HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Generously grease and flour one 10-inch tube pan or fluted pan or 2 (8 x 1 1/2-inch) round layers or one (13 x 9 x 2-inch) oblong pan. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Bake at 350° (50 to 60 minutes for tube pan or fluted pan; 38 to 40 minutes for round layers or 40 to 45 minutes for oblong pan). Cake is done when toothpick inserted in center comes out clean.
Cut ribs into serving pieces. Spread stuffing over each piece. Roll up and tie with string. Brush with oil and sprinkle with salt and pepper. Bake in shallow roasting pan at 325° for 1 hour and 30 minutes to 2 hours. Serves 4.
Put gelatin in cold water and let stand while egg yolks, sugar, milk and salt are being cooked to a custard. Remove from heat, add gelatin, stirring until dissolved and set aside to cool. Add vanilla and beaten egg whites to cooled custard. Fold in whipped topping. Crumble graham crackers. Mix with brown sugar and butter.
Mix all dry ingredients together and mix or beat well. Stir in eggs, buttermilk, nuts, jam, raisins and margarine. Beat well. Grease and flour pans well. Can be baked in tube pan or make 3 layers in regular pan. Bake at 350° for about 50 minutes. Caramel icing is good on this cake.
Cream butter and sugar. Add karo. Beat eggs, salt, and vanilla well. When well mixed add the coarsely chopped pecans. Turn into a pie pan. Bake until firm at 350°.
Saute chopped meat and drain. Add the onions and peppers. Add the tomatoes. Drain the kidney beans. Add the Chili-O mix. Mix, stirring occasionally. Re-cover and cook until thickened.
Sift together sugar and flour. Bring to a boil the butter, cocoa and water. Add boiled mixture to the eggs, buttermilk, baking soda and vanilla and then mix with sugar and flour. Mix well. Pour into a greased and floured 12 x 16-inch flat pan (jelly roll pan). Bake at 400° for 20 minutes.
Mix well. Roll into balls. Bake at 325° for 25 minutes. Unbaked balls may be frozen.
Sprinkle taco seasoning on both sides of chicken breasts. Place the breasts in a 9 x 13-inch dish sprayed with cooking spray. Pour salsa over the chicken. Bake at 350° for 45 minutes. Remove from oven and top with cheese. Bake for 5 to 10 minutes longer.
Cook chicken breasts in boiling water until tender. Remove skin. Debone and cut meat into small pieces. Set aside.
Combine softened cream cheese and cheddar cheese until well blended. Add in remains ingredients except nuts. Shape into a ball and roll into the nuts. Chill and serve with crackers.
Combine beans, pineapple, molasses and mustard in 1 1/2-quart casserole. Combine brown sugar, cinnamon and cloves. Sprinkle over beans. Top with 8 scored franks, brushed with melted butter. Bake at 350° for 30 minutes.
Mix all ingredients and put into a greased loaf pan. Bake in a moderate oven until done.
Melt morsels and peanut butter over low heat. Pour over the corn flakes and mix well. Spoon out on waxed paper in small mounds. Store in airtight container.
Scrape sides of asparagus. Cut into 1-inch pieces. Heat butter and cook asparagus for one minute. Sprinkle with sugar and cook for 30 seconds. Sprinkle with soy sauce and cook for 30 seconds.
Layer salad in this order: Fill a large salad bowl half full of lettuce. Cover with frozen peas. Cover with chopped onions. Cover with chopped green peppers. Cover with chopped celery. Sprinkle with cheese and bacon bits. Cover top with mayonnaise. Sprinkle top with cheese and bacon bits. Cover salad and refrigerate for a few hours.
Preheat oven to 350°. Lightly grease cookie sheet. Combine flour, baking soda and salt in medium bowl. Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; beat in dry ingredients. Stir in white chocolate, raisins and nuts. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake 8 to 10 minutes until pale golden. (These freeze well.)
Cream together shortening, sugar and bananas. Add egg; beat until well blended. Combine dry ingredients and stir into shortening mixture, alternating with buttermilk. Mix well. Add vanilla. Turn mixture into a greased loaf pan. Bake at 350° for about 1 hour.
Peel shrimp, then clean. Cut bacon strips into thirds. Wrap bacon (1/3 strips) around shrimp. Use toothpicks to hold in place. Put shrimp in large Baggie. Add 2 teaspoons Worcestershire sauce. Shake gently. Put on cookie sheet. Spread shrimp on cookie sheet. Put in oven for 20 to 35 minutes at 250°, or until bacon is brown.
Cut washed, unpared eggplant in eighths and steam in water about 20 minutes or until tender. Drain; chop fine. Add remaining ingredients. Drop by spoonfuls on lightly greased griddle and fry on both sides until brown. Serve with tomato sauce, if desired.
Heat oil (3 to 4 inches) in deep fat fryer or electric skillet to 375°. Mix remaining ingredients, except corn, with hand beater until smooth. Stir in corn. Drop by tablespoons into hot oil. Fry until deep golden brown, about 5 minutes. Drain on paper towels. Serve with maple-flavored syrup, if desired. Yields 6 to 8 servings.
Bake cake as directed but make 3 layers; let cool. Mix pudding as directed on box. Put 1 layer of cake in bottom of punch bowl, then half of pudding, 1/2 can pineapple, 1/2 can cherry pie filling and 1/2 can fruit cocktail. Then put second layer of cake and remaining ingredients. Then put on third layer. Top with Cool Whip. Sprinkle on coconut. Top with nuts and cherries.
Brown meat; mix corn meal, salt and soda. Add milk and rest of ingredients well. Bake 45 minutes in 350° oven.
Melt butter in a deep dish. Add uncooked rice, cover with milk. Mix soups together and add. Place cut up chicken on top. Sprinkle with dry onion soup. Cover and cook for 2 hours at 325°. Do not peek during cooking time.
With large spoon, mix dry ingredients. Mix eggs and oil; stir into dry ingredients. Add vanilla, pineapple, bananas and nuts. Bake in 9-inch pans at 350° for 30 minutes. Makes a 3-layer cake. Bake and cool. Frost with cream cheese icing.
Reserve 1/2 of beef. Mix other ingredients together and chill. Form into ball and roll in rest of chopped beef. Serve with crackers.
Mix sugar, cocoa, margarine and milk. Bring to a boil; boil for 1 minute after mixture starts to boil. Remove from heat. Add vanilla, oats and peanut butter. Pour in pan and cool.
Brown hamburger. Drain. Add bouillon cubes to hot water to dissolve. Add rest of ingredients. Cook on high for an hour, then on low all day.
Break spaghetti in 3-inch pieces. Cook and drain. To this, add 1/2 cup milk, eggs, grated Mozzarella cheese and garlic salt or powder to taste. Stir thoroughly. Place in greased jelly roll pan and bake for 10 minutes at 400°. Remove and reduce heat to 350°. Place your sauce and any other ingredient you like (pepperoni, peppers, mushrooms, etc.) and then cover with 3 cups grated Mozzarella cheese. Bake at 350° for 30 minutes. Cool slightly; cut into squares. Eat with a fork. Enjoy!
Heat oil in a large saucepan or Dutch oven. Once hot, add onions, garlic and celery. Cook over medium heat, stirring continually until vegetables are soft. Add the dried oregano and thyme and cook for another minute. Add the chicken broth and tomatoes and bring to a boil. Reduce heat to medium; add frozen block of spinach and pasta. Cook at a simmer for 5 minutes; add basil and cook until pasta is al dente. Serve with grated cheese on top. Serves 6.
Beat eggs; add syrup and shortening. Mix soda in buttermilk. Sift flour, baking powder and salt together and add to syrup mixture with buttermilk. Bake in iron skillet at 350° until well done.
Mix sausage, cheese and bread. Add mustard, eggs and milk. Pour into greased 9 x 13-inch pan. Refrigerate 12 hours. Bake at 350° uncovered 45 to 60 minutes until brown.
In a 6-quart pot, brown bacon until very crispy and dry. Remove bacon, leaving drippings in pot. Brown onions in drippings until golden brown. Add celery, garlic, bell pepper, green onions and parsley and cook over medium heat about 10 minutes. Add salt and pepper to taste. Add water, Kitchen Bouquet and bacon. As soon as mixture comes to boil, add shrimp (or meats of your choice). Cook over medium heat about 10 minutes. Then add rice. Cook 10 more minutes before covering pot. Cover, then cook on medium heat until rice is done. Serves 10 to 12.
Scrub potatoes and pat dry. Pierce in several places with fork. Bake potatoes about 45 to 60 minutes until tender. Cool slightly and then cut in half. Scoop out flesh, leaving 1/8 to 1/4 inch.
Layer half of these and top with the following mixture: 1 cup mayonnaise and 1/2 cup pickle juice. Repeat layers.
Beat ingredients together. Scald 2 cups of milk and to egg mixture. Pour into deep dish pie shell. Sprinkle nutmeg on top. Bake at 350° for 35 minutes.
Cook pasta according to directions on package. Heat the spaghetti sauce and keep warm while the pasta cooks. When pasta is done, drain and place in any large casserole dish or baking pan. Add the spaghetti sauce and stir. Sprinkle the cheese over the top. Place under a broiler until the cheese bubbles; this will be just a very short time. Be careful not to burn the cheese. Remove and serve.
Mix all together in punch bowl. Pineapple juice, water and Sprite or ginger ale can be refrigerated beforehand.
Mix together all ingredients. Before baking, sprinkle with brown sugar and nuts. Bake at 350° until center springs back when done.
Brush chicken quarters with a mixture of melted butter or margarine and grated onion. Grill, skin side down, 6 inches from heat, turning pieces often, 40 minutes. While chicken grills, combine catsup, corn syrup, vinegar, mustard and Worcestershire sauce in small metal saucepan. Heat on side of grill. Brush chicken with barbecue sauce. Grill, turning and basting several times, 20 minutes longer, or until chicken is tender and well glazed. Serves 6.
Beat together eggs, sugar, vanilla and oil until fluffy. Sift together flour, baking powder, baking soda and salt. Add to mixture with zucchini. Mix well; stir in pineapple, raisins and nuts. Mix well and pour into 9 x 13-inch greased pan or 3 loaf pans. Bake at 350° for 1 hour or a little less with small pans.
Prepare a yellow cake mix according to directions. Bake in 13 x 9-inch pan. Remove from oven and make holes in warm cake with handle of wooden spoon. Bring milk, sugar, coconut and coconut flavoring to boil and simmer 3 to 5 minutes. Pour hot liquid over warm cake. Cool completely. Top with whipped topping and sprinkle with coconut.
Beat first 3 ingredients on medium speed until smooth. Stir in chocolate and nuts. Drop by heaping teaspoonful on ungreased baking sheet. Bake at 350° for 8 to 10 minutes. Remove to cool. Makes about 4 1/2 dozen.
Mix ingredients together. Pour into 3-quart casserole dish. Bake at 350° for 30 minutes. (Don't overcook.)
Cook sugar, cornstarch, Jell-O and water until thickened and clear. Cool completely. Pour over the sliced peaches. Stir until well mixed gently. Pour into pie crust and chill until set.
Cream sugar and shortening. Beat in egg and molasses. Stir in remaining ingredients until mixed. Shape into 1-inch balls and roll in sugar. Bake at 375° for 9 to 12 minutes.
Dice up squash and onion; add salt and pepper to taste. Boil until tender. Drain and place into large mixing bowl; add beaten eggs, cheese, milk, butter and crushed crackers. Mix all together and pour into a well greased buttered casserole dish; bake at 350° for 1 hour. If desired, sprinkle 1 roll of Ritz crackers on top of casserole before baking.
Cook macaroni until tender, then drain. Then put in buttered baking dish. Mix can of soup with milk and cheese; pour over macaroni. Cover with cracker crumbs and dot with butter. Bake at 350° until hot and brown, about 25 minutes.
Reserve 1 Tbsp. bacon drippings in skillet. Add corn, green pepper and onion. Cook over high heat 5 minutes, stirring often. Stir in bacon, tomatoes and seasonings. Spoon into greased, shallow baking dish. Bake at 350° for 10 to 15 minutes. Makes 4 servings.
Brown together ground beef and chopped onion. Drain thoroughly. Add remaining ingredients. Mix together. Simmer for 10 minutes. Serves 16 (1 cup servings).
Preheat oven to 350°. Mix hamburg, rice, soup (or onion), garlic, salt and pepper together. Rinse sauerkraut lightly and mix in cabbage. Add to meat mixture. Mix tomato soup and water together. Put meat and cabbage in roaster and pour tomato soup all over mixture. Spread bacon over top. Bake at 350° for 2 to 2 1/2 hours.
Bake potatoes 40 to 60 minutes. Cut potatoes in half (long way). Scoop out inside of potatoes, leaving potato shell. Add all ingredients inside of potatoes. Beat or mix together and fill in potato shells with stuffing. Goes great with red meat, broccoli and a side of salad.
Season the veal chops with salt and pepper on both sides. In a large, nonstick skillet gently brown the chops on both sides in 2 tablespoons of olive oil. Place the browned chops in a wide shallow baking pan. Add the carrot, celery and 1/2 cup onion to the skillet and saute until lightly browned. Deglaze the pan with the Marsala. Stir in the tomato paste and boil for 3 minutes. Add the chicken stock, boil for another 3 minutes. Pour this liquid over the chops, cover the baking pan and bake in a preheated 350° oven for 2 hours.
Mix jello, sugar and water together in a saucepan. Bring to a boil. Stir to dissolve. Remove from heat. Add baby food and pineapple. Set aside to cool. Combine milk and cream cheese; mix with cooled jello and fruit. Add nuts and pour into 9-cup mold. Chill well.
Divide popcorn and nuts between 2 ungreased pans (13 x 9 x 2-inch). Cook brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes. Remove from heat. Stir in baking soda until foamy. Pour over popcorn and nuts; stir until well coated. Bake, uncovered, in a 200° oven for 1 hour; stir every 15 minutes.
Salt and pepper chicken parts. Roll chicken in flour and fry until brown. Put potatoes and onions in crock and add cooked chicken parts. Pour 1/2 c. water over chicken and vegetables and cook until done.
Mix dry ingredients. Separately mix wet ingredients. Quickly combine all ingredients so that hydrogen peroxide does not lose its strength. Place in sprayed 9 x 13-inch or Bundt pan. Bake at 350° for 45 minutes. Cool and frost.
Roll dough. Take casings off sausages and fry them until they change color. Then spread on rolled dough. Put cheese on and roll up like jelly roll. Fold ends. Let bake in 350° oven until it's brown.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Mix in 1 whole egg and 3 egg yolks. Stir in milk. Cook, uncovered, over boiling water, stirring constantly until thickened. Remove from heat and add vanilla.
Mix above ingredients through minced onions including the reserved marinated heart liquid in a bowl. Add garlic powder, and pepper to taste. Heat dip in microwave. Serve with potato or tortilla chips.
Cream butter, 1/2 cup powdered sugar and vanilla. Combine flour, nuts and salt. Stir into butter mixture. Shape dough into small balls, 1/2-inch or so. Place on ungreased baking sheet. Bake in a 325° oven for 20 to 25 minutes, until lightly browned. Roll warm cookies in powdered sugar. Cool. This recipe makes 36 one-inch cookies.
Combine dry ingredients in bag. Moisten potatoes with water. Add a few potatoes at a time to bag. Shake and coat thoroughly.
Cream butter and sugar. Melt chocolate and add to creamed mixture with vanilla and salt. Mix well. Add eggs, one at a time, beating 5 minutes after each addition. Pour into pie shell. Chill several hours. Top with whipped cream. Shave chocolate on top or garnish with walnuts.
Dissolve jello in hot water; add marshmallows and beat until dissolved. Add softened cream cheese and beat well. Cool slightly. Fold in grated carrots, crushed pineapple, chopped nuts and Cool Whip. Chill. I sprinkle cheese on top for color.
Drain liquor from the oysters and put it in a saucepan; scald, then skim it. Add the oysters and cook until the edges begin to curl. Heat the milk just to the boiling point; do not scald. Add the seasoning and butter to the oysters, then the milk. Serves 4.
Spread 1/2 of vegetables on sheet of heavy-duty aluminum foil. Top with butter and cheese, then spread the other 1/2 of vegetables on top. Season to taste with salt and teriyaki sauce. Close up tightly with more foil and grill until done.
Cream shortening, brown sugar and eggs. Then add molasses. Mix, then add all dry ingredients. Mix good. Gradually add boiling water. Pour into greased and floured pan, 9 x 9 or 8 x 8. Bake at 350° for 45 to 50 minutes.
Bring all ingredients to a boil for 5 minutes except bananas and peanuts; cool. Put banana, sauce and peanuts in layers in a baking dish.
Mix cake as directed on box. Cook in long pan; cut in 4 pieces. Crumble 1/4 cake in bottom of punch bowl. Spread 1/2 jar of pie filling and 1/2 Cool Whip. Make instant pudding as directed on box. Add 1 box to punch bowl. Repeat procedure, then crumble last 1/4 cake, then the rest of filling. Slice bananas over this. Spread pineapple over bananas. Cover with Cool Whip. Cover with coconut. Top with pecans, then cherry halves. Keep refrigerated. It's better to use 2 1/2 jars of pie filling.
Brown meat and drain. Put all ingredients in roaster. Salt, sugar and mix in tomato juice. Sprinkle 3 tablespoons of tapioca over top for glaze. Cover and bake in 250° oven for 5 hours. Do not stir while cooking.
Combine caramels, milk and butter in casserole. Heat on Full power for 3 to 4 1/2 minutes or until caramels are melted. Stir twice during heating time.
Finely chop enough lettuce to cover the bottom of a rectangular Pyrex dish (9 x 13-inch). Sprinkle onion, pepper, celery and English peas over lettuce. Combine mayonnaise and yogurt. Cover the layers, sealing to edges of dish. Sprinkle bacon over top, then cover all with Parmesan cheese. Refrigerate at least 8 hours. Can be made 2 or 3 days before serving. Cover with foil or plastic wrap.
In a skillet, melt butter. Add hamburger and brown. Stir in remaining ingredients and put in a casserole dish to bake. Bake at 400° for 40 minutes. Serves 10 to 12.
Dissolve jello and add sour cream and crushed pineapple with the juice. Mix well (using an eggbeater). Chill until set.
Melt butter in a 9 x 13-inch pan. Combine remaining ingredients except sugar and peaches. Pour over butter. Mix sugar and peaches. Pour over batter. Do not stir. Bake 1 hour at 350°. Serve hot or cold.
Saute onion and celery. Mix all the ingredients together. In a 13 x 9-inch pan bake mixture at 350° for 30 to 45 minutes. Serve hot. Serves 10 to 12 easily.
Cream together sugar, shortening and eggs. Add pumpkin and stir well. Sift together remaining ingredients and add to above mixture. Bake at 350° for 1 1/4 hours in a Bundt pan.
Spread pecans evenly on a baking sheet and cover with butter. Bake for 25-30 minutes at 300 degrees or until lightly browned. Mix soy sauce, salt, and Tabasco and stir into roasted pecans. Let stand at least 30 minutes and drain on paper towels. Pecans will keep for months in a tightly covered container.
Cook celery and onion in butter until just tender. Blend in flour. Butter toast; cut in 1/2-inch cubes.
Saute onion and celery in margarine. Add mushrooms. Add broccoli, soup, cheese and croutons. Mix all together. Pour into casserole dish. Top with more croutons. Bake 30 minutes at 350°.
Mix well. Pour into an unbaked pie shell. Bake at 350° for 35 minutes.
Dissolve jello in 1 cup warm water. Set aside to cool. Stir together 6 packages Equal with graham cracker crumbs. Add melted margarine. Press 2 cups of the mixture firmly in 9 x 13-inch pan. Reserve rest of crumbs for top.
Bake cake as directed on cake mix box. Bake in 9 x 13 pan. While cake is hot, punch holes all over cake with fork. Mix cream of coconut and Eagle Brand milk. Pour over cake while cake is still warm. Let cool completely. Mix cup of coconut (more coconut if you prefer) into Cool Whip. Spread on top of cake. Sprinkle coconut on top of cake. Keep in refrigerator.
Mix all ingredients together, put in casserole dish and bake at 350° for 30 minutes.
In soup pot, combine chicken, chicken broth and all vegetables and seasonings except corn and lemon juice. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Add corn, cover and cook about 2 minutes until heated through. Stir in lemon juice and serve. Two grams of fat per serving.
Cook onion, then put the oyster or soy sauce and meat into it. Then put the cooked rice. Mix it all together. Add scrambled eggs. Garnish with green onions.
Heat soup and cheese together. Put vegetables in a 9 x 13-inch dish. Pour soup/cheese mixture over and bake at 350° for 50 minutes.
Peel off tough green outer leaves of cabbage. Cut cabbage in half and take out core. Slice thinly. Julienne onion; cut carrot in 1/2 the long way and slice thinly on the width. Heat oil in a large skillet. Toss the cabbage, onion and carrots in the oil. Cover and cook over medium heat for 20 to 25 minutes, stirring every 10 minutes. After about 15 or 20 minutes, add the chopped garlic and season with salt and pepper.
Bring water and butter to boil in saucepan. Turn burner off and add flour to water. Stir quickly until mixture forms a ball; remove from heat. Add 4 eggs, all at once. Whisk together until smooth. Place mixture in rounded teaspoonfuls on ungreased cookie sheet. Bake at 400° for 20 to 25 minutes. Remove from oven. Cool. Slice tops off and save. Fill puffs and put tops on. Dust with confectioners sugar.
Cut potatoes like French fries; place on heavy-duty foil and sprinkle with seasoning and generous amount of cheese. Dot with butter; seal in foil and bake on grill, turning a couple times.
Combine all ingredients and bake at 350° for 45 to 50 minutes in a greased and floured tube or Bundt pan.
Allow for 2 or 3 pieces of fish for each person. Rinse fish in lemon water. Drain and sprinkle with salt. Roll in flour and cornmeal mixture. Heat oil to about 350°. Fry in iron skillet with at least 1 inch of cooking oil on medium high temperature. Cook about 3 minutes each side or until golden brown and flaky. Serve with lemon slices, cole slaw, French fries, and hush puppies.
Heat Jell-O, pineapple and sugar until melted. Set aside to cool. Add buttermilk and Cool Whip. Mix well. Chill.
Mix dressing and oleo and put half in a 9 x 13 x 2-inch pan. Boil zucchini and onion for 5 minutes and drain. Add soup, cream and zucchini, then put zucchini in cake pan and top with rest of stuffing. Bake at 350° for 45 minutes.
Mix and toss all together. Butter a tube pan well. Press mixture together in pan and refrigerate 1 hour. Remove and slice cold.
Fry bacon crisp. Remove from drippings. Let cool and crumble in small pieces (save drippings). Chop jalapeno peppers into small pieces. Mix all ingredients and pour into an 11 x 14 baking pan or 24 muffin tins. Bake at 400° until done. Will be golden brown.
Cut top off loaf. Hollow out. Bread cubes may be used to dip with, if desired. Mix all ingredients and pour into loaf shell. Replace top. Wrap in foil and bake in a 350° oven for 1 hour. Serve with Fritos, chips or bread cubes. Freezes extremely well.
Peel eggs; cut in half. Remove yellows. Mash with fork and add other ingredients. Return to white portions.
Saute bell pepper, onion and stick of butter or margarine. Mix other ingredients and pepper and onion. Bake at 350° until cheese bubbles well. Delicious warmed over too.
Cream together the cream cheese, margarine and powdered sugar. In separate bowl, mix pudding and milk until it thickens, then add to cream cheese mixture. Blend well. Gently mix in Cool Whip.
Heat milk, water, oil, sugar and salt in saucepan until warm. Combine yeast and 2 cups flour in large bowl. Add milk mixture; mix until smooth. Stir in remaining 3 cups flour until soft dough forms. Knead on floured board until smooth and elastic. Place in greased bowl, turning to coat surface. Let rise, covered, in warm place for 3 hours. Shape as desired. Yield: 24 servings.