HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 1 1/2-quart baking dish. In a mixing bowl, combine the sweet 'taters, nutmeg, sugar and 1/2 cup of pecans. Add the milk and egg. Pour into the prepared baking dish and sprinkle with the remaining pecans. Dot with butter. Bake at 350° for 45 to 60 minutes. Serves 4 to 6.
Mix together the first 3 ingredients. Put into a 2-quart baking dish. Mix remaining ingredients together; sprinkle over fruit. Bake at 325° for 1 hour.
Combine egg, sugar and flour. Add enough of the water to make a smooth paste. Add remaining water and vinegar; bring to a boil, stirring constantly. Cook until thickened. Put in jars and refrigerate. Makes about 2 cups.
Crumble and brown beef with onion. Add remaining ingredients. Cover and cook until well messed up, about 20 to 30 minutes. Serve on warmed buns.
Beat the first 10 ingredients vigorously for two minutes. Stir in baking powder, eggs, soda and milk. Mix thoroughly and pour into cake pans. Bake at 375° for 35 minutes. Frost.
Saute onions and celery in oleo. Add soup, milk, rice and Cheez Whiz. Cook broccoli and add to mixture. Pour in casserole and bake 30 minutes at 350°.
Mix in pan over medium heat first 4 ingredients. Let boil for 1 minute. Turn off heat. Adding rest of ingredients, mix well. Spoon on waxed paper to harden.
Cream shortening and gradually add sugar until light and fluffy. Add eggs and pumpkin. Mix well.
In a large skillet, saute the potatoes, green pepper and onion in oil. Sprinkle with onion powder, garlic powder and season salt; mix well. In a bowl, combine the eggs, ham, water, salsa, salt and pepper. Add to the potato mixture. Cook until eggs are set. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted.
Blend spices in flour. Mix lard and molasses. Add sugars, then egg and flour and spices. Divide dough; roll in long rolls in wax paper. Put in freezer and freeze hard.
Say prayer. Season chops. Put 1 slice tomato on each chop followed by a layer of rice. (Use all the rice on this layer.) Next layer, add onion, then green pepper. Bake at 300° to 325° for approximately 2 hours.
Combine all ingredients; mix well. To serve, measure 1 tablespoon into cup. Fill with boiling water. Serves 80. Makes 5 cups.
Prepare cake mix according to package directions for sheet pan. Mix crushed pineapple and sugar; bring to a boil. Spoon on cooked cake while hot. Cool cake completely. Prepare vanilla instant pudding according to package directions. Spread on cooled cake. Spread Cool Whip on pudding layer. Sprinkle with coconut and nuts. Chill overnight.
Cook spinach; drain (squeeze out any moisture). Break Feta into spinach. Mix 2 teaspoons olive oil and 2 eggs with mixture. Melt 2 sticks butter with 2 teaspoons olive oil. Spray cookie sheet, brush each phyllo with butter/oil mixture. Lay 12 sheets of phyllo, spoon mixture on, then continue with 12 remaining sheets of phyllo. Bake at 350° for 25 to 30 minutes (until golden brown). Cool before cutting. Can be served hot as a meal or great cold as an appetizer.
Dissolve Kool-Aid in boiling water. Add cold water, lemonade and pineapple juice. Blend well; add ginger ale and ice just before serving. Makes 15 to 20 servings.
Drain tuna fish. Chop up onion, celery and pickles. Layer bowl with the lettuce. Mix together tuna fish, fat-free dressing, onion, celery and pickles. Pour into lined lettuce bowl. Chop cherry tomatoes into halves and top tuna fish.
Place potatoes, onion and celery in large saucepan. Cover with water and cook until done. Drain clam juice into saucepan. Add thyme, salt and pepper and bring to good boil. Stir in flour paste. Add milk and clams.
Mix all ingredients except peanut butter. Roll out flat and spread with a thin layer of peanut butter. Roll up like a jelly roll. Chill in refrigerator. Slice in pieces. Do not add salt or seasonings to potatoes.
Combine and mix the first 11 ingredients in order. Add the apples and pecans to the mixture. Bake in greased and floured tube pan for 1 hour and 20 minutes. Place cake in pan in a brown paper bag until cooled.
Preheat oven to 375°. Combine Crisco, peanut butter, brown sugar and 1 cup granulated sugar in large bowl. Beat at medium speed of mixer until well blended. Beat in eggs, milk and vanilla. Combine flour, soda and salt. Mix into creamed mixture at low speed until blended. (Dough will be stiff.)
Mix all ingredients together and make balls slightly larger than walnut. Place in baking dish. Pour can of tomato or mushroom or celery soup and 1 can of water over the meat balls and bake slowly 2 1/2 hours in 350° oven. Makes 18 meat balls.
Combine cake mix, orange juice and margarine. Add eggs, 1 at a time; beat 4 minutes. Pour into greased and floured 9 1/2 x 13-inch pan. Bake at 350° for 30 minutes. Cool before icing.
Heat orange rind, yolks, milk, sugar, vanilla and salt slightly. Break bread in small pieces and soak in liquid for 15 minutes, stirring once or twice. Bake 45 minutes in 375° oven. After cooking and when still hot, pour juice of one orange over the pudding. Prepare meringue.
Mix all ingredients until smooth. Bake in a 9 x 13-inch pan at 350° for 30 minutes.
Wash skins on all apples thoroughly. Leave the skin of apples on, then cut into slices, making sure all seeds are removed. Place apples in a large bowl.
Cut and wash eggplant in slices. Beat eggs thoroughly. Put cut eggplant into large bowl of water. Put vegetable oil in skillet. Turn heat to medium-high. Beat eggs in bowl 1. Mix corn meal, flour, seasoning salt and pepper in separate bowl 2. Dip 1 slice of eggplant in eggs then dip into meal mixture, then into hot skillet. Repeat until skillet is full. Turn in skillet as needed to avoid sticking. Repeat until all are cooked, should be golden brown and tender. Best when served hot. Always remember to season to your taste.
Bake or boil potatoes and peel. Cut potatoes into 1/2-inch slices. Place a layer of potatoes in bottom of buttered 1 1/2-quart casserole dish. Sprinkle with brown sugar and dot with butter. Continue layers until all ingredients are used, ending with sugar and butter. Bake, uncovered, at 375° for about 30 minutes or until glazed. Add marshmallows the last 5 minutes to melt and brown lightly.
Preheat the oven to 325°. Beat the egg yolks for 5 minutes or until thick. Slowly add condensed milk, lime juice and lime peel; then set aside. In another bowl, with clean beaters, beat egg whites until soft peaks form. Do not beat whites stiff. Gently fold the condensed milk mixture into the beaten egg whites. Spoon into pie shell. Bake 20 minutes or until the filling is firm. Serve at room temperature with a dollop of whipped cream
Mix flour, sugar and soda. Add pineapple and eggs; mix. Pour into cookie sheet pan. Mix brown sugar and nuts. Sprinkle over batter. Bake 30 minutes at 350°.
Mix all ingredients and roll very thin. Cut in small pieces; drop into rich chicken broth (boiling). It is very good to have this frozen.
Beat cream cheese with sugar. Add pineapple with juice and strawberries; blend well. Add nuts and Cool Whip. Store in sealed container and freeze.
Mix all ingredients with mixer for 2 minutes. Pour into greased loaf pans (makes two 9 x 5-inch loaves). Bake for 1 hour in a preheated 350° oven. Freezes well.
Mix oil, eggs, vanilla and sugar. Mix and sift dry ingredients. Mix all ingredients and bake in 2 floured and greased loaf pans or in 1 Bundt pan at 375° for 1 hour. Check doneness after 45 minutes.
Combine sugar, Karo and water. Cook, stirring until sugar dissolves. Continue to cook over low heat, no stirring, until hard ball forms. Whip egg whites and salt until stiff, but moist. Slowly pour hot syrup while stirring. When thick, add vanilla and nuts. Pour on greased plate or pan and let cool before cutting into pieces.
Mix all ingredients just until moistened. Drop by teaspoon, about 2 inches apart, on ungreased cookie sheet. Bake in heated 375° oven for 12 to 15 minutes.
In large bowl, dissolve yeast in a little of the water. Add rest of water, brown sugar and flour. Knead 3 to 5 minutes until dough is smooth and elastic. Cover and rest 15 minutes. Preheat oven to 450°. Fill large pot with water and add 1 tablespoon baking soda for each cup of water. Bring to a boil. Cut dough into 24 equal pieces; form into pretzels.
Cut tomatoes into wedges. Cook fresh shrimp in large amount of boiling salted water for 1 to 3 minutes. (Cook frozen shrimp according to directions.) Drain and set aside.
Place spareribs in roasting pan. Brown in oven heated to 350°. When browned, pour off grease. Arrange ribs into a single layer and cover with thinly sliced onions. Arrange in layers until all ribs are in pan. Combine remaining ingredients and pour over ribs. Cover and bake at 325° for 45 minutes to 1 hour.
Cream sugar and margarine. Add eggs and buttermilk; mix well, then add flour, soda and salt. Mix together, then add raisins. Pour boiling water over cereal; mix well. Let cool and then add the remaining ingredients. Put in muffin tins. Bake 10 to 12 minutes or until done at 350°. Keeps 6 to 8 weeks in refrigerator. Keep covered in refrigerator. Never stir. Always take from the top.
Cook macaroni in salt water; drain and rinse. Brown hamburger and onion. Add tomato sauce and cook for 15 minutes. Add rest of ingredients. Pour into a 2-quart casserole and sprinkle with cheese. Bake at 375° for 20 minutes. Makes 6 servings.
Place chickens in roaster. Put clove of garlic in each chicken; save 1 clove for the pot. Surround chickens with vegetables. Sprinkle with sauces to taste. Pour wine over all. Season with salt and pepper. Bake in a 350° oven until done.
Pour boiling water over dates and baking soda. Set aside. Combine remaining ingredients. Add dates to combined ingredients. Pour into a 9 x 13-inch pan. Bake in moderate oven for 35 minutes.
Brown beef and drain. Add seasoning mix and sauce. Line a 9 x 13-inch pan with rolls. Layer crushed corn chips, beef, sour cream and cheese. Sprinkle remaining chips on top. Bake at 350° for 20 to 25 minutes.
Brown ground beef. Add rest of ingredients and simmer for at least 1/2 hour. Serve on hamburger buns.
Melt butter. Crunch chips with garlic salt and pepper. Dip chicken in butter and roll in chips. Place chicken pieces on pan, skin side up, not touching. Pour rest of butter and chips over chicken. Bake 1 hour at 350°. Do not turn chicken.
Beat all ingredients together well. Dip fish into batter; let excess batter drain, and drop into hot grease. Fish is almost done when fillet floats to surface. Wait until golden brown, remove and serve.
Place layers of the vegetables in the order given. Season each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour into crock-pot. Cover and set to low for 6 to 8 hours (high for 2 to 4 hours, stirring occasionally). Ingredients may be increased by half for the 4 1/2-quart model.
Mix all ingredients. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° until brown, about 25 minutes. Cool slightly. Cut into squares. Can be frozen.
Combine ingredients in a bowl and work with hand until well mixed. Pinch off piece of dough the size of a small walnut and roll between the palms of the hands. Place on cookie sheet; press one-half blanched almond on top with thumb. Bake 10 to 15 minutes at 350°. Remove from pan at once. Makes about 25 to 32 cookies.
Cut eggs lengthwise into halves; remove yolks. Mash yolks in small bowl. Mix in mayonnaise and dill until smooth. Stir in ham. Fill each egg white half with about 1 tablespoon of yolk mixture. Refrigerate 1 to 4 hours to blend flavors.
Cook broccoli as directed; drain. Combine cream cheese and milk. Heat and stir until smooth. Stir in broccoli and salt and pepper to taste. Cook noodles and drain. Pour sauce over noodles.
Drain pineapple and reserve juice. Heat wok or skillet until hot. Add oil, swirling to coat sides. Add shrimp. Stir-fry 1 to 2 minutes until shrimp just turns pink. Add carrots, green pepper and pineapple. Cook and toss about 2 minutes. Add reserved pineapple syrup, vinegar, catsup, soy sauce and ginger. Cook, stirring for 1 minute.
Preheat oven to 400°. Mix together apples, sugar, and lemon extract. Place in a 9 x 13 inch baking pan. Combine the cheese, butter and graham cracker crumbs, stirring to mix evenly and spread over the apples. Bake on the lowest rack of the oven for 35 minutes. Serves 8 to 10.
Mix all ingredients except boiled eggs and croutons in large salad bowl and toss good. Put on salad plates and garnish with eggs that have been cut into quarters and put croutons on the top of salad. Tomatoes can also be used to garnish with just quartering them. This can be served with crackers or hot whole wheat rolls.
Put vinegar and canning salt in a gallon crock. Put fish in brine for 10 days; stirring daily. Wash in cold water. Heat 4 cups white vinegar and 4 cups sugar until sugar dissolves. Add 12 cloves, 12 allspice, 5 cinnamon sticks and 6 bay leaves. Slice 2 big onions, place between layers. Let set 4 weeks.
Presoak beans overnight and boil until almost tender. Add remaining ingredients and be sure to have enough juice to cover beans (add water if needed). Bake 1 1/2 to 2 hours at 350°. If using ham hock, remove and cut off meat, adding meat back to pot.
Beat butter and sugar until fluffy. Add egg and mix well. Add dry ingredients and mix well. Add peppermint flavor.
Cream margarine; gradually add 2/3 cup sugar, beating at medium speed with mixer until light and fluffy. Add molasses and egg; beat well. Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Divide dough in half, wrap each portion in plastic wrap and put in freezer for 30 minutes. This is important otherwise dough will be very sticky to handle.
Cook until mixture is thick and brown the brown sugar, butter and cream. Then add milk, flour and egg yolk; mix again. Stir constantly until thick. Cool. Add to baked pastry shell-meringue as usual.
Slice squash into 1/8-inch slices. Cut corn off cob. Use a large pot. Put squash and corn into pot and cover with water 1/2 inch over vegetables. Boil together 45 minutes. Add sugar to taste, about 15 minutes after it starts boiling.
Cook cake mix in sheet pan; leave in pan. Cool. Punch holes with fork. Mix milk and cream of coconut and pour over cake. Mix frozen coconut and Cool Whip and top cake. Chill. Keep cool.
Boil and drain spaghetti. Mix with butter, eggs and Parmesan. Press into a casserole dish. Spread with cottage and Mozzarella cheeses. Cook beef, onion and green pepper. Drain. To meat mixture, add tomatoes, tomato paste, sugar, oregano and garlic salt. Cook until blended. Pour on top of spaghetti. Bake 20 minutes, uncovered, at 350°. Sprinkle with grated Mozzarella and bake 5 to 10 minutes longer.
Mix together the ingredients and refrigerate for several hours or overnight. Add 2 (3 ounce) packages of dried beef, shredded.
Combine flour, milk and mayonnaise in bowl; mix well. Fill greased muffin cups. Bake at 450° for 15 minutes or until golden brown. Yields 6 servings.
Mix all ingredients in blender (must do in at least two batches to fit all ingredients). Sprinkle top of each portion with a little ground cinnamon or nutmeg.
Put all ingredients into 5-quart crock-pot (except for the milk and chives). Cook on low for 10 to 12 hours. Stir in milk the last hour. Top with chives when you serve. Keeps 1 week in refrigerator.
Lightly grease bottom and sides of 13 x 9-inch pan. Combine flour, salt and baking soda. Mix well with spoon. Cream margarine and sugar in large mixing bowl until light and fluffy. Add flour mixture. Mix well. Stir in oats and nuts. Evenly sprinkle half the crumb mixture onto bottom of greased baking pan. Spread jelly evenly over crumb mixture with back of spoon. Sprinkle remaining crumbs mixture over jelly. Bake at 400° for 25 minutes. Cool and cut into bars.
Press crescent rolls onto cookie sheet and bake at 350° for 10 minutes. Mix together cream cheese, dressing mix and mayonnaise; spread mixture on cooked crust after it's cooled. Sprinkle the raw vegetables on top of cream cheese mixture. Top with shredded Cheddar cheese. Cut into squares and serve.
Slice sausage about 1/4 inch thick. Brown in oil in nonstick skillet or pan. Take out the meat and add to the pan, onions, garlic, carrots, celery, basil, parsley and cilantro. Cook and stir for 5 minutes. In soup pot combine vegetables, zucchini, tomatoes with liquid, water, cabbage, bouillon cubes and pepper. Bring to boil, add the meat, cover and simmer for 1 1/2 hours. Add beans with liquid. Cook for 20 minutes longer on medium heat, stirring occasionally. Great served with cornbread.
Into 2-quart saucepan with water to cover, add zucchini, onion, garlic and bell pepper. Cook until tender and drain well. May be microwaved. Into a large bowl, mix eggs, bread, pepper, salt, oil, milk, 1/2 cup cheese and sausage, then add zucchini mixture. Spray a 6 x 9-inch pan with Pam; pour mixture into pan and cover with remaining cheese. Bake at 350° for 30 to 45 minutes or until dry.
Wash and skin chicken; season and place in dish. Cover with cream of chicken soup, mixed with water. Sprinkle parsley generously. Bake for about 1 hour, or until chicken is done. Serve with mashed potatoes.
Cook onions in 2 tablespoons hot oil. Add tomatoes and boneless fish; cook for 3 minutes. Add water, maggi cube and salt to taste. Simmer for 20 minutes. Mix in 2 tablespoons of lemon juice and cook another 5 minutes. Serve over warm rice.
Soak peas in enough water to cover for 6 hours or overnight. Drain well. Transfer peas to a saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce heat and allow to boil until tender, about 45 minutes. (Do not overcook.) Drain well and transfer to a large bowl. Blend dressing and let cool. Add remaining ingredients and mix well.
Saute eggplant and onion in olive oil about 15 minutes. Add other ingredients. Simmer 30 minutes, stirring occasionally. Serve over your favorite pasta. Sprinkle with grated Romano cheese.
Combine marshmallows and chopped pecans in large bowl. Melt chocolate drops and butter. Add slightly beaten eggs. Pour over marshmallows and pecans.
Cook carrots and celery in water until tender; do not drain. Cook onions in butter until tender. Stir in flour, then milk and broth over low heat. Stir in cheese, vegetables and water. Do not overcook or boil. Makes 6 cups.
Put jelly and peanut butter in a tortilla. Microwave a few seconds and serve. Delicious!
Drain pickles and dry with paper towel. Soften cream cheese (very soft). Spread cream cheese on ham slice; wrap around pickle. Continue to wrap pickle with ham and cream cheese slices until well-covered. Slice into 1/4-inch slices. Very tasty!
Mix cream cheese and sugar until smooth. Stir in Cool Whip and pie filling. Mix well. Pour into pie shell. Chill at least 4 hours before serving.
Mix flour, soda and salt in separate bowl. Cream butter and sugar together until well blended. Add brown sugar, eggs and vanilla to sugar/butter mixture. Slowly blend in flour mixture. Add chips and bake 8 to 10 minutes at 375°.
Mix sugar and cocoa together in small plastic mixing bowl. Make hole in mixture and cut butter up in hole. Pour milk in. Microwave 2 minutes on High power or until bubbly.
Mix all ingredients and refrigerate at least 24 hours before serving. Serve in bowls and top with a few croutons.
Brown ground meat thoroughly and drain. Add all ingredients and bring to a boil. Reduce heat and simmer about 1/2 hour. Serve over hot cooked rice.
Beat eggs well; add sugar and beat well again. Add oil, flour and baking powder. Mix cinnamon with apple slices and fold into mixture. Pour into a greased and floured 8-inch or 9-inch square pan. Bake at 350° for 40 minutes.
Place dry milk and water in blender and blend well. Add sugar and butter, blending well until sugar is dissolved. Store in refrigerator. One and one-third cups of this recipe is equal to 1 can.
Mix your dough as you would for making biscuits. Roll out on floured wax paper until your dough can be cut in strips. Cut strips into small pieces. Remove chicken from broth. Put 1/2 cup sweet milk into chicken broth, bring to boil and add dough strips. Cook on medium heat for about 15 minutes. Take chicken from bone and put into large bowl. When dumplings are done, add pepper and salt. Pour over chicken and serve hot.
Mix together water and vinegar. Set aside. Mix together sugar and flour. Slowly mix together; stir until smooth. Cook in microwave on High until hot and begins to thicken (must be stirred every 45 seconds to 1 minute). Pour a small amount of thickened mixture over beaten egg. Stir until well blended, then combine all of the remaining mixture. Return to microwave until thick (again stirring about every minute).
Beat eggs and add other ingredients together; mix well. Pour into greased casserole dish. Bake 1 hour in 350° oven, covered. Then remove cover and bake until brown (about 10 to 15 minutes).
Mix 1 cup all-bran and boiling water; cool. Add the oil to the cooled cereal mixture. Mix the flour, soda and salt together. In a large bowl, beat eggs. Add sugar, then buttermilk and 2 cups all-bran. Mix well. Stir in first cereal mixture, then the flour mixture. Store in covered container in refrigerator until ready to bake muffins. (Keeps 7 weeks.) Bake muffins at 425° for 20 minutes or until done.
Saute mushrooms in margarine; add soup and water. Mix, then add shredded cheese. Cook over medium low until cheese is melted; add meat and stir. Add spaghetti (drained) and stir. Place Tetrazzini mixture into 2 quart or larger casserole dish. Cover and bake at 350° for 20 minutes.
Grate cabbage, onions and carrots. Mix remaining ingredients. Mix; re-season if desired. Can make this the day before.
Break up dried beef and put in bottom of 9 x 13-inch pan. Wrap chicken in bacon and lay on dried beef. Mix soup and sour cream. Pour over chicken. Cover with foil. Refrigerate 3 1/2 hours or overnight. Bake at 325° for 2 hours. (Or at 275° for 3 hours.)
Boil 4 quarts water. Add tortellini; boil until tender, about 7 to 9 minutes. While tortellini is boiling, melt butter in a skillet. Add mushrooms, ham, garlic and oregano. This mixture is finished when the mushrooms darken. At this point, add the Parmesan and remove from heat. When tortellini is tender, add the peas and remove from heat after 30 seconds. Drain. Add Alfredo sauce to the tortellini. Mix in the sauteed mushrooms and ham. Serve.
Layer ingredients as follows: enchilada or bean dip, avocados, mashed and seasoned to taste with lemon juice, mixture of sour cream, mayonnaise and taco seasoning, browned ground beef, black olives, sliced and drained, green onions and tomatoes, mixed and shredded cheese. Serve with tortilla chips.
Preheat oven to 375°. Boil water and add pasta, onions and garlic. Cook 5 minutes and add zucchini and cauliflower. Cook 5 to 7 minutes. Drain and transfer to a large bowl. Stir in tomato sauce, Italian seasoning, salt and pepper. Coat an 8 x 12 baking dish with nonstick spray. Spread 1/2 of pasta mix in dish. Layer with Ricotta cheese. Top with remaining pasta. Sprinkle with Cheddar. Bake for 12 to 15 minutes. Serves 4.
Place rice in the bottom of a roaster. Dip pieces of chicken in oleo until coated, then place chicken on top of rice. Add soup and water in a pot with remaining oleo and bring to a boil. Pour over the chicken and rice. Bake covered at 300° for 40 minutes.
Line standard muffin tins with paper cups and spray lined tins with vegetable cooking spray. Preheat oven to 350°. Beat together first 5 ingredients. Stir in bran and let stand 5 minutes. Toss together remaining dry ingredients. Combine with sugar-egg mixture. Add boiling water and blend until smooth. Bake in 350° oven for 15 to 20 minutes. Makes 12 muffins.
Heat oven to 375°. By hand, mix all ingredients. If it becomes too dry, add more water a drop at a time. Roll into 1 1/2-inch balls and bake for 20 minutes or until golden brown.
Parboil zucchini and onion in salt water for 5 minutes. Drain.
Put through food chopper, minced ham, onion and parsley. Add eggs, pepper, bread crumbs, mustard and tomato juice. Blend well. Pack into greased loaf pan and bake 40 minutes at 350°. Check to see if done.