HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and mix with brown sugar. Add 1 egg at a time, beating after each one. Add rest of ingredients. Bake in long pan for 30 minutes at 325°.
Go with Grandmama to the garden. Pick just the broccoli that is real green but not the ones that have little flowers on them. Bring home and wash; make sure there are no little bugs on it. Put water and a little salt in a boiler. When the water has little bubbles, put the broccoli in it. Cook it until it's done, then eat it just like it is or you can put cheese sauce on it.
Cream together sugar and shortening. Add and beat molasses and eggs in. Sift flour, salt, baking soda, cinnamon and ginger together and mix in. Chill.
Wash lettuce and cut in 1/4-inch strips. Drain. Then add shallots, onion, shrimp, tomatoes, salt and pepper. Add mayonnaise and stir all together. Put in refrigerator for a couple of hours before serving. The longer it sets the more flavorful it becomes.
Mix all ingredients together. Pour into large 9-inch unbaked pie shell. Bake for 30 minutes at 350°.
Beat all ingredients at low speed with electric mixer until well blended. Pour into three 9 inch round cake pans coated with vegetable cooking spray and dusted with flour. Bake at 350 degrees for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans onto wax paper and cool on wire racks. Spread cream cheese frosting between layers and on top and sides of cake.
Combine the cake mix, eggs, vegetable oil, pudding mix, milk and sour cream; mix well. Fold in the chocolate chips and nuts. Bake at 350° in a greased and floured pan for approximately 45 minutes, or until cake tests done. Mix some of the Hershey's syrup in with the cream cheese frosting; spread over the cake when completely cooled.
In a large bowl, combine all ingredients, except cheese. Spoon in greased 2-quart casserole. Bake, uncovered, at 400° for 15 minutes. Top with cheese and bake 5 minutes longer. Serves 6.
Combine all ingredients and bake on preheated griddle, turning once. Serve with heated syrup. Tried and true. Very good with children and grandchildren.
Combine all ingredients, mixing well to evenly distribute and coat well with mayonnaise. Adjust seasoning to taste. If salad is dry, add a bit more mayonnaise.
Mix together all ingredients except the broccoli. Let stand 1 hour, then fry in a wok in small amount of oil. In another wok, stir-fry the broccoli in a small amount of salt water. Cook until tender. Drain and add to the meat mixture. Serve over steamed rice.
Preheat oil in heavy skillet. Prepare meat with seasonings. Press fresh cracked black pepper on one side. Cook, pepper side down. When meat is cooked to preference, drain grease. Add margarine to meat and continue cooking. Saute shallots with meat for approximately 1 minute. Add parsley. Add brandy and flame for a few seconds. Remove meat. Add gravy mix and stir. Add half and half. Cook until thick. Pour over meat.
Cream softened butter and cream cheese. Add sugar and cream well. Add alternately flour and egg (1 cup flour/3 eggs) until all flour and eggs are used. Bake in prepared tube pan at 350° for 1 hour or until toothpick comes out clean. This makes a very large cake.
Remove meat from carcass of turkey and set aside in refrigerator. Crack bones of turkey carcass and place in kettle. Cover with water. Add skin and seasonings. Simmer 2 hours. Chill. Skim off fat and remove bones, skin and bay leaf. Add the turkey meat, celery, carrot and onion. Simmer until vegetables are desired consistency. Add salt to taste.
In medium saucepan, pour water over tea bags. Brew 4 minutes. Remove tea bags and stir in sugar and juices. Heat. Serve in mugs.
Must follow directions closely! Make sure you are home alone. Get in car and start your engine. Look around to make sure none of the neighbors see you leave. Drive to town. Ease into Kentucky Fried Chicken drive thru and order enough food to feed the family. Hurry home before anyone gets there and set the table. Now, be sure you mess your hair a little and be sure to put a little flour on your face and look tired!! Very important, be sure to destroy all evidence of the Kentucky Fried Chicken containers. Now you are ready to feed the family when they get there.
Unroll crescent rolls. Keep 2 triangles together to form a rectangle. Lay rectangle on counter or wax paper. Flatten it some with your hands or a rolling pin. Sprinkle tidbits of uncooked sausage and cheese to cover dough. Roll up dough longways to form a long roll. Pinch together dough so it will stay rolled up. Put in wax paper and freeze 30 to 45 minutes. Remove from freezer and slice to make pinwheels. Cook on a cookie sheet at 350° for 10 minutes. Makes great holiday pick-ups!
In small saucepan, melt chocolate and margarine on low heat. Add pecans and stir until well coated. Blend sugar, flour and eggs on low speed of electric mixer. (Do not beat.) Stir in chocolate and pecan mixture. Stir in vanilla. (Do not beat.) Place paper baking cups in muffin tins and completely fill with batter. Bake in a 325° oven for 35 to 40 minutes. Cool 8 to 10 minutes in muffin tins before removing. Makes 14 to 16 cupcakes.
In skillet, cook onions and meat; drain off fat. Season with salt and pepper. Stir in soup and place in greased shallow 2-quart baking dish. Top with single layer of frozen Tater Tots. Bake at 400° for 45 minutes or until hot and bubbly. Makes 5 large servings.
Mix crushed pretzels, margarine and 3 tablespoons of sugar. Pat into a 9 x 13 x 2-inch pan. Bake at 400° for 7 to 10 minutes.
Beat the margarine and brown sugar until fluffy. Sift together flour, soda and salt. Stir into butter mixture. Add oats and blend thoroughly. Press 2/3 over bottom of greased 9 x 9-inch baking pan. Mix jam and lemon rind. Spread evenly over bottom crust. Sprinkle with remaining 1/3 crumb mixture. Pat lightly onto jam filling. Bake at 350° for 30 minutes or until lightly browned.
Dissolve yeast in warm water with sugar. Mix flour and salt together. Add yeast mixture with flour mixture. Knead for 10 minutes. Divide into 16 pieces and roll 10 to 12-inches. Place on foil lined cookie sheet. Brush with egg yolk and water. Sprinkle with salt. Bake at 400° for 10 minutes or until browned.
Combine sugar and water; bring to a boil. Stir until the sugar dissolves. Cool. Combine with remaining ingredients (except ginger ale). Freeze.
Melt 1 stick oleo in a 9 x 13-inch pan. Layer in order given: cherry pie filling, pineapple with juice, yellow cake mix, chopped pecans and coconut. Pour 1 stick melted oleo over top. Bake at 350° for 1 hour (do not preheat oven).
Cream butter and shortening in large bowl using electric mixer. Add vanilla and salt. Gradually add sugar, one cup at a time, beating well at medium speed after each addition. Scrape bottom and sides of bowl often. After all sugar has been added, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with damp cloth until ready to decorate. Keep icing bowl in the refrigerator when not in use. Yields 4 cups icing.
Lightly grease a large, flat casserole dish. Spread well- drained green beans in a dish. Mix soup and sour cream together. Spread evenly over beans. Sprinkle with garlic salt. Layer sliced cheese on top. Top with crushed crackers. Bake at 350° for about 30 minutes until crackers lightly brown and cheese bubbles.
Combine sugar and oil. Add beaten eggs. Beat until smooth. Sift together twice the flour, baking powder and salt. Stir into first mixture. Add chocolate chips, raisins, oatmeal and nuts. Mix well. Spread evenly in greased 15 x 10 x 1-inch pan and bake at 350° for 25 minutes. Cut into 30 bars.
Preheat oven to 305°. Grease an 8 x 8-inch square pan. Combine butter, sugar and eggs in large bowl and beat thoroughly. Add flour, baking powder and vanilla and beat until well blended. Spread evenly in pan. Combine sugar and cinnamon. Peel and core apples and thinly slice into large bowl. Add sugar-cinnamon mixture to taste, coating apples thoroughly. Arrange slices on top of batter in overlapping rows, pressing lightly into batter. Bake 1 hour. Cool and cut into squares. Makes 6 to 8 servings.
Combine all ingredients and chill overnight. Chop vegetables and meat finer and put on dinner rolls instead of croissants if you wish. Also, green olives may be substituted for the red pepper. Sam's Wholesale Warehouse in Omaha has miniature croissants that work great for these.
Bake Jiffy cake mix in 9 x 13-inch pan according to box directions. Let cool.
First Layer: Mix the flour, margarine and nuts. Cut together and put in a 9 x 13-inch pan. Bake at 325° for 15 minutes. Cool.
Preheat oven to 350°. Let bread rest overnight and get stale. In a large bowl, whisk ingredients, except clarified butter. Place egg mixture in a flat pan and add bread slices. Let bread soak up mixture, turning once. Heat a 10-inch saute pan over moderate heat and add clarified butter. Place 4 slices of bread, slightly overlapping, in pan. Spread Apple Compote (recipe follows) over bread and add remaining pieces. Press down lightly. Cook one minute, then flip. Place in oven and bake 8 to 10 minutes. Remove and serve.
Slice tomatoes thin. Bring to a boil with juice of lemon and 4 tablespoons water. Simmer until translucent. Add 4 tablespoons cornstarch, sugar, cinnamon, nutmeg and salt. Pour into unbaked pie crust. Bake 30 minutes at 400°.
Beat egg whites and cream of tartar until stiff. In another bowl, mix all other ingredients, then fold into egg white mixture very gently. Place mixture into ungreased angel food pan and bake at 350° for 30 minutes. When done, invert pan on funnel until cool. Very good with canned fruit or berries and whipped cream.
Sprinkle apples with white sugar, brown sugar and cinnamon. Dot with butter. Stir egg into dry ingredients and put on apple mixture. Bake at 350° for about 40 minutes.
Mix the cracker crumbs, 1/4 cup sugar and melted butter and press into a 9 x 13-inch pan. Chill pan.
Cook noodles; drain. Combine milk, cream cheese, garlic and salt in pot over medium-low heat until cheese is dissolved. Saute onions and peppers. Mix together noodles, ham and sauce; layer in casserole dish with Parmesan cheese on top of each layer. Bake at 350° for 30 minutes. Serves 6.
Mix together in large bowl, sugar, salt, shortening and hot potato water with potatoes. Cool. Add yeast dissolved in 1 cup warm water. Let stand for 1 hour. Add enough flour until the consistency of biscuit dough. Grease top. Cover and store in refrigerator until ready to use. Make rolls 2 hours before baking. Let rise and bake at 400°. Brush with butter or margarine. Dough will keep for several days in refrigerator.
Mix all the ingredients together. Bake for 1 1/2 hours in a 325° oven. Use a shallow pan.
Slit fresh broccoli spears lengthwise; cut into 1-inch pieces. Cook in boiling salt water until tender or cook frozen broccoli according to package. Drain.
Cook ziti as directed. Mix sauce, cottage cheese, oregano, 1/4 cup Mozzarella cheese and ziti. Place in greased 12 x 8 x 2-inch pan. Top with remaining Mozzarella cheese. Bake at 350° for 30 to 40 minutes.
Combine all ingredients in saucepan. Cover and bring to a boil. Reduce heat; simmer for 30 to 40 minutes. Makes 4 to 5 servings.
Boil sugar, water and salt until hard ball forms in cold water. Place Creme in mixing bowl. Stir in hot syrup. Fold in nuts and vanilla. Drop by spoonfuls onto waxed paper.
Combine all ingredients, mixing well. Chill about 1 hour. Serve as a dessert. Makes 6 cups or 12 servings.
Dissolve softened gelatin in chicken broth. Add other ingredients. Chill until partially set. Stir in pineapple, chicken, chopped celery, chopped green pepper and chopped pimiento. Pour into 6 1/2-cup ring mold. Chill until firm. Unmold on lettuce leaves.
Mix all ingredients in order listed. Mix well and bake in a 400° oven about 40 to 50 minutes or until done.
Saute garlic in oil in a large pan. Add artichokes and brown. Transfer to mixing bowl and stir in eggs, cheese, Mozzarella, salt and pepper. Mix well. Pour mixture into pie pan. Cover with top crust. Press edges of crust together. Makes holes in top of crust. Brush egg yolk on top crust. Bake at 450° for 15 minutes. Reduce heat to 350°. Bake until golden brown, 30 minutes.
Cook beef with onion; drain. Add chili powder and 1/2 cup soup. Stir occasionally. In a 1-quart saucepan over low heat, heat remaining soup until hot. Spoon about 1/4 meat mixture into each shell. Spoon soup over each. Top with lettuce and tomatoes. Serves four.
Break up angel food cake, line pan or layer it. Mix vanilla pudding, milk and Cool Whip; pour over cake. Then mix boiling water in strawberry jello and pour in package of frozen strawberries. Let cool. Pour this over cake mixture.
Soften cream cheese and spread over a cookie sheet. Layer beans over cream cheese. Sprinkle taco seasoning mix on next. Garnish with shredded lettuce, tomatoes and cheese. Dot sour cream on top and put black olives on top. Use with taco chips to serve dip.
Put dry ingredients in sifter and sift into ungreased 10 x 7-inch pan. Make 3 holes and in first hole, pour in oil; in next hole, pour in vinegar and in third hole, pour in vanilla. Pour cold water over all. Stir completely with fork. Bake at 350° for 40 minutes.
Mix vinegar, water, sugar, spices, and salt. Simmer 10 minutes. Add beets. Simmer 15 - 20 minutesor until beets are tender - don't over cook. Put in desired containers and seal.
Place cubed potatoes into bowl. Add onion, bacon, salt and pepper, oil, vinegar and water. Add cucumbers, if using. Mix well. Serve warm.
Place first three ingredients in saucepan on medium heat until melted and mixed well. (Use half of almonds.) Place half of crescent roll dough on cookie sheet. Skin Brie cheese and place on dough. (You can break up Brie and spread evenly on dough.) Sprinkle 1/2 cup of less of almonds on cheese. Place other half of dough on top and press edges together. (Make sure all holes and edges are sealed!) Pour first mixture on top of prepared pastry and bake according to directions on crescent roll can or until golden brown. Serve with sliced apples and grapes or whatever fruit you desire!
Mix together sugar, shortening, sour cream and corn syrup. Add dry ingredients for stiff dough, using more or less flour; you may have to use your hands. Mix in crushed anise seed. Wrap dough in waxed paper and chill a few days. On floured surface, roll small handful of dough into a snake-like strand, the thickness of a husky pencil. Cut into 1/2-inch pieces and place on cookie sheet. Bake at 375° for 15 to 20 minutes; watch very closely, bottoms burn easily.
Preheat oven to 375°. Lightly grease a 12 x 8 x 2-inch pan. Saute onion in butter and remove from heat. Stir in hot rice, sour cream, cottage cheese, salt and pepper. Toss lightly to mix well. Layer half the rice mixture in bottom; then spread chilies over that layer, then 1/2 the grated cheese. Layer other half of rice and top with remaining cheese. Bake 25 minutes. Serves 8.
Cream butter and sugar. Add eggs. Sift and add flour, baking powder and salt. Add milk and vanilla. Add mashed blueberries, then fold in additional blueberries. Grease a 12 muffin tin. Divide batter into tin. Sprinkle tops with additional sugar, if desired. Bake at 375° for 25 to 30 minutes.
In a large saucepan, combine sugar, butter, corn syrup and salt. Cook over medium heat until all sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248° (firm ball stage). Remove from heat. Stir in vanilla until blended. Fold in pecans. Drop by tablespoon onto wax paper lined cookie sheet. Chill until firm. Melt chocolate chips and shortening in microwave bowl. Drizzle over each cluster. Cool.
Saute the onions in the butter. Cook the rice in the boiling water for 5 minutes; drain and mix with onions. Add the cheese and the half & half. Cover and bake at 400° for 1 hour. Serves 8.
Mix oat bran, oatmeal and baking powder together. Stir in olive oil, egg whites, skim milk and brown sugar. Mix together. Add bananas and raisins. Mix together. Grease muffin pans. Bake at 350° for 15 to 20 minutes. Do not overbake.
Crumble 1/2 cake in bottom of 13 x 9 x 2-inch pan. Cream margarine, add egg yolks and powdered sugar; mix well. Stir in Cool Whip. Spread 1/2 mixture on top of cake. Crumble 3 candy bars on top. Repeat procedure using remaining cake, creamed mixture and candy bars. Chill 1 hour before serving.
In a 2-quart casserole combine juice, honey, butter, lemon peel, salt and nutmeg. Stir in cornstarch; mix until well blended. Stir in carrots. Cover with a lid. Cook on High for 8 to 10 minutes. Stor once. Stir. Let stand, covered, for 3 minutes before serving.
In small bowl, combine salmon, cucumber, mayonnaise and French dressing; blend well. Spread margarine on cut sides of buns. Place 1/4 cup salmon mixture on each bottom half of each bun. Top each with 2 spinach leaves and top with bun. Makes 4 sandwiches.
Put in a large bowl the flour and sugar. Bring to a boil the margarine, water and cocoa. Pour flour mixture and mix well. Add eggs, soda, buttermilk and vanilla. Beat until smooth. Pour into greased 12 x 16-inch pan (jelly roll pan). Bake at 400° for 20 minutes. Pour frosting over hot cake.
Mix all ingredients, except margarine. Melt margarine in black skillet, coating sides and bottom. Pour off excess butter and save. Pour batter into skillet and top with excess butter. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Mix cake according to package directions in large bowl. Fill cones 3/4 full of cake mix and place in large muffin tins. Bake for 20 to 25 minutes. When cool, frost and decorate with sprinkles or toppings of your choice. Great for children's parties!
Beat butter and sugar until creamy. Add 1 egg at a time, beating well after each egg. Add flour and extract and beat 2 minutes. Pour in greased tube pan and bake approximately 1 hour at 325°.
Break up cauliflower and broccoli in small pieces. Slice red and green peppers in rings; also Bermuda onion and tomatoes in rings. Break up lettuce in small pieces; drain chickpeas and add to salad. Garnish with pimento. Add salad dressing desired and toss. Sprinkle croutons on top.
Mix all ingredients, except oil, in a large bowl. Add a small amount of oil and stir; cover bowl. Every 30 to 45 minutes, add more oil and stir from bottom of bowl. This process is supposed to take a couple of hours. Place in covered containers, no need to refrigerate.
Blend together and use as a universal barbecue sauce prior to grilling any barbecue item. Great flavor!
Cook nectar, sugar and cornstarch until thickened; cool. Spread over torn pieces of angel food in a 9 x 13-inch pan. Top with Cool Whip; refrigerate. Garnish with sliced almonds.
Heat oven to 375°. Combine brown sugar, Crisco, milk and vanilla in large bowl. Beat at medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until blended. Stir in chocolate chips and nuts. Drop by rounded tablespoon, 3-inches apart, onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes.
Melt butter in skillet. Add mushrooms, salt and pepper. Saute briefly. Add chopped shallots and dry white wine. Mix together. Cook over low heat until wine is reduced by half, about 10 minutes. Mix together beef stock and cornstarch. Add to skillet with tomato sauce, parsley and tarragon. Simmer uncovered until it bubbles slightly. Serve with venison or other game.
Beat eggs; add sugar. Mix well. Add melted butter. Add remaining ingredients; pour into unbaked pie shells. Bake at 350° for 30 to 40 minutes.
Boil potatoes with skins until tender. Peel while hot and allow to cool only enough to slice about 1/8-inch thick. Add oil, salt, pepper, onion and vinegar. Pour hot beef stock over potatoes. Mix gently together in order to not break up potatoes. Let set at room temperature for at least 1 hour. Mix again just before serving. Garnish with chopped green onion tops.
Mix sugar, butter, cocoa and milk in a pot. Boil for 1 minute. Remove from heat and add peanut butter and oats. Drop on wax paper or put in a pan and cut.
Place yeast in 2 cups warm water. Cream oleo and sugar together in a large bowl. Add egg and cream a little more. Add yeast and water mixture. Stir and add flour. Mix well with electric mixer. Place in airtight bowl and keep in refrigerator. To cook, drop by spoonfuls into well-greased muffin pan and bake at 350° for about 20 minutes or until well browned. Will keep in refrigerator about 1 week. They go from refrigerator to oven. Don't have to be left out to rise. Makes 24 rolls.
Mix cocoa, margarine and boiling water. Mix rest of dry ingredients; add to cocoa mixture. Add eggs, beating well. Add buttermilk and vanilla; beat again. Pour into greased pan and bake at 350° for 35 to 40 minutes. Makes 40 cupcakes; bake at 350° for 20 to 25 minutes.
Cream oleo, sugar and vanilla. Add chips and pecans. Stir in flour. Form into small balls and place on ungreased cookie sheet. Press balls flat with bottom of glass dipped in sugar. Decorate with pecan half. Bake at 350° for 16 to 18 minutes.
Sift dry ingredients into an 8 x 8-inch cake pan. Make 3 small wells into flour, then add remaining ingredients and mix in pan. Don't attempt to get all lumps out. Do not grease or flour pan. Bake at 350° for 25 to 30 minutes. Serve warm with whipped cream or Cool Whip.
Mix all ingredients. Store in well-sealed container in refrigerator, turning upside-down every so often so dressing can mix with vegetables. Serve cold. (Best if made a day ahead of time.)
Add beans to boiling water. Boil 2 minutes. Remove from heat, cover and soak 1 hour or overnight in refrigerator. Add salt. Bring beans to a boil. Reduce heat, cover and boil gently until tender, 1 to 1 1/2 hours. Drain. Save 1 cup bean cooking liquid. Mix with beans and remaining ingredients in saucepan. Bring to a boil. Reduce heat, cover and boil gently 30 minutes. Continue cooking, uncovered, until sauce is of desired consistency, about 10 minutes. Serve half of the beans and refrigerate remaining 2 cups for use at another meal within 3 to 4 days.
In a small mixing bowl, blend cream cheese, chocolate, sweetener and vanilla until smooth, then add the nuts.
Cut up chicken breasts into bite size chunks. In a large skillet or an electric wok, over medium-high heat, heat up cooking oil. Add chicken, pressed garlic and onion salt. Stir regularly until chicken takes on a light color. Once chicken has a little bit of golden brown on surface, add Chinese Five Spice. Add in water chestnuts, bamboo shoots and chickpeas; turn down to medium heat. Cover skillet or wok and allow to cook for about 10 minutes; stir regularly as it may stick. Add a little more oil if necessary. Add bean sprouts; cook about 5 more minutes. Season with soy sauce, as desired. Serves 4 to 6.
In vegetable oil, warm each corn tortilla so they are soft and leave aside. Mix all other ingredients with 1/2 of the grated cheese. Spoon into shells and fold, then place in cake pan with folded side down. Sprinkle remaining cheese on top and heat in oven at 350° for 20 minutes. Fills 2 cake pans or 1 large pan.
Thoroughly combine oil, vinegar, onion, salt, sugar, black pepper and dry mustard in large bowl. Rinse and slice thin the mushrooms and add to marinade. Toss to coat. Slice cauliflower flowerets. Slice celery. Cut the green pepper in strips. Add all to mushrooms and let marinate at least 1 hour. Just before serving halve the cherry tomatoes and add.
Spread pineapple with juice in a 13 x 9-inch pan. Spoon cherry filling on the top. Sprinkle dry cake mix over and spread pecans and coconut on top. Dot with oleo. Do not stir! Bake at 350° for 1 hour.