HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in bananas. Combine flour and next 3 ingredients; gradually add to creamed mixture until blended. Stir in many marvels and walnuts. Spoon batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until a toothpick comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely.
Beat eggs and sugar. Add milk, melted margarine, sifted flour and baking powder. Mix together. Bake at 350° in small Bundt pan until brown. Cool and remove from pan. Mix 1 cup sugar with 1 1/4 cups water and boil until clear. Pour over cake a little at a time, letting it sink in. Before serving, may pour wine or rum over cake and serve with whipped cream. Good also with fruit! Serves 8.
Cook chicken and take off bone. Save chicken broth. Cook spaghetti in broth; saute celery and onions until just crispy. Mix chicken, onions, celery, soups, chestnuts and pimentos. Put into large baking dish. Put Cheddar cheese on top. Bake at 350° for 30 minutes or until cheese melts and soups are bubbly. Makes a large dish or two small dishes. Can be frozen.
Melt chocolate and set aside to cool. Beat sugar and butter until smooth and add unbeaten eggs, one at a time. Continue beating and add chocolate and mint flavoring. Spread into graham cracker crust. Place in refrigerator for several hours. Can top each slice with a dollop of whipped cream. Rich, but delicious!
Grease and flour Bundt pan. Mix in bowl 3/4 cup sugar and 1 tablespoon of cinnamon. Cut biscuits in 1/4. Roll each piece in sugar and place in Bundt pan. Mix 3/4 cup of sugar and 1 tablespoon of cinnamon; melt cube of butter and pour over sugar and cinnamon. Mix well. Pour over biscuits in pan. Bake at 350° for 10 to 15 minutes. Let set for 10 minutes. Then dump out. Pick apart to eat.
Combine the yogurt with the mint and garlic. Stir in the cucumber slices. Wash and dry the watercress. Arrange each serving of cucumbers on a bed of watercress and garnish with the radish slices. Serves 6.
In 4 quart saucepan, bring chicken broth to a boil. Reduce heat, add potatoes, carrots, celery, onion, salt and pepper. Cover and cook 15 minutes or until vegetables are tender. Meanwhile, melt butter, add flour and mix well. Gradually stir in milk. Cook over low heat until slightly thickened. Stir often. Stir in cheese. Cook until melted. Add to broth along with chicken. Cook and stir over low heat until heated through. Yield: 6 to 8 servings.
Spray or grease a 13 x 9 x 2-inch pan. Mix the rice and dry onion soup mix together and place in bottom of pan. Add 2 cans (your choice) cream soup over top of rice mixture. Place raw chicken over mix. Add salt and pepper and the 2 cups of water over all. Cover and bake in a preheated 350° oven for 2 1/2 hours. Uncover and bake 1/2 hour more to brown.
Beat until fluffy egg whites. Add sugar, egg yolks, cream, milk, whiskey and nutmeg.
Mix all ingredients, except cheese, potato chips and almonds. Place in an oiled 7 x 12-inch baking dish. Sprinkle with cheese, then chips, then almonds. Cover with plastic wrap and refrigerate overnight. Bake in 400° oven for 20 to 25 minutes or until bubbly. Good either hot or cold.
Preheat oven to 400°. Sprinkle a greased 12 inch pizza pan with cornmeal. Separate biscuits, cut each biscuit into four pieces placing in medium mixing bowl. Add spaghetti sauce tossing to coat. Arrange dough into a 8 inch circle on pan. Sprinkle with mozzarella cheese and bake 15 minutes.
In 2-quart shallow baking dish, combine potatoes, bacon and onion; set aside. In small saucepan, combine sugar, cornstarch, mustard and salt. Gradually add reserved drippings, water, lemon juice and vinegar. Mix well. Over medium heat, cook and stir until thickened. Pour over potatoes. Let stand several hours to blend flavors; stir in celery. Bake at 350° for 30 minutes or until hot.
Place sliced chicken on bottom of casserole dish. Layer potatoes over chicken. Layer beans over potatoes. Pour package dressing mixed in melted butter over top of casserole. Cover with foil. Bake 1 1/2 hours at 350°.
Saute garlic, onion and mushrooms in olive oil. Add tomato sauce and tomatoes (plus juice.) Add spices. Spray Pam in 8 x 12 x 2-inch pan. Place 1/8 of sauce in bottom of pan. Put 3 uncooked noodles over sauce, then Ricotta, Mozzarella, sauce and Parmesan. Repeat 2 more times, end with Parmesan. Cover very tightly with aluminum foil. Bake at 350° for 1 hour. Let stand 10 to 15 minutes before serving. Serves 8.
Dissolve marshmallows in milk. Chill. Mix crushed pineapple, sugar and vanilla. Fold whipped cream and pineapple mixture into dissolved marshmallows.
Put sugar, cocoa and milk into large heavy pan. Cook over medium heat, stirring constantly after it starts to boil. Continue cooking until it reaches soft ball stage. Check by dropping a teaspoon into cold water and rolling it into a ball. (Easier than it sounds.) Remove from the heat when you can do this. Add butter and vanilla; stir until thick. Pour into a buttered 9-inch pan and cool. May add drops of milk and reheat if it thickens too quickly.
In heavy saucepan over low heat, melt chocolate chips and butter. Stir in 1 can Eagle Brand milk, vanilla and dash of salt. Cook, stirring constantly, until slightly thickened. Makes 2 cups. Great served over brownies and ice cream!
In a bowl combine first 5 ingredients. Press into a lightly greased 13x9x2 baking pan. Bake at 350° for 25 to 30 minutes or until golden brown. Stir every 10 minutes to form course crumbs - cool - divide in half. Press half into the same baking dish. In a bowl beat pudding mix with milk. Fold in whipped topping (or Cool Whip) and spoon over COOLED crust, top with crumb mixture. Cover and refrigerate overnight. Garnish with strawberries if desired.
Mix and beat together all ingredients except pecans. After all ingredients have been beaten well, mix in pecans. Bake at 375° for 40 to 50 minutes.
Combine the flour, butter and nuts until crumbly. Pat mixture into bottom of an 8 x 12-inch pan. Bake at 300° for 20 minutes. Cool.
Fry hamburger until browned. Add onion, soup, water, peas and potatoes; stir gently. Cover; cook slowly over low heat for 20 to 30 minutes, stirring occasionally. Yield: 4 to 5 servings.
Combine sour cream and sugar. Cook over medium heat (240°) to almost hard ball stage. Turn off heat. Add vanilla, baking soda and butter (or margarine). Beat for 2 to 3 minutes. Add pecans, stirring to coat. Turn onto lightly buttered baking sheet. Cool and separate pecan halves.
Combine together and pour 1 cup chicken broth over mixture; put in 9 x 13-inch dish. Top with 1 to 2 cups corn flakes. Bake at 350° for 15 to 20 minutes.
Mix well the sugar, Jell-O and cornstarch. Add boiling water and mix. Bring to a boil and boil 1 minute, stirring constantly. Cool. Slice strawberries into pie shell and pour sauce over. Chill until set.
Brown the meat and onion. Add the next 10 ingredients to skillet. Simmer 1 hour. Meanwhile, cook noodles as package directs. Set aside. Combine Ricotta cheese, egg, salt and pepper in a bowl. Spray a 9 x 13-inch baking dish with Pam. Then alternate layers of noodles, Ricotta cheese, meat and Mozzarella cheese. Make two layers. Top with grated Parmesan cheese and bake at 350° for 30 minutes (uncovered). Serve in 15 minutes. (Can be covered with waxed paper and microwaved on Roast for 15 minutes. Brown under broiler.)
Mash potatoes. Add shortening, sugar, salt and eggs. Cream well. Dissolve yeast in lukewarm water and add to lukewarm milk. Pour into potato mixture. Add flour to make a stiff dough. Knead well. Put in a greased bowl and let double in bulk. Knead slightly. Rub top with melted butter. Place in casserole dish; cover tightly. Place in refrigerator until ready to bake. About 1 hour before baking, shape into rolls, cover and let double. Bake at 400° for 15 to 20 minutes.
Combine pasta, vegetables and salad greens in a medium bowl. Combine sauce, oil and vinegar in small bowl; mix will. Add sauce mixture to pasta mixture; toss well. Serve immediately.
Put rhubarb in unbaked pie shell. Mix sugar, flour and milk. Add egg yolks and blend together well. Pour over rhubarb. Bake in moderate 400° oven for 50 to 60 minutes.
In frying pan with oil, brown chopped onions and bell peppers. Add hamburger; stir until brown and drain. In large heavy pot, add everything and simmer 1 hour. (Add a little water if necessary.) Also good with noodles or rice. Freezes well.
Pour oil into large microwave cooking container with a cover. Combine all other ingredients, except cornstarch, broth, green pepper and cashews. Heat oil, alone, for 1 minute. Add chicken mix and cover and cook for 4 minutes, stirring twice. Add green pepper and cashews. Cover and cook for 6 minutes, stirring twice. Add cornstarch, mixed in broth, and cook 1 1/2 minutes longer, stirring twice. Let stand, covered, 2 or more minutes. Serve with rice.
Boil sweet potatoes on stove on medium heat until done, for 45 minutes. Drain and add caramel, cinnamon and butter. Blend in cuisinarte until smooth. Serves 6 to 8.
Bring 8 cups water and salt to a boil in a large, heavy pot. Remove from heat; slowly stir in corn flours. Stir vigorously until smooth; let cool. Divide mixture into 3 equal portions. Transfer one portion to a bowl; work in 1/2 cup all-purpose flour and 1/4 cup water with hands. Gather dough (it will be soft and sticky) and transfer to work surface coated with corn flour. With palm of hand, lightly flatten each ball into a 10 1/2-inch circle, 1/2-inch thick. Slide onto baking sheet; bake on bottom rack for 30 minutes at 475°. Broil for 5 minutes; turn off heat and leave in oven until top has brown spots. Repeat with other portions. Cut into wedges and serve with soft cheeses or bean dips.
Preheat oven to 350°. In a large mixer bowl, combine flour, brown sugar and butter. Blend on lowest speed of mixer. Stir in nuts. Measure 2 3/4 cups of dry mixture into an ungreased 9 x 13-inch pan; spread evenly. To remaining mixture in bowl, add baking soda, cinnamon and salt and blend thoroughly. Add sour cream, egg and vanilla; blend well. Stir in apples. Spoon onto crumb mixture, then spread gently. Bake in preheated oven for 1 hour until toothpick inserted in center comes out clean. Cut in squares. Serve with whipped cream, if desired. Yields 12 to 15 squares.
Chop all vegetables and mix together with 1/2 cup salt. I let it set about 2 hours, but can set overnight; drain. Add spices to sugar and vinegar.
Cream margarine and 2 sugars. Add eggs and vanilla and beat until fluffy. Slowly mix in the remaining ingredients. Bake on greased pan, dropping by teaspoonful, at 375° for 10 to 12 minutes.
Melt butter; add sugar and eggs, one at a time. Add flour and nuts. Mix after each addition of ingredients. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together. Bake in a 9 x 13-inch pan for 25 to 35 minutes at 350°.
Fry sausage until brown. Drain. Add remainder of ingredients. Simmer for 1 1/2 to 2 hours. If sauce gets too thick, thin with water. Serve over French bread shaped sourdough rolls.
Mix butter, sugar, 7-Up together and pour over potatoes strips. Cover baking dish with foil. Bake at 350° for 45 minutes. Take out of oven; add nuts and raisins, and bake 15 more minutes.
In a large mixing bowl, combine all ingredients. Blend well. Store in tightly covered container. This makes 3 3/4 cups of mix.
In bowl, combine milk and water; set aside. In skillet, saut onion and garlic in butter until tender. Stir in flour and bouillon until blended. Add pepper sauce and reserved milk; stir until thick. Stir in cheeses until melted. Serve warm with dippables. Approximately 2 cups.
Saute onion in oleo. Add ground beef, salt and pepper. Heat, but do not brown. In a 2-quart casserole, spread half of the cabbage. Cover with meat mixture. Top with remaining cabbage and pour soup on top. Bake at 350° for 1 1/2 hours.
Mix all together. Pour into well greased 10 x 14 baking pan; bake 350° for 1 hour and 45 minutes or until golden brown. Cut in squares. Serves 10 to 14.
Put you chicken breasts in a bowl of egg whites for 1 min. each. Put each breast individually in a large bowl of bread crumbs and shake and move around until chicken is completely covered with crumbs. Lay the breasts on a non-stick or sprayed cooking sheet. Preheat oven to 350 degrees. Take 1 breast at a time off sheet and put in pan with olive oil on medium heat. Cook chicken for 1 1/2 to 2 minutes on each side or until lightly brown.
Beat shortening at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool on wire racks. Split cake layers in half horizontally to make 4 layers. Spread Custard Filling between layers. Spread Snow Peak Frosting on top and sides of cake. Sprinkle top and sides of cake with coconut. Yield: One 4-layer cake.
Chill milk in the freezer until there are slivers of ice in it; turn into a cold bowl and whip until stiff. To the whipped milk, add lemon peel. Add slowly, the juice of the lemons, beating all the time. Continue beating while adding the sugar slowly. Crush the crackers and cover the bottom of a 9 x 9 x 2-inch pan with half of them. Pour the whipped mixture into the pan. Cover with the remaining crackers. Cover pan or wrap and freeze in squares.
Using 2 pounds of hamburger and your favorite meat loaf ingredients (eggs, bread crumbs, seasonings, etc.), mix up the meat loaf. On waxed paper, press meat loaf into a rectangle, 1/4 to 1/2-inch thick. Make Stove Top stuffing according to package directions. Spread over meat. Sprinkle Mozzarella cheese over stuffing. Using waxed paper to help you, roll into a jellyroll. Place in a 9 x 13-inch pan, sprayed with Pam, seam side down. Pour and spread cream of chicken soup over the top. Cover loosely with foil and bake for about 3 hours at 250° or 1 hour at 350° or until done. The higher heat used, the more likely the top of the loaf could split.
Microwave margarine and marshmallows in large bowl on High for 1 minute, or until marshmallows are melted. Add cereal; mix to coat well. Press onto bottom and up sides of greased pie plate or 12 muffin cups. Cool.
Mix everything except cheese together and put in baking dish. Sprinkle cheese on top. Bake at 350° for about 15 minutes or until cheese is bubbly. Serve with corn chips or tortilla chips.
Brown meat, onions and garlic. Add all spices. Add tomatoes. Simmer until ingredients are well done.
Melt margarine; add mustard, onion and poppy seed. Spread on rolls, then add ham. Bake at 325° for 20 minutes. (Cover tightly with foil.)
Brown meat and onions. Add carrots, soup and juice. Simmer about 1 hour.
Brown bacon in large kettle (4 quart). Drain off grease and set bacon aside. In same pan, combine water, bouillon, juice from clams and vegetables. Simmer until vegetables are tender. Add mushroom soup, milk, cheese and mushrooms. Heat (do not bring to simmer) until cheese is melted. Add bacon and season to taste.
Sift together the dry ingredients. Cream the shortening, the 2 sugars and vanilla. Add the egg. Mix together the dry and creamed mixtures and add the nuts, oatmeal and cut-up gumdrops. Make into balls and put on a greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix ingredients together. Marinate flank steak at least one hour in sauce. Broil steak until medium rare. Heat remaining sauce; pour over steak and serve.
Mix Ricotta cheese, eggs, salt, pepper and 1/3 cup grated cheese. Boil lasagna in 4 quarts of salted water to which a tablespoon of oil has been added. (Oil keeps lasagna from sticking.) Cook for 15 minutes, drain and let cool.
Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and almond extract; mix well. Drop by teaspoon onto lightly greased baking sheets. Garnish with candied cherry halves, if desired. Bake at 325° for 20 to 25 minutes, until edges of cookies are golden brown. Remove from baking sheets immediately. Makes about 1 1/2 dozen.
Mix the mayonnaise, lemon juice, shredded cheese and onions. Spread over fish and bake at 300° to 350° for 40 minutes until golden brown. Serve.
Melt margarine in skillet. Brown meat on both sides in the margarine. Sprinkle onion over meat in skillet. Pour undiluted soup over meat and onion and add caraway seed. Cover with skillet lid and simmer for 2 hours over very low heat. Just before serving, add mushrooms, sour cream and wine and stir to mix. Serve over noodles or rice. Serves about 6 to 8.
Steam carrots and cauliflower together in a basket 10 minutes. Add peas and cook 5 minutes more or until vegetables are tender-crisp. Combine cooked vegetables, celery and green onions in a medium bowl. Add tuna, vinegar and oil. Toss, cover and chill before serving. Serves 2.
Preheat oven to 350°. Mix all ingredients together and pour into pie shell. Bake 1 hour.
Cover bottom of casserole dish with rice. Top with steak. Mix water and mushroom soup. Pour over steak and rice. Top with dry onion soup. Bake at 350° for 1 hour in covered casserole.
Bring water, sugar and cornstarch to boil (about 1 minute). Add jello and stir until dissolved. Set pan in ice water to cool; add strawberries and refrigerate. Just before serving, top with Cool Whip.
In blender, cream all of cottage cheese to the consistency of sour cream. Mix gelatin according to package directions for dissolving. Don't add second cup of water. Set gelatin aside to cool. Add sour cream to cottage cheese and mix well. Add gelatin and sweetener (or sugar) and mix. Fold in fruit. Pour in large glass baking dish and put in refrigerator to chill.
Combine the first 4 ingredients in a large bowl. Add eggs and vanilla, stirring until blended. Stir in margarine, coconut and pineapple; pour into pie shell. Bake at 350° for 1 hour, or until set. Cover with aluminum foil after 40 minutes baking to prevent it from getting too brown. Cool on wire rack.
Soak beans overnight. Cook in pressure cooker until tender, not too soft! Puree 1/2 of beans to make a thick liquid. Add puree to remainder of whole beans. Brown onions to taste. Parboil carrots in small chunks. Add the chicken broth and sherry to the beans. Add all seasonings, again to taste. Add carrots and corn to soup stock. Store overnight. The next day, reheat and simmer a bit. Eat!
Heat oven to 350°. In a medium bowl, combine carrots, soup and cheese. Pour into a casserole dish. In a small bowl, combine cornflake crumbs and melted butter. Sprinkle cornflake mixture over carrots. Bake for 25 minutes.
Butter sides of heavy 1-quart saucepan. In it, mix the sugars and sour cream. Stir until sugars melt. Cook to soft ball stage (236°). Add vanilla. Beat until mixture begins to thicken. Add nuts. Stir until well coated. Turn out on greased cookie sheet. Separate into individual pieces. Makes 1 pound.
Mix ingredients thoroughly and store in airtight container. (I keep mine in the freezer. You are going to need a very large container to mix this in.) This can be stored in one large container or several smaller ones. This will keep for a long time.
Mix sugar, syrup, butter and salt. Simmer on stove stirring constantly until it gets a little thick. Remove from heat and add popped corn until coated. Shape into balls and store in air tight container.
In a large bowl mix together the Bisquick and the cocoa powder. Add the milk, oil and honey and beat until well blended. Fold in the crushed Oreo pieces.
In a saucepan, mix sugar, flour, cocoa and 1/2 cup water. Add another cup of water, then add vanilla and a pinch of salt and pour over biscuits.
Beat eggs. Mix sugar and flour. Add eggs. Add milk and melted margarine. Mix well. Pour into 1 unbaked pie shells. Bake at 350° until set.
Combine everything together except 1/2 of noodles and sherry. Pour in greased casserole and pour sherry over mixture. Bake at 325° for 25 minutes. After removing from oven, place other noodles on top. Serves 4.
Take Crisco and onion, saute. Put shredded red cabbage in the pan. Add vinegar, water, sugar, salt and pepper to total 1 cup. Stir in. Cover and let cook slowly until tender. Stir every so often. Cook about 1 hour. Serves 4 to 6.
Dissolve yeast in water in 2 1/2 qt bowl, add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 c. flour until smooth. Cover with cloth and place on rack over bowl of hot water; let rise 15 min.
Cook spaghetti; drain. Combine with other ingredients, saving half of the cheese for top. Put in baking dish; bake in a 400° oven for 30 minutes.
Chill all ingredients. Mix fruit juice and water well. Add ginger ale and soda water. Refrigerate until ready to serve. Place in punch bowl and add sherbet when ready to serve.
Arrange onions in baking dish; melt butter. Add honey and salt. Pour butter mixture over onions. Bake 45 minutes at 425°.
Cream butter and sugar. Add milk and vanilla. Add flour and nuts. Spread in ungreased 9 x 13-inch pan. Bake at 325° for 35 to 40 minutes. Sprinkle with chocolate chips and butterscotch chips; let stand 5 minutes and spread.
Mix yeast into sugar or honey and warm water (100°); set 10 minutes. Add salt and half the flour. Beat 75 strokes. Add eggs and butter. Add remaining flour 1/2 cup at a time. Make dough into nice ball. Butter bowl and place dough face down to coat top, then turn face up and cover tightly. Place in refrigerator for 2 hours, then make into rolls (or roll dough into a 6-inch snake and knot) . Bake in a 400° oven for 10 minutes. Keeps in refrigerator for 4 to 5 days.
Combine dry ingredients and put in plastic bag. Scrub potatoes and cut in wedges. Melt margarine in 9-inch baking dish. Put wet potatoes in bag and shake. Place coated potatoes in dish with butter. Bake at 350° for 1 hour. Serve with sour cream.
Mix thoroughly. Put into a loaf pan. Cover with 2 strips of bacon, if you like that flavor. Pour over all, 1 can of Hunt's tomato sauce. Bake 1 hour at 350°. Serves 6.
Mix flour, sugar and baking powder. Add brandy, orange juice, melted butter and eggs. Mix well. Coat candied fruit, raisins and pecans with flour and add to other ingredients. Add more orange juice if the mixture is too stiff. Add flaked coconut. Coat mold with butter and flour. Bake at 275° for 3 hours or until done. After removing from pan, coat generously with brandy. Cut an apple in rings and place on top of cake after cooled. Wrap in cheesecloth and then in foil. Put in refrigerator. The apples will keep the cake moist, but they must be changed every 3 days. People who do not like fruitcake generally like this one very much. Serves 20.
Mix all ingredients together in casserole dish. Bake in 375° oven for 50 minutes.
Flake salmon. In a bowl, blend together eggs, sour cream, mayo and reserved salmon liquid. Stir in salmon, onion and cheese. Spoon filling into crust. Bake in a 325° oven for 45 minutes or until firm.
Tear lettuce into bite size pieces in a 9 x 12-inch glass dish. Layer next 5 ingredients in order given. Spread mayonnaise over all evenly. Sprinkle sugar over mayonnaise. Garnish with cheese and bacon. Chill 8 to 12 hours.
Combine chuck, onions, tomatoes, Worcestershire sauce and salt. Pat into 1-inch layer in a 3-quart casserole. On top, place in layers, potatoes, flour, corn, limas and then green pepper. Bake, covered, for 45 minutes; then sprinkle with cheese. Bake, uncovered, for 30 minutes longer, or until vegetables are tender. Makes 8 servings.
Combine. Bake 30 minutes at 350°. Sprinkle with powdered sugar.
Melt butter in a shallow pan. Spread pecans evenly in one layer. Bake at 350° for 30 minutes or just until nuts begin to brown. Do not overcook! Stir several times during baking. Mix remaining ingredients and pour over toasted pecans. Mix well. Spread on paper towels to cool. Store in jars with tight fitting lids.