HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, sugar and Crisco. Sift flour once and measure. Sift measured flour, cocoa, salt and baking powder together. Add eggs one at a time to creamed mixture. Add flour alternating with milk. Add vanilla. Pour in a greased and floured tube pan. Cook 1 1/4 hours at 325°. Turn off oven and let stand 10 to 15 minutes. Frost cake, if desired.
In a large bowl, combine all ingredients and beat until blended. Spread in greased 9 x 13-inch pan. Bake at 350° for 30 minutes (do not overbake). Cool and cut into 1 1/2-inch squares.
Cut stems; remove seeds from peppers. Parboil peppers for 2 minutes and drop into cold water. Combine tomatoes and meat with enough crumbs to make a thick stuffing. Heat stuffing in frying pan with oil and butter. Season to taste. Fill peppers and put into pan just large enough to hold them upright. Pour in 1 cup hot water and bake 20 to 30 minutes at 350°.
Mix all ingredients. Grease muffin tins. Put mixture in tins. Bake for 12 to 15 minutes at 400°. Makes 12.
Combine crisco, sugar, and egg in mixing bowl, beat until fluffy. Add molasses and beat well. Sift dry ingredients together, add to sugar mixture and mix well. Chill dough until easily handled. Shape into 1 in. balls. Roll in sugar; place 2 in. apart on grease cookie sheet. Bake 12-15 min at 350°. Yield 4 doz.
Toss croutons with butter and set aside. Cook broccoli 1/2 done. Leave a little crisp, drain. Combine soup and cheese until cheese is melted. Stir in broccoli. Put in baking dish and cover with croutons. Bake at 350° for 20 minutes or until bubbling.
In a food processor, chop tomatoes separate, then add chopped onions. You can add more jalapeno peppers if you like it hot. Mix all other ingredients together with chopped vegetables. Store in a glass jar.
Beat eggs lightly; add sugar, salt and vanilla. Heat milk to boiling point. Slowly add hot milk to egg mixture, stirring constantly and blending well. Bake pie shell for a few minutes before filling. Leave pie crust on oven rack while filling. Sprinkle with nutmeg. Bake at 475° for 5 minutes, reduce heat to 425° and continue baking for 10 minutes.
Cook green and wax beans as package labels direct. Drain; let cool. In large salad bowl, lightly toss with kidney beans, onion and green pepper. In jar shake oil, vinegar, Worcestershire, sugar, garlic, salt and pepper until well mixed. Discard garlic. Pour dressing over beans; mix to coat well. Refrigerate 2 to 3 hours. Serve on salad greens.
In mixing bowl, beat the eggs and add sugar, salt, vanilla and nutmeg. Mix well and add scalded milk and stir well. Place the rice in a 2-quart baking dish. Pour the egg mixture over rice and stir to blend. Place the baking dish in a cake or similar pan and pour 1-inch or less of hot water in the larger pan. Bake at 350° for 35 to 40 minutes, until knife inserted in middle comes out clean. Serves 4 to 6.
Beat together pudding mix and milk. Fold in Cool Whip. Add nuts. Put into pie shell. Freeze 2 to 3 hours. Serve with chopped nuts on top.
Mix sugar, oleo, vanilla and egg in large bowl. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls, 2 inches apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool 3 minutes before removing from cookie sheet.
Blend cake mix, pudding, water and eggs; add oil in large mixer bowl. Beat 4 minutes at medium speed. Stir in coconut and walnuts. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 35 minutes. Cool in pans 15 minutes. Remove and cool on rack. Fill and top with coconut-cream cheese frosting.
In a saucepan combine frozen vegetables and boiling water. Bring to a boil again. Cover and simmer 5 minutes. Drain well. Meanwhile, melt butter in a sauce pan. Blend in flour; cook for 1 minute. Gradually stir in milk. Simmer, stirring, until smooth and thickened. Add cheese and seasonings. Mix in vegetables, onions and pimento. Spread into buttered 1-quart casserole. Bake at 350° for 30 minutes or until bubbly. Good served with baked ham or pork chops.
Cream margarine and sugar. Add eggs and vanilla. Beat well. Add salt, soda and cinnamon. Add flour and oatmeal, one cup at a time, mixing after each addition. Add raisins, nuts and chocolate chips. Bake at 350° for about 13 minutes. Cool well before storing.
Mix all ingredients together. Bring to a boil for one minute. Pour about half of this mixture over the baked cake; return to oven for 30 minutes. Remove cake from oven. Turn out on cooling rack with cookie sheet underneath. Pour remaining half of glaze over cake, catching unused in pan beneath. Use this to reglaze. Continue until glaze is used completely up. Allow to cool completely before placing on serving plate. Serve plain or with a dollop of ice cream. Gets rave notices all the time.
This sauce is for large amount of barbecue. Mr. Jackson used to cook barbecue for quite a few dinners, and was on special request for really important barbecue events.
Mix coffee, baking soda and chopped dates and let stand. Mix sugar, butter, egg, nuts, flour, salt and vanilla altogether and mix with coffee/date mixture. Bake at 300° for 1 1/2 hours in greased and floured loaf pan.
Mix lemon juice and Eagle Brand milk. Add nuts and pineapple. Fold in Cool Whip. Pour into graham cracker crust. Chill. This recipe makes two pies.
Combine all ingredients except cheese. Mix thoroughly. Pour into a greased 1 1/2-quart casserole dish. Top with cheese. Bake in 350° oven for 35 minutes. Salt and pepper to taste.
Heat the jelly and mustard until dissolved. Cut wieners into thirds and add to sauce. Pour into chafing dish to serve. (Beef wieners hold their shape better.)
Mix flour, baking powder, lemon rind and salt in a large bowl. Beat egg yolks, milk, melted butter and mashed bananas together in a bowl. Add all at once to dry mixture; stir just enough to moisten. Beat egg whites until stiff but not dry; fold into batter. Let batter stand for 5 to 10 minutes to develop banana flavor. Bake in waffle iron according to manufacturer's directions. Serve with Apricot-Banana Sauce. Yields 4 large waffles.
Combine apples and sugar in a large bowl and let stand 10 minutes. Sift dry ingredients together. Blend into the apple-sugar mixture the oil and egg, then add dry ingredients, stirring until just blended. Fold in raisins and walnuts. Spread evenly in a greased 8 x 8-inch pan. Bake at 350° for 50 to 55 minutes. Cool 10 minutes, then sprinkle with powdered sugar.
Mix together all ingredients with fork or pastry blender until consistency of cornmeal. Add just enough milk to mix. Divide into 8 balls of dough. Roll out each and fill with 2 tablespoons apple butter. Fold over and seal edges by pressing with fork. Fry in Crisco and butter until brown.
Beat egg whites, baking powder, vanilla and sugar until stiff. Fold in graham cracker crumbs and pecans. Spread mixture in a 9-inch buttered pie plate. Bake for 25 minutes (no longer) at 325°. Serve with whipped cream, sweetened with vanilla and sugar. Easiest to spoon out of pie plate rather than cutting pie-shaped wedges.
Dissolve gelatin in 1/4 cup water for 5 minutes. Cook pie filling with 1 3/4 cups water, sugar and egg yolks. When thick add gelatin and cheese. Beat until smooth. Fold in egg whites and pineapple. Spread over graham cracker mixture. Chill. Serve with topping or ice cream.
Melt shortening in a 3 or 4-quart saucepan over low heat. Remove from heat; allow to cool. Add sugar, molasses and egg. Beat well. Sift together the flour, soda, cloves, ginger, cinnamon and salt. Add these to first mixture. Mix well and chill thoroughly. Form in 1-inch balls. Roll in sugar and place on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Saute diced celery, onion and green onions. In a large bowl, mix diced chicken, pimentos, mushrooms and mayonnaise together. Add sauteed vegetables and toss thoroughly. Line baking dish with squares of buttered bread. Spread half of the mixture over toasted bread squares. Top the chicken mixture with buttered toasted bread squares. Place rest of chicken mixture on toasted squares. Beat eggs, then slowly add milk; blend well. Pour egg/milk mixture over the top of casserole. Spread mushroom soup over all. Sprinkle grated cheese over top; bake 45 minutes at 325° or until cheese is bubbly. Serves 4 to 6.
Let sugar and apples stand 30 minutes. Bake in 8-inch square pan at 350° for 45 minutes. Cool ten minutes.
Beat ingredients together. Do not overbeat. Pour 1/2 of the batter in a 9 x 13-inch greased pan. Pour 1 can of blueberry pie filling (or other flavor) over batter. Pour other 1/2 of batter on blueberries. Mix 6 tablespoons sugar and 1 teaspoon cinnamon; sprinkle on top of cake. Bake for 30 minutes at 350°.
Combine confectioners sugar, wafer crumbs, ground almonds and cocoa in a bowl. Sprinkle in milk, mixing until ingredients are moistened and cling together. Shape into walnut size pieces.
Mix all ingredients, except vanilla. Stir continuously with a wire whisk over medium heat until slightly thick. Remove from heat and stir in vanilla. Serve hot over biscuits.
Layer turkey in 9 x 13-inch sprayed pan. Pour soup over turkey. Add layer of peas and small onions. Cover with layer of stuffing mix. Heat milk and oleo and pour over top. Bake at 400° for 20 to 25 minutes.
Dissolve Jell-O and red hots in 1 cup boiling water; add another cup boiling water until candies completely dissolve. Place in refrigerator to cool. Add applesauce and stir right before Jell-O has set. Do not put in a mold. Refrigerate in serving bowl. Can add whipped cream or decorate top, if desired.
Mix first 5 ingredients and set aside. In a large skillet, or wok, heat 1 tablespoon oil over medium heat. Add vegetables and garlic. Stir-fry 3 minutes or until tender-crisp. Remove from skillet. Heat remaining 1 tablespoon oil. Add chicken; stir-fry for 4 minutes. Return vegetables to skillet. Stir broth mixture and add to skillet. Bring to a boil, stirring constantly. Boil for 1 minute. Serve with rice. Makes 4 servings; 210 calories per serving.
Use double boiler. Gradually add cream to finely mashed egg yolks. Melt butter in double boiler and add flour. Add cream gradually and stir to boiling point but do not boil. Add egg yolks and lobster. Keep over hot water until thoroughly heated. Add sherry, salt and pepper.
Melt chocolate chips, butter and milk over low heat. In a large bowl, combine nuts and marshmallows. Fold in chocolate mixture. Spread in wax paper lined 13 x 9-inch pan. Chill 2 hours.
Combine all ingredients, except sliced onion, tomato and relish. Shape into 8 flat beef patties. On half of patties, place the sliced onion, tomato and 2 tablespoons relish. Put another beef patty on top and seal meat around edges. Place on broiler pan. Broil for 6 minutes on each side. Makes 4 Beefwiches.
Mix all ingredients until well blended. Roll into 1 inch balls. Put 1/2 cherry on top and bake for 10 minutes at 350°. Makes 5 dozen.
Mix cold orange juice and champagne together. Pour into stemmed glasses and serve. Serves 10 to 12.
Drain corn. Dice tomatoes and onion. Mix. Add garlic salt and black pepper. Mix with mayonnaise. Great with fish.
Dredge chicken pieces in mixture made of the cornstarch, salt, water and soy sauce. Set aside. Saute the onions, celery and water chestnuts in oil. Vegetables should be crisp, not cooked soft. Remove from pan. Saute the chicken until brown. Add the vegetables, pineapple and the juice to the chicken and simmer until thoroughly heated. Serve with rice. Makes 4 to 6 portions.
Add bread crumbs, cheese and garlic powder in a bowl. Save juice from artichokes. Slice artichokes and place in casserole. Place beans on top, then add bread crumb mixture. Continue to make layers. Add liquid (combine juice with olive oil). Place in 350° oven for 1 hour.
Grease and flour 9 x 13-inch pan. Combine melted oleo with well beaten eggs. Add sugar, flour, nuts and cranberries. Bake at 350° for 48 to 50 minutes. Cool and cut.
Cream together shortening, butter and sugar; beat in egg. Stir in pineapple. Cover and chill for 2 hours. Drop rounded teaspoonfuls on a lightly greased baking sheet. Bake at 400° for 8 to 10 minutes or until golden brown. Makes about 5 dozen.
Prepare crust as package directs. Center crust in a 9-inch removable bottom tart pan, pressing firmly against bottom and sides of pan. Fold down edge; prick with fork. Bake at 450° for 10 to 12 minutes or until lightly browned; cool. In a 1-quart saucepan, bring 1 1/2 cups water to boil. Add apricots. Simmer, uncovered, 10 minutes; drain and cool.
Mix and bake in 2 loaf pans for 1 hour and 10 minutes at 325° or 350°, depending on your oven.
Cream butter and shortening. Gradually add sugar, beating well on medium speed. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix until well blended. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes. Cool in pan for 10 to 15 minutes. Remove from pan; cool completely on wire rack.
Cream butter and sugar. Slowly add flour. Add eggs. Chill overnight. Roll thin and brush with egg white. Sprinkle with sugar and cinnamon. Cut with desired cookie cutter. Press nut on top. Bake at 400° for 8 to 10 minutes.
In a large skillet or deep chicken fryer, heat to medium the bacon fat. Add meat and garlic. Cook this until red color disappears from meat. Add remaining ingredients and simmer at least 2 hours. Add more water as needed.
Combine first 5 ingredients. Bring to boil, stirring and cooking about 5 minutes or until mixture reaches 260° or hard ball stage. Remove from heat. Stir in soda quickly and thoroughly. Pour at once over popped corn in large roasting pan. Stir until all kernels are coated. Bake at 200° for 1 hour, stirring 3 times during baking. Turn on wax paper or towel and allow to cool. Store in tight container.
Combine cream cheese and chocolate, mixing until well blended. Stir in crumbs and preserves. Chill several hours or overnight. Shape into 1-inch balls. Roll in almonds.
In a bowl, cut the margarine into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13 x 9 x 2-inch baking pan. Bake at 350° for 20 minutes or until lightly browned. Cool.
Mix together first 5 ingredients. Coat the beef and brown in hot fat. Add onions and garlic. Cook until tender. Add rest of ingredients except potatoes and carrots. Cover and simmer 2 hours. Then add potatoes and carrots and cook until vegetables are done, about 45 minutes. This is a spicy dish!
Mix brown sugar and eggs, then add peanut butter and vanilla. Stir in flour, 1/2 cup at a time. Roll rounded tablespoonfuls into balls, then crisscross with fork dipped in flour or powdered sugar. Bake at 350° for 7 to 10 minutes. Yield: 48 cookies, 2.2 g. fat each.
Combine first 2 ingredients. Stir in remaining ingredients. Cover and chill at least 1 hour.
Boil butter, cream and sugar for 7 minutes on medium heat. Remove from heat and stir in marshmallow cream, peanut butter and nuts. Stir until thick. Spread in large pan.
In small bowl, combine the salt, pepper and garlic powder. Rub mixture over the surface of the ribs. In a large pot or Dutch oven, heat the oil over medium-high heat and brown the ribs on all sides.
Measure water into bowl. Sprinkle with yeast. Stir until dissolved. Stir in sugar, salt and olive oil. Add 2 cups of the flour and beat until smooth, then add as much of the remaining flour as needed (about 1/2 cup) to make a soft dough. Turn out on a floured board and knead until smooth. (Use the rest of the flour for this.) Place dough in a large, greased bowl. Cover and let rise in a warm place until doubled in bulk. Makes 2 pizza crusts.
Put tomatoes in a pot and bring to a boil. Add butter, sugar, salt, cinnamon flavor. Cook over a low fire for 10 minutes. Mix flour and water; make a smooth mixture. Add to the tomatoes, stirring occasionally. Serve hot. Serves 6 to 8.
Drain potatoes; dot with butter and season with spices to taste. Bake at 500° until brown.
Slice and peel apples. Sprinkle with cinnamon and 1 tablespoon sugar. Mix all other ingredients in large bowl and beat at medium speed for 4 to 5 minutes.
Prepare crusts. Bake and let cool. Heat milk with beaten egg yolks. Mix dry ingredients together. Stir into milk. Stir constantly. When thick, add margarine and remove from heat. Stir well. Let cool and pour into pie shells. Prepare meringue and brown.
Cream shortening, brown sugar, sugar and vanilla until light and fluffy. Add eggs and beat well. Combine flour, baking soda and salt. Add to creamed mixture. Stir in nuts and baking chips.
Blend well. Makes 1 1/2 cups. Very good on snack crackers.
Mix well and shape into meat balls. Place in greased 9 x 13-inch pan.
Sear in butter the onion, bell pepper and celery. In a casserole, layer spaghetti, chicken, soup and seared ingredients. Cook 30 minutes at 375°. Then sprinkle with cheese and brown.
Brown hamburger and onion. In separate pan, warm cans of soup (do not add water). Add tomatoes and cheese. Blend until cheese is melted. Add hamburger and mix. Pour over 1/2 bag of Doritos in baking dish. Bake approximately 10 minutes at 350° until bubbling hot. Serve with rest of chips.
Mix ingredients and pour into greased loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Mix graham cracker crumbs and powdered sugar together. Melt margarine and peanut butter together, then mix with crackers and sugar. Press into a 9 x 13-inch pan. Pour 1 package chocolate chips on top. Put under broiler just long enough for chocolate to melt, then spread evenly over top. Chill and cut into squares.
Chop peppers and onions fine. Mix ingredients and bring to a boil. Cook 5 minutes. Put in jars and seal.
Dip steaks in beaten eggs and then coat with bread crumbs. Fry in Wesson oil on medium heat until done. Drain well.
Make graham cracker crust in 9 x 13-inch pan. Beat cheese and powdered sugar in large bowl. Whip cream in small bowl. Fold whipped cream into cheese mixture. Pour over crust. Add pie filling to top and refrigerate.
Mix beef, onion and crushed bacon in small amount of shortening in skillet. Stir until lightly browned. Add other ingredients. Mix well. Pour into casserole and bake at 325° until bubbly hot.
Mix first five ingredients in a blender until evenly crushed. Add fruit; mix until blended. Fill glasses. Serves 4.
Heat oven to 350°. Saut onion in oil until tender. Remove from pan and set aside. Brown meat and drain. Add salt, pepper, Accent, soup and onion to meat and stir. Pour into baking dish. Spoon green beans over top of meat, then top with potatoes. Bake about 40 minutes.
Combine the first 6 ingredients; mix well. Divide mixture into 8 portions; shape into croquettes. Roll in cracker crumbs. Place on a lightly greased 15 x 10 x 1-inch jellyroll pan; cover and refrigerate up to 24 hours. Combine butter and paprika; drizzle over croquettes. Bake at 375° for 20 to 25 minutes, or until golden. Garnish croquettes with chives, if desired. Yields 8 servings.
Spread cream cheese along bottom of 9 x 13-inch pan. Brown ground beef and add taco seasoning mix according to package directions. Spread taco meat mixture over cream cheese. Pour salsa over ground beef and spread evenly. Top with grated cheese. Just before serving, bake at 400° for 15 to 20 minutes until cream cheese is softened. Serve hot with tortilla chips.
Salt and roll chops in flour. Brown in hot oil. Combine vinegar, ketchup and juice; pour over chops. Cover and simmer for 1 hour. Garnish with pineapple.
Thoroughly blend butter, corn syrup, extract and salt. Add sugar; mix with spoon and hands until blended smooth. Divide mixture into thirds; knead desired food colorings into two portions. Leave one white. Shape into small round balls; flatten with tines of fork onto waxed paper-lined baking sheets. Let dry several hours. Makes about 6 dozen.
Combine first 4 ingredients. Mix well. Spread in bottom and 1/2 inch up sides of greased 9 x 13-inch pan. Cream the cream cheese; beat in eggs, then sweetened condensed milk and vanilla. Spread in pan. Bake at 350° for 30 minutes or until browned and set. Mixture will thicken upon cooling.
Dissolve jello in 2 cups hot water. Add 1 cup cold water; set aside and cool. Add pineapple, milk, cottage cheese and nuts. Stir often until set.
Combine water, orange juice, onion, butter, pecans and salt in 2-quart shallow baking dish. Add rice and mix well. Coat chicken with Shake 'n Bake as directed on package and arrange over rice mixture. Bake at 400° for 45 to 50 minutes. Serves 4.
Mix all ingredients together with hands. Spoon won't work as well! Put into freezer safe dish. Pack down real good. Put in refrigerator.
Place steak in deep Pyrex dish. Cover with lemon juice. Alternate layers of potatoes and onions; top with tomatoes, salt, pepper and Worcestershire sauce. Top with lemon slices, if desired. Bake at 400° until done.
Boil chicken until done. Use broth from chicken. Make dumplings with flour, egg and hot water. Drop by teaspoon into chicken broth. Cook for 15 minutes.
Combine salad dressing and soy sauce in a 1-quart casserole. Add chicken. Cover and chill at least 8 hours. Remove chicken from marinade, reserving marinade. Grill chicken, covered, over medium-hot coals for 5 minutes on each side. Cut chicken into strips and keep warm.
Preheat oven to 350°. Mix butter, walnuts and flour together. Spread on bottom of a 9 x 12-inch dish. Bake for 15 minutes. Mix together the lemon pudding mix and milk. Fold in cream cheese and one-half of the Cool Whip. Pour over walnut crust and top with remaining Cool Whip.
Boil water with salt and pour over rice. Let soak 30 minutes. Drain water. Melt butter in saucepan on medium heat. Add rice and cook until butter is almost absorbed (about 5 minutes). Place in baking dish with lid. Sprinkle with garlic and seasoned salt. Add chicken broth. Sprinkle parsley. Bake, covered, for 45 minutes at 325°. Fluff with fork. Add slivered almonds and cook 10 minutes, uncovered.
Place frozen spinach and dried onion in a 1 1/2-quart casserole with water. Cook, covered, in a microwave on High for 9 to 11 minutes, stirring once. Let stand 3 minutes. Drain well. In the same casserole, stir together hot spinach mixture and butter or margarine until butter melts. Add stuffing mix and Parmesan cheese. Stir in eggs. To make shaping the spinach mixture easy, drop small mounds onto a baking sheet lined with wax paper. Freeze about 10 minutes to firm up the mixture; then shape the mounds into 1-inch balls.
Mix all vegetables together. Top with Ritz crackers mixed with melted margarine. Bake at 350° for 30 minutes.
Mix beans with salsa. Top with small layer of cheese. Spread sour cream on top. Add sliced olives on top, then more shredded cheese. Top with sliced green onions and chopped tomatoes.
Mix all ingredients and spread on rye bread rounds. Broil until golden brown and puffy. Serve immediately. Makes 20.
Mix thoroughly on medium speed with mixer. Spread in a greased 8-inch square dish. Microwave on High for 5 to 7 minutes.
Scrub clams with stiff brush; rinse in running water until all sand is removed. Place garlic, oil and parsley in large pot. Heat 3 minutes; add water, a little salt, pepper to taste and clams. Cover. Steam over medium heat about 20 minutes or until shells open. Place clams in deep plates. Serve hot with clam broth. Serves 4.
Combine dry ingredients. Add eggs, strawberries, oil and pecans. Stir until all are moistened. Grease two loaf pans (9 x 5 x 3-inch) or three small ones. Bake at 350° for 60 to 70 minutes.
Combine sugar, corn syrup, water and butter; cook and stir until the sugar is dissolved. Continue cooking without stirring to 300° on the candy thermometer. When the syrup makes hard brittle threads, remove from heat. Melt into it, stirring very rapidly, the chocolate, vanilla, soda and almonds. Pour onto a greased cookie sheet. When cool enough to handle, pull the edges to thin it and overlap it on a second greased cookie sheet. When cold, break into pieces. Makes 1 1/2 pounds of candy.
In a cake pan, melt butter. Mix in sugar. Top with pineapple. Spoon prepared cake mix over pineapple and bake as directed. Serve hot or cold.