HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Bake in a sheet cake pan at 350° for 30 minutes.
Grease and flour two 9-inch cake pans. Combine flour, sugar, baking powder, soda and salt; add shortening and bananas. Add buttermilk, eggs and vanilla and beat two minutes on medium. Turn into pans and bake at 350 for 30 minutes or until done. Cool ten minutes on wire rack. Remove from pans. Frost with cream cheese frosting and garnish with finely chopped walnuts.
Mix all ingredients until moist. Fill greased muffin pans 3/4 full. Bake 25 minutes at 400°. Makes 12. You can add 1 cup apples, if you like.
Mix all ingredients together. If mixture is too thick add some of the pineapple juice until desired consistency is obtained.
Blend Marshmallow Creme and cream cheese in blender. Stir in zest and refrigerate at least 2 hours before serving. If a thinner consistency is desired, add a little orange juice.
Combine first 6 ingredients in large mixer bowl; mix well. Add flour, baking soda and salt gradually, mixing well after each addition. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 10 minutes or until light brown. Cool on cookie sheet for 2 minutes. Remove to wire rack to cool completely. Yields 6 to 8 dozen.
Soak bread and coconut in sweet milk. Add evaporated milk. Beat eggs until fluffy; add sugar and beat until slightly thickened. Add vanilla and butter. Mix well; then stir in bread mixture. Stir well. Add raisins. Let set for 3 to 5 minutes; pour into dish. Bake at 425° for 20 minutes.
Put well mixed ingredients into a 9 x 13-inch ungreased baking dish. Sprinkle 1 box of dry yellow cake mix over pumpkin mixture. Drizzle 1 cup melted oleo on cake mix. Sprinkle 1 cup nut meats on top. Bake at 350° for 1 hour. Serve with ice cream or whipped topping.
Saute bacon until crispy and chop into bits. Reserve. Saute chopped onion in a few tablespoons of bacon grease. Prepare enough rice mixture to yield 1 1/2 cups cooked rice. Prepare the cream of potato soup with the milk and/or half and half. Combine soup, rice and cheese. Heat gently until cheese melts. Garnish with bacon bits.
Mix all ingredients; bring to a boil. Pour over meat. Bake, covered, at 350° for 1 1/2 to 2 hours.
Peel jumbo potatoes and dice into small pieces about the size of the end of your finger until you have 5 measuring cups of raw potatoes. After cooking, you will end up with about 4 cups. Save liquid in pot. Place potatoes in oven-safe dish, adding white sugar between layers. Top with brown sugar, a sprinkling of cinnamon (as desired) and margarine. Pour liquid from pot on top of potatoes until they are barely covered. Place in oven and bake for 20 minutes at 350°.
Boil potatoes with jackets; cool and remove jackets. Cut up and keep warm. In iron skillet, fry bacon crisp. Take bacon from pan and add to potatoes. Add flour to 1/2 hot drippings and brown, stirring constantly. Add vinegar and water. Cook to a thin gravy and pour over potatoes. Stir in raw onions.
Brown together meat and onion. Drain excess fat. Add 2 cups water and thicken mixture with flour. Add corn. Put mixture in greased casserole dish. Spread about 2 inches of mashed potatoes on top. Dot with oleo and sprinkle with parsley flakes. Cover; bake at 350° for 1 hour.
Mix first 5 ingredients together and simmer for hours. Just before serving, mix together cornstarch and water. Mix into chop suey and stir until liquid has cleared. Serve over white rice.
Heat oven to 350°. Wash mushrooms and remove stems and reserve. Pat mushroom caps dry and sprinkle inside of caps with Accent. Chop mushroom stems very fine. Combine with bread crumbs, lemon juice, rosemary, marjoram, salt, almonds and capers. Spoon mixture into caps and dot each mushroom with butter. Bake 20 to 25 minutes. Sprinkle with parsley and serve immediately. Serves 1 1/2 dozen.
Crush cookies (set aside about 1 cup to use later). Put crushed cookies in a 9 x 13-inch pan and pour melted butter over them. Mix well and press down to make crust.
Cream the cream cheese; add marshmallow cream. When well blended, add Cool Whip. Serve with chunks of cantaloupe, honeydew melon, pineapple, apple, banana, grapes, strawberries, etc.
Mix first 6 ingredients. Cook until reasonably thick. Cool. Pour over sliced bananas and add peanuts.
Dissolve gelatin in water. Add strawberries with juice, pineapple and nuts. Put 1/2 mixture in 13 x 9-inch glass dish and refrigerate until firm. When congealed, spread sour cream over top and pour balance of the gelatin mixture over all and refrigerate again until firm.
Break dried bread into squares. Fry celery and onion with pork and ground heart and liver until meat is done. Mix with bread. Add seasonings, milk and beaten eggs. Stuff into turkey or bake separately at 350° for about an hour.
Combine meat, rice, egg, parsley, onion, salt, dash of pepper and 1/4 cup tomato soup. Mix well. Shape into 20 small balls and place in a baking dish. Mix remaining soup, water and Worcestershire together and pour over meatballs. Cover and bake at 350° for 1 hour.
Mix together the eggs, pumpkin, sugar and dry ingredients. Pour batter into a sided 10 x 15-inch cookie sheet, which has been well-greased and lined with waxed paper. Sprinkle batter with nuts. Bake at 375° for 15 minutes. Turn cake onto a powdered sugared tea towel. Peel off waxed paper. Roll cake and towel and cool in refrigerator at least one hour. Unroll cake and towel. Spread cake with filling made by beating together until smooth the cream cheese, vanilla, butter and sugar. Re-roll. Chill at least 2 hours before serving.
Saute beans in butter along with almonds. Toss with lemon pepper and salt.
Prepare cake mix according to package directions. Spread batter into greased and floured 10-inch tube pan; bake according to package directions. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack. Slice cake horizontally to make 3 layers. Place bottom layer on cake platter; spread about 1 cup whipped topping and top with 1/3 of cherry pie filling. Repeat process with second and third layers. Chill well.
Roll batter out and line pan. Peel apples and place on top of batter. Sprinkle with sugar and cinnamon. Dot with butter. Bake at 350° for about 45 minutes.
Mix in 8 x 8-inch or 9 x 9-inch pan. Bake in 350° oven for 30 or 35 minutes. Check after 25 minutes.
In 3-quart bowl, place fruit in listed order. Refrigerate 24 hours. Mix.
Cream sugar, powdered sugar, butter, eggs and oil. Add flour, soda, cream of tartar, vanilla and salt. Mix well and chill until firm. Drop by teaspoonfuls on ungreased cookie sheet. Press with bottom of glass dipped in sugar. Bake at 375° for 8 minutes.
Combine cake mix and margarine in bowl and spread in bottom of 9 x 13-inch ungreased pan. Place peaches over crust. Mix sour cream and egg yolks. Spread mixture over peaches. Sprinkle cinnamon on top. Bake at 350° for 25 minutes.
Combine dates, boiling water and shortening. Cover and cool. Sift together flour, baking powder and salt. Beat sugar and egg together and add to dates alternately with sifted dry ingredients. Add broken nuts; pour into greased loaf pan. Let stand 20 minutes. Bake in slow oven at 325° for 50 to 60 minutes. Turn onto cake rack to cool. Flavor improves after standing 24 hours.
Preheat oven to 425°. In medium pot, boil water and margarine. Stir in flour and salt. Cook over medium heat, stirring vigorously until mixture leaves sides of pot in ball. Remove from heat. One at a time, add eggs, mixing well after each. Separate into small balls and bake on ungreased cookie sheet for 30 to 40 minutes. When cooled, break open and fill with ice cream, pudding, lunch salads, etc.
Mix all together. Bake at 325° for 1 hour. Put in greased and floured pans. Makes 2 loaves.
In a medium bowl, toss together Monterey Jack cheese and flour. Sprinkle in bottom of 4 qt. baking dish. Brown crumbled sausage and set aside. Layer mushrooms over cheese. Top with cheddar cheese, then sausage. In a bowl, mix eggs and milk until well blended. Pour over sausage. Cover and refrigerate up to 24 hours. Uncover and bake in preheated 350 degree oven for 40 to 45 minutes or until mixture is puffed and egg custard is set. Serve immediately. Makes 12 servings.
Saute onions in oil; add ground chuck, brown lightly. Add tomato paste, water and tomato sauce. Season with salt, pepper and chili powder. Cover and cook until it thickens. Stir occasionally to avoid sticking.
Combine all ingredients, except crackers; stir. Put 1/2 of crackers in bottom of large greased casserole dish. Dump in chicken mix. Top with remaining crackers. Bake at 350° for 1 hour. Feeds 8 to 10.
Beat eggs; add sugar, then oil, flour, salt, cinnamon and vanilla. Add apples and nuts. Batter will be quite thick. Bake in a greased and floured 2 x 9 x 12-inch pan for 55 minutes at 350°. Very good with whipped cream or ice cream while still warm.
Boil chicken; cube it up and cook Stove Top per recipe on box. Put 1/2 dressing in 9 x 9-inch pan. (Mix cream of chicken soup with sour cream.) Put chicken cubes on top of dressing; pour soup mix on top of chicken. Add rest of dressing. Bake at 350° for 25 to 30 minutes.
Soak seed in extract and buttermilk. Set aside. (Will be bitter if you don't soak.) Cream butter and 1 1/2 cups of sugar. Add egg yolks and beat.
Butter 8 or 9-inch pan; set aside. Combine sugar, cocoa and salt in 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil without stirring to soft-ball stage, 234° on candy thermometer. Remove from heat. Add butter and vanilla; do not stir. Cool at room temperature to 110° or lukewarm. Beat until fudge thickens and loses some of its gloss. Quickly spread into prepared pan; cool. Cut into squares.
Melt butter. Mix with cooked, mashed potatoes and vanilla. Add 10x sugar and salt. Knead until smooth. Roll out on wax paper sprinkled with 10x sugar. Spread peanut butter on this mixture. Roll up. Chill and cut into thin slices.
Early in the day, barely cover cabbage with salted water. Cover, boil 7 minutes until tender. Melt the butter; stir in flour, salt and mustard. Cook until thickened. Drain cabbage, reserving 1/2 cup water. Add liquid and milk to flour mixture. Cook until thickened. Add cheese; taste for seasoning. Grease a 12 x 8 x 2-inch pan. Alternate layers of cheese and cabbage. Melt oleo; add to crumbs. Mix well. Sprinkle over cabbage. Chill. Bake 1/2 hour before serving time at 350° for 20 minutes or until browned.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt. Set aside. In large bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Spread in greased 15 x 10-inch baking pan. Bake at 375° for 20 minutes. Cool; cut in squares. Makes 35 squares. This cookie bar tastes more like brownies.
Mix all ingredients, using more or less mayonnaise as desired. Use for stuffing celery or for sandwiches. Yields about 1 1/2 pounds (680 g) pimiento cheese.
Pour 1 tablespoon melted butter into a 3-quart casserole to coat surface. Layer beans, carrots, green pepper, onion, tomatoes, and celery in baking dish. Combine salt, pepper, sugar and cornstarch; mix well and sprinkle over vegetables. Dot with 3 tablespoons butter. Bake at 350° for 1 hour, or until vegetables are tender. Yields 10 servings.
Beat all ingredients at low speed for 4 minutes. Grease and flour a large angel food pan. Bake at 350° for 45 to 50 minutes.
Mix all ingredients together with 1 c. water. Drop by teaspoon into hot grease. Hush puppies will turn over by themselves.
Have baking sheets ready. Do not grease. Start oven 10 minutes before baking. Set to moderate (375°).
Break broccoli into bite-size pieces and allow to cool completely. Add chicken, grapes and walnuts. Stir in Miracle Whip and chill. May be served with a meal or on lettuce leaves.
Brown ground beef. Add chopped onions; cook until tender. Stir in milk, soup and cheese. Add drained corn, cooked noodles and salt and pepper to taste.
Mix all ingredients, except beans, in blender. Mix beans with mixture and bake at 400° for 30 minutes. Bacon can be placed on top of beans before baking instead of being added to blender mixture if desired.
Heat oven to 400°. Grease pie plate. Sprinkle ham, cheese and onions in plate. Beat remaining ingredients until smooth. Bake until golden brown, 35 to 40 minutes.
Mix meat, crumbs, onions, egg, salt, ginger and milk. Shape mixture into round meatballs. Melt shortening in skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.
Mix all ingredients. Let stew for 2 hours on low heat. Refrigerate overnight. Serve hot (reheated) or cold.
Mix Marshmallow Creme, cream cheese and small amount of grated orange rind together. When ready to serve, sprinkle with ginger. Dippers may be almost any kind of fruit. Suggestions: apple slices, orange slices, pink grapefruit slices, pineapple chunks, grapes, strawberries, etc.
Mix first 11 ingredients together; form into small balls and fry until done. Drain on paper towels. Cool and freeze.
Place in crock pot on high and cook for 8 hours. Put in jars and seal.
*Three onions, 1 to 2 potatoes, 1 medium turnip, 2 to 3 medium rutabagas, 3 or more ribs of celery (sliced) and 3 or more carrots (sliced) may be used.
Melt together chocolate chips, peanut butterscotch chips and peanut butter. Stir well. Stir in peanuts. Drop by teaspoon on waxed paper. Place in refrigerator in container or plastic bag until used up.
Start heating oven to 350°. Sift flour, soda, baking powder and salt. Mix shortening and peanut butter. Beat in sugars and egg until very light and fluffy. Mix in flour mixture. Pinch off small pieces of dough, rolling each with palms of hands into roll 2-inches long. Place on ungreased cookie sheet. With tines of fork, press lengthwise. Bake 12 to 15 minutes.
First Layer: Mix the first 3 ingredients together and press into a 9 x 13-inch pan. Bake at 375° until brown (about 15 to 20 minutes). Cool for 15 minutes.
A luscious pie that takes its name from the rich bottom lands that dot the Mississippi Delta. This recipe is easy to make if you follow the directions carefully.
Combine sugar, cocoa, margarine and milk in medium bowl. Microwave at High power for 2 to 3 minutes or until margarine is melted. Stir until mixture is smooth. Stir in vanilla and nuts. Spread evenly in buttered 8-inch square pan. Cool. Cut into 1-inch squares.
Remove tops and seeds from peppers. Cook peppers in boiling water for 5 minutes. Drain and cool. Brown hamburger, onion and pepper tops. Add soup, paste, cooked rice and seasoning. Stuff peppers. Arrange in a 1 1/2-quart casserole. Place strips of cheese on the tops. Sprinkle with paprika. Bake covered for 30 minutes at 375°. Freeze remaining filling.
Wash beans, place in large saucepan with lukewarm water; cover. Let stand 12 hours. Do not drain. Add enough cold water to cover the beans well. Slowly bring to a boil; reduce heat and simmer until tender, about 2 hours. Transfer to greased shallow 1 1/2-quart baking dish, covering pork with beans. Combine remaining ingredients; sprinkle over beans. Bake, uncovered, at 300° until beans are soft and a brown crust forms on top and along sides; 3 to 3 1/2 hours. As the beans dry out, moisten with hot water. Beans can be reheated successfully. Makes 6 to 8 servings.
Make enough biscuit dough to cover bottom of a 9-inch pie pan approximately 1/2-inch thick. Press out in pan with hands, pressing down slightly in center. Sprinkle over dough the brown sugar. Dot with the margarine. Add milk. Bake at 350° until brown. Remove from oven. Press indentions with fork around over crust allowing brown sugar mixture to soak in crust. Delicious.
Mix onions and cucumbers with salt and water. Cover and let set 3 hours before draining.
In heavy-duty foil, place 1/2 onion soup mix on bottom. Put round steak on top and other package onion soup mix. Add potatoes and/or carrots. Bake in oven at 325° for 1 1/2 hours.
Cream butter, shortening and sugar. Add vanilla and eggs. add flour, soda and salt. Mix well. Add chips and nuts. Bake at 400° for 8 to 10 minutes.
Take instant pudding, add sour cream, rum, sugar and lime rind. Mix and fold in pineapple and coconut. Top with whipped cream after refrigerated.
Season and cook hen so you have 2 quarts broth. Saute onion in butter, Strain broth and cook vermicelli in broth. Add cheese and melt. Add Ro-Tel tomatoes, Worcestershire sauce, peas and salsa. Salt and pepper to taste. Add chicken and pour into casserole dish. Bake at 350 degrees for 30 minutes.
Mix all of the above ingredients excluding the cornstarch. Mix cornstarch with water to make a paste, then add to mixture. Pour into pie crust. Bake at 350° until brown and firm.
Combine sugar and peanut butter. Mix thoroughly and roll out as though pastry. Place on top of pie crust. Prepare pudding with milk as instructed on package. Pour into pie shell. Chill in refrigerator 2 hours before serving. Top with Cool Whip, if desired.
In a 9 x 12-inch casserole, place ingredients in order listed. Bake at 350° for 45 minutes.
Combine first 4 ingredients in large saucepan. Bring to a full boil. Let cool. Add remaining ingredients. Bake at 325° for 1 hour.
Sift together flour, sugar, soda and salt. Stir in fruit cocktail and egg. Pour into greased, 8-inch baking dish. Mix brown sugar and chopped nuts and sprinkle over batter.
Note: The carbonation and "fizz" in the tonic water is responsible for the lightness and extra fluff.
Arrange fish fillets in a 13 x 9-inch microwave glass baking dish. Arrange edges towards outside of dish. Dot with margarine. Put remaining ingredients over top of fish. Cook, covered, on High for 5 minutes. Let stand, covered, for 5 minutes.
Combine chocolate, sugar and butter in top of double boiler and stir until melted. Add nutmeg and salt. Separate eggs. Beat yolks and add to chocolate mixture. Stir and cook for 2 or 3 minutes over boiling water. Beat whites until stiff and fold into the chocolate mixture when it has cooled. Spoon into after dinner coffee cups and place in refrigerator for several hours. Serve topped with whipped cream and toasted almonds.
Mix together the ingredients (except the sauce and cottage cheese). Form the mixture into a pie plate as a crust. Spread 1 cup cottage cheese over crust and follow with the spaghetti sauce. Cover with foil and bake at 350° for 40 minutes. Uncover and add 1/2 cup grated Mozzarella. Bake an additional 3 to 5 minutes.
Brown ground beef and drain any fat. Saute onions and green pepper. Add all ingredients. Heat to boiling. Then reduce heat and simmer for 30 minutes, covered. Serve with grated cheese on top.
Cream together shortening, brown sugar and white sugar. Then add eggs and vanilla. Then sift together and add flour, soda and salt. Add oats, nuts and raisins and mix well. Refrigerate. Take spoonfuls and shape into balls. Bake at 350° for 10 minutes on ungreased cookie sheet. Makes 5 dozen.
Combine salt and water in saucepan. Add shortening and bring to a boil. Reduce heat to medium and add flour all at once, stirring vigorously until ball forms. Cool slightly. Add eggs, one at a time, beating after each addition until smooth. (Mixture should be very stiff.) Brown beef and drain off drippings. Add beef and thyme to flour mixture, blending thoroughly. Heat oil to 365°. Drop puffs by teaspoonfuls into the oil and fry until golden. Makes about 80.
Boil together beef juice, Kool-Aid and Sure-Jell for 2 minutes. Add sugar and boil another 2 minutes. Put in clean jars and seal. I cover mine with paraffin. Store in a cool place. Very good!
Beat eggs well then carefully add flour to avoid lumps. Add milk and salt. Use oil or unsalted butter in a heavy frying pan. When pan is hot, pour a small amount of batter to make a paper thin pancake, tilting the hot frying pan in all directions (the batter will spread quickly). When medium brown do not turn, but remove from pan. Spread with your favorite jam or applesauce. Roll and dust lightly with powdered sugar. Serve warm as a dessert.
Combine tapioca, sugar and juice in 8-quart kettle. Let stand 5 minutes. Stir and bring to a boil. Cook 5 to 10 minutes. Add flavorings; stir in fruit. Heat just to boiling. Pack in 7 quart jars 3/4 inch from top. Hot water bath for 45 minutes.
Preheat oven to 350°. Drain corn and place in medium-sized bowl. Add flour, sugar, salt, pepper, oil and skim milk and mix well. Fold in stiffly beaten egg whites, blending thoroughly. Pour into 2-quart casserole and bake for an hour or until pudding is set and a little brown on top. Serves 6.
Mix first 2 ingredients well. Add applesauce and lemon juice. Stir all ingredients together and refrigerate.
Dissolve yeast in warm water in small bowl; set aside. Cream oil and honey. Add EGG SUBSTITUTE, one tablespoon at a time, beating well. Combine carob powder, flour and salt in separate bowl. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in yeast mixture and vanilla. Cover and refrigerate overnight. Pour batter into 3 greased or sprayed and floured 8-inch cake pans. Bake at 350° for 25 minutes. Cool and add icing.
Mix pudding and Cool Whip until blended well. Add pineapple and pecans. Mix and chill.
Strain first 3 ingredients. Save spills to put back in. Chop and mix all together. Keep in covered jars in the refrigerator.
Mix cream and vanilla and pour over freshly fallen snow in an ice cold bowl. Add powdered sugar until well blended. Be careful not to let it melt. Add more snow if ice cream is too thin or more sugar if not sweet enough. Eat immediately.
Batter and brown pork chops in oil. Place in casserole dish pour rice over pork chops. Add beef broth and onion soup, sprinkle dry onion soup mix over top of mixture. Cover and bake in oven at 400° for 1 hour.
Brown beef in oil; add chopped onion and shredded chiles and saute 5 minutes. Add cubed squash, sliced tomatoes and corn cut from cob. Simmer over low flame for 30 minutes. Season to taste. Serves 3.
Cook potatoes so they will be done about an hour ahead of eating time. Mash while hot, cutting in a stick of margarine or butter. Add enough milk to give a creamy texture, then blend in well a cup of sour cream for every 10 potatoes. Spoon into a casserole dish and top with shredded Cheddar. Cover and set aside on stove. About 20 minutes before eating, slip casserole dish into oven to melt cheese and re-warm potatoes.
Combine punch, juice drink, orange juice and lemonade concentrate; chill. Just before serving, add ginger ale and Chablis or light rum, if desired. Garnish with slices of orange, lemon or lime, if desired.
In large kettle, heat beer and salt to boiling. Add shrimp; heat just to boiling. Reduce heat; cover and simmer 3 to 5 minutes. Drain. Serve with Cocktail Sauce.
In a Dutch oven, brown brisket in oil on both sides over medium-high heat; drain. Combine hot water and soup mix; pour over brisket. Cover and bake at 325° for 2 to 2 1/2 hours or until meat is tender. Remove brisket to a serving platter. Let stand for 10 to 15 minutes. Combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with the gravy. Yield: 6 to 8 servings.
Sift flour, sugar, baking powder and salt. Add oats, slightly beaten egg, milk and oil. Stir just to moisten. Fill muffin cups 2/3 full. Bake at 400° about 15 minutes. Yields 10 to 12.
Combine onion, green pepper, 1/4 cup water and bring to boil. Simmer 3 minutes. Cut up tomatoes and add (juice and all) to the ingredients along with garlic, paprika and pepper. Add rice, 2 cups water and shrimp. Bring to a boil and simmer 15 to 20 minutes until rice is cooked.
Cream together margarine, vanilla and powdered sugar. Add chopped nuts and then add flour, 1/2 cup at a time. Let cream together until velvety smooth. Shape into 1-inch squares. Bake 45 minutes at 280°. Cool and then roll in powdered sugar.
Melt shortening over low heat. Let cool. Add sugar, molasses and egg. Beat well. Add dry ingredients. Chill. Form in balls. Roll in sugar. Bake at 375° for 8 to 10 minutes.