HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and margarine; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and cocoa; mix well. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; invert onto serving plate. Spoon Creamy Chocolate Glaze over top of warm cake, allowing it to drizzle down sides. Sprinkle with chopped pecans.
Mix thawed strawberries and crushed pineapple in a 13 x 9-inch pan. Dump cake mix evenly over mixture of fruit. Put melted butter over cake mix. Add walnuts. Bake 40 to 50 minutes at 350°.
Spread 4 cups potatoes in bottom of a greased 12 x 7 1/2 x 2-inch dish. Combine remaining ingredients. Pour half the mixture over potatoes. Repeat layers. Cover; bake at 350° for 1 hour. Uncover and bake 30 to 45 minutes longer. Serves 6.
Slowly cook celery, onion and green pepper in bacon drippings until light brown (about 15 to 20 minutes). Add bay leaf, tomatoes, tomato paste and sugar. Mix well. Add salt, pepper, curry powder and a generous sprinkle of Louisiana Creole seasoned salt. Cook very slowly for 30 to 45 minutes. Add shrimp and heat thoroughly. Serve over rice.
Fry ground beef and drain. Add cream of mushroom soup. Wash green peppers well, cut in half and blanch in hot water for 5 minutes. Add meat mixture; top with tomato sauce. Bake at 300° for 30 minutes.
Bring to a boil cocoa, sugar, milk and butter. Let mixture boil one additional minute, stirring constantly. Add crunchy peanut butter; stir. After peanut butter melts, add oatmeal. Stir well. Quickly spoon out onto waxed paper and let cookies harden. Cook on medium heat. If heat is too high, cookies cook too fast and will not harden. Makes about 1 1/2 dozen cookies.
Mix eggs, peanut butter, oil and sugar. Add pineapple and dry ingredients. Add zucchini and raisins. Place in greased 13 x 9-inch pan and bake at 350° for 55 minutes.
Cream together butter or oleo and sugar. Beat eggs into this mixture, one at a time. Sift in a mixture of flour and mace and beat the batter until it is smooth. All beating may be done with the mixer, using slow speed when adding the flour mixture. Turn the batter into a buttered tube pan (I use Pam spray) and bake in a moderate oven for 1 hour. Cool in the pan for 10 to 15 minutes. Sprinkle with powdered sugar or pour desired flavor of icing over the cake.
Combine the flour, sugar, baking powder and salt. Cut in the margarine until the mixture resembles coarse crumbs. Combine the egg and milk and then add to the flour mixture all at once. Stir dough until it follows a fork around the bowl. Turn out on a lightly floured surface. Knead gently with the heel of your hand about 20 strokes. Roll dough out and cut 3/4 inch thick. Bake at 425° for 10 to 12 minutes.
Dissolve Jell-O in boiling water. Use Jell-O to give desired color for punch. Let cool. Add pineapple juice and lemonade. Add ice cubes. Sugar may be added, if desired. Add ginger ale when ready to serve. Yields 50 servings.
Wipe chicken dry. Make a paste of salad dressing mix, flour, salt, lemon juice and butter. Brush to coat chicken evenly. Stack pieces in bowl, cover and refrigerate several hours. About 1 1/2 hours before serving, heat 1/2-inch of oil in a skillet.
Do not dissolve gelatin. Add dry straight from package to the pineapple and cottage cheese, stirring to blend. Fold in Cool Whip. Chill. Mix 2 to 3 hours before serving.
Boil the potatoes whole with skins. When done, let cool and then place in refrigerator. Butter a 3-quart size casserole dish. Grate the cold potatoes (remove skins first) on small side of grater. Spread in the buttered casserole dish. In a saucepan, heat butter and half and half until hot. Pour over grated potatoes and add seasoning. Sprinkle with grated Cheddar cheese and then with the Parmesan cheese. Bake in a 350° oven for 1 hour. (If pimentos are used, add by sprinkling over grated potatoes prior to adding half and half.)
Heat oil in a skillet. Saute garlic in hot oil, but do not let it brown, or it will turn bitter. Add the juice from the two cans of clams and the white wine to the skillet. Simmer briskly for 3 to 4 minutes to reduce the liquid. Reduce the liquid. Reduce heat. Toss the clams in the liquid and heat through. Add salt and pepper and sprinkle with parsley, if you have it.
Combine both mixtures together and put in a 2-quart buttered pan. Mix 1/4 cup melted butter or margarine and 1 cup of cornflake crumbs; sprinkle them on top. Bake 35 minutes at 350°. Serves 8 people. Can be frozen.
Dice potatoes. Cook until just tender in the 2 cups of water. Do not drain. Add remaining ingredients. Heat through over medium heat, stirring often.
Mix all ingredients, using enough flour to make a dough stiff enough to roll out. Place on floured cloth; roll out and cut with doughnut cutter. Deep fry.
Spread beans over bottom of 10-inch glass pie plate; layer remaining ingredients in the order listed. Serve with tortilla chips.
Brown hamburger and onion in skillet. Add chile powder (amount to taste). Put 1 cup water in hamburger, stir to mix in small bowl. Put flour in bowl. Add water to make paste and add to hamburger until desired thickness. Put over bread or boiled potatoes.
Butter bottom and sides of spring-pan. Dust with graham crackers; spread remaining crumbs on bottom of pan. Mix cream cheese until smooth. Add egg whites. Add sugar and 1 teaspoon vanilla. After baking for 25 minutes at 350°, remove from oven and add topping (sour cream, 2 tablespoons sugar and vanilla). Put back in oven and bake at 475° for 5 minutes. Let stand in refrigerator for 3 days!
Thaw potatoes. Mix with salt and pepper. Mix with other ingredients. Bake at 375° for 45 minutes.
Put beans in baking dish. Saute onion and garlic in the oil. Add rest of ingredients and heat. Pour over beans in dish and stir to mix. Bake at 350° for about 45 minutes.
Put all vegetables in blender. Use a little tomato juice to start. Blend; mix well. Pour into pan and boil for 15 minutes. Fill hot, sterilized jars and seal. I always put jars in a boiling bath for 15 to 20 minutes. Make sure the lids have sealed.
Mix cheese and butter. Add rest of ingredients. Shape into 1-inch balls. Wrap in wax paper and chill. Slice and bake in a 375° oven on ungreased cookie sheet for 10 to 12 minutes until light brown.
Cut hot puppies or hot dogs into 1/2-inch pieces. Heat oil. Add hot puppies or hot dogs and stir until brown. Stir in tomato sauce, corn with liquid, chili powder, salt and onion. Heat to boiling; reduce and simmer 10 minutes. While sauce simmers, cook macaroni. Then mix together. Makes about 5 servings.
In a large stock pot, boil the potatoes (with skins on) until done. Drain. Peel potatoes and cut into 2 x 1-inch squares. Set aside.
Beat the sugar, eggs and lemon rind together for 15 minutes until light and fluffy. Add flour and walnuts. Mix. Drop by spoonful on a well-greased cookie sheet. Bake at 350° until done.
Lightly grease (or Pam) a cookie sheet. Cut sandwich meat into small pieces; cut pepperoni in half, cube cheeses and set aside. Prepare bread according to the directions on the box. After the bread has rested for five minutes, cut into two equal pieces. Roll out one piece of dough in a rectangle shape, try not to get it too thin. Spread lightly with melted butter or margarine. Sprinkle with garlic salt or garlic powder. Cover with half of the sandwich meat, half of the pepperoni, half of the Cheddar cheese and half of the Mozzarella cheese. Roll the bread like a jelly roll; be sure to tuck in all edges. Place on one end of the cookie sheet. Do the same to the other piece of the bread dough. Be sure that the loaves are at opposite ends of the pan; you don't want them touching as they will "leak" if they do. The bread should rise until doubled in size. After it has risen, bake at 350° for approximately 20 minutes or until it is golden brown.
Mix first 3 ingredients to meal consistency, then mix remaining ingredients. Add the liquid mixture to the flour mixture and blend. Roll out into circle and place in pie plate. Fill with your favorite pie filling. Makes 2 double 9-inch pies or 3 double 8-inch pies.
Melt butter over low heat. Beat eggs with sugar, vanilla and salt. Add to butter in skillet. Increase heat. Cook until thick or mixture pulls away from skillet. Add nuts, dates and cherries. Let cool about 15 minutes. Add Rice Krispies. Drop one spoonful on coconut and roll in ball. Put in icebox and let set at least 12 hours. Makes pretty Christmas cookie, but good anytime.
Place chocolate and butterscotch morsels in 1 1/2 to 2-quart casserole. Heat in Radarange oven on Cookmatic level 6 for 3 to 3 1/2 minutes or until melted. Stir until smooth. Stir in chow mein noodles and peanuts. Drop by teaspoons onto waxed paper. Let set until firm. Yields 3 1/2 to 4 dozen.
Preheat oven to 350°. Cream flour, butter and confectioners sugar together. Press evenly into bottom of ungreased 9 x 9 x 2-inch or 8 x 8 x 2-inch pan. Bake for 20 minutes. Beat remaining ingredients until light and fluffy. Pour onto hot crust. Bake for about 25 minutes. Cool. Cut into 2-inch squares. Yield: 16 squares.
Melt butter and Crisco; mix with sugar. Add other ingredients. Bake in cold oven turned on to 350° for 1 hour and 15 minutes.
Melt margarine, chocolate chips and peanut butter in microwave. Stir in Crispix, pretzels and nuts. Place in large Tupperware container; shake powdered sugar through mixture. Store in airtight container and refrigerate. Yum, yum, yum!
Into large saucepan, put lentils, water, onion and celery stalk. Bring to a boil and add oil. Let simmer for 1 hour. Add carrot, potato, salt, pepper and oregano. Cook 30 minutes.
Bake German chocolate cake according to directions in 9 x 13 pan at 350° for 20 minutes. While hot, sprinkle on pecans and the chocolate chips. Bake 20 minutes more at 350°. While baking, melt 1 bag of caramels, one stick oleo and 1/2 cup milk together in double boiler or microwave. Pour this over the top of the cake when it comes from the oven.
Grind pears through food chopper. Add sugar and boil 50 minutes. Add pineapple and boil 25 minutes longer. Put in sterilized jars and seal.
Cook onion and green pepper in margarine 5 to 10 minutes, until clear. Add flour and stir. Add heated milk and pimento. Stir until thick. Add potato. Pour into greased baking dish. Top with cheese. Melt 2 tablespoons butter. Stir in 1 1/2 cups soft bread crumbs. Sprinkle over cheese. Leave room for the dish to bubble. Bake 30 minutes at 350°.
Cook potato until done. Mash well. Add sugar slowly until mixture is stiff enough to roll on dough board. Roll on sugar to keep from sticking. Roll 1/4-inch thick. Spread top with peanut butter. Roll up. Chill in waxed paper. Cut into squares.
Heat oven to 350°. Wash mushrooms thoroughly. In blender, combine mushrooms stems with remaining ingredients. Process until finely chopped. Fill mushroom caps with mixture. Place on a cookie sheet. Cook 8 to 10 minutes. Makes about 20 appetizers.
Melt the oleo. Mix the flour and nuts. Press in Pyrex dish. Bake at 375° until brown, about 10 minutes. Let cool.
Combine sugar and water in saucepan. Bring to a boil and cook 5 minutes. Reduce heat and add apricots. Gently simmer 2 minutes. Remove apricots with a slotted spoon and let cool on waxed paper. Combine 1/3 of the chocolate, shortening and brandy with 2 tablespoons of water in a small saucepan. Heat to melt chocolate, stirring smooth. Add remaining chocolate and stir until melted. Dip apricots halfway into chocolate and place on waxed paper to cool. Store, covered, in the refrigerator.
Beat eggs and add sugar and salt. Melt chocolate and butter together. Cool. Add to egg mixture along with flour and pecans. Bake at 325° in greased 8 x 8-inch pan for 20 minutes.
Saute onion and celery in 1 tablespoon butter. Add in order the water and bouillon cubes; bring to a boil. Add broccoli, noodles and cheese. Stir until cheese is melted. Add milk and seasonings. Heat through.
Combine chicken, celery and raisins in large bowl. Blend together the mayonnaise, lemon juice, 1/4 teaspoon salt, curry powder and dash of pepper. Toss lightly with chicken mixture. Chill. Just before serving, add cashew nuts and toss. Makes 4 servings.
Beat together eggs, sugar and oil, then in a separate bowl sift together flour, salt, soda and cinnamon. Add to egg mixture. Fold in apples and nuts. Use mixer at low speed and mix for 1 minute. Pour into a greased and floured pan (15 1/2 x 10 1/2 x 1). Bake 40 to 45 minutes at 350°. Remove from oven and cover with powdered sugar.
Mix beef, onion, pepper and salt in pot. Cover and cook over low to medium heat for approximately 45 minutes. Add chili powder, tomatoes and beans. If necessary, add water. Simmer for approximately 1 to 1 1/2 hours.
Boil and debone chicken. Melt margarine in pot and saute onion. Add flour and milk. Cook until thick. Add chicken, peas and carrots, salt and pepper to taste. Put 1 pie crust in bottom of pie plate, then add mixture. Top with second pie crust; make little slits in top to vent. Bake at 375° until crust is brown.
Mix brown sugar, flour, spice and margarine until crumbly. Pour peaches into a 10 x 6 x 2-inch baking dish. Sprinkle with lemon juice and sugar. Spread crumb mixture over top. Bake at 375° in gas oven about 30 minutes or until nice and brown.
In one bowl, mix eggs, oil, sugar, carrots and vanilla. Into another bowl, sift dry ingredients. Mix the two together and beat well. Stir in nuts. Bake in loaf pan at 350° fo 45 minutes or until tests done.
Preheat oven to 350°. In a large bowl, combine vegetables, soup, 1/2 cup cheese, sour cream, pimentos, pepper and 1/2 can onions. Mix and bake in covered shallow 1-quart casserole for 30 minutes or until vegetables are tender. Place remaining Swiss cheese and onions on top and bake uncovered for about 5 minutes or until brown on top.
Bring to boiling the cocoa, oleo and water. Remove from heat. Add the remaining ingredients; beat well with mixer. Pour into jelly roll pan. (No need to grease or flour.) Bake at 350° for 20 to 30 minutes.
Boil the first two ingredients together. Let cool; pour in bottom of pan. Mix the remaining ingredients together. Bake in a 325° oven for 45 minutes.
Combine first 4 ingredients in bowl, stir well. Gently toss spinach and strawberries in large bowl. Arrange on 8 individual plates. Drizzle poppy seed mixture over each salad.
Prepare crust according to package directions. Press pecans into bottom of unbaked crust. Bake and allow to cool.
Beat egg whites and salt. Add sugar teaspoon at a time while beating. Fold in chocolate chips. Drop by teaspoon on greased cookie pan. Bake at 275° for 1 hour. Yields 2 1/2 dozen.
Clean the fennel bulbs and discard the stalks and tough outer layers. Slice the bulbs thinly, then chop finely. Place in a saucepan with the oil and cook over low heat for 10 minutes. Pour in the broth, season with salt and pepper. Bring to simmer. Simmer for 30 minutes, then pour the soup into a tureen. Sprinkle with chopped parsley and serve.
Cream butter, sugar and egg yolks. Add syrup, vanilla and pecans. Stir well. Fold in egg whites. Pour into unbaked large pie shell; in Pyrex works well. Bake at 325° for 1 hour. Test for doneness with toothpick in center; toothpick clean, pie done.
Mix eggs, liquids and margarine. Add dry ingredients. Mix until just moistened. Bake 20 minutes in a 400° oven.
Stir brown sugar into melted butter. Boil and stir over low heat for 2 minutes. Stir in milk and cool. Stir in 1 3/4 to 2 cups powdered sugar (enough for spreadable consistency). Use on Spice Cake.
Cream the sugar and shortening. Add eggs and mix. Add alternately the wet and dry ingredients. Flatten a walnut sized piece of dough, using a flat glass which has been dipped in sugar. With a spoon indent a space in the cookie middle; fill with jelly. Bake at 350° for about 10 minutes, or until firm.
Melt butter. Add sugar, cocoa and milk. Cook 3 minutes until soft-ball stage is reached in water. Add oats. Drop onto buttered wax paper.
Mix in a saucepan and bring to a boil the margarine, water and cocoa. Mix in bowl the flour, sugar, salt and cinnamon. Mix well the eggs, soda, vanilla and sour milk. Add all the ingredients together. Pour into a well-greased jelly roll pan. Bake 20 minutes at 375°.
Roll ground beef into small balls; set aside. Mix all other ingredients in a large pot. Add meatballs. Simmer on low until meatballs are done, 30 to 45 minutes. Makes about 100 meatballs.
Grease pie plate (10 x 1/2-inch). Heat oven to 400°. Sprinkle ham, onion and cheese in bottom of pie plate. Beat remaining ingredients until smooth; pour into pie plate. Bake until golden brown, or until knife comes out clean when inserted, 35 to 40 minutes.
Preheat oven to 375°. Combine eggs, sugar, butter or oleo, syrup, vanilla and bourbon. Sprinkle chips and pecans in bottom of pie shell. Pour in filling. Bake for 40 minutes or until knife inserted near center comes out clean. Let set for 30 minutes before cutting. Makes 6 to 8 servings.
Put in bundles of 6 to 10 green beans and wrap with bacon slice. Secure with a toothpick. Melt margarine with brown sugar. Add soy sauce; heat until all blended. Spray dish with Pam. Arrange bundles of green beans in dish; pour sauce over and cover. Bake at 350° for 40 minutes.
In large casserole dish, layer chicken, then mixed vegetables. Mix soups together and add onion, if desired. Spread mixture over mixed vegetables. Mix mayonnaise, flour and milk. Mixture will be thin but will thicken as it cooks. Spread over casserole. Bake at 350° for 1 hour or until brown.
Sift together dry ingredients in a medium bowl; set aside. Cream together sugars and shortening. Fold in eggs, one at a time. Add vanilla; mix well. Add dry ingredients 1/3 at a time; mix well. Add chocolate chips and nuts. Drop onto ungreased baking sheets. Bake at 375° for 12 to 15 minutes.
Preheat oven to 350°. Brown chops in margarine; remove from skillet. Add additional butter, if necessary, and saute chopped onion until soft, but not brown. Prepare stuffing mix as directed. Add onion. Grease 13 x 9 x 2-inch pan. Spread mixture on bottom of pan. Place pork chops on top of stuffing mixture. Cover chops with applesauce and cinnamon. Bake, covered, at 350° for 45 minutes or until tender. Serves 4 to 6.
Cream butter, margarine and sugar until fluffy. Add eggs, one at a time. Combine flour, baking powder and salt. Add alternately with milk. Add vanilla and lemon flavorings. Pour into greased and floured tube pan. Bake at 300° for 1 hour and 20 minutes.
Brown meat and onion. Add seasonings and tomatoes. Cover and cook 15 minutes. Add beans and cook 5 more minutes. Pour into a greased baking dish. Cover with batter and bake in oven for 20 minutes or until batter is done. Good.
Put fruit in large bowl. In a separate small bowl, mix dry pudding and dry Tang with the pineapple juice. Stir until smooth and pour over fruit. Refrigerate. Stir before serving.
Combine sugar and syrup in 3 1/2-quart saucepan. Bring to a boil on medium heat. Remove from heat. Stir in peanut butter. Add corn flakes and stir until all are coated with syrup mixture. Drop by teaspoon on wax paper to cool.
Rinse rice before cooking. Cook rice in the 4 cups of water. Remove from heat as soon as water is cooked up.
Core a large Vidalia sweet onion for each person. Add salt, pepper and a generous pat of butter to hollow. Wrap in foil; bake at 350° for 30 to 40 minutes, depending on size of onion.
Mix all ingredients together; add in pretzels. Marinate overnight. Bake on foil pan for 5 to 15 minutes at 350°.
Beat sugar, vanilla, oil and eggs well. Then add flour, soda and cinnamon. Then fold in 3 small jars of baby food strained carrots. Bake at 350° for 35 minutes in 3 round pans.
Mix the first 4 ingredients together. Bring to boil and cook exactly 1 1/2 minutes. Remove from heat and add remaining ingredients. Stir well. Drop by teaspoonfuls on waxed paper. Bake at 350°. Let set until cold. Can add nuts or coconut, if desired.
Mix Wesson oil, sugar and eggs. Add flour a little at a time, soda, cinnamon, salt and vanilla. Mix well, then add apples. You may add some of the apples to mixture before adding all of the flour to moisten batter. Bake at 300 or 325° for 35-40 minutes in two 8 or 9 inch pans.
Blend butter and sugar, then add remaining ingredients. Mix well. Refrigerate for 1 hour. Form into 1-inch balls. Roll in small dish of sugar. Bake on greased cookie sheet at 350° for 5 minutes.
Coat chicken in cheese and leek soup. Grill or barbecue on medium heat, basting with a little oil while cooking. Blend remaining soup with milk and mushrooms. Stir until boiling and serve over cooked chicken.
Brown beef, bacon and onion. Drain and mix beans together. Add beans to browned mixture. Add brown sugar, mustard, ketchup and Worcestershire sauce. Mix well. Cover. Bake at 350° for 1 hour.
Put sliced squash in large kettle. Add onions. Mix together in a bowl the vinegar, mustard, turmeric, celery seed, sugar, salt and alum. Pour over squash and bring to a boil. Cook 15 to 20 minutes. Pour into sterilized jars and seal. Makes 6 pints.
Place 30 cookies in food processor; finely grind. Add melted margarine; mix well. Press into bottom of 13 x 9-inch pan. Mix cream cheese, sugar and vanilla with mixer until well blended. Add eggs until blended. Gently stir in 1 1/2 cups of chopped cookies. Pour into crust. Sprinkle with remaining chopped cookies. Bake at 350° for 40 minutes. Cool. Refrigerate 3 hours or overnight. Cut into squares.
Heat oven to 350°. Toast the almonds on a cookie sheet until golden, about 6 minutes. Cool slightly. Turn off oven and set nuts aside.
Have thin green stick skewers or regular metal skewers for each person. Put vegetables and meats out for each person to choose. Have onion salt and pepper available. Also a brush and barbecue sauce. Everyone makes his own and cooks to desired doneness over hot coals.
Mix string beans, milk, soup and 3/4 cup onions. Bake in casserole dish for 30 minutes at 350°. Top with remaining 3/4 cup of onions and bake 5 minutes.
Combine ingredients and use as a spread for quick breads and bagels. Refrigerate. This will keep for 3 days. Preparation time: 10 minutes.
Mix well and bake in a 13 x 9-inch pan at 375° for 20 to 25 minutes. Remove from oven and sprinkle with confectioners sugar. When cool, cut in small squares.
Cream together the shortening and sugar. Add egg and applesauce. Sift together baking soda, flour, salt, allspice, cinnamon and nutmeg. Add dry ingredients to creamed mixture and beat well. Then add nuts and raisins. Drop from teaspoon onto a greased cookie sheet. Bake at 350° for about 10 minutes or until brown.
Add browned hamburger to spaghetti sauce in large bowl. Place layer of sauce in bottom of 9 x 13-inch pan. Add layer of uncooked noodles, pushing lightly into sauce. Add another layer of sauce followed by Ricotta cheese, Mozzarella cheese and sauce. Add second layer of noodles, pressing lightly into sauce and continue with above layers until pan is full. Sprinkle with Parmesan cheese and bake for 50 to 60 minutes at 375°.
Beat eggs well; add oleo, melted. Add all other ingredients. Bake in unbaked pie crust at 350° until almost firm.
Place hot dogs, onion, bell pepper and 1/2 cup water in a skillet. Cook for 3 minutes. Drain. Add beans, garlic powder, salt, pepper, sauce, mustard and syrup. Cook until beans are done.
Stir together; drop by teaspoon on a well-greased cookie sheet. Bake in a 350° oven for 8 minutes. Remove from pan immediately.
In saucepan, stir sugar, cornstarch and flour. Add milk. Cook and stir over medium-high heat until thick and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir half of mixture into beaten egg yolks. Return all to saucepan. Bring to gentle boil, stirring constantly. Add peanut butter and stir until smooth. Pour in baked pie shell and let cool. Store in refrigerator. Top with Cool Whip.