HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Beat eggs and flour until smooth. Stir in remaining ingredients until well combined. Bake for 1 hour, or until knife inserted in center comes out clean. Makes 6 servings.
Mix all together well in mixing bowl. Preheat and bake at 350° for at least 1 hour. Check middle of loaf for doneness. Let sit for 2 minutes. Slice, serve and enjoy.
Dry ingredients can be mixed night before. In medium bowl, stir flour, sugar, baking powder, soda and salt. In a small bowl, stir together egg, yogurt, milk, oil, lemon peel and juice. Add to dry ingredients with diced pears. Stir until mixed. Fill greased muffin cups 2/3 full. Bake in 400° oven for 20 to 25 minutes until golden brown. Makes 16 muffins.
Saute pepper, garlic, parsley and onions until onion is transparent in olive oil or vegetable oil. Add ground round and cook until brown. Add other ingredients and simmer until done. Serve over spaghetti sprinkled with sharp grated cheese.
Pour boiling water over Crisco and let melt. Dissolve yeast in warm water. Mix all ingredients except flour. Sift and add flour into first mixture, a little at a time. Let set overnight in refrigerator.
Sift the flour, baking	powder and salt together. Cream the butter, gradually beat in sugar. Beat until fluffy. Add vanilla and egg. Mix well, then stir in flour mixture. Shape into rolls about 1 1/2 inches in diameter. Wrap in wax paper and chill 2 hours. Cut into 1/8-inch slices on ungreased cookie sheet. Bake at 400° for 7 minutes until brown.
Combine cornstarch, water and sugar and stir till smooth. Combine rest of ingredients in buttered casserole dish. Dot with butter and sprinkle with cinnamon. Bake at 350° for 1 hour. Double this recipe for 9x13-inch pan.
Preheat oven to 425°. Mix baking mix, water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with baking mix; gently roll dough in baking mix to coat. Knead 5 times. Roll dough into 10-inch square; cut in half. Cut each half crosswise into about 14 (5-inch) strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet; press ends of strips to fasten. Brush with margarine. Sprinkle with cheese. Bake for 10 to 12 minutes, until golden brown. To serve, heat pizza sauce for dunking sticks.
Dissolve cherry gelatin in 2 cups boiling water. Stir in tart cherry pie filling. Pour into a 12 x 20 x 2-inch pan. Let set. Dissolve lemon gelatin in 2 cups boiling water. Beat together cream cheese and mayonnaise. Gradually add lemon gelatin. Stir in pineapple and juice. Add whipped cream and marshmallows to gelatin mixture. Spread on top of cherry layer. When set, sprinkle chopped nuts on top. Yield: 24 servings.
This recipe is great for children to make themselves. Put equal parts of each ingredient in a small Baggie. Children will shake the bag to mix. Presto magic - Trail Mix!
Baking Temperature: 350° and 375°. Baking Time: 90 minutes and 20 minutes.
Chop nuts in medium size pieces. Dredge with 1/4 cup flour. Cream butter and sugar until it is fluffy. Beat in eggs, one at a time. Sift together remaining flour and baking powder. Fold in butter-egg mixture. Stir in extracts. Blend in flour and nuts. Grease 10-inch tube pan. Line with waxed paper and grease again. Pour in pan; place in cold oven. Bake 2 1/2 to 3 hours. When done, cool in pan on cake rack.
Place eggs in a saucepan. Add cold water 1/2-inch above top of eggs. Cover with a lid. Heat slowly to boiling. Turn heat very low. Cook 20 minutes. Remove from heat. Run cool water over eggs until cool enough to handle. Peel eggs. Cut each egg in half lengthwise and remove yolks.
Preheat oven to 350 degrees. Place chicken breast in a greased 9 x 13 baking pan. Sprinkle with salt and pepper. Rinse and drain the sauerkraut and place over the chicken, top with slices of cheese. Pour dressing evenly over the cheese. Cover with foil. Bake in oven 1 to 1 1/2 hours or until chicken is tender.
Preheat oven to 400°. Place water and butter in saucepan and bring to a boil. Take pot off stove; add 1 cup flour (mix well). Now, add 1 egg at a time and beat vigorously; then add the next egg. The flour mixture should be hard to stir before you add the next egg. Continue until all 4 eggs are added. Drop a teaspoon of mixture onto a greased cookie sheet. Bake at 400° for 10 minutes; lower oven temperature to 350° and bake an additional 20 minutes. Pierce each puff with a fork and bake an additional 5 minutes. Makes about 24 to 30 puffs.
Saute onion in oleo. In a large bowl mix corn, salt and eggs. Mix well. Stir in sauteed mixture then add cornbread mix and milk. Mix together, pour into grated cake pan. Cover with grated cheese. Bake at 350° for 35 minutes.
Mix butter, sugar, cocoa and milk. Boil on stove for 3 minutes. After boiling, take off stove and add vanilla and peanut butter stirring until melted, then add oatmeal and stir thoroughly. Drop by teaspoon on wax paper.
Mix flour, oatmeal, brown sugar and oleo as pie crust, then add 1/4 teaspoon	soda in 2 tablespoons water. Mix all together well. Pat	into well buttered 9 x 13-inch pan. Bake 15 to 20 minutes in 350° oven.
Break up turkey to fit 5-quart Dutch oven. Add water, salt, poultry seasoning, bouillon cubes and bay leaf. Bring to a boil. Reduce heat to low; cover and cook 1 hour. Remove bones from broth; strain broth, if desired. When cool enough to handle, cut any meat from the bones; return meat to broth. Add celery, onion and carrots. Cover, cook over low heat 15 minutes. Add noodles; cook, uncovered, 15 minutes or until noodles are tender, stirring occasionally. Remove bay leaf. Season to taste with salt and pepper, if desired. Makes 10 (1 1/2-cups) servings.
Preheat oven to 400°. Peel and slice potatoes. Arrange in greased 1 1/2 quart baking dish. Combine soup and milk in bowl and pour over potatoes. Sprinkle with cheese. Bake for 45 minutes or until tender. Serves 6-8.
Cook broccoli cuts according to directions and drain. Saute 1/2 cup onions and 1/2 stick butter. Add cooked broccoli, undiluted soup and grated cheese. Mix and turn contents into a 2-quart casserole. Bake in a 350° oven for 20 to 30 minutes or until sauce bubbles.
Mix all ingredients thoroughly. It's easier to mix, then knead it, as you would bread, to spread the seasonings throughout the meat. Pack into a glass bowl, cover and refrigerate 24 hours. Remove from the refrigerator; mix well again and refrigerate for another 24 hours. Repeat for a total of 4 days.
In skillet, brown steak and onion in butter until tender. Stir in other ingredients. Cover and simmer for about 45 minutes. Stir occasionally. Serve over noodles or rice. Add a tossed salad and rye bread for a delicious supper.
Combine beet juice, lemon juice and pectin. Bring to a rolling boil. Add sugar and continue boiling until it reaches the "jelly stage." Add the Jell-O or Kool-Aid and mix well. Pour into hot jars. Put on lids and screw caps that have been in boiling water and seal.
Crumble crackers in the bottom of a 2-quart casserole. Use 1/2 of the oysters. Then add 1/2 of the cheese. Cover with a layer of crackers; use 1/2 of the butter. Layer remainder of oysters. Spread remainder of cheese. Sprinkle with pepper. Cover top layer with crumbled crackers. Dot on rest of butter. Pour evaporated milk and liquid from the oysters over all. Bake at 400° for 25 to 30 minutes.
Warm pineapple juice in double boiler. Add sugar, flour, salt and beaten eggs. Cook until thick; cool. Add pineapple, cut oranges, bananas and marshmallows into small pieces. Whip the cream. Add 1 tablespoon sugar and 1 teaspoon vanilla. Fold into custard and pour over fruit. Add nuts and chill at least 1 1/2 hours. Delicious!
Preheat oven to 350°. Place chicken pieces in a casserole dish. Mix soup mix, dressing, and preserves together. Pour mixture over chicken.
Mix pumpkin and spices thoroughly. Add eggs and milk. Beat well. Pour into pie crust and bake at 350° for 30 to 40 minutes.
Combine flour, sugar, baking powder, soda and salt. Blend in butter, 1/2 of the buttermilk and mashed bananas. Beat well for 3 minutes. Add eggs and remaining buttermilk; beat well again for 3 minutes. Stir in nuts. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 45 minutes. Cool. Frost with Banana Icing.
Dissolve yeast in warm water. Sift dry ingredients together. Cut in shortening. Add buttermilk and yeast; work together with large spoon until flour is moist. Cover bowl and put in refrigerator until ready to use. Take out as needed. (Can either drop them or roll biscuits.) Roll on floured board until 1/2-inch thick. Cut out biscuits and bake at 400° for 12 minutes. Dough will keep for several weeks.
Cut fryer into serving pieces, dust with flour and brown in oil. When chicken is lightly browned, add onion and mushrooms and cook until they are lightly browned. Add sour cream, tomato soup and seasonings, stir until blended. Cover and simmer for about an hour or until tender. Remove bay leaf before serving. Makes 4 servings.
Remove 5 or 6 leaves of the cabbage for the top. Chop the rest of the cabbage into small pieces, cutting the hard core out. In bottom of a 9 x 13-inch pan, put enough water to cover it. Place the chopped cabbage on top of the water and spread it evenly. Mix the beef, pork, rice, salt and pepper and spread over the chopped cabbage leaves. Then place the reserved cabbage leaves on top. Pour the fried salt pork over the top leaves. Spread the can of tomato soup over entire pan. Cover with foil and bake for 2 hours or more at 350°.
Add oyster crackers to rest of ingredients. Mix well. Spread on cookie sheets to dry (approximately 2 hours).
Slice cabbage fine and soak 30 minutes in ice water; drain. Cover with boiling water. Add 1 teaspoon baking soda and boil 3 minutes without cover; drain. Add the salt and cook until tender; drain. Put in a buttered casserole and add soup. Sprinkle with pepper and cut pieces of oleo all over top. Bake at 350° for 30 minutes.
Dissolve yeast in water and let stand 5 minutes. Stir in flour, salt and oil; knead until it forms a smooth ball. Let rise in a greased covered bowl in a warm place (80°) until doubled. Pat dough in greased 12-inch pizza pan, pressing dough up on sides. Bake at 350° for 20 minutes or until brown.
Beat egg and milk. Combine other ingredients. Fry until brown. Sprinkle with confectioners sugar.
Wash chicken and pat dry. For marinade, blend together oil, soy sauce, lemon juice and brown sugar. Place chicken in a single layer in a glass dish. Sprinkle with garlic, pepper, thyme or basil leaves and whole cloves. Pour marinade over chicken. Let stand in refrigerator for at least 4 hours, turning chicken over from time to time.
Combine cake mix, pudding mix, eggs and cooking oil well. Fold in the sour cream, chocolate chips and grated chocolate. Pour into pan and bake at 350° for 1 hour or until done.
Melt almond bark in microwave on High for 2 minutes. Stir. If not completely melted, continue to heat, making sure you stir every 30 seconds.
Boil potatoes; peel when tender and cool. Mash potatoes; add oleo and sugar. Beat eggs, milk, vanilla and spices into potato mixture. Pour into the two pie shells. Bake at 350° until the mixture has thickened and pie shell browned.
Preheat oven to 375°. Beat egg, Crisco, margarine, vanilla and 1/2 of the cake mix until smooth. Stir in remaining cake mix. Mix until smooth. Roll out dough (small amount at a time) and cut into 2 1/2 or 3-inch circles or squares. Bake 8 to 10 minutes. As soon as you take them from the oven, poke fork holes in them. Cool and spread ice cream between them, wrap individually with Saran Wrap and freeze.
Chop chicken breasts (with salt and cumin) in food processor. Saute onion and pepper in butter. Add chicken, broth, chilies, tomato, cumin, salt and pepper. Simmer, uncovered, 10 minutes. Spoon 1 tablespoon mixture on tortilla chips and top with grated cheese. Broil until cheese melts.
Beat eggs; add in remaining ingredients. Pour in pastry. Bake at 425° for 15 minutes. Reduce oven to 350°. Bake 45 minutes.
Soak yeast in warm water in mixing bowl for 5 minutes. Add salt, shortening, sugar and 1/2 of the flour. Beat until smooth. Stir in remaining flour until mixture leaves sides of bowl.
Remove giblets and neck from duckling; reserve for other uses. Split duckling lengthwise, using an electric knife. Place duckling, breast side down, on a rack placed inside a 12 x 8 x 2-inch baking dish. Prick skin with a fork at 2-inch intervals. Cover with wax paper and microwave on High for 11 minutes. Drain off drippings. Turn duckling, breast side up, and microwave on High for 12 to 15 minutes or until juices run clear when thigh is pierced with fork.
Brown meat and onion. Drain. Add other ingredients and simmer. Serve with cheese slices, tortilla chips, Doritos, etc.
Combine beans, pepper, tomatoes and seasoning mix in 2-quart casserole dish. Sprinkle with cheese and paprika. Bake in a 375° oven for 30 minutes until hot and bubbling.
Cream together brown sugar and shortening. Add eggs one at a time and beat well. Add melted chocolate. Sift together dry ingredients and add, alternating with the buttermilk. Blend well. Add vanilla and boiling water and mix well. Pour into two prepared 9-inch layer pans. Bake at 350° for 35 minutes or until done. Best frosted with 7 minute frosting.
Mix the first five ingredients with mixer and let stand about 15 minutes (water, yeast, sugar, salt and vegetable oil). Gradually add the last 3 ingredients (flour, dry milk and egg) to the first mixture. Let rise until doubled its size. Turn out on a floured board and knead. Then roll out and cut out and put on a greased cookie sheet. Let rise double in size. Bake at 350° until done, browned, through. Recipe can be doubled for larger amounts. Also can be used for buns and bread.
Crust: Mix together flour, oleo and nuts and press into a 9 x 13-inch pan. Bake for 15 minutes at 350°.
Cream sugar and shortening together and beat well until light and fluffy. Add eggs, one at a time, and beat well. Add flour. Beat in flour. Add 7-Up. All alone beat well. Bake at 325° for 1 1/4 hours.
If using a whole chicken, cook it and dice the meat. Mix all the ingredients except crushed potato chips and put in a casserole dish. Crushed chips to be sprinkled on top. Bake at 375° for 25 minutes.
Mix pudding according to directions on box. Add Cool Whip. Mix together real well. Put into crust and freeze. When frozen, slice and serve frozen.
In medium saucepan, melt butterscotch and chocolate over low heat stirring occasionally. Remove from heat. Stir in chow mein noodles, nuts and marshmallows. Drop by teaspoonfuls onto wax paper. Refrigerate until firm. Makes 3-4 dozen.
Unroll dough on greased cookie sheet. Place ham to 1/2 inch from edge of dough. Sprinkle onion, bacon and cheese on top of ham. Roll it up jelly roll style.	Stating with long side pinch seams to seal; tuck ends under, seam side down on baking sheet. Use a sharp knife cut several 1/4 inch deep slits in top of bread. Bake at 350° for 26 to 30 minutes.	Cool slightly before serving but serve warm. Serves 6 to 8.
Beat egg whites, cream of tartar and vanilla until foamy. Add sugar	and beat at high speed until stiff peaks form. By hand, add	coconut and nuts. Fold in cereal. Drop by teaspoons 1-inch apart on a greased baking sheet. Bake at 350° for 15 to 18	minutes or light brown. Yields 92 small cookies or 45 medium cookies.
Quarter tomatoes. Soak about 6 hours in 1/4 cup salt and cover with water. Wash and put in vinegar mixture. Simmer about 30 minutes. Do not overcook. Seal in jars.
Cream first 3 ingredients. Add flour, cinnamon, nutmeg, salt and soda. Mix well and add apples and nuts. Mixture will be thick. Smooth out in greased 13 x 9 x 2-inch Pyrex dish. Bake at 325° for 50 minutes.
In a food processor or blender, process orange chunks, apricots and nectar. Scrape into heavy 2-quart saucepan. Stir in 1/4 cup water. Bring to a boil over medium-high heat. Reduce to medium and boil gently over medium-high. Reduce to medium and boil gently for 10 to 12 minutes, until fruit is tender. Stir in sugar. Reduce to medium-low and cook at slow boil for 6 to 8 minutes. Stir often to prevent scorching. Pour into hot jars. Cover and cool before refrigerating.
In large skillet, cook and stir meat until brown. Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, garlic salt, oregano leaves and basil leaves. Heat to boiling, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes or until mixture is consistency of spaghetti sauce. Heat oven to 350°.
Mix all ingredients together, except cracker crumbs. Top with cracker crumbs. Bake in oven at 350° until sides are bubbly. This will make one extra-large or two medium casseroles.
Drain juice from fruit; add enough water to juice to make 2 cups. Heat this mixture and dissolve the Jell-O in the mixture. Add 1 cup of cold water; let stand in refrigerator until syrupy. Save out 1/2 cup. Add fruit to the rest and let set until firm. Whip 1 package of Dream Whip; add to the 1/2 cup of reserved Jell-O. Spread on top of salad. Sprinkle with nuts.
Preheat oven to 375°. Spray cookie sheet with Pam. In bowl, combine dry ingredients. Stir in egg whites, syrup and vanilla until well mixed. Add raisins. Batter will be stiff. Drop by teaspoon on cookie sheet. Bake 10 minutes or until firm. Do not overbake. Remove and cool on wire rack. Makes 2 1/2 dozen.
Chop or break up hamburger. Add all ingredients in order. Mix well. Shape into loaf. Use any type pan. Bake at 350° for 1 1/2 hours, until brown on top.
In hot frying pan or wok, place 2 tablespoons oil, meat, garlic powder and onion powder. Brown meat, adding soy sauce and flavoring package from 1 package of Ramen noodles. Set aside. Cook both packages of Ramen noodles and set aside. In the same hot frying pan, fry vegetables in a little oil, soy sauce and second Ramen flavoring package. Turn veggies often. Combine all ingredients in a large bowl and serve.
Boil, debone and shred chicken. Dip tortillas (2 to 4) into chicken water and place in bottom of greased casserole dish. Add all spices to chicken in bowl; mix. Place mixed chicken and spices on layer of tortillas; spoon on chicken soup, Ro-Tel chilies and grated cheese. Repeat until all ingredients are used, ending with cheese on top. All of this can be adapted to your personal taste. I like it a little spicy myself. Place in oven at 400° until cheese melts. Serve on hot corn tortillas. Great for making ahead and for large parties!
Cook macaroni according to package directions; drain. Add onions, soup, milk and cheese. Mix well. Pour into a 2-quart greased casserole dish. Bake at 350° for 30 to 40 minutes.
Lightly grease cake pan. Spread 1/2 bag of coconut in bottom of baking dish. Sprinkle nuts over this. Mix devil's food cake mix and pour it next. Mix together cream cheese and confectioners sugar; pour it over cake. Mix and swirl with knife. Bake at 350°.
Combine all ingredients. Chill 1 hour. Serve with fruit. Contains per serving: 0 grams fat and 10 calories.
Insert sturdy wooden skewers into stem end of apple. Combine all ingredients into a deep 2 quart saucepan. Cook to 246° (a little dropped into cold water forms a firm ball), stirring constantly to prevent scorching. Remove from heat. Cool until mixture thickens slightly. Quickly dip each apple into caramel mixture and twist until evenly and completely covered. Drain on wax paper.
Mix thawed topping with jello until smooth; drain canned fruit. Add all other ingredients including fruit; fold into topping. Serve immediately or serve chilled. Serves 12. No cooking necessary.
Brown ground beef; drain. Place meat on bottom of casserole. Sprinkle each layer with salt and pepper. Next, layer onion and carrots. Add layer of celery, then add potatoes. Add layer of mushrooms, if desired. Mix soup with water; pour over vegetables. Cover; bake at 350° until potatoes are done.
Cut in margarine with flour; pat down in a 6-cup muffin tin. Spread with fingers. Bake 20 minutes at 350°. Mix cheese with water and spices. Pour over baked pie crusts; bake 20 minutes more.
Grease or spray casserole. In layers, add sliced potatoes, sliced onions, sliced celery, small can regular or chili beans, 1/4 cup rice, 1 1/2 cups tomatoes (sliced or canned), any amount of hamburg on top and 1/2 cup water. Bake at 350° for 1 1/2 hours. Season with salt and pepper to taste.
Combine peanut butter and cream cheese in a large mixing bowl. Add milk and sugar; mix well. Blend in whipped topping. Pour into crust. Sprinkle with jimmies and freeze.
Sift and mix all dry ingredients. Add oil and stir well. Add eggs one at a time, and then add carrots. Pour into prepared cake pan and bake at 350° for 35 minutes.
Mix onions, cream cheese, mayonnaise and Ranch dressing with 1/2 cup each of the fresh vegetables.
Mix all ingredients together and bake in a 350° oven for approximately 45 minutes.
Dissolve Jell-O in boiling water. Combine all ingredients. Double for 50 people. It's tart.
Combine crabmeat chunks, cole slaw and mayonnaise. Toss together until well blended. Fill shells with crabmeat mixture. Arrange shells on bed of lettuce or other greens if desired. Chill and serve.
Cook green beans until tender. Combine green beans, tomatoes, celery, green pepper and onion powder. Cook over medium heat about 15 minutes or until heated through. Yields 8 servings. Contains approximately 20 calories per serving.
Mix sugar, flour and cocoa. Beat egg yolks with milk. Mix dry ingredients with milk and egg. Cook in heavy pan until thick; add butter and vanilla. Pour into baked pie shell. Beat egg whites until they hold a peak. Add 2 teaspoons sugar per egg white. Add 1/4 teaspoon cream of tartar. Beat until very stiff. Frost pie. Bake at 325° until golden brown.
Mix all ingredients together and pour over chicken. Cover and refrigerate for at least 1 hour. Heat oven to 375°. Place chicken on rack in foil-lined broiler pan. Bake 30 minutes. Brush chicken with reserved marinade. Turn chicken and bake another 30 minutes, brushing occasionally with marinade.
Cook macaroni. Drain and rinse in cold water. Add all ingredients and stir well. Chill 1 hour. Makes 4 to 6 servings.
Melt white chocolate over hot water (not boiling). Pour over remaining ingredients, drop by teaspoonfuls on waxed paper.
Pit plums; do not peel. Finely chop or grind fruit. Measure 4 cups into a 6 or 8-quart saucepot. Add orange peel, juice and nuts. Measure sugar and set aside. Mix pectin into mixture in saucepot. Add margarine. Place over high heat; bring to a full rolling boil, stirring constantly. Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Ladle quickly into hot sterilized jars to within 1/8-inch of tops, wipe rims, cover with 2 piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars cool, check seals. (I cover conserve with paraffin to seal.) Jam sets slowly so allow 2 weeks. Makes about 8 (1 cup) jars.
Cream butter, sugar and beaten eggs. Mix and sift flour and baking powder. Add alternately with milk to first mixture. Bake in buttered tins 35 minutes. Serve with Orange Sauce.
Put pineapple in bottom of solid greased tube cake pan. On top of that, put the can of cherries. Dump box of yellow cake mix on top of the cherries. Sprinkle nuts on top of cake mix. Cut up sticks of oleo and spread over top. Bake at 350° for 1 hour.
Dissolve yeast in warm milk. Stir in lukewarm milk, sugar, salt, egg, shortening and 2 cups flour. Mix in remaining flour to make it easy to handle. Turn dough lightly on floured surface. Knead until smooth and elastic. Place in greased bowl and let rise until doubled in size, 1 1/2 hours. Punch down and let rise again 30 minutes. Roll out to 3/8 inch thickness, cut with donut cutter and let rise on board until thick. Heat oil (3 to 4 inches) to 375°. Drop donuts into hot oil and turn donuts as they rise to the surface. Carefully remove. Glaze if desired.
Put spaghetti in water to cool. In a pan, put the meat, garlic salt, tenderizer and onion salt. Cook until meat is done. Add Prego sauce and mix it with drained spaghetti. Serve with green salad and French garlic bread.