HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in order given. Make into rolls. Wrap in waxed paper and place in refrigerator. Slice amount needed and place on cookie sheet. Bake in a 350° oven for 12 to 15 minutes.
I put the crackers and seasoning in the cream. Let it soften, then add meat and mix well. This is real soft. You might refrigerate, then form small balls. Fry. As I mixed it together I sprinkled the flour over and mixed it in.
Mix the first 6 ingredients. Stir together and add soda, flour, salt and baking powder. Add nuts and mix well. Bake at 325° for 1 hour.
Mix eggs, sour cream, Parmesan cheese, flour, onion powder, salt and pepper sauce in a bowl. Beat with mixer until smooth. Stir in crab meat, mushrooms and Swiss cheese. Pour into ungreased 10-inch pie plate. Bake in 350° oven until knife inserted in center comes out clean (about 45 minutes). Cool 5 minutes before serving.
In a well greased dish, place apples. Sift together sugar, flour and cinnamon. Add butter using a pastry blender until crumbly. Pack closely over apples. Bake at 350° for 45 minutes or until top is brown.
Place sliced onions in bottom of crock-pot. Add chicken pieces, minced garlic, tomato paste, tomatoes, salt, pepper, herbs and white wine (optional). Cover and cook on low 7 to 9 hours. (High 3 to 4 hours.) Serve chicken pieces with sauce over hot buttered spaghetti or vermicelli.
Use 2 cans of	lemonade to make a frozen ring with a ring mold. When semi-frozen, can add fresh mint to garnish. Mix 2 cans lemonade as directed and add 7-Up in a punch bowl. Add frozen lemonade ring. Serve cold.
Heat oven to 350°. In a large bowl, combine all ingredients, except bacon. Shape into loaf; place in 9 x 5-inch loaf pan. Arrange bacon strips on top of meat. Bake at 350° for 60 minutes.
Saute onion in oleo. Add remaining ingredients. Mix. Pour into casserole and bake at 350° for 35 to 40 minutes.
In medium skillet, combine chicken, spices and seasonings for fajitas and water; blend well. Bring to a boil. Reduce heat and simmer for 3 minutes. In large, shallow ovenproof platter, arrange chips. Top with chicken and cheese. Place under broiler and melt cheese. Top with tomato, olives, green onions and desired amount of salsa. Can add sour cream, if desired.
In a 2 1/2-quart microwave-safe dish, combine beef, onion and garlic. Cover and microwave on High for 2 1/2 minutes; stir to crumble meat. Cook 1 1/2 to 2 1/2 minutes longer or until meat is no longer pink; drain. Add the tomato sauce, salt and oregano; mix well. Cover and microwave on High for 4 minutes.
Blend margarine and sugar well. Add eggs and then dry ingredients. Add bananas. Blend well. Then stir in nuts. Pour into two greased and floured 8-inch loaf pans. Bake at 325° for 45 to 55 minutes.
Brown rice in vegetable oil in medium heat. Blend onion, garlic, tomato, 1/2 cup water and chicken bouillon cubes in blender until pureed. Pour mixture into browned rice and cover with lid to simmer for about 5 minutes, then add 2 cups of cold water and let boil until cooked with lid on. Allow to cool after cooked with lid off. Rice should be puffy. (Do not stir frequently; can turn too mushy.)
Mix ingredients together with electric mixer. Pour in well-greased and floured 11 x 9 x 2-inch cake pan. You can also use Pam spray and you can also use three 8-inch cake pans. Bake at 325° for 25 to 30 minutes or until toothpick comes out clean.
Follow instructions on the packet of yeast. Stir. In a large bowl add enough flour to make a dough. Knead well. Bake at 450°f. 230°c. gas mark 8 as needed.
Combine all ingredients. Pour into greased 13 x 5-inch casserole dish. Dot with butter or margarine. Bake in 350° oven for 1 hour or until brown.
Combine all ingredients and place in a greased 9 x 13-inch baking dish. Bake 45 to 60 minutes at 350°.
Cook hamburger and garlic until brown. Add mushrooms and tomato sauce and simmer. Cook egg noodles and put in deep casserole dish. Mix sour cream, cream cheese and grated onion. Add this to the top of noodles. Then top with beef mixture. Grate Cheddar cheese and add to top. Bake at 350° for 45 minutes to 1 hour.
Cut shortening into flour, salt and baking powder which have been sifted together. Mix in sweet potatoes and add enough milk to make a dough stiff enough to handle and roll. Roll out on floured surface and cut with biscuit cutter. Bake at 400° about 25 minutes. Do not let them Burn!
Combine vanilla wafer crumbs and sugar; stir in butter. Press onto bottom and 1-inch up side of 9-inch spring-form pan. Refrigerate about 30 minutes.
Mix potatoes and onions. Mix next four ingredients until blended. Pour over potatoes. Crush corn flakes and mix with melted butter. Sprinkle over top of potatoes. Bake at 325° for 1 hour.
Cut cherries in halves; drain off cherry juice. Drain off pineapple juice to make 2 cups liquid. (Add rest with water to make 2 cups.) Bring to a boil. Pour over the jello. Let cool, then add Coke, cherries, crushed pineapple and pecans. Mix well and refrigerate.
Cream butter and sugar; add small amount of milk, then flour. Add beaten egg yolks with rest of milk. Add vanilla. Fold in stiffly beaten egg whites. Pour into unbaked pie shell. Bake at 350° for 45 minutes or until center of pie doesn't "shake" when pie is moved.
Place zucchini in a sieve; let drain 30 minutes. Drain about half of syrup off of pineapple. Preheat oven to 350°. Coat inside of 10-inch tube pan with vegetable cooking spray. Stir together flour, sugar, baking soda, cinnamon, salt and allspice in large bowl. Mix together egg substitute, applesauce, pineapple juice concentrate and vanilla in small bowl. Add to dry ingredients. Press zucchini to remove excess liquid. Add drained zucchini and pineapple, walnuts and raisins to bowl. Mix with wooden spoon until well blended, turn into prepared pan. Bake in preheated oven for 50 to 55 minutes or until wooden pick inserted comes out clean. Cool cake in pan on wire rack 10 minutes. Remove from pan and cool completely. Frost cake with Cream Cheese Frosting.
Drain Veg-All and pour into pie crust, then chop chicken up and place on top of Veg-All. Spread cream of chicken soup on top of chicken. Place second pie crust on top and slightly pinch both crusts together. Cook until crust is brown.
Line 9-inch loaf pan with waxed paper. Mix ham with 1/2 cup real mayonnaise. Press into bottom of pan. Mix next 6 ingredients with remaining real mayonnaise. Add potatoes; toss. Press lightly over ham layer. Cover; chill 4 hours. Unmold. Serves 6.
Brown beef and vegetables in hot oil until tender. Add remaining ingredients except sugar and beans. Blend well and simmer 5 minutes. Pour sauce over beans and brown sugar in casserole. Bake at 375° for 45 minutes. Serves 8.
Combine the first 6 ingredients; pour into pie shell. Bake at 350° for 45 to 50 minutes. Yields one 9-inch pie.
Mix broccoli, soup, mayonnaise, eggs and onion in shallow casserole. Put cheese and cornbread on top. Dot heavily with butter. Bake at 350° for 45 minutes.
Mix together the coconut and nuts and put into bottom of a greased 9 x 13-inch pan. Prepare cake mix according to directions on box and pour over coconut-pecan mixture. Place margarine and cream cheese in a saucepan and heat until mixture is warm enough to stir in the confectioners sugar. Spoon over top of cake mix. Bake for 35 to 40 minutes at 350°. Do not cut until cold. Makes 1 sheet cake.
Place all ingredients, except beef broth, paprika, salt and tomatoes, in crock-pot. Mix beef broth, paprika, salt and tomatoes; pour over top and stir to blend. Cover and cook on low setting for 10 to 12 hours. Makes 4 to 6 servings (about 2 1/2 quarts).
Pour tomatoes into mixing bowl. Squeeze into small pieces. Heat 4 tablespoons oil in heavy saucepan. Lightly saute onion and garlic. Add tomatoes, sugar, salt and pepper. Cook, uncovered, over medium heat until sauce is thickened.
Cook corn according to package directions; drain and set aside. Melt butter in heavy saucepan over low heat. Add cream cheese; stir until blended. Stir in corn, onions, sugar and green chiles. Spoon into a lightly greased 1-quart baking dish. Cover; bake at 350° for 25 minutes.
Pour pineapple in large bowl. Add other ingredients. Mix well by hand. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes.
*These seasonings usually are made without salt and without preservatives or m.s.g. added.
Line large, shallow baking pan with 2 layers of heavy-duty foil. Pour salt into pan, about 1 to 1 1/2 inches deep. Moisten with water and press down evenly in bottom. Make small indentation in middle. Lay roast directly on salt on indentation. Cover with salt. Sprinkle with water and press firmly around roast, covering completely, about 1 to 1 1/2-inch thick layer.
Mix oil, vinegar, sugar and dressing. Shake in a jar. Pour over vegetables; let marinate at least 1 hour before serving.
Dissolve yeast in 1/2 cup lukewarm water and set aside. Combine potatoes, sugar, salt and 1 cup lukewarm water in bowl. Add yeast mixture, eggs and shortening-butter mixture. Stir in flour gradually. Mix well. Place in a greased bowl and let rise until double its size. Punch down and form rolls. Let the rolls rise until double in size. Bake at 400° for 12 to 15 minutes. Makes 6 dozen.
Brown first 3 ingredients, stirring until crumbly. Drain. Add next 5 ingredients, mixing well. Simmer, covered, for 30 minutes. Pour 1 cup sauce over bottom of greased 9 x 13-inch baking pan. Reserve 1 cup for topping. Layer 1/2 of noodles.
Brown ground beef and sausage separately. Drain off fat then mix together. Cut Velveeta cheese in slices and place on meat mixture. Mix over low heat until cheese is well melted. Spread 1 Tbsp. of mix on party rye slice. Place on broiler rack and broil until bubbly and light brown. (Can be frozen and broiled at a later date.)
Microwaves vary; this is for about 700 power microwave. In a 1 1/2-quart casserole, stir together peanuts, sugar, syrup and salt. Cook 8 minutes on High in microwave oven, stirring well after 4 minutes. Afterwards, stir in butter and vanilla (if desired, you may add coconut to the ingredients). Microwave 3 minutes longer on High. Add baking soda and quickly stir until light and foamy.
Beat egg whites with pinch of salt for 6 minutes or so until very stiff. Gradually add sugar, vinegar and vanilla while continuing to beat. Sift cornflour and fold in lightly. Wet plate with cold water, then heap mixture onto damp surface. Preheat oven at 400°. Set at 200° to 250° and bake undisturbed for 1 1/2 to 2 hours. Do not allow to go brown, if it does your oven is too hot.
Spread green chili peppers in greased square pan. Cover with cheese. Pour eggs over all. Bake at 350° for 30 minutes. Cut in small squares and serve as appetizer.
Put chicken in a large saucepan with 3 cups water, 1 teaspoon salt and a few peppercorns. Bring to boiling; lower heat. Cover. Simmer 45 minutes or until chicken is tender. Drain; bone. Cut meat into bite-size pieces. You should have 2 cups. (Use boneless, skinless chicken breast instead of broiler-fryer recipe calls for.) Combine chicken, water chestnuts, grapes, celery and 1/4 cup of almonds in a large bowl. Mix mayonnaise, curry, soy sauce and lemon juice in a cup. Pour over chicken mixture. Toss lightly to mix. Chill several hours.
Sift first 6 ingredients together and set aside. Place applesauce in saucepan and bring to a boil; add chocolate and butter, stirring until melted. Add applesauce mixture to dry mixture. Add raisins, baking powder and salt. Mix well and then add vanilla. Mix well. Pour into greased and floured pan. Choose either tube pan or layer pans. Bake in a tube pan at 325° for 1 hour; bake in layers pans at 375° for 30 minutes.
Mix first 4 ingredients well then add next 5 ingredients. After mixing them well, then add grated zucchini (not pared). Add nuts and raisins, if you like. Grease and flour lightly 2 loaf pans, turn into pans. Bake at 350° for 55 minutes or until done.
Preheat oven to 350°. In small casserole bowl, mix cream cheese and crabmeat together. Add garlic powder and onion flakes. Top with paprika. Bake at 350° for 20 to 22 minutes in a covered bowl. Serve hot with crackers. Yum!!!
Pour all ingredients in bowl and mix until smooth. Pour in an ungreased pan. Bake in 350° oven for 35 minutes. When baked, cool in pan.
In a bowl, combine egg, applesauce, melted butter, granulated sugar and brown sugar, blending well. Stir in flour, baking powder, salt, baking soda, cinnamon and nutmeg. Stir well until smooth. Stir in raisins and chopped nuts. Turn batter into a well-greased 5 x 9-inch loaf pan or fluted mold with tube, that holds about 1 quart. Bake in a moderate 350° oven for 45 minutes. Cool and frost with light powdered sugar, if desired. Makes 1 large loaf. (Bread slices better the second day.)
In food processor, blend all ingredients. Serve immediately or chill in refrigerator. Garnish with mint leaves. Makes 4 servings.
Cream margarine and sugar. Add eggs, one at a time (beating after each one). Alternate with flour. Add salt and flavoring. Mix well. Pour into greased and floured tube pan. Bake at 325° for about 1 hour and 15 minutes.
Saute onions, zucchini and garlic in oil until tender. Add water, spaghetti and meat balls, bouillon cubes, spinach and spices. Simmer for 15 minutes, stirring occasionally. Serves six.
Prepare jello as package directs. Add pineapple juice, water and sugar. Pour into container and place in freezer overnight. When ready to use, put slush into punch bowl. Add 7-Up or ginger ale. Stir slightly before serving. Yields 150 ounces.
Blend flour, salt and shortening with pastry blender. Mix water, vinegar and egg; add to flour mixture and mix well. Shape into 4 balls. Can be rolled out now for use or wrapped and frozen for use later. Makes 4 (9-inch) pies.
Mix together flour, baking soda, sugar, eggs, crushed pineapple, vanilla and chopped walnuts. Bake 35 minutes at 350° in a 9 x 13-inch pan. While cake is still warm, combine the following ingredients and ice cake:
Brown meat and add bell peppers and onions. Drain grease. Add spices; mix well. Now add all other ingredients, mixing well as you go along. The secret is to cook it slow and stir occasionally. Makes about 2 gallons. Let the whole family join in and help! It tastes better and it's fun!
Saute onion, garlic and celery. Add everything, except ditalini, peas, beans and	Parmesan cheese. Simmer, covered, for 40 minutes or longer. Add ditalini, peas and	beans. Bring back to boiling. Reduce heat. Simmer for 20 minutes or longer. Serve with cheese sprinkled over each serving.
Combine meat, egg, onion, milk, corn flakes, salt and pepper. Form into patties. Roll in flour; brown in cooking oil. Place in baking dish and cover with soup. Bake at 350° for 45 minutes. Serves 4.
Preheat oven to 350°. Place 2 1/2 inch paper liners in 24 muffin cups.
Heat potatoes. Drain liquid. Mash. Add all ingredients except marshmallows. Bake at 375° until bubbles or thickens. Place marshmallows on top and heat until they are lightly browned and melted.
Brown ground beef in pan. Drain off fat. Add onions, bouillon and Worcestershire sauce. Stir in water. Bring to a boil and add cornstarch mixture to thicken. Cover and let meat simmer for 20 minutes. Peel and cook potatoes. Remove from heat. Drain water and add salt, pepper, butter and milk. Mash potatoes. In large casserole dish, layer meat mixture on bottom, place corn over meat layer and top everything with mashed potatoes. Cover pie and place in oven at 350° for 20 minutes. Works great made ahead of time for coming in late from a hockey game!
Blend ingredients in blender. (You can add ice for more of a shake effect.) Put in refrigerator to cool.
Refrigerate overnight. Pour over mixed, cut up raw broccoli, cauliflower and red onion. (You can also reverse the amount of sour cream and mayonnaise.)
Peel and cube the potato. Boil until done. Mash with confectioners sugar until stiff enough to roll out. Roll 1/8-inch thick. Spread peanut butter as thick as desired. Roll into log and slice into bite size pieces.
Put carrots in a large bowl that has a lid that fits tightly on it. In a separate bowl, mix the soup, celery, green pepper, onions, vinegar, black pepper, salt and sugar. Stir and mix well. Pour over carrots. Put in refrigerator; let set at least overnight.
Drain salmon; remove bones and skin. Flake into a bowl and mix with onion, zucchini, peas, cheese and dill weed. Beat eggs with yogurt and mayonnaise; stir into salmon mixture. Salt lightly to taste and turn into the pie shell. Bake at 350° for about 40 minutes or until filling has set and is lightly browned. Serves 4 to 6.
Bake cake on 15 x 11-inch or 15 x 12-inch cook sheet at 350° for 15 minutes. Beat together cream cheese, pudding and milk. Have cream cheese at room temperature. Spread this on top of cooled cake. Spread pineapple on top of the pudding. Spread large Cool Whip on top of pineapple. Sprinkle with coconut and chopped nuts. Chill in refrigerator; keep cooled.
Mix all ingredients well. Refrigerate until ready to serve. Serve with Gingersnaps.
Mix marshmallows and whipped cream. Let stand 1 hour (not always necessary). Mix remaining ingredients and add to cream and marshmallow mixture. May use 1/2 cup mayonnaise for tart.
Beat eggs and add sugar. Add Eagle Brand milk and mix; add sweet milk and flavoring. Pour into freezer.
Combine first 6 ingredients. Form into football shape balls. Roll lightly in flour and brown in skillet. (The balls may be frozen at this point.) Put in roaster and cover with remaining ingredients that have been mixed together. Bake at 325° for 2 1/2 hours. Baking time may vary according to size of meat balls.
Mix together and add enough milk to make moist and stick together. Roll into balls (about 1-inch) and bake on ungreased cookie sheet at 400° until brown.
Cream margarine, butter and sugar. Add egg yolks one at a time. Add buttermilk alternately with dry ingredients ending with flour. Add cherries, pecans, vanilla and coconut. Beat egg whites with cream of tartar and fold in. Bake at 350° in three 9-inch greased layer pans for 30 to 40 minutes.
Mix first 3 ingredients then pour mixture into oil. Pour over crackers and toss and stir until they are well coated. Spread out and let dry approximately 1 hour. Do Not Bake. Store in air tight container.
Mash sweet potatoes. Scald the milk and dissolve the sugar and salt in it. Add the butter, stirring until melted. Add this mixture to the potatoes and mix and beat until light and fluffy. Separate the eggs, beat yolks and add to the potatoes. Add the nutmeg, raisins and nuts. Beat egg whites until stiff, cut and fold slightly into the potatoes and pour into a buttered baking dish.
Combine all ingredients in crock-pot. Cook on low for 6 to 8 hours.
Stir 1/3 cup Add-A-Crunch into each carton of yogurt. Spoon about 1 tablespoon remaining Add-A-Crunch into each of 12 (3 1/2 ounce) paper drinking cups. Spoon yogurt mixture into cups. Place 12 wooden sticks or skewers in center of each cup. Freeze until firm. Let stand at room temperature about 3 minutes before serving. Tear off paper cup to remove. Makes 12 Yogurt Pops.
Mix Jell-O with boiling water. Add cold water; add pie filling and extract. Chill until firm.
Blend in first 7 ingredients. Pour boiling water over the bran cereal and add to the mixture. Bake in well-greased muffin tins 20 minutes in 400° oven.
Cream butter and sugar until light. Add eggs, one at a time, beating thoroughly after each. Sift dry ingredients 3 times; add alternately with sour cream to first mixture. Add butter flavoring. Beat until smooth. Bake at 350° for 1 hour and 20 minutes.
Cook celery and onions in butter. Add flour and milk in cheese soup. Add to first mixture; mix well. Stir in tuna, pimiento, olives and mushrooms. Cook until thick; pour over cooked and drained noodles. Place in pan. Top with Parmesan cheese. Bake at 375° for 25 minutes.
Cream ingredients together. Spread on top of and between slices of French bread. Wrap bread in foil. Bake at 325° for 30 minutes.
Cook macaroni according to directions; drain. Heat mushroom soup. Add pimento, green pepper, onion and mayonnaise. Mix. In casserole, layer macaroni, sauce and cheese until all is used up. Top with cheese. Bake at 350° for about 25 to 30 minutes until bubbly. Yields 6 servings.
In a small saucepan, combine plum jam, vinegar, brown sugar, onion, red chili pepper, garlic and ginger. Bring mixture to boiling, stirring constantly. Remove from heat and cool slightly. Refrigerate, covered, overnight. Makes 1 1/4 cups.
Beat eggs well. Mix other ingredients and cook in double boiler until it coats a spoon. Strain and cool.
Blend flour, Crisco, baking powder and salt. Place egg and vinegar in a measuring cup and add water to 1/2 cup. Pour into flour mixture and knead. Bake at 350° until lightly brown. This makes 2 large or 3 small crusts.
Remove stems from mushrooms and chop finely. Mix stems with remaining ingredients and stuff caps with mixture. Sprinkle with Parmesan cheese and paprika to garnish. Bake at 350° for 20 to 30 minutes or until cheese melts.
Brown hamburger with some onion. Combine all ingredients, except shredded cheese, in a casserole. Sprinkle shredded cheese on top. Bake in a 350° oven for about 45 minutes.
Cream butter, sugar and eggs. Add apples and half and half. Stir dry ingredients and add to creamed mixture. Add nuts. Pour into greased 13 x 9-inch pan. Bake 15 minutes at 350° and 45 minutes at 300°.
Wash and peel 1 quart mushrooms and cut into dices. Stir into them the 1 1/2 quarts of chicken broth, then add the flour to thicken soup. Cream the soup with the butter, then add salt and pepper. Simmer for 45 minutes. Garnish with croutons.
Immerse tomatoes in boiling water for 1 minute. Remove and peel with a knife. Combine remaining ingredients to make dressing. Slice peeled tomatoes into 1/4-inch thick slices. Restack tomatoes with dressing poured between slices and over top. Where stem is removed, place a sprig of parsley, marinating to enhance flavor.
Mix ingredients well and freeze in 1/2 gallon ice cream freezer. Makes 1/2 gallon.
Cook until mixture forms a hard ball when dropped into cold water. Add baking soda and beat. Pour over popped corn. Form into small balls with lightly greased (butter) hands.
Saute bacon for 5 minutes. Add onion, celery and garlic. Cook until bacon is brown. Pour off most of the excess fat. Add tomatoes, V-8, salt and pepper. Bring to boil. Stir in shell macaroni. Cover and cook 12 minutes, stirring once. Add clams and parsley. Simmer 5 minutes. Serves 6.
Combine first 5 ingredients. Bring to a boil. Cook 1 minute, stirring constantly. Remove from heat and add other ingredients. Drop by teaspoonfuls on wax paper to cool.
Cook rump roast at 325°. Let cool. Remove fat and cut rump roast into chunks. Add onion and barbecue sauce. Mix well. Place in covered pan. Bake at 325° for 45 minutes. Serve on hamburger buns. Makes 12 to 16 servings.
Take the margarine, brown sugar and flour and make into crumbs. Take 1 1/2 cups and set aside for top of the batter.
Brown ground beef in skillet. Mix all ingredients. Add ground beef; stir. Put in a large 3-quart casserole dish; cover. Bake at 350° for 1 hour.
Sift dry ingredients into bowl. Add orange rind; mix. Combine orange juice, egg and salad oil. Add to dry ingredients, stirring just until flour is moistened. Fold in cranberries. Spread in greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 minutes or less. Yield: 1 loaf.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan or two round pans. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping for 3 minutes. Bake in a 13 x 9 x 2-inch pan for 60 to 65 minutes, or until wooden pick comes out clean.
In saucepan combine 1 cup butter, 1/4 cup cocoa, water and sugar. Heat, don't boil. Let cool. Add flour, baking powder, 1 teaspoon vanilla and eggs; beat for 3 minutes. Bake at 350° for 25 to 30 minutes. Cool. Spread thin layer of peanut butter on top of cake.
Chop broccoli buds, discarding thick stems. Peel and chop onion. Mix raisins, broccoli, onion, cheese and bacon in large mixing bowl. Mix mayonnaise, vinegar and sugar; add to broccoli mixture. Marinate at least 8 hours.