HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and 1 1/2 cups brown sugar. Add flour, mixing well. Press mixture into 12 x 17 x 2-inch pan and bake at 350° for 10 minutes. Beat eggs until thick. Add 3 1/2 cups brown sugar and mix well. Add remaining ingredients except powdered sugar and mix thoroughly. Pour over baked crust and bake an additional 30 minutes in 350° oven. Remove from oven and cool. Sprinkle with powdered sugar. Cut into bars.
Mix together well. Pour into layer pan; bake until done. Spread with jelly or fruit.
Combine last 4 ingredients. Mix well. Shape into ball. Coat with remaining ham and chill.
Cream margarine, Crisco and sugar. Add eggs slowly. Sift flour, salt and baking powder together. Add milk and flour mixture alternately. Add flavoring, juice and coloring. Fold in rind.
Peel and slice bananas; place in 10 x 6 x 2-inch baking dish. Mix pie filling, lemon juice and vanilla. Spoon over bananas. Micro-cook uncovered 6 minutes, turning dish every 2 minutes. Mix cookies and pecans; sprinkle over fruit. Cook uncovered 1 minute. Serve warm with ice cream or light cream.
Beat sugar and spices into beaten eggs. Stir in orange and lemon juices. Cut ice cream in chunks. Place in punch bowl. Slowly pour ginger ale. Stir in egg mixture. Sprinkle with nutmeg. Makes 20 servings.
Heat oven to 350. Grease and flour bottoms only of three 6 x 3-1/2 inch loaf pans. In large bowl, combine Sugar and Oil and beat well. Add mashed Bananas, Yogurt, Vanilla and Eggs mixing well. Add Flour, Baking Soda and salt; stir just until ingredients are moistened. Gently stir in Blueberries. Pour into pans. Bake for 30 - 40 minutes. Cool five minutes - remove from pans. Cool completely.
Place all ingredients gently into a 3-quart saucepan. Stir often over medium heat until just at boiling. Reduce heat and simmer, uncovered, for about 20 minutes to blend the flavors. Let cool. Cover. Chill.
In top of double boiler, over hot water, put first 3 ingredients. When melted together, stir and add vanilla and eggs. Beat well with eggbeater for three minutes. Cover and cook for thirty minutes (or longer if more convenient) without lifting cover, until serving. Serve with cream (whipped and seasoned) or plain light cream, as is.
Mix all ingredients. Pour in greased baking pan (loaf). Bake at 350° for 1 hour and 10 minutes.
Roll out half of pie dough and place in a 9-inch pie plate. Mix venison and remaining ingredients. Place half of mixture on pie dough in pie pan. Fold dough over filling to make half-moon shape that fills one-half of the pie plate. Seal and crimp edges of dough.
Heat oven to 375°. Mix thoroughly 3/4 cup sugar, shortening and egg. Stir in milk. Measure 2 cups flour by the dip-level-pour method. Mix flour, baking powder and salt. Stir in. Blend in berries. Spread in greased and floured 9-inch square pan. For crumb topping, mix 1/2 cup sugar, 1/3 cup flour, cinnamon and butter; sprinkle over top. Bake 45 to 50 minutes or until a toothpick stuck into center comes out clean. Serve warm. Makes nine 3-inch squares.
Start with large pot. Add both cans V-8 juice, vinegar, basil and sugar. Get large skillet with olive oil. Heat until hot. Add onions, garlic, green peppers and hamburger. Cook sausages in small skillet. When done, drain sausages. Dice up and add to large skillet. When all is done, add to large pot. Simmer for 75 minutes.
Melt margarine. Stir in flour. Add milk and wine. Stir over medium heat until boiling. Add cheese, salt, paprika, mushrooms and onion. Fold in crabmeat. Serve on toasted English muffin.
Combine all ingredients in bowl. Refrigerate until serving. May top off with a scoop of peach yogurt or Cool Whip, if desired. Yield: 6 to 8 servings.
Prepare cake batter by package instructions. Pour half of the batter into a 9 x 13 inch pan and bake at 350 degrees for 15 minutes.
Mix chicken, cream cheese and onion together. Spoon on rectangle crescents rolls. Fold 4 corners into middle and pinch. Bake according to time and temperature on rolls package. Heat cream of chicken soup and spoon over top of baked chicken rolls.
Heat oven to 425°. Dissolve yeast in warm water with 1 teaspoon sugar; let stand 5 minutes, then stir in flour and salt. Knead on floured board and divide into 12 pieces. Roll each piece into 10-inch rope and shape into a letter or number. Place on greased baking sheet; brush with the egg-water mixture and sprinkle with coarse salt. Bake 13 minutes. Yields 12 pieces.
Cook flour and milk to a paste; let cool. Cream Crisco and sugar together. Add paste to cream mixture. Beat at high speed, then add vanilla.
Mix margarine, syrup, peanut butter, salt, vanilla and nuts in a big bowl. Add sugar gradually. Pour out on board and knead well. Roll out about 1/2-inch thick and cut into squares. Makes about 2 pounds of fudge.
Place layer of pineapple with juice in bottom of 9 x 13-inch greased pan, then a layer of cherry pie filling, spreading evenly. Add layer of dry cake mix, smoothing lightly with a fork. Sprinkle on nuts. Cut margarine into pats and place evenly over top. Bake at 350° for 50 to 60 minutes.
Heat cola and dissolve Jell-O. Pour in pineapple, nuts and cream cheese. Mix by hand and pour into a mold. Refrigerate overnight.
Beat eggs until fluffy. Add sugar, oil and vanilla. Sift dry ingredients together. Mix egg mixture with dry ingredients. Add nuts and stir well. Bake in 2 to 3 greased cake pans or 1 (9 x 13-inch) pan and 1 small cake pan. Bake at 350° until done.
Preheat oven to 375°. In a large casserole dish, 8 x 8-inch, mix cream-style corn, whole kernel corn, egg and butter. Sprinkle corn meal mix on top. Do not mix or stir. Just mash down enough to be moist. Bake 30 minutes at 375°.
Mix the first 3 ingredients; set aside. Mix the next 3 ingredients into the other. Place 1/2 of mixture in a 9 x 13-inch dish. This will make a thin layer. Layer with chopped chicken. Place other half of mixture on top. Mix 1 1/3 cups milk and 2 eggs; pour these 2 ingredients on top of casserole. Refrigerate overnight.
Mix cornstarch, sugar and water. Microwave on High for 3 minutes. Add Jell-O and cool. Add strawberries and pour into pie crust. Refrigerate for 2 hours and top with Cool Whip.
Mix together Teddy Grahams crumbs, sugar and butter. Pat into an 8 x 8-inch pan that has been lined with tinfoil and place in refrigerator to set. In a large bowl, mix Cool Whip, vanilla pudding, grated chocolate and add nut topping last; blend well. Take crumb layer from fridge and add layer of caramel topping. Add Cool Whip mixture on top of caramel. Cover with tinfoil and place in freezer at least 2 hours.
Preheat oven to 350°. Beat sugar, water, cocoa, soda and vanilla together. Add mayonnaise. Add flour; beat well. Grease and flour bottom of pan (13 x 9 x 2-inch). Bake for 45 minutes, or until toothpick comes out clean.
Preheat oven to 400°. In medium bowl, combine flour, 1/4 cup sugar, baking powder and salt. In separate bowl, combine evaporated milk, water, shortening and egg. Add liquid mixture to flour mixture and mix just until moistened. Spoon batter into greased muffin tins, filling one-third full. Drop about 1 teaspoon jam into center of each muffin. Spoon remaining batter over jam, filling each tin two-thirds full. Combine remaining 1/4 cup sugar and cinnamon; sprinkle over muffins. Bake 20 to 25 minutes or until brown.
Cut and scrape corn cobs. Add flour, sugar, salt, pepper and water. Melt butter in skillet. Add corn mixture and stir constantly. Cook 20 minutes.
Cook mushrooms and 3 tablespoons of green onion in margarine until onion is tender. Stir in seafood, cream cheese, half and half and parsley. Cook, stirring constantly, until cream cheese is melted. Stir in sherry.
Roll in chili powder and pecans. Chill for 1 hour in refrigerator and serve on crackers.
Preheat oven to 315°. Beat egg whites to hold stiff points. Gradually add sugar, salt and vanilla. Fold in chocolate bits and nuts. Drop by teaspoons onto greased cookie sheet. Place in oven and turn off heat. Leave overnight. Makes 2 dozen.
Melt butter in dish (9 x 13-inch). Add half of stuffing. Boil chicken; break up in pieces and put on stuffing. Mix the soup and sour cream together. Spread over chicken. Cover with rest of stuffing. Pour broth over all. Bake at 350° until it boils.
In a bowl, mix well 1/4 cup of the soup, beef, crumbs, egg and onion. Shape firmly into desired number of patties (about 6). In skillet over medium-high heat, fry patties until browned on both sides. Drain off all drippings. Stir in remaining soup and mushrooms, if desired. Return patties to skillet. Reduce heat to low. Simmer 20 minutes or until done, turning patties occasionally.
Preheat oven to 350°. Grease an 8-inch pan. In medium bowl, cream butter and brown sugar. Add extract. In another medium bowl, combine flour, baking powder and oats. Thoroughly mix together until crumbly. Reserve 1 cup of mixture. Firmly pat remaining mixture into the greased 8-inch pan. Spread jam, jelly or preserves to within 1/4-inch of edge. Top with remaining cup of mixture. Pat down. Bake 30 to 40 minutes, until lightly golden. Cool in pan. Cut into bars.
Brown meat and onions. Add other ingredients and cook until well blended for good flavor, at least one hour.
Combine shrimp, cream cheese, pimiento and green onion. Roll out pastry to a 15 x 10-inch rectangle. Spread shrimp mixture over half the pastry. Fold in half over shrimp to a 15 x 5-inch rectangle. Cut into 15 one-inch wide strips. Hold each strip at both ends and twist to form a spiral. Place on ungreased baking pan (press ends down). Bake at 450° for about 10 minutes. Drain on paper towel.
Brown hamburger. Add other ingredients and cook approximately 30 minutes. Add water if too thick.
Mix together and bake in greased and floured angel food pan at 350° for 60 minutes.
In a large saucepan over medium heat, heat blackberries, 1 cup sugar and 1/4 cup water to boiling. Meanwhile in a medium bowl, sift flour, baking powder, salt and 2 tablespoons sugar. With a pastry blender or 2 knives used scissor fashion, cut in shortening until it is like coarse crumbs. With fork, lightly mix in milk to form soft dough. Drop dough by tablespoon into boiling fruit. Simmer dumplings, uncovered, for 10 minutes. Cover and simmer 10 minutes longer. Makes 6 servings.
Brown ground beef in oil, onion, garlic, salt & pepper. Chop tomatoes up with potato masher or put in blender. Add to meat. Add tomato paste and 2 tomato paste cans of water. Add parsley, basil, pepperoni and mushrooms. Simmer 1 1/2 hours. Cook lasagna. Mix cottage cheese with 2 eggs. Cook in layers: Lasagna, Meat Mixture, Lasagna, Cottage Cheese, Lasagna, Mozzarella.
Combine all ingredients together mixing well. Roll into little balls and roll into a mixture of cinnamon and sugar. Flatten a little with the bottom of a glass. Bake at 375° for 8 to 10 minutes.
Boil potatoes until tender. Chill. Slice into 1/2-inch slices. In large skillet, cook bacon until crisp. Remove from pan, leaving grease in pan. Add onions to bacon and cook over moderate heat until soft, about 10 minutes. Add potatoes and cook slowly. Add teaspoon of butter, if necessary. Cook until brown, about 20 to 25 minutes.
Place fish in a large piece of heavy aluminum foil. Add onion, mushrooms, parsley and wine. Wrap tight to waterproof. Place on top rack of dishwasher. Turn dishwasher to full cycle. When cycle is complete, fish will be cooked. Remove from dishwasher and open foil. Dot fish with butter and sprinkle with seasoning. Place under broiler until lightly browned.
Place vegetables and broth in saucepan. Bring to a boil. Reduce heat, cover and simmer until vegetables are done. Mix milk, cornstarch, salt, pepper and thyme. Add to cooked vegetables. Cook, stirring constantly, until soup is lightly thickened and mixture begins to boil. Remove from heat. Add cheese and stir until cheese is melted. Makes 4 (1 cup) servings.
Cream shortening (or more) and sugar. Add eggs; beat well. In another bowl, combine soup, water and soda. Sift together in separate bowl the dry ingredients. Add dry ingredients and soup alternately to cream mixture. Mix well and bake in 9 x 13-inch baking pan in 350° oven for 40 minutes or until toothpick comes out clean. Frost with cream cheese frosting.
In 2-quart nonstick saucepan, heat oil. Add leeks and garlic and saute over medium flame until lightly browned, about 2 minutes. Add carrot and celery and saute until vegetables begin to soften, 1 to 2 minutes. Add tomatoes and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Add pinto beans with reserved liquid, basil, oregano and pepper and stir to combine. Simmer 10 minutes longer to allow flavor to blend. To serve, spoon 1 cup macaroni into each of 4 individual bowls and top each serving with an equal amount of bean mixture. Sprinkle each serving with 2 teaspoons cheese just before serving.
Blend all ingredients except zucchini. Add zucchini last. Bake at 350° for 30 minutes in 9 x 9-inch pan. Can be made ahead of time. Also can be frozen.
Beat egg yolks, add sugar, salt and buttermilk, then flour, soda and baking powder which have been sifted together. Last, fold in stiffly beaten egg whites. Place small amount of oil in each cup of pan (Ebleskiver pan). Fill 2/3 full of batter. Cook until bubbly, turn with fork. Serve with butter, jam, syrup or powdered sugar.
Mix flour and water in bowl. Add salt a little at a time to mixture until it is like pie dough. Food coloring can be added if you want colored clay.
Preheat oven at 425°. In large bowl combine sugar, flour, cinnamon and lemon juice. Mix lightly with apples. Roll out half of pastry and line 9-inch pie plate. Place apples in pie crust. Dot with butter. Fit top crust and flute edges. Cut 4 vent holes in top crust. Place pie plate on low baking rack. Bake 40 to 50 minutes or until golden brown. Shield edge of crust with a strip of aluminum foil 10 to 15 minutes before pie finishes baking.
In 13 x 9-inch pan, bake cake according to package directions. Meanwhile, in medium saucepan, combine pineapple with its juice and sugar; cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes.
Beat eggs; mash bananas thoroughly. Add butter. Add sifted flour and sugar to mixture. Add vanilla and nuts. Bake 1 hour at 350° in 5 x 9-inch loaf pan.
Combine squash and water in a medium saucepan; bring to a boil. Cover, reduce heat and simmer 10 minutes or until squash is tender. Drain well and mash; set aside.
Mix all the ingredients together. Mold into 3 large loaves or mold into individual portion size on a cookie sheet. Bake large loaves for one hour and small loaves for 1/2 hour at 325°. Remove from oven and glaze with sauce.
Mix in order given. Crushed pineapple works good in it, also. Bake in buttered tube pan in a 350° oven for about 45 to 60 minutes. Use a little cherry juice to thin batter.
Cook noodles using package directions. Drain. Combine noodles, tuna (drained), mayonnaise, celery, onion, green pepper, canned pimiento and salt. Blend cream of celery soup and milk; heat through. Add 1 cup (4 ounces) American cheese, heat and stir until cheese melts. Add to noodle mixture. Turn into 2-quart casserole dish. If desired, top with 1/2 cup toasted, slivered almonds. Bake, uncovered, at 425° for 25 minutes. Makes 6 servings.
Cook the fresh or frozen carrots until tender. Cook just until tender and not soft. In separate saucepan, mix the soup, vinegar, sugar, Worcestershire sauce and mustard. Heat until well mixed and sugar dissolves. Add the Chef's seasoning, chopped bell pepper or 1 cup frozen peppers. Cover and store in refrigerator overnight. Is good up to 3 weeks in refrigerator.
Mix all ingredients and place in a covered 2-quart baking dish. Bake at 350° for 30 minutes. Serves 6.
Brown ground pork in skillet with onion. Scramble eggs on side; then add to pork and onion. Stir in about 2 tablespoons of soy sauce. Keep warm on low heat. Bring a pot of water to a boil, when boiling, add shredded cabbage and carrots. Cook for 1 to 2 minutes (no more); then drain water. Add cabbage and carrots to pork mixture. Let simmer. Place wrapper on flat surface. Add about 1 or 2 tablespoons of mixture in center of wrapper. Fold and deep fry.
Beat egg yolks. Add water and beat until thick. Add sugar, gradually, beating constantly (10 minutes at high speed). Fold in flavoring. Sift flour and salt together 3 times. Carefully fold into egg yolk mixture.
Sprinkle salt, pepper and paprika on chicken; place in browning bag. Add 1/2 can water, bay leaves, diced tomatoes, onion, parsley and oregano. Cook in microwave for 16 minutes on High or until done.
Peel, devein and wash shrimp. Saute onion in oil (about 6 to 8 minutes). Stir in garlic and green pepper. Saute for 2 minutes. Blend in flour; add tomato sauce and simmer 5 minutes. Stir in water, thyme, parsley, shrimp, salt and pepper. Cover and simmer 30 minutes. Serve over cooked rice.
Grease 9 x 13 pan. Pour 1/2 peanuts in pan. Melt chips, butter and milk together. Cool slightly. Gently stir in marshmallows. Pour into pan over peanuts. Sprinkle with remaining peanuts. Cool completely before cutting.
Boil chicken; cool and debone. Combine soups, broth, spices and Tabasco; blend well. Saute onion in margarine. Add to soup. Mix in diced chicken. Cut tortillas into fourths. Line bottom of a 3-quart baking dish with tortillas. Spread on chicken mixture. Layer with tortillas and cheese. Bake, covered, at 350° for 30 minutes.
Prepare macaroni and cheese. Add cottage cheese and celery. Fry and drain turkey sausage links. Spoon into 10 x 6-inch baking dish. Arrange sausage on top. Bake at 350° for 15 minutes. Serves 4 to 6.
Cream butter and brown sugar together. Beat in egg. Sift flour, salt and soda; add to creamed mixture alternately with the buttermilk. Fold in rhubarb. Pour into greased 13 x 9-inch pan. Mix sugar and cinnamon together; sprinkle over batter. Bake at 350° for 30 minutes, or until browned.
Mix the cream cheese with the mayonnaise. Chop the cucumber, onion, celery and hard-boiled eggs. Mix all together; add salt to taste and add to jello, dissolved in 1/2 cup boiling water (no more). Pour into mold.
Mix and top with 1 cup mayonnaise. Garnish with grated cheese. Let sit overnight.
Peel peaches; remove pits and knife chop finely. Cut oranges and lemons in quarters and remove seeds. Put through coarse blade of food chopper. (Should be 3 quarts of peaches and 6 cups of oranges and lemons.) Place peaches and ground fruit in large pan and add sugar and spice. Over moderate heat, bring slowly to a boil, stirring often. Boil gently for 45 minutes, stirring often, until fruit is translucent and the mixture sheets from a metal spoon. Remove from heat. Skim off foam and put in jars at once. Makes 20 (8 ounce) jars.
Dissolve yeast in warm water. Add sugar, salt and about 3 cups flour. Beat thoroughly about 2 minutes. Add egg and oil. Gradually add rest of flour until correct consistency. Mix by hand until smooth. Place in greased bowl. Cover with damp towel or plastic wrap. Place in refrigerator (can be stored 3 to 5 days). Shape in rolls. Let rise until light. Bake at 400° for 15 to 20 minutes depending on size of rolls.
Wash cut up chicken. Drain. Salt chicken. Beat eggs and place in bowl. Pour 1 1/2 cups flour in separate bowl. Place grease in black iron skillet. Preheat oven to 350°. Dip chicken in egg mixture, then dip in flour. Place in skillet. Cover with aluminum foil and cook 20 minutes. Turn and brown on other side. Total cook time is approximately 1 hour.
Reserve enough sour cream, chili, tomatoes, cheese and Doritos to garnish top of the salad.
Cream 1/2 cup sugar with butter. Add flour, baking powder and milk. Pour into baking dish. Put 2 cups or more of fruit on top of batter. Sprinkle 1 cup sugar on top and pour 1 cup boiling water over all. Bake at 350° for 50 minutes.
Stirring occasionally, brown ground beef in a medium skillet over medium-high heat. Remove from heat; drain. Stir in salsa and taco seasoning. In a medium bowl, combine cottage cheese, one cup Cheddar cheese and eggs. Grease two 8-inch square baking pans. Place 4 tortillas over bottom and up sides of each pan. Spoon 1/4 of meat mixture and 1/4 of cottage cheese mixture over tortillas in each pan. Place 1 tortilla in center of each pan. Spoon remaining 1/4 of meat mixture and remaining 1/4 of cottage cheese mixture over tortilla in each pan. Sprinkle with green chiles, olives and remaining 1 cup Cheddar cheese; cover with foil. Bake in 350° oven for 45 to 50 minutes or until heated through. Uncover and bake 5 minutes longer or until cheese is bubbly. Serve warm.
Line cookie sheet with foil and spray with Pam. Place 1 layer of soda crackers on foil (about 40 squares or 1 tube). Mix brown sugar and butter (not oleo). Boil 3 minutes. Pour mixture over crackers. Spread even. Bake at 400° for 5 minutes or until the crackers float. Place chocolate chips on top of crackers. When soft, spread thin. Cut into squares while still warm.
Combine Jello, sugar and water in sauce pan. Bring to a boil to dissolve. Remove from heat and stir in pineapple and baby food. Set aside to cool.
Put oven at 350°. Let heat and put stick of butter in pan in oven and melt butter. Mix flour, sugar and milk. Pour mixture over butter, then pour fruit in. Bake for 1 hour.
Grease pan. Place 6 slices of bread in 13 x 9 x 2-inch pan (fill all spaces). Spread grated cheese, celery, green pepper and/or onions. Spread bacon, ham or shrimp. Top with remaining bread. Mix eggs, milk, mustard and salt. Pour over bread. Make sure it is all wet and covered. (Can top with tomato slices, if desired; I didn't.) Put in refrigerator overnight. Bake at 350° for 45 to 55 minutes. Let sit 10 minutes and serve.
Mix all ingredients and pour in pie crusts. Bake in 350° oven until knife inserted in center comes out clean, about 40 to 45 minutes. Yields 2 pies.
Melt peanut butter and chocolate chips together, then remove from heat. Add cereal making sure entirely covered by mixture. Put the powdered sugar in a paper bag. Add coated cereal and shake well. Let cool.
In a pot, saut onions and peppers in vegetable oil until soft. Add stew meat, cook until brown. Add tomato juice, bone, salt, and 1 c. water. Turn to low heat and simmer 1 hour. Add 6 c. hot water and noodles, boil 5 - 7 min. For a quick meal, meat may be cooked 1 day ahead of time.
Heat the evaporated milk to a full rolling boil. Remove from heat. Add in the sugar, butter and cocoa. Return to heat and stir until butter is melted. Stir in peanut butter until well blended. Drop in the vanilla and cut in the rolled oats. Place in greased pan. Cut into cubes while still warm.
Place eye roast in large ovenproof plastic baking bag. Place bag in a shallow roasting pan, large enough to hold it comfortably. Mix all of the other ingredients together and pour over roast beef. Seal the bag and puncture the top in several places with a knife. Bake at 325° for 3 hours. Remove from oven and let meat cool slightly. Cut open the bag and remove meat. Pour sauce in a bowl, discarding the bay leaves. Sauce is great served over the meat.
Ingredients are fixed and put on as layers. Layer one is can of refried beans and sour cream. Put on large dinner plate. Layer 2 is mayonnaise and taco mix. Layer 3 is onion, tomatoes and olives. Place grated Cheddar cheese on top. Is best if made ahead about 10 to 24 hours. Serve with taco chips.
Place strawberries in bottom of a 10-inch pie pan. Add pudding mix with 2 cups of cold water; then boil until it becomes thickened. Add dry jello. Pour over strawberries. Chill until set.
Make cake as directed. Cool, so you can cut it in thirds. Divide the strawberries in thirds. Do the same with the cream, then layer these.
Mix cold milk and cornstarch together until cornstarch dissolves. Heat mixture over medium heat, stirring constantly or until your arm becomes paralyzed. Suddenly the mixture will be come thick like custard. Stir a few more times. Allow mixture to cool completely. Can put mixture in refrigerator to cool quicker.