HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs, sugar, salt and vanilla together. Add milk and bread cubes and stir. If too dry, add 1/2 cup milk. Pour into 9 x 13-inch baking dish. Sprinkle with nutmeg. Bake at 325° about 1 hour.
Combine all ingredients, stirring well. Drop mixture by tablespoon into hot oil. Fry until golden brown, turning once. Yields 6 servings.
Melt butter and brown celery, onion and bell pepper. Saute seasonings until wilted, then add crawfish. Add garlic, salt and pepper. Cook for about 15 minutes on low. Add all soups to the pot. May want to add 1 can of water. Simmer until ready to serve.
Preheat oven to 350°. Mix pretzels, melted butter and sugar and press into 9 x 13-inch baking pan. Bake 6 to 10 minutes. Let cool completely.
In a saucepan add the butter, mushrooms, sugar, tomato sauce, sugar and oregano. Over low heat, stirring occasionally, bring mixture to a boil. Lower heat to medium low and simmer, uncovered, for 10 minutes. Serve over spaghetti noodles.
About 1 hour and 15 minutes ahead: with sharp knife, remove skin from chicken breasts. On waxed paper, coat chicken breasts with 1/4 cup flour. In 12-inch skillet over medium heat in hot butter or margarine, cook chicken, a few pieces at a time, until lightly browned on all sides. Set chicken aside. In drippings in skillet over medium heat, cook mushrooms and onion 5 minutes, stirring frequently. Stir in cream, sherry, salt and pepper and stir to blend well. Return chicken to skillet. Reduce heat to low; cover skillet and simmer 20 minutes or until chicken is fork-tender. Remove chicken to warm platter. In cup, blend 1 tablespoon flour with 2 tablespoons water. Gradually add to pan liquids, stirring consistency and cook until thick. Serve sauce over chicken.
Beat first 3 ingredients together. Then add the next 5 ingredients. Mix the next 4 ingredients together and add to other. Put mixture in 2 large greased loaf pans or 4 small ones. Bake at 350° for 55 minutes. Stand 10 minutes and remove from pan.
In a large bowl, combine gelatin and sugar. Add water; stir until sugar and gelatin are dissolved. Stir in remaining ingredients. Pour into a 2-quart serving bowl. Chill until firm, 3 to 4 hours. Yield: 12 to 16 servings.
In a bowl, combine Ro-Tel tomatoes and the 2 cans soup; set aside.
Cook and crumble ground meat in skillet. Add onion and brown. Grease 13 x 9-inch casserole. Put cottage cheese in bottom, then layer with 1/2 of each cheese. Add herbs, paste, water and tomatoes to meat and heat. Spoon over cheese. Sprinkle half of remaining Mozzarella cheese, then top with zucchini.
Beat eggs. Add pumpkin, evaporated milk, spices, salt and sugar. Pour mixture into greased 13 x 9-inch pan. Sprinkle most of cake mix over pumpkin mixture. Sprinkle nuts over cake, then sprinkle remaining dry mix over nuts. Drizzle melted butter or margarine over cake mix and nuts. Bake at 350° for 50 to 60 minutes. Refrigerate when cool.
Clean chicken livers. Saute onions and mushrooms (if using fresh) in oil until wilted. Add chicken livers and saute until light brown outside and pink on inside. Add cream of mushroom soup, soy sauce, salt and pepper and thyme. Simmer until hot and bubbly. Stir in milk. Heat through and serve over hot cooked rice or noodles.
In deep fryer or heavy saucepan, heat about 1 quart oil to 350°. Separate 1 can Pillsbury biscuits into 10 biscuits. Cut hole in center of each one. Fry in oil about 1 to 1 1/2 minutes on each side. Cover with regular sugar or powdered sugar. Serve warm.
Cream butter and cream cheese together until completely blended. Add sugar; add eggs. Cream until smooth. Add flour, 1 cup at a time. Add vanilla. Blend until smooth. Pour into tube or Bundt pan. Preheat oven to 350°. Bake 1 hour and 20 minutes.
Brown hamburger and onion together; drain. Add taco seasoning. Do not drain the stewed tomatoes, tomato sauce, corn, kidney beans and olives. Add all to hamburger and onion. Heat together. Top with chips, avocado, cheese and sour cream, if desired.
Cream shortening, brown sugar and eggs. Add remaining ingredients and mix thoroughly. Cover and chill one hour. Shape into round balls; dip into sugar. Bake at 375° for 10 to 12 minutes.
Mix first 4 ingredients together. Pour into unbaked pie shell. Place filled pie shell in an iron skillet. Place in oven at 350° for 30 to 35 minutes or until firm to touch.
Put steak, flour, salt and pepper in crock-pot. Stir well to coat steak. Add all remaining ingredients. Cover and cook on high 1 hour, then turn to low for 8 hours (high 5 hours). Serve with rice or noodles.
Cream margarine, sugar and sour cream together. Add eggs, one at a time. (After each egg is added, beat well.) Sift flour and soda together and add to creamed mixture. Add flavoring and mix well. Bake in 325° to 350° oven until cake tests done by inserting toothpick.
Stir together flour, cocoa, baking powder and salt. In a large mixer bowl, cream butter, sugar and vanilla; beat in eggs, one at a time, then coffee solution, just until blended after each addition. Gently beat in flour mixture in several additions, alternately with buttermilk, only until smooth after each addition. Bake in a well-greased and floured 10-inch angel cake pan in a 325° oven until a cake tester inserted in center comes out clean, 1 hour and 20 to 25 minutes. Let stand on rack for 20 minutes. Loosen around tube and edges; turn out on rack; turn right side up. Cool completely. Wrap tightly and let stand at room temperature overnight before slicing fairly thin. Serve with ice cream and chocolate sauce. Makes one 10-inch angel cake.
Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with waxed paper. Prepare cake as directed on package. Bake for 25 to 30 minutes. At once, turn cake out onto towel and peel off paper. When cool, cut cake into 1-inch squares.	Place cakes on cooling rack with waxed paper underneath.	For glaze, heat frosting slightly until thin enough to be poured. Add food coloring to a portion of frosting if desired. Pour icing over cakes.
Combine pineapple and sugar in pan. Heat to boiling point. Remove from heat. Add jello. Mix well. Let set and cool to room temperature. Stir in cottage cheese and fold in Cool Whip. Pour into dish and refrigerate until chilled for several hours.
Combine all ingredients. Salt and pepper to taste. Cover and chill for several hours. Excellent served with meat, poultry or fish.
Sift dry ingredients together; add water slowly. Knead for 5 minutes. Break off pieces the size of a small lemon. Roll flat to 6 to 8 inches round. Fry in hot oil in frying pan. Top with refried beans or chili, lettuce, tomatoes, cheese, hot sauce or salsa. Makes 6 servings.
Cut bacon into 1-inch pieces. Cook 3 or 4 minutes. Add onion; cook until onion is tender. Combine next 7 ingredients and add to bacon mixture. Stir in beans. Simmer, covered, 15 to 20 minutes. Remove from heat; add Equal and serve.
Salt and pepper roast. Place in roaster pan or wrap in foil. Cook approximately 1 to 2 hours, depending on the size of roast. Remove from stove; add soups and Coca-Cola. Return to oven; cook 1 to 2 hours more. There will be a thick brown gravy. Serve over mashed potatoes or rice. Makes 4 to 6 servings.
Beat egg whites and set aside. Mix dry ingredients. Using mixer, beat Crisco and margarine together. Add sugar and mix well. Add egg yokes and vanilla and mix. Add flour and buttermilk alternately, beginning and ending with dry ingredients. Mix well. Add pecans and coconut and fold into batter. Fold in beaten egg whites until white is gone. Bake in 3 greased and floured 9 inch pans at 350° until done.
Mix cream cheese, sugar, butter, vanilla and cinnamon. Add eggs, one at a time. Stir in milk. Put bread sliced 1 1/2-inches thick in large bowl and pour mixture over it; let soak 15 minutes. Grease a 9 x 13-inch pan, then arrange bread in it. Pour the mixture over the bread. Cover and refrigerate overnight. Bake in preheated 350° oven for 40 to 45 minutes. Sprinkle with cinnamon or powdered sugar.
Mix eggs, bread, dressing and seasonings. Stir in crabmeat. Fry in oil in skillet until brown.
Bring to boil in heavy saucepan. Add the cup of reserved batter. Cook until thickened, as in cream gravy. Pour over warm cake.
Cook first 5 ingredients in oil until soft. Add remaining ingredients. Bring to boil, cover and simmer 40 minutes.
Stir syrup, sugar, and butter until thoroughly mixed. Add eggs and continue to stir.	Add vanilla and pecans and mix well. Pour into deep dish unbaked pie shell. Bake at 350° for approximately 45 minutes until firm.
Combine ground beef, salt, celery salt, oregano, pepper and garlic; mix by hand. Shape into balls about diameter of a quarter. Roll balls in flour; save remaining flour.
Mix together soup, sour cream and tomatoes. Pour chicken broth into large pan or skillet. Dip tortillas in chicken broth to moisten. Place chicken mixture on tortilla and roll up tortilla. Place in casserole dish. When finished rolling tortillas, drizzle remaining sauce over all tortillas. Sprinkle cheddar cheese over top. Bake at 350° for about 25 minutes.
Put pie crust in 9-inch pan. Mix ingredients and put in pie crust. Bake at 425° for 15 minutes, then 300° for 30 minutes or until knife comes out clean.
Bake at 350° until brown, about 45 minutes or 1 hour. Double this pie for two.
Sift flour with baking powder and salt. Work in butter with finger tips. Add milk. Mix lightly and quickly. Drop by teaspoons on well-greased baking sheet. Bake at 450° for 12 minutes.
Stir together flour and salt. Cut in the shortening until pieces are the size of a pea. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide dough in half. Use immediately or cover and chill until needed.
Steep tea in the boiling water. Remove tea bags. Add remaining ingredients. Heat until hot.
Cut up chicken into small pieces. Mix all ingredients together, saving 1/2 the fried onions. Sprinkle remaining fried onions on top. Microwave on #8 setting for 10 minutes.
Combine milk, 1 cup water and cooking oil; bring to a boil, then cool to lukewarm. Take 1/4 cup warm water and dissolve yeast in it; add sugar and salt and add this mixture to cooled milk mixture. Put flour in a large bowl; hollow out center and pour milk mixture in center of flour. Add Herman and stir; do not knead. Put dough in a greased pan or bowl; cover and let rise until double. Divide into 2 loaves. Roll into desired shape. Place in greased baking pans. Let rise, uncovered, in a warm place until double. Bake 15 minutes at 425°, then 15 to 20 minutes at 350°.
Mix the butter, peanut butter and powdered sugar. Form into eggs or balls and refrigerate or freeze until firm. Melt in top of double boiler the baking chips or chocolate chips and paraffin. Dip balls into chocolate.
Mix in saucepan, broccoli, oil and onion. Cook until broccoli is thawed, then 5 minutes longer. Pour in chicken soup, sweet milk, Cheez Whiz and 1 teaspoon salt. Cook until bubbly. Pour over 1 cup rice that has been cooked and spread over bottom of casserole dish. Bake 15 or 20 minutes in oven at 350°.
In large bowl, beat butter and sugars until well blended. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt. Gradually add to butter mixture, beating until well blended. Stir in chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 9 to 11 minutes. Cool slightly; remove from baking sheet to wire rack. Makes 4 dozen.
Blend first 3 ingredients together and stir in sour cream. Chill and serve with fruit (kiwi, apples, strawberries, grapes, bananas). Quick and easy.
Chop and drain tomatoes, onions and peppers. Add turmeric, mustard seed, sugar, vinegar and salt to tomatoes, onions and peppers. Cook for 1 hour. Seal in hot jars.
In a large bowl, mix soup, sour cream and cheese. Put aside at least one cupful (scoop it into the sour cream container). Add in chicken and green chiles and any optional ingredients. Roll this mixture up into the tortillas and line the tortillas up in baking dishes or pans. Spread the extra stuff you set aside on the tops. Bake, covered, at 250° for 20 minutes. Uncover, turn heat up to 375° for another 15 minutes.
Saute onion and garlic until tender. Combine all ingredients except noodles and sauce. Fill noodles with spinach mixture. Place in a greased 9 x 13-inch baking dish. Cover. Bake at 350° for 40 minutes. Heat sauce. Pour over noodles. Sprinkle with additional Parmesan cheese, if desired.
Stir together flour, baking soda and salt. Set aside. Beat margarine and sugar until smooth. Beat in eggs and vanilla. Mix in flour mixture. Stir in cereal and chocolate chips.
Mix all ingredients, except vanilla. Let stand 5 minutes. Bring to a full boil, stirring constantly. Remove from heat. Stir in vanilla. Serve warm or cold. Recipe makes 5 (1/2-cup) servings, each with .5 g of fat.
Peel and cut up potatoes into small pieces. Peel and cut up 1/2 onion (or more, if desired). Place 2 cans of soup and 2 soup cans of water in sauce pan over low-medium heat. Add veggies and butter, season to taste. Put lid on pan and cook until potatoes are tender (30 to 40 minutes). Stir to prevent sticking.
Cream butter; work into flour until mealy. Beat egg yolks, sugar and vanilla until thick and fluffy. Add first mixture, beating thoroughly. Fold in egg whites. Beat for 15 minutes. Bake at 325° for 1 hour in greased tin.
Mix all ingredients together.	Add enough salad dressing to make moist. Chill and serve.
In large saucepan, combine potatoes, chicken broth and onion. Bring to a boil; reduce heat. Cover and cook over medium heat for 20 minutes or until potatoes are tender. Pour potato mixture into blender and blend until smooth. Measure and add enough milk to make 5 cups. Return mixture to saucepan.
Heat oven to 350°. Grease and flour a 12-cup Bundt pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs, one at a time, beating well after addition. Gradually add 2 cups powdered sugar; blend well. Lightly spoon flour into measuring cup; level off. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Bake at 350° for 58 to 61 minutes. Cool upright in pan on rack for one hour. Invert onto serving plate. Cool completely. Top with your favorite glaze.
Mix sugar and flour in bowl. In a saucepan bring the butter, cola and cocoa to a boil. Add marshmallows, remove from heat and pour over dry ingredients, mix well. Add buttermilk, soda and eggs. Bake in 9 x 13-inch pan at 350° for 40 minutes.
In a large crock, at least 3 quarts, soften yeast in water. Add sugar and flour; beat to mix. Cover; let rise until light and slightly aged, 24 to 48 hours. Starter may be kept in refrigerator 7 to 10 days without attention, then it should be stirred and equal amounts of flour and water added. To keep starter, pour off amount needed for recipe, then add flour and water to remaining amount. Do not use metal spoons, measuring cups, etc. that touch the starter before adding to the recipe. May be fed by putting in a peeled, unsalted potato.
Heat olive oil in a large skillet. Saute garlic and onion until tender. Add butter beans, cut up tomatoes with liquid, oregano, basil, thyme, bay leaf, cumin, coriander, lemon juice and brown sugar. Bring to boil. Season to taste with salt and pepper. Add 1/2 teaspoon parsley. Pour into casserole dish. Bake, uncovered, at 325° for 2 1/2 to 3 hours or until thickened. Serve in bowls sprinkled with cheese. Serves 6.
Preheat electric skillet to 300°. Saute onions, celery, garlic and mushrooms until tender. Sprinkle with flour and seasonings and blend in. Add tomatoes and tomato paste and simmer 10 minutes. Add green pepper and shrimp and simmer 8 to 10 minutes more. Grated cheese is also added with green pepper. Heat and serve over hot rice. Serves 4 to 6.
Preheat oven to 350°. In saucepan, over low heat, melt together margarine and peanut butter; remove from heat. Add sugar, flour, eggs and vanilla; beat well. Spread into a 9 x 13-inch greased pan. Bake for 20 to 25 minutes or until toothpick comes out clean.
Preheat oven to 350°. Grease a pie plate. Beat all ingredients until smooth, 2 minutes with electric mixer. Pour into greased (do not flour!!) pie plate. Bake 50 to 55 minutes until a knife inserted in center comes out clean. Cool 5 minutes. Top with Cool Whip when served.
Spread beans on a 12-inch round platter; cover with sour cream. Brown ground beef and drain; then stir in taco seasoning. While the beef is cooling, chop up the lettuce and drain very well. Dice tomatoes and onions. Spoon meat on top of the sour cream; then cover with lettuce, tomatoes and onions. On top of that put the cheese and black olives. It will be in layers. Serve with large tortilla chips. This is a great dip for parties!
Combine sugar and water; heat until consistency of syrup. Stir in all remaining juice, except ginger ale. Chill. Just before serving, add ginger ale.
Brown ground beef and onions together. Pour in a big pot and add beans, cabbage and tomatoes. Add sauce, salt and pepper to taste and mix all together. Simmer for about 45 minutes to 1 hour. A great meal with crackers or corn bread.
Lightly brown chicken breasts in about 2 tablespoons oil in a medium saucepan. Add 1/4 cup diced onions, salt, pepper and 1/2 cup water. Continue to simmer, covered, on low for about 20 minutes. Remove from heat and set aside.
Peel, core and slice apples. Place in a greased baking dish. Combine dry ingredients; add melted margarine, mixing until crumbly. Sprinkle on top of apples. Bake in preheated moderate oven (350°) for 30 minutes or until apples are tender. Serve warm or cold with your favorite whipped topping.
Bone the cooked chicken and cut into small pieces. Mix all ingredients except the chips. Place the chips in the bottom of a 9 x 13-inch baking dish. Pour chicken mixture over chips. Sprinkle the top with some extra cheese. Bake at 350° for about 30 minutes. Serve with avocado and salsa.
Mix shortening, boiling water, sugar, All-Bran and salt, stirring until shortening is melted. Let stand until mixture is lukewarm. Add eggs, then the yeast softened in 1/2 cup lukewarm water. Add flour. Mix thoroughly. Cover bowl and place in refrigerator overnight or until ready to use. Roll the dough out 1/4 inch thick and cut into 2 1/2-inch circles. With the dull edge of a knife, make a crease just to one side of center. Brush with melted butter and fold large side over. Press edges securely and place on a greased baking sheet 1 inch apart. Let rise 2 hours. Bake at 400° for 12 to 15 minutes. Makes 4 dozen.
Mix like pie dough. Add color and flavoring, as desired. Roll into small balls. Roll each in granulated sugar. Press balls into molds. Pop out. Keeps several weeks.
Heat pineapple juice so it will dissolve jello. Add Cool Whip, buttermilk and pineapple.
Beat the cream cheese until fluffy. Beat in Cheddar cheese. Stir in olives, pimiento, green pepper and Worcestershire sauce; blend well. Shape into roll on waxed paper. Coat well with almonds. Cover; chill several hours to allow flavors to blend. Allow to stand at room temperature about 30 minutes before serving with assorted crackers. Decorate with apple fans.
Place sugar, syrup and milk in saucepan over medium heat, stirring occasionally. Cook to 234° or until ball forms when a small amount is dropped in cold water. Remove from heat; add peanut butter, butter and vanilla. Beat until thick. Spread in buttered pan; cut into squares.
Cream butter and brown sugar. Combine flour and salt. Add to creamed mixture just until combined. Press into a greased 15x10x1 cookie sheet. Bake at 350°for 10-12 minutes, until lightly browned. Spread topping (recipe to follow) over crust. Sprinkle with cashews, pressing down lightly. Bake 11-13 minutes or until topping is bubbly and lightly browned. Cool on wire rack. Cut into bars.
Whip sweet potatoes with butter, brown sugar and salt. Form into 1 1/2-inch balls around a marshmallow and roll in corn flakes. Arrange on a baking dish with small place between each ball. Cook, covered, on 80 percent power 1 1/2 minutes. Makes 4 to 6 servings.
Cut bacon into small pieces. Fry until crisp. Pour off all but 2 tablespoons fat. Add onions and cook until soft. Sprinkle with flour. Stir to make roux. Cut tomatoes into small pieces. Add to roux. Stir. Add lima beans. Heat and serve. The gravy can be made ahead of time. Serves 8 generously.
Cream butter and sugar together. Add eggs, 1 at a time. Add lemon and vanilla. Add flour to batter (reserving a little to coat fruits and nuts). Mix well. Add cherries, pineapple, raisins and nuts. Bake at 250° in angel food pan or 2 loaf pans for 2 to 3 hours. Decorate the top with some fruit and bake until light brown.
Cook and debone chicken; cut into bite size pieces. Cook spaghetti; set aside. Saute green pepper, onion, celery and both kinds of olives in butter. Combine vegetables and chicken. Mix the sherry, soup and broth. Combine with chicken and vegetable mixture and cooked spaghetti. Put in large baking dish; sprinkle with Parmesan. Bake for 20 to 30 minutes at 350°.
Beat the egg until light; add sugar and blend well. Combine flour, baking powder, salt and cinnamon; add to egg mixture, stirring well. Add chopped apples and nuts. Spoon into well-greased 8 or 9-inch pie pan. Bake in 350° oven for about 40 minutes. Serve warm or cool, with whipped cream or vanilla ice cream or plain. Although it bakes in a pie pan, this dessert is more like a cake, laced with lots of fresh apple and is quicker to make than a pie. I almost always double the recipe and bake it in a 10-inch pan.
Cream the first 3 ingredients. Add eggs and vanilla. Sift flour, salt and soda; add to creamed mixture and mix. Add the oatmeal and mix thoroughly. Roll into one-inch balls and bake at 350° for 10 to 15 minutes.
Fry bacon. Add onion and butter; cook until onion is translucent. Add bouillon, celery, salt, pepper, potatoes and enough water to cover all. Add wine, if desired, and cook until potatoes are tender. Add seafood and cook 15 minutes more. Add light cream. Cornstarch may be used to thicken, if desired.
Bake cake according to box in 13 x 9-inch pan. Remove from oven and prick thoroughly with fork. Drizzle one can Eagle Brand milk over cake. Spread coconut over this. Cool completely. Spread Cool Whip on top.
Soak prunes, apricots and raisins in 3 cups cold water. Add cinnamon stick, apples and pears. Cover and simmer 15 minutes or until tender. Add undrained cherries, bring to boil. Dissolve gelatin in boiling water. Stir into fruit. Chill overnight.
Mix cream cheese and Ranch dressing mix in a bowl with fork or hands. Mix until dressing is well into cream cheese. Roll into a log. Press seasoned pepper firmly into log until it is covered all over. Serve with crackers or Melba toast.
Mix all ingredients in a large mixing bowl until well blended and lumpy. Pour batter into a well-greased and floured loaf pan. Bake in a 350° oven for 55 to 65 minutes or until a knife inserted in the center comes out clean. Makes 1 loaf.
Wash and slice squash; boil in salted water until tender. Drain and mash. Saute onion in butter. Add cream and crackers, stirring and cooking for a few minutes. Mix with squash and place in greased casserole. Cover with bread crumbs; dot with butter. Bake for 30 minutes at 400°. Serves 4 to 6.
Place broccoli in 2-quart casserole; cover. Microwave on High for 3 to 4 minutes or until defrosted, stirring once to break apart; drain. Stir in croutons, soup, cheeses and milk; mix well. Re-cover, microwave on High for 8 to 11 minutes or until heated through, stirring twice. Let stand covered for 3 minutes before serving.
In 13 x 9 x 2-inch oval baking dish or 2 1/2 to 3-quart shallow casserole, sprinkle dry mix on bottom. If using 6 ounce package, toss stuffing with contents of seasoning packet.
Brown beef and onion; drain. Add taco seasoning. Line large casserole dish with tortillas. Layer beans, meat, salsa and cheese; repeat. Bake at 350° for 30 to 45 minutes. Serve with sour cream and tomatoes. Makes 8 to 10 servings.
Melt first 4 ingredients. Add next 3 ingredients. Pour over popped corn and heat in a 300° oven for 15 minutes.
This recipe takes 30 minutes to prepare and 1 hour and 10 minutes to boil and bake.