HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Cream butter and sugar. Combine all ingredients and bake in buttered bread pan. Bake 40 minutes or until done. Cool 15 minutes before turning out if Bundt pan is used.
Combine chicken, Pace thick and chunky salsa, onion and cumin; mix well. Heat about 1/2 inch oil in small skillet until hot, but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels.
Peel the sweet potatoes and cut into small chunks; boil until done and mash. Add the butter and honey and then roll into small balls. Roll them into coconut and place into the oven until slightly browned; remove and serve hot.
Mix together potatoes, water, sugar and yeast. Let rise in warm place overnight. In the morning, add melted butter, eggs and flour to make a very soft dough. Form into balls the size of walnuts by rolling dough in hands. Keep hands well buttered to prevent sticking. Place close together in a well-greased shallow pan. Place in oven at 200° for just 1 minute, just enough to warm oven. Let rise 2 hours, then bake 2 hours and 15 minutes at 400°.
Put tomatoes and onion in saucepan. Bring to a boil and add margarine, sugar, salt and oregano. Cook for 5 minutes. Add bread. Pour into 1 1/2-quart casserole. Top with cheese. Bake uncovered at 325° for 20 minutes.
Mix the first 4 ingredients. Add the milk. Make into biscuits. Bake at 450° to 475° until done.
Preheat oven to 350°. Melt oleo in baking dish. Sprinkle crumbs over oleo. Pour Eagle Brand milk over crumbs. Top with all the chips. Press down. Bake 1/2 hour. Cool and cut into bars.
Mix ingredients in order listed and pour into unbaked pie shell. Bake at 375° about 40 minutes or until set.
Mix flour and sugar. Add milk and beaten eggs. Cook until very thick, about 10 minutes. Pour a thin covering of mixture over baked pie shell. Place strawberries on top and add remaining mixture. Top with whipped cream.
Add small amount of milk to flour; blend until smooth. Combine all ingredients. Bake at 375° for 45 minutes in loaf or 30 minutes in muffin tins. Serves 8.
Pour boiling water over the Bran Buds and let stand. Combine the other ingredients. Add Bran Buds and water. Add raisins. Bake at 400° in miniature muffin pans for 12 to 15 minutes or when springs back when touched. Will keep 6 weeks in refrigerator.
Mix cream cheese and sugar. Add pineapple liquid and cream together. Add pineapple, nuts and dates. Mix together. Whip cream and fold into mixture. Freeze in 8 x 8-inch pan. Serve frozen.
Cook broccoli; drain and then mix with other items. Bake in a 350° oven for 20 to 30 minutes or until done.
Dissolve yeast in water. Beat egg yolks thoroughly, then beat in milk and yeast mixture. In a large bowl or food processor, combine 3 cups flour, 1/4 cup sugar and salt. Cut in butter until particles are fine. Stir in yeast mixture and lemon peel. Cover and let stand 30 minutes. Stir in about 1/4 cup flour or enough to make a soft dough. Turn out on a floured board and knead (adding flour only if necessary to prevent sticking) until smooth and satiny. Place in greased bowl, cover tightly and refrigerate 12 hours or overnight. After removing from refrigerator, let stand at room temperature to warm (or press with hands to warm and soften). Roll into a 20 x 16-inch rectangle. Stir together egg whites, nuts and remaining cup of sugar. Spread on dough. Starting at lengthwise edge nearest you, roll as for jelly roll. Grease Bundt pan, then carefully lift roll and place, seam side up, in prepared pan, adjusting to fit and overlapping ends to join. Cover and let stand 2 to 2 1/2 hours. Bake at 325° for 1 hour and 15 minutes or until a rich golden brown. (Start to check after 30 minutes and when top begins to turn golden, cover loosely with foil for remainder of baking time.) Cool in pan 10 minutes, then gently loosen at edges and around center tube. Turn out on wire rack. Sprinkle with confectioners sugar, sifted. Makes 18 slices. This sounds time-consuming to prepare, but it is very easy and very delicious.
Combine ingredients in saucepan. Bring to boil. Pour over zucchini and onions; let stand 1 hour, stirring occasionally. Bring combined mixture to a boil, then simmer 3 minutes. Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2-inch of top, making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling water bath. Makes 6 to 7 pints.
Heat oil in 3 quart nonstick saucepan with the onion, garlic and pepper. Saute 3 minutes. Add flour and seasonings; stir to combine. Add milk, Worcestershire sauce, bay leaf, celery, green pepper, mushrooms and cheese and stir over medium heat until sauce coats the spoon. Remove bay leaf. Combine half the sauce with the cooked linguini and place in the bottom of a 3 quart shallow casserole dish. Add the scallops to the remaining sauce and pour over pasta. Sprinkle with grated Parmesan cheese and bake in preheated 350° oven for 25 to 30 minutes. Serves 8. A rich but very heart-smart dish.
Mix first 3 ingredients in big bowl. Make into small balls. Put cornflakes on waxed paper. Roll balls into cornflakes. Eat, then clean up.
Scramble eggs. Don't overcook. Fry sausage (scrambled) and drain. Mix eggs and sausage in a 7 x 11-inch casserole dish. Sprinkle cheese on top. Bake at 400° for 10 to 15 minutes until cheese melts.
Cook pasta until al dente. Drain and spread out in large bowl. Coat with 2 tablespoons olive oil. When cool, sprinkle with basil, oregano, Mozzarella, tomato and olives. Mix garlic with remaining olive oil and add to salad. Sprinkle with salt and pepper to taste and Asagio or other good, freshly grated Parmesan or Romano cheese. Serves 6.
Mix egg yolks, milk, cornstarch, salt and sugar. Cook on medium heat until thick. Cool and mix in vanilla and peanut butter. Pour into two baked pie crusts. Top with Cool Whip.
In saucepan, mix sugar, cornstarch and salt. Add butter. Blend over low heat. Slowly stir in orange juice. Cook and stir until sauce thickens and is smooth. Pour over beets. Garnish with slices of mandarin oranges.
Mix sugar, cocoa and flour into a skillet. Mix together. Slowly add butter and milk. Cook over medium heat, stirring constantly, until thick.
Pour small amount of sauce in 13 x 9-inch pan. Cover with 3 lasagna noodles. Spread 1/2 cheese mixture, then 1/2 Mozzarella cheese. Repeat; top with noodles and rest of sauce. Cover with foil. Bake at 350° for 30 minutes. Remove foil and bake 20 minutes more. Remove from oven and let stand 15 minutes before cutting and serving.
Heat maple syrup to boiling point. Place in buttered 1 to 2-quart size round baking dish. Cream the sugar and butter. Add the eggs. Sift flour, baking powder and salt together. Add sifted dry ingredients to creamed mixture. Moisten with sufficient milk to make a batter. Pour batter onto boiling maple syrup and bake in a 350° oven for 30 to 45 minutes. When slightly cooled, turn upside down onto plate and decorate with pecan halves. Top with whipped cream, decorated with pecan halves.
Combine all ingredients. Pour into ice cream freezer container. Finish filling with homogenized milk.
Combine butter and sugar; mix well. Add eggs, one at a time. Add buttermilk and bananas; mix well. Combine flour, salt and soda. Add to creamed mixture. Add vanilla. Pour into pan (15 1/2 x 10 1/2 x 1-inch). Bake at 350° for 20 minutes.
Mix the first 5 ingredients; spoon this mixture in the middle of the tortillas and roll up and save 1/2 mixture and spread over the top. Sprinkle with cheese and black olives. Bake at 350 for 30-45 minutes and serve with sour cream.
Cook and stir sausage, onion and garlic in 10-inch skillet until sausage is brown; drain. Stir in 2 tablespoons parsley, the sugar, basil, 1/2 teaspoon salt, the tomatoes and tomato sauce; break up tomatoes. Heat to boiling, stirring occasionally. Reduce heat. Simmer, uncovered, until slightly thickened, about 45 minutes.
Spread breasts flat; fold ham and cheese to fit on top. Fold over; fasten with toothpicks. On waxed paper, mix flour and paprika; coat chicken. In hot butter, cook chicken until brown on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer for 30 minutes, or until fork-tender. Remove toothpicks.
Mix first 4 ingredients well. Put cold cream or lotion on, then put paint in desired area. Use peanut butter or coconut for warts.
Mix stuffing with butter. Take 1/2 out of pan and spread rest on bottom of pan. Next, place deboned chicken on mixture. Mix up mushroom soup, cream of chicken soup and 2 1/2 cups broth together. Pour this mixture over chicken. Put remaining stuffing on top and bake for 30 minutes at 350°.
Cook macaroni in boiling salt water for about 7 minutes. Drain. Mix eggs, pickles, pepper and onion. Add mayonnaise and seasonings. Combine with macaroni. Chill and serve on crisp lettuce.
Pour boiling water over dates and baking soda in a small bowl; mix and cool. Cream sugar and shortening. Add eggs, vanilla, salt and cocoa. Add flour alternately with date mixture and beat well. Spread into greased and floured 9 x 13-inch pan. Sprinkle with chocolate chips and nuts. Bake 30 to 40 minutes at 350°. Dust immediately with powdered sugar when removed from oven.
Mix fruit with enough sugar to sweeten slightly. Place in 2-quart baking dish. In a pan, melt margarine. Remove from heat. Add flour, oatmeal, sugar and cinnamon. Stir until crumbly. Sprinkle over fruit. Top with nuts. Bake 30 to 35 minutes at 350°. Serve with ice cream or cheese if desired.
Cook cabbage in a small amount of water and salt, pepper and sugar to taste; better a little sweet. Cook until crisp-tender. Melt margarine. Stir in flour to make a smooth paste. Stir this into the cabbage. Add enough milk to make it creamy. Pour into casserole dish. Cover with Ritz crackers. Bake at 350° for approximately 20 minutes.
Put English muffins in freezer for 10 minutes. Mix first four ingredients. Add crabmeat. Spread mix on muffins and put in freezer until partially frozen; then cut into 6's or 8's. Can be thoroughly frozen on cookie sheet and stored in plastic bag to be used when you wish. Just take out 15 minutes before heating in a regular 450° oven for 8 to 10 minutes.
In a large pot over high heat, cook ground beef and onion until pan juices evaporate and beef is brown. Add tomatoes and their liquid and the next seven ingredients. Heat mixture to boiling, stirring to break up the tomatoes. Reduce heat to low; cover and simmer thirty minutes, stirring mixture occasionally. Discard the bay leaf. Tilt pan and spoon off any fat which accumulates on top of the sauce. Cook lasagna noodles as directed on the package and drain well in colander. In a 13 x 9-inch baking dish, arrange half of the drained lasagna noodles, overlapping to fit.
Sort, wash and place beans in water 2 inches above beans. Let soak overnight. Drain well. Combine beans and water in kettle. Bring to boil, cover, reduce heat and simmer 1 hour. Drain beans, reserving 3 cups water. Transfer 1/3 cup beans to small bowl; mash with fork to make a paste.
Stir together oil, sugar, eggs, vanilla and green tomatoes. Sift together remaining ingredients (cloves, cinnamon and nutmeg). Add dry ingredients; then pour batter into 2 oiled loaf pans. (I like to line my pans with waxed paper.) Bake in a 325° oven for 1 hour (other ingredients can be used, 1 1/2 cups green tomatoes, 1/2 cup grated apple or 1/2 cup crushed pineapple).
Combine beef, crumbs, onion, green pepper, salt and pepper and 1/2 cup tomato sauce. Pat mixture into bottom and sides of greased 10-inch pie plate. Combine rice with remaining tomato sauce and 1/2 cup of cheese. Spoon into meat shell. Bake in moderate 350° oven for 25 minutes. Sprinkle remaining cheese on top and bake slowly for 10 more minutes.
Beat egg whites until stiff. Add sugar gradually with vanilla. Beat until very thick, then add broken saltine crackers and nuts. Bake 25 to 30 minutes at 350°. When cooled, top with a layer of whipped topping and then a layer of pie filling.
Make layers in order given. Serve with tostado chips, etc. Cover with foil and store in refrigerator.
Boil pasta; drain well and put in pot. Add half and half cream and Parmesan cheese, a little at a time. Stir constantly. Add broccoli and cooked shrimp; heat thoroughly and serve.
Heat soup; put aside. Toast the bread. Arrange bread on cookie sheet and top with cheese slices. Bake in oven until cheese melts. Spoon soup on top and enjoy. This is a great quick kids lunch.
Mix all the ingredients together. Chill for 24 hours. Serve with party crackers.
Mix jello in 3/4 cup hot water. Add juice from fruit cocktail. Add rest of ingredients and mix well. Chill.
Grease a 13 x 9 x 2-inch baking pan. In small bowl, whisk together the condensed milk and lemon juice until blended; stir in lemon rind. Reserve. In medium bowl, beat butter and brown sugar with wooden spoon. Sprinkle with flour and baking powder and stir until blended. Stir in oats. Mixture will be crumbly. Spread half of the flour-oat mixture in pan, patting it down. Spread lemon mixture over top. Sprinkle with remaining flour-oat mixture. Bake at 350° for about 25 minutes. Chill before cutting into bars. Cover and store in refrigerator.
Mix together well. Put in pie crust and bake at 350° for 45 minutes.
Melt butter. Add brown sugar and boil over medium heat for 3 minutes. Add pecans. Place 12 whole graham crackers in 2 (9 x 12-inch) pans. Pour mixture over crackers. Bake 10 minutes at 350°. Cut into bars.
Boil goose or duck in seasoned water until tender. Remove meat from bone. Add mixture to Pepper Oriental and gravy. Makes a pretty dish also.
In large bowl, beat butter and sugar together until creamy. Add eggs; beat well. Stir in pumpkin and bananas. Sift flour with soda, salt and spices. Mix into creamed mixture just until well blended. Stir in nuts. Put into two greased and floured loaf pans. Bake at 350° for 50 to 60 minutes. Cool for about 5 minutes and turn out onto rack to completely cool.
Prepare 1 large box of instant sugar free, fat free pudding mix with 1 1/2 cups fat free milk. Add 1 cup Lite Cool Whip and 1 small tube fat free cream cheese and mix well. Gently fold in 1 1/2 cups Cool Whip.
Cover toast with sauerkraut, meat, cheese and onion. Place under broiler for 1 to 2 minutes until cheese is melted. Top with avocado slices and dressing. Serve open-style with pickle garnish.
Cream sugar and shortening. Add eggs and beat well. Add cocoa and flour to mixture. Add vanilla and nuts. Pour in greased and floured 13 x 9 x 2-inch pan. Bake 30 to 35 minutes at 300°. Spread marshmallows evenly over top of cake. Return cake to oven for 5 minutes. Then frost with Mississippi Mud Frosting.
Cream together butter, sugar and salt. Add beaten egg yolk, flour and vanilla. Mix well. Scrape batter into an ungreased 12 x 17 jelly roll pan and pat out evenly. Baked on the lowest shelf of oven, 15-20 minutes at 350 F. Remove from oven and while still hot, lay squares of Hershey bars on top. Spread the chocolate with spatula to cover and sprinkle with topping (pecans, oil and salt mixed together). Put back in the oven for 5 minutes at 350 F. Cut into squares. Keep in refrigerator.
Brown hamburger and drain. Add hamburger to other ingredients. Bring to boil. Simmer 45 to 60 minutes.
Thaw and press or squeeze spinach until all water is removed. Mix all ingredients and chill. This can be served with vegetables (broccoli, cauliflower, radishes, celery, carrots); crackers or brown bread, sliced; or round brown bread that has been hollowed out and used as a container with remaining bread sliced and alternated with vegetables.
Brown sausage. Put in crock-pot and add cheese chunks and Ro-Tel tomatoes. Heat until cheese melts.
Grease a 9-inch pan with some margarine, pour in fruit mixture. Spread cake mix over the fruit evenly. Cut the rest of margarine in small slices and drop over the cake mix. Sprinkle the pecans over the top. Bake at 350° for 30 minutes.
On top, put brown sugar, cinnamon and dot good with butter. Use 9 x 9 pan. Bake at 350° for 30 to 35 minutes
Combine first 5 ingredients in bowl; set aside. Combine celery, onion, butter and water in saucepan and bring to boil. Add to cornbread mixture. Stir in broth, oil and eggs and mix well. Pour into grease baking dish and bake uncovered at 375° for 45 minutes.
In skillet, cook beef and onion over medium heat until meat is done; drain. In a bowl, combine the flour and sugar. In another bowl, combine the ketchup, milk, butter, eggs and mustard; stir into the dry ingredients until moistened. Fold in the beef mixture and cheese. Fill greased miniature muffin cups three-fourths full. Bake at 425° for 15 to 18 minutes.
Mix corn with sugar, flour and salt mixture. Add beaten egg along with milk and butter. Pour into greased casserole and bake 50 to 60 minutes at 350°.
Mix together; store in closed container. Place 2 heaping tablespoonfuls in one cup hot water; stir well.
Coat a large nonstick skillet with vegetable cooking spray and place over medium heat until hot. Add mushrooms and next 3 ingredients; saute for 6 minutes or until tender.
Cook meat until gray. Blend (in blender) garlic, jalapeno peppers, tomatoes, flour, chili powder. Mix all this with meat. Saute onions and bell pepper with 2 tablespoons cooking oil. Add this and beans with above. Cook slowly 1 & 1/2 hours. Add water for desired thickness. Stir often. Makes approximately 15 pints.
Unroll rolls. Pat into bottom of a buttered 13 x 9-inch pan. Spread with jam. Bake at 425° for 15 minutes. Remove from oven. Reduce heat to 325°. Combine remaining ingredients. Pour evenly over rolls. Return to oven. Bake 5 to 6 minutes. When cool, sprinkle with cinnamon sugar (can make ahead and refrigerate).
Sift together flour, soda, salt and sugar. Add egg and fruit cocktail. Mix together and pour into greased 7 x 9-inch pan. Sprinkle top of cake with brown sugar and walnut meats. Bake at 375° for 35 minutes. Serve when cold with whipped cream and Cool Whip.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Combine flour, baking powder, salt, Parmesan and basil in mixing bowl. Form a well in the center and add eggs, milk and butter. Mix just until moistened (batter will be lumpy). Spread into pan and bake 50 minutes or until toothpick inserted in center comes out dry. Cool before slicing.
Mix first 3 ingredients and bring to a boil. Remove from heat and stir in jello until dissolved. Add about 1/2 cups chopped pecans, if desired. Put in jello mold or 8 x 8 pyrex dish. Chill until set. Very good compliment to deer soup. Serves 9. (Easily doubled or tripled for a big deer soup feast.)
In a large skillet, put all ingredients except shrimp and rice. Stir over medium heat 5 minutes. Add shrimp; stir until shrimp are pink. Serve with rice. Serves 3 to 4.
Bake cornbread by package directions. Crumble cornbread and mix all ingredients. Chill and serve.
In a saucepan, boil sugar, cornstarch, salt and water for 1 minute, stirring gently. Let cool. Place in a bowl and mix in remaining ingredients. Pour into unbaked pie shells and bake in a 350° oven for 45 to 50 minutes.
Heat oven to 350°. Prepare cake mix as directed on package. Divide batter into 2 bowls. Add lime Jell-O to 1 bowl and lemon Jell-O to another. Stir thoroughly. Pour each into separate wax-paper-lined, greased, and floured 9 inch round cake pan. Bake 28-30 minutes. Cool 15 minutes. Remove from pans. Cool on wire racks. Place lime cake layer on serving platter and layer with one bowl Cool Whip. Top with lemon cake layer. Frost cake with remaining Cool Whip. Store in refrigerator until ready to serve.
Combine all ingredients. Mix with electric mixer for about 2 minutes. Pour into two greased and floured loaf pans. Bake at 350° for about 1 hour.
Combine sugar and flour. Add oleo and blend. Add beaten egg. Combine soda with buttermilk; add to mixture. Stir in extract. Bake in unbaked pie shell at 350° for 40 minutes.
Brown hamburger and onion together. Drain off grease. Put in casserole dish; add the remaining ingredients. Bake at 350° until rice is tender, about 1 hour.
Mix flour, salt and pepper. Roll quail in mixture and brown in hot oil. Place birds on rack in roasting pan. Add water for steam. Cover with foil and bake at 350° for 1/2 hour. Add red wine and continue baking for another half hour or until tender.
Mix all ingredients, except cheese, in a greased 2-quart casserole dish. Sprinkle cheese on top and bake at 350° for 1 hour.
Mix oil, eggs and pumpkin all together. Add remaining ingredients. Mix together. Pour in greased loaf pans. Bake 1 hour at 325° or until done.
Dissolve yeast in warm water. Add sugar and salt. Mix oil and slightly beaten egg into the yeast mixture. Add flour last. Mix together, using low speed on mixer. Place in tightly covered container and store in refrigerator.
Cook sugar, water, cornstarch and salt until thick and clear. Add Jell-O. Stir until cool. Add the sliced strawberries. Pour into a baked pie shell and place in the refrigerator until firm. Top with Cool Whip or whipped cream before serving.
Dice potatoes into a large saucepan. Cover with water. Add chopped onion and celery. Boil until almost soft, but not completely. Thicken with cornstarch or flour, diluted with 1/2 cup warm water. Return to a simmering boil. Add milk and reduce heat. Salt and pepper to taste. (Goes great with hot cornbread.)
Mix the oleo, water and cocoa; bring to a boil, then add the rest of the ingredients. Bake at 375° for 20 minutes in greased pan.
Mix sugar and cocoa; add milk, then butter. Bring to a rolling boil for 1 minute. Cool in water. Beat. Frost.
Peel, slice, cook and drain carrots; set aside. Mix in saucepan the sugar, dry mustard, salt and pepper. Add vinegar, oil, tomato soup and Worcestershire sauce. Simmer 5 minutes; pour over carrots. Add chopped onion and pepper.
Brown ground beef. Add onion and cook 10 more minutes. Add tomato sauce, catsup, salt and pepper to taste. Cook 5 minutes.
Cover with 1 pint Hellmann's mayonnaise (no salad dressing) and let sit in refrigerator, covered with Saran Wrap, 24 hours. Stir just before serving.
Place all ingredients in casserole. Stir to mix. Bake at 300° for 3 hours.
Dissolve jello in water. Add cream cheese while hot. Cream cheese will not entirely dissolve. When beginning to thicken, add whipped cream, nuts, pineapple, pimentos and lemon juice. Let set until firm in refrigerator.
Boil butter and sugar 5 minutes. Remove from heat and add vanilla and baking soda and mix well. Pour all this over popped popcorn. Add nuts, if desired. Put in cake pan in 250° oven for one hour; stir every 15 minutes.
Combine flour, 1 1/3 cups sugar and salt in a heavy saucepan. Beat egg yolks. Combine egg yolks and milk, mixing well. Stir into dry ingredients. Cook over medium heat, stirring constantly until smooth and thickened. Remove from heat; stir in 1 teaspoon vanilla.
Combine sugar, flour, starch and cocoa; add eggs and melted butter, milk, vanilla, coconut and nuts. Pour into unbaked pie crust. Bake 400° for 30 minutes.
Sift dry ingredients into a large bowl. Add all other ingredients. Mix well. Pour into well-greased and floured 9 x 13-inch pan or 3 small loaf pans. Bake in a 350° oven for 45 minutes.
Prepare vanilla instant pudding and cold milk until almost thick. Fold in whipped topping until mixture thickens. Make a layer of whole graham crackers in a 9 x 12-inch dish. Pour 1/2 pudding mixture over crackers. Add another layer of crackers. Top with remaining pudding mix, spreading evenly. Place a layer of crackers on top. Chill 1 hour. Frost with chocolate frosting.
In 10-inch skillet, heat olive oil. Add remaining ingredients except tomato and cheese. Continue cooking, stirring occasionally, until zucchini is crisply tender (7 to 10 minutes). Add tomato wedges; sprinkle with cheese. Cover; let stand 2 minutes or until cheese is melted. Makes 6 servings.
Cook carrots and leeks (washed and peeled) in chicken broth about 25 minutes or until it is soft. Blend in blender with a handful of parsley. Serve hot.
In large bowl, combine all ingredients except whipped topping. Mix lightly. Gently fold in whipped topping. Cover and chill until served. Spoon salad onto lettuce-lined plates and garnish with additional maraschino cherries, if desired. Makes 10 (1/2 cup) servings.