HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in blender or processor on high speed 30 seconds. Pour into 1 1/2-quart casserole (ungreased). Place in pan of water. Water should come about halfway up the outside of the casserole. Bake at 350° for 1 hour and 10 minutes, or until knife comes out clean. Serve at once. Serves 6.
Cream together shortening and sugar. Add eggs. Sift together dry ingredients and stir into shortening, sugar and egg mixture. Chill dough and roll into balls size of walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Bake about 2 inches apart on ungreased baking sheet. Bake at 400° about 8 to 10 minutes. Makes 5 dozen cookies that travel well and stand up to any competition.
Cook first 3 ingredients and let cool until lukewarm. Add sugars, salt and yeast. Add flour and knead well. Let rise until double. Form rolls and let rise approximately 25 minutes and bake 25 to 30 minutes at 350°. Soak tops with butter after removal from oven.
Set oven at 400°. Sprinkle blueberries with a small amount of flour. Sift all dry ingredients. Beat egg with a wire whisk; add sugar and beat until smooth. Add butter and milk and mix well. Add this mixture to the flour mixture. Fold the flour in, then add the blueberries. Drop by spoonfuls into a buttered muffin tin and bake for 15 to 20 minutes. Makes 12 large muffins or up to 24 small muffins.
Melt butter. Add onion and saut until soft, not golden brown. Stir in rice and saut until all rice is coated, about 2 minutes. Add stock and wine; bring to a boil. Cover and reduce to low. Simmer, stirring occasionally, until rice is tender, but firm to the bite and most liquid has been absorbed, about 20 minutes.
Pour oil in a large saucepan. Stir-fry potato, onion, tomato and jalapeno. Add water, bouillon, salt and pepper. Bring to a boil; stir in cheese half through cooking. Soup is done when potatoes are tender.
In a skillet in hot margarine, cook garlic 2 minutes, stirring constantly. Stir in soup, milk, cheeses and onion. Add chicken and broccoli. Cook over low heat for 5 minutes, stirring often. Toss with fettuccine and serve.
Mix until crumbly. Press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Grease a 13 x 9 x 2-inch pan. Mix all ingredients; add zucchini. Mix again. Spread in pan. Bake at 350° for 30 minutes or until brown.
One day ahead make Kool-Aid and put in small round cups; freeze. Day to be used, mix all together in large bowl and serve.
Brown meat; add all other ingredients except potatoes and cook 45 minutes, then add potatoes and cook 10 minutes more, until potatoes are done.
Combine cream cheese, sour cream, onion, peppers, lemon juice and hot sauce; mix well. Spread thin layer of mixture over individual tortilla shells and roll up. Secure with toothpick and refrigerate until right before serving. Cut into bite-size pieces and secure with toothpick. Arrange on plate and serve with bowl of picante sauce.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan.
Cook rice and set aside. Brown sausage and drain. Cut up onion and chop celery; add instant chicken noodle soup, water and mushrooms. Stir in the sausage and rice. Place in large casserole dish and bake at 350° for 45 minutes or until brown. Can top with Ritz cracker crumbs before baking.
Preheat oven to 375°. Combine flour, sugar, baking powder, cinnamon and salt. Combine egg, milk and oil and stir into dry ingredients until just moistened. Fold in apples and raisins. Pour batter into prepared muffin pan and then make Topping.
Mix zucchini, onion, salt, basil and pepper in a 1-quart casserole dish. Cover with waxed paper and microwave on High until zucchini is tender-crisp, 1 to 1 1/2 minutes; stir. Place tomato slices on zucchini. Mix sour cream and cheese; spread over tomato slices. Sprinkle with dried basil. Cover with waxed paper and microwave on Medium-low (40%) until tomato slices are warm, 1 1/2 to 2 minutes. Sprinkle with additional Parmesan cheese, if desired.
Combine sugar, margarine and Karo syrup. Bring to boil over medium heat, stirring constantly. Continue boiling, stirring occasionally, about 10 to 15 minutes or until mixture turns light caramel color (290°); stir in vanilla. Pour syrup over popped corn and nuts on baking sheet; toss with two large spoons until popcorn and nuts are coated. Spread out to dry. Break apart and store in tightly covered container. Makes about 1 pound.
Leave egg whites at room temperature. Sift powdered sugar and flour together 3 times. In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on medium until soft peaks form. Gradually add sugar, beating until stiff peaks form. Sift 1/4 of flour mixture over egg whites. Fold in gently. Repeat, folding remaining flour mixture. Pour into ungreased tube pan. Bake on lowest rack at 350° for 40 to 45 minutes (until top springs back). Remove from oven and immediately invert pan (turn upside down on small neck bottle to cool). Cool thoroughly. Loosen side of cake from pan and remove.
Place all of the lettuce on the bottom of a large salad bowl. Place a layer of all the green peppers on top of the lettuce, followed by all the onions and all the peas.
Mix and chill all ingredients 2 or more hours. Cut off top of large round French bread. Hollow out, cutting bread into cubes or chunks for dipping. Fill hollowed out bread with spinach dip. Surround with cut up bread or veggies.
Cream butter and sugar. Add eggs and remaining ingredients. Pour in 9 x 13-inch pan.
Mix milk, sugar, salt and shortening. Dissolve yeast in warm water; stir in egg. Add to milk mixture. Add flour. Stir until well blended. Makes 2 crusts.
Preheat oven to 350°. Melt chocolate and butter over medium-low heat in saucepan. Stir in remaining ingredients, mixing well. Pour into greased 9 x 9-inch Pyrex dish. Bake 20 to 30 minutes according to desired moistness.
Cut up potatoes; dice up onion, celery and garlic. Saute onion, celery and garlic in butter/margarine. Add potatoes and just enough water to cover potatoes. Add parsley, bay leaves and basil. Cook on low heat until potatoes are soft enough to mash. Remove from stove and cream potatoes; thin with Carnation cream and milk (add more if needed). Salt and pepper to taste.
Preheat oven to 225°. Beat egg white with 1 tablespoon water. Mix the 3 dry ingredients. Roll nuts in mixture and spread on cookie sheet. Bake for 1 hour, stirring every 15 minutes. Let cool and store in refrigerator.
Melt butter; add flour and blend. Add milk and cook over low heat until thick, stirring constantly. Add 1/4 teaspoon salt.
Mix and knead together the flour, oil, water and salt. Press evenly into pizza pan or cookie sheet. Bake crust for about 15 minutes before placing ingredients on top.
Break Oreos into crumbs. Cream together sugar, butter and cream cheese. Add pudding, milk and Cool Whip. Blend until creamy. Add all but 1 cup Oreos. Spoon into cups. Top with Oreo cookie dirt.
In a heavy Dutch oven or casserole, brown meat on all sides in oil. Sprinkle with garlic after browning. Add sliced carrots and onions to pan. Place around meat. Add beef broth. Cover with lid. Cook meat in oven at 325° for about 1 1/2 hours or until meat is tender. Remove meat and place on a platter. Lift onions and carrots onto meat. Cover. Keep warm. Strain remaining juices from pan. Pour into small saucepan. Heat to boiling. Simmer until reduced to half the original volume. Add salt to taste. Whisk in mustard and whisk constantly until sauce is heated through. Slice meat. Serve with sauce or your favorite gravy. Makes four servings.
Lay cut-up chicken in a 9 x 13-inch pan. Heat soups, rice and milk together. Pour over chicken. Sprinkle dry onion soup on top. Cover tightly with aluminum foil. Bake at 325° for 2 hours and 15 minutes.
Brown onions in a little oil. Place onions in a mixing bowl and add meat, bread crumbs, eggs and seasonings. Blend well and shape into desired size. Roll lightly in flour and fry in very hot oil.
Put all ingredients into bowl and beat the tar out of it. Bake at 350° for 30 minutes.
Cream oil and margarine until smooth. Add vanilla and almond extract. Add powdered sugar and regular sugar. Beat in eggs. Add flour, soda, cream of tartar and salt. Drop by teaspoon on ungreased cookie sheet. Press down with bottom of glass which has been dipped in sugar. Bake at 325° for 10 to 15 minutes.
Combine hamburger, mango, onions and oil; cook until well done. Add tomatoes, corn, chili powder and salt. Prepare cornbread mix as directed on package. Mix into above mixture. Bake at 400° for 45 minutes in a 9 x 13-inch pan.
Cut up fruit in a bowl. In another bowl, beat 4 egg yolks and milk. Pour into double boiler and cook, stirring constantly until thickened. Stir in marshmallows and cool in refrigerator for 30 minutes.
Mix dry ingredients; stir in hot water until dissolved. Pour in milk and stir. Cook on high, stirring constantly until thickened.
Combine all ingredients except soup. Roll into balls, then roll in flour and fry until brown. Put into baking dish. Combine soup and 1/2 can to 1 can of water; pour over meatballs. Bake at 375° for 20 to 40 minutes or until gravy forms.
Boil for 2 minutes and simmer for 20 minutes. Serve hot.
In large skillet, heat oil. Stir in garlic, bay leaves and Tabasco. When garlic sizzles, add shrimp and parsley, stirring constantly, until shrimp are pink, about 3 minutes. Sprinkle with salt. Serve with pasta or rice and French bread.
Mix all ingredients together and bake in a 9 x 13-inch greased and floured pan at 350° for 40 to 45 minutes.
You will also need 12 popsicle molds or 12 paper cups (3 ounces each) and 12 popsicle sticks.
Mix chicken, vegetables and cream of chicken soup. Pour into one pie crust. Invert other pie crust on top. Bake for temperature and time limit on pie crust.
Mix flour, sugar and shortening together. Add vanilla and milk; beat vigorously 200 strokes or two minutes, scraping bowl frequently. Add egg whites and continue beating two more minutes, scraping bowl often. Batter will be thin. Bake in 2 (8-inch) greased and floured cake pans at 350° for 30 to 35 minutes. Cover with favorite icing and enjoy.
Combine all ingredients well. Serve on toasted bread or crackers. Yields 1 2/3 cups.
Boil your kolbassi 10 to 15 minutes. Cool so you can handle and slice very thin. Mix your sugar, ketchup and water. Pour over kolbassi and bake at 325° for 35 minutes. You can also use for chipped, chopped ham.
Layer vegetables and meat in a casserole. Dissolve bouillon cube in 1/2 cup water and juice from peas. Pour over meat. Bake uncovered at 300° for 1 1/2 hours.
Prepare, bake and cool cake following package directions in 13 x 9 x 2-inch pan. Split cake in half horizontally. Combine lemonade concentrate and condensed milk in medium bowl; fold in whipped topping. Add yellow coloring, if desired.
Set oven to 425°. In medium bowl combine dry ingredients. Toss in blueberries. Pour in pie crust. Cut up 2 tablespoons butter into small pieces and dot all over pie. Squeeze fresh lemon juice over pie. Put on top crust. Cut slits and sprinkle or dust top crust with sugar. Cover crust edges with tinfoil and remove last 15 minutes of baking to prevent overbrowning. Bake 45 to 50 minutes.
Thaw bread and let rise. Roll into rectangle shape. Layer sausage, onion, pepper and cheese. Fold over ends; roll and seal. Let rise until double in size on greased baking sheet. Brush top with beaten egg yolk. Bake at 350° for about 30 minutes.
Cream in large bowl the sugars, cooking oil, eggs and vanilla. Thoroughly mix in remaining ingredients. Drop by spoonfuls onto ungreased cookie sheets and bake in 350° oven for 10 to 12 minutes.
Mix well. Bake in greased casserole at 350° for 1 hour. Stir once when cheese and butter melt.
Combine dry ingredients. Add oil and pumpkin; mix well. Add 3/4 cup chopped nuts. Bake 1 hour. Makes 2 (5 1/2 x 9 1/2-inch) or 3 loaf pans.
Cook bacon until crisp. Remove bacon and discard all but 2 tablespoons of drippings. Saute onion in drippings until tender. Crumble bacon and add with mushrooms to skillet. Set aside. Then, combine ground beef, sausage, cheese, pepper, garlic powder and steak sauce. Shape into 16 patties. Divide bacon mixture and place on top of 8 of the patties.
Melt butter. Add soy sauce and brown sugar. Mix well. Cool. Cover chicken with marinade. Refrigerate 8 hours or overnight, being sure all pieces are well covered. Bake at 350° for 1 hour in marinade. Grill to brown, brushing chicken with marinade.
Cut each biscuit into quarters and place in a 13 x 9 pan. Place meat on top of biscuits and pour pizza sauce over meat. Put on toppings and sprinkle cheese on top. Bake at 400 degrees for 20 minutes or until biscuits are cooked through. Take out pieces with fork.
Salt and pepper chicken pieces. Fry in butter or margarine until lightly browned. Cook in pressure cooker 20 minutes or in a slow cooker overnight on low. Add 1/4 cup catsup and 1/2 cup water, Worcestershire sauce and vinegar to chicken in cooker.
Bring chicken broth to a boil. Add vegetables and simmer until tender. Blend flour with milk. Stir into broth mixture. Cook and stir over medium heat until slightly thickened. Stir in chicken, poultry seasoning, salt and pepper. Spoon into a 10-inch casserole. Place crust over filling in casserole. Seal edges. Make slits in crust. Bake at 425° for 30 to 35 minutes until crust is golden.
Layer ingredients in a greased 2-quart casserole, ending with crackers. Drizzle with melted butter over all. Bake at 350° for 30 minutes.
Brown hamburger meat and drain. Add tomato sauce, paste and ragu sauce. Simmer for one hour. Cook noodles as directed on package. Lay noodles in an oblong dish. Layer noodles, sauce mixture, cheese and sour cream. Bake at 350 degrees until cheese is melted.
Peel potatoes and cut into 1/2 inch thick strips. Preheat oven to 400°. Coat a large baking sheet with cooking spray. Arrange potatoes on prepared baking sheet and season to taste with salt and pepper. Bake until golden brown and fork-tender, about 40 minutes. Move potatoes so that they are closer together on baking sheet; top with cheese. Bake until cheese melts, about 5 minutes more.
Cook onions in butter until tender. Stir in rice, soup and broccoli. Put in a buttered shallow 1 1/2-quart baking dish. Bake at 350° for 30 minutes. Sprinkle cheese on top. Put back in oven until melted.
Brown beef and drain. Simmer all ingredients together in large pot for 5 hours. Serve over cooked spaghetti noodles.
Cream shortening and sugar well. Add soda dissolved in vinegar. Add flour gradually to make a stiff batter that can be rolled very thin. Cut out and bake in a moderate oven until brown, about 8 minutes.
Cook broccoli as directed. Mix eggs, pimentos, cheese, mayonnaise and soup together. Place layer of broccoli, layer of sauce and layer of bread crumbs. Repeat. Put pats of butter on top. Bake about 20 minutes in 350° oven.
Melt marshmallows in top of double boiler with strawberry juice; cool. Add strawberries and pineapple. Blend cream cheese until creamy. Add salad dressing and whipped cream; combine with strawberry mixture. Pour into dish and freeze until firm. Cut into squares and arrange on lettuce leaves. Top with whipped cream and a whole frozen strawberry. Makes 6 servings.
Mix water, salt, pepper and cheese. After cheese has melted, add cream and cornstarch mixture. Then add broccoli.
In a large electric skillet fry bacon until crisp. Set bacon aside. Fry eggs on both sides in bacon drippings left in skillet. Shred egg and set aside. Brown onion and rice in bacon grease. Add shrimp and remaining ingredients; stir well until thoroughly heated, about 8 to 10 minutes. Stir in broken pieces of bacon and shredded egg. Serves about 6.
Wash chicken; drain. Sprinkle both sides of chicken with seasoned salt. Coat with cracker crumbs and put in covered casserole dish. Bake on High for 25 minutes.
Dissolve yeast in warm water for 10 minutes. Combine shortening, sugar and salt in mixing bowl. Add hot milk and stir to soften shortening. Let cool to lukewarm; add egg and dissolved yeast and beat with electric beater. Gradually beat in flour, 1 cup at a time, until dough is soft. Grease a 3-quart size bowl; place roll in and grease. Roll top. Cover with clean cloth. Set in a warm place to rise for 1 1/2 hours. Pinch off into small balls. Place in greased muffin tins. Cover; let rise for 1 hour. Brush tops with melted butter. Bake at 400° for 12 to 15 minutes.
Mix all of the ingredients together. Garnish with chopped nuts. May add cottage cheese, coconut or marshmallows. Chill.
Stir ground beef in pan until browned. Drain off excess fat. Add chili, onion, catsup to taste, salt and pepper to taste. Serve on hamburger buns.
Mix as any cookies but shape into rolls. Let stand overnight in refrigerator. Slice and bake at 375° for 8 to 10 minutes.
Melt chips into top of double boiler. Add Eagle Brand milk, coconut and nuts. Mix well. Pour into graham cracker crust and chill until firm.
Combine first three ingredients. Bring to a boil, stirring constantly. Remove from heat. Stir in cereal and fruit. (I put the cereal and raisins in a big bowl and pour the heated mixture over them.) Press into 9 x 13 pan that has been sprayed with Pam or buttered.
Mix ingredients together in above order. Drop by teaspoons on lightly greased cookie sheets. Bake at 350° for 12-15 minutes or until lightly brown. Frost with vanilla or cream frosting.
Drain and quarter beets. Slice scallions. In medium bowl, stir together vinegar, ginger, garlic, lemon zest and juice, honey, salt and pepper until salt dissolves. Gradually beat in oil until mixture thickens. In large bowl, combine lettuce greens with half of dressing. Transfer to platter. In same bowl, combine beets, scallions and remaining dressing. Serve over greens.
Soak limas overnight. Cook until tender. Cook pepper and onion in butter for few minutes. Thoroughly blend in flour; add tomatoes gradually and cook until thick, stirring constantly. Add seasoning. Pour over limas and cook 15 minutes.
Mix the flour, salt and sugar. Add eggs and pineapple. Pour into greased casserole dish. Cover with cubes of bread and top with margarine. Bake at 400° for 45 minutes. Makes 4 to 6 servings.
Mix shortening, sugar and pumpkin well. Add egg and mix well. Add the remaining ingredients; mix well. Spoon onto cookie sheet (sprayed with Pam). Bake at 375° for 10 minutes. Place on wire rack to cool, then ice each cookie with icing.
Place strips of steak in pot. Add onions, celery and mushrooms. In a small bowl, combine dressing, sour cream mix, water, Worcestershire sauce and mushroom liquid. Pour over mixture in pot. Cover pot. Simmer at medium setting for 5 to 6 hours. Keep warm on low setting. Serve over noodles. Makes 6 to 8 servings.
Cook potatoes in skin. Peel and shred coarsely. Combine in a saucepan the cheese and 1/4 cup butter. Stir until melted. Blend sour cream or milk, onion and seasoning. Fold in potatoes and pour into a greased 2-quart casserole. Dot with butter and sprinkle paprika over top. Bake at 350° for 30 minutes. Serves 6.
Cook sausage; drain grease. Spread bread cubes in buttered pan (13 x 9 x 2-inches). Top with sausage and cheese. Combine eggs, milk and seasonings. Beat well and pour over sausage and cheese. Cover with foil and refrigerate overnight. Remove foil and bake at 350° for 30 to 40 minutes.
Spread coconut in bottom of 9 x 13-inch pan, lightly greased. Spread pecans over coconut. Mix cake mix as directed on box and pour over pecans. Mix together powdered sugar, cream cheese and butter. Drop spoonfuls over cake mix. Bake 50 to 60 minutes at 350°.
Soften gelatin in water for 5 minutes. Beat egg yolks. Add 1/2 cup sugar, pumpkin, salt, spices and milk. Cook over low heat, stirring constantly, until thickens. Add gelatin to mixture; stir until dissolved. Cool. When mixture begins to thicken, beat egg whites until almost stiff. Beat in remaining sugar, 1 tablespoon at a time. Fold gently the pumpkin and egg mixture together. Pour into cooked pie shell until firm from chilling in the refrigerator. Makes 1 pie.
Soften margarine; add rest of ingredients. Spread mixture on both sides of rolls. Put ham and cheese on rolls. Warm at 350° for 10 minutes or until cheese is melted.
Pour all ingredients onto cutting board. Mix well with hands. Roll into 2 separate dough balls. Cut each dough ball into 1-inch sections. Roll each 1-inch section into a coil. Cut each coil into 1/2-inch balls. Roll each ball on the tip of a fork to decorate. Lay each decorated noodle on a piece of wax paper. Place in freezer until frozen. Once frozen, boil until noodles float to top.
Cover chicken breasts with mustard and dip in bread crumbs to coat. Put in pan to fit. Pour white wine in pan around chicken, about 1/2-inch deep. Cut tomatoes in half and squeeze out seeds, then cut tomatoes in small pieces and add to chicken in pan. Sprinkle with salt, pepper and thyme. Cook at 350° for 1 hour. Remove chicken from pan and keep warm. Add 1 chicken bouillon cube to cup of boiling water and dissolve. Add flour to pan juices to thicken, then bouillon to make gravy. Serve with rice.
Soak gelatin in cold water. Separate eggs. Beat yolks slightly; add 3/4 cup sugar, pumpkin, milk, salt and spices. Put in double boiler and cook and stir until mixture thickens. Stir in soaked gelatin until it is dissolved. Cool. Whip egg whites with 1/3 teaspoon salt until stiff, beating in the remainder (3/4 cup) sugar. When pumpkin begins to set, fold in egg white mixture. Fill pie crust. Chill. Serve with whipped cream.
Combine brown sugar, water and cream of tartar in heavy 2-quart saucepan. Cook, over medium heat, stirring often, until mixture begins to boil and sugar dissolves. Continue cooking and stirring often, until mixture reaches soft ball stage (240° on candy thermometer). Remove from heat. Add coffee granules, stirring until dissolved.
Combine ingredients. Wash and cut chicken wings. Soak overnight in sauce in large Ziploc bag. Place broiler rack 7 inches from heat. Broil for 10 minutes on each side. After browned, turn oven down to 350° and bake for 10 to 15 minutes or until done.
Cream the soft butter with the sugar. Add the eggs. Dust a little flour over fruits and nuts. Leave fruits and nuts uncut, except pineapple. Add flour. Bake in greased tube pans lined with brown paper for 3 hours at 275°. This makes 10 pounds of cake or enough for two 10-inch pans. Leave cakes out 2 or 3 days before storing. Baste occasionally with additional brandy or sherry. Store in covered containers. Keeps well for months.
Melt chocolate and oleo in heavy pan, then add butter flavoring and nuts. Stir until nuts are well coated. Mix sugar, flour, eggs and vanilla together. Stir only until blended; do not beat. Add to chocolate mixture, put in cupcake pan and bake at 325° for 35 minutes.
Brown chops quickly on both sides in small amount of oil. Pour off excess fat and return to pan. Pour soup and milk mixture over pork chops with sliced onions. Cover and cook over very low heat for about 5 minutes or until chops are tender.
Combine cabbage, peppers, onion and sugar and stir and chill for 2 hours. Bring vinegar, oil, salt and poppy seed to a boil. Stir until salt dissolves. Pour over cabbage mixture. Stir gently; cover and chill for at least 2 hours.
Butter 13 x 8 x 1 3/4-inch Pyrex dish. Pour and spread uncooked rice; add hot water and salt. Place chicken pieces over rice; dot with margarine. Sprinkle with paprika; cover with soup and sprinkle with almonds. Cover tightly with foil and bake at 250° for 4 hours.
Cut apples in quarters. Wrap in crescent rolls, starting at large end first. Place in baking dish. Mix orange juice, sugar and margarine together. Pour over wrapped apples. Bake at 350° until brown. Baste several times while baking.
Mix all of the ingredients in blender or mixer. Freeze in muffin cups or liners. (I use Dixie cups.) May be served on lettuce leaves. Serves 24.
Mix milk, corn bread mix and sugar. Set aside. Brown beef and onion. Add soup, water and seasonings. Mix and simmer for 15 minutes. Pour into large skillet or 9-inch baking dish. Top with corn bread batter and bake at 350° for 18 to 20 minutes. Yields 4 generous servings.