HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Pour oil into a 13 x 9 x 2-inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients into pan. Stir with fork or spoon until blended. Scrape sides and spread batter evenly in pan. Bake at 350° for 35 to 45 minutes. Cooled cake may be sprinkled with powdered sugar or iced as desired.
Drain mandarin oranges and pineapple. Combine all ingredients and let chill for at least 2 hours prior to serving.
Brown meat, onion and green pepper in oil. Add other ingredients, except cheese. Simmer 1 hour. Add grated cheese. Let melt. Serve on toasted hamburger buns.
Heat all vegetables and bay leaves in vegetable oil and margarine until tender. Then add shrimp which has been peeled, deveined and cooked. Serve over rice.
Chop unpeeled zucchini, shallots and garlic. Put in heavy frying pan. Cook with butter for 10 to 20 minutes. Stir to keep from burning. You don't want it to brown. Put all ingredients and seasoning in blender and blend. Add cream. Serve hot with croutons. Serve cold with chives. Makes 8 serving and is also suitable for freezing.
In a small bowl soak dried tomatoes in enough hot water to cover for 10 minutes. Drain. Snip into small pieces. Meanwhile, score meat by making shallow diagonal cuts at 1 inch intervals in diamond pattern on both sides. Place meat between two pieces of plastic wrap. Working from center to edges, pound with flat side of meat mallet into 12 x 8 inch rectangle. Remove plastic wrap. Sprinkle with the salt and pepper. Spread the spinach over the steak. Sprinkle with the softened tomatoes, parmesan cheese, and basil. Roll the steak up from the short side. Secure with wooden toothpicks at 1 inch intervals, starting 1/2 inch from 1 end. Cut between toothpicks into eight 1-inch thick slices. Place slices, cut side down, on unheated rack of broiler pan. Broil 3-4 inches from the heat to desired doneness, turning once. (Allow 10-12 minutes for medium-rare or 12-16 minutes for medium.) Before serving remove the toothpicks.
Grease a 9 x 13-inch pan. Sprinkle the rice evenly in the bottom of the pan. Heat the soups and milk in a saucepan. Pour the soups over the rice and stir. Lay the chicken pieces over the top. Sprinkle the onion soup mix over the chicken. Cover tightly with foil. Bake at 325° for 2 1/2 hours.
Mix all ingredients well. Batter will be very thick. Bake in tube pan at 350° approximately 35 to 40 minutes.
Mix sugar, brown sugar and eggs together. Add melted butter. Mix in peanut butter and vanilla. In separate bowl mix flour, soda and salt. Mix with sugar mixture. Roll dough into log. Put in refrigerator. Slice into 1/4-inch pieces and bake at 350° for 8 to 10 minutes.
Mix all ingredients well. Pour into	2 pie	shells. Bake at 350° for 45 minutes or until done.
Brown hamburger. Pour off grease. Add all other ingredients. Cook slowly for at least 1 hour.
In large pot, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid; set both aside. In same pot, saute onion in butter until soft. Stir in flour, salt and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. I always use more carrots and less celery (depending on your taste). Yields about 2 1/2 quarts; makes 8 to 10 servings.
Put all ingredients in a blender on medium for 40 to 45 seconds. Serve cold in small glasses, 3/4 cup each. Serves 4.
Rinse corn and combine with broth in saucepan; bring to boil. Remove to heat and allow to stand for 2 hours, then cook for 45 minutes. Cook bacon in skillet until crisp. Drain. Cook onion in drippings. Add to corn mixture and simmer 5 minutes. Add milk, sugar and salt; sprinkle with bacon.
Cream butter and Crisco. Add sugar, beating thoroughly. Add eggs, one at a time, beating well after each. Sift flour with cocoa, baking powder and salt. Add to creamed mixture a small amount at a time, alternately with milk; add vanilla. Pour into greased and floured tube pan. Bake at 300° to 325° for 1 1/2 hours. Cool.
Combine all ingredients in a large mixing bowl. Shape into a loaf. Place in loaf pan and cook at 350° for 1 1/2 to 2 hours. Halfway through cooking time, cover in barbecue sauce and continue cooking until done.
Mix well. Store in airtight container. Use 1/3 c. mix to 1 c. hot water.
Cream together with a mixer the cheese and flour. Add eggs and mix well. Add sugar gradually, then lemon juice. By hand, stir in milk. Pour into pie shell and sprinkle with cinnamon. Bake at 375° for 50 to 60 minutes.
Break egg into container or blender. Add vinegar and dry ingredients. Add 1/4 of the oil. Cover; turn motor on low speed. Immediately uncover and pour in remaining oil, to a steady stream. Turn motor up to high for last 5 seconds or so.
Have butcher remove bones from ham. Combine next 6 ingredients and rub half inside meat. Combine remaining ingredients and distribute on inside of meat. Tie securely together with cord. Score fat and skin, them rub with remaining seasoning. Put meat, fat side up, on rack in shallow roasting pan. Roast in slow oven (325°) about 4 1/2 hours (30 minutes per pound). If meat gets too brown, cover lightly with foil.
Beat brown sugar and butter until fluffy. Slowly beat in corn syrup, then egg and vanilla. Blend in flour, baking powder and salt mixture. Stir in the pecans and half of the sweet chocolate chunks. Spread in an ungreased 15 1/2 x 10 1/2-inch jelly roll pan. Sprinkle remaining chocolate on top. Bake at 350° for 30 minutes. Cool on rack. Cut in 2 1/2-inch squares. Yield: 2 dozen.
Boil and debone chicken (save broth). Saute onion and peppers in bacon grease. Add tomato sauce, Worcestershire sauce and Texas Pete. Let simmer. Add ketchup and chicken broth. Stir in peas, then add chicken pieces. Serve over rice.
Preheat oven to 300°. Generously grease a 15 x 10 x 1-inch jelly roll pan; set aside. Blend	sugar,	corn syrup, Crisco and vanilla in large saucepan. Cook on medium heat about 2 minutes or until light and foamy, stirring constantly. Remove from heat; add popcorn, tossing to coat. Stir	in peanuts; spread in greased baking pan. Bake at 300° for	8 minutes. Use pancake turner to push popcorn from bottom of pan; return to often for 7 minutes. Cool in pan; break into bite size. Makes 2 quarts.
Mix butter, Karo, brown sugar and white sugar in saucepan. Bring to a rolling boil. Boil about 6 to 7 minutes. Remove from heat and add remaining ingredients. Place on two greased cookie sheets and bake one hour at 200°, stirring every 15 minutes. Then pour on waxed paper to cool. May have to separate.
Grease a square pan (8 x 8 x 2-inch). Place apple slices in pan. Mix remaining ingredients; sprinkle over apples. Bake in a 375° oven for 30 minutes, or until apples are tender and topping is golden brown.
Sift together dry ingredients. Cream shortening and sugar. Add eggs and mincemeat. Add flour and soup alternately. Add nuts and fruit. Bake at 350° for 80 minutes (or until done) in a tube pan.
Line 8-inch square pan with plastic wrap. In a 3-quart microwavable bowl, combine Karo syrup and evaporated milk and stir until blended. Microwave on High setting for 3 minutes. Stir in chocolate chips until melted. Stir in vanilla, confectioners sugar and nuts. Blend together with spoon until thick and glossy. Spread into pan and refrigerate until firm (about 2 hours minimum).
Arrange chicken breast halves in casserole dish (buttered). Top each breast with a slice of Swiss cheese. Mix the 2 cans of cream of chicken soup with 1/2 can of water. Pour this over chicken, then spread 2 cups crushed seasoned dressing mix over all and drizzle with 1/3 cup butter. Bake, uncovered, 50 to 55 minutes in a 350° oven.
Mix together milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours. Melt chocolate with the shortening. Form coconut mixture into small patties and with a fork, dip into chocolate. Place onto wax paper to harden.
In a medium bowl, blend oil, sugar and brown sugar on low speed until mixed. Add vanilla. Beat in eggs, one at a time, blending well. In separate bowl, stir together flour, salt, dry milk, soda, baking powder and cinnamon. Add to 4 egg mixture until well blended. Stir in carrots and walnuts by hand. Pour into greased and floured 10-inch tube or 12-cup fluted tube pan. Bake at 350° for 50 to 60 minutes or until the cake tests done. Cool in pan; invert onto a serving plate. Sprinkle sifted confectioners sugar on top. Serves 12 to 16.
Dissolve and cool. Measure and add equal amounts of vodka (a fifth). Add one vanilla bean. Bottle. Let set 2 weeks.
Combine butter, sugar and oil of peppermint. Mix milk and food coloring and add to the butter-sugar mixture, mixing well with a hand beater. Roll out in long 1/2-inch pieces. Let each dry completely.
Into each of 4 mugs, pour 1 cup coffee. Microwave 3 1/2 to 4 minutes on High. Stir in 2 tablespoons of cocoa mix and sugar for each cup. Top with 2 tablespoons ice cream and a dash of cinnamon.
Grease cake pan. Mix with spoon the cake mix, eggs, oil and pie filling. (Optional, 1 cup raisins and nuts.) Stir until well blended. Pour into pan. Bake at 350° for 35 to 40 minutes.
Arrange a single layer of crackers (salty side up) in a jelly roll pan. Melt together butter and brown sugar and pour over crackers. Bake at 350° for 6 to 8 minutes.
Beat eggs and sugar; add milk. Beat in flour and baking powder. Drop by teaspoonfuls in hot oil and brown. When cool, shake in confectioners sugar.
Melt butter; cream in sugar and eggs. Add sifted dry ingredients. Dredge nuts and fruit in additional flour. Add to mixture. Drop by small teaspoonfuls onto a cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix well; cover tightly. Stir first few days. Wait 1 to 4 weeks before serving.
In large container, melt margarine; stir in peanut butter. Add sugar and Rice Krispies. By hand, shape into small logs. Refrigerate while melting chocolate.
Soften cream cheese. Add sugar and mayonnaise and blend well. Add pineapple, cranberries and nuts. Fold in Cool Whip. Freeze.
Mix turkey with mushrooms, celery, onions, pimiento and put into casserole dish. Blend soup and milk and pour over turkey mixture. Sprinkle noodles on top. Bake uncovered at 350° for about 30 to 40 minutes.
Sift together flour, sugar, baking powder and salt. Mix oil, yolks, water and vanilla together. Add to dry mixture; beat with spoon until smooth. Put egg whites and cream of tartar in bowl. Beat until stiff. Pour 2 mixtures together gradually folding gently until blended. Bake in ungreased pan.
Cook bacon until crisp. Crumble. Line bottom of buttered 13 x 7-inch pan with crescent rolls. Sprinkle with bacon and cheese. Combine remaining ingredients and pour over bacon. Bake at 425° for 15 minutes or until set. Let stand 5 minutes before serving. Serves 6 to 8. Good for breakfast or dinner.
Cream the margarine, sugar and egg together. Add rest of ingredients. Bake at 350° in a 9 x 13-inch pan, well-greased and floured, for 35 minutes or until tested.
Cook, drain, crumble and set aside sausage. In a large Dutch oven, stir grits in to boiling water. Return them to a boil, then reduce heat. Cook 5 minutes, stirring occasionally. Remove from heat. Saute onion and margarine; add to grits to stir. Add prepared sausage, chilies, pepper sauce, garlic salt and pimentos. Stir well. Stir in eggs and cheese. Pour into greased casserole dish. Bake at 325° for 45 to 60 minutes or in microwave until bubbly (10 to 15 minutes). May be frozen before baking. Serves 20.
Sift dry ingredients. Cream shortening and sugar and add eggs, beat well. Add flour mixture alternately with bananas. Beat well after each addition. Add nuts. Pour in greased loaf pan and bake at 350° for 1 hour. Remove from pan and cool.
Mix flour, baking powder, 1 cup sugar and 3 teaspoons cinnamon. Add butter or oleo, shortening, 1 egg and 1 egg yolk. Blend well and turn into a lightly greased jellyroll pan; spread evenly with spatula. Beat egg white slightly; brush over mixture. Combine remaining 1/3 cup sugar, 1 teaspoon cinnamon, chocolate chips and walnuts; sprinkle over top. Bake in a moderate oven at 350° for 25 minutes. Cool and cut into bars.
Beat together oil, sugar and eggs for 20 minutes, then add a little soda, baking powder and flour, alternating with a little milk. Mix slowly. Keep adding until flour, soda and baking powder are all gone. Add cinnamon, cloves, nutmeg and orange rind, if used. Mix well, then add chopped nuts. Pour in a lightly greased 13 x 9-inch glass dish. Bake at 350° for 30 to 40 minutes; depends on your oven.
Mince garlic. Grate lemon peel. Combine olive oil, vinegar, Worcestershire sauce, mustard, lemon juice, minced garlic and grated lemon peel. Shake very well. Tear lettuce into bite size pieces and place in salad bowl. Pour dressing over lettuce and sprinkle cheese. Add croutons. Toss salad.
Mix sugar, salt, flour and baking powder together; drop in 1 unbeaten egg. Mix until crumbly. Spread over sliced apples in a greased pan. Sprinkle with cinnamon. Melt Criso over apples. Bake at 350° for 35 to 40 minutes.
Slice cucumbers and onion; place in large bowl. Mix other ingredients; pour over onion and cucumbers. Cover and chill overnight.
Bake chicken breasts at 350° for 30 minutes. Let cool and cut into bite sized pieces. Add to chicken stock mixture.
Slice tomatoes 1/4-inch thick. Sprinkle with salt and pepper. Mix meal, flour and sugar and cover tomatoes. Fry in oil or butter, about 1/4-inch, in frypan. Cook 2 minutes on each side. Drain on paper towel.
Beat all ingredients for 7 minutes. Bake at 350° for 45 minutes.
Beat egg yolks until almost thick; gradually beat 1/4 cup sugar into egg yolks. Add vanilla. Beat egg whites until almost stiff. Add 1/2 cup sugar to whites and beat very stiff. Fold yolks into whites. Add flour, salt and baking powder, sifted together. Fold carefully. Bake at 375° for 12 minutes in a 10 1/2 x 15-inch pan, lined with wax paper.
Drain green beans and rinse well. Combine the green beans, soups, milk and Worcestershire sauce. Put 1/2 can onions over mixture. Bake in a 375° oven until brown on top.
Mix all ingredients together and beat well with mixer or in blender. Pour into greased baking dish and cover with topping. Bake 35 minutes at 350°.
Melt butter in frying pan. Brown pasta in butter until crispy and golden brown. Beat eggs in bowl add salt and pepper to taste. Add beaten eggs to pasta, cook as you would scrambled eggs. When eggs are cooked it's ready.
Blend first four ingredients and add salt. Stir in 10 c. water. Cook over medium heat until thickened. Add lemon juice and mix till right consistency. Be sure your syrup is really thick. Place in jars and water bath 20 minutes.
Blend eggs and cottage cheese. Add to muffin mix. Add oleo, onion and broccoli. Spray 9 x 13 inch pan with Pam. Bake at 400° for 30 minutes or until brown.
Beat together the cream cheese and sugar. Mix together with remaining ingredients. Pour into a 9 x 13-inch pan; freeze. Take out 30 minutes before serving. This salad can be kept in freezer up to 6 months.
Heat oven to 350°. Put all ingredients in bowl. With mixer, blend all	1/2 minute on low speed and 3 minutes on high, scraping bowl constantly. Bake 50 to 60 minutes in tube or Bundt pan. Can frost or dust with powdered sugar.
In a 2-cup container, microwave water, uncovered, on High for 1 1/2 to 2 minutes or until steaming hot. Stir in cocoa mix. Pour into a mug. Top hot chocolate with a small scoop of ice cream. Serve immediately.
Sift 4 cups flour into an oversize crockery bowl. Sift 4 cups flour into a smaller bowl, to which has been added 2 teaspoons baking powder, 2 teaspoons salt and 1 scant teaspoon soda. Put milk in large saucepan; add sugar and Crisco. Bring to a boil, but do not boil. Remove from stove; place in sink with several inches of water to cool. Place lid on top of pan. Put yeast into warm water. Dissolve. When milk is cooled to lukewarm, add yeast; pour this into first bowl with only the flour. Use rotary beater to distribute lumps.
Cut butter into flour until crumbly. Add sour cream. Stir until mixture forms stiff dough. Fill 2 x 1-inch muffin cups full. Bake at 450° for 12 to 15 minutes or until brown. Serve immediately. Yields 12 biscuits.
Mix shortening and sugar. Add eggs and juice from fruit cocktail. Mix soda and salt with flour. Add to first mixture. Add fruit cocktail last. Bake at 350° for 35 to 40 minutes.
Prepare crust from graham cracker crumbs and butter. Spread in bottom of a 9 x 13-inch pan. Mix sugar and cream cheese. Mix Dream Whip as directed. Combine the two mixtures. Spread over crust. Refrigerate. Spread cherry pie filling over top just before serving.
Simmer fruits in water for 5 minutes. Stir in butter and margarine; cool mixture. Mix remaining ingredients together. Stir in cooled fruit mixture. Pour into greased 9 x 13-inch baking pan. Bake at 350° for 15 to 20 minutes. Cool; cut into 2-inch squares. Yields 24 servings.
Mix together cheeses, eggs, parsley, salt and pepper for filling. Using a teaspoon, carefully fill cooked, cooled stuffing shells with the cheese mixture. In a 9 x 13-inch baking pan, pour 1/2 of the sauce, then arrange the shells, open side up, in a single layer over the sauce. Cover with remaining sauce and sprinkle with additional Parmesan cheese, if desired. Cover with aluminum foil and bake at 350° for about 35 minutes or until hot and bubbly. Allow to stand, uncovered, for about 10 minutes before serving. Makes 8 to 10 servings (about 36 shells).
Grate all cheese. Split whole chilies and remove seeds. In flat buttered baking dish, layer 1/2 chilies, 1/2 cheese, 1/2 chilies and 1/2 cheese.
Slice roast thin. Sprinkle each slice with salt and pepper. Roll onion and bacon in beef and hold together with toothpicks. In a Dutch oven or heavy covered pan, brown in bacon drippings on high or medium heat. Cover meat with water and cook until tender, but firm. Cool; pour flour mixture into broth and thicken gravy. Serve with noodles or spaetzle.
Place apples in a casserole dish. Mix rest of ingredients together; spread over apples. Bake 30 minutes at 350°.
Preheat oven to 350°. Place the uncooked rice on bottom of 9 x 13-inch pan, then place salted chicken on rice. Mix the remaining ingredients; bring to boil, then pour over chicken. Cook for 1 hour and 10 minutes.
Saute onion and pepper in bacon fat. Add okra, cut into 1-inch pieces and fry for 5 minutes. Add tomatoes, sugar, salt and pepper to taste. Cover and cook 15 minutes. Remove cover and simmer for 5 minutes.
Preheat oven to 400°. In 1 1/2-quart mixing bowl, beat all ingredients at slow speed until moistened (about 1 minute). Spoon batter into muffin tin lined with paper or sprayed with polyunsaturated cooking spray. Bake 17 to 22 minutes or until lightly browned. Makes 12 muffins. Contains 134 calories per muffin, 3.3 g fat, 0 cholesterol and 50 g sodium.
Mix all together and pat into 9 x 13-inch pan. Melt chocolate chips and spread on top. Chill until very firm or freeze. Cut into squares. (Sometimes, I cut them first before freezing.)
Grate cabbage, carrots (optional) and onion. Combine all other ingredients and mix with vegetables. Mix well.
Mix all juices together in a punch bowl. Add water and sugar to taste. Add plenty of ice for dilution. Add the bottle of ginger ale just before serving. Serves about 50 people.
Heat water to boiling in 2-quart saucepan; remove from heat. Add gelatin and stir until dissolved. Add 1/2 cup cold water (or ice water). Cut ice cream into six pieces; add to hot liquid. Stir until melted. Chill until mixture begins to thicken and mound when spooned, 20 to 25 minutes. Fold in strawberries. Pour into cooled, baked pie shell. Garnish with whipped cream and sliced strawberries if desired. Chill 20 to 25 minutes or until firm.
Cook noodles according to package instructions. Meanwhile, simmer tomato paste, 6 ounces of water, tomato sauce, margarine and seasonings. Drain noodles.
Combine all ingredients except almonds. Add almonds just before serving. Serves 6 to 8.
Spray Pam in 9 x 13-inch dish and pour in pie filling. Slice fresh strawberries and add to filling (optional). Sprinkle dry cake mix over filling. Place pats of butter over mix. Bake as directed on cake box.
Cook broccoli and cauliflower until tender. Drain and place in ungreased baking dish. Heat soups, milk and cheese until cheese melts. Pour mixture over vegetables. Gently stir once or twice. Sprinkle with buttered bread crumbs. Bake at 350° for 30 minutes.
Combine all of the preceding ingredients in a 9 x 13-inch pan. Bake at 325° for 1 1/2 hours.
Mix first 7 ingredients and place in casserole dish. Bake at 350° for 25 minutes. Chop maraschino cherries. Mix with crushed pineapple, sugar and cornstarch. Cook in saucepan until mixture is glossy. (May need to add more cornstarch.) Pour over yams in casserole and bake an additional 10 minutes.
In saucepan, combine first 5 ingredients. Bring to boil and boil for 1 minute. Add the remaining ingredients and stir well. Drop onto wax paper. Makes about 30 cookies.
Combine pork, bread crumbs, egg, salt, pepper and Worcestershire sauce; mix thoroughly. On waxed paper, pat meat mixture to a 10 x 7-inch rectangle. Combine sauerkraut and onion; spread evenly over meat. Starting at narrow side, roll up jelly roll fashion. Place loaf in shallow bake dish. Arrange bacon slices across top. Bake in oven (350°) for 40 to 45 minutes. Makes 5 to 6 servings.
Cream shortening and sugars. Add eggs, vanilla and water. Add flour, soda and salt. Mix well. Add chips and nuts to mixture. Mix well. Bake at 350° for 10 minutes.
Mix first 3 ingredients until crumbly. Mix in the next 3 with a fork. Divide dough into 5 balls and chill for 1/2 hour before rolling out.
Cream mayonnaise and cream cheese together. Mix all ingredients together with cream cheese and mayonnaise. Salt and pepper to taste.
Chop and brown together bacon and onion. Add to beans and combine other ingredients, one at a time. Place in ungreased 13 x 9-inch baking dish and sprinkle with Parmesan cheese. Bake 30 minutes in 350° oven.
Heat vinegar, sugar, salt and pepper in small saucepan until sugar dissolves. Set aside. Combine remaining ingredients in a large container. Pour sugar-vinegar mixture over beans and toss to coat evenly. Cover and refrigerate several hours or overnight to marinate. Toss occasionally.
Mix thoroughly. Roll in paprika and chill. Makes 1 large ball or 2 small balls.
Brown meat in melted shortening. Stir in consomme, wine or juice, soy sauce, garlic and onion salt. Heat to boiling. Simmer covered one hour until meat is tender. Serve over cooked rice.
Cream margarine, egg, sweetener and vanilla. Stir in flour, baking soda and salt. Add chocolate chips and blend well. Drop by teaspoon on greased cookie sheet. Bake in preheated oven at 375° for 8 to 10 minutes. Makes 40 cookies.
Slice cucumbers and fill jug 1/2 full. Add cloth bag filled with spices and finish adding the cucumbers. Pour alum and salt on top and then add enough vinegar to cover the cucumbers. Put lid on and let sit for 6 weeks. Pour the vinegar off and remove the bag. Pour cucumbers in large pan and cover with sugar. Stir until dissolved. Return to jug and cover. Store in a cool place. The older they get, the better they taste. Keep a small container in the refrigerator if you like them cold.
Brown ground beef and onion. Add rest of ingredients and continue cooking. Serve with taco chips, lettuce, sour cream and cheese.
Fry hamburger and drain. Add onion and green pepper. Add kidney beans. Slice tomatoes and add. Add tomato paste and water to taste. Add dry chili mix and Tabasco sauce. Salt and pepper to taste.
Mix grated cheeses together with mayonnaise and minced onion. Add black olives and bacon, crumbled. Spread mixture on pita breads (like a small pizza) and broil 2 to 3 minutes until cheese is bubbly and just slightly brown. Should make enough for 6 to 8 pita sandwiches or 3 to 4 large pita breads. Delicious!
In 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Stir in green beans and 1/2 can of onions.