HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the shortening and brown sugar. Add eggs. Sift flour, spices and salt. Dissolve coffee in the water and add to mixture. Add nuts and dates. Can use other things instead. Drop by teaspoon and bake at 350°.
Combine meat, onions and pepper; brown in skillet. Add tomatoes, rice and seasonings. Pour into covered casserole dish. Bake at 350° for 45 minutes.
Cream butter and sugar. Add sugar slowly. Add eggs, one at a time. Add flour, soda and salt, sifted together; alternate with sour cream. Bake for 1 1/2 hours at 325°. Put in cold oven.
Cream butter. Add sugar slowly. Beat eggs; blend into this. Add milk, baking soda and flour. Next, add vanilla, nuts and bananas. Bake in 2 layers. Bake at 350° for 20 to 25 minutes. Fudge icing goes great with this.
In 1 1/2-quart microproof baking dish, stir cornstarch and water until smooth. Stir in corn, syrup, margarine and spice. Add carrots; toss to coat well. Cover. Microwave at High 6 to 9 minutes. Stir after 3 minutes; let stand 2 minutes. Makes 4 servings.
Combine pineapple, orange segments, sugar and cottage cheese. Add dry jello. Mix well. Fold in cool whip. Refrigerate a least 2 hours before serving.
Drain spinach, squeezing out as much liquid as possible. Combine with beef, egg, bread crumbs, onions and oregano in medium bowl. Mix well. Shape into 1 inch balls. Place in single layer on jelly roll pan. Bake at 425° for 5 minutes. Turn and bake another 5 minutes. Reduce oven to 350°. Remove meatballs and place in shallow 1 quart casserole. Pour sauce over meatballs, cover and bake 20 to 25 minutes or until meatballs are cooked through and sauce is hot. Serve over pasta, sprinkled with Parmesan cheese. Makes 4 servings.
Combine all ingredients in a mixing bowl. Beat 3 minutes or until mixed well. Pour into greased baking pan or tube cake pan. Bake 45 to 60 minutes at 350°. (If oven cooks fast, cook at 325° until done.)
Mix all ingredients together and place in ovenproof casserole. Bake in a 350° oven for 1/2 hour or until browned on top and firm.
Mix Kool-Aid and sugar with a little water in a gallon milk jug. Add pineapple juice and finish filling nearly to top with water. Freeze until several hours before serving. Let thaw until slushy. Add punch and Sprite together in punch bowl. Serve. Makes 1 1/2 gallons.
Brown meat and onion. Drain off excess drippings. Stir in taco seasoning, chilies and tomatoes. Place 1/2 the chips in 13 x 9-inch baking dish. Layer 1/2 meat mixture and 1/2 shredded Monterey Jack cheese. Repeat and top with sour cream and Cheddar cheese. Bake 10 minutes at 350°.
Mix all ingredients and simmer 10 to 15 minutes. Great with pork and chicken.
Season	steak with salt and pepper. Roll in flour and brown steak in skillet. Combine remaining ingredients. Pour over steak; top with onion slices. Simmer 10 minutes. Cover and bake 1 hour or until tender in a 350° oven. Serves 6.
Preheat oven to 400°. You can reverse this and use the topping on the bottom and beans on top, either way, it's great. Simmer over medium heat for 10 minutes pintos, onion, tomato sauce and green pepper.
Sprinkle chicken with salt and pepper. Coat with flour. In large skillet, heat 1/2-inch oil (about 2 1/2 cups) over medium-high heat to about 400°. Add chicken, skin side down. Place larger pieces in center. Fry 10 minutes or until crisp and golden. Cover and cook 5 minutes longer. Turn chicken. Reduce heat to medium. Cover and cook 10 minutes. Uncover and cook 5 minutes, crisp skin. Remove chicken and drain on paper towel.
Break cookies into small pieces. Cover bottom of 13 x 9-inch pan. Melt butter and pour over cookies. Mix pudding, milk and cream cheese. Pour over cookies. Slice bananas over top of pudding. Spread Cool Whip on top. Chill in refrigerator.
Cut eggs in halves; take out yolks. Place egg whites on tray. Combine egg yolks with remaining ingredients; mix well. Place filling back into egg whites. Garnish with paprika.
Very lightly brown chicken tenders in oil. Remove chicken and blot oil out of skillet. Squeeze lime into skillet. Simmer lime juice until bubbly and almost evaporated. Add butter and stir until melted. Add herbs, salt and pepper. Simmer 2 minutes. Add cooked chicken, stirring until chicken is coated with lime sauce. Serve immediately. Serves 3 to 4.
Starting with potatoes, put vegetables in layers in a 2-quart casserole, reserving about 1/3 of the pepper, celery and onion. Sprinkle each layer with part of the salt and pepper. Mix tomato soup and water. Pour over meat and potato layers. Cover and bake in a 350° oven for about 1 1/2 hours. Serves 6.
Blend oil, sugar and vanilla in mixing bowl. Add eggs; beat well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Stir in nuts. Spread in a 9-inch square greased pan. Bake at 350° for 20 to 25 minutes. There's something different about these brownies.
Cut up cabbage like you were going to fry it. Place in 2 1/2-quart casserole dish with lid. Brown meat and onion. Drain any fat drippings. Add salt and pepper to taste. Add Special Sauce and water. Season to taste with some garlic powder and red pepper. Add rice. Mix well. Pour over cabbage. DO NOT STIR! Meat will be on top. Put lid on dish. Bake 45 minutes at 350°. Take from oven, stir and bake for another 45 minutes with lid on dish.
Mix cake mix per directions. Add apples and nuts. Put in a 9 x 13-inch pan (greased). Bake 30 minutes at 350°. Mix milk, sour cream and lemon juice and put over cake. Bake 10 more minutes. Sprinkle cinnamon if desired.
Saute green pepper and onion in butter. Add remaining ingredients and mix well. Pour into baking dish. Bake at 350° for 1 hour.
Mix together in bowl. Put in refrigerator to cool. Ready to eat. Tastes great with graham crackers.
Cream sugar, cocoa and margarine. Add eggs and flour and beat well. Stir in the nuts. Mixture will be thick. Place mixture into a 9 x 13 x 2-inch greased cake pan. Bake 30 minutes at 350°. While hot, cover the cake with 1 package of miniature marshmallows. Cover the pan with a dish towel to retain the heat.
Beat eggs and sugar until well blended. Add the next 5 ingredients and mix well. Pour into 2 greased loaf pans. Bake 1 hour in a 325° oven.
Line bottom of buttered Pyrex pie dish with hamburger patties. Slice potatoes and layer on top of patties. Pour soup (slightly diluted with water) over hamburger patties and potatoes. Bake at 425° until done.
Mix in skillet and cook until syrup begins to brown and peanuts start popping. Remove from heat and add 1 teaspoon soda and beat for 1 minute. Spread on a greased baking sheet.
Mix first 3 ingredients well. Cook over medium heat to soft ball. Add vanilla and butter. Beat it until it gets stiff and pour it in greased pan. Cool and cut into squares. Don't give up beating. It takes a while.
Saute onions in 1 tablespoon oil. Add other ingredients. Mix well. Simmer for 20 minutes.
Mix together and bake in 350° oven for 30 minutes, approximately, or until toothpick comes out clean. Bake in 9 x 13 inch pan.
Cook cauliflower according to package directions or microwave at High for 12 to 14 minutes. Place cauliflower in greased 2-quart casserole. Arrange asparagus over the cauliflower.
Boil sugar, water, cornstarch and strawberry Jell-O together until thick. Set aside to cool. Cook pie shell and cool. Put whole or sliced strawberries into cooled pie shell and pour cooled filling on top of berries. Top with Cool Whip. Makes 1 pie.
Preheat oven to 375°. Roll each hot dog in dough. Brush with egg. Bake for 15 minutes.
Place frozen strawberries in punch bowl. Pour pineapple juice, Hawaiian Punch, ginger ale and orange juice over strawberries. Let stand for 30 minutes or more before serving. Stir gently to mix. Yields 60 servings.
Mix together. Flour and grease pan. Cook at 400° for 25 minutes until golden brown.
Cook eggplant in clear water until tender. Saute onion in margarine. Dampen whole wheat bread crumbs. Drain water from eggplant and mix everything together. Put in nonstick baking dish and top with Mozzarella cheese. Bake at 350° for 30 minutes. Serves 6.
Saute the onions, celery and carrots in the margarine for 15 minutes. Add the remaining ingredients. Heat until all is mixed well and then serve.
Mix cornstarch and water in a cup until smooth. Place remaining ingredients (except pie shells) in a saucepan. Add cornstarch and mix well. Cook and stir over low heat until thick. Pour into pie crust.
Mix all together and chill 2 hours. I put some Cool Whip and nuts on top, also.
Grease and flour a 9 x 12-inch cake pan. Pour coconut and pecans in the bottom of the pan. Mix German chocolate cake mix according to directions on box. Pour this over the coconut and pecans. Mix the cream cheese, melted butter and sugar. Spoon this over the cake batter. Bake at 325° for 45 to 50 minutes.
Squeeze the juice from one lemon, set aside. Thinly slice the other lemon for garnish.
Beat eggs until yolks and whites are blended. Add sugar and salt. Scald milk. Add sugar-egg mixture to milk, stirring constantly. Cook over hot water until mixture coats a spoon. Remove from heat. Cool by placing pot in cool water or by refrigeration. Pour into gallon freezer. Add vanilla, almond and evaporated milk. (Allow about 3 inches of custard from top of freezer.) Freeze in freezer.
Take bread and cut it into 1-inch slices, being sure not to cut all the way through the loaf. Place loaf on foil with enough foil to cover loaf. Place 1 slice of folded Swiss cheese into each cut. Butter top and sides of loaf with mixture of remaining ingredients. Wrap bread in the foil and bake about 20 minutes at 350°. Serve warm.
Dissolve yeast in warm water, add sugar and salt. Melt butter and shortening mix and add to yeast mixture. Add beaten eggs and 4 cups flour to make thick batter. Allow to sit covered for 1/2 hour.
Fry bacon and put aside. Saute chopped onion and chopped celery in drippings. Add potatoes and chicken soup plus 1 cup water. Cook until potatoes are done, then add corn. Heat milk and margarine separately, then add it to chowder mixture. Delicious.
Melt oleo in pan. Add cheese, soup, Pet milk, rice and broccoli. Mix all together. Bake in casserole dish at 300° for 1 hour.
Mix shortening and sugar. Add eggs, vanilla and corn syrup. Sift first 5 ingredients. Add to mix. Beat 2 minutes at low speed. Stir in nuts, reserving some for top of batter. Bake in a 9 x 9-inch pan at 350° for 40 to 45 minutes or until done.
Cook limas and green beans, according to directions. Add peas. Drain well. Mix. Chop onion or grate. Add onion and water chestnuts to vegetables. Add salt and pepper to taste. Add Worcestershire sauce to taste. Mix well. Add mayonnaise and mix. Put in casserole dish and top with crumbs. Bake at 350° until bubbly or brown.
Brown meat; drain. Combine picante sauce, water and tomato sauce. Stir 1/2 cup of sauce mixture into meat. Add chilli peppers, 1/2 cheese and 1/2 French fried onions. Mix well. Pour 1/2 of remaining sauce in bottom of casserole dish. Stuff shells with meat mixture and put in casserole dish. Pour remaining sauce over shells. Bake 30 minutes at 350°. Remove from oven. Top with remaining cheese and onions. Bake 5 to 10 minutes longer.
Chop all of the stems away from broccoli, leaving just the flowers. Wash and drain well. Mix vinegar, sugar and mayonnaise or dressing well with wire whip; add raisins, bacon, broccoli and cheese. Stir all together until well coated. Delicious and keeps about 4 days.
Cut beans into small sections. Peel skin from potatoes and dice up. Cut bacon into small pieces and dice up onion. Add all of the ingredients together in a pan. Add salt, pepper and water. Let boil until tender. Enjoy!
Brown meat in oleo. Add onions, mushrooms and seasoning. Cook until tender. Add cream cheese and milk. Continue cooking until cheese melts. Serve over noodles.
Boil potatoes, onions and celery slowly until tender; set aside. Melt butter. Remove from heat and add flour. Heat milk (do not boil). Add butter mixture to milk. Now add potatoes. Cook another 5 minutes. Serve hot with cornbread or hoecakes. Very good!!
Preheat oven to 350°. Beat 4 ounces of cream cheese and onions until blended. Save for topping. Beat 4 ounces cream cheese, 1 1/4 cups of each cheese, chilies and cumin until blended. Add eggs one at a time, mixing well. Warm tortillas in lightly oiled skillet. Place 2 tablespoons of Cheddar mixture on each tortilla. Roll up. Place in a 13 x 9-inch baking pan. Top with enchilada sauce and remaining cheeses. Bake 20 minutes. Top with cream cheese mixture and olives.
Combine all ingredients and blend well. Sugar may be added if desired. Yields a little over a quart.
Heat chips with peanut butter until mixture is smooth. Add Rice Krispies and mix well; press half of mixture in 8 x 8-inch pan and refrigerate. Combine remaining ingredients over hot (not boiling) water and stir until smooth. Spread over first mixture. Top with remaining peanut butter mixture, press gently. Refrigerate until firm (1 hour). Cut into 1 1/2-inch squares.
Cook chicken in broth, remove and dice, set-aside. Next cook vegetables in broth, remove. Mix together wine vinegar, soy sauce and brown sugar. Add to chicken broth and simmer 1 minute. Add chicken and vegetables back to the broth. Cook pasta in boiling water, drain and add to the chicken mixture.
Meringue: Beat 10 egg whites in a bowl. Beat well; when stiffening begins, put 1/2 teaspoon baking powder in and beat until stiff. Add 3/4 cup sugar and beat until sugar melts.
Chop parsley, tomatoes and onions. Mix all ingredients with lemon juice, oil, salt, pepper, mint and add the burgul last.
In heavy pan, bring to a boil. Boil 3 minutes. Add 1/2 teaspoon alum. Boil 2 minutes. Jar and seal.
Brown hamburger. Layer in pan: noodles, sauce, cheese, noodles, sauce, cheese until full. Bake at 350° for 30 minutes.
Mix cake mix, oil and 1 egg until crumbly. Reserve 1 cup. Pat remainder into a 13 x 13-inch pan. Bake at 350° for 15 minutes. Mix cream cheese, sugar, 1 egg and lemon juice until light and fluffy (3 to 4 minutes). Pour over baked layer. Crumble the reserved mixture over the top. Bake another 15 minutes at 350°.
Brown meat; cut up into cubes. Cut up potatoes, onions and carrots. Mix with meat in soup pot; add water to cover. Cook approximately 25 minutes, then add vegetables and beef stew seasoning.
Mix all ingredients together and bake for approximately 50 to 60 minutes at 350° to 375°. Mustard, brown sugar and barbecue sauce can be adjusted to meet your own taste. If you want slightly hotter, can add couple of dashes hot sauce.
Boil potatoes in water until tender; drain and set aside. In medium frying pan, cook bacon until brown. Add diced Spanish onion and saut with bacon until translucent. Add cabbage and vinegar and cook until cabbage is tender.
About 1 1/4 hours before serving, spread chicken breasts flat. Fold cheese and ham slices to fit on top. Fold breasts over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika. Use to coat chicken.
Beat and pour into large uncooked shell. Bake at 350° until done in center, 30 minutes or more.
Cream margarine and sugar until light and fluffy. Add eggs and sour cream; mix well. Combine flour, baking powder, soda, salt and nutmeg. Add to batter and mix well. Pour batter into greased and floured 13 x 9 x 2-inch baking pan.
Cook chicken in water. Debone and place chicken pieces in 9 x 13-inch casserole. Heat broth and soup and pour over chicken, adding salt and pepper to mixture. Mix flour, milk and melted margarine. Pour over chicken and bake at 375° for 1 hour.
Grate the carrots. Dice 1 apple with peel. Mix other ingredients in with carrots and apple. Use the dressing you prefer.
Cut elephant into small bite-sized pieces. Cook in large pan on large stove. (Takes about 3 weeks.) This will serve 3,800. If more are expected, two additional rabbits may be added. But only do this if necessary, as most people do not like to find hare in their stew.
Cut chicken into bite size pieces. Add chicken to soup, cheese and rice. Mix all together. Salt and pepper to taste. Serve while hot.
Mix ingredients, adding the peaches and syrup last. Bake at 350° for 1 hour.
Melt butter in 9 x 13-inch casserole dish. Lay bread on bottom of dish. Place cooked meat over bread layer. Pour egg and milk mixture over meat. Let set in refrigerator overnight. Bake next day at 350° for 45 minutes; add cheese for last 15 minutes.
Mix all together as cake. Bake for 20 minutes at 350°. Add nutmeats, if desired.
Stir ingredients with spoon. Drop by spoonfuls on ungreased cookie sheet. Bake at 350° for 10 minutes.
Mix all ingredients. Bake at 325° for 1 hour. Use 2 or 3 loaf pans.
Stir flour, sugar, cocoa, soda and salt into mixing bowl. Add remaining ingredients; stir until dry ingredients are moistened. Pour into greased Bundt pan or 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes or a little longer in Bundt pan. Serve with soft cream or whipped cream dabbed with applesauce.
Put vegetables, melted cheese and 1/2 stick of margarine in casserole dish. Top with Ritz crackers and 1 stick melted margarine. Bake 25 minutes at 350°.
One pan cornbread. Several pieces of stale bread, broken in pieces. If you have any leftover biscuits, use them. Set this aside in large pan.
Preheat oven to 425°. Cut unpeeled potatoes into chunks. Chop onion. In large roasting pan, toss potatoes and onion with chicken, salt, rosemary and pepper. Arrange the chicken pieces skin side up; bake, uncovered, 1 hour or until potatoes are tender and browned. Add a few pats of margarine on top of chicken before baking if you like. Baste the chicken and potatoes occasionally. Serves 8.
Thaw dough according to directions. Slice each loaf into 12 equal pieces. Punch hole in each piece and fill with cheese. Form into ball to enclose cheese. Combine melted butter and dry onion soup mix. Dip each ball of dough in butter and onion mixture. Place dipped piece of dough in 12-cup Bundt pan or tube pan. Cover. Let rise until double in size. Bake at 350° for 30 to 35 minutes or until golden brown. Remove immediately from pan and serve warm.
Preheat oven to 475°. Prepare turkey for cooking. Wash turkey and clean out turkey cavity. Put turkey in roasting pan. Stuff turkey with onion, celery and apple. Melt oleo and pour over turkey. Salt and pepper real good all over turkey. Add warm water. Put in a tightly closed roaster and bake at 475° for 1 hour.
Combine, mix and pour into greased baking dish. Bake 45 minutes at 425° (or less). Serves 6 to 8.
Bake cake as directed on package in 9x13 inch pan. Cool 15 minutes; then poke holes in cake with fork.
Grease a bundt or tube pan. Cut each biscuit into 4 pieces. Mix cinnamon and sugar together. Roll biscuits in cinnamon mixture and place in bundt pan.
Heat water with salt to boiling in 2-quart pan. Cube potatoes and cook in salted water. Cook bacon, saving grease. Cook potatoes until tender, then drain, saving the water. Then brown the potatoes in the bacon grease. While the potatoes are browning, mix the flour and beaten egg. Add these to the potato water, stirring to separate and make riviets. Cook until thick.
Brown bacon and hamburg; drain fat. Add remaining ingredients in a large saucepan or crock-pot. Simmer.
Cream butter well. Add flour slowly. Blend and add cheese, salt and pepper. Mix well. Shape into long rolls, wrap in waxed paper. Keeps in freezer indefinitely. Keeps in refrigerator for 1 week.
Melt gelatine in 1/2 cup hot water. Heat tomato soup and blend in softened cream cheese. Add gelatine and rest of ingredients. Blend well. Pour into ring mold and refrigerate until set. Serve with various crackers.
Spread bananas on bottom of a 9-inch pie pan. In blender, mix yogurt and cottage cheese. Mix gelatin and water and heat on low until dissolved. To yogurt mixture, add sugar and vanilla; blend. Slowly add gelatin, blending. Pour over bananas and chill until firm (2 to 4 hours). This is also good in a graham cracker crust, but then it's no longer fat free.
Cook beef on medium and cook until done. Put chili in and cook for 15 minutes together. Put beans in blender. After they are blended real soft, put in with the beef and chili mixture. Mix together real good. Put in chili powder and simmer for 2 or 3 hours or use crock-pot. Put the mixture on toastada shells. Put grated cheese, chopped tomatoes and lettuce on top.
In skillet, melt margarine, saute chicken cut into 2-inch pieces, onion, pepper and garlic for 5 minutes. Add rice and cook 3 minutes. Add tomatoes and their liquid, broth, parsley, basil and Tabasco sauce. Bring to a boil and simmer for 15 minutes, covered. Add shrimp and peas, cover and simmer for 3 minutes.
Mix first three ingredients and let stand for 30 minutes. Mix flour, salt, eggs and melted butter. Add to first mixture. Let set overnight in refrigerator.
Wash cauliflower and break into florets. Combine eggs, milk, flour, salt and pepper. Stir until smooth. Dip florets in batter and dredge in cracker meal. Deep fry at 375 degrees and drain on paper towels. Mustard Dip: 1 cup mayonnaise, 2 Tbsp. grated onions, 1 Tbsp. Dijon mustard, 1 Tbsp white wine vinegar, 1/2 tsp. curry powder. Combine all and mix well. Chill 2-3 hours before serving. Goes well with raw vegetables as well.
Cook asparagus, broccoli and cauliflower according to package directions. Drain. Combine with water chestnuts, cheese, margarine and soup in bowl; mix well. Spoon into greased 6 x 9-inch dish. Dot with melted margarine; sprinkle with crumbs. Bake at 350° for 20 minutes. Yields 6 servings.
Make package of brownies as directed in a 9x13 pan. Carefully top warm brownies with candies. One for each brownie. Approx. 20 squares.
Cook beef, onion, salt and pepper, stirring with fork until meat loses its red color. Blend in flour; add 1 1/4 cups water, then the Worcestershire sauce and ketchup. Simmer, stirring occasionally for 15 to 20 minutes. Serve hot on buns. Serves 8.
Peel and quarter apples. Roll each quarter in a roll. Place in baking dish (8 rolls). Melt margarine, sugar, cinnamon and water. Pour over rolls with apples. Bake at 350° for 30 minutes. Serve warm with ice cream.
Saute onions in oleo until soft. Mix with all other ingredients and top with bread crumbs. Bake at 300° for about 30 minutes.
Grate squash, onion and cheese. Mix all ingredients well; pat out into patties. Fry until golden brown on each side.
Cream peanut butter, shortening and sugars together until fluffy. Add vanilla and eggs; beat well. Stir in flour, baking powder and salt. Add coconut; mix until just blended. Bake in a greased 9 x 13-inch pan at 350° for about 25 minutes until golden.
Dissolve jello in 2 cups boiling water. Grind cranberries, apples, whole oranges and pecans together. Add pineapple with juice and sugar. Stir together; allow sugar to dissolve. Add to jello. Place in bowl and refrigerate.
Saute the onion in butter until tender. Add the juice from the clams, the seasonings, the condensed cream of mushroom soup and the white wine. Simmer, covered, for 10 minutes. Meanwhile, bring 4 quarts of water to a boil. Cook 1/2 pound linguine according to package directions. Add the clams to the sauce and heat thoroughly, but do not boil (clams toughen when cooked too much). Drain cooked linguine and serve with clam sauce. Serves 6; approximately 280 calories per serving.
Cut meat up into chunks. Boil in a little water with onion until beef is done and tender. Add remaining ingredients; simmer for 30 minutes. Serve with buttered rice.
Saute onion in melted butter. When soft, add cream of mushroom soup. Add soup first, then fill can with 1/2 cup water. Stir and mix well, then pour into onion, margarine and mushroom soup. Drain beans. Make 2 layers. Put 1 can green beans in casserole dish. Add 1/2 of sauce of onion, margarine and mushroom soup. Add 1/2 cracker crumbs. Add 1/2 grated cheese. Repeat for second layer. Top with can of dried French fried onions. Bake at 350° for 25 to 30 minutes.
Dissolve gelatin in boiling water. Stir in fruit and pecans. Pour 1/2 of gelatin mixture into oiled 12 x 8 x 2-inch dish. Chill until firm. Store remaining mixture at room temperature. Spread sour cream over congealed fruit mixture. Spoon remaining gelatin mixture over sour cream. Cover and chill until firm. Yields 12 servings.