HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake in 1 large or 2 small greased loaf pans at 350° for 45 minutes to 1 hour.
Combine fruit, sugar and flour. Put into a greased 8 X 8 pan. Combine brown sugar, oatmeal, flour, butter and salt. Sprinkle over fruit and work in. Bake at 370 degrees for 40 minutes.
Sift dry ingredients together. Add raisins and pecans to sugar. Add oil, eggs and buttermilk. Add dry ingredients. Add figs last. Bake in tube pan, well-greased and floured. Bake for 45 minutes in 350° oven.
Place tortillas on bottom of a greased casserole dish. Layer chicken pieces, onion, chicken soup, Ro-Tel tomatoes, mushroom soup and Cheddar cheese soup. Top with grated cheese. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients and chill 3 or 4 hours or overnight. Drop about a teaspoon of mixture on lightly greased cookie sheet, about 2-inches apart. Bake at 350° for about 8 minutes. Let cool about 5 minutes and remove from cookie sheet.
Pour Karo syrup in pan, then add the sugar. Stir; bring to a boil. Boil at rolling boil for 1 minute. Add the peanut butter and then corn flakes quickly. Spread in pan, 9 x 13-inch. Let cool. Cut in squares. Enjoy!
Spread in flour tortilla and roll up. Slice each roll into bite size pieces and stick with toothpicks to hold together. Place on tray with hot sauce in the middle of tray in bowl for dipping tortilla in.
Melt butter in skillet or crock-pot. Saute onion in margarine until tender and clear. Add catsup, barbecue sauce and sugar. Stir until bubbly and sugar is dissolved. Add chicken pieces that have been salted and peppered. Pour Coke over the chicken. Reduce heat to simmer and cook for at least 1 hour (or longer for more tender chicken). This recipe is also great for rabbit.
Grease a Bundt pan or tube pan with 1 tablespoon softened butter. Dot orange marmalade around bottom of pan. Sprinkle with pecans. Combine brown sugar and cinnamon; set aside. Separate biscuits. Dip each one in melted butter and then in the brown sugar and cinnamon. Stand on edge around the pan, arranging them the way they are in the can. Drizzle with any remaining butter and sprinkle with any leftover cinnamon mixture. Can be made to this point and covered and refrigerated to be baked later. Bake at 350° for 30 to 35 minutes. Cool in pan for 5 minutes and turn onto a plate.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Sprinkle 1/2 cup of the chopped pecans over the bottom of pan; set aside. Combine sugars, butter and shortening; cream until light and fluffy. Add eggs, 1 at a time, beating well after each. Sift dry ingredients. Add to creamed mixture alternately with milk. Add vanilla, then fold in remaining 1 cup pecans.
Combine first five ingredients and cool to lukewarm. While waiting, dissolve yeast in warm water. Add eggs and yeast to cooled mixture. Add flour and knead. Brush top with oil and let rise 1 hour. Punch down. Make into 2 loaves. Knead and put into pans and brush top with oil. Let rise another hour. Bake at 375° for 15 minutes. Cover loosely with foil and bake another 20 minutes. Brush tops with margarine and take out of pans.
Cream sugar and shortening. Alternate dry ingredients and applesauce. Fill greased 8-inch square pan. Bake at 350° for 35 to 45 minutes. Makes 16 servings.
Mix together first 10 ingredients thoroughly. Spread into a greased and floured 11 x 15-inch jelly roll pan; bake at 350° for 15 to 20 minutes or until lightly browned.
Wash mushrooms. Combine all ingredients together and add whole mushrooms. Keep covered and unrefrigerated for 3 to 5 days.
Cut zucchini in fine slices and arrange in layers on cake pan or baking dish sprayed with nonstick coating: first, a layer of zucchini, sprinkle of salt, oregano and onion flakes to taste; then a layer of Mozzarella cheese. Repeat until only lacking last layer of Mozzarella cheese. Pour beaten eggs over layers, then last layer of Mozzarella cheese and sprinkle with grated Parmesan cheese. Bake in oven at approximately 400° for about 20 minutes, or until cheese browns slightly.
Spread soup mix over half the round steak. Fold over; wrap tight in foil. Bake at 350° for 2 hours.
Mix 8 quart ground tomatoes with 1 cup salt. Let drain in bag overnight. In the morning, grind cabbage, green and red peppers and onions. Mix all ingredients together in large kettle. Cook until onions are tender, about 20 minutes. Seal in hot sterilized jars. Makes 10 to 12 pints.
Combine flour, sugar, baking powder and salt. In another bowl, beat eggs; blend in milk, margarine, nutmeg and vanilla. Pour into dry ingredients and mix just until moistened. Fold in blueberries. Fill greased or paper lined muffin pans 2/3 full. Bake at 375° for 20 to 25 minutes. (Optional: Brush top with melted margarine and sprinkle with sugar.) Makes 12 large muffins or 18 medium.
Mix all ingredients together, blending well. Put into 2 greased pans and bake at 350° for 1 hour. Makes 2 loaves.
Heat water and beans to boiling in 2-quart saucepan. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Add ham bone; heat to boiling and reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst). Stir in carrot, celery, yellow onion, garlic, hot pepper, bay leaf and salt. Cover and simmer 1 hour. Remove ham bone and bay leaf. Soup can be pressed through food mill or placed in blender container and blended until uniform consistency. Trim ham bone and stir meat into soup. Serve with lemon slice, shredded eggs and chopped red onion. Stir in wine, if desired. Serves 6 (one cup servings).
Combine ingredients and knead until thoroughly mixed. Make approximately 2-inch balls. Flatten dough and place Koshian filling in the center. Fold dough over filling, pinching ends to form a ball. Place on cookie sheet and bake at 350° for about 30 to 35 minutes.
Cook potatoes and carrots and cut into bite size pieces. Combine the mayonnaise, mustard, sugar, salt and Worcestershire sauce. Add the chicken, potatoes, carrots and peas to the sauce mix. Stir well.
In large frying pan, melt oleo. Add onion and cook until tender. Add remaining ingredients and cook for a few minutes. Add chipped ham and simmer until heated through. Serve on hamburger rolls.
Cook ground beef; add chopped onion and bacon until done. Add pork and beans, sugar, catsup, mustard and Worcestershire sauce. Pour into baking dish; bake in 375° oven for 1/2 hour.
Blend shortening and sugar. Add eggs and blend. Add salt, baking soda, vanilla and flour and mix with hand mixer. Add chocolate chips and stir with a spoon. Bake on ungreased cookie sheet 8 to 10 minutes at 350°.
Heat water and sugar in iron skillet until sugar dissolves in water. Add peanuts and cook until peanuts are well coated with mixture. Pour peanuts onto a greased pan with sides, like a jelly roll pan. Cook at 350° in oven for 20 to 30 minutes or until peanuts taste done. Stir often.
Brown bacon in pot. Add onion; continue cooking until onion is transparent. Add other ingredients. Serve warm.
Mix all ingredients. Pour in hot iron skillet (save a little of the oil to put in skillet). Bake at 400° until brown and firm.
Brown beef and onion; pour off fat and mix with other ingredients. Mix well. Pour into 1 1/2-quart casserole dish. Bake at 350° for 30 minutes. Makes 6 servings.
Cook broccoli until done. Layer cut-up chicken and broccoli in a dish. Slice cheese; layer on top. Pour soup over. Top with stuffing mix (prepared according to package). Bake at 350° for 30 to 40 minutes.
Mix together salad oil, lemon pepper, wine vinegar, lemon juice, soy sauce and Worcestershire sauce. Marinate roast in mixture for 1 to 2 days, turning at least once a day. Cook, uncovered, with marinade in a Dutch oven at 250° for 3 hours. Refrigerate overnight. Slice thin and serve with heated marinade. Also good served hot. Serves 8 to 10.
Heat oven to 350°. Mix shortening and sugar. Stir in flour. Press and flatten with hand to cover bottom of ungreased oblong pan (13 x 9 x 2-inch). Bake 10 minutes and then spread with topping. Return to oven and bake 25 minutes.
Heat milk to just under boiling point. Add all ingredients, except the green onions and bacon. Use onions and bacon as garnish and serve hot with crackers or rolls.
Put potatoes in dish to defrost, just to separate. Add other ingredients except corn flake crumbs. Mix well. Place in 9 x 13-inch baking dish. Sprinkle with crumbs. Bake at 375° until brown and bubbly.
Heat oil. Add onion and pepper. Cook 5 to 7 minutes, stirring often. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer. Stir occasionally 15 to 20 minutes, to blend flavors. Makes 8 cups, 4 servings.
Peel and slice as many potatoes as you need to serve. Place potatoes in casserole dish or pan. Sprinkle a little salt and pepper over potatoes. Slice onions thin and put a layer on top of potatoes. Brown pork chops, just a little, on both sides. Place on top of onions. Use as many pork chops as you need. Add 1/2 cup of water. Cover with foil paper and cook at 350° until potatoes are done.
Tear a hole (the size of an egg yolk) in the center of a slice of bread. In a frying pan, fry the bread until lightly browned on one side. Turn bread over and crack an egg onto it so that the yolk falls into the hole and the white spreads out over the bread. Cook for a few minutes, then flip over and cook until done.
Place in 2 qt saucepan cook for 25 min. Put in jars and process in hot water bath 15 min.
Pour macaroni into boiling salted water and cook as directed on macaroni box. Rinse in cold water and drain. Combine macaroni with vegetables in bowl. Chill and serve.
Mix 2 quarts ice cubes with cucumbers, onions, and salt. Let stand for 3 hours and drain thoroughly. Make a pickling syrup with the remaining ingredients and let come to a boil. Add cucumber mixture and reheat to scalding, but do not boil. Pour in jars and seal.
Blend the sugar, corn syrup and butter in a saucepan. Cook over medium heat to a boil. Blend hot mixture into beaten eggs. Stir in pecans, vanilla and salt. Pour mixture into unbaked pie shell. Bake at 375° for 30 to 40 minutes.
Mix well the sugar, salt and sifted cake flour. Add milk, vanilla, butter and eggs. Mix thoroughly after adding each.
Cream margarine and Crisco for 10 minutes. Add sugar and cream. Add eggs one at a time. Add flour alternately with milk. Add flavoring. Fold in nuts and coconut. Bake in large tube pan. Bake at 325° for 1 hour and 25 minutes.
Mix sour cream & onion soup mix and mushrooms with spinach. Bake 300° for 20 minutes. Put onion rings on top for last 10 minutes.
Cream butter and sugars. Add egg; beat until light and fluffy. Add oil; mix well. Add remaining ingredients. Drop by teaspoons onto ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. Makes about 3 1/2 dozen cookies.
Combine all ingredients, except for ham and cheese. Place meat mixture on a piece of 12 x 10-inch foil, spreading to cover, almost to the edges. Lay ham on top and sprinkle cheese over all.
Beat egg lightly; add corn. Sift flour with baking powder and salt; add to mixture. Fry in deep fat at 360° or 60 second bread test or on well-greased griddle. Serves 4.
Combine cucumbers and salt and let set for 2 or more hours. Then drain well. Combine remaining ingredients with cucumbers; mix well. Refrigerate. Will keep well.
Shake in quart jar. Place 2 whole cloves of garlic in jar. Let stand 24 hours, then remove garlic.
In heavy duty mixer: place yeast, water, salt and flour. Let beat for 3 minutes on medium speed. Mix enough flour to make dough leave sides of bowl. Place in oiled bowl and cover. Let rise until double. When dough has doubled, punch down, let rest for 10 minutes. Form into 7 ounce balls, place on oiled sheet pan sprinkled with corn meal. Brush with a mixture of egg white and water. Place in a warm place until double. Bake in a 375 degree oven for 20 minutes (until golden) cut circle from top and remove most of center. Fill with hot soup.
Combine in usual manner. Drop by teaspoonfuls on greased cookie sheet. Bake at 375° for 12 to 14 minutes or until lightly brown.
Scald milk; add butter and the 1/4 cup sugar to milk and stir until butter is melted. Set aside to cool.
Blend first 4 ingredients with mixer and roll into balls. Melt chocolate chips and paraffin together and keep hot in double boiler. Stick toothpick into center of balls and dip about 2/3 of ball into melted chocolate. Depress buckeye top to cover toothpick hole. Chill.
Mix beef and soup together. Place roast in pan with cover that fits secure and snug. Pour soup and beef mixture over roast and cover. Bake 2 hours at 350°. Don't open cover until done. The gravy is self made. For larger roast, double all ingredients.
Mix softened butter and peanut butter. Add sugars. Beat in eggs. Add remaining dry ingredients. Blend thoroughly. Add vanilla. Drop by spoonfuls onto ungreased cookie sheet. Bake at 300° for 18 to 22 minutes.
Stir onions, cabbage, peppers and tomatoes together. Sprinkle with 1/2 cup salt and soak overnight. Place in colander and wash off under faucet. Drain and combine sugar, celery seed, turmeric, mustard seed and vinegar. Heat this mixture. Pour over vegetables. Heat to boiling and cook 5 minutes. May be cold packed before canning. Process about 10 minutes. Makes 8 pints. (Two cucumbers may be added also.)
Combine cabbage, water, vinegar, butter or margarine, brown sugar, salt and nutmeg in a Dutch oven; bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. Peel and cut apples into fourths; add to cabbage mixture. Simmer 30 minutes or until liquid evaporates and apples are tender, stirring occasionally. Makes 8 servings.
In medium bowl, combine all ingredients (except vegetables to be used for dipping). Cover; refrigerate until ready to serve. Makes approximately 3 cups.
Combine flour, sugar, salt, cinnamon and baking soda in large bowl; make well in center. Mix oil, eggs and strawberries in medium bowl. Add to well in dry ingredients, mixing by hand until mixed well. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 1 1/4 hours or until loaves test done. Remove to wire rack to cool. Yield: 16 servings.
Brown beef, onion and green peppers. Add tomatoes, sour cream, macaroni and seasoning. Cover and bring to a boil; turn to simmer and steam for 25 minutes. Yields 8 servings.
Melt chocolate in double boiler. Add remaining ingredients and place in a pan. Refrigerate.
Brown rice in butter in Dutch oven. Add vermicelli and coat with butter. Add onions. Stir in broth and salt. Cover and bake for 30 minutes in a 400° oven. Remove cover, stir rice carefully with a fork and bake 10 additional minutes or until liquid is absorbed.
Heat shortening; add onion until light brown and add meat until brown, then add mushrooms. Pour boiling water over meat, immersing meat completely. Simmer for 2 hours. Keep adding boiling water to keep meat completely immersed at all times. After 1 hour of cooking, add celery, salt and pepper. Last half hour, thicken with flour and water. Add bean sprouts and soy sauce. Let simmer until done.
Stir cake mix and pie filling together. This will be very thick. Combine eggs, vanilla, oil and nuts. Add to cake mix; blend well. Place in a greased 9 x 13-inch pan. Bake at 350° for 40 to 50 minutes. Cool and serve. Serves 15 to 20.
Heat oven to 350°. Grease a 9 x 1 x 1 1/4-inch pie plate. Beat milk, vanilla, eggs, sugar and baking mix in blender on high speed 15 seconds. Add cream cheese. Cover and blend on high speed 2 minutes. Pour into pie plate. Bake 40 to 45 minutes or until center is set. Cool.
Preheat oven to 350°. Line 12 or 14-inch pizza pan with aluminum foil. Spray with nonstick cooking spray. Press cookie dough evenly into pan. Press fruit snacks into pizza in decorative design. Bake 20 minutes or until cookie edges are golden brown. Cool 10 minutes on wire rack. Remove cookie from pan; discard foil. Decorate as desired with icing, sugar crystals and decors. Cut into wedges to serve.
Boil pasta until well cooked (approximately 15 minutes). Drain in colander and cool. Add vegetables, dressing and spice. Keep in covered bowl in refrigerator.
Preheat oven to 425°. Dip chicken into 1/2 cup Pet milk. Then roll in self-rising flour. Melt margarine in 9 x 13-inch baking pan, then put chicken in, turn and bake with skin side down for 30 minutes. Turn chicken. Pour over it a mixture of 3/4 cup Pet milk, cream of chicken soup and water. Bake 30 minutes more.
Melt butter in baking dish. Mix sugar, flour, baking powder, salt and milk. Pour over melted butter. Do not stir. Mix small can of peaches (drained) and 3/4 cup sugar. Spoon over batter. Do not stir. Bake at 350° for 45 minutes.
Marinate the meat for at least 4 to 6 days. Make marinade with all spices and liquid except cream. Brown the meat and bake it in the stove for 2 hours. Strain the gravy. Bind it with flour and heavy cream. It may need more water during cooking.
Brown beef in skillet; drain. Stir in corn, kidney beans, soup, cheese, milk, onion and chili powder. Bring to a boil. Simmer 10 minutes. Great with biscuits!
Mix syrup and sugar. Bring to a boil. Remove from heat. Add peanut butter and cornflakes. Stir real good and spoon drop on wax paper. Makes about 4 dozen.
Mix dry ingredients. Melt shortening and add brown sugar; stir until mixed. Cool. Add eggs to shortening and sugar, one at a time, mixing well after each addition. Add dry ingredients, then nuts and chocolate bits. Bake in greased pan (10 x 15 x 1/2-inch) at 350° for 25 to 30 minutes. Cut when almost cool.
Cream shortening and sugars. Add eggs, vanilla and milk. Combine dry ingredients and add to first mixture. Stir in oats, nuts and chips. Dough will be thick. Drop by spoonful on ungreased cookie sheet 1-inch apart. Bake at 350° for 8 minutes. Do not overcook. Take out while barely set. Cool on absorbent paper.
Put chicken in large pot and cover well with water. Cook until tender. Take chicken out of water and set aside to cool. Add to water, celery, carrots, onions and bouillon cube. Cook until celery is tender. Meanwhile, pick chicken off bones. Add to mixture when it is cooked. Put oleo and noodles in mixture; cook until the noodles are done. Add more water if needed to make a 6-quart pot full. Serve with salad and biscuit and enjoy the compliments.
Mix sugar and cocoa together. Add cream, butter, vanilla and salt and stir well. Cook until thickened, stirring constantly.
Mix all ingredients together; place in gallon glass container with loose cover at room temperature. Stir 2 or 3 times the first day and once a day thereafter. At the end of 2 weeks, the starter is ready to use for making your 30-day cake.
Put all ingredients into the food processor and process until chopped. Use as a sandwich spread or on crackers. This is great!
Melt butter in 9 x 13 pan. Bring fruit to a boil. Mix sugar, flour and milk and pour over butter in pan. Pour hot fruit over this and bake at 350° for 30-45 minutes.
Wrap 1/2 slice bacon around 10 green beans. Melt brown sugar, margarine and garlic powder in pan. Bring to a boil. Pour over all bundles. Bake 25 minutes at 300°. Then bake 5 more minutes at 400°. Serves 4.
Grate potatoes. Add rest of ingredients and mix well. Grease 8 x 10-inch baking dish with fat or oil. Add mixture and bake at 500° for 20 minutes. Reduce heat to 400°. Bake 45 minutes or until crust is brown and crispy.
Blend milk, eggs, sugar and salt; cook in a double boiler until thoroughly hot. Stir constantly. Cool. Pour mixture into ice cream freezer and add remaining ingredients. Stir well. Finish filling freezer with milk. Freeze.
Mix all ingredients. Will be thick. Separate in small amounts and roll in wax paper. Store in refrigerator. Melt milk and marshmallows in double boiler.
Cream together sugars, margarine, Egg Beaters and vanilla. Add flour and mix until thoroughly blended. Chill dough for 1 hour. Drop dough by rounded teaspoonfuls onto cookie sheet sprayed with nonfat cooking spray. Press 4 to 5 chocolate chips into each dough ball. Bake at 375° for 8 to 10 minutes or until golden brown. This will give you the satisfaction of a chocolate chip cookie without destroying your fat budget. Providing you use good judgment and limit your intake, you can enjoy all the foods you are familiar with. Yields 6 dozen cookies.
Clean, debone and skin chicken; cut each breast half into four pieces; pat dry. Place vegetable oil, garlic and ginger in a medium skillet on medium heat; lightly brown chicken on all sides. Spoon off excess fat. Add Mirin and brown sugar, cook until sugar is dissolved and turning chicken to coat. Add soy sauce but do not stir. Bring to a boil and let boil one minute, then continue turning chicken to coat. When chicken is cooked through, remove skillet from heat. Set chicken aside on a plate to cool, then shred.
Pour half and half into a large bowl. Add pie filling mix. Beat with a wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping and chopped candies. Spoon into crust; top with chopped candies. Freeze until firm, about 6 hours or overnight. Remove from freezer and let thaw for 10 minutes before serving.
Combine 1 part fruit juice to 3 parts 7-Up (i.e., 1/4 cup juice and 3/4 cup 7-Up).
Combine all the ingredients in a bowl. Place in a medium size casserole dish. Sprinkle extra cheese on top. Bake at 350° for 30 to 45 minutes.
Place cooked eggs in large jar. Cover with vinegar completely. Add spices. Cover tightly. Refrigerate for at least one week.
Beat eggs and milk. Stir in cooked spaghetti. In frying pan, brown both meats with chopped onion; drain. Spray 9 x 13-inch cake pan with Pam and then layer spaghetti mixture, sauce, meat and cheeses on top. Bake at 350° for 25 minutes, covered; then bake 15 more minutes uncovered. Let sit for 5 minutes before serving.
In a skillet, saute onion and green peppers in butter until tender. Remove from heat. Stir in the soup, mushrooms, pimentos and onions. Set aside.
Grease a 1-quart casserole. Prepare mashed potatoes as directed, except omit butter and milk. In a small bowl, blend cream cheese, milk, butter, egg and onion on low speed. Stir in potato mixture. Stir in grated cheese. Pour into prepared casserole. Bake at 350° for 45 minutes.
Layer 1-Refried beans Layer 2-Ripe avocados, lemon juice & salt, mixed together Layer 3-Taco mix, sour cream & mayonnaise, mixed together Layer 4-black olives Layer 5-chopped onions Layer 6-chopped tomatoes Layer 7-grated cheese
Put chips in microwave 2 to 3 minutes until glossy. Mix in potato chips and peanuts. Drop by teaspoonfuls onto wax paper.
Cook first 5 ingredients 5 minutes. Remove from heat and add the rice cereal and chopped nuts. Shape into 1 inch balls and roll in coconut.
Stir sugar into fruit; set aside for 10 minutes. Mix water and Sure-Jell; bring to a full rolling boil, stirring constantly. Let boil 1 minute, then stir Sure-Jell mixture into fruit mixture; stir for 3 minutes, constantly. Fill containers immediately 1/2-inch from top. Let stand at room temperature for a day or overnight, then freeze.
In small bowl, at medium speed on mixer, beat together eggs, sugar, salt and vanilla for about 1 minute, until light. Add melted butter, beating until well blended. Mix in flour and cocoa at low speed. Stir in nuts. Spread evenly in greased 8-inch square dish. Microwave at High 6 to 7 minutes, rotating dish 1/4 turn every 2 minutes. When done, top looks dry and will spring back when touched. Cut when cold. Makes about 20 brownies.
Slice firm, green tomatoes in slices, about a quarter or half-inch thick. Dip each slice in corn meal to which you have added a generous amount of salt and a dash of sugar. Fry in salad oil until brown; turn once during cooking. One tomato makes 3 or 4 slices.
Pour over beans and add 1/2 can of onions. Put into 1 1/2-quart casserole and bake at 350° for 20 minutes. Put half of onions and bake 5 more minutes.
Dissolve flour in water. Heat water. Add salt, mustard and butter. Add cheese. Stir constantly until thick. Pour into jars. Let cool, then refrigerate. Makes about 2 quarts.
Mix ham, cheese and bread. Beat eggs and milk and then pour over mixture. Let sit in refrigerator overnight. Place in 9 x 13-inch pan and bake in 350° oven for 1 hour.