HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook raisins in water until water is gone. Add the applesauce, eggs, sweetener and oil. Mix well. Blend in the other ingredients which have been sifted together. Add vanilla. Pour into loaf pans, sprayed with Pam. Use foil liners, also sprayed with Pam. Bake about 1 hour in a 350° oven or until done. Makes 10 to 12 servings.
Saute scallops in butter in large skillet for 3 minutes or until tender. Remove scallops from skillet and reserve drippings. Saute mushrooms, onion and garlic. Remove and reserve drippings. Add wine, juices and seasonings to skillet. Bring to a boil and cook 8 minutes. Add scallops and vegetables. Heat thoroughly. Serve over hot vermicelli.
Mix thoroughly beef, egg, stuffing, nutmeg and 1/3 cup soup. Shape firmly into loaf; place in shallow baking pan. Bake at 350° for 1 hour.
Stir boiling water into gelatin in large bowl. Pour mixture slowly into a 13 x 9-inch pan. Refrigerate at least 3 hours or until firm. Dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through gelatin. Lift from pan with fingers or metal spatula. Makes 24 pieces or 4 to 6 servings.
Cut steak into serving size pieces. Place all ingredients into a deep pot and simmer for 2 hours. May use crock-pot. Serve with mashed potatoes and biscuits.
Drain pineapple and keep the juice. Drain oranges. Sprinkle bananas with Fruit Fresh and slice into medium slices. Mix the fruit.
Fry bacon until crisp. Pour off most of the grease. Break eggs in a bowl and pour over bacon. Stir like scrambled eggs. Add water, vinegar, sugar, salt and pepper. Heat until all liquid is hot. Break up lettuce into bite-size pieces. Add onion cut into bite-size pieces and then pour the mixture over lettuce. Stir well. We serve with potatoes cooked in salt water.
Mix ingredients (sugar, flour, baking powder, oleo and milk) and put in ungreased baking dish (8 x 12). Cover with fruit. Over fruit, sprinkle 1 cup sugar. Then pour over all the boiling water or juice. Bake at 375° about 60 minutes.
Mix together first 3 ingredients and bake in covered casserole for 1 1/2 hours at 350°. Melt 1 stick of butter and saute shrimp, onions and mushrooms. Add salt and pepper to taste. Combine cooked rice and sauteed mixture; blend well and serve.
Using 4 quart nonmetal container, combine all juices. Stir in lemon-lime and float scoops of sherbet on top.
Sift dry ingredients and toss in grated cheese. Beat eggs until mixed and stir in milk. Add to dry ingredients. Stir in melted margarine and butter flavoring. Bake in greased pan at 425° for about 25 minutes or until brown.
Soften cream cheese. Chop chicken and mix all ingredients together. Shape in a ball. May be rolled in chopped nuts. Serve with Chicken in a Biskit crackers. Enjoy!
In skillet, cook first 6 ingredients until broccoli and onion are soft. In a casserole dish, put cooked rice. Bake all of this in the oven at 350° for about 30 minutes.
Beat egg until light and fluffy. Add juice of lemon and powdered sugar. In top of double boiler, cook until thickened. Cover and cool. This is the basic cream which may be folded into any of the following for a light and luscious fruit salad topping. Add to 1 cup sour cream, 1 cup mayonnaise or 1/2 pint whipping cream, whipped.
Melt butter. Add cornstarch and cocoa. Blend. Add honey and water. Cook over low heat stirring constantly until mixture thickens and comes to a boil. Remove from heat. Add marshmallows. Stir until melted. Stir in vanilla. Serve over ice cream, warm or cold. Make 2 1/2 cups.
Sift dry ingredients; cut in shortening. Dissolve yeast in warm water and add to milk. Add milk to dry ingredients and mix well. Turn onto floured board. Roll out and cut. Freeze on baking sheet. After frozen, store in freezer. Dip in melted butter and bake at 400°.
Grease a 9 x 13-inch cake pan. Cook pudding according to directions. Stir in dry cake mix. Pour into pan and top with nuts and chocolate chips. Bake at 350° for 25 minutes. Do not overbake.
Cream margarine and shortening. Add sugar. Beat until smooth. Add egg yolks, one at a time, beating well. Sift dry ingredients together. Add to creamed mixture alternately with buttermilk, beating well after each addition. Add vanilla. Stir in coconut and pecans. Fold in stiffly beaten egg whites.	Pour into 3 greased and floured 8 or 9-inch pans. Bake at 350° for 30 to 35 minutes. Cool.
Melt butter and flour together; brown just a bit. Add broth and milk; stir until bubbly. Add the cheese, pimentos and bacon bits at the last.
Mix together the first 6 ingredients and make into patties. Brown on both sides. Drain off grease. Lay in layers in cake pan. Take remaining soup, Worcestershire sauce and mustard, mix together and pour over patties. Cover with foil and bake slowly for 30 minutes at 325°.
Mix sugar and cocoa in a bowl. In a boiler, melt butter over low heat. Add sugar/cocoa mixture to melted butter. Stir good. Add milk and vanilla. Stir until smooth. Add pecans. Drop by spoonfuls onto wax paper or pour into a 9 x 5 buttered Pyrex dish. Cool and cut into squares. Makes 24 pieces.
Place chicken in shallow baking dish. Salt and pepper tops. Spread soup over top of chicken. Place mushroom pieces between breasts so they don't dry out as they cook. Bake at 350° for 1 hour. Spread cheese over top and melt for about 5 minutes. Serve over wild rice.
Heat oven to 375°. Cream sugar, butter, peanut butter, egg and vanilla until creamy. Mix in flour. Mix until dough leaves sides of pan. Form into balls; flatten with hands or fork. Bake about 9 to 11 minutes or until edges become lightly brown.
Mix all ingredients together and let raise until double in size and then divide into five 9-inch round pans and let raise again until double in size. Bake at 350° for approximately 20 to 25 minutes. Do not stick with a fork.
Season the breasts with salt and pepper. Dredge them in flour and shake off excess. Set the frying pan over high heat. Add the butter. Lay in chicken breasts. Saute 1 minute on each side.
Arrange fish in a flat baking dish which has been buttered. Add a few sprinkles of pepper if desired. Dot fillets with butter. Spread soup over fish and sprinkle with cheese and paprika. Bake at 400° for 25 minutes. Serve with lemon wedges.
Mix together first 6 ingredients and add a dash of salt and pepper. Put into greased 9 x 13 pan and top with corn flakes mixed with 1/2 stick of butter. Bake at 350° for 45 minutes.
Melt together oleo and cocoa. Mix flour, pecans, eggs, sugar and coconut. Mix all together and bake in a greased 13 x 9-inch pan at 350° for 30 to 35 minutes. Remove from oven and spread 1 pint marshmallow cream on top.
Pour bag of Doritos into large bowl. Remove mug from freezer. Allow to frost. Set up T.V. tray by lounge chair. Pour beer (pop may be substituted) into mug. Proceed to chair, sit down and turn on favorite channel. Usually served with football games, but any sports oriented show will do.
Cook broccoli until tender. Arrange in baking dish (need 13 x 9 x 2-inch size). Place chicken baked and deboned on top of broccoli. Combine soup, mayo, lemon juice and curry powder. Pour over chicken. Sprinkle with bread crumbs and cheese. Bake at 350° for 30 minutes until good and bubbly! (Otherwise, may not be hot enough in middle.)
Dissolve yeast into 1/2 cup water. Stir in honey, shortening, salt, 1 3/4 cups water and whole wheat flour. Beat until smooth. Mix in bread flour until easy to handle. Knead 5 to 10 minutes until soft and pliable. Place in greased bowl. Cover for 1 hour until doubled. Using clean cloth, punch down. Divide in half and shape each half in individual greased pans. Let rise until dough is 1-inch above rim of pan. Bake at 375° for 35 to 45 minutes.
Stuff garlic cloves in roast. Rub roast with flour and pepper on all sides. Brown roast on all sides. Mix cream of mushroom soup, Lipton soup mix and water. Pour over roast. Add carrots and potatoes. Bake at 350° for 1 1/2 hours.
Cook rice with water and curry powder as directed on package, omitting butter. Cool; add dressing, chicken, onion and celery. Refrigerate to blend flavors. Makes 6 servings.
Prepare pudding as directed using very cold milk. When pudding is thick, fold in Cool Whip. Put into dessert dishes and top with additional Cool Whip and nuts. Serves 4.
Mix first 3 ingredients well. Then add all but last 3. Add them last. Mix well. Bake at 350° for 25 minutes in 13 x 9-inch pan or make 2 or 3 layers and bake for 20 minutes. Frost layers with Uncooked Fudge Frosting.
Beat egg yolks; add water, sweetener, vanilla and lemon juice. Beat until thick and fluffy, about 8 minutes. Add flour and salt gradually, mixing well. In separate bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff. Fold batter into egg whites until blended. Bake in ungreased loaf pan about 1 hour at 325°, until done.
Mix salt, pepper and flour, pounding this into chuck steak. Brown steak in fat. Slice onion over steak. Add green pepper and 1 1/2 cups tomato juice. Cook slowly for approximately 2 hours. Twenty minutes before steak is done, add mushrooms. Serves 5.
Cream butter; gradually add brown sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition. Stir in lemon extract and pecans. Beat egg whites until stiff peaks form. Fold into batter. Pour batter into a greased 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes or until cake tests done. Cool in pan for 15 minutes, remove from pan and cool completely.
Place potatoes in baking dish sprayed with nonstick cooking spray. Bake 30 to 35 minutes or until tender. In large pan, mix remaining ingredients. Add potatoes; mix lightly. Serve warm or chilled. Makes 6 servings.
Combine 1st three ingredients in large mixing bowl. Beat until sugar dissolves. Add pumpkin and buttermilk; beat until smooth. Combine remaining ingredients. Add pumpkin mixture stirring just to moisten dry ingredients. Spoon into greased muffin pans; fill 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 1 1/2 dozen.
Preheat oven to 275°. Butter a 1-quart baking dish; set aside. In a large, heavy saucepan, combine milk and cornmeal. Cook and stir over medium heat 7 to 10 minutes until the mixture is creamy. Add butter and stir until melted.
Drain 2/3 of juice from peaches. Put all ingredients in bowl and mix well. Pour into pan. Bake at 350° for 35 minutes.
Combine all dry ingredients, then add egg and enough sweet milk to make thin batter. Pour in hot well-greased bread pans or corn stick pans. Bake until golden brown in a hot oven. Mighty good with beans, sorghum molasses or about anything.
"Our family cud wrap thair lips around one uv thez quickern' a spider cud catch a fly."
Combine chicken, bean sprouts, carrots, celery, apple, raisins and walnuts in a separate bowl, stir ingredients remaining until blended. Pour over salad; stir to coat. Serve with whole wheat crackers or into a pita to make a complete meal.
Dissolve yeast cake in warm water. In a separate bowl place lard, salt and sugar. Pour boiling water over and stir until dissolved. When lukewarm, add yeast with wire whisk. Beat in egg. Stir in sifted flour to make a soft dough. Place dough in a large bowl and cover with plate and put in refrigerator. Chill from 2 to 12 hours. Pinch off small pieces of dough with buttered hands. Place in greased muffin pans (preferably). Fill 1/3 full and raise 2 hours. Bake at 425° for 20 minutes.
Blend everything but cookie dough. Use half of cookie dough to slice and line bottom of ungreased 9 x 13-inch dish. Pour mixture over dough. Slice remaining dough and line top of mixture. Bake at 350° for 30 minutes. Let cool completely before cutting. Keep refrigerated.
Heat oven to 375°. Dissolve yeast in warm water. Add shortening, salt, sugar and half the flour. Beat 2 minutes. Add remaining flour and blend until smooth. Place in greased bowl and cover with towel, let rise 30 minutes in warm place. Punch down. Put in 2 loaf pans (greased), cover and let rise for 40 minutes. Bake until brown.
Melt butter and add mushrooms. Cool 5 minutes, then sprinkle with flour. Slowly add 2 cups milk. Stir and cook until sauce thickens. Add cheese, salt, pepper and chili powder. Add lima beans. Gently reheat and serve hot.
Combine cheese, mayonnaise, onions and Worcestershire sauce. Split bread down the top, being careful not to cut completely through. Put spread on bread. Top with paprika. Wrap with foil, leaving top open. May make and refrigerate for 24 hours.
Butter 9 x 13-inch pan. Pat chopped pecans and Angel Flake coconut in bottom of 9 x 13-inch pan. Mix cake mix as directed and pour on top of coconut.
Stir together flour, baking powder, salt and cinnamon. Add orange juice, orange rind, oil and egg. Mix well. Add walnuts and raisins (raisins are chopped to add more sweetening power). Drop dough by heaping teaspoonfuls about 1-inch apart on ungreased baking sheet. Bake in oven preheated to 375° about 15 minutes or until done. Remove from pan and cool. Makes about 2 dozen.
Brown ground beef; mix in enchilada sauce and refried beans. Add chili seasoning, if desired. Put in flour tortilla shells and fry until light brown. Pour Ro-Tel cheese dip over them and top with chili beans and cheese.
Blend all ingredients together. Spread in pan (will be very thick). Bake at 350° for approximately 20 minutes.
A Day Ahead: In medium bowl, mix 3 cups raspberry-cranberry drink and 2 cups water. Pour 3 1/2 cups of this drink mixture into 6-cup ring mold; freeze. Refrigerate the remaining 1 1/2 cups. Cut a continuous 1-inch wide strip of peel from each lemon and lime; reserve peels. Squeeze juice from lemons and limes to equal 1/4 cup each. Refrigerate to use in punch later. Trim white membrane from lemon-lime peel strips. Form each strip into a rose by rolling it tightly, skin side out, around finger; secure with a toothpick. Cover; refrigerate.
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick). Stir in pumpkin with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping if desired. Makes 8 servings.
Mix all ingredients into a pot. Let stand an hour or even overnight. Cook, covered, on medium-high heat until mixture boils. Reduce heat to medium; turn meat and cook, covered, for one hour or until meat is tender and only a small amount of liquid is left. Serves 6.
Preheat oven to 325°. In a small bowl, combine flour, baking soda and salt. Set aside. In a small saucepan, combine butter, sugar and water. Bring just to a boil. Remove from heat. Add 1 cup of the chocolate chips and vanilla extract. Stir until chips are melted and mixture is smooth.
Mix crackers with melted butter. Layer crackers alternately with oysters in casserole dish. Mix cream, oyster liquid, Worcestershire sauce, salt and pepper. Pour over cracker-oyster layers. Bake 40 minutes in a 350° oven.
Preheat oven to 350°. In a bag or bowl, put all the ingredients. Shake in bag or toss in bowl until coated. Empty into a 9 x 13-inch pan. Bake, stirring twice, for 1 hour, or until chicken is done and vegetables are tender. Makes 4 servings.
Cream shortening and sugar. Add egg and molasses. Add dry ingredients. Form into walnut size balls. Roll in granulated sugar. Place on cookie sheet, but do not flatten. Bake at 375° for 10 to 15 minutes.
Bake in sprayed loaf pans at 350° for 1 hour. Makes 2 loaves.
Use part of melted butter to grease a 9 x 13-inch pan. Mix all ingredients together and pour into pan. Top with remaining butter. Bake in preheated 350° oven for 45 minutes.
Cook hamburger; drain. Add soup, Ro-Tel, beans, tomato juice, salt, pepper and garlic to taste. Serve with cornbread or crackers.
Place sour cream in blender. Mix gradually. Add brown sugar, mixing to blend. Add honey and brandy. Mix a couple of seconds longer. Chill dip with cubes of coconut.
Chop onions; slice green peppers in strips; cut squash and zucchini in circular 1/8-inch to 1/4-inch wide slices.
Boil raisins in strong coffee. Drain and dissolve soda in hot coffee. Cool.
Mix first 3 ingredients and let stand while mixing batter. Mix all ingredients together, except applesauce, oil, eggs, and milk. Mix liquid ingredients thoroughly and add to dry ingredients and stir (don't overstir). Pour into loaf pan and add topping (first 3 ingredients). Bake at 350° for 55-60 minutes.
Brown hamburger and onion; drain fat. Add pepper and chili powder. Cook for 5 minutes. Add remaining ingredients; simmer for 20 minutes, stirring occasionally.
Mix all ingredients except pecans in small bowl until well blended. Add pecans and blend with spoon until pecans are well coated. Drop by teaspoon onto buttered dish or wax paper and chill.
Brown hamburger with salt and pepper. Simmer celery and chopped onions. Add the green beans, butter beans, soup and soy sauce. Put in buttered 2-quart casserole and top with Tater Tots. Bake at 350° for 45 minutes to 1 hour.
Mix all together. Bake in layers for 20 to 25 minutes at 375°.
Mix Bisquick and water together. Pat down in a rectangular pan (greased and floured). Stir oregano and tomato sauce together; put over Bisquick mixture. Add hamburger next. Add layer of mushrooms. Top with cheese, then pepperoni. Bake at 350° until cheese is lightly browned.
Form beef into patties and brown. Put on paper towels. Drain any grease from skillet. Cut onion into thin wedges. Cut green peppers into stripes. Saute onions and peppers until golden brown, stirring frequently. Remove from skillet. Prepare Rice-A-Roni according to directions on package for 15 minutes. Package directions tell when to add tomatoes. Remove cover and add chopped patties and onions/peppers. Stir and cover for about 5 more minutes.
Reserve 1/2 tomato soup. Mix all other ingredients thoroughly. Place in large casserole. Pour soup over top. Bake at 350° about 1 hour.
Rinse mushrooms in water and drain. Separate stems from caps, leaving caps intact. Mince the stems finely. Saute onion, stems and garlic in the butter. Add crab meat. Remove from heat and mix thoroughly. Let cool. Place on a lightly greased cookie sheet and sprinkle gently with paprika, if desired. Place in 350° oven and leave for 10 minutes. Serve hot.
Sift flour, baking powder and salt. Add butter, egg and milk. Beat until smooth. Roll or pat into 9 x 13 x 2-inch pan. Spread thin layer of jam. Spread sugar, coconut and egg mixture over jam. Bake at 325° for 25 to 30 minutes.
Grease sides and bottom of spring-form pan and sprinkle with plain graham cracker crumbs. Make a paste with the remainder of crumbs and margarine. Line bottom of pan with 1/2 of mixture.
Stir together flour, soda and salt. In small bowl, beat bananas until smooth. In a large bowl, cream the butter and sugar. Beat in eggs until light and fluffy. Beat in vanilla and bananas. Add flour mixture; beat just until blended. Add water until blended. Stir in chopped dates. Put in greased loaf pan. Bake 60 to 70 minutes at 350°.
Combine chicken, 1 teaspoon salt, soy sauce, sugar, cooking wine and cornstarch. Stir in 2 teaspoons oil. Boil noodles for 2 minutes. Drain. Heat wok or pan on high. Add 2 teaspoons oil; when some smoke comes out of the oil, put in the garlic, then the onion, carrots, peppers and 2 teaspoons salt. Cook for about 1 minute, then add mushrooms. Fry for a few seconds, then remove them. Add more oil to the wok; add the ginger, white part of the scallions, then the chicken. Fry, then add the green part of the scallions and the shrimp. Fry them all for a while, then add the vegetables and cooked noodles. Stir them for a while; add the oyster sauce and stir again for a few seconds. Serves four.
Dissolve jello in boiling water. Add frozen strawberries and stir until thawed. Add pineapple and bananas. Place half of the mixture in a 9 x 13-inch glass pan. Refrigerate until set. Spread sour cream over jello. Pour remaining jello mixture over sour cream. Refrigerate.
Cut beef into 1-inch cubes. Salt and pepper to taste. Dredge in flour and brown in oil. Remove from oil. Brown onion and paprika. Add other ingredients and cook until meat is tender. Stir sour cream into broth when meat and vegetables are done.
Thaw bread according to instructions. Press bread dough onto a greased cookie sheet until it's approximately 1/4-inch thick. Top with pizza sauce, keeping sauce about 1 inch away from edges. Top with cheese, pepperoni, peppers and mushrooms. Fold into thirds, pinch the ends and fold them under. Bake at 350° approximately 20 minutes.
Preheat electric skillet to 400°. Put the ground beef, onions and celery. Brown, stirring frequently. Spoon off fat. Combine the green pepper, chili sauce, catsup, water, salt, pepper, Worcestershire sauce, vinegar, brown sugar, dry mustard, paprika and chili powder, mixing well. Pour over meat. Cover frying pan; turn to 220°. Simmer for 30 minutes, stirring occasionally.
Mix all ingredients together. Shape into balls. Chill until firm; roll in shelled sunflower seeds.
Toast pecan halves in 325° oven until golden brown. Beat egg whites until stiff. Fold in sugar and salt. Fold in nuts. Melt margarine on large cookie sheet. Spread nut mixture over margarine. Bake 30 minutes at 325°.
Saute onions and bell pepper, until onions are clear. Add soups and tomatoes. Simmer for 45 minutes to 1 hour. Add shrimp and crawfish tails, simmer for 15 minutes more. Serve over rice.
Mix together, then put in 2 pie crusts. Bake at 350° until done.
Preheat oven to 550°. Place roast beef fat side up in a shallow roasting pan. Sprinkle with garlic powder or thyme, salt and pepper. Place in oven and immediately reduce heat to 350°. Roast 18 to 20 minutes per pound for a medium-rare roast.
Cut off tips of the asparagus; drop in boiling water for 30 seconds and drain. Set aside. Cut remaining stalks into 1/2-inch lengths. Melt half of the butter and saute the stalks and the shallots for 5 minutes. Set aside.
Cook beef, sausage, onion, green pepper and celery together until redness is gone from meat, then add all ingredients together except the cheese. Pour in an 8 x 12-inch casserole. Bake for 30 minutes at 350°, then sprinkle the grated cheese on top and return to the oven until cheese melts.
Mix meat, salt, pepper, onion, bread crumbs (soaked in milk) and egg. Spread in a 9-inch pie pan or casserole dish. Bake in a 350° oven for 35 minutes. Top with potatoes. Sprinkle with cheese. Bake for 10 minutes longer. Sprinkle with paprika, if desired.
Pour milk into large mixing bowl. Add pudding mix, beat with wire whisk until well blended, 1 to 2 minutes. Gently stir in 1 cup whipped topping. Spread strawberry spread evenly over half the cake slices. Top with remaining cake slices; cut into 1/2-inch cubes. Place half of the cake cubes in a large serving bowl; cover with half of combined fruit. Top with 1 cup whipped topping and half of topping/pudding mixture. Layer with remaining cake cubes, fruit, whipped topping and pudding/topping mixture. Garnish, if desired. Refrigerate until ready to serve.
Heat the first 3 ingredients until sugar dissolves; cool. Add milk and whipped cream. Pour in ice cream freezer and turn until creamed.
Cream butter, sugar and egg. Add remaining ingredients. Roll in balls in cinnamon sugar on ungreased cookie sheets. Bake at 350° for 10 minutes.
Cook, drain and cool pasta. Add sliced cucumbers, wedged tomatoes, sliced celery, any optional items as desired, Italian dressing and cheese. Mix and refrigerate a few hours or overnight.
Combine cake mix, oil, 7-Up and 4 eggs. Bake at 350° until toothpick inserted in center comes out clean. Cool.