HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak raisins in hot apple juice (juice can be simmered in mulled wine spices for 15 minutes; strain and add raisins). Combine sugar, oil and eggs; add pumpkin and mix well. Combine dry ingredients; add to pumpkin mix. Add milk and vanilla and beat thoroughly. Add pecans and raisins and mix well. Pour into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Serve with cream cheese; also good toasted.
Put sauce in electric skillet. Roll chicken around in skillet to coat each piece with sauce, using 5 tablespoons of sauce for 9 chix pieces. Cover with airtight lid. Heat skillet to approximately 250°, just so sauce bubbles gently. Turn chix pieces every 10 minutes.
Cut green pepper, garlic and onion into small pieces; simmer in small amount of oil. Add crushed tomatoes, tomato puree, tomato paste and tomato soup. Stir well. Add garlic salt, oregano, red pepper, salt, pepper and 1 teaspoon sugar. Bring to boil. Simmer two hours, stirring often.
In saucepan, but oil, cleaned and peeled shrimp and chopped garlic. Saute until shrimp is cooked. In the same pan, add butter. Squeeze 2 lemons. Add parsley and black pepper to taste. When all is blended together, add chicken broth; let simmer 5 to 10 minutes. Add bread crumbs; stir. Cook another 5 minutes. Serve over cooked rice or thin spaghetti.
Drain fruit cocktail; save syrup. Cream next 4 ingredients until fluffy. Add egg along with 1/3 cup fruit cocktail syrup and beat well. Add all remaining ingredients. Drop by spoonfuls on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix sugar, cocoa, butter, milk and dash of salt in pot. Bring to hard boil for 1 minute. Remove from heat and add peanut butter, oats and vanilla. Drop spoonfuls on waxed paper. Allow to cool.
Heat oven to 475°. Spray a 10 x 15-inch pan well. Place potatoes in single layer and cook for 15 minutes. Mix rosemary and garlic in small bowl. Put chicken breasts on top of potatoes and add rosemary, garlic, salt and pepper. Bake chicken and potatoes until tender.
Cook barley 1/2 hour in boiling, salted water. Mix all ingredients together. Dress with vinaigrette dressing. Taste for salt and pepper. Chill and serve.
In large skillet, stir meat until brown. Blend in onion soup, flour and tomato paste. Stir in water. Simmer, covered, for 10 minutes. Stir in sour cream. Serve over noodles.
Brown flour in frypan using fork to stir bottom constantly until golden brown. Set aside to cool. Cook deer meat in kettle with onion, celery and spices until meat is tender. Add cold water a little at a time to browned flour to make sauce. Gradually add to meat and broth gradually to thicken. I cook potatoes and carrots in broth before thickening. Add more cinnamon and salt and pepper to taste.
Fry bacon until crisp.	Break into small pieces. Add ground beef to bacon in frypan. Stir and cook on medium heat until meat is done. Add salt and pepper, if desired.
Melt butter. Add flour, salt, pepper, parsley and nutmeg; stir 1 minute (do not brown). Add milk; stir until thick. Add crab meat. Remove from fire. When ready to serve, reheat and add heated cream and dry sherry.
Drain pineapple; save juice to add to pie filling. Drain cherries and oranges (blot on paper towel). Pour all fruit in bowl; set aside. Add pie filling, pineapple juice and 1/4 cup orange juice to small bowl. Beat on low speed several minutes and add to fruit.
Mix all ingredients together. Brush over fish and broil 10 to 15 minutes or until fish flakes. Serves 3 to 4.
Mix flour, salt and shortening. Add water and egg making a soft dough. Roll out and let dry for about 1 hour. Drop in hot broth after cutting.
Combine chopped onion and butter; simmer until tender. Add next remaining ingredients. Simmer, uncovered, for about 15 to 20 minutes. Serve on buns. Makes 4 servings.
Cut top from loaf. Scoop out center, leaving a 1/2-inch shell. Set shell aside. Cut remaining bread into 1 to 1 1/2-inch cubes. Place on 15 x 10 x 1-inch jelly roll pan. Broil 6-inches from heat (with electric oven door partially opened), 2 to 3 minutes, or until golden, stirring once. Set aside.
Brown hamburger and onion in skillet, drain off fat. In deep casserole dish, combine hamburger, rice, tomatoes and salt; mix well. Cover and bake for 1 hour in 350° oven.
Combine and mix well. Pour into 9 x 13 inch cake pan and bake at 350° for 35 to 40 minutes. Cool and frost.
Saute onion in oil until crisp-tender over medium heat. Remove from heat and cool until warm. Stir vinegar, red pepper, parsley, garlic, NutraSweet Spoonful, salt and pepper into onion. Pour onion mixture over combined beans in bowl; mix well. Garnish with pepper rings.
Add soda to cottage cheese; mix and let stand 20 minutes. Melt oleo and stir in flour. Add cheese and milk. Cook on low heat until cheese is melted and slightly thickened. Add caraway seed. Let cool and refrigerate.
Cream together the butter, sugar and brown sugar. Add eggs and vanilla. Mix. Put small amounts of oatmeal in blender until it turns to powder. Mix together the flour, oatmeal, salt, baking powder and baking soda. Mix together all ingredients. Add chocolate chips and grated Hershey bar. Add chopped nuts. Roll into golf ball size rounds. Place 2 inches apart on ungreased cookie sheet. Bake at 375° for 6 minutes. Makes 112 cookies.
Dry pieces of chicken with paper towels. Mix eggs and milk thoroughly. Place finely crushed pretzels in paper sack. Dip each chicken piece in egg-milk mixture; then place in sack of crushed pretzels. Shake until each piece is completely coated. Then drop chicken into 350° vegetable oil and fry until a rich golden brown. Place fried chicken pieces on aluminum foil-lined large, flat baking dish in 300° oven for an additional 35 minutes. Serve piping hot. Serves 6.
Combine all ingredients and mix well. Roll into balls the size of walnuts. Freeze. Bake directly from freezer to oven. Bake at 375° for 10 to 15 minutes. Let set for a couple of minutes if too soft.
Preheat oven to 350°. Mix well in order given. Spread in unbaked pie shell. Bake at 350° for 45 minutes or until set. Rich but oh so good.
Melt margarine in long cake pan. Stir sugar, cocoa, eggs, flour and vanilla. Then add melted margarine and stir well. Pour into pan and bake at 375° for 35 minutes.
Mix all together in a baking dish, putting crushed corn flakes on top of casserole. You can dot the casserole with butter if you want to, or leave plain and bake. Bake at 350° for 1 hour.
Grate cheese and mix with cream cheese. Mix remaining ingredients except pecans. Mold into a ball, then cover with crushed pecans.
With a sharp knife cut beef across grain into thin strips, approximately 1/8 inch thick. Combine soy sauce, garlic, ginger in a large bowl. Add beef to mixture, toss, and set to the side. Heat oil in large skillet or wok, adding beef and toss over a high heat until browned. Taste the meat to see if tender. If not then cover and simmer for 30 to 40 minutes over a low heat. Once tender, add vegetables and toss until tender (approximately 10 minutes). Mix cornstarch with water and add to pan, stirring until thick. Once thickened and tomatoes and heat through. Serve.
Melt margarine. Add cottage cheese, eggs, mayonnaise and grated cheese together. Next, add muffin mix and thawed and drained broccoli to mixture. Bake in a large pan for 30 minutes at 375°.
Mix all other ingredients with enough water to cover; let stand at least 4 hours. I put the marinade in a deep bowl in the fridge overnight, then put all in crock-pot and put on low and cook until done. Parboiled potatoes added to crock-pot and cooked in marinade are good.
Mix sugar, corn syrup, peanuts and salt. Cook on High 8 minutes in measuring cup. Add butter and vanilla flavoring and stir really well. Cook on High 1 to 2 minutes or until light brown. Add baking soda. Takes 12 minutes.
Melt butter and marshmallows in a saucepan. Add peanut butter and Frosted Flakes. Spread evenly in a 9 x 13-inch pan.
Sift all dry ingredients into a bowl. Make a well in the center. In a separate bowl, beat egg with butter and stir into milk. Pour all at once into flour well. Stir just to moisten ingredients, adding cheeses (about 15 full circular strokes that scrape bottom of bowl; batter will look lumpy). Grease a baking sheet. Spoon lumps of batter onto baking sheet. Bake in a hot 425° oven for about 25 minutes or until well browned. Makes about a dozen rolls.
In a small bowl, combine all ingredients. Spread on bread, bagels or crackers. Yields 1 1/2 cups.
Combine the first 3 ingredients; reserve 1 1/2 cups for topping. Mix crumbs with liquid ingredients. Put into prepared raw pie crust. Top with reserved crumbs. This makes a wet bottom pie. Bake at 350° for 40 minutes. Makes two 9-inch pies.
Bake cake mix as directed in oblong pan (9 x 13-inch). As the cake cooks, bring the milk, sugar and 1/2 of 14 ounce package coconut to a boil. Remove cake from oven when done and punch holes in the hot cake. Pour hot liquid over cake. Cool completely. Spread with Cool Whip. Sprinkle with remainder of coconut on top. Let stand until completely cool before serving. Keep refrigerated.
Combine first 4 ingredients. Sprinkle mixture over meat; pound in with meat mallet. In Dutch oven, brown meat slowly on both sides in Crisco. Remove from heat. Add 1/2 cup water and Worcestershire sauce. Cover tightly; cook over low heat for 1 hour. Add potatoes and carrots. Cover; simmer until meat and vegetable are tender, about 1 hour more, adding more water if needed. Remove meat and vegetables to platter and keep hot. Skim fat from meat juices. Add enough water to juices to make 2 cups. Thicken with water and flour mixture and stir into meat juices in Dutch oven. Cook and stir until thickened and bubbly. Season to taste with salt and pepper. Serve with meat and vegetables. Serves 6 to 8.
Saute vegetables. Add cream cheese and milk. Combine 1/2 meat sauce with cooked spaghetti. Place in 10 x 6-inch baking dish. Top with cream cheese mixture and remaining meat sauce. Sprinkle with Parmesan cheese. Bake at 350° for 25 minutes. Top with onions. Bake 15 more minutes.
Beat the eggs with the sugar and 3 tablespoons of the milk. Heat the rest of the milk to lukewarm. Beat the warm milk into the eggs. Pour into a double saucepan or a bowl standing over a pan of simmering water. Cook, without boiling, until custard thickens enough to thinly coat the back of a spoon. Stir frequently. Pour into a cold jug and stir in the vanilla. Serve hot or cold, sauce will thicken slightly on cooling. Serves 4.
Layer in 9 x 13-inch pan: press raw hamburger in bottom of pan, 6 torn tortillas, beans, onions, cheese and 6 more torn tortillas. Mix can of soup and then measure 1 soup can full of milk and mix. Pour this over top. Bake at 350° for 1 hour.
Place thawed fillets in shallow baking dish. Saute minced onion in margarine. To this, add salt, pepper, bread crumbs and cheese. Toss onion mix with fork, then press small amounts over each fish fillet and press down firmly. Pour 1/2 cup milk around fish; bake at 350° for 45 minutes.
Brown hamburger. Drain and put in pie crust. Beat milk and eggs. Add remaining ingredients. Pour over hamburger in pie crust. Bake at 350° for 40 minutes.
Mix together soup, water and flour until smooth. Combine with other ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours.
Peel, cook and mash potatoes. Combine rest of ingredients and add to mashed potatoes. Place in a buttered casserole and refrigerate until ready to use. Then bake in a preheated 350° oven for 30 minutes.
Heat oven to 375°. Beat margarine, sugars, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt. Stir in chips. Drop from teaspoon 2 inches apart onto ungreased cookie sheets. Bake 10 minutes or until golden brown. Makes about 6 dozen cookies.
Mix stuffing according to directions. Line a 9 x 13-inch pan with stuffing. Layer green beans, then chicken. Put rest of stuffing on top. Mix soup with milk or broth. Add mushrooms. Bake at 375° for 45 minutes.
Spread one side of each tortilla with cream cheese. Top with carrots and Monterey Jack cheese. Layer with beef and lettuce. Roll up tightly and wrap in plastic wrap. Refrigerate for at least 30 minutes. Cut into 1-inch slices.
Instead of hamburger in your spaghetti, try pepperoni. Cut pepperoni in half and just add them to your sauce. It gives it a new twist and it's quick.
Beat eggs. Add milk, salt, grated cheese and mustard. Beat again. Stir in bread and sausage. Pour into greased 8 x 11-inch baking dish. Bake at 350° for 40 to 45 minutes.
Melt cheese in milk over low heat. Cook noodles and drain. Add ham to cheese mixture. Heat through. Put noodles in a large bowl or casserole dish. Pour cheese mixture over noodles and mix well. Bake at 350° for 45 minutes.
Soften yeast in warm water in a large mixing bowl. Care should be exercised to assure water is not too warm or you will kill the yeast. Scald milk. Add cheeses, onion and margarine. Stir until the mixture is entirely blended. Add sugar, salt, dill weed and parsley. Cool mixture and add with eggs and at least 1 cup of flour to yeast. Mix with a continuous motion, adding flour until the entire unit is well mixed, but not too stiff.
Melt margarine in saucepan over low heat. Cool. Stir in both sugars and buttermilk. Mix well. Add eggs, flour and vanilla. Mix well. Add pecans. Pour into one 9-inch unbaked pie shell. Bake at 325° for 30 or 40 minutes.
Combine Crisco, sugar and salt. Pour boiling milk into ingredients and stir until dissolved. Cool. Soften yeast in warm water in which 1 teaspoon of sugar has been added. Add to liquid ingredients. Add egg and flour, stirring thoroughly. Let rise until doubled. Punch down and shape into rolls. Let rise again until doubled in size. Bake at 350° for 20 to 25 minutes.
Mix oil, chocolate, and sugar plus 1 egg at a time. Add vanilla. Add flour, salt, and baking powder. Chill. Roll in powdered sugar. Bake at 350 for 10-12 minutes on greased cookie sheet.
Brown meat with onion and pepper. Add tomatoes, salt and pepper. In a 9 x 13-inch pan, layer 1/2 each of the tortillas, meat, beans and cheese. Repeat layers. Top with soup. Bake at 350° for 35 to 40 minutes, until bubbly. Yields 6 to 8 servings.
Blend cake mix and margarine until crumbly. Pat into 13 x 9-inch pan (not too hard). Sprinkle next 4 ingredients over this. Pour milk over all. Bake at 350° for 30 to 40 minutes. Secret is to cool completely.
Bake chicken in oven whichever way you choose. Take skin off before cooking. Make homemade mashed potatoes using low-fat milk and fat-free sour cream. Add pepper for flavor. Use the canned gravy (low-fat). Serve with vegetable and rolls.
While rice is cooking, saute shrimp in butter for 1 minute or until pink, using a large skillet. Add celery and onions. Cook, stirring, 2 minutes. Add spinach and Chinese vegetables. Cover and cook 1 minute.
With meat in bowl, add remaining ingredients. Mix thoroughly. Shape into miniature meatballs; brown in skillet. When thoroughly browned, add to sauce. Simmer for 15 minutes. Pour into casserole and refrigerate. Bake at 350° for 2 hours. Stir occasionally. Serve with toothpicks.
Boil sugar, milk, cocoa and margarine for 2 minutes in a large kettle. Add vanilla; remove from heat. Add peanut butter; mix. Add oats; mix well. Drop by teaspoonfuls on waxed paper or any size you prefer. The mixture gradually hardens.
Place onion, cucumber and raw potato in saucepan; add broth, parsley and seasonings. Bring to boil; cover and let cook until potato is barely tender (about 10 minutes). Put through blender and chill thoroughly. When ready to serve, stir in cream and serve in chilled soup bowls.
Mix salt with cabbage; let stand one hour. Squeeze out excess water and add carrot and green pepper. While cabbage is standing, make the following dressing.
Combine all ingredients in bowl. Toss with dressing (recipe follows). Refrigerate until serving time. Yields 10 to 12 servings.
Beat eggs, then add sugar, salt and cocoa (if chocolate) and beat until real thick. Add vanilla, whipping cream and half and half. If container isn't full enough, you can add some milk.
Saute the leeks in the oil in a large saucepan until golden. Add garlic and 1 can of beans with their liquid. Mash up the beans with a fork. Add the second can of beans with their liquid, but do not mash the beans. Stir in the water, salt and pepper and simmer, covered, for 40 minutes, stirring occasionally. Serve hot.
Mix spices, sugar and baking powder. Put butter into hot, cooked potatoes. Add soda to buttermilk; mix all together. Beat eggs well and stir in. Pour into unbaked pie crusts. Bake at 400° for 10 minutes. Reduce heat to 300° and bake for 45 minutes.
Brown sausage, drain. Add vegetables. Cook 5 minutes, drain. Set aside to cool, about 10 minutes. Stir sausage mixture, cheese and bread crumbs.
Tip: Instead of cornflakes, you can substitute equal amounts of Parmesan cheese and dry breadcrumbs.
Mix first 3 ingredients well. Add shortening. Mix well by hand. Dissolve 2 cakes yeast in 3 tablespoons warm water. Add this and 1 3/4 cups buttermilk to flour. Mix well. Store in airtight container in refrigerator. When ready to use, roll as for biscuits. Let rise 1 hour. Bake at 450° for 8 to 10 minutes.
Heat oven to 350°. After cooking potatoes, mash them well. Add the cream cheese, sour cream, butter, salt and pepper. Whip or beat with electric mixer. (If too thick, add a little milk so they are fluffy.) Grease with margarine a 9 x 13-inch casserole. Add potatoes. Dot with bits of butter. Sprinkle with Lawry's seasoned salt. At this point, it can be baked for 25 minutes or if doing ahead, cover, refrigerate and bake the following day. Serves 10 to 12.
In a large heat resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon. Spread in crust. Refrigerate at least 2 hours. Refrigerate leftovers. Serves 8.
Trim bread crust. Roll bread thin with rolling pin. Blend cheese and egg and spread on bread. Place each asparagus spear on bread slice and roll up. Fasten with toothpick. Dip in butter. Put on cookie sheet and freeze. Slice in 3 pieces each. Bake at 400° for 15 minutes.
Cut potatoes crosswise into 1/8-inch slice, cutting only 3/4 through. Place, cut side up, in greased, oblong baking dish, 11 x 7 x 1 1/2-inches. Brush with margarine; sprinkle with garlic salt and pepper. Bake in 375° oven, brushing with butter once or twice, for 45 minutes. Mix cheese and bread crumbs; sprinkle on paprika. Bake until tender, 20 to 30 minutes. Makes 4 servings.
Brown hamburger and onion together. Drain. Layer Tater Tots and hamburger in large baking dish. Top with soup. Bake for 1 hour. Place cheese slices on top about 10 to 15 minutes before done. Bake at 350°.
Preheat oven to 350°. Combine all ingredients in a large mixer bowl. Beat at medium speed of electric mixer for four minutes. Pour into pan very generously greased with solid vegetable shortening and floured. Bake for 35 to 40 minutes, or until a wooden toothpick, inserted into the center, comes out clean. Cool in pan 10 minutes. Loosen from sides of pan, remove and cool before icing with Buttercream icing.
Melt cream cheese and 1/2 cup margarine in large skillet. Brown onion, celery, pepper and mushrooms in remaining margarine. Add shrimp; saute until shrimp are pink. Drain slightly. Add soup, garlic salt, red pepper, pepper sauce, crabmeat, rice and melted cheese, along with cream cheese and margarine mixture. Combine gently. Place in shallow casserole dish. Top with Ritz cracker crumbs and grated cheese. Bake at 350° for 30 to 35 minutes.
Brown sausage and onion; drain and set aside. Cook potatoes in boiling water about 15 minutes or until tender. Add creamed corn, kernel corn, milk, seasonings, sausage and onions. Simmer 20 minutes.
Stove top directions: Pour sweet potatoes and liquid into 2-quart saucepan. Cook until potatoes are heated through. Drain liquid and set aside. While sweet potatoes are heating, combine butter or margarine and brown sugar in 1-quart saucepan and cook until hot, but not boiling. Add nuts to sauce, if desired and pour over hot sweet potatoes. Stir just to coat. Serve immediately.
Mix sugar, oil, eggs and pumpkin together. Beat until creamy. Add half of dry mixed ingredients until smooth and mix by hand other half into the batter. Pour into greased large jelly roll pan and bake at 350° for 45 minutes or until done.
Prepare cake mix according to the instructions on the box. Preheat oven to 350°.
Place squash and onion in boiling salted water to cover. Cover and cook 5 minutes; drain well and set aside. Melt 3 tablespoons oleo in a heavy saucepan over low heat; add flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened. Add cheese and stir until melted. Combine squash mixture, cheese sauce and mushrooms; spoon into lightly greased 1 1/2-quart casserole. Melt 2 tablespoons oleo and stir in cracker crumbs and pecans. Sprinkle over squash. Bake at 350° for 30 minutes. Serves 6.
Thoroughly dredge pork with flour. Heat oil in a large frypan until hot. Carefully add pork. Cook until browned on all sides. Remove pork; drain on paper towels. Place in casserole.
Cream butter and sugar in bowl. Add eggs, one at a time, while slowly blending. Blend milk and sifted flour, a little at a time, continuing to blend. Add baking powder and extract. Continue to beat at medium speed for about 6 to 8 minutes. Pour into 2 well-greased and floured cake pans and bake at 375° for about 40 minutes.
Chop broccoli in food processor (fine). Combine with onion, raisins and crumbled bacon. Mix with Miracle Whip, vinegar and sugar.
Mix first 3 ingredients together. Add remaining ingredients. Drop from spoon onto ungreased cookie sheet. Bake at 400° for 10 minutes.
Brown beef in skillet and drain. Stir in next 5 ingredients. Heat in skillet until bubbly. Add 1/2 cup shredded cheese. Pour into greased 2-quart casserole. Cut biscuits in half crosswise and place, cut side down, on top of casserole. Sprinkle remaining 1/2 cup shredded cheese over biscuits. Bake at 375° for 25 to 30 minutes.
Line bottom of 8 x 8-inch pan with graham crackers. Layer vanilla pudding, banana, Cool Whip, strawberries, pineapple and coconut. Chill and serve.
Flour chicken. Fry in small amount of grease. Pour rice in bottom of casserole dish. Place chicken pieces on top of all the other ingredients. Bake at 350° for 1 hour.
Cream sugar and oil. Add eggs, vanilla and vinegar. Sift dry ingredients and add buttermilk and food coloring. Bake at 350° for 30 to 45 minutes.
Mix all well with hands. Divide into 2 parts. Wrap in foil and chill overnight. Slice or roll in balls and flatten. Bake at 325° for 18 to 20 minutes. Nuts may be added.
Preheat oven to 350°. Combine all ingredients in a large bowl. Mix until well blended; spoon into well-greased and floured large loaf pan. Bake 1 hour or until done.
In a large mixing bowl, combine flour, sugar, milk and eggs. Beat until smooth. Pour approximately 1-inch of oil in skillet, heating until very hot, but not smoking. Pour 1/3 cup batter into funnel (with opening of 1/4-inch), plugging hole with finger. Hold funnel over skillet, remove finger and dribble batter into hot oil. Move funnel in a slow circular motion, forming spirals. Fry funnel cake 1 minute or until edges are golden brown; turn with slotted spatula and fry until golden. Drain on paper towels. Repeat process with remaining batter. Sprinkle with powdered sugar and serve warm. Yield: Twelve 4 to 5-inch cakes.
Line approximately a 9 x 13-inch shallow baking dish with graham crackers. Prepare instant pudding by package instructions. Combine vanilla pudding with Cool Whip. Melt icing in microwave or on stove top (don't get it too liquid; melt enough to spread). Cover graham crackers with pudding mixture, then cover pudding mixture with chocolate icing. Refrigerate for at least 2 hours before serving. You can use all low-fat ingredients.