HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, sugar and salt. Stir in milk, beaten eggs and vanilla. Cook in double boiler until thick. Alternate layering sliced bananas and wafers, then pour sauce over. Can top with wafers or you can make meringue.
Mix together macaroni, hamburger, peas and soup. Bake at 350° for 30 minutes. For the last 5 minutes of baking, put cheese slices on top.
Beat softened butter at medium speed with electric mixer (about 2 minutes) until creamy. Gradually add 3 cups sugar, beating at medium speed, 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine cake flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lower speed, just until blended after each addition. Stir in vanilla. Bake in 10-inch Bundt pan at 300° for 2 hours or until toothpick comes out clean or bake in two 9 x 5-inch pans for 1 1/2 hours at 300°.
Allow butter and cream cheese to soften. Cream together butter and cream cheese; add eggs and mix well.
Cream the butter and sugar in a bowl until blended, but not fluffy. Add eggs, salt, syrup and pecan pieces. Pour into pie shell. Top with pecan halves and bake at 325° for about 50 minutes.
Mix flour, sugar, milk and eggs. Pour into hot cooking oil in a small stream, beginning in center of pan and widening circle to form an area about the size of a paper plate. Turn and brown top side. Remove and sprinkle with powdered sugar.
Put spareribs in crock-pot. Cover with 1/2 bottle of barbecue sauce. Cook on high for 4 to 5 hours. When spareribs are tender, put on grill for 5 minutes each side to crisp. Coat with extra barbecue sauce for extra flavor.
Preheat oven to 350°. Mix ham, relish and mayonnaise. Split each party roll and spread with butter or margarine. Place teaspoon of ham mixtures on each roll. Bake on cookie sheet 8 minutes or until hot.
Combine cornmeal and water over a low fire until water is cooked down. Add milk, oil, eggs and onion. Mix in all dry ingredients with the cornmeal mixture. Drop spoonfuls into 375° oil and fry until crispy, golden brown. Drain and serve immediately.
Heat 2 cups juice and dissolve sugar in it. Add Jell-O and dissolve. Add all other juices and mix well. Heat almost to boiling point and serve hot.
Put layer of batter in bottom of tube pan. Add 1/2 cranberry sauce and spread evenly. Add rest of batter and put rest of cranberry on top. Sprinkle with chopped nuts. Bake at 350° for 55 minutes. Remove from pan after 5 minutes.
Brown burger and add taco seasoning mix according to package directions. Cut up all salad fixings, mix in hamburger, put dressing on to taste at serving time. Crush Dorito's and add to salad.
Put half the peppers and the hot pepper in blender container and process on high speed until liquified. Pour into saucepan. Do remainder of peppers. Add sugar, salt and vinegar. Bring to boil. Add pectin, stirring. Pour into sterilized glasses and seal with paraffin. Makes 4 to 6 glasses. Serve on crackers or cream cheese.
Saute onions, garlic and parsley in butter. Add oysters and cook until oysters are well plumped. Add the remaining ingredients and pour into a shallow baking dish. Bake at 350° for about 10 minutes, until heated thoroughly. Serves four.
Combine the first 3 ingredients in a bowl. In another bowl, combine buttermilk, baking soda, salt and vanilla. Add milk mixture to sugar mixture alternately with flour; mix well after each addition. Fold in apples and pecans. Pour into muffin pan and sprinkle with sugar, combined with butter. Bake at 325° for 30 minutes or until cake tester comes out clean. Yield: About 15 muffins.
Combine sugar, milk, marshmallows, oleo and salt. Cook, stirring constantly over medium heat to a boil; mixture should be bubbling all over top. Boil and stir 5 minutes more. Take off heat. Add remaining ingredients and stir until completely melted. Spread in buttered 8-inch square pan; cool. Cut into 30 pieces.
Cover chicken with water; add salt, pepper, celery, bay leaf and onion. Cook chicken until done. Remove meat from chicken; put broth and chicken in refrigerator to cool. Remove chicken. Skim fat off of broth. Add chicken, onion, carrots, bouillon cubes and parsley. Simmer until carrots are tender. Add noodles. When noodles are tender, soup is ready.
Mix together, adding sour cream last. Bake in casserole dish for 1 hour at 350°.
Cook rice according to package directions; set aside. Dice chicken into 1-inch cubes; place in bowl with soy sauce and ginger. Mix; let sit for 5 minutes. In large skillet or wok, heat 2 tablespoons oil. Add chicken; stir until cooked on all sides. Remove chicken. Add 1 tablespoon oil and diced onion; fry until translucent (kind of clear). Add vegetables; stir-fry. Add chicken; stir-fry. Add stir-fry sauce; stir for 30 to 40 seconds. Serve over rice.
Saute onion, zucchini and garlic in oil in large skillet about 5 minutes or until tender and crisp. Remove skillet from heat, add ham, Swiss cheese, sour cream, dill weed, salt and pepper. Mix thoroughly. Spoon into pie crust. Melt butter in small skillet, stir in bread crumbs and Parmesan cheese with a fork. Sprinkle mixture in a 2-inch band around edge leaving center open. Bake at 350° for 35 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with parsley and tomato wedges if so desired.
Measure first cup of flour into bowl; cut in 1/2 cup butter. Sprinkle with 2 tablespoons water; mix with fork. Round into ball; divide in half. Pat into 2 strips, 12 x 3 inches. Place 3 inches apart on ungreased baking sheet.
Cook chicken. Cool. Cut up in cubes. Cook broccoli and line bottom of dish. Mix together soup, mayonnaise, milk, cheese, lemon juice and curry powder. Mix in chicken. Pour over broccoli. Top with 1/2 cup buttered bread crumbs. Bake at 350° for 30 minutes.
Beat eggs and sugar together well. Add vanilla, salt and skim milk. Spread bread and raisins in bottom of greased 9 x 13-inch pan. Cover with custard mixture. Let stand for 15 minutes. Sprinkle with nutmeg or cinnamon. Place in pan of hot water. Bake at 350° until knife in center comes out clean.
Cream butter, sugar, flour, vanilla and nuts together. Roll into balls. Bake at 350° (10 to 12 minutes). Cool and then roll into sugar.
Mix thoroughly 1/2 cup soup with the meat, saltines, egg, onion and Worcestershire sauce. Firmly shape mixture into loaf pan. Bake at 350° for 1 1/2 hours or until done. Remove meat to platter. Keep warm. Pour off all but 3 tablespoons drippings from pan. Stir remaining soup and water into drippings in pan, scraping up brown bits from bottom. Over medium heat, heat soup mixture until hot, stirring constantly. Serve this gravy with meat loaf.
Preheat oven to 350°. Melt margarine in ungreased 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Arrange pineapple slices on brown sugar. Place maraschino cherries in center of pineapple slices.
Cook macaroni until barley tender. Do not overcook. Make white sauce of melted margarine, flour, onion, mustard and milk. Cook slowly until thick. Remove from fire and add 2/3 of grated cheese. Mix well. Pour into casserole and cover with cheese. Sprinkle paprika on top. Reheat at serving time. Can be made ahead and frozen.
Boil and mash potatoes; set aside. Cook Italian sausage and cut into small pieces; set aside. Saute onion in butter until transparent and add flour, Season-All salt, nutmeg and pepper. Add the milk slowly, stirring constantly until it comes to a full boil. Sauce will be quite thin.
Mix all of the ingredients. Roll into balls. Punch with thumb. Add strawberry jam (or variety of jam is pretty). Bake at 400° for 8 minutes.
Brown butter in a large pot. Over low heat, add bread and mix very well until bread is browned. Add drained raisins, walnuts, apples, vanilla, sugar and salt. Add orange juice gradually until slightly moistened. Cook for 15 to 20 minutes for flavors to blend, stirring often. Serve with chicken or turkey.
Split chicken breasts and skin, if desired. Spray glass baking dish with nonstick/nonfat spray. Weigh chicken and pour small amount of vinegar over chicken. Sprinkle with garlic powder and basil. Cover pan with waxed paper, piercing for vent. Cook for 10 minutes per pound in microwave at maximum power.
Mix all ingredients together. Add 3 or 4 teaspoons of mixture to a mug filled with hot water. Especially good on a cold winter evening.
In large bowl, layer lettuce, cauliflower, onion and bacon. Combine remaining ingredients and spread over salad. Cover and refrigerate until ready to serve. Toss before serving.
Combine orange juice and cornstarch; mix well. Stir in chicken. Cover bowl with plastic wrap. Refrigerate 2 hours. Drain chicken; discard mixture. Combine broth and soy sauce; set aside.
Mix flour, butter and pecans. Put into dish and bake at 350° for 30 minutes. Let cool. Let cream cheese soften and mix with powdered sugar, then spread on first layer. Mix each pudding with amount of milk called for on each package. Pour over last layer and chill overnight. Spread Cool Whip over top and serve.
Saute onions in butter and bacon fat until brown. Add broth, water and pepper to taste. Cook on high heat for 5 minutes. Reduce heat and simmer for 1 hour. Pour into 5 ovenproof bowls. Float a slice of toast in each. Sprinkle the cheese on top; brown for a few minutes under broiler.
In large bowl, stir together mayonnaise, soy sauce, ginger and pepper until smooth. Add macaroni, chicken, water chestnuts, bamboo shoots, snow peas, green onions and red or green pepper. Toss well to coat. Cover and refrigerate at least 2 hours or until well chilled.
Boil lasagne and boil spinach. Layer: spaghetti sauce, lasagne, spinach, cottage cheese, spaghetti sauce. Last, top with cubed Mozzarella. Bake at 350° for 30 minutes. Great for Christmas colors.
Mix at medium speed for 2 minutes or less until well blended. Pour into 9 x 12-inch pan coated with cooking spray or grease and flour.
Add sugar to cocoa and mix. Add egg yolks, milk, flour and salt. Cook over medium heat until it thickens. Add vanilla and margarine.
Put last 2 ingredients into double boiler and melt chocolate and butterscotch chips. Add noodles and mix well. Drop on wax paper by teaspoon.
Put oil in pan you are baking in and place in oven. Mix all other ingredients. Mix hot oil with mixture. Bake at 450° or 475° until brown.
Mix thoroughly the flour, salt, soda and baking powder by sifting together 3 times. Cream shortening, then add sugar, a little at a time, blending well. Add sorghum and mix thoroughly. Add eggs one at a time, beating after each addition. To this, add flour and milk alternately and beat until smooth. Place mixture, 3/8-inch thick, in floured 9-inch cake pans. Bake at 375° for 18 minutes. This should make 6 layers. When cool, stack up layers, using applesauce generously between each layer.
Soften butter and cheese. Beat with mixer until fluffy. Add Tabasco, onion powder, dill weed, Beau Monde seasoning and Lea & Perrins sauce and mix well. Remove crusts from bread. (Dry cut off crusts and put through food processor and save in freezer for homemade crumbs.) Spread 3 slices with mixture and stack. Spread slices and sides and cut into 4 or 6 pieces. Spread cut sides. Place on wax paper and freeze. Then place in plastic bags to store in freezer. When ready to use, place on well-greased cookie sheet and bake at 325° until edges are lightly browned. Makes about 60 pieces.
Melt 1 stick butter and mix with thawed potatoes. Add sour cream, soup, cheese, onion and seasonings. Mix well. Pour into a large greased casserole. Mix corn flakes and remaining stick of butter and put on top. Bake at 350° for 1 hour.
Mix oatmeal, baking powder and salt. Stir in margarine. Stir in liquid to make a stiff dough. Roll dough and cut into rounds. Bake at 450° for 10 to 12 minutes. Cool on rack. Store tightly covered.
Preheat oven to 450°. In a shallow baking pan, blend all ingredients except potatoes, mixing well. Add potatoes and turn to coat each piece thoroughly. Bake, stirring occasionally, for about 1 hour or until potatoes are tender and brown.
Preheat oven to 350°. In a medium saucepan, melt morsels and butter. Stir in crumbs and nuts. Press 1/2 of mixture into a greased 9 x 13-inch pan. In a large bowl, beat cream cheese until fluffy. Beat in milk, vanilla and egg. Pour into prepared pan. Top with remaining crumbs. Bake for 30 minutes or until a toothpick inserted in center comes out clean. Cool before cutting. Refrigerate leftovers.
Mix together gently, cottage cheese, sour cream and cooked noodles. Add onion, garlic and seasonings. Place in a greased 2-quart casserole. Sprinkle with grated cheese. Bake at 350° for 40 minutes. Serve hot. Serves 6.
Wash chicken. Lay out on shallow baking pan. Salt lightly and add lemon pepper. Turn and do other side. Bake 30 to 45 minutes or until done next to the bone.
Grease casserole dish with margarine. Pour in mixture and top with dry Pepperidge Farm stuffing mix. Bake at 350° for 30 minutes.
Combine flour and salt in large, flat-bottomed bowl. Mix well with spoon. Add water, mixing as you pour. Knead 7 to 10 minutes until dough has smooth, firm consistency. Place dough in a plastic bag to prevent drying. (Do not use self-rising flour.) You can roll out the dough and cut out cookie-cutter shapes or mold dough into sculptures. You can make Christmas decorations, baskets, lettering or anything else you can think of.
Mix flour, butter and nuts. Press into a 13 x 9-inch dish. Bake at 350° for 20 to 25 minutes (325° for Pyrex). Cool completely.
Preheat oven to 350°. Grease bottom and sides of 10-inch pie pan. Combine in large mixing bowl, the flour, baking powder, salt, pudding mix, softened butter, egg and milk. Beat at medium speed for 2 minutes. Pour into prepared pan. Place well-drained peach slices over batter. In small mixing bowl, combine the cream cheese, 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat 2 minutes at medium speed. Spoon mixture to within 1-inch of side of pan. For topping, combine 1 tablespoon of sugar and 1/2 to 1 teaspoon of cinnamon; sprinkle over cream cheese filling. Bake at 350° for 25 to 30 minutes, or until the crust is golden brown. Filling will be soft. Chill well before serving and store in the refrigerator.
Melt butter in small saucepan over medium heat; stir in oregano, garlic salt, basil and red pepper flakes. Heat 1 minute. Pour over popped corn in large bowl; sprinkle with Parmesan cheese. Toss lightly until coated.
Beat yolks with sugar until thick and lemony. Slowly add brandy, rum and peach brandy. Stir in milk and cream. Beat egg whites until stiff. Fold into eggnog. Do not stir! Top with freshly grated nutmeg.
Whip the cream and combine with powdered sugar and vanilla. Line a 9-inch pie pan with whole wafers, then bananas which have been sliced and top with whipped cream. Repeat this one time. Top with crushed wafers. Refrigerate for at least 8 hours.
Rinse asparagus well; snap off tough ends. Cut stems into thin diagonal slices, leaving tips whole (about 2 cups). Cut celery into thin diagonal slices. Heat oil in a large heavy frying pan or wok over medium-high heat. Mix water, sugar, salt and ginger. Stir into vegetables until liquid is nearly gone. Mix in bean sprouts and stir to mix with other vegetables. Heat through, about 15 seconds. Remove from heat and serve at once.
Mix ingredients together and pour into molds; place into freezer. When mixture is slushy, but not solid, place a stick in center. Freeze solid. Yields 1 serving. Exchange: 1 fruit.
Mix ingredients. Pour into 9-inch unbaked pie crust and bake at 325° until done, 1 to 1 1/2 hours.
Remove giblets and necks, and rinse chickens with cold water. Drain cavities well; pat dry. Rub inside and outside of chickens with seasoning; set aside. Pour oil into a deep propane turkey fryer; heat to 350° according to manufacturer's instructions over medium-low flame. Place 1 chicken on fryer rod; carefully lower into hot oil. Fry 12 minutes or until a meat thermometer inserted in chicken breast registers 170°. (Keep oil temperature at 350°.) Remove from oil and drain. Repeat procedure for 2 remaining chickens. Cool slightly before serving.
Combine first 4 ingredients; form into 8 patties. Chill 30 minutes. Grill until done. Baste with barbecue sauce while cooking, about 6 to 8 minutes on each side. Place 1 slice of cheese on each patty during last minute or two of cooking. Serve on buns with lettuce, tomato and other garnish of your choice. Yields 8 burgers.
Cream the shortening and sugar. Add egg. Add dry ingredients, milk and molasses. Mix well. Add raisins. Fill greased muffin tins 3/4 full. Bake at 375° for 18 to 20 minutes. Makes 24 large muffins.
Roll bread dough out to rectangle 9 x 6-inch. Spread skim milk over dough. In small bowl combine cinnamon and brown sugar. Sprinkle over milk. Roll up bread lengthways; seal seam with a little milk. Cut 12 slices laying each pinwheel roll down flat in a 9 x 9-inch pan (sprayed with nonstick coating). Cover. Let rise in warm oven for 45 minutes (uncovered). Bake 20 to 25 minutes in 375° oven. One fat gram per roll.
Melt butter and chocolate in top of double boiler. Beat eggs until light and foamy. Gradually add sugar. Add partially cooled chocolate mixture; stir in flour. Bake at 350° for 15 to 20 minutes. Cool in refrigerator until chilled.
Mix sugar, cocoa, dry milk and salt. Gradually add water. Heat quickly to boiling. Lower heat and cook slowly for 3 minutes. Stir in vanilla. Serve hot. Yields 4 servings.
Combine first 4 ingredients and mix well. Stir in Burgundy. Add Kitchen Bouquet until soup mixture is as brown as desired (uncooked). Place in a large baking pan or casserole. Bake, uncovered, in preheated 350° oven for about 2 hours or until tender. Serve hot over buttered rice, noodles or mashed potatoes.
Soak mushrooms in warm water to cover for 30 minutes; drain and reserve 1 cup liquid. Cut off and discard stems and dice caps. Set aside.
Mix together nuts, 3 tablespoons sugar and cinnamon; set aside. Cream sugar and butter together. Add 2 eggs, one at a time; beat well. Sift together flour, baking powder and baking soda. Beat well on slow speed. Add vanilla. Heavy batter is made. Fold in sour cream.
Drain tomatoes. Add beaten eggs and butter. Add cracker crumbs; let stand for a few minutes. If not stiff enough, add more cracker crumbs. Bake in a well-greased pan at 350° until firm. Cut in squares. May also be used as a cake. Fry at a very low heat. Makes 8 servings.
Preheat oven to 375°. In medium bowl, combine first 3 ingredients. With hand, knead mixture until blended. Pat pastry onto bottom and up side of a 10-inch tart pan with removable bottom. Bake 20 minutes, or until pastry is golden. In cup, beat egg white; use to brush hot pastry shell. Cool pastry shell in pan on wire rack. Remove side from pan.
Combine first 4 ingredients in a 2-quart glass bowl. Microwave on High for 4 minutes. Stir and add raw peanuts. Cook on High for 8 minutes. Stir and add last 3 ingredients. Beat until creamy and pour on buttered cookie sheet. Break into pieces when firm.
Mix white sugar and cinnamon together in a plastic bag or bowl. Cut biscuits into 4 pieces and coat with sugar mixture. Spray tube pan with Pam and drop biscuit pieces into tube pan. Sprinkle with nuts. Melt margarine and brown sugar together, do not boil. Pour over biscuit pieces. Bake 25 minutes at 350°. Let stand 5 minutes and remove from pan.
Mix all together. Put in ice cream freezer and stir 5 to 10 minutes. Look in to see if it is ready.
Mix together sugar and egg yolks, then add cream, soda and baking powder; blend well. Add milk and butter; mix. Beat egg whites until stiff and blend in. Add enough flour to make stiff and roll out. Cut and place on an ungreased cookie sheet. Bake in 300° oven until brown.
Beat eggs; add sugar. Melt butter. Add corn meal and vanilla. Pour into pie shell. Bake at 250°.
In skillet over medium heat, melt margarine; cook chicken 10 minutes, or until browned on both sides. Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until chicken is tender and broccoli is done.
Stir into dough (this will make 2-9 inch crusts, you will use one for this recipe).
Melt butter and peanut butter (do not boil). Add sugar and vanilla. Beat well. Pour in 9 x 9-inch pan. Cool.
Peel onion, slice, and saute slowly in butter. Combine muffin mix, egg, milk, corn and tabasco. Place in greased 8-inch square pan. To onions, add sour cream, salt, dill and 1/2 cup cheese. Spread onion mixture over muffin mix. Sprinkle with remaining cheese. Bake at 425° for 30 minutes. Let stand for 10 minutes before cutting.
Place roast on large sheet of heavy duty foil in roaster pan. Spread steak sauce over roast. Sprinkle with soup mix, salt and pepper. Pour mushroom soup over top. Fold foil to seal tightly. Bake in 325° oven for 3 1/2 hours.
Squish ingredients with hands. Spray Pam on casserole dish and pour into dish. Put several pads of butter on top. Bake at 350° for 45 minutes, until bubbly and brown.
Combine Jello with the boiling water, add the cold water. Cool slightly then add drained pineapple, orange segments, cranberries and nuts. Pour into 9 x 13 pan and refrigerate until set.
Wash and core apples, being careful not to cut through to bottom. Peel a 1-inch strip from the top of each apple. Mix honey, raisins and walnuts in a small bowl. Fill apples with the honey mixture. Place apples in a medium saucepan. Add cinnamon stick and enough water to come up halfway up the apples. Cover and simmer 20 to 30 minutes. Check for doneness.
Mix the sugar, egg and pineapple. Let set until sugar dissolves (about 2 hours). Stir occasionally. Sift soda and salt with flour. Add nuts and mix with other ingredients. Stir by hand 100 times. Bake at 350° for 35 to 40 minutes.
Cream margarine, shortening and sugar until creamy. Add eggs; mix flour, soda, baking powder and sift together. Mix with other ingredients. Bake at 350° until lightly browned.
Use iron skillet. Combine oleo, sugar, egg yolks, salt and chopped dates in a skillet. Cook very slowly and mash dates until all melts. Turn off heat. Add vanilla, nuts and Rice Krispies. Work all together and form little round balls. Roll in coconut.
Combine cocoa, sugar and salt in 3-quart pan. Add milk gradually; mix thoroughly. Bring to a bubbly boil on high heat, stirring continuously. Reduce to medium heat and continue to boil without stirring until soft ball stage is reached. Remove from heat; add butter and vanilla. Do not stir. Allow fudge to cool until 110° is reached. Beat until it begins to thicken. Pour in lightly buttered 8 x 8 x 2-inch pan. Cool; cut into squares. Makes about 3 dozen squares.
Cream butter and sugar well. Add 1 egg at a time and beat well. Add sifted ingredients alternately with bananas and cream. Fold in pecans. Grease and flour 2 loaf pans well. Divide batter in pans. Bake at 350° for about 45 minutes or until toothpick comes out clean.
Preheat oven to 300°. Place steak flat on dressing block and cut steak in a manner to have a top "flap" and bottom "flap." (For steaks with bones, leave bones in for cooking flavor/juices.) Place sliced onion, bell pepper and carrots on bottom flap of steak; sprinkle with Tabasco and preferred seasoning. Close mix with top flap, securing with wooden toothpicks. Apply flour to steak; put in broiler pan, cover with tinfoil (do not allow toothpicks to prick foil) and let bake for approximately 1 1/2 hours (regulate to avoid burning).
Combine sugar, margarine, milk and salt in heavy 3-quart saucepan; bring to full rolling boil. Stir constantly. Boil 5 minutes. Remove from heat. Stir in peanut butter until melted. Add Marshmallow Creme and vanilla. Beat. Fold in candies and cherries. Spread immediately in 13 x 9-inch baking pan. Cool. Cut in squares. Yields 3 pounds.
Preheat oven to 375°. In a baking dish, put broccoli.
Cut eggs in half. Combine yolks, mustard and mayonnaise. Spoon into whites and top with paprika.
Pour in casserole and bake 40 minutes at 350°. Top with 1 package shredded cheese and bake 10 to 15 minutes more. Can be cooked in crock-pot on high about 4 hours. Add cheese about 15 minutes before serving.