HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, brown sugar and butter; mix until crumbly Reserve 1 cup mixture for topping. Stir sour cream, egg, nutmeg and soda into remaining crumb mixture, just until moistened. Spread into greased oblong glass baking dish. Sprinkle with reserved crumb mixture and pecans. Microwave on High for 5 minutes; rotate dish. Microwave on High for 3 1/2 to 4 1/2 minutes or until cake tests done. Cool thoroughly.
Cook rhubarb sauce with sugar added. Add oranges and rind and tapioca last 10 to 15 minutes and continue cooking on low heat. Cool. Pack and freeze.
Sift flour, soda, salt and cinnamon together. Beat eggs. Add sugar and beat well; add oil, dry ingredients, vanilla and squash. Stir in pecans. Bake in two greased and floured loaf pans at 350° for 1 hour. Cool in pans for 15 minutes.
Put cloves and spice in a thin cloth. Cook with sugar and vinegar for 10 minutes or until thickened. Add peaches. Cook until tender. Let stand overnight. In the morning, remove spices. Drain syrup from peaches and boil until thickened. Pack syrup over peaches, filling jars to top. Seal tightly.
Mix corn meal, flour, salt, baking powder and sugar together. Beat eggs; add milk and oil. Combine with dry ingredients and mix well. Bake in an 8-inch pan at 400° for 20 minutes. Yield: 12 servings.
Combine all ingredients; mix well. Place in refrigerator overnight to allow flavors to consolidate.
Mix the cake mix like the box says, except use buttermilk instead of water. In a small bowl, mix the little fudge packet with the food coloring. Beat that in with the cake mix. Stir together the baking soda and vinegar. With a spatula, fold into cake mix. Bake just like the box says.
Mix mayonnaise, curry powder, soy sauce and lemon juice in small bowl. Drain grapes and pineapple. Combine chicken, celery, grapes, almonds and pineapple in large bowl. Add mayonnaise mixture and mix well. Chill several hours before serving. Serves 8 to 10. Serve with salad greens.
Bake cake according to package directions. Punch holes in cake with knife while cake is hot and pour condensed milk over cake, filling holes. Pour topping over cake as well. Chill cake, then ice with Cool Whip. Grate or crumble candy bars and sprinkle on top of Cool Whip. Keep cake refrigerated.
Preheat oven to 375°. In a heavy frying pan, crumble sausage meat with a fork. Saute thoroughly. Drain fat from pan; remove sausage meat and set aside. In another frying pan, saute onion in butter until tender. Add milk and heat until steam rises, but do not boil. Cut cream cheese into small pieces; add to hot milk and onion mixture and let soften off the stove. Beat eggs, then add shredded Cheddar cheese, milk mixture and seasonings. Beat to mix thoroughly and pour into pie shell. Top with cooked sausage. Bake 30 minutes or until set.
Mix first 6 ingredients. Make three holes. In first hole put melted margarine, in second hole put vinegar and in third hole put vanilla. Pour cold water over the mixture. Mix with a fork until smooth. Bake in a greased and floured 8-inch pan at 350° for 35 minutes.
Cream sugar and shortening. Add eggs and dry ingredients and add alternately with milk. Add vanilla and nutmeg. Roll on well floured board. Cut with cookie cutters and sprinkle with sugar before baking. Bake in a 350° oven until lightly browned. Yields 6 dozen.
Mix above with 1/2 cup mayonnaise. Put between a bun and heat in 350° oven for 20 to 25 minutes. Cover pan with foil so buns won't burn.
Cook the ground beef and onion together. Drain. Mix all ingredients. Top with cracker crumbs. Bake at 350° for 30 minutes.
Combine all ingredients in a crock-pot; cover and cook for 1 hour on high, then cook on low for 4 to 8 hours.
Blend soup, milk and dry onion soup mix. Stir in rice and mushrooms. Place in greased baking dish. Tear chicken into pieces and place on top of mixture. Cover and bake at 350° for 1 hour or until rice is tender.
In a skillet brown salted and peppered pork chops. Place them in the bottom of a baking dish. Then layer the tomatoes and the onion until it's gone. Sprinkle on the curry powder, salt and pepper and a spoon or two of cooking sherry. Bake at 375° for a little less than an hour.
In a large mixing bowl, dissolve yeast in water. Stir in sugar, salt and half the flour. Beat until smooth. Add egg and shortening. Beat in remaining flour until smooth. Cover; let rise in warm place until double in size. Grease muffin pans. Punch down dough, turn on pastry sheet and press dough flat. Cut with cutter or shape into clover leaves. Place in muffin tins. Let rise again, then brush with melted butter. Bake in preheated 400° oven for 15 to 20 minutes. Makes 12 to 18 rolls.
Cream the sugar, shortening and packed brown sugar. Add eggs and vanilla. Add flour, baking soda, baking powder and salt. Stir in oats, coconut and Rice Krispies. Roll into balls and bake at 350° for 8 minutes. Let stand on cookie sheet until firm. Cool on rack.
Pour apple and cranberry juices into punch bowl. Fifteen minutes before serving, add apple slices, cranberries, 7-Up and ice. Do not stir. Makes 24 servings.
Whisk all together well and coat 1 pound of pecans. Place in a single layer on greased cookie sheet. Bake for 1 hour at 250°. Remove from cookie sheet immediately.
Put the first 6 ingredients into a big bowl and mix with clean hands; add a pinch of salt. After well mixed, pat the dough on a buttered cookie pan (about 1/4-inch thick). Brush top with pastry brush dipped in water. Sprinkle top with chopped nuts. Press nuts into dough. Bake 20 minutes at 350° or until golden brown. Cut into shapes while warm. Let cookies cool about 10 minutes before removing them with a spatula.
Save part of the cheese for top. Mix all together. Sprinkle on cheese. Bake 20 minutes at 350°. Serve warm with chips.
Chop chiles into small pieces. Combine chiles and tomatoes in a jar, mashing tomatoes well. Add remaining ingredients. Shake well. Cover jar. Let stand overnight.
Mix all ingredients. Bake in a greased baking dish at 350° for 40 minutes. If recipe is doubled allow more baking time.
Cut chicken into thin strips. Sprinkle with paprika, salt and pepper. Heat oil in a 10-inch skillet over medium-high heat. Cook chicken in oil 2 minutes. Add onion, green pepper and garlic; cook until tender, about 4 minutes, stirring frequently. Drain tomatoes, reserving liquid. Add chicken broth from skillet to liquid to equal 1 1/2 cups. Add liquid to skillet; bring to a boil. Stir in rice and reserved tomatoes. Cover and remove from heat. Let stand until all liquid is absorbed, about 5 minutes. Sprinkle with cheese. Makes 4 servings.
Preheat oven to 325°. In top of double boiler, over hot (not boiling) water, combine chocolate and 1/2 cup of the sugar. Heat until chocolate melts and mixture is smooth. Remove from heat; set aside. In small bowl combine graham cracker crumbs, 2 tablespoons sugar and melted butter; mix well. Pat firmly into 9-inch spring-form pan, covering bottom and 1/2 inch up sides; set aside. In large bowl beat cream cheese until light and creamy. Gradually beat in remaining 3/4 cup sugar. Mix in sour cream and vanilla. Add eggs, one at a time, beating well after each addition. Divide batter in half. Stir melted chocolate mixture into first half. Pour into crumb lined pan; cover with plain batter. With a knife, swirl plain batter with chocolate batter to marbleize. Bake about 50 minutes or until only center of cheesecake will shake. Cool on wire rack; refrigerate until ready to serve.
Combine all ingredients and place in a greased loaf pan. Bake at 350° for 1 1/2 hours. Place foil over for last 3 minutes. Makes 1 loaf.
To prepare Teriyaki Sauce, combine all ingredients in saucepan and heat. Simmer until cornstarch is cooked. Watch and stir constantly. Add 1/4 cup white wine after sauce has cooled. Set aside.
Beat eggs and Sweet 'N Low. Add fruit juice. Cook until slightly thickened. Add jello. Cool. Whip chilled milk with a little lemon juice. Add egg mixture to whipped milk. Put into graham cracker crust. You can top with Cool Whip. Put in icebox until firm.
Form meat into patties. Place into skillet and cook first side brown. Turn patties over and cook second side light brown. Remove patties from skillet and pour off excess grease. Place patties back into skillet light side down. Put in all vegetables starting with vegetable taking the longest time to cook. Put water in filling skillet at least halfway up on vegetables. Salt and pepper to taste. Place the butter or margarine around on top of vegetables. Cook, covered, until all vegetables are tender. Should make enough for 4 adults. Enjoy.
Crush biscuits to fine crumbs. Combine 1/3 cup sugar and butter. Pat about 2/3 of crumbs on bottom of greased 8-inch round cake pan. Arrange apricot halves on crumb layer.
Cook rice using package directions. Saute onion and celery in butter in skillet until tender. Mix broccoli and rice in a bowl. Add soup, water and Cheez Whiz; mix well. Stir in sauteed vegetables. Spoon into 1 1/2-quart baking dish. Bake at 350° for 45 minutes.
Grate rind of lemons and squeeze out juice. Beat eggs lightly. Place all ingredients into top part of double boiler and cook over boiling water, stirring until thick. Pour into hot jars and seal with vacuum seals or preserving wax. May be stored in refrigerator for several weeks, if unsealed. Mandarin orange or grapefruit honey can be made in the same way.
Mix beef, milk and onion soup mix. Put mixture into an ungreased, shallow baking pan. Wet hands and shape into a loaf. Bake at 350° for 55 minutes. May double recipe.
Mix brown sugar, chili powder, salt and paprika together. Rub on ribs and baste with mixture of tomato sauce and vinegar. Bake slowly until tender.
Wash and trim zucchini. Cut into slices, about 1/2-inch thick. Drop them into a saucepan containing a little boiling, salted water and cook until soft. Stir over a gentle heat to dry out. Add sour cream. Stir until well mixed and heated. Add chopped chives and serve.
Melt chocolate chips, marshmallows, margarine and peanut butter in a large bowl in microwave, stirring every 30 seconds. Dump in the cereal and mix thoroughly. Pour in 9 x 13-inch pan. Harden briefly. Store in refrigerator.
Chill pie shell. In a medium saucepan combine and heat pumpkin for 5 minutes. Stir in sugar, salt and spices. In a medium bowl, beat eggs until thick and lemon colored. Add cream and rum. Stir into pumpkin mixture. Strain through a fine strainer and pour into chilled unbaked shell. Bake in a preheated 450° oven for 15 minutes. If necessary, cover edges with strips of foil to keep from browning too rapidly. Reduce heat to 300° and bake 30 to 40 minutes more or until set.
Sift dry ingredients together. Cut in shortening until thoroughly mixed. Add buttermilk and yeast that has been dissolved in warm water. Work together until mixed well. Cover bowl and refrigerate until ready to use. Roll 1/2-inch thick on floured board. Cut and dip in melted butter or margarine. Bake at 400° or 425°, depending on your oven. Makes about 4 dozen.
Mix pork and beans with brown sugar and catsup. Brown in skillet the beef, onion, green pepper and salt. Add the bean mix and pour into casserole dish. Bake about 10 minutes in 400° oven.
Mix ingredients. Place in a 10x6 inch baking dish. Bake at 425° for 30 minutes.
Combine beef, onion, green pepper and garlic in a large skillet. Cook over medium heat for 15 minutes. Add the remaining ingredients and mix well. Simmer for 10 minutes.
Combine condensed milk with 1/3 cup lemon juice, vanilla and almond extract. Mix well. Fold in 1/2 cup whipped cream. Put in baked pie shell. Pour cherry pie filling over it. Chill.
Brown meat, onions and green peppers until done. Add all other ingredients in a crock pot; add the ground beef. Cook on high for 1 to 2 hours or on low for 3 to 4 hours.
Combine shortening, salt and peanut butter. Mix well. Gradually add sugars; cream thoroughly. Add eggs and milk; mix well. Sift together flour and baking soda; blend in with peanut butter mixture.
Saute vegetables in butter and honey. Add rice and continue to saute until onions are clear. Add water and boil 5 minutes. Turn heat to low; let rice absorb water, about 35 minutes. In last 5 minutes of cooking, add apple and almonds. Serves 4.
Scald milk. Add sugar, butter, salt and mashed potatoes. cool to lukewarm. meanwhile, dissolve yeast in water. Add to cooled milk mixture. Add whole wheat flour and 1 c. white flour. Beat 2 minutes with mixer. Stir in 6-7 more coups flour until dough leaves sides of bowl. Turn onto lightly floured surface. Knead gently until dough forms a smooth ball. Place in greased bowl. Turn once to grease top of dough. Cover and let rise in a warm place away from drafts until doubled. 1 1/2 - 2 hours. Punch down and let rise again until double. Turn onto floured surface and divide dough into 3 equal parts. Cover and let rest 10 minutes. Form into 3 loaves and place in greased bread pans. Bake at 350 degrees for 40-45 minutes. Remove from pans and place on rack to cool.
Sift together dry ingredients. Mix together and let stand in bowl about 20 minutes. Bake at 350° for 45 minutes in a 13 x 9-inch or 2 x 2-inch pan or for 1 hour in loaf pan.
Cook linguine as directed on package. Drain linguine and add dressing and Salad Supreme to taste. Stir thoroughly and the refrigerate overnight. Before serving stir in veggies, meat and cheeses.
Scald milk and butter. Add sugar and salt. Let stand until lukewarm. Add eggs, yeast and 1 1/2 cups flour. Beat at medium speed for 2 minutes. Continue beating, adding flour until dough is stiff enough to handle. Let rise until double in size (takes about 2 hours). Then knead gently for 1 minute. Shape into balls and place in buttered pan, placing them so they touch lightly. Let rolls rise until they are double in size. Then bake at 350° for 20 minutes or until brown, about 20 minutes. Serve hot. Makes 1 1/2 dozen.
Wash beans, mix everything in a slow cooker and put on lid. Turn to high until contents are bubbling, then turn to low and cook 14-16 hours or longer. Turn the cooker to high once or twice if beans do not seem to be cooking. They are done when they have turned a nice dark reddish brown. Correct seasoning.
Bake potatoes; when done, cut in half. Scoop out insides and mash with margarine and milk until smooth. Fill in potato skins and top with cheese and bacon. Bake at 350° for 20 minutes or until cheese is melted.
Brown and drain beef and sausage. In large bowl, mix ground beef, sausage, onion, chilli peppers, picante sauce, cheese and beans. Take your loaves of bread and scoop out the middle. Fill with meat mixture. Wrap in foil. Bake for 30 minutes at 350°. Makes two loaves. Slice when cool.
In a 13 x 9-inch pan, bake cake according to package directions. Meanwhile, in medium saucepan, combine pineapple with its juice and sugar. Cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes. When cake is done, pierce top with fork at 1-inch intervals. Pour on pineapple mixture. Cool completely. In medium bowl, beat cream until soft peaks form. Add confectioners sugar and vanilla. Continue beating until stiff. Spread over cake. Refrigerate 24 hours. Before serving, sprinkle with coconut. Makes 16 servings. Contains 420 calories each.
Sift dry ingredients. Beat egg and milk together; add to dry ingredients. Beat until smooth. Pour 1/2 cup servings into funnel. Let drip in swirls to form 4-inch diameter circle in hot oil. Turn after 1 minute. Drain on paper towel. Sprinkle with powdered sugar. Makes 6 to 8 cakes.
Slice potatoes and layer in crock-pot. Add sliced onions, carrots and celery. Brown ground beef in skillet and drain. Salt and pepper to taste. Add garlic powder, if desired. Pour meat over vegetables in crock-pot. Pour tomato soup and 1 can of water on top. Cover and cook on low for 7 to 8 hours. Stir and serve.
Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. Grease heated griddle.
Butter, sugar and cinnamon four slices of bread and toast. Cut each piece of toasted bread into 9 pieces and place in shallow pan. Mix the eggs, milk, sugar, vanilla and raisins. Pour over bread pieces. Add nutmeg and dot with butter. Bake at 350° for 30 to 35 minutes.
Combine Rice-a-Roni with ground beef and egg. Shape into meatballs (approximately 20). Brown on all sides in skillet. Combine beef seasoning packet with hot water. Pour over meatballs. Cover and simmer 30 minutes; thicken gravy if desired.
Put ingredients in a bag and shake. Melt 1 stick of margarine in large pan. Put the potatoes in the margarine. Bake at 450° for 20 minutes, then turn the potatoes and bake 20 more minutes or until done.
Brown ground beef, onion and pepper in saucepan. (Pour off excess fat.) Season to taste. Add tomato soup. Pour meat mixture into 1 1/2-quart baking dish. Arrange sliced potatoes on top of meat mixture. Pour milk into casserole. Bake at 350° for 1 1/2 hours or until potatoes are done.
Mix milk and lemonade juice. Mix well. Add Cool Whip. Pour into pie crust.
Mix and shape into small balls. Place on greased cookie sheets. Bake 10 minutes at 350°. Makes 60.
In large saucepan, saut in butter the shrimp, mushrooms, garlic powder, salt and pepper for 3 to 5 minutes. Stir in fettuccine, Parmesan cheese, milk and sour cream. Cook over medium heat for 3 to 5 minutes until heated through (do not boil). Serve.
Spread meat tenderizer on meat (both sides); let sit for 30 minutes. Mix together last 5 ingredients and spread on meat (all sides). Marinate 4 to 4 1/2 hours, turning every hour. Cook at 475° for 15 minutes; turn oven down to 275° and cook 45 minutes more. Slice meat to serve.
Mix together in casserole. Pour over it 1/4 pound melted oleo. Add milk to fill half the casserole. Bake at 350° for 1 1/2 to 2 hours, uncovered.
Preheat the oven to 400°. Coat a baking sheet with 3 sprays of vegetable oil. Remove all skin from chicken. Put chicken in a large bowl with ice water. Toss all breading ingredients into a large, tightly sealing plastic bag. Seal and shake well to mix. Remove 2 pieces of chicken from the ice water. Roll each piece in the yogurt. Put the chicken into the plastic bag; reseal and shake to coat thoroughly. Transfer the breaded chicken to the prepared baking sheet. Repeat the process until all 12 pieces are breaded. Spray chicken lightly with vegetable oil. Place the baking sheet on the bottom shelf of the oven and bake for 1 hour, turning the pieces every 20 minutes. Enjoy!
Combine all ingredients, except the garlic. Mix well. Pour into jars to store. This can stay in the refrigerator for several weeks or can be frozen. One hour before using the sauce, add garlic.
Bake cake according to directions on box. Before taking out of pan, pour glaze around edge of cake. Take out of pan and leave upside down. Take a knife and make openings in top of cake. Pour remaining glaze on top of cake and in openings.
Tips for extra crunchiness: add 1/2 cup chopped unsalted peanuts to the dough after mixing in the flour.
In a small bowl, beat cream cheese, brown sugar and vanilla until smooth. Spread mixture on a small serving plate. Top with nuts. Serve with apple wedges.
Brown deer, onion, pepper and celery; drain. Combine all ingredients; let simmer for 30 minutes, stirring occasionally. Great served with white or yellow rice and jalapeno cornbread.
Mix pizza sauce, corn flakes, egg, pepper, sugar, onion and oregano in large mixing bowl until fully blended. Add in ground beef and mushrooms. Mix until fully blended.
Mix first 4 ingredients to make a crumble. Spread 1/2 mixture in a baking dish-save 1/2 mixture. Add strawberries and rhubarb. In a saucepan; mix sugar, cornstarch and water. Cook until it thickens. Add vanilla. Pour over rhubarb and strawberries. Sprinkle on remaining crumb mix. Bake 350° for 45 minutes.
Remove skin from chicken. Combine rest of ingredients and pour over chicken. Marinate several hours or overnight. Line shallow pan with foil. Bake at 375° for 25 minutes. Turn chicken and bake at 400° for 25 minutes or until done. Discard marinade.
*With vanilla increase water to 3/4 cup and add 1 cup coconut to batter.
Preheat oven to 375°. Grease an 8 ounce fluted ring mold. Set aside. In large bowl, beat together butter and sugar. Beat in eggs until light and fluffy. Sift together flour and baking powder. Gradually add flour mixture and milk alternately to butter mixture. Stir in vanilla, lemon peel and currants. Batter should hold its shape when mixing but should be moist enough to drop slowly off a wooden spoon. Pour batter into greased mold. Bake 1 hour or until a wooden toothpick inserted in center comes out clean. Cool 5 to 10 minutes in pan. Then turn out of pan on a cooling rack. Spoon melted chocolate over warm cake, coating completely. Sprinkle nuts over cake. Cool completely.
Cream margarine and sugar. Add eggs; beat well. Add pineapple and bread. Bake in greased 1 1/2-quart casserole at 350° for 1 hour or until brown.
On waxed paper, unroll 2 crescent rolls. Press together at seams, making a square. Spread with fingers to make thin. Spread thin layer of mustard. With fingers, spread a layer of sausage on rolls. Roll up and wrap in wax paper. Make 3 more rolls the same as before. Refrigerate. When ready to bake, slice each roll into 8 or 10 slices. Bake in preheated oven at 350° for 15 minutes or until golden brown. May be reheated in oven for 5 minutes.
Put ingredients into bowl. Add milk, a little at a time. Mix with hand mixer until you get desired consistency. This frosting works very well for cake decorating and tastes great.
Pour juice from cherries into saucepan. Mix in Jell-O and heat until dissolved. Pour into bowl; add Coke. Allow to partially congeal. Add pineapple and pecans; let set overnight.
Melt candy with water in saucepan over low heat. Stir frequently until smooth. Pour over cereal and coconut mixture; toss until well coated. Drop rounded tablespoonfuls onto greased cookie sheet. Let stand until firm.
Mix all ingredients in bowl. Blend with mixer at medium speed until well mixed. Batter will be thick. Place thick batter in tube pan covered with shortening and flour. Bake at 325° for 1 hour and 10 minutes. Cake should spring back when pressing.
Brown and drain ground chuck. Mix with soup, onion and Tater Tots. Place in casserole dish. Bake at 325° for 35 minutes or until onions are tender.
Blend together 10x sugar, margarine and peanut butter. Add coconut, graham cracker crumbs and pecans. Mix together well. Form into eggs or ball shapes. Coat with chocolate. Melt Hershey milk chocolate candy bars in double boiler. Add 1/4 cake grated paraffin. Coat candy when chilled.
Wash a gallon of grapes and remove hulls from pulp. Heat the pulp 10 minutes. Then run through a sieve to remove the seeds. Put pulp and hulls in a pan. Add sugar, cinnamon, cloves and vinegar. Cook, stirring often until it is the consistency of preserves. Pour into small, sterile jars and seal. Very good served with meats.
Dice the eggplant, leaving the skin on. Toss with salt and drain in a colander for 1 hour. Rinse under cold water and pat dry. Heat 2 tablespoons olive oil in a large skillet and cook the sausage until it has rendered its fat. Drain. In the same pan, cook the diced eggplant; add another tablespoon of olive oil and toss constantly.
Bake at 425° for 15 minutes, then reduce heat to 350° for 45 minutes.
Core and cube apples. Mix apples, walnuts, grapes and celery together. Stir in condensed milk. Mix Miracle Whip with sugar and stir into apple mixture. Refrigerate for 1/2 hour and serve chilled.
Boil and peel potatoes. When cool, cut into slices. Grease casserole dish with margarine. Cover with layer of potatoes, then white sauce and 2/3 cup Swiss cheese.
Mix together first 3 ingredients and press into a 9 x 13-inch pan. Bake at 300° for 20 to 25 minutes. Cool. Beat cream cheese and confectioners sugar together and fold in 1 cup of Cool Whip. Spread this on cooled crust. Make pudding according to package directions except use 1/2 cup less milk than called for. Pour over cream cheese mixture. Spread remaining Cool Whip over chocolate layer. May grate chocolate to sprinkle on top. Makes 20 to 24 squares.