HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixer, cream oleo, sugar and cream cheese well. Add eggs one at a time, beating after each. Add vanilla at slower speed. Add flour a little at a time. Pour into large greased and floured stem pan. Place in cold oven and bake at 300° for 1 1/2 hours.
Cream oleo and sugar. Add cocoa, eggs and vanilla and beat 2 minutes. Add remaining ingredients. Mix and bake at 350° for 35 to 40 minutes in a 9 x 13-inch greased pan. While cake is warm, spread on the Marshmallow Creme. When cool, frost.
Peel, slice and wash pears. As you slice them, put them in a pot of slightly salted water. This keeps them from turning dark until you finish slicing. When all of the pears are sliced, take them out of the water and rinse them. Measure 2 parts fruit and 1 part sugar into a large pot. Cook slow until sugar melts. Turn up heat so they will boil hard for 1 1/2 hours. Stir occasionally. Pears turn red when they are ready.
Cream Crisco, sugar and eggs; beat. Stir in flour, cocoa and salt together. Add alternately with milk. Add water and soda, which has been mixed together. Drop by spoonfuls onto cookie sheet. Bake at 400° for about 8 minutes.
Slip skins from grapes - set aside. Bring pulp to boiling point. Press through sieve, add skins. Combine sugar, flour and salt. Add lemon juice, butter and grape pulp. Pour into unbaked pie shell. Sprinkle topping over pie. Bake at 400° for 10 minutes. Reduce heat and bake at 325° for 40 - 50 minutes.
Grate shrimp and onion as fine as possible. Add remaining ingredients, mixing well. Serve with your choice of crackers.
Fry bacon strips crisp and remove from frying pan. Saute onions and bell pepper in bacon drippings. Crumble bacon back in sauteed onions and pepper. Put this mixture and tomatoes (after mashing) in saucepan. Add a small amount of baking soda or sugar and cook for 30 minutes. After tomatoes have boiled down, add equal amounts of rice and tomato mixture in rice steamer. Steam until tomatoes have cooked through the rice. Fluff rice to cook 30 more minutes. Add 1 pat of butter. Fluff with fork and serve.
Season pork chops with salt and pepper. Brown in 1 tablespoon hot oil in a skillet. Remove from skillet and place in baking dish. Saute onion and celery in margarine in a small skillet. Combine with bread cubes, poultry seasoning, celery salt and 1/4 cup water; mix lightly. Shape dressing into mounds on top of chops. Coat potatoes with oil; place around chops. Combine soup and 1/2 cup water; pour over chops and potatoes. Bake at 350° for 1 hour, or until meat is tender. Serves 6.
Break bread into small pieces. Pour enough broth or water over to moisten. Add eggs, onion, salt and pepper. Mix well and be sure it is moist, not dry. Pour dressing onto the steak. Roll the steak like a jelly roll and tie in 2 to 3 places. Bake in electric skillet at 350° for 1 hour or more.
In large punch bowl, combine punch, lemonade and orange juice concentrates; mix well. Just before serving, add club soda, ginger ale and ice. Float orange slices on top.
Sift sugar and flour. Mix and heat to boiling: butter, Crisco, cocoa and Coca-Cola. Add to sugar and flour while hot. Add 1/2 cup buttermilk, 2 beaten eggs and 1 1/2 cups miniature marshmallows. Pour into greased and floured pan and bake at 350° for 30 to 45 minutes.
Combine first 5 ingredients in a large saucepan. Cook over medium heat, stirring gently, until mixture comes to a boil; boil 5 minutes, stirring constantly. Remove from heat. Add chocolate morsels, stirring until chocolate melts. Stir in pecans and vanilla. Spread evenly into a buttered 8-inch square pan. Cool and cut into squares. Yields 2 pounds.
Mix together butter and eggs. Add vanilla. Add flour and sugar. Place 4 portions (about a heaping teaspoonful) in a preheated waffle iron. Cook until brown, about 1 minute. Sprinkle with powdered sugar. Makes about 10 dozen.
Mix first 3 ingredients and roll to size of buckeyes, 1-inch in diameter. Chill.
Remove key from any size canned ham and put the key where you will find it. This is the hard part. Using a "church key" type can opener, punch holes around the top of the can. Make 2 holes side-by-side to make larger holes. Place canned ham in 350° oven for 30 minutes. Remove can from oven and carefully pour liquid from can. This can be used in beans or soup, if desired. Prepare favorite sauce and pour through holes into the can to nearly fill the can. Reduce oven to 275° and continue cooking ham for 20 minutes per pound. Remove from oven, find the key and open can. Remove ham to platter and slice. Serve with sauce. Throw can away. No pan to wash!
Soak corn tortillas in chicken broth. Combine in saucepan over low heat remaining ingredients. Layer tortillas in bottom of casserole dish. Pour 1/2 of mixture over tortillas, then cover with remaining tortillas. Pour rest of mixture on top. Bake at 350° for 35 minutes.
Mix cake as directed on package. Grease a 9 x 13 x 2-inch pan. Pour half batter in pan and bake at 350° for 15 minutes.
Microwave 5 minutes on High, then 15 to 20 minutes on 50% power or Medium. Let stand at least 5 minutes. Add the mushrooms; cook through, but don't let rice get mushy. Serve hot, topped with parsley.
Heat oven to 350°. Grease 8 x 4-inch loaf pan. In medium bowl, combine cracker crumbs and milk. Let stand to moisten about 5 minutes. Stir in fish, cream of shrimp soup, eggs, green onion, lemon pepper and garlic powder. Spread mixture in pan. Bake until loaf is golden brown and knife comes out clean (55 to 60 minutes).
Blend the corn syrup, sugar, vanilla, eggs and peanut butter; pour into the unbaked shell. Bake in a 350° oven 50 to 55 minutes. The center will look "wobbly" but will set as the pie cools. When cool, cover with Dream Whip and sprinkle with chopped peanuts.
Melt butter. Stir in flour and pepper to taste. Cook, stirring constantly until brown. Pour in chicken broth. Stir until desired thickness.
Follow cake mix recipe. Add the coffee. Whip the cream for icing. Brown shaved almonds in pan. Sprinkle over whipped cream icing.
Wash, pare and slice potatoes. Cook with the carrots in boiling water to cover until tender. Drain. Saut bacon until crisp. Drain on paper towel and crumble. Saut onions and celery in 2 tablespoons of the bacon fat. Combine all ingredients except cheese. Simmer 30 minutes. Garnish each serving with Cheddar cheese.
Melt butter in a pan; mix all the ingredients. Add peaches last. Bake at 350° until done.
Remove seeds from peppers and cut lengthwise. Combine rice, Velveeta cubes, celery and cilantro. Mix lightly. Place in shallow baking dish. Cover. Bake at 350° for 30 to 35 minutes. Makes 6 servings.
Cook sugar, milk, butter and cocoa to a rolling boil, then count 1 1/2 minutes. Remove from heat and add oats and peanut butter. Drop by spoonfuls on wax paper and let harden or lightly greased 10 x 13-inch pan and spread in pan. Let harden and cut.
Mix together soup, mayonnaise, lemon juice and cheese. Fold into drained broccoli; add salt to taste. Pour into buttered casserole. Top with cracker crumbs and almonds. Bake at 350° for 20 to 25 minutes until bubbly.
Cook cubed potatoes in boiling water until tender (about 10 minutes). Drain, reserve liquid. Add enough water to reserved liquid to make 1 cup. In saucepan, cook onion in butter until tender. Blend in flour and pepper. Add milk and potato water all at once. Cook and stir until mixture thickens and bubbles. Add chopped ham and cheese; stir to melt cheese. Add potatoes. Salt to taste. Serves 8.
Mix peppers and vinegar in blender. Add catsup to pepper mixture in boiler and bring to a boil. Cut heat down and simmer for 30 minutes. Let cool and pour back into catsup bottles.
Combine all ingredients except lettuce; stir well and pour into a 9 inch square pan. Freeze until firm; cut into squares, and serve on lettuce. Yield: 9 servings.
Dissolve lemon jello with boiling water. Add mayonnaise and sour cream. Mix well and let stand until thickened. Add pineapple and juice and cheese. Refrigerate.
Melt margarine, peanut butter and chocolate chips in heavy pot. When melted, pour over Chex cereal. Stir slowly. Put sugar in brown paper bag and pour in the Chex mixture. Seal and shake until well coated. Pour into a bowl and serve.
Boil shells for 10 minutes; drain. Cook frozen spinach; drain well. Mix with Ricotta, egg and cheese. Stuff shells. Combine sauce, oregano, salt and pepper. Put 1/2 cup of sauce on bottom of 9 x 13-inch pan. Place stuffed shells on top of sauce. Dab with sauce and bake at 350° for 20 minutes.
Drain juice from pineapple and add enough water to make two cups. Bring almost to a boil and add gelatin and marshmallows. Let dissolve. Remove from heat and cool until slightly firm. Add cottage cheese, pineapple and nuts and mix together. Fold in sweetened whipped cream. Pour in large mold and chill.
Vanilla: Beat eggs in large bowl with fork. Add remaining ingredients; mix well. Pour into ice cream freezer and freeze.
Cream sugar and oleo until light and fluffy. Add eggs; mix thoroughly. Sift together dry ingredients. Combine the two mixtures; roll into 2 rolls. Wrap in wax paper and chill. Slice and bake about 5 minutes at 350°.
Fold all ingredients together. Prepare bread loaf by cutting out large circle in loaf. Cut removed portion of bread into cubes. Pour mixture into hollowed out place in loaf. Dip cut cubes of bread into mixture.
In a large skillet, brown the meats, onion and green pepper. Drain off excess fat. Add pepperoni and Ragu sauce. Cook on medium heat for 10 to 15 minutes, stirring occasionally. Remove from heat and add noodles. Stir well. Turn out into a deep 9 x 13-inch greased or sprayed casserole dish. Top with cheese. Bake in a 375° oven until cheese melts. Serve with optional garlic bread.
Boil chicken. Let cool, bone it and cut up into small pieces. In mixing bowl, mix soup and milk. Add the chicken. Arrange tortilla chips in casserole dish. Add shredded cheese. Add the chicken mixture. Add another layer of tortilla chips. Finish off with another layer of cheese. Bake at 350° for 25 minutes.
Melt butter in heavy saucepan. Add sugar, syrup and water. Cook, stirring often, to hard candy stage (300°). Quickly stir in coarsely chopped nuts. Pour in well-greased 13 x 9 x 2-inch pan. Cool. Spread top with half the chocolate and half the finely chopped nuts. Turn over and repeat with chocolate and nuts. Chill. Break in pieces like peanut brittle.
Cook carrots 5 minutes and drain. Mix remaining ingredients and pour over carrots. Chill.
In a saucepan, combine juice and cinnamon. Stir in tapioca and let it soak for five minutes. Bring tapioca to a boil over medium heat, stirring frequently. Boil for 2 minutes. Cool 20 minutes and stir. Chill 2 hours before serving.
Soak tabuli (bulgur wheat) in oil and lemon juice while cutting up the vegetables. Mix all remaining ingredients together with the wheat mixture. Cover and let stand in refrigerator for 2 hours or overnight. It gets better as time goes on.
Combine together. Bring to a boil. Let cool and pour over vegetables. Refrigerate overnight before serving. Keeps well for several days.
Cut bacon strips in quarters. Press each into cracker crumbs. Fold into a roll and anchor with toothpicks. Let set at least 2 hours. Place under broiler to brown. Turn for cooking both sides. Serve hot.
Combine crumbs, two tablespoons sugar and margarine. Press on bottom and up sides of 8-inch spring-form pan. Preheat oven to 375°.
Mix butter and cheese until smooth. Add flour, pepper and celery seed; mix to blend well, kneading dough with hands to form a ball. Spread a scant teaspoon full of dough thinly around olive. Place 8 to 10 balls in a round microwave dish. Cook in microwave oven for 3 to 3 1/2 minutes. Repeat, cooking all cheese balls. Makes about 3 dozen.
Put cocoa and Crisco in a bowl. Add boiling water; let cool. Mix flour, sugar, salt, baking soda and Crisco with cocoa mixture very well. Add sour cream, vanilla and eggs. Bake in either 2 (8 or 9-inch) round cake pans or 1 oblong pan. Be sure to grease and flour pans. Bake in 350° oven.
Remove seeds and grind peppers in food chopper or food processor. Save the juice and mix it with the vinegar and sugar. Bring to full boil on stove. Boil 5 minutes. Add ground peppers and cook 2 more minutes. Cool 5 minutes and add Certo. Bring back to full rolling boil for 1 to 2 minutes. Cool about 5 minutes. Skim and pour into sterilized glasses. Seal.
Cook corned beef covered with water in a large pot, with onion, celery, carrots, bay leaf and rosemary for 3 hours. Remove meat and add potatoes and cabbage for 1 hour.
Puree peaches in food processor or blender. In medium mixing bowl, combine pureed peaches, sour cream, sugar and lemon juice. In large mixing bowl, stir ice cream, just until softened; fold in peach mixture. Turn into the Jel-ring mold. Apply seal and freeze several hours or overnight until firm. If desired, fill center of unmolded dessert with fresh raspberries; drizzle with some of the raspberry sauce. Spoon remaining mixture over and around the dessert. Garnish with peach slices and mint leaves; serve. Makes 8 to 10 servings.
Dissolve the jello and sugar in the hot water. Add the cold water, strawberries, pineapple, bananas and nuts. Pour half of this mixture into a dish (approximately 9 x 9-inch) and let it jell.
Knead together all ingredients. Wrap and refrigerate overnight. Work with part of dough at a time so remaining dough stays cold. Roll out dough on sugar. Cut into squares. Fill each square with strawberry or apricot jam. Fold each square over jam to form a triangle. Press edge with a fork. Bake at 350° for 15 to 20 minutes.
Mix ground chuck, egg, onion, bread crumbs and 1/4 cup mushroom soup. Form patties and brown in skillet. Drain fat off. Pour the rest of the mushroom soup over the patties. Simmer for about 30 minutes.
In blender container, combine milk, egg and Ricotta cheese and process until smooth, scraping down sides of container as necessary; set aside. In 10-inch nonstick skillet, heat margarine over medium heat until bubbly and hot. Add garlic and saute until softened, about 1 minute. Reduce heat to low and add egg mixture, Parmesan (or Romano) cheese, basil, oregano and pepper. Cook, stirring constantly, until sauce is thickened, 3 to 5 minutes (do not boil). Add broccoli, cauliflower and carrot to sauce and cook, stirring constantly, until vegetables are heated through, about 1 minute. Arrange pasta on serving platter and top with vegetable-cheese mixture.
Cook macaroni according to directions; drain. Combine next 11 ingredients; toss well. Chill at least 1 hour. Spoon into lettuce lined dish. Arrange tomato slices and egg wedges around edges. Garnish with parsley.
Melt chocolate chips, milk and butter over low heat. Take off heat and add peanut butter and powdered sugar. Pour into greased pan; cool and cut into squares.
Mix all ingredients and pour into a 13 x 9 x 2-inch pan. Bake for 25 minutes at 350° or until golden. Cut into 2-inch squares to serve as appetizers. Good warm or cold.
Cook and drain macaroni. grate cheese; mix all ingredients and put in crock pot.
Drain peaches well. Melt margarine and brown sugar in 10-inch heavy skillet. Heat until sugar is dissolved. Remove from heat and place peach slices in center, forming circle. Scatter cherries between peaches. Sprinkle with nut pieces.
Cream the cream cheese and 3/4 cup sugar. Add the 3 eggs. Bake in 9-inch glass pie plate at 325° for 50 minutes. Cool 20 minutes before putting on topping.
Dissolve gelatin and salt in hot water. Add the cold water and chill until just syrupy. Fold in remaining ingredients (except cabbage). Chill until slightly thickened. Fold in the cabbage and pour into mold. Refrigerate until ready to serve. This should be done ahead and cannot be frozen. Serves 4 to 6. Can be doubled.
Combine flour and baking soda in a large bowl. Stir in dates. Mix yogurt and molasses together in a separate bowl, then stir into flour mixture. Place batter in two lightly oiled 8 1/2 x 4 1/2-inch bread pans. Bake in preheated 350° oven for about 1 hour or until browned and baked through.
Stir together butter, sugar and honey; do not overmix. Stir together flour, baking powder and cocoa; stir into sugar mixture. It will be slightly lumpy and dry. Beat eggs with cinnamon, cardamom and cloves; stir into first mixture. Press the coarse dough into an 8-inch log; wrap in waxed paper and refrigerate 1 hour or longer.
Combine sugar and cocoa, add butter and stir constantly over low heat until butter is completely dissolved. Add milk slowly. Increase heat to medium and boil 5 minutes. Add vanilla.
Mix orange slices with 1/2 of the flour. Add rest of the flour, baking powder, nuts, brown sugar and eggs. Mix well. Spread on greased cookie sheet (approximately 10 x 5-inch). Bake at 400° for 15 to 18 minutes, until just barely brown. Frost with powdered sugar icing while still hot.
Combine sugar, margarine and milk in a heavy Dutch oven. Bring to a full rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat and stir in chocolate chips until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended.
Brown ground beef in skillet. Drain. Add onions, garlic, spaghetti sauce, tomatoes and mushrooms. Mix well. Simmer 20 minutes.
Blend melted butter or oleo, sugar and vanilla in a bowl. Add eggs. Beat well with spoon. Combine flour, cocoa, baking powder and salt. Bake at 350° for 40 to 45 minutes.
Preheat a 350° oven. Coat angel food cake pan with vegetable oil cooking spray. Set aside.
Saute celery and onion in butter. Add the potatoes and beef. Pour the cup of gravy over and bake, uncovered, 1/2 hour at 350° or cook on top of stove for about 20 minutes.
Preheat oven to 350°. Grease bottom of loaf pans. Combine flour, soda, salt and spices. Cream butter in large mixing bowl. Gradually add sugar; beat at high speed of mixer until light and fluffy. Blend in eggs; beat well. At low speed add dry ingredients. Blend well after each addition. Stir in chocolate chips and 1/2 cup walnuts. Pour into pan. Sprinkle with remaining nuts. Bake for 65 to 75 minutes until cake tests done. Insert toothpick in center of loaf; done when comes out clean.
In bowl, combine shortening and boiling water. Stir until shortening melts; add flour, salt and baking powder. Chill. Makes 8-inch double crusts.
Wash and slice cucumbers, place in jar. Mix vinegar and sugar and stir until dissolved, add celery seed and pour over cucumbers. Invert jar at intervals over the next couple of days. These do not seal and, therefore, should be frozen (can use plastic freezer boxes) or kept in refrigerator.
Mix all ingredients together; cook over real low heat. Boil until thick, approximately 5 hours. Makes 6 to 8 pints.
Place onion and oil in a 1 1/2-quart dish. Cover; microwave for 2 to 3 minutes on High (to make onions tender). Stir in rest of the ingredients. Reduce temperature to Medium; cook 3 to 6 minutes. Stir every 2 minutes. Serve with taco chips.
Mix cake mix, egg and butter. Press in a 9 x 13-inch pan. Mix cream cheese, egg and powdered sugar. Spread onto cake mixture. Bake at 350° for 40 to 45 minutes. Cool completely before cutting into bite size squares.
Mix eggs, pumpkin, sugar, salt, ginger, cinnamon and cloves together; pour into a greased 13 x 9 x 2-inch pan. Sprinkle dry cake mix on top. Drizzle melted butter over mix; spread chopped nuts over all. Bake at 325° for 1 hour and 20 minutes.
Melt chocolate in 1/2 cup boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks one at a time and beat well after each. Add melted chocolate and vanilla. Mix well. Sift together salt, soda and flour. Then add alternately with buttermilk to chocolate mixture, beating well. Beat until batter is smooth. Beat egg whites until stiff peaks form. Fold into batter. Pour into three 8-inch or 9-inch cake layer pans. Bake at 350° for 35 to 40 minutes. Cool. Frost with Coconut Pecan Frosting.
Combine first 5 ingredients; set aside. Dip chicken in salad dressing; dredge in bread crumb mixture. Place chicken bone side down in a 13 x 9 x 2-inch baking pan coated with cooking spray. Bake, uncovered, at 350° for 45 minutes or until tender.
Trim as much fat off brisket as possible. Sprinkle liberally with salt and pepper. Rub Cajun seasoning on both sides of beef (about 1 tablespoon per side). Wrap in aluminum foil; seal tight, shiny side in. Place in refrigerator at least 2 hours or overnight. Place on grill (low heat) and cover for 2 1/2 hours, turning halfway through.
In 1 tablespoon margarine, cook onion until tender. Stir in kraut, 1/4 cup mustard and caraway seed. Melt remaining margarine. Stack phyllo sheets. Brush between each sheet with melted margarine. Top with layers of corned beef, Swiss cheese and kraut mixture to within 1 inch of edges. Roll from long end jelly roll fashion tucking in ends. Brush seams with melted margarine. Place roll seam side down on greased baking sheet. Cut slits on top of roll 1/2 inch deep in 12 even sections for main dish or 24 for appetizers. Serves 6 as main dish. Use remaining ingredients for sauce: 1/4 cup mustard, sour cream and pickle relish.
Mix the flour, baking powder, soda and salt. Melt butter mixture gradually, mixing well. Spread in a 13 x 9-inch pan. Sprinkle with chips and nuts. Bake at 350° for 30 minutes. Makes 48.
Slice meat into strips. Spread mustard on each strip. Lay a slice of bacon on top. Cut pickles in half lengthwise and lay one half pickle spear on bacon. Sprinkle 2 teaspoons diced onions on top. Roll up the meat and secure with 2 to 3 toothpicks. Brown in oil on all sides. Put into a roasting pan and add 1 cup water. Cover and cook in a 200° oven for 4 to 6 hours. Thicken with a little flour, if desired. Serve with potatoes or noodles.
Drain corn and peas. Dissolve sugar and spices in oil and vinegar. Add vegetables. Let stand overnight or longer.
Sift flour, baking powder, nutmeg, sugar and salt. Cut in shortening. Combine eggs, milk and apples and add to crumb mixture. Mix quickly until thoroughly blended. Fill greased muffin cups 3/4 full. Bake at 350° for 20 to 25 minutes or until golden brown. Remove from pans while warm. Roll in melted margarine, then in mixture of 1 cup sugar and 3 teaspoons cinnamon. Yields about 2 dozen.
Mix flour, salt and cold water in a saucepan to make a smooth paste. Add hot water and cook over medium heat until mixture thickens and changes from white to a darker color. Remove from heat. Add food coloring or Tempera. (Wintergreen or vanilla flavoring may be added to reduce the flour odor). To create interesting textures, add sand, saw dust or coffee grounds. The finger paint is usable for 1 week. It will mold if kept longer.
Roast meat for approximately 1 to 2 hours (depending on size). Mix together remaining ingredients and add to water already in pan after having roasted the meat. Slice meat very thin. Return meat to pan and cook again for approximately 45 minutes. Serve with hard rolls.
Pour warm water into a large bowl; stir in yeast. Add starter, 4 cups flour, salt and sugar. Stir vigorously about 3 minutes with a wooden spoon. Turn into a large greased bowl; cover with a towel and let rise in a warm place until double in bulk. Mix soda with 1 cup of extra flour and stir in. The dough will be very stiff. Turn dough out onto a floured board and begin kneading. Add 1 cup extra flour to control the stickiness. Knead until satiny, 5 to 8 minutes. Shape into two oblong loaves or one large loaf. Place on a lightly greased cookie sheet. Cover and place in a warm place. Let rise until nearly double in size. Just before baking, brush outside with water and make slashes on the top with a sharp knife. Bake at 400° until crust is a medium dark brown, about 45 minutes.
Sift the flour, salt and baking powder and add to eggs and milk. Dip bread and fry in 1/2 cup fat in deep skillet (1/2-inch deep) or electric frypan.
Mix seasoning with potato flakes and cheese. Use chicken pieces; drizzle with melted butter. Bake at 350° for one hour or until tender.