HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil water and let oats set for 20 minutes. Next add margarine and both sugars, eggs and vanilla. Mix in dry ingredients and flour. Pour into well greased and floured pan. Bake at 350° for 55 to 60 minutes. This makes a small cake. For a big cake double your recipe. Cover cake with your favorite pecan or walnut icing.
Brown hamburger and sausage until done; drain. Combine rest of ingredients (except cheese) with meat. Do not precook macaroni. Bake in a 9 x 13-inch pan for 1 hour at 350°; top with cheese for last 15 minutes of baking. Serves 8 to 10.
Press ground beef into bottom of 2 1/2 quart casserole. Sprinkle with canned milk, salt and pepper. Slice potatoes over milk; slice onions over potatoes; cover with mushroom soup. Bake covered at 350 degrees for 1 hour until potatoes are done.
Heat oven to 375°. Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl. Beat with electric mixer. Combine oats, baking soda, salt and cinnamon. Mix into creamed mixture at low speed. Stir in raisins (optional) and nuts.
Brown rice in butter. Mix rice, onion soup, beef consomme, and mushrooms together. Put in baking dish. Bake at 350 degrees for about 45 minutes.
Cook noodles and ground beef first. Mix together all ingredients except 1 bag of Mozzarella cheese which will be spread on top close to the end of cooking. Bake at 350° for 1 to 1 1/2 hours. Makes two 11 3/4 x 9 3/8 x 2 3/8-inch pans.
Bring chicken broth to boil. Crush tomatoes by hand. Add juice to broth. Add cumin, garlic, salt, pepper, corn and cheese. Bring to boil again. Dissolve cornstarch in water. Add to boiling soup, slowly. While soup simmers, saute beef in skillet with onion and drain. Turn soup off. Add meat mixture and 1/2 tortilla strips. Heat oil in skillet. Add remaining strips. Fry until crusty. Garnish soup when serving.
Combine all ingredients. Mix, press into 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/2 hours. Let stand 10 minutes, remove from pan. Serve with mushroom sauce.
Saute onion until soft in butter. Put aside. Put soup in 2 to 3-quart casserole (no water). Add melted butter, onion and Cheez Whiz. Mix well. Add cooked rice.
Mix first 6 ingredients. Pour into 13 x 9-inch baking dish. Sprinkle yellow cake mix on top. Sprinkle on chopped nuts. Melt butter and drizzle all over the top. Bake at 350° for 50 to 60 minutes.
Combine fruit. Dump in dry pudding mix. Cover and refrigerate 8 hours or overnight. Serve.
Cook ham hock until done. Drop potatoes in broth. Cook until done. Add onion. Mix water and flour until dissolved. Pour into mixture. Add margarine. Simmer 10 minutes. Good with cornbread.
Cream shortening and sugars until light and fluffy. Add eggs and beat well. Combine flour, soda, salt and baking powder and stir into creamed mixture. Add oats, vanilla, chocolate pieces, raisins and nuts and mix well. Drop by teaspoons onto lightly greased baking sheet. Bake at 350 degrees for 10 - 15 minutes. Makes about 12 dozen.
Preheat oven to 350°. Melt butter in a 13 x 9-inch pan. Sprinkle crumbs over melted butter. Press down with fork. Sprinkle coconut evenly, then the chips and pecans. Drizzle on milk. Cook until coconut browns.
Grind all vegetables with food chopper. Add salt; let stand for 2 hours. Drain off liquid; let stand in colander until well drained. Mix vinegar, sugar and celery seed. Mix this with vegetables; pack in jars and seal. Do not cook!
Mix all ingredients together. Bake at 350° in two 9-inch pans for 30 minutes or in one 9 x 13-inch pan for 45 minutes.
Let dough rise. Roll dough on a floured surface into a rectangle. Spray baking sheet with Pam. Combine ground beef, cheese, barbecue sauce, parsley, basil and oregano; mix well. Spread mixture in a strip in the center of the dough. Fold sides of dough over filling, overlapping edges. Pinch together to seal seams and ends. Bake at 400° for 20 minutes. Let stand 10 minutes before slicing.
In large bowl, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Add boiling water and stir until gelatin is completely dissolved. Blend in sour cream and Thousand Island dressing. Fold in remaining ingredients. Turn into 6 cup mold or bowl; chill until firm. Serve with crackers.
Pour liquid off pickles. Pour sugar on pickles in same jar. Shake to get all of sugar in. Add hot sauce. Shake and let sit for 3 days. Good!!!
Preheat oven to 400°. In a large bowl, beat egg whites and salt until mixture holds soft peaks. Stir together sugar and cornstarch. Beat egg whites, gradually adding sugar mixture until mixture holds stiff peaks. Beat in vinegar and vanilla.
Mix sugar and cornstarch in a saucepan and add all other ingredients. Cook until thickened.
In a large bowl, combine cornmeal, flour and salt. Stir in scalded milk. Beat well to prevent lumping. Add butter and eggs and beat thoroughly until mixture is smooth. Sprinkle baking powder over top and quickly beat in. Pour into greased 1 1/2-quart casserole. Bake at 350° for 30 to 35 minutes. Serve at once. Makes 6 servings.
Sift flours together 6 times, then combine with other dry ingredients. In separate bowl, cream the butter and sugar. Add eggs, one at a time. Stir in vanilla and milk. Stir in dry ingredients and mix. Fold in zucchini. Pour into a well-greased angel cake pan. Bake at 350° for 1 hour.
Cream butter. Add sugar and cream again. Add vanilla, then flour, combined with baking soda. Add oatmeal. Form into 2 long rolls. Roll each on chocolate shots, then roll in wax paper. Refrigerate overnight. Cut 1/4 inch and bake at 325° for 20 to 25 minutes.
In small saucepan, combine preserves, butter and liqueur. Heat, stirring, until well blended. Wash and dry hens and place in roasting pan. Baste hens with apricot glaze. Bake 1 to 1 1/2 hours at 350°, basting frequently.
Mix jello and boiling water and refrigerate until cool. Whip chilled Carnation and slowly add sugar. Add cream cheese. Add jello mixture. Pour in pie crusts. Put whipping cream on top.
Brown ground meat in a little oil. Strain the tomatoes and add a little oil to the pulp. Salt and pepper to taste. Simmer about 40 minutes. Boil elbow macaroni as per directions and add to sauce and mix.
In saucepan, combine sugar and cornstarch. Stir in juice. Cook and stir until thickened and bubbly. Stir in peaches and cranberries. Cook, uncovered, until cranberry skins pop, about 5 minutes.
Put chicken in pot and cover with cold water. When water boils add vegetables and seasonings. Let simmer until meat falls off bone and vegetables are well done. Keep adding enough water to keep chicken covered. Remove chicken and vegetables from pot. Mash vegetables fine and return both to pot. When mixture boils again, add Egg Pastina (I use Ronzoni brand) and continue simmering about 1/2 hour.
Preheat oven to 350°. Grease pan; flour. Beat sugar and eggs until thickened and pale. Stir in oil. Sift flour, baking soda, baking powder and cinnamon; stir in egg mixture. Fold in carrots and nuts. Spoon batter into pan; bake 35 to 40 minutes.
Beat egg white until it forms a peak. Add sugar and beat again. Scald 1/2 cup milk and pour over egg mixture. Set aside to cool. Beat butter and Crisco. Pour liquid mixture over creamed shortening and beat again. Add vanilla to taste. Mixture will curdle but keep beating until mixture is smooth and creamy.
Using the apple corer, slice apples and place in either the deep-dish baker or the 9 x 13 baker. Mix remaining dry ingredients well. Add melted margarine. Press this mixture (should be moist and sticky) onto apples. Bake at 350° for 25 minutes or until golden brown.
In a medium saucepan, cook macaroni in boiling water for about 8 minutes; drain. Add soup mix, milk and margarine. Cook and stir for about 5 minutes, until sauce thickens. Serves 4.
Allow cream cheese to soften. Add wine vinegar and jars of sharp cheese and garlic salt. Mix together until well blended.
Use a 10-inch quiche pan. Spread cheese, then bacon, then mushrooms in pan. In blender, mix remaining ingredients and pour mixture in pan. Bake for 35 minutes in a 350° oven. Let stand 4 to 5 minutes before serving.
Melt butter; add cocoa and cornstarch. Blend well. Add honey and water. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat. Add marshmallows. Stir until melted. Stir in vanilla. Serve over ice cream or other desserts. Can be served warm or cold. Makes 2 1/2 cups. Delicious!
Place bread slices in bottom of a 1 1/2-quart casserole dish. Mix together eggs, grated cheese, salt, pepper, dry mustard, sausage and milk. Pour over bread. Set overnight in refrigerator. Cook, covered, in 350° oven for 20 minutes or until inserted knife comes out clean.
Make hamburger into patties, mixing and rolling hamburger in flour. Spray skillet with nonstick spray. Cook hamburgers until almost done. Mix soup and milk together. Drain excess grease from hamburgers and pour mushroom mixture over hamburgers. Simmer until hamburgers are done and mushroom gravy has thickened.
Combine buttermilk and soda; let stand. Beat egg whites until stiff. Cream butter, shortening and sugar. Beat in egg yolks, one at a time. Add flour alternately with buttermilk and vanilla. Fold in egg whites. Gently stir in pecans and coconut. Pour into greased 9-inch layer pans. Bake in 350° oven for 30 minutes. Cool and frost with Cream Cheese Icing.
Preheat oven to 350°. In large skillet, cook beef or sausage until broken up and browned. Drain off fat. Add onion and peppers; cook until tender. Set aside. In large bowl, combine remaining ingredients except cheese. Add meat mixture. Pour half the mixture into greased 9 x 16 x 3-inch pan. Cover with cheese slices. Pour remaining mixture over cheese. Bake for 1 hour or until lightly browned.
Bake and cool pastry shell; set aside. In saucepan, mix sugar, cornstarch, butter, lemon peel, lemon juice, egg yolks and milk. Stir and cook until thick, about 5 to 10 minutes; cool. Fold in sour cream. Pour into baked pie shell. Refrigerate at least 12 hours. Serve with sweetened whipped cream. Garnish with lemon slices and or chopped pecans.
Heat oven to 450°. In square pan, 9 x 9 x 2-inches, melt butter in oven. Remove pan from oven. Measure flour, sugar, baking powder and salt into bowl. Add milk; stir until dough forms. Turn dough onto floured board. Coat with flour. Knead lightly about 10 times. Roll into 8-inch square. With floured knife, cut into 18 sticks. Dip each into melted butter, coating. Arrange in pan. Bake 15 to 20 minutes or until golden brown.
Cook rice according to directions using seasoning packet. Brown sausage and drain off fat. Combine all ingredients in greased 2-quart casserole and bake at 350° for 1 hour. Serves 6 or 8.
In double boiler, melt butter and marshmallows. Stir in vanilla. Pour over popped corn. When mixed up, mix in M&M's and peanuts.
Mix milk, eggs and sherry. Dip the peeled and deveined shrimp in the egg and then in the crumbs. Then dip in egg mixture and crumbs the second time. Top each shrimp with bacon slice and crushed garlic. Bake at 375° for 7 to 10 minutes. Then broil until bacon browns and is crisp.
Dress and clean bird carefully. Place the turkey in a baking pan, add water, salt and pepper. Bird can be stuffed with your favorite stuffing if desired. Bake in medium hot oven, allowing about 20 minutes for each pound of weight. Baste the turkey with butter frequently, because wild birds are usually more lean than domestic fowl. Thicken the liquid into a gravy before serving.
Combine cake mix, oil, eggs and oranges and beat for 2 minutes. Bake in greased, 9x13 inch pan in a 350° oven for 30 to 40 minutes. Let cool. For Frosting mix together the Cool Whip, pineapple and pudding mix. Spread over cooled cake. Refrigerate.
Cook pasta according to package directions. After pasta is tender, add drained crab meat and stir. Let stand 3 minutes. Serve with tossed salad for complete, fast meal.
Wash turkey thighs; pat dry with paper towel. Brown slightly in 1/4 cup oil. Peel onions and leave whole. Place 2 thighs in the bottom of a Dutch oven. Add 6 onions on top. Place remaining thighs on the onions, finishing with the remaining onions. Add garlic, pickling spices (tied in cheesecloth), remaining oil, vinegar, tomatoes, tomato paste and sugar. Cover tightly; bring to a boil. Turn heat to low; simmer for 2 to 2 1/4 hours, or until meat is tender and liquid is reduced to a delicious sauce. Remove cheesecloth bag of spices. Serves 6 to 8.
Make crust of 2 cups vanilla wafer crumbs and 1 stick of melted margarine. Press into 9-inch pie plate and chill. Blend milk and lemon juice until thick. Partially thaw frozen peaches. Put them into blender and blend for a few seconds until smooth. Pour peaches into milk mixture and blend well. Fold in dessert topping with spoon and pile into crumb crust. Very good.
In a large bowl, mix all ingredients together. Spread mixture into a greased 9 x 11 pan. Bake in a preheated 350° oven for about 30 minutes or until top becomes golden. Let stand for a time. Serve in small square pieces.
Mix squash, onion, pepper, eggs, sugar, and salt together. Pour into a greased 5 qt casserole dish. Sprinkle crackers over top and pour butter over crackers. Bake for 1 hour at 350°.
Mix chicken, soup, sour cream and poppy seed. Place in a baking dish and sprinkle on crackers. Bake at 375° until brown.
Melt red hots in hot water. Pour over jello and add applesauce. Add nuts, if desired.
Put salmon in large bowl; remove bones. Stir in egg, flour, meal and chopped medium onion and mix all together. Use teaspoon to spoon out. Use hot oil in deep fryer. Spoon in salmon. Remove when brown. Check first one to make sure it's done inside and out; if not cook longer.
Beat egg yolks until frothy; add half and half; beat again. Add sugar, salt and vanilla; mix well. Last, add flour, a little at a time, until dough is on the tough side, like for noodles. Work it smooth.
Heat oven to 425°. Lightly grease 12-inch pizza pan; Sprinkle with flour. In a large skillet lightly brown ground beef; drain. In a small bowl, combine 1 c flour, italian seasoning, salt, pepper, milk and eggs; blend until smooth. Pour batter into greased pan, tilting pan so batter covers bottom. Spoon beef over batter, top with onions and mushrooms. Bake at 425° for 25-30 min. on the lowest oven rack. In a small bowl, combine tomato sauce and oregano; spoon over pizza. Sprinkle with cheese; bake an additional 10-15 min.
Mix turnip, celery, carrots, potatoes, beef and mushroom soup, cream of celery soup and water. Sprinkle salt, pepper, garlic powder, bay leaf, Worcestershire and sliced onion. Bake at 300° for 5 hours, very tightly sealed in a deep aluminum roaster.
Place chicken and Veg-All in a 9 x 13-inch baking dish. Mix soup and broth. Pour over chicken. Mix flour, milk, margarine and pepper. Pour on top of mixture. Bake at 350° for 45 minutes. Brown on top.
Preheat oven to 350°. Pound chicken breasts until thin, then dip in egg and bread crumbs, coating both sides. Season with salt and pepper. Saute in oil until golden brown on both sides. Place in shallow baking dish. Top with tomato sauce and Parmesan cheese. Saute sliced mushrooms in oil and place over chicken. Top with Mozzarella and bake in preheated oven until cheese is melted, about 20 minutes.
Drain salmon; mix with beaten egg. Add chopped onion. Mash crackers fine. Add teaspoon baking powder. Make 8 patties. Brown in about an inch of hot vegetable oil on each side until brown.
Cook onions in margarine for 15 minutes or until onions are clear. Add broccoli and cook another 10-15 minutes. Add soups and mix well with wire whisk. Mixture will be a little lumpy. Cook another 15 minutes. Remove from heat and add 1/2 of large jar of Cheez Whiz. Use regular or jalapeno according to your taste. Melt the cheese well, but do not re-cook. Serves 7-10 people.
Cook carrots for 7 minutes; drain. Combine tomato soup, sugar, vinegar and oil. Add carrots and stir to coat/cover. Slice green peppers and onion crosswise for garnish on top.
Brown hamburger and put in crock-pot. Add all other ingredients. Cook on low heat and let the crock-pot do the rest!!
Mix dry ingredients. Add milk and mix well. Turn onto floured surface and knead well. May be pinched off or cut with biscuit cutter. Place in greased pan. Gently pat tops with meat grease (this helps them brown). Bake at 350° for about 30 minutes or until golden brown.
In a medium bowl combine rice, cheese, broccoli and lemon mixture. Divide mixture among 8 fish fillets. Roll up and place seam side down in 9 x 13 pan. Top with remaining sauce and paprika. Bake at 375° for 25-30 minutes or until fish flakes with fork.
Mix flour, margarine and pecans; press in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Blend until smooth cream cheese and powdered sugar and fold in Cool Whip. Pour on crust. Mix together and boil for one minute, stirring constantly 1 cup sugar, 1 cup water and 3 tablespoons cornstarch. Add jello; stir until dissolved. Cool. Fold in 2 pints, fresh, sliced strawberries. Spread over cream cheese mixture. Chill.
Beat for 5 minutes. (This is the key.) Pour into pie shell and bake 45 minutes to 1 hour at 350°.
Fry 3 slices bacon, remove from pan. Add zucchini (peeled), onion, tomato and 1 cup rice. Stir-fry until tender. Add crumbled bacon. Top with shredded cheese.
Put the oleo, water, oil and cocoa into a pan and bring to a boil, stirring constantly. Pour mixture over flour and sugar. Add milk, eggs, soda and vanilla and mix well. Bake on a large greased cookie sheet at 400° for 20 minutes or until done. Frost if desired.
Wash rice and drain. Place ingredients in Hitachi Rice cooker with rice. Do not add any water. Season to taste. Start rice cooker. Let it cook on complete cycle. Keep on warm 1/2 hour.
Place 1/2 cup water on high in crock-pot before starting. Add a dash of garlic salt and black pepper to water. (Gets it smelling good.) Salt and pepper cubed pieces of deer meat (garlic salt if desired). Do not worry about too much salt, because the can of soup, flour and water will cook it away. Have hot oil in frying pan and as you flour each piece of meat, brown quickly only turning once. Do not try to brown too many pieces at once. Place 6 to 8 pieces at a time into crock-pot, spacing around in a single layer. Continue this process until all pieces are in the pot.
Put the dry ingredients in flour sifter, except onion and dill, with one cup of flour and sift in a large mixing bowl. Mix yeast with warm water; let activate about 12 to 15 minutes. Add egg and margarine; beat well until blended. Add buttermilk, onion, dill and enough flour to make a stiff dough. Knead and let rise until double in bulk. Stir down, divide in half and press down into 2 well greased loaf pans. Bake at 350° for about 35 minutes.
Cream together the butter and sugar. Add flavoring and eggs. Sift dry ingredients 3 times. Add to creamed mixture. Drop on ungreased cookie sheet with a #40 scoop. Bake 10 to 12 minutes. Do not brown.
Heat oleo and cocoa. Mix in Coca-Cola. Heat on stove almost until boiling. Mix sugar, flour, soda, buttermilk, eggs and vanilla. Add marshmallows. Add boiling mixture to other ingredients.
Mix all ingredients and heat to a boil. Boil for 20 minutes. Sterilize jars and fill and seal. Makes 9 pints.
Thaw salmon if frozen. Salt the cavity. Put garlic, parsley, butter slices and lemon inside cavity of salmon. Put in baking dish. Cover with foil. Bake at 350° for 20 minutes per 1-inch depth of fish. Salmon will flake when done.
Brown chicken slowly in medium-hot butter in a skillet, turning as necessary with kitchen tongs. Remove chicken to a shallow baking dish. Cook celery and onion in the butter until tender, but not brown. Add the remaining ingredients and simmer for 30 minutes. Cover tightly with aluminum foil. Bake at 325° (slow) for 45 minutes to an hour or until thickest pieces are fork-tender. Makes 8 servings.
Cream margarine, Crisco and cream cheese. Add sugar gradually. Add 2 eggs and beat. Then add flour and eggs alternately. Add vanilla. Bake 1 3/4 hours at 300°. Start with cold oven.
Blend Marshmallow Creme and creme de menthe in bowl. Fold in whipped cream. Spread in pie shell. Arrange kiwi slices over top. Chill until serving time.
Chop first 3 ingredients in 1-inch pieces. Add next 6 ingredients and mix well. Spray 13 x 9-inch baking dish or 2 (8-inch) baking dishes. Pour in mixture and bake at 350° for 50 minutes. Let set 20 minutes before cutting into serving pieces. Can be frozen. Makes wonderful side or tasty meatless main dish.
Marinate chicken in lime juice, garlic and seasonings for 15 minutes. Cook chicken in oil 2 to 3 minutes or until chicken is no longer pink. Add onion and peppers. Continue cooking 3 minutes or until chicken is tender. Stir in salsa. Spoon onto tortillas. Top with cheese. Yield: 4 servings. Preparation time: 20 minutes (including marinating). Cooking time: 6 minutes.
Dissolve yeast in water; add 1 cup starter and 4 cups flour, sugar and salt. Cover with cloth, let rise in warm place until double in size. Then mix 1 cup flour and soda. Stir this into dough, adding enough flour to make a stiff dough. Knead on a flour dusted board until smooth and shiny. Shape dough into half loaf sizes; place in greased bread pans. Place in warm place until again doubled in size. Bake in a 400° oven for 30 to 35 minutes. Brush top with melted butter.
Cook all but the chocolate and vanilla together until thick. Add chocolate; stir until melted. Add vanilla.
Place a graham cracker square on the plate. Using the pastry bag, make an outline of frosting on the plate surrounding the edges of the graham cracker. Stand 4 graham crackers upright in the frosting to form walls. The walls should be standing on the plate, not on the bottom cracker. Use the pastry bag to run a line of frosting up and down each corner and around the base. Children should decorate these frosted areas now before the frosting sets. Doors and windows may be decorated now or later.
Mix together all ingredients; roll into balls. Mold into a muffin pan sprayed with Pam. Bake at 350° for 10 to 12 minutes. Let sit for at least 10 minutes. Yields 4 dozen.
Use inexpensive yellow cake mix. Use oil and eggs as directed. Substitute 3 mashed ripe bananas for liquid (no milk or water). Bake per mix instructions in loaf pan.
Place 2 helpings of butter on 1 side of each bread slice. Place cheese on top of butter. Place in toaster oven, cheese side up, until cheese is melted. Remove from oven, put both slices together and enjoy.
Cook celery in butter until tender, about 10 minutes. Stir in flour, chives, rosemary, chervil and tarragon. Add milk and chicken broth. Cook and stir until thickened and bubbly. Stir in chicken. Season to taste with salt and pepper. Heat through. Serve on toast. Serves 4.
Use double boiler. Make white sauce according to package directions. Warm milk before adding sauce mix; stir constantly.
Mix ingredients thoroughly. Let warm to room temperature and serve. This is a great dip or sauce for crackers, cheese, fruit, etc.
Season refried beans with 1/2 package taco seasoning and spread in bottom of 1 1/2-quart Pyrex dish. Add chopped olives. Spread guacamole over this. Mix 1/2 package taco seasoning with sour cream and mayonnaise; spread over other ingredients. Top with chopped green onions, then tomato, then grated cheese. Serve with chips.
Sprinkle jello over pineapple. Let set 30 minutes. Fold in Cool Whip and sour cream. Mix well with spoon. Add pecans. Refrigerate overnight.
Pour boiling water and baking soda over dates; cool. Cream butter, sugar and eggs and add to date mixture. Sift and measure dry ingredients. Mix with other ingredients. Add vanilla and stir in walnuts. Bake at 350° for 1 hour. Makes 2 loaves.
Heat oven to 375°. Mix margarine, peanut butter, sugar, brown sugar and egg until smooth. Blend in flour, soda, baking powder and salt. Shape dough into 1-inch balls. Place 3 inches apart on lightly greased baking sheet. Make crisscross pattern on cookies with fork dipped in sugar. Bake 10 to 12 minutes.