HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Lightly grease 8 x 8 x 2-inch baking pan. Sift flour, baking powder and salt. In small bowl of electric mixer at medium speed, beat butter, sugar and eggs until mixture is light and fluffy. Beat in melted chocolate and vanilla. At low speed, blend in flour mixture. Fold in chopped walnuts. Spread evenly in prepared pan. Bake 30 minutes. Cool 10 minutes. With sharp knife, cut into squares. Let cool completely in pan. Makes 16.
Mix ingredients together and pour 3/4 full into greased muffin tins. Bake 15 minutes at 400°.
Beat eggs and water together just to blend; set aside. Heat oil until hot in large frying pan or wok over medium heat. Add green onions and stir-fry 30 seconds. Add eggs and scramble. Stir in rice and cook until heated, gently separating grains. Add shrimp and soy sauce; cook and stir until thoroughly heated. Serve immediately. Makes 6 servings.
Combine all ingredients and mix well. Pour into a greased tube pan lined with wax paper. Bake at 325° for 1 hour and 15 minutes.
Blend together all ingredients except apple and orange slices. Wash and slice apples; dip in orange juice. Drain. Arrange in concentric circle on plate and place. Put dip in center in a bowl. Sprinkle dip with additional chopped peanuts. Refrigerate leftovers.
Melt unsalted butter and saute onion and red and yellow bell peppers. Add the corn and rice and then the cream. Stir well. Cook down a bit until slightly thickened. Add the Parmesan and season with salt and pepper just before serving.
Mix all ingredients; fold in 1 cup miniature marshmallows. Pour into a buttered casserole dish. Sprinkle with brown sugar and 1/2 cup pecans and dot with butter. Bake on 350° until the marshmallows are melted.
Mix 1 cup sugar, softened oleo and milk. Put flour, baking powder and salt together. Add flour mixture to the first mixture. Put batter in pan and cover as follows: sour cherries, 1 cup sugar and water or juice from can. Bring cherries to boil. Let cool before putting on top of batter. (Bake in moderate oven from 45 minutes to 1 hour at 350°.)
Combine the basil, parsley, walnuts, cheese, olives, olive oil and garlic in a small bowl. Stir to blend. Toss hot pasta with the sauce and serve at once. Yields 1 cup, or enough sauce for 1 pound of pasta.
Brown and season meat. Place in a casserole. Drain English peas and pour over meat. Drain corn, pour over peas. Place mashed potatoes over entire casserole dish. Dot with butter and pour 1/4 cup milk over all. Bake at 400° for 25 to 30 minutes. This will be lightly brown.
In a large bowl, combine first five ingredients. Mix well. Add next five ingredients individually and mix together each time until combined. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for five minutes before removing from pans Makes 1 1/2 dozen.
Dissolve jello in boiling water. Add ice cubes and stir constantly until gelatin starts to thicken. Remove any unmelted ice. Remove 3/4 cup gelatin mixture; set aside. Fold Dream Whip into remaining gelatin. Alternately spoon plain gelatin and whipped topping mixture into 4 dessert glasses. Carefully zigzag spatula or knife through mixture to marble. Chill.
Mix together all dry ingredients and set aside; combine eggs, oil, carrots and pecans until well blended. Gradually add dry ingredients. Mix at a low speed until sugar dissolves (approximately 2 minutes). Bake at 300° for 50 minutes or until cake begins to pull away from sides of the pan.
In a medium size bowl, combine all ingredients; mix well. Cover and let stand in refrigerator at least 2 hours. Salsa will get hotter the longer it stands. Makes 2 quarts.
Mix all dry ingredients. Stir in all liquids. As you stir in the blueberries (this is the magic part), say three times:
Mix together flour, sugar, spices, prunes and walnuts. Set aside. Mix oil, eggs and vanilla. Dissolve baking soda in buttermilk. Pour all liquid ingredients over dry ingredients. Stir until just blended. Spoon into muffin cups. Makes 16 to 18 muffins. Bake at 400° for about 15 minutes.
Cream shortening thoroughly. Add sugar gradually, then beaten eggs and peanut butter. Sift flour, soda and salt several times. Add gradually, mixing well. Shape into balls the size of a walnut. Place on cookie sheet and flatten with fork to about 1/4-inch. Bake until brown at 400°. Makes 100 cookies.
Cook and bone chicken. Cook carrots and celery until tender; set aside. Cook macaroni and cheese according to directions on box. When macaroni and cheese is done, add chicken and vegetable. Mix well and serve.
In Dutch oven over medium heat, cook salt pork until golden and crisp, stirring often. With slotted spoon, remove pork to paper towels to drain. In drippings, cook chicken until browned, about 20 minutes. Remove to medium bowl. Spoon off all but about 1/4 cup fat; add mushrooms, onions, shallots, and garlic. Cook until just wilted, about 5 minutes. Stir in wine, water, thyme, pepper, bay leaf, and parsley. Place chicken and salt pork over vegetables. Over high heat, heat to boiling. Reduce heat to low; cover; simmer 20 minutes or until chicken is fork-tender. In cup, blend butter and flour. Remove chicken and vegetables to platter; discard bay leaf and parsley. Blend flour mixture into pan juices. Heat to boiling, stirring. Spoon over chicken.
Use sliced and cooked carrots or baby carrots, cooked. Cook a diced onion with the carrots. Mix all ingredients except vegetables. Cook on top of stove for about 5 minutes to thoroughly combine ingredients. Mix with vegetables and simmer for a few minutes.
Cook ground chuck with onion; drain. Add remaining ingredients. (For the chili powder, red pepper, black pepper and salt, add as much as your heart desires.) Simmer.
Mash sweet potatoes. Add butter, sugar, milk and juice. Spoon up mixture. Shape around marshmallows. Roll ball in crushed cornflakes. Place in buttered baking dish. Bake at 350° for about 20 minutes or until marshmallows begin to ooze. Makes 8 balls.
In a medium bowl, combine all ingredients except lettuce; chill if desired. Garnish with lettuce and serve with your favorite dippers. Makes 3 cups.
Cut up fryer. Cover with water in large Dutch oven. Salt. Boil until tender. Remove chicken from broth; set aside to fry.
Mix soda and vanilla in buttermilk. In a separate bowl, cream sugar and shortening; add eggs and mix. Add flour and rest of ingredients with milk mixture. Put in a 9 x 13 or Bundt pan and bake at 325 degrees for 40 minutes. Do not ice, but sprinkle with powdered sugar.
Mix mayonnaise and cream cheese until smooth. Add other ingredients. Pour into pan and freeze. Cut into squares to serve on lettuce.
Combine all ingredients. Pour into a casserole dish. Bake 30 to 40 minutes at 400°.
Cook beef and drain. Mix taco seasoning with beef according to directions. In meantime, cook spaghetti (broken in 2 to 3-inch pieces) and drain. Mix beef mixture with spaghetti. Line bottom of 9 x 13-inch pan with spaghetti beef mixture. Top with sour cream, cheese, lettuce, tomato and onion (or any other of your taco favorite additions). Top with Fritos.
Mix cake as directed. Add other ingredients. Bake in 2 loaf pans or a 9 x 13-inch pan at 300°.
Mix cream cheese, Accent salt, Worcestershire sauce and onions. Add 1/2 package of beef to mixture. Roll into a ball and roll in rest of beef.
Sprinkle apples with cinnamon. Roll apples up in the crescent roll dough. Bring water, brown sugar and margarine to a boil. Pour over apples in a glass baking dish. Bake at 350° for 10 minutes covered with foil. Bake an additional 10 minutes uncovered. Serve with ice cream.
Dissolve yeast in warm water. Beat egg; add oil, sugar and salt. Add yeast, dry milk and cheese. Add flour. Knead approximately 5 minutes. Let rise 15 minutes. Dough will be quite soft. Form loaf; brush with egg yolk and sprinkle with sesame seed (optional). Bake at 375° for 30 minutes. Yield: One medium loaf.
Boil together over low flame the sugar, milk and butter for 18 minutes, stirring constantly. Remove from heat and place candy and chocolate chips in large bowl. Pour sugar mixture over. Beat well. Add Marshmallow Creme and nuts. Beat until mixed and cool. Pour into pan and cut in squares.
Cream butter. Add sugar and beat until fluffy. Beat in egg and almond extract. Blend in flour. Divide dough into groups. Add a few drops of food coloring, depends on season or leave plain.
Brown hamburger in skillet without shortening. Combine other ingredients with meat. Simmer until frozen vegetables are cooked.
Cut corn from cob. Place in large stainless steel, glass, ceramic or unchipped enamel saucepot. Cover with boiling water and boil for 5 minutes. Drain off liquid and add remaining ingredients. Have jars ready to fill. Simmer relish for 20 minutes, stirring occasionally. Bring to boil. Carefully pack relish boiling hot into pint jars. Leave 1/4-inch headspace. Remove air bubbles with nonmetal utensil. Wipe jar rim clean, place lid on jar and screw band down evenly and firmly. Process 15 minutes in boiling water.
Mix butter, powdered sugar and vanilla. Stir in flour, salt and nuts. Chill dough. Roll into balls. Bake at 400° for 10 to 12 minutes. Roll in powdered sugar.
In large frying pan, heat olive oil over low heat. Add and saute garlic, very careful not to burn. Add broccoli and cover; stir occasionally until crisp-tender. Raise heat and saute shrimp until pink. Add the wine and season with salt, pepper and parsley or basil. Cook for about 2 more minutes. Add cooked fettuccine and cook over low heat for 2 minutes longer. Serves 4 to 6.
With hand, flatten chicken; dip into egg, then bread crumbs. In skillet, melt butter and brown chicken. Add spaghetti sauce. Reduce heat; cover and simmer 15 minutes. Sprinkle with cheese; cover and simmer 5 minutes.
Oil pan, 9 x 13-inch. Melt oleo and pour over cornbread mix. Add eggs. Mix well. Add all other ingredients. Bake at 400° for about 1 hour or until done. Check at 45 minutes. I like to use fresh broccoli when I have it.
Cream sugar and butter. Sift cinnamon with flour. Add to creamed mixture. If this is too moist, add more flour. Roll out to 1/4 to 1/8-inch thickness. Cut in desired shapes. Bake until golden brown, 350° for 20 minutes. Fill with jam (2 cookies) and roll in sugar while still warm.
Combine first five ingredients. Bring to boil. Cover and simmer for 10 minutes. Cool 20 minutes. Add pineapple, spices, eggs and oil.
Mix all, except crumbs, then add the crumbs. Cook in crock-pot on high 45 minutes. Reduce heat to low for 6 hours.
Steam carrots, broccoli and cauliflower briefly 3 minutes in lightly salted garlic water (refrigerate separately for 2+ hours.)
Fry bacon. Tear into small pieces. Cut cauliflower, green pepper and onions into small pieces. Mix with bacon. Mix together Miracle Whip and sugar. Add to vegetables. Add shredded cheese. Refrigerate.
Heat oven to 350°. Grease 13 x 9-inch pan. Saut chopped onion in butter. Combine soup, onion, sour cream, milk and salt and pepper in medium bowl. Spoon into baking dish (prepared). Bake 15 minutes and remove. Sprinkle with 3/4 cup cheese. Arrange biscuits in a single layer over top and sprinkle remaining cheese over top. Bake until biscuits are golden brown and sauce is bubbly (about 20 minutes).
Sift together flour, soda, cinnamon and salt. Add to creamed mixture. Fold in corn flakes and oatmeal. Drop on cookie sheet and bake 10 to 12 minutes at 375°.
Mix Jell-O (dry) with pineapple in bowl. Add cottage cheese and Dream Whip or Cool Whip. Blend together by hand.
Finely chop the onion, cucumber and tomatoes. Mix all ingredients with the cooked spaghetti. Refrigerate overnight.
Preheat oven to 350°. Combine all ingredients thoroughly. Pour mixture into foil-lined 8-inch layer pan. Bake for about 20 minutes or until mixture is almost firm.
Soften cheese and butter. Mix in drained and rinsed shrimp. Add seasoned salt. Mix all together. Bake at 325° for 1/2 hour. Serve with crackers.
Cream together oleo, butter, oil, sugar, eggs and vanilla, then add flour, cocoa, baking soda and cinnamon. Add 1/2 cup sour milk and mix with creamed ingredients. Add 2 cups shredded zucchini and 1 cup chopped nuts. Pour into lightly greased long cake pan and sprinkle 12 ounce bag of chocolate chips on top. Bake at 325° for 40 to 45 minutes.
In large heavy skillet, saute bacon until brown and crisp. Remove; drain on paper towels. Dice or crumble. In same skillet, saute chopped onion and potatoes for a couple of minutes. Sprinkle with flour. Add broth and stir to combine. Bring to a boil. Simmer, stirring from time to time, until potatoes are soft, about 15 minutes. Add half and half; season to taste with salt and pepper. Add minced clams or slightly cooked shrimp, scallops or any fish of your choice. Continue to heat just until warm for clams or until shrimp and scallops are firm. Do not boil. Add whipping cream. Sprinkle with parsley and/or diced bacon and serve immediately.
Saut chopped seasoning in butter until clear. Add in crawfish tails and simmer. In a mixing bowl, combine remaining ingredients and mix well. Add to crawfish mixture and simmer until warm. Serve with "dippables".
Preheat oven to 450°. Mix dry ingredients. Add liquids and mix thoroughly. Melt Crisco in Pyrex dish. Pour in corn meal mix. Cook in hot oven for half an hour. Will be consistency of thick pudding.
Marinate beef in soy sauce and oil at least one hour, turning frequently. Place all in a frypan and add chopped onions, peppers and celery. Cook 1 1/4 hours, covered, and stirring frequently.
In a large saucepan, combine potatoes, celery, onion, bouillon and water. Cover and cook on medium heat for 20 minutes until potatoes are almost tender. Combine milk, flour, salt and pepper. Slowly add to potatoes along with ham. Cook, stirring, until thickened, about five minutes. Add cheese and stir until melted. Serve hot.
Saute beef and onions until beef has lost its pinkness. Add tomatoes, kidney beans and liquid, salt, chili powder and curry powder. Stir until thoroughly blended. Simmer over moderate heat for 12 to 15 minutes. Serve hot, topping each serving with 1/4 cup shredded cheese.
Heat oven to 225°. Beat egg whites until frothy. Gradually beat in sugar. Continue beating until stiff and glossy. Stir in rest of ingredients. Drop heaping teaspoonfuls 2-inches apart on ungreased baking sheet that has been lined with brown wrapping paper. Bake 20 minutes.
Mix all ingredients thoroughly. Serve with any fresh vegetables. Will keep in refrigerator for up to two weeks.
Cook sugar and syrup to boiling. Turn off. Add peanut butter. Stir until smooth. Mix in corn flakes and roll mixture into small balls. (Double this recipe for a larger crowd.)
Make graham cracker crust per directions on package. Bake at 375° for 8 minutes. Cool. Mix cream cheese, powdered sugar and Cool Whip together. Spoon into pie crust. Spread blueberry pie filling over top. Refrigerate. Serves 24.
Cream together butter, sugar and eggs. Add flour, baking powder, vanilla and salt. Dough may be crumbly. Let stand a few minutes until it holds together. Chill. Roll or press. Bake at 350° until barely brown.
Mix ingredients together in a bowl; blend well. Drop by spoonful onto ungreased cookie sheet. Bake at 350° for 5 to 7 minutes until edges are golden brown.
Combine all ingredients except bread and mix well. Cut bread into pumpkin shapes with a cookie cutter. Spread each slice with cheese mixture. These may be frozen at this point. Bake fresh or frozen at 350° for 15 minutes. Makes 36 (3-inch) pumpkins. Makes 100 (2-inch) rounds.
In medium saucepan, place water, oleo and salt. Bring to a boil. Remove from heat. Stir in flour all at once; beat well until mixture leaves the sides of the pan. Cool for 1 minute, add eggs one at a time, beating well. Mixture should be smooth and glossy. Make 1 1/2-inch mounds on greased baking sheet, 2 inches apart. Bake 15 minutes at 450°. Reduce heat to 350° and continue baking 30 minutes or until shells are golden brown. Make a slit in side, cool and fill with filling.
Spread bread cubes in a greased 8-inch square casserole pan. Add shredded cheese on top of bread. Beat egg and milk together. Pour over cheese and bread. Let stand for 2 hours (make sure casserole is placed in refrigerator). Bake at 350° for 45 minutes or until firm.
Cook noodles as directed on package; drain. Mix noodles, tuna, mushrooms, pimentos, sour cream, milk, salt and pepper in a 2-quart casserole. Mix bread crumbs, cheese and margarine; sprinkle over tuna mixture. Bake, uncovered, in a 350° oven until hot and bubbly, 35 to 40 minutes. Sprinkle with parsley.
Sift first 5 ingredients. Add vanilla, vinegar and oil. Pour water over top and stir quickly. Bake at 350° for 35 minutes. Cool and dust with confectioners sugar sifted over a doily stencil. Remove stencil. Enjoy the pattern on your cake.
Combine ingredients, except bacon. Pour into a greased casserole. Arrange bacon slices over beans. Bake, covered, in a 350° oven for 20 minutes. Uncover; bake 20 minutes longer. Serves 4.
Cream oil, sugar and eggs. Add as much flour as you can. Add vanilla and apples. Add rest of flour and nuts. Bake in angel food cake pan (do not grease pan) at 325° for 1 1/2 hours.
Combine dry ingredients; stir in shortening, egg and milk just until blended. Fold in berries last. Fill greased or paper lined muffin pan 2/3 full. Bake at 400° for 15 to 20 minutes. Do not overbake.
Cook noodles according to package directions without salt. Meanwhile, combine yogurt, mayonnaise, curry powder, salt and ground ginger in a large bowl. Add chicken, oranges, grapes, celery and onion to dressing mixture. Drain noodles and add to chicken mixture; toss gently to combine. Cover and refrigerate 1 hour before serving. Makes 8 (1 cup) servings. Contains 305 calories and 8 g fat per serving.
To ground beef add onions and peppers. Stir in tomatoes, green beans and mushrooms. Add rest of ingredients, breaking up the spaghetti. Stir well to separate spaghetti. Cook in covered electric skillet until spaghetti is tender.
Melt all 3 chocolates together in a warm oven or in the top of a double boiler. Just get warm, not hot. Keep stirred. When all is melted and stirred smoothly, add nuts. Drop by spoonfuls on wax paper. Let cool and set. Makes a lot of clusters.
Combine ketchup, sugar, water and vinegar in wok and bring to a boil. Add dissolved cornstarch and stir constantly until thickened.
Brown the meat over high heat. Add sliced onions, peppers, salt and pepper and tomatoes to meat. Lower temperature and cook slowly until meat is tender.
Peel and dice potatoes into large microwave-safe dish. Sprinkle salt and garlic salt over potatoes. Cook on High 20 minutes or until tender. Dot with butter pats and cook until melted. Stir in the shredded cheese until melted. Serves 6 to 10.
Cook rice according to directions and set aside. Melt margarine in saucepan. Add flour. Stir until smooth.
Saute the onion and garlic. Add the meat and brown. Drain, then add the salt, oregano, fennel, basil, sugar, puree and paste. Simmer on low 1 hour. Beat the eggs and combine with the Ricotta cheese. Cook the lasagna noodles as directed with a little oil. Drain, wash and cool to handling. Put in layers in pan the noodles, sauce, Mozzarella, dots of Ricotta and Parmesan. Bake at 375° for 30 minutes. Cool 5 minutes and cut.
Combine all ingredients in medium bowl; press onto bottom and up side of 9 inch pie plate.
Mix all items together by hand. Pour into greased and floured Bundt pan. Bake at 350° for 45 to 50 minutes.
Prepare elbow macaroni according to package directions; drain. In medium bowl, combine macaroni, chunk chicken and next 4 ingredients. Mix well.
Cook ziti and set aside. Cook spinach just until thawed and drain. Combine dressing, Ricotta cheese, Parmesan, milk, nutmeg and 1 cup Mozzarella cheese. Stir in noodles, spinach and all other ingredients together in a large casserole and bake 35 to 40 minutes at 350° until lightly browned. Sprinkle with remaining Mozzarella cheese and let stand for 5 minutes before serving.
Mix onion, water, salt and pepper in blender. Add to meat, bread crumbs and eggs. Prepare into walnut size balls. Bring cranberries and tomato puree to a boil. Add meatballs. Simmer about 1 hour. Shake pan during cooking. Serve over rice.
Combine sweet potatoes, brown sugar, eggs, salt, oleo, milk and vanilla. Pour into 1 1/2-quart baking dish.
In large saucepan, cook sugar, syrup and water until it reaches hard ball stage. Add peanuts and cook until golden brown. Add butter and vanilla. Stir until mixed well. Add soda. Stir well and pour onto buttered cookie sheet.
Slice 2 eggs into a 1 1/2-quart dish. In saucepan, melt butter; blend in flour, salt and pepper. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles. Stir in sausage and corn; pour over sliced eggs. Slice remaining 2 eggs. Arrange eggs over top of sausage mixture. Sprinkle with bread crumbs. Bake at 375° for 20 to 25 minutes.
Cream sugar and shortening together. Add egg, vanilla and milk. Blend in flour. Mix together well. Roll out on floured table and cut with cookie cutters. Bake at 350° for about 7 to 9 minutes. (Put on ungreased cookie sheet.)
Put mandarins in blender and process until smooth. Add enough sugar to sweeten. Whip egg whites until stiff. Gradually add 1/4 cup sugar, continue beating until whites form soft peaks. Melt the margarine in a saucepan, stir in the flour. Blend mandarins into the margarine and flour. Cook until thickened, stirring constantly. Remove from heat, add the egg yolks, grated mandarin peel and liqueur. Carefully fold the whites into the souffle.
Mix all ingredients and stir well. Pour into a 9 x 12-inch greased and floured pan. Bake at 350° for 50 to 60 minutes. When cooled, cut into squares and top with Cool Whip. Especially good if served when slightly warm.
Place dough in bowl and cover. Place it in a warm place until it rises. Spread melted butter or margarine on waxed paper. Stretch the dough out into a loaf, then flatten enough to spread some of the butter or margarine onto it, then spread jelly on this. Cut into small strips and twirl them into rolls. Sprinkle sugar on top before baking. Bake at 350° until golden brown. Yields 2 dozen.
Soak rice overnight. Mix soups and milk. Put rice in bottom of large baking dish. Pour enough soup mixture to moisten rice. Place chicken over rice and pour remaining soup over chicken parts. Sprinkle onion soup over top. Cover with foil. Bake at 300° for 2 to 2 1/2 hours.
Preheat oven to 350°. Mash bananas; add sugar, egg and vanilla. Add sifted dry ingredients, butter (melted) and raisins. Pour into greased loaf pan. Bake at 350° for one hour.
Combine beans and seasoning mix. Spread mixture evenly in a 9x13-inch dish. Layer the remaining ingredients as follows: sour cream, olives, tomatoes, onion, green chilies and cheese. Top with salsa.
Mix uncooked sausage and rest of ingredients. Bake, uncovered, at 350° for 45 minutes.
Peel eggplant and cut into 1/2-inch thick slices. Soak slices in salt water for about one hour. Drain slices and pat dry. Dip slices in beaten egg and roll in crumbs until well coated. Fry in hot fat (or deep-fry) until well browned on both sides. Serve with catsup and tomato sauce.
Cream margarine, sugar and egg yolks. Combine flour, salt and baking powder. Add flour mixture to creamed mixture with milk and 1 teaspoon vanilla; mix well. Pour batter in greased 9 x 13-inch pan. Set aside. Beat egg whites with cream of tartar and 1/4 teaspoon vanilla. When whites reach a peak, fold in 1 cup sugar. Spread on top of unbaked cake mixture. Bake at 350° for 30 minutes. Serve with strawberries or any fresh fruit.
Melt lard in large kettle over fairly high heat. Blend in flour and lower heat and keep stirring and working the roux about 1/2 hour. It will mellow and brown slowly, so raise and lower heat as needed. Keep eye on roux but don't have to stir non-stop. Roux will mellow as honey color to butterscotch to rich rust brown and have a "halo" sheen.
Mix 1/4 soup and add meat, bread crumbs, egg and onion. Shape into 6 oval patties. Brown. Add remaining soup and mushrooms. Cover and simmer until done.