HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Spray 9x5-inch loaf pan with non-stick spray. Dust lightly with flour. Combine raisins and water; set aside for 30 minutes. Combine flour, baking soda, sugar substitute, cinnamon and salt in large mixing bowl. Add raisins with liquid, egg, vanilla and oil. Mix just until dry ingredients are moistened. Pour into prepared pan. Bake for 40 to 45 minutes until golden brown and firm to the touch. Let stand 5 minutes; remove to cooling rack. Serve warm or slice and toast.
Make day before serving. Mix cream cheese, brown sugar and vanilla until it becomes smooth. Place in refrigerator overnight. Slice fruit and soak in lemon juice or salt to prevent discoloration. Arrange and serve.
Cook flour, vinegar, sugar, egg and pineapple juice until thick, stirring constantly. Refrigerate while peeling and dicing apples. Fold all ingredients together and let set for at least 1 day.
Soften cream cheese in microwave. Add sour cream, oregano and garlic powder; spread in 9-inch pie plate. Spread sauce, then a layer of peppers. Bake at 350° for 10 minutes; remove and sprinkle with cheese. Bake 5 to 10 minutes. Serve with tortilla chips!
Mix all ingredients in large bowl with mixer. Pour into well-greased 9-inch round pans (2 of them) or 10 x 15-inch baking pan. Bake at 350° for 25 minutes or until done.
Shred cabbage. Combine ingredients; mix well. Add cabbage; marinate 3 to 4 hours.
Preheat oven to 350°. Mix the flour, sugar, milk, vanilla, cinnamon and melted margarine together until well blended. Fold in the apples. Pour into a 13 x 9-inch baking pan. Bake for 35 to 45 minutes, until done. Sprinkle a little sugar and cinnamon on top, if desired.
Melt yeast in hot water. Add rest of box. Mix and roll out to pizza size. Slice pepperoni and layer slices with slices of Mozzarella and spread on dough. Roll and shape like horseshoe. Brush with beaten egg yolk. Bake for 10 minutes at 400° and 20 minutes at 350°.
Fry bacon in oil until crisp; drain. Beat eggs with salt and pepper; add cream and cheese. Cook pasta in salted, boiling water. Drain. Preheat saucepan; add noodles. Pour in egg and cream mixture; toss to coat. Add bacon. Continue to toss until mixture thickens. Top with green onion or parsley. Makes 4 servings.
Mix all ingredients and pour in a greased 9 x 13-inch pan. Sprinkle more corn flakes on top and pour an additional 1/4 cup butter over top. Bake at 350° for 45 to 55 minutes, until top begins to brown.
Rinse 2 cups bean mix. Place beans in slow cooker. Cover with water 2-inches above beans and soak overnight. Drain beans. Add the water and next 4 ingredients. Cook on high in slow cooker for 1 hour. Reduce to low and cook for 6 hours or until beans are tender. Add remaining ingredients and cook on low for 1 hour.
Pour the boiling water over the bulghur in a large bowl. Cover the bowl; let stand 2 hours. Drain off any excess water from the bowl. Add the cucumbers, radishes, mint, olive oil, onions, lemon juice, salt and pepper to the bulghur. Toss the mixture until all the ingredients are thoroughly blended. Refrigerate the tabbouleh salad until ready to serve.
Mix all ingredients well. Put in medium casserole which was sprayed with Pam. Bake at 350° about 1 hour or until golden brown.
In a small saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rhubarb is tender. Cool for about 30 minutes. In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade. Pour into a freezer container; cover and freeze until firm. Let stand at room temperature for 45 minutes before serving. For individual servings, scoop 1/3 cup into a glass and fill with soda. To serve a group, place all of mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately. Serves 10.
Mix all ingredients together except meat and cheese; pour in greased 9-inch square pan. Sprinkle meat and cheese on top and press gently under surface with spoon. Bake 40 minutes at 350°.
Bring water to a boil in large skillet; add carrots, cinnamon, cumin and ginger. Reduce heat, cover and simmer for 10 minutes. Add honey and lemon juice; bring to a boil. Boil, uncovered for 4 minutes or until liquid evaporates and carrots are tender.
Preheat oven to 350°. Cream the sugar and butter with mixer. Add remaining ingredients, except crust and whipped cream; blend well. Pour mixture into prepared crust. Bake 40 to 45 minutes or until a knife inserted in the center comes out clean. Cool on wire rack. Good served with whipped cream.
In a bowl, mix the ground beef, salt, pepper and Worcestershire sauce. Roll into 8 patties. Top 4 of the patties with the cheese mixture and top them with the other 4 patties. Seal the edges tightly and broil.
Boil cranberries according to directions on package. Add sugar and jello. Stir well until jello is mixed. Add pineapple and applesauce. Cool in refrigerator until serving time.
Brown beef in skillet; drain. Add garlic and onion; cook 5 minutes. Add tomatoes, corn, water, chili powder, cumin and salt. Stir while slowly adding cornmeal. Cook until thick. Add olives and pour into greased casserole. Bake at 350° for 1 hour. Serves 8 easily.
Boil and cool chicken; remove from bone and chop. Place in large bowl. Add rest of ingredients and toss to mix. Cover and refrigerate approximately 2 hours before serving. Great in sandwiches, too!
Line bottom of casserole dish with 1 1/2 cups Fritos. Sprinkle onion evenly over Fritos. Top with 1/2 cup grated cheese. Pour heated chili on top and cover with another layer of Fritos and cheese. Bake at 375° for 10 minutes.
Boil first 6 ingredients and allow to get cold. Mix vegetables and pour dressing over them. Mix well. Refrigerate 12 hours before serving. Overnight is fine. Stir well and drain before serving. Save liquid. Marinate leftovers.
Add tomato puree to beef broth. Set aside. Peel and dice carrot, onion and celery. Shred cabbage. Combine these together. Cover with water. Cook until tender. Do not drain. Add to the beef broth. Add salt and pepper to taste and 1 heaping spoonful of parsley flakes. Simmer 15 minutes.
Soak angel food cake in rum or sherry flavoring (slice). Line glass bowl with layer of cake, then prepared custard and pie filling. Put fruit slices around side. Repeat layers to top of bowl. Spread with Cool Whip. Decorate with fruit slices.
In a large bowl combine 2 cups of flour, yeast and salt. Add 2 cups water. Beat with electric mixer on low for 30 seconds. Beat on High 3 minutes. Stir in as much remaining flour as you can. Knead in enough remaining flour to make a stiff dough (8 to 10 minutes). Place in greased bowl. Cover, let rise in warm place until double (1 to 1 1/2 hours). Punch down. Divide in half. Cover; let rise 10 minutes. Grease baking sheet (cookie pan). Roll into long loaves. Brush with egg whites and water. Bake at 375° for 20 minutes. Brush with whites and put onion powder and cornmeal on top of loaves. Bake for 20 to 25 minutes.
Mix softened cream cheese, soup and chopped pepperoni. Spread on rye. Bake for 20 minutes at 350 degrees or until hot.
Brown hamburg in large skillet (crumble). Season with onion salt, garlic salt, salt and pepper and Accent. In large pot, bring to slow boil, milk, butter and mustard. Add the hamburg; bring to slow boil. Add water and flour mixture to the large pot until desired thickness. Serve over toast. Makes 6 servings.
Put 1 cup rice in large Dutch oven (4 quart stainless steel kettle with lid). Cover with 1/2-inch water. Start on high. Add 1/2 cup sugar and 1/2 teaspoon of salt. Bring to a boil and add milk. Turn to medium. When boils, turn to low and add raisins (optional). Simmer 30 minutes, covered. Remove and let sit off the burner 20 minutes, covered. Mix together the eggs, 1/2 cup water, 1/2 cup sugar and vanilla. Add to mixture and bring to a boil. Put into serving dish. Sprinkle with cinnamon, if desired, before serving.
Mix flour, pepper and salt in plastic bag. Coat chicken with mixture; reserve remaining flour. In skillet, heat 2 tablespoons oil over medium heat. Brown chicken 5 minutes. Add remaining oil. Turn chicken brown 5 minutes. Remove and set aside.
Beat egg in 1-cup measuring cup. Add milk to make 1 cup. Mix dry ingredients with lard, then add egg and milk. Use hands to mix more. Makes 3 double crust, 10-inch pies and 1 single. Can be refrigerated.
Cream sugar and margarine thoroughly. Mix all other ingredients well. Add to sugar and margarine mixture. Pour into pie shell. Bake at 400° for 10 minutes; then bake at 325° for 25 minutes.
In saucepan, combine soup mix and water; heat to boiling. stir in rice; reduce heat. Cover; cook 20 minutes until rice is tender.
Mix rice (and spices), soup and water in a 2-quart greased casserole dish. Add Chinese vegetables and mushrooms. Arrange pork chops on top. Cover. Bake 1 1/2 to 2 hours at 350°. Serve with soy sauce.
Mix thoroughly 1/2 cup soup, beef, onion, egg, bread crumbs and seasonings. Press firmly into 9-inch pie plate. Bake at 350° for 25 minutes; spoon off fat. Frost with potatoes; top with remaining soup and cheese. Bake 10 minutes more or until done.
Mix all ingredients except chips or corn flakes very well and spread evenly into a 9 x 13-inch pan. Top with crushed chips or corn flakes. Bake at 375° for 1 hour or 45 minutes if using a glass pan. You can make this a day before if you add the chips right before baking.
Mix together dry ingredients, then add eggs, sherry or rum and pumpkin and mix well. Add nuts and stir in. Grease and flour 2 large loaf pans or 4 small pans. Bake large pans 45 minutes to 1 hour or small pans 35 to 40 minutes at 350°.
Cook squash for 10 minutes; drain and mash. Add beaten egg and onion to squash. Sift all dry ingredients together. Mix with the squash mixture. Drop by spoonfuls into hot oil. Cook until golden brown, turning once.
Pour boiling water over oleo. Be sure oleo melts. Add sugar and Bran. Add beaten eggs, buttermilk, salt and baking soda. Sift and add flour and Kellogg's All-Bran. Store batter in refrigerator until ready to use. Do not stir batter when filling muffin tins. Bake at 375° for 20 to 25 minutes.
Cream the oleo and sugar together thoroughly. Add mashed bananas and blend. Mix flour and other dry ingredients; set aside. Combine milk, eggs and vanilla. Add dry ingredients alternately with liquid to creamed mixture. Fold in nuts last. Pour into well greased loaf pans and bake at 350° for 45 to 50 minutes or until toothpick comes out clean. Makes 1 regular or 2 small loaf pans. Fill 3/4 full. This recipe doubles well.
Sift the first 5 ingredients into mixing bowl. Add 1 cup tap water, the mayonnaise and vanilla. Beat for about 2 minutes on low to medium speed. Bake at 350° for 35 minutes. Top with Cream Cheese filling or your choice.
Cook carrots in small amount of boiling, salted water until tender. Drain. Combine with onion and green pepper in a bowl. Stir together remaining ingredients and pour over vegetables. Cover and marinate in refrigerator several hours or overnight.
In saucepan, combine sugar, cocoa, milk and butter. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Add remaining ingredients. Drop by rounded teaspoonfuls onto waxed paper. Cool completely. Makes about 5 1/2 dozen cookies.
Brown beef and add tomatoes and Worcestershire sauce with salt and pepper. Bring to a boil.
In small bowl, mix cinnamon and 2 tablespoons sugar. Separate crescent roll dough into four rectangles. Press perforations together on each rectangle. Brush rectangles with melted margarine. Sprinkle cinnamon mixture on 3 rectangles. Top with blueberries. Stack 3 blueberry rectangles on top of each other, then top with plain rectangle. Cut rectangle stack crosswise in half. Cut each half diagonally into 2 triangles. Sprinkle with sugar. Place on cookie sheet, about 1-inch apart. Preheat oven to 375°. Bake 12 to 15 minutes.
Combine raw sausage and cheese in mixing bowl. Add biscuit mix; blend thoroughly. Shape into 1-inch balls; place on cookie sheet. Bake in preheated oven at 375° for 10 minutes, or until brown. Serve hot or cold. Yields 100.
Cook pepper, hamburger and seasoning. Add tomatoes and corn meal. Place in casserole and cover top of mixture with cheese. Bake about 20 minutes or until cheese melts, at 325°.
Mix cake mix and baking powder. Drain fruit and use juice instead of water in cake mix. Put fruit in bottom of well-greased cake pan or 6 1/2 x 10-inch baking pan. Pour prepared mix over fruit. Bake at 350° for about 20 minutes or until toothpick comes clean from the center. One-half cup chopped nuts may be sprinkled over fruit or on top. May be served in bowl with milk as cobbler.
Combine sugar, oil and eggs. Mix dry ingredients and stir all together. Pour in long greased pan. Cook for 25 minutes or less at 350°. Let cool. After cake is cool, spread a 7-ounce jar of marshmallow cream on top.
Fry bacon and drain off most of the grease. Saute onion. Add catsup, mustard and brown sugar. Mix well and combine with bean mixture. Bake at 350° for 45 minutes.
Beat together the eggs, butter, sugar, vanilla and scalded milk. Pour over bread and raisins. Sprinkle cinnamon over top. Place casserole in pan of water. Bake at 350° for 1 hour.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and add cereal. Stir until well coated. Press mixture evenly into buttered 13 x 9 x 2-inch pan. When cool, cut into squares. Makes about 24 (2 x 2-inch) squares.
Cream sugar and butter. Add flour, baking powder, salt, vanilla and egg yolks. Pack this crumbly mixture into a buttered 9 x 12-inch pan. Beat the egg whites until fluffy, then beat in the brown sugar. Stir in nuts or chocolate chips. Spread this topping on top of the first mixture; place the pan into a moderate oven for about 30 to 35 minutes. When cool, cut into bars.
Bring to a boil, butter, cocoa, oil, and water. Combine flour and sugar. Add liquid mixture to flour and sugar. Beat. Add eggs, buttermilk, and vanilla and stir until ingredients are combined. Mixture will be thin. Bake at 400° for 30 minutes.
Cream butter and sugar. Add eggs and beat. Add other ingredients as listed. Gradually add enough flour to make a stiff dough (about 2 1/2 pounds). You may let the dough rest one hour before rolling (this is optional). Roll and cut with cookie cutters. Bake at 375° until slightly brown. Eat and enjoy! Happy holidays.
Mix sugar, margarine and syrup. Bring to a boil. Cook 5 minutes. Stir in peanuts, soda and vanilla. Pour over popped corn and mix well. Pour in large pan. Bake 1 hour at 250°. Stir every 15 minutes. Spread on foil to cool using a fork to separate.
Cook together flour and milk until thick. Cream cooked mixture with Spry. Gradually add powdered sugar and vanilla.
Cook spinach; drain. Add cream cheese, onion and 1/2 sick of butter. Put in small baking dish. Put bread crumbs and melted butter on top. Bake for 35 to 45 minutes at 350°.
Put marshmallows, sugar, jello and lemon juice in hot water. Put in refrigerator until it starts to jell. Add nuts, pineapple creamed with cheese, whipped cream and salt. Mix together. Pour all ingredients into mold or dish. (Grease mold with salad dressing.)
Thaw out bread. Butter an angel food pan. Tear off pieces of bread and roll in butter (walnut size pieces). Place in bottom of pan, continuing this until bread is completely used. Follow cooking directions on bread package, only cook a little longer. When done, turn onto a plate and serve hot.
Mix two eggs, margarine and cake mix. Mixture will be very thick. Spread into greased and floured pan. Spread pineapple on top. Mix sugar, cream cheese and 2 eggs. Pour over pineapple. Bake at 350° for 30 minutes or until golden brown. Turn oven off and let cake stand in oven for 30 minutes longer.
Mix the soda and water. Pour over raisins and let stand overnight without stirring. Sift together the dry ingredients and stir into raisins with spoon. Add oil and mix well. Stir in nuts.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. Combine cake mix, eggs, water, flour and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chocolate chips. Pour into pan. Bake for 35 minutes. Cool completely. Top with Cool Whip. Place sliced bananas on top. Drizzle with chocolate syrup. Top with walnuts or pecans. Garnish with maraschino cherries.
Mix egg into Ricotta cheese. Mix all ingredients together in 2 1/2-quart casserole dish. Bake at 350° for 30 minutes. You may substitute cottage cheese for Ricotta. I also add about 1 pound of ground beef, cooked and drained.
Cream sugar, salt and butter together. Beat in mustard and eggs. Add vinegar and water. Cook, stirring constantly, to a good rolling boil. Pour hot over potatoes or coleslaw.
Beat margarine and sugar until creamed. Add beaten eggs to sugar mixture and blend. Add milk and sweet potatoes and blend. Add vanilla and coconut.
Pour boiling water over bulgur wheat; let set for 1/2 hour. In separate bowl, mix together oil, lemon juice, salt and garlic powder, then stir. Add tomatoes and olives to wheat mixture; mix. Next pour in oil mixture and stir well. Chill for a few hours, then serve.
Cook beans with onion until almost done. Add garlic salt, pepper, cumin, salt, pepper, green chili, yellow chili and green chilies and cook 15 minutes. Add tomatoes, ground beef and butter. Cook 30 minutes longer.
Mix together yeast, warm water and sugar. Let stand 16 minutes. Cut shortening into flour, baking powder and salt. Combine the two mixtures and knead dough adding flour until dough is not sticky. Make rolls and let rise 30 minutes. Bake at 425° for 20 minutes.
Mix jello and water. Add cream cheese and mix real well. Add pineapple, Coke, nuts and cherries. Mix well. Chill 4 to 5 hours before serving.
Beat eggs; add other ingredients. Bake in pie shell at 350° for 30 to 35 minutes.
For each cup of large pecan halves, melt 2 tablespoons of butter in a shallow pan. Spread pecans evenly in one layer and bake in a slow oven (300°) for 30 minutes. Stir several times during the baking. Mix 2 teaspoons of soy sauce, 1/2 teaspoon of salt and 3 dashes liquid hot pepper. Pour into toasted nuts, turning them so the seasonings will be evenly distributed. Spread on double thickness of paper towels to cool.
Chop up everything. Cook macaroni and drain. Toss with cheese. Mix in rest of ingredients. Pour on dressing. Chill. Eat and enjoy.
Peel potatoes and boil until tender. Drain and mash or force through sieve or food mill. Spread on paper towels to remove excess moisture. Beat eggs to blend in a medium-sized bowl. Add potatoes and other ingredients to eggs and mix until blended. Shape into balls about the size of large walnuts. Add more bread crumbs if mixture is too soft to handle. Drop balls into boiling salted water. After they rise to the surface, cook about 3 minutes. Remove with a slotted spoon. Serves six.
Mix together yeast and water and set aside. Mix the remaining ingredients, then mix in yeast and water. Make this mixture at least 24 hours before using. Put in a sealed bowl in refrigerator. This will keep about 1 week, but best if used within the first 4 days. When ready to use, grease muffin tins and spoon in mixture about 3/4 full. Bake at 425° until done or test with toothpick.
Brown sausage and crumble; drain fat and cool. Combine all ingredients. Roll into 1-inch balls. Place on baking sheet 2 inches apart. Bake at 400° for 15 to 20 minutes or until puffed and brown. Cool on wire rack or paper towels.
In blender, place cottage cheese, pineapple juice, sweetener and the extracts. Process until smooth. Place banana strips in bottom of medium size dessert dish. Pour cottage cheese mixture over the bananas. Top with crushed pineapple. Refrigerate one hour before eating.
Mix all and pour into 2 (9-inch) pie shells. Bake at 350° for 1 hour.
Cook tapioca puddings in water for 3 minutes. Add gelatin, then cool until slightly jelled. Drain pineapple thoroughly; add, along with whipped cream to the pudding mixture. This salad does not get stiff enough to set in a mold, so put in a dish and refrigerate. Whipped topping may be substituted for whipped cream.
Preheat oven to 325°. Sift dry ingredients together. Beat eggs. Add oil, sugar, zucchini and vanilla; mix well. Add dry ingredients; mix well.
Prepare gelatin using 2 cups of water. Let cool and set in soft gel (do not put in icebox). This takes about 3 hours. Whip vigorously. Put cottage cheese through a food mill or press with the back of a spoon through a strainer. Add to pineapple, mayonnaise, salt and lemon. Chill in 12 individual molds or a 2-quart flat Pyrex dish which has been greased with mayonnaise. Serves 12.
Stew mincemeat and water until thick. Cream sugar and shortening (melted and cooled). Add egg and salt. Dissolve the soda and put in mincemeat mixture. Add baking powder and flour. Drop on buttered baking sheet by teaspoon. Bake at 375° for 8 to 12 minutes.
Combine all ingredients; beat 4 minutes. Pour into greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
In saucepan, cook onion in water until tender. Add cauliflower, undrained mushrooms, bouillon granules and dry mustard. Bring to a boil. Reduce heat; cover and simmer the vegetable mixture about 8 minutes, or until cauliflower is just tender. In screw-top jar, combine milk and cornstarch; shake well. Stir into hot vegetable mixture. Cook and stir over medium heat until thickened and bubbly. Stir in shredded cheese and pimento. Heat through, stirring to melt cheese. Makes 4 servings.
Sprinkle gelatin over water. Heat slowly until gelatin is dissolved, stirring constantly. Add apple juice and chill until syrupy. Fold in remaining ingredients and pour into a 1 quart mold. Chill until set.
Combine everything and pat into dish or loaf pan. Score with a spoon handle and fill score marks with ketchup.
Mix together the beef, onion and egg. Combine soup and water. Add 4 tablespoons soup to beef mixture (save rest of soup for later). Add enough bread crumbs so meat will hold together. Form into balls; brown in small amount of oil on both sides. Pour off grease. Put rest of soup on top of meatballs and simmer for 15 minutes. Serve with rice or mashed potatoes.
This makes a three layer cake or cut one cake in half and place one half on top of the other and in this way have a cake and a half.
Place roast in roast or baking pan. Insert meat thermometer in thickest part of roast. Roast, uncovered, in a 325° oven about 2 1/2 hours or until meat thermometer registers 170°.
Mix ingredients well. Pour into baking dish. Top with bacon slices. Bake at 400° for about 1 hour.
Remove chile stems, seeds and bad spots. Rinse chiles in cold water. Soak chiles in cold water 1 to 2 hours, until pods are tender. Place chile in blender with 1 to 2 cups water. Blend chile until it resembles tomato sauce in consistency. Saute onion in butter. Add chile and seasoning to onion. Simmer 1/2 hour. Makes 1 quart.
Layer in casserole the sauerkraut, apples and brown sugar. Cover and bake at 350° until apples are tender. Delicious served with pork.
Fry bacon; drain and save 6 tablespoons grease. In a saucepan, warm ketchup, onion, mustard, vinegar, brown sugar, King syrup, baking molasses and bacon grease until hot. Stir bacon into beans, then pour sauce over beans in a baking pan. (Best to use an old iron pot.) Stir every now and then after it bubbles. Don't let it get too thick; best when juicy. Bake at 350° until the way you like them (thick or thin).
Dissolve sugar in water; add the grated lemon and orange rind. Boil gently for 10 minutes. Let mixture cool, then add the juice of 3 lemons. Chill and when ready to serve, add chilled pineapple juice, orange juice and ginger ale. Base can be made several days in advance and stored in the refrigerator until ready to use.
Mix together all ingredients, except tortillas and cheese. Dip tortillas in hot oil until soft. Fill with chicken mixture. Roll and top with cheese. Bake at 350° for 20 minutes or until cheese is bubbly.
Combine cheeses; mix until well blended. Add remaining ingredients; mix well. Mold into bell shapes, using cold pack containers lined with plastic wrap. Chill until firm; unmold. Garnish with whipped parsley and pimiento strips. Yield: 2 bells.