HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use an 8 x 8-inch pan, ungreased. Sift dry ingredients together in pan. Make 3 holes in dry ingredients with a tablespoon. Place vinegar in 1, vanilla in 1 and oil in the next one. Pour cold water over all this. Stir together with rubber scraper. Stir well. Bake at 350° for 20 to 25 minutes in metal pan; for 35 to 40 minutes in glass pan.
In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended. In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into a greased and waxed paper lined 10 x 15-inch jelly roll pan. Bake at 375° for 15 minutes. Remove from pan. Cool for 15 minutes. Place cake on a clean towel. Cool for 10 more minutes. Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll up cake. Cover with plastic wrap. Place cake, seam side down and chill for at least 2 hours. To serve, cut cake in even slices and garnish with mint leaves and orange slices, if desired. Makes 8 to 10 servings.
Cream oleo and sugar thoroughly. Drop eggs in one at a time, beating well. Add buttermilk mixed with soda. Add bananas and flour last. Bake in a moderate oven at 350° for 30 minutes.
Wash crawfish and cook for 2 to 3 minutes. Remove crawfish and set aside. Add onions, celery, bell pepper and seasonings; saute. Return crawfish tails to pan and add chicken broth. Stir and cook slowly, covered, for about 40 minutes. Serve on hot rice and sprinkle with parsley and green onion tops.
Mix dry ingredients. Add yeast, buttermilk and shortening. Mix only until blended. Let rise at least one hour. Roll on floured surface and cut. Bake at 400°. Store uncooked dough in refrigerator. Will keep for several days. Makes 30 to 36 biscuits.
Beat lard (or crisco) and sugar to a crumble. Add molasses, egg, cinnamon, cloves, ginger, milk and soda. Use enough flour to mold & roll into balls. Coat with sugar. Bake at 375 degrees.
Bake at 350° for 1 hour in 2 loaf pans.
Cut corn off cobs into 5 gallon crock. Add cobs and the 3 gallons of water. Let stand 3 days. Strain. To the strained corn water, add grape juice, sugar and yeast. Stir well. Cover and let work until bubbles disappear (about 2 weeks). Strain and bottle. Cap lightly at first, later cap tightly.
Cook lasagna noodles as directed on package; drain. Brown hamburger in skillet; drain. Add tomato paste, tomatoes, oregano and cottage cheese. Butter a 13 x 9-inch pan. Put a layer of noodles, a layer of sauce and a layer of Mozzarella cheese. Repeat and end with cheese on top. Bake 20 to 25 minutes at 350°. It should be juicy with cheese melted and brown.
Boil carrots until just barely crunchy (do not overcook). Combine the remaining ingredients. Add carrots to the mixture. Mix well and refrigerate several hours, turning once in a while. Serve cold. Will keep at least a week in refrigerator.
Drain peppers. Seed, stem and chop. Combine with grated cheese. Sprinkle on bottom of 9 x 13-inch pan. Pour beaten eggs over cheese and pepper mixture. Bake for 20 to 25 minutes in a 350° oven. Cool slightly, then cut into squares.
Thaw potatoes a little and spread in a 9 x 13-inch buttered casserole dish. Mix and cream the sauteed onions, cream cheese and soup. Pour mixture over potatoes and top with grated Cheddar cheese. Bake at 350° to 400° for 45 minutes.
Drain pineapple and oranges and use juice as a beverage. Combine fruits, nuts and marshmallows, mixing well. Fold in yogurt. Serves 4 to 6 people.
Cook spaghetti according to package directions; drain. In a medium size skillet, melt shortening and butter. Pour cornmeal into skillet and brown. Add salt, then the cooked macaroni, mixing well. Serve while hot.
Bring sugar, salt, vinegar and celery seed to a boil; let cool. Pour over cucumber, onion and bell peppers. Let set for 3 hours. Put in containers and freeze.
In mixing bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine flour, baking powder, baking soda, cinnamon and salt. Stir into egg mixture. Stir in zucchini and pecans. Pour into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 50 minutes. Cool for 10 minutes. Makes 2 loaves.
Cook ground beef, drain. Add onion, tomato sauce, salt and pepper. Simmer 10 minutes. Put in greased casserole dish. Put mashed potatoes on top of meat, sprinkle with cheese. Bake 350° 30 minutes or until golden brown.
Combine beaten egg white, 1 teaspoon cornstarch and 1 tablespoon soy sauce; mix well. Add chicken and refrigerate 1 hour or longer. Combine onions and dried peppers (tips removed) or red pepper; set aside. Combine sugar, 1 teaspoon cornstarch, remaining 1 tablespoon soy sauce, water and sherry; set aside. Heat 1 cup peanut oil in wok to 275°. Stir in chicken mixture. Stir-fry until chicken turns white, about 1 minute. Remove chicken to a colander and drain. Heat 2 tablespoons oil in same wok over high heat. Add onions, red pepper and cooked chicken; stir-fry 1 minute. Add soy sauce mixture to chicken while stirring over high heat in wok until mixture is lightly glazed. Add peanuts and mix well. Serve over hot cooked rice if desired. Serves 2.
Preheat oven to 525°. Have margarine room temperature. Use 1/4 stick to grease a 9-inch round pan. Mix remaining 3/4 stick with the flour and milk. Dough will be very stiff. Mix the minimum amount of time possible. Using two tablespoons, dip up rounded tablespoonfuls of dough and push the dough into the pan with back of other spoon. Arrange all the balls of dough in the pan, put cold water into the mixing bowl, dip spoon in water and shake off excess water. Using back of spoon, flatten and smooth each biscuit until they are uniform in size and thickness. Bake 20 minutes. Enjoy while hot!
Fry meat; crumble or cube. Grease a 4-quart casserole dish. Arrange bread slices, broken into cubes, in bottom. Beat eggs, milk, soup, cheese and meat; pour over bread and bake 1 hour at 350°.
Chop cranberries, orange and 3 tablespoons sugar together in food chopper. Cream shortening and 1/4 cup sugar; add well beaten egg. Alternately mix the dry ingredients with the milk; add. Add cranberry mixture and barely mix evenly. Bake at 425° for 15 to 20 minutes.
Mix together the flour, sugar and soda. Add eggs and pineapple (juice and all). Mix well. Pour into ungreased cake pan (9 x 13-inch). Mix brown sugar and nuts. Sprinkle on top. Bake at 350° for 25 to 30 minutes.
Grease and lightly flour 13 x 9 x 2-inch baking pan. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, chopped walnuts and cinnamon. Add carrots, oil and eggs. Mix well until moistened. Beat at medium speed for 2 minutes. Pour into prepared pan. Bake at 325° for 50 to 60 minutes or until wooden toothpick inserted in center comes out clean. Cool thoroughly on wire rack.
Mix together the potatoes and egg. Soak bread in cold water and squeeze dry. Fluff bread and mix gently with the potato mixture. Blend in remaining ingredients and mix well. Use for stuffing poultry or meat. Will fill a 6 to 8 pound bird.
Alternate layers of cabbage and onion in large jar. Top with 7/8 cup sugar. Combine 2 teaspoons sugar, mustard, celery seed, salt, vinegar and salad oil. Bring to boil. Pour over cabbage. Cool. Cover and refrigerate at least 3 days before serving. The flavor improves with age.
Soak yeast in 1 cup warm water for 5 minutes. Pour milk over sugar, salt and shortening. Stir until dissolved. Add yeast mixture and all of flour. Beat 2 minutes by hand. Cover with greased wax paper and let rise 35 to 45 minutes. Beat 1/2 minute and pour into greased 1 1/2-quart casserole. Sprinkle with garlic salt. Bake at 375° for 1 hour. Remove from casserole and cool. Great with pasta!
Grate cabbage into medium bowl. Add vinegar, mayonnaise, sugar and pepper to taste. Stir thoroughly. Refrigerate before serving. Serves 5 people.
Cut each potato in 8 wedges lengthwise. Arrange peel side down in shallow baking dish. Mix remaining ingredients and brush over potatoes. Bake in 375° oven for 45 minutes or until tender. Baste occasionally.
In medium bowl mix cabbage, onion, sugar and vinegar. Stir in remaining ingredients as listed. Sprinkle with paprika. Refrigerate 1 hour. Makes 8 servings.
Combine all ingredients and cook until thick. Process pints 30 minutes and quarts 45 minutes in hot water bath.
Mix egg yolks, cornstarch, flour, sugar and 1/3 cup milk. Pour into scalded milk all at once. Stir over heat until thick. Add coconut, vanilla and butter. Pour into prebaked pie shell. Cover with meringue. Sprinkle with a little coconut. Bake at 400° for 8 minutes.
Peel, core and slice apples in bowl; add cranberries, dates and spices. Stir in flour. In saucepan, combine sugar and water. Bring to a boil. Reduce heat. Stir in fruit mixture. Simmer on low 10 minutes. Cool slightly; stir in nuts. Spread into prepared crust. Enjoy!
Mix margarine, poppy seed, Worcestershire sauce, mustard and onion; spread on each side of roll. Cut ham and cheese and place on rolls. Bake at 350° until cheese melts.
Peel shrimp, devein and butterfly. Place in boiling salter water for 30 seconds. Drain and place in a shallow broiling pan. Combine butter and olive oil in a large saucepan; place over medium heat until butter melts. Add onion, garlic, parsley and oregano cook stirring occasionally, until onion is transparent. Add next 5 ingredients, stirring until bouillon dissolves.	Reduce heat to low and cook 5 minutes. Pour over shrimp, cover and refrigerated for 2 hours. Cook linguini; uncover shrimp and broil 4 minutes on low heat each side. Serve over linguini and sprinkle with parmesan cheese if desired. Serves 6.
Thoroughly blend the cream cheese, sugar and vanilla. Whip cream. Fold into cheese mixture. Pour into cooled pie shell. Chill. Top with blueberry pie filling. Chill for several hours before serving.
Place eggplant, onion, garlic and oil in 2-quart casserole. Cook in microwave 5 minutes. Cut green pepper into 1/2-inch strips. Layer pepper and zucchini over eggplant mixture. Add seasonings to tomatoes. Cook in microwave on 8 to 10 minutes. Let stand 5 minutes before serving.
Mix pudding, Milnot, sugar and butter. Bring to full boil, stirring with wooden spoon. Lower temperature and boil for 3 minutes, stirring constantly. Remove from heat. Stir in nuts and flavoring. Continue stirring until it thickens. It will lose its shiny look. Drop on waxed paper by spoonful or pour into pan. Let cool.
Combine sugar, 1 stick melted margarine and graham cracker crumbs; mix well and line a 9 x 12-inch dish. Combine 2 sticks margarine, extract and powdered sugar and beat well in electric mixer for 15 minutes on medium speed. Pour over crumbs. Layer remaining ingredients, in order listed, over filling, garnishing top with extra strawberries. Refrigerate several hours before cutting in 3-inch squares.
Wrap 1/2 slice bacon around 8 beans. Place seam side down. Bake in 9 x 13-inch dish; pour on dressing. Cover 3 hours or overnight. Bake, uncovered, 40 minutes (be sure bacon is done) at 350°.
In a food processor or bowl, mix the cream cheese, butter, celery salt, Worcestershire and paprika until well blended and smooth. Fold in the radishes and onions until completely mixed. Chill. Makes about 2 cups. Serve on crackers or as a vegetable dip.
Cover bottom of flat baking dish with chipped beef. Wrap one piece of bacon around each chicken breast. Lay on top of chipped beef. Mix sour cream and soup. Pour over chicken. Refrigerate, covered, overnight. Bake at 275° for 3 hours, uncovered. A great make ahead dish for parties. Serve with rice.
Put pineapple, juice and all, in a bowl. Pour dry pudding mix over pineapple and stir. Add pecans, marshmallows and Cool Whip. Mix well. Chill and serve.
Cook ground meat and onion in a skillet until beef is browned. Drain off drippings and set aside. Place cabbage in boiling, salted water to cover. Return to a boil and cook 8 minutes. Drain well and set aside. Stir garlic powder, salt and hot sauce into spaghetti sauce; set aside. Layer rice and beef mixture in a greased 13 x 9 x 2-inch dish. Sprinkle beef lightly with salt. Place cabbage on top and spread with spaghetti sauce. Spread cheese over sauce. Bake at 350° for 25 to 30 minutes. Makes 12 to 15 servings.
Whip first 4 ingredients together gradually adding in sugar. Beat with mixer until stiff peaks form. Using an ice cream scoop, place meringue balls 1 inch apart on parchment paper on cookie sheet. Using the back of ice cream scoop, make an indent, making the meringue resemble nests. Bake in 275° oven for 1 hour. Turn off oven and let dry in oven. Serve nest with one scoop of raspberry sherbet in nest with fresh fruit sprinkled over.
Slice bananas; sprinkle with lemon juice and set aside. In another bowl, pour pie filling, pineapple, oranges and bananas. Add strawberries last. Mix, chill and eat. This is an easy fruit salad which is also excellent tasting.
Grease and flour a 13 x 9-inch pan. Spread coconut, pecans and chocolate chips in bottom of pan. Prepare cake mix according to directions on package. Pour batter over coconut, nuts and chips. Mix the oleo, cream cheese and powdered sugar. Drop mixture on top of batter by teaspoonfuls. Bake at 350° for 45 minutes. Cake will be shaky but will set up as it cools. It looks like it has been in an earthquake, thus the name. But do not bake longer than the recipe calls for.
Mix all ingredients except cucumbers and onions in a small bowl. Add cucumbers and onions. Mix well. Keep chilled in refrigerator until ready to serve. Yields 6 to 8 servings.
Cook the first 5 ingredients over low heat; stir until sugar dissolves. Add the pecan halves. Boil slowly, stirring often, until candy reaches soft ball stage. Remove from heat. Stir until it begins to thicken, then drop on waxed paper.
Cream butter and both sugars together. Add eggs and vanilla. Mix four, oatmeal, salt, baking powder and baking soda together. Mix together all ingredients and add chocolate chips or chopped nuts or raisins. Bake on ungreased cookie sheet. Make golf ball sized cookies, 2 inches apart, and bake at 375° for 6 minutes. Makes 112 cookies.
Mix all ingredients together and pour into greased and floured tube pan. Bake 1 hour at 350°.
Mix in blender first 5 ingredients. Melt sugar with a few drops of water. Pour melted sugar in pan and blended mixture on top. Bake at 350° for about an hour or until you see it cooked in the center. Turn onto a plate after it is slightly cool but not completely cold.
Combine first 7 ingredients. Mix well and shape into loaf. Place in greased shallow pan. Bake at 350° for 1 hour. Combine brown sugar and 1 teaspoon water in saucepan. Heat until sugar melts, stirring occasionally. Spread over hot meat loaf and bake 5 to 10 minutes longer.
Shake chicken in flour with salt and pepper. Then fry to golden brown. Drain chicken. Add all 3 cans soup and milk. Cover and let simmer for 45 minutes. Serve over rice or noodles.
Thin the Philadelphia cheese with a little milk. Add remaining ingredients. Chill in refrigerator.
Blend all ingredients thoroughly and place in cavity of turkey. Roast in moderate oven at 325°. You'll know when it's done when the popcorn blows the birds tail off....Gotcha.
Place foam cups (white or decorated), wide mouth side down, on room temperature cookie sheet. Preheat oven at 350°. Place cookie sheet in oven for exactly 1 1/2 minutes. Remove promptly.
Mix all ingredients in order given. Pour into a 9-inch unbaked pie shell. Place pie on baking sheet in oven. Bake at 300° for 30 minutes.
Cook bacon until crisp; drain and crumble. Reserve 1/4 cup bacon drippings. Combine flour, corn meal and sugar. Add eggs, milk and bacon drippings; stir until moistened. Stir in crumbled bacon. Spoon batter into greased muffin pans and bake at 425° for 20 to 25 minutes. Makes 12 muffins.
Mix and pour into heated skillet. Bake at 425° for 30 to 40 minutes until browned and done in the middle.
Drain beans and combine. Add green pepper. Combine sugar, vinegar and oil. Pour over vegetables. Add salt and pepper. Toss. Chill overnight. Before serving, toss to coat beans; drain. Serves 6 to 8.
Melt 1 tablespoon butter with oil in frying pan. Brown chicken breasts that have been seasoned with salt and pepper and lightly floured. Cover and cook on low until tender, 30 minutes. Remove chicken. Add remaining 3 tablespoons of butter to the pan drippings. Mix in wine, mustard, Worcestershire and capers; stir briskly to blend and heat until bubbly. Stir in cream and heat; do not boil. Pour over chicken and serve. Makes 2 servings.
Cream butter and sugar. Add one egg at a time. Beat well. Add vanilla and almond. Sift dry ingredients. Add flour and milk alternately with ingredients. Bake at 350° for 1 hour.
Melt margarine; stir in flour and milk. Heat to boiling. Add cut up cheese cubes. Turn burner to low; add pepper. Grease 1 1/2-quart casserole dish. Pour macaroni into dish; add sauce and stir. Bake at 400° for 30 minutes.
Crumble 1/2 of cookies in bottom of 9 x 13-inch pan. Mix cream cheese, sugar, Cool Whip and butter; set aside. Mix pudding, milk and vanilla and mix with other mixture. Pour on top of Oreo cookies and crumble rest of cookies on top. Refrigerate several hours.
Combine all ingredients in a large skillet. Cover and cook over medium heat 5 minutes, stirring occasionally. Yields 4 servings (about 43 calories per serving).
Cream the sugar and cream cheese. Add strawberries, pineapple, bananas and pecans. Mix well. Fold Cool Whip in. Put in a 13 x 9 x 2-inch dish and freeze. Thaw 1/2 hour before serving. Cut into squares.
Mix all ingredients, except bacon slices. Shape mixture into 6 patties. Crisscross two half slices of bacon on each patty. Grill for 5 to 7 minutes on each side.
Cook macaroni and drain. Chop onion, celery and Spam. Add oil, vinegar, salt, pepper, mayonnaise and sweet peas. Mix everything together. Cover and place in refrigerator for several hours.
Mix first 4 ingredients. Add crackers mix gently. Stir every 15 minutes for the first hour. Store in an airtight jar.
Slice and cook for a few minutes, then combine other ingredients. After preparing pastry, preheat oven to 425°. Mix flour, sugar, nutmeg, cinnamon and salt. Stir into apples. Turn into 9-inch pastry lined plate. Dot with butter or margarine. Cover with top crust that has slits. Fold upper over lower crust. Seal edge. Bake until crust is browned and filling bubbles through slits, about 40 minutes.
Grease a Bundt pan. Sprinkle with nuts. Arrange frozen rolls in pan. Mix dry ingredients and sprinkle into rolls. Pour melted butter over all. Let rise 8 hours. Bake at 350° for 30 to 40 minutes. Cover loosely with foil after 20 minutes.
Simmer 1/2 hour on low heat and stir. This is better made the day ahead and refrigerated. Then heat sauce and shortly before serving, add 1 1/2 to 2 pounds chipped ham. Cook just long enough to heat through.
Bake at 375° for 8 to 10 minutes on ungreased cookie sheet. Combine flour and soda; set aside. Combine butter, sugar, brown sugar, pudding and vanilla; beat until smooth. Add eggs. Gradually add flour mixture. Add chips and nuts. Remove from cookie sheet to rack; do not place on newspaper or towel to cool. This will remove moistness. These cookies don't really brown on top.
Combine salt, pepper, cumin, garlic, ginger, olive oil, and vinegar in a big bowl with the chicken breasts and marinate in refrigerator for at least 4 hours.
Wash cauliflower and soak in salted cold water for 1 hour. Drain; cut into flowerets. Cover with fresh, cold, salted water and cook slightly. Flowerets should be firm. Heat olive oil in a large skillet. Add drained flowerets. Saute quickly, turning to brown on all sides. Place in serving dish; season with salt and pepper. Add lemon juice. Makes 4 servings.
Layer the bread and cheese in a bread baking dish. I use sharp or sprinkle on parmesan cheese. Beat eggs until foamy Add milk and seasonings. Beat together and pour over bread. Let stand at least 2 hours.
Mix broccoli, bacon, onion and raisins together. Add sugar and mayonnaise. This works best with Hellmann's. This can be made a day ahead.
Cook ground beef, then mix with egg, soup mix, salt and pepper. Place mixture over sliced bread. Place 1 teaspoon of spaghetti sauce over each slice. Add cheese. Bake at 350° for 20 minutes.
Cook raisins in water; let cool. Cream the sugar and shortening. Add rest of ingredients. Drop from spoon; bake in moderate oven (soft cookie).
Cook broccoli according to package directions; drain. Stir in next 4 ingredients. Pour into greased 2-quart casserole. Sprinkle bread crumbs and almonds on top, if desired. Bake at 350° for 30 to 45 minutes.
Cook and drain spinach. Mix with other ingredients. Line cookie sheet with foil and drop mix in balls. Cook for 20 minutes at 350°. Makes 6 to 8 dozen. May be frozen until ready to cook and serve.
Dissolve soda in buttermilk. Beat eggs and add sugar, oil, soda and salt. Mix well and add flour, bananas and nuts. Add vanilla after all is mixed well. Pour in loaf pan. Bake at 325° for 50 to 60 minutes, until done.
Mix in pan. Sprinkle with 1 cup brown sugar and 1/4 cup cocoa. Pour 1 3/4 cups hot tap water over it. Bake for 40 minutes at 350°. Let stand 15 minutes. Makes an 8-inch square cake.
Add all ingredients except 1 1/2 cups nuts. Roll into 2 balls, then roll balls in remaining nuts. Place cherry on top. Chill. Serve on crackers.
Grate Cheddar and Old English cheeses. Put grated cheeses and cream cheese in bowl and mix until smooth. Add remaining ingredients; mix well and shape into 2 balls. Chill. Roll in chopped nuts or additional paprika.
Brown ground beef and onion; drain. Spread in 9-inch square pan. Spread soup, diluted with 1/2 can water, over mix. Top with Tater Tots. Bake at 350° for 30 minutes. Serves 4.
Put eggs in 1 cup measure and add enough milk to fill. Add oleo and cheeses. Crush some corn flakes and top casserole. Bake at 350° for approximately 30 minutes. Test for solidity.
Beat eggs and milk together with salt and pepper. In a 2-quart buttered dish, cover bottom of pan with bread. Then cover with layer of cheese. Keep layering until pan is full. Pour egg mixture over, pushing down to soak bread. Let mixture stand for 2 hours. Bake at 350° for 1 hour. Serve with salad for lunch or supper. Serve with bacon, sausage or ham for breakfast.
Cook together butter, ground beef and chopped onions. Mix together salt, Worcestershire sauce and prepared mustard. Then mix together brown sugar, ketchup, pork and beans and kidney beans. Mix all together. Bake in oven 1 1/2 to 2 hours at 350°. Check after 1 1/2 hours. Serves 10 (with other things).
Beat margarine, sugars and peanut butter together until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking soda and salt. Stir in chips. Bake in ungreased cookie sheets 10 to 12 minutes at 350°.
Brown hamburger and drain grease. Cook enough lasagna noodles to make two layers in your pan (11 x 14-inch probably 8 noodles). When noodles are done, run under cold water to keep from sticking. Put one layer of noodles in bottom of pan. Mix ground beef and sauce. Put a layer over the noodles. Sprinkle with cheese. Put another layer of noodles, then sauce and meat. Sprinkle with cheese again. Spread Mozzarella over top. Bake, covered, with foil about 40 minutes at 350°.
Melt cream cheese in margarine. Thaw spinach. Prepare as directed. Pour margarine and cheese over spinach. Mix well. Add lemon, salt, pepper and Tabasco. Line bottom of casserole with artichoke hearts. Pour spinach on top. Top with bread crumbs. Bake at 350° for 30 minutes. Serves 8.
Mix onion, eggs, cottage cheese, and broccoli. Add corn bread (plain, not mixed by package instructions). Bake in well greased skillet at 350° until brown and cooked in center.
Mix and press in a 9 x 13-inch pan the first 3 ingredients. Bake at 350° for 15 minutes. Cool.
Combine all dry beans; rinse. Place in large pot. Cover with water 2 inches above beans and soak overnight. Drain beans. Add 2 quarts water and next 6 ingredients. Cover and bring to a boil. Reduce heat and simmer 2 hours or until beans are tender. Add remaining ingredients. Simmer 1 hour, stirring occasionally.