HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, sugar, soda and cinnamon in mixing bowl and set aside. Combine carrots, apples, dates, raisins, nuts and prunes. Stir in beaten eggs, oil and vanilla. Add to dry ingredients, stirring until moistened. Bake at 375° for 18 to 20 minutes. Makes 14 or 16 muffins.
Cream together butter and sugar until fluffy. Mix flour and salt; add eggs one at a time and beat until mixed well. Add buttermilk and vanilla and beat until well combined. Pour in pie shell. Bake at 325° for 50 minutes.
Boil over medium heat until soft ball stage the sugar, cream, water and salt. Take off heat and stir in the margarine, vanilla, cocoa (if using), nuts (if using) and peanut butter. Mix well. Pour in a buttered pan and cool.
Preheat oven to 425°. Wipe pork with damp paper towels. Rub outside of pork with cut sides of garlic. Combine 1 1/2 teaspoons salt, thyme, bay leaf and 1/4 teaspoon pepper; rub over pork to coat well. Insert garlic slivers, where possible, in any crevices in bone. Place pork, fat side up, in large shallow roasting pan. Place onion, carrot and parsley under the roast. Roast, uncovered, 1 hour. Remove pork and vegetables from roasting pan; discard fat and bay leaf. Return pork to pan. Gently toss sliced potato with chopped onion and the parsley, salt and pepper. Arrange around roast. Heat chicken broth to boiling; pour over potatoes. Brush with melted butter. Reduce oven to 400°. Bake 1 hour longer. Sprinkle with chopped parsley.
Bake cake as directed on package; cool. Have pudding prepared. With a fork, punch holes in cake. Slowly pour pineapple juice into cake. Spread pudding over cake. Mix drained pineapple, coconut and Cool Whip and spread over cake. Refrigerate overnight.
Core and cook 1/2 bushel tomatoes to get juice. Add green peppers, onion, garlic powder and cooking oil. Cook for 30 minutes. Add tomato paste, salt, basil, sugar and oregano. Simmer for about 2 hours. Fill jars with sauce and seal. Makes 12 or 13 quarts.
In a large bowl, beat together butter, sugar and vanilla with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add cocoa and beat well. Add eggs, one at a time, beating well after each addition.
Mix all together and place in casserole. Bake at 350° for 50 minutes. If desired, may be topped with buttered bread crumbs, during last 20 minutes of baking.
Crumble crackers and mix all ingredients. Put oil in a skillet. Pat into patty and cook until brown.
Mix well. Drop on cookie sheet. Add chocolate chips for design. Bake at 375° for 8 minutes. Makes 12 to 18 cookies.
Melt margarine in casserole dish. Combine all other ingredients and add about 1/2 of margarine. Mix well. Pour into the casserole dish and top with nuts and/or coconut. Pour remaining margarine on top. Bake at 325° for 1 hour.
Mix margarine with 2 cups flour and powdered sugar. Put in 9 x 13-inch pan and bake 15 minutes at 350°. Sift together sugar, 1 tablespoon flour and baking powder. Beat eggs; add lemon juice. Add to sugar mixture. Pour on top of crust and bake 25 minutes. Dust with powdered sugar.
Mix the cracker crumbs, sugar and oleo. Press most of this mixture in a 9 x 13-inch pan. Reserve some crumbs for top. Blend together the orange juice and Eagle Brand milk. Stir in the Cool Whip and oranges. Pour over the crumb crust. Chill, or you may freeze, being sure to cover with foil or plastic wrap.
In large mixing bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients with a fork in a separate bowl; add to apple mixture, mixing well with fork to moisten dry ingredients. Combine eggs and oil; stir into apple mixture. Bake in greased muffin tins at 375° for 20 to 25 minutes. Cool 5 minutes before removing from tins. Yield: 18 muffins.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking dish. Layer broccoli in baking dish. Add a layer of chicken. Heat chicken soup with mayonnaise, lemon juice and curry powder. Pour soup mixture over chicken. Sprinkle with cheese. Bake about 30 minutes, until bubbly hot.
In a large bowl, dissolve yeast and sugar in water. Let stand until foamy. Mix in salt, milk and 3 1/2 cups flour. Mix until thoroughly blended. Add oil and gradually blend in enough flour to make a soft dough. Knead 10 minutes. Shape into ball and place in greased bowl. Let rise until double in size. Punch down and make into 2 loaves or 9 x 13-inch pan of rolls. Let rise again. Bake at 400° for 30 to 35 minutes. Will sound hollow when tapped.
Wash pork chops. Dip in egg, then bread crumbs to coat. Arrange in shallow oven dish. Cover bottom in water. Cover dish with tinfoil. Bake in oven at 325° for 1 hour.
Peel tomatoes and onions. Remove seeds from green peppers; chop fine. Stir together with salt, sugar, cinnamon, ground cloves, vinegar, Tabasco sauce and hot red peppers (optional). Cook slowly for 4 to 6 hours, or until thick, stirring occasionally. Pour into hot, sterilized jars and seal. Makes 4 pints.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Add soup and Cheddar cheese; cook until cheese melts and mixture is smooth, stirring constantly. Layer half each of egg slices, asparagus and cheese sauce in lightly greased 10 x 6 x 2-inch baking dish. Repeat layers; sprinkle bread crumbs. Bake at 325° for 30 minutes. Makes 8 servings.
Combine first four ingredients and pour into a jelly roll pan. Bake 20 minutes. Combine remaining ingredients and add to jelly roll pan mixture. Bake 25 minutes, until set.
Mix and pour into 9-inch unbaked crust. Cook abut 50 minutes at 350°.
Heat oven to 350°. Mix oil and sugar evenly. Add egg and beat well. Stir in syrup. Sift dry ingredients together and add to other mixture. Drop teaspoonfuls into sugar and form into balls. Place on ungreased cookie sheet, 3 inches apart. Bake 15 minutes.
Combine first 6 ingredients. Mix well. To serve individual servings, place 2 to 3 teaspoons mixture into mug and fill with boiling water. Garnish with orange slice or a lemon slice, if desired.
Sprinkle salt over cukes and onions; let stand 2 hours. Drain off water. Combine sugar and vinegar and pour over pickles. Let stand 10 minutes. Stir and place pickles in freezer containers. Keep frozen at least 2 days before eating. Thaw at room temperature, then keep refrigerated. Will keep in freezer for 1 year.
Prepare cake mix as package directs. Pour batter into well-greased and floured Bundt pan. In small bowl, beat cheese, margarine and cornstarch until fluffy. Gradually beat in condensed milk, then egg and vanilla. Pour evenly over cake batter. Bake at 350° for 50 minutes. Glaze. Store, covered, in refrigerator.
Suggested Toppings: Whipped cream, chocolate curls, chopped nuts, chocolate syrup and caramel topping.
Cream butter with sugar. Beat in yolk of eggs, one at a time. Sift together flour, salt, baking powder, cinnamon and spices. Beat into creamed mixture alternately with milk. Beat whites of eggs until stiff; fold in.
Mix the baking soda into the pulp, then the sugars which equal 2 1/2 cups all together. Then add 2 large eggs and mix real well. Next, add the flour, baking powder, cinnamon, vanilla and salt; mix real well. Melt butter or margarine in a 9 x 13 x 2-inch pan; see that it goes over sides of pan also, as want pan to be well-greased. After pan is well-greased, pour the remaining butter into the persimmon mixture, stirring it in well. Then, add milk. Mix well. Will be a very thin batter. Bake at 325° for 55 to 65 minutes, or until pudding is firm and breaks away from sides of baking pan. Cool.
Mix cake mix, pudding, eggs, water and oil and pour in greased and floured pan. Arrange peaches on cake batter. Mix cream cheese, sugar and peach juice; spread on top of peaches. Bake in 350° oven 50 to 60 minutes. Sprinkle powdered sugar on top when cool.
Saute onion in 1/2 stick margarine. Add to soup mixture and mix well with cooked and crumbled cornbread. I double recipe and when I do this I dissolve 3 chicken bouillon cubes in 2 cups water. I also use unsalted margarine. Pour into baking dish that has been sprayed with Pam and bake in preheated oven at 350° for 30 minutes.
Mix these 3 ingredients together and sprinkle evenly over chicken mixture. (Can be done a day ahead.) Bake at 375° for 30 minutes. Watch carefully the last 10 minutes or so to be sure almonds don't burn.
Cook tortellini; drain. Cool in refrigerator. Mix all other ingredients together; mix with cooled pasta. Cover and refrigerate until ready to use.
Combine sugar, milk and butter together in 4-quart saucepan. Cook on low to medium heat. When starts to boil, cook for about 25 minutes, stirring often. Mixture will be thick. (Drop a small amount in cold water to form a ball; if you can pick it up with fingers, it is done). Turn off stove. Leave on stove and add marshmallows, chocolate chips, vanilla and nuts. Stir until mixed well. Pour into buttered 13 x 9-inch pan. Cool. Cut into squares.
In skillet, brown hamburger; drain. Add onion, carrots, celery and cabbage. Combine tomato paste, Worcestershire sauce and beef bouillon. Add to crock-pot and stir to blend. Cover and cook on low setting for several hours. Makes 8 servings.
Combine all ingredients (except squash) and mix well. Mix with squash and pour into a greased dish. Bake at 375° for about 40 minutes.
Dissolve yeast in warm water. Sift all dry ingredients together a couple of times in large bowl. Cut in shortening. Add buttermilk and yeast mixture; work dough only until well moistened. Cover and refrigerate to use as needed. Bake in a 400° oven until nicely browned, about 12 minutes. Keeps for a full week in refrigerator.
Cook rice according to directions on package. Cook broccoli several minutes. Mix and place all ingredients into buttered casserole and bake at 350° for 30 minutes or until brown on top.
Combine cranberry sauce, undiluted orange juice concentrate, sugar and salt; beat with electric or rotary beater to blend. Fold in whipped cream and food coloring. Turn into 1-quart mold and freeze until firm. Serves 4 to 6.
Over a hot fire, cover ham bone with 3 to 4 quarts of water and simmer for at least 1 hour. Remove bone and let cool. Using the same water, cook the peas with onion, garlic and carrots until soft (about 1 hour). Cut ham meat from bone and add to soup. Place covered kettle on back of stove and simmer very slowly until ready to serve, stirring often. Serves 6.
1. Combine ingredients in the order shown. Add flour until dough is stiff. Let rise if you prefer thick crust. 2. Grease pan. Pat out dough and prick with fork. Turn edges. Bake at 425° for 7-8 minutes. 3. Freeze or top with sauce and your favorite toppings to eat right away. 4. Bake at 425° for 10-12 minutes or more until cheese bubbles. Makes 2 round or 1 oblong pizza.
Mix first 3 ingredients. Roll into 1-inch balls. Melt together in saucepan chips and wax. Dip peanut butter balls into mixture. Place on wax paper and let cool.
Mix a small can of frozen pineapple juice and a small can of frozen grapefruit juice. Add ginger ale. Slice orange and lemon. Add jar of cherries. Stir in just enough cranberry cocktail juice to give it color. Add rainbow sherbet. Don't mix it in. Just let it dissolve in the punch. Add enough ice to keep it cool.
Mix kids and dogs on field, stirring constantly. Pour brook over pebbles and sprinkle field with flowers. Cover with skin and bake in sunshine. When brown, set in bathtub to cool.
Pulverize graham crackers to make 1 1/2 cups crumbs. Blend in sugar and melted margarine. Reserve scant 1/2 cup and pat rest of mixture into bottom of high rimmed dish approximately 8 x 11-inch.
In blender, combine cottage cheese and milk. Process until smooth. In small saucepan, heat mixture over low heat, stirring constantly. Add cheese and pepper. Stir until the cheese melts.
Cut yams in half lengthwise. Place in shallow pan. Mix cranberry sauce and lemon juice well; spread over yams. Gently warm honey, butter and bourbon; pour over yams. Bake for 25 minutes at 350°, basting occasionally with honey mixture. Serves 4.
Preheat oven to 400°. Line pie plate with pastry. Spread thinly with jam. Slice bananas and place in plate between layers of jam. *Make lattice cover by cutting rolled pastry into thin strips and crisscrossing over filling, if desired. Bake 15 minutes or until the pastry is brown. Serve hot or cold with hot custard sauce or cream.
Place asparagus in long baking dish. Crumble crackers over asparagus. Mix liquid and soup. Beat well and pour over asparagus. Bake at 350° for 25 to 30 minutes. Cool, then top with sliced boiled eggs.
Cook and cool potatoes. Remove peeling and chop into bite size pieces. Add onion eggs if desired.
In large skillet, heat oil. Add meat and onion and cook until meat is not pink. Stir in chili powder. Add remaining ingredients except cheese. Cover; simmer 20 minutes, stirring often, until pasta is done. Sprinkle with cheese; cover and cook until cheese melts.
Blend ingredients well. Turn into pie shell. Bake at 350° until knife inserted in center of pie comes out clean.
Spread out crescent roll triangles on baking sheet. Put 1 tablespoon chicken on each. Put 1/2 slice of cheese on each and fold over. Seal edges. Pour mushroom soup on top of fold-overs. Bake until golden brown following crescent roll directions. Easy for children to make.
Cook first 5 ingredients until browned. Add the last 3 ingredients and simmer for 1 hour. Good served with cornbread or crackers.
Put first 4 ingredients through a food chopper, then drain. Add vinegar, water and brown sugar. Cook all together until tender. Add dry mustard, cornstarch and salt mixed with a little water. When thickened, add salad dressing. Bring to a boil, pack and seal. Process.
Mix all ingredients, except chicken. Marinate chicken in sauce for 3 to 4 hours. Place chicken in baking dish, skin up, and bake uncovered at 325° or until done, which is usually 45 minutes. Baste with lemon butter occasionally as it is cooking.
Bring cocoa, sugar, milk and syrup to a boil, stirring constantly. Reduce heat so it keeps a gentle boil and until it forms a soft ball in cold water. Then add the butter and vanilla; wait 15 minutes and then stir well. (I bake a chocolate cake, cut in large squares and place an ice cream square in the middle of the cake. Top with the fudge sauce, whipped cream, nuts and a cherry.)
First Layer: Mix flour and butter. Press in pan. Put nuts over top. Bake at 300° for 30 minutes.
In medium bowl, combine flour, sugar, baking powder, salt and spice; mix well. Put milk, eggs and oil together. Make a well in center of dry ingredients. Pour egg mixture into well. Quickly stir with a fork or spoon just until flour mixture is moistened. Batter will be lumpy. Gently fold in blueberries.
Mix ham, egg, onion, milk and graham cracker crumbs. Shape into loaf. Bake 1 hour at 350°. In meantime, make glaze by mixing brown sugar, vinegar and dry mustard.
Drain pineapple chunks, mandarin oranges and grapes. Add to peach pie filling. Add marshmallows. Mix together and refrigerate. (Make night before.)
Melt butter in skillet. Cook macaroni as directed on package. Do not add cheese. While macaroni is cooking, add hamburger and onion in butter. Drain. Add tomato sauce. Fill sauce can with water and add to mixture. Add chili powder and garlic salt. Drain macaroni and add to mixture. Sprinkle cheese on top. Mix with fork. Simmer 20 minutes. Serves 4.
Combine the first 7 ingredients in a large mixing bowl. Add buttermilk, butter and eggs. Beat at low speed with an electric mixer until moistened; beat at medium speed for 3 minutes. Spoon batter into a greased and floured 13 x 9 x 2-inch pan.
Blend shortening and sugar until fluffy. In another bowl, mix rest of dry ingredients. Add to sugar mixture. Add water gradually until nonsticky dough is formed. Add pinons. Roll out on lightly floured board until 1/2-inch thick. Cut into fancy shapes. Sprinkle with sugar and cinnamon. Bake in 375° oven until brown.
Combine caramels and evaporated milk in a double boiler. Cook over low heat until caramels are melted and mixture is smooth. Set aside.
Mix first 3 ingredients together and pour in 1-pound coffee can. (You will probably have enough liquid for two (1-pound) cans.) Place lid on can and secure with duct tape. Put this can inside of a 3-pound coffee can. Place ice all the way around the smaller can. Sprinkle a little rock salt on top of ice. Close can. Roll the can back and forth between several friends for about 10 minutes. Open the can and drain the water. Add more ice and salt. (Pour melted salt water outside on gravel.) Roll until the ice cream is frozen (30 to 40 minutes).
Wash barley and cover with 6 cups beef stock. Bring to boiling point and simmer until tender and then add butter gradually. In the remaining stock, boil the vegetables and mushrooms. Then add the cooked barley and season with salt and pepper. You can add a few tablespoons of sour cream if you desire. Makes about 3 gallons.
Pour milk over bread crumbs; add meat and salt and pepper. Shape into medium balls; place meatballs in casserole. Combine water, catsup, vinegar, Worcestershire sauce, sugar, green pepper and onion. Pour over meatballs. Bake at 375° for 45 minutes.
Cook vegetables in small amount of water until tender. Cook ground beef and onion in skillet with a little oil until it changes color. Add ground beef, onion, tomatoes and broth to vegetables and simmer 2 or 3 hours. Salt and pepper to taste. Lots of pepper is best.
Pour melted butter in bottom of casserole dish. Combine flour, sugar and milk. Pour over butter. Do not stir. In saucepan combine berries, 1/2 cup water and 1/2 cup sugar; bring to a boil. Pour over flour. Do not stir. Bake at 350° for 1 hour.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Add in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell and bake for 1 hour.
Put pickles in large bowl. Add the rest of the ingredients, except for garlic cloves. Set for 2 hours, stirring occasionally. Put into jars. Slice garlic cloves and add to pickles in the jars. Cover and enjoy!
Heat oven to 375°. Mix sugar, shortening, eggs and honey. Stir in remaining ingredients. Drop dough by rounded teaspoonful about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet. Makes about 5 dozen cookies.
Grate corn and mix it in the milk, rubbing well to get hulls free. Then rub through a fine sieve to get rid of hulls. Work the flour and butter to a cream, then beat in sugar and well beaten yolks. Then add the beaten whites and add all to the corn and milk mixture, with salt to taste. Bake. Eat as side dish with cream and sugar as pudding.
Quarter, core and peel the apples. Cut apple quarters in half and put them in a saucepan. Add water and sprinkle on cinnamon. Then cover and simmer until tender, about 20 minutes. Mash apples with a potato masher or with a blender. Cool and eat. Makes 6 small servings.
Beat pudding, milk, egg and margarine 2 minutes. Pour into a 10-inch greased pie pan. Add a large can of drained, sliced peaches to pudding mixture. Save 3 tablespoons juice.
Cook macaroni; pour in colander and rinse with cold water. Set aside to cool. Mix mayonnaise, vinegar, salt and pepper. Stir in these ingredients with chilled macaroni and vegetables.
Preheat oven to 350°. Combine all ingredients in a large bowl. Transfer to a greased 9x13 inch glass baking dish. Bake 25 to 30 minutes. Serves 6 to 8. If freezing for later use, freeze before baking.
Dump ingredients in order given in a greased 9 x 13 pan. Bake at 375° for 50 to 60 minutes. Serve with Cool Whip or ice cream. (This is a very good last minute dessert.)
Cook fettuccine according to package, but without added salt. Spray an unheated medium saucepan with nonstick spray. In the saucepan, combine the broth, onions, basil, garlic and pepper. Bring to a boil. In a medium bowl, use a wire whisk to stir together the milk and flour until smooth. Stir into the broth mixture. Cook and stir over medium heat until the mixture thickens and begins to gently boil. Cook and stir for 1 minute more. Stir in the shrimp, crabmeat or lobster and snow peas. Cook and stir about 3 minutes or until the seafood is heated through. Serve over the fettuccine.
Combine first 4 ingredients and boil for approximately 1 hour. Remove chicken from bone. Shred chicken; add 1/2 cup diced onion, Parmesan cheese, Monterey Jack and Cheddar cheese to suit taste. Heat corn tortillas (1 to 2 packages) in a skillet with 1 tablespoon of oil. Spoon chicken mix onto tortilla, roll and place in an 8 x 11-inch glass dish. In blender, add green chilies, tomatoes, egg and whipping cream. Blend until smooth. Pour over tortillas and grate Monterey Jack and Cheddar cheese over top of sauce. Bake at 350° for 20 minutes. Let stand for at least 5 minutes. Serve with a tossed salad.
Cream the margarine, cream cheese and sugar until light and fluffy. Add salt and vanilla; beat well. Add eggs, one at a time, beating well after each addition. Stir in flour. Spoon mixture into greased 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes.
Heat wok or pan over high heat. Add oil; heat until hot. Add garlic (smashed) until smell of aroma. Then add salt, sugar, scallops, broccoli, ginger and cooking wine and stir for 30 seconds. Add chicken broth and continue stirring until well done and serve.
Drain oranges; reserve syrup. Take 1/4 cup of syrup, add water to make 1 cup. Dissolve Jell-O in boiling water, then add the cup of water and juice. Add sherbet by spoonfuls, stirring until melted. Chill until thick. Fold in oranges. Save some to garnish. Return to refrigerator until ready to serve.
Bring fruit cocktail to a boil. Mix envelope jello in. Mix in cream cheese, looks curdled. Cool. Beat Dream Whip and fold in. Pour in mold.
Mix together the orange jello, cottage cheese and mandarin oranges. Fold Cool Whip into jello-cheese mixture; chill.
Drain oysters in a colander. Reserve juice. Refrigerate until ready to use. Saute green onions in butter until tender. Add oyster juice and simmer for 15 minutes. Add oysters and simmer until edges begin to curl. Add milk, but do not allow milk to boil. When milk is scalded, add parsley and other seasonings.
Make pudding. Place graham crackers (whole) in 8 x 11-inch pan. Put pudding over crackers, then add layer of Cool Whip. Refrigerate 3 hours or overnight. Graham crackers will become cake like. Very easy to do and can be made with pudding of your choice.
In mixer bowl blend shortening and flour until thoroughly creamed. Then add oil, whipping until the consistency of mayonnaise. Add coloring, if desired. Keep in covered, wide mouthed container. Brush on pan with pastry brush.
In skillet, cook sausage and onions until meat is brown and onion tender. Remove from drippings with slotted spoon. Use same skillet and cook livers in drippings over medium heat for 8 minutes or until done. Drain thoroughly and cool lightly. In blender, combine livers, milk and mustard; process well. Add sausage, cream cheese, herbs seasoning and garlic powder. Blend well. Line a 3 cup mold with plastic wrap. Spoon in mixture. Chill overnight. Unmold onto serving plate. Remove plastic wrap. Garnish with parsley.
Melt butter in skillet. Add pepper and onion. Cook until tender. Stir in soups and water. Bring to a boil. Turn down heat and simmer, stirring occasionally. While sauce cooks, make the meatballs. Beat egg in bowl. Add ground beef, bread pieces, milk and salt. Shape meatballs about ping-pong ball size. Drop into simmering sauce for 1 hour or until thick. Makes 6 servings.
In a large saucepan, combine cauliflower and 1/2 cup water. Cover and cook about 5 minutes or until tender. Do not drain. Cut up large pieces. Mash all of the cauliflower slightly. Stir in the condensed potato soup. Stir in milk and Swiss cheese. Cook and stir until cheese is melted and soup is heated through. Makes 6 servings.
Cook beef in large skillet until well browned. Drain off excess fat. Add celery and water; cover and simmer 10 minutes or until celery is tender-crisp. Stir in soup and milk. Add noodles and cheese. Mix thoroughly. Turn into a greased 2-quart casserole. Top with potato chips. Bake in a 350° oven for 40 minutes. Makes 6 servings.