HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice apples and boil in the 2 cups of molasses. Cook this away to 1/2 the quantity. Cream the butter and sugar together and add eggs and milk. Sift flour with spices and soda. Add to this the raisins. Add apples last. Mix thoroughly. Bake at 350° for 40 to 50 minutes (time approximate, check often). Use 2 loaf pans. This cake will keep for 1 month.
Mix the first 4 ingredients. Bake at 350° for 25 minutes in 3 round cake pans. Let cool and spread frosting.
Put sugar over rhubarb; let stand overnight. Cook until it boils well. Add jello. Pour in hot jars and seal.
Combine all ingredients except ham and cheese. On foil or waxed paper, pat meat mixture to a 12 x 10-inch rectangle. Top with ham slices and shredded cheese. Start at short end and roll up meat. Seal edges and ends. Place seam side down in a 13 x 9 x 2-inch pan. Bake at 350° for 75 minutes. Place cheese wedges over top and return to oven for 5 minutes or until cheese wedges melt.
Cut pork into 1-inch cubes. Heat oil in large skillet; add chicken and pork, a small amount at a time, browning on all sides. Repeat until all chicken and pork are browned. Add garlic, soy sauce, coarse ground pepper, peppercorns, bay leaves, vinegar and broth. Cover and cook over low heat 1 hour, stirring frequently, adding more broth if it becomes dry. Add salt to taste. If using coconut milk, add now and simmer 10 minutes longer. Serve with boiled or fried rice. Makes 12 servings.
Cut broccoli, if fresh, into 1-inch pieces. Cook in small amount of salt water and drain. If frozen, cook.
Coat stew meat with flour. Brown diced onion and meat in oil. Add all ingredients except carrots and mushrooms. Simmer and cover for 45 minutes. Add carrots and mushrooms. Cover and simmer 45 minutes more. Serve hot with rolls.
Cream together Crisco and sugar. Add eggs, one at a time. Add remaining ingredients. Bake at 325° for 1 1/2 to 2 hours.
Sift dry ingredients together. Add butter. Mix and rub together to form crumbs. Remove 3/4 cup of crumbs for topping. Add eggs, milk and vanilla to rest of crumbs. Beat until smooth. Add crumbs. Bake 30 minutes at 350°.
Cook pinto beans, then add remaining ingredients and mix. Brown ground beef before adding. Cook slow at low temperature.
Spray a 9-inch pie plate with Pam. Mix eggs, flour and sweetener together; mix well. Melt margarine; add to mixture. Add vanilla and milk. Pour into pie plate. Bake at 350° for 30 minutes. Sprinkle top with nutmeg, if desired.
In a double boiler, melt the chocolate and honey. Peel the bananas and cut them into 4 sections each.
Cook pork until crisp; add onions and cook 5 minutes. Mix in potatoes, seasoning and water; cover pan and simmer 15 minutes. Add clams and liquid; then add milk, butter and cream. Heat and serve.
Take all ingredients out of refrigerator at least 2 hours before mixing. Cream butter and cream cheese. Add sugar and cream well. Add eggs and flour alternately, mixing well after each one. Add flavoring and mix well. Place in a cold oven. Set temperature to 325° and bake for 1 hour and 25 minutes.
Beat egg white until stiff. Stir in brown sugar and vanilla. Add pecans, coating well. Using two forks, place pecans on cookie sheet, making sure they do not touch. Bake in a 250° oven for 30 minutes. Cool and store covered in a tin in the refrigerator.
Prepare 3 cups finely shredded cabbage. Heat shortening in a medium skillet. Add vegetables and stir. Cover; steam 5 minutes or until crisp-tender, stirring several times. Add salt and pepper. If desired, stir in 1 tablespoon soy sauce. Serves 4.
Fry bacon in drippings, Saute onions, bell pepper and celery. Add chopped bacon and tomatoes with salt, pepper, garlic salt, Worcestershire sauce and bay leaves. Cook about 45 minutes. Add raw shrimp. Cook 10 minutes more. Serve on rice.
Rub chicken with ginger. Dip pieces in soy sauce; coat with basic barbecue sauce. Let stand 1 hour or more. Bake for 30 minutes at 400°. Baste with more sauce; turn and baste again. Bake 30 to 45 minutes more or until fork-tender, basting often with sauce and pan juices.
Preheat oven to 350°. Butter two 8-inch square pans. Boil and drain noodles. Beat together remaining ingredients. (Note that the batter will be loose.) Fold noodles into batter and put into the pans. Dot with butter and sprinkle with cinnamon. Bake in oven for one hour (but check after 45 minutes because ovens vary). Serve hot or cold. Either way, it's delicious!
Brown hamburger. Mix all ingredients together. Bake at 350° for 45 minutes.
Beat eggs, milk, mustard and salt. Add bread, sausage and cheese. Pour into greased 9 x 13-inch pan. Cover and refrigerate overnight. Bake at 350° for 20 to 35 minutes.
Heat oven to 350°. In a large mixing bowl, combine cream cheese and sugar; beat well. Blend in cocoa, scraping sides of bowl and beaters frequently. Add eggs and vanilla; blend well. Blend in whipping cream. Pour into crust. Bake 35 to 40 minutes. (Center will be soft but will set upon cooling.) Cool to room temperature. Cover and chill several hours or overnight. Garnish with pie filling. Serves 6 to 8.
Put cereal in a cereal bowl, then add banana on top of that. Spread yoghurt on top of banana, then put Cool Whip on top of that, then eat!
After coon has been dressed properly, soak for 1 hour in mild vinegar solution. Drain. Cut up or cook whole, as desired. Salt and pepper and cover with water. Add cayenne pepper, chopped garlic, onion, celery and bell pepper and parboil until partially tender. Remove from heat and drain.
Wash red beans. Discard any bad beans. Cover beans with cold water (use medium Dutch oven or pot); put on simmer and let them get hot gradually. This will keep them from foaming. When hot, bring to a boil and add bay leaves. Add a ham bone, slab bacon or ham hocks to beans. Mince onion and garlic. Saute in bacon drippings along with the parsley flakes. Add sauteed ingredients to beans. Cook, covered, over low heat for 2 hours or until beans are tender. Add ham chunks, wieners or cooked smoked sausages to beans. Serve with rice and French bread. Best cooked a day ahead of time. Serve with hot Tabasco sauce, if desired.
Beat cream, sugar, 2 tablespoons flour, salt, vanilla and egg. Add apples; pour into crust. Bake at 400° for 25 minutes.
Chop bacon and onion and saute, drain some of the grease. Mix together all ingredients and bake in 350 degree oven for 1 hour.
Sift together flour, soda, baking powder and salt. Combine shortening and peanut butter and cream together with a spoon. Beat in sugar, egg and raisins until fluffy. Slowly blend in flour mixture. Pinch off small pieces of dough and roll between palms into strips 2 inches long. Place on ungreased cookie sheet. Press lengthwise with tines of fork. Bake for 12 to 15 minutes at 350°.
Brown hamburger and onion with taco seasoning until done. Put refried beans on flour tortilla. Top with hamburger mixture and cheese. Fold ends up and then roll. Fry in hot oil for about 1 minute on each side or until brown. Pat with paper towel. Top with more cheese, sour cream and salsa.
Cut chicken breasts in half. Thaw frozen artichoke hearts and green beans. Rub chicken breasts with 3/4 teaspoon salt. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken until browned on all sides. Arrange chicken in 3-quart casserole. Spoon off all but 2 tablespoons drippings from skillet. In remaining hot drippings in skillet, over medium heat, cook green onion until tender, stirring occasionally. Stir in flour until blended; gradually stir in milk and water until smooth; stir in ketchup, rosemary, bouillon and 3/4 teaspoon salt; cook, stirring constantly, until sauce thickens slightly. Preheat oven to 350°. Pour sauce over chicken in casserole. Cover casserole; bake 30 minutes. Stir in artichoke hearts and green beans; bake 20 minutes longer or until chicken is fork-tender. Skim fat from sauce in casserole. Serves 6; 360 calories per serving.
Heat shortening in large skillet, saute onion until light yellow. Stir in paprika over reduced heat. Add meat and salt, browning meat while stirring. When meat is well browned, add a small amount of water or stock. Simmer, do not boil! When meat is almost tender, add chopped green pepper and tomato. Mix flour and sour cream together and thicken the gravy of the paprikas. Serve with small dumpling or rice or boiled potatoes.
Cook noodles as directed. Toss with spaghetti sauce. Thaw and drain spinach. Mix cottage cheese and Parmesan. In a 9 x 9-inch pan layer ingredients as follows: half the spaghetti noodles and sauce, then all spinach, all cottage cheese mixture, half the Mozzarella. Repeat noodles and slice Mozzarella into thin strips, laying them in a lattice design. Sprinkle with 2 tablespoons Parmesan. Bake at 350° for 45 minutes.
Peel and cube cooked potatoes. Place in large casserole dish. Sprinkle cubes of cheese over potatoes, then onions, pimento, parsley, paprika and garlic salt. Arrange cubes of bread over top. Pour melted butter on top. Bake at 350° for 15 to 20 minutes. Serve immediately.
Sift flour with soda; set aside. Cream margarine and slowly add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in sour cream. Add flour mixture, 1/2 cup at a time, beating constantly. Add extracts. Pour batter into greased 10-inch tube pan. Bake at 350° for 1 1/2 hours.
Peel and core cucumbers, slice into 1/2 inch rings. Soak in lime water for 24 hours, drain, rinse with clean water until clear. Pour cold water over rings and cover with ice, soak for 3 hours, drain.
Mix together and pack in loaf pan. Bake at 375° for 1 1/2 hours.
Rinse beef and with the flour, flour the beef thoroughly. Place in a roast pan and cover with the 1/2 gallon of water. Add the chopped onion, salt and pepper. In a preheated oven cook for 2 hours at 325° or until the meat is tender. Add the soy sauce and the green peppers; cook another 15 to 20 minutes. This recipe makes its own gravy. Serve over rice or white mashed potatoes. Serves 6 to 9 people.
Combine and blend sugar and butter. Beat in egg, molasses and sour milk. Sift together cinnamon, ginger, soda, salt, cloves and flour. Add to liquid mix and blend.
Sift first 3 ingredients together. In a saucepan, bring butter/margarine, water, shortening, buttermilk and cocoa to a boil. Remove from heat. When mixture is cool, pour over sifted dry ingredients and mix well. Add beaten eggs and soda. Bake at 400° for 20 to 25 minutes for layer cakes; 28 to 32 minutes for 9 x 13-inch pan.
Mix ground beef, onion and chilies. Shape into 8 thin patties. Mound 1/4 mushrooms on center of 4 patties. Top with 2 slices of cheese. Place remaining patties on top; pinch edges to seal securely. Cover and grill patties. Serve with taco sauce or salsa.
Melt butter; add coconut and pecans. Cook until golden brown. Set aside until completely cool. Beat cream cheese and condensed milk until creamy. Fold in whipped topping. Set aside one cup coconut mixture and combine remaining mixture with cream cheese/whipped topping. Spread 1/4 of cream cheese mixture in each pie shell and drizzle caramel. Repeat. Top with remaining coconut mixture. Keep frozen and set at room temperature 5 to 10 minutes before serving. Vanilla or chocolate crumb crust may be used instead of graham cracker.
Cook peanuts, sugar, syrup and salt in a heavy iron skillet, stirring constantly until dark golden brown (hard crack stage). Remove from heat. Working quickly, add butter, vanilla and baking soda. The soda should be added last as it will foam up. Stir completely. Pour onto a greased cookie sheet. Do not try to spread it out; let it move by itself. It will be thick and airy. Cool completely before breaking into pieces. The easiest way to break it is to hit the bottom of the cookie sheet on a firm surface.
In skillet, cook green pepper and onion with garlic in butter until tender. Add remaining ingredients, except chicken and rice. Cook, stirring, until thickened. Add chicken; heat. Serve over rice. Makes 6 cups.
Scald milk. Add water, sugar, oil and salt. Mix. Add 2 cups flour and sprinkle on yeast. Pour in remaining flour and mix well. Spoon in greased muffin pans. Bake about 15 minutes at 400°.
Cut 12 donut shapes from bread slices. Set aside. Place all bread scraps into 9 x 13-inch pan. Place cheese in layers over bread. Add 1 layer broccoli and 1 layer ham. Arrange donut shapes on top. Combine remaining ingredients and pour over top. Cover and refrigerate 6 hours or overnight. Bake uncovered at 325° for 55 minutes. Sprinkle shredded cheese over top during last 5 minutes of baking. Let stand 10 minutes. Cut into 12 squares.
Mix together dry ingredients. Then add vanilla, vinegar, salad oil and water. Beat well with spoon and pour into 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes.
Brown ground beef; drain fat. Add seasonings (you may vary seasoning amounts according to personal taste). Add tomato soup and beans with liquid. Simmer for 15 minutes. This is delicious topped with mashed potatoes or served with rice. It is a quick hot meal for those nights when time is short.
Dissolve strawberry Jell-O in boiling water. Add frozen strawberries, partly thawed. Stir in 1 1/2 cups applesauce and 1/2 cup water used to rinse out can. Put in 9 x 13-inch pan. Put Cool Whip on top.
Soak dates in hot water. Cool. Combine flour, pistachios, sugar, baking soda and salt. Combine date mixture, eggs, butter, vanilla and orange peel. Add to flour mixture. Mix only until moistened. Spoon into 8 1/2 x 4 1/2 x 2 1/2-inch greased loaf pan. Bake at 350° for 45 to 50 minutes or until pick comes out clean. Yields 1 loaf.
Put squash in water to cover and boil until nearly tender. Split in half. Scoop out center. Mix all the ingredients except butter. You may have to use more bread crumbs. Put mixture in squash shells. Put buttered crumbs on top. Bake at 350° for 40 minutes.
Preheat oven to 325°. Grease and flour tube pan. Combine all ingredients in order listed except nuts and egg whites; beat well. Add nuts. Fold in stiffly beaten egg whites. Pour into prepared pan. Bake 1 hour and 10 minutes.
Half-fill glass with pink lemonade. Add strawberry ice cream. If glass not yet full, add more pink lemonade. Enjoy. Great way to cool off on hot summer day.
Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold in Cool Whip. Pour into crust. Sprinkle with nuts. Freeze until firm.
Cook sausage until done. Drain off fat and crumble. Mix cheese and sausage together. Sprinkle in pie shell. Combine remaining ingredients. Pour over sausage and cheese mixture. Bake at 375° for 40 to 45 minutes. Cool on rack 10 minutes. Makes 6 to 8 servings.
Slice carrots and cook just until tender. Combine all vegetables and toss in large mixing bowl. In small bowl, mix remaining ingredients until well blended. Pour over vegetables and toss to coat. Cover and chill in refrigerator overnight. Yields 10 to 12 servings.
Drain peaches and pineapple. Mix together with lemon juice, condensed milk and Cool Whip. Add pecans. Chill. Makes 2 pies.
Pound chicken breasts to 1/4-inch thick or just bake longer. Melt margarine in a baking dish at 375°. Stir in mustard, honey and curry powder. Add chicken and bake 10 minutes. Turn chicken and bake another 10 to 15 minutes. Good served with rice.
Fry ground chuck and onion together until cooked and pink disappears in meat. Drain if need be. Mix remaining ingredients together. Then place in pan with cooked meat and onions. Cook until the right consistency for barbecue.
Preheat oven to 425°. Melt 3 tablespoons of the butter in a 12-inch skillet over moderate heat. Add the onion and cook, covered, for 5 minutes or until soft. Meanwhile, cut the squash into 1/4-inch slices. If they are large, quarter them. Add the squash to the onion. Cover and cook for 3 minutes or until crisp-tender.
Preheat oven to 400°. Dip canned biscuits in melted butter. Put onto cookie sheet. Sprinkle brown sugar on both sides of butter dipped biscuits. Bake until golden brown, about 10 to 20 minutes.
Cook the carrots in boiling salted water until just tender; drain thoroughly. Refresh with cold water and drain again. Put into a blender or food processor with the garlic, yogurt and coriander and puree until smooth. Season generously with cayenne pepper and a little salt. Turn into a serving dish and allow to stand about 1 hour to let the flavors develop. Serve with the vegetables.
Heat oven to 400°. In a medium saucepan, combine wieners, pork and beans, catsup, onion and brown sugar. Bring to a boil; simmer 5 minutes. Spoon hot bean mixture into ungreased 8 or 9-inch square pan. Separate biscuit dough into 10 biscuits; arrange over bean mixture. Sprinkle with cheese. Bake at 400° for 20 to 25 minutes, or until biscuits are golden brown and no longer doughy. Refrigerate any leftovers. Makes 6 servings.
Saute sausage and onion in skillet. Add remaining ingredients and mix well. Pour into casserole dish. Bake at 350° for 30 to 45 minutes or until bubbly and lightly brown on top.
Add sugar to mix. Combine milk and beaten egg and add to mix until flour is just moistened. Bake in greased muffin pans in 450° oven for 20 minutes. Yields 6 muffins.
Melt oleo and chocolate. Add Karo and salt. Remove from stove and add sugar to hot mixture. Add beaten eggs and vanilla. Cook in unbaked crust at 350° for 45 to 55 minutes. Cover rim of pastry with foil to keep pastry from becoming too brown. Serve with ice cream.
Mix eggs, flour and half and half. Place Swiss cheese on bottom of unbaked pie shell. Layer with spinach, ham and mushrooms. Pour mixture into pie shell and top with shredded cheese. Bake at 350° for 45 minutes.
Beat eggs; season to taste. Dip steaks in egg batter, then in bread crumbs and fry in oil until brown, then place in pan and add tomato sauce, cheese, sliced eggs and peas. Cover with foil; bake until done.
About 10 minutes before serving, in covered 10-inch skillet, over medium heat in hot butter, cook roe, turning once, for 8 minutes or until roe loses its pink color and is tender. Sprinkle roe with salt and pepper. Serve with lemon wedges to squeeze over roe.
Preheat oven to 350°. Combine all ingredients in blender on medium speed. Pour into baking dish and bake for 12 minutes.
Mix vinegar, alum and food coloring. Simmer 2 hours, then drain and discard water.
Shred and chop all vegetables fine. Put 1/2 cup sugar on it and let stand while you boil remaining ingredients. Bring to boil and pour over slaw; let stand 2 hours before stirring. Refrigerate and will keep for several weeks.
Combine ingredients; mix lightly. Chill. Makes 4 to 6 servings.
Stir flour and sugar together. Add salt, pepper and mustard. Beat egg well and add. Add vinegar and butter; cook until a little thick.
Bake cake according to the directions on cake mix. Using a 9 x 13 inch pan. While cake is hot, take a wooden spoon handle and punch holes all over top of cake and pour condensed milk over cake. Place in refrigerator and let set overnight. Spread Cool Whip over cake. Crush butterfinger candy bars and sprinkle over the top. Place in refrigerator until ready to serve. Tip for crushing candy: place candy bars in plastic bag and beat well with rolling pin.
Pour cherry over fruit; let stand overnight. Cream the butter and sugar. Add sour cream; beat until fluffy. Add flavorings. Sift flour, soda and salt. Beat eggs. Add flour and eggs to mixture, beginning and ending with flour. Put 1/2 cup of the flour over fruit and nuts; blend until all fruit is coated. Pour batter over all. Mix until blended. Put into 2 loaf pans lined with wax paper. Bake in middle of stove at 250° for 2 hours and 20 minutes. Keep pan with water under cake. Let cool in oven.
Mix bread, hamburger, onion, salt and pepper. Add hot water to moisten. Flatten into cookie sheet. Chill in refrigerator.
Coat a wok or large nonstick skillet with cooking spray. Heat at medium-high (375°) until hot. Add onion. Stir-fry 3 minutes. Add carrot. Stir-fry 2 minutes. Add peas and sweet red pepper. Stir-fry 4 to 5 minutes or until crisp-tender.
Brown chops in shortening. Top each with lemon slice, onion, salt and pepper. Combine ketchup and water; pour over chops. Close cover, cook 15 minutes. Cool at once. Serve chops with sauce.
Combine spice ingredients in a baking dish (9 x 13-inch). Add shrimp; toss to coat. Refrigerate for 1 hour. Preheat oven to 450°. Bake shrimp for about 7 minutes. Cook 1 1/2 bags of bow tie pasta according to directions on package. Drain pasta and mix with shrimp. Great with a salad and French bread!
In skillet, mix gelatin, cinnamon, water and salt. Add oleo. Bring to a boil, stirring constantly. Add sweet potatoes. Cook and cover for 15 minutes or until sweet potatoes are glazed.
Mix lemonade and milk. Then add in Cool Whip. Pour into pie crust. Refrigerate before serving.
Add Eagle Brand to prepared pudding, then add sour cream. Fold in Cool Whip. Layer cookies, bananas and pudding in large bowl.
Be sure the potatoes are shredded. You can also use boiled potatoes that have been shredded. Mix together all the ingredients, saving 1/2 of the Cheddar cheese. Put in shallow baking dish. Top with remaining cheese. Bake at 350° for 35 minutes.
Mix as for butter cake, adding baking powder to first cup of flour. Drop by teaspoon. Bake at 375° for 10 to 12 minutes.
Put in a large bowl the lard and boiling water; stir until dissolved. Sift together the flour, salt and baking powder. Add to lard and water mixture. Stir together well. Makes three 9-inch crusts. Will keep for a month in refrigerator if wrapped in waxed paper.
Cook noodles as directed on package. Break up and brown ground beef. Add onions and celery and 1 or 2 cloves of garlic. Add and keep on cooking tomato sauce and paste, water and seasonings. Heat. In medium bowl, mix cheese, slightly beaten egg and parsley.
In saucepan, mix brown sugar and cornstarch. Stir in cranberry sauce, juice, vinegar and soy sauce. Cook over medium heat until thickened. Serve as sauce for chicken, pork, meatballs or cocktail weiners.
Brown meat and onion. Drain and rinse. In large pot combine all ingredients. Simmer and serve.
Put tomatoes, onion and pepper in large pan. Mix remaining ingredients together and then pour over the tomatoes. Bring to a boil. Remove from heat immediately and put in sterile jars and seal. If you don't like anything real hot, just use about half or less hot peppers and finish with sweet peppers.
Saute hamburger meat and onions, add celery and the rest of the ingredients. Add pepper and salt to taste. Cook until done on low fire. Serve with tortillas or corn bread.
Bake cake in oblong pan and cool well. Cut cake in half and crumble in bottom of bowl and press down. Layer with prepared pudding, pineapple and pie filling. Crumble other half and put on top. Then layer with Cool Whip. Top with coconut and pecans and cherries. Chill well.
Saute onion and squash in butter. Add salt and pepper. Cook until tender. Add chilies and corn. Pour into greased or sprayed with Pam casserole dish. Cover with cheese. Bake at 350° until cheese melts.
Mix together flour, sugar and cocoa. Add milk and stir. Add eggs and stir. Add butter. Cook over medium-low heat and cook until boiling. Remove from heat. Add vanilla and stir.
Simmer until macaroni is cooked and water absorbed. I add garlic and 2 cups frozen corn and use sweet Italian sausage.
Mix ground beef, salt, pepper, onions and green pepper. Mix, then add corn meal. Mix. Bake 1 hour and 45 minutes at 350°.
Beat cream cheese until smooth. Blend in sugar, milk and extract. Fold in whipped topping and coconut. Makes about 4 cups or enough to frost tops and sides of two 8 or 9-inch cake layers or a 13 x 9-inch cake.
Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Yields 5 dozen.
Mix potatoes, 1/2 cup brown sugar, eggs, 1/2 stick oleo, milk and vanilla. Pour into 1 1/2-quart baking dish. Mix flour, brown sugar, nuts and 1/2 stick oleo together. Spread over sweet potatoes. Bake at 350° for 35 minutes.
Mix all ingredients and bake in a greased and floured pan at 350° for 20 to 25 minutes.