HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss the first 6 ingredients and place on bread. Combine the honey, lemon juice and yogurt; blend until smooth. Spoon the dressing over the vegetables and sprinkle alfalfa sprouts on top.
Mix margarine, flour and nuts together, pat in 9 x 13-inch pan and bake at 350° for 15 to 18 minutes. Let cool.
Cover raisins with water. Add sugar and cook until boiling. Mix flour and margarine (will be lumpy). Add to hot raisin mixture. Add vanilla. Pour in unbaked crust. Top with another crust. Bake at 350°.
Blend sugar, oleo and eggs, one at a time. Add pumpkin, flour and spices. Beat together. Add nuts. Bake 1 hour at 325° in 2 greased and floured bread pans.
Cut fruit in small pieces, mixing in pecans, then flour. Coat well; shake through sifter to remove excess flour. Set aside; cream oleo and sugar; add eggs and vanilla. Beat 1 minute, then add flour. Beat until smooth. Add fruit and pecans; mix with hand (there will be just enough batter to hold together). Drop by tablespoons on greased cookie sheet. Bake at 275° for 30 to 40 minutes. Batter will keep well for weeks. Cookies are better after they set awhile.
Reserve 1/2 cup strawberry juice for icing. Mix first 6 ingredients well. Bake at 350° for 30 minutes.
Mix together and spread on English muffins. Cut in quarters and broil until bubbles and light brown.
Cook chicken; remove from broth. Add noodles to broth and cook. Drain. Mix chicken, noodles, soup and sour cream together. Place in casserole dish. Top with bread squares. Add 2 tablespoons butter on top. Bake at 350° until brown.
Brown meat and onion; drain if needed. Stir in remaining ingredients. Heat to boiling; reduce heat and cover and simmer about 30 minutes until vegetables are tender. Add fine egg noodles. Add 1/4 teaspoon oregano and thyme.
Combine brown sugar, sour cream, 2 tablespoons butter and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat. Stir in vanilla and set aside.
Mix first 6 ingredients together. Pour into a square casserole dish. Bake at 350° for 1 hour. Mix cornflakes and butter. Put on top of casserole. Bake at 325° for 30 minutes or until crisp.
Mix well together. Pour back into carton and refrigerate overnight. Serve with mixed raw vegetables.
Slice angel food cake into 3 layer sections. Mix instant pudding according to box instructions. Fold yogurt into pudding. Spread yogurt mixture on first layer, then top with a cake layer. Continue this until each layer is frosted. "Ice" entire cake with Cool Whip. Top with sliced fresh fruit. (Strawberries and peaches are my family's two favorites.) Chill until ready to serve.
Mix all ingredients (except pie shell) well and pour into pie shell. Bake at 350° for 60 minutes or until knife comes out clean.
Mix sugar, salt, syrup, vanilla, nuts, 1/2 cup butter, eggs and flour. Pour in greased 13 x 9-inch baking dish. Bake in oven at 350° for 30 minutes. (If you get lazy like I sometimes do, use a boxed brownie mix.)
Remove chicken skin. Wash chicken; pat dry and place in a Ziploc bag. Pour Italian dressing over chicken and marinate in refrigerator for a few hours. Place chicken and dressing in a shallow casserole dish. Place sliced onion on top of chicken. Sprinkle with paprika to taste. Bake, covered, for 60 minutes at 350°.
Beat eggs. Add salt and spices. Mix thoroughly. Add cream and stir. Add the mashed potatoes and mix well. Turn into pie shell and bake in preheated oven at 350° for 1 hour or until firm.
Cream the sugar and Crisco. Add 1 cup water with yeast; dissolve. Mix salt, flour, egg and other 1/2 cup water. Stir all together to make a stiff dough, then knead about 30 times or more. Shape in muffin pan and refrigerate for about 3 to 4 hours. Remove from refrigerator 1 hour before baking and let rise in warm place. Bake at 425° for 10 to 15 minutes.
Combine eggs and sugar; add already cooked and partially cooled noodles, preserves, raisins, cottage cheese, sour cream, oleo and cinnamon. Mix it all well. Put it in a 9 x 12-inch pan (pregreased). Sprinkle a little cinnamon on top. Bake at 375° for 1 hour and 15 minutes or until lightly brown on top.
Mix soup and sour cream. Add salt and pepper to taste. After rinsing the dried beef with water to remove excess salt, layer dried beef above and below chicken. Pour soup/sour cream mixture on top. Bake at 350° for 1 hour. Serve with rice.
Saute garlic cloves in butter until soft. Press with fork to release garlic juices. Remove garlic clove pieces. Stir shrimp into bowl of barbecue sauce, cayenne pepper and black pepper, coating all shrimp. Place in frying pan of garlic butter and simmer until shrimp are done. Approximate time: 5 minutes to cook shrimp.
Add the sugar first to the cream cheese and beat in one egg at a time. Beat until smooth, then pour over the crust. Bake in 350° oven for 20 minutes. Remove from oven and pour over it 1 can of cherry or blueberry pie filling mix. Top with whipped cream if you wish.
Put jello in cold and hot water, sugar, salt and whole cranberry sauce. Let set until cool, then add all other ingredients. Place it in a mold and let chill 4 hours. Place mold in warm water until it moves from its sides, then place on lettuce on a platter.
Saute carrots in butter over medium heat 4 minutes. Add onion; cook 1 minute. Add zucchini and next 3 ingredients; cover and cook 3 to 4 minutes or until crisp-tender. Garnish if desired. Yield: 6 to 8 servings.
Place ribs in a 13 x 9-inch baking dish. Add 1/4 cup water. Cover tightly and cook in 350° oven for 1 1/4 hours. Remove to absorbent paper. Pour off cooking liquid and reserve. Combine tomato sauce, onion soup mix, brown sugar, prepared mustard and hot sauce in small saucepan and cook slowly 10 minutes. Remove excess fat from cooking liquid, add enough water to remaining liquid to make 1 cup. Stir into sauce mixture. Combine white and red beans, celery, and red or green pepper and mixture in a baking dish. May lay ribs on top or cut into bite-size pieces and mix in with beans and sauce. Cover tightly and bake in 350° oven 30 to 45 minutes. Serves 6.
Place onion rings in greased 2-quart casserole. Melt butter and add flour, milk, salt, paprika and Lea & Perrins. Cook until thick. Stir in cheese and green chilies. Heat until cheese is melted. Pour over onions. Sprinkle Bac*Os or crumbled bacon on top. Cover and bake at 400° for 20 minutes. Uncover and bake 10 more minutes at 425°.
Beat cottage cheese and cream cheese together for 10 minutes or until really smooth. Add sugar and eggs. Also add juice from lemon and vanilla. Melt margarine and cool. Add cornstarch and flour to mixture. Blend in sour cream. Grease and flour spring-form pan. Bake 1 hour at 350°. Leave in oven to cool for 2 hours or more. Take knife and cut around edges before releasing sides of pan. Upset onto cake plate. Any pie filling can be used for topping as you wish.
Drain beans slightly. Brown ground beef with onion; drain. Mix all ingredients and bake at 350° for 1 hour.
Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 12 hours or overnight. Do not use aluminum ware.
Brown the sausage; drain. Add oregano and garlic. On a greased baking sheet flatten 10 biscuits to 4-inch circles with floured custard cup. Leave rim. Fill with tomato paste and sausage. Sprinkle with 1 cup of cheese and Parmesan cheese. Bake at 425° for about 10 minutes.
Shred cabbage with knife. Cook cabbage in pot with 1/2 teaspoon salt and 1 tablespoon margarine until tender. Make a white sauce by combining 2 cups milk, 2 tablespoons margarine, 2 tablespoons self-rising flour and 1/2 teaspoon salt and bring to a boil over medium heat. Stir constantly as sauce begins to thicken. Drain cabbage and mix with sauce. In a casserole dish alternately layer cabbage mixture and cheese ending with cheese on top. Sprinkle saltines on top. Place in 350° oven until cheese melts.
Beat eggs and sugar well. Add pumpkin. Stir in ingredients. Spray 9 x 13-inch cookie sheet with Baker's Joy. Spread on cookie sheet and sprinkle with 1 cup chopped pecans. Bake at 375° for 12 to 15 minutes. Sprinkle large cloth with powdered sugar. Turn cake out on cloth and roll up to cool. May put in freezer for 30 minutes.
Combine corn meal, flour, baking powder, soda and salt. Add egg, lard and buttermilk. Beat well. Pour into 2 greased corn stick pans. Bake at 425° for 20 minutes. Makes 14 corn sticks.
Preheat oven to 350 degrees. In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl. Stir, slowly and add the dry ingredients to the pumpkin mixture. Beat until smooth. Grease and flour 2 9 x 5 inch loaf pans. Evenly divide the batter between the two pans. Bake for 60 - 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 - 15 minutes. Then remove from pans by inverting them onto a rack, and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.
Mix all ingredients together and bake 1 hour and 10 minutes at 325°.
Combine water and sugar in a saucepan. Make a simple syrup by boiling for about 5 minutes. Cool completely then add brandy, vodka and almond extract.
On a griddle or skillet, heat butter. Saute ham until heated and beginning to get crispy. Sprinkle with cheese. Turn heat to low. Cover with lid.
Saute chicken pieces in margarine until partially cooked (approximately 1 to 2 minutes each side). Lay chicken pieces in bottom of 9 x 12-inch baking dish. Sprinkle thawed broccoli over chicken.
Combine mayonnaise and cream; pour over cucumber and onion slices until all are covered.
Cream the shortening and add sugar gradually and continue creaming until sugar and shortening are well blended. Add molasses and egg and beat well. Sift the dry ingredients and add to creamed mixture; beat until smooth. Roll in small balls or drop mixture from a teaspoon about 2 inches apart on cookie sheet. Bake in a 350° oven for 15 minutes. Makes about 4 dozen cookies.
Cook raisins or dates with 2 cups water until water is absorbed; cool. Add 1 cup applesauce, eggs, oil and sweetener. Mix. Add 2 cups flour, baking soda, cinnamon, nutmeg and vanilla. Blend well. Grease loaf pan. Bake at 350° for 45 minutes.
Peel eggs. Slice in half long ways. Scoop the yolk out and smash with fork. Stir in mayonnaise, mustard and salt and pepper. Spoon mix into egg whites.
Cream butter and sugar. Add	milk. Sift flour with baking powder and add nuts. Add to creamed mixture. Beat egg whites until peaks form. Fold in. Bake in 9 x 13-inch pan at 375° for 30	to 35	minutes. Frost with a chocolate boiled frosting.
Saute onions in butter for 5 minutes until clear. Add tomatoes and tomato paste. Cook for 5 minutes, stirring constantly. Add garlic, celery, bell pepper, parsley, thyme and cloves. Cook 30 minutes, stirring frequently. Stir in rice. Season to taste and simmer 30 minutes, stirring often.
Preheat oven to 375°. Melt butter and pour in 8-inch glass pan. Mix together sugar, flour and baking powder. Gradually add milk, stirring to blend. Pour in with melted butter. Stir a few times, then add cherries and rake them through batter with a fork. Bake 25 to 30 minutes at 375°. Serve warm with whipped cream or ice cream.
In a small bowl, beat egg white and salt until soft peaks form. Gradually beat in sugar, beating until stiff peaks form. With a rubber spatula or spoon, work in peanut butter. Drop mixture from teaspoon 1-inch apart on greased cookie sheet. Bake at 325° for 18 minutes or until lightly browned. Cool slightly before removing from sheet. Yields 12.
Mix all together. Bake at 350° for 2 hours. Put about 1 cup water in bottom of pan.
In medium bowl, put quail legs and honey. Stir to coat legs. Mix all dry ingredients together in large plastic bag. Add quail legs and shake to coat. Saute legs on medium heat until golden brown. Watch carefully so as not to burn. Drain on paper towels and serve warm as an appetizer with a dipping sauce.
Dredge each piece of chicken in plain flour, then dip in the egg, half and half and garlic that have been beaten together in a shallow bowl. Coat with the flour, Parmesan cheese and parsley flakes, that have been combined in a shallow pan. Salt each piece lightly before turning to coat second side. Saute in mixture of butter and vegetable oil until golden and done. Meat should be moist and juicy inside and crispy outside.
Lightly mix all ingredients. Toss with mayo until evenly coated. Chill. Serve in lettuce cups.
Mix butter and both corns. Put in glass cake pan. Sprinkle Jiffy corn mix on top and put slices of butter on it. Bake at 350° for 30 to 40 minutes.
Drain fruit cocktail. Chop bananas and apple and add to fruit cocktail. Add remaining ingredients and mix. Garnish with cherries and pecans.
In a large skillet, cook ground beef until crumbly. Drain fat. (Include onion when cooking the beef.) Open the can of enchilada sauce and pour approximately 1/2 cup of sauce into beef; mix well. In a small skillet, heat 1/2 cup of oil until warm. Cook the corn tortillas slightly on each side until they are soft. In a large baking dish place a tortilla inside. Spoon into the tortilla a couple of tablespoons of meat. Add a bit of cheese and roll the tortilla until the bottom is toward the bottom of the baking dish. Continue until you run out of meat or tortillas. Pour the rest of the enchilada sauce on the top of the enchiladas and pour the remaining cheese on top of that. Bake at 350° for 20 to 25 minutes or until cheese melts. Serve with rice or beans. Garnish with fresh olives.
Simmer onions in butter until tender. Put in 1-quart casserole and top with cheese and pepper. Heat soup, milk and soy sauce until blended; pour over onions. Mix with knife. Cover with bread. Bake at 350° for 30 minutes.
Combine first six ingredients in 2 or 3 quart pan. Mix. Cover and simmer for 15 - 20 minutes. Add flour to milk and mix until smooth. Add to vegetables. Cook until desired thickness. Add cheese. Stir until melted. Serves 3 - 4.
Cream shortening, butter and sugar; add eggs one at a time. Mix in flour and vanilla. Add 7-Up; mix well. Bake for 1 hour and 30 minutes at 325°.
Sift together dry ingredients. Stir in nuts, dates, cranberries and orange rind. Combine eggs, buttermilk and oil. Add to flour mixture. Stir until blended. Pour into well greased tube pan and bake 1 hour at 350°. Remove to plate; place on wide pan and spoon marinade over warm cake until it is absorbed into cake.
Fry rice in saucepan using a small amount of oil or olive oil. Add onion and fry. Add tomatoes. Cover with water and simmer until water is gone and rice is fluffy. Do not stir.
Mix juice from fruit cocktail and pineapple in pistachio pudding, then mix in rest of ingredients. Cool and enjoy.
Cut pared apples into eighths and place in buttered casserole. Pour liquid over apples and sprinkle with brown sugar evenly. Dot with margarine and sprinkle with cinnamon and lightly with nutmeg. Bake at 350° for 1 hour.
Use 3 to 5 gallon plastic container or stone crock. Place in chopped or thinly sliced apples, stems removed. (Do not use blender or food processor, will cause cloudy wine.) Add water and yeast; stir well. Cover container with clean dish towel and secure with huge rubber band or string.
Arrange evenly in a greased 2-quart dish, 4 cups thinly sliced, raw potatoes and 1 teaspoon cut-up onion, sprinkled with 1 teaspoon salt, 1/8 teaspoon pepper and 1 teaspoon parsley flakes. Spread meat mixture evenly over potatoes. Decorate top with more catsup, if desired. Bake in a 350° oven (moderate) 1 hour, until potatoes are tender. Serves 4.
Cream shortening; add sugar. Add beaten egg yolks and jam. Sift the flour. Measure; add baking powder, cinnamon and nutmeg and sift 3 times. Dissolve soda in the sour milk. Add flour and milk alternately to the mixture, beating well. Fold in the stiffly beaten egg whites and bake in 2 layer pans about 25 minutes in moderate oven (350°).
Combine dressing mix and oil (start with 1/2 cup and add more if needed). Add dill weed, garlic powder, and lemon pepper. Pour over crackers. Stir to coat. Place on a cookie sheet in a warm oven for 15 to 20 minutes. Stir occasionally. Store in a airtight container.
Dissolve yeast in warm water in warm mixing bowl. Add salt, olive oil and all-purpose flour. Mix 2 minutes. Continue to mix and add whole wheat flour, 1/2 cup at a time, until dough clings to the mixer. Knead dough for a few minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Let rest 10 minutes. Divide dough in half. (Dough can be wrapped in plastic wrap and refrigerated overnight or frozen for later use.)
Put sugar, milk and butter in pan and boil for 9 minutes, stirring constantly. Add chocolate and marshmallows; stir until completely melted. Add peanut butter (use less if you want; only a hint of taste; I use crunchy peanut butter). Pour into greased pan. Makes 5 pounds.
Beat together the eggs, sugar and oil. Add the dry ingredients and mix together well. Pour into a greased and floured loaf pan (9 x 5 x 2-inch) and place in a cold oven. Turn on the oven to 300° and bake for 1 1/2 to 2 hours or until cake is firm in the middle. Let cool completely. Remove from pan and slice with a very sharp knife or wrap and freeze for slicing and serving later. Makes a 3 pound loaf.
Place one slice of Swiss cheese on each piece of chicken. Stir together soup and wine. Spoon over chicken. Sprinkle stuffing mix on top and drizzle with melted margarine or butter. Bake, uncovered, at 350° for 50 to 55 minutes. Original recipe taken from Niagara Deanery ECW Cookbook.
Melt butter in skillet (that has a cover). Salt and pepper chicken pieces; then place in pan and brown. Leave chicken in pan and add remaining ingredients. Cover and simmer about 30 minutes or until juices are low.
Arrange whole crackers in bottom of an 11 x 9-inch pan. Combine in saucepan the milk, sugar, flour, butter and beaten egg. Cook over medium heat, stirring, until mixture comes to a boil. Remove from heat. Add the nuts, coconut, crumbs and vanilla; mix well. Spoon over crackers in pan. Top with whole graham crackers.
Mix together beef, 1 cup tomatoes, bread crumbs, egg, salt, pepper, oregano and onion. Form into 12 good sized (about 3-inch diameter) meatballs. Wrap each with bacon slice, overlapping bacon carefully. Place meatballs in large, flat baking dish (roasting pan is handy) so that overlapped bacon is on bottom. Bake in 350° oven for 45 minutes or until bacon is crisp. Remove from oven and pour off bacon fat.
Dissolve jello in 1 cup of boiling water. Add next 3 ingredients; mix well. Pour into serving dish. Refrigerate until set.
Put water and gelatin into small saucepan. Place over direct heat; stir until dissolved or mixture is clear. In medium bowl, combine condensed milk and lemon juice. Stir in gelatin mixture. Fold in sour cream. Mix in 1 1/2 cups of pie filling. Turn into crust. Refrigerate 2 hours. Garnish top of pie with remaining pie filling.
Preheat oven to 350. Grease 9 or 10 inch tube pan.
Beat yolks until light. Add sugar gradually, pineapple juice and vanilla. Then add flour, salt and baking powder. Fold in stiffly beaten egg whites. Bake at 350° about 40 minutes.
Shake chicken in paper bag with seasoned flour. Melt butter or margarine in 9 x 13-inch pan. Place chicken skin side down. Bake uncovered at 425° for 30 minutes. Turn and bake 15 minutes longer.
Mix all ingredients together. Add apples and raisins last. Bake at 350° for 45 minutes in a 9 x 13 inch pan.
Cook potatoes and onion in water until tender. Mash and add remaining ingredients. Simple, yet delicious!
In a small bowl combine seasonings. Place 2 tablespoons in a nonstick skillet. Arrange a third of the potato slices in a circular pattern in skillet. Sprinkle about 1/4 of the seasonings, 4 tablespoons butter and 2 teaspoons onion. Repeat layers twice. Cover tightly with foil. Bake 20 minutes or until potatoes are tender. Let stand for 10 minutes. Invert onto serving platter to unmold potatoes. Serves 6 to 8.
Grind peaches and cherries. Add pineapple and sugar. Cook 1/2 hour. Put into jars and seal.
Heat oven to 375°. Line a 15 1/2 x 10 1/4 x 1-inch jelly roll pan with aluminum foil or waxed paper; grease. Stir together flour, cocoa, baking powder and salt. Set aside.
Combine first 5 ingredients in a medium bowl; cover and let stand. Drain thoroughly. (Hint: To drain, you will need to press down on ingredients because squash has a lot of water content.) Add flour and eggs. Stir well. Melt margarine in a large skillet over medium heat. Drop squash mixture by tablespoon into hot margarine. Cook until golden brown, turning once. Serves 6-8.
Brown flour in oil until it is a deep red-brown, stirring constantly to prevent burning. Add onions, celery, green pepper and garlic; cook until tender. Stir in beef, pork, giblets and seasonings. Continue cooking until meat loses it's color. Blend in broth; cover and simmer 25 minutes. Stir in rice and onion tops. Cook 5 minutes longer. Mixture should be slightly moist. Makes 6 servings. Rice can be placed in baking dish and served later, 350° for 30 minutes, covered.
Preheat oven to 350°. Cream sugar, brown sugar, molasses, salt, soda and shortening. Add eggs slowly and cream in mixture. Add flour, ginger and cinnamon using slowest speed on mixture. Roll dough to a 1/4-inch for small gingerbread or 1/2-inch for large gingerbread. Cut cookies out and put on baking sheet. Bake for 15 to 20 minutes or until done. Makes 3 to 4 dozen gingerbread men.
Cut bread lengthwise in half. Mix all ingredients together. Spread on both halves of bread. Bake in 200° oven for 20 minutes or until browned. Slice and serve.
Mix flour and butter in saucepan. Add chicken stock, stirring constantly. Add tomato juice and canned tomatoes. Bring to a boil. Reduce heat and simmer for 5 minutes. Cook rice in another saucepan. Drain and add to soup. Garnish with grated cheese.
Cook the pie shell. Place the strawberries in the shell. In a saucepan, combine the flour, jello, sugar, water and salt. Cook until it gets thick, about 15 minutes. Pour over berries. Chill pie overnight or several hours. Cover with Cool Whip and serve.
Heat oven to 425°. Place potatoes on 15 x 10 x 1-inch baking pan sprayed with nonstick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, bacon, eggs, onions, salt and pepper in large bowl. Add potatoes and mix lightly. Serve warm or chilled. Makes 6 servings.
Cook and drain the ground beef. Slice and parboil the zucchini. Cook the potatoes. In a 2 1/2-quart greased casserole dish, layer the beef, zucchini squash, potatoes and cheese. Mix the soup and milk. Pour over. Top with bread crumbs. Bake 1 hour at 350°.
Preheat oven to 350°. Pour water over oatmeal and let stand 20 minutes. Cream sugars, shortening and eggs. Add oatmeal. Add remaining ingredients and mix well. Bake at 350° for 30 to 35 minutes. Test for doneness with toothpick. Cool. Top with topping as follows.
Combine all ingredients in a large plastic bag and shake until well coated. Empty bag into an ungreased 9 x 13 pan. Cover and bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until tender.
Brown turkey; add green pepper and onion. Reduce heat; cover and cook until peppers are tender. Add beans, tomatoes and chili mix. Simmer 10 minutes and serve.
Cut squash in half from bottom end to stem end. Remove seeds. Sprinkle with salt. Place squash, cut side down, in shallow pan; add boiling water to depth of 1/2 inch to pan. Bake at 350° for 40 minutes or until tender. Pour off water. Turn squash upside down.
Mash tofu and combine all ingredients; mix well. Knead 2 or 3 minutes. Moisten hands and form 4 large burgers. Cook slowly on both sides until golden, either in nonstick baking dish in the oven or in a lightly oiled skillet on top of the range. Serve in a bun with fixings, on half bun, topped with a large slice of tomato, or as an entree with vegetables. Yields 4 servings.
Unroll dough, without tearing; press into 15 x 10 x 1-inch pan. Bake at 375° for 10 minutes or until cooked through.