HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients. Add other ingredients in order, beating well after each one. Pour into buttered pan, 11 x 13-inch. Bake at 350° until cake is done in middle but soft to the touch, about 30 minutes. Let cool.
Use a number 8 cast-iron pan. Melt brown sugar and butter. Mix all other ingredients well (except pineapple and cherries). Place pineapple in pan. Pour batter onto top. Bake at 350° for 40 to 45 minutes. Let stand 15 minutes to cool. Flip onto plate and place cherries in center of pineapple.
Cream sugar, shortening and egg until fluffy. Add chopped apples, flour, 1 teaspoon cinnamon, soda and salt. Mix well. Spread in a 9 x 13-inch greased and lightly floured baking pan. Combine brown sugar, 1 teaspoon cinnamon and nuts; sprinkle over batter. Bake in a 350° oven for 30 minutes or until cake tests done. Serve with whipped cream.
Cut the onion in fourths. Salt the meat; take the fat off. Brown the meat with a little olive oil at a high temperature. Add the onions, bay leaves and rosemary; cook 1 minute. Add the beer. Let it boil and turn the temperature to low/simmer. Cover the pot with a lid and let it cook for 1 1/2 hours. The meat will be overcooked.
Cut crust of bread and roll each piece flat with a rolling pin. Spread each piece with layer of cream cheese. Roll each piece up and cut in half. Dip each in melted butter or margarine. Then roll in mixture of sugar and cinnamon to taste. Place on a cookie sheet. Bake at 350° for 10 to 15 minutes.
Mix all together and refrigerate overnight, then bake 1 hour at 350°. Makes 2 1/2 quart casserole.
Brown ground beef and onion, add beans, drain on paper towels and chill well. Combine with greens, tomatoes and cheese and toss with dressings. The buttermilk style dressing should be mixed according to directions on the package, reducing the buttermilk to 1/4 cup. Add taco sauce if desired and just before serving add crumbled tortilla chips. Serve with additional chips.
Halve the avocados and scoop out all the flesh. Either put all the ingredients in a blender or press the avocados through a sieve to get it very smooth. If using ham, omit salt. Add other ingredients. Serve dip with crackers. Serves 6.
Boil until thick flour and milk. Let set until cold. Cream together oleo and sugar. Beat in milk mixture. Covers 1 (8-inch) cake.
Prepare 5 (1/2-pint) freezer jars according to manufacturer's instructions. Chop peaches to make 4 cups. Place peaches in strainer over glass measuring cup to drain juice and add enough apple juice to make 1 cup total. Combine juice and allspice in medium saucepan; add pectin slowly, stirring constantly to prevent lumps. Heat to boiling over medium-high heat, stirring constantly to avoid scorching. Boil and stir 1 minute. Remove saucepan from heat. Stir in peaches, sweetener and lemon juice. Fill freezer jars to within 1/2-inch of top. Wipe jar rims; cover with lids. Let stand at room temperature 4 hours. Refrigerate until chilled or place jam in freezer.
Put first 4 ingredients into a large bowl. Melt marshmallows and water. In a saucepan, bring sugar and evaporated milk to a boil. Boil slowly for 6 minutes. Stir often. Pour sugar and milk over nuts, chips, etc. and stir until all is melted. Pour melted marshmallows into mixture and mix well. Pour into buttered 8 x 8-inch pan. Chill until firm and cut.
Combine cream cheese, mayonnaise, grated ham, chopped parsley, onion, dry mustard, onion and pepper sauce. Form into ball. Chill 3 to 4 hours.
Mix all dry ingredients in bowl. Add crabmeat (drained) and break meat apart gently with fork. Toss gently to mix with dry ingredients. Start heating the frypan on low heat. Add the mayonnaise, Worcestershire sauce, egg and mustard and toss very gently, being careful not to break up the meat, but mix well. Form into 6 cakes.
Prepare batter from muffin mix according to package directions for coffeecake or loaf cake. Pour into a greased 8 1/2-inch round baking dish. Sprinkle with Crumb Top. Bake at 400° for 30 minutes or until done. Cut in wedges to serve. Serve warm with plenty of butter. Makes 6 to 8 servings.
Combine all. Marinate steaks, London broil, etc., overnight. Grill as usual.
Blend ingredients together with hands. Add more flour if needed. Shape into 1-inch balls and refrigerate overnight.
Sift together flour, soda, salt, cinnamon and nutmeg into bowl. Add shortening, sugar, eggs and vanilla; beat until smooth, about 2 minutes. Stir in oats and raisins. Drop by heaping teaspoon onto greased cookie sheet. Bake in preheated oven (350°) for 12 to 15 minutes.
Brown hamburger in skillet; drain fat and set aside. In large pot, add onion, garlic and oil. Saute until tender. Add the meat with the chili powder, cumin, salt, Worcestershire, tomatoes, green pepper, tomato sauce and kidney beans. Simmer at least 2 hours. This is better the second day.
In a large bowl, beat butter and sugar until creamy. Add eggs and vanilla extract; beat until light and fluffy. Stir together the flour, cocoa, baking soda and salt; gradually blend into butter mixture. Stir in vanilla milk chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. (Do not overbake.) Cool slightly; remove to wire rack. Cool completely. Yields about 4 1/2 dozen cookies.
Place all ingredients in a large bowl. Mix together well. Roll into small balls. Place on cookie sheet and bake at 350° for 10 minutes. These may be made in advance and frozen before cooking.
Mix first 4 ingredients together and let stand overnight. Add rest of ingredients, blending well, and bake in 6 (1 pound) greased coffee cans for 1 hour at 350°. Cool in cans.
Blend and drain the carrots, cucumbers, bell pepper and onion. Mix all together and spread on fresh bread; cut away brown edges. Cut into little squares.
Bring water, sugar and coffee to a boil. Cool to room temperature. Stir in brandy, vodka and vanilla. Put in bottle and let set a few days.
Tear bread apart into small pieces. Place in a 9 x 13-inch baking dish sprayed with Pam. Set aside. Brown and drain sausage; crumble and spoon over bread pieces. Sprinkle with cheese. Combine eggs, milk and salt; mix well and pour over sausage and cheese. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Bake, uncovered, at 350° for 45 minutes or until set. Yields 10 servings.
Dissolve Jell-O in pineapple until it reaches boiling point. Cool until it starts to jell, then add other ingredients. Add 1 cup chopped nuts, if desired.
Cook cauliflower 10 minutes and drain. Saute green pepper in butter until tender. Add flour and stir in milk. Cook until thickened. Add salt and dash of pepper and mushrooms. Place cauliflower in casserole dish, cover with cheese slices then in 350 degree oven.
In large skillet, brown pepperoni; drain. Add green pepper, onion, mushrooms, olives and garlic; saute. Add spaghetti sauce, water, tomato paste and oil; blend well. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Add cooked mostaccioli; blend well. Pour in 12 x 8 x 2-inch casserole; top with cheese. Bake at 350° for 15 minutes or until cheese is melted. Makes 6 servings.
Cook meat until red color is gone. Separate into small pieces. Add remaining ingredients. Cook 1 hour. Pack in sterilized jars. Seal tight. Store in refrigerator. Use for pies or cookies.
Beat margarine, sugar and eggs until fluffy. Add the chocolate syrup and flour, then nuts. Pour batter into a lightly buttered jelly roll pan. Bake in 350° oven for 30 minutes.
Cook sugar and cream together to form a soft ball. Add butter. Cool to room temperature, 110°. Beat until almost creamy. Add coconut, fruits, nuts and flavoring. Pour into a shallow, well buttered pan. Cool. Cut into squares.
Cook broccoli, onions and oil until onions turn clear (5 to 10 minutes). Add soup and milk and bring to a boil. Add rice, 1 cup of cheese, salt and pepper. Pour mixture into a casserole dish and top with remaining cup of cheese. Bake at 350° for 30 minutes.
Mix with fork the flour, salt and 1 egg to form rivels. Boil milk; add rivels. Boil until done, a few minutes. Can add potatoes or parsley.
Cut up bananas into pie crust. Mix pudding, milk powder, water, 1/4 of the whipped topping and 3/4 teaspoon of coconut extract together. Should be runny. Pour over bananas.
Boil chicken. Remove from bones. Heat soup. Do not boil. Mix chicken, mayonnaise, celery, onion and soup. Put in greased 9 x 11-inch pan. Put dressing on top. Bake at 350° for 45 minutes.
Brown meat and onion. Drain fat. Stir in barbecue sauce. Roll out crescent rolls in 4 strips making a rectangle on a cookie sheet. Spread meat down the middle (about 4 inches wide). Top with cheese slices. Fold dough over the top and pinch shut. Sprinkle with sesame seed. Bake at 375° for 20 to 25 minutes until brown.
Add all vegetables first to a crock-pot, then slowly add liquids. Cook on low for 5 hours. Serve warm. Yields 8 servings, one hour to prepare.
Mix sugar and vinegar, salt and celery seed. Stir until sugar melts. Pour over vegetables and refrigerate. Keeps well.
Mix eggs, corn syrup, sugar, peanut butter and vanilla together. Pour into unbaked pie shell and bake at 350° for 45 to 60 minutes until top is brown and crisp. Serve with ice cream if desired.
Mix first 7 ingredients and put in pie shell and bake at 400° for 25 minutes. Combine last 3 ingredients in saucepan. Stir and melt. Pour over pie and bake for 10 more minutes. This is wonderful and easy!
Wash okra. Cut off stems and slice. Brown onion in butter, add okra and cook 3 minutes. Place in baking dish, season. Pour tomato sauce over it. Sprinkle with parsley and bake in 350° oven for 30 minutes or until done. Excellent with chicken dishes. Serves 6.
Cream butter and sugar until light and fluffy. Add vanilla, eggs and milk. Sift flour, salt and baking powder together. Mix dry ingredients into creamed mixture. Chill dough 2 to 3 hours or use immediately. Roll on floured surface. Cut into desired shapes. Bake in 400° oven for 10 minutes. Makes 6 dozen 2-inch cookies. Great for making children's cutout cookies.
Line unbaked deep pie shell with sliced peaches. Mix butter, sugar, flour and egg. Pour over sliced peaches. Bake 45 minutes at 375°. Top with ice cream or whipped cream.
Mix well. To serve, use 2 teaspoons per cup, adding boiling water.
Cream margarine and sugar. Blend in eggs, one at a time. Sift dry ingredients together and mix into batter. Add vanilla and fold in apples last. Bake in an 8 x 10-inch baking dish for 45 minutes at 375°. Cut in squares and serve warm. (Keeps well.)
Sift 1/4 cup sugar, flour and cocoa together in a small bowl; set aside. Beat egg whites in an extra large bowl at high speed of an electric mixer until foamy. Add cream of tartar and the next 3 ingredients; beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time, folding in carefully after each addition. Spoon batter into an ungreased 10-inch tube pan; spread evenly with a spatula. Break large air pockets by cutting through batter with a knife. Bake at 375° for 30 minutes, or until cake springs back when lightly touched.
Melt margarine in pan and add sugar. Combine milk, egg yolks, flour and vanilla; add to first mixture. Stir until thick and boil 3 minutes. Pour in prepared pie shell. To make meringue, beat egg whites until stiff. Add 1/4 cup sugar and beat until it forms peaks. Put on pie and brown in oven.
Mix all ingredients together and place in blender for 30 seconds. Makes 6 cups.
Mix together dry ingredients. Add eggs, pumpkin and oil; blend in nuts. Grease and flour cake pan (13 x 9 x 2-inch). Bake for 30 minutes at 350°.
Mix rice, Cheez Whiz and soup together. Add celery, onion and broccoli. Pour all ingredients into a 9 x 12-inch Pyrex dish. Dot with butter (optional). Bake in preheated oven at 350° for 45 minutes to 1 hour.
Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set. Garnish with fresh fruit if desired.
Chop all of the ingredients and simmer together over low heat for 2 hours. Freeze in bags. This is very good and you do not have to can it in jars!
Combine first seven ingredients and cook until thickened. Brown butter until golden brown and add to mixture. Put crumbled Favorite Pralines in bottom of baked pie crust and pour cooled filling over pralines. Cover filling with Superior Meringue and bake at 350° until meringue is brown, about 30 minutes.
Soften tortillas in oil; drain. Layer in square baking dish. Place 3 tortillas, cheese, onion, beef and top with a sauce made from mixing the enchilada sauce, taco sauce and the cream of chicken soup. Continue in layers until you have 4 layers. Bake at 350° for 25 minutes until cheese is bubbly. Shred lettuce. Serve casserole over shredded lettuce.
Cream together cream cheese and oleo. Stir in Bisquick until mixture is crumbly. Add milk. Turn out on floured surface and roll around, adding a little flour or Bisquick until dough is not sticky. Roll dough into an 8 x 12-inch rectangle. Spread jam down center of dough. Using scissors or sharp knife, cut 2 inches into dough toward center, at 1 inch intervals on each side of the dough (you should have 11 cuts or 12 strips on each side of dough). Braid strips by crisscrossing alternately from side to side. Seal strips in the middle. Carefully place on greased cookie sheet. Bake in 400° oven for 15 minutes. Drizzle with simple icing while warm.
Put first 3 ingredients in a large bowl; soak 2 hours in ice water. Heat vinegar and sugar but don't boil. Set off stove and cool. Drain cucumbers and pour cooled syrup over. Set for 1 hour and then freeze.
Sift together dry ingredients, stirring lightly. Drop a teaspoon of batter for each hush puppy into 360° hot deep fat, frying only a few at a time. Fry until golden brown. Drain on paper towel. Makes 2 dozen.
Combine water and margarine in saucepan. Heat over medium heat and bring to rolling boil. Remove from heat and add flour; heat and stir until mixture forms a ball. Turn mixture into a bowl and beat 1 minute to cool. Add eggs and beat 4 minutes. Drop dough by tablespoons 2 inches apart on cookie sheet. Bake 20 minutes at 425°. Turn oven down to 375° and bake 15 minutes more. Turn off heat. Make small slits in sides and return to oven 10 minutes, leaving door ajar. Fill with bananas and whipping cream or yogurt.
Saute 1 pound Maui or sweet onions, thinly sliced, in 1/4 pound butter until golden brown. Add red wine, bay leaf and beef stock. Bring to boil and simmer 20 minutes. Pour into 4 ovenproof soup bowls. Place 1 thin slice of toasted French bread on top and cover with freshly grated Parmesan cheese. Place in oven and broil until bubbly and browned.
Mix flour and sugar. Add margarine, beaten eggs, buttermilk and vanilla. Beat well. Pour into unbaked pie crust. Bake in moderate oven at 375° for 45 minutes or until done.
Heat oven to 350°. Mix ingredients; place in 2-quart baking dish. Bake 30 minutes. Yield: 6 servings.
Dissolve jello in boiling water. Stir in frozen strawberries and add pineapple (including juice). Slice bananas and place in bottom of mold (9-inch fluted). Add half of jello mixture to the bananas. Place in mold in refrigerator. Put remaining jello mixture in bowl and refrigerate. When partially set, remove bowl and fold in Cool Whip until mixture is pink. Spread this pink mixture over banana mixture in mold. Chill overnight or until firm. Can be made 2 days ahead. Serves 15. This makes pretty salad for Christmas or Valentine's day.
Wash and pick over beans. Place in large pot. Cover with water; bring to a boil. Boil for 2 minutes. Cover. Turn off heat; let stand 1 hour. Simmer for 1 or 2 hours, until beans are half cooked. Brown the meat in oil with onion in a large skillet. Add Chili-O mix, garlic, chili powder and basil; mix well. Stir in tomato sauce and tomatoes. Cover; allow this to stand for a few hours. Heat through with the rice when ready to serve. Makes 10 to 12 servings.
Place chops in a single layer in a baking dish. Place peaches on top of chips. Mix Worcestershire sauce with peach liquid and pour over chops. Cover with foil and bake for 1 hour at 350° or until done. Serves 4 to 6.
Grease and flour a 9 x 13-inch pan. Preheat oven to 375°. Blend all ingredients, except chocolate chips. Spread mixture in a greased and floured pan. Sprinkle on chocolate chips. Press lightly. Bake at 375° for 18 to 20 minutes.
Brown beef in frying pan. Add onion and celery. Cook until wilted, stirring occasionally. Add cream of mushroom soup and milk. Stir until mixed and bubbling. Add pepper. Add rice or pasta. Serve. Makes 4 servings.
Season and brown pork chops. Place potatoes and onion in large buttered baking dish. Place browned chops on top of potatoes and onion. Mix sour cream, mushroom soup and water; pour over chops. Bake at 350° for 1 1/2 hours.
Heat oven to 400°. Grease or Pam pie plate (9 x 1 1/4-inch). Mix chicken, vegetables and cheese. Spoon evenly into pie plate. Beat remaining ingredients 15 seconds in blender on high speed or 1 minute with wire whisk or hand beater or until smooth. Pour evenly over chicken.
Heat oven to 325°. Have ready a pie plate or six 2/3-cup capacity custard cups. Put margarine in pie plate to melt.
Beat eggs, sugar and oil. Add other ingredients and mix well. Chill in refrigerator for 1 hour. Roll into small balls. Press down with a fork or glass. Bake at 350° until golden brown.
Combine all except reserved muffin mix. Turn into buttered casserole. Sprinkle with reserved muffin mix. Bake at 350° for 45 minutes.
Sift together dry ingredients. Cream shortening and sugar together. Add eggs and beat well. Add flour mixture alternately with the bananas, beating well after each addition. Add nuts. Bake in greased loaf pan at 350° for 70 minutes or until well done. (Some ovens do not take 70 minutes.)
Cut round steak into bite size pieces and wrap 1/2 slice of bacon around steak. Place a toothpick through steak to hold the bacon on. In a skillet, add Worcestershire sauce and water; bring to a boil. Place meat in skillet and add a little salt and pepper. Cover and cook 20 to 30 minutes on low heat. Then turn heat up to high to cook off sauce. Be careful, the sauce will cook off but grease will remain. Allow meat to brown as desired, then take up from pan.
Beat together eggs, margarine and powdered sugar for 15 to 20 minutes. Slice bananas and layer in bottom of crust. Place drained pineapple over bananas and pour filling over bananas and pineapple. Top with Cool Whip and decorate with cherries and nuts.
Beat egg whites stiff; add sugar gradually. Add remaining ingredients and fold until thoroughly mixed. Bake in greased pan in moderate oven (325°) about 30 to 35 minutes. Cut in squares. Serve with whipped cream or milk.
Heat oven to 350°. Combine all ingredients and pour in casserole. Bake 1 hour, uncovered.
Mix all ingredients together and put in greased casserole dish. Put in refrigerator overnight. Next day, bake at 350° for 1 hour.
Stir together the peanuts, sugar, syrup and salt in a 1 1/2-quart microwave-safe casserole. Place in microwave and cook on High for 7 to 8 minutes, stirring well after 4 minutes. Add butter or margarine and vanilla; stir well. Return to microwave for 1 to 2 minutes. Remove, add soda and stir until foamy. Pour at once onto greased cookie sheet. Let cool 1/2 to 1 hour. Break into pieces and store in an airtight container. Makes about 1 pound.
Bring to a boil the stewed tomatoes. Carefully cut hard-boiled eggs in half lengthwise. Distribute in tomato sauce. Sprinkle on top of eggs the ham, onions, olive oil and sweet peas. Cook on low heat for 20 minutes.
In large bowl, beat eggs slightly. Lightly mix in ground beef, then crumbs, onion and pepper. Add horseradish, salt, mustard, milk and 1/4 cup of catsup; combine lightly but well. Transfer to baking dish and shape into loaf. Spread remaining catsup on top. Bake in 400° oven for 1 hour. Makes 8 servings.
In medium bowl, combine ingredients and mix until smooth. Serve with cut up fruit. Enjoy.
Dissolve Jell-O in the boiling water with enough pineapple juice added to make 1 cup. Add marshmallows and heat until they are melted. Cool and beat until frothy. Add remaining ingredients, folding whipped cream in last. Pour into mold or Bundt type pan and chill until firm, usually overnight. Serves 8.
Place all in top of double boiler and beat until smooth. Cool thoroughly and put in a glass jar. Refrigerate after cooling and it keeps for several weeks. Good also on macaroni salads.
Sprinkle chicken with garlic. Put in pan lined with foil. Put rice on top of chicken, then put frozen vegetables on top of them. Cover with chicken broth. Cover with foil and cook at 350° for 1 to 1 1/2 hours.
Boil sugar, milk, and oleo until it comes to a soft ball stage. Remove from heat and add in peanut butter and vanilla. Spread into parchment lined 9 x 13 pan and cool.
Boil 2 cups water; pour over Jell-O. Add crushed pineapple and frozen blueberries; stir well and refrigerate until jelled. Blend softened cream cheese, sour cream and sugar. Spread with spatula on top of Jell-O. Can add chopped walnuts on top if desired.
Dissolve jello in hot water. Add sugar. Stir until dissolved. Add cold water. Add pineapple, orange and ReaLemon juice. Chill overnight or 2 or 3 hours. Add ginger ale just before serving.
Place refried beans in bottom of shallow dish. Mix mayonnaise, sour cream and taco seasoning and layer over refried beans. Sprinkle the top with green onions, olives, chopped tomatoes and grated cheese.
Cook pineapple, flour and sugar until slightly thick. Cut up 1 1/2 bananas in each crust. Put 1/2 pineapple mixture on top of bananas in each pie. Add to each pie 1/4 cup nuts on top of pineapple and 1 1/2 cups coconut on top of nuts. Cool completely. Top each pie with Cool Whip. Keep in refrigerator.
Heat corn, milk and salt just to boiling and slowly stir in grits. Cook and stir over medium heat until smooth and thickened, about 5 minutes. Beat in butter, sugar, Swiss cheese and chilies. Beat eggs lightly and stir a little of the hot mixture into them. Stir eggs back into hot grits. Blend until smooth. Turn into a shallow greased 2 1/2-quart casserole. Sprinkle with Cheddar cheese on top. Let stand 30 minutes. Bake at 350° until golden on top, about 1 hour. Serve warm. Makes 8 servings.
Sift dry ingredients together 2 times. Add other ingredients and stir until evenly mixed. Raisins, nuts or dates may be added. Pour in 2 well-greased loaf pans and bake at 350° for about 1 hour. Freezes well.
Heat oven to 350° (moderate). Prepare lemon pudding mix (not instant) as directed on package. Spread in ungreased oblong pan, 13 x 9 1/2 x 2-inches.
For each serving, spread salad dressing and salsa on tortilla. Sprinkle with cheese. Top with lettuce and meat. Roll up. Wrap each tortilla in plastic wrap. Refrigerate.
Mix ingredients with beater until stiff. Place in crust. Chill 4 hours. Top as desired.
Combine carrots, orange juice and salt in medium saucepan. Cover and cook over medium heat until crisp and tender. Stir in orange rind, brown sugar and margarine. Cook until carrots are glazed. Toss with parsley and almonds.
Boil eggplant and onion until tender. Drain. Chop finely. Add butter, crumbled bread, half of cheese and egg yolk. Salt and pepper to taste. Mix well. Beat egg white until stiff and fold into mixture. Pour into buttered shallow dish and sprinkle remaining cheese on top. Bake for 1/2 hour at 300°.
Combine juices and water. Place sherbet and ice cream on bottom of bowl and break into small pieces with spoon. Add juices and water. Stir until sherbet and ice cream are partially melted. Serves about 30.
Cream the cheese and sharp cheese together. Mix and cream together the remaining ingredients. Shape into a large or two small balls. Chill overnight. When firm, roll in finely chopped pecans. Add cherry on top. Will freeze.