HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and meal in a bowl. Sift in flour, soda, baking powder, allspice and salt. Mix well. Add egg, milk and melted butter. Stir well, but do not beat. Pour into loaf pan or an 8 x 8-inch pan that has been greased. Bake at 400° for 30 minutes or until done. This freezes and toasts well.
Mix in order given and pour into greased pan. Bake at 325° for 1 hour. Allow cake to remain in pan and cover with warm topping.
Break bread into pieces in two pans. Beat egg. Add rest of ingredients and drizzle over bread. Let rise. Bake at 350° for 30 minutes.
In a large pot, heat oil and simmer onions, peppers, celery and garlic, stirring occasionally, for about 8 minutes. Add tomatoes and seasoning. Simmer 20 minutes. Add meat, beans and Parmesan cheese. Add pasta. Heat thoroughly.
Mix cake mix well with margarine and 2/3 cup canned milk. Press half the mixture into 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes. Melt caramels and 1/3 cup of canned milk and pour over baked cake mixture. Over this sprinkle pecans and chocolate chips, then pour remaining cake mixture on top. Bake for 20 minutes at 350°.
In covered 4-quart saucepan over medium heat in 1-inch boiling water, cook broccoli and cauliflower 6 minutes or until tender; drain. Meanwhile, in 2-quart saucepan combine soup, beer, cheese and nutmeg. Over medium heat, heat through, stirring frequently. Arrange vegetables on platter to resemble a head of cauliflower. Pour sauce over vegetables.
Brown and cook meat and onions. Add all ingredients together in baking dish. Bake at 350° for 40 minutes.
Slice apples into large, flat dish. Add the water. Combine dry ingredients and crumb in butter. Pour over apples and bake at 350° until golden brown.
Cook carrots in a small amount of water until crisp-tender; drain. Combine carrots and cucumber. Pour dressing over vegetables. Cover; marinate in refrigerator several hours or overnight. Drain. Serves 6.
Mix together. Keep in sealed container. Put 2 teaspoons in mug and add boiling water.
Cook and drain beans (reserve 1/4 cup liquid). Saute onion and celery in margarine. Stir in 1/4 cup flour. Gradually add milk. Cook until thick (stirring). Stir in 1 cup cheese. Add pimento, salt and thyme.
Mix together chicken, Veg-All with liquid and soup. Spread mixture in lightly greased baking dish (lightly grease dish with margarine or spray with Pam or other cooking spray). Melt margarine; add flour and mix until smooth. Slowly add milk and mix until smooth. Pour over chicken mixture. Bake at 350° for 1 hour.
Cook broccoli; drain. Put in a shallow baking dish. Combine other ingredients and pour over broccoli. Top with your favorite crushed crackers (cheese crackers are good). Bake 20 minutes at 400°. This casserole freezes well. If you plan to freeze it, do not cook the broccoli tender. Bake casserole for 10 minutes. Cool and cover casserole before putting in freezer.
Cream margarine and gradually add 2/3 cup sugar. Beat with electric mixer until light and fluffy. Add molasses and egg; beat well. Combine flour and next 4 ingredients. Gradually add to creamed mixture and stir well. Divide dough in half and wrap both in plastic wrap. Freeze for 30 minutes. Shape into 1-inch balls, roll in remaining sugar and place 2-inches apart on cookie sheet coated with vegetable spray. Bake at 350° for 12 minutes; cool. Store in airtight container.
Grease a tube pan. Sprinkle the bottom with pecans. Melt the margarine and add sugar, water and pecans. Cut the biscuit dough in halves and ball up (40 balls). Place 20 balls in bottom of prepared pan and drizzle with half of the melted mixture. Place remaining 20 balls in pan and top with the rest of mixture. Bake at 350° for 20 to 25 minutes.
Mix softened cream cheese with enough mayonnaise to make it spreadable. Add chopped green olives with pimentos and chopped nuts. This is good on wheat bread!
Cream shortening and sugar. Fold in stiffly beaten eggs. Flour the fruits to prevent lumping together. Put all ingredients into mixing bowl and stir until thoroughly mixed. Bake in slow oven at 350° about 1 hour.
Preheat oven to 375°. Mix together flour, baking powder, baking soda and salt. In a large separate bowl, combine sugars, margarine, eggs and water. Beat with mixer until creamy; then add first mixture, oats and butterscotch chips. Spoon cookie mixture onto greased cookie sheets and bake until golden brown, about 10 to 12 minutes.
Mix all ingredients except Ragu and noodles. Layer mixture with noodles in 9 x 13 baking dish. Pour Ragu over mixture. Bake at 350 for 35-40 minutes. Serves 6-8.
Drain pineapple, saving juice. Prepare cake according to directions, but instead of water, use pineapple juice (add water to make right amount). Spoon pineapple over cooled cake.
Make pudding as directed; when it has thickened, add dry cake mix to hot pudding. Stir until blended. Pour into greased 13 x 9-inch pan. Sprinkle with nuts and chips. Bake at 375° for 30 minutes.
Preheat oven to 400°. In large mixing bowl, combine all ingredients. Mix only until dry ingredients are moistened. Fill well-greased muffin cups about half full. Bake at 400° for 15 to 20 minutes until golden brown. Serve hot.
Cook together first 4 ingredients until they begin to thicken. Remove from heat and add oats, peanut butter and vanilla. Drop on wax paper and cool.
Boil cut up chicken until tender. When cool, debone. Return pieces to stock. Add vegetables and soup starter. When vegetables are tender, drop dumplings by teaspoon into hot soup. Do not boil at this time. Steam for 5 minutes and serve. My mother-in-law used new potatoes, fresh peas, etc. from the garden.
In a 2-quart casserole dish, mix together mayonnaise, undiluted soup and lemon juice. Drain asparagus; fold into mayonnaise mixture. Spread bread crumbs and cheese on top; sprinkle with paprika. Bake at 350° for 20 minutes.
Combine dry ingredients in a small saucepan; mix well. Add water and bring to a boil. After it starts to boil, let it simmer gently for 3 minutes. Tastes great on French toast as well as many other things.
Beat together eggs and sour cream. Add remaining ingredients. Mix with fork and pour into a greased 9-inch pie plate. Top with 1/4 to 1/2 cup grated cheese. Bake at 350° for 1 hour.
Heat oil in a large skillet. Add beef, onion and garlic. Cook and stir until meat is brown and onion is tender. Stir in catsup, Worcestershire sauce, brown sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water. Cover; simmer for 2 1/2 hours.
Beat eggs and sugar; add oil and vanilla. Mix in flour, oats, cinnamon, soda, salt and baking powder. Add strawberries and mix well. Pour into two greased and floured 4 x 8-inch loaf pans. Bake 1 hour at 350°.
Grate cheese and mix all ingredients together. Roll into small balls and bake at 350° until brown, about 20 minutes.
Brown ground beef, onions and green pepper. Drain. Add parsley, tomato sauce, Worcestershire sauce, wine, mint, hot sauce, garlic powder and salt. Simmer 2 hours. Spoon over cooked macaroni.
Mix together with the broth from the turkey, which has four tablespoons also added to it. Cook at 350° for 30 minutes or until done.
Dissolve Jell-O and sugar in about a quart of hot water. Cool and add juices and more sugar, if desired. Add ginger ale if desired just before serving. Add crushed ice.
Toss apples in lemon juice. Add rest of ingredients and toss well. Stir gently. Serve on bed of lettuce.
Mix all ingredients in bowl except chicken. Separate chicken wings and add to mixture. Marinate overnight in refrigerator. Place in a 9 x 13-inch pan and bake at 350° for 1 1/2 hours. Turn over once during baking.
Place first 6 ingredients in saucepan and bring to a boil. Boil for 2 minutes. Remove from heat; add peanut butter until melted. In a separate bowl, add oats. Pour mixture over oats. Stir and scoop rounded teaspoonfuls onto wax paper.
Tear cake into pieces. Crush 4 Butterfinger bars. Mix these together, then mix cream cheese, confectioners sugar and marshmallow cream together. Mix with cake and candy. Press this mixture into the bottom of a pan. Top with Cool Whip. Crush the remaining 2 Butterfinger bars and sprinkle on top.
Grease three 10 1/2 x 15 1/2 x 1-inch pans. Line with waxed paper and grease the paper. Preheat oven to 350°.
Cream Crisco and sugar. Add eggs one at a time and beat well. Add a little flour at a time. Use desired flavoring. Put in oven and turn to 325°. Bake 1 hour and 10 minutes.
Place in a large mixing bowl the egg whites and corn syrup. Start beating on low and increase to high. Add vanilla. When mixture holds its shape, spread on cake.
Mix all the ingredients, except the soda; cook to soft ball stage. Remove from heat. Add 1/4 teaspoon soda. Covers 1 cup uncooked popcorn. Makes 3 poppers.
Melt butter in 13 x 9 x 2-inch pan. Layer remaining ingredients in order given. Cook at 325° for 30 minutes. Cool completely before cutting.
Combine all ingredients except biscuits. Separate each biscuit into 3 pizza rounds. Spread with mixture. Put pizza on cookie sheet and freeze. Remove from cookie sheet and store in plastic bags. Bake frozen pizzas at 425° for 10 minutes.
Peel, core and half apples. Place in a baking dish. Sprinkle with cinnamon. Pour 1 bottle desired Faygo diet drink over apples. Baste apples during baking process so they won't dry. Bake at 350° until apples are tender.
Dissolve jello in hot water. Warm the soup; dissolve the cheese. Add jello and let it start to set. Add peas, shrimp, celery, onion, pepper and salad dressing. Add this to the jello, tomato and cheese that is setting. Place in a large mold. Let set 12 to 24 hours before serving.
Dissolve jello in boiling water. Cool with 1 3/4 cups ice cubes and cold water. Add pineapple and juice. Rake through cranberry sauce with a fork and add to jello mixture. Pour in 8 x 8-inch container. When slightly jelled, spread and cover over with mixture of sour cream, Cool Whip and sugar. Serve as is or rake with a fork the sour cream mixture down into the jello. Chill.
Blend 1 to 2 minutes or until jalapeno is finely minced. Yields 2 cups.
Wash the chicken wings and dry with paper towels. Cut off the tips and cut the wing in half at the joint. Save the wing tips for chicken stock, if you wish. Grate the fresh ginger and set aside.
Dissolve salt in 6 cups boiling water. Pour over cucumbers. Let stand until cool; drain. Combine vinegar, sugar, seed and turmeric. Add 1 1/2 cups water. Bring to a boil. Pour over pickles. Let stand 24 hours, covered. Bring all to boiling. Pack cucumbers and liquid into sterile, hot pint jars, leaving 1/2-inch headspace. Wipe rims; adjust lids. Process in boiling water bath 5 minutes. Start timing when water boils. Makes about 5 pints.
Mix all ingredients and pour into loaf or muffin pans. Bake at 375° for 20 minutes.
Simmer the liver in boiling water for 30 minutes. Then trim off any skin or ligaments and grind the liver fine. Season. Mince the onion; add the butter. Beat the eggs and add them. Work into this paste the flour, using enough to make the paste quite stiff. Form into small balls and poach them in any meat soup for 15 minutes. Serve them, swimming in the soup.
Cook together 2/3 cup sugar, cornstarch, jello, 2/3 cup water and frozen strawberries. Cool. Beat eggs until fluffy. Mix dry ingredients. Add water, vanilla and flour to eggs. Pour into jelly roll pan and bake at 375° for 10 to 12 minutes. Empty roll on a cup towel that was sprinkled with powdered sugar. When cooled, unroll. Spread with cooled strawberry mixture. Roll back like jelly roll. Spread some strawberry mixture on top.
Bring milk to a boil. Add grits and cook until thickened (about 10 minutes), stirring often. Stir in margarine, salt and cheese. Spoon into a lightly greased 1-quart casserole dish. Bake at 325° for 20 minutes.
Mix spaghetti and sauce together. Spread cooked spaghetti noodles and sauce in 13 x 9 x 2-inch casserole dish. Cover with cheese. Bake at 350° for 20 to 30 minutes. Makes 5 to 6 servings.
Mix carrots (with liquid) and remaining ingredients in saucepan. Heat through. Makes 4 servings.
Melt chocolate pieces. Add noodles and peanuts. Drop by spoonfuls on wax paper. Let cool. Makes about 36.
Gather about a double handful of hoarhound leaves. Wash, then boil in a pint and half of water for about half an hour; strain and add 3 1/2 pounds of brown sugar; boil over a hot fire until sufficiently hard-ball stage. Pour out in flat, well-greased tins and mark into sticks or small squares with a knife as soon as cool enough to retain its shape.
Brown pork chops on both sides in a large skillet. Coat a baking dish with vegetable cooking spray and put the browned chops in. Combine the barbecue sauce with just enough water to thin it out and pour it over the chops. Cover with foil and bake at 325° for one hour or until done.
Scald milk in saucepan. Add and stir in the sugar, butter and salt. Cool milk mixture to lukewarm. While mixture cools, put 1/2 cup warm water in large mixing bowl. Sprinkle yeast over water. Stir to dissolve. Stir in milk mixture. Stir in egg, then cheese. Add in 3 cups flour; beat well. Add additional flour to make dough leave side of bowl, about 3 cups. Turn dough out on lightly floured board and knead about 10 minutes or until smooth and elastic. Divide in half; shape into loaves. Place in 9 x 5 x 3-inch pans. Brush tops lightly with melted butter. Cover with towel and let rise about 30 to 40 minutes or until double in size. Bake at 375° for 30 to 35 minutes.
Melt shortening in pan. Add pork chops and brown on both sides. Fill pan with water. Cover and let boil dry.
Add sugar and salt to tomato puree and water; boil for 5 minutes. Place bread cubes in casserole. Pour melted butter over them. Add the tomato mixture. Bake, covered, for 30 minutes at 375°. Serve with meats. Good!!
Combine cranberries, apples and sugar. Dissolve gelatins in hot water. Add syrup and chill until partially set. Add cranberries and apple mixture and nuts. Pour into mold. Chill until firm.
Mix milk, egg, and butter or margarine. Sift flour, sugar, and baking powder. Stir milk mixture into flour just until moistened. Cook on an oiled griddle.
Cook vegetables in clam juice and enough water to just cover the vegetables. Cook until tender. In a large pan melt butter and gradually add the flour, stir until smooth. Then add the half and half, stirring constantly. Cook until very thick. Add the vegetables, including the juice, and the clams to the white sauce. Cook an additional 5 to 10 minutes.
Mix all ingredients, except bread crumbs. Pour into a 3-quart casserole dish. Refrigerate overnight. Top with bread crumbs. Bake for 1 hour at 350°.
Cook broccoli according to directions adding an extra 1/4 cup water. When done, drain the juice, adding it to the chicken soup. Mix until smooth. Grease 1 1/2-quart casserole; add half the broccoli, then half stuffing mix and half chicken soup. Repeat. Add cut up cheese to the top. Bake in 350° oven 30 minutes. Serve immediately.
Add remaining ingredients to stiffly beaten egg whites. Drop cookies with spoon on a well-greased cookie sheet. Top each cookie with a maraschino cherry. Bake at 350° for approximately ten minutes.
Mix all ingredients together well. Let food marinate for at least half an hour. Saute or put on skewer and barbecue. Keeps for 2 days. Meats can be frozen in this marinade, then thawed and cooked for a quick meal later. Makes enough for one pound of food. Can be used for any kind of food.
Mix Bisquick, milk and cheese until soft dough forms. Drop dough by spoonfuls onto an ungreased cookie sheet. Bake for 8 to 10 minutes at 450°. Mix butter and garlic powder. Brush over warm biscuits.
Saute garlic in oil. Add tomatoes and seasonings. Simmer. Pour over pasta. Stir in Ricotta cheese. Makes a single serving.
Saute onion and mushrooms in butter for 7 minutes, until liquid is evaporated. Stir in flour, then add broth, milk and cream cheese. Bring to a boil and cook for 5 minutes, stirring constantly. Add 2 tablespoons Parmesan cheese, sherry, salt, garlic and pepper. Add chicken and cooked spaghetti. Pour into 3-quart casserole sprayed with Pam. Top with 2 tablespoons Parmesan. Cover and bake at 350° for 20 minutes, then uncovered, 10 minutes more. Serves 6.
Combine pudding mix and milk in a medium saucepan; blend well. Cook and stir over medium heat until mixture comes to a full boil; pour into bowl. Cover surface of pudding with plastic wrap. Chill.
Prepare Never Fail Pie Crust. Beat eggs. Add other ingredients. Pour into crust filled pie pan. Bake 20 minutes or until set at 415° on lower shelf.
Wash and sterilize jars and lids. Peel as many peaches as you want to pickle or your kettle will hold. Mix in large kettle, cider vinegar, sugar, cinnamon and whole allspice. Place on stove and bring to a boil. When boiling, drop in peaches and cook until tender. Place in jars with juice to cover. Seal at once.
Soften sherbet. Mix with other ingredients and refreeze in 9 x 13-inch pan. Soften before serving.
With a fork, mix dry ingredients together. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Add milk and with fork stir dough until thoroughly mixed. Do not knead dough. Drop heaping tablespoonfuls of mixture on an ungreased cookie sheet 1 inch apart. Bake at 450° for 12 to 15 minutes.
In heavy kettle, melt Crisco. Brown roast slowly on all sides. Add chopped onions, flour, brown sugar, dry mustard and salt. Add vinegar and water. Cover and simmer slowly for 3 to 3 1/2 hours, or until tender.
Cream sugar, butter and egg. Sift dry ingredients; add to first mixture alternately with milk. Add nuts and peaches and mix well. Shape into rolls. Wrap in wax paper and place in refrigerator until ready to bake. Slice thin and bake at 400° for 12 to 15 minutes. Yield: 5 dozen.
Scrape carrots. Cut carrots into strips. In a microwave dish, place carrots. Pour in orange juice and white Karo. Add brown sugar and salt. Cook in microwave at 80% for 24 minutes, or until tender. Add vanilla and nutmeg. Take 2 tablespoons of cornstarch with a small amount of water and add to carrots. Cook a few minutes until thick. Keeps well in the refrigerator.
Mix both pudding mixes with the milk. Line bottom of pan with graham crackers. Layer with vanilla and then chocolate pudding. Makes three layers.
Poach chicken breasts until tender. When cooled, remove meat from bones in small pieces. Mix meat, 1 can salsa, cumin and heat. Heat oil in small skillet. Dip tortillas in oil to soften. Drain on paper towels. Put small amount meat mixture in center of tortilla, roll and secure with a toothpick. Reheat oil, fry taquitos until crisp. Drain on paper towels. Mash avocados and mix with salsa. Salt and pepper to taste.
Put 1/2 stick margarine in electric skillet and let melt. Fill with peaches and sprinkle with sugar. Cook, stirring frequently until peaches are slightly brown. Pour into mixing bowl and beat. Tastes like dried peaches. Can be frozen for later use. Makes great fried pies.
In large glass bowl, put one layer of brownies. Place one layer of sliced bananas on top of brownies. Place one layer of sliced strawberries on top of bananas. Spread a layer of Cool Whip on strawberries. Repeat layer order, ending with Cool Whip. Crumble 1 brownie on Cool Whip.
Mix peanut butter, dates, nuts and butter. Add powdered sugar slowly. Make into 3/4-inch by 2-inch rolls. Chill overnight. Melt paraffin wax and butterscotch chips. Dip rolls in wax and butterscotch with a fork. Place on wax paper. Place wax paper on cookie pan. Very good Mrs. Zeck.
Spread mixture on hamburger buns. Add slice of ham and Swiss cheese. Place on cookie sheet and cover with foil or wrap each individually in foil. Bake at 350° for 20 minutes. Makes 8 sandwiches. Great entertainment to serve hot potato with the foil wrapped sandwiches. A New Year's Eve family tradition.
Mix fruit cocktail, strawberries and glaze in a bowl. In a separate bowl, mix cream cheese and a little sugar to taste. Mix until smooth. Press cookie dough into a pizza pan and bake until just slightly brown. (You want the cookie crust to be soft, so don't let it bake very long at all). Let cool. Spread cream cheese over the cookie crust. Put fruit mixture over that and then slice bananas over the top.
Mix in order as written. Grease casserole dish. Pour mixture in. Bake for 30 minutes at 350°.
Preheat oven to 350°. Beat first 8 ingredients until smooth. Stir in chocolate chips. Place batter evenly in lined or greased 2 3/4-inch muffin tins. Bake for 25 to 28 minutes, until golden brown. Yields 1 dozen.
Saute onion and garlic in oil in a skillet until crisp-tender. Add zucchini and yellow squash; cook mixture over medium-high heat, stirring constantly for 5 minutes. Add tomatoes and remaining ingredients; cook, stirring constantly for 2 minutes. Serve immediately. Yield: 6 servings.
Cut roast 2 inches thick; pierce with fork. Sprinkle with tenderizer. Then coat meat with marinade; let set for 15 minutes. Grill on charcoal or gas grill. Slice into strips to serve. Taste like prime rib.
Mix hot water, shortening and raisins; set aside. Mix together nutmeg, cinnamon, eggs, sweetener and 1 tablespoon water. Sift together flour, baking powder and baking soda. Combine with egg mixture. Add raisins, water and shortening mixture. Drop by teaspoonfuls on lightly greased cookie sheet. Bake for 8 to 10 minutes in 350° oven. Yields 48.
Cook potatoes in jackets. Cool. Peel and cube. Stir in green pepper, onion, milk, cheese, salt and black pepper. Mix well. Turn into greased casserole; sprinkle with chopped dried parsley. Pour all of melted oleo over potato mixture. Bake at 400° for 35 to 45 minutes.
Cut up onion into blender, chopping or blending into puree and then add other ingredients, blending all until thick and creamy. Put into jar and store in refrigerator. Use on tossed salads and as a dip.
In small, deep mixing bowl, whisk together pudding mix, cinnamon and nutmeg. Gradually add milk, beating at low speed until well blended. Add sour cream; mix well. Chill at least 2 hours before serving.
Preheat oven to 325°. Cream butter, eggs and sugar together. Put sour cream and baking powder in separate bowl and mix together. Add to cake mixture. Fold in flour, a cup at a time. Beat well. Bake for 45 minutes to 1 hour.
Thaw and let rise frozen bread dough. Cook sausage and cut up in fine pieces and drain sausage on paper towel. Roll dough out rectangle shape about 1/4-inch thick. Sprinkle sausage and cheese over the dough and roll dough up long side first. Place seam of loaf down on greased cookie sheet. Pinch ends of loaf. Bake at 350° for about 25 to 30 minutes or until top of bread is golden brown. Let cool before slicing.
Brown ground beef with onion; drain. Brown bacon and drain. Crumble into small pieces. Combine all ingredients and bake at 325° for 2 hours or cook slowly in crock-pot.
Line cold skillet with bacon. Place hamburger patties in. Slice the potatoes, carrots and peppers on top. Turn the skillet onto sizzle. Add enough water to cover the hamburger halfway. Cover and steam for 40 minutes. Remove the lid for the last 10 minutes. Let the water cook out. Serves 4 to 6.
Boil chicken breasts until done; pick apart in small pieces. Place chicken in casserole. Combine sour cream and cream of chicken soup and pour over chicken in casserole. Crush enough Ritz crackers to cover top of casserole and combine with melted butter. Top casserole with crumbs and bake 20 to 30 minutes in a 350° oven. Serve with baked potatoes and green beans.
Cream sugar, margarine, butter and cream cheese. Add alternately flour and eggs, a little at a time. Add salt and vanilla. Pour in greased, floured bundt pan. Bake at 300 F for 1 1/2 hrs. The oven must NOT be preheated. Place mixture in cold oven, then turn on heat.
Fry steak on medium high until brown on both sides with a little pink inside. Then slice steak very thin, add fish sauce, pepper flakes and fresh squeezed lime juice and mix well. Serve with cooked white rice.
Using mixer, combine berries with 1/2 teaspoon sugar and liqueur. Beat egg whites until stiff peaks form. Add remaining sugar and beat a few more seconds. Add raspberry mixture. Carefully fold in raspberry-egg mixture. Spoon mixture into chocolate cups and top with fresh berries.