HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease pan with oil (heat in oven). Mix all ingredients. Bake at 450° for 20 minutes.
Chop onions and pepper. Brown in oil. Add meat and brown. Add all other ingredients. Simmer for 15 minutes.
Cream together oil, sugar and eggs. Add dry ingredients. Fold in carrots and nuts. Bake at 350° for 40 to 55 minutes.
Melt morsels in the microwave or double boiler. Remove from heat and stir in noodles and nuts. Mix well. Drop by teaspoon onto greased cookie sheet or waxed paper. Let stand until formed.
Scald milk. Add shortening, sugar and salt and stir until dissolved. Add whole wheat flour and beat rapidly with spoon. Add dissolved yeast and cold water. Mix well, then add enough white flour to make a nice soft dough. Let rise until double, then punch down and rise again. Shape into 3 loaves. Let rise and bake.
Preheat oven to 350°. Place butter in a 9 x 13-inch dish and melt in oven. In mixing bowl, stir sugar, flour, baking soda, salt and milk until well blended. Pour batter over melted butter. Do not stir! Place peaches evenly over batter. Sprinkle sugar over top. Bake at 350° for 30 minutes.
Wash wild rice in 3 changes of hot water. Drain. Combine rice, 2 cups water and bouillon granules in a medium saucepan. Bring to a boil. Cover, reduce to low and simmer 30 to 45 minutes or until rice is tender and water is absorbed. Saute mushrooms in butter and lemon juice until tender. Stir mushrooms, onion, parsley, garlic powder and nuts into rice. Yields 4 to 6 servings.
Melt butter. Add brown sugar and cook over low heat for 2 minutes, stirring constantly. Add milk and stir until mixture comes to a boil. Remove from heat and cool. Add confectioners sugar until of spreading consistency.
Preheat oven to 350°. Cream sugar and oleo in large bowl. Add yolks, one at a time, beating well after each. Add flour and sour cream alternately; blend in well. Add flavoring. Beat egg whites, pinch of salt and 4 level teaspoons sugar until stiff; fold into mixture. Pour into well-greased and floured Bundt cake pan. Bake 1 1/2 hours.
Mix Karo, sugar, salt, eggs, vanilla, pecans and melted butter. Add to unbaked pie shell. Bake at 225° for 60 minutes until done.
Line a cookie sheet with aluminum foil. Cover foil with whole saltine crackers. Preheat oven to 400°. Melt butter and add brown sugar. Bring to a boil; continue to boil for 2 minutes. Then pour over crackers. Bake for 4 minutes. Cover with chocolate chips, then spread melted chips to make an icing. Refrigerate. Break into pieces.
Combine all ingredients. Spoon into a lightly greased 1 quart casserole. Bake at 350° for 20 minutes or until bubbly. Service with Melba toast rounds. Yield: 2 cups.
Mix the refried beans and taco seasoning mix; place on serving platter. Mix the avocado dip and sour cream; pour onto the bean mixture. Top this layer with cheese, tomatoes and green onions. Serve with tortilla chips.
Cut beef with scissors and blend with olives. Mix with the rest. Soften cheese and mayonnaise. Soak the onion in sherry for 5 minutes. Add onion mix and olives last. Serve with crackers.
Mix well. Shape into a roll, then roll in wax paper and refrigerate. Slice and serve with whipped topping.
Sift flour, sugar, baking soda, baking powder and salt together; cut in butter or shortening. Add raisins and caraway seed. Mix well. Add egg and buttermilk and mix to smooth dough. Knead on floured board about one minute. Shape into a ball, cut a cross and sprinkle with a teaspoon of sugar. Bake in greased cake pan or cookie sheet. Bake for 15 minutes at 400°, then for 30 minutes at 350°.
Mix sugar, flour and salt thoroughly; add lemon juice and rind, then water, eggs and butter. Blend well and cook in double boiler until smooth. Stir constantly while boiling. Spread on white cake layers (5 or 6 thin layers).
Beat together egg, milk and oil. Add dry ingredients and mix gently. Stir in apples. Fill greased muffin tins 2/3 full and bake for 20 to 30 minutes in a 400° oven.
In a large mixing bowl, beat eggs until foamy. Gradually add sugar. Beat until thickened. Add peanut butter and mix. Pour in ice cream can. Let stand in refrigerator at least 1/2 hour. Add cream, vanilla and salt. Mix thoroughly. Pour into can. Add milk to fill line. Stir well. Place in ice cream maker and churn. When ice cream is getting soft, put broken chunks of candy in all at once and continue to let ice cream churn.
Heat oven to 425°. Heat margarine in rectangular pan, 13 x 9 x 2-inch, in oven until melted. Mix baking mix, salt, paprika and pepper; coat chicken. Place	chicken, skin side down, in pan. Bake	35 minutes. Prepare Herb Biscuits. Turn chicken, pushing to one side of pan. Drop dough by spoonfuls into pan in single layer next to chicken. Bake until biscuits are light brown and chicken is done, about 15 minutes. Makes 4 servings.
Dissolve yeast in warm water. Add all other ingredients and beat until well mixed. Place in airtight container and refrigerate until needed. As needed, spoon into greased muffin tins and bake at 400° for about 20 minutes. The dough can be kept a week.
Preheat oven to 350°. Beat egg whites, vanilla and salt together with wire whisk or in mixer, adding sugar gradually until stiff. Add butterscotch chips. Drop on greased cookie sheet. Place in preheated oven. Turn off oven. Take out in the A.M.
Combine macaroni, cheese, sweet milk, mayonnaise and cream of mushroom soup. Pour into baking dish. Bake at 375° for 25 to 30 minutes or until bubbly.
Combine all ingredients in a 2-quart casserole. Bake at 375° for 40 minutes or until bubbly around edges.
Cut chicken bite size. Mix chicken and all ingredients together. Cover. Let marinate in refrigerator overnight, stirring 3 times. Cook in microwave 10 to 12 minutes on High. Time depends on wattage. Serve with rice or noodles and fresh whole string beans.
Spread cream cheese evenly on bottom of oven-safe deep, round or sheet pan. Cover with one can chili, layer of mushrooms and another can of chili. Add jalapeno juice and 6 to 8 slices of jalapeno, if desired. Place a layer of Mozzarella cheese on top. Bake or heat until hot or bubbles, approximately 25 minutes at 350°. Serve with Doritos or tortilla chips.
Slice eggplant. Combine flour, onion powder, salt and pepper. Coat eggplant in flour mixture well. Fry on medium-high heat until brown on both sides. Serves 3 to 4.
Brush a nonstick skillet with olive oil and heat over medium-high flame. Add chicken breasts and saut, turning frequently, until cooked and no longer pink, about 8 to 10 minutes. Cover and let cool in the refrigerator.
Mix cheese and Ro-Tel in crock-pot. Brown hamburger and sausage in skillet with garlic powder, salt and pepper. Add to cheese mixture. Dip with favorite chips and enjoy.
Mix cake and pudding mix, water, oil, and eggs in large bowl. Beat a medium speed. Stir in nuts and coconut. Pour in greased and floured 10 inch tube pan. Bake at 325° for 60 minutes. Cool.
Dissolve 1/2 cup cinnamon drops in 1 cup boiling water. When dissolved, add cold water to make 2 cups. Add to jello. When jello starts to set, add applesauce and chill.
Sift together flour, baking soda, baking powder and salt. Add sugar, eggs, one at a time, vanilla and butter. Mix well. Add sour cream and blend well once more. Spread half of batter into well-greased 12-inch tube pan. Spread cherry filling over layer of batter. Pour remaining batter evenly over cherries. Bake at 350° for 1 hour. Cool before removing from pan.
Melt margarine in large skillet. Put sliced sweet potatoes in skillet. Sprinkle with salt, sugar and flour. Cook and simmer until sugar is thickened.
Cut thin slice off ends of eggs. Halve eggs crosswise. Remove yolks to bowl; mash. Stir in remaining ingredients. Spoon mixture into whites. Place eggs on platter; cover loosely. Refrigerate at least 2 hours or up to a day. Top with additional chives, if desired. Makes 12 servings.
Saute garlic, onion and green pepper in bacon grease. Add olives, beans, bacon and tomato sauce. Simmer until thickened and heated thoroughly. Serve over rice.
Cream the butter, sugar and syrup together. Add other ingredients; mix well. Drop by teaspoons onto a cookie sheet sprayed with Pam. May add some raisins and nuts. Bake in a moderate oven (325° to 350°) until done.
Add first 5 ingredients and cover with water. Cook approximately 1/2 hour. Add eggs and tomato soup; cook about 5 or 10 minutes more.
Cut beef crosswise (against the grain) into very thin slices and sprinkle with 1/4 teaspoon salt and pepper. In a 12-inch skillet over medium high heat, heat 2 teaspoons oil and add beef. Cook and stir for 2 to 3 minutes until browned. Using slotted spoon, remove beef to plate. In same skillet over medium high heat, heat remaining teaspoon of oil and add garlic. Cook and stir for 30 to 60 seconds until fragrant. Add frozen vegetables, 1/4 cup water and remaining 1/4 teaspoon salt and pepper. Cook covered for 3 minutes until tender. Meanwhile, in small bowl, stir peanut and remaining 1/2 cup water to blend. Add to skillet along with beef and any accumulated juices. Cook stirring for 1 to 2 minutes longer until heated through and coated with sauce. Makes 4 servings.
Preheat oven to 375°. Flour your working surface and separate rolls into 4 rectangles each; pinch holes closed. Flour rolling pin; roll each to 7 x 5-inch area. Arrange ham and cheese to fit, leaving 1/2 inch of dough all around. Spread filling with mustard. Brush edge of dough with some egg; fold dough and filling over, so that 5 sides meet. Press edges with fork to seal. Place on cookie sheet; brush with egg. Bake for 12 to 15 minutes, until brown.
Combine all ingredients. Grease and flour half of the sheet pans. Bake at 350° for 7 minutes. Turn cake out on waxed sheet that has been dusted with powdered sugar. Roll up long side. Cool for 30 minutes. Unroll and spread with filling. Roll back up and chill for 1 hour before slicing.
Prepare carrots for cooking. Slice and cook in salted water until tender; drain. Arrange carrots, onions and peppers in layers. Make a marinade by combining remaining ingredients. Pour marinade over carrots. Refrigerate for 24 hours before serving. The marinated carrots will keep in the refrigerator for over a week.
Mix, sugar, shortening, eggs, soda, baking powder and water. Make a nest in flour. Put mixture in nest, work with hands until you work enough flour in to roll out. Then cut. Bake on cookie sheet at 400° until brown, about 12 minutes.
Sift flour and mix all ingredients. Blend well and pour in greased tube pan. Bake 1 hour and 20 minutes at 325°.
Cream first 3 ingredients for 4 minutes. Add flour and soda. Drop on cookie sheets. Bake at 350° for 10 to 12 minutes.
Cream butter and sugar; add eggs, one at a time. Add flour to mixture, alternating with milk. Mix well. Don't overbeat. Bake at 275° for 3 hours.
In a 13 x 9-inch pan, place vanilla wafers on bottom of pan and then slice bananas on top of vanilla wafers. Keep alternating vanilla wafers and bananas until the pan is full.
Mix, roll and cut. Bake at 400° until brown (about 15 to 20 minutes).
Cream sugar, salt and butter thoroughly. Beat egg, lemon rind and extract into creamed mixture until light and fluffy. Sift together flour and baking powder. Gradually stir into creamed ingredients. Roll dough 1/8-inch thick on floured board. Cut into shapes. Place on ungreased cookie sheet. Sprinkle with sugar. Bake at 350° for 9 to 10 minutes or until light brown. Remove to cooling rack. Yields 7 dozen.
Soak burghul in enough water to cover. Grind pepper, onion, mint and basil and add to meat. Add salt, spices and burghul. Squeezed to remove all water from burghul before adding to meat. Mix meat mixture by hand till well blended. Add ice water as you mix to keep meat soft. Generously oil a 9x13 baking dish. Take meat mixture and place in dish, patting down evenly. Cut into diamond shapes. Pour additional oil on top of meat. Bake uncovered at 375° for 30-40 mins. or until browned.
In a large bowl, mix thoroughly beef, 1/2 can tomato soup, onion soup mix, cracker crumbs, egg and 1/4 cup milk if mixture is too dry. Firmly shape meat in 9 x 5-inch pan. Bake at 350° for 1 hour. Spread remaining soup evenly over meat loaf. Bake 15 minutes longer or until done.
Mix all ingredients. Sprinkle on top and bake about 15 or 20 minutes until golden brown.
Mix ingredients as stated, then chill before serving. Serves 10 to 15 people.
Beat cheese until smooth. Gradually add sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill at least 4 hours. Top with strawberries or cherry/blueberry pie filling.
Combine water, oil and sugar. Stir until sugar is dissolved. Add eggs. Add all dry ingredients to this and the grated potatoes. Blend well. Pour into a loaf pan that has been well greased. Bake 1 hour at 350°.
Cream butter and sugar. Sift together dry ingredients. Add to creamed mixture. Add applesauce and raisins. Bake for 1 hour and 15 minutes at 350° in 2 greased loaf pans, placeed on rack close to bottom of oven. Turn onto wire rack to cool after 2 minutes out of the oven. Store in closed container with a piece of apple to keep moist.
Cream together sugar, butter and brown sugar. Add eggs and mix together. Add remaining ingredients and mix together. Drop cookie dough onto cookie sheets. Bake at 375° for 7 to 8 minutes.
Remove stack of meat and cut stack in half diagonally. Wrap half slices around pickle spear, celery, carrots or other crisp vegetables. Secure with pick. Makes 20 roll-ups. Contains 20 calories each.
Drain peaches. Spread soft butter in bottom of a deep square 9 x 9-inch pan. Pack brown sugar evenly over butter. Arrange peaches upside-down on sugar. (Can use maraschino cherries between peaches, if desired.)
Brown ground beef and onion. Drain off fat and set aside. In a saucepan, add together soup, enchilada sauce, tomato sauce, sliced olives, water and cornstarch. Over medium heat, cook until slightly thick. Remove from heat and add ground beef to sauce mix. In a baking dish, make layers with cheeses, sauce and tortillas. Finish off with meat and cheeses. Bake at 300° for 35 minutes.
Cut chicken breasts in halves or quarters as desired. Fold 2 to 3 slices chipped beef under chicken and wrap Sizzlean around both. Place in baking dish. Mix together golden mushroom soup and sour cream. Pour over chicken. Bake at 275° for 3 hours. This can be put together as far ahead as the day before cooked.
Mix the first 4 ingredients. Cook to a firm ball. Remove from heat. Add the powdered sugar, butter and food coloring. Mix well and drop by spoon on wax paper; let cool.
Preheat oven to 350°. In a large bowl, combine the first 3 ingredients. Cut in margarine until crumbly (mixture should be dry). Reserve 2 cups of crumbs. Press remainder on bottom of a 9 x 13-inch pan. Bake 15 minutes.
Add eggs, one at a time, and beat all ingredients until well mixed (about 3 minutes). Bake in Bundt pan sprayed with Pam at 315° for 45 minutes or until done. When baked, add glaze.
Bake 30 minutes at 350 F. (or do what I do and use a brownie mix for the cake).
Beat eggs. Add oil, sugar, zucchini and vanilla; cream together. If you want pineapple in your bread, add it in now. Add flour and all the other dry ingredients; blend well. Mix in nuts with a spoon. Turn mixture into 2 greased and floured bread pans. Bake at 325° for 1 hour. Let cool in pan.
Combine apples, 1/4 cup orange juice and cinnamon in medium bowl; stir well. Set aside. Combine remaining 1/4 cup orange juice and milk; stir well. Set aside. Cream margarine. Gradually add 1 cup sugar, beating at medium speed until light and fluffy. Add egg substitute and vanilla; beat well. Combine flour, baking powder and salt. Stir well. Gradually add flour mixture to creamed mixture alternately with milk mixture. Pour 1/2 of butter into a 10-inch tube pan coated with cooking spray; top with 1/2 of apple mixture. Pour remaining batter into pan. Top with remaining apple mixture. Sprinkle with brown sugar. Bake at 350° for 1 hour and 10 minutes. Cool in pan for 10 minutes; remove from pan. Cool on a wire rack.
Cream sugar and oleo; add eggs and mix. Add remaining ingredients and mix well. Drop by rounded tablespoonfuls onto greased baking sheets. Flatten with damp cloth over bottom of glass and sprinkle with sugar. Bake at 350° for about 12 minutes.
Cook first five ingredients until tender in a small amount of water. Add can of tomatoes (undrained). Place in casserole dish. Cover with grated cheese. Top with melted margarine and bread crumb mixture. Bake in 350° oven for about 30 minutes, until bread crumbs are brown and cheese is melted.
Sift flour, then measure and sift again with baking powder, salt, cocoa, cinnamon and cloves. Cream shortening and add sugar; beat well and add eggs, one at a time. Beat real well. Add cold potatoes; beat until smooth. Add milk and vanilla; beat again. Add all dry ingredients, raisins and nuts. Bake in 375° oven for 35 minutes.
To make sandwiches, in bowl, combine Ricotta cheese, apple, sugar and cinnamon. Add chicken. Spread each of 6 slices bread each with about 1/3 cup of chicken mixture. Top with remaining slices of bread. In skillet, melt butter.
Cream the shortening and sugar. Mix baking powder, cocoa, flour and seasonings and add to creamed mixture. Beat in eggs, juice, whiskey and milk. Fold in nuts and raisins and then drop batter by spoonful onto greased cookie sheet. Bake at 400° for 10 to 12 minutes.
Cream sugar and shortening; add eggs and molasses. Then add dry ingredients. Add hot water last. Beat until smooth. Batter is thin, but makes a nice cake. Bake in greased 12 x 9-inch cake pan at 350° for 35 minutes or little longer. This cake is very good with brown sugar icing.
Heat water and butter until boiling; stir in flour. Stir vigorously on low heat for 1 minute. Remove from heat; beat in eggs one at a time until smooth. Roll in shape of fingers. Bake for 35 to 40 minutes at 400°. Cool. Split and fill with pudding. Top with chocolate icing.
Cream butter, sugar and eggs. Add vanilla. Add flour and pecans. Mix well. Shape into small balls. Place on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Combine sugar, eggs and salad oil. Sift together flour, soda, salt, cinnamon and nutmeg and add to first mixture along with vanilla. Add apples and nuts (optional). Before baking, mix brown sugar, melted oleo or butter, coconut and 1/2 cup nuts and put on top. Bake in a 9 x 13-inch greased pan at 350° for 1 hour. No frosting is needed.
Mix milk and pudding with mixer. Add Eagle Brand milk and Cool Whip. Alternate layers of wafers, bananas and pudding mixture in large bowl. Refrigerate.
Combine all in bowl. Stir until moistened. Pour into greased 13 x 9 x 2-inch pan (or 14 muffin tin). Bake at 400° for 17 to 20 minutes.
Mix all ingredients. Put in an unbaked pie crust. Start at 400° for 15 minutes, then turn to 300° for 30 minutes or more.
Combine flour, oats, brown sugar, butter and cinnamon in bowl. Mix until crumbly. Press 1/2 in greased 9-inch layer pan. Cover with rhubarb. Combine sugar, cornstarch, water and vanilla in saucepan. Cook, stirring until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350° for 1 hour. Serve warm with whipped cream.
Mix butter and the powdered sugar until smooth. Add vanilla. Blend together flour, salt and baking powder. (Note: Just a dash.) Add flour mixture to butter mixture; blend well. Add chopped nuts; blend. Roll dough into two balls. Wrap in plastic wrap and chill 1 hour. Flatten dough out. Cut into 15 to 16 pieces. Shape into marble balls. Place on ungreased pan. Bake at 375° to 400° for 10 to 12 minutes. While hot, roll into powdered sugar or dust. Let cool. Roll again. Makes 30 cookies.
Cream butter, 1/3 cup sugar and 1/4 teaspoon vanilla. Blend in flour. Spread dough on bottom and sides of 9-inch spring-form pan. Mix cream cheese and 1/4 cup sugar. Add egg and vanilla and mix. Pour into pan over dough. Mix sugar and cinnamon. Toss in apples. Spoon apple mixture over cream cheese. Bake at 450° for 10 minutes. Reduce to 400° for 25 minutes. Cool before removing from pan.
Preheat oven to 450°. Grease 8-inch round baking pan. Combine flour, sugar and cocoa. Cut butter or margarine into dry ingredients until mixture resembles coarse crumbs. Add chocolate pieces. Stir in milk just until moistened. Spread dough into prepared pan, building up edges slightly. Bake 15 to 18 minutes. Cool on wire rack 10 minutes. Spoon half the strawberries and half the whipped cream over bottom layer and top with second layer. Spoon remaining strawberries and whipped cream over top. Serve with hot fudge sauce.
Combine egg yolks, salt, milk, sugar and flour. Mix well in microwavable bowl. Microwave on Full power for 2 minutes. Stir; return and microwave another 2 minutes. Stir and return to microwave for an additional 2 minutes.
Beat ingredients together beginning with eggs and then follow as listed; mix well. Preheat pizzelle iron. Put a teaspoon of mix on center of each design. Close lid. Bake 1 1/2 to 2 minutes. Remove with fork; cool.
Place chicken in a large pot. Cover with water. Simmer, covered, for 45 minutes or until chicken is tender. Remove chicken from bones. Save broth. Combine flour and baking powder. Cut in shortening. Add milk. Mix well. Turn out on floured surface and knead lightly 4 to 5 times. Roll out to 1/8-inch thickness. Cut into strips. Drop dumplings into pot. Cover. Simmer 20 minutes. Makes 4 to 6 servings.
Wash mushrooms and remove stems. Broil rounded side up for 5 minutes. Combine crab meat, cream and Tabasco sauce. Turn mushrooms and fill with crab meat mixture. Sprinkle Parmesan cheese over tops and broil again 5 to 10 minutes until tops are lightly browned.
Peel potatoes and cut in slices. Place in a 2-quart casserole dish (spray dish with Pam). Cut up cabbage and place on top (you may use more or less cabbage, whatever you like). Season with parsley, basil, salt and pepper. Brown the sausage links and place in casserole. Dissolve bouillon cubes in water and pour over casserole. Cook for 1 hour at 350°, until potatoes are soft. Mix up and serve.
Spread cream cheese in an 8 ounce pie pan; cover with chili. Add diced chilies and top with cheese. Bake 40 to 45 minutes at 350°.
Mix together oil, eggs and cake mix. Slowly add milk, then pudding. Pour batter into 2 (9-inch) cake pans. Bake at 350° for 20 to 25 minutes.
Pour boiling water over shredded wheat biscuits. Add salt, sugar, molasses and shortening. Let stand until cool. Dissolve yeast in 2/3 cup warm water. Add to mixture; add flour until dough is of workable consistency. Knead well on floured board. Place ball of dough in greased bowl and allow to rise until double in size. Punch down dough. Divide into 2. Place in greased pans and allow to rise until double in size. Bake at 375° for 40 to 45 minutes. Brush baked loaves with melted butter. Makes 3 loaves.
Brown and drain hamburger. Add refried beans and picante sauce. Heat until well blended. Warm tortillas in oven or microwave and keep warm. Fill with hamburger mixture and top with taco sauce, sour cream, lettuce, tomatoes and cheese as desired.
Combine all ingredients; mix well and spoon into 9 x 13-inch baking dish. Cover and bake at 300° for 1 hour. Serve warm or cold with poultry or pork. Yield: 2 cups.
Thaw spinach and squeeze dry. Stir in soup mix, sour cream and mayonnaise until blended. Stir in spinach, water chestnuts and onions. Cover and chill 2 hours before serving.
Heat grill on high. Melt butter in small saucepan. Add rosemary. Grill chops on high. Baste with rosemary and butter. Turn and repeat. Serves 2.
Mix all ingredients, saving 1/4 cup of tomato sauce. Shape into loaf and bake at 350° for 1 1/2 hours. Add remaining tomato sauce approximately 1/2 hour before end.* Best if, after shaped into loaf, mixture is wrapped in cellophane wrap and stored in refrigerator overnight. This allows flavors to blend. Also, recommend baking in roasting pan, not loaf pan.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press on bottom of a 9-inch spring-form pan.