HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour the bottom of a 9 x 13-inch pan. Combine 1/2 cup orange juice with remaining ingredients in large bowl. Blend at lowest speed of mixer for 30 seconds. Beat 3 minutes at medium speed. Bake 40 to 45 minutes. Drizzle remaining orange juice over warm cake and sprinkle with Topping.
Slowly brown garlic in olive oil. Add clam juice and parsley; simmer 30 minutes. Add clams and heat 10 minutes. Serve with linguini or other pasta and Parmesan cheese. Serves 6.
Cook zucchinis in boiling salted water for 10-15 minutes. In the meantime saute onion and garlic in 3 tbsp butter. Add stewed tomatoes, saltines, salt and pepper, Italian seasoning, and bacon.
Cook sugar, Karo and water until forms a hard ball. Beat egg whites. Add to hot mixture. Add vanilla and nuts.
Cook ground beef and pork with onion. Add some water to make some juice. Add spices and then potatoes to absorb juice. Bake at 350° for 35 minutes.
Mix first 8 ingredients and pour into casserole. Top with crushed potato chips. Bake 30 minutes at 350°.
Cream together Crisco and sugar. Add eggs. Sift together flour, soda and baking powder and add. Add vanilla. Add Wheaties, coconut and pecans. Bake at 350° for 10 to 12 minutes, no longer. This makes a large amount. Roll in balls the size of a quarter and place on greased cookie sheet. Dough will be stiff.
Mix eggs, sugar, salt and vanilla at medium speed until light (about one minute). Add melted margarine and blend thoroughly. Mix in flour and cocoa at low speed. Add nuts and/or coconut if desired. Stir in and spread evenly in greased 8-inch square pan. Microwave on High for 6 or 7 minutes, rotating every two minutes. Top looks dry and will spring back when lightly touched if done. Best eaten warm.
Combine the above ingredients except for the barbecue sauce. Brush on brisket. Wrap meat tightly in foil and marinate in refrigerator overnight. Before cooking, open the foil and pour 1 cup of barbecue sauce over the meat, then re-seal. Bake for 3 hours at 350°.
Microwave chocolate and milk in a large microwavable bowl on High for 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time. When through, stir until chocolate is completely melted. Stir in vanilla and walnuts. Spread in foil-lined 8-inch square pan. Refrigerate 2 hours or until firm. Cut into squares. Makes 4 dozen.
Melt margarine; add graham cracker crumbs. Mix. Add following and stir after each: chocolate chips, butterscotch chips, pecans, coconut and Eagle Brand milk. Mix well. Place in greased 13-inch pan and cook 25 to 30 minutes at 350°. Cool and cut in squares.
Steam beans until tender. Rinse in cold water and drain. Cut tomatoes into thin wedges; set aside.
Heat oven to 400°. Grease 9 x 1 1/4-inch pie plate. Mix carrots, rice, cheese, onions and basil; spread in a plate. Beat remaining ingredients until smooth, 15 seconds in a blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool for 5 minutes.
Mix 1/2 cup soup, beef and sausage, bread crumbs, egg, onion and salt. Shape firmly into loaf (8 x 4-inch). Place in a shallow baking pan. Bake at 375° for about 1 hour and 15 minutes. In a saucepan, blend remaining soup, water and 3 to 4 tablespoons dripping from pan. Heat and stir occasionally. Serve on top of meat loaf.
Cut dough in 16 equal pieces. Shape in balls. Place on floured surface; cover; let rest 10 minutes. Stir Parmesan and garlic powder into melted butter. Using spoon, roll balls in butter mixture. In greased 8-inch layer cake pan or 9 x 5-inch loaf pan, arrange balls loosely in 2 layers. Let rise in warm draft free place until doubled. Bake in preheated 375° oven 20 minutes or until golden brown. Remove from pan. Makes 8 servings.
Cook rice; cook broccoli. Mix everything together in a casserole dish. Bake at 350° for 20 to 25 minutes, uncovered.
Brown ground beef and add taco seasoning and water. Put in large bowl. Add everything but lettuce and chips. Mix well and marinate overnight in refrigerator. Before serving, add lettuce and chips.
In a medium bowl, combine flour and all dry ingredients. In a large bowl, beat eggs. Gradually add sugar. Beat until thick and light in color. Beat in oil, honey and coffee. Stir in flour mixture and nuts. Oil two 9-inch loaf pans and line with foil. Pour mixture into pans and bake at 325° for 50 minutes until browned and a toothpick inserted in center comes out clean. Cool on a rack before removing from pans.
Blend all ingredients together and press in a greased and floured baking pan. Sprinkle 1/2 c. of peanuts on top and bake for 25 to 30 minutes at 375 degrees.
Spread pineapple evenly in a 9 x 13-inch greased pan. Spoon pie filling evenly over pineapple. Spread dry cake mix over fruit and place pats of butter or margarine over top, using whole stick. Bake at 350° for 50 to 55 minutes, being careful not to overbake.
Dice chicken and bread. Add chicken noodle soup and cream of chicken soup. Don't dilute soups. Mix in egg and melted margarine. Place in greased baking dish. Cover with bread crumbs. Bake at 350° for 1 hour.
Mix well and bake at 325° for 45 minutes. Makes 3 layers.
Mix crackers and margarine together. Press in bottom of a 9 x 13-inch pan. Sprinkle chocolate chips, butterscotch chips, coconut and walnuts on top. Pour one can condensed milk over all. Bake at 350° for 20 minutes. Cool and cut.
Boil sugar, cocoa and milk together 1 minute. Stir. Add oatmeal, vanilla, margarine and peanut butter. Drop by teaspoonfuls onto waxed paper. Cool until firm.
Mix flour, nuts and margarine. Spread into the bottom of a 13 x 9 x 2-inch pan and bake it at 375° for 10 minutes. Let cool. Mix powdered sugar, half topping and cream cheese. Spread over crust. Mix pudding according to package directions. Spread over cheese layer. Spread remaining topping over pudding layer. Chill several hours before serving.
Mix cinnamon, nutmeg, whole spice and juice into cider. Take apple, wash and core (but not clear through). Pack full of brown sugar. Half-inch down, cut strip of peeling off apple and put whole cloves around the apple. Bake apple at 350° for 15 minutes in a dish of water. Put cider mixture in crock-pot. Put apple in when warm to float around and flavor. Keep warm.
Mix crushed Oreos with 1 stick melted margarine. Spread in a 9 x 13-inch pan. Let ice cream get very soft and spread on top of Oreos. Put in freezer. Put chocolate, 1 stick margarine, salt, 2/3 cup sugar, milk and vanilla in a pot on the stove; melt and cook until thick, about 4 or 5 minutes, stirring fairly constantly. Remove from heat. Add vanilla; let cool and then pour over ice cream from freezer. Return to freezer and serve whenever you wish. When you cover it, be sure the foil is not on chocolate as it will stick to it. If you have a pan with a cover, this works best.
Chop sausage into bite-sized rounds. Combine all ingredients. Bake in large, greased casserole dish for one hour, covered, or until all liquid is absorbed.
Brown hamburger and onion. Add tomatoes, tomato soup and beans. Bring to boil. Add small head chopped cabbage, chili powder and Tabasco sauce. Simmer 30 to 45 minutes.
Select small size okra; wash well, leaving small end of stem on. Pack okra in clean sterilized jars. Put a head of dill or dill seed with a bud of garlic in each jar. Make brine of vinegar, water and salt. Bring to a boil and pour over okra. Seal. Let set for 4 or 6 weeks. Be sure no dill seeds are under lid when you seal it, or it will spoil.
Mix cream cheese, grated cheese, green onion, and mayonnaise. Spread in flat dish (9x9). Crush "6" Ritz crackers & crush very fine & sprinkle over the top of cheese mixture. Bake at 350 degrees for 10-15 minutes until melted. Microwave bacon & crumble. Take cheese mixture out of oven & sprinkle bacon on top. Serve hot with ritz crackers.
Cook onion and pepper in butter until soft. Add meat. Cook until brown. Stir occasionally. Blend in soup and catsup. Season with salt and pepper. Cook, uncovered, on low heat for 8 minutes, stirring several times. Blend cream cheese, milk, lemon juice, garlic and Worcestershire sauce. Mix with noodles in baking dish. Pour some meat mixture over all. Alternate with noodles and mixture again. Sprinkle with cheese. Bake at 350° for 30 minutes.
Place dried beef on chicken and roll up. Wrap bacon around outside of chicken and secure with a toothpick. Place in a 9 x 12-inch baking dish. Mix soup with sour cream and pour over chicken. Cover with foil; bake at 300° for 3 hours. Uncover the last 30 minutes to brown on top.
Drain pineapple chunks, reserving 1/3 cup juice. Set pineapple chunks and juice aside. Cut pork into 1/2-inch cubes. Set aside. Combine reserved pineapple juice and cornstarch; stir in chicken broth, red wine vinegar, brown sugar and soy sauce; set aside.
Blend oleo and flour. Sprinkle the three ingredients, well mixed, over the fruit which has been placed in a baking dish. Bake at 350° for 35 minutes or until top is brown.
Preheat oven to 350°. Place bread cubes in a food processor and process 30 seconds or until breadcrumbs are fine. Sprinkle breadcrumbs onto a baking sheet. Bake at 350° for 5 minutes or until lightly browned. Place breadcrumbs in a shallow dish; set aside. Increase oven temperature to 450°.
Mix 1 box of Jell-O, 1 can crushed pineapple (drained), frozen strawberries (drained), 3 mashed bananas and 1 cup chopped pecans. Let gel in 9 x 13-inch pan. When gelled, spread sour cream over Jell-O. Mix rest of ingredients and pour on top of gelled Jell-O. Let this gel. Keep refrigerated.
Mix all ingredients together except milk and butter. Add butter to milk and heat so that butter melts. Add to corn mixture. Pour into a greased 1 quart casserole. Bake one hour or until knife inserted in center comes out clean.
Salt and pepper the chicken. Brown in oleo or butter. Saute the onion and pepper in oleo after removing chicken. Crush bouillon cubes with fork. Add to onion and pepper. Stir in rice. Add 1/2 teaspoon salt and 1 1/2 cups water. Place in baking pan. Lay chicken on top of rice. Cover with foil. Bake at 350° for 1 1/2 hours.
Put in saucepan. Bring to a boil. Pour evenly over biscuits. Bake 35 minutes at 350°.
Prepare 9-inch pie shell. Turn chocolate into small saucepan. Add Kahlua and place over low heat until chocolate melts, stirring smooth. Hand beat eggs lightly. Stir in brown sugar, salt, vanilla, corn syrup and chocolate mixture. Then stir in butter and 1 cup of pecans. Turn into pie shell and sprinkle remaining 1/2 cup pecans on top. Bake slightly below center of moderate 350° oven until barely set in center and pastry is	light golden brown, 45 to 50 minutes. Remove and cool. Cut into small wedges and serve with Kahlua Cream. Makes 8 to 10 servings.
Boil kielbasa 1/2 hour in water. Pour off water. Add kielbasa to mixture and bake 1 hour at 250° with lid.
Boil raisins in hot water; let stand and cool. Add soda to raisins; stir. Blend in sugar and oil. Add egg. Mix in flour. Stir in chopped nuts. Pour into loaf pan. Bake at 325° for 1 hour. Let cool before removing from pan.
Preheat oven to 325°. Beat eggs slightly. Add sugar and stir. Add melted butter and chocolate. Mix flour, salt and chopped nuts; add. Add vanilla and stir; do not beat. Pour in a buttered 9-inch pan. Bake 30 to 35 minutes at 325°. Cool, cut and sprinkle with powdered sugar. Yields 3 dozen.
Cream the butter and sugar. Add eggs. Mix dry ingredients and add to creamed mixture. Add vanilla and nuts; mix well. Pour into square pan that has been greased and floured. Bake about 30 minutes at 325°.
Cook beef first. Add as many onions, carrots, corn, green beans, and peas as you like, plus 10 potatoes, and brown gravy mix. (Thicken the gravy mix with corn starch or flour.) Cook all together.
Melt butter and blend in sugar. Mix in beaten eggs and mashed bananas, blending until smooth. Sift all-purpose flour with salt and soda. Stir in whole wheat flour. Add dry ingredients alternately with hot water. Stir in chopped nut meats. Turn into greased 9 x 5-inch loaf pan. Bake at 325° for 1 hour and 10 minutes.
Combine eggplant, onion, tomatoes and okra; season with salt and pepper. Cook 30 minutes. Sprinkle with parsley. Serves 4 to 6.
Mix eggs, sugar, baking powder, salt and flavoring. Mix good, then add milk, oil and flour. Mix until smooth. Make 10 layers. Use 3 tablespoons in each cake pan. Put wax paper in bottom of pans, then spray with Pam before adding batter. Bake at 350° until layers are done (do not brown).
Brown beef and garlic; add tomato paste, tomatoes and spices and simmer for 20 minutes. Cook the lasagna noodles, adding one tablespoon of oil to the water. When cooked, drain the lasagna. Layer in a 9 x 13 x 2-inch pan, starting with the sauce and ending with cheese. Bake at 350° for 50 minutes. Let sit for 15 minutes before serving.
Combine oil, sugar and eggs; beat 3 minutes at medium speed. Add flour, salt, soda and vanilla. Fold in apples and pecans. Bake in tube pan that has been greased and floured at 350° about 1 1/2 hours. Let cool 20 minutes. Pour sauce over cake while it is still warm.
Mix butter until fluffy. Add brown sugar, mixing well. Add pecans. Spread on hot pancakes.
Mix together sugar and shortening. Add eggs and vanilla. Add flour, baking soda, baking powder and salt. Add oatmeal, nuts and dates. After smooth, add Rice Krispies.
Mix together the chicken, onions, mushrooms and 1/2 of the Cheddar cheese. Dip tortillas in oil or you can dip them in enchilada sauce. Fill shells and roll up. Place, seam side down, in greased casserole dish. Mix together the sour cream, cream of chicken soup and 1/2 soup can of water. Pour this mixture over the enchiladas and top with the remaining cheese. You can add green chilies on top of the cheese. Bake at 400° until hot and bubbly.
Mix all 3 ingredients well like pastry. Add milk to moisten. Roll into small balls. Cook at 350° near the top of the oven for about 15 to 18 minutes on a cookie sheet. These can be frozen and reheated in 300° oven for 10 minutes or you can microwave.
Combine graham cracker crumbs and melted butter. Press firmly into bottom of 9-inch square pan. Beat egg yolks in large bowl until thick. Stir in milk, lemon juice and rind until well blended. Fold in 1 2/3 cups of coconut and whipped topping. Beat egg whites until stiff; fold into mixture. Spoon over crumb crust. Sprinkle with remaining coconut. Freeze until firm, about 5 hours. Cut into squares. Makes 9 servings.
Combine all ingredients. Pour into a greased and floured 8x9-inch baking pan. Bake at 350° for 25 minutes
Combine all ingredients. Roll into nickel size balls. Bake at 375° for 8 minutes or until lightly brown.
Combine rhubarb, sugar and water in a pan and simmer for 10 minutes. Add orange jello and cream cheese. Chill until set.
Fry hamburger. Before it loses pink color, add onions and pepper. Continue frying until done. Add tomatoes, tomato paste, Italian seasoning, oregano, salt and pepper to taste. Cook 15 minutes.
Mix butter, chocolate wafers and sugar. Press into the bottom and sides of 9-inch spring-form pan. Refrigerate at least 30 minutes.
Cream shortening, eggs, pumpkin and vanilla. Sift dry ingredients, add to creamed mixture. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes. Cake may be served plain, iced or with whipped topping.
Cook wide noodles. Melt butter in a large, preheated skillet. Saute zucchini, bell pepper and garlic for 4 minutes. Next, add cream, salt and pepper. Simmer lightly to a medium thin consistency. When noodles are done, add cream sauce; mix well and toss in bacon. Remove from heat. Add cheese. Serve immediately.
Place all ingredients in blender or food processor container. Blend on high speed about 1 minute or until smooth. Makes 2 servings.
Mix well all ingredients except the cheese and spread in a greased 9 x 13-inch pan. Bake, covered, for 50 minutes at 325°. Spread the cheese over the casserole and bake another 10 to 12 minutes or until cheese is melted. Let sit for a few minutes before serving.
Preheat oven to 350°. Grease an 8-inch casserole dish. Mix ingredients and pour into casserole. Bake, uncovered, 1 hour. Cut into squares.
Mix butter with hands; add sugar. Add 1 cup flour and blend; add another cup flour. Work until stiff. Add to 11 x 8-inch pan, ungreased. Press flat and fork over all of it (you can use a Springerle pin and roll out first). Bake at 300° for 25 to 30 minutes. Cut immediately into small squares. Do not brown!
Combine all ingredients and let chill about 2 or 3 hours. Shape into balls, put on lightly greased cookie sheet. Bake at 325° for about 18 minutes or until they get light brown. Roll in powdered sugar after they have cooled. Store in covered tin or airtight container. Yields about 3 dozen.
Mix and add to very hard white sauce. Roll in cakes and dip in egg and cracker crumbs. Fry in deep fat.
Mix soup, water, cheese and butter. Put cooked rice in bottom of casserole dish, 9 x 11-inch. Place broccoli on top of rice, then pour soup mixture over broccoli.
Toss ingredients together. Turn into buttered dish (9 x 13-inch). Top with 1/2 pound chopped, uncooked bacon and 1/4 cup chopped stuffed olives. Bake at 325° for 1 hour. Serves 12.
Cover each filet with mayonnaise and roll in bread crumbs. Place filets on greased cookie sheet and bake at 425° for 20 minutes, 10 minutes on each side.
Melt chocolate with sugar over hot water. Remove from heat; add beaten egg yolks and vanilla. Cool 5 minutes. Fold in stiffly beaten egg whites and whipped cream. Break angel food cake into bits; sprinkle layer into bottom of buttered 8 x 12 x 2-inch pan, using 1/2 chocolate mixture. Sprinkle nut meats over cake; cover with chocolate mixture. Dot with rest of cake and nuts. Then cover with rest of chocolate mixture. Chill overnight.
Chop up nuts; add to cake mix. Pour cherry pie filling in pan. Pour cake and nut mixture over filling. Place pats of margarine on top; bake at 350° for 15 to 20 minutes, until brown. Serve with Cool Whip.
Sprinkle yeast on warm water and let stand to soften. Add hot milk to butter, sugar and salt; cool to lukewarm. Stir in 1/2 cup flour. Add softened yeast and mix well. Beat in 1 1/2 cups flour. Add eggs and 4 yolks, one at a time, beating well after each. Beat in enough of the remaining flour to make soft dough. Beat for at least 5 minutes. Turn into large greased bowl and brush with melted butter (not hot). Cover and let rise in a warm place until doubled. Punch in. Brush again with melted butter. Cover and refrigerate for 12 hours or overnight. Turn out on lightly floured surface. Shape 2/3 of dough into 1 1/2-inch balls. Place into small greased brioche pans or two-inch muffin pans. Shape equal number of small balls from remaining dough. Roll each into a cone shape. Make a shallow dent in center of each large ball; insert tips of cones. Cover with a towel. Let rise in a warm place until doubled. Combine remaining egg yolk and 1 tablespoon milk. Brush over surface of rolls. Bake at 400° for 15 to 18 minutes or until deep golden brown. Makes 1 1/2 dozen. Are feather light and hat shape.
Prepare stuffing as box directed, only use chicken broth as part of liquid. Layer 1/2 can of each soup on bottom of casserole dish. Place a layer of chicken over soup. Spread sour cream over it. Add 1/2 of dressing. Repeat layer, ending with dressing. Bake at 375° until done, about 30 minutes.
Cook spinach in unsalted water and drain. Blend soup mix and sour cream. Add spinach. Place in casserole. Top with onion rings and bake at 350° for 30 minutes. Serves 4 to 6.
Mix all ingredients. Bake in a square pan at 450° for 30 minutes. Serves 6.
Grease and flour an 18 x 12 x 2-inch pan. Preheat oven to 350°. Mix Pillsbury Plus yellow cake mix. Bake 20 minutes. While cake is baking, mix flour, sugar and cinnamon well. Add vanilla and softened butter. (Use fingers or fork.) Sprinkle on top of cake. Bake 15 to 20 minutes more. Cool. Sprinkle confectioners sugar on top.
Layer ingredients in casserole dish in this order: Chips, chicken, soups and Velveeta slices. Repeat and top with cheese. Warm in oven just long enough to melt cheese. Sop up with flour tortillas!
Dissolve jello and sugar in boiling water. Let cool. Add 2/3 cup peach juice. Refrigerate until slightly set. Mix in almond extract, Cool Whip and pureed peaches. Put in mold and refrigerate until set.
I use a small canner that holds 5 quart-size jars. Cook ingredients down until thick, 1 1/2 to 2 hours. Put into pint-size canning jars.
Make marinade of first 6 ingredients. Place meat in shallow dish and marinate for 30 minutes. Meanwhile, prepare vegetables. In large skillet or wok, heat 2 tablespoons oil. Remove meat from marinade and place in skillet, quickly stirring and fry until desired doneness. Remove from heat and place meat onto plate. In same skillet, add 2 tablespoons oil. Add celery, onion and pepper; saute until tender-crisp. Remove steak to skillet and reserved marinade. Stir cornstarch into broth and add to skillet. Stir until thickens. Stir in tomatoes, water chestnuts and bean sprouts. Heat thoroughly. Serve over noodles or rice.
Melt margarine with sugar over low heat, stirring constantly. Remove from stove and add well beaten eggs. Add coconut, raisins and nuts. Stir in vanilla and vinegar. Pour into unbaked pie shell and bake for 1 hour at 300°.
Place all ingredients (except nuts) into mixer bowl and beat until smooth. Pour into pie shell and top with nuts.
Beat eggs until frothy. Add remaining ingredients and mix well. Put in well greased 1-quart casserole dish. Dot with butter. Bake at 350° until set or until knife comes out clean.
Cut warm, cooked potatoes in cubes. Set aside. Cook diced bacon until crisp. Drain, but save 1 tablespoon fat. Cook onion in this. When onion is tender, add the paste (water, vinegar, sugar, flour and salt) and cook until this is thick. Add drained bacon and pour over potatoes. Toss to coat. Serve warm.
Peel and slice carrots and cook in salted water until tender. Drain well. Chop pepper and onions. Combine remaining ingredients and pour over carrots while still hot. Marinate 2 or 3 days in refrigerator. Drain before serving or save broth or liquid because this will last several days.
Preheat oven to 400°. Grease a 13 x 15-inch pan. Melt margarine in medium saucepan. In the same pan, add sugar and eggs. Mix well. Stir in flour and cocoa. Add vanilla and nuts. Pour into prepared pan. Bake at 400° for 15 minutes.
Mix first four ingredients and set aside. Cut up chicken in small pieces and grill. Combine cooked chicken, green onions and olives. Fill tortilla with meat mixture and Monterey Jack cheese and roll. Cover enchiladas with soup mixture. Bake for 30 minutes at 350°.
Cut skin off chicken and rinse. Dip chicken into egg. Then roll chicken in corn flake crumbs. Place chicken in single layer on baking dish. Shake dressing well. Pour 2 or 3 tablespoons of dressing on each piece of chicken. Cover with foil and bake 45 minutes. Uncover and bake an additional 10 to 15 minutes, until chicken is brown.
Spread out the crescent dinner rolls onto a cookie sheet (cover the baking sheet). Bake according to the package directions. Let cool.
Cream Crisco oil and sugar; add eggs and salt and mix well. Add flour and soda combined with buttermilk alternately. Add mashed bananas. Fold in nuts. Grease 2 regular size loaf pans; pour in mixture and bake approximately 45 minutes at 350°. When bread leaves sides of pan and toothpick comes out clean, bread is done. This recipe can be doubled. Makes 2 loaves.
Mix graham cracker crumbs and melted butter and press in well-greased pan, 9 x 9-inches. Cream butter and confectioners sugar; add eggs and beat until creamy. Spread over crumb mixture. Fold pineapple in whipped cream; spread over sugar mixture. Sprinkle with crumbs.
Butter a square pan or an iron skillet. Mix cornmeal sugar and salt together. Cut butter into 4 to 5 pieces and add to dry mixture. Slowly pour 1 cup of boiling water over the dry mixture, stirring very slowly. Add the second cup of water and let it cook the dry mixture as you stir slowly. Pour the third cup over the same way.