HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine as you do a cake. Bake in small cupcake pans at 350° for 25 minutes or until done. The number of cupcakes this recipe makes depends on the size of your pans.
Heat oven to 400°. Grease square pan (8 x 8 x 2-inch or 9 x 9 x 2-inch). Cook dates, sugar, water and chocolate over low heat, stirring constantly about 10 minutes or until mixture thickens; cool. Add rest of ingredients. Pour in pan. Bake until done. Cut into squares.
Scrape carrots and peel off wax surface from rutabagas. Cut rutabagas into 1/4-inch chunks and cut carrots into 1/2-inch pieces. Drop into boiling pot of water and cook until vegetables are soft. Drain pot and mash all the ingredients, adding the black pepper and onion powder. Serve in a bowl (like mashed potatoes) with butter.
Beat sugar, shortening, molasses and water in large bowl. Beat on low speed of mixer until blended. Beat on medium speed 1 minute. Stir in remaining ingredients except raisins. Cover and refrigerate until chilled, 1 to 2 hours. Heat oven to 375°. Sprinkle a cloth-covered surface lightly with flour; turn dough onto surface. Roll dough with a rolling pin until 1/4-inch thick. Cut with a 5 to 8-inch gingerbread cutter. Lift with large spatula onto an ungreased cookie sheet. Decorate with raisins. Bake until set, 8 to 10 minutes. Let cookies cool 3 minutes, then remove. Cool and decorate with frosting, if you like.
Mix all ingredients and refrigerate. Serve with vegetable dippers. Makes 4 cups.
Mix eggs, oleo, milk, soda, sugar and vanilla until smooth. Add flour. Roll thin and cut out shapes. Bake at 350° for approximately 5 minutes.
Thinly slice zucchini and line the bottom of a 1 1/2-quart pan. Add enough grated Mozzarella cheese to cover or to your liking. Sprinkle on 1/2 of the browned sausage and repeat layer once more. Place in oven at 350° for approximately 30 minutes. Makes a 1 1/2-quart casserole dish. Yields 6 to 8 servings.
Combine cream and pie filling mix in mixer bowl. Whip until thickened. Serve on fresh fruit, short cake, gingerbread or other desserts. Makes 2 cups.
Combine all ingredients in crock-pot and cook on high for 3 or 4 hours or on low for 6 hours.
Mix vanilla pudding and pineapple. Fold in Dream Whip. For white, lemon or yellow cake.
Beat egg whites until very stiff. Add sugar a little at a time. Add vanilla. Mix and add morsels and pecans. Set oven at 350°. Drop on ungreased pan. Shut off oven when you put the cookies in and leave overnight.
Cook chicken and chop up. Save broth and cook spaghetti, celery and onions in broth until tender. Add soup and half of cheese; mix and pour in casserole. Sprinkle remaining cheese on top. Bake 45 minutes at 350°.
Cut up cabbage. Fry bacon and drain. Crumble up bacon. Put into pan with cabbage. Simmer until tender. Sprinkle with Accent and soy sauce to taste.
Soak kidney and navy beans in 3 cups of water overnight in refrigerator. Heat an 8-quart heavy pan. Add the oil (or spray the bottom); saute bean flakes for 5 minutes on low heat (do not brown). Add 4 cups of heated water and rice. Drain water from beans, add to saucepan and continue to simmer, uncovered, on low heat.
Brown meat, butter and onion in skillet. In 5-quart container, prepare and mix together remaining ingredients. Stir in browned meat mixture and simmer for 1 hour. (Tastes the best next day.)
Combine all ingredients except whole pecans; sprinkle whole pecans evenly in bottom of greased baking pan. Pour into pan and bake 50 minutes in oven at 350°. Use 8 1/2 x 4 1/2 x 3-inch loaf pan.
Simmer eggplant in a little water for a few minutes; drain well. Combine with other ingredients except 1/4 cup crumbs and margarine. Pour into greased casserole (2-quart). Top with 1/4 cup crumbs and dot with margarine. Bake at 350° until bubbly and browned, about 25 to 30 minutes. Serve immediately. Can be flavored with grated onion, if desired.
Spread 20-inch sheet of heavy foil in pan. Add steak pieces. Sprinkle onion soup, mushrooms and green pepper. Mix juice, A.1. sauce and cornstarch. Pour over meat. Close foil tightly and bake for 2 hours at 350°. Garnish with parsley.
Slice strawberries into 2 baked pie shells. In medium saucepan, combine cornstarch and water and cook until thick. Add 1 package dry strawberry jello. Pour liquid over strawberries. Refrigerate until jelled. Spoon Cool Whip over and serve. Keep refrigerated.
Mix together all but vegetables until smooth. Stir in veggies and chill several hours.
Cream margarine, brown sugar, and eggs. Mix thoroughly. Sift together and add to mixture flour, soda, and cinnamon. Add milk and flavoring. Mix and add chopped fruit and nuts. Drop by teaspoon into well greased cookie sheet and bake at 300° for 20-30 minutes.
Mix sausage, onion, rice, cheese and chopped tomatoes together. Scald the cabbage leaves and roll the meat mixture in the leaves. Put the canned tomatoes over the cabbage rolls. Bake 1 hour at 350°.
Mix first five ingredients together and pour in a casserole dish bake for 25 minutes in a 350° oven. Take out of oven and top with last 3 ingredients mixed together and bake for 10 to 14 more minutes
Prepare chicken as to fry. Do not flavor. Place in a baking pan, skin side down. Salt and pepper. Bake at 350° for about an hour. Pour off juice and turn pieces. Pour sauce over and bake 40 minutes or until done.
Take cucumbers and cover with water and lime and let stand for 24 hours. Rinse well and let stand in clear water for 3 hours. Drain well.
Mix rice with dry onion soup, cream of chicken soup and water. Brown chicken and lay in pan on the soup mixture. Put in the oven, uncovered, and cook for 1 to 2 hours at 350°, until done.
Place both roasts in roaster; cook in a 325° oven for 3 to 4 hours, or until meat falls apart. Make gravy out of drippings. Add your favorite barbecue sauce. Add the beef and pork to it. Serve on buns.
Cook rice in chicken broth. When done, put chicken, rice, string beans and cut up water chestnuts in large skillet and simmer for one hour (adding more broth, if necessary).
Cook cauliflower according to package directions. In medium saucepan, saute onion and celery in 2 tablespoons margarine until tender. Add cauliflower, peas, dill weed and salt; heat through.
Cook sugar, cornstarch, salt and milk until thick, then add the beaten egg yolks. Remove from heat; add butter and vanilla.
Put ingredients in a large bowl; mix together with hands. Spread in to an 8 x 8-inch square pan. Pat down, cut in squares and refrigerate.
Prepare whipped topping mix with 1 cup milk as directed on package, using large mixer bowl. Add remaining milk and the pudding mix. Blend, then beat at high speed 2 minutes, scraping bowl occasionally. Fold in coconut. Spoon into crust. Chill until serving time.
Place chicken in a medium size bowl and pour the large bottle of dressing over the chicken. Marinate overnight or at least 2 hours before cooking.
Place chicken breasts between sheets of plastic wrap. Pound slightly with mallet, sprinkle with salt and pepper. Heat 1 tablespoon oil and butter in large skillet. Cook chicken over high heat for 2 minutes on each side. Do not overcook! Transfer to warm serving platter. Add green onions and lemon juice, parsley and mustard to skillet and cook 15 seconds, stirring constantly. Stir in broth. Stir until smooth. Add remaining butter and oil. Pour sauce over chicken. Serve immediately.
Beat eggs until light. Add sugar gradually, beating until thick and lemon colored. Stir in cardamom. Sift flour and salt together. Blend into egg mixture alternately with cream. Place 1 tablespoon batter a little off center on krumkaka iron. Close lid and cook a few minutes, turning the pan once to brown both sides. Remove from iron with spatula and roll immediately into cone shape. Makes 4 dozen.
Mix all ingredients, except corn flakes and butter. Put in a baking dish and top with mixture of corn flakes and butter. Bake at 375° for 30 minutes. Serves 6 to 8 people.
Mix orange jello with Cool Whip. Add cheese, oranges, pineapple and coconut. Refrigerate.
Drain salmon. In mixing bowl, combine salmon, egg and onion; stir in flour and corn meal. Salt and pepper to taste. Form in small patties. Fry in hot shortening until golden brown, about 5 minutes. Makes 4 to 6 servings.
Heat oven to 350°. Beat egg whites until foamy. Add sugar; beat well. Add chocolate chips, nuts and vanilla.
Melt butter in saucepan over medium heat. Add brown sugar; stir until smooth. Remove from heat and cool. Add sour cream and vanilla. Serve at room temperature as a dip with fresh fruits. Yields 2 1/2 cups.
In a bowl, mix well cream cheese, milk, softened butter, and marinade (from jar of artichoke hearts). Place both sets of artichoke hearts in bottom of oven baking dish or casserole. Spread chopped cooked broccoli or cooked spinach over artichokes. Sprinkle grated Parmesan cheese over top. Bake at 375° for 30 minutes. I also season with pepper, paprika and 1 teaspoon of tarragon. This originally came from Alaska. It's easy to do! Enjoy! Serves 6 to 8.
Fill a 5-gallon bucket full of red ripe tomatoes. In two 8-quart pans quarter the tomatoes. Cook until mushy; then strain through colander. Put in large pan. Add a sprinkle of oregano, garlic, pepper and 1/2 sprinkle of basil. Add sugar, salt and bay leaf. Heat to nearly boiling. Place in quart mason jars and pressure cook for 10 minutes at 5 pounds PSI.
Dissolve yeast in water. Add buttermilk, sugar and shortening. Sift dry ingredients and add to mixture. Beat until smooth. Let stand 10 minutes. Roll out dough; cut or shape as desired. Place on greased pan. Let rise in warm place for 30 minutes. Bake at 400° for 15 to 20 minutes. Makes approximately 2 dozen rolls.
Mix all ingredients except egg whites. Beat egg white and fold into batter mixture. Bake at 325° for 1 1/2 hours. Do not open oven.
Heat oil in skillet (1/8 inch) over medium heat until hot. Place tortillas, one at a time, in hot oil, bending one side up about 1 inch with tongs until set. Repeat with other side to form a shallow boat. Mix beans, chili powder, garlic powder and oregano. Spread about 1/4 cup on each tortilla; top with cheese. Place on ungreased cookie sheet. Heat oven to broil; place cookie sheet under for 2 to 3 minutes until cheese has melted. Serve with tomato and avocado wedges and salsa.
Mix all ingredients together. Pour over chicken that has been fried brown. Put in oven and slowly bake in a 275° oven for 1 hour.
In a 2-quart casserole (glass, 8 1/4 x 3/4-inch round), layer the bread,	ham and cheese. Layer the remaining bread, ham, cheese. In a small bowl stir together flour and mustard. Gradually stir in milk, keep smooth. In medium bowl, beat eggs slightly; add	milk and Tabasco, blend. Pour over ingredients in casserole. Bake at 350° until browned and knife inserted comes out clean, about 45 minutes.	Remove from oven and let stand 5 minutes before serving. Makes 6 servings.
*You can use regular flour plus 2 tsp. of baking powder and 1 tsp. salt.
Brown meats and onion. Add chillo mix and all ingredients, except jalapenos. Simmer. Add jalapenos before serving.
Stir first 2 ingredients and let stand 5 minutes. Add next 5 ingredients and beat until smooth. Place in covered dish and let stand outside of refrigerator overnight. Next morning, add 2 eggs and a pinch of soda. Beat well with spoon or beater. Batter will look thin. Makes 6 waffles. These freeze well.
Combine pumpkin, fructose, evaporated milk and eggs in large bowl. Beat to blend. Blend cornstarch in cold water and beat into pumpkin mixture. Beat in cinnamon, nutmeg, salt and ginger. Pour into pie shell and bake at 400° for 45 to 50 minutes, or until inserted knife comes out clean.
Mix all ingredients and spread into greased casserole dish. Cover with corn flakes and butter mixture. Bake at 350° until light brown.
In a bowl, combine the flour, sugar and pudding mixes. Combine the water, eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Combine the brown sugar, pecans and cinnamon and sprinkle over batter. Bake at 350° for 15 to 20 minutes.
Boil chicken until done. Cool and take meat from bones; put in small pieces. Put in casserole dish. Mix cream of chicken soup and milk together. Pour over chicken breast pieces. Fix 1 box Stove Top dressing as directed on box. Spoon over chicken and soup mixture. Bake until heated thoroughly. Makes 4 to 6 servings.
Combine sugar, cornstarch, salt and water and cook until clear. Then add jello and stir until dissolved. Cool and add strawberries. Pour into cold cooked pie shell. Keep in refrigerator until ready to serve.
Remove 1 cup starter batter to hold over in refrigerator. To remaining batter, add egg, shortening and milk. Beat well. Combine salt, soda and sugar. Blend into batter. Allow to sit a few minutes, then fry on hot griddle. If necessary, add a bit more flour to make the right consistency.
Blend eggs, sugar, nutmeg, salt and vanilla. Pour into the hot milk, Blend together with mixer. Beat real good, then refrigerate.
Sift cinnamon, nutmeg, soda and salt into batter. (I sift with flour.) Add pecans. Beat.
Whip cream, add sugar. Mix with cottage cheese. Add marshmallows, cherries and pineapple. Chill. Serve as a salad or dessert.
Crumble 2 sleeves of crackers in bottom of large casserole dish with 3/4 stick of butter or margarine, melted.
Melt margarine, chocolate chips and peanut butter together. Stir in honey graham cereal. Pour powdered sugar in a plastic bag or bowl, add mixed ingredients and shake well until all coated. Pour out on foil or wax paper to cool.
Bake potatoes. Scoop out pulp, leaving shells intact. Saute onions and bell pepper, oil and shredded ham. Combine potatoes, butter, salt, pepper and sour cream; mix well. Blend in bacon, ham and 1 cup cheese. Spoon into potato shells. Top with grated cheese. Bake at 350° for 20 to 30 minutes until cheese is bubbly.
Cream butter, margarine and cream cheese with sugar. Add eggs one at a time. Mix well. Add flavorings. Mix again. Pour into a greased cake pan and bake at 250° for 1 hr. and 45 minutes.
Measure flour, put 6 cups in pan to mix with remaining ingredients. Mix the other 6 cups of flour 1/2 cup at a time until all flour is mixed in. The dough will be soft. Do not use any more flour than what is called for. Grease sides and bottom of pan and knead the dough for about 5 minutes. Let rise to double it's size. Mix down and let rise again. Make into buns, let rise to double their size and bake 15 to 20 minutes at 350 degrees.
Saute onion in oleo and combine with eggs. Add soup, squash, bread crumbs, salt and pepper; mix well. Pour into a greased casserole dish. Bake at 350° for 20 to 25 minutes.
In large saucepan, combine all ingredients. Heat to boiling; reduce heat and simmer, covered, for 20 minutes. Remove spices; serve warm.
Cream margarine or butter and sugar; add egg yolk, flour and vanilla. Mix well. Roll pieces of dough into small balls, about the size of a marble. Press down with prongs of a fork which has been dipped into flour. Brush top with unbeaten egg white. May top with bit of candied cherry or walnut. Bake in a moderate 350° oven for 20 minutes or until firm.
Heat oven to 400°. Combine eggs, sugar, flour, syrup, butter and vanilla; blend well. Pour into unbaked pie shell. Arrange walnuts on top. Bake in lower third of oven at 400° for 15 minutes. Reduce oven temperature to 350°; bake an additional 35 to 45 minutes or until center appears set. Cool completely. Yields 8 servings.
With a brush, scrub cucumbers under cold running water; drain. Do not peel, but trim ends. Slice thin. There should be 8 cups. Peel onion, quarter and slice thin. There should be 1 cup. Quarter green pepper, remove seeds and membrane; rinse. Slice thin crosswise. There should be 1 cup.
Mix beaten egg yolks, sugar, flour, milk and butter or margarine in top of double boiler. Cook until thick. Add vanilla and coconut. Cool. Pour into baked pie shells. Cover with meringue made from stiffly beaten egg whites and 10 tablespoons sugar. Brown at 350°.
In a large mixing bowl, combine Eagle Brand milk, peppermint extract and food coloring. Fold in whipped cream. Turn into crust. Cover. Freeze 6 hours or until firm. Garnish as desired. Freeze leftovers.
In a large pan, lightly brown beef and onion in oil. Add tomatoes, tomato paste, water, parsley, salt, sugar and spices. Simmer, uncovered, stirring occasionally until sauce is thick and not watery. Cook lasagne noodles and drain.
When the fish is cleaned, wash, wipe and split it. Sprinkle with salt and pepper. Lay it upon a buttered gridiron, inside down. When the lower side is done, turn the fish. One of medium size will take 20 minutes. Serve hot, lay a good piece of butter on the fish.
Cream the margarine and sugar well; add the eggs and beat. Sift flour, soda, nutmeg and cinnamon. Add nuts and apples; mix lightly. Press into approximately 7 x 11 x 1 1/2-inch pan rubbed with margarine. Bake at 350° for 60 minutes. Cool in pan.
Cook or thaw frozen spinach. Rinse, drain and squeeze out excess liquid. Combine all the ingredients in a medium size bowl. Mix thoroughly. Chill for 3 hours. Makes 2 1/2 cups.
Blend Cool Whip, cream cheese and powdered sugar well. Spread into pie crust. Arrange peaches on top and cover with glaze. Chill before serving.
Mix together and bake at 325° for 45 minutes. Serves 8 or 10.
Cream sugar, flour and eggs together. Add milk, butter, vanilla and coconut (melt butter). Mix well. Pour into pie shells. Bake at 375° until set and brown (approximately 40 to 45 minutes) on center shelf in oven. Yields 2 pies.
Mix all ingredients together and let marinate for a couple of days before serving. Crackers will stay crisp for days if they are stored in airtight container. Yield: 4 cups.
Peel apples; slice and put in deep dish pie plate. Put biscuit mixture on top. Bake at 350° for 30 to 45 minutes or until apples are done. Invert dough onto plate; remove apples and mix apples with white sugar, brown sugar and nutmeg. Put apple mixture back on top of biscuit top. This is a very old recipe.
Bring orange juice, orange rind and sugar to a boil in a heavy saucepan. Stir in pecans and continue to cook. Stir until all syrup is absorbed. Remove from heat. Spread out on wax paper to cool. Store in airtight container.
Add garlic salt and pepper to hamburger meat and brown. Rinse and drain meat in a colander to reduce fat content. Add tomato sauce and stewed tomatoes. Simmer for 15 to 20 minutes. In a bowl, blend cream cheese and sour cream. Set aside.
Prepare hot roll mix as directed and place in greased bowl to rise. Meanwhile, make Italian sauce; saute the onion in 1 tablespoon oil until golden. Add the tomato sauce, tomato paste, salt, oregano, garlic salt and pepper. Heat sauce. Spread dough on large pizza pan (15 x 10-inch or equivalent circle). Lay the Mozzarella cheese on dough and cover with sauce. Bake at 425° for 13 to 18 minutes. Serves 8.
Beat the cheese until smooth. Gradually add sugar. Blend in sour cream and vanilla. Fold in Cool Whip, mixing well. Spoon into crust. Chill at least 4 hours. May be garnished with your favorite pie filling.
Chop wieners into 1/2-inch thick pieces. Cut cheese into 1-inch squares. Mix other ingredients into bowl. Spoon into hot dog buns. Wrap each bun in foil. Bake at 350° for about 30 minutes or until cheese is melted.
In a large boiler, bring to boil the first 9 ingredients, stirring enough to prevent boiling over. Reduce heat and simmer 12-15 minutes with lid on. Rinse mop in hot water. Use mop to dab and baste meat while it cooks on the grill. Dab and baste every few minutes until meat is done to your liking. Just before removing from grill, add you favorite barbecue sauce to meat. This is a good baste and dab sauce for chicken halves, pork ribs, Boston butt, country cut backbone or steak. This is a little salty, but the salt draws the grease out of the meat. Also good as a marinade. Pour any leftover into a jar and refrigerate.
Cream butter, Worcestershire sauce, celery seed and mustard together. Finely chop the ham and add it and the shredded cheese to mixture. Mix well with spoon and generously spoon mixture on hamburger buns. Sandwiches may be heated individually by wrapping sandwich in paper towel and microwave it for 30 seconds. To fix several sandwiches at once, you may also wrap them in foil and bake them in oven on 275° for 30 minutes. Refrigerate unused mixture.
In large pot, combine oil, onions and garlic and cook until onions are tender. Add all remaining ingredients except salt. Boil, then lower heat and cook 90 minutes. Remove meat and bone. Skim fat. Cut up meat and return to soup. Discard bay leaves. Stir well before serving.
Cook first 4 ingredients until boiling. Cook until firm ball stage (a drop of mixture dropped in cold water will form a firm ball). Stir constantly. After ball stage, add last 2 ingredients and mix thoroughly. Grease an 8 x 11-inch pan and pour in. Spread evenly. Let set until firm.
Beat the first 7 ingredients at high speed for 2 minutes. Add the nuts to the mixture. Bake in greased and floured 10-inch tube pan or oblong pan at 375° for 45 to 50 minutes. Frost cake if desired when cooled with favorite frosting or store bought frosting.
Cream butter and sugar. Add eggs one at a time. Add flour mixture, 3 or 4 tablespoons at a time, alternating with milk, ending with flour. Grease pan lined with waxed or brown paper. Bake at 325° for 1 hour and 20 minutes.
Combine the package of beef Rice-A-Roni with the ground beef and the beaten egg. Shape into small balls (approximately 20); brown on all sides. Combine contents of beef seasoning packet with the hot water; pour over meat. Cover and simmer for 30 minutes. Thicken gravy, if desired.
Make 1 tablespoon of roux. After brown, add onions and shrimp. Smother down and add all other ingredients. Cook for 1 hour and serve.
Combine sugar, oleo, milk and cocoa in 3 quart pan and bring to a boil. Boil for 1 minute. Remove from heat and add oatmeal, peanut butter and vanilla. Stir until mixed well. Drop by spoon onto wax paper to cool. Makes about 3 dozen small cookies.
Mix first three ingredients. Add enough skim milk to make the consistency of cake batter. Spray non stick skillet with Pam and heat. Pour about 3/4 cup batter in skillet and brown on both sides. Serve with your favorite toppings. I use peanut butter and syrup.
Mix mayonnaise, mustard and horseradish together; brush it on chicken on all sides. Place bread crumbs in large plastic bag. Add chicken, one piece at a time; shake well to coat. Place on broiler rack in broiler pan; bake at 425° for 40 to 45 minutes or until golden brown.
Blend oleo, peanut butter and both sugars. Add egg and stir in dry ingredients. Shape dough into 1-inch balls and place in ungreased tasse pans. Bake at 375° for 8 to 10 minutes or until light brown. Unwrap peanut butter cups. Remove cups from oven and place a Reese's cup in each warm ball. Let set a few minutes. Remove from pan. Makes 5 dozen.
Brown meat; remove from pan and saute pepper and onion in drippings. Pour meat, onion, pepper, soup and milk in 2-quart baking dish; place biscuits on top, covering mixture completely with biscuits. Dot with butter. Bake at 350° until biscuits are golden brown.
Cook the chicken until it falls apart easily. Drain any water or excess liquids from chicken. Add the salsa to the chicken and simmer about 3 to 5 minutes.
Melt butter in baking pan (9 x 13-inch) and spread. Layer bottom of pan with graham cracker crumbs. Layer with chocolate chips (save some for topping). Layer with coconut and pecans. Sprinkle top with chocolate chips. Drizzle Eagle Brand milk on top. Bake at 350° for 30 minutes. It will loosen around edges. Remove from oven. Let cool; cut into squares.
Combine crumbs, butter, peanut butter and sugar. Work together until smooth. Press firmly into 9-inch square buttered pan. Melt chocolate and spread on top. Refrigerate until firm and cut into squares.
Melt chocolate and butter together over low heat. Beat 3 eggs. Add the flour, sugar, vanilla and salt to the eggs. Gradually add the melted chocolate and butter mixture. After the mixture is well beaten, pour into the pie shell and bake at 325° for 35 to 40 minutes.