HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugars, pumpkin, oil and eggs. Beat until well blended. Sift together flour, baking soda, salt and spices. Add to sugar mixture and mix well. Stir in raisins, nuts and water. Spoon into well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 65 to 75 minutes or until well done when tested. Take out of pan and place on cooling rack so as to cool thoroughly.
Cut up chicken and boil in separate pot. Make a dark roux of flour and drippings in iron Dutch oven. When dark enough, immediately fill halfway with water. Add onion and celery. Add chicken parts when almost done and sausage, cut up in 1/4-inch pieces. Salt and pepper to taste. Simmer until done. May have to skim off any excess oil from sausage. Serve over mounds of rice with crackers, hot sauce, green salad and iced tea.
Place chicken in a baking dish; salt and pepper. Pour in melted butter and water. Sprinkle with seasoned salt. Place in a 350° preheated oven and bake for about 2 hours or until done. Cover with foil.
Heat oven to 350°. Mix all ingredients together. Pour into a buttered 2-quart baking dish. Bake 1 hour.
Mix all ingredients together. Refrigerate about 20 minutes. Bake in cake pan at 350° for about an hour, until meat is well done.
Cream butter and brown sugar. Add flour and nuts; mix until crumbly stage. Save 1 cup for topping. Press remainder in 8-inch pan; bake 12 to 15 minutes at 350°. Blend sugar and cream cheese; add milk, lemon juice, egg and vanilla. Beat well. Spread over crust and put remaining crumbly mixture on top. Bake 25 minutes at 350°.
Place all ingredients except bacon into large cooking pot and bring to boil. Microwave bacon about 6 to 7 minutes. Pour drippings and bacon into pot. Simmer until potatoes are done.
Melt butter in a 8 1/2 x 14-inch baking dish. Stir in flour; add sour cream. Sprinkle chicken with garlic salt, salt and pepper and place, skin side up in baking dish with other ingredients. Pour sherry over chicken. Bake at 350° for 2 hours. Add water to avoid dryness.
Mix everything together, except mayonnaise, place in colander and allow to drain well (over 1/2 hour). Measure, then combine cabbage mixture with equal amount of mayonnaise to make 4 cups.
Prepare 4 cups sliced zucchini as directed. In large skillet, cook and stir zucchini and onion in butter until butter is melted. Cover; cook, stirring occasionally, until zucchini is tender. Mix remaining ingredients; gently stir into zucchini and heat through.
Combine pudding, pineapple juice, Cool Whip, and cream cheese; mix very well. Mix in remaining ingredients. Refrigerate at least 2 hours before serving.
Mix sugar, milk and margarine in large saucepan. Bring to a hard boil, stirring constantly. Boil for 8 minutes, still stirring. Remove from heat and add chocolate chips and marshmallow cream. Stir to dissolve. Add vanilla. Pour in a greased 9 x 13-inch pan. Cool.
Into the stiffly beaten egg whites, fold sugar, vanilla and pecans until all are moist. Drop small spoonfuls on an ungreased cookie sheet. Preheat the oven to 400°, then turn off the oven and cook 12 to 15 minutes. (Be sure that the sugar is well moistened.)
Cut margarine into flour until like coarse meal. Add water and stir until well blended. Divide dough in half. Press each half into a 3 x 12-inch oblong size on an ungreased cookie sheet.
Mix soup, mayonnaise, lemon juice, curry and drained chestnuts. In a 9 x 13-inch pan, spread beans and cover with chicken. Pour soup mixture over and bake until bubbly. Take out of oven and cover with grated cheese and potato chips. Return to oven and bake until cheese is melted and chips are brown.
Mix first 6 ingredients and bake at 350° for 35 minutes. Do not cover. Add cheese and bake 10 to 15 minutes longer or until knife comes out clean. You can also saute chopped onions to put on top when you add cheese.
Combine flour, sugar, baking powder and salt. Stir in blueberries gently. Add milk, egg and butter. Mix just until dry ingredients are moistened. Do not overbeat. Batter will be lumpy. Spoon batter into twelve paper-lined muffin cups. Bake at 400° for 25 minutes.
Melt butter and molasses in saucepan; add soda mixed with water. Pour over dry ingredients which have been mixed together in bowl. Take small teaspoons of mixture and roll in hand. Place on greased cookie sheet and bake at 300° for 20 minutes. Remove from pan when cool. Store in airtight container.
Preheat oven to 325°. Grease 2 loaf pans.
Mix sugar and flour together. Stir in milk and eggs. Cook over low heat, stirring continuously until thickens. Add vanilla. Serve hot. Serves 2.
Put all ingredients in a blender and blend until smooth. Keep in refrigerator. Makes about 2 1/4 cups.
Combine all ingredients except baking soda and popcorn. Mix in large micro-safe bowl. Bring to boil in microwave. Boil 2 minutes on High. Add baking soda. Place popped popcorn in large brown grocery bag. Pour caramel sauce over popcorn into brown bag. Shake. Put in microwave. Cook on High 1 1/2 minutes. Remove. Shake and cook on High 1 1/2 minutes more. Remove from microwave. Dump on cookie sheet. Cool. Enjoy.
In a large mixing bowl, beat butter, sugar, brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in rolled oats, walnuts and raisins with a wooden spoon. Drop by rounded teaspoons 2-inches apart onto an ungreased cookie sheet. Bake in a 350° oven for 8 to 10 minutes or until edges are lightly browned.
In medium saucepan, cook onion in margarine until tender. Blend in flour and salt. Add broth. Cook and stir until thickened. Add chicken and vegetables. Pour into casserole dish. Set oven temperature according to canned biscuit directions. Before adding biscuits, get casserole good and hot by heating in oven until it bubbles around the edges. Top casserole with biscuits and continue cooking according to biscuit can directions or until biscuits start to brown and are not doughy. Serves 6.
Cream butter, sugar and vanilla. Beat in 1 egg for 5 minutes. Beat in other egg for 5 minutes. Add chocolate. Add nuts. Pour into crumb or regular crust. Chill. Serve with Cool Whip.
Heat oven to 350°. In a medium bowl stir together rice and soup. Transfer rice mix to greased 9-inch pie plate. Press rice evenly over bottom and up sides to form "pie crust". Pour chili into rice crust. Bake, uncovered, for 25 to 30 minutes or until very hot. Remove from oven; let sit 5 minutes before cutting. Top with sour cream and onion, if desired.
Cook macaroni; drain. Melt margarine in heavy saucepan; blend in flour. Stir in milk slowly and cook, stirring constantly until mixture is thickened. Add seasonings and cheese, stirring until cheese is melted. Add macaroni; mix well and transfer to a serving dish.
Place the chopped apricots in a saucepan. Cover with water. Simmer until the apricots are soft and tender, about 1/2 hour. Add water if necessary to keep apricots covered. With slotted spoon, remove fruit pulp and measure. Return to pan. For every cup of fruit, add 1/3 cup sugar and 1/3 cup honey. Add lemon juice. Simmer 1/2 hour until thickened. Stir in the almond extract. Pour into hot, sterilized jars and seal with paraffin.
Mix ingredients as listed. Drop on cookie sheet and bake at 350° for 10 to 12 minutes. Recipe may be cut down.
Layer graham crackers in pan. Next, lay sliced bananas on top. Spread ice cream over bananas. Freeze until firm. In saucepan, melt butter and chocolate chips together. Add Pet milk, powdered sugar and vanilla. Cook until thick; this may take up to 10 to 15 minutes. Stir often. Cool. Pour over ice cream. Freeze until firm.
Drain tofu in several layers of paper towels for at least 2 hours. Change paper towel once or twice. Whip egg in food processor until creamy, pour into small dish and set aside. Place drained tofu in food processor and mix until creamy, scraping sides frequently. Add remaining ingredients and egg mixture. Mix well and chill. Use as needed for mayonnaise. Five tablespoons = 1 ounce protein.
Preheat oven to 375°. Thoroughly combine flour, sugar, baking powder, salt and baking soda in large bowl. Stir in raisins and caraway seed. Stir in buttermilk to make a soft and sticky dough. Turn out onto lightly floured surface and knead lightly 3 times. Shape dough into a round loaf and place on greased baking sheet. Cut an "X" 1/4-inch deep in top of loaf. Bake 35 to 40 minutes or until golden.
Mix flour, oats, brown sugar, butter and cinnamon. Spread 1/2 of mixture on bottom of 12 x 9-inch cake pan. Save rest for top. Place cut rhubarb into pan. Sprinkle with nutmeg or cinnamon. Mix flour with sugar. Add boiling water. Cook until thick. Pour over other ingredients. Sprinkle crumb mixture over rhubarb. Cook at 350° until bubbly, 35 to 40 minutes.
Stir together eggs, sugar, oil and flour mixed with salt, soda and cinnamon. Add apples and nuts. Stir together and pour into greased and floured 9x13 pan.
Mix jello in Cool Whip. Add cottage cheese. Mix well. Add pineapple and nuts. Chill before eating, 2 hours.
Mix soup, onion, Worcestershire, salt and pepper to taste. Place layer of English peas, layer of asparagus in baking dish. If preferred, cut water chestnuts and sprinkle over this. Add layer of soup mix. Top with grated cheese and bread crumbs buttered. Bake in moderate oven about 20 minutes or until bubbly and brown.
In 10-inch skillet over medium-high heat in 1 tablespoon hot salad oil, cook steaks until undersides of steaks are browned. Turn steaks; sprinkle with salt and pepper. Cook to desired doneness. Remove steaks to warm plate and keep warm. Slice mushrooms. In cup with fingers, blend margarine or butter with flour to form a paste.
Drain cherries and pineapple. Heat the juice; add to jello and stir until dissolved. Add Coca-Cola. Stir and put in refrigerator. When jello begins to set, stir in chopped cherries, pineapple and nuts. Return to refrigerator until it jells. Good with ham, chicken or turkey.
Combine nuts, fruit, dates and raisins with 1/2 cup flour; set aside. In a large mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Combine baking powder, soda, cinnamon, salt and remaining flour; gradually add to sugar mixture, beating until smooth. Fold in carrots and fruit mixture. Spoon into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes or until cake is done. Cool for 15 minutes before removing from pan to cool on a wire rack. Yield: 12 to 16 servings.
Cream shortening; add sugars gradually. Add eggs and beat well. Sift together flour, baking powder, cinnamon and salt; add alternately to creamed mixture with the sour milk to which has been added the soda. Fold in apples. Pour into greased and floured 9 x 15-inch pan. Spread topping. Bake for 40 to 50 minutes at 350°.
Layer fruit in large bowl in order given. Spoon orange juice on top. Cover and chill for 6 to 8 hours in refrigerator.
Combine margarine, chocolate chips and peanut butter. Heat until melted. Pour over Chex and stir until Chex are coated. Add powdered sugar and stir until Chex are well coated. Store in container with lid.
Combine Cool Whip, Eagle Brand milk and lemonade in mixing bowl. Pour into a graham cracker crust. Chill.
Mix the first 6 ingredients together and make sure you use a big bowl. Then add flour 2 cups at a time until you can handle it and the dough is not sticky to touch. Then put aside to double in size and punch down, then let raise again till double in size and then roll out and cut out with a doughnut cutter without the middle. Put on greased pan and let raise to double in size and bake at 350 for 20-25 min. or till golden brown and brush with butter.
Cream 1/4 cup margarine in a medium bowl. Gradually add 1/2 cup brown sugar substitute, beating at medium speed of an electric mixer until mixture is light and fluffy. Add egg and mix well. Combine 1 1/2 cups flour, baking powder, 1/2 teaspoon ground allspice and salt. Add to creamed mixture alternately with skim milk, stirring just until moistened. Stir in finely chopped apple.
Boil water and add oatmeal and butter. Mix well and set aside. Mix well the flour, brown sugar, white sugar, salt, eggs, cinnamon and baking soda. Add to hot mixture in bowl. Bake at 350° for 45 minutes. Top with glaze as soon as it comes out of the oven.
Cream shortening and sugar. Add egg. Sift dry ingredients together. Add to sugar mixture. Add remaining ingredients to this mixture. Blend. Pour into a greased 5 x 9-inch loaf pan. Bake 1 hour at 350°.
In bowl, mix hamburger and other ingredients together. Mix well. Take peppers and cut off tops and take out center. Stuff peppers with mix. Take aluminum foil wrap. Put in oven at 375°. Bake for 1 hour.
In a large plastic bowl, make a stiff batter of the ingredients. Grease another large plastic bowl. Put dough in and turn over to put oiled side up. Cover lightly with plastic wrap and let sit overnight or all day. Do not put in refrigerator. After it has sat all day or all night, punch down and knead some. Divide dough into 3 equal parts. Knead each part on a floured board a few times, 8 to 10. Put into greased loaf pans and brush tops with oil. Let rise in a warm place 4 to 5 hours or more; all day is fine. Cover with plastic wrap. Bake at 350° for 20 to 30 minutes. Remove. Brush tops with butter. Let cool in pans at least 10 minutes.
Melt oleo. Add onion rings and cook until soft and golden brown. Dissolve bouillon cubes in hot water. Add to onions. Cook over moderate flame 10 minutes. Pour into bowls and sprinkle 1 tablespoon cheese over each. Serves 4 at 115 calories per bowl.
Mix all ingredients, except chips, in greased 10 x 13-inch baking dish. Top with crushed chips. Bake at 375° for 30 to 40 minutes.
Dip fish in milk. Then roll fish in a mixture of potato chips, cheese and thyme. Place fish in buttered baking dish. Sprinkle with any extra crumbs. Drizzle margarine over top. Bake in hot oven, 450° to 500°, for 12 to 15 minutes.
Drain beets, reserving liquid. Place beets and eggs in large bowl. In medium saucepan, combine beet liquid and remaining ingredients. Bring to boil and simmer about 2 minutes. Pour over beets and eggs. Cover and refrigerate 24 hours. Drain and discard liquid. Cut eggs in half lengthwise to show color.
Mix all ingredients in saucepan and bring to a boil. Let simmer for several minutes and remove from heat. Good sauce for chicken, pork chops, etc. Sauce will keep several weeks in the refrigerator.
Combine dry ingredients; make a well in center and add eggs and oil, stirring only until dry ingredients are moistened. Stir in berries, pecans and food coloring. Spoon batter into two lightly greased loaf pans. Bake at 350° for 1 hour or until bread tests done. Let stand overnight before slicing.
Heat beets in saucepan in their liquid. Drain. Add marmalade and vinegar. Cook over low heat, stirring gently, until beets are glazed.
Saute onion in margarine; mix all ingredients into onion (will be wet and moist). Shape into balls (size of walnuts). If hard to handle, set in refrigerator for awhile. Set on cookie sheet, will be a full sheet. Bake at 350° for 12 minutes. Can be frozen after baked, then heated on low temperature.
In a small bowl mix mayo, vinegar, & sugar with a whisk until it turns into a dressing like texture. Check consistency and taste. Add bell pepper and onion if desired and salt and pepper. Check taste. Mix dressing into coleslaw until thoroughly covered.
Mix first 4 ingredients well and cook over low heat until begins to thicken. Add 1 stick of butter while cooking. After gravy thickens, remove from heat; add 1 teaspoon vanilla. Serve hot over biscuits.
Combine dry ingredients. Combine banana, milk, egg and shortening. Add to flour mixture; stir to blend. Pour into greased 9 x 9-inch baking pan. Arrange cranberry slices on top and then pecan halves. Sprinkle a little sugar over the top and bake at 400° for 25 to 30 minutes.
Whip pudding according to directions on box. Add Cool Whip, sugar, milk and vanilla. If after this mixture sets a while it seems too thick, add more milk.
Brown beef. Add rest of ingredients, except cheese and biscuits. Put in 2 quart casserole. Cut biscuits in half. Place cut side down around edge. Sprinkle with cheese. Bake at 375° for 25 to 30 minutes.
Drain pineapple and add enough mandarin orange juice to make 1 1/2 cups juice. Cook pudding with juice slowly until it comes to a boil. It will thicken as it cools. Cool thoroughly. Spoon pudding over fruit as you layer it in a bowl. If pudding is too thick, thin it by adding juice that is left over. Serve.
Mix all ingredients together in a medium size bowl. Chill at least 2 hours. Suggested vegetables for dipping: carrots, celery, broccoli, peppers and cauliflower.
Shake until blended well or use blender to mix. Enough for 2 or 3 chickens or 4-6 chicken halves. Cook 1-1/2 hours on the grill.
Cut angel food cake in squares. Put in 9 x 13-inch dish. Drain half the juice off large can of pineapple. Sprinkle pineapple and remaining juice over cake. Mix large box sugar-free Jell-O vanilla pudding with 3 cups of skim milk and put over cake mixture. Take 1 banana, slice thin and put on top of pudding. Spread medium box of Cool Whip over all.
Place meat in roasting pan. Season with salt, pepper, paprika and onion soup mix. Add potatoes, carrots and celery. In a saucepan, blend celery soup with sherry and pour over meat and vegetables. Cover and bake at 250° to 300° for 4 1/2 to 5 hours.
In a 3-quart saucepan over medium heat, in hot butter, cook cabbage and onions until tender, stirring occasionally. Add bacon; cook 2 minutes, stirring occasionally. Stir in soup, milk and water until smooth. Heat through, stirring occasionally. Ladle into bowls; sprinkle with paprika.
Drain the juice from the pineapple into a small saucepan. Add the gelatin and cook over low heat, stirring until the gelatin is thoroughly dissolved. Cool. Mix the buttermilk and whipped topping. Add the pecans and gelatin. Pour into a mold or casserole dish and refrigerate. Serve when firm. Yield: 6 servings.
Mix cream cheese, margarine, flour and shape into dough for tassie pans or a very small muffin tin.
Remove fat from chicken; place in oven dish that has been lightly oiled. Bake at 350° for 35 minutes or until tender.
Make thick white sauce using milk, oleo, flour and salt. Add cheese. Add egg yolks, one at a time. Beat well after each addition. Fold in stiffly beaten egg whites. Bake in greased baking dish. Place in a pan of water. Bake at 300° for 1 hour.
Brown steak. Drain off fat and pat steaks with paper towels. In casserole dish spread one can of soup (do not dilute). Add 1 can of potatoes, drained. Put 4 steaks on top and add second can of soup and potatoes, then the remaining steaks. Top with third can of soup. Cover. Bring to bubbly stage. Reduce heat. Simmer 20 to 30 minutes.
Mix oil, eggs and sugar. Set aside. Mix flour, baking powder, baking soda, salt and cinnamon. Set aside. Mix carrots, pineapple, walnuts and flavoring. Mix all ingredients. Grease and flour pan. Bake at 350° for 1 hour or until done.
Cut each biscuit into 4 pieces. Mix cinnamon and sugar in medium-size bowl. Add a few pieces of biscuits at a time to sugar mixture and stir to coat. Place half of the pieces in a greased Bundt pan. Sprinkle with pecans or whatever. Place the remaining biscuit pieces on top. Boil brown sugar and butter in saucepan. Pour over biscuits. Bake at 350° for 45 minutes. Cool 15 minutes. Invert on plate.
Add water to potatoes, celery, onion, parsley flakes, seasoning and bouillon cube; cook until tender. Blend flour with small amount of milk; stir in vegetable mixture. Add remaining milk; cook until thickened. Add Velveeta; stir until melted. Makes 6 to 8 servings. Sprinkle remaining parsley flakes over each serving.
Remove stems from mushrooms. Marinate caps for 1 hour in soy sauce. Finely chop stems and mix with ground meat, onion, garlic, salt and pepper. Drain caps. Stuff with meat mixture, mounded high. Brush tops with soy sauce. Broil 8 to 10 minutes. Refrigerate or freeze. When ready to serve, bring to room temperature. Bake at 350° for 8 to 10 minutes.
Mix together. Add 4 to 6 teaspoons to a cup of very hot water.
Cook potatoes with skin, then peel. Melt margarine and cheese. Add the rest of the ingredients. Sprinkle with paprika. Bake at 350° for 1 hour.
In Dutch oven cook ground beef or sausage, onion, green pepper and garlic until meat is browned and vegetables are tender. Drain off fat. Stir in undrained tomatoes, tomato paste, brown sugar, oregano, basil, thyme, bay leaf, 2 cups water and 1 teaspoon salt. Bring to a boil; reduce heat. Simmer, uncovered, for 1 1/2 to 2 hours or until desired consistency, stirring occasionally. Remove bay leaf. Serve with spaghetti. Use grated Parmesan cheese, if desired. Makes 6 servings.
Grease 9 X 13 pan. Layer as listed. After all layers have finished, bake in preheated oven at 350 degrees for 35 to 40 minutes.
Soften cheese in bowl. Add fried crunched bacon. Add next 3 ingredients; mix well. Form into a ball. Serve with crackers. Great for parties or snacks.
Cream butter and sugar. Blend in flour and vanilla. Carefully fold in potato chips. Add pecans. Drop by teaspoon onto ungreased cookie sheet. Bake 15 to 20 minutes just until barely browned. Dust with confectioners sugar if desired.
Boil the sugar, margarine and corn syrup for 5 minutes. Add cream of tartar. Pour over popcorn. Place on baking sheet; bake at 225° for an hour.
Heat soup, sour cream and chilies. Spread part of the mixture over the bottom of pan. Fill tortillas with cheese, onions and a little of the sauce. (May add chopped chicken.) Roll up and sprinkle with cheese. Bake at 350° until sauce bubbles.
Place ham in shallow pan. Drain juice from sliced pineapple. Mix juice, brown sugar and mustard in saucepan. Cook over low heat to boil. Allow to boil until it thickens. Place sliced pineapple on top of ham. Pour 1/2 of the juice over ham. Bake 45 minutes at 325°. Pour remaining juice over ham. Bake another 30 minutes or so until done.
Mix dry ingredients. Add melted margarine. Blend well. Add eggs and vanilla. Mix well. Spread in unbaked pie crust. Bake at 325° for 30 minutes. Cool. Top with whipped cream. "Enjoy!" So easy!
Cut a thin slice from a potato. Scoop out potato, leaving a thin shell. In a small bowl, combine potato, cheese, milk, butter, egg, salt and pepper; mash until smooth. Spoon potato mixture into shell; sprinkle with paprika. In an 8-inch square microwave dish, arrange potatoes in a circle. Cover with waxed paper. Cook in microwave at Medium power for 4 to 6 minutes. Let stand, uncovered, for 3 minutes before serving.
Cook and crumble sausage. Drain. In a large bowl, combine biscuit mix and cheese. Add the sausage and stir until well blended. Stir in water just until mixed. Shape into 1 1/2-inch balls. Place on greased baking sheets. Bake at 375° for about 15 minutes or until golden. These may be frozen. Yield: 4 dozen.
Combine above ingredients together and Bake for 1 1/2 hours at 350 degrees.
In shallow casserole dish, combine Lawry's chicken seasoning packet (follow directions on back) with a package of chicken breasts. (Do not need to marinate.) Bake at 350° for about 1 hour or until no longer pink inside. (I do this the night before so that dinner the following night is quick and easy.) Refrigerate when cool.
Melt 2 tablespoons margarine and cook celery until tender, about 15 minutes. Stir in milk, soup and pimento. Pour into 1 1/2-quart casserole. Melt 1 tablespoon margarine and toss with cracker crumbs. Pour over top. Bake, uncovered, at 350° for 30 minutes.
In a shallow dish, place cream cheese and cover with the cheesecloth. Make a tight fit. Pour the wine over the cream cheese, leaving a small amount on the bottom of the dish. Let chill several days until the wine penetrates some of the cheese. Remove cloth and serve with crackers.
In a skillet, cook bacon until crisp. Remove the bacon and crumble. Set aside. Drain, reserving 1/4 cup drippings. In a large bowl, combine greens, eggs, onion and bacon. Add remaining ingredients to drippings and bring to a boil. Drizzle over the salad and toss to coat greens. Serve immediately.