HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat ingredients for 5 minutes. Divide into 3 cake pans or one 9 x 13-inch pan, oiled and floured. Bake at 375° for 20 minutes.
Place boneless chicken on bottom of Corning Ware dish. Place 1 slice of cheese over each chicken breast. Spread mushroom and celery soup over chicken. Sprinkle stuffing mix over top. Bake at 350° for 1 hour.
Put cherry pie filling in bottom of 8-inch square cake pan. Mix oats, brown sugar and flour with butter. Sprinkle over cherry filling; add nuts. Bake in a 350° oven for 35 to 40 minutes.
Season; marinate or tenderize beef to taste (if desired). Place beef and all other ingredients into crock-pot and stir; mix well. Cook on high for 5 to 6 hours or until beef is cooked to your preference. Serve over buttered noodles, rice, pasta or mashed potatoes.
Drop on cookie sheet and brush with beaten egg. Bake at 375° for 8 to 10 minutes.
Dice apples (with or without peelings) in greased baking dish. Pour slightly beaten eggs over apples. Combine the rest of the ingredients separately and pour over apples and eggs. Bake for 40 to 45 minutes at 350°.
Combine 2 tablespoons olive oil, garlic and red pepper flakes in a small skillet. Cook over low heat, stirring, until garlic begins to sizzle. Remove from heat. Place a vegetable steamer over 1 inch of water in a medium size saucepan. Add potato; cover and steam until almost tender, about 5 minutes. Add broccoli and salt; cover and steam until broccoli and potato are tender, about 5 minutes more.
Combine egg and water. Dip steak in egg and water mixture. Roll in flour and brown on both sides. Cover and cook for 30 minutes on low heat. Remove meat from cooking pan. Put rest of seasonings and 1 c. of flour to pan and stir until brown. Add milk, stirring until thickened. Boil 2 minutes.
Beat the oil and eggs until you have a "frothy" mixture. Add sugar and vanilla. Blend well. Add the flour, baking soda and cinnamon. Fold in the apples. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour.
Pound each turkey cutlet into 1/8-inch thickness; set aside. In pie plate with fork, beat eggs with milk until well blended. On waxed paper, place bread crumbs. Dip cutlets in egg mixture, then in crumbs, to coat on both sides. In 12-inch skillet over medium-high heat in hot butter or margarine, cook turkey cutlets until browned on both sides, adding more butter or margarine if necessary. With slotted pancake turner, remove cutlets to plate; keep warm. Reduce heat to low. Squeeze juice of 1 lemon (or to suit taste) into drippings in skillet; stir in water, chicken flavor bouillon and salt until well mixed, scraping to loosen brown bits from bottom. Return turkey cutlets to skillet; cover and simmer mixture 15 minutes or until cutlets are fork-tender.
Heat oil in a large saucepan and saute onion until soft. Add 1 can undrained black beans and heat through on low heat. Mash beans with a potato masher to make a thick mixture. Add remaining cans of undrained beans and simmer for 10 minutes. Cook the yellow rice according to package directions and serve the beans over the hot rice.
Mix together: let sit 30 minutes: 1 cake yeast pack, sugar, and milk. Add: eggs, salt, flour, and butter. Let stand overnight without refrigeration. Next morning, cut dough into fourths and roll to size of 9 inch pan-1/2 inch thick. Cut pie into 8 wedges. Roll large end to small. Place on well greased cookie sheets. Let stand until ready to bake (can wait 8-12 hours). Bake at 400° for 10 minutes. Brush with melted butter when removed from oven.
Combine olive oil, garlic and pepper. Cook over moderate heat until garlic is lightly golden. Stir in tomatoes and simmer 15 minutes. Add cooked pasta to tomato sauce. Add vodka. Reduce heat to low and add cream. Cook for 2 minutes and serve topped with parsley.
Mix all ingredients except bacon or ham. Bake, covered, 20 minutes at 350°. Remove. Top with bacon or ham. Return, uncovered, until bacon or ham is brown. Serves 50.
Mix and bake at 325° for 1 hour in greased Bundt pan.
Cut carrots in 2-inch pieces or in thick slices. Mix all ingredients together. Place in medium-sized pan. Cover; cook for 10 to 15 minutes or until carrots are tender. Uncover and cook until heavy syrup is formed. Be careful not to burn.
Cook broccoli until done; drain. Spray dish and place broccoli on bottom, then chicken. Combine soup, lemon juice and mayo in a bowl and microwave until partly warm. Pour over broccoli and chicken. (Loosen so soup can go down through.) Top with bread crumbs and drizzle with melted margarine. Bake 35 minutes until bubbly at 350°. (Cover and take off for last 15 minutes.) Serve over rice.
Combine all ingredients except corn flakes. Melt on low heat until melted, then on high until it comes to a full boil. Add crushed corn flakes. Drop by spoonful on waxed paper.
Wash and drain chicken. Put chicken in roasting bag and place in oblong baking dish. Pour sauce over chicken and seal bag. Cut 3 small slits in bag and bake at 350° for 30 to 45 minutes.
Open beans; drain water off. Put about 1 cup water, butter and dash of salt and pepper and cook until tender or until water is gone.
Mix all ingredients together. Put into baking dish and bake at 350° for 1 1/2 hours. Serves 8 to 10.
Butter a 13 x 9-inch pan. Melt margarine in a heavy saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat for 3 minutes after melted, stirring constantly. Remove from heat. Add cereal. Using waxed paper, press mixture evenly into a buttered pan. Cut when cool. Yield: 24 squares, 2 x 2 inches.
Mix jello, pineapple and sugar all together. Let come to a boil. Chill until thickened. Add marshmallows, coconut and whipped cream or Cool Whip. Mix together and let chill. Top with nuts, if desired.
Put hamburg raw or cooked on bottom of 1-quart casserole. Add onions, mushrooms and green pepper (if wanted). Pour soup over top. Pour Tater Tops over top. Cook 1 hour. May freeze it ahead. Good if some frozen peas are added.
Brown ground beef and onion; drain. Cook noodles as directed on package. Mix noodles in ground beef. Add both cans of soup. Pour into casserole dish. Add grated cheese and heat in oven at 350° until cheese melts. Makes 6 servings.
Cream together shortening and sugar. Add eggs, molasses and vinegar or lemon juice. Sift together flour, ginger, cinnamon and salt. Add soda to cup of hot coffee and add alternately with flour and creamed mixture. Drop by teaspoon on greased pan. Bake 8 to 10 minutes at 375°.
Combine first 4 ingredients; cover and set aside for 24 hours. Add next 2 ingredients and beat well. Add remaining ingredients and spread in a greased and floured 15 1/2 x 10 1/2-inch cookie pan. Bake 30 to 35 minutes at 350°. Cool and cut. Will keep 3 weeks if stored in airtight container and kept at room temperature. These freeze well also. If you like fruit cake, you'll love these.
Into a well-greased 9 x 13-inch pan, dump 2 cans pie filling. Sprinkle cake mix over filling. Slice margarine over cake mix to dot. Sprinkle with pecans and cinnamon. Bake at 350° for 40 minutes.
Put into bottom of 1 pie shell the sweet potatoes. Add butter on top. Sprinkle cinnamon, white sugar and water on butter, then put on top layer crust. Bake 1 hour, until brown, at 350°. Put holes in top crust.
Combine sugar, corn syrup and water in a small saucepan. Cover and place over moderate heat (about 250°) until mixture just starts to boil. Uncover and boil rapidly without stirring until candy thermometer registers 242°, or until a small amount of mixture spins a 6 to 8-inch thread. As mixture boils, beat egg whites until stiff peaks form. Gradually pour in hot syrup in a thin stream. Beat at medium speed until all syrup is added. Add vanilla; continue beating at high speed until stiff peaks form. Makes enough frosting for two round 8 or 9-inch layer cake or one 9 x 11 x 1/2-inch cake.
Cut pickles crossways (chunks) and put	in large bowl. Combine sugar and water. Bring to a boil in small pan. Stir constantly until sugar is dissolved. Remove from heat and add celery seed. Add a few drops green food coloring	to syrup. Pour syrup over cut pickles. Let stand at room temperature for about 4 hours, stirring every 1/2 hour.	Pour back into pickle jar and refrigerate. The longer these set the crispier they get.
Peel and cut bananas lengthwise in a bowl. Add 3 scoops of ice cream. Slice the bananas on top of ice cream. Put 3 scoops of ice cream, then an extra scoop in center with cherry on top.
Mix slightly beaten eggs, and add sugar, salt and milk. Add vanilla and nutmeg, if desired. Pour into unbaked pie shell and bake at 450° until crust begins to brown. Then reduce heat to 350° and bake custard until firm, about 45 minutes.
Beat together eggs and sugar; add pumpkin, water, oil, salt, cinnamon, baking powder and beat well. Add flour slowly, beat well. Add raisins and nuts, blend well with spoon. Pour into 4 greased and floured loaf pans, filling each 2/3 full. Bake at 350° for 1 hour. Delicious served warm with butter. May be frozen after cooling.
Preheat oven to 375°. In large mixer bowl, cream butter, sugar, egg yolk and vanilla until fluffy. Add flour, potato chips and nuts. Mix well. Drop by rounded teaspoonful on ungreased cookie sheets. Grease bottom of glass and dip into sugar and use to flatten dough. Top with nut and bake for 8 to 10 minutes. Cool slightly before removing from cookie sheet. Makes about 3 1/2 dozen.
Fry hamburger and drain grease. Combine rest in Dutch kettle on the stove and heat to boiling, then cover pan and simmer for 30 minutes. Take out bay leaf before serving.
Combine the peaches and the sugar and let stand in a cool place overnight. Boil gently, stirring frequently, until the fruit is clear and the syrup thick, about 45 minutes. Pour into hot, sterilized jars and seal.
Combine milk, shortening, sugar and salt in a small saucepan; heat until shortening melts. Cool to lukewarm. Dissolve yeast in warm water; beat in eggs and milk mixture. Beat in 4 cups of flour until smooth. Stir in raisins; add enough more flour to make a soft dough. Knead on floured surface until smooth and elastic. Place in large greased bowl, turning once to coat with shortening. Cover and allow to rise in a warm place until double in bulk.
Place chicken breasts in shallow baking dish. Place 1/2 slice cheese on each breast. Mix soup, juice, mayo and wine. Pour this over cheese and sprinkle all with crushed croutons. Bake at 300° for 1 to 1 1/2 hours.
Sprinkle gelatine on water to soften. Place over low heat and stir until gelatine is dissolved. Remove from heat and add salt, lemon juice, Worcestershire sauce and cayenne pepper. Cool. Stir in mayonnaise. Fold in remaining. Turn into a 3 cup mold or individual molds and chill until firm. Unmold by dipping mold in warm water. Garnish with salad greens and green pepper or parsley.
Peel potatoes or leave skins on. Cut into 1 1/2 inch cubes. Parboil until edges are transparent. (Do not overcook.) Drain. While still hot pour into a large casserole. Add onions (chopped), Velveeta (cubed), bacon bits, mayo, salt and pepper; mix well. Cover and put in refrigerator overnight. (You can cook right away, but not as good.) Uncover and cook at 375° for 1 hour to 1 1/2 hours. (Do not stir while baking.) Everything will melt together near the end.
Heat sugar and syrup in a big saucepan on medium heat. At the first boil (it will foam up) quickly add peanut butter, then cereal. Stir. Turn fire off and spoon on greased foil.
With meat hammer, pound breasts several times. Beat egg and small amount of milk. Put flour in one bowl and bread crumbs in another. Place 1 slice ham and 1 slice cheese on each breast. Roll and secure with toothpick. Roll first in flour, then egg, then bread crumbs, coating well. Fry in oil until crisp. Place in baking dish; add chicken broth to cover bottom. Bake at 350° for 1 hour.
Remove skin, rinse and pat dry. In a plastic bag, combine Parmesan cheese, flour, paprika, salt and pepper. Slightly whip egg whites and milk. Add Tabasco if you like. Dip chicken into egg mixture. Place pieces in plastic bag, close and shake to coat chicken. Place chicken in a 9 x 13-inch pan sprayed with Pam. Bake at 375° for 25 minutes. Delicious served with wild rice or fettucini noodles. Serves 4. 230 calories.
Grease shallow casserole dish. Layer in this order: cracker crumbs, well drained asparagus and mushroom soup. Use a teaspoon and just spoon about; do not smooth out and leave in little heaps. Add grated cheese, salt and pepper to taste. Place another layer of cracker crumbs and pour milk over all, almost to the top of the dish. Sprinkle with almonds, if desired. Bake at 350° until bubbly hot.
Dredge steaks well with flour. Brown floured steaks in butter. Add onions (or onion soup), mushrooms, beef bouillon and water to cover. Add wine and cook over low heat for 1 to 1 1/2 hours. Fold in sour cream just before serving. Serve over cooked noodles or rice.
Combine. Bring to a hard boil and pour over first 4 ingredients. Stir occasionally to be sure all cabbage is covered with vinegar. Store at least overnight in covered container in refrigerator. Keeps indefinitely.
Mix and spoon over peaches. Bake at 350° for 25 minutes.
Heat 2 inches of oil to 375°. Mix corn meal, flour, baking powder, soda, salt and pepper. Beat eggs and buttermilk and add to dry ingredients. Blend in onions. Drop by tablespoon in hot oil and fry until golden brown.
Soften oleo; mix with dry yellow cake mix and chopped pecans. Spread in a 9 x 13-inch pan. Pour over top 1 can of pie filling. Sprinkle over top of this a mixture of 1/2 cup sugar and 1 teaspoon cinnamon. Beat 1 egg and 1 cup sour cream; spread over top. Bake at 350° for 30 to 40 minutes.
Beat eggs, sugar and vanilla together. Add scalded milk. Scald means to heat milk just to the boiling point, but do not allow to boil. The pan used for scalding is easier to clean if rinsed out with hot water before adding milk.
Set aside 1/4 cup of walnuts for topping. Mix all pie ingredients together and pour into a baked pie shell of your choice or into a prepared graham cracker crust. Refrigerate 4 hours before serving.
Combine all ingredients except pie crust. Pour into 9 x 13-inch pan. Mix pie crust according to package directions. Roll out to fit 9 x 13-inch pan. Bake at 350° for 1 to 1 1/2 hours until crust is golden brown.
Preheat oven to 350°. Combine all ingredients and turn into a buttered casserole dish. Bake 30 to 35 minutes. Serve warm with whipped cream or ice cream.
Press ground beef into bottom of 2 1/2-quart casserole dish. Sprinkle with evaporated milk, salt and pepper. Layer potatoes, onion, soup and cheese over top. Bake, covered, at 350° for 1 hour.
Blend all together. Take whatever you like: ham, onions, peppers, spinach, etc. Fry up in pan. Cook slightly. Add your seasoning, salt and pepper. Pour into pie crust. Add Swiss cheese or Mozzarella. Bake 1/2 hour at 375° uncovered until golden or until knife comes out clean.
Mix all ingredients well. Drop by tablespoon on cookie sheet and bake until golden brown, approximately 20 minutes at 350°. Do not overbake. Makes 2 dozen.
Make sandwich with crackers and peanut butter. Melt almond bark according to package directions. Dip crackers into chocolate and put on wax paper to harden.
Combine first 3 ingredients for crust. Bake at 350° for 15 to 20 minutes in a glass 13 x 9-inch baking dish. Cool.
Boil for 1 minute the margarine, cocoa, milk and sugar. Remove from heat. Quickly stir in the peanut butter, oats and coconut. When thoroughly mixed, drop by spoonfuls on waxed paper to cool.
Mix all together well. Roll out and use cookie cutters. Bake at 350° for 10 to 15 minutes. Decorate with frosting and colored sugars.
Cream together. Roll into 8 logs about 4 inches long and 1 inch wide. Put in freezer overnight. Must be frozen solid. Melt 1 pound package of caramels in a double boiler. Remove 1 log roll from freezer at a time. Cover with caramel and place whole pecans on it. Cover entirely with pecans. It is easier to do 1/2 of log completely, then do other end. When caramel is set, roll in plastic wrap and put in covered can. Can be stored 1 to 2 months.
Serve at breakfast with scrambled eggs, gravy, peach jelly, milk, coffee and juice, 1/2 wild turkey breast, cut into small thin strips. Season with Lawry's seasoned salt and pepper. Very little salt, but lots of pepper. Flour turkey in Ziploc bag. Place turkey in bowl of milk. Flour turkey again in Ziploc bag. Fry at 380° until golden brown.
Boil sugar, water and Karo syrup until ball forms from a drop in very cold water. Ball should be very hard, then pour over egg whites that have been beaten to form peaks. Beat mixture until it is hard to turn (when candy isn't glossy). Add vanilla and nuts. Pour onto buttered platter or cookie sheet. Spread evenly with a knife and chill.
Combine all ingredients and bake for 2 1/2 to 3 hours at 250°, stirring occasionally. Put in hot jars and seal. Yields 5 pints.
Dip steaks in egg, then into bread crumbs to coat. Heat frying pan; melt 2 to 3 teaspoons butter in pan. Once butter is almost melted, add a little oil to keep the batter from burning. Then fry meat (be careful as the meat will fry very quickly).
Mix dry ingredients together. Add oil, vinegar, water and vanilla. Blend until smooth. Fold into 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Mix first four ingredients. Add remaining ingredients. Bake at 350° for 12 to 15 minutes.
Cook and drain sausage, crumbled. Put layer of bread cubes in bottom of dish. Cover with layer of sausage; continue alternating layers, ending with sausage. Mix grated cheese, eggs, milk, salt and mustard. Mix well and pour over sausage and bread. Let mixture set overnight in refrigerator, covered. Bake, uncovered, at 350° for 25 to 45 minutes in 8 x 12-inch pan. Can be doubled.
Combine dates, sugar and 2 tablespoons flour in saucepan. Boil until thick. Cool. Cream shortening and brown sugar. Beat in eggs, add soda in hot water. Blend in vanilla. Stir in 1 3/4 cups sifted flour. Add salt to taste and nuts. Spread 1/2 of mixture in bottom of greased 9 x 12-inch pan. Cover with orange slices, cut lengthwise in thirds. Spread date mixture over orange slices and top with remaining batter. Bake, cool and cut in bars.
Mix apples, sugar and cinnamon. Pour into 9-inch unbaked pie shell; dot with butter. Add top pastry crust. Press edges together. Cut small slits for steam to escape. Bake in preheated 425° oven for 50 minutes.
In 9 x 11-inch cake pan stir dry ingredients together. Make 3 holes in mix and add oil in one, vinegar in another and vanilla in another. Pour water over all and stir a little. Don't overmix. Bake in 350° oven for 35 minutes.
Spray large pan heavily with Pam. Put in chicken pieces. Put Swiss cheese over all the chicken. Mix each can of soup with 3/4 cup of water. Pour soup over all. Sprinkle dry dressing on top. Cover with foil. Bake at 400° for 2 hours.
Preheat oven to 350°. Combine all ingredients, except ketchup and honey and mix well. Turn mixture into a 7 or 8-inch loaf pan. Bake at 350° for 40 minutes, until firm and brown on top. Combine ketchup and honey. Spread evenly over top of loaf and bake 5 minutes longer. If desired, serve with no-salt ketchup. Yields 6 servings.
Combine all ingredients, except melted margarine, and put in a greased baking dish. Pour half of the melted margarine over top of casserole. Put uncovered dish in oven and bake about 15 minutes at 350°. Pour remainder of margarine over casserole and finish baking until mixture is firm (approximately 30 minutes).
To make the pudding: In a medium, heavy saucepan, combine 1 1/2 cups sugar, milk, egg yolks and flour. Whisk together until smooth. Place over medium heat and cook, stirring constantly, until thickened, about 6 to 8 minutes. Add vanilla and butter and stir well. Line a 1 1/2-quart baking dish with half the vanilla wafers; top with half the coconut. Pour half the custard on top of that. Repeat all three layers.
Mix ingredients. Pour into a greased casserole dish. Crush 1 roll of Ritz crackers fine and sprinkle on top. Melt 1 stick of margarine and pour over crackers. Bake at 350° for 35 to 45 minutes.
Combine butter and sugar; cream until light and fluffy. Add eggs and sour cream, mixing well. Combine flour, baking powder, soda and nutmeg; add to batter and mix well. Pour batter into a greased and floured 13X9X2 inch baking pan. Combine brown sugar, pecan and cinnamon, mix well and sprinkle evenly over batter. Cover and chill overnight; uncover and bake at 350° F. for 35 - 40 minutes or until cake tests done. Makes 15 servings. (Note: For a truly deluxe coffee cake, increase topping mixture to 1 cup of brown sugar and 1 cup of pecans. Cinnamon stays the same.)
Preheat oven to 350°. In a very large mixing bowl, combine oil, eggs and vanilla. Add sugar; mix well. In a separate bowl, combine flour, soda and salt. Add to sugar mixture, beating until blended. Stir in corn flakes, oats, chocolate chips and nuts. Drop by tablespoonfuls 3-inches apart onto a lightly greased cookie sheet. Bake until light brown, 9 to 10 minutes. Cool slightly on cookie sheet and remove to wire rack to cool completely. Yield: 9 dozen.
Sift sugar, flour, soda and cinnamon together and set aside. In saucepan, mix water, oleo, oil and cocoa. Heat to boiling, then remove from heat. Add milk, eggs and vanilla to flour mixture, then add rest of ingredients and mix well. Pour into greased and floured pan. Bake at 400° for 20 minutes.
Cream butter, shortening, sugar and eggs; add flour, cream of tartar, soda and salt. Roll into 1-inch balls and roll in cinnamon and sugar mixture. Place on cookie sheet. Bake at 400° for 8 to 10 minutes. Do not brown cookies. Makes 6 dozen. Can use colored sugar crystals for Christmas decor.
Mash potatoes; add melted butter, salt and orange juice; beat until light and fluffy.
Heat oven to 350°. Combine 2 cups flour, oats, brown sugar, soda and salt in a large bowl. Add margarine and beat at low speed of an electric mixer until mixture is crumbly. Press half of mixture in a greased 13 x 9 x 2-inch pan. (Reserve remaining crumb mixture.) Bake at 350° for 10 minutes. Remove from oven. Sprinkle with chocolate chips and pecans.
Blend all ingredients. Make small bite-size balls. Lay on wax paper and refrigerate 30 minutes.
Make Parmesan cream sauce first. In saucepan, melt butter over low heat; add flour, blending into a smooth paste. Add salt, nutmeg and pepper and blend well; cook 2 minutes or until bubbly. Over medium heat, stirring constantly, gradually add milk and cook until mixture boils and thickens. Reduce heat to low; simmer 3 to 5 minutes. Stir in Parmesan cheese. Remove from heat; set aside.
Brown ground beef and drain. Add in salsa and a little water to prevent burning and to thin salsa a little. Simmer for 10 minutes, stirring occasionally. Sprinkle cheese on top and let it melt in. Enjoy using chips to help scoop it up.
Sprinkle bacon, cheese and onion in bottom of crust. Mix remaining ingredients in blender, mixer or processor. Pour over ingredients in pan. Bake at 350° for 50 to 55 minutes. Should be golden brown and knife inserted comes out clean. Let stand 5 to 10 minutes before cutting.
Shred lettuce in large bowl. Layer pepper, onion and peas on top of lettuce. Spread Miracle Whip on top and seal. Sprinkle with bacon bits. Sprinkle sugar on top. Shake Parmesan cheese on top. Refrigerate at least 8 hours. Keeps two days.
Combine all ingredients. Bake covered for 4 hours at 275°. Pull meat apart. Serve on toasted hamburger buns.
Preheat oven to 350°. Combine crumbs and oleo. Press firmly on bottom of 9-inch spring-form pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in condensed milk; add eggs, vanilla and flour. Mix well. Divide batter in half. Add chocolate to 1/2 of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter. Bake 50 minutes until center springs back when touched. Cool. Top with Chocolate Glaze.
Mix in order given. Roll in ball in hand. Place on cookie sheet. Bake 375° for 10 to 20 minutes.
Cut corn off ears. Mix all ingredients. Bake in oven at 300° for 1 hour. Stir every 15 minutes. Cool, package and freeze.