HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 8 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, egg whites and oil; add to dry ingredients, stirring just until dry ingredients are moistened. Pour batter into an 8-inch round cake pan coated with cooking spray. Sprinkle with almonds. Bake at 375° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan. Serve warm. Makes 8 servings.
Set oven slow at 300° to 325°. Cream butter. Add sugar gradually; beat until fluffy. Sift flour into creamed mixture thoroughly; blend, using hands. Press into oblong cookie sheet lined with aluminum foil. Prick surface with fork. Bake in preheated oven for about 1/2 hour, or until firm when pressed gently in center. Should be only light brown.
Layer pineapple pie filling, dry cake mix and pecans in a 9 x 13-inch baking dish. Do not stir. Cover with butter slices. Bake at 350° for 1 hour.
Combine all ingredients except 1/2 can French fried onions. Pour into a 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions. Bake, uncovered, 5 minutes or until onions are golden. Makes 6 servings.
Combine sugar, cornstarch and water in a saucepan. Stir until sugar and cornstarch are dissolved and blended. Cook over low heat, stirring constantly, until clear. Add gelatin and stir until dissolved. Cool thoroughly at room temperature.
Saute seasonings in butter; add chicken pieces, Ro-Tel tomatoes, soup and cheese. Cook until cheese is melted. Add spaghetti and serve.
Brown meat; drain. Pour in pie crust. Pour 1/2 jar pizza sauce over meat and mix in with fork. Bake at 350° for 15 minutes or until crust begins to brown. Remove from oven; cover with sliced cheese and bake until cheese melts and makes a golden crust.
Drain peas on paper towels. Break lettuce in bowl. Put green peppers, onion and peas in bowl. Beat mayonnaise until fluffy. Spread over vegetables. Sprinkle sugar over. Sprinkle cheese over all. Top with crisp bacon strips. Cover tightly and chill for 8 hours.
In medium salad bowl, combine spinach with mushrooms and red pepper strips. In small bowl, combine vinegar with water, sugar and mustard. Add oil, salt and pepper; mix well. Pour dressing over salad and toss to coat.
Preheat oven to 325°. Cream margarine and sugar. Add eggs. Blend flour, salt and baking powder. Alternately add milk and flour mixture to creamed ingredients. Stir in flavorings. Pour in a 10-inch Bundt or tube pan that has been greased. Bake for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
Cook chile on stove top when hot. Put 1/2 jar of cheese in. Stir until melted. Use dip for chips or on hot dogs. Serve warm.
Beat eggs; stir in pumpkin. Add remaining ingredients. Stir until well blended. Drop by teaspoon on greased cookie sheet. Bake at 375° for 12 to 15 minutes. Makes 5 dozen.
Brown spareribs; drain grease. Combine the rest of ingredients, mixing well. Pour over spareribs. Simmer until tender, approximately 4 to 5 hours. Remove spareribs from pan. We use the barbecue sauce over baked potatoes with sour cream on top.
Saute macaroni, onion and green pepper until macaroni turns yellow. Add tomato sauce, water, salt and pepper. Bring to a boil. Simmer 15 minutes. Mix in chicken and broth. Sprinkle cheese over top and simmer 5 minutes more.
Dip chicken in egg, then coat with breadcrumbs. Heat oil in skillet over medium heat. Cook chicken 10 minutes. Set aside. Heat sauce in same skillet over medium heat, then return chicken to skillet. Cover and cook 5 minutes over low heat. Top chicken with cheese and heat until melted.
Mix ingredients. Roll out and fold up in square 3 times. Then roll dough out thin. Cut in 2-inch squares. Put 1/2 teaspoon Smucker's apricot preserves in each. Fold. Bake on ungreased pan at 350° for 5 to 8 minutes.
Combine butter and cocoa in a small saucepan. Heat just until margarine melts. Set aside. Combine eggs and sugar in a large bowl, beating well. Add flour and vanilla. Mix well. Add chocolate mixture, beating until blended. Stir in pecans and/or chocolate chips. Bake in greased and floured 9 x 15-inch pan in a preheated oven at 325° for 30 to 35 minutes. Cool and cut into squares.
Sprinkle 2/3 of onion soup in bottom of baking dish (9 x 12-inch). Place chicken in baking dish and add the mushroom soup and remainder of onion soup. (I add a little water to mushroom soup.) Cover with aluminum foil and bake for about 1 1/2 hours or until tender at 400°.
Wash, clean and drain peppers. Grind peppers fine. Squeeze and drain again after grinding. Grind onion. While grinding onions, prepare a pot of boiling water. Onions should have boiling water over them for 10 minutes. Drain and put 3 trays of ice cubes to cool onions. Put onions in pot and add all other ingredients except spices. Put spices in cheesecloth and let it float in pickle after it starts to boil for 10 minutes. Makes 12 pints.
Combine first 9 ingredients and egg yolks; beat until combined. Pour mixture into pastry shell and bake at 400° for 10 minutes. Reduce heat to 350° and bake for 30 additional minutes or until set. Beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add 1/3 cup sugar, one tablespoon at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Bake at 350° for 10 to 12 minutes or until golden. Cool completely before serving. Yield: 1 (10-inch) pie.
Saute onion and pepper in broth. Add mushrooms and Ro-Tel, simmer. Cook noodles, drain and mix all ingredients except cheese. Add cheese last. Bake at 350° until bubbly.
Sift together the flour, baking powder, soda, sugar, salt, cloves, nutmeg and cinnamon; add the raisins. In another bowl, beat together the eggs, oil, pumpkin and 1/3 cup of water. Mix the pumpkin mixture into the flour mixture until combined. Pour into buttered and floured loaf pan (9 x 5 x 3-inch). Bake at 350° for 1 hour. Let bread cool in pan for 15 minutes, then turn out.
Drain pineapple; mix pudding with pineapple juice. Add Cool Whip; mix well. Fold in marshmallows, pineapple and nuts. Chill until firm.
Cook together ground venison and onions until meat is browned and onion is transparent. Drain. Add ketchup, vinegar and spice. Simmer over low heat for 2 1/2 hours, stirring and moving spice bag every half hour. Remove bag and serve on buns or bread. Makes 8 to 10 servings.
Mix all together for 1 minute at low speed then 3 minutes at high speed. Add cherries and nuts. Pour in greased and floured tube pan. Bake 1 hour in 350° oven.
Mix all ingredients, except tomatoes, thoroughly. Cut thin slices from top of each tomato. Remove pulp and turn upside-down to drain. Stuff tomatoes with cheese mixture. Garnish each top with a caper.
Mash potatoes and gradually add sugar while mixing with mixer. Add eggs and enough milk to make a soft consistency. Put in rectangular casserole dish.
Cook first 6 ingredients until apricots are tender, about 10 to 15 minutes. After cooked sweet potatoes are cooled, peel and cut into 6 or so slices (about 1/2-inch thick). Arrange in baking dish. Spread with pecans. Pour sauce over all. Bake 15 to 20 minutes at 350° or until potatoes are glazed. Baste once or twice while baking. Serve hot.
Beat egg. In a mixing bowl, combine the milk, egg and melted butter. Add the orange juice, rind, chopped apples (leave skin on) and vanilla.
Combine 3 cups sugar, 3/4 cup margarine and 2/3 cup evaporated milk in heavy 3-quart saucepan. Bring to full roaring boil. Continue boiling over medium heat 5 minutes or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat and stir in chocolate chips until melted. Add 1 jar marshmallow cream. Beat until well blended. Pour into greased 9 x 12-inch pan. Repeat with remaining ingredients, substituting peanut butter for chocolate. Spread over chocolate. Cool at room temperature. Cut into squares.
In a large bowl, combine all ingredients, except 1/2 of the cheese; mix well and put in a buttered 9 x 13-inch casserole. Top with remaining cheese. Bake at 350° for 1 hour and 15 minutes. Serves 8 to 10.
Place apples in square baking dish. Combine first 5 ingredients. Add egg and mix until crumbly. Pour over apples. Dot with margarine. Sprinkle with cinnamon and nutmeg. Slit with knife.
Cream butter, 1/2 cup sugar and flour in a mixing bowl. Add egg yolks. Beat well. Stir in lemon rind, lemon juice and milk. Add salt. Beat egg whites until stiff, gradually beating in 1/2 cup sugar. Fold into first mixture. Pour into 1 1/2-quart baking dish; set dish in shallow pan, containing boiling water 1-inch deep. Bake at 325° for 1 hour. Cool.
Combine oatmeal, flour, sugar, pecan meat or walnuts, and oil. Blend and add water, milk, molasses, salt and vanilla to first mixture. Add and mix raisins and walnuts well. Drop from teaspoon onto ungreased cookie sheet; flatten. Bake in 325° oven for 20 minutes. Yields 8 dozen.
Mix all together. Bake at 350° for 25 minutes. Cool and cut into squares.
In large container, add meat, beans, corn, sauce and tomatoes. Cook together about 5 to 7 minutes. Have grated cheese and nacho chips. Put chips in bowl. Pour Mexican mix over; add cheese on top. Serve green salad on side. This makes a lot and freezes well.
Drain oysters. In a buttered 1-quart casserole, place a layer of oysters, a layer of crackers, another layer of oysters and top with cracker crumbs. Season. Pour liquid from oysters or milk to measure 1/2 cup liquid over casserole and bake at 350° for 20 minutes. Serves 6.
Boil the potatoes (jackets on) until tender. Drain and cool thoroughly. Peel and dice potatoes. Add onion, pickles and eggs and toss with mayonnaise. Salt and pepper to taste.
Cook rice according to package directions. Add cheese and remaining ingredients and mix well. Pour into casserole dish and bake at 350° until bubbly.
Mix first 4 ingredients; heat in pan slowly until oleo and marshmallows are melted. Mix dry ingredients. Pour the melted ingredients over the dry ingredients and mix thoroughly. Put in oiled Bundt pan to chill and set. Turn out and slice. Store in refrigerator. It also keeps well in freezer.
Boil chicken and pull meat from bones. Saute celery, onions and bell pepper in butter for long time, then set aside to cool.
Grease a 13 x 9-inch pan. Spread crescent roll dough on bottom. Pinch seams together to form crust. Spread crust with pizza sauce, then cheese, meat and other toppings. Bake 20 to 30 minutes in box oven at 425° (until cheese is bubbly and crust is browned).
Lightly grease large Pyrex dish with margarine. Line bottom with dried beef. Open chicken cutlets and place small amount of butter in middle. Roll cutlets and hold in place with 1/2 strip bacon. Place on top of dried beef. Mix soup and sour cream together and pour on top of chicken. Bake slowly at 275° for approximately 1 1/2 to 2 hours. Serve with rice.
Work first 5 ingredients until very fine crumbs. Remove 2 cups of crumbs and set aside. Add remaining crumbs to remaining ingredients. Beat until smooth. Divide batter into 3 (8-inch) greased round pans. Top with remaining crumbs that were set aside. Bake at 350° for 20 to 30 minutes.
Cook broccoli as directed on package. Spread in 9 x 13-inch Pyrex dish. Spread cream of mushroom soup over broccoli. Place sliced water chestnuts over this. Bake at 325° for 20 minutes. Spread cheese and French fried onions over dish. Bake for 10 minutes. Serve.
Preheat oven to 350°. Grease Bundt pan with shortening, then coat with sugar. Set aside. Mix together cake mix, pudding, eggs, oil and sour cream until well blended. Fold in coconut, walnuts and chocolate chip morsels. Pour into prepared Bundt pan. Bake 1 hour or until done.
In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat and stir in walnuts and vanilla. Spread in greased 8 or 9-inch pan. Chill 2 hours or until firm.
Preheat oven to 450°. In mixing bowl, stir together flour, powder and salt. Add shortening. Stir until it looks like corn meal. Add milk in parts until stiff. Drop by teaspoon onto greased cookie sheet. Bake 10 to 12 minutes or until brown. Good with milk gravy.
Mix marshmallows and sour cream and let stand for several hours. Mix remaining ingredients and blend with sour cream and marshmallows.
Mix together onion, ground beef, egg, rolled oats, salt, pepper and milk. Mound in a 10-inch skillet. With a wooden spoon handle, make 5 to 6 holes in mound. Combine spaghetti sauce and kidney beans (with liquid). Pour over and around meat mixture. Place over medium heat. When hot, reduce heat and simmer 25 to 30 minutes. Serves 5 to 6 people.
Mix above by hand. Shape into balls and refrigerate for 1 hour, until firm. In top of double boiler, melt 12 ounce chocolate bits with 3/4 square of paraffin. Get this real hot. Either at the stove or with chocolate in a cup, dip the candy balls by using a toothpick in each. Put the candy immediately on a piece of wax paper. Remove toothpick and put a drop of chocolate in each little hole. Cool and eat.
Place gelatin and 1/2 cup cold water in bowl; let stand while you put sugar, salt and 1/2 cup cold water in deep stew kettle. Boil to soft ball (235°). Pour gelatin mixture into the hot syrup. Beat it and beat it and beat it. Grease flat pan well on bottom and sides. Powder with powdered sugar and cornstarch. Pour mixture into pan and dust top; cool. Cut into squares and dust bowl on all sides.
Combine macaroni, boiled eggs and onion; set aside. Combine sugar, salt, mustard and flour; add eggs and vinegar. Mix well; add water and stir until smooth. Cook until thickened. Pour over macaroni mixture. Do not add celery and lettuce until ready to serve. Sprinkle top with grated carrots.
Slice tomatoes; dip in corn meal. Put in skillet containing heated oil. Fry until corn meal turns lightly brown. Eat hot. Cook only what you can eat.
Stir together shrimp and cocktail sauce. Place cream cheese on serving platter. Pour shrimp/sauce mixture over cheese. Place crackers around platter and serve.
Chop onions finely. Brown sausage and drain. Melt butter in a pan. Mix all ingredients. Stuff turkey neck and body cavity or can be cooked separately. In a 9 x 13-inch pan, pour a little chicken broth over.
Thaw dinner rolls and allow to rise in warm place until about double in size (approximately 3 hours). Flatten roll dough (each one separately) on cutting board or plate. Put 4 or 5 pieces of pepperoni and a generous amount of Mozzarella cheese. Roll into a ball, keeping pepperoni and cheese inside. Bake on cookie sheet according to directions on rolls or until golden brown (approximately 12 to 15 minutes).
Cook milk and sugar until a soft ball forms when a drop is put in cold water. Remove from flame. Add peanut butter and mix well. Pour into an 8 x 10-inch pan to cool.
Mix sugar and cocoa together in 10 x 8-inch dish. Drop butter onto sugar mixture in 4 or 5 pieces. Pour in milk. Microwave 2 or 3 minutes on High or until bubbly. Stir lightly. Thoroughly stir in nuts and vanilla so nuts are evenly distributed. Spread fudge evenly in dish. Refrigerate 1 hour, then cut into squares.
Put green beans in a casserole dish and add soup. Add 1/2 of the onion rings. Mix together well. Sprinkle top with remaining onion rings and bake at 350° for 30 minutes.
In a large bowl, combine the sour cream, mayo and lemon juice. Add the broccoli, cauliflower, peas, cheese and onion; toss to coat. Refrigerate, covered, until chilled, at least 1 to 2 hours. Serve sprinkled with the bacon.
Prepare and chill this creamy mixture at least an hour in advance so the flavors can blend and mellow.
Preheat oven to 375°. Mix together sugars and softened margarine. Add vanilla and eggs; beat until creamy. Sift dry ingredients together. Gradually add dry ingredients to the other mixture. Add the chocolate chips, mixing for 10 to 15 seconds. Drop rounded tablespoonfuls onto cookie sheet. Bake for 10 to 11 minutes. Cool and eat.
Prepare cake mix as directed on box for 9-inch cake layers. Cool and slice each layer. You will have 4 layers after sliced.
Place roast in large pan. Mix all other ingredients together and pour over roast. Cover and bake at 350° for 3 to 3 1/2 hours.
Mix all ingredients and place into a deep pie shell. Top with another pie shell. Bake in oven at 350° until golden brown.
Brown sausage until done and drain. Add other ingredients. Bake at 350° for 30 minutes. Mix well about halfway through.
Cook broccoli, onion and celery in 2 cups water until tender (do not drain). Melt margarine. Add flour and bouillon. When bubbly, add 2 1/2 cups water. Combine pans until boils. Stir in cream. Garnish with shredded Cheddar cheese, if desired.
Cook rhubarb, then add sugar to hot rhubarb and jello. Stir well and then add pineapple. Do not drain pineapple. Mix well and put in a bowl to jell.
Cut potatoes and take insides out and set peel aside to fill later. Mix remaining ingredients. Put into potatoes and sprinkle with cheese. Bake 15 minutes at 400°.
To the drained, cooked noodles, add the celery, shrimp, green onion, pepper and pimento. Mix well. Add enough Best Foods mayonnaise so that you can stir easily. Add seasoning. Decorate with olives and parsley. This salad is better if it sits overnight.
Cook macaroni and drain. Mash egg yolks with mustard. Add milk, sugar, Miracle Whip, vinegar, and salt. Add chopped egg whites, celery, green peppers, and onions.
Brown sausage, add celery, onion and bell peppers and saute in grease. Mix soup and Cheez Whiz well while warming. Combine cooked rice, sausage mixture and soup and cheese mixture all together in large casserole dish. Cook in oven at 400° until hot and bubbly.
Layer apples, apricots, pears, peaches and pineapple in a large bowl. Combine orange juice and lemon juice. Pour over fruit. Spread cherry pie filling on top, then cover and chill 2 hours. Arrange bananas over pie filling. Sprinkle with coconut. Serve immediately. Yields 14 to 16 servings.
Thaw shrimp and blend in blender. Add all other ingredients and season with the seasonings to taste.
In skillet, brown meat. Season with pepper and garlic powder. In a 1 1/2-quart casserole dish, thinly layer the beef, potatoes and onion slices. Pour soup over all. Cover and bake at 350° for 1 hour. Makes 6 servings.
Preheat oven to 350°F (175°C). Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain and set aside.
Slice potatoes in skillet with olive oil or canola oil for frying. Season to taste (pepper and salt). Add a pinch of sugar, if desired. Slice 1/2-inch pieces of green peppers, onions, mushrooms, kielbasa or Polish sausage on top. Fry until golden brown, turning once or twice.
Spread pie filling in large glass casserole dish. Spoon and spread pineapple over pie filling. Sprinkle dry cake mix over top of fruit. Pour liquid Butter Buds on top. Bake at 350° for 35 to 40 minutes or until golden brown and looks "done". Best served warm.
*Scatter in shallow pan and bake at 400° for about 10 minutes or until lightly toasted. Don't let burn.
Combine all ingredients and beat for 5 minutes. Bake at 350° until cake shrinks from sides of pan (greased 13 x 9-inch pan). Good for strawberry shortcake.
Cook onion in small amount of hot fat until tender, but not brown. Add meat and seasonings; brown lightly. Add drained beans and soup. Pour into greased 1 1/2-quart casserole. Mash potatoes while hot. Add milk, egg and seasonings. Drop in mounds over meat. If you like, sprinkle potatoes with 1/2 cup shredded cheese. Bake in 350° oven for 25 to 30 minutes. Makes 6 servings.
Beat cheese until light and fluffy. Add Eagle Brand milk (condensed) and beat thoroughly. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 3 to 4 hours until firm. Top with cherry pie filling before serving.
Mix the cream cheese and sugar until creamy. Fold in peanut butter, milk and Cool Whip; mix well. Let set about 4 hours in the refrigerator.
Mix flour, sugar and butter like a pie crust. Pat into 9 x 13-inch cake pan and bake for 10 minutes at 350°. Melt other ingredients until melted. Add nuts and pour over cooled crust. Return to oven and bake for additional 10 to 15 minutes until bubbly. Remove and cut into squares while still warm.
Mix all fruit together. Stir pudding mix into pineapple juice. Mix with fruit. Refrigerate until ready to serve. Yields 10 to 12 servings.
Make a sponge cake mixture by beating eggs and adding salt, sifted sugar and water. Then add flour and baking powder. Spread 1/4 c. butter on bottom of cake pan. Add 1 c. brown sugar, 1 can shredded pineapple. Pour the sponge cake mixture over this and bake in a moderate oven. When done turn on a platter, cover with whipped cream.
Pour strawberries into pastry shell. Mix water, sugar and cornstarch in saucepan. Boil until clear and thick. Remove from heat. Add jello and let cool. Pour over strawberries and let set in the refrigerator.
In a large saucepan combine chicken broth, onion, tomato and basil. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes. Place half of mixture in blender. Cover and blend 30 to 60 seconds until smooth. Pour in a bowl; repeat with remaining mixture. Set aside.
Melt butter in a large iron frying pan. Lay in pineapple slices with cherries in the middle.
Cream sugar and margarine together. Add vanilla or almond extract. Mix in egg yolks. Mix dry ingredients with butter mixture alternating with strawberries. Beat egg whites until they form stiff peaks. Fold in egg whites and turn into a buttered loaf pan. Bake at 350° for 50-60 minutes. Nice with coffee or tea.
Boil macaroni in 3 quarts boiling water. Drain fruit (save juice). Bring juice, sugar and flour almost to a boil. Blend in 4 beaten eggs until thickened. Cool macaroni and juice mixture. Mix together. Add in fruit and Cool Whip. Blend well. Add in more drained fruit as desired.
Sift together flour, sugar, soda, cocoa and salt. Put in oblong cake pan. Make 3 holes in dry ingredients. Put 3/4 cup oil in one hole, 1 teaspoon vanilla in one hole and the other hole vinegar. Pour cold water over all. Mix with fork. Do not beat. Bake in a 350° oven for 30 to 40 minutes.
Prick each potato 3 times. Arrange in a circle in microwave. Microwave on High 14 minutes. Remove and let stand 5 minutes. While potatoes are cooling, cook bacon on High for 4 1/2 minutes. In a bowl, mix vinegar, cornstarch, sugar, salt, celery seed and pepper. Stir in onion. Microwave 8 minutes. Cut potatoes in 1/2-inch pieces. Add to broth mixture along with pimentos. Toss to mix and coat. Crumble bacon over top. Serve warm. Makes 8 servings.
Cook nuts in oil 3 to 5 minutes. Drain. Mix vinegar, brown sugar, salt, cornstarch and soy sauce. Dredge chicken pieces in mixture. Fry vegetables in oil. Remove them and fry chicken until sightly brown. Return vegetables and broth. Cook until vegetables and chicken are tender, stirring often. Add nuts just before finished cooking. Serve over cooked rice.
Mash wafers and mix with fruit and nuts. Add enough condensed milk to hold together. After firm, sprinkle with whiskey.
Preheat the oven to 400°. In a large bowl, combine the eggs, banana, oil and milk; mix well. Add the flour, brown sugar and baking powder, stirring just until moistened. Set aside 1/4 cup of the toffee bits; stir the remaining toffee bits into the batter. Lightly grease 18 muffin cups or line them with paper baking cups. Fill the cups 2/3 full with batter. Sprinkle with the reserved toffee bits and bake for about 20 minutes or until a wooden toothpick inserted in the center of a muffin comes out clean. Cool for 5 minutes in the pan on a wire rack. Remove muffins and cool completely on the wire rack. Yields 18 muffins.
Cook beef and pork covered with 2 or 3 inches of water and cook until meat is in small pieces. Then add other ingredients and cook for 3 or 4 hours, stirring constantly. Serves 5 to 8 persons.
Cream butter and sugar; beat in eggs until fluffy. Stir in drained pineapple. Fold in bread cubes. Bake uncovered in a greased casserole for 45 minutes to 1 hour at 350°.