HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, soda and salt; set aside. Combine sugar, eggs and oil in mixing bowl. Beat at medium speed, about 2 minutes. Add beets, chocolate and vanilla. Gradually add dry ingredients, beating well. Pour in 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes. Let cool. Sprinkle with powdered sugar.
Preheat oven to 425°. Line shallow baking pan with foil and lightly coat with cooking spray. Rinse chicken breasts and pat dry.
Blend cake mix and pudding mix together (dry), then add water, oil and milk and mix. Add eggs one at a time and mix. Grease and flour tube pan. Pour mixture into pan and bake at 350° for approximately 1 hour.
Bring vinegar mixture to boil, simmer for 3 minutes. Pour over cabbage, cover, and store in refrigerator over night. Stir before serving.
Preheat oven to 350°. Peel, core and slice apples. Put in 2-quart casserole with water. Combine all dry ingredients in bowl. Cut in butter until mixture is crumbly. Spread over apples. Bake 1 hour at 350°, covered, for 30 minutes, then uncovered for last 30 minutes. Serve warm with ice cream.
Drain corn; add other vegetables, ham and seasonings. Coat with mayonnaise. Serve chilled.
Melt butter. Stir in sugar and pretzels; reserve 1 cup crumbs for top. Put remaining in a 9 x 13-inch pan; pat down. Beat softened cream cheese; beat in powdered sugar. Fold Cool Whip into cream cheese mixture. Put 1/2 of cream cheese mixture on crust, then 1/2 of cherry pie filling. Repeat cream cheese mixture and then cherries. Put the rest of pretzel crumbs on top. Refrigerate 2 to 3 hours.
Fry hamburger and onion. Drain grease and add cabbage; simmer for 20 minutes. Add seasonings the last 10 minutes. Layer 1 can of crescent rolls in 9 x 13 casserole dish. Put filling on top, then put cheese on top of meat. Add another layer of rolls. Bake until rolls on top are brown at 350°.
Cut tops off peppers and remove seeds. Precook 5 minutes in boiling water. Drain and sprinkle inside of peppers with salt. Cook ground beef and onions until brown. Drain off fat. Add salt, pepper, tomato juice, rice and Worcestershire sauce. Simmer until rice is tender. Cover peppers with tomato sauce and sugar; bake 25 to 30 minutes at 350°. Add cheese as topping during last 15 minutes of baking time. Serves 4 to 6.
In 2-quart saucepan, place apricots and enough water to cover. Heat to a boiling point. Reduce heat. Simmer, uncovered, for 10 minutes; drain. Cool and chop; reserve. Cut margarine into sugar and 2 1/2 cups Bisquick until crumbly. Pat into ungreased 15 1/2 x 9 jelly roll pan. Bake for 10 minutes in 350° oven. Beat brown sugar and eggs; stir in apricots, 2/3 Bisquick, vanilla and nuts. Spread over crust. Bake 30 minutes longer; cool and cut into bars, about 2 x 1-inch each. Roll in powdered sugar.
Cut calves' liver in thin ribbon like strips. Put the oil in a heavy skillet and saute the sliced onion and wheat germ. When the onion and wheat germ turn golden brown, add strips of liver. Saute for 3 minutes; sprinkle with salt. Cover skillet for 1 minute before removing from the frying pan. Yield: Serves 4.
Combine all ingredients through ground beef. On foil or wax paper, pat meat mixture into a 12 x 10-inch rectangle. Arrange ham slices on beef, leaving some beef showing on edges. Sprinkle shredded Mozzarella over ham.
Sift flour, sugar, baking powder, salt and cinnamon together. Beat eggs; add applesauce and milk and add to dry mixture. Mix well. Stir in shortening (liquid or melted). Drop batter by teaspoonfuls into 370° oil. Fry until golden brown.
Mix melted butter and brown sugar together. Cut biscuits in quarters. Mix 3/4 cup sugar and cinnamon together. Roll biscuits in cinnamon/sugar mixture. Place biscuits in Bundt pan one layer at a time, sprinkling each layer evenly with nuts and butter/brown sugar mixture. Bake at 325° for 40 to 50 minutes. Turn out of pan while warm.
Pour melted butter evenly into a 13 x 9 x 2-inch pan. Sprinkle crumbs evenly over butter, then nuts, then chocolate, then coconut, then pour Eagle Brand over all. Bake at 350° for 25 minutes or until lightly browned. Cool 15 minutes before cutting into bars.
Combine lemon juice with mayonnaise or salad dressing enough to moisten salad. Steam rice according to package directions. Do not overcook. Cool. Combine all ingredients. Chill until served. May be made a day ahead.
Mix all ingredients and place in well-greased 9 x 13-inch pan or large casserole and sprinkle with parsley. Bake at 300° for 1 1/2 hours. Serves 12.
Combine sausage, biscuit mix and cheese. Shape into 1-inch balls. Place in a baking pan. Bake at 300° for 25 minutes or until lightly brown. May be made ahead and frozen.
Combine ginger ale, pineapple juice and mashed strawberries in punch bowl. Drop a few whole strawberries into punch bowl. Keep iced while serving.
Place chicken in a single layer in lightly greased 13 x 9-inch baking dish; sprinkle with salt. In 10-inch skillet, cook and stir bell peppers and onion in oil until tender. Stir in picante sauce and chili powder. Spoon mixture evenly over chicken; cover dish tightly with foil. Bake at 350° for 30 minutes. Remove foil; sprinkle chicken with cheese. Bake, uncovered, just until cheese is melted. Sprinkle with cilantro, if desired. Serve with additional picante sauce. Makes 6 servings.
Be sure to use ice water and don't overmix if you want a lovely and lacey crisp batter on the shrimp.
Toast the bread. Any kind will do, but fresh, homemade is best. Spread with Hellman's mayonnaise. Go to the garden and pick a tomato and a cucumber. Thinly slice the vegetables and layer on the bread. Top with alfalfa sprouts.
Cook, drain and finely chop spinach. Saute onion in oil until tender. Combine spinach, onion, nutmeg, oregano, salt, eggs and cheese. Pour into pie shell. Arrange top crust and seal. Bake 30 to 40 minutes in a 350° oven. Serve hot. Serves 4.
Bring sugar and syrup to a boil. Fold in peanut butter and Rice Krispies. Pour into buttered 9 x 13-inch pan. Top with chocolate bits and butterscotch bits, melted on warm heat. Cool and cut into pieces as desired.
Boil fryer. Take meat off bones and cut or tear into small pieces. Melt the margarine or butter and add 1 cup chicken broth and soup. Mix well and pour over chicken.
Shred potatoes with smallest side of grater. Add the egg and flour as needed for thickness. Blend together. Fry like you would a pancake. Sprinkle sugar on top and serve.
Pour all cans into a large pot and break up tomatoes. Add half of all the spices (can also add cut-up onion, garlic and green pepper, if desired). Stir well and put on low heat.
In a glass bowl, combine mushrooms, onion and garlic. Cover. Cook on High 4 minutes, stirring once. Stir in the remaining stuffing ingredients with 1/4 teaspoon pepper. Place turkey breast, smooth side down. Make horizontal cuts in thicker parts. With meat mallet, pound turkey to 14 x 9-inch rectangle. Cover with stuffing mixture to within 1-inch of edges. Fold short sides over. Roll up, jelly roll fashion. Tie with kitchen string. Brush with mayonnaise. Roll in crumbs. Place, seam side down, in microwave-safe baking dish. Cover with paper towel. Cook on High 10 minutes. Cover ends of roll with foil and then paper towel. Cook on Medium 35 minutes or until internal temperature registers 170°, rotating dish after 15 minutes. Let stand 5 minutes. Remove string before slicing.
Fold yogurt into whipped topping, blending well. Add fruit and spoon into crust. Freeze until firm, 4 hours. Remove from freezer 30 minutes (or longer for softer texture) before cutting and keep chilled in refrigerator. Store any leftover pie in freezer.
On large platter, spread a little more than 1/2 bag chips. Saute onion. Brown beef with onion; drain and add seasoning mix. Heat beans; spread beans on chips then put rest of chips on top of beans. Spread meat mixture on top of that and cover with bag of cheese, next shredded lettuce. Pour jar of salsa on top and spread evenly. Spread chopped green onions. Top this with sliced black olives. Serve with sour cream. (If needed heat in microwave just before serving.)
Make cake as per instructions. When cool break cake into bite-size pieces. Layer in punch bowl as follows:
Completely thaw apple juice; stir in tapioca, salt, cinnamon and nutmeg. Add butter and sliced apples. Pour into pie shell; cover with a top crust or chopped nuts. Bake at 350° for 1 hour. Chill before serving.
Combine beef, cookie crumbs, onion, eggs, evaporated milk and seasonings. Mix well. Turn into 1 1/2-quart loaf pan. Bake at 350° for 1 hour. Drain off drippings. Cool for 5 minutes in pan. Unmold. Top with Peach Glaze.
Mix together until well blended. Fill to line in ice cream maker with milk. Makes 4 quarts.
Mix dry jello with drained fruit. Add cottage cheese and Cool Whip. May add finely chopped nuts.
After cooked, simmer on stove (cut in small pieces), about 1/2 hour. Add a little barbecue sauce to taste. Serve over noodles.
Mix first four ingredients and then add flour to mixture and stir to moisten flour. Fill greased muffin tins 2/3 full and bake at 425° for 25 minutes. Good with soup or salad.
Cream sugar, margarine and eggs together until fluffy. Add almond extract and sour cream. Gradually add dry ingredients that have been thoroughly mixed together. Refrigerate overnight and roll out on floured board and cut into shapes. Bake on greased cookie sheet at 375° for 8 to 10 minutes.
Cream the butter and add finely crushed cookies. Line pie pan with cookie mixture. Place in fridge to chill. Melt the marshmallows in milk over low heat and set aside to cool. Beat the whipping cream. Add liqueurs and blend. Add the cream mixture to the marshmallow mixture. Pour into pie shell. Top with shaved chocolate and chill overnight.
Crush cookies and press 1/2 into a 9 x 13-inch pan. Mix cream cheese, sugar and Cool Whip together. In blender, mix milk, vanilla pudding and vanilla and add to cream cheese mixture. Pour over pressed cookies and then add remaining cookies. Refrigerate overnight. Serves 20.
Mix in blender for 5 minutes. Pour into ungreased 9-inch pie plate. Cook at 350° for 40 to 50 minutes. Forms own crust.
Cut a shallow slice 2 1/2 inches wide from top of loaf of bread. Remove inside bread until sides and bottom are 1/2 to 1-inch thick. Make 1 cup crumbs from removed bread. Combine ground beef, egg, chili sauce, onion, green pepper, salt and pepper.
Boil sugar and butter together for 3 or 4 minutes, stirring constantly. Remove from stove and add nuts. Pour over graham crackers which have been placed close together on cookie sheet. Bake 10 minutes in 325° oven. Cool for 15 minutes. Cut into squares.
Beat eggs and sugar together. Beat in milk and vanilla. Sprinkle lightly with nutmeg if desired.
Mix all ingredients in a very large roaster. Bake at 250° for 2 hours. Stir every 15 minutes. Makes approximately 8 quarts.
Mix jello according to package directions. Add the packaged strawberries, thawed. Pour in pie crust and let set. Before serving, add whipped topping and garnish with fresh strawberries.
Combine sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute. Remove from heat and add the remaining ingredients. Stir and mix well.
Melt chocolate and butter over hot water. Cool. Beat eggs until foamy. Then add sugar, 2 tablespoons at a time. Beat until thickened (5 minutes on medium speed). Blend in chocolate. Add flour and spices. Then stir in vanilla and nuts. Drop by teaspoons onto greased cookie sheet. Bake at 350° until cookies feel set when lightly touched, around 8 to 10 minutes. Cool slightly on sheet before removing. Makes 36 cookies.
Combine and put in a casserole dish. Cover and bake at 350° until firm. Stir often.
Combine all ingredients except sherbet in blender for 10 seconds. Add sherbet and blend 5 seconds more. Makes 2 servings.
Blend 1/4 cup	sugar, 1 tablespoon flour, cinnamon and salt. Toss lightly with apples.	Spoon into pastry lined pan or dish. Combine butter, brown sugar and 1/2 cup flour. Sprinkle over pie filling. Cover with top crust and cut slits in top of crust. Bake at 425° for about 35 to 40 minutes.
Mix together all ingredients. Stir in 1/2 cup each milk and melted butter. Pour into greased 3-quart casserole. Bake 1 hour at 400°. Stir halfway through baking time. May be made day before serving. Bake 50 minutes. Refrigerate overnight. Next day, bake 30 to 45 minutes at 325° or until warmed through. Serves 12.
Mix all ingredients together. Shape into a loaf. Cover lightly with tomato sauce. Bake at 350°, uncovered, for 1 to 1 1/2 hours, depending on thickness. Bake in crock-pot 8 to 10 hours on low, 3 1/2 to 5 hours on high. Tastes like taco in a loaf.
Place all ingredients in a saucepan. Cook on low heat until like pie dough. Knead dough. Place in sealed container after cooled.
Boil pasta; drain and pour in large mixing bowl. Mix with the pasta the chopped vegetables. Pour bottle of Italian dressing over the pasta and the vegetables. Mix well. Sprinkle Salad Supreme seasoning over the pasta mixture. Season to taste. Chill in refrigerator for 1 to 2 hours, then serve.
Cut zucchini in pieces; cook until tender. Melt butter, mix in remaining ingredients. Pour over zucchini in casserole dish. Sprinkle with bread crumbs and Parmesan cheese. Bake at 350° for 20 to 25 minutes.
In a shallow dish, combine flour, salt and pepper; dredge chicken. In a skillet, melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm.
Cut turkey into small pieces. Spray skillet with cooking spray, add turkey pieces and brown; set aside. Add garlic, onion, green pepper and mushrooms to the pan. Saute over high heat until vegetables are tender. Add tomatoes, tomato paste and oregano; simmer for 10 minutes. Cook spaghetti according to directions. Taste turkey mixture. Add salt and pepper, if desired. Sprinkle top with parsley. Serve over portions of spaghetti. Pass Parmesan cheese at the table.
Melt butter in saucepan; remove from heat. Add remaining ingredients, one at a time. Pour into a 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
In large bowl, cream butter with sugar. Beat in eggs. Add dark chocolate, vanilla, orange rind and milk. Stir in coarsely grated zucchini.
Mix and chill at least 5 hours. Whip a few times with a spoon. Place by spoonfuls on greased cookie sheet. Flatten with spoon. Bake at 400° for 45 minutes, until light brown. Serve hot.
Stir in berry juice and cornstarch in bowl to dissolve cornstarch evenly. Cook over medium heat until thick. Place filling in pie crust. Can place solid top on strips. Bake at 350° about 30 to 35 minutes.
Mix well and fold in a large bowl of Cool Whip (9 ounce). Pour in graham cracker crust. Makes 2 pies.
Combine the first 7 ingredients and chill, then fold in the beets, celery and cucumber. Mold in 8 small molds or one large mold.
Melt butter or margarine in saucepan. Add brown sugar and boil 2 minutes, stirring constantly. Add milk, stirring until mixture comes to a boil. Remove from heat and cool. Add confectioners sugar and beat well.
Melt margarine. Add cocoa. Set aside. Beat eggs and add sugar and vanilla, then add to cocoa mixture. Add flour and nuts. Pour into an 8 x 12-inch floured pan. Bake at 350° for 35 to 40 minutes.
Stem and seed jalapenos and chop very fine. Combine with remaining ingredients. Chill. Serve with tortilla chips or serve on warm flour tortillas.
In saucepan combine apples, water and lemon juice, cook over medium low heat just until apples are tender. Remove from heat and cool (do not drain). In large bowl, combine sugars, flour, cinnamon, nutmeg, ginger and salt. Add apples and toss to coat. Place bottom pastry in pie plate. Add apple mixture. Cover with top pastry. Seal and flute edges. Cut slits in top crust. Bake at 450° for 10 minutes. Reduce heat to 350°. Bake 35 to 45 minutes longer or until golden brown.
Cook meat and onions together. In a large pan, mix Ro-Tel, beans and soups together. Add meat and onion mixture. Cook over medium heat for 15 minutes.
Brown and cook first 7 ingredients until meat is tender. Add 1 large bag of small egg noodles. Do not stir after putting in noodles. Add 2 cups of water and cook over low heat until noodles are done. Add about 8 slices of American cheese.
Beat in mixer bowl oil, eggs and vanilla. Add all other ingredients; stir well. Bake in a greased and floured pan at 350° for 1 hour.
Wilt cabbage in large pot of hot water. Mix ground meat, rice, egg, salt and pepper. Line bottom of pot with the small cabbage leaves. Put a large tablespoon of mixture in center of leaves and fold over one end; cover with water and tomato sauce. Simmer over low heat for one hour. Put sauerkraut and tomatoes on top of rolls and simmer 45 minutes more.
Mix dry ingredients; add oil, water, food coloring and flavoring. Cook 3 minutes or until mixture pulls away from sides of pan. Remove from pan and knead at once. Be careful; it will be hot. This dough can be kept in refrigerator in an airtight container for a long time.
Mix all and put into casserole dish. Top with crushed Fritos, tortillas or Doritos and grated Cheddar cheese. Bake at 350° for 45 minutes or until thoroughly hot and bubbly. Yum!
Mix all ingredients except 1/2 of dried beef. Form into ball and then roll onto remaining dried beef. Chill and serve with crackers.
Mix dry ingredients. Add milk until mixture is pasty. Drop by spoonfuls into hot fat. Cook until golden brown; drain. Serve hot. Yields 12 servings.
Mix all dry ingredients together. Cream butter and sugar, then add eggs one at a time. Mix this with dry ingredients. Then fold in candied fruit and nuts. Pour into greased and floured tube pan. Bake at 250° for 3 hours.
Beat egg whites until very stiff, add sugar, vanilla and salt. Beat until sugar is mixed in and dissolved. Fold in prunes. Pour into a 9 x 13-inch baking dish and bake in a 250° oven for 45 minutes. Turn off oven after the 45 minutes but leave souffle in oven until the oven cools. Serve in squares. Garnish with Cool Whip, if desired.
Lay chicken in the bottom of dish. Add the rest of ingredients. Bake 45 minutes at 350° with foil on top. Then remove foil and bake 45 minutes longer.
Combine oleo and sugar, creaming until light and fluffy. Stir in chocolate and flavorings. Add eggs, one at a time. After each addition, beat 5 minutes at medium speed of electric mixer. Pour mixture into baked pie shell; refrigerate several hours or overnight. Top with whipped cream; sprinkle with chopped pecans, if desired.
Place alternate layers of peas, soup, onion, green pepper and celery in buttered casserole dish. Top with crumbs. Bake at 350° for 30 to 40 minutes or until heated through. Yields 6 to 8 servings.
Mix well and make into balls. Bake at 400° for 12 to 15 minutes.
Peel carrots and cut into 1/4-inch diagonal slices. In small saucepan, bring 1/2 cup water to a boil. Add carrots; cover and cook until tender-crisp, about 10 minutes. Drain well. Melt butter over medium heat. Stir in almonds, brown sugar and lemon pepper. Cook, stirring constantly for 3 minutes or until sugar dissolves. Add cooked carrots; toss to coat. Makes 4 to 6 servings.
Stand the biscuits on edge in a greased Bundt pan. Heat the butter, sugar and orange rind. Pour over biscuits. Bake in a 350° oven for 30 minutes. Turn out of the pan at once. Serves 8 to 10.
Grind apple, cranberries, celery, pecans, orange, and pineapple. Chill. Mix Jell-O and sugar; add boiling water mixed with unflavored gelatin. Add to cranberry mixture. Pour into a large mold.
Cook sugar and corn syrup, in 3-quart saucepan over moderate heat, until mixture boils. Remove from heat. Stir in peanut butter and mix in cereal. Press into buttered 13 x 9-inch pan. Let harden.
Melt almond bark and add chunky peanut butter, peanuts marshmallows and Rice Krispies. Spoon out on wax paper. Cool in refrigerator.
Mix beans and vegetables in colander; drain. Heat remaining ingredients until sugar is dissolved. Pour mixture over vegetables and mix well in large bowl. Refrigerate for 24 hours. Serve cold. Keeps well in refrigerator.
Preheat oven to 400°. Crush pretzels with rolling pin. Place in bowl and add melted margarine and 2 tablespoons sugar. Mix well. Place in 9 x 13-inch pan and press along sides and bottom. Bake for 8 minutes. Cool.
Mix cream cheese and dressing together. Spread on party rye bread. Top with slice of cucumber. Sprinkle with dill weed.
In 3-quart saucepan, gradually stir soup into creamed cheese. Add milk, mustard and pepper. Over low heat, heat thoroughly, stirring often. Add macaroni, vegetables and Parmesan cheese. Heat through. Stir often.
Combine cornstarch, Equal, cinnamon, nutmeg and salt. Sprinkle over apples in a large bowl and toss. Arrange apple mixture in pie crust. Bake in a preheated 425° oven until pastry is golden and apples are tender, 40 to 50 minutes. Cool on rack.
Bake in 350° oven 1/2 hour. Turn and cook 1/2 hour on other side. Double recipe for 8 or more chops.
Brown sausage in frying pan and drain the fat. Arrange rice and sausage meat in alternate layers with onion. Pour on undiluted tomato soup. Top with shredded cheese. Cover and bake at 350° for 30 minutes.
Cook onions, celery, broccoli and water in saucepan over medium-high heat 10 minutes, until broccoli is tender. Reduce heat to low. Stir in butter, salt and milk. In bowl, mix flour and milk. Stir into soup, a few tablespoons at a time, allowing time for it to warm and thicken the soup.
Dissolve Jell-O in water and cream; stir. Put in mold and let set; remove and put on plate. Real delicious.
Mix 1/2 cup soup, beef, onion, egg, bread crumbs and seasoning. Press firmly into 9-inch pie plate. Bake at 350° for 25 minutes. Spoon off fat. Frost with potatoes. Top with remaining soup and cheese. Garnish with cooked sliced bacon.
In a bowl, combine flour, coconut and salt. Add milk and vanilla. Mix well. Batter will be stiff. Drop by spoonfuls 1-inch apart onto a greased baking sheet. Bake at 350° for 15 to 20 minutes or until golden brown. Remove to a wire rack to cool. Yields 1 1/2 dozen.
Cream the margarine and sugar, then add eggs and beat well. Sift together the flour, soda and salt. Add mashed bananas to mixture. Next, add dry ingredients gradually. Bake in greased loaf pan at 350° for 1 hour.
Soften gelatin in cold consomme, then heat until dissolved. Cool mixture and add chopped cheese. Beat until well blended. Cool to room temperature. Add remaining ingredients and chill until ready to serve. Serves 10 to 12.
Pour all of the peaches and syrup into a well-greased 13 x 9-inch baking dish. Sprinkle dry cake mix over peaches. Sprinkle coconut and then nuts over cake mix. Pour melted oleo over all and bake at 350° for 55 to 60 minutes or until golden brown and bubbly around edges. Serve warm or cold with ice cream or whipped cream.
In large bowl, combine Rice Krispies and powdered sugar. Melt peanut butter and margarine, then pour over Rice Krispies mixture. Mix thoroughly, then form into firm 1/2 inch balls. Chill about 1 hour.
In food processor fitted with steel blade, puree first 11 ingredients. Chill for 2 hours. Serve with remaining ingredients in separate bowls as garnishes. Tabasco may be made available, too. Serves 4. Spanish soup.
Mix all ingredients together, keeping melted butter aside to pour on batter after it is poured into 2 small or 1 large loaf pan. Bake at 350° for 50 minutes or until browned. You may indulge in the remaining case while your bread cooks. Bread makes excellent bologna sandwiches.
Shake chicken in mixture of flour, curry powder and salt. Brown lightly in oil in skillet. Remove chicken and place in large baking dish. Stir together sugar, bouillon, apricots, onion, water, lemon juice and soy sauce. Pour over chicken. Bake, covered, for 1 hour at 350° or until chicken is tender. Remove chicken to serving dish. Add 2 to 3 teaspoons of cornstarch, dissolved in water, to sauce to reach desired thickness. Serves 4.
Brown and drain ground meat. Put all ingredients, except milk, in large pot with meat. Cover and cook until vegetables are tender. Stir in milk and cook until hot.
Mix in order given. Stir constantly over medium to low heat until sauce is slightly thickened. Pour heated sauce over slices of pound cake and serve.