HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix flour, baking soda, salt, cinnamon, and sugar. Mix well. Add eggs, oil, and strawberries. Pour into a greased bunt pan. Bake at 350° for 1 hour.
Preheat oven to 350°. Beat egg whites until stiff. Gradually add sugar and cream of tartar. Stir in pecans, chips and vanilla. Drop by spoonfuls on foil cookie sheets. Turn oven off when you place cookies in. Do not open for at least 8 hours.
Mix all ingredients and roll into tiny balls. Place in a roasting pan. (If you are making them ahead, you can freeze them at this point.) Bake at 275°, uncovered, for 1 hour. Place a toothpick in each meatball to serve. You can substitute pretzel sticks for toothpicks. This is great at parties.
Boil 2 cups of water and dissolve Jell-O into it. Soften cream cheese in microwave and stir until smooth and creamy. Slowly add Jell-O to cream cheese mixture and continue stirring until well blended. Add 2 cups of cold water; mix well and chill until firm. Serve and enjoy. It's delicious and has almost no carbs!
Thinly slice the steak. Heat oil in Dutch oven. Add onion and garlic; remove and brown beef well. Add the beef broth, tomatoes and seasonings and bring to a boil. Simmer 1 hour. Add rice and cook 20 minutes. Then add the cabbage and cook 15 more minutes. Garnish with grated Parmesan cheese.
Add water, oats and butter or margarine together; let cool. Cream together brown sugar, white sugar, egg and egg whites. Sift together flour, soda, salt and cinnamon. Mix all together and add 1 teaspoon vanilla and 1 cup dates or raisins. Bake at 350° for 45 minutes or until done.
Mix flour, sugar and margarine; add milk. Bring to a boil, stirring constantly. Beat egg yolks slightly and add to mixture, as it begins to thicken. Add salt and pepper to corn; add to thickened mixture. Beat egg whites until stiff and fold in. Bake at 350° for 35 to 40 minutes until golden brown.
Brown ground beef and onion; drain. Mix beef, soup, sour cream, chilies and 1/2 cup cheese. Line a 9 x 12-inch baking dish (ungreased) with chips. Cover with meat mixture and top with remaining cheese. Bake at 350° for 20 minutes.
Preheat oven to 375°. Go answer the telephone. Measure 2 cups of flour, 1 teaspoon of salt and 3 tablespoons baking powder. Answer the door bell. Let Carson and Wayne in to fix the ceiling fan in the living room.
Heat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10-inch jelly roll pan. Press over bottom and 1 inch up sides to form crust. Seal perforations. Bake at 375° for 14 to 19 minutes or until golden brown. Cool completely.
Cook beef, onion and pepper until meat is brown. Drain; stir in sauce, beans, chili powder and sugar. Bring to a boil, reduce to simmer and cook 5 to 8 minutes. Cook weiners as usual. Place weiner in toasted bun and top with meat mixture. Top with choice of cheese, onion and/or relish.
Mix together the crushed pretzels, melted butter and 1 cup sugar. Press into a 9 x 13 inch baking dish and bake 8 minutes in a 400° preheated oven. Cool. Blend the softened cream cheese and 1 tablespoon sugar until smooth and fold in the cool whip. Spread on top of the cooled crust. Dissolve the strawberry jello in the boiling water. Add the frozen strawberries and stir until thawed. Chill until mixture begins to thicken. Spoon over the cream cheese mixture. Refrigerate overnight.
Preheat oven to 400°. Dredge chicken in salad dressing mix. Dip in mixture of margarine, pepper sauce and vinegar. Arrange on baking pans and sprinkle with paprika. Bake 25 to 30 minutes. Turn, sprinkle with paprika and bake at 450° for 20 to 25 minutes or until brown.
Combine all ingredients in order given. Drop by rounded teaspoonfuls onto cookie sheet. Bake at 350° for 10 minutes.
Mix all ingredients. Bake uncovered at 350 for 1 1/2 hours.
Heat oil in large saucepan. Add red peppers, zucchini, onion and garlic; cook, stirring until tender. Add tomatoes, salt and pepper. Reduce heat to low; cover and simmer, stirring occasionally, until vegetables are very soft, about 20 minutes. Stir in parsley.
Place fish in a shallow pan. Combine remaining ingredients and spread evenly over fish. Marinate in refrigerator 4 to 5 hours, or overnight, turning fish occasionally (optional). Bake fish, uncovered, in a preheated 350° oven for 30 minutes. Place under the broiler for 5 minutes to brown. Serves 4.
Preheat oven to 400°. Grease 10-inch round pan. Hand beat eggs, milk, onion, oleo, salt and pepper until blended. Pour into pan. Sprinkle cheese and bacon on top. Bake for 20 minutes.
Mix all ingredients except milk and vanilla in saucepan. Gradually add milk. Cook over medium heat until thickened. Add vanilla.
Scald milk. Beat together in medium bowl the eggs, juice and salt. Stir in slowly the slightly cooled milk and vanilla. Pour into 6 custard cups and sprinkle with nutmeg. Place cups in large baking pan with 1 inch hot water on bottom. Bake at 325° for 40 to 45 minutes or until knife inserted off center comes out clean. Serve warm or chilled. Serves 6.
Beat thoroughly. Put into loaf pan. Cover with 3 strips of bacon. Pour 8 ounces of tomato sauce over it. Bake at 350° for 1 hour.
Saute vegetables in oleo. Add crawfish, shrimp or crab. Cook 15 minutes. Add jalapeno cheese until melted; add half and half. Combine with cooked noodles in casserole dish. Top with grated American cheese. Bake at 350° until cheese melts.
Mix melted butter with dry cake mix and 1/3 cup Pet milk. Put half of cake mixture in 9 x 13-inch pan and bake at 350° for 6 minutes only.
Cook potatoes per package instructions. Mix together. Slice sausage and add to the potatoes. Cook until sausage is warm, stirring often. Add cheese stirring until well mixed. Serves 8 to 12.
Mix pudding mixes with milk. Mix with hand mixer according to directions on box. Put this in fridge to chill. Mix together in another bowl the cream cheese, butter, powdered sugar and Cool Whip. Crush Oreo cookies. Line bottom of clean flower pot with foil to cover the holes. Mix pudding mix and cream cheese. Mix together, then layer crushed Oreos and the cream mix. If desired, put gummy worms in or on top of dessert. You can also put a silk flower bush in the pot and serve with a clean trowel.
Blend butter and cheese. Add flour and chill. Roll very thin. Cut in rounds with small biscuit cutter. Spread each round with anchovy paste and a few pieces of pecans. Fold, making a puff. Bake at 400° for 10 minutes. Serve hot. Makes 45.
Drain and mash potatoes. Add cream cheese and margarine in small pieces. Beat until well mixed. Add sour cream and beat again. Combine milk, eggs and onions. Add to potato mixture along with salt, pepper and parsley. Beat until light and fluffy. Place in greased casserole and refrigerate overnight. Take out of refrigerator at least 30 minutes before cooking. Bake for 1 hour at 350° or until hot enough to serve.
Mash potatoes while hot with milk. Blend in eggs and set aside. Lightly brown meat, onion and seasonings. Add drained beans, soup and tomato sauce. Pour into a 2-quart casserole dish. Drop mashed potatoes, topping in mounds over meat mixture. Bake uncovered in preheated 400° oven for 45 minutes. Serves 4 to 6.
Combine flour, salt, baking powder and nutmeg in a separate bowl. Cream margarine, sugar and egg. Add flour alternately with milk to margarine mixture. Beat well. Spoon into well-greased muffin tin. Bake at 400° for 18 to 20 minutes. Makes 1 dozen nutmeg muffins.
Preheat oil in a skillet. Saute chopped chilies with minced garlic in oil. Drain and break up tomatoes; reserve 1/2 cup liquid. To chilies and garlic, add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid. Simmer, uncovered, until thick, about 30 minutes. Remove from skillet and set aside.
Clean mushrooms with a damp paper towel; remove and chop stems. In a skillet over medium heat, fry bacon until brown. Remove bacon to paper towels and leave a small amount of grease in skillet. Add onion and chopped stems and cook until tender. Add crumbled bacon and the cream cheese to the mixture and stir to melt. Stuff mushroom caps with the mixture and cover with some Cheddar cheese. Bake at 350° on slightly greased baking sheet for 12 to 15 minutes.
Cook grits in 3 1/2 cups water. Add cheese; beat in eggs, milk and garlic salt. Put in casserole dish. Bake at 350° for 30 minutes. (Should be firm when knife is inserted.) You may sprinkle with Parmesan cheese.
Microwave cheese and milk in 1 1/2-quart bowl on High 4 to 6 minutes or until smooth, stirring every 2 minutes. Serve over potatoes or vegetables. Makes 1 1/2 cups.
Sift dry ingredients into a large mixing bowl. Add shortening, egg, orange juice and grated peel of orange. Stir until mixture is dampened, but not smooth. Pour into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 55 minutes.
Place chicken breasts in greased casserole. Cover with soup and 1 can water. Top with cheese, cover with stuffing mix. Drizzle on butter. Bake 400° for 1 hour.
Cream margarine, sugar and egg. Add 1 cup of flour, vanilla, soda and cream of tartar. Add 1/2 cup flour. Cover and chill for 1 hour.
Mix pudding and milk on low speed. Add sour cream and 1/2 of Cool Whip. Layer bananas, wafers and pudding mixture. Top with rest of Cool Whip. Refrigerate.
Brown pork chops in 1 tablespoon olive oil in Dutch oven. Add sausage and continue browning until completed (5 to 8 minutes). Remove meat from Dutch oven; drain excess fat. Save small amount of fat to saute onions to golden, soft texture. Add garlic and saute for 1 minute. Return meat to pot and add all vegetables, Tabasco sauce and 3 cups liquid. Simmer 15 minutes in covered pot. Add 2 cups rice. Cover and simmer 20 minutes, until rice is cooked.
Mix together shortening, 1/2 cup sugar and egg. Sift together the flour, salt, baking powder and nutmeg. Stir dry ingredients alternately with milk into creamed mixture. Fill greased muffin tins 2/3 full. (I use the tiny muffins and the recipe yields about 36.) Bake in 400° oven for 15 to 20 minutes.
In a small casserole dish put a layer of potatoes, then eggplant, then hamburger. Mix corn with eggs and flour. Pour this over the 3 layers and bake at 375° for 1 hour.
Grease, flour and wax paper 3 cookie sheets. Make angel food cake as directed on package. Pour into pans and bake for 12 to 15 minutes at 325°. When cooked, remove cakes immediately from pan and turn out onto a clean dish towel that has been sprinkled lightly with confectioners sugar. Peel off wax paper and roll cake in cloth, working quickly and gently. Cool in cloth.
Heat fat in heavy skillet. Add onions; cook slowly 5 minutes. Place pepper on top; cook 5 minutes. Add halved tomatoes, skin side down, and place quartered cabbage on top. Sprinkle with salt and pepper. Cover.
In a large bowl, combine sweetened condensed milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup mixture into 2 1/2-quart glass bowl. Top with 1/3 of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Chill and keep refrigerated until used. Refrigerate any leftovers.
Mix sausage, cheese and pepper until mixed. Add flour a little at a time until firm enough to make into balls. Roll into small balls; place on ungreased baking sheet. Bake at 375° for 10 minutes, until golden brown.
Mix together milk, honey, salt and caraway seed; cool. When at room temperature, add yeast. Add rye flour and 1 cup wheat flour; beat thoroughly! Add 2 1/2 cups wheat flour; mix to make a stiff dough. Turn out of mixing bowl onto a lightly floured board or counter. Knead until smooth and elastic. Form a ball and put into a greased plastic bowl (I use Pam spray). Turn the ball around in the bowl evenly, allowing the coating to seal the bottom of the ball. Then place the bottom of this ball of dough, now coated, facing up in bowl. Cover bowl with a piece of plastic wrap. Store in a warm place (85°) until doubled. Takes about 45 minutes. Remove the dough from the bowl onto a lightly floured board or counter and divide into two equal pieces. Do not punch the air out of the dough. Shape into loaves and place in 2 greased (or Pam sprayed) 9 x 5 x 3-inch pans. Cover with plastic wrap.
Boil tea in water for 2 minutes; strain and add sugar and lemon juice to tea water. Stir until sugar dissolves. This makes a syrup which can be kept refrigerated up to 2 weeks.
Combine first 4 ingredients and cook over low heat until it forms medium ball not soft or hard when tested in cold water (not ice). Beat until stiff. Add vanilla and nuts. Pour into deep pan until cool, then remove and put in wax paper. The longer it stands the better it tastes. Let stand at least 5 weeks before eating. Makes 6 pounds.
Soak zucchini in 2 gallons cold water and lime. Drain and wash at least 6 to 7 times to remove all trace of lime. This is important. Let sit in cold water 3 hours, then drain. Mix sugar, spices and 1 quart cider vinegar to zucchini. This will be watery on top and not mix well. Let stand overnight. Simmer 30 minutes and seal in sterilized jars.
Combine sugar, cocoa, butter and milk in a saucepan. Boil over medium heat for 1 minute. Stir constantly; fold in remaining ingredients. Drop by teaspoonfuls onto waxed paper and let harden. Work quickly, hardening doesn't take long. Store in airtight container.
Add milk to the consistency of regular cornbread. Bake 55 minutes at 400°.
Mix first 3 ingredients together and put in bottom of pan. Bake at 350° for 15 minutes. Cool.
Cream margarine, sugar, eggs and vanilla. Add zucchini. Alternate dry ingredients with milk; add nuts. Bake in greased tube or Bundt pan dusted with cocoa. Bake at 350° for 50 minutes.
Combine buttermilk and baking soda in a 5 qt. saucepan, stirring until soda is dissolved; add sugar, butter, corn syrup, and salt. Bring mixture to a boil; cook, stirring constantly until mixture reaches soft ball stage (236°). Remove from heat, and let stand until lukewarm (110°). Add vanilla and pecans to candy; beat until mixture begins to thicken and loses its gloss. Drop by Tbsp. onto a lightly buttered baking sheet or waxed paper; let stand until firm. Store in airtight container.
Simmer water with cinnamon stick and whole cloves 30 minutes. Strain. Mix tea and juice together. Add sugar and heat. Makes 1 gallon. Better to make a day ahead.
Sift together the flour, salt and baking soda. Beat the eggs lightly and add them and the butter to the flour. Add the onion and the thawed, drained spinach. Shred the cheese, add it and mix well. Spread in a well-greased 8 x 11-inch baking pan. Sprinkle with Parmesan cheese. Bake at 350° for 45 to 60 minutes, until nicely browned and crusty. Cut into small squares. Serves 8 to 10.
Take love and loyalty, mix thoroughly with tenderness, kindness and forgiveness. Add friendship and hope. Sprinkle abundantly with laughter. Bake with Florida sunshine on 350° sandy beach. Serve daily; give generous portions.
Preheat oven to 350°. In small bowl, combine flour, baking soda and salt; set aside. In small saucepan, combine sugar, butter and water. Bring just to a boil; remove from heat. Add 1 cup mint morsels and vanilla, stirring until morsels are melted and mixture is smooth. Transfer mixture to large mixer bowl. Add eggs one at a time, beating well after each egg. Stir in flour mixture. Spread in greased 9-inch square baking pan. Bake 25 to 35 minutes just until center is set. Cool completely. Cut in 2 1/4-inch squares.
Cream shortening and sugar. Add egg, beating well. Add molasses. Dissolve soda in 1 cup hot water. Add alternately with salt, ginger and flour to egg mixture. Drop by rounded teaspoonful on ungreased cookie sheet. Bake at 375° for about 15 minutes. Frost with confectioners sugar icing.
Melt butter; mix well with flour, nuts and 1/4 cup powdered sugar. Line a 10 x 12 x 2-inch pan with mixture. Add 1/4 cup powdered sugar, cream cheese and 1 cup Cool Whip. Spread over crust. Mix pudding and milk; beat until thick. Spread over cream cheese mixture. Top with Cool Whip.
Melt butter. Add sugar and mix well. Add pecans, vanilla and coconut. Make into balls and chill. Melt paraffin and chocolate chips. When balls are cold, put a toothpick in them and dip into chocolate mixture. (Heat chocolate mixture constantly.) Put balls on buttered pan.
Combine first 5 ingredients. Beat with electric mixer at medium speed until smooth. Drain grated cucumber on paper towels to get rid of excess moisture. Fold into cream mixture with wooden spoon. Add 1 to 2 drops of food color of your choice. Cut bread into desired shapes, using 2 to 3 inch cutter. Spread bread with filling. Top with bread. Garnish with cucumber wedge.
Mix together first five ingredients and 1/2 of Chinese noodles. Put in casserole dish. Spread the other 1/2 of Chinese noodles on top of casserole. Bake 1/2 hour at 350°or microwave 15 minutes on High.
Put all ingredients in a pot; seal with foil. Cook until foil looks like it going to pop.
Place tomatoes in dish; cover with spices. Combine oil and vinegar and pour over tomatoes. Chill 1 hour (drain). Garnish with parsley and dressing.
Sprinkle a greased 12-inch pizza pan with the cornmeal. Separate biscuits and snip each into 4 pieces. Place pieces in medium mixing bowl. Add sauce and toss to coat. Arrange dough pieces in an 8-inch circle in the pizza pan. Sprinkle with oregano and Mozzarella cheese. Bake at 400° for about 15 minutes or until golden.
Melt butter in sauce pan and make a cream sauce by adding flour. Stir and cook while gradually adding milk. When mixture thickens stir in cheese, red pepper sauce and salt. In buttered casserole, layer asparagus, sauce, and sliced eggs. Top with crushed Ritz crackers and dot with butter. Bake at 350 degrees for 20 - 30 minutes, or until bubbling and hot.
Melt butter in chafing dish. Add brown sugar and blend well. Add banana and saute. Sprinkle with cinnamon. Pour over banana liqueur and rum; ignite, basting banana with flaming liquid. Serve over ice cream when flame dies out. Serves 1.
Bring broth and 1/2 tsp. salt to a boil in a large saucepan and stir in grits. Cover and reduce heat and simmer for 20 minutes. Stir together grits, 3/4 cup cheddar and all of Monterey Jack cheese. Melt butter in a large skillet and add green peppers, onion and garlic and saute for 5 minutes. Stir together onion mixture, grits mixture, shrimp and next three ingredients. Pour into a lightly greased 2 quart baking dish and sprinkle with remaining cheddar. Bake at 350 degrees for 30 -45 minutes.
Drain all juice from dill pickles. Slice dill pickles crosswise to form round slices, about 1/8 to 1/4-inch thick. Layer slices back into dill pickle jar. Add sugar layer, add layer of pickles, add layer of sugar. Repeat layering process until finished.
Boil sugar and canned milk for 6 minutes. Remove from heat and beat in chocolate chips, margarine and vanilla. Beat until well blended. Let stand 6 hours before cutting. Makes about 4 pounds.
Saute onions in butter. Add cooked, drained spinach. Remove from heat and mix in everything else. Make balls and place on ungreased cookie sheet. Bake in preheated oven (350°) for 15 minutes. May be made ahead and reheated. Double recipe for a party.
Beat together oil, sugar, eggs and bananas; beat well. Add all other ingredients, except chocolate chips. Beat well. Stir in chips. Bake in greased muffin tins in 350° oven for about 30 minutes. Makes about 18 muffins.
Combine sugar, flour and nutmeg; mix with fruit. Pour mixture into 1 1/2-quart casserole; dot with butter and top with crust. Cut steam vents and sprinkle with additional sugar. Bake at 425° until crust is brown and filling is bubbly, about 30 minutes.
Mix the sugar, vinegar, oil, onion, parsley, chives, Worcestershire sauce, mustard and pepper in a plastic container; shake well and chill. Pour over the spinach, bacon and eggs, seasoning to taste with salt and pepper, if desired. Toss well and serve.
Preheat oven to 350°. Melt butter. Combine all ingredients and melted butter; mix together well. Pour into a large baking dish. Bake at 350° for one hour.
Mix together in a saucepan the sugar, salt and cocoa. Add milk and syrup gradually. Boil gently, stirring often, until mixture reaches a soft ball stage. Drop in butter and let cool before beating. Add vanilla and peanut butter. Beat until mixture thickens and is hard to stir. Pour into buttered dish. Cool before cutting into serving pieces. Yields approximately 20 pieces of candy.
Blend cream cheese, margarine, onion, lemon peel, horseradish, mustard, salt and pepper. Stir in fish. Refrigerate 1 to 2 hours, or chilled. Mix parsley and pecans on plate or wax paper. Shape mix into ball and sprinkle with parsley and pecans. Chill until firm.
Sift flour, salt and sugar. Cut in shortening. Beat egg and vinegar (or lemon juice); blend with milk. Pour into dry ingredients. Makes 2 crusts. Bake at 425°.
Heat oven to 350°. Melt the butter in a 13 x 9 x 2-inch baking dish. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir only until dough leaves the side of the bowl. Turn out onto lightly floured surface and knead just until smooth. Roll dough out into a large rectangle about 1/4-inch thick. Drain any juice from peaches into the sugar water and sprinkle diced peaches evenly over the dough. Roll up the dough like a jelly roll. Slice dough into about 1/2-inch slices. Place in pan with the melted butter. Pour sugar syrup carefully around rolls. (This looks like too much liquid, but the crust will absorb it.) Bake for 55 to 60 minutes. Makes 8 servings.
Coarsely grind venison and brown in heated oil in a heavy pan. Add onion, garlic, and green peppers. Cook about 5 minutes stirring constantly. Add chili powder, sugar, tomatoes, tomato sauce, water and salt. Let mixture simmer about 1 1/2 hours. Add beans and allow chili to heat and additional few minutes.
Dredge beef in flour and brown in butter. Cook onions in butter until limp. Add seasonings and water. Simmer, covered, for 45 minutes or until tender. Stir in soup and mushrooms and cook for 30 minutes. Stir in sour cream. Heat but do not boil. Serve over noodles or rice.
Cream shortening and sugar. Add eggs, one at a time. Beat well after each addition. Beat in cocoa and food coloring. Sift together flour and salt; add alternately with buttermilk to creamed mixture. Sprinkle soda over batter. Pour vinegar and vanilla over batter and stir until blended. Bake in 3 greased and floured 8 to 9-inch cake pans at 350° for 25 to 35 minutes. Ice with Cream Cheese Frosting.
In a 9-inch square pan dissolve gelatin in boiling water. Stir in pineapple, cranberry sauce and wine. Chill until mixture thickens slightly. Fold in pecans. Chill until firm. In small bowl beat cream cheese with sour cream until smooth. Spread over gelatin. Keep chilled until serving time. Cut into squares and serve.
Cream butter and sugar. Add egg yolks and vanilla. Add sifted flour with soda and salt. Press into bottom and sides of 9-inch pie pan. Spread marmalade on top. Sprinkle on pecans. Top with stiffly beaten egg whites. Arrange pecan halves on top. Sprinkle with 1 tablespoon sugar. Bake at 350° until meringue is lightly browned.
Boil potatoes until tender. Drain, rinse, then crush in pot until chunky. Add salt and butter to taste. Add milk and pepper. Add more milk to cover potatoes, if needed. Bring to a boil and simmer 10 minutes.
In large deep bowl, beat 3 of the egg whites and cream of tartar until fluffy. Slowly add 3 tablespoons Fruit Sweet and beat until stiff. Spoon meringue into 9-inch pie pan, spreading meringue evenly to form a crust. Bake this crust 1 hour at 250°. Cool.
Beat eggs slightly, add sugar, milk, vanilla and salt. Place over low heat, stirring constantly. When steam shows, remove from heat and pour into a 9-inch unbaked pie shell. Sprinkle with nutmeg. Bake at 350° for 30 minutes or until a silver knife comes out clean. (This custard pie never gets watery or soaks crust.)