HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 1 cup (8 ounces) of chocolate chips and margarine in saucepan. Mix flour, sugar, baking soda, eggs and vanilla. Add melted chips and butter. Put mixture in greased 9 x 9-inch baking dish. Sprinkle top with remaining chocolate chips. Bake at 350° for 25 to 30 minutes.
Mix zucchini, sugar, oil, egg and vanilla. Stir in the rest of the ingredients. Drop mixture by teaspoon onto greased cookie sheet. Bake at 375° for 12-15 minutes.
Cream butter and sugar; add egg yolk, nutmeg, baking soda and flour. Stir in milk and vanilla until a stiff dough forms. Chill 15 minutes, if desired. Roll out on lightly floured board; cut with round cookie cutter about 2 1/2 inches in diameter. Bake at 400° for 5 to 8 minutes or until brown.
Mix the corn meal, flour and sugar with the cold water, then stir into the boiling water to which the salt has been added. When thoroughly mixed, cover tightly. Reduce the heat to the lowest point and let simmer for 30 minutes, or longer, stirring occasionally to prevent lumping. Then turn off the heat and let steam for 30 minutes without lifting the cover. Serve warm with milk or cream or pour into a greased loaf pan. When cool, slice and fry. Serve with syrup.
In large saucepan saute onion, celery and garlic in margarine or batter until tender. Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover. Simmer for 30 minutes. Add fish and simmer for 7 to 10 minutes or until fish is opaque and flakes easily with fork.
Combine all ingredients and mix thoroughly. Pour into greased 9 x 5-inch loaf pan. Bake at 325° for 1 hour and 20 minutes. Do not double recipe. Yields one 9 x 5-inch loaf.
Melt the butter/sugar. Bring to a boil for 2 minutes. Pour mixture over grahams. Sprinkle nuts. Bake at 350 for 8 minutes.
Cook chicken. Remove meat from bones. Place meat in 9 x 13-inch baking dish. Mix chicken broth with cream of celery soup and pour over chicken. Mix Bisquick with milk (mixture will be thin). Pour over chicken. Top with melted margarine. Bake for 1 hour at 350°.
Bring broth, water, salt and pepper to a boil in saucepan. Add rice. Return to boiling. Lower heat; simmer, covered, 20 minutes. Set aside, covered, 5 minutes. Uncover and fluff rice with a fork. Add zucchini and lemon juice.
Mix together well. Roll out in 3 small rolls and put on shiny side of aluminum foil. Let stand 24 hours in refrigerator. Punch holes in bottom of foil and bake at 325° for 1 1/2 hours in broiler pan.
Combine the first 3 ingredients. Bake at 350° for 6 to 10 minutes.
Mix all together. Bake in 13 x 9 pan at 325° for 50 minutes.
Marinate beef for 30 minutes in combination of French vinaigrette dressing and Dale's steak sauce, half and half. Preheat oven to 425°. Place bacon on top of tenderloin. Cook 10 to 11 minutes per pound. Enjoy immediately. Sauteed mushrooms go great with this.
In small mixing bowl, beat the cream cheese and salad dressing. Mix until smooth. Add onions and mix well. Spread about 3 tablespoons over each tortilla. Top with ham slices. Roll up tightly and wrap in plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4-inch slices. Yields about 7 1/2 dozen.
Heat butter and oil in casserole and brown chicken. Season to taste with salt and pepper and remove. In fat remaining, cook onions until brown. Add flour, milk, mustard and chicken broth. Return chicken to skillet and cook under low heat for 20 minutes.
Butter pan and set aside. Stir together cocoa, sugar, salt and milk. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Let boil (do not stir) until soft ball stage (forms a ball when dropped in cold water). Remove from heat; add vanilla and butter but do not stir. Cool to lukewarm and then stir until fudge starts to thicken. Spread into buttered pan.
To cook beets, wash and drain. Leave 2 inches of stems and the top roots. Cover with boiling water and cook until tender. Combine all ingredients except beets; simmer 15 minutes. Pack beets into hot jars, leaving 1/2-inch headspace. Remove cinnamon. Bring liquid to boil. Pour boiling hot over beets, leaving 1/2-inch headspace. Adjust caps. Process pints and quarts 30 minutes in boiling water bath, about 6 pints.
Mix together the first 5 ingredients. Stir the flour into the sugar well. Add the pecans. Top casserole. Bake 30 minutes at 350°.
Wash cucumbers and slice as thin as possible. Chop onions and peppers; combine cucumbers, onions and peppers. Mix salt in enough water to cover. Let stand 3 hours. Combine vinegar, sugar and spices. Bring to a boil. Add drained cucumbers, onions and peppers. Heat thoroughly but do not boil. Pack in sterilized hot jars. Cover with liquid and seal. Yield: 12 to 15 pints.
Melt butter and chocolate. Mix the eggs and sugar. Add vanilla, rum, cinnamon and orange peel. Fold in melted ingredients. Pour into graham shell. Bake for 30 minutes at 350°.
Grease and flour a 9 x 13-inch pan. Sprinkle nuts and coconut in the bottom of the pan. Mix cake acccording to directions on box; pour over nuts and coconut. Beat powdered sugar and cream cheese together. Add melted margarine. Beat until smooth. Add vanilla and pour over cake mix. Bake at 325° for 45 minutes or until cake tests done. Let cool 10 minutes and invert on a serving dish, if desired.
Combine Parmesan cheese, Cheddar cheese, crumbs, monosodium glutamate, thyme, salt, basil and pepper. Blend well. Dip chicken pieces into melted butter. Roll in crumb mixture. Arrange chicken in single layer in ovenware dish. Cover with plastic wrap, poking several holes in the plastic wrap. Cook chicken for 10 minutes. Serve hot or cold. May be garnished with parsley. Total cooking time 10 minutes. Recipe yields 4 to 6 servings.
Sprinkle pork with onion salt, marjoram and pepper. Secure on spit; insert thermometer. Adjust spit about 8 inches from heat source, placing foil pan under pork to catch drippings. Roast 15 minutes or bake uncovered on rack at 350° until the thermometer registers 170° to 185° according to family taste. Allow 35 to 40 minutes per pound for roasting. Shortly before serving, combine in skillet the sauerkraut, thinly sliced apples, cider and butter. Cover and simmer 5 minutes or until apples are tender. Garnish with extra apple slices and parsley. Serve with pork.
In a 2 quart microwave dish melt white chocolate at medium (50% power) stir in peanut butter. Spread this mixture on a waxpaper coated cookie sheet. Immediately melt a 6 oz. package of semisweet chocolate chips at medium power for 3 to 5 minutes and drizzle over the peanut butter layer. With knife swirl mixture. Refrigerate until firm then break into pieces.
Spread 2 cups blueberries in pie crust. Refrigerate until well chilled. Simmer remaining 2 cups berries, sugar, water, cornstarch and salt in heavy saucepan until thickened, stirring constantly, about 7 minutes. Remove from heat. Mix in Grand Marnier and butter. Cool completely. Pour blueberry sauce over berries in pie crust. Refrigerate until well chilled. Serve with whipped cream.
Dice up red onion. Mix 3/4 cup cheese, pecans, 1/2 cup bacon bits and 2 cups broccoli tops.
Heat oven to 425°. Prepare pastry for 8-inch two crust pie as directed on package. Stir together apple slices and brown sugar. Turn into pastry lined pie pan. Top with butter and 3 tablespoons of the syrup. Cover with top crust which has slits cut in it. Seal and flute. Bake 15 minutes. Remove from oven. Make crisscross cuts about 1-inch apart through top crust and filling. Drizzle remaining syrup on top. Cover edge with 2 to 3-inch strips of aluminum foil to prevent excessive browning. Bake 25 minutes longer. Serve warm, and, if you wish, pour on additional syrup.
Preheat oven to 350° on Sunday morning before Sunday school. Peel carrots and potatoes and leave in large chunks; set aside. Pam the bottom of the roasting pan with lid. Put chuck roast in pan and place raw vegetables on top and around the roast. Sprinkle garlic salt and chili powder on meat and vegetables. Place onion rings on top and pour your favorite barbecue sauce over it all. Put in oven at 9:30 a.m. and you have a wonderful meal when you get home!
Combine juice, sugar, flour, salt and lemon. Cook until thick; add butter. Pour over cherries in an 8-inch pastry lined pie pan. Cut strips of pie dough for twisted lattice top crust. Flute edge and trim. Bake in a 450° oven for 10 minutes, then in a 350° oven for 30 minutes. If fresh cherries are used, increase sugar to 1/2 cup.
Prepare chili as directed on package using ground beef, water and tomato sauce. Place approximately 2 tablespoons chili on each tortilla; roll tightly. Place seam side down in a 12 x 8-inch baking dish. Top with remaining chili. Cover and bake at 350° for 25 minutes. Top with process cheese cubes and bake, uncovered, for 5 minutes. Makes 6 to 8 servings.
Prepare pasta as directed on box, drain and cool. Mix chopped eggs, celery, pimentos and onion; add to cooked pasta. Pour Italian dressing over mixture; add pepper and salt. Toss to coat. Refrigerate at least 1 hour. Toss before serving.
Wash, scrape and slice carrots. Cook in boiling water until tender. Melt butter in skillet. Stir in mint leaves; let stand. Add carrots, salt, brown sugar and honey. Cook until well glazed. Turn often.
Combine ingredients (mixture will be soft). Shape into walnut-size balls. Place in single layer on wax-paper-lined cookie sheets and freeze until solid. Store in freezer bags until ready to cook.
Take it out and roll it in hand. Put it in the black thing. Then put in the stove 5000° for 40 minutes. After it cooks we eat it's good!
In a medium saucepan combine pudding mix, 1/4 teaspoon nutmeg and egg nog. Mix well. Over medium heat, cook and stir until thick and bubbly. Remove from heat. Stir in rum. Cool. Fold in whipped cream. Spoon into pie shell. Chill 4 hours or more.
Peel, core and slice apples. In a 2-quart casserole dish, place apples and water, cover and microwave 10 to 15 minutes, or until tender. Stir once during cooking. Stir in sugar and spices. Cover and let stand 15 minutes. Serves well warm or cold.
Mix peanut butter and powdered sugar; press firmly into bottom of a cooled 9-inch (deep) shell.
Drain pineapple liquid into a measuring cup. Add enough milk to make 1 cup. Combine egg and orange rind. In separate bowl, sift together flour, sugar, baking powder, salt and nutmeg. Blend milk mixture into dry ingredients, along with melted butter mixing just until batter is blended. Stir in crushed pineapple. Spoon into lightly buttered muffin pans. Bake at 400° for 20 minutes or until golden and set. Cool slightly. Then remove from pan and serve warm. Makes 1 dozen.
Preheat oven to 325°. Set out, but do not grease, a 10-inch tube pan. Stir flour, sugar, baking powder and salt. Make a well in the mixture and add egg substitute, orange juice, oil and orange peel and mix until smooth. Beat egg whites and cream of tartar until stiff peaks form. Pour first mixture slowly over egg whites and fold gently with spatula until just blended. Spoon batter into tube pan. Bake in lower third of oven for 50 to 55 minutes. Invert and let cool completely before removing from pan. Run a thin knife up and down between cake and pan to loosen and remove. Drizzle Orange Glaze over top and sides of cake. Makes 16 servings.
Prick potatoes and place in oven. Microwave on High for 10 to 12 minutes or until tender. Cut potatoes in half. Carefully scoop cooked potato out of shells and into mixing bowl. Add butter, milk, salt and pepper. Mash until lump free. Fill potato shells; top with cheese and place on glass serving platter. Continue cooking on High for 4 to 5 minutes. Let stand 3 minutes before serving. Makes 4 to 8 servings.
In a large pot, cover sweet potatoes with water. Add salt and bring to a boil over moderately high heat. Cook until just tender, about 10 minutes; drain well. Refresh with cold water and drain again.
Brown meat and chopped onions. Add other ingredients. Simmer about 20 minutes, stirring several times. Put amount of regular Fritos on your plate that you think you need. Add the meat mixture, sharp grated cheese, chopped lettuce and fresh chopped tomatoes.
Cook meat together in frying pan and put aside. Mix hot water, bread, Bell seasoning and onion powder. Add egg and mix. Add meat and mix together. Bake 45 minutes at 325° or use as stuffing for turkey.
Place potatoes in 13 x 9 x 2-inch pan in a single layer, slightly overlapping. Combine remaining ingredients. Brush potatoes with 1/2 oil mixture. Bake, uncovered, at 375° for 45 minutes, basting occasionally, with the rest of the oil mixture. Yield: 6 to 8 servings.
Melt butter and cheese together (I use microwave) and beat with mixer until fluffy. Fold in picked crab meat. Freezes well. Will make enough dip for 15 hungry people along with other foods. Also delicious over baked potatoes.
Put 2/3 of dough in pan. Then put fruit filling on top, then the rest of dough on top in globs. Bake for 30 to 40 minutes. Make a glaze of powdered sugar and water and drizzle over top.
Heat large skillet. Add beef, onion and garlic; brown about 5 minutes. Drain off fat. Stir in tomatoes, beans, cumin, salt, oregano, Tabasco and bay leaf. Spoon mixture into 2-quart baking dish. Cover. Bake at 350° for 15 minutes. Uncover. Bake 15 minutes longer until heated through. You can add grated cheese and let melt and brown.
Cook macaroni as directed. Drain juice from oranges, pineapples and cherries. In small bowl, mix together eggs, flour, sugar and salt. Mix into fruit juice and cook until lightly thickened. Cool, then mix with macaroni. Refrigerate overnight. Add fruit and Cool Whip.
Cut prunes into pieces, discarding pits and set aside. Cream margarine and sugar until light. Add eggs, beating well after each addition. Toss flour, baking powder and salt into the mix. Add vanilla, almond and milk, alternating additions. Fold in prunes to distribute evenly.
Fry bacon to a crisp. Brown onion and hamburger. Discard all grease. Drain kidney beans and butter beans. Add all ingredients together and cook to blend.
Crunch ice cubes and water in blender until fairly smooth. Add remaining ingredients and blend until smooth.
Place apples in casserole dish, sprinkle with remaining ingredients. Cover and cook on High in microwave 7 to 8 minutes. I usually double everything.
Generously grease bottom only of a 9 x 13-inch pan. Sprinkle marshmallows on bottom of pan. In a bowl, combine strawberries, syrup and gelatin thoroughly; set aside.
Mix and place in 9 x 13-inch pan. Bake at 350° for 30 minutes. Cut while warm.
Preheat oven to 350 degrees. With mixer, beat cheese until fluffy, gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well. Toss chips with flour and stir into cheese mixture. Pour into crust. Bake for 35 minutes or until center springs back when touched. Serve chilled. Refrigerate.
Mix ingredients together. Pour into greased and floured pan. Bake at 350° for 35 minutes.
Mix oil and sugar. Add eggs and prunes. Sift flour, salt, soda and spices together. Add dry ingredients alternately with buttermilk to prune mixture. Add vanilla and pecans. Pour into lightly greased and floured 9 x 13-inch pan. Bake 45 to 50 minutes in a 350° oven. Pour icing on cake while cake is still warm. Cake is best if baked a couple of days before serving.
Combine sugar, flour, salt and pecans and mix well. Add eggs and vanilla. Mix well. Fill greased muffin pans half full and bake at 350° for 20 to 25 minutes.
In frying pan, brown hamburger with onion, salt and pepper. Drain off grease. Separately fix potatoes according to box. In casserole dish, put browned hamburger. Spread the mashed potatoes evenly over the hamburger. Place cheese slices on top. Put in oven at 350° until cheese melts.
Mix well all ingredients, except for cheese. Put 3 tablespoons corn oil in deep iron skillet. Heat. Sprinkle with corn meal. Pour in half the batter. Sprinkle with the cheese, then pour in remaining batter. Bake at 350° until golden brown.
Mix sugar, flour, oleo, vanilla, eggs, milk and coconut. Put in unbaked pie shell. Bake 40 minutes at 350°.
Combine carrots, raisins, celery and nuts. Blend mayonnaise and salt. Mix lightly with carrot mixture. Chill.
Cook and crumble the sausage. Combine all ingredients and pour into a greased 9 x 13-inch oven dish. Refrigerate 12 hours. Bake at 350° for 45 minutes or until firm and golden brown on top.
Make 3 balls in 3 bowls (after mixing together first 3 ingredients). Then add extract. Roll round balls and chill. Dip into melted chocolate (use double boiler) with toothpick.
Heat broth to simmer. Mix beef, egg, salt, pepper and oregano. Shape in 1 1/2-inch balls. Drop in broth. Add onions, celery, carrots, cabbage, tomatoes, noodles, bay leaf, basil and parsley. Simmer 35 minutes. Stir occasionally. Discard bay leaf. Stir in soy sauce. Makes 6 to 8 servings.
Cream shortening with sugar and vanilla. Add beaten eggs. Dissolve soda in boiling water. Mix flour, oats, raisins and nuts to first mixture. Drop onto greased cookie sheet by teaspoon. Bake for 10 to 12 minutes at 350°.
Place 1 inch of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 4 minutes. Add asparagus; simmer 3 to 5 minutes longer or until vegetables are crisp-tender. Drain. In a saucepan, melt butter over medium heat; stir in the vinegar, Worcestershire sauce, thyme and ginger. Add carrots, asparagus, water chestnuts and parsley. Cook and stir 1 to 2 minutes or until heated through.
Cream the butter and sugar together. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together 3 times. Add to creamed mixture alternately with milk. Add vanilla. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes.
Cut off crust from each slice of bread. Roll slices thin and flat with rolling pin. Saute mushrooms in butter for five minutes. Stir in flour until well blended. Stir in cream or milk; cook, stirring constantly, until thickened. Stir in salt, m.s.g., chives and lemon juice. Remove from heat. Place one to two teaspoons of the mixture on each slice of bread and roll up like a jelly roll. Butter the top side of each with the softened butter. Freeze. When ready to serve, cut in half and place on cookie sheet. Bake at 400° for about 30 minutes or until light brown.
Boil sugar, Karo and water until it forms a hard ball when dropped in cold water. Beat slowly into well beaten egg whites (beat with mixer). Add nuts and vanilla. When it begins to thicken, drop by the spoonful on heavy waxed paper. Pack in airtight bowl.
In a bowl mix cornmeal, flour and sugar. Combine butter, eggs and buttermilk together. Pour into dry ingredients and mix well. Pour in to a hot oil skillet. Bake at 400° for 25 minutes or until brown.
Combine together and boil until it forms soft ball in water. Grease plate; pour in and cool until you can pick up in hand and work with it. Pull until you can't pull anymore. Roll into sticks. Put on greased plate and cool, then break it with knife. (It will be brittle.)
Melt butter in skillet. Add celery and green pepper; cook until soft. Add soup, shrimp, water and rice; heat and add olives. Mix and serve.
Arrange apples in greased, 2-quart casserole; sprinkle with water. Combine tapioca, sugar, cinnamon, raisins and pecans. Spread over apples. Mix oats, flour and brown sugar; cut in butter or margarine until crumbly. Sprinkle over apples.
Cover bottom of a 9 x 12-inch pan with crushed Ritz crackers. Saute onions in margarine; put on top of crushed crackers. Beat egg and pour into a 1-cup measuring cup. Fill remainder of cup with milk. Add this mixture to cream of mushroom soup; pour over onions. Sprinkle with crackers or cheese. Bake at 350° for 3 minutes.
Mix all ingredients and let stand 2 hours Stir once in a while. Drain and rinse. Add 1 1/2 cups sugar, stir to dissolve; add 1 1/2 cups vinegar, mix and put in freezer cartons or jars and put in freezer. Let stand 1 week before using.
Spray spring-form pan with vegetable spray. Combine ingredients, except apple. Spread in pan. Arrange apple slices around outside edge of dough.
Preheat oven to 350°. Thaw potatoes and pat dry. Spread rolls on the bottom and up the sides of a 9 x 13-inch pan. Layer sausage, half of eggs, onion, pepper and then other half of eggs. Put cheese on top. Bake for 50 or 60 minutes.
Brown meat; drain off excess fat. Layer ingredients in a 9 x 13-inch loaf pan. Bake at 350° for 1 hour.
Combine macaroni, eggs, milk, salt, pepper and cheese in a bowl. Spoon into a 2-quart casserole. Dot with margarine. Bake at 350° for 40 minutes or until set. Yields 4 servings.
Place one pie crust on cookie sheet sprayed with Pam. Slice the Mexican Velveeta cheese thin and place on uncooked crust, leaving about an inch around edge. On top of Velveeta, place the Montery Jack cheese, sliced thin. Layer the green chilies and pinto beans on top of cheese. Top with second pie crust and seal the edges. Beat an egg and brush the top crust.
Preheat oven to 350°. Brown the ground meat; boil the chicken with onion and pepper. Drain excess grease from ground meat and water from chicken. Add hot links; mix well. Heat enchilada sauce and refried beans. Dip tortilla in sauce; spread refried beans on tortilla. Add meat; sprinkle small amount of cheese and fold with seams side down. Add remaining cheese on top and pour remaining sauce over top. Bake until cheese melts. If desired, sprinkle chopped olives, sour cream and guacamole (spicy or mild). Bake at 350°.
Mix together all drained fruit and lemon juice. Mix together Eagle Brand and Cool Whip. Fold into fruit. Pour into pie crust. Decorate with green or red cherries, according to season.
Mix eggs, raisins and vanilla and let stand for 1 hour. Mix oleo and sugars. Add eggs and raisins, then add remaining ingredients. Drop by teaspoon on cookie sheet and bake at 350° for 10 to 12 minutes.
Prepare ribs by wiping with wet towel. Place in single layer in shallow roasting pan. Roast at 450° for 20 minutes, turning once. Prepare basting sauce. Mix all ingredients. Remove ribs from oven. Brush with sauce on both sides. Return to oven. Bake at 450° for 20 minutes longer or until tender. Baste from time to time while baking. Serves 4.
Brown beef and onion in shortening; stir to separate meat particles. Add seasonings and soup. Simmer 5 to 10 minutes to blend flavors. Stir often. Serve on buns. Makes 6 servings.
Salt and pepper steak, dip steak in flour and pound flour into steak with side of saucer, until it won't hold any more. Heat oil in skillet and cut meat into serving size; brown. Remove steak and place in small roasting pan. Place tomatoes into skillet and heat through until thick. Add small amount of flour, if necessary. Place cut vegetables over meat and cover with thickened tomatoes. Cover with foil. Bake 1 hour at 350°.
Mix all ingredients together in baking dish. Bake, uncovered, at 350° for 1 hour or until browned. Yields 6 servings.
Fry ground beef and onions in large frying pan. Add the 3 cans of soup and milk to meat mixture. Mix well. Stir in green chilies and simmer while preparing tortillas. Dip tortillas in hot oil (or water) for a few seconds to soften. After all tortillas are ready, spread bottom of baking dish with just enough meat mixture to cover bottom of dish. Layer tortillas on top of this, overlapping tortillas. Spoon more meat mixture over tortillas and sprinkle with cheese. Put another layer of tortillas, meat and cheese. Layer until all meat mixture is used, ending with meat and cheese. Bake in oven at 350° until hot and bubbling. (Chicken can be used instead of beef.)
In a large skillet, saute onions and peppers in margarine. Add flour and cook until golden brown. Remove from heat; blend in milk, salt and dry mustard. Return to heat; bring to a boil. Remove from heat and add corn (drained) and egg (slightly beaten). Stir to blend. Place in a baking dish; sprinkle paprika on top. Bake in 350° oven for 20 to 30 minutes.
Place Mozzarella slice on cracker. Sprinkle with some of chopped basil and top with tomato slice. Repeat with remaining crackers. Arrange on serving platter. Serve at room temperature. Makes 12 appetizers.