HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a bowl. Pour onto greased cookie sheet. Bake 8 to 10 minutes at 350°. Remove from pan as soon as possible onto waxed paper that has been sprinkled with powdered sugar. Roll up and refrigerate for 30 minutes.
Arrange peaches in greased 8 x 8 x 2-inch pan. Sprinkle with mixture of 1 cup sugar, almond extract and lemon juice. Heat in oven while preparing shortcake.
Place potatoes seasoned with salt into baking dish. Heat butter, flour, milk, cheese and pepper in a saucepan to make a sauce. Pour over potatoes. Bake in 350° oven for 30 to 35 minutes.
Combine ingredients and marinate beef strips for a few hours. Cook beef strips in a pan or barbecue on the grill.
Beat egg yolks in mixer bowl until thick and lemon-colored. Stir in sweetened condensed milk, lime juice, lime rind and food coloring. Beat egg whites and cream of tartar in bowl until stiff, but not dry. Fold gently into lime mixture. Spoon into pie shell. Sprinkle with cookie crumbs. Microwave on Low for 25 minutes or until knife inserted in center comes out clean, turning dish 1/2 turn halfway through cooking time. Cool.
Peel and section oranges over a bowl, reserving juice. Combine orange sections, juice and remaining ingredients; toss gently. Cover and chill until ready to serve. Garnish, if desired.
Combine the cream cheese and mayonnaise and mix well. Add the pepper and liquid from the olives and mix. Fold in the pecans and chopped olives. Serve on crackers or as a spread for sandwiches.
Mix all ingredients together. Beat well. Pour in large tube pan and bake at 325° for 1 hour or until cake is done.
On a large plate, layer ingredients. Decorate plate with tortilla chips. There won't be any leftovers.
Clean and slice carrots. Cook in pan of boiling water until tender, then place in a serving dish. In a separate saucepan, blend sugar, flour, bacon, fat, vinegar and water; cook 2 minutes. Remove from heat and add slightly beaten egg yolks. Mix well. Pour over hot cooked carrots and serve. Serves 6 to 8.
Mix butter, sugar and pecans. Boil for 5 minutes on medium. Spread graham crackers over large cookie sheet. Then pour mixture over crackers and bake at 350° for 8 minutes. Let cool and then break into pieces.
Beat all ingredients until smooth. Grease 9-inch or 10-inch pie pan. Pour in batter. Bake 50 to 60 minutes at 350°.
Have cheese at room temperature. Place in mixing bowl. Add chopped onion, Worcestershire sauce and small amount of Tabasco sauce. Beat with electric mixer until completely blended. Chill until workable. Sprinkle paprika and chopped nuts on waxed paper. Shape cheese into ball and roll well on waxed paper. Chill.
Turn oven on broil. Mix ground beef, egg, salt and pepper. Form into ball about size of a soft ball. Wrap a piece of uncooked bacon around the ball and pat down to make a stick steak. Place in oven broiler. Cook 15 minutes on each side. Do not puncture meat. Keep juices inside. Cook onions in frying pan with butter. Pour over cooked meat.
Cook lasagna noodles. Cook onion and green pepper in butter until tender. Stir in soup, pimento, mushrooms and milk. Layer 1/2 of the noodles in 13 x 9 x 2-inch pan or glass dish; top with 1/2 of the cottage cheese, 1/2 of the soup mixture, 1/2 of chicken and 1/2 of American cheese. Repeat the layers. Bake in 350° oven for 45 minutes. Then top with remaining American cheese and Parmesan. Bake 2 minutes more and eat!
Mix sugar and cinnamon together; set aside. Mix cake mix, 3 eggs and apple pie filling together. Pour 1/2 of cake mixture into a cake pan that has been sprayed with a nonstick cooking spray. Sprinkle with 1/2 the cinnamon and sugar mixture. Top with the remaining cake mixture and sprinkle with remaining sugar and cinnamon mixture. Bake at 350° for 35 minutes.
Line 10 x 15-inch jelly roll pan with aluminum foil and line with crackers. Spread almonds over crackers. In saucepan, melt butter and add sugar, stirring until sugar dissolves. Pour evenly over crackers. Bake at 300° for 20 to 25 minutes or until nicely browned. Remove from oven and cool. While still slightly warm, break into squares.
Cut each biscuit into 4 pieces. Mix 1 cup granulated sugar and cinnamon. Dip each biscuit piece in mixture and drop into well-greased and floured Bundt pan. Mix 1/2 cup granulated sugar and 1/2 cup brown sugar. Pour over top. Cut 1 stick oleo in pieces and lay around top of cake. Bake at 350° for 35 minutes. Serve warm or cold.
Saute onion in butter. Add broth and heat to boiling. Remove from heat and beat in 1/4 cup potatoes (add more, if needed to thicken mixture), salt, pepper and parsley. Beat in milk. Add zucchini. Simmer and stir for 15 minutes.
I use the microwave oven. Cook onion with paprika in butter until tender. Add remaining ingredients. Heat. Makes about 6 cups.
Melt chocolate over low heat. Take off heat and mix in marshmallows and nuts. Spread in pan and let set for 1/2 hour. Cut into squares.
Lightly beat eggs together. Add mayonnaise and water and scramble lightly. Heat large skillet on medium-low; add margarine. Add egg mixture. When eggs are set on the edges, stir slightly. Repeat whenever edges are set. Add salt and pepper to taste. Do not overcook. Serves 4.
Preheat oven to 350°. Grease 8 x 8-inch casserole dish. Put in chicken and pour butter over. Combine flour, milk and baking powder; then spread over chicken. Combine broth and celery soup. Pour over top. Bake for 1 hour.
Combine softened cream cheese and Cheddar cheese, mixing until smooth. Add pimiento, bell pepper, onion, Worcestershire sauce, lemon juice and seasonings. Mix well. Chill. Shape into ball or logs and roll in nuts.
Mix all ingredients at once and pour into ready-made pie crust. Bake at 350° for 1 hour. (Real lemony!!!!!)
In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased loaf pan.
Sift flour, soda and salt together. Cream shortening and sugar thoroughly. Add eggs and bananas, beating until light. Alternately add flour mixture and milk. Beat after each addition until smooth. Add nuts. Pour batter into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 5 minutes.
Drain the juice from the 2 cans of tomatoes into a large frying pan. Cook the peppers, onions and spices in the juice for about 10 minutes. Add the tomatoes, cover and cook an additional 5 to 10 minutes. Spoon over cooked pasta.
Mix all ingredients and place in 9 x 13-inch pan. Top with cheese. Bake at 350° for 45 minutes.
Mix all together; cook on low in crock-pot all day. Serve over wide noodles. Delicious.
Butter a 9 x 13 x 2-inch cake pan. Pour in cherry pie filling and pineapple. Pat dry cake mix evenly over the top, then evenly pour butter on top. Bake at 375° until golden brown.
Grease a 9 x 13-inch pan. Cut the bread and spread on bottom of pan. Brown sausage. Drain and sprinkle over bread cubes. Cover with grated Cheddar cheese. Beat eggs, 2 1/2 cups milk and dry mustard. Pour over the bread, sausage and cheese in pan. Cover and refrigerate overnight. In the morning, mix the cream of mushroom soup and 1/2 cup milk. Pour on top of mixture and bake at 300° for 1 1/2 hours.
In a medium bowl, combine the rice, corn, celery and shallot. In a blender or food processor, combine the tomato, lemon juice, vinegar, basil, thyme, mustard, salt and pepper. Process on high until well combined (about 25 seconds). Pour the dressing over the salad and toss about 30 times to coat well. Serve over the romaine leaves at room temperature or very slightly chilled for a lunch or dinner entre. Makes 4 servings.
Mix first 6 ingredients, using 1/2 of Eagle Brand milk and pour 1/2 of batter into a 9 x 13-inch pan that has been greased and floured. Bake at 325° for 25 minutes.
Slice onion and green pepper. Slice potatoes. Fry chops in oil until almost cooked. Arrange chops, onion, pepper and potatoes in casserole dish.
Cut chicken into 1-inch pieces. Coat skillet with cooking spray. Add chicken pieces and cook thoroughly. Add teriyaki sauce, onions, and peppers. Cover and cook on low-medium 5-10 minutes. Mix cornstarch with a little water, and stir thoroughly. Add to chicken in skillet, and simmer on medium 10 minutes, or until sauce is thickened. Serve over cooked white rice.
Cut bread into cubes. Place tight in buttered 10 x 12-inch dish oblong.
Soften the cream cheese with juice from 1 can of clams. Drain juice from other 2 cans of clams and set aside. Discard juice. Add minced onion, clams, garlic, Tabasco sauce, and Worcestershire sauce to softened cream cheese. Blend in mixer or by hand. Chill and serve or serve immediately.
Saute orzo in butter until browned lightly. Add chicken broth; simmer 20 to 30 minutes. Add fresh grated Parmesan cheese and chopped basil.
Mix the oysters well with the bread crumbs and seasoning; add the melted fat.
Roll out biscuit dough thin. Cut into squares. Spread with soft margarine. Sprinkle with sugar, covering margarine. Roll dough up; place rolls in skillet. Bake until done. Mix milk with sugar and vanilla; pour over rolls while still hot in skillet.
Combine brown sugar, peanut butter and butter in mixing bowl. Beat until thoroughly blended. Add egg and vanilla; blend well. Add flour and blend well. Cover and refrigerate for about 1 hour.
Put raisins and water in medium saucepan. Cook until water is absorbed. Combine applesauce and baking soda. Mix well. Mix flour, Sweet 'N Low, honey, oil, cinnamon, eggs, nuts and chopped apple. Add remaining ingredients. Mix until well blended. Bake in a greased and floured Bundt pan for 45 to 50 minutes at 350°.
Heat oven to 350°. Grease cookie sheet. In a large bowl, combine milk, Bisquick, sausage and Cheez Whiz and blend well. Roll into 1-inch balls.
Grease a 9 x 13-inch pan. Cut 8 to 10 slices of white bread into small pieces and put into pan. Grate cheese on top of bread. Brown sausages and cut into pieces and place on top of cheese. Mix together eggs, mustard, 2 cups milk, pepper and salt to taste. Pour mixture over bread, cheese and sausage layers. Cover and refrigerate overnight. Just before baking, put on mushrooms and pour mixture of soup and 1/2 cup milk over all. Bake 1 hour uncovered, at 350°. It's delicious.
Mix all ingredients in a large bowl. Preheat oven to 375°. In a greased skillet, bake until brown.
Sort and wash beans. In a large Dutch oven, cover beans with water and soak for 8 hours. Drain. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add celery and next 4 ingredients. Saute until tender. Add remaining ingredients except rice and cook, uncovered, over medium heat 1 hour, stirring occasionally. Remove bay leaves; serve over rice. Start rice mid-way through cooking. Makes 9 servings. May substitute 1 pound sliced smoked sausage for ham.
Mix oil, sugar, vinegar. Toss together all other ingredients, then pour oil mixture over and serve.
Cook ground beef. Drain fat. Add Sloppy Joe sauce and simmer until thoroughly heated. Place cheese on bun and add portion of Sloppy Joe/hamburger mixture and heat in oven until cheese melts.
Place chicken in Tupperware container. Cover with Italian dressing. Let soak all day or overnight. Grill or broil on low until done.
Place all ingredients in a baking dish; cover and bake for 1 hour or until pears are tender. Chill before serving. Delicious! Makes 4 to 6 servings.
Mix all ingredients except soup; form into balls. Put soup and 1 soup can of water into pressure cooker and stir. Drop meatballs into soup. Pressure cook for 10 minutes.
Mix the ingredients in mixer. Grease three 8-inch round pans. Pour batter in 3 pans and bake at 350° for 25 to 30 minutes. When layers are cool, make icing and ice between layers and all over cake.
Mix first 4 ingredients. Top with onions. Bake for 30 minutes at 350°.
Remove bones from chicken. Place back into juice that it cooked in. Add 1 can chicken broth. Flatten biscuits out and cut into small squares. Put biscuit squares into hot broth. Cook until tender.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup. Simmer, uncovered, 10 minutes. Stir in sour cream. Heat thoroughly. Sprinkle with parsley. Serve with noodles. Serves 4 to 6.
In small saucepan, saute onion in butter until tender. Stir in all remaining ingredients, except frankfurters, and simmer, uncovered, 20 minutes, stirring occasionally. Preheat oven to 400°. Place frankfurters single layer in a lightly greased casserole dish and pour sauce over them. Bake 20 minutes, basting franks occasionally. Spoon sauce over frankfurters to serve.
Dissolve yeast in warm water. Mix all dry ingredients. Add buttermilk and oil to dry ingredients with the yeast. Mix well. Let set overnight in refrigerator. Take out as much as needed to make biscuits. Knead, roll, cut and bake. (Will keep up to two weeks in refrigerator.)
Combine soup mix, rice and water. Simmer 15 minutes. Crumble and sear sausage in skillet. Add onion, celery, mushrooms and almonds. Mix with soup mixture. Bake 1 hour at 350° in ungreased casserole.
Combine all ingredients well. Pour into 2 greased loaf pans. Bake at 325° for 45 to 55 minutes.
Grease a large cookie sheet. In heavy 2-quart saucepan over medium heat, heat sugar, corn syrup, water and salt to boiling, stirring frequently until sugar is dissolved. Stir in peanuts. Carefully set candy thermometer in place and continue to cook, stirring frequently until temperature reaches 300° or hard crack stage (when a small amount of mixture dropped into a bowl of very cold water separates into hard and brittle threads), about 20 minutes. Remove saucepan from heat; immediately stir in butter or margarine and baking soda.
Sprinkle eggplant with salt and let drain in colander for about one hour. Rinse, drain and pat dry. Set aside. Saute the onion, squash and garlic in olive oil until slightly soft to the touch. Add in the tomatoes and eggplant. Saute until eggplant is soft. Season to taste with herbs and spices. Pour in a casserole dish. Cover with layer of cheese followed by a layer of bread crumbs. Drizzle with melted butter and bake in 350° oven for 30 minutes. Yield: 6 servings.
Brown meat with onion and peppers. Add soups. Mix well. Line bottom of baking dish with tortillas and sliced cheese. Add half of meat mixture. Add another layer of tortillas and cheese. Add remaining meat mixture. Top with cheese slices. Bake at 350° until cheese melts.
Heat oven to 400°. Heat water and margarine to rolling boil in 2 1/2-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once. Continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden 35 to 40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Beat whipping cream with sugar and vanilla in chilled mixing bowl until stiff; fill puffs. Replace tops. Sprinkle with powdered sugar. Refrigerate until serving time. Makes 12 cream puffs.
Grease 9 x 13-inch pan good with oleo and lightly flour. Spread even 2 cups chopped pecans on bottom of pan. Mix 1 1/2 cups brown sugar, 1 stick oleo, 1 cup unsifted plain flour and 2 well beaten eggs. Spread on pecans. Take 1/2 pound red cherries and 1/2 pineapple and spread on batter. Bake at 300° for 50 to 60 minutes. Cool in pan before cutting.
Fry sausage and drain well. Mix remaining ingredients. Add crumbled sausage to biscuit dough. Roll dough on floured surface and cut with biscuit cutter. Cook at 400° until brown.
Beat eggs well and add sugar, oil and vanilla. Mix flour, soda and salt; add to egg mixture. Add apples and pecans. Bake in a tube pan at 325° for 1 hour and 20 minutes or until a toothpick comes out clean.
With drinking glass or cookie cutter, cut one circle from each slice of bread. Spread both sides of bread with butter and press each into a muffin tin or custard dishes. Sprinkle sugar and cinnamon in each bread shell and place in preheated 375° oven for 6 to 8 minutes or until the shells are golden brown. Remove the shells from the pan and allow to cool. Fill each shell with drained fruit, jello or fresh fruit (strawberries, kiwi, cantaloupe, etc.) and top with whipped cream if desired. Enjoy.
Thoroughly cream together butter and sugar. Add egg yolk, milk, salt and almond extract; beat well. Stir in flour. Chill until firm. When chilled, form into 1-inch balls. Dip in egg white and roll in almonds. Place each ball on cookie sheet. Press a cherry half in center of each cookie. Bake in oven at 325° for 20 to 25 minutes.
Mix all ingredients together. Shape into balls. Bake at 400° for 15 minutes. This mixture may be frozen before cooking up to one month.
Combine the first seven ingredients and simmer for 2 hours. Add mixed vegetables, lima beans, noodles and pepper. Simmer 1 to 2 hours longer. Makes 8 to 10 servings.
Mix rhubarb, sugar and marshmallows. Pour in an 8-inch square pan. Cream the butter and 3/4 cup sugar and add the rest of the ingredients. Pour batter over fruit. Bake 40 minutes at 350°.
Pour the boiling water over the old fashioned rolled oats. Let stand until thoroughly softened. Soak yeast in lukewarm water. It must not be too hot. You can test it by dropping a little on your wrist. Add the salt, honey and melted butter, cooled to lukewarm to the oats. Making sure that the oats are just lukewarm, add the yeast and mix well. Gradually add the flours and knead with your hands until the dough is smooth and elastic. This should take approximately 10 minutes. Pour into a lightly oiled bowl, turning it around to coat the dough on all sides.
Mix together and store in an airtight jar with lid. Add one heaping teaspoon to 1 cup of freshly brewed coffee and a slice of orange.
Heat the butter and oil in a saute pan. Add garlic and onions and saute until golden. Do not let the garlic burn as it will tend to caramelize. Add the wine and deglaze the pan. Now, add the parsley, basil and oregano. Simmer until wine has reduced almost completely. Add salt and peppers; check taste. Now, add the shrimp and lemon juice; toss until shrimp are pink and tender. Serve over al dente capaldoni.
Preheat oven to 350°. Combine all ingredients in a 1 1/2 to 2-quart casserole; mix thoroughly. Place casserole in baking pan with about 1-inch hot water. Bake 45 to 60 minutes or until knife inserted near center comes out clean. Serve warm chilled with or without cream.
Place candies, orange, cinnamon and clove in percolator basket. Perk and enjoy! Cider becomes very hot, so unplug when finished perking.
Mix noodles, hamburger and sauces together. Put in a greased 9 x 13-inch pan. Sprinkle 2 cups of shredded cheese over mixture. Top with pepperoni. Cook in microwave oven for 15 minutes or bake at 350° for 30 minutes.
Add sugar to hot tea and stir to dissolve sugar. Allow to cool. Add remaining ingredients with ginger ale added just prior to serving. Add ice if desired. Yields approximately 26 (4 ounce) punch cupfuls.
Mix cold water (2/3 cup) and 2 tablespoons of curry powder. Peel shrimp and add to water mixture. Store in refrigerator overnight.
Sear meat with onion. Mix with cornbread mixture. Bake 35 minutes at 375°.
Prepare Jiffy corn bread mix as directed. Set aside. Do the same with yellow cake mix. Mix the two batters together. Pour into greased and floured 9 x 13-inch pan. Bake about 20 minutes at 400°.
Mix well. Form meatballs and pack in jars. Cold pack 3 hours. Pressure can 90 minutes at 10 pounds pressure.
Heat oven to 400°. Mix all ingredients except apricot halves and ice cream with fork to a soft dough. Spread in 8 x 8 x 2-inch ungreased baking pan. Pour apricots with syrup over batter. Bake 25 to 30 minutes. Serve warm with ice cream. Makes 4 to 6 servings.
In medium saucepan, mix chili and cream cheese over medium heat. Serve when cheese is melted. Best warm with tortilla chips.
In medium bowl, combine beans, milk, soup, pepper and 1/2 can onions. Pour in 1 1/2-quart baking dish. Bake uncovered at 350° for 30 minutes. Top with remaining onions. Bake uncovered 5 minutes or until onions are brown.
Boil potatoes and eggs. Dice eggs and potatoes. Season to taste with salt, pepper and onion. May add whatever seasonings you desire. Add mayonnaise and diced Fri Chik and toss.
Heat oven to 400°. Boil butter, cocoa and water. Add to flour and sugar mixture; mix with mixer. Add buttermilk, eggs and vanilla. Bake for 20 minutes.
Mix butter, syrup, sugar, eggs and flavoring. Add pecans. Place pastry in muffin tins and pour in pie mixture. Bake in slow oven until set.
Toast coconut and chopped almonds. Whip egg white with coffee; gradually add 2 teaspoons sugar. Whip cream; add remaining sugar, vanilla and almond extract. Fold cream into egg mixture; add coconut and almonds. Pour into fluted paper baking cups. Sprinkle with additional coconut, if desired. Freeze 2 hours or more. Serves 6.
Spray baking dish with Pam. Spread uncooked rice into bottom of dish. Place pork chops on rice. Pour soup over pork chops. Cover and bake at 350° for one hour.
Mix corn, milk, egg and 1 cup crumbs. Put into a greased casserole and sprinkle with buttered crumbs made with 1/2 cup crumbs in the melted margarine. Bake at 350° for 1 hour or more.
Slice kielbasa into 1/4-inch rings and pan-fry with small amount of water until slightly brown; warm through. Add desired amount of barbecue sauce and heat. Remove from stove and serve.
Saute onion and green pepper until soft in 1 tablespoon oil; add cumin and chili powder. Add remaining ingredients, except rice. Simmer about 30 minutes. Serve over rice.
Medium chop, yellow, poblano and cubanita peppers; de-seed and fine grate jalapeno and scotch bonnet pepper (if very hot salsa is desired, do not de-seed). Peel, de-seed and fine chop tomatoes. In large bowl mix pepper, tomatoes, garlic, herbs and juice of 1 lemon. Add salt and pepper; refrigerate 1/2 hour. Toss again and add oil and lemon juice. Salt and pepper to taste.
Lightly oil non-stick pan and heat on medium. Lightly beat egg and applesauce by hand. Soak each slice of bread on both sides. Brown bread in skillet on both sides, top with strawberry jam. Serves two. Calories: 100 (1 slice). Fat: 1 gm., 9% fat.
Mix sugar and flour in pan. Add milk and stir, then add eggs and margarine. Cook over low heat until thick. When ready to eat, put graham crackers on bottom of dessert dish, then bananas and pudding on top.
Rinse lentils in colander with cold water; set aside to drain. Chop onion; set aside. Peel carrots, chop celery, wash and chop potatoes (leave skin on). Set aside.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate.
Combine all ingredients except buns. Mix thoroughly. Divide mixture into 6 equal portions. Put mixture on buns and shape with thumbs so that meat completely covers bottom half of bun. Place on cookie sheet and cook 3-inches from top unit with oven control on broil at 350°. Cook for 10 to 12 minutes or until meat is gray and juice bubbles on top.
Cream together margarine, or butter, and sugar in large mixing bowl. Add eggs, one at a time, mixing well. Add flour and flavoring, mixing well. Pour into a greased tube or bundt pan. Bake at 350° for 1 hour; test for doneness. Can put pats of butter or margarine on top after removing from the oven.
Mix eggs, sugar, syrup, salt, vanilla and butter. Spread the nuts in the bottom of the pie shell. Pour in the filling. Bake at 400° for 25 to 30 minutes.
Make sauce: Saute onion and garlic until golden in butter and oil about 5 minutes; add salt, basil, pepper and tomato sauce. Bring to boiling and simmer, uncovered, 10 minutes. Preheat oven to 400°. Grease a 1 1/2-quart casserole.
Cut lettuce very small. Add onion. Add vinegar and salt to taste. Heat bacon grease until smoking. Pour over lettuce (amount to taste), then toss.
Thoroughly cream margarine, sugar and cream cheese. Add eggs, one	at a time, beating well after each addition. Sift flour and add to creamed mixture.	Add vanilla extract. Bake in 9-inch tube pan for 1 1/2 hours at 300°.