HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine oats, melted oleo and salt. Combine sugar and baking powder together and pour over oat mixture, blending with a fork. Add beaten egg, then nuts and vanilla. Cover cookie sheet with aluminum foil, drop small amounts of mixture on sheet at wide intervals as they spread. Bake at 350° for 7 to 9 minutes. Watch closely, they burn easily. Let cool on foil before removing. Keep crisp in airtight container.
Steam or microwave cauliflower (pulled apart somewhat) until shrimp consistency (steaming about 5 minutes). Rinse immediately in cold water. Break cauliflower into bite size when cool. Arrange on serving platter. Combine remaining ingredients as low calorie cocktail sauce, taste it and you will think you are eating shrimp.
Melt butter and chocolate over very low heat. Cool slightly. Beat eggs until thick and foamy. Gradually beat in sugar. Stir in butter, chocolate mixture and vanilla. Sift flour, baking powder and salt. Stir into egg mixture. Turn into a greased 9-inch square pan. Bake at 350° for 25 minutes, until tester comes out clean. Cool in pan on rack. Spread top with jam and sprinkle with chocolate while warm. Cool. Cut into 24 bars.
Trim all fat and gristle from steak. Cut meat into small cubes. Drain mushrooms, saving broth. Chop into small pieces. To cook, heat 2 tablespoons butter or drippings in large frying pan. When hot, add cut up beef. Cover. Brown and cook slowly for 15 minutes, turning occasionally. Add mushrooms to beef and cook 10 minutes longer. Push mixture to one side of pan; add sour cream, stirring. Add meat mixture and mix well. Add salt and paprika to taste. Cover and simmer slowly for 10 minutes. Serve on top of toast, torn into bits.
Preheat oven to 350°. In small bowl, stir cranberry sauce, raisins, cinnamon and orange peel; set aside. Core apples and pare a 2-inch strip from top all around. In a 9 or 10-inch pie plate sprayed with Pam, place apples. Spoon 1 1/2 teaspoons lemon juice over each apple and fill with mixture, letting excess fall into pan. (Can be microwaved, uncovered, on High for 10 to 12 minutes.)
Scald the milk and mix in the sugar, butter, salt and cardamon seed. Melt the yeast in 1 cup lukewarm water and pour into milk mixture. Add beaten eggs. Add flour while stirring mixture. Knead dough until it no longer sticks to hands and let it rise until double in bulk. Divide dough into 3 parts and knead into long rolls. Braid the rolls and fold each end under to make it secure. Place in greased pans and let rise until double again. Bake at 350° for 45 minutes. When taking the bread out of oven, brush 2 tablespoons coffee and 3 tablespoons sugar over warm bread. It may also be frosted.
Take 8 to 10 green beans. Wrap 1/2 slice bacon around beans; fasten with toothpick. Place in baking dish (9 x 13-inch). Pour Catalina French dressing over beans. Bake at 350° for 30 minutes, or until bacon is brown.
Preheat oven to 325°. Lightly grease a 9-inch square pan on the bottom and sides. In a bowl, sift flour. Add baking powder. Melt margarine over low heat; stir in brown sugar until well blended. Add egg and vanilla; stir well. Add dry ingredients; mix well. Add nuts if used. Spread in a greased pan. Bake in center of oven for 20 to 25 minutes. While still warm, cut into strips.
Cook macaroni in salted water until tender; drain. Saute green pepper and onion in butter until tender. Add to macaroni. Mix together mayonnaise, soup, cheese and pimento. Put in a casserole and bake at 300° until quite hot. Bake 15 to 20 minutes.
Brown hamburger, drain. Mix with other ingredients. Bake 30 minutes at 350°
Brown meat and onion and drain well. Cook and drain spinach. Combine meat, spinach, sour cream, soup and season to taste. Pour in oiled 9 x 13-inch casserole. Top with grated cheese. Bake at 350° for 30 minutes. Serves 6 to 8 generously.
Preheat oven to 325°. Cut tortilla into eighths. Spread on baking sheet lightly sprayed with cooking spray. Using a pastry brush, brush salad dressing over tops of chips. Sprinkle with garlic salt or herb blend. Bake 10 to 12 minutes, or until lightly browned. Cool completely before storing in airtight container.
Beat egg white and water until frothy. Mix sugar, cinnamon and salt. Cover pecan halves with egg white mixture; then dip in sugar mixture. Bake in shallow pan at 300° for 30 to 40 minutes, stirring every 10 to 15 minutes.
Cut the squash in half and discard seeds and membrane. Bake in conventional oven at 375 for 45 minutes or in microwave for about 10 minutes. To microwave squash add small amount of water and cover with plastic wrap. After cooking, remove squash pulp from skin.
In a medium skillet, heat oil until hot, stirring frequently. Cook onion, pepper, garlic and wieners until vegetables are tender and wieners are heated through. Spoon wiener mixture into toasted hot dog buns!
Preheat oven to 350°. Lightly brown meat and drain. Mix all ingredients and bake for 1 hour. (More jalapeno pepper or hot sauce may be added for more "fire".)
Cook tortellini until done. Drain and mix with tomato and basil. Mix milk with spinach and add to tortellini mixture. Top with cheese. Bake at 350° for 40 to 45 minutes.
Melt chocolate. Mix oleo and sugar. Add chocolate and eggs (one at a time) and mix well. Add vanilla and flour and mix. Bake in greased 8 or 9-inch pie pan at 325° for 30 to 35 minutes. Serve with ice cream or whipping cream.
Combine all ingredients and keep in covered jar. To serve, stir 1 heaping teaspoonful in 1 cup boiling water.
Cube meat into small chunks. Coat meat with flour and soup mix. Add rest of ingredients. Add as much water as you think needed. Season. Put in 350° oven for 1 hour, then turn down oven to 325° or 300° and leave in oven for 2 or 3 hours.
Mix first 4 ingredients; add milk and vanilla. Sift together flour, soda and salt. Blend in nuts. Chill 1 hour. Bake about 10 minutes at 350°. While warm, glaze with 2 tablespoons oleo. Beat in 2 cups powdered sugar and 1/4 cup evaporated milk. Add coconut (small amount). Heat oleo until golden brown.
Mix together the first 5 ingredients in pan to bake. Pour on remaining ingredients. Bake at 350° for 40 minutes.
Mix ingredients. Put about 4 tablespoons of batter per greased cake pan. Continue until all 14 layers are made.
Boil potatoes in water until done. Drain. Mash, leaving some chunks. Fry bacon and set aside to cool. Saute onions in bacon grease. Crumble up bacon and place in pot with potatoes. Add onions, milk, salt and pepper and butter. Warm on medium heat, being careful not to scorch. Serve with saltine crackers.
In large skillet, heat oil and saute onion until golden. Add meat and brown thoroughly. Add sauce and salt. Heat through.
Cut and work together, as you would a pie crust (takes a little time). Form into balls and bake on greased cookie sheet at 325 degrees for 20 minutes. Delicious-can make days ahead.
Salt and pepper chicken. Brown in hot oil (2 tablespoons). Remove chicken from skillet. Blend flour, thyme and onion into drippings. Cook 2 minutes. Add wine, catsup and chicken (skin side down). Cover and cook 25 minutes. Add celery, pepper and mushrooms. Cook 15 minutes or until meat is tender. Prepare rice with chicken bouillon cube dissolved in water. Serve chicken on rice.
Melt butter in shallow baking dish. Combine cracker crumbs, cheese, salt and pepper. Set aside. Blend egg and milk. Coat chops in crumb mixture. Dip in egg mixture and again in crumbs. Place in dish in melted butter. Bake at 350° for 30 minutes. Turn chops and bake 30 minutes more or until done.
Cook spinach according to packaged directions; drain well and set aside. Cook noodles according to directions; drain and set aside. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until thick and bubbly. Stir in salt and pepper. Stir 1/2 cup of white sauce into the spinach. Spoon spinach mix into a greased baking dish. Sprinkle with cheese. Mix noodles and 1/2 cup of white sauce and spoon over cheese. Spoon remaining white sauce over noodles. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly.
Mix cake mix, 1 egg and 1/2 cup oil until crumbly; reserve 1 cup. Put the rest into ungreased 13 x 9 x 2-inch pan. Bake 15 minutes at 350°. Beat cream cheese, sugar, lemon juice and 1 egg; beat until light and smooth. Spread over layer just cooked. Sprinkle reserved cake mix over top. Bake 15 minutes. Cool and cut into squares. Sprinkle powdered sugar on top to serve.
Combine sugar, cornstarch and salt in large microwave mixing bowl. Gradually add the milk, mixing well. Microwave 8 minutes, stirring twice. Remove from oven and stir small amount of hot mixture into 3 slightly beaten egg yolks; then blend egg yolk mixture into hot milk mixture. Microwave 2 more minutes, stirring once. Remove from oven. Add butter and vanilla. Mix well. Stir in coconut. Pour into pastry shell. Spread meringue on top of pie and bake at 350° for 12 to 15 minutes. Serve warm or chilled. (This is a family favorite.)
In a 10-inch skillet, heat oil. Add the potatoes and ground meat and cook over medium heat, stirring constantly, until lightly browned. Transfer to a plate and set aside.
Mix sugar, flour and milk together. Melt butter in a 13 x 9-inch pan. Pour peaches into pan. Pour mixture over peaches and bake in 375° oven until golden brown.
Mix first 3 ingredients together with mixer. Pour into crusts. Makes 2 pretty pies.
Combine all ingredients in large kettle. Do not brown meat. Cover and bake 7 hours at 250°, or until done.
Cook all ingredients except baking soda. Cook until hard ball stage or 280°. Add peanuts. Continue to cook until 305° or crack stage. Turn fire off and add baking soda. Stir until mixed well and pour out on buttered cookie sheet and spread as thin as possible. Cool and break.
Add sugar to creamed butter, blend well. Add eggs, beat in mixer for about 10 minutes. Add dates, raisins, and nuts. Bake in pie shell at 425 degrees for 10 minutes; reduce heat to 325 for 30 minutes.
In a bowl or bag, combine flour, salt and pepper. Add chicken and coat all pieces well. Pour melted butter into a 13 x 9 x 2-inch baking dish. Place chicken, skin side up, in dish on top of butter; roll over once, with skin side up again. Bake, uncovered, at 350° for 30 minutes. Drain excess liquid, but do not leave totally dry. Combine rest of ingredients together and mix well. Pour over chicken and bake an additional 45 minutes. Baste with drippings in pan about every 10 minutes during cooking time. Serves 4 to 6.
Preheat oven to 400°. In a bowl, combine the milk, egg and butter. Add biscuit mix, 1/2 cup cheese and onion. Spoon into six greased muffin cups. Sprinkle with the poppy seeds and remaining cheese. Bake for 12 to 14 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 6 biscuits.
Sift sugar and flour together. Boil boiling water, oleo, shortening and cocoa. Bring to rolling boil and pour over sugar and flour. Mix well. Add eggs, buttermilk and soda, add vanilla just before mixing. Mix well and pour into 13 x 9 x 2-inch greased pan. Bake at 350° for 30 minutes or until done.
Toss first 5 ingredients together. In another bowl, combine remaining ingredients. Toss into cabbage mixture. Cover and refrigerate for at least 2 hours. Toss again before serving.
The night before, spray Bundt pan with cooking spray. Layer 1/2 cup raisins and/or nuts, bag of frozen rolls and melted butter. Mix dry pudding (do not cook), brown sugar and cinnamon. Sprinkle on top. Let raise overnight. Bake at 350° for 25 to 30 minutes.
Sift together dry ingredients. Cut in butter until crumbs form. Combine milk, vanilla and egg; stir into flour until moistened. Spread dough into 8-inch square baking pan. Arrange peaches in rows, pressing lightly into dough. Bake at 425° for 25 minutes. Serves 8.
Preheat oven to 400°. Drain salmon and reserve liquid. Add enough milk to reserved liquid to make 1 1/2 cups liquid. Flake salmon into large chunks and set aside. Cook broccoli until almost done. Drain and arrange in a shallow 8-inch baking dish. Spread salmon over broccoli. Melt butter in saucepan; add garlic and flour and mix. Add milk mixture and stir until bubbly. Add cheese and stir until melted. Drain tomatoes and cut into chunks. Add to sauce and pour over salmon. Sprinkle with bread crumbs and bake 20 to 25 minutes, until crumbs are lightly browned.
Cream the margarine, sugar and honey; add eggs, vanilla and baking soda. Stir in oats, flour and milk powder; blend thoroughly. Add raisins and nuts. Fold in bran flakes. Drop by tablespoons onto a lightly greased cookie sheet. Flatten slightly. Bake 12 minutes until edges are slightly browned. These cookies freeze well, travel well and are so healthy you can feed them to the kids for breakfast.
Preheat oven to 325°. Mix salt and vanilla to flour. Mix flour, sugar and nuts slowly (leave 1 cup of chopped nuts for rolling balls). Drop mixture on ungreased pan. Cook 25 minutes. After cooking, roll cookie balls in powdered sugar.
Dredge eggplant in flour and lightly saute both sides in skillet with hot olive oil. Line casserole dish with eggplant slices. Layer with Mozzarella and sprinkling of grated Parmesan, then pasta, then tomato sauce. (Try slicing a few ripe plum tomatoes in with the sauce when they're in season, or add simmered onion slices or well drained cooked spinach.) Alternate layers ending with Mozzarella and Parmesan on top. Bake at 350° approximately 30 minutes until cheese and sauce bubble and eggplant is cooked through. Let stand 5 minutes before serving.
Cut rolls into 3 pieces each and place in large mixing bowl. Melt oleo and mix with sugar, cinnamon and nuts. Pour mixture over rolls, coating each piece well. Pour into a greased Bundt pan and refrigerate overnight. Bake at 350° for 35 minutes. Turn out onto serving plate.
Grease and flour a 9-inch cake pan. Combine blueberries and 2 tablespoons sugar. Cream margarine with sugar. Beat egg well. Combine flour, baking powder, soda, nutmeg and cardamon; stir into creamed mixture, alternately with yogurt. Spoon carefully over blueberries and sugar in cake pan. Bake at 350° for 30 to 45 minutes. Let stand 5 minutes when done. Serve warm.
Pour strawberries into pie shell. Combine in a saucepan water, sugar and cornstarch. Cook until thick. Remove from fire and add jello; stir until dissolved. Pour over strawberries while still hot. Chill. Top with whipped cream.
Combine all ingredients except the last 3 ingredients. Cover and bake at 400° for 1 hour, stirring at 30 minutes. Add last 3 ingredients. Cook for 10 more minutes. Makes 4 servings. May be frozen.
Cream together sugar and shortening until fluffy. Stir in eggs, pumpkin and water. Stir together flour, baking powder, soda, salt and spices. Gradually stir dry ingredients into pumpkin mixture. Add nuts and dates; blend well.
Beat eggs on high until foamy. Gradually add sugar, beating until mixture is double in volume. Combine flour, baking powder and salt. Add alternately with water and vanilla to egg mixture, beating on low speed just until combined. Immediately pour into greased and floured 8-inch pan. Bake at 350° for 22 to 25 minutes. Cool 5 minutes. Remove from pan and cool completely on rack.
Mix sweet potatoes, sugar, milk, eggs, vanilla, margarine and coconut. Put in baking dish and bake at 350° for approximately 30 minutes. This can be topped with miniature marshmallows if desired.
Cut shrimp into 1/2-inch pieces. Cook shrimp and onion in margarine over medium heat for 5 minutes or until opaque. Cut French bread loaf in half lengthwise. Reserve one half for another use. Hollow the center of bread with fork to form a 1/2-inch thick shell. Break any big pieces of scooped out bread into crumbs. Place crumbs and shell on baking sheet. Bake at 350° for 5 to 10 minutes. Combine crumbs, shrimp mixture, cajun seasoning, salt and pepper. Spoon mixture into the hollowed loaf. Sprinkle cheese over the top. Bake at 350° for 3 to 5 minutes. Makes 4 servings.
Microwave chocolate and milk in a large microwavable bowl on High for 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir in vanilla and walnuts. Spread in foil-lined 8-inch square pan. Refrigerate for 2 hours or until firm. Cut into squares.
Melt butter in a 10-inch skillet over moderately low heat (225°). Add celery, green pepper and onion to skillet. Cook until onion is lightly browned, stirring occasionally. Stir in tomatoes, tomato sauce, water, rice, oregano, salt and black pepper into skillet. Cook, covered 10 minutes. Arrange fish over sauce mixture. Cook with a cover for 10 to 15 minutes until rice is tender and fish can be flaked easily. Makes 3 or 4 servings.
Combine fruits and nuts. Sift together the flour, baking powder and salt. Cream butter well. Add sugar gradually; cream well. Beat in vanilla and citrus rind. Add eggs, one at a time; beat well after each addition. Add 1/4 of dry ingredients and milk to creamed mixture. Continue procedure; beat well after each addition.
Bring pineapple and sugar to a boil; add jello. Cool. Whip with electric mixer. Whip in Dream Whip and cream cheese. Place in mold. Chill. Takes about 25 minutes to prepare.
Cook chicken in microwave 6 minutes or until done. Cut into bite sized pieces. Mix chicken and remaining ingredients in large stew pot. Cover and simmer until macaroni is tender, stirring occasionally.
Spray 13 x 9 x 2-inch baking dish with cooking spray. Place chicken pieces in dish. Mix lemon juice and water; pour over chicken. Salt and pepper chicken to taste. Sprinkle front and back of chicken heavily with lemon pepper seasoning. Cut margarine; place on chicken pieces. Cook, uncovered, at 350° for 1 hour and 30 minutes. Spoon juice over chicken before serving.
Place all ingredients in a small bowl in the order given. Stir with a slotted spoon until the batter is smooth. It should be lumpy only because of cheese and pepperoni. Pour into a greased 9-inch pie plate. Bake at 400° for 30 to 35 minutes or until center is firm. Cut into wedges and serve.
Preheat oven to 450°. Dissolve yeast and sugar in warm water. Add flour and knead for 6 minutes. Cover the dough and let it rise in a greased pan until it doubles in size. Divide the dough into 12 sections. Roll each section into long snake-like pieces. Form the pieces into letters.
Brown beef and drain. Add seasoning mix according to package directions; set aside. In a saucepan, cover and cook tomatoes and rice until tender. Rice cooks by using tomato liquid. Set aside. Boil peppers until soft. Combine all ingredients except cheese. Fill a 13 x 9 x 2-inch pan with mixture and top with cheese. Warm in oven until cheese is melted. Great do ahead recipe. Just re-warm in oven when ready to use.
Mix the last 4 ingredients; pour over vegetables. Let stand overnight. Refrigerate or freeze.
Coat chicken breasts with 1/2 cup flour combined with 1 teaspoon salt, pepper and ginger. Shake in paper bag to coat. Brown on all sides in 1/2 cup butter in heavy frypan. Cover. Cook over low heat 30 to 45 minutes or until tender (a little water may be added if necessary).
Put breasts in glass baking dish in one layer. Beat all ingredients in a small bowl and pour over chicken. Cover with plastic wrap and refrigerate 2 hours. Turn once during that time. Preheat broiler. Remove breasts from the marinade and broil 4 minutes on each side. Serves 4.
Remove stems from mushrooms and save for other uses. Melt 2 tablespoons of butter and brush over mushroom caps, coating thoroughly. Stir together remaining 4 tablespoons butter, garlic and cheese until blended. Stir in wine, soy sauce and crumbs until well blended.
Mix ingredients all together. Bake in three 9-inch greased and floured cake pans or one 9 x 13-inch pan. Bake at 375° until done.
Brown bacon, chopped small, with chopped onion. Drain. Add tomato sauce, water, Cheddar cheese and sugar. Stir until cheese is melted. Cook spaghetti; drain. Add 2/3 of sauce. Pour in casserole dish. Spoon remainder of sauce over top. Sprinkle with Cheddar cheese (grated). Bake at 350° until cheese melts and casserole is hot through.
In a bowl, beat eggs. Add remaining ingredients. Beat well. Put in greased pan. Bake at 350° for 45 minutes. Yield: 12 to 16 servings.
Cream margarine, oil, sugars and eggs. Add vanilla. Sift flour, salt, soda and cream of tartar together. Mix into creamed mixture. Chill dough 1 hour. Bake at 325° for 10 minutes (just until edges look brown, center will remain soft, baking too long will make cookies crisp).
Combine 1 cup flour and 1/4 cup sugar. Cut in margarine until mixture resembles coarse crumbs. Press mixture onto bottom of an 8 x 8 x 2-inch baking pan. Bake at 350° for 15 minutes or until lightly browned. Blend eggs, Minute Maid lemon juice and remaining flour and sugar. Pour over pastry crust. Bake 15 minutes more or until set. Cool slightly. Sprinkle with confectioners sugar. Cool completely. Cut into 2 x 1-inch bars. Makes 32 bars.
Cream the first 3 ingredients together. Sift the next 4 dry ingredients together. Mix buttermilk with bananas, vanilla and nuts. Add alternately the flour and milk mixture to the sugar and oleo. Pour into 2 round 8 or 9-inch pans (greased) or a 9 x 13-inch pan, greased and floured. Bake at 350° for 30 minutes until done in the center. Cool. Decorate with cream cheese frosting and banana slices. May sprinkle sugar in bottom of pan instead of flour.
Mix rhubarb, sugar and flour. Then add eggs, milk and butter. Pour into unbaked pie shell. Bake at 400° for about 1 hour or until firm.
Combine flour, Parmesan cheese, salt and pepper in bag. Moisten potatoes with water; add a few at a time to bag. Shake, coating thoroughly. Melt butter in 13 x 9-inch pan; place potatoes in casserole as taken from bag. Bake at 325° for 1 hour, turning once.
Combine all ingredients except ham. Spread 1 tablespoon mixture on each slice of ham and roll up jelly fashion. Wrap in plastic wrap and freeze up to 1 month. When ready to serve, thaw and cut rolls into 3/4-inch slices.
In a large frying pan, melt 2 tablespoons of butter and 1 tablespoon of the oil over medium-high heat. Add chicken and shrimp. Sprinkle with oregano, salt, black pepper and cayenne. Saute about 3 minutes, until chicken turns opaque and shrimp turns pink. Remove and set aside. Reduce heat to medium and add remaining butter and oil. Add onion and saute until softened. Add green pepper and garlic and cook until pepper is crisp-tender. Add tomato, Worcestershire sauce and lemon juice. Return shrimp and chicken to pan; mix well and simmer for 5 minutes. Serve over linguine or rice.
Melt together butter and chocolate. Add the eggs and mix well. Add sugar, salt, vanilla and flour. Mix. Grease and flour an 8-inch square pan. Pour in batter. Sprinkle chocolate chips and nuts over top. Bake in a 350° oven for 25 minutes. Do not overbake. Cool, cut and enjoy.
Melt margarine in a 9 x 13 Pyrex dish. Peel and slice potatoes very thin. Place potatoes in dish with melted margarine. Add salt and pepper. Stir so all potatoes are covered with butter. Combine grated cheese and corn flakes in a Ziploc bag and shake. Pour on top of potatoes. Bake at 450° for 30 to 40 minutes. Cover with foil to keep cheese from burning and remove foil the last few minutes of baking.
Cook apricots in the syrup until soft. Add the orange and lemon juice, sugar and the pineapple. Cook over low heat in a heavy pan for 50 to 60 minutes. Stir frequently. Cook until mixture begins to thicken. About 5 minutes before done, add the diced maraschino cherries. Pour into sterilized jars and process. Makes about 7 jelly jars.
Cook broccoli and lima beans according to package directions; drain and gently mix together. Spray long casserole dish with Pam and begin layering broccoli, lima beans, mushroom soup, sour cream, dry mushroom onion soup mix and water chestnuts. Melt margarine; mix with Rice Krispies. Put on top and bake at 350° for 30 minutes.
Beat whipping cream until stiff. Add milk to pudding and add liqueur. Beat until thickened, 2 to 3 minutes. Fold into whipped cream. Add bananas alternately in shell with filling. Make sure bananas are covered with cream mixture. Refrigerate.