HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Butter 9 x 13-inch baking dish. Beat eggs. Salt and pepper to taste. Add remaining ingredients. Bake, uncovered, for 45 minutes.
Melt butter and cocoa. Cream eggs, sugar, salt and flour. Combine butter and egg mixture and mix well. Add nuts. Bake in a 9 x 13-inch pan at 350° for 30 minutes or more. Remove from oven and cover with miniature marshmallows for about 10 minutes. Cool and cut into squares.
Combine sugar, light corn syrup, and water in large saucepan. Stir over medium heat until sugar is dissolved. Boil, without stirring until temperature reaches 310 degrees. Remove from heat; add food coloring and oil. Pour onto lightly greased cookie sheet. Cool, then break into pieces, and roll in powdered sugar to coat. Makes 2 pounds.
Heat oven to 350°. Spray jelly roll pan with Pam. Prepare cake mix as directed on package. Pour batter into pan. Mix cream cheese, egg and sugar together. Drop by tablespoonfuls onto batter. Cut through batter with knife or metal spatula several times for marbeled effect. Sprinkle with chocolate chips and nuts. Bake until cake springs back when touched lightly in center, 25 to 30 minutes.
Cook penne according to directions. Cover bottom of baking dish with pasta sauce. Sprinkle Italian seasoning over top of sauce. Sprinkle crushed red pepper over sauce. Add cooked penne. Pour the olive oil over cooked pasta. Toss mixture.
Pound flour into meat on both sides. Cut in serving portions and brown in cooking oil. Cook at low heat in heavy iron skillet with water while you are chopping onion and celery. Then add salt, pepper, garlic or garlic salt. Next add monosodium glutamate, if desired, onion, celery and soup. Cook gently and slowly over low heat, covered, 45 minutes or until tender. Turn once. Yields 4 servings.
Mix water and Jell-O and chill until hardly set. Then mix the other things separate (cream cheese and sugar together). When all are mixed, add milk last. Combine and mix. Pour into crust. Make graham cracker crust using 1 pack graham crackers and melted oleo and a little bit of sugar (1/4 cup oleo).
Cream Crisco, butter and margarine with sugar. Add eggs, one at a time; beat well after each egg. Add flour with baking powder and salt, mixed one spoonful at a time, with milk. Add teaspoon of vanilla; mix well. Stir in pineapple with juice and blend well. Place in cold oven. Bake at 325° for 1 hour and 40 minutes.
In skillet, break sausage into small pieces; brown lightly and drain well. Place half of the potatoes in a 2-quart casserole dish. Sprinkle half of the flour and half of the salt on the potatoes. Top with half of the sausage and half of the cheese. Repeat for second layer. Pour milk over all. (It helps to heat the milk.) Cover and bake at 350° for 1 hour or until potatoes are tender. Uncover and bake 10 more minutes to brown.
Cook beef and onions in small amount of fat. Cook slowly until done. Drain fat. Add everything else. Put in casserole dish. Bake at 350° for 30 minutes. (Can cook in crock-pot.)
Add hot water to onion soup mix; stir. Add rice, margarine, salt, pepper and lemon juice. Place broccoli in greased 2-quart baking dish. Pour rice mixture over broccoli. Cover with a tight fitting lid. Bake for 45 minutes at 375°.
Put the olive oil in bottom of pan (approximately 9 x 13-inch). Mix the oil and fish together. Cover fish with onion slices. Cover with a mixture of the remaining ingredients. Bake at 350° (covered) for 30 minutes more. Serve over rice or spaghetti.
Mix all ingredients and place in cupcake papers in muffin pans and freeze. After salads are frozen, they may be removed from muffin pans and stored in plastic bags in freezer. Makes 12 salads which are nice to keep on hand for company. Remove 30 minutes before serving and serve on lettuce leaves.
Fit pie crust into a 10-inch tart pan, according to package directions. Trim any excess pastry along edges. Generously prick bottom and sides of pastry with a fork. Bake at 400° for 5 minutes. Sprinkle with cheese evenly into pastry shell and top with basil to cover. Arrange tomato slices on top; brush with olive oil and sprinkle with salt and pepper. Place tart on a baking sheet on lower rack of oven. Bake at 400° for 35 to 40 minutes. Remove from oven; sprinkle with remaining basil. Let stand 5 minutes before serving. Yield: 8 to 10 servings.
Preheat oven to 350°. Thaw the broccoli, then mix in all other ingredients until well blended. Pour into a greased casserole and bake for 50 to 55 minutes. Serves 6.
Fry bacon. Drain and break into small pieces. Cube bread and alternate layers of bread, cheese and bacon in lightly buttered 9 x 13-inch bacon dish.
Beat eggs and slowly add sugar. Add flour, milk, oleo and flavoring. Pour into crust. Heat oven to 450°. Lower to 350° when pie is placed in oven. Bake for 30 to 40 minutes.
Cut chicken in pieces and rub with garlic. Sprinkle with salt, pepper and flour. Melt oil and butter in skillet. Brown chicken. Remove chicken and place in casserole. Add mushrooms, water, wine and parsley. Bake in 350° oven for 1 hour or until tender. Baste, adding more water if needed.
Pour boiling water over sugar, salt and Crisco. Stir until Crisco is dissolved and mixture cooled to lukewarm. Add yeast, which has been dissolved in lukewarm water, and the egg. Mix well. Stir in flour to make soft dough. Rub surface with Crisco, cover tightly and store in refrigerator until ready to use. Will keep about 1 week. When ready to use dough, punch down and roll out on floured board about 1/2-inch thick. Cut with biscuit cutter. Brush with butter. Place on greased baking sheet. Allow to rise about 1 hour. Bake at 425° for about 20 minutes.
Cook ground beef until the redness is gone. Take off stove. In casserole, place a layer of sliced potatoes, layer of onions, layer of ground meat, salt and pepper. Continue layers until potatoes, onions and meat are used up. Take tomato soup and dilute with 1/2 can of water. Pour over the top of mixture. Place bacon on top. Cover and bake for 1 hour at 375°.
Spread cranberries, 1/2 cup sugar and nuts into greased 12-inch pie plate. Beat thoroughly eggs; add 1 cup sugar. Mix well. Add in flour and shortening; mix well. Pour over berries and bake at 325° for about 1 hour. Serve with whipped cream or vanilla ice cream.
Drain tuna and combine with cheese. Cook onion and garlic in oil. Stir in next 7 ingredients. Simmer 15 minutes. Spoon 1/2 cup sauce in bottom of baking dish. Place tuna mixture in tortillas and roll. Place over sauce. Pour over remaining sauce and top with cheese.
Soak beans in water overnight or cover beans with water. Boil for 2 minutes. Cover and stand for 1 hour. Without draining beans, add ham hocks, bay leaves and additional water if needed to cover the beans. Simmer for 1 hour or until beans are just tender. Add onion, green pepper, tomatoes (if large, cut into halves), salt, thyme, black pepper and cloves, if used. Mix carefully until blended. Cover and simmer for about 45 minutes until meat is tender. Remove meat from ham hocks; discard fat and bones. Return meat to pot. Heat through and serve.
Mix sugar and cocoa together. In a cup, put egg, vanilla and milk. Beat with fork. Put margarine in powder mixture, add liquid ingredients. Beat with electric beater until glossy or shiny.
First, mix crumbs together (flour, sugar and shortening) until size of a pea. Take out about 1 cup and set aside. Mix liquids (hot water, molasses and baking soda), stir together and add your crumbs and fill pie shells 3/4 full. Sprinkle your crumbs on top. Bake at 400° for 10 minutes, 350° for 20 to 25 minutes. Do not open oven until done.
Soften cream cheese. Put pears and cream cheese in blender; liquefy. Bring juice to a boil. Dissolve Jell-O and cool. Pour into cream cheese mixture, then fold into Cool Whip.
Crumble mincemeat into 1/2 cup water and bring to boil. Boil 1 minute. Pour in bowl to cool. Add fruit, part of flour, nuts, milk, beaten egg and then remaining flour. Beat well after each addition. Fill tiny muffin tins 2/3 full and bake at 350° for 15 minutes.
Melt butter. Add brown sugar and eggs. Add other ingredients and mix well. Bake in greased 9-inch pie plate or casserole dish at 350° for 40 to 50 minutes until golden. Serve warm with fruit or milk. You can make it up the night before and bake in morning. Serves about 6 to 8.
Melt Hershey bar in double boiler. Fold in Cool Whip and blend well. Pour into pie shell and chill.
Melt caramels in a double boiler. Add milk and stir. Add pecans to mixture. Drop a teaspoonful of the caramel on wax paper and let cool. Melt chocolate morsels and paraffin in a double boiler. Drop caramel mixture in chocolate mixture. Put on wax paper.
Cream sugar and cream cheese in mixer. Blend in Cool Whip until smooth and well blended. Pour into prepared graham cracker crust (large size). Chill at least 3 hours. Top with 1 can fruit filling before serving.
Mix all together. Let chill in refrigerator for 1 hour. Serve with bread, crackers or Chinese noodles. Makes 8 servings.
Form and let rise in pan. Bake at 350° until lightly brown. For rolls, follow the same instructions as before, but form into rolls and let rise until double in size.
Finely chop or shred 1 head of cabbage and put it into a pot holding water to a depth of about 2-inches. Core 1 onion and pack it with cloves. Place it in the center of the cabbage. Add 1 sweet apple, diced fine. Cook until tender-crisp. Add wine vinegar, sugar and oil. Simmer.
Saute onion in 1/4 pound butter. Boil cubed potatoes and drain. Combine all ingredients and heat, but don't boil. Salt and pepper to taste.
Crust: Mix together crushed pretzels, margarine and sugar. Press into a greased 9 x 13-inch pan. Bake 15 minutes in a 400° oven.
Fry bacon; remove from pan. Saute onion and green pepper in drippings. Add all ingredients together. Add salt and pepper to taste. Bake for 1 hour at 300°.
Mix sugar and flour together. Add eggs and milk. Melt margarine and mix with other ingredients. Pour into a 9-inch uncooked pie crust and bake in 350° oven for 40 minutes. Be sure to add pecans to batter before placing in oven.
Brown pork chops. Put in baking pan and on top put onions, potatoes and chicken stock. Salt and pepper to taste. Bake in 350° oven.
Mix and place in a 9 x 13-inch dish. Top with crushed Rice Krispies in 1/4 cup margarine. Bake at 350° for 1 hour.
Combine all ingredients in a large bowl. Blend 1/2 cup reduced fat mayonnaise or salad dressing and 1 tablespoon lemon juice. Add to tuna mixture and toss lightly. Serves 8.
*May add onion, garlic, cauliflower, broccoli and barley.
Prepare cake as it says on the box. After cake is done, punch holes all over the cake with a fork. Mix strawberry jello and strawberry pop together. Bring to a boil, then pour it all over the cake.
Cream butter and sugar until light and fluffy. Add combined dry ingredients. Mix well. Press half of crumb mix into greased 13 x 9-inch baking pan. Spread with raspberry preserves. Sprinkle remaining mixture over preserves. Bake at 400° for 20 to 25 minutes. Cool; cut into bars or squares.
Heat medium size nonstick skillet over medium heat. Add turkey. Cook, breaking up meat with spoon until no longer pink. Place in colander to drain. Wipe skillet clean with paper towel. Heat oil in skillet over medium heat. Add onion, green pepper, oregano, cumin and chili powder. Cook uncovered for 6 minutes or until softened, stir occasionally. Add turkey, tomato sauce, barbecue sauce and olives. Bring to simmer; cook 5 minutes. Serve on rolls or over rice.
Combine brown sugar and syrup in a saucepan. Heat until boiling. Remove from heat. Add vanilla, peanut butter and butter. Pour over slightly crushed corn flakes. Mix; drop onto buttered pan or waxed paper.
Cook potatoes according to package directions. Drain in colander under cool running water, 30 - seconds. Set aside.
Blend oil, eggs, water and pudding together, then add cake mix. Oil a Bundt pan. Combine pineapple and brown sugar. Pour into pan. Top with cake mixture. Bake at 350° for 45 minutes. Cool for 5 minutes in pan.
Mix cream cheese and Ranch dressing. Cook dough on cookie sheet according to package; cool. Spread mixture on dough. Add veggies. Cut in squares.
Fry bacon and sausage. Scramble eggs. Stir bacon, sausage and eggs together in 9x13 inch baking dish. Spread cheese over mixture. Prepare 2 cups Bisquick according to label on box. Spread over cheese mixture. Cut butter into small pieces and place on top of Bisquick mixture. Bake at 375 degrees for 15-20 minutes or until top is golden. Gravy is excellent on top of this heart stopping breakfast treat.
Mix together all but last two ingredients. Blend honey and oil with a beater until thoroughly blended. Mix with dry ingredients, rubbing with fingers until dry ingredients are totally coated. Spread on two large cookie pans. Bake at 275° to 300° for one hour, stirring every 15 minutes.
Preheat oven to 350°. Saute onion in butter until softened. Lightly beat egg in mixing bowl. Add beef, stuffing mix, cheese, parsley, onion, salt and pepper to taste. Combine gently, but thoroughly. Form into loaf shape about 8 x 4-inches. (Can make individual loaves.) Place on a cookie sheet covered with foil. Beat remaining egg with water. Separate rolls and lay over top and sides of loaf, sealing edges with egg water glaze. Brush with remaining glaze. Bake about 1 hour. Serve with easy gravy (1 package gravy mix, 1/2 cup port wine and 1/2 cup water; mix according to directions on gravy mix).
Drain shrimp; rinse in cold water. Cook onion and garlic in butter until tender. Add tomato paste and simmer for 5 minutes. Remove from heat. Add parsley and oregano. Place pizza crusts on well greased baking pans. Cover each crust with 1/3 of the sauce, 1/3 shrimp and 1/3 cheese. Bake at 425° for 20 minutes.
Soften cream cheese. Beat in sugar and sour cream. Add vanilla. Blend in whipped cream or Cool Whip. Spoon into graham cracker crust. Refrigerate to set 3 to 4 hours. Top with any kind of fruit.
Cover peppers with water and let stand 10 minutes; drain. Add onions with sugar, salt and vinegar; heat mixture to boiling point, 45 minutes and simmer 45 minutes.
Cream margarine and cheese. Mix in flour gradually, adding pepper and salt. Add Rice Krispies and work in completely. Roll into small balls, then flatten with a fork. Bake on ungreased cookie sheet for 10 to 12 minutes at 350°. Makes a lot!
Stir together first 5 ingredients. Cook until it starts to yellow. Add soda. Spread on foil. Let cool, then break up.
In frypan, brown hamburger and onion. Drain off fat. Add salt and pepper. Spray casserole dish with cooking spray. Place sliced potatoes in bottom of dish. Sprinkle with 2 tablespoons water. Shake 1/2 teaspoon salt over potatoes. Put hamburger and onion mixture over potatoes. Spread creamed corn over. Dot with 1 tablespoon butter. Bake, uncovered, at 350° for 1 hour.
Combine all ingredients in crock-pot. Mix well. Cook on low 4 hours.
Mix sugar, eggs and oil. Then add carrots and dry ingredients and mix. Place into hot loaf pan and bake at 350° for 60 to 70 minutes.
Cream together oleo, brown sugar, sugar, egg and vanilla. Add flour, soda, salt and potato chips. Bake at 350° for 7 to 10 minutes.
Brown ground meat with chopped onion. Place in casserole. Pour soup over meat. Place cheese slices over soup. Cover top with Tater Tots. Bake at 350° for 30-40 minutes.
Mix all ingredients and bake in a greased and floured pan at 350° for 35 minutes.
Sift together 4 dry ingredients. Add buttermilk and vegetable oil. Mix well. Bake at 350° for 70 minutes in loaf pan.
Mix all ingredients and pour into hot oil (2 black skillets or 2 pans). If making one pan (half recipe), still use 1 egg. Bake at 450° until brown. Serves 12. Can freeze.
Melt butter over medium heat in a heavy 2-quart size pan. Slowly add marshmallows; stir constantly until marshmallows are thoroughly melted. (Food coloring may be added at this point for tinted popcorn.) Pour over popped corn, coating entire batch of popcorn. Form into balls.
Heat jello, water, marshmallows and cream cheese over low heat until marshmallows are dissolved and cream cheese is melted. Add mayonnaise, milk, crushed pineapple with juice, bananas and pecans. Mix all together with jello-cream cheese mixture. Pour in mold or casserole dish; chill thoroughly. Serve on lettuce or plain.
Heat oven to 375°. Grease pie plate, 9 x 1 1/4 inches. Mix cornmeal, water and salt in medium 2 qt. saucepan. Heat to boiling, stirring constantly; reduce heat to medium. Cook about 6 minutes, stirring frequently, until mixture is very thick. Remove from heat quickly; let stand 5 minutes, stir in egg. Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture; sprinkle with cheese and corn chips. Bake uncovered 20 minutes or until center is set. Let stand 5 minutes before serving. This has 22 grams carbohydrates, and with a salad, makes a great meal.
Mix together. Bake at 350° for 10 minutes. How easy is that!
Cream butter and sugar together in large bowl. Add eggs, one at a time. In small bowl, stir together the sifted flour, baking soda, mace and cinnamon. Add flour mixture to butter and sugar. Stir in vanilla, sliced apples and finally the chopped nuts. Grease and flour a Bundt pan. Preheat oven to 325°. Bake for 90 minutes (1 1/2 hours). Let cake cool in pan 10 minutes. Shake out onto rack and cool.
Shred cheeses and set aside. Mix undiluted soups, sour cream, cream cheese, taco seasoning mix, pimientos, mushrooms, black olives and peppers. Bring to a low boil. Remove from heat and add chicken. Butter sides and bottom of 4 to 6-quart Dutch oven. Beginning with the flour tortillas, start to alternate tortillas, mixture and cheese. End with cheese on top. Cook at 350° for 30 minutes, uncovered. Allow to stand for 15 minutes before serving, covered. Yields 6 to 8 servings.
Peel, pit and slice fruit into crust. Mix cream; beat until stiff or use Cool Whip. Prepare pudding, using only 1 cup milk. Fold whipping cream (or Cool Whip) and lemon extract into pudding. Carefully spoon over peaches. Refrigerate about 15 minutes before serving. (Do not fold cream mixture into peaches, as the fruit tends to weep.)
Shred lettuce and place in a large bowl. Add celery, then bell pepper, peas and onions.
Slice onion and separate into rings. Cover the bottom of a 9 x 12-inch baking dish with onion rings. Peel and thinly slice potatoes. Place on top of onion rings. Add salt and pepper to taste. Spread uncooked ground beef over the potatoes. Next spread the pork and beans over the meat. Spread undiluted tomato soup evenly over the pork and beans. Cut bacon strips in half and arrange on top of soup. Bake at 350° for 1 1/2 hours. Arrange triangles of cheese on top the last minutes of the baking time. Serves 4 to 6 people. Leftovers are tasty heated in the microwave.
Mix sugar, salt, butter, eggs and vinegar. Add coconut, raisins and pecans. Pour in unbaked pie shell. Bake at 325° for 40 minutes or until firm in the center.
In a 2-quart casserole, combine potatoes, flour, salt and onion. Toss lightly. Stir in milk and butter. Cook, covered, 5 minutes, or until milk is just about to boil. Stir mixture, then cook on Defrost 20 minutes, stirring occasionally. Let stand, covered, for 3 to 5 minutes. If desired, sprinkle with paprika or parsley. Yields 4 servings.
First go through beans; take out rocks and bad looking beans and discard them. Rinse beans under cool running water in a colander. Put them in a 5-quart Dutch oven with 4 quarts of water. Bring to a boil; let boil for 2 minutes. Cover; turn off heat and let beans set in water for 1 hour. Next, dump off old water from beans; don't pour out your beans. Refill pan with fresh water. Return to a boil and then lower the heat to a gentle simmer. Simmer beans for 2 hours, until beans are tender. You have to take one out and eat it to tell. After first hour, add ham slices that you have chopped into half-inch squares (approximately). Thirty minutes later, add soup mix and the salt and pepper to taste. Don't let the liquid get too low; if it does, beans will scorch. Just add more water and stir often. You can add one handful of long grain rice or Minute rice during the last 30 minutes if you like the soup on your beans thick. If you add rice, cook at least 20 more minutes. Don't use a thin pan or your beans will scorch! Serve with cornbread.
Put the cocoa and sugar into a cup. Gradually stir in 2 teaspoons of the milk. Stir to make a paste. Pour the rest of the milk into a small saucepan. Heat it over low heat just until a few tiny bubbles form around the edge of the saucepan. Pour the milk into a cup and stir very well. Serves 1.
Steam green beans whole until tender. Melt butter in large pan. Add chopped shallots, garlic and curly parsley. Saute until tender, but not brown. Add green beans and mix well.
Grind cranberries and orange. Add sugar and stir well. Cover and allow to stand at room temperature about 1 hour before serving.
Heat oven to 375°. Combine Crisco, peanut butter, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of mixer until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix until just blended. Drop 2 inches apart onto ungreased baking sheet. Bake at 375° for 7 to 8 minutes. Makes 3 dozen cookies.
In small mixing bowl, cream the butter. Add eggs and vanilla. Combine sugar and flour. Add to creamed mixture. Stir in chocolate chips and nuts (and peanut butter chips, if you wish). Pour into pie shell and bake for 45 to 50 minutes or until golden brown in a 350° oven. Makes 8 to 10 servings because this is a very rich pie.
Cut eggs in half lengthwise. Slip out yolks. Set whites aside, and mash yolks. Add mayonnaise, pepper and dry mustard to egg yolks. Mix well. Heap yolk mixture lightly onto egg halves. Arrange filled eggs on serving plate and sprinkle with paprika. Serves 6.
Thoroughly combine all ingredients. To serve, add 3 teaspoons of the mix per glass of hot water. Easy to store and easy to use.
Cream butter and sugar well. Add egg and beat again. Sift soda with flour and add alternately with sour milk. Put whole orange (no seeds) through food chopper with a fine blade. Add to batter with raisins. Bake on a sheet pan at 450° for 10 minutes. Frost with boiled frosting.
Boil noodles separately. Mix hamburger meat with seasoning. Cook according to directions. Drain noodles.
Pat the first 3 ingredients in pizza pan. Bake at 350° until brown. Mix cream cheese and 1/2 cup sugar and spread on warm crust. Slice fruit on top. Cook remaining ingredients until thickened and drizzle over fruit. Serve chilled. Real good with whipped cream topping.
Bake 2 pie shells. Brown 3/4 cup white sugar until desired color. Pour in 1/2 cup hot water and dissolve. Mix 2 cups sugar and flour together. Beat egg yolks and milk. Mix with sugar, flour and browned sugar mixture, then add margarine and cook until thickened. Add vanilla and pour into baked pie shells.
Cook spaghetti in salted water until tender but firm; drain and add the remaining ingredients. Mix well. If desired, 2 hard boiled eggs may be added.
Place ingredients in blender jar. Cover and blend until Splenda Granular is a very fine powder.
In a skillet, brown the luncheon meat and onion. Add the corn and cook until bubbly. Add the eggs and turn the heat down to low. Stir occasionally until eggs are set. Sprinkle in the chives and serve at once. Makes 3 to 4 servings.
Sift dry ingredients together. Cut in shortening until thoroughly mixed. Add buttermilk and yeast; work together until flour is moist. Cover and put in refrigerator until ready to use. Roll 1/2-inch thick; let rise 30 minutes. Bake at 400° for about 12 minutes. This recipe will make 6 dozen. Will keep in refrigerator 2 weeks. Take out what you need at a time. Use a jigger for cutting biscuits out.
Mix gelatin and boiling water together. Let cool, but not set. Add orange sherbet. Add the orange slices and crushed pineapple.
Bring first 3 ingredients to boil. Prepare quart jars with alum, garlic, dill and cucumbers. For a little extra spice, add 1/2 banana pepper to the jars. Pack jars, pour brine in until 1/2 inch below rim of jar. Seal and leave on surface, cover with a towel to avoid draft (do not process).