HumbleIntelligence/food-ner-1-Million huggingface dataset:
Defrost berries. Beat eggs until fluffy. Add oil, sugar and berries. Sift flour, cinnamon, soda and salt into a bowl. Add berry mixture; mix well. Stir in nuts. Bake at 350° in 2 greased and floured 8 x 4 x 2-inch loaf pans for 1 hour and 10 minutes. Serve with whipped creamed cheese or butter.
Combine sour cream and whipping cream. Add sugar; beat well. Cook over low heat until warm. Dissolve gelatin in boiling water. Add to cream mixture. Beat cream cheese until light and fluffy. Add vanilla. Pour into lightly oiled mold. Chill until firm. Unmold on platter; garnish with frosted grapes or other fruits.
Grease an 8 x 8 x 2-inch baking dish and set aside. In a medium mixing bowl, stir together the flour, granulated sugar, the 2 tablespoons cocoa, the baking powder and salt. Stir in the milk, oil and vanilla. Stir in the nuts and pour into the prepared baking dish. In a small mixing bowl, stir together the brown sugar and the 1/4 cup of cocoa. Add the boiling water and slowly pour over the batter. Bake at 350° for 40 minutes. Cool on a wire rack and serve warm. Great with a dip of vanilla ice cream while still warm. Serves 6 to 8.
Mix all of the ingredients except condensed milk. Pour into a large baking dish and dribble condensed milk over top. Bake 1 hour and 20 minutes at 350°. Do not overbake.
Cream the butter and sugar together. Add the egg and vanilla; blend. Add dry ingredients and mix well. Roll into 2-inch rolls; wrap in waxed paper and chill until firm. Cut into 1/4-inch slices. Bake at 375° for 7 to 8 minutes.
Dilute Cheddar cheese soup with 1/2 can of milk. Heat in a saucepan. Add to beans and onion rings. Bake in a 400° oven for about 15 minutes. Serve hot.
Dissolve gelatin and cinnamon in boiling water. Add cranberry juice cocktail and sauce. Chill until thickened. Add orange sections and pour into 5-cup mold. Chill at least 4 hours. Can be made with sugar-free Jell-O.
Mix together shortening, sugar, vanilla, brown sugar and eggs. Add flour, salt and soda; mix well. Add by hand oatmeal, walnuts and raisins. Bake at 350° for 10 to 12 minutes.
Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy saucepan. Stir over medium heat until sugar is dissolved and reaches boil. Boil 9 to 10 minutes to 238°. Remove from heat; let stand until it cools to 110°.
Melt margarine on low flame. Cream with sugar; mix well. Add well beaten eggs, then add lemon extract. Sift flour and baking powder. Add white raisins and pecans. Add to other mixture. Bake in tube pan lined with 2 layers of brown paper. Bake for 2 hours at 275°. Cover with flat piece of foil. Put pan of water below rack. When 2 hours is up, remove foil and let brown.
Bring first 3 ingredients to boil, then add raw peanuts. Boil and stir, when color is nice brown add baking soda and stir fast. Pour onto greased cookie sheet.
Combine all ingredients. Butter pan and heat. Bake at 425° for 30 minutes.
Heat oven to 375°. Place apples in ungreased 2-quart casserole. Sprinkle with cinnamon, water and lemon juice. In large bowl combine remaining ingredients, mix well (will be coarse and crumbly). Sprinkle over apples and bake for 25 to 35 minutes or until fruit is tender. Serve warm with whipped topping or vanilla ice cream. Makes 12 servings.
Blend sugars and shortening. Add eggs, then remaining ingredients. Drop by teaspoonfuls on cookie sheets. Bake at 350° for 10 to 12 minutes.
Cook rice as usual. Season with butter, salt and pepper. Butter 9-inch casserole dish. Place in layers in this order: rice, sour cream, chilies, Monterey Jack strips. Spread a top layer with sour cream. Dot with butter and sprinkle with Cheddar cheese. Bake at 350° for 30 minutes.
In a large skillet, cook rice, tomatoes, mushrooms and onions in butter for 10 minutes. Stir well. Add wine and seasonings; mix well. Add broth. Cover; simmer for 45 minutes. When rice is tender, add peas and sprinkle with cheese. Serve.
Mix ingredients thoroughly. Place in a 2-quart casserole. Pat mixture together for firmness. Cover with catsup; cook, uncovered, on High for 12 to 14 minutes. Turn dish every 4 minutes so corners won't burn. Let stand, covered, for 10 minutes before serving.
Cook over low heat until green peppers and onions are done. Add meat balls; heat through.
Mix cream cheese, mayonnaise and Ranch dressing; let stand several hours or overnight. Pinch together the crescent rolls on a pizza pan. Bake at 375° for 10 to 13 minutes. Let cool; spread cream cheese mixture on top.
Add sugar and vanilla to softened cream cheese; beat well until smooth. Fold in whipped cream. Spread over bottom of baked shell; chill. Combine strawberry gelatin and hot water, stirring until dissolved. Add strawberries. Pour over mixture in chilled pie crust.
Mix softened oleo and cheese spread together. Then add mayonnaise, garlic powder and seasoned salt together. Add crab meat. Spread on English muffin. Cut with scissors into wedges. Put on cookie sheet; cover with foil and freeze. When frozen, put wedges in freezer bag and refreeze. When you want them to serve, put under broiler for 5 to 10 minutes. Watch closely so they don't burn.
Beat eggs, juice, cornstarch and sugar. Bring to boil; cook for 2 minutes. Let cool. Cut marshmallows in fourths. Fold marshmallows, pineapple and Cool Whip into cooled dressing. Let set overnight.
Put 2 cups chopped pretzels in flat baking dish with oleo (melted) and sugar. Mix all together and bake at 325° for 15 minutes until bubbly. Let cool. Next, mix powdered sugar, cream cheese and large Cool Whip. Pour this mixture over the pretzel crust. Prepare the jello mix and add the frozen strawberries. Let set and jell until partly set. Then smooth over the Cool Whip mixture. This is particularly good when frozen and cut into squares.
Lightly spoon 1 cup flour into measuring cups; level off. Combine the flour with sugar, soda, salt, onions, dill seed and yeast.
Bake chicken at 400° for 40 minutes, covered. Saute onions and pepper, add salsa and spoon over chicken. Sprinkle cheese over each chicken breast. Heat until melted. Serve with rice and extra salsa. Don't forget to kiss the cook!
Mix flour, salt and cream of tartar in medium pot. Add water, food coloring and oil. Stir over medium heat 3 to 5 minutes. Mixture will be globby. When a ball forms in center of pot, remove to floured surface and knead until it forms a soft dough. Store in refrigerator in an airtight container.
Beat eggs, oil and sugar; add pumpkin. Mix well. Add dry ingredients. Bake on large jelly roll pan. Frost with your favorite cream cheese frosting. Cut into bars. Freezes well.
Mix together sugar, butter, cocoa and milk. Bring to a boil and boil 4 minutes. Remove from heat. Add peanut butter, Minute oats and vanilla. Stir well. Drop by teaspoonfuls onto wax paper.
Wash and hull the berries and save 3 or perfect ones for garnish. Puree remaining berries in blender at low speed, then strain to remove seeds. Sprinkle gelatin over water to soften. Bring 1/4 cup of strained strawberries and sugar to a boil, stirring to dissolve sugar. Remove from heat and add gelatin, stirring until dissolved. Add remaining puree and 1/2 teaspoon almond extract. Chill, stirring occasionally, until slightly thickened. Fold in whipped cream. Turn into a 6-cup mold. Chill until firm.
Mix eggs, milk and salt together and add flour. Meanwhile, use a 5 quart pan filled with water, at least half full; bring water to a boil. Cut little spaetzles with a sharp knife on edge of bowl or use the tip of a tablespoon. Cut into boiling water and cook for 10 minutes. Drain and add butter or oleo and serve.
Combine yolks, 1 1/2 cups sugar, flour and salt in large saucepan. Add 1/4 cup milk to form a paste. Gradually add remaining milk; cook over low heat, stirring frequently until mixture is pudding-like consistency. Pour into ice cream freezer canister. Press waxed paper on top of custard. Cool in refrigerator. Add cream to cooled custard. Pack ice cream freezer with cooled custard according to manufacturer's directions. Freeze according to directions. Gently mash peaches with 1/4 cup sugar. When ice cream begins to stiffen, add peaches. Process until finished. Serve immediately or freeze.
Wash and drain artichokes. Cut off the stems and the top of each leaf 1/4 of the way down from their tops to remove the stingers.
Sprinkle 2 cups of granola in ungreased 9 x 9 x 2-inch square baking dish. Drizzle with topping. Cut ice cream into 1-inch slices. Place on granola in pan. Let stand until slightly softened. Spread evenly. Sprinkle with remaining granola. Cover and freeze until firm, about 6 hours. Serve with additional, if desired.
Drain beans. Add green pepper, celery and onion (chopped) along with the salad oil. Boil the other ingredients together and pour over beans while hot. Mix and cool. Let sit to marinate.
Beat eggs and vanilla. Stir in pumpkin. Mix dry ingredients; add to mixture. Add raisins and carrots. Spoon in muffin pans sprayed with vegetable spray. (Do not use paper liners.) Bake at 350° for 25 minutes. Cool slightly before removing from pans. Refrigerate.
Cook squash, onions and butter in small amount of water until done and water is cooked out. Cool and cream thoroughly. Add well-beaten egg yolks, 1/4 cup crumbs, cheese, salt, pepper and sugar. Mix well. Fold in stiffly beaten egg whites. Pour into greased casserole and top with buttered crumbs. Sprinkle with paprika. Bake at 400° for 35 to 40 minutes.
Combine meat, onion and garlic and brown. Drain off fat. Add tomatoes, tomato paste, mushrooms, basil, sweet basil, oregano, fennel seed, salt and pepper to meat. Simmer for 15 minutes. Set aside. Mix egg, Ricotta, Romano, Asiago, Provolone and Parmesan cheese and parsley flakes together. Set aside. Cook noodles in boiling water for 12 minutes. Drain and lay out on wax paper to cool. In large baking dish, put one layer of noodles, then cheese mixture, then meat mixture. Sprinkle with Mozzarella cheese. Repeat layers. Cook at 350° for 35 minutes.
Combine all ingredients in casserole dish and bake in oven at 350° until rice is done.
Combine carrots, apples and lemon juice. Toss lightly. Chill. Serve with fish dishes. Makes 4 servings.
Mix ingredients well. Pour into a well-greased iron frying pan. Bake at 350° for 1 hour. Serve hot. Recipe from "Island Born and Bread" Cookbook, Harbers Island, North Carolina.
Heat first three ingredients until gelatin and sugar dissolve. Remove from heat and stir in cream cheese. Add baby food and pineapple (drained) and set aside to cool. Add Cool Whip and pour into 9 x 13-inch dish to set. Sprinkle with nuts if desired.
Heat oven to 350°. Line cookie sheet with foil. Finely chop nuts. Beat egg whites until foamy. Gradually add sugar and vanilla. Beat until stiff peaks form. (Egg whites may be tinted with food coloring if desired.) Fold in chocolate chips and chopped nuts. Drop by teaspoon onto cookie sheet. Place in oven. Immediately turn oven off. Leave oven door shut for 8 hours. Makes 2 to 3 dozen.
Beat well. Bake 1 hour at 350°. When cake cools, stick holes in cake.
In large bowl add bananas, eggs, butter and sugar. Mix well. In another bowl combine remaining dry ingredients. Add mixtures and stir. Pour into a well-greased and floured loaf pan. Bake in preheated oven at 350°. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
Sift together flour, salt and soda. Cream shortening. Add flavorings. Add dry ingredients gradually; mix thoroughly. Arrange pecan halves in groups of 3 on greased baking sheet to resemble head and hind legs. Mold teaspoons of dough into balls. Dip bottoms in egg white and press onto pecans. Bake at 350° for 10 to 12 minutes. Cool and frost tops.
Cook and stir shortening and flour together. Slowly add milk and cook to a heavy white sauce, adding salt and pepper. Remove from heat and add tuna. Mix well. Pour into a shallow baking dish. Cover and chill overnight.
Put orange rind and dates or raisins through food chopper and put into mixing bowl. Then put juice of the orange into a cup and fill up with hot water. Add soda and pour over dates and orange. Add sugar, oil and beaten egg. Last, add flour, sifted with baking powder and salt. Add nuts. Bake at 350° for 1 hour.
In heavy saucepan, combine sugar, milk, butter, pumpkin and spice. Bring to a boil and simmer on medium heat, stirring constantly to 234° on candy thermometer. Remove from heat; stir in butterscotch morsels, Marshmallow Creme, nuts and vanilla. Blend well! Pour quickly into a well buttered 9 x 13-inch pan. When firm, cut into squares. Remove from pan. Pack into box and store in refrigerator. Makes 3 pounds.
Mix pudding with 3 cups milk. Add Eagle Brand milk and Cool Whip. Line baking dish with vanilla wafers and bananas. Layer until dish is full. Top with additional Cool Whip if desired.
Combine first 7 ingredients; shape into 24 meatballs. Brown meatballs in oil in a 4-quart Dutch oven. Remove as they brown. Combine soup and broth in Dutch oven. Add meatballs and vegetables; bring to a boil. Cover and simmer fo 30 minutes or until vegetables are tender. Add parsley. Makes 6 to 8 large servings.
Cut celery in 6-inch sticks. Fill with peanut butter and add raisins on top of peanut butter.
Heat oven to 350°. Sprinkle chopped pecans evenly in the bottom of greased Bundt pan. Cut each biscuit into fourths. Mix cinnamon and sugar together in small bowl. Roll each biscuit piece in sugar mixture. Place them evenly on top of pecans. Combine brown sugar and margarine. Pour evenly over biscuits. Bake for 30 to 40 minutes. Cool 10 minutes in pan. Invert onto serving plate. Enjoy!
Boil water, sugar and vinegar. Pour over thin onion rings. Cover tightly and refrigerate overnight. Drain well. Add mayonnaise and celery seed to taste. Chill and serve with Ritz crackers.
In a small saucepan, melt butter. Saute green pepper and onions. Add zucchini, bread crumbs, Parmesan cheese, salt and pepper. Turn into a covered 1-quart casserole dish. Bake at 375° for 20 minutes. Remove from oven. Sprinkle Cheddar cheese on top. Makes 6 servings.
Brown beef in a large pot; drain and add onions. Cook until onions are tender. Add remaining ingredients except cheese and chips. Simmer for 15 minutes. Ladle into bowls; top with the shredded cheese. Serve with chips. Yield: 6 to 8 servings.
Combine oil, soy sauce, honey, onion, vinegar, garlic and ginger; pour over meat in glass dish. Cover; marinate for 12 hours, turning meat occasionally. Baste with marinade while barbecuing over a hot fire. Slice in strips on the diagonal. Serve immediately.
Crumble cake up in a large container (punch bowl). Mix sugar and softened cream cheese together. Mix Dream Whip as on package, then mix with cream cheese mixture. Spread over cake, then top with pie filling. Let set in refrigerator overnight, then serve.
Slice off top half from dinner rolls. Spread bottom half with mustard. Add cheese and ham as if making a sandwich, return top half of rolls. Mix last four ingredients and pour over "mini sandwiches." Bake until warm and cheese melts.
Combine first 4 ingredients until crumbly. Pat one-half of mixture into baking dish. Pour pie filling over mixture and top with remaining mixture. Bake at 375° until brown and bubbly (about 45 to 50 minutes). Yield: 6 to 8 servings.
Dissolve Jell-O in boiling water. Refrigerate 1 hour. Add other ingredients and chill.
Slice bread lengthwise, slightly scooping out center. Spread each half with mustard (and butter/mayonnaise, if desired). Layer turkey, ham, cheese and tomatoes on bottom half. Sprinkle with pepper and top with bacon. Place top half of bread on sandwich. Wrap tightly in foil. Bake at 375° for 20 minutes. Cut into slices. Add lettuce, if desired. Serve warm. Excellent with soup, crisp vegetables, corn-on-the-cob and brownies. Serves 4 to 6.
Mix first 6 ingredients. Season with salt and pepper to taste. Sprinkle crushed potato chips over top. Bake at 350° for 30 to 35 minutes.
Combine cream cheese and yogurt; blend in until smooth. Stir in remaining ingredients; chill. Serve with fresh fruit. Makes 2 cups. Calories per serving: 100 (4 tablespoon serving).
Microwave margarine in microwave-safe bowl on High 1 minute or until melted. Add sugar and milk; mix well. Microwave on High 5 minutes or until mixture begins to boil, stirring often, 3 minutes. Mix well. Scrape bowl. Continue microwaving 5 1/2 minutes. Stir after 3 minutes. Stir in chips until melted. Add remaining ingredients. Mix well. Pour into greased 9-inch square pan. Cool. Cut into squares.
Cook broccoli according to package instructions; drain. Combine soup, mayonnaise, eggs and onion; blend into broccoli. Pour into a buttered casserole baking dish; sprinkle with cheese. In separate bowl, melt margarine and add crumbs. Mix well; sprinkle over cheese. Bake at 350° for 30 to 45 minutes. Serves 8.
Brown meat; drain. Stir in spaghetti sauce, macaroni and dressing; heat throughly. Sprinkle with cheese. Makes 4 to 6 servings.
Melt butter or margarine; add soup, milk and onion. Heat to simmer. Slowly stir in Cheez Whiz. Cook broccoli cuts according to package directions. Place in a 9 x 13-inch baking dish. Pour hot mixture over broccoli, then stir in Minute rice. Bake at 350° for 25 to 30 minutes.
Cook chicken with onion. Pick off bones; drain broth. Cook noodles in broth. Drain noodles; add soup, cheese and chicken. Put in large casserole. Spread buttered cracker crumbs over top and bake 1 hour at 300°.
Toss the broccoli, onion, Mozzarella and Swiss cheese and bacon with mayonnaise, sugar and vinegar mixture.
Cook in skillet over medium heat. Stir continually. When mixture gets to desired brownness pour into pie pan lined with foil and buttered. Let cool and break into pieces. Makes 1 small batch. Great for holiday baskets!
Combine graham cracker crumbs and butter. Press into bottom of pan. Combine confectioners sugar, eggs and butter. Beat for 15 minutes. Pour mixture on crumbs; sprinkle drained pineapple over the mixture. Cut up bananas over top. Top with Cool Whip and nuts.
Grease baking dish and flour generously. Pat one can chuck in bottom of pan and cover with one can undiluted mushroom soup. Bake at 350° for about 40 to 60 minutes.
Mix butter, sugar, brown sugar, cinnamon and pecans. Knead dough; roll into walnut sized balls. Coat balls with mixture and put into greased Bundt pan. Let rise overnight. Bake at 275° for 40 minutes.
Grind Oreos in food processor. In a 13 x 9-inch dish spread 1/2 of the Oreos evenly onto the bottom. In a large mixing bowl, pour Dream Whip and milk; mix with mixer until fluffy. Beat in cream cheese and powdered sugar. Gently pour over Oreos in dish. Spread evenly and sprinkle remaining Oreos over the filling. Resembles top soil.
Mix flour and sugar. Add butter and egg yolks. Stir in gradually the buttermilk, vanilla and salt. Fold in egg whites. Pour into a 9-inch pie shell. Bake at 375° for 45 to 60 minutes or until a knife comes out clean. Pie should be lightly browned.
Put half of bread in 9 x 13-inch pan; top with ham, cheese and remaining bread. Mix together mustard, eggs, salt and milk and pour over bread mixture. Refrigerate overnight. Bake in slow oven (300°) for 45 minutes. Top with cornflake crumbles and dot with butter. Return to oven for an additional 15 minutes.
In a small bowl, combine butter, garlic powder and parsley flakes; set aside. In a large mixing bowl, combine 3 cups of the flour and the shortening. Cut in shortening until mixture is the consistency of cornmeal. Stir in buttermilk and continue to mix until dough is smooth. Add cheese and mix well. (Dough should be soft and pliable.) Sprinkle remaining 1/2 cup flour on cutting board surface; turn dough out onto floured surface and roll to 1/2-inch thickness. Cut with 2-inch biscuit cutter. Place biscuits on a greased baking sheet. Bake at 325° for 20 to 25 minutes or until biscuits are golden brown, brushing butter/garlic mixture over tops of biscuits just as biscuits begin to brown. Serve hot.
Dredge beef in flour. In large heavy Dutch oven over medium-high heat, brown beef, onions and garlic in butter. Stir in broth, scraping up browned pan drippings. Bring to boil; reduce heat. Cover and simmer 2 1/2 to 3 hours or until meat is fork-tender. Remove to cutting board. Cover and let rest 10 minutes. (At this point, you can freeze meat and pan liquids for later use.)
Melt butter in 10 x 15-inch baking pan in a 400° oven, then remove pan from oven. Stir onion, garlic, basil and pepper into butter. Place chicken, skin side down, in butter mixture, then turn over. Bake uncovered about 45 minutes or until chicken is done. Place spinach in a 2 to 3 quart casserole dish. Bake covered for 30 minutes. After 15 minutes, break into chunks to speed thawing. Pour thawed spinach into a colander and squeeze cut liquid. In a pot of salted boiling water, cook pasta until al dente and drain. When chicken is done, lift from pan. Keep warm. Add spinach to pan and stir to scrape browned bits free, then add pasta and cheese. Mix well. Season with salt to taste. Mound a portion of the pasta on each of 4 dinner plates. Flank with 2 pieces of chicken and an orange wedge. Before eating, squeeze orange over chicken and pasta. Makes 4 servings.
Combine ingredients and toss. Chill thoroughly before serving. Garnish with egg slices.
Heat oven to 350°. Grease a 13 x 9-inch pan. Heat a 10-inch skillet with 2 tablespoons oil over medium-high heat. Stir-fry chicken 2 minutes. Add peppers, onion and cilantro; stir-fry 4 minutes. Remove from heat; stir in beans.
Mix sugar, vinegar, mustard, water, celery seed and oil together. Heat and boil this for about 1 minute. Let this mixture cool.
Combine diced potatoes, carrots, onion and celery. Cover and cook for 10 minutes; drain and mash. Add chicken broth, Velveeta cheese, milk, flour and pepper. Microwave 1/2 power for 20 minutes. Stir occasionally. Freezes well!
Wash and drain rice; spread out in greased pan. Cut up chicken and place on rice. Salt and pepper. Mix soup and water. Pour over chicken. Cover pan with foil and bake in oven at 350° for 2 hours.
Brown ground beef well and cook onion until tender. Chop up ground beef well. Remove ground beef and onion. Oil skillet; add cabbage. Cover skillet and stir every 4 to 5 minutes, until slightly browned. Add all other ingredients; stir. Cover and simmer 5 minutes.
Combine oats, flour, peanuts, sugar, soda and salt. Mix well. Add margarine and mix until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumbs. Press remaining mixture onto bottom of a greased 15 1/2 x 10 1/2-inch jelly roll pan. Bake at 375° for 12 minutes.
Bring cider and cinnamon to a boil. Reduce heat and add liquor, stirring until heated. Serve in a tall glass garnished with a cinnamon stick.
Stir sugar and milk together. Bring to a gentle boil for 9 minutes. Remove from heat and add chips, butter, marshmallow cream and vanilla. Beat until blended and chips are melted. Pour into buttered pan. Cut when cold. Makes 5 pounds.
Saute onions in butter (don't brown much). Add milk and heat (don't boil). Add cheese and all other ingredients. Add more salt, if desired. Makes 4 quarts. Can be frozen.
Combine broccoli, Velveeta and mushroom soup in glass baking dish. Crumble Ritz crackers and melted butter over broccoli. Bake at 325° for 25 minutes until light brown.
Mix flour, butter and brown sugar together until fine crumbs. Reserve 1 1/2 cups of crumbs for topping.
Cook chicken and debone it. Put chicken in bottom of baking dish. Layer cream of chicken soup over chicken. Mix herb dressing, onion, egg and milk. Mix and pour over soup layer. Pour the chicken broth over top. Bake at 325° for 1 hour. Sprinkle a handful of herb dressing over the top.
Mix mayonnaise, soup, milk, cheese and curry powder to make sauce. Mix stuffing mix and margarine. Layer broccoli, then chicken. Cover with sauce. Then top with stuffing mix. Bake at 350° for 30 minutes.
Cook pasta 4 minutes; drain. Pour oil, lemon juice and steak seasoning over pasta and let stand for 3 hours, stirring occasionally. Add olives, pimento and chopped onion; toss and serve.