HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, mix nuts, dates and cherries. In another bowl, mix dry ingredients. Mix and add to fruit mixture. Beat eggs until frothy; stir in vanilla. Fold in fruit mixture. Mix well. Pour into greased and waxed loaf pan, 9 x 5 x 3-inches. Bake at 300° for 1 hour and 50 minutes. Cool 10 minutes in pan before removing to wire rack.
In a bowl, stir together the sugar and cinnamon. Cut biscuits into quarters and roll in spiced sugar. Throw into a greased Bundt pan. Add remaining sugar and cinnamon on top.
Place shortening, sugar, egg, water and vanilla in mixing bowl. Beat thoroughly. Sift together flour, salt, soda and add to shortening mixture. Mix well. Blend in oats. Drop by teaspoon on greased baking sheet. Bake in moderate oven (350°) for 12 to 15 minutes. Makes 5 dozen.
Heat 2-inches of oil in fryer at 375°. Beat biscuit mix, egg and milk until smooth. Cut cheese into 3/4-inch cubes. Coat cubes lightly with dry biscuit mix. Insert fork or toothpick into each cube and dip in batter, coating completely. Fry a few at a time, turning carefully, until golden brown (1 to 2 minutes). Drain on paper towels. Makes 40 to 45.
Alternate the ground chuck, onion and vegetables in a casserole. Add cream soup. Top this with cheese; layer the top with Tater Tots. Bake at 350° until it gets bubbly or brown.
In a 13 x 9-inch casserole dish, place slightly thawed hash browns. Pour melted butter over potatoes. Mix soup, milk, sour cream, salt, pepper and onion. Then pour over potatoes. Top with grated cheese and bake in a 350° oven for 30 to 40 minutes.
Preheat oven to 350°. Cream sugar and butter. Add flour, baking powder and eggs and beat well. Spoon batter into a 9-inch spring-form pan. Arrange plum halves face down in batter. Sprinkle lightly with sugar and lemon juice, depending on sweetness of the fruit. Sprinkle on cinnamon. Bake at 350° for `1 hour. Batter will rise and cover plums. Remove and cool; refrigerate or freeze, if desired. Or, cool to lukewarm and serve with vanilla ice cream or whipped cream. To serve frozen tortes, defrost and reheat briefly at 300°. Yield: 8 servings. Approximately cook time: 1 hour.
Combine pickles, sugar, hot sauce and pepper flakes in a large bowl; stir well. Cover and let stand 2 hours, stirring occasionally. Spoon pickles into pint canning jars. Add a clove of garlic to each jar. Cover with metal lids and screw on bands. Store in refrigerator. Yield: 3 pints.
Peel and devein shrimp. Cook in acidulated water 5 minutes; drain and cool. Finely chop shrimp, cream butter and beat in shrimp. Add mace, salt and pepper to taste. Put in mold and chill well. Turn out, garnish plate and serve with crackers. Yield: 1 1/2 cups shrimp butter.
Trim the beans and bring the water to a boil. Add 2 tablespoons salt and the trimmed beans. Cook at a rapid boil until beans are tender, but still crisp, from 3 to 10 minutes, depending on size. Drain in colander and run under cold water to stop cooking. Drain again and let cool. Place in bowl.
Combine the milk, salt, margarine, mustard, cheese and pepper. Mix well. Add hot mashed potatoes. Separate the eggs and beat both separately. Add beaten yolks to potato mixture and mix lightly. Fold in beaten whites. Pour mixture into greased souffle dish or casserole and bake at 350° for 50 minutes. Serve hot.
Cook noodles. Brown hamburger meat, then add spaghetti sauce and cook on low until thoroughly heated.
Mix first 4 ingredients; add eggs and beat well after each egg. Add next 5 ingredients. Put in a well-greased tube or Bundt pan. Bake at 350° for 50 to 55 minutes. Cool before turning out.
Scramble and cook eggs until bottom is set. Add remaining ingredients as filling and fold egg over. Cook until middle is set.
Soften Jell-O in 1/2 cup hot water; add sugar substitute. Add remaining ingredients except mayonnaise and cukes. Add mayonnaise and cukes after Jell-O begins to set. Place in mold and let set. Makes 4 servings. One serving has 55 calories.
Mix first 6 ingredients. Add milk. Fold in beaten whites. Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake until firm. Nutmeg and a little white sugar may be sprinkled on top before baking if desired.
Put 1/2 cup beets and remaining ingredients in blender with 1/2 cup ice cubes and whirl 30 seconds. Serve in mugs topped with a few shoestring beets, if desired. Makes 2 1/2 cups or 2 servings, about 90 calories each (without topping).
Take 2 heaping cups of patience, 1 heart full of love, 2 hands full of generosity, a dash of laughter and 1 head full of understanding. Sprinkle generously with kindness and plenty of faith; mix well. Spread over a period of a lifetime and serve everybody you meet.
In big skillet, fry hamburger, green pepper, onion, salt and pepper until hamburger is brown. Drain excess oil. Add Hormel hot chili with beans. Add tomato sauce. Let simmer 10 minutes on low heat. If too much for skillet, let simmer in a pot. Makes 4 servings.
In a large skillet, cook and stir onion and mushrooms in oleo until onion is tender. Add enough water to mushroom liquid to measure 1 1/2 cups. Stir into onion/mushroom mixture with celery, bean sprouts, soy sauce and sugar. Heat to boiling. Reduce heat and simmer uncovered for 15 minutes. Blend the 3 tablespoons water and cornstarch; stir into vegetable mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in chicken; heat through. Serve over chow mein noodles.
Cook ground sirloin in pan on top of stove; drain liquid. Sprinkle 3 tablespoons flour over ground sirloin and stir until dissolved. Pour the French onion soup over the ground sirloin and simmer until thickened. Just takes a few minutes. Serve on your favorite sandwich rolls. A good alternative to the "tomato" Sloppy Joes!
Heat liquid and dissolve gelatin in it. Allow it to set. Whip with mixer and fold in the remaining ingredients. Set in a large mold or several individual ones and allow to set.
Cook pudding as directed. Mix cooked pudding and cake mix together (no eggs or milk). Spread butterscotch morsels and pecan halves on top. Bake at 350° for 30 minutes.
Cook broccoli. I slit top of box and put in microwave on high for 5 minutes. Take 4 crescent rolls. Press them flat into a round pie plate, making a bottom crust coming up on sides. Mix all of the other ingredients, pressing them down into crust. Take remaining crescent rolls, unroll, and make a top crust. Bake at 375 degrees or until brown. (4 servings.)
Mix flour and sugar together. Add the rest of the ingredients in the order given. Pour into a 9-inch unbaked pie shell and bake for 45 minutes at 350°.
Grind crackers, nuts, cheese and onions. Beat eggs well; mix all together. Drop by spoonfuls into hot oil and fry until brown on each side. (Watch carefully as they brown fast.) Place in large pan and cover with tomato juice. Simmer 45 minutes or bake in casserole 35 minutes at 350°.
Prepare vegetables and toss together. Set aside. Mix vinegar, sugar, pimiento, oil, mustard, seed and pepper. Bring to a boil. Let cool a while. Pour over cabbage. Toss. Set in refrigerator.
Boil chicken. Cut into bite-sized pieces. Mix and heat soups, onion, chilies, cheese and broth. Add cooked spaghetti and chicken. Heat in a 350° oven in a 9 x 13-inch pan until bubbly.
Place chicken breasts in a greased baking dish and cover with Swiss cheese slices. Mix soup, sour cream and wine well and pour over cheese and chicken. Sprinkle stuffing over top and bake at 350° for 45 to 55 minutes.
Place the first 6 ingredients in a blender; cover and process until smooth. Add ice cubes. Cover and process until smooth. Yield: 3 servings.
Step #1: Take 1 package of strawberries and 1 can pineapple. Strain juices from fruit and set aside. In mixing bowl, dissolve 1 package jello in 1 3/4 cups hot water. Pour into a 9 x 13-inch plastic container. Add fruit. Stir to mix. Add cold water to reserved juices to make a total of 1 3/4 cups. Add to jello-fruit mixture.
Place chicken in a 2-quart dish. Mix Veg-All, soup and chicken broth and pour over chicken. Mix margarine, flour and milk and pour on top. Bake at 375° for 45 to 50 minutes.
Mix all ingredients; pour into oiled 10-inch iron skillet and bake at 450° until brown (20 to 25 minutes).
Saute onion and mushrooms in 2 tablespoons margarine, then remove from pan. Add remaining 2 tablespoons margarine to the pan. Season veal cutlets with salt and pepper; dredge in flour. Saute until golden brown. Add onion and mushrooms, soup stock, lemon juice and sherry; heat. Add sour cream and stir. Simmer slowly until cream is well heated (do not boil). Serve with rice.
Cut tomato into halves crosswise. Place cut side up in baking dish. Sprinkle with salt and pepper to taste. Top with butter and cornflake crumbs. Bake at 350° until tender. Yields 2 servings.
Boil for 1 minute the first 5 ingredients (if boiled too long, tends to get dry; I undercook a bit as I like chewy). Add peanut butter, vanilla and oatmeal. Mix well and drop by spoonful on wax paper. Cool on a cookie sheet. Store in refrigerator.
Lightly brown ground beef and pour off excess fat. Add onion and garlic; cook until onion is tender. Stir in tomato sauce, catsup, oregano and sugar. Cover and simmer for 10 minutes. Remove from heat and add cheeses. Stir until cream cheese is melted and well combined. Serve warm. Makes 3 cups of dip.
Combine flour, soda and cinnamon. Set aside. Mix sugar, oil, eggs and vanilla, stirring until well blended. Add flour mixture; stir lightly. Add carrots, coconut and pineapple. Mix until just combined. Fill muffin tins 3/4 full. Bake in preheated 350° oven for 20 to 25 minutes. Serve warm. Can also be made into small loaves. Makes 16 to 18.
Brown ground beef. Mix with all ingredients. Bring to a boil and reduce heat. Let sauce cook until pepper and onion are tender. Simmer until spaghetti noodles are done. Drain and serve.
Mix to form dough. Roll out in additional cinnamon. Cut with cookie cutters. Let dry two days. Paint if you wish. Put wires through for ornaments or magnets for refrigerator.
Mix the sugar and salad oil together. Beat the 4 eggs and pumpkin together with sugar mixture. Sift dry ingredients together. Add 1/2 dry ingredients and 1/3 cup water to sugar/egg mixture. Mix well. Add rest of dry ingredients and 1/3 cup water to mixture and mix well. Beat on medium-high for 2 minutes. Add nuts. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 1/4 hours or until lightly browned. Let stand for 10 minutes. Remove from pans and cool. Freezes well.
Preheat oven to 400°. Melt Cheez Whiz in large mixing bowl. Add milk. Add Bisquick, a cup at a time, and mix with spoon. Add sausage. Mix with hands. Make into balls about the size of a walnut. Put on ungreased cookie sheet and bake 10 to 15 minutes. Makes approximately 50 balls.
Combine cheese, flour and seasonings. Dip chicken in combined egg and milk; coat with cheese mixture. Place in baking dish. Pour melted butter over chicken. Bake at 350° for 45 minutes.
Beat eggs. Add oil, sugar and vanilla. Beat until light and foamy. Stir in zucchini	and pineapple.	Combine flour, soda, salt, baking powder, cinnamon, nuts and raisins. Stir gently into zucchini mixture. Bake in 2 greased 9 x 5-inch loaf pans at 350° for 1 hour or until tested done. Cool in pans 10 minutes.
Cover potatoes with water, just enough to cover. Add diced onion. Cook until potatoes are tender. Add cream of celery soup. Blend well. Add all of the half and half. Blend well. Cook until very hot, but not boiling. Dip into bowls and top with shredded Cheddar cheese.
Line 9-inch pie plate with pastry. Place rhubarb in bowl. Combine beaten eggs with milk, sugar, flour, salt, nutmeg and mix with rhubarb. Pour into unbaked pastry lined pie plate. Dot butter or margarine over top. May be covered with lattice top or leave uncovered or top with crumb topping. Bake in preheated oven at 400° for 50 to 60 minutes. Serves 6.
Brown meat, onion and celery. Drain grease off. Add soups, vegetables and mushrooms. Mix in the chow mein noodles. Bake at 350° for 1 hour.
Melt butter for filling in a saucepan. Blend in flour. Add broth, milk and seasoning. Cook, stirring constantly until thickened. Add chicken and vegetables, heat thoroughly. Pour filling into casserole dish. Top with your own pastry crust or Bisquick or ready made pie crust. Bake at 400° (hot oven) 30 minutes or until browned.
Combine flour, baking powder and salt; cut in shortening until coarse crumbs form. Add water gradually; mix just enough to hold together. Turn out onto a lightly floured board. Knead gently until smooth. Cover and let rest for 5 minutes. Roll into a 12 x 15-inch rectangle. Dough should be very thin. Cut into 3-inch squares. Drop a few squares at a time into deep hot oil. Turn squares 3 or 4 times at first to make them puff evenly. Fry 2 or 3 minutes on each side or until golden brown. The squares will puff up as they cook. Serve hot with honey and butter. Makes about 2 dozen.
Take crackers and crush them up. Melt stick butter over crackers. Mix together pudding, milk and ice cream. Pour over crackers. Put Cool Whip on top. Pour coconut flakes over top. Refrigerate several hours.
Cook 3 medium potatoes in saucepan until done. Drain. Put potatoes, milk, butter, salt and cheese in bowl. Mix with an electric beater until creamy.
Fry hamburger meat. Put noodles in pot and boil while cooking meat. Simmer meat about 30 minutes, then layer your noodles and sour cream and cheeses. Put in oven until cheese is melted. Bake at 350°.
In a mixing bowl, combine egg, oil and buttermilk. Combine flours, baking soda, salt and sugar; add to egg mixture, stir in oats. Pour in 1/3 cupfuls onto lightly greased hot griddle. Turn when bubbles form on top of pancakes.
Cream together (with mixer) cream cheese, sugar, eggs and vanilla. Put a vanilla wafer in each cake paper and fill each with mixture almost to the top. Bake 15 minutes at 350°. Cool and top with pie filling (use midget cake papers.) Yields approximately 3 dozen.
Drop beans in boiling water. Take out; put them in ice water. Put on towel and dry. Put in freezer containers and freeze.
Melt butter. Add sugar, flour and salt. Stir until it makes a paste. Add onion, sour cream and Swiss cheese and mix until creamy. Mix with green beans and put into a greased casserole dish. Top with bread crumbs and dot with butter. Bake at 350° for 25 minutes or until hot and bubbly.
Peel potatoes and slice 1/8-inch thick. Place half the potato slices in greased 9-inch square baking dish. Sprinkle with salt and basil. Top with layers of sliced onion, asparagus and tomato slices, sprinkling each layer with salt and basil. Top with remaining potato slices; sprinkle with bread crumbs. Cover with foil. Bake at 375° for 40 minutes. Remove cover and continue to bake 10 to 15 minutes longer or until potatoes are tender. Makes 6 servings.
Split potatoes partially lengthwise. Then cut across about 3 times, depending on size of potato. Sprinkle garlic salt, salt and pepper between slices. Generously spread with butter between slices and on top. Bake in foil at 375° for 45 minutes or until done.
Cream shortening, add sugar gradually and cream together until light and fluffy. Add bananas and eggs and beat well. Mix and sift dry ingredients and add alternately with milk and vanilla to sugar mixture. Add nuts last. Bake in 2 (9-inch) layer pans which have been greased. Bake at 350° for 30 minutes. Frost with favorite icing.
Add all ingredients together. Mix well and cook for 1 hour at 300°. Serves 4.
Spread cherry pie filling and pineapple into bottom of an ungreased 13 x 9-inch pan. Pour dry cake mix over this. Pour melted margarine over cake mix (margarine will not saturate all cake mix). Layer coconut and nuts on top. Bake in a 325° oven for 55 to 60 minutes. Should be golden brown. May bake longer if you like a crisper crust. Serve warm or cold and if desired, top with ice cream or Cool Whip.
Boil ham, celery, onion, salt and pepper until ham is tender. Remove ham; dice in small cubes. Add enough water to ham broth to equal 3 quarts. Return to burner. Add potatoes, garlic and parsley flakes. Boil until potatoes are tender. Mash potatoes with wire whisk until they are coarsely mashed. Mix cornstarch and cream; add to potato mixture. Bring to a boil and serve hot.
Brown pork chops. Sprinkle with salt. Pour sauerkraut into large (at least 3 inches deep) casserole dish or pan which has been lined with aluminum foil. Spread evenly and place browned chops over this layer of kraut. Cover pork chops with additional kraut and cover with foil. Bake at 350° for 1 1/2 to 2 hours or until tender.
Mix cream cheese with sugar until light. Beat until smooth. Spread mixture over baked crust and sprinkle reserved crumbs over top. Return to oven and bake 30 minutes or until set in center. Cool to room temperature. Cut into bite size squares. Store covered in refrigerator until ready to serve. Can be frozen.
In a saucepan, combine corn and half and half. Stir in the butter, salt and sugar. Bring to a boil over medium heat. Reduce heat and let simmer, uncovered, 8 to 10 minutes or until heated thoroughly. Sprinkle on black pepper and serve.
Place peppers in a 2-quart (12 x 7-inch) glass baking dish; set aside. Combine remaining ingredients, except shredded cheese, in medium mixing bowl; mix well. Spoon meat mixture into green pepper halves. Cover with wax paper. Microwave for 25 to 30 minutes on Medium-high (roast) or until meat is well done (about 140°). Top with shredded cheese and continue cooking on Medium-high (roast) until cheese is melted.
Preheat oven to 350°. Mix cake mix, eggs and oil. Add chocolate chips. Drop teaspoonfuls of dough onto ungreased cookie sheet and bake for 8 to 10 minutes. These cookies are simple to make and taste like chocolate-covered cherry candy.
In a very large bowl, layer ingredients in the order listed (from the bottom of the bowl up). Cover and refrigerate. This can stay for days in the fridge. In fact, if it sits for 24 hours before serving, it tastes better.
Mix all ingredients with an electric mixer until smooth. Pour into 2 large or 5 small greased loaf pans. Bake 40 to 50 minutes or until toothpick comes out clean.
In top of double boiler, melt chocolate and butter over simmering water. Set aside.
For Chocolate Sour Cream Fudge, follow recipe and add 2 squares (each 1 ounce) unsweetened chocolate with the vanilla. Do not stir. Cool and continue as recipe directs.
Heat oven to 350°. In ungreased square pan, 9 x 9 x 2-inches, stir together flour, granulated sugar and 2 tablespoons cocoa. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water gently over batter. Bake 40 minutes. Let stand 15 minutes. Spoon into dessert dishes and top with ice cream. Makes its own chocolate sauce.
In iron skillet, put the margarine, onion and celery. Cook until onion is golden brown. Add frozen broccoli and heat until broccoli is separated and thawed. Add the Cheez Whiz and stir until it is completely melted. Add the milk and soup. Add the rice and mix well. Pour into a casserole dish and bake at 350° for 20 to 30 minutes.
Mix oil and lemon juice in one bowl. Mix Bisquick, grated cheese and pepper in another bowl. Dip chicken in the first bowl, then into the second bowl. Saute in some butter or margarine. Squeeze fresh lemon on top when serving.
Combine Orange Crush, pineapple and Eagle Brand. Pour into ice cream freezer canister. Follow directions for your freezer. Mix well until firm.
Mix ingredients. Pour in enough marinade to immerse meat halfway; then cover dish. Marinate in refrigerator overnight, but no longer than 24 hours. Turn occasionally. Cubed meats should be marinated only 2 to 3 hours. Grill or broil to desired doneness. Excellent on beef, chicken or pork.
Melt margarine and blend in cocoa. Add sugar and eggs; stir well. Add flour and vanilla. Bake in a 350° oven in greased and floured 9 x 13-inch pan for 25 to 30 minutes. Do not overcook! As soon as brownies are removed from oven, top with marshmallows and sprinkle with nuts. Frost with Fudge Frosting.
Mix cake mix by directions. Bake cake mix. While hot, stick full of holes. Pour milk and cream of coconut on top of cake. Let cool. Put Cool whip on top of cake. Sprinkle coconut on top. Sprinkle with nuts. Keep in refrigerator.
Melt butterscotch, then mix peanuts and noodles; drop by teaspoonful onto wax paper. Good luck!
Cook bacon; drain and crumble. Reserve 3 tablespoons drippings. Arrange green pepper rings in heavy 10-inch iron skillet. Place olives and corn around peppers. Spoon corn over peppers. Saute onion, garlic and meat in bacon drippings until meat is lightly browned. Add to meat the salt, tomato juice, chili powder, lemon rind, parsley, chives, Worcestershire, steak sauce and Accent. Spoon over corn. Prepare corn bread mix according to package directions. Spoon over meat mixture. Bake 30 to 40 minutes at 350°. Remove from oven; cover for 5 minutes. Turn upside-down on dry platter. Serve in wedges. Yield: 8 to 10 generous servings.
Trim fat off brisket. Marinate brisket overnight with garlic, celery salt and liquid smoke. Next morning, bake in a slow oven in marinade for 6 to 8 hours at 300° to 325°, according to size of brisket. When done, take out of oven and set for 30 minutes. Slice and put in serving dish. Put barbecue sauce on meat and bake 30 minutes to 1 hour.
Mix first 3 ingredients; add beaten eggs just until mixture is moist. Fold in zucchini; fry in butter.
About 45 minutes before serving, cut French bread crosswise into 16 slices, arranging on a jelly roll pan or cookie sheet; overlap if necessary. Mix next 4 ingredients with eggs. Pour over bread, turning slices occasionally to absorb all liquid. Arrange slices on greased cookie sheets and bake at 500° for 8 to 10 minutes on each side or until golden brown. Sprinkle with confectioners sugar. Serves 8. Good.
Cut steak in 2 x 2-inch strips. Combine all ingredients in a 5-quart Dutch oven. Add meat and refrigerate for 24 hours. Grill on barbecue grill after draining.
Heat oil in large skillet on medium-high heat. Add onion, pepper and garlic. Cook and stir until tender, but not browned. Stir in broth, beans, tomatoes and oregano; bring to boil. Stir in rice. Return to boil. Reduce heat to low. Cover and simmer for 5 minutes. Remove from heat and stir. Cover; let stand 5 minutes. Makes 4 low-fat servings.
Wash the spinach and pat dry. Tear into bowl. Top with sliced eggs and bacon.
Drain pineapple and reserve 3 tablespoons juice. Combine sugar and flour. Stir in the pineapple juice, then add the cheese to that. Mix all ingredients well. Spoon into greased casserole dish. Combine melted butter and cracker crumbs. Stir well and sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes.
Trim excess fat from ribs. Cut into single bone. Cut into squares, 2 x 2-inch size. Put ribs in deep frying pan. Add the rest of the ingredients except the bay leaves. Mix well by hand so that all the meat is well seasoned. Put 2 bay leaves on top of meat. Cover and cook on low heat until meat is simmering. Mix again and separate each piece from each other. Turn heat to medium and cook for 1 hour or until the meat is tender. Take cover off and continue cooking until only oil is left. Drain fat. Serve hot.
Drain pineapple. To the juice, add lemon juice and cornstarch. Cook until clear and then add NutraSweet. Cut grapes in half. Cut apples and kiwi into bite size pieces; add to drained pineapple.
Mix flour and butter together. Press on bottom of a 13 x 9-inch pan. Bake in a 350° oven until brown. Cool.
Drain marinade from 1 jar of artichokes into sauteing pan. Discard other marinade. Chop artichokes; set aside. Saute onion and garlic in marinade until onion is limp, about 5 minutes. Beat eggs until fluffy, then add bread crumbs, salt, pepper, oregano and Tabasco. Stir in cheese, parsley, artichokes and onion mixture. Mix well. Pour into greased 11 x 7-inch baking pan. Bake at 325° for 30 minutes. Let cool 5 minutes before cutting. Makes 4 dozen appetizers.