HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured tube pan at 350° for 45 to 55 minutes or until cake springs back when touched lightly. Cool for 15 minutes right side up. Remove from pan.
Combine all ingredients. Serve with snack crackers. Makes 1 2/3 cups.
Cook spinach in olive oil over medium heat about 10 minutes, stirring constantly. Add salt, pepper, Ricotta and skim milk. Cook over low heat until mixture is heated through. Do not allow to boil. Simmer pasta in sauce in a small pan; heat through. Cook vermicelli according to package; drain.
Melt butter and stir in milk and flour. Layer 1/2 the ham, then potatoes and onion. Season with pepper. Top with the remaining ham. Pour on the flour sauce. Bake at 350° for 1 hour.
Variations: Ham, onions, green peppers and/or Cheddar cheese may be added.
In large bowl stir together first three ingredients until smooth. Add remaining ingredients; toss to coat well. Chill.
Mix together in saucepan and bring to boil. Use sauce on ribs, chicken, etc.
Saute onions in margarine until limp but not brown. Add tuna, green beans and mushroom soup. Stir until well blended and simmer for a few minutes. If too thick, add a little milk or water. Bake biscuits according to printed directions. Serve creamed tuna over biscuits. Toast may also be used instead of biscuits. This makes a good evening meal as it is light.
Beat sugar, sour cream, condensed milk and vanilla well. Add 2% milk and fruit. Pour in freezer and freeze.
Mix softened butter, sugar, flour and beaten eggs well. Pour into unbaked pie shell. Bake at 350° for 45 to 50 minutes. Best when served room temperature.
Beat eggs and sugar well. Add flour and baking powder. Beat. Add hot water. Put in two 8-inch cake pans. Bake at 350° for 25 to 30 minutes.
Melt margarine in saucepan. Mix in other ingredients. Pour into a greased pan. Place in cold oven. Bake at 250° for 30 minutes, or until there is a little crust on top. Great used as brownies.
Sift flour, brown sugar, salt and soda. Bring to a boil the butter, cocoa and water. While still hot, add to flour mixture. Add eggs, vanilla and milk. Pour into sheet pan that has been lined with tinfoil and that has been greased. Bake at 350° for 20 minutes, no longer. Frost with Texas Sheet Cake Frosting.
Cut thin slice from top of tomatoes and scoop pulp out with large spoon. Mix pulp with remaining ingredients and let stand. Place tomatoes carefully in 8-inch greased baking dish. Fill carefully with mixture. Top with bread crumbs and butter or grated cheese. Bake at 375° for 30 minutes.
Brown meat; add soup, potatoes and onion. Simmer until potatoes are tender. Serves 4 to 6.
Cook until it turns white and seal relish up in a jar. This does not take long to prepare.
Mix all ingredients together. Pour into greased muffin tins. Bake at 350° for 20 to 25 minutes. Makes 4 1/2 dozen, using small muffin tins.
Mix sugar, margarine and peanut butter with hand. Roll mixture into balls on waxed paper. Melt chocolate and paraffin in top of double boiler. Dip balls in chocolate mixture with toothpick. Place on wax paper.
Mix tea, pineapple juice, lemon juice and orange juice. Boil cinnamon sticks in cup of water for 10 minutes. Add to tea mixture. Heat and serve.
Combine flour, cinnamon, and pecans in a large bowl. In a separate dish, combine oil, eggs, sugar, pears, and vanilla. Add to dry ingredients, stirring just until moistened. Spoon mixture into two greased loaf pans. Bake at 325 degrees for 1 hour and 15 minutes. Cool in pan for 10 minutes.
Put chicken broth in saucepan. Bring to a boil. Immediately reduce heat to simmer. Dissolve cornstarch in water; add to chicken broth, stirring until slightly thickened. Add onion and stir. Add egg very slowly, stirring to break it up. Serve immediately.
Mix egg, sugar, vanilla and milk. Pour mixture over snow. Stir quickly before snow melts. Add more sugar and vanilla, if needed.
Mix all ingredients in large dish, except pork chops. Lightly brown the chops and place on rice mixture. Cover and bake for 1 hour at 350°.
Heat oil in Dutch oven over medium-high heat until hot. Add chicken and stir until browned. Add rice, onion and garlic. Cook, stirring, until onion is tender and rice is lightly browned. Add broth, tomatoes, tomato liquid, paprika, ground red pepper and saffron. Bring to a boil over high heat; stir. Reduce heat to low. Cover and simmer 10 minutes. Add shrimp, pepper strips and peas. Cover and simmer 10 minutes or until rice is tender, liquid is absorbed and shrimp are opaque.
Put all ingredients in blender and blenderize. If you have an ice crusher, you can do the ice in it and then scoop out the ice and pour orange mixture over it in your glass.
To prepare the batter, sift 1/2 cup of the flour and the salt into a deep mixing bowl. Stir in the beaten egg and butter and then the milk and continue to stir until the batter is smooth. Do not beat or overstir. For the best results, set the batter aside at room temperature and let it rest for an hour or so, although it may be used at once if it must. In either case, the egg white should be beaten with a whisk or rotary beater until stiff and then folded into the batter just before using it.
Mix in order given. Bake in slow oven at 320° for 1 hour.
Dissolve jello as directed on package, add sugar while jello is hot. Add pineapple juice and frozen lemonade diluted to make 1 quart. Add limeade diluted as directed. Add ginger ale immediately before serving.
Drain peas well. In medium mixing bowl, mix all listed ingredients. Season to taste. Cover and set in refrigerator to chill. Serves 4 persons.
Mix together. Put in casserole and pour 1/4 cup melted butter over this. Bake 1 hour in a 350° oven. Serve.
Cream sugar and shortening. Add coffee and egg. Stir in dry ingredients and raisins. Chill 1 hour. Bake in 13 x 9-inch pan until done in center. Cut into bars and glaze with powdered sugar glaze.
Whip whipping cream. In a large bowl, combine sweetened condensed milk, crumbs, peaches and extract. Fold in whipped cream. Pour into a 9 x 5-inch loaf pan. Cover. Freeze 6 hours or until firm.
Slice mushroom caps thinly. Chop mushroom stalks finely. Soften chopped onions in butter with the chopped mushroom stalks. Add flour and cook for 1 to 2 minutes. Gradually add the chicken stock and bring to a boil. Then add the sliced mushroom caps, bay leaf, tarragon and Worcestershire sauce. Add salt and pepper to taste and simmer from 15 to 20 minutes. Remove bay leaf and adjust seasonings. Serve, garnished with a few slices of mushrooms and chopped parsley.
Place crackers in a large bowl. Pour oil over crackers and mix. Add dressing mix and stir. Place mixture on a large cookie sheet and heat in a 350° oven for 10 minutes. Store in an airtight container.
Grind the cranberries. Add the sugar and pineapple. Let stand in refrigerator overnight. When ready to serve, mix in the marshmallows, nuts and Cool Whip.
Mash cheese until creamy. Blend remaining ingredients except celery and onion. Fold in vegetables and combine with cheese. Mix well. Refrigerate. Use with crackers or raw vegetables.
Bring to boil, pour over beets and boil 10 minutes. Pack into sterilized jars and seal. No salt. Makes 12 pints.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Melt butter and peanut butter in a bowl over hot water. Add remaining ingredients. Stir until blended. Bake in a 350° oven for 20 to 25 minutes. Cool and cut into squares. Yields about 2 dozen squares.
Combine first 5 ingredients in a jar; cover tightly and shake vigorously. Rinse endive lightly; pat dry and trim ends. Arrange on salad plates; top with watercress. Drizzle dressing over top and sprinkle with toasted walnuts.
For Crock-Pot: Arrange ribs in shallow microwave dish. Salt, pepper and rosemary each rib. Cook on High for 5 minutes. Drain fat. Add ribs, carrots, celery and wine to crock-pot. Stir together butter, flour, chicken broth, beef broth and bouillon until smooth. Add to the ribs in crock-pot and cook on high for 6 hours.
Dissolve yeast in water; add melted butter, egg and sugar with mixture. Add flour. Store in airtight container and refrigerate. Bake at 350° for 20 minutes.
Melt margarine and stir in 1/2 of the crackers. Add the other ingredients. Mix. Pour into a Pyrex or other glass dish; top with remaining 1/2 cup crackers. Bake, uncovered, for 15 minutes at 400°.
Combine all ingredients and pour into medium size casserole dish. Dot top with cracker crumbs and butter. Bake at 325° for 45 to 55 minutes. Serves 4 to 6.
Brown beef and onion in large saucepan; drain grease. Salt and pepper to taste and add all spices (sugar, garlic powder and Italian seasoning). Add tomato wedges, tomato paste and 1 can water. Simmer 30 minutes. Boil noodles according to box; don't over boil. Drain. Make layers starting with 1 thin layer of sauce, 4 noodles laid lengthwise, layer of sauce, layer of cottage cheese, layer of Mozzarella cheese, noodles, sauce, cottage cheese, Mozzarella, sauce, noodles, sauce, cottage cheese, Mozzarella and last 2 or 3 tablespoons Parmesan. Bake at 350° until cheese really bubbles, about 45 minutes to 1 hour. Serve with tossed salad and garlic bread!
Sift everything together, except meal. Stir in meal. Then add remaining ingredients. Beat 1 minute. Bake in greased pan 20 minutes at 425°.
Cut steak into thin strips. In a large skillet (ovenproof if desired), brown meat in oil, using high heat. Add onions; saute until tender-crisp. Blend soup, water and garlic salt; pour over steak. Reduce heat; cover and simmer for 1 hour, or until steak is tender. Or, cover and bake at 350°. Serve over beds of fluffy rice. Makes 6 servings.
Sift flour, sugar, baking powder and salt in a bowl. Add raisins and walnuts. Combine egg, vanilla and melted shortening. Dissolve soda in pineapple and add. Stir just enough to mix well. Pour into greased loaf pan and bake 1 hour or until done at 350°. Wrap in foil for freezing.
Briefly puree 8 ounces kiwi and pour into bowl. Whip cream into soft peaks. Whisk egg whites until stiff; sprinkle with sugar toward end and beat to incorporate sugar. Stir melted gelatin into puree. Fold in whipped cream, then egg whites. Pour half the mousse into a round 8 x 3-inch mold. Refrigerate 15 minutes. Pour tea over cake and let absorb. Put cake in mold in 1 piece. Add remaining mousse. Freeze 4 hours. Garnish mousse with kiwi.
Heat oven to 375°. Beat eggs, shortening and half of the cake mix (dry) until smooth. Stir in remaining cake mix, oats and chocolate pieces. Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased baking sheet. Bake for 10 to 12 minutes. Cool slightly before removing from baking sheet. Makes about 5 dozen.
Dice the bacon and fry. Drain bacon and cook onion in grease. Beat egg; add salt, onion, bacon and corn. Pour into a greased baking dish. Bake at 350° for 45 minutes.
Peel eggs, slice lengthwise, remove cooked yolks. Put other ingredients in bowl with yolks and mix with mixer until well blended, not lumpy. Put filling mixture into egg whites and sprinkle with paprika.
Cream butter and sugar. Beat in eggs, milk and vanilla. Sift dry ingredients and add to wet. Blend well and chill. Roll out 1/4-inch, cut out and bake at 375° for 5 to 7 minutes. Makes 8 dozen small cookies.
Measure water into a large mixing bowl. Sprinkle in yeast and stir until dissolved. Add margarine, sugar, salt and 2 cups flour. Beat for 2 minutes with electric mixer (medium speed). Blend in remaining flour. Cover; let rise until double. Stir down and spread in greased loaf pan. Let rise until double. Bake at 375° for 45 minutes or until loaf sounds hollow. Makes 1 loaf.
Cook ground chuck with onion and pepper and drain. Mix all other ingredients. Bake in a 2 1/2-quart baking dish at 350° for 1 hour.
Place chicken and celery in a large bowl. Combine mayonnaise and curry powder. Add to chicken mixture and mix well. Cover and chill for at least 30 minutes. Before serving, add the pineapple, bananas, oranges and coconut. Toss gently. Serve on salad greens, if desired. Sprinkle with nuts. Yields 4 to 6 servings.
Cut tips off wings and section pieces. Combine margarine, soy sauce and other ingredients until melted. Sprinkle wings lightly with garlic salt. Pour mixture over wings and marinate 4 hours or overnight. Remove from marinating sauce and bake at 350° until done.
Spray 9 x 13-inch baking dish with nonstick spray. Place boneless chicken in baking dish. Spread cream of chicken soup over chicken. Spread prepared Stove Top stuffing over soup. Bake for 35 to 45 minutes at 375°.
In small bowl, rinse rice in several changes of cold water; drain in strainer; set aside. In 1 quart saucepan, combine rice, water and 1/2 teaspoon salt. Heat to boiling over high heat; cover and reduce heat to low. Cook rice until tender, about 40 minutes. Drain well. Heat oven to 350°. In 9-inch skillet with heat proof handle, heat oil over medium heat. Add onion, garlic and mushrooms. Cook, stirring, until vegetables brown and most of the liquid evaporates, about 5 minutes.
Mix first four ingredients. Layer in 9 x 13-inch casserole: thin layer of sauce, 3 raw noodles, all of raw ground beef, 1/2 Jack cheese, 1/3 sauce, 3 noodles, spread all Ricotta cheese, rest of Jack cheese, 1/2 remaining sauce, 3 noodles and rest of sauce. Cover loosely. Cook on 1/2 power (5) 10 minutes, turn 1/4. Cook 1/2 power 10 minutes. Let stand 5 minutes. Turn 1/4, cook on High (10) 7 minutes. Add cheese (Mozzarella and Parmesan). Let stand 15 minutes before serving.
Saute garlic and onion in margarine over low heat until tender. Add chicken broth, carrots and celery; cook until just tender-crisp. Blend flour into milk; add to chicken broth and cook, stirring, until slightly thickened. Stir in cheese. Add salt and Tabasco to taste. Serves 4.
Make 2 packages Jell-O, using only 3 cups of water instead of the usual four (I use the pineapple juice which was drained from the crushed pineapple and the rest water making up the 3 cups water, 1 boiling and 2 cold.) Allow Jell-O to begin to jell; add the other ingredients. Chill until Jell-O is completely firm and set.
Melt butter; add onion and garlic and cook until tender. Add remaining ingredients (except cooked chicken). Cover and simmer 30 minutes. Add chicken; cover and heat. Serve over hot rice.
Prepare cake mix according to directions on box. Bake in two 9-inch round cake pans. When layers are cool, cut each in half, making a total of four layers.
Combine first 5 ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool pans for 10 minutes. Remove and cool completely. Spread frosting between layers, on top and sides. Sprinkle pecans on top.
Cook garlic, peppers and onions in vegetable oil until soft, then add tomato paste, oregano, basil, sugar and salt. Simmer all together until it comes to a boil. Bottle and seal.
Combine. Add 1/3 to 1/2 cup per mug of boiling water.
In small bowl sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water and stir to dissolve. Stir in remaining ingredients. Pour into 2-cup mold or individual dishes. Chill until set. Makes 4 servings.
Crumble yeast into water. Place milk, sugar, salt and egg in mixing bowl. Blend. Add 2 cups flour and beat until bubbles form on surface. Add melted shortening and about half remaining flour. Mix in additional flour to form soft dough. Turn dough out onto a floured board and knead dough until it is smooth, so it is elastic and can be easily handled. Press dough into a lightly greased bowl; turn dough over so greased side is up. Cover and allow to rise to double in bulk. Knead down and divide into 18 portions. Shape into balls; lightly butter and coat with sugar-cinnamon mixture (1 cup sugar and 1 teaspoon cinnamon).
Put rice, milk, soups and Kitchen Bouquet in a 9 x 13-inch pan. Stir. Place chicken pieces on top. Sprinkle with dry onion mix. Cover tightly with foil. Bake in a 300° oven for 2 hours. "Don't peek."
Wash potatoes. Cut lengthwise wedge across top of potatoes, 1-inch wide and 1-inch deep. Remove wedge. Place bacon and green onions in corner of wedge. Add butter. Replace wedge and wrap in foil. Bake at 400° for 1 hour or until potato is done.
Mix soups, onions and green chilies with a dash of salt. Layer the pan with tortillas dipped in oil. Layer that with chicken. Pour 1/2 soup mixture, then top with cheese. Repeat. Bake at 350° for 30 minutes or until cheese is melted.
Place eggplant in a baking pan and bake in oven at 375° for about 30 minutes. Remove eggplant and let cool; split open and scoop out pulp; set aside.
Brown hamburger, onion, green pepper, salt and pepper, oregano and mushrooms. Cook noodles as directed on package. Combine hamburger mixture and drained egg noodles with remainder of ingredients. Put Mozzarella cheese on top. Bake, covered, at 350° for 45 minutes and uncovered 13 minutes more. Serves 10 to 12 people.
Beat eggs slightly. Then add corn syrup, sugar, margarine and vanilla and mix well. Add pecans. Preheat oven to 350°. Pour into pie crust. Bake on cookie sheet for 50 to 55 minutes.
Mix dry ingredients together. Beat in egg, then add buttermilk until batter is proper consistency. Slice onions thick and dip in batter. Fry in peanut oil until light brown.
Preheat oven to 325°. Cream butter and sugar. Add eggs and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture, stirring thoroughly. Dredge berries in remaining flour. Fold berry mixture gently into creamed mixture. Pour mixture in tube pan that has been greased and coated with sugar. Bake for 1 hour and 15 minutes.
Saute onion and celery in butter. Mix all ingredients. Cover with 2 cups potato chips or 1/2 package sliced almonds. Bake in a 9 x 13-inch pan at 375° for 25 to 30 minutes.
Cut beef into strips. Heat 2 tablespoons of margarine in skillet. Add mushrooms, onions and garlic. Cover and simmer until onions are tender. Remove from skillet.
Cut bacon in 1-inch pieces; cook until crisp. Drain on absorbent paper. Spread on bottom of pie shell. Beat eggs, cream and seasonings just enough to blend. Stir in cheese; pour into pie shell. Bake at 375° for about 35 minutes or until pie shell is golden brown and filling is firm. Serves 4 as an entree, 8 to 12 as an appetizer.
Melt chocolate chips and 1 cup canned milk in heavy saucepan, stirring constantly. Remove from heat. In another bowl mix wafer crumbs, marshmallows, pecans, powdered sugar and salt. Reserve 1/2 cup chocolate mixture for glaze. Stir remaining chocolate mixture into crumb mixture and mix well. Press into greased pan (9-inches). Stir remaining canned milk into the reserved chocolate mixture until smooth and spread over mixture in pan. Chill until glaze is set, then cut into 36 squares.
Mix together the first 4 ingredients. Sift together and stir in the remaining ingredients. Chill dough. (You can make the day before or longer and freeze dough.) Take out of refrigerator; cut in thin slices. Cut each slice into 4 sections. Roll each section into balls the size of marbles or walnuts. Dip tops of balls in sugar. Place balls, sugared side up, 3 inches apart on greased baking sheet. Touch each cookie with your finger dipped in water to dampen sugar. Bake at 375° for 10 to 15 minutes.
Heat oil in Dutch oven; add zucchini, onion, green pepper, carrot, celery and garlic. Saute 15 minutes over medium heat. Stir in next 9 ingredients; bring to a boil. Cover; reduce heat and simmer 30 minutes. Uncover and simmer another 45 minutes until sauce is thickened, stirring occasionally. Combine water and salt; bring to a boil. Add lasagna noodles and boil uncovered for 12 to 15 minutes or until just tender. Drain. Spread 1/4 of the sauce in lightly greased 13 x 9 x 2-inch baking dish. Top with three noodles and one-quarter of cheeses. Repeat until remaining ingredients are used. Bake, uncovered, at 350° for 35 to 40 minutes. Let stand five minutes before serving. Serves 8.
Combine flour, baking powder and salt; set aside. In large bowl combine sugar, oil, eggs and extract. Add dry ingredients alternately with buttermilk; stir just until moistened. Fold in coconut and walnuts. Pour into 2 greased and floured 8 1/2 by 4 1/2 inch loaf pans. Bake at 325° for 1 hour or until bread tests done. Cool 10 minutes in pans before removing to a wire rack to cool completely.
Combine soup, cheese and onion in pan. Heat until cheese melts, stirring. Blend in mayonnaise. Remove from heat. In small saucepan, sprinkle gelatin over water. Over low heat, stir until dissolved. Stir into soup mixture. Add crab meat and celery. Pour mixture into a 6-cup mold that has been greased with mayonnaise. Refrigerate until firm. Serve as spread with crackers.
Beat cake mix, vanilla pudding, oil, sour cream, eggs and vanilla with mixer for 2 minutes. Combine nuts, sugar and cinnamon together. Grease and flour tube pan. Layer cake mix and nuts three times. Top with nuts. Bake at 350° for 50 to 55 minutes.
Mix together all ingredients, except biscuits and cinnamon, in saucepan. Warm, then add crumbled biscuits; stir well. Pour into baking dish; sprinkle top with cinnamon. Bake at 350° for 20 minutes, or until it checks done when toothpick is inserted.
Bake pie shell. Heat oven to 400°. In saucepan, blend sugar and cornstarch. Combine egg yolks and water; stir gradually into sugar mixture. Cook, stirring constantly over medium heat until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel and juice and food coloring. Immediately pour into baked pie shell. Heap meringue on hot pie filling; spread over filling carefully, sealing the meringue onto edge of crust to prevent shrinking or weeping. Bake about 10 minutes or until delicately browned. Cool pie away from draft.
Bring to a boil all ingredients, except beets, until sugar is dissolved (use wire whisk to mix in mustard). Add beets. (I sometimes put in slices of sweet onion too.) Simmer, uncovered, 5 minutes. Cool and put in jars and refrigerate.
Cream oleo and peanut butter. Add both brown and white sugars. Cream until light and creamy. Add unbeaten egg and beat well. Add flour which has been sifted with soda. Add vanilla and 1 cup chopped nuts, if desired. Roll 1/2 teaspoon in hand to form small ball. Place 2 inches apart on cookie sheet. Press flat with fork. Bake at 350° for 10 minutes.
Dissolve gelatin in boiling water. Add cranberry sauce and rind. Add juice. Chill until thickened. Fold in Cool Whip topping. Chill again until mixture will mound. Pour in pie shell. Chill until firm (about 3 hours). Garnish with cranberries, if desired.
Preheat oven to 350°. Sift together flour, baking powder and salt. In a different bowl, blend the oil (or shortening) and sugar until creamy. Add the egg and bananas to the sugar mixture; mix well. Add the flour to the sugar mixture slowly, in three parts. Pour mixture into a greased 8 1/2 x 4 1/2-inch loaf pan. Bake for 45 minutes, or until you can insert a toothpick in the bread and it comes out dry. Cool before slicing.
In skillet, brown meat, onion and thyme in oil. Season with pepper, if desired. Stir in wine; bring to boil. Simmer, uncovered, over medium heat, about 7 minutes or until liquid is gone. Add tomatoes; reduce heat. Cover and cook 15 minutes or until meat is tender. Uncover and cook 5 minutes more. Add corn and rice; heat through. Garnish with sliced green onions, if desired. Makes 4 servings.
Spray pan with Pam!!! Mix all ingredients until well blended. Pour into pan, bake at 350° for 40 to 45 minutes.
Sift together dry ingredients. Add the milk, eggs and raisins. Pour into 3 greased bread pans and let stand 15 minutes. Bake at 350° for 45 minutes.
Mix all in punch bowl, except 7-Up. Add this just before serving. Add ice float and slice citrus slices.