HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry the sausage or beef to medium. Remove grease and add spaghetti sauce. Remove from heat. While the meat cooks, combine Ricotta, spinach and eggs in a food processor and process until spinach is not larger than 1/2-inch leaves.
Beat eggs and sugar together slightly; set aside. Mix all dry ingredients: flour, baking soda, cinnamon, salt and sugar. Add egg mixture. Add the bananas to the dry ingredients along with the oil, vanilla and crushed pineapple with juice. Stir mixture, do not beat. Pour into a greased tube pan. Bake at 350° for about 1 hour and 20 minutes. Set aside to cool on a rack without removing from the pan.
Follow Solomon's prescription for making a good boy by Proverbs 23:14. Bake at 350° until tests done.
Cream butter and sugar. Beat egg yolks and vanilla. With a wooden spoon, gradually work in flour until blended. Chill if necessary. Shape into 1-inch balls and place 1 1/2 inches apart on ungreased cookie sheet. Press hole in the center, using a floured sewing thimble and fill with jam. Bake at 325° until brown on bottom, but not on the top, about 25 minutes. Store in tightly covered tin box. Makes about 4 dozen.
Mix pudding and pineapple in large bowl; mix well. Add other ingredients to pudding mix and chill. Will keep in refrigerator several days.
Preheat oven to 350°. Stir together flour, baking powder and salt; set aside. In a large bowl, beat sugar and shortening until fluffy. Beat in eggs. Stir in dry ingredients, then lemon and mix well. Chill 2 hours. Shape into 1 1/4-inch balls and roll in additional sugar. Bake on greased baking sheets, 2-inches apart for 8 to 10 minutes.
Saute onions in oil or margarine, then add water and bouillon cubes and bring to a boil. Add the fine noodles and cook until the noodles are nearly done, then add the broccoli and cook 5 more minutes. Then add the milk and the cheese.
Scald milk and cream in top of double boiler. Combine the flour, cornstarch, sugar and salt; mix them together thoroughly. Add to the scalded milk. Cook until mixture becomes thick and smooth, then cook 15 minutes longer, stirring constantly. Stir a small amount of the mixture into the beaten egg yolks. Pour egg mixture back into the double boiler and cook a few minutes longer. Cool and add vanilla. Slice 2 bananas thin and arrange in the bottom of the baked pie shell. Pour the cooled cream filling over them. Top with your favorite meringue made with the 2 egg whites. Brown in oven. Cool, refrigerate and serve.
Mix flour with baking soda. Combine oleo, sugars and pudding mix in a large mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in oats and raisins. Bake at 375° for 10 to 12 minutes on ungreased baking sheet.
In a mixing bowl combine all ingredients except lettuce and tomatoes. Serve on lettuce with cherry tomatoes as garnish, chilled. Serve with hot, crusty French bread.
Brown hamburger in skillet and drain. Chop onion and pepper and cook in with hamburger until tender; drain. Add tomatoes, chili powder, salt and pepper. Add corn. Simmer 15 minutes. May add 1 tablespoon sugar at the last if you want it sweet.
Brown beef and onion; drain. Add salt, garlic powder, pepper and mushrooms. Stir. Cook broccoli and drain well; add to meat mixture along with soup and sour cream. Place in greased cooking dish with a lid; top with cheese and cover. Bake at 350° for 25 to 30 minutes.
Heat oven to 350°. Lightly grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix ingredients thoroughly. Shape into 1-inch balls. Bake 20 to 25 minutes. Serve warm. Makes approximately 7 dozen.
Combine cheese and chopped vegetables. Add eggs, seasonings and mayonnaise. Mix well. Spread on bread or crackers. Makes about 2 1/2 cups.
Combine cooking oil and sugar and beat until smooth; add egg yolks and beat well. Add hot water and beat; sift together dry ingredients. Stir in sweet potatoes, nuts and vanilla; beat egg whites until stiff and fold into mixture. Bake in 350° oven for 30 minutes.
Sift dry ingredients together 3 times. With a large fork, mix cheese with flour mixture. Melt margarine. Add water slowly, then blend with cheese mixture.
Preheat oven to 350°. Mix lemon juice with the cherry pie filling and pour into a buttered 9 x 13-inch pan. Spread 3/4 of a box of dry yellow cake mix on top of cherry pie filling.
Mix cream cheese, salsa and salt until well blended. Spread cream cheese mixture in pie plate or bowl. Microwave on High 3 to 4 minutes or until heated. Stir every 2 minutes. Makes 2 cups.
Combine margarine, 10x sugar and peanut butter. Roll mixture into small balls. Place 2 small balls on a graham cracker half square. Break 1 stick pretzel in half and use these on 1 ball on graham cracker for legs. Use 6 halves total. Use mini chips for eyes and nose.
Preheat oven to 350°. While the oven is heating, melt butter or margarine in a 13 x 9-inch baking pan in the oven. Cover the melted butter with the graham cracker crumbs and press into a crust. Sprinkle the chocolate chips, coconut and walnuts over the crust. Pour the condensed milk over the top. Bake for 20 to 25 minutes or until slightly brown. Cool completely before cutting into bars. Refrigerate to keep the bars firm.
Melt butter, chocolate and sugar over hot water in a double boiler. Add other ingredients. Let cook for 2 hours. Just before serving, add 1 teaspoon vanilla. Makes 1 pint.
Put all ingredients in cooker. Cover and cook on low for 8 to 10 hours.
Cream shortening and sugar. Beat in egg plus 2 egg yolks. Sift flour, baking powder and salt together. Combine all the above ingredients and blend thoroughly. Spread in a 9x13 pan. Sprinkle over batter nuts, chips and marshmallows. Beat 2 egg whites stiff and fold in brown sugar. Spread over top of cake and Bake at 300 degrees for 30-40 minutes.
Place one package yeast in a deep bowl. Add one cup water and stir to dissolve yeast. Add enough flour to make mixture stiffer than waffle batter. Cover bowl and let stand overnight. The next morning, stir in 1/4 teaspoon baking soda, 3/4 teaspoons salt and 1 tablespoon sugar. Add 1 or 2 eggs. One egg for heavy batter or 2 eggs for thinner batter. Cook on griddle pan just like pancakes.
Mix sugar, cocoa and cornstarch together. Add milk, egg yolks, vanilla and butter; cook on low heat, stirring until thick and smooth. Put in baked pie shell.
Add all ingredients and bake until when inserted with knife comes out clean. Bake at 400° for 10 minutes. Reduce heat to 350° and cook until done.
Place roast on large double layer of foil. Pour soups on top. Salt and pepper. Close tight. Bake at 250° for 5 hours.
Mix pudding mix and pineapple together. Add Cool Whip, marshmallows and pecans. Mix well and refrigerate for 2 hours or longer.
Mix all ingredients; put in casserole, buttered with other 1/2 stick butter. Bake, uncovered, for 1 1/2 hours at 350°.
Pare squash. Cut in half lengthwise. Remove seeds and stringy portions. Cut crosswise into 1/4-inch slices. Place slices in a medium saucepan. Cover with water. Cook covered over medium heat 8 to 10 minutes or until tender. Drain and place on paper towels. Preheat oven to 350°.
Turn oven to 375°. Beat egg whites stiff. Add sugar slowly to egg whites. Stir in food coloring and chocolate chips. Drop by teaspoon on ungreased cookie sheet. Put in oven, close oven door and turn oven off immediately, as soon as you shut the door. Leave overnight in oven. Store in tin to keep airtight. Eat. Do not open oven door for anything until morning.
Mix all ingredients together and put in shallow, greased baking dish. Cover with foil and bake at 350° for 45 minutes; uncover and bake 15 minutes. Everyone loves these potatoes!
Sift flour, salt, baking powder and 1/2 cup sugar into bowl. Add shortening, milk and vanilla. Beat with spoon or mixer. Pour into greased 6 x 10-inch pan. Cover with drained cherries and sprinkle with 1/4 or 1/2 cup sugar. Heat the drained juice and pour the hot liquid over the cherries. Bake at 375° about 40 minutes. Serve warm with plain whipped cream or ice cream.
Cream butter and 1 cup sugar well. Add eggs. Beat. Sift flour, salt and baking powder together. Add alternately with milk to creamed mixture. Beat well. Add grated rind and nuts. Pour into loaf pan. Bake at 350° for 1 hour or until done in center. Mix lemon juice with remaining sugar. Spoon over bread as soon as it comes from oven. Let juice run down sides. Cool.
In large mixer bowl, combine 2 cups flour, yeast, sugar, salt and cinnamon. Mix well. Heat milk, water and butter until very warm (120° to 130°); butter does not need to melt. Add to flour mixture. Add egg. Beat at low speed until moistened; beat 3 minutes at medium speed. By hand, add raisins and enough remaining flour to make a firm dough. Knead on well floured surface until smooth and elastic, about 5 to 10 minutes. Place in greased pot, turning to grease top. Cover; let rise in warm place for 40 minutes (20 minutes for quick rise yeast).
Cut Twinkies in half and place in oblong pan, cream side up. Fit in closely any way they will fit. Mix sour cream and vanilla pudding together (following instructions on box). Spread over Twinkies. Mix together flour, 1 cup water and sugar; heat until thick. Let cool and add jello and strawberries (cut in half) and pour over Twinkies. Refrigerate for 1 hour. Put Cool Whip on top.
Mix meat, flour and seasonings by hand. Shape into long loaf pan or individual rounds. Wrap in foil and place in refrigerator 2 to 3 hours or overnight. When ready to cook the loaf, prepare heavy-duty skillet with 3 tablespoons melted shortening. Slice meat 1/2-inch thick and shape into steak like pieces. Brown in skillet on both sides. Remove slices to a large baking dish. Prepare sauce by mixing onion soup mix, mushroom soup and 2 cans of water. Pour over meat; cover with foil. Bake 1 hour at 350°. Serves 10 people.
It may not take that amount of flour so go carefully, mixing well. Make into 3 rolls. Wrap wax paper around each and refrigerate several hours or overnight. Cut into 1/2-inch slices and bake on ungreased cookie sheet at 400° about 10 minutes. Watch. Can refrigerate rolls of dough up to 1 month.
Saute onions in butter. Stir in flour and 2 cups of the milk and cook until thickened. Add soup and ham, and heat thoroughly. Pour into greased medium-sized casserole.
Prepare Dressing: In medium saucepan, mix eggs with sugar and dried mustard. Add vinegar and water. Cook over medium heat, stirring occasionally. When mixture starts to boil, remove from heat and allow to cool.
Brown chicken breast in skillet over medium heat. Add barbecue sauce and simmer over low heat for 45 minutes or until tender. Serves 4.
Mix shortening and sugar. Add egg and rest of ingredients. Make into small balls. Flatten and place a half almond in center. Bake until lightly browned at 350° (approximately 15 minutes, depending upon your oven).
Cut shortening into flour, salt and sugar. Beat yolk and lemon juice. Add milk. Add to pastry. Roll into ball. Chill. Makes two 8-inch crusts.
Cream butter, eggs and sugar. Add flour and fold in buttermilk last. Bake in a tube pan at 350° for 1 hour and 10 minutes.
Put in well-greased pan and bake at 350° for 50 to 60 minutes.
Drain canned beets. Heat liquid. Dissolve jello in juice. Add remaining ingredients. Mix thoroughly. Pour in ingredients. Mix thoroughly. Pour in oiled mold and chill until firm.
Combine all ingredients. Mix well and drop by tablespoonful into hot oil in a frying pan. Flatten each patty and cook until golden brown. Turn carefully. Serves 4.
Thaw raspberries and strain through smallest hole strainer so no seeds are in remainder of juice and pulp. In medium saucepan, combine raspberries, jelly and cornstarch. Cook over medium heat for 45 minutes, letting mixture boil and stirring constantly. Remove and cool. Place peach half in dessert dish (you may need to slice small sliver of rounded side of peach half so it will not tip). Dip ice cream balls ahead on cooled tray to be ready to use. Spoon an ice cream ball on peach half just before ready to serve. Spoon cooled berry sauce over ice cream. Serves 6.
Layer ingredients in a roaster, casserole dish or baking pan in order listed. DO NOT MIX. Cover tightly and bake at 250° for 5 hours. DO NOT OPEN oven during baking time. Note: If desired, remove cover and continue baking 5-10 minutes at 400°-450° to thicken and lightly brown surface vegetables.
Use 3 to 4 pound fryer or broiler, cut up. Sprinkle with salt, pepper, seasoned salt and flour. Fry in hot fat (oil) until brown on all sides. Add 1/2 cup water. Cover tightly and cook over low heat until chicken is tender. Add more water if necessary during cooking.
Mix all ingredients together by hand. Bake in a greased and floured Bundt pan at 350° for 50 minutes or until toothpick comes out clean. You may use two loaf pans instead of a Bundt pan. Do not use an angel food pan! Cake may be frozen. You may need to lower temperature during the last half of baking.
Fry bacon until crisp. Remove and saut onion, then return the bacon and add all other ingredients together. Bake in 2 1/2-quart dish at 325° for 1 1/2 hours.
Dissolve jello in boiling water. Add pineapple juice and cold water. Place in freezer for 15 to 30 minutes, or until mixture is partially set. Beat in sour cream. Fold in bananas, pineapple and walnuts. Chill until set.
Heat oven to 375°. Unroll dough into 2 long rectangles. Press perforations to seal. Spread rectangles with cream cheese to within 1/4 inch of edges; top with spinach leaves. Starting at shortest side, roll up each rectangle. Press edges to seal. Cut each roll into 8 slices. Place cut side down on ungreased cookie sheet. Bake at 375° for 12 to 18 minutes or until golden brown. Serve warm. Makes 16 servings.
Grease 2 loaf pans. Mix all ingredients above. Fill each loaf pan 1/2 full. Bake at 325° for 1 hour.
In a small saucepan, melt butter and garlic together. Wash potatoes and cut into 1-inch pieces. Put potatoes in a baking dish. Pour butter and garlic over potatoes. Sprinkle parsley over top of potatoes. Bake at 350°, uncovered. Stir frequently. Can add more butter if potatoes become too dry. Cook until golden brown and tender.
Heat oven to 375°. Beat shortening, brown sugar, water and vanilla on medium speed of electric mixer until well blended. Add eggs and beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed. Stir in chocolate chips. Bake on ungreased cookie sheet for 7 to 9 minutes. Cool on a piece of foil.
Flour and season chicken. Brown as fried chicken. Blend together cream of chicken soup and milk. Pour over fried chicken. Simmer 15 to 20 minutes.
Roll biscuits in sugar and cinnamon. Line in Bundt pan. Add leftover sugar and cinnamon on top and top with pecans and coconut. Melt butter and brown sugar. Pour over top. Bake in 350° oven for 30 minutes.
Melt butter in pot; add flour and stir until smooth. Add salt and pepper; add milk and stir continuously until mixture boils and thickens. Layer half potatoes and onions and pour half of milk mixture over this. Layer remaining potatoes and pour remaining mixture over. Bake 30 minutes covered, then 30 minutes uncovered in 350° oven.
Place layers of cabbage and eggs in a casserole dish, seasoned with salt and pepper and dot with butter. Make cream sauce using butter (melted); dissolve flour in butter and add milk and blend. Add salt and pepper and cook until thick, stirring constantly. Pour over cabbage and eggs. Bake at 350° for 25 to 30 minutes.
Line 9-inch square pan with graham crackers, breaking crackers if necessary. Prepare pudding mix with milk as directed on package. Let stand 4 to 5 minutes.
Mix the egg, sugar and flour together and then add the melted chocolate and margarine. When mixed, add milk and stir until well blended. Pour mixture in pie shell and add nuts on top; do not stir. Bake at 325° for 30 minutes.
Brown meat and add taco seasoning. Put all canned stuff in saucepan and heat (grease crock-pot). Start with layer of 1/3 Doritos, 1/3 meat, mix 1/3 sauce and 1/3 cheese. Continue layers and end with cheese on top. Put crock-pot on low until cheese is melted. You may want to add Ranch style beans or whole kernel corn.
Break bread in small pieces and saute in margarine. Spray 9 x 13-inch pan with nonstick spray. Layer ingredients in order given. Bake at 350° for 45 minutes. Serves 6 to 8.
Rub chicken pieces on all sides with cut surface of lemon, squeezing lemon halves to release juice. Place chicken pieces skin-side down on broiler pan. Combine salt with paprika and pepper. Brush chicken with half of melted margarine; sprinkle with half of seasoning mixture. Broil about 6 inches from heat, 15 to 20 minutes or until deep golden brown. Turn chicken; brush with remaining margarine and sprinkle with remaining seasoning. Continue broiling 10 to 15 minutes or until chicken is tender. For a special flavor, sprinkle chicken with sugar 3 minutes before end of broiling time.
Mix together well lemon pepper, dill weed, dressing mix and popcorn oil. Stir in until well coated crackers. These are usually smaller than brand name crackers. Place in airtight container and let stand for 24 hours before serving.
Dissolve yeast in small amount of warm water. Next, add the oil, sugar and salt. Add the egg and beat with mixer until light. Add the cups of warm water and the flour, 1 to 2 cups at a time. Mix with mixer until dough gets too stiff, then mix with wooden spoon. Cover and let rise. Work down and roll it out on a board. Place in pans. Can be put in refrigerator overnight or let rise and bake at 350°.
In a large skillet, saute onions and celery in margarine over medium heat. Cook until vegetables are clear. Arrange turkey in a layer over onions and celery. Cover with spaghetti.
Combine all ingredients, stirring vigorously with a spoon until blended. Cover and chill at least 3 hours. Serve with vegetables. Yield: 2 cups.
Combine all ingredients. Chill for several hours or overnight. Garnish with maraschino cherries.
Layer pepper cheese, broccoli, tomatoes and Cheddar in an ungreased 8-inch square baking dish. Beat together remaining ingredients until smooth; pour over cheese. Bake, uncovered, at 350° for 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting. Makes 6 servings.
Mix cream of mushroom soup, onion soup mix and 1/2 can water. Put chicken breast in casserole dish and pour mixture over, coating completely. Cover and bake at 350 degrees for one hour or until tender.
Arrange chicken breasts in shallow 2 to 3-quart casserole. Place 2 slices cheese on each breast. Stir soup and wine together and spoon evenly over chicken. Sprinkle bread crumbs over top and drizzle with melted butter. Bake, uncovered, for 1 hour at 350°.
Combine mayonnaise, soup and milk. Layer eggs and mixture in 9 x 13-inch casserole. Top with bacon and cheese. Bake in 350° oven for 30 minutes (covered). Serve over toasted English muffins.
Preheat oven to 350°. Wash tomatoes, but do not peel. Cut slice from top of each; scoop out centers and lightly salt insides. Mix tomato pulp, bacon, celery, onion, bread crumbs, salt and half of cheese. Fill tomato cavities with mixture. Cover with remaining cheese. Dot with butter. Place in greased muffin cups or baking dish. Bake about 30 minutes. Makes 6 servings.
Butter a 9 x 13-inch baking dish. Spread blueberry pie filling in bottom of dish. Then add pineapple; add sugar. Pour dry cake mix over this. Slice sticks of margarine; place on top of this. Add pecans and coconut. Bake at 350° for 25 to 35 minutes.
Slice cake crosswise into 5 equal layers. Place 1/4 cup cold water in blender. Add gelatin and let stand a moment. Add boiling water; cover and run on low speed until dissolved. Add cottage cheese, sugar, 1 cup of strawberries and banana; blend on high until smooth. Fold into whipped cream. Chill 30 minutes or until mixture starts to thicken. Spread about 1/2 cup of mixture on each layer, including top of cake. Chill. To serve, garnish top of cake and plate with whole berries and banana slices that have been dipped in lemon juice. Serves 10.
Combine all ingredients, except soda and popcorn, in a 2-quart bowl. Bring to a boil in microwave, then cook on High power for 2 minutes. Remove and stir in soda. Pour syrup over popped corn in large brown grocery bag; twist shut and shake well. Cook in microwave for 1 1/2 minutes on High. Take out and shake well and cook for another 1 1/2 minutes on High power. Shake well and dump out on greased cookie sheet. Keep moving while cooling so will be loose kernels. Great caramel corn!
Cream butter and sugar. Add eggs; beat after each. Add baking powder, soda and flavorings. Add flour and milk. Knead dough and keep adding flour until dough is fairly stiff. Knead well and shape as desired. Brush with egg wash; sprinkle with sesame seed. Bake at 350° for 20 minutes.
Cook rice and broccoli by directions; drain broccoli. Melt butter in pan. Add soup, cheese, garlic, milk, almonds and onions. In baking dish, mix rice and broccoli, then add other mixture on top and mix in. You may add ham, chicken or tuna, also green pepper. Bake at 350° for 30 minutes.
Thaw fish if frozen. Measure thickness of fish. In a lightly greased 10 x 6 x 2-inch baking dish, arrange fish. (For fillets, tuck under thin edges.) Bake in a 450° oven until fish flakes with a fork. (Allow 4 to 6 minutes per 1/2 inch thickness of fish.)
Brown the meat and add onions. Cook over medium heat until the onion is tender. Stir in the seasonings, tomatoes, soup, rice and half of the olives. Simmer for 5 minutes, stirring occasionally. Spoon into a baking dish and top with cheese strips. Broil until the cheese is melted and decorate the casserole with the remaining olive slices. Black olives may be substituted for the green olives. Serves 4 to 6.
Mix all ingredients together and press firmly into a loaf dish. Bake at 350° for 1 hour basting occasionally. Drain off excess grease and spread 1/2 cup catsup on top. Put bake in hot oven for 10 minutes. (Oven turned off after cooking is hot enough.)
Mix all ingredients together and bake in 350° oven for 50 to 55 minutes.
Combine mayonnaise with lemon juice, sea salt, marjoram and cayenne. Mix turkey with dressing and arrange on a large platter with ripe olives and tomato slices.
Cook fruit and sugar until tender; remove from syrup and put vinegar and spices and cook down. Then add peaches again and boil until hot through, then put in jars and seal.
Mix juices and chill. Add soda water just before serving. Makes 20 servings.
Mix sugar, eggs, water, oil and vanilla together. Mix flour, salt, baking soda and cinnamon together. Mix wet and dry ingredients together. Fold in apples, nuts and raisins. Bake at 375° for 45 to 60 minutes.
Lightly grease a 9 x 13-inch baking dish. Empty 2 cans pie filling. Sprinkle cake mix all over pie filling. Slice butter and bake at 350° until lightly brown (30 to 35 minutes).
Drain asparagus tips, saving 1/4 cup of the juice. In a saucepan combine butter, flour, juice and milk. Cook on low heat until thickened. In a baking dish, layer 1 cup of asparagus, 1/2 of the sauce and desired amount of cheese. Repeat layering. Top with crumbled potato chips. Bake at 400° for 20 to 30 minutes.
Mix all ingredients together. Put in large greased pan. Cookie sheet is okay! Bake at 350° for 25 to 30 minutes. I check them at 25 minutes. I don't like them too brown.
Brown onion, hamburger and garlic; set aside. Place potato tots in 13 x 9-inch baking dish; top with hamburger mixture, then corn. Bake at 425° for 40 minutes. Sprinkle with Cheddar cheese and bake 5 to 10 minutes longer.
Mix all ingredients; let stand in refrigerator 24 hours. Mix again and mold into round rolls. Bake at 300° for approximately 1 hour and 15 minutes on a rack in a shallow pan.
Mix all the ingredients; refrigerate overnight. Next morning, pour over 1 pound cooked sausage or ham. Bake in cake pan 45 minutes at 350°.
Dissolve jello in boiling water. Stir in lemonade and add 6 cups cold water. Add cranberry juice. Put in container and freeze. Two hours before serving, let thaw until mushy. Add ginger ale and serve. Serves 24 to 30 people.