HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, combine the flour, sugar and baking soda. Set aside. In a saucepan, bring butter, cocoa and cola to a boil. Stir into dry ingredients. Stir in buttermilk, eggs, vanilla and marshmallows. Mix well. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 35 minutes or until cake tests done. Make icing.
Peel pears, leave on stems. Simmer pears until semi-soft in the liquid, flavorings and sugar. Cool.
Bring 1 cup water and sugar to a boil. Mix cornstarch with 1/3 cup cold water; add to boiling mixture. Simmer until thick and clear. Add raspberry jello, stirring well. Remove from fire. Place fresh raspberries in baked pie shell (use a 9-inch pie shell). Pour thickened filling over the berries. Refrigerate pie for several hours before serving. Serve with whipped cream; garnish with several whole raspberries.
Melt oleo in pan you are baking in. Mix flour, 1 cup sugar and milk; pour in pan of melted oleo. Mix peaches and 1 cup sugar; bring to a boil or until sugar dissolves. Pour in center of batter, but do not stir. Bake until golden brown at 375°.
Cut hindquarter into 3 parts. Cut away all gristle and fat. Slice meat against the grain into thin strips. Soak strips for one hour in soy sauce (enough to cover strips). After 1 hour, drain off soy sauce. Lay strips on paper towel. Salt with seasoned salt to taste. Take strips off paper towel. Put into dehydrator or oven. Slow cook until dry on lowest temperature of oven.
Mix ingredients together. Grease iron skillet. Bake at 450° for 20 minutes. Brown under broiler a few minutes.
Thaw crabmeat overnight in refrigerator. Boil shells until tender. Cook peas as directed. Combine crabmeat, peas, mayonnaise, mustard and pepper; mix thoroughly. Garnish with scallion (cut up). Add 1 or 2 tablespoons of mixture to shells. Enjoy.
Combine water with cranberries and boil about 1/2 hour or until berries begin to pop. Add orange, raisins, pecans and sugar. Reduce heat and cook on medium fire another half hour. Mixture will begin to thicken. Pour into jelly jars.
Preheat oven to 350°. Mix cake mix according to directions. In a 9 x 13-inch pan, sprayed with Pam, spread coconut and pecans. Pour cake batter on top. Spread evenly in heavy saucepan over medium heat. Melt oleo and cream cheese; stir until well blended. Slowly add powdered sugar, beating until smooth. Pour evenly over cake batter. Bake 35 to 40 minutes.
Mix thoroughly. Lightly grease baking dish and pack in real firm. Bake, covered, for 25 or 30 minutes at 375° to 400°. The macaroni can be substituted with 4 medium white diced potatoes.
Brown ground beef and onion in skillet. Combine remaining ingredients except tortillas. Layer tortillas and meat mixture; top with cheese. Bake at 350° for 20 minutes.
Brown onion and meat. Drain off grease. Add other ingredients and simmer for 10 minutes. Pour into baking dish and cover with crushed taco chips or Fritos, then grated cheese. Heat in oven until cheese melts.
Mix cake mix, margarine, egg and nuts with a fork. Press into 9 x 13-inch lightly greased pan. Mix with blender the powdered sugar, cream cheese and 2 eggs; pour over the pressed mixture. Bake at 325° for 40 minutes. Cool and cut into bars or small squares.
Melt margarine in microwave. Mix in cocoa. Stir in vanilla, milk and 10x sugar. Microwave for 2 1/2 minutes. Remove and add remaining ingredients. Mix well and chill.
Preparation: 5 minutes. Cooking Time: 15 minutes. Temperature: 375°.
Mix ingredients together and keep in tight container to keep dry. Put 2 teaspoons in a cup with hot water.
I use juice from strawberries as part of the 3 cups of water. Mix together. Heat in a big pan to boiling. Boil 3 minutes. Pour into bowl. Cool a little; then add the fruit.
In heavy saucepan, combine sugar, syrup and water. Bring to a boil over medium flame. Add peanuts. Continue cooking until a little mixture becomes brittle when dropped in cold water. Remove from heat and stir until boiling stops. Add cream and beat until thick. A few drops of red coloring will make it prettier. Drop into patties on greased cookie sheet or pour into cookie sheet and cut into squares.
Drain soaking beans; cover with fresh water. Cook until tender. Meanwhile, fry bacon. Cut in small bits. Saute onion in bacon grease or other oil. Add onion and bacon to cooked beans. Add tomato sauce, vinegar, sugar, molasses and spices. You may need to add more water if soup is too thick. Stir in cabbage. Cover pot and allow cabbage to steam. Taste and adjust vinegar/sugar balance, garlic and pepper for a potent sweet and sour flavor.
In large kettle, combine carrots, margarine, caraway seed and cook about 5 minutes until carrots are tender.
Beat cream cheese and 2 tablespoons Amaretto, sugar, vanilla and 1 egg. Spread in unbaked pie shell. Sprinkle pecans over cream cheese mixture, then lightly press into cream cheese. Combine 3 eggs, sugar, corn syrup, vanilla and Amaretto. Beat until well blended; pour over pecans. Bake in preheated 375° oven 35 to 40 minutes.
Melt butter and pour in 9 x 13 baking dish. Sprinkle graham cracker crumbs evenly over melted butter. Sprinkle coconut evenly over graham cracker crumbs. Next, evenly spread chocolate chips, then layer the butterscotch chips. Pour the condensed milk evenly over pan. Spread chopped walnuts over top. Bake at 350° for 30 minutes.
Cook potatoes. When done, cool and add salt, chopped eggs, mayonnaise, onion and mustard. Now pour the vinegar solution over potatoes and stir lightly.
Cook peppers in boiling, salted water about 5 minutes. Remove from water and set aside.
Cream butter. Add sugar, vanilla and egg yolk. Beat until light. Add sifted dry ingredients and 1/2 of nuts. Mix well and press into 15 x 10-inch pan. Brush top with slightly beaten whites and sprinkle with remaining nuts. Bake at 350° for 25 to 30 minutes. Cut in squares while warm.
Mix all ingredients well. Store in tightly covered bowl. Use as desired. Fill tins 3/4 full. Sprinkle with sugar/or cinnamon before baking. Bake 20 to 25 minutes at 400°. Dough keeps in refrigerator 6 weeks.
Mix cider and other ingredients in a large pan. Bring to a boil. Reduce heat and simmer for 20 minutes. Serve hot.
Prepare cake mix according to package directions. Bake in rectangular pan. Cool cake, then poke holes with fork across cake. Pour Kahlua over cake. Crush candy bars. Prepare mousse according to directions on box. In a deep glass bowl or trifle dish, layer slices of cake, mousse, candy and cream. Repeat, ending with cream. Sprinkle some crumbled candy on top. Chill overnight.
Place roast or chops (seasoned to taste) in Dutch oven. Top with apple slices, onion and sauerkraut. Cover and place in preheated 300° oven before leaving for Sunday school. After church (approximately 2 1/2 to 3 hours), remove from oven and enjoy. (Good served with baked sweet potatoes.)
Grease a 12 x 9 x 2-inch casserole dish and layer 1/2 the squash. Use salt and pepper to taste. Separate eggs. Beat egg yolk until thick; stir in sour cream and flour. Beat egg whites until stiff. Fold into yolks. Layer this mixture over squash; add layer of onions. Layer remaining squash, cheese and bacon. Add bread crumbs on top and paprika, if desired. Bake in 350° oven for 20 minutes.
Dissolve cherry gelatin in 1 1/2 cups water; add apples. Chill until firm. Drain pineapple, reserving juice. Dissolve lemon gelatin in reserved juice; add cream cheese. Pour over firm cherry gelatin. Chill until firm. Dissolve lime gelatin in remaining water. Add pineapple and nuts. Pour over firm lemon gelatin; chill until firm. Servings: 15.
Simmer 2 to 3 hours until mixture "cooks down". Makes 6 1/2 pints. Has a wonderful odor while cooking. Good to use on meats and turnip salad!
Cook bacon in 10 to 12-inch skillet until crisp; remove from skillet. Pour off all but 3 tablespoons bacon drippings. Add green pepper, onion, potatoes, salt and pepper. Cover and cook 10 minutes. Remove cover. Lift mixture with pancake turner to thoroughly turn and mix potatoes. Cover and cook 10 more minutes; thoroughly mix potatoes again. Make 6 indentions in potato mixture; break egg into each indention. Cover and cook over low heat until eggs are almost set (about 3 minutes). Sprinkle with cheese and crumble bacon over all. Cook until eggs are done, about 5 minutes.
My mom combines all of this and simmers it all day in a large soup pot. The longer it simmers, the better it is.
Combine ingredients. Press mixture into a 9-inch pie plate pressing to form sides for high rim. Bake at 350° for 10 minutes. Cool.
Combine all ingredients; mix well. Place in loaf pan. Bake at 350° for 1 hour and 30 minutes or until done. Makes 6 servings.
Cook sausage and garlic in fry pan. Add beans, molasses and spices to taste. Simmer for 1/2 to 1 hours. Cook rice. Mix together or put rice on top of beans. Serve with corn bread.
Butter large baking pan. Sprinkle coconut and pecans on bottom of pan. Mix box cake mix as directed and pour over coconut and pecans. Mix margarine, cream cheese and powdered sugar. Drop in dollops over chocolate mixture. Bake at 350° for 40 minutes. Cool; cut in squares from pan.
In a bowl, combine cracker crumbs and butter; mix well. Stir in sugar and peanut butter. Press into a greased 8-inch square pan.
Combine, heat and simmer for several minutes. Delicious served with an outdoor pig roast.
Fill a large glass with crushed ice. Add tomato juice to fill. Stir in Worcestershire sauce, hot pepper sauce, horseradish (optional), salt and pepper. Add celery stick as a stirrer and garnish.
Mix cream cheese, sugar and vanilla until fluffy. Add eggs and beat until combined. Pour into graham cracker crumb lined spring-form pan. Top with apples which have been microwaved for 3 minutes or until soft. Sprinkle walnuts over apples. Top with a mixture of cinnamon and 1/3 cup sugar. Preheat oven to 400° and bake for 40 minutes.
Mix all ingredients. Drop by teaspoon into deep hot grease and fry until golden brown.
Mix sugar, egg whites, salt and cinnamon. Beat until stiff. Fold nuts into meringue. Melt butter on cookie sheet. Spread nuts on cookie sheet and bake. Stir well every 10 minutes.
Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Add peppermint extract and green food coloring. Cover and refrigerate 30 minutes. Freeze as directed.
Mix coffee, sugar and water in saucepan; bring to boil and simmer for 8 minutes. Let cool. Combine milk, coffee mix and ice cream.
Boil, peel and chill shrimp. Boil potatoes and dice.
Combine brown sugar, butter and nuts in small saucepan. Heat over medium heat until butter is melted. Pour into pie shell. Bake in preheated 450° oven for 5 minutes or until bubbly. Cool on wire rack.
Dissolve gelatin in boiling water. Add cold water and chill until slightly thickened. Slice strawberries, reserving a few for garnish, if desired, and sprinkle with sugar. Blend whipped topping into gelatin; then fold in cake cubes and strawberries. Spoon into 10-inch tube pan or 13 x 9-inch cake pan; chill until firm, about 3 hours. Unmold or cut into squares. Garnish with additional whipped topping and the reserved strawberries. Makes 10 cups or 12 to 15 servings.
Mix all ingredients and mix well. Store in a tight container. To serve, spoon 3 heaping tablespoonfuls into a mug and add 3/4 cup boiling water; stir.
Mix and line a 9 x 13-inch pan with graham cracker crumbs, 1/3 cup sugar and margarine, melted. Beat together 2 eggs, cream cheese and 3/4 cup sugar. Pour over crumb mixture. Bake at 350° for 20 minutes.
Thaw spinach and squeeze dry. Stir soup mix, sour cream and mayonnaise until blended. Stir in spinach, water chestnuts and green onions. Cover and chill 2 hours to let flavors blend. Stir before serving.
Layer zucchini in 8-inch casserole dish. Melt butter, add 1 cup of the Cheddar cheese until soft. Add sour cream and seasoning. Heat until all are blended. Pour over squash. Combine bread crumbs and 1/2 cup Cheddar cheese; sprinkle over top. Sprinkle Parmesan cheese over casserole. Bake at 375° for 10 minutes.
Mix all ingredients well. Pour into pan and bake at 350° for 30 to 40 minutes.
Cream sugar and shortening until light and fluffy. Blend in eggs one at a time, beating well after each. Add sifted dry ingredients and mix well. Blend in vanilla. Bake at 350° for 25 to 30 minutes. Cover tops of baked bars with halved marshmallows. Return to oven for 3 minutes. Squish marshmallows down so as to cover bars evenly. Cool. Frost with favorite chocolate frosting.
Melt the oleo and chocolate. Cool. Mix flour, baking powder and salt; set aside. Beat eggs until fluffy. Add sugar. Add chocolate mixture. Add flour mixture, vanilla and nuts. Bake 30 to 35 minutes at 350°.
Heat oven to 350°. Cook bacon in large skillet over medium heat until bacon is crisp. Crumble and set aside. Reserve 2 tablespoons bacon drippings in skillet. Add sugar, flour and celery seed. Cook and stir over medium heat until bubbly. Add enough water to sauerkraut liquid to make 1 cup. Stir sauerkraut liquid and vinegar into mixture in skillet; mix well. Cook over medium heat until thick and bubbly, stirring frequently. Add potatoes, sauerkraut, celery and green onions; stir gently.
Cream first 3 ingredients together. Add eggs and vanilla and mix well. Sift remaining ingredients and add. Drop by tablespoon on ungreased cookie sheet. Bake at 350° for 15 minutes.
Season meat with salt. Shape into 6 patties, then saute to desired doneness. Meanwhile, slice and toast corn-bread squares. Serve one patty on each square. Pour hot chili or baked beans over all. Nice with tomato soup.
Peel oranges and combine with celery and nuts. Moisten with mayonnaise. Let stand 30 minutes. Place on crisp lettuce. Makes 6 servings.
Mix ingredients together; roll into balls. Place in glass dish; cook at 375° for 30 to 45 minutes.
Mix together the cream cheese and Ranch dressing mix. Blend well and refrigerate. Score cucumbers down sides with a fork and slice. Spread a layer of cream cheese mixture on a slice of rye bread and top with a cucumber slice. Refrigerate. Mix cream cheese and Ranch mix 8 to 24 hours before serving.
Mix all ingredients well, except pecans. Roll in 1 cup pecans into shape of a ball.
Sift together the flour, sugar and salt. Cream the butter and vanilla together. Fold in dry ingredients. Mix well. Add nuts; again mix well. Roll in little balls and place on nonstick cookie sheet or lightly greased regular cookie sheet. Bake 20 to 25 minutes in a 350° to 325° oven.
Prepare pie crust according to package. Allow to cool. Mix all ingredients except 1/3 of Cool Whip. Place in pie crust. Top with remaining Cool Whip. Refrigerate.
Combine sugar, cornstarch and salt. Add milk and chocolate. Bring mixture to full boil, stirring constantly. Add butter; stir until melted and frosting is smooth. While warm, spread on the cake.
Heat grapes, then run them through a colander to remove juice. Add 1 cup of water and simmer for 10 minutes. Add 7 cups of sugar and Certo. Pour in jars and seal.
Blend oleo and oil; cream in sugar and add egg and flavoring. Beat well; sift together flour, salt, baking soda and cream of tartar and add to creamed mixture. Stir in oatmeal, coconut and Rice Krispies. Can add M&M's, peanuts or chocolate or butterscotch chips. Drop on greased cookie sheet and bake about 15 minutes in 350° oven or until light brown. Makes about 6 dozen.
Place all ingredient in crock-pot and cook all day on low or place in large roaster and bake at 250° for 7 to 8 hours. Serve with make ahead salad, crusty bread and dessert.
Brown chicken. Simmer combined ingredients 20 minutes or so. Add green pepper during last 5 minutes. Serve over rice. (Good, and very easy!)
Combine and pour into 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes.
Preheat electric skillet to 325°. Cook the onion in 1 tablespoon butter until tender, but not brown. Combine beef, flour, salt, milk and egg. Beat thoroughly until light and fluffy. Add cooked onion and form into 1-inch balls. Brown balls lightly in 1 tablespoon butter in 350° skillet. Push meat balls to one side. Blend 2 tablespoons flour into fat in skillet; add broth and water. Cook, stirring constantly, until mixture thickens. Add potatoes, carrots and onions to skillet. Sprinkle lightly with salt and pepper. Cover skillet. Reduce heat and simmer until vegetables are tender, about 30 to 35 minutes. Pour boiling water over frozen peas if desired. Add peas to skillet; cover and simmer 5 minutes longer. May be served directly from skillet.
Combine dry ingredients; add shortening, milk, beaten egg and coconut. Bake 1 hour at 325°.
Make sauce and boil. Add pepper rings and boil 10 minutes. Pack in jars and fill with sauce. Put in hot water bath for 10 minutes.
Prepare Anginetti by slicing off tops. Hold aside. Drain crushed pineapple, leaving a little juice. Mix whipped topping and cream cheese together in a bowl, about 1 minute, at medium speed. Add crushed pineapple and blend all 3 ingredients for about 1 minute at low speed. Drop filling from tablespoon onto bottom layer of cookies; replace tops. Refrigerate puffs until ready to serve. (Filling should be enough to fill all or most of the cookies in this package.)
Melt butter and add to sugar and eggs. Beat until mixed. Add flour, chips, coconut, nuts and vanilla and mix well. Put into greased 9 x 13-inch pan and bake at 350° for 35 minutes, just until set. Do not overbake. Cool and cut into squares.
Mix and pat firmly in a 13 x 15-inch baking dish. Bake at 350° for 20 minutes. Let cool.
Take a double layer of heavy aluminum foil; place all ingredients on foil. Sprinkle with seasoned salt and pepper. Close foil, making sure that all edges are sealed. Place on hot coals in campfire, or place on wire grate close to fire. Will take about 45 minutes to cook.
In saucepan, melt margarine and unsweetened chocolate over low heat. Remove from heat; stir in sugar. Add eggs, one at a time, mixing well after each. Stir in vanilla. Add flour and mix well. Spread in greased 15 x 10 x 1-inch baking pan. Bake in 325° oven for 15 to 20 minutes or until done. Cool. Spread the preserves over top of cookies in baking pan. Cut in half lengthwise, then crosswise, to make 4 rectangles. Loosen edges. Remove from pan. Stack 2 rectangles, preserves side up. Trim off edges, if necessary. Cut into 2 x 1-inch bars and place on wire rack covered with wax paper. Repeat with remaining stacked rectangles. In small saucepan, melt chocolate chips over low heat. Drizzle some chocolate over top of each bar. Chill to harden chocolate. Makes 40.
Bake in one layer cake pan for 20 minutes at 375°. Makes 4 servings.
In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. Set aside. In small mixing bowl, stir together eggs, milk, oleo and brown sugar. Add to flour mixture. Stir until blended. Pour batter onto preheated grids of lightly greased waffle iron. Bake about 5 to 6 minutes.
Mix 1 cup baking mix and the powdered sugar. Cut in margarine until crumbly. Press in ungreased 8 x 8 x 2-inch square pan. Bake about 10 minutes or until light brown. Mix remaining ingredients except glaze. Pour over baked layer. Bake about 25 minutes or until set and golden brown. While warm, loosen edges from sides of pan. Spread with glaze. Cool completely. Cut into about 2 x 1-inch bars. Makes 24 bars.
Combine yogurt, milk and Equal in blender. With blender running, add strawberries, a few at a time, through opening in lid. Blend until smooth. Add ice cubes, one at a time, blending until slushy. Makes 4 (6 ounce) servings.
Layer in order: lettuce, cauliflower, onion, pepper and peas. Mix mayonnaise, Ranch dressing, sugar and sour cream. Top layered vegetables with dressing made by mixing mayonnaise, sour cream, sugar and dry Ranch dressing, sealing on all edges. Add Cheddar cheese and bacon bits as toppings.
Mix sugar, salt and egg yolks. Add scalded milk, stirring constantly. Cook over hot water until the mixture coats a spoon. Cool; strain and add heavy cream and vanilla. Freeze. Makes 3 pints.
Mix all ingredients. Form into small balls. Bake at 325° for 15 minutes. Freeze.
Mix all ingredients, saving some chow mein noodles to sprinkle on top. Bake in casserole dish at 350° for 30 to 35 minutes (or until bubbly).
Preheat oven to 350°. Mix sugar, flour and hot water. Beat eggs until whites are very stiff. Fold in baking powder and egg whites. Bake in cake pan until done by checking with toothpick.
Mix Jell-O and cake mix. Add and mix milk, vegetable oil and eggs. Add half mixture of frozen strawberries, coconut and chopped nuts. Use other half of fruit and nut mixture, 1 stick butter and 1 box confectioners sugar to ice cake. Bake in 3 paper lined pans, 20 to 25 minutes at 350°.
Mix thoroughly the soft shortening, 1 1/2 cups sugar and eggs. Sift together and stir in the flour, cream of tartar, baking soda and salt. Roll into balls the size of walnuts. Roll in mixture of 2 tablespoons sugar and cinnamon. Place 2 inches apart (they spread a lot). Bake until lightly browned, but still soft, at 400° for 8 to 10 minutes. (These cookies puff up at first, then flatten out.) Makes 5 dozen.
Mix all together. Put into unbaked pie shells. Sprinkle cinnamon on top; bake at 325° until done. Test like a custard pie. Makes 2 pies.
Mix sugars and shortening. Add eggs and vanilla. Sift together flour, soda and salt and add to mixture. Add chocolate chips and nuts last. Bake 8 to 10 minutes in a 375° oven.
In large frypan, melt butter. Add mushrooms and saute lightly 2 to 3 minutes. Remove from pan and set aside. In same butter, saute chicken, seasoned with salt and pepper, for about 5 minutes. Remove from pan; drain liquid. Add olive oil, onion and garlic; saute for 3 minutes. Cut up tomatoes. Add with tomato puree, water and paste, oregano, basil and bay leaf. Return chicken to pan and bring to boil. Lower heat and simmer 30 minutes, stirring occasionally. Remove bay leaf. Add wine, cheese, olives and mushrooms; simmer 15 minutes. Serve with cooked pasta. Makes 6 servings.
In medium bowl, combine water, onion, orange concentrate, catsup, garlic, cinnamon, Tabasco pepper sauce and salt; mix well. Place chicken in large shallow dish or plastic bag; add marinade. Cover; refrigerate at least 4 to 6 hours. Turn chicken occasionally. Remove chicken from marinade; place on grill 4 to 5-inches from source of heat. Grill 25 to 30 minutes or until done; turn frequently and brush each time with marinade. Heat any remaining marinade to a boil and serve with chicken. Makes 8 servings.
Using a fork, beat all ingredients in the order in which they are listed. Do not overbeat or overbake. Makes 12 muffins. For best results, use cupcake liners. Bake at 400° for 20 to 25 minutes. Cool on wire rack.
Combine flour, salt, soda, cinnamon and sugar. Make a well in center of dry ingredients. Add eggs and oil or butter; stir only until dry ingredients are moist. Stir in strawberries and nuts.
Cook the rice a day ahead and allow to get cold. Brown the bacon, remove from grease and crumble. Add the eggs, rice and scallions to the bacon grease. Add the leftover meat and soy sauce. Saute until rice is as brown as you like.
Mix beef, bread crumbs, egg and salt; shape into 50 small meatballs (1/2-inch). Place in shallow baking pan (13 x 9 x 2-inch). Broil until browned; turn once. Spoon off fat. Meanwhile in saucepan, cook onion and green pepper in butter until tender. Stir in remaining ingredients. Pour over meatballs. Cover; bake at 350° for 20 minutes.
Preheat oven to 375°. Grease and flour an 8 inch spring form pan. In a large bowl stir together flour and sugar. Stir in baking powder, salt, and nutmeg. In a small bowl beat the egg, milk, and melted butter together. Make a well in the flour mixture and then pour in the egg mixture, stirring until mixture is smooth. Spread batter into the prepared spring form pan.
Cream sugar and shortening. Add eggs. Sift flour, salt and cocoa; add alternately with vanilla and food color to creamed mixture. Mix soda and vinegar; add with buttermilk to batter. Do not beat. Pour into two (9-inch) pans. Bake at 350° for 45 minutes or until done (25 to 30 minutes might do it).