HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all dry ingredients together. Add liquids and mix well. Bake at 350° for 30 minutes in a 9 x 13-inch pan.
In a large skillet melt butter. Add apple slices and cook stirring occasionally. Add brown sugar, syrup and cinnamon. Cook, stirring until sugar dissolves. Pour apple mixture in a 9 x 13-inch dish. Arrange and fit bread slices over apples. Beat eggs, milk and vanilla. Pour over bread. Cover and refrigerate overnight. Bake uncovered at 375° for 30 to 35 minutes. Cool in pan 5 minutes. Invert on serving plate.
Combine the butter, sugar and cinnamon in a flambe pan or skillet. Place the pan over low heat on top of stove. Cook, stirring until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When bananas begin to brown, add the rum. Continue to cook sauce until rum is hot, tip the pan slightly to ignite the rum. When flames subside, lift the bananas out of the pan and place 4 pieces over each portion of ice cream. Spoon warm sauce over top of ice cream. Serve immediately.
Bake at 350° in ovenproof dish for 30 minutes or until bubbly. Serve with Triscuits. Makes 2 cups.
In a small bowl, combine apple butter and mustard. Stir to mix well. Spread 1 tablespoon mixture on each muffin half. In another small bowl, combine ham, onion and cheese. Stir to mix well. Place one-sixth of mixture on each muffin half. Broil until topping is bubbly. Serves 6; 1/2 English muffin per serving.
Mix all the ingredients together and spread in a greased 9 x 13-inch pan. Batter is stiff.
In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes or until potatoes are tender.
Cut chicken into bite size pieces. Beat eggs and soak chicken pieces in eggs for 8 hours or overnight. Bread chicken pieces in crumbs. Brown quickly in margarine that has been melted in skillet. Place in large casserole. Add the chicken broth and drained mushrooms that have been heated together. Top with cheese. Cover and bake at 350° for 50 to 60 minutes.
Place frozen rolls on greased 9 x 13-inch pan. Sprinkle dry pudding and brown sugar over rolls. Drizzle butter and nuts over all. Cover with Saran Wrap and place in cold oven. Let rise overnight. In the morning, remove Saran Wrap. Turn oven on 350° for 30 minutes.
Melt margarine in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Remove from heat; stir in 1 cup cheese and set aside.
Combine undrained pineapple, whipped topping (Cool Whip) and pudding mix. Let stand 5 minutes. Cut cake lengthwise in "thirds". Drizzle with liqueur. Spread on one-third pudding mixture over bottom layer of cake. Top with second layer. Repeat, ending with pudding. Chill 30 minutes. Sprinkle with toasted, sliced almonds. Serves around 12 people.
Boil sugar, 1/2 cup kraut juice and vinegar. Boil to a rolling boil. Pour over vegetables and let set for at least 12 hours.
Combine first 5 ingredients. Dilute 1 yeast cake in 1/4 cup warm water and add to mixture. Add flour. Let rise and punch down. Bake 400° for 30 minutes.
Beat egg whites until they peak. Bring sugar and water to a boil; place marshmallow pieces in beaten egg whites. Beat until mixture is cool and thick.
Toast the English muffin. Spread each half with tomato sauce. Top with cheese. Bake in 400° oven until the cheese melts.
Mix all ingredients and form into ball. Mix 1 tablespoon chili powder and 1 tablespoon paprika and sprinkle on outside of ball. Wrap in wax paper and then in foil and store in refrigerator.
Bake devil's food cake as directed. Poke holes in cake. Mix caramel ice cream topping and Pet milk. Warm in a microwave. Poke holes in cake. Top with thawed Cool Whip. Sprinkle Heath Bits over top.
Mix everything together real good and if the salad is still a little dry, add more mayonnaise or Miracle Whip. Let it set overnight for the best taste.
Butter a 13 x 9-inch rectangular pan. Measure cereal into a large bowl. Microwave the marshmallows, syrup, chocolate chips and margarine 2 to 3 1/2 minutes or until mixture is melted. Stir in vanilla. Pour over cereal. Press in pan. Let stand 1 hour or refrigerate for a firmer bar.
In a 13 x 9-inch pan, pour oil, then cake mix, instant pudding mix, eggs, water and oil; stir with fork. Add chocolate chips; mix in. Bake at 350° for 40 to 45 minutes. Delicious warm with ice cream.
Cut a pocket lengthwise in meat. Stuff with garlic and fruit. If necessary tie together. Place in baking dish. Pour sherry over meat and sprinkle with salt and pepper.
Pour milk over oats and let stand 5 minutes. Sift together flour, baking powder, salt and sugar. Add beaten eggs to rolled oats mixture. Add butter. Add sifted ingredients. Mix quickly and lightly. If not used right away, store in refrigerator and mix again before using. Keeps several days in refrigerator.
Saute bacon until almost crisp. Add onion; continue to saute until onion is tender. Drain excess fat. Combine bacon and onion with beans and remaining ingredients in a 1-quart casserole. Bake, uncovered, in a 375° oven for 50 to 55 minutes. Stir occasionally. Makes about 3 1/2 cups.
Preheat oven to 375°. Combine ingredients and mix until a very stiff dough forms. Chill the dough. Roll dough into balls. If desired, roll into sugar. Place 2-inches apart onto lightly greased cookie sheet. Cook for 10 to 13 minutes.
Combine sugar, flour and salt. Bring to boil the water and margarine, then add hot mixture to the dry ingredients. Add whipping cream and vanilla to mixture. Pour into 2 separate pie crusts (unbaked). Sprinkle cinnamon on top. Bake at 350° for 40 minutes. Makes 2.
Clean and trim sprouts. Saute sprouts in butter until fork-tender. Add sliced water chestnuts. Heat thoroughly. Enjoy.
Over low heat, cook celery and onion in 2 tablespoons water. Cover skillet to steam cook, keeping heat very low. When soft and tender, remove from heat and add rice, water and seasonings. Bring to boil; turn heat to low. Cover and cook slowly until rice is tender and liquid is absorbed (about 20 minutes). Fold in tuna and remove from heat. Cover and let stand several minutes before serving. Makes 4 servings.
Combine first four ingredients, using hot water to rinse out molasses cup. Mix in dry ingredients, using more flour if needed. Refrigerate dough. Roll out and cut with a cookie cutter. Bake at 350° for 10 minutes.
Brown hamburger in small amount of water. combine rest of ingredients with hamburger and cook a long time (1 to 2 hrs.) on low.
Boil water and sugar. Pour water on tea bags in a 1 gallon jar. Sit mixture in the sun for 1 day or 2 days in a warm kitchen. Serves 14 to 16.
Mix all ingredients with a mixer well. Add cinnamon and nutmeg to taste. Pour over crust. Bake at 350 degrees for 45 minutes. Let stand at least 20 minutes before serving. Garnish with a dollop of cool whip and cinnamon.
Dissolve yeast in warm water. Add 1 tablespoon honey and let set until foamy, 5 to 10 minutes. Scald milk and remove from heat; stir in remainder of honey, salt and butter. Cool to lukewarm. Add yeast mixture and beaten eggs to milk. Stir in 3 cups wheat or graham flour and enough all-purpose flour to make a medium stiff dough. On a lightly floured surface, knead dough about 10 minutes. Place in well greased bowl; turn dough to coat surface. Cover and let rise in warm place until doubled, about 60 to 90 minutes. Punch down and turn out on a lightly floured surface. Divide in half. Place in well greased loaf pans. Let rise again, about 60 minutes. Bake in 350° oven for 45 minutes or until loaves test done. Remove from pans.
Cream butter, shortening and sugar (or Equal); add salt and vanilla. Add eggs, beating well. Stir in flour; mix well. Drop from teaspoon 2 inches apart on ungreased cookie sheet. Flatten with floured glass. Bake at 375 degrees for 8 to 10 minutes. Remove immediately from pan. Makes 72 cookies.
Brown hamburger and onion. Drain grease. Make sauce by heating mushrooms, olives, cheese, soup, sour cream and cooking sherry in saucepan until cheese melts. Grease a 9 x 13-inch pan and add all ingredients except chow mein noodles and cashews. Bake, uncovered, at 325° for 45 minutes. The last 10 minutes, top with chow mein noodles and cashews.
Mix soy sauce and vinegar in a bowl. Add sugar and stir until sugar is dissolved. Add sesame oil and wasabi paste and whisk well. Refrigerate until ready to serve. This dressing is suitable for green salad; adjust the amounts of wasabi and sugar depending on your preference.
Combine all ingredients except cheese and almonds into a large 10 x 15 x 2 baking dish. Cover and refrigerate overnight. Before baking, spread the cheese and almonds on the top. Bake for 30 minutes at 375°.
Boil broccoli and onion until tender. Do not drain; add salt to taste. Add canned milk to water and broccoli (enough to make it creamy). Mix flour with cold water to smooth paste and add to boiling broccoli to make a soup (not thick). Add cheese to your taste.
Mix sugar, oil and eggs. Sift flour, baking powder, baking soda, cinnamon and salt; add to first mixture. Last, add the junior baby carrots and nuts. Pour into loaf tin. Bake at 350° for 45 minutes to 1 hour.
Peel potatoes and quarter them. Dip potatoes in milk and place in bag with Shake 'n Bake; coat well. Bake on a cookie sheet that has 1/8-inch oil on it. Bake approximately for 30 minutes at 400°. Turn several times. Can be served with cheese sauce or sour cream.
Puree raspberries and cream in food processor until soft and creamy. Serve at once or place in plastic container in freezer 30 to 40 minutes.
Cook the noodles according to directions. Brown the ground beef with the onion and drain the grease off of the meat. Put back in the pan and put the tomato sauce in and add the seasonings and mushrooms. Let it simmer for 10 to 20 minutes. When the noodles get done, drain them and put them in a bowl with butter.
Add flour to thicken, roll out and cut into strips; add to soup while it cooks.
Brown ground beef and onion in skillet; drain grease. Add can of chili, Cheez Whiz and kidney beans. Simmer for 20 minutes, stirring as needed. Place prepared ingredients on top of corn chips, lettuce and tomato; top with grated cheese. Add optional ingredients, if you use (ripe olives and sour cream).
Thoroughly mix all ingredients. Press into bottom and sides of 9-inch spring-form pan.
The flavor of Kool-Aid determines the color. One very good "red" is Tropical Fruit.
Combine all ingredients together. Bake in three 8 or 9-inch layer pans at 350°.
In a mixing bowl, beat together eggs, vegetable oil and sugar. Add the almond extract and vanilla. Fold in the apples and pecans. Sift together the flour, salt, soda and spices. Add to the liquid mixture and blend just long enough to moisten the dry ingredients. Don't overmix! Divide the batter among the 12 muffin cups. Bake at 350° for 15 to 20 minutes.
Peel and slice potatoes. Mix all together in a casserole dish. Bake at 350° for about 45 minutes to 1 hour until potatoes are tender. When potatoes are tender, sprinkle 1/2 to 1 cup shredded Colby or Cheddar cheese on top (depending on size of casserole and how much cheese you like). May use less. Return casserole to oven until cheese starts to melt. Serve with warm buns and a green salad or coleslaw.
Simmer molasses and shortening for 15 minutes. In a large bowl, cream sugar, egg and vanilla. Dissolve soda in hot water. Add soda/water mixture to sugar mixture, then add cloves, cinnamon, salt and ginger. Beat. Add molasses mixture, then beat in 6 cups flour. Roll out dough. No flour is needed when rolling out dough. Cut out figures. Bake 6 to 10 minutes at 375°. Makes 48 large figures.
Dissolve strawberry gelatin. Pour 1 1/2 cups into a 6 cup ring mold. Chill until set but not firm (15 minutes). Chill remaining gelatin in bowl. Gradually blend in 1/3 cup yogurt. Spoon over. Chill until set but not firm. Repeat, using lime gelatin. Chill at least 2 hours before unmolding.
Beat eggs, and cream of tartar adding sugar and vinegar until very stiff. Put on wax paper and bake at 250 degrees for 1 hour and 20 minutes.
Peel eggplant and slice. Lay in flat pan and sprinkle with salt. Let set 1/2 hour. Pat dry. Dip in flour and brown on both sides in olive oil. In greased 13 x 9-inch pan, spread bottom with sauce, eggplant and top with cheese. Repeat until full. Top with cheese and Parmesan. Cover with foil. Bake 20 minutes in a 400° oven. Remove foil and bake 10 minutes.
Pour boiling water over pitted prunes and dissolve the soda in this and let stand for a while. Mix the shortening, sugar, egg and vanilla. Add sifted dry ingredients to shortening mixture alternately with liquid drained from prunes. Add 2/3 cup coarsely chopped walnuts and prunes. Bake at 300° for 1 hour. Let stand overnight before slicing. Slice very thin and serve with butter.
Mix all ingredients together. Place mixture in an unbaked pie shell and bake 8 minutes at 400°, then bake for 25 to 30 minutes at 350°.
Place sliced potatoes in roaster. Combine onion, milk, cheese, parsley and flour in saucepan. Cook until cheese melts and sauce is slightly thickened. Pour over potatoes. Add ham cubes. Stir to mix well. Bake at 425° for 45 to 55 minutes.
Melt the first 4 ingredients in boiler; boil 1 minute. Mix 1 cup sugar and 1 tablespoon cinnamon in bowl. Grease and flour a Bundt pan. Cut each biscuit in sixths and coat with sugar and cinnamon mixture (dry mix). Alternate biscuits in pan with melted mixture. Bake at 325° for 45 minutes.
Combine bread crumbs with grated cheese in shallow pan. Combine butter, mustard, Worcestershire, lemon juice and wine. Mix well. Coat chicken with mixture, then roll in crumbs. Place in shallow baking dish. Add lemon wedges. Sprinkle with parsley and paprika. Bake at 350° for 1 hour.
Grease a 9 x 13-inch pan. Mix ingredients and bake at 350°, uncovered for 1 hour.
Mix sugar, butter and eggs. Beat for 5 minutes. Add pineapple, nuts and Cool Whip. Pour in graham cracker pie shell. Refrigerate overnight.
Put all ingredients in a big pot with no lid. Simmer several hours, stirring occasionally. Makes a lot and freezes well.
Mix all ingredients thoroughly. Spread in ungreased loaf pan. Bake at 350° for 1 hour or until done.
Cover chicken parts with broth in a 5-quart saucepot. Add all remaining ingredients, except noodles. Bring to a boil over high heat. Partially cover, reduce heat to low and simmer about 1 hour, until chicken is very tender, but not yet falling off the bones. As chicken, cooks, skim fat off surface every 20 minutes. Remove from heat.
Preheat oven to 350°. Melt butter in baking dish. In separate bowl, mix sugar, flour and milk. Mix these well and pour into baking dish containing butter. Don't stir! Spoon the sweetened fruit into mixture. Cook 45 minutes.
Mix first 3 ingredients; add milk to desired consistency. Beat until smooth. Tastes good on a yellow cake in a Bundt pan.
Mix all ingredients except Ritz crackers and oleo. Top with crumbled Ritz crackers and oleo. Bake 30 minutes at 350°.
Combine all ingredients in casserole dish. Bake 35 minutes at 350°.
Cream butter; add eggs gradually and beat until creamy and fluffy. Add eggs, one at a time, and beat well. Alternate milk and flour. Start with milk and end with flour. Add flavoring and mix well.
Mix by hand all ingredients. Put into greased 9 x 13-inch pan. Bake at 350° for 40 minutes. Cool Whip may be used if desired as a topping, or may frost with chocolate frosting if preferred.
Roux: Place butter in saucepan and melt. Stir in flour and cook, stirring, to a golden brown. Remove from fire and set aside.
Heat oven to 350°. In large mixer bowl, beat butter, sugar and brown sugar until well blended. Add eggs and vanilla, beat well. Stir together flour, cocoa, soda and salt. Gradually add to butter mix beat well. Stir in chips. Drop by teaspoon onto an ungreased cookie sheet. Bake 9 - 11 minutes.
Brown hamburger and sausage. Drain. Cut cheese; cook on medium-low heat. Add Ro-Tel tomatoes and cream of mushroom soup; simmer until cheese is melted, stirring occasionally. Add salsa to taste. Serve warm. Recipe can be cut in half.
On top of stove over medium heat, put butter, onions and garlic in large skillet. Saute until onions are soft. Add chicken and broth and cover until chicken is cooked. Add mushrooms and wine and simmer until soft. Remove chicken breasts; add thickening to make sauce. Serve chicken on rice with sauce ladled on top.
Combine all ingredients in 1 1/2-quart casserole. Bake, uncovered, at 325° for 2 hours. If it appears to be getting too dry, cover. Serves 6 to 8.
Roll softened Velveeta cheese between wax paper into oblong piece. Spread with cream cheese. Add green onions, green pepper and pimento. Roll into a log. Coat with chopped pecans. Chill 24 hours. Serve sliced.
Brown meat and onion in soy sauce. Add other ingredients and simmer 10 minutes.
Preheat oven to 350°. In large skillet, heat the oil. Add the pepper and onion; cook until softened, about 5 minutes. Add the turkey and cook, stirring as needed, about 5 minutes. Stir in the tomatoes, beans and chilies; bring to a boil. Reduce heat and simmer, stirring often, until slightly thickened, about 5 minutes.
Beat eggs until light. Add sugar, salt, oil, extract and nutmeg; mix well. Mix flour and baking powder. Add alternately with milk to egg mixture. Drop by 1/2 teaspoon into deep hot fat and fry about 2 1/2 minutes or until brown. Doughnuts will rise to the surface so continue submerging them to assure even cooking. Drain on paper towel. Shake with sugar in brown paper bag. Makes about 50.
In 10-inch skillet over medium heat in hot oil, cook mushrooms and shallots with garlic until tender, stirring occasionally. Add spinach and cook 2 minutes or until liquid has evaporated, stirring constantly. Stir in flour; set aside.
Spread 1 package of crescent rolls in bottom of 9 x 13-inch pan. Whip cream cheese, vanilla, sugar and egg yolk together. Spread over the layer of rolls. Put other package of rolls on top of cream cheese layer. Bake at 350° for 30 minutes.
In a large pot of boiling, salted water, cook the linguine to desired doneness; drain. Place in a large serving bowl.
Combine sugar, butter and milk in a heavy pan and bring to a full boil, stirring constantly. Boil for 5 minutes or until it reaches 234° on a candy thermometer. Remove from heat and stir in chocolate chips until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into 13 x 9-inch pan. Let cool at room temperature. Makes 3 pounds.
Mix honey, egg and lime juice and place over low heat until thickened (about 5 minutes). Remove from heat. Cool. Add sour cream, salt and mace. Chill until ready to serve. Place in small bowl and surround with fresh pineapple sticks, strawberries, banana chunks, apples, orange slices, etc.
Spread the cream cheese on tortilla. Drain juice from salsa, then spread layer on top of cream cheese. Sprinkle with Cheddar cheese. Roll up and cut into 1/2 to 3/4-inch pieces.
Put roast in covered roaster and fill halfway with water. Add remaining ingredients. Bake covered at 325° for 4 to 5 hours or in crockpot until well done and tender.
Mix first 4 ingredients; spread in a shallow pan. Spread thin layer liquid taco sauce; top with shredded cheese, lettuce (shredded), tomatoes (cut small), black olives, onion and green peppers.
In large bowl, mix all ingredients. Toss well. Make a day ahead so that veggies have time to marinate.
Preheat oven to 350°. Grease 9 x 13-inch pan. Boil macaroni and drain. Add 3 eggs to macaroni in pot. Add 1 teaspoon salt. Add Italian cheese and 1 1/2 teaspoons pepper. Add 2 tablespoons oil and mix all well. Pour into pan. Bake at 350` for 1 hour and 15 minutes. Top should be a little browned.
Remove crust from bread; spread bread slices with butter on each side. Place in a greased 13 x 9 x 2 inch baking dish and set aside. Spread ham over bread slices; sprinkle with cheese. Combine eggs and half and half; mix well and pour over cheese. Cover casserole and chill overnight. Remove from refrigerator 15 minutes before baking. Bake uncovered at 325 - 350° for 45 minutes or until set. Yield 8 servings.
First Mixture: Mix cornflakes, 2 tablespoons of sugar and melted butter. Save 2 tablespoons for topping. Then press remaining mixture in pan and chill.
Wash and clean mushrooms with a wire brush, cut in slices and place in a glass dish. Add pimentos, olives and salad dressing, toss and serve. Serves 6.
Cream butter with sugar, then add eggs; beat well. Add honey and stir. Combine flour, salt and baking soda. Blend dry ingredients into batter, alternating with rum and water. Beat well. Stir in nuts. Pour into well buttered and lightly floured 9 x 5-inch pan. Bake for 1 hour at 350°.
In large mixing bowl, beat cheese until fluffy; gradually beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Pour into pie crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Coarsely chop bacon, onion and garlic. In a 12-inch frying pan, over medium heat, stir bacon, onion and garlic until bacon is crisp, 8 to 10 minutes. Drain and discard fat. Drain black beans. Add beans, chicken stock and vinegar to pan. Coarsely mash beans with spoon; if made ahead, cover and chill up to one day. Spoon black beans into an ovenproof dish. Top beans with corn kernels, then cover with Monterey Jack cheese. Bake, uncovered, at 400° until hot in the center, about 10 minutes. Mm mm good. Gotta try it!
Preheat oven to 350°. Drain sauerkraut and throw out liquid. Mix sauerkraut, sour cream and onions. Spread into a 9 x 13 x 2-inch pan. Add layer of corned beef followed by layer of Swiss cheese. Melt margarine and mix with bread crumbs. Spread bread crumbs over Swiss cheese. (For bread crumbs, tear slices into pieces and put in your blender - "instant bread crumbs.") Bake for 45 minutes and serve with dill pickles.
Warm oil, vinegar, salt, sugar and mustard over heat until dissolved. Cool and pour cabbage mixture. Makes a large amount, especially nice for large dinner party.
In a large bowl, mix sugar, mayonnaise and vanilla until well blended. Stir in flour mixture and 1/2 cup pecans. (Dough will be thick and sticky.) Press into well-greased 8-inch square baking pan. Sprinkle with the remaining pecans and press into dough. Bake in preheated 350° oven for 15 minutes or until pick inserted comes out clean. Cool. Cookies are soft while hot, but firm when cool.
Mix into small balls. Mix egg white to froth. Dip balls into froth. Roll in chopped pecans. Bake at 350° for 5 minutes. Take out. Press thumb in center; then finish baking 10 to 12 minutes.
Combine margarine, sugar and cream cheese; mix well until well blended. Blend in eggs, juice and lemon peel. Add flour and baking powder and mix well. Chill for several hours. Shape dough into balls and place on ungreased cookie sheet. Flatten slightly and indent centers. Fill with preserves. Bake at 350° for 15 minutes. Cool; sprinkle with powdered sugar.
With combination oven-microwave, bake in preheated 350° oven, uncovered 20 to 22 minutes. An 8-inch round glass or plastic baking dish with a glass in the center can be used in place of ring mold.
Mix all together in a 9 x 13-inch pan. Cover with foil and bake at 350° for 30 to 40 minutes.
Mix together with spoon. Form balls, then press down on ungreased cookie sheet. Bake at 350° for about 8 to 10 minutes. Sprinkle cookie with powdered sugar, if desired.
Combine first 3 ingredients and press into 9 x 13-inch pan. Spread 1 can apple pie filling over crust.
Cover peas with 2 quarts of water and simmer gently for 2 minutes and then let stand for 1 hour. Add the bone, onion, 1 teaspoon of salt or salt to taste, 1/2 teaspoon pepper, marjoram and the celery and carrots. Bring to a boil. Cover, reduce heat and simmer, don't boil, for 1 1/2 hours. Stir occasionally. Remove bone and cut off the meat and dice. Return the meat to the soup. Serves 6 to 8. It tastes even better the next day.