HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together dry ingredients and raisins and moisten together with egg whites, honey, milk and butter. Stir only to blend. Bake at 350° for 15 minutes.
Beat egg whites until stiff. Add sugar, a little at a time, until sugar is melted. Stir in pecans. Drop by teaspoon onto baking sheet. Bake at 250° for 20 minutes. Turn off oven; leave for additional 20 minutes.
Mix together pumpkin, cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into pie crust. Bake at 350° for 40 minutes or until center is almost set. Cool and refrigerate for 3 hours or overnight.
Mix ingredients. Let stand for 15 minutes. Make out hamburgers and put on cookie sheet. Broil in oven until done.
Heat oven to 325°. In large bowl, beat, at medium speed, butter, sugar and cinnamon 1 minute, scraping bowl constantly. Add eggs. Beat on high speed, scraping bowl as needed, until mixture is light and fluffy, 2 minutes. Fold in pineapple, bread cubes and pecans.
Place sliced tomatoes in a large shallow dish. Arrange onion slices over tomatoes. Combine remaining ingredients in a jar. Cover tightly and shake well. Pour over tomatoes and onion rings. Cover; refrigerate several hours.
Put in a blender and process until smooth. Will keep in refrigerator 6 days. One and 1/2 cup mixture equals a 14-ounce can of sweetened condensed milk.
Preheat oven to 350°. Place bread crumbs in mixing bowl. Add extract and water. Mix to a smooth paste. Press into a 7 to 8-inch pie pan using the back of a teaspoon. If it is difficult to mold, wet the back of the spoon with a little water. Bake for 10 minutes. Makes 2 servings.
Saute celery, green onions and bell pepper in butter. Add other ingredients and heat. Serve with crackers.
Blend all ingredients together (in blender) and pour into a large pie pan that has been buttered and floured. Bake in a preheated oven on 350° for approximately 1 hour. Pie is done when blade inserted in center of pie comes out clean. This pie is simple and makes its own crust while baking.
Finely chop onion, celery and green pepper. Mince garlic. Brown with ground chuck. Drain.
Mash berries. Add sugar to taste. Layer pie crust alternately with berries. Serve with whipped topping. (I have made this with dewberries or blackberries.) Easy and so delicious. Yields 6 servings.
Stir and cook sugar, syrup, water, butter and salt until sugar is dissolved. Continue cooking without stirring until soft ball stage. Add vanilla. Pour slowly over popcorn. Mix well and be sure to coat corn well. Grease hands with butter and shape into balls.
In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each egg. Add flour alternately with each egg, mixing well. Add lemon flavor, then add 7-Up (warm, not hot); mix thoroughly. Turn batter into well-greased and floured Bundt pan. Bake at 325° for about 75 minutes or until tested done. Remove from oven and let stand for 15 minutes. Remove from pan.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan. In small bowl, combine flour, baking soda and salt; set aside. In a large mixer bowl, beat butter, sugar, Nestle Choco-Bake and vanilla extract until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture alternately with milk. Pour into prepared pan. Bake for 35 to 40 minutes, or until toothpick inserted in center comes out clean.
Combine all ingredients except cheese and lettuce in large bowl. Toss to blend well. Cover and refrigerate for several hours or overnight. To serve, add cheese and spoon onto lettuce. This is great for those sultry summer Beaufort evenings.
Beat Dream Whip, follow directions on package. Add cream cheese and 1 package dry jello. Mix well. Drain some of the juice off the crushed pineapple. Add crushed pineapple. Put in refrigerator.
Beat eggs until light yellow; gradually add sugar. Fold in flour and baking powder. Fold in apples and a cup of chopped nuts. Bake at 350° for 30 to 40 minutes. Serve with whipped cream.
Mix and cook slowly until soft and thick, about 2 hours. Bottle. Good with hamburgers, hot dogs and any meat dish.
Stir together the first 6 ingredients. Spread evenly on tortillas. Roll up, jelly-roll fashion, pressing edges to seal. Wrap in plastic wrap. Chill 4-6 hours. Cut into 1/2 inch thick slices. Yield: 6 dozen.
Stir together flour, baking powder, soda, salt, sugar, apricots and nuts until thoroughly blended. In a separate bowl, combine bananas, milk, egg whites and yogurt; stir into dry ingredients just until well blended. Pour batter into a greased loaf pan. Bake in a preheated 350° oven (325° for glass pan) for 1 1/4 hours or until bread begins to pull away from sides of pan and toothpick comes out clean. Let cool in pan for 10 minutes; turn out onto a rack to cool completely. Makes 1 large loaf.
Cook ground beef until done, stirring to break up into small pieces. Drain well on paper towels. Salt and pepper lightly. Allow to cool. Combine beef, drained beans, onion, chilies, tomatoes and olives.
Cook ground beef in a large skillet over medium-high heat, stirring frequently until brown and crumbly. Drain well. Add half of the spaghetti sauce to the skillet. Pour diced tomatoes evenly over ground beef. Combine Ricotta and egg in a small bowl; mix well. Spread over tomatoes. Top with a layer of lasagna noodles. Layer the remaining spaghetti sauce and remaining noodles in the skillet. Bring to a boil; reduce heat to medium-low. Cook, covered, for 10 to 12 minutes, until noodles are tender. Sprinkle with Mozzarella and cook for 2 to 3 more minutes.
Cream butter, sugar and eggs; beat well. Add raisins, liquid and vanilla. Beat together. Add flour, baking powder and walnuts alternately. Beat together and put into well greased pan and bake for 1 hour at 325°.
Heat oven to 375°. Brown sausage; drain off fat. Add green peppers, onion and celery; saute until vegetables are slightly tender. Cook grits in boiling salt water 5 minutes. Combine grits and sausage mixture. Pour into buttered shallow 2-quart casserole. Spread undiluted soup over sausage mixture; sprinkle with cheese. Bake 30 minutes or until hot and bubbly. Serves 6 to 8.
At first drop egg into bowl then water, flour, baking powder and salt (all together). Mix until moist like a soft dough. Next slice vegetables; dip into dough. Then deep fry (until golden brown).
Boil pasta as package directs; drain and mix with other ingredients. (For a more healthy version, add more vegetables and less mayonnaise.) Serve hot or cold.
Sprinkle apples with 1 tablespoon lemon juice. Add walnuts, celery, coconut, marshmallows, pineapple and grapes. Add a few grains of salt and lemon juice to the salad dressing. Pour over apple mixture.
Fill jar with 1 cup grapes. Add the sugar and fill to top of jar with boiling water. Seal jars and process 10 to 15 minutes. Let stand 2 weeks before using. Strain grapes and enjoy.
Cream first 7 ingredients. Add nuts. Fold in Cool Whip. Pour into container and freeze. Cut in squares when ready to serve.
Combine 1st seven ingredients; mix well by hand. Melt butter in a glass oblong casserole dish. Pour mixture in the margarine. Bake at 400° for 20 to 30 minutes.
Remove chicken from bones. Chop finely. Mix chicken with 1 3/4 cups crumbs, parsley, salt, pepper, milk and eggs. Stir in butter. Pour in loaf pan. Sprinkle remaining crumbs on top. Bake at 325° for 45 minutes.
In large skillet, scramble sausage until brown. Mix in eggs, salt and pepper; scramble until done. Heat tortillas (buttered on inside lightly) in microwave or on griddle. Dip egg and sausage onto hot tortilla. Add picante sauce and cheese. Roll and serve. Serves 4.
Pour milk into bowl; add pudding mix. Beat with whisk 1 to 2 minutes or until well blended, stirring in 3 cups of whipped topping. Place half the cake cubes in a large trifle dish. Top with half the fruit. Spread pudding mixture over fruit. Top with remaining cake cubes and fruit. Garnish with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Makes 12 servings, each with 160 calories and 3 grams fat.
Preheat oven to 425°. Place 2 baking sheets with corn tortillas overlapping (coat both sides of tortillas with cooking spray) in oven. Bake 7 minutes; flip tortillas over. Rotate pans. Bake until lightly brown, 7 minutes. In large nonstick skillet, brown round sirloin, breaking up clumps. Stir in green and red peppers. Add taco seasoning. Cook 4 minutes. Spread tortillas with refried beans or you could use bean dip. Top each with heaping 1/4 cup meat and 2 tablespoons cheese. Bake 2 minutes to melt cheese.
Cook broccoli according to package directions. Drain well. Combine remaining ingredients. Put broccoli into buttered casserole dish and pour mixture over broccoli evenly. Bake 1 hour at 350°. Take out of oven and spread grated cheese. Put back in oven long enough to melt cheese.
Cream together the zucchini, sugar, salt, oil and vanilla. Add dry ingredients. Pour into 9 x 13-inch pan sprayed with Pam. Bake at 350° for 35 to 45 minutes. Makes 32 servings.
To prepare pan, use 10 x 14 x 2 1/2-inch baking pan. Butter pan generously. Pour peaches into pan. Use all the juice.
Combine yeast and warm water; set aside. Combine next 6 ingredients and then add hot water; cool to lukewarm. Mix in rye flour. Add yeast mixture. Add white flour. Knead dough 10 minutes. Let rise until double. Punch and let rise again. Form into 2 loaves and place in greased loaf pans. Let rise. Bake in a 375° oven for 25 to 35 minutes.
Beat cheese and sugar until creamy. Mix in topping. Spoon into crust. Top with pie filling. Chill at least 3 hours. Garnish with Cool Whip, if desired.
Combine all ingredients except vanilla in top of a double boiler. Place it over boiling water and beat with rotary beater for exactly 7 minutes. Cool. Add vanilla and spread on cake.
Empty drink mix into large plastic or glass pitcher. Add water and pineapple juice. Stir until drink mix is dissolved. Refrigerate until ready to serve. Pour into punch bowl just before serving. Stir in 1 bottle chilled club soda. Serve over ice cubes. Makes 8 1-cup servings.
Use food processor and cream the entire carton of cottage cheese to the consistency of sour cream. A blender will work, but does not cream the cottage cheese as smooth as food processor. Mix gelatin following package directions for dissolving; do not add second cup of water. Set dissolved gelatin aside to cool. Add sour cream to creamed cottage cheese and mix well. Add gelatin to cottage cheese mixture. Add sweetener or sugar and mix. Fold in fruit. Pour in large glass casserole and place in refrigerator to chill. Take at least 2 hours to set. Entire recipe makes 8 servings.
Grease a 9 x 13-inch pan. Dump in the undrained pineapple. Push around to cover bottom of pan evenly. Dump cherry pie filling over the pineapple. Then dump the cake mix over this. Sprinkle sugar, chopped nuts and miniature marshmallows over the mix. Dot with margarine (1 to 2 sticks, depending on how rich you want it). Do not mix. Bake at 350° for 1 hour or until done. Serve warm with ice cream or whipped cream as topping.
Trim fat from meat and cut in small pieces. Heat fat in skillet until you have 3 Tbsp. melted. Brown meat quickly. Add water and mushrooms. Stir in soup mix and heat until boiling. Blend sour cream and flour; add to meat mixture. Cook and stir until thickens. Serve over hot noodles.
Combine flour, cinnamon and salt. Add butter, sugars, vanilla and egg yolk. Press dough into sheet pan. Spread preserves evenly over top. Lightly beat egg white and brush lightly over top. Sprinkle with nuts, pressing gently. Bake at 300° until edges are brown and center is firm (30 to 35 minutes). Remove from oven. Loosen sides with spatula immediately. Cut in squares.
Brown sausage; reserve grease (there will be very little if you use Rice's brand). Set sausage aside. Saute onion, half of the green pepper and the 2 jalapeno peppers in sausage drippings. Add enough flour to thicken. Sprinkle taco seasoning over mixture. Add the juice from the 2 cans of hominy and half cup milk. Blend until smooth and thickened. Add hominy and sausage and reheat. Pour into a casserole and let set overnight. Top with green pepper rings, grated cheese and crumbled Doritos chips. Heat at 350° for about 20 minutes. Serve with tossed salad. It's better than tacos in the shell.
Place berries in 8 x 12-inch pan. Sprinkle with 1/2 cup sugar. Mix together flour, baking powder, salt and milk; pour on top of berries. Sprinkle 1 cup sugar on top of dough. Pour 1 cup boiling water over sugar. Bake at 375° for 45 minutes.
In a medium bowl, using a whisk or large fork, combine milk and apple juice concentrate until they are smooth. You can also shake them in a jar with a tight fitting cover. With a small spoon, stir the yogurt. Add it to the milk and apple juice concentrate. Stir or shake until smooth and blended.
In large bowl or mixer beat butter until creamy. Gradually beat in sugar, beating well after each addition, until light and fluffy. Beat in eggs one at a time, beating well after each. Beat in vanilla. Gradually and gently stir in flour, blending just until flour is thoroughly incorporated. Turn into well-buttered and lightly floured 3-quart fluted or plain tube pan. Bake in preheated 300° oven 1 1/2 hours or until pick inserted in center comes out clean. Cool in pan 5 minutes. Turn out on rack. Cool completely. Sprinkle with vanilla confectioners sugar. Makes 24 slices.
Combine. Sprinkle over batter. Refrigerate 8 hours or overnight. Bake at 350° for 45 minutes. Serve warm.
Bake for 7 to 12 minutes at 450°. Serve with salsa. Also, mix 1/2 cup fat free sour cream with 1/4 cup taco sauce to serve on side.
Cream sugar, butter and eggs. Add honey, flour, candied fruit and orange peel. Mix well. Add remaining ingredients, mixing well. Bake 2 1/2 hours at 325°. Glaze with 2 parts honey and 1 part water. Yields 3 loaves.
Heat oven to 400°. Grease a square 8 x 8 x 2-inch baking dish. Brown beef and onion; drain. Stir in seasoning mix. Put mixture in pan. Beat Bisquick, milk and egg until smooth. Pour over beef. Bake about 25 minutes. Sprinkle cheese on top. When cheese is melted, garnish top with lettuce and tomato.
Cook pasta until limp. Drain. Saute green pepper and onion in margarine. Combine chicken broth and cheese and stir over low heat until cheese is melted. Stir in Pet milk and both cream soups until well blended. Mix all ingredients together. Pour into a 9 x 13-inch baking dish. Bake in a 350° oven for 40 to 50 minutes. If pasta starts to dry out too much, cover very loosely with foil.
Sift together dry ingredients. Add oil and 1/2 cup cold water, prunes, egg and vanilla. Blend and beat 1 minute at medium speed. Pour in greased 9 x 9 x 2-inch pan. Sprinkle nuts on top of batter. Bake 30 minutes at 350°.
Brown beef, sausage and onion in skillet and drain off fat. Mix with rest of ingredients in a crock-pot and simmer for 1 hour. Keep warm and serve with tortilla chips.
Mix peanut butter, powdered sugar, milk and cream cheese together. Add the Cool Whip. Pour into graham crust. Chill in freezer.
Combine bread crumbs, Parmesan, parsley and salt. Melt butter, mustard and Worcestershire with garlic clove in saucepan. Dip chicken in butter mix, then crumbs. Bake at 350° in shallow baking pan for 1 hour.
Melt butter in 10-inch skillet or wok. Add onion and celery; saute until tender. Add chicken, wild rice, peas and parsley to skillet. Dissolve bouillon in water; add seasonings and add to skillet. Remove from heat. Add pecans and tomatoes, tossing to blend ingredients. Serve immediately while warm.
Mix and store in refrigerator. Yield: 15 1/2 cup servings.
Mix sugar and oil. Add eggs one at a time and beat after each. Sift soda, salt and flour. Add to egg mixture and beat well. Add apples, nuts, coconut and vanilla. Bake in greased and floured tube pan for 1 hour and 20 minutes at 325°. Do not open oven while cake is baking.
Place sliced squash into casserole dish (2 slices thick). Top with layer of sliced tomatoes then 3 slices of onion rings. Sprinkle with salt and pepper and Parmesan cheese to taste. Continue layers to 1 inch from the top of dish. Sprinkle with salt and pepper, then cheese and a thin layer of bread crumbs. Dot with butter. Cover and bake at 350° for 1 hour. Remove cover and continue cooking for 15 minutes to brown top.
Stuff each chicken breast with a mixture of Jack cheese and green peppers equally. Roll up chicken breasts and secure tightly with toothpicks. Roll each breast in egg mixture, then dredge in corn meal. Place in greased casserole dish. Spread enchilada sauce over each breast. Put remaining Jack cheese on top of each breast. Sprinkle on olives. Bake at 350° for 30 to 40 minutes, until bubbly and chicken is cooked through. Serves 6.
Combine all ingredients in slow cooking pot. Cover and cook (slow) on low for 4 to 6 hours. Makes 5 to 6 servings.
Put margarine, shortening, water and cocoa in saucepan; heat over low heat until margarine melts. Mix well flour, sugar and salt; add to mixture.	Add soda to buttermilk, eggs and vanilla. Then add to mixture. Bake in layer pans at 350° for 30 to 35 minutes.
Layer potatoes, hamburger meat and onions in greased casserole (season). Pour soup over and bake 30 minutes at 400°. Serves 4 to 6.
Cook squash until tender. Drain. Add salt, pepper and butter. Add other ingredients. Line casserole with buttered crumbs. Pour in mixture and just before removing from oven, top with more buttered crumbs and brown. Cook 1/2 hour at 350°. Use about 1/4 package of crumbs. Drain squash well.
Thaw potatoes and place in buttered Pyrex baking dish. Heat rest of ingredients and pour over potatoes. Bake at 325° for 1 hour.
Brown ground beef, chopped onion and celery. Spoon off fat; add salt and pepper. Grease a 2-quart baking dish. Spread mixture in baking dish and pour undiluted soup over everything. Top with layer of Tater Tots. Bake 45 minutes or until bubbly at 400°.
Sift dry ingredients together. Add egg, oil and milk. Beat until smooth. Pour into well-greased muffin tins or a medium skillet. Bake at 450° for 10 minutes. Turn oven back to 400° and bake 20 more minutes until golden brown. Makes 8 medium size muffins.
Melt butter in large, flat-bottomed baking pan or casserole dish. Sprinkle chicken with seasonings. Place in baking dish and brown, skin side down, for 25 minutes at 400° in oven. Turn pieces and brown 25 more minutes.
In frying pan, melt margarine. Add garlic and diced chicken. Cook chicken until it turns white. Add soy sauce and Worcestershire sauce. Simmer 20 minutes. Serve over cooked rice. (Chinese noodles are great on top.) Serves 6.
Mix pineapple and sour cream. Add dry instant pudding and mix well; pour into crust. Can be topped with whipped topping. Preparation time about 20 minutes.
Beat eggs and 1/4 cup milk. Add salt, butter, sugar and flour; blend well. Add remaining milk and blend. Over medium heat, place a 10 1/4-inch round griddle. Brush with butter. Lift off heat and using 1/3 cup, pour batter on pan. Swirl the pan quickly to cover, then return to heat. When pancake is golden brown on bottom, flip it over quickly and cook on reverse side for half a minute. Turn pancake out on a dinner plate and continue cooking additional pancakes, adding butter to pan as needed. Spread jelly over pancakes and roll up. Sprinkle with confectioners sugar. Triple recipe makes about 21 to 22 pancakes.
Dice bacon and fry until partly done; remove from pan. Cook spinach according to directions on package; drain thoroughly. To beaten egg, add 1 tablespoon bacon fat, milk, salt, spinach, bread crumbs and 1/2 of the cheese. Pour mixture into 1-quart baking pan. Cover with bacon and remaining cheese. Sprinkle with paprika. Bake for 30 minutes in a 350° oven. Serves 6.
Mix first 7 ingredients together by hand. Fold in bananas. Bake 1 hour at 350°. Frost with:
Saute celery and onion in butter. Sprinkle poultry seasoning, savor salt, salt and pepper over bread cubes. To celery and onion mixture, add eggs and almonds; toss. Dissolve bouillon cubes in water; pour over bread mixture, tossing lightly until blended. Stuff bird; put remaining stuffing in casserole. Bake, covered, at 300° for 40 minutes. Remove cover; let brown. Stuffs a 10 to 12-pound turkey, plus extra casserole.
Mix together flour, nutmeg, cinnamon, soda and sugar. Add zucchini, oil, eggs, vanilla, nuts and raisins. Bake in 2 loaf pans, sprayed with Pam. Bake at 350° for 50 to 55 minutes.
Put sliced apples in 10-inch pie dish. Mix next 5 ingredients together; pour over apples. Mix sugar and cinnamon together and sprinkle over top and bake 40 to 50 minutes at 375°.
Beat egg yolks and whole egg; beat in cold water and salt. Stir in flour. Roll thin as possible on a lightly floured board. Cut into strips. (You may need more flour.)
Preheat oven to 375°. In a small frying pan, fry bacon until clear. Add the margarine and all other ingredients except the shrimp. Simmer for 5 minutes. Place the shrimp in an open baking dish and pour sauce over the top. Stir once to coat all of the shrimp. Bake in an uncovered dish for 20 minutes, stirring twice during the baking process. Serve hot and at once. You may want some French bread to dip in the juice.
In a saucepan, cook pudding and milk over a medium heat until thickened and bubbly. Remove from heat and cool slightly.
Using sharp knife, remove layer of skin from ham, leaving a thin layer of fat to keep meat moist and juicy while baking. Score surface of the ham in a diamond pattern without cutting into meat. Place a whole clove in the center of diamonds. Baste ham with mustard and place in roasting pan. Combine sugar, honey and cinnamon; heat over low to medium heat for 2 minutes until mixture is pourable, but not thin. Spread over ham; pour juice in bottom of pan. Bake at 325° for 1 1/2 hours. Baste every half hour using juice in pan.
Beat egg whites with baking powder until stiff. Add sugar and vanilla; beat well. Fold in crumbs and pecans. Pour into well-greased 9-inch pie pan. Bake 30 minutes at 350°. Cool and top with cream. Chill for 1 hour.
Preheat iron skillet. Cover bottom of skillet with oil and coat sides and bottom with corn meal after grease is hot. Pour in bread batter. Leave on heat until sides of batter cringe. Put in 450° oven for 15 minutes or until brown edged. Fry. Or drop tablespoons into hot oil (Fry Daddy) until crisp and brown.
Mix well, add flour to make a dough. Spread thinly on a sheet and mark into squares. Put a dab of butter and powdered sugar on each square and chill for 20 minutes. Bake at 450° for 10 minutes.
After melting butter, put it in refrigerator for about 30 minutes until a little hard. Put in bowl and stir in sugar. Then stir in egg white. Then stir in flour and baking powder. Roll the dough into small balls and line up on cookie sheet. Gently press each on with your finger. Bake in 350° oven until light brown.
Mix all ingredients in bowl until blended. Roll into bite-size balls. Bake in shallow pan at 350° for 15 minutes. May be frozen ahead of time for quick party snacks. Heat before serving.
Dissolve jello in hot water; cool. Add pineapple, with juice, and cherries to cooled jello. Whip the cream cheese; add to whipped cream. Blend until smooth. Combine cream cheese mixture with jello mixture. Place into mold and refrigerate until firm.
Preheat oven to 350 degrees. Mix food coloring and cocoa and set aside. Cream Crisco, sugar and eggs together and beat until fluffy.
Brown meat. Put enchilada sauce, soup and chilies in a large pan with meat. Bring to a boil. Crush Doritos and pour in pan with other mixture. Cook for about 10 minutes on medium heat. Pour into bowl. Put cheese on top. Bake in the oven for 30 minutes at 300°.
Melt butter, peanut butter and butterscotch morsels in a pan. Cool slightly. Pour dry ingredients into a plastic bag. Add powdered sugar, then peanut butter mixture. Shake well. Pour into large pan.
*Use 20 ounces ripple/sliced. Put in a little water; cook for 3 minutes and drain.