HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray Pam into a 9-inch size pan or dish. Combine flour, 1/4 cup sugar, cooled margarine, buttermilk and vanilla. Mix well. Spoon batter over fruit. Mix 1 cup sugar and warm water. Stir well to dissolve sugar. Pour water mixture over batter very slowly. Bake at 325° for 1 hour. You may sprinkle a little sugar over top before baking, if desired.
In saucepan, combine milk, sugar, salt and shortening; heat until shortening is melted. Don't let mixture boil. Cool mixture to lukewarm. Add yeast and stir until dissolved. Stir in flour, 2 cups at a time. Beat after each addition until smooth. Put in a greased bowl. Cover with a damp cloth and let rise until double, about 30 minutes. Dust hands with flour. Pinch off pieces of dough, about the size of a golfball. Stretch each piece into a thin 6 to 8-inch circle. Fry one at a time in oil (350°) until dough rises to the surface. Turn and fry other side until light brown. Drain on paper towels and sprinkle with sugar mixture.
Bring first three ingredients to a boil in a small saucepan over medium heat; cook, stirring often for 5 minutes or until sugar dissolves. Remove dressing from heat and cool for 30 minutes. Stir together chopped bell pepper and next 8 ingredients in a large bowl. Gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon. Keeps well in an airtight container in refrigerator for several days.
Oil or butter bread pans. Thaw bread; do not let rise. Roll out 1/2 to 3/4-inch thick. Spread pepperoni over bread dough. Spread cheese over pepperoni; fold over bottom first, then top, then fold ends. Let rise 3 to 4 hours. Bake at 350° for 30 minutes. Let cool. Makes 2 loaves.
Lightly brown onion and celery in margarine; set aside. Mix soups and broth. Layer ingredients, starting with layer of noodles, then chicken, onion, celery, soup and nuts, ending with pimentos on top. Heat in 350° oven until bubbly, about 1/2 hour. Makes a long casserole dish full.
Put strawberries in blender container; cover and blend on low speed until fruit is pureed. Dissolve Jell-O in boiling water. Stir in lemonade concentrate until melted. Add the cold water, cranberry juice and strawberry puree. Pour over ice in large punch bowl. Slowly pour in chilled ginger ale. Makes about 30 servings.
Preheat oven to 450°. Heat oil in large iron skillet; set aside. Mix in a large bowl: cornmeal, flour, eggs, creamed corn, grated cheese, hot peppers, onion and buttermilk to make the loose batter. Add hot oil. Sprinkle skillet with cornmeal. Pour batter into skillet. Bake until brown on top. Cool. Loosen edge with knife.
Mix all ingredients together. Pour into 9 x 13-inch pan. Bake at 350° for 40 minutes. Top with Hawaiian Cake Icing.
Bring milk to a boil. Add sugar, dissolved cornstarch and egg. Cook 1 minute, stirring until thickened. Add vanilla. Cool. Ladle over rice pudding. Serves 8.
Microwave Directions: In a 2-quart casserole, combine all ingredients, except salmon and green onions. Microwave, uncovered, at High (full power) for 13 minutes, or until noodles are tender. Stir in salmon and green onions. Cover; let stand 2 minutes. Makes about 2 servings.
Blend all ingredients together with mixer for 1 to 2 minutes. Pour batter into graham cracker pie crust. Refrigerate for 1 to 2 hours.
Boil potatoes 10 minutes; drain. Layer potatoes, ham and drained mushrooms in shallow 2-quart casserole. In medium saucepan, melt 1/4 cup butter. Stir in flour, blending thoroughly. Slowly add milk, stirring until thickened. Fold in cheese and sour cream and pour over casserole. Combine crumbs and 1 tablespoon melted butter; sprinkle over casserole. Bake in a 350° oven for 30 to 40 minutes until hot and bubbly.
Flatten dough into a rectangle shape to fit into loaf pan. Scramble eggs and set aside. Cook sausage and set aside. Put layer of eggs and layer of sausage on top of flattened dough. Sprinkle cheese over eggs and sausage. Fold ends over mixture and then fold sides into center. Coat loaf pan with cooking spray and put loaf into pan folded sides down. Bake according to directions on bread package.
Grease 9 x 13-inch pan. Preheat oven to 350°. Mix all dry ingredients and sift well. Beat eggs and oil together. Add to dry ingredients and mix well. Add carrots last and mix. Bake at 350° for 30 minutes. Let it cool before icing.
Mix butter, brown sugar, salt and corn syrup. Bring to boil, stirring constantly. Boil without stirring for 2 minutes. Remove from heat and add baking soda and vanilla. Pour over popped popcorn.
Put beans in heavy pot. Cover with cold water by at least 3-inches and soak overnight. Put chicken in large saucepan. Cover with water and cook until just tender, about 15 minutes. Drain, cool, remove skin and cut into 1/2-inch cubes. Drain beans. Heat oil in same pot to medium-high.
Cook asparagus and drain. Dice tomatoes and chop green onions fine; add salt, green chilies, lemon juice and grated cheese. Add all to asparagus and mash together with your hands.
Mix all ingredients together and press into a 9-inch pie pan. Bake in a 350° oven for 20 to 25 minutes. Cool.
Blend ingredients until fluffy and of good spreading consistency. Add additional berries if icing appears too thick.
Beat eggs. Add sugar, cream and melted butter, beating well. Add vanilla. Pour into unbaked pie shells. Cover tops with pecan chips. Bake at 325° for 15 minutes. Reduce heat to 300° for 45 minutes. Makes 2 pies.
Put rhubarb, sugar and pineapple in bowl and let set overnight in refrigerator. Next day boil for 20 minutes, then add jello (any kind) and pour in jars and freeze.
In 12-inch saute pan, combine olive oil and garlic and begin cooking so as to sweat the garlic (approximately 1 minute). Add chicken, broccoli, chicken stock, salt, pepper and basil and bring to a boil (approximately 3 to 4 minutes). Add butter and swirl into liquid mix to blend. Poach pasta and add to mix.
Combine all ingredients in the order given. Mix well. Spread butter in the pan. Spread flour in the pan. Bake at 350° for 30 to 38 minutes.
Heat any kind of fruit juice over low heat. Add marshmallows, stirring constantly until mixture is smooth. Remove from heat and cool. Crush graham crackers and add to marshmallow mixture. Add candied fruit, pecans and walnuts. Mix well. Line two loaf pans with wax paper. Pour cake mix in pans and press down firmly.
Fry chicken livers with onion in butter until onions are tender and livers are cooked. Chop liver and onions very finely and add mayonnaise. Chill and serve with crackers.
Skin and bone chicken. Wrap each piece with a slice of bacon. Cover bottom of baking dish with chipped beef. Lay chicken on top. Combine sour cream and soup. Pour over chicken. Refrigerate overnight. Cover and bake at 275° for 3 hours.
Mix all the confectioners sugar, butter, cream cheese and vanilla together. This is a basic cream candy. Add the peanut butter to make peanut creams or add the coconut to make coconut creams. Shape into bite size pieces or shape into eggs; dip into chocolate. Makes about 4 to 4 1/2 pounds.
Carefully measure the Italian salad dressing, lemon juice, instant bouillon granules and pepper. Place them in a small bowl and stir gently to mix. Arrange the chicken parts in a single layer in a large baking pan. Spoon sauce mixture over each piece of chicken. Set the oven temperature at 350°. Bake for 1 hour. You can cook baked potatoes at the same time.
Cream butter and shortening; add sugar and beat until fluffy. Add eggs, one at a time and mix well. Sift flour and baking powder together and add alternately with milk. Add flavorings last. Pour into greased and floured 10-inch tube pan and bake 1 1/2 hours at 325°.
In a bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-quart baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers. Bake, uncovered, at 350° for 25 to 30 minutes or until bubbly. Yields 4 to 6 servings.
Combine tea, rum, lemon juice and sugar in a tall glass. Fill with ice. Garnish with lemon. Makes 1 drink.
Melt butter, chocolate and milk on low heat. Add to sugar and salt and beat until smooth. Add vanilla and blend.
Combine first 6 ingredients in medium bowl. Combine eggs, milk and vanilla; stir into sugar mixture. Pour into pie shell. Bake at 350° for 45 minutes until set. Cool on wire rack.
Melt chips in double boiler until smooth. Stir in bourbon and Karo. Let cool. Combine crumbs, 10x sugar and nuts and add to melted chips. Let sit 1/2 hour. Shape into balls. Roll in regular sugar. Store airtight in cool place or in refrigerator.
Mix together. Add remaining Cool Whip and sprinkle with coconut. Chill.
Combine sugar, cocoa, salt and milk in saucepan. Cook at medium heat until mixture forms soft ball when dropped in cold water. Remove from heat; add butter or margarine and flavoring. Stir and frost.
In a saucepan, melt butter. Add sugar and milk; heat until sugar is dissolved. Cool slightly, then beat in powdered sugar and vanilla. Mix until smooth and creamy.
Place meat, spices and water in roast pan; bake in a 325° oven for 3 to 4 hours, cutting string and basting the last 1/2 hour. Serve on Italian or French bread or hard rolls.
Crumble vanilla wafers (fine); chop cherries, pineapple and nuts. Mix with vanilla wafers. Add condensed milk. Mix until moist. Press in pan and put in icebox.
Sift together, flour, baking powder, salt, cinnamon and nutmeg. In a separate bowl, beat egg yolks, then combine with milk, shortening and pumpkin. Add to flour mixture. Beat egg whites until stiff; fold into batter. Pour onto hot waffle iron. Sprinkle with 3 tablespoons pecans, then cook. Makes 4 servings.
Cut wings into 3 sections at joints (I don't use the flipper end). Costco sells 6 pound bag frozen party wings, already disjointed. Soak chicken overnight in mixture of ingredients. Arrange pieces side by side in large flat baking sheet. Bake 3 hours at 300°.
Mix together in a big bowl; make into small balls. Place on a greased cookie sheet. Bake for 12 minutes at 350°. Makes 48.
Dissolve and boil the first 2 ingredients and then let cool. Mix in the next 4 ingredients. Freeze this mixture. Let the mixture thaw a couple of hours before serving to allow it to get slushy, then add last 3 ingredients. This makes 1 large punch bowl.
Combine all ingredients, except orange and lemon slices. Bring to a boil. Pour into a bowl and float lemon and orange slices. Makes about 4 quarts (16 cups or 20 punch cup servings).
Mix together dry ingredients and set aside. In large mixing bowl, blend oil, honey, eggs and extracts. Gradually add dry ingredients. Mix well and refrigerate for an hour before spooning by the teaspoonfuls onto an oiled cookie sheet. Bake at 350° for 10 minutes or until brown around edges.
Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Strain and discard the spices. Serve hot. Yields 2 1/2 quarts.
Fry rice with 1/2 cup butter for 1 minute. Add 1 2/3 cups salted, boiling water to this. When the whole thing starts to simmer vigorously, reduce heat to minimum; cover and cook until done (15 to 20 minutes).
Peel and cube potatoes and onions; cook, covered, in 2 cups water in large Dutch oven until almost done. Add remainder of water and remaining ingredients; simmer until potatoes are tender. Garnish with parsley flakes.
Mix all together well, using spoon, in large bowl. Pour batter into greased 9 x 13 pan. Bake at 350° for 35 to 40 minutes.
Pour dry gelatin mix over fruit. Stir to melt. Add cottage cheese and Cool Whip. Fold into other mixture. Refrigerate. Keeps several days.
Mix pastry ingredients. Roll into long strips about 4 inches wide. Spread filling on top. Roll it like a jelly roll. Bake at 350° until lightly brown or cooked. Cool and slice.
Mix the orange zest, juice, onion and bouillon together and coat chicken. Put in baking dish in single layer. Cover with foil and bake 45 minutes at 350°. Pour juice and add water to make 3/4 cup liquid. Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Add to the liquid. Cook until thickened. Pour over chicken. Put orange slice and grapes on chicken . Broil until fruit is heated through.
Put butter in the bread. Then put cheese in the bread. Put it in a pan and cook. Then eat it!
Mix all fruits, nuts and raisins in large bowl. Add 1/4 cup dry ingredients from Bowl 2.
Cream the shortening and brown and white sugar until light and fluffy. Add vanilla and egg. Add 1/2 cup orange juice, reserving remaining for frosting. Stir until well blended. Sift flour, soda, baking powder and salt together. Add to orange mixture, stirring until smooth. Add coconut and nuts. Drop by teaspoon onto ungreased baking sheets. Bake at 350° for 9 to 11 minutes. Remove to cooling rack. Blend confectioners sugar with butter and reserved orange concentrate. Frost the hot cookies.
This makes about eight 2-cup packages of beans. Any dried peas or beans may be added to the mix.
Heat soup, milk and Velveeta cheese until melted. Add chilies, and green onion dip. Mix. Set aside. Brown meat and drain fat. Add salt and garlic; set off heat and combine Longhorn cheese and onions.
Put milk in freezer to cool. Make up Jell-O with water, sugar, salt and juice and grated rind of lemons. Put in refrigerator to set. When nearly set, whip the milk stiff and add Jell-O.
Skin and cut up chicken; coat with self-rising flour. Pour small amount of Puritan oil into skillet and cook until brown. Drain all oil and place chicken back into skillet. Combine lemon concentrate, brown sugar, catsup, vinegar and water and pour over chicken. Bring to a boil. Lower heat and simmer for 30 minutes covered. Serve over rice. Serves 4.
Seed and half the grapes (may substitute fruit cocktail). Cut marshmallows and pineapple in small pieces. Mix with cream. Cook the yolk of 3 eggs with juice of 1 lemon until thick. Cool and stir in fruit mixture, blending well. Place in refrigerator until serving time. This can be made the day before serving.
Cook over low heat 4 to 5 hours. One and one-half pounds of hamburger can be used in recipe. Brown meat and drain before adding to mixture. Sauce can be frozen.
Beat cream cheese until fluffy. Blend in milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set.
Drain pineapple; reserve 2 teaspoons juice for topping. Combine pineapple, eggs, milk and oleo. Mix well. Mix pancake mix, brown sugar, cinnamon and baking soda. Add to pineapple mix and stir until moistened. Fill paper lined cups 1/2 full. Bake at 375° for 15 to 20 minutes. Cool. Remove from pan.
Sift dry ingredients. Add melted butter, eggs and vanilla. Beat until smooth. Fold in nuts. Pour into greased and floured 9 x 13-inch pan and bake for 20 minutes at 350°.
Mix together sugar and syrup. Cook until it starts to boil. Stir together soda, vanilla and water; set aside. Cook sugar and syrup to 300° by candy thermometer. While this is boiling, grease 2 jelly roll pans. Put in oven to warm lightly. Also put the peanuts in oven to warm. When candy has reached 300°, remove from stove. Add vanilla, soda and water. Stir very fast. Stir in nuts. Take pans from oven and put on racks. Spread candy on 2 pans. When cold, break into eatable pieces.
Mix everything except potatoes, then pour over potatoes that have been thawed and put in a greased 11 x 13-inch pan. Put 2 cups crushed corn flakes over the top. Bake for 1 hour at 350°.
Cream together butter and mashed banana. Blend in egg. Add dry ingredients alternately with 1/4 cup milk. Begin and end with dry ingredients. Stir in 1/4 cup chopped nuts. Spread in well-greased and lightly floured 13 x 9-inch pan. Bake at 350° for 20 minutes. Frost while warm with Lemon Icing.
Melt chips in double boiler and add peanuts; stir and spoon onto waxed paper. Set in refrigerator until firm.
Mix all ingredients with hands in a big bowl. Pat into cookie pan 1/4-inch thick and brush with water. Sprinkle with chopped nuts and press into dough. Bake for 20 minutes until nuts are brown. Cut while warm and cool 10 minutes. Then remove with spatula.
Place onion and butter in medium bowl. Microwave at High 1 to 1 1/2 minutes, or until onion is tender. Stir in remaining ingredients. Pour into greased baking ring. Microwave at High for 13 to 18 1/2 minutes, or until set (rotating 1/4 turn every 3 minutes). Let stand 8 minutes. Loosen edges and invert onto serving dish. Serves 6 to 8.
Place bread cubes in greased 9 x 13-inch pan. Sprinkle cheese over top of bread. Add sausage. Blend the milk, eggs and mustard and pour over bread and sausage. Refrigerate overnight. Blend 1/2 cup milk and soup and pour over top. Bake at 300° for 1 1/2 hours.
Prepare brownie mix as directed; cool and cut into 1/2-inch squares. Layer: 1/2 brownies, strawberries, bananas, chopped candy bars and Cool Whip; repeat. Refrigerate at least one hour. Garnish with additional candy if desired.
Mix first 5 ingredients in saucepan and bring to boil. Stirring, cook 1 minute after it starts to boil. Cool to lukewarm and then add vanilla. Should be enough to ice one cake.
Bring sugar, cocoa, butter and milk to a boil. Boil one minute. Add instant oatmeal and peanut butter; mix well. Spoon onto wax paper. Let cool, then eat.
First Layer: Mix pretzels, butter and sugar. Press in a 9 x 13-inch pan. Bake at 400° for 8 to 10 minutes. Cool.
Beat eggs until light. Add next 4 ingredients and mix well. Add dry ingredients and mix well. Pour into greased and floured loaf pan(s). Bake at 350° for 1 hour. Makes 2 loaves.
Cook, debone and cut chicken into 1-inch pieces. Cook chicken with celery, onion and bay leaf. Cut noodles into 1-inch pieces and cook in chicken broth and water until done. Add cream of	chicken soup,	chopped green peppers, chopped pimento and cut up chicken to the drained noodles. Mix well and divide into 3 greased pans. Top each with crushed potato chips. Bake at 350° for 1 1/2 hours.
Peel and cube potatoes in bite-size pieces.	Combine all other ingredients	in soup pot with exception of chopped chives. Simmer slowly for 1 hour or until potatoes are done and can be mashed lightly with spoon or potato masher to thicken soup. Serve in individual bowls. Just before serving, sprinkle with chopped chives.
Melt shortening in electric skillet. Sprinkle meat tenderizer on both sides of roast and pierce with fork. Rub both sides with flour. Brown in skillet set at 325° on both sides. When browned, reduce temperature to high range of simmer. Cover with vented lid. About 1 hour into cooking, turn roast and add onion and garlic to top of roast. Let simmer an additional 1 or 1 1/2 hours or until done. Remove roast to platter, with onion on top. Remove all liquid from skillet, except about 4 tablespoons. Reserve. Add 3 tablespoons flour and rise temperature to 350°. Brown flour; add reserved liquid and stir. Add water to desired consistency for gravy. Boil 2 minutes. Serve over mashed potatoes.
Cream butter and sugar at high speed until blended. Add eggs, one at a time. Add lemon flavoring. Combine flour and baking soda. Add to mixture alternating with sour cream. Beat well. Cook in greased and floured tube pan at 325° for 1 1/2 hrs.
Pour on boiling water; drain. Cover with cold water. Bring to a boil, then pour off. Add chopped peppers and onions; boil for 1 minute, then can.
Combine flour, curry powder and salt in bowl. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture. Gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. Roll dough 1/8-inch thickness on floured surface. Cut 3-inch rounds. Brush edges with milk. Spoon a rounded teaspoon of ham mixture onto half of each circle. Fold pastry round over. Seal edges with fork. Brush with milk. Bake at 400° for 15 minutes. Serve warm.
Mix pie filling and pineapple in a 10 x 13-inch pan. Sprinkle dry cake mix over filling. Cut butter in slices and cover cake mix. Bake at 350° for 1 hour.
Cook beans until they are done and a small amount of water is left in them; set this aside. Cut up a large onion and add the meat; cook until brown. Add tomato sauce. Add chili powder and enough salt to satisfy your taste. Simmer for 1 hour. Serve with crackers.
Mix the butter, sugar, eggs and dates. Cook and stir until thick. Remove from heat.
Make crust according to mix directions. Spread Contadina pizza sauce. Layer fried and drained hamburger, sliced pepperoni, onion, green pepper and mushrooms. Top with shredded cheeses. Bake 25 to 30 minutes at 400° until crust is light brown.
Put milk and coconut into a double boiler. When hot, add flour mixed with sugar. Add salt. Cook until thickened. Just before taking off the stove, add butter. Take from stove and quickly add the whites of two well beaten eggs. Pour into ready baked crust. Spread over the top, whites of two eggs well beaten. Spread thick with coconut and sprinkle with sugar. Place into oven and brown.
Beat cream cheese until light and fluffy. Add condensed milk; blend. Stir in lemon juice and vanilla. Pour into pie crust; chill 3 hours. Top with fruit pie filling.
Heat oil 3 to 4-inches deep in pan or deep-fat fryer. Measure flour, sugar, baking powder, salt, cinnamon and mace into medium mixing bowl. Add oil, milk and eggs; beat until smooth.
Soften gelatine in cold water, combine chocolate and 1/2 cup cold water. Microwave for 2 1/2 to 3 minutes until chocolate is melted. Add gelatine at once and stir. In the meantime, beat egg yolks and 1/2 cup sugar until light. Add chocolate mixture, salt and vanilla and cool to room temperature. Beat egg whites and gradually add 1/2 cup sugar until stiff. Fold into chocolate mixture; pour into cooled, baked pie shell. Chill, top with whipped cream.
In medium size casserole dish, spread half of bag of Doritos over bottom of pan. Mix ground beef, chili beans and Ro-Tel together. Spread over chips. Cover with cheese. Cook at 350° until cheese is melted.
Boil potatoes 5 minutes; cool. Peel and grate. Mix all ingredients together. Place in casserole dish. Bake at 375° for 45 or 50 minutes.
Preheat oven to 350°. Grease and flour 9 x 13-inch baking pan. In large bowl, mix flour, baking powder, sugar and spices; then add tomato soup, shortening, eggs and water. Mix at low speed until well mixed, scraping sides and bottom of bowl, then mix 4 minutes at high speed. Pour into prepared pan and bake 40 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely before frosting.
Preheat oven to 350°. Grease and line tube pan with wax paper. Cream together shortening, sugar and vanilla. Add eggs and beat well. Sift together flour, baking powder and soda. Add flour mixture alternately with sour cream. Mix well. Spread half of dough in tube pan. Put half of margarine, brown sugar, cinnamon, nut mixture over the batter. Add remainder of batter and then the remainder of the nut mixture. Bake at 350° for 50 minutes. Cool in pan 10 to 15 minutes, then remove from pan carefully.
Mix together until smooth. Melt 3 tablespoons of butter in cake pan. Sprinkle brown sugar over butter (just enough to cover the bottom lightly). Place pineapple in bottom of pan and place the cherries in the middle. Pour batter over pineapple. Bake 40 minutes at 400°.
Mix all together in a large bowl. Beat with mixer for 2 minutes. Put in 9 x 13-inch pan that has been greased and floured. Bake at 350° for 45 minutes.
Sift together flour, baking powder, sugar and salt. Combine egg, milk, salad oil and vanilla. Add to dry ingredients, stirring just until flour is moistened. Batter will be lumpy. Bake on hot griddle. Griddle is hot when a drop of water propped on it dances. Use 1/4 cup batter per pancake. Makes about 10 (3 to 4-inch) pancakes.
Mix vinegar, pepper, salt and poultry seasoning together. Add wine, then whisk in oil. Pour marinade over chicken, cover and let stand at least 6 hours or overnight.
Place yogurt, vanilla and sweetener in blender. Whirl, gradually adding frozen fruit. Bananas, peaches, blueberries, strawberries or raspberries work best for this recipe.
Mix hamburger, chopped onion, eggs, salt and pepper. Crush crackers. Mix as meat loaf but make into meatballs. Fry and simmer. Then pour spaghetti sauce into meatballs. Simmer. Cook rice.