HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the butter and brown sugar. Add the egg, buttermilk, soda, salt and vanilla. Fold in the flour. Add the rhubarb and nuts. Pour into a greased 9 x 9-inch square pan.
Sift together the flour, baking soda, salt and sugar. Add the caraway. Add in the butter or margarine, buttermilk and raisins. Mix. turn onto floured board. Knead 1 minute. Lightly butter a 10-inch skillet with flour or sugar (prevents sticking). Bake at 350° for 1 hour. You may top with milk, butter or egg white while baking.
Dice cooked potatoes; chop eggs, reserving 1 to 2 yolks. Add pickles, ground mustard, white pepper and salt. Add mayonnaise to desired consistency. Sieve egg yolks on top of salad. Top with paprika.
Brown and season ground beef and diced onion. Add mushroom soup and soy or Worcestershire sauce. Place in a greased 1-quart casserole dish. Place potato rounds on top of ground beef mixture. Bake 20 to 25 minutes in 375° oven. Serves 4.
Cream butter, margarine and sugar in electric mixer bowl. Add egg yolk, almond paste and extract; beat well. Add flour and beat just until blended. Do not overbeat. Smooth with a spatula into an ungreased 12 x 8 x 2-inch ovenproof baking dish. Beat egg white until foamy and brush over surface of dough. Scatter almonds over top. Bake at 350° (325° for glass) for 40 minutes, until cake tests done. Cool and cut into 24 bars. Enjoy.
Chill dough 3 hours. Roll and cut. Decorate. Bake at 375° for 8 to 10 minutes.
Dissolve yeast in warm water in a large mixing bowl. Scald milk, then cool to lukewarm. Add milk, sugar, salt, oregano leaves, egg, oil and 2 cups of the flour to the yeast. Beat on high speed with electric mixer for 3 minutes. Beat longer if beating by hand. Stir in remaining flour. Set in warm place free from draft and let rise to double in bulk, about 1 hour.
In a medium saucepan, stir together chicken broth and peppers. Bring to boiling; reduce heat. Cover and simmer until the vegetables are tender. Do not drain. In a mixing bowl, gradually stir the milk into the flour until smooth. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in canned mushrooms, chicken or turkey, pimento, water, Worcestershire sauce and pepper. Heat through.
Steam or boil potatoes whole, 45 minutes or until done. Split, add butter and cheeses; salt and pepper. Bake for 10 minutes in 400° oven.
Boil chicken breasts until done; also season chicken while cooking with Lawry's seasoning salt, garlic salt and black pepper. After chicken is cooked, let cool and debone and chop chicken into fine pieces. Heat cream of chicken and add green chiles. Add small amount of water, approximately 1/2 can (small can). Place chicken on tortilla close to edge; spoon chicken and chili sauce onto chicken and roll. Place on cookie sheet. After all are placed on pan, spread remaining sauce on top of tortillas and sprinkle mixture of cheeses on top. Place in 350° oven for approximately 15 minutes or until cheese is melted.
Prepare food to be fried. Dry food before dipping in batter. Heat fat or oil to 375°. Beat ingredients for batter until smooth. Coat prepared food with flour. With tongs or fork, dip food into batter, allowing excess batter to drop into bowl. Fry in hot oil until golden brown.
Beat for 2 minutes, lemon gelatin, 3/4 cup cold water and 4 eggs. Add and beat for 1 minute, lemon cake mix and vegetable oil. Bake in 9 x 11-inch Pyrex cake pan at 350° for 40 minutes. Remove from the oven and after a couple of minutes, prick with a large fork and spoon the following over: sugar and lemon juice.
Melt butter in saucepan over low heat. Stir in flour, salt and pepper. Mix until smooth, stirring constantly. Add Pet milk, and cook over medium heat, until sauce is thickened. Add Cheddar and Parmesan cheeses. Stir until melted.
Stir together the chocolate, marshmallows and milk; melt in microwave. Mix with the vanilla and Cool Whip. Line a 9 x 13-inch pan with graham cracker crumbs. Pour mixture over; sprinkle with slivered almonds.
Crush entire box of Oreos (your "dirt") in blender or food processor. Combine softened cream cheese and softened butter with confectioners sugar. Mix pudding with milk until it thickens. Fold cream cheese mixture into pudding and add whipped topping. Put 1/3 "dirt" into an 8-inch flower pot (you may have to cover holes in bottom of pot first). Mix 1/3 "dirt" with pudding mixture and pour into pot. Place 4 gummy worms into mixture. Spread remaining 1/3 dirt on top and place 2 worms into mixture, leaving their heads showing. Place silk flowers into pot. Place pot in middle of table as centerpiece and convince your guests that is is okay to eat the centerpiece.
Mix corn, onion and green pepper. Place half of mixture in bottom of 1-quart buttered casserole dish. Sprinkle half of crumbs over the corn. Add rest of corn mixture and rest of cracker crumbs. Mix salt, pepper and milk; pour over corn. Dab butter on the top. Bake at 350° for 30 minutes.
Slice squash into a 9 x 13-inch casserole dish. Sprinkle with salt and pepper. Beat egg with mayonnaise, sugar and pimentos. Stir in chopped onion and bell pepper, then pour the mixture over the squash. Cover; bake at 400° for 1 hour. Uncover; sprinkle with cheese and Ritz cracker crumbs. Return to oven until brown.
Remove rolls from pan and slice in half. Return bottom of rolls to pan. Layer ham on top of rolls. Cover with cheddar and mozzarella cheese. Replace top layer of rolls. Press down slightly. Cut into 12 servings. Melt margarine and add onion, mustard, poppy seed and worcestershire sauce, and mix well. Pour over top of rolls, spread all over, being sure all rolls have sauce on them. Let set until topping is dry. Bake at 350 degrees for 12-15 minutes.
Mix cream cheese, sugar and cool whip. Put into bottom of pie crust. Spread pineapple over mixture, add sliced bananas, sprinkle pecans over all and top with cherries. Chill and serve.
Prepare each tortilla by frying it in the hot oil in a frying pan over medium/high heat. Fry each side of the tortilla for about 1 minute until crispy. Drain the tortillas on paper towels. Combine the cinnamon and sugar in a small bowl. Sprinkle half of the cinnamon mixture over both sides of the fried tortillas, coating evenly. Not all of the sugar mixture will stick to the tortillas. Combine the other half of the cinnamon mixture with the cornflake crumbs in another small bowl. Pour the cornflake mixture into a wide, shallow bowl or onto a plate. Place a large scoop of ice cream in the cornflake crumbs, and with your hands roll the ice cream around until the entire surface is evenly coated with cornflake crumbs. You should not be able to see the ice cream. Place the ice cream scoop on the center of the cinnamon/sugar coated tortilla.
Saute meat and onion. Add taco seasoning; mix well. Add remaining ingredients; simmer for 30 minutes. (I don't add the optional peppers, because it is already hot enough for my family.) Serve with corn chips, crackers or corn bread. This makes a big pot full.
Cook rice in salted water until soft. Drain and cool. Add sugar, marshmallows, pineapple and apples. Cool 1 hour. Fold in whipped cream.
Saute steak until done, then pepper, carrots and onion. Add rice and enough soy sauce to make rice brown. Stir.
You will need a flan pan, 11 1/4 x 8 x 1-inches, with a removable fluted rim.
In large bowl, combine icing mix, corn syrup, vanilla and water. Beat at high speed until stiff peaks form (approximately 5 minutes). At low speed of mixer, mix in confectioners sugar. Stir in nuts. Drip by teaspoon onto waxed paper. Let dry on top (approximately 10 hours), then turn so it can dry on other side. Place a half pecan on top.
Combine first 6 ingredients in large bowl. In small saucepan, cook over medium heat the vinegar, water and cornstarch until thickened. Pour over potato mixture and mix well. Serve hot or cold.
Cook egg yolks, sugar, vinegar, pineapple juice, butter and salt until thick, stirring constantly. Cool. Fold in whipped cream, drained fruit and marshmallows. Chill 24 hours.
Mix all together, but do not overbeat. Lightly brown on one side (until bubbles show over all the top), then turn only once. Makes 15 to 20 pancakes.
Drain salmon; remove and discard bones and skin. Mash salmon; add remaining ingredients, except sour cream. Mix well; fold in sour cream. Chill for at least one hour. Makes 2 cups. Serve with chips or crackers.
Drain peaches. Add remaining ingredients to peach syrup and boil 2 to 4 minutes. Pour at once over peach halves. Let stand overnight. Drain well and serve.
Blend until creamy the butter, sugar and egg. Beat in cream cheese, buttermilk or yogurt and vanilla. Add flour, baking soda, baking powder and salt. Beat well. Roll into slight 1-inch balls. Place on ungreased cookie sheet 2 to 3-inches apart. Using fork dipped in flour, press onto cookie and flaten slightly. Sprinkle with colored sugars or a cinnamon-sugar mixture. Bake at 350° for 12 to 15 minutes or until set. Do not brown! Yields 60 (2-inch) cookies.
Combine all ingredients. Cover with water and bring to a boil for ten minutes. Turn down to simmer for 2 hours.
In a large skillet, saute the scallion, garlic and chicken in the oil until the pink is gone from the chicken. Add the mushrooms, wine, herbs and seasonings. Cook until the liquid is reduced.
Cut meat into 2 x 2-inch pieces; add all ingredients. Mix well in large covered airtight bowl. Stir and refrigerate couple of days. After it's been in refrigerator 1 day, mix with hand in plastic glove. Next day, mix again; let set in fridge for couple hours more, then fry a few pieces and taste. Add more salt, if needed. Freeze in small Baggies according to family size. Most delicious with eggs for breakfast or with fried potatoes. Enjoy.
Combine juice, lemonade, pineapple juice, and pineapple. Add Ginger Ale and ice.
Cooking Time: 45 minutes or until potatoes are tender. Temperature: 350°.
Cut foil 12 x 12-inches square for each serving. Place carrots and potato in center. Cover with meat and onion. Season and dot with butter. Fold foil securely and bake at 400° for 1 hour. Just about any meat may be used for this dinner including pork chops, small steaks, hamburger patty, ham or smoked sausage. Very delicious.
Brown meat. Drain. Add taco seasoning and water. Simmer 5 to 10 minutes. Prepare rice according to package directions. Melt Velveeta. Add to Ro-Tel tomatoes. Mix well. Combine meat, rice and cheese dip. Pour into 9 x 13-inch pan. Top casserole with Doritos chips and bake in 400° oven for 15 minutes or until bubbly. Garnish with ring of lettuce, tomatoes and onions outside dish.
In large bowl, combine cake mix, oil and egg. Beat until crumbly. Stir in peanuts. Reserve 1 1/2 cups and set aside. Press remaining mixture on bottom of greased 9 x 13-inch pan. In medium bowl, beat milk and peanut butter. Spread over crust. Sprinkle with reserved cake mix. Bake at 350° for 25 to 30 minutes. Cool. Cut into bars.
Melt butter on cookie sheet at 325°. Beat egg whites stiff. Add sugar to whites; beat. Add pecans to egg white mixture and stir. Spread pecans on cookie sheet. Stir every 10 minutes to separate nuts. Bake 30 minutes. Remove and sprinkle with salt. Cool and store airtight.
Combine all ingredients and mix together well. Shape into small links and barbecue. They are excellent when stuffed in pita pocket bread, and you can add lettuce, tomatoes, or whatever you prefer.
Scrub mussels and beard them. Heat oil in large, deep pan. Fry onions, garlic and ginger slowly until onions are golden. Add chillies, turmeric and coriander. Stir carefully for a few minutes. Add salt and water and simmer covered for 5 minutes. Add mussels, cover and steam until mussels open. Remove from heat and add fresh coriander. Add lemon juice and salt to taste. Spoon liquid mixture into mussel shells and serve.
Brown meat and onion in oil; drain well. Add water, barbecue sauce, tomato paste, chili seasoning, cumin and garlic. Cover and simmer 1 hour or until meat is tender. Stir in beans, green peppers and rice. Cook 15 minutes longer or until rice is done.
Combine corn and water in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer 7 to 8 minutes or just until corn is tender; drain. Add butter, mustard, salt, pepper and hot sauce to corn. Blend well. Cook over medium heat until thoroughly heated. Stir in cheese; serve immediately. Yields 4 servings.
Tear lettuce into pieces and place in large bowl. Add green onions, cucumber, tomatoes, green pepper, radishes, parsley, cheese and olives.
In a crock-pot put Lipton soup, mushroom soup and 1 can of water. Stir and turn on high. Take a mixture of seasoned flour and self-rising flour. Coat steak. Brown steak in a small amount of margarine. Don't cook until done. After steak is browned, put in crock-pot with gravy. Cook on low approximately 3 hours or until steak is done.
Cream shortening and sugar. Add egg yolks which have been beaten. Add baking powder to graham crackers; add vanilla to milk. Add graham crackers and milk alternately. Beat egg whites and fold in mixture and fold in nuts. Bake 15 to 20 minutes at 400°.
Melt oleo; mix with spices thoroughly. Brush mixture on bread slices with pastry brush. Cut bread into squares. Place buttered side up on cookie sheet. Bake at 200° for 4 hours. Makes great croutons for soups and salads. Keep in airtight container.
Combine all ingredients in large bowl. Beat thoroughly and pour into 2 greased and floured 9-inch pans or 1 (13 x 9-inch) pan. Spraying with Pam works well too. Bake at 350° for 1 hour.
Cook broccoli as directed; drain well. Stir cheese which has been cut into squares and margarine into broccoli. When cheese and butter have melted, put into greased casserole dish. Make a topping of crushed Ritz crackers and butter. Bake 20 minutes at 350°.
Mix first 4 ingredients. Layer in order given on large serving plate. Cover and chill overnight. When ready to serve, arrange tortilla chips around the dip.
Combine first 7 ingredients in 9 x 13-inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour. Bake in 450° oven until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges and serve with French bread. Serves 2 to 4.
Cook water and sugar until it threads, about 8 minutes. Beat egg whites until stiff. Add 2 tablespoons sugar to egg whites. Pour cooked mixture over egg whites and beat. Add 1 teaspoon vanilla. Use 2 packages of frozen coconut if fresh coconut is not available. One large can drained crushed pineapple may be substituted for the coconut if you want pineapple frosting.
Drain pineapple and cook rice. Add to sugar and let sit for one hour. Whip the cream until slightly thickened. Fold into pineapple mixture until well blended. Chill and serve.
Melt butter. Add flour. Make a smooth paste; stir constantly over fire until a rich brown, being careful not to burn. Add water, tomatoes and okra (chopped fine). Cook slowly for 1 hour. Add crab, oysters, shrimp (picked and deveined) and fish (minus bones and skin). Cook for 15 minutes. Add seasonings. Soup should be thick.
Mix first 4 ingredients and pour into graham cracker crust. Chill. Before serving, cover with Cool Whip and sprinkle nuts on top.
Add jello to hot water and sugar until dissolved, then add frozen juices with the water called for on cans. Add pineapple juice. Pour in gallon jugs and place in freezer. Shake every hour, until frozen. Allow 6 hours to thaw prior to serving so that it will still be slushy. Yields 2 1/2 gallons.
Drain oysters, reserving 1/4 cup liquor. Combine crumbs and butter. Spread a third of crumbs in 8x1 1/2 round pan. Cover with half the oysters. Sprinkle with pepper. Using another third of the crumbs, spread a second layer; cover with remaining oysters. Sprinkle with pepper. Combine cream, reserved oyster liquor, salt and Worcestershire sauce. Pour over oysters. Top with remaining crumbs. Bake in moderate oven (350) about 40 minutes or until done. Makes 4 servings.
Mix first 4 ingredients. Add the remaining ingredients and chill at least 4 hours. Serve with tortilla chips.
Using electric mixer, beat cake mix and egg yolks; add buttermilk. Add vanilla, coconut and pecans. Fold in beaten egg whites. Pour into three 8 or 9-inch cake pans (greased) and bake at 350° for 45 minutes. Cool for frosting. Use Cream Cheese Frosting. Makes 1 cheese cake. Preparation time: 10 minutes.
Sift together the flour, soda and salt. Combine the butter and sugar and cream well. Add egg and vanilla; beat well. Add dry ingredients; mix until combined. Stir in Rice Krispies, chocolate morsels and raisins. Drop by level tablespoonful onto lightly greased baking sheets. Bake at 350° for 12 minutes or until lightly browned. Cool on wire rack.
Stir ingredients together. Old tennis or racketball rackets make wonderful bubbles. Kitchen utensils with holes are also fun to experiment with, such as slotted spoons, strainers and beaters. This is a great party activity!
In a medium pan over low heat, melt butter and add sugar, cocoa and milk, stirring constantly. Stir a small amount of hot mixture into eggs, then add eggs to mixture in pan. Remove from heat. Add vanilla and pour into pie shell. Sprinkle nuts on top and bake at 325° for 40 to 50 minutes until knife inserted comes out clean.
Cook cornbread and crumble real fine. Drain corn. Mix all ingredients together and put in refrigerator overnight.
Boil water and sugar for 3 minutes. Add the next 4 ingredients. Mix well and freeze. Serve slightly thawed.
Snap ends off beans and break into 1/2-inch lengths. If very young, leave whole. Wash and place in pan. Sprinkle onion, garlic, salt and pepper over beans. Add water. Cover tightly and cook on high until steaming; reduce heat and cook about 20 minutes until beans are crisp-tender. Pour off excess liquid. Sprinkle sunflower seeds and oregano over beans. Mix lightly.
In saucepan, heat oil; add celery and onions. Cook until tender. In bowl, combine soup and milk. Add remaining ingredients. Mix all ingredients together. Pour into 10 x 6-inch baking dish. Sprinkle with paprika. Bake at 350° for 30 minutes. Makes 8 servings.
Place carrots, raisins, sugar, water and margarine in saucepan and bring to simmer over medium heat. Continue to simmer for 5 minutes. Remove from heat and cool.
Mix well the ham, hamburger, egg, tomato juice, milk, oats and horseradish and shape into loaf. Bake in moderate oven about 1 1/2 hours. Baste with a mixture of brown sugar, vinegar, ground cloves and pineapple juice.
Peel and slice apples. Place in the bottom of 9 x 13-inch baking dish sprayed with Pam. Sift together the flour, sugar, baking powder and salt. Break egg into flour mixture; mix with fork until crumbly. Sprinkle mixture over apples. Melt 1/3 cup butter; cool to warm. Drizzle over apples and topping. Sprinkle with cinnamon and nutmeg. Bake at 350° for 40 to 50 minutes.
Mix by hand, cake mix, oil, water and eggs. Add nuts or morsels. Drop by teaspoon on an ungreased cookie sheet. Bake at 350° for 10 minutes.
Reserve syrup from pineapple and add enough water to make 1 1/2 cups liquid. Pour in saucepan and bring to a boil. Remove from heat, add jello and stir until dissolved. Add orange sherbet and stir until melted. Chill until mixture is consistency of unbeaten egg whites, about 20 minutes. Fold in oranges and pineapple. You can put oranges on top if you like.
Mix sugar and flour; beat eggs slightly. Add cream-style corn and drained corn to sugar, flour and eggs. Pour into casserole dish. Bake at 350° until brown.
Sift flour and 1 cup sugar 4 times. Beat egg whites until frothy, then add cream of tartar and salt. Beat until stiff. Fold in 1 cup sugar. Fold in flour and sugar mixture. Add extracts. Bake in tube pan (fit bottom of angel food cake pan with brown paper), in 325° oven for 1 hour.
Preheat oven to 325°. Grease two 8 1/2 x 4 1/2-inch loaf pans. In large bowl, mix flour, sugar, walnuts, baking powder, baking soda, cinnamon and salt. In medium bowl, beat eggs slightly. Stir in salad oil, zucchini and vanilla. Stir liquid mixture into flour mixture just until flour is moistened. Spread evenly in loaf pans. Bake for 1 hour. Makes 2 loaves.
In a large bowl cream together butter and sugar. Add eggs. Beat until light and fluffy. Add almond extract. Stir in flour and baking powder. Mix until smooth. Turn the batter in a buttered 13 x 9-inch pan. Spoon the pie filling onto the cake in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 45 to 50 minutes or until golden and cake tests done.
Mix crackers and 1 stick oleo. Press in bottom of casserole dish and freeze for 15 minutes. Mix sugar, 1 stick oleo and egg together for 10 minutes, then smooth over crust. Top with bananas. Over bananas, put drained pineapple, then top with Cool Whip and sprinkle with chopped pecans.
Mix mayonnaise, lemon and onion; add 2 cups of frozen peas and Swiss or Cheddar cheese strips, salt and pepper. Chill for 24 hours. Serve mixed with 2 cups torn lettuce and 8 slices bacon, crumbled. Next day leftovers taste even better. Serves 6.
Microwave potatoes until soft. Cut in half lengthwise. Spoon out (leaving skin intact) middle; place in a mixing bowl. Add purple onions, chopped green pepper, salt and pepper, egg, butter, milk and cheese. Spoon mixture back into potato skin. Sprinkle with parsley and paprika, if desired. Place in refrigerator until ready to serve. Microwave for approximately 3 to 4 minutes (or until warm). Serve with sliced ham and steamed broccoli.
Mix flour, sugar, and baking powder. Add milk. Melt oleo in a 11 x 9-inch pan. Sprinkle cinnamon or nutmeg over oleo if desired. Pour batter evenly over oleo then the add fruit with juice. Bake at 375° for 45 minutes or until light brown.
Bring water to boil with butter. Add flour all at once, stirring well until mixture leaves the side of saucepan. Remove from heat and add well beaten eggs. Stir until smooth and thick. Stir in shrimp and cheese. Drop by small spoonfuls into shallow hot fat. Brown on both sides.
Drain juices off of pineapple, oranges and cherries, saving the juice in 2-quart saucepan. Mix eggs, salt, sugar and flour with the juice. Cook until it thickens and turns a little clear. Set aside.
Blend sugar, oil and eggs. Sift together flour, baking soda, cinnamon and salt. Stir into egg mixture. Fold in apples, nuts or raisins. Grease pan lightly. Don't flour. Bake at 350° for 1 hour at least.
Bronw meat and onion. Drain off grease. Add other ingredients and simmer. Serve on hamburger buns.
Combine corn, egg, milk, salt and pepper. Break up some crackers and fold into corn mixture. Put into casserole dish. Crumble some crackers over the top and put a few pats of butter on the top. Bake 30 to 40 minutes at 350°.
In blender, grind oatmeal to fine powder. Cream butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and baking soda. Add chips, candy and nuts. Roll into ball and place 2 inches apart on cookie sheet. Bake at 375° for 5 to 6 minutes. Makes approximately 112 cookies.
Cook carrots until tender. Drain. Combine carrots, green pepper and onion in a bowl. Combine remaining ingredients. Pour over vegetables. Refrigerate overnight. They get better with age!
Melt stick of margarine in baking dish and mix the first 4 ingredients together in a 13 x 9 x 2-inch baking dish, then sprinkle dry muffin mix over the top. Bake at 350° for 35 to 40 minutes.
Brown the Portuguese sausage and ham hock with the onion and garlic. Add the stewed tomatoes, tomato sauce and water to cover. Simmer until ham hock is tender. Add carrots and the 2 kinds of beans. Salt and pepper to taste. Add to dashes of Worcestershire sauce. Add cabbage about 5 minutes before serving.
Cook macaroni in quart of water and 1 1/8 teaspoon salt. Mix with cooked macaroni, relish, cheese, pimiento, celery and eggs. Mix together remaining salt, mayonnaise and dressing, mixing thoroughly with macaroni. Serves 20.
Cook macaroni; drain and chill. Stir in salad dressing, which you have blended with sour cream and seasonings. Gently stir in remaining ingredients. Chill thoroughly. Makes large dish.