HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add eggs and beat. Add other ingredients. Mixture will look curdled. Place in a 1 1/2-quart casserole. Bake for 40 to 50 minutes at 325°. (This is not a dessert, but can be served with ham instead of potatoes.)
Bake walnuts on cookie sheet 15 minutes at 350°. While baking, beat egg whites until stiff. Fold whites into sugar and salt. Add walnuts. Melt 1/2 cup butter in shallow baking pan. Pour in mixture and bake 30 minutes at 325°. Stir every 10 minutes.
Mix the first 3 ingredients and spread evenly in greased 9 x 12-inch pan.
Stir together 2 c flour and yeast. Heat milk, water, sugar, butter and salt over low heat until butter melts. Cool to lukewarm. Add liquid ingredients to flour-yeast mixture and beat until smooth, about 3 minutes on medium speed of electric mixer or 450 strokes by hand. Stir in eggs, lemon rind and raisins. Add flour to make a moderately stiff dough - about 2 - 2 1/2 cups. Turn on to lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Shape into ball and place in lightly greased bowl, turning to grease on all sides. Cover and let rise in warm place (80-85 degrees) until doubled, about 2 hours. Punch down; let rest 10 minutes. Divide dough into 5 equal parts. Roll each part into a 20 inch long rope. Braid 3 ropes together and place on greased baking sheet. Twist the remaining 2 ropes together and place over the braid. Let rise in warm place until doubles, about 45 minutes. Bake in preheated 350 degree oven for 35-40 minutes, or until done. Cover with aluminum foil if necessary to prevent excessive browning. The loaf may be frosted with a powdered sugar glaze or, before baking, brushed with milk and sprinkled with coarse salt or caraway seed. Or it may be left plain, just brushing the top with butter after baking.
Cook squash in salted water until just tender (12 to 15 minutes); drain well. Add next 5 ingredients.
Mix all ingredients. Bake at 350° for 20 to 25 minutes or until toothpick comes out clean. Use 13 x 9-inch pan or jelly roll pan. Ice while still warm.
In a 3-quart saucepan, combine broth, onion and carrot. Tie together bay leaf and fresh herbs in cheesecloth bag. Add to saucepan; bring to boil. Reduce heat and simmer for 10 minutes. Remove herbs. Dice enough of the potatoes to make 1 cup; set aside. Add remaining potatoes and 1 can of corn to saucepan. Puree with electric blender in batches until smooth. Return to saucepan. Stir in diced potatoes, the remaining corn and half and half. Bring to boil, reduce heat and simmer for 15 minutes. Stir in pimientos and parsley. Season with pepper. Ladle into bowls; garnish with ham and parsley. Serves 6.
Brown hamburger and onion in a large pot. Salt and pepper. Stir in tomato juice, water and kidney beans. Add dash of Worcestershire sauce, sugar and chili powder. Bring to a boil, then turn down to low and cook 1 hour, stirring occasionally.
Buy one box mushrooms, wash and drain, cut off stems and chop up fine. Chop 1 onion. Using 3 Tbsp. butter saute stems and onion then remove from heat. Add flour and sprinkle with a little nutmeg, salt and pepper. Add 2 Tbsp. tomato sauce.
Add the first three ingredients together and blend in the flour. In separate bowl, beat eggs and brown sugar together. Fold all ingredients together. Bake in greased and floured pan at 325° for 35 to 40 minutes. After cool, cut into bars or squares.
Cook ground beef, onion and garlic until brown and tender. Drain grease. Stir in the tomato sauce, sugar, ketchup and oregano. Simmer for 10 minutes. Add cream cheese and Parmesan cheese. Cook until cream cheese dissolves. Serve warm with dipping size Fritos. It tastes a lot better than it looks!
Mix sugar, flour, egg yolks, rind and juice of 1 lemon and butter. Gradually add milk. Mix well. Beat egg whites until stiff and mix into batter. Pour into a 9-inch pie crust. Bake at 350° until firmly baked.
Add enough milk to flour to make a thin batter. Pour into a greased pan and bake at 450° until brown, about 15 to 20 minutes. Good served hot only.
Cook sausage until crumbly; drain on paper towels. Spread butter on bread and place in bottom of 13 x 9-inch pan. Sprinkle sausage on bread, then cheese on sausage. Combine eggs, half and half and spices. Beat well; pour over cheese. Refrigerate overnight. Bake at 350° for 40 to 45 minutes.
Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2-inch, or two square pans, 8 x 8 x 2-inch. In medium bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup melted butter. Stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan(s). Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan(s). Frost with One-Bowl Buttercream Frosting. Cut into squares. Makes about 3 dozen brownies.
Brown meat in a skillet, drain. Place the other ingredients in a saucepan and cook until tender. Pour the mixture in a casserole pan and mix the ground meat in the mixture; stir well. Sprinkle the cheese on top of the casserole and put in the oven. Bake at 350° until the cheese is melted.
Soak apricots 1/2 hour. Drain and grind. Beat eggs until light. Sift flour with baking powder, soda and salt. Add alternately with orange juice and water. Add nuts and apricots. Mix well. Pour batter into well-greased loaf pan. Bake at 350° for 1 1/4 hours.
Beat eggs and flour together; add cottage cheese, cheese and spinach and place in buttered casserole. Bake at 350° for 1 hour.
Preheat oven to 325°. Pound breast until thin, sprinkle with parsley. Top with cheese and ham. Roll up tightly. Stir together mayo and water in shallow dish. Roll each chicken fillet in mayo mixture, then bread crumbs. Arrange chicken rolls seam down on baking sheet. Bake 25 to 30 minutes until cooked through. Heat soup and water. Pour over chicken just before serving. Makes 258 calories with 14 gm. fat, 1/3 bread, 4 lean meat, 1/2 fat food exchange.
Spread crescent roll dough on cookie sheet with sides slightly high. Bake at 400° for 8 to 10 minutes; cool. Mix cream cheese, mayonnaise and seasonings until smooth. Spread on top of cooled crust. Layer your choice of fresh vegetables on top (chopped broccoli, cauliflower, snipped chives, sliced green peppers, etc.). Yield: 16 slices.
Combine ingredients in a large casserole dish. Bake at 350° for 1 1/2 hours.
Mix and roll into balls. Melt 12-ounce package of chocolate chips and 1/2 block of paraffin in double boiler. Dip candy balls, leaving the "eye." Put on wax paper to cool.
Heat oven to 350°. In a 13 x 9-inch pan, melt margarine while heating oven. Combine graham cracker crumbs with margarine. Press on bottom of pan. Sprinkle with layer of nuts, chocolate chips and coconut. Pour sweetened condensed milk over coconut. Bake at 350° for 20 to 30 minutes or until lightly browned. Cool. Cut into bars. Makes 36 bars.
Drain mandarin oranges. Set mandarin juice aside. Heat gelatin, sugar, salt and mandarin juice until gelatin dissolves. Add lemon juice, cranberry sauce, mandarin oranges, celery and pecans. Put into an 8 x 8-inch pan. Chill.
Cook the hamburger meat until done then drain and add all other ingredients; cook on low heat for 10 minutes. Serve over spaghetti noodles.
Cream 1/2 stick butter with four tablespoons sugar. Blend in flour. Spread onto greased 8-inch square pan and bake at 350° for 20 minutes. Mix together the next four ingredients and cook, stirring until mixture leaves the sides of the pan. Add vanilla. Pour over shortbread. Cool. Spread melted chocolate over toffee. Cool. Cut into squares. Yield: About 12.
Mix all together and one cup of broth from chicken. Add salt and hot sauce to taste. Cook on low heat for one hour.
In a medium bowl, mix all of the ingredients together. Cover and chill in refrigerator for 15 minutes. Roll into 1-inch balls and serve. Makes 30 balls.
Mix sugar and cream cheese together. Separately mix strawberries, pineapple, bananas and pecans. Add to cream cheese mixture. Fold in Cool Whip. Spread in a buttered 9 x 13-inch Pyrex dish. Freeze. Thaw 15 to 20 minutes before serving. Keeps a long time in freezer.
Cream butter and sugar; add honey and beaten egg yolks. Add remaining dry ingredients. Mix alternately with milk. Stir in fruits and nuts. Fold in beaten egg whites. Bake at 325° for 45 minutes in 9 x 13-inch pan. Serve with whipped topping.
Cut carrots and zucchini lengthwise into thin slices with vegetable peeler. Bring 1 inch water to a boil in medium saucepan. Add carrots and zucchini. Cook until crisp tender. Remove from saucepan and drain; set aside. Melt butter in same saucepan over medium heat. Add onion and garlic; cook until tender. Gradually stir in broth, cream and seasonings; simmer 5 minutes or until sauce in slightly thickened. Add vegetables; heat thoroughly, stirring occasionally. Add vegetables and sauce to hot cooked pasta; toss lightly.
Rub the minced garlic over the top of your rack of lamb. Sprinkle generously with rosemary, salt and lemon pepper. Roast in a preheated oven at 375° for 30 minutes if you like your lamb rare; 45 minutes if you like it done well. (We cook it 45 minutes.)
Bring 1/2 gallon water to a boil. Pour over the tea bags and let set at least one hour. Makes 1/2 gallon.
In a large bowl, combine the first four ingredients. In another bowl, beat eggs with milk, oil and vanilla until blended. Stir liquids into dry ingredients until smooth. Mix in the nuts. Pour batter into two greased and floured 9 x 5-inch loaf pans. Bake at 350° for 50 to 60 minutes or until loaves test done. Cool for 5 minutes. Remove to racks to finish cooling. Freezes well.
Melt cheeses, butter and milk in saucepan. Place hash browns in greased 13 x 9-inch baking dish. Pour cheese mixture over top of hash browns. Bake at 350° for 1 hour.
Place cabbage leaves in a large bowl. Cover with boiling water. Set aside. Bring 2 cups of water to a boil in medium saucepan. Stir barley into boiling water. Cover. Simmer about 1 hour or until tender, stirring occasionally. Drain. Cook onion and garlic in oil in skillet until tender. Add spinach. Cook and stir 1 minute.
Empty beans into large baking pan. Stir in mustard, barbecue sauce and brown sugar. Mix well. Lay strips of raw bacon across top gently. Bake in a 350° oven until bacon is done.
Mix and freeze all ingredients except 7-Up. Add 7-Up when partially thawed.
Mix all together (4 items) and pour over chicken and dot with butter. Cover pan with foil and bake at 350° for 1 hour. Remove foil and baste chicken and bake about another 1/2 hour to cook sauce down and thicken. Serve with rice.
Preheat oven to 400°. Combine flour, oregano and garlic powder. Dip chicken in egg and flour. Coat well. Heat oil. Brown chicken; put chicken in 9 x 13-inch (or smaller) pan. Mix Ragu with mushrooms and pour over chicken. Sprinkle with oregano and top with cheese. Bake for 30 minutes. Serve with your favorite Italian pasta.
Butter a casserole dish. Layer prepared broccoli, chicken and cooked noodles. Mix the sour cream, cream of chicken soup, pimento, onion, salt and Worcestershire sauce. Pour over broccoli, chicken and noodles. Top with bread crumbs and grated cheese. Bake in a 350° oven for 30 minutes.
Mix ingredients together in a large bowl. Place two tablespoons of mixture in each wrapper and fold up as you would an eggroll. Deep fry each in oil, on medium heat, until golden brown.
In top of double boiler, over boiling water, heat butter and chocolate, stirring until melted and well blended. Allow to cool slightly. Blend syrup, sugar, salt and vanilla into beaten eggs. Add chocolate mixture; blend well. Pour mixture into pie shell. Bake at 325° for 45 minutes, or until pie is almost but not quite firm when shaken.
Mix thoroughly shortening, brown sugar, egg and molasses. Blend in remaining ingredients, except for granulated sugar. Cover and chill for one hour. Heat oven to 375°. Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. Place balls, sugar side up, 3 inches apart on lightly greased baking sheet. Bake 10 to 12 minutes. Remove from baking sheet immediately.
Mix baking mix, sour cream, egg and chilies. Stir in cheese. Drop dough by rounded teaspoonful about 2-inches apart onto greased cookie sheet. Bake at 400° for 10 to 12 minutes until golden brown. Serve with taco sauce or salsa as desired. Makes about 4 dozen.
Cook squash and onion in boiling salted water, 5 minutes. Drain well. Combine soup, sour cream and carrots and fold into squash-onion mix. Combine stuffing mix and margarine. Spread half of stuffing mix in bottom of 12 x 7 x 2-inch casserole. Spoon vegetable mix over and top with remaining stuffing mix. Bake at 350° for 30 minutes.
In double boiler over boiling water, beat together sugar, salt, egg whites, corn syrup and water until mixture holds stiff peaks. Remove from heat; beat in vanilla. Yield: Enough to cover 3 layer cake.
Cream shortening. Add sugar and then egg. Cream thoroughly. Add salt, vanilla, baking powder and carrots. Mix well. Mix in flour. Drop on cookie sheet and bake at 375° for 10 minutes.
In large saucepan, combine and bring to a boil the first 4 ingredients, stirring until sugar dissolves. Reduce heat and stir in wine, heating but not boiling. Serve with a pat of butter floating on top and a cinnamon stick stirrer.
Crumble yeast into small bowl. Add lukewarm water and 1 teaspoon sugar; set in warm place. Combine shortening, salt and sugar in large bowl. Add scalded milk. Stir until shortening is melted. Cool to lukewarm. Add yeast mixture and eggs. Add part of flour. Beat until smooth. Add remaining flour. Knead dough until smooth. Cover. Raise until double bulk. Roll out until 1/2-inch thick. Cut. Place on greased pan 1 inch apart. Let raise. Fry in deep, hot grease.
Bake yellow cake mix in a 9 x 13-inch greased cake pan as directed, about 20 minutes. Cool in pan. Beat together the ice cold milk, pudding and cream cheese until thick. Spread over cold cake. Drain pineapple well and spread over pudding-cheese mixture. Top with room temperature Cool Whip. Sprinkle on nuts. Refrigerate for 4 to 6 hours.
Cook broccoli according to directions. Saute onion in margarine. Drain broccoli and add to onion. Add milk, cheese, rice and soup. Mix well. Pour in 13 x 9-inch casserole dish and bake at 350° for 1/2 hour.
Mix first 5 ingredients with spoon. Grease and flour 9 x 13-inch pan. Top with chocolate chips and pecans. Bake 30 to 35 minutes at 350°. Let cool. Cut and enjoy.
Mix cake according to directions on box. Pour into greased and floured 13 x 9-inch pan (Pam spray works too!). Mix cheese, sugar, eggs and vanilla. Pour over cake batter. Bake at 350° for 70 minutes. Cool completely and frost.
Cook rice and broccoli; saute onion in butter. Mix onion, milk, soup and Cheez Whiz together. Fold in rice and broccoli. Pour in a large baking dish. Bake at 350° for 15 minutes.
Saute onion and pepper in butter until transparent and then place in casserole dish. Add corn, salt and sour cream; mix thoroughly. Cook in moderate oven for 20 minutes. (Cream must not boil.) Sprinkle very crisp bacon over top of casserole when ready to serve.
Combine all ingredients and knead into a dough. Pull off small balls of dough. Form into patties. Deep fry the small round balls in oil until golden brown.
Make the chocolate cake as per directions on box. When cake is done, poke holes in the top with a wooden spoon handle. Pour the sweetened condensed milk and caramel ice cream topping over the cake. Cool cake. Top with the Cool Whip and sprinkle with crushed Heath bars. Keep refrigerated.
Combine warm water with sugar, oil and salt. Sprinkle yeast over mixture. Add flour, stirring until smooth. Let rise 10 minutes; stir down. Continue rising dough 10 minutes, then stirring down every 10 minutes for 1 hour. On lightly floured surface, roll dough 1/2-inch thick. Roll jelly-roll style to make loaf. Place on greased cookie sheet. Cover and let rise in warm place for 30 minutes. Bake at 400° for 30 minutes or until done.
Mix margarine, flour, sugar and 1/2 cup nuts together like cookie dough. Press evenly in 9 x 13-inch pan. Bake in 350° oven for 15 minutes. Set aside to cool. Mix the cream cheese with powdered sugar and 1/2 container of Cool Whip. Spread on cooled crust. Make lemon pie filling as directed on box, but only use sugar amount per 1 box. Cool and spread over cheese layer. Top with remainder of Cool Whip and sprinkle with nuts, if desired.
In large bowl, combine milk, water and lemon rind; mix well. Add pudding and beat until well blended. Chill 5 minutes. Fold in Cool Whip. Spoon 2 cups pudding mixture in bowl; add cake cubes, then peaches, ending with pudding mixture on top. Put blueberries around the edges.
Combine all ingredients except salt; mix well. Bake at 250° for 30 minutes, stirring frequently. Drain on paper towel; add salt to taste.
Partially cook broccoli. Grate Cheddar cheese. Spray a 1 1/2-quart casserole with nonstick cooking spray. Place broccoli in casserole dish. Mix all other ingredients together in a small bowl. Pour over broccoli. Top with Pepperidge Farm crumbs. Bake at 325° for 30 to 40 minutes.
Cut first 3 ingredients together. Press dough into a 9 x 13-inch glass dish. Bake at 350° for 15 to 20 minutes until brown. Remove and let cool. Mix 1 cup Cool Whip with cream cheese and powdered sugar. Spread over cooled crust.
Combine all ingredients in small bowl until evenly distributed. Put mixture in a foil packet or 1-pint glass jar. Store in cool, dry place. Use within 6 months. Makes about 2 tablespoons of dressing mix, enough for 2 cups home style dressing.
Cook broccoli and set aside. Cook chicken breasts, remove skin and bones after cooking. Layer the cooked chicken and cooked broccoli in 9 x 13-inch dish. Mix cream of chicken soup, mayonnaise and lemon juice together, then spread over chicken and broccoli. Sprinkle grated cheese over mixture. Top with bread crumbs. Bake at 350° for 30 minutes.
In pitcher, combine grape juice or wine, sugar and lemon juice. Stir until sugar dissolves. Just before serving, add club soda and fruit garnish. Serves 8.
Mix and press in 13 x 9-inch baking dish. Brown in oven and let cool.
Mix preserves, horseradish, dry mustard and ground pepper together. Store in container and refrigerate (can be stored for 8 weeks). Ladle over 8 ounce block of Philadelphia cream cheese. To serve, spread on Wheatsworth crackers.
Cream sugar and shortening; add eggs; beat well. Add milk with soda. Add flour with baking powder, salt and nutmeg. (Use enough flour to handle easily.) Roll on floured board and cut out. Fry in deep fat.
Take dried beef and put in blender and shred. Divide into thirds. Mix 2/3 of dried beef with cream cheese, Worcestershire sauce and onion. Shape into ball and roll in remaining 1/3 of dried beef, covering entire ball. Chill and serve with crackers. Best if made the night before.
Cook chicken. Cut in strips or chunks. Mix together lettuce, coleslaw mix, green onions, Mandarin oranges, chicken and nuts. Prepare Chinese Chicken Salad Dressing and toss with salad. Makes 7 to 9 servings.
Pop corn in popper. Melt oleo and marshmallows. Stir in vanilla. Pour mixture over popcorn in bowl, stirring the popcorn to mix well. Press into a buttered 13 x 9-inch cake pan. Melt chocolate and spread over top. Chill and cut into squares.
Saute the onions and pepper in fat; add potatoes, tomatoes, chili, macaroni and water. Heat until hot and well blended. Hot dogs or bologna may be added if so desired.
Use very large Tupperware bowl to mix and store. Mix well. Add to hot water to taste.
Preheat oven to 350°. Grease and flour a 12-cup fluted tube pan or Bundt pan. In a large bowl, blend cake ingredients until moistened. Beat 2 minutes at high speed. Pour into prepared pan. Bake at 350° for 35 to 40 minutes or until a toothpick comes out clean.
Combine sugar, peanut butter and vanilla; mix well. Use a 1/2 teaspoon to roll batter into balls. Chill very well. When cold, melt chocolate. Dip each ball into the melted chocolate; set on waxed paper to harden.
Cook chopped broccoli and drain well. Melt 1/2 stick of butter and Velveeta cheese, then stir mixture into drained broccoli. Crush crackers; melt other 1/2 stick butter and mix together. Line a casserole dish with 1/2 cracker mixture. Pour broccoli mixture into casserole and top with remaining cracker mixture. Bake, uncovered, at 350° for 25 to 30 minutes.
Brown beef in hot 2-quart saucepan. Turn carefully as needed to brown on all sides. Keep meat in chunks. Drain fat. Add water, onion, celery and seasonings to beef. Bring to boiling point, then reduce heat and cook slowly for 30 minutes. Add potatoes, carrots and parsley. Cook until potatoes are tender, about 15 minutes. Remove bay leaf and cloves before serving. Makes 4 servings (about 1 1/4 cups each).
(May use 2 cups soy milk mixed with 4 tablespoons vinegar instead of buttermilk.)
Combine eggs, soup, cheese and mayonnaise. Fold in broccoli and put into a 2-quart casserole. Mix crackers and butter, sprinkle over casserole. Bake at 350 degrees for 30 minutes.
Trim bread; cube and put in a 9 x 13 greased pan. Fry bacon and drain. Beat eggs, milk, onion salt and garlic salt. Pour over bread cubes. Add Velveeta cheese and top with bacon. Bake, covered, for 30 minutes at 350° and an additional 15 minutes uncovered.
In a medium bowl with a fork, beat eggs slightly. Stir in corn syrup, sugar and vanilla just until blended. Stir in chocolate pieces and pecans and pour into pie shell. Bake in a preheated 375° oven for 45 to 50 minutes, or until a knife inserted halfway between the outside and center comes out clean. Cool on a wire rack.
Melt butter. Mix with cracker crumbs. Line bottom of large Pyrex dish with 1/2 of crumbs. Beat together Dream Whip and milk. Soften cream cheese and sugar. Put cheese and sugar mixture in the Dream Whip mixture. Put 1/2 of this on crust and spread pie filling on this. Add remaining Dream mixture. Sprinkle remaining crumbs over top. Chill.
Cream butter and shortening together. Add sugar and cream and mix well. Mix beaten eggs, baking soda dissolved in buttermilk and vanilla. Add this to butter mixture and mix well.
Blend butter and sugar. Add egg and blend with milk. Add dry ingredients. Mix by hand. Add raisins. Mix by hand. Bake in greased and floured loaf pan at 375° for 50 to 60 minutes.
Place the meat in a slow cooker. Toss with flour, salt and pepper. Add the remaining ingredients and stir to mix well. Cover and cook on low 10 to 12 hours or on high for 4 to 6 hours. Stir before serving. Yields 6 servings.
Mix first 6 ingredients together, pour over tenderloins and let marinate for several hours. Drain and place on a rack over a shallow pan 4 inches under the broiler element. Broil 12 to 15 minutes. Slice and serve with rice and vegetables.
Preheat oven to 375 degrees. In small bowl, beat the egg until light and pale yellow. Add the butter, sugar, salt, vanilla, and lemon juice. Mix well. Stir in the coconut. Spoon about 2 tablespoons of the lemon macaroon mixture on top of each muffin half, spread it to cover the top. Place the halves on an ungreased cookie sheet. Bake for 20 to 25 minutes or until the topping puffs and turns golden brown. Best served warm. Serves 6.
Mix last 5 ingredients. Line pan with foil. Toss wings in sauce and place in a large pan lined with foil. Cook at 350° for 1 to 1 1/2 hours. Turn wings every 20 minutes and add sauce. Want wings to be brown when done.
Melt oleo in deep dish. Mix together flour, baking powder, sugar and milk. Pour over melted oleo; do not stir. Pour 1 can of fruit with juice over mixture. Bake 50 minutes at 350°.
Saute onion and garlic in oil until lightly browned. Stir in rice, ham and bay leaf. Saute about 5 minutes, stirring often. Combine rice mixture with stock, salt and pepper; stir well. Bring to a boil. Cover tightly. Bake at 350° for 20 to 25 minutes, or until rice is done. Remove bay leaf. Heat peas, pimentos and mushrooms. Add to rice; toss lightly with fork to combine. Cover and heat for 3 to 4 minutes longer.