. Pour into greased baking dish. Top with crumbs. Bake at 350° for 20 minutes.
Cook noodles in boiling, salted water until tender and drain. Alternate the noodles, corned beef, cheese, soups, milk and onion in greased casserole (2-quart container). Bake at 350° for 45 minutes. Serves about 10.
Mix one package of cream cheese and other ingredients. Roll into a ball and harden in freezer for 10 to 15 minutes. Cover ball with other package of cream cheese. Excellent on party bread or crackers. Ball should be completely white.
Mix together chicken or celery soup, oleo, milk and prepared mustard. Layer in 9 x 13-inch pan. Drain sauerkraut and noodles. Layer in pan. Pour top mixture over top, then layer chopped onions, corned beef and cheese. Sprinkle bread crumbs over top. Cover. Bake at 350° until it bubbles up and cheese is melted.
Peel and dice potatoes and onion in a 4-quart saucepan. Cover about 4-inches with water and cook until tender. Add water to about 5-inches from top. After tender, add milk and butter. Bring to a scalding boil, then add egg and flour mixture which is called "rivels". Sprinkle over milk and potato mixture and stir constantly. Add a little at a time.
Melt margarine and add to all other ingredients. Mix well. Drop by 1/2 teaspoon on foil-lined cookie sheet. Drop far apart. Bake at 350° for 5-6 minutes or until brown. Allow to cool completely on foil. Remove by peeling foil from cookies.
Combine flour, salt and pepper in paper bag. Shake chicken pieces to coat. Brown chicken well on all sides in oil in skillet. Sprinkle with onion soup mix; pour in white wine. Add a little water. Cover. Simmer until tender, about 45 minutes. Yields 4 servings.
Cream sugars and lard (melted) together. Add beaten eggs. Then add flour, soda and baking powder. Add last four ingredients and bake in a 350° oven for 12 to 15 minutes.
Combine cream cheese, green chilies, green onions, black olives and garlic salt in a small bowl. Spread 1 heaping tablespoonful of cream cheese mixture on each tortilla. Roll up jellyroll fashion. Place seam side down on baking sheet; cover and chill 2 hours. Slice each tortilla roll into 4 pieces. Serve with picante sauce. Yield: 4 dozen.
Combine all ingredients until smooth. Pour into 2 round floured cake pans or a 9 x 13-inch rectangular pan. Bake 30 minutes at 350°. Top with Caramel Frosting.
Blend together. Pour into unbaked crust. Bake for 40 minutes in 325° oven.
Place water and vegetables in pot and cook until tender. Pour off water and save. Saute 2 tablespoons onion and parsley in margarine. Add flour and cook 1 minute. Add stock and skim milk and cook until thick. Add cheese and baking soda. Mix well and add vegetables and water they were cooked in. Serve hot with crackers.
Combine all ingredients together. Add apples. Drop large spoonfulls into hot oil. Fry until brown on both sides. Remove and coat in sugar.
Combine all ingredients except cool whip. Chill at least 2 hours. Fold in cool whip when serving.
Drain kidney and lima beans. Add pork and beans and other ingredients as listed. Mix all ingredients thoroughly and pour into a 2-quart casserole dish. Refrigerate. When ready to use, place in a 350° oven for 1 1/4 hours. Bake, uncovered, if you prefer less juice. Stir well before serving.
Mix all ingredients together and stir by hand. Pour into unbaked pie shell; bake in preheated 325° oven approximately 30 minutes until glossy and set. Serve warm with sliced bananas and whipped cream.
Cook onion in oleo until translucent. Combine next 5 ingredients. Add cooked onions to mixture. Place in a 9 x 13-inch pan.
Sift first 3 ingredients in a bowl. In a larger bowl, mix margarine until smooth. Beat in flour and vanilla until well blended. Refrigerate 1 hour. Shape into 1-inch balls. Place on ungreased cookie sheet about 1-inch apart. Flatten with fork. Bake at 375° for 10 to 12 minutes or until edges are brown. Makes about 3 dozen.
Fry out the fatback until brown. Remove from skillet. In the skillet or Dutch oven,	add the cabbage and turn to medium heat. Stir to coat cabbage with grease.	Cover with lid	and cook slowly until desired tenderness. Add salt and pepper to taste.
Preheat oven to 350°. Combine margarine, cranberry sauce and sugar in skillet; simmer on low heat until cranberry sauce melts, stirring often. Drain carrots. Add carrots to cranberry mixture, stirring well. Place in baking dish. Bake at 350° for 10 minutes.
Beat cream cheese until fluffy. Stir in next 4 ingredients. Cut 2 (1 3/4-inch) rounds from each bread slice. Spread with 1 teaspoon cream cheese mix, top with vegetables as desired. Makes 32 canapes.
Dissolve jello with the hot water; cool. Follow directions on cake mix, using 3 eggs and jello instead of the water. After baking the cake (timed according to the package), frost cake while still hot.
Place taco chips along the bottom of a microwave-safe baking dish. In a separate microwave-safe bowl, combine the rest of the ingredients (except the cheese!) and microwave on HIGH for 3 minutes. Stir and microwave another minute. Pour over chips and top with cheese. Cover and microwave on HIGH for 3 minutes.
Coat a wok or large nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey; saute 5 minutes. Add mustard and next 5 ingredients; saute 30 seconds. Add remaining ingredients; cook an additional minute, stirring constantly. Serve warm. Yield: 2 servings (serving size: 1 1/4 cups). Calories 175. Fat grams 2.3.
Cut corn from cob and scrape cob for additional corn milk. Sift dry ingredients together.
Split franks lengthwise. Place in a large saucepan. Mix flour with 3 tablespoons water in small saucepan, blending until smooth. Add remaining ingredients. Cook over low heat, stirring constantly, until thickened. Pour over franks. Simmer, covered, about 30 minutes. Yields 6 servings.
Bring Karo and sugar to a full boil in a large pan. Remove from heat; add peanut butter. Mix well. Add cereal; mix well. Drop by teaspoons on wax paper.
Bake at 350° for 25 minutes. Beat sugar and Crisco until creamy, adding eggs one at a time.	Sift flours together; adding to sugar Crisco mixture alternating with milk. Add flavors. Pour into 3 greased and floured pans.
Grease a 9 x 13-inch pan (no flour). Scatter pecans on bottom, then the coconut over the pecans. Mix cake as directed; pour over nuts and coconut. Blend sugar, butter, vanilla and softened cream cheese. Drop by teaspoons over unbaked cake. Bake at 350° until done (about 40 minutes).
Preheat oven to 325°. Shake flour in cooking bag and place in a 13 x 9-inch baking pan. Brush turkey with oil, sprinkle with seasonings and place in a large size Reynolds oven cooking bag (14 x 20-inch) with nylon tie. Put carrots, onions and celery inside bag around turkey. Close bag with nylon tie; make 6 (1/2-inch) slits on top of bag. Bake for 1 3/4 to 2 3/4 hours. Let stand 15 minutes before slicing.
Mix well and chill. Best with Tostitos. (May also add jalapeos and black olives.)
Pour in a 9 x 13-inch greased pan. Bake 40 minutes at 350°.
Preheat oven to 350°. Cut carrots in half crosswise, then quarter each piece lengthwise. Toss with oil. Put crumbs in paper bag. Shake carrots in bag to coat. Place in single layer in greased baking dish. Cover tightly. Bake for 20 to 30 minutes. Serves 6 to 8 people.
Preheat oven to 350°. Coat a 9 x 13-inch baking dish with nonstick cooking spray. In a large bowl, combine all the ingredients except the confectioners sugar; mix well and pour into the baking dish. Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool completely. Sprinkle with confectioners sugar, slice and serve. Makes 12 to 16 servings.
Preheat oven to 350°. Melt butter and cocoa together. Remove from heat. Stir in sugar and eggs; mix well. Spoon batter into a greased 9 x 13 x 2-inch pan. Bake at 350° for 30 to 40 minutes. Spread marshmallow cream on warm cake; cover with Chocolate Frosting.