HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, sugar, baking powder and salt into bowl. Make a well and add Wesson oil, egg yolks, water and maple flavoring. Beat until smooth with electric mixer using medium speed for one minute. In a large bowl, add cream of tartar to egg whites. Beat with electric mixer until whites form very stiff peaks on high speed for 3 to 5 minutes. Do not underbeat. Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber spatula, just until blended. Add nuts. Do not stir. Pour into ungreased 10 x 4-inch tube pan. Bake 55 minutes at 325°, then increase to 350° for 10 to 15 minutes longer or until top springs back when lightly touched. Turn pan upside-down and cool. Let hang until cold. Remove and frost with the following.
Punch holes in cake and pour Amaretto over; let set. Layer: Crumbled cake, mousse, whipped cream and Heath bars. Make several layers with all ingredients.
Combine all ingredients except Coca-Cola and marshmallows in large bowl; blend at low speed. Beat one minute at medium speed; add Coca-Cola and blend well by hand. Stir in marshmallows. Pour batter into a greased 13 x 9-inch pan. Bake 35 to 40 minutes at 350°.
In a large frypan, flour beef with 1/2 cup flour; add onions and oil and brown. Stir in paprika, marjoram, pepper, green pepper, garlic, tomatoes and 1 cup of water. Bring to a boil. Reduce heat to simmer. Cook approximately 90 minutes or until meat is tender.
Melt butter in heavy skillet over low heat. Add chopped onion and saute until onion is transparent. Stir in whipping cream. Mix well. Now, stir in Parmesan cheese. When this is mixed well, add cooked peas. Continue to cook over low heat for 3 to 5 minutes. Serve over fettucini noodles. You can use broccoli, shrimp, etc. instead of peas.
Mix the flour, buttermilk and oil together in a bowl until mixture becomes a dough. Sprinkle occasionally with flour as you knead this a few times. In another bowl, mix the sugar and sweet potatoes together. Press dough in the center and add sweet potatoes to this. Begin kneading the dough until well mixed. Roll or pat out to desired thickness. Cut biscuits. Bake in oven oven at 450° for 12 to 15 minutes.
Mix softened cream cheese and Cool Whip. Mix the drained fruits and mix all ingredients together. Garnish, if desired, with halved cherries. Store in refrigerator.
Mix butter, sugar, egg and molasses together in mixer. Add flour, soda and spices. Chill dough in refrigerator; roll thin and bake at 350° for 8 to 10 minutes. (Dough may also be shaped into "logs", frozen and sliced from ends; not as pretty, but much easier!)
Mix dry ingredients in a bowl. Add butter, vanilla and eggs. Mix again. While mixing, add chocolate chips and Bit-o-Brittal. Bake at 375° for 6 to 8 minutes.
Prepare chicken and let cool. Cook stuffing as directed on box. Do not cook peas or preheat gravy. Take glass baking dish and put either 1 box stuffing or a half of box to cover bottom. Layer chicken, then peas and stuffing. Pour gravy on top and heat until hot or warm. Serves 8.
Melt butter in saucepan, add coconut. Mix until coconut is coated with butter; add milk, eggs and sugar. Mix well. Place in unbaked pie shell. Bake in 350° oven until brown. Makes 2 pies.
Crust: Mix flour, sugar and oleo until crumbly and press into 9 x 13-inch pan. Bake at 350° for 15 minutes or until lightly brown.
Cream shortening; add sugar, vanilla and orange rind. Add milk alternately with dry ingredients. Drop by teaspoons onto baking sheet. Bake at 375° for 8 to 10 minutes.
Mix together well; form into loaf and bake at 350° for 50 minutes.
Combine Jell-o, pineapple (juice included), 1 cup water and 2 Tbsp. sugar in saucepan. Dissolve Jell-o and cook until mixture comes to a boil. Set aside to cool completely.
Preheat oven to 425°. Cut potatoes in slices like French fries and place in large bowl with other ingredients. Toss well and place on a nonstick baking sheet and bake for 20 to 25 minutes or until golden brown.
Pull each biscuit out to about 6-inches long. Dip in melted butter and roll in mixture of nuts, cinnamon and sugar. Bake in 425° oven for 8 to 10 minutes.
Cook meat, butter and onion until browned in saucepan or electric skillet. Add parsley, almonds, cinnamon, salt and sugar. Simmer 5 minutes. Add rice. Cook over low heat 5 minutes. Hollow out tomatoes, reserving pulp and juice. Fill with rice mixture.
Combine salmon, cracker crumbs, egg, onion, parsley and pepper. Blend well. Shape into patties. Fry over medium heat.
Mix lemon juice and milk. Add fruit (drained) and fold in topping. Put in icebox until set, about 30 minutes.
Simmer ham and sausage in 3 1/2 quarts of water. Cook for 1 to 1 1/2 hours until tender. Remove ham and sausage and cut up. Return to water. Add remaining ingredients and simmer until vegetables are tender.
Cream together sugar and butter. Add egg and continue beating the egg. Add persimmon pulp. Sift together flour, soda and baking powder. Add to mixture. Pour into an 8 x 8-inch square pan which has been greased and floured. Bake at 350° for 25 to 30 minutes.
Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy. Add eggs and flavorings. Sift dry ingredients together. Do this sifting 3 more times. Blend both mixtures together. Chill dough overnight. Roll dough out on floured cloth or board and cut in desired shapes. Bake on a greased cookie sheet at 400° for 5 to 6 minutes. Watch carefully to avoid burning. Yields 10 dozen round cookies 3 inches in diameter.
Blend sugar and cream cheese. Mix all other ingredients with sugar and cream cheese. Add the Cool Whip. Blend again. Spread all in buttered 9 x 13-inch pan and freeze. Will keep for a long time. Thaw 15 to 20 minutes before serving.
Cook and drain spinach. Use either a 9 x 13-inch baking pan or a jelly roll pan/cookie sheet approximately 1 inch deep. Spray bottom of pan with Pam before you begin to layer sheets of filo dough. You will layer 10 to 12 sheets of filo dough, making sure you brush butter on top of each new sheet. Keep a damp cloth over the filo dough so it does not dry out. After you have layered your last sheet of dough, spread your cheese/spinach mixture. Now begin laying the next 10 to 12 sheets of filo dough, again brushing butter on top of each sheet. Be sure to cut off excess dough and score or cut into squares before baking. Bake at 350° for 45 minutes. Cheese/spinach mixture: Mix together the eggs, drained spinach, cheese, salt, pepper, dill, garlic and onion.
Mix cake according to directions. Cream the cream cheese with sugar. Beat in egg. Stir in chocolate chips. Drop 1 rounded teaspoonful of mixture in each cupcake paper. Top with cake batter. Bake as directed on cake box.
Mix Kool-Aid according to package directions. Combine Kool-Aid and pineapple juice. Just before serving, add ginger ale and mix well.
Combine all ingredients except vanilla and nuts in large glass bowl. Microwave for 2 minutes on High power. Blend in vanilla and nuts. Pour into greased dish and chill.
Heat oven to 325°. Cream together eggs, margarine and sugars; sift together flour, soda and cream of tartar. Mix into cream mixture. Form into rolls (logs). Wrap in wax paper and refrigerate. Slice and bake in a moderate oven for 10 to 12 minutes. Bake on lightly greased pan.
Beat several minutes and bake at 350° for 50 to 60 minutes in middle of oven. Grease, flour and line 9 1/2 x 13-inch cake pan with wax paper. After it is baked and cooled, lift cake out of pan onto oblong serving tray. Cut lengthwise through the middle. Lift carefully with both hands under top part. Put icing in the middle and replace the top.
Completely dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 cup. Add to gelatin; add soy sauce and lemon juice. Stir until ice is melted and gelatin is slightly thickened. Remove any unmelted ice. Add remaining ingredients and spoon into individual dishes or a bowl. Chill until set, at least 30 minutes. Makes 2 1/2 cups or 5 servings. Contains 25 calories per serving.
Combine milk and margarine. Bring to a boil. Add cheese, seasonings and mushrooms; stir well.
Combine first 7 ingredients and blend well. Shape into 1-inch meatballs. Combine remaining ingredients in medium saucepan and mix well. Add meatballs, stirring lightly to coat with sauce. Simmer about one hour, stirring occasionally. Makes 32 to 36 meatballs.
Combine first 3 ingredients with 1/2 teaspoon salt. Place in a buttered 10 x 6 x 1 1/2-inch casserole. Form 8 wells in tomato mixture. Crack 1 egg into each well. Sprinkle with cheese and remaining 1/4 teaspoon salt. Bake in a preheated oven at 375° until eggs are set, about 10 to 15 minutes. Serve with cooked bacon or sausage and toast or biscuits, if desired. Serves 4 to 8.
Combine oil, sugar, eggs and vanilla. Add zucchini and then sifted dry ingredients. Add nuts and raisins if desired. Bake 60 minutes at 350°. Yield: with nuts and raisins, 2 regular or 6 small loaves. Without nuts and raisins, 2 medium or 3 small loaves.
Melt butter; stir in flour, broth and evaporated milk. Stir constantly until mixture begins to thicken and is smooth. Stir cheese into sauce. Drain onions and add to sauce with salt and pepper. Pour into buttered 1 1/2-quart casserole dish. Cover with cracker crumbs. Bake at 350° for 30 minutes.
Fry beef and garlic gently and keep juice. Also add mushrooms and big onions. Mix ingredients and place in casserole.
Mix all together and bake in muffin cups at 350° for 30 to 40 minutes.
Cook and stir hamburger, onion and garlic in 3-quart saucepan. Drain. Stir in tomatoes (with liquid), celery, chili powder, salt, sugar and Worcestershire sauce. Heat to boiling. Reduce heat, cover and simmer 1 hour. Stir in beans; heat to boiling. Reduce heat and simmer, uncovered, about 15 minutes. For thicker chili, continue simmering. Can be stored frozen for no longer than 4 months.
Mix together dressing, soup mix and preserves. Place chicken in baking dish. Pour mixture over chicken. Cover with foil and bake at 375° for 1 hour. Uncover and return to oven for 15 minutes. Serve over rice.
Stir together flour and baking soda. In a medium saucepan, heat and stir brown sugar, margarine and water over low heat until butter is melted. Add chocolate pieces. Heat and stir until chocolate is melted. Pour into a large mixing bowl and let stand for 10 to 15 minutes or until cool.
Mix margarine, sugar and eggs, then dry ingredients, nuts and cherries. Roll in small rolls. Roll in waxed paper and store in refrigerator. Cut very thin and bake in 325° oven. This makes approximately 15 dozen.
Grease and flour a 9 x 13-inch pan. Mix dry ingredients and add margarine. Blend well. Add eggs and mix well. Spread all but one cup in the pan. Use a wet spoon and push in place. Place apples in rows on the dough, not too many (makes the dough soggy). Sprinkle with 1/2 cup sugar and 1/2 teaspoon cinnamon. Form the last dough and rub between hands over the apples. Bake at 350° until the apples are soft, about 30 to 40 minutes.
Mix and chill mixture. If using unsweetened Kool-Aid, use 4 packages to amount.
In small 1-quart saucepan, combine a small amount of soy sauce and ginger to form a paste. Heat on low, simmer setting on range. Stir and gradually add soy sauce until mixture reaches a boil. Serve hot or cold. Makes 1/2 cup sauce.
Melt butter. Cut biscuits into quarters. Mix all ingredients together. Bake at 350° for 30 minutes. If using pecans, put in oven last 10 minutes of baking time or they may burn!
Combine first 3 ingredients and heat. Mix next 7 ingredients in a large mixing bowl. Mix in sorghum mixture; beat 1 minute. Last, beat eggs. Put in mixture and continue to beat 1 minute. Bake in a greased 8-inch square baking dish at 300° approximately 20 minutes. Wonderful served warm with Cool Whip.
In a medium bowl, empty both cans of refried beans. You can add a package of taco seasoning. Whip with blender for 2 to 3 minutes. Spread into 9 x 13-inch casserole dish. Spread lettuce over beans. Pour salsa over lettuce evenly. Spread sour cream over salsa. Sprinkle green onions and black olives over sour cream. Top with Cheddar cheese. Chill for 1 hour. Serve with tortilla chips.
In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to boil; skim foam with slotted spoon. Reduce heat; cover and simmer for 3 to 4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender. Serves 9.
In a skillet, cook garlic, pepper flakes and hot pepper sauce in oil and butter for 2 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 10 minutes. Add most Parmesan cheese; mix well. Pour over hot pasta and toss to coat. Sprinkle with a little more Parmesan. Serve immediately. Serves 6 to 8 main course or 10 to 15 side dish.
Combine ingredients in heavy 1 1/2-quart saucepan. Bring to a boil; cook 30 minutes. Makes 1 1/4 cups.
Bring cherries, water and sugar to boil in saucepan. Add Jell-O and food coloring, then let cool. Add Coke, pineapple and nuts or celery. Chill as you would Jell-O.
Place roast in heavy aluminum foil. Spread dry Lipton onion soup on top. Spoon cream of mushroom soup on top of the onion soup. Fold foil down to seal roast. Bake at 350° for 3 to 4 hours, until done.
Cook pasta and drain. Brown meat and drain grease. Add tomatoes; cook, uncovered, until thickened. Stir in onions and cream cheese. Toss in remaining cheeses. Cook until cheeses melt. Serve with Italian bread.
Preheat oven to 325°. In medium bowl, beat egg yolks with condensed milk, lemon juice and food coloring. Pour into prepared pastry shell; bake 30 minutes. Cool. Chill. Spread with whipped cream; garnish as desired. Refrigerate leftovers. Preparation time is about 10 minutes.
Cook broccoli according to package directions and drain (no salt). Combine eggs and cheese. Mix egg mixture with broccoli, soup and mayonnaise. Pour into casserole dish (lightly greased). Sprinkle crushed crackers on top and pour melted margarine on crackers. Bake for 25 to 30 minutes at 350°.
Dissolve jello in 2 cups boiling water. Add undrained pineapple and pie filling. Chill until firm.
Melt the butter. Crush all cookies. Set aside half for topping. Mix cookies and melted butter; press into pan. Mix the cream cheese, milk and pudding and beat on low speed. Pour over crust. Fold in Cool Whip and sprinkle remaining crumbs on top.
Mix the first 3 ingredients and set aside in refrigerator. Mix Dream Whip according to directions on package and fold into pudding mix.
Combine chicken, milk, noodles and soups in a bowl; mix well. Spoon into greased casserole. Top with chips. Bake for 30 minutes in a 350° oven.
Make the bone stock; buy good stout beef soup bones from butcher shop and boil them. Add all other ingredients and let stand overnight before using. Makes about 6 quarts. Baste the meat frequently. As you use it, the flavor will improve from the smoke and grease from the barbecue. I freeze what's left in 1-quart plastic freezer containers.
Press crescent roll dough onto a large cookie sheet and bake as directed on can for 7 to 8 minutes. Mix cream cheese, Miracle Whip and dressing mix and spread onto cooled crust. Chop vegetables and place on top. Top with shredded Cheddar cheese. Refrigerate.
Season both sides of steaks with garlic powder, pepper and salt. Heat 1 teaspoon butter in a 10-inch nonstick skillet over medium high heat until butter is foamy. Add 4 steaks and cook about 2 minutes per side until browned. Remove to plate. Repeat with remaining butter and steaks. Add remaining ingredients to skillet. Bring to boil, stirring to scrape up browned bits in bottom. Add steaks along with any accumulated juices. Reduce heat to low. Cover and simmer 50 to 60 minutes until meat is tender.
Combine the cake mix, melted butter and 1/3 cup canned milk. Press 1/2 of the mixture into a greased and floured 9 x 13-inch pan. Bake at 350° for 6 minutes.
Saute clams in oil and butter mixture for 2 minutes; add garlic, onions and parsley to clams. Saute for 2 more minutes; add wine, parsley and tomato sauce. Salt and pepper to taste. Cook on low heat (simmer for 10 to 15 minutes). Serve hot over linguine or spaghetti. Serves 2 to 4, depending on desired amount of sauce your guests like.
Bring clams to a boil. Drain water off. Fry fatback meat and brown onion in the grease. Add meat and onions to clams; add 6 cups water. Salt and pepper to taste. Dice up potatoes and add to clams. Boil for 30 minutes. Cut biscuits up into quarters and roll into balls. Drop into boiling clam broth and cook until done.
Peel and quarter large apples (if small, use 1/2). Roll out biscuits thin and cut in halves (20 halves). Take 1/2 biscuit and wrap around each apple quarter. Place on greased 9 x 12-inch pan. Melt 2 sticks butter and pour over dumplings. Mix together water, sugar, cinnamon and apple pie spice. Pour over dumplings.	Bake at 375°	for 1 hour. One can biscuits equal 20 dumplings. May halve recipe.
Place chicken breasts on wax paper and pound flat to 1/4-inch. Mix flour, salt, pepper, nutmeg and marjoram in shallow dish. Have egg mixture ready in shallow dish. Mix crumbs and cheese in 3rd dish. Coat chicken in flour, egg and bread crumbs. Simmer butter and oil. Add chicken, turning 1 time, 2 to 3 minutes. Remove. Add wine to cooking pan and bring to a boil, scraping particles free. Pour sauce over chicken. Delicious served with Risotto.
Mix the first 4 ingredients. Pour over remaining ingredients. Toss and serve. Refrigerate any leftovers.
Mix jellied cranberry sauce and 1 cup boiling water in mixer until smooth. Dissolve both packages of gelatin in 1 cup boiling water. Mix cranberry sauce and gelatin. Add pecans. Put half of mixture in an 8-inch square pan and chill in freezer until firm, about half hour. Leave other at room temperature. Spread sour cream over top of chilled gelatin. Add other half of gelatin over sour cream. Refrigerate until firm. Serves 12.
Peel and slice the apples into the bottom of a deep baking dish (9 x 9-inch approximately). Sprinkle with cinnamon and sugar. Make a syrup of the brown sugar, water, nutmeg and butter; heat until hot. Blend the flour, salt, baking powder, sugar and shortening. Add the milk; stir until moistened. Drop small portions of dough on apples, leaving space for dough to expand. Pour hot syrup over dumplings and apples. Bake at 350° for 45 minutes. Serve plain or with ice cream.
Heat chili in skillet on stove with 1/2 cup of water. Place one corn tortilla at a time in skillet until soft. Coat both sides with chili. Fill with cheese and onion. Roll up. Place side by side in baking dish. Fill all tortillas (continuing to add water to chili if too thick). Pour remaining chili, onion and cheese on top. Bake for 30 minutes in 350° oven. Will feed 4 to 6 hungry Texans.
Boil potatoes with the skins on; cool, peel and slice. Dice bacon, onion and green pepper. Fry bacon pieces in a skillet. Saute onion and green pepper with bacon. Dice eggs; add to potatoes. Mix vinegar, sugar and 2 teaspoons salt with 1/2 cup water. Add to bacon-onion-pepper mixture; heat to a boil. Pour over potatoes and eggs. Mix well; serve immediately.
Use all of the marshmallow cream. Put half of the cream cheese in and mix together. Then put fruit on plate and dip.
Mix cocoa and sugar. Cream part of the cocoa and sugar mixture with margarine and butter. Blend in vanilla and half of the milk. Add remaining cocoa and sugar mixture and blend well.
Drain juice from beans. Mix with remaining ingredients. Bake in a 2-quart casserole at 400° for 35 minutes or until desired consistency.
Dissolve yeast in warm water. Add 3 cups flour and rest of ingredients; MIX WELL with electric mixer. Add remaining 2 cups of flour. Bake at 400° for 15 minutes.
Press into a 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes.
Place ground beef, onion, celery and garlic in 2 quart microproof bowl. Cook on HI for 5-6 minutes, stirring once to break up beef. Stir in rice, egg, 3/4 c. tomato sauce, parsley, Worcestershire sauce, salt and pepper. Fill green peppers with beef mixture, mounding top. Arrange peppers in a ring in round or oval microproof baking dish just large enough to hold peppers upright. Cover with casserole lid and cook on 70 for 12-14 minutes. Spread 1 Tbsp. of the remaining tomato sauce on top of each pepper. Serve with crusty garlic bread, if desired. 4 servings. Total cooking time: 17-20 minutes.
Melt margarine and add all ingredients. Blend well. Bake at 325 degrees in a greased 9 x 13 pan for 30-35 minutes. Cool cut into squares.
Boil the water and sugar together in a medium saucepan for 5 minutes. Add the rest of the ingredients to sugar water and boil 10 to 15 minutes until thickened. Cool. Spread the sauce over the cream cheese and serve with crackers of your choice. Yield: 3 cups.
Melt butter in a loaf pan. Mix flour, sugar, eggs and cherries. Pour in pan and bake for 35 to 45 minutes at 350°.
Drain juice off tomatoes and mix all together and cook about 45 minutes to 1 hour. Put 1 tablespoon of canning salt.
Combine all ingredients except bacon in a large bowl. Cover. Marinate in refrigerator overnight. Drain shrimp from marinade saving liquid. Wrap each shrimp in a half slice of bacon. Broil until bacon is crisp. Cook marinade slowly down to 1 cup liquid. Put in a cup. Serve shrimp surrounding liquid with toothpicks for dunking. Serves 6.
Combine peanut butter, honey and cereal. Press into 9-inch pie plate. Make pudding with milk, pour into crust and chill.
In a greased 2-quart casserole dish, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables. Gently toss. Bake at 350°, covered, for 35 to 40 minutes, or until potatoes are tender. Top with remaining cheese. Bake, uncovered, for 10 to 15 minutes more. Yield: 6 servings.
Preheat oven to 350°. Grease bottom of a 13 x 9-inch pan. Mix brownie mix, water, applesauce and egg. Beat 50 strokes by hand. Don't undermix. Spread in greased pan. Bake for 30 to 35 minutes. Don't overbake. Cool completely. Store covered.
Heat all ingredients in saucepan, except for the shrimp. When warm, add shrimp. Place in baking dish. Bake in 350° oven 45 minutes. Serve over rice.
Cream together Crisco, butter, sugars, eggs and vanilla. Add dry ingredients. Mix thoroughly. Add chocolate chips. Mix. Drop by teaspoon on ungreased cookie sheets. Bake 8 to 10 minutes at 350°.
Mix all ingredients except chilies and cheese. Pour half of the mixture in dish, then cover with the chilies and cheese. Pour remaining mixture over this and bake at 350° for 1 hour and 15 minutes.
Unroll crescent rolls into triangles. Place ham on dough. Sprinkle with cheese and roll up. Place rolls in greased pan. Mix soup and yogurt. Add a small amount of salt and pepper. Spoon mixture over rolls. Cook at 350° for about 30 minutes or until rolls appear done.
Toss beans, celery, green pepper and onion in a large bowl. Thoroughly mix sugar, salad oil and vinegar; pour over vegetables, tossing with a fork evenly. Cover; set in refrigerator for at least 8 hours, tossing several times during this period.
Layer first 6 ingredients in a salad bowl in the order given (i.e. lettuce, green onions, celery, green peppers, water chestnuts and frozen peas). Spread a thin layer of mayonnaise over the peas. (Two cups is generally a bit much.)
Prepare cake mix according to package directions, adding almond extract to batter. Remove 1/3 of batter to another bowl; stir in 10 to 12 drops red food coloring. Spoon in pink and white batters alternately into two greased and floured 9 x 1 1/2-inch layer cake pans. Cut through batter with knife or spatula to marble. Bake in moderate oven (350°) for 25 to 30 minutes. Cool for 10 minutes. Remove from pans; cool on racks. Stir together pie filling and orange peel. Prepare Cool Whip, adding 8 to 10 drops red food coloring.
Saute sausage meat (drain if you like). Add margarine and curry powder. Add onions and green peppers. Cook for about 5 minutes. When ready to serve, add tomato wedges, just until heated through. Excellent served over rice.