HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend sugar, eggs, vanilla and oil. Sift dry ingredients together and blend with sugar mixture. Add chopped apples. Pour into greased and floured pan and bake 1 hour, until done, in a 350° oven. The cake mixture will be very thick and will result in a very moist, delicious cake. If desired, garnish with whipped cream.
Preheat oven to 350°. In a medium bowl, beat eggs, coconut extract, condensed milk, and coconut until smooth. Pour into partially baked pie crust and bake for 20 to 25 minutes or until knife inserted into center comes out clean. Combine currant jelly, flavored liqueur, cornstarch and water in medium saucepan and bring to boil, stirring constantly. Cool to room temperature. Arrange sliced fruit and blueberries in a circular pattern on top of custard. Brush on glaze. Chill and serve.
Combine all ingredients in a bowl and refrigerate until time to serve. Will keep a long time in refrigerator.
Cook potatoes until tender. Mash with butter and small amount of milk. You can either saute onion or cook in with potatoes. Add just enough sage to lightly season. Pour into uncooked pie crust and top with another crust. Brush with milk. Bake in a 350° to 375° oven for approximately 45 minutes to 1 hour.
Beat eggs. Add milk and sugar. Sift half the flour, salt and baking powder together. Add to egg and sugar mixture. Beat with beater or food processor until smooth. Add only as much remaining flour to make a batter thin enough to run through funnel.
Mix the ingredients except the margarine together. Now put 1 stick of margarine in 9 x 13-inch pan and melt. Now mix all the rest and pour a can of pie filling or fresh fruit on top. Bake at 350° to 375° until crust comes to top and browns.
Brown sausage in skillet, stirring until crumbly; drain. Add cream cheese; mix well. Mix in picante sauce. Stir in mushrooms. Pour into casserole dish. Bake at 350° for 30 minutes or until brown, stirring every ten minutes.
Mix thoroughly. Pour into 3 well-greased 1 pound coffee cans. Bake at 350° for about 1 hour and 10 minutes. Serve with Philly cream cheese or plain.
Salt and pepper steak. Roll in flour. Brown in oil and drain. Layer in crock-pot. In blender, blend mushroom soup and French onion soup and water, blend on high. Pour over steak. Cook on low for 4 to 6 hours, or overnight.
Dissolve Jell-O with boiling water. Use reserved pineapple juice and combine with water or clear soda to make 3/4 cup liquid. Stir into dissolved Jell-O. Add sour cream and blend with whisk until smooth. Pour into 6 cup mold. Refrigerate until slightly thickened. Add drained, crushed pineapple. Refrigerate 4 to 6 hours or overnight until completely set.
Put about 2 cups of beans, then oil and lemon juice into a food processor or blender and process until smooth. Scrape into a large bowl. Stir in remaining beans, the jalapeno pepper, scallions, garlic, salt and cumin. Cover and refrigerate at least 2 hours for flavors to blend. Garnish with scallions and tomatoes just before serving.
Mix all ingredients together, leaving egg whites until last. Put in 8 1/2-inch buttered pie tin. Bake for 20 to 25 minutes at 350°. Before serving, top with whipped cream.
*Grapevine leaves, preserved in jars, may be found in specialty foodstores.
Mix together first three ingredients. In large bowl, put layer of wafers, layer of strawberries and layer of pudding mixture; repeat.
Mix together mayonnaise, lemon juice and curry. In baking dish, in this order, put rice, broccoli and chicken. Spread sauce over it. Sprinkle cheese and Pepperidge Farm stuffing mix, mixed with butter, over top. Bake 25 to 30 minutes in a 350° oven.
Drain corn, beans and peas. Add pimento, green peppers, celery and onion. Heat and bring to boil sugar, salt, pepper, vinegar, oil and water. Allow to cool, then pour the mixture over the vegetables and refrigerate. Will keep several days.
Blend first 6 ingredients. Spread on muffins. Freeze on cookie sheet until hard. Store in plastic bag in freezer until ready to use. Cut in quarters and heat under broiler.
Have cream cheese at room temperature. Mix cream cheese and dressing together. Shape into a ball. Shake on topping. Refrigerate for several hours.
Mix all ingredients well and bake in a 10-inch pie pan or 13 x 9-inch baking dish at 350° for 1 hour or until done.
Preheat oven to 350°. Sift together flour, baking powder, salt and cocoa into a bowl. Cream oil and 1 1/2 cups sugar. Add eggs one at a time. Beat well after each addition. Add food coloring. Mix until blended. Combine buttermilk and baking soda. Mix well; add oil-sugar mixture alternately with dry ingredients. Add vinegar and vanilla. Mix well. Spoon into 2 greased 9-inch round pans. Bake for 25 to 30 minutes or until done. Combine milk and remaining sugar in a saucepan. Bring to a boil. Spoon evenly on each layer before frosting. Cool. Frosting recipe follows.
Spray Pam or grease lightly the bottom of a 9 x 13-inch pan. Layer uncooked rice in bottom of pan. Brown pork chops and arrange on top of rice. Pour both cans of soup and 1/2 can of water over all. Cover with tinfoil. Bake at 325° for approximately 2 hours.
Put vegetables through food chopper. Add remaining ingredients (spices should be tied in a cheesecloth). Boil togetter for 2 hours or until thick. Seal while hot in sterile jars.
Dab 1/2 teaspoon jam or jelly on top and return to oven 5 minutes. These freeze or will keep in fridge.
Grease	a 1 1/2 quart round casserole and place 1/4 of the hominy in it. Sprinkle with 1/4 of chili peppers and dot with 1/4 of sour cream. Season lightly with salt. Repeat these layers 3 more times. Pour the cream over the casserole and sprinkle with cheese. Bake in a 350° oven 30 minutes.
Bake sugar cookie dough mix as per directions on package on pizza tin. Let cool when done. Spread cream cheese on cookie to desired thickness. Slice strawberries and kiwi fruit to desired thickness and place on top of cream cheese.
Place yeast in 2 cups warm, not hot, water. Melt butter; add sugar in a large bowl. Add beaten egg and dissolved yeast mixture. Add flour and stir until thoroughly mixed. To cook, drop by spoonfuls into well-greased 2 1/2-inch muffin tins and bake at 400° for about 20 minutes or until browned.
Preheat oven to 400°. Remove pie crusts from freezer. Invert 1 crust unto wax paper and allow to thaw until flat. Trim the crimped edge off after crust is flattened for top. Mix sugar, salt, cinnamon, grated rind of lemon and lemon juice. Arrange slices of apples on side of chilled shell. Dot with butter; cover with flattened crust. Seal edges and crimp. Cut several slits in top crust. Bake on baking sheet, 40 to 45 minutes. Serve warm or cold. Makes 8 servings.
In a large saucepan with cover, saute bacon. Add onion, potatoes and 1 cup of water. Simmer 10 minutes until tender, but not mushy. Remove cover and set aside. In saucepan with cover, simmer 10 minutes the corn, cream, sugar and butter. Add to potato mixture and add the remaining ingredients. Cook over low heat until heated. Do not boil.
Sift together the flour, soda, salt and spices. Cream the shortening and sugars. Beat in eggs and vanilla. Add flour mixture alternately with buttermilk. Stir in raisins, walnuts and rolled oats.
Place peaches in a buttered 8 x 8-inch Pyrex dish. Arrange bread fingers over peaches to cover top. Combine sugar, flour, margarine and egg. Pour over bread. Bake at 350° for 35 to 45 minutes until golden.
Mix mayonnaise, sugar and vinegar. Pour over broccoli, cheese and bacon; refrigerate until ready to serve. Yields 4 servings.
Melt butter; add to cracker crumbs. Add 1/4 cup sugar and mix. Press to bottom of 13 x 9-inch pan. Soften cream cheese. Beat until fluffy; add remaining sugar, eggs and vanilla. Pour over graham cracker crust. Bake at 375° for 20 to 25 minutes. Let cool. Spread blueberry filling over the 2 layers. Top with Cool Whip and refrigerate.
Melt butter in casserole. Combine sugar, flour, baking powder, salt and cinnamon. Put on butter, then add milk. Put apples in center on top of batter. Serve warm with cream or ice cream. Bake at 350° for 30 minutes.
Cream sugar and butter Crisco; add milk and vanilla. Sift flour and baking powder together. Add flour, 1 cup at a time. Add eggs last, one at a time. Bake at 350° for 1 hour and 15 minutes.
Combine ingredients and refrigerate over night. Skewer meat to make 28 sticks.
Preheat oven to 350°. Beat until soft, butter. Add gradually and blend until light and creamy, sugar. Beat in egg and marshmallows; have buttermilk ready.
Brown onions and mushrooms in butter or margarine until onions are soft or brown. Place 1/2 of mushrooms and onions in bottom of casserole dish. Cut steak into thin strips. Season steak while browning in butter or margarine with Krazy salt, steak seasoning, Worcestershire sauce and a little water to keep from sticking or burning. Place over mushrooms and onions in casserole dish. Spoon over celery soup. Use 2 cans if you want lots of gravy. Put remaining mushrooms and onions over steak and to with grated Parmesan cheese. Cover and bake at about 300° for 45 to 60 minutes.
Cream butter, sugar and vanilla. Add flour and salt, then pecans. Shape into balls and bake 20 minutes at 350°. Roll in powdered sugar.
Combine in large bowl the oats, whole wheat flour, brown sugar, salt and margarine. Pour over this the 2 cups of boiling water. Stir in. When batter has cooled to lukewarm, add the dissolved yeast. Stir in the white flour, one cup at a time, until the dough is stiff enough to handle.
Spoon out some big globs of peanut butter into a bowl. Then pour a few spoonfuls of honey in. Now add some powdered milk. Start mixing it all up with your hands. Keep adding the powdered milk until it makes a good dough.
Mix mayonnaise, cheese, onions and garlic; spread on bread halves. If desired, sprinkle with parsley. Wrap each half in foil. Refrigerate for 1 to 2 hours. Unwrap and place on a baking sheet. Bake at 400° for 8 to 10 minutes or until puffed, but not brown. Cut into slices. Yields 12 to 15 servings.
Slice cake into three layers. Prepare Dream Whip. Mash raspberries through a strainer so as to remove seeds. Add a little raspberry juice to Dream Whip. Add enough to make it light pink. Spread whipped topping on cake layers. Pour raspberries on top. (Sugar can be added to raspberries if not sweet enough.)
Drain pork chops. Add water and soup. Simmer 45 minutes or until tender.
In deep pan, put lemon juice, beet juice, pectin and jello. Bring to a boil. Add sugar and boil 2 minutes. Put in jelly glasses.
Crush vanilla wafers until very fine. Melt oleo; add powdered sugar and juice. Add crushed vanilla wafers and nuts. Chill until firm. Form into walnut-size balls and roll in coconut. Store in a tight container and keep in refrigerator. This recipe freezes well.
Cream butter and sugar. Add eggs. Mix all dry ingredients, except soda, and add soda to buttermilk. Add buttermilk and dry ingredients alternately. Fold in prunes, nuts and vanilla.
Wash mushrooms well and separate the stems from the caps. Chop the stems finely and saute them in oil for about 5 minutes or until they are soft. Add the sherry and continue cooking a few minutes. Mix in the seasonings and bread crumbs and stuff the mushroom caps. Bake in a greased pan at 350° for 25 minutes.
Combine Bleu cheese, Old English cheese, cream cheese, mayonnaise, onion, Worcestershire sauce and garlic salt in bowl; mix well. Shape into ball; roll in pecans. Yield: 32 servings.
Mix cream cheese and whipped cream. Add nuts, dates, pineapple and vanilla. Mix and put in refrigerator for an hour.
Tear cake into chunks and arrange in glass bowl. Slice bananas (round way). Add pineapple. Prepare instant pudding mix according to directions on package. Pour over fruit and cake. Let set in refrigerator for about 2 hours. Then top with Cool Whip and cherry pie filling and refrigerate.
Mix and stir to dissolve sugar and pineapple juice. Add 1/2 gallon of ice cream and lemonade. Stir in ice cream until dissolved. Add 4 bottles of ale.
Layer asparagus, water chestnuts, almonds and chicken in a lightly greased 9 x 13 baking dish. Combine next 4 ingredients, mixing well. Spoon mixture over chicken and sprinkle with cheese. Bake at 350° for 20 minutes or until bubbly. Yield: 6 servings.
Mix together 7 cups of water and 2 cups of sugar. Boil for 10 minutes. Boil 2 cups water (separate from first mixture) and add the tea bags. Remove from heat and let steep 15 minutes. Let everything cool. Add orange juice, lemonade and brandy. Mix all ingredients together and freeze in an oblong cake pan. To serve, mix half and half with 7-Up for a glass or in punch bowl.
In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix just until dry ingredients are moistened. Batter will be lumpy. Do not overbeat. Spoon batter into 12 (2 1/2-inch) greased muffin cups. Bake at 400° for 25 minutes.
Bring water, coconut milk and ginger to boil. Add rice. Cover. Reduce heat to low. Cook for about 20 to 25 minutes. Turn off heat and let stand with lid on for 8 to 10 minutes longer. Serves 2 to 4.
Mix 1/4 cup poppy seed with the warm water and let it set for a little while. Add all other ingredients. Bake at 300° for 45 to 50 minutes.
Grind all of the first 4 ingredients. Cover with canning salt and let stand for 2 hours. Squeeze out salt. Add remaining ingredients and cook for about 40 to 45 minutes or until thick enough to can. Pack into jars and seal. Process according to recommendations.
Blend first 4 ingredients. Add eggs, one at a time, beating 5 minutes after each egg. (This is very important to the texture of the pie.) Pour into baked pie shell and chill until firm. Top with whipping cream. Sprinkle with grated chocolate.
In large bowl, combine marshmallows, chocolate chips and nuts. In large pan, combine sugar, milk and butter. Bring to boil. Cook and stir over medium heat to 236° on candy thermometer (soft ball stage). Add vanilla. Pour over marshmallow mixture. Beat well until they melt. Pour into greased 15 x 10 x 1-inch pan. Cool; cut into squares.
Brown ground beef with onion and pepper. Drain grease. Cook elbow macaroni until tender, but still firm. Drain. Add to macaroni and beef mixture catsup, seasoned salt and Parmesan cheese. Cook on low heat about 15 minutes. Serve.
Put all ingredients in blender. Blend at high speed for 10 to 15 seconds. Pour into greased 10-inch pie plate. Bake 1 hour at 350°. Serves 6 to 8.
Mix the first five ingredients. Add the salad dressing of mayonnaise as needed for the consistency you desire. It is better if refrigerated for at least one hour before serving.
In a small bowl, stir together cornstarch, salt and thyme. Stir in lemon juice and water until smooth. Set aside.
Saute onion and bell pepper in small amount of grease. Combine all ingredients and pour into baking dish that has been sprayed with Pam. Bake at 350° about 1 hour.
Cook sausage, celery and onion for 10 minutes. Drain. Add chicken soup, water and rice; boil for 10 minutes. Mix in cream of mushroom soup. Bake at 350° for 30 to 45 minutes.
Drain fruits; add to juice 1 box of lemon instant pudding, then add and fold in the fruit. You may add any or all of the following: cherries, pecans or coconut.
Preheat oven to 350°. In large skillet, melt 4 tablespoons butter or margarine and brown seasoned chicken. Place chicken in large casserole. In another skillet, melt 2 tablespoons butter and saute mushrooms for 2 minutes. Sprinkle with flour and stir in bouillon and sherry. Cook 5 minutes and arrange artichokes between chicken in casserole. Pour mushroom mixture over all and bake 30 to 40 minutes. Baste while cooking for moistness.
Combine flour, soda and salt with a wire whisk. Blend sugars in electric mixer; add butter and mix to a grainy paste. Add egg, flavoring and banana; beat until smooth. Add the flour mixture, 1 cup chocolate chips and the walnuts; blend at low speed until just combined.
Let cream cheese reach room tempeature. Add other ingredients. Chop ham and mix all together. Form a ball and serve with crackers. (I mix mine in the food processor.)
Dissolve jello with water. Add pop; set aside. Bake cake according to box instructions; cool 10 minutes. Pour jello mixture over cake after punching holes in cake. Refrigerate overnight. Make topping for cake.
Put 1/2 mixture in 10 x 13-inch cake pan and set in refrigerator. Spread sour cream on top when jelled, then put remainder of jello on top.
Prepare bread in large crumbs. Melt butter and add pepper, salt, Worcestershire sauce. Mix bread, onion, parsley and clams. Add melted butter mixture and shape into balls. Bake at 300° for 1 hour or until brown.
Combine the first 6 ingredients in a large bowl. Cut in the shortening with a pastry cutter until the mixture resembles coarse meal. Reserve 1 cup of this crumb mixture for the topping. Dissolve the baking soda in the buttermilk. Add this to crumb mixture. Stir until smooth. Stir in the chopped nuts and the raisins. Pour the batter into two greased and floured 9-inch round cake pans. Sprinkle with the leftover crumb mixture. Bake in a 350° oven for 30 to 45 minutes or until the cake tester emerges clean. Good appetite!
Cook macaroni in a large pan of boiling water as label directs or until tender. Drain. Rinse with cold water. Drain well. In a large bowl, combine mayonnaise, yogurt, onions, salt and pepper. Gently stir in macaroni, turkey, grapes and celery. Cover and chill until serving time. To serve, spoon salad onto dish lined with salad greens. Makes 8 servings.
Heat oven to 350°. Mix sugar, margarine, mint leaves and egg in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until golden brown. Cool slightly; remove from cookie sheet.
Combine garlic salt, paprika, oregano and pepper. Rub over chicken. Arrange chicken in a 12 x 8-inch dish with meatier portions toward edge of dish. Drizzle with lemon juice. Cover with wax paper. Cook on High power for 10 1/2 to 12 minutes. Chicken should be tender. Let stand, covered, for 5 minutes before serving. Makes 4 servings.
The night before: Butter a large Bundt pan. Sprinkle pecans in pan. Put frozen rolls in pan. May cut in halves if you wish. Sprinkle pudding. Pour melted butter, brown sugar and cinnamon over the top. Let set on countertop over night, uncovered. Next morning: Bake at 350° for 25 to 30 minutes. Invert on plate. Perfect for holiday mornings.
Boil fryer. Debone and cut in bite-size pieces. Soak bread in broth of chicken (2 to 2 1/2 cups). Saute celery, bell pepper and onion in butter. Combine all and put in casserole dish and bake like regular dressing. Cook at 400°.
Mix well and put in airtight can. Use 4 tablespoons in a cup of water.
Beat egg whites until stiff. Beat in baking powder, salt and paprika. Fold in cheese. Spread 1/4-inch thick on Toast Beds. Broil until browned. Serve immediately. Broil about 3 to 5 minutes.
Mix sugar, flour and cream in butter. Add beaten egg yolks and stiffly beaten egg whites. Pour in unbaked pie shell and bake at 300° for 30 minutes.
In food processor, fitted with metal blade, process cilantro, onion, juice, cumin, salt and pepper until smooth.
Cream butter, 1/2 cup sugar, vanilla and salt until fluffy. Stir in flour until well blended. Add nuts. Chill 30 minutes or until firm enough to handle. Shape into 1-inch balls. Place 1-inch apart on ungreased cookie sheet and bake at 375° until light golden, 12 to 15 minutes. Remove to rack (close to each other). While still warm, sift heavily with confectioners sugar.
Cream dressing, cocoa and sugar. Sift flour and soda. Mix all with vanilla and water. Pour into two 8-inch pans that have been greased and floured. Bake 30 minutes at 350°. Top with white frosting or dust with confectioners sugar, if desired.
Roll meat, cheese and onion into tortillas softened in hot grease. Place each enchilada in greased, oblong pan. Cover with chili (spreads easier when heated). Top with remaining cheese and onions. Bake at 350° until cheese is melted and enchiladas are hot.
Preheat oven to 400°. Grease a one-quart casserole dish. In one-quart saucepan over medium heat, cook chopped onions until tender. Stir in soup and cream cheese cubes. Cook, stirring constantly, until smooth and hot. In casserole dish, alternatively layer frozen potatoes and hot cream sauce, ending with a sauce layer. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with cheese. Yields 6 to 8 servings.
Cook squash, onion and green pepper together; drain and add all other ingredients except bread crumbs. Put half of bread crumbs in bottom of greased casserole dish. Pour on squash mixture. Cover with remaining bread crumbs. Bake at 350° for 25 minutes.
Dice entire stalk of celery and the onion. Brown meat in small amount of Crisco. Add celery and onions to meat and bake in oven until the meat is tender. When meat is done, remove from pan and let cool. While meat cools, make brown gravy from meat drippings. Use the same pan you cooked the meat in. Add all of the seasoning packages, salt, Accent and pepper. Pour excess water from the vegetables and bean sprouts and then add to gravy. Cut meat into small pieces and add it to vegetables and gravy mixture. Cover and heat slowly until heated through. Serve over cooked rice or the canned chow mein noodles. Set out the soy sauce to be used as desired.
Line 1-quart bowl with bread, trimming to fit. Combine berries and sugar in medium saucepan. Heat, stirring over medium heat, just until sugar is dissolved and berries release their juice, about 4 minutes. Pour fruit and juice into bread-lined bowl. Top with a layer of bread and cover loosely with plastic wrap. Place on a plate and cover with saucer that fits just inside bowl. Weight down with 2-pound can. Refrigerate overnight. To serve, remove can, saucer and plastic wrap. Run knife around edge of bowl to loosen pudding. Invert onto plate. Serve with a topping of yogurt.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add vanilla and cornmeal. Pour 1/2 into each unbaked pie shell. Bake 1 hour at 325°.
Mix and pour into greased muffin pans. Bake at 400° until done. Makes about 2 dozen.
Put the chilled greens in a bowl. If the shrimp are small, leave them whole. If medium, slice through the center lengthwise. If large, slice them through the center and then cut across, making each shrimp into four pieces. Place on top of greens; sprinkle with capers. Pour over the dressing, to which you have added a little curry powder, if you wish.
Dissolve dry yeast in 1/4 cup warm water and sugar. Combine flour in bowl with salt and 1 1/4 cups warm water, oil and yeast mixture. Knead until soft and satiny, adding more flour, if needed. Let rise 3/4 hour. Punch down and fit into pizza pan or cookie sheet. Let rise 1/2 hour. Brush with oil. Make indentations and insert rosemary and garlic. Sprinkle with coarse salt. Bake 15 to 20 minutes at 400°. Cut and serve while hot. Serves 8 to 10.
Melt 1/4 cup butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and half and half. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheese and herbs, stirring until cheese melts. Layer half each of egg slices, parsley, bacon and cheese sauce in a lightly greased 13 x 9 x 2-inch baking dish. Repeat layers of ingredients. Combine bread crumbs and 2 tablespoons melted butter. Sprinkle over casserole. Cover and refrigerate 8 hours or overnight.
In large bowl, put in noodles, tuna, eggs, celery, onions and olives.
Pour pecans in bottom of crusts. Mix flour, sugar and salt. Add Karo, butter, eggs and vanilla. Beat well and pour over pecans. Bake at 300° for 45 to 50 minutes. Check and if shakes, cook for additional 5 minutes.
Use an 11 1/2 x 16-inch greased pan or use a 9 x 13-inch pan for thicker cake. Bake cake the day before.