HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small bowl, combine nuts, cinnamon, chocolate and 1/2 cup sugar. In a large bowl at medium speed, beat 1 cup sugar, butter, eggs and vanilla until light and fluffy. Add flour, baking powder, soda and salt (sifted together) and beat at low speed until blended, then at medium speed for 3 minutes. Spread half of batter in prepared pan. Sprinkle evenly half of nut mixture, then remaining batter and nut mixture on top. Bake for 50 to 60 minutes, until tester comes out clean. Cool in pan 10 minutes. Remove and serve warm or cool.
Grease 12 cup muffin tin or line with baking cups. Preheat oven to 425°. Combine dry ingredients in large bowl. Combine milk, butter and egg; partially blend into dry ingredients, using about 10 strokes. Fold in blueberries, just until flour is moistened. Fill muffin cups 2/3 full. Bake for 20 to 25 minutes.
Mix graham crackers and melted butter. Press in a 9 x 13-inch pan. Chill. Beat butter, eggs, powdered sugar and vanilla. Spread on graham cracker crust. Chill. Slice bananas and place on mixture. Spread on crushed pineapple (well drained). Spread with whipped topping. Top with cherries and nuts. Keep refrigerated.
Trim fat from pork. Puree peppers in blender. Place pork in roasting pan and pour pepper puree over top. Cook 8 to 10 hours in a 250° oven.
Sift together the first 4 ingredients. Put next 5 ingredients into mixer bowl. Beat on No. 8 speed for 2 1/2 minutes. Scrape bowl while beating. Turn on to No. 3 speed. Add flour mixture alternately with buttermilk. Scrape bowl while beating about 2 1/2 minutes.
Brown ground chuck or beef in diced onions and butter; drain. Cook spaghetti as directed on box; drain. In large pan, put spaghetti and 2 cans tomato juice. Add hamburger mixture, salt, chili powder, Worcestershire sauce, diced tomatoes and beans. Cook until done.
Mix together the butter, lard, sugar, salt, eggs and milk with the soda and vanilla. Add flour to oatmeal, dates, raisins and nuts. Mix together until blended. Drop by teaspoonful on cookie sheet (grease first time only). Bake. Place cookies in a roasting pan lined with towels, then cover cookies. Sprinkle with water to keep cookies soft. Makes 12 dozen.
In small skillet, cook bacon as desired and chopped onion until bacon is crisp and onion is tender. Stir in vinegar, sugar, salt and celery seed. Simmer, covered, for 5 minutes.
Combine ingredients; drizzle in butter last. Bake at 325° for 1 hour and 15 minutes.
In a large mixing bowl combine all ingredients. Let stand 15 minutes. Line 4 (9-inch) pie pans with foil. Spoon fruit mixture into pans and level. Place in freezer until frozen solid. When frozen, close foil, sealing well to prevent freezer burn.
Dissolve yeast in warm water. To hot mashed potatoes, add 1 cup sugar, 4 tablespoons margarine, 1/2 cup shortening and salt. Add yeast mixture; mix well and let stand in warm place until "spongy." Add eggs and sufficient flour to make soft dough. Allow to rise (covered) at least 5 hours in a warm place. Punch down and turn onto a surface; knead lightly 3 to 4 times. Spread out evenly in greased biscuit pan. Let rise for 1/2 hour or doubled. Punch holes about 2 inches apart; place brown sugar mixture (about 1 teaspoon) and piece of butter into each hole. Bake in 350° oven for 20 minutes.
Combine all ingredients and stir with wooden spoon until moist. Bake in 13 x 9 x 2-inch pan at 350° for 40 to 45 minutes. Frost warm cake.
Cut chicken wings into 3 parts. Marinate in the mixture for 24 hours. Place wings on cookie sheet. Bake at 400° for 1 hour, turning chicken over at 1/2 hour.
Mix together; pour into 9-inch Pyrex dish. Mix 1/2 cup sugar, 1/2 cup brown sugar and 1/4 cup cocoa. Sprinkle this mixture over top of mixture in Pyrex dish. Pour 1 1/2 cups hot water over this. Don't stir. Bake 40 minutes at 350°.
Heat water and oil or Crisco. Put flour in pie pan. Pour hot liquid over flour. Mix with hands. Smooth crust in pie pan and bake until brown.
Cream butter and sugar. Add eggs and beat well. Add sifted dry ingredients and vanilla. Chill overnight. Preheat oven to 325°. Roll into small balls and sprinkle with cinnamon. Bake on well-greased cookie sheet until brown. Yields 10 dozen.
Stir baking soda in sour cream; set aside. Cream butter and sugar. Add eggs, one at a time, mixing well. Add flour slowly. Stir in sour cream mixture and vanilla. Grease and flour cake pan. Pour in batter and bake for 1 hour at 350°.
Sift flour, baking powder, baking soda and salt together. In separate bowl work shortening and sugar with a spoon until soft. Beat shortening until light and fluffy, then add eggs and vanilla. Beat until well blended. Add dry ingredients alternately with a cup of sour milk. Mix well. Drop by teaspoon onto lightly greased and floured cookie sheet. Sprinkle sugar over cookies. Bake for 10 to 11 minutes.
Place frozen broccoli in 1 1/2-quart casserole. Pour hot water over it (break up with fork). Stir in rice, soups, onions and butter. Bake at 350° for 1 hour, uncovered. Serves 6 to 8.
Dissolve jello with 2 cups hot water. Mix with other ingredients except sour cream. Pour 1/2 of mixture in dish and congeal; cover with sour cream. Cover with rest of mixture and congeal.
Combine sugar, milk, butter and salt in heavy pan. Cook over medium heat, stirring constantly, until it forms a firm ball in cold water. Remove from heat. Add marshmallow cream, peanut butter, vanilla and nuts. Beat until smooth and thick. Pour into buttered pan. Cool completely.
In large bowl, combine 1/2 cup wine vinegar, 1/2 cup Wesson oil and 3/4 cup sugar. Mix well. Let stand after all ingredients have been combined. Refrigerate. Can last 2 weeks. Can be frozen.
Mix baking powder and egg whites and beat until stiff. Add sugar and mix well. Stir in by hand vanilla, pecans and cracker crumbs. Pour into a well-greased pie pan and bake at 350° for 25 minutes. Cool, and then top with whipping cream.
Preheat oven to 350°. Beat eggs in a large bowl. Add oil, molasses, light brown sugar and vanilla. Beat until smooth and thick. In a separate bowl, combine the flours, baking soda, baking powder, salt and cinnamon; add to the egg mixture and stir until well blended. Fold in zucchini, raisins and nuts.
Cook over high heat for 12 minutes. Stir in 1 teaspoon baking soda. Pour onto tinfoil. When cool, bread into pieces with knife.
Mix all ingredients except butter. Put in unbaked pie crust and dot butter on top. Add top pie crust and bake at 300° for 30	minutes or until golden.
Butter a 9 x 13-inch pan. Place bread on bottom of pan. Melt Velveeta and margarine in microwave, approximately 3 minutes. Pour cheese mixture over bread. Top with cooked sausage. Beat eggs and milk together. Pour over mixture. Chill and cover overnight. Bake at 350° for 45 minutes.
Mix ground beef with onion soup mix and place on bottom of 9 x 13-inch pan. Put uncooked vegetables over the meat. Mix sour cream, cheese, butter and soup together and mix with hash browns. Place over the vegetables. Bake 1 1/2 hours at 350°. Serves 10 to 12.
Cream oil, sugar and eggs well. Add the soda to the sour milk, stirring to dissolve. Add to creamed mixture. Pre-sift flour and salt. Add to creamed mixture; blend well. Add vanilla, rhubarb and nuts. Pour into 2 greased bread pans. Mix white sugar and margarine and sprinkle over top. Bake at 350° for 1 hour.
Mix apples, cranberries and granulated sugar together. Put in 2-quart casserole dish. Mix remaining ingredients together to make topping. Spread topping on apple-cranberry mixture and bake at 350° for 45 minutes to 1 hour or until berries have popped and mixture is a rich brown. Serve hot with chicken, turkey or ham.
Drain string beans. Put in baking dish. Add 1/2 cup of milk and mushroom soup. Mix well. Sprinkle with dried onions. Bake at 350° for 25 minutes.
In heavy saucepan put caramels and 3/4 c. evaporated milk. Stir over heat until melted. Grease and floured a 9 X 13 pan. In a large mixing bowl put cake mix, margarine, 1/3 c. evaporated milk and nuts. Squeeze until dough sticks together. Then press half of dough into prepared pan. Bake at 350° for 6-10 minutes. Remove from oven and cover with chocolate chips; then caramel mix. Crumble remaining half of dough mixture over the top. Bake 15-18 minutes more. Cool; refrigerate to set caramel layer. Sprinkle with sifted powdered sugar. Makes 36 bars.
Mix all ingredients in medium bowl. Shape into balls and roll in wheat germ and chill. Makes 1 dozen.
Mix cake mix as directed on box. Add coconut and pecans. Pour cake mix into 9 x 13 pan. In separate bowl, combine remaining ingredients. Drop the cream cheese mixture by teaspoons on top of the cake batter. Bake at 350° for 40 to 45 minutes.
Cut meat into thin bias strips 3 inches long. Brown meat in hot oil; season with salt and pepper. Sprinkle flour over meat, stir and add bouillon, bay leaf and cloves. Cook, stirring, until sauce thickens and boils. Cover. Simmer, stirring occasionally, for 1 1/2 hours or until meat is meltingly tender. Remove bay leaf and cloves. In butter, cook green pepper and mushrooms just until tender. Stir in lemon juice. Mix and pour over tenderloin tips. Heat to boiling. Thicken if necessary. Trim with pimiento, if desired. Makes 4 to 6 servings.
Melt butter into skillet and add marshmallow cream. Add 6 drops of food coloring. Heat on low until melted. Pour over popcorn and coat well. Form into balls and air dry on waxed paper.
Bake cake as directed. Cut cooled cake into 3 layers. Place 1 layer of cake in the bottom of a glass bowl or trifle dish. Spread 1/3 of mousse on cake. Spread 1/3 of Cool Whip on mousse. Sprinkle with candy. Repeat this process with other layers. Enjoy!
Scald milk by heating in a small saucepan until a fine rim of bubbles form around edge. Stir in sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water in large, warm bowl. Add lukewarm milk mixture, eggs, lemon peel and about 1 1/2 cups flour; beat hard until smooth. Stir in enough additional flour to make a stiff dough. On a lightly floured board, knead until smooth and elastic, about 10 minutes. Place in a greased bowl; turn to grease top.
Brown onions and pepper in butter or margarine. Combine rest of ingredients and bring to a slow boil. Let cook 10 minutes. Remove from heat. Package in amounts of your desire. Can freeze.
Heat milk. Add salt, brown sugar and eggs. Stir vigorously. Add vanilla and remaining sugar. Butter sides and bottom of glass baking dish or casserole. Put cubed bread in dish. Pour milk mixture over bread and level off. Bake in a 350° oven for 30 to 40 minutes until knife inserted in center comes out clean.
In large bowl, mix equal parts of all ingredients. Add ice and serve. For hard punch, add rum or vodka.
Cream sugar, margarine and Crisco. Add eggs, one at a time. Beat well after each. Add vanilla flavoring, then add flour and ginger ale alternately. Bake in a tube pan at 325° for 1 hour.
With fork, in 9 x 13 pyrex dish, mash together pears and cream cheese until it resembles cottage cheese. In small bowl, dissolve Jell-O with 1 cup boiling water. Add 1/2 cup of reserved pear juice. Cool. Add cooled Jell-O to cream cheese mixture. Refrigerate until soft set. Whip the cream in small bowl and add to soft set Jell-O, blending well. Set until firm. Serve on lettuce leaves. Serves 6 to 8.
Mix and bake at 350° for 20 to 30 minutes. Makes 3 thin layers.
Unroll towel and spread icing over the whole roll. Save some icing for the sides. After icing is spread, roll cookie fairly tight. After cookie is rolled up, take the remaining icing and spread over both open ends.
Combine 1 cup of flour, yeast, sugar and salt. Add water. Beat on low 3 minutes. Stir in enough flour to make very soft dough. Shape. Place into well-greased bowl, turning to grease top. Cover. Let rise 1 hour or until doubled in shape. Punch down. Shape into greased 9 x 5-inch loaf pan. Sprinkle with cornmeal. Cover and let rise for 30 minutes or until doubled in size. Bake at 400° for 35 to 40 minutes.
Combine margarine and sugar. Add eggs and mix. Add mashed bananas. Mix soda in the milk and add to the other ingredients. Add flour and nuts (optional). Bake at 350° for 1 hour. Test with silver knife in middle for doneness. Add extra baking time, if necessary. When knife comes clean, bread is done.
Cook rice. Chop onion and saute. Chop green and white of green onions and saute. Fry bacon. Reserve drippings. Break bacon into small pieces. Scramble egg very dry. Mix all together, except drippings and soy sauce. Add drippings and soy sauce to taste.
Preheat oven to 425°. Combine cereal, nuts, raisins and baking powder. Stir in sugar. Mix milk, egg whites and oil together. Blend with oat bran mixture. Line muffins with paper baking cups. Fill with batter and bake 15 to 17 minutes. Test for doneness with a toothpick. The toothpick should be moist, not wet. Store in plastic bags to keep moist.
Spread softened cream cheese onto large plate. Add well drained (important) crab meat sprinkled on top of cheese. Add the chili sauce and horseradish (mixed together) on top. Place a double row of crackers around outside rim of serving dish.
In saucepan, melt a few chocolate chips, butter, Karo syrup and milk and put on top of pie.
Blend sour cream and onion mix. Add cabbage mixture and vinegar. Toss until well blended. Chill.
Mix together. Make ball the size of grapefruit. Put ball in between wax paper and roll out 1/8-inch thick. Take off paper. Put on cookie sheet. Brush with 2 tablespoons of liquid smoke. Bake for 4 hours. Turn after 3 hours. Bake at 100°.
Mix butter with brown sugar until thoroughly creamed. Add egg yolk and blend. Add flour that has been measured after sifting. Form into balls the size of marbles and roll first in slightly beaten egg white and roll in ground nuts. Place on cookie sheet and make a small hole in the center of each ball. Bake 8 minutes at 350°. Remove from oven; enlarge holes. Bake for 10 minutes.
While rice is cooking, pound steak to 1/4-inch thick. Cut into 1/4-inch wide strips. Sprinkle with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth. Cover in onions and green peppers. Simmer 30 minutes. Cover and cook 5 minutes longer. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook until thickened, about 2 minutes. Add tomatoes and stir gently. Heat just to get tomatoes hot. Serve over fluffy rice or noodles.
Put pork, peppercorns, allspice, bay leaves, onion, parsley, celery, 5 1/2 cups water and salt in kettle to boil slowly 15 minutes. Add veal and simmer until meats are tender, 1 1/2 hours. Remove meat and grind. Strain stock and reduce to 2 1/2 cups. Soften gelatin in remaining water. Add to hot stock and stir until gelatin is melted and stock is cool. Add vinegar and mix. Combine ground meat and stock mixture and put in 8 1/2 x 4 x 2 1/2-inch pan. Chill overnight. Top with lemon juice.
In a 2-quart glass dish or bowl, combine sugar, syrup and salt. Cover and microwave on High for 4 minutes. Add pecans and stir. Cover and microwave on High for another 4 minutes. Stir in vanilla and butter. Add baking soda and stir quickly. Pour onto greased cookie sheet and spread evenly. Allow to cool, then break into pieces.
Peel potatoes and put into saucepan. Cover potatoes with water and 1 teaspoon salt. Cook until tender. Drain and then mash. Add cream cheese, sour cream, pepper and butter. Beat until light and fluffy. If too thick, add a little milk. Cool. Cover and place in refrigerator. Potatoes may be used any time within two weeks. They do not get stiff like other leftover mashed potatoes. Recipe freezes well. To use, place desired amount in greased casserole dish; dot with butter (grated cheese) to cover the top. Bake at 350° until heated through (about 30 minutes). If frozen, bake longer. Makes 8 cups or 12 servings.
Fry the onions in the ghee or butter until golden brown. Add the garlic, ginger, turmeric, cinnamon, cloves and a little water. Cook for 2 minutes. Add the tomatoes and simmer until the mixture forms a thick sauce. Then add the stock, salt, pepper and chilies and bring to a boil. Add the chicken and cook, covered until done (about 15 minutes or so). Add the cream just before serving and garnish with chopped coriander leaves. May be served with shredded coconut, peanuts, cashews or raisins as toppings (any or all).
In a casserole, stir together the raw rice, soups and water. Lay uncooked chicken pieces on top. Salt and pepper. Bake 1 hour at 300°.
Melt butter in 2-quart pan. Stir in sugar, syrup, and salt. Bring to boil stirring constantly. Then boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla. Slowly pour over popped corn. Mix well.
Combine all ingredients well. Fill pie shells. Bake at 325° until done. Makes 2 pies.
Dissolve gelatin in hot water. Add tomato sauce and stir well. Fold in celery and seafood. Pour into shallow glass pan; chill until set. Cut into squares and serve on lettuce with mayonnaise for topping and a dash of paprika, if desired. Yields 4 servings as main dish salad, 6 servings as side dish. Preparation Time: 10 minutes.
Cook beef and onion until brown. Add tomatoes, tomato soup, oregano and garlic. Simmer for 10 minutes. Cook noodles per package directions. Drain. Combine with beef mixture in a greased 2 1/2-quart casserole. Bake in oven for 30 minutes. Remove from oven and sprinkle with cheese. Return to oven for 3 minutes in oven at 350°.
Amount of vegetables used depends on size of baking dish. Have potatoes, tomatoes, onions and zucchini in equal amounts.
Brown and drain hamburger and diced onion. Add cinnamon, allspice, cloves and brown sugar. Moisten with catsup and flavor to taste with Worcestershire sauce.
Mix all ingredients together in small saucepan. Cook until sugar is dissolved and all ingredients well blended. Store in refrigerator.
Cook carrots until tender. Drain and cool. Cut onion and green pepper in round slices. Mix with cooled carrots. Mix other ingredients together and pour over vegetable oil. Cover and marinate for 12 hours in a covered glass container. Drain and serve.
Start with lettuce. Arrange in layers (1 to 7) and top with almonds. Chill overnight.
Grease a 9 x 13 x 2-inch Baking dish. Cut up the loaf into cubes and place half the cubes in the bottom of the baking dish. Place half the cheese cubes over the bread, make another layer with the remaining bread then another layer of cheese. Beat together the eggs, milk and maple syrup, pour over the bread and cheese. Cover and refrigerate over night. Preheat the oven to 350°f. 180°c. gas mark 4. Bake uncovered for 30-40 minutes until a knife inserted into the center comes out clean. Let it stand for 15 minutes before serving. Serve warm with butter, margarine, powdered sugar and additional maple syrup. Serves 10.
Mix all together and save a few crackers, mixed with butter, to put on top. Bake for 1 hour at 350°.
Cream together butter, sugars, spices and salt. Add egg and mix thoroughly. Add molasses and blend. Sift together twice: flour, baking soda and baking powder. Add to molasses mixture and stir until blended. Chill well.
Mix in casserole dish. Bake, uncovered, 1 hour at 350°.
Dissolve lemon Jell-O with water as directions state on box. Grind in food grinder oranges and cranberries. Add all to Jell-O and refrigerate. Very good with any meat dish.
Cream butter, peanut butter and sugars. Add egg and vanilla. Beat until creamy. Stir in dry ingredients. Roll dough into 1-inch balls. Put into greased little muffin pans. Do not press into pan. Bake at 350° for 10 to 12 minutes.
Fry the Italian sausage and tear into small pieces. Beat eggs and salt. Add sausage and cheese. Pour into hot skillet with just enough oil to scramble eggs. Stir constantly until done. Set off heat. Lay out the tortillas and spoon about 1 scrambled egg on each. Fold ends over, then roll up into a burrito. Make ahead and refrigerate until needed. Just heat in microwave about 10 to 15 seconds.
Put steak, flour, salt and pepper in crock-pot. Stir well to coat. Add other ingredients. Cover and cook 8 hours on low or 5 hours on high. Serve over rice.
In large bowl stir together sweetened condensed milk and lemonade using medium speed of electric mixer. Add remaining ingredients. Stir by hand until fruit is well coated. Store in airtight container in refrigerator.
Wipe ribs and place in a roasting pan. Blend all ingredients and pour over meat. Cover and bake in a moderate oven (350°) about 1 1/2 hours, uncovering during the last 30 minutes.
Cut elephant into bite size chunks and stew over medium heat 14 days or until tender. Salt and pepper to taste. Serves 3800 people. If more people are expected, add the rabbit, but remember very few people like to find a hare in their soup.
Soften margarine. Sift flour. Mix margarine, sour cream and flour. Grease tins. Fill tins 3/4 full. Bake at 350° for 20 minutes or until brown.
Cook beef and sausage until well done. Crumble with fork while cooking. Drain fat. Cook bacon until crisp and crush over other meats. Open beans and drain juice. Mix meat and all other ingredients with beans. Bake in a Pyrex or other oven bowl at 350° for 45 minutes. Serve hot.
Spread bean dip lightly on tortilla chips. Top with cheese and the jalapeno peppers. Place 10 chips at a time on paper plate. Cook on 70 (Roast) for 30 seconds or until cheese begins to melt. Serve hot. Makes 30 canapes.
Mix together. Shape into 1-inch balls and dip into melted chocolate. Let sit until chocolate cools.
Remove shucks and silks from corn. Put into large pot and cover with water. Add salt, sugar and margarine. Let boil 8 to 10 minutes.
Mix all ingredients. Store in a tightly covered container at room temperature. For each serving, stir 4 level teaspoons of mixture into a cup or mug. Add 3/4 cup of hot water.
Butter both sides of bread slice. Cut out center of bread slice with a round cookie cutter. Heat griddle. Place bread slice on griddle. Crack eggs and pour into hole in bread slice. Salt and pepper to taste. When bread slice is browned, flip over and brown other side. Remove when egg is cooked.
Preheat oven to 350°. Generously grease and flour 2 round cake pans. Drain peaches, save juice. Add enough water to reserved juice to make 1 1/4 cups.
Beat eggs, salt, then add zucchini. Beat again, then mix flour and baking powder. Heat pan with oil on medium heat on stove or you can use electric skillet at 350° temperature. Then drop with spoon in pan and fry until brown that edge, then turn on other side.
Mix all ingredients together and make into a nice dough with milk. Roll out and cut into shapes. Bake on a thoroughly well- heated griddle.
Place in layers. Bake at 375° for 45 to 60 minutes.
Cut each carrot lengthwise into quarters. In 12 x 8-inch baking dish, cook carrots, beans, bouillon and 1/4 cup water, covered, on High 12 to 14 minutes in microwave until vegetables are tender-crisp, stirring twice. In 1-cup glass measure, cook almonds and butter on High 2 1/2 to 4 minutes until almonds are lightly browned, stirring once. Toss vegetables and their liquid with almond butter and lemon juice. Serves 4, about 140 calories per serving.
Brown ground beef and onion and drain. Line greased 2-quart casserole with 6 tortillas and pour in meat mixture. Mix beans, sauce and chicken soup and pour on top. Top with cheese and 6 tortillas. Pour over tomatoes and chilies. Bake 1 hour at 350°.
Crumble and brown sausage in skillet. Cut up cheese; add to sausage with oregano to suit taste. Stir well to get all mixed together. Spread on top of pieces of party rye. Bake in a 350° oven for 5 to 10 minutes, until just lightly browned and bubbly.
In an electric skillet, brown washed chicken well on all sides. Sprinkle rice between chicken pieces. In a large bowl, combine all remaining ingredients, except peas. Pour mixture over chicken and rice. Simmer, covered, 30 minutes. Scatter peas all over chicken. Cover and simmer 15 additional minutes. Serves 4 to 6.
Cream shortening and sugar. Add lemon juice and rind. Beat well. Add sifted dry ingredients. Mix well. Stir in nut meats. Shape in rolls. Wrap in waxed paper and chill thoroughly. Slice very thin. Bake on greased cookie sheet in oven (350°) for 12 to 15 minutes.