HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar; add eggs and beat well. Add soda and spices to flour. Add buttermilk. Beat in berries. Bake at 350° for 30 minutes. Makes 3 layers in 8 or 9-inch pans.
Mix margarine, applesauce and sugars until smooth. Add the egg substitute and vanilla and mix. In a separate bowl, mix flour, baking soda, salt and cinnamon. Gradually add to the sugar mixture. Add the oatmeal and raisins and mix thoroughly. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Beat eggs until light (not frothy). Slowly add remaining ingredients. (Can be stored in refrigerator for 3 days; add more soda to make cakes rise.) Fry on hot griddle.
Cream shortening and sugar; add eggs. Dissolve soda in applesauce, then add to fruit mixture. Sift dry ingredients together. Add slowly and beat. Add nuts, raisins and mixed fruits. Bake in large tube pan on 250° for 1 hour and 30 minutes. Cut up to 300° and bake for 30 minutes.
Saute onion in 1 tablespoon butter; set aside. Make a roux by melting butter in stockpot and adding flour gradually while stirring constantly. Make sure mixture doesn't burn. Add 1 quart milk slowly to roux mixture, stirring constantly. When combined and thickened, add remaining milk, chicken stock and onion. Add bay leaf, pepper and salt. Add asparagus and simmer for 1 hour. Makes 1 gallon.
Sift together meal, sugar, salt and baking powder. Add boiling water, stirring to prevent lumps. Beat eggs. Add milk to them and add to meal mixture. Pour into baking dish in which shortening has been melted. Bake in preheated oven at 425° for 40 minutes. After removing from the oven, run knife around edge of baking dish. Yield: 1 loaf.
Chop all vegetables. Add vinegar and salt. Mix well and place in glass quart jar with tight lid. This will last in the refrigerator a month. The longer it sets the better it gets. The peppers to use depends on how hot you want it.
Spray casserole dish; put rice, bouillon, mushroom and/or vegetables. Stir. Put chicken on top. Put soup mix on top or mix with rice. Cover and cook at 350° for 1 1/2 hours.
Blend sugar and cocoa well. Add milk and butter, but do not stir. Microwave for 2 minutes on High. Stir and add vanilla and nuts. Refrigerate for at least 30 minutes. Freezes well too.
Beat together eggs, sugars, oil and vanilla. Stir in flours, baking powder, soda, salt and spices. Fold in carrots and walnuts. Pour into greased and floured 13 x 9-inch pan. Bake at 350° until light brown and springs back when touched, 50 to 55 minutes. Cool and frost with cream cheese frosting:
Melt the margarine and unsweetened chocolate together. Cream other ingredients together. Combine melted chocolate and margarine and mixture of eggs, 1 tablespoon of canned milk and sugar. Pour mixture into unbaked pastry shell and bake at 350° for 30 to 35 minutes.
Combine all ingredients and form into balls. Bake on a greased cookie sheet at 325° for about 10 minutes. Makes 4 to 6 servings.
Mix eggs, sugar and shortening. Sift flour with baking powder, soda and salt. Add alternately flour and buttermilk. Add rolled oats and 1 cup chopped dates. Bake in moderate oven, approximately 35 minutes.
Slice pickles; chop the onions and mangos, then add the salt and let stand for 3 hours. Drain. Add the sugar, vinegar, turmeric and celery or mustard seed. Cook through and can.
Combine eggs, white sugar, brown sugar, margarine and vanilla with mixer until smooth. Add by hand the flour, baking soda and salt. Add oatmeal and chocolate morsels. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 8 to 12 minutes.
Grown meat in skillet and drain fat. Add 1/2 package of burrito seasoning and 1/4 cup water. Heat. Melt just enough margarine to cover bottom of electric skillet. Spoon meat mixture into tortillas and add 1 slice of cheese to each tortilla. Fold each one in half. Place in electric skillet and brown. Turn once. Garnish each quesadilla with chopped tomato, sour cream, guacamole and picante sauce.
Combine candy bars and 1/2 cup melted butter in a saucepan; place over low heat until candy bars are melted, stirring constantly. Cool.
Put dry jello with Cool Whip. Do not add water with jello. Drain oranges and pineapple and add. Add cottage cheese and nuts. Chill and serve.
Spread crackers on cookie sheet. Mix oil, Ranch dressing and dill weed. Pour over crackers and mix well. Put in airtight container. Shake often to mix and let set overnight.
Blend warm cheese and margarine. Mix in flour, salt and pepper. Last, mix in Rice Krispies. Drop by spoonful; mark with fork. Bake at 350° for 10 to 15 minutes. May be stored in tin, frozen, thawed and then baked.
Soften margarine and mix with flour and nuts using pastry blender. Press into a 9 x 13 pan and bake at 350° for 20 minutes. Allow crust to cool.
Drain fruit cocktail. Sprinkle jello on fruit cocktail. Mix in all other ingredients.
Bake as directed on package in 8-inch round pans. Spread 1/3 of whipped topping between layers. Top with chocolate sauce and remaining topping.
Press pepper firmly in all sides of the brisket. Combine soy sauce, vinegar, catsup, paprika and garlic. Put meat in dish and pour marinade over it. Cover and refrigerate overnight. Wrap tightly in aluminum foil. Bake at 300° for 3 hours or until fork-tender. Slice thinly.
Cook raisins in water until plump. Drain. Add the rest of the ingredients and mix well by hand. Grease and flour tube pan. Pour in batter and bake 1 hour at 350°.
Mix the first five ingredients together. Melt the chocolate in the microwave. Mix chocolate and the cereal mixture. Add the M&M's. Spread on wax paper to harden. Crumble into chunks and store.
Skin, sieve and chunk up tomatoes. Add sugar and lemon juice. Boil for 10 minutes. Remove from heat, stir in raspberry jello. Fill jars and keep in refrigerator or freeze.
Mix thoroughly boiling water with lime jello. Blend into jello mixture the remaining ingredients. Chill for about 2 hours.
Top leaves of spinach with mandarins, onion and pepper. Serve with no-fat honey-Dijon dressing. Top with croutons.
Mix eggs, milk, baking powder and vinegar. Season tails and marinate in mixture for at least 1 hour. Remove, dip each tail in flour and fry at 380° in grease until brown.
Saute onion in butter until soft but not brown. Add ground meat, breaking up meat until cooked. In a 2-quart buttered casserole dish, layer carrots and half the cabbage. Sprinkle with salt and pepper. Add meat mixture and press down slightly. Add remaining cabbage to spaghetti sauce. Add Worcestershire sauce and chives. Pour sauce over top of casserole. Cover and bake at 350° for about 1 hour or until cabbage is soft and meat is cooked through. Add cheese on top. Bake another 5 to 8 minutes, until cheese is melted. Serve immediately.
Brown hamburger meat. Remove meat from pan and keep grease. Add flour to grease to make a thick gravy. Add meat to gravy and use onion salt and garlic powder to taste.
Combine all ingredients in blender container; cover and blend till smooth, about 30 seconds. Serve immediately. Makes about 3 cups.
Cream together butter and sugar; add eggs one at a time, beating well after each. Fold in sour cream and flavoring. Mix in flour. Bake 1 hour at 325°.
Simmer until all vegetables are tender. (Beef broth can also be used.) This is a good way to use up leftover vegetables. Add enough water to make soup the thickness you want.
Sift flour, baking powder, mace and salt together 3 times. Cream butter and sugar until fluffy. Add eggs and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Pour into greased tube pan and bake at 350° for about 60 minutes. Makes 1 (10-inch) cake.
Cook ground beef. Add onion, salt and pepper. Spread chilies over the bottom of a 9 x 13-inch baking pan. Pour egg mixture over meat. Bake at 350° for 20 to 25 minutes. Sprinkle with grated cheese and return to oven until melted.
Melt margarine in 3-quart baking dish and coat well. Mix all remaining ingredients together until moistened. Pour into dish and mix in margarine. Bake at 375° for 55 minutes.
Drain mushrooms, reserving liquid. Brown the meat, mushrooms and onion in the butter or shortening. Stir in flour and salt. Add mushroom liquid, water and the Heinz 57 sauce. Stir well. Simmer 15 minutes, stirring occasionally. Stir in sour cream. Serve immediately over the noodles.
Cut pork crosswise into six pieces. Flatten each by covering with waxed paper and mashing with a saucepan bottom, mallet or cleaver until 1/4-inch thick. Arrange medallions in one layer on bottom of a baking dish. Sprinkle with salt and pepper. Cover with waxed paper. Turning over and rearranging medallions midway, microwave on Medium-high (70%) 4 to 5 minutes; set aside. Place apples in a two-cup glass measure. Add margarine and onions. Cover with plastic wrap and microwave on High 3 minutes. Remove apples with a slotted spoon; add to pork. Add brandy, water and brown sugar to drippings in glass measure. Do not cover. Microwave on High 4 minutes, or until sauce is slightly reduced. Arrange pork and apples on serving plates. Spoon sauce over pork.
Combine all except the egg whites and vanilla. Microwave 5 minutes on High, then stir. Microwave 5 more minutes, stirring once. Remove; if not thickened, microwave 2 to 3 more minutes. Add butter (as desired) and vanilla. Pour into pie shell. Chill until set and serve.
Mix first 3 ingredients well and press into 9 x 12-inch pan. Bake at 350° (glass pan 10 minutes; metal pan 15 minutes). Mix next 3 ingredients and pour over crust. Beat remaining ingredients and pour over first mixture. Top with remaining Cool Whip and grate chocolate bar over top.
Preheat oven to 375°. Combine cream cheese, sugar and vanilla in a small bowl. Mix until smooth. Set aside. Separate and layer biscuits on a cookie sheet. Flatten with hands or a rolling pin. Peel, core and chop apples. Spread cream cheese mixture evenly over biscuits. Top with chopped apples. Sprinkle with chopped pecans. Drizzle caramel topping over top. Bake 15 minutes or until biscuits are browned.
Wash beans and place in large pot with water and seasoning meat and cook for 1 1/2 hours. Add garlic, celery, onion, bell pepper and continue cooking an additional 1/2 hour or until tender. Add cayenne pepper and salt to taste. Serve over cooked rice. Serves 10.
Put all cheeses and other ingredients together. Beat at medium speed until fluffy. Cover and refrigerate overnight. Form in two balls and roll in parsley flakes and nuts.
Heat oven to 350°. Grease and flour 13 x 9-inch pan. Beat cake mix (dry), root beer, oil and eggs in large bowl. Pour into pan. Bake 30 to 40 minutes or until toothpick comes out clean. Cool. Serve with Root Beer Cream. Sprinkle with crushed root beer hard candies, if desired.
Cut Velveeta into pieces. Put all ingredients into Pyrex or Corning Ware covered casserole. Heat slowly in oven or on Low in microwave until cheese is melted. Stir often while heating.
Rinse rice in strainer under cold water. Combine with chicken stock and water. Bring to boil, reduce heat and simmer, uncovered, for 35 to 45 minutes. Rice should not be too soft. Drain. Combine rice with remaining ingredients. Mix well. Let stand 2 hours. Serve at room temperature.
Grease and flour loaf pan. Cream Crisco and sugar. Stir with mixer eggs, mashed bananas, flour, soda and nuts (optional). Mix together. Bake at 325° approximately 1 hour.
Clean and cut spinach. In a large bowl mix all ingredients together. Serve with Italian dressing.
Combine the corn meal and salt; bread the tomatoes. In a frypan, cook the cooking oil hot and fry the tomatoes. A delicious breakfast treat served hot. Serves 4 to 6.
Combine beef and onion in a Dutch oven. Cook until beef is browned, stirring frequently to crumble meat. Drain off all drippings. Add remaining ingredients and simmer 45 minutes to 1 hour. Stir occasionally to prevent sticking.
Let strawberries thaw completely. Make cake as directed. Cool. Make holes in cake with a knife; pour sweet condensed milk on top of cake. Spread strawberries over next; top with Cool Whip. Garnish with fresh strawberries.
Combine pineapple juice, apple juice, lemonade concentrate and sugar. Stir well until sugar dissolves. Store in freezer overnight or longer. When ready to serve, remove from freezer 3 or 4 hours before serving so juice becomes mushy. Break up mixture and place in a large punch bowl. Add ginger ale; do not add any ice. Yields 40 (6 ounce) servings.
Heat oil in large nonstick skillet over medium heat. Add onion and garlic. Saute 7 minutes or until tender. Add bell pepper and tomatoes. Cook over medium-high heat 3 minutes. Add fish. Sprinkle with garlic powder and pepper. Cover. Reduce and let simmer 5 minutes.
Mix all ingredients together. Put in a casserole dish. Bake, covered, one hour at 325°.
Drain juice from fruit cocktail and pour cocktail into a medium size mixing bowl. Add Cool Whip, nuts and coconut. Mix all ingredients well and serve.
Combine green beans and tomatoes in a 1 1/2-quart casserole dish. Cook bacon and onion. Add onions to casserole along with salt and pepper. Top with cheese and bacon. Bake in a 350° oven for 20 to 25 minutes. Makes 6 servings.
Grease 12 (3-inch) muffin pan cups. Preheat oven to 400°. Measure flour, sugar, pecans, oats, baking powder, salt and cinnamon into a large bowl. Stir together. In a medium bowl, beat eggs slightly with a fork; stir in zucchini and oil. Stir egg mixture all at once into flour mixture just until flour is moistened. Batter will be lumpy. Spoon batter into prepared muffin cups. Bake 25 minutes or until toothpick inserted in center of muffin comes out clean. Remove muffins from pans. Serve warm or cool.
Drain pineapple, saving syrup. Stir together brown sugar and butter in bottom of a 10 inch iron skillet. Arrange 7 pineapple slices in syrup mixture. Half rest of slices and arrange around sides of the skillet. Keep skillet warm while preparing cake mix according to directions on package. Spread on top of pineapple. Bake at 350 degrees for about 50 minutes or until cake tests done. Let stand 5 minutes before turning out onto platter.
Line a big pan with foil. Place breasts, fat side down, on foil. Salt and pepper to taste. Dot each breast with butter (or oleo). Put lemon juice into a 2/3 measuring cup. Finish filling with cold water. Pour over chicken. Cover with foil. Place in cold oven. Bake at 300° for 1 1/2 hours. Before serving, pour the broth into small pan and thicken with cornstarch. Stir in the almonds and pour the gravy over the chicken which has been turned over. Keep warm.
Make vanilla pudding according to directions on box. Beat cream cheese. Blend in 1/2 Cool Whip. Line pan (bottom and sides) with wafers and bananas. Add 1/2 pudding mix on top. Add another layer of bananas and wafers. Spoon in rest of pudding mix. Top with rest of Cool Whip. Sprinkle with crushed wafers on top. Refrigerate.
Cook squash and onions until tender. Drain off excess water. Add everything else except Ritz crackers. Mix all together really good. Pour into buttered baking dish. Top with Ritz crackers. Bake at 350° for about 25 to 30 minutes.
Drain asparagus and place on a paper towel. Pat dry. Spread a thin layer of cream cheese on each slice of boiled ham. Place an asparagus spear on edge, lengthwise of each. Roll up tightly; wrap in foil. Chill for several hours or overnight. Slice, 1/2 to 3/4 inch in length. Secure each with a toothpick.
Take the chicken and brown them on one side in a skillet. Add the jalapenos and lime juice. Then brown the other side in the juice. When the chicken is fully cooked, put 2 tablespoons of the juice and jalapenos on top of each breast. Cover with 2 slices of cheese. Reduce heat and cover. When the cheese melts, the chicken is ready to serve.
Beat eggs with a fork to blend. Add oil and both sugars. Continue mixing by hand until thick. Spoon in zucchini. In another bowl, mix dry ingredients, chips and nuts. Add dry mixture to liquid. Stir gently until moist. Fill 2 loaf pans 3/4 full. Bake in 350° oven for 1 hour.
Food process garlic and parsley. Add beans and process slightly. Add salsa and process just to mix.
Mix well. It will make 8 cakes. They are great broiled or fried. I use food processor and chopper to mash crackers and green peppers. Mix all ingredients by hand.
Cream butter. Add sugar and syrup, creaming well. Add salt to the eggs; beat until light and fluffy. Add eggs, vanilla and pecans to first mixture and pour into unbaked pie shell. Bake at 350° for 50 minutes.
Sift flour, baking powder, salt and soda together; set aside. Combine white sugar, brown sugar, eggs, butter (melted) and peanut butter. Mix in flour mixture and milk, alternating. Mix with beater for about 3 minutes. Pour into greased and floured tube pan. Bake at 350°.
Break Cinnamon Crisp into bite-size pieces. Spread Cinnamon Crisp pieces, raisins, nuts and sunflower seeds on large greased jelly roll pan, about 15 x 10-inch. In small saucepan, melt oleo with honey. Drizzle over graham mixture. Bake in preheated 250° oven for 45 minutes. Allow to cool in pan. Loosen mixture with metal spatula. Store in airtight jar or container.
Stir together rice and sour cream. Spoon into 2 1/2 quart casserole. Sprinkle with 1 cup of the grated cheese. Mix chicken with sauce and pour over rice. Sprinkle remaining cheese on top. Top with corn chips and bake at 350° for 30 minutes. Serves 6 to 8.
Press rolls in greased cookie sheet. Bake at 375° for 10 minutes. Cool. Combine cream cheese, mayonnaise and dressing mix. Beat well with electric beater, spread over cooled crust. Top with 1/2 cup each of fresh vegetables (your choice). Examples: tomatoes, mushrooms, cauliflower, radishes, onions, broccoli, etc., chopped fine. Top with 1 cup grated cheese (your choice). Refrigerate overnight.
Mix and cool first 2 ingredients. Cream and add next 3 ingredients. Add remaining ingredients. Bake at 400° for 20 minutes.
Water must be hot (tap water). Add tea bags and sugar. Set out in sun or on countertop. Serve over ice and add lemon.
Brown beef in skillet; drain off grease. Stir in refried beans. Pour in tomatoes and green chilies. Stir and heat all together. Spoon mixture on corn chips (Tostitos). Sprinkle shredded cheese on top. Heat in microwave until cheese is melted.
Cream butter, shortening and sugar until very light and fluffy. Add flavorings. Add eggs, one	at a time, beating well after each addition. Mix baking powder with flour and add alternately with	milk, beginning and ending with flour. Bake in a tube pan 1 1/2 hours at 325° or until done.
Cream cheese and margarine. Sift dry ingredients and add to cheese mixture. Fold in Rice Krispies. Let dough stand in refrigerator overnight or until chilled. Roll into small balls and flatten into small wafers with a fork. Bake on ungreased cookie sheets at 350° for 12 minutes. Makes about 6 dozen. May be doubled.
Mix thoroughly 1/2 cup soup, beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly into a 9-inch pie plate. Bake at 350° for 25 minutes (or microwave at Full power for 12 minutes, turning pie plate a half turn after 6 minutes of cooking time). Spoon off fat. Frost with mashed potatoes; top with remaining soup and cheese. Bake 10 minutes more (or microwave 3 minutes more to melt cheese). Serves 6 to 8.
Cut sausage into 1-inch chunks (remove skin, if desired). Combine with all remaining ingredients. Pour into a greased 2-quart casserole dish and cover. Bake at 350° for 1 hour.
Beat egg whites until stiff; add sugar and vanilla. Beat until stiff. Cook cornstarch and cold water until it's thick and clear; put into meringue while hot and beat in. Bake at 350° until brown.
Mix dry ingredients together in mixing bowl. Melt 2 tablespoons butter and 2 tablespoons Crisco and add mixture to dry ingredients. Add eggs and milk. Mix by hand and add raisins. Put into large (12-inch) round baking pan. Bake for a total of 1 1/2 hours. First 1/2 hour bake at 325°, then lower to 300° for remaining hour. Makes 1 large loaf.
Thaw haddock just enough to cut into chunks with a heavy knife. Put through a food grinder twice, using a fine blade. Place in a large bowl. Beat in cracker meal, salt, pepper and cream until mixture is smooth. Moisten hands. Shape mixture into 1-inch balls.
In large mixing bowl, stir flour, cocoa, salt, baking powder and soda. Set aside. In mixer bowl, beat together margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Add dry ingredients to creamed mixture and beat until blended. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Press down center of dough with thumb. Drain cherries, reserving juice. Place a cherry in the center of each cookie.
Cook sugar, syrup, salt and water until a small amount forms a soft ball when tested in cold water. Take out 1/2 cup of this mixture and cook the rest until it forms a hard ball when tried in cold water. Pour the 1/2 cup of syrup slowly over the beaten egg whites. Beat constantly. Continue beating. Add the remains of the syrup. Add nuts and vanilla; keep beating until mixture thickens and becomes heavy.
Slice potatoes, tomatoes and eggs. Drain tuna. Cut tuna and beans into small pieces. Combine. Blend vinegar, oil, salad herbs and oregano. Fill pita breads with tuna mixture. Sprinkle with dressing. Serve.
Mix all ingredients together with a mixer. May be stored in refrigerator. Use as a dip or on sandwiches.
Mix all ingredients. Pour into hot greased skillet; bake at 450° until brown. This makes 3 skillets, 1/3 recipe makes 1 skillet.
Mix all ingredients except cheese. Pour half of batter into hot greased 10 1/2-inch cast-iron skillet. Sprinkle cheese. Then pour remaining batter. Bake at 350° for 35 to 40 minutes.
Blanche bean sprouts in boiling water for 2 minutes and drain thoroughly. Mix the remaining ingredients in a large bowl, then add the drained sprouts. Chill thoroughly before serving. Yield: 4 to 6 servings.
Thoroughly combine the pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evaporated milk. Pour into unbaked pastry shell (have edges crimped high - filling is generous). Bake in hot oven (400°) for 50 minutes or until knife inserted halfway between center and outside come out clean. Cool.
Bake white cake mix according to directions. Split layers to make 4 layer cake. Ice heavily all layers, top and sides. Refrigerate overnight.
Pour into 9 x 13-inch pan. Bake at 300° for 30 minutes. Cut in squares.
Preheat oven to 350 degrees (325 degrees for glass dish). In a 13 x 9 inch baking pan, melt margarine in oven. Sprinkle graham cracker crumbs evenly over margarine. Top evenly with coconut then Eagle Brand milk. Bake for 25 minutes or until lightly brown.
Beat margarine until smooth. Add remaining ingredients (except almonds); mix well. You can knead this like a dough. Refrigerate 1 hour. Shape into 1-inch balls. Place 1 1/2-inches apart on ungreased cookie sheets. Flatten slightly with a lightly floured fork. Slide slivered almonds into the top of each cookie. Bake at 375° for 10 to 12 minutes to barely light gold. Makes about 30 cookies.
Preheat oven to 350°. In a large bowl, cream butter and sugar until fluffy. Beat in oil, egg and vanilla. In medium bowl, combine flour, soda and salt. Add dry into creamed mixture. Drop by tablespoon 2 inches apart. Flatten with fork dipped in water. Bake 10 to 12 minutes until light brown. Store in airtight container.
Preheat oven to 350°. Brown beef and onion; pour off fat. Blend in pizza sauce, garlic salt and oregano. Put mixture in greased 9 x 13-inch pan and sprinkle with Mozzarella.
Place snow crab (cut into small pieces) in casserole with scallops. Cut garlic (small) and parsley (small). Place in with other ingredients in casserole. Squeeze 2 lemons into mixture and wine, if desired. Let stand in refrigerator for at least 2 hours or overnight. When ready to serve, place some bread crumbs on top of mixture and some oil sprinkled on top. Bake in 400° oven for about 40 minutes.
Combine first 3 ingredients. Beat the eggs and add to this mixture. Stir in remaining ingredients. Pour in greased baking dish and bake at 375° for 35 minutes.
Melt butter and remaining ingredients. Pour into buttered and floured 8 x 8-inch pan. Bake at 375° until done, about 25 minutes.