HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients. Will be thick and sort of dry. Bake in a 9 x 13-inch pan at 350° for 35 to 45 minutes.
Cream together margarine and sugar. Add egg. Add bananas and beat well. Sift together baking soda, salt and flour and add to wet ingredients. Mix thoroughly. Add nuts to mixture. Pour batter into a well-greased and floured loaf pan. Bake 1 hour at 350°.
Cream shortening and sugar. Add egg. Sift together flour, corn meal and salt. Add to creamed mixture. Add sour milk or buttermilk and soda. Pour into 8 or 9-inch pan. Bake at 375° for 1/2 hour or until browned.
Combine sugar, cocoa, flour and add a small amount of milk. Add egg yolks. Beat well. Add remaining ingredients. Cook over medium heat until thickened. Prebake pie crust until brown. Pour pie filling in crust.
Mix all ingredients together. Pour into greased skillet. Cook on a low fire. Stir slowly until tender. Season to taste. Cook on top of the stove 30 to 40 minutes (time varies).
Shred head of cabbage. Add salt and let stand for 1 hour. Add shredded carrot and green pepper. Mix vinegar, sugar, water, mustard and celery seed. Boil 1 minute. Cool. Add to cabbage mixture and freeze. May be refrozen.
Mix graham cracker crumbs and melted butter. Press in 13 x 9 x 1-inch pan. Have eggs and butter at room temperature. Beat eggs, butter and sugar for no less than 15 minutes. Spread over crust. Slice bananas and layer over mixture. Spoon pineapple over bananas (be sure each banana is covered so it won't turn brown). Cover with Cool Whip. Sprinkle with nuts and cherries. Refrigerate.
Cut chicken in bite size pieces and place in beaten egg. Crush crackers. Place in plastic bag and shake chicken which has been rolled in egg. In frying pan, cook chicken on both sides (add butter to fry). Place in baking dish. Pour juices and mushrooms over chicken. Cut cheese in small cubes and sprinkle over mushrooms and chicken. Bake at 350° for 35 minutes.
Mix cucumbers and onions together and sprinkle with salt. Let stand 2 hours; drain. Mix vinegar, sugar and celery seed together. Stir until dissolved (don't heat). Pour over sliced pickles. Put in covered containers in refrigerator. Ready for use in 24 hours.
Mix all ingredients (except for 1/4 cup margarine and bread crumbs) in a large bowl. Pour into greased 9 x 13-inch pan. Cover and refrigerate overnight. Take the remaining margarine and bread crumbs and sprinkle over the top. Bake at 350° for 1 hour, uncovered.
Preheat oven to 325°. Paper line 12 muffin cup. Place one cookie dough in muffin cups. Bake 12 min. Beat cream cheese, milk, egg and vanilla in a bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie. Bake 15 mins. May top with pie filling and chill for 1 hr.
Cream butter and sugar. Add flour and nuts. Mix well with vanilla and salt. Roll into 1-inch balls and roll in powdered sugar. Bake at 350° for 12 minutes.
Cream sugar, shortening and eggs. Add rest of ingredients. Drop by teaspoon on a greased and floured cookie sheet. These cookies were Len's and his friends favorite to take on hunting trips, as they keep very well.
Blend salt, pepper, lemon juice, mustard and sour cream. Drain off about half of beet juice that's left to mixture and stir well. Chill before serving.
Fold dry pudding into Cool Whip. Add the rest of the ingredients. Stir. Pour into pretty bowl. Refrigerate until set.
Brown meat in oil; drain and add onion. Cook until tender. Stir in all ingredients, except cheese. Bring to boil. Reduce heat and simmer for 5 minutes. Stir occasionally. Spoon into baking dish. Make lattice top with cheese. Broil until cheese melts. Makes 6 servings.
Mix well; chill and roll into balls about 1-inch across. Bake 25 to 30 minutes at 325°. Cool. Roll cookies in powdered sugar.
Preheat oven to 350°. In a large ovenproof skillet cook onions in 1 tablespoon oil over moderate heat, stirring until softened. Add garlic and cook, stirring 1 minute. Transfer mixture to a bowl and let cool. Stir in olives, nuts, tomatoes (pat dry, cut into small strips), cheeses, marjoram and salt and pepper, stirring until combined. Cut chicken breasts at thick end and make a pocket and stuff with 1/4 filling. In the skillet, heat remaining 1 tablespoon oil over moderate high heat until hot but not smoking and brown chicken, skin side down. Leave chicken skin side down, transfer skillet to oven and bake until just cooked through, about 12 minutes.
Combine sugar and shortening; add eggs and mix, then add melted chocolate and vanilla. Sift in dry ingredients and mix; add nuts. Pour in 9 x 13-inch greased pan and put in a 350° oven for 30 minutes.
Cut biscuits in fourths. Put in bowl with 1 cup sugar and 1 tablespoon cinnamon. Shake to coat (I do one can at a time). Place in greased Bundt pan. Melt one stick butter and stir in one cup brown sugar. Pour over biscuits. Bake for 30 minutes at 350°.
Cook beans according to package directions. Mix with soup and cover with French fried onions. Bake at 350° for 25 minutes. Yields 6 servings.
Preheat oven to 400°. Cook sausage, onion and green pepper in skillet until sausage is brown and crumbly. Stir in flour.
Put water and butter in pan. When this begins to boil, add the sugar	and cream of	tartar	which have been mixed together. Bring to boil and as soon as this mixture starts to turn brown on the	edges,	pour over 3 quarts of popped corn. Stir well.	Put on waxed paper to cool and break into pieces.
Combine the cabbage, apples, oranges and grapes. Then in separate bowl, combine yogurt, mayonnaise and celery salt. Pour over cabbage mixture in bowl; toss well. Apply seal; refrigerate several hours or overnight. Sprinkle with pecans if desired. Makes 20 servings.
Bring rice, water, condensed milk, orange juice and cinnamon sticks to boil. Reduce heat, cover and simmer 14 to 17 minutes. Remove from heat and let it cool. Before serving, remove cinnamon sticks and dust the rice with cinnamon and fresh orange slices or wedges. Yield 8 servings.
Sprinkle brisket with meat tenderizer, salt and pepper. Add 4 tablespoons liquid smoke. Wrap tightly in heavy foil. Leave overnight. Mix all remaining seasonings. Spread over meat. Re-wrap tightly and bake 1 hour at 300°. Loosen foil and bake at 200° for 6 hours. Let set overnight. Slice as thin as you can across the grain. Save 1 cup of meat broth and mix 1 cup Kraft barbecue sauce. Pour over sliced meat. Reheat and cook 2 hours at 200°.
In a medium saucepan, bring some water (about an inch) and a stick of cinnamon to a boil. Remove from heat and add a tea bag. Allow to brew. Remove tea bag. Add small can frozen orange juice, juice of a lemon, some cloves, sugar to taste (1/4 to 1 cup) and extra water as needed. Heat and serve (can be served immediately, but taste is richer if spices are allowed to soak awhile). Refrigerate any leftovers.
Prepare pudding mix according to package directions. Cool, stirring occasionally. Stir in dry cake mix and blend well. Pour into a greased 13 x 9 x 2-inch baking dish. Sprinkle chocolate pieces and nuts over the top. Bake cake according to the temperature and baking time given on the cake package for a 13 x 9 x 2-inch cake. Cool completely before cutting into squares. Serves 10 to 12.
Mix flour, pecans and butter and press in bottom of pan. Bake at 350° for 20 minutes. Let cool.
Mix broccoli, bacon and raisins in a bowl. Mix vinegar, salad dressing and sugar in another bowl. Pour over broccoli mixture. Let set overnight. Stir before serving.
Brown meat and drain well. Add all ingredients, except cabbage. Spray 3 quart baking dish with Pam. Layer cabbage and meat, ending with meat on top. Cover loosely. Bake at 350° for 45 minutes.
Beat together first 5 ingredients. Sift together last 6 ingredients. Combine all ingredients. Bake at 350° for one hour in greased loaf pans.
*Your choice (strawberries, blueberries, red raspberries, black raspberries, etc.).
Cook chicken and remove bones and skin. Cut chicken in small pieces. Mix soup, sour cream, chilies and cheese and then add approximately 1 cup chicken broth. Mix 1/2 of mixture with chicken. Spread small amount of mixture without chicken in two 9 x 13-inch pans. Put chicken mixture in tortillas one at a time and roll and place in pan. Spread remaining sauce over top; sprinkle with a small amount of cheese and bake at 350° for 25 to 30 minutes.
Cut up apples as for pie into 10 x 6-inch or round baking dish. Sprinkle sugar and cinnamon over apples. Into last four dry ingredients, drop 1 egg and cut in with 2 knives (very important). When crumbly, sprinkle on top of apples, and drizzle melted margarine over the crumbs. Bake at 350° for 45 minutes to 1 hour. Serve hot or cold. Good with ice cream or whipped cream.
Cream Crisco and margarine. Add sugar; cream well. Add eggs. Add vanilla. In separate bowl, mix flour, cocoa, baking powder and salt. Add flour mixture alternately with milk. Mix thoroughly. Place in greased tube pan with wax paper on bottom of pan. Bake at 300° to 325° for 1 hour and 25 minutes. Cool 5 minutes; remove from pan.
Mix ingredients together and cook in a saucepan over low heat. Stir until it reaches play dough consistency. Cool.
Cover and cook about 10 minutes. Serve on 8 split & toasted buns.
Scrub ham with warm suds. Rinse well with cold water. Place in roaster. Fill to top with cold water. Soak overnight. Drain water in morning. Put in fresh cold water until pan is half full. Skin side should be on top. Heat oven to 325° to 350°. Start ham on top of stove. When water comes to a rolling boil, put in oven. When half of cooking time is over, dip out water around ham and add same amount of fresh boiling water. Thirty minutes before cooking time is up, take out of oven, remove skin. Sprinkle with brown sugar. Put back in oven and let brown last 30 minutes. (Cook 20 minutes for each pound.)
Preheat oven to 350°. In large bowl cream butter and sugar. Beat in eggs, one at a time. Stir in bananas, milk and vanilla. Add remaining ingredients and stir by hand just until well blended. Pour into one 9 x 5-inch loaf pan, greased. Bake for 50 to 60 minutes or until toothpick comes out clean. Or makes 24 muffins, baked for 20 minutes. Recipe doubles easily and freezes well.
Mix all ingredients together in medium bowl. Let set in refrigerator for one hour. Take out and shape into ball. Cover with nuts, if desired.
Boil sugar, vinegar and pickling spice. Pour over your cucumbers. Mix this amount of solution until you have enough to cover your cucumbers. Heat syrup early morning for 5 days. On fifth day can. Do not heat cucumbers, just the solution.
Blend until creamy. You can add 1/2 to a teaspoon of water or milk if you desire a frothier texture. This tastes great with strawberries, peaches and pineapple.
Combine brown sugar, cinnamon, flour and oats. Cut in butter until mixture resembles coarse crumbs. Toss 1 cup crumb mixture with yams and cranberries. Place in 1 1/2-quart casserole. Top with remaining crumbs. Bake at 350° for 35 minutes. Sprinkle with marshmallows. Broil until lightly browned.
Pare bell pepper. Mix thoroughly tuna, cottage cheese, onion, mushrooms and bell pepper. Place in casserole. Bake until brown at 345° for about 45 minutes.
Mix all beans, corn and chickpeas in a large bowl. In another bowl, mix sugar, salt, water and vinegar. Put beans in a large jar or other container. Pour vinegar mixture over the beans. Let set overnight. Will keep in refrigerator a week or more.
Prepare pudding mix according to package directions, using milk. Pour into bowl. Stir in cookie pieces, marshmallows, chocolate morsels and nuts. In each of 6 parfait glasses, layer a heaping 1/4 cup pudding with 1 tablespoon whipped topping; repeat layers. Top with chocolate-covered graham crackers, chocolate morsels and nuts. Makes 6 servings.
Melt butter; add seasonings. Mix into cereals and bake at 350° for 1/2 hour. Stir frequently while heating.
Coat Rice Chex with melted butter. Sprinkle with cheese and toast in oven at 300° for 15 minutes. Stir.
Onions, peel and half crosswise. Place onions cut side up in a single layer on large microwave baking dish. Pour honey over top. Place small pieces of butter or margarine on each piece of onion. Loosely cover with wax paper. Microwave on High for 4 minutes. Baste onions with pan juices. Continue on High another 4 minutes or until onions are tender. Remove waxed paper. Sprinkle with chopped parsley. Serves 6 to 10 people.
Use the drained pineapple juice and orange juice to cover the fruit. Add Equal and lemon juice. Do not stir.
Arrange sliced peaches in a buttered 8 x 8-inch dish. Sprinkle with lemon juice. Blend flour, brown sugar and salt together. Cut in butter. Sprinkle crumb mixture over peaches. Bake at 350° for 30 minutes and serve warm with vanilla ice cream.
Put oil in blender. Add and blend enough zucchini until it measure 3 cups on blender pitcher. Add eggs and vanilla; blend. Combine dry ingredients and add to blender mixture in a bowl. Mix in nuts. Makes 3 small or 2 large loaves. Grease loaf pans. Bake at 350° for 45 to 60 minutes; use toothpick test.
Cut up apples and bananas. Sprinkle with lemon juice. Add oranges (drained), pineapple, fruit cocktail and pudding and pie mix. (If you would like to thicken, add a little orange juice. You can also put in chopped cherries, pears or peaches.) Refrigerate; it is better the second day.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Cream 1/2 cup butter with sugar until light and fluffy. Beat in eggs, one at a time. Mix in chilies, corn and cheese.
Clean birds and season with salt and pepper. Fill cavities with onion, parsley, onion tops and bell peppers. Cut sausage in small pieces and add this to the bird's cavities. Wrap birds with bacon strips and bake at 375° for 60 to 65 minutes, applying sherry sparingly over birds every 15 minutes.
Brown sausage and drain. Add eggs and cheese to sausage and mix. Grease a 9 x 13-inch baking dish. Punch out 1 can of biscuits to cover bottom of dish. Spread sausage mixture over biscuits. Spread second can of rolls out to cover sausage mixture. Bake at 425° for 20 to 25 minutes, until golden brown.
Wash, seed and split open chilies. Place on bottom of an 8 x 10-inch baking dish. Layer with Jack cheese and Cheddar cheese. Mix milk and eggs together and pour over cheeses. Bake at 350° for 40 minutes. Allow to cool 10 minutes before cutting.
Beat together sugar and pumpkin in large bowl. Add oil, then water mixed with eggs. Combine dry ingredients; mix well. Add pumpkin mixture. Lastly, add dates and nuts. Grease and flour 4 coffee cans. Divide batter evenly in cans. Bake at 350° for 1 hour. Let stand a couple of minutes, then remove from cans and cool on racks.
Cream the shortening, sugar and vanilla. Beat in eggs. Add flour, baking powder, cocoa and salt. Stir in milk and nuts. Store batter in refrigerator 1 to 2 days before baking. Roll into balls and roll in powdered sugar. Place on a greased cookie sheet. Bake at 350° for 15 to 18 minutes.
Sprinkle both sides of pork chops with salt and pepper. Brown slowly on both sides in oil. Remove from skillet and place in shallow baking dish. Mix together soup, water, evaporated milk and mushrooms. Pour liquid mixture over the pork chops. Bake at 350° about 40 minutes or until chops are tender. Makes 3 servings.
Mix all three ingredients together. Drop on ungreased cookie sheet. Bake in 350° oven for about 18 minutes. Makes 2 dozen.
Whip egg yolks, sugar, flour, evaporated milk and milk together. Cook over medium heat, stirring constantly until thickened, about 15 minutes. Add vanilla. In a 10 x 6 x 1 3/4-inch baking dish, layer wafers, sliced bananas and egg mixture into two equal layers. Beat egg whites with 3 teaspoons sugar and 1/2 teaspoon cream of tartar until stiff. Spread on top of pudding and bake in 350° oven until meringue is lightly browned.
Preheat oven to 350°. Cut wings at joints; discard tops. Combine remaining ingredients in a small saucepan. Mix to blend and simmer 5 minutes. Dip chicken in and bake about 1 1/2 to 2 hours, basting with remaining sauce, turning chicken.
Cut slice from top of bread loaf. Remove center, leaving 1-inch shell. Cut removed bread into bite-size pieces. Saute celery and onions in margarine until tender. Add cheese, stir over low heat until cheese is melted. Stir in remaining ingredients, heat thoroughly, stirring constantly. Spoon into bread loaf. Serve with vegetable dippers and bread.
Grease baking dish. Slice potatoes 1/8-inch thick. Cover bottom of casserole with potatoes. In a skillet, heat olive oil. Add onion, garlic and meat until it loses red color. Add tomato sauce, cinnamon, mint, parsley, salt and pepper. Cover and simmer for 5 minutes. Pour meat mixture over potatoes. Slice rest of potatoes for topping. In saucepan, melt butter. Stir in flour and milk. Cook until thickened, stirring often. Stir in beaten eggs and then Parmesan cheese. Pour over casserole. Bake until potatoes are done. (Bake 1 hour at 375°.)
Stir until sugar is dissolved then cook without stirring to 252 degrees or hard ball stage. Remove from heat and pour, beating constantly into egg whites. Continue beating until mixture holds its' shape and loses its' gloss. Add vanilla and nuts. Drop quickly onto waxed paper or spread on greased pan. Yield 1 1/4 pounds.
Combine caramels, water and butter in 1-quart casserole. Heat in Radarange oven on Cookmatic level 8 for 4 to 5 minutes or until melted. Stir halfway through heating.
In skillet, brown meat; drain. Add all ingredients and stir. Spoon into a 1 1/2-quart dish. Cover and bake at 325° for 50 to 60 minutes. Makes 4 to 6 servings.
Puree frozen strawberries in blender. Add all ingredients and mix. Do not add water.
Place yeast in 2 cups of warm water. Cream sugar and melted butter. Add yeast to creamed mixture. Add flour and egg. Stir until well mixed. (Will look like cake batter.) Place in refrigerator, in an airtight container, overnight before using.
Blend all ingredients except cinnamon, vanilla, honey and ice. When well blended, add remaining ingredients. Enjoy.
Cream shortening and egg. Add cinnamon and salt to flour. Sift. Add soda to milk. Alternate liquid and dry. Add fruit and mix. Pour into 9 x 13-inch pan.
Fold milk and lemonade into whipped topping. Spoon into crusts. Freeze until firm.
Blend celery, onions,	eggs and milk in blender. In large bowl, combine all ingredients. Mix well, using chicken broth to make juicy. Pam spray a 9 x 13-inch pan. Bake at 350° until golden brown, 30 to 45 minutes.
Melt butter in baking dish. Make a batter with the flour, sugar, milk and baking powder. Spoon batter over the butter. Pour fruit filling over batter and spread evenly. Bake at 350° for 50 to 55 minutes or until golden brown.
In mixing bowl combine Eagle Brand milk, pineapple and lemon juice. Blend together and fold in Cool Whip last. Chill for at least 30 minutes.
Brown beef; drain off grease. Add 1 1/2 cups tomato sauce and taco seasoning. Line bottom of flat casserole dish with 2 cups corn chips, crushed. Crush remaining chips; set aside. Spoon meat mixture over chips. Combine remaining tomato sauce with beans; spread over meat. Add seasonings. Bake, covered, for 25 minutes. Remove and add crushed chips and shredded cheese. Bake, uncovered, for 5 minutes. Bake at 375°.
Preheat oven to 425°. Grease a 13 x 9-inch pan. Combine Bisquick, mustard and water in small mixing bowl; stir until dough forms. Press dough into bottom and sides of pan. Chop hot dogs into bite size pieces and place on dough. Spoon chili over hot dogs. Sprinkle with cheese. Bake for 20 minutes. Serves 6 to 8. Top with your favorite condiments, like mustard, catsup, sauerkraut and onions.
Mix first 3 ingredients and press in bottom of pan. Mix the rest of the ingredients; pour over the first mixture. Bake at 350° for 35 minutes or until brown. Sprinkle with powdered sugar.
Cut or shred seafood. Mix with celery, mayonnaise, eggs, onion, juice and mustard.
Mix all ingredients. Sprinkle top with bread crumbs or Ritz crackers. Bake 30 minutes at 350°.
In a shallow bowl mix honey, Worcestershire sauce, seasoned salt, ginger, paprika, oil and orange juice. Add chicken pieces and marinate 2 hours at room temperature or overnight in refrigerator.
Combine first three (3) ingredients in a bowl - refrigerate for 30 minutes. Shape mixture into balls and roll in chopped nuts, coating throughly. Serve with crackers. Yields 2-1/2 cups.
Beat egg and milk. Beat in flour, sugar, salt and baking powder. Add apples. In hot oil, drop a teaspoonful of mixture, until brown. Drain on paper towel. Serve hot.
Beat eggs and sugar together. Add all other ingredients. This is a stiff dough. Bake in Bundt pan for 1 hour at 350°.
Combine first 3 ingredients with a fork; then add the rest. Bake in greased and floured tube pan at 350° for 1 1/2 hours.
Scald milk and add all other ingredients. Cook slowly until mixture bubbles and thickens. Add vanilla.
Cream together butter and sugar. Add egg and vanilla and mix. Gradually add flour. Spoon onto greased cookie sheet and bake at 400° to 425° for 10 to 12 minutes.
In a large bowl, stir flour, soda and salt. Add remaining ingredients (except candy Kisses) and mix at medium speed until well combined. Chill dough 30 minutes. Preheat oven to 375°. Roll small amount of dough into 1-inch ball. Dip into sugar and place on ungreased cookie sheet, sugar side up. Bake 10 minutes. Remove and place Kiss in center. Makes 4 dozen.
Thinly slice onions. Lightly brown onion in half butter and half oil. Slowly add white wine, immersing onions using medium heat. Simmer for a few minutes. Add veal stock (or your favorite brown stock). Add fresh ground pepper, salt, ground thyme and nutmeg to taste. Cook liquid until reduced by 1/3. Pour soup into ovenproof bowls; place generous slice of browned French bread on top of each bowl. Top with a generous handful of Parmesan cheese. Place under broiler until cheese bubbles and partially browns. Serve immediately.
Cook squash and drain. Add butter, bouillon, onion, salt and pepper. Add well beaten egg and mix. Add sour cream. Pour into greased 1-quart baking dish. Make topping of crumbs, cheese and paprika. Sprinkle over top of squash. Bake at 350° for 30 minutes.
Boil cabbage, cut in quarters or green beans. Add onion and clove of garlic. Cover with water and salt to taste. When cooked, make a gravy by browning flour in shortening. Add paprika and juice from cabbage or beans. Cook until thick. Pour gravy over cabbage or beans and serve.
Mix all the ingredients well and bake at 350° until cake tests done. Bake in Bundt pan or tube pan about 50 minutes. Cool.
Boil squash and onion. Add salt. Drain. Mix Pepperidge Farm dressing with stick of butter. Put half in bottom of casserole. Mix squash, soup, sour cream and cheese. Pour over Pepperidge Farm dressing. Top with rest of dressing. Bake at 375° for 25 minutes.
Mix tomato juice and water. Add to rest of mixture and bake 5 hours at 250°.
Cream shortening. Add small amount of sifted sugar and gradually add water (do this alternately until all is used). Add extract and beat. Cover until ready to use.
Bring sugar, margarine and milk to a boil for 7 minutes. Add peanut butter and marshmallow cream. Mix thoroughly and pour into a dish that has been greased. For convenience, use a hand mixer to mix.
Preheat oven to 350°. Lightly mix together meat, bread crumbs, eggs and seasonings. Place on waxed paper. Shape into 10 x 14-inch rectangle. Layer cheese over meat.
Combine all ingredients together. Shape like salami in two sheets of aluminum foil. Wrap and refrigerate for 24 hours. Place on baking sheet. Bake for 60 minutes at 350°. When done, prick with fork to drain excess grease. Rewrap in new foil. Refrigerate.
Mix well and pour over cake mixture. Bake at 350° for 35 minutes. Cut into squares when cooled.
Mix sugar, milk, Karo and cocoa. Boil 7 minutes. Add butter and vanilla. Remove from heat and beat until firm. Pour into greased platter. Cut when barely warm; remove from platter. Store, covered.
Combine all ingredients; beat well. Pour into Bundt pan and bake for 40 minutes at 350°. Sprinkle with powdered sugar when removed from pan.