HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter or margarine, sugar and egg in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt in small mixing bowl. Add alternately with buttermilk to creamed mixture. Beat on low speed just until blended; stir in nuts and raisins. Pour into greased 8 1/2 x 4 1/2 x 2-inch loaf pan. Bake at 350° for 55 to 60 minutes or until cake tester comes out clean. Remove from pan. Cool completely on wire rack. Makes 1 loaf.
Mix all ingredients and pack into greased and floured loaf pan that holds 4 cups. Bake at 350° for 35 minutes until firm and light brown on top. Loosen sides and let stand in pan for 5 minutes before serving.
In greased 13 x 9 x 2-inch baking dish, layer the first 7 ingredients in order listed. In a bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight. Toss together the butter and cracker crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350° for 35 to 40 minutes or until macaroni is tender. Yield: 6 servings.
Combine apricot preserves, dressing and onion soup in bowl. Mix well. Pour over chicken pieces in large baking dish. Cover. Bake at 375° for 45 minutes. Uncover and bake for 15 more minutes or until desired brownness.
Prepare cake according to directions. Pour into a greased 9 x 13 inch pan. Sprinkle with rhubarb and sugar. Slowly pour cream over top. Bake at 350° for 40 to 45 minutes or until golden brown. Refrigerate leftovers. Great served with whipped cream.
Fry the hamburger meat, then boil some water and put the noodles. Put ketchup and onions in hamburger meat. Put onions in it. Let it cook for 10 minutes; cool for a little while where you won't burn your mouth and then eat. Put salt on it.
Stir together oats and water. Set aside. In large bowl of mixer, stir together flour, granulated sugar, cocoa, soda and salt. Add shortening, oat mixture and vanilla. Beat at low speed just until mixed. Then mix at medium speed 2 minutes, scraping bowl frequently. Add eggs. Beat at medium speed 2 minutes, scraping bowl occasionally. Pour into a greased 9 x 13 x 2-inch pan. Bake in preheated oven at 350° for 35 minutes or until pick inserted comes out clean. Cool in pan 10 minutes, then turn out on rack and cool completely. Sprinkle with confectioners sugar. Cut into squares. Makes 24 squares.
Fry bacon and crumble. Add onion, peppers and meat to bacon drippings. Brown. Add rice, bacon, tomatoes and seasoning. Mix well. Put in dish. Cover with cheese. Bake at 400° for 25 to 35 minutes.
Bring broth and water to boil; add macaroni and spices. Return to boil; cook 5 minutes. Stir in hot dogs, vegetables and onion; simmer 5 minutes longer until macaroni is tender, vegetables are cooked and water is almost absorbed. Fold in sour cream and mayonnaise if used. Garnish with parsley, chives and/or green pepper.
Slice peppers long ways and place into a saucepan. Just cover with water. Be sure to use a lid because the fumes of the peppers boiling may choke you. Boil until peppers are tender, about 4 to 5 minutes.
Wipe mushrooms and pull out the stems. Chop stems finely. Heat butter in frying pan and lightly brown the rounded sides of mushroom caps a few at a time. Set aside.
Melt peanut butter and chocolate chips in double boiler. After melting, add 2 cups corn flakes. Stir in until broken up. Drop by teaspoon onto wax paper. Cool. Makes about 2 dozen.
Melt butter in baking dish. Pour milk, sugar and flour (after mixing together)	into melted butter. Add peaches. Bake at 350° for 30 minutes or until golden brown.
Put slaw mix into medium size mixing bowl. Drain pineapple, setting aside juice add to slaw mixture. Add mayonnaise to taste or desired consistency. Use juice to dilute mayonnaise. Salt to taste.
Brown rice in oleo. Add mushrooms, onions, oregano leaves, beef consomme and water. Cook, covered, about 30 to 45 minutes until all water is absorbed.
Cook chicken bouillon cubes, potatoes and chicken together until potatoes are still hard. Add vegetables and cook until tender. Add noodles.
Sift flour, salt, soda and cinnamon together. Make a well in the dry ingredients mixture (in mixing bowl) and add nuts, oil, vanilla, sugar, eggs, carrots and optional raisins or coconut. Pour into well-greased 9 x 5 x 3-inch loaf pan. Let stand about 20 minutes before baking. Bake at 350° for about 1 hour.
Mix together flour, sugar and milk. Melt butter in iron skillet. Add flour mixture and fruit. Bake at 350° for 30 to 40 minutes. If using fresh fruit, sweeten to taste.
Spread peanut butter on six slices of bread, spread jam or jelly on the other six slices of bread. Put one slice of each together to form sandwiches.
Wash chicken; pat dry. Place flour, salt, mustard and pepper in a large paper bag; shake bag to blend ingredients. Drop chicken in bag and shake vigorously until thoroughly coated. Preheat oven to warm and place in a large baking dish lined with paper toweling. Heat the shortening or lard in a heavy 10 to 12-inch skillet. The fat should fill skillet 2-inches. Add more shortening, if necessary. Place over moderate heat and when fat is hot enough, start frying chicken. Start with legs first, as chicken is done, remove from frying pan and place into pan in oven. Cook all the chicken. Let chicken remain in the oven while preparing gravy.
Melt 1/4 stick of low-fat butter and mix the vegetables, soups, mushrooms and chicken. Stir up mayonnaise, cheese, broccoli and onions. Then add melted butter and bread crumbs. Add a little paprika. Bake at 325° until real creamy.
Put dry ingredients in large mixing bowl; add vanilla, water and mayonnaise. Beat for 3 minutes at medium speed. Grease and flour pan. Bake at 350° for 40 minutes.
Heat oven to 350°. Line a 12-inch pizza pan with foil. Grease foil. Press cookie dough into bottom of foil line pan. Bake at 350° for 13 to 15 minutes or until light golden brown. Sprinkle with peanuts, marshmallows and chocolate chips. Drizzle with caramel topping. Bake additional 5 to 10 minutes or until golden brown. Cool completely. Remove foil and cut into wedges.
Preheat oven to 350°. In a bowl combine apples, 1 1/2 teaspoon cinnamon and granulated sugar. Mix thoroughly. Spread in a lightly buttered 9 x 13-inch pan. In the same bowl combine brown sugar, flour, butter, oleo, remaining 1/2 teaspoon cinnamon and salt. Blend with pastry cutter or two knives until mixed. Spread crumbs evenly over apple mixture and pat down. Bake 45 minutes. If top appears to be browning too fast, cover with foil. Serve with Cool Whip or ice cream.
Cook broccoli without salt; drain. Add rest of ingredients; sprinkle with paprika. Put in casserole dish. Bake for 1 hour at 300° with lid on.
Mix 1 cup of sugar, 1 tablespoon butter, milk, baking powder and flour. Pour into baking dish until dish is 1/3 full. Arrange peaches on the batter in baking dish. Combine 1 cup sugar, water and 1 tablespoon of butter; pour over the peaches. Bake at 350` for 35 minutes. Serve hot or cold.
Combine macaroni with cheese, celery, green pepper, pickles, onion and cucumber in bowl. Add mayonnaise, vinegar and seasoning. Mix well. Chill until serving time.
Layer cranberries, apples and sugar in casserole. Combine brown sugar, flour, oats, pecans and butter in bowl, mixing well. Sprinkle over layers. Bake at 350° until lightly browned. Yields 12 servings.
Brown first 4 ingredients. Add remaining ingredients except for beans. Simmer 1 hour. Add 2 cans preferred beans and simmer 30 minutes.
Cream together cheese and margarine. Blend in flour and salt. Shape into 3/4-inch balls. Sprinkle with paprika. Chill 2 hours or freeze.
Soften oleo to room temperature. Combine sugar and oleo. Add eggs, one at a time. Fold in vanilla and vinegar. Add coconut. Pour into unbaked pie shell and bake approximately 1 hour at 325°.
Add flour and milk gradually. Cook to a very thick paste, approximately 10 minutes, stirring constantly. Cool to lukewarm. Meanwhile, cream shortening with granulated sugar and salt, using mixer on high. Add lukewarm paste. Beat until fluffy. Fold in vanilla and chopped nuts on low speed. Use 1/2 the amount for filling. To remainder: Blend in up to 1 cup sifted confectioners sugar to make a more generous amount for top and side.
Cook noodles according to package directions; drain. Brown meat in 1 tablespoon butter. Stir in tomato sauce. Remove from heat; set aside. Combine cheeses, sour cream, onion and pepper. In a buttered 2-quart casserole, spread half of the noodles. Cover with cheese mixture, then cover with remaining noodles. Pour melted butter over the noodles. Pour hamburger mixture on top of the noodles. Bake at 350° for 20 to 30 minutes.
Cream together the shortening, sugar and eggs until light and fluffy. Sift together the all-purpose flour, salt and baking powder. Add to creamed mixture alternately with the milk, beating well after each addition. Spoon 1/3 of the batter into well-greased 6 1/2-cup ring mold or 9 x 9 x 2-inch pan. Mix presweetened cocoa powder and walnuts. Sprinkle half over batter in pan. Repeat layers, ending with batter. Bake at 350° for 35 minutes. Let stand 5 minutes. Turn out of mold.
Melt butter in dish. Mix 1 cup sugar, flour, baking powder and milk. Pour this mixture on melted butter. Do not stir mixture. Add peaches on top of mixture. Add remaining sugar over mixture. Bake 30 minutes at 350°. Easy to make. Serves 6.
Add a little spaghetti noodles after boiling; boil until done; cook for 1 hour. Serve.
Brown ground beef in skillet with salt, garlic salt and chili powder. Drain fat. Add beans and tomato sauce with 2 cups water. Simmer 1/2 hour over low heat. Serve over rice.
Combine sugar, milk and butter in saucepan. Boil until hard ball stage. Add dates, nuts and vanilla. Thoroughly wet a cloth and lay on counter. Pour the candy on the cloth. Shape into a log and roll in the cloth. Let sit overnight or until hard and cloth is dry. Unroll and slice.
Mix together into a thick paste, adding water as needed. Rub onto brass object with soft cloth. Rinse and rub again to burnish.
Beat butter at medium speed with electric mixer until creamy. Gradually add cheese, beating well. Combine flour, salt and red pepper; gradually add to cheese mixture, mixing well. Cover and chill 1 hour. Roll dough into 3/4-inch balls. Place on baking sheets and freeze until firm. Place in airtight container and put in freezer. To serve, place frozen cheese balls on a baking sheet; bake at 400° for about 14 minutes.
Melt butter in frying pan. Add ground walnuts, sugars and honey. Slowly add milk. (Will thicken like a paste; add enough milk so it is easy to spread.)
Mix ingredients. Place into 3 greased and floured pans. Bake at 325° until done. Cool.
Beat all ingredients in a large mixing bowl on low speed for 30 seconds; then beat on high speed for 2 minutes. Bake until a wooden pick comes out clean in center in a rectangular pan for 40 to 45 minutes (round pan for 30 to 35 minutes).
Mix first 3 ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until drops of syrup form hard and brittle. Remove from heat. After boiling has quit, stir in flavoring. Pour on lightly greased cookie sheet. Sprinkle with powdered sugar, if desired. Makes 2 pounds.
Brown ground beef. Add rest of ingredients and simmer for 15 to 20 minutes.
Cut edges of bread and roll with rolling pin to flatten. Combine cream cheese, egg yolk and sugar. Spread thickly and roll up. Dip in melted butter and then into sugar combination. Partially freeze. Slice into 5 pieces per roll and refreeze. Bake frozen at 400° for 15 minutes or until brown. Serve with sour cream.
In large mixing bowl, combine all ingredients. With electric mixer, blend until smooth. Pour into greased Bundt or tube cake pan. Bake in preheated 300° oven for one hour and ten minutes or until sides of cake pulls away from pan. Remove cake from pan while still warm. Frost cake while still warm.
Pour boiling water over shortening. Add sugar and salt. Add eggs. Add yeast to warm water; let set 15 minutes. Mix together. Add flour. Knead. Store in tight fitting bowl and cover. Let rise. Make into rolls 2 hours before baking. Bake at 400° for 10 to 12 minutes.
Heat oven to 350°. Beat together eggs, sugar and oil. Add the carrots (the carrots may be grated in the blender or a meat grinder, but hand grating is the best and it usually takes a one pound package of carrots). add the flour, salt and cinnamon. Beat the mixture until frothy. Bake in 8 x 13-inch pan for 40 to 45 minutes. Frost with Cream Cheese Frosting.
Split muffins. Mix all ingredients. Spread on muffins. Broil in preheated broiler until bubbly. Cut in fourths. Makes 48 snacks.
Melt butter in skillet. Brown and cook chicken strips in butter until done. Add water, soup and mushrooms. Mix well. Add broccoli and cook until broccoli is done to taste. Serve with white or wild rice.
The day before baking, mix butter, cream cheese and salt until creamy. Mix in flour. Shape into 14 balls. Refrigerate overnight.
1. In a large skillet, cook the garlic in the oil over medium heat until golden brown.
Grease and flour Bundt or tube pan. Measure in order all ingredients into large mixing bowl. Blend at low speed with mixer until mixed, then beat on high for 2 minutes, scraping bowl. Bake 55 to 60 minutes at 350°. Cool 10 minutes. Sprinkle with powdered sugar, if desired.
Cook broccoli until tender. Drain and chop. Melt cheese in mushroom soup and add to broccoli. Saute onion, celery and pepper until tender in the butter and add to broccoli. Add rice and almonds and place in greased casserole dish. Put corn flakes on top and bake, uncovered, at 350° for 30 minutes or until bubbling and hot.
Combine sugar, margarine and milk in heavy 2 1/2-quart saucepan; bring to full, rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat; stir in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes 3 pounds.
Preheat oven to 325°. Cream together butter or margarine and sugar. Sift flour before measuring. Add flour and eggs alternately to batter, starting and ending with flour. Fold in flavorings and Cool Whip. Mix only until blended. Pour batter into a greased and floured 10-inch tube pan. Bake for 1 hour and 15 minutes.
Preheat oven to 300°. Beat egg whites very stiff. Beat yolks until very light. Add half the sweetener to whites and half to yolk. Mix together and beat hard. Sift flour with baking powder. Fold into egg mixture. Add vanilla. Pour into angel food cake pan. Bake 40 minutes or until tester comes out clean.
Mix sugar, Crisco and eggs in bowl. Blend bananas and milk in blender. Mix flours and wheat germ in a bowl. Next, mix all ingredients together and bake in loaf pan or small loaf pans until bread comes loose from sides. Bake at 350° for 50 minutes.
Soften butter. Beat eggs until blended and combine with sugar and flour. Mix butter, egg mixture and buttermilk. Cook over low heat for 5 minutes. Remove from heat and add vanilla. Pour into pie shell and bake at 350° for 40 minutes or until knife stuck in the middle comes out clean. (Cook empty pie shell for 4 or 5 minutes so the bottom won't be soggy.)
Brown onion in cooking oil. Season steak as desired. Add steak and brown. Add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for about 1 hour. Serve over noodles or rice.
Preheat oven to 350°. Lightly grease cookie sheets or line with parchment paper. Cream the butter, sugars, peanut butter and eggs in a large bowl until light. Blend in baking soda, vanilla and oats until well mixed. Stir in chocolate chips and candy pieces. Scoop out about 1/3 cupful of dough for each cookie. Place on prepared cookie sheets, spacing about 4-inches apart. Press each cookie to flatten slightly. Bake 15 to 20 minutes or until firm in center. Remove to wire racks to cool. Makes about 1 1/2 dozen cookies.
In a roaster, saute onions, bacon and sausage. Do not drain. Add chicken, soup, 1 can of tomato juice, catsup and 1 can of water. Cook on low heat for about 1 hour. Salt and pepper to taste as it cooks.
In a large bowl, melt almond bark and chocolate chips for 3 minutes. Stir 1 minute until melted and mixed well. Add dry ingredients. Stir. Turn out on greased cookie sheet or waxed paper. Cool and cut into squares.
Combine sugar and flour. Add water, vinegar and egg. Cook until it thickens. Watch, it scorches easily. Pour sauce over bananas to coat generously. Add nuts last. Store rest of sauce in jar in refrigerator.
Mix ground beef, egg, garlic salt and oats. Flatten out mixture onto wax paper. In a small bowl, combine Mozzarella cheese and spinach, saving about 1/4 to 1/2 of the bag. Add this mixture to center of meat loaf. Roll sides together and pinching ends to close up openings. Bake in a preheated 350° oven approximately 45 minutes. Pour 1/2 can tomato sauce over meat loaf and remaining cheese. Cook for 10 to 15 minutes more or until cheese is melted.
Brown hamburger with chopped onion; drain fat. In bowl, mix soup and milk well. Spread meat and onion mixture evenly in bottom of 9 x 13-inch baking dish. Pour bag of frozen Tater Tots evenly over meat and onion. Pour soup mixture evenly over meat and potatoes. Bake at 375° for 1 hour. Yields 6 to 8 servings.
Puree pineapple and lemon juice. Add sugar. Taste and add more as needed. Pour into 9 x 9-inch pan and freeze for 1 to 2 hours, until just firm. Place 1/3 into the blender and whirl until smooth. Put into airtight container.
Mix flour and sugar. Cut in butter with a pastry blender or two knives until coarse crumbs are formed. Add egg yolk and vanilla. Put in one large bowl. Refrigerate for at least 20 minutes.
Blend dates, sugar, nuts and eggs. Add, one at a time, 3 rounded tablespoonfuls flour and a pinch of salt. Shape into balls; roll in powdered sugar. Place in greased and floured muffin tins. Bake at 300° for 30 minutes.
Prick the bottom of pie shell. Bake at 425° for 6 to 8 minutes; cool. Sprinkle cheese and onion evenly into pastry shell. Add cooked broccoli. Combine eggs, half and half, salt and pepper. Mix well. Pour this mixture into pie shell over the broccoli. Bake at 425° for 15 minutes. Reduce heat to 300° and bake for 40 minutes, until fork inserted comes out clean.
Rub outside of each duck well with oil. Place celery pieces inside of each duck and salt and pepper to taste, both inside and out. Roast in hot oven at 400° for 20 to 30 minutes; serve 1 whole duck per person.
Heat oven to 300°. Combine butter, shortening, 3 cups sugar and extracts in a large bowl; beat until light and fluffy. Add eggs, one at a time. Spoon into a well-greased and floured 10-inch tube pan. Bake 1 hour and 45 minutes or until done. Cool in pan on wire rack for 10 minutes. Remove from pan.
Brown ground beef on medium heat, drain and add tomatoes with liquid, chili powder and salt. Stir well and cook on medium heat until it starts to bubble. Then turn heat to low, cover and simmer for 1 hour. Then add beans with liquid and bread crumbs; mix well. Simmer another 15 minutes. Chili should have thickened. Serve with crackers or chunks of Cheddar cheese.
Mix all ingredients together with blender. Do not melt margarine. Bake in small muffin tins (mixture is too thick to work well in large muffin tins) in 350° oven for 10 to 15 minutes.
Mix flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt together. Combine remaining ingredients and add to dry ingredients. Mix well and drop batter onto lightly greased griddle by 1/4 to 1/3 cupful. Really good!
Add 3 cups flour to liquid, then yeast and more flour to the consistency of biscuit batter. Place in refrigerator overnight.
Butter a 1 1/2-quart casserole. Combine all ingredients in a large bowl. Stir until well blended. Bake at 425° for 15 minutes, then reduce heat to 350° and continue baking for approximately 60 minutes or until knife inserted in center comes out clean. Serve warm or cold. Serve with whipped topping.
Step 1: In microwave saucepan, combine sugar, flour, eggs and milk. Stir well. Cook in microwave on High for 8 to 10 minutes, turning every two minutes, until mixture is thick enough to coat spoon.
Put sugar and water in large iron skillet. Bring to a boil. Add raw peanuts, reduce heat to medium. Stir constantly until all liquid is gone. Pour into lightly greased pan or skillet. Place in oven at 300° for 20 minutes. Stir several times. Let cool.
Bake potatoes until tender. Heat chilli according to package directions. Slice open hot potatoes; fluff with fork. Top with chilli, cheese, sour cream and green onions. Makes 4 servings.
Combine cheese with milk, butter and garlic salt in saucepan over low heat. Heat until cheese and butter are melted and blended. Add drained corn and peppers. Bake in buttered casserole dish in 350° oven until bubbly.
Mix the rice and soups in a casserole dish that has a tight lid. Put the margarine or butter in the middle; don't stir. Cover and bake it 45 minutes at 350°.
Rinse chicken; pat dry. Spray a 10-inch skillet with nonstick spray coating. Preheat over medium heat. Add chicken and brown for 10 to 15 minutes, turning to brown evenly. Add undrained tomatoes, wine, sugar, basil, garlic and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or until chicken is tender. Remove chicken from skillet; keep warm. In a small bowl, stir together water and cornstarch. Stir into tomato mixture in skillet. Cook and stir for 2 minutes more. Serve chicken and sauce over cooked spaghetti. Garnish with olives if desired. Makes 4 servings.
Add 2 large tablespoons of cocoa and sugar in pot. Add 1 cup water and bring to a boil. Add condensed milk and 1 cup water. Finish by adding milk. For desired sweetness, add more sugar.
Heat oven to 350°. Make cake according to directions. Bake in 9 x 13-inch pan. After cake is done, punch holes in top with straw. Pour condensed milk and jar of caramel on cake. Let cool for 2 hours. Ice with Cool Whip and top with crushed Heath bars. Enjoy.
Melt margarine and mix with brown sugar, flour and chopped pecans. Sprinkle over sweet potato mixture and bake for 25 to 35 minutes in 350° oven.
Grease and flour 2 loaf pans. Preheat oven to 375°. Beat together eggs, Crisco, brown sugar, white sugar and vanilla. Add mixture of flour, salt, baking soda, baking powder, cinnamon, shredded zucchini and pecans. Bake for 50 minutes.
Cook pasta al dente. Run cold water over it and set aside. In a skillet, melt 1 tablespoon of butter. Add garlic and basil and saute 30 seconds. Now add plum tomatoes, chopped or whole, your preference. Cook for 5 minutes. Add pasta (drained well) and cook, stirring constantly.
Dip wings in 1 beaten egg. Dip into mixture of 1/2 cup corn starch and 1 teaspoon garlic salt. Brown and place (single layers in baking dish). Mix 1/4 cup chicken broth, 1/4 cup catsup, 3/4 cup sugar, 1/2 cup vinegar, 1 tablespoon soy sauce and 1 teaspoon salt. Pour over chicken wings. Bake at 375° for 20 minutes. Turn wings and bake 20 minutes longer.
Heat oven to 400°. Spray 12 muffin cups with nonstick cooking spray. Spoon 1 tablespoon cranberry sauce into each muffin cup; top each with 1 teaspoon brown sugar. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil, orange peel and egg whites; blend. Add to dry ingredients all at once; stir until just moistened. Spoon batter evenly over cranberries and sugar in muffin cups. Bake at 400° for 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen edges with knife and invert onto wire rack over waxed paper.
Soften cream cheese. Add sour cream, salad dressing mix and lemon juice. Mix well. Add shrimp and continue beating until shrimp are minced. If you like a lot of shrimp and larger pieces, add another can and mix well, but do not mince. Serve chilled.
Beat eggs; add sugar and shortening. Add dry ingredients and milk alternately and beat with electric beater. Add pecans; bake in a greased tube pan at 350° for 1 hour.