HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine everything in one bowl and mix by hand. Do not beat! Beat eggs in bowl before adding them. Pour batter into 4 (1-pound) coffee cans or 2 loaf pans that have been well-greased. Fill half full and bake at 350° for 1 hour.
Preheat oven to 350°. Grease and flour 2 loaf pans. Mix together the flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt. Set aside. Combine the pumpkin, oil, sugar and eggs. Mix until well blended. (You can use your mixer also.) Add dry ingredients and mix well. Add by hand the nuts and raisins. Bake at 350° for 50 to 55 minutes. You can ice them also.
Melt butter in skillet. Add onion, green pepper and celery. Saute until soft. Remove from heat and add peas and chestnuts. Fold in soup and pimento. Pour into two-quart casserole. Sprinkle with bread crumbs. Bake at 350° for 30 minutes. Serves 6 to 8.
Marinate quartered cucumbers in vinegar and water mixture. Add salt and diced onion. Cover and refrigerate overnight. Drain and discard onion. Grate cucumber and drain well again (squeeze as much liquid out as possible). Add to softened cream cheese. Season to taste with mayonnaise, salt and pepper, Tabasco sauce, Worcestershire sauce and food coloring. Spread bread rounds or shapes lightly with soft butter, then cucumber spread. Layer with damp paper towel in Tupperware and chill. May be made hours ahead, even a day before.
Mix enough water with dry ingredients to make a dough. Make shapes with cookie cutters and bake at 300° for about 1 hour (cook longer if real thick, shorter time if real thin).
Combine ground beef and onion in a heavy skillet. Brown. Drain off excess fat; add chili powder. In mixing bowl combine next 5 ingredients. Add to meat mixture. Crush Doritos corn chips and mix well. Pour into greased casserole dish. Top with grated cheese and bake at 325° for about 45 minutes or until done. Yield: 8 to 10 servings.
In a salad bowl toss together the fennel, spinach, walnuts and Roquefort. In a small bowl whisk together the vinegar, salt and pepper to taste, add oils in a slow stream whisking, and whisk the dressing until emulsified. Drizzle the dressing over the salad and toss it well.
Grate zucchini on coarse side of grater. (May use a bit more than 2 cups of zucchini but not less.) Sift dry ingredients into wet mix and stir. Bake in 2 greased loaf pans at 325° for 1 hour or until done.
In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and simmer for 35 minutes or until meat juices run clear. Yield: 6 servings.
Combine dry ingredients; cream butter and sugar. Add eggs, fruit, dates, nuts and chocolate chips. Stir in dry ingredients. Chill. Roll in small balls. Bake 10 to 12 minutes in a 350° oven. Makes approximately 4 dozen cookies. Dough will be stiff on last part. Do not use hand beater, stir by hand. If you don't like certain fruits, omit or use raisins or your choice.
Combine ingredients in small saucepan; heat through gently. This can also be heated up in the microwave. Pour sauce over fish and bake in foil in oven or barbecue.
Mix together flour, sugar, baking soda and cocoa. Add water, mayonnaise and vanilla. Don't use mixer for this cake, just blend well. Pour into greased pan of your choice. Bake at 350° for 25 minutes or until tests done, also according to the pan used. Frost with Cool Whip or any frosting of your choice.
Preheat oven to 350°. In a large mixing bowl, cream the butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs. Beat.
Brown hamburg and onion in a frying pan. Pour all juice out of pan and add corn and gravy. Stir and cook about 10 minutes. Place mixture in a casserole dish topped with mashed potatoes. Bake about 1/2 hour at 350°.
Mix juices; pour into large iced glasses (prefer crushed ice in glasses). Garnish with lemon slices. Add vodka, if desired.
Tear chicken into pieces. Mix together with first 6 ingredients. Put two crescent roll triangles together to make a square, spoon about 1/4 cup of mixture into the center of the square. Fold corners up and seal all sides. Dip into melted butter, add a little parmesan and garlic to bread crumbs and dip square into bread crumbs. Place on baking sheet and bake at 350° for about 20 to 25 minutes. Makes 8 squares.
Cook linguine according to package directions; drain and set aside (add a little oil to water to prevent sticking). Slice meat into strips (boneless pork slices or chicken breasts). Saute in oil until browned. Add chopped celery, onion, water and soy sauce. Simmer until meat and vegetables are tender. Thicken with cornstarch mixed in water. Stir into cooked and drained linguine.
Flatten biscuits with palm of hand. Put 1 teaspoon of your favorite spaghetti sauce on biscuit. Sprinkle with Mozzarella cheese. Put pepperonis on top. Bake at 400° until biscuits are done.
Combine all ingredients in large bowl and mix. Cover and refrigerate at least 6 hours before serving. Keeps up to 2 weeks.
Preheat oven to 350°. Butter cookie sheet. Combine flours, baking soda, baking powder and salt in a medium size bowl.
Dissolve Jell-O in hot water. Set aside. Bring sugar and water to boil until completely dissolved. Add to Jell-O mixture. Add lemon juice and pineapple juice. Mix well and freeze. Two hours before using, take out of freezer. After becoming slush, add two bottles of ginger ale. Serves 50.
Brown sausage, ground beef, onions and peppers. Add tomato sauce and tomatoes; simmer. Add dash of salt, pepper and garlic salt. Cook noodles according to package directions. Mix all the ingredients. Put into large, greased baking dish. Place pepperoni on top and then top with Mozzarella cheese. Put in oven at 375° for 30 minutes. Cover with foil the last 15 minutes of baking time.
Saute onions and mushrooms. Grease casserole with margarine. Add all ingredients with water last. Bake at 350° for 45 minutes. Serves four.
Saute onion and garlic for 2 minutes on low heat. Add tomato puree, bay leaf, parsley, basil, salt, pepper and sugar. Simmer for 15 minutes. Add fish (cut into 1 1/2-inch pieces) and simmer until fish is white or about 15 minutes. Pour over cooked linguine and sprinkle Pecorino and Romano grated cheese over top and serve. May remove fish from sauce and serve separately over pasta.
Saute onion and noodles in 1/2 cup butter. Add rice and brown lightly. Add remaining 1/2 cup butter, stock and salt to rice in pan. Bring to a boil and reduce heat. Cover and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Garnish with chives and almonds.
Beat cream cheese, sugar, eggs and vanilla. Pour into graham cracker crust. Bake for 25 or 30 minutes, depending on oven. Let cool. Mix 1/2 pint sour cream, sugar and vanilla. Add to cooled pie and bake 5 more minutes. Refrigerate about 1 hour. Add strawberries.
Mix everything together. Melt 1/4 stick butter or margarine in an 8 x 8-inch Pyrex dish. Pour in chicken mixture and sprinkle with 1 teaspoon poppy seed. Bake at 375° for 30 minutes.
Mix crumbs with melted butter. Press in 9 x 13-inch pan. Chill.
Sprinkle dry Jell-O over cottage cheese. Stir until dissolved. Add oranges and pineapple that has been drained. Fold in Cool Whip. Chill.
Bake cornbread mixes as directed. Let cool. Crumble bread and mix all ingredients together.
Mix cake mix, 1 egg and butter all together. Pat into a 9 x 13-inch greased pan. Then mix cream cheese, powdered sugar and 3 eggs. Mix this all together and pour or spread over first mixture. Bake at 350° for 40 minutes. Cool and cut into squares.
Mix water and jello; allow to cool. Add strawberries (partially thawed, if frozen) to cooled mixture. Refrigerate until slightly jelled. Break angel food cake into 50-cent pieces. Mix cake with thickened mixture. Pour into ungreased tube pan and refrigerate. After 3 hours, invert onto plate and frost with Cool Whip.
Cut zucchini into small pieces and cook until tender in chicken broth. Cook onion and garlic in butter until tender. Combine all ingredients in blender, including salt and curry. Serve hot or cold. Can be frozen. Yield: 6 to 8 first course servings or 4 servings as a main dish.
Combine oats and buttermilk; set aside. Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well. Stir in bananas and oat mixture. Combine flour, baking powder, soda and salt. Stir into various mixtures. Spoon into greased 9 x 5 x 3-inch loaf pan. Bake about 50 minutes at 350°. Makes one loaf.
Cook chicken. Cook rice as directed. Chop chicken. Add soups, sour cream, pecans, broth. Put in 9 x 13 pan and bake at 350° until bubbly. GOOD! Serve with salad and bread.
Saute first four ingredients. Mix all remaining ingredients except cheese in large bowl. Add the onion-mushroom mixture to the tofu mixture, fold gently and spoon into oiled loaf pan. Top with Monterey Jack cheese. Bake at 350° for 30 minutes. Serves 6.
Mix first six ingredients and shape into loaf. Pour mixture of the remaining ingredients over loaf. Bake in 325° to 350° oven for 2 hours or until browned on top.
Mix flour, sugar, salt, baking powder, caraway seed and raisins. Add margarine. Combine and add buttermilk, egg and baking powder. Bake in an iron pan in 350° oven for 45 minutes. Brush top with margarine after baking.
Mix ingredients together in boiler; bring to a boil, stirring constantly. Remove from heat and beat with mixer until cool enough to spread on cake.
Mix hamburger, sausage, rice and onions and roll in cabbage leaves. Place in large kettle and pour tomatoes and catsup over rolls. Cook slow for 2 hours.
Beat all ingredients together until smooth. Pour into graham cracker crust. Bake at 375° for 30 to 40 minutes.
Break cauliflower into medium size flowerets. Cook in boiling water until crisp-tender, about 10 minutes. Drain well; set aside.
Mix ingredients; shape into 1-inch balls. Brown meatballs. Heat the cream of mushroom soup and water; pour over meatballs in baking dish. Bake, uncovered, for 1 hour at 350°. Or, pour soup and meatballs into slow cooker and cook on low for 2 to 3 hours.
Bake brownies as directed on box; cool. Crumble 1/2 of pan in bottom of a large bowl. Make 1 package of pudding as directed on box; pour over brownies in bowl. Let set for a few minutes, then layer Cool Whip over pudding and sprinkle with Heath bar bits. Repeat process with second half of brownies. Chill.
Cream shortening well. Add vanilla and sugar; cream well. Add eggs and mix. Sift salt, soda, baking powder and flour; combine this with coconut and oatmeal. Mix thoroughly. Add this to creamed mixture; mix well. Drop by teaspoon (size of walnut) onto cookie sheet. Bake at 350° until golden brown and until center has just fallen, 15 minutes.
In a large skillet, put butter or margarine and melt; add scallions and mushrooms. Cover and cook over low heat for 5 minutes, until tender. Add flour and cook for 3 minutes, stirring constantly. Remove from heat; add milk and broth, using whisk to combine well. Return soup to moderate heat and simmer and stir for 5 minutes. Add salt and pepper to taste. Serves 4.
Bring the syrup, sugar and butter to boil and boil for 1 minute. Add peanut butter. Stir in corn flakes.
Combine chicken, soups, broth and tomatoes. Spread 1/2 of this mixture in the bottom of a buttered casserole dish. Add 1/2 the bag of corn chips, 1/2 the onions and 1/2 of the cheese. Repeat with the other 1/2 of the chicken mixture, then the other half of corn chips, onions and cheese. Cook 15 to 20 minutes at 350°.
Put tomatoes, peppers and onions through food grinder or chop very fine. Mix with 1 cup salt. Put in a thin bag and hang to drain for 24 hours. Then mix thoroughly with vinegar, sugar, mustard seed, celery seed and cayenne pepper. Do not cook or heat this mixture. It keeps perfectly with sealing. Makes about 3 pints.
Sift flour and salt together into a bowl. Cut the cold butter and lard into 1/2-inch slices. Turn 1/2 of this into flour and cut in with a pastry blender. Add water and vinegar; blend lightly to make a stiff dough. Roll out in an oblong; dot it down the center with bits of butter and lard, then fold the left third over center. Dot this with bits of butter and lard as before, then fold right third over center. Turn so you have folded edges at top and bottom and roll again. Repeat until dough has been rolled 3 times, turning each time. Let rest in cool place for about 30 minutes, then treat as you would any pastry. This rich and flaky pastry makes a fine topping for deep dish cobblers, meat pies or creamed main dishes.
Dip each piece of chicken in mixture of butter or oleo, salt and garlic powder. Roll in crushed potato chips. Lay in shallow pan or cookie sheet. Bake at 375° for 1 hour.
Combine the water and sugar in a medium-sized saucepan. Bring to a boil, stirring often. Then boil over medium heat for 5 minutes. Remove from heat until cool, then stir in the orange and lemon juices or any other kind of juice. Pour into a small 10 x 10-inch baking pan. Cover with foil or plastic wrap and let sit in freezer undisturbed overnight.
Saute onions and green pepper in fat until onions are yellow. Add ground beef and fry until beef falls apart. Stir in remaining ingredients. Pour into a greased 2-quart casserole. Cover and bake at 350° for 1 hour. Remove cover last 15 minutes. Yields 6 servings.
In a large bowl, combine dry cake mix, 1/2 cup melted margarine and eggs. Blend well. Spread on bottom of a greased 13 x 9 x 2-inch baking pan. Spoon apple pie filling evenly over batter. In a small bowl, combine brown sugar and cinnamon; cut in 1/4 cup softened margarine and stir in nuts. Sprinkle over pie filling. Bake at 350° for 50 minutes or until cake springs back when lightly touched. Yield: 12 generous servings.
Cream eggs and sugar until fluffy. Add pumpkin, soda, spices and flour. Pour into a greased and floured cookie tin. Add as many chopped nuts on top as you like and bake at 375° for 15 minutes. Have a clean towel (dish towel fine) sprinkled with powdered sugar ready. As soon as you remove cake from oven, turn onto towel and roll up like a jelly roll. Let cool completely and unroll; fill with Cream Cheese Filling.
Put milk into one-quart bowl. Add eggs, sugar, salt and vanilla. Beat with electric mixer until smooth. Pour equal amounts into five (6 ounce) microwave custard cups. Sprinkle with nutmeg. Arrange cups in circle in oven. Cook on Defrost for 9 to 12 minutes. Remove each custard cup as it begins to bubble or becomes almost set in center. Let stand 5 minutes before serving. Serve warm or cold.
Melt butter; whisk in flour. Cook over medium heat until it bubbles. Stir in mustard, sugar and milk. Cook over low heat until thick and smooth, stirring constantly. Remove from heat. Add vinegar; whisk until smooth. Pour into glass jar and refrigerate. Good on any kind of sandwich. Yields 3/4 cup.
Grease and flour two layer cake pans. Melt marshmallows over hot water. Add 1/2 cup hot water and mix until smooth paste; cool. Add sugar and whip until creamy. Add sour cream and stir. Fold in flour, soda and salt mixture. Add beaten eggs. Pour into prepared pans. Bake at 350° for 30 to 35 minutes or until tests done. Frost as desired.
Sift dry ingredients; cream oleo and sugar. Add eggs, one at a time with flour mixture. Add flavorings, chopped fruits and nuts. Reserve 1/2 cup flour for fruits and nuts to roll around in to keep from sticking together. Bake at 250° in loaf pan for 2 1/2 to 3 hours.
Combine the ingredients; cook over medium heat until bubbly. Stir occasionally. Cool. Cover surface with plastic wrap. After cooled, stir in 1 cup mayonnaise.
Layer in 9 x 9-inch pan in order given. Bake 25 minutes at 350°. Cut in squares.
Mix melted margarine and crushed graham crackers; spread in the bottom of 13 x 9-inch baking pan. Sprinkle with chocolate chips. Sprinkle with coconut and chopped nuts. Pour milk on top of preceding. Bake at 350° for 1/2 hour.
Heat oil. Take can of biscuits and open. Use your fingers to pull apart a hole in middle of biscuit. Drop in hot oil and turn when brown. Take out and drain on paper towel. Mix maple flavor, confectioners sugar and a little milk to make a glaze. Now, get the riders up for the horse show.
Cook pinto beans until done. In a frying pan, brown ground round, onion and garlic. Add to the pinto beans. Add tomato sauce and seasonings. Salt to taste. Simmer about 2 hours or until it is thick. Serve alone with crackers or with tacos, tamales or hot dogs.
Cut meat into serving size. Flour, salt and pepper on one side. Pound with mallet to tenderize. Repeat the procedure to the other side. Brown in oil. Mix soups and water together. Place meat in casserole. Pour soup mixture over meat. Cover; bake at 350° for 2 hours.
Toss first 5 ingredients together. Turn into buttered oblong baking dish. Top with 1/2 cup partially cooked bacon and 1/4 cup sliced stuffed olives. Bake at 325° for 1 hour. Yields 12 servings.
Steam cut up, unpeeled zucchini for 8 to 10 minutes. Cook hamburg with onion, garlic and salt. Add Ragu sauce. Layer squash, cheese and hamburg in casserole. Bake 1/2 hour in a 350° oven.
Layer onions, potatoes, fish and seasonings until out of fixings. Add low sodium V-8 juice. Bring to boil and simmer until done.
Peel, core and dice the apples. You can use any type of apple that you like, but Cortlands, Gravensteins or Macs will do very well. Mix and match your apples to get different flavors. Place the apples in a deep 8 x 8 inch baking dish. Sprinkle the water and lemon juice over the apples. Cut up the 2 tablespoons of butter and place in among the apples.
Melt oleo, then dip out 2 tablespoons and keep for batter. Add apples to oleo and mix well. Mix in 1/2 cup brown sugar with apples. I mix it all together in a square baking dish. Cover with cinnamon well.
Mix first three ingredients and press in bottom of dish. Mix next three and spread on pretzels. Drain juice from pineapple. Mix with sugar and cornstarch and cook until thick. Cool. Add pineapple to mixture and spread on cream cheese mixture.
Heat beans with taco seasoning in small saucepan. Grease 9-inch pie plate. Pour beans into pie plate. Top with sour cream. Spread cheese evenly over top. Heat in 350° oven for 20 to 25 minutes. Serve with tortilla chips.
Prepare frosting mix using 1/3 cup boiling water. Blend thoroughly and beat at high speed until stiff peaks form that bend slightly. Fold in flour, coconut and almond extract. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 325° for 10 to 12 minutes. Do not overbake. Remove from cookie sheet immediately. Makes approximately 3 1/2 dozen.
Preheat oven to 350°. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly. Makes 16 servings.
Melt butter in skillet over low flame. Add chicken to skillet. Cook over medium flame (uncovered) approximately 7 to 10 minutes. Add salt and pepper. Lower flame; add 1 slice of tomato and 1 slice of bell pepper on top of each breast. Place 2 slices of cheese over tomato and bell pepper on each breast. Cover skillet until cheese is melted. Be careful not to overmelt. Serves four. Great with rice or noodles. For lemon flavor squeeze lemon before serving.
Boil Steen's syrup and salt over low heat, stirring constantly. When few drops tested in cold water become brittle, add butter. Pour over the popped corn. Mix and shape into a large ball.
Melt butter in skillet. Saute peppers and onion. Stir in rice. Add water, salt and shrimp. Bring it to a boil and cook 5 minutes. Stir in soup. Heat through, stirring often. Sprinkle with chopped parsley. Makes 4 to 6 servings.
Preheat oven to 350°. Mix cake mix as directed and pour half the mixture in greased 12 x 15-inch pan. Bake for 15 minutes. Melt caramels in butter and milk on stove or microwave, then pour over cake. Sprinkle chocolate chips and nuts on top; pour rest of cake batter on top and bake 20 to 25 minutes. It's good!
Grind all peppers and onion in food processor. Drain juice. In separate bowl, mix Sure-Jell, sugar and vinegar. Stir thoroughly and add ground peppers and onions. Bring to a boil (hard boil). Once at hard boil, boil 60 seconds. Remove from heat and stir in 6-ounces Certo. Skim bubbles and seeds if any. Ladle into jars to almost top. Seal or use paraffin seal.
Boil shells; drain. Brown ground beef with onion and garlic. Take off. Add egg, bread crumbs and Mozzarella cheese. Add salt and pepper, if you like. Pour 1/4 cup of Ragu in bottom of baking dish. Stuff each shell with meat mixture. Place in baking dish. Pour remaining Ragu over the shells. Sprinkle Parmesan cheese on top. Cover dish. Bake 30 minutes at 350°. These can be made ahead and refrigerated.
Wash and clean cucumbers. Cut in quarters lengthwise. Pack in clean jars. Add 2 heads of dill to each jar and hot peppers, if used. Mix water, vinegar and salt; bring to boil. Pour into jars over cucumbers.
Preheat oven to 400°. Mix all ingredients, except lemon slices and shrimp. Pour 1/2 cup sauce to cover bottom of baking dish and arrange layers of shrimp and lemon. Leave 1-inch headroom. Pour remaining sauce over shrimp. Bake, uncovered, stirring once, until shrimp are cooked, about 15 to 20 minutes. Serve with French bread and dip shrimp in bread.
Crush cookies. Cream together cream cheese, powdered sugar and butter. Combine pudding mix and milk. Put layer of cookies, layer of cream cheese, sugar and butter mixture, then layer of pudding mix and layer of Cool Whip. Repeat layers.
Mix together soups, mayonnaise, lemon juice and curry powder and add to the cooked chicken. Spray a 9 x 13-inch baking pan with Pam. Add broccoli; pour chicken mixture over the top. Top with Ritz crackers and melted butter and bake 1/2 hour to 45 minutes at 350°.
Blend all ingredients except parsley and onions and store in refrigerator. In a food processor or by hand, chop fine the parsley and onions. Add to liquid mixture and you've got yourself a zesty vinaigrette dressing that can also be used to marinate meats and vegetables.
In a large saucepan, make white sauce. Add spinach, onions, celery and rest of seasonings. Add noodles. Mix well. Grease a 3-quart casserole. Cover the dish with noodles and sauce. Top with chicken, then grated Monterey Jack cheese. Bake at 350° until bubbly, about 25 minutes. Serves 10 to 12.
Pour can of fruit or pie filling in oblong cake pan. Sprinkle entire package of cake mix (dry) on top. Do not stir. Cut butter into thin slices and layer over cake mix. Bake at 375° for 30 to 40 minutes until golden brown.
Mix cookie crumbs with butter in bowl. Reserve 1/2 cup crumb mixture; press remaining crumbs into 9 x 13-inch dish. Combine pudding and milk. Add cream cheese and Cool Whip. Pour over cookie mixture. Top with remaining crumb mixture; chill.
Brown sausage with onion. Drain grease. Add soup, undiluted. Heat until warm. Serve with chips.
Brown hamburger; drain grease. Add other ingredients and simmer 1 hour. Serve on hamburger buns.
Sift flour, baking powder, baking soda and salt onto wax paper. Beat shortening, butter and sugar in medium bowl until smooth. Beat in egg, vanilla and peanut butter. Work in dry ingredients until dough is well mixed. Divide dough in half. Wrap each half in plastic wrap. Chill several hours or overnight. Roll dough into 1-inch balls and place 3-inches apart on lightly greased cookie sheets. Flatten by scoring tops in a crisscross pattern with tines of a fork. Dip fork each time in cold water to prevent sticking to the dough. Bake cookies at 350° for 10 minutes or until lightly browned. Transfer at once to wire racks to cool. Store in container with tight fitting lid.