HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together sugar and oil. Add eggs, 1 at a time. Next, add apples (peeled and diced) to mixture. Sift together flour, salt and baking soda. Add dry ingredients to apple mixture. Next, add vanilla and chopped nuts (optional). Pour into a greased and floured tube pan. Bake at 300° for 1 1/2 hours. Enjoy!
Mix well and refrigerate at least 2 hours (preferably overnight) to bring out all of the flavors. Also delicious on turkey and roast beef sandwiches.
Saut first 6 ingredients for 15 minutes. Add 2/3 of cheese to meat mixture; stir until cheese melts. Add 8 ounces tomato sauce and mushrooms; mix well. Stir in macaroni and mix again. Top with 8 ounces tomato sauce and sprinkle with rest of cheese. Bake, uncovered, at 350° for 40 minutes, until hot and bubbly.
Mix together in bowl, sugar and flour. Melt together oleo, cocoa and hot water. Pour melted mixture over flour and sugar mixture. Add buttermilk, eggs, baking soda and vanilla. Mix well and pour in a 13 x 9-inch pan. Bake at 400° for 20 to 30 minutes. During the last few minutes, mix your icing to pour over the hot cake.
Take approximately 1 1/2 cups of the white kidney beans and mash them until smooth in a medium bowl. In a 5-quart saucepan, cook the ham, celery, carrots, onion, zucchini, basil and pepper in hot oil until the vegetables are tender and begin to brown (about 15 minutes). Stir in the stewed tomatoes, chicken broth, chopped spinach, mashed white beans and 2 cups of water, using a spoon to break up the tomatoes. Over high heat, bring to boiling. Reduce the heat to low; cover and simmer for 15 minutes to blend the flavors. Stir in the remaining beans; heat through.
Mix 2 1/4 cups flour, salt and cheese. Cut shortening and 1/2 cup margarine into flour mixture. Sprinkle 4 to 6 tablespoons cold water, 1 tablespoon at a time, until it forms a ball. Shape into two balls. Flatten one and wrap in plastic wrap and refrigerate. Roll out other ball and place in pie plate; cover and refrigerate 30 minutes.
Mix shortening and sugar. Add eggs one at a time. Mix well. Add banana. Add rest of dry ingredients, then cinnamon to taste. Bake at 350° for 20 minutes.
Cook hen until tender; salt and pepper. When done, take off the bone. Use a 9 x 12-inch pan or dish to cook it in. Use a cup of hot broth and mix enough flour to make the dough real stiff. Then take half of the dough and roll out on a cloth or what you use to do that and let it be rolled out real thin and cut into strips. Then take half of the chicken and broth and put it on the dish, then put half of the pastry on that, then the rest of chicken and broth, then put the rest of the pastry on that and place in oven at 350° for 1 hour. You can use a fryer, also. Let it brown on top good.
Mix ingredients together. Pour in 2 greased loaf pans. Bake at 350° for 30 to 35 minutes.
Melt butter in a saucepan. Add brown sugar and cook over low heat for 2 minutes, stirring constantly. Add milk and bring to a boil. Remove from heat and cool. Beat in confectioners sugar.
In a large pitcher, combine lemon juice and sugar. Stir to dissolve sugar. Add remaining ingredients and blend well.
In a mixing bowl, combine ground beef, rice, onion, garlic powder, Worcestershire sauce, salt and pepper. Mix thoroughly. Shape into 6 round patties. Wrap a strip of bacon around each patty. Fasten with a wooden toothpick. Place in an ungreased, shallow baking dish. Bake at 450° for 20 minutes or to desired doneness.
Preheat oven to 350°. In a small cup combine 2 teaspoons of sugar and 1/2 teaspoon of cinnamon. Lightly spray tortillas on both sides with nonstick cooking spray. Sprinkle both sides with cinnamon and sugar mixture. Press each tortilla into a muffin or custard cup, forming a cup. Bake tortilla cups 5 to 7 minutes just until edges begin to brown. Cool completely on rack. Press to open while tortillas are still warm, if necessary to maintain cup shape. Squeeze excess moisture from grated apple. Place in medium bowl. Stir in yogurt, nutmeg, the remaining 2 teaspoons of sugar and remaining 1/2 teaspoon cinnamon. Cover and refrigerate until ready to use.
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, about 5 minutes. Pour in chicken broth. Stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes, or until chicken is no longer pink and soup is hot.
Cook broccoli 6 minutes or until tender; drain in colander. In a 2-quart casserole over medium heat, cook onion and garlic until tender in margarine. Stir in soup and seasoning. Add cheeses, stirring until melted. Stir in sour cream, broccoli and cooked noodles. Cover and bake at 350° for 30 minutes or until bubbly. Makes 8 servings.
Wrap each breast in strip of bacon. Cover bottom of flat, greased baking dish with chipped beef. Mix undiluted soup and sour cream and pour over chicken. Cover and refrigerate. Bake, uncovered, in very low (275°) oven for 3 hours. Makes 8 servings.
Cream 1/4 cup butter and 3/4 cup sugar together. Add egg and mix. Add milk and blend well. Add flour, baking powder and salt. Mix well. Fold in blueberries. Spray an 8-inch square baking pan with nonstick pan coating. Spread dough in pan. Combine remaining sugar, flour, cinnamon and butter to form coarse crumbs and sprinkle on top of dough. Bake at 350° for 40 to 50 minutes. **
Mix all together. Top with Pepperidge Farm dressing. Bake at 350° for 45 minutes.
Bake potatoes until done. Cut potatoes in half lengthwise. Scoop out insides, leaving a thin shell. Mix and mash potatoes with butter or margarine and salt. Gradually add soup and chives. Beat until light and fluffy. Spoon into shells. Sprinkle with paprika. Bake in 2 1/2-quart shallow baking dish (13 x 9 x 2-inch) at 450° for 15 minutes, or until hot. Makes 8 servings.
Combine margarine, sugar and curry powder; bring to a boil. Drain fruit and arrange in a shallow pan. Pour hot sauce over it. Garnish with cherries. Bake at 325° until it bubbles (25 to 30 minutes).
Melt butter in saucepan and add brown sugar. Boil over low heat about 2 minutes. Add milk; continue stirring. When mixture comes to a boil, add confectioners sugar. Can be mixed with electric mixer until thick enough to spread.
Saute onions, pepper, and olives in oleo. Add soup, Rotel, Velveeta, and chicken. Mix with vermicelli. Bake in large casserole dish (I spray mine with Pam to ensure it's easier to clean) at 350° until hot and bubbly.
Saute zucchini and onion in butter. Cook until just tender. Mix eggs and cheese. Combine with the zucchini and onion. Add spices and mix.
In Dutch oven over medium-high heat, in hot butter or margarine, cook onions, stirring occasionally, until lightly browned, about 15 minutes. Add stew meat, paprika, salt and bay leaf. Reduce heat to low, cover and simmer for 3 hours or until meat is fork-tender, stirring occasionally. Discard bay leaf, stir in sour cream. Serve over noodles. Makes 6 servings.
Dissolve yeast in lukewarm water. Heat cottage cheese until lukewarm. Stir in honey, salt, soda, eggs, yeast and nuts. Gradually add flour. Place in greased bowl; let rise until double. Punch down; divide dough into 2 equal parts. Place in two greased loaf pans and let rise. Bake at 350° for 20 to 30 minutes. Can make into rolls.
Preheat oven to 350°. Grease and flour 13 x 9-inch baking pan. Beat eggs and oil in small bowl. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecans. Pour into prepared pan. Bake 30 to 35 minutes. Spread with Cream Cheese Icing.
Sift flour, salt, soda and cocoa; set aside. Cream together 1 1/2 cups sugar and Crisco. Add eggs, vanilla and applesauce. Add dry ingredients to creamed mixture and pour into greased and floured 9 x 13-inch pan. Top with 3 tablespoons sugar (optional), chocolate chips and chopped nuts. Bake in 350° oven for 30 to 35 minutes or until pick comes out clean.
Cook macaroni in salted water; drain. Layer in casserole and top each layer with cottage cheese. Cover with white sauce, top with Melba toast crumbs or soy grits and bake 30 minutes in moderate oven. Serves 4 to 6.
Cook noodles according to directions on side panel. While noodles are cooking, beat yolk lightly with fork and add cream. Melt butter in a saute pan. Add cream and egg mixture to melted butter. Simmer slowly. When noodles are done, drain and put in a large bowl. Pour cream over noodles and 1/2 of the Parmesan cheese. Toss until noodles are well covered. Add remainder of the cheese and toss. Serve immediately. You can also add ham.
In large mixer bowl, combine 1 cup of the flour, sugar, onion, dill seed, salt, soda and dry yeast. In saucepan, beat cottage cheese, water and butter until mixture is warm. Add egg and warm liquid to flour mixture. Blend at lowest speed until moistened. Beat 3 minutes at medium speed.
Place ground beef in a 2-quart ovenware casserole. Cover. Cook in microwave about 7 to 8 minutes. During cooking, stir twice to break up meat. Combine water, tomato sauce, soup mix and salt. Mix well. Pour over dish halfway around after 5 minutes. After 10 minutes, stir. Cook another 5 to 6 minutes or until noodles are tender. Total cooking time: 20 minutes. Recipe yields: 4 to 6 servings.
Mix pudding and milk. Heat over medium heat to near boiling. Add cake mix and nuts. Pour into a 13 x 9-inch pan. Sprinkle with butterscotch chips. Bake at 350° for 30 minutes or until done.
Beat eggs until foamy. Gradually beat in confectioners sugar. Stir in melted shortening. Sift together and stir in flour, baking powder and salt. Mix in nuts, dates and fruit. Spread in a well-greased 8-inch square pan. Bake until top has dull crust. Cut into squares while warm; cool and then remove from pan.
Cook sugar, water and cornstarch until thick and clear. Add strawberry Jell-O. Cool. Pour on fresh strawberries. Pour into cooked pie crust. Chill.
Butter bread and cut into cubes. Arrange in a 9 x 13-inch greased dish. Spread sausage, then the cheese. Combine remaining ingredients and beat well. Pour over casserole and chill 8 hours or overnight. Bake at 350° for 45 minutes. Cut into squares to serve.
Cream oleo, water, eggs, sugar and vanilla. Mix with dry ingredients and chocolate chips. Drop by spoonfuls on greased sheet. Bake at 375° for 10 to 12 minutes. Also this dough can be wrapped around chocolate mint wafers and topped with walnuts. (Not with white cream center.)
Remove head and shell from shrimp but leave fantail. Split shrimp down back and remove vein.
Mix ingredients in crock-pot and add water to fill container. Bring to a boil and then simmer for as long as you desire. This mixture will last about one week. If you wish to use it again, strain out spices and add fresh juice and water. Be sure to re-use your spices in the next brew, maybe adding a little more. Do not drink!
Preheat oven to 350°. In large bowl, combine all ingredients. Mix well. Shape into loaf. Bake 1 hour or until done.
Cream sugar and butter. Add flour and mix well. Add well-beaten egg yolks and mix thoroughly. Add rest of ingredients. Bake in unbaked crust rather slowly like a custard pie. A little flour dusted over crust will help to prevent its soaking.
Core and pare apples. Slice thin. Spread about half the slices in a pastry shell. Combine all remaining ingredients, except maple syrup. Mix well. Spread half of this mixture over apples. Add rest of apple slices and spread remaining crumb mixture evenly over top. Bake in moderate 350° oven about 50 minutes. Heat syrup to boil. Pour over pie. Bake additional 15 minutes.
Mix all together with hands. Roll into cigar shapes, size of crackers. Roll in paprika; wrap in foil. Freeze until ready to use.
Cook and drain seashells. Brown the hamburger with celery and onions. Combine mixture with soups. Pour into large greased casserole. Bake in a 350° oven for 40 minutes. Pour juice and olives into casserole and stir lightly. Return to oven for additional 10 minutes. Serves 15 to 20.
Cook sugar, margarine, water and vanilla in a heavy skillet. Stir constantly until it turns dark in color. Pour into buttered pan. Place Hershey bars on top. Spread chocolate around with spatula. Top with sprinkled chopped nuts. Let cool. Break into pieces. Store in a cool place.
Beat together egg and oil and add balance of ingredients. Place chicken on grill and baste with sauce. Turn frequently and baste each time. Keep flame low by having a squirt bottle handy.
Mix Crisco, sugar, flour, milk and eggs together. May need a small amount more milk. Add black walnut flavoring. Spray cake pans with Pam or grease and dust with flour. Pour batter into pan and bake in oven at 350° until done.
Heat oven to 400°. In 10 1/2-inch cast-iron skillet, cook onion, pepper and sausage in 1 tablespoon vegetable oil until vegetables are tender.
In a blender, blend the mango, the papaya, the yoghurt, the lime juice, the honey, the almond extract and 1 cup ice in batches until the mixture is smooth. Blend in an additional 1/2 cup ice if desired to thin the smoothie mixture to desired consistency. Divide the mixture between 4 large chilled glasses and decorate each with a lime slice. Serves 4.
Mix sugar, flour and cocoa together. Melt butter in iron skillet. Add sugar mixture and mix lightly. Combine beaten egg yolks and milk. Add to mixture, stirring constantly. Cook slowly until thick. Add vanilla and blend well. Pour in pie shell. Cover with meringue. Brown in oven. If you don't like meringue, you can use whipped topping.
Mix together jelly and chili sauce. Cook meat balls in separate pan. When done, put in pan with sauce and simmer 1 to 2 hours. Stir occasionally.
Cream together margarine, sugar and eggs, one at a time. Add cream, then flour. Mix well. Add vanilla; mix all together. Drop by tablespoons on greased baking sheet. Bake at 400° until brown. Makes 3 dozen.
Preheat oven to 425°. Grease a 9-inch square baking pan. In medium bowl, stir together the pancake or waffle mix, cocoa and sugar. Combine milk, oil and egg and add to bowl, mixing just until blended. Stir in bran flakes. Pour into baking pan. Bake 10 to 15 minutes until the top springs back when lightly pressed. Cut into squares, top with vanilla yogurt or fresh fruit, if desired.
Line large pie plate with whole vanilla wafers. Stir Eagle Brand milk and lemon juice in mixing bowl until thickened. Add Cool Whip. Add cherries which have been drained of all liquid. Fold in chopped nuts. Pour into pie plate lined with wafers. Chill in refrigerator at least 2 to 3 hours before serving or overnight. Cool Whip holds up better and longer than whipping cream.
Fry bacon, until crisp, in a 3-quart pan. Add onion and saute two or three minutes. Pour off fat. Add potatoes and water and simmer 10 to 15 minutes until tender. Stir in soup, sour cream, salt and parsley. Gradually add milk. Heat to serving temperature. Do not boil. Yields 7 cups.
Saute ground beef, celery, onion and pepper for 10 minutes. Add other ingredients and cook on low for at least 2 hours. For a larger crowd, I double the recipe and sometimes triple.
Mix and simmer in saucepan: Jell-O, sugar and water for 10 minutes. Cool to room temperature. Beat in cream cheese, apricot baby food and Cool Whip. Pour into 13 x 9-inch pan. Refrigerate.
Tear up angel food cake. Mix sour cream, milk, powdered sugar and Cool Whip; whip until blended. Toss cake in cream mixture. Layer cake, pie filling, cake and pie filling. Looks nice in a large brandy snifter or large glass bowl.
Mix all ingredients together and spoon a portion on 1 crescent. Bring corners to center top and seal edges. Moisten corners, if needed. Bake at 375° for 15 minutes.
Saute onion over medium heat until tender. Add spinach, salt and pepper; saute until spinach wilts. Stir in cheese and tomatoes. Cut tenderloin lengthwise down center. (Do not cut completely through to the bottom.) Lay flat and spoon spinach mixture down center of tenderloin. Secure with string. Tenderloin won't close completely. Place cut side up in a pan/casserole dish. Cover with foil. Bake at 425° for 50 minutes.
Peel potatoes if tough skin, otherwise scrub and rinse. Cut into thin slices but not all the way through (use spoon handle to prevent cutting through). Put potatoes in baking dish, fan them slightly. Drizzle with butter, sprinkle herbs and salt. Bake at 425° for 50 to 60 minutes. Remove from oven, sprinkle with cheese. Bake another 10 to 15 minutes or until lightly browned and cheese is melted.
Mix all ingredients. Pour into pie shells. Bake at 350° for 45 minutes.
Mix first eight ingredients in a saucepan. Cook until well blended and thickened. Place carrots, onion and pepper rings in large bowl. Pour sauce on top. Cover and refrigerate. Will stay fresh for several days. Yields 12 to 15 servings.
Make ground beef into 4 patties (not too thick) and fry. Split buns and toast. Shred lettuce. Slice tomato and onion. Slice pickle longwise into thin slices. Spread mayonnaise on buns. Top with meat, lettuce, tomato, onion and pickle and serve.
Cook pared squash and onion together in enough water to cover for 8 to 15 minutes. When tender, drain and mash. Add all other ingredients and mix together. Bake in a buttered casserole dish for 1 hour at 300°.
Mix apples, apple juice, cornstarch, cinnamon and nutmeg together. Place in pie tin containing unbaked pie crust. Sugar Twin may be added to apple juice if a sweeter filling is desired. Mix flour, oleo and Sugar Twin together and crumble over sliced apple mixture. Instead of crumb crust, a regular top crust may be used. Bake at 375° for 45 minutes to 1 hour.
Slice potatoes in fourths, lengthwise. In a plastic bag, mix ingredients. Add potatoes; shake until coated. Bake in oven at 375° on lightly greased cookie sheet for 20 to 30 minutes. Rotate potatoes.
Cream together sugar and shortening. Then add eggs and vanilla. Blend well and then add pumpkin. Add all the dry ingredients together. Then add to the first mixture. Pour batter into two well oiled bread pans. Bake for 45 minutes to 1 hour at 350°.
Brown sausage. Add celery and onions; simmer until well done. Add sugar, tomato paste, chili powder and dry mustard. Mix well. Put contents into crock-pot. Add all canned products (beans and vegetables). Stir in molasses. Cook 5 hours or more on high or 7 hours on low. Serve with French bread and salad.
Put peanut butter between two crackers. Melt chocolate bark in saucepan and dip the crackers and peanut butter sandwich into the mixture. Then put them on wax paper and let them dry.
Mix salmon or mackerel, pepper, egg and flour in a large bowl. Spoon into hot grease and fry until golden brown. Serve immediately with rich and brown gravy.
Place sugar, vinegar and water in saucepan and bring to boil. Combine egg, milk-cream mixture, mustard, cornstarch and salt. Add to hot mixture; cook 5 minutes or until thickened. Cool and use for potato salad.
Bring corn syrup and sugar to a boil. Remove from heat and add peanut butter. Stir until smooth and melted. Pour over cornflakes and stir until cornflakes are well coated. Put on greased cookie sheet. Break in small pieces when cool.
Dissolve jello in water. Add remaining ingredients. Chill in Bundt pan or any pan with a tube in middle.
Mix yeast, water and 2 teaspoons sugar together and let stand 1 hour. Cream 1/2 cup sugar, Crisco, egg and salt until light. Add yeast mixture and 2 cups warm water. Add flour to make not too stiff dough. Let raise until double. Punch down and make into rolls. Place in pan and let raise until double. Bake in 375° oven for 12 to 15 minutes.
Mix together yogurt and Cool Whip and pour into pie shell. Place into freezer. A quick dessert to have on hand if company should drop by.
Cream the sugars and cooking oil. Add eggs and pumpkin; mix. Add the dry ingredients. Mix; add water last. Grease and flour pan. Bake at 350° for 1 hour or until toothpick comes out clean.
Prepare cake mix as directed on package, baking in a 13 x 9-inch pan. Remove from oven; poke holes at once down through the cake to the pan with a round handle of a wooden spoon. Only after poking holes, combine pudding mix with sugar in saucepan. Gradually stir in milk, add butter. Cook and stir over medium heat until mixture comes to a full boil. Quickly pour hot pudding evenly over warm cake; into holes to make the stripes and over the top to "frost" the cake. Chill at least 2 hours. Store cake in refrigerator.
Dissolve yeast and 2 teaspoons sugar in warm water. Let sit 5 minutes. Stir in warm milk, 2/3 cup sugar, shortening or butter, salt, eggs and 3 cups flour. Beat with mixer until smooth. Mix in enough remaining flour to make dough easy to handle.
Saute almonds in a little water and sugar until dissolved and candied (stir so they do not burn). Tear lettuce in bowl, add vegetables and oranges on top.
Mix flour and salt. Coat meat, shaking off excess. Heat oil in a 4 to 5-quart Dutch oven over medium-high heat until it looks thin and rippling but not smoking. Brown beef in 2 or 3 batches. Return all meat to pot. Stir in tomatoes, broth, wine, garlic, herbs, pepper and bay leaves. Bring to a boil. Reduce heat. Cover and simmer 1 1/2 hours, stirring 3 or 4 times. Add carrots, potatoes, green beans and celery. Cover and simmer 45 minutes longer, stirring once or twice, until meat and vegetables are tender. Garnish with herbs.
Mix flour, soda and salt. Cream shortening. Add buttermilk and yeast (makes a sticky dough). Roll out on floured surface and cut in rounds. Place on greased pan. Let stand 5 minutes. Bake at 400° for 12 to 15 minutes. Keeps well in refrigerator. Can be frozen.
Line lightly greased baking dish with dried beef. Wrap bacon strips around chicken breasts and place on beef. Salt and pepper lightly. Mix sour cream and soups together. Pour over chicken and bake at 350° for 1 hour or until done. Serve over rice or egg noodles.
Mix and cook until mixture forms a soft ball in cold water. Pour slowly over stiffly beaten egg whites. Add vanilla and nuts. Drop on waxed paper.
Mix all ingredients well. Place on cookie sheet with sides. Bake at 200° for 2 hours. Stir every 30 minutes.
Press rolls in jelly roll pan. Bake at 350° for 10 minutes. Cool.
Mix flour, cocoa and baking soda. In a separate bowl, combine honey, applesauce, eggs, vanilla and water. Add to dry ingredients. Bake at 350° for about 30 minutes in a greased and floured sheet cake pan.
Mix well and pour into 2 layer pans. Bake at 350° for 30 to 35 minutes.
Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper. Rub with garlic and thyme. Brown in hot oil in nonstick skillet. Combine juice and cornstarch and add to meat. Combine honey and mustard and remaining juice. Add to meat and add pineapple. Cook, stirring, until sauce thickens.
Mix together. Make into balls size of a walnut. Flatten out and make dent in center with thumb. Fill with apple jelly. Bake at 350° for 15 minutes (color will be light brown). Let cool. Remove from pan.
Cook 1 cup elbow macaroni. While that cooks, brown ground meat and drain. In large pot, place ground meat and cook onion in ground meat until transparent. Add green pepper, tomato sauce, Worcestershire sauce and mixed vegetables. When cooking, make sure it is on simmer and stir often. Add macaroni when finished and drained. Stir until well mixed and add salt and pepper. Serve hot with fresh loaf of bread and salad.
Mash bananas with mixer. Add eggs and mix well. Add melted butter and sugar. Mix well. Combine dry ingredients and mix well. Pour into greased pan. Bake for 50 to 60 minutes at 300°.
Wash, stem and slice okra. In a large pan, saute okra in drippings. Add green pepper, onion, garlic, tomatoes, paste, water and seasoning. Simmer about 20 minutes, then add shrimp and sausage or ham. Cook 45 minutes. If bacon is being used, add after 35 minutes. Serve over fluffy rice. Yields 4 to 6 servings.
Let children cut bread slices into shapes with cookie cutters. Brown the bread in broiler or oven. With pastry brushes, have children brush each shape with melted butter. Immediately shake on sugar and cinnamon.