HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, brown beef and cook until done; drain. Add all other ingredients. Turn temperature to medium. Cook until onion and green pepper are tender. Can adjust brown sugar. May need another tablespoon. Remember, the mustard gives it a nice, zesty flavor. Yummy on toasted buns.
Beat eggs slightly and put in other ingredients. Mix well. Pour into uncooked pie crust. Bake in slow oven, 350°, for 45 minutes to 1 hour.
Cook all together for 5 minutes. Put in a jar. Keep in refrigerator. When ready to make slaw, take out what is needed. Add half and half or Milnot for desired consistency. Mix and pour over cabbage.
Beat egg whites and cream of tartar until stiff peaks. Add sugar. Put on pie and brown in hot oven.
Combine butter, brown sugar, pecans and water. Divide into 10 lightly greased muffin cups. Place biscuit in each cup. Bake in hot oven at 425° for 10 minutes. Immediately invert on waxed paper. Cool 5 minutes before removing from pans.
Melt shortening; add brown sugar. Beat well. Add eggs, one at a time, beating after each addition. Add flour, baking powder and salt. Mix well. Add vanilla and chocolate chips. Mix well. Spread on large cookie sheet and bake at 350° for about 20 minutes.
Mix all-bran and water until water is absorbed and mixture looks like mush. Mix brownie mix in all-bran mixture. Add cocoa. Grease 24 muffin cups with Pam and place mix in cups. Bake at 350° for approximately 15 minutes.
Mix first 7 ingredients. Add pecans. Pour into unbaked pie shell. Bake at 350° for 45 minutes. Makes 2 small pies.
Mix all ingredients together. Pour into 2-quart casserole or 13 x 9-inch pan. Bake at 350° for 1 hour.
Drain canned fruit and cherries well. Add bananas. Mix in pie filling. Cover and chill before serving.
Preheat oven to 450°. Reserve 2 tablespoons soup mix. In a plastic bag or bowl, toss vegetables and potatoes with remaining soup mix until coated. Spread on large foil-covered baking sheet. Toss chicken with reserved 2 tablespoons soup mix; arrange on same baking sheet. Bake at 450° for 15 to 18 minutes, until chicken is cooked through and vegetables are lightly browned. Yield: 4 servings.
Combine dry flour, salt, cocoa and baking soda with sugar. Add liquid ingredients. Mix well. Bake 30 minutes at 350° in 3 well-greased cake pans (8-inch pans). Completely cool. Frost cake with Cream Cheese Frosting.
Melt chocolate chips in milk and vanilla over low heat. Stir in softened cheese and nuts. Pour in an 8-inch square pan lined with aluminum foil. Refrigerate for a couple of hours or until fudge is firm. Remove from pan and cut in squares. Store wrapped in refrigerator.
Stir all ingredients rapidly and place in a greased bread tin. Bake at 350° for 30 minutes. Take out of oven. Butter top to brown and bake an additional 5 minutes.
Beat egg whites to foam. Gradually add 1/2 cup sugar and salt. Beat stiff. Beat egg yolks and gradually add 1 cup sugar and beat until lemon color. Add flour and water in small amounts. Add vanilla. Fold yellows into whites. Bake in large ungreased angel food pan at 300° for 30 minutes and at 350° for 30 minutes longer.
Combine beef, eggs, bread crumbs and onions in medium bowl. Season to taste with salt, pepper and garlic powder. Shape into 48 meat balls (set aside).
Mix flour, 1/2 cup sugar and salt in top of double boiler; add scalded milk and stir well. Cook over direct heat until thick and smooth, stirring constantly. Beat egg yolks well, stir in a little of the hot mixture and pour back into double boiler; cook over boiling water 2 minutes, stirring constantly. Remove from heat and add butter and vanilla. Beat egg whites until light and gradually beat in the 6 tablespoons sugar until stiff. Fold about 1/3 of the meringue into the cooled filling.
Put all ingredients in gallon jug. Heat together 2 cups sugar and 1 cup vinegar. Let cool and pour over ingredients. Refrigerate. Will keep for several months.
Roll strips of breast in minced garlic; season with salt and pepper. Lightly flour and saute in skillet with tablespoon of oil until just done. Do not overcook! Remove strips and reserve skillet with drippings. Crush vegetable cube and distribute evenly into skillet with 3 tablespoons of flour and 3 tablespoons of the herb of your choosing. Slowly mix at low heat; add enough milk for the mixture to begin to form bubbles and thicken. Continue to slowly add milk until mixture is smooth and thickened as a sauce (taste to see if there is enough herb flavor and adjust to your taste). If mixture is too thick, add more milk and continue to cook until desired consistency is achieved. Mix sauteed breast with herb sauce and allow to cool. This point of the recipe may be done 1 day ahead.
Heat butter in saucepan, add onion seasoning and carrot; brown slightly. Add flour, stir until smooth. Add other ingredients and cook slowly 30 minutes and strain.
Beat eggs. Add sugar, syrup, butter, vanilla and pecans. Mix well and pour into pie shell. Bake at 350° for about 45 minutes.
Cream butter, brown sugar, sugar and vanilla until light and fluffy. Add eggs; beat well. Combine flour, salt and baking soda. Gradually beat into creamed mixture. Stir in chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 7 to 9 minutes. Store in tightly covered container.
Blend first 5 ingredients together. Split rolls and spread dressing on both sides. Put ham and cheese on bottom rolls. Replace top and cut rolls apart. Cover with foil and bake at 400° for 10 minutes. Makes 24 appetizers.
Mix butter, sugar and vanilla. Add flour, salt and nuts and chill dough. Heat oven to 400°. Roll dough into balls. Bake on ungreased cookie sheet for 10 minutes. Roll in powdered sugar. Let cool and roll in powdered sugar again.
Peel carrots. Slice in about 1/2-inch chunks and cook just until tender. Drain. Add pepper slices and onion rings and mix together in a container suitable for refrigerator storage.
Brown hamburger. Season with salt and pepper. Cool. Mix all ingredients, except chips and dressing. Just before serving, add dressing and chips.
Combine the first 3 ingredients; blend until smooth. Pour into pie crust. Chill 1 to 2 hours. Garnish with fresh, sliced strawberries.
Heat oven to 400°. Heat water and margarine to boil. Stir in flour. Stir over low heat until ball forms. Remove from heat. Beat in all eggs until smooth. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake 25 to 30 minutes. Cool; cut off tops. Pull out any soft dough. Blend pudding with milk. Beat in whipping cream, beating until peaks form. Fill dough with filling. Dust with powdered sugar.
Mix sugar and cream cheese well with hands in a large bowl like biscuit dough. Put mold in a pan of water and heat on stove to soften. Put small amount into molds and flip out on wax paper. These freeze well.
Mix sugar, water and syrup. Cook to soft ball stage. Beat egg whites until stiff but not dry. Slowly add hot sugar/syrup mixture to egg whites, beating constantly until icing is like cream. Add confectioners sugar. Leftover frosting may be refrigerated, then heated over warm water to lukewarm and used as needed.
Drop into boiling stew. Cook uncovered 10 minutes on low heat. Cook covered 10 minutes.
In a bowl, combine broccoli, bacon and red pepper. In another bowl, stir the mayonnaise, sugar and vinegar until smooth. Pour over broccoli mixture and toss to coat.
Grate potatoes on coarse grater. Fold in sour cream, onions, 1 cup shredded cheese, salt and pepper. Sprinkle remainder of cheese on top. Bake at 350° for 30 minutes.
If using regular active dry yeast: Scald milk; cool to 105°. Combine honey, molasses and yeast in warm water. Cover and let stand until foamy, 10 minutes. Add cooled milk, eggs, oil and salt. Blend in oats, wheat germ and cereal. Beat in whole wheat flour. Stir in enough all-purpose flour to make a moderately stiff dough, adding more all-purpose flour if needed. Knead on floured surface for 5 to 8 minutes. Lightly oil bowl. Place dough in bowl, turn so that oiled side is up. Cover; let rise until doubled, about 1 to 1 1/2 hours. Punch dough down. Half dough; let rest 10 minutes. Shape into loaves; place in greased 8 x 4-inch or 9 x 5-inch loaf pans. Cover and let rise until nearly double. Bake in 350° oven for 40 minutes. If bread top starts to get too dark, lay a piece of foil lightly on top. Remove from pan immediately and grease top with margarine if desired, to keep crust soft.
Line 8 1/4-inch round pan with foil. In bowl, combine cranberry sauce and pineapple. In a smaller bowl, combine cream cheese, sour cream and powdered sugar. Mix well. Blend in cheese mixture into cranberry mixture. Spoon into prepared pan. Freeze until firm.
Mix all ingredients together; bake in 9 x 9 greased casserole at 350° for 1 hour.
Cream together first 3 ingredients; add egg and mix well. Add dry ingredients and mix well. Add raisins to mixture. Bake in preheated 350° to 375° oven for 10 to 12 minutes. Cookies will be soft to touch. Frost cookies while still warm.
In small saucepan, mix cornstarch and cold water. Stir in boiling water put over medium heat. Cook over medium heat, stirring constantly, until thickened. Set in cool water to hasten cooling. Add lemon juice to egg whites and beat in electric mixer until whites stand in soft peaks. Gradually add sugar, beating well after addition, then beat until whites stand in glossy peaks. Add cornstarch mixture all at once and beat until well blended.
Wash and dry the sole. Rub with a paste made of mint, garlic, parsley and 1 tablespoon oil. Saute the green onion in the remaining tablespoon oil. Add wine, water and seasonings.
Bake cake as directed on box, using 3 pans. Grind raisins and pecans. Mix powdered sugar, raisins, pecans, coconut, orange juice and salt. Spread on cooled cake. Store, covered, in cool place.
Toss spinach, oranges, onions and cheese in large bowl. Add salad dressing and toss lightly.
Combine all ingredients, except cheese, in bowl. Mix well. Spoon into buttered baking dish. Bake at 350° for 30 minutes. Sprinkle with grated cheese. Bake for 3 minutes longer.
Cut beef very fine. Mix all ingredients together. Hollow out bread; put dip in bread and cut up pieces of bread from the center to dip.
Cream margarine, Crisco, butter and sugar together. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Add vanilla, coconut and almond extract. Bake in greased and floured tube pan in preheated 325° oven for about 1 hour or until tests done. This is my favorite cake!!!
Sift together flour, sugar and salt. In a saucepan, combine margarine, oil, water and cocoa. Cook, stirring until blended. Stir into flour mixture. Stir soda into buttermilk and add eggs and vanilla. Blend until smooth. Pour into a greased and floured pan, 18 x 12 x 1-inch. Bake in a 350° oven exactly 20 minutes. It fills the pan exactly.
Mix together the peanut butter, sugar and eggs. Blend dry ingredients. Mix with peanut butter mixture; chill 2 hours. Roll into balls the size of walnuts. Place 3 inches apart on lightly greased cookie sheet. Dip fork in flour and press cookie ball. Bake at 350° until lightly browned.
In blender container, combine lemonade and limeade concentrates, powdered sugar and ice, Cover; blend until of slush consistency. Add club soda; stir gently.
Mix all ingredients together with mixer at medium speed. Pour into an unbaked pie crust and bake in 325° oven for 45 minutes or until set.
Brown ground beef, oil and onion. Blend all ingredients. Simmer 30 minutes.
Cook ground beef, onion, green pepper and celery until brown. Remove from heat; add other ingredients. Mix well. Place in casserole dish. Bake at 350° for 35 minutes. (Optional: Add a dash of garlic powder.) Yield: 8 servings.
Cut apples in half and core them. Wrap each half in rolled out biscuit. Place in greased with butter pan. Mix sugar, cornstarch, water and pour over apples; dot with butter. Place in preheated oven 450°. Bake until brown about 10 to 12 minutes. Sprinkle with cinnamon.
Melt 6 tablespoons butter. Add onions and cook 10 minutes. Add 1/4 cup water, then zucchini, bell peppers, garlic, salt and pepper. Cover and cook 3 minutes. Stir mixture and cook until soft. Add parsley, basil and tarragon. Cool. Blend and put in 1 pint freezer containers and freeze.
Noodles and cheese and then cook it and then you eat it. Take a bowl and put noodels in it. And then you cook it and then you eat it. Yum? Yum?
Combine flour, baking powder, sugar and cream of tartar. Add margarine or shortening. Add milk. Stir with fork until moistened. Knead. Roll or pat dough 1/2-inch thick Cut and place on ungreased baking sheet. Bake in oven at 450° until brown.
Brown and drain sausage. Separate dough into 8 triangles; place triangles with points toward center of greased 12-inch pizza pan. Press to join and seal triangles. Pinch up edge to form crust. Sprinkle 1/2 hash browns over crust. Follow with sausage, then other half of hash browns. Beat eggs with milk, salt and pepper; pour over top. Sprinkle with Cheddar followed by Parmesan. Bake 25 minutes in 375° oven.
Mix pecans, graham crackers and sugar in bowl. Add melted butter. Spread mixture in a long 8 x 12-inch baking pan. Bake at 350° for 10 minutes. Let cool.
Cook beef, onions and pepper until done. Cook Kraft dinner as directed. Put 3 or 4 slices of cheese on top. Cook until bubbling.
Mix ingredients together and spread 1/4 cup mixture on each tortilla; roll up tightly. Wrap in plastic and refrigerate for 3 to 8 hours. Slice into 8 pieces and serve. Great for parties!
Combine apple cider with jam in a nonaluminum saucepan. Whisk to dissolve the jam, then simmer until the cider is warm. Add lemon juice and pour into warm mugs.
Roast piece of fresh pork until almost roasted. Remove meat to plate; set aside. Pour off fat, except 2 to 3 tablespoons; leave in pan. Combine the remaining ingredients. Mix all ingredients in roasting pan (except meat). Bake for about 2 hours at 350°. In the last half hour, heat pork in cabbage mixture. Enjoy.
Mix all ingredients (except meat) in a saucepan and bring to a boil. Simmer for 5 minutes. Makes enough sauce for 10 pork chops or chicken breasts. Spoon sauce over meat; cover and bake in 375° oven for 1 hour or until tender. Uncover for last 15 to 20 minutes of cooking.
Boil and debone chicken. Using large pot, melt butter and saute onions; add celery and bell pepper, stirring until soft. Stir in both cans of soup, tomatoes and Ro-Tel tomatoes. Add deboned chicken and cooked spaghetti. Let simmer about 15 minutes. In large casserole dish, put a layer of this mixture and then a layer of cheese; repeat. Cover with foil so cheese will melt. Ready in 5 minutes.
Sift dry ingredients together 3 times in large bowl. Cut in shortening until very well blended. Store in airtight container in a cool place. Use within a month.
Add salt, garlic salt, Tabasco and lemon juice to taste. Serve with vegetables.
Heat oven to 400°. Spray a baking dish with nonstick cooking spray. Dip chicken in spread. Coat with remaining ingredients. Place in pan. Bake 20 to 25 minutes. Makes 6 servings.
Heat butter in saucepan over medium heat. Cook chopped onion and chopped leeks until translucent, 5 to 7 minutes. Add potato and broth. Simmer, covered, until potato is very tender, 20 to 25 minutes. Puree the soup in batches in blender; strain into saucepan. Add milk, salt and white pepper, heat through.
Cream together the butter, 1/2 cup of sugar and egg yolks. Add flour. Pat dough in greased 15 1/2 x 10 1/2-inch jelly roll pan and bake at 350° for 15 to 20 minutes; let cool. Spread raspberry jam on crust after cooking.
Place 1/2 cup pie filling in each of 4 microwavable dessert dishes or cereal bowls. Mix remaining ingredients with fork until crumbly. Sprinkle about 2 tablespoons crumbly mixture over apples in each dish. Cover with waxed paper and microwave on "High" until topping is melted and apples are hot, 1 1/4 to 1 1/2 minutes. Let stand, uncovered, for at least 10 minutes to cool. Serve with ice cream, if desired. Makes 4 servings.
Stir together first 6 ingredients. Set aside. In large bowl, combine apples, sugar, oil, walnuts, eggs and vanilla. Add flour mixture. Stir gently with wooden spoon to blend. Turn into greased 13 x 9 x 2-inch pan. Bake at 350° for 50 minutes or until cake springs back when lightly touched. Cool in pan on rack. If desired, sprinkle with sifted powdered sugar.
Combine milk, salt, pepper, butter, sugar, eggs, cheese and onion in blender. Grease casserole dish and pour in sauce. Drain macaroni and add. Sprinkle bread crumbs on top. Bake for 1 hour at 350°. Set casserole in pan of water while baking (keeps casserole moist). Serves 6.
Beat eggs until light and frothy. Add sugar, oil and vanilla; mix until thick. Add zucchini and stir thoroughly. Sift flour, cinnamon, baking powder, soda and salt; add to mixture. Stir until smooth. Add nuts and lemon juice.
Preheat oven to 350°. Combine 1 cup butter, flour, sugar, eggs, 3 tablespoons baking cocoa and salt. Mix well. Spread into greased 10 x 15-inch baking pan. Bake 20 minutes. Spread mixture of coconut and condensed milk on hot layer. Bake 12 minutes. Cool on wire rack. Combine 1/2 cup butter, 1/4 cup baking cocoa, milk, sugar and vanilla. Mix until smooth. Spread and cut into bars. Makes 2 dozen.
Combine and refrigerate 24 hours before using. Stores in refrigerator several weeks.
Mix the Russian dressing, soup mix and apricot preserves together in an 8 x 8-inch baking or casserole dish. Place chicken in dish. Bake for 1 hour at 350°, uncovered. Serve over rice.
Crush wafers. Beat eggs. Mix all ingredients together well. Pour in a greased, floured Bundt pan. Bake at 275° for 1 1/2 hours.
Boil meat and water until one quart of liquid remains. Add one pint of milk and 1/4 pound oleo. Remove meat; allow to cool. Grind and return to stock. Let it cook down a little more. Add flour dissolved in cream. Add seasoning.
Melt butter; saute onion until golden brown. Add the meat and garlic; simmer. Stir in flour and spices. Saute five minutes. Add soup and mushrooms. Simmer, uncovered, ten minutes. Stir in sour cream. Serve over rice, noodles, or in patty shells.
Bring sugar, milk, soda and syrup to soft ball stage. Take off heat. Add butter; mix and pour over cake.
Preheat oven to 375 degrees. Unroll one 8 oz. can refrigerated crescent dinner rolls and cut each piece in half along straight perforations. Press diagonal perforations together on all pieces. On lightly floured surface with floured rolling pin, roll each piece into a 9 inch by 6 inch rectangle. Lightly spread mustard on each piece and top with ham slices, trimming slices to fit evenly on top of dough. Cut each rectangle crosswise into 6 strips. Cut each strip crosswise in half. Place a sweet midget gherkin at one end of each strip and roll up jelly-roll fashion. Place seam-side down on cookie sheet. Bake 10 minutes or until golden. Makes 48 appetizers. To freeze up to one month, cool appetizers, wrap and freeze. To serve, preheat oven to 375 degrees and bake frozen appetizers for 8 minutes or until heated through.
Sift together dry ingredients. Combine egg, milk and oil in mixing bowl. Add dry ingredients. Mix only enough to moisten. Fold in apples and nuts. Fill greased muffin tins 2/3 full. Bake at 375° for 20 to 25 minutes. Yields 12 muffins.
Melt butter with broccoli, onion and salt (no water); let this cook until broccoli has thawed. Add undiluted soup, rice and Cheez Whiz; mix well. Spray baking dish with Pam or rub with butter. Bake in preheated oven at 350° for 30 to 40 minutes.
Mix sugar, oleo, milk and salt together and cook over medium heat until soft ball forms in a cup of cold water. Then add Nestle Bits, Marshmallow Creme (I use a mixer). Add nuts and pour into a buttered pan. Let cool and cut into squares.
In bowl, crush tomato with potato masher. Peel avocados; remove pits. Slice avocados into tomato; crush until well blended. Add chiles, onion, vinegar, salt and pepper; mix well. Chill for 1 hour, covered. Makes 8 servings.
Mix cookie and butter well by hand and press into a 13 x 9-inch pan to make crust. Save 3/4 cup of cookie crumbs to sprinkle on top. Blend remaining ingredients; spread on top of crust and sprinkle remaining crumbs on top. Keep refrigerated.
Combine the first 7 ingredients in large loaf pan. Stir to mix. Bake at 350° for 35 minutes. Remove and top. Bring the 2/3 cup sugar, oleo and milk to a boil. Pour over warm cake; sprinkle with the coconut.
In large container, bring water to a boil. Add salt and rice; stir. Boil, uncovered, for 15 minutes. Pour rice into colander and drain. In separate saucepan, saute mushrooms in butter and wine. Season with salt and pepper. Add chopped parsley and let wilt slightly. Toss drained rice with wine-mushroom mixture. Put in greased 1-quart flat Pyrex dish. Cover with foil. Heat thoroughly in a 350° oven for about 20 to 30 minutes. Serves 4.
Clean the carp (optional). Nail carp to wooden shingle. Place in preheated oven at 350° for approximately 1/2 hour. Remove fixins' from oven. Throw away carp and eat shingle.
Butter bottom of 9 x 13-inch pan. Peel and slice apples into pan (2 to 3 inches deep). Mix sugar, nutmeg and cinnamon. Sprinkle over apples. Mix flour and brown sugar and then cut butter into it. Put over apples. Bake 15 minutes at 400°, then 20 to 25 minutes at 350°. Serve with ice cream or whipped cream.
Preheat oven to 350°. Beat eggs and butter together. Add remaining ingredients and mix well. Roll the dough on a large floured surface to 1/2-inch thick. Cut with your favorite cookie cutter, or use a knife to cut into squares, about 3 x 3-inches. Place them on a cookie sheet, 2-inches apart. Bake until brown (10 to 12 minutes).
Melt chocolate in double boiler. Whip egg whites with sugar and salt until stiff. Whip egg yolks. Whip cream and vanilla. Add egg yolks to melted chocolate. Put in large bowl and add egg whites and whipped cream.
Boil potatoes. Drain. Mash using usual amount of milk and butter or margarine. Use beater to mash. Add onion salt, cream cheese and sour cream. Beat with mixer. Put in large casserole dish and cover overnight. Next day heat oven to 350°. Add grated cheese to top and place uncovered in oven for 30 to 45 minutes. Excellent for a crowd.
Mix cinnamon and sugar. Add shortening and cream well. Add eggs and beat. Add apples and water mixing well. Add flour and soda; continue mixing well. Place in 13 x 9-inch lightly greased pan. Bake at 350° for 35 to 40 minutes.
Mix cake mix and softened butter. Press into a lightly greased 9 x 13-inch pan. Top with nuts. Mix the remaining ingredients and pour over the top. Bake at 350° for 30 minutes. Let it cool, then cut into squares.
Cut fine potatoes, onions and bacon. Put in pan and cover with water. Cook; when done add milk, clams, bay leaf, allspice and salt. Let simmer for about 15 minutes and serve. Note: Cost, including wood heat, = $0.2598 for 2 quarts in 1917 terms. From Telegram Conservation Cook Book, page 108.
Heat oven to 325°. Have ready a 3-quart casserole. Mix all ingredients except bacon. Pour into casserole and top with bacon. Bake 1 1/2 to 2 hours until juices have thickened.
Melt margarine and beat one egg in margarine. Mix in cake mix. Put this in bottom of 9 x 13-inch pan. Mix 2 eggs, cream cheese and powdered sugar. Pour over cake mixture. Bake at 325° for 30 minutes.
Preheat oven to 350°. Combine crumbs, sugar and margarine. Press into bottom of a 9-inch spring-form pan. Bake for 10 minutes.
In large bowl, combine 2 cups flour, salt and brown sugar. With pastry blender, cut in margarine until mixture resembles coarse crumbs. Remove 1/2 cup of mixture; set aside. Press remaining mixture into a greased 13 x 9 x 2-inch baking pan. Bake 10 minutes or until lightly browned. Cool 10 minutes.
Mix all ingredients until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes in a preheated 450° oven. Should be golden brown.
Combine flour, cocoa and baking soda. Beat sugar, brown sugar, butter, vanilla and eggs together. Add flour mixture and 1/2 cup pecans. Mix other 1/2 cup pecans with 1 tablespoon sugar and set aside.