HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together in a 9 x 13-inch ungreased pan flour, baking soda, sugar and salt. Make 3 holes. In first hole put in vanilla, second hole put in vinegar and third hole put in oil. Pour water over all. Mix well with fork. Bake at 350° for 40 to 45 minutes. This cake is very dark and it is extremely moist.
In a large skillet, brown bacon until crisp. Drain off fat and wrap bacon in paper towel. Set aside. Saute onion in butter or bacon fat. Add 1/2 teaspoon salt and pepper to taste. Add 2 tablespoons water. Shred the cabbage and add 2 tablespoons vinegar; add to the rest of ingredients in skillet except bacon. Steam all until cabbage is tender.
Bring eggs, Crisco, margarine and milk to room temperature. Cream together sugar, Crisco and margarine until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together. Add flour alternately with milk and beat well after each addition. (Do not omit beating together after each addition; this makes the cake fluffy). Add flavorings. Pour into greased and floured tube pan. Put in cold oven (do not preheat).	Bake at 350° for 1 hour or until toothpick inserted in center comes out clean. Cool before removing from pan.
Place water, vegetables and seasonings in saucepan. Heat to simmering point. Wash shrimp, drop in broth and allow to simmer 12 to 15 minutes. Permit to cool. Remove shrimp, shell and take out back vein of each shrimp. Shrimp may now be chilled for salads, cocktails, etc. or dipped in batter to be French fried.
Make 1 layer of bread on bottom of a 9 x 13-inch pan. Add a layer of cheese and another layer of bread. Top with layer of cheese. Combine eggs, milk, minced onion, salt and dry mustard. Pour over cheese and bread and refrigerate at least 6 hours or overnight. Bake, uncovered, at 350° for 55 minutes. Let stand 10 minutes before cutting.
Mix together. Roll into balls and press with fork; place on cookie sheet. Bake at 350° for 8 to 10 minutes.
Spread bean dip in 13 x 9 x 2-inch baking dish. Mix avocados, lemon juice, salt and pepper and spread over bean dip. Next, mix sour cream, Miracle Whip and taco seasoning and spread over avocado mixture. Sprinkle with onions, tomatoes and olives. Cover with grated cheese. Serve with chips.
Warm olive oil in 8-quart pressure cooker. Combine sausage and ground round and brown in olive oil. Stir until no red or pink is visible in meat. Add onions and garlic and continue to stir. Add tomato sauce and crushed tomatoes. Add all spices and stir well. Add mushrooms with juice. Add wine. Continue to stir until sauce begins to boil. Put pressure cooker lid on and bring up to pressure. Reduce heat and cook for 45 minutes. Remove from heat and let stand for 10 minutes. Open pressure cooker and serve sauce over cooked spaghetti. Will freeze well. Great for one of those days when you get home late and don't know what to fix for dinner.
Combine all ingredients for sauce. Lay chicken pieces in pan, skin side up. Baste with sauce. Cook at 325° for 1 1/2 hours, basting often as chicken cooks. This sauce will do for about 3 1/2 pounds of chicken.
Thaw broccoli. Heat in oil for 5 minutes with onions. Add soup. Heat until bubbles. Reduce heat. Add all other ingredients. Mix well. Pour into baking dish. Cover with grated cheese. Bake 30 to 40 minutes at 350°.
Mix dry ingredients in a large bowl. Add eggs and salad oil. Just stir. Stir in vanilla, pineapple and bananas. Divide into 3 well-greased and floured pans. Bake at 300° for 30 minutes. Cool 10 minutes.
Cream the oleo and sugar well. Add eggs and blend. Sift flour, salt and cocoa. Gradually add to first mixture. Add vanilla and nuts. Bake in a 9 x 13-inch pan at 350° for 45 minutes or until toothpick comes out clean. Remove from oven and cover at once with marshmallows.
Preheat and grease a medium cast-iron skillet. Heat corn meal and milk over medium heat until thick and dry. Stir frequently for 3 minutes, then spoon into mixing bowl. Add butter and eggs and beat until smooth. Stir in salt, baking powder, cheese and bacon. Pour into preheated cast-iron skillet (or baking pan). Bake at 325° for 35 minutes or until cooked through. Serves 4.
Mix yeast, milk, potatoes, margarine and sugar. Add flour. Mix well and let stand 20 minutes. Add eggs, salt and 11 to 12 cups flour. Knead really well. Let rise until double. Punch down and roll out for buns. Spread on butter, brown sugar, cinnamon and nuts. Makes approximately 13 pans.
Cook and drain spinach very well. Let cool. Combine all ingredients and mix well. Refrigerate for 1/2 to 1 hour. Roll into balls. Freeze. Before serving, place on cookie sheet still frozen. Bake 10 to 12 minutes at 350°.
Wash chicken; pat dry. Season chicken with salt and pepper. Sprinkle half the oregano and garlic on chicken. Melt butter in large frying pan. Brown chicken on all sides. Transfer to crock-pot. Sprinkle with remaining oregano and garlic. Add sherry or water to frying pan. Stir to loosen brown bits. Pour into crock-pot. Cover. Cook on low for 8 hours. Add lemon juice the last 1/2 hour of cooking.
Cook in top of double boiler, stirring constantly, until custard sets or thickens. Cool. Slice 3 medium bananas into custard. Line bottom and sides of baking dish with vanilla wafers. Alternate layers of custard mix and vanilla wafers. Top with meringue.
Combine all ingredients. You may either place in a 1 1/2-quart casserole dish and bake for 30 minutes at 350°; or place in a medium saucepan and bring to a boil on top of the stove. Reduce heat and simmer covered 20 minutes or until liquid is absorbed.
Pour peaches and juice into large casserole dish. Cream butter and sugar. Add eggs and flour; mix well and spread over peaches (do not stir). Bake at 350° for 1 hour.
Blend all together in blender. Pour into saucepan and simmer, stirring constantly, until thick. Use hot or cold.
Mix peanut butter, powdered sugar and milk. Mix well and spread between crackers. Melt chocolate chips and vegetable shortening. Dip crackers in chocolate. Place on wax paper until firm. Store in cool place or refrigerate. Makes 2 dozen.
Mix all ingredients in a large mixing bowl. Beat with electric mixer for 2 minutes. Pour into greased and floured Bundt cake pan and bake at 350° for 45 minutes or until toothpick inserted into cake comes out clean.
Boil potatoes and vegetables until tender. Put in blender with salt and butter. Thin soup to desired consistency with chicken stock. Sprinkle with chopped parsley and paprika.
In small bowl, dissolve gelatin with water; set aside. Beat cream cheese, then add gelatin. Fold in whipped topping and pour mixture into crust. Chill 4 hours. Serve with cherry pie filling or favorite flavor.
Mix ingredients together to get proper consistency for modeling. Any leftover dough should be refrigerated. This dough is edible.
Fill a medium size mixing bowl 2/3 full flour. Make a hole in the middle of the flour, leaving some on the bottom. Put lard, salt, soda and baking powder in the flour. Add beaten eggs and milk. Mix well and roll out in balls; sprinkle with sugar and flatten with fork. Bake at 350° for 10 to 12 minutes.
Drain liquid from peas; place in bowl. Add diced onion to peas; chop 1 egg into mixture. Add salad dressing until ingredients are covered and creamy. Slice remaining egg over top; sprinkle with paprika. Chill for at least 1 hour before serving. Serve on lettuce as a salad or as a vegetable side dish with your meal.
Peel, slice thick and boil veggies until tender. Cut pepper and onion to your choice of thickness. Mix all other ingredients. Cover veggies and marinate in refrigerator overnight or at least 12 hours.
Place chicken in a greased 2-quart baking dish. Cover with water. Cover and bake at 350° for 30 minutes or until done. In a skillet, saut mushrooms and onions in margarine until tender. Combine cornstarch and milk until smooth; stir into skillet. Add seasonings and bring to a boil. Cook and stir until thickened. Drain chicken. Cut pastry shells in half lengthwise. On one side of each half, place a chicken breast, 1/4 cup mushroom mixture, 2 ham slices and 1 cheese slice. Fold pastry over filling and seal edges. Place on greased baking sheet. Brush tops with milk. Bake at 400° for 15 to 20 minutes or until puffed and golden. Yields 4 servings.
Mix hamburger, bread crumbs, salt, pepper, eggs and onions. Make into small balls. Brown in skillet. Mix barbecue sauce and preserves. Bake at 350° for 20 minutes or put in slow cooker and let simmer.
Defrost soup partially. Mix together with cream cheese. Use mixer or by hand. Dice shrimp into small pieces. Remove 1/2 dozen and save. Add remaining shrimp to soup and cream mixture; add remaining ingredients. Cut top of bread, about 1/2 inch. Tear out bite-size pieces from center of bread. Put dip in center and garnish with remaining shrimp. Serve on tray with small pieces of bread surrounding it. Yields 10 to 15 people.
Sift together dry ingredients. Beat eggs. Add milk and oil and add to dry mixture. Fill greased pan half full. Bake at 400° for 25 minutes.
Mix sugar, oil and zucchini. In a separate bowl, mix flour, salt, cinnamon, soda and baking powder. Beat egg until foamy. Add vanilla and sugar mixture. Add flour mixture to egg. Blend. Add nuts. Divide batter into two greased and floured loaf pans. Bake at about 350° for 1 hour, until done. Cool on rack.
Crumble and brown ground meat. Put in colander and wash off. Put meat back in pot. Add remaining ingredients. Heat and serve. Freezes great!
Cream together butter, sugar and eggs, adding one at a time; beat well. Dissolve soda in buttermilk; add to cream mixture. Place dates, nuts, orange slices and coconut in large bowl; coat with flour. Mix all together by hand. Dough will be stiff. Flour and grease 13 x 9-inch pan. Bake at 250° for 2 1/2 or 3 hours.
Beat together eggs, sugar, margarine and water until fluffy. Sift together flour, cocoa, baking soda, cinnamon and allspice. Add to cream mixture and mix well. Fold in nuts, chocolate morsels, apples and vanilla until evenly distributed. Spoon into greased and floured 10-inch loose tube pan. Bake in a 325° oven for 60 to 70 minutes until done. Yield: about 10 servings.
Soften yeast in water. Combine rest of ingredients in bowl. Add flour to form stiff dough. Cover; let rise (85° to 90°) until double, 50 to 60 minutes. Stir down. Turn into greased 8-inch round casserole (1 1/2 to 2-quart). Let rise 30 to 40 minutes. Bake at 350° for 40 to 50 minutes. Brush with soft butter and sprinkle with salt.
Cook noodles as directed. Melt cheese with soup over medium heat. Combine pepper, onion and mayonnaise. Add noodles and sauce. Mix thoroughly and bake in oven 45 minutes at 350°.
Divide bread crumbs into 3 halves. Preheat oven to 350°. Mix 1/2 bread crumbs in skillet with butter. Saute onion, peppers, 1/2 more bread crumbs, squash, eggs, salt, milk, sugar and black pepper. Pour in buttered dish. Sprinkle with rest of bread crumbs. Bake 1 hour. Remove from heat. Sprinkle with grated cheese.
Put rice in a buttered casserole. Top with chicken pieces. Mix soups with water and pour over chicken and rice. Bake 1 1/2 to 2 hours at 300°.
Combine all ingredients in large kettle. Heat to boiling; reduce heat and simmer 15 to 20 minutes. With slotted spoon, remove cinnamon, cloves and lemon slices. If desired, float fresh lemon slices in each cup.
Cook the pasta according to directions and drain. Slice and saute the zucchini, squash and onion in the oil. Add sliced tomatoes, garlic, pepper and oregano. Cook until tender. Serve over the pasta. Serves four.
Combine first 6 ingredients. Blend into yogurt. Chill for at least 1 hour before using (overnight is best). Yield: 1 1/2 cups. Contains 11 calories per tablespoon.
Take cooked chicken off the bone. Put into bottom of casserole dish. Cover with cream of celery soup and chicken broth. Mix margarine, flour, pepper, salt, baking powder and milk; pour over chicken and soup mixture. Bake for 30 minutes at 425°.
Cut shortening into flour until it is the size of small peas. Add water and stir into ball. Divide into 3 portions. Roll out on lightly floured board. Makes three 9-inch pie crusts.
Mix all dry ingredients in bowl and set aside. In a separate bowl, beat eggs until fluffy and then add melted butter and milk. Fold in dry ingredient mixture. Pour into a 9 x 9-inch greased pan or lined muffin tray. Bake at 350° for 25 to 30 minutes.
Slice into portions of 2 or three rib sections. Season with salt and pepper to your desire. Put three cups of all purpose flour into a bag. Add ribs and shake to coat.
Preheat oven to 450°. Sift flour, baking powder and salt. Cut in shortening with pastry blender or fork. Add cheese and milk. Stir to mix.
Rinse off ham hocks and place in a large pot (5-quart size). Cook ham hocks until tender. Add the green beans and add more water, if necessary. Add the salt, pepper and bacon drippings. Continue to cook until the beans are tender.
Drain artichoke hearts and save liquid. Place all ingredients in food processor or blender. Process until smooth. Add liquid from artichoke hearts until desired consistency is reached. Bake at 400° for 15 minutes or until hot and bubbly. Serve with breadsticks or French bread, or put into mushroom caps and brush with melted butter. Bake 15 minutes.
Carefully separate each cookie, leaving cream filling on one side (a blunt knife helps, and children love to help make broken pieces disappear!). Set cookie halves without filling aside.
Layer all ingredients in a 2-quart or 9 x 13-inch baking dish. Bake 25 minutes at 350°. This may be made the night before and refrigerated overnight. Bake as directed.
Bring to boil all ingredients, except chicken. Add chicken to sauce mixture; simmer for 40 minutes. Turn chicken over to brown evenly.
In 9 x 13-inch baking pan, spread pie filling. In large bowl, cream butter. Add dry cake mix to butter; blend well. Spoon mixture over pie filling. Bake at 350° for 40 minutes or until golden brown.
Grind meat 3 times. Add bread crumbs (that were soaked in the cream). Add soda water and egg yolks. Shape into small balls.
Melt caramel over low heat, stirring frequently to avoid burning. After caramel is melted, stir in 1/4 cup cream until blended. Stir in 2 cups pecan pieces. Pour into crust and spread evenly.
Place little smokies in a slow cooker. Pour barbecue sauce on top. Stir frequently and cook on low until hot. I use 3 or 4 packages of little smokies to each bottle of barbecue sauce.
Combine sugar, flour, salt and dry mustard. Add egg and beat together. Then take 1/2 cup vinegar and finish filling the cup with water. Beat until smooth. Add butter and cook in a double boiler.
Mix jello, using juice from pineapple as part of water called for. Mix in fruit at this time, also. Let set. When set, fork jello apart. Mix cottage cheese and Cool Whip in.
Steam peppers 5 minutes. Combine remaining ingredients, reserving 1/2 can of soup. Mix well. Fill peppers with stuffing mix. Bake in shallow pan at 375° for 30 minutes. Pour remaining soup over peppers. Return to oven. Bake 15 minutes.
Place chicken pieces on bottom of a 9 x 13-inch pan. Mix soups and milk and pour over chicken. Sprinkle stuffing over mixture. Pour broth over the top. Bake at 350° for 35 minutes.
Into flour put soda, salt and cinnamon. Mix together salad oil, eggs and sugar; add flour and then grated carrots. Bake at 325° for 1 1/2 hours. Cool 15 minutes before dumping. Fill pan 1/2 full.
Brown meat and onion; drain. Add remaining ingredients and pour in baking dish. Bake, uncovered, for 1 hour at 350°.
Remove stems from mushroom caps. Chop and set aside. Cook sausage in skillet; drain, but reserve 2 tablespoons of drippings. Cook stems in drippings over medium heat until tender. Remove from heat and add sausage, cheese and crumbs. Preheat oven to 450°. Fill caps with mixture and bake for 15 minutes.
Mix together soup, water or wine and flour until smooth. Combine with remaining ingredients in a covered roasting pan. Bake at 275° for 4 to 5 hours. When ready to serve, adjust seasoning. Serve over noodles or with crusty French bread.
Butter a 9 x 9-inch square pan. Layer 1 layer of sliced potatoes, salt and pepper to taste, 1 teaspoon parsley, 1/3 of fried bacon, 1/2 tablespoon flour, 1 teaspoon butter (placed as 4 small dots) and diced onions (if desired). Make 2 more layers. Heat up milk (at least enough so when poured over potatoes it comes to the top of them). Bake at 325° to 350° for 1 to 1 1/2 hours in oven or 20 to 30 minutes in microwave. If using microwave, cover with wax paper. May top with cheese.
Mix all ingredients together. Chill and shape into a ball. Roll in the chopped nuts. Refrigerate. Serve with crackers.
In large bowl mix bread, seasoning, onion and eggs; mix well. Add chicken; stir well. Pour chicken broth over bread mixture. Let set a few minutes. (Add more broth to moisten.) Pour into baking dish. Bake at 350° until top is browned.
Thaw potatoes and press between paper towels. Press potatoes on the bottom of 9-inch pie pan, ungreased. Drizzle butter over the potatoes. Bake at 425° for 25 minutes. Combine cheese, ham and onions; spoon over the potatoes. Beat together milk, eggs, salt and pepper; pour over the mixture. Bake at 350° for 40 minutes. Allow to set 10 minutes before serving.
Combine egg, mayonnaise, seasoning, onions and pepper; stir in bread crumbs and tuna (undrained). Put this in a pie plate; take a spoon and shape the mixture to fit like a pie shell.
Mix the first 3 ingredients; press into 13 x 9-inch pan. Bake at 350° for 20 minutes.
Whip ingredients, cover and refrigerate for 1 day. Heat deep oil to very hot. Dip fillets or vegetables in batter. Let drip, then fry, keeping oil moving. Turn with slotted spoon. Fry until medium brown. Clear oil periodically of drips. Drain on paper towel. Keep in oven.
Saute onion and mushrooms in olive oil until tender. Brown meat; drain. In large saucepan, combine onion mixture, meat, and remaining ingredients. Bring to a boil, stirring frequently. Reduce heat. Cover and simmer for approximately 1 hour. Uncover and simmer for another hour or longer. The longer it cooks the tastier it gets.
Cream butter, shortening and sugar until light and fluffy. Add vanilla and almond extract and blend well. Add eggs, one at a time, and continue beating after each addition. Sift together flour, baking powder and salt. Add flour mixture and milk alternately to creamed mixture and beat well. Pour into large greased and floured tube pan or two loaf pans. Bake at 325° for 1 to 1 1/2 hours or until cake tests done.
Cut ends off beans. Cut beans in 2-inch pieces and place in a large saucepan with boiling salted water. Cover and cook until tender, but still crisp, 7 to 10 minutes. Drain; rinse under cold water to stop cooking. May be refrigerated overnight. Frozen green beans make this a quicker process without sacrificing taste. Before serving beans, melt butter or margarine in a large skillet. Saute onion until tender. Add green beans and cashews. Cook and stir until heated through. Stir in lemon juice and parsley. Season to taste with salt and white pepper.
Layer beans in bottom of lasagna pan. Spread salsa over beans. Mix the sour cream, mayonnaise and taco seasoning together and spread as next layer. Sprinkle cheese, then add onions, olives and tomatoes. Heat for best results.
Make a loaf and roll in crushed crackers, parsley and chopped pecans. Serve with crackers.
Mix together cream, flour, sugar, eggs and nutmeg. Pour over peaches in pie shell. Bake at 400° for 15 minutes. Reduce heat to 350°. Bake for 1/2 to 3/4 hour longer. Cool. Refrigerate.
Mix all ingredients and store in empty Crystal Light can. Add 1/2 teaspoon	of mix to 1 cup of boiling water to make a great cup of tea.
Beat eggs slightly with spoon. Add vanilla, sugar, milk, flour, cornstarch and salt. Mix.
Mix Cool Whip, sweetened condensed milk and lemonade together. Pour into pie crust. Chill before serving.
Preheat oven to 350°. Grease and flour a 9 x 13-inch baking pan. Mix cake using the eggs and water according to package directions. Bake 30 minutes or until cake center springs back when pressed lightly. Five minutes before cake is done, combine sugar and milk in saucepan and bring to a full boil. Remove from heat and add flavoring. Remove cake from oven. Pierce with a fork at least 12 places. Pour the hot mixture over cake. Put in refrigerator until completely cool. Spread Cool Whip over the top of the cake. Press the coconut lightly into the Cool Whip. Chill until ready to serve. Keep tightly covered.
Mix chicken, grapes, apples and cabbage. Pour lemon juice over mixture and stir. Mix mayonnaise, sour cream and honey. Add to chicken mixture and stir together. Add nuts. Stir. Especially good when salad is put in pita bread.
Mix ingredients in a medium bowl until crumbly. Take about 1 teaspoon of mixture and roll in hands to warm dough. Cover stuffed olives with dough and place on cookie sheet. Preheat oven to 250° and cook balls until lightly browned.
In bowl combine 1/3 cup soup with ground beef, crumbs, egg, salt and pepper. Shape into 6 oval patties. In frypan brown patties. Drain off fat. Gradually blend flour into remaining soup, mixing until smooth. Add remaining ingredients, blending well. Add to frypan. Heat to boiling, stirring to loosen up brown bits. Cover and cook 5 minutes, stirring occasionally. Add patties to gravy in frypan. Cover and simmer an additional 15 minutes. These patties freeze very well; place patties and gravy in a "freezer to oven" container for convenience.
Slice eggs in half lengthwise and remove yolks. Mash yolks; add sandwich spread, mayonnaise, salt and pepper, stirring until smooth. Spoon or pipe into egg white halves. Sprinkle with paprika.
Cream butter and sugar together. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and combine the two mixtures. Flour the raisins and nutmeats and add to mixture. Pour into layer pans and bake in slow oven at 300° for about 1 hour.
Put first 4 ingredients in a double boiler top. Cook over hot water until smooth. Stir in butter. Beat eggs until light and add salt, vanilla and milk. Stir into chocolate mixture and cook until thick. Pour into a serving dish. (For a firmer pudding, pour into a buttered baking dish and bake for 20 minutes at 350°.) Serve hot or cold with whipped cream. Serves 4 to 6.
Wash and cut tips from chicken wings. Discard the wing tips. Cut wings into two pieces. Spread wings pieces in large shallow pan. Combine all ingredients above, stir well. Pour mixture over chicken. Bake at 350 degrees in oven about 1 hour or until sauce is absorbed, turn wings frequently. Serve hot.
Put chicken pieces in shallow baking dish. Mix dressing, soup mix and preserves with a small amount of water. Pour over chicken and bake at 350° for 1 hour and 15 minutes or until chicken is tender. Serve over rice.
Wash mushrooms and remove stems. Saute onion, oregano, garlic powder and parsley flakes until onion is tender. Mix in softened cream cheese, Parmesan cheese and bread crumbs. Fill mushroom caps; arrange on ungreased cookie sheet and bake in preheated oven at 350° for 15 minutes or until brown. Serve warm.
Brown hamburger with one cut up onion. Then put in crock-pot on low. Add cans of diced green chillies, cans of soup and tortillas or corn chips. Heat 1 1/2 to 2 hours. Just before serving, add the sour cream.
Cook ground beef in skillet until brown; drain. Stir in remaining ingredients and mix well. Place in 2-quart or larger casserole. Bake at 350° for 30 minutes or until brown around the edges and not soft in the middle.
Mix first 4 ingredients. Cook and stir over medium heat until it bubbles around the edges. Cook 5 minutes more. Take off heat; stir in baking soda until foamy. Pour over popped popcorn and stir. Put into a 250° oven and bake for 1 hour, stirring every 15 minutes.
Cream together butter or margarine and sugar until smooth. Add eggs and vanilla. Beat 1 minute at medium. Sift the flour, cocoa and baking soda (salt, if needed). Alternate with wet mixture until all mixed. Bake at 350° for 35 to 40 minutes.
Cook whole chicken in crock-pot; debone when done. Or use chicken breasts to obtain the amount of chicken you think you might need. Save all of the chicken broth.