HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream 1 1/4 cups sugar, shortening and vanilla until light and fluffy. Add eggs and beat well. Stir in mashed bananas. Sift flour with baking powder, soda and salt and mix well. Stir in nuts. Chill. Drop by teaspoon on greased baking sheet. Bake at 400° for 8 to 10 minutes. Sprinkle with cinnamon-sugar mixture or icing.
Chop all ingredients in food processor. Put all ingredients in a pot. Simmer for 1 hour on medium-low heat. Pour into Mason jars and place in jam cupboard.
Cream butter; add grated cheese. Add salt and pepper and flour. Bake at 400° for 10 minutes or until brown.
Make hamburger balls (mix with egg to keep them firm). Boil them with potatoes and carrots until done. Then add cabbage and boil together until cabbage is tender. When putting on your plate, I add lots of butter or margarine and fix cornbread with it. Great meal!!!
Mix all ingredients except 1/4 cup of cheese. Bake for 45 minutes at 350°. Cover with remaining 1/4 cup of cheese and bake until cheese melts.
Cream sugar and butter. Add eggs and vanilla. Mix well. Sift dry ingredients and add to creamed mixture. Add chips and nuts. Use small ice cream scoop to drop onto greased cookie sheets. Bake 15 minutes at 350°. Yields 5 dozen cookies.
Mix together and pour over graham cracker crust. Cool in refrigerator for 12 hours.
Cream together sugar, butter and salt. Add cinnamon, mace, nutmeg and ground cardamon seed. Stir in eggs. Add lemon, vanilla and sherry wine. Add white flour. Mix lightly. Add raisins, currants, mixed fruits, cherries, pineapple, walnut pieces, pecans and almonds. Line pans with heavy brown paper. Grease. Bake 3 hours at 325°. Cool; peel off paper.
In a small bowl, stir together the sugar and cinnamon. In a large bowl, combine half the sugar-cinnamon mixture, flour, baking powder, baking soda and salt. Cut butter into flour mixture until it resembles coarse crumbs. Make a well in the center. Add yogurt and raisins all at once, stirring just until dough clings together. On a lightly floured surface, knead gently for 8 to 10 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter, dipping the cutter into the flour between cuts. Place biscuits on an ungreased baking sheet. Sprinkle with the remaining sugar-cinnamon mixture. Bake at 450° for 10 to 12 minutes. Remove from baking sheet and cool slightly on wire racks. Stir together the powdered sugar and orange juice to make a drizzling consistency. Drizzle over each biscuit while it's warm. Serve warm. Makes 12 biscuits.
Cook sugar, syrup and water to soft ball stage, 238°. Pour very slowly over the egg whites which have been beaten until stand up in peaks. Continue beating until hard enough to drop from a spoon (it will lose its glossy look). Add vanilla, right after, start beating and nuts after beating, just before dropping from spoon.
Stir cooked rice gently with rest of ingredients in a pan. Cook over medium heat for a few minutes to blend flavors. Serve warm or cold. Sprinkle with chopped nuts (if used). Makes 2 servings, about 1/2 cup each.
Cream butter and sugar. Beat in eggs and salt. Add chocolate syrup and flour. Bake 22 minutes on cookie sheet at 350°.
Bake pie shells for 8 minutes at 350°. Brown ground beef in skillet and add onion and green pepper. Pour meat and breadcrumbs into pie shell and add egg. Top with cheese and tomato sauce. Bake at 350° for 30 minutes.
Dump the ice cream in the shell; smooth it out very nicely. Back in the freezer for 3 to 4 hours. Cut like pie and serve. They will never figure it out.
Mix cabbage and salt; let stand 1 hour. Drain off liquid and add carrots and peppers; mix.
Blanch tomatoes in boiling water, then peel and chop. Chop peppers and onions. Saute until tender. Add spices, sugar and vinegar. Cook until down about 1/3. Put into hot canning jars and seal at once. Do not let sauce cool off before putting it into the jars. This is excellent on hot dogs, meat or snacks.
Melt butter or margarine in Dutch oven over low heat. Add flour to make a paste. Cook 1 minute, stirring constantly. Add onions and garlic. Cook until onions are tender. Add broth, milk and potatoes. Add seasoning to suit taste. Bring to boil; turn heat down low and cook until potatoes are tender. Mash with potato masher or put potatoes in food processor until smooth. Serve with grated sharp cheese and green onion tops. Good with corn muffins.
Roll out pastry into 14 x 10-inch rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg-side down. Roll with rolling pin to seal. Cut crosswise into 28 (1/2-inch) strips. Twist strips and place 2 inches apart on greased baking sheet, pressing down ends. Brush with egg mixture. Bake 10 minutes or until golden. Makes 28 appetizers.
Mix all ingredients. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Line 9 x 13-inch pan with chilies. Pour mixture on top. Bake at 350° for 40 minutes. Easy to make just half. May be frozen or reheated.
Chop or grind (no blender) in meat grinder, coarsely, the first 5 ingredients, in order listed, in a bowl. Add unbeaten eggs, soy sauce, salt and pepper. Mix well with hands and add 1/2 of the milk. Put mixture in a buttered or greased baking dish. Add milk as needed, but not too soggy. Bake at 350° until toothpick test comes out clean. Should be moist, not dry. Serve with sauce or gravy.
Divide layers of biscuits. Roll wieners in layers. Bake at 350° until brown.
Soften cheese in bowl. Stir in picante sauce. Add lemon juice and salt and pepper to taste. Serve with tortilla chips.
On Cutting Board, finely chop cookies, 2 to 3 at a time, using Food Chopper. Place butter in Small Micro-Cooker|. Microwave eon HIGH 30 seconds or until melted. Mix in cookie crumbs with Bamboo Spoon. Press crumb mixture onto bottom of Spring-form Pam. Freeze 15 minutes.
Heat oven to 450°. Grease 15 x 10 baking pan. Combine oats, sugar, margarine, corn syrup, vanilla and salt. Mix well. Firmly press mixture into pan. Bake 12 minutes or until brown and bubbly. Cool completely.
Beat egg whites stiffly. Beat egg yolks in large mixing bowl. Add beaten egg whites, then add sugar, then add melted butter. Add flour last. Pour in greased pan (angel food cake pan). Bake at 350° for 45 minutes.
Crush vanilla wafers. Mix all ingredient together, except coconut. Form into balls and roll in coconut. Place balls in pan on wax paper. Chill and serve.
Mix sugar, cream cheese, butter and whip cream; set aside. Mix vanilla pudding and milk, then mix all together. Put crushed cookies in bottom of flowerpot, the put in filling and cover top with more crushed cookies. Top with a flower or a bouquet.
Melt the caramels and milk together. Add pecans. Drop onto buttered cookie sheets and harden in refrigerator. (Use about 3 pecans in each piece of candy.) Melt the paraffin over double boiler. Add chocolate bars and melt; mix with the paraffin. Dunk caramel mixture into chocolate mixture (using tablespoon) and place back onto cookie sheets; harden again in refrigerator. Makes 4 dozen. Yummy! Good luck!
Beat butter until creamy. Add sugar gradually. Beat until fluffy. Add vanilla. Sift flour with salt and add to butter mixture, mixing thoroughly. Stir in oatmeal. (Dough will be quite stiff.) Work with hands, if necessary. Roll dough on board dusted with powdered sugar to 1/8-inch thickness. Cut with 2-inch cookie cutter. Bake on ungreased sheet at 325° for 12 to 15 minutes. Frost with a thin white icing, then outline with green frosting to resemble a wreath. Use small cinnamon candies in cluster for holly.
Combine. Press into 10-inch dish. Bake at 400° for 20 minutes. Remove from oven. Reduce heat to 350°.
Sift dry ingredients into bowl. Add egg and milk, stirring lightly; fold in oil. Bake in 425° oven for 20 to 25 minutes.
Mix the dry ingredients with the oil. Spread the mixture over the chicken breasts. Cover the pan holding the chicken breasts with aluminum foil. Bake in 350° oven for 50 to 70 minutes.
In a large mixing bowl, slightly beat the 4 eggs. Add sugar gradually. Beat on medium for 8 to 10 minutes. Add salt, Carnation milk and vanilla. Mix well. Add 2 quarts milk or enough to make the freezer can 3/4 full of the mixture. Freeze in ice cream freezer until hard. Drain water off. Repack with ice and salt and allow it to "ripen" for several hours.
Beat eggs until frothy and light. Add sugar, Karo syrup, vanilla, butter and nuts. Mix well and pour in unbaked pie shell. Bake at 350° for 1 hour or firm to the touch.
Place 1/2 jar of salsa and peppers in electric skillet. Add bratwurst. Add rest of salsa and peppers over brats. Douse liberally with hot sauce. Simmer at 250° to 275° for 2 1/2 to 3 hours in electric skillet.
Bring to a boil water and sugar. Remove from heat and add orange juice, lemon juice, cinnamon, and cloves. Put the mixture in a glass or crystal pitcher. Wonderful served hot. Especially at Christmas. But can also be served cold with lots of ice. Very soothing.
Line 9-inch square pan with whole graham crackers, breaking crackers to fill pan. Combine pudding mix and milk in bowl. Beat slowly with rotary beater or electric beater until well blended, 2 minutes. Let stand 5 minutes. Blend in whipped topping. Spread half the pudding mix over crackers. Add another layer of crackers. Top with remaining pudding mixture and remaining crackers. Top with cherry pie filling. Chill 3 hours. Makes 9 servings.
Drain green beans well and place in a 3-quart casserole. In a medium pan heat margarine, pimentos, soup, milk and cheese until cheese melts. Pour sauce over green beans and toss lightly. Top with crushed Fritos or bread crumbs. Cook in microwave on High for 5 minutes or in 325° oven for 25 minutes.
Grease bottom of 9 x 13-inch pan. Cover bottom with pie filling. Take cake mix and add butter. Crumble mixture. Spread this mixture over top of pie filling. Cover with sliced almonds. Bake at 350° for 30 minutes.
Wash and soak beans overnight in 2 quarts of water. Simmer in the same water until tender (1 to 1 1/4 hours). Season beans with salt after 1/2 hour of cooking. Drain the beans and put in a casserole dish, reserving 1/2 cup of the boiling liquid. Cook meat and onion in oil, stirring until slightly browned. Add tomato sauce and rest of ingredients. Mix and pour over the beans while hot. Bake in 350° oven for 1 hour or until bubbly and hot. Makes 5 to 6 servings.
Melt butter and chocolate in double boiler. Mix in all ingredients except ice cream. Pour into greased pie plate. Bake at 350° for 20 to 30 minutes. Serve warm with ice cream.
Cut each strip of bacon in half. Fry until limp but not crisp. Wrap around a pitted date which may or may not be filled with a nut. Secure with a toothpick. Place in broiler and cook until bacon is crisp. Serve hot.
Mix all ingredients, except cheese. Pour half of the mixture into a greased pan, then sprinkle 1/2 of the cheese on top. Pour in the rest of the batter and top with the rest of the cheese. Bake at 375° for 45 minutes or until done.
Place sugar, milk and margarine in heavy saucepan. Cook to soft ball stage. Add marshmallows and vanilla. Stir until dissolved. Stir a few minutes longer. Add pecans. Drop by spoonfuls onto waxed paper. Will be firm when cooled.
Mix ingredients; stir until salt is dissolved. In a gallon crock, lay dill and garlic in bottom of crock. Lay a row of pickles, then dill, garlic and pickles again. Repeat until 3/4 full. Add brine. Cover with a plate. Let stand 2 to 3 days at room temperature, then refrigerate in containers.
Brown pork chops and place in greased baking dish. Mix tomato soup, water and chopped green peppers and onions.	Add this mixture to pork chops. Cover and bake 45 to 50 minutes at 350°.
Preheat oven to 400°. Grease 10-inch pie pan. Saute beef (or turkey), and onion until brown. Drain. Stir in seasoning mix. Spread mixture in pie pan.
Mix all ingredients except margarine and crackers. Put in 13 x 9-inch dish. Melt margarine and add to crackers. Sprinkle on top. Bake at 425° for 45 minutes.
Cook sugar, corn syrup, milk and salt on medium heat until forms a soft ball.	Remove from heat. Add peanut butter and vanilla. Beat until it loses gloss. Pour into buttered 9 x 9 pan. Cool.
Preheat oven to 375°. In large bowl, beat shortening and sugar until fluffy. Add eggs. Beat well. Stir together dry ingredients. Gradually add to shortening mixture; mix well. Stir in mincemeat, drop by rounded teaspoonfuls 2-inches apart on greased baking sheet. Bake 8 to 10 minutes.
Mix all ingredients together in a bowl. Pour into a 9 x 13-inch casserole that has been sprayed with nonstick spray. Bake at 350° for 1 hour and 15 minutes. After removing from oven, sprinkle with a little more grated cheese to garnish.
Mix ingredients well in large heavy pan such as a Dutch oven. Boil until thick while stirring over medium heat. Pour into greased baking pan. Bake at 450°.
In a skillet on low heat, add butter, brown sugar, cinnamon stir until all melts. Add bananas until it turns a little dark, then add rum. Turn pan and light on fire. When flames go out, pour on ice cream.
Melt marshmallows in 1 cup of boiling water. Add jello and stir until dissolved. Add pineapple juice plus enough water to make 1 cup of liquid. Chill. When mixture begins to congeal, add Cool Whip and pineapple. Chill until firm.
Cook spinach according to directions, drain thoroughly. In separate pan, melt 1/2 stick butter, cream cheese and Velveeta. Mix in spinach. Put in casserole dish. Melt remaining butter in pan and mix in stuffing and put on top. Bake at 325° for 30 to 45 minutes.
Mix first 3 ingredients. Put in a 10 x 13-inch baking pan. Bake 8 to 10 minutes at 400°. Let cool. Mix cream cheese with sugar. Fold Cool Whip into this mixture. Spread over crust. Mix Jell-O and water and add berries. Stir until dissolved. Put in refrigerator for 10 to 15 minutes when it is starting to gel. Pour over cheese layer. Refrigerate overnight.
Beat eggs and milk together. Sift dry ingredients together. Add to egg mixture and work thoroughly. Add bread cubes. Form into 2 dumplings. Let rise 1 hour (they don't get very big). Put into boiling water (use large pot). Boil for 10 minutes. Do not lift lid. Turn over and boil 10 more minutes. Keep pot covered. When finished, cut with string. Great with gravy.
Dissolve sugar and gelatin in vinegar solution. When the gelatin begins to set, add the vegetables and stir. Return to refrigerator to set.
Heat oven to 375°. Grease square pan 8 x 8 x 2-inches. Place apple slices in pan. Mix remaining ingredients together. Sprinkle over apples and bake for 30 minutes. Serve warm.
Pour in unbaked pie crust. Bake at 350° for 45 minutes.
Brown onions in oil in large frying pan. Shape steak into balls; add to onions and brown. Remove steak balls. Add potatoes and carrots. Cover with water, place balls on top. Season to taste; cover and simmer for 1 hour. Yields 4 servings.
Combine all ingredients; put in pie shell. Refrigerate overnight before serving. Makes 6 to 8 servings.
Mix together ingredients for bottom layer and press into a 9 x 13-inch baking pan. Blend filling layer ingredients together. Pour onto bottom layer. Mix topping ingredients together to crumb texture. Sprinkle on filling layer and bake at 350° for 45 to 50 minutes.
Mix all ingredients together. Put into Pam-sprayed 8 x 8-inch pan. Bake at 350° for 18 to 20 minutes. (This may be doubled for a 9 x 13-inch pan; bake 22 to 24 minutes.)
Melt butterscotch morsels, add peanuts and potato sticks. Blend well and spoon out on wax paper. Allow to cool.
Dissolve yeast in water. Add sugar, salt and about half the flour. Beat thoroughly 2 minutes. Add egg and shortening. Slowly beat in remaining flour until smooth. Cover with damp cloth. Place in refrigerator. Punch down occasionally as dough rises in refrigerator.
Saute the onions and garlic in oil. Add the tomatoes and sauce and simmer 10 minutes. Season with parsley, dill, salt and pepper. Set aside.
Spray pan with Pam. Let chocolate melt in oven 10 minutes on 200°. When melted, add other ingredients and stir. Add marshmallows last. Spoon on wax paper.
Crush oreos and mix with butter. Reserve about 1 1/4 cup for sprinkling on top of dessert. Press the rest into a 9 x 13 pan. Spread softened ice cream on crust and freeze. In a saucepan, mix milk, sugar and chocolate. Stir and cook until thick, 25 to 30 minutes. Add butter and vanilla. Cool completely. Spoon over ice cream and return to freezer. Top with Kool Whip (softened) and sprinkle with crushed oreos. Freeze. Keeps two weeks.
Brown meat and drain; fry onion and peppers. Mix meat, onion and peppers with tomatoes and tomato sauce, salt and sugar. Heat to boiling point, stir in rice. Pour in casserole and bake 35 minutes at 350°.
Blend oil and sugar well. Sift dry ingredients, and add to oil and sugar mixture. Beat eggs slightly and add to batter. Add vanilla, fold in apples and nuts. Grease large tube or Bundt pan.	Bake at 325° for 1 1/2 hours.
In a bowl combine beef, 4 tablespoons A-1 sauce, salt and pepper. Shape into 6 patties and brown on both sides in a 12-inch Dutch oven. Drain. In another bowl combine remaining A-1, soup and catsup. Pour over patties. Simmer for 15 minutes.
Have potatoes chilled. Then, in a bowl, combine the potatoes with all the rest of the ingredients, except butter. Heat 3 tablespoons butter in a heavy skillet, then add the potato mixture. Form into a large, round cake with a spatula and brown on the underside without stirring, on low heat for about 20 minutes. Fold in half like an omelet with a broad spatula. Brown one side, then the other. Cut into wedges like a pie and serve.
Brown ground beef and onion; drain. Put in remaining ingredients and stir together well. Cook in crock-pot on low for 6 hours or cover and bake in slow oven at 325° for 3 hours.
Boil 2 cups water and add orange gelatin. Stir until dissolved. Add a tray of ice cubes and stir until jello starts to thicken. Remove remainder of ice. Add carrots and pineapple. Mix well. Pour into glass 9 x 13-inch pan. Refrigerate.
Cut cherries in half. Cut pineapple in large pieces. Use pecans whole or chopped. Stir fruits and nuts into wafer crumbs. Add milk and mix thoroughly. Divide into rolls and roll in powdered sugar. Wrap in plastic wrap and foil; refrigerate. Slice thin to serve.
Preheat oven to 350°. Combine all ingredients. Sprinkle over top of salmon steaks. Bake at 350° for 10 to 20 minutes. Turn once and sprinkle with mixture.
Brown hamburger; drain well. Add all other ingredients and cook over low heat for 10 minutes.
Mix all together, except the bacon. Pour into a buttered casserole dish. Place slices of bacon over top of this. Bake until the mixture is thick. Then broil until the bacon is brown.
Combine all ingredients in 2-quart microproof casserole. Cook on 50 (defrost) for 17 to 20 minutes or until hot. Remove spices. Serve hot, garnished with slices of red apple, if desired. Cooking time: 17 to 20 minutes.
Lightly brown hamburger; drain fat. Add all other ingredients and cook slowly for about 15 minutes. Spoon over buns.
Cook noodles as directed on package. Arrange 4 noodles on the bottom of a greased 9 x 13-inch baking pan. Saute onions in butter until tender. Mix together onions, cream cheese, cottage cheese, egg, basil, salt and pepper. Spread half of this mixture on noodles. Combine soup, milk and wine; fold in shrimp and crabmeat. Spread half of this mixture over the cheese layer. Repeat all three layers (noodles, cheese, seafood). Sprinkle with Parmesan cheese, then with paprika. Bake at 350° for 40 minutes. Allow to set for 15 minutes before serving.
Cook the onion in butter until soft and yellow. Add hamburger, salt and pepper and cook until lightly brown, stirring occasionally. Add green beans, tomatoes and sugar, mixing well. Place in a greased baking dish. Top with the mashed potatoes, which have been well seasoned, beaten egg added and beaten until very fluffy. Bake in hot oven at 425° until hot and nicely browned. Serve while hot.
Beat eggs, sugar, salt, syrup, butter and vanilla. Add pecans. Pour into 9 inch unbaked pie shell.
Line 10-inch pie plate with a crust. Sprinkle tapioca over crust. Spread sliced peaches over crust and sprinkle half the sugar over peaches. Mix remaining sugar with flour and butter. Add eggs and mix well. Pour over peaches. Bake at 375° for 35 minutes or until custard is set.
Make filling and topping by combining walnuts, cinnamon and dark brown sugar. Mix well. Set aside. In a separate bowl, cream sugar and margarine. Add eggs and mix well. Sift together flour, baking powder and baking soda. Add to batter alternately with sour cream. Add vanilla and mix well. Grease a tube pan. Add dough alternately with topping in layers. Sprinkle remaining topping mixture over top. Press into dough with fingers. Bake 1 hour at 350° to 375° or until done. Cool 1 hour before removing from pan.
In a large mixer bowl, combine yeast, 2 cups flour, sugar and salt; mix well. Heat milk, water and oil until warm (120° to 130°). Add to flour mixture. Add eggs; beat 3 minutes at medium speed. Gradually stir in enough remaining flour to make soft dough. Cover; let rise in warm place 20 minutes. Roll dough to 18 x 12-inch rectangle. Spread with oleo and mixture of white sugar, brown sugar and cinnamon. Roll up dough and cut into 18 slices. Place in pans and let rise in warm place about 30 to 45 minutes. Bake 15 minutes in 375° oven. Frost.
Spread softened cream cheese in an 8-inch glass pie plate; spread chili on top of cream cheese and sprinkle with grated Cheddar cheese. Cook in oven at 350° for about 20 minutes, until mixture is bubbling (maybe less than 20 minutes). Serve warm with tortilla chips.
Cream together sugars, oil and eggs. Add zucchini, flour, cinnamon, soda, baking powder and salt. Fold in 1 cup of nuts. Bake in 2 loaf pans at 325° for 50 to 60 minutes.
Boil sugar and water; let cool. Add remaining ingredients, except cranberry juice. Add the cranberry juice or ginger ale. Serves 50.
Combine all dry ingredients. Combine eggs, butter and cream. Mix together. Form into ball and refrigerate dough in refrigerator overnight. Roll out on floured board to 1/4-inch. Cut into diamond shape with slit in center. Turn one end through the slit. Place on cookie sheet and return cutouts to refrigerator. Melt lard in an electric frypan and fry cookies until golden brown.
Line a quiche dish with standard pie crust and bake 5 minutes at 400° or use one 9-inch deep pie crust and bake it in aluminum pan it comes in. Combine remaining ingredients. Spoon mixture into pie crust. Bake at 350° for 30 minutes. Let stand 10 minutes before serving.
Beat egg. Melt butter. Add butter and cocoa to beaten egg. Add powdered sugar (until right consistency to spread) and vanilla. Blend until smooth.
Brown hamburger with onion; drain off fat. Meanwhile, bring 3-4 quarts of water to a boil; add macaroni and boil 10-12 minutes. Drain. Mix pizza sauce with macaroni and hamburger. Place in a 3 quart casserole dish, alternating layers with pepperoni and cheese. End up with cheese. Bake uncovered at 350° for 30-40 minutes.
Heat oven to 350°. Grease bottom and sides of a 9 x 5 x 3-inch loaf pan. In a medium-size bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. In small bowl, mix flour, baking powder, cinnamon and salt; stir into butter mixture just until blended. Fold in cranberry sauce and nuts. Spoon into prepared pan and bake 50 to 60 minutes until pick inserted in center of bread comes out clean. Cool bread in pan 10 minutes; invert onto rack (or will make three 1-pound loaves). Makes great Christmas gifts.
Combine all ingredients in medium bowl and mix well. Divide among six 4 ounce paper cups. Freeze until firm.
Mix well the first 5 ingredients. Add oil, sugar, vanilla and cold water. Add coffee mixture last and mix well. Bake at 350° for 30 to 35 minutes.
Trim separable fat from stew meat, then cut in 3/4-inch pieces. In a 3-quart saucepan, stir together meat, hominy or corn, undrained tomatoes, onion, chili pepper, water, oregano, bouillon granules and garlic. Heat to a boil. Reduce heat. Cover and simmer about 1 1/2 hours or until meat is tender.