HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Add sugar and oil. Add dry ingredients and flavoring and mix to form dough. Shape into 4 loaves and bake in 350° oven about 1/2 hour. Cool and slice on the diagonal. Place on cookie tray, cut side down, and return to oven to dry out and brown. Turn over if necessary.
Beat whites until very stiff. In separate bowl, beat yolks 10 minutes. Mix whites and yolks together and beat very well. Add flour and beat very, very well. Add powdered sugar and beat 15 minutes.
Melt butter in a saucepan over low heat. Add flour, stirring well until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat until mixture is thickened and bubbly. Stir in salt, pepper and peas. Yields 3/4 cup.
Preheat oven to 400 degrees. Combine flour, cheese, chilies, and whipping cream in bowl of food processor. Process until mixture forms a dough. Remove onto a lightly floured surface and knead 5 or 6 times. Roll to a thickness of about 1/2 inch. Cut with a 2 inch biscuit cutter. Combine the melted butter and taco seasoning. Dip each biscuit into butter mixture and place on ungreased baking sheet. Bake for about 15 minutes or until golden brown. Makes 10 to 12 small biscuits.
Divide nuts and chips evenly into the bottoms of the 2 pie shells. Mix thoroughly the butter, eggs, sugar and syrup and divide between the pie shells. Bake 30 to 40 minutes at 350°.
Saute onion in butter until soft. Add flour, salt and milk; microwave on High, stirring every 2 minutes until thickened. Add cheese.
Mix together thoroughly the shortening, 1 cup sugar, egg and molasses. In a separate bowl, combine dry ingredients (flour, soda, cinnamon and ginger) and then stir them into shortening mixture. Form dough into small walnut-sized balls and dip tops into dish of water and then in 1/4 cup sugar. Place sugar side up on a cookie sheet and bake at 375° for 10 to 12 minutes, until light brown. Cookies will flatten as they bake.
Boil 15 minutes. Add more water if necessary. Pour over meat and bake.
Heat cranberry sauce until it bubbles. Take off heat and add jello; mix. Add pineapple and oranges. Put in a 10 x 7 x 2-inch pan and let set. Cut into squares and serve on lettuce or watercress. Top with cream dressing. Can be made ahead.
Coat a large nonstick skillet with cooking spray; add oil. Place skillet over medium high heat until hot. Add chicken. Cook 5 minutes or until lightly browned. Drain chicken and pat dry with paper towels. Cut chicken into 1/2-inch strips.
Combine pineapple preserves, horseradish and mustard; stir well. Cover and refrigerate at least 3 hours. Spoon pineapple mixture over softened cream cheese and serve with crackers.
Cream the peanut butter and margarine. Add vanilla and sugar until mixture reaches consistency of balls. Form small balls with hands. Melt 1/2 cake Candy Quick and 1 package chocolate chips. Dip balls into chocolate mixture; place on waxed paper until cool. Use toothpicks to dip with.
Mix ingredients in order given. Bake at 350° for 25 to 30 minutes in a 9 x 13-inch greased and floured pan. Cool and ice with mocha or buttercream icing.
In a mixing bowl, beat shortening and margarine or butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour, the sugar, egg, milk, vanilla, baking soda and salt to the shortening mixture. Beat until thoroughly combined, scraping sides of bowl occasionally, then beat or stir in the remaining flour.
Mix; let stand at least 3 hours at room temperature. Line jelly roll pan with layers of brown paper bags and top with paper towels. Cut sweet onions (Vidalia best) into 1/4-inch thick rings. Heat oil or solid Crisco to 375° (about 2-inches deep in deep pan). Dip rings in batter and fry to golden brown. (Chopsticks work great for turning and removing from hot oil.) Place on lined pan and place in middle rack in a 200° oven. Will stay crisp at least 2 hours.
In small bowl, whisk together wine, vinegar and mustard until blended. Slowly pour in olive oil, whisking constantly. Whisk in oregano, parsley and garlic. Use for dressing on mixed greens. Yield: 3/4 cup.
Cut chicken, into strips. Stir in minced garlic and a small amount of hot oil. Cook on mid-high heat until chicken is cooked through. Add water, stir-fry, soy sauce and sugar, stir. Bring to rolling boil. Stir in rice, cover. Remove from heat. Let stand for 5 minutes, before serving.
Cook the onion in hot oil in a medium saucepan until tender, but not brown. Add carrots, chicken or vegetable broth, water and desired herb or spice. Bring to a boil; reduce heat. Simmer, covered, for 15 minutes or until carrots are tender. Pour half of carrot mixture in a blender container. Cover; blend until the mixture is smooth. Repeat with remaining mixture. Return to saucepan. Add milk. Cook until heated through. Season to taste with salt and pepper. To garnish, swirl a dollop of sour cream atop each serving of soup, if desired.
Mix well and bake in well-greased and floured tube or loaf pan. Bake at 350° until done (approximately 45 minutes).
Mix by hand. Pour into pan. Bake at 350° for about 50 minutes. Serve plain or with ice cream or Cool Whip.
Mix all ingredients together. Sift yellow cake mix on top. Sprinkle with pecans. Drizzle 1/2 stick margarine on top. Cook in long Pyrex dish. Bake about 35 to 40 minutes at 350°.
Bring to boil water, oleo and cocoa until smooth. Add remaining ingredients. Grease and flour sheet pan. Bake at 400° for 15 or 20 minutes.
Mix cherry juice and tapioca and let stand 15 minutes. Melt butter in large pan, then mix with it brown sugar, flour, oatmeal, baking powder, salt and baking soda. Put half of this mixture in a 9 x 9 x 2-inch baking pan. Scatter over it drained cherries, and the juice and tapioca mixture. Cover the fruit with the other half of the pastry mixture. Bake about 30 to 35 minutes or until brown at 350°.
Mix sugar, flour and salt together in top of double boiler. Add slowly to the mixture the coconut and milk. Cook over boiling water 15 minutes, stirring constantly.
Mix biscuit mix and milk. Add mayonnaise. Put in well-greased casserole and pat down. Saute the sausage and onion. Drain real well. Squeeze out. Spread in layer on top of biscuit mixture. Add egg and mayonnaise mixture with grated cheese and green chilies. Pour over top and bake 25 to 30 minutes at 400°. Cut in squares at cocktail parties.
Preheat oven to 375°. In a large mixing bowl, combine 1 1/2 cups flour, the yeast, parsley flakes, celery flakes, thyme and basil. In saucepan, heat milk, sugar, oil and salts just until warm (115° to 120°). Add to dry mixture in mixing bowl; add whole egg. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough flour to make a moderately soft dough. Knead on a lightly floured surface until smooth, 5 to 8 minutes. Shape into a ball. Place in greased bowl, turning once to grease surface.
Cook chicken in water until done. Pick off the bone and cut into small pieces. Return meat to broth that chicken was cooked in. May need to add more water. Chop the celery and onion until fine. Add to meat and broth. Also add bouillon cube and butter. Let simmer 15 minutes, then add rice. Turn off and cover for 5 minutes. Can simmer longer, if needed.
Cut broccoli into 1 to 1 1/2-inch pieces. Place in saucepan with sauce. Cover and let simmer for 8 to 10 minutes. Melt cheese on tortilla and put 3 to 4 tablespoons broccoli in middle. Top with your favorite enchilada ingredients (sour cream, salsa, olives, etc.).
Combine gelatin and sugar in saucepan; beat egg yolks and milk together. Stir in to gelatin mixture. Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly. Remove from heat; stir in lemon juice and sweetener. Beat cottage cheese on high speed until smooth and creamy. Stir into gelatin mixture. Chill. Stir occasionally until mixture mounds slightly when dropped from spoon. Beat egg whites, pinch of salt and cream of tartar until soft but firm peaks form. Fold into gelatin-cheese mixture. Fold in pineapple. Fold in whipped topping gradually. Pour into crusts. Chill several hours. Yields about 16 servings, 130 calories per serving.
Mix dry ingredients in a large saucepan. Stir in 3 cups of milk and boil 3 minutes, stirring constantly. Stir part of hot mixture into beaten egg yolks. Boil 2 minutes longer, stirring. Remove from heat and add 1/4 cup of butter and vanilla. Pour into baked pie shell and top with meringue.
Mix ingredients in order listed. Taste to check salt and pepper. Pour into greased 2-quart casserole. Bake in moderate oven at 350° for 25 minutes. Makes 8 servings.
Brown hamburger meat. Cut up Velveeta cheese in blocks. Add cheese, beans and picante sauce along with hamburger in microwave safe dish. Microwave until cheese is melted, approximately 10 to 15 minutes.
Mix yellow cake mix according to directions on package and bake; cool. Mix all ingredients except peanut butter in skillet and cook until mixture forms a soft ball, about 25 minutes. Then add peanut butter and beat until cool enough to spread on cake. Frost cake and decorate top with roasted peanuts.
Roll out biscuits one at a time. Put heaping tablespoon of apples in each biscuit. Bring sides up and pinch together. Bring margarine, sugar, cinnamon and 7-Up to a boil. Pour over dumplins. Bake at 350° until brown.
Brown hamburger; add onion, soup, tomatoes and juices, chili powder and beans. Cover and simmer until onions are done.
Mix first 4 ingredients well and form into very small balls. Fry until well done. Drain. Cover with sauce made from last 3 ingredients.
In a 9 x 13-inch pan, place the ingredients in layers in order: pineapple, pie filling, sugar, cake mix and margarine. Bake at 350° for 1 hour.
Mix together and bake 30 to 35 minutes at 350° until liquid is absorbed.
Slice cookie dough and arrange slices on bottom of 15 x 10 x 1-inch baking pan; bake at 350° for 12 to 15 minutes or until lightly browned. Cool completely.
Very slowly melt butterscotch chips and peanut butter. Add the remaining ingredients and mix. Drop on wax paper and cool. Yields 75.
Cut butter into flour, sugar, baking soda, baking powder and salt until mixture looks like fine crumbs. Stir in raisins and enough buttermilk to make a soft dough.
Cook sugar, milk and margarine or butter, stirring constantly for about 8 to 10 minutes. Remove from heat and stir in remaining ingredients. Beat until mixture starts to become thick. Pour into desired size pan and cool completely before cutting into whatever size pieces you like.
Combine with mixer the butter, flour and nuts. Spread in a 9 x 13-inch pan. Bake at 350° for 20 minutes or until light brown. Cool completely. Mix cream cheese, powdered sugar and 1 cup Cool Whip. Spread over first layer. It spreads better at room temperature. Mix both puddings and milk; spread over second layer. Spread remaining Cool Whip over third layer. Sprinkle chopped nuts on Cool Whip.
Pack small cucumbers in quart jars and add 1 garlic clove, 1 dill head, 1 pod hot pepper, 1/4 teaspoon alum and 1/4 teaspoon turmeric to each jar. Heat vinegar, water and salt to a boil and fill jars with hot mixture. Seal. Vinegar mixture will make 5 to 6 quarts of pickles.
This sandwich is especially good on toasted whole wheat bread. If you prefer, it can be made on plain white bread, but it is not as eye-appealing.
Combine bacon, onion, Swiss cheese, sour cream, eggs and Tabasco sauce. Pour into pie crust. Bake at 375° for 30 minutes or until a knife comes out clean from center.
Put crust on pan. Top with tomato sauce. Add your favorite ingredients; top with cheese. Bake 10 to 12 minutes in 350° oven.
Preheat oven to 375°. Mix brown sugar, shortening, milk and vanilla. Stir in remaining ingredients. Shape into 1-inch balls. Flatten with wet glass. Bake 8 to 10 minutes.
Cream margarine and sugar. Add eggs and vanilla; blend well. Combine flour, cocoa and baking soda. Blend into creamed mixture. Stir in nuts or chips, if desired. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. (Do not overbake. Cookies will be soft. They'll puff during baking and flatten upon cooling.) Cool on cookie sheet until set, about 1 minute. Remove to wire rack to cool completely. Makes about 4 1/2 dozen.
Mix peanut butter, margarine and vanilla; add dry ingredients until completely kneaded. Shape into golf size or smaller balls. Set aside. Melt chocolate in double boiler. Dip balls in chocolate and set on wax paper to dry.
Preheat oven to 400°. In a small bowl, combine margarine and parsley. Spread on 1 side of each bread slice. Place, buttered side down, on ungreased 15 x 10 x 1-inch baking pan or cookie sheet. Toast in 400° oven for 5 minutes, turning at end of 5 minutes. Cut cheese slices into 4 squares each. Place 2 slices on top of each bread slice. Bake 2 to 3 minutes more or until melted. Garnish with fresh chopped parsley. Yields 8 slices.
Combine seasonings with flour. Sprinkle and pound into veal. Heat oil. Add veal slices and saute over medium heat, four minutes each side, until golden.
Add water to Dr. Pepper to equal 4 cups liquid. Heat and stir in jello until dissolved. Chill until thick and syrupy. Add cream cheese and nuts; mix thoroughly. Chill until firm. Do not boil Dr. Pepper.
Melt butter and mix with sugar. Combine orange juice and apples, pouring into two pie shells. Lattice top of pies with remaining pie shells. Bake at 325° for 20 to 30 minutes or until crust is brown. Turn oven to 300° for another 20 to 30 minutes. Yield: 2 pies.
Mix first 6 ingredients together. Stir in 1 can cherry pie filling, 1 cup chocolate chips, 1 cup chopped walnuts. Stir with spoon until well mixed. Grease and flour bundt cake pan. Pour into pan and bake at 350° for 1 hour.
In a 1 1/2-quart saucepan stir together sugars, flour and salt. Stir in 2/3 cup water, orange peel and orange juice. Cook and stir over medium heat until thickened and bubbly. Add marshmallows and margarine and stir until melted. Remove from heat and add pecans and vanilla. Serve warm over ice cream. Chill leftover sauce to reheat later over a low heat. Makes 2 cups.
Saute garlic with chourico in enough olive oil to cover bottom of pan. Quart pan is good. Add broth, 1 can water, celery, carrots, beans, bay leaves and tomato sauce. Cook for 20 minutes. Add cut up escarole, salt, pepper and a few dry red pepper flakes. Add cooked rice or orso.
Place chocolate chips, milk and margarine in top of double boiler. Cook over medium heat until chocolate chips and margarine are melted, stirring constantly. Remove from heat. Stir in nuts and marshmallows.
Mix flour, sugar, salt and soda. Add milk, egg and melted shortening. Fill muffin pan 2/3 full. Bake at 400° to 425° for 20 to 25 minutes.
IT IS NOT NECESSARY TO BROWN MEAT. Mix all ingredients in a covered casserole dish and bake at 300° for 3 hours. Serve over fluffy rice, noodles or whipped potatoes. Thicken gravy if necessary. Raise temperature of over to 400°. Remove cover from pan and add 1 can of refrigerated canned biscuits to top of stew. Bake until biscuits are browned. Bake extra biscuits to serve stew over biscuit.
Mix all ingredients together. Bake 90 minutes at 350°. Let meat loaf set for a few minutes after cooking. Drain off fat.
Cream butter and sugar until fluffy. Add eggs, milk and vanilla. Mix well. Blend in dry ingredients. Stir in 1/2 cup chocolate chips and the walnuts. Spread in an 8-inch square Pyrex dish that has been greased. Sprinkle remaining chocolate chips on top. Microwave on High for 5 to 7 minutes, turning dish every 2 minutes, until done. Cool and cut into bars. Do not overbake.
Brown and drain ground chuck; set aside. Fry bacon until crispy. Remove from grease and crumble. Saute celery and onion in the bacon grease; drain. Combine all ingredients into a baking dish or pan. Bake at 350° for 1 hour.
Mix bran, sugar, flour, soda and salt. Add eggs, Crisco and buttermilk. Mix well by hand. Bake at 375° for 20 to 25 minutes. Batter will keep in refrigerator up to 6 weeks. Small amounts can be baked fresh as you need them and store batter. Extra dry fruits can be added to taste.
Remove sausage from casing and mix thoroughly with other ingredients. Roll into walnut size balls. Bake on cookie sheet at 350° on each side.
Sift flour, sugar, spices and salt together. Add liquids and stir well. Add raisins, rice and suet. Dough will be soft; pour into greased 1 pound coffee cans. Place cans in a pan of water and place in bottom of oven. Bake for 2 hours at 350°. Cool and freeze or cool and then slice in 1/2-inch slices; fry in butter and serve with syrup.
Dissolve Jell-O and tapioca pudding in boiling water. Stir well. Let gel but not harden for 2 hours in fridge. Mix in well drained mandarin oranges. Fold in Cool Whip. Pour into mold. Chill in refrigerator.
In a deep casserole dish, put a layer of Ritz crackers, then squash, onion, bell pepper, tomatoes, bacon bits, cheese and mushroom soup. Put butter, salt and pepper. Now, keep layers of squash, onion, bell pepper, tomatoes, bacon bits and cheese, almost to the top. Put a layer of Ritz crackers on top, then spread cream of mushroom soup on top of crackers. Sprinkle cheese on top. Bake at 350° for 20 or 25 minutes.
Blend eggs, salad oil, vanilla and sugar. Add dry ingredients. Fold in zucchini and nuts. Pour into greased and floured oblong glass casserole pan or bread tins. Bake at 350° for 50 minutes.
Beat sugar, eggs and oil until blended. Stir in dry ingredients. Blend in nuts and apples. Pour in 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes. Cool and dust with powdered sugar.
Beat cream cheese, shredded sharp cheese, prepared mustard, Worcestershire sauce and cayenne pepper in mixer bowl until smooth. Stir in chopped marigold petals. Shape into ball and roll in marigold petals. Chill until serving time and garnish with whole marigolds.
Melt 1/2 cup margarine and 2 squares unsweetened chocolate. Add sugar, eggs, vanilla, salt and flour; mix well. Spread into greased 9 x 9-inch square pan. Bake 20 to 25 minutes. Sprinkle with powdered sugar when cooled.
Heat oven to 400°. Grease pie plate. Cook ground beef and onions, stirring frequently until beef is browned; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, eggs and baking mix in blender on high speed about 15 seconds or with wire whisk or hand beater about 1 minute, until smooth. Pour over beef mixture. Bake 25 minutes. Top with tomatoes and cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
Grease and flour pans. Combine sugar, oil, pumpkin and eggs. Beat until light and fluffy. Sift flour, baking soda, salt, baking powder, cinnamon, nutmeg, allspice and cloves onto waxed paper. Add to pumpkin mixture alternating with water; mix until blended. Turn into pans. Bake at 350° for 45 minutes. Cool 10 minutes in pans. Makes 2 loaves.
Heat Coca-Cola to boiling; stir in Jell-O until dissolved. Add black cherries with juice. Stir until mixed well. Add pineapple that has been drained and pecans. You may shred cream cheese and add, or wait until Jell-O salad is set and then mix a little milk, confectioners sugar and 1/2 teaspoon vanilla extract. Spread this mixture over the top.
Cook beets, drain, peel and slice. (Reserve 1 cup liquid.) Combine liquid, vinegar, sugar and salt. Tie spice in a bag; add to liquid. Heat to boiling; add beets. Simmer 5 minutes. Remove spice bag. Continue cooking while packing 1 jar at a time. Fill to within 1/2 inch of top. Adjust lids. Process in boiling water for 10 minutes. Remove from canner and cool. Check seals before storing. Makes 4 pints.
Boil chicken and take meat off the bone. In remaining broth, cook noodles and onion. When noodles are done, drain off any remaining broth. Add chicken and soup to noodles. Mix well. Add at least 1 cup of cheese to the chicken and noodles. Pour in casserole dish and top with more cheese. Bake at 350° for 30 minutes.
Mix Jell-O and pineapple together and heat until Jell-O is melted. Cool. Then add buttermilk and whipped topping and mix well. Pour into mold and refrigerate until set.
Mix egg, orange juice and oil. Add to dry ingredients. Fold in nuts and cranberries. Bake at 350° for 60 minutes.
Mix together and spread 1 heaping spoonful on tortilla and roll up. Place seam side down in foil and chill 2 hours. Cut into slices and serve with picante sauce. Freezes well.
Heat cream cheese until soft or let soften by self. Blend remaining ingredients. Transfer to fondue pot or chafing dish. Garnish with shrimp, if desired. Serve with your favorite dipper (chips, Triscuits, Dipsy Doodles), also good cold.
Drain asparagus and peas; save juice. Heat the juice and mushroom soup; add cheese. Layer asparagus and peas with boiled eggs, pimento and cheese mixture with cracker crumbs. Refrigerate over night. Makes 2 casseroles. Bake at 350° for 30 to 40 minutes.
Mix milk, corn meal, egg, baking powder, salt and creamed corn together and set aside. Scramble hamburger until all red is gone. Do not brown (salt to taste). Heat heavy skillet with small amount of grease, pour 1/2 of butter in skillet. Sprinkle evenly over batter the meat, onion and peppers and 3/4 cup of cheese. Pour remaining batter over this and sprinkle with remaining cheese. Bake 45 minutes to 1 hour or until browned. Serve with pinto beans and tossed salad. Cooked best in iron skillet but can be put in pan and baked in oven at 350° for 35 to 40 minutes
Heat oven to 350°. In large bowl, beat sugar and margarine until fluffy. Add vanilla; blend well. Stir in flour and cocoa. Press dough out to form a 12 x 6-inch rectangle on ungreased cookie sheet. With knife, score 5 lengthwise lines, 1 inch apart, and 11 crosswise lines, 1 inch apart. Arrange vanilla chips, flat side up, inside score lines to resemble dots on dominoes. Bake for 20 to 30 minutes. Cut into rectangles. Cool 5 minutes more and remove from cookie sheet. Makes 3 dozen.
Mix corn meal, salt and soda. Add milk, corn, grated cheese and eggs. Stir well. Add onion, peppers and bacon drippings. Pour into greased pan and bake 1 hour at 350°.
Mix flour, sugar and cheese together. Layer pineapple and then cheese mixture. Top with cracker crumbs. Pour melted butter over the top. Bake at 350° for 30 minutes.
Put vanilla wafer in bottom of mini cupcake holders. Soften cream cheese to room temperature. Mix all ingredients with mixer. Pour into cupcake holders with wafer. Bake at 300° on a cookie sheet for 20 minutes. Makes 24. Top with strawberry slices, pineapple slices or kiwi slices.
Crush chips in bottom of casserole dish to cover bottom. Add browned taco seasoned hamburger. In layers, add refried beans, Mexican beans and Ro-Tel. Add grated cheese to top of this and crush more chips to cover. Bake at 350° for 20 minutes.
Heat oven to 450°. Mix raisins with sifted flour, baking soda, baking powder, salt, sugar and caraway seed. Cut in butter with a pastry blender (made with 2 knives used scissors fashion) until the consistency of coarse cornmeal. Gradually add buttermilk and eggs and mix gently until just moistened. Knead lightly until smooth on a floured board and shape into a round loaf.
Mix ingredients together, folding chicken in last. Top with 1 cup crushed cornflakes in 3/4 cup melted margarine. Bake 20 minutes at 350°. Sprinkle with 1/2 cup blanched almonds. Bake until brown, 10 to 15 minutes.
Fill large bowl half full with broken up lettuce. Add in layers: onion, green pepper, celery and peas. Mix together mayonnaise and sour cream. Spread over layer of peas. Do not mix! Sprinkle sugar and pepper over dressing and cover top with shredded cheese. Sprinkle bacon bits on top of cheese. Cover with plastic wrap and refrigerate for at least 8 hours. Keeps well for several days.
Put rice in the bottom of a 2-quart casserole. Mix soup with water and pour over rice. Dip chicken breast in melted butter, then lay on top of rice. Bake at 325° for about 45 minutes. Yields 6 to 8 servings.
Combine and mix 2 tablespoons with a cup of hot water. Add sugar to taste. Can use Sweet 'N Low.