HumbleIntelligence/food-ner-1-Million huggingface dataset:
This recipe is for a bread machine. Follow the instructions given by your machine. This recipe is for a 1 1/2 pound loaf, for a 1 pound loaf reduce by 1/3.
Beat eggs and sugar for 1 minute. Beat in rest of ingredients, except butter. Pour over slices of bread. Cover and refrigerate overnight. Cook in butter until lightly browned.
Boil the potatoes and 4 eggs until done. Mash the boiled potatoes and add salt and pepper to taste. Add cilantro. Mix well.
Fold in above ingredients and layer in dish vanilla wafers, bananas and pudding mixture. Top with remaining Cool Whip.
Combine flour and sugar. In saucepan, bring cocoa, water, butter and shortening to a boil. Pour over flour mixture. Add beaten eggs. Add soda to buttermilk. Add buttermilk to cake batter. Add vanilla. Pour into a greased and floured 9 x 11-inch pan. Bake at 400° for 20 minutes. While cake is cooking, prepare Boyfriend Chocolate Icing.
Layer in a covered dish as listed. Add a little salt and pepper to taste. Cover and bake for 1 hour at 350°. Take off lid, brown for 15 minutes.
Mix flour, sugar and salt in a bowl. In a sauce pan, bring margarine, Crisco, salt and water to a boil. Add dry ingredients. Then add eggs, buttermilk, soda and vanilla. Bake in greased and floured 9x13 pan. (I use two pans for thinner cake.) Pour frosting on hot cake.
Beat eggs. Add whole milk and sugar. Mix well. Sprinkle powdered milk and flavoring over mixture. Beat or blend until smooth. Chill thoroughly before serving. Makes 6 to 8 servings.
Soften Crisco and margarine. Don't melt! Heat milk and flour to make a paste. Add softened Crisco and sugar. Add to cool paste. Beat until fluffy.
Dice pepper and onion. Saute in butter in skillet. Add chicken, salt, pepper and almonds. Cover and simmer until tender.
In medium saucepan with lid, saute onions and garlic in olive oil. Remove/discard onions and garlic. Add, in layers, remaining ingredients to saucepan. Sprinkle with olive oil. Cover and simmer over very low heat, 35 to 45 minutes. Uncover and heat 10 minutes. Serve over pasta, rice or couscous.
Combine first 4 ingredients and mix well. Shape into 6 patties. Brown well in hot fat, about 4 minutes on each side. Yields 6.
Cook carrots and cauliflower in small amount of water. Add beans and green onion. Cook 1 minute longer. Add mixture of water, Vegit seasoning, cornstarch or arrowroot powder and garlic. Cook and stir until thickened. Vegetables should be crisp. Serve over brown rice and top with slivered almonds.
First mix oatmeal, boiling water and salt. Let stand for 20 minutes. Cream oleo, brown sugar and white sugar. Add eggs and vanilla. Add all this to the oatmeal mixture. Sift flour, soda and cinnamon and add to mixture. Bake for 30 minutes at 350°.
Mix all together in stock pot. Cook over medium-low heat until vegetables are about done. Add shrimp or clams or any desired seafood. Cook until seafood and vegetables are done. Serve over rice.
Add salt and vanilla to egg whites. Beat until foamy. Add sugar in slow stream; continue beating until egg whites form shiny peaks. Combine remaining ingredients; fold into mixture. Spread in well-greased and floured 9-inch pie pan, making the rim slightly higher than center. Bake at 350° about 30 minutes.
Prepare jello following package directions using 2 cups boiling water and 1 cup cold. Prepare pudding following package directions. In mixing bowl combine slightly set jello and slightly cooled pudding. Beat mixture about 2 minutes. Mix in fruit of choice. Chill in refrigerator until set or overnight. Serves 10 to 12.
Combine mayonnaise, pickle, onion, parsley and pimento into a bowl; mix well. Chill until serving time.
Combine all ingredients; pour into a long baking dish. Bake at 350° for 1 hour.
Mix ingredients together and place in well-greased mold. Serve with crackers or French bread (baguette).
In heavy saucepan, stir together sugar and cocoa; stir in milk. Add butter and corn syrup; bring to a boil, stirring occasionally. Boil vigorously for 3 minutes. Stir in peanut butter until smooth. Stir in rolled oats until well combined. Return mixture to boiling. Remove from heat; beat until slightly thickened.
Crush cookies and put 1/2 crumbs in 9 x 13 - inch pan. Mix cream cheese and butter until smooth. Mix in powdered sugar. Fold in Cool Whip. In a separate bowl, mix pudding, milk, and vanilla. Fold 2 mixtures together and pour into pan on crumbs. Spread remaining crumbs over top. Can be served, frozen or chilled. Very good!
Preheat oven to 375°. Cream butter flavored Crisco, sugar, brown sugar, egg and vanilla in large bowl. Combine flour, salt and soda and blend into creamed mixture. Stir in chocolate bits and drop level tablespoon onto ungreased baking sheet. Bake for 8 minutes. Cool on baking sheet for 1 minute and place on wire rack to finish cooling.
Place sausage links into large saucepan. Add 1/2-inch water. Bring to boil. Reduce heat; cover and simmer 20 minutes. Drain. Cut into slices. Return to saucepan. Add tomatoes, chicken broth, tomato sauce, basil and oregano. Bring to boil. Reduce heat; cover and simmer 20 minutes. Add pasta and vegetables. Cover. Bring to boil. Reduce heat. Simmer for 10 minutes. Sprinkle with Parmesan cheese.
Simmer over medium-low heat for 30 minutes to 1 hour. Cook and drain 9 lasagna noodles. In a 13 x 9-inch pan, layer sauce, noodles, grated Mozzarella cheese, sauce, noodles, cheese, sauce, noodles, cheese, finishing with the cheese and maybe a little Parmesan cheese sprinkled on top. Cover with foil and bake in a 350° oven for 30 minutes.
Cook and drain ground chuck. In a large saucepan, combine all ingredients. Heat and serve.
Do not peel squash. Slice thin. Put all ingredients in a casserole and mix thoroughly. Bake at 350° for 30 minutes. Put bread crumbs on top.
Cut in shortening with flour, salt and sugar. Beat egg, vinegar and water all together and add to mixture. Roll out as usual for pies.
Mix first 4 ingredients and pour into a greased 9 x 13-inch pan. Mixture will be rather stiff; then mix next 4 ingredients and pour on top of first layer. Bake at 350° for 30 to 35 minutes.
Mix as if you were making biscuit dough; knead on a floured surface and roll out real thin with a rolling pin. Cut into 1 inch squares. Drop into thickened, boiling hot chicken broth and boil until dumplings are done.
Mix the first 4 ingredients; bring to a boil. Boil for 1 minute; remove from heat. Add the next 3 ingredients; stir until well coated. Spoon onto wax paper, foil, etc. Keep in fridge until firm, about 1 hour. Ready to serve.
In a large pan, bring pineapple and syrup to a boil. Stir in gelatin. Cool to room temperature. Stir in buttermilk; fold in whipped topping and nuts. Pour into an 8-cup mold. Chill 4 hours or overnight.
Preheat oven to 425°. Place apples in large bowl. Coat apples with flour. In small saucepan combine apple juice, cornstarch, cinnamon and nutmeg. Stir until smooth. Cook until thickened. Pour mixture over apples, mixing gently. Line pie pan with bottom half of crust. Add apple mixture to pie pan. Place top crust on top and crimp edges. Cut several slits in crust. Bake for 10 minutes at 425°. Reduce heat to 375° and bake 35 to 40 minutes.
Sift dry ingredients. Add liquid. Beat 1 minute. Bake in tube pan for 1 hour at 350°.
In a bowl, combine sugar, cornstarch and salt; gradually add vinegar, then soy sauce, pineapple with syrup, green pepper and onion; set aside. In a large skillet, melt shortening. Add chicken pieces and brown on both sides. Cover and simmer 30 to 40 minutes or until tender. Remove chicken from skillet; add pineapple-green pepper mixture. Cook over medium heat, stirring constantly, until thickened. Return chicken to skillet. Cover and simmer 5 to 10 minutes. Place rice on serving platter; top with chicken and sauce. Makes 4 to 5 servings.
Wash squash and cut off ends. Do not peel squash. Slice squash lengthwise but do not cut through. Cut spring onion and insert into squash. Add butter, salt and pepper. Wrap in aluminum foil tightly so butter will not leak out. Put on grill and cook until soft, turning often. Can be baked in oven. Great with barbecue chicken.
Combine sweet potatoes, sugar, 2 tablespoons plus 2 teaspoons melted butter, salt, milk and eggs in bowl; mix well. Spoon into 2-quart casserole. Mix brown sugar, pecans, flour and remaining butter in bowl. Sprinkle over potatoes. Bake at 350° for 30 minutes. May add 1 teaspoon vanilla extract to sweet potatoes, if desired. Yield: 8 servings.
Let set overnight in refrigerator. Form into patties. Grill or pan fry until done.
Butter 9 x 13-inch glass pan. Mix 5 top ingredients; put in blender. Pour over bread cubes. Shred Cheddar cheese over eggs. Sprinkle bacon crumbs over cheese. Bake at 325° for 1/2 hour to 45 minutes. Cut like cake.
Gently heat half and half in saucepan until simmering. Remove from heat. Add chocolate and vanilla. Let stand 1 minute. Whisk until smooth. Makes 8 servings.
Heat oven to 325°. Grease and flour three 9-inch cake pans. Sift flour, sugar, salt and cocoa together. Add buttermilk, oil, eggs and vanilla to dry ingredients. Mix together with mixer until well blended. Blend in red food coloring. Finally, mix vinegar and soda together and blend into other mixture. Mix at medium speed only until well blended. Pour into pans and bake 30 to 35 minutes. Cool. Frost with Cream Cheese Frosting.
Microwave cheese spread and salsa in 1 1/2-quart bowl on High 5 minutes or until cheese is melted. Stir after 3 minutes. Serve hot with chips or cauliflower spears.
Sift together dry ingredients. Beat eggs. Add sugar, vanilla and oil. Mix well. Stir in grated zucchini. Add dry ingredients and blend. Stir in nuts. Bake in two greased loaf pans, 9 1/2 x 5 1/2-inch, at 350° for 1 hour.
Mix chicken and cheese. Place this mixture on crescent dinner rolls and roll up. Arrange in casserole.
Combine egg yolks, mashed yams, firmly packed brown sugar, salt, melted butter, cinnamon and nutmeg. Blend well. Add milk. Blend in egg whites (beaten until they peak). Pour into 9-inch pie shell. Bake at 400° for about 45 minutes. Serve warm or cool.
Combine fruits and sprinkle with nutmeg. Fold and blend gently. Decorate with red maraschino cherries. Chill overnight.
Prepare yellow cake mix as usual. Let cool. Mix in bowl strawberry gel and strawberries cut in halves. Spread on top of cake. Spread the whipped topping around cake. Ready to serve.
Melt marshmallows and lime jello in 7 cups boiling water. Stir until completely dissolved. Set aside to congeal.
Mix ground beef, cracker crumbs and egg together. Form meatballs around cheese cubes. Chill for 1 hour or so. Brown in oil and serve hot.
Make the Pastry Dough. Sprinkle flour onto a countertop. Place the dough on top. Sprinkle enough flour on top of the dough to keep it from sticking to your rolling pin. Roll the dough flat until it's about 1/4 inch thick. Work the corners with the rolling pin and try to get a rectangular shape rather than a circle.
Wash potatoes thoroughly. Slice potatoes approximately 1/8 inch. In plastic bag, put onion soup mix, potatoes and oil. Shake bag to coat potatoes. Layer evenly in baking dish all potatoes. Cover with aluminum foil. Bake for 35 to 45 minutes at 350°. Fast and easy.
Combine shortening, salt, vanilla and one cup sugar. Add remaining milk and sugar alternately. Mix until smooth and creamy. Add more sugar to thicken or more milk to thin.
Toss spinach, eggs, bacon and bean sprouts together. Garnish with croutons. Serve with salad dressing.
Steam rice and add oil, parsley and onion and let stand 1/2 hour. Add cheese, salt and beaten egg yolk. Mix together and fold in beaten egg whites carefully. Bake in a 9 x 13-inch glass dish for 1 hour at 325°. Place baking dish in a pan of water to bake. Serve with creamed chicken, turkey, tuna, crab or shrimp. Serves 8.
Cook and stir hamburger, sausage, onion, garlic salt, parsley, oregano and sugar. Cook 8 to 10 lasagna noodles. Layer in greased 9 x 13-inch pan hamburger mixture, cottage cheese, Mozzarella, noodles, Parmesan. Repeat. Sprinkle leftover Mozzarella on top. Bake at 350° until bubbly and cheese melts (about 30 minutes). Can be made ahead and refrigerated. Serves 10.
Chop vegetables. Mix all ingredients in kettle. Bring to a boil. Reduce heat for 45 minutes or until vegetables are crisp and tender. Place in hot, sterilized jars; seal. Process in boiling water bath for 10 minutes.
Mix cake mix and jello; add Wesson oil, milk and eggs. Blend well. Add remaining ingredients and pour into 3 cake pans. Bake at 350°.
Cook onions in butter until tender; add garlic. Continue to stir until garlic is tender, then add olive oil. Add clams (and juice) along with all other ingredients except for white wine and parsley. Continue to stir; add parsley and white wine. Simmer on a low heat for 20 to 30 minutes.
Wash sweet potatoes; boil until tender. Mash as you would Irish potatoes. Add butter, salt and vanilla. If too dry, add enough milk to make like mashed potatoes. Pile half into a buttered casserole. Sprinkle with half of brown sugar and press enough marshmallows to cover casserole on top of mixture. Pour remaining mixture; add rest of brown sugar, then again press enough marshmallows to cover casserole. Bake in moderate oven until marshmallows are brown.
Fry hamburger; salt and pepper to taste. Fry tortillas in hot oil about 15 seconds per side. Fill with chopped tomatoes, diced onions, shredded lettuce and cheese, beans and your favorite taco sauce. Makes 12.
Prepare Jell-O as directed but omit the cold water. Do not refrigerate. Let set at room temperature. Bake cake, using a 9 x 13-inch pan. Let cool. Poke holes in cake. Pour Jell-O over cake and refrigerate at least 2 hours. Frost with Cool Whip before serving.
Cook all ingredients until thick. Fill quart jar 1/2 full of sliced apples. Put some sauce in jar to cover apples. Fill jar with more apples, then more sauce. Fill to 1-inch top of jar. Makes 6 to 7 quarts.
Layer lettuce, carrots, onions, celery, green peas and cheese. Spread mayonnaise to cover top of dish. Sprinkle bacon on top. Refrigerate overnight.
Cook potatoes until tender; drain. Add remaining ingredients. Let boil 5 minutes. Pour over potatoes. Bake 25 minutes at 350°.
Bring sugar and milk mixture to a full boil and cook to soft-ball stage (238° to 240° on candy thermometer). Remove from heat and add margarine and vanilla. Beat until thickened but still pourable. Pour over cake. (You can add a small amount of milk if it is too thick.)
Put peaches in blender; beat well. Add rest of ingredients. Pour into freezer can. Finish filling freezer can to make 1 gallon.
Place chili meat, onion, garlic and bacon drippings in a heavy or Dutch pan. Cook until light colored. Add oregano, cumin seed, chili powder, tomatoes, beans, hot sauce, dried mushrooms, salt and hot water. Bring to boil, lower heat and simmer for 1 hour. Skim off fat during cooking.
Melt bark chocolate and chips in microwave. Add peanuts. Drop by spoonfuls onto waxed paper. Makes about 70 to 75.
Sprinkle salt over cucumbers and onions. Soak 2 hours. Drain off. Mix vinegar, sugar and celery seed until completely dissolved. Pour over cucumbers and onions. Put in containers and freeze. Take out in time to thaw before serving; better served cold. Delicious. Tastes like bread and butter pickles.
Stir together all ingredients except ice cream and ginger ale. Let sit for 1 hour in refrigerator. When ready to serve, add ginger ale and stir. Then add ice cream in scoops so that they float on top.
Pour 3 tablespoons sugar over the blueberries. Let the sugar and blueberries come to a boil. Mix together flour, 3 tablespoons sugar and cinnamon and add to blueberries slowly. Cook until mixture thickens and pour into a baked pie shell. Top with Cool Whip.
Combine. Refrigerate until set. Roll into ball. Roll into pecans. Serve with crackers.
Cook milk and cornstarch until thick. Mix butter (or oleo), shortening and sugar. Beat for 10 minutes using electric mixer. Add cornstarch mixture after cooling. Add vanilla. Beat until smooth.
Mix first three ingredients well. Add eggs, vanilla, nuts and flour. Put in 9 x 13-inch pan. Bake at 350° for 25 minutes. Cover top with marshmallows. Bake 5 minutes more, cool.
Combine water and rolled oats; cool to room temperature. Set aside. Cream together butter, brown sugar, sugar and vanilla. Beat in eggs. Blend in oatmeal mixture. Combine flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture. Beat 1 minute on medium speed; pour batter into greased and floured 13 x 9 x 2-inch pan. Chop peanut butter cups and sprinkle on top of batter (do not stir). Bake at 350° for 40 to 45 minutes or until cake tests done.
In Dutch oven, cook ground beef and onion until meat is browned and onion is tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf. Serve over spaghetti.
Cook broccoli according to package directions, omitting salt and set aside. Combine milk and margarine in medium saucepan. Cook over medium heat, stirring constantly, until thoroughly heated (do not boil). Stir in potato flakes and onion. Place in container of an electric blender; add broccoli and process for 30 seconds. Scrape down sides; process an additional 30 seconds or until almost smooth.
Mix butter and sugar. Then beat egg. Beat well. Add rest of ingredients and stir well. Drop by small teaspoon on heavy duty aluminum foil on cookie sheet. Bake 7 minutes at 375°. Remove foil with cookies on it and place on cake racks to cool 3 to 4 minutes. Then peel off foil. Wipe the aluminum foil clean and place on cookie sheet for next batch of cookies. Makes about 250 cookies.
In a large bowl, combine first 8 ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken and coat with crumbs. Arrange in a shallow baking pan. Bake at 350° for 35 to 45 minutes, or until juices run clear. Makes 8 servings.
Mix all ingredients in 13 x 9-inch pan. Top with chicken. Cover with foil. Bake at 350° for 1 1/2 hours. Remove foil last 1/2 hour to brown chicken.
Saute onion, celery and green pepper in butter until tender. Stir in chili sauce. Combine 1/2 cup of this mixture with lean ground beef, bread crumbs and egg, beaten with salt. Form into loaf and place in 8 x 4 x 1 1/2-inch baking dish. Bake in 350° oven for 1 hour. Let stand 5 minutes before slicing. Serve remaining sauce cold or heated over sliced meat loaf. Makes 6 to 8 servings.
Put hamburger in large soup pot. Add onion and water to cover burger. Cook over medium heat for 45 minutes. Add potatoes and carrots. Cook until vegetables are done. Add remaining vegetables. Salt and pepper to taste. Add tomatoes and tomato sauce. Simmer over low heat for several hours.
Sprinkle half of the nuts on bottom of baking pan. Cut ice cream into 1-inch slices. Place on the nuts. Let stand until slightly softened. Spread evenly with half of each topping. Sprinkle other nuts on top and freeze until firm, about 6 hours. Serve with additional topping. Cut into squares.
Cream butter in large mixing bowl. Gradually add sugar, beating until light and fluffy. Add egg yolk and almond paste and extract. Beat until well blended. Stir in flour. Spread mixture in a 13 x 9 x 2-inch baking pan. Beat egg white until foamy. Brush over entire surface of dough and sprinkle with almonds. Bake at 350° for 35 minutes or until lightly browned. Cool thoroughly and cut into 2-inch squares. Store in airtight containers. Makes 2 dozen.
Cut an X on boxes of broccoli and cook in box on High for 10 minutes. Cut corner off box and drain well.
Soak gelatin in cold water. Dissolve in hot broth. Add mayonnaise, chicken and pimentos. Turn into mold and chill. Serve with biscuits.
Wash chicken. Mix flour and garlic pepper together. Melt oil in skillet until slightly hot (when bubbles form from water). Dip chicken in buttermilk, then roll in flour mixture. Let brown on both sides, then put brown chicken in baking dish and cover. Bake in oven for 20 minutes or until tender at 350°.
In a large skillet, brown meat lightly. Add onion, green peppers and oil. Cook until the onion is tender. Stir in rice, water chestnuts, mushrooms and soy sauce. Cook over low heat for 10 minutes, stirring frequently. Stir in beaten eggs. Cook 2-3 minutes longer.
Heat milk to scalding. Add shortening, sugar and salt. Cool to lukewarm. Add yeast and stir until dissolved. Add eggs and flour; mix to a smooth, soft dough. Knead lightly on floured surface. Place dough in a greased bowl. Cover and let rise in moderately warm place until double in size.
Fry beef. Drain and rinse off fat. Add taco seasoning. Set aside to cool. In very large bowl, dice or chop tomatoes, peppers, lettuce and onions. Stir together all ingredients except the Fritos. When ready to serve, crunch the Fritos slightly and stir into salad.
Preheat oven to 325°. Place unbaked pie crust in 9-inch glass pie dish according to instructions on box. Meanwhile in skillet, cook bacon until crisp, reserving 2 tablespoons drippings. Crumble bacon finely and set aside. Cook sliced onion in reserved drippings until tender; drain. In bowl thoroughly stir together eggs, cream, milk, flour, salt and nutmeg. Stir in onion, bacon and cheese; mix well. Pour into pie crust. If necessary, cover edge of crust with foil to prevent overbrowning. Bake in 325° oven for 45 to 50 minutes or until set in center. Let stand 10 minutes. Makes 6 servings.
Cook and drain spinach. Add the sour cream. Put in a casserole dish; let it set in refrigerator overnight.
Beat eggs, sugar and oil well. Add bananas, pineapple and nuts and stir. Add dry ingredients and mix well. Flour cake pan; pour batter into pan. Bake at 350° for 1 hour and 10 minutes. Cool about 30 minutes.
Sprinkle meat with salt and Accent. Mix other ingredients; pour over meat in pan. Cook at 300° to 350 for 3 to 4 hours, until meat is done and very tender. Add small amounts of water as necessary. Make gravy after removing meat.
Mix the first 5 ingredients thoroughly. Pour into a greased and floured 13 x 9-inch cake pan. Bake at 350° for 30 to 35 minutes.
Put pecans in bottom of bundt pan. Mix all other ingredients together and pour over pecans in bundt pan. Bake for 1 hour at 325 degrees.
Bake cake mix on edged cookie sheet at 350° for 15 to 20 minutes, until golden brown. Let cool before topping.
Melt drippings or butter. Blend in flour and add milk, stirring constantly. Cook mixture until thickened, boiling about 3 minutes. Add cooked ham, potatoes and onions. Pour mixture into a greased casserole dish. Sprinkle with buttered bread crumbs. Bake uncovered in a 350° oven for 30 to 40 minutes or until crumbs are lightly brown.
Combine flour, sugar and salt; mix well. Cut in shortening and blend until mixture resembles small particles. Break egg into measuring cup and add enough water to measure 1 cup. Using a fork, mix egg and water well. Pour slowly over dry ingredients and mix just long enough to form dough. Do not overmix. This makes a large amount of pie dough.
Line 9-inch pan with whole graham crackers, breaking if necessary. Prepare pudding and let stand 5 minutes, then blend in whipped topping. Spread half the pudding mixture over the crackers. Add another layer of crackers. Spread rest of pudding mixture, then spread pie filling over top. Chill 3 hours.
Set rhubarb and sugar in refrigerator overnight. Cook until transparent or cooked-up. Stir in strawberry jello. Put in jars and freeze.
Soak gelatine in water for 5 minutes. Heat pineapple to boiling; add gelatine. Stir until dissolved and then add sugar and lemon juice. Chill until it begins to thicken.
Mix all ingredients in bowl. Cover and refrigerate overnight. Remove once a day for 3 days. Knead well for 5 minutes. On 4th day divide into 6 or 7 rolls. Lay on broiler pan with drip pan under it. Bake 9 hours at 160°. Turn over rolls in 4 1/2 hours. At 9th hour, remove and wrap in paper towel to remove grease. Roll in handy wrap, freeze or refrigerate. Will keep in refrigerator 3 weeks.
Cut sausage into 24 pieces. Cut peppers and onion into 1-inch pieces. Arrange sausage and vegetables on 6 (12-inch) metal skewers.