HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, baking soda, salt, cinnamon and nutmeg on waxed paper. Sprinkle 1/4 cup of flour mixture over raisins and nuts. Beat egg, butter and sugar in a bowl with mixture until fluffy. Combine tomato soup and lemon rind. Add remaining flour mixture to butter mixture, beat until smooth. Stir in raisins and nuts. Spoon into greased 9 x 5 x 3-inch pan. Bake in moderate oven at 350° for 1 hour or until center springs back. Let it cool in pan for 10 minutes. Then wrap it in plastic wrap until it's served.
Cook hamburger and onion in skillet; drain. In bowl, mix the corn meal, corn, eggs and enough milk to make a thin batter.
Beat eggs; add salt, broccoli, onion, cottage cheese and butter. Mix and stir in cornbread mix. Bake at 350° for 15 to 20 minutes in a 9 x 13-inch pan.
Stir all ingredients thoroughly and store in a large container. To make a cup of hot chocolate, use 1/3 cup mixture to 1 cup hot water. Top with a small scoop of ice cream or a spoonful of Cool Whip.
Mix together lemonade and condensed milk; fold in carton of Cool Whip. Pour into baked pastry shell or graham cracker shell. Refrigerate.
Mix all ingredients together. Add chives or chopped green onion tops to taste. Store in refrigerator.
Sift flour, sugar and salt in bowl. Mix in dates and nuts. Stir in eggs, blending well. Spread out in greased and floured 9 x 13-inch pan. Bake at 375° for 15 minutes. Remove to rack. Cut into 1 1/2-inch squares. Shape each square into a ball. Makes 25 balls.
Mix ingredients together in a large stainless steel or enamel pot and bring to boil.
Brown meat slightly. Stir in tomato sauce. Cook noodles and add butter to drained noodles. Mix together cottage cheese, cream cheese, sour cream, green pepper and scallions. Butter a large casserole dish. Layer half noodles, layer of all cheese mixture, then rest of noodles. Top with meat layer, smoothing it over. Bake uncovered at 350° until bubbly and slightly brown on top for about an hour. Freezes well. Serves 8.
Chop the garlic fine. Dice the tomatoes and mix with other ingredients. Let stand for several hours in the refrigerator, overnight if possible. Cook the spaghetti and leave at room temperature. Toss the spaghetti and tomato mixture; enjoy.
Combine all salad ingredients except noodles. Before serving toss with dressing. Add crushed noodles and toss again.
In large bowl, combine all dry ingredients. Whisk the milk, egg whites and applesauce together. Mix in dry ingredients. Stir only until moistened. Bake in a 350° oven for 20 to 22 minutes.
Heat pressure cooker and add shortening. Brown roast well on all sides; season with salt, pepper, bay leaf, onion, Worcestershire sauce and water. Close top securely. Place regulator at 15 pounds pressure and cook 40 to 45 minutes. Turn stove off; let pressure drop off on its own before opening. If desired, gravy can be made from liquid in cooker. Serves 6.
Slightly brown 8 (or more) slices pineapple in oleo. Place pineapple slices on baking dish. Top each with potato mixture. Bake about 20 minutes in 350° oven. Top each with marshmallow and bake until marshmallows brown.
Melt morsels over hot water. Stir in sweetened condensed milk and vanilla. Add chopped pecans and mix well. Chill until firm. Roll into a log and place on waxed paper. Brush with beaten egg white and press pecan halves into log. Keep refrigerated.
Remove rolls from pan and slice horizontally through entire pan of rolls; electric knife works well. Saute onion in butter. Add poppy seed and mustard. Spread top and bottom sections of rolls with butter mixture. Place bottom half of rolls back in the pan. Layer ham and cheese on bottom half. Replace top. Slice along joint lines to make individual rolls. May be frozen at this point. (Slicing is easier if rolls are partially frozen.) Wrap in foil and bake at 400° for 15 minutes or at 350° for 20 minutes if frozen.
Measure sugar, flour, soda, and cocoa into sifter and sift into bowl. Add miracle whip salad dressing, vanilla and hot water. Mix together. Bake 40 minutes at 350 degrees in loaf or 30 minutes at 350 degrees in layers.
Melt butter and shortening in large skillet over low heat. Slice potatoes into the hot oil. Cook over low heat until the edges of the potatoes are brown. Turn potatoes and cook until brown. Place cooked potatoes on a plate lined with a paper towel. Sprinkle potatoes with salt and pepper.
Mix first four ingredients with fork or spoon (no beaters). Form in roll and roll in chopped pecans and parsley. Chill well before serving. Serve with crackers, Melba toast, etc.
Cream Crisco and sugar; beat in eggs one at a time. Add milk and flour alternately. Grease and flour a large tube pan and pour in batter. Bake slowly at 325° for 1 1/2 hours.
Saute onion in butter; add curry and celery salt. Add rice, almonds and raisins. Place in a baking dish and heat through at 350°.
Combine egg, milk and shortening. Add flour and salt; beat until smooth. Let stand. Heat timbale or rosette iron in deep, hot oil (375°). Remove iron and drain. Dip iron into batter, nearly to depth of iron. If batter slips off, iron is too hot. Immerse batter-covered iron in hot oil and allow batter to come off iron. Fry 30 seconds, until light and crisp. Roll in confectioners sugar and put on a plate.
In punch bowl or large bowl, layer Twinkies, cut in bite size. Mix pudding by directions, when thick layer on top of Twinkies. Then add pineapple (drained). Then add cherries. Then add Cool Whip on top.
Set aside 6 frankfurters; cut remainder into 1/4-inch slices. Combine frankfurter slices and remaining ingredients in a large mixing bowl; mix well. Spoon into a well greased shallow 2 quart casserole, bake at 350° for 30 minutes. Arrange reserved frankfurters on top and bake an additional 15 minutes. Yields 6 servings.
Puncture meat well with fork. Sprinkle with tenderizer and garlic salt. Pour soy sauce over meat and marinate overnight.
Sift all dry ingredients. Cut shortening into flour mixture. Beat together the egg and milk. Add egg and milk mixture to flour mixture. Roll out and cut to the size of a saucer. Fill with fruit, fold over into a half moon and use pastry brush to brush edges with cream. Seal edges. Fry pies in skillet with Crisco until brown. Then bake 15 minutes more in a 350° oven.
Drain juice from pineapple. Add enough water to make one cup of water. Bring to a boil. Add jello and stir until dissolved. Stir in nuts and chill.
Melt butter in a 9 x 13-inch pan. Pour peaches over the butter. Combine remaining ingredients and pour over the peaches. Bake at 350° for 35 to 40 minutes.
Dissolve yeast in warm water; set aside. Heat cottage cheese and margarine to lukewarm. Combine yeast and cottage cheese mixtures in bowl and add sugar, onion, dill seed, salt, soda and egg. Add flour until stiff dough forms. Cover; let rise until double. Turn into greased 1 1/2-quart casserole. Let rise in pan 30 to 40 minutes or until light. Bake at 350° for approximately 50 minutes. Brush with butter. Cool before slicing.
Mix together oil, cocoa and sugar. Add eggs, vanilla, baking powder and salt. Mix. Add flour. Mix well. Chill for 1 hour.
Mix oil, sugar and eggs together. To this add the flour, then add the vanilla, apples and pecans. Mix well. Bake in Bundt pan for 1 hour at 350°.
Pour peaches and juice in loaf size baking dish. Mix sugar, flour and milk well. Pour over peaches. Bake at 350° until top crust is brown (about 45 minutes).
Mix altogether and put in 9 x 13-inch pan. Sprinkle with crushed potato chips on top. Bake at 350° for 30 minutes.
Mix all ingredients, except baking powder and crackers, with electric mixer. Then add baking powder and mix well. Cover and refrigerate until ready to use. Mound smoothly on crackers and bake at 350° for 5 to 7 minutes, until lightly browned.
Mix together and pour in greased pan. Makes 3 layers or 1-9 x 13 pan. Bake at 350° until done.
In a blender, add bananas, strawberries and milk, just enough to keep the blender from working hard and the frozen fruit is turning. Add vanilla. In a few seconds, the dessert will be mixed and have the consistency and flavor of ice cream.
Brown ground beef, salt and pepper; drain well. Mix beef, tomatoes and cheese. Place in crock-pot or in a microwave dish. Melt.
Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add cauliflowerets and broccoli. Cover and heat to boiling; reduce heat. Cook 5 minutes. Drain. Rinse under running cold water; drain. Rinse peas under running cold water to separate; drain.
Blend soup, milk and pepper. In buttered 1 1/2-quart greased casserole arrange alternate layers of potatoes, onion and sauce. Dot top with 1 tablespoon butter. Sprinkle with paprika. Cover; bake at 375° for 1 hour. Uncover; bake 15 minutes more, until potatoes are done. Makes 4 to 6 servings.
Mix all ingredients in a bowl or secure zip-lock bag. Marinate at least 1 hour (best overnight). To cook, preheat oven to 500°. Spread prawns in a single layer on a jelly-roll pan or cookie sheet with a rim. Place on middle rack and bake for 5 minutes. Do not overcook. If necessary let it go one more minute, but no more.
Place onions in heavy Dutch oven cooker. Combine brown sugar, paprika, salt and pepper. Rub on roast. Place roast over onions. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne. Stir to mix well. Drizzle 1/3 of vinegar mixture over roast. Set remaining aside. Cover. Cook at 375° for 5 to 6 hours. Occasionally check on roast and pull meat away with a fork. Drizzle remaining vinegar mixture over roast during last 1/2 hour of cooking. Serve meat alone or on buns. Tastes really great with coleslaw.
Stir together first three ingredients (use Jell-O dry). Drain next two ingredients and stir in. Mix in remaining three ingredients. Refrigerate.
In blender, mix first 3 ingredients until smooth. Add ice cream. Blend again until smooth. Makes 3 (8 ounce) servings.
In blender, puree strawberries. In punch bowl, combine pureed strawberries, lemon juice, sugar and wine; stir until sugar dissolves.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender container. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pan. Let stand about 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cool.
Brown hamburger meat and drain. Put in slow cooker and add taco seasoning mix, Ro-Tel and cheese. Serve warm with chips.
Heat pineapple with juice to boiling; add the jello, stir until dissolved. Put in refrigerator until partially set. Add pimiento, nuts and celery to the softened cream cheese and mix well. Add the jello mixture and stir; fold in the whipped cream. Pour into a large mold (a Bundt cake pan is perfect) and set overnight in the refrigerator. Dip mold into very hot water for a few seconds and unmold onto serving plate. Serves 8 to 12.
In a large glass bowl, place butter and peanut butter. Microwave on High until butter melts (1 1/2 to 2 minutes). Stir until blended. Add remaining ingredients and stir until lumps of sugar disappear. Microwave on High until softened, but not bubbly (1 to 1 1/2 minutes). Pour into a buttered 9-inch square metal baking pan. Cover; refrigerate at least 1 hour. Makes 36 squares.
Cut flour and shortening together. Add 2/3 cup Pet milk with cold water to equal 1 cup and add beaten egg to milk, then add to flour mixture. Work into a dough. Roll thin and cut in circles. Spoon filling in center and fold over. Crimp edges with fork dipped in water to seal. Punch fork holes in top and fry in hot oil about 1/2 inch in electric skillet. Drain on paper towel and sprinkle with powdered sugar (optional).
Grease 2 loaf pans. On wax paper sift flour, baking powder, soda, salt and cinnamon. In large bowl mix sugar, vanilla and oil; add 1 egg at a time. Beat into mixture. Stir in flour mixture with zucchini, nuts and raisins alternately until all mixed. Bake 55 to 60 minutes in 350° oven.
Mix sugar, cinnamon, flour, nutmeg. Spread over apples. Place in pie shells and dot half oleo over this. Cover with unbaked pie shell and dot remaining oleo. Bake at 350° for 1 hour.
Soften dry yeast in 1/4 cup warm water. Combine soup mix and 2 cups water; simmer covered 10 minutes. Add sugar, salt, cheese and shortening; stir. Cool to lukewarm. Stir in 2 cups flour; beat well. Stir in yeast. Add enough of the remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface. Cover; let rest 10 minutes. Knead until smooth and elastic. Place in a lightly greased bowl, turning once to grease surface. Cover. Let double in warm place, 1 1/4 to 1 1/2 hours.
Beat butter and peanut butter. Add graham crackers and powdered sugar. Press into an 8 x 8-inch pan. Melt chocolate chips and spread over peanut butter mixture. Cool. Cut into squares.
Brown ground beef, onions and garlic; drain fat. Add all remaining ingredients, except beans. Simmer 3 hours. Add beans. Simmer 20 minutes. Remove bay leaves. Refrigerate overnight.
Bring butter, brown sugar and syrup to a boil in medium saucepan. Boil for 5 minutes, stirring often. Remove from heat. Add vanilla and baking soda. Beat with wooden spoon. Pour over popped corn and stir to coat. Bake at 250° for 1 hour, stirring every 15 minutes.
Mix sugar and flour. Brown beef with onion and pepper; drain. Stir remaining ingredients together. Add sugar, flour and browned beef. Cover; bake 1 hour at 350° or until hot and bubbly.
Into a large bowl, combine the flour, sugar, nuts, oatmeal, baking powder, salt and cinnamon. In a medium bowl, beat eggs slightly with fork. Stir in zucchini and oil. Stir in egg mixture all at once into flour mixture just until flour is moistened. (Batter will be lumpy.) Fill muffin tins half full of batter and bake in a preheated 400° oven for 25 minutes. Makes 25 medium muffins. Freezes well.
Mix all dry ingredients. Add the milk and stir in the cracklings. Form into oblong cakes and place in a greased 12-inch baking dish. Bake at 400° for about 30 minutes.
In a 9 x 13-inch pan, arrange in layers the cracker crumb mixture. Beat at high speed for 17 minutes the powdered sugar, eggs, margarine, bananas, pineapple and strawberries. Spread Cool Whip over fruit. Sprinkle top with chopped nuts and maraschino cherries. Refrigerate for 8 hours.
Cut sausage into 1-inch pieces, brown and drain. Combine celery, onion, parsley, garlic and oil in large kettle and saute until glossy. Add tomatoes, puree, broth, oregano, bay leaves, thyme, sugar and rice. Simmer for 1 hour, but longer is better, and eaten a day later is wonderful.
In a large saucepan, stir over medium heat the sugar and syrup until sugar is dissolved. Add the peanut butter and mix well. Remove from heat. Stir in the Rice Krispies with wooden spoon. Spread mixture in buttered cookie sheet. Spray hands or spoon with Pam and press mixture down firmly. Melt chips in top of double boiler. Spread over Krispies mixture. Cool and cut into squares.
Cook spaghetti as directed. Mix powder dressing with oil off the Italian dressing. Put cooled spaghetti, tomatoes and green peppers in large bowl; mix. Add Wish-Bone dressing and mix. Stir together. Let set 4 to 5 hours. Before serving, mix again.
Preheat oven to 350°. Melt butter in 13 x 9 x 2-inch pan. (Can also use iron skillet.) Sprinkle brown sugar evenly in pan. Arrange drained pineapple slices and cherries on the sugar mixture. Mix cake mix as directed on label with 1 1/3 cups water and 2 eggs. (Do not substitute pineapple juice for water.) Pour batter over fruit. Bake at 350° for about 50 minutes or until cake tests done with a toothpick. Let stand 5 minutes for topping to begin to set. Then turn upside down onto large platter or cookie sheet. Serve warm with whipped cream.
In large saucepan, combine soup with milk and heat to boiling, stirring constantly. Remove from heat and stir in chicken, rice, beans, mushrooms, pimento, 1/2 cup cheese and 1/2 can French fried onions. Pour into 2-quart casserole. Bake covered 40 minutes at 350°. Top with remaining cheese and onions. Bake uncovered 5 minutes more. Makes 5 to 6 servings.
Saute meat and onion. Add tomatoes, catsup, seasonings, mushrooms and uncooked noodles (broken). Cook on top of stove 1/2 hour. Cover with grated cheese and bake at 350° for 1 to 1 1/4 hours. Recipe serves 6 plus.
Beat eggs well with salt and sugar. Add part of milk and cream; add vanilla and rest of milk and cream. Beat all together. Fill freezer not more than 3/4 full (it expands in freezer), then beat in freezer until it becomes foamy on top. Add the ice and salt around the outside of the ice cream holder and turn until it becomes stiff.
Brown sausage. Place sausage in casserole dish and pour rice-a-roni and cream of chicken soup and a little water and mix all together. Grate cheese over top. Bake for about 25-30 minutes at 375°.
Sift flour and baking powder together with pinch of salt. Beat eggs with milk. Add oil. Stir in flour mix. Bake on hot griddle.
Mix the ingredients together (except sour cream) and pour half into jello mold. Place in freezer for 20 to 30 minutes until firm. Put sour cream on top of firm mixture and then pour remaining half of jello mixture on top of sour cream. Place in refrigerator overnight.
Cook onions in butter until soft or tender. Add to butter, eggs, milk and seasonings that will have been well beaten. Pour into pie shell. Bake for 20 to 25 minutes until golden brown in 450° oven.
Fold yogurt into whipped topping; blend well. Fold in strawberries. Spoon into crust. Freeze until firm, 4 hours or overnight.
Mix all together. Place in buttered casserole and bake for 30 to 40 minutes at 350°. Serve hot.
Saute garlic and basil in olive oil in large saucepan until golden. Add tomatoes; season to taste with salt and pepper. Cook, breaking up tomatoes with a fork. Soak bread in water to cover; squeeze dry. Add bread, broth and half the cheese to tomato mixture; bring to a boil. Simmer slowly 1 hour or until most of liquid is absorbed. Add butter and remaining cheese. Soup should thicken to consistency of porridge.
Cook ground meat and onions together until lightly browned; drain. Add tomato sauce, salt and pepper and water. Add liquid smoke and simmer until liquid has cooked down. Serve over light bread or hamburger buns spread with Miracle Whip salad dressing.
Mix first three ingredients well. Pour cherry filling, pineapple and cake mix into a 9 x 13-inch pan. Melt margarine and pour over top of mixture. Sprinkle chopped nuts over top. Bake at 350° for 1 hour.
Preheat oven to 375°. In medium skillet, cook and stir beef over medium high heat until brown and pour off drippings. Stir in seasoning mix, cheese and water; set aside. Unroll crescent dough; separate into triangles. Arrange triangles in circle on greased 14-inch pizza pan with wide ends overlapping in center and points toward outside. There should be a 5-inch diameter opening in center. Scoop meat mixture evenly onto widest end of each triangle. Bring outside points of triangles down over filling and tuck under wide ends of dough at center. Filling will not be completely covered. Bake 20-25 minutes or until golden brown. Cut top off bell pepper and place in center of ring; fill with salsa. Mound lettuce, tomato, onion and olives on top of ring surrounding bell pepper. Garnish with sour cream.
Mix all ingredients together and place in 9 x 13-inch pan. Top with Stove Top stuffing. Bake at 350° for 15 to 20 minutes.
Use 1 part vinegar to 2 parts oil mixed with a little sugar or Fasweet. Mix all ingredients together at last minute before serving.
Cut meat into serving pieces and place in greased pan or casserole dish. Combine soup and water and pour over meat. Sprinkle soup mix over top. Cover. Bake at 300° for 2 to 3 hours or use crock-pot. Even tough meat turns out very tender.
Brown meat and onion; add tomatoes and cook 5 minutes. Add other ingredients. Refrigerate overnight. Serve with Doritos. Keep dip in chafing dish. May be spread on party bread squares and baked for 20 minutes at 350°.
Combine beef, brown sugar, vinegar and water in 6-quart cast-iron or other heavy ovenproof pot. Bake at 375° for 3 hours. Remove from oven; cool. Remove all fat and any bones. Shred beef; return to pot. Add mixture of catsup, mustard, garlic and onion; stir to blend. Reduce oven temperature to 300° and cook, covered, for up to 4 hours. Stir every half hour, adding more water/catsup to keep well moistened. Serve on buns with onion and cheese. Yields 12 to 14 servings.
Cook noodles until tender. Drain and add tuna, cream of mushroom soup, margarine, salt and pepper. Simmer on stove until margarine is melted.
Wash and drain beets. Boil in water; remove skins. Simmer together for 15 minutes the sugar, salt, spices, water and vinegar. Cover the beets (packed in pint jars). If not enough liquid to cover, add more vinegar. Process pints and quarts for 30 minutes in boiling water bath or in pressure cooker for 5 minutes at 5 pounds pressure.
Mix all ingredients by hand until well blended. Add oats until firm consistency. Place in a baking dish and bake in a 350° oven for 45 minutes. Loaf is done when browned and crispy on sides.
Spray Pyrex dish. Put mixture of the cracker crumbs, melted margarine and sugar in bottom of dish. Save a little for the top. Mix the orange juice, Eagle Brand milk, Cool Whip and oranges. Put on top of crumb mixture.
Mix ingredients well. Shape a small amount into a strawberry and then roll in the reserved jello which has been mixed with 4 tablespoons sugar and a little red food coloring. Put 3 small leaves on with a leaf tube. These freeze well.
Mix ingredients well. Place in ovenproof bowl. Bake at 375° for 25 to 30 minutes. Prepare ahead.
In a mixer bowl combine 2 cups of flour and the yeast. Combine potatoes, oil, sugar, salt and 1 1/2 cups warm water (110°). Add to dry ingredients; beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in remaining flour. Cover; refrigerate for at least 2 hours or up to 3 days. Punch down; turn out on lightly floured surface. Cover; let rest 10 minutes. With lightly floured hands, shape into 24 buns. Place into a greased 13 x 9 x 2-inch pan. Cover; let rise until double (40 minutes). Bake at 400° until done, 16 to 20 minutes. Makes 24 rolls.
Melt margarine and mix with graham cracker crumbs. Spread in bottom of a 13 x 9 inch baking dish. Pack firmly to make a crust. Spread chocolate chips over crust. Follow with butterscotch chips, pecans then coconut. Cover entire pan with eagle brand sweetened, condensed milk. Bake at 350° for about 30 minutes or until coconut starts to brown. Enjoy!
Combine sugar, margarine and milk in heavy 2 1/2-quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234° or a soft ball forms in cold water, stirring constantly to prevent scorching. Remove from heat; stir in chocolate bits until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into a greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes 3 pounds.
In a 3-quart heavy pot, bring two cans of broth to a boil. Add chicken tenders; reduce heat, cover and simmer 8 to 10 minutes. Remove chicken; cut into bite-size pieces and return to pot. Add bouillon cube and tomatoes. Bring to a rolling boil; add rice and cook for 15 minutes. Add final can of chicken broth and heat through. Stir well and serve. Top each bowl of soup with shredded cheese and tortilla chips.
Heat oven to 375°. Arrange apples in greased square pan 8 x 8 x 2-inches. Mix remaining ingredients; sprinkle over apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm with ice cream or whipped cream. Yields 6 servings.
Soften gelatin in cold water. Heat together pineapple, sugar and lemon. Mix pineapple and gelatin. Refrigerate until set or next day. Whip cream; add cheese, pecans and tint. Add pineapple mixture; put in pretty glass bowl or on bed of lettuce leaves. Good for holidays.