HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients using 3/4 cup strawberries and beat well. Bake at 350° for almost 1 hour in a greased and floured Bundt pan.
Mix cherry pie filling and crushed pineapple together (I add 1 teaspoon almond extract to mixture). Pour into buttered 9 x 13-inch pan. Sprinkle cake mix over cherry and pineapple mixture. Drizzle melted butter over cake mix. Sprinkle coconut over butter. Top with pecans. Cover with foil first 1/2 hour (loosely). Remove foil for last 1/2 hour to permit browning. Can be served warm or cold. Very simple.
Wash chicken and pat dry. Cut along one side of breast or backbone to butterfly. Set chicken, cut side up, in a 9-inch square pan. Bake at 400° for 10 minutes. Lift chicken out of pan. Arrange potatoes and carrots in pan. Set chicken, cut side down, on top of vegetables. Sprinkle with salt and pepper. Add 1/4 cup water. Bake at 400° for about 1 hour or until chicken is done. Keep checking on vegetables. About 20 minutes before it is done, dribble with honey. Can be done without the vegetables.
In saucepan, combine sugar and water. Place over medium heat and simmer for about 5 minutes. Add cranberries and cook slowly, without stirring, until all the skins pop open (about 5 minutes). Soften gelatine in 1/4 cup cold water; dissolve in hot cranberry mixture. Add lemon juice and let cool. Let congeal in refrigerator. When cooled, add celery and nuts. Transfer to mold.
Brown meat strips in hot fat in skillet. Add onion and garlic. Cook until onion is just tender. Blend remaining ingredients. Pour over meat and heat through. Don't boil, it separates the sour cream. Cook 6 ounces noodles; toss with butter and poppy seeds. Serve sauce over noodles.
Boil sugar and water 10 minutes with seasonings in bag. Let stand 1 hour. Strain or take out bag of seasonings. When ready to serve, add remainder of ingredients. Heat to boiling to serve. Serve hot. Serves 25.
Mix all ingredients together except tomato sauce. Put in loaf pan and cook 1 1/4 hours at 350°. When 1/2 done, pour on tomato sauce.
Purpose of bread is to soak up meat "fat" as meat loaf cooks. Mix all ingredients and bake at 350° for 1 hour. About 20 minutes before it is done, spread ketchup on top and finish cooking.
In a bowl, mix zucchini, onions and parsley. In another bowl, add Bisquick, grated cheese, parsley, pepper, oil and eggs. Mix everything together and put into greased baking pan. Bake at 350° until golden brown, about 40 minutes.
Combine all ingredients except onions and pour into pie crust. Sprinkle onions on top. Bake 10 minutes at 450° then 30 minutes at 325°. Serves 6.
Salt and pepper pork chops; brown in oil. Remove and set aside. Put rice into drippings in frying pan and brown, stirring constantly. In casserole, place browned rice and remaining ingredients. Put pork chops on top of rice. Cover and cook 1 hour in a 350° oven.
Make a hollow in center of flour and pour in 1 cup buttermilk. Mix well, then add 1/2 cup buttermilk. Knead the dough lightly on a floured board until smooth and shape into a round loaf. Place on greased cookie sheet. With a knife, cut a cross design on the top of the loaf. Bake at 350° for 45 minutes.
Cook sausage and drain well. Combine rice with all ingredients. Bake in 2-quart baking dish at 350° for 25 minutes.
Put oil in a 4-quart Dutch oven over medium-high heat. When oil is hot, add onion and carrot. Cook 4 to 5 minutes until onion is tender, stirring once or twice. Add broth, potatoes and garlic. Bring to a boil, cover and reduce heat to low. Simmer 30 to 35 minutes until potatoes are tender, stirring occasionally.
Prepare the gelatin according to the package directions and let set. Mix the whipped topping and cream cheese with an electric mixer. Add the gelatin and the orange slices and mix again. Return to the refrigerator and let set again.
Drain pineapple. Heat pineapple until hot. Add sugar and salt. Remove from heat and add Jell-O; stir well. Then blend in cream cheese. Refrigerate for one hour and then fold in Dream Whip. Put in mold. Makes 12 servings.
Combine first 6 ingredients and mix well. Set aside 1 cup for basting, in refrigerator. Add chops. Cover. Marinate overnight in refrigerator, turning occasionally. Grill chops, basting frequently (40 to 50 minutes).
Grind the peppers and onions with medium blade of chopper. Cover with boiling water. Let stand 10 minutes. Drain until quite dry. Add vinegar, sugar, salt and celery seed. Boil 15 minutes. Place in containers of your choice.
Heat oil in skillet. Dip each tortilla in hot oil to soften. Place tortillas on plate. Drain oil from skillet; brown beef in same skillet. Add salt, chili powder and flour. Mix until blended. Add water and let thicken.
Melt butter or oleo in saucepan. Add brown sugar; boil and stir over	low heat 2 minutes. Add salt and milk. Bring to boil, stirring constantly. Cool to lukewarm, 120°. Add vanilla. (Can be	cooked in microwave using glass instead of saucepan.)
Mix and cook slowly in large cooker until thick. Cool completely. Freeze in freezer containers. Taste is like old fashioned dried peaches.
Brown together pepper, onion, garlic and ground beef. Add beans and tomatoes (1/2 cup water if needed) and chili powder. Cook slowly at 325°, about 1 1/2 hours. If wanted, add 1 cup macaroni (cooked) about 30 minutes before done.
Saute onion and zucchini in margarine until tender. Place in shallow 1 1/2-quart baking dish. Combine eggs, milk, salt, pepper, dry mustard and half of cheese. Pour over vegetables. Sprinkle with remaining cheese. Bake at 375° for 20 to 25 minutes. Serves 6.
Hard-boil as many eggs as you need. Cool eggs in cold water. Peel and cut in halves. Place all yolks in a bowl and mash until smooth. Add to the yolks the mustard, salt and pepper to taste and Thousand Island dressing; mix well. The mixture should be spooned back into the white of egg halves and garnished with a little paprika.
Mix dry ingredients together, then add remaining wet ingredients. After mixing, let batter sit for 15 minutes. Cook over medium heat in greased pan.
Remove skin, dry chicken. Squeeze 2 lemons over and put aside 2 to 3 hours. Combine flour and paprika and coat chicken. Saute chicken until brown. Mix lemon peel, sugar, salt, pepper and sprinkle on chicken. Add broth. Cook, covered, 25 minutes on top of stove. Add water as needed. Slice lemon and arrange on top of chicken. Cook 10 minutes.
Cook sugar, cream, margarine and salt over medium heat until soft ball forms in cold water. Remove from heat and stir in vanilla and peanut butter. Beat at medium speed until fudge starts to harden. Pour into buttered pan. Mark and cool.
Mix vinegar, salt, sugar and dry mustard. Pack small, whole cucumbers in jars and pour mixture over them. No need to boil the mixture.
Mix Eagle Brand milk	and egg yolks. Cook about 10 minutes or	until thick. Pour into a Pyrex dish and let stand until cool. Cut peaches on top of mixture. Beat egg whites until stiff. Fold	in sour cream.	Add a little sugar, if you prefer it sweeter.	Spread on top of peaches.
Preheat oven to 325 degrees. Combine oil, eggs, sugar, zucchini and vanilla in mixing bowl; blend well. Stir in flour, soda, baking powder, salt and cinnamon. Do not beat. Stir in nuts. Spoon batter into 2 well-greased loaf pans and bake for 1 1/2 hours.
Layer cut zucchini, sliced onion and tomatoes. Sprinkle with grated Parmesan cheese. Add Muenster cheese and Mozzarella cheese. Repeat. Top with Italian style bread crumbs and add a few pats of butter. Bake at 350° for 1 hour.
Mix M&M's, peanuts and popcorn together. Melt butter with oil and marshmallows in a large boiler until smooth. Pour over popcorn mixture. Mix well and press into a well-greased tube pan. Turn out onto plate and slice.
Thaw spinach; drain. Press between paper towels to remove moisture. Mix with other ingredients. Refrigerate overnight. Good with Wheat Thins.
Mix all ingredients and put into 2 pie shells. Cook at 350° for 40 to 45 minutes.
Cook broccoli according to package directions; drain and cool. Roll each loaf of dough into a 15 x 10-inch rectangle. Place one in a greased 15 x 10 x 1-inch baking pan. Sprinkle with broccoli, cheese and ham to within 1/2 inch of edges. Place second triangle on top; seal edges. Brush top with butter; sprinkle with seed. Bake at 350° for 35 to 40 minutes, or until golden brown. Serves 10 to 12.
Cream butter and sugar. Add flour and eggs; beat well. Stir in milk, vanilla and nutmeg. Bake 45 minutes at 350°. Cool on wire rack completely.
Let margarine warm to room temperature. Mix flour, sugar and margarine with electric mixer. Add milk, eggs and vanilla, mixing well after each ingredient. Pour into ungreased 10-inch pie pan. Bake at 350° for 45 minutes.
Pour 1/4 cup of the corn oil into baking dish and warm in preheated 450° oven. Mix remaining ingredients, including the remaining 1/4 cup corn oil. Pour mixture into heated baking dish. Bake at 450° for 10 minutes, then reduce heat to 400° until brown, approximately 40 minutes.
Mix sugar, cornstarch and salt together. Add to peaches and cook until thickened.
Mix above ingredients. Store in airtight container or Ziploc bag. Mix with 4 cups water for soup. Mix with 2 cups sour cream for chip dip. Rub on roast before baking for great gravy base.
Cook onions in fat until it's tender, but not brown. Add broth, tomatoes, okra, turkey, parsley and paprika. Heat and simmer 10 minutes. Taste for seasonings. Add cooked rice. Heat and serve. Makes 4 to 6 servings.
Cream shortening and sugar. Add eggs and beat hard. Stir in dry ingredients. Then add bananas and chopped nuts. Bake in 10-inch or 5-inch loaf pan, well-greased. Bake at 350° for 1 hour. Loaf will have a tendency to crack on top. Cool on rack. Wrap in foil to keep moist.
In small saucepan over medium heat, combine honey, butter and molasses. Bring to boil. Let cool 3 minutes. Combine remaining ingredients in bowl. Stir in honey mixture thoroughly. Divide dough into four plastic wrapped logs and refrigerate for 2 to 3 hours. Preheat oven to 375°. Lightly coat sheet with cooking spray. Roll logs into thin dough and cut into shapes. Then bake 5 minutes or until firm.
Drain butter, lima and kidney beans and chickpeas. Cook bacon until crisp, crumble. Remove bacon from pan and cook onion and garlic in drippings. Mix all ingredients in 2 1/2-quart bean pot. Bake at 350° for 1 hour. Serves 8 to 10.
Fillet catfish. Put meat into large pot. Add three cups of water, salt and pepper. Bring to boil. Let simmer for 15 to 20 minutes. Cut potatoes into small chunks, then boil until soft. Drain water from potatoes. Add catfish. Cook bacon in thick skillet. When fat is out of bacon, dispose of bacon. Cut onions into small chunks and cook with bacon fat until brown. Strain fat from onions and add onions to catfish. Add cream of celery and 3 cups of milk to catfish. Let simmer for 30 minutes, often stirring until catfish is down to small chunks. Feeds up to 6 people.
Combine taco sauce and chilies. Set aside. In frypan, cook meat and onions until meat is browned. Drain. Add cumin, beans, 1 cup cheese and half of taco sauce mixture.
Pick meat off of carcass. Make stock with carcass; boil for 30 minutes. Add turkey. Add bouillon cubes; dissolve. Add 1 can of corn. Add noodles; boil until tender.
Mix ground beef, soy sauce and ginger. Shape by rounded tablespoonfuls into balls. Cook and stir meatballs in a 10-inch skillet over medium heat until brown, about 15 minutes; drain.
Mix together corn, onion, pepper, mint and tomatoes. Blend in oil, lemon/lime juice and cumin. Chill overnight. Stir occasionally. Add chopped jalapenos for a real Mexican flavor. Fantastic with grilled marinated chicken.
Blend all ingredients together in blender. Pour into greased and floured 9-inch pie plate. Bake in a 350° oven for 40 minutes.
Mix all ingredients and place in a 13 x 9-inch greased pan. Bake at 350° for 1 hour. Serves 6.
Saute onion, poppy seed and mustard in margarine. Cut dinner rolls in half horizontally. Put onion spread on bottom of	rolls. Layer Swiss cheese and ham. Sprinkle over bottom of rolls. Put tops on, cover with foil and warm in 350° oven until cheese is melted (10 to 15 minutes).
Brown sausage and onion in medium skillet. Drain. Combine eggs, cornmeal, corn, milk and oil in a bowl. Pour 1/2 of cornmeal mixture into a greased 2-quart baking dish. Sprinkle with sausage mixture and cheese. Pour remaining cornmeal mixture over top. Bake at 425° for 30 to 40 minutes.
Cover pizza crust with Hunt's Italian spaghetti sauce. Brown the first 4 ingredients, then add tomatoes. Add thyme, garlic powder, lemon pepper and salt; mix well. Spray pizza pan with Pam. Spread pizza mixture on crust; cook 20 to 25 minutes at 375°.
Combine flour, sugar, baking powder, cinnamon and salt in bowl. Cut in butter until mixture is crumbly. Add 1 1/2 cups of cereal. Measure 1/3 cup of the mixture; set aside. Add milk and egg to remaining flour mixture; blend thoroughly. Pour into greased and floured 8-inch square pan. Mix measured crumb mixture with remaining cereal and sprinkle on batter. Bake at 350° for 35 minutes or until cake tester inserted in center comes out clean. Sprinkle with sugar if desired.
First you remove stalks from the leaves. Then you wash your greens until they are grit free. Cut them up and put in Dutch oven with seasonings and meat. Cover with water. Cook until meat is done and by that time, the greens will be done.
Heat oven to 375°. Peel and half banana. Place in buttered baking dish. Sprinkle marshmallows, brown sugar and cornflakes; drizzle melted butter over the top. Bake 12 minutes or until tender.
In a medium bowl, combine cornmeal, flour, sugar, salt and baking powder. Make a well in center; add egg and beat as you gradually add milk. Heat a large cast-iron skillet with the bacon grease until grease is hot. Stir cornmeal mixture good and pour in skillet and bake in preheated 400° oven for 20 to 25 minutes. Invert cornbread onto serving plate. Cut in pie-shape slices and serve.
Layer chicken on rice in a 9 x 13-inch baking dish. Combine dressing, cranberry sauce and onion soup mix and heat in saucepan. Bring to boil and let simmer 2 or 3 minutes. Pour over chicken. Cover dish and cook until heated through, about 30 minutes.
Mix cream cheese, sugar and vanilla well. Add egg; mix well. Spread onto bottom of pastry shell. Mix remaining ingredients well. Carefully pour over cream cheese mixture. Bake at 350° for 1 hour and 5 minutes. Cool. Brush with maple syrup and garnish with nuts.
Cook broccoli according to package. Drain broccoli; add cheese, mayonnaise, onions, eggs and soup mix. Roll Ritz crackers. Add melted butter. Place in ovenproof dish and cover with Ritz cracker crumbs. Bake at 350°.
In a large saucepan of boiling salted water, cook sugar snaps until crisp-tender, about 30 seconds. Drain; rinse under cold running water and drain well. In a dry heavy skillet, toast the sesame seed over moderate heat, stirring until nuts brown, about 3 minutes. Pour onto plate to cool.
Brown hamburger with onion, green pepper, garlic salt and pepper. Add taco seasoning according to package directions. Add to cooked noodles. Pour in tomatoes and tomato sauce and simmer.
Combine sugar, cocoa and salt in heavy pan. Gradually add milk. Bring to a boil, stirring constantly. Reduce heat. Continue boiling, without stirring, until candy thermometer reaches 232°. Remove from heat. Add butter, vanilla and nuts. Mix vigorously. Pour into a buttered pan. Cut into 2-inch squares when cool. May garnish with pecan half. Great fudge.
Preheat oven to 375°. Grease and flour sides and bottom of 13 x 9-inch pan. In large bowl, combine all ingredients in order given. Mix at low speed until moistened. Beat at medium speed for 4 minutes. Pour batter in pan and bake for 35 minutes. Cool in pan 10 to 15 minutes, then cut into pieces and remove all of cake from pan (if using a metal pan). Transfer cut pieces to a serving or cake platter.
Sift flour. Cut butter in flour and mix in sour cream. Mix well and drop from tablespoon into greased muffin pans. Bake at 400° for 10 to 12 minutes. Yields 50 small biscuits.
Cream margarine and 1 1/2 cup sugar. Add eggs and beat well. Add flour and cream of tartar. Mix thoroughly and put in refrigerator overnight. Roll into balls the size of a walnut; roll in cinnamon and 2 tablespoons sugar mixed together. Bake on greased cookie sheet at 375° for 8 to 10 minutes. Makes 5 to 6 dozen.
In a glass (1 1/2 quart) bowl, mix peanuts, sugar, syrup and salt. Microwave on High for 4 minutes; stir, then 4 minutes more. Stir in butter and vanilla. Microwave for 2 more minutes. Stir in soda, then pour in a greased cookie sheet. Spread and let cool.
Preheat oven to 350°. Brown and drain ground beef. Make rice mix according to directions, except substitute tomato sauce for water. If not enough tomato sauce, finish up with water.
Mix Crisco, sugar, eggs and vanilla until creamy. Add salt, baking powder and flour slowly until well mixed. Add cocoa last. Mix at high speed until well mixed. Pour into well-greased and floured cake pan. Bake at 350° for 25 to 30 minutes or until done when checked with a toothpick.
Pour milk, chocolate syrup and malted milk powder into blender container. Cover and blend until frothy, about 15 seconds. Add the ice cream while motor is running. Blend only until mixed. Yields about 3 cups.
Boil frankfurters. Mix all other ingredients. Dip frankfurters in batter and cook in deep fat until brown.
Bake cake in 2 layers. Make pudding per package directions. In glass punch bowl or truffle bowl, layer as follows: 1 cake layer, 1/2 pudding mix, 1/2 of each of the fruits, 1/2 of the whipped cream, 2nd cake layer, remaining pudding, remaining fruits, remaining whipped cream and top with crushed nuts. Keep refrigerated until ready to serve.
Cream butter and peanut butter; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating well. Combine flour, soda and salt. Add to cream mixture, mixing well. Chill dough for 1 hour. Shape dough into 1-inch balls. Place in lightly greased mini muffin pan. Shape balls into a shell by pressing thumb in center. Bake at 350° for 12 minutes. Remove from oven and immediately place peanut butter cup in center of hot crust. Cool before removing from pan. Yield: 4 dozen cookies.
Mix together and cook slowly until golden hard-cracked brown. Remove from heat. Add 1/2 teaspoon soda. Mix well. While foaming, spread on buttered cookie sheet. When it is hard, break into pieces.
In large bowl, stir together first 5 ingredients until well blended. Stir in pecan halves. Pour into pastry shell. Bake in 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serve with Cool Whip.
Heat oven to 350°. Mix thoroughly the flour, butter and confectioners sugar. Press in ungreased square pan, 8 x 8 x 2-inches, building up a 1/2-inch edge. Bake 20 minutes. Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes longer or just until no imprint remains when touched lightly in center. Cool; cut in squares. Makes 25 cookies.
To heated cooking oil, add chopped onions, celery and shallots. Saute until soft, at least 10 minutes. Add chopped or ground livers, ground beef, parsley and garlic. After browning meat thoroughly, add other liquids. Cover and simmer over low heat for 30 minutes. Remove from heat. Add to rice and mix well. Good with beef or fowl.
Cream together butter, white sugar and powdered sugar. Beat together eggs and salt separately and add. Add oil and vanilla. Sift together remaining ingredients and add to mixture.
Place apples in a pot. Add water, sugar, cinnamon, nutmeg, flavor and butter. Over a medium fire, cook for 15 to 20 minutes, stirring occasionally. A nice after meal dessert. Serves 6 to 8.
In frying pan, put hamburger, salt, pepper, garlic salt, onion and celery. When done, drain off grease. Make white sauce (recipe in book). Add mushroom soup and cheese. Serve hamburger gravy over rice or potatoes. Top with Chinese noodles.
Mix first 4 ingredients. Slowly add 1 cup salad oil, beating on low speed constantly. Add 1 teaspoon of grated onion and 1 teaspoon of celery seed. Mix well; refrigerate until needed.
Bake crust and cool. Scald cream; mix cornstarch and 1/2 cup sugar. Add beaten egg yolks and mix well. Slowly add scalded cream. Cool in a double boiler until thickened. Add softened gelatin. Mix a little hot custard with gelatin first. Divide the custard. To one portion, add melted chocolate and vanilla. Beat until smooth. Add remaining custard and 4 stiffly beaten egg whites, that have had 1/2 cup sugar and 1/4 teaspoon cream of tartar beaten into them. Add rum to taste; spread chocolate custard over crust. Chill and top with other custard. Chill until set. Before serving, cover with whipped cream.
Line pie crust with thinly sliced bananas. Mix sour cream and instant pudding thoroughly. Pour into pie shell. Chill. Top with whip cream as you serve.
Cook bacon on sheet pan in oven. Drain. Dice or crumble. Cook ground beef and drain off fat. Add remaining ingredients, except cheese, to beef and bacon. Mix carefully. Sprinkle with cheese. Bake in a 350° oven for approximately 1 hour or until hot and bubbling.
Cream together butter, sugar and extract. Add 2 egg yolks. Sift together dry ingredients. Alternate by adding flour and strawberries to creamed mixture, starting and ending with flour. Beat 2 egg whites until stiff and fold into mixture. Pour into greased and waxed paper loaf pan. Bake for 50 to 60 minutes or until toothpick inserted comes out clean in a 350° oven.
Combine soup and milk in small casserole dish and mix thoroughly. Add tuna, 1 cup potato chips and peas; stir well. Sprinkle top with remaining chips. Bake at 350° for 20 minutes. Makes 4 servings.
Combine 2 tablespoons each of cornstarch and soy sauce; stir well. Add chicken, mixing well. Let stand 30 minutes. Combine next 5 ingredients; mix well and set aside. Pour peanut oil around top of preheated wok; allow to heat at high (350°) for 1 minute. Remove and drain on paper towel. Reserve 2 tablespoons dripping in wok. Heat at medium-high (325°) for 30 seconds. Add red peppers and stir-fry until dark brown. Add ginger root and chicken; stir-fry 1 minute. Add rice wine mixture. Cook until slightly thickened. Stir in peanuts.
Place cream cheese in center of serving dish. Drain crab meat very well and pour on top of cream cheese (may have to pat and mold to cream cheese block). Pour about 3/4 bottle of cocktail sauce over cream cheese and crab meat. Serve with favorite crackers.
Heat to lukewarm in a double boiler the milk and sugar. Slowly add the eggs. Cook over low heat and stir constantly until the back of a wooden spoon is coated, about 20 minutes. Remove from heat and add your favorite seasoning. (If mixture is lumpy, the custard has cooked too rapidly. Put into blender and blend until smooth.)
Dissolve yeast in warm water. In a large bowl combine oats, whole wheat flour, sugar, salt and margarine. Pour boiling water over all and mix well. When mixture is cooled to lukewarm, stir in yeast. Stir in approximately half of flour. Turn onto floured surface and knead in remaining flour.
Mix together the oil, eggs, sugar and vanilla. Sift together the flour, baking soda, salt, baking powder and cinnamon. Add dry to wet, alternating with the zucchini. Bake 1 large loaf for 55 minutes or 3 small loaves for 40 minutes at 350°.
Cook rice in water. Saute onions in butter, remove from heat and stir in salt and half and half. Set aside. In a 2-quart casserole, alternate layers of rice, cheese, chilies, onion sauce and sour cream. Sprinkle with paprika. Bake at 325° in preheated oven for 30 minutes. May be made in advance and refrigerated until baking time.
Spray 4 large pieces of aluminum foil with Pam. Divide beef into 4 patties. Layer beef patty, vegetables, salt and pepper in center of foil pieces. Top with pat of butter. Wrap foil around and secure edges. Bake at 375° for 45 minutes. Can be grilled over coals.
Preheat oven to 375°. Mix cornflake crumbs, cheese and salt in a large Baggie. Dip potatoes in melted butter and coat with crumbs. Place potatoes in lightly greased baking pan. Bake, uncovered, 1 hour or until potatoes are tender. Serve with extra butter and sour cream.