HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use electric mixer to mix oleo, Crisco, sugar and 1 tablespoon flour. Add milk and 1 tablespoon flour; mix. Add last tablespoon of flour and vanilla. Beat until it is light and peaks form. (Total mixing time is 10 minutes.) Spread over cake, then sprinkle with mini chocolate chips all over icing.
Beat with mixer until thick the first 3 ingredients; pour into crust. Beat together 1 cup heavy whipping cream and sugar; beat until creamy (do not overbeat). Pour over pudding mixture and refrigerate 2 hours; serve.
Preheat oven to 350°. Grease a square 9 x 9 x 2-inch pan with butter. Place ingredients directly in pan in layers beginning with melted margarine. Next sprinkle graham cracker crumbs, followed by layers of coconut, chocolate chips and chopped nuts. Pour sweetened condensed milk over other ingredients. Bake for 30 minutes. Remove from oven and loosen edges with knife. Cool. Cut into squares and refrigerate.
With a clear salad bowl, layer shredded lettuce, chopped green pepper, sliced scallions, sliced celery, cooked frozen peas, mayonnaise with a little sugar and shredded cheese. When served, top with crispy cooked bacon bits. Good!
Melt butter and cocoa together. Mix together the sugar, flour, eggs and salt; add pecans. Add to first mixture. Bake in a greased 9 x 13-inch pan at 350° for 30 minutes. Take out of oven and spread marshmallows all over top. Put back in oven for 2 to 4 minutes to melt marshmallows. Cool before icing.
Mix all ingredients. Butter lightly a casserole pan. Pat into pan. Bake at 350° for 30 to 45 minutes. Put ketchup on top during last 15 minutes.
Mix ground beef, soup mix, garlic salt, seasoned salt and pepper together. Make into patties and cook.
Mix the first 8 ingredients together, then add remaining ingredients. Mix well; bake in greased cake pan for 40 minutes at 350°.
Cook mostaccioli and set aside. In large saucepan, cook ground beef, onion, green pepper and garlic until meat is browned and vegetables are tender. Drain off fat. Stir in undrained tomatoes, tomato sauce and paste, undrained mushrooms, water, sugar, basil and bay leaf. Bring to boil, reduce heat, cover and simmer 30 minutes. Stir occasionally. Remove bay leaf. Stir in mostaccioli. Turn half of the meat mixture into 2-quart casserole. Layer half of Mozzarella cheese on top. Top with remaining meat mixture. Sprinkle with Parmesan cheese. Cover with foil. Bake in 350° oven 35 minutes. Remove foil. Cut remaining Mozzarella cheese into strips; arrange on top of casserole. Bake about 5 minutes. Let stand 5 minutes before serving.
In large Dutch oven, brown beef, sausage and onion. Drain off fat. Stir in 1 cup cheese, green peppers, corn, soup, tomato sauce, olives, garlic, salt and noodles. Place in a 13 x 9-inch baking pan. Sprinkle with remaining cheese. Cover. Bake at 350° for 35 minutes. Uncover and bake 10 minutes longer.
Place all ingredients in large mixing bowl and mix thoroughly. Spread in ungreased 9 x 13-inch pan and bake for 1 hour at 325°. Serves 12.
Mix together. Pour in Bundt pan and bake at 325° for 1 hour. Spray pan with Pam before filling with batter.
Mix flour, butter, salt and sugar together. Mix in 2 egg yolks. Add rhubarb and mix. Fold in 2 stiffly beaten egg whites. Pour in pie shell and bake at 350° about 45 minutes.
Mix flour, soda and salt together. Set aside. Mix butter, sugars and vanilla in bowl until creamy. Mix in eggs. Gradually stir in flour mixture. Add mix-ins; stir well. Drop batter by tablespoon onto ungreased cookie sheets. Bake at 375° for 10 minutes, until golden. Cool on wire racks. Makes 5 dozen cookies.
Combine sugar, butter and milk in heavy 2 1/2 to 3-quart saucepan. Bring to a full boil. Stir constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate pieces until melted. Add remaining ingredients. Mix until well blended. Cool.
Break spaghetti into small pieces and cook as directed. Drain well. Add all other ingredients. Pour into casserole dish and bake at 375° until hot and bubbly.
Cream butter until fluffy; add sugar and salt. Continue to beat until light and well blended. Add eggs one at a time, beating well. Add chocolate (that has been melted in microwave) and vanilla; blend until well mixed. Pour into shell. Top with whipped cream.
Mix all ingredients, except cheese. Put half of mixture in warm greased black skillet. Sprinkle 1/2 of cheese on top, then add remaining mixture. Bake at 450 degrees for 30 minutes, Then sprinkle with remaining cheese.
Brown ground turkey and onion in a skillet; drain. Stir in undrained tomatoes, chili powder, garlic powder, salt, cumin and pepper. Bring to a boil, then reduce heat and simmer until liquid evaporates, stirring occasionally.
Cut up 1 cup of berries. Mix sugar and cornstarch in a 2-quart saucepan. Stir in water gradually until smooth. Add cut up berries. Cook and stir over medium heat until thick and clear. Stir in food coloring and cool. Stir in remaining berries, saving 1/4 cup for top of pie. Pour into shell. Chill until firm, about 3 hours. Top with whipped cream and reserved berries.
Scrub cucumbers. Place in bowl with salt and 3 cups water. Let stand 24 hours. Rinse in cold water, then in boiling water. Drain. Pack cucumbers in hot sterilized jars to within 1/2-inch of top. Combine remaining ingredients. Bring to rapid boil. Pour over cucumbers. Put on cap. Screw band firmly tight. Process in boiling water bath 10 minutes. Yields 8 to 10 pints.
Sift together first 5 ingredients. Add milk and egg; beat for 1 minute. Add shortening and beat 1 minute longer. Bake in well-greased pan at 425° for 25 minutes.
Line a buttered casserole with stuffing, minus 1 cup. Mix other ingredients without breaking up squash slices and pour in casserole. Sprinkle remaining stuffing on top. Bake at 350° for about 45 minutes. May be made a day ahead and baked when needed.
Cook macaroni; drain. Mix all ingredients except crackers. Crumble crackers over top. Bake at 400° for about 20 minutes.
Cook and drain broccoli; remove crusts from bread and fit into bottom of a 13 x 9 x 2-inch baking dish. Layer in cheese, broccoli and ham. Arrange the rest of bread to cover entire dish. Combine the remaining ingredients and pour over bread. Cover with Saran Wrap and refrigerate overnight. Bake, uncovered, at 325° for 55 minutes. Serves 12.
Melt margarine in large saucepan; add cocoa and stir until cocoa is dissolved. Add sugar and milk. Stir and bring to a boil over medium heat. Boil for one minute. Remove from heat; stir in peanut butter until melted. Stir in oatmeal and vanilla. Quickly drop by tablespoon on waxed paper lined cookie sheets. Let cool.
Mix cheeses, onion and flour and place in well-greased pie plate (glass or aluminum). Beat milk, eggs and pepper until well mixed. Pour over cheese mixture. Bake 35 to 40 minutes at 350°.
Mix together and bake in 9 x 13 pan 25 to 30 minutes at 350°.
Cream butter, cream cheese and sugar until light and fluffy. Add salt and vanilla. Beat well. Add eggs, one at a time. Beat well after each. Stir in flour. Pour into tube pan, well floured and greased. Bake at 325° for 1 1/2 hours.
In a large bowl, cut up lettuce, celery and onions. Add peas and mayonnaise. Sprinkle with bacon tidbits and the eggs.
Mix all ingredients. Shape into balls. Place on cookie sheets. Flatten with fork. Bake at 350° for 12 minutes.
Bring water and butter to boiling point. Sift flour and salt in boiling liquid. Stir until a ball is formed which slips from the side of pan. Remove from heat and cool slightly. Add eggs, one at a time, beating vigorously after each egg is added. Drop by spoonful on a greased cookie sheet. Place dough 3-inches apart. Bake at 450° for 10 minutes, then 400° for 25 minutes. When baked, remove from sheet to cooling rack; slit on one side to fill.
Place frozen potato patties in a 9 x 13-inch pan. Heat margarine and milk together. Pour over potatoes; sprinkle with salt. Bake at 325° for 1 hour. Halfway through baking, sprinkle with Parmesan cheese and continue baking.
Mix all ingredients and form into meatballs. Place in baking dish and pour syrup mixture over balls.
Mix Kool-Aid, sugar and water. Add juice and mix. Tie with thread in a coffee filter, cinnamon sticks and cloves. Let float in mixture. Simmer on low for 1 hour, but don't boil.
Combine butter and sugar; add beaten egg with dates. Cook on low heat until dissolved. Add pecans and cook 10 minutes longer, stirring often. Remove from heat; add vanilla and then Rice Krispies, mixing well. Form into balls and roll in flaked coconut.
Put yams, carrots, prunes and water in saucepan. Bring to a boil; cover and simmer for 25 minutes or until tender. Add apple and honey and cook 25 minutes longer. Preheat oven to 300°. Turn mixture into a heatproof serving dish and bake uncovered for 15 to 20 minutes. Yields 4 servings.
Mix flour and granulated sugar in medium bowl. Cut in 1/2 C butter until mixture resembles coarse crumbs. Press firmly into bottom of greased 9-inch square baking pan. Bake at 375 degrees for 20 minutes or until very lightly browned.
Mix flour, sugar, 1 cup juice, and pineapple chunks. Place in pan. Cover with cheese, then crackers, then margarine. Bake at 350° for 35 minutes.
Heat oven to 375°. Grease a 13 x 9 x 2-inch pan. Mix margarine, 1/2 cup of sugar and egg yolks. Stir in flour. Press evenly in pan. Bake 18 to 20 minutes or until golden. Immediately sprinkle with 1 cup chocolate chips; let set about 5 minutes or until chips are softened. Carefully spread over baked layer. Refrigerate about 30 minutes or until chocolate is firm.
Layer assorted greens, then spread the mayonnaise over the greens. Next a sprinkle of Parmesan cheese over mayo. Then sprinkle entire pack of peas, another sprinkle of cheese, then diced onion, next hard-boiled eggs, next bacon bits and next diced tomato. Finish off with remaining cheese. Cover and refrigerate 2 hours to overnight.
Melt butter in a small saucepan over medium heat. Add cocoa. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat. Pour into a small mixer bowl; cool completely. Add powdered sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Yield: 2 cups.
Mix ingredients, then add confectioners sugar (about 2 cups). Mix until right consistency.
Combine first 4 ingredients in a large bowl, stirring until dry ingredients are moistened. Press into bottom of a greased 13 x 9 x 2-inch pan; set aside.
Saute mushrooms, onion and butter or margarine; cook covered for 20 minutes. Turn off heat. Add cream cheese, beef bouillon cubes, milk, sherry and dill.
Preheat oven to 350°. Brown beef; drain. Add seasoning and water. Bring to a boil; reduce heat and simmer for 15 to 20 minutes. Heat shells in oven 5 to 7 minutes. Fill shells with meat, lettuce, tomatoes and cheese. Top with taco sauce for added flavor. Serves 4.
Heat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. Mix ingredients thoroughly and pack into pan. Bake 1 1/4 hours or until done. Makes 8 servings.
Combine all ingredients, but reserve a few cherries for decoration. Turn into a greased and floured pan. Bake at 225° for about 1 hour and 30 minutes. Cake is done when no milk oozes out when pressed with fingers. Decorate with cherries. Let cool. Store in refrigerator or freezer for about a month.
Combine crumbs, onion, suet, salt, pepper and sage. Moisten with butter. Spread over steak. Roll and tie in several places with cord. Steam until tender at 350° for 1 1/2 hours. Brown at 450° for 15 minutes. Carve across grain for serving. Serves 6.
Cream butter and sugar. Beat in eggs and vanilla. In a separate bowl, blend dry ingredients. Beat dry ingredients into creamed mixture alternately with milk. Roll to 1/4-inch thickness on heavily floured surface. Cut out with an open cookie cutter. Bake on an ungreased sheet for 12 minutes at 375°. (These kind don't spread when they bake; instead they rise up. They are a soft sugar cookie I remember from an early age at my favorite grandmother's house.)
Mix and form into ring; fill middle with strawberry preserves. Serve with Waverly crackers.
Cream margarine and sugar. Stir in milk, flour and baking powder; mix well. Spread batter in 6 1/2 x 10-inch baking dish. Cover with pie filling. Combine lemon juice with boiling water and carefully pour over top. Bake at 350° for 30 to 35 minutes until cake reverses itself and crust top appears. Put Cool Whip on top (or vanilla ice cream).
Spray an oblong baking dish with Pam. Brown meat. Add seasonings and peppers; set aside. Then add all other ingredients, except cheese, in a bowl. Pour half of mixture into pan, then top with meat mixture and half of cheese, then repeat corn meal mixture and cheese. Bake for 45 minutes to 1 hour at 350°.
Combine chicken breasts, basil and salsa in a medium bowl, tossing well to combine. Spoon about 1/3 cup chicken mixture onto each tortilla. Microwave each taco at High 30 seconds or until warm. Top each taco with 2 tablespoons of tomato, 1 tablespoon cheese, 1 tablespoon avocado and 1/2 teaspoon sour cream; fold in half. Makes 4 servings.
Cream sugar and Crisco. Add eggs. Beat well. Add sour milk and boiling water all at once. (Mixture will be watery.) Sift dry ingredients, including cocoa. Add all at once to mixture. Mix well. Drop by tablespoons on ungreased cookie sheet. Bake at 475° for about 5 minutes or until done. Remove from cookie sheet immediately and let cool. Put flat sides together with filling.
Cream together first 6 ingredients. Add remaining ingredients. Mix well and chill overnight in fridge. Roll dough in balls and flatten on cookie sheet with glass dipped in sugar. Bake at 350° for 10 to 12 minutes.
Mix together and put in a 9 x 13-inch pan. Place in refrigerator overnight. Take out of refrigerator 1 hour before baking. Bake in 325° oven for 1 1/2 hours.
Combine sugar and eggs; mix well. Sift dry ingredients and add to first mixture. Stir in the nuts. Drop by teaspoon on a greased cookie sheet and bake in 375° oven about 12 minutes.
Grate rind of the lemons and squeeze 1/4 cup juice. Beat together 2 egg yolks and 1/4 cup sugar, lemon rind and juice. Transfer to a double boiler and stir over simmering water until slightly thickened. Let cool.
In Dutch oven, combine meat, onions, chili powder, salt, water, ketchup and vinegar. Cover and simmer for 4 hours or until meat falls apart easily.
In a greased 13 x 9-inch pan, layer the potatoes and onion. In a small bowl, combine the butter, salt, pepper and garlic powder; drizzle over potatoes and onion. Sprinkle with Parmesan cheese; stir gently to combine. Cover and bake at 400° for 45 minutes or until the potatoes are tender. Uncover; sprinkle with the Cheddar cheese. Bake 5 to 10 minutes longer or until the cheese is melted. Yield: 6 servings.
Cut beef into 10 to 12 rectangles, each about 4 x 3-inches. Cut each pickle into 3 to 4 length wise spears. Sprinkle beef lightly with salt and pepper, and spread a small amount of prepared mustard on each rectangle. Place pickle strip at narrow end of rectangle; then top it with 1 tablespoon each of chopped onion and bacon. Roll up beef tightly. If desired, secure with toothpicks or string.
Sift flour and cocoa. Combine all in order given and bake at 350° for 25 to 30 minutes. As soon as cake is done, spread a small package of miniature marshmallows on top. Put back in oven until they melt. Sprinkle with nuts and then cover with frosting.
Toss apples with first 4 ingredients. In food processor, toss next 3 ingredients together by tossing butter pieces, one at a time, into flour and brown sugar. Sprinkle this mixture on top of the apples. Bake at 350° for about 30 to 40 minutes or until topping is browned.
Cook ham in a crock-pot, on a stand. Save drippings and freeze. Discard all fat after freezing. Leave lots of meat on the bone for the beans. Soak the beans overnight in a crock-pot. Rinse and drain. Return to crock-pot with picnic bone, onion, pepper and water to cover; add picnic drippings to taste. Cook until beans are tender. Remove meat from bone and return to pot. Discard bone. Cabbage is optional. Prepare as much rice as needed.
Brown chops well on both sides. Combine flour, salt and pepper in a cup. Spread half of the potatoes in 2-quart baking dish. Add layer of onion rings. Sprinkle some of the flour mixture and 1/2 can mushroom soup. Then add the rest of potatoes, onion rings and flour mixture. Add milk to the other half can of soup. Mix well and pour over potatoes. Place pork chops on top. Sprinkle lightly with salt and pepper. Bake, covered, for 1 1/2 hours in 350° oven or until chops and potatoes are tender.
Sift together the first 4 ingredients. Add sugar, orange rind, liquid, oil and beaten egg. Mix thoroughly. Stir in nuts and cranberries. Pour into a greased 9 x 5-inch loaf pan. Bake for 1 hour at 350°. Yields 1 loaf.
Rinse, pat dry and slice mushrooms. In large pot, heat 2 tablespoons oil until hot. Add mushrooms and saute until golden. Remove from pan and set aside.
Ground beef should be browned, then drained. Add water, spices and sauce and simmer for 15 minutes. Begin layering in casserole dish. Begin and end with meat sauce. 1. Meat sauce. 2. Cottage cheese. 3. Mozzarella. 4. Noodles. 5. Meat sauce. Repeat all layers and end with meat sauce. Cook at 350° for 1 hour, covered. Remove cover and add additional cheese and bake, uncovered, until melted and slightly brown.
Mix Kool Aid, sugar, and cold water. Add sliced lemons. Refrigerate overnight.
Pour boiling water over raisins and soda in large bowl; let cool. Mix dry ingredients in separate bowl. When cool, add beaten egg and oil to raisins and water. Add dry ingredients and mix until wet (do not overmix). Equally pour into 3 greased 1 pound cans or loaf pans and bake at 350° for 45 minutes. Cool for 20 minutes and remove onto rack, until cold. Wrap in foil and keep in refrigerator. Bread will keep for months if kept tightly wrapped.
Place pork chops in baking dish, trying to cover bottom of pan without stacking meat (9 x 13 x 2-inch is best). Salt and pepper.
Combine corn meal, flour and salt. Add egg, oil and milk. Coat each wiener with flour and insert onto a cooking fork or a wooden skewer. Dip into corn meal mixture, coating all sides. Fry a few at a time in hot fat until golden brown. Serve with mustard, catsup or chili sauce.
Melt margarine in boiling water, add flour all at once, stirring well. Add eggs, one at a time while beating well after each addition Spoon onto ungreased baking sheet and bake at 450° for 10 minutes. Lower oven to 400° and continue baking for 25 minutes or until golden brown. Open oven door, let cool in oven. Fill with sugar free pudding.
Take 2 cups boiling water, 1/2 cup sugar, 1 tablespoon salt and 2 teaspoons Crisco. Mix together and let cool. Mix together 1/4 cup lukewarm water, yeast and 1 teaspoon sugar. Add to first mixture. Add beaten eggs and stir in 8 cups flour. Beat thoroughly. Not necessary to knead. Brush top of dough with shortening. Cover tightly and put in refrigerator until double in size. Take out and shape to suit yourself. Bake at 425° for 15 minutes when risen.
Pare and slice potatoes 1/2-inch thick. Pour half the melted oleo into a shallow baking dish. Place sliced potatoes into dish. Baste well with part of the remaining oleo. Sprinkle with salt and pepper.
Toss sugar, flour and cornmeal lightly with fork. Add eggs, butter, lemon juice and lemon rind. Pour into unbaked pie shell. Bake at 350° until well set.
Pour juice into a tall glass. Add ice milk. Fill with club soda. Stir and serve. Yummy and refreshing.
Boil potatoes only 10 minutes with jackets on; cool. Peel and grate potatoes. Melt 1/2 cup of butter or oleo and add cream. Grate the cheese. Layer potatoes, cream mixture and cheese in 3 layers. Top with fresh bread crumbs. Bake at 350° for 1 hour in a 9 x 13-inch pan.
Heat oven to 375°. Grease rectangular baking dish, 12 x 7 1/2 x 2-inches. Mix baking mix, milk, 2 eggs and onion. Beat vigorously 20 strokes. Spread in dish. Mix remaining ingredients; spoon evenly over batter in dish. Bake until set, about 30 minutes. Let stand 5 minutes before cutting. Makes 6 to 8 servings.
Cook corn for 3 minutes in boiling water; cool. Cut from cob. Cook ingredients together for 20 minutes. Pack into hot jars and seal.
Cook potatoes, cool and dice in a large bowl. Add cheese, pimento, green pepper, onion, bread, salt, parsley and garlic. Mix lightly but thoroughly. Turn into a shallow baking dish. Pour melted butter and milk over potatoes. Bake at 350° for 1 hour.
Melt bars and 1/2 cup butter in saucepan over very low heat. Beat remaining 1/2 cup butter and sugar until fluffy. Add eggs, one at a time; beat well. Add flour and baking soda alternately with buttermilk. Stir until smooth. Add melted candy, mixing well. Stir in vanilla and nuts. Bake in moderate oven at 350° for 1 hour and 20 minutes. Top will be quite dark. Cool in pan on wire rack for 10 minutes. Remove from pan; cool completely. Frost if you wish.
Combine first 7 ingredients in a large shallow dish. Add steak; cover and marinate at least 2 hours or overnight in refrigerator, turning occasionally. Drain steak. Add honey to reserved marinade. Thread steak on bamboo skewers. Grill 5 minutes on each side or until desired degree of doneness is reached. Baste with marinade. Makes 4 servings.
Mix milk or water to make a dough. Knead a little. Roll out and cut 3 to 4-inch squares to cover plums. Take one square and roll up plum in it, sealing off edges to make round. Drop dumplings into boiling water with a little salt in it. Cook until tender. Drain well. Pour melted butter over dumplings and sprinkle with sugar and cinnamon to taste.
Mix first 4 ingredients together; cool off, then add Worcestershire and shrimp. Stir together. Cool in refrigerator for 5 hours. Serve with crackers on the side.
Brown beef; pour off drippings. Fry bacon until crisp. Drain on paper towels, then break into small pieces. Pour off grease in skillet and saute onion. Mix all ingredients together and pour into a 2-quart casserole. Bake in preheated 325° oven for 40 minutes. Serves 8.
Mix together eggs and brown sugar. Add remaining ingredients. Bake in sheet cake pan for about 30 minutes at 325°. Cool and cut in squares.
Combine first 4 ingredients in saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook without stirring to firm ball stage (248°) or until a small amount of syrup forms a firm ball which does not flatten when dripped into very cold water. Just before syrup reaches 248°, beat whites until stiff, but not dry. Pour about half of the syrup slowly over the egg whites, beating constantly. Cook remainder to a soft crack (272°) or until a small amount of syrup separates into threads which are hard, but not brittle. Add syrup slowly to the 1st mixture, beating constantly. Continue beating until mixture holds its shape. Add vanilla and nuts or fruit. Drop from spoon onto foil. Makes approximately 1 3/4 pounds.
Heat skillet over medium-high heat. Add onion, bacon, anchovies and garlic; saute lightly. Remove mixture from heat.
In a skillet, cook the onion in hot oil until tender. Stir in chili powder, cumin, garlic powder and salt. Cook 1 minute more. Cool. Stir in beans, rice, cheese, milk, eggs and hot pepper. Spray a 10-inch pie plate with Pam. Put rice mixture in pie pan. Bake, uncovered, at 350° for 25 minutes or until center is set. Serve with salsa, if desired.
Add 1 1/2 cups boiling water to jello. Add everything else. Pour in half of mixture to mold. Allow to chill. When firm, spread 1 pint sour cream or yogurt over jello. Pour remaining jello on top. Garnish with fresh strawberries.
Mix soup, butter and half and half cream until smooth. Add crabmeat and other ingredients as listed over low heat. Stir constantly. Cover and simmer 1 hour.
In food processor, mix flour, baking powder, soda and salt 15 seconds. Store in Ziploc bag until ready to make biscuits. Then pour in food processor; add shortening and butter. Process 15 seconds or until crumbly. Add buttermilk and process a few seconds until it forms a ball. Knead and shape. Bake biscuits at 425° for 15 to 18 minutes. Makes 1 dozen.