HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease 8 1/2 x 4 1/2-inch loaf pan; set aside. In large bowl, combine milk, eggs, sugar, butter or margarine and lemon peel. Beat at medium speed until well blended. Add dry ingredients; beat at low speed just until they are moistened and mixture is smooth. Fold in pecans. Pour into loaf pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
In skillet, brown ground chuck. Then add the remaining ingredients. Pour in casserole dish and bake at 400° for 25 minutes.
Combine flour, sugar and salt. In saucepan, bring to boil butter, water and cocoa. Pour over flour mixture. Blend eggs, soda, buttermilk and vanilla. Add to flour mixture. Mix well. Bake in greased and floured 15 1/2 x 10 1/2-inch pan for 20 minutes at 350°.
Brown first 5 ingredients, then add all ingredients. Heat to boil. Cover and simmer about 20 minutes. Add 1/2 cup white Zin; cook another 10 minutes. Serve over noodles.
Mix together all spices, etc. and rub on pig. In the ground, start a fire with charcoal and lava rocks. Burn wood pieces on top. When coals and fire are smoldering, add the pig wrapped in a wet burlap bag. Cover with dirt and let roast for 5 to 6 hours. Dig up pig, unwrap bags and serve with chutney of a fruity nature.
Brown hamburger; drain grease. Cube potatoes; quarter onions and cabbage. Put vegetables on top of burger, then pour mixture of water, soy sauce and sugar over top. Cover and boil for about 30 minutes, or until vegetables are tender. Serve over rice.
Preheat oven to 350°. In a large mixing bowl, combine meats with garlic, onion and bread crumbs. Add tomato paste, egg and spinach to meat mix and mix well. Transfer mixture to an 8 1/2 x 4 1/2-inch loaf pan. Cover with aluminum foil and seal tightly. Bake for 45 minutes, then remove foil and bake for 30 minutes longer. Let meat loaf sit for 15 minutes before cutting. Enjoy!
Preheat oven to 450°. Combine flour and salt. Cut in corn oil margarine until mixture is crumbly. Add cheese until blended. Add water and lightly mix until forms a ball. Roll on floured board. Cut into rounds with biscuit cutter. Place on baking sheet. Bake 12 to 15 minutes or until golden brown.
Cook macaroni and drain. Slice cucumbers; chop onion and pepper. Add sour cream, salad dressing, salt and pepper. Mix all together. Refrigerate.
Cut meat in serving pieces. Combine flour, salt and pepper. Lay meat on bread board. Pound flour mixture into meat with the edge of saucer or meat mallet. Add meat to hot oil and brown well, turn as necessary. Add remaining ingredients. Bring liquid to boil. Cover and simmer 1 1/2 to 2 hours until meat is tender. Serve over rice.
Pound round steak real good on both sides to tenderize. Marinate with Italian dressing. Let set for 1 hour or more. Mix ground chuck, bread crumbs, 1/2 cup milk, salt and red pepper. Put ground chuck mixture on round steak and roll. Pin with toothpicks or tie with strings (4). Bake in oven at 400° for 1 hour. Remove from oven, pour 1 can mushroom brown gravy and heat until thick. Remove rolled steak out of pot; cut into slices.
Simmer ingredients together for 15 minutes. Add chipped ham or beef and simmer 1 1/2 hours.
In large bowl, gradually stir milk into soup until blended. Add macaroni, beef, cheese, eggs and onions. Toss to coat well. Spoon into 1 1/2-quart casserole dish. Cover and refrigerate at least 8 hours or overnight. Cover casserole with foil and bake in 375° oven, stirring once, 45 minutes or until macaroni is tender. Remove from oven and let stand 10 minutes.
Combine first three ingredients in a large bowl. In a skillet fry bacon until crisp. Remove bacon and crumble. Remove all bacon drippings from skillet except 4 or 5 Tbsp. Add sugar, salt, pepper, vinegar and bring to a boil. You may want to add a Tbsp. water. Pour over lettuce mixture and toss.
Blend together all ingredients except nuts. Press into a 2-cup bowl. Chill 3 to 4 hours or overnight in refrigerator. Unmold on serving plate. Garnish with nuts.
Mix together all ingredients. Pour into unbaked pie shell. Bake at 375° for 40 minutes.
Combine sugars and milk. Cook until sugar has dissolved and boils. Stir constantly. Immediately add chocolate chips or peanut butter chips.
Pour 2 cups boiling water over Jell-O in a large bowl. Add cream cheese. Stir until well dissolved. Add 1 2/3 c. cold water and other ingredients. Place in refrigerator until set.
Heat broiler. Arrange eggplant slices in a single layer on a baking sheet. Sprinkle with salt and pepper. Broil 6-inches from heat source for 8 minutes or until lightly browned. Heat oven to 375°. Line a 10-inch pie plate with eggplant slices, browned side down, overlapping. Arrange alternating slices of tomato, peppers and onion atop the eggplant. Sprinkle with oil, garlic powder, remaining salt and Italian seasonings. Bake for 25 minutes. Top with cheese and bake an additional 15 minutes. Serves 2.
Brown sausage and drain. Cut onion and green pepper in small pieces. Put all ingredients in slow cooker and cook for 3 to 4 hours.
Bring water to a boil in a medium saucepan. Gradually stir in barley. Cover, reduce heat and simmer 40 minutes or until barley is tender and water is absorbed. Let cool.
Ahead of time, chill champagne and ginger ale. Reconstitute frozen orange juice and freeze in six to eight ounce containers to be used as a stir/float in the punch bowl during a party.
Mix all ingredients together. Line the bottom of a 9-inch pie pan with one crust. Pour in entire mixture. Place the other pie crust on top; poke a few holes for air. Bake at 350° for about 30 minutes (or until crust browns). Serves 4 people. (Preparation: 15 minutes. Cook time: 30 minutes.)
Cut into pieces chicken or beef; mash and set aside. Pour the 1/4 cup oil in a deep pan; season with 2 cloves, a small piece cinnamon stick and 1/4 teaspoon aniseed powder. Then add 2 tablespoons sliced onions and fry until brown. Then add 1/4 teaspoon of turmeric powder and 1 teaspoon of chili powder. Fry a little and add the meat; mix well and let cook with about 1/2 cup water. When 3/4 done, remove from stove.
Dissolve jello in water. Put cranberry sauce and sour cream into the jello. Mix until it is smooth. Pour into a bowl and congeal.
Mix together in large mixing bowl. Pour into rectangular Pyrex pan. Sprinkle the 1 cup cheese on top. Cover with foil and bake 1 hour at 350°. Remove foil 20 minutes before finished baking. Yields 6 servings.
Mix all together. Pour over chicken. Cover until last 15 minutes. Bake at 350° for 45 minutes or until chicken is done. Serve with rice or noodles.
Mix cake according to directions on box and bake until done. As soon as your cake is removed from oven, punch holes in cake; go over entire top of cake. While cake is still hot, spoon pineapple and juice over cake. Spread evenly and let set until cake is cooled. Then, mix pudding with 1 cup milk by hand. Fold in container of Cool Whip. Frost cooled cake with mixture. Over top of frosting, put a layer of nuts and a layer of coconut.
Scald milk; pour over poppy seed. Cool and refrigerate overnight. Cream butter and sugar. Sift together dry ingredients. Add flour mixture alternately with poppy seed mixture to creamed mixture. Add vanilla and fold in egg whites. Bake in two greased and floured 8-inch pans or 9 x 13-inch pan at 350° for 20 to 25 minutes. Fill and frost.
Preheat oven to 375°. Melt butter and combine cake mix, oatmeal and butter. Stir until crumbly. Press 1/2 of crumbs into 13 x 9-inch pan. Combine the jam and water and spoon over the crumbs. Pat remaining crumbs over jam. Bake at 375° for 20 minutes or until lightly browned. Cool completely before cutting into bars.
Combine all ingredients; pour in greased casserole. Let stand 5 or 10 minutes. Bake at 350° for 30 minutes.
Line bottom of 9 x 13-inch glass baking dish with tortillas. Cut chicken into bite size pieces; mix with sour cream, soup and peppers. Spread mixture on top of tortillas. Top with shredded cheeses. Bake at 350° for 45 minutes to an hour.
In small saucepan, cook onion and garlic in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer uncovered 15 minutes. Use as basting sauce for pork, chicken or beef. Makes about 1 cup.
Whip eggs, sugar and margarine. Fold in Cool Whip. Pinch 1/2 cake in pieces and put in dish. Pour 1/2 Cool Whip mixture over this. Sprinkle 3 bars candy over this and repeat. Refrigerate.
Place chicken breasts in a baking dish and brush with melted margarine. Sprinkle with seasoned salt substitute and garlic powder. Cover and bake at 350° for 45 minutes. Drain the excess fat and juice from the chicken and brush the apricot jam on each piece of chicken with a pastry brush. Return to the oven and bake an additional 15 minutes. Serves 6. Contains 288 calories, 10.7 gm. fat, 73 mg. cholesterol, 142 mg. sodium and 270 mg. potassium per serving.
Wash ham and score. Combine mustard and brown sugar. Rub all over ham. Press cloves into ham. Wrap in foil. Pour cider in pan around ham. Cook 2 hours and 15 minutes.
Add sugar, salt and cocoa. Mix. Pour in milk. Stir until sugar is dissolved. Cook on medium heat until mixture reaches soft ball stage. Remove from heat. Add butter and vanilla. Stir until mixture begins to stiffen. Pour into buttered pans. Let cool.
Microwave cook ground beef on High for 2 to 3 minutes. Mix beef, water and spaghetti sauce. In oblong baking dish, spoon 1/2 cup sauce. Layer noodles, cottage cheese, Mozzarella and meat sauce. Repeat layers, saving sauce to pour over top of casserole. Top with Parmesan cheese. Cover with 2 layers of plastic wrap, sealing completely. Microwave on High for 8 minutes, then medium-low or 4 power level for 32 minutes or until noodles are tender. Let stand 15 minutes before serving.
Mix cream cheese and Ranch dressing. Add nuts and shape into a ball. Serve with crackers. Kids can make this in a snap!
Brown hamburger and onion. Add barbecue sauce, brown sugar and pork and beans. Simmer for 5 minutes. Pour in casserole dish. Put biscuits on top of mixture and sprinkle with Cheddar cheese. Bake at 350° for 25 to 30 minutes.
Mix ingredients except ketchup in a casserole dish. Spread meat out in pan leaving an opening in the center. Place a small glass in the center of the meat. This allows the meat loaf to cook better. Spread ketchup over the top of the meat. Cook on High for 20 minutes. Let stand for about 5 minutes. If not done, cook another 5 minutes.
Mix flour, 1/2 cup water and oil like biscuit dough. Roll out into a rectangle. Mix apples, milk, 1 1/2 cups sugar and cinnamon and let soak for awhile. Put apple mixture on top of biscuit dough and roll up. Put in a baking pan. In a pan, melt butter, 1/2 cup sugar and 1/2 cup water. Pour over apple roll and bake at 350° for 45 minutes or until done.
With mixer on medium speed, mix lemonade, condensed milk and dessert topping until well blended. Pour into crust and refrigerate for several hours.
Have ingredients at room temperature. Cream sugar with butter and Crisco at high speed. Add eggs, one at a time. Continue beating at high speed and add flour and 7-Up alternately. Add flavoring. Bake in a greased tube pan at 325° for about 1 1/2 hours.
Bring the first 3 ingredients to a boil. Remove from stove. Add remaining ingredients. Pour in a 9 x 13-inch dish. Cut in squares.
Mix together and put in dish. Bake at 350 degrees for 20 minutes. Let cool.
Drain off water from beans and add fresh water with 1/2 teaspoon baking soda. Simmer until beans are tender. Drain off soda water and add fresh water to cover with remaining ingredients. Simmer for 20 minutes to 1/2 hour. Bake in bean pot or roaster at 375° for 4 hours, covered, then let brown. Add water, if needed, and stir every 1/2 hour.
Brown the ground meat with onions and celery. Add Tater Tots and soups. Fold in cheese. Bake at 350° for 35 to 40 minutes. You can just sprinkle cheese on top.
Combine potatoes, onion, celery, eggs, salt, celery seed, and pepper in a large bowl. Blend mayonnaise, mustard, and pickle relish. Gently stir into potato mixture. Chill thoroughly before serving. Garnish with slices of hard-cooked eggs and pickles. Yield: about 8 servings.
Cook squash in small amount of water until tender. Drain well. Sprinkle with salt. Reserve a few slices for garnish. Mix sour cream, egg yolks and flour. Fold in egg whites. In a 12 x 7 1/2 x 2-inch baking dish, layer half the squash, half egg mixture, half the cheese and sprinkle bacon on top. Repeat layers. Combine crumbs and butter and sprinkle on top. Bake uncovered at 350° for 20 to 25 minutes. Top with bacon and parsley.
Make a marinade with first 4 ingredients and refrigerate several hours or overnight. Melt margarine in a 13 x 9 x 2-inch pan. Coat 10 chicken pieces (thighs and breasts) with flour and arrange in the pan. Do not stir. Slowly pour marinade evenly over chicken. Sprinkle lightly with salt, pepper and paprika to taste (no salt used at the banquet). Bake for 1 hour or until fairly brown at 350°. Adjust time if you are doing boneless breasts to about 30 to 40 minutes.
Place flour, sugar, salt and	soda into large mixing bowl. Stir to blend. Add butter, yogurt, eggs and vanilla to dry ingredients. Beat	at slow speed until moistened, then at medium speed 4 minutes, scraping sides of bowl often. Remove beaters and stir in lemon peel. Turn into well-greased 12-cup Bundt pan. Place in preheated 325° oven and bake 40 to 45 minutes or until done. Cool in pan	5 minutes. Turn out on rack and cool. Dust with powdered sugar or glaze.
Mix cake mix, pudding, eggs, oil, water and sour cream until smooth. Combine in a separate bowl: sugar, brown sugar, cinnamon and nuts. Pour 1/3 of batter into a 9 x 13 inch pan. Sprinkle half of the sugar mixture on batter, then repeat with remaining batter and sugar mixture. Bake in preheated 375° oven for about 35 minutes or until cake tests done.
Season and boil chicken until tender, 1 1/2 to 2 hours (celery salt, thyme and sage). Reserve liquid; strain, if necessary. Using chicken stock, cook pasta (you're using less liquid than usual for cooking pasta). Drain pasta; don't rinse, and place in large shallow dish. Sprinkle about 3/4ths cheese on pasta or layer pasta and cheese. Break up chicken in large chunks, removing skin and bones. Lay chicken on top of pasta and sprinkle on remaining cheese. Serves 6.
Mix all together and fry in butter, tossing together as it cooks, until brown.
Melt shortening over low heat. Cool; then add all other ingredients. Mix well. Chill. Form 1-inch balls. Roll in granulated sugar. Place on a greased cookie sheet, 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes 4 dozen.
Mix vegetables and stock. Cook slowly until thick. You can add diced chicken, leftover beef or pork roast, if desired.
Cream cheese. Make Jell-O and add to cream cheese. Add Cool Whip and oranges. Refrigerate.
Drain and rinse squash mixture. Add to boiling vinegar. Remove from heat and put in pint jars. Makes 5 pints.
Bring to boil juice from pineapple and oleo. Mix sugar and cornstarch and add to mixture. Cook until clear and a little thick. Cut potatoes and arrange with cherries and pineapple in baking dish. Pour mixture over this and bake in oven at 350° for about 30 minutes.
Melt cheeses together in the top of a double boiler (keep warm for ease in spreading). Remove crusts from the bread. With a rolling pin, flatten each slice as thin as possible. Spread cheese mixture thinly on each slice, then roll up with filling inside. Cut each roll in half. Dip in melted butter or margarine, coating on all sides. Heat under broiler until golden brown, 5 to 10 minutes. These can be easily prepared and frozen for future use. Do not toast before freezing.
Mix cake mix with eggs, pudding, oil and water. Put into a 9 x 13-inch pan. Spread drained peaches over mixture. Mix cream cheese, sugar and peach juice. Spread on top of peaches. Bake in a preheated oven at 350° for 50 minutes.
In medium bowl, combine chickpeas, oregano, salt, black pepper, oil and vinegar. Stir in tomato and green pepper; toss to coat. Cover and refrigerate 2 to 3 hours or overnight.
Grease crock-pot with Pam. Mix all ingredients together. Pour into crock-pot and cover with thin strips of cheese. Cook 3 to 4 hours on low. Sprinkle paprika on top before cooking.
Combine cherries, cinnamon and cloves with the water in a large saucepan. Bring to boiling. Reduce heat and simmer 15 minutes. If desired, puree fruits by pressing through sieve or use an electric blender. Add sugar and stir until it dissolves. Cool thoroughly. Beat in sour cream. Serve with noodles or croutons. Makes 8 servings.
At night, dissolve the yeast in warm water. Add sugar and mashed potatoes. Mix. Let set at room temperature.
Mix pudding according to package directions. Stir in cocoa, sugar, salt and cinnamon. Cook according to package directions. When done, remove from heat and stir in vanilla. Pour into baked pie crust. Top with Cool Whip or whipped cream. Sprinkle nutmeg or cocoa on top and serve.
Fold dry pudding mix into Cool Whip. Add pineapple, juice, marshmallows and pecans. Refrigerate.
Beat butter at medium speed with electric beater for 2 minutes until light and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs one at a time, beating until yellow disappears. Combine flour and baking soda and add to creamed mixture, alternating with sour cream, beginning and ending with flour. Mix at lowest speed. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes. Cool in pan for 10-15 minutes.
Sift together flour, soda, cinnamon and salt. Add dry ingredients to sugar and oil mixture. Fold in apples and nuts. Bake in greased and floured tube pan at 325° for 1 hour.
Combine butter, honey,	milk and carob in a saucepan; simmer for 5 minutes, stirring constantly. Sift dry ingredients. Beat eggs and vanilla; add to saucepan mixture. Pour into dry ingredients and mix. Pour into an 8 x 8-inch pan. Bake at 350° for 20 minutes. Cool on a wire rack.
In a skillet, saute onion in oil until tender. Reduce heat to medium. Sprinkle gravy mix over onion. Stir in water until blended. Add the beef, chilies and pepper. Cook until gravy thickens and mixture is heated through, stirring occasionally. Spoon about 1/4 cup off-center onto each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with toothpicks.
Pound chicken breasts to 1/2-inch thickness between wax paper. Cut into 1-inch strips. Mix chicken and seasonings in bowl. Refrigerate 2 hours (for spicier chicken, marinate longer). Thread chicken on skewers. Brush with marinade. Broil on grill 3 to 4 minutes on each side.
Sift dry ingredients together. Cut in shortening until mixture is crumbly. Store in tightly covered container in cupboard. This mix may be substituted in any recipe calling for Bisquick.
Cover shrimp with boiling water. Add celery, spices and salt. Cover. Simmer 5 minutes. Drain. Cool. Peel shrimp and devein. Alternate shrimp and onion in a shallow dish. Add bay leaves. Marinate 24 hours in Pickling Marinade.
Mix flour with sugar. Add to melted margarine. Add other ingredients and pour into uncooked pie shell. Bake at 350° for 40 minutes. Top with meringue (3 egg whites and 6 tablespoons sugar).
Mix all ingredients. Spread on tortillas. Roll up and wrap in wax paper or foil and chill overnight.
In saucepan, heat milk and butter to boiling; cool. Stir in beaten eggs. Stir together the flour, baking powder and salt. Add egg mixture and mix well. Knead dough on lightly floured surface 2 to 3 minutes, until smooth. Shape into 20 balls. Let rest 5 minutes. Roll each ball into a 4-inch circle. Fry in hot oil about 4 minutes or until brown, turning once. Drain on paper towels. Sprinkle with cinnamon-sugar mixture, while still warm.
Mix all ingredients together in casserole. Bake at 350° for 20 minutes. Double for 20 people.
Saute onion in butter. Combine consomme, rice, mushrooms and onion in a casserole dish. Bake at 350° for 45 to 60 minutes.
Melt Velveeta in saucepan over low heat. Place in mixing bowl and add remaining ingredients. Beat at low speed for 2 minutes, high speed for 5 minutes. Place in crocks or containers. Refrigerate. Serve on crackers.
Spray 9 x 9-inch pan with cooking spray. Open up chilies and layer chilies and cheese in bottom of pan. Beat together eggs flour and milk. Pour over chilies and cheese. Bake at 350° for 35 to 45 minutes.
Mix all together and put on cookie sheet. Bake in low oven at 250° for 5 to 10 minutes.
Melt the butter. Add the dates and sugar. Simmer 5 minutes. Pour over the rice bubbles and mix. Press into greased pie dish and refrigerate until firm. Slice the bananas over the top and cover with whipped cream.
Pour 1 cup boiling water over oatmeal, wheat and bran. Add remaining ingredients and mix well. Store in covered bowl in refrigerator and bake as desired. Bake 20 minutes at 350°. You may add raisins, nuts or blueberries to batter for variation in your muffins. Muffin mix may be kept 2 to 3 weeks.
Mix all dry ingredients. Add carrots, oil, pineapple and eggs. If desired, add orange rind or coconut. Bake in oiled and floured tube pan for 1 hour at 350° or until set. Cool and serve or wrap for freezing. Best after about 3 weeks.
Cream shortening; add sugar. Cream this. Add well beaten eggs; cream this. Add flour mixed with baking powder. Shape in a roll. Wrap with wax paper and chill. Cut in thin slices. Bake on well floured cookie sheet at 450° for 12 minutes. Makes 40 cookies.
Cream butter and sugar. Add next ingredients in order given, then chill. Use small amounts to form balls or flatten with thumb. Make thumbprint in each and fill with very small amount of apricot jam. Use egg white and 1/4 cup sugar, beaten together and spread over each cookie. Bake 12 1/2 minutes in 350° oven. Makes 2 dozen cookies.
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2-quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. On days 2 through 4, stir starter with a spoon.
Blend together sour cream, cream cheese and taco seasoning mix. Spread in pizza pan. Top with lettuce, tomatoes and onions. Sprinkle on salsa. Finally, sprinkle on shredded cheese and serve with tortilla chips.
Start by cooking Spam and vegetables in oil and butter over mild heat until done. Next, add rice, eggs and all other ingredients. More soy sauce may be added to suit your taste. Usual cooking time is 5 to 10 minutes. Makes enough for 4 adults.
Mix cream cheese and sugar. Fold in Cool Whip. Place mixture in pie crust. Chill for half an hour. Add topping.
Combine the following to form mixture for Layer 2: sour cream, bean dip and taco seasoning. Stir until well blended.
Put in a large bowl the cottage cheese; sprinkle jello over cottage cheese and mix well. Add remaining ingredients. Ready to serve.
Use whatever amounts of each vegetable you desire. Wash and slice them. Cut celery on the diagonal. Slice carrots about 1/4-inch thick. Hot peppers to taste. Put them in quart jars tightly. For each quart, use 1/4 teaspoon alum melted in some vinegar and 1 teaspoon salt. Fill jar with vinegar and cover with lid. Keep in refrigerator. Will keep for about 6 months.
Place crushed pineapple with juice in a large bowl. Add pudding mix and blend thoroughly. Fold in Cool Whip, marshmallows and pecans. Refrigerate several hours or overnight.
Mix first 6 ingredients together. Slice bread lengthwise. Butter bread and spread with meat mixture. Cover with cheese and garnish with green peppers and olives. Broil until cheese is bubbly. Serves 6 to 8.
Cook squash, ground pepper and onion 10 minutes. Drain. Mix egg, mayonnaise, cheese and chili peppers. Add to squash mixture. Place in casserole dish. Dot with butter and top with cracker crumbs. Bake for 35 to 40 minutes.