HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, flour and salt. Cut in butter until mixture resembles coarse meal. Remove 1 cup of mixture and combine with cinnamon and nuts; set aside. To remaining crumb mixture, add milk and baking powder. Spread into greased 13 x 9 x 2-inch pan. Sprinkle the reserved crumbs over batter. Bake at 350° for 30 minutes. Cut into squares. Garnish with whipped topping and a pecan half, if desired.
Beat eggs. Add 3/4 cup sugar. Add milk, salt, 1 teaspoon vanilla and 1 tablespoon butter. Pour over bread. Mix well. Pour into 9 x 13-inch pan. Bake at 350° for 1 hour.
Brown meat in skillet. Add salt and pepper (about 1/2 teaspoon salt and 2 shakes of pepper). Roll each biscuit very thin and sprinkle a generous tablespoon of meat on biscuits. Add a half slice of cheese. Fold biscuit over meat and press around edges with a fork. Bake at 400° on cookie sheet until brown.
Pour 1/4 cup brandy over raisins and currants; let soak while you chop and slice other fruits and nuts. Mix all fruit and dredge with 3 cups flour. Sift rest of flour with soda, baking powder and spices. Cream butter; add sugar and cream until light and fluffy. Add well beaten egg yolks, molasses, figs and strawberries and blend. Add fruits and nuts. Fold in dry ingredients. Beat egg whites until stiff. Add to batter. Turn into pans (lined with wax paper). Fill pans 3/4 full. Bake at 250° for about 3 hours for 2 pound cake and 4 hours for 5 pound cake. Brush tops and sides with Brown Sugar Glaze.
Beat eggs well. Add milk, flour, sugar, melted margarine and dash of salt and pour into baking dish. Sprinkle nutmeg over top and bake at 300° until done. Will turn golden brown.
In food processor, chop fine the onion, peppers and chiles. Melt butter and saute the chopped vegetables. Add Velveeta and the Monterey Jack cheese, shredded. Add milk to thin. Cook on stove or in microwave.
Mix first 6 ingredients and spread on muffin halves. Cut in quarters and freeze. When ready to serve, place under broiler until browned.
Brown sausage and ground beef; drain. Combine all ingredients and put in crock-pot to keep warm. Use as a hearty appetizer or party snack with corn chips or tortilla chips.
Put flour in a mixing bowl; cut butter in with a pastry cutter until crumbly. Add buttermilk and stir just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead a few times. Pat or roll dough out to 1/2 or 3/4-inch thickness. Cut out with a 2 1/2-inch round cutter. Place on a lightly greased baking sheet; bake in a 425° oven for 12 to 14 minutes. Brush tops with a little melted butter.
Mix well. Pour into butter-greased 1 1/2-quart baking dish. Set dish in a shallow pan holding 1-inch of hot water. Bake 45 minutes at 350°.
On baking sheet, bake yam at 400° until just tender, 35 to 40 minutes (do not overbake); let yam cool, then peel and discard skin. Cut potato into 2 x 1/4-inch sticks.
Bring to a boil sour cherries and sugar. While hot add jello, pineapple, orange juice and pecans. Pour into large mold. Refrigerate until set and unmold.
Mix jello powder with cottage cheese. Stir in Cool Whip. Add drained fruit and chill for 1 hour. Serve.
Beat egg whites until foamy, add cream of tartar, beat until stiff, but not dry. Add sugar, a little at a time and beat. Fold in flour. Beat egg yolks until very light and fluffy. Fold in egg white mixture. Add vanilla. Pour into angel food pan. Bake in 325° oven for 1 hour or until done.
Prepare lime Jell-O. Fold in crushed pineapple. Chill in an 8-inch pan. Add mayonnaise and chopped nuts to cream cheese mixture. Spread over Jell-O and chill. Prepare red Jell-O. When it begins to set, pour over cheese layer. Let salad completely set before turning out on plate.
In blender, mix first 7 ingredients in order listed. Pour into lightly greased 9-inch pie pan. Sprinkle nutmeg on top. Bake in 350° oven 40 to 45 minutes or until knife test done. The finished result will be pie crust, coconut custard filling and shredded coconut topping.
Cook 8 potatoes with skins on. When done, let cool completely. Peel potatoes and cube. Put in crock-pot. Add the rest of ingredients. Cook on high for 1 hour. Stir occasionally. Turn to low. Serve.
Blend cake mix, pudding mix, water, eggs and oil in large mixing bowl. Beat 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9-inch layer pans. Bake at 350° for 35 minutes. Cool 15 minutes, then fill and top with Coconut Cream Cheese Frosting.
Cook frozen beans according to directions. Drain mushrooms, chestnuts and bean sprouts thoroughly. Mix beans with remaining ingredients except cheese. Turn into casserole. Top with cheese. Bake at 350° for 25 minutes.
Pour pineapple over marshmallows. Add mandarin oranges and coconut. Add nuts and sour cream; mix well. Refrigerate.
Press potatoes into greased quiche dish to form crust. Pour butter over potatoes. Bake at 425° for 25 minutes. Fill crust with cheese and meat. Combine milk and eggs. Beat well and pour over cheese and meat. Bake at 350° for 30 to 40 minutes or until knife tip inserted in center comes out clean.
Soften cream cheese. Take other ingredients and mix together with cream cheese. Serve with crackers or tortilla chips.
Mix together the margarine, cocoa, milk and sugar. Let come to a boil. Boil for 1 minute, then add peanut butter, oatmeal and vanilla. Mix well and drop on wax paper.
Pour cake mix and oats into bowl; mix. Add eggs, oil and nuts; stir until dry mixture is completely moist. Drop by teaspoonfuls on a cookie sheet treated with oil or cooking spray. Bake at 350° for 10 to 15 minutes. Do not overcook. For moist cookies, place warm cookies in a sealed container. For crisp cookies, cool first and then place in container. Makes about 4 dozen.
Put ingredients in cooker. Boil to 240°. Add butter. Boil to 260°. Pour on buttered marble slab. Pull.
Combine cream cheese, 1 cup pecans and remaining ingredients until thoroughly blended. Shape in a ball and roll remaining pecans. Serve with crackers.
Place asparagus in casserole dish. Pour on soup. Sprinkle with crackers, add cheese on top.
Cream sugar and margarine. Add eggs, one at a time, beating after each one. Add wafer crumbs, nuts and coconut. Pour into greased and floured tube or Bundt pan. Bake at 350° for about 1 1/2 hours or until done.
Brown onion, celery, ground beef and soy sauce together. Add soups, water, Worcestershire sauce and stir until smooth over medium heat. Add rice; mix well. Pour in baking dish. Bake at 350° for 1 hour. Put chow mein noodles on top; bake 10 minutes longer with cover off.
In a 2-quart casserole or larger, layer the ingredients twice in this order: cornbread, beans, vegetables and bacon. Top with cheese. Mix sour cream and salsa together and spread over entire top of dish so no air holes are showing. Cover and chill 2 to 3 hours.
Dump Cool Whip in a large mixing bowl with a lid. Drain pineapple and oranges. Mix into Cool Whip. Add nuts and mix. Add marshmallows and coconut if desired and mix. Chill.
Mix dressing (first 4 ingredients) in a jar. Shake well. Scrub or peel carrots and slice into rounds. Steam green beans for 5 minutes; drain. Slice tomatoes, cucumbers and mushrooms into slices. Layer vegetables in a serving dish and top with dressing. Refrigerate 1 hour or more before serving.
Cube well washed and unpeeled potatoes (about size of a quarter); enough potatoes to cover a cookie sheet in a single layer. Coat quartered potatoes with oil, then coat them with the onion soup mix. Spray cookie sheet with Pam and spread potatoes on it. Bake at 400° for 1 hour, uncovered.
Break up cake into small pieces in a 9 x 13-inch dish. Mix together pudding and milk until thickened and thoroughly blended. Add Cool Whip. Mix well. Pour over cake. Stir lightly. Refrigerate.
Brown ground beef. Cook elbow noodles until slightly tender; drain. Add tomato soup, cream-style corn and beef to noodles. Pour into greased baking dish. Top with cheese. Bake at 350° for 30 minutes.
Grate enough carrots to fill the next to large mixing bowl. Mix with onion, raisins, drained pineapple and mayonnaise. Mix well. Refrigerate overnight before serving.
In a medium saucepan, mix sugar and cocoa. Add milk and butter. Put over medium heat and bring to a boil; boil 1 minute. Remove from heat. Stir in peanut butter and oats.
Cream margarine and sugar; add eggs. Mix well. Add remaining ingredients and mix. Pour into 3 greased cake pans. Bake at 350° for 30 to 40 minutes or until done. Spread filling on first 2 layers and Caramel Frosting on top of third layer and sides. Top with pecan halves.
Combine sauce, juice, sugar, oil, flour and salt; mix well. Pour into skillet. Cook, stirring, until mixture comes to a boil and thickens slightly. Add chicken, pineapple, water chestnuts and ginger. Cover; simmer for 10 minutes. Serve over rice. Sprinkle with nuts. Serves 6 to 8.
Combine all ingredients; mix well. Press firmly into well-greased 15 1/2 x 10 1/2-inch jelly roll pan. Bake in preheated very hot oven (450°) for about 10 to 12 minutes or until golden brown. (Mixture will be golden brown and bubbly.) Cool thoroughly. Cut into bars. Makes 15 1/2 x 10 1/2-inch pan of bars.
Place each chicken breast on a sheet of waxed paper. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine eggs, salt and pepper. Dip chicken breasts into egg mixture and roll each in bread crumbs. Brown chicken in hot oil in a large skillet. Drain on paper towels. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish. Drain oil from skillet. Combine tomato sauce, basil and garlic powder in skillet. Bring to a boil and simmer 10 minutes or until thickened. Stir in butter. Pour mixture over chicken. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover and arrange Mozzarella cheese slices on top. Bake 10 additional minutes. Yields 6 servings.
Layer the bottom of a large bowl with the pieces of angel cake. Mix sour cream, Cool Whip and powdered sugar to form cream mixture and pour on top of cake pieces.
Mix all ingredients in casserole. Dot with margarine on top. Bake at 350° for 30 minutes.
Combine crumbs, cheese, parsley and seasonings. Melt oleo with garlic in shallow dish. Dip chicken in butter and then in crumbs. Place in baking dish. Bake at 400° for 1 hour or until tender. Don't turn. Baste with pan drippings.
Preheat oven to 350°. Grease the bottom of a loaf pan (about 9 x 5 x 3-inch) with oil or shortening. Place egg and milk in a medium size bowl and beat until blended. Add the other ingredients. Stir to blend and beat vigorously for 1 minute. Pour batter into prepared baking pan. Sprinkle with poppy seed. Bake for 50 to 60 minutes or until top of loaf springs back when touched with your fingers. Place on a rack to cool for 5 to 10 minutes before removing from pan. Slice and serve warm. Leftover bread is extra good sliced and toasted.
Cut chicken breasts into 1-inch squares; marinate chicken in 1 tablespoon soy sauce and 1 1/2 tablespoons cornstarch, mixed. Quickly stir-fry chicken in hot vegetable oil. Drain and remove chicken from heat. Mix in a separate bowl 2 tablespoons soy sauce, cooking wine, sugar, Chinese brown vinegar, 1 teaspoon cornstarch, sesame oil, salt and hot pepper sauce; set aside. Stir-fry minced ginger in remaining oil. Add chicken and the sauce; set aside until thickened and thoroughly heated. Remove from heat; mix in peanuts.
Melt butter in cookie sheet. Mix remaining ingredients. Pour into buttered pan. Bake at 275° for 30 to 45 minutes, stirring every 10 to 15 minutes.
Combine sugar, 1 cup water, salt and spices in large pan. Heat to boiling. Reduce heat and simmer. Combine cranberry sauce and 3 1/2 cups water in blender. Gradually add cranberry mixture and cider to sugar syrup. Heat to just below simmering and serve.
Bake in large roaster at 250° for 2 hours. Stir well every 1/2 hour.
To make this salad, peel a large tomato, cut it into slices and spread each slice with honey. Sprinkle the slices with salt and pepper, then reassemble the tomato. Brush with more honey and give a sprinkle with salt and pepper. Refrigerate for 20 minutes. Serve cool.
Combine all ingredients, except fruit; mix until well blended. Refrigerate, covered, 1 to 2 hours to allow flavors to blend. Serve with fresh fruit "dippers." Will keep, covered, in refrigerator up to 5 days. Makes 1 1/2 cups.
Mix all ingredients together. Pour into pie shell. Bake at 325° for 45 minutes or until knife inserted in center comes out clean.
Mix all ingredients together in casserole dish. Put several pats of butter on top. Bake, uncovered, at 350° for about 45 minutes.
Line large cookie sheet with tinfoil. Arrange saltines to cover tray. Combine butter and brown sugar. Pour over crackers and bake at 400° for seven minutes. Remove and pour one cup chocolate chips over. Spread until melted. Chill 2 to 3 hours. Lift and break into pieces.
Mix eggs, salt, milk and cinnamon. Dip bread in egg mixture. Brown both sides on lightly greased griddle.
The day before cooking, season venison thoroughly with salt and pepper. Stuff meat with garlic and refrigerate overnight. Brown venison in hot oil. Remove roast. Add flour and water, stirring constantly, to make a light brown roux. Add tomato paste and cook for 1 minute. Add onion and return to Dutch oven. Cover; cook slowly for 5 hours or until tender.
Mix dry ingredients in a large bowl. Add apples, mix well. Line a 10 or 12-inch baking dish with pastry, add apple mixture. Pour apple juice around edge (not on apples). Cover with top pastry, sealing edges. Cut slits in top. Brush with margarine, sprinkle with white sugar. Bake at 425° for 40 minutes or until juice bubbles through slits. This is a deep-dish pie. Pan must be at least two inches deep.
Beat first 4 ingredients together until thick and foamy. Add zucchini and fruit and stir. Sift together next 6 dry ingredients; combine with last two (nuts and raisins) and add to first mixture.
Prepare lemon jello as per directions on box. Refrigerate until partially gelled. With electric mixer, mix in cream cheese until smooth. Stir in pineapple and pecans. Refrigerate until gelled.
1st Layer: Add melted butter to pretzels and sugar; mix well and bake for 6 minutes. Let cool while preparing 2nd layer.
Heat oven to 350°. Place dried beef slices evenly around chicken breasts. Tuck edges of beef under chicken. Place in 8-inch square baking dish. Combine soup and sour cream. Pour over chicken. Bake at 350°, covered, for 45 minutes. Remove cover and sprinkle with almonds. Continue baking at 350° for 15 minutes. Makes 4 servings.
Preheat oven to 200°. Line 2 baking sheets with parchment paper. Combine egg whites and salt in a large bowl. Beat with an electric mixer on a medium-high speed until soft peaks form, 1 to 2 minutes. Increase speed to high. Add sugar gradually in a slow steady stream, beating until stiff, shiny peaks form, 2 to 4 minutes. Add strawberry flavoring and food coloring; mix until just combined. Spoon meringue mixture into pastry bag fitted with star tip. Pipe meringue into 2-inch mounds on prepared baking sheets. Bake until cookies are dry and crisp, about 1 hour and 35 minutes. Turn off oven; let cookies stand in oven with door closed for 5 minutes. Remove from oven; cool 3 minutes. Remove from parchment paper; place on wire rack to cool completely.
In mixing bowl dissolve yeast in water. Stir in milk, sugar and salt. Add eggs, shortening and half the flour. Stir with spoon. Add the rest of flour. Turn unto floured board. Knead until smooth, about 5 minutes. Round-up in greased bowl. Cover with damp cloth. Let rise until double, about 1 1/2 hours in warm place. Punch down. Shape into rolls or coffee cake. Let rise until double, about 30 minutes.
Mix the first 5 ingredients with an electric mixer, then add the remaining ingredients and mix well. Put mixture into greased and powdered sugared pans. Bake for 60 to 90 minutes at 350°. Fill loaf pans half full.
Pat graham cracker crumbs, melted margarine and 1 tablespoon sugar in a 9 x 13-inch pan. Beat 1 egg, soft margarine, salt and confectioners sugar for 10 minutes until very creamy; pour over graham cracker crumbs. Slice 4 to 5 bananas over mixture. Drain crushed pineapple; spread over bananas. Add cut up strawberries over bananas and pineapple. Spread Cool Whip over fruit. Sprinkle with chopped nuts. Chill overnight.
Mix and roll in 1/2 cup nuts. Chill. Serve on Ritz crackers.
Preheat oven to 350°. Heat oil in a large skillet. Add zucchini, onion and green pepper and saute for 5 minutes. Add eggs and stir until barely set. Remove skillet from heat; stir in chilies, salt, black pepper and cumin. In a small bowl, blend flour and sour cream. Arrange 1/2 of tortilla wedges in a shallow 2-quart casserole or 8-inch square baking dish. Add 1/2 of vegetable mixture, then 1/2 of sour cream mixture. Top with 1/2 of the cheese. Repeat layers ending with cheese. Bake uncovered for 30 minutes or until bubbly. Let stand for 5 to 10 minutes before serving.
Peel and chop onions. In large pot, cover onions with water and boil until onions are soft and mushy. Mix in ground beef, stirring to separate. Add more water, if necessary. Heat until meat is gray. Add tomatoes, mashing with spoon; then add salt, pepper and chili powder. Cook over low heat until thick, stirring often. Skim off excess fat.
Mix the first 3 ingredients together. Spread on slices of rye cocktail bread. Top with a slice of cucumber. Sprinkle with dill weed.
Melt butter and shortening in top of double boiler. Add onion; let simmer over direct heat about 15 minutes or until onion is very tender, but do not brown or burn it. Take pan from heat; let cool a moment, then stir in flour. Be careful the butter mixture is not too hot or the flour will get lumpy. Stir milk in gradually, making smooth. Add and stir seasonings. Place over boiling water and stir constantly until sauce is thickened and well blended. Pour this thick sauce over the picked over crab meat. Mix well and refrigerate overnight. Shape the chilled mixture into patties about 1 inch thick. Roll them in the fine breadcrumbs to coat all over and lower them carefully into hot fat deep enough to cover them completely and fry to a deep golden brown. Lift out with slotted pancake lifter and let them drain a moment on absorbent paper. Serve piping hot.
Beat sugar, butter or margarine and corn syrup until fluffy. Add egg whites and extract; mix well. Gradually add combined remaining ingredients; mix well. Drop 1/4 cup measure, about 2-inches apart onto ungreased cookie sheet. Press into 3-inch circles. Bake 14 to 16 minutes or until light golden brown. Cool 1 minute; remove to aluminum foil. Store lightly covered. Makes 1 dozen.
Peel, core and chop tomatoes. Chop peppers. Mix all together. Add salt and black pepper to taste. Bring just to a boil. Ladle into hot pint jars. Add 1 teaspoon lemon juice and/or vinegar to each jar. Adjust lids.
Cream together shortening and sugar; add eggs, food coloring, vanilla and lemon flavoring. Sift together flour, soda and cocoa. Add the vinegar to the buttermilk. Alternating, add the flour mixture and the buttermilk to the creamed mixture. Bake at 350° until toothpick comes out clean (15 to 20 minutes). Use 3 greased and floured 8-inch round cake pans or one 9 x 13-inch cake pan.
Crush 1/2 cup stuffing. In small bowl, combine crushed stuffing and margarine. Set aside. In a 3-quart saucepan over high heat, heat water to boiling. Remove from heat; add remaining stuffing. Toss to mix well.
Saute onion and garlic. Add tomatoes, chicken and bouillon, simmer 15 minutes. Add Cheddar cheese. Spoon into tortillas, roll up and place in 9 x 13-inch baking dish. Sprinkle with Swiss cheese and bake at 350° for 25 minutes.
Combine mayonnaise, curry powder, soy sauce and lemon juice. Add to chicken mixture. Chill and serve.
Brown ground beef and onions. Mix with all other ingredients in large pot and cook 30 to 45 minutes.
Dissolve yeast in lukewarm water. Cream butter and sugar. Add eggs. Add mashed potatoes, sour cream and yeast mixture. Add flour and salt; knead well. Brush with melted butter. Cover and refrigerate overnight. Shape in desired form and place on greased pan. Let rise for 1 hour or more. Bake in preheated 375° oven about 20 to 25 minutes or until golden brown.
Blend all ingredients except crackers. Mix well. Pour over crackers to coat them. Put crackers on a cookie sheet. Place in warm oven for 15 to 20 minutes.
Saute celery and onion in butter until tender. Cook noodles and chicken. Chop the chicken. Combine onion, celery, water, soup, noodles and chicken. Mix well. Add 1/2 cup cheese. Mix well. Pour into greased dish and top with remaining cheese. Cook at 350° for 45 to 60 minutes.
Add ingredients to the bread pan in the order that they are listed except the raisins. Select setting to Basic. Change crust color or leave it at medium. Press Start/Stop to begin. Add the raisins when beeping sounds during kneading. Display will read 2:20. When display read 0:00, press Start/Stop for 3 seconds to cancel. Use oven mitts to handle hot bread pan.
Brown meat and drain. Combine beef and spaghetti sauce. Spread 1/3 of mixture in lightly greased 12 x 8 x 2-inch baking dish. Arrange 4 lasagna noodles on sauce. Layer 1 cup cottage cheese and 1 cup Mozzarella cheese over noodles. Spoon 1/2 of remaining sauce over cheese. Top with 4 noodles, 1 cup cottage cheese, 1 cup Mozzarella cheese and remaining sauce. Sprinkle with Parmesan cheese and 1 cup Mozzarella cheese. Bake in 350° oven for 45 minutes.
Follow the directions of Solomon for bringing up a child (Proverbs 23:14). Bake in a tube pan at 325° for about 1 hour or longer if necessary. Cool on a rack. Slices best after a few hours.
Preheat oven to 375°. Brown turkey, onion and green pepper in skillet. Add tomato sauce, chili powder and garlic powder. Simmer 8 to 10 minutes. Add cooked macaroni and 3 ounces of cheese. Stir until cheese melts. Pour into an 8 x 8-inch casserole dish that has been sprayed with a nonstick spray. Sprinkle remaining 1 ounce of cheese on top. Bake 30 minutes. Remove and let set 10 to 15 minutes before cutting.
Cook first 8 ingredients until tender. Add milk mixed with flour. Add chicken bouillon cube. Last, add cubed Velveeta cheese. Stir until cheese is melted.
Mix cloves, ginger and cinnamon together in small container. Mix all ingredients, including spices, together. Chill one hour. Shape into balls and roll in sugar. Cookies will flatten in baking. Bake at 350° for 10 to 12 minutes.
Stir sugar, milk, butter and cocoa together. Bring to a boil. Boil for 1 minute. Remove from stove, add oats, peanut butter, nuts and vanilla. Stir well. Drop by teaspoon onto wax paper.
Stir with a fork until blended. Drop by spoonfuls over fruit. Bake in an 8-inch pan for 25 to 30 minutes in a 350° oven.
Mix well the powdered sugar, peanut butter, margarine, and vanilla. Form into balls or patties or form mixture into egg shapes; dip in chocolate for Easter.
Fry eggplant until they are golden brown. Add salt, pepper and water to yogurt. Take eggplant out of the oil and put cumin seed in the oil until brown. Put half of the cumin in yogurt.
Put the hot water and soda over the dates and let stand while you mix up the rest, then put all together. Cook 1 cup brown sugar and 1 1/2 cups boiling water until sugar dissolves. Pour over pudding batter before baking. Bake in 350° oven for 35 to 40 minutes.
Combine sugar, Karo and salt. Cook and stir until sugar is dissolved. Blend in peanut butter. Stir in cereal. Pat evenly in a foil lined pan. In small pan, melt oleo and brown sugar. Remove from fire. Add milk and vanilla. Beat in powdered sugar until smooth. Remove cookie mixture from pan. Peel off foil and spread top with icing. Chill and cut in small bars.
Boil grated zucchini and sugar for 6 minutes; add lemon juice, pineapple and Pen-Jell. Boil 6 minutes more. Put in sterilized jelly jars. Melt paraffin and pour on top to seal.
Mix dry Jell-O with pineapple and add cottage cheese, Cool Whip and marshmallows. Mix well.