HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and add 1 cup of powdered sugar and cocoa slowly. Mix well. Beat egg whites until stiff and add 1 cup of powdered sugar to it gradually. Add coffee to the butter mixture to help incorporate balance of powdered sugar. Then add both mixtures together and beat until fluffy and of spreading consistency. Will frost 1 double layer cake.
Mix cheese, soup and milk. Pour half in a 9 x 12 pan. Separate rolls and place cut up chicken in and roll tucking edges in. Place in mixture. Then spoon the other half of sauce over rolls. Bake at 30 degrees for 25 - 30 minutes or slightly browned.
Preheat oven to 350°. In a skillet, cut up chicken into cubes and saute in butter until lightly brown. Set aside. In a bowl, mix 2 cans soup, 1 can broth and 1/2 cup mayo. Add your chicken and mix. Prepare your stuffing according to directions on box; set aside.
Heat oil in skillet. Add rice and cook until brown. Add peppers and onion and saute. Add the rest of the ingredients and stir well. Cook, covered, on low heat for 20 to 25 minutes.
Cook spaghetti and drain. Mix all other ingredients together, reserving 1 cup of cheese for topping. Salt and pepper to taste. Pour into greased, large casserole dish. Sprinkle remaining cheese over the top. Bake in a 350° oven for 1 hour, covered.
Preheat oven to 350°. Cut off ends of zucchini and cut them in half, lengthwise. Cook zucchini in 1-inch deep salted boiling water for 5 to 10 minutes, until crisp, yet tender. Drain. Scoop out pulp, leaving 1/4 inch shell. Chop enough pulp to make about 3/4 cup. Saute onion in butter. Combine with remaining ingredients, including pulp. Spoon evenly into zucchini shells. Place shells into a greased 9 X 13-inch baking dish. Bake uncovered for 25 minutes.
Cook shells (al dente). Rinse, drain and set aside. Brown ground beef and drain. Add salt and pepper and stir in marinara sauce. Simmer 20 minutes. In a buttered 9 x 13-inch casserole, layer 1/2 the shells, 1/2 the sauce, 1/2 the sour cream and 1/2 of each bag of cheese. Repeat layers. Cover and bake at 350° for 40 minutes. Uncover and bake 20 minutes more.
Cook together for 10 minutes, the water, bouillon, celery, onion and potatoes, then add the frozen vegetables. Cook 10 to 15 minutes more, then add the remaining ingredients. Simmer until cheese melts. Do not boil. Makes 4-quarts and freezes well.
Mix kraut, sugar and tomatoes. Top with crumbled bacon. Add a little melted bacon grease and bake at 350° for 1 1/2 hours. Do not cover while baking.
Thoroughly brown meat on all sides in hot oil. Add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves and seasonings. Simmer 2 hours; stir occasionally to keep from sticking.
Whip mayonnaise together with cream cheese and garlic powder. Mix well. Fold lobster meat into mayo mixture; spread thinly into a buttered 9 x 10-inch glass or casserole dish. Sprinkle almonds on top. Bake at 350° for 30 minutes. Serve with crackers or toast rounds.
Cut shortening into flour; add sugar and salt. Mix together in a cup the vinegar, egg and water. Add to flour mixture. Mix well. Chill 15 minutes. Makes 2 pies and 1 shell. Refrigerate or freeze until ready to use.
Mix chicken with all but cheese. Refrigerate about 30 minutes before serving. Heat oven to 375°. Put mixture in casserole. Top with cheese. Bake about 25 minutes or until bubbly.
Blend all ingredients. Put in buttered muffin pan. Bake 15 to 25 minutes at 400°. Dip top of muffins in melted butter and sugar.
Slice onion on top of ribs in roast pan. Combine rest of ingredients. Baste ribs. Roast for 2 hours at 350°. Baste frequently.
Crumble sausage into large glass bowl, microwave, covered with plastic wrap, on High for 5 to 6 minutes or until no longer pink, turning bowl once. Drain. Add milk, eggs, dry mustard, salt, cheese and bread; mix well.
Mix all ingredients and put into casserole dish. Crush 1 package Ritz crackers over the top and cut up 1 stick of margarine. Bake at 350° for 30 minutes. Delicious!
Cook 4 hours at 350° or until meat can be pulled apart. Stir and remove excess fat after pulling apart.
Soften the yeast in warm water. Add the 3 cups flour and salt gradually to the 2 cups cooled milk; beat until smooth. Stir in the yeast. Cover and let rise in a warm place until doubled. Add 1 cup scalded milk to the butter and sugar; stir until butter is melted. Cool to lukewarm; stir into the yeast mixture. Stir in enough of the remaining flour to make a soft dough. Stir in a mixture of the fruits. Knead the dough on a floured surface until smooth and satiny, adding flour as needed. Place in a greased bowl and grease top of dough. Cover; let rise until doubled, about 2 hours. Punch down dough and divide into 4 portions. Shape into loaves and place in 4 greased 8 1/2 x 4 1/2 x 2 1/2-inch pans. Brush tops of loaves with melted shortening; sprinkle with almonds. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 35 to 40 minutes.
Place bacon and onion in pan and cook. When bacon begins to brown, remove. Add smoked salmon and vodka. (Take the pan away from the flame when adding vodka.) Allow to simmer several minutes, then add marinara sauce, Parmesan cheese, heavy cream and egg yolks. Simmer for several minutes, then toss in rigatoni. Garnish with parsley and serve.
Drain fruit syrup into saucepan; add sugar, vinegar, and spices and boil 5 minutes. Pour mixture over fruit and cover tightly. Refrigerate at least 4 hours. Drain if desired before serving.
Brown ground beef and onion in large skillet over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Stir in potatoes, salt and pepper. Increase heat to medium-high and cook 5 minutes, stirring occasionally. Stir in salsa. Continue cooking 8 to 10 minutes or until potatoes are lightly browned, stirring occasionally.
Combine all ingredients. Bake in a greased and floured Bundt pan at 350° for 1 hour and 20 minutes.
Peel, then scrape cukes lengthwise with a fork to remove acid. Slice thinly. Make a layer of cukes in a medium to large bowl. Sprinkle very lightly with salt. Continue layers of cukes and salt. Press for 4 hours. (I use a small plate and an empty bottle filled with water.) Drain. Cover with vinegar; press again for 2 hours. Drain in strainer for 1/2 hour. Mix with cream and a dash or two of pepper. Chill and serve.
Marinate chicken in juice, garlic and seasonings 15 minutes. Cook chicken in oil 2 to 3 minutes or until chicken looses pink color. Add peppers and onions. Continue cooking 3 minutes or until chicken is tender. Spoon onto tortillas. Top with salsa and cheese. Yields 4 servings.
Mix flour, salt, pepper and paprika together. Cut meat into portions; pound flour mixture into steak and brown in oleo. Saute onion. Mix onion, water and sour cream until well blended. Pour over meat; cover and cook over medium heat 35 to 45 minutes. Uncover and cook until sauce thickens (10 to 15 minutes). Serves 8.
Place spareribs in bottom of heavy roaster. Cover with layer of sliced onion. Mix rest of ingredients to make barbecue sauce. Pour over top. Repeat layers. Cover and bake at 325° until meat is tender, about 2 to 2 1/2 hours according to thickness of spareribs. Remove to platter and serve while hot.
Melt 2 tablespoons of butter. Add flour and cook until smooth. Add milk; cook until thick, stirring constantly. Add diced cheese when sauce begins to thicken. Boil water for noodles; add salt. After noodles are cooked, remove and drain; put in buttered dish. Add melted cheese sauce to macaroni and sprinkle with crushed crackers. Bake at 350° for 45 minutes.
In small bowl, mix eggs, mayonnaise, mustard and relish until well blended. Cover; chill at least 1 hour.
Put chopped dates in boiler with 1 cup boiling water and add 1 teaspoon baking soda. Cream sugar and butter. Add egg and beat well. Add flour and salt alternately in thirds with water, soda and dates. Add vanilla and 1/2 cup nuts. Bake at 350° in a 9-inch square pan until done.
Dissolve jello in 2 cups boiling water. Add orange juice. Add undrained crushed pineapple and 2 cups drained mandarin oranges. Pour into 13 x 9 dish. After it is set, mix vanilla pudding, 1 cup milk and Cool Whip. Top with this mixture.
Mix sugar and flour. Beat eggs and add sugar and flour to them. Bake in uncooked pie shell at 350° for 45 minutes.
Cook squash as usual. Saute onion and green pepper in oleo. Mix with cooked, drained squash. Beat egg. Mix with creamed corn. Mix with other ingredients. Pour into greased casserole. Sprinkle with Ritz cracker crumbs on top. Bake 1 hour at 350°.
Cream together sugar and oil. Add eggs, one at a time; beat several minutes. Add flour and milk; begin with flour and end with flour. Beat several minutes. Add flavoring. Pour cake in cake pans; will make 4 layers.
Clean beans, soak overnight in water to cover (drain). Make chicken stock by dissolving bouillon cubes in 1 1/2 gallons hot water, in a 5 gallon pot. Add drained beans and ham shank. Bring to boil, reduce heat to medium and cook until beans are tender, about 1 1/2 hours.
Take a fresh pineapple and slice in half, taking pineapple out and using shell as the dish. Blend cream cheese, mustard, chutney and curry powder in food processor with an off-on motion until well blended. Put into pineapple shell and top with toasted almonds. Refrigerate 2 hours before serving with crackers.
Combine dry ingredients in large mixing bowl. Add eggs and oil, stirring until ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans and bananas. Put into greased and floured cake pans. Bake for 25 to 30 minutes at 350°. Cool when done.
Mix well and roll in a large or 4 small rolls. Chill until firm and slice.
Heat oven to 375°. Combine raisins and water in saucepan. Bring to a boil. Simmer 5 minutes.
With mixer, beat margarine and sugar until creamy. Stir in flour and walnuts until mixture is crumbly. Reserve 3/4 cup crumb mixture for topping. Press remaining crumb mixture on bottom of 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 350 degrees for 15-18 minutes or until lightly browned. Meanwhile, blend pumpkin, condensed milk, molasses, eggs, pumpkin pie spice, and vanilla; pour over pastry crust. Sprinkle with reserved crumb mixture. Bake 30 to 35 minutes more or until set. Cool in pan or wire rack. Drizzle with powdered sugar glaze if desired. Cut into 3 1/2 x 1 1/2-inch bar. Store covered in refrigerator.
Bring to boil sugar, 1 cup water and grapefruit juice. Add 2 envelopes gelatin that has been dissolved in 9 tablespoons water. Set aside. Arrange avocado slices in bottom of pan. (I grease pan first with oil.) Pour 1/2 of gelatin mixture over avocado slices. After gelatin is firm, spread over all, the cream cheese that has been blended with mayonnaise. Drain grapefruit perfectly and arrange sections over cheese. Pour remaining gelatin over grapefruit. Cover and refrigerate overnight. Cut in squares. Using spatula, turn out on lettuce leaf. This is very good!
In a large mixing bowl, combine soups, vegetables and chicken broth. Mix well. Add spices and mix until thoroughly blended. Pour mixture into a 10-inch Kitchen Fry shallow pan. Place biscuits on top of chicken mixture. Cover. Place on medium heat. Turn heat to low when lid is hot to touch. Bake for 30 minutes.
Sift together first 4 ingredients. Cream oleo at high speed for 3 minutes. Add sugar 1 cup at a time. mix well. Beat eggs and add 1 at a time. Mix for 3 minutes. Add vanilla, butter, chocolate and peppermint extract. Add to dry ingredients. Add milk and sour cream. Beat for 4 minutes. Pour into waxed paper lined tube pan. Bake in preheated oven for 75 to 90 minutes. Cool in pan for 5 minutes.
Bake pie shell as directed and cool. Beat 3 egg whites at room temperature until soft peaks form. Beat in 1/2 cup sugar gradually until stiff. Beat in 3 egg yolks at low speed. Beat in thawed Cool Whip topping until blended. Beat in 1/3 cup of one of the following choices of frozen juice, thawed and undiluted, and add appropriate food coloring: lime Juice (green food coloring), pink lemonade (tiny bit of red food coloring), lemonade or pineapple juice (yellow food coloring), orange juice (red + yellow food coloring). Mound into pie shell. Freeze several hours until firm. Serve frozen and refreeze unused portion.
Mix confectioners sugar, peanut butter, butter and vanilla together. Shape into balls; dip into melted paraffin and semi-sweet chocolate chips.
Preheat oven to 350°. Cream together butter and sugar; add the next 3 ingredients. Add applesauce. Dissolve soda in warm water, then add to mixture. Sift flour and salt together, then mix with mixture. Bake 45 minutes. Allow cooling before removing from pan.
In a large heavy kettle or pot, heat vegetable oil. Add chunks of beef and stir constantly over moderate-high heat until brown.
Melt butter. Add flour gradually; cook to a light brown. Add onions; saute until golden. Add shrimp; mix well. Let cool slightly. Add tomatoes, water, green pepper and seasoning. Cook, stirring frequently, for 20 minutes. Serve over rice. Serves 8.
Preheat oven to 325°. Melt butter in 8 1/2 x 12-inch pan. Sprinkle graham cracker crumbs; mash. Put in butterscotch chips, coconut and pecans. Pour milk over ingredients. Bake for 25 minutes at 325°. Let cool and cut in squares.
Step 1: Mix flour, melted butter and pecans. Press evenly into bottom of a 9 x 13-inch dish. Bake at 350° for 25 minutes. Let cool.
Put meat on sticks. Sprinkle with garlic salt and let stand overnight in refrigerator. Dip in evaporated milk and cracker crumbs. Brown in frypan. Put in baking pan. Add salt and pepper. Add enough water to cover bottom of pan. Cover with foil. Bake at 375° for 1 1/2 to 2 hours. Cold leftovers are very good.
Thaw and drain broccoli. Mix all ingredients except stuffing mix. Pour into greased casserole. Sprinkle with stuffing mix. Bake at 350° for 30 minutes or until piping hot.
Slice eggs in half lengthwise, remove yolks and mash. Add remaining ingredients, except last 2 and mix until smooth. Fill egg whites with the mixture and chill. Dust with paprika and garnish with parsley. Makes 12, about 42 calories each.
In a bowl, mix bread crumbs with salt and pepper; set aside. Lightly pound each chicken breast and dip in egg mixture, then in bread crumbs. Brown quickly in hot oil and remove to casserole. Remove excess oil. Add tomato sauce and spices to skillet. Heat to boiling, then simmer for 10 minutes. Add butter and pour this over chicken. Sprinkle generously with Parmesan cheese, cover and bake at 350° for 30 minutes. Top with grated Mozzarella cheese and bake 10 minutes longer, uncovered. Serves 4 generously.
Mix together and put into 8 x 12-inch pan. Bake at 375° for 15 minutes. Cool.
Beat egg white and salt until stiff. Stir in brown sugar and vanilla. Add pecans. Drop by spoonful onto greased cookie sheet. Bake at 250° for 30 minutes.
Combine ingredients in punch bowl and add approximately 1/2 gallon of rainbow sherbet before serving.
In a mixing bowl, cream butter and sugar until fluffy; add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. In a separate bowl, combine flour, cocoa and baking soda and add alternately with milk to potato mixture, blending well after each addition. Stir in nuts. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 40 to 45 minutes or until cake tests done. Cool on a wire rack. Serve with a dollop of whipped cream or whipped topping on each piece.
Heat the first 4 ingredients on medium until Crisco has melted. The mixture needs to be warm but not hot. Remove from heat and mix in 2 cups of flour, yeast and eggs (already beaten). Add enough flour to make a soft dough. Let rise 1 hour and punch down. Make out rolls; let rise 30 minutes and bake at 375° for 10 to 12 minutes. Yields 24 rolls, depending on size.
In a large mixing bowl, on medium speed, mix Crisco until fluffy and creamy. Add salt, water and flavoring and mix. Add 1/2 box of sugar at a time. After adding all of one box of sugar, lower mixer speed to low to mix remaining sugar in well. Beat until smooth.
Mix butter, sugar and brown sugar. Add beaten egg, vanilla and peanut butter. Mix flour, soda and salt. Add oats and mix. Add to butter mixture and mix well. Drop by teaspoonful onto a cookie sheet. Press flat with fingers. Press crisscross on top with a fork dipped in cold water. Bake at 350° for 8 minutes.
Preheat oven to 400°. Combine all ingredients except chicken in a glass baking dish. Coat chicken in apricot mixture and lay flat in dish. Bake at 400° for 10 minutes. Turn chicken over. Reduce heat to 325°. Bake another 30 minutes until done. Serve with steamed carrots. Makes 4 servings. Calories 337; cholesterol 144 mg., fat 6 grams; sodium 114 mg.
Mix cake mix and oranges together and bake as box indicates. Bake in 2 small layer pans.
Beat egg whites stiff. Cream oleo and shortening. Add sugar, beat until smooth. Add egg yolks, one at a time and beat well. Add flour and soda to mixture, then add the buttermilk and vanilla. Add coconut. Fold in the egg whites. Bake at 350° for 25 minutes. Grease and flour 3 cake (layer) pans.
Bring the water to a boil in a large pan. Crumble beef and add it to the water along with the rest of the ingredients. Bring the mixture to a boil for 1 to 2 minutes, stirring to mix well, and break up any lumps of meat. Reduce heat; cover and simmer for 20 minutes. To serve, spoon mixture on hamburger buns that have been wrapped in foil and warmed in the oven. Every kid from 5 to 50 will love 'em!
Bring water to boil. Add salt and cornmeal gradually, stirring constantly, until thickened and bubbles. Remove from heat and serve immediately.
Sift dry ingredients together. Add onion. Add egg and milk, stirring lightly. Drop a teaspoon of batter for each hush puppy into hot deep fat (360°), frying only a few at a time. Fry until golden brown. Drain on absorbent paper. Makes 2 dozen.
Cut up Velveeta and cream cheese; let stand until soft. Grate in Cheddar. Season with garlic salt, onion salt and 2 teaspoons Lea & Perrins Worcestershire sauce. Mix well with hands and form into balls or logs and roll in chopped pecans. Wrap in plastic wrap. Wrap again in foil. Store in refrigerator; will keep for weeks.
Brown ground beef, separate into bite-size pieces. Add onions and celery; simmer until tender. Combine ground beef mixture with remaining ingredients. Bake at 350° for 1 hour. Rice can be served with dish if desired.
Put cleaned vegetables and bacon in a large bowl. Mix sugar, water and flour; bring to a boil. Lower heat and boil until it is thick and clear. Cool and then add mustard and mayonnaise. Mix with electric mixer and keep in refrigerator. Mix what you need with vegetables just before serving.
Slice hot dogs lengthwise. Spoon chili onto hot dogs (generously). Add onions and heat on High in microwave for 2 1/2 minutes. Remove from microwave. Sprinkle generous amount of cheese on top. Put back into microwave for 30 seconds. Place in buns.
The bread crumbs are optional; however, if not used, double the amount of walnuts.
Mix sugar and oleo; add rest of ingredients and pour into unbaked pie shell. Bake at 300° for 60 minutes. Freezes well.
Combine all ingredients in large mixing bowl; mix well. Pour into greased jelly roll pan. Bake at 350° for 20 to 25 minutes. Frost with cream cheese icing.
Sift together flour, salt and baking powder. Melt butter and chocolate; cool a little. Blend in sugar and eggs and beat. Add in dry ingredients and nuts. Chill. Shape into walnut size balls and roll in some confectioners sugar. Bake on greased sheet for 18 to 20 minutes at 300° or for 12 to 15 minutes at 350°.
In large bowl, cream butter and brown sugar until fluffy. Stir in potatoes and eggs. Beat until smooth. Combine syrup, milk, vanilla, salt and cinnamon. Add to mixture. Bake uncovered at 400° for 35 minutes in pie pan.
Brown and drain sausage. Mix all ingredients together. Roll into medium size balls. Place on cookie sheet. Bake at 350° until brown.
Whip cream until stiff and fold into the chocolate frosting. Spoon mixture into crust. Then mix 1 pint heavy whipping cream sweetened with a little sugar and vanilla. Put over top of pie. Freeze. This pie is a lot better than the frozen pie you buy at the store.
Mix all ingredients. Cook 20 minutes or so until tender. Put in hot jars. Cook hot water bath for 15 minutes.
Mix ingredients together. Put cracker crumbs and butter on top. Bake until steaming hot!
Prepare Crisco pastry recipe for double crusted pie, as directed on package. Cut into 4-inch rounds. Fit into medium sized muffin cups.
Mix in saucepan the blueberries, sugar, flour and water. Bring to slow boil and cook until mixture is thickened. Cool. Mix together margarine, brown sugar, flour and pecans and press flat in square or oblong pan. Bake at 425° until slightly brown (about 8 minutes). Let cool.
Wash the kidney beans. Cut the onion up in small pieces. Slice the hard-boiled eggs. Save 1 slice of egg for top of dish. Add mayonnaise and sprinkle Salad Supreme in. Mix it and lay 1 slice egg on top. Sprinkle paprika on top of egg.
Heat soup. Lay out fish in shallow, greased baking dish. Bake fish for 20 minutes at 400°. Reduce heat to 300° and pour soup over fish and continue baking for another 15 minutes. (Oh, sole easy!)
Cook asparagus as directed. Make a dressing by mixing wine, oil and herbs. Marinate cooked asparagus in the dressing, in the refrigerator, for at least 1 hour. Roll each asparagus spear in a slice of ham. Arrange on a serving plate to serve cold, or heat in a 350° oven for 15 minutes and serve warm. Makes 40 servings.
Place tomatoes, garlic and jalapeno peppers in blender and blend on chop until all ingredients are chopped. Remove and place in bowl. Manually chop green peppers into small pieces and add to tomatoes. Add basil, parsley, salt and garlic powder and mix all together.
In a 2-quart casserole dish, put 1 cup of applesauce; sprinkle with sugar and cinnamon, then crumble bread over top of that. Use another cup of applesauce; repeat sugar, spice and bread. Dot top with plenty of butter; bake in 375° oven and brown for about 20 minutes.
Combine all ingredients. Mix well. Pour into casserole dish and bake at 350° for 1 hour.
Combine all ingredients. Mix well. Bake in 4 loaf pans at 350° for 45 to 60 minutes.
Put oleo, water and cocoa in a saucepan and bring to a boil. Pour over flour, sugar and salt mixture. Add eggs, milk, soda, vanilla and nuts. Mix well. Pour into a greased 10 x 15-inch pan. Bake at 350° for 25 minutes.
Steep tea bags in boiling water for 5 minutes. Remove bags, squeezing out liquid. Add sugar, lemon juice and cranberry juice cocktail, stirring to dissolve sugar. Just before serving, stir in club soda. Pour over ice cubes in tall glasses.
Mix Russian dressing, preserves and soup mix. Spread over chicken. Bake at 350° for 1 hour.
Mix together and bake 1 1/2 hours at 325° in covered dish.
Boil sugar with 2 quarts water about 5 minutes. Have mint steeped and add fruit juices, tea and remaining water. Just before serving, add ginger ale. Add frozen strawberries just before serving (optional). Serves 100.
Cream butter and cream cheese together. Add flour and salt and blend well. Form into 3 balls; chill several hours. Roll thin using lots of powdered sugar (not flour) over rolling surface. Cut into 3-inch squares. Fill. Do not overfill; filling will bake out. Bake at 375° for 15 minutes. Cool on rack. Sprinkle with powdered sugar.
Sift dry ingredients in a large mixing bowl. Make a well and add all ingredients. Mix for 10 minutes. Pour into a greased and floured 10-inch tube pan. Start in a cold oven. Do not open oven door for 1 hour. Bake for 1 hour and 30 minutes at 325°.
Cube cheese (drop in blender). Add all other ingredients. Blend until liquified. If cheese is cold, add 1 to 3 tablespoons hot water.
Mix all the ingredients together except the apples and pineapple juice. Slice apples. Put in bowl with pineapple juice to keep apples from turning brown. Serve with toothpicks for dipping or bowls for apples with sauce on the side.