HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients; blend in egg and milk. Stir in apples. Drop by spoonfuls into hot fat; fry on each side until golden brown. Sprinkle with powdered sugar and nutmeg. Serve with syrup and butter.
Cream margarine and sugar. Beat in eggs. Fold in sour cream and vanilla. Mix in flour, baking powder and salt.
Brown hamburger with onion; drain off grease. Add brown sugar and barbecue sauce; simmer 10 minutes. Mold biscuits to form cups in greased muffin pans. Fill with hamburger mixture; top with grated cheese. Bake at 350° for 10 to 15 minutes. Makes 20 beef cups.
Mix jello and water in separate pans making as thin a layer as possible. It is necessary to prepare this ahead of time so it will be well set. Heat pineapple juice. Add the gelatin which has been softened in a little cold water. Let cool, but it shouldn't start to set. Whip the cream; add sugar and pineapple juice. Cut jello into small squares and add to whipped cream mixture until well mixed. Spread over a graham cracker crust. Refrigerate. Serves 12.
Cook broccoli in microwave in a casserole dish according to package directions. Cut up cheese and add to broccoli. Cook in microwave until cheese melts. Add cooked rice and soup. Stir well. Cook in microwave until hot.
Using microwave-safe dish, melt chocolate in microwave 2 1/2 minutes at 70% (Roast), stirring 2 to 3 times. Add almonds; stir. Pour onto foil-lined cookie sheet. Let cool and break into pieces.
Wash cucumbers and pack in gallon jar. Add canning salt; fill with apple cider. Soak for 6 weeks (date the jar). After 6 weeks, rinse and cut cucumbers fine into gallon jar. Add the 5 pounds sugar (1 cup at a time). Add spices. Shake after each layer of sugar until you have used all the sugar. Shake every week for 2 or 3 weeks. Open and eat.
Beat the eggs until stiff. Cream butter and sugar. Add eggs and beat some more. Mix flour and baking powder and add alternately with the milk. Bake in spring-form pan at 375°; cool on rack. When ready to fill, split in two layers.
Mix sugar and water; boil 5 minutes. Then add pineapple juice, orange juice and lemon concentrate. Just before serving, add four quarts chilled ginger ale.
Cream shortening (lard), sugar and eggs; then add sour cream and vanilla until well mixed. Sift together dry ingredients blend into creamed mixture.
Slice carrots. Cook until crisp-tender. Combine remaining ingredients. Add to drained carrots. Refrigerate overnight.
Place chicken wings in aluminum foil lined pan. Sprinkle with seasoning salt. Cover wings with green pepper and onion. Sprinkle on lemon juice. Cover and bake in a 350° oven for 1 hour and 15 minutes until done.
Combine water and eggs, then add meat ball mix. Combine hamburger with mixture. Add green pepper and onion to mixture. Roll into balls and bake at 350° for 15 minutes. Cook barbecue sauce, brown sugar and Worcestershire sauce on top of stove for 10 minutes. Let stand until meat balls are done, then pour over meat balls. Cook on simmer or in crock-pot on low for 1 hour.
Melt chocolate and cool. Line a buttered pan with crushed graham crackers. Save a portion of the crackers to sprinkle on top. Cream margarine and sugar. Beat in eggs, one at a time. Add cooled chocolate, vanilla and nuts. Pour into pan and sprinkle with reserved graham crackers.
Reserve 2 tablespoons ketchup. Combine ground chuck, eggs, oats, soup mix and remaining ketchup. Shape into a loaf. Place in crock pot with remaining ketchup. Cover and cook on low 8 to 10 hours or cook 4 to 6 hours on high.
Heat oil in large saucepan over medium-high heat. Stir in onion, green pepper, celery and garlic; cook until vegetables are tender crisp, stirring occasionally. Add remaining ingredients, except avocado and cheese. Bring to boil; reduce heat to low. Cover and simmer 20 to 30 minutes, stirring occasionally. Garnish with avocado slices and cheese. Yields 7 to 8 cups.
This makes a double recipe, it makes a bunch. Cream together shortening and sugars, add eggs and vanilla and mix well. Add remaining ingredients then drop by spoonfuls on lightly greased cookie sheet. Bake at 375° until light brown, about 10-12 min. Cookies will still be a little soft, cool 2 min. before removing from cookie sheet. If cookies flatten out to much add a little bit of flour.
Bake at 350° for 35 to 40 minutes in a 7 x 11 x 2-inch pan.
Heat first four ingredients together. Put chicken in rolls. Place side by side. Pour sauce over rolls. Bake 30 minutes at 400°.
Combine all ingredients except pecans. Chill mixture until firm. Roll in 1 large ball or 2 small balls. Roll in pecans. Good with Triscuits.
Mix flour, sugar, baking powder, salt and baking soda into large bowl. Cut in margarine until crumbly. Add eggs, orange peel and orange juice all at once; stir until evenly moist. Fold in cranberries and walnuts. Spray pans with nonstick cooking spray. Bake at 350° for 1 hour and 10 minutes. Mini loaf pans take about 25 to 30 minutes (bake 4, then 3). Two pans take 1 hour and 10 minutes.
Scald milk (do not boil). Stir in butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside and cool to lukewarm, add beaten egg yolks and mix well. Fold in stiffly beaten egg whites. Bake in a greased and floured 2-quart baking dish at 375° for 1 hour or until golden brown.
Wash potatoes; cut potatoes 4 ways leaving peelings on. Arrange in shallow pan. Mix remaining ingredients; brush on potatoes. Bake for 45 minutes at 375°. Brush occasionally during baking; last 5 minutes broil to make crispy.
Chop potatoes in bite size pieces. Put potatoes in well buttered casserole. Dab with rest of butter.
Cream butter and sugar. Blend in eggs, vanilla and pumpkin. Add slowly to dry ingredients. Add nuts. Pour into greased and floured loaf pan. Bake 350 degrees for 60-70 minutes. Cool 15 minutes before removing from pan.
Cream sugar and butter together. Add eggs, one at a time. Add flour and milk, then vanilla flavoring. Mix well. Flour raisins to prevent sinking to bottom of cake and add to mixture with preserves. Use four loaf pans and line bottoms with wax paper. Grease and flour generously. Put in cold oven. Set oven at 250° for 1 hour. Turn heat to 325° and cook until done, about 30 to 40 minutes longer.
Bake pie crust. Combine cream cheese, sugar and pineapple. Stir in Cool Whip. Put into pie shell, then let chill 1 hour.
Mix together cake mix, eggs, sour cream, pistachio pudding and oil; beat for 10 minutes. Fold in nuts and chocolate bits. Pour into greased and floured Bundt pan. Bake at 350° for 45 minutes or until toothpick tests dry.
Heat oven to 350°. Grease square pan (8 x 8 x 2-inch). Beat brown sugar and butter until fluffy. Stir in Bisquick and walnuts until mixture is crumbly. Reserve 1 cup remaining mixture in pan. Bake 12 minutes.
Combine first 5 ingredients; cover and chill. Place lettuce leaves on each serving plate, if desired. Place 3 tomato wedges on lettuce on each plate; top with dressing. Yields 12 servings. Contains 39 calories and 12% fat per serving.
Sift flour, salt and baking powder. Add egg and water to make a soft dough. Turn on lightly floured board and knead gently about 5 minutes. Allow to stand about 10 minutes before you roll. Roll dough quite thin, cut in 2 inch squares, place a tsp. of filling in center and fold corners, making triangles. Seal edge well by pinching. Cook in boiling salt water. Allow to simmer until they float to the top, about seven minutes. Drain. Fry chopped onions in butter and pour over Pirohy.
Put cooking oil in pan and heat. When the oil is hot, put garlic, ginger root and green onion in and stir for 10 seconds. Add clams and keep stirring for 5 minutes or until done. Add soy sauce and sugar and stir 10 seconds. Serve while hot. Great with spaghetti.
Sift flour, baking powder, sugar, salt and soda together. Pour oil into the buttermilk and add the liquids to the dry ingredients. Mix to make a soft dough. Turn out on a floured board. Gently roll out to 3/4 inch thick; cut with small biscuit cutter. Place on a slightly greased pan close together. Bake at 425° for about 12 minutes. Makes 12 to 16 biscuits.
Mix eggs with okra. Add cornmeal and mix together. Place in a cast iron skillet of oil, the grease must be hot. Fry on each side! Enjoy! Now you must wash the dishes-HA.
Preheat oven to 350°. Spray 2-quart round casserole with nonstick cooking spray. Cook macaroni according to package directions until al dente. Drain and set aside. Meanwhile, melt margarine in medium saucepan over medium heat. Add flour, Italian seasoning, pepper and salt, stirring until smooth. Gradually add milk, stirring constantly until slightly thickened. Add Cheddar and Parmesan; stir until cheeses melt. Layer pasta, tomatoes and cheese sauce in prepared dish. Repeat layers. Combine Mozzarella and bread crumbs in small bowl. Sprinkle evenly over casserole. Spray bread crumb mixture with cooking spray. Bake, covered, about 30 minutes, until hot and bubbly. Uncover and bake 5 minutes until top is golden brown.
Cook noodles; spread over bottom of 9 x 13 baking dish. Drain water off chicken and spread over noodles. Add 2 tablespoons of water to chicken soup; spread over chicken. Slice Velveeta; place over soup. Slice boiled eggs; put over cheese. Melt butter. Crumble crackers. Mix butter and crackers together; spread over eggs. Put in oven at 350° until cheese is bubbling or crackers are golden brown.
Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. Heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese. Prep/Cook Time: 20 minutes. Serves 4.
Preheat oven to 350 degrees. Grease two 9 inch round cake pans. Line with wax paper, extending up sides of pans; grease wax paper. Prepare brownie mix as directed for cake like brownies; pour into prepared pans. Bake 20 minutes or until springs back when touched. Cool. In large bowl, mix sweetened condensed milk and water, beat in pudding; chill 5 minutes. Fold in whipped topping. Place one brownie layer on serving plate. Top with half of pudding mixture and strawberries. Repeat. Garnish as desired. Refrigerate leftovers.
About 10 minutes before serving: In a medium bowl, stir all ingredients until mixed. Cover and refrigerate until serving time. Makes 3 cups.
Preheat oven to 350°. Cream sugar, Crisco and egg. Add milk and bananas. Stir in flour, baking powder and salt. Add chopped nuts. Pour into greased loaf pan. Let stand 20 minutes. Bake for 70 minutes.
Mix all together. Top with crumbled potato chips or Ritz crackers. Bake 15 minutes at 400°.
Place 2 quart saucepan on stove over medium heat, with all ingredients, except butter and vanilla, stirring all only until sugar is dissolved. Cover until it begins to boil. Remove cover and reduce heat to low. Insert candy thermometer, cook until thermometer reads 240 degrees. Remove from heat and add butter - DO NOT STIR. Allow to cool undisturbed until temp is 120 degrees. Add vanilla and whip until fudge begins to dull. Pour onto buttered marble candy board, aluminum pan or similar surface. Cut into bite sized pieces when ready to serve.
Melt margarine; let cool. Cream with sugar. Add eggs and remaining ingredients. Bake in unbaked pie shell 40 minutes at 300°. Cool before serving.
Cover potatoes with water and boil until tender; drain well. Mash potatoes and stir in salad dressing, softened cream cheese and onion flakes. Mix well and add salt and pepper to taste. Spoon into casserole dish that has been sprayed with Pam. Sprinkle paprika over potatoes and bake at 350° for 1 hour. May be prepared and frozen for future use.
Saute everything except millet and tahini for 5 minutes or until tender. Add to grain and add tahini. To cook millet, toast in a pan and dry. Add 3 3/4 cups boiling water and simmer. Lower to low heat, cover and cook for 35 to 40 minutes. Millet is a grain found in health food stores.
Soak 2 packages of yeast and 1 tablespoon of sugar in 3 tablespoons of lukewarm water until thoroughly wet and working.
Combine meat, bread crumbs, eggs and onion soup mix. Mix well. Shape into golf size meatballs and place in 9 x 13-inch pan. Mix remaining ingredients and pour over meatballs. Bake uncovered at 350° for 2 hours.
Scald milk, sugar, margarine and salt. Add egg and yeast. Mix in flour until dough is stiff and can be turned out on floured board to knead. Knead well. Place in greased bowl and let rise until doubled. Let rise again. Place rolls in greased pan. Let rise about 1 hour or until doubled. Bake at 375° for 20 minutes.
Combine first 6 ingredients with 1/4 cup of the condensed tomato soup. Mix well, then shape into about 20 small balls. Place in skillet. Mix remaining soup, water and Worcestershire sauce. Pour over the meat balls and bring to a boil. Reduce heat; cover and simmer 40 minutes, stirring often. Serves 5.
Mix all ingredients except butter. Melt butter in a 9 x 13-inch pan. Spoon mixture over melted butter (do not mix together). Bake 40 to 45 minutes at 375° until brown. Do not overbake.
For a healthier alternative to chips and dip, mix all ingredients together. Refrigerate and serve with cut up pieces of apples, oranges, peaches, grapes, pineapple, etc.
Line oblong dish with large butter beans. Then mix together catsup, mustard, brown sugar and honey (or molasses) making a homemade barbecue sauce. Pour this sauce over lima beans, spreading evenly. Place pork chops on top of barbecue sauce. Bake at 425° for 1 hour, turning after the first 30 minutes. May be eaten alone or any leftover sauce may be served over rice.
Heat oil. Scramble eggs (always scramble eggs separately). Remove and fry bacon. Stir in scallions. Add rice, soy sauce and salt. Heat until rice is heated through. Add shrimp, beef or pork, peas and eggs. Cook until heated through.
In a wide frying pan, melt butter over medium heat. Add mushrooms and onion and cook, stirring often, until mushrooms are browned (about 15 minutes). Mix in sherry.
Brown meat. Drain excess fat. Add sausage, garlic, basil, salt, tomatoes and tomato paste. Simmer, uncovered, for 30 minutes. Cook noodles, drain; rinse. Beat eggs. Add Ricotta, Romano cheese, parsley, salt and pepper. Layer half the noodles in baking dish. Spread with 1/2 the Ricotta filling. Add 1/2 Mozzarella cheese and 1/2 the meat sauce. Repeat. Bake at 350° for 30 minutes. Let cool 10 minutes.
Use juice from bottles. Mix and store in refrigerator. Drink 1/4 cup daily to reduce cholesterol and arthritis.
Mix and bake in floured tube pan 45 minutes at 325°. Remove from oven and punch 100 holes all the way to the bottom. Ice while hot.
Preheat oven to 250°. Beat egg white with 1 tablespoon water until frothy. Melt butter in a baking pan in the oven; stir frequently. In a small bowl, combine sugar, salt, cinnamon, nutmeg and cloves. Put pecans in egg white and coat well, then put them into sugar and spices; coat well. Place on melted butter in baking pan and bake at 250° 15-20 minutes or until done.
Cut the meat in strips. Mix the soya sauce, oil, and lemon juice. Pour over meat. For chicken, let it soak for 3 hrs. or overnight. For beef soak 8 - 24 hrs.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Add cereal. Stir until well coated. Spread evenly in a buttered 9 x 13 inch pan. Cut into squares when cool.
Saute onions and peppers. Add ground beef; brown. Add remaining seasonings, then canned goods. Simmer for about 45 minutes or until slightly thickened and flavors are well mixed. Serve in hot taco shells.
Mash bananas, then add rest of ingredients; mixing well. Drop cookie mix by spoonfuls onto a sprayed (or greased) cookie sheet.
Drain pineapple and set aside. Combine rest of the ingredients and stir well until blended. Add all except 1/2 cup of pineapple to the mixture, blend together. Pour into a greased 8-inch square baking pan. Cover batter with rest of pineapple mixed with 1/4 cup oleo, and 1/3 cup of honey. Bake at 400° for 30 to 35 minutes or until done.
Combine flour, sugar and salt in 9-inch pie pan. Mix with fork. Beat oil and milk together with fork. Mix into flour mixture until evenly dampened. Press with fingers in even layer over bottom and up sides to partially cover rim; flute edges. This is a rich crust. Bake at 375° until brown.
Beat eggs well; add butter, milk and oil. Stir meal, soda and salt. Add to liquid and whisk really well. Pour in greased pan and cook at 450° until done.
Put together in a casserole. Bake at 350° for 45 to 60 minutes.
Fold ice cream topping into whipped topping in small bowl. Layer cookies, whipped topping mixture and peaches in 6 parfait or other tall glasses. Sprinkle with cookie crumbs, if desired. Serve immediately or refrigerate until serving time.
Crumble beef into a large microwave-safe dish. Stir in onion. Microwave, uncovered, on High for 8 to 9 minutes or until meat is no longer pink, stirring and draining every 2 minutes. Stir in taco sauce and tortillas. In a greased 2 1/2-quart microwave-safe dish, layer half of the beef mixture, sour cream and cheeses. Repeat layers. Cover and cook at 70% power for 10 to 11 minutes. Yield: 6 to 8 servings.
Cream the brown sugar and margarine. Stir in eggs. Sift flour with baking powder and salt. Add to creamed mixture. Stir in chocolate and nuts. Bake at 350° for 30 to 45 minutes.
Cream butter, shortening and sugar together; beat until fluffy. Add eggs	and beat 1 minute. Add flour mixed with baking powder and	salt to creamed mixture, alternately with milk. Beat until smooth.	Add flavorings and mix well. Bake in 3 layer cake pans that have been greased and floured, at 350° for 25 to 30 minutes. Cool.
In 3-quart saucepan over medium heat, in hot oil, cook onion, garlic and dill until onion is tender, stirring occasionally. Stir in soups and milk. Heat to boiling, stirring often. Cook 8 minutes. Reduce heat to low. Add shrimp and fish. Cook 5 minutes more or until shrimp turn pink and opaque and fish flakes easily when tested with fork.
In a large frying pan cook onions in butter over medium heat, stirring occasionally, until onions soften and begin to brown, 15 to 20 minutes. While onions cook, saute bacon until lightly browned; drain well. Beat eggs, cream and salt. Spread onions in pie crust. Sprinkle evenly with bacon. Pour in egg mixture. Bake on lowest rack at 450° for 15 minutes; reduce heat to 350° and continue baking until top browns lightly, about 15 minutes longer.
Cook cranberries in water until tender. Press through a sieve; add sugar. Cook until it starts to boil; continue boiling for another ten minutes, stirring frequently. Put in a mold or pan and let cool. Easy!
Separate the eggs. Mix the egg yolks and all other ingredients together to make the pie filling. Fill the pie crust and bake until nearly done.
Place beef in crock-pot. Mix beefy onion soup mix with 2 cups of water	(just enough to cover meat).	Cook on low about 10 hours. Add cans of sliced carrots and potatoes during last 3 hours. Cook setting on high about 4 to 6 hours.
Mix all ingredients. Pour in greased jelly roll pan. Bake at 350° for 1 hour.
Mix corn, bisquick, sugar, milk and butter. Stir to remove lumps. Pour 1/2 batter into a greased 8 x 8 pan. Top with green chiles and lay cheese slices on top. Pour rest of batter over all. Bake at 375 degrees for 30 minutes or until top is brown.
Mix flour, soda, salt, cinnamon, brown sugar and eggs. Add oil, vanilla, nuts and strawberries. Blend all ingredients together thoroughly. Pour into two greased (Pam sprayed) loaf pans. Bake for 45 minutes at 350° or until feels done to touch.
Lightly grease 9 x 13-inch casserole. Tear bread into bite size pieces and place in bottom of pan.
Combine first 4 ingredients; add cheese, sugar, mayonnaise and lemon juice. Mix well. Serve in individual salad bowls. Top with crumbled bacon.
Combine butter, milk and salt in a heavy saucepan. Cook over medium heat, stirring constantly, until butter is melted. Remove from heat. Add chocolate morsels and beat until smooth. Cool. Gradually add sugar, beating until thick enough to spread. If necessary, add additional sugar to obtain spreading consistency. Yields enough for 1 (8-inch) 2-layer cake.
Peel and slice potatoes; make a layer of pork chops, potatoes and sliced onions. Salt and pepper to taste. Dilute can of mushroom soup with milk. Pour over pork chops/potatoes. Bake at 350° for 1 1/2 to 2 hours (until tender).
Mix flour and cake mix together. Cream butter and sugar. Add eggs one at a time. Add flour alternately with milk and lemon juice. Bake in oven at 350° for 1 1/2 hours.
Put all ingredients in a blender and mix well. Pour into 4 ice-filled glasses and garnish with lemon slices.
Scald milk. Add shortening and salt. Cool to lukewarm. Add yeast and 2 1/2 cups flour. Beat until smooth. Cover and let rise until bubbly. Mix spices with sugar and beaten eggs. Mix well with bubbly mixture. Add remaining flour to make dough that can be kneaded. Knead until smooth. Cover and let rise until double in bulk. Roll out 1/2-inch thick. Cut. Let rise on board until double in bulk. Fry in deep fat at 375° until brown (about 8 minutes). Makes 3 dozen.
Fix Skyline according to directions. In a glass baking dish, spread cream cheese. Spread onion over cream cheese, then add Skyline chili. Top with shredded Cheddar cheese. Microwave for 1 1/2 minutes. Serve with nachos.
Mix together and drop by teaspoonful on greased cookie sheet. Bake in a 375° oven for 10 to 12 minutes.
Preheat oven to 350°. In saucepan, heat together soup, sour cream, onion and chilies for 5 minutes. Meanwhile, soften tortillas in hot oil and drain on paper towels. Top each tortilla with chicken pieces and 2 tablespoons soup mixture. Roll up. Arrange in oiled 9-inch pan. Pour remaining soup mixture over enchiladas. Top with grated cheese. Bake 30 minutes.
Tear cake in small pieces. Mix pudding mix and milk. Beat well in a medium-size bowl. Mix strawberry glaze and Eagle Brand milk together. In a tall glass container, assemble, starting with a layer of cake, then a layer of glaze and then a layer of pudding mix. Continue until all is used. Top with Cool Whip and garnish with nut topping or fresh strawberries. Refrigerate for several hours before serving.
Go to Charlotte, NC on I-77. Take the Nations Ford exit to Sam's Wholesale Club; show your ID card. Go to frozen food section; buy Campbell's broccoli and cheese soup. Take home; follow directions and enjoy!
Brown hamburger (round is less fatty).	Add onions and celery. Add tomato soup and mushroom soup, water, chili powder and salt and pepper. Mix in rice noodles. Put in 9 x 12 Pyrex casserole and add remaining noodles on top. Bake at 350° for 45 minutes. Serves 8.
Break angel food cake into bite-size pieces and place into a punch bowl. Mix sour cream, Cool Whip, powdered sugar and evaporated milk. Pour over angel food cake. Top with strawberries and strawberry glaze. Refrigerate.
Preheat oven to 500°. Wash and dry fillets and cut into serving pieces. Season, dip in oil and coat with cornflake crumbs. Arrange in a single layer in a lightly oiled shallow baking dish. Bake 10 minutes without turning or basting. Yield: 4 servings, 260 calories/serving. This is a low cholesterol, reduced fat recipe.
Brown hamburger; add chopped onion, both cans of soup and green beans (drained). Mix well and put into a large casserole dish. Arrange Tater Tots on top. Bake for 40 minutes at 375°. Do not cover while baking.
Preheat oven to 425°. Melt margarine in 9 x 13-inch pan. Coat chicken with flour, place skin side down in margarine. Bake uncovered, 30 minutes. Turn and bake 15 to 20 minutes or until brown. Remove from oven, reduce heat to 325°. Add onions and mushrooms. In bowl, mix milk, soup, cheese and pepper. Pour on chicken. Cover with foil, bake 15 to 20 minutes. Serve on rice.
Mix potatoes, sugar, coconut and vanilla. Shape into small bars or balls, as desired.
Brown onion in butter. Add all ingredients, except franks. Simmer for 30 minutes. Arrange franks in shallow pan. Pour sauce over franks. Bake, uncovered, for 30 minutes in moderate oven, about 350°.