HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and bake at 375°. Makes a large layer cake. First beat eggs in large mixing bowl. Add creamed butter and jam, raisins and nuts. Sift together flour and dry ingredients, then dissolve soda in milk and add to wet mixture and sift in dry ingredients. Add vanilla and bake.
Cream sugar and margarine. Add eggs, milk and vanilla. Mix well. Roll on floured surface. Cut with cookie cutters. Bake at 350° for about 10 minutes. Makes 6 dozen 2-inch cookies.
Place onion, celery, pepper and bacon on steak an roll up like a jelly roll. Secure with string or toothpicks. Flour lightly and brown in heavy skillet. Pour water on and simmer 1 to 1 1/2 hours. Good and easy.
Prepare hot roll mix according to package directions through the kneading step. Cover and let rest 30 minutes.
Drain picante sauce, reserving liquid. Set vegetables aside. Measure reserved liquid, adding water to make 1/2 cup. Combine reserved liquid and corn in saucepan. Cook, uncovered, over medium heat, stirring occasionally, about 5 minutes or until corn is tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer 1 minute. Put in serving dish; sprinkle with cheese. Cover until cheese melts.
Put the first four ingredients in a heavy saucepan and put on low heat until all ingredients are dissolved and sugar doesn't feel "grainy." Remove from heat and add soda (dissolved in water), cinnamon, cloves and pepper. Stir in (or beat or pound) flour until dough becomes very stiff. Divide dough and form into rolls, like sausages, about 1-inch in diameter. Lay these on a flat pan, cover lightly with Saran Wrap to prevent drying, and chill until you find time to bake. (Cookies have better flavor if chilled for a few days.) To bake, cut into 1/2-inch slices and roll in cinnamon and sugar. Bake at 325° for 10 to 15 minutes. These are dunkin' cookies, and are best with coffee or milk.
Preheat oven to 350°. Blend oil, sugar and eggs together. Add carrots and pineapple. Add dry ingredients and nuts. Pour into greased and floured 9 x 13 pan or Bundt pan. Bake for 40 to 45 minutes. Check for doneness by inserting toothpick. Frost with cream cheese and powdered sugar frosting.
Brown pork chops in oil and remove to a plate. Stir peanut butter and soup into drippings while gradually adding water. Bring to a boil, then reduce heat. Add pork chops, onion and green pepper. Cover and simmer 45 to 50 minutes or until tender. Serve over noodles or rice.
Combine whole wheat flour and yeast; set aside. Combine water, oil, sugar and salt. Add eggs; beat all together for 3 minutes. Add to flour mixture. Stir in white flour by hand. Cover; let rise for 1 hour. Punch down; let rest for 5 minutes. Shape into balls and press flat. Place on greased cookie or baking sheet. Cover; let rise until double in size. Bake at 375° for 10 minutes.
Combine oil, vinegar, sauce mix and sugar. Add zucchini, green peppers and onions. Toss lightly. Chill before serving. Makes 6 cups.
Melt butter, then add other ingredients and stir. Add about 2 1/2 pounds uncooked chicken. Cook at 350° for approximately 1 1/2 hours. (Cook uncovered for last 15 minutes.)
Heat to boiling the tomato paste, water, bacon grease, onion and bell pepper. You may prefer to saute onion and pepper in bacon grease first. Remove from heat; stir in rice and sausage. Put in casserole dish and bake, covered, for 30 minutes at 350°. Take out and stir up; cover and cook for 30 minutes more.
Toss zucchini with salt. Let stand at room temperature 1 hour. Drain liquid from zucchini.
Combine first 4 ingredients in a bowl. Cover and chill at least 4 hours or overnight. Combine dry ingredients. Stir in milk, eggs and oil. Stir in cranberry mixture. Grease eight (3 x 6-inch) loaf pans. Divide batter among pans. Bake in a 350° preheated oven for 50 to 55 minutes. Cool in pans 10 minutes. Melt preserves in a saucepan over low heat. Remove the breads from pans and place on wire racks. Brush with the preserves. Cool 1 to 2 hours. These may be wrapped and frozen for up to 3 months. These make great gifts at Christmas time.
Heat water, brown sugar, chocolate, cloves and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth.
Combine first 5 ingredients in jellyroll pan. Melt butter or margarine. Stir in barbecue seasoning, brown sugar, vinegar and Worcestershire sauce. Pour over ingredients in jellyroll pan and stir. Bake for 45 minutes at 250°, stirring every 15 minutes. Pour on wax paper to cool. Yield: 9 cups.
Combine sugar, butter and cocoa. Bring to a boil; cook 2 minutes. Remove from heat. Add peanut butter and oats. Spoon onto waxed paper to cool.
Combine cream cheese with sour cream. Spread on the bottom of a 9-inch square microwave casserole dish. Spread salsa on top, then sprinkle with cheese. Microwave until cheese on top is melted. Serve with potato or taco chips.
Mix catsup, chili sauce, horseradish and Tabasco sauce; shake well. Arrange shrimp on lettuce; cover with sauce, cooked for servings.
Beat egg whites until stiff, add sugar and continue beating. Add chips and nuts. Drop by spoonfuls on cookie sheet.
Combine pork, rice, green pepper and celery in bowl. Drain pineapple chunks; reserve 2 tablespoons juice. Add pineapple chunks to salad ingredients. Combine and mix salad dressing, pineapple juice, ginger and salt; mix well. Pour over salad ingredients; toss lightly to coat evenly. Cover. Chill well. Serve on salad greens. Garnish with mint or watercress. Yield: 4 servings.
Stir by hand. Mix margarine and sugar. Add eggs. Stir in dry ingredients. Add vanilla, chocolate bits or nuts (if using). Grease and flour pan. Bake at 350° for 25 to 30 minutes if using an 11 x 7-inch pan. Bake at 325° for 25 minutes if using a 9 x 13-inch pan. Cut after the brownies have been out of the oven for 2 to 3 minutes. Makes 18 brownies.
Mix rice, soup and water in a greased 9 x 13-inch baking dish. Sprinkle with 1/4 package onion soup. Lay chicken on top and sprinkle with rest of dry onion soup. Cover tightly with foil and bake at 325° for 2 hours.
Cook macaroni and drain. In saucepan, stir undrained tomatoes, onions and taco mix. Add macaroni and green pepper strips. Bring mixture just to boiling and pour into 10 x 6 x 2-inch baking dish. Put fish on mixture and spoon some sauce over it. Bake covered at 350° for 35 minutes. Uncover and sprinkle cheese over fish and bake 5 more minutes. Serves 4.
Melt margarine. Stir in other ingredients. Pour into pie shells and bake at 300° for 1 hour. Makes 3 pies.
Omitting spinach for now, mix above ingredients well. Spray a sheet of waxed paper with Pam or any vegetable spray. Place meat mixture on paper and spread about 3/4-inch thick. Press spinach on top of meat mixture. Begin rolling mixture by lifting wax paper with both hands until meat rolls looks like a jelly roll (with spinach instead of jelly). Pinch ends and place seam side down. Sprinkle with paprika; score the top of the roll and place in baking dish or pan. Bake, uncovered, in a 400° oven for 10 minutes. Reduce heat to 350° after 10 minutes. Bake for an additional 25 minutes. Cover with a tent of foil, turn oven off and allow meat to remain in oven for an additional 10 minutes.
Dump rolls in sheath cake pan, and straighten them some. Sprinkle pudding mix (dry) over top. Add sprinkle of cinnamon. Melt 1 stick of butter. Mix with brown sugar and pecans. Pour over rolls. Cover with foil and let rise on the counter overnight. Next morning, bake at 375° for 30 minutes.
Drain and mash squash. Mix with other ingredients. Top with cracker crumbs and a little of the cheese. Dot with butter. Bake at 350° for 35 minutes.
Cook squash and carrots until tender and drain. Mix with remaining ingredients. Put in a buttered casserole with crumbs on top. Bake 30 minutes at 350°.
In a 1 1/2-quart glass bowl, place chocolate bits, peanuts and raisins. Cover; microwave at Low 4 to 5 minutes, or until chocolate melts. Stir mixture; drop by spoonfuls onto waxed paper. Chill until firm. Makes about 24 pieces.
Cook noodles in boiling salted water until tender. Drain. In pan you cooked noodles in, combine cream cheese and milk. Cook over very low heat until well blended. Stir in garlic salt and noodles. Pour into Pam sprayed baking dish.
Crumble ground beef; cook and drain. Stir in spaghetti sauce, water and 1 Tbsp. salt. In another bowl, combine Ricotta cheese, Parmesan, eggs, pepper, 1 1/2 cup Mozzarella and 1/2 tsp. salt. Stuff uncooked manicotti with cheese filling. In a 9 x 13 inch baking dish, pour 1/2 of meat sauce, arrange manicotti in single layer. Add remainder of meat sauce to cover. Sprinkle with remaining Mozzarella. Cover and cook 1 and 1/2 hours at 325°. (Check at 1 hour.)
Mix mayonnaise, sugar and apple cider vinegar the night before and refrigerate. This will be the dressing.
Mix the shortening, sugar, eggs, flavoring and food coloring until fluffy. Mix flour, baking powder and salt together in a separate bowl. Combine the 2 mixtures and chill for 1 hour. Heat oven to 400° and roll dough 1/8 inch thick on a lightly floured board. Cut with a cookie cutter and place on an ungreased baking sheet. Bake just until cookies are set (about 6 minutes). Makes about 3 dozen. Cool cookies and ice them or put different colors of sugar on before baking.
Mix lemon juice, garlic and olive oil in bowl. Add remaining ingredients and toss well.
Chop bread and olives. Add to grated cheese. Add other seasoning. Dip chicken in butter and roll in crumb mix. Coat thoroughly. Put on baking sheet. Bake at 350° for 1 hour.
Go to store and buy box mix. Substitute whipping cream in dairy box for milk. Makes a fluffy cheese cake.
Heat oven to 375°. Mix crushed cereal, margarine and sugar. Pat in ungreased 13 x 9 x 2-inch pan. Bake 10 minutes; cool. Prepare pudding as directed on package. Refrigerate for 10 minutes. Slice bananas and arrange on crust. Spread pudding over bananas; top with pineapple to edges of pan. Refrigerate at least 2 hours. Just before serving, garnish with cherries and whole cereal. Makes 12 to 16 servings.
Mix all ingredients together; let set overnight or several hours. Pour into a casserole dish. Bake for 50 to 60 minutes at 350°.
Butter a casserole dish. Combine corn, onion, green pepper and pimento. Beat eggs slightly, then stir in sugar and salt. Smooth a little of the milk into the flour, then blend in the remaining milk. Combine corn, eggs and milk mixture. Add melted butter; turn into buttered casserole dish. Bake at 325° for 45 to 60 minutes until knife inserted near center comes out clean.
Brown roast on both sides; sprinkle lemon juice over top and cover with water to top of roast and add bouillon cubes. Cover and cook at 350° for 2 1/2 hours or until roast can be broken apart with a fork.
Cover meat with salt, pepper and flour. In Dutch oven or roasting pan, brown meat in bacon drippings. Add all remaining ingredients. Cover and simmer for 4 1/2 hours or until tender, turning meat every hour. Serves 4 to 6. Preparation Time: 5 hours.
Brown hamburg; drain off fat. Add beaten eggs and stir well. Add garlic powder and sugar. Mix together soy sauce, Gravy Master and cornstarch with small amount cold water to a paste. Add to hamburg and mix well. Simmer 10 minutes, uncovered.
Grind together raw carrots, peanuts and onion. Add mayonnaise and mix. Serve on whole wheat bread. Add lettuce, if desired.
In saucepan, combine sugar and milk; bring to a full boil. Stir 2 additional minutes. Remove from heat. Stir in chocolate chips and butter until chips are completely melted. Stir in cereal. Drop by teaspoon onto waxed paper. Chill.
Salt frog legs generously. Brown in skillet and remove. Blend flour and oil in skillet, brown. Add onion, garlic, bell pepper and celery. Mix thoroughly. Add tomato sauce and Ro-Tel. Stir and add frog legs. Cover and simmer until frog legs are tender. Just before serving, add onions. You may serve over rice.
Measure sifted flour; add baking powder and salt and sift again. Cream butter; add sugar gradually, creaming well. Add eggs, one at a time, beating thoroughly after each. Add vanilla. Add flour alternately with milk, mixing well after each addition. Chill dough overnight. Roll out to about 1/4-inch thickness and cut with biscuit cutter. Prick tops of each cookie with fork to allow steam to escape. Bake at 400° for 9 to 10 minutes or until bottoms are lightly browned. Makes about 6 dozen.
Cook squash, drain and mash. Mix squash with soup, sour cream, carrot and onion. Add salt and pepper to taste. Dot with butter and bread crumbs. Bake, uncovered, at 350° for 30 to 40 minutes.
Drain peaches. Heat juice to boiling. Soften gelatin in lemon juice. Dissolve in hot juice and cool. Mash cream cheese and blend in mayonnaise and salt. Stir in gelatin and whipped cream. Fold in celery and sliced peaches. Turn into ring mold. Chill until firm. May be garnished with sliced peaches and maraschino cherries, if desired.
Melt 1 stick oleo in dish. Mix sugar, flour, baking powder and milk. Pour over oleo. Do not stir! Pour 1 can fruit over ingredients evenly. Sprinkle cinnamon, if desired. Do not stir! Cook about 1 hour at 350°.
Push cloves in the fruit so that the heads touch each other. Use push pin to start the holes. When fruit is covered, tie ribbon around fruit. Makes great gifts.
Combine first 5 ingredients. Beat with electric mixer until fluffy. Stir in the next 3 ingredients. Spread this mixture over the ham slices. Roll up, starting with short side. Cut into 1/2-inch slices. Chill. Serve as an appetizer.
Mix all ingredients together in a bowl. Then make 24 meatballs. Place in hot skillet and brown on all sides. While meatballs are browning, dissolve 3 beef bouillon cubes in 2 cups boiling water. Then pour over meatballs and simmer 30 minutes. Remove meatballs from pan and mix 2 tablespoons flour and 1 cup milk together and add to beef broth. Cook until thick, then pour over meatballs and serve hot.
Place rack in Dutch oven, wok or roasting pan with tight cover. Fill pan with hot water to within 1/4 inch of rack. During cooking, add hot water to proper level.
Combine all ingredients and mix well. Using 1/2 cup measure, form individual rolls or make as a loaf. Place in pan and cover with sauce. Bake 1 hour at 350°.
Peel and cut apples small. Chop nuts. Mix sugar, flour, baking powder, salt, egg and vanilla together. Add apples and nuts. Pour into greased 9 x 9-inch pan. Bake at 350° for 35 to 45 minutes or until brown and crisp on top. Remove from oven and cool. Mixture will drop. Serve with vanilla ice cream.
Melt oleo in water and boil. Remove and add flour, stirring until it forms a ball. Beat eggs one at a time. Spread into 9 x 13-inch pan. Bake at 400° to 425° for 25 minutes. Cool. Beat cream cheese. Gradually add milk to smooth consistency. Stir in pudding; beat for 2 minutes. Spread over cooled puff. Top with whipped topping and fresh fruit.
Mix dressing, soy sauce and ginger root. Pour over wings and bake at 350° until tender. (Marinate in sauce if preferred.)
Combine ingredients in small saucepan. Cook over high heat, stirring constantly, until thickened.
In a 5 quart pot, brown beef, sausage, onion and bell pepper. Drain if necessary. Add about 4 cups of water, beans, potatoes and seasonings. Bring to a boil. Reduce to low and simmer 30 to 35 minutes. Add cabbage and continue to cook until potatoes are tender and cabbage is done. Yields 8 to 10 servings.
Preheat oven to 350°. Dissolve lemon Jello in boiling water. Set aside to cool. In a large bowl, combine cake mix and corn oil. Add eggs one at a time, mixing well after each addition. Add cooled lemon Jello to batter and pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes. Reduce heat to 300 ° and bake 30 minutes longer. In a medium mixing bowl, combine powdered sugar with lemon juice and mix well. Remove cake and pierce all over with a 2 tined fork. Spread icing over cake while cake is hot.
Heat oven to 275°. Grease a 9 x 13 x 2-inch baking pan. Beat egg whites, cream of tartar and salt until foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time, until stiff and glossy. Very important, do not underbeat. Spread in pan and bake for 60 minutes. Turn off oven. Leave meringue in oven with door closed about 12 hours or overnight.
Cook onion in oil in 10-inch skillet about 5 minutes, stirring frequently, until tender. Stir in water, milk, potatoes, sauce mix, chicken and paprika. Heat to boiling, stirring constantly; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender. Stir in green beans and cheese. Cook about 10 minutes or until beans are heated through and cheese is melted.
Combine first 3 ingredients; cut in 1/4 cup margarine with a pastry blender until mixture is crumbly. Stir in cheese and chives. Add milk gradually, stirring just until moistened. Shape into a ball. Roll dough to 3/4-inch thickness on a floured surface. Cut with a 2 1/2-inch round cutter; place on an ungreased baking sheet. Combine melted margarine and water; brush over tops of biscuits. Bake at 450° for 12 minutes or until golden brown. Yield: 1 dozen.
Cook sliced potatoes in lightly salted water until tender; drain. Place in casserole dish. Drain juice from pineapple; add enough water to make 1 cup liquid. Mix together the sugar and flour. Add liquid and cook until it boils. Add crushed pineapple and butter. Pour over potatoes in casserole. Bake at 350° for 30 minutes.
Beat eggs; add 1/2 cup sugar, flour and milk. Brown 1/2 cup sugar in iron skillet. Add to other mix that has been heated, stirring and cooking slowly. When thick, put in baked pie shell. Top with meringue and brown.
Heat oven to 350° (325° for glass baking dish). Microwave chocolate and margarine in a large microwavable bowl on High for 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
Brown meat and onions; drain. Add soup and mixed vegetables. Pour in 1 1/2-quart casserole dish and sprinkle with cheese. Cook at 400° for 20 minutes. Delicious served with slaw and corn muffins. Serves 6.
Combine all ingredients except crabmeat in mixer or blender. Mix. Pour into bowl. Gently fold in crabmeat. Chill for a few hours. Serve with crackers.
In Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes or until vegetables and rice are tender. Uncover. Simmer 20 to 30 minutes longer or until thickened.
The heat of the chili is in the seeds and ribs. Remove them before mincing (wear rubber gloves to do so).
Combine sugar, flour and cornmeal. Add to melted butter and beaten eggs. Stir in lemon peel and juice. Put in unbaked pie shell. Bake at 375° for 40 minutes. Chill until center is firm enough to cut.
Arrange chicken in 13 x 9 x 2-inch baking dish (or place each portion in an individual baking dish). Sprinkle green onions and tarragon on top. Dot with butter, seasoned with salt and pepper. Add wine. Bake, uncovered, in 350° oven for 30 minutes. Remove from oven. Beat egg white to stiff peaks. Fold in mayonnaise. Spoon mixture on top of chicken; sprinkle with Parmesan. Bake 12 to 15 minutes more or until light brown. Makes 8 servings (316 calories per serving).
Cook peas as directed on package; drain. Shake Italian dressing, sugar and crushed red pepper in tightly covered container. Combine cooked peas, dressing, celery, green pepper, red pepper, onions, parsley, salt and pepper. Chill. Serve on lettuce leaves. Serves 6.
Pour sugar into boiling water; boil 5 minutes. Remove from heat and stir in instant coffee. Add vanilla, one teaspoon at a time. Mix until everything is dissolved. Place back over heat and bring to boil. Remove from heat again and allow to cool several minutes. Stir in vodka. Split vanilla bean and place in 1/2 gallon container. Pour mixture into container. Cap and ferment at room temperature at least 2 weeks.
Cook the rice in the stock until tender. Beat the eggs until light, adding lemon juice slowly while beating. Gradually add some hot stock to the eggs, stirring constantly. Combine with remaining stock. Stir over low heat until slightly thickened. Season to taste with salt and pepper. Serve garnished with paprika. Serves 4.
In saucepan, combine above ingredients except for egg whites. Cook until thickened and clear. Cool.
Grease a 2-quart casserole. Chop cabbage in large pieces and place in bottom of dish. Brown beef and onion. Stir in rice and salt. Pour all over cabbage. Mix soup and water and pour over meat mixture. Cover and bake 1 hour at 350°.
On greased wax paper, place 4 to 5 pecans in shape of turtle. Place 1 caramel on top of each pile. Place in microwave 2 minutes, until caramel is softened; press around pecans. Microwave almond bark 1 1/2 minutes on High and stir. Continue until bark is melted.
Boil together corn syrup and brown sugar and add maple flavoring. Take off fire and beat in bacon grease.
Butter shallow casserole. Layer the ingredients in the order listed. Between layers, season with garlic and salt and bake at 350° until bubbly and hot, about 30 minutes.
Combine flour, cottage cheese, eggs and salt in bowl; mix well. Add butter, cheese and spinach; mix well. Pour into greased crock-pot. Cook on low for 3 to 4 hours, stirring occasionally. Yield: 6 servings.
Melt butter and pour into a 9 x 2-inch pan. Sift flour, soda and salt. Add sugar and nuts. Stir in eggs and vanilla. Carefully pour batter over butter in pan. Do not stir. Bake at 350° for 20 to 25 minutes. Sprinkle powdered sugar on wax paper on a rack, then invert pan onto this. When cool, sprinkle top with powdered sugar. Cut into bars.
Saute onion in oil until tender. Add picante sauce, water and green chilies. Bring to a boil; then add rice. Bring to simmer. Add smoked sausage that has been sliced. Cover and simmer until rice is done. Stir occasionally.
Separate eggs. Take 3/4 cup sugar; add the flour and cocoa to sugar. Add the mixture to beaten egg yolks; stir in milk slowly. Cook over medium heat, stirring continually, until thickened. Add margarine and vanilla. Pour into baked pie shell. Top with meringue.
Sift dry ingredients. Add oil and stir well. Add eggs (one at a time) and add carrots, cinnamon and vanilla. Pour into cake pans and bake at 350° for 35 minutes.
Dice chilies; then combine all ingredients in blender. Mix on low speed, until desired consistency. Keep in a covered container in refrigerator.
Spread the dry rice evenly into a greased roaster. Sprinkle the seasoning packet over the top of the rice. In a large bowl, stir together the vegetables, soup, water and mushrooms. Pour this over the rice. Arrange the pork chops on top. Sprinkle with salt and pepper. Cover with foil and bake for 1 1/2 hours at 350°.
Brown the first 4 ingredients in frying pan. Add the next 4 ingredients. Mix well. Pour in baking dish. Bake at 350° for 30 minutes.
Preheat oven to 350°. Roll out the bottom crust; put in pie shell. In a separate bowl, put rabbit meat, onion, salt and pepper. Mix together; put mixture in pie shell. Roll out top crust. Make slits in crust. Put on top of mixture. Bake at 350° for 40 minutes.
Heat oven to 350°. In large mixer bowl, beat butter and sugars until light and fluffy. Blend in eggs and vanilla. In separate bowl, stir together flour, cocoa, baking soda and salt. Gradually add to butter mixture, mixing well. Stir in oats and nuts (batter will be stiff). Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake for 11 to 12 minutes, or until set; cookies will be slightly moist in center. Do not overbake. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.