HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Sift flour with baking soda, baking powder, salt and spices; set aside. Mix milk, vanilla and applesauce. Cream butter until light. Add sugar gradually, continuing to cream until fluffy. Add dry ingredients alternately with applesauce mixture, beginning and ending with the dry and adding about 1/3 of the total at a time. Beat just until smooth. Mix in raisins and nuts. Spoon into an ungreased 9-inch pan lined with wax paper and bake 35 minutes until cake shrinks slightly from sides of pan and is springy to the touch. Cool upright in pan on a wire rack 5 minutes, then invert on rack and peel off paper. Turn right side up and cool completely. Frost or not as desired.
Brown beef and cook onion, chili powder and garlic until onion is tender. Add remaining ingredients. Simmer, uncovered, for 15 minutes, stirring now and then. Makes 4 servings.
In a large bowl, beat the yolks, flavoring and water until it looks like enough to make a quart. Add one cup of sugar gradually and beat seven minutes. Add flour, baking powder and salt, sifted together and beat just until mixed. Finally, beat egg whites stiff and then add gradually the remaining 1/4 cup sugar and the cream of tartar and beat until very stiff. Fold egg whites into batter. Bake in an ungreased tube pan at 350° for about 45 minutes. Invert pan and cool. Delicious. Frost or serve with strawberries and Cool Whip.
Shred cabbage, onion and pepper together. Sprinkle sugar and salt on top. Bring vinegar, celery seed, mustard and oil to boil and pour over vegetables. Cover and refrigerate 6 to 8 hours. Stir, then serve. This keeps well for several days in the refrigerator.
Preheat oven to 350°. Rinse berries; drain. Place berries in bottom of 10 x 6-inch glass baking dish. Sprinkle with lemon juice. Mix next 4 ingredients with fork until mixture resembles corn meal. Distribute flour mixture over berries. Drizzle top with butter. Combine cinnamon and sugar and sprinkle on top. Bake 35 to 40 minutes. Serve with vanilla ice cream.
Mix yeast liquid and shortening to warmed milk. Add sugar and 5 cups flour or enough to make dough the consistency of pancake batter. Cover; let rise for 2 hours or double in bulk. Add baking powder, soda, salt and flour until dough is consistency of regular dough. Roll and cut biscuits. Place on greased pans and put in freezer. After frozen, store in plastic bags. Take out what you want. Let thaw and bake as usual.
Sift flour and sugar together in large bowl. Bring oleo, cocoa, oil and water to a rapid boil and pour over dry mixture. Mix well. Add buttermilk, eggs, vanilla and soda. Mix well; batter will be thin. Pour into greased pan (11 x 6-inch). Bake 20 minutes at 400°.
Melt almond bark and chocolate chips in the microwave. Add peanuts and drop by teaspoons onto wax paper.
Mix together and put into greased loaf pans. Bake at 325° for 1 hour. Makes 2 loaves.
Combine cream cheese, margarine and confectioners sugar in bowl; mix well. Combine pudding mix and milk in mixer bowl; beat for 2 minutes. Add whipped topping; beat well. Add pudding mixture to cream cheese mixture; mix well. Reserve enough cookie crumbs for topping.
Blend all dry ingredients together in a large bowl. Add buttermilk, oil and eggs. Blend until all ingredients are moistened. (Do not stir batter again.) Mixture may be stored in the refrigerator for up to 6 weeks in covered nonmetal containers. Use as needed. Bake in muffin tins at 400° for 10 to 20 minutes. Yields 4 dozen muffins.
Mix cake mix, egg and butter together and press into bottom of lightly greased 9 x 13 pan and set aside.
Mix all ingredients and freeze. Stir every 12 hours. When frozen, scrape some into a glass and fill the glass with 7-Up. Insert straw and enjoy!
Combine raisins and water. Bring to boil and cool to room temperature. Mix egg, sugar and oil. Stir in raisins and water mixture. Add dry ingredients. Pour into greased loaf pan. Bake at 325° for 60 minutes or until done.
Brown ground beef; drain grease and add undiluted soups. Put in large foil pan or a 13 x 9 x 2-inch pan. Drain green beans and layer over meat. Layer cheese over green beans. Line up Tater Tots over top of cheese. Bake according to temperature on Tater Tot bag until hot and bubbly.
Combine all ingredients and make into small balls (walnut size) or smaller. Fry gently and drain on paper towel. You can make ahead and freeze and finish cooking in sauce when needed.
Pour boiling water over raw bulgur wheat or cracked wheat. Let stand 2 hours or until wheat is fluffy. Drain well. Mix with chickpeas, parsley, mint, scallions or onion, salt, tomatoes, lemon juice and oil. Chill at least 1 hour. Serve on lettuce. Serves 6 to 8.
Heat milk and oleo in 1 1/2-quart casserole on High 3 minutes. Stir in eggs, sugar, cinnamon, salt, vanilla and fruit. Add torn bread to mixture. If rather thick, may add additional 1/4 cup regular milk to thin out mixture. Cook High 7 minutes covered. Serve warm.
Put ingredients in bowl in order given. But do not mix until last item has been added. Beat well and bake at 350° for 30 minutes.
Put the corned beef in a large, heavy pot with sufficient cold water to cover it by 1-inch. Add the garlic and studded onion with cloves into the pot. Bring to a boil and reduce the heat to low. (You should only see the tiniest little bubbles, not big bubbles in the simmering water.) Cover and simmer gently for about 3 hours until the meat is tender but not falling apart.
Melt margarine. Add whole kernel corn with juice, cream-style corn, sour cream, cheese and muffin mix. Stir until well blended. Place in an oblong baking dish (approximately 8 x 11) that has been sprayed with Pam. Bake at 350° for 40 minutes.
Melt the chocolate and butter over low heat. Add sugar. Beat the eggs and add milk and cornstarch. Add to chocolate mixture. Stir in vanilla, pecans and coconut. Pour in unbaked pie shell. Bake at 375° for 25 minutes.
Melt butter. Stir in flour and salt. Gradually add chicken stock and cook, stirring constantly, until thick. Remove from heat and stir in Tabasco, cheese and cream. Pour sauce over broccoli and chicken. Bake at 350° for 40 minutes.
Mix together peanut butter, Rice Krispies, powdered sugar and butter. Make into balls. In double boiler, mix chocolate chips, Hershey bar, vanilla and paraffin. Dip first mixture in.
Saute chopped onions and celery with mushrooms in margarine. Cook and drain broccoli. Mix soup, cheese and milk with onion mixture and simmer until cheese melts. Mix mixture with rice, broccoli and chicken if used. Bake in greased casserole dish in 350° oven until firm (about 1 hour).
Combine first 5 ingredients. Simmer 5 minutes. Combine orange and lemon juice with first mixture. Serve in mugs and garnish with orange or lemon slices or cinnamon sticks. Makes 12 servings. Add extra water if stored for a period.
Have all the cheese at room temperature. Cream together, then blend in mayonnaise and remaining ingredients. Chill and roll in chopped pecans.
Mix thoroughly the first 4 ingredients and let set until firm. Blend the next 4 ingredients and spread over gelatin mixture. Sprinkle with nuts. This works well in a 9 x 13-inch pan.
Pour Jell-O and gelatine into bowl; add boiling water and stir until dissolved. Pour mixture into 13 x 9 x 2-inch pan and refrigerate until firm. Cut into squares or use cookie cutters for other shapes.
Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Stir crushed strawberries and milk into 1 1/2 cups of whipped topping in large bowl. Spread 1/2 of strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of mixture. Repeat layers, ending with cake. Frost top and sides with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve.
Beat eggs until light. Add sugar gradually, beating until thick. Add remaining ingredients. Mix well. Pour into freezer and freeze.
Cook beef and sausage together; drain well. Boil pasta noodles until tender, but not limp. Drain and pour cool water over them. After meat mixture is drained, add cream cheese, Ranch dressing and half of sharp cheese. Pour 1/2 of jar of sauce into lasagna type pan, then stuff shells with meat mixture. Place in pan. After all are in pan, top with remaining sauce and Mozzarella cheese. Serve with salad and bread.
Depending on taste and amount being made mix 1/4 to 1/2 of an avocado with the mayonnaise; set aside. Cut grapes in half and remaining avocado into 1/4 to 1/2-inch pieces. Mix all ingredients together and eat as a salad or as a sandwich.
Beat yolks until light and fluffy. Gradually add sugar, then remaining ingredients. Add beaten whites of eggs last. Bake in shallow pan at 350°. Cut in bars while warm and roll in confectioners sugar.
Spread crescent rolls on cookie sheet or pizza pan. Bake according to directions. Allow to cool.
Boil potatoes until tender; drain. Cook bacon in 8-inch skillet until crisp; remove bacon. Cook onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently, to coat potato slices, until hot and bubbly. Makes 5 servings; 195 calories per serving.
Rub salad bowl with cut clove of garlic. Alternate layers of vegetables and olives in lettuce-lined bowl; sprinkle each layer with lemon juice; season with salt and pepper.
Cook cabbage for 10 minutes. Drain. Mix eggs, butter and milk together. Place cabbage in greased casserole dish. Pour ingredients over the cabbage. Add the cheese, then the bread crumbs over the top of all. Bake in oven for 30 minutes at 350°.
Put about 1 to 1 1/2 inches flour in a cast-iron skillet. Cook at 400° until dark brown. Stir every 15 to 20 minutes.
Mix first 9 ingredients well and drop by tablespoon into hot oil. Cook until brown.
Mix ingredients thoroughly. Grease and flour 2 loaf pans. Bake at 350° for 1 hour.
Put sugars, butter and eggs in bowl and mix well. Then add syrup, oatmeal, coconut and milk. Bake in unbaked pie shell. Bake at 350° for 1 hour.
Heat oven to 325°. In a large bowl, beat 1/2 cup powdered sugar, margarine and vanilla until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour, almonds and salt. Mix until dough holds together. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake at 325° for 15 to 20 minutes or until set, but not browned. Immediately remove.
Layer peas, lettuce, onion and bacon bits in deep bowl or 9 x 13-inch pan. Cover with mayonnaise, sprinkle with sugar and cheese. Seal and refrigerate overnight. Mix well before serving.
Press the ground beef into the bottom of a 2 1/2-quart casserole. Sprinkle with canned milk; salt and pepper to taste. Slice potatoes (raw) on meat; slice onions onto potatoes. Cube the cheese onto onions and cover with mushroom soup. Bake in a covered 2 1/2-quart dish for 1 hour at 350°. Makes 6 servings.
Dissolve yeast in warm water; set aside. Cream butter and sugar. Add eggs and the rest of the ingredients, except milk. Add as needed. Knead until dough is spongy. Cover and set in warm place to rise until double. Roll out in loaves or round ones. Let rise again until double and bake in a 325° oven until done (about 30 to 45 minutes).
Combine all ingredients in a glass jar with a tight fitting lid. Let stand at room temperature for 24 hours.
Thoroughly mix hamburger and water before heating. Add other ingredients and bring to a boil. Turn to simmer and cook for about 2 hours. This is ideal for cookouts and freezes well.
Blend sugar, brown sugar, shortening and salt together until creamy. Add eggs. Beat well. Stir in peanut butter, blending well. Sift flour and soda together. Add to creamed mixture. Drop batter by spoonfuls onto foil-lined cookie sheet; flatten cookies with glass bottom dipped in additional sugar. Bake at 425° for 7 minutes or until lightly brown. Yield: 100 cookies.
Fill jar with cukes. Add sugar, salt and vinegar. Add dill and clove of garlic. Fill remainder of jar with water and seal. Put jars in hot water bath slowly until pickles turn slightly yellow. Remove from canner and cool.
*To make sour milk, if you have no sour cream, put a small amount of vinegar in milk.
Cream butter and sugar; add eggs, flour, milk and soda. Mix well. Mix remaining ingredients (which have been mixed with the 1/2 cup flour); fold this into the cake batter and mix well. Bake at 250° for 3 hours in a tube pan.
Cut water chestnuts in half. Wrap 1/2 slice bacon and secure with toothpicks. Bake at 275° for 30 minutes. Combine ketchup and brown sugar. Pour ketchup mixture over water chestnuts and bake for 30 minutes more.
Pour 2 cups sugar into heavy aluminum or iron skillet and place over low heat. Begin stirring with a wooden spoon. Keep sugar moving so that it does not burn. It will take approximately 1/2 hour to melt sugar completely. At no time let it smoke or cook so fast that the sugar turns dark. It should be the color of light brown sugar syrup. As soon as you have the sugar starting to heat in the skillet, pour remaining 4 cups sugar and cream into a deep heavy kettle set over low heat, while stirring constantly. The real secret to mixing these ingredients is to pour a very thin stream from the skillet. Continue cooking and stirring until mixture forms a firm ball (245°) when dropped into cold water.
Combine all ingredients. Place in an 8 x 8-inch square pan. Dot with butter and sprinkle with paprika. Bake 30 to 40 minutes at 375°.
Mix the flour, sugar, baking soda, eggs, pineapple and juice, nuts and coconut by hand and spread in a lightly greased 9 x 13-inch pan. Bake at 325° for 30 to 35 minutes. Ice with cream cheese frosting.
Brown ground beef in skillet. Pour excess. Add 1/2 sweet chopped onion and 1 chopped green pepper. Cook on low simmer. Add 1/2 chili seasoning to hamburger and other contents in skillet. Prepare pot of tomato juice and kidney beans, cooking on medium high. Place ground beef and other contents from skillet into pot of tomato juice. After cooking for 35 minutes, add 1/2 box of cooked elbow macaroni. Cook for 10 to 15 minutes, adding chili powder to taste.
Cream butter and sugar; add beaten egg yolks. Dissolve soda in milk and add alternately with sifted flour. Mix cocoa and milk to make custard; add to cake mixture, then add beaten egg whites. Pour into well greased pan. Bake in moderate oven 35 minutes.
Use snap and string beans; boil beans in salted water until tender. Drain. Saute garlic (and onion if used) in olive oil until golden brown. Add beans. Combine bread crumbs and cheese; add to beans. Cook 5 minutes on low heat and serve hot. Yields 6 servings.
Combine all ingredients and mix well with mixer. Pour in shell. Chill at least 1 hour. May be frozen.
Heavily grease a 12-cup Bundt pan; set aside. Preheat oven to 350°. Place both chocolates in top of a double boiler simmering over water or in a microwave. Stir until melted and smooth. Set aside to cool slightly. In a large mixing bowl, with an electric mixer, cream butter and sugar until light and fluffy. Mix in one egg at a time, blending after each addition. Mix in chocolate, vanilla and water.
Preheat oven and bake crust at 400° for 5 to 10 minutes. Add sugar and salt to beaten eggs. Scald milk; cool slightly. Add milk slowly to egg and milk mixture. Add vanilla. Sprinkle nutmeg on top. Pour filling into prebaked crust; bake at 350° until set.
Cook the hashbrown potatoes according to the package directions in the oven and add seasonings and onions to taste
Put chicken breast pieces in a 9 x 13-inch pan. Place cheese slices on top. Spread can of soup over top. Mix Stove Top as directed (do not cook). Spread over chicken, cheese and soup. Bake at 350° for 1 hour.
Mix all ingredients together and pour into unbaked pie shell. Bake at 350° for 55 minutes.
Saute almonds in butter in skillet until lightly browned. Remove from pan and set aside. Brown ground beef well in butter remaining in skillet leaving meat in chunks. Stir in water and salt and bring to boil. Stir in noodles. Cover and simmer for 2 minutes. Add vegetables. Bring to full boil over medium heat, separating vegetables with fork and stirring frequently. Cover and simmer for 3 minutes. Stir in soy sauce and sprinkle with almonds. Makes 4 servings.
Thaw the pastry sheets and roll them out into long strips. Place sausages, end-to-end, on each pastry sheet. Fold over, pinching the edges together (but not the ends) with a fork. Cut each sheet into sausage-length pieces. Cut two slits in the top of each pastry-wrapped sausage and brush the top with beaten egg. Bake in 400° oven for 25 minutes.
Beat well and add cooled jello. Beat again and pour into greased pan (angel food pan or similar). Bundt pan is especially good.
Steam shrimp until done (about 5 minutes, until they are bright pink). Cool and peel. Mix remaining ingredients and blend well. Pour over shrimp and refrigerate for at least one hour, stirring occasionally. Mound shrimp on lettuce leaves and pour remaining sauce over. Serves 4 to 6.
In 2-quart saucepan cook sausage, onion and green pepper until vegetables are tender. Drain off excess fat. Add water, tomato sauce, tomato paste, parsley, sugar, garlic salt and oregano. Cover and simmer 15 minutes; stirring once or twice. Cook cabbage wedges in a small amount of water until tender; about 10 minutes. Remove from skillet and drain. Arrange cabbage and pour sauce over it.
Preheat oven to 350°. Cream butter and sugar. Add unbeaten eggs, blackberries with juice and spices. Mix soda with buttermilk. Set aside and sift and measure flour. Stir flour and buttermilk mixture alternately into creamed mixture. Bake for 30 to 45 minutes. Frost with Caramel Frosting.
Cut the sausage into 1-inch slices. Saute until fully cooked and brown. Drain. Add sauerkraut, tomatoes with liquid, onion, green pepper, brown sugar and seasonings. Mix well. Cover and simmer 20 to 25 minutes. Remove bay leaf. Serve.
Measure water and sprinkle over yeast. Stir until dissolved. Stir in sugar, salt and olive oil. Add 4 cups sifted flour and beat until smooth. Add rest of flour and turn out on floured board, kneading until smooth and elastic. Place dough in large greased bowl and grease slightly all over. Cover and let rise until double (approximately 45 minutes).
Soften lard and mix well with sugar and molasses. Sift in rest of ingredients.
Bake at 325° for 1 hour. Yield: 16 slices per loaf, 2 loaves.
Boil 3 cups water, bouillon cubes and broccoli. Set aside. Cook onion in butter until soft, then add flour, pepper and milk. Slowly add cheese. Mix together with broccoli and simmer.
Brown hamburger in oil. Put potatoes in greased casserole dish. Season with salt and pepper. Add carrots. Cover with 1/2 cup rice. Place hamburger in dish and top with onion and 2 cans of tomato soup. Bake at 350° for 1 hour. Serves 6.
Core onions and fill middle with butter, salt and pepper. Wrap in foil and bake at 350° for 35 to 45 minutes. Do not overcook. These may be grilled also. However, when grilling, remember to start cooking onions prior to grilling meat, as it takes onions longer to cook. This is a delicious side dish with grilled steaks or pork chops.
Beat together eggs and sugar. Whip cream until just thick. Add milk to egg mixture. Add cream to this mixture and then add vanilla and salt. Mix together and pour into freezer.
In a pot with a tight-fitting lid, steam sweet potatoes in 1/2 cup water until tender, 15 to 20 minutes. Peel and slice them lengthwise in 1/2 inch thick slices. Layer them in a casserole. Peel and core apples, slicing them 1/2 inch thick. Layer apple slices on top of sweet potatoes. Heat apple juice to the boiling point. Combine cornstarch and water and add to juice, cooking until sauce is clear and thickened. Add honey. Spoon sauce over apples, then top with wheat germ. Bake in a 350° oven until apples are tender, 30 minutes to an hour. Yield: 6 servings.
Saute sausage and ground meat in oil until no longer pink. Pour off excess oil and remove from fire. Stir in remaining ingredients. Add at least 2 cans water. Cover and bake in 350° oven for 45 minutes to 1 hour. Stir about every 20 minutes until rice is absorbed. (You might have to add a little more water to make sure the rice gets done.) Serves 8 to 10.
Mix together the shortening and sugar. Add 1 egg, applesauce and flour. Sift together baking powder, cloves, cinnamon, nutmeg, raisins and nuts. Put in sack with flour and shake. Bake 1 1/4 hours at 350°.
Spread pecans on a baking sheet. Bake at 300° for 15 minutes. Set aside. Melt butter in medium saucepan. Add sugar, corn syrup and flour, stirring well. Bring to boil. Reduce heat and simmer, stirring constantly, 5 minutes. Remove from heat and let cool to lukewarm. Gradually stir in milk and pecans. Serve warm over ice cream. Yields 3 cups.
Blend butter and sugar; add rest of the ingredients and mix well. Pour into a 9-inch square pan or 9 x 11 x 2-inch pan that has been buttered and floured. Bake at 350° for 25 minutes.
Mix and sift flour, baking powder and soda. Cook 2 Tbsp. sugar, water and cocoa together. Cream shortening and remaining sugar together, add egg; beat well. Add sifted flour, baking powder and soda. Add chocolate mixture, milk and vanilla. Bake in 350 degree oven for 20 minutes for layer cake or 30 minutes for loaf cake.
Combine all ingredients; beat at high speed for 1 minute. Pour into greased pie tin. Bake for 30 minutes at 350°.
You will need a garlic press, spoon, fork, cutting board and knife. First, chop the onion and tomato. Next, scoop the insides of the avocados into a bowl and mash up with a fork. Put the garlic in mashed avocados. Add the chopped tomatoes, onion and the lemon juice. Add a pinch of salt.
Warm butter to room temperature. Cream butter, sugar and flour together. Add nuts and vanilla and work batter with hands. Roll out little balls about 1/2-inch each. Bake on ungreased cookie sheet for 20 minutes in 370° oven. Roll in powdered sugar when done. Sprinkle sugar on top of cookies.
Spread one tortilla with taco sauce to within 1/2-inch of edge. Add a layer of Jack cheese. Customize as desired or leave plain. Top with 2nd tortilla. Spread with melted butter. Place on foil lined cookie sheet. Bake in 350° oven for 20 minutes or until cheese melts and top is bubbly and light brown. Cut with pizza cutter into 4 pieces or smaller for hors d'oeuvres.
Drain pineapple. Add juice to pudding. Beat until fluffy, about 2 minutes. Add rest of ingredients and mix well. Chill before serving, if desired.
Cover wild rice with water and soak overnight. In the morning, drain and cook rice in a double boiler, covered, for 10 minutes. Saute onion in butter until clear. Add rice and oysters, nuts and seasonings. Brown well, stirring constantly until liquid is absorbed. Cover and set aside to keep hot until serving. Serves 8.
Bring last 6 ingredients to a boil and pour over the first 2 ingredients. Refrigerate overnight before serving. Will keep several days.
Wipe cutlets with damp paper towels. Pound very thin, about 1/8-inch, with mallet or edge of plate. Dip cutlets into egg, then into bread crumbs to coat well.
Mix all ingredients together by hand. Preheat oven to 350°. Roll into bite size balls. Bake for 12 to 15 minutes.
Mix shredded cabbage, carrots, green pepper and onion. Sprinkle with 1/2 cup cold water. Chill. Soften gelatin in 1/4 cup cold water. Mix sugar, vinegar, celery seed, salt and pepper in a saucepan. Bring to a boil. Stir in softened gelatine. Cool until slightly thickened. Beat well. Gradually beat in salad oil. Drain vegetables. Pour dressing over top. Mix lightly until all vegetables are coated with dressing. May be served immediately. Stir just before serving to separate pieces.
Combine all ingredients except pineapple and lettuce; chill. Before serving, stir in pineapple. Serve in lettuce cups. Serves 6.
Mix thoroughly in a very large container and store in a coffee can. To fix a cup, heat water and add 2 or 3 generous tablespoons of mix to each cup. Pour boiling water over mix. Stir and serve.