HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl with electric mixer, combine butter, sugar and eggs. Beat until the mixture is light and fluffy. Blend in sour cream. Sift flour, soda and baking powder into the creamed mixture; add vanilla. Blend well. Spoon half of batter into a 9-inch tube pan or a 10-inch Bundt pan which has been buttered and floured. Sprinkle half the cinnamon-nut mixture over batter. Spoon in remaining batter and top with rest of nut mixture. Place in cold oven, set at 350° and bake about 55 minutes. Serve warm or cool. Makes 8 to 10 servings.
Chop chestnuts and mix with beef and sausage; shape meat into balls and bake on cookie sheet in a 350° oven for 15 to 20 minutes.
Melt peanut butter and chips in large pan; add peanuts and stir well. Drop onto wax paper and refrigerate.
Form into balls and place in a well-greased dish. Bake at 350°.
Fry bacon and reserve grease. In 9 x 11-inch pan, combine beans, onions, brown sugar and catsup. Crumble bacon and add 2 tablespoons of the grease. Bake at 300° for 2 hours.
Broil chops on preheated broiler 4 inches from heat 2 minutes on each side. Heat oil in large skillet. Add onion and garlic. Cook over medium heat until softened. Add 1/4 cup water and remaining ingredients except apple. Top with chops and simmer, covered, on low heat about 1 hour or until chops are tender. Then stir in apple slices and simmer about 3 minutes. Serves 2.
Saute onion in margarine until tender. Combine other ingredients and pour into casserole dish (13 x 9). Cover and bake at 350° for 1 hour.
Combine turkey (skinned and cooked without salt), carrots, celery and yogurt. Stir well. Cover and chill.
Chop beef. Boil in water. Add salt and pepper. After beef is partially cooked, add vegetables and cook 15 minutes. Add batter made of rest of ingredients. Drop into stew. Cover and cook 20 to 30 minutes.
Thoroughly mix all ingredients and chill about 1 hour. Makes 6 servings.
Cook sweet potatoes and mash. Add sugar, milk, eggs, margarine and coconut. Place in casserole and bake 45 minutes or less at 350°.
Place chicken in a casserole. Mix together all the other ingredients and pour over the chicken. Bake at 350° for 1 hour.
Mix first 5 ingredients over low heat, stirring constantly until it thickens. Cool. Fold apples and 1/2 cup of peanuts into mixture. Fold in Cool Whip and sprinkle remaining peanuts on top. Refrigerate overnight (but good same day too). Makes about 6 servings.
Mix all ingredients together and pour over chicken. Bake at 350° for 1 hour.
Peel potatoes and cube. Put in casserole dish with parsley, chopped onion and cut butter all over. Cook at 400° until potatoes are done. While still hot, add bacon bits and grated cheese. Pour Ranch dressing all over. Cover all; let sit until all is melted.
Saute vegetables in 3 tablespoons water with garlic. Mix together all ingredients. Loaf should be moist but not runny. Bake in sprayed pan at 350° for 45 to 60 minutes.
Mix the first 6 ingredients gently, but well. Put in low, flat casserole. Toss corn flakes and nuts in margarine and put atop chicken mixture. Bake at 350° for 40 minutes or if made ahead and refrigerated, increase baking time to 1 hour. Serves 10 to 12.
Mix mayonnaise, soup, margarine, eggs and cheese together. Add and mix in vegetables. Pour into a sprayed casserole dish. (Size 10 x 13-inch for thin casserole or 10 x 10-inch foil pan for thicker.) Top with stuffing mix and bake at 350° for 35 to 45 minutes.
Heat oven to 325°. Grease 2 bread pans, 9 x 5-inches. Beat eggs until frothy. Beat in remaining ingredients. Divide into two greased pans. Bake at 325° for 1 hour or until toothpick inserted in center comes out clean. Cool thoroughly before slicing.
Mix all ingredients except hash browns and 1/2 of cheese. Then mix in potatoes. Pat in greased baking pan/dish. Sprinkle on rest of the cheese. Cook at 350° for 30 minutes. Cover while baking for 20 minutes and cook uncovered for 10 minutes.
Brown beef with garlic, salt and chili powder; drain. Mix soups and enchilada sauce. Crush Doritos and put in bottom of dish. Pour meat over Doritos. Top with onions, chilies and cheese. Bake at 350° to 400° until cheese melts.
Put margarine, brown sugar, Karo syrup and butter flavoring in a microwave-safe dish and cook on High until it boils. Stir and cook for 2 more minutes; then add baking soda and stir. Put popcorn in a large brown grocery bag; pour syrup in and stir. Close top of bag and shake. Microwave in bag on High for 1 1/2 minutes. Shake and repeat 2 more times. Pour into a large bowl and stir until dry.
Mix sugar, eggs and oil together. Add flour, soda and salt, sifted together. Add vanilla, coconut, nutmeats and apples. Pour into a large baking pan and bake at 350° for 50 to 60 minutes.
Brown hamburger; drain fat off. Add onion and potatoes; cook for about 20 minutes. Add tomatoes, corn, salt and pepper. Cook for 20 minutes more.
Preheat oven to 350°. Brown ground beef and drain. Add salt and pepper. Add mushroom soup and dry onion soup. Spread mixture evenly in the bottom of a 9 x 13 pan. Lay American cheese slices over the top. Cover the top with Tater Tots. Bake at 350° until food thermometer reads 165°, about 20 minutes.
Cube squash and cook in salted water until crisp and tender. Drain. Saute onions and peppers in butter. Stir in mushrooms and spaghetti mix. Add squash, tomato paste and cheese. Pour all ingredients into a greased 1 1/2-quart casserole dish. Top with grated cheese. Bake at 350° for 35 minutes.
Mix the ingredients and pour into an unbaked pie shell. Bake in 350° oven for 45 minutes or until knife comes out clean.
Cook rice according to package directions. Dice cooked chicken into large pieces. Spread rice on bottom of buttered 9 x 13-inch baking dish. Place chicken pieces on top. Mix remaining ingredients together and pour over chicken and rice. Heat in a 350° oven for 15 to 20 minutes. Do not overbake. Serves 12.
Spread cherries evenly over bottom of a 9 x 13-inch cake pan. Pour in pineapple, but do not mix. Sift cake mix on top. Pour butter on evenly. Sprinkle with coconut and pecans. Bake at 350° for 20 to 30 minutes or until golden brown and coconut is toasted.
Pour boiling water over rice. Salt and pepper chicken and lay on top of rice. Mix soups together and heat. Pour over top of chicken. Bake in oven 1 hour or until chicken is done.
Cook first 5 ingredients until melted and smooth; take off of heat. Add eggs. Preheat oven to 250°. Coat 9-inch spring-form pan with butter and cocoa powder. Pour mixture in pan. Place cookie sheet under the pan as it runs. Bake 2 hours; turn oven off. With door open, let sit in oven for 1/2 hour. Cool completely on a wire rack. Remove from pan; put on plastic wrap in foil. Freeze 6 to 12 hours and add whipped cream.
Stir together cream cheese, pimento, olives, lemon juice and seasoning until well blended; set aside. Cut each pepper lengthwise into 6 wedges; remove seeds and membrane. Cut cucumber into 12 slices, on the diagonal. Spoon the cheese mixture into a decorative bag or a heavy large food storage bag; snip one corner. Pipe the mixture onto the vegetables. Cover and chill until ready to serve.
In a large mixing bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 15 x 10 x 1-inch baking pan. Bake at 350° for 18 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Put pumpkin into large mixing bowl. Break eggs into pumpkin and mix slowly in electric mixer. Add sugar, coffee cream, milk, salt and vanilla and mix well. Pour into crusts. Sprinkle with cinnamon. Bake at 400° for 1/2 hour, then lower temperature to 350° to 375° and bake another 1/2 hour or until testing knife comes out clean. Makes 2 pies.
Cook and chop chicken breasts. Mix soup and sour cream together. Grease the bottom of a casserole dish. Place cooked chicken in dish and top with soup mixture.
Heat oven to 350°. Combine 1/2 bag of chips with all other ingredients, except cheese. Put in a 9 x 12-inch pan. Top with cheese and remaining chips. Bake until cheese melts and casserole is warm, about 45 minutes.
Mix pretzel sticks, 3 tablespoons sugar and melted butter. Put in 9 x 13-inch pan. Bake at 400° for 7 minutes. Cool 1 hour or more.
In butter, saute onions until pale yellow. Place in large casserole. Add remaining ingredients, let stand all day. Bake, uncovered, 1 1/2 hours in 350° oven.
Into medium size bowl sift flour, baking powder, salt, cream of tartar and sugar. With pastry blender cut in shortening until quite fine pieces. Add milk all at once. Stir just until dough follows fork around the bowl. Turn out on lightly floured board and gently knead a few times just to smooth out dough. Pat or roll out to 1/2-inch thick. Cut with biscuit cutter. Gather scraps of dough. Gently mix together and press out. Cut. Place on ungreased cookie sheet. Let stand for 10 to 15 minutes. Gives baking powder a chance to start action and they bake up lighter. Bake in a preheated 450° oven for 10 to 12 minutes. Makes 12 to 16.
Cook first 3 ingredients on High 4 minutes. Stir. Microwave 4 more minutes on High. Stir. Add butter and vanilla. Stir and microwave 1 1/2 minutes. Add soda and stir and pour on greased baking sheet.
Cream Wesson oil, sugar and applesauce. Add baking powder, cloves, nutmeg, cinnamon, soda and salt; stir to blend. Mix together flour, raisins and nuts; add to batter. Pour in tube pan. Bake at 350° for 1 to 1 1/4 hours. Cool before removing from pan.
Chop chicken in blender. Place in bottom of baking dish. Mix dressing according to directions on box and spread on top of chicken. Heat soup and milk in saucepan until blended. Pour over dressing. Dot top with butter. Bake in 350° oven for 30 minutes.
Put Rice Chex in a bowl. In a separate pan, mix chocolate chips, peanut butter and margarine and melt. Dump over Rice Chex. In a grocery bag, put powdered sugar. Dump in mix. Shake well (until all are white).
Boil sugar, syrup and water until it strings (dip spoon in mixture, let drip, cook until it make a thread-like string). Add peanuts and boil until peanuts turn in color (295° on candy thermometer). Remove from heat and add soda, mixing well and quickly. Mixture will be foamy. Immediately spread as thin as possible onto large buttered cookie sheet or greased marble slab. After cooled, break up into pieces. Store in covered container. Makes 36 servings.
Combine chicken, drained pineapple, grapes, celery and peanuts. Stir in tarragon. Combine mayonnaise, lemon juice and 2 tablespoons pineapple juice. Gently fold into chicken mixture. Serve on lettuce with parsley or small celery leaves as a garnish. Serves 8.
Cut very fine as for relish the cukes, peeled and with seeds removed. Add 1/4 cup of salt and let stand overnight. Drain in morning and add onions, chopped fine, vinegar, sugar, flour, turmeric, dry mustard, mustard and celery seed. Cook 1 hour and put in hot jars.
Boil potato until done. Mash potato (do not add anything). Then add powdered sugar to dough consistency. Roll out to about 1/16-inch thick. Spread peanut butter all over. Roll up and slice. May add food coloring at beginning for color.
Mix together all ingredients. Spray 2 loaf pans with Pam. Divide mixture between pans. Top with catsup or barbecue sauce. Bake at 350° for 1 to 1 1/2 hours.
Dissolve gelatin and marshmallows in hot water. Add juice from pineapple. Chill until set. Blend mayonnaise and cream cheese. Add pineapple. Beat well with gelatin mixture. Add pecans and whipped cream. Refrigerate until firm. Serve on lettuce.
Cut cantaloupe into about 1-inch cubes. Place in a 9-inch unbaked pie shell. Mix sugar, flour and salt and sprinkle over cantaloupe. Then sprinkle with cinnamon and dot with margarine. Bake at 425° until thick and brown.
Bake at 350° for approximately 50 minutes. I haven't found anyone who didn't love this dish. Freezes well also.
Boil shells until done. Mix Ricotta cheese, Parmesan cheese and eggs in bowl. Stuff shells with mixture. Line in a 9 x 12- inch baking dish. Pour spaghetti sauce over stuffed shells and top with cheese. Bake at 350 for 30 minutes. Let sit for 15 minutes, then serve.
Reserve 1/4 cup frosting. In large bowl, combine remaining frosting, graham cracker crumbs and margarine. Blend well. Shape mixture into 1-inch balls and immediately roll each ball in ground nuts. With finger, make imprint in center of each ball. Place in single layer in 13 x 9-inch pan.
Combine mayonnaise, salt, lemon juice, onion juice and pimentos. Add chicken, celery and hard-boiled eggs; stir gently to coat. Pour into lightly greased 13 x 9-inch pan. Top with grated Cheddar cheese and then top with crumbled potato chips. Bake at 350° for 35 to 40 minutes. Yield: 8 servings. Excellent when served with spiced peaches and soft rolls. Spice peaches with sprinkles of one or more of your favorite spices, cinnamon, nutmeg, ginger, cloves, etc.
Blend together first 3 ingredients. Pat in 9 x 14-inch pan. Bake 25 minutes at 350°. Blend 4 eggs, 2 cups sugar and 1/2 cup lemon juice. Add 1/4 cup flour and 1/2 teaspoon baking powder; pour over crust and bake 25 minutes at 350°.
Put cottage cheese in blender or food processor and blend until smooth. Add cream cheese and mix until blended and creamy. Blend in sugar, then eggs. Add cornstarch, flour, lemon juice and vanilla. Mix until well blended.
Follow directions on cake mix (bake in oblong pan). Let cake cool on serving platter. Beat softened cream cheese. Add milk, then package of instant pudding; mix well. Spread on top (not sides) of cooled cake. Spread pineapple over that (not sides). Spread Cool Whip over entire cake. Then place strawberries on Cool Whip after you have washed them. Keep refrigerated.
Cook cubed potatoes in boiling water until tender. Drain well. Mix mayonnaise, sugar, celery seed, vinegar, mustard and salt. Add onion, celery and sweet pickles. Add mayonnaise mixture to potatoes. Toss lightly to coat mixture. Carefully fold in chopped eggs. Cover tightly and chill. Makes about eight servings.
*Three level tablespoons of cocoa + 1 tablespoon of oil = 1 square chocolate.
Mix sugar and flour. Add beaten eggs and buttermilk. Add melted butter and vanilla.
In a 6 to 8 quart container heat together candy bars, broken into pieces, marshmallow cream, butter, vanilla and semi-sweet morsels. In a 4 to 6 quart sauce pan combined granulated sugar and evaporated milk. Let sugar and milk come to a hard boil. Cook stirring constantly for 6 minutes. Pour sugar and evaporated milk over remaining ingredients. Blend until smooth and creamy. Fold in chopped pecans. Pour mixture into a cook tray or jelly roll pan lined with wax paper. Let stand 4 to 6 hours until completely set before removing. Yield: 6 pounds fudge.
*Vegetables: Green onions, chopped broccoli, cauliflower, shredded carrots, green peppers and whatever you have.
Beat cream cheese and add Eagle Brand milk. Blend in lemon juice and vanilla. Refrigerate 2 to 3 hours. Garnish with cherry pie filling and put 1 fresh cherry in center.
Cream sugar and margarine. Add remaining ingredients. Mix well. Chill in refrigerator before baking. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400° for 16 to 19 minutes. Batter can be frozen or kept tightly covered in refrigerator for up to 6 weeks.
Measure all ingredients into blender; mix on high speed until smooth (or beat all ingredients with rotary beater). Yields 2 servings (about 3/4 cup each).
Mix all ingredients in large bowl. Wash chicken; put in colander to drain and wipe dry with paper towel. Prepare chicken first and set aside. Place chicken in large baking plan flat and pour over chicken. Refrigerate overnight or at least 6 hours. Cover with wax paper.
In large bowl, soak bread crumbs in cream. Mix in meat thoroughly. Stir in remaining ingredients, except shortening. Shape mixture into 1-inch balls. Melt shortening in large skillet. Brown and cook meatballs. Serve meatballs from chafing dish. Keep "seconds" warm in the oven. Makes 25 servings.
Wash and seed peppers and grind together with the onions. Scald and let set for 5 minutes, then scald for the second time and drain. Add sugar, vinegar and salt and cook for about 15 minutes to thicken. Pour in sterilized jars and seal.
Mix all ingredients together and pour in unbaked pie shell. Cook for 1 hour at 300°.
Cut the salt pork into 1-inch pieces and simmer for one hour. Wash and remove the wilted leaves of the cabbage, cut into the size you want. Add the cabbage, carrots and potatoes to the salt pork. Simmer until vegetables are cooked. With this recipe, you can also cook it in 1 pint of milk and 1/4 cup flour to give it creamy sauce. Makes 8 to 10 servings.
Beat eggs; add buttermilk and vanilla. Melt margarine separately and add dry ingredients. Add egg mixture and pour into small pie crust. Bake at 350° for 35 minutes.
Combine all ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Pour into freezer can of a 5-quart hand turn or electric freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour before eating.
Mix first 3 ingredients in large mixing bowl. In another large bowl, sift together next 3 ingredients. Chop next 2 ingredients; add with last ingredient to sifted mixture. If entirely too thick to spread, add a little bit more of second ingredient. Spread in buttered and lightly floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool on rack before cutting into small bars. Makes about 50.
Cut the elephant into small, bite size pieces. Salt and pepper to taste. Add enough brown gravy to cover. Cook over kerosene fire about 4 weeks at 465°. This will serve 3,800 people. If more are expected, 2 rabbits may be added. But do this only in an emergency as most people do not like hare in their stew.
Sprinkle chicken on both sides with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and cook for 6 minutes, turning once, or until lightly browned but not cooked through. With slotted spoon, remove to a plate.
Mix ingredients and pour into buttered casserole dish. Bake at 325 ° for 2 hours. Onion and/or bacon may be added for flavor, and I think they greatly improve the beans.
About 1 hour before serving, start heating oven to 375°. In large bowl with fork, combine bread crumbs, milk, eggs, salt, Tabasco, m.s.g. and poultry seasoning until mixed. Add chunks of salmon with fork; mix well. Lightly turn into greased 9 x 5 x 3-inch loaf pan; smooth off top. Bake for 45 minutes or until firm in center. Turn out. Place right side up on heated platter. Serve, sliced, with peaches as the garnish and Creamy Pea and Scallion Sauce over each slice. Makes 4 servings.
Beat oil and sugar together. Add slightly beaten eggs. Add all ingredients together (except flour), then add flour. Bake at 350° for 1 hour. (I bake at 325° after about 15 or 20 minutes.)
Melt white chocolate in double boiler over medium heat. Add peanut butter. Stir as needed. Remove from heat. Combine nuts and crisp cereal in a bowl. Pour melted chocolate and peanut butter over mixture; stir in marshmallows. Use a teaspoonful to drop small amount of mixture onto wax paper; let cool.
Cook bows according to package directions. Drain and rinse with cold water. Chop vegetables and mix well with bows, salt, pepper and paprika. Combine pickles and mayonnaise. Add vegetable mixture. Arrange tuna fish on top. Serve on bed of lettuce. Serves 4 to 6. Preparation time: 15 to 20 minutes. Cooking time: 10 to 12 minutes.
In a small bowl, thoroughly combine onion soup mix, preserves and water; set aside. In an aluminum foil-lined broiler pan, arrange chicken breasts and peppers. Top with soup mixture. Broil 20 minutes or until chicken is done, turning once while broiling. Serve over hot rice.
Melt oleo and brown sugar. Add quick oats, baking powder and salt. Press into greased or buttered pan. Bake at 350° for 25 minutes.
Blend soup and milk in buttered 1 1/2-quart dish and arrange layer of potatoes, onion and sauce. Dot top with butter and sprinkle with paprika. Cover and bake in 375° oven 1 hour and uncover and bake 15 minutes or until potatoes are done.
Fry ground meat and onions. When done, drain off fat and put in a 9 x 13-inch pan or a large casserole dish. Cook potatoes and drain, leaving 1/2 cup of water in potatoes. Put butter in potatoes. Add mixed vegetables and mix well. Pour over ground meat mixture. Pour creamed corn over entire mixture. Mix Jiffy cornbread as directed on box. Pour over all ingredients. Bake at 350° for 35 to 40 minutes or until brown.
Combine butter, cheese, flour, hot sauce and salt. Mix well. Gently fold in Rice Krispies. Shape into walnut size balls. Place on ungreased cookie sheet and flatten with a fork. Bake at 350° for 10 minutes. Makes 6 dozen.
Grease bottoms of 12 medium muffin cups. Pour milk over cereal in 2 1/2-quart bowl. Let stand for 2 minutes. Stir in remaining ingredients just until moistened. Divide batter evenly among cups. Bake until brown and firm at 400° for 20 to 25 minutes.
Fry the burger, sausage, onion and green pepper in the butter. When cooked, add cumin, hot sauce, Tabasco and salsa. Simmer for about 30 minutes. Add V-8 juice. Bring to boil and add pasta. Cook until pasta is just tender. Salt and pepper to taste.
Julienne the green pepper and zucchini. Slice onion thin. Finely chop the garlic. Peel the tomatoes; seed and drain. Beat eggs and Parmesan together. In a 12-inch nonstick omelet pan, saute green pepper and onion until onion begins to brown. Add tomatoes and garlic; saute 5 to 10 minutes. Add shrimp, zucchini and drained spaghetti. Toss until well mixed. Pour egg and Parmesan mixture over the contents in pan. Cook until eggs begin to set and mixture browns. Slide Frittata onto an oiled plate. Invert pan over the Frittata; flip over and fry on the other side until brown.
Cream butter, sugar, oil and eggs together. Blend in vanilla and sour milk. Sift flour, cocoa, soda, cinnamon, cloves and salt together and add to batter, mixing well. Blend in zucchini. Spread in greased 9 x 13-inch pan. Sprinkle chips and nuts over all. Bake at 325° for 45 minutes.
Boil chicken breasts for 45 minutes with plenty of water. Remove chicken and add bouillon cubes; stir in cream of chicken soup. Mix dry ingredients; cut in shortening. Add milk; mix and put on floured board. Roll to 1/8-inch thickness, then cut into 1-inch squares. Drop into pot of boiling broth and cook about 15 minutes. Cover pan and reduce heat for cooking time. Cut up chicken and add to dumplings.
Mix all dry ingredients. Beat margarine and sugar until fluffy. Add 1 egg at a time, continually beating. Add dry ingredients to oil. Mix thoroughly. Cover tightly and refrigerate overnight. To bake, form small balls and place on greased and floured cookie sheet. Press with glass that has been dipped in sugar. Bake at 350°, 12 to 13 minutes or until edges are brown.
Mix all together (soften ice cream). Pour into pan and freeze. Can serve with chocolate sauce. Great for children's party.
Combine graham crackers and 1/4 cup sugar; add gradually to softened butter; stir in water. Press into pie plate. Bake at 350° for 10 minutes. Soak gelatin in 1/4 cup of the milk for 5 minutes. Scald rest of milk. Separate eggs; beat yolks slightly; add 1/3 cup sugar and salt. Pour scalded milk over them gradually while stirring. Return to heat and cook, stirring until custard coats spoon. Remove from heat and add gelatin; stir until dissolved. Beat egg whites stiff; fold into custard; add brandy and nutmeg. Chill until thickened. Pour into crust. Chill until set and top with whipped cream.
Mix and store in airtight container. To serve, add 3 tablespoons of mix in a cup of boiling water.
Mix ground beef, onion and celery in 5-quart casserole. Microwave on High (100%) until ground beef loses its pink color, 5 to 7 minutes, stirring after half the cooking time.
Brown beef and drain. Mix all other ingredients in 5-quart saucepan. Add ground beef and cook until cabbage is tender, then drain. Take 1/4 cup of mix and place in corner of one egg roll wrapper. Roll wrapper to corner. Fold over opposite ends. Continue rolling. Dab water on edges to seal. Deep fry until golden brown.