HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl combine melted butter, sugar and eggs; mix well. Add rest of ingredients. Blend with electric mixer on high speed until batter is well mixed. Grease a tube pan with butter generously. Bake at 325° for 1 1/2 hours.
Mix oil and seasonings together. Put crackers in a large bag. Pour oil and seasonings over crackers. Shake well. Store in an airtight container with paper towel in bottom overnight.
Mash eggs and cream cheese together. Add other ingredients and mix well. Put in container and sprinkle paprika on top.
Combine flour, butter and sour cream. Divide in 4 portions. Wrap each portion in wax paper and chill. Roll individual balls on well floured surface. Roll each 12 x 6-inches. Sprinkle dough with salt and pepper. Cover dough with 3/4 cup cheese. Start with 12-inch side and roll like jelly roll. Place seam down on ungreased cookie sheet. Make cuts halfway through dough and approximately 1-inch apart. Sprinkle top with paprika. Bake at 350° for 30 to 35 minutes.
Combine all ingredients thoroughly and chill in refrigerator for several hours (overnight is better) before serving.
Saute onion, bay leaf and cabbage in bacon fat. Add apples and moisten with red wine. Continue to cook about 1 1/2 hours. Add sugar and jelly. Simmer 1/2 hour. Delicious with ham.
Put all ingredients in large roaster or casserole dish. Cover. Bake in 250° oven for about 5 hours. Do not peek.
Cream butter or margarine in large bowl of the electric mixer until the consistency of heavy mayonnaise. Add sugar and cream until light and fluffy. Add brandy or fruit juice. Sift together the dry ingredients and sprinkle over the fruits and nuts. Gradually add to the creamed mixture and beat until blended. This mixture will be very crumbly. Fold in the stiffly beaten egg whites. Pat in small greased tube pan. Bake in a 250° preheated electric oven or roaster for 2 to 2 1/2 hours. Yield: About 3 1/4 pounds.
Split and butter muffins and place on baking sheet. Sprinkle with Parmesan cheese. Toast under broiler until golden brown. Place 2 tablespoons Cheddar cheese on each muffin. Cut frankfurters crosswise into 1/4-inch slices; arrange on muffins. Top each with 2 tablespoons pizza sauce; sprinkle with 1 tablespoon Mozzarella cheese. Bake 10 to 15 minutes in 350° oven or until heated through. Allow 2 mini pizzas per serving. Makes 4 servings.
Melt butter; scald milk. Stir in 1/4 cup sugar, salt and 1/4 cup butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in yeast. Stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups flour; beat until smooth. Stir in remaining 2 cups flour. Mix until well blended. Cover. Let rise in warm place, free from drafts, until double in bulk, about 30 minutes.
Melt caramels and 1/2 of the evaporated milk in double boiler (keep warm). Blend cake mix with the other 1/2 of the evaporated milk and melted butter. Beat for 2 minutes. Spread 1/2 of cake mixture in bottom of greased 9x13 inch pan. Bake at 350° for 6 minutes. Cool for 2 minutes. Spread caramels over cake. Sprinkle with chocolate chips. Spoon drop rest of cake mixture (mixed with 1/2 the nuts) over that. Sprinkle with the rest of the nuts. Bake at 350° for 18 minutes.
In a large bowl, combine 2 cups sugar, oil, molasses and eggs, beating well. Sift flour, baking soda, cinnamon and salt into liquid mixture. Mix well (very stiff dough). Refrigerate at least 30 minutes. Form 1-inch balls and roll in sugar. Place 2 inches apart on an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Cool before removing from cookie sheet. Makes approximately 6 dozen cookies.
Mix flour, butter and nuts and put into 9 x 13-inch pan. Bake at 375° for 20 minutes. Mix cream cheese, sugar and 1/2 Cool Whip and layer on cooled bottom crust. Mix pistachio pudding and milk; layer on top of Cool Whip. The rest of Cool Whip layered on pudding mixture and sprinkle with nuts.
Combine dates, pecans, red and green cherries and pineapple in large bowl; set aside. Combine dry ingredients; add to fruit mixture, stirring well. Stir in eggs and vanilla. Spoon batter into a greased and brown paper lined 10-inch tube pan. Bake at 250° for 2 hours or until toothpick inserted in center comes out clean. Cool cake completely in pan; then remove from pan and remove brown paper.
In a large pot filled with water, place chicken breasts, bouillon cubes and stick of margarine; bring to a boil. Boil (on low) for approximately 45 minutes or until chicken is cooked. Remove chicken breasts, tear chicken off in strips and place back in pot. Add frozen noodles and cook for additional half hour or so, until noodles are tender. Stir occasionally so noodles separate. Serve over mashed potatoes.
Break pretzels into bite-size pieces. Mix with other ingredients. Store in airtight container.
Cook onion and pepper in oil until soft, not browned. Add garlic powder and rice. Heat thoroughly. Beat egg with fork. Add to mixture with soy sauce. Cook, stirring, until hot and the eggs are firm. Serves 4 to 6.
Cream sugar and shortening. Add eggs and vanilla. Sift together flour, soda and salt. Stir flour mixture into shortening and sugar until no dry flour shows. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Beat eggs, condensed milk and mince meat until well blended. Fold in flour and baking soda. Add candied fruit, walnuts and pecans. Spoon into Bundt pan or angel food pan. You may fashion whole candied cherries and whole pecans in fluted edges of pan before putting batter in. Bake at 300° for 2 hours. Makes a great center piece on any holiday table.
Set oven for 350°. Put onion and ground chuck in a skillet and cook until well done. Drain meat. Add tomato sauce and beans. Heat. Pour over half of the Doritos which have been crushed in a cake pan. Top with remaining whole Doritos. Sprinkle with cheese. Bake 5 to 7 minutes or until hot.
First Layer: Mix together the pretzels, margarine and 3 tablespoons sugar. Spread in bottom of a greased 9 x 13-inch pan. Bake for 7 minutes at 400°. Cool.
Clean and chop onions, parsley and mushrooms and heat in pan with the oil. Add butter. When hot, add vegetables, stirring constantly for 6 minutes. Add the rest. Fill tart shells. Bake at 350° for 20 minutes or until golden. A good make ahead appetizer.
Let raise until double in bulk. Roll out and cut in size desired. Bake in 350° oven for 20 to 25 minutes.
Mix ingredients until glaze consistency. Pour over cake, then sprinkle top with toasted pecans.
Boil chicken. Cut into bite-size pieces. Cook spaghetti. Saute onions, celery, pepper and mushrooms. Melt cheese and tomatoes together. Mix everything together. Cook at 350° for 30 minutes. Salt, if needed after mixing.
Mix cream cheese and cheese until well mixed. Sprinkle garlic powder while mixing. Add nuts and work into one large or two small balls. Sprinkle wax paper with paprika or cayenne pepper according to taste.
Brown beef. Add onion. Stir in beans, tomatoes, tomato paste and seasonings. Simmer for 15 to 20 minutes on low heat.
Blend all ingredients together. Drop by teaspoon into hot oil (375°) for 2 to 3 minutes. They will roll and brown by themselves. Roll in sugar and cinnamon mixture.
Beat eggs; add sugar and beat again. Add melted butter and melted chocolate, vanilla and salt and beat again. Add sifted flour and mix until smooth. Stir in nuts. Bake at 350° for 35 minutes in 8-inch square pan. Cool and cut into bars.
Put all of the above in a blender and grind until ingredients are completely mashed (all together). Put the mixture in a bowl and start taking bunches and roll into oval shaped meat balls (hands should be wet when rolling into balls). You can either fry in boiling oil or you can bake them in the oven. Enjoy.
Prepare sugar cookies. In clean mixer bowl, at high speed, beat egg white with lemon juice until frothy. Gradually beat in confectioners sugar. Beat mixture about 5 minutes or until very thick and white. Tint if desired with paste or liquid food coloring. Pipe or spread about 1 teaspoon icing onto each baked and cooled cookie. Let dry until hardened. Add 50 calories (optional).
Place spareribs in large, shallow microwave baking dish. Heat, uncovered, on Simmer for 14 minutes. Turn spareribs over and heat on Simmer for 14 minutes. Drain off excess fat. Combine chili powder and barbecue sauce. Pour half of the sauce over ribs. Heat, uncovered, on Simmer for 8 minutes. Turn spareribs again. Sprinkle with lemon juice, if desired. Pour on remaining sauce and heat, uncovered, on Simmer for 16 minutes or until fork-tender. Pork should always be cooked until well done.
Let children spread peanut butter on celery sticks and add raisins. Nutritional and fun to do.
Mix flour and margarine well. Then mix in other ingredients and make into balls. Press with fork. Bake 10 to 15 minutes at 350°.
Combine meat, rice, onion, 1/3 cup water, salt and pepper. Shape into 22 (1-inch) meatballs. Blend soup and chili powder, stir in water and bring to boil. Add meatballs, cover and simmer gently 1 hour, stirring now and then. Makes 7 servings.
Preheat oven to 350°. Beat 2 egg whites until stiff. Stir in the sugar slowly. Fold in nuts, chips, vanilla and salt. Spoon onto aluminum foil covered cookie sheet. Turn off oven. Place cookies inside and forget! Ready when cookies are hard enough to peel off foil.
Heat margarine in 3-quart nonstick saucepan, over low heat, until melted. Stir in flour. Cook over low heat until mixture is smooth and bubbly, stirring constantly. Remove from heat. Stir in chicken broth, carrot, celery and onion. Heat to boiling and stir 1 minute. Reduce heat, cover and simmer until vegetables are crisp-tender (about 8 minutes). Stir in milk, Worcestershire sauce and cheese. Stir constantly until hot and cheese has melted, 2 or 3 minutes longer (do not boil). Top with popcorn. Makes 4 servings, about 1 cup soup and 1/4 cup popcorn.
Cream together butter and Crisco. Add syrup. Mix well. Add sugar and mix. Add eggs, one at a time, mixing after each egg. Mix together milk, vanilla and baking powder. Add this to creamed mixture alternately with flour. Pour into greased and floured large tube pan. Start in cold oven. Do not open door for 1 hour. Bake at 325° for 1 1/2 to 2 hours.
Dissolve yeast in warm water. Sift together the flour, baking powder and salt into a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Blend together the buttermilk, sugar and yeast mixture; stir into flour mixture and blend well. If necessary, add more buttermilk to make softer dough. Turn out onto floured surface and knead 30 seconds. Divide dough in half. Roll out 1/2 inch thick; cut out with cutter. Bake immediately for biscuits. Bake in 400° oven for 12 to 15 minutes.
Combine. Put in greased baking dish. Bake at 350° for 35 minutes.
Mix together. Put in a gallon jug and finish filling jug with water. Freeze in a tray and chill the rest. When ready to serve, pour in ginger ale.
Fry wings in oil until golden brown and crisp. Drain on paper grocery bag. Melt margarine and add hot sauce in pan. Pour sauce over wings or dip into sauce.
Mix cream, sugar, lemon juice, almond and salt. Add fruit. Fill muffin tins (lined with cupcake liners) and freeze. When frozen, remove and put in plastic bags. Take out 5 minutes before serving. Paper will come off easily. Serve on lettuce.
Grease a 9-inch square casserole dish. Combine eggs, flour and sugar. Beat well. Add milk, corn and salt. Mix together. Add butter. Cook at 400° for 15 minutes; reduce heat to 350° and cook until golden brown.
Drain salmon, reserving liquid. Break salmon in large chunks and distribute over bottom of Rice Crust. Sprinkle broccoli over salmon.
Combine butter, sugar and milk in saucepan; boil 2 minutes. Stir in coconut. Spoon over warm cake.
Peel and core apples; slice in 1/8-inch slices. Dissolve sugar and water over medium heat. Add apples, nutmeg and lemon rind. Cook slowly at 450° for 12 minutes or until golden brown. Pour filling into crust.
Put apples in cake batter. Roll nuts, fruit cake mix and raisins in flour before mixing in batter. Makes 4 layers.
Combine first eight ingredients. Pour mixture into large baking dish. Mix cornflakes and remaining margarine, spread on top. Bake at 350° for 1 hour.
Cut leaves from cabbage head; don't tear leaves. Drop leaves into boiling water. Cook 3 to 5 minutes. Drain. Set oven at 375°. Mix ingredients altogether as for meat loaf. Divide mixture into 8 small loaves like. Wrap in leaves. Place in greased pan. Bake 45 minutes.
Melt butter in large skillet. Add zucchini and chopped onion. Cover and cook 10 to 15 minutes, stirring often, until zucchini is soft but not browned. Combine half of the zucchini mixture, 2 cups chicken broth, the curry (if used), salt and cayenne in food processor or blender. Puree. Pour into saucepan if serving hot or into large bowl if serving cold. Repeat pureeing with remaining ingredients. Combine batches. If serving hot, heat soup in saucepan and garnish with croutons. If serving cold, chill 2 hours. Garnish with chives. Makes 6 servings.
Combine vinegar, sugar, oil, celery seed, mustard and salt in medium saucepan; bring to boil. Alternate layers of cabbage and onions in a container with tight fitting lid. Pour hot dressing over vegetables. Cover; refrigerate for at least 24 hours before serving, stirring occasionally. Makes 8 to 10 servings.
Heat oven to 400°. Mix ingredients until moist. Fill greased cups 2/3 full. Makes 12 muffins. Bake for 20 to 25 minutes.
In a bowl, mix deviled ham with cream cheese. Drain syrup from pineapple. Add pineapple to cheese mixture. Cover and refrigerate until ready to serve. Let stand at room temperature 15 minutes before serving.
In a large bowl, combine vinegar, sugar, oil, 1 tablespoon soy and chicken. Add shredded lettuce, tomatoes, onions and cilantro; mix. Mound salad equally onto leaves on 4 to 6 plates. Add soy to taste. Makes 4 to 6 servings.
Combine pudding and milk. Cook until thickened, stirring constantly. Remove from heat and cool. Whip the cream and add sugar and vanilla.
Preheat oven to 350°. Peel shrimp. In a mixing bowl, combine herbs, garlic, salt, pepper, shallots and shrimp. Oil a cookie sheet with olive oil and place shrimp on pan. Grill for 2 minutes or until pink on both sides. Bake for 2 minutes until brown. Serves 4.
Mix all together except flour. Stir well, then add flour. Add nuts, if desired. Cook at 350° for 20 to 30 minutes. Double this for a 13 x 9-inch pan.
Beat eggs and add other ingredients. Cook in unbaked pie shell. Start at 375° for 15 minutes. Then reduce heat to 350° and cook for 30 minutes.
Combine all ingredients. Place in freezer. Just before it freezes, process in a blender. Serve in stemmed glasses.
Mix sugar, margarine, and syrup in heavy saucepan. Bring to boil and cook 5 minutes. Stir in remaining ingredients. Pour over popcorn immediately and mix lightly, but thoroughly. Place in large roaster and bake at 200 degrees for 1 hour. Pour on waxed paper and separate grains.
Mix margarine, sugar, dates and egg together. Bring to a boil for 1 minute, stirring all the while. Remove from heat and when cool add nuts and Rice Krispies. Mix well. Shape into balls and roll in Angel Flake coconut.
Add nuts to slightly whipped egg white. Stir until nuts are well coated. If necessary, add 1/2 to 1 teaspoon water. Mix sugar, cinnamon and salt. Pour over nuts and mix. Spread on cookie sheet. Bake at 300° for 30 minutes. Stir occasionally. Will stick a little. Cool a minute. Scrape off onto wax paper.
Preheat oven to 350°. Place salmon, skin down, on ungreased roasting pan. Sprinkle with salt and pepper. Whisk mayonnaise, mustard, tarragon and vinegar in small bowl. Season topping to taste with salt and pepper. Spread topping over top and sides of salmon completely covering it. Cover pan tightly with heavy foil. Bake salmon covered until almost cooked through (salmon will feel almost firm when pressed) about 35 minutes. Remove from oven. Preheat broiler. Uncover pan. Broil until topping is deep golden brown. Salmon feels firm, 5 minutes. Cut salmon crosswise into 4 pieces. Slide spatula between skin/salmon. Transfer to plate. Add lemon wedges.
Drain peaches; to syrup from peaches, add sugar, vinegar and spices and boil 5 minutes. Add peaches and simmer 5 minutes. Allow fruit to stand in pickling syrup overnight. Serve chilled.
Heat oven to 425°. Rinse peas under running cold water to separate; drain. Heat peas, chicken, soup, sour cream, milk, salt and pepper just to boiling in a 3-quart saucepan, stirring frequently. Reduce heat; keep warm while preparing biscuits.
Cook hamburger in water until done. Drain water. For smooth sauce with no chunks, run through a food processor. Add remaining ingredients and cook for 1 1/2 to 2 hours.
Boil all peppers, vinegar, sugar and salt at a rapid boil for 1 minute. Remove from heat; add Certo. Stir until partially cool; the mixture will be smooth. Ladle into hot jars and seal. Works well with paraffin seals.
Preheat oven to 375°. Spread apple filling in buttered 9-inch square baking dish or pan.
Combine all ingredients, except pine nuts and parsley, in food processor. Serve as a dip for raw vegetables or pita bread. Garnish with parsley and toasted pine nuts. Serves 8 to 12.
Cook all except last 3 ingredients until done. Add milk. Use a little of the milk with flour or cornstarch. Add cheese.
Heat oven to 350°. Grease two 9-inch pans. Combine first 6 ingredients; set aside. Cream the butter and sugar until blended. Add eggs; beat until smooth. Stir in zucchini and vanilla. Alternately stir in nuts, dry ingredients and milk. Add chocolate chips. Pour into pans and bake 1 hour or until done at 350°.
Lightly mix all the ingredients. Form into a loaf. Place in a shallow pan. Bake in a moderate oven (350°).
Boil broccoli. In saucepan, mix remaining ingredients together and simmer. Drain broccoli and stir into mixture. Place in a casserole dish.
Combine beaten egg yolks, salt and sugar. Gradually stir in scalded milk. Cook in double boiler over hot water until mixture coats spoon, stirring constantly. Remove from heat; add vanilla. Chill 2 1/2 hours.
Mix all ingredients together. Store in jars. Add 3 teaspoons per cup of hot water.
Brown hamburger and onion, add tomato soup, mushroom soup, water, noodles and cook until tender and add corn and olives. Bake in casserole dish 45 minutes at 350°. Sprinkle cheese over top. Let stand 15 minutes longer. Serves 8 or 10.
Dice and cook potatoes and onion in salt water. When potatoes and onion are done, drain and mash. Add milk, butter and pepper. Bring to a boil and serve.
Mix all of these ingredients. Bake in a 9-inch pie shell, unbaked. Cook 5 minutes at 350° and 40 minutes at 300°.
Mix egg and sugar together and beat. Sift flour and salt together. Make a hole in flour and add shortening. Add sugar and egg. Add 2 cups water. Mix well. Add yeast mixture. Put in refrigerator; cover with wet towel. Use as needed (will keep three days). Roll out and let rise to double in size. Bake at 400°.
Slice meats, bamboo shoots, round onion and celery in strips. Mix fish cake well with egg, cornstarch and seasonings. Add chopped and sliced ingredients to fish cake mixture and mix well. (Add chopped black mushrooms and chopped fresh water chestnuts, if desired.) Then put mixture onto all-purpose spring roll wrappers (available at your supermarket's refrigerated section or buy lumpia wrappers). Wrap and roll. Heat 1 quart oil in pot for deep frying. Place rolls in hot oil. Fry to golden brown. Slice when cool to desired length.
Bring water to boil in bottom of double boiler. In top of boiler, put milk, bread and butter. Then heat until creamy. Beat eggs; add the salmon, salt, pepper and onion. Add hot milk mixture; stir well. Put in greased baking dish; bake uncovered for 1 hour at 350°. Serves six.
Bake brownie mix as per package instructions; cool and crumble in bite size pieces. Divide in half. Mix mousse according to package directions; omit cooling. Crumble candy bars and divide in half. Use a straight sided crystal bowl. Sprinkle each pile of brownie crumbs with liqueur. Put 1/2 in bowl; add 1/2 of mousse mixture in smooth layer. Next add 1/2 candy bars in nice layer, then layer 1/3 Cool Whip. Repeat layers with remaining ingredients. Garnish with shaved chocolate. Refrigerate overnight.
Crumble the beef into a 1 1/2-quart casserole, then stir in onion. Micro-cook, covered, on 100% power (High) 4 1/2 to 5 1/2 minutes or until done. Drain, then stir in tomato sauce, water and chili powder. Micro-cook, covered, on High about 6 minutes or until bubbly.
In a mixing bowl, cream butter until light and fluffy. Beat in raw egg. Gradually blend in flour. Fill cookie press. Bake in preheated 350° oven for 8 to 10 minutes.
Drain all juice and use enough juice to make 2 cups. Mix juice with pudding mix and beat with mixer until thick. Fold in fruit and mix well. Chill before serving.
In medium saucepan, combine gelatin and 2 cups light cream. Let stand 5 minutes. Cook and stir over medium heat until mixture comes to a slight boil. Gradually stir about 1 cup of the hot mixture into eggs. Return all to saucepan. Cook and stir for 2 minutes more. Do not boil. Remove from heat. Stir in the remaining cream and the vanilla. In large bowl, combine cocoa powder and Equal gradually blending in egg mixture until smooth. Chill just until cold, stirring occasionally. (Don't overchill.) Freeze in a 4-quart ice cream maker according to manufacturer's directions. Makes about 1 3/4 quarts (14 half-cup servings). Contains 128 calories. Food Exchange: 1/2 Milk, 1 1/2 Fat.
Chop chicken very fine. Mix onion, parsley, oregano, celery and egg with chicken. Place lasagna noodles on bottom of casserole dish; top with chicken mixture. Pour tomatoes over; sprinkle with cheese. Bake at 350° for 1/2 hour, or until cheese is well melted.
Beat cream cheese, sour cream and taco mix together. Spread in glass pie pan. Spread salsa over pie. Add shredded lettuce, tomato, pepper and onion. Sprinkle with cheese. Serve with tortilla chips.
Heat oven to 425°. Prepare pie shell. Beat eggs lightly with rotary beater. Beat in remaining ingredients. Pour into pie shell. (Place on cookie sheet to prevent spills.) Bake 15 minutes. Reduce oven temperature to 350°. Bake 45 minutes longer or until knife inserted in center comes out clean. Cool. Serve with whip cream, if desired.
Cook sugar and water to boil; set aside to cool. Mix remaining ingredients with first mixture. Freeze.
First Layer: Melt butter and add flour and nuts. Press in a 9 x 13-inch pan. Bake 15 minutes at 375° or 30 minutes at 325°. Let cool completely.
Grease muffin tin lightly with oil. Sift flour together with salt, baking powder and sugar. Add egg, milk and oil. Stir quickly, only until barely blended. Do not beat. Fill each tin to 2/3 full of batter. Bake at 425° for 20 to 25 minutes. Yield: 12 (2 1/2-inch) muffins. Contains 175 calories.
Brown onions, garlic and green pepper in butter and then add all the squash in the pan for about 10 minutes. Add tomato sauce and stir in grated cheese. Put into a casserole dish and sprinkle the top with a thin layer of bread crumbs. Put into oven at 350° for 30 to 45 minutes.
Sprinkle chicken with lemon juice. Add all other ingredients and toss lightly. I grind all my ingredients in the food processor.
Cut chicken into 1-inch pieces and cook in skillet. Break tortillas into small pieces and put into bottom of 2-quart casserole dish. Add chicken and remaining ingredients and mix together. Bake at 450° for 20 to 30 minutes.
Cook blackberries and mash up. Cream butter and sugar with mixer. Add other ingredients and mix by hand. Add berries and alternate with flour that has been sifted with all spices and soda. Add eggs, one at a time, beating slightly. Pour into tube pan. Bake at 350° for 1 hour. Can use cream frosting or sour cream icing.
Mix all ingredients in large bowl. Grease and flour loaf pan. Sprinkle brown sugar and nuts over batter. Bake at 350° for 45 to 50 minutes, or until toothpick comes out clean.