HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs until foamy. Add oil and sugar; stir until sugar dissolves. Add salt, soda and cinnamon to flour; mix thoroughly. Add apple slices, nuts and vanilla; stir until mixed in. Preheat oven to 350°. Place mixture in a greased and floured sheet cake pan and bake for 45 minutes.
Combine all ingredients, mixing well. Bake in baking dish at 375° to 400° for 1 1/2 hours or until done. Serves 6 to 8.
Mix all ingredients well. Pour into 9 x 5-inch bread pan. Cover and let rise until double in bulk. Punch down. Let rise again. Bake at 350° for 45 to 50 minutes or until golden brown. Brush with butter and salt.
Generously butter deep 2-quart baking dish. Place basic grits in a large bowl. Add cheese and butter; beat until smooth. Stir in beaten eggs and jalapeno peppers. Season to taste with salt and pepper. Pour mixture into prepared baking dish. Bake at 350° until grits are set and top is lightly browned, about 35 minutes. Makes 6 servings.
Boil sugar, water and salt until it forms a hard ball in cold water. Place cream in mixing bowl and stir in hot syrup. Continue stirring until slightly stiff or holds peak. Fold in nuts and add vanilla. Drop from spoon on wax paper.
Boil potatoes in their skins; peel and slice. Fry bacon until crisp; remove. Brown onion in bacon fat. Add vinegar, salt, pepper and sour cream. Add potatoes and bacon. Serve hot.
Fry bacon and set aside. Place drained green beans in bacon grease in skillet. Add sugar and vinegar; bring to a boil and simmer. Crumble bacon on top and serve hot.
Cook onion in oil until it colors slightly. Add rice and cook, stirring, over low heat 2 to 3 minutes, then add meat and water chestnuts (slivered or chopped). Sliced or chopped mushrooms may be added with any of the ingredients or used alone. Mix well, then add soy sauce, eggs and seasonings to taste. Cook, stirring, over low heat until the eggs are cooked (this will take only 2 or 3 minutes). Trim with sliced green onions or more of same meat, slivered, that is used in the rice. Makes 6 main dish servings or more as a side dish.
Melt butter in boiling water. Add 1/2 cup orange juice and 3 tablespoons orange rind. Beat egg with sugar. Add mixed dry ingredients alternately with orange juice mixture. Fold in berries. Bake in buttered 1 1/2-quart loaf pan at 325° about 1 hour and 10 minutes. Turn out rack over foil. Spoon mixture of remaining 2 tablespoons orange juice, 1 teaspoon rind and the honey over hot loaf. Can be frozen.
Cook the carrots in small amount of water until tender-crisp; drain. Put the carrots in a greased casserole. Dot with butter; stir in the onion. Sprinkle with cheese; top with chips. Bake at 350° for 30 minutes. Serves six to eight.
Mix all together in bowl, then mold in a mound in a baking dish and add catsup on top. Bake at 350° for 1 hour.
Preheat oven to 375°. Beat eggs slightly in a 2-quart bowl. Stir in sugar, corn syrup, melted butter, vanilla and pecans. Pour in a pie shell. Cook 35 to 40 minutes or until firm.
Saute fresh mushrooms in butter or oil. Separate caps and stems. Toast white bread; cut in squares. Place mixture on bread and place mushroom cap on bread.
Cut chicken in 1 inch pieces. Soak chicken in the batter for 1 hour. Mix the egg and milk. Dip chicken in bread crumbs. Brown chicken in frying pan. Layer chicken, mushrooms and cheese in casserole. Dissolve 1 bouillon cube in 1 cup hot water. Pour over casserole. Cover and bake at 350° for 40 minutes. Remove cover and bake 10 minutes longer.
Wash beans and soak overnight. Cook until just tender. Drain, reserving liquid. Combine beans and all other ingredients in a bean pot or 2-quart casserole. Cover with bean liquid. Cover and bake 6 to 8 hours at 250°. Add more liquid as necessary, stirring occasionally.
Wash beans and place in a large kettle. Cover with 2-inches of water. Add 1 tablespoon salt and soak overnight.
Mix together all ingredients, except bread. Spread on party rye or pumpernickel. Bake at 375° for 10 to 15 minutes or until browned. Makes 36 hors d'oeuvres.
Cook pasta in large sauce pan, drain and set aside. Melt butter in same pan over medium heat. Remove. Whisk in milk, eggs, mustard, salt and pepper. Return pasta to pan and stir in cheese. Mix well. Cook over low heat for 4 to 5 minutes. Stir continually until cheese melts. Serve immediately.
Cook noodles; drain. Brown meat and onions. Add sauces, paste and seasonings to taste. Simmer then add noodles. Layer in baking dish with meat, cheese and pepperoni. Sprinkle top with Parmesan cheese. Bake at 350° covered for 30 minutes.
Place all ingredients in blender and blend for about 30 seconds. Fruit may be added such as peaches, strawberries or pineapple. Makes 1 serving.
Add sugar, water, candies and coloring in saucepan and boil 10 minutes or until candies are dissolved. Pour in 13 x 9 x 2 pan to cool.
Mix flour and spices. Set aside. Cream margarine and sugar. Mix well. Add eggs. Add flour until well blended. Add fruit cake mix, dates and nuts. Add water and soda mixed together. Stir until all are blended. Drop 1 teaspoon at a time on greased cookie sheet. Bake in 350° oven for 10 to 15 minutes. Roll in powdered sugar while hot. Keep in tightly closed container for freshness.
Whip eggs with a little milk until frothy. Add 7 lumps of cream cheese and mix in lightly. Pour into frying pan containing sizzling butter or margarine. Stir lightly while cooking until egg mixture is soft and cream cheese is melted into eggs. Do not overcook. Place on large plate. Add salt, pepper and ketchup to taste. Serves 3 or 4.
Mix together all ingredients and drop by teaspoon onto cookie sheet. Bake at 350° until brown.
Spray large frying pan with cooking spray. Brown chicken breasts and put in about 1/2 to 1 c. water. Cover and simmer to steam chicken for about 15 minutes. Add soup and water (use one soup can full). Cook until soup cooks down and is a little thickened. Garnish with parsley and serve.
Bake yellow cake mix in sheet cake pan. In large glass bowl, crumble 1/2 of the sheet cake. Cover with instant vanilla pudding (made according to directions). Add 1/2 of crushed pineapple. Add 1/2 the Cool Whip. Add 1/2 of cherries and pecans. Repeat with another layer of each ingredient. Great for a party.
Cut peppers lengthwise after cleaned and seeded. Heat oil in large frying pan and add peppers and garlic. Add sausage when hot and cook meat and peppers until brown. Lower heat, cover pan and saute slowly for 10 minutes. Beat eggs. Fold in beaten eggs. Stir gently until eggs are cooked to your desire. Good on Italian bread or rolls. Serves many.
In a large pot, add chopped onion to vegetable oil, then add chicken. Cook slowly until onion is almost done, then add enough water to almost cover chicken. Also add paprika and salt and pepper to taste. (Don't worry about paprika, it is very mild. May add more or less to taste.) Bring to a boil and then turn down on low. Cook until chicken is done. Add water, if needed. Don't let chicken cook dry.
Saute beef until browned in a nonstick skillet. Add onion and mushrooms and continue cooking until onion and mushrooms are tender and excess liquid has evaporated.
Put cream in a heavy saucepan and boil for 10 minutes; sift flour into cream very slowly to prevent lumps from forming. Continue cooking over medium heat, stirring to bring out butterfat; remove butter as soon as it forms and put into a small pan to keep warm. Add a little more flour to the grot and when mixed well, add scalded milk gradually, stirring until mixture is smooth. Add salt and sugar and cook for about 10 minutes more. Serve hot with the drawn butterfat, sugar and cinnamon.
Preheat oven to 400°. Bring water to a boil; pour over flour and sugar. Add softened butter, soda and vanilla. Mix well with all the ingredients left. Pour into cake pan; bake for 20 minutes.
Mix milk and vinegar together. Set aside. Cream together shortening, sugar and eggs. Add remaining ingredients. Add to the milk mixture and mix well. Bake at 375° for 12 minutes.
Stir sugar into kraut. Let stand 1/2 hour. Add remaining ingredients. Cover and chill at least 12 hours before serving.
Mix ingredients and pour into bake pie shell. Bake for about 45 minutes in 325° oven.
Grate cheese, cut up butter and beat together with beater. Use part flour with beater, then rest of flour with hand. Make into sticks and bake at 350° for 12 to 15 minutes or until slightly brown.
Blend mayonnaise, milk, eggs and cornstarch until smooth. Stir in crabmeat, cheese, onion and pepper. Turn into pastry shell. Bake at 350° for 35 to 40 minutes, or until browned.
Mix yeast, sugar, salt, egg and oil. Add water. Dissolve and mix well. Add flour until sticky. Let rise until double. Roll out on floured board about 1/2-inch thick. Cut out. Brush with melted oleo, fold. Lay in pie pan that is greased with Pam. Brush top with oleo. Let rise. Bake 6 to 7 minutes at 400°.
Beat egg, then add sugar and flour. Mix and add rhubarb. Bake in unbaked pie shell at 425° for 10 minutes, then reduce to 350° and bake until done and pie shell golden brown.
Put lettuce around sides of bowl for garnish. Cold ground beef may be used for main dish. May be left out for hours.
Mix first 6 ingredients in a 9 x 13-inch dish. Top with crushed Ritz crackers, blended with 1/2 stick of butter. Bake at 350° in oven for 45 minutes or until browned.
Toast almonds and sesame seeds. Cool. Toss cabbage, onions, chicken, almonds and sesame seeds. Combine sugar, vinegar, oil and flavor packets from Ramen noodle soup. Toss with cabbage mixture.
Preheat oven to 425°. In roasting pan combine all ingredients, except chicken and potatoes. Add chicken and potatoes and toss to coat. Arrange chicken, skin side up. Bake 50 minutes; stir occasionally.
Preheat oven to 350°. Drain and chop asparagus. Add to remaining ingredients and mix. Pour into baking dish. Bake for 20 to 25 minutes until bubbly and lightly browned. Remove from oven and sprinkle with cheese. Serve with toasted French bread rounds.
Beat first 3 ingredients with electric mixer 15 minutes or by hand 30 minutes. Add flour sifted with mace and baking powder, alternately with milk. Add juice and rind of lemon, then vanilla, the 4 egg whites (beaten stiff), nuts and raisins. Bake in your beautiful Gugelhopf pan at 400° for 15 minutes, then 350° for 1 hour. It's so good!!!
Mix all ingredients. Spray pan with Pam. Bake at 325° for 30 minutes in an 11 x 12-inch pan.
Shake beef in paper bag with flour to coat. Brown in large pan in hot oil. Add onions and cook until soft. Add water to cover meat; bring to boil and add rest of the seasonings. Adjust to your taste. This stew should be a little spicy, but you decide. Simmer, covered, until meat is tender. Peel whole carrots, cut into serving pieces, add to stew and cook until tender. Top with dumplings.
Sift flour, soda and salt together. Beat butter, sugar, egg and flavoring until creamy. Add sour cream and flour mixture. Beat at low speed 2 1/2 minutes. Preheat oven to 375°. Roll dough on floured surface to 1/4-inch thick. Sprinkle with sugar and roll in lightly. Bake on greased cookie sheet. Can put nuts, raisins or cherries in middle; or Chris' favorite is to cut out with cookie cutters. Bake 7 to 8 minutes.
Make sauce by combining soup, milk, chiles and chicken. Stir on medium heat until soup and milk have smoothed out. Spray a 9 x 13-inch dripper pan. Layer quartered tortillas, sauce and cheese, alternating. You should have 3 or 4 layers. Cover with layer of cheese. Bake at 300° for 30 minutes. It's better if you make this dish ahead and let it set up for 2 hours. Serve over bed of lettuce with sour cream and salsa.
Line 13 x 9-inch pan (or larger) with bread slices. Cover with cheese slices. Add eggs with milk mixed with ham, green pepper and mushrooms. Refrigerate 24 hours. Bake at 325° for 1 hour or longer. Serves 10 to 12.
Dissolve lemon	jello in hot	water.	Take juice from crushed pineapple;	add water to	make 2 cups and stir into jello. Put mixture into	refrigerator until just set. Whip until frothy. Add crushed pineapple, walnuts, cheese and Cool Whip. Mix together; put in refrigerator until set.
Fry meat and drain. Add cheese and melt. Spread on Pepperidge Farm rye or Onion party slices. Place on cookie sheet to bake now or freeze. Store in freezer bag and remove as many as needed at the time. Bake until hot at 350°. Makes about 5-6 dozen. Also good on English Muffins.
Combine the ingredients (bananas, lemon and orange juice) in blender. The rest, put in a large container, then mix well. Pour into Tupperware container or 1/2 gallon milk carton. Freeze. When ready to serve, set out of freezer until thawed to slush (3 hours or so, depending on weather). Add 4 quarts of ginger ale. Makes 50 servings. Can be colored with food coloring to match color scheme. Can be frozen in 4-pint container, if you choose.
Put veal brisket in shallow baking pan; pour soup mixture over and add 3/4 cup water. Cover with foil. Bake at 350° for 2 1/2 hours. Take veal out. Let cool 10 minutes. Slice thin; lay slices in juice and cook covered 1/2 hour. Serve with buttered noodles.
Put water, bouillon and sliced onions in heavy kettle. Cover. Bring to boil. Add frozen beans and sliced mushrooms. Bring to a boil again and simmer 5 to 10 minutes until beans are tender.
Cut bacon fine. Saute bacon, onion and garlic together in skillet. Add meat to this; sprinkle with flour and cook until meat is brown. Put this mixture into large pot. Add 1 can of tomato paste, the chili powder, the cumin and the oregano. Add a quart of water and simmer until meat is tender, about 1 hour. Add can of beans and continue cooking about 20 to 30 minutes longer, stirring occasionally, to prevent burning.
Boil rice. In a separate pan, boil the livers and gizzards. Drain rice and use the juice from the chicken parts to pour over the rice. Fry onions, pepper and celery in butter. Mix all ingredients. Bake for 30 minutes on low heat. Serves 8 to 10.
Brown ham in butter until lightly brown. Add remaining ingredients and simmer until flavor is blended. Serve on hamburger rolls.
Mix all ingredients together and beat until well mixed. Bake in a tube pan for 45 to 50 minutes in a 350° oven.
Melt 2 Tbsp. butter in pan and stir in flour to a smooth paste. Add the half and half and heat gently, while stirring on a low heat. When reaches a simmer remove from heat and add the dijon mustard. Keep stirring and bring back to a simmer to slightly thickened. Remove, cover and chill in fridge for two hours.
Mix first 3 ingredients and press in a 9 x 13-inch pan for first layer. Bake at 350° for 20 minutes. Mix next 3 ingredients and spread over first layer. Mix pudding and milk; spread over second layer. Top with remaining cup of Cool Whip and nuts.
Combine all ingredients except flour and yeast in a large pan. Stir until lukewarm. Add yeast and about 4 cups flour. Mix with electric mixer at least 5 minutes. Add more flour if mixer can handle it. Stir in about 1/2 cup of flour at a time until dough is smooth and elastic. Cover with a wet towel until double in bulk. Shape into 4 loaves. Place in greased bread pans. Cover. When pan feels light, bake in a 350° oven for 50 minutes. Brush bread with margarine.
Blend graham cracker crumbs with sugar, nutmeg, butter and chocolate. Press into a 9-inch pie pan. Chill until firm.
Brown onion, carrots and celery in butter or oil. Brown sausage. Boil water. Add dry soup, rice and peas. Cover and simmer 15 minutes.
Cook raisins in 2 cups water for 15 minutes. Add 1 cup cold water, melted lard, soda, sugar, cinnamon, salt and flour; mix well. Bake at 350° for 45 to 50 minutes.
Preheat well-greased 8 or 10-inch heavy skillet in 425° oven. Blend all ingredients and pour into skillet. Cook for 25 to 30 minutes.
Preheat oven to 375°. Place rack in center of oven. Cream butter until fluffy. Add 1/2 of powdered sugar. Stir in vanilla and salt. Stir in flour and nuts until blended. Press scant teaspoon dough in palm of hand. Use thumb to make flat dish. Place chocolate kiss in center. Bring edges of dough up to completely cover chocolate kisses. Roll to form ball. Bake on ungreased cookie sheet 10 to 12 minutes. Roll in powdered sugar once when warm, and again when cooled.
Mix all ingredients. Put oil in pan; heat moderately. Spoon mixture into pan. Shape like little pancakes. Turn over; brown on both sides.
Melt butter in skillet on medium heat. Add onion, pepper and beef. Cook until meat is brown. Drain off excess fat. Drain tomatoes, measuring juice. Add water to juice to make 2 cups. Add juice, tomatoes, sugar, salt, thyme and bay leaf. Cover and simmer 5 minutes, then add rice. Simmer 5 more minutes. Discard bay leaf. Serves 4.
Combine all ingredients in a large kettle with lid. Cover and cook over high heat for approximately 7 minutes or until clams open. Shake pot occasionally like you would popcorn. Serve with pasta and garlic bread.
Combine the first 5 ingredients; pour in an 8 x 12-inch dish. Cool. Mix jello into the remaining ingredients. Refrigerate to set. Serve in squares on lettuce. Yields 4 servings.
Brown meat and onions; add celery and cabbage. Cook vegetables until clear or wilted. Add water and seasonings. Stir well. Add tomatoes and beans. Simmer for 1/2 hour.
In large saucepan, combine eggplant, mushrooms, green pepper, garlic and oil. Cover and simmer 10 minutes. Add onion, green and black olives, capers, pine nuts, tomato paste, water, vinegar, salt, pepper, oregano and honey. Simmer, covered, for 25 minutes. Eggplant should not be too soft. Refrigerate and serve with pita wedges.
Brown meat and add seasonings and cheese and mix in cooked pasta. Serves 2 children.
Cook squash. Drain. Season with salt, pepper and 4 tablespoons oleo. Mix soup, sour cream, onion, carrots and pimento. Place half of dressing in bottom of casserole. Put squash mixture in middle. Use other half of dressing mix on top. Bake at 350° for 30 minutes.
In skillet, cook bacon until crisp. Remove and crumble. Cook onion in drippings until tender. Blend in soup, water, vinegar, sugar and pepper. Add potatoes, parsley and bacon. Heat. Stir constantly, but gentle.
Place cut up chicken in a 13 x 9 x 2-inch dish. Mix soups together; spoon soup over chicken. For crust, mix Bix-Mix, milk and baking powder together with wire whisk until well mixed. Spoon over chicken and soup. Bake at 350° for 40 to 45 minutes. Mixed vegetables may be added before baking.
Combine all ingredients together, except crumbs. Put in a Pyrex dish. Sprinkle top with the buttered crumbs and bake in 350° oven for 30 minutes. May be prepared ahead of time and refrigerated. Serves 4 to 6.
Combine milk, brown sugar, oil, honey and salt. Heat until just warm. Combine yeast, 2 cups flour, whole wheat flour and rye flour. Add liquid mixture to dry mixture. Beat at low speed in electric mixer for 3 minutes, scraping constantly. Beat 5 minutes at high speed. Stir in additional 4 1/2 cups flour. Knead 8 to 10 minutes. Let rise until double. Punch down. Let rise 10 minutes. Shape into 4 loaves. Let rise. Bake at 350° for 45 minutes or until done.
Cut up meat into small chunks. Brown meat in a deep kettle in either bacon fat or oil. When meat is browned, add water to cover above meat and about 1/2 cup of soy sauce. Bring to boil and turn down until meat is tender (about 1 hour). Add chopped onion after adding water. When meat is done, take out some liquid and add flour to thicken. Pour back into pot and stir. Continue to add flour until as thick as you would like. Add can of vegetables and cooked fresh mushrooms, if desired. Add remaining 1/2 cup soy sauce. Serve over rice and/or oriental noodles.
Cream together shortening and sugar. Add vanilla, then eggs, beating after each one. Mix in 1/2 of the flour, then 1/2 milk, another 1/2 of flour and rest of milk. Drop by spoonful onto baking sheet. Bake about 10 to 12 minutes at 375°. Makes about 5 dozen.
Clean beans; bias-cut into 1-inch pieces. Thinly bias-slice carrots. Cut corn from cobs. In large (1 1/2-quart) microwave-safe casserole dish, combine beans and water. Cook on High for 4 minutes (6 minutes in low wattage oven). Stir once. Add carrots and corn; cook, covered, on High 5 minutes more (7 minutes for low wattage oven). Stir once. Stir in 3/4 cup cheese, couscous, milk, salt and pepper. Cook, covered, on High for 3 to 4 minutes (4 to 5 minutes on low wattage oven), or until heated through and all vegetables are crisp and tender, stirring once. Sprinkle remaining 1/2 cup cheese on top. Makes 6 servings.
I use a food processor. Coarsely chop tomatoes*. Core, seed and coarsely chop peppers. Peel and coarsely chop onion. Peel, seed and coarsely chop cucumber. Combine in bowl with cilantro, parsley, vinegar, olive oil, V-8 juice and salt and pepper to taste. Chill overnight to ripen flavors. Serves 8 to 10 in chilled soup bowls with toasted croutons.
Cook macaroni as directed on box. Drain and save juice from pineapple and oranges. Beat eggs. Add sugar, salt, flour and juice from fruits. Stir until blended. Then cook until thick. Cool. Mix with macaroni. Let stand overnight. Add fruit and Cool Whip next day and serve.
Cut stems from artichokes and 1 inch from top of bulb. Peel away first row of leaves from bottom of choke. Bang artichoke against sink to loosen leaves. Spread leaves slightly apart while washing under cold water. Leave upside-down to drain. Combine all dry ingredients and fill into the artichokes. Place stuffed chokes in a pot large enough so all chokes are standing up side by side, one layer only. Add water (enough to cover chokes halfway). Sprinkle oil on top of chokes; add a little water. Add pinch of salt to water. Bring to a boil; lower flame to simmer. Cover and cook for 45 minutes. Every 10 minutes, add water so level remains halfway on chokes.
Combine in large kettle and heat until sugar is dissolved. Cool and reheat. Flavor is best if prepared the day before. Serve hot in mugs.
Bring dark and white syrups and sugar to a boil in 2-quart saucepan. Boil to full rolling boil, then remove from heat. Add salt, vanilla and peanut butter. Mix until smooth. Add cereal and stir thoroughly until all cereal is coated. Spoon onto waxed paper or foil. Serve when cooled.
Mix all ingredients until well blended. Divide into 3 large (14 x 10-inch) Pyrex dishes. Bake in a 325° oven for 1 1/2 to 2 hours. Serve hot. Should serve 25 to 30 people.
Cream the cheese and salad dressing, thinned out with a little milk (not too much). Add the rest of the ingredients; stir until well blended.
Place 1 cherry in each square of ice cube tray. Fill with water and freeze. Soften juice; add ice cream. Add sherbet, ginger ale and ice cubes.
To make dough, cut cream cheese and butter in flour and cream. Mix brown sugar, butter, vanilla, salt and nuts together for filling. Place dough in the small miniature muffin pans shaping dough to sides. Add the mix 3/4 full. Bake at 350° for 25 to 30 minutes.
Mix cocoa and powdered sugar. Cut oleo into pieces and place them on top of the mixture. Add evaporated milk. Microwave on High power for 2 minutes. Stir in vanilla. Mix well. Refrigerate before serving.
Brown ground meat slightly. Add next five ingredients until onion looks clear. Put in a 9-inch deep dish pie crust and put pie crust on top. Bake at 350° until brown.
Combine flour, oats, brown sugar and nutmeg in mixing bowl. Cut in margarine until mixture resembles coarse crumbs. Press half of mixture into bottom of 9 x 13-inch baking pan. Bake 5 minutes. Remove from oven and spread apple pie filling mixed with cinnamon over crust. Sprinkle with remaining oat mixture, pat lightly. Continue baking 25 minutes or until lightly brown. Cool and cut into bars. Makes 24 servings. Freezes well.
Preheat oven to 350° and spray 9 x 13-inch pan with Pam. Spread the nuts on the bottom of pan and then layer the coconut. Mix cake according to the directions on box and pour over the coconut. Melt the butter and add in the cream cheese; blend it until it is fluffy. Add the powdered sugar slowly and continue blending. (I use a small electric mixer on low speed.) Pour this on top of the cake mix and spread it around slightly, mixing into the cake. Bake for 45 minutes. It will have craters in it when done. Cool and enjoy.