HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, cocoa and salt and mix well; add mayonnaise and milk, then add flour and soda (baking). Bake at 350° for 45 minutes. Cake can be iced to your preference.
Cream together shortening and sugar. Add eggs and vanilla. Add flour and dry ingredients. Stir in nuts and raisins. Add fruit cocktail last. Bake at 350° for 10 to 15 minutes.
Combine first three ingredients. Salt and pepper to taste. Put in 9 x 12-inch baking dish. Slice eggs over this. Mix butter, milk, baking powder and flour and pour over chicken mixture. Do not stir. Bake at 425° for 45 minutes to 1 hour or until crust is brown.
Peel eggs and cut in half lengthwise. Remove yolks, put 1/2 of them in a bowl and mash well. Discard the other half. Add mayonnaise, mustard, salt, pepper and crab meat. Mix well. Stuff egg whites. Sprinkle tops lightly with Old Bay seasoning. Chill before serving.
Mix all ingredients well. Makes excellent dressing for salads, sandwiches, pork or chicken.
Cream all ingredients. Cover and refrigerate overnight. Divide dough into 3 equal parts. Allow to sit at room temperature until easy to handle. Roll each into a 10-inch diameter circle. Cut each circle into 12 pie-shaped pieces. Roll up starting with wide end. Place on lightly buttered baking sheets. Bake in a preheated oven at 350° for 30 minutes. Cool on a wire rack. Yields 36.
Mix oats, wheat bran, wheat germ, Grape-Nuts and raisins in a large bowl. Melt margarine and add brown sugar or honey. Pour over dry mix and mix with hands to coat the cereal. Arrange on 2 cookie sheets. Bake at 300° for 4 minutes. Stir well and bake an additional 4 minutes. Cool and store in plastic bags in refrigerator or freezer. Allow 1/3 cup per serving with milk and extra fruit, if desired.
Combine cheese, chicken, broccoli, picante sauce and green onions. Brush one side of each tortilla with melted butter. Place 1/4 cup of cheese mixture down center of unbuttered side of tortilla. Roll up; place seam side down on foil lined cookie sheet. Bake at 475° for 14 to 16 minutes, or until brown and crispy. Serve with sour cream and more picante sauce.
Spray Bundt pan. Place rolls in bottom of pan. Top with light brown sugar, then pudding, sugar and cinnamon, melted butter and nuts. Let stand 8 hours, then cook at 350° for 30 to 40 minutes.
Beat eggs, add oil, milk, sugar, flour and meal. Add chopped ingredients, cheese and corn. Stir well. Grease a large iron skillet and sprinkle with meal. Heat slightly. Pour in batter. Bake at 400° about 45 minutes or until browned.
Pour hot water over the flowers and steep for at least 5 minutes. Strain and sweeten to taste. Serves 1.
Place beef in glass or plastic bowl. Mix soy sauce, Sake, oil, ginger root, sugar and garlic. Pour over beef, cover and refrigerate (stirring occasionally), at least 1 hour.
Mix all ingredients well. Spoon into greased muffin tins. Bake at 375° for 15 minutes.
Place potatoes in baking dish. Add onion and half of cheese. Cover with bread cubes, sprinkle with pimento, parsley, paprika and garlic. Add remaining cheese. Pour margarine over entire dish. Bake at 350° for approximately 30 to 45 minutes.
Combine and shape into balls; bake at 325° for 20 to 25 minutes. Drain.
Dissolve jello in water, chill then add remaining ingredients. Sprinkle chopped nuts on top.
Drain artichokes and puree with cream cheese and horseradish. Add mayonnaise and shrimp or crab. Thin with yogurt or sour cream. May be served without seafood.
Mix ingredients. Bake for 50 to 55 minutes until done on 350 degrees.
Chop and quarter apples; fill crock-pot level full. Mix dry ingredients with apples and let set overnight. Cook 4 hours on high temperature.
In greased 11 x 7 x 1 1/2-inch baking dish or a 2-quart casserole dish, alternate layers of potatoes, green pepper and onions. Combine remaining ingredients and pour on top. Cover and bake at 350° for 45 minutes or until potatoes are tender. Makes 8 servings.
Cut meat into 4 pieces; brown in Dutch oven or heavy pan in 2 tablespoons fat. Season with 1 teaspoon salt and 1/8 teaspoon pepper. Dissolve bouillon cubes in 1 cup boiling water. Add garlic powder, bay leaf and thyme to meat. Cover and cook slowly until tender (1 hour). Add applesauce, carrots, potatoes and onions. Cover and cook until tender. Add apple and cook 10 minutes. Remove meat, vegetables and fruit to platter. Skim off fat. Thicken with cornstarch and cook until thick. Add Kitchen Bouquet. Good if put meat and vegetables into gravy and serve.
Bake cake mix according to package directions, baking in 9 x 13-inch pan. Combine sugar, milk and marshmallows in saucepan. Heat until melted. Add coconut, stirring, until well blended. Spread over warm cake. Frost with chocolate frosting. Refrigerate.
Cover chicken in pot with water and boil until done. Remove chicken from bone. Place bouillon cubes in pot of water chicken was cooked in, pour in potatoes and onion. Let cook for about 10 minutes. Add tomatoes, mixed vegetables, salt, pepper and tabasco sauce. (May sprinkle in garlic salt if desired for taste.) Cover and cook for 10-15 minutes on medium - low or until potatoes are tender.
Drain beets. Using beet juice, add vinegar to make 1 cup liquid. Add sugar and salt to taste. Bring to boil. Dissolve jello in hot liquid. Cool 5 minutes. Add beets, celery and onion. Refrigerate.
Bring juice and Sweet 'N Low to a boil. Add beets. Turn off heat and let cool. Store for up to 6 weeks in refrigerator.
Place all ingredients in mashed potatoes. Place in large casserole dish. Bake in oven at 350° for 45 minutes.
Roll each layer very thin and bake in a 350° preheated oven for 15 minutes. Put apple butter in between layers. Makes about 9 or 10 layers. (Best with homemade apple butter.)
Knead five minutes; roll very thin. Cut; bake at 400° for 10 minutes. Plain - dill - garlic flavors.
Melt butter and stir in sugar until smooth. Beat eggs into mixture. Sift flour, salt and baking powder. Add to sugar, butter and eggs. Add nuts and flavoring. Bake and cut in squares while warm. Bake at 350° for 30 to 45 minutes.
Melt margarine slowly. Add milk. Stir in sugar and salt. Add coconut and pecans. Chill until it can be handled easily. Roll into balls. Melt chocolate and paraffin in top of double boiler. Remove from heat and dip each ball in chocolate. Remove quickly and place on wax paper.
Place peeled and sliced potatoes in 13 x 9-inch pan. Mix can of soup with potatoes. Salt and pepper pork chops to taste. Place on top of potatoes. Bake in 375° oven until chops are done, about 45 minutes.
Mix flour and salt, cut in Crisco and add the water. Work with hands to form a soft, firm dough. Cut in half. Roll out bottom crust, place in pie pan and add fruit of your choice. Sprinkle with cinnamon and dabs of margarine. Cover with remaining crust, cutting slits into top crust for steam to escape. Bake 15 minutes at 400°, reducing heat to 350° for another 30 to 35 minutes.
Cream together butter and sugar. Add unbeaten eggs and beat until well combined. Add crushed pineapple, then fold in bread cubes. Place in greased 1 1/2-quart casserole and decorate with pineapple rings and cherries. Bake, uncovered, at 350° for 25 minutes. Serve warm with ham or chicken.
Mix and cover with crushed Ritz crackers. Cook 30 minutes at 375°.
Beat together the oil and sugar. Add eggs. Add remaining dry ingredients and buttermilk alternately, beating well after each addition. Fold in fig preserves. Pour into Bundt pan, well-greased and floured. Bake at 325°, approximately 60 minutes or until knife inserted in middle of cake comes out clean (ovens vary). You have a delicious fruit/pound cake.
Grease pan. Combine cocoa packet in cake mix with 1/4 cup cake mix, cream cheese and melted chocolate. Beat two minutes, then add eggs and whipping cream.
Heat oven to 350°. Drain crab and slice larger pieces. Mix soup, sour cream, green pepper, onion, lemon juice, Worcestershire sauce and mustard in a medium bowl. Fold in crab. Spoon mixture into ungreased individual casseroles. Mix butter and bread crumbs together in small bowl. Sprinkle over casserole. Bake, uncovered, 25 minutes. Makes 4 servings.
In bowl, combine all ingredients except tomato sauce and Parmesan cheese. Roll in 9 (2-inch) balls. Pour tomato sauce over meatballs in casserole. Bake 30 to 35 minutes at 350°.
Preheat oven to 350°. Grease a 2-quart casserole pan. Mix eggs, sugar, butter, flour and milk. Add brandy, cinnamon and baking powder. Add carrots. Mix thoroughly. Bake 40 minutes.
In skillet, brown chops in oil, both sides. Pour off drippings and reserve 1/4 cup. Season chops with pepper and 1 teaspoon salt.
Preheat oven to 500°. Steam all vegetables (except tomatoes) until barely tender. Immerse in ice water to stop cooking. Drain well and reserve. Shape dough any way you like; brush dough with olive oil. Top with the shredded cheeses. Arrange the vegetables and tomatoes on top of the cheeses; sprinkle with the green onions. Season to taste with salt and pepper; drizzle with the remaining olive oil. Bake at 500° for about 10 minutes, until crust is golden. Sprinkle with Parmesan and tarragon. Slice and serve.
Combine all fruits in large bowl. Sprinkle pudding over top of fruit and mix thoroughly. Refrigerate.
Combine all except broccoli and cheese (save part of tomato sauce for top). On sheet of foil, pat meat mixture to 12 x 8-inch rectangle. Sprinkle broccoli and cheese over meat and roll up. Bake at 350° for 1 hour, wrapped in foil. Open and top with sauce. Brown in oven.
Preheat oven to 350 degrees. Mix and bake in 2 cake pans for 30-35 minutes, ice when cool.
Mix all ingredients together. Place in casserole dish. Bake in 350° oven until done.
Mix well with mixer. Form ball. Roll in finely chopped nuts if desired. Serve with crackers.
Saute chicken in oil 8 minutes, remove from pot and set aside. Saute onion and garlic for 3 minutes. Add chilies, pepper, cumin and cook 3 minutes. Add white beans, broth and chicken, bring to boil, then reduce and simmer 10 minutes. Add cheese and sour cream. Cook until cheese melts stirring continually. Serve with green onions and flour tortilla shells on the side.
Put all ingredients in a crock-pot. Cover and cook on low heat for 10 to 12 hours. If desired, mash potatoes with masher before serving. Serve topped with chopped chives. Servings: 6 to 8.
Cook broccoli according to directions. Drain. Add cheese, mayonnaise, eggs, soup and onion. Combine well; pour into a 2-quart casserole. Top with buttered crumbs. Bake for 30 minutes at 350°.
Melt oleo; add sugar, pineapple, eggs, soda, flour and pecans. Bake at 350° until done. Mix together cream cheese, oleo and confectioners sugar. Ice cooled cake.
Mix all ingredients into a batter. Pour batter into 3 (1 pound) coffee cans and bake 45 to 70 minutes at 350°.
Beat cream cheese, 1 tablespoon milk and sugar until smooth. Stir in lemon peel and mandarin syrup. Stir in 1 1/2 cups of the whipped topping. Spread this mixture evenly in the bottom of the prepared crust. Press mandarins into the cream cheese layer. Mix 2 cups milk with pudding mixes. Beat with wire whisk for one minute. Let stand 1 minute or until thickened. Gently stir in raspberries and 1 cup whipped topping, spoon mixture over mandarins. Refrigerate for 4 hours or until set. Garnish with remaining whipped topping and fresh mint. Serves 10 to 12.
Top each ham slice with slice of cheese. Place 1/4 of cooked broccoli on each. In heavy saucepan, melt butter; blend in flour, salt, horseradish, mustard, Worcestershire sauce and onion. Combine egg yolk and pineapple juice. Blend into butter mixture. Stir in milk. Cook over low heat, stirring constantly, until thick and bubbling. Spoon about 1 tablespoon over broccoli. Roll ham and cheese around broccoli; serve with wooden picks. Place rolls in shallow baking dish. Cover and bake 25 minutes at 350°. Reheat remaining sauce, adding milk if necessary. Spoon hot mustard sauce over ham rolls. Garnish with pineapple slices and spiced crab apples.
Combine sugars, milk and butter in heavy saucepan. Cook to soft ball stage. Add remaining ingredients. Stir until well blended. Remove from heat; beat until mixture begins to thicken and cool. Pour into buttered 8-inch square pan; cool. Makes 1 1/2 pounds.
Cream sugar and margarine. Add eggs and vanilla. Mix flour, salt, baking powder and nuts. Add to other mixture. Spread in greased 13 x 3-inch pan. Bake at 350° for 15 to 20 minutes. When done, sprinkle with marshmallows and return to oven until puffy and beginning to melt. Remove from oven. Melt butterscotch chips and peanut butter together and add Rice Krispies. Stir well. Spread over marshmallows. Cool. Cut in squares when cold. Keep refrigerated. Freezes nicely.
Mix well and bake in 350° oven. Ice with Seven-Minute Icing with coconut. This is a very moist cake.
Boil and debone chicken. Put in bottom of dish. Make dressing, using 1/2 of the liquid called for. Put on top. Mix soup with 1/2 can of milk. Pour over dressing. Partially cook broccoli. Put on top of soup. Top with cheese. Bake at 350° for 45 to 50 minutes.
Brown together first 3 ingredients. Add next 3 ingredients. In saucepan, heat enchilada sauce, V-8 juice, tomato sauce and brown gravy. Chop up lettuce and tomatoes. Spread meat mixture on tortillas; add a little chopped lettuce and tomatoes and roll up. Place in a large baking dish or roasting pan and cover with heated sauce. Sprinkle cheeses over burritos. Bake at 350° until heated through.
Line 9 x 9-inch pan with aluminum foil. Sprinkle almonds in pan. Rub top (about 1/2-inch) of 2-quart microwave bowl with the butter. Place butter in bottom of bowl. Pour sugar directly on the butter (avoid getting on sides of bowl). Add salt and water. Cook on High for 7 minutes. This is only starting time. Keep adding time, 30 second intervals until candy is color of brown sugar or brown butter. Pour mixture over almonds. Do not scrape bowl; cool. Top with melted chocolate. When chocolate sets, lift foil out of pan and break into pieces.
Mix yellow cake mix according to directions on the box. When mixed, add the can of coconut/pecan icing to the batter. Scrape batter into a bundt pan that has been greased and floured. Bake as directed on the box of cake mix. Test with a toothpick or cake tester to see whether it is done. Let stand in pan for 10 minutes. Turn out on a rack to cool. No frosting necessary.
Brown the ground beef and onion. Drain. Cook macaroni according to package directions. Mix all ingredients together and place into a casserole dish. Sprinkle with bread crumbs. Bake at 350° until bubbly.
Slit jalapenos down the side. Remove seeds and membranes without tearing the peppers. Stuff each pepper with about 1/2 teaspoon cheese. Mix eggs and milk, beating well. Roll pepper in flour then in egg mixture and again in flour. Set jalapeno peppers aside to allow coating to set. Heat oil to 350°. Fry peppers until brown. (No longer than 1 minute.) Serve with sour cream.
Dissolve gelatine in the cold water. Heat soup to warm. Remove from stove. Add gelatine and cream cheese. Mix well. Add remaining ingredients. Put in greased mold and chill 8 hours. Serve with crackers, chips or vegies.
Marinate the above overnight. Roll in foil and cook real slow (200°) for 6 to 8 hours. For small roast, use less ingredients.
Prepare ravioli according to directions. Drain. Place in casserole dish. Cover with spaghetti sauce. Sprinkle with Parmesan cheese. Cover top with Mozzarella cheese. Preheat oven to 400°. Bake 20 minutes. Place under broiler until cheese is lightly browned.
Layer above ingredients in a 1 1/2-quart casserole pan in the order given, refried beans first. Bake in a 350° oven for 15 to 20 minutes or until bubbly. Serve with nacho chips and watch it disappear.
Melt butter in large heavy skillet. Add onion and celery; cook until tender, stirring occasionally. Stir in some bread crumbs. Heat, stirring to prevent excessive browning. Turn into deep bowl. Mix in remaining ingredients lightly.
Cook bacon. Put strained beans in pot. Cover beans and bacon with cold water until beans are soft. Put in strainer fixed on a 3-quart pot and separate beans, bacon and broth. Put broth in pot, set beans aside and throw out bacon. In small frying pan, melt butter and add flour. Add to broth. Cook 2 to 3 minutes. Add beans. Season with salt, pepper and paprika. Add ham pieces. Simmer.
Slice up apples; core, skins, seeds and all. Layer in large size pressure cooker or I use turkey roasters for oven method. My grandmother and mother did this on top of stove using big pressure cooker. I adapted it to my ovens and use 2 turkey roasters for 1/2 bushel of apples. One will work with 1/4 bushel. Layer apples, alternating with the 5 pounds of regular sugar.
Mix oil and sugar; beat well. Add beaten eggs and mashed bananas. Beat well. Sift dry ingredients together; add to first mixture with milk and vanilla. Beat well.	Add nuts and pour into two 9 x 5 x 3-inch pans. Bake 1 hour in a 350° oven.
Crush bananas. Add sugar and eggs. Mix soda and flour together and add to first mixture. Grease pan and sprinkle flour on bottom. Add melted butter and bake at 350°.
Mix all ingredients, except eggs, and cook. Let cool. Roll into balls. Dip in eggs and roll in bread crumbs. Deep fry until brown.
Place apples in shallow, greased baking dish. Sprinkle with cinnamon, nutmeg and granulated sugar. Add water. Combine brown sugar and flour. Cut in butter very fine. Spread over apples. Bake at 400° for 20 minutes. Reduce heat to 350° and bake for 25 minutes. Cut in squares for serving. Makes 8 servings.
In a mixing bowl, beat egg. Add mayonnaise, onion, oil, salt, pepper and carrots; mix well. Add the bread crumbs and mix thoroughly (if mixture is too wet to handle, add more crumbs). Shape into 10 to 12 patties; coat with cornflakes. Place on a greased baking sheet. Bake at 375° for 25 minutes. Makes 5 to 6 servings.
Combine all ingredients; mix well and press into a buttered 9 inch round baking dish. Microwave at high for 1 1/2 minutes or until firm, rotating dish after 1 minute. Yield: one 9 inch pie shell.
Heat oven to 450°. Place cold shrimp in roasting pan. Dot with entire pound of butter. Squeeze lemons over shrimp, then drop lemons into pan. Pour dressing over contents of pan. Top with pepper. Bake 25 minutes uncovered, turn mixture completely and continue to cook 20 more minutes. Serve with French bread for dipping in liquid from pan.
Preheat oven to 400°. Melt margarine in 11 x 7-inch pan. Add milk, Bisquick and sugar; stir until smooth. Drop spoonfuls of filling over batter. Bake 30 to 35 minutes or until golden brown.
Wash, core and slice tomatoes in 1/3-inch slices. Do not peel. Dip each slice in flour, season to taste with salt and pepper and fry until golden in hot oil. Drain on paper toweling, then serve hot with butter.
In a bowl, dissolve jello in water. Stir in strawberries, pineapple, bananas and nuts. Pour half of the mixture into a 9 x 13 x 2 dish. Refrigerate for 1 hour or until set. Set the remaining jello mixture aside. Combine the sour cream, sugar and vanilla; mix well. Spread over the chilled jello. Spoon remaining jello mixture over top. Chill overnight. Yield: 12 to 15 servings.
Pierce potatoes; cook in microwave on High for 16 minutes or until soft. In a large skillet, brown meat and drain. Stir in corn, tomatoes, ketchup, pepper and chili powder. Cover and simmer 10 minutes. Slit potatoes; spoon 1 cup meat mixture over each potato. Garnish with sour cream, grated Cheddar cheese and green onions, if desired. Serves 4.
Combine beans, peas and pimentos. Add chopped pepper, onion and celery. Mix together sugar, vinegar and oil and pour over vegetables and let stand overnight in refrigerator.
Combine sugar and cornstarch. Whisk in water, orange juice and lemon juice. Bring to a boil whisking constantly over medium heat for one minute. Pour mixture over prepared fruit tossing gently to coat. Cover and chill.
Heat oven to 375°. Mix salad dressing, juice, honey and basil. Place chicken in 13 x 9-inch baking dish. Spread with salad dressing mixture. Bake 45 minutes or until cooked through. Makes 4 servings.
In a saucepan, mix sugar and water and bring to a boil to dissolve sugar. Add raw peanuts and boil over medium heat until sugar crystalizes and no syrup is left. Stir while boiling to evenly coat peanuts.
Take good teaspoon of dough. Roll in white sugar. Press finger in top and fill with jelly. Bake at 375° for 8 to 10 minutes.
Melt margarine in 3-quart saucepan. Add onions, cook until tender. Add remaining ingredients. Cover; heat to boiling. Reduce heat and simmer 15 to 20 minutes. Simmering time may vary due to type of pan and amount of broth used. Adjust recipe as needed. (If you have a rice cooker, coat bottom of pan with nonstick vegetable spray, add all ingredients and push the cook button!) Serves 4 to 6.
Mix sour cream, dill weed and dressing mix. Add cucumber and onion; refrigerate until firm. Serve with fresh vegetables or Hawaiian bread.
Mix butter, flour and milk; stir constantly until thickened. Add cheese; cook slowly until melted. Arrange potatoes in greased casserole; cover with beans. Add ham, then pour sauce on top. Melt 2 tablespoons butter and mix with bread crumbs. Sprinkle over casserole. Bake at 350° for 30 to 35 minutes.
Whip together Cheddar cheese and sour cream. Shape scant tablespoon to form 16 cheese balls. Press each ball between 2 pecan halves and chill.
Drain Veg-All and pour into greased casserole dish. Mix onion, soup and sour cream. Pour this mixture on vegetables. Add cheese. Cover with crackers. Add margarine. Add almonds. Bake at 350° for 45 minutes.
Mix Veg-All, cheese, onion, soup and mayonnaise together. Put into 7 x 12 x 2-inch baking dish. Cover with crushed crackers and dot with butter or margarine. Bake at 350° for 40 minutes. Serves 6 to 8.
Chill ingredients. Mix in punch bowl, adding 7-Up last. Add drops of food coloring to suit occasion, as desired. Stir float block of ice. Add orange and lemon slices.
Cook ground meat until done; drain. Layer in 9 x 13-inch baking dish as follows: meat, Fritos, onions, cheese and sauce until you have used all. Bake at 400° for 35 minutes.
Cook chicken; take off the bone, then add back to broth. Add vegetables (except bean sprouts) and cook until tender. Then add bean sprouts. Use the cornstarch for thickening the last 3 or 4 minutes. Use over rice or noodles.
Beat eggs, add sugar and beat. Add oil, water and pumpkin. Add flour mixture. Add 1 cup ground nuts. Bake at 375° for 45 minutes in 3 loaf pans, greased and floured. Can add 1/2 teaspoon lemon or orange flavoring.
About 2 1/2 hours before serving, in large Dutch oven over medium heat, fry bacon until crisp. Push to side of pan. Add meat and brown. Stir in 1 cup water, wine, bouillon cube, garlic, onion, salt, thyme and orange peel. Reduce heat to low and cover. Simmer for 2 hours or until meat is fork-tender. Serves 6 to 8.
Brown sausage and save 2 to 3 tablespoons grease; set aside. Combine dry ingredients. Add all wet ingredients. Add sausage and reserved grease. Turn into greased 9 x 13-inch pan. Bake at 450° for 20 to 25 minutes.
Pour beer into a bowl; add flour. Mixture will foam. Stir in salt, paprika and baking powder. If using to fry fruit, you may want to use cinnamon or nutmeg instead of paprika. Mixture will thicken as it stands. Make this at least 1 hour before using. It will keep in refrigerator for 3 to 4 days. Yield: about 2 1/2 cups batter. Preparation time: 1 minute.
Combine sugar, margarine, egg and orange juice. Stir in orange rind. Sift together flour, baking powder, soda and salt. Add to first mixture; then add cranberries and nuts. Just stir enough to moisten ingredients. Do not overbeat. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 1 hour or until bread tests done. Makes 1 loaf.
Mix flour, dry milk and sift together 2 times. Soften shortening, gradually add sugar. Add dry ingredients. Blend using the low speed on mixer until coarse like corn meal. Store in large canister at room temperature. Keeps for several weeks.
Mix all ingredients, except bacon, together. Put in baking dish. Lay strips of bacon on top of casserole. Bake at 375° for 30 to 40 minutes. Serves 6.