HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the eggs, sugar and oil together thoroughly. Add soda, salt, cinnamon and flour. Add the apples, vanilla and pecans last. Bake for 1 hour at 320°.
Brown hamburger meat and set aside. Mix next 7 ingredients. Pour 1/2 of batter in well-greased iron skillet. Add cheese, onion, peppers and hamburger meat. Pour in rest of batter. Bake at 350° for about 1 hour or until done.
In Dutch oven, saute chicken, red peppers, onion and garlic in oil for 5 minutes or until chicken is no longer pink. Add green chilies, chili powder, cumin and coriander. Cook for 3 minutes. Stir in beans, tomatoes and broth or beer; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often. Makes 10 servings.
Brown chicken in margarine. Place in a 9 x 14-inch baking dish. In the same frying pan with fat, add rice, chopped onion and pepper. Saute until vegetables are limp. Add drained mushrooms, soups, salt, pepper and Worcestershire sauce. Mix well and heat to simmering. Pour mixture over chicken in a baking dish. Cover and bake 1 1/2 hours at 350°.
Heat water to boiling. Lower heat. Stir in brown sugar; continue to stir over low heat until sugar is completely dissolved. Serve hot. Makes 1 pint.
Add 1/2 of the can of potato sticks, tuna, mushroom soup, mushrooms and milk. Mix all together in casserole dish. Sprinkle the rest of potato sticks on top and bake 1/2 hour or until bubbly in 350° oven.
Combine flour, salt and pepper; toss meat into mixture. Shake off excess. Heat bacon fat; stir beef in about 4 minutes or until browned. Simmer all together, covered, 45 to 60 minutes, or until meat is tender. Serve with steamed rice. Serves 6.
Melt almond bark in microwave. Mix in all other ingredients. Spoon onto tin foil. When dry store in air tight container.
Mix all together and bake in greased bread tin at 350° for 1 hour and 15 minutes. Makes 1 loaf. Freezes beautifully.
Mix well. Bake in a greased and floured layer cake pan in a preheated oven at 375°.
Melt oleo, peanut butter and chocolate chips. Mix with cereal and peanuts; stir until coated. Put in paper bag with powdered sugar and shake until coated. Let cool.
Place cucumber slices and onion slices in large bowl. In medium saucepan, combine sugar, vinegar, dill, and salt. Cook and stir over medium heat until sugar dissolves, cook slightly. Pour over cucumbers and onions. Cover and chill 4-24 hours.
Add 1 to 2 teaspoons of preceding mixture to 1 cup boiling water for a delicious cup of tea. Makes good Christmas gifts sealed in jars.
Heat apples and water over medium heat to boiling. Reduce heat; simmer, stirring occasionally, 5 to 10 minutes. Stir in brown sugar, cinnamon and nutmeg. Heat to boiling.
Bake potatoes in jackets until done. Cut them in half and scoop out cooked, cooled potato (save jackets for stuffing). Combine butter and cheese in heavy saucepan over low heat; stir until cheese melts. Remove from heat and stir in sour cream, onions, salt and pepper. Add cooled potatoes; stir. Place mixture in potato jackets. Place in pan and bake for 30 minutes at 350°.
Put the fresh berries, oranges (seeded and quartered) and 1/4 orange peel in food chopper or food processor; chop thoroughly. Add sugar. Mix well and chill in refrigerator several hours before serving. Makes approximately 1 quart.
Combine cucumbers, onion, celery, green pepper, salt and water. Let set overnight. Drain and add vinegar, mustard seed, celery seed and sugar. Bring to a boil and cook slowly for 10 minutes. Put in clean jars and seal.
Scrub and pierce potatoes. Bake in preheated hot oven at 400° for 45 to 50 minutes or until done. Cook meat, onion, garlic, peppers and mushrooms in heavy skillet over medium heat until meat is no longer pink, stirring occasionally to break up meat. Add Marinara Sauce, olives and spices. Simmer for 10 to 15 minutes to blend flavors. Split potatoes lengthwise and press ends together. Fluff centers. Top each potato with a serving of meat sauce and top with yogurt.
Place in a large soup pot 1 nice fat chicken (Perdue chicken makes very nice broth). Cover with water; add salt. Cook until the chicken is done. Remove chicken from pot; set aside. Add the soup macaroni of your choice (1 to 1 1/2 cups will probably be more than enough). Cook pasta until tender. Do not boil the broth; just let the macaroni cook slowly. when done, remove from heat and let stand while you are beating the eggs, etc. Separate the eggs, placing the whites in a medium to large bowl and yolks in a small dish. Place the juice of 2 lemons in another small dish.
Combine margarine, seasoned salt and Worcestershire sauce in microwave-safe bowl. Microwave until margarine is melted; stir well.
Heat oven to 350°. Melt butter; add poppy seed and onion. Spread mixture on both sides of bun. Put one slice cheese between 2 slices of ham on buns. Wrap in aluminum foil (four buns in each bundle). Do not stack. Heat in oven on cookie sheets for 20 minutes. Fantastic!
Cream margarine and cheese. Add flour. Add Rice Krispies and knead by hand. Make into balls, press with fork. Bake at 350° for 15 minutes.
Mix all together in mixing bowl. Pour in greased 9 x 13-inch pan. Place in 350° oven for 30 to 40 minutes. Frost with following soft frosting.
Cook the first seven ingredients until thick. Add butter and Miracle Whip. Pour over potatoes which have been boiled with jackets on, peeled and diced. Add celery, onion and boiled eggs.
Bake Jiffy mix as directed on box. Let cool and crumble in bottom of buttered casserole dish. Layer sliced onion on top of mix. Combine sour cream, creamed corn and melted butter and pour on top. Bake at 350° until brown.
Cream together the sugar, salt, margarine and Crisco. Add eggs, one at a time; beat well after each egg. Add lemon and vanilla flavoring. Add 2 cups sifted flour and 1 cup milk alternately, beginning and ending with flour. Sift baking powder and 1 cup flour; add all at once. Put batter into a greased and floured 10-inch tube pan. Pan can be lined with wax paper; put in cold oven. Bake for 1 3/4 hours at 325°. Good plain, or you can use your favorite icing.
Heat oven to 375°. Prepare pastry for 9-inch one-crust pie as directed on package except stir in chopped nuts before adding water. In a small mixer bowl, beat eggs, sugar, salt, butter, syrup and cream. Stir in vanilla and pecans. Pour into pastry lined pie pan. Bake 40 to 50 minutes or until filling is set and pastry is golden brown. Cool. Makes 10 to 12 servings.
In mixing bowl beat butter, sugar and vanilla until light and fluffy. Add flour and nuts, mix well. Chill. Remove foil from kisses. Form each cookie into a ball by shaping 1 tablespoon of dough around a kiss, covering completely. Place on ungreased cookie sheet. Bake at 350° until set but not brown, about 12 minutes. While still warm, sprinkle with powdered sugar. Store in covered container. Tastes better next day. Yields 4 dozen.
Marinate fish in wine and salt for 2 hours. Drain. Dip in crumbs. Arrange side by side in greased shallow pan.
Leave a little bread crumbs and cheese for the top. Bake 20 minutes at 350°. Serves 4 to 6.
Layer mushroom soup, tomato, chicken breast and cheese in this order on French bread. Place on a cookie sheet and bake at 350° for 10 minutes.
Butter a Bundt pan. Tear biscuits in 4 pieces. Mix sugar and cinnamon. Roll biscuit pieces in the sugar-cinnamon mixture. Place in Bundt pan until half full. Bake at 350°. Bake until golden brown. Dump on plate and pull apart.
Preheat oven to 425°. In large bowl, combine filling ingredients; mix well and turn into shell. Bake 15 minutes, then reduce heat to 350° and continue baking 35 to 40 minutes.
Lightly stir oil and milk into sifted flour and salt. Roll out. Bake at 450° for 8 to 10 minutes.
Preheat oven to 350°. In medium mixing bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice and food coloring if desired. Pour into crust. Bake 8 minutes. Cool and chill thoroughly. Top with whipped topping. Garnish as desired.
Thaw and roll loaf of bread flat and long. Saute meat and cook until it starts to brown. Drain; add cheese and mix well. Put meat mixture in middle of bread and fold over bread and crimp down. Brush top of bread with margarine. Bake for 30 minutes at 350° or until it is as brown as you like.
Sift together flour, baking power, sugar and salt. Add corn meal. Add eggs, milk and shortening; beat until smooth, pour in greased pan. Bake in 425° oven for 20 to 25 minutes.
Cream first five ingredients. Sift together; add flour, salt and soda. Stir in oatmeal, nuts, chocolate chips and raisins. Drop by teaspoon on baking sheet. Bake at 350° for 10 to 12 minutes. Makes 3 1/2 dozen.
Combine flour, salt, pepper and paprika. Roll each piece in flour until well coated. Heat oil in oven to 400°, about 10 minutes. Put chicken in hot oil. Bake 30 minutes, uncovered; turn chicken and cook 30 more minutes.
Pour vegetable oil in skillet. Cut garlic cloves into thin slices. Add olive oil and garlic to skillet. Saute until golden brown, stirring constantly with wooden spoon. Remove garlic from skillet and discard.
Combine sugar, milk, butter, vanilla, nutmeg and eggs. Grease pie plate and dust with flour for crust. Pour mixture into pie plate and bake at 325° for about 30 to 40 minutes.
Mix cake as directed. Spread in a 9 x 13-inch pan. Bake 20 to 25 minutes. Mix softened cream cheese with 1 cup milk. Mix pudding with 1 cup milk. Combine with cream cheese. Spread over cooled cake. Drain pineapple. Spread over pudding mixture. Spread Cool Whip over mixture. Top with chopped walnuts.
On waxed paper, combine crushed potato chips, parsley, paprika, salt and onion powder. Brush chicken with mayonnaise, then coat with chip mixture. In a 12 x 8-inch baking dish, cook chicken covered with a paper towel on High in microwave 8 to 10 minutes or until done. Rearrange chicken halfway through cooking time. This can be made with flavored chips such as barbecue, Cheddar cheese or hot jalapeno, if daring.
Put strawberries in blender and puree. Mix gelatin with boiling water. Stir in lemonade, cranberry juice and cold water. Put juice mixture and strawberry puree in punch bowl. Slowly add ginger ale. Makes 25 servings.
To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or two knives, cut butter into flour until coarse crumbs form. In a small bowl, beat together egg and water. Add to the flour mixture; mix lightly until a soft dough forms. Shape into a disk, wrap in plastic wrap, and chill for one hour.
Cook according to package directions. Add about 2 tablespoons oil to water to prevent sticking. Prepare filling and heat sauce through while shells are cooking. When shells are cooked (don't overcook), drain shells. Return to pan and add cool water to cover shells. This helps to keep the shells intact while stuffing.
Dissolve yeast in warm water in a bowl. Add honey, salt and flour; knead. Roll into long "snakelike" pieces. Shape in the form of a pretzel (folded arms in prayer). Brush with beaten egg. Sprinkle with salt (coarse salt if available). Bake for ten minutes at 425°.
Mix all together and place in Dutch oven or heavy baking dish with tight fitting lid. Place in oven at 250° for 5 hours. Equally as easy for the man of the house to prepare!
Cook and drain squash. Combine with green pepper, onion, rice, salt, pepper, milk, eggs and mayo. Put in a greased casserole dish and bake 30 minutes at 350°. Makes 4 servings.
Combine squash, sugar, shortening and salt in scalded milk. Heat to lukewarm. Combine yeast with water. Add to first mixture. Add flour and mix well. Let rise until double. Knead and shape into rolls. Let rise. Bake at 400° for 15 to 20 minutes.
Dredge chicken pieces in flour. In a skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, poultry seasoning, salt, pepper, milk and water. Pour into greased 13 x 9 x 2-inch baking pan. Top with chicken. Cover tightly with foil and bake at 350° for 55 minutes or until rice and chicken are tender. Sprinkle with parsley before serving. Yields 4 to 6 servings.
Let eggs and butter come to room temperature. In large mixing bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips. Chill dough in freezer for at least 30 minutes. Pat into cookie mounds and bake on ungreased cookie sheet for 7 to 9 minutes. Cool slightly and remove to wire rack. Makes about 3 dozen cookies.
Cream the cream cheese. Add sugar and vanilla; mix. Add eggs, one at a time; mix. Put in graham cracker mixture. Or put vanilla wafer in cupcake wrapper; add cream cheese mixture. Bake at 375° about 20 minutes. Cool. Add topping.
Mix cake mix as directed. Add apples. Bake in 8 x 15-inch pan in 350° oven for 30 minutes.
Spread frozen bread with oleo; cut into cubes. Combine with ham, cheese, salt and pepper. Beat eggs until foamy; stir in milk. Add egg mixture to other ingredients, stirring well. Pour into a 9 x 13-inch pan and refrigerate overnight. Bake at 350° for 1 hour. Serve immediately. This recipe is great for brunch.
Beat oil, eggs, water, sugar and pumpkin. To mixture, add spice, flour, baking soda and salt. When all blended, add raisins and nuts. Bake until top of bread is dry or approximately 1 hour at 350°.
Preheat oven to 400°. Cream butter thoroughly. Add sugar gradually; continue beating until mixture is light and fluffy. Beat in egg and vanilla. Sift together dry ingredients. Gradually add to creamed mixture; mix until thoroughly blended. Chill dough for ease in handling. On lightly floured surface, roll dough to 1/8-inch thickness. With floured cookie cutters, cut into desired shapes. Using wide spatula, transfer to cookie sheet. Sprinkle with granulated sugar. Bake at 400° for 6 to 8 minutes.
Saute onion in melted butter. Combine with crumbled cornbread and seasonings. Use as stuffing for pork chops or use as stuffing for crown of franks. Add 1/4 cup water if needed.
Combine ingredients and shape into small balls. Bake at 325° for 30 minutes.
Boil soup, add melted cream cheese and gelatin softened in 1/2 c. cold water. Remove from heat. Add remaining ingredients. Serve with crackers.
In a large bowl put the ingredients and mix. Roll into balls and bake for 15 minutes at 350°. Serves 10.
Melt butter in 2-quart saucepan. Sprinkle in flour. Gradually add milk and bring to boiling point. Add corn, salt, pepper and sugar. Heat thoroughly. Remove from heat and add beaten eggs.
Combine and pour on top of drained mushrooms. (You may triple for a larger quantity.)
Put noodles in boiling water one at a time. Boil until tender, about 15 minutes. Combine Ricotta cheese, spinach that has been squeezed dry, egg whites and parsley. Add garlic to tomato sauce. Remove noodles from water; rinse with cold water and pat dry.
Mix ingredients, then roll potatoes into mixture. Bake at 400° for 1 hour. Stir after 1/2 baking time.
Cut beef into small pieces. Dice green onions. Add to cream cheese with the Accent and Worcestershire; mix well. Oil hands before shaping into a ball.
Heat oven to 400°. Grease 8 inch square glass baking dish or shallow 2 quart casserole dish. Brown meat in large skillet over med. high heat until thoroughly cooked, stirring often. Drain and add tomatoes, corn, water and taco seasoning mix; mix well. Bring to a boil, stirring occasionally. Pour into greased dish.
Mix together ingredients. Put in a 9 x 13-inch pan. Melt 2 cups chocolate chips with 2 tablespoons Crisco for 2 minutes in microwave. Spread over peanut butter mixture and chill.
Boil jalapenos, tomatoes and tomatillos (green tomatoes) until tender. Drain. Add ingredients to blender plus the cilantro, salt, pepper and garlic. Pulse blend 3 to 4 times. This is a kind of chunky salsa.
Crumble cornbread and mix with bread stuffing in a large mixing bowl. Saute onions, celery, garlic and green onions in melted butter. Add to bread stuffing mixture. Gradually add stock, mixing well. Dressing should be moist enough not to be dry after baking. Stir in parsley, seasonings and giblets. Pour into 9 x 13-inch casserole and bake at 350° for 30 to 40 minutes. Yield: 12 servings.
Cut out the center of the round rye. Tear the center piece into medium-size pieces for dipping. In a blender, place remaining ingredients excluding the beer. In a saucepan, bring beer to a boil and remove from the stove. Add beer to the blender and mix until smooth. Pour into round rye and serve.
Chop eggs and crush crackers into bottom of buttered casserole. Alternate layers of crumbs, cheese, eggs, asparagus and mushroom soup. Dot with butter after all are used. Add milk and asparagus juice. Sprinkle with extra crackers on top. Bake at 450° for 30 to 40 minutes.
Combine first 7 ingredients and simmer while you prepare noodles. Mix noodles and sauce and place in casserole with one or a mixture of following toppings: poppy seed, Parmesan cheese, toasted sesame seed or sunflower seeds. Bake for 15 minutes in 350° oven. Good with French bread and tossed salad.
Cook asparagus as directed on package until barely tender and drain. In large skillet, cook onion in butter until tender (not brown). Stir in flour. Add milk and cook, stirring constantly, until thickened. Mix in salt, pepper, eggs and asparagus. Turn into a two-quart casserole. Top with cheese and bread crumbs. Bake in 350° oven until hot and bubbly, about 30 minutes. Makes 8 servings.
Cream margarine, shortening and sugar. Add beaten egg yolks. Mix flour, soda, coconut and nuts; stir well. Add to first 3 ingredients the buttermilk and flour mixture in 3 parts. Last, add well beaten egg whites. Make 3 layers. Bake at 350° for 25 minutes.
Combine first 4 ingredients until well blended. Mash cherries and stir into cream cheese mixture. Whip cream and powdered sugar until soft peaks form. Fold into cream cheese mixture. Turn into pie crust and refrigerate. Garnish with sliced cherries on top. Serves 8.
Blend cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed with mixer for 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 35 minutes. Cool in pans 15 minutes. Remove and cool on rack. Fill and top with Coconut-Cream Cheese Frosting.
Stir margarine, syrup and 1/2 of the sugar over low heat until bubbly. Quickly stir in the rest of the sugar and flavoring. Stir until mix holds shape, just a few minutes. Spoon out by spoonfuls onto waxed paper. Cool for 30 minutes or longer.
Cream shortening and sugars until light; beat in eggs and vanilla. Combine flour, soda, and oatmeal; add to creamed mixture and beat until just combined. Place tablespoons of dough on lightly greased cookie sheets and bake at 350° until light brown, about 12 minutes.
Brown meat; add onion and cook until tender. Add remaining ingredients, cutting cheese into small pieces. Stir until cheese is well blended and add Worcestershire. Transfer to fondue pot and serve with corn chips.
Beat eggs, sugar and oil, then add dry ingredients and milk. Last add prunes and nuts. Bake at 325° for 35 minutes.
Mix soup, sour cream, onions and cheese. Then stir in corn and green beans. Crush crackers and put on top. Pour melted butter over crackers. Bake at 350° for 40 minutes.
In blender, combine raisins, honey, egg whites and water. Process until pureed. Transfer pureed mixture to medium size bowl and add carrot.
Steam	cabbage over boiling	water until softened. Remove and trim leaves.	Combine next 6 ingredients in bowl, mixing well. Shape into	2-inch	balls.	Place on cabbage leaves, rolling to enclose filling. Spread sauerkraut in 9 x 9-inch baking dish. Place cabbage rolls seam side down on sauerkraut. Cover with tomatoes; place bay leaves on top. Bake, covered, at 250° for 2 to 3 hours or to desired degree of doneness.
Combine ingredients; simmer 5 minutes. Mix in left over meat or chicken; simmer 15 to 20 minutes. Enough sauce for 1/2 pound meat.
Put apples in bowl. Add salt, lemon juice and 1 quart water. Sprinkle 1 cup sugar and 1 teaspoon cinnamon. Add 3/4 cup water, then mix. Combine remaining sugar, flour and butter. Bake at 375° for 40 minutes.
Combine first 9 ingredients in bowl; mix well. Add noodles and mix. Spoon into greased casserole. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Mix together all ingredients and shake well. A blender may be used. Refrigerate before using. Makes three cups.
Combine first 3 ingredients. Cook and stir on low heat until sauce thickens. Pour into pie shells and dot with margarine. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease a square 8 x 8 x 2-inch pan. Mix flour, salt, sugar and baking powder in large bowl. Add oil. Mix well with fork. Remove 1 1/2 cups of mixture and put into a medium size bowl. To the medium bowl, add egg and milk. Mix well with spoon. Place into baking pan. Mix together 2 teaspoons sugar and 2 teaspoons cinnamon in a small bowl. Mix with remaining dry ingredients in large bowl. Sprinkle evenly over top of batter in pan. Bake 25 to 30 minutes. Makes 9 to 12 servings.
Combine sour cream and cream cheese; blend well. Stir in chilies, onions and jalapenos. Season with salt and pepper. Cook the tortillas according to package. Spread cream cheese mixture on the tortillas; stack in layers. Refrigerate at least 2 hours. (Wrap in plastic wrap.) Cut into wedges. Serve with picante sauce.
Brown ground beef; drain grease. Add onion and saute. In a bowl, mix and set aside, soup and tomatoes. Grease a large (or 2 small) casserole dishes; put a layer of corn tortillas. Add a layer of meat, beans and cheese. (Top layer should always be cheese.) Pour soup and tomato mixture over layers. Top with sliced cheese about 10 minutes before done, so it will melt. Bake at 350° approximately 1 hour until top is bubbling and brown.
Coat 13X9 inch baking pan and rubber spatula with non-stick cooking spray. Melt margarine over low heat in medium, heavy duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press into bottom of prepared pan using prepared spatula.
Cream egg yolks and sugar. Add salt, flour and milk. Cook over medium heat until thickened. Add vanilla. Pour into baking dish alternately with bananas and wafers. Beat egg whites with 3 tablespoons sugar until stiff. Cover pudding and brown in oven. Serves 6 to 8.
Melt butter in saucepan. Stir in flour until smooth. Add milk. Cook, stirring, until thick. Remove from heat. Add salt, white pepper, mushrooms and wine. Makes 2 1/2 cups sauce.
Cream the Crisco, sugar, butter, then add eggs, milk and vanilla. Add flour and baking powder. Bake at 325° for 1 hour and 20 minutes.
Brown first 5 ingredients; add small amount of water, corn (drained) and cooked rice. Simmer with lid for about 30 minutes on low heat.
Heat first three items; do not boil. Mix filling: onions, beans and olives. Dip tortillas in heated sauce one at a time. Spoon approximately 1/4 cup filling into tortilla. Add approximately 1/4 cup of each grated cheese and 1 tablespoon of sour cream. Fold tortilla and hold closed with toothpick. Repeat until casserole dish is filled. Pour any remaining sauce on top and sprinkle remaining cheese over entire casserole. Bake 25 minutes at 350°.
Cook your pasta; let drain and cool. Mix Good Seasons according to package directions. Add the peppercorn Ranch and celery seed; mix well. Pour over your pasta; add olives and stir. Cool before serving. Can add tomatoes if preferred.
Turn on oven to 375°. First grease baking dish well with margarine. Drain water from 2 cans of whole corn and pour into a bowl. Add cream-style corn, 1 cup milk, butter or margarine (melted), sugar and salt. Beat eggs with fork and pour into other ingredients stirring well. Add cornstarch to second cup of milk and stir well until cornstarch is completely dissolved and add to mixture.
Cream butter and sugar. Add eggs; mix well. Fold in sour cream. Sift flour, baking powder, soda and salt; add to mixture. Mix well. Add vanilla. Pour into 8 x 12-inch pan. Top with nuts, 1/4 cup sugar and 1 teaspoon cinnamon. Bake in a 350° oven for 45 minutes.