HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together butter, sugar, vanilla and eggs. Combine flour, baking powder and salt. Add flour mixture and milk alternately to butter mixture. Spread batter on a cookie sheet with raised edges or a jelly roll pan. Place apples on batter in rows. Melt 1/2 stick of butter and pour over apples. Mix 1/2 cup sugar with cinnamon and sprinkle on apples. Bake at 350° for 30 minutes.
Mix first 3 ingredients and cool. Then add remaining ingredients. Mold and chill. Serve on lettuce with mayonnaise.
Have cream cheese at room temperature. Whip until soft and fluffy. Beat in sugar and peanut butter. Fold in Cool Whip. Fill graham cracker crust. Chill until firm, usually several hours.
Rinse fruit in cold water. Pat dry. Melt morsels and shortening over hot (not boiling) water, stirring until mixture is smooth. Remove from heat. Cool slightly. Dip fruit about halfway into chocolate mixture. Shake off excess or drizzle chocolate from pastry bag filled with small tip, heavy-duty plastic bag with tiny corner snipped off or plastic squeeze bottle with small tip. Place on wax paper lined tray. Chill for 15 minutes or until coating is set.
In a bowl, mix potatoes, eggs, flour, cream, salt and onions. In skillet, melt butter. Drop potato mixture by heaping tablespoons into skillet and fry until golden brown on both sides. Add butter to skillet as needed.
Drain pears, reserving the syrup. Finely dice pears. Cream margarine with sugar. Blend in eggs and vanilla. Sift together flour, baking powder, soda, salt and cinnamon. Add to creamed mixture immediately with 1/2 cup reserved pear juice. Stir in pears, raisins and nuts. Turn into greased 15 5/8 x 10-inch baking pan. Bake at 400° for 15 to 20 minutes or until toothpick comes out clean when stuck into center of cake. Spread with caramel glaze while warm. Cut bars. Makes 40 bars.
Mix all ingredients. Pour into an 8 x 10-inch pan or large casserole dish. Bake at 350° for 60 minutes.
Brown meat in large frying pan. Add onion; cook on medium heat until onion is transparent. Add seasonings. Cook for approximately 5 minutes. Roll dough into 12-inch round or square pizza pan. Place meat mixture on dough. Add tomato sauce; spread over mixture. Sprinkle grated cheese on top. Bake for 20 to 35 minutes at 350°. Crust should be a golden brown. Yields 6 servings.
Dice chicken and heat oil in a large nonstick frypan or wok. Stir-fry chicken. Add onion; stir until done. Cook vegetables according to package directions. Add to chicken. Add 2 to 3 tablespoons soy sauce. Add stir-fry sauce to taste. Stir to mix well. This is good alone with toast or eaten over rice.
Cut meat in half lengthwise with a sharp knife, then crosswise into thin slices. Cook meat, onion and pepper in skillet in hot oil until meat is browned. Stir in remaining ingredients except rice. Cook 5 minutes, stirring constantly. Serve over rice. Makes 4 servings.
Wash and scald jars. Fill half full with cucumbers. Add 1 teaspoon of dill seed, 1 pod of pepper and 1 clove garlic; finish filling jars with cucumbers. Pour brine (water, vinegar and salt) over cucumbers; seal. Let cure for 3 weeks.
Peel and devein shrimp. Melt butter in heavy skillet. Saute onions and celery until tender. Add tomatoes, shrimp and seasonings. Simmer for 30 minutes. Serve over hot rice.
Beat cream cheese and sugar until smooth. Add sour cream and vanilla; fold in whipped topping and blend well. Spoon into crust. Chill until set at least 4 hours. Garnish with fresh strawberries.
Combine all ingredients, except crumbs. Mix lightly. Pour into 1-quart casserole. Sprinkle with crumbs. Bake at 350° for 45 minutes. Makes 8 servings.
Drain tuna. Break into large pieces. Combine all ingredients except lettuce. Chill thoroughly. Serve on lettuce.
Brown meat in small amount of cooking oil. Add onion. When meat is brown, cover with water and simmer covered for 30 minutes. Add remaining ingredients and thicken with 1 tablespoon flour dissolved in 1/2 cup water. Continue cooking until thickened. Add cooked beans, if desired.
Mix as given. Pour into pastry-lined pan. Bake about 10 minutes at 375°. Reduce heat to 350° and finish baking. A knife inserted halfway between crust and center will come out clean when pie is done. Top with fresh whipped cream.
Crust: Combine with a fork, crumbs, sugar and melted butter until wet.
Stir together all of the ingredients in a 2-quart baking dish. Bake at 350° for 1 hour and 15 minutes. Serve hot. Yield: 5 (3/4 cup) servings.
Sift in a bowl the flour and sugar. Cut in shortening. Take out 3/4 cup of mixture and set aside. Add baking powder, salt, egg yolks and milk. Beat until well blended. In a separate bowl, beat egg whites until stiff. Fold into batter. Pour into greased 9 x 13 pan. Scatter blueberries on top of batter. Sprinkle the set aside dry mixture over the top. Bake at 350° for 40 minutes.
Mix the first 4 ingredients with beater. Press into a greased 9 x 13-inch pan. Mix the next 3 ingredients with beater; pour on top of first mixture in pan. Bake at 350° for 30 minutes. Sprinkle remainder of powdered sugar (2 tablespoons) on top after removing from oven.
Mix milk, soup and cheese. Add peas, asparagus and water chestnuts. Bake about 45 minutes at 325°. Dot butter on top 10 minutes before done. Add potato chips on top.
In a small bowl, place 1 tablespoon of the oil. Using a pastry brush, brush 1 side of each eggplant slice with the oil. Heat a 12-inch nonstick skillet over moderately high heat. Place a layer of the eggplant slices in the skillet, oiled sides down and cook, covered, for 6 minutes, turning once. Transfer the eggplant to a plate and let cool. Repeat with the remaining slices.
Break up sausage and brown in skillet. Drain grease when no longer pink. Mix Bisquick, cheese and sausage with a fork. Beat together remaining ingredients and add to sausage and Bisquick. Blend well with your hands. Shape into balls. Place on baking sheet and flatten slightly. Bake for 20 minutes at 350°. Good party hors d'oeuvre or breakfast item.
Cream shortening, sugar and egg and add 1/2 of dry ingredients. Blend in the milk and add rest of dry ingredients. Add nuts, raisins and apples. Drop on greased cookie sheets. Bake at 400° for 12 to 15 minutes. Ice with confectioners sugar, milk and Crisco mixed to form icing.
Cook pork roast until tender. Slice thinly. Mix remaining ingredients. More brown sugar may be added, if desired. Simmer for 30 minutes. Sauce is very thin. Add sauce to meat and heat. Serve on rye bread with pickle and onion.
Heat pumpkin in saucepan over moderate heat for 10 minutes until somewhat dry, stirring frequently. Stir in butter. Mix together sugars, salt and spices; mix with hot pumpkin. Beat eggs slightly; add evaporated milk and water and gradually stir into pumpkin mixture. Pour into a 9-inch shell. Bake at 475° for 10 minutes and at 350° for 30 minutes.
Night before, mix dressing. Add to shredded cabbage, green pepper and carrots. Refrigerate.
Saute onion. Add chicken. Cook for 2 minutes. Add broth, beans, corn and salsa. Cook 10 to 15 minutes. Top with sour cream, cheese and cilantro (optional).
Bake cornbread following directions on box. Cool and crumble. Toast light bread and cube. Mix all ingredients together and pour into crock-pot. Cook on low temperature for 3 hours or cook on high temperature for 2 hours.
Mix and sift together the flour, baking powder and salt. Work in shortening with pastry cutter. Add milk; mix thoroughly and pat out on floured board to 1/4-inch thickness. Brush with melted butter and spread with mincemeat. Roll as a jelly roll. Cut in 1-inch slices and place on a baking sheet which has been heavily coated with butter. Sprinkle with brown sugar and pecan halves. Bake at 450° for 20 minutes. Remove from pan and serve, pecan side up.
Combine all ingredients and mix well. Grease and flour a 9 x 13-inch pan. Bake at 350° for 15 minutes. Remove from oven. Break marshmallows in half and cover over the hot batter. Return to oven (which has been turned off) for 2 or 3 minutes or until marshmallows begin to spread. Cool. Ice with your favorite chocolate frosting. I bake these bars one day and then cut them the next day. They cut better then. Also freeze well.
Quarter or cube enough firm apples for 7 quarts. Pack loosely in jars. Mix ingredients and pour over apples. Seal and boil in water bath for 20 minutes. When needed, pour in prepared pie shells and bake.
Using a melon baller, scoop out 6 balls from each potato. Place potato balls in a saucepan with water to cover. Cook until tender; drain well. Saute potato balls in butter until golden brown. Toss with parsley. For 8 people.
Melt butter in pan or bowl in microwave. Add cinnamon. Stir in well. Dip marshmallows in butter and cinnamon. Put biscuits in cupcake pan, flat and thin. Add one marshmallow to each biscuit, then wrap biscuit over marshmallow. Preheat oven to 350°. Cook 5 to 10 minutes. Makes 10 cinnamon rolls.
Wash beans. Place dry salt bacon in crock-pot and add washed beans. Sprinkle with 2 tablespoons garlic salt. Cover with water to 1 inch above beans. Let stand overnight or until water is absorbed. After soaking, add water until 1 inch of water covers beans. Add 1 tablespoon garlic salt, pepper and chili powder; stir. Cook on high setting of crock-pot for 1 hour. Add more water to keep beans covered. Cook an additional 5 hours on low setting. Try soaking beans in beer (less gas).
Brown hamburger and onion; drain. Put all ingredients in large pot and cook slowly for at least 45 minutes. Serve as a dip, as a meal or on hot dogs.
Put eggs in a large bowl. Add pumpkin. Combine white sugar, brown sugar, pumpkin pie spice and salt in a small bowl. Stir these ingredients into pumpkin and eggs. Gradually stir in 3 cups evaporated milk. Pour into 2 unbaked 9-inch pie shells.
Press hash browns into 13 x 9 inch pan. Bake 15 minutes in 350 degree oven. Fry sausage. Spread on top of hash browns. Spread cheese on top. Mix together eggs, milk, mushrooms and onions, and pour on top. Put back in oven and bake at 350 degrees until eggs are set.
Preheat oven to 375 degrees. Unroll crescent roll dough on an ungreased baking sheet. Pinch perforated edges together to make 1 solid sheet of dough.
Finely chop the shrimp. Stir in the rest of the ingredients; mix well. Cover and refrigerate for 8 hours or overnight. Serve with crackers.
Lightly brown 1 1/2 cups uncooked brown rice in dry skillet. Add 4 cups water; cover and simmer until done. Do not stir. Use 4 cups of rice. Mix all ingredients. Bake at 350° for 30 minutes. Serves 6.
Mix together ground meat, rice, salt, pepper, 1 tablespoon butter and 1 cup lemon juice. Mix well. Boil cabbage in pot until soft. When cabbage is ready, take one leaf with rice mixture; roll up and put in bottom of pot. Place one roll on top of another. Put 1 to 2 cups of water in bottom of pot and rest of lemon juice and dab rest of butter on cabbage rolls. Cook until top cabbage rolls are soft.
Thaw sticks and squeeze out juice. Put in food processor; cut in chunks. Mix all ingredients together.
Mix everything together. Bake for 1 hour at 350° in bread pans.
Mix sugar, cream of tartar, salt, egg whites and 1/4 cup water in a pot or bowl over simmering water. Beat steadily over low heat with mixer until the frosting stands in peaks, about 5 to 7 minutes (no more). Remove from the heat and continue to beat until thick enough to spread. Add the vanilla before spreading. Makes about 2 cups; enough to fill and frost an 8 or 9-inch (2-layer) cake.
Place all ingredients in a medium size glass bowl; mix well. Cover and let stand at room temperature at least 30 minutes before serving. Makes 1 1/4 cups.
Mix flour, baking powder, soda and salt. Cream butter until fluffy. Add sugars gradually. Add eggs, rinds and vanilla. Mix well. Add flour mixture. Mix well. Add remaining ingredients. Mix well by hand. Drop by teaspoon (or form into small balls and flatten). Bake at 375° for 10 to 12 minutes. Better if stored awhile to blend flavors.
Mix together and pour 3/4 batter into a greased and floured 13 x 9 x 2-inch pan. Put the pie filling on top of batter, then dot remaining batter on top of cake. Bake at 350° for 45 minutes.
Cook bacon until crisp; crumble. Combine bacon drippings with next 5 ingredients and stir over medium heat until thickened. Add potatoes, onion and bacon; toss. Serve warm or cold. Keeps for a week refrigerated and gets better with time. Serves 6 easily.
Stir into vegetables. Best if left overnight, 12 hours, before serving. Can be used as a cold vegetable dish or a side dish.
Saute the sausage, drain all the grease and set aside. Beat the eggs, add milk, salt and mustard, stir. Layer the bread cubes on the bottom of a 9 x 13 inch baking dish. Then layer the sausage, followed by cheese. Pour the egg mixture over the top, cover and refrigerate overnight. Bake at 350° for 45 minutes. Serves 6 to 8.
Mix butter with molasses until fluffy. Add flour, beat until well blended. Stir in nuts. Shape into 1-inch balls. Place on ungreased cookie sheet. Bake at 325° for 20 minutes. Cool. Roll in powdered sugar to coat. Makes 4 dozen.
Wash hands! Brown beef, drain grease. This is done with adult help. Mix spaghetti sauce into ground beef. Beat eggs. Add cottage cheese, Parmesan cheese and 1 cup shredded cheese to eggs. Add oregano or Italian seasoning. Mix well. Place 3 uncooked lasagna noodles in a 12 x 7 x 2-inch baking dish. Measure 1 1/3 cups meat mixture and spread over noodles. Spread 1/2 of egg-cheese mixture over meat mixture. Repeat noodles, meat, then egg-cheese mixture. Top with 3 more uncooked noodles and remaining meat mixture. Pour the hot water around all 4 edges of dish. Cover with foil. Bake at 350° for 1 1/4 hours. Sprinkle remaining Mozzarella cheese on top and cool 10 minutes before serving.
Cook ham, onion, celery, green pepper and garlic in oil in large skillet until onion is soft. Add remaining ingredients. Bring to a boil; cover. Simmer 40 minutes, stirring once or twice. Makes 4 to 6 servings.
In skillet, combine dates, coconut, sugar, butter, egg and salt. Cook and stir over medium heat until mixture bubbles and thickens, 5 to 10 minutes. Remove from heat and stir in Rice Krispies, chopped pecans and vanilla. Cool 10 minutes. For each cookie, use 1 tablespoon of mixture. Form into strawberry shapes. Keep fingers moist; roll in red sugar. Trim with artificial leaf you buy at craft shops to form stem of strawberry cookies. A Christmas goody!
Heat oven to 325°. Grease a round pan (8 x 1 1/2-inch) or a pie plate. Mix granulated sugar, margarine, vanilla, salt, eggs, flour and cocoa in a medium bowl with a wooden spoon; stir in nuts. Pour into pan. Bake until wooden pick inserted halfway between center and edge comes out clean, about 25 minutes. Immediately prick holes in pie with a wooden pick; spread fudge sauce over top. Cool completely.
Bake cake according to package directions. Use a 13 x 9 inch baking pan. Remove cake from oven; while hot, prick holes in cake with fork. Pour mixture of Eagle Brand Milk and cream of coconut over hot cake. Let mixture soak in. When cake is cool, frost with cool whip and sprinkle with coconut.
Fry bacon and drain, then add the onion and bell pepper to the bacon drippings and cook until tender. Add the flour, brown sugar, sauce, salt, pepper, mustard and tomatoes to the onion and peppers and cook, stirring constantly, until thickened. Add the green beans and top with the crumbled bacon. Heat.
Measure mustard into a small bowl. Whisk in lemon juice, then oil. Add garlic, rosemary and pepper. Pour into large non-aluminum pan. Remove skin from chicken, if desired. Add chicken to pan and turn to coat. Cover and marinate 2 hours at room temperature or overnight in the refrigerator.
Brown hamburger and onion. Add soup plus 1/2 can water. Set aside. Spray bottom of cake pan with Pam. Cover bottom with frozen tater tots. Bake at 400 degrees for 10 minutes. Pour meat mixture over tater tots. Cover with grated cheese. Return to oven, bake for 20 minutes at 350 degrees until cheese begins to brown. And to make a complete dinner, serve with a can of mixed vegetables.
In a saucepan, cook carrots in a small amount of water until crisp-tender. Drain and keep warm. In the same saucepan, cook butter and brown sugar until bubbly. Stir in lemon juice, hot pepper sauce and salt. Return carrots to pan and heat through. Makes 6 servings.
Combine all ingredients into a dressing mixture. Begin with a layer of sliced potatoes in a casserole dish. Spread with dressing mixture. Continue alternating potatoes and mixture, ending with mixture. Refrigerate; keeps well.
Sift flour, baking powder and salt. Combine cranberries, dates and nuts. Beat eggs and lemon flavoring. Gradually add sugar until all is fluffy. Add nuts and fruit to beaten sugar mixture. Fold in dry ingredients. Line 2 1/2 inch paper liners into a muffin pan. Press mixture into pan liners. Bake at 300 degrees 45 minutes. Cool in pan for 15 minutes and store in refrigerator or freezer.
Combine strawberries, yogurt and honey in medium size bowl. Put into 6-ounce cup and freeze for 20 minutes. Add sticks and freeze until firm. Peel off paper cup before eating.
Mix all ingredients. Make sure both sides of the bread are buttered. Bake at 350° until firm in middle.
Make a sauce by blending 3 tablespoons melted butter, flour, salt and pepper; add liquid and cook over low flame, stirring occasionally, until thick and smooth. Remove from fire; add olives and eggs. Toss bread crumbs and 1 tablespoon melted butter together. Arrange asparagus, buttered crumbs and white sauce mixture in layers in buttered baking dish, having top layer of the crumbs. Bake in 350° oven for 20 minutes.
Combine first 3 ingredients. Spoon into pie shell and refrigerate at least 1 hour. Serves 6 to 8.
Beat well on medium speed for 3 minutes. Bake at 350 degrees for 1 hour in a 10 inch angle food tube pan. Do not grease pan. Cool before removing from pan.
Mix up cake mix. Fill paper cups 2/3 full; cream the cheese with the sugar. Beat in egg and salt. Stir in chocolate; drop in 1 rounded teaspoonful cheese mix on each cupcake. Bake as package directs (25 to 30 minutes). Makes about 30.
Put eggs in a blender; blend until eggs are fluffy and light in color. Add sugar, syrup and butter, one at a time with blender at low speed. Turn off blender and add pecans and fill unbaked pie shell. Put foil around the edge of the pie shell. Don't cover the filling. Bake for 10 minutes at 400°; reduce oven to 350° and bake for 30 to 35 minutes.
Brown sausage and drain off excess fat. Separate rolls into rectangles and gently place into bottom and up sides of 9 x 13 inch baking pan. Spoon sausage into crust; sprinkle potatoes and cheddar cheese over sausage. Beat eggs; add milk and seasonings and pour over sausage mixture. Sprinkle with parmesan cheese and bake at 375° for 25 to 30 minutes.
Whisk together milk and sour cream. Add pudding and mix well. Add the peanut butter, mixing until blended. Pour into crust. Chill at least 4 hours. Serves 6.
Mix first 5 ingredients together with safflower oil. Serve over onions and sliced tomatoes.
Crumble beef into a 2 1/2 to 3-quart casserole. Cook on High until cooked through. Add remaining ingredients; stir. Cover and microwave on High (until temperature reaches 190°) approximately 40 to 45 minutes. Stir chili and rotate dish halfway through cooking. After cooking, let stand 10 minutes to blend flavors.
Spread nuts in pie plate. Microwave uncovered on High 6 to 7 minutes. Melt butter in a 2 1/2 to 3-quart bowl. Stir in sugar and milk until blended. Microwave uncovered on High 12 minutes, stirring 4 times until mixture has thickened and is a caramel color. Remove bowl; add vanilla. Beat with mixer 3 to 4 minutes until smooth and shiny. Add walnuts and beat on low speed 1 minute. Spread in greased 8-inch pan. Cool, then cover and refrigerate until firm, 2 to 3 hours.
Mix all ingredients together and put in a tray of self-rising flour. Work in flour to make a soft dough. Place in refrigerator and let stand overnight. Roll out small balls the size of marbles. Then mash and bake at 325° until light brown. Remove from pan while still warm to cool. Store in airtight container.
Spread each cracker with cream cheese. Top each with salsa and optional olive slices if desired. Serve immediately.
Soften yeast in 1/4 cup warm water. Combine hot water, sugar, salt and shortening. Cool until lukewarm; stir in whole wheat flour and white flour to make a moderately stiff dough. Knead until smooth, 10 to 12 minutes. Let raise; punch down. Rise again. Shape into 3 loaves. Bake for 35 minutes in 375° oven. Cover with foil, if necessary the last 20 minutes. After baking, grease top with butter. Makes 3 loaves.
In large Dutch oven or ovenproof dish, combine first 8 ingredients; blend well. Add remaining ingredients and stir to coat. Bake, covered, at 350° for 2 1/2 to 3 hours. Serves 6.
Combine all ingredients. Store in airtight container. Yield: 2 1/3 cups mix.
Heat mixture, then add eggs last. Prepare favorite pie crust and pour in filling. Bake for 15 minutes at 425°, or until crust is brown. Reduce heat to 350° and bake for an additional 30 minutes. Pie is done when knife inserted in center comes out clean. Let cool. Serve with whipped cream or Cool Whip.
Cook the zucchini squash and slice. Cook, peel, slice and fry the potatoes. Cook the chicken with 1/2 onion, salt and pepper. Remove and fry the chicken. Place the chicken in a serving dish. Place the fried potatoes around the plate. Put the lettuce and zucchini on top. Liquefy the tomatoes with the rest of the onion; strain and spread over the chicken. Spread the oregano, chili powder, salt and pepper over the chicken. Dash some oil and vinegar. Serve cold.
Mix together boiling water and oatmeal and let stand for 20 minutes. Cream together butter and sugars. Mix oatmeal in, then add remaining ingredients. Bake at 350° for 30 minutes.
Preheat oven to 350 degrees. In a 13 x 9 cake pan, pour the can of pineapple with the juice in the pan. Stir in the cherry pie filling. Pour cake mix over fruit and spread it out evenly. Do not stir. Cut the stick of margarine into chunks and distribute over the powder. Place pecans over the top. Cook for 1 hour. Allow to cool before serving.
Saute onions and garlic in butter. Add beef. Turn and add seasonings. Put all vegetables in blender with water to liquify. Pour over roast in roasting pan. Cook slowly on top of stove or in 350° oven 2 to 2 1/2 hours. Remove meat from sauce. Slice. Mix 2 tablespoons flour in sour cream. Slowly add to sauce, stirring constantly. Add sliced beef to sauce.
Add sugar, salt and water to tomato puree. Place bread squares in casserole. Pour melted butter over bread squares. Add hot tomato mixture. Bake for 30 minutes at 375°. Excellent served with meat or fish. Serves 6.
Warm over low heat. Then put in pie shell. Bake at 300° to 350° for 45 minutes.
Bring water and sugar to a boil and simmer for 10 minutes. Cool and then mix in bananas. Mix the remaining ingredients all together and freeze. (It's better to freeze this mixture in a large cake taker, so when thawed and other ingredients are added, container will hold one recipe for transport.) Thaw for 1 hour before serving. Mix in 3 (2 liter) bottles of ginger ale. Serves 60.
Mix sugar and hot water. Set aside. Mix jello as box indicates. Set aside. Mix water, pineapple juice, lemonade, almond flavoring. Stir all ingredients together in a large bowl. Freeze in gallon containers. Serve slushy and add several scoops of pineapple sherbet to each punch bowl.
Dissolve Jell-O in boiling water. Add cold water. Add sugar. Let set until syrupy. Fold in peaches and extract. Fold in Cool Whip.
Place coffee and cinnamon in filter basket. Add water to coffeemaker and brew. In saucepan, blend milk, chocolate syrup and sugar. Stir until dissolves. Combine milk mixture and brewed coffee. Stir in vanilla and garnish with whipped cream.
Melt butter and cheese in milk. Add rice and salt. Beat eggs slightly and add to mixture. Mix thoroughly and pour into greased casserole. Sprinkle with paprika. Bake at 350° for 30 minutes. Serves 6.