HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and shortening until light. Add eggs, one at a time, and beat well. Add dry ingredients (flour, baking powder and salt) alternately with milk and vanilla. Divide batter into 2 portions. Into one part, put the cinnamon, allspice and cloves. Add the seeded, chopped raisins. Pour the batter into 4 greased and floured 9-inch layer pans. Make 2 spice layers and 2 light layers. Bake at 375° for about 25 minutes or until done. Cool layers and put together with filling, alternating light and dark layers. Frost top and sides of cake with a 7-minute icing.
Cook potatoes and onions together until potatoes are tender. Drain and add to white sauce. Heat together.
In a small bowl, whisk together all the ingredients until well mixed. Store in a tightly covered jar in the refrigerator and shake well before each use. Use for fruit salads. Makes 1 cup.
Arrange chicken breasts in a lightly greased dish. Top with cheese slices. Combine soup and milk; stir well. Spoon sauce over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs; cover and bake at 350° for 50 minutes or until chicken is tender. Swiss cheese slices can be omitted if desired.
Spray 10 x 13 x 2-inch cookie sheet with nonstick cooking spray. Spread one can of crescent rolls in pan. Stretch dough so it fills pan. Seal seams. Mix remaining ingredients except egg white and remaining crescent rolls. Spread mixture over crescent rolls. Spread remaining crescent rolls on wax paper. Stretch to measure same size as pan. Lay over top of cheese mixture. (Remove wax paper.) Seal seams and edges. Brush top with egg whites. Bake at 350° for 15 to 20 minutes. Cool. Cut into squares. Refrigerate.
Bake cake in two round cake pans as per directions. Cook pudding and cool completely. Cool cake, then slice strawberries. Layer as follows in punch bowl: Cake, pudding, pineapple, a thin layer Cool Whip, then start again, cake, pudding, strawberries and Cool Whip. Put in refrigerator overnight.
Cook the stewing hen. Remove from bone, and cut up fine with kitchen shears. Place chicken in pot, and add broth. Bring to a boil. Add bread. Stir until bread dissolves into broth. Turn heat to low, and slowly stir in the well-beaten eggs. Cook until thickened. Serve on hot sandwich buns.
Mix all ingredients together except nuts; divide into 2 equal portions. Shape into balls. Roll in crushed nuts. Let chill 12 hours before serving.
Prepare first 7 ingredients. Cook 1/2 hour; color with turmeric, and salt to taste.
Rub together flour, brown sugar, salt, spice and butter to make crumbs. Dissolve soda in hot water. Cool and stir in molasses and beaten egg yolk. Sprinkle half the crumbs on bottom of unbaked pie shell. Pour in molasses mixture. Sprinkle remaining crumbs on top. Bake for 10 minutes at 400°, then 20 minutes at 350°.
Boil fruit and sugar. Simmer 15 minutes (by clock). Remove from heat and quickly add any flavor Jell-O.
Mix ingredients and pour into an unbaked pie shell. Bake at 325° for 45 minutes or until set. This recipe is a very old recipe given to me by my first mother-in-law. A bit of history, but a good pie.
Put aside a small amount of nuts to garnish top. Mix flour, nuts and margarine; press in a 9 x 13-inch pan. Bake 20 to 25 minutes at 325°. Cool. Mix 1/2 of Cool Whip with cream cheese and powdered sugar. A teaspoon of vanilla may be added, if desired. Spread over cooled crust. Prepare pudding with milk and pour over second layer. Top with remaining Cool Whip and garnish with remaining nuts.
*Have ready-yeast which has been dissolved in 1 cup warm water. Heat shortening, sugar, salt and water to melt shortening. Cool to lukewarm. Add eggs and yeast mixture. Stir in flour and knead well. Let raise, mix down once. Roll to scant 1/2-inch thick. Spread with melted butter and cinnamon sugar mixture to taste. Roll up and cut 1/2-inch thick. Let raise. Bake at 425° for 20 to 30 minutes.
Boil chicken then pick off or cube. Mix cream of chicken soup and sour cream with chicken. Put in a 13 by 9 inch baking dish. Add bread crumbs or Ritz crackers crumbs on top. Put butter over the crumbs and chicken. Bake for 30 minutes at 350 degrees.
Mix first 5 ingredients in a large bowl, then shape into balls. Put in refrigerator 15 to 20 minutes. Melt paraffin and chocolate chips in double boiler. Dip candy balls in chocolate and paraffin mix with toothpicks. Let cool.
Cook zucchini and chicken broth until done. Put in blender with seasonings. Blend well. This can be frozen or served at once. When ready to serve, add milk, butter and salt to taste. This is especially good and is a good way to use zucchini.
Mix all ingredients in a large bowl. Press into a nonstick pan. Chill in refrigerator for 1 hour.
Combine dry ingredients in a mixing bowl. Combine remaining ingredients in a separate bowl. Beat well. Add liquid ingredients to dry ingredients. Stir just until flour is moistened. Pour into a greased 9-inch square pan. Bake at 400° for 30 minutes or until done.
Fry fat back to obtain drippings. Cook onion until soft in hot grease. Mix water, ketchup, sugar and pepper in a sauce pan. Add onion and bring mixture to a boil for about 10 minutes. Add fish and simmer for 20 minutes. Serve over rice.
Boil water; add sugar. Stir until sugar is dissolved. Mix in lemonade and orange juice concentrate. Cool. Add apricot brandy. Freeze overnight (1 1/2 days is best). Pour 7-up over top, let drain down sides, and pour another 7-Up on top again. Enjoy.
Sift dry ingredients. Stir in dates and walnuts. Add eggs; mix well. Pour into greased and floured pan. Bake in 325° oven for 15 minutes. While warm, cut in bars. Cool. Remove from pan. Roll in sifted powdered sugar. Makes 3 dozen.
Mix Ricotta and drained spinach. Stuff uncooked manicotti shells and pour sauce over them. Bake at 350° for about 1 hour. Sprinkle with Parmesan cheese.
Combine all ingredients in a bowl. Mix well. Best if chilled overnight. Garnish with chives. Serve with raw vegetables.
Cream together Crisco and margarine. Add sugar and powdered sugar. Cream in the eggs and vanilla. Mix in the dry ingredients. Drop on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix all of the cheeses, parsley, salt, pepper and seasonings in a bowl. Take this mixture and put in uncooked manicotti with a teaspoon until tube is full. Lay filled manicotti in baking dish and pour tomato sauce over the top. Add water to come just to the top of the manicotti. Bake, covered, at 350° for 45 minutes.
Peel and dice potatoes. In large saucepan, melt butter. Add onion and cook until tender. Add potatoes, water, and seasonings. Cover and simmer until potatoes are tender. Make a paste of the flour and 1/2 c. water; add to potato mixture. Add milk and cook until slightly thickened. Stir in undrained corn and ham. Heat through. (This soup tastes even better the day after you make it!)
Cut up shrimp. Mix all ingredients together. Form into balls (2) or put into serving dish. Serve with crackers. Refrigerate 4 hours before serving.
Brown sausage in skillet, stirring until crumbly. Drain. Place potatoes in greased 9 x 13-inch pan. Sprinkle with salt. Layer sausage, cheese and green pepper over top. Combine eggs and milk in bowl; mix well. Pour over layers. Bake at 350° for about 50 minutes or until set. Yields 8 servings.
Put cocoa in medium saucepan. Add sugar and flour; mix well dry before heating. Then add very warm water and stir. Add salt and vanilla. Add milk and heat on medium-high. Stir contents constantly with spatula to keep from burning. When desired thickness is reached, add butter. Serve over hot, buttered biscuits.
Cook manicotti according to package directions. Drain; place in bowl of cold water to prevent sticking. Set aside. Heat oven to 350°. In medium bowl, combine Ricotta cheese, 1 1/2 cups Mozzarella cheese, egg, egg white, 1/4 cup Parmesan cheese and seasonings. Drain shells; pat dry. Fill with cheese mixture. Spread approximately 1/2 cup sauce over bottom of 13 x 9-inch pan. Arrange shells over sauce and cover with remaining sauce. Sprinkle with Mozzarella and Parmesan cheese. Cover loosely with foil and bake 40 minutes.
*You can substitute banana peppers instead of chilies, but you will have to saute them with your onions until soft.
Beat first 5 ingredients on high speed for 3 minutes. Pour half of batter evenly in two loaf pans or 1 Bundt pan. In small bowl, sir together sugar and cinnamon. Sprinkle half of mixture over batter. Pour remaining batter in pans and sprinkle with remaining sugar mixture. Gently swirl with knife. Bake at 350° for 45 minutes or until tests done.
Mix all ingredients and store in jar. Use 2 1/2 teaspoons to 1 cup boiling water.
Cook in saucepan, stirring continuously until smooth and thick. Pour into 2 baked pie shells. Cover with frosting made from the 4 egg whites. Beat until they stand in peaks by adding pinch of salt. Then add 8 tablespoons granulated sugar and 1 teaspoon vanilla flavoring. Spread over pies. Preheat oven to 425° and brown pies lightly.
Melt caramels and pet milk in microwave. Stir in marshmallow cream. Serve with sliced fruit.
Boil rice, water, salt hard for 5 minutes. Drain excess water; add remaining ingredients. Let milk come to a boil slowly. Lower heat and simmer for 10 minutes stirring occasionally. Add 1/2 cup sugar and cook until liquid is absorbed, approximately 20 minutes. Taste for sweetness, and add more sugar to taste. Remove cinnamon stick and chill thoroughly before serving.
Cream the shortening and sugar together; beat eggs and add to mixture. Beat thoroughly. Add peanut butter and vanilla and blend well. Add dry ingredients a little at a time and beat well after each time. Form dough into balls the size of walnuts. Place 2 inches apart on a greased cookie sheet. Press with a fork (dip in cold water ever so often) in one direction and then at right angles to form a cross. Bake at 400° for 10 to 12 minutes. Makes about 5 dozen cookies.
Bring to a boil; simmer 20 minutes. Keep warm to serve. Leftover can be refrigerated for later use.
Preheat oven to 350°. Cook sliced potatoes for 5 to 7 minutes until slightly crisp. Melt butter with onions. Combine sour cream, water, beaten eggs, salt and pepper. Put potatoes in well-greased 1-quart casserole dish. Slowly pour over sauce mixture over the potatoes. Top with cheese and bake for 20 to 25 minutes.
Mix all ingredients at high speed until smooth. Grease and flour tube pan. Pour in batter; bake at 350° about 45 minutes.
Combine ingredients. Place in buttered casserole dish. Bake at 350° for 45 minutes.
Melt chocolate chips over warm water. Stir until smooth; add rest of ingredients and, when well coated, drop by teaspoon onto waxed paper. Cool. Yields 3 dozen medium size pieces.
Brown pork steaks in large skillet, then remove pork to roasting pan. Make gravy with flour, water, salt and pepper in skillet with meat drippings. Add 1 teaspoon of instant coffee to gravy or enough to give gravy a nice brown color. Place sliced potatoes and onion on top of meat; pour gravy over all. Cover the roasting pan; bake at 300° for 1 1/2 to 2 hours.
Beat first 3 ingredients until stiff. Fold in remaining ingredients. Form pie shell. Bake 55 minutes at 300°.
Cook chicken until done and tender. Take meat from bones and place in greased baking dish. Set aside. Bring chicken broth and soup to a boil. Add margarine and buttermilk; bring to a boil. Add flour, salt and pepper. Bring to boil. Pour mixture over chicken. Do not stir! Bake for 30 to 35 minutes at 450°.
Cook meat in small amount of oil. Pour into large bowl and use same saucepan for sauce.
Melt butter in bowl. Mix flour, milk, sugar, baking powder and salt to a soft dough in bowl with fork. Gently smooth the dough into a bowl on a cloth covered board; knead 10 times. Roll dough into an 8-inch square. Cut into strips. Dip each in margarine. Place on pan; bake for 15 to 20 minutes at 450°.
Cook sugar and corn syrup in a 3-quart saucepan over moderate heat until mixture boils. Remove from heat and stir in peanut butter and Rice Krispies.
Cream butter. Add sugar gradually. Add 1 egg at a time and beat well after each egg. Sift all dry ingredients together. Put sour cream in small bowl. Add all flavoring to sour cream and mix well with spoon. Alternately mix sour cream mixture and dry ingredients into butter mixture. (Start with flour and end with sour cream.) Grease and flour tube pan and bake at 350° for 70 minutes. Excellent!!
Sift flour, baking powder and salt together. Cut shortening into flour mixture until it looks like rice grains. Add milk to flour mixture gradually. Stir with fork until it forms soft dough; knead. Roll to 1/4-inch. Spread with melted butter. Sprinkle with sugar and cinnamon. Roll into pinwheels; cut into 12 biscuits. Bake at 425° for 12 to 15 minutes. Yields 1 dozen biscuits.
Mix first 3 ingredients thoroughly. Mix remaining ingredients together. Add the spice mixture to the pumpkin mix. Beat well, then pour into serving dessert dishes. Top with Cool Whip, if desired. Very good.
Mix all ingredients well. Pour over meat, coating well. Cover and refrigerate at least 1 hour. Better if it stays in marinade longer. Great for chicken to grill.
Combine broccoli and onions; cook according to pkg. directions. Drain and add remaining ingredients; stir well. Pour into greased 2-quart shallow casserole. Bake at 350 degrees for 30 minutes. Serves 6-8.
Cream butter and sugar together. Add vanilla and stir well. Add flour, salt and baking powder. Preheat oven to 350°. Line bottom of 8 or 9-inch round cake pan with wax paper. Spray with Pam also. Spread batter evenly in pan. Bake at 350° for 20 to 25 minutes. (Watch closely the last 5 minutes as it tends to brown quickly.) Cool in pan for 10 minutes. Turn out and cool completely. Cut in half and put both cut sides up with strawberries (smash strawberries up and add a little sugar) in middle and on top.
Bring to a boil over medium heat, stirring constantly. Cook and stir about 8 minutes or until thick and creamy. Add 1 1/2 teaspoons vanilla.
Can be done in the microwave or in a pan. In a quart glass, cook sugar, cream, corn syrup and 4 squares of chocolate on High for 4 minutes.
Brown beef in oil and garlic. Add onion. Add next 6 ingredients. Cover and simmer 45 to 60 minutes. Cook noodles 15 to 20 minutes. Rinse and drain. In rectangular 1 1/2-quart pan, put layers of noodles, Mozzarella, cottage cheese, meat sauce and Parmesan. Repeat. Bake at 350° until done or bubbly.
Make a roux from butter and flour. Slowly add rest of ingredients. Simmer 1 to 2 hours. Serves 10 to 12.
Place chicken in a large baking dish in single layer. Mix remaining ingredients and pour over chicken. Bake at 325° to 350° for 1 1/2 to 2 hours.
Blend in mixer the sugar, egg, salt, margarine and vanilla. Add the bananas, baking soda, flour and raisins and nuts (optional). Bake at 350° for 50 to 60 minutes in a greased and floured loaf pan. Double the recipe and freeze one loaf.
Mash beans and cook on medium heat in a nonstick skillet. Add onion, sauce and cheese. Spoon into burritos and place in casserole dish.
Combine all ingredients. Mix well. Preheat oven to 350° to 375°. Bake 40 to 45 minutes. Yields 4 deep crust pies.
Mix all ingredients together. Place in 9 x 13-inch in refrigerator overnight. Bake at 350° for 45 minutes uncovered.
Combine ground beef, refried beans, oregano and cumin. Mix well. Fill uncooked manicotti shells with meat mixture. Arrange in a 10 x 6-inch baking dish. Combine water and picante or taco sauce; pour over shells. Cover with vented plastic wrap. Microwave on High for 10 minutes, giving dish a half turn once. Using tongs, turn shells over. Microwave, covered, on Medium for 17 to 19 minutes or until pasta is tender, giving dish a half turn once. Combine sour cream, green onion and olives. Spoon down center of casserole. Top with cheese. Microwave, uncovered, on High 2 to 3 minutes or until cheese melts. Makes 4 servings.
Sift together flour, baking powder, salt and nutmeg in large bowl. In medium bowl, combine eggs (well beaten) with sugar and milk. Stir well. Mix this with dry ingredients. Stir well. Handle dough very little. Roll out on a floured board. Cut and fry in hot shortening until brown. Turn over, brown other side. Remove and lay on paper towel to drain.
Measure water and detergent into a clean spray bottle large enough to permit shaking the contents. Add alcohol. Close top and shake to blend.
Shred green pepper, cabbage, onion and carrot together in a bowl; sprinkle sugar over all. Boil vinegar, oil, salt, celery salt and dry mustard; pour over vegetables. This salad keeps for days and is for a crowd.
Cook potatoes and cut into small pieces. Mix all ingredients together into a 13 x 9-inch cake pan. Bake at 350° for approximately 30 minutes.
Mix flour, salt and shortening; add water and mix. Roll in shape on floured board.
Thoroughly cook the Smokies in bacon grease. Heat the jelly and sauce together in a saucepan. Place Little Smokies in a chafing dish; cover with the sauce.
Cook squash and onion. Drain and mash. Add oleo and sugar. Place half of mixture in a casserole dish. Layer rest of ingredients. Add 1/2 of grated cheese. Add 1/2 can of soup. Add 1/2 of crackers. Repeat layers. Crackers will be on top. Bake at 300° until brown.
Saute chopped onion in 1 tablespoon butter for 6 minutes. Mix potatoes, onion, cheese, egg, salt, pepper and parsley with mixer on low speed until smooth; make patties (about 1/3 cup each). Dip patties in flour and saute in butter over medium heat (about 4 minutes on each side or until golden brown). Delicious with sour cream or buttermilk dressing on it.
Mix all and chill. Will get stronger after sits in refrigerator. Serve with crackers. Can serve 20 people.
Brown onion in a little butter or margarine. Add the rest of the ingredients. Heat until all dissolved. Slit 1 pound of hot dogs longways until open not all the way. Spoon sauce over hot dogs. Bake in 350° oven for 20 minutes. Serve in hot dog rolls.
Cut pork in 1/2-inch cubes. Shake with flour in a plastic bag until coated. Heat oil in a 3-quart saucepan. Add pork and brown slightly. Add onion. Saute 2 to 3 minutes longer. Add celery, bouillon cubes, water and marjoram. Bring to boiling, cover and simmer 15 minutes.
Melt butter. Add crushed soda crackers and milk. Mix together and sprinkle on top of tomato mixture. Bake at 350° for 45 minutes.
Saut a small slice of country ham in a heavy cooking pot until the fat is rendered. Then saut chopped onion in the ham fat. Add a mixture of water and canned or fresh vegetable stock to the pot, and then add the dried pinto beans. Fresh or new crop pintos are best. The liquid should just cover the beans. Bring to a boil and immediately reduce the heat to a low simmer. Add water or stock as needed. Keep a close eye on the beans so they are always covered with a little liquid. Cooking time depends on the freshness of the beans. Stop cooking before the beans get too mushy.
Brown meat and onion in skillet. Season with salt and pepper. Line the bottom of 1 1/2-quart casserole dish with cabbage. Spread rice on cabbage. Add meat and onion mixture. Pour soup over all. Bake at 350° for 45 minutes.
Cream the shortening and sugar. Add beaten eggs. Blend in almond extract. Sift dry ingredients. Add alternately with sour cream and almonds. Divide dough into 6 parts. Shape into 15-inch long rolls. Place 3 rolls on each of two ungreased cookie sheets. Allow space between, as they spread in baking. Bake 30 minutes at 350°. Remove rolls from pans and cut diagonally into 3/4-inch slices. Place slices, cut side down, on cookie sheet. Return to oven. Toast 10 to 15 minutes until brown. Turn Rusks and do the other side. Store in tightly covered container. Makes about 7 dozen.
Mix sugar, butter, milk and flour together. Spread butter on foil in pan. Pour in batter and place undrained peaches on top. Bake for 45 minutes at 350°. Makes its own crust!
Boil sugar, milk, butter and cocoa for 1 1/2 to 2 minutes (start timing after a full boil is reached). Remove from heat. Add peanut butter, vanilla, oats and nuts. Beat until blended. Drop by teaspoon onto wax paper. Coconut or dates may be added if desired.
Mix cream cheese, mayonnaise, Hidden Valley dressing and lemon or lime juice together and refrigerate for at least 2 hours so flavors can blend.
Preheat oven to 350°. Melt butter on stove. Remove. Add rest of ingredients. Mix with spoon until well blended. Pour in greased and floured 13 x 9-inch baking pan. Sprinkle with chocolate chips and nuts on top. Bake at 350° for 30 to 35 minutes.
Put all ingredients into bowl. Mix well. Roll into small balls and place onto cookie sheet. Bake at 350°.
Beat sugar and milk into cream cheese until smooth. Fold in coconut and then Cool Whip. Spoon into a graham cracker crust. Freeze until firm. Let stand at room temperature 15 minutes before serving.
In a large saucepan, bring to a boil all ingredients except spinach and pepper. Reduce heat. Simmer 15 to 20 minutes or until potatoes and carrots are tender. Add spinach. Cook 2 minutes. Season with pepper. A small amount of olive oil can be added at the beginning along with a chopped tomato, if desired. Serves 8.
In Dutch oven, add 6 cups water. Add salt and bring to a boil. Add macaroni, stirring occasionally. When macaroni is tender, pour into colander, drain thoroughly and return to pan. On low heat, add milk, margarine and cubed Velveeta. Stir constantly until cheese is melted.
Make chocolate cake batter according to box directions; set aside. Cream together sugar and softened cream cheese. Add egg. Stir in chocolate chips.
Mix all ingredients together and place in a 2-quart casserole. Bake 40 minutes at 350°.
In medium skillet, fry ground beef and onion; drain off fat. Add taco seasoning and mix well.
Combine shortening, sugar, salt and hot water. Let stand until shortening melts. Add egg. Dissolve yeast in 2 tablespoons warm water and add to first mixture. Add flour and let rise until double in bulk. Work down and roll out. Cut with biscuit cutter. Let rise again. Bake at 325°.
Boil water as directed. Add chicken cubes. Add rice, tomatoes, garlic, spinach and onion. When water boils again, simmer 20 minutes. Sprinkle with grated cheese, salt and pepper to taste.
Saute onions and garlic. Add all ingredients, except cheese. Simmer for 1 hour. Add cheese and simmer another 30 minutes.
Cook beans and salt until tender. Cook noodles according to directions on package. Fry meat until it is no longer pink. Add chopped onion near the last and cook until they are tender. Mix ingredients with tomato soup. Pour into baking dish and sprinkle shredded cheese on top. Bake 20 to 30 minutes in 350° oven.
Crumble and brown ground meat. Drain well and place in mixing bowl. In a small amount of oil brown onion rings and pepper rings. Drain well and mix with meat. Remove pulp and seeds from zucchini and chop or slice. Place in a small amount of oil and saute until just fork-tender. Drain dry. Add to other ingredients. Add spaghetti sauce to moisten. Also add salt, pepper, garlic powder, oregano and sweet basil to taste. Place in baking dish over rice or pasta. Sprinkle with grated Parmesan cheese over top. Bake at 350° for 30 minutes.
Combine sugar, vinegar, oil, salt and pepper. Pour over vegetables and onion. Toss several times while chilling. Best if served after refrigerating overnight. Can be kept in refrigerator at least a week.
Mix the first 3 ingredients together and cook until tender. Put in a casserole dish. Add cheese, mayonnaise and margarine. Mix all together. Put crumbled up crackers on top and bake 30 minutes at 350°. This casserole dish freezes well.
Cook sweet potatoes until tender. Beat with mixer until creamy. Add other ingredients and beat well. Put in buttered casserole dish. Add topping. Bake at 350 degrees for 30-40 minutes.
You grill the meat with the cheese on it for 10 minutes. You let it cool off a little. Put the hamburgers buns on the meat and cheese and then eat them.
Mix zucchini, onion, and carrots, set aside. Mix together mushroom soup and sour cream, set aside. Mix together dressing mix and margarine. Put a thin layer of dressing on the bottom of a greased casserole dish. Layer vegetables and sauce. Top with the remaining dressing. Bake for 1 hour at 350 degrees.