HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together eggs, oil and vanilla. Mix dry ingredients together. Mix in half dry and then other half. Stir in apples. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours. Test for doneness. Let sit for 20 minutes.
1st Layer: Melt butter; mix in flour. Work into a dough and press in bottom of 9 x 13-inch pan. Bake at 350° until golden brown. Cool.
In Dutch oven, mix water and chicken; bring to a boil and cook 30 minutes. Debone chicken and throw skin away. Shred chicken with fork and place back into boiling water. Add onion, salt, pepper, garlic and spaghetti. Cook another 15 minutes, then add cream of chicken soup. Stir with fork until dissolved. Cook on low to medium for 15 minutes. Serve hot with buttered toast or French bread. Serves 6 to 8.
Steam mushrooms for 5 minutes. Cool and remove stems. Melt butter in skillet. Add drained crab meat, half of the cheese and bread crumbs. Heat through. Stuff mushrooms with crab mixture and place on baking dish, crab-side up. Sprinkle with remaining cheese and drizzle with melted butter. Bake for 15 minutes at 350°. Serve immediately.
Combine cake mix, sour cream, water and eggs in large bowl. Blend, then beat at medium speed 2 minutes until creamy. Spoon 1/3 of batter into well-greased and floured 10-inch fluted tube pan (Bundt). Sprinkle with 1/2 the gelatin. Repeat layers. Spread remaining batter over gelatin to cover. Bake at 350° for 45 to 50 minutes until cake springs back when lightly pressed. Cool in pan 5 minutes. Remove from pan. Sprinkle with confectioners sugar, if desired.
Moisten cornmeal and salt with hot water and let stand 1 hour. Shape with hands into flat cakes, about 1/2-inch thick. Fry on hot greased griddle until brown. Turn and brown on other side. Serve hot with bacon and syrup. A delicious treat for breakfast.
On wax paper, stir together the flour, baking soda and salt. In a 2-quart souffle dish (about 8 x 3-inches) or a similar casserole, thoroughly beat together the egg, granulated sugar and vanilla; stir in the fruit cocktail. Add the flour mixture and stir until moistened. In a small bowl, stir together the brown sugar, cinnamon and pecans; sprinkle over top. Bake in a preheated 350° oven until a knife inserted in the center comes out clean and pudding is well browned, 40 to 45 minutes. Serve warm topped with vanilla ice cream. Makes 6 servings.
Mix together in a bowl; beat with electric mixer for 4 minutes. Pour into well-greased, lightly floured Bundt pan. Bake at 350° for 45 to 50 minutes, then let cool for 40 to 45 minutes. After it is done, sift powdered sugar all over it.
Place roast in crock-pot containing a couple of spoonfuls of water. Pour onion soup mix over roast. Place carrots and potatoes in pot. Cover and cook on low for 8 to 10 hours.
Combine sugar, onion, butter, dill seed, salt, baking soda and egg with cottage cheese. Add yeast mixture to cottage cheese mixture and 2 to 2 1/2 cups flour. Beat to make dough stiff. Let rise until light and double in size (50 to 60 minutes). Stir down, turn into well-greased bread loaf pan or casserole dish. Let rise 35 to 40 minutes. Bake at 350° for 45 to 50 minutes. Brush with butter; sprinkle with salt.
Spread cream cheese in bottom of 9 x 13-inch pan. Spread chili over cheese. Sprinkle Cheddar cheese on top. Bake at 400° until cheese melts. Serve hot with tortilla chips.
Melt chocolate chips, baking chocolate square and butter in a double boiler or microwave. Blend in vanilla, milk and peppermint. Mix well. Refrigerate for5 minutes. Beat with electric mixer for 1 minute and refrigerate for 5 minutes. Do this a total of 3 times. Press into a 7 x 10-inch buttered dish and let harden. It can be refrigerated but it is not necessary.
Cream the first 4 ingredients until like ice cream, then add eggs one at a time. Beat well after each. Add milk and flour; mix well. Add vanilla, then add nuts. Bake in a tube pan 2 hours and 15 minutes at 274°.
Combine the flour, cinnamon, soda, salt, nutmeg and allspice. Blend the oats, raisins, applesauce, oil, egg, vanilla and sweetener into mixture. Mix until moist. Drop by teaspoon onto lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Keep in a cool place.
Put chicken breasts in a baking dish (I use a 9 x 13-inch dish). Lightly sprinkle salt and garlic salt on chicken. In a bowl, mix the next 3 ingredients and pour mixture over chicken. (Robert and I enjoy this sauce so much that I double the quantities.) Bake, covered, at 300° for 2 hours. Serve over rice or noodles. Fruit garnishes make this dish pretty.
Put into blender or food processor. Use as a dip or spread on bread and broil in oven with sliced tomato.
Mix all ingredients together; drink 1/4 cup a day. Helps lower high blood pressure and keeps vital organs clear.
Preheat oven to 425°. Grease a baking pan (13 x 9 x 2-inch). Put flour, paprika and salt in a clean plastic or paper bag. Shake it to mix the ingredients. Place chicken in bag. Shake to coat chicken. Coat all chicken pieces. Bake for 55 minutes or until chicken is golden brown.
Combine first six ingredients, beating well. Add soda to flour and add to first mixture. Beat well. Add apples, dates and nuts. Mix well. Batter will be very thick. You may have to mix with your hands. Spoon into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours or until done.
Melt in saucepan the first 4 ingredients. Mix flour and sugar. Add chocolate mixture, buttermilk with soda dissolved in it, eggs and vanilla. Bake at 400° for 25 minutes or until done.
Blend together sugar, oil and eggs. Sift salt, flour, baking powder, soda and cinnamon together. Add to sugar mixture and beat for 1 minute. Add pineapple, coconut, vanilla, carrots and pecans. Pour mixture into lightly floured Bundt pan and bake for 35 to 40 minutes at 350°. Test by toothpick.
Cook ground beef in a skillet over medium heat until browned, stirring to crumble. Drain off drippings. Spoon beef into an 8-inch square baking dish. Top with pizza sauce and cheese. (You can add onions, peppers or mushrooms.) Combine biscuit mix, milk and eggs; heat until smooth. Pour mixture over casserole, covering evenly. Bake at 400° for 30 to 35 minutes. Yield: 6 servings.
Melt 1 cup sugar in a pan. Stir as needed to keep mixture from sticking to the pan. In a saucepan, combine remaining sugar and milk. Bring to a boil; then, reduce heat. When the first sugar is melted, pour it slowly into the milk mixture and cook to a soft ball stage. Remove pan from the heat. Pour in the vanilla. Stir thoroughly. Cool for ten minutes. Stir until the candy mixture loses its gloss and begins to get firm. Pour onto a buttered cookie sheet or into a rectangular casserole dish. Let the candy harden; then cut into small squares.
Mix pineapple (juice and all), sour cream and dry pudding. Pour into pie crust. Top with softened Cool Whip. Refrigerate until served.
Alternately add flour and bran mixture. Bake 350° for 25 minutes.
Cook first 9 ingredients until all vegetables are done. Then make a paste of remaining ingredients. Add to the mixture and allow to cook until smooth.
Soften Cheez Whiz and mix with mushroom soup. Add remaining ingredients and mix all together. Bake 1/2 to 3/4 hour or until done at 350°.
In a saucepan, blend together 3/4 cup sugar (remainder to be used later), flour and salt. Slowly stir in 2 cups milk (remainder to be used later). Cook on medium heat, adding remainder of milk. Stir often as custard thickens, being careful to mix in the bottom of the custard that tends to stick to the saucepan.
Heat oven to 375 degrees. Cook ground beef and onion, drain. Combine sauce mix, 1 1/2 C. water, beef mixture, mushrooms and paprika in a 1 1/2 qt. casserole dish. Cover and bake until hot and bubbly. Cook and drain noodles. Toss with butter and parsley. Serve beef sauce over the noodles.
Toast almonds and pecans in slow oven (325°) until light brown. Fold sugar and salt into egg whites. Beat until stiff peaks form. Fold nuts into meringue. Melt butter in a 15 1/2 x 10 1/2 x 1-inch jelly roll pan; spread nut mixture over butter. Bake in slow oven (325°) about 30 minutes, stirring every 10 minutes, or until nuts are coated with a brown covering and no butter remains in pan. Cool. Makes about 4 cups.
Cream butter. Slowly beat in brown sugar and salt. Add eggs, one at a time. Beat briskly. Add pecans and blend into mixture. Pour into pastry shell. Bake about 30 to 40 minutes in a 350° oven until pie is set. Serve plain or with whipped cream.
(Use 8 1/2 x 11 Pyrex dish.) Mix all and bake at 350° for 25 to 30 minutes.
Combine evaporated milk, sugar and butter in a medium saucepan. Bring to a full boil, stirring constantly. Remove from heat. Add butterscotch pieces and vanilla and stir until smooth. Combine 1 quart popcorn and 1 cup pecans. Add to mixture; toss lightly. Drop by teaspoons on wax paper. Enjoy! Nice for a holiday gift.
Slice the hot dogs lengthwise to form a pocket. Fill hot dogs with drained pineapple. Wrap bacon around stuffed hot dog; secure ends with toothpick. Barbecue on grill over medium heat, turning several times until bacon is crisp.
Mix together all ingredients, except nuts, with hands. Shape into a ball. Roll in pecans. Parsley or chopped dried beef may be used instead of nuts. Serve with crackers.
Brown ground beef and drain. Chop green onions and green pepper; add to meat. Cut Velveeta cheese into pieces and add to meat. Add all other ingredients at this time, too. Mix in a slow cooker for about 3 hours. Serve with chips.
Mix together and make into patties. Fry in a small amount of oil until brown. Serve on hamburger buns and garnish as desired.
Make a layer with each ingredient in a glass bowl. Start with a layer of lettuce, then onions, tomatoes and green peas. Spread Miracle Whip over peas; sprinkle the cheese on top of the Miracle Whip and then top with bacon bits. You can substitute any of the ingredients with other things if you do not like some of these ingredients. Mushrooms, green pepper or red peppers are also good in this salad.
Preheat oven to 350°. Mix cake according to package directions. Pour into greased jelly roll pan and bake 20 minutes. Cool. Combine pudding, cream cheese and milk. Beat until smooth. Spread on cooled cake. Sprinkle drained pineapple on top of filling. Slice bananas and arrange on pineapple. Spread whipped topping on top of bananas. Garnish with cherries, nuts and chocolate syrup.
Beat together the oil, sugar, eggs and pumpkin until light and fluffy. Combine the flours, baking powder, soda, salt, cinnamon and raisins in bowl. Stir into the creamed mixture with the milk or orange juice. Pour into an oiled 9 x 5-inch loaf pan. Bake at 350° for 40 to 45 minutes. Serves 15.
Mix all ingredients together. Pour into greased casserole dish. Bake at 350° for 1 hour. Stir occasionally.
Cook raisins and save 1 cup liquid. Dissolve soda in liquid after raisins are cooked. Cream the sugar, eggs and shortening. Add dry ingredients, raisins and liquid. Bake in a greased and floured thin sheet pan. Sprinkle top with sugar and walnut nutmeats. Bake at 350° for 35 to 40 minutes.
Stir together 2 eggs, butter and cake mix. Add the nuts (will be stiff dough). Press into a 9 x 13-inch pan (like a crust). Mix the cream cheese, confectioners sugar and 2 eggs; beat well. Pour over crust. Bake at 350° for 30 to 40 minutes.
Mix dates, sugar and margarine and cook 10 minutes. Add vanilla, Rice Krispies and nuts. Form into balls and roll in powdered sugar.
Dissolve gelatin in boiling water; add the raspberries with juice. Pour into pan or mold and chill in refrigerator until firm. Combine marshmallows and cream cheese; mix together. Add whipping cream and beat with beater until thick or stiff. Spread over gelatin mixture. Chill thoroughly. Decorate top with candies. This looks great at Christmastime.
Bring water, onions and butter to boil. Add broccoli; cook 3 minutes. Remove from heat and add rice. Let stand 5 minutes. Add cheese and soup. Turn into casserole. Bake 45 minutes to 1 hour at 325°. If desired, top with croutons last 5 minutes of baking for crunchy topping.
Cream butter and sugar. Add egg and vanilla. Mix dry ingredients together and add to mixture. Roll out on floured cloth or board. Cut as desired. Bake on ungreased cookie sheet 8 to 10 minutes at 375°. Glaze with powdered sugar mixed with water and food coloring.
Melt margarine in large saucepan. Add potatoes, onion and celery. Cook over low heat for 15 to 20 minutes or until tender, stirring frequently; do not brown. Add half and half, milk, bacon, salt, bouillon, pepper, garlic powder, bay leaf and cayenne pepper; mix well. Bring to a boil over medium heat. Simmer, covered, over low heat for 30 to 45 minutes, stirring occasionally. Remove bay leaf. Pour half the soup into blender container. Puree until smooth. Return to saucepan. Cook until heated through, stirring.
Brown ground beef; mix in tomato sauce and taco sauce. Set aside. Place a large spoonful of cottage cheese in each tortilla and roll like a burrito. In a 9 x 12-inch baking pan, alternate layers of filled tortilla and sauce mixture. Cover the top of pan with shredded cheese. Bake at 350° for 45 minutes. Remove from oven and let stand for 15 minutes to set.
Blend condensed milk and cheese until smooth. Add remaining ingredients. Fold together and chill.
Mix cream cheese, chicken soup and Italian dressing mix. Pour over frozen chicken breasts in crock-pot. Cook on low for 6 to 8 hours. Serve over rice or noodles.
Stir together until dissolved over medium heat; cook until soft ball. Pour over hot cake left in pan to cool.
Brown and drain ground beef with garlic. Place in a mixing bowl. Stir in the following: cottage cheese, Mozzarella cheese, salt and mayo. Stuff mixed ingredients into cooked manicotti shells.
Dissolve yeast in warm water. Mix salt, sugar and oil into yeast mixture. Mix into flour, mixing well. Let rest 10 to 20 minutes. Spread out on well-greased large cookie sheet or two 10-inch pizza pans. Pinch up edges. Put on your favorite toppings. Bake at 425° for 20 to 25 minutes.
Crumble raw biscuits with hands, or cut into little pieces with scissors. Place in a tube pan in layers, sprinkling between each layer with mixture of white sugar and 1 tablespoon cinnamon. Place brown sugar, oleo and 1 tablespoon cinnamon in a saucepan and bring to a boil on range. Pour hot mixture over biscuits in tube pan and bake at 350° for about 30 minutes, or until browned and done.
If using whole chicken, boil until done and debone. Put soup and 1 cup (soup can) of milk and onion in pan and cook until onion is clear. Add a can of chopped green chilies and chicken. Cook about 5 minutes. Let simmer. Dip tortillas in hot oil, then layer mix, tortillas and cheese. Repeat. Cook in oven until cheese melts at 350°. Let stand 30 minutes, then serve.
Heat oven to 350°. Spray bottom and sides of 9 x 13-inch baking dish. Line bottom of pan with hash browns. Crack eggs on top of hash browns and break yolks (do not scramble). Sprinkle with salt and pepper, then 1/2 of the cheese. Pour milk over the layers in the pan; sprinkle with onion, green peppers, meat and remaining cheese. Cover; refrigerate overnight. Bake about 40 minutes.
Put the first 5 ingredients in pot and cook until tender, about 45 minutes. Run through a sieve. Put juice back in pot. Add the flour mixed with water, butter or margarine, salt, sugar and black pepper. Cook together about 20 minutes. Put in jars and process in pressure cooker for 20 minutes at 5 pounds pressure. Makes 18 pint jars.
Chop onion, celery and green pepper. Drain kraut well. Make dressing from sugar, salad oil and vinegar. Mix all ingredients together. Marinate for an hour. Put some pimentos in also (makes it look pretty). Makes 6 servings.
Brown ground beef; drain well. Stir in both soups. Mix well. Pour in casserole dish. Cover with grated Cheddar cheese. Top with Tater Tots. Bake at 375° for 30 to 40 minutes.
Cook sugar and evaporated milk in a heavy saucepan until mixture boils. Turn heat low and continue cooking for 10 minutes, stirring constantly. Remove from heat and immediately add chocolate chips, Karo syrup, butter and vanilla. Stir well until chocolate has melted and fudge is smooth and creamy. Add nuts and mix until blended. Immediately pour into buttered 8-inch pan. Surface will set rapidly so spread quickly. Chill 1 to 2 hours or until firm.
Cook hamburger and onion together for about 10 minutes. Drain. Add to other ingredients. Mix and bake 30 minutes in 350° oven.
In a large bowl, combine vegetables. In a jar with a tight fitting lid, combine other ingredients. Pour dressing over vegetables. Toss until well coated. Refrigerate, covered, about 2 hours before serving. Makes 5 cups.
Place all ingredients for a few seconds in a blender until creamy, smooth and fluffy. Arrange on tray with raw vegetables.
Mix flour and margarine together. Put in sour cream like a pie crust. Refrigerate overnight in aluminum foil and flour. Take out 1 hour and knead about 30 times. Cut in half. Roll out long ways. Use one-half cup pie fruit filling on each half. Fold dough over filling. Put on cookie sheet pan. Bake at 425° until brown.
Stew chicken in salted water until tender. Remove meat from bones. Soak tortillas in hot broth until wilted. Line a 9 x 12-inch layer pan with tortillas. Add diced chicken. Mix other ingredients and pour over chicken. Spread Ro-Tel tomatoes over soup mixture. Top with grated cheese. Bake at 375° for 30 minutes. Freezes well.
Brown beef and onions in 10 or 12-inch skillet. Add all cans of ingredients (5); let simmer. In 9 x 13-inch pan, lay 6 corn tortilla shells. Cover shells with half the meat mixture. Sprinkle top with cheese, then repeat shells, meat, then cover good with cheese. Cook at 350° for 30 minutes.
Combine all ingredients, except chops, and mix well. Pour marinade over pork chops and marinate at least 3 hours. Grill over medium coals, basting with remaining marinade. Unused marinade will keep in refrigerator for two weeks.
Soften cream cheese. Gradually add Eagle Brand milk; mix well. Add the vanilla; mix. Add lemon juice; hand mix until fluffy. Pour into pie shell; let set in refrigerator overnight. Top with cherry pie filling before serving.
Mix dry ingredients. Add water and oil. Add eggs, beating after each addition. Pour into well-greased and floured tube pan. Bake at 350° for 45 minutes. Top with powdered sugar.
Slice cake and line a 9 x 13-inch pan with cake. Mix jello, using package directions. Pour over cake. Chill until set. Mix pudding, using package directions. Pour over jello. Chill. Top with Cool Whip and garnish with fresh strawberries.
Cream butter and sugar. Add applesauce and then dry ingredients which have been sifted together. Then add raisins and nuts. Pour into greased and floured 9 x 13-inch cake pan and bake for about 50 to 60 minutes at 350°.
Mix flour and sugar. Combine with other ingredients. Bake at 450° for 10 minutes, then reduce to 350° and bake 20 to 30 minutes. Cool. Beat egg whites for the meringue.
Mix thoroughly eggs, sugar, salt and vanilla. Slowly stir in hot milk. At once pour into shell. Dash top with nutmeg. Bake in hot 475° oven for 5 minutes. Reduce heat to 425° and bake 10 minutes longer or until knife comes out clean. Cool on rack.
Dissolve jello in boiling water. Add strawberries and stir to thaw. Add bananas and pineapple with a little juice. Spray jello mold with cooking spray. Fill mold half full of jello mixture. Refrigerate. When firm, spread sour cream on top. Fill mold the rest of the way with jello mixture. Refrigerate until firm.
Beat egg whites until stiff; beat in sweetener and baking powder. Stir in cracker crumbs and chopped pecans. Pour into greased pan and bake at 350° for 30 minutes. Serve with whipped topping.
Mix ingredients and rest dough for one hour. Pinch off dough and form small ball. Lay on cookie sheet and depress center with your thumb. Bake until half done at 375°, about 5 to 10 minutes, then add a dab of jelly to center. Finish baking.
Preheat oven to 400°. Combine biscuit mix, milk and butter in large bowl and stir until blended. Refrigerate 30 minutes. Divide into 2 portions. Roll out 1 portion on floured surface to 1/8-inch thick rectangle, about 10 x 7-inches. Spread with half the sausage. Roll lengthwise into long roll. Repeat with remaining dough and sausage. Place rolls in freezer until hard enough to cut easily. Cut rolls into thin slices. Place on baking sheets. Bake 15 minutes or until golden brown. Serve hot and refrigerate leftovers.
Combine all ingredients; form dough into small balls. Bake on ungreased baking sheet for 8 to 10 minutes at 350°. Makes about 2 dozen small (1 1/2-inch) cookies.
Blend in butter, lemon juice and onion. Chop and add shrimp (drained). Mix all together well. Serve with plain crackers.
Beat eggs slightly. Add pumpkin, sugar, cinnamon, milk and salt. Mix well. Pour into greased 9 x 13-inch pan. Sprinkle cake mix over top.
Chicken cutlets should be cut to approximately same size (8 to 10 pieces). Dip each cutlet in bread crumbs and cover. Bring broccoli to boil and simmer for 10 minutes. Let cool and chop into bite size pieces. Cut Mozzarella into thin strips (one strip per cutlet), approximately 1/2 x 3 inches.
Wash beans. Cover with cold water and bring to a full boil. Remove from heat and let stand covered for 1 hour. Dice onion and add to beans. Add salt pork and cook until beans are tender. Remove pork. Add sugar, catsup and molasses. Put in baking dish. Slice salt pork and place on top. Bake for 1/2 hour at 350° or until browned.
Grease a 9 x 13-inch casserole dish. Combine soups, milk and melted butter. Place raw rice in bottom of pan. Pour 1/2 liquid over rice and mix. Place chicken on top of rice and pour remaining liquid over chicken. Sprinkle almonds on top, then sprinkle Parmesan cheese on top. Bake, uncovered, 3 hours at 275°.
Cut unpared squash into bite size pieces. Lightly cook and drain. Mix dressing with butter. Mix all ingredients with 1/2 dressing mixture. Put in buttered casserole and top with remaining dressing. Bake at 350° for 30 minutes.
Mix all in order. Add to pie crust. Bake at 350° until it sets firm (toothpick comes out clean).
Cook cornbread according to directions. Cool and crumble into fine crumbs. Mix other ingredients with cornbread. May be made the night before. When ready to serve, mix in enough of mayonnaise or salad dressing to make mixture moist. May be served cool or warm.
Brown meat and onion, stirring with a fork to break up meat. Add remaining ingredients. Mix well. Bring to a boil. Cover. Reduce heat and cook until tender. You will need a large pot to cook in.
Cube potatoes (1-inch). Combine all ingredients and bake at 400° for 40 minutes, stirring occasionally. Serves 6.
Flour chicken with dry pancake mix. Brown in skillet until just starting to brown; remove chicken and place in casserole dish. Pour can of mushroom soup mixed with water over chicken. Add salt, pepper and paprika to taste. Add slices of onion. Cover and bake at 350° until tender.
To one quart of apple cider add cloves, cinnamon and allspice. Simmer for 5 minutes in a covered container. Add 1.3 cups brown sugar. Simmer for 5 minutes and then add 1 quart of cranberry juice.
Preheat oven to 350°. Grease a 13 x 9 baking dish. Unroll 1 can crescent rolls and put in the bottom of the baking dish, pressing perforations together. Ease the dough up the sides a little bit. Combine the cream cheese, 1 cup sugar, 1 egg and the vanilla. Mix until smooth with a mixer. Pour over the dough. Unroll the second package of crescent rolls. Lay on top and pinch the sides together, top and bottom. Mix together the remaining sugar, cinnamon and nuts. Melt the butter and combine with the sugar mixture. Pour over the top. Bake for 30 minutes or until golden brown. Refrigerate overnight before serving.
Put meat in oven and bake at 400° for 40 minutes. Add sauce mixture and reduce heat; bake until tender.