HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, sugar, eggs and milk. Cook until thickened, stirring often to keep from sticking. Add peanuts and vanilla. Pour into cooled baked shell. Add meringue and brown.
Mix eggs, sugar, vanilla and oil. Sift together dry ingredient, flour baking soda, baking powder, salt, nutmeg cinnamon and add to egg mixture. Fold in zucchini and nuts. Grease 2 loaf pans. Bake at 325 degrees for 1 hour and 15 minutes.
Sift together flour and gran. sugar. In saucepan, bring to a boil the butter, cocoa, and water. Combine the two mixtures. Add rest of ingredients, stir together. Pour into greased and floured jellyroll pan. Bake 20 minutes at 400° F. Cake remains in pan and should cool only slightly before WARM icing is poured over it.
Cut shortening into flour and salt. Add water, just enough to hold together. Use a little over half for bottom crust.
Melt butter in large frying pan over medium-low heat. Stir in cream, egg yolks, onion and seasonings until well blended. Do not boil. Stir in cheeses until melted. Add pasta, stirring, until thoroughly blended. Spoon immediately onto warmed serving plate. Sprinkle with ham. Makes 6 servings.
Cook sugar, milk, butter and peanut butter over low heat to boiling. Cook 2 minutes longer. Remove from heat and add remaining ingredients. Stir until blended. Drop by teaspoonfuls onto waxed paper. Let stand until firm, about 1 hour. Yields 24 servings.
Brown and crumble meats. Drain and set aside. Combine broth, water and soy sauce. Bring to boil. Add rice. Cover and let rise 5 minutes. Remove cover and fluff. Stir in meat and nuts.
Thaw spinach, draining well. Combine all ingredients, mixing well. Shape into 1-inch balls; place on ungreased cookie sheet. Sprinkle with additional Parmesan cheese, if desired. Bake for 10 minutes at 350°. Yields 2 1/2 dozen balls.
Peel and slice potatoes and put half of them into a greased 2-quart casserole.
Mix kraut, celery, onions, green pepper and pimentos. Boil sugar and vinegar 3 minutes. Pour over other ingredients. Mix well. Chill overnight.
Mix Eagle Brand milk and Cool Whip thoroughly in 9 x 13-inch glass dish. Add cherry pie filling and mix thoroughly. Add drained crushed pineapple and nuts. Mix thoroughly. Freeze until a short time before serving.
Boil broth, water and onions, then add beets. Cook 5 minutes. Add lemon, salt, pepper and sugar. Put about 2 cups of beet mixture in blender. Add sour cream. Blend together, Then add back to beet mixture. Will have a light pink color. Serve when cold.
Stir sugar into apples; let set while you assemble other ingredients. Add oil, egg and vanilla. Stir together. Sift flour with cinnamon and soda. Add dry mixture; stir. Makes 8 to 9 cupcakes. Bake at 350° for 12 to 15 minutes until brown on top.
Dissolve jello in boiling water. Add strawberries, pineapple, bananas and chopped nuts. Pour half of the mixture in an 8-inch mold and let set.
Cook rice in water. Fry celery (remove when done). In same frypan, fry onions (remove when done). In same frypan, brown meat (remove when done). In same frypan, scramble eggs. Mix all together with rice and use soy sauce to taste. Bake at 350° for about 45 minutes; mix through while baking.
Follow directions on box for cake like brownies, adding 1 cup chopped walnuts. Spread into 13 x 9-inch greased pan.
Bake or boil the potatoes. Mash. Mix in sugar (use 1/2 cup first, more if necessary), butter, eggs, vanilla and milk. Put in a 13 x 9-inch pan. Melt butter and mix in brown sugar, flour and nuts. Sprinkle on top of sweet potatoes. Bake at 350° for 25 minutes.
Process mayonnaise, yogurt, lemon juice, vinegar, parsley, tarragon, white pepper and garlic in a blender until smooth.
Mix rice, 1/2 cheese and 1 egg; pat into pie pan, sprayed. Layer favorite vegetables, salt and pepper. Mix eggs and milk; pour over vegetables and sprinkle with cheese. Bake at 350° for 30 to 40 minutes. Makes 3 servings. Each serving counts 1 bread, 2 1/3 protein and 10 optional calories.
Mix all together. Bake at 350° for 1 hour or until done. Bake uncovered.
Defrost strawberries; drain. Combine dry ingredients in a large bowl. Add eggs and oil; stir until dry ingredients are moistened and well blended. Fold in strawberries and pecans. Spread batter into 2 lightly greased and floured loaf pans. Bake at 350° for 1 hour or until done. Let set overnight before serving.
Cream the shortening. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture; mix well. Stir in flavorings. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 375° for 20 to 25 minutes or until done. Cool in pans 10 minutes. Remove and cool completely.
Brown hamburger with chopped onion; drain off excess grease. Add tomatoes, beans, corn and cumin. Simmer 20 to 30 minutes. The last 10 minutes, add tamales. Serve with grated cheese on top. Recipe makes a lot, but ingredients can be easily divided for half as much.
Mix all ingredients together. Chill for 2 hours. Shape mixture into small balls and then form them into crescent shapes. Bake on ungreased cookie pan at 300° for 15 minutes.
In wok or skillet, brown onions and green peppers. Brown steak pieces. Mix gravy mix with amount of water that package indicates. Add gravy to steak mixture in skillet. Cover and let simmer. Serve over rice.
Combine all ingredients and pour into a greased casserole. Bake, uncovered, at 350° for 30 minutes.
At high speed beat eggs with sugar until light and fluffy. Beat in oil and pumpkin to blend well. Sift flour, spices, salt and baking soda together; then at low speed blend flour mixture with batter just until combined. Pour into ungreased 9 inch pan. Bake at 350° for 1 hour.
Put popcorn in large roasting pan. Into a large saucepan, mix sugar, oleo, corn syrup and salt. Stir over medium heat until boiling. Continue boiling without stirring for 5 minutes. Remove from heat; add vanilla and soda. Stir quickly and pour over popcorn, coating all well. Bake in preheated 250° oven for 1 hour, stirring several times. Can be left in oven to cool. When thoroughly cooled, break into pieces. Yummy! Store in a covered container.
Mix first 4 ingredients together. Sprinkle garlic salt and cayenne pepper over top.
Preheat oven to 350°. Place oil, beef, onion, tomato and garlic in 1 1/2-quart casserole and cover. Cook until meat has lost its pink color. Stir occasionally. Dissolve cornstarch in water with soy sauce and sugar. Put over meat. Add green pepper. Cook until peppers are tender yet slightly crisp. Serves over rice. Serves 9.
Mix pineapple, water and sugar in a large baking dish. Sprinkle cake mix on top. (Do not mix.) Slice butter on top of cake mix. Sprinkle nuts on top, if desired. Bake at 350° for 1 hour.
Heat oven to 375°. Combine butter flavor Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until creamy. Beat egg into creamed mixture. Combine flour, salt and baking soda; mix into creamed mixture until just blended. Stir in chocolate chips and pecan pieces. Drop rounded tablespoonfuls (about 2 measuring tablespoons of dough) 3 inches apart on ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies (cookies will appear moist; do not overbake) or 11 to 13 minutes for crisp cookies. Cool on baking sheet for 2 minutes. Remove to cooling rack. Makes 3 dozen 3-inch cookies.
In small bowl, stir together the sugar, nuts and whiskey or brandy. Place cheese on ovenproof platter or 9-inch pie plate. Bake at 500° for 4 to 5 minutes, or until slightly softened. Sprinkle top of cheese with sugar mixture. Bake 2 to 3 minutes longer, until sugar is melted and cheese is heated through. Brush apple with lemon juice. Serve with apples, grapes and crackers.
Cream sugar and shortening until light and fluffy. Add boiling water, mixing thoroughly. Set aside to cool.
Beat cheese until smooth. Gradually add sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Spoon into crusts. Add cherries. Chill until set, 2 hours.
Preheat oven to 325°. Grease and flour a 12-cup Bundt pan. Sprinkle nuts over bottom. Follow directions on box for chocolate portion. Pour vanilla portion over nuts. Drop chocolate batter by tablespoons over vanilla and run knife around pan to swirl, being careful not to disarrange nuts on bottom. Bake 1 hour, cool and invert on plate. Prick top with long toothpick and drizzle over top and sides.
Prepare popcorn; pour into a large buttered bowl. Heat oven to 200°. Heat sugar, butter, corn syrup and salt, stirring occasionally, until bubbly. Continue cooking 5 minutes. Remove from heat; stir in baking soda until mixture is foamy. Pour over corn; stir until coated. Divide into two 9 x 13-inch pans. Bake 1 hour, stirring every 5 minutes. Cool and store in a canister.
Mix all together and pour in greased pan. Bake in preheated oven at 350°.
Process oil, vinegar, 2 tablespoons basil, green onion, Parmesan, salt and pepper in blender or food processor until smooth. Put pasta, bell pepper strips, tomato wedges, nuts and olives in large bowl. Pour in dressing; toss to mix. Roll cheese cubes in remaining 2 tablespoons basil to coat. Add to salad; sprinkle with oregano. Toss lightly. Serve at room temperature. Makes 4 main dish servings.
Dissolve yeast in warm water. Cream the margarine with sugar and egg. Add yeast and water to the mixture. Mix in flour 1 cup at a time to make a spongy batter.
Combine all ingredients and spread on French bread. Place in broiler for 10 to 15 minutes at 450° or until meat is done and browned. Top with tomatoes and cheese slices. Cook until cheese melts.
Press 3/4 of cookie crumbs into a 9 x 13-inch pan. Cover with vanilla ice cream. Pour chocolate syrup on top and cover with Cool Whip. Top with rest of Oreo crumbs. Freeze.
Boil water and raisins until water is absorbed; drain. Mix remaining ingredients thoroughly. Fold in raisins and nuts. Pour into 9 x 13-inch greased and floured pan. Bake 30 minutes at 350°.
Mix oat bran, flour, sugar, baking powder, cinnamon and salt together. Mix moist ingredients together. Now mix all ingredients together. Fill baking cups 3/4 full. Bake 20 to 22 minutes or until golden brown at 400°.
Trim excess fat from steak. Partially freeze steak. Slice across grain into thin strips. Combine flour and pepper, mixing well. Dredge meat in flour and set aside. Spray Dutch oven with cooking spray. Add oil; heat until medium hot. Add mushrooms and onions, cover and cook 5 minutes until tender, stirring frequently. Remove vegetables and save. Add meat to Dutch oven; turn heat to medium high and cook until browned. Stir in mushrooms and onions and remaining ingredients except yogurt (or sour cream) and noodles. Bring to a boil; cover, reduce heat and simmer 15 minutes. Uncover and simmer 15 minutes longer. Remove from heat and stir in yogurt (or cream). Heat. Do not boil. Serve over noodles. Serves 6.
Mix cream cheese and salad dressing. Add other ingredients. Chill. Shape into ball or wreath. Decorate with parsley flakes or nuts.
Roll out dough in two 8 x 12-inch rectangles 1/4-inch thick. Place on cookie sheet about 2 inches apart. Spread any kind of your favorite preserves down the middle of the dough. Cut dough down each side in strips of 1-inch and brush across the preserves. Can be frosted with powdered sugar frosting.
Cut 15-inch circle from heavy-duty aluminum foil. Line pie plate, 9 x 1 1/4-inches, with foil circle, leaving 2 inches overhanging edge. Spread margarine over foil lining. Place pecan halves, rounded sides down, on foil. Mix brown sugar and corn syrup. Drop by small spoonfuls evenly over pecans and buttered foil. Heat oven to 450°. Prepare pie crust mix as directed on package. Roll one round pastry into 11-inch circle. Ease into pie plate over pecans and brown sugar mixture. Mix remaining ingredients; pour into pastry-lined plate. Roll other round of pastry into 12-inch circle. Fold in fourths; cut slits so steam can escape. Place over filling and unfold; seal and flute. Turn up overhanging foil to catch bubbling juices and to prevent crust from excessive browning. Bake 10 minutes.
Mix dry ingredients, then mix the liquid. You can also use crushed pineapple instead of the raisins. Drop by teaspoonful onto greased cookie sheet and bake at 350° for 8 to 10 minutes.
Saute green pepper and onion until soft. Stir in remaining ingredients. Pour into a casserole and set in oven to heat. Make a biscuit dough and drop by spoonful on top of chicken mixture. Bake 12 to 15 minutes at 425°.
Cover bottom of 11 x 15-inch pan with crumbs. Slice ice cream over crumbs and top with chopped peanuts. Freeze until firm. Melt chocolate chips and butter. Add confectioners sugar and evaporated milk. Cook over medium heat until thick and smooth, stirring constantly. Remove from heat and add vanilla. Cool mixture and pour over ice cream. Freeze until firm. Before serving, slice bananas and top with Cool Whip. May be stored in the freezer for several weeks.
Melt butter in boiling water in small bowl. Add orange juice and rind. Beat egg with sugar until light and fluffy. Add sifted dry ingredients, alternately with orange juice liquid, beating until smooth. Fold in berries. Bake in a 1 1/2-quart loaf pan (9 x 5 x 3-inch). Bake at 325° about 1 hour and 10 minutes. Turn on rack. Mix 2 tablespoons of orange juice, 1 teaspoon rind and the honey. Spoon over hot loaf and let stand until cool.
Saute onion, green pepper and celery in oil. Add roast and gravy if any. Add Veg-All, V-8 juice, bay leaves, salt, pepper, sugar, thyme, bouquet garni, Worcestershire powder or sauce and beef bouillon crystals or cube. Add 2 to 4 cups water. Bring to a boil, then reduce heat and simmer 2 to 3 hours, covered.
Dissolve yeast in warm water; let stand 5 minutes. Combine boiling water and shortening in a large mixing bowl. Beat with a wire whisk until shortening dissolves. Add sugar, eggs, salt and yeast mixture; mix well. Gradually stir flour into batter. (Dough will be very soft.) Cover and refrigerate at least 8 hours.
Cream margarine and Crisco. Add sugar, blend well. Add eggs one at a time, mixing well after each. Add flour, flavoring and lemon juice. Pour into greased tube pan. Bake at 350° for 1 hour or until toothpick comes out clean.
Preheat an outdoor grill or a broiler. Place the veal chops in a shallow dish and season with salt and pepper. Combine the oil with Herbes de Provence and brush lightly over both sides of the chops. Allow to sit for 15 to 20 minutes at room temperature. Grill the chops for 5 to 6 minutes per side or until the desired degree of doneness. Serve hot, garnished with parsley or other fresh herbs. Serves 4.
Mix sugar and oil. Add eggs, then combine them with the rest of the ingredients. Bake in a floured pan at 350° for 35 to 40 minutes.
Heat oil in a large stew pot, add sliced onion and minced garlic and cook until tender but not brown. Add 2 Tbsp. of paprika, blend, and cook few minutes on low heat. Add meat, brown on medium heat, season with salt and black pepper. Add dash of marjoram and bay leaves. Cook on medium heat for few minutes. Add cut up tomatoes with liquid, green and red pepper, and celery chunks. Cover tightly and cook over low heat for about 1 hour. Occasionally if needed add 1/2 cup of water. When meat is tender, add cubed potatoes, and about 4 to 5 cups warm water. Cover and cook until potatoes are soft. Check seasoning. Add freshly cut up parsley. Serve with sourdough bread.
Partially boil potatoes. Cool and peel. Cut potatoes into quarters lengthwise and arrange in a baking dish. Sprinkle with sugar and butter. Pour hot water over all. Sprinkle with salt, nutmeg and cinnamon. Cook in a 350° oven until potatoes are soft and syrup is thick, about 30 minutes.
Prepare cake mix and bake. Let cool, then punch holes in top with handle of wooden spoon or large fork at 1/2-inch intervals. Dissolve gelatin and pour over top of cake. Let cool, then spread Cool Whip on cake.
Quarter and seed oranges and apples. Coarsely grind oranges, apples and cranberries. Add sugar, pineapple and nuts. Mix well. Refrigerate overnight. (Makes 2 quarts.)
Melt margarine or butter in large saucepan over low heat. Add marshmallows; stir until completely melted. Remove from heat. Add Cocoa Krispies cereal; stir until well coated. Using a buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Makes 24 (2 x 2-inch) squares.
Squeeze juice from oranges and lemons and save juice and rinds. Boil fruit rinds, sugar, spices and water together for 15 minutes. Strain and add strained lemon and orange juice and tea. Add pineapple juice. Simmer. Serve hot. To serve cold add 1 qt. ginger ale.
Sift together flour, soda and salt. Cream all together brown sugar, white sugar, oil, eggs and vanilla. Mix in gradually flour, soda and salt. Then add remaining ingredients. Roll into teaspoon size balls; bake on an ungreased cookie sheet.
Butter the bottom of a 13 x 9-inch baking dish. Sprinkle uncooked rice evenly over bottom of pan. Place chicken pieces over rice. Mix soups with 1 can of water. Mix well and pour over chicken, lifting chicken pieces to ensure rice is covered with soup mixture. Bake at 350° for 1 hour. An inexpensive, easy dish that feeds a large family.
Preheat oven to 450°. Roll out dough to 21 x 14-inch rectangle. Cut out 6 (7-inch) squares. Squeeze excess water from thawed spinach, until very dry.
Cook the rice. Cook chicken breasts and cube. Mix all together and refrigerate overnight. You may want to add 1/2 cup milk before baking if it seems too dry. Before baking, cover with Chinese noodles. Bake in a 13 x 9-inch pan at 350° for 30 minutes.
Lightly brown salt pork to remove fat. Remove pork from pan and lightly brown onion in fat. Combine pork, onion, cabbage and apple. Combine juice, water and vinegar and pour directly over cabbage. Vinegar will eliminate color bleeding from cabbage. Add remaining ingredients and salt and pepper to taste. Bring to a boil. Reduce heat and simmer three to four hours or until tender and flavors are blended. Add more water or grape juice as needed. Do not drain. Remove pork rind. This is better made a day ahead.
Trim excess fat from chops; set chops aside. In a medium saucepan, cook onion in butter or margarine until tender, but not brown. Add stuffing mix, water and oregano to cooked onion. Stir until well combined.
Cut the meat in 1-inch long strips; heat up the Crisco in a frying pan. Lightly brown the meat. Spice with salt and pepper and put in a heat resistant form. Clean the mushrooms and cut them in slices. Fry them in the leftover Crisco from the meat. Spice with salt and pepper. Sprinkle with flour; fry until brown. Pour in water and wine. Heat while stirring. Stir in sour cream. Spice with mustard and Worcestershire sauce. Pour over meat. Sprinkle cheese on top. Put in preheated oven (400°) for approximately 15 minutes.
Heat oil in large kettle. Cook onions and garlic over medium heat until onions are soft. Add carrots. Continue cooking and stirring. Add water, ham bone, beans, bay leaf and potatoes. Bring mixture to a boil; reduce heat and simmer, covered, about two hours, or until beans are tender.
Arrange broccoli in bottom of buttered baking dish. Put chicken on top. Combine soup, mayonnaise, lemon juice, curry, salt, pepper and cheese. Pour over chicken and broccoli. Top with cracker crumbs. Bake at 350° for 30 minutes. Serves 8.
Combine butter, nuts and flour to make crust. Cook for 15 minutes. Cool. Mix cream cheese with powdered sugar and fold in Cool Whip (except 1 cup). Spread on cooled baked layer. Combine pudding mix with cold milk. Beat, then spread on cake. Spread on rest of Cool Whip. Sprinkle with more pecans.
Grease and flour a 10 inch tube pan. Set oven at 350°. Sift flour and soda 3 times. Add 1/2 salt to egg whites and beat until the form a peak. Set aside. Add the rest of the salt and the vanilla extract to well creamed butter and sugar. Add one egg yolk at a time, beating well with each addition. Add flour, soda alternating with the sour cream. Fold in beaten egg whites. Pour into tube pan and bake one hour or until done.
Cream together margarine and sugar. Beat in eggs. Sift together baking powder, baking soda, flour and salt. Fold in with lemon juice and enough milk to make 3/4 cups. Add bananas and black walnuts. Bake at 350° for 1 hour. Test with toothpick.
Chop onion into fine pieces. Saute onion and almonds in butter until golden brown. In a 2 1/2-quart round casserole dish, add consomme, mushroom soup, rice and onion mixture; mix well. Preheat oven to 425°. Bake, covered, at 425° for 1/2 hour. Remove cover and bake at 350° for 1/2 hour. Mix. Great served with barbecued chicken and a tossed green salad.
In small heavy saucepan, combine syrup with chocolate kisses over very low heat. Stir constantly until mixture is smooth. Remove from heat. Spoon sauce over ice cream.
In a small saucepan, melt butter. Stir in vanilla wafer crumbs. Pat mixture onto bottom of 11 x 7-inch baking dish. Chill in a large bowl, dissolve Jell-O in the boiling water. Stir in the Eagle Brand milk and undrained strawberries. Fold in the marshmallows and whipped cream. Pour into prepared pan and chill for 2 hours or until set.
Heat oven to 350°. Saute onion and margarine in a large skillet. Stir in chicken, 1/4 cup picante sauce, cream cheese and cumin. Cook until thoroughly heated. Stir in 1 cup cheese. Fill each tortilla shell with mixture. Place in baking dish and top with remaining picante sauce and cheese. Bake 15 minutes.
Mix all ingredients together and put into baking dish. Bake at 350° approximately 45 minutes. If appears dry, add small amount of water.
Grease and flour a 10-inch tube pan. Heat oven to 300°.
Boil potatoes until tender; drain. Add milk, half and half, onion, salt and pepper. Heat through. Slowly add chunks of Velveeta, stirring after each addition to melt. Use low heat to avoid scorching.
Put oysters in a strainer over stew pot and drain; pour 3/4 cup cold water over oysters. Heat liquid to boiling point and skim off foam; add milk and cream and when it boils, add flour and butter that has been mixed together and is smooth. Season with salt and pepper to taste; keep hot until ready to serve. Before serving, bring liquid to boiling point. Remove from heat to prevent further boiling and pour in oysters and when they have cooked enough to be plump and the edges begin to curl, serve. If all milk and no cream has been used, double the amount of butter. Never allow milk to reach a boil after putting in oysters, as they will be toughened and the quality of the stew spoiled.
Melt butter and add to brown sugar. Beat in eggs, one at a time. Add flour. Batter will be stiff. Stir in chocolate chips and pecans. Spread in a greased and floured 10 x 15-inch pan. Bake 25 minutes at 350°. Do not overcook. Use toothpick in middle to test. Store in plastic bag in a covered tin.
Preheat oven to 350°. Mix all ingredients. Bake for 35 to 40 minutes. Cool and cut into squares.
In large bowl, combine 1 egg, onion and Parmesan cheese. Stir in potatoes. Pat mixture into a 9-inch pie plate or a 10-inch quiche dish. Bake, uncovered, in a 400° oven for 35 to 40 minutes until golden. Cool slightly; reduce oven to 350°. In large skillet cook zucchini in garlic and butter until just tender. Cool and arrange on crust. In mixing bowl combine remaining 3 eggs, cheese, milk, oregano, salt and pepper. Pour over zucchini. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Mix well the cream cheese and eggs. Add sugar and vanilla. Beat well.
Brown beef and onion in frying pan. Mix all ingredients and bake in moderate oven at 350° for 1 1/2 hours.
Beat eggs slightly. Add sugar, corn syrup, salt and vanilla. Blend well but do not overbeat. Stir in chopped pecans. Pour into deep dish 9-inch unbaked pie shell. Bake in 350° oven for about 50 minutes or until done.
Pack cucumbers in quart jar. Mix remaining ingredients; bring to boil. Pour over cucumbers. Seal.