HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together the flour, sugar, baking soda, baking powder and salt; mix in wheat germ. Add remaining ingredients; beat until well blended. Place in an oiled 8 x 4-inch pan. Bake at 350° for about 1 hour, or until done. Yields 1 loaf, 16 slices. Each slice contains 130 calories.
Mix sugar, eggs and Crisco. Add flour, soda, salt, cocoa, buttermilk and vanilla. Pour into three cake pans. Bake at 350° until done.
Preheat oven to 350°. Follow directions on cake mix but place in a large, deep cookie sheet. Bake 15 minutes or until done. While cake is baking, make pudding as directions say and put in refrigerator until set. When cake is cold, spread pudding on top. Beat cream cheese with can of pineapple (do not drain). Put mixture on top of pudding. Put Cool Whip on top and sprinkle with nuts. Place in refrigerator until ready to serve. The longer it sits in the refrigerator, the better.
Brown chops on both sides in large skillet. Reduce to medium-low heat. Meanwhile, blend a mixture of brown sugar, cinnamon and cloves with tomato sauce, reserved peach syrup and vinegar. Sprinkle pork chops with salt and pepper. Place a peach half on each chop. Pour sauce over all. Cover skillet and simmer approximately 30 minutes or until pork is tender. Baste occasionally with sauce.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats and chocolate chips; mix well. Drop spoonfuls onto cookie sheet and bake for 12 to 13 minutes.
Heat soup and cheese until melted. Add 1 can of milk. Saute onion and celery in butter. Add all together in casserole dish. Put in 350° oven uncovered for about 15 minutes. Then cover for the rest of the time (10 minutes).
Bottom Layer: Mix flour and margarine like you do pie crust. Sprinkle a few slivered almonds over bottom. Bake at 350° for 15 minutes.
Blend cream cheese and yogurt until smooth. Stir in remaining ingredients. Chill. Serve with fresh fruit. Makes 2 cups.
Preheat oven to 350°. Heat 1 stick butter in 7 1/2 x 11 3/4 inch dish. Mix flour, sugar and milk. Pour mixture over hot butter in dish. Rise and drain 3 pints blueberries. Spread berries evenly over surface. Top by sprinkling 1/4 to 1/2 cup sugar. Bake for about 50 minutes. Serve hot and add small scoop of vanilla ice cream.
In medium skillet melt margarine. Add onion, curry, garlic, cumin and poultry seasoning. Cook until onion is tender, reduce heat to low. With fork, stir in rice, raisins, parsley, orange juice and orange peel. Heat through.
Combine first 5 ingredients: sugar, salt, lukewarm water, eggs and dry yeast. Mix 2 minutes on low speed and set aside: flour, sugar, Crisco and water. Combine this in large mixing bowl; mix flour and Crisco like you would for a pie crust. Add sugar and water and mix 3 minutes with heavy-duty mixer at medium speed. Add yeast mixture. Mix 3 minutes. Cover and let rise in warm place until double in size. Punch dough down. Cover and refrigerate overnight. With floured hands, make round balls. Put in muffin tins. Let rise in warm place. Bake at 350°. Makes about 2 dozen.
Cook asparagus until barely tender; drain. In large pan, cook onion in butter until tender, but not brown. Stir in flour, then add milk and cook, stirring constantly, until thickened. Mix in salt, pepper, eggs and asparagus. Pour into a 2-qt. buttered casserole; top with cheese and cracker crumbs. Bake at 350 degrees until hot and bubbly.
Heat oven to 350°. Grease and flour a 9 x 13 x 2-inch pan. Melt butter and peanut butter in bowl over hot water. Add remainder of ingredients. Stir until blended. Bake 25 to 30 minutes. (I use 25 minutes.) Cool and cut into squares. Yield: about 24 squares.
Cook sausage over low heat until done and a crumbly consistency. Drain and set aside. Spread butter on bread and cut in cubes. Place cubes in a 9 x 13-inch dish. Sprinkle sausage on bread and cheese on top of sausage. Combine remaining ingredients. Beat well and pour over cheese. Chill overnight. Bake at 350° for 40 to 50 minutes until brown.
Dissolve Jell-O and sugar in hot water. Let cool. Add cranberries. Mix well. Add remaining ingredients. Place in refrigerator to jell.
Saute the onion in the oleo. Mix all ingredients together. Bake at 325° for 30 minutes.
To mashed potatoes, add Cheddar cheese; beat with a mixer. Saut onions in butter until soft. Add 1/3 of onions to potato mixture, then salt to taste. Butter a 13 x 9 baking dish. Layer noodles, then potatoes and repeat, ending with noodles. Pour remaining butter and onions over top. Cover with foil and bake at 350° until heated through.
Mix oil, dill, lemon pepper, garlic and Ranch dressing together. Stir in oyster crackers. Lay out on cookie sheet. Bake at 275° for 20 minutes.
Mix together all ingredients except the dressing. Put light layer of dressing on top. Bake at 350° for 25 minutes or until bubbly.
Combine all ingredients. Blend well. Bake in pie shell for 50 to 60 minutes at 350 degrees.
Mix all ingredients and cook over medium heat until thickened. Remove from heat. Add 1 tablespoon of oleo and 1 teaspoon of vanilla.
Boil potatoes in their skins until tender. Peel and slice thinly. Broil bacon until crisp. In skillet, heat 1/3 cup of bacon drippings. Add flour, sugar, salt, celery seed and pepper. Mix together vinegar and water. Stir and gradually add vinegar and water to bacon fat mixture. Cook until thickened. Pour mixture over potatoes. Add onion and the crumbled bacon. Stir through. Serve warm. This is Brad's mother's recipe.
Combine cabbage, then potatoes and onion. Put into a 2 or 3-quart casserole dish. On top, place the pork chops. Add salt, pepper and water. Cover. Bake until done.
Line 9 x 13-inch pan with large piece of aluminum foil. Place roast on foil; sprinkle with onion soup. Mix mushroom soup with water. Pour over roast. Place another piece of foil over top and seal edges well. Bake in preheated 325° to 350° for 1 hour per pound or until done. Remove roast to platter and gravy into gravy dish.
In a saucepan, mix together sugar and cocoa. gradually stir in milk. Heat over a medium flame and add margarine. Stirring constantly, bring to a boil. Let boil for a minute or two. Remove from heat. Stir in vanilla, peanut butter and quick oats. Drop by spoonful onto cookie sheet. Can be cooled in fridge.
Boil raisins, margarine and water for 5 minutes. In a separate bowl, combine the remaining ingredients. Add the raisin mixture to the dry ingredients and blend well. Pour into an unbaked shell and bake at 350°.
Leave skin on potatoes; boil potatoes and drain. Mash with butter and milk. Add salt and pepper to taste. Add sour cream, onions and chives. Spoon into buttered Pyrex dish (12 x 12). Cover with cheese and bake at 350° for 20 to 30 minutes.
Spread the refried beans in the bottom of a greased 1 1/2-quart casserole. Sprinkle with cheese; cover. Bake in a 350° oven for 25 minutes. Remove cover. Continue baking until cheese melts. Remove from oven. Spread sour cream over beans. Top with lettuce, tomato and onions. Serve immediately with tortilla chips. Makes about 3 1/2 cups dip.
Take aluminum foil and butter the non-shiny side. Dice 2 large potatoes onto foil. Place 2 ice cubes in potatoes. Cut up onions and peppers; salt and pepper to taste. Fold foil up on top and sides; seal completely. Repeat steps for the last 2 potatoes. Place on grill 15 to 20 minutes before meat. Cook the whole time meat is on the grill. Serves 4 to 6 people.
Preheat oven to 350°. In small bowl combine flour, cocoa, soda and salt and set aside. In large mixing bowl combine margarine, sugars and vanilla. Beat until creamy. Add eggs one at a time. Gradually beat in flour mixture. Stir in morsels, oats and nuts. Drop by spoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes for chewy cookies, 12 to 13 minutes for crisp cookies. Makes 4 dozen cookies.
Pour 1 gallon of boiling water over cucumbers. Add salt. Let pickles stand for 1 week; stir every day. Drain and add 1 gallon boiling water and alum. Let stand 24 hours. Drain and make a syrup of sugar, vinegar and pickling spices (put spices in a white cloth and tie it). Heat syrup and pour over cucumbers for three mornings. On the fourth morning, heat syrup and can cucumbers. Seal at once.
Cook squash and onion; drain and mash with a fork. Melt butter and add 1/2 package of stuffing. Add remaining ingredients to squash.
Split each wiener and fill with onions and grated cheese. Dip each tortilla in hot grease just enough to soften. Roll tortillas around wieners. Place in a casserole dish. Pour hot chili over all tortillas and sprinkle with remaining cheese and onion. Bake at 350° for 20 to 25 minutes.
Brown hamburger. Drain off fat. Add chopped onion. Saute. Add rest of ingredients. Bring to boil. Put on simmer for 1/2 hour.
Heat oven to 375°. Mix shortening, sugar, egg and vanilla thoroughly. Sift dry ingredients and add to creamed mixture alternating with sour cream. Divide dough and roll out to 1/4-inch thickness on well floured pastry board. Cut out desired shapes. Place on greased baking sheet. Sprinkle with sugar. Bake about 10 minutes or until lightly browned.
Melt butter in saucepan, add flour; season and stir until smooth. Slowly add hot milk, stirring constantly. When mixture thickens, melt grated cheese and American cheese in sauce. Put layers of sliced potatoes, onions and cheese sauce into buttered baking dish. Repeat all ingredients until gone. Bake 1 1/4 to 1 1/2 hours at 350°.
Mix all ingredients, except pie shell. Pour into unbaked pie shell and bake at 350° for 45 minutes to 1 hour.
The zucchini should be shredded coarsely and handled as little as possible to avoid making it watery.
Warm buttermilk. Combine warm water and yeast; stir until softened. Sift flour once. Measure. Add sugar, salt and soda and sift into mixing bowl. Cut in butter until mixture resembles cornmeal. Add buttermilk and yeast mixture; beat until smooth and blended. Dough will be soft, like a stiff batter. Cover with foil or plastic wrap; refrigerate 8 hours or overnight.
Arrange cauliflower in baking dish and set aside. Melt margarine in small pan. Add mushrooms and scallions and saute for 1 minute. Stir in flour, salt and pepper. Cook, stirring, until flour is absorbed. Stirring continuously, pour in milk until slightly thickened. Pour sauce over cauliflower. Sprinkle with cheese. Bake at 450° for 10 to 15 minutes or until top is lightly brown. Serves 4.
Combine all ingredients in blender, beat on low speed for 3 minutes. Pour into 9-inch pie plate. Let stand 5 minutes. Sprinkle with coconut on top. Bake at 325° for 40 to 50 minutes.
Preheat oven to 350°. Grease and flour a 9 x 13-inch cake pan or Bundt pan. Sift first 5 ingredients together in large mixing bowl. Melt Crisco in 2 cups hot water. Beat eggs in medium size bowl. Continue to beat slowly while pouring liquid slowly into eggs. Pour liquid through sieve into dry ingredients. Add vanilla. Mix until well blended. Bake for approximately 45 to 60 minutes or until toothpick comes out clean. Frost with fluffy white icing. Garnish with crushed peppermint stick (optional).
Cream together shortening and sugar until fluffy. Add eggs; beat 2 minutes at medium speed. Add mashed bananas. Beat 2 minutes. Sift together dry ingredients. Add to creamed mixture along with buttermilk and vanilla. Beat 2 minutes. Stir in nuts. Turn into 2 greased and floured 9-inch layer pans. Sprinkle 1/2 cup coconut on each layer. Bake in a moderate (375°) oven 25 to 30 minutes. Remove from pan. Cool layers, coconut side up, on rack. Place first layer coconut side down and spread on filling. Top with second layer, coconut side up. Swirl White Snow Frosting around sides and about 1 inch around top edge, leaving center unfrosted.
Stir Shortening to soften. Sift in flour, sugar, instant coffee, salt, cream of tartar, and soda. Add water and vanilla. Mix until flour is dampened then beat vigorously 2 minutes using electric mixer. Add eggs and unsweetened chocolate. Beat 1 minute longer. Pour into paper lined loaf pan.
Thicken with cornstarch. Bring to a boil. Drop in beaten eggs.
Use a 9 x 13 x 2-inch Pyrex dish. Prepare and add the following layers:
Mix graham cracker crumbs and 1 stick butter. Line pan with mixture. Mix beaten eggs, sugar and 1 stick of butter. Spread on top of crumbs. Layer bananas, pineapple and Cool Whip on top. Top with cherries and nuts.
Marinate first 6 ingredients in dressing for 2 plus hours. Bake at 325° for 1 1/2 hours.
For French toast, use cookie cutters to make toy shapes. Add mini chocolate chips to pancake batter.
Mix all ingredients (except chocolate chips); press into a cookie sheet. Melt chocolate chips and spread over the top.
Bring to boil the Karo, sugar and peanut butter. Stir until melted. Add Special K; mix quickly. Put into a 9 x 12-inch pan. Melt chocolate bits and spread over top.
After jello is jelled (makes 2 cups), beat with mixer until light and bubbly. Mix in mayonnaise. Add other ingredients. Refrigerate to set.
Mix margarine and oil; add powdered sugar and sugar. Beat until fluffy. Add eggs and vanilla. Mix flour, cream of tartar, soda, and salt. Add creamed mixture. Roll in small balls. Mash with fingers. Bake at 350° for 8 to 9 minutes.
Place 1/2 can shrimp and remaining ingredients in blender or electric mixer; blend until fluffy and smooth. Coarsely chop remaining shrimp; fold into mixture. Keep refrigerated until ready to serve with favorite crackers.
Combine flour and sugar. Heat butter, cocoa and Coke until boiling. Pour combined mixture over flour and sugar and mix thoroughly. Add eggs, buttermilk, soda, vanilla and marshmallows. Beat together; mix well. Will make a thin batter with marshmallows on top. Bake in 13 x 9 x 2-inch pan at 350° for 35 to 40 minutes.
Blanch the tomatoes, then peel, seed and coarsely chop them. Combine all ingredients except salt. Let sit about 30 minutes to allow flavors to mix. Add salt to taste and serve.
Brown beef until all pink is gone. Pork drippings. Add onions and garlic; mix thoroughly. Stir in enchilada sauce mix and taco seasoning mix. Add tomato paste, soup and jalapenos. Add water slowly; cover and simmer about 45 minutes. Beginning with a thin layer of meat sauce, alternate layers of sauce, tortillas and grated cheese in a 13 x 9 x 2-inch baking dish until all ingredients are used, ending with cheese. Bake at 325°, covered, for 45 minutes. Uncover and bake 15 minutes longer. Yield: 8 to 10 servings.
Melt peanut butter, sugar, oleo and Karo syrup; mix in Special K. Press into 9 x 13-inch pan greased with butter.
Preheat oven to 350°. In a large bowl, cream together the sugar and butter. Add eggs, cream, cinnamon, vanilla and raisins, mixing well. Pour into a 9-inch square pan 1 3/4-inch deep. Arrange bread slices flat in egg mixture and let stand for 5 minutes to soak. Turn bread over and let stand 10 minutes longer. Then push bread down so that most of it is covered. Set pan in a larger pan filled with water 1/2-inch from the top. Cover with aluminum foil. Bake for 45 to 50 minutes. Uncover pudding for the last 10 minutes to brown the top. When done, the custard should be soft, not firm.
Chill can of evaporated milk 3 to 4 hours. Dissolve Jell-O in hot water and chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into Jell-O mixture. Line bottom of 9 x 13-inch pan with half of crumbs. Pour mixture over crumbs and top with remaining crumbs. Chill several hours or overnight. Cut in squares and center each square with a maraschino cherry.
Cream sugar, butter, and cocoa, add egg, water and vanilla, mix well. Mix dry ingredients and add to cream mixture. Grease cookie sheet, drop by spoonfuls and bake at 350 degrees for about 10 minutes.
Soak beans in 6 to 8 cups water overnight or bring to boil, boil for 2 minutes, cover and remove from heat. Let stand for 2 hours. Rinse thoroughly. Put beans in fresh water (6 to 8 cups) and bring to boil. Add chopped pepper, onion, garlic and summer sausage. Reduce heat to simmer for 2 hours (add water if necessary). Add vinegar and Tabasco to taste. Serve over rice. You can also do this in crock-pot. Soak beans overnight, rinse. Add ingredients and cook on slow all day.
Mix Jell-O and pineapple together until Jell-O granules dissolve. Add cottage cheese and mix well. Fold in Cool Whip. Chill.
Slice cake and lay on bottom of a platter. Place 1 1/3 cups water in a saucepan. Bring it almost to a boil and add milk and sugar. Mix remaining 1/3 cup water with cornstarch and vanilla. Gradually add to the milk mixture, stirring constantly until mixture is thick and there are no lumps. Remove from heat; add butter. Stir in eggs, one-fourth at a time, while stirring vigorously. After all egg has been mixed in, return to heat and cook on low heat for 3 to 4 minutes or until thickened. Pour Latija on top of sponge cake and sprinkle with plenty of cinnamon. Serves 12.
Stir sugar and milk until well blended. Add butter and salt; cook over medium heat until soft ball forms when dropped in cold water. Remove from heat and add vanilla and peanut butter, stirring until it melts. Immediately beat with electric mixer about 5 minutes or until thick enough to spread. Pour into well-buttered pan, cut and serve.
Chop broccoli buds, discarding thick stems. Peel and chop onion. Mix broccoli, chopped onion, shredded cheese and bacon in large mixing bowl. Mix the least 3 ingredients in small bowl; add to broccoli mixture. Marinate in refrigerator for at least 8 hours before serving.
Puree fruit in a blender. Heat fruit puree or applesauce in a saucepan until heated through. Add spices if desired. Blend again. Cover a cookie sheet with plastic wrap. Pour the fruit puree onto cookie sheet and spread with a spatula. Bake at 150° for 8 hours.
Combine flour, sugar, soda, salt and cinnamon in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir in vanilla, butter flavoring, pineapple, pecans and bananas. Spoon into three (9-inch) round greased and floured cake pans. Check with toothpick until it comes out clean. Cool in pans for 10 minutes. Remove from pans and cool. Bake at 350° for 25 to 30 minutes. Frost with cream cheese frosting.
Pop the corn; remove unpopped kernels and set aside. Cook remaining ingredients over low heat to 240° or soft ball stage (2 minute boil). Remove from heat, then add 1/2 teaspoon baking soda. Pour over popped corn, mixing well. Put in 2 large dripper pans (I use 2 cookie sheets); put in 200° oven for 45 minutes. Remove onto waxed paper and cool.
In large skillet, heat oil. Add chicken; stir until no longer pink. Add vegetables; stir-fry until vegetables are just tender-crisp. Stir in rest of ingredients. Add to spaghetti; toss to mix. Add a salad and dessert to make a complete meal. Serves 4.
Fry bacon until crisp. Remove bacon and drain. Cook and stir onion in bacon drippings until tender. Stir in remaining ingredients and simmer for 15 minutes.
Put water and bouillon cube in a 4-quart Dutch oven; bring to a boil over high heat. Stir in rice. When liquid boils again, stir in all remaining ingredients, except the tomatoes. Return mixture to a boil; reduce heat to low. Cover and simmer 35 minutes or until rice is tender and most of liquid is absorbed. Turn off heat. Add tomatoes and stir gently. Let stand covered for 5 minutes.
Bring to boil the pineapple juice, sugar, vinegar, egg and flour. Cool. Mix together Cool Whip, crushed peanuts and apples with above. I use the extra creamy Cool Whip. You can also sprinkle peanuts on top.
Mix. May chill overnight. Form into small balls. Flatten with glass that has been dipped in sugar each time. Bake at 350° for 12 minutes. Makes 100 to 120 cookies.
In large mixing bowl, blend cream cheese and powdered sugar. Add the sour cream, vanilla and almond extract. In a small bowl, whip the heavy cream until stiff. Add the vanilla and sugar. Fold the whipped cream into the cream cheese mixture. Add the cake cubes and coat well. Thickly slice peaches; add the sugar and mix well. Layer into a trifle bowl, starting with a layer of peaches, then cake cream mixture. Continue layering, ending with peaches. Cover with plastic wrap and chill.
Grease a 13 x 9-inch baking dish. Cook meat and onion. Drain off excess grease. Add cumin, garlic, chili powder, salt, pepper and water. Simmer for about 10 minutes until most of the liquid has evaporated. Pour 1/2 taco sauce in bottom of baking dish. Cut 6 tortillas in strips and put in bottom of dish. Pour 1/2 cup sauce evenly over tortillas. Spoon in meat mixture and top with sour cream. Sprinkle with 1/2 of the cheese. Arrange last 6 tortillas over cheese. Spread rest of the sauce over the tortillas. Top with rest of cheese. Cover with foil and bake for 40 minutes at 375°. Remove foil and continue baking for 5 more minutes. Serves 8 to 10.
In food processor, grind raisins and orange rind. Mix with buttermilk. In separate bowl, combine flour, baking soda, shortening and salt. Combine dry ingredients with fruit and milk mixture and beat 1 1/2 minutes with electric mixer. Add eggs and beat another 1 1/2 minutes. Pour into large greased pan and bake at 300° for 1 hour or until tester comes out clean.
Mix sugar, butter, peanut butter and Rice Krispies and form into 1-inch balls. Melt chips and paraffin. Dip balls into chocolate. Let stand until firm.
Mix in a bowl the nuts, chocolate chips and butter. Set aside. In a pan mix evaporated milk, sugar and marshmallows. Bring to a boil for 6 minutes, stirring constantly. Pour into chocolate mix until chocolate melts or dissolves. Put into shallow buttered and greased pan. Let set in refrigerator until cool.
Slice cucumbers in half, lengthwise. Scoop out seed and discard. Grind cucumbers and onion in food grinder and drain. Stir in vinegar, sugar, salt and dill weed. Chill for 8 hours or overnight.
Cook noodles as directed and drain. Cook meat until done and drain. Mix noodles, meat, soup, corn and sour cream together. Put in baking dish and bake at 450° until heated through.
Mix ingredients and pour into mold or 9-inch square cake pan to be cut into squares. Freeze.
Chop pecans very fine. Butter a 13 x 9-inch Pyrex dish and spread the pecans evenly. Melt margarine sticks; add brown sugar. Dissolve and stir constantly while boiling. Boil for 7 minutes. Quickly spread over nuts. Break up Hershey's bars in small pieces; place on top of sugar mixture and spread evenly. Cut or break in small pieces.
Make in a trifle bowl. Looks great! Prepare white cake mix and bake. Prepare cake in a round cake pan. Slice cake in half. Place one half in bowl. Place 1/2 can crushed pineapple over cake. Sprinkle instant vanilla pudding (dry) over pineapple. Slice 1 1/2 bananas, place on top of pudding. Place 1/2 pint of strawberries over bananas. Place 1/2 container of Cool Whip and sprinkle nuts. Repeat this process.
Heat oven to 325°. Cut bread diagonally into 1-inch slices. Mix remaining ingredients; spread on slices. Reassemble half loaf and wrap securely in heavy-duty aluminum foil. Bake 25 minutes. Makes about 12 slices.
Brown ground beef and onions in a deep pan. Add remaining ingredients and cook for at least 1 hour.
Multiply quantities of ingredients to make the total amount needed. Have all juices chilled thoroughly. Mix ingredients together in punch bowl.
Cut potatoes into halves. Cook with onion in 2 cups boiling water until tender; let stand. Mash potatoes. Add sausage, spices, sharp cheeses and remaining boiling water. Simmer 10 minutes. Sprinkle with Parmesan just before serving.
Wash and thoroughly dry prawns. Season the prawns with salt and pepper. To the melted butter in a baking pan, add the garlic, parsley and prawns. Bake in a 350° oven until heated through, approximately 20 minutes.
Mix ingredients and roll into balls. Then roll balls in mixture of cinnamon and sugar. Bake at 350° for 8 to 10 minutes.
Mix together and pour into a chocolate graham cracker crust. Use a plain Hershey bar to top with chocolate shavings. Refrigerate and serve. This makes 2 pies.