HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients; add oranges and mix by hand. Pour into 3 greased and floured layer cake pans. Bake about 30 minutes at 350°.
Mix butter, sugar, egg and vanilla. Add flour. Roll into little balls. Put on ungreased cookie sheet. Flatten with fingers dipped in egg white. Put oven at 350°. Bake for 12 minutes.
Cook carrot in microwave a few minutes. Put all in deep Pyrex pan. Mix milk, eggs and Bisquick in blender; pour over veggies. Bake 25 to 35 minutes in a 400° oven. Last 5 minutes, top with cheese. Let stand 5 to 10 minutes before cutting.
Shred cabbage, placing half of it in a bowl. Reserve the other half. Sprinkle chopped onion over cabbage. Sprinkle chopped green pepper over onion. Top with remaining cabbage. Sprinkle sugar over the top of cabbage. Do not stir. Bring oil, vinegar, salt and celery seed to a full boil and pour this hot mixture over the cabbage mixture. Do not stir! Cover container and place in refrigerator overnight. Next day, stir well. This will keep for 10 days or longer in the refrigerator.
Mix the first 8 ingredients together and set aside. Melt remaining ingredients together over low heat. Add nuts and vanilla last. Stir well and pat 2/3 of oat mixture in bottom of baking pan. Spread chocolate mixture over dough. Dot remaining oat mixture over chocolate filling. Bake at 350° for 25 to 30 minutes. Cool and cut in 1 x 2-inch squares. Do not overwork dough.
Combine carrots with onions and peppers. Blend other ingredients and bring to a boil. Pour over vegetables. Let stand 24 hours before serving.
Put bread in bottom of a greased 9 x 13-inch dish; add sausage and cheese. Mix eggs, milk, salt and pepper; pour over. Cover with foil and chill overnight. Bake, uncovered, 30 to 40 minutes at 325°.
Prepare soup mix. Dip chicken in soup. Roll in mixture of flour and Italian dressing. Melt margarine in bottom of baking dish. Place chicken in pan and bake at 350° for 35 to 40 minutes.
Peel and chop apples. Mix sugar, flour and cinnamon in a bowl. Add egg, oil and milk; mix well. Stir in apples. Drop by spoonfuls into hot oil. Fry until brown and drain on paper towels. Roll in powdered sugar while hot.
Brown and drain meat, add garlic, parsley, basil, tomatoes and paste. Simmer for one hour. Cook and drain noodles. Combine cottage cheese, eggs, salt, pepper, parsley and parmesan. In a 9x13 pan put 3 noodle lengthwise. Spread 1/2 cottage cheese mixture cover with mozzarella then cover with 1/2 meat mixture. Repeat. place last 3 noodles on top and cover with mozzarella. Bake at 375 degrees for 30 minutes. Cool 15 minutes before cutting.
Preheat oven to 375°. Spray a 15 x 10-inch pan with Pam. Skin and remove fat from chicken. Dip chicken in milk; coat with dry ingredients. Place in pan. Bake 50 minutes or until juice runs clear when pierced with fork.
Boil potatoes with skins on. Brown hamburger; drain. Peel potatoes and slice. In a 1 1/2-quart casserole dish, layer hamburger, potatoes and onion. Pour soup mixture (1/2 cup milk and soup) over top and down sides. Bake at 350° for 45 minutes. Serve hot.
Cut elephant into small, bite-sized pieces. This will take about 2 months. Reserve the trunk as you will need something to store pieces in. You will need enough brown gravy to cover. Cook over open fire for about 4 weeks. Keep heat at approximately 365°. This will serve about 3,800 people. If more are expected, the 2 rabbits may be added. Do this only if necessary, as most people do not like to fine hare in their stew.
Saute onion and celery in oleo until transparent. Crumble corn bread; add sage, salt and pepper. Mix beaten eggs with soups and broth. Stir ingredients together and fold in chopped chicken. Put in crock-pot. Cook on high 45 minutes. Turn on low (stir mixture) and continue cooking 4 to 6 hours.
Combine potatoes, soups, seasonings and sour cream in 9 x 13-inch pan. Sprinkle with parsley flakes and paprika. Bake, uncovered, at 300° for 1 1/2 hours. Makes 12 servings.
Combine sugar, salt, flour and cornstarch; mix well. Slowly add milk, mixing well. Cook over medium heat in heavy saucepan, stirring to prevent scorching and lumping. When mixture thickens, add oleo and vanilla. Then slowly add beaten egg yolks. Cook until thick and cool a few minutes and pour into a baked pie shell. Cover with meringue and sprinkle coconut on top. Brown in slow oven.
Line 8-inch square pan with buttered foil; set aside. Melt both chips with shortening in heavy small saucepan over very low heat, stirring constantly. Spoon half the chocolate mixture into prepared pan, spreading evenly over bottom and 1/4 inch up sides of pan. Refrigerate until firm. Meanwhile, combine caramels, butter and milk in heavy medium saucepan. Cook over medium heat, stirring constantly. When mixture is smooth, stir in pecans. Cool to lukewarm. Spread caramel mixture evenly over chocolate in pan. Remelt remaining chocolate mixture over very low heat. Spread over caramel layer. Refrigerate until almost firm. Cut into squares. Store in refrigerator.
Place chicken breasts between sheets of waxed paper. Pound with mallet. Sprinkle with salt and pepper. In microwave-safe dish, melt butter and mix with oil. Place chicken breasts in dish; turn to coat on both sides. Microwave on High for 3 minutes. Let rest 1 minute. Turn and microwave 3 minutes on High until chicken is done. Set aside.
Score the meat several times on each side. The cuts should be 1/4-inch across the grain.
Cream together sugar, shortening, brown sugar and eggs. Add milk and vanilla. Then mix. Then add flour, soda and salt.
Mix meat with eggs, rice and sugar. Season with cinnamon, salt and pepper. Form into balls. To make sauce, saute onion in oil until golden. Add tomato sauce and 1/2 jar of water from tomato sauce jar, sauerkraut, brown sugar and raisins. Heat mixture. Should be sweet and sour. Shred cabbage or cut into thin strips eliminating any hard-veined parts. Pour some of sauce on bottom of roasting pan. Layer half the shredded cabbage over sauce. Place meat balls on top of cabbage, cover with remaining cabbage and pour on remaining sauce. Cover with lid or foil and bake at 325° for 1 1/2 hours. Lower heat to 275° and bake for 1 more hour.
Bake brownies according to directions in a 9 x 13-inch pan. Do not overbake. Cool.
Line bottom and side of a 9-inch pie plate with ladyfinger halves, split sides up. Set aside. In large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until thickened but not set, 40 to 50 minutes. Add whipped topping and confectioners sugar, stirring with wire whisk or fork to blend. Refrigerate until almost set, 30 to 40 minutes. Fold in sliced strawberries. Spoon high into ladyfinger crust. Cover and refrigerate several hours or overnight. Garnish with strawberries.
Thaw strawberries. Measure 1/2 cup and drain (save for icing). Mix together cake mix, jello and flour. Add oil and remaining strawberries (juice and all). After all ingredients are mixed, pour batter into 3 greased 8-inch pans. Bake at 325° until done, about 35 to 40 minutes.
Melt butter in large saucepan. Beat egg; add sugar to egg, then add egg mixture to melted butter. Add dates and nuts. Cook over medium heat, stirring constantly, until dates soften. Add Rice Krispies and mix well. Let cool long enough to roll into balls, then roll in powdered sugar or coconut.
Cook bacon slowly in a Dutch oven until fat begins to fry out. Add minced onion and cook over low heat until onion turns yellow. Add liquid from the 2 cans of clams, potatoes and boiling water. Cook until potatoes are tender, about 10 minutes. Just before serving, add clams, milk, salt and pepper. Heat to boiling, stirring occasionally. Serve immediately. Makes 6 servings.
Mix cornbread mix, Mexican cornbread mix, egg and milk together and pour into a 12 muffin pan. Bake at 425° for 20 minutes. Crumble into a large bowl.
Separate eggs and beat egg whites until stiff. Set aside. Cream butter, shortening and sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve soda in buttermilk; add alternately with flour. Beat well. Add coconut, nuts and extracts. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9-inch cake pans, using 2 cups batter for each pan. Bake in 350° oven for 25 minutes. Cool completely, then frost with Cream Cheese Frosting.
Combine the egg substitute or eggs and the sugar in a large bowl and stir with a wire whisk until the sugar is dissolved. Whisk in the remaining ingredients.
Cut shortening into flour. Put yeast in warm water. Add sugar and ingredients. Form into ball; let rise, then make out rolls in pan and let rise again. Bake in hot oven at 400° until brown.
Combine all of ingredients. Place in greased loaf pans; bake around 1 hour at 350°. Makes 2 loaves.
The day before you plan to serve this dish, saute onions and mushrooms in butter. Arrange a layer of onions and mushrooms in a buttered 9 x 13-inch pan. Top with Swiss cheese, then add layer of bread and pour over all a mixture of soup, milk, salt, pepper and soy sauce. Refrigerate overnight. Bake, uncovered, at 350° for 30 minutes. Blend liquid ingredients with a blender or hand mixer.
Blend first 4 ingredients in blender to chop fine. Then simmer in 2 tablespoons butter until tender. Stir in flour, milk, chicken broth and paprika. Cook until bubbly. Add cheese, a little at a time. Simmer; do not boil. Ready when all blended. Makes 8 cups.
Blend together flour, baking soda and salt. Add sugar and then eggs, buttermilk, cocoa, oil, vinegar and vanilla. Mix well; then add food coloring. Pour evenly into 3 greased and floured round cake pans.
Drain pineapple. Add dry Jell-O, cottage cheese and Cool Whip. Whip and let set for 4 hours.
Cream sugar and Crisco; add eggs one at a time while beating. Sift together flour, baking powder and salt. Add this mixture alternately with 1 cup buttermilk. Add coconut flavoring and Angel Flake coconut; stir well. Pour into greased and floured tube pan. Bake at 350° for 50 to 60 minutes.
In large bowl, combine first five ingredients; set aside. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into greased or paper-lined muffin cups, filling 3/4 full. Sprinkle streusel topping over batter. Bake in preheated 350° oven for 35 to 40 minutes, or until toothpick comes out clean. Makes 18 muffins or 36 to 40 mini-muffins.
Mix all ingredients together and put into a loaf pan. Bake at 350° for about 1 hour.
Take your round deer steak and cut into strips. Add your 1/2 cup of Dale's steak seasoning and the Montreal steak seasoning (sprinkle to your liking). Let marinate for at least 2 hours. Then melt your butter or margarine and simmer strips with bell pepper and onion for about 1 hour. (Cover your skillet.)
Rinse chicken and pat dry; remove and discard skin. Spray a Dutch oven with spray coating; add onion and garlic. Cook over medium heat until onion is tender, but not brown. Add chicken pieces, chicken broth, tomatoes (undrained), thyme, saffron and ground red pepper. Bring to boiling, then reduce heat, cover and simmer for 15 minutes. Stir in rice and cover and simmer for another 15 minutes or until rice is nearly tender. Stir in green or red pepper strips, shrimp and peas. Cover and simmer 10 minutes or until rice and chicken are tender and shrimp turn pink. Makes 6 servings.
Brown burger and drain grease. Add other ingredients and simmer on low until onion is tender.
Cream together eggs, oleo, peanut butter and vanilla. Mix sugars, salt, baking powder and flour; add slowly to peanut butter mixture, mixing well. Batter will be very thick. Spread in a greased 8 x 8-inch pan. Bake in a 350° oven for 30 minutes or until done. Cool and cut.
Put sausage, ham hocks, onion and water into large pot. Cover and cook on low heat for 1 hour. Remove meat from ham hocks. Put meat back into soup and add carrots, potatoes, cabbage and tomato sauce. Cover and continue cooking for 1 1/2 hours, stirring occasionally. Stir in undrained beans and cook a few more minutes, adding more water, if needed. Serves 10 to 12. Best if refrigerated overnight, skimming off excess grease before heating.
Dissolve Jell-O in boiling water and add cranberry sauce. Chill until slightly thickened; add remaining ingredients and refrigerate. Can be served with sour cream and mayonnaise. Also is attractive in ring mold with chicken or tuna salad in the center.
Preheat oven to 350°. Butter a 13 x 9 x 2-inch glass pan. Layer ingredients in pan in order listed. Do not stir. Bake for 45 minutes.
Preheat oven to 400°. Place tortilla chips in a single layer on 2 baking sheets. Sprinkle with jalapenos and green onions. Cover with shredded cheese. Bake until cheese melts (about 5 minutes). Serve warm from oven. Serves 8 as an appetizer or 4 as a light lunch.
Cut a slice from top of each pepper and cook in boiling salted water for 5 minutes. Drain. Mix remaining ingredients, saving 1/3 of the cheese for topping. Fill pepper with mixture, stand upright in pan and sprinkle with cheese. Bake in a moderate oven at 350° for 10 minutes. Serves 6.
Peel apples, pears, and orange. Remove seeds. Grind pears, apples, and orange. Add sugar and cook 20 minutes, stirring frequently. Add grated orange rind. Cook until thick.
Combine 7 ingredients in a bowl; mix well. Spoon into a greased 3-quart baking dish. Top with mixture of cracker crumbs and butter. Bake at 350° for 20 to 25 minutes or until golden brown.
Sift together flour and salt. Add oats, then shortening. Mix vanilla and brown sugar until light and fluffy. Add eggs and milk; beat on high for 1 minute. Add rest of ingredients. Drop on cookie sheet and bake at 325° for 15 minutes or until done.
Cook onion in oleo until tender; add the rest of the ingredients. Mix together and bake 30 minutes at 350°.
Combine flour, garlic salt and pepper. In separate dish, beat egg and water together. Dip pollock in seasoned flour, then egg mixture, then in seasoned flour again. Saute in oil over medium heat about 5 minutes or until lightly browned on both sides and pollock flakes easily when tested with a fork. Serve with lemon wedge. Makes 4 servings.
Bring rice and milk to boil; simmer for 40 minutes. Beat eggs (by hand) and sugar together. Add to rice and milk and cook until it boils again. Add 1 tablespoon vanilla. Sprinkle top with nutmeg.
Cook noodles. Saute onions in butter. Butter a 2-quart casserole. Preheat oven to 350°. Mix noodles with onion. Mix in the rest of ingredients except bacon. Put in casserole dish; bake 25 to 30 minutes. Serve with bacon on top. Serves 4.
Blend together the first 4 ingredients. Stir in tuna fish. Beat well to blend. Pack in a 4-cup mold or round bowl. Chill thoroughly. Excellent on crackers or as a sandwich spread.
Assemble chicken (skin side up or de-skinned side up) in ovenproof dish. Pour lemon juice over chicken. Sprinkle with oregano. Put piece of butter on each piece. Bake (covered) for 1 hour in 350° oven. Uncover and bake for about 20 additional minutes. (Salt and pepper may be added at this time or once cooking is complete.)
Combine and bring to a boil wine vinegar, whole allspice, water, sugar, salt, onion and garlic. Place roast in glass dish and pour combined ingredients over it. Cover and leave overnight in marinade. Dry roast off and roll in flour. Brown on both sides.
Cook bacon and put aside. Cut potatoes in small pieces and cut onions in small pieces. Crumble bacon up and put in frypan. Stir for 3 to 4 minutes; add 1/2 cup water and cover for 20 minutes.
Brown meat, add onions and garlic, saute 5 minutes. Drain excess fat. Add carrots, pinto beans, tomatoes (with liquid), beef broth, water, wine, bay leaf, salt, basil and pepper. Heat to boil, cover and simmer 45 minutes, stirring occasionally. Add macaroni, cook 10 minutes. Add green beans, cook 10 more minutes. Serve with Parmesan cheese.
Drain beans and put in 1 1/2-quart casserole dish. Place separated onion rings over beans. Fry bacon strips and save drippings. Cut the strips in halves or quarters and lay over onion rings. Sprinkle almonds over bacon.
Drain pineapple; add enough water to juice to make 1 cup. Heat to boil. Dissolve gelatin in hot liquid. Cool; gently stir in ginger ale. Chill until partially set. Blend pineapple and cranberry sauce; fold into gelatin. Turn into 9 x 9 x 2-inch pan. Chill until firm. Prepare topping per package directions. Blend in cream cheese. Spread on gelatin. Toast pecans in 1 tablespoon butter in 350° oven 10 minutes. Sprinkle over top and chill.
Melt butter in casserole dish. Mix all ingredients except fruit. Cook fruit 3 or 4 minutes and sweeten to taste. Add first mixture to casserole dish, then add fruit. Preheat oven to 350° and bake for 35 minutes.
Bring sugar and 2 cups water to a rolling boil. Dissolve coffee in 1/2 cup warm water. Add to other ingredients. Store 2 weeks in a dark place.
Preheat oven to 350°. Mix ingredients together and press into cake pan or quiche pan.
Spray 9 x 13-inch pan. Preheat oven to 350°. Serves 12.
Combine chicken, onion, oil, lime juice, peppers, garlic and salsa in a sealed plastic bag. Marinate in refrigerator 2 to 24 hours.
Place chicken in pan; preheat oven to 350°. Mix defrosted orange juice (without water) and package Lipton onion soup; mix well. Pour over chicken. Bake, uncovered, 1 hour or until brown, bubbly, done and delicious!
Bring first 6 ingredients to a boil. Stir until sugar is dissolved. Pour over carrots, pepper and onion. Toss together. Marinate overnight.
In large bowl, crumble beef and heat 2 to 3 minutes on High until brown. Drain fat. Stir in spaghetti sauce and water. In separate bowl, mix cottage cheese, egg and pepper together; set aside. In oblong baking dish, spoon in 1/2 cup sauce. Cover with layer of noodles, cheese and egg mixture, Mozzarella and Parmesan cheeses and sauce. Top with 1 to 2 more layers. Make sure all noodles are covered with sauce. Cover with wax paper; heat on High 8 minutes. Lower to Medium; cook for 30 more minutes. Let stand 15 minutes before cutting to serve.
Slice one or two loaves angel food cake, depending on how much you want to make. Layer one layer on bottom of dish (I use a large, oblong, plastic, deep dish). Make 1 or 2 packages of French vanilla pudding as package directs. Add a layer of the pudding over the cake. Then add a layer of strawberries that have been washed, sliced and sweetened. Then add a layer of Cool Whip. Can add another layer of each in the same order and slice a few strawberries on top of the last layer of Cool Whip. Keep refrigerated.
Mix ingredients (chocolate chips as desired) and pour into baking dish. Cook at 350° for 45 minutes.
Clean out peppers. In a small bowl, combine ground beef, onion, rice and salt. Spoon into peppers.	Mix remaining 3 ingredients; pour over peppers. Cook in slow cooker on low for 8 hours.
Mix together eggs and oil; beat until foamy. Add sugar, salt, soda, cinnamon and vanilla. Mix together well and add nuts. Mix well and add flour. Mix well; add apples and put into a preheated 350° oven. Start checking it at 50 minutes. Sometimes it needs to cook about 10 minutes more so put foil over the top so the crust doesn't get to brown.
Mix cabbage and salt. Let stand two hours. Boil sugar, vinegar and water, then let cool. Mix celery, pepper, carrots, celery and mustard seed and add to other ingredients. Mix well. This freezes well.
Brown pork chops. Transfer to baking pan. Surround with potatoes. In bowl mix cream soup with water. Pour mixture over pork chops and potatoes. Bake at 350° for 2 hours. Serve with favorite vegetable.
Stir all ingredients except muffins together. Make sure it is mixed together well. Slice all muffins open with a sharp knife to make smooth surface. Spread the mixture on each half of the muffins, then cut each half into 8 pieces (like a pizza). Place on cookie sheet and cook 10 to 15 minutes at 375°. These can be frozen. Freeze them on a cookie sheet, then store them in plastic bags in the freezer. Use as needed. Keeps well frozen. This recipe is great for appetizers.
Combine all ingredients. Pour 2 inches of oil in pan. Drop batter by teaspoon. Fry 3 to 4 minutes, until golden brown. Serve immediately.
Place apples in 8 x 8-inch greased baking dish. Mix together remaining ingredients with fork until crumbly. Sprinkle mixture over apples. Pour 1/3 cup of melted butter over top and dust with cinnamon. Bake 30 to 40 minutes at 325°.
Mix all ingredients and divide mixture in half. Place half of mixture in baking pan, pressing flat with fingers. Place on top of this mixture 1 cup sliced olives, 1 cup sliced mushrooms and any other pizza topping you like. Sprinkle with 1 cup Mozzarella cheese. Top this with other half of meat mixture, pressing it down over top of toppings. Drizzle 1/2 cup pizza sauce over top. Bake at 350° for 2 hours. Teens love it!
Cook potatoes in jackets in salted boiling water until tender; drain. Chop onions very fine and cook in melted shortening until limp. Stir in sugar, salt and flour and stir until smooth; gradually add sour cream and milk. Pour in vinegar and continue to cook until mixture bubbles again. Remove skins from potatoes; toss potatoes in sauce and keep hot until ready to serve. Serves 6.
Coat large skillet with vegetable cooking spray. Saute onion and garlic over low heat until onion is tender. Stir in next 7 ingredients. Bring to a boil, then reduce heat. Simmer, uncovered, for 30 to 40 minutes, stirring occasionally. Cook eggplant, covered, in small amount of boiling water for 3 to 5 minutes or until just tender. Do not overcook. Drain well. Combine Mozzarella and cottage cheese; set aside.
Melt butter in large skillet. Add onion, pepper, zucchini and mushrooms. Cook over medium heat, stirring occasionally, 5 minutes. Add flour and tomato, stirring to completely blend in flour. Beat together eggs, milk, seasoning salt and Worcestershire sauce. Sprinkle half the cheese in pie shell; add vegetables. Pour egg-milk mixture over vegetables, then rest of the cheese. Garnish with paprika. Bake at 375° for 35 to 40 minutes, until knife inserted in center comes out clean. Yield: 6 servings.
Put tomatoes through grinder and measure 2 cups. Place in large pan. Combine with sugar. Heat to boiling, stirring frequently. Reduce heat, continue cooking 10 more minutes. Remove from heat; stir in jello and lemon juice until dissolved. Pour into jars; cover and cool. Store in refrigerator or freezer. Makes about 6 jars. Real good! Don't tell it's green tomatoes!
Blend all ingredients together. Form into balls or rolls. Refrigerate for a few hours. Serve.
Combine egg, crumbs, salt, 1/3 of orange peel and pepper. Add lamb; mix well. Pat mixture in loaf pan. Bake a 350° for 50 minutes. Drain off fat.
Cream shortening and butter; add sugar, add eggs and beat well. Add flour which has been stirred with salt and soda added. Stir in pecans. Drop by teaspoons onto greased cookie sheet. Bake in preheated oven at 350° about 12 to 15 minutes. Remove immediately from cookie sheet to cool on rack.
Boil 3 large potatoes until soft. Drain and mash while hot. Add butter, salt, sour cream and Cheez Whiz. Whip until blended. Spray casserole dish with cooking spray and fill with potato mixture.
Mix well. Pierce meat with a fork on both sides. Marinate meat 24 to 36 hours. Grill to desired doneness.
Mix cornstarch and sugar. Add pineapple and all of reserved juice except for 1/2 cup. Cook until smooth and thickened. Add orange juice. When cool, spread between layers and top of cake. Frost cake with Seven Minute Icing.
Sift dry ingredients together. Beat milk, eggs and peanut butter together; add gradually to dry ingredients. Mix well. Pour into a greased and floured loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch). Bake at 350° for 1 hour. (Bring on the jelly!!)
Combine cornmeal and baking soda in medium bowl. Add buttermilk, egg and 1 tablespoon melted shortening. Stir just until mixture is moist. Heat 1 tablespoon shortening on medium- high heat in heavy, large nonstick skillet. Pour 1/4 cup of batter into skillet. Fry 1 to 2 minutes, or until golden brown on each side. Drain on paper towels.