HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat! Beat! Beat! Can be divided to add coconut, peanut butter, fruit or nuts. Form into Easter eggs, large and small. Keep refrigerated until you coat. Melt almond bark. Dip eggs. Place on waxed paper to harden. Decorate with cake icing.
In heavy saucepan, combine sweetened condensed milk, peanut butter chips, unsweetened chocolate and marshmallows. Cook over low heat, stirring constantly, until well blended and the mixture thickens and begins to leave sides of pan. Remove from heat, fold in peanuts and raisins. Spread mixture evenly in a lightly buttered 8-inch square pan. Chill. Cut in squares. Makes about 36 pieces.
In a large electric mixer bowl, add cake mix, pudding mix, oil and water. Mix well. Add eggs one at a time, beating well. Turn mixer to half speed and mix for 8 minutes; add vanilla. Mix nuts, sugar and cinnamon together. Grease but do not flour Bundt pan. Sprinkle small amount of cinnamon, sugar-nut mix on bottom. Add cake mixture to cover, alternating the batter, cinnamon sugar-nut mix. Bake in 350° preheated oven 50 minutes. When done, let stand inverted on cooling rack.
Cream butter with Worcestershire sauce. Spread on saltines. Sprinkle with the paprika. Bake on cookie sheet at 350° for 5 minutes.
Mix sugar and Crisco. Mix buttermilk and soda together. Add to sugar mixture. Add flour, eggs, salt and flavoring. Bake at 325°.
Cook hamburger; drain. Scramble egg and mash fine, then combine eggs, cheese, chili, hamburger, garlic and jalapenos (optional). Blend in saucepan on medium heat. Spoon in flour tortillas; serve hot or at room temperature.
Stir together flour, baking powder and salt; set aside. In large bowl, beat margarine and sugar until light and fluffy. Add eggs and beat well. Stir in milk and vanilla. Add flour mixture and mix until well combined. Stir in nuts, dates and chopped candied cherries.
Mix all ingredients except rolls. Shape into loaf. Bake in shallow pan at 375° for 1 hour and 15 minutes. Spoon off fat. Separate one package of crescent rolls. Place over loaf top and down sides. Bake 15 minutes more.
Mix ingredients. Bake, covered, in greased casserole dish at 350° for 20 minutes. Uncover and cook for 15 minutes longer. Serves 4.
In a small bowl, dissolve the gelatin in 1 cup boiling water. Stir in 1 cup lemonade. Chill until soft-set, about 2 to 3 hours. Heat oven to 350°. Grease and flour a 15 x 10-inch jelly roll pan.
Mix dry ingredients with spoon, then add wet ingredients. Pour in pie shell. Bake at 325°.
Preheat oven to 375°. Heat oil over medium-high heat in small skillet. Add onion. Cook and stir until translucent. Beat eggs in large bowl; stir in onion, Feta cheese, spinach, parsley and oregano. Season with nutmeg, salt and pepper.
Dissolve yeast in water. Add sugar salt and half of flour. Beat for 2 min. Add egg and shortening. Gradually beat in rest of flour until smooth. Cover with damp cloth, let rise until double in bulk, poke down, shape into rolls. Place on lightly oiled pan. Let rise 30-45 minutes. Bake at 400° for 15 minutes or until tops are brown.
Cook egg noodles according to directions on package. Drain and rinse in hot water. Brown hamburger meat and drain. Combine soup, onion, garlic and parsley. Add water, stir. Then combine with noodles. Serves 6.
Slice onions and separate into rings. Mix remaining ingredients; dip onion rings into mixture and deep fry 2 or 3 minutes or until brown. Drain and salt.
Heat milk, but don't boil. Set off and add sugar, salt and shortening. Let cool to lukewarm.
Pour melted butter over brown sugar, pecans and corn flakes. Bake for 35 minutes at 350°.
Flour meat, then brown in the shortening, browning on both sides. Add water to cover. Slice pickle; lay on meat. Add pickle juice also. Cover; cook on low fire for 30 to 45 minutes, after adding 1 cup of water and 1 bouillon cube. Serve with rice or mashed potatoes. The pickle juice tenderizes the meat and gives the juices in pan a special flavor.
Cool completely. Mix well. Cover and chill at least 6 hours. Drain before serving.
Melt Crisco, add milk, sugar and salt. Stir until dissolved in small pan on stove. Pour into a large mixing bowl to cool. Add yeast to warm water and add a small amount (1/2 tsp.) sugar, When mixture has cooled, add 2 cups flour then eggs and yeast. Add enough flour to make a soft dough. Put on a floured table and fold in until it does not stick to your fingers. Be careful and not add too much flour. The dough needs to be soft. Dough may be divided and use half now and put the other in a floured gallon zip lock bag and put in the refrigerator. Shape dough into rolls and place in a warm place until it doubled in bulk. As dough in the refrigerator rises, punch down and reseal bag. When ready to bake, remove from refrigerator, make into rolls, brush tops with butter and let rise in a warm place until double in bulk.
Mix all ingredients together; spoon into greased muffin tins and let rise. Bake at 350° for 30 minutes.
*Can use 2 1/2 cups flour and 1/2 cup wheat germ as an alternate use.
Sift dry ingredients into mixing bowl and make well in center. Combine egg and milk. Melt shortening; cool slightly. Add to egg mixture. Add all at once to dry ingredients. Stir quickly only until dry ingredients are moistened. Gently stir in blueberries. Drop batter from tablespoon into greased muffin pans. Fill 2/3 full. Bake in hot oven at 400° for 25 minutes. Makes 1 dozen muffins.
Bake yellow cake as directed on box and cool. Mix vanilla pudding with 3 cups milk. Begin layering. Cut cake in half, crumble one half in punch bowl, add 1/2 pudding mixture to the top of crumbled cake, add 1/2 can pie filling, add 1/2 can crushed pineapple, add 1/2 tub Cool Whip and add 1/2 package pecans. Then begin another layer with the other 1/2 of the ingredients: cake, pudding, pie filling, pineapple, Cool Whip and pecans.
If using frozen spinach, thaw and squeeze out water. Combine all ingredients (except bread) and chill in refrigerator for at least 3 hours before serving. Shredded carrots can be added for more color. Serve in a hollowed-out loaf of bread. Use vegetable sticks or bread cubes for dipping. Makes 3 1/2 cups of dip. Contains 20 calories and .6 gram of fat per 1/4 cup.
Mix ingredients for ham loaf. Make into a loaf or meat balls. Bake at 350° for 2 hours.
Mix liver sausage with 1 1/4 packages of the cream cheese and the onion, Worcestershire sauce, Tabasco and horseradish. Shape into a ball.
Beat egg in a bowl. In a separate bowl, mix all other ingredients (except chicken) together. Cut chicken up into pieces and dip in egg, then in mixture until well coated. Fry in deep fryer until crispy.
In a salad bowl or large oblong casserole dish, layer all the ingredients in the order in which they are listed. Do not stir. Cover and refrigerate overnight.
Bone and skin chicken breast. Split and pound thin. Dredge chicken breast in flour. Brown chicken in oil and butter. Add apple cider, wine, parsley and marjoram. Cover and simmer over medium heat for 10 to 12 minutes or until chicken is tender. Remove chicken and keep warm. Increase heat and boil sauce for 3 minutes or until slightly thickened. Serve sauce over the chicken. Serves 2.
Mix all this together in a 9 x 13-inch cake pan and bake at 350° for 40 minutes.
Cream oleo and sugar until real creamy. Add eggs, one at a time, beating well after each. Mix and sift together flour, soda, salt, cinnamon and mace. Add gradually to creamed mixture. Add vanilla. Stir in chopped apple and blend well. Add pecans and mix by hand, then spoon into greased tube pan, pressing with hands. Bake at 325° for 1 1/2 hours or until it springs back when touched. Cool in pan before placing on cake plate.
Combine all ingredients and spread into a 9 x 13-inch pan. Bake at 350° for 35 minutes. Frost, if desired.
Mix the first 3 ingredients; spread in a 9 x 13-inch pan. Mix the next 7 ingredients and pour over cake mix in pan. Mix the last 3 ingredients until crumbly; sprinkle over filling. Bake in a 350° oven for 50 to 60 minutes.
Mix dry ingredients together. Add eggs and oil, then water. Mix well by hand. Bake at 350° for 40 minutes. Makes 2 loaves.
Cream shortening and sugar; add eggs and vanilla and blend. Sift dry ingredients together. Add to creamed mixture. Shape into a roll; wrap in wax paper and chill for several hours. Cut into slices. Place on ungreased cookie sheet. Bake 10 minutes at 350°.
Cook grits according to box, any amount. After cooking, pour into pie plate or flat bowl. Let set until cold. Cut into pie shaped pieces. Dip in beaten eggs and fry in oil until brown. Tastes like fish.
In a large pan bring corn syrup and butter to a boil. Remove from heat; add chocolate and stir until melted. Stir in sugar, eggs and vanilla. Blend in flour and nuts. Grease and flour one 9-inch cake pan. Pour mixture into pan. Bake at 350° for 30 minutes. Remove and cool completely on rack. Pour glaze over cake; let stand 1 hour. Garnish with pecans or walnuts.
Dissolve yeast with 1 tablespoon of sugar in water. Cut shortening into flour. Combine buttermilk, soda and salt. Add buttermilk and yeast mixture and remaining sugar to flour. Place in airtight container; refrigerate or roll out on a floured board. Place on a greased pan. Bake at 450° until golden brown, about 12 to 15 minutes. Mixture will keep in refrigerator for several days.
Mix the dry ingredients together. In a separate bowl, mix the wet ingredients, then mix together. Bake at 450° for 30 to 40 minutes.
Mix together 1/2 cup melted margarine, grated onion, soup, sour cream and cheese. Fold in potatoes. Spoon into greased 9 x 13-inch casserole or 2 smaller casseroles. Stir remaining butter into crushed cracker crumbs and sprinkle over potato mixture. Bake at 350° for 40 to 50 minutes, less if poured into 2 casseroles. One pan can be frozen and used later.
Boil water, sugar, shortening and raisins for 5 minutes. Cool until shortening starts setting on surface, turning white. Then beat in flour sifted with salt, soda, cinnamon, nutmeg, ginger and cloves. Bake in greased and floured 9 x 12-inch pan for 50 or 60 minutes at 325°. Frost with plain powdered sugar frosting, thinned with just enough water or canned milk to make a spreadable frosting, vanilla added if desired. When in a hurry just sprinkle cinnamon and sugar on top before baking and eliminate icing all together.
Mix first four ingredients and form into one-inch balls. Chill. Melt the chocolate and paraffin in double boiler. Keep warm. Dip chilled balls with fork into chocolate paraffin mixture. Lay onto wax paper to set.
Beat sugar and eggs together; add oil and mix. Add flour, soda, vanilla and cinnamon. Add apples. Pour into greased 9 x 13-inch pan. Bake at 350° for 50 to 55 minutes. Sprinkle with powdered sugar after cooled to room temperature.
Place all ingredients into blender bowl. Blend, adding water as needed. Use a start and stop routine until smooth. For sour cream, use 6 tablespoons of lemon juice and less honey.
Mix melted margarine, graham crackers, peanut butter and confectioners sugar together. Pat into 9 x 13-inch pan. Melt chocolate and spread over crumb mixture. Refrigerate overnight, then cut into squares.
Dip chicken pieces in evaporated milk. Roll in mixture of corn flakes and salt (a little pepper if you wish). Place chicken, skin side up, in foil-lined shallow 9 x 13-inch baking pan. For added flavor, drizzle with melted butter or margarine. Do not cover pan while baking. Cover loosely with foil if less crisp crust is desired. Bake for about 1 hour at 350°.
Pour boiling water over tea bags. cover and let stand 5 minutes. Discard tea bags. Combine tea and fruit juices, add sugar and stir until sugar dissolves. Chill. When ready to serve, add ice water and ginger ale. Yield: 2 1/2 quarts.
Preheat oven to 350°. Beat eggs until fluffy. Cut butter into small pieces. Mix all ingredients and place in 2-quart casserole dish. Bake for 40 to 45 minutes.
Spread half of the cherry pie filling on bottom of crust. In a large bowl, beat cream cheese with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix. Beat until smooth. Gently stir in 1/2 tub whipped topping. Spread over cherry pie filling on bottom of crust. Spread remaining whipped topping over pudding mixture. Spoon remaining cherry pie filling over whipped topping layer. Refrigerate 3 hours. Makes 8 servings.
Mix all ingredients together. Pour into casserole dish. Bake at 350° for 15 minutes. Stir. Then bake for an additional 30 to 40 minutes or until done.
Saute onion and garlic in 1/2 pound butter until softened. Add livers and saute until lightly browned but still rare. Blend in batches (1/3 at a time). Add remaining 1/2 pound melted butter, brandy, whipping cream, salt and pepper. Strain through a fine sieve. Add pureed truffle, if desired. Pour into 1 1/2-quart terrine. Chill. Serve with crackers or French bread.
Mix together the mayonnaise, lemon juice and soup. Place cooked broccoli in bottom of large baking dish. Layer meat on top of broccoli. Sprinkle cheese over meat and spread mixture over cheese. Sprinkle with paprika. Bake at 350° for 45 minutes or until bubbling.
Remove turkey from roasting pan. Pour pan drippings into large measuring cup, fat will rise to top. Return 4 tablespoons fat to roasting pan. Discard remaining fat. Reserve broth (about 1 1/2 cups).
Boil celery for 7 minutes in salt water and drain. Pour into a greased baking dish. Sprinkle water chestnuts on top. Brown almonds in butter. Crush crackers and add to buttered almonds. Pour soup over celery. Top with almond-crumb mixture. Bake at 350° for 30 minutes. Serves 6.
Heat pineapple to boiling; add jello. Stir and let cool. Crush pimento with cream cheese and stir into gelatin mixture; add celery and nuts. Fold in whipped cream. Chill several hours before serving.
Grease bottom only of a 13 x 9-inch pan; sprinkle marshmallows evenly over bottom of pan. Combine thawed strawberries and gelatin; set aside. Mix unsifted flour with other ingredients. Beat 3 minutes at medium speed. Pour batter over marshmallows. Spoon strawberry mixture evenly over batter.
Combine all ingredients; toss gently. Cover and chill at least 4 hours. Servings: 1/2 cup each; 25 calories; 0 fat.
Cut each breast in half. Place each between waxed paper and flatten with mallet to about 1/8 inch thick. Sprinkle with salt and pepper; set aside. Whip the butter until fluffy and stir in the herbs. Cut cheese lengthwise into 8 pieces. Spread herb butter on cheese and on breasts, saving some butter for sauce. Place a stick of cheese on each breast and roll up, tucking in ends to seal. Coat rolls in flour. Dip in eggs, then roll in bread crumbs. Place in a flat baking dish and bake, uncovered, in a 350° oven for 20 minutes.
Mix sugar and cocoa in thick or heavy pot. Add milk to moisten. Add remainder of milk gradually, stirring continuously. Add remaining ingredients. Place on burner, medium-high, stirring constantly. Cook for 20 minutes or until it won't boil up.
Mix cornflakes and butter; reserve small amount. Place in a 13 x 9-inch pan. Steam cabbage and onion for 10 minutes. Drain. Place on top of cornflakes. Mix milk, soup and mayonnaise. Pour over cabbage. Sprinkle with grated cheese. Top with remaining cornflakes. Bake at 350° until bubbles and brown.
Brown ground beef with Flavor Glo seasoning mix and place in a 2-quart cooker with remaining ingredients. Turn burner on high until it starts to boil, then turn burner down to low or simmer for an hour. Chili goes best with the Famous Peanut Butter Sandwich.
Melt butter in soup pot over medium heat. If using onions, saut onions in the butter until translucent; add flour and stir and cook over low for about 1 minute. Gradually add 2 cups of milk, stirring constantly and heat through. Add more milk as needed to obtain a creamy consistency. Add cheese if desired. Add salt and pepper to taste.
Cut liver sausage into chunks. Heat beef broth until hot, remove; add 1 package of gelatine. Let cool. Add liver sausage and onion. Put in blender and whip until pureed. Put into small containers or serving dish. Serve with crackers.
Mix together and pour over vegetables and let set in refrigerator a few hours or overnight before serving. Just before serving, add sunflower seeds.
Preheat oven to 350°. Place 2 1/2-inch paper liners in 24 muffin cups. Prepare, bake and cool cupcakes following package directions. Frost cupcakes with chocolate frosting. Place sliced almonds upright on each cupcake to decorate as a porcupine.
Wash strawberries; remove stems if desired. Drain well; dry on paper towels. Combine butter, corn syrup and salt, blending well; stir in powdered sugar. Knead sugar mixture until smooth; chill 30 minutes.
Mix all ingredients together until smooth, 1 minute in a blender on high or 2 minutes with hand mixer. Pour into greased pie plate (10 x 1 1/2) and bake at 350° until knife inserted into the center comes out clean, 50 to 55 minutes.
Mix the first 5 ingredients together. Add the eggs, oil and sour milk. Stir together and add vanilla and water. Bake at 350° about 45 minutes. When cool, cover with Fudge Frosting.
Heat oil in large skillet. Saute onion and garlic for 5 minutes. Add sausage and brown both sides. Remove sausage and keep warm. Add cabbage and seasonings; cook over medium heat, stirring occasionally, until cabbage is soft. Return sausage to skillet. Cover and cook 10 minutes. Add sour cream and heat through. Serve immediately.
Combine all dry ingredients and add milk and beaten egg. Drop by teaspoonfuls in hot grease.
Mix the turkey or chicken, soups, water chestnuts, vegetables and 1 cup of broth. Pour into Pyrex dish. Mix Bisquick, milk and margarine; pour over mixture. Bake for 1 hour at 400°.
Cream Crisco and sugar. Add eggs, mixing well. Add other ingredients and mix thoroughly. Bake in 325° oven for 25 minutes or until done.
Combine ingredients in large bowl; mix well. Chill at least 1 hour before serving.
Combine the mix, eggs and cherry filling. Mix well. Pour into greased pan (9 x 13-inch). Bake at 350° for 35 to 40 minutes. Frost when cool.
Stir together in large bowl the flour, sugar, baking soda, salt, cinnamon and nutmeg. In separate bowl, stir together pumpkin, corn oil and water. To this mixture, add eggs, one at a time, beating well after each addition. Make a well in the center of the flour mixture. Add pumpkin mixture and stir just until flour is moist. Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 60 to 75 minutes. Remove from oven and let cool 10 minutes before removing from pan. Cool on rack.
Mix well. Bake at 400° for 30 minutes, covered, then for 10 minutes, uncovered.
Fill large roasting pan with 7 to 8 quarts popped unsalted popcorn. Mix ingredients (all except soda). Boil for 5 minutes. Add soda and mix; pour over popcorn and mix well. Bake 1 hour at 250°, stirring every 15 minutes. Cool on wax paper or Teflon sheet.
Thaw hash browns; mix. Bake at 350° for about 1 hour.
Trim any fat from steak. Cut across grain in thin diagonal strips, about 2 inches long. Combine soy sauce, sherry, honey, ginger and garlic. Toss with steak and marinate 30 minutes, stirring once or twice. Prepare vegetables. Heat oil in large skillet (or wok). Drain meat, saving marinade. Add meat to skillet. Cook quickly over high heat, stirring constantly, just until meat starts to brown. Avoid overcooking. Remove meat; lower heat to moderately high. Add onions, stir-fry 1 minute, stirring constantly. Add mushrooms and celery; cook 2 minutes. Add reserved marinade; heat 1 minute. Add meat and pineapple; stir until heated. Serve at once with rice. Serves 2.
In a large pot, cook sugar, corn syrup, butter and salt until boiling. Boil for 5 minutes. Remove from heat; add baking soda and vanilla. Stir to mix. Pour syrup over popcorn in a large bowl. Toss to coat. Pour popcorn on 2 cookie sheets and bake at 200° for 1 hour. Stir every 15 minutes. When done, spread popcorn out to cool.
Spread a layer of mincemeat in the bottom of an unbaked pie crust. Finish filling with pumpkin pie filling. Bake as for pumpkin pie. Serve warm with ice cream.
Cream together the sugar, butter, eggs and vanilla. Combine flour, salt, baking soda and baking powder. Add sour cream.
Mix cranberries and sugar; set aside. Combine remaining ingredients together. Add cranberries and sugar last.
In a large kettle of water seasoned with salt and pepper, simmer the meat until tender. Remove meat and cut up in bite sized pieces. Return meat to kettle. Add vegetables; cook until tender. Add a tablespoon of sour cream just before serving. Serve in large bowls with buttered French rolls.
Preheat oven to 350°. Cream Crisco, salt and 1/4 cup sugar until fluffy. Blend in vanilla and egg yolks; mix in flour. Pat dough into ungreased 9 x 13 x 2 pan. Bake 15 minutes. Spread hot crust with preserves. Top with coconut. Beat egg whites until foamy; gradually beat in 1/2 cup sugar until peaks form. Spread over coconut; bake 25 minutes. Cool completely before cutting. Makes 2 dozen bars.
Stir buttermilk into jam. Pour into refrigerator tray. Freeze until firm. Cut up frozen mixture and place in chilled mixer bowl. Whip with electric mixer until fluffy. Return to tray. Cover and freeze until firm. Spoon into sherbet dishes. Garnish with fresh strawberries and mint leaves.
Roll out crescent. Spoon sauce over top. Sprinkle cheese over top. Place 3 pepperoni onto each crescent. Roll up and place on ungreased baking sheet. Cook as directed on crescent package.
Cream butter and sugar. Stir in salt and egg. Sift flour and soda together and stir in also, adding mashed bananas last. Use 8 x 4 x 2-inch loaf pan. Bake approximately 1 hour and 15 minutes.
Mix all ingredients together adding dates and nuts last. Bake in loaf pans at 350° for 1 hour.
Mix first 11 ingredients and cook 1 hour. Mix water and cornstarch; add to mix and cook 15 minutes, stirring constantly. Pour in jars and hot bath for 10 minutes.
Brown meat, onion and garlic; drain off fat. Stir in tomato sauce, tomato paste and beef broth until smooth. Add kidney beans and seasonings. Add lima beans. Cover and simmer for 30 minutes, stirring occasionally. Serve.
Stew chicken and remove all bones. Cut into small pieces. Spread in a 13 x 9 x 2-inch baking pan. Bring to boil the chicken broth and can of chicken soup.
In a 2-quart dish, saute butter, onion, parsley and celery on High for 4 minutes in microwave. Stir in cream cheese. Microwave on High 1 minute, if cheese is not softened. Add garlic powder, Tabasco sauce, salt and Worcestershire sauce. Mix well. Fold crabmeat in gently. Microwave on High 4 minutes. Serve with Melba rounds.
Beat thoroughly for 1 minute. Bake 1 hour at 350°. Serves 6.
Combine oats, milk and applesauce. Let stand 10 minutes. Add egg, oil and sugar. Mix. Stir in dry ingredients, then carrots and raisins. Bake in greased muffin pan at 375° for approximately 15 minutes.
Heat butter in saucepan; add onion. Cook until wilted, then add garlic; stir. Add curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring. Let simmer 20 minutes. Pour soup into container of food processor or electric blender. Blend as thoroughly as possible. Reheat and add the corn. Bring to the boil. Remove from the heat and stir in yogurt. Serve sprinkled with chopped chives. Makes 6 servings.
Cook for about 2 1/2 minutes after it comes to a hard boil; then add 2 teaspoons vanilla, 1/2 cup peanut butter and 3 cups oatmeal (1 minute oatmeal). Put on tray to cool.
Mix crackers, milk, eggs, salt and cream corn. Add crackers on top. Dot with butter and paprika. Bake for 1 1/2 hours at 325° or 350°. Double batch will bake for 2 hours.
Wash and dry cucumbers, put in jar. Dissolve salt in cold water, enough to cover. Let stand for 4 days. Drain off salt water. Wash 3 times. Slice back into jar, in chunks or thick slices. Add alum and water to cover. Let set 24 hours. Drain and rinse 3 times. Put back in jar. Cover with white vinegar. Let set 10 days. Drain off vinegar and discard. Add 2 teaspoons pickling spice tied in cloth. Add 3 cups sugar. Shake or stir. Add 3 cups sugar in 2 more days. Shake after each addition. Cover with lid and store on counter.