HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put 2 tablespoons butter in milk. Heat. Mix altogether the sugar, eggs, flour, vanilla and baking powder. Add heated milk and butter gradually. This will make a thin batter. Bake about 30 minutes in a 9 x 9-inch pan. When baked and still hot, frost with brown sugar, cream, 2 tablespoons melted butter and coconut mixture. Return cake to the oven and broil until frosting has caramelized. Cool. Enjoy.
Cream first 3 ingredients with mixer. Cream remaining ingredients by hand. Bake in a 9 x 13-inch greased and floured pan for 30 minutes or until done at 350°.
Mix together first six ingredients. Mix together corn flakes and margarine and spread on top of casserole. Bake at 350° for approximately 45 minutes.
Saute onion in butter. Add ground beef and brown. Drain well. Combine meat mixture with remaining ingredients in a crock-pot. Heat until cheeses melt. Serve with corn chips.
Cream butter and sugar. Add eggs; set aside. Combine buttermilk and vanilla. Mix dry ingredients and alternate with milk mixture to creamed ingredients. Drop from a tablespoon onto slightly greased cookie sheet. Flatten slightly and sprinkle with sugar. Bake at 350° for 8 to 13 minutes. Makes 5 dozen.
Cake: Place cake in trifle bowl or other large glass bowl. Pour orange juice over cake cubes; set aside. In blender, puree 1 pint strawberries with 4 tablespoons sugar; pour over cake. Slice remaining strawberries; arrange over cake. Set aside.
Using two forks, roll bread in condensed milk, coating both sides, then roll in coconut. Place on well-greased baking sheet and bake at 375° for 8 to 10 minutes. Remove at once from sheet. Makes 24.
Brown meat and drain. Add celery and onion; saute until onion is transparent. Combine with soups, milk and soy sauce. Place in Pam-sprayed ovenproof dish. Top with chow mein noodles. Bake for 30 minutes (can substitute cream of mushroom soup).
Mix all together, until smooth. Make as you would American pancakes, except British pancakes a large ( about 8 inches across) and thin. Toss and turn. Sprinkle with sugar and lemon. Roll up.
Put everything in bowl and mix. Make balls. Put on cookie sheet. Bake at 350° for 20 minutes. After baked, put toothpicks in balls. They are great for a party.
Sprinkle with powdered sugar a strip (18 x 24-inch) aluminum foil (heavy). Mix sugar, corn syrup and water in large, heavy saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310°. Remove from heat. Stir in flavoring and food coloring and pour on foil.
Measure 1 level cup flour into bowl. Using hands, blend in 1 stick of the margarine. When combined, sprinkle with 2 to 3 tablespoons cold water. Round into ball with hands; divide in half. Pat each half onto baking sheet with non-stick surface, creating 2 oblongs, each about 12 x 4 1/2 x 1/8-inch. The oblongs should be about 1-inch apart.
Snap or cut off tough ends of asparagus spears. If desired, peel stalks. Bring 1-inch of water to a boil in a frying pan. Add asparagus in an even layer. Cook until spears are a bright green and are tender-crisp when pierced, 4 minutes (1 or 2 minutes if peeled). Lift out asparagus; drain briefly. Arrange spears on a serving plate. Cover and chill at least 30 minutes.
Mix cheese, butter, celery salt, paprika and Worcestershire sauce together until smooth. Stir in radishes and onions. Chill several hours to blend flavors. Spread on crackers. Makes 1 1/2 cups.
Blend cheese into soup with mixer. Stir in next 6 ingredients. Pour into 1 1/2-quart casserole. Mix crumbs with butter and sprinkle over top. Bake at 375° for 35 to 40 minutes or until heated through. Serves 4 to 5.
Dissolve jell-o in hot water and let cool. Mix all ingredients and bake for 30 minutes at 350° Bundt pan.
Combine all ingredients, except salt in 10 to 12-quart stainless steel pot. Bring to boil, stir, cover, and simmer over low heat, stirring occasionally, 1 hour and 15 minutes. Add salt to taste. Serves 6 to 8.
Mix Cool Whip and Eagle Brand milk. Have lemonade thawed and pour into milk and Cool Whip. Stir good and pour into graham cracker crust. Chill and serve.
Combine milk, sugar, salt and butter in a small pan; heat over low heat. Cool to lukewarm.
Stir together white flour and yeast. Heat milk, water, oil, sugar and salt until very warm (120° to 130°; use candy thermometer). Add liquid all at once to flour-yeast mixture. Beat at medium speed of mixer until smooth, about 2 minutes. Add enough flour to form soft dough. Mix well (either by hand or use mixer). Let stand 12 to 15 minutes.
Mix, simmer and pour over ribs. Bake at 325° for 1 hour and 15 minutes.
Mix mashed squash, pineapple and brown sugar. Place in casserole. Dot with butter. Bake at 375° for 25 minutes.
Dissolve yeast in warm water. Warm cottage cheese. Dissolve soda in cheese liquid. Add beaten egg, soda, sugar, oleo, salt and yeast mixture. Stir in flour, dill seed and onion flakes. Cover. Let rise 1 hour. Stir down. Pat in a 9-inch casserole. Cover and let rise until double (about 40 minutes). Bake at 350° for 40 to 45 minutes. Brush top with oleo. Sprinkle with coarse salt.
Bake chicken in oven for 30 minutes; cut in cubes when cool. Fry some wontons which have been cut in 3 or 4 pieces in small amount of oil until lightly browned, then cut in small pieces and add to salad just before serving.
Drain artichoke hearts well; chop finely. Stir in remaining ingredients. Bake approximately 15 minutes at 350°, then broil until brown. Serve with Triscuits crackers.
Pour eggs beaten with milk into buttered medium-hot skillet. Sprinkle on meat and cheese. Fold over when cheese is melted and eggs are almost done. Slide onto plate when done.
Heat oven to 350°. In a large skillet, brown meat with onion and green pepper. Drain off fat. Stir in tomatoes, rice, salt, chili powder and pepper. Heat through and pour into a greased 2-quart casserole dish. Cover and bake for 1 hour. Makes 4 to 6 servings. Add sharp Cheddar cheese to taste.
Saute celery and onions until limp but not brown. Combine cooked rice, broccoli, onions and celery. Add chicken soup, mushrooms and Cheez Whiz. Mix well and pour in casserole dish and bake 30 minutes at 350°.
Turn slow cooker to high. Mix envelope of soup mix with 3/4 cup of hot tap water. Pour this strong soup mix in the crock. Trim roast of external fat and cut it into large chunks. Place in crock. Rinse and drain sauerkraut twice. Add to the crock. Mix the brown sugar into the applesauce and pour over the pork and sauerkraut. Cover and cook on high for about 5 hours or until the pork is fall-apart tender. Makes 3 to 4 servings.
Combine all ingredients. Sprinkle top with minced onions. Bake 25 minutes at 350°.
Drain pineapple, reserving juice. In large skillet, heat corn oil over medium heat. Add next 3 ingredients; stir-fry 2 minutes or until tender-crisp. Remove and stir-fry chicken approximately 3 minutes. In bowl, stir together pineapple juice and remaining 5 ingredients. Pour over chicken. Add green pepper mixture and pineapple. Stirring constantly, bring to a boil over medium heat. Cook for 1 minute. Serve over rice. Serves 4 to 6.
Combine 2 1/2 cups flour and 1/2 cup wheat flour, yeast, sugar, salt and soda. Heat liquids until very warm, 120° to 130°. Add dry ingredients. Beat well. Stir in remaining flour to make a stiff batter. Shape to fit into 2 greased 9 x 5 x 3-inch loaf pans that have been sprinkled with cornmeal or wheat germ. Cover. Let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pan immediately and cool. Yields 2 loaves.
In saucepan heat beans, soup, chili powder, and garlic salt; set aside. Saute meat, onions, and salt; set aside. Place 1/2 of tortillas in bottom of greased casserole dish; layer meat mixture, bean mixture, and sliced cheese. Place remaining tortillas on top. Top with tomatoes and monterey jack cheese. Cover with foil and bake at 350 degrees for 35 minutes. Let stand 20 minutes before serving.
Brown garlic, sesame seed and onion in oil. Let cool. Add salt and pepper, sugar and sauces. Soak chicken overnight. When you put chicken in sauce, put in one piece at a time. When all pieces have been coated, pour remaining sauce over chicken. Great for grilling! You can double recipe for larger amount of marinade.
Mix 1/4 cup soup with beef, rice, onion and salt. Shape firmly into 16 meatballs. Brown meatballs and garlic in shortening; pour off fat. Blend in remaining soup, water and mustard. Cover. Simmer for 20 minutes or until done. Stir now and then.
Blend margarine and flour. Press crust into 9 x 13 pan. Bake at 350° for 15 minutes or until golden brown. Blend cream cheese and confectioners sugar. Add 1 cup Cool Whip. Spread over cooled crust. Sprinkle with nuts. Blend pudding with 3 cups milk. Spread over previous layer. Refrigerate for 1/2 hour. Top with remaining Cool Whip and nuts.
Put chick peas, garlic and salt in food processor with 1/2 cup water and tahini. Add lemon juice and rest of water slowly until it is the consistency of a smooth paste, suitable for dipping. Good with pita bread triangles.
In a medium saucepan, crumble pie crust into boiling water; cook and stir vigorously until pastry forms a ball and leaves side of pan. Remove from heat; cool for 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.
Mix all ingredients well and bake in a greased and floured sheet cake pan for 30 to 40 minutes in a 350° oven.
Mix sugar, milk and dates in boiler. Cook, stirring constantly until it forms a firm ball in cold water. Take off heat and beat until it begins to thicken. Add nuts, butter and vanilla. Wring a cotton dish towel out in cold water and spread on table. When candy is as thick as can be stirred, pour lengthwise in middle of dish towel, roll it over and let stand in refrigerator until candy is cold. Unwrap and slice.
Layer potatoes, ground beef and onion in a 9 x 13-inch pan. Pour kidney beans on mixture. Spread the undiluted tomato soup over beans and sprinkle with chili powder to taste. Cover with foil. Bake 1 1/2 hours at 350°.
Beat pudding, sugar and milk until smooth. Fold in Cool Whip. Lightly butter a 9 x 13-inch pan. Place layer of crackers. Spread 1/2 of the pudding mixture. Place another layer of crackers. Spread with rest of pudding mixture. Place another layer of crackers. Cover with chocolate frosting; cover with chopped nuts. Keep in refrigerator.
Combine first 9 ingredients. Put in casserole dish sprayed with vegetable spray. Mix last 3 ingredients. Spread over top and cook at 325° in oven for 30 to 40 minutes.
Melt butter in a 13 x 9-inch pan. Mix other ingredients and pour over butter; spread out. Cook at 400° for 30 minutes.
Cream butter and sugar; add eggs. Add vanilla, mix well. Add flour alternately with chocolate. Stir in nuts. Bake at 350° for 35 to 40 minutes in a 15 x 10 x 1-inch pan.
Preheat oven to 325°. Split each pita bread into 2 round pieces (whole wheat pita bread has more fiber). Cut each half into 6 triangles with kitchen scissors. Arrange in a single layer on cookie sheet. Sprinkle lightly with garlic powder, if desired. Bake for 8 minutes until chips are lightly browned and very crisp. Store in an airtight container.
Place raisins and water in saucepan. Cook for 20 minutes. Measure 2 cups of the juice of the raisins and water; add tapioca and sugar. Cook for 8 minutes until it begins to thicken. Gradually add egg yolks to the mixture. Continue cooking until thick. Stir in butter and lemon juice. Pour into baked pie shell.
Make pudding by following package directions. Fold Cool Whip into pudding. Dip Bulacha Maria in coffee one by one and layer on the bottom of serving dish. Pour pudding and garnish. Preparation time: 20 minutes.
Place sugar, vegetable oil, eggs, pumpkin and water in bowl and mix. Sift flour, baking powder, soda, salt and spices. Stir into first mixture. Add raisins and walnuts. Let stand 1 hour at room temperature. Place in greased muffin pans. Bake in preheated 400° oven approximately 15 minutes. Makes 2 dozen.
Preheat oven to 350°. Cook squash and onion together until tender and drain. In large bowl, combine stuffing, cheese (cut up), eggs and mushroom soup. Put squash in bowl. Mix. Put mixture in casserole dish. Cover with crumbs and Parmesan cheese. Bake 30 minutes.
Grind cranberries in food chopper. Pour sugar over berries and let set 2 hours. Mix jello and hot water and set aside. After 2 hours, mix celery, nuts, apples and cranberries and add to jello mixture. Place in refrigerator and chill.
Brown stew meat. Add diced potatoes and mushroom soup. Cook on low temperature all day. Last hour add mushrooms and sour cream. Last 15 minutes, add sharp shredded cheese.
Blend ingredients smooth. (For best results, refrigerate overnight.) Bake in hot waffle iron, sprayed or oiled, for 8 to 12 minutes. Makes 4 (6-inch) waffles. Freezes well.
Cook cake in 2 layers. Mix all other ingredients together and spread. You can use 2 layers or pound cake.
Preheat oven to 350°. Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
Cream sugar, butter and shortening. Mix well. Add eggs, one at a time, beating well after each. Sift together dry ingredients. Add dry mixture and milk alternately to sugar mixture, beginning and ending with flour. Fold in flavorings. Bake in tube pan 1 hour and 15 minutes or until done at 350°.
Mix all ingredients (reserve some of the almonds) and spread in a 9-inch pie pan or quiche dish. Sprinkle reserved almonds on top. Bake at 350° for 15 to 20 minutes, until brown and bubbly. Serve with crackers.
Dice the bacon and onion. Saute in small skillet until bacon is thoroughly cooked. Put beans, mustard, catsup and brown sugar in 2-quart casserole and mix well. Drain bacon-onion mixture and add to casserole. Mix again and bake 50 minutes at 375°.
Mix spices and sugar and pour over apples. Let stand 1 hour. Add eggs, oil and vanilla and blend. Add flour, salt and soda (sifted together), stirring until just blended. Add raisins and nuts and mix. Pour into greased, wax paper-lined 9 x 9 x 2-inch pan or 2 loaf pans. Bake at 350° for 1 hour or until done. Freezes well.
Cook sugar and corn syrup until dissolved, blend in peanut butter. Stir in cereal. Pack evenly in an 11 x 7 x 2-inch cake pan. Melt margarine and brown sugar, add milk and vanilla. Add confectioners sugar. Beat until smooth and spread on top of peanut butter mixture. Cool.
Microwave unsweetened and sweet chocolate with butter 2 minutes until bubbly. Add powdered sugar, vanilla and evaporated milk; microwave 8 more minutes on Medium-high.
Mix water, soy sauce, honey, sugar, cornstarch, garlic powder and ginger. Cook frankfurters or sausage in oil, just until edges begin to curl. Stir in soy sauce mixture. Cook, stirring constantly, until mixture thickens and frankfurters or sausages are evenly coated. Stir in green onion. Serve with fancy wooden picks. Makes about 2 cups.
Melt butter and cocoa together in a large saucepan. Turn off heat; add sugar and eggs. Mix together; add cornstarch and mix. Add vanilla and milk. Stir together. Cook over medium heat, stirring with a spatula because it sticks and burns easily once it starts thickening. Stir constantly. When thickened, pour in pie shell. Add nuts before pouring, if desired. Garnish with Cool Whip before serving. Very rich.
Beat the eggs. Add and beat well the oil, grated zucchini, vanilla and sugar. Add and mix well the remaining ingredients. Pour into greased and floured loaf pans (makes 2 loaves). Bake in a 325° oven for 1 hour and 20 minutes (test for doneness).
Put jelly rolls in bowl (medium to large size). They may be cut up, if you wish. Drain fruit cocktail and put on top of jelly rolls. Pour sherry in and set aside.
In a large pan, saute onions in butter over medium heat. Add vinegar, Worcestershire sauce, prepared mustard, brown sugar, catsup and water. Bring to a slow boil. Add diced beef. Simmer until liquid is thickened to desired consistency. Stir occasionally to keep it from sticking.
Boil potatoes in skins. Peel and slice into 1/4 to 1/2-inch slices. Place in casserole. Measure enough milk to cover potatoes. Put salt, pepper and garlic salt into the milk. Stir in enough cracker crumbs to thicken mixture. Pour in margarine, stir in cheese. Pour this mixture over potatoes, top with cracker crumbs. Place in 350° oven for 10 minutes. Makes 8 servings.
Puree peaches in their juice along with honey and lemon juice. Freeze. Remove sorbet just before it gets too solid and puree again. Put back into freezer until ready to serve.
Wash chicken and place in a large pot with enough water to cover well. Add salt, pepper, carrot and celery. Bring to a boil; lower heat and cook at a gentle boil for about 45 minutes to an hour. Be sure to add more water if it gets low.
Layer with half of cooked broccoli, macaroni and cheese, grated cheese, lemon juice and mayonnaise. Repeat. Cook 30 minutes at 350°, then add toasted bread crumbs and cook 15 minutes more.
Clean, cut up and boil fish with salt and pepper until tender. Drain in colander; save broth. Make roux with oil and flour. Add onions, celery and bell peppers and cook until onions are translucent. Add tomato paste and a pinch of soda. Cook slowly until fat separates. Add whole tomatoes and tomato sauce. Add enough of the fish broth to get the right fish taste. Cook about 3 to 4 hours slowly. Season to taste.
Mix well tomato soup and cream cheese. Add remaining ingredients and season to taste. Pour into mold and chill thoroughly. Serves 8 guests.
Combine eggs, sugar and lemon juice in top of double boiler. Cook over hot water until thickened. Remove from heat and cool. Fold in whipping cream. Then add well-drained fruit and remaining ingredients. Chill 6 hours or overnight. Very light and delicious.
Brown hamburger and onion together; drain off fat. Add soups and mix well. Fold in 2/3 of noodles. Place in a large casserole, 9 x 13-inch pan. Top with remaining noodles. Bake at 350° for 45 minutes. Yield: 10 servings. Carbohydrate 25 g, protein 23 g, fat 23 g, calories 399. One serving = 3 medium fat exchange, 1 1/2 bread starch exchange, 2 fat exchange.
Combine dry ingredients in one bowl, then add remaining ingredients. Use paper cupcake holders or just cupcake pans. Bake at 350° for 30 to 35 minutes. Use toothpick for doneness. Makes 30 to 36 per batch.
Brown meat, add onions and garlic. Simmer 15 minutes. Add next 9 ingredients; simmer 2 hours. Use thin layer of sauce first so noodles will not stick to pan. Layer cooked noodles, 1 layer Parmesan cheese, 1 layer cottage or Ricotta cheese, 1 layer Mozzarella cheese and 1 layer sauce.
Mix all ingredients together. Grease cookie sheet and cover with wax paper. Spread mix on wax paper. Bake at 375° for 15 minutes. While in oven, take a paper towel (2 pieces) and sprinkle it with powdered sugar. Take cake out of oven and lay on towel. Take wax paper off and roll up, using the length of the towel. Let cool.
Heat over medium heat or in casserole in oven. Serve plain or over hot biscuits, toast or noodles.
Boil together one minute the milk, butter, cocoa, sugar and salt. Next add peanut butter and vanilla. Then remove from heat and stir in oats. Drop by teaspoon on wax paper.
Beat ingredients. Use as soft cream center for bonbon mold. Can add flavors, if desired. Can be frozen.
Mix ingredients and pour into a baked 9-inch pie shell. Chill and serve.
Cook spinach according to package directions; drain well. Squeeze to remove moisture. Combine rest of ingredients with spinach. Shape into balls. Can be baked now or frozen. Bake at 350° for 15 to 20 minutes. Makes 6 dozen.
Blend peanut butter, margarine and sugar. Add 1/2 cup flour, soda and baking powder. In saucepan, bring to boil the milk, vanilla and salt. Add to first mixture. Mix in 2 1/4 cups flour until well blended. Shape into balls and flatten with a fork. Bake at 350° for 10 minutes.
Mix. Make into 2 rolls and chill for an hour. Slice and bake.
Sift together the dry ingredients in a large bowl. Make a well in the dry mixture. Add the rest of the ingredients into the well. Stir, do not beat. Bake in a greased and floured tube pan or Bundt cake pan at 350° for 1 hour and 10 minutes. Frost with Cream Cheese Frosting (the same kind you would use on a Carrot Cake).
Mix dry ingredients first, then add other ingredients. Mix or shake well. Store in refrigerator. Makes approximately 1 1/2 quarts. Delicious!
Put all ingredients in a casserole dish. Cover with foil and cook in 350° oven for 1 hour or cover with wax paper and cook on High for 20 minutes.
Slowly mix sugar into beaten eggs. Mix all other ingredients together. Pour in greased 9 x 13-inch pan and bake for 1 hour at 325° in metal pan or at 300° in glass.
Preheat oven to 350°. Combine rice and onions. Blend cottage cheese, garlic (chopped), sour cream, milk, Tabasco sauce and salt. Stir into rice mixture and turn into 1 1/2-quart casserole. Sprinkle with cheese and bake 25 minutes. Makes 8 to 10 servings.
Mix all ingredients together except crackers and cheese. Pour mixture into baking dish. Top with crushed crackers and cheese. Bake at 350° until firm and lightly browned, 20 to 30 minutes.
Combine all ingredients in a large saucepan and simmer on stove until vegetables are tender.
Bring Coke, cocoa and margarine to a boil. Mix remaining ingredients thoroughly. Pour into boiled mixture and blend until smooth. Use a 9 x 13-inch pan. Bake at 350°.
Blend all together. Put into casserole dish. Sprinkle with bread crumbs. Bake at 350° until bubbly.
Saute onion in margarine. Add broccoli until tender. Add rest of ingredients and stir. Bake in buttered dish at 350° for 1 hour.
Put all ingredients into bowl, except 1 cup water. Mix well, then stir in the rest of the water. Bake in ungreased 9 x 13-inch pan for 45 to 60 minutes. Very moist cake!
Bring to a boil sugar and milk for 5 minutes. Remove from heat; add marshmallows. Stir and let melt. Add vanilla. Bake 2 layers of devil's food cake. Split each to make 4 layers. Spread filling between and on top. Refrigerate. Better the 2nd or 3rd day.
Cream butter and sugar; add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15 x 10 x 1-inch baking pan. Bake at 350° for 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool.
Melt oleo in baking dish. Mix remaining ingredients and pour in pan on top of melted oleo. Pour the can of fruit over top; don't stir. Bake at 350° for 1 hour.
First Layer: Dissolve blackberry Jell-O in 1 cup boiling water in another bowl. Add blueberry pie filling; mix well. Pour slowly into a clear glass bowl. Wipe splatters off glass. Chill until set.
Slice potatoes lengthwise, season with Seasoning salt, pepper and garlic powder. Heat a pot with vegetable oil, fry potatoes until soft in the middle. Preheat oven to 350 degrees, spread cheeses and bacon bits on each slice of potato. Cook until cheeses are melted.
Saute onions, peppers and meat. Add taco sauce and soup. Cook 15 minutes. Layer in pan, Doritos then meat. Put the cheese on top. Bake at 350° for 10 minutes.
Mix dry ingredients. Cut in lard with pastry blender. Put egg and vinegar in a 1 cup measure and stir up with fork. Add cold water to egg and vinegar until it equals 1 cup. Pour liquid in the bowl with flour mixture. Stir with fork until well blended.
Mix milk and sour cream, then add Tang. Pour in pie crust. Top with Cool Whip and pecans. Chill overnight.
In a large pot or pitcher, dissolve the sugar in the hot water. Add the cranberry, lemon and orange juices and stir. Chill. Just before serving, add the sparkling water or ginger ale and pour over ice in the punch bowl. Serves 3 quarts.
Cook potatoes for 30 minutes, peel, cut up and place in salad bowl. Add celery and onion. Mix together mayo, sugar, vinegar, relish and salt; gently toss potatoes to coat. Slice eggs over top. Sprinkle with paprika.
Mix ingredients in order given in large bowl with top. Place in refrigerator until ready to bake. Roll out on floured board and cut as large or small biscuits or put in muffin tin (well-greased). Bake at 425° until browned. Yields 50 biscuits. Preparation Time: Until browned.