HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter with sugar until light and fluffy. Add eggs; beat well. Blend beets in electric food blender until smooth. Add sifted dry ingredients alternately with beets to butter mixture, mixing well after each addition. Fold in walnuts. Turn batter into greased, lightly floured 9-cup Bundt pan. Bake at 350° for 55 minutes or until cake tests done. Cool on rack for 30 minutes before removing from pan. Sift confectioners sugar over top of cooled cake.
In a bowl, combine mayo, sugar, vinegar and salt. Add cucumbers; stir to coat. Cover and refrigerate for 2 hours or overnight.
Sift first five ingredients together. Pour into large mixing bowl. Stir in milk and shortening. Spread in a 9-inch square pan. Sprinkle with cocoa and sugar mixture. Pour hot water over batter. Bake at 350° for 30 minutes. Can be topped with scoop of ice cream or whipped cream. Serves 6.
Beat all ingredients, except pie crust, until smooth. Pour into pie shell and bake at 425° for 15 minutes or at 350° for 35 minutes.
Place spices in piece of dampened cheesecloth; tie to form bag. Place spice bag and apple juice in large saucepan; bring to a boil. Reduce heat; simmer, covered, for 15 minutes. Combine 2 quarts water, lemon juice and salt in large bowl. Core apples; cut crosswise into 1/2-inch slices. Place slices in lemon juice mixture as soon as cut to prevent discoloration. Cut slices of large apples in half, if desired. Drain about 1/4 of the apple slices; drop into boiling spiced juice. Cook just until wilted. Spoon slices immediately into hot sterilized pint jars, leaving 1-inch headspace. Add 1/4 teaspoon almond extract to each jar. Cover with hot juice, leaving 1/2-inch headspace. Clean jar rims. Place lids on jars; tighten rings firmly, but do not force. Process in boiling water bath for 15 minutes. Yields 5 to 6 pints.
Mix all ingredients together in a large bowl and bake in a 375° oven for 1 hour.
Put first 4 ingredients in saucepan and bring to a boil. Remove from heat and hold. Mix remaining 4 ingredients together in large bowl; hold. Combine the 2 mixtures with mixer (batter will be very thin). Pour into greased 9 x 13-inch pan. Bake for 30 minutes at 350°.
Mix thoroughly the shortening, 1/2 cup sugar (leaving 1/2 cup extra) and 1 egg. Sift together the flour, baking powder, salt and nutmeg. Stir sifted mixture into the cream mixture alternately with 1/2 cup milk.
Mix together well and put a scant teaspoonful of mixture into each pastry shell. Bake at 325° for 25 to 30 minutes. Makes about 2 dozen.
Preheat oven to 400°. Cut beef into 1 1/4-inch cubes. Mix together beef, onion, garlic, salt and pepper in a Dutch oven or heavy saucepan. Add olive oil and stir to coat meat evenly. Brown uncovered in preheated oven about 40 minutes, stirring once or twice. Reduce heat to 350°. Add broth, water and Italian seasoning. Cover and cook 1 hour until meat is almost tender. Remove from oven and stir in tomatoes, beans, olives and liquor, carrots and macaroni. Sprinkle sliced zucchini on top. Cover and return pan to oven to bake 40 to 45 minutes longer until macaroni is tender. Serve with grated Parmesan cheese. Makes 3 1/2 quarts.
Soften ice cream. Stir in pumpkin, brown sugar and pumpkin pie spice. Freeze. Makes a little over a quart.
About 2 hours and 15 minutes before serving, in hot salad oil in a large skillet, brown garlic. Remove and in the same oil, saute onion until tender. Add crumbled meat and sprinkle in flour. Cook until meat is loose and a red color, stirring while cooking. Add remaining ingredients, stirring occasionally. Simmer, covered, 2 hours. If desired, serve immediately or freeze (directions below). Makes about 2 quarts of spaghetti sauce.
Combine flour (both) and salt in large bowl; dissolve yeast in warm water. Add to flour; mix well with wooden spoon until dough no longer clings to bowl. Turn onto lightly floured board; knead until smooth and elastic, about 10 minutes. Place in greased bowl. Cover and let rise until doubled (1 1/2 hours). Punch down. Divide in half. Turn each half onto lightly floured board. Sprinkle with flour. Roll each half into a 15 x 3-inch rectangle; dust off the flour. Knead each half 10 minutes. Bring edges up and pinch together tightly. Carefully place loaves, pinched side down, on lightly floured baking sheet. Cover with a towel. Let rise 45 minutes. Cut 3 slashes about 1/4 inch deep in top of each loaf. Preheat oven to 450° and spray inside oven with water to create steam. Put loaves in oven. Spray oven again to create steam. Bake until loaves sound hollow when tapped, about 30 minutes. Remove from oven and spray bread lightly with water. Cool on wire racks.
Soak beans as directed on package. Drain most of the water after soaking. Add rest of the ingredients, bringing to a boil, then simmer for at least 3 hours.
Place peaches in pastry shell. Mix together the sugar, flour, salt and cinnamon. Gradually add the cream. Pour over peaches. Bake at 400° for 35 to 45 minutes. You may also use blackberries or strawberries for this recipe.
Cut each chicken wing into 3 parts, separating at joints (use wing tips later for stock or freezer). In 12 x 9-inch baking pan, mix remaining ingredients. Add chicken wings. Turn to coat well. Let marinate at least 1 hour or longer, turning occasionally, or cover overnight. Preheat oven to 350°. Bake chicken in marinade uncovered for 1 to 1 1/2 hours, turning occasionally. Makes 24 appetizers.
Mix together shortening, brown sugar and eggs. Stir in milk or buttermilk, pecans, candied cherries and dates. Sift together sifted flour, salt and soda. Add to other ingredients. Chill at least 1 hour.
Mix peaches, water and 1/2 cup of sugar into a medium saucepan and bring to a boil. Mix all other ingredients together, including the other 1/2 cup of sugar. Pour into a greased pan. Pour the hot peach mixture over the batter. Bake at 375° for 25 to 30 minutes.
Make pie dough, spray with Pam. Dust hands with powdered sugar and spread on cookie sheet and bake at 300° for 20-25 minutes. Mix a filling of 8 oz. cream cheese, 1/2 c. sugar and 1 tsp. vanilla. Spread on cooled crust. Top with favorite fruit, cut up. Strawberries, blueberries, pineapple, kiwi, mandarin oranges, grapes, peaches, etc.
Combine crumbs, sugar and butter. Press into bottom of a 9-inch square pan. Bake at 375° for about 8 minutes. Let cool. Prepare whipped topping mix as directed on package. Blend cream cheese and 1/4 cup sugar together. Fold in prepared topping, spoon into crumb-lined pan, spreading evenly. Chill until set. Drain pineapple, measuring syrup. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water and add measured liquid. Chil until thickened. Arrange 9 pineapple slices on cream cheese mixture. Spoon on gelatin, chill until firm (about 3 hours). Cut into squares. Top with whipped topping. Makes 9 servings.
Combine chocolate and butterscotch morsels and peanut butter in large saucepan. Stir over low heat until smooth. Add Kellogg's corn flakes cereal. Stir until well coated. Spread mixture into 9 x 9 x 2-inch pan. Chill until firm. Let stand at room temperature about 10 minutes before cutting into bars. Bars are easily removed from pan. Yields 32 bars, 1 x 2 inches.
Layer lettuce in bottom of full size 4-inch serving pan. Layer onions, celery, pepper and radishes on lettuce. Layer thawed peas over vegetables. Layer chopped eggs over peas. Mix mayonnaise and sugar, spread over entire pan; seal edges. Sprinkle cheese and bacon over mayonnaise. Refrigerate overnight, covered. Garnish with radishes before serving. Yields 100 servings.
Mix all ingredients; add enough milk to make it biscuit consistency. Roll out dough and cut in desired size pieces. Fry in hot oil until browned on both sides.
Heat oven to 350° if using right away. Mash all ingredients together. Place in greased casserole dish (can spray dish with Pam) and bake for 30 minutes.
Place tortillas on large baking sheet. Bake at 350° for 6 minutes. Remove from oven. Turn over and coat lightly with spray. Sprinkle garlic powder and red pepper over tortillas. Bake 6 minutes more until crisp; set aside. Coat large nonstick skillet with spray. Place over medium-high heat until hot. Saute onion until tender. Add chicken and tomatoes and chillies. Stir well. Cook over medium heat. Stir in sour cream. Place tortillas on individual plates. Top each with 1 cup lettuce. Spoon chicken mixture evenly over lettuce. Sprinkle with Cheddar and cilantro. Serve with salsa.
Mix all ingredients together in a microwave-safe bowl. Microwave on High for 1 1/2 to 2 minutes. Stir before serving.
Preheat oven to 400°. In a large bowl, stir together the flour, oats, baking powder, baking soda, salt and spices. In another bowl, stir together the pineapple, yogurt, Egg Beaters, Butter Buds and vanilla. Stir in brown and white sugars until blended. Make a well in the center of the flour mixture; stir in liquid just to moisten. Stir in the carrots and raisins. Spoon the batter into muffin cups that have been lined with muffin papers. Bake for 15 to 17 minutes. Yields 24 muffins.
Mix ingredients in blender or food processor. Use in sauces, on meats, in marinades and on popcorn. Can be used as a blacken seasoning for fish or chicken.
Cut cheese into cubes; place in pan with 1/4 cup butter. Heat over medium heat until melted and smooth, stirring often. Place vegetables in a 1-quart casserole dish. Pour cheese mixture over and mix well. Melt remaining butter; stir in cracker crumbs; sprinkle over top of casserole.
Brown meat well in about 1 tablespoon oil in Dutch oven. Pour off excess fat. Add water, onion, cabbage and seasonings. Bring to boil over low heat. Turn down and simmer about 2 1/2 to 3 hours. Add raw vegetables and cook 45 minutes longer over medium-low heat. Add tomatoes and V-8 juice. Bring to boil, reduce heat and simmer about 15 minutes more. Remove meat and cut into pieces of edible size and return to kettle.
Sift flour and salt on wax paper. Cream butter with cream cheese and sour cream in medium bowl until fluffy and light. Stir in flour. Mix until blended, then knead. Mix in bowl until smooth. Cover. Chill several hours until firm enough to roll.
Break up chips; put into a baking dish. Fry hamburger meat with onions, garlic powder, salt and pepper. Pour over chips. Add soup to mixture and pour over chips; top with cheese.
Combine margarine, flour and pecans; mix well. Press into oblong glass baking dish. Bake at 375° for 15 minutes. Cool completely. Combine cream cheese, powdered sugar and 1 1/2 cups Cool Whip; blend thoroughly. Spread over crust and chill. Combine pudding mixes and milk; beat 2 minutes. Spread over cream cheese layer. Spread remaining Cool Whip over pudding; sprinkle with pecans.
Combine all ingredients in a nonstick pan. Stir-fry until peas are crisp-tender, about 10 minutes.
Brown wings in butter and garlic. When wings are almost brown, remove garlic and fry wings until they are completely browned on all sides; set aside.
Marinate vegetables in ingredients listed several hours or a few days prior to serving. Keeps well for weeks.
Beat egg whites and salt at speed 8 for 3 minutes in large bowl. Boil sugar, corn syrup and water together until it forms a hard ball. Pour syrup slowly into beaten whites while beating at speed 8. Continue beating until mix passes glossy stage. Add nuts and vanilla and continue beating until mix forms a peak. Pour on buttered platter or drop on waxed paper.
Dice apples in small cubes; drain pineapple well. Mix all ingredients well and refrigerate for several hours.
Preheat oven to 350°. In large bowl, mix first 9 ingredients (5 cups mixture). Split rolls in half lengthwise. Spread cut sides of each half with heaping 3/4 cup meat mixture. Place on foil-lined baking sheet. Bake for 35 minutes. Makes 6 servings, about 630 calories each.
Stretch dough out to fit your pizza pan. Lightly brush with olive oil. Arrange apple slices over dough. Sprinkle bleu cheese over pizza. Sprinkle black pepper and thyme to taste. Bake in 350 degree oven until done.
Blend half a bag of corn in blender until pureed. Add remaining ingredients, except corn. Stir in remaining corn. Pour in greased casserole dish and bake at 300° for 1 hour.
Boil chicken until done. Break into small pieces and layer bottom of 13x9 cake pan. Mix soups together, spread over chicken. Make stove top stuffing as directed on the box, then spread over top of the layer of soup. Bake at 350 for 20 minutes.
Place chicken in a greased 9-inch square dish. Arrange potatoes around chicken. Mix soup and sour cream. Pour over chicken and potatoes. Bake uncovered at 350° for one hour and 15 minutes. Sprinkle with onions and cook 10 more minutes.
Mix cake mix as directed. Pour into a greased and floured 9 x 13-inch baking dish. This will be a thin layer. Bake for 15 minutes at 350°. Cool completely.
Mix softened cream cheese, peanut butter, milk and 10x sugar. Add Cool Whip and pour mixture into graham cracker crust. Freeze. Thaw 1/2 hour before serving.
Soften the oatmeal in boiling water. Let sit for 1/2 hour. Add butter, honey, raisins, cinnamon and salt. Soften yeast in warm water. Add to oatmeal mixture. Add 2 cups flour and beat. Add 2 more cups flour and then knead in last 2 cups flour. Let rise until doubled. Punch down and shape into 2 loaves. Let rise and bake for 45 minutes in a preheated 325° oven. Can easily be frozen and reheated. Great toasted for breakfast!
Place loin in pan, then place all vegetables around the roast. Spread bay leaf on top of meat. Bake, covered, at 325° until tender.
You must get all items ready, as once you start mixing the cake, it must be finished fairly quick! Preheat the oven to 350° and grease a 9 x 12-inch pan. Make the pudding on the stove in a large pan. When the pudding begins to thicken, add the cake mix. Blend quickly and turn the mixture into the cake pan. Top with the chocolate chips and nuts. Bake for 30 to 35 minutes. Garnish with whipped cream.
Let cheese and sausage set out until room temperature. Add Bisquick. Mix; knead with hands and roll into balls. Bake at 350° until brown on top, about 20 to 25 minutes.
Cream butter and sugar in large mixing bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. (Do not overbake!) Cool on cookie sheet until set, about 1 minute. Yields 4 1/2 dozen.
Cream butter and sugar. Add flour, coconut and baking soda. Roll into balls and press or crisscross with fork dipped in sugar. Bake at 350° for 8 minutes.
Make a syrup from the 6 cups of water and 4 pounds of sugar. Mix together with the rest of the ingredients, except ginger ale. When ready to serve, add the ginger ale. Red food coloring may also be added. This will serve about 50.
Cook broccoli, pour in casserole dish. Combine mushroom soup, milk and pour over broccoli. Sprinkle with cheese. Combine Bisquick and margarine until crumbly; sprinkle on top. Bake at 350° until golden brown.
Trim the tough stems from the okra. Pack okra into 4 pint jars (sterilize the jars before use). Add 1 tablespoon of dill and 1 clove garlic to each jar. Bring to a boil the vinegar, water and salt. Pour over okra and seal the jars in a water bath. Let ripen for 3 weeks at least. Serve cold.
Prepare ziti according to directions. Drain and set aside. Cook beef for 10 minutes. Remove from heat. Stir into Ricotta cheese, the next 5 ingredients and 1/2 of sauce until well mixed. Add ziti and toss gently to coat well. Spoon mixture into a 13 x 9-inch baking pan. Pour remaining sauce evenly over ziti mixture. Sprinkle with Mozzarella cheese. Bake at 350° for 20 minutes or until hot and bubbly.
In each of 4 dessert dishes, place 2 tablespoons cookie crumbs. Top each with 1/2 cup ice cream, remaining 2 tablespoons cookie crumbs and 1 tablespoon syrup. Garnish with gummy worms and whipped topping.
Boil chicken breasts, uncovered, for 30 minutes; set aside. Combine in large bowl the cabbage, carrots, chopped red pepper, water chestnuts, chopped green onions, almonds, sesame seed and Top Ramen noodles, crunched up into bite size pieces. Cut up chicken breasts into 1/2-inch pieces; add to cabbage mixture. In small bowl, combine vinegar, sugar, oil, Top Ramen seasoning packets and soy sauce; stir until well blended. Pour over cabbage mixture; toss to coat. May prepare same day or refrigerate overnight. Makes 12 (1-cup) servings.
Stir melted Hershey bars into Cool Whip whipped topping. Mix until well blended. Spread mixture into pie crust. Refrigerate until firm.
Clean and de-vein shrimp then butterfly them and set aside. In a frying pan pour oil (enough to cover bottom of pan). Add chopped garlic, dried red peppers then saut for about 2 minutes. Add wine, shrimp, and knife tip of anchovy paste and saut 2 more minutes Remove from heat and sprinkle with parsley flakes. Serve over linguini noodles. Best served with red wine.
Combine beef, beans, oregano and garlic powder. Place 4 noodles in bottom of 9 x 13-inch pan. Spread 1/2 mixture over noodles. Top with 4 more noodles and remaining mixture. Cover with 4 more noodles. Combine water and salsa; pour over all. Cover tight with foil. Bake at 350° for 1 1/2 hours.
Make sure all utensils are completely dry. (Moisture will cause hard spots in the coating.) Melt block of candy coating in a double boiler or microwave, stirring occasionally and remove from heat when almost melted. Stir until completely melted. Thoroughly stir in can of frosting and add any additional ingredients desired - nuts, marshmallow. Pour into 8 x 8 pan lined with wax paper. Let cool. Cut. Enjoy.
Mix all together. Use 2 tablespoons mix in cup of hot water. Good on cold winter day!
Put apples in pineapple juice. Drain apples (save juice). To the juice, add sugar, eggs, flour and vinegar. Cook until thick; cool. Add cooked mixture, pineapple and nuts to apples. Add Cool Whip. Garnish with chopped nuts.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. Mix all ingredients together and spread in the pan. Sprinkle a little paprika and parsley flakes on top for color. Bake for approximately 25 minutes. Cut into pieces. Makes 4 dozen.
Place coal in a glass dish. Pour water, salt, bluing, ammonia and food coloring over coal. Crystals will form within 24 hours.
Combine cake mix, eggs and cherry fruit filling. Mix until well blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 34 to 40 minutes, or until cake springs back when lightly touched.
Bring first 4 ingredients to a boil and cook for 10 minutes. Add Certo. Bring back to a boil and cook 1 minute. Let set for 5 minutes. Take off foam. Pour into glasses and seal with wax or caps.
Salt and pepper roast on both sides. Mix remainder of salt and pepper with flour. Dredge roast on both sides. Melt fat in roaster or iron skillet. Sear roast to a medium brown on both sides to hold juices in meat. Turn heat down. Add 2 cups of hot water. Add onions and cook for 1 hour with cover. Add tomatoes and salt to taste. Simmer for 1 hour.
In skillet break sausage into small pieces. Cook slowly until browned, about 10 minutes. Drain off fat. In blender, combine cooked sausage, beans, shredded cheese, catsup, mustard and hot pepper sauce. Blend until smooth, stopping occasionally to scrape down sides of blender.
Chill 3 cans of Punch and 1 can of juice in refrigerator until ready. Mix Punch and juice in punch bowl. Scoop out frozen Punch and stir in. This will keep it cold. Garnish with orange slices.
In tightly covered jar, shake dressing mix, vinegar and water. Add salad oil, sugar, garlic and red pepper sauce; shake to mix. Stir in onion rings and mushrooms. Cover and refrigerate at least 8 hours.
Mix flour, baking powder and salt together. Mix in the shortening. Add hot water. Mix until dough sticks together. Add flour, a little at a time, to knead.
Mix together the flour, sugar and milk. Melt the margarine in pan in oven. Place fruit in pan with margarine. Pour the mixture over the fruit. Bake in 375° oven until brown.
Crush graham crackers finely and place in 11 x 7-inch pan, covering the bottom 1/4-inch thick. Add enough melted margarine to cause graham crackers to hold together, stirring well with fork. Press firmly in pan and place in freezer to set while preparing filling.
Cook squash until tender. Drain and mix other ingredients in casserole dish. Top with crackers. Bake for 20 to 30 minutes at 350°.
Boil tomatoes and sugar for 20 minutes. Remove from stove and add Jell-O. Stir well. Put in jelly glasses.
Dissolve jello in hot water and sugar. Let it thicken until like syrup. Fold in the whipped canned milk, rind and juice of lemon. Line a 9 x 13-inch pan with either vanilla wafer crumbs or graham cracker crumbs. Pour mixture on top of crumbs; sprinkle top with crumbs.
Follow directions for cake mix. Mix Eagle Brand milk and cream of coconut together. While cake is hot, make holes all in it. Pour milk and cream over top. Let cool. Mix Cool Whip and coconut. Put on cake.
In 12 x 18 baking pan layer noodles, cottage cheese, sauce and Mozzarella. Repeat, ending with noodles, sauce, Mozzarella cheese. Sprinkle 1 Tbsp. parsley and 1/2 tsp. ground oregano on top. Bake 25 minutes at 350°. It might take a little longer. Sauce can be made days ahead and frozen if necessary to keep. Lasagna can be cooled day before needed and re-heated. It is usually better re-heated. Can freeze any left over.
Mix eggs and sugar. Gradually add flour alternately with milk. Stir constantly until mixture thickens. Pour over bananas and vanilla wafers. Stir mixture together. Let set until ready to serve (large recipe).
Mix and pour into pie plate. Bake 30 minutes at 325°. Makes 1 pie.
Mix flour and salt. Mix Crisco into flour mixture. Mix egg and vinegar together and add to flour mixture. Add water; refrigerate at least 5 minutes. Makes 3 crusts.
Chop cabbage. Add sugar and small amount of vinegar to taste. Add pinch of salt. Small amount of milk added last.
Brown ground chuck; drain grease. Add onions and bell peppers. Add soups and can of water. Simmer for 30 to 45 minutes until thickened. Add olives and Velveeta. Cook on low until Velveeta is melted. Add cooked spaghetti.
Place tortillas on baking sheet; place in a 350° oven for about 5 minutes. In large bowl, stir together the sour cream and cream cheese until smooth. Stir in salt, cumin, pepper, chicken, 1 cup Jack cheese, Cheddar cheese and green onions. Place 1/2 cup mix in center of each tortilla. Fold 2 edges of tortilla to overlap in center. Place, seal side down, in a 13 x 9-inch baking pan; bake for 15 minutes. Pour salsa over enchiladas; bake for 15 minutes. Sprinkle remaining 1 cup Jack cheese over salsa. Return to oven for 1 to 2 minutes.
In a large pot, heat oil until hot. Add leeks and saute 5 minutes. Add carrots and celery. Cover; simmer 5 minutes. Stir occasionally. Add tomatoes and liquid; simmer 10 minutes.
Saute onion, green pepper and zucchini in oil in medium stock pan until tender. Add beans, tomatoes and tomato sauce. Mix well. Add spices. Mix well again. Add water. Bring mixture to a boil. Reduce heat and simmer for 35 to 40 minutes. Serve topped with low-fat sharp Cheddar cheese. Makes about 8 to 10 (1 cup) servings.
Let cheeses stand until soft. Add onion and Worcestershire sauce. Mix with electric mixer until fluffy. Cover and chill 8 hours. Shape into ball. Roll into parsley and chill.
Cook pudding with 3 cups of juice from canned fruit, adding water to make the 3 cups. Cool and add fruit. Refrigerate for several hours.
Layer half of bread and half of cheese in 1 1/2-quart casserole, greased. Repeat layers, ending in cheese. Combine eggs, milk, salt, mustard and pepper in blender. Blend well and pour over bread and cheese. Bake at 350° for 45 to 50 minutes. Serve immediately. Serves 6.