HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter and sugar. Add 4 beaten egg yolks (save the whites). Add poppy seed. Add or mix in baking soda and sour cream. Add flour and vanilla. (Use mixer for all of this.) Fold in 4 stiffly beaten egg whites. Bake 1 hour at 350° in greased loaf pan. Will make 2 loaves. Should be baked together.
In a skillet, cook beef over medium heat until no longer pink. Drain and set aside.
Melt oleo in water. Add flour. Add eggs, beating as each one is added, until dough sticks together. Make 2 strips on cooking sheet. Bake at 375° for 25 to 35 minutes.
Grease and flour 10-inch tube pan or Bundt pan. Combine cake mix, pudding mix, eggs, water, oil and rum in large bowl. Beat at medium speed 2 minutes, stir in nuts. Pour into pan. Bake 1 hour at 325°. Cool in pan 15 minutes. Remove cake from pan to plate. Prick with cake tester or fork, and drizzle glaze over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.
Combine broccoli, cheese, bacon, and onion. Set aside. Mix salad dressing, vinegar, and sugar until well blended. Add mixtures together and serve!
Beat eggs, sugar, flour, oil, soda, salt, vanilla and cinnamon. Fold in bananas, crushed pineapple and nuts. Bake in greased Bundt pan at 350° for 1 hour.
Measure rice, salt and oleo into 2-quart casserole (1 round preferred). Stir in hot water. Cover. Microwave at High 5 minutes then change to 50% power for 11 to 15 minutes. Stir, then let stand, covered, 2 to 4 minutes.
Prepare filling by beating softened cheeses with egg and seasonings. Roll out puff pastry in a cookie sheet up to the edges. Lay half of perch fillets in center. Put filling on top. Lay the rest of the perch over filling. Bring pastry up around fish and pinch closed. Trim extra and use to "decorate" like a fish. Use water to attach scales, fins, tail.
Place cream cheese, salami and horseradish in a blender or food processor; cover and process until smooth. Spread over ham slices. Remove stems and ends of okra pickles. Place two or three okra pickles or one dill pickle down the center of each ham slice. Roll up tightly and wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1-inch slices. Yields 3 1/2 dozen.
Brown hamburger meat and sausage. Drain fat. Combine all ingredients in a crock-pot. Cook until cheese melts. Serve over chips.
Beat eggs and sugar until thick. Add corn syrup, nuts and vanilla. Pour in pie shell. Bake at 300° for 1 hour or until toothpick inserted in center comes out clean.
Spread meat flat; mix remaining ingredients except oil and sauce. Put a bit of stuffing in the center of each piece of meat. Roll up and secure with wooden toothpicks or cotton thread. Heat oil; saute each roll-up until brown. Place roll-ups in crock-pot; add sauce. Cook on low for 4 hours or until meat is tender. Remove toothpicks. Serve over rice or hot buttered noodles.
With electric mixer, beat butter, peanut butter and sugar. Add salt and soda. Continue mixing and add eggs. Gradually add flour and vanilla. Spoon onto greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Bring to a rolling boil. Beat 3 egg whites stiff. Pour syrup over egg whites. Add 1 teaspoon vanilla. Beat until cooled.
One hour before: Combine all ingredients except peas and pasta. Refrigerate 1 hour. (Combined refrigerated ingredients are uncooked.) Cook pasta and prepare peas according to package. Combine cooked pasta and peas; toss with refrigerated mixture. Serve warm or cold. (Add more oil and water if a more liquid base is desired.)
Mix egg, milk, sugar and vanilla, then add flour, salt, baking powder and cinnamon. Add apple pieces, raisins and nuts. Bake for 45 minutes at 350° in an 8-inch square pan.
Combine all ingredients and bake 45 minutes to 1 hour in 325° oven. Makes one pie.
Melt 1 stick margarine and combine with milk, eggs, sugar, salt and yeast that has dissolved in warm water. Using electric mixer, beat in 2 cups flour, stir in remaining flour by hand. Cover and refrigerate overnight. The next day, on a floured board, roll out dough. Knead and place in a well-greased loaf pan or muffin pan for rolls. Let rise now for 2 hours. Brush tops with remaining stick of butter. Bake at 400° for 20 to 30 minutes until golden brown.
Mix together. Roll out and let dry for approximately 1/2 hour. Roll up and cut. Spread strips to dry.
Combine sugar, butter and milk; bring to a full rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly. Remove; stir in chocolate chips until melted. Add Marshmallow Creme and blend. Add nuts. Put in buttered dish. Cool and cut.
Sweeten apples as for pie; place in a large pie pan. Mix flour, sugar, baking powder, salt and egg with a fork; sprinkle on top of apples. Over this pour 1/3 cup melted shortening or salad oil. Sprinkle with cinnamon. Bake until apples are done and crust is brown.
While noodles are hot, add the sour cream, cream cheese and Velveeta. Combine the remaining ingredients. Layer meat mixture, noodle mixture and grated cheese in greased casserole. Bake at 350° for 25 minutes.
Combine all ingredients, stirring well. Use sauce to baste chicken or lamb when grilling. I find it is better to let sauce simmer for about 30 minutes before using. Yields 2 1/2 cups.
Put in pie crust and bake at 400° for 15 minutes, then turn oven temperature down to 350° and bake for 30 to 35 minutes, until done.
Mix and place in crust. Top with crust. Score top. Bake at 425° for 50 minutes. Sprinkle top with sugar before cooking. Eat plain or with ice cream.
Mix together and let stand for awhile to form juice. Bring to a boil and cook 15 minutes or until rhubarb is done. Turn to low heat and add 3 ounce package of strawberry or raspberry gelatin. Stir to dissolve. Pour in warm sterilized jars and seal. Store in cool place.
In a skillet, melt butter over medium heat. Brown chicken on both sides. Add onion and garlic, cook about 5 minutes. In a small bowl combine flour and seasonings. Stir in broth until smooth; pour over chicken. Cover and simmer for 15 minutes. Add potatoes and water; heat through. Sprinkle with parsley and serve. Makes 4 servings.
Melt margarine in an 8 x 11-inch pan. Mix together soups, milk and rice and pour mixture in pan. Top with chicken breasts and sprinkle dry soup mix over top. Cover with foil and bake 2 1/2 hours at 350°. Do not peek!
Cook and drain noodles. Brown ground beef. Make sauce of ground beef, cottage cheese, Parmesan cheese, oregano, egg, salt, pepper and Ragu.
Cut cabbage into chunks, cook and drain. Melt 1 stick butter; put milk and dry ingredients in blender and mix well. Add to butter and stir until blended. Add chunks of cheese and melt cheese. Pour mixture over cabbage. Melt another stick of butter and tear 4 slices of bread into crumbs; add to butter and put on top of casserole. Bake at 350° for 45 minutes.
Mix all ingredients thoroughly. Makes 1/4 cup of seasoning. You can make as much as you like and store in airtight container.
Place quail breast in pan of water and boil for 10 minutes. Drain and arrange breasts in baking dish. Make gravy from one can of cream of mushroom soup, 1/2 cup water and diced apple. In a small saucepan, cook over medium heat, stirring constantly. Remove from heat when it begins to boil. Pour over quail breasts. Salt and pepper to taste. Cover and bake at 350° for 45 minutes.
Saute in a large pan: margarine, onion and celery. Add water and lentils, cook 20 minutes. Add tomatoes, barley, salt, pepper, rosemary and garlic salt; simmer 45 to 60 minutes, until barley is tender. Add carrots. Cook five minutes and serve. Serves 4.
Stir together drained cottage cheese, shredded carrots, chopped green pepper or celery and chives in a small bowl. Stir in yogurt. Spread bread slices with mustard. Top with spinach leaves. Spoon cottage cheese mixture onto bread slices. Top with tomato slices. Makes 4 servings.
Preheat oven to 350°. Mix all ingredients together except crumbs and paprika. Pack into casserole. Sprinkle top with crumbs and paprika. Bake 1 hour. Serves 12.
Cream butter, sugar, egg and vanilla. Mix dry ingredients. Add nuts and other ingredients. Bake at 350° for 10 to 15 minutes.
Dissolve yeast in water and set aside. Cream shortening, sugar and salt until smooth. Add tomato juice and mix well. Cool to lukewarm. Add to yeast, stir well. Gradually add half the flour, beating well. Add the remainder of the flour, mix well. Turn dough out on lightly floured board and knead 5 minutes. Place into greased bowl. Cover with clean cloth, let rise in warm place for 2 hours. Turn dough out on lightly floured board. Shape into 1 large or 2 small loaves. Place in greased loaf pan and brush top with melted butter. Cover and let rise until doubled. Bake at 400° for 15 minutes. Then lower heat and bake at 375° for 45 minutes.
Cook first 4 ingredients over medium heat in a large pot to 210° on thermometer. Add oleo and pecans. Cook over medium heat to 230°. Remove from heat; add vanilla. Stir until no gloss shows and is cooled. Add quickly, by spoonful, to wax paper, on work surface.
Let rhubarb and sugar stand overnight in refrigerator. Then boil 20 minutes (no more). Take off heat and add Jell-O. Stir just to dissolve, then pour into jelly jars.
Cream the butter, shortening and sugar. Add eggs, one at a time, beating well after each. Add dry ingredients, milk and vanilla. Beat well. Bake in tube pan at 325° for 1 hour and 50 minutes. Remove from pan and cover with glaze while cake is still hot.
Mix sugar and shortening; add eggs and vanilla. Mix dry ingredients and add to first mixture. Bake in small amounts (approximately 1/2 teaspoon) on ungreased baking sheet for about 20 minutes at 300° until lightly browned.
Bake cake and set aside. Punch holes in cake and pour mixture of pineapple and sugar on top. Mix pudding and pour on top of pineapple topping. Before serving, add sliced bananas on top of pudding. Spread Cool Whip on top of bananas. Sprinkle with pecans.
Wrap tortillas in foil. Heat in 350° oven for 10 to 15 minutes or until softened. For sauce, in a saucepan, cook onion, garlic, coriander and pepper in margarine or butter until onion is tender. Stir flour into sour cream; add onion mixture. Stir in broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat. Stir in 1/2 cup of the cheese.
Mix sour cream and sugar. Heat to 223°, stirring constantly. Add vanilla and nuts. Stir rapidly until mixture has coated nuts and sugared. Spread on trays and separate. Cool. Store in airtight container. Will keep several months.
Brown meat. Add onion. Cook until tender. Stir in remaining ingredients. Simmer over low heat 30 minutes. Spoon over toasted buns.
Combine first 5 ingredients. Add milk, egg and 1/3 cup butter; put in greased and floured small muffin tin. Bake at 350° for 15 minutes. Check, as it doesn't take long at all in the small tins. Remove immediately.
Cook asparagus in boiling water until tender; drain. While asparagus is cooking, make the sauce by combining sour cream, mayonnaise, lemon juice and mustard in small saucepan. Cook over low heat, stirring frequently until thoroughly heated. Pour sauce over hot asparagus or serve separately in bowl and let everyone help themselves. Garnish with chopped pimento if desired. Makes 6 servings.
Place sliced tomatoes in a buttered 9 x 13-inch baking dish. Cover with green onions. Sprinkle with salt, pepper and garlic powder. Sprinkle generously with lemon pepper. Top with grated cheese and crushed crackers. Dot with margarine. Bake, covered, at 400° for 45 minutes. Uncover and bake an additional 10 minutes.
Bake pie crust according to directions and let cool. Cream softened cream cheese and sugar. Layer sliced bananas, cream cheese mixture and pie filling in pie crust. Top with Cool Whip. Chill well.
In medium mixing bowl mix flours, wheat germ, sugar, salt and soda well. Stir in water and butter until smooth dough forms. Divide in half; cover and let stand at least 10 minutes. Place half the dough on lightly oiled 17 x 14-inch baking sheet; flatten into 4-inch square. Roll out on baking sheet to 16 1/2 x 13 1/2-inch rectangle. Cut in 1 1/2-inch squares. Prick all over with fork; brush with water. Sprinkle with coarse salt or table salt to taste. Bake in middle of preheated 400° oven for 7 to 8 minutes or until crisp but not overbrowned. Remove to racks to cool. Repeat with remaining dough. Makes 198. Squares shrink to just over 1-inch after baking.
Sift dry ingredients together. Add buttermilk until consistency that holds its shape but is not dry. Drop by spoonfuls into hot deep fat and fry until brown.
Toss crab, celery and onion in a bowl. Warm soup; add cheese and stir until cheese melts. Add mayonnaise, Tabasco sauce and Worcestershire sauce.
Fry bacon. Combine eggs with remaining ingredients and blend well. Add to bacon and cook. Serve on or off bread.
Blend butter until fluffy. Add sugar gradually. Mix well. Melt chocolate with pinch of salt and vanilla. Add eggs, one at a time. Beat 5 minutes after each egg. Pour into baked pie shell. Spread with Cool Whip. Garnish with nuts. Chill 3 hours before serving.
Boil chicken in salted water until done. Boil broccoli in salted water until tender. Tear chicken into bite size pieces and layer bottom of casserole dish and top with a layer of broccoli; spread 1/2 can of soup over top. Add dash of curry powder. Top with half of cheese. Repeat layers (do not repeat curry powder). Bake at 350° for 30 minutes.
Drain clams. Place all ingredients in a 1-quart casserole. Stir well; insert probe. If you do not have a probe, the cooking time will be about 6 minutes.
Mix in a large bowl cherries, dates and pecans. Sift over that the sugar, flour, baking soda and salt. Mix well. Beat 4 eggs until foamy, add 1 teaspoon vanilla and pour over mixture. Mix well. Grease bottom of tube cake pan, put a paper over bottom and grease again. Pack dough into pan and bake at 300° for 1 hour and 45 minutes.
Beat eggs. Add oil, sugar and vanilla. Beat until foamy. Stir in zucchini and pineapple. In separate bowl, mix flour, soda, salt, baking powder, spices, fruit and nuts until blended. Stir gently into zucchini mixture just until blended. Spoon equally into 2 greased and flour dusted loaf pans. Bake at 350° for 1 hour or until bread pulls away from the side of the pans. Cool in pans for 10 minutes.
Mix all together and form into a loaf. Add water to remainder of soup in can and pour over loaf. Bake about 1-1/2 hours at 325-350°.
Grease and flour 2 loaf pans. Beat eggs until fluffy. Add sugar, oil and zucchini. Sift dry ingredients together and add to mixture. Add vanilla and nuts. Add raisins that have been floured first to keep from sinking to the bottom of pan. Bake in 350° oven for 1 hour. You may substitute bananas for the zucchini.
Layer in a clear, straight-sided bowl (a trifle bowl works well) all ingredients, in any order, with the following exceptions:
Brown the ground beef until crumbly; drain the fat. Add the taco seasoning and the water; blend well. Bring to a boil. Reduce the heat and simmer, uncovered, 15 minutes, stirring occasionally. Spoon the meat filling into the taco shells. Top with shredded lettuce, grated Cheddar cheese and chopped onions and tomatoes.
In a separate pot, place 1/2 cup sugar and cook until it becomes medium brown.
Place cereal, paprika, poultry seasoning, thyme, salt and pepper in a shallow dish, stirring well to combine. Pour Egg Beaters in a shallow bowl or dish. Dip chicken breast halves in Egg Beaters to coat. Dredge in cereal mixture. Place coated chicken in an 11 x 7 x 2-inch baking dish with thickest portions towards outside of dish. Cover with wax paper and microwave at High for 12 minutes or until chicken is done. Rotate dish 1/2 turn every 4 minutes. You can also bake chicken in the oven at 350° for 30 to 35 minutes. Spoon Creamy Gravy evenly over chicken. Serve immediately.
Slice strawberries into baked crust. Cook water, sugar and cornstarch over medium heat, stirring constantly until mixture comes to a boil. Continue to cook over low heat for 2 minutes. Remove from heat; add strawberry gelatin. Stir until dissolved; pour over strawberries. Chill until set. Top with whipped cream.
Line baking sheets with foil. Wash and remove the stems from the mushrooms. Chop and reserve 1/2 cup of the stems. Brush the caps with the butter and place on the trays. In a medium bowl, combine the Parmesan, mushroom stems, garlic salt and cream cheese, blending well. Fill the caps with the mixture. Bake in a 350° oven for 15 minutes. May be frozen. Bake an additional 15 minutes. Makes 80 stuffed mushrooms.
Mix the vinegar and soy sauce together in a shallow baking dish. Dip both sides of the meat in it and let it marinate overnight in the refrigerator, covered. Then follow any beef recipe. If pan-frying, steaks will need a bit more time than three minutes to cook. If the steaks are 1-inch thick, fry over high heat for 3 minutes on each side.
Mix all ingredients and shape into loaf in baking pan. Bake at 350° for 1 hour.
Preheat oven to 400°. In a 2 quart baking dish, place chicken and vegetables. Stir together soup, chicken broth and pepper to taste. Pour over chicken mixture. Combine flour, milk and butter. Stir until smooth. Pour this over top. Bake for 40 to 45 minutes. Let cool about 10 minutes before serving.
Mix shortening, margarine, sugar and eggs. Add dry ingredients and mix well. Shape into balls. Roll in cinnamon-sugar mixture. Bake at 400° for 8 to 10 minutes.
Combine ingredients in a mixing bowl. Stir or whisk until smooth. Keep in a closed container. Use 1/4 cup to equal 1 egg. This freezes well or will keep for a week in the refrigerator. Use in place of whole eggs in any recipe calling for a beaten egg.
Cream the cream cheese with confectioners sugar. Add peanut butter. Fold into Cool Whip. Pour into baked pie shell.
Toss corn, celery, pimiento, green pepper and onion lightly. Mix together cider vinegar, salad oil, sugar, salt and pepper. Pour over vegetables. Marinate several hours in refrigerator.
Beat eggs in medium casserole dish. In small saucepan, heat corn and milk. Stir mixture into egg; add salt, bread and cheese. Mix well. Bake at 325° uncovered for 30 minutes.
Mix and let set 1/2 day until sugar melts. Put into large pot. Cook until juice is thick and water is cooked out. Pour into jars and seal.
In a 1 1/2-quart casserole dish, stir sugar and syrup together. Cook 4 minutes on High. Stir in peanuts. Cook on High for 3 minutes. Add butter and vanilla, blending well. Cook on High for 1 1/2 minutes. Peanuts will be slightly brown and syrup very hot. Add baking soda; gently stir until light and fluffy. Pour mixture onto lightly greased cookie sheet. Let cool 1/2 to 1 hour, then break into pieces and store in airtight container.
Let milk and butter come to boil. Pour into well-beaten sugar, eggs and vanilla. Beat well as you pour into pie shell. Bake 10 minutes at 350°. Turn oven down to 250°. Bake until done.
Combine the first 4 ingredients and bring to a soft boil. Remove from heat and add the oleo and vanilla. Beat until slightly thickened. Add pecans. Beat about 1 minute and drop on wax paper.
Bring water, soy sauce, sherry and onion to boil in skillet; stir in rice. Cover and simmer 20 minutes. Add shrimp, red pepper, pea pods and ginger. Stir. Cover and remove from heat. Let stand until all liquid is absorbed, about 5 minutes.
Cut wings in half; discard tips, or save for use in chicken broth. Rinse; pat dry with paper towels. Pour soy sauce into shallow bowl; set aside. In another shallow bowl, combine remaining ingredients. Dip chicken in soy sauce; roll in seasoned crumbs, coating evenly. Arrange chicken wings, skin side up, in spoke pattern in 9-inch round glass pie plate, placing thickest portions toward outside of plate. Cover with paper towels. Cook on High 7 minutes. Rotate dish one-quarter turn. Cook on High 5 to 7 minutes, or until chicken is tender. Serve hot.
Toss all together. Lay out on paper towels to air dry for 30 to 60 minutes. Will keep for a long time if stored in airtight containers.
Mix eggs, salt and milk in blender. Add flour and mix for another 10 to 15 seconds. (Overmixing will cause bubbles to form in the batter.) Pour batter on crepe maker or in flat pan to make crepes for filling.
Brush sides and bottom of a 13 x 9 x 2-inch baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; brush with butter. Repeat with 5 more sheets of phyllo. (Keep remaining phyllo dough covered with waxed paper to avoid drying out.) In a bowl, combine chicken, bacon, broccoli and cheese; spread evenly over phyllo in baking dish.
Combine all ingredients in a large pot. Bring to a boil; reduce heat to medium and cook 20 minutes, stirring constantly. Put in hot jars and seal.
Cook syrup mixture until a hard ball forms in cold water. Beat eggs until they form a peak. Add nuts, cherries or coconut.
Fold together; pour into a Pyrex dish, 6 x 10 x 2-inches and freeze.
Combine butter or margarine, wine, parsley, herbs and garlic; heat slowly until fat is melted. Let stand 15 minutes. Sprinkle steaks with salt. Place fish on a well-greased broiler pan (or line pan with greased foil); brush with sauce. Broil about 3 inches from heat source, 4 to 6 minutes. Turn carefully; brush with sauce. Broil about 3 inches from heat source, 4 to 6 minutes longer or until fish flakes easily when tested with a fork. Baste steaks with sauce several times while broiling. Makes 6 servings.
Roll into balls and press down lightly with sugared glass on cookie sheet. Bake at 375° for about 10 minutes until lightly browned.
Mix all together in a large pan. Simmer very gently for 45 minutes. Remove from heat and cool. Refrigerate before serving.
Chop broccoli, cauliflower and onion. Add remaining ingredients; toss until well coated.
Pour tomato soup and 1 can water into large pot. Brown meat; salt and pepper to taste. Add meat to soup and let simmer. Cut onion, celery and pepper into small pieces and add to soup and meat. Add ketchup and mustard. Stir well and simmer about 2 hours. Drain beans well and add to mixture. Simmer about 30 minutes and enjoy.
Sprinkle chocolate wafer crumbs in bottom of 7-inch spring-form pan; set aside. In food processor, add cream cheese and next 7 ingredients and mix until smooth. Add egg to food processor and mix until blended. Fold in chocolate morsels.
Finely chop oysters, celery and onions. Combine first 6 ingredients and mix with cheese. Add liquid from can of oysters. Refrigerate 2 1/2 hours. Serve with crackers.
Cook bacon until crisp. Drain. Cook spinach; drain. Beat egg with milk and salt. Stir in the spinach, bacon, bread crumbs, minced onion and 1/2 cup cheese. Pour into greased 1 1/2-quart casserole dish. Sprinkle with additional cheese and paprika. Bake, uncovered, at 350° for 25 minutes.
Mix cake mix, oil, water and eggs. Beat as directions on box instruct. Add frosting and pecans. Beat on low until folded in. Bake in well-greased and floured Bundt pan on top rack of oven. Bake at 350° approximately 55 to 60 minutes. Let cool a few minutes before removing from pan onto wire rack to finish cooling.
Bake pie shell. Blend peanut butter with confectioners sugar until mealy. Sprinkle 2/3 of mixture over baked pe shell (save remaining for top of meringue). Combine 1/2 cup sugar (save half for meringue), flour and salt. Stir in scalded milk. Cook, stirring constantly until thickens. Stir in a few tablespoons of filling into beaten egg yolks. Put back into mixture. Blend in butter and vanilla. Pour into prepared pie shell. Make meringue. Put onto pie. Sprinkle with remaining confectioners sugar/peanut butter mixture. Bake at 350° until lightly browned.
Mix sugar, cornstarch and hot water in a saucepan. Gradually stir in orange juice. Cook over moderate heat, stirring constantly, until mixture thickens. Slowly stir half of mixture into slightly beaten egg yolks, then beat into rest of mixture in saucepot. Boil 1 minute longer, stirring constantly. Remove from heat. Blend in butter, lemon juice and rind. Pour in baked pie shell. Cover with meringue. Bake in a 400° oven for 8 to 10 minutes.