HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees. Mix the dry ingredients in a large bowl. Mix the milk, egg whites, and corn syrup together and blend with dry ingredients. Line muffin pans with the baking cups, and fill with batter divided equally. Bake 13 to 15 minutes. Test for doneness with a toothpick.
Mix all dry ingredients in a large bowl. Make three holes (like playing in sand). In one hole place oil, in the second place vanilla and put vinegar in the third. Pour 1 cup water over the top and stir. Pour into 1 layer pan. Make a second recipe for a layer cake or 9 x 13-inch pan. Makes 18 cupcakes. Bake at 350° for 35 minutes or until done.
Simmer first 7 ingredients together several hours or all day in crock-pot. Brown beef in oil and add just before serving.
Sift flour once; measure. Add baking powder and salt and sift together 3 times. Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy. Beat egg yolks thoroughly until light colored and thick enough to fall from the beater in a heavy continuous stream. Add to creamed mixture and beat until smooth, almost waxy in appearance. Add flour alternately after each addition. When all flour is added, beat thoroughly again. Add lemon extract. Bake in 3 greased 9-inch layer pans in moderate oven at 375° for about twenty minutes or until tops spring back. Cool. Frost with any icing you choose.
Melt margarine. Add the next 2 ingredients. Mix well. Add mixture to cereal and nuts. Mix well. Put mixture on a cookie sheet. Bake at 250° for 45 minutes; stir every 15 minutes.
Season chicken; dredge with flour. Brown in oil and butter. Place in 9 x 13-inch casserole. In skillet, cook onion until transparent; add parsley, tomatoes with juice, seasonings, sherry and raisins. Cook uncovered 15 to 20 minutes (simmer). Pour over chicken. Sprinkle with almonds. Bake at 375° for 30 minutes.
Salt and pepper chicken; brown in margarine. Brown onion and pepper after removing chicken. Crush bouillon cubes with fork. Add to onion and pepper. Stir in rice. Add 1/2 teaspoon salt and 2 cups water.
Three to five days before serving, preheat oven to 275°. Grease 15 x 10-inch jelly roll pan. Into large bowl, measure all ingredients, except egg white and pecans. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl; pat evenly into pan. In cup with fork, beat egg white slightly; brush over top of dough and sprinkle with nuts. Bake 1 hour and 10 minutes or until golden brown. Immediately cut into 50 bars and remove from pan to cool on wire racks. Store in tightly covered container for at least 3 days before serving.
Mix ground beef, soup mix and egg. Pat walnut size rolls of meat mixture into small burgers. Slow fry until done. Drain well. Place on buns. Garnish as desired with pickles, cheese, mustard and ketchup.
Add enough buttermilk to make a thick dough so it can be rolled out and cut with biscuit cutters. Bake at 500° until golden brown.
Combine apples, orange juice, oleo, salt and cinnamon in a saucepan. Bring to a boil. Stir in rice. Cover, remove from heat. Let stand 5 minutes. Makes 4 servings.
Sift together the flour, baking powder and salt. Cream shortening and sugar; beat in eggs, one at a time, then bananas and vanilla. Add sifted dry ingredients and beat until combined. Stir in oats and chocolate. Drop by teaspoons onto greased cookie sheet. Bake in 375° oven 8 to 10 minutes.
Bake roast, uncovered, in 350° oven for about an hour, turning roast periodically.
Cut the green peppers in half lengthwise. Remove seeds and membranes. Set aside. Mix the ground beef, tomato sauce, rice, egg, oregano, salt, pepper and garlic powder. Spoon into pepper halves. Place on roasting rack. Cover loosely with waxed paper. Microwave on High until green peppers are tender, about 12 to 16 minutes. If you do not have a carousel in your microwave, rearrange peppers after half the cooking time. Top each green pepper with catsup during the last 2 minutes of cooking. Makes 6 servings.
In a large bowl, place salmon, removing all visible bones. Add 1 egg, onion and 1/2 cup of cracker crumbs; mix well. Add 1 egg, 1/2 cup cracker crumbs, lemon juice and seasoning, mixing well. Place remaining cup of cracker crumbs in a small bowl. Shape salmon mixture into oblong shaped patty 1/2-inch thick; roll in cracker crumbs, coating each patty well. Deep fry in shortening until golden brown.
Brown onion in a little margarine. Add meat cubes and cook until tender, then add soup and tomatoes. Simmer 15 to 20 minutes. In a large casserole, alternate layers of soup mixture with tortilla bits and shredded cheese, ended with soup and cheese on top layers. Bake, covered, for 30 minutes at 350° until top layer is bubbly.
Mix the first 5 ingredients, then add the next 5. Mix well. Stir in the optional ingredients. Drop by teaspoon onto a greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Lightly grease 8-inch square pan. Combine caramels and milk in top of a double boiler and cook until caramels are melted, stirring occasionally. Remove from heat. Add margarine and mix well. Stir in powdered sugar and beat by hand until smooth. Stir in peanuts. With buttered fingers, press mixture into pan. Refrigerate for 1 to 2 hours, until firm. Cut into bars. Store in refrigerator.
Preheat oven at 350°. In 2-quart saucepan, melt butter over low heat. Blend in flour. Add milk at once. Cook, stirring constantly, until slightly thickened. Add shredded cheese, salt and pepper. Continue cooking and stirring until cheese melts. Remove from heat. Spread 1/2 cheese sauce in bottom of a shallow 2 1/2-quart baking dish. Arrange potatoes and onions over cheese sauce. Then make layers with potatoes and onions, topping with remaining cheese sauce, spreading evenly. Bake at 350° for 1 hour or until potatoes are done.
Drain oranges and pineapple. Mix together or alternate layers. For larger salad, double ingredients.
Boil until clear, about one (1) minute. Let cool. Pour over 1 head (medium) cabbage which has been shredded. Do not stir. Refrigerate overnight. Stir before serving.
Spread crescent rolls flat on cookie sheet, 15 x 10-inch and bake as directed. Allow to cool. Cream first 3 ingredients together and spread on top of crust. Sprinkle over top of this 3/4 cup of each vegetable you desire. Suggestions: cauliflower, onions, celery, carrots, broccoli, red and green peppers and others. Top with 3/4 shredded yellow cheese. Chill before serving.
Mix flour, pecans and margarine. Bake at 350° for 15 minutes in an oblong pan. Cool. Mix cream cheese, powdered sugar and Cool Whip. Put on cooled crust.
Mix jello, water, pineapple and pie filling. Let chill overnight. Mix the sour cream, cream cheese, sugar and vanilla together and spread over jello. Sprinkle with chopped nuts.
Cook squash and onions in melted butter until tender, then mash. Mix mushroom soup and chicken. Layer squash, onions, crushed crackers, chicken mixture and grated cheese. Cook at 350° for 25 to 30 minutes.
Place 6 or 7 large sliced and diced apples in a greased 8 x 8- inch baking dish. Mix together the preceding ingredients with fork until crumbly. Sprinkle over apples. Pour 1/3 cup melted and cooled oleo over everything. Sprinkle with 1 teaspoon cinnamon (more it you like). Bake 30 to 40 minutes at 350°.
Cut bacon in half; wrap around a small handful of beans. Secure with toothpicks. Mix remaining ingredients. Place bundles in 9 x 13-inch baking dish; pour over sauce mix. Bake, covered, at 375° for 40 minutes. Uncover and bake 5 more minutes.
Saute butter and onions in pan for 20 minutes. Add beef broth and simmer until hot. Ladle into bowls and top with croutons and shredded Mozzarella cheese.
Mix well in a blender. Store mixture in airtight container. Place 2 1/2 to 3 teaspoons of mixture in a cup and add boiling water. Stir well. Makes 20 servings.
Separate rolls. Place thin slice of cheese starting at wide end. Mix together sausage, bread crumbs and 1 egg and 1 egg yolk. Save second egg white for the topping. Place heaping teaspoon of mixture same as with cheese. Roll to narrow end. Place close together on lightly greased tin.
Dissolve jello in boiling water. Dissolve Kool-Aid in cold water. Add sugar and stir well. Add pineapple juice and jello. Refrigerate. Add 7-Up and sherbet just before serving.
Strain fruit cocktail well, saving 1 cup liquid. Make the jello with 1 cup hot water and 1 cup juice. Beat the cream cheese into jello. Cool. Add cocktail and about 40 minutes later, when it has jelled, add whipped cream.
Mix cake mix, oil, buttermilk sugar and eggs. Swirl raisins, nuts, brown sugar and cinnamon into batter. Bake at 300° for 1 1/2 hours. Test with toothpick.
Melt chocolate pieces with peanut butter in saucepan over low heat. Stirring until smooth, fold in marshmallows. Pour into greased 9-inch pan. Makes approximately 2 dozen.
Mix jello with boiling water; add 7-Up. Drain pineapple, saving juice for topping. Fold pineapples, marshmallows and bananas into jello. Pour into 9-inch pan. Chill until firm. Add topping. Chill overnight.
In small bowl, combine carrots, pecans, dates, yogurt and allspice. Spread evenly on bread slices. Cut each in half then in fourths. Garnish, if desired, with additional pecan halves. Place on damp cloth and refrigerate, covered, until serving time.
Cook macaroni. Mix cooked chicken and Italian dressing with hot macaroni. Cool. Blend mayonnaise, lemon juice and mustard. Stir in chopped onions, olives, cubes, celery, salt and pepper. Add to macaroni mixture. Mix well. Chill overnight in tight container.
Combine and stir well. Good as marinade for short ribs, thinly sliced pork chops or tenderloins. Adjust quantity as needed for amount of meat. Marinate meat overnight in mixture. Pour juice off meat. Combine new mixture of ingredients; pour over meat. Bake at 350° for 40 minutes or until meat is done.
Season chicken pieces with lemon juice. Sprinkle liberally with soy sauce. Add seasoned salt to taste. Cover and refrigerate 5 to 6 hours or overnight.
Preheat oven to 450°. Mix all together. Add milk and shortening. Roll dough out smooth, about 1/2-inch thick. Cut with a biscuit cutter and place on a greased cookie sheet or pan. Makes 12 biscuits. Cook 12 minutes or until brown.
Blowing and chasing bubbles is great entertainment for all ages. Here's the perfect recipe that will guarantee spectacular bubbles whether you blow them or wave your bubble maker like a wand.
Melt butter. Beat eggs until foamy. Add cornmeal, sugar, pineapple and coconut. Pour into unbaked crusts and bake for 40 minutes in oven set at 325°.
Combine tomatoes, onion, salt, sugar and sweet basil. Simmer for 10 minutes. Mix flour and water. Add to tomato mixture. Stir well. Cook until thickened. Pour over stuffed peppers.
Mix Hi-C, pineapple juice and tea. Chill mixture and ginger ale. Combine and serve.
Grease casserole dish. Cook squash and onion until tender; drain. Layer half of the bread mixture and squash; top with remainder of bread mixture. Bake at 350° for 35 to 40 minutes.
Brown ground beef and onion; drain. Add paprika, cinnamon, salt, pepper and tomato sauce. Cook 1 to 2 minutes; set aside. Melt 1 stick margarine and add to cooked macaroni. Put layer of macaroni in lasagna pan, then a layer of meat. Then sprinkle with grated Parmesan and Romano cheese to lightly cover meat layer. Pour 1/2 cup melted margarine over cheese. Make another layer of macaroni, meat and cheese as before. Finish with a macaroni layer. Pour beaten eggs over casserole.
Dissolve blue gelatin in 2 cups hot water; add 2 cups cold water. Pour into large glass pan. Chill until cold.
In a medium bowl, combine dates, pineapple, cherries, almonds, Brazil nuts and sherry; mix well. Let stand at room temperature 1 hour. Stif flour with baking soda and salt; set aside. In large bowl, with electric mixer at medium speed, beat butter, sugar and egg until light and fluffy. With spoon, stir in flour mixture until well combined; stir in fruit mixture. Refrigerate, covered, 6 hours or overnight. Preheat oven to 350°. Lightly grease cookie sheets. Drop dough by level tablespoons 2 inches apart onto prepared cookie sheets. If desired, decorate with bits of candied peel. Bake on middle rack of oven, 14 minutes or just until golden brown. Remove cookies to wire rack; cool completely. Store cookies in airtight container. (A slice of bread in container helps keep cookies moist. Replace bread often, to prevent mold.) Makes about 5 to 6 dozen.
Cream margarine and brown sugar. Mix in crushed pretzels. Bake at 350° in a 9 x 13-inch buttered pan for 10 minutes. Dissolve jello in boiling water. Pour in strawberries. Put this in refrigerator until it starts to set. Cream the cream cheese with sugar. Fold in Cool Whip. Spread over cooled crust. Pour gelatin mixture over cream cheese. Refrigerate overnight.
Put in blender and whip until thick. May need a couple of spoons of water added.
Mix all together on wax paper lightly sprinkled with Bisquick. Melt butter in bottom of pan. Place Bisquick in pan. Drizzle butter on top. Bake at 375°.
Mix sugar, cocoa and milk in a saucepan. Add oleo. Boil one minute. Add vanilla, peanut butter and oatmeal. Mix well. (May have to add more oatmeal, if mixture is too thin.) Drop by spoonfuls onto waxed paper.
Brown hamburger and onion. Drain. Add salt, pepper, Velveeta cheese and chili con carne. Heat. Add taco sauce. Serve with any kind of corn chips, Doritos, tortillas, etc. Keep warm while being served.
Place in glass dish with pie crust. Bake at 350° for 35 to 40 minutes. Remove and add cheese (grated) on top. Bake an additional 10 minutes.
Saute onion in butter. Add ham, eggs, cheese, bread crumbs, milk and pepper. Mix well. Pour in oblong baking dish and bake at 350° for 45 to 50 minutes or until knife blade comes out clean. Serves 6. Great for leftover holiday ham.
Stir soda in milk. Cream sugar, shortening and eggs, one at a time. Add flour alternately with milk. Add vanilla. Beat well. Bake in 350° oven for 1 hour or longer until done.
Arrange crackers on a cookie sheet. Preheat oven to 400°. Combine sugar and margarine. Boil for 3 minutes. Pour over crackers. Bake for 7 minutes. Remove from oven and sprinkle chips on top. When they are melted, spread around with a knife. Cool well and then break apart.
In a large saucepan, combine 1 cup sugar, water, tapioca and cinnamon. Bring to a boil over medium heat, stirring occasionally. Remove from the heat; stir in the apples until coated. Pour into a greased 8-inch baking dish; set aside. In a small bowl, combine the flour, baking powder, salt and remaining sugar. Stir in butter and milk just until moistened. Fold in cheese and walnuts. Sprinkle over apple mixture. Bake at 375° for 30 to 35 minutes or until filling is bubbly. Serve with whipped topping, if desired. Yield: 6 to 8 servings.
Mash apricots well. Pour sugar and lemon juice over apricots; stir until sugar is dissolved. Place this mixture in the refrigerator or deep freeze until well chilled. Pour into freezer can and stir in whipping cream until well mixed. Fill can to the correct level with whole milk and stir. Freeze according to your freezer directions.
Drain pineapple. Reserve liquid. Cut apples and bananas into juice and toss well. Add rest of fruit. Chill and serve.
Combine first 5 ingredients in bowl; mix well. Cut roll in half. Spread sauce over bottom half of rolls. Sprinkle with ham and cheese. Cover with top half of rolls. Cover and bake at 350° for 10 to 12 minutes. May be frozen and reheated.
Pick over crabmeat and remove any cartilage. Place in 1-quart bowl and flake with fork. Add celery, mustard, pickle relish, green onions and mayonnaise. Mix well. Spread mixture on crackers or toast rounds. Place 8 at a time on microproof plate lined with paper towels. Cover with waxed paper. Cook on 70 (roast) 30 to 45 seconds or until hot. Repeat with remaining canapes. Makes 16 canapes.
Preheat oven to 400°. Gently mix pears with sugar, orange rind and orange juice. Arrange in pie shell. Combine brown sugar, flour and spices. Cut in butter until mixture is crumbly. Sprinkle over pears. Bake 45 minutes. Partially cool and serve with whipped cream.
Mix all ingredients together. Form a ball (size of a grapefruit). Sprinkle leftover beef all over the ball. Serve with veggies or crackers. Snack complete.
Beat eggs and add other ingredients. Bake at 425° for 15 minutes (30 minutes if not covered), then 40 minutes at 325°.
Start this 5 to 6 weeks before you want to use it. Chop cranberries coarsely. Peel orange, using the thin orange part, no white. Combine cranberries, orange peelings and vodka in a glass or plastic one gallon container. Cover and let stand at room temperature for 3 to 4 weeks. Strain into a clear container. Filter or siphon off clear liquid from cloudy liquid, if present.
Mix on low or whip until fluffy. (Hand beater or blender.) Fills around four small Cool Whip containers. Store on kitchen shelf. Use any time a recipe says grease and flour a pan. Bundt cakes come out of pan so pretty and brown.
Mix filling ingredients in order given. Pour into pie shell. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350° and continue baking for 45 minutes or until knife inserted in center of pie filling comes out clean. Cool. Garnish with whipped cream, if desired.
Boil water and sugar; cool. Add pineapple juice. Blend bananas and orange juice in a blender. Combine mixture and freeze. When ready to serve practically thaw, then add ginger ale.
Bring to a boil; then pour over batter. Bake at 350° for 35 minutes.
Mix sugar, cocoa, milk and butter in kettle; boil 1 minute. Add vanilla. Remove from heat; stir in peanut butter and oatmeal. Spoon onto wax paper.
Heat oven to 350°. Mix all ingredients. Beat 2 minutes at medium speed. Spray pan with Pam. Bake at 350°. Cool in pan before removing.
Lay chicken breast in baking pan. Salt and pepper. Dash of garlic. Cover with small can of drained sauerkraut. Pour 1/2 bottle of thousand island dressing over chicken. Bake covered 35 minutes at 350. Uncover and top with Swiss cheese slices, bake another 10 minutes.
Bring milk and flour to boil and boil until thick, stirring constantly. Cool in refrigerator until cold. Cream sugar, butter and shortening together on high speed with mixer. Add vanilla and cooled flour mixture. Beat until smooth and fluffy. (The longer it is beaten, the fluffier it gets.) This will frost a large loaf cake.
Beat egg, then add sugar gradually. Combine flour, baking powder and salt; stir into egg mixture. Add vanilla and apples. Bake in greased 8 or 9-inch pie pan at 350° for 25 minutes. Serve with whipped cream.
In a skillet, brown pork chops in oil and drain. Stir in onion, pepper, broth, caraway seed and celery seed. Cover and cook over medium heat for 45 to 50 minutes. Add kraut and apple. Cover and simmer for 10 to 15 minutes or until heated through before serving; sprinkle with bacon, if desired. Makes 2 to 4 servings.
Mix soup, mayonnaise, milk and eggs. Cook and drain broccoli and place in 9 x 13-inch pan. Pour soup mixture over broccoli. Sprinkle shredded cheese over top of soup mixture. Melt 2 tablespoons margarine in saucepan; add cracker crumbs. Spread over mixture in pan. Bake at 350° for 45 minutes uncovered. Yield: 8 to 10 servings.
Combine rice and broth in 3 quart saucepan. Heat to boiling. Reduce heat. Cover and simmer on low for 15 minutes, stirring occasionally. Add vegetables, chicken and parsley. Heat thoroughly, stirring often. Yields 4 servings.
In a medium bowl whisk mayonnaise, sugar and vinegar until smooth; set aside. Mix together broccoli, bacon and onion. Pour dressing over salad and mix well. Refrigerate until chilled; serve.
Combine all and pat into the bottom of an 8 x 12-inch baking dish. Bake at 350° for 20 minutes.
Mix jello and spices in bowl. Add boiling water. Stir until dissolved. Add orange juice and cold water. Let thicken slightly and beat in yogurt. Let thicken again and stir in pineapple directly from can (do not drain). Pour into mold. When firm, unmold and garnish with sliced bananas.
Mix sugars and eggs together. Add vanilla, margarine and oil. Add milk and flour alternately. Grease and flour pan. Bake at 350° about one hour or until inserted toothpick comes out clean.
Cream butter with sugar; stir in melted and cooled chocolate. Add eggs one at a time, beating 5 minutes after each egg. Fold in 2 cups thawed Cool Whip. Pour into pie shell (I like chocolate). Chill until firm; can be frozen.
Saute onion in butter. Place in shallow baking dish brushed with butter. Add flour, salt and pepper. Mix well. Add cheese. Pour milk over cheese. Top with frozen hash browns. Cover and bake at 350° for 30 to 35 minutes or until hash browns are thawed. Stir. Return to oven, uncovered, and bake 15 to 20 minutes or until golden brown.
First Layer: Combine margarine, flour and pecans. Press into 13 x 9-inch oblong baking dish. Bake at 350° until lightly brown. Do not overbake. Let cool completely.
Bring the first 5 ingredients to a boil. Remove from heat and pour over the rest of the ingredients. Keeps 1 month.
Brown and drain the ground meat. Shred the raw carrots, chop the onion. Combine all ingredients and simmer.
To mix, have all ingredients at room temperature. Cream margarine and sugar. Add soft cream cheese and blend. Add eggs, alternating with flour. Blend in flavoring and bake in greased and floured tube pan at 325° for 1 hour and 20 minutes. (Start out in a cold oven.)
Grind all vegetables and add 1 tablespoon salt and let set one hour. Drain and add vinegar, sugar, turmeric, mustard seed and boil 2 minutes, then add celery seed and boil 3 minutes more. Add green food coloring if desired and red pepper, chopped, may be added if wanted. Put in hot jars and seal. Process 10 minutes. Makes about 4 quarts.
In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling; cover. Cook over low heat 20 minutes or until veggies are tender, stirring often. Stir in cheese. Heat through. Makes 6 servings.
Grease 1 pound coffee cans, but do not flour. Fill 4 cans about 1/2 full. Bake at 350° for 60 to 65 minutes. Very good.
Some people prefer the crock dilled green tomatoes for their crisper texture and sharper flavor; others prefer these dilled tomatoes. Either way, they take very little time to make. You can make them with any variety; just pick the tomatoes when they are small.
Heat oven to 350°. Grease pie plate. Beat all ingredients together. Pour into plate. Bake 30 minutes.
Melt white chocolate in the microwave, stirring every 30 seconds. Combine rest of ingredients in a large bowl. Pour melted chocolate over mixture and stir well.
Use less flour if part of flour is whole wheat. Combine corn meal, water and salt, stirring to prevent lumps. Boil. Add molasses and oleo; cool. Soften yeast in water. Add 1 cup flour to corn meal mixture. Stir in yeast. Add flour to make soft dough; knead. Let rise until double. Punch down; shape into 2 loaves. Let rise. Bake at 375° for 30 minutes.
Put cornstarch in 2-quart saucepan. Add broth gradually. Add cheese and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Add chicken and shrimp. Heat until hot. Stir in chives, pimiento and broccoli last. May make day ahead. If in reheating mixture becomes runny, add more cornstarch. Paprika for top. Serves 8.
Combine warm water with yeast until dissolved. Combine with melted shortening. Mix flour, milk, sugar and salt in a large bowl. Slowly add water and shortening mixture. Knead in mixing bowl for 5 minutes. Allow dough to rise to double its size, then punch down. Place in bread pans and let rise to double its size. Bake at 425° for 35 minutes. Makes 3 loaves.
Beat egg whites, vanilla, salt and cream of tartar until soft peaks form. Gradually add the sugar, beating until peaks are stiff. Fold in the chocolate chips and the nuts. Cover cookie sheet with brown paper and drop mix by rounded teaspoonfuls. Bake in a slow oven at 300° for 25 minutes.