HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix eggs, sugar and butter and let stand 10 minutes. Add flour, cinnamon, soda and salt. Mix well and add apples and pecans. Stir well and pour into a greased and floured tube pan. Bake at 350° for 1 hour or until a toothpick comes out clean. Let cool and sprinkle powdered sugar on top. Serves 10.
Cook beef in butter, stirring, until brown and crumbly. Add onion and celery and saute 5 minutes. Stir in tomatoes (break with fork), water, salt, chili and pepper. Bring to boiling. Add cabbage. Cover and cook until cabbage is tender (about 3 minutes). Serve in soup plates. Makes 4 to 6 servings.
Brown hamburger and onions and drain. Layer ingredients in baking dish: Doritos, meat, beans, soup (mix tomatoes and green pepper with soup). Layer all ingredients until gone. Bake at 350° for 15 to 20 minutes or until bubbly.
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can Durkee onions. Spread mixture into greased 8 x 12-inch baking dish. Bake, uncovered, at 425° for 10 minutes.
In large bowl or blender, beat eggs and cottage cheese until smooth. Beat in flour and salt. Drop by tablespoons onto hot griddle sprayed with non-stick coating. Cook until brown on both sides. Serve with Mandarin orange slices. Makes 12 to 16.
Combine all ingredients and simmer 15 to 20 minutes. Contains 95 calories per 1/4 cup. Good with beef, pork and chicken.
Mix eggs, salt, sugar, cornstarch and milk with an electric beater. Add corn and continue to mix well. Pour mixture into a greased casserole and top with dots of butter. Bake at 350° about 30 to 45 minutes until "set" when you shake casserole and until it is lightly browned on top.
Mix the first 3 ingredients well, then add remaining ingredients. Bake in a 13 x 9-inch cake pan at 350° for 40 minutes.
Mix the last 4 ingredients in a large bowl. Cook 6 minutes on High; stir after 2 1/2 minutes. Stir when done and pour mixture over popped corn in large pan; butter bottom of pan for easier removal of corn. Mix thoroughly and pour all into a clean large brown paper sack. Fold top down and lay in microwave. Cook 1 1/2 minutes on High. Shake sack well and put back for 45 seconds on High. Shake well and pour all into pan. Quickly form balls. Butter hands well. Makes 11 to 12 average size popcorn balls.
Sift dry ingredients together. Mix egg and milk together and add to dry ingredients. Beat until smooth. Hold finger over bottom of a funnel; pour in some batter. Remove finger and let batter drop in a spiral motion into pan filled with 1-inch of hot oil. Fry until golden brown, turning once. Remove from pan and drain on a paper towel.
Layer sliced bananas and vanilla wafers in large baking pan. Mix together sugar, flour, eggs, butter and salt in heavy-bottomed saucepan. Add the milk, a little at a time. Cook slowly until the mixture thickens. Let it cool for a few minutes, then add the vanilla. Pour over bananas and vanilla wafers.
Cook beef and drain. Add rest of ingredients. Simmer for 1 hour. Salt to taste.
In a large punch bowl, place sherbets. Pour ginger ale over all. Serve immediately.
Boil chicken, onion and celery, whole or cut up. Simmer 1 hour. Add carrots. Simmer 30 minutes more. Remove chicken. Clean and cut up. Add 2 cups water and bouillon. Return chicken. Add noodles. Best if served hot on a rainy day.
Beat eggs well. Add sugar and oil and beat thoroughly. Sift flour, baking powder, soda, salt and cinnamon into first mixture and beat well. Fold in carrots. Pour into greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
In bowl, combine well the beef, 2 tablespoons of Parmesan, parsley, bread crumbs, salt and pepper to taste and half the egg, reserving remainder for another use. Form mixture into marble size balls. In a large, heavy saucepan, heat 1 tablespoon of oil over moderately high heat and saute the meat balls until just firm to the touch and browned lightly, about 3 minutes. Transfer with slotted spoon to plate.
Blend shortening and sugars; add eggs and beat until light and fluffy. Add sifted dry ingredients and mix well. Add remaining ingredients. Drop by teaspoonfuls onto greased cookie sheet and bake 15 minutes at 350°.
Mix all together. Bake at 350 for 40 to 45 minutes.
Boil beef stew meat for 2 hours until tender (very). Cool, then take and shred meat, tearing into small pieces. Squeeze orange into small bowl. Set aside. Dice onion. Place meat and onion in skillet. Stir on low heat for about 3 to 5 minutes until meat starts to brown. Add remaining ingredients to skillet. Let simmer about 5 to 7 minutes. Place beef on bread.
Place cream cheese in a bowl; gradually add all other ingredients. Cover and chill several hours. Serve with crackers.
Combine soda and buttermilk. Let stand 5 minutes. Beat egg whites and sugar until stiff. Cream sugar, margarine and Crisco. Add egg yolks. Alternate flour, buttermilk and vanilla. Fold in egg whites and coconut. Add pecans. Makes 3 (9-inch) layers. Bake at 350°. When toothpick is inserted and comes out clean, cake is done.
Preheat oven to 325 degrees. Stir together flour and baking soda. in mixer bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Beat in sour cream alternately with flour mixture. Fold in chocolate chips. Pour into well greased and floured 10 inch fluted tube pan. Bake 1 hour and 15 minutes or until wooden pick comes out clean. Cool. Remove from pan. Sprinkle with confectioners sugar, if desired.
In a large skillet, melt butter and saute onion and green pepper. Add rice, stirring until rice loses its color. Do not brown. Remove from heat and add mushrooms, pimentos, water chestnuts, parsley, salt and pepper. Stir until blended and pour into the bouillon and water. Pour into a 9 x 13-inch casserole. Cover and bake at 375° for 20 minutes. Remove, cover and bake another 20 minutes.
Mix everything together and place in casserole dish and let sit overnight. Bake at 400° for 25 minutes. Before the 25 minutes are up, place on top of casserole 1 cup grated cheese, (optional) 2/3 cup crushed walnuts or cashews or a handful of crushed potato chips.
Beat egg whites until stiff, add baking powder and sugar gradually. Continue beating. Add vanilla, stir in crushed crackers and pecans. Pour into 9-inch buttered pie plate. Bake at 350° for 30 minutes. Cool and then refrigerate. Top with Cool Whip and fresh or frozen strawberries or chocolate curls.
Bake the pie crust first. Put cottage cheese through sieve and add other ingredients. Bake in moderate oven (350°) until firm in center, about 15 to 20 minutes.
Mix Bisquick and cream in mixing bowl until well blended. Knead slightly on a floured board, about 8 turns, by folding over edges to center. Roll out to about 1/2-inch thick. Cut with biscuit cutter or glass edge. Bake in a preheated 450° oven on an ungreased baking sheet for 10 minutes. Yield: 14 biscuits. Preparation: 15 minutes. Baking: 10 minutes.
Tear bread slices into pieces. Place in a greased baking dish. Cook sausage in skillet. Drain off grease. Spoon over bread crumbs. Spread broccoli and cheese. Beat eggs, milk, mustard, salt and pepper. Pour mixture over sausage. Bake at 350° for 30 to 35 minutes, until knife inserted comes out clean. Can be assembled the night before. Cover and refrigerate, then uncover and bake at 350° for 35 minutes.
Layer scallops and crackers in greased casserole. Pour melted butter over top. Bake at 375° for 20 to 25 minutes.
Slice onion and pepper in rings. Brown onion and pepper lightly in oil. Remove and drain. Mix flour, salt and pepper. Pound into trimmed deer steaks. Brown on both sides. Drain off oil.
Let cream cheese set out 1/2 hour. Use mixer to mix cream cheese with soup until well beaten. Add onion. Heat until smooth. Spoon in shrimp and mix (use spoon for the shrimp). Let set for about an hour.
Boil water, sugar and cornstarch until clear. Add jello. Fold in berries. Cool until firm in shell. Top with Cool Whip. Delicious as a strawberry pie.
Combine all in a saucepan. Simmer for 1 hour. Can be used for flavoring beans or anything you like. Store in refrigerator.
Whip together slightly the eggs, milk and seasonings. Mix all ingredients together. Pour into greased 8 to 12-cup casserole. (Important: Must rest overnight in the refrigerator. This causes the souffle to rise.) Bake at 350° for 1 hour. Serves 6 to 8.
In medium saucepan, combine all ingredients except pork chops. Simmer uncovered 10-15 minutes. Fry or bake pork chops. Arrange in baking dish. Cover chops with sauce. Bake until hot in 300° preheated oven about 20 minutes. Makes 4-6 servings.
Mix ingredients until well blended. Drop by spoonfuls onto hot greased frying pan and brown on both sides. If too thin, add more flour.
Dissolve yeast in warm water; add sugar, salt and shortening. Mix well and add flour and buttermilk. Chill. Dough will keep in refrigerator for 5 days. Roll out, cut and let rise about 45 minutes. Bake at 425° for 12 to 15 minutes. Yields 60 biscuits.
Brown ground beef in skillet; drain. Mix soup, sauce and milk. Layer in large baking dish the chips, beef, half the onion and half the cheese. Pour half soup mixture over all. Repeat layering. Bake at 350° for 25 minutes.
Combine first 6 ingredients. Mix 10 minutes (very important). Add remaining ingredients. Bake in 350° oven 50 to 60 minutes in tube pan.
Mix first 7 ingredients together. Put in loaf pan. Pour tomato sauce over top. Bake at 350° for 1 hour.
Preheat oven to 350°. Place butter in pan; let melt, then combine sugar, milk and flour. Pour in pan, then add peaches. Bake until golden brown.
Puree tomato paste and tomatoes in blender. Add garlic, Italian seasoning and water. Mix together and simmer for 2 hours, stirring occasionally. Make meatballs with bread crumbs, egg and ground beef. Add to sauce 45 minutes before serving. For less fat, brown meatballs before adding to sauce.
Mix all ingredients, except crackers and margarine, and place in glass casserole dish. Crush Ritz crackers and stir in margarine. Place on top of mixture and bake at 350° until golden brown.
Mix meat, egg, seasoning, bread crumbs, onion and soup. Make patties and brown in skillet on both sides (Pam or water). Take patties out of skillet and drain grease. Add the rest of cream of mushroom soup and mushroom bits and pieces. Put patties back in skillet; cover and put on low fire for 20 minutes.
Melt margarine in a large skillet over medium heat. Saute mushrooms until tender. Remove from pan. Combine flour and pepper. Coat veal with flour mixture. Brown veal in remaining margarine, a few pieces at a time, until done. Remove from pan. Add sherry and water to skillet, stirring until liquid is slightly thickened. Return veal and mushrooms to pan to heat through. Arrange on a serving platter and garnish with chopped parsley.
Layer the peaches and strawberries in a shallow 1-quart baking dish. Sprinkle with sugar. Dot with 1 tablespoon of the butter.
Mix all ingredients together. Form into small balls and bake on ungreased cookie sheet at 350° for 15 to 18 minutes.
Mix Crispix and M&M's. Break up pretzels and put in jar of peanuts. Mix around. Melt all of white chocolate and mix in with the rest of ingredients until coated. Spread on wax paper until real thin. Let it set until hard, then break it up.
Combine beef and vegetables in large plastic food bag with zippered closing. Add dressing and marinate 4 to 6 hours in refrigerator. Remove beef and vegetables from marinade. Heat reserved marinade to a boil. Alternately thread beef and vegetables onto 4 skewers. Grill or broil kabobs, turning and basting with marinade 5 to 7 minutes or to desired doneness.
Combine all ingredients together in a 9 x 13-inch pan. Cover and refrigerate overnight. Uncover and bake at 350° for 1 hour. Serves 8 to 10.
Preheat oven to 350°; brown beef and onion together until done. Pour off fat. Lay out lasagna noodles individually. Sprinkle each noodle with spinach, Mozzarella, Parmesan, oregano and meat mixture. Roll noodle entirely up to resemble a jelly roll. Place seam	side down in baking dish. Pour spaghetti sauce over rolled-up lasagna. Top with remaining 1/2 Mozzarella cheese. Cover with foil; bake 30 minutes.
Place cooked broccoli in greased 9 x 13-inch pan. Mix sour cream, soup, carrots, onion and chicken. Spread over broccoli. Mix croutons with melted butter. Sprinkle on top of casserole. Bake at 350° for 30 minutes.
Mix flour, baking powder, salt and oil with enough milk to make a stiff dough. Roll out and cut into strips. Drop strips one at a time into hot chicken broth. If you don't have a chicken, add a can of cream of chicken soup.
Cut thin slice off bottom of each tomato. Scoop out pulp with small spoon; discard pulp. Invert tomatoes onto paper towels to drain. Combine cottage cheese, green onion, chervil, dill and lemon pepper in small bowl. Spoon into tomatoes. Serve immediately or cover and refrigerate up to 8 hours. Makes 5 servings. Calories: 27; Carbohydrate: 3 g.
Mix everything together. Put in casserole and top with grated cheese and bake at 350° for 1 hour.
Flatten out each crescent roll. Fill wide end of each triangle with chicken and grated cheese. Roll up each crescent and pinch together. Place in 8-inch greased casserole dish. In a saucepan over medium heat, combine soup, milk and 1 cup grated cheese. Heat, stirring constantly, until cheese melts. Pour over crescents and bake at 375° for 20 minutes or until golden brown.
In saucepan, mix water, milk, bacon grease and molasses. Heat to lukewarm. Sift 4 cups flour, sugar and salt together. Sprinkle yeast over this. Add the lukewarm mixture and beat with a mixer until smooth. Gradually add 5 cups flour or until you have a stiff dough. Knead until not sticky on floured surface. Place in a greased bowl in a warm place and let rise until double in bulk. Punch down; knead. Make into 4 loaves. Let rise until double in bulk. Bake at 325° for 1 hour. Rub top with butter. Yield: 32 servings. Carbohydrate 45 g, protein 4.4 g, fat 2 g, calories 215.
Mix all ingredients into dough. Roll on flat surface. Cut out and place on	bottom	of Dutch oven. Cover and bake about 15 minutes on medium heat.
Mix together honey, lemon juice and water. Wash peaches. Peel, cut in halves and remove pits. Arrange peach halves in two-quart casserole dish. Pour honey mixture over peaches. Heat oven to 350°. Bake, covered, 1/2 hour or until tender. Serve warm or cold, with or without light cream. Makes 8 servings.
Grease a 9 x 13 cake pan. Dump pineapple. Add cherry pie filling. Spread dry cake mix over pineapple and pie filling. Pour melted butter over cake mix. Sprinkle nuts over top. Do not stir. Bake at 350° for 1 hour.
Preheat oven to 350°. Combine cookie mix, peanut butter packet from mix and egg whites in a large bowl. Stir until thoroughly blended. Press into ungreased 13 x 9-inch pan. Sprinkle peanuts over the dough. Press lightly. Bake 16 to 18 minutes, or until golden brown. Cool completely in pan or on wire rack. Combine confectioners sugar, water and vanilla extract in small bowl. Stir until blended. Drizzle glaze over top. Cut into bars.
Place cod in casserole dish (square dish). Brush with mayonnaise to coat thinly. Mix crumbs with butter and add shrimp. Place crumb mixture over half of the fillets. Fold fillets over and top with remaining crumb mixture. Bake at 350° for 1 hour or until fish flakes.
Prepare all ingredients and layer on a large platter in the order listed. Blend chili beans in blender; add more juice if needed. Mix avocados, lemon juice, salt and pepper. Mix sour cream, mayonnaise and taco seasoning mix. Layer the next 4 ingredients. Serve with tortilla chips tucked under the edge of the mixture on the plate. To eat, just dip chips and enjoy!
Cream sugar and shortening. Add eggs; beat well. Sift dry ingredients into mixture. Add bananas and milk; stir in nuts. Bake in a loaf pan at 250° for 50 minutes.
Heat pineapple juice and water to boiling. Add jello and stir to dissolve. Cool gelatin mixture until slightly thickened. Beat until fluffy. Fold in pie filling, pineapple and marshmallows. Pour into mold and chill until firm. May garnish with swirl or whipped cream or Cool Whip. Yields 12 servings.
Cream Crisco and sugar. Add eggs, one at a time, beating well after each addition. Add flour and flavoring. Mix well. Bake at 350° for 50 to 60 minutes or until tests done. Use 10-inch tube pan well-greased.
Combine sugar, cocoa, salt and milk in heavy saucepan. Cook until it forms soft ball in cup of cool water. Remove from heat. Add butter and vanilla. Let cool to lukewarm and beat with mixer about 5 minutes. Spread on cake, cupcakes, etc.
Combine first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 23 to 28 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool on wire rack.
Melt butter, peanut butter and chocolate chips together. Pour over Crispix and fold in carefully. Lay on open paper bag and allow to dry (approximately 30 minutes). Break apart while drying. Pour into a paper bag and shake with 1 1/2 cups powdered sugar.
Preheat oven to 425°. In a cast-iron pan, heat 1 teaspoon butter or margarine in oven for 1 minute. Add batter. Bake 15 or 20 minutes.
Sift flour, baking powder, soda and salt; set aside. Cream shortening. Add sugar gradually. Beat until light and fluffy. Add eggs; mix until smooth. Add dry ingredients alternately with bananas. Combine thoroughly; do not beat. Grease loaf pan (9 1/2 x 5 1/2-inch). Bake for 1 hour at 350°. Cool; remove from pan when slightly warm. Wrap in foil to seal in moisture and freshness.
Wash pears; remove stems and quarter. Add 1/2 cup water and cook until tender. Put pears through food sieve or food processor. Add sugar to pulp and mix well. Place in uncovered shallow pan and bake at 350° for 3 hours. Stir occasionally. Pour into jars and seal.
Brown ground beef and drain. Add tomato sauce and garlic juice. Simmer for about 25 minutes. Cook a 5 or 6 oz. package of noodles as directed. Make a white sauce of sour cream, cream cheese and chopped green onions (can use white onions). Put layers of noodles, ground beef, and sauce into a casserole dish. Sprinkle with grated cheddar cheese. Bake for 25 minutes at 350°.
Preheat oven to 400 degrees. Mix top six ingredients in order. Set aside. Fry bacon in skillet on top of stove, when bacon is done on both sides, not crispy, but not raw. Place cornbread mix on top of bacon. Let stand on stove top long enough for bottom to settle. Then place in oven until top is golden brown.
Mix ingredients together and place in loaf pans or 11 x 13-inch pan. Bake at 350° for 55 minutes.
In a pan, brown hamburger. Mix together other ingredients in a casserole dish. Mix in hamburger. Bake in a 325° oven until potatoes are done.
Cover the cucumbers and onions with ice water and salt (use 1/4 cup salt to 1 quart water). Refrigerate for 48 hours. Drain and rinse lightly. Mix the sugar and vinegar; stir well before adding to cucumbers and onions. Put pickles in freezer containers. Cover with liquid and freeze.
Fry hamburg and drain. After draining hamburg follow directions on taco mix package. Once taco and hamburg are mixed, place in a large bowl. Break up taco shells and add to hamburg mixture with the lettuce. Stir up, then add Catalina dressing and cheese. Enjoy. Serve cool.
Grind all vegetables coarsely. Sprinkle with salt; let stand overnight. Rinse and drain. Combine remaining ingredients; pour over vegetable mixture and heat to boiling. Simmer 3 minutes. Seal in hot sterilized jars. Boiling water bath 10 minutes. Makes 8 pints.
Stir-fry in heated oil the garlic, onion and rest of spices; add meat. Cook 2 minutes. Steam veggies with soy and water. When veggies are between tender and crispy, add meat and onions.
Combine Hawiian punch, lemon juice and sugar. Blend well and chill. To serve, pour over ice ring in punch bowl, add chilled ginger ale, then gently stir in sherbet. Garnish with fruit. Yields 30 (punch cups).
Boil eggs and potatoes; cool. Peel eggs and chop, then peel potatoes and cube. Mix mayonnaise, vinegar, salt, sugar and pepper until smooth. Add celery, onion, eggs and potatoes. Toss to coat well. Refrigerate.
Combine first 4 ingredients in electric blender. Process until just smooth, stopping to scrape sides of container. Stir in drink mix, if desired.
Place cooked broccoli in ungreased 1 1/2-quart round casserole. Heat oven to 400°. Beat soup and milk with hand beater until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly. Sprinkle over cheese. Bake until light brown about 20 minutes.
Line one large or two small casserole dishes with Escort crackers (use 1/2 box to line dish, save other half to use on top of casserole). Combine chicken, soups, sour cream and water chestnuts; mix well. Pour over crushed crackers and top with remaining crackers. Melt margarine and pour over crackers. Bake at 300° for 30 to 45 minutes.
Mix in order given. Drop by heaping tablespoonfuls onto ungreased cookie sheet. Flatten with glass dipped in sugar. Bake for 12 to 15 minutes at 350°.
Mix together for 4 minutes and pour into greased and floured 9 x 12-inch or 2 layer cake pans. Bake in a 350° oven for 30 minutes. Let cool.
Combine Jell-O, sugar, water and cornstarch and cook over medium heat. Stir constantly until mixture thickens. Remove from heat and cool. Pour mixture over strawberries and chill in refrigerator. Serve with Cool Whip.
Beat eggs until light. Add sugar and beat thoroughly. Add oil and vanilla. Add dry ingredients and zucchini. Bake in regular size bread pan for 55 minutes at 325°.
Cook carrots, celery and onion in juice drained from peas. Mix all ingredients together and pour in greased casserole dish. Cover with 1 (8 ounce) Cheez Whiz.
Line bottom of greased 9 x 13-inch pan with ground beef; season with salt and pepper. Place onions over hamburger. Mix the soups together and spread over meat. Place frozen French fries over top and bake at 350° for 1 1/2 hours.
In a skillet, brown sausage; drain grease. Break up sausage. In a bowl, mix together eggs, milk, salt and mustard. Tear bread into small pieces and add to egg mixture. Add cheese and sausage.
Chop onion, pepper and stewed tomatoes fine. Add salsa. If you like it hot, get La Victoria hot salsa.
Mix together. Bake in casserole 25 to 30 minutes at 350°. Serves 4.
Brown meat, 1/2 cup of onion, salt and pepper. When done drain fat. Add tomato sauce and chili powder. Simmer for 15 minutes. Put on tortilla on bottom of round baking dish. Pour some of the meat over the shell. Then sprinkle cheese over the meat. Repeat this method until all is used. I sprinkle cheddar cheese on the last shell. Bake in oven until cheese is melted at 300°.
Cream butter and sugars. Beat until light and fluffy. Add egg and mix well. Combine flour, soda and salt. Add to creamed mixture. Blend in vanilla. Stir in chocolate chips and nuts. Cover and chill dough one hour.
Break crabmeat up finely. Toss with next 6 ingredients. Stir in sauce which is made as follows: Melt butter. Stir in flour and seasonings. Add milk and stir constantly until mixture forms a ball. Add to crabmeat combination. Chill in refrigerator several hours or overnight. Shape into cakes. Roll in bread crumbs and fry in melted shortening.
Bring to a boil. Boil for 1 minute. Remove from heat. Add 3/4 cup peanut butter and 3 cups oatmeal. Mix and let stand 5 minutes; drop by spoonfuls onto wax paper to cool. Coconut or raisins may be added.
Butter a 9 x 13-inch pan. Mix together the butter, flour and confectioners sugar. Pat evenly over pan. Bake 15 to 20 minutes at 350° until lightly browned. Five minutes before crust is done, mix together the eggs, sugar, lemon juice, flour and baking powder. Pour mixture over baked crust. Bake 25 minutes. Sprinkle top with confectioners sugar. Cut into bars before completely cool.