HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat the first 6 ingredients at low speed with an electric for 1 minute. Scrape down sides, and beat at medium speed 2 more minutes until well blended, stopping to scrape down sides, if needed. Pour batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350° for 20 to 23 minutes or until cakes are light brown and spring back when lightly pressed with your fingers. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
Saute onions over medium high heat in a Dutch oven until translucent, but not brown. Add meat and brown until almost cooked. Reduce the liquid in the pan until almost gone, being careful not to scorch. Once reduced, add tomato paste, paprika, salt and pepper. Simmer 10 minutes, stirring occasionally to prevent burning. Add remaining seasonings and cover with enough water to just cover the meat. Simmer for 1/2 hour and adjust seasonings to taste.
Combine flour, sugar, baking soda and cinnamon. Stir and mix well. Add pineapple with juice, prune puree, egg whites and vanilla. Stir until moistened. Fold in carrots and pecans. Coat muffin pans with nonstick spray. Bake at 350° for 15 to 17 minutes.
Melt butter in large pan; add lamb, onions and celery and cook until lamb is lightly browned, stirring often. Pour off most of the fat. Add carrots, peas, bay leaves, barley, water, lemon juice, salt and pepper. Cover and cook over low heat 45 minutes or until vegetables are tender, stirring often. Add parsley. Serve piping hot.
Mix and cook sugar, Carnation and butter to soft ball stage. Be sure it's at that stage. Remove from heat and add vanilla and peanut butter. Beat together thoroughly and pour onto greased cookie sheet.
Brown onion in oil. Mix potatoes, eggs and bread together. Pour milk on top. Add onions, salt and pepper. Mix all well. Put in greased casserole dish. Bake 1 hour at 350°.
Fry meat in hot oil. Add mushrooms, rice, green onion and soy sauce. Fry over low heat 10 minutes. Add 1 well beaten egg; cook and stir 5 minutes more. If color isn't dark enough, add a little more soy sauce. Makes 6 to 8 servings.
Blend sugar and butter. Add eggs, vanilla, vinegar and coconut. Bake 1 hour at 325°.
Arrange sausage links in 8-inch square glass baking dish. Bake in preheated oven at 400° for 15 minutes or until lightly browned. Pour off any accumulated fat. Drain tomatoes, saving juice. Add tomatoes and corn to sausages, prepare muffin mix as directed on package, using eggs and 2/3 cup tomato juice for the liquid. Pour over ingredients in baking dish. Bake in preheated oven at 350° for about 30 minutes or until corn bread is done. Cut into squares or spoon out to serve. Makes 4 to 6 servings.
Combine all ingredients in saucepan. Cook on top of stove until thickened. Pour into a loaf pan and bake at 375° until browned, about 1 1/2 hours. Grease pan lightly.
Make a well in the center. Blend eggs, vanilla and oil well. Pour into the dry ingredients. Mix well, then stir in apples or can of sliced apples. Blend well. Pour into 2 greased and floured loaf pans and bake at 350° for 1 hour or until tested done.
Drain macaroni (or noodles). Heat soup, milk and cheese until cheese melts. Then mix with other ingredients. Put into greased 1 1/2-quart casserole. Bake about 20 minutes or until hot and bubbly at 400° to 425°.
In a skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Cook, stirring constantly until sauce comes to a boil. Remove from the heat; stir in cream, parsley, salt, nutmeg and pepper. Fold in chicken and spaghetti. Turn into a greased 12 x 8 x 2-inch baking dish. Sprinkle with cheese. Bake uncovered at 350° for 30 minutes or until heated through. Yield: 8 servings.
Saute 1 1/2 pounds of ground meat until light brown. Drain and set aside. Add drippings into 1 cup yellow corn meal, milk, eggs, salt, soda and creamed corn. Mix well. Sprinkle 1 tablespoon of yellow corn meal into a greased iron skillet. Pour half of the corn meal batter in the skillet. On top of the batter, sprinkle the following: all the meat, chopped onion, shredded cheese and jalapenos. Pour rest of batter on top. Cook in a 350° oven for about 50 minutes. Serve with salad.
Grate carrots, potatoes and onion. Spray a nonstick skillet with cooking spray. Saute onion until transparent. Mix ground chuck or turkey, carrots, potatoes, salt and pepper. Shape into meat balls. Cook meat balls in a sprayed skillet until brown. Place cooked meat balls in a single layer in a large baking dish. Mix soup and milk together. Pour mixture over meat balls; bake, uncovered, for 20 minutes in a 350° oven. Serves 4.
Preheat oven to 355°. Grease and flour loaf pans. Beat eggs; add oil, sugar, zucchini and vanilla. Cream together. Add sifted dry ingredients and then stir in nuts. Mix well. Bake 1 hour or until done.
Split English muffins and heat in 350° oven until lightly toasted. Mix remaining ingredients; spread on muffins. Bake 5 to 7 minutes at 350°. Cut into quarters.
Boil and chop eggs. Chop celery and carrots (finely). Cut tomatoes into wedges; thinly slice cucumber. Grill and slice chicken. Chop lettuce.
Combine gelatin and boiling water, then stir in pineapple and chill until partially set. Add sour cream and stir. Fold in carrots and cheese. Pour in 9-inch square pan and chill until set. Serves 8 to 10.
Mix soups and ketchup. Spread over frozen brisket. Wrap tightly in heavy-duty foil. Bake at 250° to 275° for 8 hours. Serve with Minute rice and a frozen vegetable for a quick dinner.
Cook carrots and drain. Saute onion in butter. Add soup, salt, pepper and cheese. Pour over carrots. Place in greased casserole. Put buttered bread crumbs on top (or stuffing). Dot with butter. Bake at 350° for 20 minutes.
Pierce skin of eggplant several times; arrange eggplant on paper towel on glass oven tray. Heat 6 to 9 minutes until eggplant is almost tender. Let cool, then peel, if desired, and slice into 1/2-inch pieces.
Place sliced potatoes in bottom of casserole dish. Layer meat and onion. Mix 1/2 can vegetable soup and 1 can mushroom soup. Pour over mixture, then rest of vegetable soup. Put lots of grated bread crumbs on top. Bake at 350° for 45 minutes to 1 hour.
Grease and flour 15 x 10 x 1-inch pan. Combine oleo and sugar; cream together. Add eggs and beat well. Stir in flour gradually. Add 1 teaspoon vanilla. Pour into pan. Score into 24 sections. Spoon 2 to 3 cherries into each section. Bake at 350° for 25 minutes. Remove. Drizzle with glaze or serve with topping.
Saute onion and garlic in oil until tender. Add spinach, cover and cook until wilted. Add salt and pepper. Preheat oven to 375°. With chicken, smooth side down, pound lightly to 1/4-inch thickness. Place 1/4 of cheese, 1/2-inch wide strip of pimento and 1/4 mixture of spinach on each breast half. Roll each half lengthwise. Place in baking dish with 1/4 cup broth. Cover and bake 20 minutes. Puree remaining pimiento with 1/4 cup broth. Spoon over chicken before serving. Makes 4 servings. Contains 256 calories.
Cook macaroni; drain. Place in bowl and mix with other ingredients except potato chips. Pour mixture into buttered 2-quart casserole dish and top with potato chips. Bake for 40 minutes at 350° until thoroughly heated.
Mix first 4 ingredients well, then add cold water. Stir and pour into ice cube trays. Insert popsicle stick in center when slightly frozen. Freeze.
If you use sugar, you will have to guess at the amount (just sweeten to suit your taste). Mix well and pour into a 1 gallon freezer and fill with 1% milk. Freeze and eat.
Mix all dry ingredients. Melt butter. Dip chicken in butter. Roll in dry mixture and place in shallow pan. Do one piece at a time. Sprinkle any remaining dry mixture over coated pieces. Pour remaining butter over all. Bake at 350° for 50 to 60 minutes.
Combine brown sugar, bourbon and ketchup in a large saucepan. Add the wieners and simmer 3 hours. Make enough for a crowd.
Mix water, yeast and sugar until foamy. Add oil, salt and flour, a little at a time. Dough should be a little sticky. Put in oiled bowl. Let rise 1 hour. Knead. Make your rolls; let rise again for 1 hour.
Cream butter and sugar. Add eggs one at a time. Add rest of ingredients. Bake at 275° for 2 hours.
Preheat oven to 350°. Spray a 4 x 8-inch loaf pan. Combine both types of flour, brown sugar, baking powder and spices; mix well. In separate bowl, combine remaining ingredients. Beat with fork until blended. Blend together. Place mixture in prepared pan. Bake 35 minutes until center is done. Cool on wire rack.
Dissolve soup mix in water. Add other ingredients. Place 4 chicken breasts in casserole. Cover with sauce. Cover and cook for 1 hour at 350°.
Saute onion and green peppers in butter over low heat until tender in 5-quart Dutch oven or stew pan. Add beef and cook slowly until beef browns. Add corn, tomato soup, sugar and salt. Simmer gently until the stew is thoroughly heated. Serves 4 to 6 people.
Cook chicken in water; cool. Remove chicken from broth. Remove fat. Chop chicken into small pieces. Place chopped chicken, water and broth in 6-quart kettle. Add corn and parsley to chicken. Crumble noodles into kettle and salt and pepper to taste. Simmer until hot.
Mix the first 4 ingredients and roll into balls. Heat the currant jelly and the chili sauce over low heat until well mixed. Pour over the meatballs. Bake at 350° for 1 hour.
Grind meat and cheese in food processor. Heat next 5 ingredients. Cool these ingredients, then add the ham and cheese. Spread onto a bun. Bake at 375° for 8 to 10 minutes.
Simmer beef in crock-pot on high 1 hour. Add V-8 juice and cook 6 hours. Add potatoes and vegetables to heat through.
Cook vegetables as directed. In saucepan combine soups and cheese. Combine with vegetables, put in casserole. Stir in 1/2 onion rings, 1/2 on top. Bake at 350° for 30 to 45 minutes.
Cook chicken in water in big pan. Combine seasonings, carrots and celery; cook with chicken until chicken is tender. Remove all chicken from the water, set aside. Bring water that chicken was cooked in to a boil. Water might have to be added for enough. Add noodles when water is rolling boil. When noodles are cooked add shredded chicken.
In skillet over medium heat, add broccoli, pepper and ginger. Cook until tender. Add gravy, oil and chicken. Serve over rice.
Remove skin from chicken and wash. Place in deep bowl and cover with milk. Soak 2 to 3 hours or overnight. Beat eggs with 1/2 cup milk. Mix flour, salt, pepper and paprika. Remove chicken pieces from milk. Coat with flour mixture. Dip in egg mixture. Again, coat with flour. Place in preheated oil in heavy pan. Cook over medium heat until golden brown and juices run clear when stuck.
Saute margarine and onion for 2 to 3 minutes. Mix all of the rest together, then add the onion. Put in 9 x 13-inch pan. Top with sour cream. Bake at 350° for 45 minutes.
Brown beef and onion. Add mushrooms. Season with salt, pepper, oregano and garlic. Place unthawed spinach on top of meat mixture. Cover and let steam until thawed. Stir in soup and sour cream. Place in an 8 x 12-inch casserole dish. Top with the Mozzarella and Parmesan cheeses. Bake, uncovered, 20 to 30 minutes at 350°.
Combine flour, 1 teaspoon salt and dash of pepper. Coat chicken with flour. In skillet, brown chicken in hot oil for 20 minutes. Transfer to large kettle. Add next 9 ingredients and 1/2 teaspoon salt. Simmer, covered, for 30 minutes. Add artichokes, shrimp and clams. Simmer, covered, for 15 to 20 minutes longer. Will make 6 to 8 servings.
Cook broccoli and drain. Saute celery and onion in butter. Mix all ingredients, except cheese. Bake 25 minutes at 350°. When done, put cheese on top and let melt.
Whisk milk and pudding for 2 minutes. Add sour cream and 1 1/2 cups Cool Whip. Mix well. Place half of banana slices in crust; top with half of pudding mix. Repeat layers, then spread with remaining Cool Whip. Refrigerate 4 to 6 hours.
Heat chicken and consomme in pan over slow heat. Remove and mix all ingredients in order given. Season to taste and mix well. Put in casserole. Cover with crushed potato chips and cheese. Bake in oven at 450° for 15 minutes until warm. Serve.
Lightly butter a 10-inch souffle dish. Cut tender parts of asparagus into thin slices. Lay on bottom of baking dish. Sprinkle with pepper. Spread prepared onions on the asparagus. Next, spread a layer of shredded cabbage. Press down to level the vegetables. Stir salt into cream and pour over layered vegetables. Combine cheese and bread crumbs. Sprinkle over top of casserole. Dot with chilled butter. Bake in 350° oven for 30 minutes.
Cool and peel potatoes; slice into 1/4-inch thick slices. Spread in greased 2-quart casserole dish.
Preheat oven to 375°. Grease and flour 10-inch tube pan. For filling, combine 2 tablespoons cake mix, pecans, brown sugar and cinnamon. Mix well and set aside. Combine the remaining dry cake mix, sour cream, oil, sugar, water and eggs in large mixer bowl. Beat for 2 minutes at high speed. Turn 2/3 of batter into pan; sprinkle with filling. Spoon remaining batter over filling mixture. Bake at 375° for 45 to 55 minutes or until toothpick inserted in center comes out clean.
Lightly butter a 13 x 9-inch baking pan. Combine sugar, butter and milk in 2-quart glass measure. Cook on High for 11 to 12 minutes or until a small amount dropped in cold water forms a soft ball (234° on microproof candy thermometer). Stir in chocolate or peanut butter pieces and Marshmallow Creme until mixture is thoroughly blended. Stir in nuts and vanilla. Pour into prepared pan. Refrigerate until firm. Cut into squares. Delicious.
Sift dry ingredients together. Cut in shortening. Beat egg, then add orange juice. Add to dry ingredients. Blend with fork until dry ingredients are moistened. Turn out on lightly floured board. Knead for 30 seconds. Roll into rectangular shape 1/4-inch thick. Sprinkle with orange sugar. Roll up jelly roll fashion and slice into 1-inch lengths. Put each slice, cut side down, on greased rind mold. Bake in 425° oven for 15 minutes. Serve hot.
Brown pork chops. Put in crock-pot. Combine rest of ingredients and put on top of chops. Cook for 4 to 6 hours. Serve on cooked rice.
Combine last 4 ingredients and chill at least 1 hour. Mix all just before serving. (For a lower carb version, use Splenda in place of sugar and omit the noodles.)
Brown and drain sausage. Cook rice and chicken noodle soup in 4 1/2 cups water for 7 minutes. Combine all ingredients and place in casserole dish sprayed with Pam. Bake at 350° for 1 hour.
Heat oven to 375°. Let butter come to room temperature. Cream butter and cheese together. Add salt and cayenne pepper and work in flour. Cover and chill about 1 hour. Roll out on lightly floured board about 1/8-inch thick. Cut in sticks with a sharp knife or pastry wheel, about 1/2-inch wide and 4-inches long. Place on ungreased baking sheet and bake 10 to 12 minutes. Makes 4 dozen.
Melt cheese in soup. This sauce is very good poured over broccoli, green peppers, etc.
Brown meat; drain. Add onion; cook until tender. Add cream cheese and soup, mixing well. Stir in corn, pimento and seasonings; pour into a 1 1/2-quart casserole. Separate dough into 10 biscuits; cut each in half, forming 20 half-circles. Place biscuits, cut side down, around edge of casserole. Bake at 375° for 20 to 25 minutes, or until biscuits are browned. Makes 6 servings.
Mix together all but melted butter and put in a greased 8-inch baking dish. Pour over top the melted butter. Bake at 350° for 1 hour and 15 minutes. Makes 6 to 8 servings.
Cover livers with water. Add paprika and simmer until no pink shows in liver. Drain; cool slightly. Saute onions in butter to a light brown.
Thoroughly blend cream cheese and Cheddar cheese. Fold in pineapple, onion and Worcestershire sauce. Chill several hours. Divide in half. Shape into balls. Roll in nuts. Chill overnight. Serve with crackers. Yields 2 cheese balls (1 pound each).
Place vegetables in a shallow dish. Combine vinegar, sugar, salad oil and salt; pour over vegetables. Cover dish and refrigerate several hours or overnight. Yield: 10 to 12 servings.
Brown onion in the 2 tablespoons of oil. Add rest of ingredients. Bring to a boil and then simmer for 20 minutes. Great for chicken.
Cube meat and dredge in flour. Mince onions and garlic. Saute meat, onion and garlic in the oil until brown. Add remaining ingredients. Cover and simmer gently for 2 hours, until tender, stirring frequently. If necessary, add more water or wine when sauce cooks down.
Mix the flour, seasoned salt and pepper together. Lightly salt and pepper the pork chops. Dip them in the flour mixture. Fry in a small amount of oil until crust is brown and meat is done.
Blend together shortening and sugar. Add eggs and beat until fluffy. Add flour mixture and mix well. Add oatmeal, vanilla and chocolate chips. (Dough is crumbly). Drop a teaspoonful on a greased cookie sheet. Bake for 15 minutes at 350°. Makes 9 dozen.
Heat milk. Blend in flour, cream cheese, Roquefort cheese, salt and pepper. Stir over low heat until smooth. Cook broccoli until barely tender. Drain and place in 3-quart casserole. Pour cheese sauce over broccoli. Bake at 350° for 50 minutes. Top with bread crumbs; dot with butter and return to oven for 10 minutes.
Saute garlic, onion, green pepper, celery and mushrooms in butter, about 5 minutes. Add Minute rice and brown slowly for 10 minutes, stirring frequently. Add bouillon and boil for 5 minutes. Let stand for 10 minutes.
Mix together and store in a covered container. To use: Dissolve 2 teaspoons in 1 cup of hot water.
In saucepan, combine butter, sugar and milk. Stir well and bring to a boil. Drop in cut up marshmallows (easier to melt). Continue boiling and stirring for 3 minutes. Immediately remove from heat and stir in peanut butter and vanilla. Pour into an 8 x 8 buttered square pan. Cool thoroughly, then cut into 1-inch squares. Keep in the refrigerator.
Boil for 1 1/2 hours. Remove the bag from the other ingredients and can. Stir often.
Peel baked potatoes and cut into cubes. Combine all ingredients, except paprika, in greased casserole dish. Cover and refrigerate overnight or at least 3 hours. When ready to use, sprinkle with paprika and bake at 350° for 30 minutes. Makes 8 servings.
Grease 13 x 9-inch pan. Place potatoes in pan. Season with salt and pepper. Cover with onions. Mix sour cream and chicken soup together. Spread mixture over potatoes and then top with cheese. Sprinkle the corn flakes over top and pour melted butter over entire mixture. Bake at 350° for 1 hour.
Cook and drain broccoli, cauliflower and carrot medley. Pour into a 13 x 9-inch casserole dish. Combine Velveeta cheese and milk in a small saucepan and heat until melted, stirring constantly. Add cream of mushroom soup and heat thoroughly. Pour over vegetables. Top with French fried onions and bake at 350°, uncovered, for 20 minutes.
Combine all ingredients except butter. Place apple mixture into an unbaked pie shell; dot with butter. Bake 40 to 45 minutes in a 425° oven.
Let beer stand at room temperature until flat (45 minutes). Mix dry ingredients. Add yolks, oil and beer. Beat until smooth. Add egg whites (fold in). Dip veggies in batter. Cook in hot oil (375°) until golden brown. Drain and serve warm.
Mix together; pour into greased bread pans and bake 1 hour at 350°.
Spray bottom and sides of a 9 or 10-inch spring-form pan with nonstick cooking spray. In large bowl combine flour and 1/2 cup sugar. Using a pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup of these crumbs. To remaining crumb mixture add baking powder, baking soda, sour cream, vanilla and almond extract and 2 egg whites; blend well. Spread batter over bottom and 2 inches up sides of greased and floured pan. Butter should be about 1/4-inch thick on sides.
Layer crackers in bottom of a greased 9 x 12-inch baking dish. Mix cream cheese, soup, eggs and butter in a large bowl. Stir in drained squash, carrots and onion. Spoon into baking dish. Sprinkle with stuffing mix and bake at 350° for 30 to 40 minutes. Serves 10 to 12.
Mix all of the ingredients together except the chicken. Place chicken in a casserole and pour the mixture over the chicken. Bake, uncovered, at 375° for 1 hour or 1 hour and 15 minutes. Serve over rice.
Peel potatoes, onions and carrots. Chop in small pieces in bottom of baking dish. Add part of salt, pepper and thyme. Spread beef over top of vegetables. Pour over tomatoes; add remaining salt and seasoning. Cover. Bake at 350° for 1 1/2 hours.
Sift and measure flour, salt, sugar and baking powder. Cut the shortening into the flour mixture until it resembles a coarse meal. Add milk and stir with fork until stiff dough is formed. Turn onto lightly floured board and knead 20 seconds to shape. Roll dough lightly 1/2 inch thick into a rectangular shape.
Preheat oven to 325°. Butter well two 9 by 5 by 3 inch loaf pans and dust with flour, shaking out the excess. In a bowl with an electric mixer, cream the butter, then add 1 1/2 c. sugar a little at a time, and beat until light and fluffy.	Beat in one egg yolk at a time, then add remaining ingredients one at a time, mixing well. Fold in egg whites gently but thoroughly into the batter. Divide the batter between the loaf pans and bake for 1 to 1 1/4 hours, or until cake tester inserted in the center of each loaf comes out clean. Let cool in the pan for 5 minutes and invert onto rack to cool completely.
Mix all dry ingredients together. Add egg and Crisco mix with hot water. May be baked in greased cans (baked beans) or small bread pans. Bake at 350° until done. Test with toothpick. When it comes out clean, bread is done.
Wash and drain spinach. Tear into small pieces. Cover with chopped or sliced mushrooms. Sprinkle bacon over spinach. Mix bacon drippings with vinegar and sugar. Pour over top of spinach mixture. Top with croutons. Bon appetit!
Heat oven to 350°. Place chicken in 13 x 9-inch baking dish. Drizzle with 1 tablespoon lemon juice. Sprinkle with oregano and pepper; top with cheese. Drizzle with remaining 1 tablespoon lemon juice. Bake 45 minutes or until cooked through. Makes 6 servings.
Combine shortening, magarine and sugar. Cream well. Add eggs, one at a time, beating well after each one. Sift dry ingredients together three times. Mix flour, milk and vanilla alternately to other ingredients.
Sift dry ingredients and spices; add sugar and oil, mixing well. Beat in eggs; add carrots, pineapple and nuts. Bake in three 10-inch round layer pans. Bake at 350° for 30 minutes.
Spray a large roasting pan with Pam. Put corn curls in pan. Blend oleo, syrup and brown sugar in saucepan. Boil 5 minutes and add baking soda and vanilla. Mix well. Pour over corn curls. Mix. Bake at 250° for 1 hour, mixing every 15 minutes.
Mix all together except French fried onions. Let set in refrigerator 24 hours. Bake at 350° for 20 minutes. Put French fried onions on top and bake 10 minutes longer.
Night before, place frozen rolls in well-greased Bundt pan. Sprinkle with pudding. Melt butter; add nuts and brown sugar. Pour over rolls. Let raise on counter overnight (8 to 10 hours). Bake at 350° for 30 minutes. Remove while hot.
Mix jello into hot water, add marshmallows and stir until dissolved. Add cold water and let begin to set. Cream together cheese and mayonnaise. Add pineapple and nuts. Stir into jello. Return to refrigerator until set.
Cook squash, salt and onion. Drain. Mix squash, cream of chicken soup, chestnuts, sour cream, carrot and onion. Melt margarine with stuffing mix. Make a layer of stuffing, then cover with squash mixture; top with remainder of stuffing. Bake at 350° for 30 minutes.
Mix and let set a few minutes for oatmeal to soak up a bit of moisture. Bake on a hot skillet as you do other pancakes. Serve with butter and warm syrup.
Combine butter, sugars, egg and flavoring; beat about 3 minutes. Sift dry ingredients and add to sugar mixture. Add pecans and stir in. Shape in long roll. Chill several hours. Slice thin and bake on ungreased tin at 400° for about 10 minutes. Dough will keep in refrigerator several weeks. Makes 3 dozen.