HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 1 tablespoon butter in a 9-inch pie plate in preheated 450° oven. Tilt plate so margarine completely covers bottom; set aside. Beat together eggs, milk, flour 1 tablespoon sugar and salt until smooth. Pour into hot pie plate. Bake at 450° for 8 minutes. Reduce to 375° and bake until golden brown and sides are puffy, about 8 minutes longer.
Cook carrots until tender; drain. Mix together carrots, bacon, salt, pepper and onion. Place in 1-quart casserole. Sprinkle with sugar and butter. Cover and bake for 25 minutes at 400°. Serves 4.
Cream butter, sugar and vanilla in large bowl. Combine flour and cocoa. Blend into creamed mixture. Add pecans. Beat on low speed until well blended. Chill dough about 1 hour or until firm enough to handle. Meanwhile unwrap Kisses. Shape scant tablespoon of dough around Kiss, covering Kiss completely. Shape into balls. Place on cookie sheet. Bake at 375° for 10 to 12 minutes or until set. Cool slightly. Remove to wire rack. Cool completely. Roll in confectioners sugar. Roll in sugar again before serving, if desired. Makes about 4 1/2 dozen.
Grease 9 x 13-inch cake pan. Place one package of rolls in cake pan. Combine cream cheese, sugar, vanilla and egg yolk. Cream until smooth. Spread in pan. Place other pack of rolls on top of cheese mixture. Beat egg white and brush on top of rolls. Bake at 350° (325° for glass pan) until golden brown.
Mix all together and pour in large baking dish. Keep check while baking, may take less time depending on your oven. Bake at 350° for 45 minutes. Serves 8 to 10 people.
Dissolve Jell-O in 1 cup hot water. Mix all ingredients and pour in dish. Refrigerate.
Combine sugar, cornstarch, salt, syrup and water in saucepan. Stir until thick. Add jello.
Preheat oven to 350°. Mix all ingredients well. Pour into 1 greased and floured loaf pan or 3 small ones. Bake approximately 45 minutes, until springs back when lightly touched. Freezes well.
In double boiler, place 2 cups water; add marshmallows to water. After marshmallows have melted, remove from burner and add gelatin. Dissolve gelatin and cool mixture until it is congealed slightly. Soften the cream cheese with some of the pineapple juice. Add pineapple and nuts. Whip gelatin mixture. Add pineapple-cheese mixture to gelatin and then fold in whipped cream. Chill.
Brown and drain sausage. Cook noodles. Mix soups and milk. Add to noodles. Add sausage. Pour into 2-quart casserole dish. Cook in preheated 350° oven for 30 minutes or until bubbly.
Cream cheeses together. Add sour cream, eggs (1 at a time), sugar, lemon juice, vanilla, cornstarch, flour and butter. Beat about 15 minutes. Pour into greased spring-form pan. Bake at 325° for 1 hour and 20 minutes. Turn off heat and let cake stand in oven with door open 2 hours. Remove and refrigerate once cake is at room temperature. Gently loosen, but do not remove side of pan until cake has been chilled. Top with strawberries, arranged pointed end up.
Brown meat and onion. Spread in deep dish. Sprinkle salt, garlic salt and chili powder on meat. Add grated cheese. Beat eggs, milk and Bisquick 1 minute by hand. Pour over meat and cheese. Bake at 400° for 30 minutes.
Grease and flour 9 x 13-inch cake pan. Preheat oven to 350°.
Mix dressing, vinegar and sauce together in a large bowl. Put in chicken and mix with sauce so each piece is dipped in sauce. Put in refrigerator overnight. Put directly on grill or in oven the next day.
Sprinkle meat with salt and pepper. Add 1/2 cup water and cover; simmer in Dutch oven about 2 hours. Add more water during cooking, if pot is dry. Combine barbecue sauce, pineapple preserves and vinegar in a bowl and pour over ribs. Cook 20 minutes more or until meat is tender. Serve with medium broad noodles.
Cook first 3 ingredients for 20 minutes. Add wild strawberry Jell-O. Let cool. Freeze. Makes 2 1/2 pints.
Soften yeast in warm water; combine sugar, shortening and salt. Cool to lukewarm; add 1 cup flour and mix well. Add softened yeast and egg and remaining flour. Knead until dough is satiny, smooth and elastic. Cover and let rise in warm place 1 1/2 hours. Punch down; let rise 30 minutes. Turn out on lightly greased board and shape into desired shape. Let rise 15 minutes. Bake at 400° for 12 to 15 minutes.
Microwave margarine and marshmallows at high for 2 minutes. Stir. Microwave 1 minute longer. Stir until smooth. Add cereal. Stir until well coated. Divide warm mixture into 24 muffin pan cups coated with vegetable spray. Shape into cups. Cool. Fill with your favorite frozen yogurt or ice cream. Sprinkle with colored party sprinkles or small candies. Serve immediately or keep in freezer.
Spray a 13 x 9-inch baking dish with cooking spray. Preheat oven to 350°. In a large bowl, combine zucchini, onion, cheeses, pepperoni and spices. Mix thoroughly. In another bowl combine oil, eggs and Bisquick. Mix well. Add to the zucchini mixture and blend thoroughly. Spread mixture in a baking dish. Bake 35 to 45 minutes or until cheese starts browning.
Lay 2 sets. Arrange 1/2 of vegetables in center of each container. Top evenly with chicken strips. Sprinkle evenly with Italian dressing, seasonings and water. Cover.
Crumble sausage. Mix with grated cheese and Bisquick. Roll into 1-inch balls. Bake on ungreased cookie sheet at 350° for 20 to 30 minutes. Makes about 6 dozen.
Wash quail and pat dry with a paper towel. Salt and pepper to taste. Beat egg. Add 1 cup of milk to egg. Roll quail in flour, then in milk and egg mixture, then in flour again, coating generously. Cook in frypan with 1 inch of oil, waiting until the oil gets hot before putting the quail in the pan. Brown evenly on all sides. Cook on simmer for 15 to 20 minutes for tenderness. Allow 1 quail per person, split in half for faster cooking or can be left whole.
Mix and store. Use 3 heaping teaspoonfuls to a cup and add hot water.
Cook rice according to package. In a large bowl, add margarine, corn, half of cheese, soup and rice; toss, being careful not to break up rice. Preheat oven to 350°. Pour mixture into baking dish; place in oven. Bake for 30 minutes. Remove from oven. Sprinkle some cheese on top; place back in oven until cheese is melted.
Spread on top of pudding. Garnish with almonds and maraschino cherries.
Mix well and let steaks soak in sauce overnight. Mmm, how good they will taste.
Use roaster pan. Add all ingredients and bake in oven at 275° for 3 to 4 hours.
In mixing bowl, put melted margarine. Add sugar and well beaten eggs. Sift dry ingredients which pecans have been added to. Add pineapple to creamed mixture, then the dry ingredients. Pour into greased 13 x 9-inch pan. Bake in a 350° oven for 30 to 40 minutes. Sprinkle with powdered sugar when cool. Freezes good!
In a food processor, cream butter with tomatoes and pepper. Refrigerate. Season lamb chops and broil, turning once, about 8 minutes. They should be slightly pink inside. Top with 1 tablespoon of butter and a sprig of parsley.
Sift together flour, baking powder, salt and sugar. Combine egg, milk and shortening and add all at once to flour mixture. Stir until dry ingredients are moist but still lumpy. Fold in blueberries. Fill greased muffin pans 2/3 full. Bake in hot oven, 400°, about 25 minutes. Makes 1 dozen muffins.
Mix cornbread as directed. Add other ingredients. Bake at 400° for 50 to 60 minutes.
Melt margarine in a 9 x 13-inch casserole. Combine bread crumbs, Parmesan cheese, salt and pepper. Dip chicken breasts in beaten eggs and then in crumb mixture. Place in casserole. Bake at 400° for 20 minutes. Turn over and bake another 20 minutes or until tender and done through.
Cream butter and sugar. Add eggs, flour, soda, cinnamon, fruits and nuts. Mix thoroughly. Drop by spoonfuls on greased cookie sheets. Bake 10 minutes at 350°.
Preheat oven to 350°. In blender, puree tomatoes until smooth. Should have 2 cups. Soak raisins in boiling water. Cool. Cream shortening and sugar until fluffy. Add eggs, tomato pulp and raisins and soaking water. Beat well.
Chop and saute mushrooms with 2 Tbsp. butter for 1-2 minutes. Butter 3 slices of bread and cut into 1-inch squares. Place in the bottom of a greased 9 x 13-inch casserole dish. Combine mushrooms with onion, celery, green pepper, mayonnaise, salt, and pepper. Spread mixture over bread cubes. Butter and cube 3 more slices of bread, spread over mushrooms. Mix eggs and milk. Pour over casserole. Refrigerate. One hour before baking, spoon mushroom soup over the top. Cube and butter remaining 2 slices of bread. Sprinkle over the top. Refrigerate 1 hour more. Bake at 350° for 50-60 minutes or until set. Sprinkle with cheese 10 minutes before it is done. Serves 8-10.
Combine butter and flour together over medium heat. Cook green beans. Combine everything but cheese and melted butter. Put in casserole dish and top with cheese and melted butter. Bake at 400° for 20 minutes.
Combine sugar and flour; stir in egg, lemon rind and juice and water. Cook over boiling water until slightly thickened. Pour over rhubarb in pie shell. Top with a lattice crust. Bake at 425° for 40 to 50 minutes. Makes a 2 crust 9-inch pie.
Mix together the cake mix, margarine, nuts, extract and 1 egg. Press into a 9 x 13-inch pan that is lightly greased. Mix cream cheese, 2 eggs and powdered sugar. Pour over cake mixture. Bake at 350° for 1 hour.
Buy or make crust. Whip the cream and sugar until soft peaks form; set aside. Pour milk into mixing bowl. Add pudding and beat with rotary beater until well blended, about 1 minute. Immediately fold whipped cream and strawberries into pudding. Pour in pie shell. Chill until firm. If desired, garnish with whole strawberries.
Mix jello with cold water. Add boiling water, sugar, pineapple juice and all. Refrigerate until partly firm. Whip 2 packages of Dream Whip until firm. Fold into jello mixture. Line mixing bowl (2 quart size) with waxed paper. Pinch angel food cake into small pieces. Arrange in bowl by adding a layer of cake and a layer of jello until all is used. Chill overnight. Unmold and frost with third box of Dream Whip. Sprinkle with coconut and keep in refrigerator.
Dissolve yeast in water. Cream sugar and shortening. Add salt. Scald milk and let cool to lukewarm. Add milk to mixture, then add yeast. Mix flour until it becomes a soft dough. Cover and let ripen 3 hours. Knead and make into rolls. Let stand 30 minutes. Bake until light brown at 350°.
Place one layer of potatoes (thinly sliced) into a pan. Sprinkle with parsley flakes. Add 1/2 of the celery, chopped onion and chopped green bell pepper. Add another layer of potatoes and top with the remaining 1/2 celery, onions and green pepper. Sprinkle with parsley flakes. Add salt and pepper as desired. Place strips of cheese on top of other ingredients. Mix about 3 tablespoons cornstarch with one cup milk and pour over mixture. Bake at 350° until done.
In large bowl combine cabbage, onions, cheese, olives and corn. Combine mayonnaise, sugar, mustard, celery seed and vinegar. Mix well, pour over cabbage mixture and toss to coat. Chill for several hours or overnight. Makes 10 to 12 servings.
Divide sliced almonds in half. Use half in recipe and half on top for garnish. Mix all ingredients together. Sprinkle reserved almonds on top. Bake at 350° for 15 to 20 minutes in a small casserole dish until bubbly. Serve warm or at room temperature.
Place all ingredients, except shrimp or surami, in small mixer bowl. Mix very well. Then add shrimp or surami and mix well again. Cover and chill several hours or overnight.
Take yellow cake mix. Cut in 1 stick or margarine. Add 1 egg, well beaten. Mix together. Reserve 1 cup for topping. Press the rest into a 9 x 13-inch pan. Pour the pumpkin over cake.
Mix all ingredients together, except corn flakes. Place in greased 9 x 13-inch baking dish. Top with corn flakes. Bake at 350° for 45 minutes. This is a nice change from baked potatoes to serve with steaks.
Sift flour and baking powder. In another bowl, beat Crisco and sugar. Add beaten eggs, lemon rind, lemon juice, annisette and vanilla. Add dry ingredients and milk alternately. Grease and flour tube or Bundt pan. Pour batter into pan. Bake at 350° for about 45 to 50 minutes or until done.
Combine ingredients in baking dish. Sprinkle with paprika. Bake at 350° for 1 1/2 hours. Best served with rice as side dish.
Wash mushrooms and remove stems. Fry stems and sausage, crumbling the meat as it cooks. Add crumbs and water, mixing well. Stuff mixture into mushroom caps. Bake 20 minutes at 350°.
Bake white cake as directed on box. While cake is hot, punch holes in the cake. Mix Eagle Brand milk and cream of coconut and pour over cake. After cake is completely cool, spread whipped topping over the top and sprinkle with coconut.
Mix the cake mix, oil, eggs and milk until smooth and well mixed. Dice the apple pie filling and fold into cake mixture. Pour into lightly-greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 45 minutes until toothpick comes out clean when inserted. You can sprinkle with powdered sugar or frost with a cream cheese frosting.
Mix together ground deer meat, dried onion soup mix, egg, 1 tablespoon of Worcestershire sauce, rolled oats, dried parsley flakes, milk and catsup. Form into walnut size balls and set aside. In a 10 x 10-inch square microwave-safe casserole, mix the beef broth and 1 tablespoon of Worcestershire sauce. Add meatballs. Cook, covered on 70 (Roast) for 10 minutes.
Cook chicken in salt, bouillon and pepper. Save broth. Melt butter and saute onion; add flour. Gradually add broth and stir until a soupy consistency. Add peanut butter and stir until smooth. (If too thick, add cold milk.) Season with curry; add chicken and heat. Serve over rice. Add any of the following. Mix together and enjoy.
Mix together the chicken, soup and picante. Taste for personal preference. Add more picante or Tabasco, etc. Dip flour tortilla in picante sauce, tomato juice, chicken broth or oil to soften. Fill with several spoonfuls of chicken sauce.
Beat sugar, margarine, egg and vanilla until smooth. Add 1 cup morsels, melted. Mix well. Stir in oats, flour, baking powder and salt. Mix well. Cover and chill dough 1 hour.
Put all ingredients in pan. Bring to boil, stirring all the time. Cool 9-inch baked pie shell. Sprinkle with cinnamon. Refrigerate.
Mix eggs, milk, salt and dry mustard. Pour mixture over bread, ham and cheese. Cover. Let set overnight in refrigerator. In the morning, cover with crushed cornflakes and melted margarine. Bake at 350° for 45 minutes.
Slice pickles very thin. Mix pickles with peppers, onions and salt and let stand for 1 hour. Drain. Stir together sugar, celery seed, vinegar and mustard seed until sugar is dissolved. Pour over pickles and place in freezer containers. Freeze. If refrigerated, pickles will keep 2 to 3 weeks.
Heat oven to 350°. Grease a 10-inch deep pie plate and spread softened cream cheese over bottom of dish. Mix chili and salsa together and pour over cream cheese. Sprinkle cheese on top. Bake 25 to 35 minutes until bubbly and melted. Serve hot with your favorite chips.
Heat oven to 250°. In medium skillet, brown ground beef and onion; drain excess fat. Stir in chili powder, salt, garlic powder and tomato sauce. Simmer, covered, 10 minutes. Heat taco shells in oven at 250° for 5 minutes. Assemble tacos by layering meat, cheese, lettuce and tomatoes in each shell. Serve with taco sauce; top with sour cream. Makes 10 tacos.
Saute celery in butter. Mix remaining ingredients except cornflakes and almonds. Sprinkle them on top. Bake at 350° for 30 minutes. Place in greased 9 x 13-inch pan. Makes 8 to 10.
In a large skillet, melt the butter. Add the onions and peppers. Cook until almost done. In a separate skillet, brown the hamburg until well done. Add salt and pepper. Cook for 20 minutes. Add onions and peppers. Add the tomato sauce, hot pepper and garlic powder. Cook for 20 minutes. Spoon in grinder rolls and enjoy.
Mix all ingredients together. Pour into square baking pan. Bake at 350° for 30 to 45 minutes until it does not jiggle in center.
Cook broccoli until tender; drain. Place in a glass baking dish. Mix together the mayonnaise, soup, milk and lemon juice. Mix well and pour over the broccoli. Top with cheese slices. Bake at 350° for 1 hour. Serves 6.
Sift dry ingredients and cut in 1/2 cup shortening. Mixture should resemble coarse meal. Blend in vanilla, egg and milk. Mixture should form a ball. Roll on floured board; cut with cutters and bake for 8 minutes at 375°. Use only shortening in this recipe for best results. This is a cookie batter that does not need to be refrigerated.
Crumble ground meat; cook until done, but not brown. Saute vegetables until done, but not brown. Add to meat. Add tomato sauce, spicy sauce and 1 (10-ounce) can of water. Simmer for 2 to 3 hours. Stir several times to keep from sticking. Serve over your favorite pasta.
Cook rice according to directions and save; cook bacon in a large skillet until crisp. Remove from pan; drain off all but about 4 tablespoons bacon drippings and then saute onions and peppers until tender. Add crushed tomatoes, bay leaves and sugar; simmer about 1/2 hour.
Boil chopped broccoli; drain well. Combine soup, mayonnaise, butter, eggs and onions. Pour over broccoli. Sprinkle cheese on top. Sprinkle crackers on top of cheese. Press lightly with hands. Cook at 350° for 30 minutes. Let stand 20 minutes.
Fry bacon, crumble and reserve. Brown ground beef, onion and bell pepper in skillet. Drain. Pour into large bowl and add remaining ingredients, adding bacon into mixture last. Bake 1 hour at 300°.
Put in large pan and mix all ingredients together. Divide into 3 large pans and bake for 1 1/2 hours at 350°. You may need to cover them halfway through so they will not get too brown. Grease the pan you are baking the meat loaf in (pans 12 x 17 x 2-inches).
Prepare recipe for Bisquick drop biscuits. Add Cheddar cheese to taste. Dip ice cream scoop (drop in pan). Let rise 7 to 10 minutes; very important. Cook 7 to 10 minutes at 400°. Brush with melted butter mixed with garlic powder and parsley.
Season chicken breast. Grill. Cool and cube. Add mayonnaise, sandwich spread, grapes and almonds. Mix well and refrigerate.
In a medium size pan or casserole dish, pour soups and water; mix thoroughly. Sprinkle uncooked rice over soups; do not stir in. Lay cut up chicken on top of rice. Sprinkle dry onion soup mix over chicken. Cover; do not remove cover while baking. Bake at 350° for 1 1/2 hours. Remove from oven; let set 5 to 10 minutes before serving.
In large skillet, cook and stir onion and pineapple in butter until onion is tender. Stir in chicken ala king, shrimp and lemon juice; heat through. Serve on rice; sprinkle with bacon. Makes 4 to 6 servings.
Combine ground chuck, sausage, onions and seasoning in a large pan; cook over medium heat, stirring often until meat loses its red color. Do not overcook the meat. Sprinkle the flour over the meat mixture, stirring often, until well combined with meat. Remove from heat. Place meat in a large colander placed in a pie plate or dish to drain off excess grease and juice. This may take several hours. Place 2 tablespoons of mixture in center of egg roll wrapper diagonally. Beat 1 egg. With fingers, spread beaten egg on 2 side corners. Fold over corners to the middle. Spread beaten egg over the 2 sides. Fold 2 side corners to center. Seal. Roll into neat package and seal tightly. Place on a cookie sheet which has been sprayed with vegetable cooking spray. Place meat pies seam side down. Spray the tops with vegetable cooking spray.
Place cracked wheat in a bowl and cover with cold water. Let soak 30 minutes. Drain and press out moisture. Spread out on clean cloth and allow to dry. Wash parsley. Cut off stalks. Wrap in towel and refrigerate. Put wheat in mixing bowl and add onions. Mix it well (using your hands is the best way to be sure it is well mixed). Add parsley and mint. Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well. Peel, seed and dice tomatoes. Gently stir into salad. Cover and chill at least 1 hour. Very good served with pita bread.
Mix pretzels, oleo and 3 tablespoons sugar; put in 9 x 13-inch pan. Bake 7 to 8 minutes at 400°; cool. Mix cream cheese, Cool Whip and 1 cup sugar. Spread over pretzel crust; refrigerate 10 minutes. Mix strawberry jello, boiling water and frozen strawberries. Pour over cheese mixture and refrigerate.
Cut steak into small cubes. Roll in flour, salt and pepper; brown in hot butter. Add 1/2 cup water and vinegar; simmer until tender. Add water as necessary to keep from burning. When tender, pour off excess liquid. Add remaining ingredients. Cover; simmer until everything is heated through. Don't boil. Serve over brown rice or noodles.
Prepare cake as directed, baking in a tube pan. When cool, cut cake horizontally in 3 even layers. Whip cream until it stands in peaks. Spread part of cream on one layer and top with peaches. Repeat on each layer, stacking one on top of the other. Spread remaining cream on top. Top with peaches. Serve immediately. To prevent peaches from browning, dissolve 1 teaspoon ascorbic acid crystals in 3 tablespoons water and mix well.
Toss together; cover and chill for 2 hours. Yields 20 servings.
Fry bacon until crisp in a deep heavy saucepan. Remove bacon bits and drain on paper toweling. Pour off fat. Measure 2 tablespoons and return to saucepan. Add onions and cook until transparent, but not brown. Add raw potatoes and water. Bring to a boil. Reduce heat, cover and cook 8 to 10 minutes or until tender. Add remaining ingredients and heat just to boiling. Season to taste. Yields 6 cups.
Combine sweet potato, brown sugar, salt and cinnamon. Shape a small amount around each marshmallow. Roll in crumbs. Place on a greased baking sheet. Bake at 350° for 6 minutes or until lightly puffed (do not overbake or marshmallows will melt).
In large frypan, saute onions with vegetable oil until transparent. Add chicken and cream cheese (break up with spoon). Cook until melted. Stir in chili powder, garlic powder, cumin and 3/4 cup Colby and 3/4 cup Monterey Jack cheeses. Add half jar of salsa. Stir until bubbling. Heat oven to 350°. Spray bottom of 2 large baking pans with Pam. Lay flour tortilla in pan. Add 1/3 cup mixture and roll up. Arrange seam side down. Add remaining salsa on top and sprinkle remaining cheeses on top. Bake 15 to 20 minutes.
Shred Cheddar cheese; chop onions, green pepper and celery. Mix all ingredients except pecans until smooth. Shape into a ball and roll in pecans. Store covered in refrigerator no longer than 2 weeks. Serve at room temperature for best flavor.
Cream shortening and sugars. Add eggs and vanilla. Beat until fluffy. Add dry ingredients and stir in M&M's. Bake at 350°.
Buy all jars the same size and mix all together. Store in airtight container. Add 1 to 1 1/2 teaspoons to your own homemade spaghetti sauce.
Mix shortening, sugar, eggs and molasses. Sift remaining ingredients and add to mixture. Chill dough. Roll into balls and dip into sugar. Bake at 350° for 10 minutes.
Preheat oven to 300°. Grease 10 x 15 inch jelly roll pan. Combine flour and baking soda; set aside. In large bowl, combine remaining ingredients; blend in dry ingredients. Pour batter into prepared pan. Spread batter evenly. Bake 40 to 45 minutes. Cool. Makes about 4 dozen bars.
Pour Italian dressing over pepperoni, beans, tomatoes, cucumber and mushrooms. Cover; marinate in refrigerator for several hours or overnight. Drain, reserving marinade.
Mix chocolate chips, pecans and coconut with flour; set aside. Put all other ingredients in a mixing bowl and beat together on medium speed until well blended. Fold in chips, nuts and coconut. Bake in a greased and floured tube pan for 1 hour at 300°.
Blend the ingredients, except cheese. Split rolls and spread ham mixture on bottoms. Top with cheese. Place the tops on the rolls. Cover tightly with foil. Heat in 400° oven until hot and cheese melts.