HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix fruit and nuts with flour. Beat eggs; add sugar gradually, then fruit and nuts. Bake at 200° to 250° for 3 hours. Line pan with greased brown paper bag.
Cream margarine and sugar. Add honey, then eggs, flour, etc. Add oats and raisins last. Bake on top shelf of oven at 350° until lightly browned.
Melt together the butter and brown sugar; let cool. Add egg, flour, baking soda, salt, vanilla and nuts. Pour into 8-inch square baking pan. Bake at 325° until firm (about 20 to 25 minutes). Will look like brownies. May double recipe for larger batch. Yields 12 to 16 squares.
Dip tomatoes in boiling water for 30 to 60 seconds until skins loosen. Dip in cold water; slip off skins. Core and chop tomatoes. In a 6 to 8-quart saucepan, combine all ingredients. Bring to a boil, stirring often. Reduce heat; simmer for 30 minutes or to desired thickness. Immediately fill hot pint jars with salsa, leaving 1/2-inch headspace. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wip jar tops and threads clean. Place hot lids on jars; screw bands on firmly. Process in boiling water canner for 15 minutes.
Follow your recipe for butter rolls or pan rolls in your bread machine cookbook. When finished, divide dough into 12 rolls. One at a time, flatten and spread dough. Place 10 or 12 slices of pepperoni on one side of the dough. Place 1 tablespoon mozzarella cheese on the pepperoni. Fold the other side of the dough over the pepperoni and cheese and seal the edges. Repeat the process for the remaining rolls. Bake according to your bread machine recipe. Enjoy!
Mix first 3 ingredients together and spread in 9 x 13-inch pan. Pour taco sauce on top. Add chopped onion, lettuce and tomato. Top with grated cheese. Chill. Serve with taco chips.
Preheat oven to 375°. Saute onion and green pepper in oil. Add remaining ingredients, except bread crumbs. Stir until heated through. Pour into a casserole, greased with margarine, and sprinkle with crumbs. Bake for 30 minutes. Yields 8 servings.
Drop fresh mushrooms into boiling water for 1 minute; drain and immerse in ice water until completely chilled. Remove and drain thoroughly. Meanwhile, combine next 6 ingredients in small bowl and mix well. Add rest of ingredients and continue to mix well. Alternately spoon the mushrooms and vinegar mixture into quart container. Cover and chill.
Mix ingredients in order given. May be poured into a sheet cake pan. Oil and flour the cake pans. Bake in a 325° oven until brown on top, about 50 to 60 minutes.
Cream Crisco and Parkay until smooth and creamy. Add sugar. Beat well. Add egg yolks one at a time. Beat well. Alternate addition of flour and milk. Beat well after each addition. Add vanilla and butter flavoring. Fold in egg whites (beaten stiff, but not dry). (Note: Beat cake well.) Spray tube pan with Baker's Joy. Bake at 325° for 1 1/2 hours. Cool on wire rack.
Mix sugar, butter, egg and vanilla. Stir in flour, cinnamon, soda, salt and nuts. Shape dough into 2 rectangles (5 x 3 x 1 1/2-inch). Wrap in waxed paper and refrigerate until firm, about 2 hours. Preheat oven to 375°. Slice into 1/8-inch slices. Place about 2-inches apart. Bake 6 to 8 minutes at 375°. Cool, then glaze.
Preheat oven to 325°. Baking time is 5 hours.
Combine popcorn, shoestring potatoes and peanuts. Melt butter. Add garlic salt, Worcestershire sauce and dill weed. Pour over popcorn. Mix and toss well. Bake at 225° for 45 minutes, stirring every 15 minutes.
Preheat oven to 375°. Grease muffin pans or use paper cups. Cream butter and sugar. Add eggs and beat well. Blend in sour cream and vanilla. Blend in flour, salt, soda and poppy seed. Spoon into muffin tins and bake about 20 minutes. Cool.
Preheat oven to 350°. Grease a 13 x 9-inch aluminum foil baking pan.
Mix soup and milk in 2-quart casserole. Stir in chicken, vegetables and thyme. Combine water and butter in bowl. Stir into partially melted butter. Add stuffing mix. Stir gently until water is absorbed. Spoon stuffing over chicken mixture. Bake at 350° for 45 minutes. Makes 4 servings.
Sift flour and salt in a bowl. Add eggs and egg whites. Knead to make smooth, glossy dough, adding a little water if needed. Chill for 30 minutes. Roll out dough thinly and cut into 2 1/2 to 3-inch rounds. Place a piece of fruit in center and fold over. Press edges to seal. Cook the dumplings in simmering salt water for 10 to 15 minutes, until they float. Remove with a slotted spoon. Drain on a paper towel and pile up in a warm serving bowl. Sprinkle with sugar, then pour the melted butter and cream. May be heated by frying in melted butter.
Preheat oven to 350°. Saute onion and garlic in the olive oil. Drain clams, reserving liquid. Mix together clams, sauteed onions and garlic, bread crumbs, grated cheese, salt, pepper, oregano and parsley. Add enough of the reserved clam liquid to make mixture moist. Place mixture in individual clam shells (these can be purchased at kitchenware shops). Dot with butter. Sprinkle with additional grated cheese. Bake at 350° for 20 minutes.
Mix first 4 ingredients; pour into a greased baking dish and place slices of bacon on top. Bake at 375° for 1 hour.
Combine dry ingredients. Beat eggs, then add oil, sugar and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients stirring until moistened. Spoon batter into well greased 9 x 5 x 3 loaf pans. Bake at 350° for 1 hour or until done. Cool 10 minutes before removing from pan.
Grease a 13 x 9 x 2 inch pan with 1/2 tsp. butter. In a heavy saucepan combine the sugar, cream and remaining butter. Cook over low heat and stir until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from heat; stir in chips and marshmallow creme until smooth.
Sift flour, soda, cream of tartar and salt into a bowl. Cut in shortening and add milk, using a fork to mix.
Brown ground beef in butter; add onion. Stir in flour, salt and pepper. Spread over pie crust; add cheese, potato and carrot. In bowl, mix milk, eggs and Worcestershire sauce; pour over meat and cheese. Place on cookie sheet. Bake 30 to 35 minutes at 350° or until a knife inserted in middle comes out clean. Servings: 2.
Cook onions and broccoli and drain. Melt butter and stir in flour, salt and pepper. Add milk gradually. Cook until thick. Add broccoli, onions, cheese and broth. Cook until cheese melts.
Pour into buttered baking dish. Top with crushed potato chips and bake until brown. Serve hot.
Cook squash in saltwater until tender. Drain water or cook squash until almost all water has cooked out. Add sugar, butter, salad dressing, 1/2 of cheese and crackers. Pour into a greased 2-quart casserole dish. Top with remaining crackers and cheese. Cover with foil and bake at 350° for 20 minutes. Remove foil and cook 5 to 10 minutes.
Marinate chestnuts in Worcestershire sauce (a few minutes or a few hours). Roll chestnuts in sugar, then wrap up in bacon. Bake at 350° for about 30 minutes or until bacon is cooked.
Dissolve gelatin in water. Pour hot water over jello and sugar. Add gelatin, lilikoi juice and lemon juice into jello mixture. Pour into a 9 x 9-inch pan and chill.
Cook the pasta in a large saucepan of boiling salted water according to the instructions on the packet until it is al dente. Add the broccoli for the last 3 minutes cooking time. Drain, reserving a little of the cooking water.
Cover beans with water. Bring to boil and drain off water. Add onion, garlic powder, beer, cilantro, bacon, salt (optional) and more water. Cook until done.
In saucepan, stir milk into soup. Cook and stir until bubbly. Stir in cabbage and carrot. Cover and simmer until cabbage is done. Stir in cheese, caraway and pepper. Serves 4.
Mix cream cheese, salt, garlic powder and chives. Fold in crabmeat. Shape into ball and roll in pecans.
Cook frozen broccoli for about 7 minutes in microwave; drain. Add 1/2 stick margarine with Velveeta cheese. Top with Ritz crackers combined with 1/2 stick margarine which has been melted. Bake at 350° for about 30 minutes.
Drain corn. Add vegetables, as much as you want. Mix with enough mayonnaise to make mixture creamy. Sprinkle with a little dry Ranch dressing and mix.
Remove crust from bread; spread bread slices with butter. Place in a greased 13 x 9 x 2-inch dish and set aside. Cook sausage until brown, stirring to crumble. Drain well.
Cook sausage and hamburger meat, drain off grease. Put into crock-pot, add rest of ingredients and stir until cheese is melted. Cook additional 10 minutes. Serve with tortilla chips.
Prepare broccoli as directed on package. Add salt to taste. Drain broccoli. Add Cheddar cheese. Combine broccoli mixture with 1/8 stick margarine. Put mixture in buttered casserole dish.
Brown beef and onion until meat is no longer pink. Add the soup mix. Place meat in a 9 x 13-inch baking dish. Layer vegetables over meat. Heat the soup and milk and pour over meat and vegetables.
Soften butter and add flour. Knead. Add cheese and mix until it forms a ball. Take small amount of dough and wrap around an olive. Bake on cookie sheet in 350° oven for 15 minutes.
Dissolve Jell-O and sugar in boiling water. Chill until mixture starts to thicken. Fold in remaining ingredients; blend well. Pour into 13 x 9 x 2-inch pan. Chill until firm.
Heat to boiling, water and oleo. Remove from heat and add 1 c. flour; stir until blended. LET COOL 2 minutes. Add eggs, one at a time. Pour into 9 x 13 inch pan and bake at 400°F, 30-35 minutes. LET COOL.
Bring to a boil in 2-quart saucepan the water, salt, nutmeg and butter. Add flour all at once. Remove from heat and stir until mixture forms ball and leaves side of pan. Beat in eggs, one at a time, until mixture is smooth and shiny. Add cheese and stir until blended.
Trim outside skin off round steak and cut into serving-size pieces (6 or 7). Spread each piece with mustard. Lay a piece of bacon on each piece. Roll up, secure with toothpicks or string. Roll in flour. Fry in grease until brown. Remove meat, pour off all grease but leave browned particles in pan. Put meat back in, add water just to cover. Stir and simmer slowly, covered, about 1 to 1 1/2 hours. Add more water, if necessary, to keep from sticking to pan.
Combine sugar, corn syrup, vinegar and water. Stir until sugar dissolves. Cook to hard crack stage (300°). Remove from heat; add butter and salt. Cool until slightly thick. Place 16 wooden skewers 5 inches apart on greased cookie sheet. Drop candy from tablespoons over skewers to form 3-inch lollipops.
First boil chicken and then dice up chicken. Put in crock-pot. Then add crushed tomatoes, tomato sauce, tomato paste, garlic cloves, allspice, parsley and oregano. Cook on low for 2 1/2 to 3 hours in crock-pot. Serves 10.
Saute onion, broccoli and butter for about 10 minutes. Add to rest of mix and bake in greased pan for about 30 minutes at 350° or until brown.
Combine chicken, salt and soy sauce and let stand for 15 minutes. In a large skillet, add cooking oil and rice. Brown until lightly browned. Add chicken and broth; cover and simmer for 20 to 25 minutes until rice is tender. Uncover and add vegetables; simmer 5 to 10 minutes longer and then add scrambled eggs.
Combine all ingredients in a greased 1 1/2-quart casserole; mix well. Bake, uncovered, at 375° for 40 minutes. Serves 4.
Cream butter and sugar. Add eggs, soda mixture and lemon flavoring. Slowly add flour until you have a soft dough ball. Roll and cut with cookie cutters. Place on ungreased cookie sheet. Bake at 265° until light brown.
Cook noodles. Drain and set aside, covered. Crumble beef into 2-quart glass mixing bowl. Cook on High (maximum power) for 4 minutes. Stir halfway through cooking time. Pour off drippings.
Saute garlic, green pepper, red pepper, mushrooms, yellow onion and any other favorite vegetable in a separate pan, saute your Italian sausage. Boil your tortellini according to directions. Drain oil from vegies and sausage. Stir together Roma tomatoes, Parmesan cheese, black pepper, olive oil, a few tablespoons for vegies and 1/2 cup chicken broth.
Grease a 9 x 13-inch pan lightly. Press ground beef into casserole dish. Layer on onions. Spread on mixed vegetables. Spread on potatoes. Layer on soup and sprinkle 1 teaspoon of onion soup mix on top of each layer. Cover pan with foil and bake for 1 1/2 hours at 375°. Serves 6.
Mix children and puppies together well; put in acre, stirring constantly. Pour brooks and pebbles. Sprinkle acre with flowers. Spread over with blue sky and bake all in hot sun. When brown, remove and set in bathtub to cool.
Place chicken or turkey in bottom of 9 x 13-inch glass pan. Mix sour cream and cream of chicken soup. Place on top of chicken or turkey. Sprinkle the stuffing on top. Melt butter in broth. Bring to boil and pour on top of stuffing. Bake 45 minutes to 1 hour at 350°.
Do not preheat oven. Cream butter, shortening and sugar. Add eggs, one at a time, mixing well after each addition. Add dry ingredients and mix well. Add milk and extract. Starting with a cold oven, bake 1 1/2 hours at 350° in tube pan. Cool 15 minutes before turning out of pan.
Sift together the first 5 ingredients. Beat egg in bowl. Add milk and oil. Pour liquid into dry ingredients all at once, stirring just enough to get all the lumps out. Pour into a greased 8 x 8-inch pan. Bake in a 425° oven for 25 to 30 minutes. Cut into squares.
Combine all ingredients except cheese and put into casserole dish. Top with the Mozzarella cheese. Bake at 400° for 15 to 20 minutes. Serves 6.
Mix together eggs, milk, oil and sour cream. Add cake mix, pudding and chocolate chips; mix well. Grease and flour Bundt pan. Bake at 350° for 50 to 60 minutes.
Cut large marshmallows in 8 pieces. Mix sugar, milk, butter and marshmallows and cook on very low heat until marshmallows melt, about 5 minutes. Remove from burner; add chocolate chips and vanilla. Have a pan, 8-inch square, buttered and sprinkled with nuts. Beat fudge until well mixed and pour immediately over nuts in pan as fudge hardens quickly.
Dissolve yeast in warm water. Add Bisquick and mix well. Knead well until smooth on floured board. Form into rolls. Cover and let rise 1 hour. Bake 10 to 15 minutes at 400°.
Slice cucumbers very thin. Slice onion very thin. Put both in a bowl and salt heavily. Let stand 15 minutes. Combine vinegar, water and sugar. Sprinkle with paprika. Squeeze (with hand) cucumbers and onion to get all the water out. Mix with dressing. Cover and refrigerate.
Beat eggs in a large bowl; add oil, sour cream and salt. Mix well. Sift in baking powder with the corn meal and stir into egg mixture. Mix in peppers, chili powder and creamed corn. Beat with wooden spoon for 2 minutes. Pour 1/2 of mix into greased 13 x 9-inch pan; sprinkle with 1/2 the cheese. Top with remaining batter, then rest of cheese. Bake at 325° for 45 minutes. Recipe can also be cut in half and baked in 8 x 8-inch pan.
Melt chocolate in milk. Remove from heat. Stir in sugar and Karo syrup. Return to heat; stir until sugar dissolves. Turn heat down and simmer, stirring occasionally. Cook to soft ball stage; remove from heat and stir in butter, vanilla and peanut butter. Turn into greased pan to harden. The secret of good fudge is the beating!!
Preheat oven to 350°. Combine all ingredients. Mix lightly, but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour. Drain. Let stand 5 minutes before serving.
Place dry Ranch dressing mix and dill over crackers. Toss. Pour oil over mixture slowly and mix well. Oil will disappear.
Combine dressing and cheese; mix well. Add remaining ingredients. Mix lightly. Chill well before serving.
Mix on wax paper; shape into rectangle. Layer 4 slices ham and 4 slices Mozzarella cheese. Roll up. Bake at 350° for 1 1/4 hours. Pour 1 jar Ragu Italian sauce over meat loaf; top with 2 slices Mozzarella cheese.
Prepare jello as directed on box; let set until jelly like. Mix pudding mix with water and lemon juice in saucepan; boil until thick. Cool. Add jello, pudding and whipped topping, beating with mixer until well mixed. Fold in berries. Pour in graham cracker crust in a 9 x 13-inch pan. Refrigerate.
Chop drained pimentos. Mix with cheese, mustard and mayonnaise. Allow to sit at room temperature for 30 minutes so flavors will blend. This keeps a week in the refrigerator. Yields about 1 1/2 cups.
Boil water and oleo until melted. Take off stove and add flour; let cool. Beat in one egg at a time. Pour into a greased 9 x 13-inch cake pan. Bake at 400° for 35 minutes. Cool completely.
Arrange vegetables in layers in a heavily greased 9 x 13-inch pan. Mix next 4 ingredients together. Spread over vegetables. Top with crushed Ritz cracker crumbs. Bake, uncovered, at 350° for 30 minutes.
Mix first 6 dry ingredients together in large bowl. In a small saucepan, combine oil, honey and vanilla. Heat over low heat until mixture is warm enough to blend together. Pour wet mixture into dry ingredients and mix thoroughly. The secret to a crunchy granola is to make sure that every particle is completely coated with liquid. Spread mixture into 2 or 3 large baking pans and toast in low 300° oven for 1 hour and 10 minutes. Stir every 10 or 15 minutes. Granola is done when golden brown. Remove from oven and stir in raisins. Cool completely in pan, then store in airtight container and refrigerate. Makes 5 1/2 pounds granola.
In saucepan, combine chocolate pieces, cream cheese and evaporated milk. Stir over low heat until smooth. Stir in nuts. Preheat oven to 375°. In a large bowl, cream the sugar and margarine until light and fluffy. Blend in eggs and vanilla. Add flour, baking powder and salt. Mix well. Press half of flour mixture onto bottom of a 12 x 9 x 2-inch baking pan. Spread chocolate mixture over crust. Sprinkle with remaining crust mixture.
Note: To sour 2 1/2 cups milk, add 1 tablespoon lemon juice or vinegar and let stand 10 to 15 minutes until thickened and curdled.
Melt 1/3 cup of butter in large saucepan. Add onions and saute until golden; then remove and set aside. Melt 1/3 cup more of the butter. Add mushrooms and saute until lightly browned, then remove and set aside. Melt remaining butter in saucepan. Roll beef in flour and saute in butter until browned. Add bouillon, salt and onions. Cover and simmer gently until beef is tender (about 1 1/2 hours). Then add Worcestershire sauce; sour cream and mushrooms, heat thoroughly. For fluffy rice, prepare 4 or 5 cups packaged precooked rice as directed on package. Spoon beef stroganoff over rice.
Melt margarine and chocolate in top of a double boiler. Stir in sugar and cocoa until very well blended. Add milk gradually and stir until thick. Serve warm over ice cream. This sauce keeps very well in the refrigerator. When cold, it is very thick. When using again, reheat it in the microwave.
Melt butter, stir in flour. Gradually add half and half, stir until thickened and add Parmesan. Cook and stir until smooth. Fold in crab, heat 3 minutes, stirring occasionally. Toss fettuccine with sauce and sprinkle with parsley. Serve immediately.
Boil potatoes or microwave until soft. Mash with peels on, stirring in milk. Blend in blender adding more milk to desired consistency. Pour into soup tureen, adding garden vegetables and stirring in lightly. Salt, pepper and butter to taste.
Spread cookie dough on pizza pan and bake. Mix cream cheese with enough sugar to taste and spread over cooled cookie. Then cover with fresh fruit, top with Cool Whip. Keep refrigerated.
Cream butter, sugar and spices. Add eggs, soda, flour and salt. Bake 12 to 15 minutes in a 325° oven.
Prepare jello as it says on package. Instead of cold water, use orange juice. Chill until it starts to thicken, then beat in cream cheese. Chill, cut and serve. You may also add pineapple or mandarin oranges.
Potatoes have to be boiled. Bacon cut up in bits and onion cut up. Then fry together. Mash potatoes, add fried bacon and onion, salt and pepper and mix together.
Mix well, then bake at 350° for 30 minutes. Cover with your favorite strawberry icing.
Cook pudding as directed. When it starts to boil, turn off and add cake mix. Beat. Pour into a 9 x 13-inch greased and floured pan. Put chocolate chips and nuts on top. Bake at 350° until done, about 25 minutes.
Wash berries thoroughly; remove caps and crush berries. Heat slowly to boiling, stirring constantly. Add sugar and continue cooking rapidly until mixture gives test for jelly. Test by drawing the spoon across the center of the pan. If the mark does not fill in quickly, the jam is thick enough. Pour into sterile jars and seal. If seedless jam is desired, rub cooked berries through sieve before adding sugar. Makes 2 pints.
Combine all ingredients except oil and reserve half of vinegar. Put in blender; beat on high speed. Pour in oil slowly and add remaining vinegar slowly. Then chill.
Cook rice according to directions. Mix all together. Put in large casserole dish or 2 small casseroles. Top with grated cheese (may use crushed potato chips). Bake 25 to 35 minutes at 400°.
Mix all ingredients together, except for the pie filling. Pour half of mixture in a round cake pan. Spread filling on top of mixture, then cover with remaining batter. Bake at 350° for 45 minutes.
Bake sesame seed until golden brown. Cream sugars and margarine. Beat in peanut butter and egg. Combine flour, 2 tablespoons seed, salt, soda and nutmeg. Add to creamed mixture. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Flatten crisscross fashion with fork. Sprinkle with remaining seed. Bake at 350° for 10 to 12 minutes.
Cream eggs, oil, sugar and zucchini. Sift flour, soda, baking powder, salt, cinnamon and nuts. Add to creamed mixture. Mix well. Bake in 2 greased loaf pans for 1 hour at 325°.
Mix together in casserole dish greased with butter the Veg-All, soup and onion and salt and pepper to taste. Cook at 350° for 15 minutes. Melt 1/2 stick butter; crush crackers. Mix together. Add more butter if needed. Crumble over casserole and cook 10 more minutes. Serve warm.
Melt the butter. Add the flour; blend thoroughly. When perfectly smooth, add seasonings, then milk. Stir constantly over low burner until sauce boils. Cook 5 minutes. Add grated cheese, stirring constantly while adding. Suitable for fish and vegetables.
Cook first 3 ingredients in salted water until tender. Drain, then combine the next 3 ingredients and add to the cabbage mixture. Stir well. Put in a Pyrex dish. Can be topped with Premium fat free crackers. Cook in 350° oven until bubbly. Contains approximately 410 calories.
In a large bowl, sift first 4 ingredients, then stir in next 6. Beat together the last 3 items, then pour into dry ingredients. Stir to blend. Fill muffin cups and bake at 350° for 20 minutes.
Grease and flour 1-pound loaf pan. Combine all ingredients. Bake in loaf pan in a preheated 375° oven for 1 hour.
Prepare chocolate pudding according to package directions. Add dry cake mix to the cooked pudding; mix well. Pour into 13 x 9 x 2-inch cake pan. Sprinkle chocolate chips and nuts on top of cake. Bake at 375° until done. Serve hot or cold with whipped cream or ice cream.
Melt together peanut butter and margarine over low heat. Pour the mixture over the sugar and mix well. Press into 9 x 9-inch pan. Chill in refrigerator at least 1 hour. Cut into squares.
Combine first 7 ingredients; stir well. Stir in walnuts. Shape mixture into 2 cheese balls and sprinkle with paprika. Chill 8 hours. Serve with crackers. Yield: 4 3/4 cups.
Cream first 3 ingredients; add vanilla wafers that have been crushed. Add pecans and roll into balls. Roll into coconut and put in refrigerator.
Mix above well and bake in loaf pan at 350° for 1 hour. Bake meat loaf 1/2 hour, then put sauce on top and bake 1/2 hour.
Distribute mashed potatoes into 4 au gratin dishes; smooth. Place 1 egg in center of each dish. Spoon cheese sauce over each egg. Goes well with a brunch of juice, fresh fruit and hot drink.
In a large bowl, gently toss pasta with dressing. Add remaining ingredients, except avocado; toss gently. Season to taste. Fan avocado slices on top. Garnish with fresh basil leaves and tomato. Serves 4.