HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs; add sugar and oil. Then add vanilla. Sift together and into egg mixture, flour, baking powder and salt. Beat gradually, adding nuts. Grease cookie sheet. Divide dough into 3 "loaves" on sheet (or use 2 sheets). Bake at 350° for 20 to 30 minutes. Slice diagonally while hot. Sprinkle cinnamon and sugar over top. Return to oven 5 to 8 minutes. Keeps well and stays crisp if packed in tins.
Pour water over oats. Let stand 20 minutes. Mix in brown sugar, white sugar, shortening and eggs. Add to oatmeal. Mix in flour, soda, salt, nutmeg and cinnamon. Put in greased and floured cake pan, 13 x 9-inch. Bake at 350° for 35 minutes.
Mix first 3 ingredients in a casserole dish, then lay the chicken in the sauce. Bake at 350° for 1 hour. Enjoy! Good with rice.
Sift dry ingredients into bowl. Add orange peel, pecans and apricots. Mix with fingers to coat. Beat apricot juice, orange juice and egg with wire whisk. Pour liquid into dry ingredients; do not overmix, just fold until blended. Add margarine; mix. Spoon into buttered and floured loaf pans. Place on table with thump to expel air bubbles. Bake at 350° for 1 hour or until bread tests done. Remove from oven. Cool 5 minutes. Loosen sides with knife and turn onto rack.
Grease square baking pan (9 x 9 x 2-inch). Heat candy coating in 3-quart saucepan over low heat, stirring constantly, until melted. Stir in peanut butter until well blended. Pour over cereal in large bowl; toss until cereal is well coated. Press in pan. Heat jelly and water in saucepan over low heat, stirring frequently until jelly is melted. Drizzle over mixture in pan. Refrigerate until chilled, about 1 hour. Cut into bars. Makes about 24.
Make 2 large flat patties of the hamburger. Place a pineapple ring between the patties. Seal edges of patties. Bake, fry or grill. Combine brown sugar, ketchup, mustard in small saucepan and simmer. Boil noodles according to package directions. Drain. Add butter and poppy seed. Stir gently.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Pour in melted butter. Stir in chips and walnuts. Pour into pie shell. Bake 1 hour. Top with whipped cream. Freezes well.
In large saucepan, bring an inch of unsalted water to a boil. Add the green beans and cook, covered, for 6 or 7 minutes or until just tender. Drain in a colander. Rinse under cold running water to stop the cooking and drain again. In the same saucepan, melt the margarine over moderate heat. Return the beans to the pan and toss for 2 to 3 minutes or until heated through. Add lemon juice, pepper and dill. Toss again and serve. Serves 4.
Spread on an oblong baking sheet and bake at 350° for 35 minutes or until brown. Ice with powdered sugar frosting.
Fry potatoes until done in a 10-inch skillet. In separate skillet, fry bacon; drain and crumble. Drain potatoes, then pour egg mixture over top of fried potatoes. Place in preheated 350° oven for 8 or 10 minutes, until eggs are set. Take from oven. Place shredded cheese over egg-potato mixture. Add bacon to top of casserole. Place in oven for 8 to 10 minutes, until cheese is melted. Serves 8 to 10.
Mix broccoli, cauliflower, onion, sunflower seeds, raisins and bacon bits. Mix mayonnaise, vinegar and sugar. Pour over other ingredients. Refrigerate.
Melt butter or margarine in medium saucepan. Add brown sugar and mix together thoroughly. Heat to boiling, then cook for 1 minute, stirring constantly. Remove pan from heat and add miniature marshmallows. Stir until they are melted and mixture is smooth. Put 2 cups sifted powdered sugar into mixing bowl. Add cooked mixture and vanilla; mix for 30 seconds on low speed, then beat until smooth and creamy. Ice cake while frosting is still a little warm. Makes enough to frost 2 layer cakes or a 9 x 13 pan cake.
Combine all ingredients. Simmer in covered pot for 1 hour. Uncover and cook until thick.
Grease a cookie sheet. Cut the dough into 16 equal pieces. With the palm of your hand, flatten each piece into a 3-inch square. Place a few raisins or jelly beans in the center; bring up the dough edges around the filling and pinch them together, forming an egg shape. Place pinched side down on cookie sheet. Brush the rolls with the egg. Cover with plastic wrap; put in a warm place and let rise until double in size. Sprinkle tops of the rolls with colored sugar. Bake at 350° for 15 to 20 minutes.
Peel, core and slice apples. Add 1/2 cup sugar (reserve remaining 1/2 cup sugar), cloves, cinnamon and lemon juice, mixing well. Pour into buttered casserole. Then mix the flour, remaining 1/2 cup sugar, oatmeal and butter to crumbly consistency in a separate bowl. Add nuts, then sprinkle mixture over apple mixture in casserole dish. Bake 35 minutes at 350° or until apples are tender and crust browned. Serve with ice cream or whipped cream while hot.
Saute the onion and garlic in olive oil. Add Italian seasoning and white wine. Add tomatoes and chicken broth. Simmer for 10 minutes. Add beans and salt and pepper.
Wash and pat dry rabbits. Cut rabbits into quarters. Salt and pepper rabbits. Dust with flour and brown in oil. Reduce heat to low. Add water and simmer 45 minutes or until rabbit is tender. Thicken liquid in pan and serve over cooked rice.
Saute ground beef and onions in a small amount of fat in cooking pan or a chafing dish until meat is well browned. Stir in condensed soup, sour cream, salt and pepper. Cook, covered, over direct heat of chafing dish until thoroughly heated.
In blender or with electric mixer, blend together all ingredients except the oil. Gradually add oil, beating constantly, until mixture thickens. Store in covered jar in refrigerator. Yield: 2 cups. Approximate calories/serving: 1 tablespoon = 95.
Combine cornmeal and flour in bowl. Cut in shortening until mixture resembles coarse crumbs. Blend in enough milk to make soft dough. Put onto floured board and knead gently 30 seconds. Roll out 1/2-inch thick. Cut out with 2-inch biscuit cutter or sharp knife. Place on ungreased baking sheet. Bake in preheated 425° oven for 10 to 12 minutes or until lightly browned.
Beat eggs until thick; gradually add sugar and blend well. Add oil and beat. Add dry ingredients, carrots and nuts. Pour into a greased and floured 9 x 11-inch pan. Bake at 350° for 50 to 60 minutes.
Make syrup by boiling together sugar and 2 cups water for 10 minutes. Add tea and juices. Chill 2 to 3 hours. Strain if desired. Add cherries and their juice, 3 gallons water and ginger ale. Pour over block of ice in punch bowl or over ice cubes. Serves 75.
Heat oven to 350°. Grease loaf pan. Cream shortening and sugar until fluffy. Add eggs, pumpkin and water. Blend in flour, soda, salt, powder, cinnamon and cloves. Stir in nuts. Bake 70 minutes. Makes 1 loaf.
Combine bread crumbs and butter. Place 1/3 of mixture in 1 1/2-quart casserole. Combine apples, sugar, cinnamon, nutmeg and lemon rind. Toss together until apples are well coated with sugar mixture. Spoon 1/2 of apples over bread crumbs in casserole. Layer with more bread crumbs and apples, reserving 1/3 of crumbs for top. Pour 1/4 cup of water over. Cover and bake at 375° for 35 minutes. Uncover and brown for 5 minutes. Serve warm with cream.
Mix together soda, salt, cornmeal, flour, jalapenos, eggs, buttermilk and heated bacon grease. Pour 1/2 of this mixture into a skillet or pan. Top with Mexicorn and 3/4 pound Cheddar cheese. Layer on remaining cornmeal mixture. Bake at 350° for 20 minutes. Remove from oven. Top with remaining cheese. Return to oven for 10 minutes or until brown.
Cook chicken and green pepper in hot oil until well browned, about 10 minutes, turning occasionally. Stir in spaghetti sauce, wine and 1/4 cup water. Heat to boiling. Cover and simmer 10 minutes. Serve over spaghetti. Serves 4.
Thaw strawberries. Dissolve Jell-O in 1 1/2 cups hot water. Add strawberries; let cool. Add pineapple, bananas and nuts to Jell-O mixture. Spread about half of Jell-O mixture in bottom of dish. Put in refrigerator until set. Spread sour cream over gelatin mixture, then layer remaining gelatin mixture. Refrigerate until ready to serve.
Cook tortellini 5 minutes less than package directions indicate, as liquid will be absorbed from this recipe. Drain well and place in bottom of lightly greased 8 1/2x11-inch casserole dish. Grate 4 oz cheese and spread over pasta. Cut chicken breasts into small cubes and roll in flour. Brown in margarine. Remove chicken from pan and cook onions in same pan until transparent. Add bouillon, chicken broth, sugar and mushrooms. Bring to a slow boil and cook for 5 minutes. Add remaining 4 oz of cheese and continue cooking until cheese is melted. Add sour cream and blend well. Place the chicken pieces over the tortellini in the pan. Pour sauce over chicken and cover with foil. Bake 45 minutes at 300 degrees. Can be made ahead and refrigerated. Serves 6-8.
Heat oven to 375 degrees. In large mixer bowl combine all ingredients except flour and raisins. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Add flour; continue beating until well mixed (1 to 2 minutes). By hand, stir in raisins. Drop dough by rounded teaspoonfuls 2-inches apart onto greased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Makes 4 dozen.
Mix clams, breadcrumbs, spices and butter all together with the juice of clams and place in a pie pan. Sprinkle with Parmesan cheese and shredded Mozzarella. Bake at 350° for 20 minutes or until cheese melts. Serve hot with Doritos or crackers.
Blend all ingredients. Separate into two balls. Roll in chopped pecans. Wrap in foil and chill. Serve with chips and dips.
Brown beef and onions; drain. Stir in salt and pepper. Spread beef in 10-inch pie pan. Sprinkle with cheese. Beat remaining ingredients 1 minute with hand beater. Pour into pie pan. Bake until golden brown at 400°.
Put all ingredients in bowl, mix well. Pour in buttered casserole. Bake in a 350° oven for 40 to 45 minutes or knife comes out clean.
Cream butter, eggs and cream. Add dry ingredients, prunes and juice. Bake in two layers in 350° oven for 25 minutes or until done. Frost tops of layers with whipped cream.
Melt margarine. Add onion and mushrooms; saute. Add soup and cheese. Add broccoli; stir. Makes a large bowl of dip.
Freeze ice in any desired shape and place in bottom of punch bowl, then pour chilled juices over ice. Add broken up sherbet just before ready to serve. Serves about 30.
Mix well. Stir 1 tablespoon into a cup of hot water (or to taste).
Mix oil, sugar and beaten eggs. Add remaining ingredients. Bake at 350° for 1 hour. Serve warm with Cool Whip or whipped cream.
Cook chicken breasts until tender. Remove meat from bones and cube. Add rest of ingredients and heat in oven until warm, not hot.
Combine salt, pepper and flour. Coat beef in flour mixture. Brown beef in oil until well browned on all sides. Add onions, mushroom pieces, paprika and beef broth. Cover and cook over low heat for 1 1/2 hours or until meat is tender. Shortly before serving, add sour cream to meat mixture and cook over low heat until heated through; stir constantly. Serve over noodles or rice. Makes 6 servings.
Into 2 1/2 cups hot applesauce, stir the soda. Cool, then add pineapple and stir. Mix all remaining ingredients; stir into the applesauce mixture. Mix well. Bake in large tube pan, which has been well-greased and lined with brown paper (grease both sides of paper). Bake at 375° for 10 minutes; turn oven back to 275° for 1 hour and 50 minutes.
Divide pie filling among the crust. Top with whipped topping and chocolate sprinkles.
Mix together; shape into balls and roll in cinnamon. If desired, press a walnut half on top. Store in refrigerator.
In a large bowl (4 quart size), coat mostaccioli with oil. Drain off excess. In a small bowl, combine vinegar, sugar, salt, pepper, garlic powder, mustard, pimento, parsley, onion and cucumber. Mix with mostaccioli. Cover and refrigerate for 2 or 3 days, stirring occasionally.
Heat pineapple in saucepan. Add gelatin and stir well, but do not let harden. Cream the cream cheese with a little milk. Whip cream (2 packages of Dream Whip or one 8-ounce Cool Whip may be used). Add cream cheese to pineapple mixture. Mix thoroughly. Put in mold or bowl and let harden.
Melt oleo; add Worcestershire sauce and Tabasco sauce. Pour over cereals and dry ingredients. Then add the spices turning cereal while you are adding the spices. Place in low 225° oven for 2 hours, stirring every half hour.
Mix all ingredients and chill. Serve with raw carrot sticks, celery, onions, peppers, radishes, cauliflower and any raw vegetables.
Peel and cut up apples into chunks and combine with other ingredients. Pour into an unbaked deep dish pie shell.
Mix crabmeat and cream cheese. Form in a ball. Cover with cocktail sauce. Serve with your favorite crackers.
Melt butter. Pour in onion over butter. Add 1 can water; sprinkle in 1 cup rice. Bake in a 350° oven for 45 minutes.
In a large skillet, melt margarine. Add meat, onion and garlic. Cook until meat is brown. Drain off grease. Stir in flour, then add soup, mushrooms, salt and pepper. Simmer 10 minutes over heat. Stir in sour cream. Heat to serving temperature. Serve over buttered noodles. Serves 6.
Mix vinegar, salt, pepper, Mazola oil and sugar and pour over beans. Mix real good. Chill overnight.
Combine sugar, flour, spices and dash of salt. Mix with apples. Fill pie crust with apple mixture. Dot with butter. Adjust top crust, cutting slits for escape of steam; seal.
Roll out pizza dough; cut in half or the size you want. Spoon pizza sauce over dough. Top with ingredients. Bake at 425° for 10 to 12 minutes.
Put sugar, butter and water in round, glass dish. Microwave 2 minutes. Lay biscuits on top, overlapping slightly. Microwave 5 minutes. Turn out on plate.
Roll pizza dough into 12-inch circle. Fold loosely in half. Brush with oil and unfold. Layer remaining ingredients on half of the circle. Fold dough over filling. Pinch dough together. Prick top with fork. Bake until golden brown for 20 to 25 minutes.
Melt the margarine in 5-quart pan over medium heat. Cook onions, bell pepper and garlic in margarine about 5 minutes. Add flour; stir constantly until bubbly. Remove from heat. Add remaining ingredients (except shrimp, rice and parsley). Break up tomatoes, heat to boiling and reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally.
Melt chips in saucepan; add noodles. Mix well; drop on waxed paper by the spoonful and let cool.
Break eggs into bowl and whisk with fork. Add milk, salt and black pepper and stir until all ingredients are combined. Allow egg-and-milk-mixture to foam and become frothy. In heavy 10-inch skillet, heat oil and add ginger and fry for 10 seconds, then add onions and fry for 1 minute, until soft. Add coriander and then turmeric. Pour in beaten egg mixture and top with fresh chili. Reduce heat and stir with rubber spatula. Sprinkle with cumin and serve. Garnish with tomatoes and fresh coriander.
Core cabbage; run hot water into cored area to help in removing 8 outer leaves. Set 8 leaves aside. Chop remaining cabbage (about 6 cups) and place in baking dish; sprinkle lightly with salt. Cut about 2 inches of the heavy vein out of reserved cabbage leaves. Boil leaves until limp, about 3 minutes. Drain; set aside. Beat egg with fork.
Mix milk, beaten egg, salt, Worcestershire sauce and cheese. Pour 1/2 can onion rings in cooked shell. Pour egg and cheese mixture over onion rings. Add crumbled bacon and remaining onion rings. Bake for 25 to 30 minutes at 350°.
Preheat oven to 350°. Cream butter, sugar and vanilla. Add flour; mix well. Stir in crushed chips and nuts. Combine thoroughly. Form into one-inch balls. Roll in colored sugar. Place on ungreased pan; flatten with bottom of glass dipped in sugar. Bake for 14 to 16 minutes, until lightly brown on edges.
Brown hamburger with onions; drain fat. Add rest of ingredients in ovenproof dish and cook in 350° oven until vegetables are tender, about 1 hour.
Combine all ingredients. Heat; do not boil. Serve. This is a quick, easy meal and is very tasty.
Butter 8 x 12-inch pan. Layer potatoes and onion. Add salt and pepper. Dot with butter. Pour milk over potatoes. Pour green beans over potatoes.
Put all ingredients in blender. Run on high until onion is liquified. Chill. Makes 1 1/2 cups.
Combine sugar, 1 stick of margarine, flour, eggs, chocolate syrup, salt and vanilla. Mix well and put into a well-greased 9 x 13-inch pan for 30 minutes at 350°. Cool.
Preheat oven to 450°. Sift flour, sugar, baking powder and salt together. Mix with corn meal. Combine egg, oil and milk. Add dry ingredients to egg mixture, mixing just until well blended. Do not beat. Fill 12 greased muffin cups 2/3 full. Bake for 15 minutes.
Brown meat and onions; drain. Stir in barbecue sauce. Set aside. Heat oven to 375°. Unroll crescent roll dough on cookie sheet. Overlap long sides. Seal perforations. Pat to form a 15 x 13-inch rectangle. Spread meat mixture in a 4-inch wide strip down center of dough to within 1-inch of dough edge. Top meat with cheese slices. Fold shorter sides of dough 1-inch over filling. Bring long sides over filling, overlapping it. Pinch edge to seal. Sprinkle with sesame seed. Bake at 375° for 20 to 25 minutes or until golden brown. Let stand 5 minutes before slicing into 6 pieces.
Heat oven to 375°. Sift flour with soda, salt and cinnamon; stir in oats. Combine egg, brown sugar, oil, milk, vanilla and raisins. Add to flour mixture.
Soak bread crumbs in milk. Saute onions in margarine. Combine bread crumbs, milk and onions with all other ingredients except gravy.
Mix bread crumbs and margarine; brown meat on medium heat. Add onions. Cook until tender, not brown. Add next 9 ingredients. Stir in noodles. Pour into 2 buttered casseroles. Sprinkle top with toasted bread crumbs. Bake at 350° for 20 minutes. (Can be frozen for use later, when cooled.)
Beat eggs; blend in butter, flour, vanilla, salt, sugar and syrup. Add pecans; pour into pie shell. Bake in preheated 425° oven for 10 minutes. Reduce oven temperature to 325°; bake 40 to 45 minutes longer.
Preheat oven to 350°. Cut eggplant into 1/4-inch rounds. Cut zucchini into strips. Steam veggies 5 minutes or just until tender. Drain.
Mix all ingredients together. Put in unbaked pie shell and bake 10 minutes at 375°. Reduce heat to 300° and bake 30 minutes more.
Melt cheese in soup and milk. Cook sausage and drain. Cook noodles. Toast 3 slices bread. Mix soup mixture and cooked noodles. Add drained sausage. Crumble toasted bread and spread on top of dish. Pour melted oleo over top of toasted bread. Bake at 350° for 15 to 20 minutes.
Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly, for 10 to 12 minutes or until thickened. Remove from heat. Stir in vanilla. Spread small amount of custard on bottom of 1 1/2-quart casserole. Cover with layers of wafers and sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard, making layers of each, ending with custard. Beat egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff. Spoon on top of custard. Bake at 350° for 15 to 20 minutes or until browned.
Drain all beans well. In large bowl, combine the beans and set aside. In quart jar, combine the remaining ingredients. Cover and shake. Thoroughly pour over beans. Mix together gently. Chill overnight or for several hours.
Simmer all ingredients about 30 minutes. Put crushed Fritos on top and top with grated cheese. Bake until cheese melts.
Grease ovenproof microwave dish, then put 1/3 potatoes in bottom, then 1/3 ham. Sprinkle that with 1/3 of onion. Mix flour, pepper and salt. Sprinkle 1/3 over ingredients in dish. Repeat layers 2 more times. Top with cheese. Pour milk over all. Cover with plastic wrap; vent that on one side. Microwave on High 4 minutes. Rotate and turn, then microwave on High 2 minutes. Remove plastic. Microwave on High 2 to 4 minutes or until potatoes are tender. Serves 2 (only 382 calories).
Grease baking dish with margarine. Add vegetables, salt and pepper. Cover with 1 cup hot water and stir. Empty can of Bunker Hill brown gravy and sliced beef on top of mixture. Do not stir. Bake in oven 75 minutes at 350°. If using canned vegetables, reduce time to 50 minutes.
Mix well and pour into greased tube pan. Bake at 350° for 40 minutes. While it is baking, melt in saucepan baste for cake.
Cut chili for easier melting. Into large saucepan, add stewed tomatoes, gravy, tomato sauce and soup, thinning mixture with a couple of soup cans of water. Simmer this mixture. Brown beef and onions. Add seasonings and mashed garlic (finely). Add meat mixture to sauce. Cook noodles in salted water with few drops of oil; drain and rinse noodles. Add a little butter to noodles; fold noodles into sauce and meat mixture. Sprinkle with cheese.
Mix ingredients and pour into two layer cake pans. Bake at 350° for 30 to 35 minutes.
Mix flour, Crisco and other dry seasoning until like meal. Mix yeast and warm water; set aside, then add with buttermilk to flour mixture, until stiff dough. Let rise or as biscuits, freeze or keep in refrigerator 2 weeks.
Saute garlic, hot pepper flakes and rosemary in olive oil on low until garlic is lightly browned. Take the spices out of the pan and put them in blender with the can of tomatoes. Add the blended spices and tomatoes back in with the oil. Cook on medium for 10 minutes. Add tomato sauce and paste. Cook on low for 30 minutes. Add sweet basil and cook as long as you like.
Mix well. Spoon into muffin pans. Let rise 35 to 40 minuites before baking. Bake at 350° until golden brown. Will keep up to 2 weeks in refrigerator.
Bake potatoes at 350° for 1 to 1 1/2 hours. Meanwhile, in large skillet, brown ground beef with 1/2 cup onion and drain. Stir in chili powder, garlic powder, pepper, tomatoes and kidney beans. Simmer, uncovered, 20 minutes; stir occasionally. To serve, cut and break open baked potatoes. Top with meat mixture, yogurt or sour cream, cheese and green onions.
Brown 209 in hot oil. Blend in flour, seasoning, catsup, water and celery. Cook until celery is tender, stirring constantly for about 5 minutes. Add cheese and leave on stove until melted. Split buns and remove some of the soft centers. Fill with mixture and toast in oven. Serve immediately.
Press raspberries through a fine sieve. Discard seeds. Put juice into a small saucepan and bring to boil over moderately high heat. Stir water and cornstarch together. Stir into raspberry juice and cook, stirring constantly, until mixture thickens. Taste and add sugar, if desired. Makes about 2 cups sauce. Hint: Chambord (raspberry liquor can be substituted for water).
Cut fish into pan size pieces. Mix egg and milk in bowl for batter. Dip fish in egg batter and roll in mixture of meal, salt and pepper. Deep-fry in hot fat until browned.
Mix soup and water until it evens out, then add mustard, dressing, ground beef, onion and garlic powder. Form into loaf and bake 45 minutes to 1 hour at 375°.
Mix all ingredients together in a large bowl. Store covered in refrigerator up to 6 weeks. Spoon into muffin tins 1/2 full. Bake at 400° for 15 to 20 minutes.
Preheat 350° oven. Lightly grease 10-inch deep pie plate; set aside. Toss spaghetti with oil. Mix beaten eggs and shredded Parmesan cheese. Stir into spaghetti. Pour spaghetti mix into pie plate and form spaghetti into a crust, lining sides and bottom. In the middle of spaghetti, put the Ricotta and Cheddar cheese mixture, then top with spaghetti sauce. Bake, uncovered, 25 minutes. Top with Mozzarella cheese and bake 5 minutes more or until cheese is melted. Remove from oven and sprinkle with dry Parmesan cheese. Cool about 10 minutes. Cut into wedges. Serves 6.