HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift all dry ingredients into 9 x 13-inch cake pan. Then add liquids, mix with fork. Do not grease pan. Bake at 350° for about 1 hour.
Grease and flour two round cake pans. Combine all dry ingredients. Add rest of ingredients. Mix on low speed until combined, then 3 minutes on medium speed. Pour into pans. Bake at 350° for 30 minutes or until tests done. Cool in pans 10 minutes on wire rack. Remove from pans and cool completely. Use any frosting or in banana split cake.
Combine the first 10 ingredients in a saucepan and simmer for several minutes or until well blended. Let stand until cool. Rinse the chicken wings, drain well and pat dry. Place the wings in a large container and add the marinade, mixing to coat well. Marinate the wings in the refrigerator for 3 hours or longer. Drain the wings, reserving the marinade. Arrange the wings in a single layer in foil-lined baking pans. Brush generously with the reserved marinade. Bake at 400° for 15 minutes. Brush with reserved marinade. Bake for 15 to 20 minutes longer or until the wings are crispy. Arrange the wings on serving platter. Yield: 200 chicken wings.
Combine 3 tablespoons flour, 1 teaspoon salt, paprika, pepper, ginger and allspice; coat beef cubes with flour mixture. Cook beef cubes in hot oil, stirring frequently. When beef begins to change color, add onion and saute until well browned. Add beef broth; cover and bring to boil. Reduce heat and simmer 1 hour. Add potatoes and cook 20 minutes. Combine 2 tablespoons flour and water; gradually stir into meat mixture. Cook, stirring constantly, until mixture thickens.
Cook broccoli for 5 minutes; drain and place in casserole. Add cheese on top of broccoli. Pour 1/3 of the margarine on top of broccoli and cheese. Sprinkle crackers on top, then pour rest of margarine over crackers. Bake 30 minutes at 350°.
Wash beans, cover with water and soak overnight. Drain and rinse. Place in 5 to 6-quart pot. Add water to 1 1/2 inches above beans. Add all other ingredients. Bring to boil; adjust burner to simmer. Add baking soda. Simmer for 1 1/2 to 2 hours. Remove 1 cup beans, drained. Mash and return to pot.
Grease a number 5 iron skillet. Mix meal, flour, milk and water. Bake at 450° to 500° until brown.
Chop the vegetables medium with meat grinder blade. Add pickling salt; let stand overnight. Wash and drain well. Boil the sugar, water, cider vinegar, celery seed, turmeric and mustard seed. Add vegetables; bring just to a boil. Seal in canning jars.
Mix together the first 3 ingredients and spoon into well-greased muffin tins. Do not use paper liners. Mix the remaining ingredients together and pour evenly over muffins. Bake at 450° for 10 to 15 minutes or until browned.
Cook and drain spinach. Place in greased shallow casserole. Sprinkle with onion, seasonings and oil. In saucepan, melt butter. Stir in flour until smooth. Blend in milk; stir until thickened. Season with additional salt. Add vermouth. If using frozen fish, thaw and squeeze out water between paper towels. Place fillets over spinach. Pour white sauce over all; sprinkle with cheese. Bake at 350° for 45 minutes. Serves 4 to 6.
Preheat oven to 375°. Blend flour, baking powder, salt and 1/2 cup sugar. Cut in butter or margarine. Add milk and beat until smooth. Cover bottom of 9 x 9-inch pan with fruit. Pour batter over fruit. Mix 1 cup sugar and cornstarch and sprinkle evenly over batter. Pour boiling water over all. Bake 45 minutes.
Mix the dry ingredients; add egg yolk and mix well. Add vinegar and oil gradually, beating constantly with an eggbeater until mixture thickens.
Mash bananas and sprinkle with 1 teaspoon of sugar. Set aside. Cream egg, sugar and butter. Add flour, soda and salt. Stir in bananas (walnuts may be added here). Bake in slow 325° oven for about 1 hour. Makes 1 loaf.
Preheat oven to 350°. Grease and flour 9 x 9 x 2-inch pan. Mix eggs, sugar and vanilla in bowl; beat with spoon and add oil and beat again. Sift and add all dry ingredients. Mix well; add mashed figs to batter and mix well. Bake 35 to 40 minutes.
Brown hamburger and other ingredients; place in baked pie shell. Top with mashed potatoes, cheese and bacon bits. Place in oven until cheese melts. Serves 6.
Beat together sugar and eggs. Add potatoes, vanilla extract and melted butter. Mix, then add milk. Cook in unbaked pie shell for 1 hour at 350°.
In a large skillet or wok, heat 2 tablespoons oil, then add garlic. Saute 30 seconds. Add broccoli and water. Cover and cook 2 minutes. Uncover. Add 1 teaspoon oil and saute or stir-fry about 30 seconds. Mix sugar with the vinegar and add to pot, tossing thoroughly with broccoli. Season to taste. Enjoy!
Beat eggs, oil, sugar and vanilla, then add zucchini. Combine the flour, salt, baking soda, baking powder and cinnamon; add to egg mixture. Put into two greased and floured loaf pans. Bake for 1 hour at 350°. Makes 2 loaves.
Saute cutlets in hot margarine, two minutes each side; do not overcook. Just before done, spoon 1 teaspoon preserves over each cutlet. Let melt and run down into pan. Remove cutlets to hot plate and keep warm. Add apricot brandy and dried apricots to pan drippings. Stir and reduce heat. Pour sauce over cutlets and serve.
Brown onion in margarine. Combine soups, chilies, broth and jalapenos and add to onion. Pour 1/3 of the sauce into greased 9 x 13-inch casserole. Layer 1/2 the quartered tortillas, 1/2 the chicken, another 1/3 sauce and 1/2 the cheese. Repeat layers and top with almonds. Bake at 350° for 45 minutes. Serve 6.
Preheat oven to 450°. Arrange a single layer of fish in a shallow baking dish. Combine remaining ingredients. Pour half of the sauce mixture over the fish. Bake for 20 minutes, basting with the remaining sauce. Sprinkle with paprika and chopped parsley. Serves 4.
Cream butter and shortening. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Combine next 4 ingredients. Add to creamed mixture alternately with apple cider, beginning and ending with dry ingredients. Mix just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes. Remove from pan. Cool completely.
Add enough liquid to cake mix to consistency of waffle batter, then bake in waffle iron. Can be eaten warm or cold, with jam or glaze icing.
Open and clean crabs. Rinse off excess seasoning to remove salt. Place all vegetables and seasonings in a frying pan with the butter. Saute for 5 minutes. Add tomato paste; allow to penetrate seasoning for about 5 minutes. Add crabs and water. Cook for 25 minutes. Add rice. Cook on top of stove or bake in oven (350°) until rice is tender.
In pot, place cranberries, sugar and water. Cook until berries are soft. Let cool slightly. Add Jell-O, then add celery and nuts. Place in dessert dish and chill.
Bake yellow cake mix as directed on box; let cool. In a punch bowl, crumble 1/3 of cake. Pour 1 1/2 cups strawberries and juice over cake. Layer 1/2 of pudding over strawberries. Sprinkle 1/2 of coconut, then sprinkle 1/2 cup pecans. Repeat all layers once more; top with Cool Whip. Garnish with coconut and pecans.
Boil chicken until tender and remove meat from bones. In large casserole dish, layer chicken and Doritos. Mix soup, tomatoes and broth together and pour over chicken and Doritos. Top with lots of grated Cheddar cheese and bake at 400° until bubbly.
Stir all ingredients until mixed well. Cover and chill. Serve with assorted crackers. Makes 3 cups.
Wash the beans/peas thoroughly. Place in a large kettle. Cover with water and add the salt. Soak overnight. In the morning, rinse again. Drain and add the water and ham or ham bones. Bring to a boil and simmer at least 3 hours. Add the onion, tomatoes, chili powder, garlic, bay leaf, juice of lemon and salt and pepper to taste. Simmer 2 more hours and enjoy. Freezes well. Makes 3 quarts.
Bring water, onion, base and broccoli to boil. Mix gravy with enough of the milk to mix according to the package. Add gravy mix to water mixture. Add gravy until desired thickness is achieved. Add cheese to mixture and stir. Heat until cheese is melted.
Brown meat and drain. Melt cheese over top and add other ingredients. Mix well. Spread on party ryes and then bake on a cookie sheet at 350° for 5 minutes.
Mix flour and salt. Cut shortening into mixture with knife or pastry tool until crumbly. Stir in milk and vinegar just until mixed. Add flour to roll out. Handle as little as possible. Bake according to recipe or for pie shell at 450° for 10 to 12 minutes. Makes a two crust pie. Almost always delicious!
Saute sausage until done; drain on paper towels and set aside. Beat eggs in a bowl. Add milk, salt and mustard. In bottom of greased 13 x 9-inch baking dish, arrange bread cubes in layer. Top with sausage, sprinkle on cheese. Pour on egg mixture over all. Refrigerate overnight. Bake at 350° for 45 minutes. Cover with foil after half way cooked.
With hands, combine sausage and cheese and then add Bisquick. Shape into balls and bake on ungreased cookie sheet for 15 to 20 minutes at 350°.
Mix all ingredients. Bake in casserole dish for 30 minutes at 375°.
In a large bowl, combine meat, egg, bread crumbs and seasonings. Shape into 1 1/2-inch meatballs. In a large skillet, thoroughly brown meatballs on all sides in vegetable oil; drain fat. Add sauce; cover and simmer for 30 minutes. Fill rolls with sliced meatballs. Top with cheese. Bake at 350° for 5 minutes to melt cheese.
Mix egg and milk together. Dip chicken pieces in egg mixture, then shake chicken in a paper bag containing flour, salt, paprika and pepper, until evenly coated. Spread on rack to dry coating.
Preheat oven to 400°. Lightly grease 2 sheet pans. Beat egg with water. Lay thawed puff pastry on clean surface and brush each piece with egg wash. Sprinkle cheese over egg mixture and pat down.
Scrub potatoes and rub skins with oil; prick each potato several times with a fork. Bake in oven at 400° for 30 to 45 minutes or until potatoes are done. Allow potatoes to cool to touch; cut top third of each potato; discard tops. Carefully scoop out pulp, leaving about 1/8-inch thick shells. (Reserve pulp for later use.) Fry potato skins in hot oil for 3 to 4 minutes and drain on paper towel. Place potato skins, cut side up, on an ungreased cookie sheet. Sprinkle with garlic salt and Cheddar cheese. Broil 6 inches from heat for 30 seconds or until cheese melts. Top potato skins with bacon and 1 tablespoon of chives. Press green chilies between paper towels to remove excess moisture. Combine chilies, sour cream and red pepper in a small bowl. Top with remaining chives and serve with skins.
Cream cheese, oleo and peanut butter together. Melt together in large pan; add vanilla and sugar. Knead it like bread dough until you can't see any white of sugar. Can add chocolate chips, raisins, shredded coconut or your favorite trim.
Mix well the first 5 ingredients. Add remaining ingredients and mix well. Pour into 2 greased loaf pans. Bake at 325° for 1 hour.
In large bowl blend dressing with mayonnaise; stir in veggies. Add rice and toss well. Put in mold and chill well.
Mix and sift together all dry ingredients. Add onions. Combine beaten egg with milk. Add to dry ingredients. Drop by spoon into deep, hot grease where fish have been cooked. When done, they will float.
Cook slightly all ingredients and put in unbaked pie shell; bake at 350° until done.
Mix cake mix, egg and Cool Whip together. It will make a sticky batter. Drop spoonfuls into powdered sugar and roll dough into a ball. Place sugared dough balls onto cookie sheet and bake at 350° for 8 minutes or until lightly browned. Cool on racks.
Mix first 3 ingredients well with a whisk. Bring to just barely boiling (do not boil). Add oil when mixture is cool. Mix well and refrigerate! Very Good!!
Mix all ingredients together. Pour into greased, floured Bundt pan. Bake at 275° for 2 to 2 1/2 hours.
Mix all ingredients together thoroughly. Put nuts in last. Preheat oven to 375°. Turn down to 300° when you put the bread in oven. Bake 1 1/2 hours or until a toothpick inserted in the middle comes out clean. Makes 3 loaves.
Pour boiling water over string beans and let stand 5 minutes. Simmer unsalted until tender. Add ground gluten or TVP to tomato soup. Let stand to absorb flavor. Put reconstituted green beans in greased 2-quart baking dish. Pour gluten-soup mixture over beans. Spoon mashed potatoes on top. Sprinkle grated cheese on top. Bake at 325° to 350° for 20 to 30 minutes or until cheese melts well. Serves 4 to 6.
Mix and press into long pan the graham crackers and melted butter; let cool. Whip powdered sugar, butter and eggs for 15 minutes and spread over cracker layer. Drain pineapple and spread on top. Slice the bananas over pineapple. Spread Cool Whip on top. Next, the cherries and sprinkle with the nuts.
Cream butter and sugar. Add eggs. Beat well. Stir in pineapple and bread. Bake in a greased 1 1/2-quart casserole, uncovered, at 350° for 45 minutes.
In double boiler, melt chocolate chips. Stir in rest of ingredients. Pour into an 8 x 8-inch pan. Refrigerate until firm. The peanut butter is optional, also the nuts.
Omit salt and baking powder if using self-rising flour. Cream butter and sugar; add eggs, one at a time. Sift dry ingredients; add vanilla. Add dry ingredients to make a stiff dough. Roll thin, cut and bake. May be used as drop cookies.
Pour oil into baking dish and add 1/3 squash, parsley and cheese. Salt to taste. Make layers until all ingredients are used. Cover with crumbs and dot with butter. Bake uncovered in 350 degree oven until golden brown, about 45-50 minutes.
Chill juice in cans. Dissolve sugar in water and chill. Mix Kool-Aid with chilled water and sugar. Mix with the chilled juice. When ready to serve, add ginger ale.
Combine cream cheese, egg, 1/3 cup sugar, 1/8 teaspoon salt; beat well. Add chips and set aside. Sift together flour, cocoa, baking soda, 1 teaspoon salt and 1 cup sugar. Add water, vinegar, oil and vanilla. Beat well. Use miniature cupcake tins and liners. Fill liners with cocoa mixture 3/4 full. Drop 1/2 teaspoon of cream cheese mixture on top. Bake 15 to 20 minutes at preheated 350°. Yields 48. Can be frozen.
Cream together the cream cheese and butter. Add the 1/4 cup sugar and cornstarch and cream. Add egg, milk and vanilla. Beat until smooth. Place flour, 2 cups sugar, salt, baking powder, baking soda, butter/oleo and milk in a bowl. Blend, then beat 1/2 minute at low speed.
Chop small stems and tops of broccoli. Also chop red onion. Fry bacon; drain and crumble. Grate sharp cheese. Mix all this together. Combine mayonnaise, sugar and vinegar. Just before serving, pour dressing over salad and toss.
Chop broccoli and peeled stems into bite size pieces. Mix with cooked bacon, onion and raisins. In separate bowl, mix mayonnaise, sugar and raisins. Mix into broccoli mixture. Chill several hours or overnight. Makes 28 to 32 servings.
Combine all ingredients and pour into an unbaked pie shell. Bake at 350° for 30 to 45 minutes.
Whip milk until firmly stiff. Add mashed bananas. Sweeten with sugar to taste. Add lemon juice to taste to cut sweetness. Put in freezer cartons and let freeze. After frozen, take out, break up in large bowl, then whip until soft and smooth. Return to cartons and freeze. (Makes a little more than 1 quart.)
Lightly beat eggs; add sugar. Gradually continue to beat until thick. Add rest of ingredients and mix well. Freeze according to your freezer directions.
Place chicken breasts in baking dish. Combine other ingredients and pour over chicken. Sprinkle with sweet paprika. Bake 1 hour in 350° oven. (Can be prepared in advance.)
Melt the oleo and mix the crushed crackers and grated cheese into it. Season to taste. Mix the squash, eggs, onion and milk and add 1/2 the cracker mixture to it. Pour into a greased casserole and top with the remaining cracker mixture. Bake 30 minutes in a 350° oven. Serves 8.
Cook egg noodles. In a 1 1/2-quart microproof casserole dish combine ham, onion, tarragon and butter. Cook, covered, on High (maximum power) for 3 minutes. Add chicken soup, egg moodles, green beans and water. Stir. Cook, covered, on High (maximum power) 5 minutes, or until hot, stirring once during cooking time. Top with bread crumbs. Let stand, covered, 2 to 3 minutes before serving. Makes 4 servings.
In small saucepan, blend water, tomato sauce and spaghetti sauce mix; simmer uncovered for 10 to 12 minutes. Meanwhile, combine 1 cup Mozzarella, Ricotta and Parmesan cheese. Add eggs, parsley, salt and pepper. Mix lightly; stuff shells with cheese mixture using about 1/2 cup of mixture for each. Pour half of spaghetti sauce into 2-quart or 11 3/4 x 7 1/2 x 1 3/4-inch baking dish; arrange stuffed manicotti in dish. Pour remaining sauce over top. Sprinkle remaining 1 cup cheese and bake at 350° for 25 to 30 minutes.
Beat egg whites until stiff. Gradually beat in sugar, continuing to beat until very stiff. Fold in vanilla, coconut, corn flakes and nuts.
Cream cheese, sugar and peanut butter. Fold in Cool Whip. Refrigerate. Let set overnight.
Peel zucchini and remove seeds and lose pulp. Slice like apples for pie. Cook until tender in lemon juice; add sugar and spices. Let cool.
Cream egg and butter. Add marshmallow cream. Add strawberries with juice, pineapple and nuts. Add whipped cream. Mix together. Sprinkle graham cracker crumbs, then pour mixture over crumbs. Freeze until ready to serve. Remove 30 minutes before serving.
Combine sugar, egg yolks and melted butter. Stir together the dry ingredients and add alternately to the egg yolks with the milk. Add vanilla and raisins. Fold in the beaten egg whites. Turn into a cloth, place in a steamer and steam 2 to 3 hours, until firm like a heavy bread.
Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into bottom of 13 x 9-inch pan.
Mix the first 4 ingredients in large bowl of mixer. Add eggs and beat well. Add vanilla. Sift flour, soda and cream of tartar. Add flour mixtures in four different times, beating well after the first 3 times. This is a soft dough, so chill in the refrigerator overnight before cooking.
Combine in casserole dish. Bake at 350° for 30 minutes.
In a large saucepan, pour apple cider vinegar, water, sugar and pickling spice that has been tied in a small piece of cheesecloth. Bring to a rolling boil; reduce heat and simmer 5 minutes. Pour hot vinegar into jars to 1-inch from top, over cucumbers. Use a clean damp towel to wipe mouth of each jar. Place lids on jars snug, not tight. Place jars in water bath and boil 5 minutes. Remove from water bath, tighten lids and allow to air cool before storage.
Mix flour and soda; add oil and sugar and mix. Beat eggs; add with remaining ingredients. Mix until well blended. Bake in loaf pan at 350° for about 25 minutes. Serve with cream cheese. Soften cheese and beat until smooth. Spread on slices of cake.
Cook carrots in salted water until tender. Combine cooked carrots, pepper, celery and onion. Make a sauce with the remaining ingredients. Pour over vegetables. Cover tightly and store overnight. Keeps for several weeks in refrigerator.
Mix graham cracker crumbs, sugar and butter in a small bowl. Press crumb mixture onto bottom of 9-inch spring-form pan. Dissolve Jell-O in boiling water, measure 3/4 cup Jell-O; set aside. Chill remaining Jell-O until slightly thickened. Fold in whipped topping and ginger. Spoon over crust. Chill measured gelatin until slightly thickened. Slice pears lengthwise, cutting almost through stem ends. Arrange on whipped topping mixture, fanning each pear slightly. Place mint leaf and cinnamon stick at stem of each. Carefully spoon remaining Jell-O over pears. Chill 3 hours. Run hot knife around edges of pan before removing.
Use hands to mix oleo and cheese. Mix flour, onion salt, dry mustard and pepper together. Add to cheese and mix well. Press out strips from cookie press onto ungreased cookie sheet. Cut into desired lengths. Bake 10 minutes at 350°. Makes 8 or 9 dozen.
Trim crusts. Flatten slices with rolling pin. Blend cheese and egg. Spread evenly on bread slices. Place asparagus spears on each slice of bread. Roll into log shape. Dip into melted butter, coating well. Place each log on a cookie sheet and freeze. When firm, slice into 3 pieces. Bake at 400° for 15 minutes. Serve hot.
Place chicken in a large kettle and add about 2 quarts of cold water. Bring to a boil, then reduce and simmer until chicken is tender. Take chicken from broth; reserve the broth. Cut chicken into small (bite-size) pieces and set aside. Cook spaghetti in the reserved broth until tender; drain well. Blend soup and milk in saucepan; add chicken and mushrooms. Blend well and heat through. Layer spaghetti, chicken mixture and Cheddar cheese in casserole dish, sprinkling each layer with salt and pepper. Top with Parmesan cheese. Cover and bake at 350° for 30 to 35 minutes.
Cut chicken in chunks (bite size), then dip chunks in egg, flour, water and sesame batter; season with salt and pepper and fry in about 1-inch hot oil. Better double recipe as they go fast. May serve with assorted dips (honey mustard, barbecue or Ranch).
Follow directions on spaghetti box (use tomato paste, not tomato sauce). Boil spaghetti in both boxes and extra package as well. When sauce and spaghetti are both done, fry hamburger; mix it together with sauce. Drain spaghetti. In large baking dish, pour one layer of sauce mixture on bottom, follow with a layer of boiled spaghetti, another layer of sauce and finish with last of spaghetti. Place cheese over all. Put in 350° oven for 3 to 4 minutes or until cheese melts.
Combine all ingredients in Cuisinart and puree until smooth. Check seasoning; serve.
Boil hollowed out whole peppers for 3 minutes in saltwater; drain. Brown hamburger and onion; drain. Add tomatoes to hamburger mixture and spices, uncooked rice and water, Worcestershire sauce, salt and pepper to taste. Simmer until rice is tender (about 20 minutes). Fill peppers with mixture and any remaining mixture; spoon around outside of peppers in 2-quart baking dish. Bake at 375° for 15 minutes. Sprinkle cheese on top and bake 2 minutes more; let stand 2 minutes or until cheese melts. Then serve. These can be made up to the baking part and frozen.
Saute onion in butter until slightly brown. Add remaining ingredients and simmer 20 minutes. Makes about 2 1/4 cups sauce.
Cream butter and sugar until smooth. Beat in egg. Stir in other ingredients. Chill and drop by 1/2 teaspoonful on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 50 to 75 cookies.
Mix brown sugar, white sugar, milk and salt in pan; bring to boil over medium heat. Boil to soft ball stage, stirring constantly. Add marshmallows, peanut butter, vanilla and nuts. May use crunchy peanut butter and not add nuts. Pour into 8-inch square pan. Cut into squares when cool.
In Dutch oven, combine chicken, water, parsley, onions, bay leaf, salt, pepper and thyme. Bring to a boil, reduce heat, cover and simmer for 1 hour or until chicken is tender. Remove meat from bones and return to broth. Bring to a boil and cook lima beans 5 to 10 minutes. Add corn and noodles. Simmer 7 minutes or until noodles are tender. Discard bay leaf. Stir in eggs and parsley. Adjust seasonings.
Put raw hamburger in a 9 x 13 x 2-inch pan. Layer sliced onion over hamburger. Season to taste. Layer Tater Tots over seasonings. Mix soup with milk, then pour over top. Bake at 350° until golden brown.
Mix in large bowl. Add all of mixture to pastry lined pie pan. Sprinkle with 3 tablespoons butter. Cover with top pastry. Crimp edges and slit top. Place in preheated oven at 400° for 1 hour. Serve hot.
Slice bananas and beat until well mashed. Add remaining ingredients (do not add ingredients listed on cake box). Blend them. Beat at medium speed of electric mixer for 2 minutes. Pour into well-greased and floured Bundt pan. Bake at 350° for 60 to 70 minutes until cake tests done. Cool in pan 15 minutes. (Can may be baked in 13 x 9-inch pan for to 50 to 55 minutes, if preferred.)