HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour pan. Mix cake ingredients in exact order listed. Use wooden spoon to blend and mix thoroughly. Bake in small tube pan at 350° for 45 to 60 minutes. Test with toothpick at 45 minutes. Bake until cake is done. If using loaf pan, bake at 350° for 1 hour. Test same way.
Generously cover bottom of a 9 x 13-inch pan with apples. Cream together 1 cup of sugar and margarine. Add milk, flour, baking powder and salt. Spread over apples in pan.
Sift flour with baking powder and salt. Cream butter 10 minutes or until very soft and fluffy. Add sugar, two tablespoons at a time, creaming thoroughly after each addition. Blend in vanilla and mace. Add eggs, one at a time, beating well after each addition. Add flour alternately with milk, beginning and ending with flour and beating after each addition until smooth. Bake in a greased and floured 10-inch tube pan at 325° about 1 1/2 hours or until cake tester inserted into cake comes out clean. Cool in pan 15 minutes; remove and finish cooling on rack. Glaze top and drizzle down sides of cake with Orange Butter Glaze. Sprinkle with flaked coconut.
In saucepan, combine broccoli, cauliflower, water, salt and basil. Cook until tender. In separate pan, melt butter until lightly browned. Add flour and stir until smooth. Gradually add milk, stirring constantly, until thickened. Pour over vegetable mixture and stir until blended.
Beat egg whites until foamy; add sugar and salt and beat until forms peaks. Fold in chocolate chips, nuts and vanilla. Have oven at 350°. Put cookie dough on ungreased foil by teaspoonfuls and place in oven. Turn oven off and "forget" for at least 4 hours or even overnight.
Mix cream cheese and butter. Add sugar, eggs (one at a time) mixing well after each one. Add vanilla. Beat until smooth. Add flour. Mix well. Bake at 300° for 1 1/2 hours in a tube pan, greased and floured.
Mix cake mix according to package directions. Grease and flour a 13 x 9-inch pan. Pour cake mix batter into pan. Mix Ricotta, sugar, eggs and vanilla together; put this on top of cake batter. Spread evenly; bake in preheated 350° oven for 1 hour.
For Dressing: Mix 3 teaspoons of mixture with 1 cup mayonnaise and 1 cup buttermilk.
Mix together all ingredients and chill. Mound on tray and surround with crackers. Enjoy.
Combine all ingredients in wide mouth jar or small bowl, mixing until smooth. Chill. Store in a covered container in the refrigerator.
Mix the first 3 ingredients; cook to 290°. Stir constantly. Cook to a golden brown. Pour out onto cookie sheet. Spread out as it cools. Blot up excess oil with paper towel. Melt the chocolate chips; spread over top. Break into pieces.
Use a 13 x 9-inch pan. Spray bottom of pan with Pam.
Combine all ingredients in blender. Blend until thoroughly mixed. The mixture will be thin, but will thicken as it cools. Store in the refrigerator. One cup equals one can commercially prepared sweetened condensed milk. Keeps indefinitely in refrigerator.
Combine peas, cheeses, onion, mayonnaise, salt, and pepper; mix well. Refrigerate until serving. Sprinkle with bacon.
Cream together butter, Crisco and sugar. Add eggs, one at a time, beating each one well. Sift together dry ingredients and add alternately with sour cream. Pour batter into 10-inch tube pan that has been greased and floured. Bake at 325° for 1 1/2 hours.
Mix all ingredients. Cook on medium low for 10 to 15 minutes. Stir constantly. Mix butter and flour to paste. Add paste mixture to corn mixture and simmer 5 minutes. Stir constantly.
Put apples in bowl. Mix with sugar and let set for 10 minutes. Add oil and sugar mixture to eggs. Sift dry ingredients and add to apple mixture. Blend together by hand. Fold in dates and nuts. Pour into 8 x 12-inch pan, tube pan or 2 large loaf pans, greased and floured. Bake at 350° for 55 minutes. Cool. Sprinkle with 10x sugar.
Brown ground beef. Add garlic, onion and tomatoes; cook for 10 minutes. Add rice and cook for an additional 10 minutes. Peel off cabbage leaves and place in the bottom of a 9 x 13-inch pan. Add the first 5 ingredients. Cover the top of the pan with cabbage. Add tomato sauce. Cover and bake at 350° for 1 hour.
In a saucepan combine sugar, margarine, cocoa, and milk. Bring to a rolling boil and boil for 2 1/2 minutes. Remove from heat. Beat then add oats, peanut butter and vanilla. Beat well. Drop by teaspoon onto waxed paper.
Mix sugar and butter well; add beaten egg yolks. Add dry ingredients, alternately with milk. Fold in beaten egg whites, vanilla and nuts. Bake at 350° for 30 minutes.
Dice onion, then brown together with ground beef. Drain off grease. Add chili powder, flour, salt and sugar; mix until hamburger is evenly coated. Drain kidney beans and tomatoes; add to mixture. Cut tomatoes into pieces, if whole. Simmer for 1/2 hour.
Combine all 7 ingredients and refrigerate for 1 hour. Serve with chips.
Melt butter in baking dish. Add corn, salt and milk and mix. Sprinkle grated nutmeg over top. Bake until set and bubbling near center, approximately 30 to 45 minutes in a 350° oven.
In a heavy cast iron skillet, add 1 1/2 cups cold water to chopped cabbage. Cook slow for 1/2 hour. Check cabbage for tenderness. Drain and add butter, salt and pepper.
Preheat oven to 350°. Cook meat with onion and garlic until no longer pink; drain. Add beans, red pepper, tomato sauce, taco sauce, salt and oregano. Simmer for 10 minutes. Spoon 1 cup meat mixture evenly in bottom of 13 x 9-inch baking dish. Layer 6 tortillas over sauce; top with half of remaining meat mixture. Sprinkle with 1 cup cheese. Cover with remaining tortillas and meat mixture. Cover tightly with foil. Bake for 20 minutes; uncover, top with remaining cheese. Continue baking 5 minutes or until bubbly and cheese is melted. Let stand 5 minutes. Garnish with sour cream and cilantro, if desired. Makes 8 servings.
Combine ingredients and put in greased casserole dish. Sprinkle broken crackers and butter on top. Cook in oven at 350° until brown.
Mix all ingredients together. Pour into 9 x 13-inch greased or sprayed pan. Sprinkle 1/2 cup reserved cheese on top. Bake at 350° for 1 hour.
Mix well. Bake at 325° for 3 to 4 hours. Add water occasionally and mix just to keep juicy until last 1/2 hour.
Heat the broiler. Rinse the mushrooms. Scoop out stems with a small spoon and save for other uses. Mix the pork sausage and bread crumbs. Mound meat mixture in caps, then place meat side up in a rimmed 10 x 15-inch baking pan. Broil 6 to 7-inches from heat until meat is well browned, about 5 minutes. Lift mushrooms onto a platter. Scatter with Italian parsley leaves. Serves 12. Preparation time: 8 minutes. Cooking time: 5 minutes.
Prepare cake according to directions. Cook in 9 x 13 pan. As soon as cake comes out of the oven, pierce top with fork all over. Pour caramel topping and milk over top of cake. Top with candy bars. Let cool, then top with Cool Whip and 1 Skor candy bar. Chill in refrigerator.
Mix well together oil, sugar, eggs and vanilla. Add remaining ingredients mixing by hand. Bake in square pan, muffin pans or loaves. Bake at 350° for 1 hour, depending on pan size. Let cool. Freezes real good.
Dice tomatoes in very small pieces. Add cup tomato juice; core and remove seeds from jalapeno pepper. Dice small red onion and mince garlic and chop fresh cilantro. Combine all ingredients and mix together.
Dissolve gelatin in boiling water and set in refrigerator. Once cooled and starting to thicken, mix in the other ingredients. Let congeal well before serving. Yields 8 servings.
In a 9 x 13-inch Pyrex pan. Put rice, green pepper and onions. Slice sausage thinly. Add to pan along with shrimp. Add everything else, except margarine. Put pats of margarine on top. Bake 1 hour at 350°. Stir occasionally.
Cut chicken into parts. Brown onion in shortening; add seasonings and chicken. Brown 10 minutes. Add water, cover and let simmer slowly until tender. Mix flour with sour cream; pour over chicken and bring to a boil. Serve.
Pour into 13 x 9-inch pan in order given. Bake at 350° for 1 hour. Top with whipped cream or ice cream. Serves 12 to 15.
Put raisins and nuts in bowl and mix with part of flour. Cream butter and sugar; add eggs, flour, lemon extract, raisins and nuts. Put in large tube pan. Bake at 275° until done (2 1/2 hours).
Steam broccoli, set aside. Melt butter, add flour and make a paste. Cook 2 to 4 minutes. Add chicken stock, stirring with wire whip. Bring to boil to thicken, turn heat to low. Add broccoli, half and half, salt and pepper. Heat on low, do not boil.
Combine graham cracker crumbs, margarine and sugar. Press mixture in bottom of a large casserole dish. Slice bananas on top of the crumb mixture.
Beat margarine and sugar together. Add eggs, beaten. Last, add flour and vanilla. Pour in greased tube pan. Bake 1 hour in oven at 350°.
In saucepan, combine cherry pie filling, sugar, pineapple and juice, cornstarch and food coloring. Cook until thick. Remove from heat and add Jell-O. Stir. Allow to cool. Add bananas and pecans. Pour into baked pie shells and top with whipped cream. Chill.
Mix first 2 ingredients. Spread on tortillas. Sprinkle on remaining ingredients. Roll and wrap tightly. Chill for at least 2 hours. Cut off roll ends. Cut rolls into 1-inch slices. Makes 3 dozen. Delicious appetizer!
Mix all ingredients. Can be used for pork, chicken or beef. Just mix and pour over meat to be barbecued and cook.
Soak the beans overnight. Drain. Pour into a soup kettle and cover with fresh water; add the potatoes and onion. Fry the chopped salt pork until it crackles, then add to the pot. Sprinkle the soup lightly with salt and pepper to taste. Bring to a boil and let it simmer, covered, for 1 hour, stirring several times or until beans are tender.
Preheat oven to 425°. Peel, dice and saute onion in butter. Set aside.
Arrange the cantaloupe, oranges, bananas, strawberries and grapes attractively on a large platter. Cover with plastic wrap and chill in the refrigerator until ready to serve.
Thaw broccoli and press water out. Mix all ingredients except broccoli and pour over broccoli (mix in a casserole). Sprinkle paprika over top. Bake 30 minutes at 350°.
Melt chocolates in double boiler and beat. Add peanut butter and beat. Line 8 x 8-inch pan with wax paper. Pour candy into pan and smooth. Place in a cool place, but not in refrigerator. Next day, cut in desirable pieces. You may coat with melted chocolate if desired.
Add sugar, corn syrup and water in medium saucepan and stir well. Bring to a boil over medium-high heat. Continue to boil to soft ball stage. Add nuts. Boil until mixture turns dark. Remove from heat and add vinegar, salt and baking soda. Stir well and pour onto buttered cookie sheet. Let cool and break into pieces.
Blend pudding mix in milk with wire whisk. Add sour cream and 1/2 Cool Whip. Mix well. In large glass bowl, layer half of mixture on bottom, then add half the cookies and half the Cool Whip and bananas. Repeat layers. Chill overnight.
Brown hamburger and drain. Add beans, chopped onion, tomatoes and macaroni; bring to boil. Simmer for about 1 hour.
Mix oleo and butter (on warm). Add brown sugar and boil. Add 1 cup pecans, then spread on cookies. Bake.
Mix above ingredients using tablespoon. Mix well. Grease muffin pan. Cook at 450° until golden brown. Yields 12.
Saute meat, onions and garlic until meat and onions are done. Drain off fat. Use rectangular 9 x 13 dish. Place layer of meat mixture on bottom. Next, lay corn tortilla strips on top of meat. Top with remaining meat mixture. Sprinkle 1 cups shredded Cheddar cheese on top. Bake at 350° for 35 minutes. (If you want to cute fat and calories, use light soups. If you use light cheese, add it 5 minutes before removing from oven, so it doesn't get leathery.)
Mix Pioneer mix and milk together until thoroughly blended. Roll out on floured board until about 1/4-inch thick. Cut into squares about 2-inches wide. In a large skillet, melt 2 or 3 tablespoons margarine. Brown the squares in melted margarine until brown on each side. If margarine begins to burn, wipe out skillet with damp paper towel and use fresh margarine for next batch. Serve with honey or Grandpa's Famous Maple Syrup.
Drain juice from cans and with a sharp knife cut across several times, cutting kraut so it will not be stringy. Empty into large mixing bowl and add celery. Mix together onion, red pimento, vinegar, green pepper and sugar. Let this set in refrigerator overnight before serving.
Thaw and drain frozen chopped spinach. Drain and chop artichoke hearts. Add all the ingredients and mix well. Put into a crock or a small baking dish. Bake at 350° for 1/2 hour or until bubbly. Serve with crackers, bagel slices, taco chips or French bread.
Preheat oven to 350°. Mix all ingredients together until smooth. Roll mix into balls and mash with fork. Place on cookie sheet and bake for 10 minutes or until brown.
Combine all ingredients thoroughly. Add to Brussels sprouts just before serving. Very tasty. May be used on other vegetables.
Mix all ingredients with a pint of Sympathy. Flavor with Bright Fireside and Loving Kiss. Bake well all your life.
Mix first 3 ingredients and chill. Add chilled ginger ale and vodka (optional). Makes 1 1/2 gallons.
Cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Combine flour, soda and salt; add to creamed mixture alternately with buttermilk. Fold in nuts, coconut and chopped gumdrops. (If gumdrops are sticky, roll in about 4 tablespoons flour.) Add vanilla. Spoon into 2 well-greased 9 x 5 x 2-inch loaf pans. Bake at 300° about 1 1/2 hours or until cake tests done.
Mix together Oreos and margarine. Pat mixture into bottom of a 9 x 13-inch greased pan. Spread ice cream on top and freeze until firm.
Beat egg yolk and salt until light in color. Add sweetened condensed milk, stirring well. Add Key lime juice and blend thoroughly. (Note: The lemon juice cooks the egg.) Pour into prepared pie shell. Top with whipped cream. A variation on topping is either yogurt or sour cream to which a small amount of both sugar and vanilla are added and blended together.
Grease and flour a 9 x 13-inch pan. Prepare cake mix according to instructions on box. Pour half of the batter into the pan. Bake at 350° for 15 minutes. Over low heat, melt caramels, butter and milk. Cool slightly. Remove cake from oven and pour caramel mixture over half-baked cake. Sprinkle chocolate chips and pecans over caramel mixture. Pour rest of the batter on top. Return to oven and bake an additional 20 to 30 minutes.
Mix cake mix, eggs and margarine together; press in bottom of 13-inch sheet cake pan. Mix together remaining ingredients together and pour on top of cake mixture. Bake at 350° for 45 minutes.
Melt butter and saute onions and garlic in it for 10 minutes, stirring often. Add all the spices and the tomatoes. Cover and cook over low heat for 10 minutes, still stirring often. Add flour and stir constantly. Add milk slowly and stir steadily until the boiling point is reached. Add cucumber and meat. Cook over low heat for 15 minutes. Mix lemon juice and plum jam; add to curry and mix well. Correct seasoning, if necessary. Serve over rice.
Mix all ingredients. Drop ladle full into hot oil. When both sides are light brown, take out. Serve with powdered sugar, butter or maple syrup.
Drain pineapple, reserving juice; set pineapple aside. Combine bananas and pineapple juice; toss gently and drain. Combine bananas, pineapple, oranges and remaining ingredients in a medium bowl. Toss gently. Yield: 8 servings.
Cream Crisco, sugar and corn syrup. Add eggs, then dry ingredients. Last, add nuts and vanilla. Bake in 8 x 8-inch pan at 350° for 30 minutes.
Remove crusts from fresh slices of bread; break into small bits. Scald milk and add to bits. Add chopped cheese, tuna, lemon juice, salt and well beaten egg yolks. Beat egg whites until stiff, but not dry. Fold into mixture. Turn into buttered casserole. Set into a pan of water and bake for 35 minutes at 325°.
Beat the first 5 ingredients together, then add the vanilla and lemon flavoring. Pour into a greased and floured 10-inch Pyrex pie plate. Bake 10 minutes at 450°, then 35 to 40 minutes at 350° until center of pie feels firm.
Melt margarine in 9 x 9 square pan. Sprinkle crumbs over this and pat down to make a crust. Layer all other dry ingredients and then pour condensed milk with salt added over all the other ingredients. Bake for 30 minutes at 350°. Cut while warm.
Pound round steak well. Cut up in serving pieces. Dip steak in flour. Fry steak until brown on both sides. Place steak in a roaster pan. Pour (drained) mushrooms over steak. Pour soup into frying pan. Add small amount of milk (1/4 cup). Stir until hot and smooth. Pour over steak. Bake at 350° for 1 hour. Serve with rice or noodles.
Drain oranges and pineapple. Add dry jello with Cool Whip. Add other ingredients, mixing well after each ingredient. Chill before serving.
Trim and discard fat from meat. Cut into 4 to 6 serving size pieces. Combine flour, salt and pepper. With a mallet, pound seasoned flour into meat. Heat oil in a wide frying pan over medium-high heat. Add meat. Brown well on both sides. Scatter celery, mushrooms and 2/3 of green onions over meat. Combine wine, soy sauce, ginger, cinnamon and red pepper in a cup. Pour over meat. Bring to a simmer. Cover and simmer for 1 to 1 1/4 hours or until meat is tender when pierced. Scatter remaining green onions over meat. Continue to cook, covered, for 5 minutes. To serve, spoon vegetables and sauce over meat.
Saute onion in 1 tablespoon of margarine. Place all ingredients in casserole dish and cover with buttered crumbs. Bake at 350° for 45 minutes.
Cook noodles about 25 minutes. Drain and mix with oil. Arrange in a shallow 2 1/2-quart baking pan. Make 3 layers of each, sauce, noodles, cottage cheese, Mozzarella and grated cheese. Bake at 350° for 1 hour.
Flake salmon, discarding skin and bones. In a bowl, combine salmon, bread crumbs, chopped onion, butter, salt and pepper. Mix well. Combine milk and egg. Add to salmon mixture and mix well. Shape into a loaf in a greased shallow baking pan or in a greased loaf pan. Bake in a 350° oven for 30 to 40 minutes. Serves 4.
Melt large candy bar, then mix with 9 ounces Cool Whip. Pour into crust and top with 4 ounces Cool Whip. Grate small candy bar and sprinkle over Cool Whip. Chopped nuts may also be used to garnish.
Preheat oven to 350°. Mix Bisquick, paprika, salt and pepper. Melt margarine in 13 x 9-inch baking dish. Coat chicken in Bisquick mix and place (skin side down) in baking dish. Bake 35 minutes. Turn chicken and bake 15 more minutes or until done.
Cook the macaroni; drain. Boil eggs; cool and dice. In a casserole (large) dish or pan, mix the tuna, eggs, salt, pepper and peas with macaroni. Mix in mushroom or chicken soup. Sprinkle cheese or slice American cheese and place on top. Put in oven at 400° for 20 minutes until cheese is melted. Serve with a tossed salad.
Melt chocolate over boiling water; cool. Sift dry ingredients. Stir in butter, dry ingredients, milk and vanilla. Mix to dampen flour. Beat 2 minutes with mix. Add eggs, yolk and chocolate. Beat 1 minute longer. Grease and flour tube Bundt pan. Pour batter. Bake at 350° for 1 hour and 15 minutes. Cool in pan 15 minutes. Remove and cool completely. Frost with your favorite chocolate frosting.
Grease 13 x 9 x 2-inch pan. Line pan with bread cubes. Layer with corned beef, then cheese. Add sauteed onion to egg, milk and pepper mixture. Pour mixture over cubes, beef and cheese. Refrigerate overnight.
Boil and add drained squash. Let simmer. Pack in hot jars and seal.
Into unbaked pie crust, pour in apples. Mix sugar and flour. Add milk and eggs; mix. Pour filling over apples. Mix softened butter, flour and sugar. Sprinkle over top of pie. Bake in a slow 300° oven for 1 hour or until crust is brown and filling is firm. For apples or peaches you may wish to add 1/2 teaspoon cinnamon to the filling.
Melt chocolate chips, butterscotch chips and peanut butter together; spread half in a 9 x 13-inch pan. Chill. Mix together the butter, milk and pudding; boil 1 minute. Add powdered sugar; spread on chilled layer. Mix peanuts in other half of chocolate mixture; spread on top. Chill. Cut into small pieces, as it is very rich.
In large skillet, cook onion and peppers in butter until tender; stir in chili, corn and olives. Bring to boil. Add cheese; stir to melt. Pour into 11 x 7 x 1/2-inch baking pan. Prepare muffin mix according to directions. Spoon dough in diagonal bands across top of casserole. Bake at 400° for 15 to 20 minutes.
Grease a casserole dish. Put chicken on bottom; add chopped eggs. Mix soup and broth. Pour over chicken and eggs. Mix flour, milk and melted butter. Pour over the top of chicken mixture. Bake, uncovered, at 350° for 45 minutes to 1 hour.
Preheat oven to 375°. Lightly grease a 2-quart baking dish. In a large skillet, in hot butter, saute onions about 5 minutes. Remove from heat; stir in hot rice, sour cream, cottage cheese, salt and pepper. Toss lightly to mix well. Layer the rice mixture in bottom of baking dish, then half the chilies. Sprinkle with half the cheese; repeat. Bake, uncovered, for 25 minutes, or until bubbly and hot.
Wash and slice cucumbers; cover with boiling water overnight. Next morning, drain and pack cucumbers in jars. Boil ingredients 5 minutes. Pour mixture over cucumbers. Seal. (Mixture for 4 pints.) Hot water bath 5 minutes.
Mix and spread in an 8 x 8-inch or an oblong baking dish. Bake at 350° for 45 minutes. Serve with Pepperidge Farm Butter Thins butterfly crackers.
To ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's instructions. Freeze leftovers.
Mix dry ingredients. Mix liquid ingredients. Add together with electric mixer for 2 minutes. Bake at 350° for 30 minutes. Grease and flour the pans.
Combine cream cheese, pineapple, 1 cup pecans, green pepper, onion and seasoned salt in bowl; mix well. Shape into balls. Roll in remaining 1 cup pecans. Wrap in plastic wrap. Chill overnight. Serve with thin wheat crackers. Yield: 64 servings.
Brown ground beef and onion together in large frypan. Drain excess fat. Add brown sugar, molasses and pork and beans. Cook 15 minutes and serve. Yields 4 to 6 servings.
In a 1 1/2-quart casserole, stir together all ingredients until well mixed. Bake at 400° for 1 hour, or until heated thoroughly. Serves 4 to 6.
Mix Miracle Whip, sugar, lemon juice and herbal seasoning together and pour on vegetables. Refrigerate 1 to 2 hours before serving. May use a Ranch dressing in place of given dressing.
Boil cabbage until tender; drain and place in casserole dish. Set aside. Fry onion and pepper in margarine. Add 1 to 2 tablespoons flour, then add evaporated milk. Let come to a boil. Pour over cabbage. Bake in oven about 15 to 20 minutes. Mix together last 3 ingredients. Pour over casserole and bake another 5 to 10 minutes.
Cook beans and drain. Mix with remaining ingredients, saving 2 slices of bacon for garnish. Bake in a 1 1/2-quart casserole dish for 30 minutes in a 350° oven. Serves 6.
Mix all ingredients together adding muffin mix last. Bake at 350° 45-50 minutes.
Bake pastry crust. Combine 1 cup diced strawberries with cornstarch, sugar, water, lemon juice and food coloring. Cook over medium heat until thickened (about 5 minutes). Remove caps from remaining strawberries. Place berries in pie crust, tips up. Chill. Pour thickened mixture over berries. Top with whipped cream and almonds (if desired) just before serving. Serves 8.
Melt margarine in saucepan. Pour over stuffing mix. Coat over thoroughly. Place a layer of stuffing on bottom of dish; add cooked chicken. Mix soup and sour cream together. Pour over layer of chicken. Finish up with remaining stuffing. Pour a little of the chicken broth over to help keep it moist. Bake at 350° for 30 to 40 minutes.
Combine soft shortening, sugar and eggs. Sift together flour, cream of tartar and soda. Mix together. Chill dough. Roll into balls the size of walnuts. Roll in mixture of 6 teaspoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on greased cookie sheet. Bake in 400° oven for 10 minutes.