HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add egg, mixing well. Add salad oil, vanilla, flour, soda, salt and other ingredients, mixing well. Form balls the size of small walnuts. Place on ungreased cookie sheet. Flatten with fork dipped in water. Bake 12 minutes.
Have eggs and butter at room temperature. Cream together butter and shortening. Add sugar and whip until fluffy. Beat eggs one at a time into mixture; mix well. Place all dry ingredients into sifter. Sift into creamy mixture and add buttermilk. Mix well. Grease and flour tube pan. Bake at 350° for one hour and five minutes.
Mix pineapple, onions, brown sugar and tomato sauce together and pour over chicken pieces. Bake at 375° until done, about 45 minutes. Turn once to brown both sides.
Marinate beef in wine for 30 minutes or longer. Heat wok or heavy skillet. Add oil and heat thoroughly. Stir fry garlic and ginger until light golden brown. Remove beef from marinade and stir fry for 4 minutes. Add vegetables and continue to stir fry 3 to 4 minutes. Dissolve cornstarch in soy sauce. Add soy sauce mixture and marinade. Stir fry stirring constantly another minute. Serve over rice. Serves 4.
Brown ground beef, drain and put layer of meat mixture in baking dish. Mix mushroom soup with the browned ground beef, before putting the first layer of meat in the baking dish. Top with a layer of grated cheese on top of the first layer of meat. Then add a layer of Tater Tots. Repeat the procedures, ending with Tater Tots on top of casserole. Bake at 325° to 350° for 30 to 40 minutes until bubbly and brown.
Combine first 7 ingredients. Blend together eggs, bananas, milk, butter and rum extract. Add all at once to flour mixture, stirring only until flour is moistened. Turn into well-greased loaf pan and bake at 350° for 65 to 75 minutes. Cool 15 minutes before removing from pan.
Sift whole wheat flour with next 5 ingredients into bowl. Beat egg whites, sugar, honey and oil in large bowl. Add 1 to 2 tablespoons hot water. Mix well. Stir in shredded carrot and yam. Add dry ingredients and raisins. Mix well and pour into greased and floured 2 pound coffee can. Place in crock-pot. Cover with damp paper towel and cook, partially covered, on high for 3 1/2 to 4 hours.
Mix margarine, sugar and eggs. Add milk and stir in flour, baking powder, salt, nutmeg, cinnamon, nut, dates and morsels. Add Rice Krispies. Chill. Drop by spoonfuls, about 2-inches apart on greased cookie sheet. Bake in 400° oven 10 to 12 minutes. Yields about 5 dozen cookies.
Brown pepper, hamburger and onion; drain off grease. In large pot, combine chili beans, taco seasoning and stewed tomatoes. Add hamburger mixture. Simmer for about 30 minutes. Cut up tomatoes and lettuce. Shred cheese. Put Doritos or corn chips in plate; put hamburger on Doritos, then layer with tomatoes, cheese, lettuce and sour cream.
Combine all ingredients in large bowl or blender; mix well. Pour mixture into pie crust. Recipe will fill 2 regular size pies or 1 deep dish pie. Bake at 350° for 45 minutes to 1 hour or until golden brown or test with toothpick for firmness in center of pie.
Soak diced apples in apple juice. Soak raisins in cranberry juice. Set both aside. Beat eggs, sugar and vegetable oil. Add vanilla, flour, baking soda and cinnamon. Combine nuts, apples and raisins with all above. Bake at 350° for 1 hour or until done. Can use 9 x 13-inch pan or tube pan. Grease pan. Bake cupcakes for 40 minutes. Makes 36 cupcakes.
Boil kielbasi for 10 minutes. Mix all ingredients together. Bake 1 1/2 hours at 325°, covered for 1/2 hour and uncovered for 1 hour.
Fill churn up with milk. Add 2 more cups sugar if fruit is unsweetened.
Drain tuna, reserving 2 tablespoons of liquid. In bowl, combine with egg and Wasa. Let sit for 5 minutes. Add onion and pepper to liquid; mix. Flake tuna in bowl and stir. Spray small loaf pan with Pam. Bake at 350° for 35 minutes. Makes 2 servings.
Combine all ingredients in food processor. Blend on medium speed, stopping to stir several times with a long spoon if necessary to help the ingredients blend well.
Mix first 5 ingredients together. Put cloves and cinnamon in bag; add to other ingredients. Let mixture stand until flavor is mellowed, then remove bag with spices. Best when served hot.
Cube or slice potatoes. Cut onion and bell pepper into 1/2 inch strips. Chop hot peppers finely. Combine potatoes with other ingredients. Melt margarine; stir into mixture. Salt and pepper to taste. Bake in 400° oven for 30 to 45 minutes, stirring occasionally. Dish is done when potatoes begin to brown throughout. Serves 4 to 6.
heat oven to 350 degrees. In saucepan, combine chicken, 1/2 c. of the Pace, and cream cheese. Cook over low heat, stirring frequently, until cheese is melted. Stir in onions. Spoon about 1/3 c. chicken mixture down center of each tortilla; roll up and place seam side down in 8X12 inch baking dish. Combine velveeta and 1/2 cup pace in small saucepan. Cook over low heat, stirring frequently, until cheese is melted. Pour evenly over tortillas. Cover with foil. Bake 25 minutes. Heat remaining 1/2 cup Pace; spoon down center of enchiladas. Top as desired with additional Pace picante sauce. makes 4 servings.
In a casserole bowl, crush crackers about 1/2 high. Place butter pats, then oysters and milk. Repeat layering. Bake at 350° for 30 minutes.
Peel potatoes and slice them into 1/4-inch sticks and arrange them over bottom of flat baking dish. Pour orange juice over this. Mix molasses and pineapple. Put chicken over orange juice. Sprinkle with salt and pepper. Cover with pineapple mixture. Cover. Bake 1 hour at 375°. Top with cheese and bake 10 minutes more. Serves 4 people.
Mix butter and Crisco; add sugar, eggs, vanilla, milk and flour, start and end with flour. Bake in a greased tube pan with a lid. Bake at 325° for 1 1/2 hours.
Wash potatoes and cook in boiling water until tender. Peel and core apples. Slice. Peel potatoes. Cut in halves and arrange both potatoes and apples in baking dish.
Put ground chuck in bottom of large casserole dish. Sprinkle with onions. Spread cream of chicken soup over ground chuck, then Cheddar cheese soup. Top with as many Tater Tots as you can. Bake at 350° for 1 hour.
Mix above ingredients well and bake at 325° in tube pan for 1 1/2 hours. Pour filling over cake.
Beat egg white stiff. Mix with water. Dip pecans into egg white and water mix. Dip pecans into mix of sugar, salt and cinnamon. Bake at 225° for 1 1/2 hours.
Brown sausage or bacon. Beat eggs and add milk, salt and mustard. Arrange bread cubes in bottom of 9 X 13 baking dish and top with sausage or bacon.	Sprinkle with cheese. Pour egg mixture over all. Cover and refrigerate overnight. Bake at 350 degrees for 30-45 minutes.
Roll 1 biscuit on floured board to the size of a saucer. Put enough pie filling to fill rolled out dough. Wet around edge of dough with water. Fold together and seal with a fork.
Stir all together in pan on low heat. When it melts together, pour into greased dish. Slice into squares when cool.
Cook beef, sausage, onion and garlic in Dutch oven; drain. Add next 6 ingredients. Cover and simmer 1 hour. Add beans and simmer 20 more minutes.
Rinse the chicken and pat dry. Combine flour, salt, paprika and pepper in a sturdy bag. Put chicken in bag and shake to coat. Heat about 1/2-inch oil in a heavy frying pan. Brown chicken on both sides, frying about 15 to 20 minutes, uncovered. Sprinkle chicken with cloves and nutmeg. Add 1 tablespoon water to the pan and cover, cooking over low heat another 20 minutes.
Combine first 6 ingredients in a large bowl and stir well. Shape mixture into 42 (1-inch) meatballs. Arrange meatballs on rack of a broiler pan, coated with cooking spray. Broil 5 1/2-inches from heat for 10 minutes or until browned, turning frequently.
Preheat oven to 250°. In a Dutch oven, layer vegetables and meat, omitting peas. Pour tomato soup over all. Add bay leaf, salt, pepper and tapioca. Pour water over all. Seal Dutch oven with aluminum foil and the lid. Place in oven for 6 to 10 hours, no peeking. Remove from oven and stir in can of peas. Good with fresh French bread or biscuits and a salad. Serves 8.
This is a very old recipe. No instructions were given. Blend all together and bake in a 9 x 13-inch pan at 350° for 1 hour. Top with Brown Sugar Icing.
In a skillet, melt butter; add cubed apples and cook until tender. Add brown and white sugar; stir and cook until sugar is melted. Stir in cinnamon, catsup and molasses. Add beans and mix well. Pour mixture into 2-quart casserole. Bake in 400° oven for 1 hour. Makes 6 to 8 servings.
Cook sugar and sour cream to 240° (candy thermometer) and pour over nuts which are placed on wax paper. When mixture hardens, break up nut pieces. A great holiday addition.
Dissolve jello in 4 cups boiling water. Add sugar and stir until dissolved. Add remaining ingredients and 8 quarts of water (2 gallons). May be frozen.
Mix pudding according to directions on box. Mix Cool Whip in pudding. Layer crackers in a 9 x 13-inch pan. Layer pudding, then another layer of crackers. Continue until all pudding is used. End with a layer of crackers. Place in freezer for 2 hours. Cover with cake frosting.
Spread refried beans in the bottom of a 9 x 12-inch casserole dish. Next spread sour cream over beans. Pour sauce over sour cream, then layer onions, tomatoes and then cheese. Top with black olives. Place a spoonful on each chip or dip out with chips.
In 4-quart pan over medium heat, cook meat, onion, green pepper and garlic until meat is browned and vegetables are tender. Pour off fat.
Mix together ingredients. Place chicken in Ziploc bag; pour marinade over. Place in refrigerator overnight or for at least 12 hours. Grill chicken for 1 hour (or until done). Turn and baste chicken with remaining marinade.
Stir flour, milk, baking powder, salt and sugar together. Cut in shortening until mix looks like corn meal. Store in airtight containers. To make biscuits add water to make dough; roll out. Bake at 450° for 10 minutes. Three cups mix plus	3/4 cup of water equals 1 1/2 dozen biscuits.	Whole mix equals biscuits for 100.
Dice the elephant into small pieces. This should take about 2 months. Add enough brown gravy to cover; season. Cook over kerosene stoves about 4 weeks at 465°. This will serve 3,800 people. If more are expected, 2 rabbits may be added, but only if necessary, because most people do not like to find hares in their stew.
Cook spaghetti. Brown hamburger and add sauce. Mix together. Put 1/2 of the spaghetti in dish. Add 1 can of soup and 1/2 of the cheese. Put rest of spaghetti and other can of soup; top with rest of cheese. Bake at 350° for 30 minutes or until cheese melts and turns lightly brown.
In a small bowl, combine mayonnaise, cheeses and green onions. Spread on bread; place on a baking sheet. Broil 4 inches from the heat until golden and bubbly, about 1 to 2 minutes. Garnish with parsley and olives. Serve immediately. Yield: 2 cups spread.
Add the dry milk to warm water and mix well. Place in a pan of hot water and stir in sugar until dissolved. Store in refrigerator. Equal to 1 can Eagle Brand milk.
Melt margarine and marshmallows together, stirring often. Can be done in microwave. Immediately add Rice Krispies and toss until well coated. Nuts or chocolate chips can be added. Press with spatula into greased 13 x 9-inch pan and cool. Cut into squares (about 2 dozen). A quick and delightful dessert.
Put the garlic, ginger and 1/2 cup wine vinegar into the container of an electric blender and blend at high speed until smooth. In a 4-quart heavy-bottomed pot with nonmetallic finish, place the tomatoes and juice from the can, the rest of the wine vinegar, sugar, salt and cayenne pepper in pot. Bring to a boil. Add puree from blender. Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick. Chutney should cling to spoon. Stir occasionally at first and more frequently later as it thickens. You may need to lower the heat as the liquid diminishes. You should end up with about 2 1/2 cups chutney and it should be at least as thick as honey after it cools. Add almonds and raisins. Simmer, stirring about 5 minutes. Turn heat off and allow to cool. Bottle and keep refrigerated.
Spread softened ice cream evenly in bottom of crust. Freeze until ice cream is firm. Spread caramel sauce over ice cream. Sprinkle with nuts. Cover with whipped chocolate topping. Freeze 4 hours or until firm.
Cook broccoli and drain. Add onion, cheese, mayonnaise, mushroom soup and egg. Top with crumbled cheese crackers. Dot with butter. Bake at 450° for 45 minutes. If browning too fast, cover with foil.
Heat butter in large 3-quart saucepan. Cook okra, onions and green pepper until soft. Add broth, tomatoes with liquid, bay leaf, salt and pepper. Heat to boiling; reduce heat and simmer, uncovered, 15 minutes. Stir in chicken and heat through. Stir in parsley. Serve over rice.
Combine juice and spices in saucepan. Bring to a boil. Reduce heat; simmer 1 minute. Add tea bags. Cover and steep 5 to 7 minutes. Remove tea bags and spices. Sweeten with brown sugar if desired. Garnish with cinnamon sticks if desired.
Soak beans overnight. Cut up onions and bacon or ham hock. Combine pinto beans, onion, bacon or ham hock, garlic salt and chili powder. Cook. Two hours later add 1 teaspoon more of chili powder and tomato paste. Cook 2 hours. After 2 hours, add salt and pepper (to cover top), cumin and oregano. Then cook and eat. Cook on low. Start on high and then after it boils, keep adding water.
Cut cabbage into 1-inch chunks and cook in salted water until tender. Drain. Cook bacon until brown; remove from pan and drain on paper towel. Saute diced onions and peppers in bacon drippings until tender. Mix all ingredients and put into casserole. Top with buttered bread crumbs. Bake at 350° until browned, about 25 to 30 minutes.
Brown the ground beef; add remaining ingredients. Cover and simmer 30 minutes. Add a handful of noodles or macaroni and cook for 10 more minutes. Season with garlic salt, onion salt or seasoned salt.
Combine sugar, salt and cornstarch. Add eggs and mix thoroughly. Add milk slowly, stirring constantly. Cook over hot water in a double boiler until thick and smooth. Cool. Add vanilla. Pour into a baked pastry shell and chill. Serve with whipped cream or frozen topping.
Saute onion in oil. Stir in chicken broth, green pepper, chili powder, thyme, paprika and cayenne pepper. Mix well.
Combine all ingredients together. Place in a casserole dish and bake at 350° for about 30 minutes.
Mix flour, 1/2 cup sugar, milk, butter, baking powder and salt together. Pour into a greased baking dish. Mix peaches and 1 cup sugar together and pour on top of batter. Pour 1/2 cup boiling water over fruit and bake at 375° for 45 minutes.
Combine all ingredients and spread on English muffins. Cut into bite size pieces. Place on cookie sheet. Broil 8 minutes or until brown.
Thaw and drain raspberries. Drain pineapple. Reserve juices. Add thawed orange juice to drained juice; this would measure 2 1/2 cups. Dissolve jello in boiling water. Add juices and chill until partially set. Add the raspberries and pineapple. Put the mixture in 1 1/2 to 2-quart mold and chill until set. This is a nice Christmas salad. Serves 10 to 12.
Combine ingredients and place in a greased baking dish. Dot with 2 tablespoons butter or oleo (optional) and bake at 350° for approximately 35 minutes.
Wash and skin chicken. Roll in butter and then in Rice Krispies and place in a baking dish. Pour milk alongside chicken. Cover dish lightly with aluminum foil and bake at 350° for 30 minutes. Then uncover and bake an additional 30 minutes.
Brown meat and drain. Layer in dish the meat, vegetables, potatoes and then top with biscuits. Place in a 350° oven until biscuits are done. Top with cheese.
Saute half the onion and 2 red peppers in olive oil. Heat can of beans. Add hot sauce, salt and pepper. Cook rice. Add sauteed onion and peppers to beans. Bring to boil; cover and turn off heat. Serve beans over rice. Sprinkle with remaining onion, celery and additional hot sauce. Can be served as a main or side dish.
Mix flour, salt and pepper; coat chops and brown on both sides. Place in baking dish. Combine soup, water, ginger and rosemary; pour over chops; sprinkle with 1/2 of the onions. Cover and bake until chops are tender. Uncover; sprinkle with the balance of onions and bake 10 minutes. Remove chops; add sour cream to the gravy. Bake at 350° about 1 hour.
Mix cucumbers and canning salt together and let sit at room temperature for two hours. Do not add water. Drain and rinse out salt. Add remaining ingredients and stir. Store in refrigerator. Best flavor if you wait a couple of weeks before serving.
With electric beater, mix eggs, sugar and flour. Pour in melted butter and almond extract; mix well. Separate the batter into 3 dishes. Add green food coloring to one, red coloring to the second and yellow to the third. Stir each color well. Grease and flour 3 (10 x 6-inch) pans. Pour mixtures into each pan equally and spread with a spoon. Bake on top rack for 10 to 12 minutes at 375°. Let cool, then remove cakes from pans and place one layer on a flat surface (either a cutting board or a cookie sheet).
First: Mix together flour, pecans and butter. Press into 9 x 13-inch baking dish. Bake at 350° for 15 to 20 minutes, until lightly browned (let cool).
Bake at 350° about 45 minutes for oblong, 35 minutes for layers.
Stir shortening to soften. Add sugar and cream until light and fluffy. Add egg and molasses. Beat thoroughly. Sift dry ingredients together and add to creamed mixture alternately with sour milk. Beat after each addition until smooth. Bake in a 9 x 9 x 1 3/4-inch greased pan, in a 350° oven for 40 to 45 minutes.
Preheat oven to 350°. Cut chicken breasts into 2 or 3 pieces. Place chicken in baking dish. Pour dressing and cranberries over chicken. Bake 1 hour at 350°.
In large pot, saut garlic and onion in oil for a few minutes. Add potatoes, broth, salt and pepper to the pot. Bring to a boil and simmer until potatoes are tender. While potatoes are cooking, prepare the broccoli. Wash and cut up, then steam or microwave until tender. When potatoes are tender, mash them up in the pot. Stir in the broccoli and half and half. Cook on low another 10 minutes. Leftovers will be very thick. You may wish to add more liquid.
Mix all ingredients into a crock pot. Bring to a boil on high heat; then turn to low heat and simmer for seven to eight hours.
Brown hamburger and onion in frying pan. Add soup and mix well. Put in greased 1 1/2-quart casserole. Alternate layers of potatoes and meat mixture. Add milk. Bake at 350° for 1 1/2 hours or until potatoes are done.
Mix the peanut butter, powdered sugar, coconut and corn syrup in a medium bowl. Stir in cereal. Shape mixture into 1 1/2-inch balls; flatten slightly. Heat chocolate chips and water in saucepan over medium heat, stirring constantly, until melted. Cool. Dip top of balls into chocolate. Place on waxed paper lined cookie sheet. Refrigerate until firm, about 30 minutes. Store in refrigerator. Makes about 2 dozen.
Mix prepared pudding mix with condensed milk. Add 1/2 of Cool Whip. In a bowl, place 1 layer of wafers and cover with bananas. Pour on pudding mixture. Alternate layers until all the mix is used. Top with the rest of Cool Whip and chill.
Cream butter. Add sugar gradually. Add eggs, one at a time, beating well. Fold in vanilla wafers, coconut, pecans and vanilla. Bake at 325° in Bundt pan for 1 hour and 15 minutes.
Combine flour, sugar, baking powder, salt and cream of tartar. Cut in butter until mixture is crumbly. Add egg and milk; mix well. Spread in an 8-inch square pan coated with nonstick cooking spray. Bake at 375° for 20 to 25 minutes. Cut into 18 pieces. Top 9 pieces with half of the strawberries. Stack the other 9 on top of the first. Top with berries and a dollop of Cool Whip. Serves 9.
Roll hamburger into meatballs. Fry until done. Heat gravy mix. Serve with rice on platter, then your meatballs and top with gravy.
Bring to boil sugar and 1 1/2 cups water. Dissolve cornstarch in 1/3 cup water. Add to syrup, cook until clear. Beat egg yolks, add lemon juice and lemon rind. Add to syrup mixture; cook until thick.
Do not add additional salt!!! Cook broccoli and drain. Combine eggs, soup, mayonnaise and onion. Mix these with broccoli and pour into 9 x 13-inch casserole dish. Sprinkle cheese over top. Melt butter and mix with croutons. Spread croutons over top of broccoli mixture. Bake 45 minutes to an hour at 350°. Very good for freezing. Leftovers are excellent!
Beat eggs thoroughly and blend in the rest of the ingredients. Ham, bacon or green chilies may be used in this mixture. Melt 1/2 cup of margarine or butter. Pour half into 9 x 13-inch baking dish and other half into the mixture. Bake at 375° for 35 to 40 minutes.
Combine all ingredients in a crock-pot set on a low temperature. Cook 20 to 24 hours. These beans are usually juicier, forming what is called a "liquor". Beans usually soak up the juice when refrigerated. May be frozen. Reheat slowly.
Pour corn in baking dish. Add sugar and eggs. Put cornstarch in milk. Add this to the mixture. Dot with butter. Bake at 350° for 45 minutes.
Mix all ingredients. Pour into ice cream freezer and fill with milk to the fill line on freezer.
Saute zucchini and onion in margarine for 10 minutes. Mix cheese and eggs together and add to zucchini mixture. Add remaining ingredients, except for mustard. Brush mustard over pie crusts. Pour mixture into pie shells. Bake at 375° for approximately 25 minutes.
Peel and slice onions. In a skillet, saute onions in butter over low heat until soft and slightly brown. Sprinkle with flour. Add water, stirring. Crumble bouillon cubes and add to pan. Add bouquet garni, salt and pepper. Bring to a boil. Cover and cook for about 20 minutes. Add white wine to soup. Transfer soup to individual ovenproof large bowl. Place sliced bread on top. Sprinkle generously with grated cheese. Add bread and cheese when reheating. Ten minutes boiling time, 50 minutes total.
Blend sugar and oil. Add egg yolks; beat well. Add hot water. Sift dry ingredients together; add to sugar-yolk mixture. Beat well. Stir in potatoes, nuts and vanilla. Fold in stiffly beaten egg whites. Pour batter into 9-inch greased and floured cake pans. Bake at 350° for 25 to 30 minutes.
Cover burghul with cold water and soak 1/2 hour. Drain and squeeze dry in dampened cloth. Place in large bowl and add all ingredients except oil. When thoroughly mixed, slowly add the oil, continuing to mix. Place on platter on bed of lettuce leaves and garnish with sliced black olives. Chill. Serves 10 to 12. Best made one day before serving.
Place yams in buttered 1-quart casserole. Arrange banana on top. Pour juice over all. Sprinkle with salt. Top with pecans and coconut. Bake, covered, at 350° for 30 minutes.
Mix all ingredients together. Roll into balls and place on greased baking pan. Bake at 350° for about 10 minutes or until brown.
Bring water and salt to a boil in a large Dutch oven; stir in macaroni. Return to a rapid boil and cook 8 to 10 minutes or until tender; drain. Rinse with cold water; drain. Combine macaroni and next 4 ingredients. Spoon into a lightly greased 11 x 7 x 1 1/2-inch baking dish; sprinkle with crackers. Bake at 325° for 30 to 35 minutes. Garnish, if desired. Yield: 6 to 8 servings.
Mix dry ingredients in separate bowl. Mix remaining ingredients together. Add both together and stir carefully. Pour into greased loaf pans. Bake at 350° for 1 hour or until knife comes out clean from center. Cool in pans for 10 minutes and then cool on rack. Makes 2 loaves.
Prepare cake mix. Spread in 9 x 13-inch cake pan. Bake 12 to 15 minutes. When cool, spread with crushed pineapple. Mix cream cheese, 1/2 cup milk and salt and beat until fluffy, then add pudding mix and 2 cups milk and mix well. Spread mixture over pineapple. Then spread on Cool Whip and sprinkle with toasted coconut.
Mix all together and cook to 290° or hard-crack stage. Pour over 1 1/2 gallons of popped, salted corn. Mix thoroughly and turn out on table to dry for 1 1/2 hours or can be formed into popcorn balls.