HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Generously grease and flour Bundt cake pan. In bowl, beat butter, sugar and vanilla until well blended. Add eggs; beat well. Stir together the flour, 1 teaspoon baking soda and salt. Add alternately to butter mixture with buttermilk. Pour 4 cups batter into prepared pan. In remaining batter, stir in topping and remaining 1/4 teaspoon baking soda. Spoon over vanilla batter. Sprinkle chocolate chips over surface. Bake for 50 minutes, or until done. Cool 10 minutes; remove from pan. Glaze with Chocolate Drizzle. Makes 12 to 16 servings.
Saute veggies in oleo. Mix in rice and corn. Season to taste. Add 1/2 of cheese. Mix and pour into casserole. Cover with remaining grated cheese. Bake at 350° for 45 minutes.
Thaw broccoli and chicken, drain well. Drain pineapple juice, Reserve juice.
Chop nuts very fine. Stuff each date with nuts. Roll in confectioners sugar.
Grease foil and lay in 11 x 15-inch jelly roll pan. Mix all ingredients, except nuts, together in medium bowl. Pour onto greased foil. Sprinkle with nuts. Bake at 375° for 15 minutes. When done, turn out onto dish towel, sprinkled with powdered sugar. Roll up as into jelly roll. Refrigerate for 30 minutes. Unroll and remove foil. Spread with filling and roll up again.
Stir dry ingredients; gradually add water. Stir several times a day for 3 days.
Slice 4 lemons thinly and set aside. Roll each of the remaining lemons, unpeeled against the countertop with the palm of your hand to release their juices. Slice each lemon in half and squeeze juice into a large pitcher. Add water and SUGAH; stir until SUGAH is dissolved. Add sliced lemons. Pour lemonade into tall glasses full of ice, and enjoy!
Place blackberries in the bottom of a 9 inch square pan. Combine flour, 1/2 cup sugar, baking powder, melted butter, milk, and vanilla. Pour over fruit. Combine sugar and water and pour over flour mixture. Bake in 350 degrees oven for about 45 minutes. Canned or frozen fruit may be used.
Brown chopped bell pepper and onions with ground beef. Drain. Add taco seasoning plus water required on package. Simmer and add 1/2 cup taco sauce. Spray oblong pan with Pam. Spread refried beans in pan. Add meat mixture. Spread chopped jalapeno peppers if desired on top. Spread the remaining bottle of taco sauce on top. Sprinkle with cheese. Bake at 350° for about 30 minutes. Serve with sour cream and chips.
Brown and drain beef. Stir in tomato paste, onion and seasonings. (Mixture will be thick.) Cook over low heat for 5 minutes, stirring often. Place biscuits in greased muffin tin, pressing to cover bottom and up sides. Spoon about 1/4 cup of meat mixture into biscuit lined cups and sprinkle with cheese. Bake at 400° for 12 minutes or until golden brown. Makes 10 servings for teens and adults, an easy recipe. Serve with a salad for a main dish meal.
Use lemon juice and grate 1/2 of peel. Beat together lemon peel, sugar, oleo and flour. Add egg yolks. Slowly add milk. Beat egg whites stiff, then fold in. Bake at 350° for 30 to 40 minutes.
In pitcher, mix lemonade flavor soft drink mix and nutmeg; stir in remaining ingredients. Chill. Serve in ice filled glasses and garnish, if desired, with lemon slices. Makes 6 to 8 servings.
Wash apples; cut out bad spots but do not peel or remove seeds. This adds flavor and color. Cut in quarters and cook until very soft. Run through sieve to make applesauce. (Sauce may be stored in refrigerator several days.)
Boil potatoes until done; cool. Slice and place in casserole dish. Saute onion and bell pepper in oleo. Add cheese, Ro-Tel tomatoes and mushrooms. Pour over potatoes. Bake in oven until bubbly.
Make the instant milk, adding the extra powder. Add the evaporated milk. Heat until almost boiling. Let it cool to lukewarm in a casserole dish. Add the yogurt and cover. Wrap in aluminum foil and a towel. Put in the unheated oven for 24 hours. Add vanilla, honey, fruit, etc., for flavoring. Serves 4.
Mix ahead all but the ginger ale and let cool. May be made ahead and refrigerated. When ready to serve, add 1 quart of ginger ale.
Mix the syrup and water together. Stir over medium heat until the sugar dissolves. Cook until a small amount dropped into cold water threads to a hard crack stage. Have ready the stiffly beaten egg whites. Pour syrup very slowly into egg whites; continue beating, using a large spoon until mixture holds its shape. Add the vanilla and nuts. Drop by teaspoon onto wax paper.
Cream together the oleo, cream cheese and sugar. Blend eggs and vanilla. Sift together the flour, baking powder and soda. Add creamed mixture to eggs and vanilla. Add sifted mixture alternately with milk to creamed mixture, beating until smooth. Put into a greased and floured 10-inch pie pan or a 9 x 13-inch pan.
Brown hamburger, green pepper and onion until tender. Mix in soup. Heat through; stir in sour cream and Worcestershire sauce and heat through. Serve over noodles, rice or mashed potatoes.
Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 325° for 20 minutes minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks. Makes 3 dozen.
Put in buttered casserole dish. Place pan in hot water. Bake in oven for 30 to 40 minutes at 350°.
Mix together the sugar, cocoa, eggs and vanilla until it is smooth. Add 3/4 cup flour. Melt 1 stick of butter in the 9-inch pan that you are to bake brownies in, then pour the butter	in with the other ingredients. Mix and pour batter into buttered pan. Bake 30 minutes at 350°.
*Note: To toast flour, preheat oven to very hot (500°). Line small cookie sheet with foil, turning up foil edges. Spread flour in thin layer over foil. Bake for 8 to 10 minutes, stirring occasionally, until light brown. Cool.
Mix all ingredients except vinegar and Worcestershire sauce and bring to a boil. Add vinegar and Worcestershire sauce and pour over chicken or other meat. Bake 1 hour in a covered pan at 300°; uncover and cook another hour.
Cook carrots in boiling water to cover in large saucepan until tender-crisp, stirring occasionally; drain. Place in large bowl. Cool. Add onion, green pepper and sliced water chestnuts; mix well. Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and black pepper in saucepan; mix well. Bring just to the boiling point, stirring constantly. Pour over vegetables. Marinate, covered, in refrigerator for 12 hours or longer. Drain before serving. Makes 6 servings.
Preheat oven to 350°. Mix together until zucchini is evenly coated; pour into greased pie plate and bake for 30 minutes or until golden.
Mix together mushroom soup, celery soup and milk. Add rice and stir well. Pour into greased (9 x 13-inch) baking dish. Lay chicken pieces in dish and sprinkle dry onion soup over the top. Cover tightly with foil. Bake at 350° for 2 1/2 hours in electric oven or 325° for 2 hours in gas oven.
Mix ingredients together in order given. Drop on greased cookie sheet. Bake at 450° for 10 minutes or until golden brown. Makes 12 scones.
Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, soda and spices. Add raisins. Spread on greased and floured sheet cake pan. Bake at 350° for 25 to 30 minutes. Let cool and frost.
Grease an 8 x 8 or 9 x 9-inch pan. Mix cocoa and confectioners sugar. Place butter on top of cocoa/sugar mixture. Also add milk; do not mix. Cook in microwave dish 2 minutes on High. Remove. Add vanilla. Beat with mixer until smooth. Add nuts. Pour in a greased pan. Refrigerate until firm.
Melt butter; add flour, salt and pepper. Make a smooth paste. Drain juice from asparagus and add enough milk to make 2 cups liquid. Add to paste and stir on medium heat until thickened. Do not scorch. Add chopped pimentos.
Mix all ingredients together and pour in large baking dish. Sprinkle herb stuffing mix on top. Bake at 350° until real bubbly.
In a saucepan, saute onions, carrots and green pepper in butter. Add broth and water. Bring to a boil. Stir in lentils and pepper. Cover and simmer 25 minutes. Add rice and stir well. Cover and simmer an additional 20 minutes until rice is tender. Add canned tomatoes and heat through until liquid is absorbed.
Cut bread diagonally one way, then turn and cut diagonally the other way. Place on enough heavy foil to cover completely. Melt butter, poppy seed, salt, mustard, garlic salt and onion. Stuff cheese and mushrooms into slits. Drizzle butter mixture over top. Wrap in foil. Bake 1/2 hour at 350°. A little longer won't hurt. Great appetizer or side dish! Can be frozen and baked when needed.
Make pudding by directions on box. Let sit 5 minutes. Stir in Cool Whip and 1/2 of crushed cookies. Place 1 tablespoon cookies into the cups. Fill cups 3/4 full with pudding mixture; top with remaining cookies. Refrigerate 1 hour.
Soak prunes 1/2 hour in sherry or soy sauce. Saute vegetables in butter (or margarine) until tender-crisp. Add prunes and basil. Season to taste. Add mint. Serve with rice. Serves 4.
Soften gelatine in cold water; add boiling water and stir until dissolved. Add sugar, lemon juice and pineapple. Chill until partially set. Fold half the Cool Whip into the gelatine mixture. Tear up the angel food cake in small pieces (not crumbs).
Grease 8 x 8 x 2-inch pan. Mix thoroughly. Pour into pan and bake at 325° for 30 minutes. One-half cup nuts may be added if desired.
Cream butter, sugar and brown sugar together. To this mixture, add eggs and vanilla. Place small amounts of oatmeal in blender and mix until it turns into a powder. Mix together flour, oatmeal, salt, baking powder and baking soda. Now mix the first mixture with the second mixture. Add chocolate chips, Hershey bar and chopped nuts.
In a 1-quart saucepan, saute garlic in butter only until garlic is tender. Add 1/4 cup water, catsup and rest of ingredients. Continue slowly heating until boiling point. Reduce heat; cover and simmer for 10 minutes. Good on chicken, pork and beef ribs.
Pour boiling water over oats. Let stand 2 minutes. Cream sugar and margarine. Add eggs, oatmeal, flour and spices. Bake at 350° in a 9 x 13-inch pan for 30 to 35 minutes.
Combine apples, celery and raisins. Combine mayonnaise, sugar, salt and pepper. Stir well. Pour over apple mixture. Toss gently. Serves 4 to 6.
Sift together sugar, flour, soda and cinnamon; set aside. In a saucepan, combine water, margarine, oil and cocoa. Bring to a boil and pour over dry ingredients, mixing well. Combine buttermilk, eggs and vanilla and add to batter. Pour batter into a greased and floured 13 x 9 x 2-inch pan and bake at 400° for 20 minutes. Start icing about 5 minutes before cake is done and frost in pan.
Preheat oven to 375°. In a small bowl, mix flour, baking soda and salt. In a large bowl, beat oleo, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips and nuts. Drop by spoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes. Makes 5 dozen.
Dissolve gelatin in hot water. Pour juice off canned fruit and add water to make 2 cups of cold juice. Add to gelatin mixture and set aside.
Preheat oven to 350°. Brown ground beef and drain. Add spaghetti sauce and let simmer. Spray pan with Pam nonstick cooking spray. Put one can of crescent rolls in bottom of pan and brown. Now add a layer of meat and two cheeses until all gone. Put other can of rolls on top and cook until rolls are done. Serve hot with your favorite salad.
In olive oil saute onion, garlic, green pepper, basil, oregano, bay leaves and salt. When onions are soft, add tomato puree, tomato paste, chopped tomatoes and 1/4 teaspoon black pepper. Reduce heat and simmer for 45 minutes. Add mushrooms, parsley, salt and pepper. Mix Ricotta cheese, eggs, salt, pepper, spinach, nutmeg and wheat germ to make the filling. You don't have to cook the noodles. Spread a little of the sauce in a 13 x 9-inch pan. Place a layer of noodles next and then 1/2 of the filling. Next add in a layer 1/2 of the rest of the sauce. Layer the remaining ingredients in this order: 1/2 of the Mozzarella cheese, noodles, remaining filling, a little sauce, the rest of the Mozzarella cheese, another layer of noodles and the last bit of sauce. Sprinkle with Parmesan cheese. Cover with foil. Bake at 375° for 45 minutes.
Place half of potatoes in greased 1 1/2-quart casserole. Sprinkle half of onion and parsley over potatoes. Melt margarine in 1-quart saucepan. Add flour, salt and pepper; blend. Add milk. Stir constantly and bring almost to the boiling point. Remove from heat. Pour half of mixture over ingredients in casserole. Repeat with remaining ingredients and sauce. Bake in 350° oven for 1 hour.
Dissolve gelatin with cola at room temperature. Melt cream cheese with cherry juice. Stir constantly to help dissolve the cheese. Add cheese mixture to gelatin. Add pecans, cherries and pineapple. Mix well and place in mold or flat container. Let chill 24 hours.
Mix ingredients. Put on biscuit. Wrap in foil and heat 20 minutes at 350°. Freezes well.
Cook ground chuck, bell pepper, celery and onions. Drain off grease. Add remaining ingredients except cheese. Simmer for 2 to 3 hours. The last 30 minutes, add 1 cup grated cheese.
Be careful in your selection. Do not choose too young. When selected, give your entire thoughts to preparation for domestic use. Some wives insist upon keeping them in a pickle, others are constantly getting them into hot water. This may make them sour, hard, and sometimes bitter; even poor varieties may be sweet, tender and good, by garnishing them with patience, well-sweetened with love, and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with a steady fire of domestic devotion and serve with peaches and cream. Thus prepared, they will keep for years.
In a bowl, mix the flour, sugar, butter and salt with a fork until mixture resembles coarse crumbs. Remove 1/2 cup. Mix in the cinnamon and reserve for topping. Stir baking powder into remaining crumb mixture. Whisk egg with pineapple and its juice. Mix into crumb mixture with baking powder. Turn into a lightly buttered 1 to 1 1/2-quart round casserole or souffle dish. Top with the crumb mixture. Bake at 350° for 40 to 45 minutes or until center is set but not dry. Garnish with crushed pineapple and mint sprigs. Serve warm, spooned into dessert dishes. Pass the cream at the table.
Combine cream cheese and pimento; stir well. Add mayonnaise and remaining ingredients. Stir well. Cover and chill. Makes 3 1/2 cups. You may add 3 or 4 dashes of hot pepper sauce, if you like, and mix well for hotness.
Add enough milk to the first 4 ingredients to have it pour like cake mix consistency. Cut rhubarb up and make a 2-inch layer in bottom of 9 x 13-inch pan. Sweeten rhubarb to your taste. Sprinkle in 1/2 package of strawberry gelatin, then pour the batter over rhubarb. Bake at 350° until done.
Layer No. 1: Melt margarine and mix with flour and nuts; press into a 9 x 13-inch pan and bake at 350° for 20 minutes.
Mix butter, brown sugar, flour and nuts. Make as crust and put in large cake pan. Bake 15 minutes or less at 350°; cool. Crumble up into crumbs and leave on bottom of cake pan. Place thawed strawberries, unbeaten egg whites, white sugar and lemon juice. Beat 20 minutes with electric mixer at high speed. Fold in 1 cup cream, whipped. Put on top of crumbled crust and freeze. Serves 10 to 12.
Cook sugar, Karo syrup, water and peanuts until brown and peanuts pop. Take off stove. Put in butter, soda and vanilla. Stir vigorously. Pour into three buttered pie pans. Cool and break.
Mix together egg, shortening, milk and syrup. Sift dry ingredients together and add to first mixture. Stir well and bake in moderate oven for 30 minutes.
Combine all ingredients and turn in buttered, covered 3-quart casserole dish. Bake at 350° for 1 hour and 10 minutes.
Beat sugar, Karo and eggs. Add vanilla and melted margarine; beat well. Add pecans. Bake in unbaked pie shell 40 to 50 minutes at 350°.
Soften cream cheese. Add marshmallow cream and flavoring. Great for: melon balls, pineapple, apples and grapes.
Heat oven to 375°. Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to butter mixture, mixing well. Stir in oats, coconut and chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for chewy cookies or 10 to 11 minutes for crisp cookies. Cool on wire rack. Makes 4 1/2 dozen.
Mix thoroughly and keep in a tight container. If it is to be kept a long time, it is best to keep it in the refrigerator, otherwise it will taste old.
Preheat oven to 450°. Cut off ends of bread. Spread each piece of bread with some soup. Slice each piece of bread in thirds. Place 1/2 piece of bacon on bread, roll up and place a toothpick in to hold. Place on a baking dish, standing on end. Bake 5 minutes or until bacon cooks and bread looks toasted. Serve hot.
Mix all together. Pour into greased and floured pan. Bake in a 300° oven for 1 to 1 1/2 hours. (I place a pan of water on lower oven rack to keep moisture in bread.)
Mix all ingredients and pour over ice float fruit. Yields 24 to 30 cups.
Mix and stir sugar, oleo, syrup and cinnamon. Mix and stir over low heat. Boil 5 minutes. Remove from heat; add soda and vanilla. Pour over popcorn, then bake at 250° for 1 hour. Stir every 15 minutes.
In mixing bowl, combine all ingredients, then place in casserole dish. Bake in oven at 350 F 30-40 minutes or until done.
Mix pretzels, margarine and sugar. Pat into 9 x 13-inch pan. Bake 10 minutes at 350°. Cool. Mix cream cheese and sugar well. Fold in Cool Whip and spread over crust. Dissolve Jell-O in 2 cups boiling water. When partially set, add thawed strawberries and pineapple. Spread over cream cheese. Refrigerate until firm, about 2 to 3 hours.
Mix pie filling and pineapple in square glass microwave cake pan. Sprinkle cake mix evenly over top. Sprinkle with pecans. Microwave on High for 15 minutes, stirring at least once.
In crock-pot place whole, cleaned, skin on potatoes in pot. Cook until potato comes off fork easily. When finished cooking, add butter and evaporated milk to potatoes. With an electric blender or mixer, mix well. Add remaining ingredients and mix well.
Place 6 slices of bread in bottom of 9 x 13-inch pan, which has been greased. Cover bread with slices of cheese, spread with crabmeat, and sprinkle with onion. Beat eggs, milk, salt and pepper. Lay other 6 slices of bread on top of crabmeat, etc. (like a sandwich). Pour egg and milk mixture over all. Make sure bread is moistened. Chill in refrigerator for 2 hours or more. Bake in 350° oven for 30 minutes until browned and puffy.
Bring milk, 6 tablespoons of the butter and the sugar to a boil together in a medium-size saucepan. Remove from heat. Pour into a large mixing bowl and let cool to lukewarm (105° to 115°). Stir yeast into the milk mixture and let stand for 10 minutes. Beat 3 of the eggs well in a small bowl and stir them and the salt into the milk-and-yeast mixture. Stir in 5 cups of the flour, one cup at a time, until you achieve a sticky dough.
Mix all ingredients in blender. Can put in refrigerator overnight. Batter will be thicker and smoother.
Gently mix all ingredients in medium bowl so fruit is well coated with orange juice (to prevent darkening). Chill. Makes 4 cups or 8 servings.
On a large piece of heavy-duty foil, pour 1 can of soup in the middle; place the roast on top of it. Pour the second can of soup over the roast then the dry soup mix and A. 1. sauce. Put the potatoes, carrots, onions and parsnips around the edge of the roast. Bring the foil up and seal all edges tightly about 6-inches above the roast to form a little tent and no moisture will escape. Bake at 350° for 3 to 4 hours. This roast can also be done on a grill. Also makes its own gravy. Serves 4 to 6. Just toss a salad and enjoy!!
Take milk and eggs; get warm (do not boil). Mix in other ingredients plus vanilla, to toasted coconut, as much as you like. Cook until thick. Put in a baked pie shell. Cover with meringue and sprinkle with more coconut. Put back in oven until golden.
Place popcorn in very large container. In saucepan mix syrup, sugar and margarine. Bring to boil on medium heat. Boil for 5 minutes, stirring constantly. Remove from heat; add vanilla and baking soda. Begin to slowly pour mixture over popcorn, stirring until all the popcorn is well coated. Spread popcorn in 2 buttered 9 x 13-inch baking pan. Bake in preheated oven at 250° for 30 minutes, stirring popcorn at least once. Let cool and break apart. Delicious.
In a large bowl, beat butter and sugar together until light and fluffy. Add flour and nuts, a little at a time, while beating. Form 1-inch balls. Place on cookie sheet. Bake at 350° for 15 minutes. While a little warm, dust with confectioners sugar.
Pop a dishpan full of popcorn. Separate corn to remove all unpopped corn. Mix sugar, milk and cocoa. Cook to soft ball stage. Pour over popcorn, cool and eat.
Sprinkle rice evenly in 2 quart casserole dish and sprinkle a little garlic salt on top. Lay chicken on rice. Mix soup and water and pour over chicken. Cover with foil. Bake 1-1/2 hours at 325°.
In large bowl combine sauce mix, gravy mix, onion salt and a dash of pepper. Gradually stir in 1 cup water and milk. Cook, uncovered, at Cook for 5 to 6 minutes, stirring after each minute. Stir in peas, chicken, mushrooms and pimentos. Cook, uncovered, at Cook, for 5 minutes, stirring twice. Serve over noodles. makes 6 servings. Total cooking time: 10 minutes.
In blender or food processor, puree bell peppers. In large saucepan, melt butter. Stir in flour; then stir in half-and-half and chicken broth. Cook stirring constantly until mixture thickens and bubbles. Stir in bell pepper puree, salt, pepper, and hot pepper sauce. Simmer and serve. Serves 4.
Combine rice, apples, cabbage and carrots; set aside. Blend remaining ingredients and pour over slaw. Toss and chill until ready to serve.
Gently mix together in a very large bowl the potatoes, cheese and onion. Shake mayonnaise and milk in a jar. Gradually pour mayonnaise/milk mixture over potato/cheese mixture and toss gently, adding salt and pepper to taste. Spread in a large (at least 9 x 13-inch) baking dish and top with crumbled bacon and sliced olives. Can be made a day ahead and stored in the refrigerator. Bake 1 hour at 325°. These are also great as leftovers.
Roll chicken in salt, pepper and flour and dip in margarine. Bake 15 minutes at 350°. Turn over and bake an additional 15 minutes. Add canned milk, water and cream of chicken soup. Pour over chicken and bake an additional 30 to 45 minutes.
1. Heat Oven to 350°. Coat 2 baking sheets with cooking spray. In medium-size bowl, combine flour, baking soda and salt. In large bowl with electric mixer on medium speed, beat together sugar and butter until smooth and creamy, about 1 minute. Beat in egg until well combined. On low speed, alternately beat in flour mixture and the buttermilk, ending with flour mixture; beat until smooth.
Preheat oven to 350°. Cream margarine and brown sugar together. Add eggs and buttermilk. Sift flour and add to baking powder, salt, cinnamon and cloves. Beat into creamed mixture. Fold in jam and nuts. Grease and flour 9-inch tube pan. Bake 50 to 60 minutes.
In saucepan, cook onion in hot oil until tender but not brown. Stir in chicken broth, rice, tomato puree, salt and pepper. Bring to boiling. Reduce heat, cover and simmer for 25 minutes. Stir in frozen peas; simmer 5 minutes longer. Makes 4 servings.
Place chocolate chips and shortening in a glass measuring cup. Microwave for 1 1/2 to 3 minutes, or until chips are shiny and soft; then stir until smooth. Place nuts or candy sprinkles on a shallow plate. Insert toothpick in top of each marshmallow. Dip marshmallow in chocolate to cover completely. Roll in nuts or sprinkles about 3/4 of the way up the sides. Set on wax paper and let set until firm. Repeat until all have been dipped. Makes 48 to 50.