HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add eggs and beat until fluffy. Make a paste of vinegar and cocoa; add to mixture. Sift salt and soda with flour. Add to mixture alternately with buttermilk. Blend well and add vanilla and coloring. Mix well. Pour into 3 (8-inch) greased cake pans. Bake in 350° oven for about 30 minutes. Use Red Velvet Cake Icing.
Cook brown rice in water as directed on package. Meanwhile, saute onion, sweet red pepper and jalapeno peppers in olive oil until softened but not browned, about 2 to 3 minutes. Add corn, chopped tomato and black beans with liquid from can. Sprinkle with chili powder and balsamic vinegar and stir well. Simmer, covered, 15 minutes. Keep warm until rice is ready.
Combine all ingredients, mixing well. Place in a greased 13 x 9-inch pan. Bake at 350° for 30 minutes. Cool in pan. Cut in triangles. Freezes well.
Cream together sugar and shortening. Add eggs. Mix well. Add vanilla, salt and cocoa and mix. In separate bowl, mix flour and baking powder. Add dry ingredients and water, a little at a time, to the first bowl and mix. Mix in the sauerkraut. Bake in a greased 9 x 13 cake pan for 35 to 45 minutes at 350°. Use your favorite cream cheese frosting.
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Mix well. Refrigerate for 1/2 hour. Roll into balls and place 2 inches apart on a cookie sheet and bake at 375° for 9 to 10 minutes.
Mix cheeses; fold in onion, green peppers and beef. Bake at 350° for 40 minutes.
Oil 9-inch square pan. Preheat oven to 350°. Melt margarine and chocolate in saucepan. Remove from heat and add all the ingredients, except the eggs. Mix and blend thoroughly. Then add eggs and beat well. Pour into prepared pan and bake 30 minutes or until crusty. Cool in pan; cut before completely cool.
Mix all ingredients well. Pour 1/3 cup fresh squeezed carrot juice over all as needed to moisten.
In saucepan, add margarine, onions and celery; saute. Add water, ketchup, brown sugar, vinegar, Worcestershire sauce, dry mustard, lemon juice, salt and pepper. Simmer 15 minutes. You can leave franks whole or cut in bite size pieces. Place franks in casserole dish; add sauce. Bake at 350° for 30 minutes. Great as an appetizer or main meat.
Melt 6 tablespoons of margarine in a two-quart Pyrex dish at 375°. Add potatoes. Turn once in butter. Mix next four ingredients and sprinkle over potatoes. Drizzle with about 2 tablespoons melted margarine and bake at 375° for about 45 minutes until potatoes are tender and top is crisp.
Combine all ingredients and mix well. Pour into greased Bundt cake pan. Bake 55 minutes at 350°.
In large saucepan or Dutch oven, soak beans overnight in 6 cups of water (or bring to boil 2 minutes and let stand covered 1 hour). Add remaining 4 cups of water, the ham hock, bay leaf and pepper. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours or until beans are almost tender. Stir in remaining ingredients, cover, cook 20 to 30 minutes more until beans are tender. Discard bay leaf. Cut meat from bones and return to soup.
Mix mushroom soup and milk in saucepan., Add cheese with onions. Drain tuna and mix with the rest. Boil noodles and drain. Mix together.
Boil the diced chicken in a large pot, 3/4 filled with water. Put 2 dashes of Mrs. Dash or any herbs if you have and 1/2 tablespoon of soy sauce. Drain the chicken and put aside the broth.
Blend cheese and mayonnaise with sugar. Add fruit, nuts and cream (whipped). Pour into 8 1/2 x 4 1/2-inch loaf pan. Freeze for 6 hours or overnight. Let stand for 15 minutes at room temperature before removing from pan. Slice and serve on lettuce. Serves 8 to 10.
Boil chicken with a little onion and bell pepper. Save juice and add spaghetti or noodles and boil noodles or spaghetti until tender.
Dice chicken nuggets and cooked sausage. Boil one cup of rice and drain. Put drained rice and soy sauce in wok or saute pan. Add chicken and sausage pieces. Add onion powder and Mrs. Dash spice to taste. Mix thoroughly, being careful not to burn rice. Makes 2 to 4 servings.
Combine chocolate morsels and condensed milk in a heavy saucepan. Cook over low heat until chocolate melts, stirring constantly. Remove from heat and stir in vanilla. Spread chocolate mixture in a lightly greased 8 inch square pan. Sprinkle with pecans.
Preheat oven to 350°. In large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and margarine in pan and heat until warm. Add to dry ingredients and beat 2 minutes. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat at high speed 2 minutes. Stir in enough flour to make a soft dough. Knead 8 minutes. Place in greased bowl; turn to grease top. Cover; let rise in warm place about 1 hour. Add nuts and seed. Punch down; turn and knead in nuts and seed. Divide in half; roll 24-inches long each. Twist together and join ends to form a ring. Place on baking sheet. Brush with margarine and tuck raw eggs into twist. Cover. Rise 1 hour. Bake 30 minutes.
Combine rice mix, seasonings from packet, soup mix and celery in 4-quart casserole. Arrange chicken over top of rice mix. Cook, covered, on Full power in microwave for 21 to 26 minutes or until chicken is done and rice is tender.
Drain pineapple and oranges. Keep liquid. Mix bananas and marshmallows with half of fruit juices. Mix rest of juices with pudding mix. Combine fruit, marshmallows and nuts. Pour mix over fruit and nuts. Chill. Top with Cool Whip.
Saute onion in butter. Blend in flour and seasonings. Gradually add milk. Cook until thickened. Add chicken, cheese and broccoli. Pour into an 11 x 7-inch baking dish. Separate dough into 1 large and 2 small rectangles. Press perforations together. Cut into 12 strips and place on casserole in lattice form. Brush with butter. Bake at 350° for 35 minutes.
Mix in large bowl the oatmeal, vanilla and pecans. Bring to a boil in large saucepan the sugar, cocoa, milk and margarine. Pour second mixture over first; stir thoroughly and drop by teaspoonful on waxed paper. Cookies are ready to eat when cool.
Combine flour (I use self rising, don't use baking soda and salt), baking soda and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels. Drop dough by rounded tablespoon onto ungreased baking sheets.
Keep popcorn warm. Mix seasonings together and toss with popcorn. Add cheese and mix thoroughly. Makes 2 quarts.
Place 1/2 cup miniature marshmallows on a tray or in a shallow pan. Freeze until firm. Place semi-sweet chocolate and butter in large bowl. Set aside. In heavy saucepan, combine sugar, 1 cup miniature marshmallows and evaporated milk. Bring to a boil over medium heat, then boil 5 minutes, stirring constantly. Pour over chocolate mixture. Stir until well blended and mixture begins to thicken. Add walnuts, vanilla and frozen marshmallows. Pour into a lightly greased 8-inch square pan. Chill until firm. Cut into squares. Store, covered, in a cool place. Makes 2 pounds.
Brown meat with onion. Mix all ingredients into large casserole and bake 1 hour at 350°. Take out and sprinkle with 1 can of chow mein noodles. Return to oven for 1/2 hour.
Shell nuts. Peel and dice apples. Simmer apples until soft. Mix together apples, currants, nuts, salt, pepper and crumbled bread. Stuff birds. Brush with butter and wrap in foil or cook in cooking bags. Bake at 350° for 2 hours.
Mix all ingredients and pour in unbaked shell.	Bake at 350° for 40 to 45 minutes. Cool before serving.
Microwave: In a 2-quart glass bowl, melt bark on 50% power for 5 to 6 minutes, stirring every 2 to 3 minutes. Add cocoa and mix well. Stir in nuts. Dip out on wax paper using 1 teaspoon dips. Let cool until firm. Store in covered container.
Sift together flour, salt and baking powder. Stir the shortening to soften. Gradually add sugar and cream together until light and fluffy. Beat 3 minutes on medium speed. Add lemon peel and juice. Add milk and mix enough to break up creamed mixture. Add sifted dry ingredients to creamed mixture and mix until smooth. Add eggs, one at a time; beat until well blended. Pour into greased 9 1/2 x 5 x 3-inch loaf pan. Bake at 300° for 1 hour and 25 minutes. When cooled, sift confectioners sugar over top.
Mix all in a bowl and refrigerate. Let stand for at least 2 hours. Serve with taco chips.
Remove stems and seeds from jalapeno peppers, saving the liquid. Remove cheese from refrigerator and grate. Let stand until room temperature. Grind together the peppers, onion and garlic. Place cheese in a mixing bowl and beat until smooth. Add the pepper mixture and the liquid and blend for 5 minutes. Add salad dressing, increase speed of mixer and let mix until smooth. Will keep indefinitely in the refrigerator.
Mix all ingredients except the cracker crumbs, melted oleo and almonds. Place in casserole. Top with the mixture of the cracker crumbs, oleo and almonds. Bake at 350° for 45 minutes or until bubbles up good.
Mix ingredients together and place into greased casserole dish. Let stand overnight in refrigerator. Bake at 350° for 1 hour.
Boil hen until well done (about 3 hours). It should be ready to fall off the bones. Debone and use only the lean meat.
In medium bowl, combine flour and seasonings. Add egg, milk and oil; mix until smooth. Cut zucchini in halves crosswise; cut each half into 8 wedges to form fries. Remove seeds. Dip each fry into flour mixture; drain off excess, then roll in crumbs to coat all sides. Crush more cereal if needed. Fry in deep, hot fat (360°) for about 2 minutes, or until golden. Drain on paper towel. Best served hot.
Mix all ingredients together; pour into greased 9 or 10-inch pie pan. Bake until golden brown at 350° for 30 minutes. Can serve with vanilla ice cream on the side.
Heat oven to 375°. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
Brown beef in a sautepan and drain; remove from heat. Add next 4 ingredients to beef. Combine sour cream and cottage cheese in a separate bowl. Place 1/2 the crushed chips in the bottom of a 2 1/2-quart casserole dish. Add enough meat mixture to cover the chips, then cover the meat with 1/2 the sour cream mixture. Sprinkle with 1/2 the grated cheese. Repeat layers; bake uncovered at 350° for 30 to 35 minutes.
Grease muffin tins. Flatten biscuits in muffin tins. Add cheese mixture. Bake at 375° for 20 minutes.
Mix all ingredients together. Spray PAM into crock-pot. Pour chicken and dressing mixture into the crock-pot. Cover and cook on low for 4 hours. Serve while hot. Yield: 10 to 12 servings.
In 1-quart casserole, combine all ingredients and stir. Cover and vent. Microwave on High 5 minutes; let stand, covered, 1 minute. Serves 2. Contains 28 calories, 0.3 gm fat and 238 mg sodium.
Sprinkle pecans in bottom of well-greased Bundt pan. Set aside. Combine sugars and cinnamon. Cut biscuits into quarters. Roll each piece in cinnamon and sugar mixture and layer in pan. Combine brown sugar and butter. Pour over dough. Bake at 350° for 30 to 40 minutes or until brown. Cool 10 minutes in pan, then invert onto serving plate. Makes one 10-inch coffee cake.
In well greased 9 x 13-inch pan dump pineapple and juice and cherry pie filling, then fork together butter and cake mix. Pour mixture on top. Sprinkle with coconut and pecans. Bake for 25 to 30 minutes at 350°.
Saute onion in butter until soft. Add broth, cut up sausage, vinegar, potatoes and sugar. Simmer about 15 minutes. Add flour to thicken. Cook to desired consistency.
Wash and cube potatoes. Leave skins on. Mix potatoes, olive oil and onion soup mix together in a bowl. Spread in a 9 x 13-inch baking pan and bake at 350° for 1 hour. Serves about 4 people.
Melt oleo in 10 x 16-inch pan. Lay graham crackers over entire bottom of pan. Sprinkle chocolate chips, butterscotch chips, nuts and coconut over crackers. Drizzle 1/2 can of Eagle Brand milk over all. Bake 15 minutes at 350°. Cut when cool. "Quick and good."
Cook onion, celery and garlic in oil until light and yellow. Add tomatoes and seasonings. Simmer 40 minutes. Add shrimp. Cook 10 minutes longer. Serve on hot steamed rice.
Melt margarine in a 2-quart casserole. Beat eggs and add sugar, milk, vanilla and rice. Put mixture in casserole. Bake, uncovered, about one hour at 350°. Recipe may be halved.
Cut butter into 1/2-inch pieces. Cut into flour until mixture is in pea-sized pieces. Stir in cottage cheese until a stiff dough forms. Add 2 to 3 teaspoons ice water. Divide into 6 parts. Roll each part to make a rectangle 6 inches long and 3 inches wide. Spread with 1 teaspoon mustard. Top with a sausage. Roll pastry around sausage, encasing it completely. Brush with water to seal. Seal ends. Place seam side down on cookie sheet. Prick once or twice with fork. Repeat for remaining sausages. Mix egg and milk. Brush on pastry. Bake at 400° for 20 to 25 minutes or until nicely browned. Slice into 1-inch pieces. Arrange on serving tray.
Preheat oven to 350°. Combine all ingredients except chicken in a saucepan. Simmer 10 minutes. Place chicken in a large baking pan. Pour half of the barbecue sauce over chicken and bake, uncovered, for 50 minutes, basting with remaining sauce every 15 minutes. Makes 4 servings. Contains 260 calories.
Soak sweetbreads in salt water for half an hour. Boil until well done, then remove skins and small pipes and cut into small pieces.
Combine oil and sugar. Mix well. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt. Gradually add to oil mixture, beating well. Stir in pineapple and vanilla. Pour batter into well-greased and floured 10-inch tube or Bundt pan. Bake at 350° for 1 hour and 25 minutes or until done. Invert pan. Cool completely.
Take a deep frying pan, put in the lard and the onion which has been chopped fine and brown. Take the meat which has been washed and put it in the pan with 3 cups of water, salt and pepper and cook until meat is tender. Add ketchup and let simmer for 10 minutes. Take the milk and flour and put in a bowl. Beat until the flour is dissolved. Add to the meat in the pan and keep stirring until it comes to a boil and add more pepper.
Cream shortening, eggs, sweetener and vanilla. Add flour, soda and spices. Mix well. Fold in dates, applesauce and nuts.
Cream the butter and peanut butter together. Add sugars. Beat in egg. Stir in flour mixture. Bake at 375° until almost done. With 1 minute to go, take out and put on kiss. Put back in oven for a minute or so.
Mix pudding and syrup. Gradually add milk and egg; blend. Add nuts. Pour in shell. Bake until firm at 375° for 40 minutes.
Drain shrimp. Mix softened cream cheese, mayonnaise and onions. Then mix in shrimp.
Mix all ingredients together. Bake at 325° for 1 1/2 to 2 hours. Stir until cheese melts. Serves 10 to 12.
Preheat oven and cookie sheets to 375°. Boil sweet potatoes in water until easily pierced by fork. Cool slightly. Place cooked, peeled potatoes in large mixing bowl. Beat with electric mixer until smooth. Stir in butter and sugar; beat in eggs, one at a time. Mix in spices, salt and Pet milk. Pour into unbaked pie crusts. Bake on preheated cookie sheet near center of oven for 70 minutes or until knife inserted in center comes out clean. Cool on wire rack. Garnish with marshmallows, if desired. Makes 2 (9-inch) pies.
First day and night: Marinate brisket in vinegar, oil, garlic, salt and pepper.
Combine flour and brown sugar. Cut in margarine to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8 x 8 x 1 1/2-inch baking pan. Bake in preheated 350° oven for 15 minutes; cool slightly.
Combine all ingredients except preserves and mix well. Mold into ring and chill. Fill with preserves to serve. Can be frozen after taking out of ring.
Beat egg whites and cream of tartar until frothy but not stiff. Gradually beat in sugar, one teaspoon at a time. Continue to beat until mixture is glossy and stands in soft peaks. Pile meringue on cooled filling in pie. Bake in hot oven at 425° for 5 minutes or until delicate brown. Let cool at room temperature away from drafts.
Cook oleo, brown sugar, Karo syrup and salt over low heat 5 minutes; stir often. Pour over popped corn and peanuts (if desired); place in oven for 1 hour at 200°. Stir every 20 minutes.
Mix all the ingredients, except chicken, in large, flat casserole pan. Lay chicken pieces on top. Bake, uncovered, for 2 hours at 325°. Freezable.
Fry tortillas in very hot oil, not long because you have to be able to roll them. Set aside. Wilt onion in oil. Add tomatoes and salsa (and peppers if you like). Cook for 15 to 20 minutes. Butter a baking dish. Roll each tortilla with sauce and a piece of Jack cheese inside. Pour remaining sauce over tacos. Put more pieces of cheese on top. Cover whole thing with sour cream and bake about 30 to 40 minutes at 325°.
Combine all ingredients except cheese in casserole; mix well. Top with cheese. Bake at 350° for 25 minutes.
Mix all ingredients together except peaches. Pour into a buttered pan. Pour can of peaches on top. Bake at 350° until brown.
Drain pineapple and oranges. Blend pudding and Cool Whip. Add pineapple, marshmallows and almonds. Stir. Fold in oranges. Chill 2 hours.
Cook spinach and drain well. Mix with sour cream the spinach and onion soup. Place in greased casserole. Top with crumbs and cheese. Bake at 350° for 30 minutes.
Cover with boiling water. Let stand 10 minutes. Drain. Cover again. Let come to a boil. Drain again. Add 3 tablespoons salt, 1 quart vinegar and 2 cups sugar. Cook 15 minutes. Seal.
Mix on a sheet of wax paper the flour, salt, paprika and black pepper. Tenderize steak and cut into serving portions, dredging well in seasoned flour. Heat 1/2 cup oil in heavy skillet and brown meat over medium heat. Remove meat to platter. Add to the skillet the remainder of seasoned flour and stir until browned. Add 2 cups of water and cook until slightly thickened. Return steak to skillet. Add chopped onions, tomato juice or tomatoes as you like. Cover and cook over low heat for 1 1/2 hours or until meat is fork-tender.
Mix together first eight ingredients. Marinate chicken in mixture for at least 30 minutes, but preferably a few hours. Refrigerate. Cook onion in shortening until it begins to color. If using mushrooms, add at this time and tomato and bay leaves. Cook 5 minutes. Add chicken and marinade and mix together. Cover and simmer for 30 minutes. Serves 4.
In a large skillet, bring chicken broth and garlic cloves to a boil over medium heat. Wash and trim the scallions, spinach and fresh dill. Add the whole scallions, spinach, dill, lemon juice and salmon steaks to a boiling broth temperature. Reduce the heat to low, cover and simmer until the salmon just flakes when tested with a fork, 5 to 7 minutes. Carefully remove the salmon to a plate and cover loose to keep warm. Remove the garlic, scallions, spinach and dill. Puree the cooked vegetables. Add butter, mustard, lemon zest, salt and pepper. Add sour cream. Serve.
Mix together all ingredients in microwave dish, stirring to coat bread cubes with other ingredients. Heat on Full power for 3 to 4 minutes, or until croutons are dry. Stir once during heating. Croutons will become crispier as they cool.
Measure into mixing bowl (all measurements level) the first 10 ingredients. Beat vigorously by hand or mixer (medium speed) for 2 minutes. Stir in baking powder and soda. Add eggs and milk. Mix thoroughly by hand or mixer for 2 minutes. Pour into two deep 9-inch layer pans. Bake in moderate oven (375°) for about 35 minutes. Top with your favorite icing. Makes 2 deep 9-inch layers.
Mix all ingredients except chicken and onion soup. Pour into buttered 2 quart casserole dish. Place chicken breasts over rice and sprinkle with dry onion soup. Cover with foil and bake at 350° for 2 1/2 hours. Serves 4.
Combine 1/4 cup corn syrup, brown sugar and margarine in medium-sized saucepan. Cook over low heat until mixture begins to boil. Remove from heat. Add Rice Krispies, stirring until well coated. Press evenly in 9-inch pie pan to form crust.
Beat all ingredients well, adding coconut last. Bake for 45 minutes at 325° until golden brown.
Combine pineapple, jello and sugar and dissolve over low heat. Blend in cream cheese with fork. (Do not use mixer.) Add apricots and fold in Cool Whip and pecans. Chill.
Brown meat in oil in a Dutch oven. Add water, onion, seasonings and tomato paste. Cover and simmer 1 1/2 hours or until meat is tender. Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes. Makes 10 to 12 servings.
Combine macaroni, tomatoes, onion salt, pepper and 1 1/2 cups of the Cheddar cheese. Pour into a greased 2-quart casserole dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese and bake 15 minutes longer. Serves four.
In a small saucepan, combine sugar, heavy cream and corn syrup. Cook over medium heat, stirring frequently with a wooden spoon, for about 3 minutes or until sugar is dissolved. Stir in chocolate and butter with a wire whisk until completely blended and smooth, Remove from heat and stir in vanilla extract. Makes 1 3/4 cups.
Crumble beef into a 2-quart ovenware casserole dish. Add onion and green pepper. Cook in microwave 5 to 6 minutes. Drain off fat. Add remaining ingredients. Mix well. Cover loosely with wax paper. Cook in microwave for 12 to 13 minutes.
Preheat oven to 375°. Beat eggs; add remaining ingredients except pecans. Pour into pie shell. Top with pecan halves. Bake 40 to 50 minutes. May add whipped topping.
Cream butter and sugar. Add egg yolk. Sift flour and cinnamon; add to butter mixture. Spread dough evenly over greased 10 x 15-inch pan (a pizza roller smooths dough quickly).
Place 1 vanilla wafer in muffin cup. In large bowl, add cream cheese, sugar, lemon juice, vanilla and eggs and mix well. Fill to 1/2 from top in muffin cup. Bake 20 to 25 minutes in 325° oven. Cool. Add pie filling, chill and serve.
In a food processor, process the egg and set aside (use steel blade). With machine running, drop the garlic and process until minced. Add parsley and process until chopped. Add all remaining ingredients except egg and lettuce. Process until well blended. Toss with lettuce and sprinkle with egg on top.
Cream butter and add sugar. Add milk. Beat until spreading consistency. Stir in flavorings.
In a large crock-pot, combine tomatoes, paste, water and jalapeno peppers. Stir in cumin, chili powder and red pepper. Add vegetables and apple. Cook 3 hours to 1 day. The longer the better. One hour before serving, add kidney beans, a bit more chili powder and red pepper. Serve with taco shells and sour cream.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Put all ingredients in bread pan in order given. Bake according to instructions of your bread machine.
Lay potatoes on microwave-safe dish. Spray each potato with Pam spray. Sprinkle each potato with garlic salt, paprika, dill weed and Parmesan cheese. Cover potatoes with plastic, leaving a place for air to escape. Cook on High for 10 to 15 minutes. Place on grill until browned on both sides of sliced potatoes, 10 minutes or so. Very good when mashed with butter and sour cream topping it off.
Cream sugar with the shortening. Add milk, egg and vanilla extract; beat well. Add mixture of flour, baking powder and salt. Add orange extract and cinnamon. Stir in chopped cranberries. Pour into greased and floured 9 x 5 x 3-inch loaf pan and bake at 350° for 45 to 50 minutes.
Boil macaroni in salted water and drain. Combine all ingredients and put in buttered casserole dish. Top with crushed crackers and bake at 350° for 35 minutes.