HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar until fluffy. Add one egg at a time, beating well after each. Add milk, baking powder, salt and vanilla. Add one cup flour at a time, beating well after each cup. Beat until real smooth and fluffy. Pour in greased tube pan. Place in cold oven. Turn heat to 350° and bake for 1 hour or until toothpick comes out clean.
Dissolve jello in one cup boiling water. Add partially thawed strawberries, allow to soft set. Meanwhile roll cheese into balls and roll in finely chopped nuts. Add cheese balls and any unused nut pieces to jello.
Mix well. Pour in Bundt cake pan and bake at 350° for 50 minutes.
Combine soup, milk, salt, chicken, veggies, 1/2 cup cheese and 1/2 can French fried onions. Place in an 8 x 12-inch dish. Bake at 375° for 20 minutes. Lay out crescent rolls. Cut into strips to lay on casserole (form lattice top). Bake, uncovered, 15 minutes longer. Top with remaining cheese and onions; bake 3 to 5 minutes longer.
Pour boiling water over ingredients and stir. Cool. Use in place of sweetened condensed milk in any recipe at a fraction of the cost.
Brown ground beef and drain the oil. Add minced dry onion to the ground beef and mix. Add chopped olives and chili con carne, then mix all together real well. Cook mixture and set aside.
Cover hash browns with hot water; let stand 10 minutes and drain. Lightly brown sausage; drain. Beat eggs; add potatoes and remaining ingredients. Pour mixture into well-greased baking dish. Sprinkle with paprika. Bake 35 minutes at 350° or until done.
Preheat oven to 350°. Butter a 2-quart casserole. In casserole, combine all ingredients except potato chips and butter or margarine. Combine chips and butter and sprinkle over the casserole top. Bake, uncovered, about 30 minutes or until hot and bubbly.
Cream butter and sugar until fluffy; gradually stir in flour. Add vanilla and pecans; blend well. Refrigerate 2 hours, then roll into small balls. Bake at 325° for 20 minutes or until golden. Cool for 5 minutes, then roll in powdered sugar while warm.
Preheat oven to 350°. Beat sugar and eggs for 5 minutes. Slowly beat in salad oil, then flour, salt, soda, cinnamon and extract until well blended. With spoon, stir in apples, raisins and nuts. Bake at 350° for 1 hour and 10 minutes, or until done. Cool, then remove from pan. Cover with Apple Glaze. Sprinkle with nuts.
Peel peppers; pack in pint jar, add salt. (They make some liquid, add small amount of water if needed.) Seal jar. Place in pressure cooker; bring pressure up to 5. Turn stove off.
Mix all this together; blend good. Melt 1/2 stick oleo in pan. While still hot, pour the batter in pan with melted butter. Then put peaches on top of this batter last. Sprinkle with sugar and cinnamon. Bake at 350° until brown or until a knife comes out clean from cobbler.
Mix first 6 ingredients together and shape into balls. Roll in flour and brown in oil. Pour package of onion soup mix over browned meat balls. Add 2 cups of water and simmer for 45 minutes to 1 hour.
Dissolve yeast and 1 tablespoon sugar in lukewarm water. Combine remaining ingredients. Keep in refrigerator overnight. Divide dough into 3 sections; roll 1/4-inch thick and cut into 16 pie wedges each. Roll each section from large end and cover with plenty of butter. Let raise 2 hours. Bake 15 to 20 minutes at 375°.
Soften yeast in 1/2 cup warm water. Combine hot water (or milk), honey, salt and butter. Cook to lukewarm. Add beaten eggs and yeast. Add flour and knead until well mixed. Cover and let rise. Punch down and let rise again. Shape into 5 loaves. Let rise again until double in size. Bake in 350° oven for about 40 minutes.
Brown hamburger over medium heat, stirring to break up meat, until browned. Drain grease. In same pan, saut garlic, onions, green peppers and celery in butter until onions are soft and opaque. Add cooked rice and cayenne pepper. Simmer over low heat until rice has absorbed liquid. Stir in parsley and green onion; salt and pepper to taste.
Preheat shortening in large pan. Combine butter, sugar, egg yolks, milk and vanilla. Blend in butter. Use teaspoon to put into preheated shortening. Cook 2 to 3 minutes on each side.
Boil leg quarters in 4 quarts of water until done. Place on plate to cool. Save broth. In a large mixing bowl, sift flour, leaving a depression in center. In depression, place butter and pour in milk. Gently knead until well blended. Add flour and continue kneading until stiff dough forms. Add flour until no longer sticky. Lightly flour counter and roll out dough to 1 inch thick for thick dumplings and 1/2 inch thick for thin dumplings. Cut dough into 1/2-inch strips and cut into bite size pieces. Bring chicken broth to boil; add salt and pepper. Drop in dumplings. Bone chicken; chunk into pieces and cook with dumplings until thickened.
Grease a 10-inch tube pan. Sprinkle nuts on bottom. Place rolls on top of nuts. Sprinkle dry pudding over frozen rolls. Melt butter in small saucepan. Add sugars and cinnamon. Stir until dissolved. Pour over rolls in pan. Cover and let rise overnight. Bake 35 to 40 minutes at 350°. Remove and invert onto serving plate. Makes 24 buns.
Chop onions and cucumber. Combine all in a large bowl. Chill overnight.
Mix all ingredients together. Pour in unbaked pie shell and bake at 325° for 45 minutes.
Spray 9-inch round cake pan with Mazola cooking spray. Add brown sugar, corn syrup and lemon juice, stir to combine. Place in 350° oven for 3 minutes. Arrange pineapple rings and cherries in pan; set aside. In large bowl, combine flour, cornstarch, baking powder and salt. In medium bowl, stir sugar and milk until sugar is dissolved. Add egg whites, corn syrup and vanilla, stir until blended. Gradually add to flour mixture; pour into pan. Bake at 350° for 35 to 40 minutes. Immediately loosen edges and remove from pan. Makes 12 servings. Each serving: 200 Calories, 2 grams protein, 47 grams carbohydrates, 0 mg. cholesterol, 160 mg. sodium.
Peel each apple 1/3 the way down from top. In individual custard cups, place 1 apple and 1/4 cup of ginger ale. Sprinkle each apple with 2 teaspoons sugar cinnamon. Bake covered at 375° for 35 minutes or until soft, not mushy. Place 2 teaspoons of margarine in center of each apple. Bake 1 more minute or until margarine melts.
Cook pasta. Cut chicken into 1/2-inch pieces. Dip chicken into beaten egg, then bread crumbs which have been mixed with salt and pepper. Spread coated pieces on platter. (This can be done several hours ahead and refrigerated.)
In a 13 x 9 x 1-inch pan, layer pineapple, cherry pie filling and dry cake mix. Cut butter and place over cake mix. Top with chopped pecans. Bake at 350° for 45 minutes.
Mix first 10 ingredients by hand and bake in a greased and floured 9 x 13-inch pan at 350° for 30 to 45 minutes, checking often. After cake has cooled, combine cream cheese, powdered sugar, butter and vanilla. Mix well and frost cake.
Layer apples in pie shell. Mix together apple juice, cinnamon, nutmeg and cornstarch in a small saucepan. Cook on low heat until thickened. Pour over apples and place second pie crust on top. Butter lightly and bake at 350° for 60 minutes.
Sift together flour, sugar, baking powder, soda and salt. Cut into shortening.
Mix well. Pour and shape flat onto one large cookie sheet. Bake 25 minutes at 350°. When done, cool and cut into finger length bars.
Mix all ingredients. Turn into oiled loaf pan. Bake about 1 hour at 350°.
In a large bowl, combine the corn, eggs, milk, 3/4 cup cracker crumbs, margarine, sugar, onion, salt and pepper. Transfer to a 1 1/2-quart baking dish. Sprinkle with remaining cracker crumbs. Bake, uncovered, at 325° for 1 hour or until a knife inserted near the center comes out clean. Yield: 6 servings.
Saute mushrooms and onion in butter until tender. Add undrained salmon and wine; simmer for 3 minutes. Stir yogurt, cornstarch, pepper, parsley and garlic together; add to skillet and cook for 3 minutes. Serve over cooked spaghetti; sprinkle with grated Parmesan cheese.
Make white sauce by melting butter in small saucepan; stir in flour. Gradually add milk. Combine crab meat, eggs and slivered almonds in 2-quart casserole dish. Pour white sauce over crab mixture. Stir to cover well. Add salt and pepper. Sprinkle with cracker crumbs. Bake for 30 minutes at 325°. Makes 4 servings.
Wash, drain and hull berries. Simmer 1 cup water with 2/3 cup of strawberries and cornstarch for 3 minutes, stirring constantly. While cooling, spread cream cheese over bottom of pie shells. Put remaining berries in pie shells. Cover with cooked mixture. Refrigerate until firm (2 hours). Serve with Cool Whip.
Drain peaches, reserve syrup. Combine peach syrup, sugar, vinegar, cinnamon sticks and cloves in a saucepan. Bring mixture to a boil. Lower heat and simmer 10 minutes. Pour hot syrup over peaches and let cool. Chill before serving. Store in refrigerator.
Use large frying pan. Trim fat from pork chops. Brown chops in small amount of fat. Season with salt and pepper. Remove chops from pan. Cook celery and onion in butter until tender but not brown. Add water, soup mix and sage. Simmer 6 minutes. Add bread cubes; stir until moistened. Turn into 9 x 13 inch baking dish. Top with browned chops. Cover and bake in 350° oven for 45 minutes.
In a large saucepan, cook the broccoli in enough boiling unsalted water to cover until just tender, 2 to 3 minutes. Rinse under cold running water, drain and set aside.
Cook macaroni; drain completely. Rinse slightly and let cool. Chop onion and celery; add to macaroni in a large bowl. Add tuna to vegetables; mix. Add lemon juice and mix again. Add mayonnaise, parsley, peas, salt, pepper and seasoning to bowl and mix. Chill; serve cold.
Cook and stir onion, garlic, cumin and oregano in olive oil in large saucepan until onion is tender.
Drain hominy and corn. Put soup, Cheez Whiz and onions in boiler. Heat until cheese melts. Remove and pour over hominy and corn. Pour into an 8 x 8-inch dish. Top with corn chips. Bake at 350° for 25 to 30 minutes.
Mix together for 100 pounds to 120 pounds of meat. Cut meat into squares. Rub mixture all over meat. Pack in stone jar. Put a weight on top. Brine will cover meat. Let set about 2 or 3 weeks. When ready to eat, slice and roll in flour and fry as chicken.
Melt almond bark with peanut butter. Add Rice Krispies. Put into buttered jelly roll pan.
Tear lettuce and place in bottom of 9 x 12-inch glass pan. Add next 6 ingredients in layers. Beat dressing mixture with mayonnaise and sugar. Put dressing on top of other ingredients. Cover with grated Cheddar cheese.
In a medium mixing bowl, mix together eggs, milk, cream, butter and red pepper sauce; mix well and set aside. Put corn in another mixing bowl and sprinkle with flour, sugar and salt. Stir to coat corn. Add the corn mixture to the egg mixture and stir. Pour mixture into a greased casserole dish. Bake at 300° for 1 hour or until set. Stir the pudding 3 times at 15 minute intervals while baking. Serve hot. Serves 6 to 8.
Grease and flour bundt or angel food cake pan. Pour nuts over bottom. Mix all other ingredients together. Mix well. Pour batter over nuts. Bake at 350° for 55 minutes. Cool. Glaze with the following recipe.
Cream margarine and sugar. Add eggs. Mix in rind from 1 orange and its juice. Add almond extract and vanilla. Gradually add flour mixed with baking powder. Bake at 375°. Do not brown. Ice with confectioners sugar icing.
Combine eggs and sugar; mix well. Add pumpkin, water and oil; mix again. Add dry ingredients and mix. For baking, use 1 pound coffee or other similar size cans. Do not grease cans. Pour mixture into cans, fill to halfway mark. Bake in 350° oven for about 30 to 35 minutes. Remove from oven, turn cans upside down and let stand until cold. Bread will slide easily from can.
Mix all together in greased bread pan. Bake 1 hour at 275°.
Fry up your hamburger; drain. Cook your macaroni, but not too done; drain. Add your hamburger and tomato juice. Cook until hot.
Add all ingredients in the order listed. Select white bread or light button on bread machine and push the start button.
Drain fruit; save juice. Arrange fruit in a large casserole dish. (Alternate fruit to produce color effect.) Set aside. Melt margarine in pan. Blend in flour, fruit juice and sugar. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat. Add sherry. Pour over fruit. Garnish with cherry halves. Refrigerate overnight. Bake for 45 minutes in a 350° oven. Serve hot to accompany main dish.
Brown bacon, hamburger and onion. Add beans. Stir well. Add remaining ingredients and cover with foil and bake at 350° for 1 hour.
Cream shortening and sugars. Add eggs and vanilla. Stir in remaining ingredients. Drop by teaspoonfuls. Bake at 350° for 10 to 12 minutes.
Cream butter and sugar until light. Add eggs, one at a time, beat well after each. Add vanilla. Crush crackers fine. Add to first mixture with baking powder, milk and coconut. Mix well. Pour into 3 (9-inch) pans. Bake at 350° for 35 to 40 minutes.
Mix dry ingredients together. Blend with a little of the oil. Stir in remaining oil, alternating with lemon juice. When ready to serve, add cheese.
Whip together whipping cream, cream cheese and powdered sugar. Mix in 1/2 cup chopped almonds. Pour cream cheese mixture into shell. Chill until firm. Top with cherry pie fillings and remaining almonds.
Mash bananas. Mix all ingredients together in a mixing bowl. Grease and flour a Bundt, sheet or two 9 x 9-inch cake pans. Bake at 350° for 50 to 60 minutes. Remove from oven and let cool for 30 minutes or until well cooled before taking out of pan.
Mix brown sugar and whipping cream in a deep, microwavable bowl. Stir until smooth. Cook on High in microwave for 11 minutes and 45 seconds. Stir in butter. Add pecans. Drop by spoonful on waxed paper. Let cool.
Use medium cucumbers. Wash and cut them into sticks. Pour boiling water over them; let stand overnight.
In saucepan bring to a boil butter, oil, cocoa, and water. Sift together flour and sugar. Pour chocolate sauce over dry ingredients and mix well. Add buttermilk, eggs, baking soda, and vanilla. Pour into a greased cookie sheet. Bake at 400° for 20 minutes.
Cook onion and butter until tender. Blend in flour, slowly stir in broth and cream. Add spices, cook and stir over medium heat until it thickens. Stir small amount hot mixture into egg yolks; return to hot mixture. Cook over low heat 1 minute. Add chicken and heat until hot throughout.
Heat oven to 350°. Combine all ingredients, adding turkey broth or water if mixture is too dry. Place in lightly greased 1-quart casserole dish. Bake 35 to 45 minutes or until hot and lightly browned on top.
In a large bowl let egg whites warm to room temperature. Add cream of tartar. Beat at high speed until soft peaks form. Gradually add 1/4 cup sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form.
Roll chicken in cornstarch. Heat corn oil in frypan. Add chicken and brown quickly. Sprinkle garlic powder. Add tomato, water chestnuts, mushrooms, onions and celery. Season with salt, pepper or spice of choice. Add soy sauce. Stir and reduce heat to simmer and cook 5 minutes. Lightly toss chicken mixture with lettuce. Serve hot with rice. Serves 4.
In a medium bowl, combine powdered sugar and salt; stir in peanut butter. Add vanilla, stirring until blended. Shape into tsp. size balls and dip into chocolate. Refrigerate 20 minutes to harden. Makes 2 dozen.
Mix all ingredients well. Pour into unbaked pie shell. Bake in a 350° oven for 25 to 30 minutes.
Clean head and saw in pieces. Cover all meat listed with water; cook until done. Cool. Remove all bones, then skin tongue. Cut all meat into small pieces. Now, to make the Bonty-Hoss!
Brown hamburger or turkey meat in a heavy saucepan & drain. Combine Rotel sauce, hamburger & cheese.
Halve tomatoes crosswise and sprinkle with salt and pepper and a generous pinch of sugar. Top each with about 1/2 teaspoon Parmesan cheese and dot with 1/2 teaspoon butter. Broil about 6-inches from heat for 4 to 5 minutes.
Mix all together and pour into iron skillet that has been greased and mealed (1 tablespoon meal). Bake in 400° oven for 30 to 40 minutes.
Preheat oven to 350°. Combine graham cracker crumbs, margarine and coconut. Press into bottom of 9-inch spring-form pan. Bake 10 minutes. Cool. Drain pineapple in large bowl, beat cream cheese, eggs and sugar. Stir pineapple, sour cream, rum and coconut extract into cheese mixture. Pour into crust. Bake 50 to 55 minutes. Top with Pineapple Topping.
Mix together sugar, dry mustard, salt, onion and 2 tablespoons of vinegar. Add the salad oil slowly, beating constantly. Add the remaining 3 tablespoons vinegar and the celery seed. Continue beating until dressing is thick. Makes about 1 1/2 cups dressing. May be used on lettuce salad.
Cook chicken; remove from bones. Cut into small pieces. Saute onions and celery in 1/2 cup butter for 5 minutes. Mix into bread with about 1 cup broth and 1 teaspoon salt. Place into greased baking dish.
Beat first 5 ingredients together. Add remaining ingredients. Pour in 2 greased and floured loaf pans. Bake 1 hour at 325°.
Mix with hand mixer milk and pudding mixture. Add butter, sugar, cream cheese and Cool Whip. Break up Oreos into a fine powder.
Bake chicken at 400° for 35 to 40 minutes. Remove from oven. Brush with barbecue sauce and sprinkle with Cheddar cheese melts. Sprinkle with bacon, onion and tomato and serve.
Cream shortening, add sugar and well beaten egg. Sift flour and baking powder; add to first mixture with milk. Bake in greased and floured 9 x 13-inch pan or two 8 or 9-inch pans. Bake at 350° for 30 minutes. This was my grandmother's recipe.
Drain pineapple, reserving 3 tablespoons liquid. Combine sugar and flour and stir in reserved juice. Add cheese and pineapple chunks. Mix well. Spoon mixture into 1-quart buttered casserole dish. Combine melted butter and cracker crumbs. Sprinkle on top of casserole and bake at 350° for 25 to 30 minutes until light brown. Serves 4.
Mix sugar, butter and syrup together. Bring to a boil. Remove and add peanut butter and corn flakes. Spoon onto wax paper and cool.
Rinse frozen shrimp. Remove tails. Saut shrimp in margarine until hot. Add tomatoes. Simmer together. Serve over rice.
Heat oven to 375°. Sift together flour, soda and salt. Blend butter, sugars, vanilla and water. Beat in egg. Add flour mixture; mix well. Stir in oats and chocolate. Drop by rounded half teaspoons on greased cookie sheets. Bake 10 to 12 minutes.
Cook lasagna noodles until they are done; drain. Run under cold water and drain. Cook carrots and vegetables in steamer or boil until tender, around 8 minutes.
Cream butter and sugar. Beat in eggs (one at a time). Sift flour, salt and soda together and mix with nuts. Mash bananas and add vanilla. Add flour, nuts and bananas to creamed mixture and blend thoroughly. Pour into 2 oiled and floured loaf pans. Bake at 350° for 60 to 70 minutes.
Combine Veg-All, chestnuts, onion, mayonnaise, salt and pepper. Pour into casserole dish. Sprinkle on cheese, then cracker crumbs. Pour melted oleo over this and bake at 325° for 25 to 30 minutes.
Combine cream cheese, condensed milk and lemon juice. Beat until smooth. Fold into whipped topping; add pecans and fruit that is well drained. Pour into 2 graham cracker shells. Refrigerate for several hours.
Beat oil and sugar. Add eggs, one at a time. Add vanilla and flour. Mix well and spread on a raised cookie sheet that has been greased and floured. Score off 24 squares and put a tablespoon of pie filling in the center of each square. Bake at 350° for 35 minutes or until lightly brown.
Beat eggs; add sugar, salt, butter and Karo syrup. Pour in an unbaked pie shell. Place pecans on top of liquid. Bake 40 to 50 minutes at 375°.
Slice celery and onions. Boil until tender and save liquid. Mix soups, eggs, bread, crackers, margarine and turkey drippings. Mix all together and season with salt, pepper, sage and garlic. Bake at 350 degrees until set and crispy on edges.
In a bowl, combine the first 7 ingredients. Fold in oranges. Cover and refrigerate until chilled. Just before serving, fold in bananas and sprinkle with peanuts.
Thinly slice tops off tomatoes. Remove pulp and drain shells on paper towels. In small bowl, combine deviled ham, sour cream and horseradish. Fill tomatoes with paste. Refrigerate.
Slice onion in bottom of gallon jar. Fill with sliced cucumbers. Mix vinegar, sugar, salt, turmeric, celery seed and mustard seed. Pour over cucumbers and onion and refrigerate for 2 weeks.
Soak and wash grapes; remove stems. Crush grapes and add to water in a Dutch oven, mixing well. Cover and place over high heat and mixture comes to a boil. Reduce heat and simmer for 10 minutes. Press mixture through a cheesecloth or strainer, extracting 4 cups juice. Allow juice to sit overnight in a cool place. Strain juice through a cheesecloth. Combine juice and sugar in a large Dutch oven, stirring well. Place over heat. Cook, stirring constantly, until mixture comes to rapid boil. Add pectin and bring to boil. Boil 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Pour quickly into hot sterilized jars. Leave 1/2-inch headspace. Seal with layer of paraffin. Cover with lids. Yields 4 pints.
Put 3 pats of butter on bottom of dish. Cut potatoes into chunks. Put onion over potatoes. Add rest of butter on top of onion. Cover and cook for 12 minutes on High. Stir them and cook for 7 more minutes.
Heat oven to 375°. Mix flour, butter, powder sugar, baking powder and just enough milk until dough forms (if dough seems dry, mix in more milk 1 teaspoon at a time). Divide dough into 6 equal parts. Shape each part into ball. Place on ungreased cookie sheet; flatten slightly. Make an indention 1 3/4-inches in diameter about 3/4-inch deep in center of each flattened ball. Fill each indention with about 2 tablespoons of pie filling. Bake until edges begin to brown, 20 to 25 minutes. Makes 6 Kart-Wheels. Fun for kids to make.
The key word here is "dump." "Dump" pie filling in ungreased cake pan. Sprinkle cinnamon and sugar on pie filling. "Dump" dry cake mix on top of pie filling. Cut butter into small squares and place on top of cake mix here and there. Bake at 375° until top of cake is golden brown.
Combine sugar and cocoa; add milk. Cook on medium heat until boiling. Boil for 1 minute. Add peanut butter. Stir until melted; add vanilla. Add oats last, stir until well mixed. Spoon out on waxed paper.
Combine and mix all ingredients, except chocolate bar and almonds. Spread on greased cookie sheet. Bake for 15 to 20 minutes at 350°. While warm, spread the chocolate bar (melted) over top. Sprinkle the chopped almonds over. Cut into squares while warm.
Mix all together and store in a tightly covered container. This cheese keeps very well for a week at least, but cannot be frozen.
Mix sugar and cocoa, then butter, vanilla, cream and eggs. Beat together with mixer. Bake in preheated oven at 325° for about 45 minutes.
Melt oleo, peanut butter and chocolate chips. Pour over Crispix. Put all in large bag with powdered sugar and shake.
Mix in order as given above. Bake in large, greased baking dish in a 400° oven for 25 to 30 minutes until golden brown. Do not overcook or the cornbread will be soggy.
Preheat oven to 350°. Cook broccoli in microwave until tender (about 12 minutes). Drain well. Combine eggs, soup, mayonnaise, cheese, pepper and broccoli in casserole dish. Sprinkle crackers over top. Cover and bake for about 30 minutes. Uncover and bake about 10 more minutes or until heated thoroughly.
Combine morsels in a 2-quart casserole dish. Microwave on High at 100% for 3 to 4 minutes or until melted. Stir halfway through the cooking. Stir in peanuts. Drop by teaspoons onto wax paper. Store in airtight container. Yields 4 to 4 1/2 dozen.
Cook oatmeal and let cool. Add molasses, sugar, shortening, yeast and salt. Flour to knead. Let rise. Pout in loaves and let rise a second time. Bake at 350°.