HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and shortening together. Sift flour, salt and baking powder three times. Add bananas and vanilla to creamed mixture. Add flour with part of the buttermilk. Stir soda into remaining buttermilk. Then VERY QUICKLY, add to the mixture. Beat 2 eggs and 2 yolks. Add to the mixture. Beat mixture well. Pour into two 8-inch round cake pans. Bake for 25 to 30 minutes at 350°.
In 1 1/2-quart casserole, stir peanuts, sugar, syrup and salt. Cook for 4 minutes on High. Stir and cook 4 minutes longer. Stir in margarine and vanilla; cook 2 minutes longer. Add baking soda and stir until foamy, then quickly pour onto lightly greased baking sheet. Cool and break into pieces. Keep in airtight container.
Cut broccoli and cauliflower into bite size pieces in large mixing bowl. Pour entire bottle of dressing over broccoli and cauliflower. Add poppy seed. Mix well. Store in covered bowl in refrigerator overnight.
In 3-quart saucepan, dissolve Jell-O, sugar and fruit over low heat. Chill until almost thick. Add Cool Whip and cream cheese; mix well. Can be made ahead of time and will keep several days.
Combine all ingredients and chill. Serve in a punch bowl and garnish with mint leaves.
Combine the first 4 ingredients. Stir the flour into this mixture until it forms a soft ball. Divide into 2 parts. Roll out between waxed paper. It makes a top and bottom or 2 singles.
Combine cake mix, oil and eggs. Beat at medium speed. Add mandarin oranges. Beat until oranges are well mixed. Bake in a 3 x 9-inch round pan at 350° until golden.
Marinate four to six hours or overnight in glass dish. Use gas stove on pilot light or dehydrator until completely dry. Store in airtight container. Lasts for months. Wonderful for a snack on camping trips.
Cook peas in boiling water with salt, sugar and mint, about 10 minutes or until peas are tender. Drain. Combine butter and lemon juice, pour over peas. Makes 6 servings.
Heat oil; saute slightly the onion. Add pears; continue sauteing until half cooked. Add curry powder; mix well. Cook for 5 minutes. Add soup which has been mixed with milk. Heat through; add chicken pieces. Add raisins and nuts; heat well. Serve over brown rice. Serves 4 to 6.
Pour beans into large Pyrex dish. Add remaining ingredients except for bacon slices and stir until mixed thoroughly. Place 3 to 4 bacon slices on top and bake in a 300° oven for 1 1/2 hours.
Cut broccoli into florets; wash and drain. Place broccoli and bacon pieces into large bowl; add shredded cheese. Chop onion and add to bowl. Combine mayonnaise, sugar and vinegar; add to broccoli mixture. Blend and chill. Serves 4 to 6.
Cream cheese and sugar together; add eggs and vanilla.	Use midget cupcake papers. Put 1 vanilla wafer in bottom of each cup. Add 1/2 to 3/4 mixture. Bake 20 minutes at 350°. Cool. Top with pie filling.
Mix together all ingredients. Add just enough flour to make a thin batter. Dip slices of bread in batter and fry in oil. Serve hot with syrup or jam.
Spoon pie filling into glass 9 x 12-inch casserole dish. Melt butter in a small glass bowl in microwave (45 to 60 seconds). Mix flour, oats, brown sugar, salt, cinnamon and nutmeg in a bowl. Add melted butter and mix until crumbly. Sprinkle crumb mixture over apples. Cook, uncovered, in microwave 10 to 15 minutes on High. Rotate dish one quarter turn once.
Combine margarine, flour and pecans. Press evenly into 9 x 13 inch pan. Bake at 400° for 15 minutes. Cool. Layer sliced bananas over cooled crust. Combine powdered sugar, cream cheese and 1 cup Cool Whip. Spread over bananas. Combine puddings and milk, after thickened, pour over other layers. Next layer is well drained pineapple. Lastly cover with remaining Cool Whip. Keeps for several days in refrigerator.
Brown ground meat. Boil spaghetti. Add seasoned salt, sugar, Prego sauce and mustard. Stir it good and cook for 30 minutes on low heat.
Add all but oil in grocery bag and shake. Pour in oil and shake real good. Put sack on newspaper and every 10 minutes, shake again. Do so for 1 hour. Put in airtight container.
Mix rhubarb, flour, sugar and butter together and place in 8 or 9-inch pan. Mix remaining ingredients together until crumbly. Place on top of rhubarb mixture and shake down through the mixture. Bake 40 minutes at 375°.
Fry bacon crisp. Pour off all but 2 tablespoons grease. Mix all other ingredients well and add to grease. Cook over medium heat until thick. Pour over lettuce. Serve immediately.
Mix crumbs and 1 stick butter. Pat in 8 x 12-inch pan for crust. Mix eggs, confectioners sugar and 1 stick of butter at room temperature; beat 20 minutes. Pour into crust. Drain 1 (No. 2) can of crushed pineapple. Spread over mixture. Add bananas. Cover with Cool Whip. Garnish with nuts and cherries. Refrigerate 3 to 4 hours.
Combine all ingredients, except the last 2. Lastly add the butter and blueberries. Sprinkle with sugar. Bake at 350° for 30 minutes.
Combine all ingredients in saucepan and heat to boiling. Cool to room temperature. Chill, covered several hours before serving. If some sweetness is desired, add some artificial sweetener. Serves 4.
Cook broccoli until tender. Place in oiled casserole. Melt 2 tablespoons margarine. Stir in flour. Add milk and broth. Stir until thick. Melt 4 tablespoons margarine in water. Mix with stuffing and walnuts. Pour broth over broccoli. Sprinkle with stuffing. Bake at 400° for 20 minutes.
Fry bacon. If not 1/4 cup fat left in skillet, add oil to make 1/4 cup. Add celery and onion. Cook 3 minutes. Add flour, salt and pepper. Cook 2 minutes longer. Add sugar, vinegar and water all at once and bring to a boil. Cook 1 minute, stirring with a whisk. Add parsley, celery seed and bacon. Remove from heat. Place potatoes in oiled 13 x 9-inch pan and pour dressing over all. Mix very gently. Bake at 375° for 45 minutes.
In a large mixing bowl, pour in all ingredients. Beat 2 minutes. Pour in floured Bundt pan. Bake 1 hour at 350°.
Combine all ingredients in a microwavable dish. Mix well. Microwave on High 16 minutes or until rice is tender. Serves 4.
Wrap with 1/3 slice bacon. Put small pat of butter, dash of Tabasco and dash of paprika (a little chopped onion or jalapeno, if desired). Wrap all with bacon and fasten with toothpick to hold together. Broil. When bacon is done, it's ready to serve.
Cut asparagus diagonally into 1 inch lengths, but leave tips whole. In a wide frying pan over medium heat, melt butter. Add mushrooms, ham, asparagus, carrot and zucchini, and cook, stirring occasionally, for 3 minutes. Cover pan and cook 1 more minute. Meanwhile, cook noodles in a large kettle of boiling salted water until al dente; drain well. To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper and cream. Increase heat to high and cook until liquid boils well and forms large shiny bubbles. Return drained noodles to kettle in which they were cooked. Pour the vegetable mixture over the noodles and lift and mix gently until noodles are thoroughly coated. Add the Parmesan cheese and mix again. Turn into a warm bowl and sprinkle with parsley. Serve at once with additional Parmesan cheese.
In bowl, stir together flour and sugar. With pastry blender or 2 knives, cut in margarine until crumbs form. Stir in nuts. Set aside. In medium bowl, mix cornstarch and ginger. Stir in corn syrup until smooth. Add peaches. Toss to coat. Spoon into pastry shell. Sprinkle crumb mixture on top. Bake at 375° for 55 minutes or until golden brown. Makes 8 servings.
Cream shortening, sugar and pumpkin. Add egg; mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 375° for 10 to 12 minutes. Ice while cookies are warm.
Mix together and pour into flat glass dish that is sprayed with Pam. Put 1 cup of crushed crackers and 1/2 cup of butter over top. Bake at 325° for 1 hour.
Mix ingredients together and bake in 350° oven for 45 to 60 minutes.
Combine dairy sour cream, milk, lemon juice, celery salt and a few dashes of bottled hot pepper sauce. Stir in avocado, seeded, peeled and mashed. If necessary, stir in additional milk to achieve desired serving consistency.
Mix sugar and margarine; add eggs. Beat together. Add flour, salt and vanilla. Mix well. Add 1 can evaporated milk and mix all together. Sprinkle 1/2 coconut in bottom of 9-inch unbaked pie crust. Add 1/2 cup pecans; pour 1/2 pie mixture over coconut and pecans. Bake at 400° until pie is consistency of custard and a golden brown. Repeat with second pie crust and rest of ingredients. Makes 2 pies.
Brown beef and onion in shortening. Drain off excess fat. Stir in water and next 5 ingredients. Add macaroni; mix well. Bring mixture to boil. Then reduce heat to low simmer, uncover 15 to 20 minutes, stirring occasionally until macaroni is tender. Garnish with minced parsley if desired.
Brown ground beef and drain off fat. Mix all ingredients and simmer for 15 minutes. Pour into 2 1/2 quart casserole dish.
Mix cream of mushroom soup with milk and mayo. Layer chicken and broccoli cubes and 1/2 onions. Pour mixture over all. Top with fried onions and cheese. Bake at 350° until heated through (25 to 35 minutes).
Cook the onion for 10 minutes in the liquid from the beans. Add the beans and heat thoroughly. Just before serving, stir in the water chestnuts. Pour into serving dish and sprinkle with toasted almonds.
Melt marshmallows in double boiler with Pet milk. Then mix all together. Press in loaf pans lined with wax paper.
Cook broccoli. Mix all ingredients except cheese and bread crumbs. Put in a casserole dish that is lightly greased. Top with cheese and bread crumbs. Bake at 350° for 20 minutes.
Drain juice if using canned beans. Combine all ingredients, except 1/2 can French fried onions. Pour into 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions and bake, uncovered, for five minutes or until onions are golden. Serves 6.
Mix with beater or by hand in a large dish. Put in ice cream freezer and finish filling with milk. Don't overfill. Put can in tub, then fill with 3 inches of ice. Add rock salt, then more ice, until filled. When time is up, take dasher out and pack with ice.
Roll crackers fine. Add chopped nuts, chopped dates and sugar. Mix well with cracker crumbs. Fold in beaten egg whites. Pat in a well-buttered pie dish (no crust).
Put all dry ingredients in jars where cucumbers have been packed. Mix vinegar and water; bring to a boil. Pour over cucumbers. Place quart jars in a hot water bath canner; bring to a rolling boil; turn off immediately and let set in canner for a few minutes. Remove jars from canner. Be sure the jars seal.
Cook 1/2 cup milk, brown sugar and chocolate. Stir carefully to keep from sticking. Cool. Cream butter, sugar, eggs and 1/2 cup milk and combine with flour (sifted 3 times with baking soda added) alternately while adding to first mixture and bake in 2 greased and floured cake pans. Bake at 375° for 25 minutes.
In large saucepan, bring water to a boil, adding the garlic, salt and pepper. Gradually stir in the grits. Lower the heat and simmer, stirring occasionally, 5 minutes. Remove the pan from the heat and stir in the butter and 1 cup Cheddar cheese until the butter melts. Mix the eggs with milk and stir thoroughly into the grits. Turn the grits into a greased 2-quart round casserole. Sprinkle with the remaining 1/4 cup cheese. Bake in a 350° oven 1 hour or until set and browned. Yields 4 to 6 servings.
Combine melted butter and crushed vanilla wafers to make crust. Press into pan. Mix the cream cheese, sugar, salt, vanilla, flour and heavy cream. Add 4 beaten egg yolks. Stiffen egg whites and fold into mixture. Pour onto crust. Bake at 325° for 60 minutes or until you see a crack in the cheesecake. Top with cherries, blueberries, strawberries, etc.
Mix first 4 ingredients well. Shape into balls; roll in coconut (optional) or pat flat in a pan as fudge. Refrigerate if not eaten right away.
Place round steak in freezer until just partially frozen. Remove and cut in long and very thin slices. Melt 2 tablespoons butter together with olive oil in heavy skillet. Cook strips of steak over medium heat until done. Place meat on heated serving platter; set aside. Melt rest of butter in skillet and saute onion until transparent. Add mushrooms and continue just until heated through. Add wine and cook 2 to 3 minutes until alcohol evaporates. Add sour cream, chili sauce and salt and pepper to taste. Stir frequently; bring to boiling point. Do not boil. Pour over meat. Serve with buttered noodles.
Brown ground beef and onion; drain away fat. Add spices, beans and tomato and heat. Top 1 cup lettuce with 1 cup meat mixture. Spoon 2 tablespoons salsa sauce and 1 tablespoon sour cream. Makes 4 servings. One serving equals 1 1/2 bread and 2 meat.
Mix and spread fudge in 9 x 12-inch cake pan. Freeze for 1 hour and store in refrigerator.
Line a 1-pint mold with some of the bacon. Set in refrigerator. Cut remaining bacon into small pieces and cook 5 minutes with onion and parsley. Add liver and cook until brown, stirring constantly. Cool. Combine milk and bread crumbs in a bowl and let stand. When liver is cooled, puree liver and stir in egg yolk. Drain excess liquid from bread crumbs and reserve. Add moistened crumbs to liver mixture. Season with spices. Add enough reserved milk to make a thick paste that will drop from a spoon. Pack into the mold. Cover and set in a pan of hot water. Bake at 300° for 2 hours. Cool; turn out onto a serving dish. Serve with plain crackers.
Mix thoroughly the corn meal, biscuit flour, salt, creamed corn, baking powder and eggs. Add butter. Mix thoroughly. Whip gently. Pour into buttered pans. Bake at 400°.
Butter baking pan, spread cherry filling over the bottom of pan. Top with pineapple. Cover with dry cake mix. Dribble melted margarine evenly over cake mix. Sprinkle with pecans. Bake at 350° until lightly brown. Cool; cut into squares.
Combine all ingredients except pecans and blend thoroughly. Let chill in refrigerator until able to roll into ball. Roll in chopped pecans. Serve with any saltines or variety crackers. A great appetizer for parties or the holidays!
Mix together sugar, eggs and egg yolks; beat 3 minutes on high speed. Add vanilla and 1/2 of the flour; beat 2 minutes. Pour in milk and beat another minute. Add remaining flour and baking powder and mix 1 or 2 minutes. Pour into greased and floured pans. Bake at 350° until firm and springy to the touch.
Add more potatoes, if needed. Add all ingredients to water mixture. Bring to boil and then simmer for 1 or 2 hours.
Cook meat and drain. Add spices and tomatoes. Cook rice as directed on package. Layer 1/2 meat mixture in bottom of a 9 x 13-inch pan. Put a layer of rice on top. Add a layer of meat again. Heat soup with the milk and pour over mixture. Sprinkle with the Cheddar cheese. Bake at 350° for 15 minutes. Serve with Fritos, chopped tomatoes, onions, lettuce and sour cream.
Gradually add sugar and salt to egg whites. Fold in crumbs and nuts. Pour into buttered pie plate. Bake 20 to 25 minutes at 350°. Top with whipped cream or ice cream.
Fry bacon until crispy; drain on paper towel. Crumble. In a small bowl combine the peanut butter with the bacon and onion; blend well. Refrigerate until ready to use.
Cream together cream cheese and 1 1/2 cups sugar, then add eggs and vanilla. In bottom of foil muffin liners, place a vanilla wafer (flat side down); fill about 1/2 full with cream cheese mixture. Bake at 350° until set, about 15 to 20 minutes. Do not brown. Mix together sour cream and 3/4 cup sugar. Drop spoonful on top of each cheese cake and return to oven for 5 minutes. Let cool. Keep in fridge. When ready to serve, top with cherry pie filling.
Wash and sterilize two 1/2-gallon jars. Slice cucumbers and onions in layers into jars; pack well. (Use whatever it will hold.) Mix sugar, vinegar and spices; do not heat. Stir well and pour over cucumbers and onions. Refrigerate for at least 5 days before using. Keep refrigerated at all times. Good for 1 year.
Preheat oven to 450°. In large mixing bowl, beat eggs slightly; add remaining ingredients and mix well. Pour custard into pastry shell. Bake 10 minutes; reduce temperature to 300° and continue baking until knife inserted in center comes out clean, about 40 to 50 minutes. Cool. Serve with whipped cream. Makes one 9-inch pie.
Mix and sift flour, baking powder and salt. Melt shortening and add brown sugar. Stir until well mixed. Allow to cool slightly. Add eggs one at a time, beating well after each addition. Add dry ingredients, then nuts and chocolate. Pour into a greased 10 1/2 x 15 1/2 x 3/4-inch pan (about). Bake at 350° for 25 to 30 minutes. Yield: 48 squares.
In saucepan, boil potatoes in just enough water to cover plus salt and pepper. In another large pot, melt the butter and cook onion, then stir in flour. Mix well. Add milk and cheese. Stir until melted. Add cooked potatoes. Simmer 10 minutes and serve. Increase cheese if you like it thicker.
The fruit needs 2 weeks to ferment after you start the first batch or after you feed it, but you can let a batch set at room temperature for weeks and still use it. As it sets and ferments without feeding, the brandy taste will become stronger, but it keeps indefinitely. If a batch tastes too strong after several weeks, feed it with more fruit and sugar and let it ferment for 2 weeks. It will then be ready to use. A glass container allows you to watch the process and is sure to turn into a conversation piece.
Chop lettuce and break cauliflower into bite-sized pieces. Then layer in large bowl in the following order: Lettuce, cauliflower, mayonnaise (spread over top), sugar (sprinkled evenly), Parmesan cheese and bacon bits. Chill thoroughly and stir just before serving.
Mix together all ingredients. Dip spoon in 1 cup of medium hot water before each spoonful of mixture is dropped into hot oil. Fry in hot oil until each rises to the top.
Put roast in crock-pot. Add water. Add potatoes and carrots. Sprinkle on onion, garlic powder, salt and pepper (as much as you like). Turn crock-pot on high for at least 6 hours or until done.
Slice apples in crust; sprinkle 1/2 cup sugar and cinnamon over apples. Work together oleo, flour and 1/2 cup sugar. Sprinkle over apples. Bake for 1 hour at 300°.
In a mixing bowl, combine the dry cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 1 minute. Pour into an ungreased 10-inch tube pan. Bake at 350° for 35 to 40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Carefully run a knife around sides of pan. Remove cake to a serving plate.
Salt and pepper chicken to taste. Cover with paprika. Place in large pot with bouillon cubes and just enough water to boil gently. Salt and pepper beans, cover with paprika and add to pot. Salt and pepper potatoes, cover with paprika and add to pot. Boil gently until chicken and vegetables are done. Remove from liquid and set aside. Add sour cream to liquid and simmer until slightly thickened. Add chicken and vegetables and heat slowly.
In a large bowl, pour boiling water over oatmeal and let stand for 10 minutes. Add brown sugar, white sugar, vanilla and margarine. Stir until margarine melts. Beat in eggs. Sift together flour, soda, salt and cocoa. Add 3/4 cup chocolate chips. Pour into greased 9 x 13-inch pan. Sprinkle with 1 cup chocolate chips and nuts mixed together. Bake at 350° for about 40 minutes. (No need to frost! All in pan before baking.)
Place yeast in warm water; let stand for 10 minutes. Cream melted margarine and sugar. Add egg. Add this mixture to yeast water. Add flour; mix well. Drop by spoonfuls into greased muffin tins. Bake at 350° for 20 minutes. Easy and delicious!
Dump all ingredients into greased baking dish and bake at 350° for 45 minutes.
In order as they are written, layer the ingredients in a large salad bowl: lettuce, peas, broccoli, green peppers, onions, carrots, cheese, bacon bits and top with a thick layer of mayonnaise. Garnish with remainder of cheese and bacon bits. Refrigerate for at least one hour before serving, overnight is best.
Combine fruit and mix gently. Combine pudding mix and reserved pineapple juice in mixing bowl. Beat until thick. Pour over fruit; toss gently. Makes 10 to 12 servings.
Cream butter and sugar. Add eggs and beat until smooth. Add milk, crushed pineapple and bread cubes. Pour into buttered casserole. Bake at 375° for 45 minutes.
Bake cake (according to instructions on box) in 9 x 13-inch pan. Cool. Blend together pudding and cream cheese. Spread on top of cake. On top of that spread a layer of Cool Whip. Sprinkle nuts and pineapple over all.
Cream together Crisco and sugar. Add boiling water and stir to mix. Let stand. Soak yeast cakes in lukewarm water, then add to sugar mixture. Stir in salt, eggs and flour until well mixed. Mix thoroughly until forms a ball and cleans the dish. Let set in refrigerator overnight. Take out about 1 1/2 hours before ready to serve. Make up rolls and put in greased muffin pans and let rise in warm place for 1 hour. Bake at 350° for 15 minutes or until brown.
Simmer corned beef approximately 1 hour per lb. Add vegetables to kettle 40 minutes before meat is done.
In a large saucepan over medium heat, heat the sugar, milk, corn syrup, salt and chocolate (or cocoa) to boiling, stirring frequently. Carefully set candy thermometer in place and cook, without stirring, until temperature reaches 238° or soft ball stage. This takes about 10 minutes. Remove from heat and immediately add butter and vanilla. Do not stir. Cool mixture, without stirring, to 110° or until outside of saucepan is lukewarm. When mixture is cool, beat with a wooden spoon until mixture becomes thick and begins to lose its gloss. Quickly stir in the nuts and pour fudge into a buttered 8 x 8-inch pan. (Do not scrape saucepan as mixture on sides may contain sugar crystals.) Cool pan on a wire rack. Cut into 1 1/4-inch squares.
Beat first three ingredients well with mixer. Gradually add flour until mixture forms soft dough. Press into bottom and up sides of deep 9-inch pie pan.
Mix together all ingredients. Put it in an 8-inch square pan and bake at 350° for 30 minutes.
Mix sugar, cocoa and flour together. Pour in milk and heat to lukewarm. Add egg yolks (beaten), vanilla flavoring and butter. Stir until thick. Pour into baked pie crust. Add meringue.
Cut tortillas in 1-inch cubes and brown in enough oil to coat until tortillas are crispy. Add chopped purple onions and bell pepper. Brown until onions are clear. Add eggs. Cook until done. Lower heat and add cheese and jalapeno pepper. Remove from heat and serve with salsa.
Pour berries into crust. Cut butter up and place on top of berries. Mix up sugar, flour and eggs. Pour over the top of berries and butter pats. Bake at 350° for about 50 minutes.
In bottom of jar, place dill sprig, hot peppers and garlic, sliced thin (2 to 3 toes). Pack jar firmly with cucumbers. Bring vinegar, water and salt to a rolling boil. Turn down to simmer 5 to 7 minutes, then pour into jars. Seal. Yields 5 to 7 pints.
Brown beef and onion. Combine beef, onion and macaroni in large pot. Add seasonings and tomatoes; heat to simmering. Sprinkle soda over top; stir until mixture foams. Add enough milk to make it thick and soupy. Heat thoroughly and serve.
Mix flour with sugar, cinnamon, salt, baking powder and soda until blended. Set aside 1/2 cup nuts. Combine remaining nuts with raisins and set aside. Add zucchini to flour mixture. Blend eggs. Add to flour mixture. Stir until moistened and add raisin/nut mixture. Bake at 350° for 45 to 50 minutes for bread and 25 minutes for muffins.
Marinate cubes of lamb, beef or chicken overnight or for several hours in sauce made by combining all ingredients. When ready to cook, thread meat on skewers alternating a vegetable such as potato (partially cooked), onion, green pepper, mushrooms or carrots (partially cooked).