HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Add milk as necessary to create a medium batter consistency. Pour into a large thin casserole dish. Bake at 425° for 30 to 45 minutes; until golden brown and center is done.
In mixing bowl, add all but flour. Beat well. Add flour and bake 45 to 60 minutes at 350° or until a toothpick or knife comes out clean.
Cream Crisco and sugar. Combine egg and milk. Sift dry ingredients. Add dry ingredients to wet ingredients alternately with creamed mixture. Roll on floured surface 1/4-inch thick and cut with cookie cutters. Bake 10 minutes. Do not overbake. Put in an airtight container while still warm.
Heat oven to 350°. Grease and flour 1 (13 x 9-inch), 2 (9-inch) or 3 (8-inch) round layer pans. Measure all ingredients in a large mixing bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally.
Cook the Eagle Brand milk, brown sugar, Karo syrup, butter, salt and vanilla to a soft ball stage. Take pecan halves and place in 3's on aluminum foil or wax paper to resemble a turtle. Melt in double boiler the chocolate chips and paraffin wax. Pour caramel over the pecans by the spoonfuls and then cover with the melted chocolate. Cool well. Enjoy!
Saute onion and garlic in olive oil until soft. Add the can of beans, cooked and drained spinach and macaroni. Add the can of chicken broth. Simmer and serve.
Put yeast and sugar in 1/2 cup water. When yeast has dissolved, add to buttermilk and soda.
Mix cream cheese and chocolate syrup. Fold in Marshmallow Creme. Cover and refrigerate. Dip apple wedges, strawberries, banana chunks, etc.
Cream together butter and brown sugar. Add melted chocolate, beaten egg and mix. Add cake flour, baking soda and salt. Add buttermilk, then cold water. Mix well. Slightly grease and flour pan (9 x 13-inch) and pour in batter. Bake at 350° for 30 minutes. Use favorite chocolate icing.
Cream butter, sugar and vanilla in large mixing bowl until light and fluffy. Add eggs, beat well. Combine flour and baking soda. Add alternately with syrup to creamed mixture. Fill paper-lined muffin cups (2 1/2-inches diameter) half full with batter. Bake at 375° for 15 to 20 minutes or until cake tester comes out clean. Cool. Frost as desired. Yields about 2 1/2 dozen cupcakes.
Core out 1/3-inch of peeled onion and put 1/2 bouillon cube in hole. Use 1 whole cube for large onion. Wrap each onion in foil and cook on hot grill or oven, 350° to 400° for 45 minutes.
Remove seeds and chop tomatoes. Drain and rinse black eyed peas. Stir together all ingredients in a large bowl. Cover and chill for 8 hours, stirring occasionally.
Mix juice concentrate, sparkling water and cider. Slice orange thinly and add to mixture. Serve over ice.
Combine syrup and marmalade. Brush on ham during the last 30 minutes of baking. Makes 1 cup of glaze, enough to glaze a 10 pound ham.
Heat oven to 350° with cookies sheets ready. With wooden spoon, mix all ingredients until thoroughly blended. Dough will be sticky. With floured hands, roll a tablespoon of dough into balls. Place onto ungreased cookie sheet. Bake 12 to 14 minutes until cookie looks dry with cracked tops. Remove and press chocolate kiss in center of each. Cook 1 to 2 more minutes and remove to wire racks to cool completely. Makes 48.
Follow directions according to cake mix box and bake as directed in 2 round cake pans. Allow cakes to cool completely. Drain pineapple and save juice. Using a fork or toothpick, punch holes in layers and dribble some of the juice over the cake. Mix pineapple and Cool Whip together. Spread small amount of mixture between layers. Use the rest to ice entire cake. Keep refrigerated.
Prepare pudding as directed on box. Using a spoon, scoop out 4 balls of frozen cool whip. Place in each desert glass. Spoon pudding over whipped topping in glasses. Chill.
Brown beef with onion and salt and pepper to taste. Add can of tomato soup with can of water. Add corn, bell pepper and chili powder. Simmer and reduce heat. In a separate bowl, mix corn meal, flour, sugar, egg, oil and milk. Stir and spoon over railroad pie. Bake at 400° until cornbread is brown.
Heat to boil, stirring frequently until thick. Serve over hot biscuits with butter.
Take cinnamon and butter and mix with a spoon in a bowl. Take two pieces of bread and cut it up with a knife. Put it in the microwave for a minute. Take it out and Walla!
Mix sugar, salt and cornstarch; add vinegar and beet juice. Bring to boil; simmer 3 to 4 minutes. Add beets; simmer a little longer.
Excellent vegetable dip or can also be used in the center of a dark round loaf of bread.
Tear or chop lettuce, cut celery diagonally. Place lettuce, celery and onion rings in layers. Combine sour cream and sugar; drizzle over the layers. Combine mayonnaise and vinegar, drizzle over layers and sour cream. Crumble cooked bacon over salad. Sprinkle Parmesan cheese over top, cover and refrigerate for 2 hours.
Preheat oven to 350°. Lightly butter or spray 9 x 13 x 2-inch baking dish.
In casserole dish, put rice and water. Let set while chopping onion and celery. Add onion and celery to rice. Add mushroom soup and broccoli. Stir in Cheez Whiz. Bake for 1 hour in 425° oven, uncovered.
Cream oleo and sugar until light. Add eggs, well beaten. Then stir in bananas. Add flour, soda, baking powder, buttermilk, vanilla and nuts. Pour in greased and floured pans. Bake at 350° until done.
Sprinkle meat lightly with garlic powder. Put in heavy casserole or Dutch oven. Mix together remaining ingredients, except carrots, and pour over meat. Mix well.
Brown meat in skillet with onion, salt, pepper and chili powder. Heat soup, milk, water and enchilada sauce in pan. Line baking dish with tortillas. Cover with layer of meat, cheese and sauce. Repeat layers in a 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Combine water, potatoes, carrots, onion, celery, salt and hot pepper sauce. Bring to boil; reduce heat and cook, covered, until vegetables are tender. Stir in cream cheese. Add milk. Blend together butter and flour and melt in saucepan. Cook until thickens. Add to soup; cook and stir until mixture thickens.
Stir-fry the first 6 ingredients for about 5 minutes. Add the remaining ingredients. May be served hot or cold.
Brown sausage and drain. Mix everything else and bake in casserole, covered, at 350° for approximately 1 hour or until rice is done.
Mix fruit with 1 tablespoon melted butter, salt, cinnamon and lemon juice. Pour into 1-quart baking dish. Cream 3 tablespoons butter; mix in sugar and flour. Add cereal and crumble together. Sprinkle over fruit. Bake, uncovered, at 375° for about 25 minutes or until crisp. (Best served warm. Use Cool Whip or ice cream topping, optional.)
Cook sausage and chopped onion until brown. Drain off fat and set aside. Combine cornmeal and other dry ingredients. Beat eggs, buttermilk and oil together and pour over dry ingredients. Add sausage, onion, bell pepper, corn and peas. Then add in grated cheese. Make sure muffin tins are sprayed generously with Pam nonstick spray. Pour about 1/3 of muffin tin with mixture. Bake at 350° for approximately 45 minutes, until golden brown.
Wash potatoes and cut into quarters. Place in medium size roasting pan. Slice butter over potatoes. Add spices to your taste. Top with chopped garden onions and chives and baking bits. Bake in oven at 375 degrees for 35 minutes. When finished top with shredded cheese and serve with sour cream.
In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat. Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into 3-quart baking dish. Bake at 400° for 10 minutes or until hot and bubbling.
Mix pudding in large bowl with milk, nutmeg, vanilla, sugar and eggs. Add cream until desired texture is obtained (usually 2/3 can will be used). In large serving bowl layer wafers, one sliced banana; add pudding mix (1/3 mixture), wafers, one sliced banana, 1/3 pudding mixture, wafers, one sliced banana, remaining pudding. Top with whipped cream. Sprinkle with a little nutmeg. Chill 1/2 to 1 hour.
Mix all ingredients; beat well. Bake in 3 pans at 350° for 25 or 30 minutes.
Mix together beef, egg, onion, rice, salt and pepper. Shape into balls. Brown meat balls on all sides in a skillet. Pour off fat.
Mix all ingredients; pour in casserole dish and bake one hour at 350°. Serves 10 to 12.
Mix these ingredients well. Bake in greased and floured tube pan or jellyrole pan. Bake according to cooking directions on cake mix box. Prepare frosting by mixing 1 stick melted oleo, 1 box powdered sugar, 1 cup chopped nuts, 1 (8 oz.) package cream cheese and 2 teasspoons vanilla. Spread on cake.
In large bowl, combine Eagle Brand milk and water. Add pudding and beat well. Chill for 5 minutes. Fold in beaten whipping cream. Spoon in 2 cups pudding mix into a 3-quart glass serving bowl. Top with 1/2 the wafers, then 1/2 the strawberries, then 1/2 the bits. Repeat layering. Garnish with bits on top. Chill.
Cream butter and sugar. Add eggs, then dry ingredients. Sift alternately with the hot water. Pour into a well-greased pan and bake in a moderate oven at 350° for 30 to 40 minutes.
In a large bowl, stir together flour, sugar, soda and salt. In another mixing bowl, combine eggs, bananas, oil, buttermilk and vanilla; add to the flour mixture, stirring just until combined. Fold in nuts. Pour into 9 x 5-inch loaf pan or two smaller pans and bake at 350° for 1 hour.
Mix Ranch dressing and cream of chicken soup together. Spread over 8 chicken breasts (boneless is best) and sprinkle bread crumbs over chicken, enough to cover well. Bake at 350° for 1 hour.
Combine cabbage and carrots in a large bowl. Cover with Marzetti slaw dressing. Mix well. Add coarse black pepper (the kind that sticks to your teeth) and refrigerate. When serving, finish with a hint of dill.
Cream butter, sugar and shortening. Add eggs, one at a time, beating thoroughly after each addition. Add flour and milk alternately having added the baking powder to the last addition of flour. Last add flavoring. Use electric mixer. Pour into a round tube pan which has been greased thoroughly. Flour lightly and place in a cold oven. Bake at 350° for 1 hour and 15 minutes. Do not open door until time is up. Do not turn on oven until cake is in it.
Sift flour one time and measure. Add baking powder, soda, salt and cinnamon; sift again. Combine sugar and oil in separate bowl. Beat thoroughly. Add carrots; blend well. Add eggs, one at a time; beat after each. Add vanilla. Gradually blend in dry ingredients. Add nuts and blend. Grease tube pan. Bake at 350° (preheated oven) for 1 hour and 15 minutes. (Secret is in the blending; blend well.) Frost or use powdered sugar when cool.
Saute onion in 1 tablespoon oil. Add green chilies and sour cream, barely heating. Add hominy, cumin seed and 1/2 grated cheese, heating until cheese melts. Pour into baking dish and top with rest of the grated cheese. Bake 20 minutes at 350°.
First bring water and margarine to a boil. Remove from heat. Add last 7 ingredients. Mix well. Pour into greased and floured jelly roll pan (cookie sheet). Bake at 350° for 20 to 25 minutes.
Spread refried beans in bottom of pan. Layer cream cheese, Cheddar cheese, salsa and Cheddar cheese on top of beans. Bake at 375° for 40 minutes or until cheese melts.
Place lasagna in 12 x 7-inch glass baking dish. Cover with water and set aside. Combine onion, oil and flour. Cook on High 1 minute. Stir to dissolve flour. Stir in vegetables and milk. Cook on High 4 minutes, stirring once. Stir in lemon juice. Combine 1 cup Mozzarella, cottage cheese, Parmesan, egg and pepper. Drain lasagna.
Cream first 3 ingredients together. Cook egg, vinegar and sugar until thickened. Pour warm egg mixture into creamed mixture and mix well. Chill.
Cut apricots into coarse pieces and pour 1 cup boiling water over them. Set aside to cool, stirring once or twice. Mix first 4 ingredients. Beat eggs. Add sugar, beating well again. Stir apricot and water mixture and then fold into flour mixture until blended. Break walnuts into pieces and add to batter. Grease loaf pan and line with waxed paper. Pour in batter and bake at 375° for 1 hour.
In medium skillet, combine ground beef, onion, and garlic; cook over medium-high heat for 8-10 minutes or until beef is thoroughly cooked and onion is tender, stirring frequently. Drain.
Saute onion and celery in butter for 3 to 5 minutes. Stir in sausage, gravy and peas. Season with salt and pepper to taste. Pour into a 9-inch deep-dish pie pan; dot with butter. Combine mashed potatoes and parsley; spoon around edge of pan. Sprinkle with paprika. Bake in a preheated 350° oven for 35 minutes until heated through. Serves 4 to 6.
Combine oil, 1 cup sugar, egg, buttermilk, baking soda, flour and salt; beat well. Pour half of batter into a greased bread pan. Combine cinnamon and 1/2 cup sugar. Sprinkle half of cinnamon-sugar mixture over batter. Pour in rest of batter and sprinkle remaining cinnamon-sugar mixture over top. Bake at 350° for 50 to 60 minutes.
Boil chicken pieces in large pot with 2 gallons water, onions, celery and livers for 45 minutes to 1 hour. Remove chicken, let cool and debone (optional) or leave in pot; skim off grease. Mixing well stir in all soup, returning to a boil. Slowly stir in rice. Cover with a tight fitting lid. Reduce heat. Let simmer for 15 minutes. Turn off heat; let stand for 5 minutes. Salt and pepper to taste. Serve with cornbread. Halve ingredients for 5 people.
Heat oven to 375°. Line 24 muffin cups with paper baking cups. Slice well chilled cookie dough into 24 slices. Place slices in bottom of muffin cups. In a large bowl, combine sugar, flour, margarine, vanilla, cream cheese and eggs; beat 1 minute. Top cookie slices with cream cheese mixture, filling cups 2/3 full. Bake at 375° for 35 to 45 minutes; tops should be light golden brown. Natural indentation will form at center. Cool completely to serve; top with pie filling. Refrigerate leftovers.
Boil first 4 ingredients for 3 minutes. Add 1/2 cup oleo to hot mixture and cool. Add eggs, liquid sweetener, vanilla, soda, flour and nuts, if desired. Chill 2 hours. Drop by teaspoonfuls onto cookie sheet about 2 inches apart. Bake at 350° for 10 to 12 minutes. Yield: about 4 dozen cookies.
Mix sugar, water, vinegar and molasses. Cook until spins thread. Add butter; cook until forms hard ball. Add soda; pour over popcorn, mixing thoroughly. Wet and grease hands; form balls while still hot. When balls are cooled, wrap in wax paper, twisting ends. I fill two large bowls or Dutch ovens with popcorn.
Heat oven to 350°. Saute onions and green pepper in oil until transparent (yellow). Remove cooked vegetables from pan and set aside. Cook ground beef, dipping out fat as it accumulates in pan. Cook until the beef is well done and falls into small pieces. Drain beef on paper towels. Place drained beef in large bowl. Stir in onions, green pepper and remaining ingredients. Pour into 1 1/2-quart baking dish with lid. Cover and bake 1 hour, removing cover for last 15 minutes. Serve hot. Serves 4.
In a pan, melt butter. Stir in flour, salt and pepper. Add chicken broth. Cook until mixture thickens and boils; boil 1 minute. Brown pork chops in oil. Set oven at 350°.
Place biscuits in freezer for 15 minutes. Remove from freezer and cut into quarters. Shake biscuits in sugar and cinnamon mix. Grease and flour Bundt pan. Layer biscuits in pan, putting nuts and raisins between layers. Cook 1 stick margarine and 1 cup brown sugar for 1 minute. Pour over all and bake for 30 minutes in a 350° oven.
Bring first 5 ingredients to a boil in a small saucepan over medium heat, stirring often, 5 minutes or until sugar dissolves. Remove from heat and let stand 30 minutes to cool.
Grind all vegetables; sprinkle with the pickling salt. Let stand overnight; rinse and drain. Combine the sugar, mustard seed, celery seed, turmeric, vinegar and 2 cups water. Pour over vegetables. Bring to a boil and boil gently for 5 minutes. Fill hot jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath for 5 minutes. Makes 9 pints.
In pan, cook carrot, celery and onion with thyme in butter until tender. Stir in soup, water and chicken. Heat and serve over toast. Makes 3 cups.
Mix shortening, sugar and egg thoroughly. Stir in pineapple. Mix together and stir in flour, soda, salt and vanilla. Mix in nuts or more to taste. Drop rounded teaspoonful on baking sheet. Bake at 350° until light brown for 8 to 10 minutes.
Using a sharp knife, remove and discard any excess fat and gristle from chicken breasts. Cut away white tendon from fillet. Place one breast half, smooth side down, between two sheets of waxed paper. Pound cutlet until it is about 1/8-inch thick. Discard waxed paper; repeat process with remaining breast halves. Dust pounded cutlets with flour on clean sheet of waxed paper; shake off any excess. Mix together bread crumbs, Parmesan cheese, oregano and garlic salt in shallow bowl. Dip each cutlet first in egg mixture and then in crumb mixture. Set cutlets aside on wire rack until ready to cook. Heat oil in skillet over moderate high heat until almost smoking. Place 2 cutlets in skillet and fry until crisp and golden brown. Turn over with tongs and fry on other side about 1 to 2 minutes. Drain on paper towels and fry remaining cutlets in same manner. Sprinkle lightly with salt and pepper. Serves 4.
Heat oven to 400°. Mix thoroughly butter, shortening, sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoonfuls into balls. Mix 2 tablespoons sugar and cinnamon in a bowl. Roll balls in mixture; place 2-inches apart on ungreased cookie sheet. Bake 8 minutes or until set. Remove immediately from cookie sheet. For soft cookies, undercook.
Mix first 6 ingredients together. Prepare 24 hours in advance and refrigerate. Place in casserole with cooked potatoes. Bake at 375° for 45 minutes to 1 hour, uncovered.
Saute in butter the onion, celery, garlic, green onion and bell pepper. *Use a large-deep skillet.
Preheat oven to 350°. Grease 9x5 inch loaf pan. In a large bowl, beat first 10 ingredients well. Pour into loaf pan smooth top. Combine last 3 ingredients until crumble. Sprinkle on top of batter. Bake 50 minutes.
Shred cabbage rather fine. Chop celery. Put in a saucepan and sprinkle with salt. Cover pan and place over a low heat; steam until very tender. Beat the egg; add the sugar, vinegar, salt, pepper, onion salt and celery salt and pour over the steamed cabbage. Heat for 5 minutes. Serve at once.
Preheat oven to 325°. Grease and flour a Bundt pan. Combine dry ingredients in bowl. Beat butter in a mixing bowl. Add sugar to butter. Beat 5 minutes. Beat in eggs. Stir in lemon juice and vanilla. Add dry ingredients. Pour into pan. Bake 1 hour. Cool 15 minutes. Remove from pan. Let stand, covered, overnight.
In a large bowl, combine pecans, cracker crumbs, raisins, cherries, and pineapple. In a large saucepan, combine marshmallows, milk, and butter. Cook over low heat, stirring constantly until melted. Pour over pecan mixture and mix well. Shape into 1-inch balls and roll in the coconut, washing your hands frequently. Yields 7 to 8 dozen.
Heat oven to 400°. Bake 1 tablespoon oil in a 13 x 9 x 2-inch pan. Cut eggplant into twelve 1/2-inch slices. Spoon 1 tablespoon of pizza sauce onto 6 eggplant slices. Top each with 1 slice of cheese and then top with other eggplant slices. Beat eggs and milk. Put bread crumbs and parsley in a bowl. Dip each sandwich in egg batter, then coat with bread crumbs, even around edges. Put sandwiches in pan. Drizzle with remaining oil. Cover with foil. Bake 20 minutes. Remove foil. Turn sandwiches and bake 20 minutes more until brown.
Spread crescent rolls on 2 pizza pans. Bake as directed. Let cool. Mix cream cheese, mayonnaise and Ranch style dressing mix a day ahead so flavors can blend (keep refrigerated). Spread on baked crust. Chop vegetables fine. Spread vegetables on cream cheese. Keep in refrigerator.
Break the candy bar into tiny pieces with a knife handle before removing the bar from wrapper. Combine all of the ingredients in the blender; blend for 30 seconds on medium speed. Stop the blender to stir the mixture with a spoon. Repeat until well mixed. Pour into a 16-ounce glass. Makes 2 servings or 1 extra large serving.
Combine first 5 ingredients. Spoon into prepared pie crust. Crimp edges to seal. Slit top crust and brush with beaten egg, if desired. Bake at 375° for 40 minutes. Cool 10 minutes. Makes 6 servings.
Cream Crisco and margarine. Add sugar; beat well. Add eggs, one at a time; beat after each. Add flour, Crush and flavor; mix well.
Layer lettuce, pepper, onion, celery and peas. Spread mayonnaise over this. Then sprinkle sugar. Sprinkle cheese and then crumble bacon. Cover with Saran Wrap for 24 hours. Keeps well for several days.
Cook bacon in 4-quart pot, stirring occasionally until cooked. Remove from pot. Add beef and brown. Add 2 cups of water, salt, thyme, marjoram and pepper. Bring to boil; reduce heat. Cover and simmer until beef is tender, about 1 1/2 hours. Stir in onions, carrots and potatoes. Bring to boil; reduce heat cover and simmer 1/2 hour. Mix 1/2 cup cold water and flour; gradually stir into stew. Stir in browning sauce. Bring to boil, stirring constantly for 1 minute. Sprinkle with parsley and bacon.
Mix well and refrigerate overnight or at least 3 hours. Separate into three balls of dough. On a well floured surface, roll out each ball separately as you would pie crust until 1/4-inch thick. Cut into triangles and roll them, starting at the wide end so they look like crescent rolls. Bake on a cookie sheet at 350° for 30 minutes.
Soak hens in salt water; dry. Brush with melted butter and place, skin side down, in broiler pan. Combine remaining ingredients in saucepan. Bring to boil over medium heat; simmer for 2 minutes, stirring constantly. Remove from heat and brush hens with sauce. Roast for 30 minutes at 350°. Turn, roasting 30 minutes longer, or until brown. Baste often. Makes 8 servings. Each serving contains 298 calories.
Preheat oven to 375°. Mix all ingredients together and blend until smooth. Drop by teaspoonfuls about 3 inches apart onto ungreased cookie sheets. With a fork dipped in flour, flatten each round of dough by pressing a crisscross design on top of each cookie. Bake 8 to 10 minutes, or until light golden brown. Cool on a wire rack. Yields 4 dozen.
Combine flour, salt and pepper; dredge chicken pieces. Heat oil in large skillet; add chicken and brown well on both sides. Turn chicken skin side up and add water. Bring to a boil; cover and simmer 30 minutes. Place chicken on a platter and keep warm. Add soy sauce and vegetables to skillet. Bring to a full boil over medium heat, separating vegetables with a fork; stir until sauce cubes are blended. Reduce heat; cover and simmer 3 minutes. Serve over chicken with rice, if desired. Makes 3 servings.
Mix all together and refrigerate overnight. Serve in a whole rye bread boat. Put bread chunks around the boat for dipping. Have an extra loaf of rye bread to break up to put around boat for dipping in.
Preheat oven to 400°. Prepare pie shell. Roll out dough on lightly floured surface until it is about 3-inches larger than quiche pan. Fit dough into the quiche pan. Trim edges; fold under and flute. Do not prick the pastry shell. Bake 7 minutes. Remove from oven and set aside.
Heat potatoes and drain. Mash up potatoes and add other ingredients. Put in large pan.
Add sugar to juice and bring to a boil, stirring constantly. Add pectin and boil 1 minute.
Combine first 7 ingredients in jar with tight fitting lid. Shake and mix well; refrigerate. Just before serving, lightly toss the remaining ingredients in large bowl. Shake dressing well, then pour over salad. Makes 6 servings.
Crust: Mix and line buttered pan. Pour cream cheese mixture over crumbs and bake 20 minutes at 375°.
Cream shortening and brown sugar; add eggs, then add raisins, nuts and dates (cut up). Add soda dissolved in the hot water and the flour. Drop cookies on cookie sheet. Bake in hot oven at about 400° until brown.