HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake according to directions. Bake in two 9-inch pans for 30 minutes at 350°. Cool and split cakes into halves. Cook 7-Up, cornstarch, sugar and food coloring until thick, like pudding. Slice strawberries and pour mixture over berries; cool. Put Cool Whip and mixture over cake.
Mix soda and vinegar, set aside. Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa in a large bowl. Add the egg and sugar mixture to the paste. Add the buttermilk along with the salt, sifted cake flour and vanilla. Fold in vinegar and soda. Bake in two 9-inch layer pans at 350° for 30 minutes after cooling.
Beat oil and sugar. Add eggs and bananas. Beat well. Add dry ingredients, milk and vanilla. Grease and flour pan and bake for 1 hour at 350°.
Mix ingredients in order. Pour into greased and floured 9-inch cake pans. Bake at 350° for 45 minutes.
Preheat oven to 350°. Heat oil in small skillet; add garlic and almonds. Cook and stir over medium heat until almonds are lightly toasted. Drain; cool on paper towels. Discard garlic. Chop almonds very fine; set aside.
Combine sugar and flour, then stir in eggs, flavoring, milk and vinegar and put butter in last. Bake in unbaked pie shell at 350° until golden brown.
Boil ham and water slowly in medium boiler for 20 to 25 minutes. Add chopped eggs, pepper and flour. Pour into pie pan and top with pie crust. Dot top of crust with butter. Bake at 450° (232°C) until pie crust is brown.
Cook chicken breasts; shred meat. Cook tamales according to directions. Mix all ingredients together. Pour into large casserole(s) and bake at 350° for 1 hour.
Saute seasonings in butter. Add 1 tablespoon flour. Stir well. Add crawfish. Cook on low, stirring often for about 15 minutes. Add cheese, half and half, salt and pepper. Cook about 30 minutes. Add cooked noodles; sprinkle with Parmesan and bake at 350° for 20 minutes.
Heat oil in large skillet over medium-high heat. Add green pepper, onion, salt and pepper; cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes. Stir in rice and garlic; cook, stirring constantly, until rice is tender, about 1 minute. Add broth, wine, paprika and saffron; bring to boil. Stir in tomatoes, breaking up with spoon. Reduce heat to low; cover and simmer until liquid is absorbed and rice is tender, 20 to 30 minutes. Stir in olives. Makes 4 1/2 cups.
Heat oven to 350°. Grease and flour pan. Sift flour, baking powder and salt. Beat shortening, sugar and eggs together until light and fluffy. Add flour mixture alternately with milk and lemon extract. Start with flour and end with flour. Bake 1 hour and 20 minutes for loaf pan. Sprinkle with confectioners sugar. Cut thin for serving.
Preheat oven to 350°. Grease cookie sheets. Sift together flour, salt, cinnamon and soda. In a large bowl, combine margarine, sugars, peanut butter, egg and vanilla. Cream on high speed of mixer for 2 minutes. Turn to low speed and add flour mixture. Blend for 1 minute, scraping sides of bowl as necessary. Form 1-inch dough ball between palms. Place on prepared cookie sheet. Flatten with a fork dipped in water. Bake at 350° for 10 minutes. Yields 4 1/2 dozen 2-inch cookies.
Rinse beef with hot water. Add other ingredients and place in casserole. Refrigerate overnight; bake at 350° for 45 minutes.
In a blender combine yogurt and cranberry juice. Add strawberries, raspberries and sugar. Cover and process until blended.
Peel and chop ginger. Boil with 1/2 cup water until a strong ginger flavor. Cool and strain through cloth; squeeze ginger. Boil 1 cup water with sugar until dissolved. Add tea and ginger water. Cut and press guavas through sieve. Add to cooled ginger tea mixture and combine with all other juices. Serve over ice.
In a frying pan, combine garlic, green pepper and butter. Cook slowly until soft. Add tomato sauce; heat. Add chicken and oregano. Separate biscuit dough. Halve each slice. Place on a greased baking dish. Spread mixture on each biscuit. Sprinkle with cheese. Bake at 425° for 10 minutes until brown. Serve immediately. Yields 20 pieces.
Set oven at 425°. Melt margarine in a skillet (one that can be put in the oven). Dip chicken in 1/2 cup buttermilk; roll in flour, salt and pepper. Put in skillet and brown slightly on both sides on top of range. Then bake in oven 30 minutes.
Mix sugar, flour and cocoa. Beat yolks, adding milk and vanilla. Add to dry ingredients and mix well. Add margarine and cook in a double boiler until thick. Pour into crust.
Scald milk. Set aside. In large bowl mix flour, sugar and salt. Add eggs and beat until blended. Slowly add scalded milk while beating. Put in top of double boiler and cook over boiling water, beating constantly. Cook until mixture begins to thicken. Remove from heat and cool. Add vanilla and cream. Pour mixture into freezer container, filling not more than 3/4 full. Freeze according to ice cream freezer instructions. Yields about 2 quarts.
Skin chicken breast and cut into thin strips. Drain and chop tomatoes (unless diced). Thaw frozen peas.
Combine potatoes, sauerkraut and eggs. Toss lightly and chill. Add remaining ingredients and toss lightly but thoroughly. Serve chilled. Serves 6 to 8.
Sift together flour, baking powder and salt. In mixing bowl, beat egg, mix in brown and white sugar. Add flour, baking powder and salt; mix. Add vanilla, then mix in apples and nuts. Bake in greased 9-inch pie plate for 30 minutes at 350°.
Chill ingredients. Mix in bowl. Add 7-Up last, then ice and fruit slices. Serves 50. (Makes 7 1/4 quarts.)
Place the cranberries, sugar and water in a heavy saucepan. Bring to the boil, stirring, until the sugar is dissolved. Reduce heat and simmer until the berries break open and the liquid is reduced a bit. Remove from heat. Add cinnamon and orange peel.
Brown beef in large skillet over low heat. Stir occasionally. Add 2 cups water, bouillon cube and butter. Bring to full boil, stirring constantly. Stir in Spanish rice mix. Cover and remove from heat. Let stand 20 minutes. Meanwhile, cut peppers in half, lengthwise. Remove seeds and simmer in boiling salted water 10 minutes. Fill peppers with rice mixture and place in shallow baking dish. Mix tomato sauce with remaining water and pour over rice. Top with cheese and heat under broiler.
Put beef in roaster. Combine rest of ingredients, except brown sugar, and pour over meat. Cover and bake at 300° for 6 hours or until meat shreds. May need to add more water as meat cooks. Now, add brown sugar to taste, if you want. Keep warm in crock-pot. May be cooked ahead and frozen for later use.
Slice squash and potatoes thick. Precook to reduce baking time. Fry ground meat, seasoned with salt, pepper and garlic powder to taste. Drain off fat.
Beat milk with egg. Blend dry ingredients and gradually add to milk mixture. Beat constantly until batter is smooth.
Sift dry ingredients. Beat yolks. Add milk, dry ingredients, lemon rind and, lastly, the stiffly beaten egg whites.
Preheat oven to 350°. In medium bowl, combine refried beans, 3 tablespoons tomato sauce and 1/2 teaspoon Tabasco sauce. Mix well. Spread evenly in 1 1/2-quart baking dish. Top with chopped tomato and Monterey Jack cheese.
Sift flour, baking powder and salt. Mix in sugar. Cut in butter with pastry blender; work well. Mix eggs well with buttermilk; add soda dissolved in small amount of buttermilk. Add to the dry ingredients. Turn out on lightly floured board. Knead only until smooth. Shape into loaf. Bake in 9-inch greased cake pan at 350°. Cool covered lightly for 30 minutes with cloth. Slice when completely cool.
Cream butter and sugar together. Add eggs, beat well. Sift flour and spices, baking powder and soda. Add alternately with milk. Fold in fruit. Bake at 350 degrees for 1 hour until toothpick comes out clean.
Heat oven to 425°. Grease a cookie sheet with shortening. Heat margarine until melted. Set aside. Stir flour, 2 tablespoons of sugar, the baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms.
Beat egg whites until stiff; add brown sugar and flour gradually. Add vanilla; fold in nuts. Drop by spoonfuls well apart on greased baking sheet. Bake at 250° for 35 to 40 minutes.
Cream oil and sugar. Add well beaten eggs, dry ingredients and mashed bananas. Bake in 2 loaf pans at 350° for 1 hour.
Butter a 15 x 10 x 1-inch baking pan; set pan aside. Butter the sides of a heavy, 2-quart saucepan.
Sift flour with baking powder, salt and spice. Set aside. Combine milk, egg and margarine. Beat until blended. Add flour mixture and mix until blended but lumpy. Stir in chopped apples and raisins. Spoon batter into 14 non-stick muffin pans (about 2/3 full) and bake in a preheated 400° oven for 20 minutes or until muffins are golden. Serve warm or cold. Makes 14 muffins, 105 calories each.
In an 8-inch square baking pan, combine corn, rice, milk, green pepper, salt and pepper. Cut cheese and bacon in 1 1/2-inch squares.
Cook and drain spaghetti. Combine 1 1/4 cups of Cheddar cheese, 2 tablespoons of Parmesan cheese and all remaining ingredients. Toss with the spaghetti. Place in greased casserole and sprinkle with reserved cheeses. Cook, covered, for 45 minutes at 350°. Serves 6 to 8.
In a slow cooker combine mushrooms, celery, onion dill weed and pepper. Top with chicken. Pour soup and broth over chicken. Cover, cook on High 2 1/2 to 3 hours or Low 5 to 6 hours. If using low turn slow cooker to high heat setting. Stir uncooked rice into mushroom mixture. Cover and cook for 10 minutes more.
Preheat oven to 350°. Grease and flour Bundt pan. Cream together butter, cream cheese and sugar. Mix well. Add dash of salt. Add vanilla and almond. Mix well. Add eggs, one at a time, mixing well. Add flour and mix well. Bake for 1 1/2 hours or until done. Cover with glaze (confectioners sugar and lemon juice).
Mix and spread onto cookie sheet. Bake at 350° for 15 to 20 minutes. Cut while warm.
Crust: Mix flour, crushed pecans and margarine or butter (at room temperature). Cook at 350° for approximately 10 minutes.
Boil the water. Stir in sugar. Add tea bags, cloves and mint. Let steep for 20 minutes. Remove the tea bags and mint and add the lemon juice. Chill or add ice and enjoy.
Beat canned milk, flavoring, salt and sugar for 2 minutes. Pour into chilled gallon size churn. Fill churn to fill line with whole milk.
Mix the flour, yeast, sugar and salt in large bowl. Stir in oil and water until smooth. Add enough flour or water to make soft dough. Turn dough onto floured surface; knead for 2 to 3 minutes, until smooth. Press into greased 11 x 17-inch pan. Use fingers to press up sides of pan. Continue with your favorite ingredients. Bake at 375° for 20 to 25 minutes.
Mix first 6 ingredients well and pour into greased and floured Bundt cake pan. Bake at 350° for 50 minutes or until done.
Cook macaroni noodles according to package directions and drain. Layer starting with cheese, then macaroni, then finish with cheese. Beat and add eggs, buttermilk or milk and salt. Cover all ingredients. Bake at 350° for 45 minutes.
Layer 9 x 13-inch pan or casserole dish with tortillas. Place some of the chicken on top of tortillas. Mix salsa and soups together with half a can of water. Pour soup mixture over chicken, then repeat with layers of tortillas, chicken and soup mixture. Final layer will be tortillas. Sprinkle Cheddar cheese on top and bake covered for about 45 minutes at 350°. Makes a nice dish for potlucks.
Preheat oven to 350°. Combine reserved clam liquid and spaghetti sauce. Reserving 1 cup sauce, spoon remainder equally into individual ramekins or 12 x 7-inch baking dish. In medium bowl, combine clams, Ricotta cheese, Parmesan cheese, egg and parsley; mix well. Spread equal portions on lasagna strips; roll up jellyroll fashion. Place seam side down in ramekins. Top with remaining sauce; cover. Bake 35 to 40 minutes or until hot. Serve with Parmesan cheese, if desired. Garnish as desired. Refrigerate leftovers.
Alternate cabbage and onions in a bowl with onions for top layer. Combine sugar, vinegar, salt, celery seed, mustard and pepper in a saucepan. Bring to boil. Remove from heat and add oil.
Cream together sugars and shortening. Add baking soda in water, eggs, salt and vanilla. Slowly add the flour. When well mixed, add chocolate chips and nuts. Bake at 350° until light brown.
In a saucepan bring sugar, water, cornstarch and food coloring to a boil until thick. Remove from heat and add peach flavored Jell-o. Cool. When cool, pour over sliced peaches in pie shell. Chill until ready to serve. Top each serving with Cool Whip.
Slice steak as thinly as possible and cut in crosswise pieces (for easier cutting, cut meat when partially thawed).
Melt butter and margarine. Combine all ingredients and mix well. Pour into a 9 x 13-inch pan and bake for 10 to 15 minutes at 350°. This bread will rise while baking and then fall. When it falls, remove from oven as the bread will be hard if overcooked. Slice and serve.
Bring water to boil. Add juice from strained clams. Put in vegetables, dry vegetables, butter and salt pork. Simmer until vegetables are tender. Add seasonings and clams; stir in half and half and cheese. While soup is still hot, stir in instant mashed potatoes to desired thickness. Salt and pepper to taste.
Cream butter and sugar until light and fluffy. Gradually beat in vanilla until mix is smooth. Chill.
In large skillet, brown onions, celery and oil. Add remaining ingredients; mix well and simmer 1/2 hour.
Dissolve yeast in warm water. Add sugar, salt, shortening, eggs, mashed potatoes and flour. Add flour until dough is too stiff to stir. Then turn on to floured board and knead. Put into greased bowl and let rise until double. Punch down and roll out. Spread margarine over dough with sugar and cinnamon. Roll up and slice. Bake at 375° for 15 minutes.
In saucepan, combine sugar, flour and salt. Stir in next 3 ingredients. Cook and stir until mixture thickens and bubbles. Cook and stir 2 minutes. Stir small amount of hot mixture into egg yolks. Return to hot mixture. Stir constantly. Cook and stir 2 minutes. Spoon into cooled pastry shell. Spread meringue atop pie, sealing meringue to edge of pastry. Cool before cutting.
Boil and debone fryers. Make a dark roux of flour and oil. To the roux, add vegetables, chopped. Let cook until just tender; add vegetables to a large soup kettle. Add tomatoes, broth and some water. Boil 1 1/2 hours, then add meat and the herbs. Cook 10 minutes. Can add shrimp, too. Serve over rice in soup bowl. Yield: 12 servings.
Cook stew beef with pepper in 1 gallon of water. Add onions when meat gets about done, then add chopped tomatoes, other vegetables, salt and sugar. Cook until vegies are tender. Serve hot with cornbread.
Mix all ingredients. Bake in a Bundt pan at 350° until done. Mix 1 stick softened margarine with a box of confectioners sugar and strawberries to make icing.
Beat eggs. Add pumpkin, sugar and cinnamon. Beat until well mixed, then add milk. Pour into unbaked pie crusts. Bake at 425° for 10 minutes, then at 325° until done. Makes 2 pies.
Separate an egg and add yolk to the leftover mashed potatoes. Beat the egg white well and add that next. Turn into a shallow baking dish and dot with butter. Heat and brown in a hot oven.
Put all ingredients in a blender. Blend for a few seconds on high speed or until ingredients are thoroughly combined. Pour into a large glass. Garnish with a strawberry sliced halfway and placed on rim of glass. Makes 1 serving.
Soak gelatin in water for 5 minutes. Heat contents of pineapple, sugar and lemon juice. Let come to a boil. Add gelatin and cool. When congealing, add cheese and Cool Whip. Pour into Pyrex dish and allow to set.
Combine all ingredients (except milk) in crock pot or slow cooker. Cover and cook on low for 10 to 12 hours. (If cooking on high setting let cook 3 to 4 hour.) During last hour of cooking, stir in milk.
Beat eggs, sugar, vegetable oil, vanilla and grated raw zucchini. Combine baking soda, baking powder, cinnamon, flour and salt. Add to egg mixture. Add walnuts and raisins. Mix all and pour into greased 9 x 5 x 3-inch pan. Bake 1 hour at 350°. Cool on rack or serve warm.
In a small bowl, combine oil, sour cream, heavy cream, vinegar, salt and garlic until smooth. Chill. Serve over salad greens. Refrigerate. Yield: 1 2/3 cup.
Combine ingredients in mixing bowl; blend until thoroughly mixed. Place in lightly buttered 1 1/2-quart greased casserole dish. Dot with butter. Bake at 350° for 30 to 35 minutes. Serves 6 to 8.
In a medium bowl, beat egg well. Add buttermilk and mix well. Add flour all at once and mix. Dissolve the 1/2 teaspoon of baking soda in about 1 tablespoon of lukewarm water. Add to batter. Heat griddle to 450° and lightly oil or grease. Drop by 1/4 cup on griddle. Bake as any other pancake. When bubbles form on top side and is evenly brown underneath, turn and brown the other side.
Mix all soups, water and rice. Pour over chicken breasts; bake at 350° in baking dish.
Mix all the ingredients together and put into a buttered/greased casserole dish. Sprinkle with bread/cracker crumbs and dot with butter. Bake at 350° for 20 to 30 minutes or until bubbly and begins to brown on top. Can also use turkey in place of chicken and also can use asparagus in place of broccoli.
In a skillet, brown beef, onion and green pepper; drain grease. Stir in beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Cover and simmer for 5 to 10 minutes. Stir in noodles and heat through. Yield: 6 servings.
Bring sugar and syrup to a full boil. Measure other ingredients while stirring syrup every few minutes. Put the corn flakes in a big bowl that will not melt. When the sugar and syrup comes to a full boil, remove it from the heat and stir in peanut butter and butter. Mix until melted. Pour mixture over the corn flakes and mix until all the flakes are well coated. Drop by teaspoon onto waxed paper. Allow to cool. Store in covered container. Makes 40 to 60, depending on size.
In a large skillet, saute apples, sugar and lemon juice in butter until apples are tender. Cool. In a mixing bowl, beat the cream cheese until smooth. Gradually beat in 1 cup milk, dry pudding mix and lemon peel. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 1 hour before serving. Brush with additional preserves if desired. Yield: 6 to 8 servings.
Combine zucchini, peppers and onions with salt. Let stand overnight, then drain well. Combine vegetables with all remaining ingredients, blending well. In a large pot, bring to a boil, stirring constantly. Seal in hot sterilized jars. Makes about 4 pints.
Mix together butter, sugar and egg. Sift together flour, cream of tartar and baking soda. Mix together and bake at 400° for 8 to 10 minutes.
Brown chops and place in baking dish. Sprinkle with salt and sage. Lay apple wedges over top. Sprinkle with brown sugar and cinnamon. Make gravy with flour and drippings, adding water, vinegar and salt to taste. Stir until thick. Pour over chops and bake at 350° for 1 hour.
Brown onion in butter, add soup, broth, chilies, sour cream, add chicken. Cook over low heat, stirring constantly. Place 1/3 cheese into 9x13 inch casserole. Top with layers of tortilla pieces, sauce and cheese. Repeat. Bake for 30 minutes at 350°. Serves 6.
Mix all ingredients together in shallow 2-quart casserole. Do not grease pan. Bake at 350° for 50 minutes. Use as a side dish for chili, ham or pork dishes.
Blend all ingredients in large mixer bowl, then beat 2 minutes at medium speed. Bake in greased, floured 10-inch Bundt pan at 350° for 50 minutes.
Peel and slice both potatoes and carrots. Cook in a separate saucepan until done. Mix ham, onions and garlic together; brown until done. Place in a casserole dish a layer each of potatoes, carrots and ham. Mix cream of mushroom soup with 1 cup of juice from cooked carrots. Pour this over casserole. Slice cheese and place over top of casserole. Bake in a 350° oven for 15 minutes or until cheese is melted. Yield: 4 servings.
Mix Bisquick with brown sugar; add eggs and beat well. Add oil, vanilla and pecans. Mix well. Bake in 9 x 13-inch cake pan for 45 minutes at 350°. Let cool and serve.
Preheat oven to 375°. Sift together flour, baking soda, powder and salt. Cream together butter, sugar and brown sugar. Add shortening, peanut butter and egg, beating until well blended. Gradually add sifted ingredients and mix well. Add peanut butter chips, stirring to blend. Bake on ungreased cookie sheets. Flatten balls with fork dipped in sugar. Bake 10 to 12 minutes. Let cool on cookie sheets. Remove from cookie sheets and cool on wire racks. Makes 3 1/2 dozen.
Slice and cook carrots; drain. Make sauce from remaining ingredients except cheese and bread crumbs. In casserole dish, layer carrots and cheese slices, ending with carrots. Pour sauce over top and sprinkle with bread crumbs. Bake at 350° for 25 minutes.
In large saucepan, stir in brown sugar and honey. Bring to a boil. Stir constantly and remove from heat. Stir in peanut butter until smooth. Stir in whole grain cereal flakes. Stir in mixed dried fruit bits until well coated. Spread into greased pan. Press reserved fruit bits on top. Cool. Cut into bars and wrap each in plastic wrap. Makes 24 bars.
Mix All-Bran, shortening and boiling water and allow shortening to melt. In separate bowl, beat well the eggs, honey, salt and soda. Combine all ingredients and add flour. let rise in bowl 1 1/2 hours. Place in 2 large or 3 medium greased loaf pans and let rise for 1 hour. Bake at 350°, medium loaves for approximately 30 minutes and large loaves for about 40 minutes.
Make a crust of margarine, flour and pecans. Mix and spread in 13 x 9 x 2-inch pan; press down lightly. Bake for 15 minutes at 375°; cool.
Fry bacon and remove to drain. In hot bacon drippings, sear beef and pork until very brown. Add chopped onions and peppers; simmer. Add bacon, tomatoes, chili powder, cumin seed, squash, salt and pepper. If needed, add a small amount of water to keep the stew from sticking to the bottom of the pot. Cover and simmer for 2 or 3 hours; no need to stir. Add corn and simmer for an additional 30 minutes.
Cook broccoli according to package directions; drain. Combine onion, mayonnaise, eggs and soup in large bowl; mix well. Stir in broccoli. Spoon into 9-inch casserole dish. Sprinkle with cheese and stuffing mix. Bake at 350° for 45 minutes or until brown and bubbly. Makes 8 servings.
Cream Crisco with sugar. Add eggs and beat until light. Add flour and salt; mix well. Add vanilla. Drop by spoonful onto an ungreased baking sheet. Put a nut or cherry half in the center. Bake at 350° for 10 to 12 minutes.
Sprinkle both sides of roast well with lemon pepper and place roast in roaster or pan; marinate roast overnight in 1 can of beer, 1 bottle Wish-Bone dressing and cream of mushroom soup. Sprinkle onion soup mix over roast and top with garlic. Do not salt until done. Bake at 350°, covered or wrapped in foil, until done (160° internal temperature), about 2 hours. Last 30 minutes, I place potatoes and carrots around roast and continue baking until done. When done, remove to serving platter.
Remove cheeses from refrigerator and let warm to room temperature. Mix cheeses and onion with mixer until combined. Form into a ball. Roll in chopped pecans and parsley. Cover and refrigerate until firm. Serve with crackers.
Make a thick paste of the flour and some milk. Gradually add rest of milk. Cook in double boiler, beating constantly, until thick. Cool. Cream the butter and sugar. Add vanilla and beat until fluffy. Add cooled milk mixture and continue beating until like whipped cream. Cool before icing cake. Cake and icing must be cool.
Boil to soft boil stage. Add: 1 tsp. vanilla & 1/2 tsp. cream of tartar. Pour over 6 cups Pecans. Mix well. Pour on waxed paper, separate and let cool.
Mix all ingredients except tomato sauce and bacon strips. Press into loaf pan. Cover with the bacon strips, if desired. Pour the tomato sauce over mixture. Bake 1 hour at 350°.