HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, salt and sour cream in a buttered heavy saucepan. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234°. Remove from heat; stir in 2 tablespoons butter. Beat at high speed with an electric mixer until mixture thickens and begins to lose its gloss (4 to 5 minutes). Stir in pecans, if desired. Pour into a buttered 8-inch square baking pan or dish; chill until firm. Store in an airtight container at room temperature.
Break cake into pieces and place in trifle or decorative bowl. Sprinkle with sherry and let stand a few minutes. Make gelatin and when it begins to set, pour over cake. Make vanilla pudding according to directions and pour over gelatin. Slice strawberries (or other fruit) and arrange over pudding. Allow to chill until set. When ready to serve, cover top with whipped cream and decorate around edges and center with fruit.
In small saucepan, heat milk, brown sugar, salt and oil or margarine, just until warm (125° to 130°) stirring constantly. Put 2 cups all-purpose flour in large mixing bowl. Dump yeast on top, let sit. Add to flour mixture warm liquid and egg. Beat with electric mixer and dough hooks on low speed 30 seconds or until well mixed. Add 2 cups wheat flour and as much remaining all-purpose flour as needed for correct consistency. Set electric mixer on knead and mix for 6 to 8 minutes.
Mix ingredients together in mixing bowl with hands. Make into balls. Cook 20 to 30 minutes in oven at 350°.
Cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Sift flour and soda. Add alternately with sour cream. Fold in stiffly beaten egg whites. Bake in greased and floured tube pan for 1 hour and 30 minutes at 300°. Remove from pan at once.
Cream butter and sugar. Add well beaten eggs. Add cooled, melted chocolate. Stir in flour and milk alternately. Bake in 2 layers at 350° for about 25 to 30 minutes, or until cake springs back when touched. Cool. Use the following filling and icing.
Heat oil in large saucepot on medium-high heat. Brown oxtails on all sides, removing from pan as they brown. Add onion and garlic to saucepot. Cook and stir until tender. Return oxtails to pot. Add water, tomatoes, tomato sauce, salt and pepper. Bring to a boil. Reduce heat to low; cover and simmer 3 hours or until meat is very tender. Remove oxtails from pot; cool slightly. Remove meat from bones. Shred meat. Return to pot; discard bones. Add mixed vegetables and cook 5 minutes or until vegetables are tender. Stir in pasta. Makes 6 servings.
Cream sugar, shortening and egg. Sift flour, soda, cream of tartar and salt. Add to creamed mixture. Add vanilla. Roll into small balls. Mash with a fork. Bake at 375° until light brown.
Drain fruit; save the juice. Mix Jell-O with the 3 cups of hot water. Add 1 cup of fruit juice. Add fruit and marshmallows; let sit until thick.
Roll chicken in flour. Melt shortening in pan and fry chicken until tender; drain. Salt and pepper to taste. Add soup, onion and mushrooms. Cover and simmer for 1 hour.
Mix by package directions and bake in 11 1/2 x 15 pan. Cool completely.
Pour all liquid ingredients into coffee maker. Add spices to basket of coffee maker. Run through cycle. You need to use a percolator type, not an automatic drip type coffee maker.
Combine first 3 ingredients; blend thoroughly. Add remaining ingredients; mix well. Shape into balls. Chill until firm.
Mix peanut butter, sugar and melted butter, mixing well. Chill. Roll into small round balls (about 1 1/2 inches round). Melt paraffin in saucepan over low to medium/low heat. Add chocolate chips and stir until melted and smooth. Pick up each ball with a toothpick and dip into the melted chocolate. (You do not have to cover the ball entirely with chocolate. You can leave a little place around the toothpick that is not dipped in chocolate, so it will look like a buckeye.) Place dipped balls on waxed paper. Store in airtight container in the refrigerator.
Sift all dry ingredients into large bowl. Make a well in center and add all remaining ingredients. Mix and pour into a loaf pan. Bake at 325°.
Slightly beat the eggs. Mix other ingredients. Bake at 325° to 350° until done.
In skillet, cook bacon; drain and crumble. Brown ground beef and drain. Combine beef and bacon with remaining ingredients. Pour into a large casserole dish and bake at 350° until bubbly.
Mix room temperature cheeses and pecans together until well blended (you may use a blender, mixer or food processor). Add garlic and onion, then shape into a ball or log. Roll in parsley flakes and wrap in plastic wrap and store in refrigerator.
Whip together and set aside first 3 ingredients. Put into a saucepan light brown sugar, milk and 1 tablespoon Crisco. Cook until everything blends and is a light caramel color. Mix cooked ingredients with first 3 ingredients and mix together. Ready to spread on cake.
Thinly slice apples. Melt oleo and pour over apples. Combine dry ingredients and mix with apples. Place in unbaked shell and top with upper crust. Spread a small amount of milk on top crust and sprinkle with sugar. Cut some place for air to escape and bake at 375° for about 1 hour.
Bring all ingredients, except wieners, to a boil. Add wieners and simmer 30 minutes. Put in jars; let stand 2 to 3 days in refrigerator.
Cook sausage (crumble). After sausage is cooked, then drain grease. Melt cream cheese. Add salsa and sausage. Serve hot with corn chips.
Combine last 2 ingredients. Cream sugar and margarine. Add eggs and beat. Sift together remaining ingredients and add to egg mixture. Roll into balls the size of small walnuts. Roll in cinnamon and sugar mixture. Place 2 inches apart on a greased cookie sheet. Bake at 400° for 8 to 10 minutes.
Combine eggs and sugar and beat until light (about 2 minutes). Sift flour, salt and soda. Add to egg mixture and blend until smooth (about 2 minutes longer). Add remaining ingredients and mix very well. Spoon into two greased and floured 9 x 5-inch loaf pans. Bake at 325° for one hour. Remove from pan immediately and serve warm or cold.
Combine lemon juice and pineapple juice with water to make 2 cups. Heat jello until dissolved in hot juice. Chill. When it begins to thicken, add pineapple, grapefruit pieces, celery and almonds.
Line 9 or 10-inch pie pan with crust. Heat oven to 425°. Blend first 6 ingredients together with beater. Add 2 well beaten eggs. Pour mixture into pie shell and bake at 425° for 10 minutes, then at 325° for 30 minutes or until pie is golden brown or inserted knife comes out clean.
Cream butter and sugar. Add beaten eggs and can of pineapple (drained). Stir in bread cubes until moistened. Bake in greased casserole dish at 350° for 45 minutes or until lightly browned. Serves 4 to 6 people.
Mix sugar and cornstarch, stirring well. Add remaining ingredients. Stir well. Add beets and cook until thickens.
Core tomatoes; cut into wedges. In a salad bowl, place tomatoes, lettuce, orange and onion.* In a glass measure, combine orange juice, vinegar, oil, honey, salt and pepper to taste. Just before serving, pour over salad; toss gently.
Using two cups water, remove chicken from broth. Turn crock-pot to high and when broth is boiling, add noodles. Stir well and cover. Cook 30 to 45 minutes, stirring occasionally. Serve with chicken.
Combine all ingredients in a medium bowl, stirring just until dry ingredients are moistened. Turn dough out onto a well floured surface and knead 15 to 20 times. Pat dough to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter. Place biscuits on a lightly greased baking sheet. Bake at 450° for 8 to 10 minutes or until lightly browned. Yield: 1/2 dozen.
Preheat oven to 350°. In large mixing bowl, beat milk, peanut butter, egg and vanilla. Add biscuit mix; mix well. Chill for 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Flatten with fork. Bake for 6 to 8 minutes. Careful not to overcook.
Mix together. Bake at 325° for 30 to 40 minutes. Makes 2 pies.
In a large skillet, brown ground beef and drain. Add spaghetti sauce to beef and mix thoroughly. Spread a thin layer of sauce mixture into bottom of 9 x 13-inch pan. Top with half of raw lasagna noodles arranged to fit pan. Top noodles with half of remaining sauce mixture, followed by half of cheese, then remaining noodles.
Melt butterscotch chips. Add 1 cup peanut butter. Stir in 1 bag chow mein noodles and marshmallows. Mix well. Put in 9 x 13-inch pan. Cool.
Remove flowerets from broccoli. Cut stalks into 1-inch pieces. In saucepan, heat water to boiling. Add broccoli, celery and onion. Cook about 10 minutes, or until broccoli is tender. Do not drain. Place in blender. Blend until smooth. Heat margarine until melted, add flour, stirring constantly until smooth. Stir in chicken broth. Heat to boiling. Stir in broccoli, salt, pepper and nutmeg. Heat just to boiling. Stir in whipping cream. Heat just until hot, do not boil.
Mix butter, flour and pecans together and press in square cake pan. Bake at 350° for 20 minutes. Mix cream cheese, confectioners sugar and Cool Whip and spread on crust. Mix lemon pudding and milk together. Spread on top of cheese mixture; top with additional Cool Whip. This dessert is pretty with nuts and slices of lemon on top.
Bring water and salt to a boil in a large Dutch oven. Stir in macaroni. Return to a rapid bowl and cook 8 to 10 minutes or until tender; drain. Rinse with cold water and drain.
Heat oven to 350°. Mix first 4 ingredients with fork in ungreased 13 x 9-inch pan. Stir in Bisquick until moistened. Press mixture evenly into pan. Bake 16 to 18 minutes or until light brown. Immediately sprinkle with chocolate chips and let stand until softened, 3 to 4 minutes; spread evenly. Sprinkle with pecans. Makes approximately 32 bars.
Fold carrots, cheese and celery soup together. Put into greased casserole. Cover with bread crumbs. Bake at 350° for 45 minutes.
In mixing bowl, combine eggs, 1/4 cup milk, bread crumbs, onion, parsley, 1/4 teaspoon pepper, allspice or nutmeg. Add meat. Mix well. Shape into 30 meatballs. In a large skillet, cook meatballs in margarine or butter, half at a time, over medium heat about 10 minutes or until no pink remains, turning to brown evenly. Remove from skillet, reserving 2 tablespoons drippings. Drain meatballs on paper towels.
Combine flour, salt and pepper. Sprinkle half the mixture on one side of the round steak and pound on. Repeat for other side. Cut meat into pieces.
Sift flour once. Measure. Add baking powder and salt and sift again. Cream butter with 1 1/2 cups of sugar until the mixture is light and fluffy. Add flour mixture alternately with milk, beating until smooth after each addition. Add vanilla and blend. Beat egg whites until frothy throughout, then gradually beat in reserved half cup of sugar and continue to beat until the mixture holds in soft peaks. Fold lightly but thoroughly through the batter. Pour into two deep greased and floured 9-inch layer cake pans and bake in a 375° oven for about 30 minutes or until a cake tester inserted in the center comes out clean. Remove from the oven and allow to stand in pans 5 minutes. Then turn out on wire racks to cool and frost as desired.
Melt oleo over medium heat. Stir in flour. Blend well. Gradually stir half and half and bouillon cubes. Cook, stirring constantly, until thickened slightly. Stir in Parmesan cheese and heat until just melted. Makes 3 1/2 cups.
Combine all ingredients and bake in tube pan, that has been greased and floured, for one hour at 325°. (Test for doneness.)
Combine onion, garlic and oil in 1-quart casserole; cover with lid. Microwave on High for 2 to 2 1/2 minutes or until tender. Stir in remaining ingredients; cover. Microwave on High 5 to 6 minutes. Sauce can be covered and refrigerated for up to 2 weeks. Makes 1 1/2 cups.
Mix margarine, sugar, egg, vanilla and almond extract. Blend in flour, baking soda, cream of tartar and vanilla. Cover and chill dough 2 to 3 hours. Divide dough in half. Keep rest in refrigerator. Roll out on lightly floured cloth or table. Cut into desired shapes or use cookie cutters. Transfer cookies to a lightly greased baking sheet. Repeat with second half of dough. Bake at 375° for 7 to 8 minutes.
Split English muffins in half. Combine crab meat, cheese, butter, mayo, seasoned salt and garlic powder in bowl; mix with hands (easier). Spread mixture on muffins. Put muffin halves back in original package with wax paper between layers. Freeze for at least 3 hours. Cut each muffin in 1/4-inch pieces and place on cookie sheet. Bake or broil until light brown.
Place chicken in a lightly oiled Pyrex or Corning Ware pan. Mix chestnuts, mushrooms, celery, soup and mayonnaise together. Pour mixture over chicken. Mix stuffing with melted butter. Sprinkle over top. Bake at 350° for 1 hour or until chicken is cooked completely.
Mix thoroughly the first 3 ingredients. Blend the flour and salt into mix. Divide dough in half. Tint half the dough with any food coloring. Chill, if desired. Take 1 teaspoon of each color and roll into pencil-like roll. Alternate colors. Use beaten egg white in between to stack layers about 3 wide and 3 high. Refrigerate at least 1 hour. Slice 1/4 inch thick and place on cookie sheet. Bake at 350° for about 10 to 12 minutes. Makes about 2 dozen.
Butcher will cut thin steaks (about 1/4-inch) on request. Cut steaks into 3 x 6-inch pieces; pound to tenderize. Salt and pepper each strip and place 1/2 strip of bacon on each. Roll up strips and secure with thread or toothpick. Brown on all sides; remove from pan. Make gravy from stock with flour and cold water; shake well to remove lumps. Slowly add mixture to frypan, stirring constantly. Continue to add water to consistency desired. Add new potatoes, onions and baby carrots; return beef rolls to pan. Cook on medium heat, covered, until vegetables are tender.
Soften cream cheese. Mix with Cool Whip. Slice bananas on pie shell. Pour cheese mixture over bananas. Top with blueberry pie filling.
Mix cake mix according to directions and bake in a 9 x 12-inch pan. Cool.
Preheat oven to 325°. Beat egg whites until very stiff; add cream of tartar and slowly add 1 cup sugar. Spread meringue into a well buttered glass pie plate. Bake 1 hour. Cool.
Make crust of graham crumbs and 1 stick butter. Spread in a 9 x 13-inch pan. Mix powdered sugar and eggs. Beat with 1 stick butter. Pour over crust for first layer. Drain pineapple. Reserve the juice. Slice the bananas and dip in pineapple juice. Layer the bananas and pineapple. Spread Cool Whip over the top. Top with cherries and nuts. Chill at least 8 hours.
In mixing bowl, beat margarine and brown sugar. Beat until fluffy. Add egg and milk. Beat well. Mix flour and baking powder; add to mixture. Drop by rounded teaspoon on waffle iron. Cook same as waffles. Cool on rack. Frost, if desired. Makes 20 to 24.
Cook vegetable in boiling salted water until tender. Mix can of soup with sour cream and mayonnaise. Season mix with salt and pepper. Place cooked cauliflower in casserole dish that has been treated with margarine or cooking spray. Pour soup mixture over vegetable. Cover with buttered bread crumbs. Bake at 350° until brown.
Brown ground beef and onion. Drain well. Put in Dutch oven. Add mushrooms, tomatoes, tomato paste, tomato sauce and green beans. Add salt and pepper. Bring to boil. Simmer for 1 hour.
Drop by teaspoonful on ungreased cookie sheet and bake at 350° for 9 to 11 minutes.
Melt butter in 9 x 13-inch pan. Mix dry ingredients (sugar, flour, baking powder) and milk together. Pour this over melted butter. Do not mix! Add peaches. Mix cinnamon and sugar. Sprinkle over top. Bake at 350° for 40 minutes.
Brown meat and drain. Mix onion, beans, sauce, water and seasonings. Add meat and simmer for 15 minutes.
Pour into buttered casserole. Bake at 350° for 45 minutes, covered. Bake 15 minutes, uncovered. Serve with chow mein noodles. One half recipe can be used for small family.
Preheat oven to 250°. Mix together first 5 ingredients. Toast on cookie sheet for 30 minutes. Stir often. Use a 9 x 13-inch baking dish to layer 1/2 mixture on bottom, softened ice cream in second layer, other 1/2 mixture on top. Return to freezer. This serves several people.
Blend ingredients. Form into walnut size balls. Bake at 350° for 30 minutes or until brown. May be frozen and reheated. Bake on broiler pan, sprayed with Pam. Do not let balls touch each other. Do not add water or other moisture to this recipe.
Put crackers in gallon size Ziploc bag. Pour oil in bag and seal. Toss to coat. Add seasoning package. Seal and toss again. Bake on ungreased cookie sheet at 250° for 15 to 20 minutes.
Melt margarine and mix well with dressing. Save 1/4 of the dressing and set aside. Mix all ingredients with the squash. Pour into a greased casserole dish. Top with remaining dressing. Bake at 350° for about 35 minutes.
Combine all ingredients in a bowl and press firmly on the bottom of a 9-inch spring form pan.
Mix all ingredients. Pour in unbaked pie shell. Bake at 350° for 45 minutes.
Mix cranberries and 2 cups sugar and let set for 2 hours so sugar can dissolve. Make jello as on the box. After it is cool, add all the rest and stir well. Don't drain the pineapple too well. Put in the refrigerator.
Mix together the butter, poppy seed, mustard and Worcestershire sauce. Slice each roll almost through, leaving it hinged on one side. Spread each side of roll with the butter mixture. Place many layers of ham and a slice of cheese on each roll; replace top of roll.
Layer stuffing, sausage and mushrooms (in order given) in 9 x 13-inch casserole dish. Mix cream of mushroom soup, milk, eggs and mustard. Pour over sausage mixture. Bake 50 minutes at 325°. Remove from oven and put grated cheese on top. Return to oven and cook 10 minutes more. May make this the night before and refrigerate.
Cook off the chicken and save 2 cups of broth. Break or cut chicken into pieces. Fry onion and green pepper in salad oil. Stir in broth and add all other ingredients except flour and chicken. Thicken with flour to desired thickness. Add chicken and simmer for 1/2 hour before serving on buns.
Bring sugar, cocoa and milk to hard boil; boil 1 minute. Remove from heat. Combine butter, peanut butter, vanilla and oats into first mixture. Beat until mixture thickens. Spoon onto wax paper. That's all, no baking.
Combine all ingredients except potatoes. Toss all together and add potatoes just before serving.
Melt in microwave for 2 minutes at 50% power. Stir. Cook 2 more minutes. Stir in 3 cups chopped pecans. Put in 9 x 11-inch pan. Refrigerate to set.
Heat oven to 325°. Trim fat from pork roast. Place pork on rack in shallow roasting pan. Mix remaining ingredients, except Raisin Sauce; sprinkle over pork. Insert meat thermometer so tip is in center of thickest part of roast and does not rest on fat.
In blender, whiz 1 cup of the tomato juice and the dates until smooth. Put into large mixing bowl and add remaining juice. Sprinkle the yeast into bowl and stir until yeast dissolves. Stir in garlic salt and Italian seasoning. Add the whole heat flour and enough plain unbleached flour to make a fairly stiff dough. Knead well. Put in Pam sprayed bowl. Cover with a damp cloth and let rise until double. Punch down; shape into loaves. Put into 2 large loaf pans (that have been lightly sprayed with Pam) and let rise until double. Bake at 375° about 1 hour.
Bring first 3 ingredients to boil. Remove from heat and add chocolate bits. Stir until melted.
In 2 or 3-quart saucepan, combine all listed ingredients up to and including the bay leaves. Bring to a boil; let cool to room temperature. Pour over beef roast in a deep crock, or stainless steel or enamel pot. The marinade should come half way up over the roast. Add water if necessary. Turn meat to cover. Cover the pan and refrigerate 2-3 days, turning the roast twice per day. Remove the roast from marinade and pat dry. Strain the marinade and reserve the liquid.
In top of double boiler, combine all ingredients. Heat and stir until well blended. Pour into 8 x 8-inch buttered pan and cool.
Preheat oven to 450°. Grease 9 inch ovenproof skillet, place in oven to heat. Mix all ingredients in a large bowl, then pour into heated skillet. Bake for 20 to 25 minutes or until golden brown.
Add pecans and cranberry sauce to muffin mix. Mix well. Pour into greased 5 x 9-inch loaf pan. Bake at 350° for 30 minutes until bread tests done. Invert onto wire rack. Slice and serve warm. Yields 12 servings.
Mix all ingredients together except chicken. Put in on top. Cook at 350° for 1 hour covered with foil for the last 15 minutes. Take cover off. Let chicken brown. Real good.
Combine all ingredients, except nutmeg, in a saucepan. Mix lightly and let stand 5 minutes. Bring to a boil over medium heat. Stir occasionally. Reduce heat and simmer until apples are tender, 15 to 20 minutes.
Melt butter in saucepan with milk. Place shredded potatoes in a 9 x 13-inch greased pan. Pour butter and milk mixture over potatoes. Sprinkle cheese on top. Bake at 350° for 1 hour.
Thoroughly mix cheese, egg, milk and salt. Cut slices of bread in half. Toast on 1 side. Spread untoasted side with the cheese mixture and place under broiler until brown (cheese is puffy and toasted).
Cream the butter. Add sugar, egg, vanilla and salt. Add flour and mix well. Add oatmeal and blend. Add pecans and blend. If too dry, add a tablespoon of water. Form into balls the size of a small walnut. Bake at 325° for 20 minutes. Roll in powdered sugar while still warm. Makes about 4 1/2 dozen.
Put into small balls, size of a walnut. Roll in powdered sugar. Do not flatten. Bake 10 minutes in 375° oven.
Mix together chicken, soup, mayonnaise, celery, rice, lemon juice and onion. Place in a greased casserole; sprinkle with corn flakes and top with butter. Bake at 350° for 30 minutes.
Mix apples, cranberries and granulated sugar; place in bottom of ungreased shallow pan.
May add 1/2 cup toasted almonds, pecans or water chestnuts.
Mix first 4 ingredients until creamy, then add eggs, beating 10 full minutes or until it is no longer gritty. Pour into baked pie shell or use graham cracker crust. Refrigerate. Freezes great.
Beat butter with sugar and molasses. Mix in egg. Sift dry ingredients and add to wet mixture. Mix well. Chill in freezer 1 hour or refrigerate for 2 hours.
Cream the shortening until like thick cream. Add sugar a little at a time until light and fluffy. Add well beaten egg yolks and blend thoroughly. Add enough hot water to the cocoa to make a smooth paste, then add enough more to make 1 cupful of cocoa mixture. Add to the creamed mixture. Sift flour, soda and salt and add alternately with the sour milk to which the vanilla has been added. Mix thoroughly. Fold in carefully the stiffly beaten egg whites. Turn into 2 greased and lightly floured 9-inch layer cake pans. Bake for 30 to 40 minutes at 375°. Frost with desired frosting.
Mix together the margarine and white sugar. Add remaining ingredients, mix well and pour into unbaked pie shell. Bake at 350° for 1 hour.
In medium bowl, combine first 4 ingredients; set aside. In large mixer bowl with mixer at medium speed, cream butter, salad oil, confectioners sugar and 1 cup granulated sugar until light and fluffy. Add eggs and vanilla and continue beating, scraping sides of bowl occasionally. Gradually add dry ingredients and continue mixing until just combined. Wrap and refrigerate dough at least 1 hour. Preheat oven to 350°. Grease 2 large cookie sheets; set aside. Shape dough into 1-inch balls and roll in additional granulated sugar. Place on cookie sheets. Press each ball with a fork. Bake 10 to 12 minutes. Remove immediately to wire racks to cool. Makes 12 dozen.
Brown steak in oil. Add 1/4 cup water and simmer 15 minutes. Add tomato soup, Worcestershire, onion, brown sugar, chili powder, vinegar, salt and pepper. Cook 1 hour on low.
Combine soup, milk and cheese. Cook onion in butter until tender. Cook broccoli according to directions on package until almost tender. Drain. Combine all ingredients. Divide between 2 well-greased 1 1/2-quart casserole dishes. Bake for 35 to 40 minutes at 350°. Serves 8.