HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream well butter and sugar. Beat in eggs and vanilla. Sift together dry ingredients. Alternate water and egg mixture to dry ingredients. Stir in kraut. Turn into 2 greased 9-inch round cake pans. Bake at 350° for 30 minutes or until cake tests done. Frost with mocha icing.
Saute bacon. Remove and save. Season and flour beef cubes. Brown in bacon drippings. Place in casserole with boiling beef stock, water and wine. Put in oven. Add spices including 1 onion impaled with garlic cloves. Brown onions in drippings. Continue to saute. Add wine from time to time. Reserve 1 cup wine. Add onions last 1/2 hour. Before serving, add mushrooms, last cup of wine and crumbled bacon. Bake in 3-quart casserole at 325° for 2 1/2 to 3 hours.
Brown hamburger, diced onion and diced green pepper in skillet. Drain all grease. In Dutch oven or large pot, combine hamburger (crumble into small pieces), onion, pepper and remaining ingredients. Simmer slowly for 30 minutes. Serve hot with cornbread or crackers. Serves 6 to 8.
Cream margarine, sugar and eggs. Add nuts, spices, soda and salt. Add applesauce. Add flour a cup at a time. Bake at 400° for 18 minutes. Batter will keep in covered container in refrigerator for 6 weeks. Raisins are good in these.
Fry bacon on in black iron pot. Add green beans, water, salt and pepper. Cover and simmer one to two hours. The secret of this recipe is cooking in the black iron pot.
Boil sugar, vinegar, salt, celery seed and mustard seed. While mixture is boiling, shred vegetables. Pour over vegetables and mix well. Let stand 3 hours and drain. Put in jars and seal.
Makes a large amount. RICH! You can also add chopped nuts, grapes, mandarin oranges.
Cut ham into bite size pieces. Place in large saucepan. Add jar of beans with juice, broth and water. Bring to boil. Reduce heat to simmer for 30 to 40 minutes. Serve with noodles.
Combine first 4 ingredients in a saucepan; bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat; let cool completely. Strain, discarding cloves and cinnamon sticks.
Cook noodles in salted water and set aside. Mix Ricotta cheese, 1/2 Mozzarella and cottage cheese and egg in bowl. Stuff this mixture into tubes or shells.
Chop the first 4 ingredients. Add sugar (may use 1/4 cup sugar if desired), celery seed, salt and pepper.
Sift cinnamon and cloves with flour and sugar. Cook at 350° for 1 hour and 25 minutes.
Mix together ingredients. Bake in greased and floured jelly pan at 350° for about 15 minutes. Do not overcook. Ice hot brownies.
Mix Jell-O, hot water, cold water and pear juice together. Mix cream cheese and pears to Jell-O mixture. Add celery and pecans. When congealed, cut in squares.
Combine basil, oil and vinegar in a small bowl; set aside. Slice bread in half lengthwise. With a spoon, hollow out bottom half, leaving a 1/2-inch thick shell. In the shell layer 1/2 cheese, the pastrami and the tomatoes. Top with the basil mixture and sprinkle with pepper. Top with the remaining cheese and bread top. Wrap in heavy foil. Bake at 350° for 20 to 30 minutes, or heat in covered grill for the same length of time or less. To serve, cut crosswise into 4 to 6 slices.
Combine mashed potatoes and sugar. Add coconut, vanilla and salt. Blend well. Form into peaks on slightly greased surface. Allow to stand 20 minutes to dry. Melt chocolate over hot water (not boiling) and dip base of each peak in it. Allow to stand on wax paper until chocolate is firm.
Fry chicken until brown; add all ingredients except mushrooms. Cook at least 1 hour or until tender. Add mushrooms last 10 minutes.
Slice cukes and put in salt water for 6 hours, then drain and grind with red peppers and onions. Put in kettle and squeeze out juice. Then cover with vinegar (about 2 cups). It doesn't need to cover as long as you can see the juice. Then add sugar, celery seed, mustard seed and turmeric. Boil 1 hour. Seal while hot. This is very good!
Mix all ingredients, except pie shells, together. Pour into 2 chocolate pie shells. Freeze. Garnish with crushed salted peanuts, if desired. Thaw slightly before serving. Delicious!!! (Hershey's chocolate syrup may be added on top of each slice, if desired.)
Crush Oreo cookies (you may use an Osterizer or Ziploc bag with a rolling pin). Set aside. Cream margarine, cream cheese and powdered sugar in a medium bowl; set aside. Mix milk and instant pudding per package directions or beat for 1 1/2 minutes. Add Cool Whip; mix until thick or for 1 minute. Combine cream cheese mixture and pudding mixture. Blend well.
Lightly butter jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Mix cereal, peanuts, raisins and banana chips in a large bowl. Mix pudding and pie filling (dry) and honey in a small saucepan; heat to boiling over medium heat, stirring constantly. Reduce heat; boil and stir 1 minute. Remove from heat. Stir in peanut butter. Pour over cereal mixture; toss until evenly coated. Spread in pan. Refrigerate 30 minutes. Break into bite size pieces. Store snack in covered container at room temperature or in refrigerator. Makes about 10 cups of snack.
Place frozen rolls in Bundt or tube pan. Sprinkle with cinnamon sugar (and nuts, if desired). Melt oleo in saucepan. Add brown sugar and pudding. Stir until melted and hot. Pour over rolls while hot. Place pan in cold oven overnight. Next morning, leave pan where it is. Turn oven onto 350°. Bake 30 minutes. Invert on plate immediately.
Preheat oven to 375°. Into large bowl, sift together flour and 3/4 cup sugar. Sift again. In clean, large bowl of standing electric mixer or in mixing bowl, place egg whites. Using mixer on low speed, beat egg whites until foamy, about 1 minute. Add cream of tartar and extracts. Gradually increase mixer speed to high. While beating, sprinkle in remaining 1/2 cup sugar, one tablespoon at a time. When all sugar has been added, use rubber spatula to scrape sides and bottom of bowl. Resume beating at high speed until egg whites are stiff but moist.
In a large pan, stir together sugar, butter, milk and 1 teaspoon vanilla. Bring mixture to a boil. Boil exactly 11 minutes, stirring constantly. Take off heat; add marshmallows, nuts and chips. Beat until smooth. Pour into a large buttered pan. Makes 5 pounds.
Preheat oven to 325°. Mix all ingredients, except bacon, and form into two loaves. This is fun! (One can be frozen and served later.) Place in tureens (if you have them, it makes a nice presentation) or 9-inch loaf pans. Lay bacon strips on top to cover and bake for 1 1/4 hours. Drain any accumulated fat. (There will be very little if you use the turkey variations.) If serving cold, remove bacon and invert loaf; some jelly glaze will appear on the top. Each loaf serves 8.
Layer potatoes and applesauce alternately in buttered 1 1/2-quart casserole. Dot with brown sugar and butter. Bake at 350° for 30 minutes or until flavors are blended and top is brown. Makes 6 servings.
Combine all ingredients in a greased casserole dish. Add 1/4 cup milk before baking. Bake at 375° for about 1 hour.
Cook sugar and water until syrupy. Cool. Add remaining ingredients and blend until smooth. Chill.
Blend together the cheese and butter, which have been softened to room temperature. Stir in flour. Refrigerate for one hour. Divide dough into 24 (1-inch) balls. Shape each ball into a shell. Place shells in mini-muffin cups or in small foil liners. Beat together the egg, melted butter, honey and vanilla. Stir in half the ground pecans. Sprinkle remaining ground pecans in the bottom of each shell. Add a spoonful of the egg, butter, honey mix to each shell. Top each with a pecan half. Bake at 325° for about 25 minutes or until crust is golden. You can use walnuts.
Place tuna (drained) in saucepan. Add onion, celery and mixed vegetables. Sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are tender, but not brown. Add rice; mix. Heat to serving temperature, stirring constantly. Makes 6 servings.
Chop all ingredients in amounts comparable to leftover rice. Saute. Reheat rice in microwave and add to sauteed ingredients. Scramble 2 eggs in separate pan. Add to rice. Add soy sauce to taste. Stir and serve immediately.
Add everything together and simmer (do not let come to a boil). Cook gently until beans are tender. Add more warm water if needed to keep beans just covered.
Place lettuce in bottom of a large shallow salad bowl. Arrange minced chicken in narrow strip down center of salad. Arrange strips of green onion, egg and tomato on one side; arrange bacon, Blue cheese and avocado (sprinkled with lemon juice) on the other. Add salad dressing. Makes 4 servings.
Brown beef on all sides. Add water to mid-level of roast. Cook until tender, approximately 3 hours. Add chopped, shredded cabbage, tomatoes with juice and sliced onion. Cook until vegetables are tender, about 1 hour. Good served with mashed potatoes.
Combine chicken, lemon juice, celery and grapes or pineapple. Sprinkle with salt and pepper. Toss and refrigerate for at least 1 hour, or until well chilled. Just before serving, fold cream into mayonnaise, then fold into chicken mixture. Add almonds. Serve chicken mixture on a bed of lettuce with garnish (grapes, grated orange rind, pineapple, etc.).
Sift together dry ingredients. Add walnuts. In mixing bowl, beat egg; add applesauce and melted shortening. Add dry ingredients. Stir just until blended. Pour into greased loaf pan (about 8 x 4 x 4-inch). Bake in moderate oven (350°) for 1 hour. Cool on rack.
Prepare lentils as directed on package. In large pot put hocks and onion and fill with cold water. Cover and bring to a boil. Simmer 1 hour. Add garlic and pepper to taste. Add lentils. Simmer until done. After fully cooked, puree lentils to make a thick soup.
Soak bread crumbs in milk. Combine ground beef, onion, bread crumbs, salt and pepper. Shape in balls and place in greased casserole dish. Combine remaining ingredients and pour over meat balls. Bake at 375° for 45 minutes.
Remove tops and seeds from peppers. Parboil 5 minutes; drain. Brown meat; drain. Add onion and cook until tender. Stir in cooked rice, cheese spread and seasonings; fill peppers. Place in baking dish; top with crumbs tossed with margarine. Bake at 350° for 40 minutes. Serves 6.
Mix together well the egg, sugar, shortening and milk. Stir in rest of ingredients. Roll out 1/4-inch thick and cut. Bake at 350° for 8 to 19 minutes until lightly browned. Cool and frost.
In small bowl, combine all ingredients stirring well. Store in a tight container. Add 1/4 c. mix to every mug and finish filling with boiling water and marshmallows if desired.
Brown hamburger and onion; drain well. Add tomato sauce, oregano and light seasoning to taste. Add salt and pepper. Mix cottage cheese, sour cream and egg. Blend well. Grate Mozzarella cheese. Grease 9 x 13-inch pan. Put tomato and hamburger mixture in layer first, then noodles, then tomato and hamburger, sour cream, cottage cheese and egg. Continue layers. Top with noodles and Mozzarella cheese. Bake at 350° for 40 minutes.
Combine sugar and syrup in saucepan; bring to a boil. Add peanut butter and cereal; pat into pan. Let cool; top with 1/2 package of 6 ounce butterscotch chips and 1 (6 ounce) package chocolate chips.
Combine soup, milk and poultry seasoning. Blend well and set aside half of mixture. Mix cracker crumbs and sesame seed.
Mix all ingredients together. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for about 10 minutes.
Heat ingredients, but do not boil. Serve with crackers. Makes 6 to 8 servings.
Pour water into large saucepan. Crumble in beef (beef can be browned in saucepan first if you want to drain fat). Add next 13 ingredients. Simmer 3 hours, stirring occasionally. Discard bay leaves. (Can be prepared up to 1 month ahead and frozen.) Cook and place spaghetti on serving platter. Pour chili over. Top with cheese and serve immediately.
Heat oven to 350°. Grease and flour a 12 cup Bundt or tube cake pan. Beat all ingredients in large bowl on low speed about 1 minute. Beat at medium speed 2 minutes. Pour into pan. Bake until done in middle, about 40 to 45 minutes. Cool 15 minutes. Remove from pan and drizzle with glaze.
Saute celery, onions and green pepper in butter. Add mixture to wild rice; then add steamed shrimp and parsley flakes. Mix well. Stuff hens.
Boil together for 2 minutes the sugar, cocoa and milk. Add butter, peanut butter and vanilla. Mix well and pour over vanilla ice cream.
Mix together rice, milk and soups. Spread in bottom of large baking dish. Lay chicken on top. Bake at 350° for 2 hours, covered.
Let butter and juice soften at room temperature. Add sugar and nuts to crushed wafers. Add juice and butter. Mix all ingredients well. Form into balls by pinching desired amount from mixture. Roll in fine grated coconut.
Mix together. Beat well; pour in greased pan. Bake in hot oven until brown.
Melt butter slowly, add bread crumbs. Wash, core, pare and slice apples. Place layer of bread crumbs in bottom of greased pan. Cover with apples. Sprinkle with cinnamon, sugar and lemon extract. Add layer of bread crumbs. Cover remaining apples and rest of bread crumbs. Sprinkle with water. Bake in 400° oven 25 to 35 minutes. Serve warm with cream, ice cream or plain.
Mix chopped lettuce, drained oranges and almonds. Toss with dressing. Serves 6.
Bring water and salt to boil. Add rice. Cover and remove from heat. Let stand for 5 minutes.
Boil sugar, peanut butter and syrup until melted together. Add Rice Krispies; stir together. Add chips; stir until creamy.
Wash beans; simmer in 1 1/2 quarts of water 2 hours or until beans are tender. Add salt during last half hour of cooking. Drain beans, reserving liquid.
Mix all ingredients except nuts and paprika until smooth. Add nuts. Shape into roll and roll on waxed paper liberally sprinkled with paprika. Store in refrigerator until ready to serve. Slice and serve on crackers.
Cream the butter or margarine and sugar together. Beat until light. Add eggs, one at a time, beating thoroughly after each addition. Add sifted dry ingredients and chocolate syrup alternately, blending well. Blend in vanilla and chopped nuts. Pour batter into well-greased and floured tube or Bundt pan. Bake in a preheated 350° oven for 45 minutes or until a toothpick comes out clean. Spread with Lemon Glaze when almost cool.
Combine sugar, salt, shortening and scalded milk. Let cool. Dissolve the yeast in 1/2 cup lukewarm water and add to milk mixture. Stir in the flour to make a dough just stiff enough to barely handle. Let rise in a greased bowl covered with tea towel. Work down when doubled in size and let rise again. Shape into rolls and put in greased pans. When double in size, bake at 400° to 425° for 12 to 20 minutes, depending on size of the rolls.
In large kettle, brown ground beef and onion in oil. Drain well. Add tomato sauce, ketchup, tomatoes and kidney beans. Stir well over medium heat until blended. Add remaining ingredients; stir well. Cover pan. Turn heat to low and let simmer at least one hour, stirring occasionally. Serves 6 to 8.
Mix egg whites, brown sugar, salt, and water together in top of double boiler. Beat over boiling water for 7 minutes or until peaks form. Remove from water; add vanilla and beat one more minute. Frosts a 2-layer cake (very good on chocolate cake).
Brown sausage and drain. Beat eggs; add milk, bread, salt and mustard. Add sausage and then cheese. Bake in greased 9 x 9-inch pan at 350° for 45 minutes. Let cool 5 minutes before serving. This may be made up ahead and kept in fridge overnight. Leftovers reheat well.
Bring milk to boil; add butter. Stir in grits. Resume boiling; stir until mixture takes on look of cooked farina. Stir in Gruyere cheese; season with salt and pepper. Beat with mixer for 5 minutes. Pour into 1 1/2-quart baking dish. Sprinkle on Parmesan cheese. Bake in 350° oven until golden, about 35 to 45 minutes. Serves 10.
Cook and mash potatoes. Melt butter and cheese. Mix potatoes, butter, cheese, sour cream and onion together. Place in casserole dish overnight. Bake at 350° for 1/2 hour or until warmed completely. Really a favorite of our family picnic!
Melt chocolate chips and Eagle Brand milk in microwave on Medium power, stirring often, until well blended. Add vanilla; mix well. Add nuts and mix well. Spread in buttered 8-inch square pan. Chill until firm.
Cook macaroni. Melt butter in pan. Blend in flour and gradually add milk. Cook until thick and starts to boil. Add cheese. Stir until melted. Remove from heat. Mix with macaroni. Bake in 3-quart casserole dish at 350° for 30 minutes. Serves 8 to 10.
Mix the first 4 ingredients in saucepan. Boil for 3 minutes. Then add the oatmeal, peanut butter and vanilla. Drop by spoon onto a greased pan.
Cook rice as directed on box. Combine rice with all ingredients but cheese. Spoon into 13 x 9 x 2-inch greased pan. Spread cheese on top and sprinkle with paprika. Bake at 350° for 40 minutes. Let stand before serving. Freezes and keeps well.
In a 9 x 10-inch iron skillet, arrange Spam in center. Place onion slices between Spam slices. Pour beans over all and cover well. Drizzle barbecue sauce on top. Heat in a 350° oven for 20 to 30 minutes or until heated throughout.
Mix all ingredients thoroughly. Bake at 350° about 45 minutes, until cake is browned and knife comes clean. Great in Bundt pan.
In large saucepan, combine the ingredients, except milk, flour and cheese. Mix well. Cover and simmer 35 to 40 minutes or until vegetables are tender.
Fry pork until crisp; remove bits of pork and set aside. Add 1/2 cup clam juice, 1 1/2 cups water, potatoes and onion to fat. Cook covered 15 to 20 minutes. Add clams, 1 3/4 cups milk and cream. Blend 1/4 cup of milk and flour; stir into chowder. Heat to boiling, stirring occasionally. Add teaspoon of salt and dash of pepper. Add some of the reserved pork to taste. Serves 8 to 10.
Pop popcorn. Place in a large mixing bowl. Cook sugar, Karo and oleo to hard crack stage. Remove from heat. Add vanilla. Pour over popcorn. Mix well. Spread out on buttered cookie sheet. Let cool. Store in airtight container.
Preheat oven to 375°. Place chicken in a shallow casserole. Combine olive oil, soy sauce, honey, thyme, cayenne pepper, vinegar, allspice and pepper and pour over chicken. Marinate in refrigerator for about an hour (overnight if you wish). Bake chicken for 30 to 45 minutes or until cooked through. Surround chicken with sliced mushrooms. Spoon the sauce over them and bake 5 minutes more.
On a large piece of foil, place hamburger patty. Sprinkle with salt, pepper and top with a slice of onion. Slice a medium potato on top of the hamburger. Add some salt, pepper and onion. Slice a large carrot on top and fold up foil tightly. Bake at 375° for 1 1/4 hours.
Place chicken in a 9 x 13-inch baking dish. Sprinkle with salt, pepper and paprika. In large saucepan, melt butter. Stir in all other ingredients (except rice). Pour over chicken. Cover and cook in preheated 350° oven for 1 hour and 30 minutes. Prepare rice according to directions on box. Serve each breast on mound of rice. Serves 6.
Blend mayonnaise with cream cheese. Add jello and hot water. Stir until gelatin is dissolved. Add marshmallows and stir until they are dissolved. Add pineapple and nuts. Keep stirring as mixture is setting.
Mash softened cream cheese with a fork. Add 1/2 c. mayonnaise and blend well. Stir in chopped pecans. Add chopped salad olives and olive juice. Add dash of pepper. Stir well. Refrigerate. Spread on wheat or rye crackers.
Boil the chicken in 4 cups of water and seasoning. Remove chicken and debone. Boil spaghetti in same water as chicken. While spaghetti is boiling, saute onion, bell pepper and celery in butter until tender. Mix sauteed vegetables with spaghetti still in the water, Ro-Tel tomatoes, chicken and Velveeta cheese. Stir until cheese melts. Pour mixture in a 9 x 13-inch pan and bake at 350° for 45 minutes.
Combine and mix well the first 3 ingredients. Pat into greased 8 or 9-inch square pan. Bake 15 to 20 minutes in 350° oven.
Combine Milky Way bars and butter and melt over low heat. Cream butter and sugar. Add eggs and beat well, then add remaining ingredients. Pour batter into greased 12-cup Bundt pan. Bake 1 hour and 20 minutes at 350°. Cake tester should come out clean. Remove from pan and cool. Dust with powdered sugar.
Mix eggs, sugar and shortening until well blended. Stir in milk, flour and nutmeg one at a time until smooth. Roll and cut. Fry in hot oil.
Soften tortillas in beef broth, one at a time. Grease an oblong pan (11 x 9-inch cake pan) with Pam. Cut tortillas in small pieces and line the bottom of the pan. Cook meat and onion until well done. Add green pepper, chilies, can of tomatoes, salt and pepper to taste. Add both cans of soup and chili powder. Cook and mix well. Make the layer of tortillas, layer of meat mixture, layer of cheese (grated) and so on until the next layer of cheese. Bake at 300° for 30 minutes, until cheese is melted.
Brown meat; drain. Mix sour cream and taco seasoning. Grease a 9 x 12-inch pan and unroll crescent dough. Press seams. Spread meat mixture over top. Spread most of the cheese over meat. Crumble Doritos and sprinkle over cheese. Remaining cheese goes on top of crumbled Doritos. Bake in 350° oven for 25 minutes, covered and 5 minutes, uncovered.
Cook squash, onion and pepper in small amount of water until tender. Drain and add all other ingredients, except 1/2 of cheese and cracker crumbs. Sprinkle remaining cheese and crumbs on top. Bake in 350° oven for 40 minutes. Serves 6 to 8 people.
Drain pineapple, then mix with jello and cottage cheese. Add Cool Whip and mix well. Do not need to use all 8 ounces of Cool Whip; adjust according to taste.
Cream shortening; add sugar gradually. Cream till light and fluffy. Add eggs and pumpkin; mix well. Sift flour, baking powder, salt, and spices together. Stir in dry ingredients and mix until blended. Add raisins and nuts. Bake at 350 degrees for 15 minutes on greased cookie sheets.
Cook the noodles and drain. Brown the ground beef and onion in frypan while noodles drain and cool. In a large oblong pan put a little thinned sauce, a row of about 5 noodles, edges overlapped. Dab on ricotta or cottage cheese, sprinkle with grated mozzarella. Pour on some sauce and sprinkle with grated Parmesan. Repeat these layers 4 or 5 times, ending with noodles on top, with some sauce over them.
Mix together 1/2 cup of mayonnaise with the milk and hot sauce. Add seasonings; mix well. Dip chicken pieces in mix. Roll in crumbs. Place chicken pieces on greased cookie sheet. Bake at 425° for 20 minutes.
Beat eggs until light and fluffy. Add remaining ingredients; pour into shell. Bake 45 minutes or until firm at 325°.
Cut flour, baking powder, salt and shortening with a fork, then add your buttermilk. Mix together until it forms a dough. Roll out onto wax paper with rolling pin. Place over pie pan and shape into pan, cutting off excess on outer edges.
Cream together sugar, brown sugar, vanilla and eggs. Add oil. Blend until smooth. Add flour, soda, salt, cinnamon, nutmeg and cloves. Hand stir in carrots and walnuts. Bake in greased loaf pans at 350° for 40 to 45 minutes. Cool 10 minutes and remove from pans.
Place cottage cheese, lemon juice, mayonnaise and buttermilk in blender and blend thoroughly until creamy smooth. Makes 1 1/2 cups.
Saute onion and bell pepper in butter. Brown ground meat; add onion, garlic salt, chili powder and pimento. Melt cheese in double boiler. Combine both mixtures in chafing dish or fondue pot.
Mix gently; spread on cookie sheet. Bake at 275° for 1 hour, turning every 15 minutes.
Preheat oven to 350°. Crumble and cook sausage in medium skillet over medium heat until browned. Drain off any drippings. Spread bread cubes in greased 11 x 7 baking dish; top with sausage, peppers and cheese. Wash eggs, milk, salt and dry mustard until well blended. Pour over cheese and bake 30 to 40 minutes or until set. Let stand 5 minutes before cutting into squares. Serve hot.