HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend brown and white sugars, Crisco oil and salt together until whipped lightly. Add eggs. Add sifted flour and soda, alternating with milk. Add cinnamon, nutmeg, vanilla, pecans and coconut. Pour into lightly-greased and floured Bundt or tube pan. Bake 1 hour in a 350° oven. This cake may be lightly sprinkled with confectioners sugar after baked.
Brown meat and onions. Add all remaining ingredients and mix well. Pour into greased casserole dish and bake covered for 1 1/2 hours or until rice is done at 350°.
In saucepan, boil water and butter with pinch of salt. Take off flame when starts to boil and add flour slowly, stirring constantly with wooden spoon. Return mixture to low flame and cook dough until it leaves sides of pan. Stir constantly; cool. Beat in eggs 1 at a time well after each addition. Bake in a 350° oven for 10 minutes, then lower to 300° to 325° and bake until golden brown. Do not open oven door while baking. Fill with your favorite filling.
Saute minced onion in margarine. Add other ingredients and bring to a boil. Simmer for 45 minutes to 1 hour.
Preheat oven 320 degrees. Cream butter and sugar. Add eggs, beat well. Sift dry ingredients, and add to butter mixture. Add milk and flavoring, mix well; and pour into 3 to 4 greased 9 inch cake pans. Bake at 320 degrees until done. Cool and ice with Cherry Marshmallow Icing.
Beat eggs well and add to all ingredients. Preheat medium size iron skillet with oil. Bake at 450° until done, about 30 minutes.
Dissolve yeast in 1/4 cup of water. Mix egg, sugar and oil. Follow by adding flour and cornmeal; put dough into greased muffin tins. Dough can be kept in fridge up to 5 days. Bake at 425° for 10 to 20 minutes. Yields 2 dozen rolls.
Sift and then measure the flour. Sift again with baking powder, salt and 1/2 cup sugar. Blend shortening into the above ingredients until soft. Add the milk, vanilla and chopped nuts to the mixture. Mix well. Pour into greased 9-inch square baking dish. Combine the 1/2 cup sugar, brown sugar and cocoa. Sprinkle over the batter. Pour boiling water over the batter. Bake at 350° for 45 minutes. May be topped with whipped cream or vanilla ice cream.
Thaw apple juice. In a saucepan, combine apple juice and cornstarch and cook until thickened over medium heat, stirring constantly. Remove from heat and add butter and cinnamon; set aside to cool.
Place 1/2 can of juice in blender. Add bananas and blend until smooth. Add strawberries, one at a time, until desired color is reached. Serve in clear glasses.
Blend all ingredients except confectioners sugar and milk, then beat at medium speed for 2 minutes. Bake in a greased and floured 10-inch pan at 350° for 45 to 55 minutes until center springs back when touched lightly. Cool right side up for about 15 minutes, then remove from pan.
Cook sugar, corn syrup and water to 280°, medium crack stage. Add peanuts, cook about 3 minutes or until light brown. Add baking soda, remove at once from heat. Add vanilla and butter. As soon as foaming has subsided, pour into buttered shallow pan.
Combine contents of box, soup, water and water chestnuts in 13 x 9-inch pan. Trim any fat off pork chops and arrange on top of rice mixture. Bake, uncovered, 1 hour and 20 minutes at 350°.
Cream sugar, eggs, margarine and almond extract until smooth. Add dry ingredients to cream mixture. Add milk. Fold in cherries and nut meats. Bake at 350° for 40 minutes or when tested, toothpick comes out clean.
Place ground beef in heavy pan with onion and garlic. Cook, stirring with fork to break up meat, until slightly browned. Add salt, tomato paste, Dr. Pepper and water. Cover; simmer until meat is very tender and mixture is desired thickness. Add chili beans.
Mix the cornstarch and sugar. Toss with the fresh berries. Turn into pastry-lined 9-inch pan. Cover with top crust. Cut several slits in top near center. Seal and flute edge. Bake at 425° for 35 to 45 minutes or until browned.
Brown brisket in skillet. Mix all other ingredients together. Bake brisket 10 minutes, then pour ingredients over to cover. Seal with foil. Bake 1 1/2 hours. Slice and refrigerate. Cook until done (1 hour prior to serving).
Dissolve gelatine in 2 cups cold water. Add 1 cup boiling water. Work in cheese. Add other ingredients. Chill.
Peel and halve the apples. Using a spoon, remove the core from the apple. Rinse apples with cold water and drain or blot off excess water. Set aside.
Mix all ingredients together and pour into a greased 8 x 8-inch pan. Bake at 375° for 30 minutes. Check center for doneness.
Put all ingredients into a buttered casserole dish. Bake, uncovered, at 325° for 1 hour.
Grease a 15 x 10 x 1-inch baking pan. Combine flour, baking powder and 1/2 teaspoon salt. Beat butter for 30 seconds; add sugar and beat until fluffy. Add eggs, cocoa, vegetable oil and vanilla; beat well. Add dry ingredients and milk alternately to beaten mixture, beating after each addition. Stir in walnuts. Turn batter into pan. Bake in a 350° oven for 18 to 20 minutes. Cool on a wire rack. Frost with Chocolate Frosting. Cut into bars. Makes 36.
Layer 1: Mix Graham cracker crumbs and 2/3 c. melted margarine and pat in 9 x 13 pan.
Cook sliced zucchini and onion 7 minutes; drain. Add grated carrot, soup and sour cream to zucchini mixture. In separate pan, melt butter and add stuffing mix. Place 1/2 stuffing mixture in bottom of casserole dish with low sides. Add all the vegetable mixture. Place remaining half of stuffing mixture on top. Bake at 350° for 25 to 30 minutes.
Will also need 1 fishing pole, 1 forked sticks and 1 screw stick.
Mix well; pour in buttered 13 x 9 x 2-inch pan.
Preheat oven to 350. In medium bowl, combine flour and sugars; cut in margarine until crumbly. Stir in nuts. Reserving 1 Cup crumb mixture, press remainder firmly on bottom and halfway up sides of 12 X 7 in baking dish. In large mixing bowl, combine remaining ingredients except reserve crumb mixture; mix well. Pour into prepared dish. Top with crumb mixture. Bake 55 minutes or until golden. Cool. Garnish as desired. Refrigerate leftovers.
Put all ingredients in a heavy saucepan; let stand 1/2 hour. Put on low heat; let stand until paraffin wax is melted. Cook gently until a soft ball is formed in cold water. Divide into 3 parts. In each of the 3 parts, use peanut butter, cocoa, nuts, coconut, almond flavoring or whatever you want. Put in layers (cocoa in the middle, peanut butter with extra peanuts added on the bottom, the coconut or light part on the top) in a bread pan lined with wax paper. Slice as used. This is a real keeper.
Preheat oven to 350°. Dip chicken in egg, then in bread crumbs mixed with 4 tablespoons Parmesan cheese. Refrigerate for 30 minutes or freeze 5 minutes. Brown chicken in hot oil in a large skillet. Place chicken in a 9 x 13-inch baking dish. Pour small amount spaghetti sauce over chicken; top with Mozzarella and Parmesan cheeses. Bake for 15 minutes. Serve with spaghetti and remaining spaghetti sauce.
Heat oil and brown garlic; discard. Add veggies. Stir-fry 2 to 3 minutes. Add seasonings. Reduce heat and cook 5 to 6 minutes.
Melt oleo in casserole dish. Mix flour, sugar and milk together. Pour over melted oleo. Add the peaches (with just a little juice). Bake at 350° for 45 minutes to 1 hour.
Combine all ingredients except margarine and mix well. Beat gently with a fork until foamy and very well blended. Melt margarine in a small frying pan to coat bottom. Pour egg mixture into pan. Scramble over low heat.
Cream sugar and shortening. Add eggs and beat. Combine flour, soda, 3/4 teaspoon cinnamon and salt. Sift into creamed mixture, adding alternately with coffee. Fold in apples and nuts., Pour butter into greased and floured 9 x 13-inch pan. Combine 1/2 teaspoon, cinnamon and brown sugar; sprinkle over the top of the cake before baking. Bake at 350° for 45 minutes. Cool and cut into squares and serve.
Combine all ingredients in blender. Blend until creamy. Makes 2 or 3 drinks.
Mix all ingredients and pour over beef. Bake 4 1/2 hours at 325°. Tear apart with 2 forks when done. Place on buns.
Cook potatoes and onion with water and bouillon cube. Boil 10 to 15 minutes or until potatoes are tender. Add milk, flour, butter and corn. Cook at medium heat 5 minutes until flour thickens. Lower heat and simmer for 10 minutes. Salt and pepper to taste. Serve hot.
Heat in crock-pot. Add ingredients. Spoon out on cookie pan and allow to cool.
Combine all ingredients in slow cooker. Cover. Cook on low 10 to 12 hours. Yield: 8 servings.
Blend milk with flour. Add molasses and salt. Fold in pecans. Spread about 1/4-inch thick on well-greased pan. Bake in a 350° oven for about 25 minutes. Cut into squares. Can top with powdered sugar, if desired.
Place meat in pan. Add 1/2 teaspoon of salt or to taste and ketchup. Brown same. Add onion and green onions. Add dash of black pepper. Add tomatoes and cook meat until done. Add water to aid in cooking meat; let cool.
Place knife blades in food processor bowl; add cookies and process until cookies turn to crumbs. Combine skim milk, dry milk and Kahlua in a large bowl. Stir in crumbs. Add dates, stirring until mixture forms soft dough. Shape into 1/2 to 3/4-inch balls. Roll in chopped pecans; cover and chill. Serve in miniature paper baking cups. Yields 4 1/2 dozen (74 calories per 2 truffles).
In a large pitcher, pour orange juice, grapefruit juice, sugar and lemon juice over cracked ice. Add club soda. Float orange slices in each glass. Makes 8 (8-ounce) servings.
Pan-fry chops in skillet just until golden brown. Place chops in a 9 x 13-inch Pyrex casserole dish. Slice onion and green pepper over chops. Sprinkle lightly with salt and pepper. Mix the soup with 1/2 can of water and pour over casserole. Bake at 350° for 20 to 30 minutes.
Mix together all ingredients, then drop by teaspoonful on well-greased cookie sheet, about 2-inches apart. Bake in 350° oven for about 12 minutes or until nicely browned.
Brown ground beef, onion and green pepper until fully cooked in small amount of cooking oil or butter. In saucepan combine kidney beans, tomato soup and butter. Cook until almost done (approximately 1 hour on low heat). Add ground beef mixture and cook 1/2 hour more on low. If you love cheese, top each bowl with one slice of cheese just before serving.
Combine ingredients and cook over low heat. Stir until firm. Take out of pan and knead until smooth. Can add food coloring into shaped ball or before firm in the pot.
Wash apricots and cook in water about 20 minutes. Add tapioca and cook until clear, then add sugar and cook until thick. Remove from heat and chill. Pour into baked pastry shell and cover with whipped cream and top with toasted coconut.
Mix flour, baking powder and salt in large mixing bowl. Next, work in the shortening and add the hot water in order to mix the ingredients together until you form a large dough ball that is not sticky. Do not over add the hot water. Add just enough to form a soft dough ball. Knead the dough until all the ingredients are mixed well and the dough becomes easy to work with. Allow the dough to sit at room temperature for about 15 minutes. Make about 24 small dough balls out of the large dough balls and allow them to sit for another 10 minutes.
Heat oven to 350°. Mix sugar, cinnamon and nutmeg; toss with apple slices. Place wafers on cookie sheet. Top with 1 cheese slice and two apple slices. Bake 4 to 5 minutes or until cheese begins to melt. Serve immediately.
Combine first 3 ingredients. Beat at medium speed. Add eggs one at a time beating after each. Add lemon-lime beverage. Mix well. Pour into three (9-inch) cake pans that have been greased and floured. Bake at 350° for 35 minutes. Remove from pans and let cool completely. Top with Pineapple Topping.
Cream margarine with fructose, brown sugar, vanilla and egg. Mix soda and salt with flour and stir into creamed mixture. Stir in cornflake crumbs, oats and coconut. Roll in balls and flatten with glass dipped in flour. Bake at 350° for 8 minutes.
Mix Eagle Brand milk and lemon juice. Stir until thick. Add pineapple and nuts. Fold in Cool Whip. Put into 2 graham cracker pie crusts. Chill. Makes 2 pies or one 13 x 9-inch pie.
Mix all ingredients together well. Take a 1 to 1 1/2 pound piece of flank steak (or round steak or Swiss steak) and make several lengthwise cuts partially through the steak. Place steak in baking dish and pour marinade over the meat. Turn several times to spread the marinade. Cover pan and place in refrigerator, turning meat several times to soak up marinade. (Best if left to marinade overnight.) Broil or grill to desired doneness.
Mix imperials, apples and 1 1/2 cups marshmallows in glass baking dish. Bake 20 to 25 minutes at 350°. Stir once or twice.
Mix meal, milk, eggs, corn and oil. Pour half of this mixture into greased 9 x 13-inch dish. Brown meat and drain. Place on top of corn mixture. Chop onion and spread on top. Pour remaining mixture over onion. Bake at 350° for 50 minutes. Cover bread with grated cheese and cook until cheese is melted.
Mix pineapple and pudding together with mixer. Add Cool Whip and sour cream and mix until well blended. Stir in fruit and chill.
Mix bananas until well mashed. Add sugar and shortening; mix well. Add eggs and mix. Add dry ingredients and milk. Stir in walnuts. Pour mixture into 2 greased bread pans. Bake for 1 hour at 350°. Remove from oven and from bread pans. Allow to cool. Good with a glaze frosting. Spread on bread while cooling.
In a large mixing bowl, beat cream cheese, sugar, Dream Whip, milk and 2 teaspoons of vanilla until light and fluffy. Pour into pie shells. Spread 1 cup of coconut on each pie and chill several hours. In a large mixing bowl, combine pudding mix, half and half and 1 1/2 teaspoons of vanilla. Beat until smooth and mixture begins to thicken. Divide mixture in half and pour over each pie. Chill until set. Spread half of Cool Whip over each pie. Sprinkle each pie with 1/2 cup toasted coconut.
Heat oven to 375°. Butter one side of bread. Place buttered side down on baking sheet. Cut 1/2-inch wide. Butter and season. Use any of the following (alone or mixed): salt, garlic salt, herbs, onion salt, seasoning salt or seed.
Mix the two dressings together, half and half. Mix for the amount you want for your dressing.
Heat chili in microwave until warm and bubbly. Arrange on plate the Fritos or chips and spoon hot chili over them. Top with shredded lettuce, chopped tomatoes, cheese, salsa and sour cream.
Melt caramels on low heat with 1/3 cup evaporated milk. Grease 9 x 13-inch baking pan. Mix cake mix (powder only) with 1/3 cup evaporated milk and 3/4 cup melted butter. Spread half the dough on bottom of pan and bake 6 minutes at 350°. Take out and sprinkle with 1 cup chocolate chips. Spread the melted caramel over that. Drop spoonfuls of the rest of the dough over it. Return to oven and bake for 15 to 18 minutes. Refrigerate 30 minutes before serving.
Mix flour, egg, salt and water in bowl. Dip eggplant in flour mixture coating well. Fry in deep fat (oil) until brown. Place a layer of eggplant in deep casserole dish. Sprinkle with layer of Parmesan, then layer of Ragu sauce. Repeat layering until all eggplant (almost all) Parmesan and Ragu are used up, ending with layer of Ragu on top. Sprinkle with Parmesan on top. Bake at 350° for 30 to 45 minutes. Serves 4.
Combine potatoes with 1/2 cup melted butter, salt, pepper, soup, cheese, onion and sour cream. Pour mixture into a 3-quart or large flat casserole. Mix together corn flakes and 1/4 cup melted butter. Pour over potato mixture. Bake 45 minutes in a 350° oven. Serves 10 to 12. Can be frozen before baking.
Wipe 1/2 teaspoon margarine onto a paper towel and spread over inside of a casserole dish (throw towel away). Pour can of soup into the casserole. In a small bowl, mix 1 cup Bisquick and 1/3 cup milk. Pour over top of soup in the casserole dish. Bake uncovered in oven at 350° for 10 to 15 minutes or until golden on top.
Melt butter in saucepan. Add onion, fennel, curry and salt to taste. Cook until onion is translucent over medium heat. Add stock and pumpkin and simmer, covered, 15 minutes. Puree pumpkin mixture in food processor or blender until smooth. Add cider and mix. Pour mixture back into saucepan. Add half and half and heat before serving. Serves 6.
Sift together the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to flour. Mix all at once. Stir until dough follows fork around bowl. Place by tablespoonfuls on ungreased baking sheet (or roll out and cut with glass). Bake at 450° for 10 to 14 minutes. If desired, can chill dough 1 to 3 hours before use. Serves 8 to 10.
Sift dry ingredients together. Add eggs, oil, vanilla and lemon juice. Mix well. Add apples and walnuts. Pour into greased and floured pan. Bake at 350° for 45 minutes. When cool, sprinkle with powdered sugar.
Mix all ingredients until smooth. Pour into greased and floured Bundt pan. Bake at 325° for 45 to 60 minutes.
In a 1 quart saucepan, combine sugar and cocoa. Gradually add water. Bring to a boil. Add evaporated milk and boil about 5 minutes, stirring occasionally. Add butter and vanilla and stir until butter melts. Serve warm. Cook longer if wish thicker.
Mix all ingredients well and place in a baking dish. Bake at 350° for 3 hours. Stir occasionally.
Spray pan with Pam spray. Place salmon on it and sprinkle with pepper and garlic. Place 1 orange, lemon and onion slice on each steak. Place in 350° oven for 30 minutes, covered. Remove. Top each steak with pineapple ring. Pour juice over steaks; cover again and cook for 15 minutes. Serve at once. Be gentle to keep fruit in place. No salt; salmon is a salt water fish. Serve with rice and green beans.
Melt butter over low heat in a heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Return to heat and bring to boil, stirring constantly. Boil for 1 minute.
Combine minced onion, bread crumbs, egg, milk, salt and prepared mustard; mix well. Add ground beef and mix thoroughly with fork. Divide into 6 portions; shape each portion into a log around a stick of cheese, enclosing cheese completely. Arrange logs on shallow baking pan; bake at 400° for about 20 minutes or until well browned. Meanwhile, split, toast and butter the buns. Place a cheeseburger log in each bun.
Combine first 5 ingredients in a large saucepan. Stir until meat loses its pink color. Stir in next 5 ingredients and simmer for 20 minutes. Cook and coarsely mash potatoes, then stir into entire mixture. Put meat mixture into pie shell. Place leftover pie crust on the top of your pie. Brush with beaten egg mixed with a small amount of water. Bake at 425° for 15 minutes and at 350° for 30 minutes until brown.
Mix Eagle Brand milk and lemon juice. Add sour cream. Add fruit and nuts, then Cool Whip, marshmallows and cherries. Mix all together, then refrigerate until good and cold.
Brown sausage and drain. Take the croissants and pat them out on a cookie sheet (no sides). Make them solid. Spread sausage on top and put hash browns on top of sausage. Then take beaten eggs and pour over sausage and hash browns and top with Velveeta. (You can shred or cube cheese on top, too.) Put in preheated oven and bake at 350° until cheese is melted and brown. It is excellent reheated.
Blend soy sauce, mustard and oil. Add chicken and toss to coat. Let stand 30 minutes. Stir in rice, vegetables, eggs and salad dressing. Spoon onto beds of lettuce. Top with noodles.
Combine top five ingredients and mix well. Combine sugar and vinegar and mix with other ingredients. Marinate in refrigerator. Keeps well.
Mix together by hand in order given. Pour into pie crust. Bake at 350° for approximately 1 hour.
Wash peppers. Cut thin slices from stem end of each; remove seeds. If necessary, cut very thin slices from bottom of peppers so they will rest evenly and not topple over. Place peppers in boiling salted water; remove from heat. Let stand 5 minutes; drain. Preheat frypan to 300°. Melt butter in frypan. Add ground beef and onion; saute until brown, about 5 minutes. Place meat mixture in bowl. Add rice, salt, pepper and 1 can tomato sauce; combine thoroughly. Stuff peppers with the mixture; place in frypan. Pour remaining cans of tomato sauce into frypan, spooning some on top of each pepper. Cover; reduce temperature to low. Cook for 20 to 25 minutes, or until peppers are tender. Baste occasionally. Yields 6 servings.
Brown meats until done and drain; set aside. Simmer tomatoes, tomato paste, salt, pepper, garlic and then add meat. Mix together the Ricotta, parsley, eggs, spices, dash of salt and pepper and Parmesan in a bowl. In lasagne pan, place in alternating layers the noodles, cheese mixture, Mozzarella and meat sauce. Bake at 350° for 30 minutes or until hot. Serves 12. Excellent.
Cook rice according to directions. Brown onion in melted butter. Mix the other ingredients together. Bake at 375° for 30 minutes.
Spray muffin tins with vegetable spray. Set aside. Preheat oven to 400°. Combine flour, baking powder, cinnamon and ginger in a mixing bowl. Set aside. Cut pears into chunks and set aside. Mix butter and sugar in bowl. Beat until blended. Add eggs and blend. Alternately add flour mixture and milk, half at a time, until both are blended. Add pear chunks and applesauce. Spoon into muffin tin 2/3 full. Bake 30 minutes. Cool 5 minutes.
Preheat oven and cookie sheet to 375°. Boil potatoes until easy to pierce (or open canned yams and pour into bowl). Beat with mixer until smooth. Stir in butter and sugar. Beat in eggs, one at a time. Mix in spices, salt and milk. Pour into pie crusts. Bake on preheated cookie sheet near center of oven for 70 minutes or until knife inserted comes out clean. Cool on wire rack; garnish with marshmallows, if desired. Makes two 9-inch pies.
Mix together flour, sugar, baking soda and salt. Beat well the eggs. Add the oil and strawberries. Add liquid to dry ingredients and mix well. Bake in greased loaf pans at 350° for 45 to 60 minutes.
Preheat oven to 400°. Prepare muffin tins with Crisco. Combine bran and milk. Sift together the flour, baking powder and sugar. Combine beaten eggs and oil. Add to the bran and milk. Mix well. Add dry ingredients all at once. Stir just enough to mix. Fill muffin tins 2/3 full with batter and bake 25 to 30 minutes.
Place broken hard pretzels on cookie sheet. Mix soup mix with melted butter. Make sure it is well mixed. Pour over pretzels. Bake in oven at 250° for 30 minutes. Pretzels will brown. Cook and place in airtight container.
Grind all vegetables. Add salt. Grind and let stand overnight. Next morning, drain all liquid off. Add all other ingredients and bring to boil. Reduce to simmer and cook for 1 hour, stirring occasionally. Put in jars and store in dark place for 3 weeks before using.
Mix taco seasoning with refried beans. Spread into medium size baking dish. Mix Tabasco and lemon juice with avocado. Spread over beans. Next, spread sour cream. Sprinkle Jack cheese, then Cheddar cheese on top of avocado. Let set up in refrigerator. Dip tortilla chips! Yum.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inches. Layer bacon and cheese in plate. Beat remaining ingredients except lettuce and tomatoes until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes. Garnish with lettuce and tomatoes and, if desired, additional bacon and mayonnaise. Yields 6 servings.
Beat egg yolks. Add sugar and beat well. Add the light cream and cook in double boiler until the custard coats a silver spoon, then remove from heat immediately. Add gelatin (softened in cold water). Mix well, then add butter and stir until melted. Cool slightly. Fold in pineapple, then fold in egg whites that you have beaten stiff and sweetened with 1/4 cup additional sugar.
Cook egg noodles according to cooking directions. Combine remaining ingredients with cooked egg noodles; mix lightly but well. Pour into a 1 1/2-quart casserole. Bake in 350° oven for 30 minutes. Serves 4 to 6.