HumbleIntelligence/food-ner-1-Million huggingface dataset:
*If doubling the recipe, use 1 can cream-style corn and 1 1/2 teaspoons salt.
Preheat oven to 350°. Butter a 2-quart casserole. Slice onion into 1/4-inch slices. Stir eggs until beaten. Add rest of ingredients. Mix until corn is just mixed into batter. Pour into casserole. Bake one hour and 10 minutes, or until firm. Serves 6.
Combine first 6 ingredients in an 8 quart Dutch oven or stockpot; bring to a boil. Reduce heat to medium and cook, uncovered, 1 hour. Remove from heat. Remove chicken from broth; place chicken in a bowl and chill for 15 minutes. Strain broth through a cheesecloth-lined colander into a bowl; discard solids. Set aside 4 1/2 cups broth.
Sift together flour, cinnamon, soda, salt and nutmeg. Add shortening, sugar, eggs and vanilla. Beat until smooth. Stir in oats and chips. Drop rounded teaspoonfuls of dough onto greased cookie sheet. Flatten. Bake in preheated 350° oven for 12 to 15 minutes. Makes about 3 1/2 dozen cookies.
Mix all together. Use buttered crumbs or crushed croutons for topping. Bake at 350° for 1 hour or until thickened.
In bowl, combine egg, cereal, Worcestershire sauce and lemon peel. Add	turkey, mix well. Shape into 8 balls, 1/4 cup mix each. Brown meatballs in hot oil, drain off fat. Add broth, cover and simmer 20 minutes. Transfer to dish, reserving juices in	pan. In small bowl, combine sour cream, cornstarch and lemon juice. Add to juices in skillet. Cook and stir 2 minutes after mixture is	thickened and bubbly. Add carrot and onions. Serve sauce over meatballs. Serves 4.
Blend together ingredients except cheese and chips. Put into greased 1 1/2 qt. baking dish. Sprinkle with cheese, then chips over top.
Combine first 7 ingredients. Add the zucchini, nuts and raisins. Beat together in another bowl the eggs and salad oil. Pour this into the flour mixture and blend well. Bake at 350° for 45 to 60 minutes in greased loaf pans. Makes 2 loaves.
Bake yellow cake in 9 x 13-inch pan; cool completely. Beat together pudding mix, cream cheese and milk. Spread over cake, then spread the crushed pineapple. Spread the Cool Whip. Sprinkle with coconut. Chill if desired. Refrigerate leftovers.
Cream eggs and sugar together, then add melted oleo and stir. Add 1/2 cup milk and pineapple and stir well. Last, add bread crumbs and mix thoroughly. Bake in regular size casserole at 350° for 40 to 60 minutes or until a knife blade comes out clean from center. Can be served hot or cold.
Combine chili sauce, grape jelly and water in saucepan heat, stirring, until well blended. Combine remaining other ingredients in a bowl mixing well, shape into 1-inch balls and place in jelly sauce. Simmer over low heat for 30 minutes or until done. Serve with toothpicks.
Cut meat into 1-inch cubes and place in Dutch oven with just enough water to cover. Cook and simmer over moderate heat 2 hours. Remove meat and reserve 1 cup of the liquid. Force meat and suet through the coarse blade of food chopper. In a large kettle combine chopped meat and all remaining ingredients except lemon juice, orange juice and brandy. Stir to blend and bring mixture to boil over moderate heat. Cover and simmer over moderately low heat 1 1/2 hours. Add juices and brandy. Freeze or can in 1-quart containers. To blend flavors, let stand at least 1 week before using. Makes about 6 quarts. Use 1 quart for pies. Also good for cookies.
Tear lettuce into pieces. Bring remaining ingredients to a boil. Reduce heat and simmer 2 to 3 minutes. Pour hot mixture over lettuce in a bowl and toss to coat evenly.
Heat oven to 275°. Line pan with foil paper and grease it well. Mix all dry ingredients. Add oil, eggs, juice and syrup. Mix well. Add raisins, chopped fruit and nuts. Spread in pan and bake 2 1/2 to 3 hours or until a knife inserted in the center comes out clean. If necessary, cover top with foil to prevent burning the last hour.
Heat 1/4 cup oil in skillet. Saute garlic and onion. Add tomatoes, basil, salt and pepper. Cook, covered, stirring for 30 minutes. Make batter with flour, eggs and milk. Dip eggplant in batter and fry in hot shallow oil until browned on each side. Add more oil after each frying. Arrange in layers in casserole; eggplant, sauce and cheese. Sprinkle each layer with salt and pepper and dot with butter. Bake in preheated oven at 350° for 30 minutes.
Dissolve bouillon cubes and lemon jello in 1 cup boiling water. Let cool. You can use mixer or blender to blend the dressing and cream cheese with the mixture. Shred the corned beef and fold it in; add the celery, onion and eggs. Put in mold or large dish and refrigerate. Can be made day before.
Sift flour, baking powder, salt, sugar, spices and soda together. Combine egg, butter and molasses in bowl. Add flour mixture and blend. Chill until firm enough to shape. Shape in small balls about 3/4-inch in diameter. Roll in sugar. Bake on greased baking sheet at 375° for 10 minutes. Makes 5 dozen.
Mix first 6 ingredients together well. Pour into a buttered pan and bake at 400° for 30 minutes. When done, remove from oven and put several marshmallows on top. Put under broiler for a few seconds; marshmallows will begin to brown lightly. Before baking, you may also add 1 teaspoon lemon juice, if desired. Great holiday dish.
Preheat oven to 350°. Mix all ingredients together except soup. Make into patties. Roll in flour; put in to skillet and brown on both sides. Place in baking dish. Dilute soup with 1/2 can water. Pour over patties. Bake for 45 minutes. Serves 4 to 6 people.
Mix the dry ingredients together. Add oleo; mix well. Combine sour cream, eggs and vanilla; add to flour mixture. Mix until dough is smooth. Set dough in refrigerator overnight. Next morning, roll out dough to 1/8-inch thick. Cut out and fill. Bake at 400° for 12 to 15 minutes.
Boil broccoli. Boil rice. Combine all ingredients except shredded Cheddar in baking dish. Top with shredded Cheddar. Bake at 350° until cheese bubbles.
Place fillets in single layer in well-greased pan. Combine remaining ingredients and pour over fish. Bake at 350° for 25 to 30 minutes. Pour any remaining sauce over fish before serving.
Wash and if you prefer, peel carrots and potatoes. Quarter potatoes and carrots and place in bottom of crock-pot in the morning before work. Place the roast on top of the vegetables. Mix together one envelope of the onion soup mix and 2 cups of warm water. Pour over the roast. Cover crock-pot and turn on at 300°. Cook all day and by evening you will have the most tender roast you have ever eaten. This makes enough to use leftovers for vegetable soup later in the week.
Cut the beef into thin slices about 3 inches square by 1/8-inch thick. This can be done at the butcher's shop. Marinate the beef in remaining ingredients for up to 1 1/2 hours. Traditionally, this meat is broiled at the table on a Korean pulgogi grill over charcoal, gas ring or hot plate. Otherwise, use a frying pan or oven-broiler. Pork or chicken may also be cooked this way.
Pour beans into boiling water and boil for 3 minutes. Then soak for 2 hours in the same water. Drain and rinse beans. (This process allows the sugars that cause gas to leach out through the softened shell.)
Cream margarine, sugar, egg and Karo. Add dry ingredients and mix. Put in refrigerator overnight or 5 to 6 hours.
Mound apples on buttered 9-inch pie plate. Sprinkle with orange juice. Combine other dry ingredients (sugar, flour, spice and salt). Cut in butter until crumb mixture. Cover apples. Bake at 375° for 40 minutes.
Mix. Roll dough out like cookie dough. Make into rounds about 1 1/2-inches across. Top with slices of hot Polish sausage. Bake at 400° for 10 minutes.
Cream peanut butter, butter, brown sugar and vanilla. Beat in eggs. Combine dry ingredients. Add to creamed mixture. Stir in baking chips and peanuts. Bake in greased 9 x 13-inch pan at 350° for 30 to 35 minutes.
Mix blackberries, sugar and flour. Pour ingredients into deep dish pie shell. Cover with top crust. Bake at 400° for 25 minutes until crust is brown. Delicious served warm with vanilla ice cream.
Drain beans and put into a large bowl. Add onion, pepper and pimiento. Dissolve sugar in vinegar. Add with salt, pepper and oil. Stir to blend. Marinate overnight.
Cook broccoli. Combine broccoli, corn, 1 cup stuffing mix, soup, egg, butter and onion. Mix well. Spoon mixture into greased casserole. Sprinkle top with cheese and 1/4 cup stuffing mix. Bake at 350° for 30 minutes.
In large non-metal pitcher or punch bowl, combine grape juice and club soda. Garnish with lemon and lime slices. Serve immediately. Serves 24.
Prepare the pudding as directed, minus 1/2 cup milk. Spread over cream cheese layer. Top with Cool Whip.
Arrange chicken breasts (I use the skinned and deboned) in covered baking dish; add 1/3 cup water. Cover and bake slowly until tender; add rice, soup and 1/2 can of water. Cook 15 to 20 minutes or until rice is soft.
Cook macaroni for 10 minutes. Drain and reserve juices from fruit. Take juice from fruit and add flour, eggs and sugar. Add cold macaroni and refrigerate overnight.
Place roast in baking dish (unseasoned). Sprinkle with onion soup mix. Pour in Coca-Cola. Cover and seal tightly with aluminum foil. Bake until tender, at 300° for 3 1/2 hours.
Mix together ground beef, venison or mixture of two, eggs, onion soup mix and bread crumbs; make into balls and put in 9 x 13-inch pan. Bring to boil cranberry sauce, chili sauce, water an brown sugar. Bring to boil; pour over meatballs. Cover with foil and bake 2 hours at 350°. Last 1/2 hour uncover.
Mix sugar, oil, egg yolks, hot water and pineapple thoroughly. Sift together dry ingredients and add to sugar mixture. Fold in egg whites, well beaten. Fold in nuts. Pour into tube pan. Bake at 350° for 1 1/4 hours.
Slice onion thin, chop garlic very fine. Cook in olive oil until clear and very slowly add green pepper. Cook a few minutes, cut thawed spinach in pieces. Chop salami or pepperoni and add to onion mixture. Add basil, 2 shakes nutmeg and spinach. Put into casserole. Pour eggs, milk and cheese over spinach mixture. Cover and cook until eggs are set at 350° for 1 hour.
Combine milk, lemon juice, apricots and 3 to 4 tablespoons whipped cream. Line 9-inch pan with wafers. Add apricot filling. Top with remaining whipped cream. Chill.
Combine all together, then put out into 3 loaves. Bake 1 hour or more at 350°.
Stir soups together. Add milk. Heat slowly, stirring until smooth. Add chicken broth. Add crab. Before serving, add wine or sherry and cream.
Place all ingredients in jar. Cover and shake vigorously until sugar and salt are dissolved. Makes 1 cup.
Dissolve the sugar and jello in the boiling water. Set aside to cool. Grind together in food processor the apples with peels and oranges with peels along with the raw cranberries. Combine the fruit with the cooled jello mixture and add the nuts. Refrigerate.
In a casserole dish -9 x 13- layer Fritos onion and cheese. Heat chili, Pour over Fritos mixture in dish. Top with more cheese. Bake in 375 oven for 20 minutes or till cheese is melted. Serves 6 to 8 people. Serve with green salad.
Partially thaw hash browns. Mix all ingredients together. Put in a large bowl so it is easy to mix. Spread in lightly greased 9 x 13 inch pan. Top with crushed potato chips or saltine crackers or corn flakes. Bake 350° for 1 1/4 to 1 1/2 hours, uncovered.
Mix first 7 ingredients and put in a 9 x 13-inch greased baking dish. Top with melted margarine and crushed cornflakes. Bake at 350° for 45 minutes. Serves 8 to 12.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan. In large bowl combine dry cake mix, water and 3 eggs. Blend as directed. Pour into can. In small bowl beat pumpkin and 2 eggs. Use spoon and pour evenly over batter. Pour boiling water over all. Bake 40 to 45 minutes until toothpick comes out clean.
Cut each chicken breasts in half. Remove skin and bones. Slice in 1/8-inch thick slices. Mix chicken, soy sauce, garlic powder, cornstarch and sugar substitute; set aside. Cut green peppers into 1/4-inch wide strips; thinly slice mushrooms. Over medium heat in 2 tablespoons margarine, cook green peppers and mushrooms, stirring frequently until tender-crisp. Remove vegetables to bowl. Over high heat in 2 tablespoons margarine, cook chicken mixture, stirring quickly until chicken is tender, about 5 minutes. Return vegetables to skillet. Add water; heat to boiling, stirring to loosen brown bits from bottom of skillet. Serves 4.
Beat eggs. Heat wok for 1 minute on high; add 1 teaspoon oil, then eggs. Scramble until cooked through; transfer to plate. Wipe wok clean. Return to high heat. Add 1 tablespoon oil, carrots, broccoli and dash of salt. Stir 2 minutes. Add zucchini and garlic. Stir-fry 2 minutes. Add peas, scallions and water chestnuts. Stir-fry 2 minutes. Reduce heat to medium. Add rice and stir to mix thoroughly with vegetables. Stir in scrambled egg. Sprinkle in soy sauce.
Layer Doritos in bottom of pan; add all other ingredients as listed. Bake at 350°, uncovered, for 15 to 20 minutes or until cheese melts. Then cook, covered, about 10 minutes.
Preheat oven to 325°. Bring butter or margarine and eggs to room temperature. Grease and flour a 9 x 5 x 3-inch loaf pan. Stir together flour, baking powder, salt and nutmeg. In a large mixer bowl, beat the butter or margarine on medium speed of electric mixer about 30 seconds. Gradually add sugar, beating 6 minutes or until fluffy. Add vanilla. Add the eggs, one at a time, beating 1 minute after each; scrape bowl frequently. Gradually add dry ingredients to egg mixture, beating on low speed just until thoroughly combined. Turn batter into pan. Bake in a 325° oven for 55 to 65 minutes or until done. Cool 15 minutes on a wire rack. Remove from pan. Cool. Makes 12 servings.
Prepare pastry for 2 (9-inch) pies; fill bottom shell with sliced apples. Combine remaining ingredients and pour over apples. Cover with top crust and bake at 350° for 45 minutes until crust is browned and apples tender.
Combine all ingredients. Pour into a 1 1/2-quart shallow casserole dish. Bake at 400° for 25 minutes, or until rice is done. Makes 6 servings.
Marinate hen several hours, or overnight, in the yogurt which has the lemon juice and spices mixed in it. Bake hen until done, brushing with marinade periodically. Makes 2 servings.
Mix all ingredients and brown. Use favorite barbecue sauce and simmer for 1 hour.
Mix together with hands. Put in buttered oblong pan. Put in refrigerator until firm.
Stir together first five ingredients until well blended. Place pecans in bottom of unbaked pie crust and pour the mixed ingredients over pecans. Bake in 350° oven about 50 minutes.
Preheat oven to 350°. Grease 13 x 9-inch baking pan. In small bowl, combine flour, cinnamon, baking soda and cloves. Pare, core and chop 2 apples.
Combine potatoes and onion; let stand for 10 minutes. Scoop off as much of the liquid as possible that has gathered on top. Add egg, salt, flour, milk and baking powder. Mix well. Drop in hot shortening by large tablespoonfuls. Brown on both sides. Drain on paper towel; place in warm oven until all are baked.
Mix all ingredients together. Bake in greased muffin pan at 425° until brown.
Mix in order given. Make out rolls. Let rise 1 1/2 hours. Bake in hot oven until golden brown.
Put tomatoes before sliced in lime and water mixture and soak for 24 hours, stirring occasionally. Take out of lime and wash thoroughly in 3 or 4 waters. Soak in cold water for 3 hours. Then heat 3 quarts of vinegar, sugar, cloves, ginger, celery seed, cinnamon and pickling spice and pour over tomatoes after draining tomatoes well. Let stand overnight. Let all come to a boil. Cook slowly 1 hour. Can.
Make sour milk: 1 cup milk, 1 tbsp vinegar, 1/2 tsp baking soda, 2 tsp vanilla.
Cook all ingredients, except cheese and bacon in skillet until tender. Top with cheese and bacon. Brown under broiler. Makes 4 servings.
Put bread in 9 x 13-inch baking dish. Then add cheese. Cook and drain meat. Beat eggs with 2 1/4 cup milk and mustard. Pour over bread. Refrigerate overnight. Dilute soup with additional 1/2 cup milk. Pour over other ingredients. Bake at 300° for 1 1/2 hours or until cheese has melted and bubbly. Great recipe to do with company.
Mix water with Jell-O. Add cranberry sauce until sugar dissolves, then add rest of ingredients.
Mix cheese and margarine until smooth. Add flour, salt and pepper to taste. Add Rice Krispies. Mix together; roll in small balls. Place on cookie sheet. Press slightly. Bake at 275° until brown around edges.
Bake sweet potatoes until done. Mix sugar, flour and salt together. Pour over potatoes that have been cut and placed in pan. Sprinkle water over sugar and flour mixture until it is covered. Sprinkle nutmeg, then cover with sliced butter. Put lemon or orange around potatoes. Bake in moderate oven until syrup is thick enough.
Mix together butter, flour and milk. Add remaining ingredients. Mix together. Pour into large casserole and refrigerate overnight. Bake at 350° for 1 hour.
Melt butter. Add sugar. Cook over low heat 2 minutes, stirring constantly. Add milk and continue cooking and stirring until mixture boils. Remove from heat. Cool. Gradually add powdered sugar until mixture is of fudge consistency. Add nuts. Spread in buttered 8 x 8 x 2-inch pan. Chill.
Wash and peel potatoes; cut up in small blocks. Put potatoes in a casserole dish (2-quart size). Pour 1 can of cream of mushroom soup over potatoes. Add salt and pepper. Put lid on. Bake in a 350° oven for 30 minutes.
Saute eggplant, onion and garlic in oil. When vegetables lose their color, add the rest of the sauce ingredients. Cover and simmer for 1 hour.
Peel and slice potatoes thinly. Put in baking dish. Put water, flour and butter in saucepan and boil for 1 minute or until thick, stirring constantly. Pour over potatoes. Brown pork chops in frying pan with a little Pam. Place on potatoes. Cover with foil and bake 1 hour, then uncover for 10 minutes.
Preheat oven to 350°. Grease bottom only, 13 x 9-inch pan. Combine cake mix, butter and 1 egg. Stir until moist. Pat into pan. Blend frosting mix into cheese. Save 1/2.
Cook broccoli until tender by bringing to boil in salted water. Place cooked broccoli in ungreased dish. Heat oven to 400°. Beat soup and milk until smooth. Pour over broccoli. Sprinkle with cheese. Mix Bisquick and margarine until crumbly. Sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.
Drain pickles, saving liquid. Bring 2 cups pickle juice to a boil with cinnamon and allspice. Let cool. Pour over pickles in jar. Cover loosely and allow to set for 4 days. Shake jar occasionally to mix. Pour off liquid and dry out inside of jar (do not wash). Dry off each pickle with paper towels. Slice into 1/4-inch slices. Layer in jar with sugar, alternating pickles and sugar. Cover loosely and allow to sit for 2 days to let sugar melt.
Sprinkle chicken pieces with salt, pepper and paprika. Heat oil in skillet and brown chicken pieces. Set aside. Rehydrate onion flakes in water for 10 minutes. Add to oil in skillet and saute for 5 minutes. Stir in soup, 1 3/4 cups water and 1/4 teaspoon salt. Bring to boiling, stirring to loosen browned particles in skillet. Heat oven to 350°. Pour rice into large baking dish. Stir in seasoning mixture from skillet. Arrange chicken pieces on rice. Cover and bake for 2 hours.
Mix all ingredients well. Store in refrigerator. For thinner dressing, add 1 teaspoon of relish juice.
Mix the first 3 ingredients. Spread mixture on bread slices. Broil until puffed and golden (about 3 to 4 minutes). Great served with salad or soup.
Brown beef and onion, then drain. Pour corn, means, water, tomatoes, dressing mix, and taco mix into large cooker with beef and onion. Cook on medium heat for 1 to 2 hours, until beans are tender. May serve with Fritos or tortilla chips, shredded cheese, or sour cream.
Mix ingredients thoroughly. Pour like pancake batter onto hot griddle. Makes 2 to 3 pankuchen. Serve warm with cranberry sauce or applesauce with cinnamon. Works best if recipe is not doubled.
Combine milk and butter in a 1 quart glass measure. Microwave on Medium for 4 1/2 to 5 1/2 minutes until milk is scalded. Quickly stir in eggs, sugar and vanilla. Meanwhile, arrange bread cubes in a 2 quart ring mold or Bundt pan. Sprinkle with cinnamon. Pour milk and egg mixture over bread. Cook, covered, with plastic wrap at Medium for 16 to 18 minutes or until pudding is set. Serve warm or chilled.
Put tomatoes, pepper and onions through food chopper. Mix flour, sugar, salt, vinegar, celery seed, turmeric and mustard. Blend well. Add to tomato mixture and bring to boil. Simmer 10 minutes and pour into jars and seal.
Mix all ingredients together except pectin. Chop or mash fruit to get 4 cups puree. Bring to rolling boil. Add pectin and boil hard for 1 minute more. Skim foam.
Combine first 7 ingredients. Pour into a lightly greased baking dish (13 x 9 x 2-inch). Sprinkle cracker crumbs evenly over top. Bake at 350° for 45 minutes or until bubbly.
You will need a gas grill for easy cooking. Check temperature of gas grill. Keep at 300° during cooking or medium-low on your dial. Brush racks with oil to keep from sticking. Place chicken on grill. Baste every 5 minutes or so with a mixture of vinegar, salt and pepper. Sprinkle paprika on one side. Baste often with vinegar or you can spray or sprinkle the vinegar, turning the chicken often. Chicken will be done in 45 minutes. Tastes just like the kind you can buy at roadside stands.
Poach chicken breast in wine (about 4 minutes until chicken is white). In a baking dish, place layer of all the broccoli and arrange chicken over broccoli. Mix soup with mayo. Pour over broccoli and chicken. Sprinkle with grated cheese and buttered bread crumbs (optional). Bake in 350° oven for 35 minutes (approximately).
Boil hen until done; pull from bone. Cut in bite size pieces. Fry onions, pepper and garlic in small amount of fat; do not brown. Make a sauce of soup, tomato paste and stock. Add onion mixture and chicken. Cook noodles in boiling water until done; drain. Just before serving, add to chicken mixture with 1/2 of peas. Sprinkle remaining peas on top.
Combine the first 4 ingredients; boil for 4 minutes. Add peanut butter, Quaker oats and vanilla flavoring; mix well. Spoon out onto foil. Let cool.
Melt margarine in square cake pan. Sprinkle graham cracker crumbs over margarine and add in layers the coconut, chocolate bits, peanut butter bits and nuts. Finally, spread sweetened condensed milk over top and bake at 350° for 30 minutes. Cool and cut into squares.
Heat oven to 350° and grease 9 x 13-inch pan. Combine oatmeal, flour, sugar, soda and salt. Add margarine until well blended. Reserve one cup; press remaining onto bottom of pan. Bake for 10 minutes; cool for 10 minutes. Sprinkle with nuts and chocolate chips. Mix caramel topping with 1/4 cup flour until smooth. Drizzle over nuts and chocolate chips to within 1/4 inch of pan edges. Sprinkle with the reserved oat mixture. Bake an additional 18 to 22 minutes. Cool; chill to set and cut into bars.
Mix well. Mold into ball and roll in additional chopped pecans; chill. (May be frozen.)
Sprinkle spices on both sides of meat. Put meat in a covered container and place in refrigerator overnight. Only good when cooked over charcoal grill by male!!
Combine all ingredients in a pan on stove. Bring just to a boil. Remove from heat and discard cinnamon stick. Serve hot.
Place sliced apples in a greased 8 inch square pan. Blend remaining ingredients until crumbly. Spread over apples. Bake at 375° (350° for glass pan) for 30 to 35 minutes. Serve warm or room temperature. Top with vanilla ice cream or cool whip, if desired.
Mix ingredients. Coat chicken. Bake at 350° on foiled cookie sheet. Turn every 15 minutes and baste with mixture. Bake 1 hour.
Beat all together until smooth. Bake in 2 unbaked pie shells at 350° for 45 minutes or until done.
Cream the butter and sugar well. Add egg, oil, orange juice, brandy, baking powder, soda and flour. Mix thoroughly. Adjust flour for soft dough. Wrap each date with 1/4-inch blanket of dough. Will be oval shaped. Bake for 45 minutes at 375°.