HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together with fork sugar, cinnamon, flour, butter and chopped nuts before mixing Coffee Cake. Sift dry ingredients; cut in shortening. Blend well. Beat egg and mix in. Spread half of batter in greased 9 x 9-inch pan. Sprinkle with Streusel Mixture. Add other half of batter and sprinkle rest of Streusel Mixture over top. Bake at 350° for 30 minutes.
Cream margarine and Crisco together. Cream in sugar. Add eggs, one at a time, beating after each one. Mix together flour, baking powder, salt and cocoa. Add alternately with milk and vanilla. Bake at 325° for 1 hour and 20 minutes in a greased and floured tube pan. Let cool before removing from pan.
Cook chicken in water until tender. Cool; remove skin and bone. In some of the broth simmer onion, bell pepper and celery. In remaining broth cook spaghetti until tender, adding more water as necessary. In another pan empty tomato soup, mushroom soup and oleo; heat and add Velveeta cheese. Stir until melted. Mix everything with spaghetti. Great meal with crackers.
Fix fruit and nuts; set aside. Combine sugar, syrup, cream and salt; bring to boil, stirring until all sugar is dissolved. Stop stirring. Continue boiling until mixture forms medium hard ball in cold water or 231°. Remove from heat and beat immediately with electric mixer. Beat until thick and creamy and candy holds form. Add vanilla, fruit and nuts. Press in glass pans or pans lined with foil. Let cool and cut. This is moist and keeps for weeks. Makes 4 pounds. Better as it ages.
Sift flour, sugar and baking soda; add bacon, egg and margarine. Mix well (machine recommended). Gently add corn flakes. Drop by tablespoon 2 inches apart on greased cookie sheet. Bake at 350° for 13 to 15 minutes.
Put water on stove. When it starts to boil, decide you don't want macaroni and throw it away.
Combine ground beef, onion soup mix or onion. Cook and drain off grease. Layer beef, potatoes and soup in 9 x 13-inch pan or casserole. Top with bread crumbs. Dot with butter. Add grated cheese over top. Bake 25 minutes at 350° or until cheese melts and lightly browns.
Heat butter in frying pan. Mix salt and cayenne papper with some flour. Dredge chicken pieces through flour mixture and brown. Reduce heat and cook 20 minutes or until cooked and tender. Remove chicken from pan and keep warm. Add cream and sherry to pan and stir until smooth. Add Worcestershire sauce and stir. Pour sauce over fried chicken and serve immediately.
Cook macaroni according to package. Melt butter and stir in the next three ingredients. Gradually add the milk and cook, stirring until thickened, then boil for about 1 minute. Add the next three ingredients and mix with the macaroni. Grease a large casserole dish. Put about 1/2 of the mixture in the dish. Pour the sour cream and cottage cheese on top of this, then add the rest of macaroni. Add diced meat and spread it out evenly. Sprinkle with the Cheese Crumb Topping.
In medium bowl, combine all ingredients; toss gently. Cover and chill until ready to eat.
Drain pineapple and fruit cocktail well. Then add remaining ingredients. Mix well and place in refrigerator until ready to eat.
Saute the onion in butter; remove the onion and set aside. Add the crabmeat and seasonings, tossing crab long enough to absorb all of the butter. Cut the bacon in half crosswise and roll about 1 teaspoon of crabmeat in each slice, fastening with a toothpick. Place the rolls on an ungreased pan; broil until the bacon crisps. Drain well and serve hot. These may be prepared well in advance and broiled when ready to serve.
Preheat oven to 350°. Cream together magarine and 1/4 cup sugar. Stir together the dry ingredients and stir into shortening mixture along with milk. Beat until smooth and pour into greased 8 x 8-inch pan. Smooth.
Combine flour, cinnamon and salt. Beat egg whites in large mixing bowl until soft mounds form. Add 3/4 cup sugar gradually. Beat until stiff peaks form.
Sift flour; measure and sift again with salt, baking powder and sugar. Cut in shortening. Add milk to make a soft dough just firm enough to roll. Cover bowl and let stand for 30 to 60 minutes or refrigerate until needed. Divide dough in half; roll dough 1/4-inch thick on lightly floured board and cut into diamond-shaped pieces. Heat oil in frying pan to approximately 370°. Add a few pieces of dough at a time; turn at once so they will puff evenly, then turn back to brown both sides. Drain on paper toweling. Serve hot with butter and honey.
Cook ground beef and onions together until brown. Drain. Mix soups together and add to ground beef and onions. Cook noodles according to package directions and drain. Add to soup mixture. Mix well. Pour into a casserole dish. Bake 30 minutes at 350°. Last 10 minutes, top with grated Cheddar cheese and crackers.
Saute onions in butter in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Cover and simmer until vegetables are tender. Stir in tomatoes, salt and pepper. Simmer, uncovered, 10 minutes. Top each serving with sour cream and garnish with parsley.
Cook onions, green pepper, celery in butter or margarine over simmer burner until soft but not brown. Stir in flour and seasonings. Add tomatoes and shrimp. Turn burner on full and heat to boiling. Serve over rice.
Combine. Toss with dressing. Garnish with chopped, hard-boiled egg, if desired. Mix dressing ingredients in blender:
Mix butter and sugar with a fork. Add vanilla and a little of the flour. Turn on board and work the rest of flour in with hands. Break off small piece at a time and roll into a ball. Place balls 2 inches apart on an ungreased cookie sheet. Flatten with bottom of a glass. Bake in a 250° oven for 50 to 60 minutes. Will be very light in color. Let cool completely. Store in airtight containers.
Put the well drained corn in the bottom of a buttered 1 to 1 1/2-quart casserole and set aside. In a bowl, mix together the sugar, flour and salt; set aside. In another bowl, beat the eggs. Add the milk and softened butter and mix well. Pour the egg mixture into the bowl with the flour mixture and blend well. Add lemon extract, mix well and pour over the corn in the casserole. Mix together well. Bake at 350° for 45 minutes to 1 hour or until a knife inserted in center comes out almost clean. Makes about 1 quart.
Combine first 5 ingredients and mix well. Stir in flour. Drop by tablespoonfuls into 1/2-inch of hot oil. Cook until browned, turning once. Drain. Yields 6 servings.
Mix sugar, oil, eggs and vanilla. Add flour, soda, salt and baking powder. Spread in a 9 x 13-inch pan and sprinkle nuts and chips on top. Bake at 350° for 25 to 30 minutes. Don't overbake.
Mix all ingredients together. Do not use mixer. Bake in sheet cake pan, well greased and floured, at 325° to 350° for 25 minutes or until done. Does not need icing.
Add cranberries, water, cinnamon sticks, nutmeg, orange juice and zest to stockpot. Simmer for 20 to 30 minutes. Cranberries will be soft and water will be cranberry color when ready.
In pie pan, melt butter. In bowl, mix flour, sugar, baking powder and 1/4 teaspoon salt. Pour into pie pan. Then pour fruit on top. Do not stir. Bake at 350° for 45 minutes.
Brown meat and drain. Add chilies, enchilada sauce and drained olives. Simmer 20 minutes.
Slice and layer potatoes with other ingredients in large casserole dish. Blend mayonnaise and cheese for sauce. Pour over mixture. Bake 30 minutes at 350°. Serves 6 to 8.
Saute Sofrito, sasson and tomato sauce. Add beans and pumpkin. Cook over low heat until broth thickens. Season to taste and remove from heat. Serve with chicken and rice or with white rice.
Boil apples at medium-high temperature. Pour apples into a bowl; put sugar in them. Put butter in them. Then stir until butter and sugar not shone. Roll your dough for crust in size you like. Put apples into crust. Then fold the other side over to cover apples. Poke the sides of the crust or mash with a fork. Put grease in a pan until hot; put turnovers into pan. Let fry until brown and flip. Put in a strainer to strain grease.
Combine apples, celery and walnuts. Blend together mayonnaise, sugar, lemon juice and salt. Fold into apple mixture. Chill.
Melt butterscotch morsels in large glass bowl in microwave. Stir chow mein noodles and peanuts in until coated. Spoon haystacks onto wax paper and let cool. These are great for children to make.
Mix all the ingredients in a large bowl. This slaw will keep up to 4 weeks in a covered bowl in the refrigerator.
In a large skillet, saute onions and peppers in a small amount of oil. Add ground beef and brown. Drain fat, and then add tomatoes, tomato sauce and beans. Mix well. Pour into a large casserole dish. Mix the cornbread mix according to directions on package and pour over bean mixture. Bake in a 425° oven (preheated) until golden brown and bubbly, approximately 30 to 40 minutes.
Soak lentils overnight. Drain. Insert cloves halfway into onion. Add to pot with peas and next five ingredients. Boil, skim off foam and simmer until cooked. Remove bay leaf, garlic and onion. Adjust seasoning to taste. Serve.
Grease 9 X 13 pan. partially cook broccoli, drain. Cut each slice of bread with a doughnut cutter. Fit scraps into baking dish. Layer cheese, broccoli and ham over bread scraps. Sprinkle with onion. Arrange "doughnuts" on top. Combine remaining ingredients; pour over bread. Cover. Refrigerate at least 6 hours. Bake, uncovered at 350° for 1 hour. Let stand 10 minutes before cutting. Cut so each piece has a doughnut on top. 12 servings.
Roll out bread dough into pizza-size circle. Put oil and foil on one side. Cook on barbecue grill over medium heat, oil side down until golden brown. Put toppings on cooked side (sauce, toppings and cheese). Place on grill again and cook until golden brown.
In nonstick Dutch oven, heat oil. Add onions, carrots, celery and zucchini. Cook over high heat, stirring frequently until onions are lightly browned. Add 3 cups water, chickpeas, bouillon, cumin and dash of pepper. Reduce heat to low. Cover and simmer 10 minutes or until carrots are tender.
Cook and crumble sausage. Mix ingredients well and shape into balls the size of a walnut. Bake 20 minutes at 350°. Can freeze for later use.
Cream the butter and sugar. Add vanilla and dry ingredients. Form into balls. Put on ungreased cookie sheets. Bake at 300° for about 20 minutes. Yields 6 dozen.
Cream first 3 ingredients. Add remaining ingredients. Mix thoroughly and pour into bowl. Chill. Yum!
Stir sugar, cream and butter together over low heat. Just as soon as the mixture starts to boil, remove from heat and add powdered sugar and flavoring. Beat until smooth enough to spread.
Add beaten egg to sweet potatoes. Form into 8 balls with a marshmallow in the center of each ball. Roll in corn flakes and deep fry.
Mix together oil, dressing mix and dill. Mix with crackers and peanuts. Bake 15 to 20 minutes at 250°.
Melt butter; stir in milk and vanilla. Gradually add mixture of cocoa and confectioners sugar. Mix by hand until soft and creamy. Add nuts. Press into buttered 9 x 9-inch pan. Chill and cut into squares.
Place unopened can of sweetened condensed milk in boiling water. Simmer for 3 hours to caramelize. Cool.
Combine dry ingredients in large bowl. Combine remaining ingredients and add to dry ingredients, stirring only to moisten. Spray 12 muffin cups with vegetable cooking spray and fill evenly. Bake 20 minutes in a 425° oven.
Cook broccoli and onion. Drain. Add soup and stir up. Pour 1/2 broccoli mixture into buttered 9 x 13-inch pan. Melt butter and pour in corn bread crumbs. Mix well. Sprinkle half of the corn bread over the broccoli mixture. Add all the Velveeta cheese. Top with remaining broccoli; then with remaining corn bread. Top with the Parmesan cheese and bake at 400° for 45 minutes.
Make meat ball with ingredients and brown lightly. Add 2 cans crushed tomato sauce and 1 can water. Cover tightly and simmer 30 minutes until rice is tender.
In bowl mix sugar, shortening, cocoa, milk and egg together. Sift flour, baking soda and salt together and add boiling water.
Combine all ingredients except the potatoes and cheese and mix well. Pat meat into an 8-inch square baking dish. Bake at 350° for 30 minutes. Remove meat from oven and drain excess fat from dish. Combine the hot potatoes with 3/4 cup grated cheese and spread over meat. Top with remaining 1/4 cup cheese. Bake for 20 minutes.
Mix all together with juice, then add clams. Broil until hot and serve on crackers.
In a medium saucepan, heat oil over medium-high heat; add onion, pepper and garlic. Saute, stirring occasionally, 15 minutes. Add beans, broth and water, tomatoes, thyme, bay leaf, oregano and hot pepper sauce. Over high heat, bring to a boil . Reduce heat; simmer 45 minutes, stirring occasionally until sauce thickens and vegetables are tender. If mixture becomes too thick, add water to thin to desired consistency. Stir in cilantro and season with salt and pepper. Remove bay leaf. Serve over rice, sprinkled with parsley.
In a bowl, combine flour, baking powder, cinnamon, salt and sugar. In another bowl, combine honey, egg, milk and oil. Add egg mixture to flour mixture. Blend in apple. Grease 2 muffin tins liberally. Pour in lumpy batter to fill 2/3 of each cup. Bake at 375° for 20 to 25 minutes. Remove tins to a rack; let stand for 5 minutes. Use a greased knife to cut around each cup. Tap to remove muffins. Sprinkle with confectioners sugar.
Brown meat and drain. Add tomato paste and seasonings. Simmer, uncovered, for 5 minutes; stir frequently. Press biscuits up sides of muffin pan. Spoon meat mixture in them and sprinkle with cheese. Bake at 400° for 10 to 12 minutes.
Beat eggs, add sugar and milk. Sift dry ingredients together and add to liquid. Beat thoroughly and add melted fat. Add more flour to make a batter stiff enough to hold a spoon in a standing position. Drop by spoonsful into deep fat at 375°. Remove when brown and drain on absorbent paper towel. Yield approximately 4 dozen.
Mix together cream cheese and garlic powder. Spread on 10, 11 or 12-inch plate. Spread cocktail sauce with onion in it evenly over cream cheese. Put crabmeat on top (sprinkle). Use low salt Club crackers to dip. This spread looks like a pizza!
Boil chicken in water. When done, take chicken out and pull off bone. Pour noodles into the water the chicken came out of and boil until done, then add all of the other ingredients in with noodles and add chicken. Let it simmer for about 15 to 20 minutes. Then serve while hot.
Quick and easy. Place cream cheese in shallow serving bowl. Combine clams and cocktail sauce. Pour over cream cheese. Chill. Serve with assorted crackers.
Mix tomato sauce and cut Italian tomatoes. Add parsley flakes, oregano, garlic salt, pepper and basil leaves. Fry ground meat and dice onion and green pepper. Add sliced mushrooms. When done, add to tomato sauce. Cut Spam into small cubes. Add to sauce. Boil elbows. Add to sauce. Salt and pepper to taste. Heat and serve.
Heat soup to boil (not water). Mix in cheese, onions, celery and mayonnaise. Add gelatin, the water and then the shrimp. Mix well and put in a mold. Chill for 3 to 4 hours. Serve with crackers.
Saute onion and green pepper in 2 tablespoons oil. Add ground beef, breaking apart with fork. Drain off excess fat. Add other ingredients. Simmer for approximately 1/2 hour. Enjoy!
Combine sugar and water and cook until sugar is dissolved; let cool. Make tea with tea bags and water and let cool. Mix all together, pour into ice cream pail. Freeze at least overnight.
Melt butter in 9 x 13-inch baking dish. Add rice and soups; stir thoroughly. Place chicken on top and season with salt, pepper and nutmeg. Bake at 350° for 1 hour and 20 minutes, until light brown. This is an all-time family favorite.
In baking dish, put layer of 1/2 of the cracker crumbs that have been mixed with melted margarine. Then put layer of 1/2 of broccoli, 1/2 of cheese and 1/2 sour cream. Repeat last 3 layers. Top with remaining half of the cracker crumbs. Bake at 350° for 30 to 45 minutes until bubbles.
In large pan, combine brown sugar, syrup, margarine, salt and cream of tartar and bring to a boil. Cook for 5 minutes; remove from heat. Add baking soda; beat down. Pour over popcorn. Stir until all corn is covered. Spread popcorn onto 2 greased cookie sheets. Bake in preheated oven at 200° for 1 hour. Cool and break up and store in large plastic bags.
Spray a 13 x 9 x 2-inch pan. Dump and spread pie filling. Dump and spread pineapple and juice over it. Dump and spread cake mix evenly over that. Drizzle melted oleo over cake mix. Top with coconut and nuts. Bake at 350° for 50 to 60 minutes. Cool before serving.
Cream butter and sugar together. Add beaten egg and flour alternately, then vanilla and salt. Drop in teaspoon on greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Mix all ingredients together and put in a greased 9 x 13 pan. Top with melted margarine mixed with 2 cups crushed cornflakes. Bake at 350° for 45 minutes to 1 hour.
Heat 3 cups of milk in top of double boiler. Mix the sugar, cornstarch and salt. Beat egg yolks and 2 tablespoons of milk; add to sugar mixture. Stir in hot milk; cook until thickened. Remove from heat; add vanilla and coconut. Pour into pie shell.
Heat oven to 400°. Mix first 7 ingredients together and pour in pastry-lined pan. Bake at 400° for 15 minutes, then lower oven to 350°. Bake for 30 minutes longer or until knife comes out clean.
Melt margarine in a medium size sheet cake pan, then mix flour, sugar and milk. Pour fruit over melted margarine, then pour sugar, flour and milk mixture over the fruit. Bake at 350° for 30 to 35 minutes.
Soak the Japanese mushrooms in warm water for 15 minutes. Squeeze dry and chop fine.
Pour vinegar in electric skillet; add remaining ingredients. Boil rapidly for two minutes. Turn off heat and let cool in pan. Refrigerate.
Flake salmon and mix with salad dressing, celery, pickle and salt. Spread between slices of bread.
Brown meat. Drain off fat. Add all ingredients, except kidney beans. Simmer uncovered 2 to 3 hours.
Put the tomatoes in a saucepan and cook slowly about 1 hour. Put the pepper and onion through a chopper and add to the tomatoes. Cook another 20 minutes. Add the remaining ingredients. Boil until thick (about 20 minutes). Makes 3 pints.
Mix ingredients together and pour into greased baking dish. Bake for 1 hour at 350°.
Open cans of biscuits. Cut biscuit dough into quarters. Mix sugar and cinnamon in Ziploc bag. Coat pieces by shaking in bag. In greased Bundt pan, put nuts and raisins, then the coated pieces, alternating until done. Melt brown sugar and butter, then pour over cubes. Bake at 350° for 35 minutes. Let cool slightly, then invert onto plate. Now the nuts and raisins are on top.
Cook bacon in medium saucepan until crisp. Add onion and celery; cook and stir until browned. Add black-eyed peas with liquid. Reduce heat; cover and simmer 5 minutes. Add water; bring to boil. Stir in rice. Reduce heat; cover and let stand 5 minutes. Fluff with fork and serve hot.
Saute onion in a little butter or oleo. Add soups, tomatoes and seasonings. Simmer 15 minutes. Cover the bottom of a 9 x 13 x 2-inch baking pan with broken tortilla chips. Add chicken to soup mixture and pour mixture over chips. Cover with grated cheese. Bake at 350° for 30 minutes.
Shred last 3 cheeses and mix together; set aside. Fry hamburger meat and rinse with hot water. Blot dry. Mix together with tomato paste and cottage cheese. Layer bottom of dish with meat sauce. Top with part of cheese mixture. Layer with cooked noodles. Repeat until sauce is gone. Last layer: noodles with cheese sprinkled on top. Cover with foil and bake at 350° for 30 to 45 minutes. Uncover to brown.
Core center of apples out. Add dot of butter to opening on each apple. Mix cinnamon and sugar. Spoon into openings. Wrap apples in heavy-duty foil and put into coals. Cook 20 minutes. Check to see of soft and cooked. May need up to 20 more minutes depending on heat of fire.
Heat oven to 350°. Butter 1 loaf bread, cut into fourths. Layer pan and sprinkle with sugar and cinnamon. Do another layer the same. Beat eggs; add milk. Add sugar, vanilla and salt. Mix well. Pour over bread. Set pan in another pan with water to bake. Bake for 45 minutes to 1 hour.
In 1-quart glass measure, dissolve gelatin in 1 cup boiling water. Stir in 1/2 cup cold water and the pineapple with its juice. Refrigerate 30 minutes or until slightly thickened.
Heat the buttermilk, molasses and margarine in saucepan until margarine is melted and mixture is warm, not hot. Mix the dry ingredients, including yeast in mixing bowl. Add buttermilk mixture to dry ingredients and beat for 3 minutes. Cover dough and set somewhere warm (not hot) and let rise 1 to 2 hours. Beat the risen dough down with spoon. Pour into 2 greased bread pans. Let rise 45 minutes. Before bread is ready to bake, turn oven on. When hot, bake at 350° for 30 to 35 minutes.
Cook broccoli until done; drain. Add to broccoli while hot the cheese and 1/2 stick butter. Melt together 1/2 stick butter and Ritz crackers. Sprinkle on top of broccoli. Bake for 20 to 30 minutes at 350°.
Melt butter in baking dish (cake pan size). In large bowl, mix all ingredients except butter and filling. Pour batter over melted butter. Do not stir. Spoon in fruit pie filling. Do not stir! Bake 1 hour at 350°.
Mix pineapple, flour and sugar. Cook until thick and clear. Cool. Slice bananas in baked crusts. Sprinkle nuts over bananas. Pour cooled pineapple mixture in. Sprinkle coconut and top with Cool Whip. Refrigerate overnight.
Mix and beat 3 minutes. Bake at 350° for 25 minutes (longer in oblong pan until done).
Beat egg yolks. Add milk. Cook over medium heat until it starts to thicken. Add all other ingredients to it. Beat until it is ready to spread on cake.
Combine pork, soy sauce and garlic powder. Mix well. Let stand for 10 minutes. Heat 2 tablespoons oil in large skillet over medium heat. Brown pork mixture in hot oil. Add onion and cook for 2 minutes. Add carrots, celery and cabbage. Stir-fry until vegetables are tender crisp, drain and cool. Dissolve flour in 1/4 cup of water. Place about 2-3 tablespoons pork mixture on lower half of egg roll wrapper. Fold bottom edge up to just cover filling. Fold left and right edges 1/2 inch over; roll up jelly roll fashion. Moisten top edge with flour mixture and seal. Complete all rolls. Heat oil for frying in wok or large saucepan over high heat. Deep fry rolls, a few at a time about 5-7 minutes or till golden brown. Drain on paper towels. Serve with mustard, catsup or sweet and sour sauce, as desired.
Mix together all ingredients. Beat 2 or 3 minutes. Bake at 350° for 45 to 55 minutes. Will make one 9 x 13-inch cake, 2 layers or 1 tube or Bundt cake.
Combine soup, mayonnaise, curry, lemon juice and grated cheese. Slice cooked chicken and layer with cooked broccoli in casserole. Pour soup mixture over top layers. Top with bread crumbs. Bake at 350° for 20 to 30 minutes.
Sift flour, sugar, soda and salt together (using large mixing bowl). Mix with cereal, raisins and nuts; make a well in center of mixture. Pour in milk, eggs and oil. Stir with a spoon, starting in center and work slowly to outside; stir only until moist. Bake in greased muffin pan, 18 to 20 minutes at 400°. Batter maybe kept in refrigerator up to 6 weeks. Do not freeze batter!
Preheat oven to 325°. Combine oil and sugar; mix well. Sift together remaining dry ingredients. Add 1/2 of dry ingredients to sugar mixture. Blend. Add other dry ingredients alternately with eggs, 1 at a time, mixing well after each. Add carrots. Mix well. Add nuts; mix.
Mix crab, salt, red peppers and vinegar. Toss in cheese and mayonnaise. Put into greased casserole dish. Top with croutons and dot with butter. Bake at 350° for 30 minutes.
Place steak (or venison) in a shallow dish and sprinkle with garlic salt. Pour soy sauce over meat. Cover and marinate in refrigerator for 3 to 6 hours. Drain. Dredge steak or venison in flour. Brown on both sides in hot oil over low heat.
Pick a good mess of peas. Be sure to get some snaps. (I prefer a mixture of about 1/2 snaps to 1/2 shelled.) Shell and snap peas. Wash thoroughly several times, changing water each time. Remove any "buggy" peas.