HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well the first 5 ingredients and pour 1/2 batter into greased and floured tube pan. Sprinkle with brown sugar and 1/2 teaspoon cinnamon. Then pour in rest of batter and bake at 325° for 1 hour. Glaze with mixture of powdered sugar, 1 teaspoon cinnamon and milk.
Cream butter and sugar thoroughly, beating with the same stroke. Add eggs one at a time and beat approximately 3 minutes to each egg. Add flour, sifted 3 times, with salt and baking powder, gradually. Beating vigorously, add vanilla. Last, pour in the heavy cream in small amounts and bake in a moderate oven which has been slightly heated to just warm. Set at 325°.
Cube and dredge with seasoned flour the beef chuck. Brown in deep well cooker, using "high" speed in the fat. Add water. Cover cooker. When boiling, turn switch to "low." After 1 1/2 hours, add all other ingredients. Turn switch to "high" until steaming, then speed 6 until vegetables are tender. Remove vegetables and meat from stock. Mix 1/4 cup flour with 1/2 cup cold water and thicken stock. Combine. Time: 2 hours. Yield: 6 servings.
Mix all except ginger ale. Make a ring with juices in mold or Bundt cake pan. Put ring in punch bowl. Add juice and the ginger ale right before serving.
Cook the ground pears and sugar together; add pineapple. Cook until thick enough. Stir to keep from sticking (easy to burn). Pour into pint jars.
Dissolve yeast in warm water. Add 1 tablespoon sugar and baking powder. Let stand for 20 minutes. Scald milk, then add margarine, 1/3 cup sugar and salt. Cool 10 minutes, then add beaten eggs. Combine both mixtures with flour. Cover and refrigerate overnight.
Cut zucchini long ways and hollow out. Take seeds out if too big. Chop and set aside. Brown ground beef and onion. Drain. Cook chopped zucchini until water is cooked out; drain. Add tomatoes, tomato paste and Italian seasoning. Simmer for 10 to 15 minutes. Fill zucchini boats. Wrap in foil. Bake at 350° until tender. Uncover. Sprinkle Cheddar cheese and bake until melted. Let cool 5 minutes before serving.
Combine first 6 ingredients in a blender container. Process 1 minute. Add poppy seed. Process several seconds. Store in refrigerator. Yield: 3 1/2 cups.
In a saucepan, cook green onions and lettuce in margarine over low heat for about 5 minutes. Combine flour with water and add to lettuce mixture. Stir until thickened. Add peas and salt; simmer until heated thoroughly. (May be cooked in microwave.)
In large skillet, cook and stir onion and celery in butter until tender. Stir in about 1/3 of bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Use enough broth for moist feel to dressing.
Sift all dry ingredients together. Cut in shortening. Dissolve dry yeast (or 1 cake) in 2 tablespoons warm water. Add 2 cups buttermilk. Mix together. Roll dough out thin and cut with biscuit cutter. Fold over and bake about 15 minutes in 400° oven. Will keep several days in icebox.
Bake ham in a roasting pan, uncovered, in a 350° oven for 1 1/2 hours. Remove from oven and cut off skin with a sharp knife. Score fat into diamond shapes. Place a whole clove in the center of each diamond. Spread mustard over ham. Then press on brown sugar. Secure pineapple slices on ham with toothpicks. Bake an additional 30 minutes, basting frequently with pineapple juice. Makes 10 to 12 servings.
Preheat oven to 425°. In a 9 x 13-inch baking pan in oven, melt butter. Remove from oven. Add potatoes and salt. Toss together and arrange potatoes in even layer in pan. Sprinkle with cheese and bread crumbs. Cover with foil. Bake 20 minutes. Uncover and bake 15 minutes more until potatoes are tender.
Mix oleo, brown and white sugar. Add beaten eggs. Stir in flour and baking soda. Also, add walnut meats. Divide dough into 2 parts and pat into 2 long loaves. Chill in refrigerator overnight. Slice about 1/4-inch thick and bake in 350° oven. Makes about 90 cookies.
Brown sausage in skillet; drain. Layer the bread, cheese and sausage in 9 x 13-inch baking dish. Beat eggs with 2 cups milk in bowl. Pour mixture over layers.
Beat egg yolks well; add sifted dry ingredients and milk alternately to the yolks. (Do not beat.) Use a whisk or spoon. Then add butter which has been melted. Lastly fold in the stiffly beaten egg whites. Bake on hot waffle iron. Do not beat or waffles will be tough!
Brown and ground up Grillers or Breakfast Patties. Allow meat to cool slightly. In large dish, toss all ingredients and serve immediately.
Place first 5 ingredients in mixer bowl. Beat until fluffy. Add milk gradually, (so it won't melt the other ingredients). Beat until fluffy and creamy.
Place ribs in large roasting pan. Whisk preserves and next 3 ingredients until blended; pour over ribs. Cover and chill overnight. Remove ribs from marinade, reserving marinade in a small saucepan. Line baking pan with foil; add ribs and sprinkle a little salt and pepper. Bring marinade to a boil; cover. Reduce heat and simmer 5 minutes. Bake ribs at 325° for 1 hour and 30 minutes or until tender, basting frequently with marinade.
Melt margarine. Stir in flour. Continue stirring while adding chicken stock. Stir until smooth and well mixed. Cook 10 minutes. Add half and half and broccoli. Serve when hot.
Add water to make a gallon of solution. Let set for 24 hours in an uncovered container before using.
Put all ingredients in pan; boil them. Cool. Don't let get cold. Add 3 cups flour and 2 teaspoons soda. Bake at 325° until done.
In double boiler, cook vanilla pudding with the 1 1/2 cups milk until thick. Set aside.
Sift flour and measure. Add baking powder, salt and cinnamon. Sift again.
Add butter to rice and set aside. Mix flour and sugar in a bowl. Mix 2 beaten eggs with milk. Stir in flour and sugar; add vanilla and nutmeg. Add rice and butter. Pour into greased casserole dish. Bake at 350° until toothpick inserted in center comes out clean.
Mix 1 1/2 cups flour, sugar, salt and yeast. Heat milk, water and butter to 120° to 130°. Gradually add to dry ingredients and beat 2 minutes at medium speed. Add 1/4 cup flour, beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. Knead 2 to 3 minutes. Divide dough in 12 equal balls. Place on cookie sheet. Let rise 30 minutes. Heat oven to 375° and bake 10 to 20 minutes or until done. Remove from pan to cool.
Boil potato cubes. Add salt to keep potatoes together. Chop eggs into potatoes. Put all other ingredients in bowl. Salt and pepper. Mix well. Sprinkle with paprika.
Mix cake mix, stick oleo and 1 egg. Pour into 9 x 13-inch pan.
Beat 6 whole eggs plus the yolk of the seventh egg. Mix the beaten eggs with the sugar, butter and coconut.
Mix all ingredients together and sprinkle with cheese. Bake at 400° for 30 minutes.
Heat the milk and slowly add to egg yolks, stirring constantly. Boil slowly until thick and remove from heat and cool completely. Put pineapple, cherries, pears and marshmallows in large bowl. Add the juice of 1 lemon and the cooled egg yolk mixture. Fold in the whipped cream. Let stand overnight. Serves 15 to 18.
Spread butter on both sides of bread. Place in bottom of 9 x 13-inch baking dish to cover completely. Combine next 3 ingredients in bowl. Spread over bread. Mix eggs and milk in bowl; pour over ham mixture. Chill for several hours or overnight. Bake at 325° for 1 1/4 hours.
Soften cream cheese with mayonnaise. Add salt and add to Jell-O. Beat smooth with mixer. Add other ingredients. Mix well and put in a well buttered mold or pan. Refrigerate 4 hours.
Cream together sugar, shortening and eggs. Add sour cream and baking soda. Mix well. Add vanilla, almond extract and salt. Combine with flour and baking powder. Cover and chill overnight (or a few hours). Roll and cut. Bake at 375° for about 10 minutes. Makes 6 dozen.
Crumble crackers in a 9 x 12-inch dish. Melt butter and pour over cracker crumbs. Mix well. Press out to cover bottom of dish. Mix pudding and milk until mixed well. Add softened ice cream; blend well until smooth. Pour on top of cracker crumbs. Top with Cool Whip. Cover with coconut.
Cook potatoes in boiling salted water about 10 minutes. When cooked, quarter the potatoes and put in large bowl. Add green beans, tomatoes, onion, olives, parsley, pinch of salt and pepper. Pour 1/2 cup of vinaigrette over the vegetables and toss gently but well.
Melt butter and chocolate chips slowly in small saucepan. Add condensed milk, vanilla and flour. Cream together. Drop by teaspoons onto greased cookie sheet. Bake 8 to 10 minutes at 350°.
Cut fruits and nuts in small pieces. Dredge in part of flour. Cream butter and sugar until light and fluffy. Add eggs, one at a time. Beat batter well after each addition. Sift remaining flour and baking powder together. Add flavorings to creamed butter mixture; fold dry ingredients into mixture. Add fruits and nuts. Blend well. Bake slowly (275°) in greased papered pans, about 4 hours. Makes 12 to 14 pounds.
Mix peanut butter, marshmallow cream and chocolate chips together and form into 1-inch balls. Roll balls in graham cracker crumbs.
Combine cheese, Accent, hot sauce, green onions and 1/2 beef. Mix thoroughly and shape into ball. Cover outside of ball with 1/2 beef. Chill 2 hours. Serve with crackers.
Mix pistachio and pineapple together. Stir in Cool Whip, marshmallows, nuts and cherries. Make day before. Need to allow marshmallows to dissolve.
Stir all ingredients together. Knead dough with spoon until smooth. Let rise until double in size. Press out on a greased cookie sheet or pizza pan. Bake at 425° for 10 to 15 minutes, then add toppings and bake until nice and brown on bottom. Use toppings as hamburger, pepperoni, onions, mushrooms, pizza sauce, etc.
Combine cabbage, carrots, green peppers and onion in a large bowl or dishpan. Bring pepper, salt, sugar, bacon drippings and vinegar to a boil in saucepan. Stir while boiling. Cool slightly and add 1/4 cup water. Pour over cabbage mixture.
Melt cheese in top of double boiler with 1/2 cup milk. Pour over cooked vegetables in casserole dish. Heat in a 350° oven until bubbly. Garnish with parsley. Delicious served with hot bran or whole wheat muffins.
Heat oven to 375°. Mix all ingredients. Turn into an 11 x 7-inch baking dish. Score top of loaf with knife to mark off servings. Bake 1 to 1 1/4 hours or until done. Makes 8 servings.
Combine water and sugar in a saucepan. Stir to dissolve sugar. Bring to a boil; add cranberries and cook until skins pop, about 8 to 10 minutes. Remove from heat and let cool. Serve warm or cold. Makes about 3 cups.
Cream the shortening; add the sugars and cream well. Add the eggs one at a time and beat well. Add vanilla. Sift flour, soda and salt together and add to the mixture; add nuts last. Roll in wax paper and freeze until ready to cook. Make the rolls about 2 inches in diameter and cut in slices 1/8 to 1/2-inch thick. Arrange on greased baking sheet and bake at 300° for 10 to 15 minutes.
Preheat oven to 350°. Line bottoms of 2 (8-inch) round cake pans with waxed paper. Grease and flour pans. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium size bowl; set aside.
Cook rice until firm; cool. Saute beef and sausage; put aside. Stir-fry vegetables in grease remaining in pan. Add meat mixture, then rice, constantly stirring to keep from burning. Pour soy sauce over mixture. Stir and simmer for 15 minutes. Serve while hot.
Mince or mash 2 - 4 cloves of garlic in olive oil. Refrigerate for a day or so. Slice Italian bread part way through. Spread with oil and garlic mixture, wrap in foil and heat in oven.
Clean and cut up chicken. Place in kettle with just enough water to cover. Add onion, celery, salt and pepper. Simmer gently for 2 to 3 hours. Add water as necessary. Remove chicken and cool. Take chicken from bone and return to liquid. Bring back to a boil. Drop dumplings, by spoonful, into boiling liquid and cook, covered, for 15 minutes.
Preheat oven to 375°. Mix shortening, butter, sugar, egg and flavoring. Add flour and mix. Divide dough in half and add red food coloring to half of dough. Roll a 4-inch strip using 1 teaspoon dough from each color. Twist together and shape like a candy cane. Sprinkle with granulated sugar. Bake 10 minutes on ungreased baking sheet.
Combine sugar, Karo, water and peanuts in large saucepan and cook over low heat 50 minutes. Add paraffin. Remove from stove. Add soda quickly. Pour at once onto a greased baking sheet and let stand until cold. Break into pieces. Yields 3 pounds.
Preheat oven to 350°. Trim fat from chops, heat fat in large skillet over medium-low heat until skillet is coated with fat. Discard trimmings. Brown both sides of chops about 15 minutes total. Transfer chops to a shallow 2-quart oblong baking dish.
Fry bacon until crisp. Remove bacon and cook okra in bacon drippings. Stir in tomatoes and cooked bacon. Add salt and pepper. Cover skillet and cook an additional 15 minutes. Yield: 8 servings.
Cut steak in thin strips (tenderize). In large skillet, brown meat in oil. Add onions and saute until tender. Blend soup, liquid from mushrooms and garlic salt. Pour over steak. Add mushrooms. Simmer, covered, 1 hour or until tender. Serve over rice.
Mix these with mixer well!!!. Then drain crushed pineapple (size of can depending on size of your toaster). Fold into above mixture and spread over cold cake. Over this spread whipped topping, may put some chopped nuts on top also.
Place chicken in a 13 x 9 x 2-inch baking dish. Layer egg slices on top of chicken.
Mix flour, sugar, brown sugar, salt and nutmeg together. Take 3/4 cup of this mixture and to it add 1 teaspoon cinnamon and stir in 1/3 cup oil and set this aside. It will be used as topping.*
Prepare cake mix following directions on box. In a small bowl, combine melted butter or margarine and brown sugar. Mix well and pour into a 13 x 9 inch pan. Place peach slices evenly over mixture in pan. Pour cake batter on top. Bake in a preheated 350° oven for 25 to 40 minutes or until cake is done.
Dissolve gelatin in hot water. Mix with rest of ingredients. Pour in mold and refrigerate. Serve as an appetizer.
Cream together shortening and sugar; mix in eggs and bananas. Sift together dry ingredients. Mix well and turn into greased 8-inch loaf pan. Bake at 350° for 1 hour.
Blend all ingredients. Pour into 9 x 13 x 2-inch greased and floured baking dish. Bake about 35 minutes at 325°.
Mix together. Pour in 9 x 13-inch pan, greased. Cover and let set overnight. Bake at 350° or 45 minutes.
Heat oil on medium-high in deep skillet. Brown chicken and sausage in vegetable oil. Remove meat from skillet. Brown onions and bell pepper in skillet with meat drippings until soft and clear. Drain excess oil; add water to browned onions and meat drippings. Stir until nothing sticks to bottom of skillet. Add chicken and sausage back in skillet. Cook on low to medium until chicken is done.
Mix well all ingredients. Bake at 375 for 40 to 50 minutes.
Cook cabbage in boiling water until tender. Be sure to salt. Drain thoroughly. In a large skillet, saute onions in 5 tablespoons of butter until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from heat. Stir in cabbage, salt and pepper. Transfer to 2-quart baking dish. In a small skillet, melt remaining butter until lightly brown. Sprinkle over casserole and bake uncovered at 350° for 20 to 30 minutes or until heated through. Makes 6 to 8 servings.
Wash cucumbers. Do not peel. Cut into very thin slices. Put cucumbers, onions and peppers into a large kettle. Dissolve salt in water and pour over vegetables. Stir. Put a 2-inch thick layer of ice cubes or crushed ice over the top and let stand 3 hours, weighted with a heavy object.
Cook shells by package directions. Brown hamburger meat, onion, salt and pepper. Sprinkle cheese over this mixture when meat is done.
Mix lemon juice and milk together; add rest of ingredients. Pour into two 9-inch graham cracker crust pie shells and cool for 1 hour.
Note: If using a cake mix with pudding already in mix, omit instant pudding, use only 3 eggs and only 1/3 cup oil.
Mix sugar and Karo syrup; let come to a full boil. Remove from heat. Add crunchy peanut butter. Add corn flakes and mix well. Drop by teaspoon onto wax paper.
Mix until all lumps are out. Pour in ungreased pan. Bake in a 350° oven until done.
Dissolve gelatin in hot water and cool before adding other ingredients. Pour into 9 x 13-inch dish or mold and place in refrigerator until set. Unmold and serve.
For every egg add: 1/2 teaspoon mustard and 1 teaspoon Miracle Whip.
Brown stew meat in black iron pot in a small amount of oil. Add seasoning, soup, wine and vegetables. Cover and bake at 200° for no less than 8 hours.
Melt butter in 9 x 9-inch pan. Layer ingredients as listed. Bake at 350° for 30 minutes. Cool before cutting. Serves 16.
Mix flour and sugar. Cut in butter. Reserve 1 cup for topping. Add candy bars. Add buttermilk and soda to flour mixture, then egg and vanilla. Sprinkle with topping. Bake at 350° for 35 minutes in 9 x 13-inch pan.
Pressure cook (or boil) chicken until tender and starts to fall from the bones. Cool and debone. Cook barley as directed on box. Cook potatoes and carrots until tender. Mix all together with water and seasonings; bring to a boil. Add noodles and simmer 1 hour.
Mix one stick of melted margarine and graham crackers. Press into oblong pan. Beat eggs, remaining margarine and sugar together for 15 minutes. Spread on crust. Top with sliced bananas, followed by pineapple, Cool Whip, nuts and cherries. Refrigerate overnight.
Combine cornmeal, flour, salt and chili powder and pepper. Dip chicken in milk; roll in cornmeal mixture.	Place in greased 13 x 9 x 2 baking pan. Drizzle with butter. Bake uncovered at 375° for 50 to 55 minutes or until juices run clear. Yield: 4 to 6 servings.
Saute onions until tender. Add mushrooms and broccoli, thyme, 1/4 teaspoon pepper and salt. Cook until mushrooms are tender and broccoli is tender-crisp. Add to bread cubes in a large bowl. Toss and add 2 to 3 cups of hot water. Stuff turkey or bake for 40 to 50 minutes. Good with poultry or pork.
Beat egg whites, salt, cream of tartar and peppermint extract until soft peaks form. Add sugar gradually, beating until stiff peaks form. Add chocolate chips to mixture. Drop by teaspoonfuls on cookie sheets. Bake in slow 300° oven for 25 minutes.
Place chicken in ungreased 9 x 13-inch baking dish. Arrange peas and carrots over chicken. Mix soup and broth with whisk; pour over chicken. Blend with a whisk the flour, margarine and milk. Pour batter evenly over chicken and bake at 375° until bubbly and top of crust is brown, approximately 30 minutes.
Combine zucchini, onions and salt; let stand overnight. Rinse in cold water; drain. Combine remaining ingredients; add to vegetables. Bring to a boil and simmer 20 minutes, stirring often. Put into hot jars and seal.
In a 1 cup glass measuring cup combine cold water and gelatin. Let stand 2 minutes. In a small saucepan bring 2 inches of water to a boil. Place measuring cup in saucepan. Heat and stir about 1 minute or until gelatin is dissolved. Remove. In bowl, beat whipping cream and sugar with electric mixer on medium speed while gradually adding gelatin. Continue beating until stiff peaks form. Makes 1 cup. This will freeze in a covered container for up to a month. Thaw several hours in refrigerator before using. Then stir.
*If using plain flour and corn meal, use 3 teaspoons baking powder and 1/4 teaspoon baking soda.
Melt marshmallows in margarine. Stir in nuts, cherries, vanilla, and graham cracker crumbs. If mixture is too dry, you can add cherry juice. Form into rolls and wrap in foil. Place in refrigerator until firm. Slice before serving.
Cook broccoli according to package directions; drain. Place spears in greased pan 12 x 8-inch. Soak bread in butter. Mix mayonnaise and lemon juice. Pour over chicken. Sprinkle with cheese. Toss bread crumbs with butter and sprinkle over casserole. Bake at 350° for 35 minutes or until bubbly.
Blend oil and sugar; beat. Add egg yolks; beat well. Add hot water, then dry ingredients. Stir in potatoes, nuts and vanilla. Beat egg whites; fold in dough. Bake at 350° for 30 to 35 minutes.
In large bowl, sift flour and sugar together. In a saucepan, mix water, cocoa and butter together. Bring to boil. Pour over sugar and flour mixture; blend. Add remaining ingredients. This cake is baked in a greased 10 x 15-inch jelly roll pan. Bake at 375° for 25 minutes.
Shell uncooked shrimp; leave tail shells on. Split shrimp down backs; spread apart, butterfly fashion. Dip uncooked shrimp into milk and egg mixture. Next, dip in bread crumbs and paprika mixture. Combine crab meat, Worcestershire sauce, salt, pepper, Tabasco sauce, mustard, mayonnaise and bread cubes. Saute onion and green pepper in 2 tablespoons melted butter; add to crab meat mixture. Firmly stuff breaded shrimp with crab meat mixture. Place shrimp, tail sides up, on greased shallow baking dish. Baste with butter. Bake in 400° oven for 30 to 40 minutes, until brown. Yield: 5 servings.
Cook spaghetti and drain. Divide evenly into 2 greased 8 x 12-inch cake pans. Then mix cottage cheese and sour cream. Spread cheese mix over spaghetti. Brown hamburger. Add sauce and mushrooms. Pour over cheese and spaghetti. Bake at 350° for 45 minutes.
Mix soup and wine. Put cheese on top of chicken in 9 x 13-inch dish. Pour soup mixture over chicken. Add stuffing and drizzle with oleo. Cook at 350° for 50 minutes.
For filling: In a medium saucepan, combine cranberries and dates. Cook, covered, over low heat for 10 to 15 minutes or until cranberries pop, stirring frequently. Stir in 1 teaspoon vanilla. Set aside.
Mix ketchup and Pepsi together in 5 qt. saucepan over medium heat. Please chicken in saucepan. Simmer for 1 hour. (Liquid should cover the chicken.)
Saute onion in grease until done. Combine remaining ingredients and fry in pan until bottom is crusty. Do not stir!! This is a great old English recipe!
Dice apple and bananas. Combine with cherries. Toss with pineapple, orange sections and nuts. Mix in mayonnaise and serve on cool, crisp lettuce leaves.
Saute ham chunks, onion and pepper sauce in oil 3 to 5 minutes. Combine peas and ham mixture. Add rice. Place in 2-quart baking dish; bake at 325° until heated.
In medium bowl, stir cream cheese with spoon until fluffy. Add yogurt, nonfat dry milk powder, mayonnaise and Italian seasonings. Continue mixing well until blended. Add diced ham and drained spinach. Mix gently to combine. Cover and chill until ready to serve. Diabetic: 1 1/2 meats and 2 vegetables.
First cook chopped up beef in deep pan with cooking oil until lightly brown, then pour water (about 4 or 5 cups or more; it depends). Cook meat about 30 or 40 minutes. Then put in the rest of the ingredients and cook until tender. Always put potatoes in last; they cook faster than the vegetables. Add salt and pepper to your desire.
Wash and dry okra. Cut in 1/2-inch slices. Heat olive oil and butter in heavy saucepan. Saute okra, onion, garlic and green pepper for 3 or 4 minutes, stirring frequently. Sprinkle with flour. Stir until flour becomes golden brown. Add tomatoes, chicken broth, water, bay leaves, thyme, hot pepper sauce, Worcestershire sauce and salt. Cover, boil and simmer 45 minutes. Add shrimp and cook 10 minutes more. Ladle gumbo over rice.
Refrigerate potatoes overnight. Grate potatoes. Mix all ingredients together. Spread in a 9 x 13-inch pan. Bake, uncovered, at 350° for 45 minutes. Excellent side dish to go with ham.
Mix all ingredients except chips in one-quart casserole. Bake for 25 minutes at 350°. Add chips and bake 5 minutes longer. Cracker or bread crumbs may be used for topping.
Place chicken in a 9 x 13-inch pan. Mix dressing, preserves, soup mix and water. Pour over chicken. Bake 1 hour at 350°, covered. Put pineapple, pepper and tomatoes on top and bake another 1/2 hour, uncovered. Serve with rice or noodles.
Mix shortening and sugar, then add beaten eggs. Beat in dry ingredients and vanilla. Add bananas and nuts last. Beat just enough to mix in well. Pour in greased and floured loaf pan and bake at 350° until done.