HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and shortening. Add beaten eggs and beat well. Add flour with soda and cinnamon alternating with raisin juice. Add raisins and nuts. Bake in moderate oven until light brown.
Chill fruit cocktail. Mix all ingredients and chill. May be eaten with crackers as a snack or used as a light dessert.
Cook meat and vegetables in pot. When almost cooked, add frozen vegetables. When all cooked, add chickpeas and/or Great Northern beans and stewed tomatoes. Simmer for 30 minutes. Skim off fat, if necessary.
Cream butter and sugar. Beat in egg and vanilla. Sift together flour, baking powder and salt. Stir into creamed mixture and roll on floured board as thin as possible. Cut in desired shapes. Sugar crystals may be sprinkled on top. Bake at 350° until brown. Cool and store in closed container.
Roll the first 7 ingredients into approximately 1-inch balls; turn in flour. Brown in oil, then add to remaining ingredients. Bake at 350° for 30 minutes. Add red hot pepper and chili powder, if desired.
Mix first 6 ingredients together. Melt butter and mix with pecans. Place in bottom of "Pam" sprayed Bundt pan. Top with a layer of cake mixture, then put a small layer of cinnamon and sugar mixture. Make about 3 layers of cake to 2 layers of cinnamon and sugar. Bake at 350° for approximately 1 hour. (Check with a toothpick.)
Put all ingredients in blender and puree. Make sure you get mixed up well. Yields approximately 1 quart.
Grease 9 x 13-inch pan. Heat 3/4 of milk and the butter. Mix with stuffing. Put into bottom of 9 x 13-inch pan. Mix soup, chicken, vegetables and 1 cup cheese and layer over stuffing. Bake, covered, at 350° for 30 minutes. Sprinkle with remaining cheese and bake until melted. If you use 6 to 8 chicken breasts, add 1/2 to 1 cup milk to the chicken mixture to maintain moistness.
Mix and press into 9-inch pan. Prick with a fork. Bake for 10 minutes at 425°. Very good for fresh strawberry pie.
Heat oven to 350°. Lightly grease 2-quart casserole. In small skillet, cook and stir celery and onion in margarine for 4 to 5 minutes or until vegetables are tender.
Put ingredients in large mixer bowl and mix at medium speed until well blended. Pam 2 (9-inch) pie plates. Sprinkle with flour, wheat germ, cracker crumbs or ground nuts (your choice). Pour pumpkin mixture into prepared tins and bake at 350° for 40 to 45 minutes.
Place all ingredients in blender or mixer and beat well. Let batter stand for 1 hour for more perfect crepes. Yield: 26 crepes. Carbohydrate 6 g, protein 2 g, fat 2 g, calories 50. One crepe = 1/2 bread starch exchange, 1/2 fat exchange.
Preheat oven to 425°. Blend all ingredients until smooth. Divide between 2 pie shells. Bake 15 minutes. Reduce oven to 350° and bake 45 minutes or until knife inserted in center of pie comes out clean.
Peel or zest colored outer peel, being careful not to get any pith or it will be bitter. Juice and strain the liquid. Put eggs, lemon zest and juice and sugar in blender. Process on high for 3 minutes. Add butter and process for 30 seconds. Pour mixture into pie shell. Bake at 350° for 30 to 35 minutes. Cool and chill. Serve with ice cream or Cool Whip.
Tomato sauce mixture: Mix 8 oz. can tomato sauce, 1/4 cup brown sugar, 1/4 cup vinegar and 1 tsp. prepared mustard. Set aside. In large bowl, mix 1 slightly beaten egg, 1/4 cup chopped onion, 1/4 cup crushed crackers, 2 pounds hamburger, 1 1/2 tsp. salt, 1/4 tsp. pepper, 1/2 cup tomato sauce mixture. Shape meat into oval loaf. Place in shallow baking dish. Pour rest of tomato sauce mixture on top. Bake at 350° for 1 1/4 hrs. Serves 8.
Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients, except tortillas, egg and margarine. Simmer, uncovered, 20 minutes; stir occasionally.
Blend together butter and sugar. Add eggs, one at a time, and beat well. Then mix in milk, vanilla and coconut. Pour into unbaked pie shell. Bake at 325° for 45 minutes.
Steam and drain vegetables. Arrange in pie crusts. Mix soup and eggs in blender. Scatter 1/2 cup cheese over vegetables in each pie crust. Pour soup and egg mix into crusts over vegetables. Sprinkle remaining cheese over the top of the mixture and bake in 375° oven until firm, approximately 45 minutes. Serves 8 (or freeze one pie and save until later).
Line eight 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium mixing bowl, stir together flour, baking powder, ginger, cinnamon, soda and salt. In a small mixing bowl, stir together the egg white, molasses, water and oil. Stir molasses mixture into flour mixture just until blended.
Beat half and half with eggs and flour until smooth. Split open chiles, rinse out seeds and drain on paper towels. Mix cheeses. Reserve 1/2 cup cheese for topping. Make alternate layers of remaining cheese, chiles and egg mixture in a deep 1 1/2 to 2-quart baking dish. Pour tomato sauce over top and sprinkle with reserved cheese. Bake at 375° for 1 hour, or until cooked in center. Makes 4 servings. Serve with salad and tortilla chips and refried beans. Good!
Do not grease pan or dish. Mix rice, soups and water. Pour into bottom of 9 x 13-inch baking dish. Place chicken on top of mixture. Sprinkle with dry onion soup. Cover with foil. Bake at 350° for 2 hours.
In large bowl, combine all dry ingredients. Then add remaining ingredients except pecans and cherries. Mix well. Stir in pecans and cherries. Pour into 3 greased loaf pans. Bake at 325° for 1 hour. Serve cooled or warm with butter.
Cook spaghetti as directed on package. Saute beef in butter until brown, then add tomato sauce, salt and pepper. Remove from heat. Combine cottage cheese, sour cream, scallions and green pepper. In square 2-quart casserole, spread 1/2 of spaghetti, then cover with cheese mixture. Add remainder of spaghetti and pour melted butter over the top. Spread tomato meat sauce over the top. Chill. Remove from refrigerator 20 minutes before you intend to bake. Then, bake at 350° for 45 minutes.
Mix the bread crumbs, basil, oregano, garlic salt, onion and parsley flakes. Dip chicken in the melted oleo, then in the bread crumb mixture. Place in an 8-inch baking dish and bake for 45 minutes, covered with foil or until done, at 375°.
Break lettuce into bite size pieces and put in a 9 x 2-inch glass dish. Layer the rest of the ingredients as they are listed. Combine mayonnaise and sugar; pour over salad. Top with cheese. Before serving, garnish with more bacon and parsley. Refrigerate 8 to 12 hours before serving.
Heat oil in large skillet. Saute chicken breasts about 5 minutes or until golden brown on both sides. Transfer to platter. Add onion, green pepper, celery and garlic to skillet and saute until onion is transparent. Add Butter Buds, oregano, basil, tomatoes and rosemary. Simmer, covered, until tomatoes are completely soft, 5 to 10 minutes. Return chicken breasts to skillet. Add mushrooms. Season with pepper. Simmer, covered, about 20 minutes. Serve chicken breasts topped with tomato sauce. Serve over rice. Two ounces equals 2 meat and 1 vegetable exchange.
Beat together 4 eggs and 1/2 cup sugar. Scald 2 cups milk and 2 tablespoons butter. Butter 4 slices of bread and cube. Gradually add hot milk to egg and sugar. Add vanilla. Add bread and mix well. Mix in raisins, mix all very well, then bake at 300° in buttered baking dish (1 1/2-quart) in pan of hot water for 1 1/2 hours.
Sift together the flour, salt, ginger, cloves, nutmeg and allspice. Combine water and rum flavoring. Add soda to molasses. Thoroughly cream shortening and sugar. Add half the dry ingredients, half the water and rum flavoring, then half the molasses, blending well after each addition. Repeat; chill dough for several hours or overnight. On well-floured surface, roll 1/4-inch thick and cut with a 3-inch cutter. Bake on a greased cookie sheet in a moderate oven (375°) for 10 to 12 minutes or until lightly browned; watch carefully so they do not burn. Let stand a few minutes, then remove. Makes about 3 dozen.
Separate egg; beat white until stiff. Add yolk and beat. Add sugar and beat. Mix and sift flour, baking powder and salt; add to rest. Add apples and nuts and mix. Bake in greased pan 35 minutes in 350° oven. Garnish with whipped cream. Makes 4 to 6 servings.
In saucepan, combine all ingredients. Heat just until cheese melts, stirring frequently. Serve warm with assorted raw vegetable dippers and toasted French bread slices. Garnish dip with reserved tomatoes, red pepper and additional green onions, if desired. Makes 4 cups.
Heat bacon oil in skillet. Stir in flour, salt and pepper. Let flour brown, then stir in milk. Cook until thick and smooth.
Cream shortening and sugar and add eggs one at a time. Mix well. Then add extracts (and color) and salt. Sift flour again and add alternately with buttermilk. Mix soda and vinegar in a small bowl and add to the above mixture. Blend well. Bake in a 9-inch or 10-inch tube pan that has been greased and dusted with flour in a slow oven (325°) for about 1 hour and 5 minutes or until toothpick inserted into the center comes out clean. Do not overbake!
Pour into unbaked pie shell. Bake at 400° for 50 minutes or until set.
Beat margarine until creamy. Add brown sugar, peanut butter and milk, beat. Spread on warm cake layers. Place 4 inches from broiler unit. Broil until topping bubbles. (This happens quickly.) Great on angel food cake.
In saucepan, mix water and sugar together. Bring to a full boil. Reduce heat and add butter, egg yolks, lemon juice from 2 lemons and cornstarch.
Mix sugar, flour and mustard. Add raisins, vinegar, water and cranberry juice. Cook until syrupy.
Boil vegetables and chopped onion according to package directions. Drain. Add cheese and mayonnaise. Bake at 350° for 20 minutes. Melt margarine and add crackers. Sprinkle this over vegetables and bake 10 minutes or longer.
In a blender, dice cabbage, carrot, onion and green pepper, about a third at a time. Add water to cover vegetables. Cover and whirl until vegetables are finely chopped; drain thoroughly.
Dissolve jello in hot water. Add ice water when jello begins to thicken. Whip with egg beaten until fluffy. Mix pineapple with sour cream and fold into whipped jello. Pour into mold. Chill until firm. Before serving, garnish with fresh fruits.
Mix 2 to 3 teaspoons of the above mix with very hot (boiling) water and enjoy.
Mix sweet potatoes, brown sugar, raisins and walnuts in baking dish. Bake at 350° for 30 minutes. The last 10 minutes of baking, top potatoes with marshmallows. Enjoy.
Chop the raisins and put them in a porcelain pan. Add the apples (chopped and unpeeled) and the juice of the oranges. Chop the peel of the oranges, then put in sugar, vinegar and spices. Boil for half hour. This relish will keep all winter in unsealed cans.
Whip the cream cheese and 1 cup of powdered sugar until creamy. Add Cool Whip. Fill the cooled crust with the cheese filling. Take pie filling and pour over cheese filling.
Grease pie plate. Beat all ingredients until smooth 1 minute in the blender on high or 2 minutes with hand beater. Pour into pie plate. Bake at 350° for 50 to 55 minutes.
Place a sheet of wax paper on a 10-inch glass or paper plate. Cover with tortilla chips. Sprinkle with cheese. Microwave at 50% power (Medium) 1 1/2 to 2 1/2 minutes until cheese melts, rotating once or twice.
Soak soy beans in water, 1 to 2 days in refrigerator. Drain. Boil approximately 9 cups water. In blender, combine very hot water and soy beans; will make a milky color (the milk will not be as bitter if the water is very hot). Blend until finely chopped. Recipe calls for 10 cups soy milk/pulp. Cool to lukewarm. Add yeast mixture and flour until you can't stir anymore. Flour board and knead until not sticky. Knead 10 minutes more. Place in a greased bowl and allow to rise until double (about 1 hour).
Cook and stir ground beef over medium heat until light brown; drain. Stir into taco sauce and heat. Toss lettuce, green pepper, tomato wedges, olives, cheese and chips. Spoon hot beef mixture and salad dressing over lettuce mixture. Top with scoops of "lite" sour cream. Serve immediately. Serves 8.
Dissolve jello in hot water and refrigerate until starts to jell. Add cherry filling, cream cheese and crushed pineapple. Mix well and spread over jello. Add chopped nuts (optional).
Mix all ingredients. Pour into 2 greased pie pans (8-inch). Bake at 350° for 40 to 50 minutes. This pie makes its own crust.
Mix butter and cream cheese. Add in eggs. Add 1 cup flour and 1 cup sugar (3 times), mixing well each time. Add flavorings. Bake at 350° for 1 hour and 15 minutes.
Cream butter, lard and sugar. Add vanilla and eggs. Add remaining ingredients and make 2 rolls on wax paper and freeze until hard. Take out of freezer and slice 1/2 inch thick slices and bake at 350° until done. If no brown sugar desired, put 1 1/2 cups white sugar.
Brown meat and onions together until done. Drain any grease. Add beans and salsa, heat mixture until warmed through. Top with cheese, sour cream and black olives (optional). Use tortilla chips to dip. May also be used in burritos.
Sprinkle unbaked pie shell with broken pecans. Mix flour, cinnamon and cloves; blend the mixture to a paste with a little sour cream, then add sour cream. Stir in eggs, sugar and grated lemon rind. Pour custard into pecan sprinkled shell. Put pie into preheated 450° oven. Immediately reduce temperature to 325° and bake for 40 minutes or until filling is firm. Serve hot or cold with whipped cream.
Beat eggs. Add rest of ingredients. Mix with mixer until thoroughly blended. Pour into unbaked pie shell. Bake in 350° oven for 40 to 45 minutes.
Prepare shell as directed. Saute chicken, peppers, onions and taco seasoning mix in a saute pan or a skillet until vegetables are translucent. Place this mixture on pizza shell. Spread out evenly. Top off with your favorite cheese or cheeses. Bake accordingly.
Slice the strawberries and mix with 1 1/2 packages of glaze. Set aside. Place one angel food cake cubes in the bottom of a 9 x 13-inch pan. In a medium bowl, combine confectioners sugar and cream cheese with 1/2 package of glaze. Beat until blended. Fold topping into cheese mixture. Spread topping mixture on cake cubes. Next, layer with the other angel food cake cubes. Spread strawberry glaze filling evenly over top. Cover and refrigerate at least 3 hours.
Preheat barbecue or gas grill on high for 10 minutes. In small mixing bowl, combine margarine, wine, shallots, lemon juice and lemon peel. Spray two 16 inch long pieces of heavy-duty foil with nonstick cooking spray; arrange a trout half, skin side down, in center of each piece of foil. Spread each with half of margarine mixture; top with half of the thyme, the lemon slices and pepper. Enclose fish in foil, folding edges to seal. Set packets on rack and cook for 8 to 10 minutes. Remove from grill and let stand for 2 minutes.
Cream shortening with sugar and brown sugar. Add eggs, then vanilla. Mix oatmeal with boiling water and let set until water is absorbed. Sift together flour, soda, salt, cinnamon and nutmeg. Add oatmeal to creamed mixture and then add dry ingredients. Bake in large loaf pan at 350° for approximately 30 to 40 minutes.
Mix all ingredients in mixing bowl. Preheat oven to 350°. Spoon into pan and bake until golden brown.
Break up, brown and drain sausage. Beat eggs, milk, salt and mustard together. Place the bread cubes in bottom of a 2 to 2 1/2-quart buttered casserole dish. Sprinkle sausage and cheese over cubes. Pour in egg mixture. Refrigerate overnight. Bake at 350° for 40 minutes or until puffed up and golden brown. Serves 4 to 6. Preparation: 10 minutes. Cooking: 40 minutes. Excellent for brunch.
Combine cocoa and water, stirring until smooth. Set aside. Cream the butter, gradually adding sugar. Beating at medium speed with mixer, add eggs one at a time. Beat in flour, soda, baking powder and salt. Stir in vanilla. Do not overbeat. Pour batter into 3 greased and floured 9-inch cake pans and bake at 350° for 20 to 25 minutes. Cool in pans 10 minutes. Remove from pans and cool completely.
Let cream cheese, sour cream, butter and eggs stand at room temperature for at least one hour.
Cook first four ingredients over medium heat until the peanuts stop popping. Remove from heat and add baking soda. Stir baking soda into mixture thoroughly. Pour onto buttered cookie sheet. Cool, then break into pieces.
Place all ingredients in a blender in order given. Cover and blend on high speed until smooth and frothy. Serves 6.
Mix together. Keep in airtight container. Use 2 heaping teaspoons per cup of hot water. You may want to alter the amounts to suit your own taste.
Combine candies and water in a small saucepan. Cook over medium heat, stirring constantly, until candy melts. Remove from heat. Cool, cover and chill. Add remaining ingredients and stir well. Yields 3 quarts.
Mix above and bake in a Bundt pan (use Pam). Can divide and put in loaf pans. Bake at 350° for 40 minutes.
Spread crescent rolls out in a jelly roll pan; press seams together. Spread hash browns out on crescent rolls, then spread browned sausage on that. Add the egg-milk mixture. Salt and pepper; top with cheese. Bake at 350° for 50 minutes.
Combine all ingredients and pack in loaf pan. Bake in 350° oven for 1 hour.
Scrub sweet potatoes, cover with boiling salted water, cover pot, and simmer for 30 minutes, or until the potatoes are tender.
Mix well. Refrigerate. Drink 2 ounces or more once a day.
Bake a 9-inch or 8-inch pie shell. After it has cooled, add strawberries, then bananas and top with whipped cream.
Mix first four ingredients. Cook slowly, stirring constantly until mixture reaches soft ball stage. Add pecans and vanilla. Beat and drop by tablespoons onto buttered wax paper to form patties.
Mix corn meal, flour, cinnamon and sugar together. Beat eggs well and add oil. Add to dry mixture and mix well. Stir in carrots and pecans. Bake at 350° until golden brown (about 45 minutes or more).
Preheat oven to 375°. Prepare pans. Mash bananas. Add sugar and slightly beaten egg. Add the melted butter. Add dry ingredients and bake in prepared muffin tins for 20 minutes. Makes 9 large muffins.
Mix shortening, molasses and brown sugar. Add sifted dry ingredients; mix well and stir in boiling water. Fold in beaten eggs. Pour into greased pan. Bake at 375° for 40 to 45 minutes. Serve with whipped cream, ice cream or hot applesauce flavored with cinnamon. This is the Gingerbread Mother made when I was a child, what precious memories.
Place chicken in baking pan. Combine all other ingredients and pour sauce over chicken. Bake 1 1/2 hours at 375°, basting several times.
Mix together in the top of a double boiler. Beat with rotary or electric mixer for 1 minute or until well mixed. Cook over rapidly boiling water, beating constantly, about 4 minutes, or until frosting will stand up in stiff peaks. Stir frosting up from bottom and sides occasionally with scraper or spoon. Remove from heat. Add 1/2 teaspoon vanilla and beat until thick enough to spread (about 1 minute). Makes enough for a 9 x 9 x 2-inch cake or two 8-inch layers.
Sift flour and baking powder. Beat eggs until thick and light. Beat sugar in gradually. Add lemon juice. Fold in flour, a small amount at a time. Add hot milk all at once, mixing quickly. Bake in a 350° oven for 35 minutes. Invert pan 1 hour to cool.
Line pan with foil or wax paper. Sprinkle half of walnuts on bottom of pan. Heat sugar and butter in heavy saucepan until mixture turns a medium brown. Spread hot sugar mixture over nuts, then sprinkle crumbled Hershey bars over mixture; spread to even out with the back of a spoon. Sprinkle rest of nuts on top, pressing until even. Cool in refrigerator until firm. Break into pieces with a meat tenderizer mallet.
Mix boiling water and Jell-O until dissolved, then add cranberry sauce. Stir until melted. Add all other ingredients. Mix well. Refrigerate.
Crumble flour, salt and shortening. Beat egg in cup; add vinegar. Then add enough cold water to make 1/2 cup. Pour egg mixture into flour mixture and mix carefully until it forms a ball of pie dough. This can be mixed in a mixer if you have dough hooks.
If not using Grand Marnier, you may add 1/8 teaspoon orange extract.
Place game hens in a casserole dish, breast side up. Mix together next 3 ingredients and spoon over hens. Bake at 350° for 1 hour and 15 minutes, basting now and then. Serve with fluffy rice, spooning sauce over rice. Serves 6 to 8.
Cook fresh or frozen broccoli. Cook onions until tender. In saucepan, melt half of butter. Blend flour, salt and pepper. Add milk. Cook, stirring constantly until bubbling. Decrease heat. Blend in cream cheese until smooth. Place vegetables in a 1 1/2-quart casserole dish. Pour sauce mixture over; mix lightly. Top with American cheese. Melt remaining butter and toss with bread crumbs. Bake at 350° for 30 to 40 minutes.
Cook macaroni as package label directs. Drain and then rinse with cold water. Place in a large bowl. Add cucumber, green pepper, relish and grated onion; mix well.
Place salt and peppered chicken in baking dish. Cover with chicken soup. Cover dish with foil. Bake at 375° until tender (approximately 2 hours). Remove foil and continue cooking for 10 to 15 minutes. When done, chicken will be very tender and soup will make excellent gravy.
Cream together margarine, sugar and egg; add flour and cream of tartar. Add cherries and pecans. Drop by the teaspoonful or roll and place on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes, or until lightly browned.
Salt and pepper ground beef. Spread lightly in casserole dish. Cover with soup. Cover with Tater Tots. Bake at 350° for 1 hour.
Slice pork thinly into bite-size pieces. In 2-quart saucepan cook pork pieces in hot oil until lightly browned. Drain and set aside. In same saucepan bring chicken broth to boiling. Add pork, bamboo shoots and mushrooms. Simmer 5 minutes. Add vinegar, soy sauce, salt and pepper. Blend together cornstarch and water; stir into soup. Cook and stir until slightly thick and bubbly. Stir broth to swirl; pour the egg into center of swirl. Cook and stir 1 to 2 minutes more. Garnish with chopped green onions. Makes 5 servings.
Saute butter, poppy seed, mustard, Worcestershire and onion (chopped fine). Remove rolls from pan without taking apart. Slice in half and return the bottom half to pan. Then layer ingredients in the following order: ham, cheese and onion mixture. Replace top of rolls and cover with tinfoil. Bake at 350° for 20 minutes.
Mix sugar, flavoring, evaporated milk and eggs together. Pour into freezer bucket. Fill the rest of bucket up with the homogenized milk and stir. It is ready to freeze in ice cream freezer.
Mix all ingredients, except granola; add it last. Bake at 425° for 15 to 20 minutes.
Slightly brown onions in shortening. Add beans, sugar and catsup. Mix thoroughly, then place the bacon on top of beans. Bake in hot oven.
Cook squash until tender. Drain, mash and add pimiento, onion soup and sour cream. Mix stuffing and melted butter. Line bottom of casserole with this mixture. Reserve some to sprinkle on top. Pour in squash mixture. Sprinkle with remaining stuffing mixture and bake at 350° for 30 minutes.
Dissolve Jell-O in water. Add bananas, berries, pineapple and lime juice. Pour 1/2 of mixture into mold and chill until set. (Leave remaining mixture at room temperature.) Spread firm Jell-O with sour cream. Spoon rest of Jell-O mix over sour cream and chill until firm. Serves 12. Best if made day before use!
Melt margarine in medium bowl on High. Add sugar, cocoa, vanilla and milk; mix well. Microwave on High for 2 minutes and 10 seconds (no longer). Remove and add peanut butter; mix well. Pour into greased pan.
Mix graham cracker crumbs, margarine and 1/3 cup sugar and press into a 13 x 18-inch cake pan or two 9 x 13-inch pans. Cream together cream cheese and 2 cups of sugar. Beat in eggs and add lemon juice. Bake at 350° for 40 minutes or until center is firm. Mix together sour cream, 4 tablespoons sugar and vanilla. Spread on hot cheese cake and leave in oven to cool, oven off and door open.