HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend oil, sugar and vanilla in a mixing bowl. Add eggs; beat well with a spoon. Combine flour, cocoa, baking powder and salt. Add to egg mixture, mixing until well blended. Stir in nuts. Spread in greased 9 x 13-inch pan. Bake at 350° for 25 minutes.
Empty cans of soup in saucepan. Add water or milk and mix well. Partially cook broccoli as package directs and add to soup. Simmer on medium heat until soup is smooth and creamy.
Blend all ingredients gently. Bake in greased pan at 425° until brown and crusty on top.
Mix first 5 ingredients together. Spoon over 8 ounce cream cheese block. Spread on crackers.
Stir the shortening to soften. Gradually add sugar, creaming until light and fluffy. Add egg and molasses; beat thoroughly. Sift together the dry ingredients; add to molasses mixture alternately with boiling water, beating after each addition until smooth. Bake in greased 8 x 8 x 2-inch pan in moderate oven, 350°, for about 45 minutes. Serve warm. Cut in squares and top with whipped cream.
Dissolve yeast in warm water in large bowl. Add sugar, shortening, egg, salt and 3 cups flour. Beat until smooth, about 2 minutes. With spoon, beat in remaining flour. Chill 2 hours before making out rolls. (Can be kept in refrigerator for 1 week.)
Combine flour and seasonings and sprinkle on beef cubes. Brown in hot fat. Add tomatoes, onions, vinegar and molasses. Bring to boil. Simmer for 2 hours then add carrots and raisins. Cook for 30 more minutes. Serve with rice or mashed potatoes. This dish can be made in a crock-pot.
Wash rice; let drain. Fry onions in oil to brown. Remove and fry rice golden brown. Add all ingredients; simmer for 30 minutes. Makes 2 servings.
Set power select at Medium-high. Combine all ingredients and shape into 1 1/2-inch meatballs (about 20). Arrange in oblong baking dish and heat 7 1/2 to 8 1/2 minutes, draining liquid and rearranging meatballs once.
Mix soup with cream cheese (will be thick) and pour over chicken. Crumble crackers; mix with butter and spread over chicken. Bake at 350° for 30 minutes. Serves 4 to 6.
Place half and half, sugar and chocolate in a 4-cup microwave-safe measure. Cover loosely with waxed paper and microwave on High for 3 to 4 minutes, stirring twice, until chocolate is melted. Stir in butter, nuts and extract. Pour into glass jar and refrigerate. Makes 2 cups.
Bring orange juice to boil in saucepan over medium heat. Remove. Add jello, sugar and lemon rind. Stir until jello is dissolved. Chill mixture until it is the consistency of an egg white. Stir in buttermilk; mix well. Fold in blueberries; pour into an oiled 6 cup mold. Refrigerate until set. May be unmolded onto lettuce leaves.
Dissolve yeast in water. Add salt and oil. Stir in flour to form one lump. Allow dough to rise for approximately 20 to 25 minutes. Press dough onto pizza pan, top with your favorites, and bake at 350° for 18 to 20 minutes.
Grease cookie sheet with Crisco; sprinkle with flour. Mix ingredients into cookie batter. Drop 2 large tablespoons to each cake. Bake at 400° until light brown.
Make graham cracker crust to fit into 9 x 13-inch pan (don't cook). Mix egg yolks, 6 tablespoons sugar, lemon rind and 2 tablespoons lemon juice together in large bowl; set aside. Beat together until stiff the 2 egg whites and 4 tablespoons sugar. Fold into large bowl mixture; set aside. Add 3 tablespoons lemon juice to chilled milk; beat until thick and fold into mixture. Pour into crust and freeze until firm.
Put ground beef in a large bowl and crack in at least 2 large eggs, depending on amount of meat being used. Add some finely chopped onion, green pepper and garlic; then add bread crumbs, just enough to hold together when trying to roll into balls. Too much bread crumbs will make meat balls dry. Brown meat balls or just roll and drop into spaghetti sauce.
Combine all ingredients into long rolls; sprinkle with chili powder. Serve with crackers.
Break crackers in pieces. Mix with dry ingredients. Beat egg whites very stiff and fold into dry ingredients. Bake in greased square pan for 30 minutes at 350°. Serve with whipped cream or ice cream.
Mix ground meat and onion; brown. Drain fat. Combine the other ingredients and simmer for 30 minutes.
In pan, brown sausage. Add carrots, seed and butter. Cook until tender. Stir in remaining ingredients; bring to boil. Reduce heat; stir often. Serves 8 cups.
Mix thoroughly; form into balls. Put into baking dish. Cover with your favorite gravy or sauce and bake 20 to 30 minutes at 350°. This makes good spaghetti and meat balls. Cover with spaghetti sauce and bake.
Place fish in baking dish. Combine remaining ingredients and pour over fish. Bake at 375° for 10 minutes or until fish flakes. Serves 2.
Combine first 4 ingredients. Add mayonnaise to chicken mixture, adding just enough to moisten. Cover and chill. Makes 4 servings.
Place all ingredients in steam kettle. Bring to a boil. Reduce heat. Simmer 10 to 15 minutes or until vegetables are tender. Adjust seasoning to taste. Cut tortillas into 1/2-inch strips. Deep-fry 2 minutes or until light brown. Serve soup in bowl. Sprinkle strips in soup.
Cook broccoli just to thaw. Drain. Mix all ingredients with broccoli except Parmesan cheese. Pour ingredients into pie shells. Top with 1/4 cup Parmesan cheese each. Bake 40 to 45 minutes at 350°. Let stand 10 minutes. Serve. Serves 8 to 10.
Cook sausage and green onions until sausage is browned. Pour off fat. Stir in Cheddar cheese soup/sauce and water. Heat until hot and bubbling, stirring occasionally. Serve with tortilla chips.
Dissolve yeast in warm water. Add shortening, sugar and egg. Dump in flour. Let rise to double size. Knead down and make into rolls. Let rise. Bake at 350° until brown, approximately 20 minutes.
Cream eggs and sugar until smooth. Add oil and stir. Mix dry ingredients together. Add gradually to egg, sugar and oil mixture. Fold in apples, pecans and vanilla. Pour into a greased and floured 10-inch tube pan or a Bundt pan. Put in a cold oven and cook at 300° for 45 minutes.
Mix soup, milk, Worcestershire sauce and flour together well. Pour over cabbage and mix well. Pour into casserole dish and bake for 45 minutes at 350° or until bubbling. Let stand for 10 minutes. Sprinkle Parmesan cheese over it and serve.
Season chops to taste, brown chops in oil and season while browning. Remove from skillet and add vegetables and rice, stir until rice is golden brown. Stir in broth and thyme. Put in casserole and top with chops and cover. Bake at 350° for 30 to 45 minutes.
Combine sugar, butter, cocoa, vanilla, and milk. Boil until thick, remove from heat immediately, mix in peanut butter, oatmeal, and nuts. Spoon onto wax paper. Cool and enjoy!
Heat oven to 350°. Grease or flour 12-cup Bundt cake pan. Cut margarine into 1/3 cup of cake mix (dry) in small bowl until crumbly. Mix in brown sugar and nuts; reserve. Beat eggs slightly with fork; stir in sour cream. Mix in remaining cake mix (batter will be thick and slightly lumpy). Stir in blueberries. Spread 1/2 of the batter (about 2 cups) in pan; sprinkle with reserved crumbly mixture. Spread with remaining batter. Bake until golden brown, 45 to 50 minutes. Cool 10 minutes; remove from pan and cool completely. Spread with glaze. Serves 12 to 16.
Boil potatoes. Cool and cut into bite size pieces. Fry bacon. Drain and crumble.
Cut the lobster meat into large bite size pieces; place them in a bowl and add the celery. Blend the mayonnaise and cream in a small bowl, then gently combine with the lobster. Toss to mix and add salt. Arrange a bed of lettuce leaves and put the salad on top.
Mix well and add enough water to fill a gallon container. Pour in punch bowl and add a half gallon container of orange or pineapple sherbet.
Combine first 10 ingredients. Blend with electric mixer 30 seconds on low speed; beat 3 minutes on high speed. Pour into 3 greased and floured 8 inch round cake pans. Bake at 350 degrees for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, and remove from pans. Mix juice and powdered sugar. Prick holes in warm cake; pour juice mixture over cake.
Saute onion, celery, garlic, bell pepper and parsley in butter. Mix crab meat, bread crumbs, eggs, mayonnaise, mustard, salt, pepper, sugar and nutmeg; mix well. Combine sauteed vegetables with crab mixture and thoroughly mix. Put in crab shells or form patties. Dip shells or patties into mixture of egg and milk, then in bread crumbs or fish fry. Drop in hot oil and fry until hot throughout or bake in 400° oven until brown.
Lightly flour tenders; cut into small pieces. In large skillet with oil, brown meat. Add onion, garlic and oregano; cook until onion is almost done. Add salt, pepper and mushrooms. Cook 1 minute. Add 1 teaspoon flour; add wine and broth. Cook until it thickens.
Beat egg whites until stiff. Set aside. Beat egg yolks; add milk and oil with dry ingredients and beat until smooth. Fold in beaten egg whites. Spoon on hot waffle iron after spraying iron with Pam.
Put butter into a small mixer bowl. Cream for a few seconds. Stop mixer. Add sugar, salt, milk and vanilla. Beat until blended and fluffy. Add a little more sugar, if necessary, for spreading consistency.
Cook pasta according to package; drain well. Combine oil and vinegar in jar; cover and shake vigorously. In large skillet, combine cooked pasta, oil-vinegar mixture and tomatoes. Heat over low heat, tossing gently. Add parsley, basil, salt and pepper. Heat thoroughly. Sprinkle each serving with Parmesan cheese.
Mix with electric mixer. Pour into a gallon jar; do not screw lid on tight and refrigerate at least 4 hours.
Bake at 425° for 18 to 20 minutes. Perfect for No. 7 iron skillet.
Peel and cube potatoes. Grate onion, celery and carrot. While boiling, add parsley, salt and pepper. When potatoes are cooked, add milk, soup and margarine. Simmer to blend flavors.
Combine in medium bowl flour, baking powder, baking soda, salt and sugar. Then mix well in small bowl, shortening, orange juice, egg, orange zest, and almond extract. Add liquid mixture to dry ingredients, stirring just until moistened. Fold in cranberries and pour into greased loaf pan. Bake at 350° for 1 hour. Cool in pan 10 minutes and then remove and cool completely on wire rack.
Dissolve soft drink powder in water and sugar. Stir in juices and chill. Add ginger ale before serving.
Cream butter, shortening and sugar until fluffy. Add egg yolks; mix well. Add soda to buttermilk. Alternate flour and soda with buttermilk; mix well. Stir in vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Bake in 3 (9-inch) cake pans greased and floured for 25 minutes at 350°.
Bring first 3 ingredients to hard boil, boil 1 minute. Add remaining ingredients. Mix all together in large bowl and drop by spoonful on waxed paper to let cool. Pack in tin container to stay fresh.
Brown ground beef and then saute onion, green pepper and garlic powder in that, after you have drained grease. Add soup. Stir in beans. Add Worcestershire sauce, paprika and salt. Simmer for 15 minutes or put in oven for 15 to 20 minutes at 350°. At the very last, stir in sour cream.
Cream cheese should be soft. Beat the cream stiff, then add the cream cheese and salad dressing to the beaten cream and mix well. Fold in the marshmallows, pineapple, nuts and cherries. Freeze mixture in a 13 x 9-inch pan. Soften at room temperature slightly before serving.
Wash eggplant, slice into 1/2 inch slices. Do not peel. On half of the slices, place mozzarella or jack cheese. Top with 2 or 3 pepperoni slices. Sprinkle with oregano. Top with remaining eggplant halves. Combine bread crumbs and parmesan cheese on a plate. On another plate, place the eggs. Dip the eggplant on each side first in the egg and then in the crumbs. When well-breaded, place on a baking sheet. Drizzle each side with about 1 tsp. of olive oil. Sprinkle with crushed red pepper, if desired. Bake at 375° for 15 minutes. Turn with spatula. Bake for 15 minutes on other side. Serve hot, warm, or at room temperature.
Cook cake mix as instructed in sheet pan. When done, mix together creme of coconut and Eagle Brand milk. Pour over sheet cake. Let cool. When cake has cooled and absorbed liquid, top with Cool Whip. Refrigerate.
Cook macaroni; set aside. Brown hamburger. Drain. Add sliced Polish sausage and tomatoes. Cook down a little until sausage is done. Add macaroni, salt, pepper and Worcestershire. Put in casserole dish. Top with grated cheese. Heat until cheese melts.
Cut broccoli and cauliflower into bite-size. Slice onion and fix into rings. Pour dressing over salad.
Place zucchini in a colander. Sprinkle with salt and let drain 10 minutes. Combine all ingredients, except corn meal; add that last. Grease pan well. Bake at 350° for 30 to 35 minutes. Stick knife into bread. If it comes out clean, bread is done.
Put canned cream in freezer 1 to 2 hours before making salad. Shake well before adding. Check halfway to see if it's freezing or not. (Must be real thick.) Beat eggs in a cup. Add to pineapple and sugar in a saucepan. Bring to a boil, remove from heat and add Jell-O.
Cream butter; add sugar and cream thoroughly. Add extract and egg, then flour. Run through cookie press. Put on ungreased pans. Bake at 350° for 8 to 10 minutes. Do not let brown.
Combine all ingredients in blender and process until oil does not separate from other ingredients. Put in bottle or jar and store in refrigerator.
Beat butter and sugar together well. Add 6 egg yolks, one at a time, beating well after each addition. Reserve whites for later. Sift together flour with soda. Add to butter mixture, alternating with the sour cream, a little at a time. Add maple flavoring. Fold in stiffly beaten egg whites and then pecans. Bake in greased Bundt pan for 1 1/2 hours at 300°. Enjoy!!
Beat the eggs slightly. Add salt, sugar, lemon juice, cinnamon and nutmeg, then the squash. Mix well. Pour into the mixture, slowly, the scalded milk. Line pie plate with pie crust. Pour in the squash mixture. Bake in slow oven for about 35 minutes.
Cook cauliflower and drain. Cool. Add onions, celery and whatever you would add to make regular potato salad (if you add eggs, watch allotment and be sure to add approximate amount of protein to your exchanges). Use fat-free mayonnaise type salad dressing to mix together.
Pare apples. Slice thin. Combine sugar, flour, spices and salt. Mix with apples. Place in bottom crust. Dot with butter. Cover with top crust and crimp to seal. Cut several slits into top. Bake in 400° oven 35 to 40 minutes until crust is golden brown and filling is bubbly.
Baking Temperature: 375°. Baking Time: 18 to 20 minutes.
Dissolve yeast in warm water. Mix dry ingredients. Add liquids and mix thoroughly. Knead until smooth. Let rise until double. Punch down and form into rolls. Let rise again. Bake at 400° for 10 to 15 minutes or until golden brown.
Mix coconut, nuts and milk together in a large bowl. Chill 30 minutes in refrigerator. Shape into small balls. Melt chocolate bits and paraffin in double boiler. (Can melt chocolate in the microwave on defrost setting.) Dip balls in melted chocolate and place on waxed paper to cool.
Stir all ingredients; mix well. Spoon into ovenproof dish. Bake at 350° for 30 minutes. Serve with melba toast or cracker bread.
Combine all ingredients in roasting pan. Bake at 350° for 2 hours, then at 325° for 2 to 3 hours or until veggies are soft.
Preheat oven to 250°. Line a baking sheet with parchment paper. Place the egg white in a large stainless steel bowl and whisk until frothy. Slowly whisk in the water, sugar, salt and cinnamon until thick. Fold in the pecans and toss until well coated. Transfer pecans to prepared baking sheet and arrange in a single layer. Place in the oven and bake, stirring every 15 minutes, until the meringue covers the nuts with a chewy, pale golden brown coating, 35 to 40 minutes. Remove from the oven and let sit 5 minutes; then remove the nuts from the pan with a metal spatula and set aside to cool before serving. Makes 4 cups.
Preheat oven to 350°. Mix 3/4 cup sugar, shortening and egg; stir in milk. Add flour, baking powder and salt. Grease and flour round cake pan. Pour in mixture. Sprinkle brown sugar, cinnamon and 1 teaspoon of sugar on top. Bake 25 minutes or until toothpick comes out clean.
Mix together all ingredients and bake for 1 3/4 hours at 200°.
Measure flour into bowl. Cut in butter until mixture resembles coarse crumbs. Mix egg with lemon juice and ice water. Sprinkle over flour mixture. Toss with fork until dough gathers into a ball. If necessary, add more ice water, 1 tablespoon at a time. Chill to make handling easier.
Saute onions in butter. Combine all ingredients and put in a 2 1/2-quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 325° for 45 minutes. This makes enough for at least 10 people.
Blend oleo and xxxx sugar. Add vanilla. Mix in flour; will be stiff. Add nuts. Roll into balls. Bake 12 minutes at 350°. Roll in xxxx sugar while still warm.
Melt cream cheese and butter. Add flour and milk. Add drained corn and peppers. Bake at 350°.
Mix flour and Crisco until texture of cornmeal. Add sugar and eggs. Mix, then add rest of ingredients and mix. Dough will be sticky. Chill and shape as desired - knots, logs, balls. Bake and ice when cool.
Fry bacon and onion together or combine ham and onion and heat. Drain beans. Then combine all ingredients and place in large baking dish. Sprinkle with Parmesan cheese and bake at 350° for 1 hour.
Mix well! Roll dough on floured surface and cut into biscuits. Place on greased sheet. Bake at 450° until done.
Pierce meat with fork. Place on heavy-duty foil. Pour liquid smoke and Worcestershire over brisket. Sprinkle with salt and pepper. Wrap tightly. Place in pan with tight lid. Refrigerate overnight. Bake in slow 250° oven for 5 to 6 hours.
Cream sugar and margarine. Add remaining ingredients. Dough will be stiff. Roll out size of a marble. Space apart on cookie sheet. Bake about 8 minutes at 300°. Makes 7 dozen.
Brown roast in oil and put in crock-pot or slow cooker. Season with salt and pepper. Add cream of celery and French onion soups, water and bell pepper. Let roast cook overnight. If desired, potatoes and carrots may be added. Thicken gravy with cornstarch before serving.
Cover beans with water and soak overnight. Cook beans until almost tender. Add remaining ingredients and cook until done.
Combine sugar, margarine, baking cocoa and milk in saucepan. Bring to a boil for 1 1/2 minutes, stirring constantly. Remove from heat. Stir in oats, vanilla, walnuts and coconut. Drop by teaspoonfuls onto waxed paper-lined trays. Cool until firm. Yield: 32 servings.
Mix cheese, Worcestershire sauce, Accent and onion; then roll in beef chips. Shape into ball or log.
Combine all of the ingredients. Spread on warm cake and place under broiler until slightly browned. I use this on cakes baked in jelly roll pan.
Mix well at low speed or mix with hands. Use greased loaf pan. Bake at 450° for 45 minutes.
Brown hamburger/sausage, onion, salt and pepper; set aside. Mix spaghetti sauce, tomato paste, tomato sauce, water, minced onion and Italian seasoning; simmer 30 minutes. Add meat and simmer an extra 30 minutes. Mix cottage cheese, Mozzarella cheese, eggs and parsley. Cook noodles as directed on package. Layer noodles, sauce, meat mixture, pepperoni and cheese. Bake at 350° for 40 minutes in a large baking pan.
Mix and roll into balls; press with a glass dipped in white sugar. Bake at 350° for 15 minutes on an ungreased cookie sheet.
Brown pork chops. Place pepper in pot of water and bring to a boil. Remove. Slice onion and pepper into six slices. Put pork chops in baking dish. To each pork chop, add 1 onion slice, 1 pepper slice and a spoonful of undiluted tomato soup. (Evenly divide can of soup between the six pork chops.) Add tiny bit of water to dish. Cover tightly with foil. Bake at 350° for about an hour until meat is done.
Mix Cool-Aid, sugar, and pineapple juice. Pour into water. Makes approximately 1 gallon.
Run peppers through a food chopper with onions. Pour boiling water over them. Let stand 5 minutes and put in a cloth bag to drain. Cover with vinegar and add salt and sugar. Mix well and cook 5 minutes. Can and seal.
Melt chocolate. Add peanut butter, then remaining ingredients. Drop by teaspoon onto wax paper. Yields 10 dozen.
Mix softened cream cheese, sugar and peanut butter. Add Cool Whip and put in crust. Chill.
Mix margarine, lemon juice, Worcestershire sauce, garlic, salt and pepper. Put chicken in baking dish with bone side up. Pour sauce over chicken and bake at 325° for 1 hour.
Combine together the oil, salt pork, beans, tomato sauce and celery leaves. Add seasoning. Add water and cook 1 hour. Cook ditalini separate. Drain. Add to soup and simmer 20 minutes.
Peel onions and slice into rings. Saute in margarine for 15 to 20 minutes until clear. Put half of onions in a casserole. Top with half of crumbs and sprinkle with cheese. Bake, uncovered, at 325° for 30 minutes. You may top with canned onion rings. A little milk or cream may be added to onions after they have been sauteed or if they are a little dry after baking.
Fry bacon; break into pieces. In bacon fat, cook large chopped onion and green pepper. Add carrots. Add eggs, scrambling them on one side of the pan. Add rice. Fry mixture lightly.
Peel and quarter enough potatoes to fill a 13 x 9 x 2-inch baking dish. Melt margarine in baking dish. Mix flour, Parmesan cheese and salt and pepper to taste. Roll potatoes in flour mixture and put in baking dish. Bake in 425° oven about 30 to 45 minutes or until done. Sprinkle with parsley.
Boil chicken until tender. Break into bite sized pieces. Return to pot of chicken broth. Add carrots, celery and onion. Add salt, bouillon cubes and more water, if more broth is needed. Return to boil. Reduce heat and let simmer for 1 to 2 hours, keeping plenty of broth in pot. About 10 to 15 minutes before serving, add egg noodles and cook until tender.
Saute first three ingredients in the butter or oil. Drain excess fat and cool. Add the next 6 ingredients (and the milk if needed). Stuff the manicotti. Spoon over a little of the sauce of your choice and bake covered about 40 minutes. Store overnight. The next day, spoon over remaining sauce and heat thoroughly.
Combine all ingredients except cabbage. Blend well. Pour over cabbage and toss slightly until well blended. Makes 8 servings.
Beat eggs. Add other ingredients. Use enough whole milk to finish filling gallon container and freeze as usual.
Mix oil and milk together. Add flour, sugar and salt. Mix well until all is damp and crumbly. Press into bottom and sides of a 9-inch pie plate, saving 1/2 cup for top of pie. Fill pie crust with your apple pie recipe. Sprinkle top of apples with the 1/2 cup crumb mixture. Bake at 400° for 10 minutes. Reduce oven to 350°. Bake for another 50 minutes.
I mix all ingredients together in a pie pan. Sprinkle pepper on top after spreading. Bake 20 minutes at 350°. Use with crackers.
Place chicken skin side up in a single layer in a shallow baking pan; sprinkle with salt and pepper. Bake in a moderate oven (375°) for 30 minutes. Blend orange juice, honey, Worcestershire sauce and mustard in a cup; brush part over chicken. Continue baking, brushing again with remaining orange mixture, 20 minutes or until chicken is tender and richly glazed.
Preheat oven to 425°. Mix ingredients in a large bowl. Pour into a greased pan and cook for 25 to 30 minutes or until brown.
Combine all ingredients in large pitcher and stir until sugar dissolves. Serve over ice. Makes 2 quarts.
Beat butter until light and slowly add sugar. Beat in yolks one at a time, beating well after each addition. Beat until very fluffy. Mix dry ingredients. Add butter in thirds with 1/2 cup milk. Stir in vanilla. Beat egg whites until stiff and fold into batter. Pour in three 9-inch buttered pans. Bake in 350° oven for 30 minutes. Cool 5 minutes in pan, then turn out.
Prepare macaroni according to package directions. Drain. Combine all ingredients into large bowl. Mix together. Chill for 2 hours. Makes 6 to 8 servings.
Blend all ingredients and spread on tortillas. Roll up and chill, then cut into about 4 pieces per tortilla. Serve with picante sauce for dipping.