HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients, except brown sugar and nuts, in large mixing bowl. Beat for 4 minutes at medium speed with electric mixer. Pour into greased 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes. Cool in pan for 15 minutes. Spoon hot butter around and over cake.
If using squares of chocolate, in a small saucepan, melt chocolate squares over low heat, stirring often. Remove from heat and let cool. In a large mixing bowl, beat together eggs, sugar, cooking oil, vanilla and melted and cooled chocolate or premelted chocolate product with a wooden spoon. In a medium mixing bowl, stir together flour and baking powder. Gradually add to chocolate mixture, stirring with wooden spoon until well mixed. Cover and chill in the refrigerator for 1 to 2 hours or until firm enough to handle.
Mix all ingredients for 1 to 2 minutes on medium speed of mixer. Pour into 2 loaf pans. Bake at 350° for 1 hour. Cool 5 to 10 minutes before removing from pans.
Stir together, then spoon in greased bread pan and bake at 350° for 1 hour. Leave in pan to cool.
Place ingredients in a glass bowl. Cover with cheesecloth. Set aside in cool place for 2 days. Drain off gin (save) and discard juniper berries and peppercorns. Makes 1 cup (about 28 medium) marinated olives.
Melt caramels with water. Pour over Rice Krispies and peanuts or coconut. Stir. Press into greased 9 x 13-inch pan. Top with chips. Bake at 200° for 10 minutes or until chips are melted. Smooth chips with spoon or spatula. Cool and cut into small pieces.
In a medium mixing bowl, stir together the ham, apple, pineapple, celery and sandwich spread. Spread each toast slice with about 1/3 cup of the ham mixture. Top each with cheese and apple slices. Makes 4 servings.
Cream butter and sugar. Add all the other ingredients in order. Bake in a greased shallow pan in 350° oven for 30 to 40 minutes. Cut in squares and serve whipped cream. Serves 6 to 8.
Mix cream cheese and Cheddar cheese, then add dressing mix. Mix well. Roll into ball or log, then into the chili powder and pecans.
Combine first 3 ingredients and let them melt. Add the flour to sugar, cold water, eggs and yeast mixture. Let rise in refrigerator, covered, overnight. Shape into rolls and let rise for 1 1/2 hours. Bake at 350°.
Blend cream cheese until creamy. Add the Eagle Brand milk; blend well. Add water; blend. Add instant pudding; blend. Fold in Cool Whip. Put in crust and chill.
Combine mayonnaise, lemon juice, milk and salt; beat with a fork until well blended. Add remaining ingredients and toss gently. Makes 6 servings.
Add enough water to tomatoes to make 2 cups. Place in a saucepan, breaking up tomatoes with the edge of spoon. Bring to a boil. Add gelatin and Worcestershire sauce, stirring until gelatin dissolves. Pour into an oiled 2-cup mold or bowl and refrigerate until firm.
Saute onions and celery until tender. Thaw broccoli and cauliflower, cut into bite size pieces. Put all ingredients in broiler pan that is oiled after you saute. Bring to a boil until all cheese is melted. Butter a baking dish and bake 1/2 hour at 350°.
Mix all ingredients and pour into unbaked pie shell. Bake at 375° for 35 to 50 minutes. Do not overcook. These tablespoons of coconut can be added for a variation.
In large bowl, cream sugar and butter until fluffy. Add bananas and eggs. Blend together. Sift flour, salt and soda. Carefully blend banana mixture and flour mixture. Do not overmix. Pour batter in 2 greased bread pans. Bake at 350° for 50 minutes, until toothpick comes out clean. Cool in pan for 10 minutes, then remove from pan. Enjoy!
Beat eggs until fluffy and lemon colored. Add slowly the powdered sugar, vanilla and salt. Stir in nuts and marshmallows. Add cooled chocolate and butter. Have fine grated coconut in a bowl. Drop cookies into coconut and roll until covered. Set aside to firm and set. These are very rich.
Mix sugar, flour and cocoa. Add egg yolks and blend milk. Add vanilla and butter. Cook until thick over medium heat. Pour into baked pie shell. Make top with egg whites.
Mash beans well. Beat eggs and add all together. Put in pie shells and bake 45 to 50 minutes at 300°. Makes 3 pies.
Grease and flour 9 x 13 x 2-inch sheet cake pan. Layer pecans and coconut in pan. Mix cake according to directions. Pour cake mix over top of coconut. Mix softened margarine, softened cream cheese and one box confectioners sugar until well blended by mixer. Drop by spoonfuls until entire cake is covered. Bake at 325° for 40 to 45 minutes. Remove from oven and let sit for 5 to 15 minutes. Turn out on foil paper or square cake dish. Yummy!
Drop by spoon. Bake at 350° for 8 to 10 minutes.
Combine ingredients in pan. Cook on low heat, stirring continuously, for about 5 minutes, or until mixture thickens and forms into a ball. Knead by hand until smooth. Form into jewelry, figurines, small sculpture or objets d'art. Dry in a dehydrator or very low oven; paint when dried, if desired. Finish by spraying with a clear polyurethane to seal and protect.
Puree strawberries. Add eggs whites, banana, yogurt and honey and blend until smooth.
If not enough grease in pan after cooking sausage add bacon grease. Add flour to pan and stir together. Add water stirring constantly until thickened. Add milk gradually until right consistency. Serve over biscuits.
Drain juice from pineapple. Add additional juice to make 2 cups. Put in saucepan; add pudding mix in juice. Mix well and bring to a boil. Return fruit to mixture. Cool in refrigerator.
Cook the first 4 ingredients on medium-high heat. Stir and cook to 250°. Put in food coloring to desired color and continue cooking to 280°. Take off heat and let temperature rise to 300°. Put in the cinnamon oil. I put on a cookie sheet covered with powdered sugar. Score with spatula (or I use a pizza cutter) before it gets too hard to cut. Allow to cool, then put in airtight container.
Cook fettuccine. In heavy skillet, heat oil over medium heat. Add tomatoes, garlic, basil and sugar. Cook for 5 minutes; stir occasionally. Add parsley and pepper. Add to tomato mixture with cheese; toss to mix. Makes 2 main courses or 4 appetizers.
This is a favorite marinade for grilled chicken. May also be used to marinate beef sirloin cubes for shish kabob.
Mix ingredients well. Place in 13 x 9 x 2-inch baking dish. Cover with topping. Bake 1 hour at 350°. Yields 15 servings.
Bake eggplant in oven for 1 hour at 350°. Scoop out pulp into blender. Slowly pour in oil while blending. Stir in rest of ingredients. Chill. Serve with chips or vegetables.
Mix ingredients well. Pour into Pet-Ritz deep dish pie shell. Sprinkle with paprika. Bake at 350° for 1 hour.
Mix the first 3 ingredients together and set aside. Cream the butter and sugar. Add eggs, bananas, vanilla and sour cream. Stir in flour, baking powder and baking soda. Sprinkle 1/3 of the cinnamon mixture in greased and floured Bundt pan. Spoon in half of the batter. Repeat layers, ending with cinnamon mixture. Bake at 350° for 40 minutes. May use small loaf pans; bake 30 minutes.
Mix all ingredients and shape into ball. Roll in chopped pecans or parsley. Refrigerate.
Mix first 7 ingredients together and pour into the unbaked pie shell. Bake at 325° for 55 to 60 minutes. Serve with whipped cream or ice cream.
Thaw fish if frozen. In a large skillet, cook bacon over medium-low heat for 6 to 8 minutes or until crisp, turning often. Remove bacon and drain on paper towels. Add onion to drippings in skillet. Cook 5 to 7 minutes or until tender; drain. Stir in tomato. Bring to boiling. Reduce heat. Cover and simmer 1 to 2 minutes or until heated through. Crumble bacon and stir into tomato mixture.
Cook milk, flour/sugar mixture, cocoa and egg yolks on high until thick. Stir in vanilla and butter. Pour into cooked pie shell. Cool.
Brown and drain ground beef. Add tomatoes, garlic powder, tomato sauce, tomato paste, oregano, basil, salt and pepper and simmer. Cook lasagna noodles as directed on package. Place 1 layer of noodles in bottom of a 9 x 13-inch baking dish. Use layers of meat mixture, cottage cheese, Parmesan cheese and Mozzarella cheese. Repeat layers. Bake at 350° for 30 minutes.
Bring water to a rapid boil with salt. Gradually stir in grits with a fork. Cook until all water is absorbed. Stir in butter, a little at a time. Carefully add eggs, cheese, garlic and cayenne pepper. Put into a greased 2 1/2-quart casserole. Bake at 350° for 1 hour and 20 minutes.
Preheat oven to 350°. Mix well the sugar, shortening and egg. Stir in milk and bananas. Sift together flour, baking powder and salt. Stir banana mixture into batter. Pour into a lightly greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Bake at 350° for 70 minutes. Done when toothpick inserted comes out clean.
Blend shortening and sugar; add eggs. Combine remaining ingredients and mix well. Bake for about 15 minutes at 350°. Coconut and dates are also good added to this recipe.
Brown ground beef, celery, onion, and salt. In a skillet, cook cabbage for 5 minutes. After it starts boiling, drain and add meat mixture. Add rice and 1/4 c. cheese. Put in casserole and top with remaining cheese. Bake at 350 degrees for 1 hour.
Soak the golden raisins and black raisins in Amaretto or whiskey.
Mix butter and cracker crumbs and press in bottom of 9 x 13-inch pan and chill. Mix sugar and cream cheese. Beat until smooth. Spread over chilled crumbs. Sprinkle nuts over cream cheese. Spread Cool Whip over nuts. Spread fruit over Cool Whip and chill. (I use fresh fruit but you can use any can of pie filling.)
Mix first 3 ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310°	or until drops of syrup form hard, brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet and cool. Break into pieces. Coat with powdered sugar. Store in airtight container. Makes in excess of 2 pounds.
Cream butter and sugar. Add flour mixed with baking powder and beat. Slowly add nuts and flavorings. Chill in refrigerator for 1 hour. Preheat oven to 350°.
Sauce: Combine onions, tomato paste and water in saucepan and simmer 20 minutes.
Mix mayonnaise, cream of mushroom soup and water. Add cheese, onion, pepper and pimento. Stir in macaroni. Put in casserole dish. Refrigerate overnight. Cook at 350° until brown and bubbly (about 45 minutes to 1 hour).
Sprinkle meat with tenderizer and ginger; let stand for 30 minutes. In a large skillet; stir-fry vegetables in 2 tablespoons of hot oil for 5 minutes, stirring occasionally. Remove from skillet; set aside. Add 2 tablespoons of oil to skillet. Cook meat, onion and garlic; stir-fry 5 minutes. Combine remaining ingredients. Add liquid and vegetables to meat in skillet. Cook, stirring continuously until sauce thickens. Serve over rice.
Brown ground beef and onion; add tomato sauce and water. Boil until thickened. Add kidney beans, salt and pepper. Boil 2 to 3 minutes.
Preheat oven to 325°. Brown pork chops in skillet with small amount of fat. Pour rice into baking dish and place browned pork chops over rice. Peel and cut onion into 4 slices and place on chops. Sprinkle with salt and pepper. Cut lemon into 4 slices and set on top of onion. Pour bouillon over all. Bake, covered, at 325° for 1 hour. Makes 4 servings.
Pour chilled ginger ale into large punch bowl. Add chilled fruit juices. Stir gently. With scoop, dip sherbet into bowl until entire surface is covered. With punch dipper, dip punch over sherbet until pieces of sherbet are fairly small. Use flavor of sherbet to match desired color.
Drop by teaspoon on greased cookie sheet. Bake 20 minutes at 350°.
Melt butter in skillet. Add sugar and syrup. Cook to hard ball stage. This will turn brown color and smoke. Add almonds. Put in buttered cookie sheet pan and let cool.
Cook all ingredients in 1 1/2-quart saucepan over medium heat 4 to 5 minutes, stirring vigorously, until mixture forms a ball. Remove dough from saucepan and let stand on counter 5 minutes. Knead dough about 30 seconds or until smooth and blended. Cool completely. Store in airtight container in refrigerator. Entertain your child with creative dough while you cook!
Add brown sugar to boiling water; add butter until melted (set aside). Cut up bread into cubes. Layer bread with sliced cheese and raisins. Repeat layers. Pour the brown sugar mixture over the bread. Bake in 350° oven until cheese melts, about 25 minutes.
Wash meat, tenderize and poke with a fork. Turn and repeat. Put in a pan lined with heavy foil. Sprinkle tomato sauce, 1 package dried onion soup mix, garlic, 1/2 to 1 teaspoon oregano and 2 teaspoons dried parsley. Seal foil and bake 2 1/2 to 3 hours at 300° to 350°. Slice at diagonal, thinly.
Grease a 13 x 9-inch pan. Spread coconut and then the nuts on the bottom of the pan.
Drain fish and mix with mayonnaise. Make 2 long strips with crescent rolls; pinch perforated parts together. Spread fish mixture on strips and roll jelly roll fashion. Cut each roll into 5 slices. Heat as instructed. Heat soup as instructed. Serve hot and cover with soup.
Mix flour, baking powder, sugar, baking soda and salt in medium size bowl. Cut in chilled butter until mixture resembles coarse crumbs. Stir in buttermilk. Turn dough onto floured board and knead lightly, about 10 strokes. Roll dough 1 1/2-inches thick. Cut into 3-inch circles.
Mix starch with glue until it turns into a solid mass. Silly putty should break apart when pulled.
Combine sugar, syrup and peanut butter in a saucepan. Blend together until smooth and boiling. Remove from heat and immediately pour onto corn flakes. Corn flakes should be in a large round bowl. Stir the mixture together until all corn flakes are covered. Spoon out of bowl onto wax paper. Allow to cool.
Thaw pie crust and bake 10 minutes. Mix beans and picante sauce. Spread half of mixture in bottom of pie shell. Brown meat and add seasoning as directed on package. Spread half of mixture on top of beans. Add a layer of 1 cup cheese and a layer of Tostitos. Repeat layers, except chips.
Drain spinach; squeeze out liquid. Microwave spinach until done; drain again. Cook beef and onions until brown. Drain fat. Stir together cottage cheese, egg, seasonings, garlic and salt. Mix with meat and onions. Spread mixture on noodles; roll them up. Place seam side down in oblong baking dish. Pour tomato sauce over rolls. Bake in oven for about 1/2 hour. Sprinkle with grated cheese before serving. Makes an excellent low-fat meal with a tossed salad.
Cut zucchini into long strips that resemble fettuccine noodles (8 cups total are needed). Toss zucchini with salt. Drain for 1 hour. Rinse; drain and pat dry. Over medium-high heat, cook zucchini in oil and garlic (approximately 2 to 4 minutes). Transfer to a large bowl.
Beat egg white and water until foamy. Add walnuts and mix until coated. In a paper bag, put sugar, salt and cinnamon. Shake to mix. Add coated walnuts and shake until all walnuts are covered with sugar mixture. Put on greased cookie sheet and bake for 1/2 hour at 250°. Then reduce heat to 200° and bake for 1/2 hour more. Stir walnuts after first 1/2 hour of baking. Allow to cool and store in airtight container.
Mix squash, onions and salt together and let stand all day or overnight. Drain well and add rest of ingredients. Bring to a boil and simmer for 30 minutes. Put in hot jars and seal.
Arrange yams and peaches in a dish. Pour brown sugar mixture over top. Bake at 350° for 30 minutes. This is a very pretty dish.
*Batter should be thin enough to spread out when dropped in hot shortening. You can tell by the first one you cook.
Spray 8 x 13-inch pan. Add peaches. Sprinkle dry cake mix over top. Add nuts and melted butter. Bake at 350° for 35 to 40 minutes; cool. Top with Cool Whip and serve.
Melt butterscotch bits and peanut butter in a double boiler. Stir in potato sticks and drop by spoonfuls onto wax paper.
In a large bowl, whisk together flour, baking powder, soda, sugar and salt. Cut in shortening with pastry blender or fingers. Add buttermilk, all at once, stirring with a fork to make a soft, sticky dough. Add a little more buttermilk if dough is too dry. With floured hands, pat dough evenly into greased 9-inch round cake pan.
Remove skin and bones from chicken breasts. Cut into bite size pieces. Melt margarine in large skillet over medium-high heat. Add chicken and onion. Sprinkle with salt. Cook, stirring constantly, for 6 minutes. Add soup, mushrooms with liquid and water. Heat to boiling and continue stirring until mixture is smooth. Reduce heat and stir in sour cream. Do not boil. Serve over cooked noodles or rice.
Chop broccoli heads and tender part of stems. Stir sugar, Parmesan cheese and chopped onion into mayonnaise. Combine all ingredients. Refrigerate several hours or overnight.
Butter a 2-quart casserole dish. Place broccoli in the casserole dish. Lay chicken meat over the broccoli. Mix the next 6 ingredients (and any optional ingredients) and pour over the chicken and broccoli. Top with crushed crackers and more grated sharp Cheddar cheese. Bake at 350° for 1 hour.
Heat oven to 325°. Layer ingredients in order listed in ungreased oblong 13 x 9 x 2-inch pan. Bake 55 to 60 minutes. Let stand 15 minutes before serving. Serves 12.
Press first 2 ingredients into 9 x 13-inch pan. Bake at 375° for 10 to 15 minutes until edges brown. With electric mixer, blend next 3 ingredients. Pour over cooled crumbs. Refrigerate 1 hour. Cover with Cool Whip. Sprinkle with nuts.
Cut bacon in small pieces; fry lightly in saucepan. Remove from pan. Saute onions in bacon fat. Add water and potatoes. Cook until potatoes are done. Add canned milk, corn, bacon and seasonings. Heat and serve. If fresh corn is used, cook with potatoes.
Grease and flour two 4 x 8-inch loaf pans; preheat oven to 300°. Break eggs into bowl and beat thoroughly; add sugar and beat well. Add baking powder and salt to flour and mix. Stir flour mixture into the eggs and sugar batter; add nuts and fruit. The pecans, cherries and dates are to be added whole. Bake for 1 1/2 hours. Serves 12 to 15.
Beat egg and sugar until smooth. Mix flour, baking powder and salt. Stir into egg mixture. Add apple, nuts and vanilla. Bake in buttered pie pan for 35 minutes at 350°. Serve with ice cream. Serves 6.
Mix all ingredients, except cheese. Put in casserole. Top with cheese. Bake at 350° until bubbly. This takes about 20 minutes. One serving equals 175 calories. Serves 3.
Combine bread crumbs, Parmesan cheese, parsley flakes and garlic salt. Dip chicken in melted butter, then coat with crumb mixture. Bake at 375° for 1 hour. Baste occasionally with remaining melted butter.
Boil yams until tender. Drain, cool, peel, and cut in half. Put sugar, butter, orange juice and grated rind in a large skillet. Heat slowly, stirring occasionally. Simmer the yams, a few at a time in the mixture over low heat until all are glazed. Remove to a baking dish. Heat the orange sections for 2-3 minutes in the skillet, arrange over yams in serving dish.
Combine all ingredients and mix well. Cook over hot water, stirring constantly until well thickened, about 10 minutes. Chill well before spreading on cake.
In skillet, cook sausage, onion, and pepper until meat isn't pink and vegetables are tender. Stir in soup, rice, and sausage mixture. Mix well. Put in well greased 13 X 9 baking dish. Cover and bake at 350 degrees for 40 minutes. toss bread crumbs and butter; sprinkle over mixture and bake uncovered for another 10-15 minutes, or until rice is tender. Let set 10 minutes before serving.
Grease a 2-quart baking dish with 1 teaspoon of the butter. Arrange fish in a baking dish. Blend salt, Tabasco sauce, paprika and Parmesan cheese into sour cream. Spread over fish. Top with bread crumbs and dot with remaining 3 teaspoons butter. Bake, uncovered, in a 350° oven for 30 minutes until fish is easily flaked with a fork. Serve with lemon slices.
Mix together sugar, flour and cornstarch, then add vinegar and water and cook until hot. Add beets and let stand at least 30 minutes. Just before serving, bring to boiling point and add 2 tablespoons of butter.
Bake cake; cook pudding. Punch holes in cake with fork and pour pudding over cake. Boil pineapple with 1 cup sugar; pour over cake. Layer Cool Whip over cake then add coconut.
Preheat oven . Mix ingredients in a mixing bowl. Pour into a greased 9-inch pan. Bake at 350° for 30 minutes.
Combine flour, salt, pepper and paprika. Coat each piece of chicken with flour mixture. Reserve 2 tablespoons remaining flour mixture. Brown chicken in shortening. Place chicken in 2-quart baking dish and sprinkle with onion, carrots and mushrooms. Blend reserved flour mixture, brown sugar, ginger and salt into drippings. Stir to make a smooth paste. Add orange juice concentrate and water. Cook until bubbly. Pour over chicken and vegetables. Cover and bake for 1 1/2 hours at 350°. Serve over rice.
In a large bowl combine first 4 ingredients with a pastry blender. Cut in shortening until coarse crumbles. Place warm water in a bowl; add yeast. Stir until dissolved. Add yeast mixture and buttermilk to dry mixture and blend well. Roll dough on floured surface to 3/4 inch thick. Cut into 2 1/2 inch biscuits, cover and let rise until double, about 45 minutes. Bake at 400° about 15 minutes.
Mix cornstarch, sugar and salt together, then stir into rapidly boiling water. Cook until thick and clear, stirring constantly. Cool and add vanilla (optional: add 1/2 teaspoon almond extract). Stir in stiffly beaten egg whites. Pour into cooked pie shells. Cover with whipped cream and coconut. Chill. Makes 2 pies.
Wash eggplant. Beat remaining ingredients with beater until smooth. Heat oil to 375° in a skillet. Slice eggplant into 1/4-inch slices. Dip slices into batter. Let excess drip off. Fry in hot oil until golden brown.
Make syrup of sugar and boiling water. Add gelatin to hot syrup. Stir until dissolved. Cool syrup. Mix in lemonade, orange juice, pineapple juice, water and almond extract. Freeze. Thaw at room temperature for about 3 hours, before serving. When ready to serve add ginger ale. Serves 100.
Combine all ingredients; mix well. Drop mixture by tablespoons into hot oil in skillet. Flatten patties out and cook until golden brown. Turn and brown on both sides.
Cook sugar, flour and water over medium heat. Add 3 ounces of Jell-O. Let cool, then add strawberries. Cook pie shells as directed on package. Add mixture to each pie shell. Put in refrigerator until cool. Top with Cool Whip. Makes 2 pies.
Line large baking dish with layer of tortillas. Sprinkle with chicken broth. Saute onions and green peppers. Add soups and chili powder. Pour layer of soup mixture over tortillas, then a layer of chicken, then a layer of cheese. Repeat layers. Pour over all the Ro-Tel or the tomato soup with chili powder. For a milder taste, use 1/2 can Ro-Tel and 1/2 can plain tomatoes. Bake 1 hour at 350°. Serve with vegetable salad and Mexican rice or beans.
Combine pineapple, sugar, cheese cake filling mix and sour cream. Stir until mixture thickens. Fold in Cool Whip.
Heat milk, water and butter (do not boil). Combine all dry ingredients in medium mixing bowl. Add hot liquids; beat 2 minutes at medium speed, scraping bowl occasionally. Turn onto a floured board. Knead 2 to 3 minutes until smooth. Place in greased bowl; grease top. Cover and place bowl into large pan of very warm water. Let rise 15 minutes. Shape into smooth balls and place in greased baking pan. Cover and place pan over very warm water. Let rise 15 to 25 minutes. Bake at 375° for 20 to 25 minutes. Makes 1 dozen.
Combine water, yeast and honey. Stir until yeast dissolves. Add 5 cups flour and salt. Beat hard with a big spoon until batter is smooth. Add remaining flour and blend well. Pour oil over dough while in the bowl and knead just 2 or 3 minutes. The oil will be absorbed by the dough. Cover and let rise until doubled. Punch down and turn onto lightly floured board and knead slightly. Shape into 2 loaves and put into greased bread pans. Cover and let rise until doubled. Bake at 400° for 30 minutes or until done.