HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook vegetables and drain (can be cooked in microwave). In a separate bowl, mix the other ingredients. Melt 1 stick of butter or margarine. Add about 14 or more crushed saltine crackers (enough to thicken butter). Put vegetables in casserole dish. Add rest of ingredients and stir all together. Pour melted butter with crushed crackers over the top. Bake in 350° oven for 30 minutes. Will serve 6 to 8 people.
Mix dry ingredients. Beat together milk, egg and butter. Add to dry ingredients with apples; stir just to moisten. Grease 9-inch square pan. Bake at 425° for 20 to 25 minutes.
Cream sugar and Crisco together. Add eggs. Sift soda, flour and salt together. Add alternately with sour milk. Add raisins and ground orange. Bake at 350° for 30 minutes. Makes 2 layers.
Boil and whip sweet potatoes ahead or use canned potatoes. Cream the sugar, eggs and oil. Add water to dry ingredients in separate bowl. Gradually add to sugar mixture. Blend in sweet potatoes. Fold in nuts and raisins. Grease and flour 2 (9 x 5-inch) pans. Fill pans 2/3 full. Bake at 325° for 1 hour and 15 minutes. Makes 2 loaves.
Cook pork chops at 350° until brown (approximately 45 minutes). Meanwhile, combine first 3 ingredients in a pot and cook until well blended (stir frequently). Pour over pork chops and mix well with the drippings. Cook another 45 minutes.
Cook broccoli; cool. Place cheese slices on ham. Divide broccoli into 8 equal parts and place on ham and cheese slices. Roll up; place in dish. Mix soup, sour cream and mustard. Pour over rolled ham and broccoli. Bake at 350° for 20 minutes.
Sift flour, baking powder, salt and soda. Mash bananas; add lemon juice and mix. Cream shortening and sugar; add eggs and beat until fluffy. Add sifted dry ingredients alternately with milk. Fold in bananas and nuts. Beat after each addition. Pour into 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake at 350° for 1 hour or until toothpick inserted in center of loaf comes out clean. Cool in pans 10 minutes. Remove to wire rack. Makes 2 loaves.
Sift together flour, sugar, baking soda, salt, cinnamon and nutmeg into bowl; set aside. Combine oil, eggs, sweet potatoes and water in bowl; blend well. Add potato mixture all at once to dry ingredients, stirring just enough to moisten. Pour batter into 2 greased 9 x 5 x 3-inch loaf pans, lined with wax paper. Bake in 350° oven for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool completely; makes 2 loaves.
Boil water for spaghetti, keep boiling. Lightly brown garlic in oil, add anchovies, break with fork. Add all other ingredients and simmer for about 20 minutes. Cook and drain spaghetti and mix with oil and garlic sauce.
Saute onion in butter. Add Cheez Whiz and stir. After melted, add soup; blend. Add rice and broccoli. Put in casserole. Sprinkle with Parmesan cheese and paprika. Bake at 325° for 20 minutes.
Put chicken in a 4-quart pot of water. Skim top of water just before it comes to a boil. The chicken takes about 1 1/2 hours to be tender. Add vegetables the last 1/2 hour. Cook noodles and add to the soup.
Prepare orange juice as directed on can. Stir in lemon juice and corn syrup. Slowly pour in ginger ale. Serve in ice-filled glasses.
Cut cake into small squares. Prepare pudding according to package directions. Leave candy bars in wrapper and break with hammer into small pieces. In glass bowl (because it looks pretty), layer: cake, Kahlua, pudding, Cool Whip and chocolate pieces. Repeat layers. Don't put last layer of Cool Whip until ready to serve.
Mix all ingredients; pour into unbaked pie shells. Bake at 350° for 50 to 55 minutes.
Mix the first 3 ingredients and pat on bottom of greased 9 x 13-inch baking dish. Mix the remaining ingredients and pour over cake mixture. Bake at 350° for 55 to 60 minutes.
Brown meat quickly in oleo. Mix together salt, pepper and paprika and sprinkle over meat on both sides while frying. Add the onion. After browning, add 1 1/2 cups water or more, as needed. Put in bay leaves, cover and simmer for 1 hour or until tender. Remove meat from liquid. Mix sour cream and flour together and add to broth, stirring rapidly until boiling. Turn down to simmer, add chicken, cover and heat to boiling. Serve with sauce over hot, drained noodles.
Beat egg whites until stiff peaks form. Slowly add sugar and continue beating until sugar is dissolved and mixture is very stiff. Fold in chocolate chips and pecans. Drop by teaspoon on foiled lined cookie sheet. (Use two, a large one and a small one.) Preheat oven to 350°. Place cookies in oven and close the door. Immediately turn off the thermostat. Leave the cookies in the oven overnight. Do not open the oven until the next morning.
Brown hamburger, onion and butter in pan. Add all other ingredients to hamburger; cover and let simmer for 1 hour. Left over pinto beans can be substituted for kidney beans.
Cook bacon in a medium size heavy saucepan until done. Saute onion until soft. Add canned tomatoes. Use the can to measure 2/3 can (to the top set of inside ridges) of rice and 1/3 can water. Add to mixture and bring to a boil. Lower heat immediately. Add a generous amount of salt and pepper and a half teaspoon of sugar. Stir and cover. Cook over low heat for approximately 1 hour, stirring with a fork every 10 minutes. Rice should be firm and dry and not "crunchy."
Mix ingredients and steam. Add vanilla after cooking. Cook on top of stove slowly and carefully. Can put all ingredients in large mixing bowl and cook in microwave. Stir after each 5 minutes. Cook approximately 20 minutes.
Mix well in saucepan. Cook until leaves sides of pan. Remove and knead when cool. Keep in airtight container (Ziploc bag).
Brown ground beef; add salt and onion powder and stir well. Spread meat in bottom of casserole pan. Layer 1 can carrots over meat. Layer mashed potatoes over carrots. Brush melted butter over top. Bake at 350° until browned and warmed.
Brown sausage and drain. Combine milk, eggs, dry mustard, salt and pepper. Place bread in bottom of greased casserole dish. Add sausage to mixture and pour into dish. Cover with cheese. Bake at 350° for 30 minutes.
Mix cheese and butter; beat until smooth. Mix the next 3 ingredients; add to cheese mixture. Mix well. Cut dates crosswise. Wrap each half with dough. Place on ungreased cookie sheet. Bake at 400° for 15 to 18 minutes. Cool. Makes 50 appetizers.
Mix all ingredients together in the order given. Beat until smooth. Drop by rounded tablespoonful on a greased cookie sheet. Bake at 400° for about 7 minutes. Cool; frost half of flat side with white icing, half with chocolate icing.
On the day before, mix red and lime jello separately with 1 1/2 cups boiling water each. Chill. The next day, mix lemon jello with 1 cup boiling water; cool 15 minutes. (The rest of liquid for lemon jello is from the ice cream and crushed pineapple.) Beat softened ice cream quickly with lemon jello and crushed pineapple so that the mixture is smooth. Cube the red and lime jello and fold into ice cream mixture. Pour into a 5-quart mold; put into refrigerator to set. Yields 15 servings.
Mix soups and sour cream together. Layer: chips, chicken (cubed or pieces), salsa, soup-sour cream mixture, cheeses (grated) and olives. Repeat. Bake 1 hour at 350° covered with foil.
Dissolve jello in 2 cups hot water. Add partially thawed strawberries. Add crushed pineapple, including juice and diced bananas. Pour half of mixture into a 12 x 15-inch pan. When this is firm, spread 1 pint sour cream on top of it. Pour rest of jello on top. Let set until firm.
Mix in a heavy saucepan butter, milk, cocoa, sugar and salt. Bring to a boil and boil for 2 1/2 minutes. Remove from heat. Add peanut butter and stir well. Add oats; mix well. Spoon out onto wax paper to cool.
In a large bowl, dissolve yeast from hot roll mix in water. Stir in remaining ingredients; add flour mixture. Blend well. Cover and let rise until double in size.
Cream Spry or Crisco, sugar and eggs. Add bananas and vanilla and mix. Add dry ingredients. Stir in milk. Bake 30 to 45 minutes in regular dripping pan at 350°.
Melt butter in a large covered saucepan. Saute onion in butter until golden. Stir in flour, gradually add broth, apple juice, lemon juice, salt and caraway seed, stirring until thickened. Add potatoes, ham, prunes and bring to a boil. Cover and simmer 15 minutes. Add apples, cover and simmer 15 to 20 minutes until potatoes and apples are tender, stirring occasionally.
Mix all ingredients except butter. Melt butter in aluminum pie pan. Pour butter into mixture. Pour mixture back into pan. Bake at 325° for 25 minutes.
In large pot, brown celery, carrots and onions in 2 tablespoons oil. Remove from pan. Brown turnips and mushrooms in 2 more tablespoons oil. Return carrot mixture. Add ham bone, barley, thyme, salt, pepper, bouillon and 12 cups water to the pot; heat to boiling. Reduce heat; cover and simmer for 1 1/2 hours. Cut meat from bone and into small pieces. Return ham; add stewed tomatoes and beans to pot. Heat to boiling. Cover; simmer on low 5 to 10 minutes, until beans are tender. Serves 10.
Combine ground beef, pepper and onion in 3-quart dish. Microwave on High for 6 minutes or until meat is no longer pink. Drain fat. Add remaining ingredients except cheeses. Cook, covered on High for 15 minutes, stirring 2 or 3 times. Top with cheeses. Cook on High 1 minute to melt. Let stand 5 minutes before serving.
Combine all ingredients; beat with rotary beater until blended. Heat a greased 6-inch skillet; remove from heat. Add 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat, browning on one side (or cook with inverted crepe pan). Invert over paper towel. Remove crepe. Repeat to make 16 to 18, greasing skillet each time.
Grease 1-quart casserole dish. Mix all ingredients together. Bake at 375° for 40 minutes. Serves 6.
Mix together the kraut, onion, sweet pepper, celery and carrots. In pan, mix sugar, vinegar, salad oil, salt and pepper. Heat until sugar melts. Pour over kraut mixture and chill.
Preheat oven to 350°. In 2 1/2-quart ovenproof bowl, first put in milk, whole oleo stick and cocoa powder. Dump in powdered sugar over top. Don't stir. Place in oven, uncovered, 12 to 15 minutes (or until oleo is completely melted). Remove and add vanilla. Beat with electric mixer on high 2 to 3 minutes or until smooth. (Add nuts now if desired.) Spread in buttered 8-inch pan. Refrigerate until firm.
Chop tomatoes and green onions finely. Add cilantro and remaining ingredients to tomato mixture and mix gently. Cover and chill until ready to serve. Makes 1 cup.
Mix all ingredients together. Beat 2 minutes on low speed. Pour into three greased and floured round cake tins. Bake 40 minutes at 350°. Cool. Frost with Cream Cheese Frosting.
Bring to a boil the brown sugar, milk and margarine. Add powdered sugar and vanilla. Beat until smooth.
Cut up apples and place in 9X13 glass pan. Sprinkle with 2 Tbsp. sugar, cinnamon and pecans. In a bowl, combine 2 c. sugar, flour, eggs, butter, vanilla and salt. Pour over apples. Bake at 350 degrees for 45 minutes or until brown. Cut into squares.
Mix 1 1/2 cups sugar, flour and salt in saucepan. Add beaten eggs and blend well. Stir in milk. Let cook slowly, stirring constantly, until slightly thickened. Let cool. Add evaporated milk, vanilla, peaches and remaining 1 cup sugar. Mix well. Fill freezer bucket. Add enough whole milk to fill to freezer line. Freeze. Makes one gallon.
Dissolve non-iodized salt in warm water. Cover garment with solution and soak for 3 hours. Wash in mild soap and water. Rinse in water containing instant hair conditioner.
Prepare noodles as directed on package; drain. Combine butter, cheese, half and half, salt and pepper. Toss with noodles and serve.
Stir jello and boiling water until dissolved. Add strawberries; stir until thawed. Add crushed pineapple. Refrigerate until set.
To cake mix, add flour, then add Wesson oil. Add eggs, one at a time. Dissolve jello in warm water; cool and add to cake mixture. Add strawberries. Bake in 3 (9-inch) pans at 350° about 20 to 25 minutes.
Mix tomato soup, onion, green pepper, garlic and chicken broth; cook over low heat until tender. Add mushroom soup, chopped chicken, a small jar pimiento and Velveeta cheese. Stir over very low heat until cheese is melted. Stir sauce and 1 small package of cooked, thin spaghetti together and pour into a large Pyrex dish. Sprinkle with toasted almonds. Keep warm in oven until serving time.
Cream margarine and sugar until light and fluffy. Add eggs, beating well. Blend in flour. Stir in remaining ingredients except powdered sugar. Spoon batter into a well-greased and lightly floured 13 x 9 x 2-inch pan. Bake at 300° for 45 minutes. Cool. Dust with powdered sugar and cut into squares. Makes 2 1/2 dozen.
Melt oleo in 9 x 13-inch pan. Mix all ingredients together; pour melted oleo in mixture. Pour into pan. Bake at 350° until done.
Mix all the ingredients. Pour into a deep dish pie shell or 2 regular pie shells. Bake at 350° for 15 minutes. Then reduce the temperature to 325° and bake for about 30 minutes more.
Cream butter, sugar and brown sugar; blend in egg, peanut butter, baking soda, salt and vanilla. Stir in flour and oats. Spread in 13 x 9-inch pan and bake at 350° for 20 to 25 minutes. Sprinkle with chocolate chips; let stand 5 minutes.
Melt shortening in iron skillet. Mix ingredients. Add the melted shortening. Mix well. Pour in hot pan. Bake 30 minutes or until brown in 400° oven.
Mix cake mix, eggs, oil, water and pineapple together and put in 3 layer cake pans. Bake at 350° for 25 minutes.
Place popped corn in grocery bag that has been sprayed with cooking spray. Combine sugar, syrup and butter in a bowl. Bring to a boil in microwave (2 to 4 minutes). Stir in soda. Pour this hot mixture into the bag with the popped corn. Shake. Close bag and microwave 1 1/2 minutes. Shake. Microwave 1 1/2 minutes. Shake. Microwave 30 seconds. Shake. Microwave 30 seconds. Shake; pour onto waxed paper to cool. Ready to eat in minutes.
Mix flour, Crisco and salt like pie crust. Add egg yolk and milk to make 3/4 cup, beat, add to flour mixture. Roll out and cover a 10 x 15-inch pan or cookie sheet, use 1/2 of pie crust. Mix together cornflakes, sugar and apples. Spread on top of crust. Cover apple mixture with other 1/2 of pie crust mixture. Beat egg white and sugar, spread over crust. Bake at 350° for 45 minutes.
Preheat oven to 350°. Cook noodles according to package directions. Drain noodles and leave in cooking pot. Add mushrooms, onion, tuna and cheese. Add salt and pepper to taste. Spray a 2-quart casserole dish or pan with butter-flavor Pam. Add tuna/noodle mixture. (If desired, 1 tablespoon butter or margarine can be added before baking.) Bake in preheated oven for 20 minutes or until done.
Dissolve yeast in water; place milk, sugar, salt and 2 tablespoons butter in saucepan and heat to lukewarm. Add yeast and flour and leave in warm place for 15 minutes. Turn out on floured board and pat to 3/4 inch thickness. Cut with round biscuit cutter. Fold dough over a bit of butter to form Parker House rolls. Let rise in warm place on a baking sheet for 15 minutes. Bake at 400° for 10 minutes.
Put all together in a large bowl and stir well. The longer it sits, the better it gets. Very good.
Beat water, sugar, yeast, 2 cups flour and salt until smooth. Add eggs, oil and 4 1/2 cups flour. Mix thoroughly. Let rise 40 minutes. Punch down. Knead on floured board. Shape into rolls. Let rise 40 minutes. Bake at 350° for 15 minutes. Butter tops. These may be frozen and keep well.
Boil potatoes, drain and wash. Add powdered sugar and melted butter. Add coconut. Pour into buttered pan. Let set until firm. Melt chocolate squares and pour over fudge mixture. Let set until hard. Cut in squares.
Tear cake into small pieces and place in oblong pan (13 x 9 x 2-inch or larger).
Cook the potato in the water. Run the potato and water through strainer. Let cool and add the remaining ingredients. Put in large bowl. Keep in refrigerator, taking out enough dough each time to make the number of biscuits desired. Brush with butter. Let rise. Bake at 450°. Good like rolls.
Preheat oven to 350°. Mix together the first 4 ingredients. Add pecans and raisins. Pour into pie crust. Bake at 350° until it begins to brown, then reduce oven temperature to 300°, cover with foil and cook until done.
Cream together ingredients and chill for 1 hour. Put 1 big spoonful of mixture on flour tortillas, spread out and roll up. Chill for 1 hour, then slice into pieces.
Grease and flour a bundt pan. Sprinkle with 1/2 cup chopped PECANS. Pour batter over pecans in pan. Bake in a preheated 325° oven for one hour to 1 hour, 10 minutes. Let cool 20 minutes. Pour GLAZE over cake while still in the pan. Do not remove cake from pan until completely cool.
Dice apples into a large mixing bowl. Pour sugar and lemon juice over them. Stir and set aside while mixing the other ingredients.
Dip filets in milk; roll in flour seasoned with salt, pepper and cayenne. Dip in milk again and coat with bread crumbs. In a large skillet, over high heat, melt butter and brown filets on both sides. Remove to a heated serving platter. Lower heat. Add mushrooms, artichokes and parsley and cook for 3 minutes. Stir in wine. The mixture will bubble and turn slightly dark. Spoon sauce over fish and serve immediately. Serves 4.
Combine hot dogs, beans, catsup, water and mustard in a 12 x 8-inch baking dish. Sift flour with sugar, baking powder and salt into mixing bowl. Stir in corn meal. Add egg, milk, oil and onion all at once to sifted dry ingredients. Stir just enough to combine. Spoon mixture over beans. Bake at 400° for 35 to 40 minutes until golden brown. Makes 8 servings.
Combine oil, brown or white sugar and beaten eggs. Add remaining ingredients. Pour into greased 9 x 9-inch pan and bake at 350° for 35 to 40 minutes. Serve with warm milk, sugar and cinnamon. Serves 6.
Mix ingredients, in order given, adding eggs, one at a time, mixing well. Grease and flour Bundt pan. Bake at 350° for 50 to 55 minutes.
Mix all ingredients except almonds. Pour in casserole dish. Sprinkle with almonds. Bake at 350° for 1 hour. Use more broth if dry.
Slice the apples thin. Sprinkle the cinnamon and sugar over the apples. Mix the butter, flour and brown sugar until coarse. Put this mixture on top of the apples. Bake for 1 hour at 325°.
Mix cake mix with cocoa. Add vanilla, buttermilk, cake coloring, margarine and eggs. Blend until moistened. Add soda and vinegar and mix into cake mixture. Beat for 4 minutes at medium speed. Bake at 375° in layer pans (greased) for 25 to 30 minutes. Frost with your favorite cream cheese icing.
Mix flour, salt, oregano, pepper, eggs and milk. Pour into greased and floured pizza pan. Arrange meats, onion and mushrooms on top. Bake at 425° for 30 minutes. Combine sauce, oregano and pepper and spread on top of baked pizza. Spread cheese on. Bake another 10 to 15 minutes.
Mix all ingredients except nuts, coconut and chocolate chips. Beat 2 minutes; fold in other ingredients. Pour into prepared Bundt or angel food pan. Bake at 325° until done. Cool 1 hour.
Dissolve jello in 1/2 cup boiling water. Heat applesauce and add to jello. Mix; add pecans and chill in an 8 x 10-inch flat pan. Serve in squares. Easy and nice to use when color is needed to add interest to a meal.
Mix butter, milk, salt and sugar. Melt in pan. Bring to a boil. Mix yeast with 1/2 cup warm water and let foam. Mix all ingredients and let rise for 5 hours in a warm spot. Punch down. Make rolls and let rise again. Then bake in a 350° oven. May keep spare dough in refrigerator after punched down until ready to use.
Heat oven to 350°. In large bowl, combine cake mix, margarine and eggs; mix well. Add coconut, walnuts, cornflakes, rolled oats and chocolate chips; mix well. Drop dough by rounded teaspoon at 2-inches apart onto a greased cookie sheet. Flatten with glass dipped in sugar. Bake at 350° for 8 to 12 minutes or until set. Cool 1 minute. Remove from cookie sheet. Makes 5 dozen cookies.
Mix all ingredients well and bake at 350° for about 1 hour. Top with can of tomato sauce with green peppers and onions added. Return to oven just until this gets good and hot.
Cook and stir first 4 ingredients until marshmallows are melted. Stop cooking at this stage and add peanut butter and beat until thick enough to pour into a greased pan (size of pan depends on how thick you like your fudge). Yummy!
Saute onion in margarine; stir in stuffing. Remove from heat. Add liquid and mix. Wrap one teaspoonful in 1/2 strip of bacon. Place on ungreased baking sheet. Bake at 450° until bacon cooks.
Beat together sugar and oil. Add flour, baking powder, soda, salt and cinnamon. Mix well. Add carrots, bananas and nuts. Mix in eggs. Put in greased cake pan. Bake at 350° for 35 to 40 minutes. Cool.
Cream sugar and shortening. Add eggs, 1 at a time. Add butternut vanilla, salt and milk alternately with flour. Finally add cherries and nuts. Start in cold oven. Bake at 325° for 1 hour and 45 minutes in greased and floured pan.
Cut steak in serving pieces. Put in crock-pot. Pour onion and mushroom soups over steak. Add water. Season to taste. Cook on high until it starts boiling. Turn down to low and cook 6 to 8 hours.
Cut meat into 4 serving pieces. Trim fat. Combine flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. With a meat mallet, pound flour mixture into meat. In a large skillet, brown meat on both sides in hot oil. Drain fat. Add undrained tomatoes, onion, celery, carrot and thyme. Cover and cook over low heat about 1 1/4 hours or until meat is tender. Skim fat. Serve with hot rice or noodles. Makes 4 servings.
Preheat oven to 375°. Dissolve yeast in warm water. In large bowl, combine sugar, salt and 3 tablespoons butter. Pour in hot milk. Stir until butter is melted and sugar dissolved. Stir in yeast. Beat in egg. Gradually add flour, mixing well. Cover and let stand 15 minutes. Roll out dough to an 18 x 12-inch rectangle. Spread with butter.
Melt margarine and cheeses; fold in egg whites, mustard and Worcestershire sauce. Dip bread cubes in this mixture, then place on cookie sheet. Bake at 350° for 10 minutes.
Melt margarine in a 10-inch black iron skillet. Add brown sugar and mix until smooth. Lay pineapple slices in mixture (don't overlap) (save juice for liquid in cake mix). Place a maraschino cherry in the center of each pineapple ring.
Put onion in a microwavable casserole, covered, and microwave on High for 2 1/2 minutes.
In a small mixer bowl, beat butter until light and fluffy. Gradually add about half of the powdered sugar, beating well. Beat in milk and the vanilla. Gradually beat in remaining powdered sugar, then add milk, if necessary, to make frosting of spreading consistency. Frost tops and sides of two 8 or 9-inch layers.
Drain pineapple, reserving juice. In a large bowl, stir together pineapple chunks and marshmallows, cover and chill for up to 24 hours. Meanwhile, for dressing, in a small saucepan, stir together the sugar and all purpose flour. Add reserved pineapple juice, vinegar and egg. Cook and stir over medium heat just until mixture bubbles, reduce heat. Cook and stir for 2 minutes more. Transfer the mixture to a small bowl. Cover the surface of the mixture with plastic wrap and chill. To serve, add chilled dressing, apples, dessert topping, cherries and peanuts to marshmallow mixture, stir to mix well.
Preheat oven to 350°. Cream together shortening and sugar. Add eggs and bananas. Beat together. Add flour, soda and salt. Mix well. Bake in 2 small greased bread pans or 1 large greased bread pan 35 to 45 minutes until done.
Cream Crisco and sugar and add eggs. Alternate buttermilk with dry ingredients. Add vanilla and soda-water mixture. Batter will be thin. Pour into greased pan and bake 40 minutes at 325° or until done, depending upon size of pan. Does not need frosting.