HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except the Ritz crackers and butter. Put in a casserole dish that has been sprayed with cooking spray. Crush the crackers and mix the butter into the crumbs. Spread on top of the veggie mixture. Put in preheated 350° oven and bake about 30 minutes, until lightly browned on top.
Strict is my diet. I must not want. It maketh me to lie down at night hungry. It leadeth me past Baskin-Robbins. It trieth my will power. It leadeth me in the paths of starvation for my figure's sake. Yea, though I walk through the aisles of the pastry department, I will buy no sweet rolls for they are fattening. The cakes and the pies, they tempt me. Before me is a table with celery and lettuce; my day's quota runneth over. Surely calories and weight charts shall follow me all the days of my life, and I shall dwell in fear of the scales forever.
Heat oven to 350°. Microwave chocolate and butter in large microwaveable bowl on High for 2 minutes or until butter is melted. Stir chocolate until it is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and walnuts until well blended. Spread in greased 13 x 9-inch baking pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool in pan. Cut into squares. Makes 24 servings.
Select turkey carefully. It should not exceed 14 to 20 pounds. Wash and dry. Combine pepper, salt, paprika and hot water. Let stand at least 10 minutes. Add peanut oil and mix thoroughly. Sprinkle Worcestershire powder over turkey. Rub peanut oil mixture inside and outside of turkey. Truss as desired. Pour remaining oil and additional oil into large paper sack (type used in your grocery store, large, heavy-duty type with no holes). Rub oil into inside of sack until every pore in every inch of the sack is sealed with oil mixture.
Mix and beat well. Pour into hot, greased iron skillet (use square one for lots of crust). Bake at 400° for 25 minutes.
In a saucepan, cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil. Mix well. Blend in baking soda and flour. Stir in cinnamon, nutmeg and vanilla. Pour into a greased 8 x 8-inch baking pan. Bake at 350° for 25 minutes or until cake tests done.
Beat eggs, sugar and oil. Sift together flour, baking powder, soda, salt and cinnamon. Add to egg mixture and mix well. Add grated squash, vanilla and chopped nuts. Blend together and pour into two greased and floured loaf pan. Bake for 1 hour at 350°. Makes 2 loaves.
Make jello, adding 1 cup boiling water only. Grind oranges; add all ingredients and chill.
Soften yeast in warm water. Heat cottage cheese to lukewarm; add sugar, onion, butter, dill, salt, soda, egg and yeast mixture. Add flour gradually, beating well after each addition. Part of the flour can be mixed in using the mixer at medium speed. Cover and let rise in warm place until light and doubled, about 1 hour. Stir down dough. Turn into well-greased 1 1/2 or 2-quart casserole. Let rise again until light, about 30 to 40 minutes. Bake 40 to 50 minutes at 350°. Brush with butter and sprinkle with salt.
Rinse lentils and drain. In a large saucepan, combine lentils, water, onion, bouillon granules, salt, basil and pepper. Bring to boiling; reduce heat. Cover and simmer for 25 minutes. Quarter sausage lengthwise and slice 1/2-inch thick. Add along with frozen broccoli and carrot. Return to boiling. Simmer, covered, for 10 to 15 minutes longer or until lentils and vegetables are tender. Makes 4 servings.
Combine flour, oleo and nuts and spread in pan; bake at 350° for 15 to 20 minutes. Let cool!
Mix all ingredients together and pour into well-greased muffin pan. Bake at 450° for 35 minutes or until brown.
Mix oleo, cocoa and Coke in pan and add marshmallows to melt. Mix soda and milk in separate bowl; set aside. In another bowl, mix flour, sugar, eggs and milk in mixer. Add Coke mix and vanilla. Bake at 350° for 45 to 60 minutes. Frost.
Cook onions in small amount of water in a large saucepan. When the onions are cooked dry, begin adding ground beef. The more the mixture is stirred, the finer the texture of the chili. Add salt, pepper, paprika and chili powder according to taste. When beef is well cooked, add tomato paste and tomato soup. Simmer on low heat about 30 minutes; stir often.
Heat vegetable oil in large pan. Add onion and garlic; heat 2 minutes. Stir in vegetable juice; bring to boil. Cover, reduce heat and simmer 10 minutes. Add mixed vegetables, pasta and spinach. Cover; simmer 10 minutes. Sprinkle with cheese before serving. Makes 8 servings.
Mix together all but filling. Reserve 1/4 cup batter. Spread on large cookie sheet. Cover with pie filling. Drop remaining batter on top and bake 20 minutes in 350° oven.
Beat together shortening, Sweet 'N Low, eggs and milk. Add bananas, nuts, soda, flour and vanilla. Pour in loaf pan and bake at 350° for 1 hour.
Mix all ingredients together. Drop by teaspoonfuls into hot oil. Puppies will float when done.
Beat Ricotta, eggs and sugar first, then add anise flavoring, lemon juice, milk and baking powder. Mix well. Melt butter and pour in bottom of baking pan. Pour everything into pan. Sprinkle candy over it. Bake until golden brown at 350°.
Mix thoroughly butter, confectioners sugar, egg, vanilla, and almond extract. Blend in flour, soda and cream of tartar. Cover, chill 2 to 3 hours. Heat oven to 375°. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth covered board, cut into desired shapes; Sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 - 8 minutes or until brown on edge.
Put flour into a 10-inch skillet. Stir to light golden brown; add oatmeal. Stir until slightly toasted color. In a bowl, beat egg until fairly thick. Add sugar and beat until very thick. Fold in nuts, flour and oatmeal. Drop on greased cookie sheet 1 level tablespoon of mixture and flatten with hand. Bake at 300° for 15 minutes.
Mix red punch and frozen lemonade; chill. Add ginger ale when ready to serve. Prepare at least 2 cups per person because everyone really enjoys this punch.
In a small mixing bowl, combine cream cheese. sour cream, sugars, and syrup or vanilla; beat smooth. Chill and serve with fruit.
In large bowl, combine flour, salt, baking powder, pudding, butter, egg and milk. Beat for 2 minutes, medium speed. Pour into greased 9-inch pan. Place sliced peaches over batter. Combine in a small bowl the cream cheese, 1/2 cup sugar and 3 tablespoons reserved juice; beat 2 minutes at medium speed. Spoon to within 1-inch of dish edge. Combine and sprinkle over cheese filling 1 tablespoon sugar and cinnamon. Bake at 350° for 30 to 35 minutes. Serves 8.
Mix together first seven ingredients. Add remaining ingredients. Flour pan and bake for 45 minutes to 1 hour at 350°.
Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to boil. Reduce heat; simmer until chicken is tender (about 1 1/2 hours). Cool chicken just slightly; cut into bite-size pieces and set aside. Strain and skim chicken broth. Put reserved chicken and broth in large kettle. Add cans of broth, soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle. Simmer soup in low heat for 2 to 3 hours. About 30 minutes before serving, make dumplings by sifting flour, salt, baking powder and 1/4 teaspoon pepper together. Add 1 well beaten egg, 2 tablespoons melted butter and enough milk to make moist, stiff batter. Drop by teaspoon into boiling liquid. Cook covered for 18 to 20 minutes or until done.
Prick and bake pie crust at 400 degrees for 10 minutes. Sprinkle cheese into bottom of crust; then top evenly with green chilies. Combine eggs, sour cream, and onion salt; then pour evenly over chilies. Sprinkle rotel around the inside rim of pie crust. Bake for 25 minutes and serve hot.
Mix together dry ingredients in saucepan. Blend in milk. Mix well until smooth. Add water. Stir well. Bring to boil for 10 minutes over medium heat, stirring constantly.
Mix jello with hot water; add blueberries and pineapple. Congeal until firm.
Heat oven to 325°. Generously grease and lightly flour a 12-cup fluted tube pan. In large bowl, blend all ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into prepared pan. Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean. Prick deeply every inch with long-tined fork. Spoon half of glaze over hot cake in pan. Let stand 10 minutes. Invert onto serving plate. Spoon remaining glaze over cake.
Prepare cake mix according to directions. Mix and boil the sugar and milk for about 5 minutes. Pour over cake as soon as it is done, while still hot. When cake is cool, put Cool Whip over it and sprinkle with coconut.
Combine walnuts and dates; dredge in 3 tablespoons flour, stirring to coat evenly. Set aside. Cream butter in a large bowl. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine 1 cup flour and next 4 ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in the walnut-date mixture. Spoon mixture into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean. Drizzle with honey; cool in pan. Cut into 1 1/2-inch squares or diamonds. Sprinkle with powdered sugar. Yields 4 dozen.
Mix together and drop by teaspoonfuls on cookie sheet. Bake at 350° for 10 minutes.
Brown ground beef and onion; drain. Brown bacon until crisp. Drain and crumble. Place all ingredients in a crock-pot and cook all day. Makes 10 servings. (Optional: Bake in oven for 1 hour.)
Cook pasta until very al dente. Drain and toss with olive oil and lemon juice. Cool to room temperature and toss to coat thoroughly. Add basil, tomatoes, cheese, salt and pepper to taste. Garnish with basil leaves. Tastes best when made on the day to be served. Serves 8 to 10 as a salad.
Mix well over low heat until sugar is dissolved. When bread is done, poke holes in bread and brush glaze on top of bread. Freezes well.
Rinse, pat dry and halve mushrooms, place in a large bowl. In a saucepan, combine oil, vinegar, water, onion, garlic, salt, oregano and pepper. Bring to a boil, reduce heat and simmer for 5 minutes. Pour hot marinade over mushrooms. Stir in olives and their liquid, mix well and pack in quart jar. Refrigerate at least 2 days.
Mix butter, sugar and milk in heavy 2 1/2 to 3-quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat. Stir in chips until melted. Add marshmallow cream, nuts and vanilla; mix well. Pour into greased 9-inch square or 13 x 9-inch pan. Cool at room temperature; cut into squares.
Saute crawfish tails, oleo, and green onions. In large pot combine cream cheese, cream of potato soup, cream of mushroom soup, corn, half and half, red peppers, salt and pepper. Add crawfish tails mixture and heat until hot. Serve with crackers. Makes one large pot.
Mix together cream cheese, onion, peppers, mayo & ham. Spread mixture on tortillas up to about 1 inch from top. Starting from bottom, roll tortilla up, mixture will squeeze to top when rolling. Roll each into individual pieces of saran wrap. Refrigerate 3 hours and slice up.
Whip cream cheese until softened and then add milk, lemon juice and vanilla. Whip or mix until smooth. Pour into graham cracker pie crust and refrigerate until mixture is firm, then add your cherry pie filling to the top. Keep refrigerated until ready to serve.
Break eggs into buttered baking dish; do not stir. Sprinkle with salt and pepper to taste. Pour evaporated milk over eggs; cover with grated cheese. Bake in preheated oven at 350° for about 20 minutes. Serve immediately. You might want to add 1 tablespoon finely chopped bell pepper, parsley or minced onions.
Beat egg, then add remaining ingredients. Drop by spoonful in hot oil. Cook for 2 to 3 minutes on low to medium heat. Drain on paper towels. Sprinkle with powdered sugar. May substitute corn for apples.
Peel apples and cube into 1/2 inch pieces. Mix all ingredients except apples and nuts in large bowl using mixer. Fold in apples and nuts with a spoon. Pour in a greased bundt or tube pan. Bake at 325 for 1 hour. Cool in pan before dumping.
Cube veal. In a large skillet cook veal in oil. Slice onions into rings. Add celery and onions to veal. Cook until crisp-tender. Add tomato sauce, water, sugar, paprika and salt. Cover and simmer for 1 hour. Cook noodles and drain. Spoon veal mixture over noodles.
Wash beans. Remove ends and slice beans. Place beans in 1-inch salted water (1/2 teaspoon salt to 1 cup water). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil until tender, 5 to 10 minutes. Drain. Return beans to saucepan. Add butter, garlic, thyme, lemon juice and pepper. Cook, stirring occasionally, just until butter melts and beans are hot, 1 to 2 minutes. Sprinkle with parsley.
Cook beets until tender. Drain, reserving half pint of the liquid. Slip skins and slice when cool. Add the next 4 ingredients to the reserved beet juice and boil up again. Slice onions thinly and layer them in jars with the beets. Pour hot vinegar juice over the onions and beets and seal jars tightly. Let set for a week in a cool place.
Cut lettuce, greens, onions, green pepper and Swiss cheese into small pieces. Sprinkle with salt and pepper, tossing lightly. Add olive oil and vinegar, toss lightly. Gently mix in the tomatoes and eggs or leave on top.
Wash and sort fruit; do not peel. Grind in food processor or blender. Stir in sugar. Marinate 24 hours. Makes 1 quart. Store 1 month. Add gelatin and mold, if desired.
Chill milk until ice cold. Chill and drain peaches, save syrup. Set aside 10 slices for top and dice remaining peaches. Soften gelatin in 1/4 cup of peach syrup, then blend in softened cheese and sugar. Whip chilled milk in chilled bowl until light and fluffy. Add lemon juice and whip until stiff. Beat in cheese mix 1/4 at a time. Mix will be thin. Fold into drained diced peaches. Turn into chilled pie crust and top with remaining peach slices. Chill 3 to 4 hours.
Combine ingredients; beat until blended completely. Pour in angel food cake pan. Bake at 325° for one hour and 15 minutes.
Cook ground beef and drain; spread in bottom of 9x13 pan. Sprinkle soup mix over ground beef. Layer with mushroom soup, then frozen vegetables, celery soup and top with tater tots in rows. Cover with foil; uncover last 1/2 hour.
Boil all ingredients, then pour over cucumbers in gallon jug. Store in refrigerator until all eaten. Shake twice a day.
Cook broccoli as directed on package. Drain and add bacon drippings. Add soup, mayo, egg, onion and spices; mix together. Place grated cheese on top of casserole and put crumbled crackers on top of cheese. Bake 40 minutes at 350°.
Melt shortening over low heat. Cool. Add sugar, molasses and egg. Beat well. Sift dry ingredients together and add to mixture. Chill.
Combine tomatoes, garlic, lemon juice, parsley, chives, tomato juice and olive oil. Puree in an electric blender. Add green peppers, onions and cucumber. Season to taste with salt, pepper and Tabasco. Chill thoroughly. Serve with small bowls of croutons, chives, onions, peppers and cucumbers for garnishing.
Drain fruit. Add enough water to juice to make a cup. Bring to a boil. Dissolve Jell-O. Add fruit, buttermilk, Cool Whip and nuts. Refrigerate.
Mix sugar with corn meal and flour. Add melted margarine, lemon juice and rind. Add eggs. Mix well. Pour into 9-inch unbaked pie shell. Bake in preheated oven at 350° until tested done. Do not overbake. Bake approximately 40 to 45 minutes.
Mix all together and put margarine on top. Bake in covered dish for 1 hour at 350°.
Cream first 3 ingredients together. Add next 4 ingredients. Mix well. Makes a very stiff dough. Put 3/4 of mixture in a 10 x 15-inch pan and press down firmly to cover bottom of pan.
Combine flour, salt and baking powder; cut in butter. Set aside. Beat eggs with apple cider. On board, make a well in the flour mixture. Pour in egg mixture and mix until soft dough. Do not knead too much, just bring together. Let rest 1 hour. Roll into ropes. Cut off 1/2-inch pieces and deep fry in 400° oil. I use the electric frypan and about 2-inches of oil.
Brown onions in butter. Add soups and chicken broth, green chilies and chicken pieces. Put into 2-quart baking dish. Layer tortillas, chicken mixture and cheese. Bake at 350° for 30 minutes.
Cream butter and sugar; add eggs. Mix in the rest of the ingredients and pour into a greased loaf pan. Bake at 350° until cake springs back when touched. Loaf pan, approximately 30 minutes. Cake pan, approximately 15 minutes.
Heat oven to 375°. Mix flour and granulated sugar in a bowl. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Press into bottom of a greased 9-inch square baking pan. Bake 15 minutes or until very lightly browned. Beat egg, brown sugar, syrup, melted butter and vanilla in a bowl until well blended. Stir in nuts. Spread evenly over warm crust. Bake 20 to 25 minutes or until topping is firm around edges but slightly soft in middle. Cool in pan. Cut into bars. Sprinkle with powdered sugar, if desired.
Cook on high until hot. Turn down to low and cook 8 to 10 hours or overnight with lid on. Take lid off and cook until thick, about 2 hours. Makes 2 quarts and 1 pint, with a little left over.
Preheat oven to bake at 400°. Brown beef in skillet and drain. Combine all dry ingredients (baking soda, salt, corn meal). Beat eggs.
Combine butter and cream cheese. Blend until smooth. Add flour and salt gradually into butter mixture. Knead into ball. Chill 1/2 hour. Roll out about 1/4-inch thick; cut into 2 1/2-inch squares. Spread each square with raspberry jam, apricot jam, etc., to within 1/4 inch of edges. Roll up firmly; place rolled edge down on ungreased baking sheet. Bake at 425° for about 12 minutes.
Stir together egg yolks and 3/4 cup sugar. Melt 2 cups milk, 1 tablespoon butter and 1 tablespoon Crisco. In a separate glass cup, crumble 2 yeast cakes into 1/2 cup lukewarm milk (80°) and 1/2 teaspoon sugar; let stand 5 minutes. Add milk to egg mix. Add yeast mixture. Combine with flour; add gradually until you reach a good dough consistency. Let raise 1 1/2 hours. Punch down. Repeat.
Brown ground beef. Drain and put in crock-pot. Saute onion and green pepper and add to ground beef. Add peppers, cheese and soups. Cook in crock-pot, stirring occasionally, until cheese melts. Dip with 100% white restaurant corn chips.
Cream together margarine and powdered sugar. Add vanilla and water. Then add flour and mix well. Add pecans and form small balls. Bake at 300° for 20 minutes on ungreased cookie sheet until delicately brown. While hot, roll in powdered sugar. Makes 3 dozen.
Combine sausage, potatoes and melted margarine. Sprinkle onion soup mix onto potato mixture. Stir until potatoes and sausage are coated with onion soup. Cover and bake in 375° oven until potatoes are tender or meat and potatoes are slightly brown.
Combine cucumbers, tomatoes, cabbage, green peppers, onions and salt. Let stand 3 hours. Boil remaining ingredients. Drain cucumber mixture good. Then add to syrup. Simmer 3 to 5 minutes. Seal in hot jars.
Grease a large baking dish. Spread rice evenly in bottom and then shake onion soup mix over rice. Remove skin from chicken and place chicken on top of rice and onion soup mix. Slowly combine boiling water with can of chicken soup and pour over chicken, rice and onion soup mix. Cover and bake for 1 1/2 to 2 hours at 350°. Uncover for the last 1/2 hour.
Heat oven to 350°. Lightly grease a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix all ingredients thoroughly. Shape into 1-inch balls. Place about 2 inches apart in pan. Bake 20 to 25 minutes or until browned. Immediately remove from pan. Serve warm. Yields about 7 dozen appetizers, depending on size.
Place mushrooms in large, glass container. Pour entire bottle of dressing over mushrooms so they are totally covered. Refrigerate overnight.
Combine ingredients and bring mixture to a boil. Reduce heat and simmer for 15 minutes.
Pour 1/2 flour in liquid and mix; keep adding flour until forms a ball. Knead. Grease pan and bowl. Let set 2 hours. Roll in little balls and drop in greased muffin pan. Bake at 350° until done.
Lay the sliced steak between sheets of waxed paper. Season with salt and pepper; roll up and set aside for 2 hours at room temperature. In a saucepan, melt 3 tablespoons butter. Stir in flour and cook, stirring, for 15 seconds. Add mustard and broth; stir until thickened and set aside.
Use half lettuce and half spinach. Layer with remaining ingredients. Serve with your choice of dressing.
Slice zucchini; cook until tender in boiling salted water. Drain well and put in greased casserole dish. Melt 3 tablespoons butter; add 3 tablespoons flour. Stir until blended. Peel and chop 3 large tomatoes or 2 cups canned (drained). Cut green pepper and onion. Add vegetables to butter mixture with salt, brown sugar and oregano. Cook 5 minutes or more. Cover zucchini with grated cheese, then pour vegetable mixture over. Cover with another layer of cheese. Bake at 350° for 30 minutes or until done.
Mix all ingredients, except Cool Whip. When thoroughly mixed, add the Cool Whip. Chill well.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks one at a time; beat after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture. Beat after each addition until smooth. Fold in egg whites. Pour in three 9-inch cake pans lined on bottom with paper. Bake at 350° for 30 to 35 minutes; cool. Frost tops only with Coconut-Pecan Frosting.
Mix all ingredients, except butter. Put in greased baking dish. Pour melted butter over top. Bake at 350° for 55 minutes.
Mix in a large bowl. Drop by spoon to form biscuits. Bake at 375° or 400°. Dough can be kept a week in refrigerator, covered.
Preheat oven to 375°. In small bowl, sift flour, baking soda and salt together. In large bowl, cream butter, sugar and vanilla with wooden spoon. Beat in eggs. Gradually add dry ingredients; mix well. Stir in chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 minutes or until lightly browned.
Pour melted margarine in greased casserole dish. Place potato chunks in dish and stir until chunks are coated. Now sprinkle garlic salt (to taste) on potatoes and Mrs. Dash, as well. Bake in oven about 50 to 60 minutes at 375°. Stir and resprinkle spices halfway through baking. May microwave potatoes also until done; be sure to add more spices and stir halfway through cooking time, about 20 minutes.
Brown stuffing in skillet. Add remaining ingredients and mix well. Top with cheese. Bake at 350° for 45 minutes. Serves 4 to 6.
Mix together all ingredients except chicken. Place chicken in greased pan. Place ingredients on top of chicken. Bake at 350° for 1 hour and 20 minutes. Serve over rice.
Beat eggs; add sugar, Karo syrup, melted butter, pecans and vanilla flavoring. Combine all together and mix well. Pour into unbaked pie shell. Bake at 350° for 50 minutes.
Brown ground beef and onion; drain. Put in a casserole dish, 9 x 11-inch. Mix soup with 1 can milk; put over beef. Sprinkle cheese over top; then place Tater Tots on top. Bake 1 hour at 350°.
Combine all ingredients in a large mixing bowl and stir well until blended. Divide mixture evenly. Pour in two 9-inch buttered pie plates and bake 30 to 40 minutes at 350° until golden brown.
Bake potatoes 1 1/2 hours at 350°. Cut potatoes in half lengthwise and scoop out center. Whip with mixture with salt, pepper and margarine. Add milk slowly until a little stiffer than mashed potatoes. Fill shells. Cover with grated cheese. Do not overbake at serving time. Sprinkle on top with paprika. Bacon bits may be added if desired. Makes 8 servings.
Mix all ingredients together and pour into greased 9 x 13-inch pan. I use Pam. Bake at 350° for 25 to 30 minutes or until golden brown. Great hot or cold.