HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together the flour, sugar, 2 tablespoons of cocoa powder, baking powder and salt. Add the milk, oil and vanilla, mixing by hand until smooth. Pour into an 8 x 8 x 2-inch baking pan that has been sprayed with nonstick spray. Combine the brown sugar, 1/4 cup of cocoa powder and water and pour over batter. Bake at 350° for 45 minutes. Makes 8 servings.
Separate dough. Cut in half lengthwise to make 16 crescents. Beat yolk with water. Brush on dough. Sprinkle with dressing mix. Roll up in crescent shape. Brush with egg mixture. Bake on greased cookie sheet in preheated 375° oven for 11 to 13 minutes or until brown.
Combine sugar, egg whites, and water in top of double boiler. Place over boiling water on medium heat and beat with beater until frosting forms soft peaks and holds its shape about 8-10 minutes. Remove from heat. Frost cooled cake. This is enough for top and sides of 2 layer cake.
Beat eggs until foamy. Slowly add sugar; beat 5 minutes. Fold in flour, baking powder and salt, then fold in butter, vanilla and coconut. Drop onto greased and floured cookie sheet and bake at 325° for about 15 minutes. Watch closely.
Mix all ingredients together in a large bowl. Pour into ungreased tube pan. Bake 1 to 1 1/2 hours. Do not invert.
Heat oven to 400°. Mix shortening, sugar and eggs thoroughly. Blend all dry ingredients; stir in. Roll into balls the size of small walnuts. Roll into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
Mix together cream cheese, peanut butter and powdered sugar. Pour into pie crust. Top with Cool Whip. Freeze at least 1 hour. Slice and serve.
Mix all ingredients and store in airtight container. To serve, use 2 or 3 tablespoons per cup of boiling water.
Spread almonds in a single layer in shallow pan. Bake at 300° for 15 minutes, stirring often, until almonds just begin to turn color. Combine softened cream cheese, mayonnaise and seasonings. Mix well. Cover; chill overnight. Form into shapes of 2 pine cones. Place on serving platter or cutting board. Beginning at narrow end, press almonds at slight angle into cheese in rows until all is covered. Garnish with artificial pine sprigs. Add cheese spreader or knife to plate. Serve with crackers. Looks festive.
Melt butter, mix with cinnamon crisp graham cracker crumbs and press into pan to make crust.
Preheat oven to 350°. Grease two 9 1/4 x 5 1/4 x 2 3/4-inch pans. Mix flour, salt, baking powder and soda; sift. Add the raisins and cereal. Mix, combine and stir in another bowl the eggs, buttermilk, honey and butter, then pour the egg mixture into dry ingredients and blend lightly. Divide the bread dough between 2 pans. Bake 1 1/4 hours.
Mix cocoa and sugar together. Add milk and butter. Bring to a slow boil over medium heat. Cook for 2 minutes boiling rapidly; stir often. Cook to soft ball stage, remove from heat, ad vanilla, beat until you can spread on cake. You can make fudge from this recipe. Pour in pan, let cool, and cut into squares.
Combine apples and sugar. Let stand. Beat eggs and add oil and vanilla. Sift flour, soda, cinnamon and salt into egg mixture, alternating with apple mixture. Mix thoroughly. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° about 1 hour. Frost with Lemon Butter Frosting.
Combine butter and cocoa in small saucepan; cook over medium heat, stirring frequently until butter melts. Set aside. Combine eggs and sugar in large bowl, beating well. Add cocoa mixture, beating until just blended. Stir in pecans. Pour mixture into greased and floured 16 x 11 x 1-inch pan. Bake at 325° for 30 to 35 minutes or until toothpick comes out clean.
Beat all ingredients well, except berries. Place berries in unbaked pie shell. Pour mixture over berries and bake at 300° until it doesn't shake in middle.
Mix together and put in a 9 x 13-inch pan. Sprinkle butterscotch chips and nuts on top. Last, a little white sugar. Bake at 350° for 30 to 40 minutes.
Brown ground beef and drain well. Add taco mix while beef is cooking. Black olives and avocado can be added to salad, if desired.
Blend softened cheese with sugar and flour. Beat until smooth. Add eggs and yolks, one by one. Beat until smooth. Add vanilla and cream. Blend well. Pour into greased spring-form pan. Place into preheated 450° oven. Bake for 10 minutes. Lower temperature to 250° and bake an additional hour. Cool. Refrigerate at least 4 hours or overnight. Top with fresh berries, if desired.
Brown hamburger and onion, then mix all together. Bake at 325° for 15 minutes.
Beat the egg whites. In another bowl, beat the egg yolks. Add the sugar and beat well. Add the corn meal, milk and flour. Add the melted butter, beaten egg whites, baking powder and salt. Pour into a greased tin pan. Bake in a 450° oven until golden brown. Serves 4 to 6.
Drain and chop artichokes. Saute onion and garlic in butter until tender. Cool. Beat eggs and stir in cracker crumbs, salt, pepper, oregano, Tabasco, cheese and parsley. Add chopped artichokes, blending well. Then add onion mixture, mixing thoroughly. Spread in a greased 8 x 10-inch pan. Bake at 350° for 30 minutes. Cut into 1-inch squares. May be frozen, thawed and reheated for 12 minutes at 350°.
Cook beef and onion in a Dutch oven over medium-high heat until meat is browned and onions are tender, stirring until meat crumbles; drain. Stir remaining ingredients into beef mixture; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Spoon soup into bowls.
Cream butter and sugar. Add eggs. Add chocolate syrup. Beat well. Measure salt, soda and flour together. Add to creamed mixture alternately with buttermilk. Add vanilla and melted Hershey bars. Bake in a greased, floured tube pan at 350° for 1 hour or longer. Cool in pan.
Wash berries, add water, oranges and raisins. Cook until cranberries burst and are soft. Add the sugar, stir until dissolved. Skim, turn in nuts and chill in individual molds or put up in jars.
Cream sugar and oil. Add eggs, beating well after each egg. Sift dry ingredients together in a separate bowl. Add food coloring to cake mixture. Alternately add milk, butter and flour to mixture in that order. Add vanilla and vinegar. Beat. Pour into 3 greased and floured cake pans. Bake at 350° for 35 minutes.
Mix all the ingredients well in a large bowl that will allow stirring every few hours. Refrigerate overnight or several hours to allow macaroni to soften. Pour into casserole and bake 1 hour at 350°.
Combine first four ingredients in saucepan. Stir well. Cook over medium heat until sugar dissolves. Stir in butter, set aside.
Combine chocolate chips, margarine and peanut butter in large microwave-safe bowl. Microwave on High 3 minutes, or until melted. Add cereal, stirring to coat. Pour into large paper bag. Add confectioners sugar; shake to coat. Store in airtight container. Yields 16 servings.
Blend together and put in ovenproof dish for 15 minutes at 375°. Serve with crackers.
Follow Solomon's prescription for making a good boy (Proverbs 23:14, first clause), and make a good cake. Bake in a tube pan in moderate oven for 30 minutes. Oh, and one more thing. If you give this cake as a gift, be sure to include a copy of the recipe.
Cream the shortening and gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 375° for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely.
Mix together all of the ingredients. Use tops only of the broccoli (raw) and thinly sliced red onion. Wish-Bone dressing is the best.
Select young, tender beets: wash fresh beets. Leave 2 inches of stem and boil 15 minutes in water to cover. Make a syrup of the sugar, water, vinegar and spices. Put beets in hot sterilized jars. Pour hot vinegar over beets and seal.
Cook the sugar, cornstarch and water until thick, then add the jello. Cool slightly. Add the strawberries. Pour into baked pie shell.
Cook beef until brown and crumbles and turn into casserole. Layer peas over meat and celery over peas. Mix soup, cream, onion, salt and pepper over celery. Sprinkle crushed potato chips. Bake at 375 ° for 30 minutes.
Mix all these ingredients in a bowl and pour into uncooked pie shell and cook at 350° about 30 minutes. Check, you will know when done.
Mix cornstarch and sugar. Stir in reserved pineapple juice, vinegar and soy sauce until smooth. Cook over medium heat. Add pineapple tidbits and meatballs. Serve from crock-pot.
Boil eggs and peel. In a saucepan, bring vinegar to a boil. Add remaining ingredients except eggs. Cool. Place in 2 quart jar. Pour brine mixture over and seal. Store in refrigerator. Do not eat for at least 2 weeks.
Mix all ingredients together well. Drop on cookie sheet or bake in a greased pan, then cut into squares. Bake 15 to 20 minutes at 350°.
Mix sugar with Bisquick. Add to eggs which have been beaten well. Add milk, butter and flavoring. Put in baking dish. Cook at 300° until firm.
Combine all ingredients in a 3-quart microproof casserole. Cover and place in oven. Cook on 100% power for 12 minutes. Let stand for 5 minutes.
Beat egg and milk. Sift corn meal and salt. Add boiling water; stir until smooth. Add egg mixture and melted butter. Mix and pour into ungreased baking dish. Bake in hot oven (450°) for 25 minutes.
Using your favorite biscuit dough, roll out dough. Crumble beef over dough evenly. Sprinkle with seasonings. Spread tomato sauce over top. Add Swiss cheese; sprinkle with Parmesan. Bake at 375° for 25 to 35 minutes.
Rub all together and wet with 3 eggs. Let stand overnight or roll into cylinders and freeze. Slice or roll thin to cut into shapes. Bake at 325° until the edges begin to brown. Can divide and freeze. I roll into cylinders to slice in rounds for any occasion.
Mix sugar, butter and salt. Add beaten eggs and then vanilla, syrup and pecans. Pour in unbaked pie shell and bake 45 minutes at 350°.
Preheat oven to 350°. Melt margarine in a pan and add lemon juice. Coat pork chops with lemon/butter mixture. Season with salt and pepper and place in a 13 x 9 inch pan. Bake for 30 to 35 minutes until done.
Mix the first 3 ingredients; let stand for 30 minutes. Mix the remaining ingredients. Add to first mixture; let set overnight.
Combine ingredients thoroughly. Pour into buttered 1-quart casserole dish. Bake at 350° for 1 hour. Yields 4 servings.
Drain beans and run water through them. Then mix remaining ingredients and pour over beans; chill 24 hours.
Dissolve yeast in warm water. Add dry cake mix and mix well. Add flour and knead. Place in greased bowl and let rise until double. Punch dough down. Roll out dough; sprinkle with cinnamon. Dot with margarine and put raisins or chopped nuts on top. Roll up and cut. Place in pan and let rise until double. Bake at 350° for 30 minutes.
A thankful heart can always find something to make it glad. Complaining minds, alas for them, they evermore are sad. He who can smile and overlook the griefs of each new day shall find abundant happiness where love's sweet angels play.
Drain pickles. While draining, put spices and vinegar in 1/2 gallon jar. Add drained pickles. Pour sugar on top of pickles (do not stir). Close jar. Let stand for 8 days.
In a bowl, combine first three ingredients. Beat in eggs one at a time. Combine flour and baking powder. Add to mixture. Add walnuts. Spread on a 12 x 18-inch jellyroll pan. Bake at 350° for 25 to 30 minutes or until brownies test done. These are delicious.
Heat the vinegar, sugar, salt and celery salt. Pour over the beets and onion. Refrigerate mixture and serve cold. Keeps very well. (This is very good to take on picnics.)
Preheat oven to 425°. Whisk flour and salt. Mix milk and vegetable oil. Pour oil mixture over dry ingredients and stir with fork until blended. Pat dough evenly over the bottom and sides of a 9-inch pie pan or 9 1/2 or 10-inch two piece tart pan. If making a pie, crimp or flute the edge. Thoroughly prick the sides and bottom with a fork. Bake until the crust is golden brown, 12 to 18 minutes.
Crumble sausage and cook. Drain. Mix sausage with croutons. Add cream of mushroom soup and 1/2 cup of water. Stir. Place in casserole dish. Cover with shredded cheese. Bake at 350° for 45 minutes (may vary with ovens).
Saute ground beef and onion in large, heavy skillet until meat is lightly browned. Drain off excess fat. Add tomatoes, sugar and seasonings to meat mixture. Mix thoroughly. Simmer over low heat 45 minutes to 1 hour. Meanwhile, cook macaroni as package directs; drain. Add to meat and tomato mixture; heat thoroughly.
Combine jello in boiling water. Stir until dissolved. Add strawberries with juice, drained pineapple, mashed bananas and nuts. Put half in 12 x 8-inch dish. Let chill until firm. Spread sour cream over mixture. Spoon remaining amount of mixture over sour cream. Chill and serve.
Melt margarine; add garlic powder and Worcestershire sauce. Turn heat off and add lemon juice. Mix all these ingredients well. Do not let mixture boil after adding lemon juice. (This is called "juice" hereafter.) Dip chicken in juice, letting some drip off, then lay on grill. (Can be done on gas grill, but we find an old-fashioned charcoal grill is best.) Continue to dip and turn for about an hour or until chicken is done, depending on size of pieces. Main thing is to dip and turn many times during the course of cooking to get more flavor throughout chicken.
Spread crescent rolls out on a cookie sheet. Press together to form 1 large sheet. Bake at 350° for 8 to 10 minutes. Mix cream cheese, Miracle Whip and both packets together. Spread on top of cooled rolls. Top with chopped veggies and press firmly. Chill 2 hours before serving. Cut into squares, a bit messy, but good. Serves a crowd.
Cook zucchini in small amount of salted water; drain. Cook carrots and onions until tender. Stir in 1 1/2 cups stuffing mix, soup and sour cream. Gently fold in zucchini and 3 tablespoons margarine. Pour into a greased casserole.
Mix livers, water, bouillon cube, onion and thyme in 1-quart saucepan. Heat to boiling; reduce heat and simmer uncovered until liver is done, about 15 minutes. Cool mixture; drain and reserve 1/4 cup broth. Mix liver, reserved broth and remaining ingredients in blender or food processor. Blend smooth. Refrigerate at least 3 hours. Makes 2 cups.
Trim brisket and season with salt, pepper, Tony's seasoning, garlic salt and red pepper. Place brisket in a cooking bag. Pour on top of brisket, mushroom steak sauce. Place in oven and cook until tender.
Sift flour, sugar, soda, cocoa and salt into an ungreased 9 x 13-inch pan. Make 3 holes in dry ingredients. Pour vanilla into 1 hole, vinegar into another and divide the oil into all 3 holes. Pour cold water over entire mixture. Blend thoroughly with a fork. Do not beat. Bake at 350° for 35 to 40 minutes.
In a large pot, brown ground beef with onion and garlic. Drain fat. Add remaining ingredients and bring to a boil. Reduce heat and simmer 20 minutes.
Chop mushrooms in half or quarters, depending on size. Put in large pot and cover with water. Bring to a boil and drain immediately. Saute garlic in oil. Remove garlic when browned. Combine oil, mushrooms and rest of ingredients together in ovenproof dish. Cook at 400° until bubbly.
Mix all ingredients together. Put in casserole. Sprinkle with rolled corn flakes. Bake at 375° for 30 minutes.
In skillet, brown meat; drain. Stir in onion and green pepper. Cool until tender-crisp. Add tomatoes. Cook over medium-high heat 10 minutes or until sauce is slightly thickened, stirring frequently. Add corn; heat through.
Melt the butter in a microwave-safe dish by cooking on High for 45 seconds. Wash the leeks well and slice the white parts very thinly, discarding the tough green parts. Add the sliced leeks to the dish. Put the chicken breasts on top. Pour the wine around the chicken. Place the tarragon leaves on the chicken. Sprinkle on a little salt and pepper. Microwave on High for 12 minutes, turning the dish at least once. (If you bone the chicken, it will cook in less time.) And, if you like, you can add a variety of other vegetables for color and taste, such as broccoli and cauliflowerets and carrots. The sauce with the leeks is wonderful over a little freshly cooked rice.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture; beat well. Beat until smooth. Fold in whites. Pour into 3 deep 8 or 9-inch layer pans, lined on bottoms with paper. Bake in moderate oven on 350° for 30 to 40 minutes. Cool. Frost tops only.
Cook noodles according to package directions and place in casserole. Cook spinach according to package directions; set aside. Combine melted butter,olive oil, garlic, nutmeg, pepper and lemon juice and pour over spinach, tossing well. Now add spinach mixture and cheeses, reserving 1/4 cup of the Italian grated cheese to the cooked noodles in the casserole. Toss lightly. Sprinkle remaining cheese over top. Bake for 5 minutes at 475° or until cheese is melted.
Cream butter and add sugar, vanilla and water. Sift flour and salt together and stir into mixture. Add pecans and mix thoroughly, using portions about size of small walnuts. Roll into crescent shaped cookies. Bake in slow oven (325°) about 20 minutes. While warm, roll in powdered sugar.
Peel and slice peaches. Mix peaches and sugar together in blender. Add peaches and sugar mixture to other ingredients; churn in ice cream freezer according to machine instructions. Makes 4 quarts.
Mix all ingredients together. Place a layer of broken chips in 13-inch baking pan. Pour remaining ingredients evenly over chips. Make sure you have plenty of liquids. Add more broth or soup just to make sure chips won't be dry. Bake at 350° until brown and bubbly, about 30 minutes. Sprinkle with lots of grated cheese.
Soak beans overnight in 1 quart water. For quick soak, bring beans and water to a boil. Boil 2 minutes. Cover and let stand 1 hour. Then continue with recipe. Drain beans and measure liquid. Add enough water to make 2 quarts. Place soaked beans, water and ham hock in kettle. Cover and simmer 2 hours. Add potato, onion, celery and garlic powder. Simmer 1 hour. Remove ham hock and cut up meat. Remove 1 cup beans and some liquid and puree in blender. Return meat and pureed beans. Heat; season to taste with salt and pepper. Sprinkle with parsley.
Combine and bring to a full boil over medium heat. Remove from heat. Gradually stir in 2 cups sifted powdered sugar until of velvety, spreading consistency. Spread on cooked raisin-applesauce cake.
Makes 6 servings. Preparation time is 10 minutes. Peel banana and place in blender with juice concentrate and strawberries. Blend at high speed 10 seconds. Use spatula to scrape down sides of blender container. Add yogurt and juice. Blend until smooth. Pour into 6 glasses.
Mix all together and pour into pan. Cover with tight lid. Place in a 300° oven and bake 3 hours. Do not remove lid until ready to serve. It makes its own gravy. Serve over rice or mashed potatoes or cooked noodles.
First, cut biscuits into 1/4's. Mix the sugar and cinnamon together and roll the biscuits in it. Put them in a tube pan. (It does not matter how, just throw them together.) Pour the brown sugar mixture and butter over the top of all of the biscuits. Bake at 350° for 35 to 40 minutes. Immediately turn the tube pan over and put the bread on a plate or a cake holder. Can serve cold or hot.
Pat ground beef evenly in bottom of medium casserole dish. Layer potatoes, onion and peas over top of beef. Mix both cans of soup and water. Pour over top of meat and vegetables. Bake at 375° for 45 minutes.
Salt and pepper to taste after combining all ingredients. Put into an oblong casserole; top with dry bread crumbs or toasted almonds. Bake at 350° for 30 minutes. May be prepared and left in refrigerator for 2 days before baking. Do not put bread crumbs on until ready to bake.
Mix all ingredients very well. Pour into well greased pie pan. Cook 30 minutes at 350°. Serve plain or with ice cream.
Boil syrup and sugar to 300°. Remove from heat and add baking soda all at once. Mix together and pour into 2 greased cookie sheets. Do not touch until cooled. Break into pieces and dip into chocolate. I open a fresh box of soda to make this.
Cook spinach and drain well. Add 1/2 stick of butter and cream cheese. Blend together. Add seasonings and sour cream. Put into a greased shallow casserole and cover with dry herb stuffing. Drizzle 1/2 stick of butter over top of casserole. Bake at 350° for 20 minutes.
Place apple pie filling in greased 1-quart baking dish. Combine all remaining ingredients; sprinkle over apples. Bake at 375° for 30 minutes. Serve warm with or without vanilla ice cream. Serves 6.
Saute seasoning in butter. Add crab meat, crab boil, squash and salt and pepper to taste. Add cheese. Pour into casserole dish and top with bread crumbs. Bake at 350° for 20 minutes.
Drain apricots. Reserve syrup. Add milk to syrup to make 2/3 cup. Set aside. Combine brown sugar, margarine and water. Spread in 9 x 9-inch pan. Sprinkle with coconut. Arrange apricots, cut side up, over coconut.
Boil chicken with celery and onion until done. Keep water level over top of chicken. Debone chicken. (Save the broth.) In Dutch oven, strain broth. Throw away the celery and onion. Add bouillon cubes. Heat until dissolved. Tear or cut up tortillas. Add to broth. Bring to a boil. Add chicken and cover pot. Cook approximately 30 to 45 minutes until desired thickness of your "dumplings." It'll thicken faster with lid off, but be careful as the tortillas soak up the broth!
Combine all ingredients; mix well. Shape into 4 or 5 patties. Brown on both sides in lightly greased skillet, turning once. Makes 4 or 5 servings.
Brown meat and onion, then add remaining ingredients. Simmer for 10 minutes. Serve over corn chips and rice. Top with Cheddar cheese.
Drain salmon and mash with a fork. Mix with cream cheese, lemon juice, onion, horseradish and salt. Form into a ball while still in bowl. Chill 3 hours.
Heat oven to 375 degrees. Brown beef and drain. Stir in salt, beans, sauce and sugar. Heat until bubbly. Pour into casserole. Cut biscuits in half to form 20 semicircles. Place cut side down around edges. Sprinkle with cheese. Bake 25 to 30 minutes until biscuits are brown.
Roast pork, uncovered, on rack in a 325° oven for 1 1/2 hours. Mix soy sauce, wine, sesame seed, oil, sugar, red pepper and garlic in a saucepan; heat to boiling. Mix cornstarch and cold water; gradually stir into sauce mixture. Boil, stirring, for about 1 minute. Brush ribs with sauce. Roast, turning and basting, until done, about 45 minutes.
Cook bacon until crisp; drain and crumble. Reserve drippings; set bacon aside. Saute onion and green pepper in drippings; drain. Combine onion mixture, crumbled bacon, beans, flour and the remaining ingredients in a greased 1-quart casserole. Cover; bake at 350° for 45 minutes.
Combine bread crumbs, cheese, garlic, salt and pepper. Dip fillets in lemon juice, then coat both sides with crumb mixture. Place in shallow coated baking pan with nonstick cooking spray. Bake uncovered in oven for 10 minutes.
Combine the first 3 ingredients and simmer 20 minutes. Combine the beef, egg, bread crumbs, salt, oregano, basil and 1/2 cup prepared sauce. Form meat mixture into free standing loaf and place in shallow baking dish. Bake at 375° for 50 minutes. Pour remaining sauce over. Arrange sliced Mozzarella cheese on top. Bake 15 minutes longer.
Mix sugar and flour in top of double boiler. Mix in egg yolks and milk. Mix well and cook until thick. Add vanilla. On bottom of dish, put a small amount of custard. Cover with wafers. Top with sliced bananas. Pour custard over bananas. Makes about 3 layers, ending with custard. Top with stiff egg whites. Bake at 425° for 5 minutes (optional). Always slice bananas longways (Nana did).