HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter well; add sugar and cream with butter. Add eggs one at a time; beat in mixture well. Add flour and milk and add the flavoring. Bake in steeple pan in a 325° oven for 1 hour and 15 minutes. Cool and remove from pan.
Mix flour and margarine until crumbly. Press into 9 x 13-inch cake pan. Sprinkle with nuts. Bake at 350° until golden brown (15 to 20 minutes). Cool.
Mix flour and sugar together. Beat eggs in milk and cook all until thick. Pour in a baked pie shell. Beat egg whites and put on top. Brown in oven at 350°.
Lightly butter a sheet of aluminum foil. Combine sugars, cream and salt in a large saucepan. Cook over medium heat, stirring constantly until 228° on candy thermometer. Stir in butter and pecan halves. Continue cooking, stirring constantly, until 236°. Remove from heat and cool 5 minutes. Beat mixture with wooden spoon until slightly thickened. Drop candy by large spoonfuls on buttered foil.
Combine first 5 ingredients; mix well. Add cornbread mix and pour in well-greased pan. Bake at 350° until done.
Mix all ingredients together. Bake at 350° for 30 to 40 minutes.
Beat pudding with milk until thick. Add sour cream; fold in Cool Whip. Line bottom of pan with vanilla wafers, then a layer of bananas, then a layer of pudding mixture. Alternate layers. Crumble vanilla wafers and put on top. Will refrigerate for several days.
Mix. Spoon 1 1/2 to 2 tablespoons into coffee mug. Pour boiling water into mug. Top with whipped cream. Store mixture in airtight container.
Mix all ingredients, then shake. Makes about 24 ounces. Shake before each use. (Shake in a 32 ounce jar.)
Arrange first 10 ingredients in large salad bowl in order listed. Spread mayonnaise on top of the salad. Top with Swiss cheese. Cover bowl and refrigerate 24 hours. Toss and serve. It will look limp; it's supposed to. Serves 6 as main course or 12 as salad.
Cook sugar and milk until soft ball forms in cold water. Remove from heat, then add peanut butter and vanilla. After removing from stove, mix for just a little while. Pour into a butter greased pan or platter.
Layer ingredients in order in a 9 x 13 baking dish. Bake at 350 for 45 to 60 minutes.
Saute onions and celery. Add all ingredients except cracker crumbs, and margarine. Mix well and put into greased casserole dish. Melt margarine and stir the crumbs together. Put on top of the casserole. Bake in medium oven (350) for 20 minutes or until light brown.
Preheat oven to 350°. Mix all ingredients. Pour into greased and floured pan. Bake about 30 minutes or until toothpick inserted in center comes out clean. Frost or serve with Cool Whip.
Cook whole zucchini in boiling salt water until barely tender (7 to 10 minutes). Cut zucchini in half lengthwise and scoop squash from shells and put in medium bowl; mash. Cook sausage and onion; drain off fat. Stir in mashed zucchini and remaining ingredients; reserve a little of the cheese to sprinkle on top. Spoon mixture back into zucchini shells and sprinkle with reserved cheese. Place in shallow baking dish and bake at 350° for 30 minutes. Serves 8.
Combine all ingredients. Bake at 350° for 45 minutes. Serve over two cans of Chinese noodles. Makes about 12 servings.
Combine first 6 ingredients; boil 10 minutes. Remove cinnamon. Add fruit juices, and place over low heat. Pour the boiling water over tea; let stand (steep) 10 minutes or until of strength desired. Strain into fruit juices. Serve piping hot. Makes about 5 to 6 servings.
Stir sugar and salt into first 3 ingredients. Add eggs and stir. Add yeast. Add flour and mix thoroughly. Cover with foil and set aside in warm place for 2 hours. Dough should be double in size within 2 hours. Punch down. Roll to 1/4-inch thickness and cut rolls. Dip 1/2 of each roll in melted oleo and fold over like envelope. Place on baking sheets. Let rise 2 hours. Bake at 350° for 10 to 12 minutes. Brush with melted oleo. Takes 3 sticks of oleo. Rolls can be frozen. Remove from freezer and wrap in foil and heat.
Melt chocolate and add corn syrup; stir until thoroughly mixed. Let stand at room temperature in an airtight plastic bag for at least 24 hours or up to one week. Candy becomes easier to work with as it sets. When ready to use, knead a small amount until it reaches a workable consistency. This candy clay is great for making candy roses or any shape you want. You can also roll it into thin logs and cut into desired lengths. Tastes a lot like Tootsie Rolls. It's very fun and easy!
Drain tuna fish. Combine with cottage cheese or yogurt in blender. Process until smooth. Season to taste. Use as dip for raw veggies or crackers.
Combine and simmer first 5 ingredients for 20 minutes. Add soup and cheese. Heat until cheese melts.
Brown ground beef, onion and green pepper together. Add corn, tomato sauce and taco seasoning. Spread the mixture in a casserole dish. Top with grated cheese and crushed tortilla chips. Bake at 350°. Cheese can be Cheddar or Mozzarella.
Melt two tablespoons butter and cook onions and green pepper in it until softened. Remove to a bowl and stir in chopped chicken and green chilies. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture. Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into center of tortilla. Roll up and arrange in 13 x 9 x 2-inch pan; repeat with all tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered at 350° for about 25 minutes.
Saute onion, celery, garlic, bell pepper and parsley in bacon drippings until soft. Add tomato paste, tomatoes and 1 cup water. Add all other ingredients except shrimp and gumbo file. Cook slowly, about 1 hour. Add raw shrimp; cook 15 minutes. Add gumbo file. Serve over rice.
Toss together uncooked rice, celery, onion and broccoli in a 3-quart casserole. Add water, soup and oleo. Dot with cheese over top. Bake at 300° for 1 hour. Cover with lid or foil for the last 10 minutes in the oven.
Heat oil in a heavy skillet and brown the chops slowly on both sides. Combine onion, vinegar, sugar, pepper, tomato juice, soy sauce and salt; pour over the pork chops and bring to a boil. Turn down the heat and simmer for 30 minutes or until the chops are done.
On a platter, cover with lettuce leaves. Place cottage cheese in the center of plate. Cut the meats in half and place around the cottage cheese. Surround the meats with the tomatoes and the pickles. French dressing may be poured over the cottage cheese. Chill and serve. Serves 8 to 10.
Mix all ingredients to taste. Stuff the eggs and garnish if desired or try mixing egg yolks with Italian salad dressing.
Place all but rice in large pot and cover with water. Cover and cook over low flame for 2 hours. Fry onion in skillet with butter until soft; add to beans with salt and pepper to taste. Serve hot over cooked rice.
Preheat oven to 350°. In large bowl combine, pour into 2 qt. baking dish.
Prepare lemonade as directed on can. Mix gelatin with 1/4 cup lemonade and let stand 5 minutes. Mix with pudding and add 1 3/4 cups more lemonade. Cook over medium heat, stirring constantly, until pudding boils. Cool; fold in Cool Whip, nuts, marshmallows and fruit. Place in mold or 9 x 13-inch pan and chill until set. May be used as salad or dessert.
Mix first 4 ingredients. Place 1/2 tablespoon artichoke on bread; top with mayonnaise mixture. Place under broiler until bubbly brown. Serve hot.
Wash and soak chicken in bowl of salted water for at least 20 minutes. Dip chicken pieces in flour seasoned with salt, pepper and spices (oregano, thyme, basil, etc.). Brown chicken in skillet, but don't cook it. Place chicken in 9 x 13 x 2-inch pan. Mix soup (2 cans), water, onion and enough of remaining flour mixture so it will thicken. Pour over chicken and bake at 300° for 1 hour.
Whip Philadelphia cream cheese. Add Roka and Old English. Whip all together. Add crushed garlic. If too thick, add a few drops of milk. Serve with any crackers. Use Kraft cheese spreads.
Cook the leek and peas in 2 1/2 cups consomme. Meanwhile, chop the onion, chives, chervil and parsley fine.
Wash and dry the tomatoes; slice crosswise to make 3 thick pieces. Dust with salt, pepper and a little sugar; roll in fine dry bread crumbs. Beat the egg. Add the milk. Dip the slices in this; dip again in crumbs. Deep fry in Mazola, hot enough to brown a piece of bread in 1 minute (350°). Drain on crumbled paper; serve plain or with toast with white sauce.
Combine first 7 ingredients. Cut in shortening with pastry cutter until mixture resembles coarse meal. Stir in cereal and apples.
Combine all these ingredients. Boil 2 minutes. Remove from heat and beat until creamy. Pour over hot cake. Cut into squares and serve warm or cold.
Brown sausage; drain well, then mix all ingredients together. Batter will be stiff. Mix with your hands. Pinch off in small balls and bake at 350° for 15 or 20 minutes or until brown.
Cream the butter and sugar together. Add eggs and mix. Add bananas and mix. In another bowl, mix flour, salt and baking soda. Add this to the other, mixing well. Blend in nuts. Place in greased loaf pan and bake 45 minutes to 1 hour at 375° or until toothpick comes out clean.
Cook pinto beans with salt added for flavor. Add 2 tablespoons of chili powder to beans. Brown ground beef; add about 1 teaspoon salt. Add onion while cooking. Drain and add 3 tablespoons chili powder and stir well. Add ground beef mixture to beans. Mash tomatoes up into small pieces, then add to beans. Let simmer 2 minutes.
Simmer together the tomatoes, butter, sugar and salt. Make thickening by mixing milk, water and flour; add to tomatoes. Cook until boiled.
Mix food color with cocoa and let stand. Cream shortening with sugar. Add eggs and color mixture. Beat very well. Add buttermilk, cake flour, salt and vanilla. Beat. Add vinegar and soda and beat by hand. Pour into 2 greased and floured 8-inch pans. Bake at 350° for 30 to 35 minutes. Use a thread to cut each layer in half, making 4 layers.
Combine ground beef, onion and garlic powder in a large skillet. Cook over medium heat until meat is browned, stirring to crumble. Drain well. Add next seven ingredients. Cook mixture 5 minutes, stirring occasionally. Tear each tortilla into 8 pieces. Place half of the pieces in a 13 x 9 x 2-inch baking pan. Top with meat mixture. Arrange remaining tortilla pieces evenly over meat mixture. Combine soup and milk in a large bowl. Mix well and pour over tortillas. Sprinkle cheese evenly over top. Bake at 350° for 45 minutes. Yield: 8 to 10 servings.
Mix margarine, sugar, milk, cocoa, and salt, and bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and add remaining ingredients. Stir thoroughly and drop by spoonfuls onto waxed paper or foil. It makes about 60.
In saucepan, cook onion in oil until soft. Mix cornstarch with vinegar and sugar. Add to onion. Cook, stirring until thickened. Add plums, salt and extract. Continue cooking until fruit is tender. Spoon some sauce over partially cooked spareribs. Grill, brushing frequently with sauce. Heat remaining sauce to serve with barbecued spareribs. Makes about 2 1/2 cups.
Mix orange juice and lemonade according to directions on can. Add pineapple juice. When ready to serve, add ginger ale. Add apricot nectar, if desired. Yield: 50 servings.
Cream margarine and sugar until light and fluffy. Add combined dry ingredients; mix well. Press onto bottom of greased 9-inch square pan. Sprinkle with remaining ingredients. Bake at 375° for 15 to 20 minutes, or until golden brown. Cool; cut into bars.
Sprinkle chicken with salt and pepper. Brown lightly in oil. Remove chicken and set aside. Add ham, onion, celery and basil; simmer and stir for 5 minutes. Return chicken to pan. Add stock or water to tomato paste. Pour over chicken and cover. Simmer 40 to 60 minutes, turning occasionally. Add parsley. Serve with boiled spaghetti. Serves 6 persons.
Mix vanilla pudding and milk. Add Cool Whip, then put over set Jell-O.
Mix crackers and margarine and press into 9 x 13-inch pan. Mix remaining ingredients and pour over crust. Top with 1 large Cool Whip and chill. May be frozen until ready to serve.
Combine in casserole dish, broccoli, carrots, cauliflower, soup concentrate, 3 ounces of fried onions, and salt and pepper to taste. Mix evenly together, cover with aluminum foil and bake at 350° for 1 hour. Remove foil and cover with remaining 3 ounces of fried onions and shredded Swiss cheese. Bake uncovered for 10 minutes. Remove and let cool for 10 minutes. Serve.
Grease 9 x 13-inch pan. Spread stuffing in bottom of pan and sprinkle season packet on top. Next layer cheese over stuffing. Then put your sausage on top of cheese. Mix next five ingredients and pour on top of sausage. Bake at 300° for 1 1/2 hours. If gets too brown before baking time is up, put Reynolds Wrap on top loosely.
Combine and mix above ingredients. Prepare skillet or pan for cornbread by greasing and sprinkling with meal and let brown. Pour batter into skillet. Bake at 350° for 45 minutes or until done.
In large skillet, cook celery and onion in butter until crisp. Stir in seasonings, rice and raisins. Heat thoroughly. Stir in apples. Remove from heat. Cover and let stand 5 minutes. Sprinkle with almonds.
Drain beans and combine with green pepper and onion in large bowl. Mix sugar, vinegar and oil and pour over mixture. Season with salt and pepper and toss lightly. Refrigerate overnight. Before serving, toss again.
Cook and stir mushrooms in hot margarine in a saucepan until lightly browned. Add peas, soup, milk and pepper. Bring to a boil. Reduce heat; cover and simmer 2 minutes. Stir in rice. Cover, remove from heat. Let stand 5 minutes. Fluff with fork. Makes 6 servings.
Cut stems from mushrooms. Combine bacon, onion, mayonnaise and sour cream. Stuff mushrooms and broil for 5 minutes or until brown.
Mix all ingredients. Pour into greased 9 x 13-inch dish. Bake at 350° for 25 to 30 minutes or until done and brown on top.
Mix together, making several hours in advance. Serve with chips, vegetables or snack crackers or breads.
In bowl, stir together flour, sugar, baking powder and salt. With fork stir in egg and vanilla. Mix until crumbly. Sprinkle over pie filling. Pour butter over top and bake in preheated oven at 350° for 30 to 35 minutes or until lightly brown. Pour filling into greased 9-inch pie pan.
Cut biscuits in fourths. Arrange in single layer in 8 or 9-inch pie plate or pan. Mix sugar and cinnamon together and sprinkle over biscuits. Melt margarine and drizzle over. Bake at 450° about 10 minutes, until browned.
Wash and slice zucchini. Saute in butter until barely tender, along with green onions. Add chicken stock and parsley. Puree in blender, adding only half the mixture to blender at a time. Return to saucepan; add Worcestershire sauce and cream. Heat to very hot, but not boiling and serve at once. Makes 4 servings.
Pack the eggs in two quart jars. Combine beet juice, vinegar and spices in a saucepan and simmer 10 minutes. Pour over eggs; seal. Let cool and chill. Refrigerate for a few days to allow flavors to permeate the eggs. Makes 16 pickled eggs.
Heat oven to 325°. Spread crackers & noodles on ungreased jelly roll pan (15 x 10). In small bowl, combine oil, parmesan cheese, Italian seasoning, garlic powder and Worcestershire sauce; blend well. Pour over crackers and noodles; stir to coat. Bake at 325° for 10 - 15 minutes. Cool completely and store in airtight container.
Combine all ingredients. Put in greased casserole and bake 30 to 40 minutes at 350°.
Mix together. Sprinkle over fruit. Bake at 350° for 20 minutes.
Brown pork in fat. Add water and simmer for 1 hour. Combine sugar, cornstarch, salt, vinegar, pineapple juice and soy sauce. Mix and cook until slightly thick, stirring constantly. Pour over hot pork; let stand 10 minutes. Add pepper, onion and pineapple. Cook 2 to 3 minutes. Vegetables will be crispy. Serve over rice.
Cream sugar and shortening. Sift the salt and baking powder with the flour. Mix all ingredients together and bake in a slow moderate oven.
Heat oven to 350°. Prepare and bake cake mix as directed on package for two (9-inch) round cake layers adding 2/3 cup of the coconut to batter.
Mix water and yeast and set aside to soften. In a large bowl, mix sugar, soda, salt and buttermilk. Add shortening and yeast. Stir in flour. Turn out dough on a floured surface. Knead and shape into rolls. Place rolls in buttered pans, brush tops with melted butter. Set aside and allow to rise 2 to 3 hours. Bake at 450° for 15 to 20 minutes or until brown.
Combine first 5 ingredients; stir well. Chill 2 to 3 hours. Stir in sour cream. Serve salad on lettuce leaves. Yields 6 to 8 servings.
Blend egg yolks and lemon juice in a blender. Melt butter on low heat and slowly add to egg mixture. Add red pepper and blend well.
Brown ground beef and sausage in skillet, stirring until crumbly. Drain. Add cheese. Stir until melted. Stir in oregano and garlic powder. Cool for several minutes. Spread on bread slices. Arrange slices on rack in broiler pan. Broil until cheese is bubbly. Place on serving platter. Serve hot.
Crush Oreos. Reserve 1/2 cup. Mix remaining Oreo crumbs with melted butter. Press mixture in bottom of an oblong or rectangular pan. Place pan in freezer while mixing the next layer. Mix cream cheese with 12 ounces of Cool Whip. Spread on top of Oreo mixture and put back into the freezer. Prepare pudding according to package directions. Spread on top of cream cheese mixture. Top with remaining Cool Whip and crumbs. Keep chilled and covered in refrigerator until ready to serve
Heat oven to 350°. Stir cake mix and cocoa. Add remaining ingredients. Beat at medium speed with electric mixer until blended. Pour into ungreased and floured 13 x 9-inch pan or 2 (9-inch) round cake pans. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool and frost as desired. Makes 12 servings.
Sift flour and spices together. Mix eggs, sugar, oil and buttermilk. Gradually add flour mixture to this. Add jam and pecans last. Bake in tube pan at 350° for about 1 hour. Frost with favorite frosting.
Dice onions and bell peppers. Saute in a small amount of oil for about 15 minutes or until they begin to tenderize. Add the ground round and brown thoroughly. When all the meat is browned, totally drain all the liquid from the pan. Add the large can of hot salsa, the three cans of El Paso hot sauce and the chili powder. Cook for about 1 1/2 hours at low heat. Stir occasionally. Add can of beer and cook for another 1 hour. Add kidney beans and cook for 1 hour. Taste and enjoy!
Mix first 5 ingredients with a fork or whisk. (Do not beat with a mixer.) Stir in pecan pieces. Pour into pie shell and bake 45 minutes at 300°.
Place softened cheese in mixer bowl and blend well-serve with paprika on top. Great on potatoes, wedges of lettuce and as dip for crackers.
Combine all ingredients and mix thoroughly. Shape into 4 patties and place on a rack in a shallow pan. Broil 2 to 4 inches from heat 10 to 15 minutes. Turn patties and broil 5 to 10 minutes or until done.
Bring a large pot of water to a boil, place the beans in the pot, stir. Turn off stove. Let stand 2 hours. Preheat oven to 350°. Combine stock, tomatoes, water, Worcestershire sauce, bay leaves and salt. Drain beans and add to mixture. Add ham or sausage, onion and garlic; bring to a boil. Place in Dutch oven or covered casserole dish. Bake 1 1/2 hours until beans are tender. Serve over rice. Serves 4.
Combine all ingredients. Pour into unbaked pie crust. Bake 45 minutes at 350°.
Mix first 10 ingredients thoroughly. Put in a baking dish. Sprinkle with Rice Krispies. Bake at 375° for 30 minutes. Makes 6 to 8 servings. May be frozen.
Spread crescent rolls flat on cookie sheet (15 x 10 x 1-inch). Press to join edges. Bake at 400° for approximately 10 minutes. Cool.
Toss mandarin oranges and mild onion. Spoon into lettuce cups. Top with 1 to 2 tablespoons buttermilk dressing. Makes 4 servings.
Stir together the flour and salt. Beat eggs thoroughly; mix in potatoes and onions. Stir into flour mixture; blend well. Lightly grease a large skillet with cooking oil. Heat over medium heat. Drop by tablespoon on hot skillet. Fry slowly, turning to brown evenly. Serve hot with applesauce or sour cream. Makes about 16.
Thicken pineapple juice with 1 Tablespoon of cornstarch in saucepan over medium heat. Add 1 pack of Equal to sauce when cooled. Pour over fruit and stir.
Cream margarine and sugar. Add eggs, one at a time, beating well. Dissolve soda in buttermilk. Roll nuts, orange slice pieces and dates in flour. Mix flour mixture and all other ingredients and add creamed batter. Pour into large baking pan or Pyrex dish and bake at 250° for 2 1/2 hours.
Preheat oven to 350°. Sift together soy and white flour, baking powder, soda, salt, sugar and dry milk. Cut shortening into dry ingredients. Add and mix just until moistened the egg, water, mashed bananas and chopped nuts. Spread in greased 9 x 5 x 3-inch loaf pan. Bake 50 minutes. Remove loaf from pan to cool. Delicious warm or toasted. Makes 1 loaf.
Boil macaroni. Wash with cold water. Let it chill before mixing. Mix macaroni with crabmeat and other ingredients. Serve.
Place crescent roll dough on pizza pan or cookie sheet and flatten. Bake 8 to 10 minutes, until golden brown.
Drain fruit, saving juice from peaches, pineapple and apple rings to make 2 cups. Add cornstarch, sugar, sherry and butter to juice and cook until thickened. Arrange fruits attractively in a long casserole in layers. Pour thickened sauce over all and bake in a 350° oven for 30 minutes or until heated through. Serve with any meat. Serves 8 to 10.
Put first 7 ingredients in a mixing bowl and mix thoroughly. Add eggs, vanilla, pumpkin and milk. Bake 10 minutes at 425°. Reduce heat to 350° and bake 45 minutes or until a knife comes out clean when tested. Makes 3 pies.
Mix sugar and margarine and add nuts, flour, salt and vanilla. Roll into small balls or little rolls like your finger. Put on ungreased cookie sheet and bake at 350° for about 30 minutes or until done. Allow to cool and roll in 10x sugar.
Mix cake mix and margarine together with pastry blade. Mix in milk. Press half of mixture into greased and floured 9 x 13-inch pan. Bake 15 minutes at 350°.
Use fresh popcorn and spread out on greased cookie sheet. Combine sugar, molasses, salt and melted butter. Cook to about 290° or a hard-cracked stage. Pour over corn and spread thin, making sure all corn is covered. Break up when cold.
Mix in enough milk to other ingredients until smooth. Dip fish in batter, covering well. Put fish in hot oil. Cook 2 to 3 minutes on each side until light brown. Also good for onion rings.
Completely dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Using wire whisk, blend in whipped topping. Whip until smooth. Fold in fruit and chill until mixture will mound.
Combine sugar, margarine and milk in heavy 2 1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching.
Heat oven to 375°. Grease a 15 x 10 x 1-inch jelly roll pan. Line top and sides with waxed paper. Beat eggs and sugar until fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan. Spread evenly. Sprinkle with nuts. Bake for 13 to 15 minutes. Invert onto towel dusted with powdered sugar. Peel off wax paper. Roll up cake and towel together from the short side. Place, seam side down, on wire rack. Cool completely. Unroll cake and spread with filling. Re-roll cake and refrigerate until ready to serve.
Beat eggs well; add sugar, salt and scalded milk. Cook over boiling water until liquid coats spoon. Add vanilla. Chill.
Mix all ingredients in blender on high for 2 minutes. Refrigerate. Serve cold.
Preheat oven at 350°. Mix all ingredients together. Spread into well-greased 8-inch square pan. Bake for 25 to 30 minutes, but only until a slight imprint shows when touched with fingers; don't overbake. Cut into squares before cooling.