HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and sugar. Beat in eggs until light and fluffy. Beat in vanilla and bananas. Add flour mixture (flour, baking soda and salt) and beat until blended. Add water. Beat to blend. Stir in cinnamon. Add raisins and walnuts, if desired. Turn into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Turn on rack to cool. Makes 1 loaf, 18 slices.
Melt butter with cocoa or chocolate. Add sugar, flour, nuts, baking powder, vanilla and eggs. Mix well and chill for 1 hour. Roll into small balls and roll in powdered sugar. Bake on ungreased cookie sheet for 12 to 15 minutes at 325°.
Put sliced potatoes and sliced onions in alternate layers in bowl. Sprinkle with salt and pepper to taste. Pour over all 1/2 cup boiling water and fold lightly. Try not to mash your potatoes. Fry out the diced bacon and pour over the top (if too much grease, add just enough for taste).
Put all in a large crock-pot and simmer for 2 hours. It can be cooked all day in a crock-pot on low.
Beat eggs in large bowl. Add oil, sugar, zucchini and vanilla. Combine dry ingredients. Add to egg mixture. Blend well. Add nuts. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Cook tomatoes until soft; run under sieve (strainer). Cook onions and celery in oleo until soft. Add all ingredients after putting tomatoes through the sieve (strainer). Add 12 to 14 tablespoons of cornstarch to boiling tomatoes (mix a little water to cornstarch) before adding to tomatoes. Cook 15 minutes on low setting. Jar and seal.
Cut lobster into bite size pieces; toss in flour. Saute in butter for 3 minutes. Add wine; cook for 1 minute. Add cream, salt and pepper. Add egg yolks and stir. Cook just under boiling point until thick. If allowed to bubble, Newburg may break. Serve on golden brown toast.
Cook vegetables until tender in water. Mix flour and 1/2 cup milk and stir into the potatoes. Stir until smooth. Add remaining milk and cheese and heat until thick.
Preheat oven to 250°. Melt butter and Worcestershire sauce together; add seasonings. Pour over remaining ingredients and stir every 15 minutes for 1 hour. Turn out on paper towel to cool completely before storing. Makes about 1 gallon.
Place tea in glass or earthenware tea pot. Add boiling water; cover and steep 5 minutes. Strain tea into punch bowl or pitcher. Add sugar; stir until dissolved. Add orange and lemon juices. Chill. Add club soda. Place crushed ice into punch bowl or pitcher. Yields 10 punch cup servings.
Combine sugar and corn syrup in small saucepan; bring to boil. Beat eggs at medium speed of electric mixer until blended. Gradually add hot sugar mixture to eggs, beating constantly. Stir in butter, vanilla and pecans. Pour into pie shell and bake at 350° for 40 minutes.
Cream butter and sugar until fluffy. Mix in egg, vanilla and salt. Add flour in 4 parts, mixing well after each addition. Stir in coconut. Drop by teaspoonfuls onto ungreased baking sheet. Flatten with floured bottom of a glass. Sprinkle with coconut, if desired. Bake at 375° for about 10 minutes or until lightly browned. Makes 4 1/2 dozen.
Melt shortening in a 3 quart saucepan over low heat. Remove from heat; let cool. Add sugar, molasses and egg. Mix well. Sift together flour, soda, cloves, ginger and cinnamon. Add to first mixture. Mix well and chill. Form into 1-inch balls and roll in granulated sugar. Place on well greased cookie sheet. Mash each cookie with glass bottom dipped in sugar. Bake in 375° oven 8 to 10 minutes. Delicious warm or anytime.
Saute onions and mushrooms in butter. Add consomme and water. Add rice and stir. Season. Bake in greased casserole, covered, in moderate oven at 350° for 45 minutes to 1 hour.
Mix together with hands the following ingredients: yellow cake mix, margarine, 1 egg and pecans. Mix until it is a dough. In a greased 9 x 13-inch baking pan, press dough until level. Sprinkle chocolate chips over dough. With a mixer mix cream cheese, 2 eggs and sugar together until smooth. Pour over top of mixture. Bake at 350° until done.
Beat the eggs. Add the sugar, oil, nutmeg, cinnamon and salt. Mix well and add the pumpkin, water and baking soda. Mix well and add the flour, vanilla and nuts (optional). Grease and flour 3 tall 1 pound coffee cans. Fill 2/3 full. Bake at 350° for 1 hour. Makes 3 loaves.
Put frosting in bottom of 9 x 13-inch pan. Mix cream cheese, egg and powdered sugar together and spread over frosting. Mix cake mix according to directions on box and pour over cream cheese mixture. Bake at 350° for 30 to 40 minutes. Take out of oven and let set 3 minutes. Loosen edges with a knife and turn upside-down and leave for five minutes before removing from pan. Should be stored in refrigerator.
Preheat oven to 350°. Combine all ingredients except for 1/2 cup of tomato sauce or puree. In a 13 x 9-inch baking pan, shape into a loaf. Pour the 1/2 cup of tomato sauce or puree over top of loaf until covered. Bake, uncovered, 1 hour or until done. Let stand 10 minutes before serving. Serve with horseradish. Yields 8 servings.
Combine flour, sugar and coconut. Add oleo. Stir and set aside. Put 1 cup pears in pie shell. Top with coconut mixture. Repeat layers until mixture is gone. Cover pie with aluminum foil. Bake for 10 minutes at 450°. Remove foil and reduce heat to 350°. Bake 30 minutes.
Preheat oven to 325°. Grease a 10-inch pie pan or casserole dish. Cut chiles open and line pie pan, allowing top of chile to come to top edge of pan.
To potatoes, add sugar, salt and flour; put into greased oven dish. Slightly beat eggs; add to milk. Add bourbon if wanted. If not, add 1 teaspoon grated orange rind and enough juice to taste. Pour this over potatoes; dot with butter. Bake 1 hour at 300° or until set. Serve hot or cold.
In a paper bag, place seasonings, cheese, parsley and crumbs; coat chicken by shaking a few pieces at a time in the bag.
Mix butter, peanut butter, graham cracker crumbs and powdered sugar well. May have to stir for a while to mix thoroughly. Pack in a 13 x 9-inch pan. Heat chocolate chips with small amount of water (can microwave). Spread over peanut butter mixture. Chill and cut into squares.
Bake acorn squash in 350° oven until semi-tender. Fill with remaining ingredients and return to oven to cook until squash is tender. Yield: 3 servings. Calories: 175. Diabetic exchanges: 1 starch, 1 fruit and 1 fat.
Saute onions and garlic until tender. Stir in potatoes, seasoned salt, pepper and lemon rind. Spoon half of mixture in lightly greased 1-1/2 qt. baking dish. Sprinkle half of the cheese. Repeat with remaining potato mixture and cheese. Stir together bread crumbs, butter and Rosemary. Sprinkle over top. Bake covered at 400 degrees for 40 minutes. Uncover and bake another 20 minutes or until potatoes are tender.
Cook first 4 ingredients in large nonstick skillet over medium-high heat until meat is browned and vegetables are tender, stirring to crumble meat. Drain well; return mixture to pan. Add Italian seasoning, tomatoes, and broth; bring to a boil. Stir in rice. Cover and remove for heat. Lets stand 15 minutes. Stir well before serving.
Place chicken pieces in single layer in baking dish. Salt and pepper to taste. Top each piece with 1/4 strip of bacon. Bake, covered, at 350° for 35 to 40 minutes. (Add 10 minutes for bone-in.) Mix water, soup, sour cream, mushrooms and seasoning. Heat to boiling. Remove covering from chicken and pour hot mixture over the top. Return to oven and bake 20 minutes (uncovered). Remove chicken pieces to serving dish (20 minutes). Remove chicken. Make sauce or gravy from drippings. Serve over rice or noodles.
Preheat oven to 350°. Arrange rhubarb in an 8-inch baking dish. Combine sugar, flour, orange peel and cinnamon. Sprinkle on top of rhubarb.
Brown chicken in a little oil and butter in Dutch oven. In a casserole, put the rice, broth and seasoning mix. Lay chicken on top. Cover and bake at 350° for 50 minutes.
Mix all ingredients together making firm dough. Roll out and cut with cookie cutter. Bake in hot 450° oven for 6 to 8 minutes. Sprinkled with colored sugar looks nice.
This recipe for peanut brittle is very crunchy, not hard like most. The reason is the amount of butter used. This candy will not make if raining. Cook sugar, syrup and water over high heat, stirring constantly until it threads, about 10 to 12 minutes. Sometimes a little longer just until it threads real good. Add oleo and raw peanuts; continue to cook, stirring constantly until mixture turns darker in color and the peanuts start to crack, about 10 minutes. Sometimes peanuts will not crack. At once put in 1 heaping teaspoon soda and stir well. Pour onto buttered cookie sheets while still foaming, spread thin. Let cool and break into pieces.
Mix together in 9 x 13-inch pan. Bake 35 to 45 minutes at 350°.
Place all ingredients (except tofu and lemon juice) into mixing bowl and gently mix together.
Scald 2 cups milk. Add sugar and other ingredients (including rest of milk). Chill. Pour into churn. Finish filling with milk and churn.
Beat sugar and oil. Add eggs. Stir in remaining ingredients. Pour into 2 greased loaf pans. Bake at 350° for 50 minutes to 1 hour.
Combine in punch bowl. Draw off enough to fill ice cube tray and freeze. Refrigerate bowl until well chilled. Before serving, add 25 ounces chilled ginger ale or Sprite. Float ice cubes in punch bowl.
First: Brown and drain sausage and ground meat. Add next 6 ingredients and simmer.
Place zucchini in a 2 1/2-quart casserole. Sprinkle with 1/2 each of soy sauce, garlic salt, salt and pepper. Layer tomatoes and onion over zucchini; sprinkle with remaining seasonings. Top with cheese; dot with margarine. Cover and bake at 350° for 40 minutes. Yields 8 to 10 servings.
Combine sugar, margarine and milk in 3-quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat until candy thermometer reaches 234°. Remove from heat. Stir in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla. Beat with wooden spoon until well blended. Cool. Cut into squares. (Makes 3 pounds.)
Boil, drain and mash squash. Mix all ingredients together and put in large 3-quart casserole dish. Sprinkle bread crumbs on top. Garnish with paprika and/or parsley. Bake at 325° for 1 hour.
Cook to soft ball stage. Add 28 caramels and stir until melted. Good on yellow cake.
Peel and slice enough potatoes to fill 3/4 of a casserole dish; add chopped onion (and/or any other spices to your taste) and penny size (sliced) Polish sausage or beef hot dogs. Pour 1/4 c. water in dish and cover with Saran Wrap. Microwave on high for 10 minutes. Drain off water and pour diluted (with milk) cream of mushroom soup over and mix in. Bake in oven 1/2 hour at 400°. Cream of celery soup can also be used.
Toast English muffin halves on medium toaster setting. Put muffin halves on cookie sheet. Top each muffin half with 1 tablespoon pizza sauce, 1 tablespoon shredded Cheddar cheese, 1 tablespoon shredded Mozzarella cheese and pepperoni (if desired). Bake in oven about 5 minutes or until cheese is melted.
Mix all ingredients and cook, uncovered. Cut up hot dogs to bite size pieces and simmer in sauce for 1/2 to 1 hour. Little sausages may also be used.
Combine all ingredients, stirring mixture well. Shape dough into 1-inch balls; place 2-inches apart on ungreased baking sheets. Bake at 350° for 9 minutes or until edges are golden. Makes 4 dozen.
Dissolve jello in hot water. Drain pineapple; use juice and add enough water to juice to make 1 cup of liquid. Add vinegar and salt. Add to jello. Chill until partially set. Add pineapple, carrots and nuts. Chill to set.
Mix everything adding enough flour to make a soft dough. Roll out on a floured board and cut with biscuit cutter. Bake at 425° for 10 to 12 minutes.
Saute garlic, onion and pepper in oil for 5 minutes, then add meat and stir until cooked through (approximately 5 minutes). Add the rest of the ingredients and cook for 3 minutes. Use mixture in tortilla shells, empanadas, omelets or just serve with rice. Makes 7 cups. Will fill approximately 12 shells.
Place rhubarb in unbaked pie shell. Pour mixture over rhubarb and bake in a 450° oven for 15 minutes, then reduce heat to 350° for 35 to 40 minutes. Yields 6 to 8 servings.
In large bowl, combine flour, 1/4 cup sugar, salt and lemon rind. Cut butter into flour mixture with pastry blender. Measure warm water into small bowl. Sprinkle yeast in, stir until dissolved. Beat eggs with milk; add dissolved yeast and egg mixture to flour mixture. Mix until thoroughly combined. Cover tightly and refrigerate overnight. Divide dough in half. Roll half on a well-floured board into an 18 x 12-inch rectangle. Combine sugar with cinnamon; sprinkle half of mixture over dough. Roll up tightly beginning at long side. Cut roll into 1-inch slices. Place, cut side up on a greased baking sheet. Flatten with palm of hand. Repeat with remaining dough and sugar-cinnamon mixture. Bake at 400° for 12 minutes or until done. Makes 3 dozen.
Flatten each chicken breast. Spread breast on a sheet of wax paper and cover with another sheet. Using a mallet or edge of saucer, pound each breast until flat, about 1/4-inch thick. Do not tear chicken. Sprinkle with salt and pepper. Top each with a slice of ham. Cut cheese into 4 bars. Place a bar of cheese at one short end of each ham. Fold long edges of cutlet over ends of bar of cheese, then starting at short end of cutlet, roll up, jelly roll style. To hold each chicken roll together, fasten with string and wooden toothpicks.
Mix all together well and bake at 350° for 40 to 45 minutes. Test center with toothpick.
Combine all ingredients and bake in oven at 400° for 1 hour or until hog dogs rise to top and mixture has thickened.
Mix all ingredients in bowl (except Monterey Jack cheese). Spread in casserole dish. Top with grated cheese and bake for 20 minutes at 300°. Serve warm with taco chips.
Mix with enough cold water to make a fairly thin consistency. Fry in hot Crisco, pouring enough batter to make about 3 1/2-inch patties. Cook until brown on both sides. Serve while hot.
In a crock-pot, mix sauce ingredients in the order given. Carefully stir in meat. Cook on low at least 5 hours. Serve over rice. Yield: 4 to 6 servings.
Mix with hands. Divide into 3 rolls. Wrap in Saran Wrap and refrigerate 24 hours. Bake at 300° for 1 hour. Wipe with paper towel for excess oil after baked. Cool and refrigerate. Enjoy.
Clean and pare broccoli; blanch and emerse in ice water. Add bacon, onion and raisins. Mix together sugar, vinegar and mayonnaise. Pour over salad and chill. Red onion can be used for color.
Combine crumbs, sugar and margarine; spread onto bottom of 9-inch spring-form pan. Combine cream cheese and sugar mix at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate pieces and vanilla and pour over crust. Bake at 450° for 10 minutes. Reduce oven temperature to 250° and continue baking for 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with 6 ounce package almond brickle chips before baking (optional). Omit chocolate pieces and top with almond brickle chips before baking (optional).
Beat eggs, then add remaining ingredients. For chocolate lovers, stir in 1/2 cup chocolate chips. Pour into uncooked crust. Bake at 375° for 50 minutes until middle is set.
On a large piece of foil (heavy duty), stack patty, onion slices, carrot slices and potatoes. Season with salt and pepper. Place about 1 to 2 tablespoons butter (in pats) on top of vegetables. Fold the foil making a package, making sure it is closed as not to leak. It is best to cook right on charcoal,15 minutes on one side and turn for 12 minutes on other side. Check for doneness of meat. This can be cooked in conventional oven at 375 degrees for about 40 minutes. Makes about four dinners. Great for campouts.
To use: Put in 1 quart water and simmer. Do not drink. This is only to make house smell good.
In roasting pan, place vegetables in bottom of pan and place rack over vegetables. Add enough water to the dry ingredients to make a thin paste. Brush ribs on both sides with paste to cover thickly, place in roasting pan, bake at 300 degrees for 3-4 hours.
Cut chicken into strips about 1 1/2 to 2-inches wide, coat them with the flour seasoned with salt and pepper. Brown the chicken in a little oil on both sides, remove from pan. Put chicken back in pan. Let this cook about 35 minutes. Mix enough cornstarch and water to thicken the broth that chicken was cooked in. Take chicken out to thicken, after it is thickened as in gravy, put chicken back into pan to heat. Serve over rice. Serves 4.
Melt oleo in 10-inch nonstick skillet. Add onion, mushrooms, squash, garlic salt and pepper. Cook over medium heat 15 to 20 minutes. Whip eggs; pour over squash mixture and cook over medium heat until eggs are set. Do not stir. Layer pepperoni, Cheddar cheese, hot cheese and Parmesan cheese. Cook about 5 minutes until cheeses are melted. Serve at once. Sausage or ground beef may be substituted for pepperoni.
Heat first 6 ingredients until hot and bubbling. Pour mixture into 8 or 9-inch baking dish. Separate biscuits and cut into fourths. Combine last 4 ingredients in a bag. Shake a few biscuits at a time in the bag. Arrange over hot mixture. Sprinkle remaining coating over top. Bake at 375° for 15 to 18 minutes or until biscuits are golden brown. To reheat, cover loosely with foil.
In blender, chop onion first; add remaining ingredients. Blend 3 minutes.
Combine pie filling and cranberry sauce. Spoon mixture into lightly greased 9 x 13-inch baking dish. Set aside. Combine cake mix, cinnamon and nutmeg. Cut in butter with a pastry blender until mixture is crumbly. Stir in pecans. Sprinkle crumb mixture evenly over fruit mixture. Bake at 350° for 45 minutes or until golden and bubbly. Serve with vanilla ice cream, if desired.
In a large bowl, combine the biscuit mix and the Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green peppers. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top. Cook until the second side is golden brown. Serve with pizza sauce. Yields 14 pancakes.
Pour boiling water over shortening. When melted, add cold water and salt. Dissolve yeast in lukewarm water. Add eggs, sugar and flour; mix well. Put into large greased bowl. Cover with wax paper and towel. Refrigerate. Put rolls into greased muffin tin and let rise for 2 1/2 to 3 hours before baking. Bake to golden brown at 375°. This dough will keep for up to 6 weeks in the refrigerator.
Combine dry pudding with Cool Whip. Add remaining ingredients (drain all juices). Chill until firm. Makes 4 to 6 servings.
Wrap each chicken breast with strip of bacon. Line casserole dish with chipped beef and pour mixture of sour cream and mushroom soup over chicken. Bake at 300° for 3 hours or bake at 350° for 1 hour.
Spread tortillas with other mixed creamy ingredients. Roll them the long way and chill for 8 hours at least. Slice crossways with string or serrated knife.
Cut orange in small pieces and place in blender and puree. Place orange juice, orange puree, egg, oil and raisins in bowl. Sift dry ingredients. Pour orange mixture over dry mixture and stir. Put in muffin pans. Bake at 400° for 15 to 20 minutes.
Shell the eggs and cut in half lengthwise. Carefully remove the yolks and mash them in a bowl. Add the remaining ingredients, including enough mayonnaise to keep it all together. Carefully spoon back into the hard-boiled egg whites. Serve on a bed of lettuce.
Boil peppers until tender. Mix other ingredients and stuff peppers. Bake at 350° for 1 hour. Yields 6 servings.
Boil chicken (use two whole breasts). Remove meat from bones and cut into bite-size pieces and put into casserole dish. Cook package frozen broccoli or fresh broccoli. Drain and spread over chicken pieces. Spread one half can or more cream of celery soup mixed with a little milk (I use the whole can) over chicken. Put some American cheese over this. Top with chicken Stove Top stuffing. Bake in 350° oven for one half hour or longer, if needed.
Put all ingredients into blender and blend, or place in jar and shake well. Store in refrigerator. Shake well before using. Great on tossed salads.
Cook manicotti and drain. Stir mushrooms and spaghetti sauce together. Spread 1/4 of the sauce in a 9 x 13-inch baking dish.
Boil until tender. Drain. Run cold water over them. When cool, peel and cut into thin slices.
Mix first three ingredients and drop by teaspoon onto cookie sheet and bake at 350° until brown. Mix last three ingredients together and brush over rolls while hot.
Wash tomatoes and cut into 3/4-inch slices. Dip slices into egg and then into bread crumbs. Melt butter in a large skillet. Add tomato slices. Cook until golden brown, turning once. Season to taste.
Cook noodles and drain; add chicken, peas, soup, herbs and seasonings; mix well. Put in 350° oven until reheated through.
Cream together butter, sugar and brown sugar; add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and baking soda. After the first 9 ingredients are mixed together, add chocolate chips, Hershey bar and nuts. Drop by spoon on cookie sheet. Bake for 6 minutes at 400°.
Preheat oven to 375°. In a small bowl, combine flour, Wheatena and baking soda. In a large bowl, beat butter, date sugar and honey until light and fluffy. Add egg and vanilla; beat until fluffy. Add flour mixture; stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake approximately 10 to 12 minutes; makes 5 dozen 2 1/2-inch cookies.
Place blueberries in a 10x6x2 inch baking dish and sprinkle with lemon juice. combine flour, sugar, and egg; stir until mixture resembles coarse meal. Spread over blueberries. Drizzle melted butter over topping. Bake at 375° for 30 minutes. Serve warm. Serves 6.
Cook potatoes, celery and onion in water in covered pan until tender; do not drain. Press through sieve or mash well. Add milk, bouillon cubes and margarine. Mix sour cream with flour until smooth. Add to soup and cook, stirring constantly, until thickened and bouillon cubes are dissolved. Season with salt and pepper.
Brown meat and drain. Simmer in Ragu sauce for 1 to 1 1/2 hours. Cook noodles in salted water until tender. Rinse in cool water. In a 13 x 9-inch pan, place layer of noodles, then meat and sauce, then cheeses. Continue layers until pan is full or ingredients are used up. Bake in a 350° oven until browning and bubbly, approximately 30 minutes.
In bowl, combine flour, brown sugar, salt, pepper and dry mustard. Stir in catsup, water, Worcestershire sauce and vinegar. Place roast in 13 x 9 x 2-inch baking dish. Pour catsup mixture over roast. Cook covered at medium (350°) oven for 45 minutes. Give dish half a turn. Add onion and green pepper, cover and cook for 30 to 45 minutes longer or until tender, turning dish halfway once. Skim fat from pan juices and serve with roast. Serves 6.
Mix yeast and warm water. Add eggs, sugar, warm water, oil, salt and flour. Cover overnight. Next morning divide into 3 sections and roll in circles. Cut like pie into 8ths. Roll into crescent shape. Raise on greased cookie sheet until church is out. Bake at 375° for 10 to 12 minutes.
Combine instant pudding and 1 1/2 cups of milk. Follow box directions. Add condensed milk and Cool Whip to pudding. Layer vanilla wafers, sliced bananas and pudding mixture. Refrigerate. This makes a large pudding.
Mix sauce and cheese in saucepan; heat over medium heat, stirring frequently. Cut muffins or bread into cubes. Dip cubes into heated sauce and eat.
Measure popcorn in large pan. In saucepan, melt margarine. Stir in brown sugar, syrups and vanilla. Bring to boil and boil 5 minutes. Remove from heat. Pour over corn. Bake at 250° in 2 large baking pans for 20 minutes. Remove from oven and stir. Repeat 3 more times or until crisp.