HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 3 ingredients together and spread in bottom of greased 11 x 16-inch sheet cake pan. Mix remaining ingredients and spread on top of cake. Bake at 350° for 30 minutes. Sprinkle with powdered sugar after cooked.
Preheat oven to 350°. Cook tomato sauce, brown sugar and butter 5 minutes. Place bread in a 1 1/2-quart casserole. Pour tomato sauce mix over bread. Bake 25 to 30 minutes. (May be prepared ahead of time.)
Separate eggs. Prepare white sauce by melting margarine in a saucepan. Stir in flour, 1/2 teaspoon salt and cayenne until smooth. Gradually add milk and bring to a boil, stirring constantly. Reduce heat and simmer until sauce is thick and leaves the bottom of the pan. Blend in the Parmesan and Cheddar cheeses. With a wire whisk, beat egg yolks and add to the cheese mixture.
Heat oil and butter in large saucepan over medium heat. Add onion; saute 3 minute. Add carrots and celery; saute 3 minutes. Add caraway seed; cook, stirring 1 minute. Stir in cabbage, water and sugar. Bring to boiling. Reduce heat to low; cover and simmer 5 minutes. Stir in tomatoes with juice, breaking up tomatoes with wooden spoon. Cover and simmer 20 minutes. Add beans and vinegar. Simmer, uncovered, 5 minutes or until heated through. Stir in parsley, if you wish.
Season roast with salt. Roll in flour and brown in skillet. Add other ingredients. Place in crock-pot for 8 to 10 hours on low or in 350° oven for 3 hours.
Melt together the margarine, cocoa, peanut butter and vanilla. Bring just to boiling point around the edge. Put in a bowl and add powdered sugar; mix thoroughly. Butter a 13 x 9-inch pan. Press out evenly. Keep in refrigerator.
Peel squash; cut of both ends. Cut squash in half crosswise and then in half lengthwise to make quarters; discard seeds. Slice each quarter crosswise into 1/4-inch thick pieces.
Place aluminum foil on grill. Turn edges up to catch sauce. Light grill, run it on low. Put 1 tablespoon butter on foil wherever you plan to place a zucchini. Add 1/4 teaspoon (more or less) chopped garlic to each "spot". Add 1 tablespoon brown sugar and salt and pepper to each "spot".
Mix ingredients and spoon onto greased cookie sheet. Bake at 375° for 10 minutes.
Cut bread diagonally into 1-inch slices. Mix cheese and butter. Soften onion flakes in water; drain and stir into cheese mixture. Spread on the cut bread surfaces. Reassemble loaf and wrap in foil. Refrigerate no longer than 24 hours. Heat in a 400° oven until cheese is melted, approximately 25 minutes.
In skillet, add hamburger, diced onion and salt. Cook until done. Drain. Add taco seasoning and taco sauce. Use a regular cake square pan. Crush nacho chips in the bottom of pan. Pour hamburger mixture on top of chips. Then pour cheese on top of hamburger mixture. Bake at 350° until cheese melts. Cut into squares. Top with diced tomatoes, olives and sour cream.
Place the following ingredients in a blender for 2 minutes: crushed pineapple, unflavored gelatin, boiling water and pineapple juice. Add the following ingredients to the blender and blend on high speed for 3 minutes: lemon juice, vanilla, artificial sweetener, dry milk and rest of pineapple juice. Pour into pie pan or 4 dessert dishes and refrigerate. Makes 4 servings with each serving equaling 1 cup of skim milk and 1 fruit. Enjoy!
To make sauce, combine chicken soup, milk, cheese, chicken, mushrooms, wine, celery, pimentos, olives, salt and pepper in large pot. Pour over cooked spaghetti and stir through. Sprinkle Parmesan cheese on top. Bake, uncovered, in casserole for about 1 hour at 350°.
In a large skillet, saute the squash and onion in butter until tender. Remove from heat. Stir in remaining ingredients. Transfer to a greased 1-quart casserole dish. Bake, uncovered, at 350° for 40 minutes.
Combine crumbs and margarine. Press into an 8-inch pie plate. Bake at 350° for 8 minutes.
Food processor method: Place flour, sugar, salt and baking soda in bowl. Process 3 seconds. Stir yeast with 1/2 teaspoon sugar and 1 tablespoon of water to a smooth mixture and let proof. Melt butter and let cool. Put the eggs, butter and buttermilk on top of dry ingredients. Process a few seconds. Add proofed yeast. Process 30 seconds.
Brown ground beef, onion and garlic clove. Stir in tomato sauce, water, oregano and chili powder. Alternate layers of meat, beans and chips, ending with chips. Bake, covered, at 350° for 45 minutes. Uncover and bake last 10 minutes. Top with shredded lettuce.
Combine all ingredients in a quart jar. Shake well and refrigerate until ready to use.
Grind the cranberries and let stand with sugar on them for 1 hour. Dissolve jello in water as instructed on the package. Add all the ingredients. Mold and serve with whipped cream or salad dressing. (One pound of cranberries equals 2 cups.)
Sterilize 4 half-pint (8 ounce) jars and lids, following manufacturer's directions.
Chill all the ingredients. Pour into punch bowl. Slice lemonade. Add ice last. Garnish with orange slices with cherry on 1/2 toothpick. If sweeter punch desired, add 1 tablespoon powdered sugar at a time until taste as desired.
Grease a 13 x 9-inch baking dish with the margarine. Steam broccoli until partially cooked, about 3 minutes. Cool and press dry. Beat eggs and milk until frothy. Thoroughly mix flour, baking powder and salt; stir into egg mixture, mixing well. Fold in broccoli, cheese and onion; spoon into baking dish, spreading evenly. Sprinkle with seasoned salt. Bake in preheated 350° oven for approximately 35 minutes or until set and lightly browned. Let stand 5 minutes, then cut into bite-size pieces. Makes 4 dozen 1 1/2-inch squares. Great for showers or parties. Can be made ahead and frozen.
Combine flour and sugar in a large mixing bowl. Melt butter, add cocoa and cola, heat to boiling. Cool slightly. Pour over flour and sugar mixture, stir until well blended. Add buttermilk, beaten eggs, soda and vanilla. Mix well, stir in marshmallows. Pour into greased and floured 13 x 9 pan. Bake at 350° for 40 minutes. Frost while hot.
Mix pudding and milk in a large bowl. Stir in Cool Whip with pudding. Line oblong pan with graham crackers. Spread pudding and Cool Whip mixture of top of crackers. Alternate again, ending with graham crackers on top. Spread chocolate icing on top of crackers and refrigerate overnight.
Boil, rinse and cool the spaghetti. Add to it cut up tomatoes, green pepper, green onions, grated Cheddar cheese, pepperoni, McCormick Salad Supreme seasoning and an oil and vinegar Italian dressing. Chill overnight.
Bring brown sugar, butter and milk to a simmer. Cook until soft ball appears to form when a small amount is dropped in cold water. Remove from heat and beat until spreading consistency.
Mix together all ingredients until moist. Place in buttered 10 inch pie pan. Bake at 350° for 30 to 40 minutes or until done. Serves 8 to 10.
Combine all ingredients and toss lightly with a spoon. Place in a 9 x 5 x 3-inch loaf pan and level. Bake, uncovered, at 350° for 1 hour, or until done. Serves 8.
In food processor, process garlic, onion and parsley until finely chopped. Add beans, lemon juice, pepper and salt. Process until smooth. Stir in pimentos. Refrigerate if not serving immediately. Serve with crackers, pita slices, toasted bread or veggies.
In large saucepan, saute onion in small amount of oil. Add pinto beans, picante sauce, salt and sausage. Bring to a boil, then cook over low heat for 30 minutes. Pour over cooked rice and serve.
Beat eggs until light and fluffy; add other ingredients. Mix well. Pour into unbaked pie crust. Bake at 375° for 10 minutes. Turn oven to 300° and bake until brown and firm, approximately 40 minutes.
Mix butter or margarine with sugar. Add eggs one at a time. Mix flour and baking powder with eggs and butter mixture. Divide dough in half. Roll one half onto cookie sheet. Slice apples. Place onto dough and sprinkle with sugar and cinnamon. Add raisins and nuts. Roll other half of dough on aluminum foil to fit on top of cookie sheet. Bake at 350° for 30 minutes until brown.
Boil chicken (do not add salt to water). Cool and debone. Grate or dice carrots, celery and onion. Boil until soft. Beat egg. Mix with drained carrots, celery and onion. Melt butter and cube bread. Mix all ingredients except chicken. Mix 1 cup broth (made from cooking chicken) with soup. (If you don't have enough broth to make 1 cup, add juice from boiling carrots.)
Heat the milk and butter to hot in a pot. Mix the eggs, sugar, vanilla, baking powder and salt in a bowl and beat well. Add hot milk with butter to the mixture. Beat well. Add the flour. Add enough where dough gets thick. Knead dough. Roll into long rolls and cut 4 to 5 pieces to each roll. Roll out each section, dusting with flour, flat. Cut strips and make into bows. Fry in Wesson oil. Remove and put in bowl and sprinkle with sugar when hot. A pastry treat; you can't eat just one!
Chop all vegetables; set aside. Place sugar and vinegar (use equal amounts, 1 cup sugar to 1 cup vinegar) in large kettle. Bring to boil. Add turmeric (1 teaspoon). Add chopped vegetables. Make sure you mix enough sugar and vinegar to cover vegetables. Bring back to rolling boil. Pack in jars and seal. Process in boiling water bath for 5 minutes. Cool. Good with soup beans.
In a mixing bowl, beat together the sugar, butter, vanilla and eggs. Stir in beans. Pour into pie shell. Bake at 350° for 45 to 50 minutes or until knife inserted in center comes out clean. Serve warm or chilled with whipped cream or ice cream.
Beat first 7 ingredients until smooth. Sift flour with soda. Add 1/2 of the flour to shortening mixture and blend. Stir in fruit, nuts and applesauce. Add rest of flour and mix well. Drop by tablespoonfuls and spread out a little, they do not spread themselves. Bake at 400° for 11 to 14 minutes. While still hot, spread with thin coating of glaze.
Mix cracker crumbs and butter and pack in dish for crust. Mix sour cream, milk and lemon juice and pour on top. Spread pie filling on top. Bake at 350° for 20 to 30 minutes. Then put walnuts and cinnamon on top.
Chop apples, mushrooms, onion and garlic; mix and fill cavity of quail. Combine flour, salt and m.s.g. in bowl. Wet quail and dredge in flour mixture to coat birds. In a deep skillet melt butter and add cider and wine. Place quail in skillet and simmer 1 hour or until done. Remove quail and add apple butter to thicken drippings to make gravy. Serve on a bed of wild rice and garnish with apple slices and mushrooms.
Trim crust from bread. Flatten bread with rolling pin. Thoroughly combine cream cheese and egg yolk. Spread bread slices with cream cheese mixture and roll up jelly-roll style. After spreading and rolling all 20 slices of bread, cut each roll in half making 40 blintzes. Combine sugar and cinnamon. Dip blintzes in butter to coat and roll in sugar mixture. Bake at 350° for 20 minutes. Serve with sour cream decorated with fresh parsley. Blintzes can be frozen and thawed before baking.
Put all ingredients in slow cooker. Stir well and let cook on High heat for 2 to 3 hours.
Mix and shape into small balls. Bake at 400° for 15 minutes. May refrigerate before baking or freeze for future use. Can freeze after baking.
Mix beef, milk, crumbs, ketchup, sauce, salt and pepper. Shape into loaf. Place in center of pan (13 x 9 x 2-inch). Place vegetables in layers around meat. Sprinkle each layer with parsley flakes. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until vegetables are tender. (Cover tightly with foil before cooking.) Uncover and brown meat.
Saute chopped onion in butter. Add tomatoes and cook about 10 minutes. Add layer of okra, then layer of corn. Do not stir at this point. Cover with lid and cook about 20 minutes. Remove lid and stir. Season to taste with salt and pepper. Serve. Yields 3 to 4 servings.
Cut or break cauliflower and broccoli into bite-size pieces; thinly slice stems. Combine cauliflower, broccoli, onions, and 3/4 of the bacon bits. Toss well. Mix mayonnaise, Parmesan cheese and sugar in small bowl. Toss with salad just before serving.
Mix these thoroughly. Add tears of joy and sadness and sympathy for others. Flavor with little gifts of love. Fold in 4 cups of prayer and faith to lighten the other ingredients and raise texture to great heights of living. After pouring all this into your daily life, bake well with the heat of human kindness. Serve with a generous smile!
Mix flour, baking soda and salt together. Cut butter and lard into flour until mixture resembles crumbs. Add water and mix until mixture comes away from bowl. Sometimes you may have to add more water. Roll out on floured surface.
Add sugar and lemon juice to hot water. Cook until sugar dissolves. Add figs and cook rapidly for 10 minutes. Stir occasionally to prevent sticking. Add sliced lemons and continue cooking rapidly until figs are clear, about 10 to 15 minutes. (If syrup becomes too thick before figs become clear, add boiling water, 1/4 cup at a time.) Cover and let stand 12 to 24 hours in a cool place. Pack into hot jars, leaving 1/4-inch head space. Adjust caps. Process 30 minutes in boiling water bath. Makes 10 half-pints.
Melt caramels; add cream and pecans. Drop by teaspoons onto a buttered cookie sheet. Let set. When cool, drip on chocolate.
With your fingers, mix cheese, flour, butter and just enough water to make a stiff dough. Roll dough into small (3/4 inch) balls. Place on greased cookie sheet and bake at 400° until lightly brown (about 15 minutes).
Mix all ingredients well and let marinate until needed (doesn't have to marinate long). Cook in pan until done - add water to make more sauce. Cornstarch can be added to thicken the sauce. Serve over rice or noodles
Do not drain pineapple. Mix all ingredients together and put in Dixie cups and freeze.
Bake potatoes in oven until done, then remove and cool thoroughly. Remove insides with spoon (you can save this for mashed potatoes). Leave small layer of potatoes; deep fry until crisp. Cut bacon into small bits and microwave until crunchy. Add cheese and bacon to potatoes. Top with sour cream and scallions or chives.
Mix all ingredients together in large bowl and roll into small balls; put in refrigerator until cold, then dip in almond bark.
Combine all ingredients with water and cook for 1/2 hour. Add fish heads and bones (about 1 pound) and simmer for 15 more minutes. Strain. Makes 2 quarts. Fresh stock will keep for 3 days or may be frozen for future use.
Cool boiling water and butter until lukewarm. Dissolve yeast in 1/4 cup warm water with sugar added. Combine yeast mixture with water mixture. Pour liquid mixture in large mixing bowl and stir in 3 cups flour and salt gradually. Then add 1 1/2 cups flour by hand and knead 1 minute. Put in a greased bowl with lid and let rise 1 1/2 hours or until doubled; divide in two parts and form loaves long and thin. Place on cookie sheet and let rise 30 minutes. Before baking, beat 1 egg white and 1 teaspoon cold water and glaze bread loaves. Seeds may be added on top of loaves. Bake at 350° for 30 minutes or until golden brown and sounds hollow when tapped with knife.
Mix all ingredients except vanilla in medium saucepan, stirring constantly, over medium heat. Boil 3 minutes. Remove from heat; stir in vanilla.
Mix dry ingredients well, making sure all flour is mixed. Add eggs, margarine, vanilla and milk. Pour into 9-inch uncooked pie shell and bake at 350° about 30 to 35 minutes.
Crumble ground beef in 2-quart glass casserole dish. Stir in onion and green pepper. Cover with glass lid. Microwave for about 5 minutes on High or until meat is browned. Drain and stir in remaining ingredients. Re-cover. Microwave for 14 to 16 minutes on Medium or until hot. Let stand, covered, for 5 minutes before serving. Serve with shredded cheese on top.
In saucepan, combine vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to boiling; simmer 30 minutes. Cool. Pour over eggs in crock, glass jar or bowl. Cover; refrigerate for 2 to 3 days.
Preheat oven to 350°. Melt margarine in large casserole. Pour all but 1 cup of stuffing evenly over margarine. Lay pieces of chicken on top of this. Add onion and celery. Spread can of chicken soup (undiluted) on top of this. Sprinkle remaining stuffing on this. Pour 2 1/2 cups of chicken broth on top and bake for 30 minutes.
Put beans in casserole dish. Chip up bacon. Mix all other ingredients together. Pour mixture over beans. Bake at 350° for 30 to 45 minutes, or until done.
Mix all ingredients together. Use only enough milk to make desired consistency. Pour batter in muffin pan and bake at 350 degrees until done.
Melt margarine; stir in peanut butter, then add powdered sugar. Pat in a 9 x 13-inch buttered pan. Melt chocolate in a double boiler and pour over the mixture. Refrigerate at least 2 hours; cut at room temperature. These taste like Reese's peanut butter cups.
Mix dry ingredients. Add rest of ingredients and mix well. Pour into 2 greased loaf pans. Bake 45 to 60 minutes at 375°. Makes 2 loaves. May be frozen.
Saute onions in butter until golden brown. Transfer to a casserole dish. Combine the bread crumbs, salt, pepper and mustard. Spread over onions in the casserole. Sprinkle the cheese over mixture. Bake until cheese is melted, about 20 minutes at 350°. Makes 4 servings.
Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan. Simmer 5 minutes or until liquid has evaporated. Brush one side of tortilla with butter. Spoon about 1/3 cup meat mixture onto center of unbuttered side. Top with 2 tablespoons of cheese. Fold 2 sides over filling. Fold ends down.
In top of double boiler, combine chopped dates and sweetened condensed milk; stir together until smooth. After water boils, cook approximately 10 minutes, stirring mixture until is is smooth and thickens; cool; add chopped nuts and mix well. Spread a spoonful of mixture on Ritz crackers. Bake in a preheated oven at 325° for 8 minutes. Cool well.
Mix first 4 ingredients and put in rectangular baking dish. Top with crackers. Pour margarine over all. Bake at 350° for 20 to 25 minutes.
Cream together the oleo, sugar and eggs. Add salt, soda, vanilla, milk and flour. Spread on lightly greased cookie sheet and sprinkle with sugar. Bake for 20 to 30 minutes at 350°.
Beat egg yolks and add sugar. Add crushed crackers. Mix in nuts, baking powder and salt. Fold in beaten egg whites. Bake at 350° for 20 to 25 minutes.
Sift flour, then measure and sift again with salt and baking powder. Beat the egg whites until quite stiff, then add 1/2 cup sugar to the whites, 2 tablespoons at a time. The egg yolks are then beaten until thick and lemon colored and 1/3 cup sugar is added and beaten into the yolks. Fold egg whites and yolk mixture together. Add the vanilla and sift the dry ingredients into the egg mixture. Mix. Bake in a 4 1/2 x 10-inch tube cake pan which is ungreased in a preheated oven of 325° for 40 to 50 minutes. When done, it should be turned upside down and allowed to hang until nearly cold before removing from the pan.
Mix all together. Melt a pat of butter in each muffin tin. Fill cups 1/2 to 3/4 full of dough. Bake at 350° until brown. Makes 6 to 8.
Boil bay and celery leaves in V-8 juice for 5 minutes; strain and discard leaves. Dilute gelatin in water and add to hot juice. Quickly whisk until well dissolved. Add remaining ingredients; blend well and pour into a glass baking dish. Chill until set.
Preheat oven to 350°. Place sweet potatoes in a 10 x 6-inch baking dish. Top with berries and nuts. Dot with marmalade. Bake for 30 minutes. Serve piping hot.
Melt caramels with 1/3 cup evaporated milk in double boiler, stirring until smooth. Set aside. Combine cake mix, melted butter, remaining 1/3 cup evaporated milk and nuts. Press half of cake mixture into a 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle chocolate chips on top, then cover evenly with caramel mixture. Crumble remaining cake mixture on top. Bake 20 minutes. Cool 30 minutes. Chill 1 hour before cutting into squares. Yield: 48 brownies.
Grind the chicken meat and pork with the onions, garlic, tomatoes and bread crumbs. Mix thoroughly the salt, egg, ground pepper and milk, then add the rest of the ingredients. Pack a well-greased loaf pan or Pyrex casserole. Steam or bake for 1 hour at 350° or until loaf is firm. Serve whole or sliced.
Sift flour, cinnamon, baking soda, sugar and ginger together. Add shortening, beaten egg and molasses. Add boiling water last. Bake at 350° for 25 minutes.
Lay steaks on flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, bacon and onion among the steaks. Roll up steaks jelly roll fashion; secure with toothpicks or thread. Brown steak rolls in saucepan. Pour in beef broth, peppercorns and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls and put aside.
Beat eggs until fluffy. Add dry ingredients. Bake at 350° for 45 minutes in 9 x 13-inch pan. Frost with glaze.
Mix cherry Jell-O with 1 cup boiling water; set aside. Mix egg whites, 1/3 cup water and drained pineapple (save juice). Mix with cherry chip cake mix and bake in a 9 x 13-inch pan (lightly greased) at 350° for 35 minutes or until done. Let cool and take a toothpick and punch holes all over the top; pour saved pineapple juice all over the top and let soak about 5 minutes. Cover with whipped topping and spread evenly the pie filling over whipped topping. Refrigerate and serve cold.
Layer in pie plate in this order: cream cheese, sour cream, pizza sauce, oregano, pepper, garlic powder and Mozzarella cheese. Bake at 350° for 10 to 15 minutes. I serve this dip with nacho chips.
Take 1/3 cup flour from the 2 cups flour and add cold water. Make a paste. In a separate bowl, mix the remaining flour, shortening and salt together until mixture forms small peas. Add the paste and mix a little, then roll out dough. Put in pie plates.
Beat eggs until thick and lemon colored (5 to 8 minutes). Beat in cake mix, dry pudding, water and oil. Continue beating at medium speed 10 minutes. Pour into ungreased 10-inch tube pan with removable bottom. Bake at 350° for 50 minutes. Remove hot cake from the pan shell, but leave on tube and bottom. Prick holes over top and sides. Drizzle glaze over top and sides. Cool cake on tube of pan (preferably overnight). Run knife between tube and cake. Turn cake out on hand and turn over on plate.
Melt in microwave the chocolate chips and butter, then add Eagle Brand milk, egg and Bisquick. Pour into a 9 x 11-inch greased pan and bake at 350° for 25 to 30 minutes. Cool for 10 minutes. Frost with 1 can chocolate fudge frosting. You may microwave frosting 45 seconds to soften.
Combine rice, butter, 1 egg, 1 tablespoon onion and 1/4 tsp. marjoram. Press onto bottom and sides of lightly buttered 10-inch pie plate or 10 x 6 x 1 1/2-inch baking dish. Sprinkle tuna evenly over rice shell. Combine remaining ingredients; pour over tuna. Bake at 350° for 50 to 55 minutes or until knife inserted in center comes out clean. Serves 6.
Bring water to a boil. Stir in peas and sausage. In a separate cup, mix flour and water. Stir until thin (adding water as needed). Stir flour mixture into peas and sausage. Add pepper and salt. Let simmer for about one hour.
In a large soup kettle, brown the meat, celery, onions and green pepper. Pour off the grease. Add tomato products, seasonings and drained and rinsed kidney beans.
Fork prick the kielbasa and boil for about 4 minutes. Cool and cut into 1/4 inch diagonal slices. Mix catsup and grape jelly in a saucepan and stir until smooth. Add lemon juice and kielbasa slices. Serve with tooth picks.
Line 1 loaf pan with wax paper or cookie tin (to use for a jelly roll).
Cream the Crisco and sugar. Add eggs. Beat in flour. Chill dough for 1 hour. Roll in small balls and roll dough in 2 tablespoons of sugar and 2 teaspoons of cinnamon. Bake at 375° for about 8 to 10 minutes. Cookies will puff up and not look exactly done at this time, but they will fall and be a moist, chewy cookie.
Mix first 7 ingredients and shape into small meatballs (approximately 28 to 30). Brown evenly. Stir until dissolved the cranberry sauce, chili sauce, brown sugar and lemon juice. Add meatballs and simmer 1 hour. Delicious anytime of the year!