HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream oil, margarine, sugar and add eggs and raw zucchini and mix well; add vanilla. Sift dry ingredients together and add alternately with milk. Place batter in greased 9 x 13-inch pan. Bake 1 hour at 325°.
Combine first 5 ingredients; mix well. Add flour, soda and cinnamon; mix well. Fold in apple, walnuts and coconut. Spoon into greased and floured tube pan. Bake at 325° for 1 1/2 hours. Cool on rack 15 minutes. Turn into cake plate. Drizzle Buttermilk Glaze over warm cake.
Combine broccoli, raisins and onion. In small bowl, combine sugar, vinegar and mayonnaise. Pour over broccoli mixture. Toss to coat. Refrigerate. Sprinkle with bacon and seeds before serving.
Fry sausage and drain grease. Mix all ingredients. Bake 350° oven covered for 1 1/4 hour, then 15 minutes uncovered.
Put all ingredients, except evaporated milk and ham in crock-pot. Cover and cook on low for 8 to 9 hours. Stir in evaporated milk and ham during the last hour.
Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls. Brown meat and remove. Keep warm. Pour out fat from pan. Mix cornstarch, sugar, reserved pineapple juice, vinegar and soy sauce until thick. Pour into pan. Cook over medium heat. Stir until it thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple and green pepper. Heat and serve.
Brown sausage in a little grease. Add peas, salt, pepper and liquid smoke. Boil for 1 1/2 hours on medium-high. Pour water until is about 1-inch above peas. Add water, as needed. Let cook down last 15 minutes.
Mix first 4 ingredients; add next 3 ingredients, blending well. Add remaining ingredients. Bake in tube pan 1 1/2 hours at 325°. Be sure to grease and flour pan.
Mix together and place in a 9x13 inch pan. Add topping (below) and bake.
Place seasoning mix in heavy plastic bag. Add a few chicken pieces. Shake until well coated. Repeat to coat all pieces. Place in lightly greased baking pan. Bake at 375° for 35 to 40 minutes or until done. Serve hot with salsa for dipping.
Beat egg yolks; add milk, sugar and butter. Cook until thick (about 12 minutes). Take off heat; add remaining ingredients. Cool before putting on cake. (This is delicious on Duncan Hines German chocolate cake mix.)
Cut all fat off meat. Cut into 1/8 to 1/4-inch strips. Combine above ingredients in bowl and stir until dissolved. Add meat strips and mix to coat all pieces. Let stand or cover and refrigerate overnight. Place meat strips (not overlapping) on cake racks in shallow rimmed baking pans. Dry meat at lowest temperature (160° to 200°) until it has turned brown and feels dry and hard to the touch. Let cool. Store in airtight bags or in jar with a tight fitted lid. Chicken and turkey, 4 to 5 hours. Beef and deer, 4 to 7 hours.
Saute onion in oil. Combine all remaining ingredients in large bowl; add onion and mix thoroughly. Put into a 2-quart casserole and bake, uncovered, in preheated 350° oven for 1 1/2 hours.
Combine sugar, cocoa, butter and milk in a saucepan; bring to a boil. Boil for one minute. Remove from heat; add peanut butter, oatmeal, vanilla and salt. Stir to mix well. Drop from a spoon onto wax paper. Let cool thoroughly; then they are ready to eat. Makes approximately 20 cookies.
In large skillet over medium heat saute veggies. Add everything to veggies, season with garlic and pepper to taste. Add soy sauce to make it your favorite soy taste. Serve with good French or Italian bread. A great way to make a good meal, use up leftovers and stretch that before pay day meal.
Brown sausage and add onion. Add remaining ingredients except eggs & milk. Chill mixture. Roll in 3/4 inch balls. Dip in flour, then egg and milk mixture, then roll in additional bread crumbs. Deep fry. Drain and cool. May be frozen.
Cook lima beans following package directions. Drain if necessary. Add vinegar, olive oil, salt, pepper, parsley and garlic to limas in saucepan. Heat thoroughly and then mix in lemon juice. Serve immediately. Serves 4.
Pour pineapple and juice over all fruit in baking pan. Seal with double foil tightly. Bake at 325° for one hour.
Mix soup with water. Combine remaining ingredients with 1/2 cup of soup mixture; mix just to blend. Shape into balls. Place in skillet and brown.
Blend sugar, mayonnaise and vinegar. Beat until creamy. Pour over other ingredients. Chill. Best if made several hours ahead.
Mix syrup and milk. Cut crust from bread and slice each in 3 or 4 slices. (Freezing bread or using old bread is good.) Dip each strip in syrup mixture, then in nuts. Bake in 325° oven for about 15 minutes.
Wipe chops with damp paper towel. In hot oil in large skillet, brown chops well on both sides. Remove from skillet. Drain all but 1 tablespoon drippings from skillet. Add onion and garlic; saute until tender (about 5 minutes). Add tomatoes, salt, oregano, basil and pepper; mix well, mashing tomatoes with fork. Place pork chops in skillet. Arrange green pepper and mushrooms between chops. Simmer, covered, for 1 1/4 hours or until chops are tender. Makes 6 servings.
Brush tart shells with a mixture of beaten egg and a little milk for a brown glaze. Divide the Parmesan cheese, chopped shrimp and Swiss cheese among the tart shells. Mix egg yolks, cream, Tabasco and salt; fill shells with mixture. Bake in 325° oven for 15 minutes.
Cut up fryer into pieces of desired size. Sprinkle liberally with salt and lemon pepper. Add 1/2 teaspoon each of salt and pepper to 1 cup of flour in a paper bag; coat the chicken with the flour mixture. The true secret of taste is to give the seasoning time to take effect, so place the covered chicken pieces in the refrigerator for a couple of hours or more. Cook in a deep fat fryer in oil at 375°. Remove when golden brown and watch closely as small pieces will be ready earlier.
Combine eggs, bread crumbs, tomato sauce, parsley, oregano, salt, pepper, garlic and ground beef; mix well. Take 1/2 of the meat mixture and put in a 13 x 9 x 2-inch pan. Lay pepperoni and cheese on top. Add the rest of the ground beef, sealing edges so cheese will not run out. Bake for 1 hour at 350°.
Mix together flour, margarine and nuts; press into a 13 x 9-inch pan. Bake 15 minutes at 375°; set aside to cool.
Trim excess fat from beef steak. Prick beef with fork in several places. Mix 1/4 cup oil, the vinegar, sugar, oregano, chili powder, garlic powder, salt and pepper in ungreased square baking dish (8 x 8 x 2-inches). Place beef in dish, turning once, to coat both sides. Cover and refrigerate at least 8 hours, turning meat occasionally. Broil beef with top about 3 inches from heat about 8 minutes or until brown. Turn. Brush beef with marinade. Broil until done. Saute onions and peppers in oil. Cut beef diagonally into very thin slices.
Preheat oven to 325°. Rub with butter a 9-inch pie plate. Beat eggs until foamy. Add flour and sugars; beat until well blended. Blend in melted butter. Stir in chocolate chips and walnuts. Bake for 25 minutes or until set and light golden. Serve in wedges with ice cream. Makes 8 servings.
While pie cools, mix ingredients in blender, then pour on top of pie. Put in 350° oven for 10 minutes. Remove and refrigerate until cold. Sprinkle top with almond slivers.
Wash spinach and drain well on paper towels. Break into smaller pieces in a large salad bowl. Add other ingredients.
Combine dry ingredients. Add remaining ingredients and mix by hand. Bake in a 9 x 13-inch pan at 350° for 40 minutes.
Gather. Trim off bad leaves. Wash. Place in cooker. Add water enough to cover. Bring to a boil; drain off tea from leaves (run through fine strainer). Add sugar. Give to baby about 2 ounces at a time. Twice a day or 3 times if needed to make baby break out good. Baby will look a lot like having measles.
Saute beef until brown and crumbly. Drain excess fat; season with salt, pepper, garlic powder and Italian seasoning. Cook; drain and separate noodles. In a large baking pan, spread a thin layer of sauce. Top with 1/3 noodles, 1/3 cottage cheese, 1/3 Mozzarella cheese, 1/3 meat sauce and 1/3 Parmesan cheese. Repeat layering 2 more times, ending with Parmesan cheese. Bake at 350° for 45 minutes.
Brown hamburger and onion; drain. Add Prego spaghetti sauce and sugar, cook until done. Beat egg and add to cottage cheese. Shred cheese.
Place cottage cheese in a blender with yogurt; process on medium speed until smooth. Combine with remaining ingredients and chill. Serve with raw vegetables.
Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over medium heat until mixture comes to boil. Cool 5 minutes stirring twice. Pour into dessert dishes and sprinkle with cinnamon and nutmeg.
Grease an 8 x 8-inch pan. Layer Ortega chilies, zucchini and cheese. Repeat 3 times. Beat eggs, milk, salt and pepper to taste. Add Bisquick to egg mix. Mix well. Pour over zucchini. Bake at 350° for 1 hour. Place in 9 x 13-inch pan.
Sift flour, sugar, baking powder, baking soda and cinnamon together. Add oil, eggs and salt. Beat for 2 minutes. Add carrots. Grease and flour 2 (9-inch) cake pans. Pour in batter and bake at 350° for 1 hour.
Mix sugar and flour; add milk and egg yolks. Add butter. Cook until thickens, stirring always. Take off; add vanilla. Pour into unbaked shell and bake 20 to 30 minutes at 350°.
Place sugar, butter or margarine, corn syrup and vanilla in a large bowl. Mix well. Stir in eggs; mix well. Add pecans; mix well. Pour into unbaked pie shell. Bake in a preheated 375° oven for 1 hour or until firm. After it is cool, slice and serve.
Peel apples. Slice into large pot (no cores, stems or seeds) on medium heat. Add water while cooking as needed. Stir often. Keep some chunks in it if you like, as apples melt down, add cinnamon to taste. Turn on low. Put cover on and cook until you like it. Keeps pretty long in jars in refrigeration. (Can add other fruit, if desired.)
Important to scald cream with butter; add to thoroughly mixed dry ingredients. Mix in eggs. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes. Allow to stand for several minutes before cutting. Yields 12 servings.
Grease 9 x 13-inch cake pan. Mix cake mix, butter and evaporated milk. Pour 1/2 of batter in pan; sprinkle with 1/2 cup walnuts. Bake for 9 minutes at 350°. Meanwhile microwave 1/3 cup evaporated milk with caramels. After cake has cooled, sprinkle chocolate chips over top of cake, then drizzle melted caramel mixture over and melt together. Pour the other half of cake batter over. Sprinkle 1/2 cup walnuts on top. Bake 20 minutes at 350°. Cool and cut into bars.
In blender, combine coffee, ice cream and chocolate syrup. Cover and blend until smooth. Serve immediately over crushed ice. Garnish with whipped cream. Makes 3 (8 ounce) servings.
Combine sugars, shoyu, water, garlic, and ginger in a 1-2 quart saucepan. Bring to a boil and boil for 5 minutes. Remove pot from heat and cool. Whisk in oils to cooled marinade. Add 2-4 lbs. sliced beef flank or other meat, thinly sliced, and marinate overnight. Grill meat over charcoal for 3-4 minutes each side. Serve with rice.
Cream together the shortening and sugar. Add eggs to sugar mixture. Sift together the flour, baking powder and salt. Add alternately with 1/2 cup of milk. Mix in nuts and peel of lemon. Bake in a loaf pan at 350° for 1 hour or 2 small loaf pans and bake until done (less time).
Chop onion and bell pepper very fine. Set aside. Put salad oil, sugar, ketchup, vinegar, Worcestershire sauce and salt into blender. Mix well. Pour into bowl with onion and bell pepper. Chill until cold. Ready to serve.
In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, and baking soda. Beat mixture until combined, scraping the bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate pieces and, if desired, nuts. Drop the dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet.
Mix and sift dry ingredients. Beat egg and add to milk. Mix rapidly with dry ingredients, beating well. Grease an 8-inch skillet lightly. Pour in a small quantity of batter. Tip the skillet so that the batter covers the whole bottom thinly. Cook over moderate heat until under side is brown. Turn to brown other side. Grease again and make another pancake. This recipe will make four or five of these large, thin cakes, which are like French crepes, but unsweetened. Spread each pancake with Chicken Hash and roll it up. Place in large shallow ovenproof dish, sprinkle with a little cheese or buttered fine bread crumbs and brown in broiler, 5 inches below the flame.
Mix in canner. Can then be stored for an all-winter drink. Use 3 or 4 teaspoons (heaping) to a cup of hot water. Enjoy!
Melt butter in saucepan; add onion and green pepper and saute for 5 minutes. Blend in flour and seasonings. Add milk and cook, stirring, until mixture thickens and comes to a boil. Add grated cheese and stir until melted. Remove from heat; add olives and hominy. Pour into a 1 1/2-quart casserole dish; sprinkle with buttered bread crumbs and bake at 375° for 30 minutes or until crumbs are brown. Serves 4 to 6.
In a large pot of boiling salted water, cook linguine and broccoli until just tender, 2 to 3 minutes; drain well. Transfer to a large bowl. Add all remaining ingredients except cheese and toss with linguine and broccoli. Serve warm, at room temperature, or chilled. Pass a bowl of grated Parmesan cheese on the side.
Brown chops in oil in skillet. Mix all remaining ingredients, except onion rings and sour cream, in bowl. Separate onion rings and place on chops. Pour mixture over chops. Simmer for 1 hour and 15 minutes, covered slightly. Add the sour cream and cook for 1/2 hour longer or until very tender.
Soften cream cheese; add chilies, olives and Cheddar cheese. Warm flour tortillas and spread with cream cheese mixture. Roll the tortilla and chill through. Slice in 1-inch slices and arrange on a plate. Serve picante sauce on the side for dipping.
Layer pineapple, coconut, cake mix and pecans, in that order, in a 13 x 11-inch loaf pan. Dot with oleo, sliced on top. Bake in 350° oven for 45 minutes.
Dredge fruit in 1/2 cup extra flour. Cream butter and sugar; add eggs separately. Mix dry ingredients and add to butter and sugar. Add nuts and fruit. Drop by teaspoonfuls onto greased cookie sheet. Bake for 12 to 20 minutes at 270° or 300°.
Blend flour and salt; add broth and milk. Mix well. Add remaining ingredients to sauce; heat thoroughly.
Combine all ingredients thoroughly. Bake in a loaf pan at 350° for 1 hour. Dot top with pineapple cubes.
Combine all in a blender. Blend until ice cubes are dissolved. Pour into large glass and garnish with a lemon wedge.
Preheat oven to 375°. Wash, cut off top and scoop out tomatoes. Saute in oil with onions. Add salt, pepper and parsley. Wash and drain rice; add to onions with inside of tomatoes. Stir well for few minutes. Then stuff tomatoes with this mixture. Replace tomato tops. Place in a small deep pan so that tomatoes fit without any extra space. Pour 2 cups water over all. Bake for half hour at 375°. Baste the tomatoes with their juice and push them down in the pan since they have a tendency to rise. Continue baking and basting, checking every 15 minutes. Tomatoes are done after there isn't any more juice for basting, about 1 hour and 20 minutes. Cool. Serve cold, never warm!
Dice and cook potatoes. Melt cheese and add mayonnaise, soup and milk. Mix until well blended. Drain potatoes. Put in a 13 x 9-inch pan. Pour cheese over potatoes. Bake at 350° for 45 minutes.
Put all ingredients in blender and mix well. Pour into a greased and floured 10-inch pie plate. Bake at 350° for 45 minutes or until inserted knife comes out clean.
Mix Kool-Aid and freeze in a plastic milk jug. Set Kool-Aid out of freezer about 1 hour before serving time. Cut away plastic jug. Place Kool-Aid in punch bowl. Add ginger ale and stir until slushy. Scoop in sherbet.
Measure sugar into a heavy 2-quart saucepan. Remove 2 tablespoons of the sugar and melt until amber in a small saucepan. Combine the milk and Karo with the 2 cups sugar. Heat on medium. Add melted sugar. Cook on medium heat until soft stage. Remove from heat. Add butter. Cool slightly. Beat on high speed until it holds its shape. Add pecans. Drop by spoonfuls on foil.
Simmer above 15 minutes or until potatoes are tender. Cool. Puree in electric blender. Correct seasoning. Can be served cold or hot.
Cook rice as you would normally (4 cups boiling water to 2 cups rice). When cooked, combine sausage, onion, bell pepper and celery in large skillet. Cook for 4 minutes. Add tomatoes, broth and seasonings. Cover and simmer 5 minutes. Pour cornstarch mixture into skillet; continue to cook for about 3 minutes and pour over rice in a casserole dish.
Cook noodles and drain. Rinse in cold water. Drain liquids out of both olive jars and mushrooms. Mix first 5 ingredients in large bowl. Pour about 1/2 cup oil over mixture and stir. Add salt and pepper to taste. Chill before serving. If drys out overnight, add a little oil before serving.
Preheat oven to 225°. Mix Crispix, popcorn and peanuts and set aside.
Fry sausage and crumble in pieces. Mix sausage, onions and beans, then add soup, paste, mustard and sugar. Can be done in crock-pot or casserole in oven. Bake at 300° to 350° for 1 1/2 to 2 hours.
Mix together the finely crushed graham crackers and the powdered sugar. Melt together the peanut butter and 1 1/2 sticks margarine. Stir this into graham cracker mixture; press into a 9 x 13-inch pan. Melt together the chocolate chips and 1/2 stick margarine. Spread this over the mixture in pan; let harden at room temperature. Cut into bars.
Up to 1 week ahead: In 13 x 9-inch baking pan, combine almonds, butter or margarine and celery salt. Bake in 325° oven for 25 to 30 minutes until almonds are lightly browned, stirring occasionally. Cool. Store tightly covered. Makes 2 cups.
Mix all ingredients together and pour into pie crust. Bake at 350° for 40 to 45 minutes.
Saute ground beef and onion in butter in skillet until brown. Add remaining ingredients	and mix well. Pour into greased casserole.	Bake at 350° for 25 minutes.
Pound meat portions to 3/8 to 1/2 thick. Sprinkle generously with seasoning. Spray an iron skillet with Pam. Brown pieces, turning frequently until juices are clear when pricked. You may need to add a small amount of olive oil.
Cook vegetables until tender. Drain well. Mix all ingredients together. Pour following dressing over vegetables and stir well.
Put potatoes and green onions into a large bowl. Cook bacon in a large skillet over medium-low heat until crisp. Remove to paper towel to drain. Pour off all but 1 tablespoon drippings. Add celery and bell pepper. Cook over medium heat about 2 minutes until crisp-tender. Add to potatoes. Pour vinegar into skillet. Add salt and pepper. Cook over medium heat until hot. Pour over potato mixture. Toss to mix well. Crumble bacon over top. Makes 4 servings.
The night before, lay out bread slices to dry. Preheat oven to 350°. In the water, cook onions and celery with salt and pepper to taste until tender. Tear dried bread into one-inch pieces and put in large bowl. Pour water/onion/celery mixture and the beaten eggs into the bread pieces and mix well. Pour in broth and mix again. Mix in turkey or chicken pieces if desired. Spread in greased 9 x 13-inch baking pan and bake one hour, or until it begins to turn tan and pulls away from pan sides. Serves 20.
Brown turkey. Add beans, enchilada sauce, tomato sauce, Fritos and 1 cup cheese. Put in an 8 x 11-inch pan and bake at 350° for 30 minutes. Top with sour cream and 1/2 cup cheese. Bake 5 minutes.
Mix all together. Put in refrigerator. Before serving, mix 1 box mushrooms, cut in pieces, then serve.
Heat oven to 350°. Mix shortening, sugars, egg and vanilla thoroughly. Measure flour and stir dry ingredients together. Blend into shortening mixture. Mix in nuts and chocolate pieces. Drop rounded teaspoonfuls of dough about 2 inches apart on ungreased baking sheet. Bake 8 minutes or until delicately browned (12 minutes for tablespoon and cookies). Cool slightly before removing from baking sheet.
Cook onions and butter or drippings in covered saucepan, shaking pan often. When onions are tender, add rice water or stock. Boil 5 minutes. Add seasonings and chopped parsley.
Dissolve jello in boiling water. Add 1 cup cold water and juice from oranges. Stir in sherbet until melted. Let stand until it starts to thicken, then stir in oranges. Pour into mold (if desired) and chill.
Remove remaining shell and cartilage from crab meat. Cook bacon until crisp; crumble and set aside. Saute vegetables in bacon grease.
Mix sugar and cocoa together. Add this mixture to beaten eggs; add milk, vanilla, vinegar and melted oleo. Pour into pie shell and bake at 350° for about 40 minutes.
Crush cookies. Cream oleo, sugar and cream cheese. Mix milk to pudding. Combine cream mixture with pudding mixture. Take mixture and fold in whip cream. In bowl or flowerpot, layer cookies, then cream mixture until full.
Cook broccoli according to directions on bag only add celery and onions and cook until tender. Add rice, soups, butter, salt and pepper. Mix well. Now stir in jar of cheese whiz and stir well. Pour in large greased baking dish and bake for 1 hour at 350 degrees.
Peel and slice sweet potatoes. Cook until about half done. In a large buttered baking dish, layer sweet potatoes, apples and marshmallows. Sprinkle with mixture of sugar, cinnamon, salt and pecans. Blend cornstarch and water in a small bowl and pour over layers. Dot with butter and bake, covered, at 350° for 1 hour.
Scald 1 cup of milk. Add to it the butter, sugar and salt. Cool to lukewarm. Add 1 package of yeast. Blend in eggs, potatoes and flour. Mix well. Place in a greased bowl. Mixture will be slightly sticky. Refrigerate until 2 hours before it's needed. Roll out to 1/2-inch thick on floured surface. Cut and place on greased cookie sheet. Let rise for 1 to 1 1/2 hours. Bake at 400° for 15 minutes.
Stir baking soda into buttermilk or sour milk until dissolved. Combine flour, 1 cup sugar, cocoa and salt in large mixer bowl. Add oil, buttermilk or sour milk mixture and egg yolks; beat until smooth. Beat egg whites in small mixer bowl until foamy; gradually add 1/2 cup sugar, beating until very stiff peaks form. Gently fold egg whites into chocolate batter. Pour into greased and floured 13 x 9 x 2-inch oblong pan. Bake at 350° for 30 to 35 minutes or until cake springs back when lightly touched in center. Cool in pan on wire rack.
In bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt and raisins. Toss to mix. Add remaining ingredients. Stir just until combined.
Cream butter; add sugar, flour and pecans. Roll into small balls. Bake at 375° for 10 minutes. Roll in cinnamon and sugar mixture. Makes 30.
Mix all ingredients together, cutting the shortening in well. Store in airtight container. Add water to necessary amount for batch of biscuits. Use as you would any biscuit mix.
Cut a piece of waxed paper to fit the bottom of a 9-inch square baking pan. Spray Pam on paper and sides.
Mix all ingredients together and spread on a cookie sheet. Bake in a preheated oven for 15 minutes at 250°. Stir once halfway through baking time. Remove from oven, allow to cool and store in an airtight container.
Slice eggplant in 1/4-inch slices. Dip in slightly beaten egg and coat with breadcrumbs. Brown both sides in skillet with oil, about 1 minute each side. Place browned eggplant on paper towels to absorb oil. In 9-inch round casserole dish, place a layer of eggplant, then spoon thin layer of sauce over and sprinkle Parmesan and Mozzarella over sauce. Use a dash of chili powder on each slice. Repeat layers and top with Mozzarella. Microwave for approximately 5 to 10 minutes. Serves 3 to 4 people.
Combine and store. Makes 20 cups. To make 1 cup, mix 4 heaping teaspoonfuls of mix with 8 ounces boiling water.
Beat cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk and blend into mixture. Fold in Cool Whip. Pour into crusts and freeze until firm. Take out 10 minutes before serving.