HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine and sugar until light. Add eggs, one at a time. Beat between each. Add vanilla and lemon extracts. Mix well. Sift together flour, salt and baking soda. Add dry ingredients to mixture alternating with sour cream. Bake in greased and floured Bundt pan at 325° for 1 hour and 15 minutes.
Crumble breads and add all ingredients except margarine. Pour into crock-pot and dot with margarine. Cook on high 3 hours, or on low 3 to 4 hours. Stir halfway through.
Mix sugar and flour. Slowly add other ingredients. Cook over medium heat until it coats spoon, stirring constantly. Cool. If you want to stretch it, add 1/2 cup Miracle Whip. Pour over cold cooked cubed potatoes.
Combine meat, green pepper, chili powder and oregano. Cook until meat browns. Drain. Remove from heat. Add soup, water, sauce and garlic salt. In a 9 x 13-inch greased pan, layer tortillas, meat, cheese and end with meat on top. Refrigerate 24 hours. Bake at 350° for 45 minutes. Top with sour cream and taco sauce. Let set for awhile.
Brown ground turkey and add taco seasoning. Drain and set aside. Mix all ingredients together with meat and serve. Serves 4 to 6.
Mix half the flour and all the cinnamon; coat pork thoroughly with mixture. Heat oil in electric skillet; brown pork and remove when browned. Add water to reserved pineapple syrup to measure 1 3/4 cups; gradually stir into remaining flour. Stir pineapple syrup mixture, vinegar, soy sauce and Worcestershire into fat in skillet. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Stir in sugar, salt, pepper and meat.
Saute onion, parsley, spinach, garlic and herbs in olive oil until tender. Mix all ingredients except the wine, soy sauce and Parmesan cheese. Simmer covered for 1 hour, then stir in wine, soy sauce and Parmesan cheese before serving.
Combine the first four ingredients. Cut the Milky Way bars into small pieces. Pour one cup of the milk mixture into the bowl of Milky Way pieces and put into the microwave to melt. When the candy is melted, pour that mixture along with the rest of the milk mixture into the ice cream freezer. Add the 1/2 gallon of milk to make 1 gallon. Freeze.
Put shrimp over haddock in baking pan. Sprinkle Parmesan cheese over shrimp. Sprinkle flour, salt and pepper. Dot with oleo or butter. Add milk. Sprinkle dry bread crumbs over top. Bake at 350° for 40 minutes.
In a large skillet, cook ground beef and onion over medium heat until meat is no longer pink; drain. Add Sloppy Joe mix, spaghetti and tomato sauce and heat. Transfer to a greased 13 x 9 x 2-inch baking dish. Sprinkle with cheeses. Pull biscuit layers apart and place a thin layer over top of cheese. Bake, uncovered, at 375° for 15 to 20 minutes or until biscuits are golden brown.
Heat applesauce to boiling. Add lemon juice and simmer 10 to 15 minutes, until very thick. Add cherry Jell-O powder and stir until dissolved. Remove from heat and stir in walnuts. Pour into an 8 x 8-inch pan which has been rinsed with cold water. Cool to room temperature and refrigerate until set. Cut into 1-inch squares. Can be dusted with powdered sugar. Makes about 64 squares.
Brown meat and drain off fat. Place carrots, celery, onion, water, salt and pepper in a large kettle. Boil 5 minutes. Drain and save liquid. Drain tomatoes and add liquid to vegetable liquid. Melt butter in the kettle. Stir in flour gradually. Add vegetable liquid, stirring constantly. Add bovril, Worcestershire sauce, Accent and ketchup. Combine meat, vegetables and tomatoes with sauce. Cover and simmer 20 minutes. Add frozen vegetables and simmer 10 minutes more. Freezes well!
In large shallow dish, spread bean dip. Mash avocados with small amount lemon juice. Combine mayonnaise and sour cream with avocados. Add taco seasoning. Pour on top of bean dip. Chop tomatoes and onions and layer on top of avocado mixture. Top with remaining layers of olives, cheese and peppers. Serve with chips.
Add salt to eggs and beat until thick and lemon colored. Add sugar and flavoring and continue to beat. Add sour cream and flour alternately, mixing well after each addition. Knead on board. Cut small pieces of dough. Roll very thin and cut into strips about 4 inches long. Slit each piece in center and pull one end through the slit. Deep fry in hot fat until lightly browned. Drain on paper towel and sprinkle with powdered sugar.
Mix together after browning meat and draining noodles. Let set for 4 hours. Cook for 1 hour at 350°.
Beat milk and egg in glass or metal bowl. Beat flour, shortening and salt in glass or metal bowl. Then beat both mixtures together. Roll fish or vegetables in flour and dip in batter. Fry in hot oil. You can refrigerate up to 3 weeks.
Peel and quarter potatoes; place in cold water. Use equal parts of flour and cheese and salt to taste. Put in a bag; shake to coat.
Combine all ingredients together. Fill muffin tins, bake at 400° until brown. Makes approximately 1 dozen.
Combine strawberries and glaze and set aside. Slice cake thin. Mix topping of Cool Whip, cream cheese and sugar. Put in a 9 x 13-inch pan in this order: topping, strawberry mix, cake, topping and strawberry mix. Continue until all is gone. Refrigerate until ready to serve.
Cook chicken legs in 1 1/2 quarts of water. When done, remove skin and bones. Put meat in pot, add seasoning salt, pepper and bouillon. Cook celery and carrots separate from broth. Drain water. Add to stock. Cook noodles until almost done. Drain. Rinse in cold water. Add to broth. Serve.
Cook first 5 ingredients all together at 300° for 6 minutes. Pour over Rice Krispies and nuts.
Cream together. Press crust into 9 x 13-inch pan. Bake at 350° for 25 minutes.
Melt butter or margarine in pan in oven. Sift together dry ingredients. Add eggs and pulp. Mix well. Pour in melted butter or margarine and mix well. Pour into 1 very large pan or 4 small ones. Bake at 300° for 1/2 hour or longer. Cool in pan. Cut in small squares or rectangles.
Melt margarine in a deep casserole. Sprinkle 1/2 package Pepperidge Farm cornbread stuffing mix in bottom of dish. Add chicken (cut in bite size pieces), chopped celery, peas and 1 can cream of mushroom soup. Cover with the rest of the stuffing mix and pour chicken broth over all. Bake at 350° for 45 minutes.
In large kettle, saute leeks and/or onions in butter until tender. Add celery, potatoes, chicken stock and dried corn. Bring to a boil, then cover; reduce heat and simmer gently for 30 minutes or until corn is done. Add clams, seasoning, dry milk and whole milk. Heat to boiling point and gently simmer for a few minutes. Add hard-boiled eggs a few minutes before serving. Adjust milk to desired consistency.
Sift together the flour and salt; set aside. Blend margarine and sugar. Beat in egg yolk and vanilla. Add to flour mixture. Put through cookie press. Bake for 10 minutes at 375°. Makes 50 cookies.
Dice 1/2 sandwich meat. Cut green onions into small pieces. Mix thoroughly with cream cheese and shape into a ball. Dice last 1/2 of ham and cover ball with it. Serve with crackers or chips.
Preheat oven to 350°. Blend together cake, pie filling and eggs in a large bowl. Beat 2 minutes.
Preheat oven to 350°. Grease and flour 10-inch Bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool. Sprinkle powdered sugar on top of cooled cake.
Cream together sugar, butter and eggs. Add flour and then desired flavor of extract. Bake in 325° oven for 1 hour and 25 minutes in greased and floured tube pan. Cool 15 minutes in pan and then invert onto platter.
Cook noodles per directions on box; mix tuna, green pepper, onion and celery. Toss with Walden Farms fat-free Thousand Island dressing. Serve chilled. Less than 1 gram of fat in this recipe.
Cut chicken breasts into small nugget sized pieces (deboning it). Mix buttermilk and meat tenderizer together in a bowl. Put flour in a separate bowl. Wash chicken thoroughly. Dip chicken in buttermilk mixture and then roll in flour (add salt and pepper to flour if desired). Pour Wesson oil in frying pan and heat. Place floured chicken pieces in hot oil and fry until golden brown (turning as necessary). Drain on paper towel and serve while hot. Serves approximately 6.
Mix above ingredients well. Put in a 9 x 9-inch pan lined with the following: 1/2 cup brown sugar and 1/4 cup margarine (melted). If desired, sprinkle the top with nuts. Bake at 350° for 35 to 40 minutes. Serve with ice cream or whipped cream.
Mix eggs, 1 teaspoon sugar and Bisquick; mix well. In a 10-inch ovenproof skillet or casserole, saute apples and raisins in butter until tender. Remove from heat. Pour batter over apples and raisins. Combine remaining sugar and cinnamon and sprinkle over batter. Bake 12 to 14 minutes at 450° or until set in center. Serve with syrup. Yields 4 to 6 servings.
Dredge steaks in flour. Pan-fry in butter, then add mushrooms with liquid. Cook 5 minutes, covered. Add lemon juice and sherry and cook an additional 20 minutes or until steaks are very tender.
Heat potatoes, onions, carrots, bouillon and water to boiling. Cover and cook until potatoes are tender, about 15 minutes. With potatoes, onions and carrots still in water, mash them with a potato masher. Add cheese slowly, stirring until it's all melted. Serves 6 to 8.
Stir yellow cake mix, egg, oil and water. Take 1/3 of yellow mixture and swirl together with chocolate packet, then put back into yellow mixture. (Don't stir too much, you want to maintain that swirled look!) Fold in milk chocolate chips. Bake at 350° on greased cookie sheet for 8 to 10 minutes. Should come out nice and gooey!
Quarter and seed orange and apples. Coarsely grind cranberries, orange and apples in a food grinder or blender. Add sugar, pineapple and pecans; mix well. Refrigerate overnight. Yields 2 quarts. Freezes well.
In a 2-quart bowl, break cauliflower and broccoli into bite size pieces. Combine with green pepper and onion. Stir together remaining ingredients and pour vegetables. Refrigerate overnight.
Layer the ingredients in order listed: lettuce, celery, red or green pepper, red onion and peas. Spread mayonnaise on top of peas to seal. Sprinkle with sugar. Top with shredded cheese. Cover with plastic wrap. Refrigerate 4 hours or overnight. Before serving, top with freshly made bacon pieces.
Fry meats and drain good. Add seasonings and cheese. Mix. Spread on small loaf rye bread (or plain) and bake at 350° until hot through and through.
In a large saucepan bring water to a boil. Add barley and bouillon granules. Return to boiling; reduce heat. Simmer, covered for 10 to 12 minutes or until tender. Drain well	and rinse with cold water and drain again. In a large mixing	bowl, stir together drained barley, cucumber, red or green pepper, green onion and herbs. In a screw top jar, combine oil, lemon peel, lemon juice, salt and pepper. Cover and shake well. Pour over barley mixture, toss to coat. Season to taste with additional salt and pepper. Cover and chill in refrigerator several hours or overnight.
Mix all ingredients together thoroughly and put in airtight container. For a richer mix, add 1/3 cup powdered nondairy creamer and/or a tablespoon or 2 or malted milk powder to the mixture. To use, put about 4 tablespoons of the mix (or to taste) into a cup of boiling water. Add a dash of whipped topping or vanilla ice cream, if desired.
If spices are too much for your taste, use 1/2 teaspoon of each. Bake at 350° for 20 minutes or until done.
Boil or pressure cook chicken with salt, pepper, garlic salt and onions until done. Set chicken aside to cool, then take chicken off bones. Boil yellow rice mixture in 3 cups of chicken broth for 15 to 20 minutes until rice is done. Add jar of pimentos, then add deboned chicken and stir until well mixed. (Yields 10 servings.)
Mix fruit with 1 cup of sugar. Let stand. Place butter in 2-quart casserole in oven at 325°. Mix sugar, flour, baking powder, salt and milk and pour over melted butter. Do not stir. Spoon fruit over top. Do not stir. Bake at 325° for 60 minutes.
Melt the chocolate morsels. Add the nuts and raisins to the melted chocolate, until not much chocolate is left. Drop onto wax paper by teaspoonfuls until set.
Mix all ingredients together in a 2-quart casserole. Lightly pepper mixture. Bake, uncovered, at 350° for 1 hour, stir occasionally.
Combine in the top of a double boiler. Cook, covered, over boiling water until rice is tender and milk is almost absorbed, about 1 hour. Serves 4 to 6.
Preheat oven to 350°. Saute mushrooms in butter. Drain on paper towels. In food processor or blender, process next seven ingredients. Pour mixture into large bowl and stir in mushrooms, cheese and crabmeat. Fold into a 10-inch quiche dish and bake 45 minutes or until knife comes out clean. Let stand 5 minutes before cutting.
Melt margarine in a baking dish. Mix sugar, flour, baking powder and milk. Add to margarine. Spoon fruit on top. Do not stir. Sprinkle second cup of sugar on top. If you desire, you can sprinkle cinnamon on top. Bake at 350° for 30 to 40 minutes.
Saute onion in olive oil until soft. Add garlic and saute again. Add bacon. Beat eggs in a small bowl and add cheese. Toss all in cooked linguine and simmer for 10 minutes before serving.
Mix together oatmeal, flour, sugar, soda and salt in large bowl. Cut in shortening until mixture resembles coarse meal. Add cold water to mixture, one tablespoon at a time, until mixture forms a ball and holds together. Preheat oven to 375°. Place a small amount of cornmeal or flour on a clean counter. Divide dough into two balls. Roll each ball of dough into a rectangle about 1/4-inch thick on the "floured" counter. Cut each rectangle into 3-inch squares. Place the squares on a cookie sheet and bake 15 to 20 minutes or until brown on top. Store in an airtight container.
Saute peppers and onion in butter until tender. In 1-quart baking dish, blend soup, sour cream and remaining ingredients. Bake at 350° for 30 minutes. Serves 4.
Put half of carrots, onions and celery in bottom of crock-pot. Add chicken. Top with salt, pepper, liquid and remaining half of the vegetables. Sprinkle basil over top. Cover and cook until done, either on low for 7 to 10 hours or on high for 2 1/2 to 3 1/2 hours.
Set oven at 350°. Sift into large bowl the flour, sugar and baking powder. Add and mix well the shortening, eggs, milk and vanilla. Spoon onto ungreased cookie sheet and bake.
Preheat oven to 350°. Slice sausage and brown in skillet. Add tomato sauce, mushrooms, onion and spices. Add 2 cups of water. Simmer until done.
Beat eggs well and mix in oil and sugar. Mix together flour, soda, cinnamon and salt and add to egg mixture. Add carrots and mix well. Pour into three 9 x 1-inch greased cake pans. Bake at 350° for 20 to 25 minutes or until tests done. Cool and frost with Cream Cheese Frosting.
Cream butter and add sugar one cup at a time. Add flavoring and mix real good. Add eggs one at a time, then add flour, one cup at a time.
Brown hamburger and diced onion; drain grease. Remove from heat and add 1 can tomato soup, rice and Parmesan cheese. Split and clean out peppers; stuff. Heat other can tomato soup, chili powder and Worcestershire sauce. Pour over stuffed peppers. Cover and bake at 350° for 1 to 1 1/2 hours.
Melt 2 sticks of butter, mix rice & water in butter with the can of soup. Place rice & chicken in a baking dish and pour soup and water on top of chicken and add onion soup mix on top. Bake at 375° for 1 hour.
Dissolve jello in 1 cup hot water. Add cream cheese. Blend well with mixer. Add crushed pineapple with juice. Fold in Cool Whip. Best if chilled overnight. Garnish with mandarin oranges.
Cook meat. Add onion, pepper, tomato sauce and spices. Simmer for 20 minutes. Spray a 9 x 13-inch pan with Pam. Cook noodles and put noodles in pan. Pour meat mixture over noodles. Sprinkle with cheese. Top with mushrooms. Cover with foil. Bake at 350° for 35 minutes.
Blend all ingredients together. Serve after 1 hour in refrigerator to blend flavors.
Mix sugar, salt and flour together. Add beaten eggs, milk, vanilla and coconut. Melt butter and add to mixture. Stir. (Can refrigerate at this point.) Pour into unbaked pie shells 2 deep-dish pie crusts. Bake at 400° for 10 minutes. Reduce heat to 300°. Cook until golden brown and set. Let cool. Makes 2 pies.
Put everything in skillet and cook for about 30 minutes. Can try with one can of mushroom.
Trim most of the fat from the meat. Sprinkle meat generously with tenderizer, liquid smoke, salt and pepper.
In bowl dissolve Jell-O and water. Stir in lemon juice and salt and add enough cold water to pineapple juice to make 1 cup, then add to mixture. Chill slightly until set. Stir in pineapple and carrots. Pour into 4 cup mold (oiled). Cover and chill until firm. Unmold to serve.
Mix all ingredients and pour into greased bread pan. Bake 1 hour at 350°.
Whisk juice and dressing mix together. Marinate chicken in half the juice mixture for 2 to 24 hours. Bake at 350° for 45 to 50 minutes. Combine cornstarch, water and remaining juice mixture in pan. Heat to thicken. Brush chicken with sauce. Serves 4.
Heat oven to 350°. Grease 8 x 8 x 2-inch baking pan. In medium saucepan, melt chocolate and shortening over low heat, stirring constantly. Remove from heat. Mix sugar, eggs and vanilla. Stir in remaining ingredients. Spread in pan. Bake until brownies start to pull away from sides of pan, about 30 to 35 minutes. Cool slightly. Cut into 2 x 2-inch squares.
Heat 2 teaspoons oil in skillet; brown chicken on both sides. Remove chicken. Add remaining oil, mushrooms, onion and garlic; saute until tender. Add tomatoes, 1/2 cup broth, thyme, salt and pepper; return chicken to skillet. Cover; simmer for 10 to 12 minutes, until chicken is cooked. Whisk together the flour and remaining broth. Remove chicken; keep warm. Stir flour mixture into skillet until mixture thickens and boils. Sprinkle with parsley. Makes 4 servings.
Boil noodles 8 minutes; drain. Grease dish. Put noodles, tuna and beans in dish. Pour soup over ingredients. Add bread on top. Pour oleo over bread. Bake at 350° for 45 minutes.
Mix sugar, salt and flour. Add egg yolks which are slightly beaten, buttermilk, margarine and vanilla. Blend well. Beat egg whites until they hold a peak. Fold into custard mixture. Pour into pie shell. Bake at 425° for 10 minutes, then at 325° for 30 minutes or until pie is golden brown and knife inserted comes out clean.
Peel potatoes and boil 20 minutes. They should not be too soft. Half in lengthwise; place in baking dish. In a pan boil together the butter, water, corn syrup and brown sugar. Pour syrup mixture over potatoes and baste often. Bake at 350° for 1 hour until glazed.
Pull chicken off bones. Grease bottom of baking pan. Put chips in bottom of dish; place chicken on top of chips. Add chopped onion. Cover with both kinds of soups. Top with pepper and cheese. Bake at 350° for 45 minutes.
Boil potatoes in their jackets. Boil eggs. Meanwhile, fry bacon and crumble. After potatoes are cooked, saute onion in bacon grease until golden brown. Blend in flour and seasonings. Remove from heat. Pour in water and vinegar. Place on medium heat and bring to a boil. Pour sauce over sliced eggs, potatoes and bacon.
Precook chicken with onion and celery until almost done. Cook broccoli and arrange in bottom of 11 x 9-inch baking dish. Place chicken on top. Combine soup, milk, lemon juice, Miracle Whip and pour over chicken. Sprinkle cheese on top. Combine 1 cup bread crumbs and butter in blender and spread on top. Bake 40 minutes at 350°.
Mix thoroughly 1/2 can soup, beef, onion, egg, bread crumbs, parsley and salt. Press meat mixture firmly into 9-inch pie plate or 8 x 8-inch square baking dish. Bake at 350° for 25 minutes. Spoon off excess fat. Frost with potatoes. Top with remaining soup. Mix together bacon and cheese and sprinkle over the top. Bake 10 to 15 minutes longer.
Combine all. Baste meat while broiling or use for braising. Makes 1 3/4 cups.
Mix and sift flour, sugar, salt, baking powder and baking soda. Cut in butter. Add milk and egg. Knead until looks like coarse cornmeal. Stir in raisins. Bake at 350° until golden brown.
Rinse and drain kraut. Add all ingredients. Mix and let marinate overnight in refrigerator. Improves with age.
Brown hamburger meat and onion in skillet; drain off fat. Add remaining ingredients; mix well. Pour into a 1 1/2-quart casserole dish. Bake 15 to 20 minutes at 350°.
In a small pan, heat orange juice to boiling; add Jell-O and stir until dissolved. Stir in cranberries and stir until well combined. Stir in celery and nuts. Pour into a mold and chill until slightly firm. Make the second layer by dissolving lime Jell-O in boiling water. Blend in mayonnaise; pour over first layer and top with marshmallows.
Combine salad dressing mix, sour cream and mayonnaise; set aside. Place half of the crumbled corn bread in bottom of a large serving bowl. Top with half of chili beans. Combine tomatoes, bell pepper and onions. Layer half of mixture over beans. Layer half of cheese, bacon, corn and reserved salad dressing mixture. Repeat layers using remaining ingredients. Cover and chill 2 to 3 hours before serving. Serves 10.
Open up tapioca and Jell-O powders and put in saucepan. Add 3 cups cold water. Bring to a boil, stirring frequently, until it thickens 5 minutes. Let cool. Fold in Cool Whip and drained fruit. You can substitute different flavors of Jell-O as well as the fruit.
Cream shortening, sugars and eggs together. Put dates in a small bowl and sprinkle in the soda and add the hot water.
Pour melted butter into 9 x 13-inch baking dish. Mix together milk, flour and sugar. Pour into dish and top with peaches (undrained). Bake at 350° for 1 hour.
Saute garlic and mushrooms in margarine and wine. Remove mushrooms and garlic; brown meat. Add bouillon and water to meat and simmer 15 minutes. Stir in catsup; mix 1/3 cup bouillon mix and flour until smooth; stir into meat. Boil 1 minute to thicken; add mushrooms and garlic. Stir in 1 cup sour cream; serve over noodles.
Mix ingredients together. Pour into unbaked pie crust. Bake 325° for 35-45 minutes.
Boil broccoli until tender. Place in a 2-quart casserole dish. Saute onion and celery in butter. Simmer 15 minutes. Add soup, mushrooms, cheese and 1/2 cup bread crumbs. Pour into greased 2-quart casserole dish over broccoli spears. Sprinkle with remaining bread crumbs. Bake in a 350° oven for 30 minutes. Serves 10.
Fry pork, beef or chicken in oil until brown. Add green pepper and onion. Stir and fry 2 to 3 minutes. Add cooked rice and continue cooking 5 to 7 minutes, stirring occasionally. Add egg, green onions and soy sauce. Stir into rice and cook until done, 3 to 4 minutes.
Combine all ingredients into a large skillet and stir. Heat until carrots are glazed. Can be done in oven.
Break up bread into small pieces. Place in a bowl and cover with the milk. Cover bowl and let stand for 1 hour.
Beat yolks and whites of eggs separately; cream butter and cream sugar into it. Add egg yolks and mix well. Add stiff egg whites alternately with flour. Long beating of air into this mixture is the success of this cake according to Grandma. Grandma always beat the mixture by hand in a large wooden mixing bowl. Pour mixture into a greased cake pan and place into a moderate oven (325° to 350°) for 1 to 2 hours.
To prepare, heat pan. Add oil and garlic, Brown garlic and remove from oil. Add steak and fry a few minutes. Add ginger, salt and pepper then add green peppers and onion. Mix well with steak, add 1 c of bouillon. Mix together soy sauce, corn starch and water add to meat and onions. When sauce thickens, remove from heat. Serve with rice.
Cream sugar and oleo. Fold in eggs without beating. Stir in pineapple. Grind or crush vanilla wafers and alternate with pineapple mixture. Sprinkle with nuts and place in refrigerator to harden. Serve with whipped cream (optional).