HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk all ingredients, except nutmeg and cinnamon, together. Ladle into small cups. Sprinkle nutmeg and/or cinnamon on top. Makes 10 half-cup servings.
Preheat oven to 350°. Sift together flour, sugar and salt. Melt margarine in pot over low heat. Add oil, water and cocoa and let come to a boil. Stir in flour mixture after turning pot off heat. Stir soda in buttermilk and add eggs and vanilla. Bake 20 to 25 minutes in a 12 x 18-inch or 2 small oblong pans.
Boil potatoes in peeling until tender; peel and slice, place in greased casserole dish. Mix remaining ingredients in saucepan, and bring to a boil. Pour over potatoes. Bake at 350° for 30 minutes or until thick.
Sort and wash bean mix; place in heavy pot. Cover with water 2 inches above beans and soak overnight.
Thoroughly beat egg whites and add sugar while beating. Fold in nuts and chocolate chips. Drop on brown paper. Place in 350° preheated oven, then turn oven off. Forget them. Leave in oven overnight.
Mix together well. Roll into small balls. Put on cookie sheet. Press out with fork. Bake at 350° for 10 minutes. Great for kids!
Mix the saltine cracker crumbs, graham cracker crumbs and butter. Press into bottom of a 9 x 13-inch pan. Bake for 10 minutes at 350°. Cool.
Let dough rise, punch down, knead lightly and roll out on a greased cookie sheet. Layer the meat and cheese alternately across the dough. Sprinkle with oregano, mushrooms, chopped peppers, onions or anything else you like. Roll up sides of dough over meat and cheese as you would a jelly roll. Fold ends in and turn over. Bake at 375° for 30 to 35 minutes. Tomato sauce or spaghetti sauce can be added.
Boil asparagus in salted water for 10 minutes. Mix soup, milk, lemon juice, egg, salt and pepper. Heat thoroughly
Combine and mix all ingredients well. Bake about 1 hour at 350°.
Melt caramels with 1/3 cup Pet milk; set aside. Melt butter with 1/3 cup Pet milk and add to cake mix. Add 1 cup chopped pecans if desired. Put 1/2 cake mixture into greased 9 x 13-inch baking pan. Press in firmly. Bake at 350° for 6 to 8 minutes. Take from oven and put on chocolate chips. Pour caramel mixture over top and put remaining cake mixture over this. Bake at 350° for 15 to 18 minutes.
Mix together first 6 ingredients. Shape into 1-inch balls. Bake, uncovered, in a 15 x 10 x 1-inch pan in 400° oven for 20 minutes. Remove from pan and put in crock-pot. Cover with chili sauce and grape jelly and cook on low for 2 hours.
Melt butter in small saucepan. Add cornstarch. Cook and stir constantly. Add milk and peas. Cook and stir over low heat until thickened.
Saute onion in butter 5 minutes. Stir in flour and seasoning. Cook over low heat until smooth. Remove from heat. Gradually stir in milk. Heat, stirring constantly until sauce is thickened. Add cheese. Mix well. Layer 1/2 of potatoes in greased casserole. Cover with 1/2 of cheese sauce. Repeat potato and cheese sauce. Bake 1 hour, covered, then uncover and bake an additional 15 to 30 minutes until golden brown on 350°.
Cook unpeeled cucumbers in water overnight. Slice cucumbers and onions and place in pan and sprinkle with salt; let stand 1 hour and rinse. Add vinegar, sugar, mustard seed, celery seed and turmeric powder. Bring all ingredients to a boil. Pack pickles in hot jars. Close. Process in boiling water bath for 5 minutes. Start to count processing as soon as water returns to boiling.
Dissolve the yeast in warm water. Set aside. Place Crisco and salt in boiling water. Let stand until lukewarm. Beat eggs. Mix in sugar. Add water mixture to eggs. Add yeast. Stir in 2 cups flour. Beat well. Add remaining flour gradually. Place in bowl. Cover and refrigerate overnight. Roll out dough in 2 rounds 1/2-inch thick, 3 hours or more before serving. Spread with butter. Cut in pie shaped wedges. Roll starting at large end. Let rise 3 hours on greased cookie sheet. Bake at 400° for 6 to 10 minutes. Yields 24 to 36 rolls.
In a lightly greased 9-inch pie plate, put potatoes, mushrooms, pepper and onion. Cover with plastic wrap and cook on full power until pepper is crisp-tender (4 to 5 minutes).
Heat oven to 375°. Cream Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine four, salt and soda. Add to creamed mixture gradually. Stir in chocolate chips and nuts.
Mix together powdered sugar, egg yolks, Cool Whip and butter; set aside. Then tear cake in bite size pieces. Put layer of cake, then Cool Whip mixture, then Butterfingers. Repeat until all is gone.
Bake yellow cake. Mix in punch bowl 2 cups milk and pudding. Add condensed milk; fold in 12 ounces Cool Whip. Layer in punch bowl pudding mixture, cake (broken up) and fruits (bananas, cherries, coconut, pineapple and chopped pecans). Top with 16 ounces Cool Whip.
In large bowl, mix first six ingredients until well blended. Refrigerate 30 minutes. Shape mixture into ball, and roll in finely chopped nuts. Note: Ball may also be rolled in crumbled bacon, chives or a combination of bacon, chives and nuts.
Cook rice according to package directions and cool. Chop scallions, chives and onion fine. Add to the cold cooked rice. Add the shrimp and mayonnaise. Season to taste with the ginger, salt and lemon juice and refrigerate until serving time. Heap on lettuce and garnish with sesame seed.
Mix egg white and salt with rotary beater until stiff. Add 2 tablespoons sugar to this. Whip cream and 4 tablespoons sugar; add flavors. Mix cream and egg whites together. Spoon into cupcake cups and freeze until firm. Enjoy!
Combine all ingredients and mix well. Cover and refrigerate until served. Makes 6 servings (45 calories/1/2 cup serving). Trace of protein, Carbohydrates 9, Fat 1, Trace of Cholesterol, Sodium 145.
In a bowl, cream the shortening and sugar. Add eggs. Cream. In a small bowl, mix food coloring and 1/2 teaspoon soda. Add to creamed mixture. Add the following ingredients alternately to creamed mixture: buttermilk or sour milk, salt and flour.
Preheat oven to 350°. Mix together thoroughly sugar and shortening. Stir in buttermilk, mashed bananas and flour, then stir in soda. Then fold in nuts. Pour into loaf pan. Bake at 350° for 50 to 60 minutes.
Cream peanut butter, shortening and vanilla. Beat in sugar. Add eggs, one at a time, beating after each addition. Sift together flour, baking powder and salt. Add dry ingredients and milk, beginning and ending with dry ingredients.
Beat butter and cream cheese together. Add sugar; cream until fluffy. Add eggs, one at a time, beating after each. Add vanilla. Sift flour once; measure and sift again with salt. Blend dry ingredients into creamed mixture. Beat 3 minutes. Spoon into a 12 cup Bundt pan. Bake at 325° for 1 hour and 10 minutes.
Heat chicken broth in a large pot. Add salt and pepper. Beat eggs in a small bowl. When broth is hot, pour eggs very slowly into broth. Cook for 20 minutes.
Combine cooked rice, milk, sugar, butter, vanilla and eggs in a 2 1/2-quart casserole. Microwave on Medium (50% power) for 13 to 15 minutes, stirring evenly every 5 minutes. Let stand 10 minutes. Makes 6 servings.
Preheat oven to 375°. Cream butter. Add vanilla and sugar gradually; cream well. Sift flour and salt together; add to creamed mixture, working in well with hands. Blend in nuts. Form into small balls. Bake ion a slow oven on ungreased cookie sheet 15 minutes (approximately). Roll in confectioners sugar while still warm.
Lightly flour meat and brown in hot oil; set aside. Saut onion and pepper. Combine all ingredients except parsley, simmer 45-50 minutes. Serve over steamed rice tossed with parsley. Serves 8.
Add sugar and boiling water. Bake 40 minutes at 375°. Serve with milk or ice cream. Best warm.
Blend dry ingredients; add oil slowly, stirring briskly. Add vinegar and mix. Use as a dressing over romaine or green leaf lettuce.
Cream peanut butter and cream cheese. Gradually add powdered sugar and milk, then vanilla and Cool Whip. Spread in pie shells. Chill.
Blend shortening, sugar and eggs. Combine flour, cream of tartar, soda and salt in a sifter and sift into shortening mixture. Mix well. Shape into small balls, then roll in cinnamon and sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 400° for 10 to 12 minutes. Yields 5 dozen.
Combine all ingredients in crock-pot.	Cook slow for 8 to 10 hours, stirring occasionally. This is the best!
Brown ground beef in a skillet with onion; then drain and place in a baking dish. Add in beans, ketchup, barbecue sauce and brown sugar. Stir and bake for about 1/2 hour in oven at 350°.
Scrub potatoes. Pare and cut in thick slices. Boil in enough water to cover until not quite tender. Drain and arrange in a buttered baking dish. Melt butter and brown sugar together. Pour over potatoes. Cover and bake at 400° until potatoes are brown and syrup is thickened, about 30 to 45 minutes. Remove cover last half of baking. Cover with mini marshmallows last 5 minutes.
Melt margarine, then mix with all ingredients. Butter 2-quart casserole dish and pour in mixture. Bake at 350° for 1 hour or until brown on edges.
Melt chocolate and butter together. Add sugar, stirring, until sugar is moistened with the chocolate mixture. Add evaporated milk and continue cooking and stirring until smooth. Add vanilla. Makes about 1 quart. Can be stored in refrigerator and reheated whenever desired.
Dissolve yeast in water, then mix all other ingredients in large bowl. Add yeast, mix well. Store covered in refrigerator with cloth. Use as desired.
Preheat oven to 400°. Combine all ingredients. Spoon into greased muffin tins. Bake 15 to 20 minutes.
Spread cream cheese onto bottom of casserole dish; pour chili on top and spread over cream cheese. Pour salsa over chili, then add taco cheese. Bake at 350° or microwave until taco cheese is melted. Serve with corn chips or plain Tostitos.
Preheat oven to 350°. Beat cream cheese, Marshmallow Fluff and flour until smooth. Add eggs, one at a time, just until mixed. Pour into crust and bake 45 minutes (until edges start to brown). Turn off heat, let cool for one hour with door cracked open. Refrigerate at least 4 hours before serving. Top with fruit, berries, whipped cream, etc.
Beat egg well. Add dry ingredients, vinegar and water. Cook until thick. Remove from heat and beat in 3 tablespoons oleo. Dressing for potato salad.
Melt marshmallows, butter and vanilla. Add Corn Flakes and desired amount of green food coloring. Stir until well mixed. Drop by spoonful onto wax paper or cookie sheet, then garnish with red hots.
Stir together the flour, sugar, baking powder, salt, baking soda and spices. Lightly beat together the orange rind, orange juice, egg and oil. Stir the wet ingredients into the dry ingredients. Coarsely chop the cranberries and add to the batter along with the chopped nuts.
Partially thaw strawberries. Mix whipped topping and strawberries. Pour into crust. Chill until firm.
Grind wafers and put most of them in bottom of a 9 x 13-inch pan. Cream 1/2 cup butter. Add a cup of powdered sugar and cream well. Add yolk of eggs. Fold in 2 well-beaten egg whites. Drop mixture by small spoonfuls over ground wafers and spread carefully over crumbs. Put in refrigerator until it hardens a little. Over this, spread 2 to 3 cups mashed apricots (sweetened). Let the apricots get to room temperature before putting on butter and egg mixture. Whip the whipping cream and spread over the apricots. (Add the vanilla and 1 teaspoon sugar to the whipped cream.) Garnish with a little of the ground wafers. Place in the refrigerator. Can make the night before; will keep several days.
Cook chicken breast along with garlic, onion and water. Add the broth of cooked chicken plus 2 cans of Swanson broth to well washed beans. Cook until tender. (If more liquid is needed, add water.) Add tomatoes, chili mix and "shredded chicken". Simmer for approximately 45 minutes.
Scald milk and cracker crumbs. Mix together sugar, coconut and eggs. Add to milk mixture and bring to a boil. Add vanilla. Yummy good, either hot or real cold.
Mix together well. Drop by level tablespoons into hot oil. Fry until completely cooked, about 5 minutes; drain.
Mix meat, rice, garlic, pepper, onion and egg. Place 1/2 of cabbage on bottom of 9 x 13-inch pan. Put meat mixture on top of cabbage. Add rest of cabbage. Mix tomato soup, juice and water. Pour over casserole. Cover with foil; bake at 350° for 1 1/2 hours.
Cream sugar and shortening. Add eggs and beat well. Add bananas and bake 60 to 70 minutes. Bake at 350°.
Lay chicken in glass 9 x 13 pan. Cover with sliced new potatoes, sliced bell peppers and sliced onions. Sprinkle with crushed garlic, parsley flakes, garlic salt, thyme and salt and pepper. Place 2 bay leaves on top and drizzle olive oil all over top. Cover and bake 45 minutes to 1 hour. Uncover last 15 minutes.
Cream butter and sugar well. Add eggs, one at a time; beat well. Add dry ingredients, small amount each time; beat well. Add other ingredients; mix well. Cook in 3 layers at 325°.
Preheat oven to 375 degrees. Grease a 12-portion standard size muffin pan. Sift together the flour, cinnamon, and brown sugar. In another bowl, combine the eggs, buttermilk, and oil. Beat until blended. Combine the two mixtures, stirring only until mixed. Do not beat with an electric mixer. Stir in the apples. Spoon into prepared muffin tin, filling each section about 1/2 full. If you have batter leftover, spoon it evenly into the cups. Bake 18 to 20 minutes or until a toothpick comes out clean when inserted into center of a muffin. Turn out of pan immediately. Good served warm with butter!
In a large mixing bowl, add self rising flour and baking soda. Add Crisco and mix with fork until size of small marbles. Add milk all at once. Blend quickly with wooden spoon by working gently and quickly (at this point dough will be light and flaky). Use 1/4 cup of flour to sprinkle over dough at this point. (This will keep the dough from sticking to fingers as turning dough.) Turn and fold dough into a smooth ball. Turn and knead 4 to 5 times. Using forefinger and thumb squeeze off a portion of dough about the size of large eggs. Repeat. Place in a greased, medium size iron skillet, each biscuit touching. After pan is full, with palm of hand, press each biscuit firmly. Spread 2 Tbsp. melted Crisco over top of biscuits. Preheat oven to 475° and bake for 20 minutes.
Mix well shortening and sugar, then add egg yolks; beat well. Add flour, baking powder and salt alternately with milk. Beat the egg whites at room temperature until nice and stiff, then fold into batter. Pour 1/2 of batter into 13 x 9-inch pan. Pour cleaned, washed and dried blueberries over the batter, then pour rest of batter over berries. Bake at 350° for 50 to 60 minutes.
Drain and cut dills into 1/2-inch chunks. Place pickles into pint jars. Add garlic. Boil sugar and vinegar until sugar is dissolved. Add spices. Pour over pickles and spoon spices into each jar; put lids on jars and shake every day for few days. Should be kept refrigerated, but will keep if sealed on shelf.
Mix Eagle Brand and Cool Whip. Add pineapple, cherry filling and marshmallows. Stir well. This sets immediately so can be served in minutes.
In a greased pan, put ingredients in order as listed. First rhubarb, 2nd Jell-O and 3rd dry cake mix. Pour melted oleo and water over mixture. Bake at 350° for 45 minutes.
After you have cooked your rice and drained and thawed your box of broccoli, mix all ingredients and pour into a casserole dish. Cook about 20 minutes at 350°.
Batter: Cream the butter and sugar well. Add 2 egg yolks, beating well after each (other 2 yolks are used in the filling). Add flour and milk alternately, mixing well. Add vanilla and soda water. Beat egg whites; fold in last. Bake in three 9-inch cake pans for 30 minutes at 350°.
Mix the six ingredients together well and bake in greased and floured 9 x 13-inch pan at 350° for 40 minutes.
Preheat oven to 450°. Rinse the fish; pat dry on a paper towel and place in a baking pan. Season both sides of fish with oil, margarine, spike, salt and pepper and juice from squeezed lemon. Top with paprika. Bake for 15 minutes. Boil pasta 10 minutes in uncovered pot, stirring occasionally. Drain.
Beat together sugar and eggs; sift dry ingredients and add to sugar and egg mixture. Add 1/2 cup chocolate chips and 2 cups diced apples. Mix together and spread in greased and floured 9 x 13-inch pan. Bake at 350° for 50 to 55 minutes.
In a large container, mix all ingredients. Mix well and put in airtight container to store for later use.
Melt butter in 8 x 8 baking dish. Stir and press in crumbs. Mix milk, sour cream and lemon juice, then spread over crumb mixture. Bake 25 to 30 minutes at 350°. Sprinkle with cinnamon and pecans.
Slice potatoes and place in pans, then make the sauce. Put half and half into a heavy pot and add about half the oleo and cayenne. Dissolve in 1/2 cup water the chicken base and add to the milk mixture. Grate the cheese and put into sauce. Add about 3 or 4 tablespoons cornstarch and stir until the consistency of custard. Pour the sauce over the potatoes and melt the remaining oleo and pour over the top. Place in oven and start at 300° for a few minutes, then raise to 350° and bake until brown. This will serve 50 people. This recipe was given to the club in 1968 by Mrs. Winthrop Rockefeller's cook, Ben Mitchell. When I use it, I break it down to one fourth of all ingredients. It works great.
Combine sugar, flour and cornmeal; toss lightly with fork. Add next 5 ingredients; beat with rotary or electric mixer until smooth and blended. Pour into unbaked pie shell. Bake at 375° for about 35 minutes or until top is golden brown. Cut while warm.
Brown meat, onions and spices. Add ketchup, soups and mustard. Mix well and simmer for 1/2 hour. Serve on hamburger rolls, 15 to 20 sandwiches.
Stir flour, soda and salt together. In a mixer bowl, beat margarine, applesauce and oil for 30 seconds. Add sugars and beat until fluffy. Add eggs, vanilla and maple extract. Beat well. Add dry ingredients to beaten mixture and beat until well combined. Stir in chocolate morsels* and nuts.
Dissolve lime and lemon gelatin in hot water. Add all other ingredients and mix thoroughly. Pour into rectangular dish (13 x 6 x 2-inch) and chill. When firm, cut into squares and serve on lettuce leaves.
Clean the chicken. Cut the chicken in quarters. In a skillet melt the butter and vegetable oil. Sprinkle garlic powder into butter and vegetable oil. Season the chicken with the curry powder, pepper and salt. Place chicken into skillet. Brown all chicken pieces on both sides for about 10 minutes. When chicken is brown, remove from pan. Add onions and green pepper in skillet. Add chicken and cut quartered potatoes. Sprinkle with more curry; let simmer covered. Add 1 cup of water at 1/2 hour. Serve with white rice. Serves 5.
Mix all ingredients (except flour) and beat until creamy. Add flour and mix well. Roll in balls the size of a walnut. Place on a greased cookie sheet. Dampen a glass and dip in sugar, then press each cookie. Bake at 350° for 10 minutes.
In a medium-sized saucepan over medium heat, combine rice, 1 1/2 cups milk, sugar and sweetener. Cook 15 to 20 minutes, stirring occasionally, until thick and slightly creamy. Beat remaining milk and egg; stir into rice mixture. Stir in raisins. Continue cooking slowly for 2 minutes. Stir in margarine and vanilla. Mixture will thicken as it stands. Pour into serving bowl and sprinkle with cinnamon. Makes 8 (1/2 cup) servings with 120 calories per 1/2 cup.
Preheat oven to 250°. Mix first 4 ingredients in roasting pan. On stove mix remaining ingredients. When mixture boils, pour over dry ingredients and make sure it's coated well. Bake for 60 minutes. Stir every 15 minutes. Pour on wax paper to cool. Works great for goody baskets, especially at Christmas.
In 6-quart saucepan, in oil, brown roast on all sides; spoon off fat. Add vegetables. Stir in mushroom and onion soups and 1 cup water. Reduce heat to low, cover. Cook 45 minutes or until vegetables and meat are tender.
Peel and mash the avocados. Remove seeds and chop chilies and tomatoes. Chop cilantro and combine all ingredients. Put in a serving dish with the avocado seed in center. This prevents discoloration. Makes about 2 cups.
In large bowl, combine first 5 ingredients until well blended. Stir in pecans. Pour into pie crust. Bake in 350° oven for 50 to 55 minutes or until knife inserted in center comes out clean. Cool. Serves 8.
Use a heavy kettle, combine the 1st 6 ingredients. Bring to a boil. Reduce heat to simmer and cook 10 to 15 minutes or until cabbage is cooked. Serves 6 to 8.
Spread sugar cookie dough mix onto a pizza pan. Bake at 350° for 5 to 10 minutes. Mix cream cheese and sugar granules and dissolve. Spread cream cheese mixture over the cookie dough once it has cooled. Top with fruit.
Beat the eggs and cream together. Add the Triple Sec, granulated sugar, orange zest and cinnamon; whisk until well blended. Pour into a shallow bowl or pie plate. Dip each croissant half in the egg mixture, turning once. Melt a few tablespoons of the butter in a skillet over medium heat. Add as many croissants as will fit and fry until golden on both sides. Repeat with the remaining croissants, adding butter to the skillet as needed. Sift confectioners sugar over the croissants. Serve immediately. Yield: 6 portions.
Preheat oven to 400°. Melt margarine in 1-quart casserole dish. Mix together eggs, flour and milk. Pour into the casserole dish. Bake for 30 to 45 minutes. Top will be slightly brown, looks like fallen souffl. Cut and serve warm with any topping: syrup, fruit (strawberries, peaches, berries). Sprinkle with powdered sugar.
Spread chili peppers in an 8-inch baking dish sprayed with Pam; layer cheeses evenly over. Beat eggs with evaporated milk, flour and salt; pour over cheese and bake 35 minutes at 375°. Then pour 1 (4 ounce) can tomato sauce over top and bake 7 minutes more or until center is set. So delicious, always a winner.
Melt butter in small saucepan. Stir in flour, salt and sugar. Add milk slowly, stirring constantly over low heat until mixture thickens and boils. Stir in corn and fold in well beaten eggs. Pour into greased 1-quart casserole and set in pan of hot water. Bake 15 minutes at 375°; lower temperature to 350° and continue baking about 30 minutes until set. Serves 6.
Slice steak across the grain into strips. Brown meat in hot oil in a large skillet. Add the peppers, celery, onion, garlic, bouillon, salt and pepper; cover. Simmer 15 minutes. Combine soy sauce, water and cornstarch; stir well. Add to meat mixture then cook stirring constantly until thickened. Serve over rice.
Cut fish into 1/4 to 1/2-inch cubes. Beat eggs with a fork and add milk and Bisquick until well blended. Mix in rest of ingredients; put in fish last. Cover and refrigerate for 1 hour. Drop by large spoonfuls in hot oiled skillet. Brown over medium heat until golden brown. Turn once. Remove and drain on paper towels. Cool 1 minute and serve.
Drain beans; slice and add the onions and olives. Add tomatoes. Mix vinegar, oil and sugar; pour over the vegetable mixture; add dressing to cover. Refrigerate at least 24 hours or longer. Yields 10 to 12 servings.
Put peaches in bottom of pie pan. Cover peaches with the slices of bread. Mix sugar, egg, milk, flour and butter and pour over bread slices. Bake about 30 minutes at 350° or until bread is a light brown.
Put berries and vinegar in covered pan and boil 1 minute. Add sugar and boil 20 minutes. Set off and cool overnight. Put in jars and seal.
Cream oleo and sugar. Add eggs, one at a time, beating well. Stir in pineapple including juice. Fold in bread. Bake in buttered casserole at 350° for 1 hour.
Combine fruits and sprinkle the vanilla pudding mix and Tang over fruit and mix. Make sure apples and bananas are well coated. Refrigerate covered overnight. Serve. (Optional: If strawberries are desired, add fresh small whole strawberries 15 minutes only before serving!) Great for breakfast, salad or dessert!
Brown ground beef; drain, then mix other ingredients with beef. Pour into baking dish. Top with cheese. Bake until cheese melts.