HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the sugar, oil and eggs together. Sift flour, nutmeg and allspice together. Add to creamed mixture with water. Add remaining ingredients. Mix well. Pour into greased tube pan. Bake 1 hour at 300°. Use cream cheese frosting.
Mix all ingredients, except sour cream. Pour half in dish and congeal. Spread on sour cream on top of congealed layer. Pour remaining of first mixture.
Melt margarine; blend with graham cracker crumbs and powdered sugar. Reserve 1/8 cup mixture. Press remaining mixture around sides and bottom of 14 x 9 x 2-inch pan.
Put pecan halves in an unbaked pie shell. Mix and pour in rest of ingredients over pecans. Bake in 325° to 350° oven until done (35 to 45 minutes).
Mix the spinach dip and the ham and cheese and onion dip together. Spread over tortilla shells very thinly. Roll up. Refrigerate until the roll is firm. Slice and serve.
Combine beef, bread crumbs, eggs, onion, ketchup, salt and pepper. Pat meat into an 8-inch square baking dish. Bake at 350° for 30 minutes. Remove from oven; drain excess fat. Combine mashed potatoes and 3/4 cup shredded American cheese; spread cheese over meat. Bake for another 30 minutes. Top with 1/4 cup shredded cheese. Bake for another 20 minutes. Makes 6 servings.
Break off flowerets, discarding woody bottoms. Wash thoroughly and parboil until slightly tender. Drain and dust with flour. Dip each floweret into beaten eggs, then roll in mixture of bread crumbs, salt and pepper. Fry in melted butter until brown on all sides. Drain. Serve while hot.
Preheat oven to 350°. Beat together egg, sugar, vanilla and melted butter (can add up to 3 tablespoons melted butter). Stir in sifted flour, salt and baking powder. Add chopped apple, nuts, cinnamon and nutmeg and mix well. Put in greased pie plate and bake at 350° for 30 minutes.
Mix applesauce and soda. Add other ingredients in order given. Bake in stem pan at 350° for 1 hour or more.
Mix together in a blender. Preheat oven to 350°. Heat pie pan or large iron skillet with 1 teaspoon butter (in the oven). Pour batter into skillet or pie pan(s); bake for 20 minutes. The pancake will be done when it is golden brown. The pancake will puff up tall and fall when taken out of oven. Drizzle melted butter and shake some powdered sugar over top. Serve hot.
Preheat oven to 375°. In a medium skillet, brown ground beef, pepper and onion; drain. Add tomato sauce. Simmer for 15 minutes. Separate crescent rolls dough into 8 triangles. Press on bottom and up side of a greased 9-inch pie pan; firmly press perforations and seal. In a small bowl, combine 3 ounces of cheese and egg; stir to mix. Spoon over dough. Add to ground beef mixture; top with remaining 3 ounces of cheese. Bake for 20 to 25 minutes, until edges of pie crust are golden brown.
Cut Kielbasi into desired bite size. Mix the above ingredients and pour over kielbasi and bake covered 25 minutes. Then bake 25 minutes uncovered.
Cut shortening into flour, baking powder and salt. Add water, stirring with fork until dough leaves the sides of bowl. Turn onto lightly floured board; knead until smooth (3 minutes). Cover; let stand 15 minutes. Divide into 12 parts. Roll each into 7 to 8-inch circle on well floured board. Cook on hot, ungreased skillet until bubbles are golden brown (2 minutes). Turn and cook other side. Stack and cover with towel to prevent drying. Butter and cover with cinnamon. Roll up for dessert, or fill with favorite Mexican filling.
Mix oleo and powdered sugar well. Add flour and mix well. Pat into a 9-inch pie pan and flute edges. Bake at 350° for 10 minutes.
Brown sausage; drain well. Line 9 x 13-inch baking dish with rolls. Press firmly to seal. Sprinkle with sausage and cheese. Combine remaining ingredients and pour over sausage. Bake at 425° for 15 minutes or until set. Let stand 5 minutes. Cut into squares and serve. Leftovers may be frozen to serve later.
Use heavy cast-iron roasting pan. Wash meat. Melt shortening in pan over hot fire. Deep fry pork in shortening. Season pork with salt, pepper, garlic and paprika. Drain meat. Drain shortening from pan. To pan, add boiling water and simmer. Serve with rye bread.
Combine first 10 ingredients in container of electric blender; process for 30 seconds. Add vinegar and lemon juice; process 30 seconds. Chill thoroughly before using.
Combine sugar, mustard and salt. Add half the vinegar and onion to dry mixture. Beat on medium speed of mixer for 15 minutes. Stir in oil, then remainder of vinegar. Mix until well chilled. Fold in celery seed. Refrigerate. Makes 3 pints.
Brown meat slowly; spoon off excess fat. Add tomatoes, tomato sauce, spaghetti mix and garlic. Simmer 40 minutes, stirring occasionally. Salt to taste. Cook noodles in boiling, salted water until tender; drain and rinse in cold water.
Mix together. Knead good. Roll out thin and cut. Let set at least 15 minutes. Longer if you have time. The dryer they are, the better they stay together. Put in boiling broth. Works good in fowl, beef or vegetable broth.
In a tightly covered jar, shake all ingredients until well blended. Cover and refrigerate. Shake before using.
Cream together sugar and shortening. Add eggs, milk and vanilla. Mix dry ingredients together and blend together until shininess leaves dough. Roll on floured surface and cut with doughnut cutter. Deep fry in vegetable oil or shortening until golden brown, turning once. Coat with sugar, powdered sugar or frosting.
Preheat oven to 350°. Brush chicken with salad dressing. Coat with combined crumbs and cheese. Sprinkle with salt and pepper.
Bring to a rolling boil and cook for 3 minutes. Remove from stove and bring to rolling boil and cook 3 more minutes. Pour into a shallow pan and let stand overnight. Put in jars and seal next morning.
Mix all ingredients together except for the bread. Chill overnight or several hours. Slice off top of bread and hollow out. Cut leftover bread into bite size pieces and place around loaf. Fill hollowed out bread with dip and enjoy!
Melt margarine in casserole dish. Add peaches. Mix flour, sugar and milk. Pour over top and cook at 375° for 45 minutes.
Beat oil, sugar, eggs, flour, cinnamon and vanilla together until well blended. Fold in apples and nuts. Bake in well oiled and floured 13 x 9 x 2-inch pan for 40 to 50 minutes at 350°. Sprinkle top with powdered sugar.
Layer cooked carrots in casserole dish with green pepper and onions. Mix other ingredients and pour over carrots, pepper and onions. Cover tightly and place in refrigerator for at least 12 hours before serving. Spicy, tasty side dish for any meal!
Mix all ingredients and bake at 350° for 40 minutes or until knife comes out clean when inserted.
Mix up Jell-O, cream cheese and pineapple. Cut bananas into small chunks and add to mixture, then add chopped pecans and cherries. Combine pineapple and cherry juices to make 2 cups of liquid; add to mixture. Chill overnight.
Blend together sugar, eggs and cooking oil. Stir in pears and pecans. Sift dry ingredients together and blend into sugar mixture. Pour into 13 x 9-inch cake pan or Bundt pan. Bake at 350° for 1 hour or until browned.
Beat eggs and add sugar, beating for five minutes. Add cooking oil and beat 5 more minutes.
Pour butter and all in grated Cheddar cheese. Cook broccoli according to directions; drain. Pour all together. Top with broken up Cheez-Its. Bake at 350° for about 30 minutes.
Cut cookie dough and place on cookie sheet. Press with fingers. Bake 15 to 20 minutes at 350°. Combine cream cheese, sugar, Cool Whip and vanilla. Spread this mixture on cooled cookie crust. Top with any fruit (strawberries, peaches, pineapple, blueberries, etc.).
Rub shortening into flour. Use milk to make a stiff dough (about 3/4 cup). Shape into dumplings by rolling very thin and cut as needed. Cook about 12 to 15 minutes. Do not stir or remove. Cover until done.
Boil the cabbage whole in a big pot until tender. When tender, cut the leaves off and cut the thick part out of the leaf. While this is being done, fry onion in the chopped up fat back grease. Add the hamburger meat and cook. When cooked, drain the grease out of the pan. Add the grated carrots and the cooked rice. When you have mixed all of the ingredients, get ready to make your rolls. Layer the bottom of a deep baking pan with some of the cabbage leaves. Take a cabbage leaf. Hold in the palm of your hand and put a spoonful of the meat mixture in it, then roll up the cabbage leaf and put in the pan you have lined with cabbage leaves. When you have them all rolled and in the pan, put just enough water in to cover the bottom of the pan. Bake in a preheated oven for 1 hour at 350°.
Mix together cottage cheese, Parmesan cheese, egg and parsley. In a 9 x 12-inch pan, layer 1/4 of the sauce, then 3 to 4 noodles, then 1/2 of cheese mixture. Repeat again. Now add 1/4 of the sauce, 3 to 4 noodles and then rest of sauce. Top with Mozzarella cheese. Bake at 350° for about 25 minutes. Let sit a few minutes before cutting.
Chop zucchini, onions and peppers in food chopper. Add salt. Stir and let stand for 30 minutes. Drain well. Put all other ingredients with ground zucchini mixture in large pan. After bringing to boil, simmer for 4 to 5 minutes. Pour into hot jars and seal.
Peel eggplant and cut into 1/4-inch thick slices. Dip each slice into beaten eggs, then crumbs. Saute in hot olive oil until golden brown on both sides. Place a layer of eggplant in a greased 2-quart casserole. Sprinkle with 1/3 of the Parmesan cheese, oregano and basil. Top with several slices of Mozzarella. Then cover with 1 can of tomato sauce. Repeat two more layers ending last layer of sauce topped with several slices of Mozzarella. Bake in preheated 350° oven, uncovered, for 30 minutes. Serves six.
Heat oven to 425°. Gently mix peaches, sugar, flour and cinnamon. Pour into crust-lined pan. Dot with butter. Cover with top crust and make small slits in crust. Seal crusts together and flute.
Beat butter, sugar, eggs and pumpkin at medium speed with electric mixer until well blended. Stir in dry ingredients, adding raisins last. Bake in ungreased 15 x 10 x 1-inch pan at 350° for 30 to 40 minutes. Cool. Frost in pan.
Steam asparagus 5 minutes. Rinse in cold water or refrigerate. Blend peeled, seeded cucumber with mayo, sour cream, garlic and Worcestershire sauce until it has a creamy consistency. Chill. Wrap asparagus spears with Prosciutto ham. Arrange on plate and pour cucumber sauce over top. Sprinkle with pepper (or use sauce as dip). Good with white wine.
Pan brown meat. Brown slowly on all sides in skillet, using a small amount of fat, if necessary. Add green pepper, celery and onion and cook 5 minutes longer. Add rice, consomme and water. Bring to boil; cover and simmer gently stirring occasionally, for 20 minutes or until rice is tender and liquid is absorbed. Serves 4.
Combine all ingredients in a large mixing bowl. Mix well. Pour into well-greased and floured Bundt cake pan or loaf pan. Bake at 325° for 50 to 60 minutes until done.
Mix all ingredients, adding the egg last. Drop from spoon into deep hot fat. Hush puppies will float to surface and turn golden brown when done. Drain.
Cream butter and sugar well. Add eggs, one at a time, beating until thoroughly mixed. Add flour alternately with buttermilk. Add melted chocolate with warm water and vanilla. Bake in layers at 375° for 25 to 30 minutes.
Cover potatoes with salted water and bring to a boil. Reduce heat and cook about 15 minutes or until tender. Drain potatoes and cool slightly. Stir in butter and pepper; toss lightly. Spoon half of potato mixture into a lightly greased 3-quart casserole. Top with half of bacon and cheese. Repeat layers. Bake at 350° for 20 minutes or until bubbly. Garnish with parsley.
Peel, slice and place potatoes in 6-quart pot with chopped onion. Pour enough water to just cover top of potatoes. Cut broccoli flowerets off the stalk. Place flowerets only on top of potatoes. Add salt to water.
Preheat oven to 350°. Beat egg whites to form peaks. Add sugar and beat slowly for 5 minutes. Add nuts and chocolate chips. Drop by teaspoons on ungreased cookie sheet. Put cookie sheets in oven. Turn off heat at once. Leave in oven overnight. Do not peek!
Poach fish 15 to 20 minutes. Serve with melted butter. For a different flavor, a teaspoon of mixed pickling spices may be added to the poaching water.
Cream sugars and margarine. Add beaten eggs, oil and vanilla; beat well. Add dry ingredients; mix. Will be a soft dough. Chill 1 hour in refrigerator. Using a teaspoon drop onto an ungreased cookie sheet. One dozen to a sheet. Press cookie down with a wet glass dipped in sugar. Press lightly and evenly. Bake at 375° for 10 minutes or until lightly brown. Makes 4 dozen cookies.
Put tomatoes on stove. Cut stems, split and clean jalapeno peppers; save half the seed. The more seed the hotter the salsa will be. Wear rubber gloves. Grind peppers and onions in food processor. All should be approximately the same size. Add to tomatoes; add sugar, vinegar and salt. Boil; stir constantly. Cook 1 to 2 hours or until thick. Set aside overnight in fridge. Skim off clear liquid; boil 1 hour. Pack into sterilized jars. Cold pack, then boil jars 30 minutes.
Sift the first 8 ingredients. Mix the eggs, sugar, oil, vanilla, pumpkin and nuts. Mix all ingredients together. Pour batter 3/4 full into 3 greased and floured coffee cans. Bake at 350° for 45 minutes to 1 hour. After cooling, remove from cans and store. Makes a great dessert when sliced and topped with whipped cream and a cherry.
Mix all together in casserole dish. Bake at 350° for 30 to 40 minutes or until browned at the top. Serves 6.
Melt butter in saucepan over low heat. Blend flour, salt, pepper and milk. Cook quickly, stirring constantly. Cook 3 cups cauliflower with cream sauce. Top with Swiss cheese and bake until brown.
Bring milk just to a boil and remove immediately from heat; let cool until lukewarm (better to be too cool than too warm). Mix yogurt with one cup of the milk in separate bowl. Add to remaining milk and mix well. Pour into clean, covered glass container (such as large pickle jar). Cover and place under several layers of blankets or a folded sleeping bag to retain heat for 12 to 24 hours. Refrigerate for several hours before serving.
Saute onion; add tuna and lemon juice. Stir in flour. Add cream of mushroom soup; mix well. Lower temperature. Pepper to taste. Open a can of biscuits and roll out each biscuit. Place cheese in biscuit and fold biscuit around cheese. Pour mixture in a 9 x 9-inch Corning Ware dish. Place cheese filled biscuits on top. Cook in 325° preheated oven approximately 30 minutes.
Mix ingredients together. Refrigerate 1 hour. Shape into walnut size balls. Bake at 350° for 15 minutes.
Mix the first 3 ingredients in bowl. Mix the remaining ingredients in another bowl. Mix these ingredients alternately with 1 cup buttermilk. Add 1 cup cooked prunes (cut up) and 1 cup chopped nuts. Cook at 250° for about 1 hour and 15 minutes in tube pan.
Mix butter, sugar and cream cheese together well. Add vanilla. Add eggs, one at a time, mixing after each. Add flour and pinch of salt, mixing well, but do not overbeat. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes.
Combine can of pineapple, flour and sugar in pan and bring to a boil. Add Jell-O. Remove from heat and add cherry pie filling. Let cool 15 minutes. Add bananas and nuts. Pour into crust and let cool in refrigerator. Cover with Cool Whip and serve. Makes 3 pies.
Mix artichokes, mayonnaise and Parmesan cheese and place in casserole. Cover with bread crumbs. Bake at 325° for 15 to 20 minutes until brown and bubbly.
Make a sweet leavened dough out of ingredients. Form 3 strips (divide dough into thirds) and make a plait out of strings (braid dough). Make a mixture of a little milk and one yolk. Paint the dough with it and then decorate with almond splinters, fruit or something similar. Bake for 30 to 35 minutes.
Mix sugar, eggs, margarine, pineapple and coconut. Beat well and pour into pie shells. Bake at 350° for 35 to 40 minutes and 5 minutes at 400°.
Mix all ingredients well. Bake in a greased and floured tube pan at 350° for 1 hour and 15 minutes.
Spray a large skillet with spray. Preheat skillet over medium heat. Add meat and garlic. Brown meat all sides. Stir in broth, carrots, water chestnuts and basil. Bring to boil. Stir in barley; return mixture to boil. Transfer to a 1 1/2-quart casserole. Bake, covered, in a 350° oven about 50 minutes or until beef and barley are nearly tender. Stir occasionally. Stir in zucchini and parsley. Bake 15 to 20 minutes more or until tender. Serves 4.
Cook pasta 11 minutes. Rinse with cold water; drain well. In large bowl, beat reserved pineapple juice, milk, sugar and pudding 2 minutes. Gently stir in pasta and remaining ingredients; cover. Refrigerate at least 5 hours. Makes 12 servings.
Mix lemonade, condensed milk, lemon juice and Cool Whip together until blended well. Pour into pie shells and chill before serving. Yields 2 pies.
Mix all ingredients together in a large bowl until smooth. Pour into well-greased and floured 9 x 5 x 3-inch loaf pan. Bake 1 hour at 325°. Remove and cool 5 minutes.
Spray a 9 x 12 x 2-inch baking pan with Pam. Sprinkle pecans and coconut in bottom of pan.
Combine onions, cheese, crumbs and seasonings. Beat egg and milk together in a small bowl. Dip chicken in egg and milk. Coat with cheese mixture. Bake at 350° for one hour or until done.
Brown beef and onion; drain. Stir in rice. Put cabbage in greased 8 x 8-inch dish. Pour all on top of cabbage; salt and pepper. Mix soup, water, sugar and Accent together and pour over all. Cover and bake at 350° for 1 hour.
Heat oil in bottom of a stew pot, toss beef in flour and brown in oil. Remove beef and add diced onions to hot fat, sauteing until soft and golden. Now add water, meat, papaya, potatoes, carrots, bay leaf, poppy seed and parsley. Stir in mashed pumpkin and mix thoroughly, adding salt and pepper to taste. Allow to simmer gently on stove top for 90 minutes, adding more liquid if stew becomes too dry. Serve with a crisp green salad and hot baked bread.
Mix all dry ingredients together in separate bowl. Beat eggs in different bowl. Dip chicken in eggs then roll in dry mixture. Fry in hot oil until golden brown.
Blend sugar, oil and eggs together until creamy. Sift together flour, soda, cinnamon and nutmeg. Add to sugar mixture; beat well. Add applesauce, grated carrots, nuts and raisins if you like. Blend well and pour into Bundt pan and bake at 350° until done. Spread with powdered sugar icing when cool.
In a Dutch oven or very large saucepan, cook the chicken in the olive oil over medium heat until the chicken begins to brown, about 5-6 minutes. Stir frequently and when done remove chicken to a plate. Add 2 Tbsp. chicken broth to the pan. Stir to combine olive oil with the juices in the pan. Add onion and garlic and cook about 7 minutes, stirring frequently. Add the bell peppers and cook until peppers are tender, about 5 more minutes. If liquid begins to evaporate add more broth. Add remaining chicken broth and tomatoes, breaking up tomatoes with a spoon. Add the cooked chicken and spices. Stir to mix well and bring to a boil. Stir in spaghetti and cook until tender, stirring occasionally. Remove and discard the bay leaf. Serve.
Using electric beater, cream the eggs, sugar, salt and butter. Add corn syrup and Bailey's. Stir in chocolate chips and Macadamia nuts. Pour into pie shell and bake at 300° for 1 1/2 to 2 hours.
Combine flour, salt, baking powder, baking soda and sugar in mixing bowl. Add egg, shortening, orange juice and water. Stir until just moistened. Add cranberries, nuts and orange peel, folding to blend. Grease bottom of a 9 x 5-inch loaf pan. Bake at 325° for 45 to 55 minutes. Loosen sides of loaf from pan. Cool slightly before removing. Cool completely on wire rack.
Brown sausage and drain. Melt cheese. Add all ingredients and put in oven on low heat about 20 minutes. Can be kept in slow cooker to keep warm.
Stir together flour, sugar and salt. Add shortening and 1 cup milk and beat 2 minutes at medium speed. Stir in baking powder. Add eggs and remaining milk and vanilla. Pour in 3 paper-lined 10-inch cake pans and bake at 350° for 35 minutes.
In a large skillet, cook bacon in butter until lightly browned. Add the peas, onions, water, sugar, salt and pepper. Cover and cook over medium heat until vegetables are tender, about 10-15 minutes; drain.
In a dish or Ziploc bag large enough to hold pork, combine oil, wine and garlic. Add the pork, turning to coat it thoroughly. Marinate, covered, overnight in refrigerator. Drain pork, discard marinade. Grill pork and an oiled rack about 6-inches from fire for about 25 minutes or until meat thermometer registers 155°. Slice and serve.
Mix bran, milk and raisins together; add molasses, then add sugar and flour which have been sifted with soda and salt. Put mixture into greased pan. Cover and steam 3 hours.
Beat butter in a medium bowl until fluffy; gradually beat in lemon juice until well combined, then blend in dry mustard. Mix in chives and parsley, distributing evenly. Shape butter mixture into a roll about 1 inch in diameter; enclose in plastic wrap and refrigerate until firm, about 1 hour. Preheat broiler; place steak on rack of broiler pan about 4 inches from the heat. Broil, turning once, for 6 to 8 minutes on each side for rare. Increase time for medium or well-done. When you turn the steak to broil second side, dot with about 1 tablespoon of the butter mixture. Place broiled steak on a carving board. With a short pointed knife, cut the steak across the grain into several slices. Serve slices on warm dinner plate. Accompany with slices of herb butter. Makes 2 to 3 servings.
Select potatoes uniform in size. Pare potatoes and dry with a cloth. Brush with soft butter. Roll in fine cracker crumbs (saltines). Dip in slightly beaten egg, then roll in coarse cracker crumbs. Lay in a well-greased baking dish. Sprinkle with salt and pepper. Pour 3 tablespoons of melted butter over top of potato balls. Cover and bake until tender at 400°. Serve piping hot.
Cream butter, then add sugar and egg yolks. Beat until very light. Add juice and grated rinds of lemons, flour and milk. Add beaten egg whites last. Bake slowly at 325° in pie shell about 1 hour or until brown.
In a large bowl, cream shortening and sugar. Beat in eggs one at a time. Blend in bananas and lemon juice. Mix flour, baking soda and salt together. Blend into banana mixture; stir in apricots. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake in 325° oven for 1 hour and 10 to 20 minutes. Remove from pan and cool.
Prepare whipped topping mix according to directions on package (better if left a little runny rather than too thick). Set aside. Add the two sugars to the softened cream cheese; stir until smooth and creamy. Fold whipped topping into cheese and mix until creamy. Line rather large bowl with vanilla wafers and pour in pudding. Combine the thawed strawberries with the thawed Cool Whip and spread over pudding. Chill until ready to serve.
Cover sliced cucumbers and onions with salt and ice. Let stand 3 hours. As ice melts, add more ice. Do not pour off water. Bring vinegar and sugar to a boil. Add allspice. Drain water off cucumbers and add to vinegar and sugar mixture. Bring to a boil. Place in sterilized jars and seal.
Mix ingredients together. Line 8 x 8-inch cake pan or use prepared graham cracker crust.
Melt chocolate in large bowl in microwave (2 minutes). Mix all ingredients together. Drop on greased cookie sheet by spoonfuls. Allow to cool. Makes a lot; keeps well.
Add shortening and scramble eggs; saute bell pepper for 2 to 3 minutes. Add ingredients until done; add rice and soy sauce, salt and pepper to taste. Simmer for 5 to 10 minutes, then serve.
Cook the first 4 ingredients slowly to a boil. Add 1/2 cup of peanut butter; stir well. Add vanilla and quick oats. Drop by teaspoon on wax paper and cool.
Cook spaghetti as directed; drain. Dice all vegetables. Mix spaghetti and vegetables in large bowl; add dressing and turn all mixture over and over, mixing thoroughly. Add cheese over top.