HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream eggs and sugar until creamy. Add oil and blend well. Sift all dry ingredients together and add to sugar mixture. This batter will be thick. Fold in chopped apples and then add vanilla. Sprinkle butterscotch chips on top. Bake in greased and floured 9 x 13-inch baking pan. Bake at 350° for 50 to 55 minutes or until done. No frosting is necessary. If you prefer, serve cake warm with whipped cream.
Mix together everything but the salsa. Stuff mixture into tortilla shells evenly and wrap. Place enchiladas seam side down in baking dish (9 x 13-inch). Cover with aluminum foil and bake for 20 minutes at 375°. Remove from oven and immediately pour salsa over top. (Low-fat sour cream and cheese can be used in this recipe.)
Mix all ingredients in a large bowl. Place in a 9 x 13-inch pan and bake at 350° for 45 minutes.
Mix all ingredients in a 2-quart saucepan. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender.
Combine 1/2 package cream cheese and margarine. Mix until blended. Add flour and salt; mix well. Form into a ball and chill 1/2 hour. On a slightly floured surface, roll to a 14-inch circle. Place in a 12-inch pizza pan and prick bottom and sides with a fork. Bake at 425° for 12 to 15 minutes. Combine remaining cream cheese, sugar and juice; mix until blended. Fold in whipped cream and spoon into crust. Place fruit on crust and serve.
Use a 13 x 9-inch cake pan. Drain the peaches. Put peaches in cake pan. Take box of yellow cake mix (dry) and put on top of peaches. Take the margarine and slice on top of the cake mix all over. Bake at 350° until lightly brown.
Mix rice, sour cream, salt and pepper to taste (add onions, if you like). Add half to Pam sprayed casserole. Top with grated Monterey Jack cheese. Cover with diced green chiles, then add layer of grated cheese, Cheddar, then add rice, sour cream, Monterey Jack cheese and chiles. Bake uncovered 45 minutes at 350°.
Cook, drain and crumble ground beef. Mix together ground beef, onion, celery, soups, dry milk, drained green beans and grated cheese. Put into a casserole dish; cover with Tater Tots. Bake in a 400° oven until the casserole is hot and bubbly.
Roll roast lightly in pepper and flour. Put cooking oil in pan. Brown roast in pan. Sprinkle onion soup mix over roast. Pour mushroom soup over roast. Add water and cover. Bake at 350° until tender (25 to 30 minutes per pound). Serve over rice if desired.
Grease and flour a tube pan; set aside. Sift flour. Add baking soda and sift twice more; set aside. Cream butter. Add sugar gradually and cream together well until fluffy. Add egg yolks one by one (saving egg whites in a separate bowl), mixing well. Add sour cream and flour mixture alternately, mixing well between each addition. Beat egg whites until fluffy and fold into batter. Pour into greased and floured tube pan. Bake 1 1/2 hours at 300°.
Preheat oven to 350°. Remove the outer layer of skin from 1 to 6 heads of garlic. Cut 1/2-inch off from each head straight across top and arrange in shallow baking pan. Drizzle 2 teaspoons olive oil over each head, letting it run between the cloves. Cover with foil and bake 30 minutes. Remove foil and bake 30 to 45 minutes more, until garlic is tender when pierced with a toothpick. Cool slightly.
Mix grapes and pineapple with dry pudding mix. Add marshmallows and Cool Whip. Blend well. Best if refrigerated 24 hours before serving.
Mix all ingredients together with a spoon. Grease and flour a 13 x 9-inch pan. Pour in batter and bake at 350° for 35 minutes or until golden brown. Make the icing while the cake is in the oven.
Heat margarine over low heat until golden brown. Remove from heat. Stir in powdered sugar and vanilla. Beat in 2 to 4 tablespoons hot water until smooth and of desired consistency.
Mix all ingredients. Bake at 350° in a casserole dish until firm. You make top with marshmallows and return to oven until light brown.
Cook raisins in water until about dry. Add apaplesauce, sugar, eggs & oil. Mix well. Add flour, soda, vanilla & spices. It will be thick. Spread in 9x13 pan and bake at 325° for 25-30 minutes.
Beat cream cheese until smooth. Cut up cherries. Add drained pineapple, drained well. Mix all together. Add mayonnaise to ingredients. Make sandwiches using three slices of bread. Chill and slice in desired size.
For the crust, take the first 3 ingredients listed; mix and spread on pizza pan. Bake at 350° for about 10 minutes. Cool.
Cream margarine; add flour, grated cheese and red pepper. Mixture will be very stiff; chill. Roll out on lightly floured surface and cut into 2 or 3-inch circles. Bake at 375° for 10 to 12 minutes.
In a saucepan, bring water, milk and salt to a boil. Add grits, reduce heat and cook until done, stirring occasionally. Add butter, cheeses, Worcestershire, garlic powder and cayenne. Stir until the butter and cheeses have melted. Put in greased 3-quart casserole and sprinkle with paprika. Bake in 350° oven for 15 to 20 minutes or until heated thoroughly. Makes 12 side dish servings or 6 main dish servings.
Combine flour, sugar and soda in large bowl. Cut in shortening; stir in yeast and buttermilk. Mix very well. Keep covered in refrigerator at least one hour or two before using. Roll out and cut as desired. Place on greased pan. Allow them to rise for 2 hours. Bake at 450° approximately 10 minutes or until golden brown (450° oven).
Cook carrots in water until just tender. Drain. Then saute in butter for 5 minutes. Add brown sugar, mustard, 2 drops Tabasco sauce, salt and pepper. Cook, covered, about 10 minutes.
Add all ingredients to water, except egg noodles. Bring to boil, then simmer about 45 minutes or until carrots are tender and water has reduced about 1/3. Add egg noodles about last 10 minutes of cooking time and boil until tender.
Place cauliflower in 1 1/2-quart glass dish. Add water. Cover and microwave for 8 to 10 minutes. Combine mayonnaise, mustard and onion. Spoon sauce on top of cauliflower and sprinkle with cheese. Roast for 2 minutes. Let stand 2 minutes; serve.
Dissolve yeast in warm water. Stir in cooled milk, sugar, oil, baking powder, salt, egg and 1 to 1 1/2 cups flour. Beat until smooth. Mix in remaining flour to make dough easy to handle. Turn dough onto well floured board; knead 5 minutes or until smooth. Let dough rest 15 to 20 minutes. Roll to a 12 x 10-inch rectangle. Spread with 4 tablespoons softened butter. Sprinkle evenly with a mixture of 1/2 cup sugar and 1 1/2 teaspoons cinnamon. Roll up, beginning at wide end. Cut into 12 slices. Place in a 9 x 13-inch greased pan, slightly apart (4 rows of 3 each). Refrigerate at least 12 hours. Heat oven to 350° and bake for 30 to 35 minutes.
Cream butter and sugar; add eggs one at a time. Mix well. Dissolve soda in buttermilk; add to creamed mixture. Place flour in bowl. Add dates, candy and nuts. Stir to coat each piece. Add mixture and coconut to creamed mixture and mix. Bake in tube pan at 250° for 2 1/2 to 3 hours.
Pour peaches and juice into baking dish (approximately 9 x 9-inch). Mix sugar and Bisquick together and sprinkle on top. Cut oleo into slices and layer top. Bake at 325° for 25 to 30 minutes, or until top is golden brown. Heavenly! An original recipe.
A very old cookie recipe I got from Myrtle Boyer when she played Mrs. Santa Claus at O.H. Garden Club display.
Heat oven to 350°. In medium bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, butter and vanilla. Beat until smooth. Pour batter into pan. In small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 4 tablespoons cocoa. Sprinkle mixture evenly over batter. Pour hot water over top. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes. Spoon into dessert dishes. Serve with ice cream or whipped cream. Makes 8 to 10 servings.
Mix all ingredients together with a spoon. Do not use mixer. Batter will be stiff. Spread into greased and floured 13 x 9-inch pan. Bake in 350° oven for 45 to 60 minutes. Serve with whipped topping or ice cream.
Mix all ingredients together. Bring to a boil. Simmer. Salt and pepper to taste.
Heat chili in saucepan on low heat. Stir in cream cheese and Cheddar cheese. When melted, serve warm with nacho chops.
Combine first 4 ingredients; beat well. Add eggs; beat again. Add remaining ingredients and mix well. Drop small balls of dough on cookie sheet and flatten slightly with a fork. Bake in 375° oven 10 to 12 minutes.
Preheat oven to 325°. Cream butter and margarine well with sugar. Add vanilla; mix. Add flour, nuts and chocolate chips. Bake for 20 to 25 minutes in a 13 x 9-inch jelly roll pan. Cool and cut in squares.
Wrap each piece of chicken with a strip of partially cooked bacon. Cover bottom of flat, greased dish (12 x 8-inch) with dried beef. Arrange chicken on beef. Mix soup and sour cream, then pour over chicken. Cover and refrigerate (even overnight). Bake uncovered at 275° for 3 hours. Serve over wild or white rice. Serves 8.
Sift all dry ingredients. Add others into bowl; mix well. Bake 1 hour or until cake leaves no imprint. Ice.
Mix mayonnaise and garlic together. Spread mixture on the tortillas. Layer spinach, roast beef, cheese on top of mixture. Roll up tortilla tightly. Wrap in foil and refrigerate until ready to serve. Slice in pinwheels when ready to serve.
Cook diced potatoes, onions, salt and pepper in water until soft. Set aside with water. In small saucepan, simmer margarine, flour, milk and a dash of salt. Cook this until thickened. Cook separately the bacon strips. Use oil from bacon to mix all ingredients together and simmer to preferred thickness. Serve with bacon bits on top.
Melt entire package almond bark in microwave, stirring well until smooth. Drop handful of pretzels at a time. Stir well; remove one pretzel at a time. Place on waxed paper until hardened.
Meatballs: Mix hamburger, soy sauce, cornflakes, parsley flakes, garlic powder, eggs, onion, ketchup and pepper. Roll into 1-inch balls and place in a shallow baking pan.
Mix cake mix, eggs, pudding, oil and water for 4 minutes. Pour 3/4 batter into well-greased and floured Bundt pan. To the 1/4 left, add chocolate syrup and chocolate chips. Pour over batter in pan and swirl lightly. Bake in 350° oven for 55 to 60 minutes. Cool. Remove from pan. Sprinkle with powdered sugar.
Wrap each breast with strip of bacon. Cover bottom of pan with chipped beef (tear up). Lay chicken on beef. Sprinkle dried or fresh onion on top. Mix soup, sour cream and pour over chicken. Cover and refrigerate 3 1/4 hours. Bake, uncovered, at 275° for 3 hours. I use chicken breast halves and shorten baking time.
Mix 2 ingredients with electric mixer until fluffy. Serve as dip with strawberries, melon or any fruit. Makes 1 1/4 cups.
Cook raisins in water for 15 minutes. Add the rest of the ingredients; cook on low heat, stirring, until thickened. Pour into baked crust. May be topped with meringue or served plain.
Cream sugar and butter. Add flour and other ingredients. Pinch off tiny pieces. Roll between the palms. Bake about 30 minutes at 325° or 350°. Take from oven. Roll, while hot, in the powdered sugar.
Mix sugar, peanut butter and cream cheese. Blend in Cool Whip. Pour into crust. Chill at least 4 hours.
Arrange beef cubes in single layer; do not brown. Place vegetables on top, then sauce, water and sugar. Scatter tapioca over top and seal with foil. May either bake 1 1/2 hours at 325° or 8 to 10 hours at 200°.
Mix ingredients well, into balls. Then roll in coconut (optional) or pat flat in a pan as fudge. Refrigerate.
Preheat oven to 350°. Cut loaf in half lengthwise. Melt some butter in bowl and stir in olive oil. Spread on bread and sprinkle with garlic, seasoning and Parmesan cheese. Bake 15 minutes at 350°; cut into 1-inch strips.
Bring sugar and corn syrup to a boil; add peanut butter and mix well.	Pour over Rice Krispies and peanuts. Mix lightly and add chocolate chips last (as they don't melt). Pour into 9 x 13-inch buttered pan. Cool and cut into bars.
Preheat oven to 350°. Wash, dry and season chicken. Saute onion in oil. Add undiluted tomato soup. Cook slowly for 5 minutes. Add sour cream to sauce. Pour over chicken which has been layered in ovenproof casserole. Cook 1 hour.
Sift dry ingredients into large bowl. Add shortening, eggs and about half the applesauce; beat until smooth, about 2 minutes. Add remaining applesauce, water and vanilla and beat about 1 minute longer. Bake in greased 13 x 9 x 2-inch pan in a moderate oven at 375° for 40 to 45 minutes.
Heat oven to 350°. Use a 9 x 13-inch baking pan. Melt butter, mix with peaches. Sprinkle cake mix over top of peaches and pat gently to spread. Make a few holes so juice can come up. Melt another stick of butter, add to top of cake mix. Sprinkle with nutmeg. Bake for 45 minutes.
Salt and pepper chicken about 15 minutes ahead of baking. Mix crumbs, cornmeal and seasonings. Dip chicken in melted shortening and then in crumb mixture and place into greased baking pan. Bake at 400° for 20 minutes. Turn and bake on 325° for 40 to 50 minutes. (Pour a little shortening on top of chicken.)
In resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. Grill, uncovered, over medium coals for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.
Chop up tomatoes and place in a colander with the chilies to drain. Add onion and mix thoroughly, set aside to drain.
Put 8 cups warm water in large bowl; stir in sugar until dissolved. Sprinkle yeast over sugar water and set until yeast is bubbly. Stir in salt, Postum, molasses and potato flakes. Then add wheat flour; stir in well. Stir in vinegar and allow to sit 20 to 30 minutes. Beat batter with wooden spoon 2 to 3 minutes until mixture begins to get "glue-y" or "globby" --- that means the gluten is ready. Then add the oil and stir in until it disappears. Beat in 5 cups white flour until mixed in, then beat in enough more to make a kneadable dough (dough will be sticky). Knead 5 to 7 minutes, until dough is smooth and elastic. Add flour as needed to keep dough from sticking to the surface. On lightly floured surface, let raise until doubled in size; punch down and let raise again (you can skip the second raising if time is short). Punch down; divide into 4 equal parts. Knead each part into a smooth round ball; let rest 10 minutes. Shape each ball into a loaf and place in a greased loaf pan. Let loaves raise until about 2-inches above rim of pan. Bake in preheated oven at 375° for 42 minutes, or until done. Remove from oven; wait 2 minutes. Remove from pans and cool on clean dish towel. Enjoy. Makes 4 large loaves.
Cook beef and onion together; drain. Beat milk, eggs and Bisquick. Place beef in a greased baking dish; pour over milk mixture. Top with tomatoes and cheese. Bake at 400° for 20 to 25 minutes, or until done.
Combine the ingredients with electric mixer. Pour into a 9 x 13-inch cake pan. Bake at 350° for 30 minutes, or until done.
Cream Crisco, sugar and eggs well. Add vanilla and cooled raisin mixture. Set aside. Sift together flour, salt, cinnamon, nutmeg and allspice. Add to raisin mixture and blend well. Add 1 cup chopped nuts. Drop on cookie sheet and bake 10 to 12 minutes in 350° oven. Makes 6 dozen.
Bake in unbaked pie shell 10 minutes at 450°, then 30 minutes at 350°.
Mix and sift flour, salt and pepper. Add clam liquid, milk and eggs. Stir until well blended. Add clams and butter. Mix thoroughly. Drop from spoon into deep hot fat. Fry for 4 to 6 minutes.
Cook eggplant in small amount of boiling water 5 minutes; drain well. Layer half the eggplant, tomatoes, bread crumbs, oregano, tomato sauce, Parmesan cheese and Cheddar cheese in a 1 1/2-quart casserole dish coated with cooking spray. Repeat layers, omitting top layer of Cheddar cheese. Bake in preheated 350° oven for 15 minutes. Sprinkle with remaining Cheddar cheese and bake 5 minutes more. Makes 3 servings.
Heat oven to 350°. Over low heat, slowly melt the shortening or margarine, taking care not to scorch. Remove from heat and blend in brown sugar. Cool. Stir in egg. Sift together and stir in flour, baking powder and salt. Stir in vanilla or nuts. Spread in a well-greased and floured OR wax paper lined 8 x 8 x 2-inch (square) pan. Bake 20 to 25 minutes until a light touch with finger leaves a slight imprint. Brownies should look a light golden color. Do NOT overcook. Cut into bars while warm.
In a large skillet, melt margarine and saute onions, carrots, string beans and caraway seed for 5 minutes. Add peppers and cook 3 more minutes. Add zucchini and cook for 3 more minutes, stirring constantly. Add mushrooms and cook an additional 5 minutes, covered. (Drain off any liquid.) Add cooked rice, raisins, chopped walnuts, dillweed and tamari, salt and pepper. Place mixture in a buttered casserole and top with grated Cheddar cheese. Bake at 375° for 15 minutes or until casserole is heated through and cheese is melted. Makes 6 servings.
Put squash, onion, salt and water together; cook until tender. Drain. Put in a 1 1/2-quart baking dish. Add cracker crumbs, egg, cheese soup and 1/2 stick butter. Melt the other 1/2 stick of butter; stir in Shredded Wheat. Stir until well coated; sprinkle over squash mixture. Bake in preheated 350° oven for 30 minutes, or until bubbly and top is golden brown.
Brown ground beef in a heavy skillet, stirring to separate meat particles. Sprinkle flour over meat; stir in until well mixed with meat. Add soup; cook until thoroughly heated and slightly thickened.
Preheat oven to 300°. Cream the first 7 ingredients. Add the nuts and fruit, which has been chopped. Drop by 1/2 teaspoonful (bite-size) on a greased cookie sheet. Bake 15 to 20 minutes until lightly golden brown.
Mix first three ingredients and press into 9 x 13-inch glass pan. Bake 15 minutes in 350° oven. Beat eggs slightly, add remaining ingredients and mix. Pour over top of hot crust. Bake 20 to 25 minutes in 350° oven. Remove from oven and sprinkle with powdered sugar. Cool overnight or 4 hours in refrigerator. Cut into squares. Makes 32 small squares.
Boil water to steep tea and mint. Steep about 15 minutes and remove tea bags. Leave mint in solution until cool. Strain into 2-gallon container. Add lemonade, peach nectar and syrup concentrate. Add the ginger ale and soda. Taste before adding Simple Syrup.
Combine the first 3 ingredients thoroughly in a gallon ice cream bucket. Fill almost to top of container with dry milk. Store in airtight container. To serve, spoon 3 to 4 teaspoons of mix in cup. Add 1 cup boiling water; stir well.
Mix sugar and Jell-O. Add water. Mix cornstarch with a little water. Let dissolve. Add to mixture. Bring to a boil and let thicken. Cool and add berries.
Cream butter and 1 cup brown sugar in bowl. Bet in egg and vanilla. Add mixture of flour, soda and salt gradually, mixing well after each addition. Shape into 1-inch balls. Place 2 inches apart on cookie sheets.
Cook together the tomatoes, onions and red pepper, then add tomato paste, sugar, salt, oregano, Wesson oil and basil. Cook until thick and can.
Cook potatoes in small amount of water in saucepan until tender; drain and mash. Saute bacon and onion over low heat, stirring, until golden brown. Add bacon mixture, butter, parsley, salt, nutmeg, pepper, mustard and Worcestershire sauce to potatoes. Stir in milk; simmer, stirring constantly, until heated through. Sprinkle with cheese; serve at once.
Combine all ingredients. Add to 1 pound hamburger that has been browned and drained. Stir in 1/2 cup of water and simmer 10 minutes. Mix equals 1 package of commercial taco mix.
Spread coconut on bottom of 13 x 9 x 2-inch cake pan. Spread pecans over coconut. Mix German chocolate cake mix per directions on box; pour over coconut and pecans. Mix together margarine, cream cheese and powdered sugar. Drop this mixture from spoon in dollops onto cake mix; do not stir. Bake at 350° for 50 to 60 minutes.
Soak beans overnight in a large pot with 6 cups water. Add the baking soda and bring to a boil. Allow to simmer 10 minutes; drain and reserve liquid. Place the beans, salt pork and onions in a bean pot or casserole. Add molasses, sugar, dry mustard, salt, pepper and a cup of the bean liquid. Stir thoroughly and add enough liquid to cover the beans. Cover with lid. Bake 2 hours at 300°. Add the remaining liquid and stir. Bake an additional 1 1/2 hours or until the beans are tender. Uncover for last 1/2 hour of cooking. Total cooking time is 3 1/2 hours at 300°. Serves 8.
Beat eggs. Add cooled milk. Mix well. Add rest of ingredients. Pour into buttered 9 x 9-inch baking dish. Set dish in pan of hot water in oven. Bake in slow oven for 1 hour at 325°. Take out and sprinkle with nutmeg.
Drain tuna and place in mixing bowl. Chop celery and sweet pickles; add to tuna. Chop boiled egg and add with other ingredients. Add mustard, mayonnaise and salt and pepper to taste. Mix well. Refrigerate leftovers.
Marinate 6 to 8 chicken breasts overnight. Grill to cook.
Mix together in a blender all ingredients except cheese and meat. Pour into a greased pie pan. Put grated cheese and meat in mixture in pie pan and gently push below surface with a spoon. Bake in 350° oven for 45 minutes. Let stand 10 minutes before serving.
Stir together jelly and mustard over warm heat. Add wieners (each cut into 4 or 5 pieces) and let simmer about 20 minutes. Serve warm in chafing dish.
Mix the first seven ingredients. Melt margarine and crush Ritz crackers. Mix with toasted almonds. Sprinkle over top of mixture. Bake at 350° for 45 minutes.
Put the apples, walnuts, brown sugar, raisins, flour, lemon peel and cinnamon into a bowl. Mix these together. Then roll with a rolling pin; roll pastry to 1/8-inch thickness. Cut into 5-inch circles. Spoon 1/4 cup of apple mixture into center of circle. Moisten edges of pastry with few drops of water. Fold pastry and trim the edges with a fork. Place on greased cookie sheet. Bake at 450° for 10 minutes, then turn down heat to 400° and bake 10 more minutes. Brush each with milk and the sugar. Take out of oven. Then put back into the oven for 5 minutes. It makes 10 to 12 servings. Yum! Yum!
Heat oil in large heavy kettle. Add onion and green pepper and cook, stirring often, until onion is golden. Add paprika, beef and salt and cook, stirring until meat loses its red color. Add tomatoes and 3/4 cup water. Bring to a boil, cover and simmer 1 1/2 hours. Add potatoes and carrots and cook until all is tender. Makes 6 servings.
Top each piece of veal with some cheese and one anchovy. Sprinkle with salt and pepper; roll and tie with string. In melted butter, cook rolls uncovered on top of stove, turning occasionally. Add wine and cook 10 minutes. Remove string and arrange on platter. Pour on sauce and garnish with fresh parsley.
Cream together margarine, brown sugar and egg. Add dry mix and Cola. Stir in raisins, nuts and fruit. Put in greased tube pan. Bake at 325° for 1 1/2 hours.
Mix 3 cups water and sugar in saucepan. Bring to boil; reduce heat. Simmer 20 minutes. Remove from heat. Add vanilla bean halves. Let stand until cool.
In medium mixing bowl, stir together the 1/2 cup sugar, flour, the 2 tablespoons cocoa powder and baking powder. Stir in milk, butter and vanilla. Pour into 3-quart microwave-safe dish. In small mixing bowl, combine 3/4 cup sugar and 1/4 cup cocoa powder. Stir in hot water. Pour evenly over batter. Do not stir. Microwave uncovered on High for 5 to 8 minutes or until cake springs back when lightly touched. Let cool, uncovered, at least 20 minutes before serving. Makes 4 servings.
Melt the butter in a 9 x 13 glass baking dish. Mix in the flour with the butter slowly, then add the sugar then milk. Once this mixture is blended thoroughly, add the can of peaches. You can use light if you want to. Do not drain the syrup. Cook at 350° for approximately 45 minutes. Please check it often from 30 minutes on for appropriate doneness as oven temperature may vary.