HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Add milk, vanilla, vinegar, sugar and butter; beat. Add dry ingredients. Pour into 9-inch pie shell. Bake 45 minutes at 325°.
Cream sugar and shortening. Add 1 beaten egg and the cream. Mix in the remaining dry ingredients and add enough flour to be able to roll. Cut out the cookies and bake at 350°.
Cook zucchini and onion in margarine until tender. Add seasonings; cook about 5 minutes. Cool.
Pour the creamed mixture into a large bowl and add the drained vegetables. Mix lightly and add 3/4 teaspoon Italian seasoning or other if preferred. Gently toss in 1 cup grated Cheddar cheese. Batter should be consistency of a cake batter. If too thin, add more Bisquick before folding in the grated cheese. Other cheeses may be used if desired. Pour batter into a large well-greased baking dish. Sprinkle with paprika and parsley flakes. Bake at 350° for about 35 to 40 minutes. This freezes very good.
Mix all ingredients. Simmer 15 minutes. Remove spices. Serve warm or hot. Leftovers may be stored in refrigerator and reheated.
Thaw frozen strawberries as label directs. Drain peaches. Cut pound cake lengthwise in half. Cut each half crosswise into 1/2-inch thick slices.
Top 4 graham crackers with 1/2 candy bar and 1 marshmallow. Cover with remaining graham crackers. Wrap individually in a paper towel. Arrange cookies on glass try of microwave with the seam side of paper towel down. Time cook on Full power or High (power level 10) for 2 minutes. Let stand 2 minutes. Unwrap. Serve.
Sift together flour, soda, cinnamon and salt. Mix together oil and sugar. Add half of dry ingredients. Mix well and beat in carrots, pineapple and nuts. Add vanilla and rest of dry ingredients. Add eggs, one at a time. Beat until well blended after each addition.
Prepare yellow cake mix as directed. Bake and cool. Split layers into four pieces. Mix sugar, sour cream and coconut; chill. Put 1/2 of mixture between layers. To the other 1/2 of mixture, add whipped topping and ice sides and top of cake. Put in a tight container and refrigerate for 3 days before cutting.
Grease baking sheet and cover with parchment paper. Set oven to 325°. Whisk egg whites until very stiff. Fold in sugar and coconut. Drop by teaspoonfuls on parchment covered baking sheets. Bake 15 minutes at 325°. Cool before removing from pan.
Drain beans. Add oil, celery seed, onion and celery. Bring vinegar and sugar to boil; pour over mixture and stir.
Mix all ingredients and bake in 3 layers for about 20 minutes at 350°.
Melt butter in large pan over low heat. Stir in onion, carrot, thyme, salt and pepper. Cover and cook 10 minutes. Add broth and rice. Simmer until rice is tender 40 to 50 minutes. Put mixture in blender a little at a time. Blend until smooth. Serves 8.
Preheat oven to 350°. Spray 13 x 9 pan with cooking spray. Cook pasta; drain and rinse. In medium bowl, mix 3 cups Mozzarella with Ricotta and fresh basil. With a teaspoon, stuff pasta shells with the cheese mixture. Spoon 2 cups spaghetti sauce into prepared baking pan. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over the top of the shells. Sprinkle with remaining Mozzarella. Bake for 15 minutes, then remove from oven and sprinkle with Parmesan. Bake for 10 minutes longer.
Cream the margarine. Add sugar, one cup at a time, mixing after each. Add eggs, one at a time; beat well after each. Add flavorings. Sift flour, salt and soda. Add to mixture alternately with sour cream. Pour into greased and floured pan. Bake about 1 hour at 350°.
Heat 2 cornbread stick pans which have been greased generously. Mix batter and pour into very hot pans. Bake at 425° for 20 minutes or until golden brown.
Mix all ingredients together. Serve on a bed of lettuce. Can also be used as a dip, sandwich spread or on crackers.
Mix last 5 ingredients together. Spread this mixture on both sides of buns. Layer ham and cheese on buns. Wrap individually in foil. Store in refrigerator. Bake at 350° for 20 minutes.
Cook bacon in water for 30 minutes, then add peas and rice. Simmer until peas are soft. Then add coconut and simmer on lowest heat for 15 minutes. Lift out bacon and slice. Drain peas and rice and pop into the oven for a few minutes to dry until rice is fluffy. Serve with bacon sliced on top. (You can fry the bacon until crispy and cut into 1-inch lengths.)
Cook and drain carrots. Mix butter sprinkles according to directions on package. Add other ingredients and pour over carrots. Bring to a slow boil. Simmer 5 minutes and serve.
Brown sausage, stirring as needed. Line a 13 x 9-inch buttered dish with rolls (mash down). Sprinkle sausage and cheese. Combine other ingredients and pour over top. Bake at 425° for 15 to 20 minutes.
Mix all ingredients in a bowl. Heat Fry Daddy or another type of deep fryer. Drop by teaspoonful into hot grease. Fry until golden brown. Drain excess grease on paper towels. Serve plain or dip in tomato sauce topped with Parmesan cheese.
Soak fruit in grape juice overnight. Cream butter; add sugar, egg yolks, flour, spices, jelly, chocolate, fruit and nuts. Fold in stiffly beaten egg whites. Pour into tube pans that have been greased and lined with brown paper. Bake in a slow 225° oven for 1 1/2 to 2 hours. Makes approximately 14 pounds.
Wrap each chicken breast half in chipped beef, then secure each with a bacon strip. Arrange in baking dish and cover with the soup and sour cream mixture. Bake at 275° for 3 hours.
Cook noodles according to package instructions. Mix the seasonings with the melted butter. Toss with the warm noodles. Mix in cream and cheeses; stir gently until Swiss cheese is melted and noodles are coated. Saute mushrooms with 2 tablespoons of butter and garlic salt to taste. Garnish fettuccine with mushrooms and serve immediately.
Saute onions and carrots. Mix sour cream and soup. Add onion, carrots and chicken. Place broccoli in pan with croutons. Pour mix over broccoli and top with cheese. Bake at 350° until cheese is good and melted.
In wok, heat 1 1/2 tablespoons olive oil over high heat until hot, swirling to coat sides of pan. Add chicken and stir-fry meat throughout but juicy, about 3 minutes. Remove to plate.
Pour boiling mixture over okra and cover with clean new lids and screw on rings. Jars should seal on their own within 12 hours. Should any jars fail to seal, they should be stored in the refrigerator.
Using a casserole dish, spread the can of refried beans in bottom of the dish. Next, mash together the next 5 ingredients in a small bowl. Pour over beans. Spread sour cream evenly over avocado sauce, then sprinkle with cheese, then olives. Top with tomatoes.
In a mixing bowl, cream margarine and sugar. Beat in egg whites. Stir in pineapple and vanilla. Stir together flours, cinnamon and soda. Stir into liquid ingredients and beat well. Fold in carrots and nuts. Pour into a nonstick sprayed 9 x 13-inch baking pan or Bundt pan. Bake at 325° for 60 minutes.
Mix the first 3 ingredients together. Let boil for 10 minutes. Remove from fire and add strawberry Jell-O. Seal immediately in hot pint jars.
In 8-quart Dutch oven, over medium-high heat, in hot oil, cook roast until well browned on all sides. Stir in salt, pepper and 3 cups water over high heat to boiling. Reduce heat to medium-low, cover and simmer 2 1/4 hours. Add potatoes, carrots and onions; over high heat, heat to boiling. Reduce to medium-low heat. Cook, covered, 45 minutes or until meat and vegetables are tender. Arrange meat and potatoes on a platter.
Bring beans to a boil. Cover and reduce heat. Cook at least 1 hour until tender. Saute onions and peppers until tender. Add spices. Mix well. Transfer to beans. Add tomato paste and tomatoes and simmer another one-half hour. Season to taste. Serve. Yields about 2 quarts.
Heat oil in heavy saucepan. Add stewing beef and brown on all sides. Add water and dash of salt. Bring to a boil. Cover and simmer about 1 hour. Cool and skim off hardened fat. Return to heat and add onion, carrot and potato. Cook 30 minutes until vegetables are tender. Mix flour and 1/2 cup cold water by shaking in a small jar. Add to stew. Stir until it has boiled for 1 minute and is thickened. Let simmer until ready to eat. Serves 1.
Prepare cornbread as directed; set aside. Into iron skillet, cook hamburger and diced onion; drain, add mixed vegetables and corn. Mix in ketchup; spread thin layer of cornbread on top of mixture. Bake at 325° until golden brown.
Mix beaten eggs, pumpkin, sugar, milk and spices until smooth. Pour in a 9 x 13 pan. Sprinkle yellow cake mix over top. Sprinkle chopped nuts over cake mix. Drizzle melted butter on top. Bake at 350° for 40 to 45 minutes. If using a metal pan, bake 10 minutes longer. Bake until tests done. Let cool and store in refrigerator until serving time. Serve with whipped topping.
Put all the cheeses and ham on the bread. Put butter in the frying pan. Place the grilled cheese in the frying pan. Fry until golden brown and until the cheese has melted.
Drain tuna. Flake with fork. Soften cream cheese. Form ball. Refrigerate as long as possible. Cover with parsley flakes. Serve with favorite crackers.
Saute vegetables in butter and add remaining ingredients. Set oven to 325° and cook, covered, for 1 hour. Remove cover and cover with mild grated cheese and return to oven for 5 minutes.
Mix all fruit juices and sugar. Stir to dissolve sugar. Cover and chill in refrigerator for several hours.
Combine sugar, margarine and milk in a heavy 2 1/2-quart saucepan; bring to a full, rolling boil, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add Marshmallow Creme and vanilla; beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature. Makes 3 pounds.
Place dried beef on the bottom of shallow baking pan. Cut breast in half and wrap each piece in bacon. Place wrapped chicken pieces in pan on top of dried beef. Mix sour cream and soup. Pour over chicken. Cover and bake at 300° for 2 1/2 hours. Uncover and bake 1/2 hour longer. Serves 8.
Combine and form into balls. Place in a baking dish. Bake in 350° oven for 1/2 hour. Make sauce below.
Brown turkey, peppers and onion; drain fat. Stir in remaining ingredients except macaroni and cheese. Cover and cook 25 minutes. Add macaroni and cook 15 minutes more. If desired, top with cheese.
Place beef in a Dutch oven. Sprinkle soup mix, soup and water over beef. Cover tightly. Bake 3 hours at 325°. Let sit for 15 minutes before serving.
Mix all ingredients together. Pour into pie shell. Bake 45 minutes to 1 hour at 375°.
Butter a 15 x 10-inch roasting pan. Mix together all 3 soups and water in a large bowl. Add the oil, salt and pepper; mix well. Pour in the pan. Add uncooked rice; mix in. Put chicken on top of the soup and rice mixture. Bake for 1 hour at 375° or until chicken is fully cooked.
Drain raisins. Blend dry ingredients. Stir in remaining ingredients. Drop on oiled cookie sheet and bake 15 to 20 minutes at 325°. Yields 24 small cookies.
In saucepan, melt butter. Add to cracker crumbs and sugar. Mix thoroughly and press into pie pan.
Combine Marshmallow Creme, peanut butter and butter. Mix well until well blended. Add cereal and candies; mix well. With greased fingers, shape to form 1 1/4-inch balls, then form into egg shapes. Place in small baking muffin cups. Chill for 30 minutes to set. Store tightly covered in refrigerator or cool, dry place. Makes 1 1/2 to 2 dozen eggs. Be sure to chop M&M's, as they mix better.
Mix onions and squash. Sprinkle with 1/4 cup salt; set aside for 1 hour. Drain off liquid. Mix vinegar, sugar, celery seed, mustard seed and pepper in saucepan. Bring to boil. Add squash and onion; bring back to boil. Put in clean jars and seal with hot lid.
Combine all ingredients except corn in saucepan. Bring to a boil. Reduce heat; cover and simmer 12 minutes, stirring occasionally. Add corn and bring again to a boil. Reduce heat; cover and simmer 5 minutes, or until corn is just tender. Serve hot or cold. Makes 2 cups.
Cut beef roast into serving sized portions. Use more beef if you need more that 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if you're rushed for time. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of the Crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. Mix the steak sauce and worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Turn the crockpot to high for 30 minutes, or if you're in a hurry, skip this step. Turn to low cover and let cook for 7 - 9 hours. Keep the crockpot covered as much as possible through out cooking time. When ready to serve, dip meat and vegetables out with a slotted spoon, use the liquid in the crockpot as is or turn the crockpot to high and thicken liquid with a little flour or cornstarch.
Cook all vegetables half the time stated on package; drain. Place in casserole dish. Heat and blend soup and cheese. Pour over veggies and mix. Bake at 375° for 30 minutes. Top with onion rings during the last 5 minutes. Serves 10.
Start heating oven to 350°. Line with wax paper bottom of a 3 1/2-inch deep 9-inch tube pan. Into large bowl sift flour, cream of tartar, soda, salt and sugar. Drop in shortening; pour in milk and vanilla. With electric mixer at low speed to medium speed, beat 2 minutes, scraping bowl and beaters as needed. Add eggs, egg yolk and chocolate; beat 1 minute. Turn into pan. Bake 1 hour and 10 minutes.
Cook pudding to directions on box. Mix dry cake mix into this and beat 2 minutes. Pour into a greased pan. Top with nuts and chocolate chips. Bake at 350° for 25 minutes. Good. Good. Good.
Spray pie pan with nonfat nonstick cooking spray and set aside. Mix the first three ingredients well and press into the bottom and up the sides of the pie pan. Set aside. Mix the pudding mixes and milk until thick. Pour into pie crust. Chill and top with cool whip.
Combine ingredients, adding flour and milk. Fold berries and 1/4 cup flour. Add to mixture. Spread in a greased pan.
Cook escarole or endive slightly. Heat chicken broth or stock. Add greens. Add celery, carrots and meatballs. Add cooked chicken. Spread beaten egg over top. Add acini de pepe macaroni. Simmer 3 to 4 hours. Serves 12.
Have stew meat cut in small pieces. Take sausage out of skins and put little pieces over top of meat which you have put in roasting pan. Put vegetables over that. Add vegetable juice, onion soup mix and tapioca. Put lid on; stir once. If too thick more juice may be added. Oven Temperature: 300°. Cooking Time: 3 hours.
Place marshmallow cream in large glass bowl; set aside. Put sugar and water in medium saucepan over high heat; bring to a boil for 3 minutes. Stir constantly. Pour over marshmallow cream and mix well. Stir in nuts and vanilla; mix well. Pour into 9-inch square pan. Let set until firm. Cut into squares.
Cook oleo and sugar together until smooth and well blended. Cool to lukewarm. Add unbeaten egg and beat well. Add flour, baking powder, then vanilla and nuts. Spread in 9 x 9-inch pan, greased and floured. Bake at 300° for 30 minutes.
Cream margarine, sugar and eggs. Then add all remaining ingredients except cherry pie filling. Mix well. Put half of the batter in a large greased and floured cookie sheet with edges. Add cherry pie filling. Top with the rest of the batter. Bake at 350° for about 30 minutes. Top with a glaze while hot.
Mix all ingredients together well. Bake at 350° in an iron skillet lightly sprayed with Pam. Bake until done.
Cook macaroni and drain. Cook ground meat and drain. Combine all ingredients, except French fried onions. Pour into greased 2-quart casserole dish. Cover and bake at 350° for 30 minutes. Uncover and top with onions; bake 5 minutes more.
Roll sugar cookie dough in pizza pan. Bake top. When cool, spread with softened cream cheese. Sprinkle with powdered sugar. Top with assorted fruits. Add Cool Whip and pecans. Refrigerate.
Mix together the brown sugar, margarine, syrup and salt and bring to a boil over low heat. Boil 5 minutes. Remove from heat and add the vanilla and soda (will cause mixture to foam). Stir quickly and well. Pour over popped corn and stir. Bake in a 225° oven for 1 hour or microwave for 9 minutes, stirring every 1 1/2 minutes. Stir it.
Place tenderloin in a lightly greased shallow roasting pan; sprinkle with garlic salt. Bake at 425° for 10 minutes. Combine wine, soy sauce, butter and lemon pepper seasoning in a small; saucepan. Cook until mixture is thoroughly heated. Pour over tenderloin. Bake an additional 30 to 40 minutes, or until tenderloin registers 140° (rare) or 150° (medium rare). Baste with pan drippings.
Put milk into a medium-size bowl. Dip several Oreos at a time into the bowl of milk for at least 5 seconds. Alternately layer Oreos and Cool Whip in a 13 x 9 glass dish. Cover and place in freezer until frozen. Makes a great Sunday afternoon dessert!
Peel. Slice carrots and boil in salted water until tender. Slice onions and peppers. Place in casserole dish; add carrots. Boil soup, oil, vinegar and sugar for 5 minutes. Pour over other ingredients. Store in refrigerator.
Cream together sugar and margarine. Add eggs, flour, baking powder and lemon extract. Mix dates, cherries and pecans with 1 cup sifted flour and add. Bake 1 hour at 325°. Makes a large cake.
Chop cabbage and onion. Mix together. Cover and set aside. Break noodles in package. Saute noodles, sesame seed and almonds in butter or margarine until light brown. Cool on absorbent paper. Bring last 4 ingredients to a boil and cool. Store 3 mixtures separately in refrigerator. Combine them immediately before serving.
In medium saucepan, cook cranberries in water, stirring until cranberries pop. Add raisins. Combine 1 3/4 cups sugar and cornstarch; add to cranberry mixture. Cook and stir until mixture thickens and bubbles. Stir in nuts and margarine until margarine melts; cool. Beat egg whites until soft peaks form. Gradually add 6 tablespoons sugar and continue beating until stiff peaks form. Turn cooled filling into baked pie shell. Spread meringue over filling, sealing to edge. Bake in a 350° oven for 10 minutes or until golden brown.
Blend Crisco, margarine and sugar until fluffy. Add eggs, one at a time. Mix flour, salt and baking powder together; add alternately with milk. Add flavorings and food coloring last; blend well. Pour into a well-greased and floured tube pan; bake at 325° for 1 1/2 hours.
Sift flour with soda and salt; cream butter. Add brown sugar. Cream well in egg and egg yolk, vanilla and maple extract. Add dry ingredients gradually; mix well and chill. Arrange pecan halves in groups of 5 on greased cookie sheet to resemble head and legs of a turtle. Shape dough by teaspoon into ball. Dip bottom into egg white; press lightly onto nuts so tips will show when baked. Bake at 350° for 10 to 13 minutes. Makes 2 1/2 dozen.
Cook onions in butter until tender but not brown. Blend in flour; slowly add hot broth, stirring constantly. Add milk, carrots, celery, salt and pepper. Cook and stir over medium heat until mixture thickens and is bubbly. Reduce heat; add cheese. Stir to melt cheese. Simmer 15 minutes. Yields 8 one-cup servings.
Combine all ingredients and put in loaf pan. Cover with 2 strips bacon. Pour over all one 8 ounce can tomato sauce. Bake 1 hour at 350°.
Mix pineapple and pie filling. Spread in a 9 x 13-inch baking dish. Spread dry cake mix on top. Slice margarine in pats; dot the top of dry mix. Sprinkle with nuts. Bake for 50 minutes at 350°.
Mix sugar and butter; blend well. Add oil and mix well. Add color to water, then add to mixture (should be like pie crust dough; if not, add more sugar). Can be rolled and cut or used in cookie molds.
Cook shellroni until tender, then chill by running cold water over it. Flake tuna. Blend all ingredients with mayonnaise.
cream butter and sugar until fluffy, Add eggs beaten well, Beat in extracts. Add flour, soda, and salt. Then the sour cream. Mix good. Add the peaches. Pour into a sprayed pan and floured, a bundt pan Bake at 350 degrees for 60-65 minutes. Cool good, then remove from pan and dust with powdered sugar.
Sift flour and sugar in mixing bowl. Combine Coke, butter and cocoa in saucepan. Bring to a boil. Add to flour. Stir in eggs, buttermilk, soda, vanilla and marshmallows. Bake in greased and floured 13 x 9-inch pan at 350° for 30 to 40 minutes.
Boil first four ingredients 6 minutes stirring constantly. Put chocolate bits and Marshmallow Creme in large bowl. Pour boiling syrup over stuff in bowl. Beat until chocolate bits are melted. Pour in pan. Let stand for a few hours.
Put potatoes in a bowl. Add sugar. Mix until thick. Roll out with a rolling pin. Spread some peanut butter over this and roll up like a log. Refrigerate overnight or until it is chilled completely. Slice into 1-inch pieces.
Combine cake mix plus 6 tablespoons butter and 1 cup oats. Mix. Reserve 1 cup for topping. Mix remaining crumbs plus egg and press in pan. Pour filling over crust. Add to remaining crumbs 1/4 cup oats, 2 tablespoons butter, nuts and brown sugar. Sprinkle on top and bake 30 to 40 minutes in 13 x 9-inch pan.
Brown together first 4 ingredients. Drain grease. Add onion and bell pepper. Line baking dish with the corn tortillas. Add meat mixture. Over this pour remaining ingredients. Bake at 350° for about 30 minutes, until bubbly on top.
Sift dry ingredients together. Add milk, egg, melted shortening and vanilla. Mix well. Add nuts and chopped apples. Stir together. Bake in a well-greased bread pan at 375° for 40 to 45 minutes. Makes one loaf.
Mix all ingredients together in a large bowl. Cover and place in refrigerator. Remove 1 hour before baking. Stir well and spoon into casserole dish. Bake, uncovered, at 350° for 1 hour. Can be made one day ahead.
Spread crushed Oreo cookies in the bottom of a 13 x 9-inch Tupperware pan. In a saucepan, melt butter and cocoa on medium heat. Add eggs; stir until eggs are cooked. (It will look stiff and lumpy.) Add powdered sugar into cocoa mixture and heat until it becomes soft. (It will look fudge like.) Pour over crushed Oreos, then chill until cooled. Slice ice cream in about 1-inch thick slices. Lay ice cream slices on top of cooled Oreos. Spread top with Cool Whip. Put in freezer.
Heat about half the butter and salad oil in Dutch oven. Brown chicken, a few pieces at a time until golden on all sides. Add more butter and oil as needed. Remove chicken as it browns. In Dutch oven, saute onion, carrots and celery for 5 minutes. Add paprika; cook 1 minute. Remove from heat, stir in flour, catsup, salt and pepper. Gradually add chicken broth and bring to boiling. Reduce heat, simmer, covered, for 10 minutes. Add browned chicken, simmer covered 35 to 40 minutes. Remove chicken and vegetables. Stir in sour cream and heat gently. Do not boil. Serve over noodles or rice.
Saute onion and garlic in bacon drippings. Add to the rest of the ingredients which have been combined together. Put into a buttered 13 x 9-inch pan. Bake at 325° for 30 minutes or until set. Cut into squares. Serve hot or cold.
Scrape carrots and cut into strips 1/4-inch thick and about 1 1/2-inches long. Place strips in a buttered casserole dish and sprinkle with salt and pepper. Dot with brown sugar and butter. Bake in a moderate oven (350°) for 1 1/2 hours.
Peel and cook sweet potatoes until tender; drain. Melt butter and add brown sugar. Blend together.
Spray Pam in nonstick skillet. Pour out Egg Beaters; let brown a little bit. Put tomato, green pepper and grated cheese on top. When brown, fold omelet over halfway and finish browning. Remove from pan and put a tablespoon of salsa over omelet; add a dollop of sour cream and a dash of hot sauce. Serves one.
Brown sausage and remove from skillet. Drain fat. Chop all of the vegetables and cook until limp. Prepare noodle soup with hot water.