HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, oil and eggs; beat well. Combine dry ingredients and add to sugar mixture alternately with buttermilk. Roll nuts in flour. Stir in nuts, coconut and extract. Grease and flour a tube pan. Bake 1 hour and 20 minutes at 325°. Pour hot coconut syrup over warm cake. Allow cake to remain in pan for 4 hours.
To each pound of cabbage, add 2 teaspoons of salt. Mix thoroughly, only 4 to 6 pounds at a time. Mix good and pack tightly in jars. Put lids on loosely. Put in plastic or enamel containers to ferment. Set in a cool place for 10 days, then make a brine of 2 tablespoons of salt to 1 quart of water and refill jars. Wash lids good so they will seal. Fill jars so they are full. Process 30 minutes.
Drop by tablespoon or more on ungreased cookie sheet. Cook 15 minutes at 350°. Cool on cookie sheet. These are supposed to be large cookies (usually 6 on a cookie sheet).
Mix cake mix, yeast and 2 1/2 cups warm water. Add the flour and let rise. Roll out dough; spread with butter, cinnamon, sugar, nuts and raisins. Roll up and cut into 1 1/4-inch slices; let rise until double. Bake at 350° until golden. Glaze, if desired.
Combine beef with water, mixing well. Blend in remaining ingredients, except pepper. Form beef mixture into 1 or 2 logs, roll in pepper. Wrap logs in aluminum foil; refrigerate for 24 hours. Prepare for baking by punching holes in bottom of foil and place on broiler pan with 1/4 inch water in bottom of pan. Bake at 325 degrees for 1 1/2 hours. Cool on wire rack and refrigerate for easier slicing. Serve with cheese and crackers. Serve with sweet and spicy mustard for tart taste. Makes 2 loaves.
In a 13 x 9-inch pan, layer ingredients in order. Evenly spread each layer. Do not stir. Bake at 325° for 20 to 25 minutes. Cool completely (or chill in refrigerator). Cut into bars.
Cream butter and sugar. Add two whole eggs and yolks of other 2 eggs (save white for icing). Sift in dry ingredients and mix. Add vanilla. Grease and flour 9 X 12 inch pan. Pour batter into pan. Add chopped pecans on top of batter.
Mix all ingredients. Pour into pan greased with oil. Bake at 450° for 50 minutes.
Boil chicken and cube. Spread chicken in bottom of pan. Mix soup and sour cream. Spread over chicken. Melt margarine and crush Ritz crackers in it. Sprinkle over casserole, then sprinkle poppy seed over crackers. Bake at 350° for 1 hour.
Mix all ingredients together. Put in 2 greased loaf pans. Bake at 350° for 1 hour.
Mix all ingredients together except noodles and peas. Add these just before serving. Great served on lettuce leaf with fruit and a hot roll.
Gently combine the first 8 ingredients (through the oregano) in a large bowl. Season lightly with salt and pepper. Drizzle 1 cup of the olive oil and 1/2 cup of the vinegar over the salad and toss gently. The ingredients should only be coated lightly with the oil and vinegar. Add a little more of each and gently toss again. Serve with crisp lettuce greens, if desired.
Brush crust with some of the beaten egg. Bake at 400° for 4 minutes. Set aside. In bowl blend pumpkin, remaining eggs, half and half or light cream, granulated sugar, brown sugar, pumpkin pie spice and ginger until smooth. Divide and pour filling into prepared crust. Bake at 400° for 15 minutes. Reduce temperature to 350° and continue baking for 40 to 45 minutes or until knife inserted in center comes out clean. Cool completely on wire rack. Garnish with whipped topping and pecan halves, if desired.
Combine sugar and soda in 3-quart saucepan; mix well. Stir in cream. Bring to boiling over medium heat, stirring constantly. Cook and stir to soft-ball stage (234°). (Mixture caramelizes slightly as it cooks.) Remove from heat; add butter. Stir in pecans; beat until thick enough to drop from spoon (takes only 2 or 3 minutes). Drop from tablespoon on waxed paper. If candy becomes too stiff to drop, add a tablespoon of hot water. Makes 2 1/2 dozen.
Cook for 40 minutes at 350°. Stir once after the oleo melts. Don't cover.
Drain carrots and combine all ingredients except sugar and butter. Grease a 1-quart casserole dish and add ingredients. Sprinkle sugar and butter on top and cover. Bake at 375° for 25 minutes.
Melt butter in an 8 x 8-inch pan; sprinkle with brown sugar. Arrange apples, overlapping wedges on sugar. Sprinkle with lemon juice. Cream shortening, sugar and vanilla together. Add egg and beat vigorously. Add sifted dry ingredients alternately with milk. Pour batter over fruit. Bake at 325° about 1 hour; cool 5 minutes, then turn upside down on a serving plate.
Cream margarine. Add sugar gradually, beating until fluffy. Add beaten egg yolks. Sift all the dry ingredients and add alternately with the molasses and water in which soda was dissolved. Beat egg whites and fold them gently into the other mixture. Bake in a 14 x 9-inch or 11 x 8-inch baking dish or pan. Grease and flour pan/dish. If using pan, bake at 350° for 45 minutes. If using baking dish, reduce the oven temperature to 325°. Good served alone or with whipped topping or a lemon sauce.
Cook vegetables; drain well. In a large bowl, mix all the ingredients. Pour into a greased 9 x 13-inch cake pan. Bake at 350° for 30 to 45 minutes, until bubbly.
Mix sugar, cocoa, flour and salt together. Add 3 egg yolks and milk. Cook until thick, stirring all the time. Remove from heat and beat in butter and vanilla. Let cool, then pour into pie crust. Beat egg whites until they peak. Add 3 tablespoons sugar and beat again. Place on top of pie and cook until brown. Very easy and good!
Combine all the ingredients in a saucepan and bring to a boil. Reduce the heat and simmer, partially covered, for 20 minutes.
Brown ground beef and drain. Add spaghetti sauce and simmer until warm. Set aside.
Mix broccoli, onion, soup, mayonnaise and eggs. Sprinkle cheese over top. Mix crackers in butter; sprinkle over top. Bake at 350° for 30 minutes.
Cook mushrooms in chicken broth with celery, then add chicken and mushrooms; also minced onion, green pepper and pimento, if desired. Season to taste and cook 20 minutes.
Use any fresh fruit in season or frozen fruit: peaches, blackberries, strawberries, cherries, pears, apples.
Blend cream cheese with onion, garlic salt and enough milk to soften. Fold in crab meat and mound on plate. Place Ritz crackers around plate.
Cream shortening and sugar together. Add eggs and mix well. Mix 1 1/2 cups flour with remaining dry ingredients. Sift together. Add alternately with milk and first mixture. Mix blueberries with remaining flour and fold in. Bake in a 400° oven for 15 to 20 minutes or until brown.
Sprinkle yeast in warm water in large bowl; stir until dissolved. Add milk, salt, sugar, 1/3 cup oleo, eggs and 1/2 of flour. Beat until smooth. Gradually stir in rest of flour. Turn out on floured board. Knead 5 to 10 minutes or until light, elastic, smooth and no longer sticky. Cover; let rise 20 minutes. Punch down; divide into 3 pieces. Roll each into 12-inch circle. Spread with soft oleo; cut into 12 pie-shaped wedges. Start rolling at large end and roll to point. Place on greased baking sheet point down. Brush with melted oleo. Cover; let rise. Bake at 375° for 20 minutes. (Can be refrigerated up to 24 hours). Let stand at room temperature for 10 minutes, if refrigerated.
Mix room temperature butter with ginger, zest, salt and pepper. Refrigerate until firm. Dry scallops; saute until golden in oil. Drain. Stir in lime juice and saute 1 minute. Lower heat and add butter mixture one tablespoon until sauce thickens. Stir in nuts and sprinkle with parsley. Serves 2.
Preheat oven to 425°. Grease a 13 x 9 x 2-inch baking dish. Combine baking mix, mustard and water in a small bowl. Stir until dough forms. Press dough into bottom and up sides of dish. Set aside.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can French fried onions. Pour into casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Serves 8. Can be doubled. Can freeze. Can do ahead.
Boil first 4 ingredients for 5 minutes. Remove from heat and add flavoring and soda. Stir into corn and nuts. Spread in large pan (roaster works best) and bake at 200°, stirring every 15 minutes for 1 hour. Store in can to keep crisp.
Whip until creamy and smooth; chill. Serve with fresh strawberries, bananas, pineapple or your own favorites!
Toast 1 or 2 marshmallows; place piece of chocolate bar on graham cracker. Place toasted marshmallows on chocolate and put another graham cracker on top. The heat of the marshmallows will melt the chocolate and it will be all squishy and good.
Mix together in bowl; flour, salt, baking powder; then add shortening. Mix well. Add 1/2 cup boiling water; knead. Add the other 1/2 cup boiling water, knead until it's smooth enough to roll out. Keep in one big ball of dough; then make from dough form the size of golf balls. Roll out. Cook at low to medium heat on a griddle or skillet, turn until done.
Mix all ingredients together until thoroughly blended. Shape into golf ball size meatballs. Place onto a greased pan into an oven preheated to 350°. Bake for 30 minutes. Remove them from the pan and put them in your favorite red pasta sauce. Let simmer for 2 hours on low heat. Serve with pasta. Not recommended for cooking ahead and/or freezing. Serves 4 to 6.
Cream butter and sugar. Add chocolate and vanilla. Keep beating and add eggs, one at a time, beating 5 minutes after each one. Add pecans and pour in baked pie shell. Chill.
Cook cake mix as directed in 9 x 13-inch pan. Remove from oven and punch holes over entire cake with fork. Pour milk and ice cream topping over cake. Refrigerate until cool. Top with Cool Whip. Finally, top with Heath bars or your favorite candy bar.
Melt chips and milk together in a heavy pan, stirring often. Remove from heat and stir in vanilla. Also, add nuts, if desired. When fully mixed, press into 9 x 12-inch pan lined with waxed paper or drop small amounts in fluted paper candy cups. Refrigerate until firm. If in pan, turn out onto cutting board and cut into desired size pieces. Can be frozen.
Bake potatoes in microwave. Let cool and cut into cubes, leaving skins on. Melt other ingredients in pan on top of stove. Pour over potatoes and mix well. Bake at 350° for 45 minutes.
Sprinkle fish fillets with salt and pepper. Combine remaining ingredients and slowly pour over fish. Bake at 375° for 10 minutes or until fish flakes. Serves 2.
Melt shortening in heavy pan; brown onion. Add chicken, paprika, salt and pepper; mix well. Add water to cover. Cover tightly and cook slowly until chicken is tender, about 45 minutes to an hour. Mix flour with sour cream (and milk if desired) to form a paste; add to chicken and stir well. Bring to boil and remove from heat.
Cream together cheese and butter. Add pecans, salt and pepper. Mix in flour. Roll out into a log and chill overnight. Slice thin and bake at 350° for 10 minutes.
Dissolve yeast in warm water. Stir in remaining ingredients. Beat vigorously and then knead. Let the dough rest for 5 minutes. Then pat and spread the dough on a lightly greased cookie sheet or pizza pan. Spread with your favorite pizza sauce and toppings. Bake at 425° about 15 to 20 minutes.
Boil together for 5 minutes the sugar, one orange rind half, cloves and five cups of water. Strain and cool. Bring the 8 cups of water to a boil. Remove from heat and add tea bags. Cover and allow to steep at least 5 minutes. Mix together tea, syrup and fruit juices. Keep warm, but do not boil. Serves 25.
Mix together the chocolate chips, butterscotch chips and peanut butter; place in microwave until melted. Add the marshmallows and peanuts; mix. Spread the mixture into a greased 9 x 13-inch glass baking dish. Refrigerate until firm; cut into squares.
Mix flour, margarine and nuts. Press in bottom of pan. Bake at 350° for 20 minutes. Mix cream cheese; gradually beat in powdered sugar. Prepare Dream Whip as on box. Mix 1 cup Dream Whip with cream cheese and sugar. Spread over cooled crust. Prepare pudding and cool. Spread over cheese mixture. Spread can of cherry pie filling over pudding and put on rest of Dream Whip. Spread coconut on top. Refrigerate for several hours.
Mix sugar, cocoa and cornstarch. Add beaten egg yolks, butter and boiling water. Cook until thick. Put in baked pie shell. Cover with meringue. Bake in oven at 350° until egg whites are brown.
Peel potatoes and cut as for French fries. Heat oil in a large saucepan and add onion and garlic. Cook gently until onion is transparent. Stir in the paprika and potatoes. Season with salt and cook for a few seconds while stirring. Add the water, cover and simmer for 10 minutes. Add the bell pepper and tomato. Cover and simmer until potatoes are just tender (approximately 10 to 15 minutes). Serve with mild Polish or Italian sausage.
Cream oleo and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda; add to creamed mixture alternately with sour cream. Add coconut and nuts. Fold in stiffly beaten egg whites. Pour batter into three greased tin cake pans. Bake at 350° for 25 minutes.
Stir butter, eggs, peanut butter, flour and add a dab of salt. Get out a pan and a spoon. You take the spoon and dip the spoon in the bowl. Fill the spoon with the peanut butter cookies and put it on the pan. Fill the pan with peanut butter cookies and poot them in the oven at 200 degrees for 40 minutes. Take them out to cool. Enjoy!
Mix first 3 items in a baking dish. Mix crackers and butter together; spread over other items in dish. Bake 40 minutes at 350°.
Soften cream cheese and spread in a round 1-inch deep glass pan. Pour Hormel chili on top of cream cheese. Sprinkle shredded cheese on top. Put in 350° oven until hot and cheese melts or use microwave oven. Serve with Mexican chips.
Cook shrimp in large pot of boiling water 3 to 4 minutes until pink and firm. Drain and cool immediately under cold water; drain well. In a large bowl (not aluminum), mix lime juice, salt, pepper, bay leaves and cumin seed. Cover and chill overnight. Discard bay leaves. Makes 12 appetizer servings.
Dip each piece of bread in melted butter and put in baking dish. Combine sugar, tomato puree and juice. Heat to boiling point. Pour over bread. Bake in hot 400° oven for 20 to 30 minutes.
Slice and dice the onion and green pepper; fry in saucepan until nice and brown. Next, cut up the linguica into bite size pieces. Add it to the pepper and onion. Cook until well done, approximately 10 minutes. Boil the 4 cups of water with the salt. When water comes to a boil, add your rice and cover. Remove from flame; let sit approximately 5 minutes. Pour rice into serving dish and pour linguica mixture over it. Add ketchup and mix well. May salt and pepper to taste. Yields about eight 1/2-cup servings.
Place yogurt, milk, grape juice concentrate and lemon juice in food processor or blender; process until smooth. Serve immediately. Makes 8 (1/2 cup) servings.
Saute onions, garlic and mushrooms. Push to side of pan and brown veal cutlets on both sides. Add cream of mushroom soup. Cover cutlet with mixture and cook over medium heat about 15 minutes. Serve with rice pilaf.
You may cook them in peanut oil or, after you cook your fish, cook them in the leftover oil.
Dissolve yeast in warm water. Add eggs and oil. Add sugar and flour (may use more or less flour). Roll out on floured cutting board. Cut or pinch into rolls, then put in a greased pan. Bake at 400° for 20 to 25 minutes.
Mix all together and pour into two 9 x 5 x 3-inch loaf pans, greased and floured. Bake at 350° for 30 to 40 minutes.
Combine all ingredients, except steak, to make marinade. Coat entire surface of steak. Place in shallow baking dish; let stand several hours in refrigerator. Turn occasionally. Cook steak over hot coals on outdoor grill.
Mix all together with hands. Shape into 10 medium size balls. Brown in 5 tablespoons oil. Transfer to sauce in crock-pot.
Melt butter in a 9 x 13-inch baking pan and spread. Add in layers, in order, all remaining ingredients. Bake at 350° for about 30 minutes. Quick, easy and yummy!
Cut meat in 1/4-inch thick strips, 4 to 5-inches long. Mix liquids and seasonings together, then put meat in. Stir once in a while. Press meat down again. Marinate 2 days. Take out and drain. Hang the strips on oven racks, oven 120° to 140°. Put potholder between door and oven to open a little. Keep in 6 hours. Test it; sometimes it takes longer. Put cookie sheet underneath to catch drippings.
In skillet, melt margarine. Add chopped onion and cook until tender. Remove from heat and stir in sour cream. Set aside.
Mix all together; drop by teaspoon on greased cookie sheet. Bake at 350° until done.
Cook and stir broccoli, onion, garlic and carrot in oil on medium heat (about 10 minutes). Stir in chicken, salt and tomatoes (about 3 minutes). Spoon chicken over hot macaroni. Sprinkle with cheese.
Combine flour and sugar in a bowl. Heat butter, coke, and cocoa to boiling point and pour over flour mixture. Mix well. Add buttermilk, eggs, soda, vanilla, and marshmallows. Bake in sheet cake pan 30-35 minutes at 350.
Brown meat in large skillet. Add onion and celery; cook until tender. Drain and set aside. Add tomato soup, catsup, salt and pepper; simmer for 30 minutes. Serve on warm bun halves; sprinkle with cheese. (Mixture freezes well.)
Mash sweet potatoes and add sugar, melted margarine, flour, eggs and vanilla. Blend with mixer until smooth. Pour into one deep dish or 2 small pie shells. Bake at 350° until light brown.
Place tenderloin in shallow baking dish on heavy plastic storage bag. Combine remaining ingredients in bowl; mix well. Pour over tenderloin. Marinate in refrigerator for 24 hours, turning beef several times. Drain, reserving marinade. Place in roasting pan in 450° oven. Reduce temperature to 350°. Roast for 30 minutes or to desired degree of doneness. Let stand on serving platter for several minutes before slicing.
Boil linguine according to package. Cut broccoli in small pieces. Cut carrots in strips. Cut up mushrooms. Steam each separately (broccoli, carrots and string beans).
*You can use peaches, pineapple, etc., but it must be drained.
Combine pumpkin, sugar, milk and eggs. Add dry ingredients and butter. Mix well. Stir in nuts and spread in well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 to 55 minutes.
Prepare cake mix according to directions. Pour half the batter into a greased 9 x 13-inch pan. Bake at 350° for 18 minutes.
Thaw and drain spinach. Mix sour cream, mayonnaise, and Knorr mix. Add thawed spinach. Mix well. Chill. Serve with sour dough bread.
Combine cheese, sugar and eggs. Pour on top of cake mix. Bake at 350° for 50 minutes. Decorate with fresh fruit or berries. Refrigerate. Stays fresh and moist.
Heat oven to 350°. Grease a 9 x 1 1/4-inch pie plate. Beat all ingredients until smooth, 30 seconds in blender or 1 minute by hand mixer. Pour into pie plate.
Cream the butter and the sugar for 10 minutes. Mix the dry ingredients with the flour and add slowly to the creamed butter along with the other ingredients. Put in a greased and floured Bundt cake pan and bake for 1 hour in a slow oven (325°).
Heat oil in a wok. Add garlic; brown and discard. Add vegetables and stir-fry 2 to 3 minutes. Add seasonings. Reduce heat and continue stirring 5 to 6 minutes, until vegetables are cooked, but still crisp. Serves 6.
Drain salmon; remove skin and bones, if desired. Break into large pieces. In medium bowl, combine salmon with pasta, carrots, celery, olives, onions, pepper and cheese. Separately, combine remaining ingredients. Mix well. Pour over salmon mixture. Toss carefully to coat. Cover and chill or serve immediately. Makes about 5 servings.
Cream sour cream and cream cheese. Add Tabasco sauce and taco sauce. Stir in the beans and all but 3 tablespoons of the cheese. Put in an oven-proof serving bowl. Bake at 350° for 1/2 hour. Sprinkle remaining cheese and bake 5 minutes more. Serve with tortilla chips.
Heat shortening in Dutch oven or heavy skillet with tight-fitting lid. Add meat and onions; brown, turning frequently. Add pepper, cloves, honey, sugar, lemon juice and salt. Cover tightly. Simmer slowly over low heat or bake in 300° oven 3 to 3 1/2 hours until meat is tender.
Heat oven to 375°. Grease 1-quart casserole dish. In medium saucepan, saute onion and green pepper in butter until tender. Remove from heat. Stir in remaining ingredients. Pour into prepared casserole dish. Bake at 375° for 35 to 40 minutes or until set. Makes 6 servings.
Set aside 2/3 cup of the cake mix. Combine remaining cake mix, margarine and 1 egg. Mix with fork until crumbly. Press into a greased 13 x 9 x 2-inch baking dish. Bake for 20 minutes at 350°.
Brown meat in teriyaki in the wok or electric frypan. Add spice mix (mixed with water). Add vegetables. Cook until tender. Serve on cooked rice.
Mix sugar, eggs and oil. Sift ingredients and add to first mixture. Then add nuts and apples. (May have to mix by hand.) Bake at 350° for 1 hour in a Bundt pan.
Spread hash browns in baking sheet. Brown sausage and drain. Spread over hash browns. Spread shredded cheese over sausage. Beat eggs; add salt and paprika. Add milk and mix well. Pour mixture over hash browns, sausage and cheese. Cover with foil. Bake at 350 degrees oven for about 40 to 50 minutes.
Scoop out the center section of the cabbage, leaving only a shell. Shred remaining cabbage and soak in ice water for 30 minutes. Drain and dry thoroughly.
Dissolve Jell-O in boiling water and set aside. Dissolve sugar in cold water and bring to a quick boil. Add Jell-O mixture and let cool. Add lemon and pineapple juice. Mix and freeze in 2 ice cream buckets. Thaw 1 to 2 hours before serving. Add 7-Up just before serving.
Grease a large brown paper grocery bag well with vegetable oil and set aside. Preheat oven to bake at 350°. Wash turkey and pat dry. Combine all of the ingredients together to form a paste. Rub the turkey well with the paste, inside and out. Place the turkey in the greased bag, tying bag with a string. Place on a broiler pan and roast at 350° for 3 1/2 hours. Remove from oven and let stand at room temperature for at least 30 minutes before opening bag. Remove turkey and carve. Serves 10 to 12.
Brown hamburger and onion in fat. Add chili powder, salt, catsup and water. Simmer slowly for 1 hour. Add beans and simmer for 15 minutes. Yields 12 servings.
Grind cranberries; put into Pyrex dish. Grind orange. Mix together. Pour over the 2 cups sugar and let set. Dissolve Knox gelatine in 1/4 cup cold water; let set. Dissolve the lemon Jell-O in boiling water, then add cold water. Mix all together in Pyrex dish. Let set at least 10 hours. Serves 8 to 10.
Drain beets and save juice, adding water to make 2 cups. Pour into saucepan with jello, sugar, vinegar, mustard seed and salt. Cook until all is dissolved and then cool. Meanwhile, dice celery and beets. Grate onion. Mix in cool gelatin and place in 9 x 13-inch dish or 8 x 12-inch dish. Cool until solid. Serve on lettuce.
Cook potatoes and either cut in small pieces or shred. Spread butter around in large casserole dish. Mix all ingredients and put in dish. Cover. Bake at 350° for 30 minutes.
Mix. Bake for 30 to 40 minutes at 350°. Remove from oven and pour crushed pineapple and juice over cake. Cool. Frost with cream cheese or vanilla frosting and sprinkle with graham cracker crumbs.
Mix sugar, mustard, salt and vinegar. Add onion juice. Stir thoroughly. Add oil slowly, beating constantly, and continue until thick. Add sesame seed. Beat for 1 minute (use electric beater) at a medium speed. Store in a cool place.
Boil potatoes, sorrel and leek in water or broth. Place in blender when cool. Add cream and salt and pepper to taste.
Arrange chicken in a 2-quart, buttered baking dish. Combine soups and sherry. Stir in cheese and green onion. Pour over chicken breasts.
Cook chicken until tender and	save 1 1/2 cups broth. Cook broccoli and drain. Mix soup, mayonnaise, cheese and 1 cup chicken broth together. Layer broccoli in bottom of long dish. Layer chicken next. Pour soup mixture over broccoli and chicken. Sprinkle stuffing mix on top. Moisten lightly with balance of chicken broth. Cook at 350° for 45 minutes to 1 hour.