HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Grease iron skillet. In large bowl, mix corn meal, eggs, milk and hardened bacon grease or all-purpose shortening. Pour into iron skillet. Bake at 375° for 25 to 30 minutes or until done. Best eaten while hot with butter.
Beat butter at medium speed until creamy. Gradually, add sugar, beating at medium for about 5 minutes. Add eggs one at a time, beating just until yellows disappear. Add flour to butter mixture, alternately with half and half. Mix until well blended. Add vanilla and stir. Pour batter into greased and floured 10 inch tube pan. Bake at 325° for 25 to 30 minutes or until toothpick comes out clean. Cool in pan on wire rack 10 minutes. Remove cake from pan and cool completely. Spread with caramel frosting.
Cream margarine, sugar and vanilla together. Add eggs and beat until fluffy. Blend in sifted dry ingredients; chill at least 1 hour. Following manufacturers directions for cookie press, mold dough directly on cookie sheets. Bake at 425° for 7 to 9 minutes. Makes 5 dozen.
Boil zucchini for 10 minutes in salted water. Remove from water and cool. Cut lengthwise and scrape zucchini out, making boat. Put this extra in blender and puree. Brown sausage and onion; drain grease off. Mix zucchini puree, sausage, onion, Parmesan cheese and bread crumbs. Beat eggs and mix in.
Melt butter with orzo until golden brown. Melt cube with hot water. Bring to boil. Add onion soup. Simmer for 1/2 hour until dry. Stir occasionally.
Beat eggs. Add oil, sugar, zucchini and vanilla. Mix well and add flour, salt, baking soda and baking powder. Mix well and add nuts. Bake in 2 greased loaf pans at 350° for 1 hour. This bread freezes well.
Saute chicken until white; cut in half or pieces and place in casserole. Saute onion and celery in 2 tablespoons butter; add soup and mayonnaise. Stir until heated. Pour over chicken. Mix stuffing with beaten egg and melted butter. Pour over sauce. Bake in 350° oven for 1 hour. Cover if stuffing gets too brown.
Combine 1/3 cup tomatoes, breadcrumbs and eggs in a large mixing bowl. Add ground beef; mix well. Pat mixture into an 8 x 8 x 3/4-inch square on a piece of foil.
Combine flour, sugar and salt in large bowl. Cut 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13 x 9-inch pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350° for 17 to 20 minutes or until lightly browned.
Wash tomatoes; cut stem ends off.	Mix flour and seasonings. Cut tomatoes in 1/2-inch slices; dredge in flour. Saute in salad oil until brown on both sides, turning once.
In saucepan, combine soup, water, salt, onion and pepper. Bring to a boil, stirring occasionally. Pour half of mixture into greased 1 1/2-quart casserole. Make 3 layers in casserole, using Minute rice (right from box), peas and tuna fish. Add remaining soup. Sprinkle with grated cheese and paprika. Bake, covered, at 375° for 15 to 20 minutes. Cut through mixture with knife after baking 10 minutes. Makes about 4 servings.
Heat oven to 325°. Gently stir flour and seasonings into mayonnaise; do not overmix. Slowly stir in milk, then vegetables. Beat egg whites until stiff. Gently fold into mayonnaise mixture until thoroughly blended. Pour into greased 1 1/2-quart souffle dish. Bake in a 325° oven for 40 minutes, or until knife inserted into center comes out clean. Serve at once.
Peel oranges and discard white part. Put orange pulp and rind, cranberries and apples through food grinder. Add sugar and mix well. Cover and refrigerate.
Coat a large skillet with vegetable cooking spray and place over medium heat until hot. Add rice, celery and onion. Cook, stirring occasionally, until rice is lightly browned. Add remaining ingredients and bring to a boil. Pour mixture into a 1 1/2-quart casserole. Cover and bake at 350° for 25 to 30 minutes or until done. Contains about 130 calories per 1/2 cup serving.
Cook macaroni conventionally; drain. Set aside. Melt butter in 2-quart casserole dish at High power, 40 to 55 seconds. Stir in flour and seasonings until smooth.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch dish, melt margarine in oven. Sprinkle crumbs over margarine, top with remaining ingredients. Pour milk over top. Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temperature.
Cream sugar, Crisco and egg well. Sift flour and baking powder together. Mix soda in sweet milk and mix alternately with dry ingredients. Mash bananas and add together. Grease and flour baking pan. Bake at 350° for 30 minutes.
Mix nuts, sugar and syrup together. Cook until syrup just starts to turn brown. Add 1/3 stick of margarine.
Mix sugar and butter until smooth and fluffy. Add eggs, one at a time. Beat well after each. At low speed, add flour and lemon extract. Pour into greased 15 x 10 x 1 pan. Mark off 20 or more squares and place 1 teaspoon cherry pie filling in middle of each square. Bake at 350° for 45 to 50 minutes. While warm, sift powdered sugar over cake. Cool and cut in squares.
Combine the oil and honey, then add vanilla and eggs. Mix thoroughly. Sift the flour and add it (and the seeds, if you are using them) to the other ingredients. Oil a baking sheet. Drop cookie dough on it by tablespoonfuls, leaving about 2-inches of space between each cookie. Cover a drinking glass with a damp cloth and use it to flatten cookies. Bake 10 minutes in an oven set at 375°. Makes about 50 cookies.
Cook lima beans and broccoli according to directions. Do not overcook. Drain well. Combine sour cream, mushroom soup, onion soup and water chestnuts. Fold into vegetables. Spoon into a casserole dish sprayed with Pam. In a skillet, brown cereal in margarine until golden. Spread over vegetable mixture. Bake at 350° for 30 minutes.
Mix ingredients together. Pour onto hot griddle. When bubbles form on top of pancake and edges begin to dry, turn pancake and cook the other side until brown.
Combine the first 3 ingredients in top of double boiler; cook until melted. Cool. Fold in whipped cream. Pour into pie shell. Chill.
Saute onions and bell pepper in margarine. Mix all ingredients and bake in 9 X 13 dish that is tightly covered at 350° for 1 1/2 hours.
Cut fruit into 1-inch squares. Halve the grapes. Mix together and add the Cool Whip.
Cook onions 10 minutes in enough boiling salted water to cover; drain and cool. Remove centers of onions, leaving about 1/4-inch shells. Invert shells to drain. Chop onion centers. Cook sausage in skillet over medium heat until done. Drain. Combine sausage, 3/4 cup breadcrumbs and chopped onions. If desired, stir in enough broth or butter to moisten.
Drain sauerkraut and cut into 1-inch pieces. Place in a large mixing bowl. Add remaining ingredients; mix well. Store, covered, in refrigerator for at least 24 hours. Makes 10 servings.
Mix all ingredients and pour into Pyrex dish. Bake at 325° for 45 minutes. Put grated cheese on the last 10 minutes of baking.
Cut bacon strips in half; wrap halves around water chestnuts and secure with wooden toothpicks. Place in baking dish and generously sprinkle with Worcestershire sauce. Broil until bacon is brown.
Mix thoroughly. Refrigerate. Delicious with raw broccoli, squash, cauliflower, etc.
Preheat barbecue grill. In a shallow dish, combine soy sauce, sherry, oil and ginger. Place chicken in marinade and let stand 5 minutes. Grill on barbecue until browned on both sides and cooked through, about 7 to 10 minutes.
Preheat oven to 350°. Combine all ingredients except chocolate chips. Mix well on medium speed with mixer. Flour chocolate chips before adding to cake mixture. Grease Bundt pan. Bake for 35 to 45 minutes or until a toothpick comes out clean.
Mix ingredients. Press into a 13 x 9 ungreased pan. Bake at 350° for 8 to 10 minutes. Cool for 5 minutes.
Place torn or chopped lettuce as the first layer in a 9 x 13-inch baking dish. Layer all ingredients, then add celery, peppers, onions and frozen peas. Mix mayonnaise and sugar; spread over top of peas. Sprinkle with cheese and bacon bits (bacon should be fried crisp in order to break up into small pieces or bits). Refrigerate for 8 to 12 hours. (You may hold bacon bits until serving time in order to be crisp.)
In a medium bowl, beat together 2/3 cup brown sugar and 1/4 cup butter until light and fluffy. Stir in 1/3 cup flour. Beat in evaporated milk, egg and vanilla. Stir in apples. Pour into pie shell.
Bake cake according to package directions, using a 9 x 13-inch pan. When cake is done and still hot, punch holes with a fork all over cake surface. Mix condensed milk with cream of coconut and pour over cake. When cake is cooled, frost with Cool Whip, flaked coconut and pecans. Can decorate with cherries. Keep refrigerated.
Bring to boil sugar and honey, then add peanut butter. Mix well, then add Rice Krispies. Put into long baking dish (buttered). Can be iced if desired. Cut into squares.
Cook all together until thick, stirring constantly. Pour into baked pie shell. Will make 2 pies.
Sift together flour, soda, baking powder, salt, cinnamon and nutmeg. Set aside. In large bowl combine eggs, oil, sugar, vanilla, zucchini and pineapple. Gradually beat in flour mixture. Stir in raisins and pecans. Makes 2 large loaves, or 7 small loaves. Bake at 350°; large loaves for 1 hour, small loaves 30 minutes.
Sift together flour, baking powder and salt. Set aside. Melt margarine in a large saucepan. Stir in brown sugar and allow to cool slightly. Add eggs, one at a time, beating well. Add flour mixture, nuts and chocolate chips. Pour into a greased 15 x 10 x 1-inch pan. Bake at 350° for 30 minutes. Cut into squares. Yield: 50 to 60 squares.
Mix cake mix, eggs, oil and mandarin oranges. Mix until oranges are cut up in small dots. Pour in pan. Bake at 325° for 30 minutes. Drain pineapple and keep juice. When cake is done and is still hot, pour 1/2 can cream of coconut over cake; pour pineapple juice over cake; let cool. Mix pudding, pineapple, 1/2 can cream of coconut, can of coconut and Cool Whip. Pour over cool cake and top with pecans.
Melt margarine and add enough stuffing mix to take up liquid. Put about 1/3 to 1/2 in bottom of greased casserole dish. Mix remaining ingredients and put in dish. Sprinkle remaining stuffing mix on top. Bake in 375° preheated oven for 30 minutes.
Brown ground beef, onion and garlic. Add vegetables. Saute just until crisp-tender point. Add remaining ingredients. Serve over rice.
Brown hamburger, sausage, green pepper and onion. Add to 3-quart crock-pot and add picante sauce and chilies. Add and melt Velveeta cheese. Serve with tortilla chips or crackers.
Prepare pie crust according to directions for filled one-crust pie using 9-inch pie pan. Flute as desired.
Rinse beans. In a 5-quart kettle, combine beans and 3 cups water. Cover and let stand overnight. Do not drain. Simmer, covered 2 hours or until beans are tender. Drain, reserving 2 cups liquid. In kettle, cook bacon until almost crisp. Add onion and garlic. Cook and stir in the cooked pinto beans, tomatoes, rice, salt, paprika and pepper. Add reserved bean liquid and 2 cups water. Bring mixture to boil. Cover and simmer 1 hour, stirring occasionally. Serve 8. Great with cornbread.
Mix Ritz crackers and 1/2 cup oleo together. Mix 4 tablespoons oleo, milk and flour. Add cheese spread. Layer cracker mix, asparagus, almonds and cheese. Top with cracker mix leftover. Bake at 400° for 30 minutes.
Beat eggs and sugar. Slowly add rest of ingredients. Pour into pastry shell. Bake at 250° until done.
Lay broken bread pieces in a well-greased casserole dish. Alternate layers of sausage and cheese. Pour egg, milk, mustard and salt mixture over top. Let sit in refrigerator overnight. Cover and bake 30 to 40 minutes at 350°. Uncover last 10 minutes to brown on top.
Mix all ingredients, add salt and pepper. Pour into loaf pan. Bake at 350° for 1 hour.
Cream together the Crisco, butter and sugar. Add eggs, one at a time, beating well after each. Add flour and salt, alternating with milk. Add vanilla and lemon extracts; beat well. Bake at 300° for 2 hours. Do not open oven door during baking time.
Cook and drain broccoli. Add soup (undiluted), salt, egg, mayonnaise, onion flakes and cheese. Top with crushed cheese crackers. Cook at 325° until bubbly, about 30 minutes.
Preheat oven to 325°. Grease and flour loaf pan. Cream shortening and sugar until light and fluffy. Add milk and lemon extract; blend. Sift dry ingredients. Add to creamed mixture. Beat until smooth. Add eggs, one at a time, beating well after each addition. Beat entire mixture well before pouring into well-greased loaf pan. Bake for 75 to 80 minutes. Makes 1 pound cake. Frost or sprinkle with powdered sugar or serve plain.
Clean and debeard the mussels. Place all the ingredients except cream and egg yolks in a large soup pot. Cover tightly and bring to a boil. Lower the heat and simmer for 8 minutes or until the mussels have opened. Remove the mussels and shell them; reserve in a bowl. Strain the broth and return to the pot. Add the cream and bring to a boil again.
Mix in order given. Pinch off and roll with hands about the size of an English walnut. Bake at 350° for approximately 10 to 12 minutes. Better when kept for several weeks in an airtight container before eating.
Mix water, horseradish, chopped onion, mayonnaise, salt and pepper; pour mixture over carrots. Mix crumbs, butter and paprika and sprinkle over the top. Bake at 375° for 15 to 20 minutes. Yields 6 servings.
Brown and drain the ground beef. Add the taco seasoning and 2 teaspoons chili powder. Cover meat mixture with water. Cover and simmer 10 minutes. Drain liquid and set meat aside. Add to liquid the tomato juice and 1 1/2 teaspoons chili powder. Bring to a boil. Thicken with the cornstarch mixture. Remove from heat and add the cheese. Stir until melted. Pour enough of this gravy mixture into lightly greased 9 x 13-inch baking dish to cover bottom. Fill medium size flour tortilla (soft) shells with meat mixture, some shredded cheese and 1 to 2 tablespoons gravy. Place folded side down, in pan. Put remaining gravy on top when all 12 tortillas are in pan. Sprinkle with shredded cheese. Bake 20 to 25 minutes at 350°.
Combined 1 1/2 cups nuts or Krispies with other ingredients and mix well. Shape into balls, roll in remaining 1/2 cup of nuts or Krispies.
Pinch broccoli into flowerets. Add all ingredients together. Add mayo last. Add enough to make it as creamy as you want it.
Cream oleo, sugar and egg together. Add apples. Sift dry ingredients together. Bake at 350° for 40 minutes.
Add oatmeal to salted boiling water, cook until done. Add butter; dissolve Nestle Quik in the 3 tablespoons of hot water and add to oatmeal.
Preheat oven to 325°. Grease a 3-quart casserole. In a saucepan, bring butter and cream to a boil. Reduce heat. Mix cornstarch and curry with the sherry and add to the cream. Cook until thickened, stirring constantly. Add shrimp or chicken, rice and raisins. Blend in seasonings and pour mixture into the casserole. Sprinkle cheese over the top and bake, uncovered, for 30 minutes or until cheese is melted and slightly browned.
Mix sugar and cocoa in saucepan. Add butter and milk. Bring to a boil 2 minutes, stirring constantly. Remove from heat. Stir in remaining ingredients. Mix well and drop by teaspoonfuls onto wax paper. Let cool thoroughly.
Combine everything (except flour and water). Pour over meat in slow cooker. Cover and cook on low 9 hours or until meat is very tender. Lift meat from cooker. Cool slightly and slice against the grain. Skim off fat in cooker and turn on high when mixture is bubbling; stir in flour blended with 1/4 cup water. Return meat to cooker and cook covered 15 minutes. Serve on buns.
Add boiling water to gelatin. Mix in salt, cinnamon and cloves. Stir until gelatin is dissolved. Add cranberry sauce and orange rind. Chill until mixture starts to thicken. Fold in orange and apple. Chill until firm.
Press ground beef in bottom of dish. Put chopped onion on top of meat; add Worcestershire sauce, salt, pepper, cream of chicken soup and then cheese. Cover with Tater Tots and bake 1 hour or until brown.
Mix all ingredients together well. Bake, uncovered, at 325° for 1 hour. Test for doneness in middle like a cake.
Place raw shrimp in saucepan. Add white wine, salt and pepper. Bring to a boil and simmer 5 minutes. Drain, reserving liquid. Shell and devein shrimp. Cut into bite-size pieces. Melt butter and blend in flour. Gradually stir in reserved liquid. Add milk and bring to boil. Stir mixture until thickened. Add shrimp, mushrooms and cheese and chives. Cook 2 minutes longer. Fill shells or ramekins. Cover with buttered bread crumbs. Broil until tops are lightly browned.
Separate rouladen steaks. Season each steak lightly with salt. Spread mustard to cover steak. Saute onion in butter. Add 1/2 of the onion to the steak. Place 1 slice of bacon on top of onion. Roll steak and fixings into an oblong shape and secure with toothpicks. Brown rouladen steaks in 2 tablespoons of oil and place in a casserole dish and cover. Bake at 350° for 1/2 hour. Add your favorite gravy.
Melt butter and chocolate. Cool slightly. Add sugar, brown sugar and eggs. Sift and add flour and baking powder. Add nuts. Bake in 8 x 8-inch greased pan at 350° for 30 to 35 minutes.
Cream margarine and sugar; add beaten eggs, lemon juice and flour. Bake at 350° for 20 to 25 minutes.
Cream butter and shortening. Add powdered sugar and beat together. Add flour, salt, vanilla and nuts. (Mixture is stiff.) Break into small pieces and roll in hand to make small balls. Bake at 350 degrees for 15 to 20 min. Roll in powdered sugar while warm.
Reduce sugar and vinegar by half and add raisins. Add apples and cook for about 5 minutes over medium heat. Add tomatoes. Cook for another couple minutes. Strain juice off of apple/tomato mixture, reserve. Put juice back into saucepan and reduce until it is a light syrup. Allow syrup to cool. Add tomato/apple mixture and combine with fresh mint.
Cook pasta shells as directed. Let cool. Mix all cheeses, except Mozzarella slices. Fill each shell with cheese mixture. Bake at 350° for 30 to 45 minutes. Pour spaghetti sauce over shells; top with sliced Mozzarella and put back in oven until cheese is melted.
Sift together flour, salt, soda and spices. Combine vanilla, oil, sugar, egg and pumpkin and beat well. Add flour mixture. Mix well. Drop by spoonfuls on a buttered cookie sheet. Bake at 350° for 20 minutes.
Combine first 3 ingredients in a bowl and set aside. Add remaining ingredients with drained pineapple juice in a saucepan. Heat until mixture thickens; stir while heating. Remove from heat and cool. Pour over fruit. Cover and chill.
Dissolve yeast in warm water; add other ingredients and mix well. Let stand and rise to double in size. Knead and shape into rolls. Let stand again and double in size. Bake at 375° until done.
Wash potatoes. Thinly slice potatoes and place on a greased platter in a single layer. Sprinkle potatoes with salt. Microwave for 3 minutes on High. Turn potatoes over and microwave for 1 minute or until chips are crispy and start to brown.
Melt butter. Mix flour, baking powder, sugar and milk until smooth. Pour melted butter into baking dish. Add flour mixture. Add peaches. Bake 45 minutes in 350° oven. When almost done, sprinkle with cinnamon/sugar mixture.
Chop noodles lightly. Melt butterscotch morsels over low heat, stirring constantly. Pour in noodles and peanuts. Drop by teaspoons onto wax paper.
Wash chicken and skin it. Place chicken in a 3-inch deep pan. Sprinkle chicken with seasoned salt. Put margarine on chicken and sprinkle with parsley flakes.
In a large bowl, combine all ingredients, except mayonnaise. Toss lightly. Cover and refrigerate several hours. A few hours before serving, add mayonnaise and stir to mix well. Cover and keep salad chilled until served.
Dissolve yeast in warm water; add to buttermilk. Mix dry ingredients well. Add Crisco to dry ingredients, pinching with fingers until all the shortening is in tiny pieces. Add liquids to dry ingredients; mix well. Place in covered bowl in refrigerator; use as needed. Take out amount of dough needed; use enough flour to roll and cut out dough. Melt oleo in large size 2-inch deep casserole dish. Flop each biscuit on both sides in the oleo; place in dish. Let rise at least 20 minutes and bake in a 425° oven until brown.
Mix all together and let stand overnight. Cook slowly until thick. Can in hot jars. This is good for fried pies.
Drain pineapple chunks, reserving 1/4 cup of syrup. Combine pineapple chunks, reserved pineapple syrup or orange sections and maraschino cherries. Cover; chill thoroughly. Just before serving fold in coconut. Garnish with fresh mint leaves, if desired. Makes 6 servings.
Put cocoa and oil in a 2-quart saucepan. Bring to boil and pour over sugar and flour. Stir; add remaining ingredients and stir well. Bake in a 12 x 15-inch pan in a 400° oven for 25 minutes. Pour following frosting over hot cake.
Drain all vegetables well. Butter a 9 x 13-inch pan and put a layer of peas, asparagus, water chestnuts and mushrooms and pour mushroom soup over all. If you like a lot of seasoning, sprinkle with cayenne pepper. Cover with grated cheese. Melt butter and marinate bread in it. Spread bread over cheese. Bake at 350° until slightly browned, 30 to 45 minutes. Makes 8 to 10 servings.
In large skillet, brown the ground beef; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes. Cut peppers in half lengthwise; remove and discard seeds and stems. Immerse peppers in boiling water for 3 minutes; drain. Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13 x 9 x 2-inch baking dish. Cover; bake at 350° for 15 to 20 minutes, or until peppers are crisp-tender and filling is heated through. Top each with tomato, cheese and a dollop of sour cream. Yields 4 servings.
In casserole to be used for baking, beat egg lightly with fork. Add milk, corn and seasonings. When mixed, scatter drained oysters over the top. Sprinkle with 4 soda crackers, crushed. Bake at 325° for 30 to 35 minutes.
Mix first four ingredients together. Mix with the sliced apples and put in a pyrex dish. Sprinkle red hots on top. Microwave on high for 8 minutes. Let cool 5 minutes before serving.
Crumble meat into casserole dish. Stir in peppers and onion. Microwave on High for 5 to 6 minutes or until meat loses pink color when stirred. Drain meat mixture well.
Mix all ingredients. Spread in 9 x 13 greased pan. Bake until golden brown, about 40 minutes, at 350°. Cut into pieces about 1 x 2-inch. Makes 4 dozen.
Preheat oven to 350°. Brown meat. Add onion and garlic. Cook until translucent. Blend into taco seasoning and olives. Simmer about 10 minutes. Grease a 9 x 13-inch baking dish. Layer half of chips over bottom. Add all meat mixture, then Mozzarella and sour cream. Top with remaining chips. Bake until heated through, about 30 minutes. Sprinkle with Cheddar cheese and bake until melted. Let stand 5 minutes before serving.
Line pie pan with pastry and sprinkle it with pecans. Combine flour, salt and sugar in top of double boiler. Add sour cream and cook until slightly thickened. Add eggs, beat. Remove from heat and add lemon rind, then pour mixture over pecans in pastry shell. Place in a 425° oven and cook about 10 minutes. Reduce heat to 325° and bake until filling is firm.
Combine zucchini, rice, onion, garlic, salt and parsley in pan. Add water, lower heat and cook 15 minutes. Add eggs, cheese and milk. Bake at 350° for 40 minutes or until set. Serves 6.
Mix water, sugar and cornstarch in saucepan. Cook until thick; remove from heat, add gelatin and cool. Place sliced strawberries in baked pie shell. Pour cooled mixture over strawberries. Place 4 tablespoons strawberries on top. Serve with Cool Whip.
Mix first 3 ingredients; add oyster crackers (11 to 14 ounces). Stir every 15 minutes for 2 hours until oil is absorbed. Seal in Tupperware.
Cook scallions, garlic and sliced mushrooms in butter or oil until soft. Add chicken broth, cream, sage and pepper. Simmer 5 minutes. Serves 4 to 6.