HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and rhubarb and set aside. In large bowl, cream shortening, brown sugar and white sugar. Add eggs and vanilla. Sift flour, cinnamon, salt and baking soda. Add to first mixture and mix well. Bake in 9 x 13-inch pan. Bake at 350° for 45 minutes.
Cream butter and sugar. Add eggs. Sift together flour, soda and salt. Add bananas alternately with sifted dry ingredients to butter mixture. Mix in vanilla and nuts. Bake in greased loaf pan at 400°.
Mix shortening, sugar, brown sugar, eggs and vanilla until totally mixed. Blend in soda and salt. Add peanut butter, flour and milk. Mix chocolate bits in by hand. Drop by teaspoons on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Wash cauliflower; break into small pieces and place in large saucepan. Add onions, celery and water. Simmer 20 minutes or until vegetables are tender. Remove vegetables from cooking water with slotted spoon. Save cooking water. Place vegetables and butter in food processor and process until smooth. In large saucepan, melt butter and stir in flour and seasoning. Cook 1 minute.
Preheat oven to 350 degrees. Grease and flour two 9 inch round pans or spray with non-stick cooking spray. (If you are using a non-stick pan you will not need to do this.)
Sift dry ingredients together and cut in margarine until crumbly. Add buttermilk, raisins and caraway seed. Mix until well blended. Place mixture into well-greased 9-inch round cake pan. Brush top with 2 tablespoons of melted margarine. Sprinkle with 4 teaspoons of sugar and 1 teaspoon of cinnamon. Cut an "X" on top with a sharp knife.
Dip chicken in butter or oleo. Roll in crumbs. Bake in a 13 x 9-inch pan for approximately 1 hour at 350° to 375°.
Melt butter; add fruit. Then mix remaining ingredients together. Pour over fruit. Bake at 350° for 40 minutes or until done.
Brown sausage and ground meat until brown; drain. Simmer 1/2 hour with sauce. In casserole layer the following: 1/3 sauce and meat mixture, 1/3 ziti noodles, 1/3 mushrooms, 1/3 Mozzarella cheese and 1/3 Parmesan cheese. Repeat until all ingredients are used. Bake at 350° for 35 to 45 minutes.
Saute onions, parsley and garlic in butter. Add shrimp. Cook until pink (about 3 minutes). Add salt, pepper, lemon juice and dry vermouth. Heat 3 to 5 minutes. Serve over rice or noodles
Preheat oven to 350°. Lightly grease 9 x 13-inch baking pan. Beat eggs in large bowl until light and fluffy. Add sugar and continue beating until thick. Stir in flour, pineapple, pecans, baking soda and vanilla. Mix thoroughly. Pour batter into prepared pan. Bake until knife inserted into center comes out clean, about 40 to 45 minutes. Let cool in pan on rack.
Boil chicken until fully cooked; debone. In separate pan, combine soups, onion, bell pepper and water; bring to a boil, stirring occasionally. In casserole dish, alternate 1 layer of chicken and 1 layer of tortillas until all the chicken is used. Pour the soup over the top of the chicken and tortillas. Cover with cheese; put in oven at 350° until cheese is melted. Serve hot.
In large bowl, combine cake mix, orange juice, water, oil and eggs. Beat with electric mixer on low speed for 30 seconds. Increase speed to medium; beat for 2 minutes. With a wooden spoon, gently fold in blueberries, orange peel and lemon peel. Pour into 2 greased and floured 8 or 9 inch round pans.
Crumble enough cookies to make a crust for a 13 x 9-inch pan. Melt the stick of margarine and mix in crumbs. Form crust in bottom of pan.
Combine tapioca, salt, cinnamon, orange juice, orange rind and apples. Fill unbaked pie shell with 1/2 apple mixture and sprinkle with 1/2 of the caramel chips. Add remaining apples, then remaining chips; dot with butter. Put on top crust (make slits in top crust for air to escape). Bake at 425° for 10 minutes; reduce heat to 350° and bake 40 to 45 minutes or until golden brown.
Brown hamburger and onion. Cook noodles. Add soups and Cheez Whiz to noodles. Mix in hamburger and onion. Add green pepper and garlic salt, if you want. Bake at 350° for 1 hour. No need to cover.
In a skillet, heat oil until warm. Place a tortilla in oil until soft (do not fry them until they are crisp). Shake off excess oil. Lay tortillas flat. Put a tablespoon of meat on tortilla; roll tightly. Place on baking sheet. Make as many as you want. Bake at 500° until crunchy. Serve with salsa, sour cream or guacamole.
Roll Basic Dough on lightly floured surface to a 12 x 8-inch rectangle. Brush with 1/4 cup melted butter; sprinkle with mixture of 1/4 cup brown sugar and 1 teaspoon cinnamon. Roll lengthwise as for jelly roll; seal edge. Cut roll in 1-inch slices.
Melt butter in a small skillet over low heat; add onion and green pepper and saute until tender. Combine all ingredients, except 1/2 c. Cheddar and Monterey Jack cheese mixture. Spoon into a lightly greased casserole and top with the Cheddar/Monterey Jack cheese. Cover and bake at 375° for 30 minutes.
In a soup kettle, brown first four ingredients in oil. Add next six ingredients and cook until it simmers or is heated through. Add chili powder and red pepper to taste. Cook about 1 1/2 hours and add water to prevent it being too thick.
Cream the margarine and sugars. Add egg and pumpkin. Sift together all dry ingredients. Beat in alternating with sour milk. Add nuts, if desired. Bake in two 8-inch greased cake pans. Bake at 350° for 30 minutes. Cool. Frost with Fluffy White Icing.
As soon as sweet potato is grated (food processor works), mix with milk to prevent darkening. Add other ingredients and pour into a greased baking dish. Bake for 50 to 60 minutes at 350°. Stir at 15 minute intervals while baking.
Mix instant pie mix (your choice of flavor) and milk until thickened, then fold in sour cream and 1/2 of the Cool Whip. Put into the pie crust; let set in refrigerator. Put Cool Whip on top of pie just before serving.
Crumble corned beef in bottom of well-greased 8 x 12-inch pan. Pat dressing over corned beef. Spread sauerkraut over top. Then cover top with Swiss cheese.
Cream butter, milk and powdered sugar well. Add coconut and walnuts; roll mixture into small bite size balls and chill. Melt wax and chocolate chips in a double boiler. Place toothpicks in the chilled balls and dip in the chocolate; chill and re-dip. Chill and remove toothpicks.
Mix equal parts of breadcrumbs and Parmesan cheese. Add parsley to taste. Dip chicken pieces in melted butter and roll in crumb-cheese mixture. Spray pan with nonstick spray. Bake at 350° for approximate cooking time: boneless 30 minutes, with bone 45 minutes.
Combine and mix well. Shape in 2 rolls. Wrap in foil. Tie ends. Refrigerate 24 hours. Don't remove foil; place in pan. Cover with water. Bring to boil and boil 1 hour. Punch holes in foil to drain over rack. Re-wrap and refrigerate.
Cut celery and carrot slices diagonally. Pour dressing over combined vegetables. Toss. Cover and marinate in refrigerator for 4 hours or overnight.
Prepare a pie crust in a 9 x 13-inch pan. Bake until flaky, not done.
Mix together with a wire whisk and chill at least 4 hours. Serve with vegetables or chips.
Mix yogurt, horseradish, onion and chives together. Serve heated with roast beef or chilled for baked potatoes.
Dissolve sugar and gelatin in boiling water. Add additional water and mix. Add rest of ingredients except 7-Up. Freeze overnight or longer. At time of serving, remove from freezer 1 hour prior to serving (if not too hot) and add ginger ale, 7-Up, etc., to make as many servings as you need. Mixture can be refrozen. Serves up to 50 punch servings.
Mix well and make into medium balls. Pour 1 can Hunt's tomato paste over top. Bake for 1/2 hour at 350°.
In blender, mix eggs, flour, milk and salt. Blend until smooth. Let batter stand 1 hour. Sprinkle juice of 1/2 lemon over apple slices. In a 12-inch skillet (that can go in oven), heat 2 tablespoons butter. When bubbly, pour in batter. Cover with apple slices and bake in 375° oven for 10 to 15 minutes. Dot with 2 tablespoons butter; sprinkle sugar and cinnamon mixture over apples. Return to oven for 2 minutes.
Arrange apples in buttered 9-inch pie pan. Sprinkle with bourbon, then with 1 tablespoon sugar and the cinnamon. Pour butter into a bowl. Add 3/4 cup sugar, flour and egg and stir until smooth. Spread batter over apples; sprinkle with 1 tablespoon sugar.
Cook first 3 ingredients in 1 tablespoon butter in a heavy saucepan over medium heat, stirring constantly, until tender. Drain. Press mushroom mixture, crabmeat and artichoke hearts between paper towels to remove excess moisture; set aside. Melt 1/2 cup butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in white wine and remaining ingredients.
In top of a double boiler over hot water, melt chocolate pieces and peanut butter. Remove from heat. Stir in condensed milk; mix well. Spread fudge in a lined 8-inch square pan. Chill until firm. Turn fudge out and cut into 1-inch squares. Makes 1 1/2 pounds of candy.
Melt butter and add sugar, cocoa and milk. Let boil for a couple of minutes. Remove from heat; add vanilla, peanut butter and oats. Can either dip out and make cookies or spread all the mixture into a pan and dip out when desired.
In large saucepan, brown meat lightly; drain off excess fat. Add onion, garlic, tomato paste, water, parsley, basil, 1 1/2 teaspoons salt and pepper. Simmer, uncovered, about 30 minutes; stir occasionally.
Melt butter in frying pan over low heat. Add oysters until they curl. In a separate pan, combine milk and half and half. Scald it and combine with oyster mix after they curl. Garnish with paprika and serve with oyster crackers.
Mix all ingredients together well with a fork. Make into cakes. Fry on both sides until golden brown. Drain on paper towel to absorb the grease. Serves 4.
Place chicken breast in a pan. Add 1/2 cup water. Bake at 350° for about 35 minutes. Pour cream of chicken soup over chicken and bake another 10 to 15 minutes.
Grease pan. Layer pineapple and cherry pie filling. Prepare yellow cake mix as directed on box. Pour cake mix over pineapple and cherries; add walnuts. Bake at 350° for 1 hour; spread coconut over top and dot with oleo. Return to oven for 1/2 hour.
Combine eggs, mayonnaise, onion, salt and pepper. Add vinegar and mash to smooth paste. Spread on bread. Fasten two opposite corners of bread together with toothpicks forming lily shape. Decorate with carrot stick for center of lily and pickle slices for leaves. Makes 4 servings.
Mix syrup, sugar, flour & salt. Stir and add melted oleo and vanilla. Mix well and add eggs. Mix well & add chopped pecans. Mix and pour in unbaked pie shells and decorate with pecan halves. Preheat oven to 350 degrees and bake for 20 minutes, then lower the temperature to 325 degrees and bake until firm in center and light brown in color. Bake approximately 1 hour and 10 minutes.
Peel eggplant. Cut into small cubes. Boil in salted water until tender. Drain and mash. Fry onion in butter or bacon grease until tender. Add eggplant, tomatoes, salt, pepper and 1/2 of bread crumbs. Mix well. Add eggs and cheese. Pour into greased baking dish. Sprinkle the remaining bread crumbs on top. Bake at 350° until eggs are done and crumbs are brown.
Put all in bowl and mix together with mixer. Beat for a long time for frosting to remain stiff.
Beat eggs and sugar, add undrained pineapple, flour, soda, salt and vanilla. Beat well. Add nuts and mix well. Pour into 11 x 17-inch jelly roll pan. Sprinkle coconut on top and bake at 350° for 20 to 25 minutes. Remove from oven. Spread glaze on top and sprinkle with 1/2 cup chopped nuts.
Make roux by browning oil and flour until it reaches the color of a paper bag. Add water and chopped onions, garlic, bell pepper and spices, including bay leaves. Cook until tender. Then add seafood, green onions and parsley. Add okra last and turn off the heat.
Butter a solid angel food cake pan or Bundt pan. Place nuts in bottom of pan, covering completely. Place the frozen dough balls on top. Sprinkle the pudding mix on top of dough balls.
Mix hash browns, cheese, sour cream, soup, butter, salt and pepper. Put in greased 9 x 12-inch pan. Mix butter and crushed corn flakes and spread on potato mixture. Bake at 350° for 45 minutes.
Cut shortening into flour with pastry blender or fingers until mixture has consistency of coarse corn meal. Add, stirring quickly, the egg, buttermilk and raisins. Turn dough onto a well floured board. Knead dough lightly and shape into an 8-inch circle and place in greased pan. With a sharp, lightly floured knife, cut a cross into the top of the dough. Bake at 400° for 40 minutes or until golden brown.
Brown meat and onion; add remaining ingredients. (Line casserole with tortillas, broken in pieces.) Pour in 1/2 meat mixture and then shredded cheese. Repeat. Bake in 350° oven until bubbly, about 20 to 30 minutes.
Cook noodles according to package directions for 5 minutes and drain. Toss with 2 1/2 cups sauce and meat. Combine remaining ingredients for filling. Turn 1/2 noodle mixture into 3-quart casserole. Spread cheese filling over noodles. Cover with remaining noodles. Top with remaining sauce. Sprinkle with additional Parmesan cheese. Cover and bake at 350° for 35 to 40 minutes. Serves 4 to 6.
Mix potatoes, sugar, 1/2 cup butter, eggs, vanilla and milk together and put in baking dish. Mix remaining ingredients for topping. Bake at 350° for 25 minutes.
Place blueberries in 2-quart baking dish. Combine all other ingredients until crumbly and sprinkle over blueberries. Bake at 350° for 45 minutes.
Have all ingredients measured and ready. Set wok or skillet over fire and heat for 30 seconds on high. Add 2 tablespoons of oil and heat for 30 seconds on high. Add shrimp and stir-fry for about 1 minute or until they turn pink. Add wine and stir for 30 seconds. Remove shrimp from wok and set aside. Add more oil to wok and reheat. Add beans and garlic to wok and stir-fry for 2 to 3 minutes. Add soy, salt, sugar, pepper and shrimp. Add chicken stock and bring to a slow boil. Add cornstarch mix and stir until it thickens. Slowly add egg, stirring constantly, while adding. Remove from heat; stir in scallions and serve at once over rice.
Mix sugar, flour, nutmeg and raisins in a bowl. Add apples, coating them well. Put the mixture into the pie shell. Make the Crumb Topping.
Boil first 4 ingredients together. When you take from fire, add a generous lump of butter and vanilla. Let cool and serve warm or cold as you prefer.
Dissolve soda in buttermilk. Sift flour and other dry ingredients together 3 times. Cream sugar and butter; add eggs and beat well. Mix jam, nuts, coconut, raisins and vanilla. Mix all ingredients together. Place in two 9-inch cake pans. Bake at 350° until done.
Preheat oven to 375°. Cream the butter and sugar together. Add eggs, milk, vanilla, salt and potatoes. Mix well. Pour into pie shell. Bake 40 minutes at 375°.
Trim crust from sliced bread and add butter to each slice. Spread mustard over top. Cut each slice in 4 squares and arrange on baking sheet. Cut ham and cheese into squares and place on top of bread. Then top with a pineapple chunk and secure with a toothpick. Bake until cheese melts about 8 to 10 minutes in 450° oven.
Combine first four ingredients. Combine dry ingredients. Mix together and beat well. If desired, add 1/2 cup nuts and 1/2 cup coconut. Bake at 350° approximately 25 minutes in oblong pan.
Combine butter and milk in glass bowl. Microwave on high for 45 to 60 seconds or until butter is melted. Add frosting mix. Microwave on high until frosting is blended, stirring frequently. Stir in extract and food coloring. Drop by teaspoonfulls onto waxed paper; cool. Chill until firm. Makes 6 dozen.
Beat softened cream cheese until fluffy. Beat in milk until smooth. Add lemon juice and vanilla. Pour into crust. Chill 3 hours. Top with desired amount of pie filling.
In a small bowl, stir together vinegar and dry mustard. Add honey, green onions, Dijon-style mustard, thyme and oregano; mix well. Great dip for chicken nuggets or chicken fingers.
Cook sausage. Drain. Keep drippings. Saut celery and onion in sausage drippings and drain. Combine all ingredients. Blend well. Bake at 350° for 30 minutes.
Combine cornmeal, cold water and salt. Stir into boiling water. Stir constantly over low heat for 15 minutes. Add 2 tablespoons butter and stir. Stir until thickens. Spread on polenta board or on individual plates. Sprinkle each serving with melted butter (optional) and Parmesan cheese. Spread on sauce and more cheese. Grab your fork, mark off your area and enjoy.
In a microwave safe bowl, stir sugar, cornstarch, and apricot nectar until smooth. Microwave uncovered 6-10 minutes until slightly thickened. Stir in vanilla. Refrigerate. In a large bowl combine fruit. Drizzle with dressing. Gently toss to coat fruit. Cover and refrigerate until ready to serve.
Cook bag of egg noodles as directed. Put noodles in a big casserole bowl and add soups, tuna fish and grated cheese. Stir. Add milk until desired texture. Top with crushed potato chips. Bake at 350° for 30 minutes.
Cube salt bacon very tiny. Put peeled, sliced potatoes in water. Chop 2 onions fine. Cook over medium fire until meat is done. Salt to taste. Usually has enough in bacon. Mash with potato masher. Add can cream to taste. Thicken with a little cornstarch. Slice eggs over top of each soup bowl. This is a hearty soup served with cornbread.
Mix well in large container. Use 1/4 cup mix to 1 cup hot water.
Cook onion in a skillet with hamburger. Drain. In a 9 x 13-inch pan, spread hamburger. Place frozen Tater Tots on top of hamburger. Pour chestnuts on Tater Tots. Mix soup with 2/3 can water. Pour over Tater Tots. Sprinkle with 1/2 of both kinds of cheese. Bake 30 to 40 minutes at 350°.
Combine all ingredients. Stir well and add mayo. Toss just enough to mix. Chill.
Mix ingredients together. Roll into balls or spread in a 9 x 13-inch pan. Refrigerate 2 hours. Bake at 325° for 25 to 30 minutes.
Drain fruits and reserve 1 cup of the juice. Combine fruit, pudding (dry), Tang powder and reserved juice. Chill thoroughly. For eye-appeal, serve in clear glass bowl.
Cream butter, sugar, eggs and vanilla together. Add flour and mix well. Pour half the batter into a 13 x 9-inch rectangular ungreased pan. Spread pie filling and then pour rest of batter on top, spreading evenly. Bake in 350° oven for 45 minutes. Cool and cut in same pan.
Brown hamburger with chopped onions; drain on paper towels. Spread beans on bottom of baking dish and cover with hamburger mix. Spread on chiles. Cover with cheese and top with picante sauce. Bake at 350° for 30 minutes. When done, mound guacamole in center with sour cream around. Garnish with black olives. Serve with corn chips.
Mix all ingredients, except crackers and oleo. Rub casserole dish with oleo. Pour mixture into casserole dish; smooth over top. Put the crushed crackers on top. Bake for 30 to 40 minutes in a 350° oven, or until bubbly and brown.
Layer the first seven ingredients. Prepare dressing. Mix the mayonnaise, sugar and Ranch dressing. Seal and let set for 12 hours. Add Cheddar cheese. Mix just before serving.
Cream sugar and butter. Gradually beat in one egg at a time. Add flour gradually. Add lemon extract and 7-Up. Pour into a well-greased Bundt pan. Bake for 1 1/4 hours at 325°. Allow to cool in pan.
Cream shortening, eggs and sugar. Add other ingredients and mix well. Bake 30 to 40 minutes at 350°.
In blender or food processor, combine juice concentrate, cream cheese and pudding mix; process until smooth. Transfer to large bowl; fold in whipped topping and strawberries. Transfer to pie crust; spread evenly. Cover and refrigerate until firm, at least 2 hours.
In large mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda and 1/2 tsp. salt. Add milk, water, oil, eggs and 2 tsp. vanilla; blend until moistened. Beat for 2 minutes, batter will be thin. Pour into 2 greased and floured 9 inch round cake pans. Sprinkle 1/3 cup morsels over each cake. Bake at 350 degrees for 25 - 30 minutes or until toothpick comes out clean. Cool in pans on wire rack for 10 minutes. Remove cakes to wire racks and cool completely.
Preheat oven to 375°. Lightly grease two baking sheets. In a small bowl, stir together flour and baking soda. Set aside.
In saucepan, bring 2 inches of water to boiling. Add carrots and potato; cover and simmer about 25 minutes or until very tender. Drain. Beat or mash until smooth. Add remaining ingredients and reheat if necessary. Serves 4.
Cream sugar, Crisco and butter on low until smooth. Add eggs, one at a time. Beat well. Sift flour, salt and baking powder. Add to batter at 1/2 cup at a time. Alternate with milk. Add flavoring and coconut. Pour into a greased and floured tube pan. Bake at 315° for 1 hour and 30 minutes. Moist and delicious.
Mix together flour, margarine and chopped nuts. Press with hands into glass 9 x 13-inch dish. Bake at 350° for 10 minutes. Cool.
Brown ground beef, green pepper and onion. Add salt, pepper, sugar and Italian spice to taste. Add tomatoes, tomato sauce and water. Bring to boil. Let simmer 15 minutes. In 9 x 13-inch pan, layer meat sauce and noodles (uncooked). Add remaining sauce. Top with 8 ounces part-skim Mozzarella cheese. Bake at 350° for 45 minutes. Serves 8.
Wrap each chicken breast in strips of bacon and dried beef, securing with toothpicks. Place chicken in a 13 x 9-inch baking dish. In a bowl, mix soup and sour cream. Pour over chicken. Sprinkle almonds on top. Bake at 200° for 3 hours (slow cooking makes very moist and tender). Great served with brown rice.
Cut skinless chicken breasts in half, if not already cut. Wash and drain. Mix cheese and mayo. Spread over chicken and put on a baking sheet or shallow baking pan. Sprinkle with lemon pepper. Bake 25 to 30 minutes at 350°.
Take baking potatoes and slice them 1/2 to 3/4 inch thick; do not peel. Peel and slice onions 1/4 to 1/2 inch thick. Place on heavy foil a slice of potato and a slice of onions alternately until together, then sprinkle with garlic, salt and pepper. Wrap in foil. Bake at 350° about 1 hour.
Shape sausage into a large patty and brown 5 minutes on each side. Drain off fat and break into pieces. Put sausage into a kettle. Return 2 tablespoons of fat to the pan and saute the onions. Stir in potatoes, salt, pepper, basil and water. Cover and simmer 15 minutes. Stir in corn and corn liquid and evaporated milk. Cover and heat almost to boiling. Serve with French bread.
Mash potatoes. Put in butter, pineapple, cinnamon and 1 cup marshmallows; stir together. Bake for 1/2 hour at 300°, then put 1 cup marshmallows on top for the remaining 15 minutes. Should be golden brown. I usually double for Thanksgiving.
Brown ground beef and onions. Add the rest of the ingredients. Let cook 6 hours on low.
Mix all ingredients and beat 30 seconds. Pour into greased loaf pan. Bake at 350° for 45 to 60 minutes. Test with toothpick.
Mix together ingredients. Heat 3 tablespoons of olive or salad oil in skillet. With wet hands, make into 16 meat balls. Brown slowly in oil, turning over with a rubber spatula to keep round and not break apart. Let meat balls get a little crispy on outside.
Combine first 6 ingredients in Dutch oven. Bring to boil. Cover. Reduce heat and simmer 1 hour or until chicken is tender. Strain; reserve broth. Remove and discard onion, celery, parsley and bay leaf. Remove and discard skin from chicken. Bone chicken and finely chop meat; set aside.
Roll canned biscuits out on floured surface one at a time. Spoon sugared apples on dough. Fold and seal edges with fork. Oil a 9 x 13 x 3-inch pan, coat both sides of pies in pan so oil will be even for browning. Bake at 350° until brown. Check both sides to ensure even browning.
Preheat the oven to 350°. Peel, core and de-seed apples. Cut into slices. Wash apple slices and put into a large bowl. Set aside.