HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Coat 9-inch square baking pan with nonstick cooking spray; set aside. In large bowl with mixer at medium, beat egg whites, light brown sugar and buttermilk 2 minutes until blended. Add flour, cocoa powder, baking powder, baking soda, grated peel and vanilla extract. Beat 1 to 2 minutes until well blended. Pour into prepared pan; bake 25 to 30 minutes until pick inserted comes out clean. Cool 15 minutes in pan on wire rack. Remove cake from pan to wire rack and cool completely, about 30 minutes. Garnish. Serve with whipped cream, if desired.
Mix meal and flour in a bowl. Add egg and milk; mix this all together and add oil. Pour in baking dish or pan and bake 20 to 30 minutes in a preheated 450° oven. Bake in 10-inch skillet for thin corn bread or smaller skillet for thicker bread.
In 3-quart saucepan over medium heat, melt oleo and cook onion and green pepper until tender. Add remaining ingredients; heat to boiling, stirring occasionally. Reduce heat to low. Cook 5 to 7 minutes. Makes about 6 cups.
Cover meat with sauce made of remaining ingredients. Refrigerate 6 to 8 hours. Stir occasionally. Drain and place strips on a rack over a shallow pan or broiler. Bake at 150° for 8 to 10 hours until dried. Cool and eat or store in a tightly covered container. If the jerky is to be eaten right away, 8 hours of drying time should be sufficient and will make chewing easier for young children.
In skillet, mix shortening and flour. Make sure all lumps of flour are dissolved. Mix in all spices and saute (do not brown spices). Add tomatoes. Add enough water to make gravy. Simmer for 45 minutes with shrimp in gravy. Serve over rice. Serves 6.
Mix sugar and flour in heavy saucepan. Stir in Seven-Up. Heat, stirring constantly, until mixture is thick and clear. Stir in jello. Cool. Pour over berries in shell.
Brown chicken in oil. Add onions and peppers. Mix together remaining ingredients; add and cover. Cook for 1 hour. Serve over rice, spaghetti or noodles sprinkled with grated cheese.
In mixing bowl, work butter until creamy. Add sugar and work until smooth. Beat eggs slightly and stir in. Mix flour, baking powder and salt together and stir until batter is smooth. Preheat oven to 425°. Peel apples and slice into 9-inch baking dish. Sprinkle with cinnamon-sugar mixture. Spread batter over apples and bake 10 minutes. Turn oven temperature down to 350° and bake 20 minutes or until apples are tender (test with toothpick). Serve warm or cold, plain or with cream, whipped cream or ice cream. Serves 6.
Arrange bread in well-buttered 9 x 13-inch dish. Combine next 5 ingredients in bowl, mixing well. Pour over bread. Chill, covered, for 4 to 36 hours. Dot with butter and sprinkle with cinnamon. Place in cold oven. Bake at 350° for 45 to 50 minutes. Serve with syrup, honey, fruit-flavored yogurt, or fresh fruit.
Put half of bread in baking dish. Mix next 5 ingredients; put half on top of bread cubes. Repeat. Beat eggs, add milk and salt. Pour over mixture. Refrigerate overnight. Add 1 cup mushroom soup, slightly diluted, over top when ready to cook. Cook at 325° for 1 hour. Sprinkle with cheese last 15 minutes.
Cream oil and sugar. Add eggs and beat until light and fluffy. Add pumpkin, vanilla and water; mix thoroughly. Sift dry ingredients together and add to creamed mixture and blend well. Stir in pecans and dates. Bake in 4 greased and floured loaf pans at 325° for 1 hour or until done.
In saucepan, stir in cocoa, milk, eggs and sugar substitute with flour or cornstarch. After it thickens, add butter.
Heat oven to 350°. Mix cereal and cinnamon. Prepare cake mix as directed on package except fold cereal mixture into batter. Pour into ungreased 12-cup Bundt cake pan. Bake and cool as directed. Serve with fresh fruit, if desired.
Combine soup and milk. In shallow casserole, arrange vegetable and chicken with rice in layers. Top with soup mixture and buttered bread crumbs. Bake at 375° for 25 minutes, covered.
Cut on stove to 250°. Put cake mix in the bowl. Put water in and eggs. Stir until it is kind of thick, then put the peanut butter in and stir together. Get your spoon and put a little cookie dough on it. Put a little on the pan, but first put Pam on the pan. Let them cook about 25 minutes.
Cook first 5 ingredients until soft. Add crawfish and Ro-Tel tomatoes and cook 5 minutes. Soak bread in water and squeeze, then add to mixture. Add cooked rice and parsley; mix well. Pour into greased casserole dish and cover with bread crumbs. Bake at 450° for 30 minutes.
Sift together flour, sugar, soda, salt, nutmeg and cinnamon. Cut in shortening. Add egg and bananas, oatmeal and nuts. Beat until thoroughly blended. Drop by teaspoonfuls, about 1 1/2 inches apart on ungreased cookie sheet. Bake at 400° for 15 minutes or until done. Makes 3 1/2 doz.
Combine broccoli, soup, lemon juice, mayonnaise and diced chicken. Pour into 9 x 13 casserole. Sprinkle with cheese. Top with cracker crumbs. Drizzle melted margarine over crumbs. Bake at 350° for approximately 45 minutes, until bubbly.
Peel and dice eggplant in 1-inch cubes. Grind mustard seed in coffee grinder. Add cayenne and 1 cup water. Mix and set aside.
Mix all ingredients, except butter, in a bag. Slice potatoes and shake in the bag until covered. Melt butter and pour over potatoes. Bake at 350° until done.
Fry hamburger. Salt and pepper to taste. Set aside. Add onions, celery and bean sprouts to meat, cooked not too soft.
Put the ingredients for dressing in container with tightly covered lid; shake until sugar dissolves. Pour over salad just before serving so noodles will stay crisp.
Preheat oven to 350°. Grease 13 x 9-inch casserole dish. Scatter rice in dish. Place chicken over rice, salt and pepper to taste. In mixing bowl, mix cream of chicken soup with water and pour over rice and chicken. Sprinkle dry soup over top. Cover with foil and cook 1 1/2 to 2 hours in preheated oven.
Drain first 3 ingredients, reserving juice. Set aside. Combine next 3 ingredients in medium saucepan; stir well. Add reserved fruit juices and bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Combine reserved fruit with cherries and bananas in a greased 2-quart casserole. Pour cornstarch mixture over fruit. Cover and chill overnight.
Cook butter and dates on low heat until dates dissolve. Add sugar and eggs; cook 10 minutes more. Remove from heat. Add vanilla, cereal and nuts. Cool. Make into balls and dip into coconut.
Cook until tender the potatoes and onion in enough water to cover. In another pot, do the same with the carrots and celery. Combine the 2 pots (including water).
Wash raisins in hot water and drain. Cream shortening with sugar, then add beaten egg and milk. Add oatmeal and raisins; mix well. Add flour, sifted with soda, salt and cinnamon. Mix thoroughly. Drop onto greased pans and bake 12 minutes in moderate oven (350° to 325°). Makes 3 dozen medium sized cookies.
Sift together flour, baking powder, sugar and salt. Dissolve yeast in 1/4 cup warm water. Combine oil and warm milk. Add milk mixture along with the yeast to dry ingredients. Mix well by hand or dough hook. If by hand, knead 5 to 7 minutes. Roll out about 1/4-inch thick on floured board surface. Cut with a small biscuit cutter. Dip in melted butter. Stack one on top of the other, forming one biscuit. Let rise 1 hour and bake at 425° until brown. Use large size cutter to make hamburger buns.
Soften cream cheese so it is easy to blend (can put in microwave for few minutes if short on time). Chop or dice bell peppers and onions; fold into the cream cheese. Mix and add salsa and cumin; mix well. (Taste; if it needs more salsa and cumin, add to your liking.) Take the mixture and spoon it onto a tortilla shell. Smooth it out; try to get it as even as you can. I usually spread it over 2/3 of the shell, because when you "roll" it, it will come out the other end.
Sift flour, soda and salt together. Set aside. Beat butter and peanut butter until well blended. Add granulated sugar and brown sugar. Beat until light and fluffy. Add eggs and vanilla. Beat until smooth. Stir in flour mixture until well combined. Using a level tablespoonful for each, shape into balls. Roll each ball in granulated sugar. Place 2-inches apart on ungreased cookie sheets. Bake 8 minutes at 375°. Remove from oven. Press an unwrapped chocolate Kiss on top of each. Bake 2 minutes longer. Cool.
Combine all ingredients. Pour into greased casserole dish. Bake covered 1 hour at 350°. Recipe can be halved.
In a large bowl mix 2 pints water, dry milk, margarine, salt and sugar. Add 3 to 4 cups of flour. Mix yeast in 1 pint of water as per directions on yeast package. Add to mixture. Gradually stir in the rest of the flour. Knead on floured surface 10 to 15 minutes. Place dough in large greased pan. Cover and let rise until double. Punch down and let rise again. Turn out on floured surface and shape into 5 or 6 medium loaves. Place in greased pans. Cover and let rise. Bake at 350° for 40 to 45 minutes. Three cups wheat flour can be substituted for 3 cups of the white flour.
Peel and slice the apples and place in 13 x 9-inch pan. Sprinkle 1 cup sugar onto apples. Mix in separate bowl, softened margarine, flour, brown sugar and oats. Then place mixture on the apples. Bake at 350° for 1 hour.
Melt butter and mix with dressing; place layer of dressing in bottom of baking dish, then layer of chicken. To each can of soup, add 1/2 can of water and mix. Pour over chicken layer. Top with dressing. Bake at 350° for 1 hour.
Tear spinach leaves into bite-sized pieces after thick stems and veins are removed and spinach has been washed and thoroughly dried. Add remaining ingredients and toss with dressing of choice.
Combine vegetables and basil in a 1 3/4-quart casserole dish coated with cooking spray. Toss lightly. Sprinkle with cheese. Cover and bake at 350° for 25 to 30 minutes or until done. Yield: 6 servings.
Combine all of the ingredients, except ice, in a blender and blend on high speed for 15 to 30 seconds or until the sugar is dissolved. Add the ice and blend for another 10 to 15 seconds or so, until ice is mostly crushed yet still a bit coarse. Makes 2 (16-ounce) drinks.
Add reserved pineapple juice to vanilla pudding. Stir in fruits and nuts. Chill.
Grease a 3-quart rectangular casserole dish. Mix together chicken, macaroni, soup, milk, eggs, onion and cheese. Transfer to casserole. Cover with foil. Refrigerate overnight. Remove from refrigerator 1 1/2 hours before cooking. Stir melted butter into stuffing mix. Spread on top of casserole. Cover with foil. Bake in a preheated 350° oven for 1 hour. Uncover and bake 30 minutes longer. Yields 12 to 14 servings.
Mix all ingredients well and chill. Shape into a ball and roll in chopped pecans and parsley. Chill and serve with crackers.
Place chicken nuggets in 11 by 9 baking dish. Sprinkle with Parmesan cheese, top with spaghetti sauce, mozzarella cheese and Italian seasoning. Cover and bake at 350° for 30-35 minutes, yields 4-6 servings.
Combine milk and lemon juice in a mixing bowl. Blend in pineapple, then whipped cream and nuts. Mix well and pour into 2 graham cracker crusts. Freeze.
Combine and beat with electric mixer the egg yolks, salt and vinegar in deep bowl. Squeeze lemons. Then begin adding 1/4 to 1/2	cup oil to egg mixture. Then alternate oil and lemon juice until all has been used. Makes full quart.
Mix flour, sugar, butter, baking powder and salt together; reserve 1/2 cup of mixture for topping. Beat together eggs and milk; add to other mixture and stir together. Put in a 9 x 13-inch pan sprayed with Pam. Pour canned pie filling (such as cherry, strawberry, etc.) on top. Take 1/2 cup of the crumb mixture and sprinkle on top. Bake at 325° for 45 minutes.
Combine mayonnaise, sugar and vinegar; mix well. Add remaining ingredients; mix lightly. Chill. Serve in cabbage leaf-lined bowl and top with apple slices.
Blend together cream cheese and French vanilla pudding. Add powdered sugar and milk. Mix well until thickened. Fold in Cool Whip. Sprinkle with reserved 1/2 cup Oreo crumbs and chill.
Sift flour, soda and salt. Cream butter and peanut butter. Add sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients. Shape into balls and place on greased cookie sheet. Bake at 375° for 8 minutes. Top with chocolate kisses and bake 5 minutes more.
Rinse sauerkraut thoroughly; cut up into small pieces. Cream butter and sugar. Beat in eggs one at a time. Add vanilla. In another bowl, sift flour, baking powder, salt, soda and cocoa. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut and nuts. Turn into greased and floured pans (13 x 9-inch). Bake at 350° for 40 to 45 minutes. Frost with sour cream frosting.
Melt caramels, 2 tablespoons butter or margarine and Eagle Brand milk over low heat (preferably in double boiler); set aside. Grease and flour a 9 x 13-inch pan. In a large bowl, combine cake mix, 3/4 cup margarine or butter, milk and nuts and mix. Press half of the mixture into the pan and reserve remainder for the top. Bake at 350° for 8 minutes.
Always start with dry ingredients. Combine dry ingredients in large mixing bowl. Add eggs, milk, oil and vanilla. Beat at medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into two greased and floured 9-inch round pans, three 8-inch round pans or one 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes for round pans, 35 to 40 minutes for 13 x 9-inch pan or until toothpick inserted in center comes out clean. Cool 10 minutes on rack. Remove from pans; cool completely. Frost cooled cake.
In a saucepan, mix soup, peas and carrots over medium heat. Heat through, stirring occasionally. Serve over rice. Serves 2.
Saute garlic, onions and hot pepper in olive oil. Add lentils, water and spices. Simmer 25 to 30 minutes in a covered pot until lentils are tender. Add tomato paste, juice, vinegar, sugar, red or green pepper and celery. Add salt and additional water, if needed. Simmer 15 to 20 minutes, until vegetables are tender. Serve plain, over rice or pasta.
Mix all the ingredients. Bake 1 1/2 hours at 325°. Meanwhile, fry 1 pound bacon until crisp. Last 10 minutes of baking time, add bacon bits.
Mix all ingredients and pour into a 2 1/2-quart casserole dish. Cover and bake at 350° for 45 minutes. Uncover; stir and brown slightly uncovered. Serve warm.
Roll in slices of ham. Chill before slicing. Good on sesame crackers.
Combine the ground beef, eggs, cracker crumbs, onion, Tabasco sauce, garlic salt and salt. Shape into 1-inch balls. Bake in 9 x 13-inch pan at 325° for 30 minutes. Combine the catsup, water, vinegar, brown sugar, onion, mustard, salt and sauces; pour over the meatballs. Bake 1 hour at 325°.
Line 15 x 10 baking pan with foil. Place pretzels in large bowl. In large saucepan over medium heat, heat condensed milk until warm (about 5 minutes). Remove from heat and immediately stir in white baking pieces until melted. Pour over pretzels, stirring to coat. Immediately spread mixture into prepared pan. Sprinkle with dried fruit. Press down lightly with back of spoon. Chill 1 to 2 hours. Break into chunks. Store loosely covered at room temperature. Makes about 1 3/4 pounds.
Shape into oval patties and fry in 1 tablespoon oil. To make the gravy, remove the meat from the pan and add 1/4 pound fresh mushrooms to the drippings. In a small bowl, stir 3 tablespoons flour, adding 1 1/2 cups water, a little bit at a time. Add this to the mushrooms with 1 tablespoon catsup and 1 teaspoon salt. Serve this with mashed potatoes, a salad and warm bread and you have a very nice meal for 4 people.
Cut pecans or walnuts lengthwise. Stuff dates with nuts; set aside. In a small bowl, combine flour, baking powder and soda; set aside. In a mixer bowl, beat brown sugar and margarine with electric mixer on medium speed until combined. Add egg yolk and beat on medium speed until combined. Add flour mixture and sour cream alternately, beating on low speed until combined. Stir in filled dates. Drop dough by rounded teaspoonfuls (1 date per cookie) onto a greased baking sheet. Bake in a 375° oven for 7 to 9 minutes or until golden brown. Remove, cool. Frost with Golden Frosting. Makes 24.
Cook squash until tender. Drain and mash. Mix with cornbread crumbs. Stir in onion. Mix well. Add eggs. Mix, then add soup. Bake in greased casserole dish or favorite pan in a 325° oven for 30 to 40 minutes.
Blend sugar, oleo and peanut butter. Roll in balls and chill until firm. Melt butterscotch chips and paraffin in double boiler. Dip balls in melted mixture and place on waxed paper to cool. May be stored in airtight container or frozen.
Combine all ingredients and shape into balls about the size of a large walnut. Arrange in flat baking pans, one layer to a pan. Bake at 350° for 1 hour.
Mix together. Pat evenly in a cookie sheet. Bake at 350° for 5 to 7 minutes.
Combine all ingredients. Drop by teaspoonfuls approximately the size of hush puppies into hot, deep oil; drain.
Boil and peel potatoes. Warm mushroom soup; add butter and chopped onions and cheese; mix. Add sour cream. Put in baking dish; dot with butter and sprinkle with crushed corn flakes. Bake 45 minutes at 350°.
In a large, heavy pot or Dutch oven, heat oil. Add meat and stir until lightly browned. Add onions and garlic. Cook about 10 minutes, stirring occasionally. Add tomato paste, tomatoes, beer, cumin, chili powder, paprika, oregano, salt, peppers, salsa, bouillon cubes and cocoa. Simmer over low heat about 2 hours, stirring occasionally. One half hour before end of cooking time, add drained beans. Serve with grated cheese sprinkled on top. Makes about 10 servings.
Pour small amount of oil in skillet. Add flour as needed and slowly brown. Add salt and pepper, then add milk. Simmer until it starts to thicken. Add tomatoes and simmer until it thickens.
Sprinkle coconut and pecans evenly over greased pan. Combine cake mix, water, oil and eggs at low speed until moistened, then beat at high speed for 2 minutes. Evenly spoon batter over coconut and pecans. In large bowl, combine confectioners sugar, margarine and cream cheese. Beat until smooth and creamy. Spoon evenly over batter. Bake at 375° in 9 x 13-inch pan for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cut into squares. Serves 12 to 15.
In large frypan, brown ground beef and onions; drain. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate biscuit dough into 10 biscuits. Pull apart each biscuit into 2 layers. Place 10 biscuit layers over bottom of ungreased 8 or 9-inch square baking pan. Combine 1/2 cup of cheese, milk and egg; mix well. Remove meat mixture from heat; stir in milk mixture. Spoon over dough. Arrange remaining biscuit layers on top. Sprinkle with 1 cup cheese. Bake at 375° for 25 to 30 minutes.
Mix juices and carbonated beverage in large punch bowl. Spoon scoop of sherbet into bowl. Serve immediately.
Cook bacon until crisp. Wash and chop broccoli. Crumble bacon; mix with broccoli, onion and walnuts.
Put first 6 ingredients, except peanut butter, in double boiler. Stir until smooth. Then add peanut butter. Mix until smooth. Pour in pan, cool and cut.
Mix well; spread on cookie sheet to desired thickness and bake at 350° for only 5 minutes.
Put all ingredients in blender; mix well. Pour into 9-inch buttered pie pan. Makes its own crust, filling and topping! Bake at 400° for 25 to 30 minutes. Like a custard.
Combine chicken, celery, almonds, lemon juice and mayonnaise. Put in 2-quart casserole dish. Sprinkle with cheese. Top with potato chips. Bake, uncovered, at 375° for 25 minutes. Makes about 8 servings.
Melt margarine. Saute onion. Add cauliflower and broth; bring to a boil. Cover; reduce heat and simmer 12 to 15 minutes. Combine milk and flour smoothly. Add to saucepan. Stir over medium heat until thickened and boils. Remove from heat. Add cheese, stirring, until melted. Add salt and pepper. 3/4 M, 1 P, 1 3/4 V, 3/4 F, 34 C. (See Trudy Priede's recipe for the "fat" version.)
Mix dry ingredients. Add onion, buttermilk and eggs. Stir in squash. Drop by teaspoon into hot, deep fat. This makes a lot of hush puppies. The recipe would be easy to halve.
Brown meat and onions, drain. Mix dressing mix and taco seasoning mixes in to meat. Then, without draining, add all of the other ingredients. Simmer 1 hour. If you can find the reduced sodium taco seasoning and the reduced sodium Hidden Valley it is very helpful because of the high sodium count in both seasonings and the chili hot beans. This is delicious served with Baked tostitos chips. (They aren't in the point count per cup serving.)
Cook cabbage in water in a large pot. Brown ground beef. I always put my onion and bell pepper in with my meat when browning. Pour beef mixture into cabbage. Add kidney beans, tomatoes and seasonings. I think it is better if you add a little red hot pepper of some type.
Preheat oven to 400°. Remove skin from chicken parts. Combine in a plastic bag the wheat germ, cornmeal and your choice of seasonings. Dip chicken parts in the low-fat milk, then shake the chicken parts, one at a time, in the bag containing the wheat germ/cornmeal mix. Re-dip the coated pieces in milk and shake again in the mixture. Bake chicken pieces on a lightly oiled cookie sheet for 25 minutes. Turn pieces over and bake for 20 minutes more.
Crumble cornbread and biscuits in large bowl. Add chopped onions, salt and pepper. Add broth; mix until the consistency of cornbread, maybe a little soupy. Cook in shallow broiling pans (2) at 400° until tops are golden brown. Will serve large family!
Fillet Northern and cut in 3/4-inch pieces. Soak in salt water (1 cup of salt to 6 cups of water) for 24 hours. Drain. Cover with white vinegar for 24 hours. Drain.
Heat 3 to 4 inches of oil in a frying pan. Place biscuit dough into hot oil. Brown and serve.
Preheat oven to 400°. Mix all dry ingredients, except fish seasoning and lemon pepper, in bowl. Spray cookie sheet with oil, 3 sprays; dip fillets in cornmeal mix. Shake off excess and place on cookie sheet. Sprinkle seasoning and pepper on both sides of fillets. Spray top of fillets with oil. Bake on lower oven rack for 25 minutes. Reduce heat to 350° after 25 minutes and bake for 10 additional minutes.
Mix all ingredients together and pour equally into three 1-quart containers. Finish filling with water. Freeze. Take out of freezer 2 hours before serving. Makes 3 gallons.
Melt margarine	and add brown sugar. Mix well. Add eggs and mix well. Add	flour, one cup at a time, mixing well after each cup. Add chocolate chips; mix well.	Add nuts, if desired, and mix well. Spread into greased 11 x 16-inch pan. Bake at 325° for 25 to 30 minutes. Cool until able to cut easily and place on plate.
In a large sealable bowl (to keep your refrigerator from reeking), combine chicken quarters, garlic, oregano, pepper, salt, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Cover and let marinate overnight in the refrigerator. (Note: The chicken must be marinated overnight to blend the flavors and to keep the chicken moist.) Preheat oven to 350°. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to an hour, basting frequently with pan juices. Chicken is done when thigh pieces pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon, transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Pass remaining pan juices in a sauceboat.
Cream butter and 1 cup powdered sugar until smooth. Grate pecans until very fine. Add flour and pecans to creamed mixture and mix just until blended. Add vanilla and blend.
Cook, drain and arrange broccoli in greased baking dish. Place chicken on top. Mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread crumbs with butter and sprinkle over cheese. Bake at 350° for 30 minutes. Serves 8.