HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, sugar, vanilla and lemon extract until fluffy. Add eggs, 1 at a time, beating well after each addition. Sift together flour and baking soda. Combine jam and sour cream. Add jam mixture alternately with dry mixture, beating until well combined. Divide among 5 greased and floured 4 1/2 x 2 3/4 x 2 1/4-inch loaf pans. Bake at 350° for 45 to 50 minutes or until comes out clean. Cool 10 minutes in pans. Remove and cool completely on wire rack. Freezes well.
Mix first 4 ingredients in medium saucepan. Simmer for 15 minutes. Add meat and simmer for 1/2 hour. This is also good using cooked turkey. Makes 8 sandwiches.
Brown pork chops in oil in an electric skillet. Top with cooked rice. Add tomatoes. Cover and simmer for 15 to 20 minutes.
Place thawed chicken into regular size baking bag. Slit bag about 2-inches on the top. Add 2 packages of Ranch dressing mix per 3 pounds of chicken; shake well. Bake at 350° approximately 1 hour. Baking times may vary according to the oven.
*Any number of toppings may be used: chopped pepperoni, diced peppers, chopped sausage, etc.
Preheat oven to 350 degrees. Grease the bottoms and sides of an 11 x 7 baking dish. Chop the onion. Heat butter in a small non-stick skillet over medium-high heat until melted. Stir in onion and saute until tender.
Cube eggplant. Place in a small pan. Cover with boiling water and boil for 5 minutes. Drain. Add half of the cheese, gently stirring until cheese melts. Mix in bread crumbs. In a separate bowl, beat eggs slightly with milk, onion, parsley, salt and pepper. Stir into eggplant mixture. Spoon into buttered 1 1/2-quart casserole. Sprinkle with remaining cheese, bread crumbs and sesame seed. Bake at 350° for 40 minutes or until set and golden brown.
Drain spinach well. Mix all ingredients and chill at least 2 hours. Serve with "dippers" of choice.
Melt butter and saute onions, shallots and parsley. Add cream cheese and mushroom soup. Cover, stir until smooth. Stir in crab meat. Cook on low fire for about 1/2 hour.
May be used in pita sandwiches with garbanzo beans over pasta, or as cocktail meatballs, like Swedish meatballs. Low cholesterol and low-fat.
Preheat oven to 350°. Rinse and dry salmon fillet. Place on large piece of aluminum foil, skin side down. Squeeze 1/2 lemon juice over fish. Sprinkle onions and capers along top of fish. Season with fresh grated pepper. Wrap foil to seal edges. Bake 30 to 40 minutes. The fish should be just firm when pressed lightly with finger. Garnish with 1/2 lemon, sliced. Serves 3 to 4. Excellent served with pasta marinara and Caesar salad.
Combine partially frozen broccoli, onion, celery, cold water and butter. Boil 5 minutes. Combine rice, soup and Cheez Whiz. Fold into the vegetable mixture. Turn into shallow baking pan (10 x 8-inches). Bake at 350° for 25 to 30 minutes.
In large pan, toss all dry ingredients together; set aside. In large bowl mix eggs, oil and buttermilk. Pour this mixture over dry ingredients and stir until well blended. (No electric mixer.) Pour batter into tiny muffin tins. Bake at 400° for 12 minutes. Makes 144 tiny muffins that can be kept in refrigerator for up to 6 weeks.
Mix jello, hot water and cheese in blender. Add fruits and stir. Add marshmallows.
Arrange yams in a single layer in 13 x 9 x 2-inch baking dish. Bake in a 325° oven for 15 minutes.
Combine all ingredients in 2-quart saucepan. Bring to a boil, stirring until sugar is dissolved. Cool. Refrigerate, covered, for several hours. Just before serving, reheat slowly. Strain to remove spices. Serve hot in mugs or punch cups along with cookies. Makes 8 servings.
Add enough pancake flour to egg and salt and pepper to make a thick batter. Fry in enough hot oil to come about halfway up on fritter. Brown on one side, turn and brown on other side.
Sift flour, baking powder, sugar and salt together, then add milk. Beat egg whites until stiff. Mix oil, egg yolks and milk together. Stir into flour mixture. Carefully fold in egg whites (don't stir). Heat griddle and bake for only a few minutes. Serve with your favorite syrup.
Chop jalapeno peppers, bell peppers, onions and green tomatoes very coarse. Sprinkle canning salt and pepper; soak overnight. Drain juice, then mix.
Melt margarine, add stuffing mix. Mix and reserve 1/4 cup of mixture. Cook zucchini until tender; drain. Add everything together and mix. Put in a greased casserole, bake for 20 minutes at 350°. Put reserved mixture on top of casserole and enjoy.
Beat shortening until fluffy. Add egg, coffee, salt and vanilla. Add sugar and milk. More milk may be needed.
Cook squash, covered, in a small amount of boiling water for 15 minutes, or until tender. Drain. Mash and drain again. Set aside 1 cup squash. Combine sugar and oil in a mixing bowl; beat at medium speed of an electric mixer until well blended. Add eggs; beat until well blended. Combine flour, baking powder, soda, salt, cinnamon and nutmeg; blend well. Add to egg mixture. Stir in squash, orange rind, pineapple, pecans, coconut and vanilla; blend well. Spoon into a greased and floured 10-inch Bundt pan. Bake at 350° for 55 minutes to 1 hour. Let cake cool in pan for 10 minutes; remove from pan. Let cool completely on a wire rack. Place on serving plate. Spoon Glaze over top of cake. Yields one 10-inch cake.
Mix all ingredients. Put meat into an 8-inch square baking dish. Then bake in a 350° oven for 30 minutes. After that, remove from oven; drain excess fat. Combine 3 cups hot mashed potatoes and 3/4 cup shredded American cheese. Spread over meat. Top with 1/4 cup shredded American cheese. Bake for 20 minutes. Makes 6 servings.
Brown pork in olive oil in a skillet; season with salt and pepper. Put rice in an 11 x 7-inch baking dish. Pour orange juice over rice. Arrange pork on rice and pour condensed chicken soup over all. Cover and bake for 45 minutes at 350°. Uncover and bake an additional 10 minutes. Serves 6.
Mix all ingredients until creamy. Pour in unbaked pie shell. Bake at 350° for 35 minutes. Makes two (2) small pies.
Combine all ingredients in a small saucepan; bring to a boil and boil 1 minute. Remove from heat. Sauce will thicken as it cools. Serve cold over ice cream or pudding.
Mix all ingredients together, except the oil, vinegar and sugar. Mix the oil, vinegar and sugar together before pouring over rest of ingredients. Cover and refrigerate 24 hours before serving.
Pop the corn. Put in big tupperware bowl. Shake bowl to get unpopped kernels at bottom of bowl. Lift pop corn into buttered turkey pan.
Mix soups together and pour over roast. Cook in oven on 350° for about 2 1/2 hours or until done, or cook in crock-pot.
Drain pineapple and reserve 3/4 cup juice. Combine lemon and pineapple juice. Add eggs, sugar and salt. Cook over low heat, constantly stirring until thick. Cool. After cooled, add pineapple, celery, apples and nuts. Fold in Cool Whip. Freeze. Lasts indefinitely.
Place roast, Bloody Mary mix, tomatoes and potatoes in crock-pot. Cook on high 4 to 6 hours. Add frozen vegetables and cook on high another 30 minutes to 1 hour or until vegetables are cooked and meat is tender.
Beat eggs, add oil, sugar and berries. Mix well. Add remaining ingredients. Grease 2 loaf pans. Sprinkle with sugar. Divide mixture in half. Bake at 350° for 70 to 75 minutes.
Mix well first 3 ingredients. Add nuts, pineapple and coconut. Mix well and pour into 2 graham cracker pie shells. Chill.
Sift dry ingredients together. Add onion, beaten egg and milk to dry ingredients, stirring slightly. Drop teaspoon of batter into deep, hot fat. Cook until brown.
Cook vegetables as directed on package. Mix onions, celery, cheese and mayonnaise. Spread over vegetables. Melt butter and mix with cracker crumbs. Sprinkle on top. Bake at 350° for 30 minutes.
Mix melted butter and minced garlic in one bowl. Mix crackers, cheese, parsley, pepper and paprika in another bowl. Dip chicken wings in butter bowl, then in cracker mixture. Bake in a shallow greased pan for 35 to 45 minutes or until tender.
Mix eggs, corn, milk, oil, onion and green chilies. Mix together corn meal, soda and salt; combine with liquid mixture. Add cheese. Preheat oven to 375°, put well greased pans in oven to preheat and pour batter into warmed pan. Bake at 375° for 45 - 60 minutes. Cut into squares and serve.
Mix all ingredients together except for kisses. Roll dough into balls. If dough is too sticky to work with, dip fingers into powdered sugar. Place balls on cookie sheet. Bake at 375° for 10 to 12 minutes. When almost cool, press kisses into center.
Lightly grease skillet. Mix all ingredients; form into patties. Brown on both sides.
Saute in large skillet over medium heat for 5 minutes the butter and onion. Add and saute 8 to 10 minutes the tofu pieces and add tamari. Add and stir until wilted, 5 to 8 minutes, the spinach and sprinkle with lemon juice. Serve over steamed rice and enjoy.
Put fruit in large baking dish. Heat brown sugar, pineapple juice, butter and ginger. Pour over fruit. Bake at 350° for 45 minutes.
Combine mustard and vinegar and let sit overnight. Beat eggs and sugar; add to mustard and vinegar and cook, stirring frequently, in double boiler until it starts to get thick (20 to 25 minutes). Store in refrigerator.
Brown the ground beef, onion and green pepper. In a bowl, combine the soup or pizza sauce, tomato paste, soup, water, mushrooms, oregano and garlic salt. Cook the noodles as directed. In a greased casserole, place a layer of noodles, ground beef and soup. Repeat layers. Place sliced pepperoni and cheese over the top. Bake at 350° for 1 hour.
Mix well. Store in a tight container. To use, mix 2 heaping tablespoonfuls of tea with 1 cup of hot water.
Line a 9-inch deep-dish pie plate with one unbaked crust. Drain vegetables, chicken and mushrooms. Mix all ingredients and season lightly with salt, pepper or any favorite seasonings. Pour into pie pan and top with remaining pie crust. Pinch edges together. Slit the top crust in a few places and bake at 375° for about 45 minutes or until golden brown and bubbling.
Mix all ingredients together. Drop by teaspoonful on cookie sheet. Sprinkle on cookies 1/2 cup brown sugar mixed with cinnamon. Bake at 375° for 10 to 12 minutes.
Drain beans; add remaining ingredients. Mix well. Chill. Serve with charcoaled mullets or any seafood. Yield: 4 to 6 servings.
Cut meat into pieces; brown well on both sides in oil. Add mushrooms and onions. Cook until lightly browned. Blend in remaining ingredients; cover and simmer for 45 minutes or until meat is tender; stir often. Remove bay leaf before serving. Serve on rice or noodles. Makes 4 servings.
Mix the first 3 items. Add pecans, graham cracker crumbs and melted butter. Roll into balls; dip in dark almond chocolate.
Mix all ingredients together with a mixer. Add zucchini last; blend in lightly. Bake in greased oblong pan on bottom rack. Cook for 1/2 hour at 350°. Cool before cutting.
Mix butter, sugar and flour. Place apple slices in a 8x8 pan. Sprinkle butter topping over apples. Bake at 350 degrees for one hour.
Melt soup, cheese and milk (or water) on stove top in saucepan or in microwave in a large casserole dish. Pour over cooked noodles, tuna and peas. Stir. Cook until bubbly in a 350° oven. Let cool for 10 to 15 minutes so sauce can thicken. Serve over toast, if desired.
Combine in saucepan and boil sugar, cocoa, margarine, salt, and milk for 1 minute. Remove from heat. Add oats, peanut butter and vanilla. Drop onto waxed paper 1 tablespoon at a time.
Heat 2 quarts water to boiling. Add barley; bring to boil, reduce heat and simmer 40 minutes or until barley is tender. Rinse with cold water; drain. Place vegetables and barley in large bowl. Cut onions into 2-inch pieces. Brown in hot salad oil. Discard green onion. Add oil to barley mixture, tossing to coat. Stir in rest of ingredients. Cover and refrigerate two hours.
Mix flour, sugar, baking powder, butter and 1 egg. Spread in bottom of glass dish. Pour in pineapple. Blend remaining ingredients and pour over crust and pineapple. Bake at 350° for one hour.
Refrigerate before using to allow dip to flavor more. Excellent dip for fresh vegetables.
Mix all ingredients together and let sit overnight. Add shredded Cheddar cheese, 2 to 3 chopped avocados and 2 to 3 chopped tomatoes. Drain excess dressing and serve on lettuce leaf.
Cream shortening, sugar, eggs and vanilla. Add flour, soda and salt; mix well. Stir in 1/2 cup M&M'S; reserve the rest for decoration. Drop by spoon on ungreased cookie sheet. Decorate tops with M&M'S. Bake at 375° for to 12 minutes or until golden brown.
Bake potatoes, cool and slice in halves lengthwise. Brown beef and diced onions; drain. Scoop centers from baked potatoes, mash and add mayonnaise, milk and Cheddar cheese. Mix beef with mashed potato mixture. Add salt, pepper and garlic salt. Spoon into shells of baked potatoes. Bake at 350° for 30 minutes. Top with butter.
In large bowl, toss together apples, nuts, candies, 1/3 cup sugar and flour. Pour into one crust.
Remove wrappers from 1 can of tamales. Cut tamales in thirds. Combine the cut tamales, hominy, sausage and soup. Turn into 1 1/2-quart casserole. Bake uncovered in 350° oven 30 or 40 minutes. Remove wrappers from second can of tamales. Cut tamales diagonally in halves. Garnish top of casserole with cut tamales. Sprinkle with cheese atop. Return to oven to melt cheese and heat top of tamales.
Mix all together and let rise 4 hours. Work down using 1/2 cup flour. Divide in loaves. Let rise. Bake at 350° for 40 minutes.
Combine Kool-Aid with exact amount of water (follow package directions). Add lemonade and pineapple juice. Stir well and chill. When serving, add ginger ale. Yield: 4 ounce cups punch.
Melt sugar at 400°. Stir until melted. Add salted peanuts and baking soda. Mix well. Work fast. Pour onto large buttered baking sheet.
Thaw broccoli. Saute butter, celery and onion. Mix all ingredients. Bake at 325° for 45 minutes.
Place ribs, meat side up, in baking dish. Place slices of onions and lemon on top of ribs. Combine remaining ingredients in saucepan and cook over low heat for 30 minutes. Bake ribs at 450° for 30 minutes. Pour sauce over ribs and reduce heat to 350°. Cook for 1 hour. Baste with sauce every 15 minutes.
Scoop sherbet into punch bowl. Add lemon-lime carbonated beverages to sherbet. Makes 25 to 30 (4 ounce) servings.
Cream Crisco and brown sugar. Add vanilla. Beat in eggs. Mix flour, soda and salt. Mix into sugar mixture. Stir in chocolate chips. Drop by rounded teaspoonfuls onto cookie sheets. Bake at 375° for 10 minutes. Remove to cooling racks. Makes 4 to 5 dozen.
Separate meat from skin and bones; cut chicken into bite-sized pieces. Mix chicken, apple and celery. Mix salad dressing, cinnamon and salt. Stir into chicken mixture. Mix well. Chill.
Melt chips and milk in a double boiler. Stir constantly. Add confectioners sugar and nuts. Roll into balls. Roll in coconut.
Beat cheese and milk until fluffy. Add lemon and vanilla and mix well. Pour into crust. Chill 3 hours. Top with cherry pie filling just before serving.
Bring butter, cocoa and milk to a boil. Pour over sugar and mix well. Then add vanilla and nuts. Pour over cake while it's hot.
Preheat oven to 425°. Prick dough and line with foil. Fill with dried beans, uncooked rice or pie weights, bake 10 to 15 minutes. Cool completely on wire rack. In 2-quart saucepan, stir with wire whisk until well blended. Bring to a boil over medium heat, stirring constantly. Continue cooking and stirring for 2 minutes or until thick. Remove from heat. Stir in butter and vanilla.
Mix ingredients, except oleo and crackers, thoroughly. Put in an 8 1/2 x 13-inch pan. Crush crackers and mix with the melted oleo; put on top of casserole. Bake at 350° for 45 minutes with oleo.
Beat egg yolks and sugar until thick and light. Beat in cream, milk, salt and vanilla. Beat egg whites until they hold stiff peaks; fold into egg yolk mixture. Serve in chilled punch bowl; sprinkle with nutmeg. Makes 2 1/2 quarts.
Beat together, then pour one little bottle, about 3-5 oz, of lemon juice in and mix. Pour into vanilla wafer crust and chill. Top with cool whip.
Sift the dry ingredients into a bowl. Add wet ingredients all at once and stir just until moistened. Bake in greased 8-inch square pan at 350° for 30 to 35 minutes.
Drain pineapple; reserve juice. Add water to make 3 1/4 cups. Saute onions in shortening until tender. Add 1 1/4 cups water, carrots, celery and bouillon. Cover and simmer 5 minutes. Combine sugar, cornstarch, catsup, vinegar and soy sauce. Stir into vegetable mixture. Cook until clear and thickened. Add chicken, green pepper and pineapple. Cover and simmer 5 minutes. Make rice with measured liquid, salt and margarine.
Combine first 6 ingredients in medium saucepan. Simmer on medium heat until hot. Add cheese and stir until cheese melts. Mash mixture slightly. Serve warm with tortilla chips.
Drain the beans; combine the beans, green pepper, pimiento and onion in a bowl. Mix together oil, vinegar, oregano, parsley and pepper. Pour over the vegetables and mix well. Marinate in the refrigerator at least 3 hours.
In blender or food processor, combine all ingredients except chicken. Process until mixture is pureed. Spread mixture on all sides of breast pieces. Cover and marinate in refrigerator overnight (or at least 15 minutes). Before grilling, scrape off excess marinade. Grill or broil 6 to 8 inches from heat source for 5 to 10 minutes per side until cooked through. Makes 4 servings.
Cut herring into small pieces. Slice eggs. Layer herring and eggs in bowl. Put chopped onion on top. Mix mayonnaise with cream and curry powder. Add lemon juice, salt and pepper to taste. Pour dressing over herring and decorate with sliced hard-boiled eggs and chopped parsley. This can be artfully arranged in a clear glass bowl to show the layers.
Mix ingredients together and spread on chicken. This is enough for 2 chickens, cut up. Add enough water to cover bottom of pan. Cover loosely and bake for 1 1/2 hours at 350°. You can also place approximately 8 large or 10 to 12 small pieces of chicken, skin side down, in pan; this is instead of cutting up 2 chickens.
Cook potatoes with bay leaf until barely tender. Peel and grate potatoes. In a pot, add butter to soup. Stir until smooth. Blend in sour cream, salt and pepper. Sprinkle in onion salt and 1 1/2 cups cheese. Blend well.
Heat whipping cream. Beat yolks and sugar together. Gradually add hot cream to yolks mixture, whisking constantly. Cook mixture in top of double boiler over hot water stirring constantly until mixture thickens, about 8 minutes. Do not let mixture boil. Remove from heat. Strain mixture into bowl. Add chocolate and vanilla stirring occasionally until chocolate is melted and mixture is smooth. Cool completely. Stir raspberries with juice into cool mixture. Freeze in ice cream freezer according to manufacturer's instructions. Makes 1 1/2 quarts.
Combine eggs, sugar, salt and cinnamon; beat lightly. Heat milk until just beginning to scald. Beat milk into egg mixture; pour into crust. Bake at 350° for 25 to 30 minutes, or until table knife comes out clean when inserted in center.
Mix all together with mixer for 3 minutes. Put in floured Bundt pan. Bake at 350° for 70 minutes.
Dissolve cornstarch in water; stir in Eagle Brand milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Slice 2 bananas and dip in lemon juice; drain. Arrange on bottom of baked pie shell. Pour pudding over all and chill until set, about 4 hours.
In a large saucepan, warn the oil over medium heat. Add the cucumbers, onion and red pepper. Cook until the vegetables are tender, about 15 minutes. Stir in the chicken broth and simmer for 10 minutes, stirring occasionally. Remove from heat. In a blender or food processor, puree the soup until very smooth and return it to the sauce pan. Bring to a simmer and season to taste with salt and pepper. You can serve hot with a tablespoon of yogurt and rice.
Combine crumbs, powdered sugar, 1 cup of pecans and cocoa. Add corn syrup and rum and mix well. Shape into 1-inch balls. Roll in sugar or pecans. Store in airtight container. Improves with age!
Mix all ingredients and top with remaining cheese. Bake at 375° for 30 minutes or until bubbly. Dip with rye bread or rye Triscuits.
Cream sugar, butter and oil together. Add eggs, vanilla and sour milk. beat with mixer. Mix together dry ingredients and add to creamed mixture. Beat well. Stir in zucchini. Pour batter into greased and floured cake pan. Sprinkle top with chocolate chips. Bake at 350 degrees for 40-45 minutes or until cake tests done.
Mix all ingredients and add water until mixture is thick. Cover and refrigerate overnight. Drop into hot deep fat 1 teaspoonful at a time. Turn several times until golden brown.
Mix the first 7 ingredients. Mix the remaining ingredients, except bread crumbs. Blend together. Put into a 2-quart buttered casserole. Sprinkle with bread crumbs. Bake for 30 minutes at 375°. Serves 8.
Cook and debone chicken. Mix all ingredients. Put in 9 x 13-inch casserole. Bake at 350° until bubbly. Crush and sprinkle potato chips over hot casserole. Return to oven for 5 to 10 minutes.
Combine Milky Way bars, milk and peach in a 5-cup blender container. Process at high speed until smooth, about 45 seconds. Gradually add ice and process until ice is melted.
Mix sugar and flour in a small bowl. Set aside. Mix eggs, melted butter and buttermilk; stir in flour and sugar. Mix thoroughly. Add vanilla and lemon juice if desired. Pour into unbaked pie shell. Bake at 350° for about 45 minutes until set.
Mix together, adding a few drops of food coloring. Cook until thick. Pour into baked pie crust, top with Cool Whip or whipped cream. Refrigerate.
Separate crescent rolls into 8 triangles. Place on an ungreased 10-inch pie pan. Press over the bottom and sides of pan to form crust. Cook onion and zucchini in butter. Stir in parsley, salt, pepper, garlic, basil and oregano. Beat eggs and combine with cheese. Pour vegetable mix into crust, then pour egg mixture over all. Bake in preheated 375° oven for 18 to 20 minutes or until knife inserted in center comes out clean. If browns too fast, cover crust with foil during last 10 minutes of baking.
Beat eggs slightly. Drain salmon liquid into measuring cup and add to milk. Add with cracker crumbs and wheat germ to eggs; mix well. Add remaining ingredients. Pour into pan which has been oiled and sprinkled with wheat germ. Bake 40 minutes at 325°.
Mix squash and eggs well. Add butter, onion, crumbs and pepper. Pour into a greased casserole dish. Sprinkle with cheese. Bake at 325° until brown.
Cream margarine while grating cheese. Add cheese and mix well. Mix together dry ingredients and add to cheese mixture. Blend in well. Shape into small balls and place on ungreased baking sheet. Press a pecan half into each ball. Bake at 300° for 30 minutes being careful not to overbake. (These will keep several days in a tightly covered tin and also freeze well.)
Cut candy bars into small pieces. Crush Oreo cookies with rolling pin. Mix it all together. Spread half in 9 x 13-inch pan, then spread 1/2 gallon softened vanilla ice cream on top and cover with remaining cookie/candy bar mixture. Freeze.
In mixer bowl, beat together butter and seasonings at medium speed until fluffy, about 3 to 5 minutes. Blend cheese and lemon juice into butter mixture. Form into log shape on wax paper and chill for a few hours.
Melt butter in a heavy saucepan. Add brown sugar and Karo syrup, stirring constantly. Let boil 1 minute. Add soda and stir well.
Mix first 4 ingredients together and boil for 1 minute. Remove from heat and add vanilla and peanut butter. Spoon onto waxed paper.
Brown chicken pieces in hot olive oil until lightly colored. Add onion, garlic, basil and parsley. Brown along with chicken until chicken is golden brown and vegetables are soft and slightly colored. Wet with sherry or wine and allow to evaporate. Season with salt and pepper to taste. Add tomatoes and their juices. Cover and simmer for about 20 to 30 minutes or until chicken is tender and sauce has thickened a little. Serve over spaghetti and sprinkle with Parmesan cheese.