HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into greased and floured pan. Bake at 350° for 40 to 45 minutes in 13 x 9 x 2-inch pan or 30 to 35 minutes if using 2 round layer pans or 55 minutes in tube pan. Bake until toothpick inserted comes out clean. Frost with any vanilla frosting or delicious without frosting.
Beat together buttermilk, eggs and baking soda. In a large bowl, combine flour, sugar, raisins and caraway seed, baking powder and salt. Stir buttermilk mixture into flour mixture.
Combine all ingredients except cheese; mix gently. Place in a greased 2-quart casserole. Bake, uncovered, at 475° for 15 minutes. Reduce heat to 375° and bake for 30 minutes, stirring occasionally. Sprinkle with cheese; bake 15 minutes longer.
Pick and remove bones from salmon. Make a white sauce by mixing butter and flour together and adding one well beaten egg and the milk. Cook until it thickens, stirring often. In a baking dish, arrange alternate layers of salmon and white sauce. Cover the top with rolled cracker crumbs; dot with butter and a few tablespoons of milk. Bake in a hot oven for about 25 minutes.
Trim off leaves of broccoli and remove tough ends of lower stalks. Wash broccoli thoroughly and cut into spears. Cook in a small amount of boiling water for 8 minutes. Drain.
Sift dry ingredients. Cut in Crisco; add milk and yeast (dissolved in warm water). Mix well. Refrigerate until needed. Place biscuits in pan and cook 10 to 15 minutes at 375° (until brown).
Sift flour and sugar together and blend margarine into mixture. Add vanilla and blend the mixture together. Form into small balls and place onto cookie sheet a few inches apart. With the back of a fork, press the balls down making criss-cross pattern. Bake in a preheated oven at 375° for 10 to 15 minutes. Cool on a wire rack.
Beat together the sugar, oil and eggs. Stir in bananas and lemon rind (optional). Sift flour, soda, baking powder and salt. Add to banana mixture. Stir until combined. Fold in nuts. Pour into well-greased loaf pan. Bake 50 to 60 minutes at 325°. Remove from pan and cool on rack.
Cream shortening and sugar. Add eggs and vanilla. Add dry ingredients with milk. Beat well. Pour in large iron skillet and bake at 350° until done. Very good for strawberry shortcake.
In medium saucepan, combine rhubarb, water, sugar and food coloring. Bring to a boil. Reduce heat and simmer for 10 minutes or until rhubarb is tender. Remove from heat. Add gelatin, stirring to dissolve. Add cream cheese cubes and stir until melted. Refrigerate 30 minutes or until mixture begins to thicken. Pour into medium size bowl and fold in whipped cream, strawberries and pecans. Pour into mold or serving container. Cover and refrigerate at least 3 hours. Serves 8 to 10.
Beat eggs for 3 minutes. Add remaining ingredients. Bake on a 15 x 10-inch pan for 10 to 15 minutes at 350°.
Slice peaches in dish. Cut crust off bread. Cut each slice into 3 pieces. Place on top of peaches. Mix sugar, flour, egg and butter; spoon over bread. Bake at 350° for 35 to 40 minutes.
Bring water, sugar and vinegar to a boil. Add beets and boil until beets are hot. Put in jars and seal.
Peel and slice squash. Put layers of squash and onion, butter, salt and pepper. Pour spaghetti sauce over squash. Sprinkle with cheese.
Beat egg whites until fluffy. Add cream of tartar and beat until stiff. Gradually add sugar. Fold in crackers, vanilla and pecans. Pour into buttered pan and bake at 350° for 35 minutes. Cover when cool with Dream Whip, strawberries and coconut.
Select cucumbers about 4 inches long; wash and pack in quart jars. Add 1/2 of the bloom of dill to each jar. Boil remaining ingredients; pour over cucumbers while boiling and seal jars. Store.
Mix well and pour all ingredients into pie shell. Refrigerate or freeze. Sprinkle with chopped nuts and Cool Whip if desired.
Saute mushrooms in chicken fat. Add stock, marjoram, salt and pepper. Cover and let cook 10 minutes. Thicken with flour. Add cream and wine. Cover and let simmer 10 minutes. Stir occasionally to prevent sticking. Remove from heat and place in casserole.
Mix oil, eggs, sugar, zucchini and vanilla well. Add remaining ingredients. Pour into 2 loaf pans. Bake at 350° one hour.
Brown meat. Mix all ingredients except cheese together and place in baking dish. Sprinkle top with grated cheese. Bake at 375° for 30 minutes.
Drain syrup from fruit into 1-quart casserole. Stir in jelly and cornstarch. Microwave at High for 5 to 5 1/2 minutes, or until thickened, stirring 2 times. Stir fruit into hot sauce. Serve over pound cake if desired.
Heat butter in saucepan; add flour and make medium brown roux. Add onions, bell pepper, garlic, celery and tomato sauce. Simmer 5 minutes. Add crawfish fat, water, seasonings, lemon slice and crawfish. Simmer for 30 minutes.
Mix sugar and oil, then add the eggs (beaten) and then flour, baking powder, vanilla, nuts and morsels. Dough will be sticky. Coat hands with flour. Shape into a log shape and place on an ungreased cookie sheet. Bake at 350° for 1/2 hour or until golden brown. Cut into 2-inch slices.
Mix and blend well. Pour into a greased and floured tube pan. Cook 30 minutes at 300°, then lower temperature to 250° or 275° and cook another 30 minutes.
Mix onion, egg, fish and potatoes together. Add seasonings. Shape into small cakes. Coat with flour and fry in butter until brown.
Fry bacon in skillet until crisp. Remove from pan and crumble. Drain off all but 2 tablespoons drippings. Add onion; brown lightly. Stir in cornstarch, salt and dry mustard. Drain beans, reserving 1/2 cup liquid. Stir liquid into skillet and cook, stirring, until mixture starts to boil. Blend in brown sugar and vinegar. Add green beans; heat thoroughly. Turn into serving dish; garnish with egg and crumbled bacon.
Spray cookie sheet with Pam. Mix flour, soda and salt; set aside. Add the rest, except eggs, to large mixing bowl. Mix with wooden spoon, no mixer, until creamy. Add eggs; add flour mixture. Stir in chips. Drop by walnut size pieces on cookie sheet. Bake at 350° for 10 to 11 minutes.
Cream sugar, butter and cream cheese. Add salt and vanilla. Mix well. Add flour and eggs alternately into batter. Pour into greased and floured tube pan. Cook at 325° for 1 1/2 hours.
Mix well and store in refrigerator overnight. (Needs to marinate.) Whirl in blender. Use as dip or dressing for lettuce and tomato salad.
Melt chocolate and butter together in saucepan. Remove from heat. Add milk. Beat eggs well; add to chocolate mix. In a bowl, mix sugar, cornstarch and salt. Pour and mix well with chocolate mixture. Add vanilla. Mix well. Pour in pie shell. Bake at 375° for 45 minutes or until tested done with toothpick.
Peel carrots and cut into long strips or spears. Fill into quart jars along with peppers. Add salt. Fill with vinegar and water according to desired sour taste. Put on tops. Put jars into large boiler or cold packer. Cover with salt and heat until boiling begins. Remove and check for tightness.
Put potatoes, celery and onion in a large pot and cover with water. Bring to a boil over medium heat, then reduce heat and simmer for about 20 minutes or until potatoes are fork-tender. Drain off water. Add creamed corn, corn, evaporated milk, cayenne pepper, and salt, and simmer over low heat for 25 minutes. Serves 6.
Brown ground beef with chopped onion. Add remaining ingredients and bring to a boil. Simmer 30 minutes. Serve with cornbread or chips.
Line a 9-inch pie pan with pastry (or use pie shell). Bake at 400° for 3 minutes. Remove from oven and gently prick with fork. Bake 5 minutes longer. Cool. Cook sausage until browned; drain. Combine eggs, milk and seasonings in a medium mixing bowl; beat lightly. Stir in sausage. Sprinkle 3/4 cup cheese over pastry shell, top with sausage mixture. Sprinkle remaining cheese on top. Bake at 375° for 50 minutes or until set.
Mix together all ingredients. Simmer for about 2 hours. Use as marinade or basting sauce.
*Usually add about 1/8 to 1/4 cup more, because this dough is quite sticky.
Peel potatoes and cut into quarters (lengthwise). Combine flour, cheese, salt and pepper in a Ziploc bag. Moisten potatoes with water. Shake a few at a time in the bag, coating potatoes well with cheese mixture. Melt 1/4 cup margarine in a 13 x 9-inch pan. Place coated potatoes in a single layer. Bake at 375° for about 1 hour, turning once during baking.
Slice cucumbers lengthwise. Pack in jars with dill (lots). Combine remaining ingredients. Heat to boil. Let cool to lukewarm and pour over cukes. Put in cold pack. Add cold water to cover jars. Just bring to boil and remove jars immediately.
Season chicken breasts with salt and garlic powder. Brown chicken breasts in a little cooking oil in skillet. Remove from pan and discard oil. Put back in pan and add orange juice from one orange, about 1/2 cup water, tarragon, bell pepper and celery, orange peel, lemon basil or lemon flavored herb and braise on medium heat until chicken is done, about 30 minutes. Add cornstarch to 1/4 cup water and blend. Add this to skillet and thicken sauce. Serves 4.
Shred both cabbages or cut up fine with knife. Thin slice red onion and green pepper. Feather carrots with vegetable peeler. Toss all together. Add vinegar, celery salt and mayonnaise. Mix well and refrigerate.
Rinse the fillets and pat dry. Place in a baking dish to accomodate the number of fillets you are serving. Drizzle melted margarine over fillets. Sprinkle with paprika. Bake at 425° for 25 minutes. Sprinkle with slivered almonds 10 minutes prior to the finished baking time. Of course, this can be adapted to your microwave.
Melt margarine, cheese and drained crab meat in microwave on High for 1 to 1 1/2 minutes. Mix. Spread on quartered English muffins. Broil for 2 minutes. Serve. Serves 10 to 15 people.
Combine apple juice and cornstarch in saucepan. Bring to boil, stirring occasionally. Remove from heat. Add margarine, cinnamon and nutmeg; mix well. Stir in apples.
Cream margarine with sugar; stir in oats, cocoa and vanilla. Shape into balls. May be rolled in sugar, flaked coconut, roasted almonds or crumbled corn flakes. Refrigerate until chilled.
Put all ingredients in blender and blend until smooth. Will keep in refrigerator for 2 weeks. Serve over lettuce, cabbage, etc.
Saute celery, onions and parsley in 3 tablespoons butter. Mix all ingredients, reserving half the bread crumbs to sprinkle on top. Bake in casserole dish at 350° until bubbly.
Blend spinach, flour, salt and pepper together. Stir in remaining ingredients and put in an 11 x 7-inch casserole dish. Bake in a 350° oven for 45 minutes or until set.
Combine sweet potatoes, sugar, eggs, melted butter, vanilla and milk in a large mixing bowl. Beat at medium speed until smooth. Spoon mixture into a greased 2-quart baking dish. Mix softened butter, brown sugar, flour and pecans in a small bowl until crumbly. Sprinkle over sweet potatoes. Bake at 350 degrees for 25 minutes.
Line pie plate with bottom crust. Pare, core and slice apples and place in pastry-lined plate. Mix together sugar, flour and cinnamon until it looks like all sugar. Sprinkle over sliced apples and shake sugar mixture down into the pie. Dot with butter.
Place 1/2 croutons in 9 x 13-inch baking dish. Heat broth and margarine. Pour over croutons. Combine chicken, celery and mayonnaise and spread over top of croutons. Add chestnuts. Pour rest of croutons on top. Beat eggs and milk together. Pour over all. Let stand several hours or overnight refrigerated. When ready to bake, pour mushroom soup over all. Bake at 350° for 45 minutes to 1 hour. Add extra mushrooms if desired.
Spray Pam in bottom of a 9 x 13-inch baking dish. Spread cooked vegetables on bottom. Layer cut up chicken on vegetables. Mix the 2 soups with the mayonnaise and soy sauce (and almonds if you use them). Spread on top of chicken. Layer cheese on top of sauce. Cook at 350° for 35 minutes.
Mix milk and sugar. Cook until forms a soft ball in cold water. Add dates. Cook until almost hard ball when dropped in cold water. Stir to keep dates from sticking to bottom. Remove from heat. Beat until almost cool. Add nuts and vanilla. Pour on a cold cloth that has been rung out of cold water. Knead into a roll 1 1/2-inches thick. Slice when it is hard.
Mix soup, sour cream, milk,	onion, salt and pepper. Add potatoes. Pour into greased dish.	Sprinkle grated cheese on top. Melt butter and	stir in cracker crumbs. Spread on top. Bake at 350° for 45 minutes.
Heat oven to 350°. Cut butter or margarine into cake mix (dry) until crumbly. Mix in coconut. Pat mixture slightly into ungreased oblong pan. Bake for 10 minutes. Arrange apple slices while warm. Mix sugar and cinnamon and sprinkle on top. Blend in sour cream and eggs. Pour over top. Bake for 25 minutes.
Brown hamburger and drain off fat. Line bottom of a 9 x 13-inch pan with half of the taco shells. Season hamburger to your own taste with salt, pepper, garlic salt and chili powder. Sprinkle half the onion over meat. Pour 1 can of pork and beans over onion. Place half of cheese over pork and beans. Make another layer of everything, beginning with shells. Mix soup and Ro-Tel tomatoes. Pour soup over top of all. Cover and bake 1 hour at 350°.
Mix well and pour into a well-greased and floured baking pan. Bake at 250° until well done, 40 to 50 minutes.
Put flour, salt and pepper in cooker. Add steak strips and stir well. Add remaining ingredients. Cook on high for 1 hour, then on low 8 hours or on high 5 hours. Serve on rice or noodles.
Cream butter and sugar; add salt, vanilla and milk. Beat until smooth. Tint with food coloring, if desired. Spread on cooled cookies.
Cut steak into thin strips. In a large skillet, brown meat in oil using high heat. Add onions. Saute until tender-crisp. Blend soup, sherry, liquid from mushrooms and garlic salt. Pour over steak. Add mushrooms. Reduce heat. Cover and simmer for 1 hour or until steak is tender. Serve over beds of rice.
In top of double boiler (or in boiler on low heat) combine sugar, flour, cornstarch and salt. Add milk gradually, blending well. Cook until thick, stirring constantly. Add chocolate when mixture begins to thicken, stirring constantly until chocolate is blended. Add small amount of mixture to beaten egg yolks. Add to mixture in boiler, add vanilla. Blend well. Remove from heat when bubbly. Cool, covered, pour into baked pie crust. Add meringue. Brown at 400° for about 10 minutes. This is good for coconut or pineapple. Omit chocolate, when mixture is thick add beaten egg yolk and vanilla. Remove from heat and add 1 cup coconut or 1 small can crushed pineapple, drained.
Place entire mixture in frying pan. Add lemon juice, salt and pepper to taste and 1 tablespoon Worcestershire sauce. Heat thoroughly. It does not have to be cooked, just heated. Place generous spoonful on toast rounds. Top with Russian dressing. May also be served over noodles.
Prepare spaghetti. In medium bowl combine vegetables and spaghetti. Add olive oil. Add dressing. Cover and chill thoroughly. Stir gently before serving.
Drain peas and put in mixing bowl. Add minced onion. Mix mayonnaise and sour cream together. Pour over peas and onion. Stir in chopped eggs. Chill before serving.
Heat juice and dissolve Jell-O; cool. Add sherbet and stir until dissolved. Add fruit and pour into mold. Refrigerate until firm. Serves 8.
Cut margarine into flour; add remaining dry ingredients and orange rind. Mix well. Add water to juice to make 3/4 cup liquid. Mix with egg; fold into dry ingredients. Add cranberries and nuts. Bake in greased pans, 60 to 70 minutes, at 350°.
Combine the squash, onions and salt together. Let stand overnight. Then drain. Add vinegar, sugar, cornstarch, pimentos, peppers, black pepper, nutmeg and turmeric. Simmer 30 to 40 minutes. (Do not boil.) Then seal in jars.
Cream sugar and shortening together. Add eggs one at a time, beating after each. Add grated rind. Mix. Add 1 cup flour; mix. Add 1/2 cup milk or juice; mix. Add 1 cup flour; mix. Add rest of milk or juice. Mix well. Bake at 350° until done.
Heat oil in wok or skillet. Add chicken and stir for 2 minutes. Add vegetables and continue to stir-fry until the vegetables are crisp-tender. Mix the seasoning, as directed, and pour over mixture. Stir-fry 1 minute longer. Serve over rice or chinese noodles.
Melt butter; blend in paprika. Dredge chicken breasts in flour, salt and pepper. Brown in paprika butter, turning until brown on all sides. Add onions and consomme. Cover and cook over low heat 45 minutes or until chicken is tender. Add sour cream and Bleu cheese. Continue cooking over low heat 10 to 15 minutes longer. Serves 4.
Mix all ingredients in bowl. Line 9-inch pie plate with 1 pie sheet; poke holes all over bottom with fork. Pour ingredients from bowl into pan; cover and finish with pie crust. Cut a few decorative slits to vent. Cook in preheated 350° oven for 40 minutes or until crust is golden.
Flatten out biscuits and place in greased muffin tins. Fill half to three-fourths full with chilli. Top with squares of cheese. Bake at 400° until biscuits are brown and cheese is melted. Makes 20.
Melt chocolate and shortening in double boiler over hot water. Stir until smooth. Using tongs, dip pretzels into chocolate, coating both sides. Place on wax paper-lined tray. Refrigerate 1 hour or until set.
Drain artichoke hearts well. Separate hearts and place in casserole dish. Cube cheese, mix with mayonnaise and cover the artichoke with the mixture. Bake in 350° oven for 1/2 hour or until brown. Serve with crackers.
Combine ingredients together in top of double boiler. Cook over hot boiling water for 2 or 3 minutes. Drop by teaspoon on wax paper. Let cool.
Add 1 cup water to zucchini and boil for 6 minutes. Add sugar, lemon juice and pineapple. Boil for 6 more minutes. Add Jell-O; cook 6 more minutes. Pour into freezer containers. Cool and freeze. Yields 12 (1/2 pints).
Using crock-pot or slow cooker, cook all ingredients on low for 4 to 6 hours. Serve in warm bowls with crisp croutons.
Mix oleo, confectioners sugar and vanilla well. Sift flour and salt and add to mixture. Add nuts. Chill dough. Roll into small balls. Bake on ungreased cookie sheet 10 to 12 minutes at 375°. Roll in powdered sugar while warm.
Mix all together well. Use a hand rotary (egg) mixer. Refrigerate overnight before serving over your favorite salad.
Cook preserves and mustard in a small pan over low heat until preserves are melted. Place pork chops on a lightly greased broiler pan. Broil about 4 inches from heat for 5 minutes. Brush with half of the apricot mixture. Turn pork chops and brush with remaining apricot mixture. Broil 5 minutes more or until juices run clear. Top with onions. Serves 4.
Braise meat until lightly brown. Add onion and brown. Add sauces and seasonings. Mix well and cook a little more. Cut steam off eggplant; wash and slice into 1/4-inch thick slices. Salt and let stand for 1 hour. Dry the slices and dip in beaten egg and fry in oil until brown. (Optional: After dipped in egg, you can dip in flour before frying.) Arrange in baking dish. Cover with part of meat mixture. Repeat in layers. (Optional: Top with grated cheese.) Bake at 350° for 30 to 45 minutes or until tender.
Mix basil, garlic powder and salt into melted butter. Arrange potatoes on cookie sheet; brush with oil. Broil 4 inches from heat source for 10 minutes. Brush with butter mixture. Broil 5 minutes longer or until lightly browned and tender.
Combine cheese, flour, butter and salt. Stir in cereal. Shape into small balls and place on ungreased baking sheets. Flatten slightly with glass dipped in flour. Bake at 400° for 7 to 10 minutes. Makes 2 1/2 dozen.
Put all ingredients in a pan on the stove and melt the red hot candies. Once red hots are melted, pour cider into a carafe or crock pot. Serve hot.
Bake cake as directed. Blend the remaining ingredients, except pie filling. Makes 2 layers; ice cakes and top with pie filling.
Beat eggs with fork. Add sugar and beat until blended. Add oil and vanilla. Mix well. Add flour, baking powder and salt. Fold in chips. Spread on greased pan, 13 x 9 x 2-inch. Bake at 350° for 25 minutes. Makes 30 bars.
Prepare celery stalks by removing strings. Cut in 1/2-inch slices. Add chopped onion and cook until just tender. Drain. Stir in drained water chestnuts and pimento. Dilute soup with milk and add to mixture. Salt and pepper to taste. Pour into buttered casserole. Toss cracker crumbs with melted butter. Sprinkle on top. Bake 30 minutes in 350° oven.
Beat on high for 10 to 12 minutes. Fold in 1/2 cup drained fruit (crushed pineapple or maraschino cherries, chopped), or substitute almond extract for vanilla and add chopped nuts.
Beat cream cheese until fluffy. Beat in Cheddar cheese. Stir in onion flakes, dried beef and Worcestershire sauce; blend well. Shape into ball on waxed paper. Coat well with pecans. Cover and chill several hours to allow flavors to blend. Allow to stand at room temperature about 30 minutes before serving with assorted crackers.
Crush 1/2 package Oreos. Layer bottom of container that looks like flowerpot (example: Tupperware lettuce keeper).
Drain pineapple and save liquid. Then add enough boiling water to make 1 cup. Dissolve jello in hot liquid. Stir in cranberry sauce and nuts. Chill until partially set. Fold in grapes, pineapple and Dream Whip. Put in a buttered 6-cup mold.
May substitute any favorite combination of fruit (fresh or canned). Drain fruit well. Substitute Cool Whip for whipped topping.
In a medium saucepan, mix all ingredients. Bring to a slow boil. Add sliced, cooked hot dog pieces and reduce heat to low. Simmer about 5 minutes.
Beat together milk and eggs. Beat in flour, baking powder, salt and sugar. Pour liquid in pan with oil in it. Cook at 375°.
Melt chocolate and butter. Add eggs, sugar, flour, vanilla and nuts. Bake in greased pie plate 30-35 minutes at 325°. Do not preheat oven.
Brown beef in a 12-inch skillet. Drain. Stir in water, rice, salt, garlic, onion, soup and catsup. Bring to a boil. Reduce heat. Cover and cook over low heat about 25 minutes or until rice is tender. Stir occasionally. Makes 4 to 6 servings.
Combine beans, milk, soup, pepper, salt and 1/2 of the French fried onions. Pour into 1 1/2-quart casserole sprayed with Pam. Bake uncovered at 350° for 30 minutes or until heated through. Top with remaining onions, return to stove and cook until onions are golden brown.
Brown meat and drain. Add green pepper and cook until tender. Stir in sauce mix, water and tomato paste. Simmer 10 minutes. Line greased 9-inch pie plate with biscuits. Press together to seal bottom and along sides of pan.
Slowly add lemon juice to sweetened condensed milk; stir until thick. Add sliced strawberries and beaten egg whites. Line bottom of 1-quart glass dish with vanilla wafers. Cover with strawberry mixture. Alternate with wafers and strawberry mixture until mixture is used. Put a layer of wafers on top. Chill for 6 hours or longer. Serves 8.
Mix all ingredients well and spread crust in a pie plate or in a sheet cake pan and bake about 15 minutes at 350°. Crust in pie plate may take less time.
Brown chops in skillet with a little of the sauce. Place in baking dish with remaining sauce, oranges and green pepper. Bake at 350° for 1 hour. Serve with rice.
Line baking pan with split Twinkies. Dissolve orange jello and let stand until partially set. Whip it and fold in pineapple. Fold in ice cream. Pour over Twinkies and chill until set. Cut into squares and serve.
Mix 1 1/4 cups flour and 1 teaspoon salt; cut in shortening until crumbly. Add cheese. Sprinkle water over mixture; mix and shape into a ball. Roll pastry dough into 15-inch circle on floured surface. Place on pizza pan, turning up edges.
Grease and flour a 9 x 13-inch pan. In large mixing bowl, beat cake mix, egg and water for 2 minutes on medium speed; add coconut. Pour into baking pan and bake for 35 to 40 minutes at 350°. Remove from oven when done. While hot, poke holes in cake and pour cream of coconut over top with crushed pineapple. Let cool. Ice with 2 cups of whipped cream or Cool Whip. Sprinkle coconut on top and refrigerate.