HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs until foamy. Stir in next 4 ingredients. Mix together 1/2 teaspoon cinnamon and next 5 ingredients. Gradually add to first mixture until well mixed. Stir in 1 cup nuts and the fruit. Spread in a well-greased 9 x 5 x 3-inch loaf pan. Mix remaining nuts, cinnamon and brown sugar and spread evenly over batter and press in a little. Bake in a preheated 350° oven for 1 hour. To keep from overbrowning, spread foil over top last half an hour. Turn out on side on a rack to cool. Can be frozen.
Rinse peas under cold water in colander. Drain well. In bowl toss the macaroni with the peas. Add the onion, celery, dill pickles, cheese, celery seeds, onion powder, garlic powder, and pepper. Toss and mix well. Add mayo and a little celery salt. Toss well and taste. Adjust seasonings to your taste.
Mix dry ingredients (salt, flour, sugar, baking soda, baking powder and cinnamon); set aside. Combine wet ingredients. Add dry ingredients to wet and beat 2 minutes on high. Place in greased loaf pan. Bake at 325° for 1 hour or until raised area in center is moist, not wet.
Sift flour, sugar, baking powder and salt together in bowl. Add oil, milk and egg; blend together until smooth. Add cherries and mix together. Pour into 9-inch prepared pan. Bake at 375° for 25 minutes or until done when tested.
Combine all ingredients (except soup) in order listed. Mix well. Form into patties. Roll lightly in flour and brown on both sides in butter. Pour soup and 1 can water over meat patties. Simmer, covered, for 45 minutes, temperature about 250° in electric skillet.
Mix all ingredients together and bake uncovered 1 hour at 350°. You can prepare this dish the night before. Just cover and refrigerate before cooking. If baking in a glass dish, let cold dish warm to room temperature before placing in a hot oven!
Soften cream cheese and blend with milk. Mix other ingredients with this except nuts. Pat into an 8-inch pie dish. Spread walnuts over top. Bake at 350° for 15 minutes. Serve hot with crackers.
Cook ground beef and onion. Drain. Mix brown sugar, ketchup, Worcestershire sauce and mustard. Combine with ground beef and beans. Bake at 350° for 1 hour. Stir occasionally.
Place each nut coated with batter onto greased pan. Bake at 250° for 25 minutes.
Put deer meat in crock-pot. Add all the other ingredients and cook 8 hours on low heat. This is good to put on at night and it's ready for your lunch the next day.
In medium saucepan, combine first 3 ingredients. Boil until it reaches the soft-ball stage. Add vanilla, baking soda and raw peanuts. Boil until it reaches the hard-boiled stage. Remove from heat and pour directly on greased (buttered) cookie sheets. Cool completely and crack the candy. Store in airtight container.
Dice all vegetables. Place all ingredients in roaster. Cover and bake at 250° for 4 1/2 hours.
Boil pasta and drain. Saute garlic in the olive oil until golden (be careful not to burn or scorch the garlic.) Add chicken broth and parsley to the pan; stir briefly, then add cooked pasta to the pan and stir briefly. Add freshly grated Parmesan or Romano cheese to taste and serve.
Cream the shortening until light, adding sugar. Add eggs, beating after each one. Add molasses and coffee. Sift flour with spices and 1 teaspoon salt. Stir into creamed mixture. Add fruit and nuts. Bake in a large pan at 275° for 3 hours. Will keep forever.
Place in a bowl and mix well. Add cooled custard to this mixture and beat until light and fluffy. Spread on cooled cake.
Mix the pudding and pineapple together well. Add all but the Cool Whip and mix thoroughly. Fold in the Cool Whip and refrigerate for 1 to 3 hours before serving.
In a big bowl, mix all dry ingredients. Melt white chocolate and pour over dry mixture until they are mixed and covered in white chocolate. Quickly pour out onto wax paper. Let harden, then break into pieces.
Clean and peel potatoes. Slice potatoes into thin slices, but not all the way through. Put potatoes in a baking dish. Sprinkle with salt and drizzle with butter. Then sprinkle with chives. Bake at 425° for about 50 minutes. Remove from oven and sprinkle with cheeses. Bake 10 to 15 minutes longer, until lightly browned, cheeses are melted and potatoes are soft inside.
Boil oleo, brown sugar and pecans for 3 minutes; pour over graham crackers. Put in oven just a few minutes.
Sift flour, whole wheat flour, sugar and soda together. Mix remaining ingredients and blend with dry ingredients. Steam steadily, but not hard for 2 hours. Turn out of pan. Serve hot or cold with any sauce desired.
Mix flour, cocoa, soda, salt and spice. Cream butter, sugar and apples together. Add to flour mixture; mix well. Bake in tube pan at 350° for 1 1/2 hours. It may not take that long.
Preheat oven to 425°. Arrange pizza dough side by side. Shape into a circle. Press seam to seal. Combine mayonnaise, season mix and garlic. Spread over crust. Top pizza with half of Mozzarella cheese. Sprinkle broccoli, bell pepper, carrot and olives over pizza. Top with remaining Mozzarella cheese. Grate fresh Parmesan over pizza. Bake 18 to 22 minutes. Let stand 10 minutes, then serve. Enjoy!
Melt butter in 10-inch skillet over low heat. Add mushrooms, green pepper and onion. Saute over medium heat until tender (3 to 4 minutes). If ham is water cured, microwave for 2 minutes; drain. Add to skillet; saute 1 minute. In medium bowl, combine eggs and water. With electric mixer on high, beat until frothy. Pour into skillet. Shake skillet vigorously to settle the eggs. Cook over medium heat 3 to 4 minutes. Lift edge of set egg mixture with a metal spatula, tilt skillet gently toward opening to let uncooked egg to flow underneath. Repeat at other edge points until there is only a small egg flow. Cover skillet with 10-inch plate. Invert plate, mixture, skillet slide mixture back into skillet. Return to heat. Sprinkle with cheese; cover. When cheese is melted, slide frittata onto serving plate. Serves 4.
In blender, chop cranberries. Drain pineapple; add to cranberries. Mix in sugar. Chill 1 to 2 hours in refrigerator. Add whipped cream and marshmallows.
Drain fruit. Place in a large bowl. Add all ingredients; mix well. Keep in refrigerator.
Mix all ingredients together (except 2 tablespoons sugar and cinnamon). Roll into balls the size of walnuts. Roll balls in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Flatten with fork onto cookie sheet (as you would peanut butter cookies). Bake for 8 to 10 minutes at 400°. Do not overbake.
Mix cream cheese and Ricotta cheese until blended. Beat eggs until lemon colored. Add sugar and lemon juice to eggs. Gradually add egg mixture to cheese mixture. Combine flour and cornstarch and stir into cheese mixture. Add butter and vanilla. Mix well. Add sour cream last. Pour into ungreased 9 x 13-inch pan. Bake in preheated 325° oven for 15 minutes, then at 375° for 40 minutes. Turn oven off. Leave cheesecake in oven for 1 hour without opening door. Cool on rack. Chill.
In a well greased baking dish, lay the steak out flat, and salt and pepper the steak. Layer the ham on one side of the steak. Combine remaining ingredients and spread on top of ham. Roll steak jelly roll style and tie with cooking twine. Brush with olive oil. Bake at 375 degrees for 35 minutes. Slice and serve with tomatoes.
Combine all ingredients (except peanut butter and Hershey bars). Pour in greased cookie sheet. Bake 12 to 15 minutes at 300°. While still hot, spread on thin layer of peanut butter. Refrigerate until cool. Melt Hershey bars and spread over peanut butter. Refrigerate.
Mix margarine and sugar until creamy. Add eggs, one at a time. Add flour, milk and vanilla. Heat until well blended; pour into three 9-inch greased and floured pans. Bake 30 minutes in a 350° oven.
Fry bacon until crisp. Place in 1 1/2-quart baking dish. Add onion and green pepper to bacon grease and saute until onion is yellow. Combine in baking dish with boiled rice, tomatoes, bacon (crumbled), salt and pepper. Sprinkle Parmesan on top and bake, uncovered, for 25 to 30 minutes in a 400° oven. Makes 6 to 8 servings.
Brown ground beef in a heavy skillet with onions, green peppers, garlic and butter; drain. Add all of the other ingredients except the beans. Simmer for 45 minutes, add more water as needed. Add beans and simmer an additional 20 minutes. Spoon chili into bowls and serve. Yield: 8 servings.
Mix all ingredients together, except shoestring potatoes. Just before you are ready to serve, add 1 can of shoestring potatoes.
Grease and flour a tube pan. Mix all ingredients together. Add nuts and apples. Bake at 350° for 1 hour.
Combine crust ingredients until crumbly. Press down in a 9 x 13-inch pan. Reserve some for top. (We double the crust.)
Mix milk, sugar and salt in saucepan over medium heat. Bring to a boil. Cook 5 minutes, stirring constantly (time when mixture starts to "bubble" around edges of pan). Remove from heat. Add marshmallows, chocolate and vanilla. Stir vigorously for 1 minute (or until marshmallows melt). Add nuts. Pour into 8-inch square, buttered pan. Cool. Cut into squares.
Mix mayo and ranch dressing mix and set aside. In large bowl layer the following in order - lettuce, cauliflower, mayonnaise mixture, cheese and bacon. Cover and refrigerate for several hours. Toss before serving.
Chop parsley, garlic and egg white very fine into bread. Then crumble egg yolk and add to mixture. Add salt and pepper and enough best quality olive oil until mixture is consistency of heavy cream.
Mix egg yolks and boiled rice; add mixture of corn meal, salt, sugar and baking powder. Add 1 pint of milk. Melt butter in a baking dish and add mixture. Bake at 375° for 30 to 40 minutes.
Mix everything together well, then put one teaspoon of filling on each egg roll skin. Wet edges to seal well. Deep fry at 375° for about 10 to 15 minutes or until golden brown.
Alternate layers of potatoes, green pepper and onion in greased baking dish. Season each layer with salt and pepper. Blend soup and milk. Pour over potatoes. Sprinkle with cheese. Cover; bake at 350° for 1 hour and 30 minutes. Yield: 8 servings.
First, bake pie shell and slice strawberries. Cook cornstarch, sugar and water until clear. Add jello and stir good. Add strawberries and pour into shell. Top with Cool Whip.
Add all ingredients to saucepan. Stir constantly over medium heat until mixture comes to a boil. Cool 5 minutes, stirring twice. Pour into bowl and cover. Refrigerate until cold.
Preheat oven to 325°. Beat cream cheese in large bowl until creamy. Blend in pourable fruit, 1 teaspoon vanilla and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9-inch spring-form pan. Bake 50 minutes.
Beat egg slightly. Add sugar, vinegar, celery seed, dry mustard and salt. Cook until thickened, stirring constantly. Let cool. Add desired amount to slaw. Store remaining amount in refrigerator for later use.
Heat garlic cheese, jalapeno cheese, mushroom soup and Worcestershire sauce. Add broccoli. Serve warm.
Cut potatoes in bite-size chunks. Preheat oven to 450°. In a large plastic bag add all ingredients. Close bag tightly. Shake until potatoes are evenly coated. Empty into shallow baking dish. Bake, stir occasionally for about 40 minutes or until potatoes are tender and golden brown. Yields 8 servings.
Mix all ingredients together by hand. Pour into an 8 x 8-inch greased pan. Bake at 350° for 45 minutes. Can double and use a 9 x 13-inch pan.
Saute sliced mushrooms and spread over chicken breasts in a 9 x 13-inch baking dish. Mix together the remaining ingredients and pour over the chicken. Bake at 350° for 1 hour or until done.
In mixing bowl, cream together sugar and butter. Add eggs, one at a time, beating well after each addition. Stir in yogurt and lemon extract. In small mixing bowl, stir together flour, poppy seed, salt, soda and baking powder. Stir into creamed mixture. Mix until combined.
Take a large heart and an average mind; toss with the listed ingredients lightly until well blended. Add a dash of Faith the size of a grain of mustard seed. Toss until well blended. Yields 1 good Christian. Repeat daily.
Cook chopped onion and butter until tender; add spinach and heat. Combine the beaten egg, Ricotta cheese, Parmesan cheese and nutmeg. Add to spinach mixture. Use to stuff pasta shells. To cook casserole, in a 9 x 13-inch pan, layer sauce on bottom. Lay shells in single layer. Top with more sauce and Parmesan cheese.
Combine bouillon cubes, water, vegetables and hash browns. Boil and then simmer 20 minutes. Add cream of chicken soup, milk and cheese. Stir over low heat until the cheese is melted.
Heat oven to 350°. Melt margarine; mix with cocoa and oil. In separate bowl, beat sugar, vanilla and eggs on high speed for 5 minutes. Beat in chocolate mixture on low speed. Stir in nuts. Spread in a greased 9 x 9-inch pan. Bake just until brownies begin to pull away from sides of pan (40 to 45 minutes). Cool. Cut in 2-inch squares.
Combine all ingredients in a skillet. Cook until onion and bell pepper are cooked. (Cheese slices on top are optional.)
Combine the first five ingredients in a bowl. Combine remaining ingredients in saucepan; bring to a boil and boil 3 minutes. Pour over the shells and vegetables. Mix together and let stand overnight. Stir occasionally.
Layer ingredients in order in an 8 x 11-inch flat casserole or baking dish. Make sure to spread the sour cream all the way to the edges to seal and keep the avocados green. Refrigerate until serving. Serve with crispy tortilla chips.
Mix the flour, sugar, salt, baking powder and nutmeg in a large bowl. Stir into the dry ingredients the walnut meats, raisins, cut up dates, maraschino cherries or brickle bits. (The brickle bits are quite new; look for them near the chocolate chips.) You can use any of them or a combination, or anything else, or none. I have never used chocolate chips, since I think they would seem like poor quality chocolate chip cookies!
Sift first 5 ingredients into a large bowl. Form a hole in center of dry mixture. Beat together the next three ingredients. Pour into center of dry mixture. Stir lightly. Add nuts. Pour into 2 or 3 well-greased bread pans (1/2 full). Bake at 350° for 45 to 60 minutes. Cool 20 to 30 minutes before removing from pans. Cool completely on rack before cutting.
Put all ingredients into a saucepan and cook until thick. Mix with regular mayonnaise about 1/2 and 1/2. Serves 5 or 6.
Heat oil in a large skillet over medium heat. Add sugar. Cook, stirring constantly, until mixture turns a light caramel color, about 10 minutes. Add onion, sauerkraut and salt. Cook over medium heat for 15 minutes, stirring frequently. Add vinegar and seed. Simmer for 30 minutes. Cover and refrigerate for up to 3 weeks. Good on hot dogs and brats.
Combine cake mix, eggs and pie filling; ix until well blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Cool before frosting.
Boil water and sugar 5 minutes. Pour over tea bags and cover tightly, allowing to stand 1 hour. Remove tea bags. Add the lemonade and orange juice, undiluted. This mixture can now be frozen until ready to use. When serving. add 3 quarts of water to 1 quart of concentrate.
Preheat oven to 325°. Grease and flour tube pan. Sift flour, baking powder and salt together. Set aside. Cream butter, sugar and shortening until light and fluffy. Add eggs, one at a time, beating after each addition. Alternately add flour mixture and milk to creamed mixture. Add extracts and beat until well blended. Spoon into prepared tube pan and bake in preheated oven for 1 1/4 hours or until cake tests done. Cool in pan on wire rack for 10 minutes.
Combine cake mix, whipped topping mix (right from envelope), eggs, orange juice and rind in large bowl of electric mixer. Blend until moistened. Beat at medium speed 4 minutes. Pour into greased and floured 10-inch Bundt pan. Bake at 350° for 40 minutes or until cake tester inserted into center comes out clean. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. Drizzle with Orange Sugar Glaze.
Put cream of chicken soup in large saucepan. Add 1 can water; bring to boil, stirring frequently. Cut or tear biscuits into small pieces (4 to 6 per biscuit) and drop into boiling soup. Cook until biscuits are done.
Pour over meat loaf and bake at 350° for 1 1/4 hours.
Bring salt, vinegar, and water to a boil. Add okra and bring to a boil. Boil 4 minutes; pack into jars and seal. After opening, rinse in cold water and let drain.
Cook peeled potatoes in salted water. Drain. Add butter, sugar, milk and beaten eggs. Put in uncooked pie shell. Bake at 350 degree oven until firm.
Heat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan. Combine flour, baking powder and salt in a large bowl. Stir in oats. Combine milk, honey and egg; stir into dry ingredients. Spread mixture into prepared pan. Bake 55 to 60 minutes or until golden brown. Remove from pan; cool completely on wire rack. Wrap in plastic wrap. Makes one loaf.
Crumb shortening and dry ingredients with mixer at low speed. When mixed well, add ice water and mix until rolls into ball. Will work up on mixer, but rolls right off. Keeps well, rolls out easily and can be rehandled. Makes 2 crusts.
Chop and tear broccoli and cauliflower into small pieces and put in big bowl. Cook, drain and break bacon into small pieces; chop red onion. Add bacon, onion and cheese to veggies and mix together.
Heat the evaporated milk, using the top part of a double boiler to prevent burning. Cut the cheese into small pieces and place in the hot milk. Heat until the cheese melts.
Mix and beat first 3 ingredients with mixer 5 minutes. Pour this mixture over crust. Slice bananas. Place pineapple on top of bananas. Put Cool Whip on top. Chill 1 hour. Top with nuts or cherries, if desired.
Combine all ingredients, except cracker crumbs. Pour into a 1 1/2-quart casserole. Top with cracker crumbs. Bake at 350° for 45 minutes.
Bring ingredients to a boil and pour over beets (1 gallon cooked). Can and seal jars.
Place carrots in casserole. Saute onion in 1 stick oleo. Pour over carrots. Sprinkle cheese over carrots. Brown bread crumbs in oleo; sprinkle on top. Bake at 350° for 1/2 hour.
Bake at 375° for 10 minutes. Makes 5 to 6 dozen.
Mix oats and water and let stand while you mix other ingredients. Cream together shortening and brown sugar. Add eggs, baking soda, cinnamon, salt, flour and vanilla to oats mixture. Bake in greased pan in 375 degree oven.
Set aside 3/4 cup bread crumbs. Combine all remaining ingredients. Form 8 patties, coating each side with the reserved bread crumbs. In nonstick pan over medium heat using about 1 tablespoon oil, cook 4 patties for 4 to 5 minutes on each side. Remove from pan and cook remaining 4 patties (you may need to add a little more oil). Yummy!
Sift dry ingredients together. Add shortening and 2/3 cup milk. Beat vigorously for 2 minutes. Add remaining milk, unbeaten eggs, melted chocolate and food coloring. Beat 2 minutes. Pour into 2 round 8-inch wax paper lined pans. Bake at 350° for 30 to 35 minutes.
Melt chocolate over medium heat until thoroughly melted. Remove from heat. Add milk, salt and vanilla. Mix well. Mixture should be smooth. If using nuts, add at this time. Pour into foil lined 8 or 9 inch square pan. Put in ice box to set. Cut into 1 inch squares and serve.
In a large skillet, melt 2 tablespoons oleo. Add pork, mushrooms, onion and garlic. Cook until meat is just browned. Stir in flour, bouillon, parsley, thyme and pepper. Blend in water. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Stir in sour cream. Heat through, but do not boil. Prepare noodles and drain. Add 2 tablespoons soft oleo. Toss to coat. Serve hot meat mixture over hot noodles. Refrigerate leftovers. Serves 4 to 6.
Boil sugar and vinegar; set aside to cool. Let next 3 ingredients stand 3 hours, then drain and dry with paper towel. Add celery seed, pour boiled mixture over and mix. Put in containers to freeze.
Rub split garlic on inside fondue pot. Add wine; heat until bubbles form. Do not boil. Toss grated cheese with cornstarch and seasonings. Add to hot wine, a handful at a time. Stir until cheese is smooth. Add Kirchwasser. Serve with cubed French bread. Good bread is important.
Saute beef until all pink is gone. Drain. Adjust all seasoning to taste. Mix all ingredients in a 4-quart pot. Bring to a boil, cover and simmer for 1 hour. Makes 3-quarts of soup.
Grease 9 x 13-inch pan. Place bread slices on bottom of pan (cut where necessary to fit). Beat eggs. Add milk and remaining ingredients, except cheese. Pour over bread. Top with grated cheese. Cover with foil and refrigerate overnight. Uncover and bake at 350° for 1 hour (let stand 5 minutes before serving). Serves 12.
About 1 hour before serving, sprinkle veal with salt and pepper. In large skillet over medium-high heat, in 1/4 cup hot butter, quickly cook cutlets, a few at a time, until well browned and tender. Drain on paper towels.
Pour sauce over cream cheese and serve with Ritz crackers. Quick, easy and delicious.
Mix the first 6 ingredients well. Saute the celery, onion and mushrooms and add to rice mixture. Place in a greased 2-quart casserole. Sprinkle the top with almonds and paprika. Bake at 350° for 40 minutes.
Cook pasta according to package directions; drain. Mix in oil, tomatoes, spinach and onions; cook and stir 2 minutes or until thoroughly heated. Add cheese; cook 1 minute. Servings: 8.
Drain tomatoes and reserve juice; if not 1 cup, add water. Heat to boiling. Dissolve jello in juice. Add everything else. Chill until firm.
Drain peas and beans and put in a bowl. Cut up the amount of celery, carrots and onions you want. Mix sugar and vinegar. Pour over vegetables and marinate overnight. Refrigerate. Drain off juice before serving.
Brown sausage, set aside. Fry green pepper and onion in 4 tablespoons sausage drippings. Blend in flour and salt; remove from heat. Blend in milk, eggs and corn; return to heat, stirring until mixture is heated through. Pour into casserole. Cover with biscuit dough. Cut slits in dough. Slip sausages through vertically, leaving sausages partially sticking out. Bake for 20 minutes at 425°.
Spread crackers with the mixture of tomato paste and seasonings. Add hot dogs or pepperoni. Sprinkle with shredded cheese. Place in ungreased electric frying pan set at 325° for 5 minutes.
Mix ingredients in order by hand. Pour into ungreased, unfloured, 13 x 9 x 2-inch pan and bake at 350° for 30 minutes or toothpick test. Cake is rich and moist.
Cream sugar and shortening; add molasses and beaten egg. Beat thoroughly. Sift flour with soda, salt and spices. Add to the creamed mixture and blend well. Roll between palms into walnut sized balls; roll in the sugar and squish. Bake at 375° for 15 minutes. Makes about 4 dozen.
Steam squash and onion until tender. Drain. Add eggs and cracker crumbs. Season to taste. Add cheese and mix well. Place in greased casserole dish. Top with butter and additional cracker crumbs. Bake at 350° for 30 minutes.
Mix peanut butter and margarine until well blended. Punch dough down, divide in half; cut each half into 3 strips (14 x 3-inch). Spread mixture down center of strips. Bring edges to center and pinch to seal. Form 3 strips into braids; seal ends well. Repeat with other 3 strips. Place on greased baking sheets. Cover. Rise until double in bulk (1 hour). Bake at 375° about 20 minutes. Cool. Frost with confectioners sugar and sprinkle with chopped nuts (peanuts, walnuts or pecans). Makes 2 braids.
Mix cake mix, butter and coconut. Pat into an ungreased 9 x 13-inch pan. Bake for 10 minutes at 350°.
Cook noodles according to package. Drain. In medium saucepan, melt butter and saute mushrooms and onion until golden; blend in flour. Add milk and cook, stirring constantly, until smooth and thickened. Add chicken, sour cream and paprika; heat through. Serve over noodles and sprinkle with cheese. Makes about 6 servings.
Boil together cocoa, milk, margarine, vanilla and sugar for 5 minutes. Pour over peanut butter and oats. Mix and spoon onto waxed paper immediately. Let harden.