HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut butter into sugar; add eggs one at a time, mixing well after each addition. Blend in vanilla and milk. Sift together dry ingredients; add nuts. Combine with first mixture. Stir in apples. Pour into greased 9 x 5 x 3-inch pan or 2 small loaf pans. Bake in slow oven (325°) for about 1 hour. Makes 1 large or 2 small loaves.
Pour 1/2 inch cooking oil in pan and heat until hot. Roll chicken in flour, salt and pepper. Place in oil and keep turning until both sides are brown. Cover and cook on low heat for 20 to 25 minutes.
Mix eggs, margarine and sour cream. Add rest of ingredients. Pour into 8 x 8-inch casserole dish. Bake at 350° for 50 to 60 minutes.
Boil 2 cups water. Add two packages of jello. Fold in strawberries, nuts, pineapple and mashed bananas. Mix together well. Pour into 9 x 13-inch pan and chill. Ready to serve in a few hours.
Place brisket, fat side up, in a large pan. Mix remaining ingredients and pour over meat. Cover tightly and bake at 300° for 5 hours. Refrigerate overnight. Remove beef and slice thinly. Arrange in loaf cake pan or roaster. Remove fat from gravy and pour over beef. Cover tightly and heat at 350° for 45 minutes.
Combine syrup, sugar, and salt. Bring to a full boil. Remove from heat; add peanut butter, chocolate chips, and vanilla. Stir in peanut butter until well blended. Mix in cereal. Press in buttered 9-inch x 13-inch pan and cut into squares.
In top of double boiler, stir together the syrup, egg yolks, milk and flour. Cook over hot water until thick and smooth, stirring frequently. Remove from heat. Beat in butter. Cool. Preheat oven to 350°. Beat egg whites until stiff for meringue. Gradually add sugar. Pour custard mixture in pie shell. Cover with the meringue. Bake until meringue is lightly browned, approximately 12 minutes.
Mix sour cream, Hidden Valley Ranch mix and mayonnaise. Add the cauliflower, carrots and broccoli. Let set for 6 hours.
Cream butter and sugar. Add eggs. Add next 6 items and beat about 2 minutes. Fold in nuts. Bake in greased and floured angel food cake pan for 2 hours at 300°. Makes about 5 pounds.
Cook onions, carrots and celery in salted water. Add hamburger, lima beans, tomatoes, catsup, vinegar, mustard and salt and pepper to taste. Pour into casserole. Bake at 325° for one hour.
Mix all ingredients together. Store in closed container. Put 2 teaspoons heaping mixture to 1 cup hot water. Mix as needed.
Beat eggs and sugar together until sugar is dissolved. Add oil and grated zucchini. In a separate bowl mix together flour, salt, soda, cinnamon and baking powder. Then add to the first mixture. Bake in 2 oiled loaf pans for 1 hour at 325°. Tasty!
Rub roast with both salts and pepper. Marinate in remaining ingredients overnight. Bake at 300° slow oven for 2 1/2 hours depending on size of roast.
Boil chicken breasts until tender; cut into small pieces. Break broccoli into flowerets; boil until tender. Put chicken in a lightly greased casserole dish. Arrange broccoli over chicken. Mix mayonnaise and lemon juice; add soup. Pour mixture over the chicken and broccoli. Sprinkle salt and pepper over according to taste. Sprinkle grated cheese over top. Bake at 350° for 30 minutes or until bubbly.
Mix all ingredients in crock-pot slow cooker. Cook 4 hours on low or until rice is done.
Beat eggs until foamy. Gradually add sugar. Beat until thick. Stir in remaining ingredients; blend well. Pour into pie shell. Bake in preheated oven at 350° about 45 minutes or until center of pie is firm. Cool. Garnish with sweetened whipped cream and pecan halves.
Brown meat slowly in skillet with oil about 24 minutes. Add onions and garlic last few minutes. Season with salt and pepper. Dissolve bouillon cube in hot water and add to meat. Cover and simmer until meat is almost tender, about 20 to 25 minutes. Add tomatoes and green pepper and cook 10 minutes longer.
Blend all ingredients together until very well blended. Cover and chill for several hours. Mound on pretty serving dish. Garnish with parsley sprigs. Have at room temperature to serve, otherwise keep refrigerated. Serve as spread on crackers or rye bread.
Mix all ingredients together, except cheese. Layer 1/3 of meat in bottom of loaf pan. Put 1/2 of cheese over meat. Layer another 1/3 of meat. Cover with remaining cheese. Top all with last 1/3 of meat. Bake at 350° for 1 1/2 hours or until done.
Cream sugar, Crisco oil and vanilla. Add eggs one at a time. Cream well after each addition. Stir dry ingredients and add to mixture, mixing well. Bake in a well greased pan in a 350° oven for 1 hour and 15 minutes.
Melt butter (1/2) and add green peppers and ham and cook for 5 minutes. Drain pineapple. Keep liquid, cut up in bite size pieces. Mix liquid and next 6 ingredients. Stir into ham mixture and cook until thick. Add pineapple and heat. Prepare rice adding remaining butter and cloves after rice has warmed a few minutes. Serve with ham.
Cook spaghetti in a large kettle; then drain. In a large skillet cook ground beef, onion and bell pepper. Simmer. Pour ground beef, onions, bell pepper and Manwich over drained spaghetti. Salt and pepper to taste.
Sprinkle diced strawberries with enough sugar to sweeten (3 tablespoons, maybe) and set aside. Mix in a pan and cook vinegar, food coloring, salt, sugar, cornstarch and water until thick. Add berries and pour in a cooked pie crust. Refrigerate and serve.
Mix sugar, cornstarch and salt together, and add to berries. Line 9 inch pie pan with pastry. Add filling, dot with butter. Cover with top crust. Bake in very hot oven 450° for ten minutes. Reduce temperature to 350° and bake 30 minutes longer.
Cut potatoes into slices. Mix all ingredients and put in casserole sprayed with Pam. Pour 1/4 cup milk over top. Bake at 375° for 1 hour or until done. Stir once while baking.
Combine meat, rice, soups and 1 cup grated cheese. Mix and place in baking dish and sprinkle remaining of cheese on top. Bake at 350° for 20 minutes.
Brown hamburger meat; add taco seasoning. Stir until mixed well. Next, cut up lettuce and tomatoes. Next, put hamburger into taco. Place your cheeses into taco and place into oven at 250°. Last, place lettuce and tomatoes onto taco and add more cheese if you like, then add your sour cream.
Mix cake ingredients together and pour in two 9-inch floured cake pans. Bake at 350° for 35 minutes.
Heat oil in small skillet; add eggs and cook, stirring constantly until firm, but still moist. Set aside. Cook bacon in skillet until crisp; remove bacon, reserving 2 tablespoons drippings. In skillet, crumble bacon and set aside. Add next 4 ingredients to drippings; cook until onions are tender. Stir in rice, soy sauce, eggs and bacon. Cook until thoroughly heated. Yield: 6 servings.
Cream the hot mashed potatoes, sugar and salt. Add yeast mixture and eggs. Add flour to make stiff dough. Let rise until double in bulk. Punch down and refrigerate. Make out rolls the next morning. Let rise again; allow at least 1 1/2 hours to rise. Bake 10 to 15 minutes at 400°.
Combine sugar, cocoa and milk. Bring to a boil (a rolling boil), stirring continually. Remove from heat. Add peanut butter and beat until fudge holds its shape. Add nuts if desired. Pour on wax paper. Cut when cool.
Combine ingredients in a large Dutch oven. Bury cabbage beef rolls in this mixture. Cook on low heat 4 to 5 hours.
Cook sugar, syrup, water, vinegar and salt on high heat until it spins a thread. Start eggs to beating when thread spins and beat real stiff. Pour over beaten eggs while still beating. Add vanilla and nuts after candy begins to thicken. Drop on wax paper and cool.
Crush crackers. Beat egg whites until stiff. Add sugar while beating. Fold in crackers, nuts and vanilla. Bake 30 minutes at 350°. Cool overnight. Use Cool Whip on top.
Saute beef, onion and celery for 10 minutes. Add remaining ingredients except chow mein noodles. Bake 1 hour at 350°. Top with noodles. Bake 15 minutes longer. Allow to set 10 to 15 minutes.
Rub roast with liberal amount of salt and red pepper. Mix onions and garlic; sprinkle with salt and pepper. Use most of onions and garlic to stuff roast. Place roast in roasting pan. Pour Italian dressing over roast. Place green onions and remainder of onions and garlic on top of roast. Place bacon strips on top of roast. Cover roasting pan and marinate overnight.
Microwave chocolate chips and Reese's peanut butter chips on High for 2 minutes. Stir with metal spoon. Pour salted Spanish peanuts into chips and blend together. Drop by teaspoonfuls on wax paper.
Combine oil and sugar. Beat well. Add eggs, one at a time, beating well after each addition. Combine flour, soda, salt and cinnamon; mix well. Gradually add to creamed mixture. Mix just until blended. Stir in peaches and pecans. Spoon batter into greased 13 x 9 x 2-inch pan and bake at 325° for 40 to 45 minutes.
Combine oranges, pineapple and banana in medium bowl. Whip low calorie topping with 1/2 cup fruit liquid (all of pineapple juice and enough orange liquid to make 1/2 cup). Whip in vanilla and rum extracts. Fold into fruit mixture; sprinkle with coconut. Chill several hours before serving. Yields 4 servings.
Cook bacon until crisp; remove from skillet. Add onion and green pepper to 3 tablespoons bacon drippings; cook until tender. Blend in flour, sugar and seasonings. Add tomatoes; cook until thickened. Add beans; heat thoroughly. Garnish with bacon. Serves 6 to 8.
Boil oleo and sugar together in saucepan for 2 minutes. Remove from heat. Add cream; boil 1 more minute. Let cool. Add vanilla and enough powdered sugar to thicken.
Layer potatoes and onions in baking dish. Prepare gravy according to package directions. Pour over potatoes and onions. Bake at 350° for 20 to 30 minutes, until tender.
Wash cucumbers; do not peel. Cut in thin slices. Peel and wash onions. Combine onions and cucumbers. Add salt and let stand 2 hours. Drain. Heat vinegar, water, celery seed, mustard seed, sugar, ginger and turmeric to boiling. Add cucumbers and onions; boil slowly until tender. Pack in freshly sterilized jars while hot. Makes 5 pints.
Heat oven to 325°. Cream butter, sugar and cream cheese. Add eggs, one at a time and continue beating while adding salt and vanilla. Slowly mix in the flour. Mix very well and pour into greased tube cake pan. (Note: Grease bottom of pan and cut waxed paper to fit bottom. Helps get the cake out without breaking edges.) Bake for 1 1/2 hours at 325° or until tester comes out clean. Cool before removing from the pan.
Combine cake mix, instant pudding, eggs, sour cream, oil and almond extract in large mixing bowl; blend. Beat at medium speed for 2 minutes. Combine sugar, cinnamon and nuts. Pour 1/2 cake batter into greased and floured tube pan; sprinkle with half of sugar mixture. Repeat layers; top with remaining batter. Bake at 350° for about 50 minutes or until test shows done. Cool 15 minutes before removing from pan.
Cut the onion into 12 wedges. Julienne the carrots and pepper. Cut the broccoli into bite size pieces. Heat a large wok, then add peanut oil. Add onion and stir-fry until it is slightly tender and beginning to brown, about 2 minutes. Add carrots, pepper, broccoli and garlic and continue to stir-fry for about 2 minutes.
Cut up wieners. Mix barbecue sauce, beer and brown sugar. Pour over wieners. Let set overnight, then heat in crock-pot.
Stir mayonnaise, sour cream, spinach, soup mix, water chestnuts and onions together. Cover and put in refrigerator to chill. Makes about 3 cups.
Combine first 4 ingredients with 1/2 cup Mozzarella cheese in a bowl and mix well. Place on a greased 10 1/2 x 15-inch baking sheet. Spread spaghetti sauce on top. Top with pepperoni, Parmesan cheese and Mozzarella cheese. Bake at 350° for 35 minutes. Serves 10.
Combine graham cracker crumbs, coconut and pecans. Beat egg whites with cream of tartar until stiff. Add vanilla extract and salt. Beat until mixed; gradually add sugar and continue beating until egg whites form stiff peaks. Fold in graham cracker mixture. Spread into well-greased 9-inch pie plate. Bake in moderate oven at 350° for 30 minutes. Cut into 8 pieces and serve with whipped cream and strawberries.
Cook onion in butter until soft and add tomato juice, salt and pepper. Place chicken in roaster and pour the onion mixture over the top. Bake at 350° until tender.
Put cubed Polish sausage in bottom of pie shells. Mix all other ingredients together. (Save 1 cup shredded cheese.) Pour over Polish sausage. Bake at 350° for 45 to 50 minutes, until set. Sprinkle remaining cheese over top. Bake until cheese melts.
Put round steak in 9 x 13-inch baking pan. Put sliced onion on top of steak. Pour cream of mushroom soup over that. Cover pan with foil. Bake at 350° for 1 1/2 to 2 hours.
Cook meat in deep skillet or Dutch oven until all red has disappeared. Cook chopped onions in separate skillet in a little butter or margarine. Add all ingredients to beef and cook on medium heat for about 2 hours. If too thick, add a little water while cooking.
Combine cheese and garlic. Wash vegetables and roll wet vegetables in cheese/garlic/salt mixture. Place on a cookie sheet that has been lightly sprayed with Pam and bake at 300° for 30 minutes. (I broil for 5 to 10 minutes until a light golden brown). Can substitute 2 small squash and 2 small zucchini for baby yellow squash and zucchini; cut each into quarters and bake at 300° for 30 minutes.
Shape sausage meat into small patties and brown lightly on both sides (or links lightly browned). Slice sweet potatoes into 3/4-inch thick rounds and arrange in a baking dish. Dot with butter and sprinkle with brown sugar. Place sausage on top and bake at 350° for 30 minutes. Serves 4 to 6.
Cream together peanut butter, cream cheese, powdered sugar; slowly add milk. Fold in Cool Whip. Pour into crust. Freeze.
Place chicken quarters in shallow baking pan. On piece of foil large enough to cover the pan, rub a tablespoon of margarine and sprinkle with 1/2 of soup mix. Rub chicken with another tablespoon of margarine and sprinkle with remaining soup mix. Drain liquid from cranberry sauce and drizzle over chicken. Reserve 1 cup of cranberry sauce and spread remaining cranberry sauce over chicken. Cover with prepared foil. Bake in 350° oven for 40 minutes. In large bowl, mix together hot water, seasoning packet from stuffing and remaining 2 tablespoons margarine, stirring until margarine melts. Stir in stuffing crumbs until moistened; mix in 1 cup cranberry sauce. Remove foil from pan and reserve. Push chicken aside and add stuffing mix in 4 mounds. Drizzle pan drippings over stuffing. Sprinkle chicken with celery salt, pepper and almonds. Bake, uncovered, about 20 minutes, until a fork inserts easily. Remove browned soup mix from foil and sprinkle over chicken and dressing. Yield: 4 servings.
Place soup (undiluted) in small, heavy-bottomed saucepan. Heat over low heat until hot. Stir while heating. Cut across the roll of dried beef 3 or 4 times. Add beef to soup. Stir over low heat. Toast bread and place on two plates. Spoon cheese-beef mixture over toast.
Mix cake as directed on box. Melt butter and put in 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Place 8 pineapple rings over brown sugar. Put a cherry in center of each ring. Pour cake batter in pan carefully. Bake at 350° for 48 minutes or until toothpick inserted in cake comes out clean.
Cream butter and sugar well. Add eggs one at a time. Add sour cream. Add flour, one cup at a time. Add soda and vanilla. Bake at 325° for 1 1/2 hours.
Shred enough potatoes to measure 4 cups; drain. Mix potatoes, eggs, onion, flour and salt. Heat 2 tablespoons of the bacon fat in 12-inch skillet over medium heat until hot. Pour in about 1/4 cup batter for each pancake. Flatten each with spatula into pancake about 4 inches in diameter. Cook pancakes until golden brown, about 2 minutes on each side. Keep warm. Repeat with remaining batter. (Add remaining bacon fat as needed to prevent sticking.) Makes 16 pancakes.
Combine all ingredients except Crisco oil for frying in medium mixing bowl. Mix well. Let stand 1 hour. Heat 2 to 3 inches Crisco oil in deep fryer or large saucepan to 350°. Drop batter by heaping tablespoonfuls into hot Crisco oil. Fry, a few at a time, 5 to 6 minutes, or until deep golden brown. Drain on paper towels. Repeat with remaining batter. Serve immediately or keep warm in 175° oven. Makes 14 to 16 fritters.
Place first 4 ingredients into roast pan using raisins to fill apples. Sprinkle on sugar; pour juice over all. Bake in 350° oven for 1 hour and 30 minutes if ham is parboiled and 2 hours if not. Use a cover during first 30 minutes of baking time. Yields 4 to 6 servings.
Brown meat in skillet, making sure to brown on all sides and not to crowd pan. Meat should not touch other meat. Place in slow cooker. Place onion in skillet and cook until translucent. Add garlic and cook until fragrant. Place in slow cooker. Add stock to skillet and scrape up brown pieces. Take 2 3/4 cups of the stock and put in slow cooker. Add flour to remaining stock and whisk until thickened. Add to slow cooker. Add remaining ingredients, except for sour cream and parsley leaves, and stir. Set slow cooker for desired time. Serve with buttered egg noodles, preferably wide. Garnish with sour cream and parsley.
Open rolls out flat and bake on 2 cookie sheets and cool. Beat with a beater the sour cream, cream cheese and Ranch dressing. Spread mixture on top of baked rolls and add vegetables and cheese.
*If cherries are used, then add 1 cup sugar and 1 tablespoon cornstarch.
Melt butter. Add sugar and nuts. Mix well. Spread in an 8-inch cake pan. Top with biscuits. Bake 10 to 15 minutes at 425°. Cool 5 minutes and invert onto plate.
Sift flour, soda, baking powder and salt. Cream lard, peanut butter, egg and vanilla. Mix thoroughly and chill. Roll into small balls with hands and place on cookie sheet. Indent each cookie with fork tines, both horizontal and vertical. Bake at 350° for 8 to 10 minutes.
Preheat oven to 400°. Spray a roasting pan 3 times to coat with oil.
Combine oil and sugar. Add eggs, beating mixture after each egg. Gradually add flour, soda, salt and cinnamon. Mix well. Fold in carrots and nuts. Bake in greased pan at 350° 1 hour to 1 1/4 hours or until toothpick comes out clean.
Brown beef in fine pieces. Add beans.	Mix well. Add sugar, mustard and ketchup. Mix well. Pour into baking dish. Place bacon slices on top of mixture. Cook in a 350° oven for 30 minutes.
Mix oil, sugar and eggs. Add remaining ingredients. Bake at 350° for 45 minutes or until done in a tube pan. Remove from pan immediately.
Cook and debone chicken. Mix soup and sour cream together. Mix poppy seed, crackers and melted butter in another bowl. Grease 2 1/2-quart casserole. Put 1/2 chicken in bottom. Top with part of soup mixture. Sprinkle with poppy seed mixture. Repeat layering. Bake at 350° for 30 to 40 minutes.
Beat eggs. Add sugar, syrup and margarine; stir in pecans. Pour into pie shell and bake in 400° oven for 30 minutes or until brown and spongy.
Brown hamburger meat and add Ro-Tel and cream of chicken soup. Stir all together. In casserole bowl, put 1 layer of hamburger mixtures, then a layer of corn tortillas, then a layer of Velveeta cheese. Keep making layers until all of meat mixture is used. Bake in oven at 350° until cheese is melted.
Heat oven to 350°. Grease 8-inch square pan. In medium bowl, combine biscuit mix, sugar and cocoa. Stir in 1/2 cup milk, margarine, 1/4 cup topping and vanilla until blended. Stir in 1/2 cup chocolate chips. Spread evenly in prepared pan. In a small bowl, combine remaining 1/4 cup milk, remaining 1/2 cup topping and hot water. Pour liquid mixture carefully over top of mixture in pan. Do not stir. Sprinkle remaining 1/2 cup chips over surface. Bake 40 to 45 minutes. Let stand 15 minutes. Spoon into dishes and top with whipped topping. Very rich.
Mix eggs, salt, half and half and mustard. Layer in a 9 x 13-inch greased pan: bread slices, sausage, cheese and egg mixture. Bake at 350°, uncovered, for 40 to 50 minutes.
Combine sausage and cheese which has been grated. Mix well. Add Bisquick, 1 cup at a time. Mix well with hands. Roll into balls, one teaspoon each. Place on ungreased cookie sheet. Bake in a 350° oven 25 minutes. Can be frozen. Reheat in 350° oven for 10 minutes.
Cook carrots 15 minutes, then add green pepper and cook 3 minutes longer. Drain. Drain pineapple, reserving liquid to make 1/3 cup and pour into saucepan. In saucepan, combine rest of ingredients and cook until bubbly. Pour over carrots and pineapple and heat through. Serves 6.
Heat over medium heat sugar, cocoa, milk and margarine. Heat until it starts to boil; remove from heat and let cool 1 minute. Add vanilla and peanut butter. Stir until well mixed. Add oatmeal, stirring until coated. Drop by teaspoons onto wax paper. Refrigerate until firm.
Mix cream cheese and 1/2 cup of the Parmesan cheese with the electric mixer on medium speed until well blended. Spread on bottom of 9-inch pie plate. Top with pizza sauce, Mozzarella cheese, remaining 1/2 cup Parmesan cheese and peppers. Bake at 350° for 20 minutes or until thoroughly heated. Serve with assorted Nabisco crackers or Stella D'Oro breadsticks.
Cut cooked chicken into large pieces. Combine with carrots, onion, salad dressing and mustard. This should be done one day in advance of serving. Refrigerate.
Slice potatoes, onions and ham with thinnest slicing disc of food processor. (If you don't have food processor, slice as thinly as possible by hand.)
Thoroughly cream first 4 ingredients. Sift together flour, salt and soda. Stir into creamed ingredients. Mix in chopped nuts. Drop by teaspoonfuls about 2 inches apart. Bake 12 to 15 minutes in a moderate oven (350°).
Mix together first 7 ingredients. In a separate bowl, mix up cornbread, following package directions. Spray casserole dish with no-stick cooking spray. Pour in meat mixture. Pour cornbread mix on top of that. Bake according to cornbread package. Serves 4 to 5 adults. Can freeze. Can do ahead.
Heat oven to 400°. Lightly grease a pie plate (10 x 1 1/2-inch). Mix broccoli and onion in pie plate. Beat remaining ingredients, except cheese, for 1 minute with mixer or 15 seconds in blender. Pour into pie plate and top with cheese. Bake until golden brown and knife inserted in middle comes out clean (35 to 40 minutes). Let stand for 5 minutes before cutting. Makes 6 servings.
Combine all ingredients and bake at 350° for 15 minutes. Serve warm with crackers.
Cream the shortening, oleo and sugars. Add eggs, separately. Beat well. Add remaining ingredients in order given. Drop from spoon on cookie sheet. Bake at 350° for 8 minutes.
Brown hamburger meat with salt. Drain off excess fat. Add jar of picante sauce and mix well. Then add cream cheese and mix well until well heated. Reduce heat and let simmer for about 5 minutes. It's great with tortilla chips.
Makes 9-inch pie. Lightly spoon flour into measuring cup; level off. Combine ingredients to form a soft pastry dough. Press pastry evenly in 9-inch pie pan. Flute if desired.
Mix all ingredients except cheese. Spread in two (8-inch) pie pans (1/2 in each pan). Sprinkle cheese over top. Bake at 350° for 15 to 20 minutes.
Mix all ingredients. Put in 9 x 13-inch casserole dish. Top with crushed Ritz crackers. Bake at 350° for 30 minutes or until it bubbles.
Trim fat from lamb. Combine 2 cups onion and next 6 ingredients in a large zip-top plastic bag. Add lamb to bag and seal. Marinate in refrigerator 2 hours, turning occasionally. Remove lamb from bag and discard marinade. Place lamb on a broiler pan. Insert meat thermometer in thickest portion of lamb. Bake at 350° for 1 hour or until thermometer registers 145° (medium rare) to 160° (medium). Let stand for 15 minutes and then slice lengthwise into thin strips. Spread each pita with about 2 1/2 Tbsp. Yogurt-Tahini Dip. Divide lamb, red onion, mint, tomato and pickles evenly among each pita and roll up. Serve immediately.
Cook noodles; drain peaches and cut into thirds. Add hot noodles to the margarine, so it will melt. Add other ingredients, mixing well. Put into casserole and bake at 350° for an hour and a half. Cover with crushed corn flakes, if desired.