HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together first 3 ingredients. Add eggs and beat. Mix together flour, soda, baking powder, cinnamon and salt. Add to first mixture alternating with buttermilk. Sprinkle brown sugar, nuts and nutmeg on top. Cover and place in refrigerator overnight. Bake at 350° for 35 minutes.
Separate biscuits. Cut out small hole in center with cutter. Drop donut and hole in deep fryer. Cook evenly. Remove and dip in powdered sugar.
Place cut up chicken into a 9 x 13-inch pan. Combine cranberry sauce, onion soup mix and French dressing; mix well. Pour over chicken. Bake at 325° for 1 hour or until tender. Serve with rice and vegetables.
Brown ground beef with onion, salt, pepper and chili powder. Add water, tomatoes, beans, chilies and corn. Simmer 1 hour. About 5 minutes before serving, add tortilla pieces and simmer until hot. Makes 6 servings.
Place each piece of chicken between two sheets of wax paper and flatten to 1/4-inch using meat mallet or rolling pin. Sprinkle with salt and pepper. Combine butter, Worcestershire sauce and mustard. Stir well. Dredge chicken in butter mixture, then in crushed onion rings.
Mix together and bake in shallow glass baking dish at 400° for 15 to 25 minutes. If desired, additional 1/2 cup grated cheese may be sprinkled over top of casserole before baking.
Brown ground beef, chopped onion and green pepper. Add sauces. Cook noodles as directed and drain. Layer, starting with meat, noodles, pepperoni, cheeses and mushrooms. Or whatever you like. You should have approximately three layers. Simmer in small deep crock pot for 4 hours.
Sift dry ingredients into bowl and add sugar, cinnamon, banana, pineapple, oil, eggs and pecan. Stir well. Do not use mixer. Bake in Bundt pan for about 65 minutes at 350°. Be sure to grease and flour pan.
Make sauce: Melt butter. Mix in flour and spices. Add broth and milk, stirring constantly, until thickened. Add chicken and vegetables. Simmer until bubbly. Arrange biscuits over hot chicken mixture. Bake at 375° for 20 to 25 minutes.
Spread evenly the mayo on 1 slice of bread. Spread the peanut butter on other slice. Cut banana in small slices and place on bread. Place the 2 slices together and commence to eat.
Saute garlic and onion. Add rice; stir until translucent. Add rest of ingredients. Cover and cook for 20 minutes. Serves 4.
Cut a hole in top of bread loaf, about 5-inches in diameter. Remove soft bread from cut portion and discard. Reserve crust to make top for loaf. Scoop out most of soft inside portion of the loaf and save for stuffing or bread crumbs.
Cut grapefruit in half, remove segments and cut away all fibers. Retain juice. Arrange segments in the empty shells. Pour juice in a pan with red hots and honey; bring just to a boil. Pour over grapefruit. Serve hot. Makes 6 servings.
Preheat oven to 350°. In frying pan, brown sausage and drain. Add onion, green pepper, celery, mixed vegetables and soup; mix well. Heat until hot. Pour into 12 x 8-inch baking dish. Separate biscuits. Arrange on hot meat. Bake 30 to 35 minutes, until biscuits are brown. Refrigerate any leftovers.
Heat olive oil and add finely chopped onions, garlic and green pepper. Add ground beef, stirring every few minutes until brown; drain. Add other ingredients and allow to simmer over medium heat for 20 minutes. Yields 6 servings. Can also be served over rice.
Cream butter, sugar and eggs. Sift 3 1/2 cups flour and soda together. Add buttermilk; mix together. Add dates, nuts and orange slices. Mix well. Bake at 250° for 3 1/2 hours.
First Layer: Crumble angel food cake in 8 x 10-inch container.
Wash required amount of rice under cold water in strainer. Soak overnight in cold water. Drain and stir into 3 times the amount of boiling water (1 cup rice requires 3 cups water). Parboil for 5 minutes only. Remove from heat; let soak in the same water (covered) for 1 hour. Drain, wash in cold water and cook as directed in recipe.
Brown meat, onion and green pepper. Add seasonings, corn and sauce. Line bottom of a 2 1/2-quart flat bottomed casserole dish with 1/2 of cornmeal mush. Add meat mixture and put rest of cornmeal mush on top. Bake at 425° for 30 minutes.
Mix ground beef, Worcestershire sauce, cream and onion mix. Form into meatballs. Broil 10 minutes or until done.
Saute ground beef, onion and bell pepper (optional). Add remaining ingredients and simmer gently 20 to 30 minutes.
Heat the jello and crushed pineapple until jello is melted. Let set until jello is in soft stage. Add the remaining ingredients. Mix all ingredients together. Let set until jello is firm.
Boil sugar, salt, pepper, water, vinegar and oil. Let cool. Drain beans, corn and peas. Pour over them the cooled mixture. Add onion, peppers and carrot. Refrigerate overnight. If large cans of vegetables are used, increase sauce by 1/4 cup.
Melt butter in heavy skillet over medium heat. Combine eggs, milk, salt and pepper; beat slightly. Pour egg mixture into heated pan cooked to desired doneness, stirring frequently. Serve at once.
Bake 3 hours at 350°. Shred up and return to oven.
Combine cream cheese and margarine, mixing until well blended. Add chili sauce and horseradish to cream cheese mixture, mixing until well blended. Add shrimp and mix well. Chill.
Combine all ingredients, mixing well. Shape into a loaf and bake at 350° for 1 hour.
Combine butter and cream cheese. Add sugar. Mix well until creamy. Add one egg at a time, beating well after each one. Add 1/2 flour, beat well. Add vanilla, mix well. Pour into cake pan and bake at 325° for 1 hour and 15 minutes.
Break egg into cup and stir. Fill cup with milk to make 1 cup of milk and egg mixture. Makes 3 double crust pie shells. May need to add additional flour. This still won't fail.
Steam green beans 5 minutes. Spray a 9 x 13-inch pan with Pam. Place half the beans in pan. Cover with half of the onion and garlic. Place other half of beans on top and cover with rest of onions and garlic. Sprinkle with salt and pepper. Pour wine and tomatoes on top of beans. Sprinkle half the herbs on top. Wash and dry chicken. Place skin side up on top of beans. Spray chicken with Pam. Sprinkle with chicken spice and the rest of the herbs. Bake uncovered at 375° for about 1 hour and 15 minutes or until chicken is cooked.
Combine chicken, soy sauce and salt; let stand 15 minutes. In large skillet, melt Crisco. Add rice and cook over medium heat until rice is golden brown, stirring frequently. Reduce heat; add chicken mixture, bouillon granules and hot water. Cover; cook 20 to 25 minutes, until rice is tender. Add onion, green pepper and celery. Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side; add eggs. Cook until almost set; stir into rice. Stir in lettuce. Serve at once with additional soy sauce. Makes 6 to 8 servings.
Beat eggs until light. Add sugar and 1/3 milk. Sift and add 3 cups flour and other dry ingredients. Add melted lard and vanilla; add enough flour to make dough stiff enough to handle. Roll about 1/3-inch thick and cut with donut cutter. Fry in deep hot fat. Dredge with powdered sugar.
Place corn, eggs, flour and sugar into blender. Turn off and on 2 times at low speed. Add milk and stir until blended. Butter baking dish and cut up rest of butter into dish. Pour mixture in center of dish and bake at 325°. Stir twice during first 15 minutes and continue baking another 30 minutes. Serves 8.
Dissolve yeast in water. Mix together all other ingredients in large bowl. Blend well; add yeast (store in refrigerator in airtight bowl). Will keep about 1 week. Chill and drop by spoonful into greased muffin tins or on greased cookie sheet. Bake about 20 minutes at 350°. Makes 24 rolls.
Drain tuna and place in bowl. Chop vegetables as small as you can. Chop gherkins a little bigger; add all to tuna and mix well. Add salt and pepper and juice. Mix. Add enough mayonnaise to moisten. Put in refrigerator 2 hours. Mix and serve.
Heat oven to 350°. Sprinkle 1/3 cup of the cheese evenly over half of each tortilla. Top cheese with remaining ingredients. Fold tortilla over filling. Place on cookie sheet. Bake about 5 minutes or just until cheese is melted. Serve quesadillas whole or cut each into 3 wedges, beginning cuts from center of folded sides.
In saucepan over low heat, melt peanut butter chips, 1 cup condensed milk and 2 tablespoons butter. Stir occasionally. Remove from heat. Stir in nuts. Spread mixture into a wax paper lined 8-inch square pan. In small pan, melt semi-sweet chocolate chips, remaining condensed milk and butter. Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours or until firm. Turn fudge into cutting board. Peel off paper and cut into squares. Store loosely covered at room temperature.
Reserve 1 cup dry cake mix and set aside. In a large bowl, mix remaining cake mix, 1 egg and oil. Mixture will be crumbly. Mix with your hands. Press into an ungreased 9 x 13-inch pan. Blend softened cream cheese and sugar. Add 3 eggs and rest of dry cake mix, sifted. Beat 1 minute at medium speed. At low speed, slowly add milk and vanilla; mix until smooth. Pour into crust and bake at 300° for 60 minutes. Cool, cover and refrigerate. Cover with Cool Whip.
Cut beef (I use stew beef) into bite sized pieces. Do NOT braise. Combine the beef with soups and sherry. Pour into buttered casserole and cover. Bake at 300 degrees for 3 hours. Clean slice, and saute mushrooms in butter. Add to casserole about 1/2 hour before serving. Serve over rice or mashed potatoes.
In large mixing bowl, sift together cake mix, pudding mix and nutmeg. In another bowl, beat eggs thoroughly; add oil, wine and water. Slowly add egg mixture to dry ingredients. Beat 2 minutes at medium speed. Pour into greased and floured 9 x 13-inch pan. Bake 30 to 35 minutes at 350°.
Cream butter; gradually add sugar and beat until light and fluffy. Add eggs one at a time; beat well. Blend in peanut butter, then flour. Pour into lightly greased 10-inch Bundt pan. Bake at 350° for 60 to 65 minutes.
Grease a 13 x 9-inch baking dish. Preheat oven to 350°. In large bowl, combine all ingredients. Spoon into baking dish. Combine 2 cups crushed corn flakes and 1/4 cup of melted margarine. Sprinkle over potato mixture. Bake 45 minutes or until bubbly.
Add 1 cup boiling water to cherry Jell-O. Take out 1/2 cup and add to 1/3 cup sour cream. Pour into 12 x 8-inch dish (2 quarts). Chill 20 minutes or until set. Add 3 tablespoons cold water to remaining Jell-O and pour on top of first layer. Chill 20 minutes or until set. Repeat with each remaining box of Jell-O.
Heave oven to 350°. In large skillet, cook and stir ground beef, onion and garlic until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, corn, olives and seasonings; heat to boiling. Pour into an ungreased baking dish, 8 x 8 x 2-inch or 2-quart casserole dish. Mix cornmeal, milk and eggs and spoon onto meat mixture. Sprinkle cheese on top. Bake 50 to 60 minutes or until golden brown. Makes 6 to 8 servings.
Mix all ingredients. Cover and refrigerate 2 hours. Serve with Bugles. Makes 4 1/2 cups dip.
Mix the first 3 ingredients together; boil for 7 minutes. Remove from heat. Add peanut butter and marshmallow; mix. Quickly add nuts and flour. Pour into a greased 9 x 13-inch pan. Let cool before cutting. Makes 4 pounds.
Scramble hamburg. Cook rice as directed. Mix hamburg and cans of zucchini. Add 3/4 package of cheese and cooked rice. Mix well. Put all ingredients in casserole dish. Top with remaining cheese. Bake covered at 350° for 20 to 30 minutes.
Mix eggs, milk and baking powder. Soak chicken in mixture. Roll in flour and salt; let set up. Deep fry in peanut oil until golden brown. Sprinkle cashews over chicken.
Shred lettuce in bottom of large flat serving dish or bowl. Sprinkle onion, celery and water chestnuts over lettuce in layers. Break peas apart, still frozen, over the water chestnuts. Spread mayonnaise, like frosting, over top. Sprinkle sugar and grated cheese to completely cover the top. Cover and refrigerate overnight. Before serving, top with bacon crumbles. Do not toss; each serving should go to bottom of bowl and get some of each layer.
Stir together condensed milk, peanut butter, and vanilla. Add biscuit mix, stir well. Shape into one inch balls. Roll in sugar. Place on baking sheet. With thumb, make an indention in center of each ball. Bake in 375° oven 8 to 10 minutes or until lightly browned. Remove from oven and place a chocolate kiss in center of each cookie. Yield: 4 dozen.
Put candy bars in double boiler with 2 tablespoons hot water until melted. Cool 30 minutes. Fold in whipped topping and vanilla. Put in graham cracker crust.
Combine sugar, vinegar, salt, turmeric and celery seed and bring to hard boil. Pour over cucumbers, onions, and banana peppers. Let cool, 1 hour, cover and store.
Grease and flour 2 (9 x 5-inch) loaf pans. Set aside. In a medium bowl, combine strawberries, oil and eggs. Set aside. In a large bowl, combine flour, sugar, cinnamon, salt, soda and nuts. Add the strawberry mixture to dry ingredients; mix just until blended. Bake at 375° for 1 hour.
Sift flour, soda and salt three times. Cream butter and sugar. Add eggs and blend well. Add melted chocolate and walnuts. Add flour and buttermilk, folding in lightly. Add vanilla. Pour into greased angel food pan. Bake at 325° for 1 hour or until done.
Slice zucchini until just tender-crisp; drain and mix with margarine. In separate bowl, mix bread crumbs and Parmesan cheese; save 1/4 cup for topping. Mix together with zucchini. Layer with Mozzarella cheese. Top with cheese and bread crumbs. Sprinkle with paprika. Bake for 30 minutes at 350°.
Remove heart from cabbage. Cover with boiling water; let stand until cabbage is wilted. Separate leaves, being careful not to break. Drain; dry on paper toweling. Melt butter in a heavy skillet; saute pepper, onion and celery 2 minutes. Add cooked rice and sausage to vegetables. Mix well; season. Put about 1/4 cup mixture on each cabbage leaf. Roll with filling inside; fasten edges with toothpicks. Place in a greased baking dish. Add tomato juice, water and whole onion.
Melt approximately 30 vanilla caramels over a double boiler or use one jar of caramel sundae topping. Pour over apples and place mixture in an unbaked 4-inch shell. Combine flour, sugar and cinnamon. Cut in butter or margarine until mixture is crumbly. Add almonds or walnuts if desired and sprinkle mixture over pie. Bake at 375° for 55 to 60 minutes.
Cook the raisins, water, salt, sugar, lemon juice and cornstarch together in a saucepan until thickened. Add butter; cool. Roll in pie crust (as a jelly roll). Bake in a 450° oven until golden brown.
Cook beef, onion and pepper until tender and brown. Season to taste. Add remaining ingredients. Simmer 15 minutes. Place in oven and bake at 350° for 20 minutes.
Cut thin slice from stem end of green peppers. Remove all seeds and membranes. Wash inside and outside. Mix chili beans, corn and catsup; lightly stuff each pepper. Wrap each pepper securely in double thickness, heavy-duty aluminum foil. Cook on medium coals 15 to 20 minutes or grill 3 to 4 inches from hot coals 30 to 40 minutes, turning once. Makes 6 servings.
Combine all ingredients, except marshmallows. Spoon into greased 1 1/2-quart casserole. Cover and bake at 375° for 30 minutes. Uncover and sprinkle with marshmallows. Bake 5 minutes.
Sift flour, soda, salt and baking powder together. Dissolve yeast with sugar in milk. Cut shortening with flour. Add milk to flour. Mix; knead. Roll out 1/2-inch thick. Cut. Brush with melted butter. Let rise in warm place for 2 hours. Bake until brown in a 450° oven. Sweet milk may be used instead of buttermilk.
In a large pot over medium heat, combine oil, onions, celery, red pepper and garlic. Cook, stirring, until onions are slightly soft. Add stock, beans, carrots, bay leaves, basil, marjoram, oregano, thyme and pepper. Bring mixture to a boil over high heat. Reduce heat and cover. Simmer 20 minutes. Add squash and tomatoes and simmer 5 to 7 minutes longer or until carrots and squash are just tender. Discard bay leaves. Serves 24. Keeps refrigerated 3 to 4 days.
Cut bacon into small pieces. Fry until crisp. Put sauerkraut into frypan. Dice apple and onion and add to sauerkraut. Bring to a simmer for 1 hour, adding water as it simmers. At this point, add the fried bacon, bacon grease and brown sugar. Simmer 1 hour. Always add water right from the start, and as you go along. This is important so that the Kapusta won't stick to bottom of pan and burn. Stir occasionally.
Preheat oven to 350°. In small bowl, combine milk, eggs, flour, salt, pepper and nutmeg. Mix well; set aside. Alternately layer onions, broccoli and cheese in pie shells. Pour egg mixture over layers. Place pies on cookie sheet and bake in preheated oven for 50 to 60 minutes. Let stand 10 minutes before cutting.
Bring sugar and water to boil. Add cherry pie filling and return to boil. Remove from heat and add cherry jello, pineapple, lemon juice and Coke. Mix and pour into 9 x 13-inch pan. Top with nuts if desired. Cool.
Mix together real good in extra large bowl. Put 2 to 3 tablespoons mix to each cup hot water. Very good. Full bodied taste. Makes enough to share with your friends!
Cook onion and zucchini until almost tender. Combine with soup, sour cream and carrots. Prepare stuffing according to package directions. Grease a 7 x 12-inch pan. Place half the stuffing in bottom of pan and top with vegetable mixture, then with remaining stuffing. Cover with foil and bake at 350° for 30 minutes. Makes 4 servings.
Preheat oven to 450°. Generously butter loaf pan. Combine 2/3 cup milk with the eggs; beat well and set aside. In medium saucepan over low heat, combine remaining milk with the butter; bring just to a simmer. Increase heat slightly; add the cornmeal in a steady stream, stirring constantly. Stir in salt. Remove from heat; pour in egg mixture. Whisk until smooth. Add chilies; whisk to combine. Sprinkle baking powder over all; continue whisking to combine. Pour batter into dish; bake until puffy and golden, about 30 minutes. Serve immediately.
Thaw frozen fish. Place fish in shallow dish. Combine oil, parsley, lemon juice, onion, mustard, salt and dash of pepper. Pour over fish. Let stand at room temperature for 2 hours, turning occasionally, or marinate in refrigerator 4 to 6 hours. Drain, reserving marinade. Place fish in well-greased wire broiler. Grill over medium-hot coals until fish flakes easily when tested with a fork, 5 to 8 minutes longer. Makes 6 servings.
Mix all ingredients, except 1 cup pecans. Shape into 2 large balls and roll in 1 cup pecans.
Mix all ingredients and pour into pie shell. Bake for 15 minutes at 400°. Reduce temperature to 350° and bake another 35 minutes.
Cook and bone chicken. Mix chicken with mushroom soup, celery soup, cream of chicken soup and chicken broth. Put in a 9 x 12-inch casserole dish with onion, potatoes, carrots and peas.
Sift together the flour, baking powder and salt. Blend shortening with sugar, creaming well. Blend in egg yolks and milk; beat well. Add the dry ingredients all at once; stir until mixture forms a dough. Press into bottom of well-greased 9-inch round layer pan. Chop pecans; reserve 2 Tbsp. for Meringue. Sprinkle remainder over dough. Bake at 375° for 12 to 15 minutes. Cool. Heat pie filling and add almond extract. Cool. Transfer the cookie circle to baking sheet. Beat egg whites until soft mounds form. Add 1/4 c. sugar gradually, beating well after each addition. Beat until meringue stands in stiff straight peaks. Drop meringue by tablespoonfuls around edge on top of circle. Sprinkle with reserved pecans. Bake at 350° for 12 to 15 minutes. Fill center with cherry filling.
In 9 x 13-inch pan, break 1/2 of angel food cake in bite size pieces. Beat egg yolks and butter until creamy. Add powdered sugar; beat well. Fold in Cool Whip. Spread 1/2 on cake pieces. Top with 1/2 of candy bars. Repeat the 3 layers. Chill.
Mix ingredients in a bowl. Get oil hot. Put iron in bowl and into hot oil until golden brown. Remove and dust with powdered sugar.
Cut tomatoes crosswise in 3/8-inch thick slices. In small bowl, beat eggs, salt and pepper until frothy. In separate small bowls, place bread crumbs and flour.
Soak lentils in some hot water for 1 hour. Drain and place in a saucepan; cover with water by 2 inches. Bring to a boil; add 1/2 teaspoon of salt. Reduce heat and simmer 30 minutes or until tender. Saute chopped onion in 1 tablespoon of olive oil until golden. Add cumin, cinnamon and rice. Stir to coat with oil. Add water and lentils with their liquid, 1/4 teaspoon of salt and pepper. Stir; bring to a boil. Reduce heat and cover. Cook 25 minutes, until liquid is absorbed.
In heavy saucepan, blend flour into butter until smooth. Cook over low heat for 2 minutes. Gradually add milk; cook, stirring constantly, over moderate heat until thickened. Stir in cheese with a whisk. Take 1 cup of sauce and blend into beaten eggs, then add to remaining sauce, stirring constantly for about 1 minute. Stir in lemon juice, salt and pepper. Arrange toasted bread on pan. Top each bread slice with slice of turkey and 1/2 cup of sauce. Garnish with grated cheese, if desired, and a slice of crisp bacon or bacon chips. Cook 1 minute in moderate oven.
Peel and mash avocado flesh. Mix with all other ingredients and pile into serving dish. If you are not serving immediately, cover with foil or plastic wrap and refrigerate. Serve as dip with tortilla chips or use as a sauce or salad.
Preheat oven to 325°. Grease 9-inch pan. Mix together flour and baking soda in small bowl. In a small saucepan, combine sugar, butter and water. Bring to boil. Remove from heat. Stir in 1 cup of chocolate chips and vanilla until mixture is smooth. Transfer mixture to bowl. Cool completely. Stir in eggs one at a time and beat well. Stir in flour mixture until smooth. Add remaining chips and nuts. Bake until toothpick inserted in center comes out clean (30 to 35 minutes). Test for them to be done. Cool 2 to 3 minutes before handling.
Squeeze all water out of spinach (do not cook). Add to other ingredients; let set 8 hours, if possible. Use with Hawaiian bread or other chips.
Brown beef. While beef is browning, cook carrots, corn and beans. Bring to a boil for 5 minutes; drain. Drain oil from beef. In a bowl mix beef and vegetables. Pour into a deep pie pan. Spread the mashed potatoes on top. Cook in oven at 350° for 20 to 30 minutes or until the potatoes are slightly brown.
Combine lukewarm water and yeast. Mix hot water, salt, sugar and shortening. After cool, add yeast mixture. Add 8 cups flour. Stir until mixed. Let stand 10 minutes; stir again. Repeat 4 times. Separate into 4 equal parts. Let rest again for 10 minutes. On floured board, take one part and make rectangle, then roll and press edges. Place on greased cookie sheet. Repeat with rest of dough. Place 2 rolls per sheet. Score top 4 or 5 times. Cover with cloth and let rise 1 1/2 hours. Bake in hot oven at 400° for 30 minutes. After removing from oven, take oleo or butter and grease top of loaves. This recipe has been doubled because I make 4 loaves at a time and store loaves in the freezer.
Heat oven to 350°. Grease bottom only of 13 x 9 x 2 pan. Mix together brownie mix, water, oil and egg. Add in sour cream and frosting. Mix well and spread evenly in pan. Sprinkle pecans and chocolate chips over top. Bake approximately 42 to 52 minutes or until toothpick comes out clean. Cool and cut into squares.
Marinate venison overnight in vinegar, salt and 2 cloves of garlic; cover with cold water. Place venison in crock-pot after draining liquid. Add chopped garlic, onion, brown sugar, salt and pepper to taste, Worcestershire sauce, mustard, vinegar and tomatoes. Cook on high until tender. Serve over noodles or rice.
Press rolls in the bottom of a cookie sheet and bake according to directions. Let cool. Mix together mayo, cream cheese and dressing. Spread over crescent rolls. Shave carrots, broccoli and cauliflower and sprinkle on top. Makes 2 cookie sheets. Do not prepare ahead of time.