HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs until fluffy. Add sugar, a little at a time; mix well. Add oil, butter and extracts. Beat again. Beat in flour, a little at a time. Put by teaspoon onto pizzelle iron and press until slightly brown.
Combine dry ingredients; mix well. Make a well in center and add oil, eggs and pumpkin. Mix well; add the nuts. Spray two 8 x 4-inch loaf pans with no-stick cooking spray. Pour into pans, filling each 1/2 full. Bake at 350° for 1 hour or until a wooden toothpick inserted in the center of the loaf comes out clean. Yield: 2 loaves (16 slices each). One slice equals 85 calories.
Mash together and press in bottom of 9 x 13-inch pan. Bake 10 to 15 minutes in 375° oven. Cool.
Cream together butter, sugars and vanilla. Beat in egg, then add remaining ingredients. Mix thoroughly. Shape into 1 inch balls and put on ungreased cookie sheet. Flatten with bottom of drinking glass which has been slightly moistened and dipped in sugar. Bake at 375° for 8 minutes or until just barely golden brown around edges for chewy cookies. (Bake longer for crispier cookies.)
Cream butter, egg and vanilla. Mix dry ingredients. Blend both mixtures thoroughly. Mix dates, coconut and walnuts until blended. Form dough into two (1 1/2-inch) rolls and wrap in waxed paper or foil. Chill in freezer 2 hours or up to 1 month. Slice with sharp knife into 3/8-inch slices. Place on lightly greased cookie sheet. Bake at 350° for 12 minutes. Cool on rack. Makes 5 dozen.
Dissolve jello in hot	water.	Add remaining ingredients. Refrigerate 4 to 6 hours.
Thoroughly cream shortening and sugars; add eggs and vanilla. Beat well. Add sifted dry ingredients, oatmeal and nuts. Mix well. Shape in rolls, then wrap in waxed paper. Chill thoroughly or overnight. Slice them in 1/2-inch thick pieces. Bake at 330° for 10 minutes.
Mix all ingredients and divide into 3 parts (in 3 Ziploc bags). Refrigerate for 3 whole days. Knead in the bags everyday.
Mix well and then form into balls. Bake until done; this takes about 12 minutes. Makes 65 balls.
Mix all ingredients together; add a few drops of water if necessary. Form into balls the size of walnuts and place on cookie sheet. Bake at 350° for 10 minutes or until brown.
Dredge meat with flour that has been mixed with salt and paprika; shake off excess. Heat oil in large saucepan until hot. Brown meat in hot oil on all sides. Drain off excess fat. Add beef stock, tomatoes, Worcestershire, onion and garlic. Bring to a boil. Reduce heat and simmer, covered, until meat is almost tender, about 1 1/2 hours. Add carrots, celery and potatoes; mix gently. Simmer, covered, until vegetables are tender, 20 minutes.
Crumble the sausage and mix with cheese. Add biscuit mix, one cup at a time. Form into small balls (about one inch in diameter) and bake on an ungreased cookie sheet. Bake in preheated oven at 350° to 375° until light brown (13 to 15 minutes). Cooking may take a few extra minutes if balls are frozen. Makes 7 dozen.
Bring to a rolling boil until soft ball forms in cold water (10 to 12 minutes). Do not overcook. Remove from heat and add 1 teaspoon of vanilla and 2 tablespoons of butter or margarine. Stir until creamy smooth (approximately 1 minute). Pour into buttered plate.
Place chicken in individual casseroles. Combine butter, paprika, curry powder, oregano, garlic powder and pepper, mixing well. Spoon over chicken dishes. Bake, uncovered, in a 350° oven (or toaster oven) along with yams, for 60 minutes, or until chicken and yams are tender.
Put tomatoes (cut up) in pot. Bring to boil, turn down, let simmer 5 minutes. At same time put water on for spaghetti. When you add spaghetti to water, add cheese (cut up in chunks) to tomatoes. Keep stirring cheese until all melted. Drain spaghetti when done, add tomatoe/cheese sauce (put in bowl to combine). Brown butter and pour over spaghetti. Mix together. Let sit for 5 minutes. Enjoy!
Heat first four ingredients until boiling, stirring constantly. Then boil 5 minutes without stirring. Add remaining ingredients and stir. Pour slowly over corn (corn on large cookie sheet with edge). Bake slowly in 250° oven for 1 hour, stirring every 15 minutes.
Heat oil in heavy skillet. Add meat, salt, pepper, onion and garlic. Cook over moderately hot heat, stirring constantly, until meat is brown. Add bouillon and green peppers. Cover closely and cook over low heat 10 minutes. Add tomatoes and cook 1 minute longer. Blend together cornstarch, soy sauce and water. Add to skillet and cook 3 or 4 minutes longer, stirring constantly, until mixture is hot and sauce is thickened. Serve at once over hot rice.
Cut off crust from bread. Cut each slice into two triangles. Spoon a dab of soup into center of each; roll up corners. Wrap bacon (cut in half lengthwise and again widthwise) around each triangle and secure with toothpicks. Bake on cookie sheet at 400° for 15 to 20 minutes.
Beat egg yolks with 1 cup sugar until creamy. Stir into rich cream. Add vanilla or rum flavoring. Fold in stiffly beaten egg whites; pour into freezer. Add enough milk to fill freezer.
Roll crescent rolls into a 15 x 10 x 1-inch baking sheet to form a crust. Bake crust for 12 to 15 minutes in 350° oven. Let cool.
Mix sugar and milk together, stir while cooking to soft stage; add nuts and dates and cook to hard boil stage; add vanilla and cool. Beat until creamy and stiff, place on wet towel and shape into roll. Wrap in wax paper, slice before serving.
Blend together and bring to a boil. Allow to cool before pouring over vegetables. Put in a covered container and refrigerate. Keeps a long time!
Brown ground beef and onion in oil; drain well. Stir in enchilada mix, water and tomato sauce. Boil gently, uncovered, for 15 minutes. Stir in beans and milk. Reheat to serving temperature.
Take one pound of fresh bass fillets and shape in the form of a lobster tail on cookie sheet. (If fillets are large, cut in half.) Freeze. Bring a large pan of water to rolling boil. Add shrimp and frozen fish fillets. Boil about five minutes. Do not overboil! Remove from water and place in glass oven dish. Baste with garlic butter and broil in oven until top is light brown. Serve with a dip of garlic butter and enjoy!
Cream all ingredients, except shrimp and mayonnaise, until well blended. Stir in mashed shrimp. Add mayonnaise until desired consistency, usually about 2 tablespoons.
Cook broccoli per instructions on package. Drain well. In a large saucepan, stir in remaining ingredients. Cook on medium heat, stirring continuously until warm enough to serve.
Butter a 10 x 6-inch dish. Fill 3/4 full of sliced apples. Mix together flour, sugar, baking powder, salt and egg. Spread over apples. Pour melted butter over and sprinkle cinnamon over top. Bake in 350° oven for 30 to 40 minutes. Serve with ice cream, if desired. Serves 5 to 6.
Prepare cake mix with canola oil and egg whites. Add can of mandarin oranges. Mix well and bake.
Mix all ingredients together well and bake at 350° for 34 to 45 minutes. Makes 2 small loaves or a 9 x 13-inch pan.
Combine cake mix, pudding, eggs, sour cream and oil; beat 5 minutes with electric beater. Combine nuts, sugar and cinnamon; pour 1/2 of batter into greased 10-inch tube pan or rectangular pan. Arrange 1/2 of apples on top. Sprinkle 1/2 of nut mixture. Repeat. Bake at 350° for 1 hour. Cool on rack for 30 minutes.
Brown ground beef in a skillet. Drain. Combine all ingredients except kidney beans in a Dutch oven or stock pot. Cook on low for 2 to 3 hours until ingredients are tender and well blended. Add kidney beans to mixture. Cook until thoroughly heated. Can be made in slow cooker or crock pot before adding beans.
Mix ground chuck, salt, pepper and garlic powder. Form into 4 patties. Marinate with Worcestershire sauce at least 30 minutes before cooking, turning at least once during marinating time. Cook on outside grill or may be broiled in oven. Simple and very tasty burgers.
First put 4 pints of water in pot. Add potatoes, carrots, cabbage, onion, celery, bacon grease, salt and sugar. Cook 20 minutes, then add corn, peas and cooked tomatoes. Cook for 20 more minutes. All together cook for 40 minutes.
Grease Bundt pan. Sprinkle pecans in bottom. Cut biscuits in quarters, mix white sugar and cinnamon and put in plastic bag. Drop biscuits in mixture to coat. Drop into Bundt pan on top of pecans. Put leftover cinnamon mixture on top. Melt butter and brown sugar until brown sugar dissolves and pour over top. Bake at 350° for 30 to 45 minutes.
Combine ingredients in slow cooker and heat at low temperature for about 3 hours. Serve hot. Yields 12 servings.
Combine sugar, peanut butter, cocoa powder, vanilla and salt. Spread into 9-inch baking pan and chill until fudge hardens. Cut into squares. Makes 16 servings.
Melt margarine and mix with dressing. Set aside. Mix squash, soup, sour cream and onion. Put 1/2 of the crumb mixture in a 9 x 13-inch pan. Pour on squash mixture. Top with remaining crumbs. Bake at 350° for 1 hour.
In large skillet add butter, oil, garlic and scallions; saute over medium low heat until lightly browned. Remove from heat. Dust shrimp with flour and place in frying pan with butter mixture; return to heat. Pan fry over medium heat for 4 to 5 minutes. Add pepper and stir, scraping pan. Place on warmed platter and sprinkle with parsley flakes. Makes 6 to 8 servings.
Place flour in "biscuit tray" or mixing bowl. Pack flour in center to make a hole for the remaining ingredients. Be careful to leave the flour on the sides in place. Add sugar, eggs, milk, shortening and flavoring in this order. Hand mix, adding flour from sides as needed. Knead to a smooth texture (stiff, not sticky). Place dough on a floured rolling board or wax paper. Roll to 1/8-inch in thickness. Cut tea cakes out and place on a greased cookie sheet. Bake at 350° for 5 to 10 minutes in a preheated oven.
Brown onion and parsley. Add tomatoes, tomato sauce and seasonings in oil. Cover and simmer 3 hours. Cook noodles. In greased 8 x 8-inch casserole dish add alternate layers of noodles, cheese and sauce. Save some cheese for top layer. Bake in a 350° oven until cheese melts, 25 to 30 minutes.
Preheat oven to 450°. Tear off 4 sheets of foil. Butter or spray the foil with cooking spray. Divide ingredients into 4 groups. Place onion on foil and chicken breast on top. Brush the chicken breasts with Dijon mustard. Sprinkle with salt and pepper. Layer on top of chicken: squash, zucchini and mushrooms. Add pieces of butter on top. Sprinkle on basil, garlic and paprika. Fold over and seal aluminum foil to form a pouch. Place the packs on a baking sheet. Bake for 18 minutes at 450°, then turn down oven to 400° for 5 to 10 minutes. Remove from oven and sprinkle with Parmesan cheese (if desired). Serve over hot rice.
Beat eggs; add sour cream, creamed corn and cooking oil. Add to cornmeal and baking powder sifted together. Bake in greased muffin pans or cornstick pans at 375° until golden brown. Makes 12 large or 18 small muffins.
Have both ham and turkey sliced at least 1/8 inch thick. Either use Stove Top stuffing or mix up a batch of your own best dressing and a pan of giblet gravy. I sometimes use chicken or mushroom gravy. Ready made gravy made be used if you like. Lay 1 slice of ham down and place 1 slice of turkey on top of ham overlapping about 1/2 way up the slice. Now place enough dressing on the meat to make a good serving and roll it up. Place all the meat rolls in a large baking dish. Pour gravy over the meat rolls. Bake in a preheated 350 degree oven until hot. Remove from oven and place a slice of cheese and a slice tomato on top of each roll, return to oven until cheese begins to melt. Sprinkle parsley on top and serve hot. This is great for a large group and can be made in advance. Freezes well.
Scoop out tomatoes and save. Turn tomatoes upside down to drain. Saute the onions, celery and peppers in butter until soft, not brown. Chop tomato pulp. Combine with onions, celery, peppers, crackers and salt and pepper. Stuff tomatoes and sprinkle with Parmesan cheese and paprika. Drizzle with melted butter and bake at 400° for 20 minutes.
Soak beans in water overnight. Drain and add more water to cover. Boil 1 hour or until tender. Sprinkle salt and pepper over and stir. Lay enough bacon strips on top to cover beans (can be done with turkey bacon also). Bake for 1 hour or until bacon is crisp and beans are browned in 350° oven.
Brown hamburger, sausage and onion. Drain grease. Melt Velveeta cheese in microwave or double boiler. Put chopped Ro-Tel tomatoes in a crock-pot. Add cheese and meat mixture. Simmer on low for at least 30 minutes. Eat with nachos.
Melt butter and oil in a saucepan. Add curry, salt, pepper, cloves and Tabasco. Heat for a minute, stirring. Add onion and garlic. Cook until onion is limp. Add lentils and 2 cups water. Bring to a boil. Then cover and simmer 45 minutes or until lentils are tender. Cook rice in 1 1/2 cups water while lentils are cooking. Combine rice and lentils in serving bowl and sprinkle with parsley. Serve.
Cream butter and Crisco. Add sugar; beat until creamy. Add 1 egg at a time, beating well with each addition. Add baking powder and flavorings. Alternate flour and milk; beat 2 to 3 minutes. Stir in the cherries.
1. Fry bacon and set aside. Drain most of bacon fat out of pan. 2. Cook pepper, onion, and celery in remaining bacon fat until slightly brown. 3. Dissolve flour in 1/4 c. heated broth. Add rest of broth & add to cooked vegetables. Add diced potatoes and simmer. Cook until potatoes are tender. 4. Add the corn, clams (if desired), milk, margarine, sugar, parsley, white pepper, salt, and pepper. Bring to a light boil.
Mix all ingredients. Bake at 350° for 1 hour or in crock-pot on low for 4 hours.
Boil noodles; set aside in cold water to keep from sticking by putting on wax paper. Fry hamburger meat; drain fat. Add peppers, onions and spaghetti sauce to meat. Set aside. Mix all the cottage cheese in bowl with 1/4 Parmesan cheese; add eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
Mix all ingredients in a large bowl until well blended. Spread mixture in a well greased pan. Bake in oven at 350° about 35 minutes or until cake pulls from sides of pan.
Place bread in bottom of greased 9 x 13-inch pan. Spread cheese over. Crumble and brown sausage; drain and sprinkle over cheese and bread. Beat eggs; add milk, salt and mustard and pour over other ingredients. Cover with foil and refrigerate overnight. Next day, cook around 30 minutes at 350°. Cook longer if needed to set; may need to remove foil. Should cut like quiche.
Wash (do not peel) potatoes. Cook in boiling salted water with herbs. Do not overcook. Drain well. To the potatoes, add diced cucumber, onions with tops (sliced) and parsley (chopped finely). Melt butter. Pour over salad and toss. Add sour cream and toss. May be served at room temperature or cold.
Pour boiling water over Nabisco 100% Bran cereal in bowl and let stand. Cream oil and sugar in large bowl. Add buttermilk, eggs and 100% Bran cereal. Add flour and remaining ingredients and mix. Put batter in airtight covered bowl in refrigerator; batter keeps for 6 weeks in refrigerator.
Combine sour cream and egg in large bowl. Add pancake mix; blend until dry ingredients are moistened. Drop by tablespoon onto greased cookie sheet. Sprinkle with seed. Bake at 375° for 10 to 15 minutes until lightly browned.
Dissolve salt and vinegar in water. Pour over chopped cabbage in sterilized jars and seal. It's ready to eat in 4 weeks and doesn't turn dark.
Mix all ingredients thoroughly and cook in double boiler, stirring constantly, until thickened. Cool. Dilute with half and half, if too thick. Serve over baked ham.
Prepare pudding mix (not instant) according to directions. Blend cake mix into prepared pudding. Mix until smooth. Pour into a 9 x 13-inch greased pan. Sprinkle with chips and nuts. Bake at 350° for 35 to 40 minutes.
Cook broccoli, onion, oleo, salt and pepper together. Mix and heat chicken broth, cream of mushroom soup, sliced mushrooms and milk. Next, add shredded Cheddar cheese and dissolved cornstarch. Simmer until hot.
Melt margarine. Add brown sugar and syrup. Cook until sugar is dissolved but do not boil. Remove from heat. Mix half of the milk with half of the syrup mixture, then add to remaining syrup. Do not curdle milk. Serve over gingerbread, chocolate, yellow or spice cake or ice cream. May be served warm or cool.
Grind or chop cranberries and orange. Add pineapple, celery, nuts and sugar. Mix well and set aside.
Combine all together. Put into casserole dish. Sprinkle with paprika and salt to taste. Preheat oven to 350°. Place casserole in oven and bake until it begins to bubble, about 30 to 45 minutes.
Mix together cake mix, 1/3 cup Milnot, melted oleo and nuts. Will look almost like pie dough. Put half of mixture into greased 9 x 13-inch pan. Bake at 350° for 5 minutes.
Bake the ribs with salt, pepper and chopped onion. When done, add potatoes and sauerkraut. Heat until potatoes are cooked.
Add yeast to warm water to dissolve. Combine milk, sugar, shortening and salt; add yeast. Gradually add flour until a round ball forms. May be beaten in mixer with dough hook attachment. Cover with cloth and let dough rise until double. Drop from tablespoon into melted shortening and fry like doughnuts until golden brown. Serve with preserves, apple butter, honey, or syrup. Yields 7 dozen biscuits.
Melt margarine in electric frying pan; set at 325°. Add onion and garlic. Cook until lightly browned. Add beef and cook until redness disappears. Add salt, pepper, flour, mushrooms and soup. Stir and cook slowly 20 minutes. Stir in sour cream. Serve hot over cooked noodles. Top with parsley. Yields 6 servings.
Boil ingredients until it looks like a thread spinning. Put in a pinch of soda. Pour over popcorn and make balls.
Combine undiluted soups, milk, rice, curry powder and onion salt in a 1 1/2 quart baking dish. Place chicken on top. Bake at 350° for 1 hour 15 minutes.
In a small bowl, combine crumbs, sugar and butter; press firmly on bottom of a 9-inch spring-form pan.
In 1 1/2-quart casserole, combine soup and milk. Mix well. Stir in 1/2 can onions and green beans. Bake, uncovered, in 350° oven for 30 minutes or until hot. Top with remaining onions. Bake 5 minutes until brown.
Cream together eggs, shortening and sugar. Stir in flour, soda and cream of tartar. Knead down until soft dough is formed. Shape into round rolls and let stand a few hours or overnight in refrigerator. Slice with sharp knife. Bake at 375° for 10 to 12 minutes. Makes 3 1/2 dozen.
Cut core out of cabbage and place it in a large pot with a couple inches of water. Cover and steam. Remove cabbage leaves as they become soft and pliable.
Mix flour, salt, cocoa and sugar in boiler. Beat egg yolks and pour into mix. Add half milk. Mix all ingredients. Add rest of milk. Cook on stove on low to medium heat until thick. After thickening, add vanilla and butter and pour into a baked pie shell. Let mixture cool. Use egg whites for a meringue. Bake 15 minutes or until top is light brown.
Brown beef until crumbly. Stir in dry taco seasoning mix. Add tomatoes and corn. Bring to a boil, stirring frequently. Pour into a 2-quart casserole dish. Prepare cornbread mix according to package directions. Pour cornbread over casserole. Bake at 400° for 15 minutes or until brown.
Mash the sweet potatoes in mixer or food processor. Melt butter and add to potatoes. Add sugar and salt. Beat eggs and add vanilla and flour. Mix thoroughly. Grease baking dish and pour mixture in.
Combine all ingredients in a large kettle. Steep just below boiling point for 2 hours. Remove cinnamon sticks. Serve hot.
Cut steak into serving pieces; season with salt and pepper. Roll in flour. Saute onions in hot shortening in skillet until tender. Remove from heat. Brown steak pieces slowly on both sides. Put in 3-quart casserole. Add onions and potatoes. Pour soup over top. Bake covered in 350° oven for 1 hour and 45 minutes or until steak is tender. Add green beans. Bake for 10 minutes longer. Yield: 6 to 8 servings.
Brown ground chuck into bite-size chunks with onion. Add water and remaining ingredients. Simmer 1 1/2 hours. Stir occasionally.
Mix and congeal Jell-O, boiling water, pineapple and pie filling. Mix remaining ingredients and spread on top of congealed salad. Refrigerate until ready to use.
Saute apples and onions in margarine until just tender. Mix Cheddar, Parmesan, bread crumbs and thyme. Place apples and onions in bottom of casserole dish. Cover with chicken and pour apple juice over. Spread dry mixture over top and moisten with margarine. Bake for 30 minutes at 350°. Serves 6.
Mix cream cheese and sugar in large bowl until well blended. Stir in Cool Whip. Spread in crust. Refrigerate.
Stew chickens with some onion, celery and salt. Saute in butter, onions, green pepper and drained mushrooms. In a large pan, put liquid from drained mushrooms and olives; add chicken broth. Bring to boil and add noodles, sauteed mixture, olives and frozen peas (thawed). Add 1 cup cream of mushroom soup (undiluted) and chicken. Put half of this mixture in baking dish. Add layer of cheese, other half of cheese and bread crumbs. Bake in 350° oven.
In a medium nonreactive saucepan, combine 2/3 cup water with the cranberries, onion, vinegar, garlic, allspice and salt. Bring to a simmer and cook, stirring frequently, for 15 minutes longer. Let cool for 30 minutes. Transfer the mixture to a blender and puree, then strain into a glass measure. Pour the ketchup into glass bottles. Will keep refrigerated for up to two months. Makes 1 1/2 pints.
Put ingredients in blender. Mix in remaining ingredients. Pour into unbaked pie shells and bake at 300° for 30 to 45 minutes.
Mix all ingredients except cornflakes and butter together. Cover with the cornflakes and butter. Cook at 350° for 45 minutes. Serves 10 to 12.
Fry bacon and hamburger. Cook rice with 1 teaspoon salt and some butter. Mix it all together and bake 45 minutes.
In skillet, brown beef cubes in butter. Then add remaining ingredients. Cover and cook on low heat 2 hours or until tender, stirring now and then. Serve over cooked rice or cooked noodles. Serves 4.
Mix all ingredients and pour into 1 large bundt pan or 2 small bundt pans. Bake at 350 degrees until toothpick in center of cake comes out clean.
Cook meat, onions and carrots on low crock-pot setting for 8 to 10 hours.
Cook, debone, and chop the chicken. Saute mushrooms in 2 Tbsp. butter. Cook spaghetti, drain and add a dab of butter set aside. Measure and melt the 1/2 c. butter over low heat in a large kettle. Add flour and seasonings bring to a boil for full minute. Add broth and bring back to a boil, cook till thickened. Reduce heat to low. Stir in cream and soup. Add mushrooms, chicken, and spaghetti, mix well. Pour into a greased 13 x 9 pan. Sprinkle with cheese. Bake 30 minutes at 425 degree oven.
Slice okra in 1/2-inch slices. Cook, covered, in small amount of boiling salted water for 10 minutes or cook 1 (10 ounce) package frozen okra according to package directions. Drain. Cook onions and chopped peppers in oil until tender, but not brown. Blend in sugar, flour, salt and pepper. Add 3 peeled and quartered tomatoes and okra. Heat thoroughly. Serves 4.
Melt marshmallows, oil and margarine or butter. With buttered spoon or buttered hands, press all into a buttered tube pan. Turn out after it has firmed up.
Stir water into jello until dissolved. Stir in juice and refrigerate 1 1/2 hours or until thickened. Stir in fruit. Chill until well set.
Beat eggs slightly. Add salt and sugar and beat until dissolved. Add milk and vanilla and mix well. Pour into a 10-inch pie shell, unbaked, and sprinkle with nutmeg (nutmeg may be added with the sugar). Bake for 10 minutes at 450°. Reduce temperature to 350° and bake 15 minutes longer or until knife inserted in pie comes out clean.
Saute first 4 ingredients. Add crabmeat and all but 3/4 cup of stuffing mix. Add mustard, eggs, garlic powder, salt and pepper and as much chicken broth as needed. Pour in casserole dish and sprinkle with remaining 3/4 cup stuffing mix. Dot with butter. Bake at 400° for 45 minutes.