HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine and 1 1/2 cups white sugar. Add eggs and cream again. Fold in sour cream and vanilla. Sift together salt, baking powder and flour. Fold into creamed mixture. Mix brown sugar, cinnamon and nuts together. Grease and flour the bottoms of two (9-inch) cake pans. Spoon half the batter into the pans. Sprinkle with half the nut mixture. Top with remaining batter and nut mixture. Bake in oven at 350° for 35 to 40 minutes. Makes 2 coffee cakes; 12 servings.
In blender, combine strawberries, sugar, egg, spices and milk; blend until mixture is a thick "shake" consistency. Good for breakfast, snack or dessert.
Mix oatmeal and boiling water and set aside. Cream together 1/2 cup margarine, 1 cup white sugar, 1 cup brown sugar and 2 eggs. Mix flour, salt, nutmeg, vanilla, cinnamon and soda. Add to butter mixture, then add oatmeal. Mix well. Pour in 9 x 12-inch greased pan. Bake at 350° about 35 to 40 minutes or until brown. Remove from oven. Add mixture of margarine, 1 cup brown sugar, 1 egg, coconut and 1/2 cup nuts. Spread evenly over cake and return to oven and brown.
Melt the butter in a saucepan over low heat. Add the flour and blend well for 5 minutes. Remove from heat and cool. Slowly stir in the warmed milk and add the onion and bay leaf. Cook and stir with a wooden spoon until sauce thickens and coats the back of spoon. Place in a preheated 350° oven for 20 minutes. Take out and strain; add salt and nutmeg.
Mix together on top of the stove the sugar, milk, butter and cocoa. Let boil 1 minute. Remove. Stir while mixing in peanut butter, vanilla and oats. Drop on wax paper. If too thin, add more oats. If too thick, add little more milk.
Mash butter mixed with sugar, then brown sugar and vanilla, then the egg. Mix all together with flour and chocolate chips. Bake at 300° until golden brown. If desired, more chocolate chips can be added.
Sift flour and salt into a bowl. Mix in pepper. Beat the egg and oil together and mix in hot sauce, beer and lemon juice. Gradually add this to the flour. Stir well to avoid a lumpy batter. Pat oysters dry on paper towel and put 5 or 6 at a time in the batter. Coat oysters evenly. Take oysters from batter and place in hot oil at 375° for about 1 minute or until brown. Remove from oil and place on paper towel.
Mix salad dressing and soy sauce for use as marinade. Set aside 1/4 cup of marinade. Add chicken to remainder of marinade. Cover and chill at least 1 hour, may do longer, such as overnight. Saute onion in reserved 1/4 cup marinade over medium heat for 3 to 5 minutes; set aside. Drain chicken. Grill over hot coals about 5 minutes on each side or until done. Baste twice with marinade. Cut chicken into 1/4-inch strips. Wrap tortillas and heat according to package directions.
Beat egg whites stiff; add sugar slowly. Add salt and vanilla. Fold in cornflakes, nuts and coconut. Drop on greased pan. Bake at 350° for 15 minutes.
Place gooseberries into an unbaked pie crust. Beat sugar, eggs, salt and milnot together and pour over berries. Sprinkle with cinnamon. Bake at 350 degrees for 45-50 minutes.
Brown turkey with onions and garlic. Add the rest of the ingredients. Simmer 15 minutes. Let stand 15 minutes.
Cream together and beat well until light and fluffy the sugar and shortening. Add and beat well eggs and vanilla. Sift together flour and baking powder.
Melt butter; add flour and nuts and mix thoroughly. Press onto bottom of a 9 x 13-inch pan. Bake in a 325° oven for 20 minutes or until lightly browned and crisp.
Melt the butter over low heat and mix in the peanut butter. Then use a big spoon to drizzle it over the popcorn.
Combine ground round, milk, breadcrumbs, salt and pepper. Shape into 1 1/4-inch balls. brown in 1/4 stick oleo. Remove from pan. In 1/4 stick oleo, cook onions and mushrooms with paprika until tender. Sprinkle flour over mixture. Stir in beef bouillon. Return meat balls to sauce. Cover, simmer 10 minutes. Stir in Worcestershire and sour cream. Serve over rice, noodles or mashed potatoes.
Mix together and pour into pie shell. Bake at 375° for 35 or 40 minutes.
In 1-quart casserole, combine first 3 ingredients. Cover and microwave on High 5 minutes until tender-crisp. Add margarine and stir to combine. Microwave, uncovered, on High for 3 minutes. Let stand 1 minute.
Mix undiluted chicken soup and cooked rice. Fold in onion, celery, water chestnuts and chicken. Fold in mayonnaise. Place crushed corn flakes on top. Bake at 350° for 30 minutes.
Chop broccoli. Cook bacon and crumble. Chop red onion. In a large bowl, combine broccoli, raisins and onion. In a small bowl, combine sugar, vinegar and mayonnaise. Pour over vegetables and toss to coat. Refrigerate.
Combine cheese, carrots, salt, pepper and onion. Shape into 1-inch balls. Roll in eggs and then in bread crumbs. Fry in deep fat until brown. Serves 4 or 5.
Slice eggplant, salt well and peel. Let stand in salt with enough water to cover for 15 minutes. Rinse. Salt again; let stand for 10 minutes. Rinse, cook until done. Beat egg; add mushroom soup and beat. Add eggplant (about 1 cup); add onion and pepper. Salt and pepper to taste. Put into baking dish, cover with cheese slices. Bake at 350° until cheese melts. Cover with crushed crackers, then cover with butter. Bake at 350° for 30 minutes.
Mix all ingredients well and pour into an unbaked 9-inch pie shell. Bake at 375° for 45 minutes or until brown. So easy and as good as pecan.
Combine squash, water and salt in saucepan over medium-high heat. Cook until just tender. Drain well. Divide squash in half. Combine 1/2 with melted butter in bowl. Coarsely mash mixture. Stir in eggs, sour cream and onion. Gently stir in remaining half of sliced squash. Season to taste with salt and pepper. Spread in baked shell and bake at 350° until knife comes out clean when inserted in center. Serve hot or cold. Most people prefer hot.
Cook zucchini in boiling salted water in a large skillet for 10 minutes. Drain, scoop out insides, leaving a 1/4-inch shell. Mash inside; drain well. Put shell in a shallow baking dish. Remove casings from sausage; break up meal. Cook sausage in same skillet 5 minutes. Add onion and garlic; saute until tender, 3 minutes. Stir in mashed zucchini and bread crumbs. Spoon mixture into shells; sprinkle with cheese. Bake in moderate oven (350°) for 30 minutes or until piping hot. Serves 6. Great as a side dish or for hors d'oeuvres.
Preheat oven to 300°. Mix ingredients in order given. Pour into greased and floured tube pan. Bake 1 hour and 30 minutes.
Chill cherry pie filling, drained crushed pineapple, Eagle Brand milk and pecans. Mix in Cool Whip. Refrigerate overnight. (Keep refrigerated for best results.)
In a large skillet in 2 tablespoons of liquid Butter Buds, cook and stir onion and celery until onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients and toss. Bake in the turkey or a casserole dish that has been covered. Serves 6 to 8.
Dice potatoes and boil (save water). Saute diced onions and celery and parsley in 1/2 stick of margarine. Put everything in the pot (except the fish) and bring to a boil. Cut the fish into medium-sized pieces (size not important as they cook apart). Add fish to boiling pot and bring to a boil. Simmer for 30 minutes.
Preheat oven to 400°. Combine cornmeal, flour, salt and baking powder. Cut in shortening until crumbly. Add milk and stir lightly to blend. Knead gently about 10 times. Form into 16 balls. Combine butter and cheese and roll each ball in mixture. Place in single layer in a well-greased 5-cup ring mold. Bake 20 to 25 minutes. Let stand a few minutes before unmolding. Serves 8.
Boil raisins in 2 c. water for 15 minutes. Remove from stove. Add next 3 ingredients to cooled raisins. Add sifted dry ingredients and nuts. Mix together well. Grease 3 loaf pans, then dust with flour. Bake slowly at 325 degrees for about 50 to 60 minutes. Remove cakes from pan and cool right side up on rack. This cake will keep for several weeks and does not crumble when shipped.
Place beans in a heavy large pot. Add enough water to cover by at least 3-inches and soak overnight. Place chicken in a large pan, add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin; cut into cubes. Drain beans.
Lightly spoon flour into measuring cup; level off. Combine in a large mixer bowl all ingredients; mix at low speed until a dough forms. Shape into balls using a rounded teaspoonful of dough. Roll balls in additional sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes until golden brown. Top each hot cookie immediately with a candy kiss, pressing down so cookie cracks around edge. Makes about 48 cookies.
Combine first 3 ingredients and press into pan. Mix Knox gelatine with cold water, then hot water. Set aside. Mix peaches and sugar. Mix with gelatine. Pour in pie pan. Top with Cool Whip and corn flake crumbs. Chill.
Mix together all ingredients; mix until smooth; add nuts. Pour into greased and floured loaf pans. Bake at 350° for 40 minutes. Makes 2 loaves.
Boil sugar, cocoa, peanut butter, oleomargarine and milk for 1 minute. Remove from fire. Add nuts and oatmeal. Drop by teaspoonful on cookie sheet. (Do not bake.) Cool; ready to serve.
Make cake according to directions. Pour half into greased 9 x 13-inch pan. Bake for 15 minutes at 350°.
Cook macaroni in boiling, salted water until tender; drain. In saucepan, melt butter; blend in flour, salt and dash of pepper. Add milk. Cook and stir until thick and bubbly. Add onions and cheese, stir until melted. Mix cheese sauce with macaroni. Pour into 1 1/2-quart casserole. Arrange tomato slices on top. Bake in 350° oven for 35 minutes.
Butter and flour a 13 x 9-inch cake pan. In large bowl of mixer, cream sugar, butter and eggs; add vanilla. Stir or sift together flour, baking soda, baking powder and salt. Add flour mixture alternately with buttermilk to the creamed mixture, stirring well after each addition. In a food processor or grinder, finely grind the raisins, nuts and orange (peel and all). Reserve 2 tablespoons of this mixture for Orange Frosting. Add the remaining ground orange mix to cake batter. Spread batter in prepared pan. Bake in preheated 350° oven for 40 to 50 minutes, or until toothpick inserted near center is clean. Cool in pan on rack.
Combine soup, milk, cucumber, green pepper, olives and hot sauce in blender or processor. Blend 2 minutes. Add sour cream and lemon juice; mix well. Chill at least 4 hours. Garnish with sliced cucumber and paprika. Yields 6 to 8 servings.
Grease and flour a Bundt pan. Mix sugar and 2 1/2 teaspoons cinnamon in large bowl. Cut each biscuit into 4 pieces (quarters) and coat with sugar/cinnamon mixture. Drop coated biscuits into Bundt pan. Melt butter and mix with brown sugar and 2 teaspoons of cinnamon. Pour over the top of biscuits in the Bundt pan. Bake at 350° for 30 to 35 minutes. Cool 5 minutes. Turn over onto plate and let everyone just pull the pieces off like monkeys!
Dissolve gelatin with boiling water. Add vodka and Schnapps. Pour into candy cups. Refrigerate until set.
Preheat oven to 350°. Place dry ingredients in a bowl and mix to blend. Add soft butter and blend well with pastry blender or fork. Arrange apples in buttered 9 x 13-inch baking dish. Spread oatmeal mixture on top of apples and press down lightly. Bake for 30 minutes or until topping is brown and apples are tender when tested with a fork. Serve warm with ice cream.
Mix first eight ingredients and bake at 350° until done; makes 5 layers. Cook sugar, syrup, water and salt until it will spin a good thread. Pour half of mixture over stiffly beaten egg whites to which baking powder has been added. Beat until mixture loses its gloss. Add remaining syrup mixture and again. Add chopped nuts, vanilla and cherries. Mix and spread on cake layers.
Melt butter in a 9 x 13-inch pan. Add mixture of eggs, milk and flour. Bake at 425° for 15 minutes or at 350° for 20 minutes. Knife should come out clean. Serve with butter and syrup.
Combine first 8 ingredients. Coat chicken breasts with mixture; marinate, covered, in refrigerator 8 hours or overnight. Dip chicken pieces in crumbs to coat. Place on shallow baking pan (not touching). Bake at 350° for 30 minutes. Combine butter and oil; pour over. Bake an additional 15 to 20 minutes. Serve hot or cold.
In a blender container, combine vanilla ice cream, the white creme de cacao and the green creme de menthe. Cover and blend just until smooth. Pour into a chilled champagne glass or wine glass. Garnish with a mint sprig, if desired.
Place frozen vegetables in 1 1/2-quart non-metal baking dish. Cook at High power in microwave for 2 minutes. Stir in half the cheese and the remaining ingredients. Cook 6 minutes. Stir and sprinkle with remaining cheese and cook 5 minutes longer.
Preheat oven to 350°. Clean chicken pieces and place them in a glass baking pan, single layer.
Preheat oven to 350°. In a large bowl, measure all ingredients except walnuts. With mixer at low speed, beat ingredients until just mixed. Increase speed to high and beat 5 minutes, occasionally scraping bowl with rubber spatula. Stir in walnuts. Pour batter into 1-inch greased tube pan. Bake 1 hour or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes, then remove from pan and cool cake completely on rack. Frost cake with Cream Cheese Frosting. Refrigerate. Makes 16 servings.
Cut round steak into 1-inch strips. Dice onion. Stir all ingredients together in roaster with cover. Bake at 350° for 3 hours, stirring occasionally.
Wash potatoes and cut into small bite size pieces. Place in water to cover and boil until tender. Wash and snap the green beans. Place in large pan of boiling water and other ingredients, except potatoes. Cook until tender, about 10 to 15 minutes. Once beans are tender, reduce to simmer. Add potatoes. Add salt and pepper to taste. Simmer about 10 to 15 minutes.
Wash and sort cranberries. Wash and quarter all fruit, coring apples and removing seeds and hard ends of oranges and lemons. Do not peel any of fruit. Grind all in food processor or grinder to desired size. Blend in sugar and allow to marinate one day before using. Keep in refrigerator. This mixture and chopped pecans can be added to strawberry gelatin for a molded salad.
Heat oven to 350°. Grease a large cookie sheet. In a large skillet, saute onion and garlic in oil until tender. Add chicken; cook over low heat until thoroughly heated, stirring occasionally. Remove from heat.
Melt butter; add cocoa and then let cool. Then add sugar and beat. Then beat in eggs first and then flour. Fold in nuts. Bake at 350°. While cake is hot cover with marshmallows, then frost with butter cocoa frosting.
In a 12-inch skillet, combine brown sugar and margarine. Cook and stir over low heat until mixture bubbles. Remove from heat; arrange pineapple slices and cherries in skillet in sugar mixture. In mixer bowl, cream together sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour, baking powder and salt together. Add to creamed mixture alternately with milk, beating after each addition. Pour batter over fruit in skillet. Bake in oven for 40 to 45 minutes. Invert warm cake on serving platter.
Chop vegetables in blender. Drain off water. Add to sour cream, Miracle Whip and lemon juice. Chill.
Separate 1 egg and beat the yolk well. Gradually add water to yolk. Set aside. Mix other ingredients in a doubler boiler and when boiling, add 3 tablespoons to the egg yolk-water combination. Stir. Add yolk-water mixture to pan and mix together. Pour over vanilla ice cream while hot.
Brown meat in oil; drain. Add 1 cup water, soy sauce and garlic to drippings. Cover and simmer 5 minutes. Add carrot, celery and mushrooms. Cover and continue cooking 15 to 20 minutes. Combine the cornstarch and cold water and blend well. Gradually add cornstarch mixture to hot meat and vegetables. Stir constantly until mixture boils and thickens. Remove from heat and stir in cheese. Serve over hot, cooked rice.
Melt shortening, flour and salt. Stir until smooth. Add milk gradually. Stir and cook until thick. Add cayenne pepper, mustard, lemon juice and mayonnaise. Remove from heat. Add cleaned shrimp to hot sauce. Cook spaghetti in boiling salted water until tender. Drain spaghetti. Place on platter. Cover with hot shrimp sauce. Sprinkle with paprika. Serves 4.
Combine all the seasonings in a small bowl. Mix with about 1 cup of the flour; set aside. Fry bacon in a large heavy skillet until crisp. Drain. Add enough oil to bacon drippings to make 1/4-inch oil in bottom of skillet. Dredge liver in seasoned flour. Fry in hot oil until browned (approximately 2 minutes on each side). In a separate skillet, heat bacon drippings from liver. Add onion and garlic. Saute until browned. Serve over liver.
Mix first 6 ingredients. Drop in cookie size globs onto hot, oiled waffle iron. Close cover and cook 1 1/2 minutes. Remove and frost while warm.
Cream sugars, margarine, vanilla and eggs until fluffy. Add milk with vinegar and beat. Beat in flour. Add cocoa and soda to boiling water and blend in slowly. Pour into two 9-inch layer cake pans. Bake 30 to 35 minutes at 350°.
Mix all the spices together and hand rub the shoulder on both sides! Make sure you use all the mix. Pour the rest on top if left over.
Combine the first 7 ingredients. Combine the mayonnaise and mustard. Add to chicken mixture. Chill several hours or overnight (best). Add noodles just before serving.
Mix all vegetables together. Bring to a boil the sugar, oil, vinegar, water, salt and pepper. Cool and pour over vegetables. Let stand 24 hours. Will keep for 1 week in refrigerator.
Cream sugar and butter. Add eggs and mix well. Add together soda in sour cream. Add to sugar mixture. Add vanilla, salt and flour. Mix well. Let stand 2 hours in refrigerator and then roll out. Cut into desired shapes. Bake about 8 minutes at 375°.
Chop lettuce in bottom of 9 x 13-inch pan. Layer the lettuce, peas, celery, onions and peppers. Add layer of salad dressing and sugar. Sprinkle bacon bits and grated cheese on top. Chill overnight or 4 hours.
Beat sugar, oil and eggs. Add pineapple and mix together carrots, flour, soda, salt and cinnamon. Then add to liquid mixture and beat again. Grease and flour pan. Bake at 350° for 35 to 40 minutes.
In a large bowl, combine the first 2 ingredients. Add boiling water; stir until dissolved. Pour into a jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Chill until firm. Use cookie cutters to cut shapes. Use extra pieces with Cool Whip in a bowl.
Sift together sugar, flour and salt. Stir in 1 cup cream to make paste. Stir paste until smooth, then add the remaining cup of cream. Beat lightly. Stir in vanilla. Pour into pie shell. Sprinkle with cinnamon and dot with 1 tablespoon butter. Bake at 400° for 15 to 20 minutes. Reduce heat to 325° for 45 minutes to 1 hour. Filling must boil all over in little heat bubbles.
Sprinkle meat with garlic salt, pepper and salt. In covered baking dish, combine soups and pour over meat. Bake at 350° for 1 1/2 hours. Serve with boiled potatoes, rice or noodles. This makes a delicious gravy and it's fast.
Prepare cake as directed. Crumble into a dish. Pour pudding (prepare as directed on box) on top of cake. Slice strawberries; dump on top of pudding (save a few for on top). Spread whipped cream on top. Arrange a few strawberries on top. Refrigerate.
Cream together the first 4 ingredients. Add the eggs, one at a time. Add the rest of the ingredients. Bake in unbaked pie shell at 350° for 10 minutes, then lower to 300° for 30 minutes or until done.
Mix water, vinegar and sugar and bring to boil until well dissolved. Stir often. Let stand until well cooled. Drain off juice from the quart of dill pickles. Cut pickles into medium size strips. Replace pickles in same jar. Pour in sugar mixture and replace lid. In 2 or 3 days they will be delicious sweet pickles.
Buy bargain bread or use some that is several days old. Toast it in the oven. Place in a plastic bag and roll into crumbs with rolling pin. Then add garlic powder, dried oregano, parsley and dried, minced onion.
Wash cranberries, drain and remove stems. Chop rather fairly fine. Add sugar. Let cranberry mixture stand 15 minutes, stirring occasionally. Sprinkle gelatin over apple juice in a small saucepan. Soften for 5 minutes. Place over low heat, stirring until gelatin is dissolved. Add gelatin mixture, celery, apple and nuts to cranberries; mix well. Turn into a 2 1/2-quart mold. Refrigerate until firm, about 6 to 8 hours or overnight. To unmold, run a small spatula around the edge of mold. Invert on a serving plate. Place a hot, damp dishcloth on bottom of mold; shake to release. Repeat procedure, if necessary. Makes 8 servings.
Cook macaroni. Drain and cool. Add all ingredients together. Refrigerate for 2 hours.
Heat and bring to boil sugar, milk, butter and cocoa. Stir in peanut butter and vanilla. Pour over oats. Mix well. Spoon on waxed paper. Let set. Makes 2 1/2 dozen.
Put butter in a pan and melt. Add molasses and sugar. Stir until dissolved. Boil steadily until a drop can be placed into cold water and will harden. Stir constantly. Before removing from heat, put in vinegar. When cool enough to handle, pull with well buttered hands until candy is porous and light colored. Handle lightly. Do not squeeze between hands. Cut with sharp knife and arrange on buttered plates to cool.
Cook pie mix according to box directions using the 2 egg yolks. Pour pie mix into ungreased 13 x 9 x 2-inch pan. Spoon fruit cocktail and nutmeg on top. Make cake batter per box using egg whites and extract. Pour batter over fruit. Bake 45 minutes at 350°. Cut in squares and serve warm.
*I use the juice of whole lemon, or you can use ReaLemon juice in bottle.
Heat oven to 375°. Grease a 9 x 1 1/2-inch round layer pan. Melt in small saucepan the butter. Mix in bowl the sugar and cinnamon. Remove and separate biscuits. Dip each biscuit into butter, then roll in the cinnamon sugar mixture. Place 15 of the biscuits around the outer part of the pan, overlapping to make a circle. Overlap the remaining 5 biscuits to fill the center of the pan. Pour any leftover melted butter over the biscuits. Bake for 25 to 30 minutes. Sprinkle with nuts.
Saute onion in butter. Add bouillon cubes and boil 3 minutes. Add broccoli and boil 5 minutes. Add Velveeta.
In a bowl, mix together the peanut butter, condensed milk and powdered sugar. Mix well. Roll candy into 1-inch balls. Roll each ball in chopped nuts.
Put ground chuck, bell peppers, onions, mushrooms, salt, pepper, oregano, basil leaves, parsley flakes and garlic powder in saucepan and cook over high heat until meat is done; stirring constantly. (Salt, pepper, oregano, basil, garlic powder and parsley is to your liking.) After meat mixture is done, turn heat down to low and add tomato sauce and ketchup. Stir well and take off heat.
Place tortillas on a flat surface. Use 2 - 3 tablespoons of pizza sauce on each. Spread sauce over whole tortilla. Generously sprinkle cheeses over tortilla. Add chopped ham and/or desired toppings. Place each tortilla on a microwavable plate. Microwave 2 - 5 minutes or until cheese is completely melted. Cut into 6 - 8 pieces and serve as meal, snack, or appetizer.
Cream together butter and sugar. Add other ingredients. Roll into tiny balls. Place on cookie sheet and bake at 375° for 12 minutes. Do not brown. While warm, roll in powdered sugar.
Set oven to 350°. Bake 12 to 13 minutes. Cut aluminum foil to fit cookie sheets.
Cut top of pumpkin wide enough for hand to fit in and retain top as a lid. Scoop out all seeds and string. Brown ground beef and drain fat. Set aside. Cook diced onion in a small amount of oil until transparent (not brown).
Mix cake according to directions on box and add 1/3 cup milk with 3/4 cup butter. Put 1/2 batter in 9 x 13-inch pan and bake at 350° for 10 minutes. Melt caramels with the rest of milk and spread on cake. Spread nuts on top of caramels along with chips. Pour rest of batter on top and bake for another 20 minutes.
Cream the cream cheese with mixer until smooth. Add Marshmallow Creme and juices. Blend together until smooth. Serve with fresh fruit.