HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs on high for 1 minute. Add sugar and 1 teaspoon lemon juice. Beat well. Add soda, salt and spices. Fold in flour and pumpkin. Mix well. Spread batter onto a greased cookie sheet or jelly roll pan. Sprinkle with nuts. Bake at 375° for 20 minutes.
Melt butter and add cake mix, 1 egg and pecans; mix by hand. Pour mixture into an ungreased 9 x 13-inch pan and spread. Mix powdered sugar, 2 eggs and cream cheese at medium to high speed until smooth and spread on top of cake. Preheat oven to 350° and bake 45 to 50 minutes. Let cool about 1 hour and cut.
Cut cauliflower into small pieces. Make medium white sauce. Melt shortening in saucepan over low heat. Add flour and add milk slowly, stirring constantly until sauce boils and thickens. Stir in salt and pepper. Place cauliflower in baking pan; add white sauce and cheese. Bake 20 minutes at 350°. This makes 1 cup white sauce and recipe needs 2 cups.
Cook chicken, debone and dice. Combine chicken soup, mayonnaise and lemon juice. Add chicken and next 5 ingredients. Place in a greased 1 1/2-quart casserole dish; top with cheese and chips. Bake at 350° for 15 minutes or until hot. Makes 6 to 8 servings.
Cream sugar and shortening. Beat eggs and vanilla extract, if desired, into mixture. Sift flour, baking powder and salt together; add to sugar mixture alternately with milk. Roll dough about 1/4-inch thick on well-floured board. (This dough works better if you refrigerate it for 2 to 3 hours.) If you want, add food coloring and then cut into Christmas trees, stars, wreaths or fancy shapes using well-floured cutters. Place cookies on greased cookie sheets. Bake at 350° for 12 to 14 minutes or until edges are lightly browned.
Mix all ingredients together. Shape into 1-inch balls. Place on cookie sheet; flatten with fork. Bake at 375° for 10 to 12 minutes. If desired, place small square of milk chocolate bar on each cookie. Yields 4 dozen.
Roll steak in flour and brown in skillet; salt and pepper steak. When steak is browned on both sides, put in heavy pot or pressure cooker. Add onion, bell pepper, tomato soup and canned tomatoes. If using pressure cooker, cook 25 minutes. If using heavy pot, bake 1 hour in oven at 375°.
Line greased 2-quart or 11 x 7-inch baking pan with tortillas (bottom and sides). Sprinkle with layer of carrots, then layer of spinach, then onion and chicken. Mix sour cream, milk and soup with the chilies and pour over top, completely covering veggies. Cover with cheese. Bake for 10 minutes at 450°, then at 350° until soup mix is bubbling (30 or 40 minutes).
*I use canned fresh mangoes found in refrigerator section of Giant. These are already peeled and pitted, packed in a light syrup which can be drained.
Beat first 2 ingredients until well blended. Blend in the next 6 ingredients. Pour into pie shell (unbaked) and bake for 45 to 60 minutes in a 10-inch pie shell at 350° until center is done (knife inserted comes out clean).
Mix together in a large pan, Cheerios, Chex, pretzels, Kix and nut meats. Melt oleo; add Worcestershire sauce, garlic powder and onion powder. Mix well and pour over first mixture. Preheat oven to 300° and bake for 1 hour, stirring every 15 minutes.
Mix well and shape into ball size. Bake at 350° for 15 minutes.
Place cooked chicken in bottom of well-greased 9 x 13-inch baking dish. Add rice. Heat and mix well together the soups, broth and margarine; pour over rice. Add sliced eggs on top. Cover with foil and bake for 30 to 40 minutes at 350°.
Mix all ingredients in baking pan. Bake at 350° until bacon is crisp on top.
Brown the ground beef in skillet. Pour off excess grease. Mix all other ingredients together with the ground beef in large casserole dish. Bake in oven at 400° for 25 to 30 minutes or until bubbly.
Grease and flour a 9 x 13 x 2-inch pan. In a large bowl, blend the cake mix, pudding mix, eggs, yogurt and oil. Beat with an electric beater on high for 3 minutes. Scrape the bowl often. Spread 2/3 of the batter in the prepared pan. Spoon the cranberry sauce evenly over the batter. Spoon the remaining batter evenly over the cranberry sauce. Sprinkle with nuts. Bake at 350° for 55 to 60 minutes. Cool on a rack. Makes 20 servings.
Mix cream cheese, green onions, Worcestershire and m.s.g. in a large bowl. Cut chipped beef into small pieces. Make a ball with the mixture and top with the pieces of chipped beef. Refrigerate 1 hour before serving. Serve with crackers.
If peppers are large, cut in half. Cut off slice on top and remove seeds. Fill 1 pepper with rice stuffing (all the other ingredients combined) for each person. Bake at 375° for 1 hour in oiled casserole dish. Serve with tomato soup. Serves 6.
Mix all ingredients and bake at 250° for 1 1/2 to 2 hours.
Saute onion and ground beef. Pour off fat. Drain juice from tomatoes in the pot with the meat and onion. Chop whole tomatoes and add. Put in water, cubes, beans, celery, seasonings and carrots. Add cabbage and bring to boil, then cook on low for an hour or until cabbage is tender.
Bring water and butter to a boil add one cup of flour immediately. Stir until it forms a ball. Let cool for five minutes. Beat into mixture one at a time. Mix until smooth. Spread in a a greased 9 x 13 inch pan bake at 400 degrees for 30 - 35 minutes or until golden. Cool completely.
Cook chicken; debone and save the juice. Line the bottom of a sprayed 9 x 15-inch baking pan with cut-up chicken. Spread sliced onion over chicken. Mix soups and milk until blended and bring to a simmer, then pour over chicken.
Brown sausage, drain and cool. Beat eggs and milk together. Add salt and mustard and beat again. Add bread and stir until soft. Stir in cheese, mushrooms and sausage. Pour into greased 9 x 13-inch glass baking dish and refrigerate overnight. Bake at 350° for 40 to 45 minutes. Let stand a few minutes before cutting. Increase baking time if recipe is doubled.
Place potatoes into slow cooker. Combine remaining ingredients; pour over potatoes and stir. Cover and cook on high for 4 hours.
Mix together first 5 ingredients. Pour mixture into a 9 x 12-inch baking dish. Lay 4 to 6 pieces of chicken breast on top of rice mixture. Sprinkle 1 box of chicken Shake 'n Bake on top. Cover tightly with tin foil. Bake at 350° for 1 1/2 hours.
Skin, halve and bone chicken breasts. Cut chicken into 1 inch pieces. In a small bowl stir soy sauce into cornstarch; stir in chicken broth, ginger root, sugar, salt and red pepper. Set aside. Preheat a wok over high heat; add cooking oil. Stir-fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender. Remove from wok. Add walnuts to wok; stir-fry 1 to 2 minutes or until just golden. Remove from wok. Add half of the chicken to the hot wok; stir-fry 2 minutes. Remove from wok. Stir-fry remaining chicken 2 minutes. Return all chicken to wok. Stir soy mixture into chicken. Cook and stir until thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more. Serve chicken and vegetables at once with hot cooked rice. Garnish with whole red peppers and fresh cilantro, if desired.
In medium nonstick skillet, cook the turkey and onions over medium heat about 5 minutes or until the turkey is no longer pink and the onions are tender. Stir occasionally. Add the potatoes. Cook and stir for 2 to 3 minutes or until the potatoes are tender. Stir in the cheese, onion powder, garlic powder, sage, thyme and pepper.
Combine zest, juice, oil and scallops in a plastic bag; refrigerate 1 hour. Broil scallops 4 inches from heat, 6 minutes until dull in color. Add parsley. (136 calories, 19 protein, 4 grams fat.)
Bowl must be bake type. Place fruit in flat bowl. Add sugar and butter and let warm in oven to melt butter. Add cake mix over top of mixture and let cook slowly in the oven until done.
Refrigerate overnight for baking next morning. Use a 9 x 13 inch pan. Butter bottom of pan. In bowl, mix eggs with milk, add salt, mustard and pepper. Beat till well blended. Set aside. Place bread cubes in bottom of pan, (enough to cover bottom). Layer cheese (and optional ingredients). Pour egg mixture over bread. Top with croutons and dot with butter. Refrigerate covered over night. Bake uncovered at 350° for 35 - 40 minutes. Serves 12.
Lard the venison with salt pork. Combine all remaining ingredients, except sour cream, with equal parts of red wine and water. Bring to a boil and allow to simmer for 30 minutes. Add the venison and cover. Simmer for 2 hours and then remove the meat. Strain the sauce and place venison in a roasting pan. Pour the liquid over the roast and add the sour cream. Cook slowly until well done.
Simmer 3 or 4 hours. Half hour before done, add 8 ounces chopped mushrooms and 2 cups of minced clams, drained.
Spread nuts in bottom of greased tube pan (or 9 x 13-inch baking dish). Arrange frozen rolls over nuts. Sprinkle with brown sugar, then dry pudding mix. Place margarine pieces over top. Cover and thaw overnight. Bake, uncovered, at 350° for 30 minutes or until rolls are baked. Turn immediately out into a serving dish.
In a bowl, combine graham cracker crumbs and butter. Mix well. Stir in sugar and peanut butter. Press mixture into a greased 8-inch square pan. In the microwave or double boiler, melt chocolate chips; stir until smooth and spread over peanut butter layer. Chill for 30 minutes or so before cutting into squares. Chill 30 minutes more until firm.
Melt butter and add sugar. Add eggs and milk; mix well. Add pineapple chunks and juice to bread cubes. Toss. Add to egg mixture. Pour into greased 2-quart round casserole. Bake in a 325° oven for 35 to 45 minutes until brown.
Combine first 6 ingredients in a bowl; stir well, set aside. Coat a Dutch oven with cooking spray and add butter. Place over medium-high heat until butter melts. Add chicken and cook 4 minutes on each side or until browned. Remove chicken from pan and set aside. Add rice and garlic to pan, and saute for 3 minutes. Return chicken, meaty side down, to pan. Add chicken broth mixture, bring to a boil. Cover, reduce heat, and simmer for 25 minutes, or until most of the liquid is absorbed. Stir in green onions and remaining ingredients; cover and cook an additional 5 minutes or until the vegetables are tender. Can be served with sweet and sour sauce.
Prepare cake mix as directed in 9 x 13-inch pan. As cake bakes, simmer together pineapple and sugar. As you remove the cake from the oven, punch holes in it and cover with pineapple. Chill. Mix by box directions the pudding with coconut and spread over pineapple. Top with Cool Whip and sprinkle with pecans.
Combine boiling water and sugar in a large bowl, stirring until sugar dissolves; let cool. Stir in strawberries and next 2 ingredients. Press mixture into a 13 x 9-inch pan. Freeze until almost firm. Spoon mixture into a mixing bowl. Beat at medium speed with an electric mixer until smooth. Return mixture to pan and freeze until firm. To serve, let stand at room temperature for 10 to 15 minutes. Garnish, if desired. Yields 4 cups.
Mix flour, baking powder, salt and butter. Add egg and milk. Mix all together. Roll out and cut into pieces; put into broth. Cook until all float to top of pan.
Mix eggs and sweet potato. Add other ingredients and beat well. Bake in buttered dish for 1 hour in a moderately hot oven.
Add lemon juice mixed with egg yolks, flour and milk to sugar and melted butter. Add stiffly beaten egg whites. Bake 40 to 50 minutes.
Preheat oven to 350°. Grease 2-quart casserole. Mix all ingredients. Pour into casserole dish. Bake for 45 minutes until browned.
Saute onion and chicken pieces in butter. Add spaghetti sauce and celery and simmer until celery is tender-crisp. Add oregano and mix thoroughly. Serve over steamed rice.
Melt 1 cup of sugar in a small pan. When it gets caramelized, cover the inside of mold. Mix all of the ingredients together with a mixer until everything looks uniform, then pour the mix into the mold and bake in the oven at 350° for 45 minutes. Let flan cool in oven before refrigerating. Serve chilled.
Saute ground beef with onion and garlic; set aside. Mix remaining ingredients except cheese. Pour half mixture into large skillet. Add ground beef mixture, then cheese. Pour remaining batter over cheese. Bake at 350° for 50 minutes.
Combine all ingredients and bake at 325° (don't preheat oven) for about 1 hour and 15 minutes.
Place shredded cabbage in large buttered casserole dish. Add remaining ingredients, pouring soup over the top of all. Bake for 1 hour or until cabbage is tender in 350° oven.
In large bowl, mix first 6 ingredients. Pour into greased casserole dish. Sprinkle top with brown sugar. Bake uncovered in a preheated 375° oven for 20 to 25 minutes.
Combine flour, 1 teaspoon salt and 1/4 teaspoon pepper; pound into meat. Brown meat on both sides. Top with cut up onion and tomatoes. Cover; cook over low heat 1 1/2 hours or until tender. Add green pepper; cook 15 more minutes. Thicken juice if desired. Season to taste. Makes 6 servings.
Heat water, red hots, sugar and cloves until red hots melt. Add juices. Serve hot.
Mix first 5 ingredients in heavy 2-quart saucepan. Cook, stirring constantly, over medium heat to a boil (mixture will be bubbling all over top). Boil and stir 5 minutes more; take off heat. Stir in until completely melted the chocolate chips or peanut butter chips. Stir in vanilla and chopped nuts. Spread in buttered 8-inch pan. Cool and cut into 30 pieces.
Brown ground beef in skillet. Drain. Cook vegetables in broth until done. Add beef, macaroni and tomato sauce. Serve warm.
Bring quart of water to boiling point. Add chicken base (to taste). Begin dropping flour tortillas until thickens. Cook 20 minutes and serve with green salad.
Preheat oven to 425°. Brush the inside of the pie shell with a small amount of beaten eggs. Prick bottom with a fork. Bake 10 minutes. Set aside. Reduce oven to 350°. Cook ground beef and onions together until beef is lightly browned and onions are golden. Drain and put into pastry shell. Beat eggs and soup until well blended. Pour over beef mixture. Bake 30 to 35 minutes. Let stand 5 minutes before serving.
Cut pepper in thin strips; put strips and peas in large nonstick skillet. Stir in rice mix and 2 cups water; bring to a boil. Remove skin from drumsticks and place them in one layer on rice; reduce heat and simmer for 15 minutes, covered. Turn drumsticks; cover and simmer 10 minutes or until chicken is no longer pink near the bone. The liquid will be almost absorbed. Sprinkle with scallions.
Preheat oven to 450°. Thaw pie crust as package directs. Prick bottom and sides with fork. Bake on cookie sheet about 5 minutes. Remove from oven. Distribute shrimp or crabmeat over bottom of pie shell. Sprinkle cheese and onions over shrimp. Beat eggs, milk, lemon juice and seasonings. Pour over shrimp or crabmeat mixture. Bake on cookie sheet for 15 minutes. Reduce oven to 350° and bake an additional 15 minutes or until top is golden brown. Serves 6.
Combine chicken 1/2 cup chicken stock, 1/2 cup cornstarch, flour, salt, and eggs; beat well. Pour approximately 1-inch oil into wok. Heat until almost smoking. Dip pineapple and chicken into batter; cooking a few in heated oil at a time. Drain pineapple and chicken pieces. Pour off all but a thin coat of oil from wok. Put garlic, pepper, and carrot into wok, and cook for 2 - 4 minutes. Pour in vinegar, sugar, and soy sauce. Bring to a boil. Quickly stir in cornstarch and chicken stock mixture. Cook one minute, stirring constantly. Pour sauce over chicken and pineapple; serve.
Heat oven to 425°. Measure flour, baking powder, salt, milk and 1/4 cup salad oil into bowl. Stir vigorously until mixture leaves side of bowl. Gather dough together and press into ball. Knead dough in bowl 10 times to make smooth. Divide in half. On lightly floured cloth-covered board, roll each 1/2 into 13-inch circle. Place on pizza pan or baking sheet. Turn up edge 1/2-inch and pinch. Brush crust with 2 tablespoons oil. Add your own toppings and bake 20 to 25 minutes.
In a large bowl, combine water, milk and pudding mix; beat on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. In individual dessert dishes, layer wafers, pudding, bananas and more pudding. Top each with a wafer. Chill until serving. Yield: 6 to 8 servings.
Brown hamburger and drain. In crockpot combine chili, chilies, taco sauce, and cubed cheese. Add hamburger and mix. Heat until melted. Stir often. Dip chips.
Drain and flake tuna. Set aside. Cook noodles according to package. Drain and rinse in hot water. Combine noodles with tuna, celery and green onions. Blend in sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into buttered two quart casserole. Top with half the zucchini. Repeat layers. Top with cheese. Bake at 350° for 30 minutes or until hot and bubbly. Sprinkle with chopped tomatoes.
Wash oranges with liquid detergent and abrasive sponge. Sounds korny, but this will get rid of waxes and dyes. Peel away a thin layer of orange zest and finely mince. Combine minced zest with remaining ingredients in heavy nonaluminum 2 to 2 1/2-quart saucepan. Bring to 225° to 250° on deep fry thermometer. Stirring occasionally, let bubble for 15 minutes. Remove from heat and let cool. Scrape the oil and seasonings (this is the goop) into glass or plastic container and store at room temperature.
Brown chicken in oil. Put to one side and saute onion and garlic until tender. Add honey, turmeric, pepper, cumin, coriander and soy sauce. Simmer 45 minutes or until chicken is tender. Sprinkle with lime juice just before serving. Garnish with lime quarters.
Simmer turkey bones and pieces in water with carrots, celery, salt and parsley for 2 hours. Drain, saving broth in refrigerator until fat can be removed. Clean turkey meat from bones. In kettle, put broth, turkey, diced celery, diced cooked carrots, diced onions and soup starter. Simmer until onions and celery are done. Add rice or noodles. Amount will vary depending on amount of broth. Simmer until done.
In heavy saucepan, combine all ingredients. Bring to a boil, breaking up tomatoes. Simmer for 25 minutes and serve over pasta.
Mix all ingredients together in large bowl. Mix well and shape into walnut size balls. Drop onto cookie sheet (ungreased) about 1 inch apart. Bake 15 minutes at 350°. Makes 4 to 6 dozen.
Cook shells according to package directions. Rinse and drain. Brown ground beef in skillet. Add salt & pepper. Stir in Ragu sauce and simmer 20 minutes. Using a deep Lasagna pan or a very large casserole dish, line the bottom with half of the cooked shells. Cover the shells with half the meat sauce. Spread 1/2 pint of sour cream lightly over the sauce. Sprinkle with half of both cheeses. Repeat for the second layer in the same order. Cover the pan and bake at 350 degrees for 40 minutes. Uncover and bake 20 minutes more. Casserole is ready to serve when the cheese is melted and lightly browned. Serves 8-10.
Mix first 4 ingredients. In another bowl, mix sour cream and egg. Add to flour mix. Add butter last. Beat with wire whisk. Makes about 8 pancakes.
Mix beef and onions in skillet. Cook until slightly brown; drain. Add salt and pepper. Stir in ketchup and tomato sauce. Heat thoroughly. Put in casserole dish. Cut cheese into thin strips and spread over meat. Top with biscuits. Bake at 425° for 20 to 25 minutes.
Scald milk and sugar together. Beat eggs and mix with milk. Add vanilla. Put custard in ovenproof bowl in pan of hot water. Bake at 350° for 50 minutes. Garnish with nutmeg.
Cook beef. In a large bowl, combine beef, chili powder, tomatoes, onion, lettuce, beans and cheese. Just before serving, add dressing and crushed chips. Makes a large amount.
Place ground beef in casserole dish. Slice onion over beef, then spread frozen French fries over onion. Pour soup over French fries. Bake in 350° oven until brown and bubbly.
Drain juice and add enough water to make 3 cups. Cook pudding in juice and water; cool. Add oranges, pineapple, 2 or 3 bananas and 2 cups miniature marshmallows. Suitable for salad or dessert.
Fry rice in oil for about 5 minutes. Add onion and saute until onion is tender. Add tomato puree and 2 cups water. Let simmer for about 20 minutes. Add peas and remaining water. Cook until rice is tender.
Cook potatoes in jackets. Peel and cube. Pour low calorie French dressing over warm potatoes. Chill 2 hours. Add celery, onion, hard-boiled eggs (sliced) and 1 teaspoon salt. Combine low calorie mayonnaise and prepared mustard. Carefully mix with potato mixture. Add celery seed, if desired. Chill 4 hours. Makes 8 servings.
Combine ingredients; pour into pie shells. Bake at 350° for 45 minutes.
Mix flour, sugar and salt on top of double boiler; add scalded milk and stir well. Cook over direct heat until thick and smooth, stirring constantly. Beat egg yolks well, stir in a little hot mixture and pour back into double boiler. Cook over boiling water 2 minutes, stirring constantly. Remove from heat and add butter and vanilla. Beat egg whites until light; gradually beat in 6 tablespoons of sugar. Fold coconut into cooled filling; fold 1/3 meringue into cooled pie filling also. Pour filling into cooled pie shell and spread remaining meringue over filling so as to touch the edges of the crust all around. Place in 350° oven for 12 to 15 minutes, or until golden brown. Cool. If desired, can put a stiff coating of whipped cream and shredded coconut on top.
Mix all ingredients together well. Shape into ball and refrigerate until ready to serve. May be rolled in chopped dried beef for a nice coating before chilled.
Beat eggs, add lard and syrup and mix well. Then add soda, ginger, vanilla and enough flour to make stiff batter. Bake at 375°.
Bring 2 quarts of water and cooking oil to a boil. Add macaroni and stir to separate. Return to boil. Boil, uncovered, stirring occasionally, 6 minutes, then drain. In a large bowl, combine butter, egg, salt, pepper and macaroni into greased 2-quart casserole dish. Bake, uncovered, in 375° oven for 25 minutes or until lightly browned. Makes 6 servings.
Mix well. Press into pizza pan and bake at 350° for 10 to 15 minutes.
Wash cucumbers thoroughly, slice, and weigh. In 5 gallon poly food grade bucket put one bag of Mrs. Wages lime with 2 gallons of water add cucumber slices and soak for 24 hours. Wash off thru two waters handling carefully so not to break.
Mix buttermilk and pudding. Fold in cool whip, oranges and 3/4 of the cookies. Pour into a bowl and top with the rest of the cookies.
Preheat broccoli in vented, covered dish; add water. Cook 4 minutes in microwave. Drain; set aside. Preheat oven to 350 degrees. Combine cottage cheese, eggs, butter and flour in container of a blender, process until smooth. Set aside.
Cream sugar and butter until light. Add mashed bananas and eggs. Stir together the flour, soda and salt, then add to banana mixture. Blend thoroughly. Stir in the buttermilk, walnuts and vanilla. Pour into greased and floured loaf pan. (Makes 1 large loaf or 2 medium.) Bake at 325° for 1 hour to 1 hour and 15 minutes.
Place water in bowl. Add sugar and yeast. Let stand 30 minutes. Blend in dry ingredients 1 minute. Add butter, honey and egg. Add yeast mixture while mixing on low speed. Let rise 30 minutes. Knead dough. Roll into pie type flat dough shape; cut into 3 x 2-inch blocks. Fry in deep fat at 375°. Punch dough once to below level of oil. Makes 25 servings.
Mix whipping cream, sour cream and Parmesan cheese together. Add garlic salt, pepper and parsley. Boil noodles according to package directions. Drain. Add butter to noodles. Pour cream sauce over noodles and serve. Yields 6 servings.
Cut radishes into quarters. Break ends off of peapods. Heat oil in skillet or wok. Add vegetables, salt and pepper and stir-fry. Serve with steak and mushroom sauce.
Heat oven to 350°. In large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Stir in chips.
Over low heat, mix pineapple juice, sugar, vinegar, flour and egg. Stir until dissolved then refrigerate. Cut up apples, mix with pineapple, Cool Whip and mixture. Add peanuts when ready to serve. Keep refrigerated until ready to serve.