HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease jelly roll pan; line with greased wax paper. Mix eggs, sugar, pumpkin, cinnamon, soda and flour. Spread in pan. Sprinkle with nuts. Bake 15 minutes at 350°. Turn in clean dish towel. Sprinkle with powdered sugar. Roll up in towel, wax and all. Put in refrigerator. Cool 1 1/2 hours.
Crumble biscuit crumbs into a greased 2-quart baking dish. Mix eggs and milk real well; add vanilla and cinnamon. Mix again. Put 1/2 cup of sugar and raisins (if you want) over crumbs. Pour milk and egg mixture over all. Let set in refrigerator for 30 minutes to soak up bread crumbs, then bake at about 375° for 30 minutes.
Cream butter and sugars until fluffy. Add eggs, beating well. Blend in oil and vanilla. Add dry ingredients and mix well. Drop by teaspoons onto cookie sheet. Bake 10 to 12 minutes at 350°.
Combine first 6 ingredients in a small bowl; stir well and set aside. Wash potatoes. Cook in enough boiling water to cover. Cook 18 to 20 minutes, or until tender; drain and cool slightly. Cut potatoes into 1/4-inch thick slices and place in a large bowl. Pour sour cream mixture over potatoes and toss gently. Arrange broccoli in a vegetable steamer over boiling water; cover and steam 4 to 5 minutes or until broccoli is tender. Drain. Add broccoli, red pepper, Parmesan cheese and parsley to potato mixture; stir gently. Yield: 5 cups (79 calories per 1/2 cup serving).
Cream together the butter, sugar and egg. Add remaining ingredients and mix well. Pour into loaf pan and bake at 325° about 1 hour or until toothpick inserted in center comes out clean.
Mix hamburger, milk, salt, oatmeal, eggs, 1 cup onion, chili powder, 1/2 teaspoon garlic powder and black pepper well with hands. Make into walnut size balls. Place in 2 (9 x 13-inch) pans. Mix ketchup, liquid smoke, 1/2 cup onion, brown sugar and 1/2 teaspoon garlic powder and spoon over balls. Bake for 45 minutes at 350°.
Mix all ingredients, except oatmeal, well. Add oatmeal and mix well. Pour into unbaked pie shell and bake at 350° for 50 minutes. Let cool.
Cream sugar and butter or shortening. Add eggs, water and vanilla. Continue beating. Add remaining ingredients. Drop by teaspoonfuls onto greased cookie sheet and bake at 375° for 10 to 12 minutes until lightly browned.
Mix enough butter and Italian dressing to cover fish. Mix together and spread on foil. Put fish on and turn over; sprinkle with Tony's, Cavender's and oregano. Grill until cooked. When fish flakes, it's cooked.
Place cauliflower head in center of 15-inch glass dish. Arrange cut up vegetables around outside. Pour butter over vegetables. Sprinkle on garlic salt and pepper. Cover with plastic wrap; turn back an edge to vent. Microwave on High for 17 to 19 minutes. Let stand covered for 5 minutes. Serves 6 to 8.
Preheat oven to 350°. Grease casserole. Blend spinach, melted butter, cream cheese and lemon juice together. Place artichokes on bottom of casserole. Add spinach mixture. Top with crumbs and dot with butter. Bake at 350° for 25 minutes.
In a large skillet, brown sausage, stirring to separate into small pieces. Pour off any drippings in excess of 1/4 cup. Add cabbage, water, salt and pepper to sausage. Cover; simmer only until cabbage is crisp-tender, about 10 minutes.
Combine chicken, mayonnaise, celery and onions into mixing bowl. Add 1 cup corn flake crumbs, soup and water chestnuts. Place in 2-quart casserole. Melt oleo. Add remaining 1 cup crumbs. Mix well and use as topping for casserole. Bake at 325° for 45 minutes.
Mix and pour into a greased casserole dish. Top with paprika and more cheese if desired. Bake at 350° for approximately 45 minutes.
In a bowl, combine the first eight ingredients; set aside. Pat salmon dry. Place skin side down, in a 13 x 9 baking dish coated with nonstick cooking spray. Spritz salmon with butter-flavored spray; cover with crumb mixture. Spritz crumbs with butter-flavored spray. Bake, uncovered, at 350° for 15 - 20 minutes or until fish flakes with a fork.
Mix hash, ketchup, onion, parsley flakes and oregano. Spread on muffin halves. Top with cheese strips. Set oven control at boil and/or 550°. Boil 8 to 10-inches from heat until cheese is melted and hash mixture is bubbly and hot. Makes 8 sandwiches.
Mix all ingredients in large bowl. Chill for one hour. Roll into small balls and bake at 325° for 15 to 20 minutes.
Mix together with hands and put in muffin pans. Bake 10 to 12 minutes at 350° to 400°. Makes 12.
Scrape corn. Add egg yolk, flour and salt. Whip until stiff, but not dry, the egg white. Fold the corn mixture into it. Saute as pancakes in oil or butter until light brown and fluffy. Do not overcook!
Hollow out Hawaiian bread loaf, saving bread carved out for dippers. Mix all ingredients well. Spoon into hollow bread and wrap loosely with foil. Bake at 300° for 45 to 60 minutes. Serve with bread dippers and large-sized Fritos.
Cook hamburger; drain well and cool. Mix shredded lettuce. Cut up tomatoes and remove seeds. Add shredded cheese. When ready to serve, add salad dressing and crushed tortilla chips. Mix well and serve.
In medium saucepan, stir together evaporated milk, sugar and salt; bring to boiling point. Reduce heat and stir constantly; simmer for 5 minutes. Remove from heat. Add marshmallows, chocolate and vanilla; beat with spoon until completely blended. Turn into buttered 8-inch square pan. Cool completely. Cut into squares. Cover tightly with transparent plastic film and store in refrigerator.
Mix dough for small cookie sheet. Cover bottom and pour mixture on it. Cover with another piece of dough. Seal sides together, then puncture little holes with fork here and there to let out steam. Bake same as pie cooked when golden brown. Cut in squares.
Mix the ingredients together and pour 1/2 of the batter in the pan. Grate 1/2 pound cheese and 2 hot peppers, chopped. Sprinkle on batter in pan and pour remaining batter on top.	Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Mix corn syrup, brown sugar, salt, melted butter and vanilla. Beat eggs slightly and mix in. Pour into pie shell and sprinkle nuts on top. Bake about 45 minutes until knife inserted about halfway to middle of pie comes out clean. Serves 6 to 8.
Empty tomatoes into 2-quart saucepan. Add tomato sauce, 1/2 cup water, green pepper, celery and green onion. Cook covered on medium heat for 15 minutes. Add spices and seasoning and cook another 5 minutes. Add cornstarch to 1/2 cup water. Stir. Then stir into tomato mixture to thicken. Cook on low heat for 10 minutes.
Combine butter with lemon juice, lemon peel, parsley, garlic and onions; season to taste with pepper. Blend butter-herb mixture in food processor or electric blender until well blended. Arrange mussels in their shell halves, on large baking dish. Spread each mussel with some butter herb mixture. Bake in preheated oven at 425° for 10 minutes, or until bubbly.
Wash and chill lettuce. Rub salad bowl with garlic. Add salt and pepper. Break in one egg. Squeeze juice from lemons into bowl. In a separate bowl, combine oil and Worcestershire; add to salad bowl. Place chilled lettuce in bowl and mix. Add croutons, cheese and anchovies, if desired.
Mix; put in greased 9 x 13-inch pan. Bake at 375° for 20 minutes.
Cream margarine, cream cheese and sugar until light and fluffy. Add salt and vanilla and beat well. Add eggs, one at a time, beating well after each addition. Stir in flour. Spoon mixture into greased 10-inch tube pan and bake at 325° for about 1 1/2 hours.
Grease bottoms only of 12 medium muffin cups. Beat egg slightly in medium bowl. Stir in remaining ingredients except blueberries, just until moistened. Fold blueberries into batter. Bake 15 to 18 minutes or until golden brown.
Combine cocoa, sugar, milk, salt and margarine. Heat slowly and bring to a boil. Boil 5 minutes. Remove from heat and stir in peanut butter, vanilla and oatmeal. Drop by spoonfuls on wax paper. Let stand until firm, about 25 minutes.
Cook pasta and drain. In the meantime, cut up fresh tomatoes into eighths and saute garlic in olive oil. Add tomatoes to olive oil and garlic. Add dried spices, herbs and hot pepper. Add green peppers and fresh basil. Cook on low for about 15 minutes, stirring often. Put cooked pasta in bowl; coat with olive oil and add hot pasta sauce, removing hot pepper first. Serve at once and top with freshly grated Romano cheese. If you add pine nuts, add them to pasta sauce at the last minute.
Heat oven to 350° (moderate). On a 22 to 24-inch strip of heavy-duty aluminum foil, mix beef and onion soup; mix thoroughly, being careful not to tear foil. Form into loaf and pour undiluted cream of mushroom soup over loaf. Wrap loosely in foil. Place on baking sheet. As this loaf bakes, the meat juices combine with the mushroom soup to make a wonderful brown gravy to serve over rice, noodles or potatoes. Bake 1 hour and 20 minutes. Makes 6 to 8 servings.
Put ham pieces in bottom of pan. Place chicken on top of ham. Put bacon slices on top of chicken. Sprinkle with pepper. Mix sour cream and mushroom soup together and pour over chicken. Bake, covered, at 300° for 3 hours. Stir and serve over rice.
Cut cabbage into small pieces and cook in salted water until done. Mix flour and butter and cook together; add milk. Salt and pepper. Add this mixture to cabbage. Cook slow, about 3 minutes.
Put pecans in pie shell. Mix other ingredients together well and pour pecans. Bake at 350° for 1 hour or until done.
Mix ingredients well. Bake 20 minutes in a moderate oven at 350° in buttered baking dish with bread crumbs at the top and bottom. If desired, fruit may be added to the rice in layers.
To briskly boiling water, add the teaspoon of salt and rice. Cook for 15 minutes. Drain and add rice to hot milk. Add stick cinnamon and cook until rice is tender, about 1/2 hour. Stir in sugar. Remove pudding from heat. Take out cinnamon and add beaten egg yolks, mixed with the cold milk. Return to heat and cook until thick, approximately 5 minutes longer. Pour pudding into buttered serving dish and sprinkle top with powdered cinnamon. (Raisins may be added.)
Mix V-8 juice and Tabasco sauce. Marinate chicken in this for 3 hours in refrigerator, then 1/2 hour at room temperature. Drain and throw away the marinade. Put cornflake crumbs and all seasonings in plastic bag. Shake 1 piece at a time and place in a shallow baking dish that has been sprayed with Pam. Sprinkle any leftover coating on chicken. Bake at 375° for 45 minutes. Sprinkle cheese and return to oven until cheese melts. Makes 4 to 6 servings.
In long dish, break angel food cake in small pieces. Mix jello with 2 cups hot water and 2 cups cold water and frozen strawberries. Mix well. Pour over angel food cake. Refrigerate until set, then put Cool Whip on top.
Spread cream cheese on a slice of corned beef. Dry pickles with paper towel. Wrap beef and cream cheese around pickle and slice into bite size pieces.
Heat oven to 375°. Mix thoroughly shortening, sugars, eggs and vanilla. Blend in remaining ingredients. For a softer, rounder cookie, add 1/2 cup more flour. Drop by teaspoons on ungreased cookie sheet. Bake 8 to 10 minutes. Makes 7 dozen.
Mix cream cheese, chilies, olives and green onions in bowl. Spread mixture evenly onto flour tortilla. Roll up and chill. Slice before serving. Serve with salsa.
Cook potatoes until done, but not mushy. Let cool completely and skin. Dice. Add diced eggs and sweet pickles. Mix together Miracle Whip, mustard, sugar, and pickle juice. Add to other ingredients and mix well. If not enough dressing, mix a little more.
Brown meat. Add onion and pepper. Cook until tender, stir in tomatoes and pizza sauce mix. Simmer 15 minutes. Heat oven to 425°. Prepare pizza dough as directed on box. With fingers greased, press onto bottom and half way up sides of greased 13 x 9-inch pan. Cover with half of Mozzarella cheese, then cheese slices and 1/2 meat sauce. Repeat. Bake at 425° for 20 to 25 minutes. Let stand 5 to 10 minutes before serving.
Cut boiled chicken breast in strips and mix with fettuccine and mushrooms. Pour in a mixer the cream cheese, sour cream, broth (1 cup approximately) and other liquids; mix very well.
Wrap meat in foil to retain the roast's natural juices. Place chuck roast in center of large piece of aluminum foil in a roasting pan. Brush meat with steak sauce and sprinkle onion soup mix over it. Spread with mushroom soup. Wrap loosely in foil and roast at 350° for about 2 1/2 to 3 hours.
Cut meat into serving pieces. Mix together flour, salt, pepper and paprika. Coat meat with seasoned flour and brown on both sides in hot fat. Place in greased casserole dish and add the other ingredients. Bake at 350° for 2 hours.
Let cream cheese, shredded cheese and margarine/butter set at room temperature to soften. With a mixer, blend milk and steak sauce until fluffy. Cover; chill in refrigerator no less than 4 hours. Shape mixture into balls; roll in nuts. Let stand for 15 minutes. Serve with crackers; slice and spread. Makes 3 1/2 cups.
Add eggs, oil and water to cake mix. After mixing well, add instant pudding. Bake in tube pan 45 to 50 minutes in 350° oven.
Mix and drop by teaspoonfuls onto greased cookie sheet. Bake at 350° until lightly browned.
Cut squash in half lengthwise. (Do not remove skins.) Boil in salted water for 10 to 15 minutes. Drain. Scoop out center, leaving 1/4 inch shell. Mash scooped out part and season with chopped onion, minced pepper, salt and pepper. Add crumbled bacon and butter. Fill shells; sprinkle with buttered crumbs. Bake 20 minutes at 375°. Serves 6.
Cream butter gradually, adding next 4 ingredients. Cool dough until firm. Form walnut-sized balls. Bake at 350° to 375° for approximately 20 minutes or until lightly brown on bottom. Dip hot cookies in mixture of 1 cup powdered sugar and 1/2 teaspoon vanilla.
Beat or cream eggs, sugar and salt until creamy and lemon colored. Add soft butter or margarine. Beat well. Add the flour. Blend well. Add milk. Mix well, then fold in 1 cup coconut. Pour into unbaked pie shell. Sprinkle remaining coconut on top. Bake in slow oven at 325° about 60 minutes.
Dissolve Jell-O in 1 cup hot water. Add pineapple juice (should be 3 1/2 cups total liquid, if not, add a little water), mix well and add fruit and nuts. Refrigerate and let set.
Blend steak sauce, soy sauce and garlic. In large bowl, pour marinade over steak. Chill for 1 hour, stirring occasionally. Remove steak from marinade; reserve marinade. In large lightly oiled skillet over medium-high heat, stir-fry beef for 3 to 4 minutes or until meat is no longer pink. Remove steak with slotted spoon. Keep warm. In the same skillet, heat vegetables and reserved marinade to boil; reduce heat. Cover; simmer 2 to 3 minutes. Stir in beef. Serve over hot cooked rice.
This recipe has been passed down in the Carollo family for decades. Used as a snack or cooked together with fried potatoes, there is no match to their flavor.
Combine sugar, butter and one tablespoon water in 8-inch glass baking dish. Cook uncovered in microwave at 70% power for 2 minutes or until butter melts. Stir mixture and spread over bottom of dish. Sprinkle nuts on top of sugar and place biscuits on top of nuts. Bake uncovered at 70% power for 4 to 5 minutes or until biscuits are firm and no longer doughy. Let stand about 2 minutes. Invert on a flat serving dish.
Mix the first 3 ingredients and spread in a 9 x 13-inch pan. Bake 20 minutes at 350°. Let cool.
Mix together rice, water, onion and garlic, Add oil to cover rice well. Add remaining ingredients. Mix and cook on stove for a few minutes, then cover and bake for 45 minutes at 350°.
Flour both sides of pie crust, place in ungreased pie plate. Cook in 350° oven about 10 to 15 minutes, long enough so bottom of crust is slightly precooked. This avoids a soggy crust. Crumble bacon or sausage into small pieces. Beat eggs, cream and salt. Stir in cheese and bacon/sausage. Pour mixture into crust. Bake 20 minutes in 450° oven. Turn oven down to 350°, bake 30 more minutes. Quiche is cooked when knife inserted in center comes out clean. Let stand 10 minutes before serving.
Sift flour, sugar, salt, soda and baking powder together. Dissolve yeast in warm water. Mix with 1 cup buttermilk. Add to the flour mixture. Add shortening and remainder of milk. Mix all ingredients together, roll and cut. Dip in melted butter (or margarine) and fold together. Place in pan and bake at 450° for 12 minutes (may be baked at once or let stand). Once prepared, can be covered with foil and frozen.
Brown hamburger. Drain. Add all ingredients except Doritos and shredded cheese. Cook until mixture bubbles. Crush Doritos in bottom of 9 x 13 baking dish. Pour mixture over Doritos. Add cheese on top. Bake 10 to 15 minutes at 350°.
Mix the first 5 ingredients well; fold in apples and pecans last. Dough will be stiff. Pour batter into 3 cake pans and bake at 350° for 40 minutes. You can also have a tube pan but you will need to increase your baking time by 10 minutes, testing with a toothpick to check to see if it's done.
Measure juice and add water to make 2 cups. Boil juice and pour over Jell-O. Cool in refrigerator until thickened. Beat the cream cheese into gelatin. Whip the cream and fold into gelatin. Arrange oranges in mold and pour gelatin mixture over them or just mix oranges in. Refrigerate until thickened. Makes 6 to 8 servings.
Saute in a large frying pan until onions are clear. Add seasonings to taste. (I use Old Bay.) When liquid has formed from juice of tomatoes, add to mixture one package of Lipton noodle sauce (I use sour cream and chives). Simmer 7 minutes, stirring gently. For more color, add a small jar of pimientos.
Mix shortening, vanilla and sugar together. Beat and add eggs. Mix flour, baking powder and salt. Add to first mixture alternately with milk. Grease pan. Bake at 400° for 12 to 15 minutes.
Thoroughly mix sugar and cheese. (Dough will be stiff.) Add flavor to taste and coloring to desired shade. Break off small amount and roll into ball. Roll in granulated sugar. Press into flower or leave molds and let set at least 30 minutes. Tap out of mold onto cookie sheet covered lightly with granulated sugar.
Fry onion and first 2 tablespoons of butter. Stir in flour. Add stock gradually until mixture thickens. Season. Add meat. Place mixture in well-greased pie dish. Boil potatoes. Mash with remaining margarine and milk. Spread over meat mixture. Bake at 400° for 30 minutes. Serves 3 to 4.
Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating after each. Add molasses; mix well. Sift together dry ingredients and add alternately with water.
Cook onions in butter until golden; cool. Add salt and cayenne. Sift flour and baking powder. Cut in shortening. Add milk; mix only enough to dampen dry ingredients. Roll into 12 x 8-inch rectangle. Spread with onions. Roll up as for jelly roll. Cut into eight 1-inch slices. Put flat side down in greased pan (13 x 9 x 2-inch). Mix egg and evaporated milk. Pour over rolls. Bake in 400° oven for 25 minutes.
Add water to orange juice and lemonade according to directions; mix with other liquids and place in ice. Serves 50.
Grease a 9 x 13 x 2-inch pan with margarine. Line the pan with a layer of whole graham crackers. Spread half the filling over the crackers. Cover with another layer of whole graham crackers. Spread the rest of the filling over the grahams and top with another layer of whole graham crackers.
In a 13 x 9-inch baking dish, mix the margarine and crumbs. Press in pan. Pour condensed milk evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake at 350° for 25 to 30 minutes until lightly brown. Cool thoroughly before cutting.
Cook chicken until very tender. Remove bones and skin. Salt to taste. Mix the mayonnaise, honey, curry powder and celery salt together well. Add the cubed chicken and grapes. Stir and chill. Refrigerate until ready to serve.
Saute onions in butter and add pepper and flour. Add milk; mix well. Simmer until creamy. Remove from burner. Blanch potatoes and carrots.
Sift the flour and sugar together and set aside. In saucepan, mix the margarine, water and cocoa together. Bring to rapid boil and pour over sugar and flour. Mix well. To this add remaining ingredients. Pour into a 9 x 13-inch Pyrex dish. Bake at 350° until done.
Combine cream cheese and Ricotta cheese. Add sugar and lightly beaten eggs. Beat well. Stir in lemon juice, butter (melt in pan), vanilla extract, flour and cornstarch. Blend well. Last, add sour cream. Beat all ingredients with mixer until smooth. Preheat oven to 375°. Butter sides and bottom of spring-form pan. Bake for 1 hour or until top is golden brown. Let sit in turned off oven for 2 hours. Remove and cool for 1 hour. Refrigerate. Serve plain or topped with cherry or blueberry filling.
Crust: Blend the flour, 2 tablespoons fructose, oleo and salt. Pat into a 9 x 13-inch pan.
Place meat in bowl. Mix eggs and brown sugar until well blended. Mix rest of ingredients together with crackers and eggs. Place in foil-lined pan. Flatten meat on top to 2-inch thickness. Bake at 350° for 35 to 40 minutes or until meat is done. Place tomato sauce on meat, then bake.
Sprinkle coconut into bottom of pie crust; spread coconut evenly. Mix other ingredients and pour over coconut. Bake at 350° for 55 to 60 minutes.
Mix all ingredients together. Pour into pie shells evenly. Bake 1 hour at 300°.
Cream sugars and Crisco together. Add eggs one at a time and mix well. Add vanilla. Add dry ingredients. Drop by a teaspoon onto ungreased cookie sheet. Bake at 350° for 8 minutes. Do not brown.
Mix flour and eggs. Layer 1/2 the broccoli and 1/2 the cheeses in a greased 9 x 13-inch pan. Repeat. Pour egg mixture over top. Sprinkle canned onions on top. Bake at 350° for 30 minutes.
Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup vegetable oil. Add boiling water and stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup vegetable oil. Stir until smooth. Add flour, vanilla and salt. Blend completely. Pour into a lightly greased 13 x 19-inch baking pan. Bake at 350° for 35 to 40 minutes.
Combine all ingredients. Mix. Serve in lettuce cups or in pretty bowl with party crackers or Ritz crackers on side.
Mix hamburger, onions and salt (if desired). Brown in pan. Add chili powder while browning (enough to taste). Put in tomato juice; stir. Add beans and stir. Cook for 1 1/2 hours on low.
Heat 2 inches oil to 375°. Combine remaining ingredients; mix well. Drop by rounded teaspoonfuls into hot oil, frying a few at a time until golden brown. Drain on paper towels. Makes about 2 dozen.
Cream butter and sugar. Add eggs, one at a time. Add flour, sifted with soda. Add apples. Bake for 1 hour at 350°. (Nuts may be added.)
Cook celery and onion in margarine until tender. Blend ingredients. Put in pan and bake.
Cream butter and sugars. Add eggs and mix well. Add vanilla. In separate bowl, mix flour. salt and soda. Then mix into creamed mixture. Add last 3 ingredients. Bake at 350 degrees in greased 9 x 13 inch pan for approximately 20 - 25 minutes.
In mixing bowl combine oatmeal, flour, sugar, baking powder, salt and almond extract. Cut in butter with a pastry blender until mixture is about the texture of coarse cornmeal. Press slightly more than half the mixture into a greased 8 or 9 inch square baking pan. Cover mixture with jam and then with remaining mixture. Bake at 375 degrees for 25 to 30 minutes or until lightly browned. Cool on rack.
Chop celery, carrots, onion and green pepper very fine. Chop potatoes small. Melt butter and saute all vegetables until they are tender. Stir in flour, then add chicken stock and milk. Cook slowly until mixture thickens. Add American cheese and stir until all melted. When serving, add Parmesan cheese, if desired.
Fry the ground beef and small amount of oil until brown. Saute onion, celery and green pepper in oil. Combine the meat and vegetables; simmer for 15 minutes. Season with salt. Place chili powder and ground cumin in top of double boiler. Melt cheese; add can of tomatoes to spices and chili pepper. You may only add 1/2 can, if desired. Cut lettuce coarsely; cut tomatoes in chunks. Mix together. Add Fritos; mix all ingredients, except melted cheese mixture. Top with hot cheese; mix again. Serve immediately. Serves 10 to 12.