HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together; batter will be very stiff. Add a few drops of water if necessary. Pour into 9 x 9-inch pan and bake at 375° for 30 to 35 minutes.
Mix all ingredients in skillet and cook on high, stirring frequently until cooked. Serve on low-fat hamburger buns. Serves 6.
Mix all ingredients together, except cheese. Butter a casserole dish (4-quart). Sprinkle some of the cheese on bottom and sides. Layer mixture with cheese. Sprinkle more cheese on top. Bake at 350° until top is browned, about 45 minutes.
Mix all together. Drop by 1/2 teaspoonfuls on cookie sheet. Flatten with 1/2 pecan. Bake at 300° for 14 to 16 minutes. Do not overbake. (A delicious cheese treat for your appetizer table or to accompany soup or salad.)
In a bowl, mix eggs, milk, sugar, cinnamon, and bananas; mix well. Work in baking mix; add nuts. Pour into greased muffin tin. Bake at 350° for 25 minutes. Serve with Lite cream cheese or cinnamon butter. Makes 12 muffins.
Combine melted butter, flour, pepper, and salt in a large bowl. Gradually stir in milk. Microwave for 2 minutes. Add cheese and corn. Stir to blend. Beat egg yolks. To prevent egg yolks from cooking in hard lumps when added to the cheese sauce, add a little cheese sauce to the yolks and stir well. Then add this mixture to the bowl of cheese sauce; blending well. Beat egg whites with an electric mixer until soft peaks form. Fold egg whites into cheese sauce until just blended. Pour into a buttered 2 quart souffl dish. Bake at 350 degrees for 45 minutes. Serve immediately.
Mix all ingredients. Pour into a 3-quart casserole. Bake at 350° for 25 to 30 minutes.
Peel avocado and cut into chunks. Blend in blender with sour cream and cream; blend briefly and then add rest of ingredients. Blend until smooth (several minutes). Cover and chill with plastic film on surface of mixture so it will not darken. Makes 2 cups.
Soften cream cheese; mix with 1 can drained shrimp and 1/3 bottle of sauce. Form ball; pour 2/3 bottle of sauce over top. Serve with crackers. Sure to be a party favorite.
Melt chocolate or butterscotch pieces in top of double boiler over hot (not boiling) water. Add peanuts and stir to coat. Turn out on waxed paper and separate with fork. Allow to cool.
Place cream cheese in bowl and cream until soft and smooth. Slowly blend in sugar. Add cocoa. Mix well. Add vanilla, salt and nuts. Mix until well blended. Press into well-greased shallow pan. Place in refrigerator for 15 minutes or until firm. Cut into squares.
Heat fat in a large frypan. Add celery, onion and ground chuck and cook over medium heat for about 5 minutes or until meat begins to brown. Blend cornstarch with water and stir into beef mixture. Add bouillon cube, soy sauce and salt. Cook over low heat, stirring constantly until sauce is thickened and clear. Stir in cabbage. Cook, covered, about 3 to 8 minutes, until cabbage is tender, but still firm. Serve on rice. Serves 6.
Mix first 4 ingredients and bring to a boil. Boil for 2 minutes. Add peanut butter and oats. Stir well. Spoon onto waxed paper and let cool.
Divide equal amounts and roll into balls. Work coloring into them. Roll into small balls and put into mold coated with white sugar (granulated). Makes about 3 dozen.
Mix all ingredients together. Pour into greased and floured pan. Bake at 350° for 45 minutes. This will make its own crust.
Peel boiled potatoes and cut into small pieces; set aside. Combine next 6 ingredients in large bowl. Gently stir in potatoes and cheese. Spoon into a greased 13 x 9 x 2-inch baking dish. Combine margarine and stuffing mix, then sprinkle over mixture. Bake, uncovered, at 350° for 25 minutes or until done.
Mix all of the ingredients. If if feels too soft, add a little more bread crumbs, but not too much as it ruins the flavor. Put some bread crumbs in a piece of wax paper to put on the croquette before frying. Put some oil in frypan and get it hot, while that is getting hot, make the croquette. Wet the palms of your hand and make a patty the size you want. Now put it in the wax paper with crumbs and coat the patty. Place in the frypan and brown on both sides and your croquettes are ready to eat.
Mix garlic, bacon grease, chili powder and cornstarch together in a saucepan. Add tomato juice, water, ketchup, sugar, salt and Tabasco. Stir and bring to a boil. Reduce heat and simmer for 2 hours.
Fry meats together. Take out of pan. Put in 2 cans of paste and cook. Add to rest of sauce ingredients in other pan. Cook slowly.
Use large pan, at least 6 to 8 quarts. Fill 3/4 full. Cook beef soup bone and as much meat as desired. Skim scum as it rises to surface. When scum no longer rises, add tomato sauce and onion. Cook gently for 2 to 3 hours. Add carrots, celery and parsley. Cook 1 hour. Add head of cabbage, cut in bite sized pieces and cook 15 to 20 minutes.
Stir sugar and boiling water until sugar melts. Stir until dissolved. Add 2 more cups sugar and 1 cup boiling water. Add salt and vinegar. Boil hard until soft ball stage. Take off stove and add pecans. Stir until it begins to slightly cream. Drop onto wax paper.
Combine mashed potatoes, softened cream cheese and butter. Add remaining ingredients and place in an oiled casserole dish. Bake at 350° for 45 minutes. This will puff slightly as it bakes. Casserole may be refrigerated or frozen and baked later. Increase baking time accordingly.
Mix all ingredients together; form into a ball or squares. Sprinkle with paprika. Let season in refrigerator 24 hours. Serve with crackers of your choice.
Mix sour milk with baking soda and mashed bananas. Mix all ingredients together well. Mix bananas last. Bake in a greased loaf pan for 1 to 1 1/2 hours at 350°. Walnuts are optional.
Combine butter and sugar. Sift flour once; measure and sift again. Work into butter and sugar. Blend in nuts. Chill dough and shape into round balls, about the size of small walnuts, then flatten. Bake on an ungreased cookie sheet 15 to 20 minutes at 300°.
Cook onion and green peppers in boiling water until tender. Drain. Stir in tomato sauce, eggs, cheese, bread crumbs, salt, pepper and thyme. Add ground beef, mixing well. Shape into loaf in baking dish. Bake in a 350° oven for 1 1/2 hours. Serves 8 to 10.
Measure corn meal and set aside. Put water in saucepan and boil slowly. Add meal, stirring as you add the meal. Turn heat on low. Add salt and cook 5 minutes. When done, mix with milk and eat.
Mix Jell-O according to package instructions. When almost set, add pineapple, cottage cheese, Cool Whip and cherries on top.
Cook sausage; drain. Slice 2 of the eggs into a 1 1/2-quart casserole dish. In a saucepan, melt butter. Blend in flour, 1/2 teaspoon salt and dash of pepper. Add milk; cook, stirring constantly, until mixture thickens and bubbles. Stir sausage and corn into sauce. Pour over eggs in the casserole dish. Slice the 2 remaining eggs over top of casserole. Sprinkle bread crumbs over all. Bake at 350° for 45 minutes or until heated through. Serves 6.
Beat egg well; gradually add sugar and continue beating until dissolved. Sift flour, salt and baking powder together and add to egg mixture. Fold in apples, walnuts and almond extract. Bake in 8-inch square pan for 40 minutes at 350°. Serve with whipping cream. (From Pennsylvania's orchard region.)
Saute onions and garlic in olive oil until golden. Add eggplant and saute until soft. Remove from skillet and saute peppers, zucchini and tomatoes until soft adding olive oil as needed. Place in casserole dish with basil, salt and pepper to taste. Cover with grated Parmesan cheese and bake at 350° for 45 minutes. Serve hot or cold with sour cream or low-cal yogurt.
Mix first 4 ingredients for dough. Press 1/2 dough into pie tin. Save other 1/2 dough. Mix next 7 ingredients for filling. Pour filling into pie tin. Roll out rest of dough in circle for top. Place on top of pie and seal edges. Mix last 3 ingredients and sprinkle on top. Bake at 425° for 20 to 25 minutes.
Mix together then add 2 eggs and buttermilk to moisten (not too thin). Heat 2-3 tbsp. shortening or oil in a large cast iron skillet. When shortening is hot pour in cornbread mixture. Bake in 425 degrees until brown.
Bring water and margarine to a boil. Stir in flour and continue to stir until it forms a ball. Remove from heat; add eggs, one at a time (make sure each egg is mixed into dough before adding next one). Spread on ungreased jelly roll pan. Bake 30 to 35 minutes at 400° until golden brown. Poke hole in bubbles and let cool. Cream pudding and cheese; add milk and mix with electric beater. Spread on top of crust. Top with Cool Whip. Drizzle with chocolate syrup. Refrigerate 1/2 hour; cut and serve.
Cream shortening and sugar. Add beaten egg. Mix soda with applesauce and combine with creamed mixture. Stir dry ingredients together and add to creamed mixture. Add nuts and raisins. Mix well. Drop by teaspoonfuls 2 to 3 inches apart onto greased cookie sheet. Bake at 375° for 15 to 20 minutes. This recipe may be varied by using 1 3/4 cups flour and 1 cup oatmeal.
Sift dry ingredients. Add oil, pumpkin, eggs and water. Mix together and add nuts. Pour into 2 greased loaf pans. Bake at 350° for 1 hour. Let cool for 30 minutes before removing from pans.
Mix in order given and bake in loaf pan for 1 hour at 350°.
Cook and drain hamburger. Mix all ingredients together with hamburger except cheese. Sprinkle cheese on top and bake at 375° until hot and cheese is melted.
Slice vegetables and layer a casserole with squash, zucchini, tomato and onion. Use seasonings on each layer of vegetables. An alternate method is to combine vegetables in large bowl and mix thoroughly with seasonings. This coats them well. Then put in a casserole dish and drizzle with 1/4 cup butter. Bake, uncovered, at 450° for 20 minutes. Put Mozzarella on top and combine bread crumbs with remaining butter. Top with Parmesan and bake, uncovered, 10 minutes longer or until cheese melts.
Cut chicken in long pieces. Stir-fry in a pan with cooking oil until tender and a minimum of golden color. Cut onion in pieces. Add to chicken; add broccoli and stir-fry together. Mix cornstarch in 1/4 cup of the water. Boil water left; add chicken bouillon cube until dissolved. Stir again to mix the cornstarch with water and add to the chicken bouillon until cooked, stirring constantly. Add to chicken cutlets.
Mix thoroughly the first 3 ingredients. Sift together the flour and salt and stir in. Mix in the chopped nuts. Chill dough. Roll in 1-inch balls. Place on ungreased pan (cookies do not spread). Bake until set, but not brown. While still warm, roll in confectioners sugar. Cool. Roll in sugar again. Bake at 375° for 10 to 12 minutes. Makes about 4 dozen 1-inch cookies.
Melt margarine, then saute onions, pepper and mushroom together. Add mixture to rice. Add consomme last. Bake at 350° for 40 minutes.
Cream shortening and add sugar gradually. Add eggs and beat until light and fluffy. Sift flour, salt and baking powder. Add dry ingredients alternately with milk and flavoring. Beat thoroughly after each addition. Makes 2 (8-inch) layers or 1 (3 1/2 x 8 x 4-inch) loaf. Bake at 350° for 30 minutes for layers and 45 minutes for loaf. I use this cake when I need to bake something quick.
In a saucepan, cook carrots in boiling salted water for 10 to 15 minutes; drain. In saucepan, mix brown sugar, cornstarch, ginger and salt. Stir in orange juice; cook and stir until mixture is thickened. Boil 1 minute; remove from heat. Stir in butter. Toss with hot carrots. Top with parsley and an orange slice, if desired. Makes 6 servings.
Cut bamboo shoots into strips and mushrooms into very thin slices. Add the pear, tomatoes, and thinly sliced chicken. Beat the eggs and leave aside. Bring chicken stock to a boil. Add prepared ingredients except the eggs and cook 1 to 2 minutes. Add salt, sugar, sesame oil and ginger sherry and cook for 1/2 minute. Trickle beaten eggs into soup, stirring as you do. Cook for 1/4 minute. Serve at once.
Brown beef, onion and 1 teaspoon salt. Cook several minutes, stirring frequently. Drain. In mixing bowl, combine spaghetti sauce, 1 cup water, oregano, pepper and sugar. In another bowl, combine egg, Ricotta, Parmesan, Mozzarella and parsley.
In medium saucepan, combine sugar, corn syrup and cinnamon candies with 1 cup water. Over medium heat, stir constantly, just until sugar and candies are dissolved. Do not boil. Add food coloring and cinnamon. Stir to mix well. Bring syrup to boiling. Continue cooking, without stirring, to 300° on candy thermometer.
Melt jelly. Add soy sauce and sherry. Simmer 2 minutes. Serve in separate dish with roast. Makes 10 to 12 servings.
Mix well (except for pecans) and form into a ball. Refrigerate overnight. Unmold and cover top with chopped pecans.
Combine cheese and sausage. Add Bisquick and pepper. Roll into balls the size of walnuts. Bake on ungreased cookie sheet for 15 minutes at 350° or until brown.
Melt in top of double boiler 2 sticks oleo and 4 squares chocolate. In mixing bowl beat eggs; add 2 cups sugar gradually. Add sifted flour and baking powder. Add chocolate mixture (do not wash boiler), 2 teaspoons vanilla and nutmeats. Spread in large pan. Bake at 300° for 1/2 hour. (Will pull away from edge slightly.)
In a jar with cover, combine all ingredients. Cover and shake well to mix. Refrigerate.
Boil first 3 ingredients together and cool to lukewarm. In a gallon jar place garlic cloves, bay leaves and pickling spice. Pack with fresh dill in bottom, middle and top. Then pour on cooled mixture. Leave out of refrigerator. Use small pickles.
Have ingredients at room temperature. Cream together margarine and sugar. Add eggs and mix well. Add dry ingredients alternately with buttermilk and vanilla. Pour 1/2 of batter into greased and floured tube pan. Sprinkle with 1/2 of pecans. Add remaining batter; push chocolate kisses into batter with teaspoon. Sprinkle with remaining pecans. Bake at 350° for 1 hour and 10 minutes. (Candy will sink to bottom of cake.) Cool 5 minutes in pan.
Pare carrots and cut in julienne strips. Dissolve bouillon cube in boiling water. Cook carrots, covered in bouillon for 10 minutes. Melt butter; add onions, sliced and cook covered for 15 minutes, stirring occasionally. Stir in flour, salt, pepper and water. Bring to a boil. Add carrots with liquid. Simmer, uncovered, for 10 minutes. Add sugar. Serves 6.
Brown meat with onion; drain. Combine all ingredients; mix well and pour into one large or two small casserole dishes. Top with bread crumbs and dot with margarine. Cook at 350° for 45 minutes.
Cook water and rice, covered, for 15 minutes over medium heat. Add 3 cups milk, oleo and sugar. Cook over low heat, stirring occasionally, until thick. Soften gelatin in 1/3 cup milk and add to rice. Cook 3 minutes longer. Remove and add almond extract. Cool. Fold in whipped cream. Chill and spread cherry pie filling over the top.
Beat eggs and sugar	together. Add	syrup, vanilla, pecans, salt and butter. Mix thoroughly. Pour into 2 unbaked pie shells. Bake for 45 minutes to 1 hour at 325°. Yields 6 to 8 servings.
Place round steak in nonmetal container large enough so it will lay flat. Sprinkle with meat tenderizer; poke in with a fork. Sprinkle with garlic powder; poke in with a fork. Sprinkle with brown sugar and soy sauce; poke in with a fork. Turn steak over; repeat sprinkling and poking. Cover container; refrigerate for 1 to 3 days. Cook over medium coals on the grill. It can also be broiled in the oven, but the grill is the best.
Preheat oven to 350°. Grease a casserole dish. Cut potatoes into thirds lengthwise and place in dish. Combine sugars and cornstarch; stir in lemon juice, butter and pineapple. Bring mixture to a boil and cook 5 minutes, stirring constantly. Then pour over sweet potatoes. Bake for 20 to 25 minutes or until heated.
In large bowl, beat egg yolks. Stir in Eagle Brand milk and vanilla. Fold in cookies and whipped cream. Pour into 2-quart container. Cover. Freeze until firm (approximately 6 hours). Makes 1 1/2 quarts ice cream; can easily be doubled.
In 2-quart double boiler, combine sugar and cornstarch. Add beaten yolks and milk. Add vanilla; stir and cook until thick. Remove from stove and add oleo and coconut. Stir until melted. Pour in baked pie shell.
Quarter potatoes and cook with onions until tender. Drain potatoes and mix with sour cream and butter. Spread half of potato mixture in a greased 2-quart casserole dish. Sprinkle shredded cheese over mixture, then layer with potato mixture, mushrooms and bacon crumbs and top with Velveeta cheese slices. Bake at 350° until cheese melts.
Blend ingredients together. Drop by spoonfuls and press down with a glass dipped in sugar. Bake 10 minutes at 325° to 350°.
In a medium saucepan, cook peas and carrots. Drain. Add cream of chicken soup, whole milk and chicken bouillon. Heat over medium heat until hot. Serve on toasted English muffins. Garnish with sliced tomatoes and shredded cheese for that "fancy look" or try over pasta instead for a more hearty fair.
Melt butter in a large saucepan; add Worcestershire sauce, catsup and hot sauce. Stir in nuts; spoon into a glass baking dish, spreading evenly. Bake at 400° (preheat) about 20 minutes, stirring frequently. Turn out on absorbent towels and sprinkle with salt. Yields 25 servings.
Brown and drain sausage. Reserve 2 tablespoons drippings and return to pan. Blend in flour to make roux. Add milk and blend until smooth. Add sausage and bring back to boil. Reduce heat and simmer 2 minutes. Serve over baking powder biscuits.
Put the soda into the molasses and boiling water slowly. Pour liquid into a 9-inch pie crust.
Bring sugar, vinegar and salt to fast boil. Add all chopped vegetables and return to boil. Cook 7 minutes. Pack into jars. Process in hot water bath for 30 minutes.
Brown hamburger. Drain off fat. Sprinkle flour over meat and stir until the flour disappears. Stir in undiluted soup. Simmer 2 minutes or until thickened and hot. Serve on buns.
Cook pasta spirals in 4 quarts of boiling water (salt if desired) for 9 to 11 minutes or until tender. Drain and rinse with cold water to cool. Combine the remaining ingredients, except for the Italian dressing, and chill. When ready to serve, toss the salad mixture with the Italian dressing. Add salt and pepper to taste. Serves 6 to 8.
Combine sugar, butter, milk and salt. Heat until butter melts; cool to 105°. Add yeast and stir until dissolves. Place flour in bowl. Make well and pour in liquid; blend well. Cover and let rise 1 1/2 hours. Roll on floured surface to 1/4-inch thick; cut into 3-inch squares. Melt 1 stick butter; dip each square in butter and arrange in a 10-inch pan. At this point, you may refrigerate overnight and let rise 2 hours or let rise 30 minutes. Bake at 325° for 35 minutes. Takes about 3 hours from start to finish.
Brown hamburger meat and onions; drain grease. Add chili powder and cook for 2 minutes. Add remaining ingredients and simmer for 1 hour.
Melt oleo; add sugar, eggs, nuts and dates. Cook 10 minutes over medium heat, stirring constantly. Remove from heat; add vanilla and Rice Krispies and stir. Shape into balls and roll in powdered sugar.
Combine sugar, oil, vinegar, salt and pepper. Pour over beans, pepper and onions. Refrigerate overnight. Mix again before serving.
Place crushed cookies in bottom of 9 x 9-inch pan. Layer ice cream over crumbs. Pour ice cream toppings on top of ice cream. Top with whipped topping. Freeze.
Preheat oven to 375°. In a small frying pan, fry bacon until clear. Add the margarine and remaining ingredients except the shrimp. Simmer for 5 minutes. Place the unpeeled shrimp in an open baking dish and pour sauce over the top. Stir once to coat all of the shrimp. Bake in an uncovered dish for 20 minutes, stirring twice during the baking process. Serve hot. Peel shrimp and enjoy. Great over rice or as is. Serves 6.
Mix sugar, shortening, vanilla and eggs. Add bananas. Sift together all dry ingredients and alternate with buttermilk into banana mixture. Add nuts. Pour into greased loaf pan. Bake at 350° for 35 minutes or until done.
Sift flour, then measure. Sift dry ingredients together. Add beaten eggs and milk. Stir lightly and add melted lard. Roll on floured board to 1/2-inch thickness. Cut with floured doughnut cutter. Drop into hot lard and turn as doughnuts come to the top. Continue frying until doughnuts are golden brown. Drain on absorbent paper. Yields 4 dozen doughnuts.
Boil pasta. At the end of boiling, add peas. Add remaining ingredients. Toss. Cool and serve. Good at suppers and reunions. Makes large salad.
Separate onion rings and cover with cold water and ice cubes for 1 hour. Mix together the flour, salt, sugar and baking powder. Add milk and beaten eggs to make a batter. Coat onion slices with batter. Fry in deep fat over medium heat until golden brown. Drain and serve at once. Serves 4 to 6.
Grease, don't flour, 9 x 12-inch dish. Mix cup mix (minus 1 cup), oil and 1 egg. Will be crumbly. Pat into the greased dish up about 3/4 way on sides. Cream the cream cheese and sugar. Add 3 eggs and the 1 cup of reserved cake mix. Mix on medium speed 1 minute. Add milk, vanilla and lemon juice gradually beating 1 minute on low speed until smooth. Pour into prepared crust. Bake at 300° for 45 to 50 minutes or until not shaky in the middle. Cool. Top with 1 can cherry pie filling. Chill overnight in the refrigerator. Store in refrigerator.
Line a 9 x 12-inch baking pan with foil. Grease foil well. Pour in pineapple, juice and all. Sprinkle dry cake mix over pineapple. Do not stir. Sprinkle coconut over cake mix. Put chopped nuts over coconut. Do not stir any of this. Leave in layers. Melt margarine and pour over top. Bake in a 350° oven until brown, about 30 to 35 minutes.
In medium saucepan, combine steak, oil, parsley, salt, pepper, tomatoes, water and garlic. Cook over medium-low heat for approximately 30 minutes, stirring occasionally. Cook pasta according to directions on package; drain. Pour sauce over pasta. Garnish with steak and Parmesan cheese.
Heat oven to 350°. Place chicken on heavy-duty foil or chicken may be placed in large baking dish instead of wrapping in foil. Bake 30 to 40 minutes or until tender.
In buttered casserole dish, crumble Ritz crackers in bottom of dish, then put in mixed vegetables, rice, meat, broccoli and cheese soup. Put in rest of butter; crumble Ritz crackers on top. Add a little water so as not to stick. Bake in oven at 350° for 35 minutes.
Heat oil in a large skillet (I use an iron one). Put in chicken and onions, stirring frequently until done. While this is cooking, start the spaghetti cooking in boiling water. Add garlic powder and other spices to chicken/onion mixture. Stir well to coat chicken. Add tomatoes (I like to chop mine before adding). Simmer while spaghetti is cooking. Drain spaghetti, pour the chicken mixture over it and enjoy!
Rinse kraut really good with cold water; drain well. Can also add kielbasa or Italian sausage and simmer in crock-pot.
Bring water, brown sugar and butter to boil or melt in microwave. Put syrup in bottom of cake pan (13 x 9-inch). Sprinkle brown sugar and cinnamon on rectangles formed by 2 triangles of crescent rolls. Roll up and cut into 6 slices. Place on top of syrup. Bake at 350° for 15 minutes. Remove from oven and turn upside-down on foil.
Separate eggs. Keep the egg whites for topping. Add 1/4 cup sugar to egg whites; beat. Beat yellow of eggs and mix with all other ingredients. Cook over burning eye until thickened. Pour into a pie crust. Now pour egg white mixture over pie. Bake at 350° until top is browned.
Mix suet, eggs and corn syrup. Sift dry ingredients and add in turn with water; stir in remaining ingredients. Fill well-greased 1 1/2-quart mold 2/3 full. Cover tightly; steam 1 1/2 to 2 hours. Serve with hot Lemon-Nutmeg Sauce (recipe follows).
Mix all ingredients to consistency of mashed potatoes, adding more liquid if necessary. Drop by spoonfuls onto hot greased griddle to make cakes 1/2-inch thick by 2 1/2-inches across. Fry 6 to 8 minutes on each side until there is a brown crunch crust and the inside is done. Makes 12. Serve with butter or maple syrup or both.