HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, soda, salt and cinnamon. Set aside. Combine eggs, sugar and oil in medium mixing bowl. Mix well. Stir in carrots and vanilla. Add dry ingredients, mixing well. Stir in pecans. Pour batter into two 9 x 5 x 3-inch loaf pans. Bake at 325° for 1 hour and 10 minutes.
Combine all ingredients. Continue adding water until mixture resembles heavy cream. With a soup ladle, drop mix into hot oil (1/4-inch) to form small pancakes. Cook until edges are brown; flip. Repeat.
Cover bottom of large shallow casserole with dried beef. Place chicken breasts on the beef; place a piece of semi-fried, limp, bacon on each piece of chicken. Mix casserole. Cover with foil and refrigerate. Bake, uncovered, 2 hours and 45 minutes. White wine may be added.
In a large bowl, beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla; mix well. In another bowl, sift dry ingredients together and add to egg mixture, stirring to mix completely. Fold in nuts. Pour into 3 greased and floured loaf pans. Bake at 325° until done, about 1 hour. Cool 10 minutes before removing from pans. Cool completely on wire racks.
Heat first 4 ingredients in saucepan until butter melts. Cool to 105° to 115°. Stir in yeast until dissolved. Place flour in large bowl; add milk mixture and stir until blended. Cover and rise in warm place about 1 hour and 20 minutes (double). Roll to 1/4-inch thickness on floured surface. Cut into 3-inch squares. Dip each square in melted butter.
Preheat oven to 350°. Heat margarine and chocolate in milk until melted. Pour over bread. Beat egg whites until stiff. Beat yolks. Blend sugar into yolks. Mix egg yolk mixture into bread mixture. Fold in egg whites. Pour into greased 1 1/2-quart casserole. Bake about 40 minutes. Serve warm. Top with whipped nondairy topping.
Put the carrots, onion, celery and bell pepper through a food processor fitted with the thin slicing disk or slice them thinly by hand. In a large skillet or pot with a lid, melt the butter. Add the vegetables and seasonings and saute gently for 15 minutes. Add the mushrooms, sugar, Worcestershire sauce and sherry. Stir the mixture until it is thoroughly heated and the vegetables are limp, but not soggy. Serves 12.
Heat oil in large, heavy skillet over medium-high heat. Add onion, garlic and Italian seasonings and saute until onion is translucent, about 4 minutes. Add tomatoes, reserved juices and Prosciutto and simmer 10 minutes, stirring occasionally. Add vodka and simmer 5 minutes. Add cream and 1/2 cup Parmesan cheese. Simmer until sauce thickens slightly, about 4 minutes. Add pasta and stir until sauce coats pasta. Season with salt and pepper. Serve, passing remaining 1/2 cup of Parmesan cheese separately.
Preheat oven to 350°. In a 3-quart casserole, stir together the water, milk and packet from potato mix. Add potato slices, sausage, mixed vegetables and onion. Mix. Cover and bake in oven for 1 hour.
Heat oven to 375°. Unroll dough into 4 rectangles. Press onto bottom and up sides of 15 x 10 x 1-inch baking pan to form crust. Bake 11 to 13 minutes or until golden brown; cool. Mix cream cheese, dressing, sour cream, dill and onion salt until well blended. Spread on crust. Top with remaining ingredients. Refrigerate; cut into squares. Makes 24.
Pour beer into bowl. Add lard. Let stand at room temperature for about 3 hours. Work flour into beer mixture. After 3 hours, use enough flour until dough forms. Form 3-inch balls and roll out into 5 to 6-inch diameter circles. Fill with pumpkin or favorite fruit or meat filling. Bake at 425° until golden brown and dust in sugar and cinnamon mixture (1 cup sugar to 1 teaspoon cinnamon). Can be frozen for 1 month.
Bake 1 1/2 hours. Bake, covered, first hour, then put chow mein noodles on top and bake, uncovered, for at least 1/2 hour.
Combine all ingredients and refrigerate. Can be varied by using different flavors of jello and different fruit.
Cook eggplant in small amount of water until tender; drain. Saute onion, bell pepper and garlic until tender in butter. Mix with eggplant and eggs. Put in casserole in layers: Eggplant mixture, cheese, bread crumbs and top with melted butter. Bake at 350° until hot and bubbly.
Mix pasta and vegetables with dressing in a large bowl. Add as much Parmesan as you like and toss together.
Beat oil and sugar. Add eggs and bananas, mix well. Mix together dry ingredients, milk, and vanilla. Add nuts and mix. Pour into pan sprayed with Pam. Bake 350° for 1 hour.
Put sugar, egg whites, cream of tartar and water in top of double boiler. Stir well and place over boiling water, being careful that water in lower part does not touch upper pan. Beat constantly with rotary beater until mixture holds a point, 4 to 5 minutes. Remove from over the water and add vanilla.
Beat together bananas and egg until creamy. Add milk and oil. Beat in flour mixture. Gently add blueberries. Spoon batter into oiled and floured muffin tins or use papers.
Mix everything together. Add chopped pecans, pour into baked pie crusts. Garnish with whole pecans. Bake at 350° until knife comes out clean, approximately 45 minutes.
Melt butter and add onion. (I melt my butter in the microwave, this cooks the onion, too.) Add Cheez Whiz. Mix Veg-All to the butter, onions and cheese.
Cook turkey about 5 minutes or until no longer pink. Add taco seasonings and water and simmer for 10 minutes. Place kidney beans in an 8 x 2-inch casserole. Layer cooked turkey on top of beans, then tomatoes. In a small bowl, mix corn bread mix, adding water according to package directions, with onion, cheese and peppers. Spread mixture on top of turkey and beans. Bake at 350° for 35 to 40 minutes or until corn bread mix is golden brown. Makes 6 to 8 servings.
In a frypan, saute garlic and oil. Add chicken broth. Add broccoli. Cover and cook until desired taste of broccoli. Cook short time for hard broccoli or longer for softer broccoli.
Cook bacon in heavy saucepan until nearly crisp. Add onion, celery and green pepper. Cook over low heat for 10 minutes or until tender, stirring occasionally; drain. Drain clams, reserving liquid. Add clam liquid, tomatoes, water, thyme, bay leaf, salt and pepper to saucepan. Bring to a boil; reduce heat. Simmer, covered, for 1 hour. Add potatoes. Cook for 30 minutes or until potatoes are tender. Add clams and corn. Simmer for 15 minutes. Stir in margarine; discard bay leaf. Yield: 8 servings.
Use 4-quart saucepan. Add oil and brown meat. Add and saute peppers, onions, garlic and celery until tender. Add other ingredients and simmer 2 to 4 hours. Mash potato and return to pot. Make adjustments desired. Amount not used may be frozen.
Heat oil in large saucepan over medium-high heat. Add chicken and cook until lightly browned. Remove chicken. Add water, broth, vegetables and pepper. Bring to a boil. Reduce heat. Cut chicken into 1/2-inch cubes. Add to soup. Cover and cook on low heat for approximately 1 hour or until vegetables are tender. Stir in rice and parsley. Cover and cook 5 minutes more. Remove from heat. Let stand 5 minutes. Serve. Makes 6 servings.
Combine milk, shortening, sugar and salt; cool to lukewarm by adding water. Add yeast; mix well. Blend in egg. Add flour and mix until dough is well blended. Put into greased bowl and cover. Put in refrigerator for 2 hours. Shape dough on well floured board. Let rise in warm place about 1 1/2 hours. Bake at 400° for 15 to 20 minutes.
Combine flour, nuts and butter and mix thoroughly. Press on bottom of greased 9 x 13-inch pan and bake at 350° for 20 minutes. Cool completely. Combine cream cheese, confectioners sugar and one carton Cool Whip; beat and spread over first layer. Combine milk and chocolate pudding and beat 3 minutes. Spread over cream cheese layer. Spread second container Cool Whip on top. Keep refrigerated.
Drain juice from cherries. Add enough milk to measure 1 cup liquid. Chop cherries and walnuts; sift 1/4 cup flour over. Cream 1/2 pound butter. Add 2 cups sugar, beating until smooth. Add 4 egg yolks, one at a time, beating well after each addition. Add fruits and nuts. Sift 3 cups sifted all-purpose flour with the baking powder and baking soda. Add alternately to creamed mixture with milk and cherry juice. Fold in 4 stiffly beaten egg whites. Bake in a 10-inch greased tube pan for 1 hour at 350°.
Combine all ingredients thoroughly and pack firmly into a loaf pan or pan of similar shape. Bake in preheated 350° oven about 1 hour and 10 minutes. Let stand 5 minutes before slicing.
Sauce: Brown chopped meat in oil. Add onion, garlic, tomato paste (diluted with water), parsley, salt, pepper and bay leaves. Simmer for 1 1/2 hours.
Beat the first 4 ingredients together until stiff. Add the sugar; beat. Fold in the cake flour, sugar and baking powder. Bake at 350° for 30 to 40 minutes.
Bring margarine, water, peanut butter and cooking oil to a boil in large pan. Take off heat and add mixture of flour, sugar, eggs, vanilla, milk and soda. Stir until well blended. Pour into greased and floured jelly roll pan. Bake in 375° oven for 20 to 25 minutes.
Cream butter and mix with sugar and flour. Add syrup and eggs. Beat until frothy. Add salt, vanilla and pecan halves. Pour into 9 inch unbaked pie shell. Bake 40 minutes at 325.
Slice dough in 1/8-inch slices and line pizza pan, overlapping. Bake at 375° for 12 minutes. Cool. Blend cream cheese, sugar and vanilla. Spread over crust. Arrange fruit on pie.
Use low heat. Melt butter in pan. Stir in flour. Add remaining ingredients and heat. Serve over rice.
Saute onion and garlic in butter over medium heat. Add meat and brown (if you drain off fats, you may need to add a little liquid). Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer, uncovered, 10 minutes. Stir in sour cream. Heat through. Serve over noodles or rice. Serves 5 to 6.
Preheat oven to 350°. Beat together brown sugar, white sugar and butter. Add vanilla, milk and eggs. Sift together and then stir into the batter the flour, salt, baking soda and baking powder. By hand, fold in oats, chocolate chips and walnuts.
Mix ingredients and pour into well-greased pan. Bake at 350° for 35 to 40 minutes.
Heat bacon grease in iron skillet. Add uncooked rice and stir until evenly browned. Add chopped onion and green bell pepper. Stir. Add tomato sauce, salt, pepper and garlic salt. Stir. Add chicken broth and mix well. Cover, turn heat to low and cook until liquid is gone. Rice will be tender to flaky. Set on warm burner until you prepare the rest of your meal. Can add cooked chicken pieces or ground beef.
Mix cake as directed on package. Bake 1/2 of mix in a 13 x 9-inch cake pan at 350° for 15 minutes. In top of double boiler, melt butter, caramels and Eagle Brand milk. Remove from heat; cool slightly and pour over cake in pan. Pour remaining cake mix on top of caramel mixture. Top with chocolate chips and nuts. Bake for 25 minutes or until done.
Cut avocados in half and remove the seeds; slice and toss with lemon juice. Pour dressing over.
Mix all ingredients in large oiled casserole dish (except for green beans). Top with green beans. Bake at 350° for 40 minutes.
Cream shortening and sugar until creamy. Add salt, eggs and vanilla. Beat well. Combine flour and cocoa. Add these alternately with the buttermilk. Combine soda and boiling water. Add to batter. This will seem thin. Yields 3 (8-inch) layers or one 9 x 12-inch loaf. Bake at 350° for 25 to 30 minutes.
Cook sugar, cornstarch, water and Karo syrup until clear and thick, stirring constantly. Add Jell-O; stir until dissolved (red food coloring may be added, if desired). Cool. Add strawberries. Pour into baked pie crust and chill. Top with Cool Whip.
Drain vegetables. Mix with mayonnaise, cheese and onion; pour in casserole dish. Melt oleo and mix with cracker crumbs. Put on top of vegetables. Bake in a 350° oven for about 30 minutes.
Simmer potatoes, onions, bouillon and spice in water until potatoes are fork-tender. Add corned beef, tomatoes and cabbage until cabbage is done.
Mix together all ingredients and marinate chicken overnight or at least 4 hours. Grill for about 20 minutes.
Combine the egg, salt, pepper and onion. Dip eggplant in egg mixture, then roll in Pepperidge Farm bread crumbs. Put on greased pan. Put 1/2 teaspoon butter on top of each slice. Broil until golden brown. Turn over, add butter, bake 10 minutes at 400°.
Chill evaporated milk. Dissolve jello with 1 cup hot water and chill. Do not let it get hard, just firm. Melt butter and combine with the crushed graham crackers.
1. Place bacon in cold fry pan. Set dial at 320°. Fry until beginning to get crisp.
Separate biscuits. Cut each biscuit into quarters. Roll each piece in melted butter and then in grated cheese (Parmesan and Cheddar). Place on baking sheet. Bake at 450° for 10 minutes or until golden brown.
Combine first 5 ingredients. Add seasonings to taste. Stir in eggs: pour into lightly greased 2 quart baking dish. Bake at 350° for 40 to 45 minutes. Yield 8 servings.
Add all ingredients together. Bake at 350° for 45 minutes or until firm set.
Place fruit and cinnamon sticks in a bowl and add brandy. Cover and refrigerate 4 hours or overnight. Add sugar, fruit and brandy mixture to wine. Chill for at least 2 hours. When ready to serve, remove cinnamon sticks; add club soda and vodka. Pour over crushed ice. Add maraschino cherries for more color.
Cook squash- drain juice, add to all ingredients. Mix well. Place in 8 x 8 casserole dish. Top with cheese. Cook uncovered for 30 minutes at 350 degrees.
Wash eggplant. Slice into 1/2-inch slices. Do not peel. On half of the slices, place Mozzarella or Jack cheese. Top with 2 or 3 pepperoni slices. Sprinkle with oregano. Top with remaining eggplant halves.
Season roast with salt and pepper to taste. Place fat side up on rack in shallow pan. Bake in a 325° oven for 2 hours. Let roast stand for 20 minutes before serving. Serve with browned whole potatoes.
Combine cream cheese, sugar, peanut butter and milk, mixing until well blended. Fold in Cool Whip. Pour into crust. Chill several hours before serving.
Heat undrained pineapple to boil. Stir in jello and pour in Coca-Cola. Chill until slightly thickened. Add other ingredients.
Place beef roast in pan and add juice over it. Slice onions and green pepper onto beef and sauce. Bake at 350° for 90 minutes.
Add cabbage and vinegar together, then let stand for 30 minutes. Heat for 1 minute, then cool. Drain this mixture and add all other ingredients. You can also freeze if you wish.
Spread sausage in mixing bowl; sprinkle with the cheese. Mix together. Gradually add 2 1/4 cups biscuit mix. If mixture is a little soft, add remaining 1/2 cup biscuit mix. When mixture is ready, shape into balls the size of marbles. Cook at 375° until brown (about 15 to 20 minutes). Makes about 4 dozen.
Place a heaping cup of raisins in enough water to cover; simmer gently for about 3 minutes. Drain and cool. Mix sugar, flour and cinnamon. Add margarine and egg. Spread the raisins in the pie crust. Gently spread mixture over raisins. Bake at 325° for about 30 minutes or until brown.
Brown meat and onion; add other ingredients. Simmer 15 minutes. Serve open-faced over buns.
Melt butter. Add 1/2 package dressing mix and 1/2 package of seasoning mix. Put in baking pan. Mix all other ingredients together and put over dressing. Sprinkle with crumbs. Bake at 350° for 45 minutes.
Wash and squeeze orange and add to the juice enough boiling water to make one cup. Remove pulp from orange and put peeling through grinder. Combine with dates, orange liquid, sugar, butter and egg. Sift dry ingredients together and add. Mix well and stir in nuts. Pour in greased loaf pan and bake at 350° for about 50 minutes. Serve with soft cream cheese mixed with honey, lemon juice, orange juice, dash of salt and a few drops of almond extract.
Layer potatoes, ham and onion; salt and pepper to taste. Mix soups together with milk and pour over top. Cover and cook in slow cooker 8 to 10 hours.
Mix jello and pineapple together and boil a few minutes, stirring. Add cream cheese and mix. Let stand until it begins to jell. Add apricots, pecans and celery. Last fold in Dream Whip. Pour into flat casserole and chill.
Place chicken in greased 1 1/2-quart casserole dish. Blend chicken broth and soup and bring to a boil. Pour over chicken. Saute onion; add to chicken. Mix melted butter, flour and buttermilk until it forms soft dough; add parsley flakes. Spoon dough over top of casserole. Bake at 400° for 35 minutes. Makes 6 servings.
Combine and cook on medium for 20 minutes until tender. Gradually add 3 cups milk to 4 tablespoons flour. Add mixture to vegetables and cook until thick. Add 1 pound Velveeta cheese, cut in cubes. Stir until melted.
Preheat oven to 300°. Prepare pie crust for an 8 or 9-inch two crust pie. In medium bowl, stir cornstarch into cream. Add other ingredients, being careful not to "break down" beaten egg white. Pour into crust-lined pie plate. Cut hole, approximately 1 inch in diameter, in remaining crust and carefully lay over top. Seal (flute) around edges. Bake in a 325° oven for 1 hour. Check 3/4 way through cooking time and if bubbling too vigorously, turn temperature down to 300°. Cool and refrigerate before serving. Serves 8.
Sift together flour and baking soda. Cream together peanut butter and butter. Add remaining ingredients. Gradually add dry ingredients to creamed mixture; beat well. Shape dough into 1-inch balls. Roll in colored sugar and place on ungreased cookie sheet. Bake at 375° for 8 minutes. Take out and place Hershey Kisses in middle, pressing down. Return to oven for 2 to 5 minutes more.
Combine first 5 ingredients in a large bowl. Make a well in center of mixture. Combine milk, margarine, egg and vanilla. Add to dry ingredients, stirring just until moistened. Fold in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 400° for 20 to 25 minutes or until golden brown. Yield: 16 muffins (about 95 calories each).
Cook first 5 ingredients in double boiler until thickened; let stand until very cold. Fold egg whites into cooled pineapple mixture. Do not beat. Top with whipped cream. Yields one 9-inch pie.
In mixing bowl dissolve yeast in warm water. Add sugar, salt and half of the flour. Beat well. Add egg and shortening. Add remaining flour. Knead until dough is satiny. Let rise about 1 hour or until double. Make into rolls and place on baking sheet. Let rise 1 hour. Bake at 400°.
Mix all ingredients. Pour into pie shells. Bake at 350° for 40 minutes.
Saute onion and green pepper in butter. Add rice and stir. Place in 2-quart casserole. Add rest of ingredients. Stir to mix well. Bake in preheated 350° oven for 45 minutes.
Simmer all ingredients for 1 1/2 to 2 hours. Serve.
Mix first 4 ingredients. Add next 4 ingredients and mix well. Then add final 3 ingredients and mix together.
Mix all ingredients together and refrigerate for at least 2 hours. Dip is great served in a scooped out loaf of King Hawaiian bread.
Cut the tenderloin into 1 1/2 inch x 1/4-inch strips; set aside. Drain pineapple, reserving juice in a small bowl. Set pineapple aside. To juice, add ketchup, water, soy sauce, vinegar, brown sugar, cornstarch, salt, pepper and ginger. Stir until smooth. Heat oil in a large skillet on high; stir-fry pork and onion for 5 to 7 minutes. Stir pineapple juice mixture; add to skillet. Cook and stir until thickened and bubbly. Add pineapple and green pepper. Reduce heat, cover and cook 5 minutes. Serve immediately over rice. Yield: 4 servings.
Mix flour, baking powder and salt. Cut in 1 tablespoon of shortening. Melt and cool remaining 2 tablespoons of shortening and set aside. Add just enough water to flour mixture so dough holds together and can be handled easily. Knead on a lightly floured board until smooth (30 seconds), adding only enough flour to work dough.
Mix dry ingredients together. Add shortening. Cut together with pastry blender or use two knives. Add egg and milk. Mix until blended well. If you overmix, it will not be as tender. Bake at 425° for 20 to 25 minutes.
Preheat the oven to 350°. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. Press the crumbs onto the bottom and about 2/3 of the way up the sides of the spring-form pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
Combine avocado, lemon juice, onion, salt and chili powder. Spread top with mayonnaise or salad dressing, sealing to edges of bowl; chill. When ready to serve, stir in the mayonnaise or salad dressing. If desired, add bacon, crumbled. Serve with corn chips.
Cook macaroni and drain. Cook hamburger, onions and tomato sauce. Add chopped stewed tomatoes and catsup. Add all spices one at a time; simmer for about 20 minutes. Add macaroni; stir well. If too stiff, add tomatoes or tomato juice.
Cream butter, sugar, salt, vanilla extract and lemon extract in bowl until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add flour alternately with mixture of buttermilk and soda; mix well. Chill, covered, overnight. Roll 1/8 to 1/4-inch thick on floured surface. Cut with cookie cutter. Place 2 inches apart on cookie sheet sprayed with nonstick cooking spray. Bake at 350° for 10 to 12 minutes or until lightly browned. Cool on cookie sheet for 2 minutes. Remove to wire rack to cool completely. Store in plastic bags in airtight containers. Yield: 100 servings.
Wash strawberries and mix with 1 cup sugar. Let stand. Melt margarine in 10 x 10-inch pan or dish. Mix 1 cup sugar, flour and milk. Stir to a smooth paste. Pour into pan over butter. Do not stir. Add strawberries, 1/4 cup strawberry juice and juice of 1 lemon. Do not stir. Bake 1 hour or until pie is golden brown at 325°.
Clean and place quartered chicken in large pot of water. Let boil and skim residue off top. Place cut up carrots, celery and celery greens and onion into pot. Let it cook approximately 1 hour. Remove chicken and vegetables from pot. Place all vegetables in a blender with some liquid from soup. Put on medium speed until all vegetables are pureed. Add mixture to soup and season to taste with salt, pepper, garlic and a drop of sugar for sweetness.
Combine all ingredients, except soda, in a glass dish. Microwave 2 minutes. Stir. Microwave 2 minutes. Stir. Microwave 1 minute; add soda and stir. Pour over popped corn in a brown paper bag. Roll down bag and microwave in bag for 1 1/2 minutes. Shake hard and microwave for 45 seconds. Shake hard again to mix and pour out on foil or cookie sheet to cool. (Do not double recipe.) Makes 4 servings.
Mix together chicken, soup and broth and pour into greased pan or dish. Add one layer of mixture and 1 layer of sliced eggs, alternately. Mix together milk, oleo and flour. Pour this mixture over pie and bake at 425° for 30 minutes or until golden brown.
Put potatoes in the bottom of a casserole dish. Mix soup, sour cream and chopped onion; pour over potatoes. Mix in grated cheese. Cover with bread crumbs and butter. Bake at 350° for 35 minutes.
Heat broth to a boil. Pour over sundried tomatoes and leave about 30 minutes, until tomatoes are soft. Meanwhile, in a nonstick frypan, heat oil over low heat. Add onions. Cook, covered, until very soft (20 minutes). Uncover and raise heat to medium, stirring often, for 10 minutes.
Wash and pack cucumbers in jars with a head of dill and 1 or 2 cloves of garlic at bottom and same on top, plus a dash of alum. Mix vinegar, sugar, salt and water together, bring to a boil and pour over cucumbers. Seal.