HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat butter, sugar and egg mixture thoroughly. Blend in flour, sifted with salt and baking powder, gradually, mixing well. Add mace and blend thoroughly. Then slowly add heavy cream and mix well. Turn batter into large 10-inch tube pan and bake in slow oven at 325° for 1 hour or until cake tests done.
Drain pineapple, reserving 3 tablespoons juice. Combine sugar and flour; stir in reserved juice. Add cheese and pineapple chunks, mixing well. Spoon mixture into greased 1-quart casserole. Combine butter and cracker crumbs; sprinkle over pineapple. Bake at 350° for 20 to 30 minutes, or until browned.
Cook onion and garlic in butter until tender. Add remaining ingredients; bring to boil. Makes 1 1/4 cups. Good on baked chicken.
In a large mixing bowl, combine butter, granulated sugar, brown sugar, eggs and vanilla. Combine flour or baking soda, gradually add flour mixture to butter mixture. Stir in vanilla, milk chips, dried cherries or cranberries and cashews. Drop by rounded tablespoons on ungreased baking sheets. Bake in a preheated 375° oven 12 to 15 minutes.
Cover half of an English muffin with tomato sauce. Sprinkle grated cheese over the sauce. Broil in oven until cheese melts.
Cook together blackberries, cornstarch and water. Add enough Equal packages to suit your taste. Cook until thick. Use flour and butter. Melt butter in a 9 x 13-inch pan. Mix and add to first mixture. Bake at 350° until brown.
Preheat oven to 350°. Spray muffin pans with cooking spray. Combine flour, sugar, cinnamon, salt, baking soda, baking powder and ginger in a bowl. Mix carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla with a wire whip or fork in a separate bowl. Stir flour mixture into carrot mixture. Spoon batter into muffin pans. Bake 30 minutes or until center is firm. Cool for 10 minutes and remove from muffin pans.
Brown chicken in oil. Drain off fat. Add remaining ingredients to skillet. Cover and simmer over low heat for 30 minutes or until chicken is tender, adding more water if needed. Remove cover and continue cooking until most of the liquid has evaporated and mixture is thick. Yields 6 servings.
Toast almonds until lightly brown. Mix slaw, almonds, sunflower seeds and noodles. Mix oil, water, vinegar, sugar and flavor packet from noodles. Pour dressing over salad 10 minutes before serving.
Beat egg whites; set aside. Mix all other ingredients well. Fold in egg whites. Bake at 350° for 30 minutes in two or three 9-inch pans.
In top of double boiler, over hot water, melt chocolate pieces. Stir in nuts and noodles until well coated. Drop mixture by teaspoonful onto waxed paper. Chill until firm. Makes 3 dozen.
Mix sugar in saucepan over low heat. Remove from heat. Add boiling water. Stir until dissolved. Pour in metal ring or pan. Coat bottom and sides of pan as much as possible with sugar mixture. Beat eggs. Add condensed milk and warm water or milk. Pour into sugar coated pan. Put this pan into a bigger pan of water and bake at 350° for 1 hour. It is done when a knife inserted 1-inch from edge comes out clean.
Wash and chop lettuce, then refrigerate. Combine all ingredients except egg yolk, cheese and croutons. Mix well. Just before serving, add egg yolk and mix until thick. Immediately add chilled lettuce, cheese and croutons. Mix thoroughly and serve.
Mix ingredients. Store in tight container. Use 2 teaspoons of mix to 1 cup of hot water. Makes 1 1/2 quarts.
Heat oven to 375°. Grease a 10 x 6 x 1 1/2-inch baking dish. Mix all ingredients together. Pour into prepared dish. Bake 35 to 40 minutes. Very good.
Cream shortening and sugar together. Then add remaining ingredients, except raisins and nuts. Beat all together then add raisins and nuts. Bake at 350° for about 45 to 60 minutes.
Mix cream cheese, milk, lemon juice and vanilla until smooth (about 3 minutes with mixer). Pour into a graham cracker pie shell and chill for about 3 hours. Keep refrigerated.
Stir all ingredients, except 7-Up, in plastic bowl or container; freeze until solid. When entertaining, spoon 1/3 cup or more of slush into glass and add 7-Up. Garnish with a cherry or 1/2 orange slice. Keep remaining slush frozen until ready to use again.
Mix above together. Serve with cut-up fruit, such as strawberries, peaches, grapes and cantaloupe to dip. Great for the summer!
Brown beef in skillet over medium heat, stirring frequently. Drain fat. Add next 6 ingredients; bring to boil. Remove from heat. Stir in mayonnaise. Place mixture in 1 1/2-quart casserole. Flatten biscuits slightly and arrange overlapping around edge of casserole. Brush biscuits with mayonnaise. Bake at 400° for 15 minutes or until biscuits are browned. (We like a little more mayonnaise, sometimes I precook vegetables.)
Preheat oven to 350°. Tenderize chicken breasts. Place in a skillet on top of stove. Cook until done. Put chicken in a casserole dish; cover with sauce. Bake 30 minutes. Take out of oven; sprinkle Mozzarella cheese, Cheddar cheese and Parmesan cheese. Serve this over egg noodles.
Melt butter; add onion and saute. Add apricots and carrots; stir-fry 2 minutes. Add water and cook about 5 minutes or until liquid is absorbed. Add sherry, salt and pepper.
Cut chicken into bite size pieces; dredge in cornstarch. Brown lightly in oil. Add green onions, garlic and water chestnuts; stir-fry. Mix soy sauce, white wine and chicken broth. Pour over chicken and stir. Thicken with 1 tablespoon cornstarch. Continue cooking for 10 minutes. Serve over hot rice; sprinkle with cashews. Serves 4.
Brown steak or ground chuck and onion in butter. Stir in soup, water, sour cream, and paprika. Cover and cook over low heat for 45 minutes or until meat is tender. Stir often. Serve over noodles or rice. Serves 6.
Combine water and wild rice in a medium saucepan and bring to boil. Cover, reduce heat and simmer 1 hour or until rice is tender and the liquid is absorbed.
Slice onions 1/4-inch thick and separate into rings. Soak in ice water 2 hours. Drain and dry. Dip onions in batter. Fry in deep, hot oil until brown.
Drain crabmeat. Saute onion in 1/4 cup margarine. Add mushrooms and green pepper. Add crabmeat and wine. Cook until mixture is heated through and set aside.
Combine cabbage, sugar, salt, celery seed and pepper. Combine vinegar, mustard and salad dressing. Add to cabbage mixture.
Roll out one sheet of dough to 11 x 14-inch size. Spread sauce on dough and sprinkle with Parmesan cheese. Roll long side in jelly roll fashion and wrap tightly in Saran Wrap. Freeze. Continue with second sheet.
Brown beef with onion in skillet. Pour off excess grease. Mix other ingredients with beef in casserole dish and bake at 350° for about 25 minutes.
Sift together dry ingredients and set aside. Mix eggs, sugar and oil, stirring well. Add carrots, pineapple, and nuts, beating after each addition. Add sifted ingredients and stir well. Pour into greased and floured 9x13-inch pan. Bake at 350° for 40 minutes. Frost with whipped cream icing or cream cheese icing.
Brown pork, onion and salt; drain. Combine bouillon, soy sauce, vinegar, cornstarch and sugar. Pour over pork; simmer. Add pineapple and green peppers. Simmer. Serve over hot rice.
Mix cake mix, sugar and chopped nuts. In mixer, blend sour cream, oil and eggs, one at a time. Add butter flavoring. Mix dry ingredients with liquid ingredients. Pour 1/2 of batter into a well-greased and floured stem pan.
In a food processor, combine the packed basil, garlic, raw pine nuts and oil and puree until a uniform sauce results. Scrape the mixture into a bowl and stir in the grated cheese. Set aside. Bring a large pot of salted water to a boil and cook the orzo until tender. Drain well, rinse, drain again and place in a large bowl. Toss with a couple of tablespoons of the reserved pesto dressing, or more to taste. Reserve any leftover pesto for another use. To serve, add the tomatoes and toasted pine nuts to the salad, toss with more pesto dressing and black pepper to taste, and scatter with fresh basil.
Mix first 5 (batter) ingredients with enough milk to make a cake-like batter. Roll wieners in batter and drop into hot oil. Cook until golden brown.
Peel and devein shrimp; set aside. Combine water and soy sauce in a large Dutch oven. Bring mixture to a boil. Add rice; cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed. Saute onion and green pepper in 2 tablespoons melted butter until crisp-tender. Add shrimp and saute over medium heat 3 minutes or until shrimp is done. Stir into rice. Melt remaining 2 tablespoons butter in a large skillet. Add eggs. Cook without stirring until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue until eggs are thickened, but still moist. Do not stir constantly. Stir eggs and pepper into rice mixture; toss gently. Garnish, if desired.
Dredge gumdrops, raisins and nut meats in 2 cups flour. Cream butter and sugar. Add 2 cups flour, seasonings, eggs and soda. Bake at 350° for 2 hours in angel food cake pan or 1 hour in two small pans.
Mix jello with 2 cups boiling water and sugar. Stir together and put in freezer until slightly jelled. Then mix with mixer until it turns pink. Then mix Cool Whip and beaten egg whites in a bowl with spoon until completely mixed. Mix Cool Whip and egg whites to jello mixture. Mix well with spoon, then add drained pineapple. Mix all together until light pink. Pinch angel food cake in pieces and layer in bottom of pan, then pour half of mixture over cake. Put another layer of cake and pour remaining mixture over cake. Top with pecan halves. Refrigerate overnight.
Mix all ingredients together thoroughly and separate into six balls and bake in 8-inch skillet about 15 to 25 minutes or until brown. Makes six layer cake. Use apple butter or apples stewed with allspice between each layer. Best if let set couple days before serving.
Put pineapple in large boiler and add jello powder. Bring to a boil and set aside to cool (do not congeal). When it is cool, add buttermilk, Cool Whip and nuts, if desired. You may use orange, strawberry, lime or lemon jello. Congeal.
Brown sausage, ground beef and onion. Add salt, pepper and chili powder, then add soup and cheese, cut in cubes. Stir over medium heat until cheese is melted. Serve warm with nacho chips.
In a large bowl, mix sugar, eggs and oil. Then add vanilla, cinnamon and flour. Next, add diced apples and walnuts; mix together well. Pour into cake or Bundt pan and bake at 350° for 1 hour.
Combine all ingredients except crackers in a greased casserole. Mix and top with broken cracker crumbs. Bake at 350° until bubbly.
Preheat oven to 325°. Cream butter and sugar, then add eggs, milk, vanilla and cinnamon. Sift the flour over the nuts before adding to the mixture. (I chop nuts in food processor.) Pour into greased tube pan and cook for 1 1/2 hours.
Cream shortening, sugar, egg and carrots; add dry ingredients. Drop from teaspoon onto greased and floured cookie sheet. Bake at 350° for 15 minutes. Make powdered sugar icing, add real orange juice. They are soft cookies and keep for about 3 weeks in a closed container.
Melt butter in baking dish. Mix remaining ingredients separately and pour into baking dish over melted butter. Sprinkle mashed fruit over it. Bake at 350°, uncovered, for 1 hour. Makes 8 servings.
Mix dry ingredients. Add oil, milk and eggs, then mix and beat. Add strawberries, coconut and nuts. Mix and beat well. Grease and flour three layer pans. Bake at 300° for 20 to 25 minutes. Cool in pans for 10 minutes; remove cakes and cool thoroughly.
Put well-drained asparagus in buttered baking dish. Chop eggs and put layer over asparagus, then layer with grated cheese. Add drained peas. Dot peas and asparagus with butter and season with salt and pepper. Add milk to soup; mix well and pour over top of all. Top with cracker crumbs. Dot with butter and sprinkle lightly with paprika. Bake in a preheated 350° oven until bubbly all over and crackers crumbs brown (this can be cut in half).
Chill dough until firm. Thinly slice 1/4 inch thick and lay in circles on greased pizza pan 1/4 inch apart. Cookies will join during baking. Bake as package directs. Blend together cream cheese and sugar. Spread over baked crust.
Mix cocoa and sugar. Add milk and butter. Cook over low flame until it starts to boil, then turn to medium and let boil 10 minutes.
Blend together oil, sugar, eggs and vanilla. Sift dry ingredients together; add to mixture, then fold in apples, raisins and nuts. Mix well; pour into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes.
Cream butter and sugar until light. Mix other ingredients and pour in unbaked pie shell. Bake slow until brown, about 45 minutes. Makes 2 pies.
Preheat the oven to 350°. Mix all ingredients together and press into an ungreased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake 45 minutes. Makes 8 servings.
Scale 1/2 cup milk; stir in sugar, salt and margarine. Cool to lukewarm. Sprinkle yeast into milk mixture. Stir well. Blend in eggs and flour, mixing well. Divide into 4 parts. Turn out each part on a lightly floured board. Roll into 16 x 12-inch rectangle. Brush dough with evaporated milk. Spread each part with 1/4 of nut filling. Roll up jelly roll fashion, beginning at long side and brushing underneath of each roll with evaporated milk. Seal edges and brush top with evaporated milk. Place rolls on greased baking sheet and let rise 1 hour or until doubled. Bake at 350° for 35 to 40 minutes. Brush with butter. Slice when cool.
Melt oleo in casserole dish and put 1/2 package of dressing mix on bottom. Mix chicken, onion soup and milk; pour over dressing. Use other dressing on top. Bake at 350° for 25 minutes.
Cut up squash and boil until almost done. Pour in colander and drain well. Spray casserole dish (12 x 7 1/2-inch or 8 x 8-inch) with Pam. Spread Cheez Whiz over bottom of casserole dish.
Cream butter and sugar until light and fluffy. Add salt and eggs, one at a time, beating well. Stir in milk, coconut and vanilla. Pour in unbaked shells. Bake at 350° for 35 to 40 minutes.
Combine all ingredients except milk and margarine. Cook over medium heat for 40 minutes, covered. Add milk and margarine and simmer for 30 more minutes on low.
Spoon on cherry jam in small amounts. Bake at 400° for 20 to 25 minutes. While still hot, drizzle with icing made from confectioners sugar, moistened with milk.
Melt butter over low heat. Add flour and mix well. Stir in milk and cheese. Let thicken. Add tuna, olives and onion salt. Pour over cooked macaroni. Bake in casserole for 45 minutes at 350°. Serves 4.
1. Cook meat in water till tender. Do not drain, place meat and liquid in large pot. 2. Add all but mint. Add enough water to cover ingredients and simmer 1-2 hours. Add mint and simmer 15-20 minutes more. 3. Remove spice bag and mint.
Combine sugar, cocoa, flour and salt in saucepan. Add enough milk to make a smooth paste. Add egg yolks. Beat well. Stir in remaining milk and butter. Bring to a slow boil for 2 to 3 minutes. Remove from heat. Stir in vanilla. Pour into serving dishes. Chill.
Mix sugar with eggs, margarine and oil. Add vanilla and rest of dry ingredients. Mix well. Refrigerate dough. Make into small balls; flatten with small glass. Put margarine and sugar on bottom of glass before flattening dough. Bake in oven at 350° for 10 to 12 minutes.
Combine oats, milk, raisins, sugar and salt in medium saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce heat and simmer 5 minutes. Cover; remove from heat. Let stand 5 minutes. Makes 4 servings.
Mix in order given. Form 1-inch balls. Bake 14 to 17 minutes in 400° oven. While hot, roll in confectioners sugar. Cool. Roll in sugar again.
Mix Dream Whip as directed. Refrigerate. Mix softened cream cheese, adding sugar gradually until well blended. Add to Dream Whip and blend thoroughly. Pour into pie crust. Top with pie filling and chill overnight.
Mix all together. Do not add water with the soup! Heat on warm. Stir occasionally and then serve when the pea soup has melted. Enjoy!
Simmer hen or fryer with bay leaf, salt and pepper. Pull meat off bones (skim off fat). Melt fat in skillet; add chopped vegetables and cook until tender. Add other seasonings, tomatoes, tomato sauce and chicken and simmer a few minutes. Cook spaghetti and drain (I cook it in my broth). Put all ingredients in a casserole dish and add enough broth to make moist. Sprinkle with cheese and bake at 350° for 30 minutes or until hot.
Combine sugar, cocoa, milk, margarine, and salt in sauce pan. Cook to soft ball stage. Remove from heat add oatmeal, coconut, vanilla, and nuts. Mix well. Drop from teaspoon onto waxed paper. Cool.
Brown hamburger and onion. Add other ingredients and cook 2 hours. Makes 15 to 20 sandwiches.
Place rice in a greased 13 x 9-inch baking dish. Sprinkle chicken, ham and water chestnuts. Combine the next six ingredients. Pour over chicken mixture. Bake uncovered at 350° for 30 to 35 minutes or until bubbly. Sprinkle with almonds. Bake 5 minutes longer. Yield: 6 to 8 servings.
Make crust of graham crackers. Mix lemon juice and condensed milk. Gently fold in the blueberries. Pour into pie shell. Top with whipped cream. Chill and serve.
Preheat oven to 350°. Cook zucchini in boiling salted water for 10 minutes. Drain. Cover with cold water; let stand until cool enough to handle. Carefully scoop out and save pulp, leaving 1/4-inch shell of zucchini. Chop pulp; combine with remaining ingredients. Spoon mixture into zucchini shells. Place in lightly greased shallow baking dish. Bake, uncovered, for 25 to 30 minutes, or until tender. Makes 4 to 6 servings.
Mix together soups in a large casserole pan. Add green beans and mix well. Top with sausage. Bake at 350° for 45 minutes to 1 hour.
In a mixing bowl, combine all ingredients except 1/4 cup of cheese. Mix well. Place in a hot greased skillet; sprinkle remaining cheese over the top. Bake at 350° for 30 minutes, or until golden brown.
Grind up peppers and onions; boil for about 30 minutes. Pack in jars (6 1/2).
Combine. Store in container. Use 4 teaspoons per cup of boiling water.
Preheat oil in frying pan to 350°. Test temperature by dropping a small amount of water in oil to see if it pops. Dredge trout in flour and dry, 2 pieces at a time, over medium flame, for 5 to 7 minutes on each side. After all 6 pieces are fried, place on platter to keep warm. Heat margarine with wine and pour over trout. Garnish with lemon slices, garlic and parsley. Add salt and pepper to taste.
Mix sugar, oleo and Crisco until well blended and creamy. Beat in 1 egg at a time. Mix well after each egg. Add sifted flour, baking powder and salt alternately with milk. Add vanilla. Mix well. Pour in greased and floured tube pan. Bake at 300° for 1 hour and 10 minutes (do not open oven door for 1 hour). Remove from pan when done. Cool on wire rack.
Layer in deep bowl in the order given. Cover airtight and refrigerate overnight. Toss before serving.
Saute celery and onion in oleo. Add soup and Cheez Whiz and stir until hot and well blended. Add rice and broccoli and mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for 1 hour, covered with foil.
Mix first 3 ingredients; beat until dissolved. Add remaining ingredients; mix thoroughly. Pour into unbaked pie shell. Bake at 350° for 1 hour.
Crumble beef in a 3-quart microwave dish. Add potatoes, cabbage, onion and celery. Cook on High for 6 to 8 minutes. Add all remaining ingredients; cover and microwave 18 to 24 minutes. Serves 4 or 5.
Cook and drain vegetables; salt to taste. Place in casserole dish; sprinkle with cheese. Mix Ritz cracker crumbs with melted margarine; sprinkle over top. Place under broiler until brown.
Butter sides of a 3-quart heavy saucepan or Dutch oven. Combine sugar, corn syrup and water in pan. Stirring constantly, cook over medium-low heat until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan, making sure thermometer does not touch bottom of pan. Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Continue to cook until syrup reaches hard crack stage (approximately 300° to 310°) and turns light golden in color. Test about 1/2 teaspoon syrup in ice water. Syrup should form brittle threads in ice water and remain brittle when removed from the water.
Rinse beans twice. Put in 4-quart heavy pot. Add water, ham and sausage. Put on medium heat. Chop and add onions, celery and green onions. Add thyme and bay leaves. Reduce heat when it reaches boiling point and cover. Stir every 20 to 30 minutes for 3 hours or until tender. Mash 1/4 of the beans. After cooking, taste and season with Tabasco sauce or cayenne pepper. Ladle beans and sauce over rice to serve hot.
After spinach is cooked and well drained, place in towel and squeeze dry. Set spinach aside. In medium-size bowl, soften cream cheese. When creamy stir in sour cream. add dried beef which has been rinsed in warm water and drained. When well blended, add remaining ingredients. Serve hot or cold.
Lightly grease 5 (9-inch) pie plates. Combine flour, shortening, butter, sugar and vinegar. Cut with pastry blender until mealy. Mix egg with water and salt. Toss with fork. Chill 15 minutes. Bake in 400° oven for 10 to 12 minutes. Prick bottom with fork, for baked pie crusts. For others, fill with filling and bake according to directions.
Drain squash well and mash. Add remaining ingredients and pour into buttered casserole dish; bake at 350° for about 45 minutes.
Cook chicken with lots of water. Salt and pepper to taste. Cool, skin and debone chicken. Chop celery and onion and add to stock; boil about 10 minutes. Add noodles and cook another 10 minutes. Add other ingredients including chicken. Cook another 10 minutes. If needed, add chicken broth. Do not add water.
Cook broccoli for 5 minutes. Drain well. Combine soup, mayonnaise, eggs, onion and cheese. Add broccoli and mix well. Pour into greased 1 1/2-quart casserole. Sprinkle crushed cheese crackers on top. Bake at 400° for 20 minutes.
Soften cheese. Drain pineapple. Chop pecans. Mix all ingredients, except for 1/2 of the pecans. Form into ball and roll in remaining nuts.
In a medium skillet, over medium-high heat, combine turkey and onion. Cook 5 minutes or until turkey is no longer pink. Add potato, breaking up larger pieces of potatoes with spoon, if necessary. Cook 2 to 3 minutes. Add salt and pepper. Into 1-quart ovenproof casserole, lightly coated with vegetable cooking spray, bake turkey mixture in a 375° oven for 10 to 15 minutes. Top casserole with cheese and continue baking until cheese melts. Serves 4.
Combine potatoes, onion, celery, water, salt, pepper and bay leaf. Cover and simmer until very tender, about 30 minutes. Remove bay leaf, puree smooth in blender. Return to same pan; stir in milk and heat gently. Season to taste with Worcestershire. Pour into soup bowls and garnish with chives, parsley or dill. Makes 4 servings.
Add beaten egg to milk and mix with yeast and sugar dissolved in water. Cut shortening into flour. Mix flour and liquid to form soft dough. Knead gently on well floured board. Roll about 3/8-inch thick. Cut with large biscuit cutter. Brush the top with melted shortening or butter. Fold into pocketbook rolls. Place on a greased baking pan. Cover with towel and allow to rise for 2 to 4 hours at room temperature until about double in size. Bake at 400° for 10 to 15 minutes.
Put the chocolate over low heat and let melt. Then add the sugar and milk. Turn the heat up, a little at a time, stir to keep the candy from burning. Cook to soft ball stage. Set the pan in a large container of cold water. (Mrs. White said, the secret to good non-grainy fudge is to let it cool in a big pan of cold water before beating it, she sometimes used the sink.) Then add butter and vanilla. Beat it until it has cooled somewhat and ready to pour. Pour it into an already prepared buttered dish. Let it harden and cut into squares.
Cream butter and sugar. Add eggs, one at a time, mixing well. Then add flour and cream alternately. Add flavoring. Put in greased and floured tube pan. Bake for 1 1/2 hours at 300°. Let cool for 10 minutes before removing from pan.