HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend together the flour, sugar, baking powder, eggs, milk, oil, vanilla, almond extract, and poppy seeds. Pour into 2 large or 4 small greased bread tins. Bake at 350° for one hour. Remove from pan and cool on wire racks.
Preheat oven to 350°. Spray a 13 x 9 x 2-inch baking pan with cooking spray. In a medium bowl, combine currants with baking soda and boiling water. Let stand 30 minutes in a medium size bowl. Combine flour, cinnamon and salt. In a large bowl, beat together applesauce, sugar, egg whites, lemon juice and vanilla with electric mixer on medium speed until blended. Add flour mixture alternately with currant mixture, beginning and ending with flour. Mix by hand until flour mixture is combined with currant mixture. Pour batter into prepared pan. Bake 30 to 35 minutes or until tester inserted in center comes out clean. Remove loaf from pan. Place on wire rack to cool completely. Cut into squares. Makes 12 servings.
Mix together all ingredients except oats. Add oats. Bake at 400° for 10 minutes.
Cook noodles until tender; cook ground beef and drain. Mix with sauce; layer in 9 x 13-inch pan, noodles, sauce and then cheeses, until pan is full. Bake at 350° for 30 minutes. Can be frozen to be baked later.
Mix sugar and flour; add beaten eggs. Add buttermilk, melted margarine and flavoring. Cook in double boiler until thick. Pour into cooked pie shell and cool.
Mix sugar with egg yolks very well. Add finely ground chocolate. Beat egg whites stiff. With mixer, add egg whites and finely ground almonds to batter. Mix this slowly and well. Grease and flour an 8-inch layer cake pan. Bake at 350° for about 30 to 40 minutes. After cake is baked and cooled, cut it in half. Mix together butter, confectioners sugar and melted chocolate combined with 1 egg. Put cream in middle and on top of layers. Serve small pieces. It's very rich and very delicious!
Spray 8 X8 inch baking dish. Spray skillet with butter flavored spray and brown cutlets. Place chops in baking dish. Arrange sweet potatoes over chops. Combine applesauce, pie spice and brown sugar. Pour over sweet potatoes. Cover and bake 50 to 60 minutes until sweet potatoes are tender. Uncover and bake 10 to 15 minutes more. Bake at 350 degrees.
Make lemon Jell-O according to directions on package. Allow to set until it becomes syrupy. Add the pineapple, pecans, whipped cream and grated Velveeta cheese. This is a filling salad and can be used as a dessert.
Mix flour, nuts and melted margarine. Press into 9 x 13-inch pan. Bake 15 minutes at 350°. Cool. Beat cream cheese and powdered sugar. Add 1 cup Cool Whip. Spread on crust. Mix lemon pudding according to box directions. Spread on cheese layer. Add remaining Cool Whip. Chill 4 hours. Serves 8 to 10. (Preparation time 30 minutes.)
Mix milk, sugar, cornstarch and flour in saucepan on low until creamy. Add egg yolks, salt, butter and vanilla. Mix well. Pour in bowl and add vanilla wafers and sliced bananas.
Line a buttered 9 x 13 casserole dish with half of the tortilla strips dipped in the chicken broth. Layer chicken on top. Mix the soups, Ro-Tel, 1/2 cup chicken broth and spices together. Pour over chicken. Top with the other half of tortilla strips and grated cheese (can freeze at this point). Bake at 350° for 35 to 45 minutes or until bubbly. Serves 5 to 6.
Combine all ingredients in small bowl. Use as barbecue sauce for poultry, beef or pork. Makes 1 3/4 cups.
Partially cook broccoli. Make sauce of soup, sour cream and cheese. Stir and pour over beans and broccoli in a casserole dish. Sprinkle buttered dry bread crumbs over the top. Bake at 350° for 30 minutes.
Mix all ingredients thoroughly. Makes 4 cups mix. Nutritious and easy to carry on the trail.
Boil and bone chicken. Tear chicken into small pieces. Add salt, pepper and garlic salt to it. Add chopped onion to this also. Spread chicken in an oblong dish. Mix 1 pint of sour cream and Miracle Whip together and spread on top of chicken. Then layer chopped lettuce, then tomatoes, next bacon (crumbled), then grated cheese. Top with crumbled Fritos. Keep this in refrigerator.
Mix crust ingredients together and press into a pizza pan. Bake at 350° for 10 to 13 minutes.
Brown onion and meat in shortening in fondue pot at high. Reduce heat to medium. Mix cornstarch and seasonings into pizza sauce and add to mixture. Stir well. When mixture thickens and bubbles, add cheeses by thirds, stirring well after each addition. Serves 10 to 12 as appetizers.
Cut loaf of bread down the middle. Mix mayonnaise, garlic salt and cheese all together. Spread inside of bread. Broil until light brown.
Cream together sugar and shortening. Add egg, milk and vanilla. Add flour or enough to make a good cookie dough. Roll out and divide in five equal balls. Pat out on a floured board to about 1/4-inch thick and place in greased pie pans. Bake at 350° for about 8 to 10 minutes or until light brown.
Brown ground beef in skillet; drain well. Drain and rinse Ranch Style beans. Combine all ingredients in large bowl; mix well.
Place all ingredients in a crock-pot and cook for 12 hours on low or 8 hours on high.
Rinse rice under cold running water until water is clear. Combine rice, water and salt in a heavy saucepan and bring to a boil. Cover; reduce heat to low and cook 1 hour, or until rice is tender. Add butter; stir well and pack into an 8-cup ovenproof mold. Cover with foil and refrigerate overnight. Bake at 350° for 30 minutes. Unmold and garnish with parsley and lemon.
Mix 1 1/2 cups sugar with cocoa; add cornstarch and mix well. Separate eggs, save whites for meringue. Beat yolks. Set aside, add 1 can milk plus 1 can of water to the powder mixture. Mix well over medium heat. Add egg yolks before mixture is hot; let come to a full boil for 1 minute. Remove from heat and add vanilla flavoring. Pour into baked deep dish 9-inch pie shell.
Combine dressing mix with sour cream. Serve with raw vegetable tray of your choice: sliced carrots and celery sticks, sliced sweet bell peppers, broccoli and cauliflower, flowerets, radishes, cherry tomatoes, etc.
Mix ground beef with next 3 ingredients. Shape in patties. Brown in bacon drippings in skillet. Remove to heated platter. Add flour to pan drippings, stirring constantly, until smooth. Add consomme. Bring to a boil. Cook, stirring constantly, until thick. Add remaining ingredients. Mix well. Spoon over ground beef patties. Serve with rice or potatoes.
Mix milk and bouillon cubes in blender until bouillon dissolves. Add remaining ingredients, except onion; blend at high speed until smooth. Stir in onion. Use as a dip for raw vegetables, toast strips or specially prepared tortilla shells, broken into pieces. Makes 1 1/4 cups.
Mix dry cake mix, pudding mix, 1 egg and 1/3 cup oil until crumbly; reserve 1 cup. Pat remaining mix lightly in an ungreased 13 x 9 x 2-inch pan. Bake 15 minutes at 350°. Beat cheese, sugar and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mix. Bake 15 minutes longer. Cool. Cut into bars.
Sift together flour, soda and salt. Cream shortening, sugar, brown sugar and peanut butter; add egg, vanilla and milk. Add dry ingredients to creamed mixture. Shape by teaspoonfuls into balls. Roll in sugar and place on ungreased sheet. Bake at 375° for 8 to 10 minutes. Remove from oven and place a Hershey Kiss on each; press down. Return to oven for 2 or 3 minutes.
Prepare your jello according to package directions. Place it in the fridge until it begins to thicken.
Pour cereal into large bowl and set aside. Combine chocolate chips, peanut butter and oleo in a saucepan and melt together, stirring constantly. Or, in a quart microwave-safe bowl, microwave on High for 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour mixture over cereal, stirring until all pieces are evenly coated. Pour cereal into a gallon Ziploc bag with powdered sugar. Seal securely. Shake until all pieces are well coated. Spread on wax paper to cool. Store in an airtight container. Makes 9 cups.
Dissolve Jell-O in 1 cup hot water and set aside. Mix other ingredients well. Pour into Jell-O. Pour into greased mold pan. Chill overnight. Double for Tupperware mold.
Completely dissolve gelatin in boiling water or juice. Pour into a 9 x 13-inch pan. Chill until firm (about 3 hours).
Combine all ingredients in the top of a double boiler. Cook, covered, over boiling water until rice is tender and milk is absorbed, about 1 hour, stirring frequently. Serve warm or cold with whipped cream.
Soften yeast in warm potato water. Thoroughly mix all ingredients in a large bowl. Loosely cover the bowl and set it aside in a warm place to ferment. It takes 48 hours to ferment, after which the starter is placed in a jar with a lid and refrigerated to be used as needed.
Put first 3 ingredients in saucepan; boil while stirring. Pour over popped corn; stir and eat. Store in open container.
Mix artichoke hearts, mayonnaise, 3/4 cup of cheese, onion and lemon juice. Spread in small, ovenproof dish (6 x 6-inch approximately). Sprinkle 1/4 cup Parmesan cheese and paprika on top. Bake for 20 minutes at 325°. Serve hot with Waterman's crackers.
In a large pot, cook Onion, Green Pepper, Beef and Chicken until meat is no longer pink. Add all other ingredients. Cover and simmer for 30 minutes. Yields: approximately 2 quarts.
Flour nuts and fruit, then mix remaining ingredients thoroughly. Bake in 350° oven for 20 minutes. These will keep a long time and I store them in an airtight container with a piece of cut apple.
Cream together butter and honey. Beat in egg, salt, baking soda and vanilla. Add flour gradually, then chips and nuts. Mix well. Drop onto greased cookie sheet. Bake in 350° oven for 7 to 8 minutes.
In a large bowl, combine first 8 ingredients and set aside. On a greased cookie sheet, arrange triangles with points toward the outside in a circle with the bases overlapping. Spoon filling over the bases and fold the points in under the bases of the triangles. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes or until golden brown.
Scrub new potatoes or gently scrape off their papery skin. Cut in half and cook in a small amount of water until almost soft. Add peas and cook just until both are tender; salt.
Combine flour and salt. Blend butter, sugar, and vanilla. Beat in egg. Then blend in dry ingredients. Stir in nuts and chocolate chips. Roll into 1 inch balls. Place on ungreased cookie sheet. Bake in 350° oven for 10 minutes. Cool. Roll in powdered sugar. Makes about 6 dozen.
Spread on baked cookie. Top with favorite fruit (ex. blueberries, strawberries, kiwi, pineapple, bananas, etc.).
Brown ground beef, sausage and onion; drain well. Let frozen bread dough thaw. Roll out to desired thickness, then spread half of the meat over rolled out dough. Put 1 cup of cheese on top of meat (more if you like). Roll this to make a loaf. Repeat for other loaf. Put on lightly greased cookie sheet. Bake at 400° until browned, about 15 to 20 minutes. When done, brush with butter.
Cut racks into individual ribs. Place in a large pot and cover with water. Add slices of ginger. Boil gently for about 1 hour. Drain ribs and discard ginger. Combine sugar, ketchup, soy sauce, oyster sauce, hoisin sauce, grated ginger, garlic and sake. Marinate the cooked ribs in this mixture for 45 hours in the refrigerator.
Put in blender green pepper and chopped onions. Mix and put on wax paper. Form into ball. Put in refrigerator overnight. Shape more and roll in pecans.
Spread cheese on each slice of bread. Roll up like a jelly roll (the bread, not the cook!). Dip in melted butter, then roll in cinnamon-sugar mixture. Cut into bite size pieces and place on cookie sheet. Bake at 325° for 20 minutes. Makes great hors d'oeuvres.
Stir well all ingredients. Add or delete fruits to suit your taste or to what is in season (i.e., grapes, plums, etc.). Serve chilled.
Put chicken breasts, water, bay leaves and celery salt in large pot and simmer for 1 hour. Cool and discard liquid, skin and bones. Cook broccoli to package directions; drain and set aside. In saucepan, mix milk, soft cream cheese, salt, garlic salt and 1/3 cup Parmesan cheese. Stir; cook until thick. Put broccoli in bottom of greased 9 x 9-inch baking dish and pour in 1 cup sauce. Put in shredded chicken and pour in remaining sauce. Sprinkle with 2/3 cup of Parmesan cheese. Bake at 350° for 25 minutes.
Mix all ingredients except cheese and chips. Put into 9 x 13 baking dish. Bake 30 minutes at 350° covered. Uncover, sprinkle cheese and chips on top. Bake 10 minutes more. Until cheese melts. Let stand about 10 minutes before serving. Serves 8.
Cream shortening, sugar and maple syrup. Add egg and applesauce. Sift salt, cloves, cinnamon, soda and flour. Add raisins and nuts. Mix well by hand only. Put in greased loaf pan. Bake 1 hour at 350°. Frost with butter frosting.
Mix oleo and sugars. Beat in eggs and vanilla. Sift flour, soda and baking powder and add to egg mixture. Stir in oatmeal, coconut, gumdrops and nuts. Drop by spoonfuls on cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix all 3 ingredients by hand. Drop walnut-sized onto ungreased cookie sheet. Bake 15 minutes at 400° or until brown. These bite-sized biscuits are great for brunches and buffets.
Fry bacon in large heavy skillet until brown. Saute onions in bacon drippings until transparent. Add broth, vegetables and herbs; cover over low heat for 25 minutes. Put cream in small amount of hot mixture and add to rest of soup. Simmer several more minutes, until soup is piping hot. Serve soup hot with a bit of butter and a dash of paprika on each serving. You could add some Cheddar.
Preheat oven to 350°. Mix cake mix, melted butter and 1 egg. Pat down into 9 x 13-inch pan. Mix together cream cheese, powdered sugar and remaining eggs and pour over cake. Sprinkle with chopped pecans. Bake 45 minutes or longer until done. Cool, refrigerate and cut.
Wash steak and cut into strips; set aside. Put butter in pan and melt. Add steak, onion and bell pepper. Brown. When brown, add soy sauce and saute for 1 1/2 hours or 2 hours until tender on medium heat. Serve with rice or mashed potatoes.
Preheat oven to 350°. Peel eggplant and cut into lengthwise French-fry strips. Prepare baking dish with nonstick spray. Put eggplant in bottom of dish. Peel garlic and cut into quarters and place on top of eggplant. Spread tomato sauce over all and drizzle oil on top. Bake for 1 hour, uncovered. Serve over pasta. If desired, sprinkle with 1 tablespoon plus 1 teaspoon grated cheese.
Cut bread into small cubes and saute in the oil and butter, stirring frequently, until golden brown on all sides. Cool before serving with soups and salads. Makes 3 cups.
Wash and cut off ends of cucumbers. Pack in a big mouth jar with the cucumbers standing up. Put 1 tablespoon pickling salt in the jar and fill the jar with vinegar. Cover and allow to set for 45 days. After the 45 days, rinse and chip the cucumbers. Add to the cucumbers 5 pounds of sugar and 3 drops each of oil of cinnamon and oil of cloves.
Mix pretzels, margarine and sugar in 9 x 13-inch pan. Bake at 400° for 8 minutes. Be careful not to overbake. Cool (let it cool completely). Then mix cream cheese and sugar. Fold in the whipped topping. Spread on cool crust. (Be sure to cover the whole thing or jello will go underneath.) Mix jello and water well; add slightly thawed strawberries and stir well. Pour it on top of the mixture "crust." Refrigerate.
Pour the 2 cans of fruit in a long baking pan. Pour dry cake mix over fruit and cut up oleo over top. Bake 40 minutes or until brown at 350°. When cool, cut in squares and top with topping or ice cream.
Mix first 3 ingredients together and bake 4 minutes. Bea together cream cheese, powdered sugar and milk. Spread on cooled crust. Top with cherries (2 cans). You can then top with whipped cream.
Combine sugar, oil, eggs and vanilla in mixing bowl; beat one minute. Combine flour, soda, salt and apple pie spice; gradually add to sugar mixture, beating at low speed until blended. Stir apples and pecans into the batter. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes, or until pick inserted comes out clean. Cool in pan 15 minutes. Remove from pan.
Pour chilled evaporated milk into a medium-size bowl and whip with an electric mixer until soft peaks form, about 1 to 2 minutes. Mix water, lemon juice and gelatin in microwave bowl and heat on High for 1 minute. Stir to dissolve gelatin. Mix whipped milk, sugar, grated lemon peel and gelatin mixture with electric mixer until thoroughly blended. Pout into pie crust. Cover with inverted plastic dome and chill until fully set, at least 1 hour. Garnish with kiwi fruit, if desired. Preparation time: 15 minutes. Chilling time: 1 hour.
Dissolve jello by package directions. Put in refrigerator until almost set. Add remaining ingredients. Refrigerate until firm. Garnish with mayonnaise.
Mix all ingredients well. Add 2 heaping teaspoons for each cup of boiling water. Store in dry place in airtight container.
Spread cookie dough into bottom of 12-inch round pizza pan. Bake at 325° for 11 to 13 minutes. Mix cream cheese, 1/2 cup sugar and vanilla. Spread over cooled crust. Arrange fruit of your choice over cream cheese mixture. Mix orange juice, lemon juice and 1/2 cup sugar in a saucepan and bring to a boil. When mixture is boiling, add 1/2 cup water in which 3 tablespoons cornstarch is dissolved. Cook until mixture is thick and clear. Pour over fruit immediately. Refrigerate. Serve with whipped cream or topping of your choice.
Cook cut cabbage in boiling water for 7 minutes. In medium casserole dish, beginning and ending with cabbage, layer dish with cabbage and cheese. Spread soup over ending cabbage. Sprinkle buttered crumbs over top. Cook at 350° until crumbs turn brown.
Combine first 2 ingredients and press into 9-inch spring-form pan. Bake 10 minutes at 350°. Melt candy in milk over low heat, stirring until smooth. Pour over crust. Top with pecans. In mixer, blend cream cheese, sugar and vanilla. Add eggs and blend in chocolate. Pour over pecans. Bake at 350° for 45 to 55 minutes. Cool and chill. Garnish with Cool Whip and cherries.
Brown onion in butter; add tomatoes and chilies. Add cheese and stir until melted. (For extra zip, add some jalapeno relish or Tabasco sauce.) Keep warm in chafing dish. Serve with taco chips or bread sticks for dipping.
Crust - lay flat 2 tubes of crescent rolls on large cookie tin. Bake at 350° for 10 minutes or until golden brown. Spread crust with cream cheese, mayonnaise, and ranch dressing mixture. Add grated carrots, cauliflower and broccoli pieces, and finely grated cheese. Refrigerate.
In medium bowl, stir together flour, baking powder and salt. Stir in remaining ingredients; beat until well blended. Spoon batter (about 3 tablespoons for each pancake) onto hot greased griddle. When edges are lightly browned, turn to cook other side. Makes 10 pancakes.
With sharp knife, cut beef into thin strips 1/4-inch thick. Combine soy sauce, garlic, ginger and oil. Add beef. Toss and coat meat with sauce. Cover and marinate at least 2 hours in refrigerator. When ready to cook, put beef mixture into a hot, large frying pan or wok. Heat until browned. Taste meat. If it is not tender, cover and simmer 30 to 40 minutes until tender over medium heat. Add vegetables. Toss until tender. Mix cornstarch and water. Add to pan; stir and cook until thickened. Serve over rice. Serves 4.
Whip the cream cheese until soft and fluffy. Beat in peanut butter, Cool Whip and powdered sugar. Slowly add milk, blending thoroughly. Pour into prepared pie crust. Sprinkle with chopped nuts. Freeze 4 to 6 hours until firm.
Sift together flour, salt and sugar. Mix sour cream, egg and oil. Add to flour mixture. Add onion and squash. Spoon out into frying pan and fry until brown. Mixture may be refrigerated for several days.
Layer pan with sauce, then rice, sprinkle with cheese across pepperoni, spread sauce across top, then sprinkle with cheese.
Mix into a paste the white vinegar and dry mustard. Let set for 2 hours. Add white sugar and eggs. Beat all together. Place this in a double boiler and cook until thick. (Will probably have to let it boil for about 11 minutes. It will leave marks when a wire whisk is stirred through.)
Preheat oven to 350°. In large mixing bowl, combine flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse cornmeal. In separate bowl, combine cream, egg and vanilla, whisking to blend. Add wet ingredients to dry, stirring to combine well. Dough will be sticky. Stir cranberries into dough. Roll dough out round on lightly floured surface to one-half-inch thickness and cut into pie-shaped wedges. Bake on greased cookie sheet 20 minutes. Makes 1 dozen wedges.
Mix all ingredients. Fruit may also be added but sweeten fruit first. Churn until frozen.
Combine all ingredients and shape into loaf in 9 x 13-inch pan. Bake in preheated oven at 350° for one hour. Let stand for five minutes before slicing.
Melt 2 tablespoons butter in a small skillet. Add chopped mushroom stems and onion. Saute 4 to 5 minutes. Remove mixture to a bowl. Add remaining ingredients except 2 tablespoons melted butter. Mix well and set aside. Dip mushroom caps in remaining butter. Spoon about 1 to 2 teaspoons of filling into each mushroom cap. Preheat broiler in high position. Place stuffed mushrooms on rack with stuffing up. Broil 10 to 15 minutes. Makes 24 appetizers or use as a garnish for main dishes.
Place beef and peppers in a skillet and cook until beef is brown. In a bowl, mix together (with a spoon) cornmeal, salt, soda, milk, corn, eggs and bacon drippings. Grease a large cast-iron skillet and heat until hot. Pour in 1/2 of the cornmeal batter. Cover with beef. Sprinkle cheese over beef. Pour on remaining batter. Bake at 350° for 1 hour.
Mix all together in punch bowl; stir well. Float orange and lemon slices on top.
Mix together sugar, oil and egg. Combine molasses and hot water. Sift together dry ingredients and fold into wet mixture. Bake at 350 degrees for 45 minutes.
Mix all ingredients in blender at high speed until ice is chopped very, very fine. Makes 3 large glasses.
Combine flour, baking powder, soda and salt and set aside. Cream sugar and shortening until fluffy. Add eggs and beat well. Stir in dry ingredients and bananas. Do not beat. Spoon into two greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 45 minutes or until done.
Drain apricots; reserve 1/2 cup syrup. In food processor or blender, combine apricots, sugar, lemon juice, cinnamon and reserved syrup. Process until smooth puree. Add yogurt; process until well combined. Pour into 13 x 9-inch metal baking pan. Freeze 2 to 3 hours until firm.
Put all the ingredients into a small bowl. Beat the mix until well blended and thickened. Put in covered container and chill. Shake well before serving. Makes approximately 1 3/4 cups.
In mixing bowl, combine cheeses and seasonings. Mix well. Spoon cheese mixture into tomatoes. Cover and chill. Refrigerate leftovers. Makes 30.
Mix sugar, milk, cocoa, butter and vanilla in a pan. Bring to a boil and let boil for 1 minute. Take off stove and add peanut butter. Mix well. Add oatmeal; mix. Drop onto wax paper and cool or refrigerate.
Beat eggs. Simmer pecans in margarine. Mix Karo with eggs, flour and sugar. Mix well. Add pecans. Pour into pie shells and bake at 425° for 10 minutes. Turn down to 325° and bake for 30 minutes. Yield: Two 9-inch pies.
Mix sugar and water; heat. Add bananas, pineapple-grapefruit drink and orange juice; freeze. Set out to thaw (but not completely) before serving. Add ginger ale. Rum may also be added.
Wash beans. Place in large bowl and cover with water. Soak overnight. Rinse and set aside. In dutch oven over medium heat, heat oil and saute onion and garlic 3 to 5 minutes. Add bell pepper, cabbage, potatoes and tomatoes with liquid, chili powder and cumin. Continue cooking, stirring frequently for 3 minutes. Add rice, water or broth and beans. Cover and cook over low heat 2 hours. Season with salt and pepper. Garnish with pepper flavored Monterey Jack cheese, salsa or sour cream.