HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ingredients and beat with mixer until very thick and creamy. Serve over angel food, sponge or any plain cake. Whip keeps well in refrigerator for several days.
Cream butter and sugar; add sifted dry ingredients alternately with milk. Add flavoring. Beat egg whites until stiff and fold into batter. Bake in tube pan or may bake in layers.
Cover rabbits with water in large pan; cook for 2 hours or until meat is easily removed from bones. Reserve liquid from pan. Debone rabbits; put meat back in pan. Add liquid and vegetables; bring to boil. Reduce to simmer until vegetables are done. Add salt and pepper. Make paste with flour and water; stir into the mixture to thicken it. Remove from heat and eat. Serves 4 to 6 people.
Mix cake mix, 1/3 cup margarine and egg together. Bake in ungreased 9 x 13-inch pan 12 to 18 minutes at 350°. While still hot put 3 cups marshmallows on top. Mix and stir on stove until smooth the corn syrup, 1/4 cup margarine, vanilla and chips. Remove from heat. Add Rice Krispies and peanuts. Pour over crust. Cool and cut.
Add just enough water to mix to make a workable dough. Knead it a few times to mix well. Shape into a loaf. Dust loaf with flour. Place in a large sheet of well-greased heavy-duty foil. Wrap, leaving plenty of room to expand. Make a small hole for steam to escape. Place package of dough on grill over edge of coals. Turn every 5 minutes. Bread is done when a straw poked through the foil comes out clean, about 15 minutes. Place in middle of grill last 3 minutes for crunchy crust. Worth trying a second time if it isn't right the first time!
Preheat oven to 375°. Remove stems from mushrooms and chop finely; set aside. Brush mushroom caps with 7 tablespoons melted butter; arrange on lightly greased baking pan. In small bowl combine remaining ingredients except 1 tablespoon butter and 2 tablespoons bread crumbs. Fill each cap with some of the mixture. Combine reserved butter and bread crumbs. Sprinkle over stuffed mushrooms. Bake for 15 minutes. Makes 15 to 20 mushroom caps. A great appetizer!
Preheat oven to 250°. In open roasting pan, combine cereal and popcorn; set aside. In medium saucepan, combine margarine, sugar, corn syrup and vanilla. Cook over medium heat for 5 minutes or until mixture is boiling, stirring frequently. Pour hot mixture over cereal mixture, stirring until all pieces are evenly coated. Bake for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool, stirring occasionally. Store in an airtight container. Makes about 10 cups.
Cut steak into 6 serving pieces. Season with salt and pepper. Coat with flour. Dip into eggs and carefully coat with crumbs. Let stand 5 to 10 minutes to seal coating.
Cream sugar, butter and salt in medium bowl. Blend vanilla. Add milk and beat gradually until frosting is spreading consistency.
Peel and slice cucumbers and white onions. Pour marinade over cucumbers and chill.
Wash and cut potatoes into strips. Dip into liquid Butter Buds and arrange on baking sheet that has been sprayed with cooking spray. Bake at 425° for 15 to 20 minutes or until golden brown and turn and bake 15 to 20 minutes more. You may try different seasonings such as garlic powder, onion powder or chili powder.
In a 9 x 13-inch pan, layer bread and drained pineapple. Mix eggs, sugar and butter. Pour over bread and pineapple, covering thoroughly. Bake at 350° for 1 hour.
Preheat oven to 375°. Generously butter a 9 x 13-inch (3-quart) baking dish. In a large bowl, toss the potatoes with 1/2 cup Gruyere cheese and the flour.
Combine butter, potatoes, sugar, milk and egg yolks. Beat until smooth. Sift flour; measure and sift with baking powder and salt. Add to first mixture. Fold in stiffly beaten egg whites. Drop by teaspoonfuls into deep fat (365°). Fry until brown.
Place chocolate in 2 tablespoons coffee in a saucepan to melt. Add sugar and butter. Add 1 egg yolk at a time over low heat (use less yolks if more than 4 people). Beat egg whites until stiff. Add vanilla and mix by folding in chocolate mixture. Line a deep dish with ladyfingers vertically and on the bottom. Sprinkle liberally with rum, whiskey or Kahlua. Pour in mousse. Refrigerate overnight. You can top with whipped cream, or invert, then top with whipped cream.
Mix flour, sugar, margarine and nuts together. Press into greased 9 x 13-inch pan. Bake at 325° for 15 minutes or until brown. Cool.
Combine all ingredients in a large mixing bowl. Cover; chill at least 4 hours. Serve in chilled cups. Makes 8 servings.
Cut up 6 hard-boiled eggs, with salt and pepper to taste. Stir in sufficient quantity of drawn butter, adding, just as you serve, minced onion, parsley and thyme.
Preheat oven to 350 degrees. Place 1 package of rolls in bottom of greased 9 x 13-inch pan. Mix cream cheese, 1 C. sugar, vanilla and egg yolk. Spread over dough. Place second package of rolls over mixture. Beat egg white with whisk or fork until frothy. Spread over the top. Sprinkle with cinnamon and 1/2 C. sugar mixture.
Combine milk, egg, salt and pepper. Add flour. Wash and cut onions crosswise into 1/4-inch slices and separate into rings. Dip rings one at a time in mixture and fry in deep hot oil (375°). Turn each ring only once so that both sides are very brown.
Combine and sift flour, baking powder, salt and 2 tablespoons of sugar. Cut in butter until fine as corn meal. Spread over bottom and halfway up sides of ungreased 8-inch square pan. Place peaches, cut side up, on mixture. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes. Mix egg yolks and cream; pour over Kuchen and continue to bake for 30 minutes.
Brown ground beef and onion; add spaghetti sauce. Cook until hot. Starting with meat sauce mixture, layer meat sauce, noodles, Ricotta cheese, 1 cup water, meat sauce, noodles, meat sauce and 1/2 cup water. Cover with waxed paper and aluminum foil; bake at 325° for 1 1/2 hours. During last 5 minutes, uncover and add Mozzarella cheese.
Line a jelly roll pan with foil. Place package of saltine crackers in a single layer over the foil. In a saucepan, melt 1 cup brown sugar and 2 sticks margarine. Let thicken, then pour over crackers. Bake at 400° for 7 minutes (until bubbly). Remove from oven and pour the 12 ounce package of milk chocolate morsels over the top. Place back in oven for 1 to 2 minutes. Then spread the chocolate over top (like icing). Let cool in freezer 30 to 60 minutes. Then break up into pieces. Store in refrigerator in plastic container.
* If beef tallow has already been added, use 18 pounds meat and 5 or 6 pounds pork.
Wash and drain greens. Break off stems and tear apart. Combine lettuce and spinach. Drain, cool and crumble bacon. Add to greens.
Mix together sugar, flour, nutmeg and salt. Add to the beaten eggs; beat smooth. Stir in rhubarb. Prepare pastry for 9-inch lattice top pie. Line 9-inch pie plate with pastry. Fill with rhubarb mixture. Dot with 2 tablespoons of butter. Adjust lattice top; seal. Bake at 400° for 50 minutes.
Use 2-quart baking dish. Layer zucchini, alternated with sugar and salt. Layer onions, alternated with sugar and salt. Repeat layers. Pour tomato sauce over zucchini and onions. Top with cheese. Bake 1 hour at 400°. Serves 4.
Cook and mash potatoes. Add rest of ingredients. Keep in refrigerator for up to 2 weeks. Place desired amount in bake dish and heat in microwave.
Preheat oven to 350°. Lightly spray baking pan or casserole dish with vegetable spray (like Pam). In a small bowl, combine lemon juice, oil and garlic. Set aside. Rinse chicken; pat dry. Arrange chicken in prepared pan or dish. Pour lemon juice mixture over chicken. I lightly salt my chicken before pouring lemon juice mixture over it, then I sprinkle lightly with lemon pepper. Cover and bake about 40 minutes. Uncover and bake 10 minutes or longer to brown.
Preheat oven to 350°. Pour each ingredient in layers in a 13 x 9-inch pan. Pat down gently by hand. Bake at 350° for 25 to 30 minutes. Cool thoroughly. Cut into squares. Eat and enjoy.
Combine mixed vegetables, softened butter and Cheez Whiz in bowl; mix well. Spoon into greased casserole pan. Top with cracker crumbs and dot with butter. Bake for 30 minutes at 350°.
Brown meat with onion. Combine first 5 ingredients. Cook noodles, rinse in cold water. Combine cottage cheese, eggs, salt, pepper and parsley, Parmesan cheese. In pan, layer sauce, noodles, cottage cheese mix and Mozzarella cheese and sauce; repeat until gone. Bake at 375° until bubbling through, approximately 45 minutes to 1 hour. Let stand 10 to 15 minutes before cutting.
Mix all ingredients in a large bowl. Use hands. Make into balls the size of walnuts. Place on foil lined cookie sheet and freeze. Do not let them touch. After frozen, place in plastic bag and keep in freezer. When ready to use, take out what you need and place on ungreased cookie sheet. Bake at 375° for 30 to 35 minutes until brown. Serve with favorite sauce to dip in (I like J. Lee Roy's Dippin Sauce).
Chop sauerkraut finer than in can. Mix all ingredients and cover tightly. Let stand overnight in the refrigerator. Very good.
In a small bowl combine the peanut butter, honey, powdered milk and vanilla. Stir until well blended. Place cookie crumbs in a shallow bowl. With hands, shape about 1 teaspoon of mixture into a ball; roll in crumbs. Place on a large plate. Repeat with remaining dough. Makes 42 balls. Refrigerate for 2 hours. Each ball contains 30 calories.
Heat chocolate in heavy saucepan over very low heat or microwave on High for 2 minutes. Beat in cream cheese and vanilla. Cool to room temperature. Gently stir in whipped topping. Refrigerate for 1 hour. Shape quickly into 1-inch balls. Roll in nuts and coconut. Store, covered, in refrigerator. Makes 3 dozen.
Mix all 3 ingredients by hand. It works best if sausage and cheese are room temperature. Mix until it makes one large ball. Pull off small chunks and roll into balls. Place on greased cookie sheet and bake at 375° for 15 minutes. Makes about 75 balls.
Heat oven to 375°. Lightly coat baking sheets with cooking spray. Stack tortillas; cut into 8 wedges. Arrange wedges in single layer on prepared cookie sheets. Lightly spray tops with cooking spray. Bake for 9 to 11 minutes, until golden and crisp. Slide onto wire rack to cool. Melt chocolate in small pan over low heat. Put caramels and water in another small pan; stir constantly over low heat until caramels melt. Working with about 12 at a time, place wedges on a wire rack; drizzle with chocolate and caramel. Remove to waxed paper to harden.
Cream shortening and sugar. Add eggs, beating well. Stir in banana. Mix dry ingredients together; add to banana mixture. Mix well. Put in square greased pan. Bake 30 minutes at 350°.
Blender mix for 1/2 minute the cream of coconut with some of the orange juice. Place all ingredients in punch bowl and stir well, then add the ice cubes.
Combine all ingredients in a large bowl and mix well. Refrigerate until ready to serve. Serve with crackers or toast points.
Combine spinach and fruit. Mix jam, vinegar, honey and olive oil. Stir with whisk. Drizzle dressing over spinach and toss with nuts.
Cook onions in oil until tender. Remove to large bowl and add hamburg, bread, egg, 1/4 cup water, salt and basil. Shape into balls and brown, removing meatballs as they brown. In drippings, quickly cook potatoes and carrots until brown. Return meatballs and add frozen Brussels sprouts, bouillon, 2 cups water and salt and pepper to taste. Heat to boiling. Reduce heat; cover and simmer 20 minutes. Stir flour and 1/4 cup water to thicken.
Melt butter. Stir in brown sugar, syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 5 minutes. Remove from heat. Stir in soda and vanilla. Gradually pour over popcorn. Mix well. Turn on oven at 250° for 1 hour, stirring every 15 minutes. Remove from oven and cool. Break apart and store in tightly covered container. Makes 5 quarts.
Mix all ingredients, except cheese, in mixing bowl. Pour half the batter in greased pan. Sprinkle half the cheese over batter, then add remaining batter. Sprinkle remaining cheese on top of batter. Bake at 400° until brown.
In a large bowl, stir together all but egg and oil. Beat eggs and oil together and pour over other mixture. Stir until moistened. Place in greased and floured loaf pan (9 x 5 x 3-inch) or 2 smaller disposable pans. Bake at 350° (one loaf pan for 1 1/2 hours or until toothpick comes clean or two disposable pans for 1 hour or until toothpick comes clean). Turn out and cool completely.
Mix dry ingredients. Add onion; mix well. Add oil and vinegar. Beat with mixer until thick.
Blend yogurt and cottage cheese in bowl. Add onion soup mix; mix well. Let set, covered, in refrigerator for 3 hours. Serve with vegetables.
Coat a pan with nonstick cooking spray. Spread unpeeled eggplant in pan. Lightly spray top of eggplant. Broil until brown. Preheat oven to 350°. In baking dish, layer tomato-vegetable sauce, eggplant, Mozzarella, sauce, eggplant, Mozzarella and sauce. Sprinkle with grated Parmesan. Bake covered for 30 to 40 minutes.
Beat eggs well. Add Karo and mix thoroughly. Add sugar, salt and vanilla. Put nuts on bottom of pie crust; pour mixture over. Bake at 425° for 10 minutes; reduce heat to 350° and bake until done. When a knife comes out clean, pie is done.
Saute tempeh (frozen or thawed) with bulgur wheat and some garlic powder in water until crumbly. Add water until completely done. The tempeh absorbs the water quickly. Add 1 can of sauce, can of water, chili beans and any seasonings (I usually add lots of chili powder and onion powder because that's how we like it) and simmer, uncovered, for about 1/2 hour until slightly thickened. You can also add chopped onion, celery or tomatoes during the simmering time. Serve over elbow macaroni or brown rice. Top with chopped onion and/or shredded cheese of your choice. Serves 6 to 8. (Vegan style recipe if no cheese is added.) This takes about 1 hour start to finish.
Cook spaghetti according to box directions, adding onion soup mix. Fry hamburg with salt and pepper. Fry squash and zucchini, onion may be added. Chop green pepper and tomato. Mix above together and pour into casserole. Sprinkle cheese on top. Bake for 25 - 30 minutes in 350 degree oven until cheese is melted.
Cook corn in 1 cup milk until tender. Melt margarine and saute onion until soft. Stir in flour, salt and pepper; then additional milk, half and half and cooked corn. Cook until thickened. Sprinkle top of soup with popcorn before serving. Serves 4.
Combine wine, oil onions, garlic, black pepper, and rosemary in a large shallow dish, mixing well. Add venison chops. Marinate in refrigerator for 3 to 12 hours, turning occasionally. Drain and discard the marinade. Heat a large skillet sprayed with nonstick cooking spray over high heat. Add the chops. Sear the chops on both sides; reduce the heat. Add the country ham. Cook over medium-low heat until the ham is of desired doneness. Arrange the ham on warmed serving plates. Top with venison chops.
Heat oven to 375°f. 190°c. gas mark 5. Fry the bacon until crisp and saute the onion in 2 Tbsp. bacon drippings until tender. Add bacon and remaining ingredients including bean juice. Put in a 2 qt. casserole and bake for 30 minutes or until bubbling. Makes 8 x 1/2 cup servings.
Mix all but vanilla; bring to a boil. Boil by clock 1 1/2 minutes. Remove from heat; add vanilla. Beat till creamy, 1 to 2 minutes. Drop by spoonfuls on wax paper. Work fast! Cool and serve.
Mix and cook first 5 ingredients in enough water to cover for approximately 30 minutes. Cover with lid. Remove from heat. Add butter and milk and return to heat. Mix flour with enough warm water to make a paste and pour into soup mixture. This thickens enough to be hearty and warming.
In a small bowl, stir together the tomatoes, onion, peppers and vinegar. Cover tightly and chill in refrigerator for approximately 1 hour to blend flavors before serving.
Cream shortening and sugar. Add eggs, one at a time, beating well. Add buttermilk, alternating with flour, soda, salt and baking powder. Add orange rind. Bake 1 hour in tube pan at 325°.
Drain pickles and discard pickle juice. Place pickles in large mixing bowl.	Slice and layer in jar 3 pickles, 2 or 3 peppers, garlic clove and 1 cup sugar. Repeat layers in jar. Shake each day for one week.
Preheat oven to 350°. In a bowl, combine hamburg, zucchini, bread crumbs and seasonings. (Mixture will be very wet.) Shape into 6 mini meat loaves. Place in a baking pan. Bake for 45 minutes. Remove from oven. Brush on additional chili sauce on the tops of meat loaves. Bake an additional 10 minutes.
Boil noodles according to directions on bag. Drain well. Brown ground beef; drain well. Add taco seasoning and water. Mix well. Add remaining ingredients except the cheese. Put in two 11 x 13 pans. Cover with foil and bake at 350° for 35 to 40 minutes. Remove foil and add cheese and bake uncovered for 10 to 15 minutes or until cheese is melted.
Cream sugar and butter well. Add syrup and milk, stir constantly until it boils and stir occasionally. Cook until it forms a firm ball in cold water (247° to 250° or firm ball stage). Add nuts and pour into buttered pan.
Combine the first 5 ingredients. Set aside. In small bowl, combine remaining ingredients. Toss with chicken mixture. Cover and chill for several hours. (Light mayonnaise may be used.)
Mix all ingredients and drop by teaspoonful on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool slightly before removing from cookie sheet.
Boil walnuts for 2 minutes. Place in strainer and rinse with warm water. Place walnuts in a bowl and sprinkle the sugar over them. Toss until the walnuts are all covered with sugar.
Melt margarine and spread evenly in a 9 x 12-inch baking pan. Spread ingredients in order listed above in layers over margarine. Bake at 300° for 30 minutes. Cut into squares.
Shell and devein raw shrimp; press center with thumb to fan over medium flame. Melt butter in large skillet; add garlic; add shrimp. Cook and stir until pink and firm (about 10 to 12 minutes). Add parsley and wine; simmer approximately 2 minutes.
Make crust by combining flour, salt and baking powder with shortening. Add water and stir. Turn dough onto floured surface and divide into 2 parts. Roll out each part as thin as possible and spread with uncooked sausage. Roll into long roll (like jelly roll) and slice. Place slices onto cookie sheet; bake 20 to 25 minutes in a preheated 375° oven. Drain on paper towel. Makes 50.
Beat together and set aside the eggs, milk and flour. Grease an 8 x 8-inch pan. Layer cheese, chilies and cheese. Pour egg mixture over top. Bake at 375° for 30 minutes or until done. (Knife inserted comes out clean.)
Melt chocolate and butterscotch chips in a large iron skillet over very low heat, stirring constantly. Remove from heat; quickly stir in noodles and nuts until evenly coated. Drop by teaspoon onto waxed paper. Chill.
Grease 8-inch square pan. Sift all dry ingredients in a bowl. Cut in cheese, sugar and butter with a pastry blender. Take out 3/4 cup crumbs and set aside. Add milk to remaining crumbs; stir and press into pan. Spread layer of jam and sprinkle 3/4 cup crumbs on top. Bake at 350° for 30 minutes. For different taste, try 1/2 cup raspberry jam and 1/2 cup strawberry jam in place of blackberry jam.
Combine turnips, salt and sugar in a saucepan. Add water to cover, bring to a boil then simmer 12 to 15 minutes. Melt butter in saucepan. Add flour and milk until thickened and bubbly. Add salt, pepper and cheese. Cook until cheese melts. Fold in drained turnips. Pour into 1 1/2 quart slightly greased casserole. Sprinkle bread crumbs on top. Bake at 350° for 25 minutes.
Mix all ingredients together. Makes 2 layer cakes. Grease and flour pans. Bake at 350° for 30 to 35 minutes. Use powdered sugar as icing.
Add onion, green pepper, beef and rice to hot oil. Stir over high heat until lightly browned. Add remaining ingredients and mix well. Bring quickly to a boil. Cover tightly and simmer for 25 minutes. Yield: 4 servings.
Preheat oven to 350°. Grease 9 x 9 x 2-inch baking pan. In large bowl, combine flour, sugar, ginger, cinnamon, baking soda, baking powder, cloves and salt. Stir in butter, water and molasses until well blended. Pour into pan. Bake 40 to 50 minutes, until tester inserted in center comes out clean. Cool slightly on warm rack. Serve warm with Lemon Sauce.
Boil potatoes and mash with the remaining ingredients. Place the mixture in a greased casserole. Dot with butter and cover. Refrigerate.
Melt chocolate in double boiler. Add milk; cook 5 minutes over boiling water, stirring constantly. Remove from fire and add water and vanilla. Allow to cool before putting into baked pie shell. Top with Cool Whip or whip cream.
Combine cake mix and Jell-O in a bowl. Add water and mix. Add eggs, one at a time, beat well after each one. Add oil, mix thoroughly. Pour into 9 x 13-inch glass pan. Bake 45 minutes in preheated 350° oven. After cake is done, immediately punch holes in cake and pour all the lemon frosting all over it.
Combine cornmeal, flour, Parmesan cheese, paprika, salt and black pepper. Set aside. Whisk together egg white and milk. Dip fillets in milk mixture and dredge in cornmeal mixture. Place on a foil-lined baking sheet coated with cooking spray. Coat each fillet lightly with cooking spray. Bake at 350° for 30 minutes or until fish flakes easily when tested with a fork. Yield: 4 servings.
Slice 1 cup of the strawberries; set aside. Save remaining strawberries; set aside. Line bottom of 12 x 8-inch glass baking dish with 8 slices of cake. Top with one cup of sliced strawberries, one cup blueberries, then the whipped topping. Place strawberry halves and remaining 1/3 cup blueberries over topping to create a flag design or garnish as desired. Refrigerate until ready to serve. Makes about 12 servings.
Combine all ingredients with 1 cup confectioners sugar. Mix well. Make into rounded teaspoonful size balls. Roll in confectioners sugar. Store in airtight container for at least 3 weeks. If necessary, roll bourbon balls again in confectioners sugar.
Cook broccoli as directed on package and drain, reserving 1/2 cup of liquid. Melt butter in pan, adding flour and onion. Cook slowly and add broccoli liquid, stirring until smooth. Add seasonings and cheese. When cheese melts, add broccoli. Put in shallow casserole and cover with bread crumbs. Bake, uncovered, 30 minutes at 350°. Serves 6. Can be made day ahead and refrigerated until baked.
Stir together white wine, orange juice, sugar, lime juice and brandy until sugar dissolves. Add fruit and refrigerate. Add club soda before serving with ice cubes.
Cut shrimp in half lengthwise. In a large skillet, saute zucchini, eggplant, onion, green pepper and mushrooms in oil for 5 minutes or until tender-crisp. Add shrimp, stirring frequently for about 2 minutes. Add tomatoes, garlic salt, basil, parsley and pepper. Cover and simmer about 5 minutes or until shrimp are tender. Serve with rice or noodles. Makes 6 servings.
In saucepan combine sugar, cornstarch, salt, water, syrup and raisins. Cook and stir until bubbly. Cook 2 minutes more. Remove from heat and stir in lemon juice and margarine. Pour filling into pastry lined pie plate glass pie dish; filling will be thin. Cover with top crust. Bake at 425° for 10 minutes. Reduce temperature to 375° and bake 30 minutes more or until crust is golden brown. Makes 8 servings.
Cook hamburger. Drain grease. Cook noodles. Add a dash of salt and mushroom soup. Mix together hamburger, noodles, mushroom soup, bell pepper and can of water. Put in oven and cook for 15 minutes at 350°.
Place tortilla chips on a plate and top with cheeses. Microwave on High for 1 minute. Rotate place and cook for an additional 1 minute. Serve immediately.
Slice rolls in half sandwich style. Spread honey-mustard on rolls, then layer ham and cheese. Heat the remaining ingredients and pour over the top of sandwiches. Bake 15 minutes at 350°. Slice and serve.
Mix and put into a well-greased Pyrex dish. Bake, covered, at 350° for 45 minutes. Uncover and bake 5 minutes. Makes a large casserole.
Combine all ingredients. Drop 2-inches apart on greased baking sheet. Bake at 350° for 20 to 25 minutes.