HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine, sugar, egg, milk and vanilla. Sift flour, salt and baking powder. Add to creamed mixture. Roll out thin, cut and bake at 375° about 8 minutes.
Heat oven to 300° (low). Grease and flour a 9 3/4-inch tube pan. Blend butter and sugar in a large bowl; beat until mixture is light and fluffy. Gradually add eggs and lemon extract. Beat until well blended. Sift flour and baking powder together 3 times. Add nuts and raisins to flour. Gradually add flour mixture to creamed mixture; blend thoroughly. Pour into prepared pan. Bake 1 1/2 to 2 hours. Cool 15 minutes. Remove from pan. Serve when completely cool.
Cook sausage; drain and crumble. Spray pan with Pam. Mash rolls into bottom of pan. Put crumbled sausage on top of rolls; put cheeses on top of sausage. Mix eggs, milk, salt and pepper together. Pour over cheeses. Bake at 350° for 20 minutes or until knife inserted into middle comes out dry.
Beat eggs, sugar, vanilla, butter, syrup and 2 cups chopped nuts. After beating put 1 cup whole nuts on top. Bake at low temperature for about 40 minutes.
Cream sugar, shortening and eggs. Add milk and vanilla. Sift dry ingredients and add to creamed mixture. Add nuts and dates.
Mix cracker crumbs, butter and sugar. Press into bottom and sides of pan (8 x 8-inch). Save some of the mixture for the top. Chill thoroughly.
Cook potatoes and rutabaga 10 minutes, boil in large pan. Add other vegetables. Boil, reduce heat cook 5-7 minutes. Drain and return to pan. In another pan melt butter, stir in sugar and cornstarch. Stir in other ingredients. Cook until bubbly, 4-7 minutes. Pour over vegetables and cook until hot.
Mix all ingredients in black skillet. Cook until thick and add 1 stick margarine and 1 teaspoon vanilla. Pour into baked pie shell and top with meringue.
Mix together all but the last two ingredients. Pour into a buttered casserole dish. Top casserole with the corn flakes mixed with the melted butter. Bake at 350° for 45 minutes.
Stir strawberries and sugar in bowl. Bring water and Sure-Jell to a boil and boil 1 minute, stirring constantly. Add berries and stir 3 minutes. Pour into 1/2-pint jars to within 1-inch of top. Put caps on; screw bands tight. Let stand at room temperature for 24 hours or until set, then freeze. Yields 6 half pints.
Thaw hash browns overnight in refrigerator. Layer in ungreased 9 x 13-inch baking dish. Sprinkle with salt and pepper. Place chicken and mushrooms over hash browns. Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic. Sprinkle with paprika and almonds. Bake, uncovered, at 350° for 50 to 60 minutes or until heated through. Yields 8 to 10 servings.
Combine corn, egg yolk, cornmeal, flour, salt and pepper. Beat egg whites until soft peaks form. Fold half of egg whites into cornmeal mixture, then fold in the rest. (Do not overmix.) Coat medium-hot skillet with oil. Drop batter into skillet. Spread round like pancake and cook until golden brown on both sides.
Cream margarine and sugar in large mixer bowl until light and fluffy. Combine flour and baking powder in bowl; mix well. Add to creamed mixture alternately with milk, beating well after each addition. Add salt, vanilla and lemon extract; beat well. Fold in egg whites gently. Pour into 3 greased and floured 9-inch round cake pans. Bake at 375° for 25 to 30 minutes or until layers test done. Remove to wire racks to cool completely. Top with favorite icing, fruit or strawberries. Yield: 12 servings.
Combine corn, eggs and cracker crumbs. Sift together flour, baking powder and seasonings. Add to mixture. Drop by tablespoons into hot oil in skillet (small amount of oil). Fry until browned, about 3 minutes; turn once. Makes about 18. Serve hot. Enjoy!
Mix ingredients. Bring to a boil. Cook for 25 minutes. Put through a food mill to separate pulp. Reheat jar and seal. Cold water bath for 5 minutes. Don't use paraffin wax or pectin.
Slice bananas into a mixing bowl and beat until well mashed. Add remaining ingredients. Blend and then beat at medium speed for 2 minutes. Pour into a well-greased and floured 10-inch tube or Bundt pan. Bake at 350° for 60 to 70 minutes. Cool in pan at least 15 minutes. Remove from pan. Ice when cool. Cake can be baked in 13 x 9-inch pan for 50 to 55 minutes.
Cream butter and sugar well. Add water and vanilla. Mix into flour. Add pecans. Make small drops (approximately 1 teaspoon) of batter on cookie sheet. Bake at 300° for 25 minutes. Cool before removing from sheet.
Boil potatoes until soft. Brown hamburger meat and onions. Drain. Drain potatoes. Mix in milk and add ingredients. Heat and serve. This recipe will serve 6 people.
Cook noodles in boiling water until limp. Drain and mix with condensed soup. Place noodles and soup in a 3-quart casserole. Arrange chicken on top of noodles. Sprinkle with salt, pepper and paprika. Cover and bake at 350° for 1 1/2 hours, or until chicken is tender.
Place meat in greased 13 x 9-inch baking dish. Add vegetables; cover with soup and milk. Top with cheese. Bake 1 hour at 350°.
Brown beef with onion; pour off fat. Stir in the next 5 ingredients. Cover bottom of a buttered 2-quart casserole with corn chips. Pour in meat mixture; top with corn chips. Bake at 350° for 30 to 35 minutes. Top with shredded cheese; return to oven until cheese melts.
Combine all ingredients, except broccoli, in top of double boiler. Cook over simmering water 5 minutes or until heated through, stirring constantly. Serve over hot cooked broccoli.
Place cream and Kisses in large bowl; set aside. Combine sugar, milk and margarine in pan; bring to a boil on medium heat. Pour over Kisses and marshmallow cream. Stir until well blended. Add pecans. Cool slightly. Spoon out onto wax paper.
Drain strawberries, reserving juice. Blend reserved juice with sugar and cream cheese in bowl. Combine strawberries, pineapple and remaining ingredients in bowl, mixing well. Fold into cream cheese mixture. Spoon into 2-quart serving dish. Freeze overnight. Yields 12 servings.
Cook pasta according to package directions. Heat oil over low heat; stir in all remaining ingredients, stirring about 3 minutes. Toss with pasta.
Shred cabbage; put in pan with salted water to cover and 2 tablespoons vinegar. Heat to boiling; cover and cook until tender. Drain. Fry bacon until crisp; drain, keeping bacon grease in pan. Add to it brown sugar, flour, water, 1/4 cup vinegar, salt, pepper and onion. Cook, stirring frequently, until thick. Add sauce and diced bacon to cabbage. Stir and heat through.
Put water, sugar and yeast in bowl. Add salt and 2 cups sifted flour. Beat for 2 minutes. Add eggs and melted, cooled lard and beat 1 minute. Gradually add 4 1/2 cups flour, stirring until dough is formed. Divide into 3 parts. Roll out and cut each circle wedge like pie into 12 wedges. Start at wide part of wedge and roll up to form rolls. Put in pan and let rise. Use beater for this recipe. Bake at 375°.
Cook spaghetti as directed on box. Drain and cool. Add next four ingredients. Add Italian dressing to taste. Mix and refrigerate overnight.
Mix eggs, oil and sugar. Add 1 cup flour, salt, soda, cinnamon and baking powder. Add zucchini and remaining flour. Beat well; zucchini becomes part of liquid. Add nuts and vanilla. Pour into 2 greased and floured loaf pans. Bake 1 hour at 350° or until done.
Mix bread, tuna, egg, Worcestershire, mustard and salt. Shape mixture into 3 patties, about 1/2-inch thick. Fry in oil over medium heat until golden brown on both sides. Top with dill sauce.
Dice first 4 ingredients. Grate carrot and radishes in food processor or blender. Mix together with cooked macaroni. Add mayonnaise, mustard and sugar and stir well.
Mix together pineapple and grated cheese. Combine together sugar, flour and pineapple juice. Mix in with pineapple and cheese mixture. Crush Ritz crackers and layer top with crackers. Cut margarine over top. Bake at 350° for 1/2 hour.
Wash and drain berries and press through ricer. You can use potato masher. Mix and sift dry ingredients. Combine with egg, milk and butter. Pour into 9-inch square pan and bake at 375° for 30 to 40 minutes. Use berries on top of cake. Can use milk over all for shortcake dessert.
Mix all ingredients in covered jar. Use within 6 months. Ingredients may be increased proportionally. Makes enough for about 20 tacos.
In large saucepan mix all ingredients thoroughly and heat to serving temperature. Serve with tortilla chips.
Beat eggs, sugar, oil and vanilla until foamy. Combine dry ingredients. Mix with wet ingredients and blend well. Add pineapple, zucchini, nuts and raisins. Divide into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until toothpick comes out clean.
Sift flour with salt; cut in shortening until mixture resembles fine meal. Sprinkle with water, a tablespoon at a time, mixing lightly with fork until all of the flour is moistened. Form dough into ball; divide in half. Roll each to 1/8-inch thickness on lightly floured board; fit pastry loosely into pie plates. Prick bottom and sides with fork. Trim and flute edges. Bake in preheated hot oven at 400° for 10 to 12 minutes or until golden brown. Makes 2 (8 or 9-inch) crusts.
Drain fruit. Mix canned fruit and pudding mix. Refrigerate 2 hours. Add banana and serve.
Cook beans and onion in water until tender. In a small frying pan, brown 3 tablespoons flour. When browned, add 2 tablespoons butter. When melted, whisk in a small amount of soup juice. Stir mixture into soup. Before serving, stir in 1/2 pint sour cream.
Break bread and crumble crackers. Sprinkle baking powder over top of bread and crackers.
Brown hamburger. Drain. Add chili powder and onion; mix well. Simmer 3 to 5 minutes or until onion is slightly cooked. Turn off heat. Add crushed nacho chips. Mix well in meat mixture. Pour in tomato sauce and mix well. Simmer 15 minutes. Turn off heat. Place cheese slices on top until covered. Melt cheese. Add tomatoes and lettuce before serving.
Stir all ingredients together. Bake 55 minutes in 350° oven.
Dissolve gelatin completely in boiling water in bowl. Pour into 9-inch square pan. Chill until firm, about 4 hours. Cut into 1 inch squares or use cookie cutters to cut into different shapes.
Mix all ingredients and pour into unbaked pie shell. Bake at 300 degrees until done.
Mix together eggs, salt and sugar. Scald milk; let stand and skim. Pour into egg mixture; add vanilla and nutmeg. Pour into unbaked pie shell. Sprinkle nutmeg on top, also. Bake 10 minutes in 450° hot oven; turn down to 325° for 35 to 40 minutes more, or until knife comes out clean.
Mix beans in a saucepan; add butter, seasoned salt and lemon pepper. Let simmer for 10 minutes after coming to a hard boil. Wait for 2 minutes, cool down and place in bowl. Sprinkle with Parmesan cheese on top. Ready to serve.
Blend margarine, flour and nuts and put in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Mix cream cheese, powdered sugar and Cool Whip and place on top of flour mixture. Mix the pudding and milk and place on top of cream cheese mixture and add remaining Cool Whip.
Put chicken in pot with broth, water, salt and Tabasco. Bring to boil and skim off foam. Reduce heat; add carrots. Cover and simmer 20 minutes or until chicken is tender. Mix Bisquick, onions, basil, egg and milk in medium bowl until stiff. Drop by teaspoonful into rapidly boiling broth. Reduce heat, cover and cook 10 minutes, until dumplings have puffed. Pull chicken off bone in large pieces and serve with soup and dumplings. Makes 4 servings.
Mix canned fruit, peach juice and pudding. Mix. Refrigerate overnight. Add rest of ingredients. Chill until ready to serve.
Combine green, oranges, avocado, mushrooms and onion rings in a salad bowl. Toss lightly. Serve with dressing. Makes 6 to 8 servings.
Pour milk in a large bowl. Add other ingredients. Using a hand egg beater, mix well until the mixture is foamy.
Cut away the core of the cabbage. Cut the cabbage half into quarters. Cut each quarter crosswise into very thin slices. There should be about 6 cups of shredded cabbage. Melt the butter in a saucepan and add the cabbage. Add the cloves and salt and pepper to taste. Cook, stirring often, about 15 minutes. Do not allow to brown.
Seed the watermelon and puree it in a food processor or blender. Pour into plastic popsicle molds or paper cups and freeze for several hours. If you are using paper cups, wait until the popsicle is partially frozen, then insert a popsicle stick.
Mix first 5 ingredients together. Add pudding mix, cake mix and chocolate chips. Bake in Bundt pan (lightly greased) for 1 hour at 325°. Cool before removing from pan. Enjoy!!!
Place chunks of rhubarb in pie shell. Mix rest of ingredients and pour over rhubarb. Sprinkle top with nutmeg. Bake at 400° for 10 minutes, then at 325° until set.
Melt butter and let cool. Add one egg and beat together. Pour over cake mix and work together well by hand. Pour into a greased 9 x 13-inch pan. Pat out to cover the bottom of the pan.
Cut large shrimp in half. In frying pan, cook mushrooms and scallions in butter until tender. Blend in flour. Add soup; cook until thick, stirring constantly.
Mix the butter, sugar, vanilla and water. Add flour and pecans. Roll into balls about the size of walnuts. Bake at 375° for 12 minutes. Roll in powdered sugar.
Combine buttermilk, sugar, corn syrup, pineapple and vanilla. Pour into refrigerator dessert tray. Freeze until firm. Remove to chilled bowl; add unbeaten egg white and beat until fluffy. Return to freezer for 20 to 25 minutes or until frozen. Serves 5.
Put rice in a 9 x 13-inch baking dish or cake pan. Stir in dry onion soup. Lay chicken breasts on top of rice mixture. Mix both soups and 1 soup can of water in a bowl. Pour soup mixture over chicken breasts and rice. Cover with foil and bake at 350° for 1 1/2 hours. Uncover and bake 30 more minutes until rice is done. You may need to pick up chicken breasts and stir liquid into rice about halfway through cooking.
Mix together nuts, flour and margarine. Press into 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool crust.
Cream butter and sugar. Add eggs and melted chocolate. Put dry ingredients in a separate bowl. Add to creamed mixture. Add chocolate chips and pecans. Place golf ball-size pieces on ungreased cookie sheet. Bake only for 8 minutes. If you leave in longer, they will get hard. Smaller size cookies are better. Bake at 350° for 8 minutes.
Preheat oven to 350°. Butter 8-inch square glass pan.
Cook macaroni according to package directions; drain and cool. Add remaining ingredients. Refrigerate until ready to serve.
Cut tomatoes in half; cut six slices from each half. Sprinkle liberally with next 3 ingredients. Melt margarine; stir in bread crumbs. Sprinkle tomatoes with bread crumbs and Parmesan cheese. Bake 25 to 30 minutes in a 350° oven. Serves 6.
This no-mayonnaise-or-cream potato salad is perfect for summer outings. Mix all ingredients, except potatoes, in large serving bowl until well blended. Add hot potatoes; toss to coat. Serve warm or at room temperature.
Put peaches and 1/2 c. sugar in pan and bring to a boil.
Arrange a nest of lettuce. On it place the drained pear half cup side down. Make tail at larger end of pear with marshmallow. The head is the stem end. Make mouth with cherry and eyes with raisins. Long ears are made with long almonds.
Heat first four ingredients in saucepan to hard crackle stage (260 degrees). Add butter and vanilla. Mix well add pour into buttered platters. Let cool just enough to be able to handle the heat. Butter hands and pull taffy until it turns to pearl white ivory color. Lay out in a rope and cut into bite size pieces.
Peel and slice potatoes. Cook until soft. Drain and mash potatoes. Add remaining ingredients. Pour into a baking dish. Dot with butter. When ready to serve, bake at 350° until potatoes are warm.
Peel and wash potatoes. Slice French fry style; drain and put in a baking dish. Place onion on top of potatoes and slice butter on top of onion. Sprinkle with garlic salt and pepper. Cover and place in microwave for 10 minutes. Stir and continue cooking for an additional 10 minutes.
Cook noodles according to package. In skillet, brown beef and onions. Stir in flour, salt and pepper. Remove from heat. Add buttermilk slowly. Stir. Add mushrooms, catsup and Worcestershire sauce. Heat over medium heat for 5 minutes. Stir occasionally, add 1/2 cup sour cream. Stir in noodles. Heat to serving temperature.
Bring the butter or margarine and eggs to room temperature. Grease and flour the bottom and sides of a 10-inch tube pan; set aside. In a small mixer bowl, beat the butter or margarine at medium speed of electric mixer until creamed. Gradually add the sugar, beating at medium speed until light and fluffy. Add eggs, one at a time; beat about 1 minute after each. Scrape the bowl frequently with rubber spatula; beat 2 minutes more. Stir together the flour, salt and soda. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Beat well after each addition. Add lemon extract, orange extract and vanilla; beat just until thoroughly blended.
Blend and shape into 4 rolls about 1 inch in diameter. Chill or freeze; cut into slices about 1/4 inch thick. Bake on ungreased cookie sheet at 375° for 10 to 12 minutes.
Cream shortening and sugar. Beat in whole egg and two egg yolks. Sift flour and baking powder together. Combine the two mixes. Blend thoroughly. Spread batter in a 9 x 13-inch cake pan. Sprinkle nuts, chocolate chips and marshmallows over the batter. Beat the two egg whites until stiff. Fold in brown sugar. Spread over top of batter. Bake 30 to 40 minutes at 350°.
Heat a large heavy skillet over medium-high heat. Brush each chop lightly with olive oil and cook chops for 9 to 10 minutes, turning occasionally, until evenly browned on both sides and just done. Remove chops to a serving platter; keep warm.
Part 1: Dissolve Jell-O in juice from No. 2 can pineapple (heated then chilled).
Dissolve Jell-O in boiling water. Add 7-Up and pour into a 9 x 13-inch pan. Stir in pineapple; put sliced bananas on top. Chill until firm. Add Cool Whip on top.
Cook together brown sugar, butter and canned milk until thick and brown. Add 1 cup milk, flour and egg yolk and cook until thick. Put on meringue and bake until brown.
Simmer stew about 10 minutes. Before simmering stew, add the wine. Heat potatoes. When stew is simmered, serve stew. Put potatoes around edge of serving dish. Serve with salad and dinner rolls.
Saute carrots, celery and onion in margarine until tender. Add chicken broth and simmer 10 minutes. Add cream of potato soup and simmer 15 minutes. Add cheese gradually and stir constantly or cheese will stick.
Mix all ingredients in double boiler and beat with mixer over double boiler until forms stiff peaks. Remove from heat and add 1 t. vanilla.
Cook broccoli; drain well. While broccoli is cooking, blend soup and flour; stir in sour cream. Mix with broccoli and carrots. Put in greased 1-quart casserole. Melt butter; stir in bread cubes and poultry seasoning; spoon around edge of casserole. Bake at 350° until hot and bubbly, about 30 minutes.
Mix ingredients in order listed. Grease two large cookie sheets and spoon the mixture to form round cookies approximately 1 1/2 inches apart. Place 2 or 3 raisins on top of the kisses. Bake at 350° for approximately 5 to 10 minutes. Check frequently until golden brown.
Heat soy sauce with sugar until sugar is dissolved. Add wine and scallions. Arrange chicken in baking dish and spoon sauce over. Bake at 350° for 1 hour.
Soften yeast in warm water (110°). Combine scalded milk, sugar, shortening and salt; cool to lukewarm. Add 1/2 cup of flour; beat well. Beat in egg and yeast. Gradually add remaining flour to form soft dough, beating well. Knead; place in greased bowl. Cover; let rise until double, or refrigerate for at least 2 hours or up to 5 days. Turn out on lightly floured surface.
Cook chicken, cool and pick meat. Discard bones. Mix mayonnaise, sour cream and onions. Add this mixture to chicken with the rest of ingredients, gently adding oranges last.
Mix flour, cream cheese and butter. Roll out dough and cut circles of dough about 4 inches across. Put 1 teaspoon of pineapple preserves in each dough circle. Fold the dough over, turnover style; crimp edges with fork. Brush with egg white. Bake at 350° for 10 to 15 minutes.
Preheat oven to 375°. Spray 9 x 5 inch loaf pan with nonstick spray. Beat sugar and butter in a large bowl until creamy. Add eggs and bananas. Add flour, soda and salt. Fold in walnuts. Pour into pan. Bake 1 hour.
Pour boiling water over oats and let stand while creaming shortening and sugars. Add eggs, flour and next four ingredients. Add oatmeal. Stir until mixed. Bake at 375°.
Place rolls in bottom of casserole dish. Add cooked chopped ham or cooked, crumbled sausage (I prefer ham). Spread grated cheese over this. Beat eggs and milk together. Pour beaten eggs and milk mixture over this. Bake at 350° until eggs are set.
Cream sugar, butter and eggs. Add flour. Put in a cool place 8 to 10 hours. Roll out as thin as possible. Beat the yolks of 2 eggs and a teaspoon of water together thoroughly. Brush the top surface of the cookie dough with the egg yolk mixture either before or after cutting with cookie cutters. Sprinkle with crushed nuts, cinnamon, sugar, etc. Bake in a moderate oven until edges brown (about 10 minutes).
Heat the oven to 400°. Sift flour, sugar, baking powder and salt into a mixing bowl. Add the shortening, egg and milk. Stir with a fork until blended. Rinse blueberries and drain them on paper towels. Stir them into the dough until thoroughly mixed. Grease the bottom and sides of the muffin cups and fill 2/3 full with dough. Bake for 20 minutes. Muffins will be golden brown when done. Makes 12 muffins.
Makes 4 quarts dry mix. Use 1/3 to 1/2 cup per cup of hot water.
Slice broccoli stocks at an angle about 1/4-inch thick. Separate bunches at the end of the stocks. Set aside. Heat oil. Fry crushed garlic. Add sliced steak. Cook, but do not brown, over medium heat. Meat will leave juice in the pan. Add broccoli. Cover and steam until broccoli shrinks a little. Add soy sauce, sugar and salt. Add enough water if needed to make a small amount of sauce in the mixture, about 1/2 cup. Mix cornstarch with a little water. Add to broccoli mixture to thicken. Pour over noodles. Pepper the top. Cover until ready to serve.
Mix beans, bacon, chestnuts and soup. Place in casserole. Cover with onion rings. Bake at 350° for 40 minutes.
In bowl, cream butter and sugar. Add beaten egg. Add flour and salt. Mix well and chill for 1 hour or longer. Use wax paper on table and additional flour to knead parts of dough that you are using to roll out. Use cookie cutters. Bake 8 minutes at 375°.
Peel apples and slice about 1/4-inch thick. Mix together cinnamon, sugar and flour. Add this mixture to the apples, coating them well.
Cook rice as usual in 2 c. water, about 20 minutes or until water is absorbed. Stir in margarine or butter; allow to cool. Rice may be cooked a day ahead and refrigerated.
Cook tomatoes and seasoning with liquid for 10 minutes. Add mushrooms and okra and low boil for 5 to 10 minutes or until okra is tender.
Peel potatoes and cut in quarters. Combine potatoes and water in 2-quart microproof casserole; cover. Cook 12 to 14 minutes on High, or until tender, stirring once during cooking time; drain. Add butter, parsley, salt and pepper. Stir until butter is melted. Serve right away while hot. Serves 4 to 6 people. Total cooking time: 12 to 14 minutes.
Cook and drain broccoli. Mix all ingredients except dressing and butter and put into a greased casserole dish. Mix dressing and butter or margarine and sprinkle on top of broccoli. Bake at 350° for 30 minutes.