HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream eggs, sugar and butter. Add next 4 ingredients to apples. Pour into unbaked pie shell. Bake at 350° for 50 minutes or until done.
Into large pitcher pour lemon juice, orange juice and sugar; stir to dissolve sugar. Stir in remaining ingredients. Best if made ahead of time and allowed to chill and flavors to blend. Try eating the fruit!
Bring to a boil oleo and water. Add flour and mix well. Add 4 eggs, one at a time, and mix well after each one. Spread into greased jellyroll pan. Bake at 400° for 30 minutes or until golden brown. Cool. Mix cream cheese and milk. Add vanilla pudding. Pour over crust. Top with Cool Whip. Drizzle chocolate syrup over top.
Sift flour with soda, salt, cinnamon and ginger; set aside. Cream butter and sugar; beat in eggs. Stir in molasses. Add flour mixture, alternating with milk. Cover and refrigerate for 1 hour. Drop by tablespoon onto greased cookie sheet. Bake at 375° about 10 minutes.
Make pudding according to package, using buttermilk. Fold in Cool Whip immediately. Add mandarin oranges. Refrigerate until ready to serve. Just before serving, add cookies and bananas.
Preheat oven to 350°. Cream butter; add sugar slowly, thoroughly blend. Add eggs, one at a time; blend. Add vanilla and almond extract. Mix in flour a little bit at a time. Spread 3/4 of batter in greased 13 x 9-inch glass pan. Spread pie filling (not touching edges). Add remaining batter in small drops. Use a dragging motion as batter is thick. Bake at 350° for 55 minutes or until top is light brown. Cut into small squares.
Blend cocoa and oil together. Stir in sugar, eggs and vanilla; mix well. Add flour and salt; mix well. Drop by teaspoons on a medium hot waffle iron. Bake 1 minute or until done. Frost when cool.
Combine the oat bran, brown sugar, flour, baking powder, salt and pumpkin in a large bowl. Make a well and combine the pumpkin, milk, egg whites and oil. Stir until dry ingredients are moistened. Spoon into muffin pans, which have been sprayed with Pam. Fill 2/3 full and bake at 425° for 20 minutes. Remove from pan immediately. Makes 1 dozen.
In a 350° oven, melt margarine in a 9 x 12-inch baking dish. Sprinkle in dry salad dressing mix. Spread evenly over melted margarine. Cut cleaned, dried potatoes in half lengthwise. Place cut side down in the margarine mixture. Bake approximately 50 minutes until cut sides of potatoes are crisp and golden brown.
On top of stove, cut onion in pot on top of beans. In a separate pan, brown hamburger and drain. Put in beans. Pour sauce over beans and meat. Cook until done. Cook in crock-pot 4 to 5 hours on low.
Combine the first 5 ingredients and then add to remaining ingredients except zucchini. Blend together, then stir in all grated zucchini and nuts. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Cook onion in 2 tablespoons butter until transparent. In large bowl, mix 1/2 chicken broth, onion, meats, salt, nutmeg and pepper. Beat egg whites into soft peaks. Mix lightly into meat mixture. Shape into 18 balls. Melt 3 teaspoons butter in heavy skillet, brown 9 meatballs. Remove. Add remaining 3 tablespoons butter and remaining meatballs. Remove.
In 3-quart casserole, combine macaroni, tuna and tomato. Blend and heat next 3 ingredients. Pour over macaroni mixture. Top with crumbs. Bake, uncovered, in preheated 375° oven 30 to 60 minutes. Yields 6 to 8 portions.
Layer the ingredients in a greased casserole. Top with tomato soup and enough water to cover all. Bake covered in a 350° oven for 1 hour.
Combine in large mixing bowl the boiling water and shortening. Add sugar and salt and allow to cool. Combine yeast and slightly warm water and add to first mixture. Add flour until not too stiff (usually about 7 cups).
Microwave cream cheese until soft. In a bowl, mix thoroughly the cream cheese with mayonnaise. Spread out on pizza pan; top with taco sauce, diced tomatoes, onion, green peppers and jalapenos. Scoop out with chips and enjoy.
Combine crabmeat, chopped eggs, parsley and onion. Set aside. Combine remaining ingredients and stir carefully into crabmeat mixture. Place into a 9 x 13-inch casserole dish and cover with crumbled bread crusts, if desired. Bake, uncovered, at 350° for 45 minutes, until done.
Clean out pumpkin. In large skillet saute onion in oil until tender. Crumble meat and brown. Drain drippings. Stir in soy sauce, brown sugar, mushrooms, broth and soup, bring to boil. Lower heat and simmer for 10 minutes. Add cooked rice and water chestnuts. Spoon into pumpkin shell. Bake 1 hour at 350° until pumpkin is soft.
Combine all ingredients (do not drain beans) in a 4-quart casserole. Put bacon slices across top. Bake, uncovered, in 350° for 2 1/2 to 3 hours. Makes 20 servings.
Brown pork chops in cooking oil. Pour off fat. Stir in soup, cover and cook over low heat for 30 minutes or until tender, stirring occasionally.
Mix together the hash browns, soup, cheese, sour cream and onion in a baking dish. On top, crumble Ritz crackers (approximately 1 stack). Pour on the melted butter. Bake for hour at 325°.
In large bowl, thoroughly mix all dry ingredients. In medium bowl, mix applesauce, buttermilk, butter, fruits and nuts.
Sprinkle dry jello over cottage cheese; mix well. Add pineapple and whipped topping; mix well. Place in refrigerator and chill 2 hours. Makes nine 1/2-cup servings (71 calories).
Dice and fry out salt pork. Remove browned pieces and set aside. Saute and brown chopped onion in salt pork grease, then return salt pork bits to pan. Add flour and blend well. Remove from heat when thickened. Cook diced potatoes in clam juice, then combine with onion, flour and pork mixture over low heat. Add chopped clams, cream and baby clams. Salt and pepper to taste. Remove from low heat. Do not heat again until ready to eat.
Brown meat, drain. Add tomato sauce and paste and seasonings. Cook thoroughly. Cook lasagna noodles. In pan, layer noodles, mixture and cheeses. a thin layer of each until pan is full finishing with a top layer of cheese. Bake at 350° for 20 to 40 minutes until brown on top.
Preheat oven to 350°. Mix margarine and cocoa. Add sugar, eggs and vanilla. Mix separately, then add to the flour, baking powder and salt. Add nuts, if desired.
Mix oranges, onion rings and almonds. Tear lettuce and pour salad dressing mixed with soy sauce over it. Put lettuce into salad bowls. Put first 3 items on top and serve.
Preheat oven to 350°. Combine all ingredients; mix well. Drop onto cookie sheet. Bake for 10 to 12 minutes. Cool.
Mix all ingredients; add more water if needed to make mixture moist. Drop on ungreased cookie sheet. Cook for 15 to 20 minutes at 375°. Makes about 50 balls. Serves 20.
Arrange chicken in pan and top with cheese. Pour cream of chicken soup over chicken and cheese. Sprinkle dressing over all. Drizzle melted butter over that. Cover and bake at 325° for 30 minutes. Uncover and bake another 30 minutes.
In a large pot, combine potatoes, celery, carrots, onion, water, parsley and bouillon cube. Cook over medium heat until soft (about 20 minutes). Add cheese; stir until melted. Reduce heat and add milk and eggs. Add salt and pepper to taste.
Mix Bisquick and water. Add remaining ingredients and make into a ball. Bake at 375° for 15 minutes.
Melt butter. Add the spices and mix well. Coat chicken breasts with mixture. Bake on cookie sheet at 375° for 30 to 40 minutes.
Cook noodles; drain. Cook onion in oleo. Add rest of ingredients and noodles and some cheese. Put in greased casserole and top with remaining cheese. Bake uncovered at 350° for 45 minutes.
Mix sugar, sour cream and club soda together. Add Bisquick; knead 12 times in bowl. Drop by tablespoon onto greased pan. Brush with melted butter. Bake at 375° for 16 to 18 minutes. Makes 9 to 10 biscuits.
Dissolve jello in 2 cups boiling water. Add 2 1/2 cups more cold water. Add frozen strawberries with juice. Mix together, pour 1/2 mixture into bowl and refrigerate until firm. Spread sour cream on top of firm jello. Set into refrigerator for 15 minutes. Pour other half of jello and strawberries on top of sour cream. Put back into refrigerator until firm.
Cream shortening and sugar in a large bowl. Push this mixture aside and beat the eggs lightly in same bowl. Mix 1 cup flour into the eggs and add the buttermilk; mix all the batter. Add the balance of flour (4 cups), soda and salt and mix thoroughly. Add the Raisin Bran and fold in.
In a bowl, combine the cornstarch, bouillon, water and soy sauce; set aside. Cut steak thinly across the grain, then cut slices in half; set aside. In a nonstick skillet or wok, stir fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside. Add meat; stir-fry for 4-6 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve over rice. Yield: 4 servings.
Cream sugar and margarine. Add eggs and mix well. Fold in potatoes and coconut. Add milk and mix well. Bake at 350° for 40 minutes. Check to see if done. If not, add another 10 or 15 minutes.
Mix together: butter, eggs and sugar. Add to this mixture: banana pulp, vanilla, baking powder, soda, salt, nuts and buttermilk. Mix in flour. Pour into greased pans. Bake at 350° for 30 to 35 minutes.
Place bread in bottom of a 9 X 13 casserole dish. Mix remaining ingredients and spread on top. (Do not grease the pan.) Bake for 1 hour at 350°. Note: This is a double recipe, so it can easily be divided in half.
Cook macaroni and drain. Cool. Add pineapple chunks; drain and reserve juice. Add mandarin oranges. Combine pineapple juice, sugar, lemon juice and salt. Slowly add eggs; cook over medium heat. Stir constantly until bubbly. Pour sauce over macaroni, pineapple and oranges. Chill overnight. Before serving, add bananas and sour cream.
Beat together milk and egg. Cook rice according to package. Mix with other ingredients. Put in 1 1/2-quart casserole dish. Top with cheese; bake 45 minutes at 350°, uncovered.
Mix together and chill 2 to 3 hours. Roll in ball and roll in chopped pecans. Serve with crackers.
Boil potatoes with skins on until done. Let cool, peel and slice about 1/2-inch thick. Fry in butter until brown. Remove from skillet and sprinkle with sugar and serve while hot.
Chop stems from head of broccoli. Simmer in one can chicken broth until tender. Add one can cream of mushroom, cream of chicken, or cream of celery soup. Bring to almost boiling while stirring. Add Half and Half or milk. Heat and serve. Top with grated cheddar cheese, if desired.
Preheat oven to 400 degrees. Grease a 9 X 9 baking pan. In a medium bowl using wire whisk, beat eggs, milk, green onion, butter, salt, and pepper until well blended. Pour mixture into baking pan. Sprinkle cheese and bacon evenly over the top. Bake 20 minutes or until set and golden brown. Makes 4 main dish servings.
Stir all together; boil slowly 20 minutes. May add food coloring. Yields 4 to 5 quarts.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed using an electric mixer until creamy. Beat egg into creamed mixture. Combine flour, salt and baking soda and mix into creamed mixture until just blended. Stir in chocolate chips and nuts. Drop by rounded tablespoons 3-inches apart onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crispy cookies.
Cream butter and sugar together well. Beat in egg yolks until well blended. Beat in sour cream and flavorings. Sift flour and soda together. Beat into butter mixture, 1 cup at a time, until well blended. Gently fold in stiffly beaten egg whites. Pour into greased and floured 10-inch tube pan. Bake at 300° for 1 1/2 hours, or until done.
Put cubed bread in a greased 9 x 13 baking dish and spread browned and drained sausage over bread cubes, then put cheese over top. Beat eggs with milk and dry mustard. Pour this over sausage, bread and cheese. Cover with saran wrap and refrigerate overnight. Next morning mix 1 can cream of mushroom soup with 1/2 cup of milk. Pour over other ingredients. Garnish with mushrooms and bake approximately 1-1/2 hours at 325°.
Place peaches in bottom of an 8 x 8 x 2-inch pan. Mix remaining ingredients together and pour over peaches. Mix 1 cup sugar and 1 cup cornstarch together and sift over batter. Pour 1 cup boiling water over sugar topping. Do not stir. Bake at 325° for 60 minutes. Cool slightly before serving.
Sift flour, salt and baking powder. Cut in shortening. Add water and knead. Add more flour, if necessary. Let dough stand 30 minutes before rolling. Do not let stand longer. Roll on slightly-floured board until 1/4 inch thick. Cut in diamond-shaped pieces.
Dissolve yeast in warm water; add oil, egg, sugar, buttermilk and flour. Mix well. Cover and refrigerate at least 2 hours. Bake in muffin tins or roll out and cut and bake on cookie sheet at 450° for approximately 20 minutes. Oil tops before baking. Mixture will keep two weeks in refrigerator.
Dissolve Jell-O in boiling water. Cool well. Add lemon juice and mint extract. Blend Jell-O mixture and tofu until smooth, approximately 45 seconds. Pour into pie crust; chill overnight. Top with Cool Whip and sliced kiwi or fresh strawberries.
Preheat oven to 350°. Combine all ingredients. Blend thoroughly. Bake in a covered baking dish. Bake 1 hour and 15 minutes.
Heat milk in double boiler until as hot as possible. Add salt, pepper and Schilling savor salt. Then add butter. When all are combined thoroughly, add oyster meat. Simmer 1/2 hour or until oysters surface. Skim off oysters and portion into serving bowls. Let milk mixture simmer 15 to 30 minutes longer, then ladle over oysters. Top each serving with pat of butter.
Brown ground beef with your diced onion. Mix ketchup, brown sugar, mustard, salt and pepper in a small bowl. Drain ground beef and stir in sauce mixture and beans.
In a skillet, add a little bit of oil. Brown meat. Add onion, celery, carrot, cabbage and seasonings. In another skillet, add enough oil to deep-fry. Place wrapper on counter and fill center with meat mixture. Wrap bottom and sides and roll up. Seal edge with a little water. Deep-fry until brown. Serve with sweet and sour sauce.
Preheat oven to 350°. In a bowl, combine flour, sugar, nuts and cinnamon. Mix well. Stir in butter. Transfer mixture to large baking tray. Bake for 20 minutes, stirring often. Mixture will be crumbly. Cool. In a large bowl, beat egg whites until foamy. Gradually add sugar, beating constantly until very thick. Add undrained strawberries and lemon juice. Beat at least 10 minutes, until mixture is very light and fluffy. (Mixture will fill a large bowl.) Fold in Cool Whip. Distribute half of brown sugar and nut mixture in bottom of buttered 13 x 9-inch glass dish. Carefully spread strawberry mixture over the top. Sprinkle with remaining nut mixture. Cover and freeze for at least 8 hours.
Heat broth to boiling. Add vegetables, seasoning, rice and turkey. Cover and cook slowly 15 minutes until vegetables and rice are tender. Calories per serving: approximately 170. Yields 6 servings, approximately 1 cup each.
Beat milk into cereal until smooth. Add egg yolk, well beaten. Add cinnamon, butter, sugar and raisins. Pour into baking dish. Bake in moderate oven for 45 minutes. Beat egg white until stiff; beat in powdered sugar and vanilla. Cover pudding with meringue and return to oven for 8 minutes to puff and color.
Mix and press into 9 x 13-inch pan. Melt 1/2 pound Hershey bar and spread on top.
Slice and mash boiled potatoes. Mix other ingredients with potatoes and pour into a casserole dish. Top with marshmallows and brown in oven.
Baste turkey and place breast side down on roasting rack in baking dish. Calculate total cooking time, allowing 9 to 12 minutes per pound. Divide total time in half. Microwave at High 10 minutes. Reduce power to 70°. Microwave remainder of first half of total time.
Combine all ingredients and mold into patties and refrigerate. Deep fry in Wesson oil until browned. Serves 4.
Preheat oven to 400°. Spray 8 x 8 x 2-inch pan with cooking spray. Drain pineapple; reserve juice. Sprinkle brown sugar on bottom. Top with even layer of pineapple. Slice cherries in half and arrange cut side up in pan. In bowl, combine flour, baking powder and salt and set aside. In second bowl, mix applesauce, sugar, pineapple juice and eggs (whites or whole). Add flour mixture and mix just to blend. Gently pour batter onto pineapple layer in pan. Do not mix. Bake for 30 to 40 minutes, or until tester inserted comes out clean. Remove from oven, allow to cool 10 minutes. Invert cake onto serving dish and cool completely before serving.
Cream butter and sugar. Alternate eggs and flour, saving 1 cup flour to dredge fruit. Add fruits and nuts. Add baking powder to flour. Mix in flavoring. Pour into greased and floured tube pan. Preheat oven to 300°. Test after 1 hour. Cool before removing from pan.
Drain pineapple into a small saucepan. Add apples, nuts and cheese to pineapple. Mix well. Add sugar, flour and egg to pineapple juice in saucepan. Mix well and cook on medium heat until thick and clear. Pour over fruit mixture. Mix well. Cover and refrigerate. Best if refrigerated overnight.
Cut cauliflower and onions up in a bowl. Add Miracle Whip and French dressing. Mix and chill until ready to serve.
Cook pudding mix according to directions on low flame. Pour into pie shell and chill for 2 to 3 hours. When ready to serve, fill in top of pudding pie with Cool Whip. Garnish with chocolate shreddings. Serve and enjoy. Quick and easy.
Put rice and seasoning package in 8-inch casserole. Mix soup, water, chestnuts, peas and carrots. Mix into rice. Push chicken pieces under rice mixture. Cover. Bake at 350° for 50 minutes.
Brown ground beef. Put refried beans (1/2 can) in with beef and cook for 5 minutes. Spread out tortillas and spread a thin coat of sour cream on each. Put ground beef mixture in shells and roll up. Put in casserole dish. Spread chili over top, then sprinkle with chopped onion, cheese and pepper. Bake at 350° for 20 minutes.
Cut meat into thin long strips, approximately 3-inches. Cut peppers and onion into strips also. Take 2 tablespoons olive oil and place in skillet or wok. Heat on medium to high heat. Place in meat and seasonings. When brown add in peppers and onion. Cover with lid until vegetables are tender.
Combine ingredients. Add 1/4 cup boiling water. Beat to stiff peaks at least 4 to 5 minutes. Great for angel food cake!
Melt oleo; add to cake mix and egg. Mix well. Press into oblong cake pan. Mix powdered sugar, eggs, vanilla and cream cheese. Beat until fluffy. Pour over cake batter. Bake at 350° for 25 to 35 minutes or until top is lightly brown.
Saute finely chopped garlic in saucepan with oil, add olives, tuna crumbled and chopped parsley. Cover saucepan and cook 3 minutes. Add tomatoes, mashed. Add salt and pepper. Simmer slowly for 40 minutes. Cook macaroni in boiling salted water for about 8 minutes or to desired taste. Drain, pour sauce over macaroni and serve.
In mixing bowl, cream together butter or margarine and sugar. Add milk and vanilla or rum flavoring. Blend. Stir in flour, chopped cherries and chopped pecans.
Dissolve jello in boiling water; add salt, catsup and vinegar. Blend well. Refrigerate until partially set; add remaining ingredients. Pour into individual molds or a 9-inch square pan until set. Delicious served with hot rolls and a fruit and cottage cheese salad.
Sift together dry ingredients and add oil, eggs and carrots. Mix well. Bake in three 8-inch pans at 350° for about 25 minutes.
Boil macaroni in salted water until tender; do not overcook. Remove from heat and drain; wash in cold water until cool. Mix with remaining ingredients in a large covered bowl. Add a little of the sweet pickle juice. Place in refrigerator, stirring occasionally. This is better if made the day before.
Combine water, onion soup mix and potatoes. Cool to lukewarm. Add yeast; stir in rye flour, milk, sugar, caraway seed, oil and egg. Beat 2 minutes with mixer. Add 2 1/4 to 2 1/2 cups of white flour to make stiff dough, beating well by hand. Cover and let rest 30 minutes. Toss on floured surface until no longer sticky. Roll out 1/2 inch thick. Cut with 3-inch round cookie cutter or tuna fish can. Place on cookie sheets, well-greased and sprinkled with cornmeal. Let rise until light and doubled. Bake at 375° for 20 to 25 minutes until light golden brown.
Cut cheese slices into triangles. Top each cracker with cheeses, peppers and olives. Broil until cheese begins to melt. Makes 32 appetizers.
Mix ingredients; shape into meat loaf. Bake at 350° for 1 hour in covered dish.
Put chicken parts in large baking dish. Mix salad dressing, soup mix and apricot preserves together. Use water to rinse jars and mix in. Pour mix over chicken. Cover with foil. Bake for 1 hour at 350°. Uncover. Add pineapple and green pepper for garnish. Bake, uncovered, 1/2 hour more. Serve. Good with rice.
Mix Crisco, sugar and salt in 1 cup boiling water. Stir until all is dissolved. Add yeast to 1 cup lukewarm water in large mixing bowl. Stir until it dissolves. Add eggs and 6 cups flour alternating with other mixtures. Beat well. Cover and let rise until double in bulk. Roll out and cut into small squares. Dip in melted butter and layer in tube pan. Let rise to top. Bake 1 hour at 350°.
Cream together Parmesan, mayonnaise and sugar; pour over chopped veggies and bacon.
Pour boiling water over tea bags and steep. Add sugar, limeade, lemonade and enough water to make 1 gallon. Strain before serving.
In mixer bowl, cream together sugar and cream cheese until light and fluffy. Beat in mashed bananas and eggs. Add biscuit mix and fold in pecans. Pour into greased and floured loaf pan. Bake in a 350° oven for 1 hour, or until golden brown.
Boil in water the meat, potatoes and carrots until done. Save the water. Drain the peas and corn. In a big bowl, combine meat, potatoes, carrots, peas and corn. Make sure the meat is crumbly. Potatoes will be like mashed potatoes and carrots will be soft. Put one pie crust into pie pan. Put in meat stuffing; mash down after all the meat stuffing is in and put other pie crust on top. Crimp edges to seal in meat. Do not make slits in top. Bake 1 hour at 375° or until pie crust is golden brown.
Put 1 tablespoon oil and chicken in skillet to let chicken thaw. Add dry sauce mix. Add 1/2 cup water. Add salsa. Add sour cream. Microwave wraps. Fill wraps with sauce made. Put in baking pan; sprinkle cheese on top. Bake 10 to 15 minutes at 350°.
Finely shred the head of cabbage. Add the mayonnaise and sprinkle with pepper. Combine the vinegar, sugar and a sprinkle of salt. Pour over cabbage and mix. Let stand all day or all night to marinate. Keep refrigerated.
In a bowl mix all cake ingredients and place in 9 x 13-inch pan; bake at 350° for 30 to 45 minutes, until toothpick comes out clean.
In a 3-quart casserole, combine tomato sauce and salad dressing mix. Stir in beef, parsnips, potatoes and onions. Cover and bake at 325° for 45 minutes. Stir in the green peppers and celery. Cover and bake another 50 to 60 minutes or until meat and vegetables are tender. Stir well before serving.
Cook rhubarb and sugar until a sauce. Add jello. Mix in and stir, then pour into jars.
Cut each biscuit into quarters. Mix the granulated sugar and cinnamon together. Coat each biscuit piece with this mixture; set aside. Melt the margarine; add brown sugar and mix well. Spray a Bundt pan with vegetable spray and layer biscuits, pecans and brown sugar mixture in the pan. Pour remaining brown sugar mixture over the top. Bake at 350° for 45 minutes. Makes 12 servings.
Cook rice until done. When done, add 1 1/2 cups sugar while warm for dissolving. Cool rice and add 1 can crushed pineapple. Be sure to drain pineapple, because the juice will curdle Cool Whip. Add Cool Whip and marshmallows to rice and pineapple. May need more Cool Whip if rice texture is too thick. Mix in walnuts and chunks of pineapple (optional). Place candied cherries on top.