HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs, milk, oil and sugar until mixed well. Sift flour, salt and baking powder together; add to egg mixture along with the poppy seed and flavorings. Stir well, but don't overmix. Bake in small floured and greased loaf pans or muffins. Sprinkle almonds on top. Makes 4 to 5 mini loaves or 24 muffins. Bake loaves at 350° for 50 to 60 minutes, muffins for 23 to 28 minutes. Cool and remove from pans.
Drain artichoke hearts and chop into bite-size pieces. Mix all ingredients. Pour into sprayed or greased ovenproof dish (shallow). Bake 30 minutes at 350° and then broil until brown on top.
Cook macaroni. Brown ground beef and onion in skillet. Add cooked macaroni, corn, tomato sauce and seasonings. Heat thoroughly. Serves 7 to 8.
Combine ingredients together in glass baking dish (13 x 9-inch). Bake at 350° for 45 minutes to an hour until golden brown.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Stir in pumpkin and spices with whisk until well mixed. Spread over cream cheese layer.
Mix peanut butter and butter together. Add confectioners sugar. Mix well. Shape into balls. Chill. Melt chocolate chips and wax in double boiler. Dip the balls in the chocolate.
Mix together all ingredients. Pour in baking dish. Bake at 350° for 45 minutes to 1 hour.
Heat milk. Add sugar, salt, yeast and shortening; blend well. Add to flour in a large bowl. Add eggs. Work together; let rise until double in bulk. Work down; let rise again. Roll and cut; let rise and then fry in hot oil. Be careful not to puncture doughnut when turning.
Prepare macaroni according to package directions. Mix mayonnaise, green pepper, pimento, onion, salt, soup, cream, cheese and macaroni. Place in casserole. Bake in preheated 325° oven for 30 minutes.
Combine berries, 1/3 cup sugar and 2 tablespoons cornstarch in small pan. Cook over medium heat 2 or 3 minutes or until thickened (stir continuously); set aside. Cream butter; gradually add 1 cup of sugar. Beat on medium speed; add eggs (one at a time). Beat after each egg. Combine flour, baking powder, soda and salt. Alternate with sour cream, add flour mixture with the cream butter (start and end with flour). Stir in almond extract. Spoon 1/2 of batter into a 10-inch Bundt pan or tube pan. Spoon on 1/2 of the blueberry sauce, swirl batter; repeat. Top with pecans. Bake 50 minutes at 350°. Dribble with glaze.
Add all ingredients to beans. Stir. Simmer on top of stove on low heat until thickened to desired consistency. (They stick more while cooking.)
Cook all except nuts to soft-ball stage with light stirring. Take from fire; beat until cool. Turn out on pastry board, dusted with powdered sugar. Knead until firm, then shape in roll and cover outside with pecan meats. Put in cold place; slice when firm, using very sharp knife. Finely chopped pecan meats can be worked through candy while it is being kneaded.
In small bowl combine all ingredients until smooth. Spread each tortilla with 1/4 cup cheese mixture, spreading evenly to edge. Tightly roll up in jelly roll fashion. Place seam side down in shallow dish. Cover and refrigerate 2 hours. Cut each tortilla into 1-inch slices. Garnish with shredded carrots or green onions. Delicious.
Combine ingredients, except nutmeg; pour into unbaked pie shell. Bake at 400° for 15 minutes, then at 350° until set. Baking time should be about 35 minutes total. The center may still look a bit soft but will set later. This is also good without the pie shell in small custard cups.
Mix sugar and butter. Add eggs, 2 at a time. Add flour, 1/3 at a time. Mix fruit and nuts last. Cook in tube cake pan 2 1/2 to 3 hours at 250°.
Combine ingredients in a small bowl. Microwave on medium for 20 seconds and stir well.
Put everything in a 2 quart casserole dish, cover and bake at 400° for 1 hour.
Drain hearts and chop. Mix all three thoroughly. Bake at 350° for 20 to 30 minutes. Cool.
Drain liquid from pickles and cut into 1/4 to 1/2-inch chunks. Place in large crockery bowl and add sugar and Tabasco sauce. Stir several times daily for 2 to 3 days. It will make its own liquid. Save all liquid to use when placing pickles in small jars. Refrigerate.
Boil potatoes in water with skins on until done. Remove potatoes and peel. Put into a large baking dish, either whole or cut in half. Slice margarine and put on top of potatoes. Sprinkle with sugar and cinnamon. Bake at 350° for 30 minutes.
Fry hamburger. Cook onion and celery in butter in a skillet until tender. Add mixture to bread cubes which have been placed in a large dish. Sprinkle with seasoning which has been mixed together. Combine. Add water and egg. Toss together with fork. Put in dish or bird and bake.
Combine crumbs, dates or raisins. Add milk mixed with lemon juice. Knead well. Shape into a 3-inch roll. Wrap in wax paper; store in refrigerator for 12 hours. Serve plain or with whipped cream.
Melt chips in top of double boiler, over boiling water. Remove from heat. Quickly stir in noodles and nuts. Stir to completely coat. Drop by spoonfuls on waxed paper. Chill to firm. Store in refrigerator until ready to serve.
Sift first 3 ingredients together. Dip venison in flour mixture to coat well. Brown in fat. Top with onion rings. Sprinkle with garlic salt. Add water and simmer over medium heat for 1 hour. Yields 8 servings.
While rice is cooking, fry the bacon and remove from skillet. Saute the grated carrots and chopped onion. Crumble the bacon. Add bacon and sauteed vegetables to cooked rice. Mix ingredients together and salt to taste.
Cook macaroni according to directions and drain. Set aside. Combine egg, cottage cheese, sour cream, seasonings and shredded cheese, reserving 1/2 cup to sprinkle on top. Mix in macaroni. Put in 3-quart casserole dish. Sprinkle with cheese and paprika. Bake at 350° for 45 minutes. Serves 8.
Combine flour, baking powder, baking soda, salt and sugar. Add beaten eggs, buttermilk and vegetable oil. This mixture will refrigerate for 1 week. You may add milk to thin.
Peel and cut up potatoes into bite size pieces. Dice the onion. Put in a pan and add water to cover the potatoes. Add the bacon grease and cook all until tender. Stir in cream of celery soup.
Cream together butter or margarine and sugar. Add eggs and beat well. Sift together the dry ingredients. Add the dry ingredients to creamed mixture, alternately with water and vanilla. Beat well, then stir in sauerkraut. Bake in two (8-inch) layer pans, or a 13 x 9 x 2-inch glass pan at 350° for about 35 to 40 minutes. Frost as desired.
Preheat oven to 275°. Grease 4 x 8-inch round cake pans or 1 (10 x 20-inch) pan, warm butter until it flows. In large mixing bowl, mix butter and sugar with beater at medium speed until light and fluffy. Mix in flour 1 cup at a time until well mixed. Pat evenly in pan or pans with hands. Prick dough with fork all over. Bake 1 hour or until pale and golden, do not brown. Cool in pans.
Mix jello and hot water; let cool. In the meantime, mix crushed crackers with melted butter and powdered sugar. Pat crumbs into 9 x 13-inch pan for crust. You may reserve some crumbs for top. Next cream the cream cheese, vanilla and sugar; set aside. In a separate glass bowl, whip evaporated milk. Milk must have been refrigerated and very cold. Add jello mixture and cream cheese mixture to whipped milk. Pour mixture over crust. Sprinkle any reserved crumbs over top. Chill 24 hours. Cut and serve.
Mix 1 cup of the flour with the sugar and salt. Cut in butter until mixture is crumbly. Set aside 1/2 cup of this mix for top. To remaining crumbs, add the other cup of flour sifted with baking powder and soda. Add buttermilk, egg and vanilla; blend thoroughly on low speed with mixer. Beat 1 minute more on medium speed. Pour into a greased 9 x 13 x 2-inch pan. Add cinnamon to crumb mixture reserved for topping. Sprinkle on top. Bake at 350° for 25 to 30 minutes.
Beat sugar and eggs together. Melt margarine and chocolate; add to egg mixture and mix well. Add flour and vanilla, mixing well. Pour into an 8-inch square pan and bake at 350° for 25 minutes.
Brown beef and drain. Add remaining ingredients. Simmer 30 minutes and then serve. Makes 8 cups.
Microwave cream cheese until soft. Cut bell peppers, mushrooms, and ham into small pieces. Beat eggs slightly. Mix eggs, cream cheese and chopped ingredients together. Spray pie pan with vegetable spray. Pour mixture into pie pie. Bake at 350° for 20 minutes.
Thaw bread dough and divide into 12 pieces. Mix garlic in butter in a small bowl and mix cheese and herbs in another bowl. Dip pieces of dough in garlic mix, then in cheese mix and place in a 12-cup Bundt pan. Cover lightly and let rise until doubled, about 1 hour. Bake 30 to 35 minutes in a 350° oven until crust is golden and bread sounds hollow when tapped. Serve warm.
Put small amount of water in frying pan; add a little salt. Bring to a boil and add vegetables. Cover and cook until just tender; remove lid and cook a brief time to cook out any remaining water. In flat pan, beat butter and place tortilla shell on it. On one side of tortilla place several cheese strips. Place sauteed vegetables on top of cheese. Spread lettuce on top of other vegetables. Fold over the other side of tortilla and heat both sides. This makes 2 to 3 tortillas.
Cream egg, honey and oil until creamy. Add flour, wheat germ and other ingredients. Mix thoroughly. Add chips, raisins and nuts and mix well, being sure that the mixture is of stiff consistency. Makes about 48 cookies. Bake in 350° oven for about 8 to 9 minutes.
Cream together sugars and shortenings. Add vanilla, beaten egg and dry ingredients which have been sifted together. Fold in chocolate chips. Bake at 375° for about 12 minutes or until lightly browned.
Dissolve 1 package raspberry Jell-O in 2 cups hot water. Pour in 9 x 13-inch pan. Chill until firm. Soften unflavored gelatin in 1/2 cup cold water. Place sugar and half and half in saucepan. Bring to boiling point. Remove from heat. Add softened gelatin and cream cheese. Beat at low speed until smooth. Add almonds. Let cool. Pour over firm raspberry layer. Chill until firm. Dissolve remaining raspberry Jell-O in 1 cup hot water. Add blueberries and juice. Let cool. Pour over cheese layer. Chill until firm.
Scrub potatoes. Pare a strip of skin, about 1/2-inch wide, around center of each potato. Place potatoes in medium saucepan. Add boiling water to measure 2 inches and 1/2 teaspoon salt. Bring to boiling; boil gently, covered, for 20 minutes or until tender. Drain. Return to heat for several minutes to dry out. Melt butter in a small saucepan. Stir in lemon juice, snipped chives and 1/2 teaspoon salt. Pour over potatoes, turning to coat well. Turn into serving dish. Makes 8 servings.
Combine first 4 ingredients. Place in 9 x 13 (greased lightly) pan. Top with bacon and olives. Bake 1 hour at 350°. Can be made a day ahead. Can add additional cheese, too.
Dutch oven works best. Saute oil, onion, meat and green pepper. Stir in cream of chicken and milk. Boil. Place baking powder biscuits on top and bake at 425° for 20 to 30 minutes.
Mix together and shape into small balls. Bake in a preheated oven at 350° for 15 minutes.
Put beans in strainer. Rinse under cold water very quickly. Let drain. Mix other ingredients. Combine with beans. Refrigerate covered. Serve on crackers.
Spread 1 can crescent rolls in a buttered casserole dish. Press cream cheese onto this. Spread pie filling over cream cheese. Top with other can of crescent rolls. Bake in 350° oven until golden brown.
Boil cabbage and cauliflower until cabbage is tender, then drain. Make White Sauce. Combine melted butter and flour. Gradually add milk and stir over heat until thickened. Pour White Sauce over layered cabbage, cauliflower, bread crumbs and cheese. Garnish with parsley flakes. Bake 1 hour at 350°.
Combine first four ingredients in large bowl. Blend in pieces of bread. Pour mixture into 8 x 11-inch baking dish. Bake at 350° for 25 minutes or until set.
Steam celery and onion in butter for 5 minutes. Mix all ingredients together; top with cornflake crumbs. Pour 1/2 stick melted butter over top. Bake at 350° for 30 to 40 minutes. Note: I double this recipe.
Combine first five ingredients. Fold in potatoes. Pour into buttered 8 x 8-inch baking dish. Top with shredded cheese. Sprinkle with paprika. Bake in a preheated 350° oven for 40 minutes.
Grease 9 x 13-inch pan. Mix eggs well. Add cumin. Add both kinds of cheese. Line bottom of pan with green chilies. Pour egg mixture over chilies. Bake at 350° for 20 to 25 minutes until eggs are set. When cooled five minutes, cut into squares. Good brunch menu item!
Combine all ingredients and place in a large casserole dish. Bake at 400° for about 1 hour. Serves 12.
Bring the ingredients to a boil, stirring constantly. Then stir in gradually 1 more cup of cream. Stir frequently as mixture begins to thicken, constantly as it darkens. Cook to 254° (a little dropped into cold water forms a hard ball). Pour into buttered 7-inch square pan with 1/2 cup chopped nuts scattered over the bottom. When cold, cut into squares.
Cook and stir hamburger until brown, then drain. Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer until vegetables are tender.
Combine ground turkey or beef, onion and 1/3 taco seasoning in skillet. Cook until browned. Stir in salsa and sour cream.
In large mixing bowl beat together cream cheese and Eagle Brand milk until fluffy. Slowly add lemon juice and blend well. Pour into graham cracker crust and chill 2 to 3 hours. Garnish with chilled pie filling and serve.
Mix all ingredients. Drop by small teaspoonfuls and place a pecan half in each. Bake 9 to 10 minutes at 400°. Yield: 3 1/2 dozen.
Mix all ingredients together and pour in a Pyrex dish. Place in freezer until frozen solid.
DOUGH: Mix warm milk with yeast, add salt and sugar, and 3 cups flour, 1 cup at a time. Beat eggs in a bowl, stir eggs into mixture, warm up butter, stir into dough, add 1 Tbsp of vegetable oil. Mix about 15 minutes, if dough seems liquid, add a little bit more flour. Put dough into a big pot and cover. Keep it in a warm place for 5 hours.
Heat oven to 225°. Place popcorn in oven to keep warm. Cook in heavy saucepan the butter and sugar until it reaches hard crack stage or 300° on candy thermometer. Remove from heat. Stir in vanilla. Pour over corn; toss until evenly coated. Spread on cookie sheets to cool. Store in airtight container.
Heat cheese, margarine, chocolate and corn syrup in 3-quart saucepan over medium-low heat, stirring occasionally, until mixture is melted. Gradually add sugar to chocolate mixture, beating with electric mixer on medium speed until smooth. Stir in pecans and vanilla. Pour into greased 13 x 9-inch baking pan. Smooth surface with spatula. Cover and refrigerate several hours. Cut into squares.
Heat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan with 1 tablespoon margarine. In a large bowl, sift together dry ingredients. Stir in oatmeal and set aside. In a blender, combine eggs, margarine, buttermilk, lemon juice and sugar; process until smooth. Add banana and nuts; process briefly. Pour mixture into dry ingredients and mix until flour is moistened. Pour into greased pan and bake 45 to 50 minutes or until a toothpick comes out clean. Cool on rack after removing from pan. Yields 1 loaf.
Mix all ingredients together. Spread on English muffin halves and freeze briefly, then cut muffins into 4 wedges. Bake at 350° for 12 minutes if frozen; 6 to 8 minutes if not frozen. Makes approximately 6 dozen wedges.
In a punch bowl, stir together grape juice and lemonade. Add ginger ale and serve immediately. Makes about 6 3/4 cups.
Brown sausage in heavy Dutch oven. Remove. Add flour to sausage drippings. Brown flour to a dark roux. Add onions, parsley and garlic. Cook until soft, then add water and rice, salt and pepper and browned sausage. When it comes to a boil, lower heat to lowest point and cook for about 1 hour, covered tightly. When rice is done, remove lid and let cook for a few minutes until rice dries a little. Makes 6 to 8 servings.
Mix crumbs, melted margarine, 1 cup powdered sugar, nuts, orange juice and Grand Marnier. Shape into small balls. Mix soft margarine and remaining powdered sugar; add enough milk for spreading consistency.
Put popped corn in brown grocery bag or big bowl. In a separate bowl, put sugar, butter, corn syrup, and salt. Microwave 1 to 2 minutes, until bubbly. Stir. Boil 3 minutes in microwave; stirring after each minute. Add baking soda and vanilla. Stir. Pour mixture over popped corn (in brown bag or in large bowl). Shake or stir. Microwave 1 minute then shake/stir. Microwave 30 seconds, then shake/stir. Microwaveone more time for 30 seconds, then shake/stir. Spread on cookie sheet to cool.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until blended. Blend in melted butter, stir in chocolate chips and nuts. Pour into pie shell. Bake at 325° for 1 hour. Serve warm with whipped cream or ice cream, if desired. Makes one 9-inch pie. Recipe may be doubled. Bake two pies; freeze one for later.
Bake both crusts and let cool. Brown margarine, coconut and pecans. Set aside to cool. Mix cream cheese and Eagle Brand milk until smooth. Take Cool Whip and fold into cream cheese and Eagle Brand mixture. Take 1/4 of cream cheese mixture and place into a pie crust, then sprinkle nut mixture on top and pour 1/4 of caramel topping. Repeat with second layer of cream cheese mixture, nut mixture and caramel. After finishing second layer, place in freezer. Best eaten when cold and firm.
Remove crust from bread and spread with butter. Place in greased 13 x 9-inch dish. Brown sausage; drain well and spoon over bread. Sprinkle with cheese. Combine eggs with milk and salt. Mix well and pour over cheese; chill overnight. Remove from refrigerator a while before baking at 300° for 30 minutes or until done.
Pour 1/4 of batter into bread pans, sprinkle with brown sugar mixture; repeat until gone.
Brown ground beef. Then mix vegetables, ground beef and soup in 2-quart casserole dish. Place cheese on top of mix. Top with Tater Tots. Bake at 350° for 1 hour.
Cook potatoes; peel while warm. Salt and pepper. Fry bacon; crumble. Add all ingredients to potatoes. Saute onion. Add a little vinegar and egg in the bacon grease. Stir until this thickens. Pour over potatoes.
Mix 1/2 cup vinegar and 1 gallon water in a pail. Pour into spray bottles for convenience.
Mix all ingredients. Bake in a stem cake pan. Cook at 350° until done. Punch holes in cake with a fork. Pour sauce over cake while hot.
Blend margarine and cheese together at room temperature. Add onion and Tabasco sauce; mix well. Add crabmeat, well drained. Refrigerate for 4 to 5 hours or overnight. Split English muffins and spread with a small amount of margarine. Toast. Spread mixture on muffins and broil.
Mix together milk, flour, eggs and sugar and set aside. Fry apple slices in butter in round cake pan. Butter pan on sides after apple is fried and pour batter over apple. Bake in 500° oven until batter rises and starts to brown, about 10 minutes. Dot with butter and sprinkle thickly with brown sugar and cinnamon. Put back in oven to melt and brown. Sprinkle with lemon juice.
Bake potatoes until tender (45 to 50 minutes). Cool slightly; cut in half lengthwise and gently scoop out each potato half, leaving a thin shell. Put pulp in small bowl; add cheese, chives, basil, salt and pepper. Beat until smooth. Add milk a tablespoon at a time until fluffy. Spoon or pipe into shells. Sprinkle with paprika. Place on baking sheet. Cover loosely with foil. Bake at 375° for 10 minutes. Uncover and bake 10 more minutes or until heated through.
Squeeze all water out of uncooked spinach. Combine all ingredients; mix well. Form into balls (golf ball size). Place on a cookie sheet and place in freezer.
Brown onion and green peppers in hot oil. Add flour and blend. Add soup and milk; cook until sauce is thick and smooth. Add flaked tuna and lemon juice. Pour into a greased baking dish. Bake in hot oven at 450° for 15 minutes. Reduce heat to 425°. Cover casserole with biscuits. Bake 15 minutes longer or until biscuits are browned.
Mix together. Roll on waxed paper, thin. Spread a thin layer of peanut butter on top and roll up. Chill, slice and serve.
Pour 4 cups boiling water over rice; let stand 15 minutes and drain. Stir in soups, mushrooms with liquid, bouillon cubes, 1 cup water, bay leaf and seasonings. Saute celery and onion in butter until transparent. Add to rice mixture.
Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.
Mix well. Let stand 3 to 4 hours in the refrigerator before serving.
Combine flour, sugar and salt. Add vinegar and water gradually until well blended, then add eggs. Place in a double boiler and stir until thick. Add butter and mustard.
Sift dry ingredients together in bowl. Mix well; combine eggs, oil, vanilla, fruit, raisins and nuts. Mix into dry ingredients. Grease bread pan; pour batter into pan. Bake in a 350° oven for 1 hour.
Put rice on the bottom of a 9 x 13-inch pan. Pour combined soups over rice. Put chicken parts on top. Sprinkle Lipton onion soup over all. Dissolve beef bouillon in 1 cup hot water and pour over top, then add cooking sherry. Bake, covered, 1 hour and uncovered, 15 minutes at 350°.
Combine first five ingredients. Rub over pork. Line 9 x 13-inch pan with aluminum foil, allowing foil to extend generously over one end. Place pork on foil. Fold foil over the pork, sealing well. Roast in 325° oven 4 hours. To serve: Shred with 2 forks or with fingers instead of carving.
Preheat oven to 350°. Defrost potatoes. Mix butter, salt, pepper, onions, soup, sour cream and cheese. Place in a 9 x 13-inch greased dish. Top with crushed Ritz crackers and a couple of slices of butter. Bake 30 minutes or until everything is done and melted.
Mix together lemonade and milk. Fold in whipped topping. Place in graham cracker crust and refrigerate.
Melt butter or margarine. Add cake mix and 1 egg, slightly beaten. Mix with a fork and press into greased 9 x 13-inch pan or baking dish. Mix 2 eggs, beaten, with cream cheese (room temperature) until creamy. Add powdered sugar and mix for 5 minutes. Pour over cake mixture. Bake at 350° for 35 minutes. (I usually bake mine a few minutes longer.) Cool and cut into squares.
In teapot, place sugar, lemon juice and tea bags. Pour boiling water over tea mixture. Cover. Let steep for 10 minutes. Remove tea bags. Add remaining ingredients except ice. Stir. Serve over ice cubes. If desired, garnish with lemon slices. Makes 1/2 gallon.
Cream butter (oleo) and sugar. Add egg. Add sifted dry ingredients. Knead until smooth and roll 1/2-inch thick. Spread with filling.
Place apples in bottom of greased casserole. Sprinkle cranberries over apples. Mix oatmeal and sugar. Pour over cranberries. Combine margarine, brown sugar, flour and nuts. Spread over oatmeal mixture. Bake at 350° for 45 minutes to 1 hour.
In a bowl stir together soy sauce, sherry, cornstarch, flavor enhancer, salt, ginger and pepper. Pour over sliced steak and let marinate 10 minutes. Over medium heat in a skillet, heat vegetable oil. Add meat and cook 5 minutes, stirring constantly. Add sliced onion, green pepper and tomato. Cover and simmer 3 to 5 minutes. Serve over rice.
Combine all ingredients in mixing bowl and mix well. Pour onto hot greased griddle. Brown both sides of cakes, turning only once. Serve with maple syrup. Makes 12 medium cakes.
Wash lemons and slice thin. Place in 1 gallon pitcher. Add sugar. Pound with a wooden spoon to squeeze juice from slices. Stir well. Add several ice cubes. Let stand 30 minutes. Add water to make 1 gallon. Serve the same day as made.
Cut ring bologna in 1 to 1 1/2-inch slices. Fill 2-quart (or larger) jar with all ingredients. Let stand 2 days before using. Will keep several days.