HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cake mix, flour, eggs, oil, molasses and ginger. Mixture will be soft. Refrigerate 2 hours.
Pour half of mix into greased and floured tube pan. Then sprinkle brown sugar and cinnamon over that. Pour remaining mixture into pan. Bake at 350° for 1 hour.
Mix sugar and butter or margarine. Add sour milk and soda. Add eggs. Mix well. Add flour. Make into cookies. Roll out to 1/4-inch thick.
Heat oven to 425°. Sprinkle bacon, cheese and onion in pastry shell. Beat eggs. Add other ingredients and pour into shell. Bake 15 minutes. Reduce heat to 300° and bake another 30 minutes. Let stand 10 minutes. Serve in wedges. May add asparagus or spinach. Serves 6 or 8.
Combine eggs, sugar, butter, flour and pineapple. Mix in bread. Pour into a greased 1 1/2-quart casserole. Bake 1 hour at 350°. Makes 6 to 8 servings.
Fry onion in butter until soft and colored. Add boiling water and chicken broth. Add potatoes, seasonings, celery and carrots and simmer for 25 minutes. Add shrimp and simmer for 5 minutes. Add milk and stir in grated cheese. Heat, but be sure not to scald, the milk. Add parsley and simmer 15 minutes. "Serve with crusty bread or toast."
Grease and lightly flour a deep 10-inch pie plate or 10 x 2-inch quiche dish. Place cranberries in bottom. Sprinkle with pecans and 1/2 cup sugar.
Cream butter and sugar. Add eggs one at a time. Add coconut and pineapple and mix well. Pour into pie shells and bake at 400° for 30 minutes or until set.
Mix ingredients together and bake in a 9 x 13-inch greased casserole dish. Bake at 350° for 25 to 30 minutes.
Boil squash until tender, drain. Place in shallow casserole dish. Add chopped eggs, onion, green peppers, salt and pepper. Place cubes of toast on top. Dot with butter. Bake in 350° oven until onions and peppers are tender.
Mix butter (melted) and graham cracker crumbs together. Press into bottom of 9 x 13-inch Tupperware container. Cool. Add sugar, cream cheese and Cool Whip together and mix with electric mixer. Pour onto crust. Add layer of pie filling. Sprinkle with nuts.
Boil chicken and shred. Mix in chilies and onion. Wrap mixture in tortillas. Place tortillas in a casserole dish. Top with whipping cream and cheese. Bake at 360 degrees for 25 to 30 minutes. Serve hot.
In medium bowl, combine flour and salt. Using pastry blender or fork, cut shortening into flour until mixture resembles coarse crumbs. Add 1 tablespoon of water at a time while tossing and mixing with fork. Add water until dough is moist enough to form ball when lightly pressed together. Shape dough into a ball. Flatten ball into 1/2-inch thickness, rounding and smoothing edges.
Brown ground beef and drain. Add seasonings to your taste. Add tomato sauce and paste; let simmer. Cook noodles until done; drain. In a pan, layer the noodles, meat sauce, Provolone cheese and Mozzarella cheese. Add noodles, meat sauce and cheese on top. Bake at 350° for 30 minutes.
Mix ingredients, beans, beef and bacon, in large container to allow for stirring. Mix remaining ingredients separately and add to first mixture. Bake at 350° for 35 to 45 minutes.
Combine first eight ingredients in Dutch oven. Dissolve bouillon cubes in hot water; add to potato mixture. Bring to a boil over medium flame; cover, reduce flame and simmer 8 minutes, or until vegetables are tender. Dissolve flour in 1/4 cup of the milk; stir into soup. Add remaining milk; cook over medium flame until thickened, about 25 minutes. Makes 10 servings.
Remove fat and gristle from beef. Cut to 1/2 inch thick. Cut across the grain into strips about 2 inches long. Sprinkle with salt and pepper. In large skillet, melt butter and add meat. Brown meat on all sides. Push meat to one side and add onions. Cook slowly until clear. Push onions to side and stir flour into drippings. Add beef broth and bring to a boil, stirring constantly. Stir meat, onions and gravy together. Lower heat and stir in mustard. Cover pan and simmer 1 hour, or until meat is tender. 5 minutes before serving, drain mushrooms and add to meat. Add sour cream and wine. Heat briefly and season to taste. Serve over steamed rice.
Beat cream cheese and butter together until light and fluffy. Add egg and vanilla. Sift dry ingredients and add to mixture. Blend well. Chill at least 1 hour. When chilled, shape into 1-inch balls and place on a cookie sheet. Press down centers with your thumb and sprinkle with green sugar. Add raspberry jam to the center of the cookie. Bake at 375° for 8 to 10 minutes. Makes 4 dozen.
Mix butter with the 1 cup sugar until blended, then beat in eggs, one at a time. Sift flour with baking powder, soda and cinnamon, then blend with creamed mixture. Mix in the sour cream. Pour batter into a greased and flour dusted 9 x 13-inch baking pan. Scatter the chocolate bits evenly over the batter, then sprinkle with the 1 remaining tablespoon of sugar. Bake in a 350° oven for 35 minutes or until cake just begins to pull away from sides of pan. Serve warm or cooled (do not refrigerate), cut in rectangles. Makes 10 to 12 servings.
Mix together first 3 ingredients. Add next 2 ingredients, then fold into flour mixture (flour and nutmeg mixed together) with wooden spoon. Do not beat. Place in muffin tins. Bake 20 minutes in 375° oven.
Mix all of the ingredients and refrigerate for three days, mixing every day. On the fourth day, form into rolls (1 1/2 to 2 inches in diameter). Preheat smoker to 140° to 150°. Place sausage rolls on racks. Keep this temperature for 2 hours. Serve with sweet and spicy mustard.
Combine first 8 ingredients and shape into bite size meatballs. Bake at 350° for 5 minutes. (They only have to be partially cooked.) Put the meatballs aside. Combine chili sauce and grape jelly into pot. Heat until well combined. Add meatballs and simmer for 1 hour. Serve warm. (Very easy to cook and serve in your crock-pot!)
Clean and peel potatoes; cut them into wedges. Place about an inch apart on a lightly greased cookie sheet. Brush with mixture of margarine and brown sugar. Bake at 375° for 45 minutes, turning and brushing occasionally.
Grease 10 muffin cups or line with paper cups. Preheat oven to 350°. In a medium bowl, sift together flours, baking soda, baking powder, spices and salt and set aside.
Cut cheese in small pieces. Mix and stir over low heat or in a double boiler until the cheese melts. Season to taste with salt and pepper.
Cut cabbage into 8 wedges. Boil in salt water until tender. Drain well and place in baking dish. Cook peppers and onion until tender in pan. Add salt, pepper and flour, then milk. Cook until thick. Pour over cabbage. Bake, uncovered, at 375° in oven for 20 minutes; remove. Combine cheese, mayonnaise and chili sauce. Spoon over cabbage and bake 5 more minutes.
Prepare the eggplant by slicing off both ends, wasting as little as possible. Carefully peel four inch wide strips lengthwise from each eggplant, creating a "striped" effect. Slice in half lengthwise. With a small knife or citrus spoon, remove most of the inside of each half, leaving a cavity for the stuffing and reserving what is removed. Rub the eggplant shells with salt to "cure" them while preparing the stuffing. In a skillet, put the yellow onion in a small amount of the oil and cook over medium heat until tender. Add the garlic, bell pepper and tomato and continue to cook, stirring frequently, for five minutes. Add the reserved insides of the eggplants, the oregano and Tabasco; mix thoroughly and cook for two minutes. Remove from heat and let stand. Rinse the eggplant shells in cold water. Pour half the remaining oil in a large skillet that can hold the eggplant shells in one layer. Stuff the shells with the mixture and sprinkle the green onion and ground pepper on top. Arrange them in the skillet. Cook over medium heat until hot and then reduce the heat to low/simmer. Mix the thyme, basil and remaining oil and drizzle over each stuffed half. Cover and simmer slowly 45 to 60 minutes, until shells are very tender. Remove carefully with large spoon and serve with brown rice for a nutritious vegetarian meal. Serves 4.
Drain juice from pineapple and mix all ingredients together. Add juice as needed to mixture. Serve or refrigerate.
Mash potatoes until smooth with all remaining ingredients. Should be moist to form into patties. Place on well oiled baking sheet. Bake at 400° for 20 to 40 minutes, turning once. Pancakes should form brown crust.
Save 1/2 cup juice for spread. Mix all dry ingredients. Make a hole in center. Pour strawberries, oil and eggs in hole. Mix well. Add nuts. Pour into 2 bread pans. Bake at 350° for 40 to 60 minutes.
Mix dry ingredients together first. Add the rest; mix until moist. Pour into an 8 or 9-inch pie plate. Bake at 350° for 50 minutes.
Cook chicken breasts in pan of water on top of stove for 1 hour. Remove chicken from broth and pull off the white meat. Save 1 cup of the broth. Melt 1 stick margarine on stove; add 1 bag stuffing mix and stir. Combine chicken and celery soups. Layer in a casserole dish the stuffing, chicken pieces, soups and 1/2 cup broth. Repeat, ending with stuffing mix. Bake at 350° for 45 minutes.
Cream butter and sugar; add eggs and beat well. Add vanilla. Combine and sift dry ingredients together. Add to first mixture. Put in sour cream and milk. Spoon into greased and floured tube pan. Bake at 300° for 1 hour.
Heat oven to 450°. Grease 15 x 10-inch pan. Combine oats, sugar, margarine, corn syrup, vanilla and salt; mix well. Firmly press mixture into pan. Bake 12 minutes or until mixture is brown and bubbly. Cool completely.
Whisk all dry ingredients together in large bowl. Add the eggs and oil from the Quick Shake. Then add the pumpkin and beat together until smooth. Place in the Tupperware 3-quart casserole with the cone. Microwave on 70% power for 18 minutes. Let stand at least 10 minutes. Sprinkle with powdered sugar or drizzle with powdered sugar glaze. For a more decorative touch, frost with orange frosting.
Beat egg whites until just foamy. Add pumpkin; beat till well mixed. Add sugars, sweetner, spices, salt, and Milnot. Mix well. Pour in 9-inch unbaked low fat pie crust. Bake 450° for 10 minutes then 350° for 40 minutes or until knife inserted halfway between center and outside comes out clean. Cool. Serve with low fat whipped topping.
Prepare macaroni and cheese as directed on package. Stir in soup, tuna and milk. Pour into greased 2- quart baking dish. Sprinkle with cheese and parsley if desired. Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted. Yields 4 servings.
Clean and slice mushrooms. Saute in butter until slightly cooked. Butter 3 slices of bread. Trim crusts and cut into 1-inch squares. Put in a 9 x 13-inch casserole dish.
Cut each biscuit into 4 pieces. Roll in the sugar and 1 1/2 teaspoons cinnamon. Spray a Bundt pan or 2 loaf pans. Add biscuit pieces. If you use loaf pans, use 2 cans of biscuits in each pan. Pour over top the brown sugar, 1 tablespoon cinnamon and the melted oleo. Add nuts, if you like. Bake in a 350° oven for 30 minutes.
In small bowl, beat the cream cheese until fluffy. Add remaining ingredients; mix well. Cover and chill at least 1 hour. Stir before serving.
Mix all ingredients; drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Cube potatoes and cook until tender. Boil eggs and cool. Cut eggs and onions into small pieces. Mix all ingredients and add to potatoes. Salt and pepper to taste. Let boil for 5 to 10 minutes to cook onions.
Peel shrimp and devein. Chop shrimp. Stir together sour cream and next 4 ingredients in a large bowl; stir in shrimp. Cover and chill 8 hours. Serve with celery, carrots or crackers.
Mix Kool-Aid and sugar with enough of water to make 2 quarts. Mix the other ingredients to the Kool-Aid. Add orange sherbet before serving.
Stir dry ingredients together. Cream shortening, sugar, molasses and eggs until light and fluffy. Stir in flour then oats, raisins and nuts. Drop by teaspoonfuls on greased baking sheet. Bake at 375° about 8 minutes.
Cut bread in half lengthwise, using care scooping out inside and break into bite sizes. Combine ground beef, chopped onion and green pepper in large saucepan. Cook until meat is browned. Stir in soup, cheese and bread pieces. Add Italian seasoning.
Melt butter. Cream sugar into butter. Add eggs, then stir in flour, nuts, vanilla and cocoa. Bake in loaf pan for 30 to 35 minutes at 350°. When done, remove from oven and cover top of hot cake with the package of marshmallows.
Cut bread into cubes. Place in shallow baking dish. Bake at 350° for 8 to 10 minutes, until toasted. Spray a 12 x 7 x 2-inch baking dish. Place half of bread cubes in dish. Set aside.
Drain pineapple and oranges. Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. Combine sour cream and sugar; pour over fruit and combine. Chill 2 hours before serving.
Soften dry yeast in 1/2 cup warm water. Combine shortening. Stir in whole wheat flour and 1 cup white flour. Beat well. Stir in softened yeast. Add 3 cups white flour. Rest of flour will be used to knead dough. Knead dough for 1 to 12 minutes. Shape dough into ball. Cover in greased bowl big enough to let rise double in size for 1 1/2 hours. Punch down; shape into 3 smooth balls. Cover and let it rest for 10 minutes. Shape into 3 loaves. Put into greased pans and let rise until double (1 1/2 hours). Bake at 375° for 45 minutes. Cover loosely with foil if loaves brown too quickly.
Beat eggs. Pour over apples. Add sugars, nuts, oil and vanilla. Mix flour sifted with soda, cinnamon and salt. Blend. Mixture will be very thick. Grease and flour a 9 x 13-inch pan. Bake at 325° for 1 hour. Serve with Cool Whip.
Mix butter and brown sugar; let cool. Add other ingredients. Mix and pour into lightly greased pan. Bake slowly at 275° until lightly golden brown; do not overbake. Cut into bars and remove from pan.
Cook finely chopped onion in butter in frying pan. Add finely chopped chicken, soup and cooked noodles. (Cook noodles in chicken stock for 20 minutes.) Mix and bake in greased casserole (9 x 13 x 2-inch) for 45 minutes in a 350° oven. Cover with grated cheese 15 minutes just before done.
Combine the spinach leaves, strawberries, blueberries and mandarin oranges in a salad bowl and toss to mix. Mix the poppy seed dressing, lemon juice and sugar in a bowl or place in a shaker and shake to mix. Drizzle the dressing over the salad and toss to coat well.
Grease and flour three 8-inch round cake pans. Melt butterscotch morsels in water in saucepan. Cool. Sift flour with salt, soda and baking powder. Set aside. Add sugar gradually to shortening, creaming well. Blend in eggs. Beat well after each. Add melted butterscotch; mix well. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well after each addition. Bake at 375° for 25 to 30 minutes. Refer to Butterscotch Filling for Mardi Gras Party Cake and Sea Foam Frosting to finish the cake.
Cut each piece of bacon into 3 pieces and wrap each chestnut. Microwave for 3 or 4 minutes. Then dip in soy sauce and then into the brown sugar. Bake 15 minutes at 350°.
Mix ingredients and bake in turkey until turkey is done. If baked separately, bake at 350° for 1 hour.
Cream butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg and molasses and beat well. Sift together flour, soda and spices. Add to creamed mixture, beating until smooth. Chill 2 hours. Shape dough in 3/4 inch balls and roll in additional sugar to coat well. Place 2 inches apart on greased baking sheet. Bake at 350° for 11 to 12 minutes. Cool slightly on cookie sheet; remove to wire racks to cool completely. Yields about 6 dozen.
Put all ingredients except milk in pan. Cover and cook on low until potatoes are tender. Stir in milk the last 15 minutes. I take potato masher and crush into small pieces.
Mix first 4 ingredients in a glass bowl. Then mix all together and let set for 24 hours at least.
Melt milk and peanut butter chips. Remove from heat. Add peanuts and Rice Krispies. Drop onto cookie sheet. Cool in refrigerator.
In skillet, combine sugar, butter and evaporated milk. Set heat at 280°. Bring to boil and boil 5 minutes, stirring constantly. Turn heat off. Add marshmallow cream and peanut butter, then vanilla. Beat until blended and pour in buttered 13 x 9-inch pan. Cool and cut in squares.
Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients and blend well. Pour into greased 9 x 5-inch loaf pans. Bake at 350° for 1 hour for 2 loaves (45 minutes for 5 loaves in 5 x 3 x 2-inch pans).
Mix first 5 ingredients until like meal. Reserving 1 cup of mixture, spread in an 8-inch buttered square pan. Bake at 350° for 12 minutes. Put cream cheese in mixing bowl. Beat together with sugar, egg, lemon juice, milk and vanilla. Pour over cooked crust; sprinkle remaining crust mixture over top of cream cheese mixture. Bake at 350° for 20 to 25 minutes. Sprinkle with powdered sugar. When cool, cut into squares.
Bake chicken at 350° for 1/2 hour. Mix ingredients and pour over chicken. Sprinkle with bread crumbs. Bake for another 1/2 hour.
Place water in saucepan; bring to a boil. Add 7 mint sprigs; boil 2 minutes. Remove from heat; add tea bags. Cover and let stand 10 minutes. Remove mint and tea bags. Stir in sugar.
Put fruit in punch bowl. Add Sauterne. Refrigerate overnight. Pour more Sauterne, 1/2 fifth vodka and add bottle of champagne right before serving. Serve cold by filling punch bowl with ice.
Place beans in shallow baking dish. Stir in onion, onion powder, salsa and Tabasco. Cover with shredded cheeses. Bake at 350° until bubbles, about 30 minutes.
Thoroughly combine milk, egg yolks, salt and sugar. Cook slowly in double boiler until mixture thickens and coats spoon. Cool and add vanilla and Half & Half. Place in ice cream freezer and follow instructions.
Combine flour, cinnamon and nutmeg in a large bowl; mix well and set aside. Dissolve baking soda in buttermilk; stir well and set aside. Combine butter or molasses in a heavy saucepan; bring to a boil, stirring constantly. Add to the flour mixture. Stir in buttermilk mixture and egg. Pour batter into a greased and floured 10-inch cast-iron skillet. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in skillet 10 minutes. Invert cake onto plate. Cut into wedges to serve. Makes 8 servings each with 370 calories, 10 g fat and 39 mg cholesterol.
Mix meat, onion and catsup. Beat eggs and add remaining ingredients. Place half of mixture in pan. Lay cheese slices on top of loaf. Place remaining half of mixture on top. Bake in a 350° oven for 20 minutes. Spread mushroom soup on top of loaf and bake 1 hour.
Put cream cheese, Ricotta cheese, sugar, eggs, flour, vanilla, butter and sour cream in large mixer bowl. Beat at high speed for 20 minutes. Pour into 9 or 10 inch buttered spring form pan. Bake at 350° for 1 hour. Turn off oven and let stand for 2 hours. Will keep 4 weeks in refrigerator. Serves 16.
Cook spinach as directed; drain thoroughly. Melt margarine and mix with spinach. Beat eggs and add onion, cheese and seasonings. Add to stuffing and spinach. Chill overnight. Form into balls and bake in 350° oven for 10 to 15 minutes.
Mix flour, sugar, salt, baking powder and baking soda. Add one small can fruit salad, drained, and one egg. Sprinkle brown sugar and nuts on top. Bake in 9 x 9 inch greased pan for 30 minutes in 350° oven.
Cover all ingredients with water in large pot. Simmer 1 1/2 to 2 hours.
Melt butter in a saucepan on a gentle heat. Toss the onions in it; cover and sweat until soft and completely cooked. Wipe the mushrooms clean. Chop very finely. Add to the saucepan and cook for another 3 to 4 minutes. Stir in the flour and cook for another 2 to 3 minutes. Season with salt and pepper. Then add chicken broth and milk gradually, stirring all the time. Increase heat and bring to a boil. Taste and add a touch of cream if necessary.
Place first 4 ingredients in casserole dish. Mix together cream of chicken soup, mayonnaise, salt, minced onion and lemon juice. Pour into dish and top with grated cheese, slivered almonds and potato chips. Refrigerate overnight. Bake at 400° for 20 to 25 minutes.
Saute pecans in butter 3 to 5 minutes. Drain on paper towels and set aside. Place dried beef in container of electric blender or food processor. Chop finely and set aside.
Cover the bottom of a 13 x 9-inch pan with pecan pieces and coconut. Mix the cake mix as directed; pour over pecans and coconut. Mix together the melted margarine, powdered sugar and cream cheese. Spoon over batter by teaspoonfuls; do not stir in. Bake at 350° for 45 minutes.
Mix up sugar, cream and butter and cook over medium heat on stove. Stir constantly until it boils. Let it boil 6 minutes. Take off. Stir in a jar of marshmallow cream and 3/4 cup of peanut butter. Pour out. Let cool, then cut into squares.
In large nonstick skillet, sprayed with nonstick spray, saute pepper strips, onion strips and garlic until onion is translucent. Move veggies to sides of pan and add chicken breasts. Brown chicken lightly on both sides, cooking on high heat for about 5 minutes. Add pineapple chunks with juice; reduce heat to low and cover tightly. Let this cook slowly for about 30 to 40 minutes. While simmering, add teriyaki sauce. This is wonderful served over hot rice.
Prepare cake mix according to directions, making two 9-inch layers. When completely cool, split both layers. Combine sugar, sour cream and coconut; blend well and chill. Reserve one cup of this mixture for frosting and spread remainder between layers. Combine reserved sour cream mixture with Cool Whip. Blend until smooth. Spread on top and sides. Seal cake in airtight container in refrigerator. (I make this cake at least 3 days ahead of time, just makes it better.)
Beat with blender. Pour over fresh vegetables: onions, green pepper, cucumber, broccoli, cauliflower and carrots.
Put chicken in saucepan. Pour sauce and Coke over chicken, making sure chicken is completely covered with sauce. Cover and cook 30 to 45 minutes at medium heat. Cook additional 10 minutes on high heat to boil mixture into a thick sauce. Serve hot. You may use the same recipe with pork chops.
Wash apples. Core out the center to 1-inch diameter, taking care not to core all the way through the bottom of apple; set aside. In a small bowl, combine the nuts, dates, cinnamon, honey and lemon juice. Mix well. Fill the apples with the nut mixture.
Fry enough fatback to make 1/2 cup grease. Add grease to 2 gallons water in large soup pot. Add fish and cook until done. Debone if not done before cooking fish. To the fish stock add fish, onions, butter or margarine, milk and tomato paste. Bring to a boil and then cook slowly about 1 1/2 hours and serve.
Trim fat from meat and place in large baking pan. Roast at 350° for 1 hour and spoon off fat. Arrange potatoes and onions around roast. Pour soup over all. Cover and bake 2 hours more or until meat and potatoes are tender. Sprinkle with cheese and bake until cheese melts.
Brown beef in the oil. Add onions and cook for 6 minutes or until onions are soft. Add cream of celery soup and sour cream. Stir well. Put in a slightly greased baking dish. Put biscuits over top of mixture and bake in oven until biscuits are brown. A green tossed salad is great with this. Have a dessert and your meat is complete.
Combine sugar, eggs, vinegar, flour (or cornstarch) and water in double boiler and cook until thick and smooth, stirring occasionally. Just before removing from heat, stir in small lump of butter and some lemon extract. Pour into baked pie shell. If desired, the pie may be topped with frosting or whipped cream.
Allow butter, margarine and cream cheese to soften several hours. Mix butter and margarine. Add sugar; mix thoroughly. Add cream cheese, mixing well. Add flour, then vanilla, then pecans last. Spoon onto cookie sheet. Bake at 350° for about 10 minutes, or as soon as edges start to brown.
Beat eggs, water, onion and pepper. Melt margarine in small skillet. Add egg mixture, letting juice out on all sides and cook on medium heat until set on bottom. Sprinkle with cheese and salt over half of omelet. With spatula, gently fold other side over cheese; brown and turn over. If done, slide onto plate.