HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl on low speed, combine first 10 ingredients. Mix 2 to 3 minutes. Mixture will be heavy. Add apples, raisins and nuts. Pour batter into a greased and floured 13 x 9-inch pan. Bake in oven at 350° for 45 to 55 minutes. Top with whipped cream when served. I used red Roman apples.
Brown ground beef, drain fat. Add next seven ingredients and simmer for 30 minutes. Cook spaghetti according to directions. Serve with grated Romano cheese.
Combine the first 6 ingredients; mix 2 minutes. Pour into 8-inch greased pie dish. Drain peaches; save the liquid. Arrange peaches over batter. Combine the cream cheese, 1/2 cup sugar and 3 tablespoons peach juice. Beat for 2 minutes; spread over peaches. Combine 1 tablespoon sugar and cinnamon and sprinkle over cream cheese mixture. Bake at 350° for 30 to 35 minutes. Yields 6 to 8 servings.
Mix all together (if too dry, add 1/2 cup milk). Bake 45 minutes at 350°.
Blend sugar, margarine and peanut butter. Roll into balls and chill. Melt chocolate and paraffin wax in double boiler. Dip balls into mixture with toothpicks. Place on wax paper to dry.
Melt butter; let cool completely. Mix with other ingredients. Pour into pie shells. Bake at 325° for 1 hour. Makes 2 pies.
Cream sugars and butter; add eggs. Stir in dry ingredients and add nuts. Make 2 rolls and wrap in waxed paper or plastic wrap and refrigerate overnight. Slice 1/8-inch thick and bake at 400° for 8 to 10 minutes.
Saute onion until tender. Add in flour, then pepper, wine, potato and clams. Cook until thickens. Stir constantly. Remove from heat. Add cream. Return to heat. Be careful not to boil.
Mix spices together and sprinkle over apples; melt margarine. Mix with 3/4 cup water. Pour over apples. Pour apple mixture into pie crust. Cover with top crust and bake at 350° until apples are tender and crust is brown.
Boil chicken and bouillon with onion and water to cover chicken. When done, take chicken out. Mix 1/4 cup flour and about 1/2 cup water in a shaker. Mixture should be a smooth consistency. Bring broth back to a boil. Slowly add flour mixture until gravy thickens. Break chicken apart; put in casserole dish. Pour gravy over chicken. Place in oven at 350° until gravy is simmering. While waiting, mix Bisquick and water, forming a dough mixture. Roll and flatten to 1/4-inch thick. Cut out biscuits; place in casserole. Bake until brown, about 30 to 35 minutes.
Wash broccoli, removing tough ends. Peel stems if tough. Split broccoli into separate flowerets. Cut pieces so they are no more than 3 inches long. Put broccoli into steamer basket. Steam for approximately 10 minutes or until broccoli is bright green, but still tender-crisp in texture. Remove onto heated serving dish. Cover.
Put first 3 ingredients in top of double boiler or microwave for 1 minute. Melt and stir. Separate eggs and beat whites until stiff; set aside. Beat yolks; add salt, almond extract and vanilla. Stir again. Whip heavy cream until stiff; set aside. Blend everything to egg yolks. Add everything to egg whites. Add chocolate, egg whites and heavy cream. Fold carefully. Pour into another serving bowl. Refrigerate 6 hours.
Mix well. Pour into greased and floured bread pan. Bake at 350° for 45 minutes.
Mix all ingredients and form into balls. Place in baking dish and pour 1 can cream of mushroom soup (undiluted) and 1 small can mushroom pieces (drained) or you can use tomato soup. Bake at 350° for 1 hour.
Boil potatoes with celery, onions and garlic in 2 1/2 cups water. When potatoes are tender, add margarine, cheese and milk. Mash with potato masher until creamy. Salt and pepper to taste. Top with crumbled, fried bacon.
Coat the chicken in a mixture of the flour, salt, pepper and paprika. Combine eggs and milk. Dip coated chicken in this and then roll it in bread crumbs and Parmesan cheese. Place chicken, bone side down, in baking pan. Drizzle with melted butter. (Also butter bottom of pan.) Bake at 350° for 1 1/2 hours.
Lightly beat eggs, milk and sugar. Add cans of corn and mix together. Pour into greased baking dish. Top with crushed saltines. Bake in 400° oven for 30 to 40 minutes, until center is set, or microwave for 10 minutes, or until center is set.
In large mixer bowl, combine 3 cups of flour, salt, sugar and dry yeast. Add shortening and warm water. Blend at lowest speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough. Turn out on well-floured surface. Knead until smooth, about 3 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled in size, about 1 hour. Punch down dough; divide in half. Divide each half into three parts. Form each part into a strip 14 inches long. Braid the three together, sealing ends. Place on greased cookie sheet. Repeat with other half. Brush with mixture of egg white and water. Cover loosely and let rise until light and doubled in size, about 45 minutes. Brush again with egg white mixture. Poppy or sesame seed can be sprinkled on. Bake at 375° for 35 to 40 minutes until golden brown.
Drain salmon; flake in large pieces. Arrange in bottom of medium sized shallow casserole. Mix together remaining ingredients. Spread over salmon and bake in a moderate oven at 400° about 25 minutes. Serves 4.
Cook potatoes in peelings until done. Peel potatoes while they are still warm, then let potatoes cool and cube them. Mix in all ingredients. Bake at 400° for 40 to 45 minutes.
Preheat oven to 450 degrees. Lightly grease baking sheet. Put the flour into a large mixing bowl. Make a well in the center. Add the lard and buttermilk. Start working the flour into the milk and lard, squeezing the mixture through the fingers until a soft dough is formed. This will be a sticky dough. Lift the dough from the bowl and place on a well-floured surface. Sprinkle a little flour on top of the dough and start folding, gently kneading and turning the dough until it is no longer sticky. Pat the dough to a thickness of about 1/2 inch. Cut with a 2 inch cutter. Place on the baking sheet. If a crispy outside is desired, the biscuits are placed about an inch apart. For a soft biscuit, place with the edges touching. Bake for about 8 minutes or until lightly browned. Best served hot from the oven. Yield: 8 to 10 biscuits.
Use a 9 x 12-inch pan. Mix cream cheese, sour cream, mayonnaise, catsup and cocktail sauce. Spread over platter, then pour cocktail sauce, next shrimp. Sprinkle Mozzarella. Next, layer chopped tomato, pepper and onion. Chill.
Beat cream cheese and marshmallow creme together until blended well. Add vanilla. If too thick, add small amount of milk.
In a skillet, saute the onion and pepper in the butter. Add tomatoes, mushrooms and oregano. Add ground beef. Simmer uncovered for 10 minutes. Place 1/2 of the spaghetti in a greased 13 X 9 X 2 baking dish. Top with half of the mixture. Sprinkle with 1 c. shredded cheese. Repeat layers. Mix the soup and water until smooth. Pour over the casserole. Sprinkle with parmesan cheese. Bake uncovered at 350 degrees for 30 to 35 minutes.
Cook your rice, then cook your broccoli. Mix rice, broccoli, can of Ro-Tel, cheese and onion in casserole dish. Sprinkle shredded cheese on top of casserole. Cook in microwave 15 to 20 minutes.
Combine all ingredients. Marinate chicken wings 3 days, turning periodically. Layer wings in pan; pour a little marinade juice over top. Bake at 375° for 1 1/2 hours, turning wings over every 1/2 hour.
Thaw broccoli. Mix butter with cracker crumbs; reserve 1/2 cup. Mix remaining crumbs with broccoli, corn and seasonings. Turn into a buttered shallow 1 1/2-quart casserole. Top with remaining 1/2 cup butter crumbs. Bake at 350° for 30 minutes. Serves 8.
Put all ingredients except milk and lemon juice in a pot and bring to a boil, stirring often. Cool completely.
Combine chicken, bacon, mixed vegetables, tomatoes and 1 cup cheese in a 9 x 13-inch baking dish. Blend soup and milk in bowl. Pour over casserole. Bake, covered, at 400° for 15 minutes. Drop Onion Biscuit Dough by spoonfuls into 12 biscuits on top of casserole. Bake, uncovered, for 15 to 20 minutes or until biscuits are golden brown. Top with French fried onions and 1/2 cup cheese. Bake for 2 to 3 minutes or until cheese melts. Yield: 6 servings.
In a skillet, brown beef and onion; drain. Add salt, garlic powder and pepper. Cut bread lengthwise in half; butter both halves. Place on baking sheet. Remove meat mixture; stir in sour cream. Spoon onto bread. Sprinkle with tomatoes, green pepper and cheese. Bake at 350° until cheese has melted, about 20 minutes.
Prepare the cake mix as directed on the box. Fill the cones about 1/2 to 3/4 full with batter. Bake on a cookie sheet, using the temperature and length of time indicated for cupcakes. Let the cones cool, then frost and add jimmies to frosting. Makes 24 cupcakes.
Season cottage cheese with salt and pepper. If very moist, drain. Add radishes, chives and mayonnaise. If too dry, moisten with a little cream or extra mayonnaise. Mix well. Chill.
Brown beef. Boil peeled potatoes until done. Mix water, soup and gravy. Put layer of beef, layer of mixed vegetables, layer of potatoes and 1/2 soup and gravy mixture. Do this again, ending with gravy mixture on top. Bake at 500° until it simmers.
Mix cornbread, celery, onion and seasonings. Add well beaten egg and butter; mix thoroughly. Moisten with hot chicken broth until soft. Pour into a well-greased baking pan. Bake at 400° for 25 to 30 minutes or use to stuff a 10 to 14 pound turkey.
In a large bowl, combine hash browns, sour cream, chicken soup, Cheddar cheese, onion, salt and pepper. Mix well. Place mixture in a large baking pan. Combine crushed cornflakes and margarine. Sprinkle on top of potato mixture. Place in a preheated 350° oven for 45 minutes. Wonderful dish to serve with barbecue steaks or London broil.
Heat oven to 350°. Grease a jellyroll pan. Mix Spry, sugar, eggs, bananas and vanilla thoroughly. Blend dry ingredients into banana mixture. Spread into pan and bake for 20 to 25 minutes or until golden brown.
Mix well. Bake at 350° for 1 hour. Makes 3 loaves.
Beat eggs and sugar until fluffy. Add flour. Mix well. Add milk, melted margarine and vanilla. Put coconut in unbaked crust and pour filling over coconut. (When you put the filling over the coconut, the coconut seems to go through the pie better.) Bake at 350° until browned, but still a little shaky.
Add starch to water. Stir over heat until thick. Add detergent and stir well. Divide into small jars. Color with tempera paint or food coloring. Keeps in refrigerator.
Brown meat, onion and garlic. Drain and add tomato sauce, Worcestershire sauce and vegetables. Mix and pour into casserole dish. Top with mashed potatoes and sprinkle with cheese. Bake at 300° for 30 minutes.
Mix all ingredients together in a 3 qt. casserole dish. Bake for 1 hour at 350 degrees.
Boil zucchini and water for 6 minutes, then drain. Add sugar, lemon juice and pineapple. Boil for 6 minutes. Add jello; bring back to boil. Pour mixture into hot jars and seal.
Mix water and 100% bran and let stand. Sift together flour, salt and soda. Cream sugar, Crisco and eggs (1 at a time). Add All-Bran and buttermilk. Combine all of the ingredients and mix only until moistened. Spoon into greased muffin tins (2/3 full). Bake at 375° for 15 to 20 minutes. Batter may be covered and refrigerated for up to 6 weeks. Recipe may also be halved.
Grease a casserole dish with margarine. Place apples in bottom of casserole and sprinkle lightly with few drops of lemon juice. Spread cranberries over this and sprinkle sugar over top.
In a 9 x 13 baking dish, sprayed with cooking spray, layer 1 can crescent rolls (pinch together seams). Mix cream cheese and cup of sugar for middle layer. Layer other can of crescent rolls. Bake at 350° until rolls begin turning brown. Mix together milk and powdered sugar; drizzle on top while warm.
Combine butter and cream cheese until fluffy. Gradually add sugar and continue beating until light. Add eggs, one at a time, beating well after each one. Pour batter into well greased and floured 10-inch tube or Bundt pan. Place in cold oven and set temperature at 325° and bake an hour and 20 minutes, or until cake tests done. Cool 15 or 20 minutes before removing from pan.
Take a 9-inch pie crust; bake and remove from oven. Brush with Dijon mustard. Meanwhile, cook broccoli as directed. Drain and chop. Mix with cream, eggs, salt, cayenne, nutmeg and cheese. Pour into prepared crust. Sprinkle around edges of top with sunflower seeds, if desired. Bake at 370° for 35 minutes or until set. Serve hot, warm or at room temperature.
Mix first 5 ingredients. Separately, mix next 3 ingredients. Layer jalapeno bean dip, avocado mixture, sour cream mixture, green onions, tomatoes and olives (mixed together) and cheese.
Boil chicken until done. After it cools, shred with fork. In large saucepan, combine olive oil, taco seasoning, onion, garlic and chicken. Cook until onions are clear. Combine all ingredients and cook until thoroughly heated. Serve in individual bowls with corn chips and top with shredded cheese.
Do not drain fruit cocktail. Mix first 5 ingredients together. Pour into 9 x 13-inch greased pan. Before putting in oven, mix together nuts, brown sugar and coconut; sprinkle over top of cake. Bake at 350° for 35 minutes.
Cut sandwiches into small triangles or into fancy shapes with cookie cutters or make open faces and cut in fancy shapes.
Wash and cube unpeeled potatoes; place in frying pan. Add the remaining ingredients; cover and cook over medium heat, stirring often. When potatoes are tender, remove cover and cook until water is cooked out.
Bake 1 1/2 hours at 300° in a greased and floured Bundt pan.
Melt butter and chocolate with the coffee. Combine flour, baking powder and salt in a bowl. Beat chocolate mixture and sugar. Add eggs, one at a time. Add vanilla. On low speed beat in dry ingredients. Refrigerate until firm, at least 2 hours. Grease cookie sheets. Roll teaspoonful of cookie dough into the confectioners sugar after forming ball with cookie dough. Place 2 inches apart on cookie sheets. Bake 10 to 12 minutes at 350° or until tops are just set. (Do not overbake.) Cool on sheets for 1 minute, then transfer to racks until completely cooled. Makes approximately 5 dozen.
Beat eggs stiff and add sugar gradually. Add dry ingredients and milk alternately, beating well after each addition. Bake in 9 x 13-inch pan at 350° for 35 to 40 minutes.
Lightly brown onions and meat; break up meat in small pieces. Add puree and everything except kidney beans. Simmer 1 1/2 hours. Add beans; cook 5 minutes longer. Serves 8 to 10.
Put the first six ingredients into a roasting pan and mix with hands. Mix together the oil, butter, Worcestershire sauce and salts in a saucepan; heat, but do not boil. Then pour over the other mixture. Stir well. Bake, covered, in 200° oven for 2 hours and 10 minutes, stirring every 20 minutes.
Wash beans well and place in large saucepan. Cover with water and bring to a boil. Add salt pork, salt, pepper, onion, peppers and chili powder. Cook on medium heat until beans are tender or cooking time of about 3 or 4 hours and adding water when needed.
Saute mushrooms in their juice in a heavy skillet. Add oregano, rice and butter. Chop finely and add ALL of green onions including the top green part. Into a large casserole, put beef consomme and hot water. Add all other ingredients and bake approximately 45 minutes to 1 hour at 450°. When it is finished, all the liquid will be absorbed.
Preheat oven to 400°. Saute onion and green pepper in drippings in a large skillet over moderate heat for 10 minutes, or until onion is golden. Add beef and saute, breaking meat up with a spoon about ten minutes until lightly browned, drain off fat as it accumulates.
In bowl, blend sugar, eggs, butter, shortening, baking powder and extracts on low speed. Increase to high speed and whip for 3 minutes. Stir in flour. Spread 2/3 batter over bottom of greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan, greased. Spread pie filing over batter in pan. Drop remaining tablespoons over all. Bake at 350° for 40 minutes or until golden. While baking, prepare a glaze of 1 cup confectioners sugar and 1 or 2 tablespoons milk. Drizzle over cake while warm. Is best when served immediately.
Set oven to 350°. Mix soup, water and rice. Place in a buttered casserole dish, salt and pepper fryer pieces and place on top of rice mixture. Place cover on dish and bake 1 1/2 hours or until fryer is tender.
Preheat oven to 350° (or 325° for glass dish). In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour condensed milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool; cut into bars.
Finely chop pepper, green onion tops and dark green leaves from cabbage. Cook in Dutch oven with 2 tablespoons bacon drippings and 1/2 cup water. Cook until tender. Chop remaining white cabbage and onions; add to pot. Cook for 5 minutes. Add tad of water, if needed.
Mix all together (can make ahead) and put on bread. Broil until cheese melts. Serve warm.
Mix all ingredients thoroughly. Store in airtight sealed container. Mix about 4 teaspoons of drink mix with boiling water in a cup. Yields 1 gallon.
Combine sugar, water and lemon juice in small saucepan. Bring to a boil. Boil for 1 minute. Cool completely. Combine fruit in salad bowl. Add lemon mixture; mix gently. Chill for several hours to overnight. Yield: 8 servings.
Mix all ingredients well. Pour into pie shells. Bake about 30 minutes or until set and browned. Bake at 350°.
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Spoon into crust. Chill at least 4 hours. Add pie filling to top of pie.
Heat oven to 400°. Mix margarine, 1/2 cup powdered sugar and the vanilla. Stir in flour, nuts and salt until dough holds together; shape into 1-inch balls. Place about 1-inch apart on ungreased cookie sheet. Bake until set but not brown, about 10 to 12 minutes. Roll in powdered sugar while warm; cool. Roll in powdered sugar again. Makes about 4 dozen.
Combine broccoli, water and butter in saucepan. Bring to a boil. Stir in stuffing mix. Cover and remove from heat. Let stand for 5 minutes. Meanwhile, place turkey slices in 13 x 9-inch baking pan. Cover each with a slice of ham and then a slice of cheese. Spoon broccoli stuffing over cheese. Cover loosely with foil and bake at 375° for 20 to 25 minutes. Meanwhile, heat gravy and serve with turkey. Makes 4 servings.
Saute onion and garlic in oil in oven-proof skillet. Leave half of sauteed mix in unheated skillet and put other half in medium bowl with chili powder, cumin, green pepper, salt, cooked beans and stock, egg, cornmeal and baking powder. Mix well and pour into skillet over onion mixture. Do not stir so that onion will stay on bottom. Bake at 350° for 25 minutes.
Slice onion. Finely chop garlic. In a large skillet, heat butter and oil over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the garlic and saute for 2 more minutes.
Mix and bake in same plate. Sift flour and salt in pie plate. Boil shortening and water. Add hot mixture to flour. Mix with fork until all flour is moist. Work with hands and pat into shape. Flute edges. Prick with fork and bake at 450° for 10 to 12 minutes. Makes one (8-inch) pie shell.
Combine butter, sugar and milk in saucepan. Place over heat; stir until it reaches a boil, then boil for 6 minutes. Remove from heat; add remaining ingredients. Pour into buttered pans. Let stand overnight before cutting. Makes 5 pounds.
Cook spinach as directed. Drain. Add cream cheese, onion, 1/2 stick butter, nutmeg and salt to taste. Place in casserole. Cover with Pepperidge Farm dressing. Pour 1/2 stick butter, melted, over dressing. Bake 30 minutes at 325°.
Mix cheese and flour. Add butter and mix thoroughly. (If dough seems dry, work with hands.) Mold 1 teaspoon dough around each olive. Shape into ball. Place 2-inches apart on ungreased baking sheet. Chill at least 1 hour. Bake at 400° for 15 to 20 minutes.
Mix potatoes, onion, cream cheese, salt, pepper, egg and flour. Beat with mixer until fluffy. Put onion rings on top when ready to bake. Bake at 300° for 30 minutes.
Soften gelatin in 1/4 cup cold water. Combine egg yolks, 1/4 cup sugar, 1/4 cup water and salt in top of double boiler; blend. Add gelatin. Place over boiling water; beat constantly with rotary beater until thick and fluffy, about 5 minutes. Cool, place peanut butter in bowl; add remaining 1/2 cup water gradually, beat until smooth. Add vanilla to egg yolk mixture; blend. Chill until slightly thickened, but still syrupy, about 10 to 15 minutes. Beat egg whites until foamy; add remaining 1/4 cup sugar gradually, beating until stiff. Fold into peanut butter mixture. Turn into crumb crust. (You may use baked pastry shell.) Chill until firm. Makes 6 servings.
Remove all fat from meat. In a bowl, combine the onion, garlic, soy sauce, sugar, pepper and oil. Pour mixture over the strips of beef and coat well with your hands. Broil the marinated meat, turning once, until tender (about 5 minutes on each side).
Brown beef in skillet. Add green pepper and onion until tender. Add rest of the ingredients and mix well.
In 4-quart saucepan, brown meat in oil. Add onion and garlic and continue cooking until onion is tender. Drain. Stir in remaining ingredients except green beans. Cover, bring to a boil. Reduce heat and simmer for 50 minutes, stirring occasionally. Add green beans and continue cooking 10 minutes or until meat and barley are tender. Additional water may be added if soup becomes too thick. Makes twelve 1-cup servings.
Bring large pot of water to boil (approx. 5 quarts). When water begins to boil, add snow peas just until color changes, about 15-30 seconds. Immediately drain into colander and rinse well with cold tap water. Snow peas should be crisp and a beautiful green color. In a large bowl, combine oyster sauce, soy sauce and sesame oil. Add snow peas to mixture and toss well to coat. Add chopped scallions. Refrigerate. Serve cold.
Mix all together very well. Roll out on floured board very thin. Cut in squares, 2 1/2 x 2 1/2-inches. Fill each square with your favorite Solo fillings. Fold in triangle; place on ungreased cookie sheet and bake for 10 to 12 minutes at 350°.
Combine beef, 3 tablespoons steak sauce, egg, bread crumbs, garlic and salt. Form into 24 meatballs. In a large skillet, brown meatballs well in oil and then drain. Add remaining ingredients except cornstarch and green pepper. Cover and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Stir in mixture. Add green pepper. Simmer, uncovered, 5 minutes.
Stir together oats, flour and salt. Cut in butter until crumbly. Pat dough in bottom and up sides of a quiche dish or 9-inch pie plate. Set aside.
Heat oven to 375°. Beat margarine and sugars until creamy. Add flour, baking soda and salt. Mix well. Stir in oats, chocolate morsels and nuts. Mix well. Drop by rounding measuring tablespoons onto ungreased cookie sheet. Bake for 9 or 10 minutes. Cool 1 minute on cookie sheet. Remove to wire rack. Cool completely. Yields 5 dozen (2 1/2-inch) cookies.
Combine butter, brown sugar, vanilla and granulated sugar; beat until creamy. Beat in egg. Sift together and stir in flour, baking soda and salt. Spoon by rounded tablespoonfuls into paper-lined 2 1/2-inch cupcake cups. Bake at 375° for 10 to 12 minutes. Remove from oven.
Boil chicken. When thoroughly cooked, shred meat. Discard bones and skin. In medium saucepan saute onion in margarine. Add chicken, soups, chili or salsa and heat through. In large glass baking dish, layer tortilla chips, chicken mixture and then cheese. Repeat layers. Put in 350° oven and bake until top is slightly boiling and brown.
Cream the butter and sugar; add egg, then flour, soda and cream of tartar. Add the nuts and cinnamon. Roll in a long roll; wrap in wax paper. Set in icebox for 12 hours. When cold, slice and put on cookie sheet and bake 12 to 15 minutes at 325°.
Roll ingredients into a ball and chill. Serve with cocktail sauce over it. Use any kind of crackers.