HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 5 ingredients together. Add sifted dry ingredients; beat for 2 minutes, or until well blended and batter is fluffy. Pour batter into a greased and floured 8 x 8-inch cake pan. Bake at 375° for 40 to 45 minutes. Great for brunches or as a snack.
Dump the strawberries, sugar and butter into the blender. Whirl away until it's fluffy.
Melt butter in electric skillet (150°). Add onion soup and stir. Add biscuits which have been cut into quarters. Cover pan and cook at 275° about 20 minutes. Turn once during cooking. When browned, set temperature to low and keep warm. Serve with toothpicks.
Mix all ingredients. Shape into loaf.	Bake at 350° for 1 1/2 hours. During the last 10 minutes, pour 3 tablespoons tomato sauce over the meat loaf.
Cream the shortening and sugar. Add eggs; beat. Add milk, then dry ingredients. Blend well. Bake at 350°.
Pour boiling water over oats and set aside. Cream together the margarine with the sugars. Add the eggs, beating after each addition. Whip up the oats and add to the creamed mixture. Sift flour, soda, cinnamon, nutmeg and salt together. Blend sifted ingredients with creamed mixture, then add vanilla; stir until well blended. Bake in a 7 1/2 x 11 1/2-inch loaf pan which has been greased and lightly floured. Bake at 350° for 45 to 50 minutes. Remove and follow topping directions.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend sifted flour gradually, mixing well. Blend in the flavorings and slowly stir in the 7-Up. Pour into a greased and floured tube pan. Bake for 45 to 60 minutes at 325°.
In a small bowl, mix flour, salt, baking soda, sugar and cinnamon. In a large bowl combine eggs, vanilla, vegetable oil, carrots, apple, raisins, coconut, pecans. Stir in ingredients from small bowl until moistened. Divide mixture into greased muffin tins.
Mix ingredients (tie spices in cloth); cook over low heat for about 4 hours. Stir often to prevent scorching. Pour into hot jars and seal.
Put all ingredients in a food processor and process until fine. Serve with wedges of pita bread and finely sliced red onion. Garnish with black olives, parsley or fresh ground black pepper if desired.
Grease bottom of jelly roll pan and line with rolls. Bake 7 to 8 minutes at 350° and cool. Mix cream cheese, Miracle Whip and dressing. Spread over rolls. Sprinkle vegetables and cheese on top and press down. Nice to eat at parties.
Cook and drain noodles; set aside to cool. Drain pineapple and oranges (save juice). Add sugar, eggs, flour and salt to the juice in a pan. Bring to a boil and set aside to cool. When noodles and syrup are cool, put together and refrigerate about 2 hours. Then add fruit and Cool Whip. Blend together. Makes a large bowl full. Fresh fruit or fruit cocktail may also be added. Use your imagination. Create.
Make a white sauce using the soup, broth, milk and oleo. Add vegetables and thicken with flour and water. Add chicken. Pour into crescent lined casserole dish. Roll out second can of rolls and place on top of chicken mixture. Bake until golden brown, about 30 minutes at 350°.
Cook cauliflower until tender; drain. Combine ham and mushrooms. In saucepan on low heat, melt 4 tablespoons butter; add flour, then milk. Stir until thick and add cheese and sour cream. Stir until cheese melts. Combine with cauliflower and ham mixture. Turn into 2-quart casserole. Combine crumbs and remaining butter and sprinkle over top. Bake, uncovered, at 350° for 20 minutes or until hot.
Boil together first 4 ingredients for 2 to 3 minutes. Remove from heat and add 1 1/2 teaspoons vanilla, and 2 or 3 cups oatmeal (and peanut butter, if desired). Stir until oatmeal is covered. Spoon and drop onto waxed paper. Cool before serving.
Tenderize meat with appropriate utensil. (It is necessary to "flatten" the meat so that it may be thin enough to cook completely and not become "soggy" when placed in the oil.) Rub salt onto meat. Coat meat with flour. Dip meat into eggs. Press meat into bread crumbs, coating both sides. Preheat oil in skillet on medium heat. Place meat in preheated oil, medium heat, until golden brown on both sides. Serves 4. Best served with mashed potatoes or noodles and red cabbage salad.
Preheat oven to 350°. Grease and lightly flour baking sheets; set aside. In a large skillet, melt shortening over medium heat. Add oats and applesauce. Cook 10 minutes, stirring constantly to prevent sticking. Cool to room temperature. Stir in sugar, eggs, flour, vanilla, baking soda and cinnamon until well blended. With hands, shape 1 tablespoon of dough into 1 1/2-inch round. Place on baking sheets 2 inches apart. Bake 15 minutes.
Mix pumpkin, eggs, sugar and cinnamon together and pour into buttered cake pan. Sprinkle dry butter cake mix over this mixture, then sprinkle with pecans. Drip melted butter on top. Bake 1 hour at 350°.
Cut vegetables. Mix with soup mix; cover with water in a large pot. Boil 10 minutes. Cover; lower heat and simmer until vegetables are soft. Makes a great low calorie snack.
Cream butter, Crisco and sugar until fluffy. Add eggs one at a time, beating after each addition. Add flour and baking powder alternately with milk. Add lemon flavoring and vanilla. Pour into tube pan and bake at 325° for approximately 1 hour. Don't open oven.
In saucepan, thoroughly mix sugar, syrup and cold water. Beat egg whites until stiff. Now boil sugar mixture until it forms a soft ball in cold water. Pour 1/2 of it only into egg whites, beating all the while. Return other half of syrup to heat and boil until it forms a hard ball in cold water. Pour this syrup into egg white mixture while beating, until quite firm and stands in peaks. Fold in vanilla and nuts.
Mix wafer crumbs, brown sugar, and melted butter together. Press into bottom of 9 x 13 pan, forming cake base. Whip softened cream cheese, nutri whip, and confectioners sugar until peaks are stiff. Spread over cake base. Spoon cherry filling over the cream cheese and refrigerate for a couple hours. Cut into squares. Makes approximately 15 servings.
Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix (equal in strength to 2 1/4 ounce package of commercial taco seasoning).
Makes 2 loaves. In a large bowl, whisk eggs lightly then add sugar gradually. Add oil. In a separate bowl, mix together dry ingredients, then stir into egg mixture. Add zucchini, drained pineapple, nuts and vanilla. Mix thoroughly then pour into 2 loaf pans. Bake 55 to 70 minutes in preheated 350° oven. Cool 10 minutes before cutting.
Combine flour, salt and yeast in a large bowl. Stir well. Stir in water, applesauce, and honey or malt. Turn out on floured board and knead 10 minutes. Spray bowl with nonstick spray. Place dough in bowl and let rise 1/2 hour or more until doubled. Cut into 4 pieces and let rest 5 to 10 minutes. Form into loaves and put in spray-greased pans. Let rise until 1 or more inches. Bake at 350° for 30 minutes. Goes with Easy Russian Ancheenki.
Mix all together well. Freeze in closed container. Remove from the freezer about 30 minutes before serving.
Mix together and pour into crust. Cover with foil and cook 30 minutes. Uncover and cook for 10 to 15 minutes more.
Put dry ingredients in bowl; mix well. Add wet ingredients. Stir enough to mix. Pour into greased muffin pan to rim. Bake at 425° for 20 to 25 minutes. Makes 6 muffins.
Mix together first 8 ingredients. Add cooking oil, pumpkin and eggs. Bake in three 9 x 5-inch loaf pans or 4 smaller pans or in 2 tube pans. Bake for 1 hour and 15 minutes at 350°. Adjust baking time according to size of pan used.
In mixing bowl sift together flour, soda and salt; set aside. In large mixing bowl cream sugar, butter, eggs and vanilla until light and fluffy. Add flour mixture and buttermilk alternately to creamed mixture. Beat until just blended after each addition. Fold in cherries and nuts. Turn batter into lightly greased 9 x 5 x 3-inch pan. Bake at 350° for 55 to 60 minutes. Remove and cool.
Combine in a large bowl the mustard, curry powder, Worcestershire sauce, onion, paprika, mayonnaise, horseradish and hot sauce. Add salt and pepper to taste. Mix thoroughly. Let stand at least 24 hours.
Heat soup and stir in all ingredients except noodles. Heat until it comes to a nice simmer. Serve over noodles or rice topped with soy sauce. Serves 4.
Melt chocolate and butterscotch chips in microwave (approximately 3 minutes). Stir in granola and nuts. Place by spoonfuls on aluminum foil.
Mix all ingredients, put in 9x11 inch pan and refrigerate overnight. Drizzle with 1/4 cup melted margarine and bake for a hour a 350°.
Preheat oven to 350°. Spray muffin pan with nonstick cooking spray. In medium bowl, mix first 6 ingredients. In a large bowl, with wire whisk, mix bananas, yogurt, egg substitute and vanilla. Stir in flour mixture, just until moistened. Spoon batter into muffin pan. Bake large muffins approximately 26 minutes, small muffins approximately 20 minutes.
Beat eggs, sugar and salt until fluffy. Stir in rest of the ingredients and place in ice cream freezer. Freeze until somewhat firm.
Mix cucumbers, salt and onion. Soak for 24 hours and then drain. Add sugar and vinegar. Marinate for 24 hours.
Brown meat and season to taste with onion flakes, salt and pepper. Hollow out (slice top off) bread center of sub rolls and save into large bowl. Mix all ingredients and fill rolls. Place on cookie sheet and cover with foil. Bake at 375 for 15 to 20 minutes. These freeze and re-heat well. Can substitute spaghetti sauce for the 2 soups.
Brown ground beef. Add soup; mix well. Put small amount of mixture in bottom of pan. Place Tater Tots on top of mixture; cover with slices of cheese. Continue to layer meat mixture, Tater Tots and cheese until meat mixture is used up. Bake at 350° for 30 minutes.
Spread almonds in pan; toast in a 350° oven for about 10 minutes. Shake occasionally. Cool nuts. Grind milk chocolate fine in a food processor; do not over process. Set aside. Chop nuts coarse in food processor. Sprinkle 1 cup nuts over bottom of greased 15 x 10 x 1-inch cookie sheet. Sprinkle 1 cup ground chocolate over nuts. Set aside.
Place all ingredients in a mixing bowl, mix well, spread them out on a large cookie sheet. Bake at 350° for approximately 10 minutes. Stir them again and bake for another 3 to 5 minutes. Remove from oven, let cool, serve as a snack.
Combine all ingredients. Spoon into muffin cups and bake in 350° oven for about 20 minutes.
Put all ingredients in a large bowl and beat with mixer (medium) 4 minutes. Pour into greased 9 x 13-inch cake pan and bake 35 to 40 minutes at 325°.
Combine in blender until thoroughly blended. Add a few ice cubes and blend until thoroughly mixed. Serves 3 to 4.
Brown hamburg in large pot. Add tomatoes and mash them. Add soup mix and 2 quarts of water and bring to a boil. Add vegetables and cook for 20 minutes. Add grated cheese, if desired.
Place cream cheese in bowl. Slowly add powdered sugar while mixing. When mixed, add melted chocolate and stir well. Add vanilla. Stir well. Add salt and nuts. Grease 8-inch square pan. Smooth and chill. Cut into small squares. Store in refrigerator. Makes 1 3/4 pounds.
In a large bowl, combine the egg, bread crumbs, onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8 x 4 x 2-inch loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2-inch of sides. Pat remaining beef mixture over cheese.
Brown potatoes and onions in small amount of oil, adding salt and black pepper to taste. Add a dash of ground hot red pepper and clove of garlic. Add tomatoes and meat last of all. Heat for 10 minutes and then serve.
Carefully lift skin from flesh of chicken and place 2 to 3 tablespoons of stuffing mix in pocket formed between flesh and chicken. Secure skin in place with toothpicks and place in a 1 1/2-quart utility dish with the skin side down.
Mix oatmeal and brown sugar together. Add the oil; let sit overnight (8 hours). Add eggs, almond extract and salt; mix well. Grease cookie sheet. Bake at 325° for 15 minutes. Remove from oven immediately.
Combine all ingredients and refrigerate for 3 to 4 hours. Serve with raw vegetables.
Sift flour and measure. Resift with dry ingredients. Add butter, cut into small pieces. Work in butter with tips of fingers until resembles corn flakes. Make a well in center; add egg yolks and extract. Mix with fingertips until dough feels waxy and forms a ball. Line a 9-inch round pie pan with removable bottom by patting dough evenly over bottom and sides. Bake at 450° for 8 to 10 minutes. At this point, cover loosely with foil and continue baking 5 to 7 more minutes. Remove foil and place crust on rack to cool. Handle crust carefully. Place on flat cake plate to fill with ice cream and garnish with fruits or fill with fresh strawberries and glaze and garnish with whipped cream. Serve at once.
Combine flour, sugar, baking powder, salt and soda. You may sift these, but I generally don't.
Combine first 6 ingredients. Mix well and chill. Serve on lettuce leaves. Garnish with pimento strips. Serves 4 to 6.
Mix flour, sugar and cinnamon. Add oil and eggs, then apples; mix well. Bake for 25 minutes at 350°.
Chill beverages well. Before serving, pour soda into punch bowl. Add ice cream, dividing pint into 4 parts. Serves 32 punch cups.
Cook broccoli and rice according to directions (use regular rice). Saute onion in butter. Add Velveeta (chopped up), milk and soup. Mix rice and broccoli together and put in large oblong baking dish. Pour soft mixture over the rice and broccoli. Season to taste with salt, pepper and garlic powder. Bake at 375° for 30 minutes. This makes a lot, but it reheats okay.
Combine all ingredients except pecans and poppy seed and beat with mixer until blended. Add pecans and poppy seed and stir. Pour into 3 (8 x 3 1/2-inch) greased pans. Bake at 325° for 40 minutes or until done.
Cut avocado in half; peel it and remove pit. Place it and all other ingredients in a blender or food processor. Blend until smooth. Enjoy over salad greens.
Cook meat in skillet with garlic and salt for 10 minutes. Add 7-Up and cook until liquid has evaporated. Add chili powder. Mix well. Pour into a large saucepan and add the other ingredients. Cook 15 minutes on low heat.
Tear tortillas into bite size pieces. Mix all ingredients and let sit 24 hours before baking. Bake at 350° for 1 hour.
Cinnamon rolls: cinnamon, sugar, chopped pecans or raisins, powdered sugar and milk.
Season ground meat with seasoning and form into a loaf. Brown in a skillet and put in a large casserole dish. Cut potatoes in four strips; place vegetables around meat loaf; add salt and pepper. Add onion soup mix and stir vegetables so that they will be coated. Add a little water so that it will make a gravy. Cover and bake for 1 hour and 15 minutes at 350°.
Wash all vegetables. Cut up and store in Ziploc bags. May be made the day before, if necessary. Serves 40 people.
Drain juice from cherries and pineapple into saucepan. Reserve fruit. Bring liquid to a boil. Remove from heat. Add jello and stir until dissolved. Measure the amount of liquid you now have and add enough Coca-Cola to make 4 cups total. Stir well. Pour into bowl and chill. When mixture begins to congeal, add thinned cream cheese and mix well. Stir in cherries, pineapple (cut into chunks) and nuts. Chill until firm.
Combine marmalade, mayonnaise and soy sauce. Pour over other ingredients and mix. May put slivered almonds on top.
Line bottom of a 9 x 13 pan with dried beef. Wrap bacon around each breast. Place chicken on top of dried beef. Mix sour cream and soup together and spread over chicken. Bake at 300° for 3 hours, uncovered.
Mix all ingredients. Pour into casserole dish. Bake at 350° for 45 minutes.
Sift flour and salt together. Cut Crisco into flour and salt until like corn meal or moist to the touch. Sprinkle with ice water and pat together. For best results, use a pastry cloth and a sleeve over your rolling pin.
Cover beans with water and soak overnight. Drain. Put all ingredients in 4-quart cooker and boil several hours or cook in pressure cooker for 30 minutes. Season with salt and pepper.
Bring water to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Cook and stir chicken in hot oil until lightly brown. Stir in soup, milk, mustard and cheese. Add broccoli and pimentos, bring to a boil then simmer 2 minutes. Pour over rice.
Mix all ingredients together and form into balls the size of walnuts. Place on greased cookie sheets and press with fork. Bake at 375° for 10 to 12 minutes.
Mix together and spread on top of cake mixture. Bake at 350° for 35 minutes.
In a mixing bowl, beat dry cake mix, eggs, and oil. Stir in coconut, chips and nuts. Roll into 1 inch balls, place on lightly greased baking sheets. Bake at 350° for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes; remove to wire rack to cool completely.
In a large heavy cast-iron skillet, melt margarine over high heat. Add tasso and andouille. Cook 5 minutes. Stir occasionally. Add the onions, celery, bell pepper, garlic and seasoning mix. Stir well. Continue cooking until browned (about 10 to 12 minutes). Stir occasionally, scraping pan bottom well. Stir in the rice and cook 5 minutes, stirring and scraping pan bottom. Add stock; stir well. Bring to boil, reduce heat and simmer until rice is tender, but still a bit crunchy (about 20 minutes). Stir toward end of cooking. Meanwhile, heat serving plates in 250° oven. Remove bay leaves and serve immediately.
In a large bowl, mix together sugar and oil. Mix in eggs and zucchini. Add salt, flour, soda, spices and vanilla. Mix well. Stir in raisins and nuts. Bake in 2 greased and floured 9 x 5 x 3-inch loaf pans at 350° for 75 minutes or until bread tests done. Will make 5 small foil pans.
In large pan, mix Ro-Tel and Cheddar cheese soup. Heat on low while browning hamburger meat. Drain meat. Add soup mixture. Bring to a boil. Turn off heat. Add broken chips and lettuce.
Saute first 6 ingredients in vegetable oil until tender. Add garlic, salt, pepper and bouillon. Simmer for about 20 to 30 minutes. Serve with pasta and sprinkle cheese on top.
Boil chicken until tender. Melt margarine and mix with crumbs in bowl. Grease a 1 1/2-quart dish and sprinkle crumb mixture to cover bottom. Mix soup with broth. Chop chicken into small pieces. Layer mixture, beginning with chicken. Spoon soup mixture and continue, ending with crumbs. Cook in oven for 45 minutes at 325°.
In large stock pot, brown sausage, pepper, onion and garlic. Add rest of ingredients and simmer 2 to 3 hours.
Brown beef and drain. Slice cabbage on ground beef and cover. Cook until tender. Cut up cheese and add to mixture and sour cream. Cook until cheese melts. Pour into casserole dish and top with bread crumbs. Bake at 375° for 20 minutes.
Preheat oven to 325°. In a bowl, combine salt, flour, baking powder and baking soda. In another bowl, combine sugar, oil and eggs until frothy. Add bananas and blend thoroughly. Fold in flour mixture until blended. Pour into greased bread loaf pan. Bake at 325° for one hour until crust is brown. Use a toothpick to test for doneness. Let stand for 10 minutes. Invert pan to remove loaf; cut into slices.
Boil 3 cups water and mix Jell-O well. Add all ingredients and pour in 9 x 13-inch pan. Refrigerate overnight.
Mix all ingredients in a large rectangle casserole dish or pan. Bake at 350° for 45 minutes.
Heat vinegars and oils and stir in sugar, salt and pepper. Pour over vegetables. Refrigerate overnight.
Slice, core and thinly slice apples. Mix together the apples, 5 tablespoons of sugar and cinnamon; set aside. In another bowl, mix remaining ingredients and beat for 3 minutes. Mixture is very thick. Grease and flour a 10-inch tube or Bundt pan. Alternate in pan the apple mixture and batter, starting and finishing with batter. Bake 1 1/2 to 1 3/4 hours at 350°. Sprinkle confectioners sugar on cool cake.
In a large mixer bowl combine 3 cups of the whole wheat flour, the dry milk, salt and yeast. Mix well. Heat together the water, honey and cooking oil until warm (115° to 120°). Add warm liquid to the whole wheat flour mixture in the bowl. Beat at low speed of electric mixer for 1 1/2 minutes, scraping the sides of the bowl constantly. Beat at medium speed for 3 minutes more. `By hand stir in the remaining cup of whole wheat flour and enough of the all-purpose flour to make a moderately stiff dough. Turn onto a floured surface and knead for about 5 minutes. Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double (45 to 60 minutes). Punch down. Divide dough in half. Cover and let rest for 10 minutes. Shape each half into a loaf. Place each loaf into a greased 9 x 5 x 3-inch loaf pan. Cover and let rise until double (30 to 45 minutes). Bake in a 375° oven for 30 to 35 minutes. Makes 2 loaves.
Mix dry ingredients. Mix wet ingredients. Add eggs last. Pour half batter in greased iron skillet. Pour grated cheese on top. Pour remaining batter on top of cheese. Bake at 400° for 30 to 35 minutes. Enjoy!
Stir ingredients together in a 2-quart casserole dish. Bake in a 350° oven for 30 minutes, then uncover long enough to let cheese brown. Serves 4 to 6.
Trim fat from chops and brown quickly in frying pan. Transfer to a shallow baking dish and pour mushroom soup over them. Chops should be well covered with soup. Bake at 325° for 45 minutes or until chops are very tender, adding more soup if necessary during cooking. Serve with baked potatoes.
Mix all ingredients together. Makes 3 layers. Bake at 350° until tests done.
Mix all cake ingredients together and pour into three 9-inch pans. Bake at 350° for 25 minutes. Cool.
Mix all ingredients and pour into a tube pan sprayed with Pam. Bake at 300° for about 2 hours. Test after 1 hour.
Mix together in a 9 x 13-inch greased pan. Bake at 350° for 15 minutes. Let cool.
Mix well and add enough chicken or turkey broth so it will not be dry (about 2 cups or more). Put in a glass baking pan and bake for 1 hour at 350°.
Chop bean sprouts slightly and add to rest of the ingredients, except egg. Saute in a little oil in a hot skillet. Remove from skillet when cooked. Beat eggs and stir in cooked ingredients. Heat more oil in frying pan and put in enough egg mixture to form a small omelet. Fry on both sides until golden brown. Serve with chopped green onion, parsley or with the Sauce.
Brown meat in small amount of fat. Add water, cover and simmer until tender. Drain pineapple and reserve syrup. Combine sugar and cornstarch; add pineapple syrup, vinegar, soy sauce and salt. Add meat, cook and stir until gravy thickens. Add pineapple, green pepper and onion. Cook 10 minutes. Serve over rice.
Wash potatoes. Boil or bake. Peel potatoes. Sit in refrigerator to cool. Slice potatoes and place in pan. Mix all dry ingredients. Sprinkle over sliced potatoes. Pour melted butter over to marinate the potatoes. Bake in oven until juice thickens, about 15 minutes, in preheated 375° oven. If marshmallows are used for top, brown for short while in oven.
Brown ground beef and drain. Brown sausage and drain. Mix beef, sausage and cubed Velveeta cheese in a large skillet. Stir until cheese melts. Take off heat. Spoon onto cocktail rye. These freeze well for use in the future.
Stir dry ingredients together. Cut in the margarine until pea size. Mix in milk only until ingredients are blended. Do not overmix. Roll to 3/4 inch and cut. Bake on ungreased baking sheet at 475° for 10 minutes.
In a small mixing bowl, beat the cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper. Serve with vegetables and pretzels. Makes 1 1/2 cups.
Mix together cranberry sauce, soy sauce and maple syrup. Pour over wings. Sprinkle with garlic powder. Bake at 225° for 4 hours or more. Delicious as appetizer or a meal - not as sweet as you'd think!
Roll out 1 package of rolls in 8 x 13-inch pan. Bake at 350° for 8 to 10 minutes. Beat cream cheese, sugar, egg and almond until smooth; pour over rolls and then cover with 2nd package of rolls. Bake at 350° for 20 to 25 minutes; cool. Combine confectioners sugar, milk, almond for glaze; then drop on jelly or jam. Enjoy.