HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter and cream cheese at medium speed with electric mixer until creamy; gradually add sugar. Beat well. Gradually add egg substitute; beat well. Stir in food coloring. Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla. Pour batter into 3 (9-inch) round cake pans coated with cooking spray. Bake for 18 minutes at 350°. Cool in pans on wire racks for 10 minutes; remove from pans. Cool completely on wire racks. Spread frosting between layers and on top and sides of cake.
Preheat oven to 350°. Grease 9 x 9-inch baking pan. Cook spinach as label directs, adding onion; drain very well. Stir in egg, garlic clove and salt. In pan, layer flounder, spinach and cheese; then one slice of tomato on each. Bake for 25 minutes.
Trim excess fat from brisket. Mix together oil, lemon juice, salt, pepper, garlic and parsley. Marinate brisket in mixture for 3 hours at room temperature, turning frequently. Drain the meat and cook on slow fire until desired doneness. Baste with barbecue sauce and serve sliced very thinly.
Combine the drink mix, sugar and pineapple juice in a plastic gallon container. Add water until container is full. Freeze until icy.
Boil shell noodles in salted water and let cool. Cook eggs, sugar, vinegar, salt and juice of lemon together until thickened. Cool and then add 1 c. whipped cream. Cut up apples, grapes, bananas, oranges or can use mandarin orange sections and pineapple chunks. Add fruit to the shell noodles and pour cooled dressing over it just before ready to serve.
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator.
Cook noodles until tender. Grease pan. Layer noodles in bottom of pan. Spread half of the ground beef mixture on noodles and half jar of sauce. Add 1 cup cheese. Layer noodles again with beef, sauce and topping. Cook until hot. Remove from oven. Add remaining cheese. Return to oven. Cook until cheese has melted. Bake at 350°.
Mix all together; put in a 13 x 9-inch dish. Bake at 350° for 30 minutes. Serve with corn chips. Delish!!
Cream oil, eggs and sugar. Sift together and add to cream mixture flour, salt and baking powder. Add milk, poppy seed, vanilla and butter. Stir together, mixture will be loose. Grease and flour loaf pan. Bake at 350° for 60 minutes.
In blender container combine all ingredients and process at high speed until blended. Makes 4 servings, about 1/4 cup each.
Wash and pick over the greens thoroughly to be sure no grain of sand remains. Dry on paper towels; tear into pieces and chill. Fry the bacon until crisp. Pour off all but 2 tablespoons of the fat and drain the bacon on paper towels. Add the sugar, flour and salt to the fat. Cook and stir 3 minutes. Add the vinegar and water and bring to a boil, stirring constantly. Add the chopped onion and the greens. Toss well to coat thoroughly; cover and cook 2 or 3 minutes, just to wilt the dandelions. Serve garnished with the bacon pieces. A good salad we enjoyed in Iowa when I was growing up. Dandelions were always plentiful in everyone's yard.
Cook sausage until brown; drain off excess fat. Separate crescent roll dough into 8 triangles. Place triangles on an ungreased 12-inch pizza pan with points toward the center. Press over bottom and up sides to form a crust. Seal any perforations. Top with crumbled sausage, hash brown potatoes and Cheddar cheese. Combine eggs, milk, salt and pepper in a bowl; beat until thoroughly mixed. Pour mixture over crust and toppings. Bake at 375° for 25 minutes. Serves 6 to 8.
Season roast with salt and pepper; place over indirect heat on grill. Stir together cranberry sauce and onion soup mix and heat, covered, in microwave until hot. Baste roast with cranberry mixture every 10 minutes until roast is done. Heat any leftover basting mixture to boiling, stir and boil for 5-10 minutes and serve alongside roast.
Combine sugar, flour and salt in top of double boiler. Mix well. Add remaining ingredients, except coconut. Cook until thick. Remove from heat. Add coconut; pour into pie shell. Top with meringue.
Mix together soften margarine, nuts & flour. Press into bottom of 9 x 13 pan. Bake at 350 degree for 20 minutes. Let cool. Mix sugar cream cheese, & Cool Whip. Spread over cooled crust. Mix vanilla chocolate pudding & milk with mixer. Pour over cream cheese mixture. Top with Cool Whip and chill before serving.
Cut sugar cookie roll and press into a pizza pan. Bake and let cool. Top with Cool Whip and fruit, starting with less expensive fruit around edges. (I normally use cantaloupe.) Next, circle around your fruits using the most expensive in the middle (uses less and saves money when fruit is not on sale). Cut like a pizza and enjoy!
Mix milk, 1/2 cup sugar and salt together. Dissolve yeast in warm water; stir into milk mixture. Stir in eggs and shortening. Mix in with spoon, then with hand, the plain flour. Add flour in two additions. Gather into ball and knead on lightly floured board. Knead until smooth and elastic. Place in greased bowl. Cover with damp cloth and let rise 1 1/2 to 2 hours. Punch down and let rise again 30 to 45 minutes. Divide dough into 2 equal parts (makes 2 large rings).
Cook butter and onion in large pot until tender. Add soups, milks, salt, pepper and hash browns. Cook on medium-low until hot, stirring frequently.
Pat chicken breasts dry with paper towels. Sprinkle with salt and pepper. Saute chicken in butter and oil in a large skillet, shaking pan occasionally to prevent sticking, until lightly golden, about 6 minutes. Turn. Lower heat. Saute until chicken is tender, about 4 minutes longer. Chicken should feel springy, with no pink remaining. Cover skillet; cook 2 minutes longer to steam. Remove to warm platter. Cover and keep warm. Pour fat into a cup. Measure and return 2 tablespoons to skillet. Saute green onions 30 seconds. Add mushrooms. Cook and stir until mushrooms are lightly golden, about 1 minute.
Let cheese and margarine come to room temperature. Blend all ingredients, except Rice Krispies. Add Rice Krispies and blend with spoon. Roll into balls. Press flat with damp fork. Bake at 325° for 12 to 18 minutes.
Cook vegetables until tender in 1 quart of water. Add 2 cans of undiluted cream of celery soup. Add 1 pound of cubed Velveeta and cook until melted.
Prepare brownie mix as directed on package, except bake for 20 minutes. Beat vanilla, egg, milk and cream cheese in a large bowl until smooth. Pour over baked brownie layer. Bake in 350° oven until cheese layer is set, about 25 minutes. Cool for 2 hours. Spread with cherry pie filling. Enjoy!
Preheat oven to 400 degrees. Grease two 9-inch layer pans. In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda and salt. Cut in butter or margarine until the mixture resemble coarse crumbs. Add milk, mixing just until moistened. Spread batter evenly into two prepared layer pans. Bake for 15 minutes, or until a toothpick inserted in center comes out clean. Cool. In a medium size mixing bowl, combine strawberries and 1/4 cup sugar. Let this mixture stand for 10 minutes. Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate syrup.
Do not stir. Sift cocoa and sugar in large mixing bowl; add milk and sticks of butter on top. Remember do not stir. Cook on High for 6 minutes. Remove from microwave and stir thoroughly. Add vanilla and pecans. Stir until well mixed. Pour into buttered glass platter. Cool in refrigerator for 1 hour. Cut and serve. Do not double recipe.
Mix flour, margarine and pecans together. Press into a 9 x 12-inch pan. Bake at 350° for 20 minutes. When cool, mix 1 cup of Cool Whip, powdered sugar and cream cheese. Spread over crust. Mix both pudding mixes and add milk until thickened, then spread over cream cheese layer. Top with rest of Cool Whip and chill for 2 to 3 hours. Keep refrigerated.
Prepare cake mix adding milk, eggs, the 1/2 cup butterscotch dessert mix and the 1 teaspoon vanilla extract. Mix and bake as directed on package in three greased and wax paper lined, 9-inch layer pans. Cool 10 minutes; remove from pans and cool completely.
Put the strawberries, whole or halved, in 9-inch pie shell. Put sugar, cornstarch and water into pan and cook until boiling. Reduce heat and cook until thick and clear, stirring constantly. Add the strawberry Jell-O (dry) directly from package. Pour over berries. Refrigerate immediately. Serve with whipped cream.
Mix graham crackers, sugar and butter. Press into 9 x 13-inch pan; freeze. Cream powdered sugar and eggs. Add butter and chocolate. Beat until fluffy, 5 minutes or more. Spread over graham cracker mixture; freeze. Whip the cream. Add marshmallows and candy, reserving a little of the candy. Spread on top of chocolate mixture. Sprinkle remaining candy on top of cream mixture. Freeze. Take out 15 minutes before serving.
Combine first 3 ingredients; beat at medium speed of an electric mixer until smooth. Add Blue cheese and beat well. Stir in chives and chopped olives. Mixture will be soft. Shape mixture into a ball and roll in pecans. Refrigerate overnight. (This allows the flavor to ripen.) Serve with crackers.
Cream sugar and cream cheese together. Beat in eggs, one at a time. Then add milk, vanilla and lemon. Stir in rice and cinnamon. Bake in greased 9 x 13 dish. Bake for 1 hour at 350°. Check after 45 minutes. When knife inserted in center comes out clean, it is done. Rice stays on bottom and the top is like custard and creamy.
Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Blend in butter and vanilla.
Cream shortening and sugar. Add eggs and beat. Mix in pumpkin, cloves and cinnamon. Add flour, baking powder and baking soda alternately with water to creamed mixture. Mix in nuts. Pour batter in 3 greased loaf pans. Bake 40 to 50 minutes in 350° oven until done when tested.
Boil broccoli florets in salted water in a large pot until soft. Remove florets with strainer spoon (reserve water) and mash in a large bowl with the garlic, salt, pepper and cheese. Cook pasta in the same water as broccoli until al dente. Strain into colander and add to bowl of broccoli mixture. Toss thoroughly and add or correct seasonings. Serve hot.
Mix all ingredients and blend well. Pour into 2 (9-inch) paper-lined pans. Bake at 350° until cake springs back. Freeze until cooled, but not frozen. Slice in half to make 4 layers.
Remove sausage meat from casings. In 8-quart Dutch oven over high heat, cook sausage meat and ground beef, stirring often until all pan juices evaporate and meat is browned. With slotted spoon remove mixture to bowl.
Place chicken wings in stock pot; sprinkle with ginger and wine. Cover and simmer over medium-high heat until wine is almost evaporated. Add remaining ingredients, mixed well. Simmer and cook, covered, for 1 hour, stirring wings often and keeping heat at medium to medium-high. Serves 6 to 8.
Drain artichoke hearts, reserving 3 tablespoons liquid. Combine artichoke hearts, reserved liquid and next 6 ingredients in a shallow container. Cover and refrigerate several hours or overnight. Spoon salad into a lettuce lined bowl and garnish with egg slices and bacon. Yields 6 servings.
Combine cucumber, green pepper and lettuce in a salad bowl; toss well. In a medium bowl, combine seasoned salt and yogurt. Mix well. Pour dressing on salad and mix well.
Season chops with salt and pepper on both sides. Arrange potatoes in baking dish. Mix soup, milk and onions and pour over potatoes. Place chops on top and sprinkle with cheese. Bake at 375° for 1 hour and 15 minutes.
Mix well. Fill 3 (8-inch) layer pans. Bake at 350° until done.
Mix. Spread in 9-inch square pan which has been greased and floured; bake at 350° 45 to 60 minutes. Serve with whipped cream.
Mix "wet" ingredients and then stir in the dry ingredients. Cook on top of stove & add a dab of butter to pancake as it comes off the griddle.
Cream shortenings until fluffy. Add sugar gradually along with 1/2 cup milk, then add eggs one at a time. Add flour mixture and rest of milk a little at a time. The longer you beat, the better. Bake in tube pan for 1 hour and 15 minutes at 350°.
Cut chicken in serving pieces; dip into flour seasoned with salt and pepper; brown in hot fat or Pam spray. Combine remaining ingredients using 1/2 cup soup. Arrange chicken in Dutch oven or large casserole. Pile dressing in center. Make gravy of pan drippings, using 2 tablespoons flour and enough water with remaining soup to make 2 cups; pour over chicken. Cover closely; bake in 350° oven for 1 hour. Serves 6.
Preheat oven to 375°. Grease a 15 x 10 x 1-inch jelly roll pan. Mix flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt. Beat eggs and sugar in a large bowl until fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan. Spread evenly. Sprinkle with nuts. Bake 15 minutes. Loosen cake with a knife around edges. Invert onto clean damp towel dusted with powdered sugar. Trim 1/4-inch from all sides. Roll up cake and towel together from short side. Place seam side down on rack. Cool.
Preheat oven to 300° to 325°. Have loaf pan ready. Mix dates and pecans. Sift dry ingredients and add to dates and pecans. Mix well (it's easier to use your hands). Add cherries, pineapple, vanilla and beaten eggs. Bake in loaf pan in slow oven (300° to 325°) for 1 1/2 hours.
Cream butter and sugar together. Add flour, nuts and vanilla. Chill; form into small balls. Bake on a cookie sheet at 350° for 20 minutes. Roll in powdered sugar while warm.
Saute onion, green pepper, beef and rice in oil until brown. Add remaining ingredients. Mix well. Bring to a boil. Cover tightly and simmer 25 to 30 minutes. Serves 6.
Mix first 3 ingredients. Pat down well in 9 x 13-inch pan. Bake at 275° for 10 minutes.
Cream shortening, sugar and bananas. Beat in eggs. Combine dry ingredients. Stir gently into egg mixture alternately with liquids. Fold in pecans. Pour into greased 10 x 6 x 3-inch pan. Bake at 350° for 1 hour. Yields 8 to 10 servings.
Mix ingredients all together. Put in a jar or bottle. Keep in refrigerator. Counts as 1/2 milk.
Marinate sirloin in sherry, soy sauce and garlic for 1 hour. Spray frying pan with cooking spray. Stir-fry steak strips for 2 minutes. Push up onto side. Add onions and mushrooms. Stir-fry for 2 minutes, then pull steaks back into vegetables and stir-fry for 4 to 5 minutes. Add soup; stir until heated well. Serve over noodles. Serves 4 to 6 depending on appetites. (Careful not to overcook steak.)
In 12-inch skillet over medium heat, in hot margarine, cook green pepper 5 minutes or until tender. Stir in flour and salt until blended. Gradually stir in milk. Cook, stirring constantly until mixture is thickened. Add meat, mushrooms with their liquid, pimentos and bouillon; heat to boiling, stirring often. Reduce heat to low; cover, simmer 5 minutes. Serve over biscuits.
Put sugar and vinegar over peach peelings and let stand overnight. Cook until thick. Fill jars and seal. Use to make fried pies.
Heat oven to 400°. Grease 13 x 9-inch baking pan. In large bowl, combine all ingredients except jam; mix well. Reserve 1 cup mixture; press remaining on bottom of prepared pan. Spread jam evenly over base to within 1/2 inch of edge of pan; sprinkle with reserved mixture. Bake 25 to 30 minutes or until golden brown. Cool completely; cut into bars. Makes 13 x 9-inch pan of bars.
Melt together chocolate and butterscotch chips. Add peanut butter. Stir until smooth. Pour half of mixture onto a lightly greased 11 x 15-inch jelly roll pan. (Cool in fridge for 1/2 hour.) Add peanuts to other half of mixture. Set aside. Melt margarine; add evaporated milk. Stir in pudding and sugar. Mix with mixer until smooth. Add maple flavoring. Spread over first layer. Cool in fridge for 1 hour. Cover with remaining chocolate/peanut mixture and chill. Cut into squares and refrigerate.
Blend together mayonnaise, sour cream, Tabasco, curry powder, salt, lime juice, onion and capers. Combine chicken, celery, almonds and pineapple in large bowl; add dressing and toss lightly. Refrigerate several hours before serving. Yield: 4 servings.
Heat butter in a skillet and saute onion and garlic until onion is translucent. Transfer contents of the skillet into a slow cooker. Add all other ingredients except the cream. Cover, turn on low and cook for about 6 hours or until the vegetables are tender. Stir in heavy cream and heat thoroughly before serving. Serves 8.
Mix sugar, syrup and water together and cook until mixture threads. Add peanuts and stir continuously, cooking until syrup mixture turns light brown in color and peanuts are done. Remove from fire; add soda, salt and butter. Stir until thoroughly mixed and pour onto buttered table top as thin as possible. Stretch. Break up and bag.
Combine all ingredients, except potatoes. Mix and then fold in potatoes. Bake 45 to 50 minutes at 350°.
Brown ground meat with onion, Worcestershire sauce and salt and pepper. Drain well. In large boiler add green beans, corn, tomatoes and English peas. Drain all vegetables. Cook the potatoes and carrots a short while. Drain. Add this mixture and the meat mixture to the vegetables in the large boiler and mix well. Heat thoroughly, then pour into casserole dish. Bake at 350° for 10 to 15 minutes while you prepare cheese biscuits for the topping.
Combine Jell-O and water; dissolve well. Fold rest of ingredients in all at once and mix well. Pour half of this mixture in 12 x 8 x 2-inch pan and refrigerate 1 1/2 hours at least (leave rest of mix at room temperature). Then 1 1/2 hours later, cover mixture with 1 pint of sour cream. Spoon rest of mixture very carefully over sour cream and refrigerate until set firm.
Butter the sides of a heavy 2-quart saucepan. Place sugars, salt, corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil. Continue to cook to a soft ball stage, approximately 236°. on a candy thermometer. If you do a cold water test, the ball of candy will flatten when you take it out of the water. Remove from heat and allow to cool for 10 minutes. Add vanilla and nuts; beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss. Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.
Put all ingredients in blender and beat one minute. Refrigerate until thick. Makes 1 1/4 cups or same as 2 cans.
Pack firmly in a buttered baking dish, apples to a depth of 1 1/2-inches. Apples should be pared and coarsely chopped. Dot apples with cinnamon. Mix white sugar, butter and flour. This mixture will be crumbly. Sprinkle over apples. Bake 45 minutes in a moderate oven. Serve with ice cream or cream.
Combine all ingredients; mix well. Pour into 3 layer cake pans. Bake at 350° for 30 to 35 minutes. Let cool.
Cream sugar, butter and egg. Add vanilla and nuts. Fill the centers and bake at 325° for 20 to 25 minutes. Makes 2 dozen.
Fry bacon until crisp. Break into pieces. To drippings in skillet, add flour, water, vinegar, sugar, salt and mustard. Lay potatoes in casserole with one layer potatoes and one layer of thinly sliced onions until casserole is filled. Pour dressing over top and bake at 350° for 20 to 25 minutes.
Cream together the eggs, sugar and margarine. Beat egg whites until stiff and fold into eggs and sugar mixture. Add raisins, nuts and coconut. Bake in unbaked pie shell at 300° for 1 hour.
Beat eggs slightly. Add sugar; beat well. Gradually add flour and beat well. Add milk, vanilla, coconut and oleo. Pour into ungreased pie plate. Bake at 350° for 45 to 55 minutes.
Brown spareribs well; pour off excess fat. Combine remaining ingredients; pour over ribs. Bake, covered, at 350° for 2 hours, basting with sauce 3 or 4 times. Remove cover, bake for 15 minutes longer. Yields 6 servings.
Cook chicken breasts. In separate pot, cook butter, flour, salt, pepper and 2 1/2 cups of broth until it bubbles. Add 1 1/2 cups of milk and reboil 1 minute. Turn on low and add chicken (that you chunked). Serve over sweet peas and egg noodles.
Saute onions, peppers and tomatoes. Add all remaining ingredients, including wieners, and marinate overnight. Bake at 350° until sauce thickens.
Place all ingredients in blender and run at high for 1 minute. Pour into a greased 9-inch pie pan (Pyrex). Bake for 50 minutes in a 325° oven until crust forms on bottom, custard in middle and coconut on top. Makes a large pie so use a deep pan.
Mix oleo, beans, eggs and sugar. Add vanilla, coconut and pecans; mix good. Pour into 3 unbaked pie crusts. Bake at 300° for 1 hour.
Saute ingredients. Clean salmon; lay on heavy aluminum foil. Pour ingredients over and inside of fish. Top with lemon slices and onion slices. Fold over foil and seal. Can be baked in oven for 1 hour at 350° or put on the barbecue grill; turn over once during baking time. Baking time depends on the size of the fish.
Wash peppers, remove seeds and core. In a 6 to 8-quart boiler, combine sugar, vinegar, water and pickling salt. Bring to a boil. Add all ingredients and bring to a boil for about 5 minutes. Place a clove of garlic in each hot, sterilized pint jar. Fill jars to 1/2-inch of top. Use plenty of liquid when filling. Remove air bubbles. Wipe jar tops and threads clean. Place hot lids and band on. Screw tight. Process in boiling water canner for 5 minutes to seal.
Cook broccoli and drain. Place in casserole dish. Layer cheese and undiluted soup. Moisten stuffing. Mix with water and crumble on top. Bake at 350° for 25 minutes.
Beat egg whites and sugar in bowl until stiff peaks form. fold in nuts and crushed Oreos. Spoon into buttered 8-inch pie plate. Bake at 350° for 30 minutes. Spread with whipped topping before serving.
Cook the broccoli according to package directions. Drain well. Preheat the oven to 350 degrees. Combine the broccoli with the soup, eggs, cheese, mayonnaise and onion. Mix well. Spoon in casserole and top with bread crumbs. Drizzle with butter. Bake for 35 to 40 minutes.
Mix shortening and sugar. Add eggs. Then mix rest of ingredients. Drop by spoonfuls on cookie sheet, greased. Bake 8 to 10 minutes in a 350° oven.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Pour condensed milk over crumbs. Top with chips; press down firmly. Bake for 25 to 30 minutes, until lightly brown. Cool and cut into bars. Store at room temperature.
Mix all ingredients good. Put on stove and cook until it thickens. You may want to double this recipe. It's so good you'll need it for hungry folks who love chocolate pudding.
Cover; simmer 1/2 to 3/4 hour, stirring occasionally. Serve with hot biscuits or hot baked bread. Yield: 1 large stew pot full.
Melt butter in skillet; saute onion and garlic. Add barley and spices. Cook until barley is brown. Bake for 30 minutes at 325°.
In a heavy saucepan, lightly brown the garlic in oil. Add the onion and saute until translucent. Add the mushrooms, broccoli, zucchini, eggplant, celery, carrots and the red and green peppers and saute just until tender. Add the wine and tomatoes. Bring to a boil. Add the cornstarch and broth mixture and stir until thickened. Add basil and marjoram. Season to taste with salt and pepper. Serve on a bed of hot fettucini noodles. Serve topped with freshly grated Parmesan and shredded Mozzarella cheese. Add a fresh loaf of French bread and wa la!
Heat all ingredients over low heat in saucepan, stirring until ball forms. Knead.