HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter; gradually add brown sugar, beating at medium speed with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add melted chocolate, coffee granules, and yum extract; mix well. Stir in flour and nuts. Pour mixture into pastry shell. Bake at 375° for 25 minutes; cool completely. Shill. Garnish with whipped cream, if desired.
In a well-greased 9 x 13-inch pan, spread pecans and coconut. Mix the cake mix as directed on package. Pour over pecans and coconut. Mix remaining ingredients. Add enough milk to make mixture pour over cake mix. Bake for 55 minutes at 350°.
Cut cabbage into 1 1/2 to 2-inch chunks. In a large, nonstick skillet, stir-fry cabbage and onion with wine for about 10 minutes or until cabbage becomes limp. Season with garlic powder, oregano, parsley, salt and red pepper. Combine tomatoes and sugar; add to cabbage, mixing thoroughly. Cover and simmer until cabbage is tender (about 30 minutes). Stir occasionally and, if necessary, add a little water to prevent sticking.
Combine all ingredients except bread and margarine. Mix until well blended. Cover and refrigerate all day. Before placing in 350° oven, cube the bread and coat with margarine. Scatter over turkey mixture. Bake, uncovered, about 1 hour.
In large greased casserole dish layer chicken, onions and eggs. Mix soups, broth and canned drained vegetables, pour evenly over chicken mixture. Mix milk, mayonnaise and flour to form crust when poured over top. Bake at 350° for 1 to 1 1/2 hours.
You will need 1 large (14 x 20-inch) oven cooking bag.
Cut crusts off about1 1/2 loaves bread. Roll slices of bread flat with rolling pin. Spread each piece with about 1 teaspoon cream cheese mixture; roll up. Dip in melted butter, then sugar and cinnamon mixture. Bake 400° for 10 minutes.
Drain fruit and save 3 cups of juice and cook puddings with juice until thick. Let cool and pour over fruit. Use any fruit you like as long as you have 3 cups of juice to add to your pudding.
Pick and wash turnip greens. Tear into bite-size pieces. Peel the turnip roots and slice. Rinse salt pork and cut into 2-inch pieces. Combine salt pork and water in a large Dutch oven; bring to a boil. Cover; reduce heat and simmer 30 minutes. Add turnip greens; cover and cook 10 minutes. Add turnip roots and bacon drippings. Cover and cook 15 to 20 minutes or until greens and roots are tender. Serve with green onions.
Cream the shortening and sugar. Add egg and applesauce. Sift flour, soda, salt and spices. Add to first mixture. Add vanilla, nuts and dates. Bake at 350° for 25 minutes in a 12 x 18-inch pan.
Heat oven to 325°. Generously grease and flour 12-cup fluted tube pan. In large bowl, combine cake ingredients. Blend on low speed until ingredients are moistened. Beat 3 minutes at medium speed. Pour into prepared pan. Bake at 350° for 40 to 50 minutes or until toothpick inserted in the center comes out clean. Remove cake from oven. Prick deeply every inch with a fork. In small bowl, blend glaze ingredients until smooth. Spoon half the glaze over hot cake in pan. Let stand 10 minutes; invert onto serving plate. Spoon remaining glaze over cake.
Saute onion in small amount oil or butter. Add beef. Drain when cooked. Prepare pasta and begin layering ingredients in a 9 x 13-inch baking dish as follows: pasta, Ricotta, Prego, beef, Cheddar and Mozzarella. Continue layering until pasta is gone. Bake at 350° for 30 to 40 minutes.
Mix the first 4 ingredients and form a ball. Chill until firm, then roll in nuts. Cover and refrigerate. Allow to reach room temperature before serving with crackers.
Mix sugar, flour and salt together. Add water and stir until smooth, add butter, boil for 5 minutes, stirring constantly. Add vanilla. Pour over pudding and serve hot. Yields 6-8 servings.
Chop vegetables and add to 1 can of chicken broth (2 to 3 cups). May use bouillon. Cook 20 to 30 minutes. Add 1 quart of milk and bring to a boil. Thicken with 2 to 4 tablespoons of cornstarch. Add cheese. Beat with spoon until melted. Do not boil.
Saute onion and margarine. Blend in flour, salt and pepper. Add sour cream, stirring constantly. Cook until smooth and thickened. Add beans. Put into deep casserole. Top with cheese. Bake at 350° for 15 to 20 minutes. Serves 6.
Drain peaches and strawberries. Add together in a large bowl. Add pineapple with juice. Next, add pudding and Tang together and mix well. Refrigerate overnight. When ready to serve, add bananas. This will keep in refrigerator for 7 to 10 days.
Melt hershey bars on low in microwave, stirring constantly. Stir in cool whip and marshmallow creme. Spoon into crust. Chill and serve.
Add lasagna noodles to boiling water one at a time so you do not stop the water from boiling. Boil 15 minutes or until tender. Drain, rinse with cold water and drain thoroughly again. Blend Ricotta cheese, egg whites, spinach and parsley. Add minced garlic to spaghetti sauce.
In a large bowl, blend the flour, salt and Crisco. Make a paste of 2/3 cup flour and 1/2 cup warm water. Stir the paste into flour mixture until you can gather it into a ball. Kneading the ball will not be a problem.
Cream sugar and butter, add eggs. Stir in bananas (the riper the bananas the better the flavor) and lemon juice. Add flour, baking powder and salt. Mix quickly. Stir in nuts. Bake in greased loaf pan 1 hour at 350°.
Soak cucumbers, peppers, cabbage, onions and tomatoes overnight in salt water (1/2 cup salt to 2 quarts water). Drain. cook carrots and green beans until tender. Mix all ingredients and boil 10 minutes. Pack in sterilized jars and seal.
Mix together first 3 ingredients in freezer and finish filling with drinks to freezer line for 1 gallon freezer. Freeze and serve.
Mix and bake in greased and floured Bundt pan or loaf pans. Bake at 350°.
Cover dried fruit with water and cook until done. Cool slightly and add cream. Combine sugar, cinnamon and flour and stir in enough water to make a thin paste. Add to fruit and cook until thick, stirring constantly. Serve either hot or cold.
Cook sweet potatoes in boiling water until done. Peel and mash real fine, add slightly beaten eggs to mixture and mix well. Form into balls around marshmallow, then roll in crushed corn flakes. Place into baking dish being careful not to crowd. Set aside while topping is being prepared.
Cut steak into 6 to 8 strips (1-inch thick). Sprinkle with tenderizer. Wrap each with bacon; fasten with wooden picks. Stir together the mustard, juice and brown sugar; brush over steak sticks. Grill over hot coals about 10 minutes, turning frequently and brushing with additional mustard mixture. Remove wooden picks; serve on toasted buns. Serves 6 to 8.
Bake in a 9 x 13-inch pan. As soon as you take cake from oven, make holes in top with fork. Combine the icing and pour over cake.
All ingredients must be cut. Heat wok with oil. Add 2 or 3 tablespoons ginger root and garlic cloves. Brown. Add cut-up meat; broil real good. Add vegetables and 2 or 3 tablespoons soy sauce. Stir constantly. Vegetables should be crisp (not overcooked). Add cheese (if using it) after veggies have cooked 2 or 3 minutes. Serve over rice or just plain.
In a blender container or food processor bowl, combine berries and apple juice; blend or process until pureed. Transfer to saucepan. Stir in cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in Equal, lemon peel, lemon juice and margarine. Serve over pancakes, waffles or French toast. Makes 1 cup.
Wash broccoli. Cut florets and tender stems below. Wash and cut red onions into rings. Place in salad bowl. Shred 4 ounces of Swiss cheese on top. Sprinkle bacon bits on top.
Put ingredients in blender in order. Blend 2 to 3 minutes on high. Pour into a 9-inch pie plate sprayed with Pam. Sprinkle with cinnamon or nutmeg. Chill at least 2 hours.
Put squirrel into a pressure cooker; cover with water. Cook at	10 pounds pressure for 30 minutes. Let pressure go down slowly. Lift meat out; set aside. Season broth with butter, salt and pepper.
Place rice in a greased 11 x 7 x 1 1/2-inch baking dish. Cook onions, stirring constantly, in skillet until tender. Add broth and remaining ingredients. Bring to boil and pour over rice. Cover and bake at 375° for 25 minutes or until liquid is absorbed and rice is tender. Stir before serving. Yields 8 servings.
Salt and pepper inside and out. Place in roaster or turkey pan with 6 cups of water. Tightly cover with lid or heavy-duty foil. Bake the bird in a 500° preheated oven for 1 hour. Turn off oven and do not open the door for 12 hours. It does work and your turkey will be moist and tender.
Blend everything well. Refrigerate. Will keep for 21 days. Discard when oil starts to separate. Makes 1 quart.
Brown beef lightly in fat. Stir with fork to break up meat. Add onion, cook a few minutes. Add remaining ingredients, cover and simmer 30 minutes or until vegetables are tender.
Mix first 4 ingredients in saucepan. Boil 1 minute. Stir in rest of ingredients. Beat well. Spoon onto waxed paper and cool.
Saute butter, green onion, bell pepper and celery. Add chicken to saute mixture. Add chicken broth. Melt cheese. Add to mixture, corn, tomatoes, mushroom soup and celery soup. Spray casserole dish with Pam. Cover with crushed chips on the bottom of the dish. Top with mixture, then on top of mixture add second layer of crushed chips and top with rat trap cheese. Bake at 350° for 30 to 45 minutes, until hot and bubbly.
Dice meat or run through grinder. Heat meat, onion and part of broth. Make thickening with flour. Add to heated meat. Place a 16 dipper of meat mixture over crust. Fold over and seal edges with fork. Perforate with fork. Bake at 400° for 30 to 35 minutes. Pour gravy over, eat and enjoy!
Saute onions and celery in margarine. Slice water chestnuts. When onions are done, add rice, broccoli, soup, evaporated milk and water chestnuts. Mix in one third of the cheese. Pour into a greased 9 x 13-inch pan and cover with remaining cheese. Bake at 350° for 40 minutes.
Beat milk, sour cream and pudding mix until smooth. Place a third of the banana slices into pastry shell. Top with half of the pudding mixture. Repeat layers. Arrange the remaining bananas on top. Cover with whipped topping. Chill for at least 2 hours.
Brown sausage over medium heat with diced onions and green peppers. Drain fat. Add mushrooms and Ragu sauce. Simmer 20 minutes. Serve over cooked spaghetti noodles. This is quick, easy and delicious!
Mix all ingredients in order given. Place in 8-inch square pan. Bake at 350° for 1 to 1 1/2 hours. Drain off grease as necessary.
Scald milk. Add sugar and flavoring. Mix together. Stir slowly into beaten eggs. Pour into unbaked pie shell. Bake at 400° for 20 to 25 minutes.
Pour boiling water over Shredded Wheat. Add molasses, shortening and salt. When cool, add eggs and yeast (dissolved according to directions). Add enough flour to make a good dough. Knead well, at least 5 minutes; the more, the better. Let rise double in bulk. Punch down and let rise again. Put in pans. Let rise. Bake 1 1/4 hours at 350°.
Use a 9 x 13-inch pan. Sift the first 3 ingredients; set aside. In a small bowl, combine the next 3 ingredients; set aside.
Melt margarine; add flour, 1 tablespoon powdered sugar and nuts and mix together. Pat down into a 9 x 13-inch pan. Bake 20 minutes at 350°. Set aside to cool.
Line two 9-inch square pans with foil; set aside. In large mixing bowl, combine chocolate chips and 4 tablespoons butter with sweetened condensed milk and vanilla. Microwave on High, stirring after each minute, until mixture is smooth. Stir in 2 cups nuts. Spread evenly into pan.
Brown pork chops. Place uncooked noodles in a greased 9 x 13-inch pan. Add browned chops. In same pan, saute onion and celery until tender. Pour over pork chops. Add tomatoes. Mix tomato soup and water. Stir well, then pour over pork chop mixture. Cover and bake 1 hour at 350°.
Preheat oven to 375°. Skin chicken parts. Place in 9 x 13-inch baking pan. In separate bowl, mix preserves, Russian dressing and onion soup mix. Pour mixture over chicken. Bake at 375° for 45 to 60 minutes. Serve with rice.
Heat oven to 400°. Grease a 9 x 1 1/4-inch pie plate. Mix chicken, zucchini, tomato, onion and cheese. Spoon evenly into pie plate. Beat the remaining ingredients for 15 seconds on high speed or until smooth. Pour evenly over chicken mixture. Bake 35 minutes or until knife inserted in middle comes out clean. Let cool 5 minutes before cutting.
Sift together cake flour, sugar, baking powder and dash of salt. Make well in center and add in this order: salad oil, yolks and pineapple juice. Beat until smooth.
Cream sugar, Crisco and margarine. Add eggs one at a time and beat. Add flour and milk alternately. Add flavorings and mix. Pour into large, greased tube pan. Bake at 325° for 1 1/2 hours. Small tube pan is not big enough.
Cook and drain ground beef. Layer tater tots in casserole dish. Pour ground beef over tater tots. Mix cream of chicken and cream of mushroom together pour over ground beef. Top with shredded cheese. Put in oven at 350° for 45 minutes.
Wash, peel or scrape carrots and grate. Mix with bread crumbs. Beat eggs. Add milk, salt and melted butter and combine with carrots and bread crumbs. Fill a well-greased ring mold and set mold in pan of hot water. Bake in slow oven (325°) until firm. Turn mold onto hot dish and fill center with creamed fish of creamed eggs.
Mix crushed pretzels, sugar and margarine together. Press 3/4 of mixture into bottom of 9 x 13-inch pan. (Reserve 1/4 of mixture for topping.) Bake at 350° for 10 minutes; cool.
Heat oven to 350°. Mix all ingredients except bacon. Shape mixture into 6 little loaves. Crisscross 2 half slices bacon on each loaf, tucking ends under loaves. Place loaves on rack in shallow baking pan; bake uncovered 50 minutes.
Cream butter and sugar; add egg and vanilla. Mix flour and salt and add to creamed mixture. Chill at least 2 hours. Roll out on floured surface to 1/8-inch thick. Cut out and bake at 325° approximately 10 minutes. Do not let cookies get brown.
Mix flour and melted butter. Spread in a 9 x 13-inch pan. Sprinkle with nuts. Bake at 350° for 20 minutes. Cool. Beat powdered sugar and cheese. Fold in 1 (8 ounce) Cool Whip. Spread on crust.
Mix eggs, sugar, flour and margarine; add milk and vanilla. Beat well and pour mixture into an unbaked pie shell. Bake for 30 minutes in a 400° oven.
Mix rice, curry powder, salt and onions with oil and vinegar. Marinate	overnight and then mix with other ingredients.
Mix first 3 ingredients; set aside. Mix eggs, peaches, oil and cereal with milk. Let stand. Add flour mixture. Stir. Place in muffin pans and bake at 400° for 20 minutes.
In a large pot, saute carrots, celery, onions, garlic and cabbage in butter until brown (about 20 minutes). Add tomatoes with fluid and next nine ingredients. Bring to a boil and simmer for 30 minutes or until rice and vegetables are tender. Add beans and spinach (cook before adding) and bring entire soup to a simmer. Add water if needed. Serve with Parmesan cheese. Makes about 18 cups (4 1/2 quarts).
Brush BBQ grill with oil. Turn to medium high. Place Cajun Rub and 1 pound of fish nuggets in a paper bag. Shake until pieces are well coated. Thread onto pre-soaked skewers. Cook on hot grill for 3 - 5 minutes each side. Serve with lemon wedges, as an appetizer for 4 or as a main dish for 2.
Crush cookies and mix with softened margarine, press firmly into 9 x 13-inch pan. Refrigerate 15 minutes. Beat cream cheese, sugar and 2 tablespoons milk in a medium bowl until smooth. Gently stir in 3 cups of whipped topping. Spread over crust, pour milk in a large bowl. Add pudding mix, beat, spread over cream cheese mixture and refrigerate until set. Use rest of Cool Whip to top. Sprinkle with nuts (optional). Refrigerate 4 hours or overnight. Cut into squares.
Arrange chips in a 9 x 13-inch Pyrex pan. Cook ground beef and onion together; drain. Put on top of chips layers of soup, beans and Ro-Tel tomatoes. Top with cheese. Bake in a 350° oven for 30 minutes.
Cream together the margarine, cream cheese and powdered sugar. Mix in milk, instant pudding and Cool Whip. Crush large bag of Oreo cookies into crumbs. In a large clean flowerpot, alternate layers of cookies and pudding. Begin and end with cookies. Use the plastic Cool Whip lid in bottom of flowerpot to prevent leaking. Decorate with plastic flowers and serve with a garden spade.
Cream the sugar and melted butter. Add other ingredients. Mix with mixer. Pour into unbaked pie shell. Bake at 350° for 4 minutes. Needs no refrigeration.
Fry together the hamburger, onion, peppers and celery. Combine remaining ingredients and add the hamburger mixture. Simmer all together for at least 30 minutes. Serve hot on buttered round rolls. Serves 12-15.
Bake for 20 to 25 minutes in medium oven. Let cool and cut in squares. Do not overcook. Will be soft until cool. Use greased cookie sheet to bake.
Dissolve jello in hot water. Add cheese. Whip with electric mixer. Set in refrigerator. Whip milk. Fold in jello mixture. Pour in pan lined with graham cracker crumbs. Sprinkle crumbs on top and chill.
Combine drink mix, grape juice and apple juice in large pitcher. Stir to dissolve and chill well. Just before serving add soda and fruit. Serve over ice.
Mix all fruit together. Save juice from pears, peaches and pineapple. Pour dry pudding mix over fruit. Pour juice over pudding, then mix. Do not use juice from cherries.
Clean carrots, slice and cook until tender. When cool, add cleaned, sliced onions and pepper rings. Combine tomato soup, vinegar, salad oil, Worcestershire sauce, mustard and sugar. Mix well and pour over vegetables. (Cauliflower may be added.) Refrigerate several days.
Mix all ingredients and bake in custard cups or in 1 1/2-quart casserole 25 to 30 minutes in 350° oven. Cool. Top with whipped cream.
Grease bottom of 2 loaf pans. Beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla. Lightly spoon flour into measuring cup. Stir in flour and remaining ingredients. Blend well. Bake at 350° for 50 to 60 minutes. Makes 2 loaves.
Combine all ingredients. Pour into greased casserole dish. Dot with butter. Bake at 350° until brown around edges. Serve immediately.
In saucepan, cook bacon until crisp; remove with slotted spoon and set aside. In bacon fat, saute onion until light brown.
Combine dry gelatin, vanilla pudding mix and marshmallows; stir in boiling water. Cook over low heat until all ingredients are dissolved. In a 9 x 13-inch dish, pour peaches and all but 1/2 cup of the liquid. Pour hot jello mixture over peaches; stir to blend. Refrigerate until firm. Serves 8.
Beat eggs, milk and seasoning salt. Stir in remaining ingredients. Pour into greased oblong baking dish (12 x 7 1/2 x 2-inches) or square baking dish (8 x 8 x 2-inches). Cook uncovered in 325° oven until omelet is set and top is golden brown, 40 to 45 minutes. Makes 6 servings.
Mix sugar, salt, cornstarch and flour. Add eggs (beaten), vanilla and coconut flavoring. Add squash and coconut. Pour in pie shell and bake at 350° for 45 to 60 minutes.
In order, place meat and vegetables into large casserole in layers. Do not stir it, layer it. Pepper to taste. Sprinkle with tapioca. Pour 2 cans golden mushroom soup and 2 cans French onion soup over vegetables and meat. Cover and bake in 350° oven for 4 hours. Do not lift the lid while baking. Stew will have a thick brown gravy and meat will be brown. Enjoy!
Dissolve Jell-O in 2 cups boiling water. Add sugar and additional water. Add juice; mix well. Freeze, stirring occasionally. Add 1 quart ginger ale just before serving.
Place all ingredients into a 6-quart pan. Do not drain juice! Cook on stove on medium temperature for about 1/2 hour. Serves 6 people.
Place half the ingredients in blender in the order given. Mix with first half in blender. Add rest. Blend well. Pour into a 9-inch pan sprayed with Pam. Makes its own crust. Bake at 350° for 40 minutes.
Beat all ingredients in small mixing bowl at medium speed until well blended. Refrigerate. Serve with vegetables, crackers or baked potato topper. Makes 2 cups.
Combine and simmer for 30 minutes. (Put allspice and cloves in tea ball.)
Mix sifted flour, milk and oil together with spoon. Place extra flour in larger pan or cutting board to roll out biscuits on. Roll dough out in hands to make biscuits or place ball of dough on cutting board and roll to desired thickness. Cut biscuits out with biscuit cutter and place in lightly greased pan to bake. Bake at 400 degrees till golden brown on top and bottom. This recipe should make about 8 to 10 biscuits.
Brown hamburger and put in bottom of casserole dish. Sprinkle onion over hamburger and then vegetables. Cover top with Tater Tots. Bake at 350° for 30 minutes.
Mix all ingredients together and beat for 2 minutes. Bake 15 to 20 minutes in a sheet cake pan. Cool and frost with chocolate or white frosting.
Preheat oven to 300°. In a medium bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.
Cook raisins,	sugar,	water,	salt, butter and lemon juice for 5 minutes. (In microwave, just cook until boils really well.) Dissolve cornstarch in 3 tablespoons cold water and	add to	raisin mixture. Cook about 5 minutes (in microwave, until thick) until nice and thick; remove from heat. Add lemon extract. Pour into unbaked 10-inch pie shell and add top crust. Bake about 25 minutes at 425° or until crust is nice and brown. Juice will bubble out top of pie through slits in top crust.
Melt butter in square cake pan in a 350° oven. Mix sugar, flour and milk. Pour into melted butter. Add peaches. Bake at 350° for 40 minutes or until golden brown.
In small bowl, combine yogurt and cream of coconut; mix well. Stir in nuts. Serve with fresh fruit. Refrigerate leftovers.
Combine all dry ingredients and mix. Add oil, egg and vanilla. Mix well. Mixture will be crumbly. Press together in balls and place on ungreased cookie sheet. Bake at 325° for 12 to 15 minutes.
Place undrained, thawed strawberries into a large bowl; add eggs and oil. Beat with fork to mix. Stir in 2 1/2 cups flour, baking soda, salt, cinnamon and sugar. Mix pecans with remaining 1/2 cup flour. Stir into strawberry mixture and beat to mix thoroughly. Pour mixture into 2 greased, floured 9 x 5-inch or 3 (8 x 4-inch) loaf pans. Bake at 350° for 50 to 60 minutes. If top starts to overbrown before bread is done, loosely cover top with a piece of foil.
Bake potatoes until tender. Cut into quarters. Scoop out the insides, leaving 1/2-inch thick shells. Brush both sides of potato skins with butter. Place, cut side up, on a large baking sheet. Bake in oven for 10 to 15 minutes or until crisp at 425°. Sprinkle with cheese and salt (optional). Bake 2 minutes or until cheese melts. Top with salsa, green onions or sour cream.
Preheat oven to 400°. Combine rice, egg whites and 1/2 cup Mozzarella cheese in a bowl. Mix thoroughly. Coat 12-inch metallic pizza pan or 9 x 13-inch rectangular baking pan lightly with nonstick cooking spray. Press the rice mixture firmly into the pan. Bake 18 minutes or until surface is crispy and lightly browned around the edges.
Mix flour, salt and pepper. Combine egg and corn. Add to dry ingredients. Stir well. Drop by tablespoons into hot oil. Cook until brown. Drain on paper towels.
Preheat oven to 350°. Grease and flour Bundt pan. Blend cake mix, applesauce and eggs until moistened. Beat as directed on package. Reserve 1 1/2 cups batter. Pour remaining batter into pan. Combine sugar and cinnamon; sprinkle over cake batter and top with reserved batter. Bake at 350° for 1 hour or until it tests done. Cool in pan for 15 minutes, then loosen and turn out onto wire rack.
Soak the raisins, boiling water and soda overnight. Next morning, add oil, sugar, flour, eggs, salt and nuts. Mix well. Bake 1 hour at 350°.
Beat egg whites with 1/4 cup sugar until stiff. Set aside. Cream butter; add salt, vanilla and remaining sugar. Add flour, baking soda and milk; mix until light and creamy. Fold in egg whites. Sprinkle 1 tablespoon flour over blueberries and add to mixture. Pour into an 8 x 8-inch pan. Bake for 45 minutes at 350°. Sprinkle with powdered sugar while hot.