HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Cut maraschino cherries in half; set aside. In a small mixing bowl, beat 2 egg whites at high speed, scraping bowl often, until soft peaks form; set aside. In a large mixing bowl, combine 2 egg yolks, 2 cups sugar, butter and chocolate. Beat at medium speed until well mixed. Add flour, baking soda and salt alternately with cherry buttermilk mixture. Beat until smooth, about 2 minutes. Fold in cherries, then egg whites. Pour into 3 greased and floured 9-inch round pans. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool about 5 minutes. Remove from pans, then cool completely before frosting between each layer and entire cake.
Mix all ingredients well. Pour into baking pans. Bake at 350° for 40 to 45 minutes.
Mix all ingredients together. Pour into ungreased 13 x 9 x 2-inch oblong pan. Bake at 350° for 45 minutes. Store leftover cake in loosely covered dish in refrigerator.
Shred lettuce into a large bowl. Layer onion, celery, green pepper and peas over lettuce. Combine sour cream and mayonnaise; mix well. Spread over vegetables. Sprinkle sugar over sour cream mixture. Top with cheese and bacon. Refrigerate overnight or at least several hours. Decorate top with cherry tomatoes.
Mix all ingredients together well. Roll into loaf form and put in baking dish. Rub a coating of ketchup on the top and sides of the meatloaf. Bake at 350° for 1 1/2 hours, or until done.
Blend sugar, butter, eggs, milk and flavoring. Add dry ingredients. Roll out on waxed paper until 1/4 inch thick. Cut with biscuit cutter. Bake at 325° for approximately 12 minutes.
Brown ground beef over an open fire, if possible, in a well-seasoned iron skillet, stirring continuously. When thoroughly cooked, transfer to cast-iron pot and remove from fire temporarily. Saute the chopped Vidalia onions and Georgia bell peppers in the garlic in the black skillet with grease from the meat. Add some cow butter or lard if the beef is too lean. Add browned onion, garlic and green pepper mixture to beef in iron pot, stirring in thoroughly, over the open fire, being careful not to get too many ashes into the pot. Add tomato sauce, kidney beans with Cat Creek water, whatever elixir you have chosen (last resort vinegar will do) and Worcestershire sauce. Mix with wooden spoon thoroughly while adding chili powder, oregano, cumin and crushed red peppers. Put back over fire and simmer for 2 or 3 hours (the longer the better). If chili is too thick to suit, add a little onion soup or bouillon. This recipe should serve about 10 people, depending on the weather and the kind of work going on that day.
Brown beef and onions together in a skillet until golden brown. In a greased casserole pan, make a 1/4-inch layer of mashed potatoes. Alternate with a layer of beef and onion mixture. Make as many layers as desired, topping is with mashed potatoes. Spread the milk over this and dot with butter. Bake in a 375° oven for 30 minutes or until golden brown. Serve with a salad and a vegetable.
Blend first 3 ingredients in saucepan and heat until sugar is dissolved. Do not boil. Cool and whip in oil.
Sift flour and salt together. Add shortening; blend until fine and mealy. Add vinegar and egg. Add 1 tablespoon water at a time. Yield: 2 pie crusts. May be frozen for later use. Allow to thaw before cooking.
Boil and cool the first 3 ingredients. Add the pineapple juice, strawberries and pink lemonade. Freeze in ice cream pail. Stir occasionally. Before serving, add the 7-Up.
Divide popcorn and nuts between 2 ungreased 13 x 9 x 2-inch pans. Cook brown sugar, margarine, corn syrup and salt over medium heat. Stir occasionally, until bubbly around edges. Continue cooking five minutes and remove from heat. Stir in baking soda until foamy. Pour over popcorn and nuts, stirring until corn is well coated. Bake, uncovered, in a 200° oven, stirring every 15 minutes for one hour. Makes 15 servings at 300 calories per serving.
Combine first 3 ingredients in bowl; mix well. Pack firmly in spring-form pan. Combine sour cream, cream cheese, baking cocoa and eggs in mixer bowl; mix well. Pour into prepared pan. Bake at 325° for 1 1/4 hours or until set. Cool in pan. Chill until serving time. Yield: 12 servings.
Preheat oven to 350°. Blend eggs, sugar and milk well. Gradually add extract, mixing all the ingredients together. Now add cornstarch; be sure to blend this in well to avoid lumps. Blend in nutmeg. Stir; now add the butter. Pour into pie shell. Garnish top of pie with nutmeg.
In a large mixing bowl, combine cake ingredients. Mix until smooth. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350° for 35 minutes.
Separate 12 eggs. Beat whites stiff and add 1/2 cup sugar. Fold in and set aside. Beat yellows and add 1 cup sugar; add 1 pint or more whiskey to yellows and sugar, then add the milk and the whipped cream to egg yolks. Fold in egg whites and chill. Makes about 1 3/4 gallons. Better if made night before serving.
Mix all ingredients well. Place in jar; cover until ready to use. Place 2 teaspoons in a cup of boiling water; stir and serve.
Dissolve jello in boiling water. Stir in sugar; add juices and water and stir until thawed. Pour into 1 large or several small freezer containers. Add some orange slices and maraschino cherries and freeze. When ready to use, place frozen mix in punch bowl and add several liter bottles of ginger ale. Add more ginger ale as needed.
Beat eggs until foamy. Stir in sugar, oil and zucchini. Mix well, then add dry ingredients and nuts. Pour into 2 well-greased bread pans and bake for 1 hour and 10 minutes at 350°.
Marinate the first four ingredients for a minimum of four hours. After marinating, drain off Italian dressing and add mayonnaise. The mayonnaise should be just enough to coat the salad. Chill. Add the cheese and bacon just prior to serving. This recipe can be used as a salad or a dip with frito corn chips.
Combine in buttered casserole dish and bake at 375° for 30 minutes.
Brown and drain ground beef. Place in bottom of a greased casserole. Pour sauce over beef, then add cheese. Combine Bisquick, milk and eggs. Pour over top. Bake at 400° for 30 to 35 minutes.
Mix together baking soda and buttermilk. Do first. Let set while fixing rest.
Combine first 6 ingredients and mix well. Add meats and rice. Beat together. Steam cabbage leaves until limp. Drain. Place ball of meat mixture on each leaf at the thin end part; fold in sides and roll heavy vein part to the top. Fasten with a toothpick. Place rolls in baking dish. Blend soup, brown sugar and salt together. Add water, if desired. Pour over cabbage rolls. Bake at 350° for about 1 hour and 30 minutes or until done. Serve with boiled potatoes. Yields 6 servings.
Combine first five ingredients in a very large bowl; make a well in center of mixture. Add eggs, buttermilk and oil; stir just enough to moisten dry ingredients. Cover and store in refrigerator until ready to bake. Keeps up to 6 weeks. To bake, spoon batter into greased muffin tins pans 2/3 full. Bake at 400° for 12 to 15 minutes. Yields 5 1/2 dozen.
Spray 9-inch square baking pans with cooking spray. Combine all dry ingredients in a bowl. Mix well; set aside in another bowl. Using fork or wire whisk, mix egg whites, water and corn syrup well. Add flour mixture and stir until smooth. Pour into pan and bake at 350° for 35 minutes or until toothpick comes out clean.
Mix first 5 ingredients well. Put 1 teaspoon of mix in upper triangle of wrapper. Fold points together and seal with egg yolk and water mix. Pinch long ends together. Fry in hot oil until golden. Serve with sweet-sour sauce or hot mustard.
Layer all ingredients in buttered casserole dish, except for cheese and some bread crumbs. (Beat the cornstarch and stock together, then add to ingredients.) Sprinkle remaining bread cubes on top. Bake 30 minutes at 350° to 400°, then top with the cheese and bake 5 more minutes.
Cook sausage until brown and crumbly. Add remaining ingredients, except spaghetti. Stir and cover; simmer for 30 minutes. Cook spaghetti and drain. Add sausage mixture to spaghetti and place in greased baking dish. Sprinkle with cheese. Bake in 350° oven for 25 to 30 minutes.
Mix first four ingredients together and bake in a large pie dish at 250° for 1 1/4 hours. Cut top off after cooled. Stir berries and Cool Whip together and put on crust. Top with crust that you cut off. Chill for 3 hours.
Beat the eggs, then add the sugar, syrup, melted butter, vanilla and salt; stir well. Add pecans last. Stir and pour in unbaked pie shell. Bake 30 to 60 minutes at 350°.
Layer cabbage, potatoes and onions. Add salt and pepper lightly because ham will have some salt. Sprinkle a few flakes of parsley and bay leaf. Drizzle with melted butter, then layer with ham. Repeat. Make several holes through casserole. Pour tomato bits and water. Cover and simmer several hours until vegetables are tender.
Pound steak, dredge in flour, cut meat into 3-inch cubes. Simmer onion in oil until golden brown, remove from pan. Brown steak, add salt, pepper, onions, water, sour cream and horseradish. Cook very slowly for 1 hour and 30 minutes or until meat is tender. Makes 4 servings.
Toss main ingredients and fruit in large bowl, add 1/3 c. salad dressing. Stir into main ingredients and fruit. Yield: 6 servings.
Cream together butter, sugar and vanilla. Add flour crushed potato chips. Drop by large teaspoonfuls onto cookie sheet. Bake at 350 for 15 minutes. Roll in powdered sugar.
Preheat oven to 350°. Prebake pie shell for 10 minutes. Cook sausage with onion until brown. Drain excess fat. Toss sausage and onion, apples and cheese together. Spoon into shell. Beat eggs with cream, sage and nutmeg. Pour into shell. Bake 40 to 45 minutes until firm. Let stand 5 minutes then serve.
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir boiling water into jello in large bowl for 2 minutes, or until dissolved. Stir in measured liquid. Refrigerate for 1 1/4 hours, or until consistency of unbeaten egg whites. Stir in Cool Whip until smooth. Refrigerate until mixture will mound, about 10 minutes. Stir in pineapple, oranges, marshmallows and coconut. Spoon into a 6-cup mold. Refrigerate for 3 hours, or until firm. Unmold. Makes 10 servings.
Cut cauliflower into small flowerettes. Chop next five ingredients very fine. Pour salad dressing over mixture and let set in refrigerator. Before serving, sprinkle with poppy seed and garlic salt.
Wash mushrooms and cook in 1 quart of water until tender. Strain (save water). Run mushrooms through food chopper. Add sauerkraut juice to mushroom water. Salt and pepper and bring to boil. Brown flour in butter until brown; add onion and brown. Add 1/4 cup water and bring to a boil and stir. Strain; add to sauerkraut and mushroom juice with mushrooms and simmer for a couple minutes.
Preheat oven to 350°. Spray 2 or 3 loaf pans. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon, cloves, nutmeg and allspice. Stir in nuts and raisins. Pour into pans. Bake 70 minutes or until toothpick comes out clean.
Brown beef with onion and garlic. Add remaining ingredients (do not drain vegetables). Simmer 1 to 2 hours. Serve with sliced avocado, grated cheese, chips and sour cream, if desired.
Cook bacon, drain, save some fat and saute onion. Combine beans with 1/2 bacon, onion, water, salt and pepper. Cover and cook in crock-pot on low for 5 hours. Add vinegar, sugar and bacon the last hour. Makes 8 to 12 servings.
Wash apples and remove stems. Place popsickle sticks through center of apples. Set aside. In saucepan combine sugar, syrup, cream and butter. Do not stir. Cook to firm ball stage. Remove from heat and add vanilla, stir lightly. Dip apples in syrup, remove and spin around to slightly cool the caramel. Roll in chopped nuts if desired. Place on waxed paper.
Heat oil in large saucepan over medium heat. Saute 4 coarsely chopped tortillas with garlic and epazote over medium heat until tortillas are soft. Add onion and fresh tomato purees; bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock; bring to a boil again. Reduce heat to a simmer. Add salt and cayenne pepper to taste; cook, stirring frequently, 30 minutes. Skim fat from surface if necessary. Strain and pour into warm soup bowls. Garnish each with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve immediately. Serves 8 to 10.
Mix all ingredients, except potatoes and eggs. Add mixture to potatoes. Add eggs, diced, and toss gently.
Bake chicken until done. In separate bowl, mix bottle of soy sauce and pancake syrup. Drain chicken and add mix. Sprinkle garlic powder on top. Bake at 350° for about 2 hours or until dark brown. They should be stirred regularly until cooked.
Brown ground beef, onions and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake at 350° for about 15 to 20 minutes. Serves 8 to 10.
Cook string beans until almost done. Drain; leave about 1/4 cup liquid in the pot. Add mushroom soup; mix together. Put 1/2 beans in casserole dish. Add in layers: water chestnuts, mushrooms and almonds. Spread rest of beans on top. Melt 2/3 stick butter; mix with 1 cup bread crumbs. Sprinkle mixture on top. Dot with 2 tablespoons of butter (optional). Put in a 350° oven until soup is bubbling and bread crumbs are browned (about 15 to 20 minutes). Yields 8 to 10 servings.
Mix shortening and egg together. Add enough plain flour to make about 4 cups of dough; roll out on floured board or counter top, cut strips and layer on plastic wrap and freeze.
Heat oil (2 inches deep) to 375°. Combine remaining ingredients; mix well. Drop by round teaspoonfuls into hot oil, frying a few at a time for about 3 minutes or until golden brown. Drain on paper towels.
Sift flour, sugar, baking powder, soda and salt. Combine shortening in flour mixture until it resembles corn meal, then pour in all at once egg mixture. Stir until just blended, then fold in nuts and cranberries. Pour into buttered pans and bake until done at 350°.
Preheat oven to 400°. Grind oatmeal in blender until fine like a powder. Put in a large mixing bowl. Add honey, salt, flour and soda and stir. Cut in butter. Add buttermilk and stir until a well-mixed dough ball forms.
Mix Eagle Brand milk and lemon juice together well. Add the rest of the ingredients. Chill and serve.
Saute the vegetables while chopping or dicing the scallops. Mix all of the ingredients, including the mushroom soup. Pour into a casserole dish. Bake in a 350° oven for 1 1/2 hours.
Mix cake as directed. Put 1/2 batter into a 9 x 13-inch cake pan. Bake at 350° for 15 minutes. Melt caramels over double boiler. Add milk and butter; stir until smooth. Pour over baked cake. Top with chocolate chips and pecans. Pour rest of cake mix over top and return to oven. Bake for 20 more minutes. Frost with Cool Whip.
Blend all ingredients except sausage and pineapple over heat until smooth. Cut sausage into thirds and heat through. Add sausage and pineapple to sauce. Keep hot in fondue pot for appetizer.
Put fruit in a pan with 6 tablespoons sugar and the water. Cook until fruit is soft. Put almonds in blender with 2/3 cup sugar and ground fine.
Thaw spinach. Mix all ingredients. Bake at 350° for 20 minutes.
Mix 3 ingredients. Use more or less, as you wish. (The jelly and chili sauce should be equal portions.) Pour over chicken or any meat for sweet honeyed barbecue.
Combine potatoes, cheese, onion and salad dressing. Place in 9 x 13-inch baking dish. Top with bacon pieces and decorate with olives. Bake at 350° for 1 hour.
Mix dry ingredients. Add eggs, and butter. Pour into crust and bake until done at 275 degrees.
Mix all ingredients. Bake in 3 (9-inch) layer pans at 350° about 20 to 25 minutes.
Line cookie sheet with foil. Lay about 40 soda crackers on sheet (or enough to cover sheet). Boil butter and sugar mixture for about 2 minutes. Spread over crackers. Bake at 350° for 5 minutes. Put the chocolate chips over top when you take crackers from the oven. When they soften, they can be smoothed out and then sprinkle crushed walnuts.
Cream together 2 eggs, white sugar, vanilla, salt, soda and shortening. Add water, flour and cinnamon. Beat mixture well. Stir in apples and nuts; mix. Pour into 13 x 9-inch pan and bake at 350° for 50 to 60 minutes. Cool.
Cook rice in seasoned water for about 15 minutes (water and bouillon cubes), covered. Heat butter in skillet; saut the onions and green peppers until tender-crisp. Add the cooked rice. Fork toss with pimentos and olives.
Core the cabbage and place in a big pot with water. Boil. Lower heat; simmer and cook for 5 minutes or until leaves are pliable. Remove from water. Separate leaves, reserve some small ones. In a bowl combine meat, rice, onion, green pepper, parsley, can of tomato soup, black pepper and salt. Fill each leaf with about 3 to 4 tablespoons of mixture and fold envelope style. Fold from bottom and fold sides in. Shred reserved cabbage and place in cooking pot with sauerkraut. Place cabbage rolls on top of this mixture. Cover with crushed tomatoes and bring to a boil. Reduce heat, cover and cook for about 1 hour. Makes 6 servings.
Chop and coat apples with lemon juice. Mix in the grapes, oranges, marshmallows and nuts. Combine sugar and whipped cream or Cool Whip. Mix thoroughly. Fold these together and chill.
Dissolve yeast in water, stir in milk, sugar, salt, egg and shortening. Mix in flour until dough is easy to handle. Turn out on lightly floured board. Let stand 10 minutes. Knead until smooth and elastic. Round up in a greased bowl.Cover with a damp cloth and let rise at 85° until doubled in size. Usually takes about 2 hours. Then punch down and round up again. Let rest 15 minutes. Mix filling ingredients. Roll out dough at least to 20 inches x 30 inches. Spread with filling. Roll up. Cut into loaves. Put in greased pans. Let rise 1 hour at 85° (no longer than 1 hour). Put in oven at 325° for 45 minutes.
Mix ingredients well. Grease a 9 x 13-inch baking pan. Bake for 50 to 60 minutes at 325°. Use cream cheese frosting.
Slice bananas in large bowl, mashed. Add remaining ingredients, except nuts. Blend, then beat at medium speed for 2 minutes. Fold in nuts.
Soak bulgur in boiling water for one hour. Drain well. Add other ingredients.
Mix well the first 3 ingredients and form into balls. Dip in mixture of melted chocolate and wax. Place on wax paper to cool.
Bring water to a boil. Add oil and salt. Add flour and beat rapidly, over low heat, until mixture leaves sides of pan and forms a smooth, compact ball. Remove from heat. Add unbeaten eggs, one at a time. Beat hard after each until mixture is shiny and smooth.
Cream shortening, sugar, eggs and vanilla. Add all other ingredients and mix well. Bake at 350° until done. Makes about 6 dozen. At Christmas, these are nice with red and green gumdrops.
Salt and pepper both roasts. Roll both roasts in flour to coat. Brown in oil in roasting pan or large Dutch oven. Remove roasts. Make gravy in pan using flour, soup mix and beef broth. Return roasts to pan; cover and cook in oven at 300° until done. If gravy becomes too thick, you may thin with water.
Cook Ramen noodles until soft, then add everything else. Stir until blended, then serve.
Halve chicken breasts. Sprinkle with salt and nutmeg. Brown in butter. Add onion, mushrooms and wine. Bring to a boil. Cover; reduce heat and simmer 15 minutes. Remove chicken to platter. Bring pan juices to a boil. Mix cornstarch with 2 teaspoons of wine and stir into juices until thickened. Spoon sauce over chicken. Serve with rice. Serves 4.
Combine mayonnaise, sugar, salt, lemon juice, vinegar and dill. Pour over cabbage in large bowl. Mix to incorporate well. 8 servings.
Mix the bread crumbs, carrot, celery, parsley and onion. Place half the fillets in a greased casserole and half the crumbs mixture. Repeat layers and dot with butter. Cover. Bake at 350° for 30 minutes.
Prepare mix according to instructions. Pour into muffin pans 2/3 full. cream sugar and cream cheese; add eggs and salt. Stir in chocolate morsels. Drop by spoonfuls in center of each cup cake. Bake as directed.
Soak rice in cool water but do not cook. In a large saucepan, boil cabbage until leaves are tender and let cool. Separate leaves and set aside.
Dump everything but vermicelli in skillet and cook for 20 minutes. Serves 6.
Preheat oven to 350°. Grease one large or two small cake loaf pans. Mix the eggs, sugar, oil, vanilla and grated zucchini. In a separate bowl, mix flour, salt, baking powder, soda and baking cocoa. Add this mixture to previously mixed egg mixture. Bake 45 to 60 minutes until bread bounces back when touched lightly.
Combine first 8 ingredients and mix thoroughly. Chill 2 hours; shape into walnut size balls. Brown the meat balls in 2 tablespoons shortening and remove. Blend flour, salt and water, cook, stirring constantly until smooth and thick. Add meat balls and heat well. Stir in sour cream.
Place sliced or cubed cucumbers in brine of salt and water. Let stand 6 days. Stir well each day. On the last day, drain and wash thoroughly in clear water. Add water to cover and alum. Boil 10 minutes and drain. Add clear water to cover and ginger. Boil 10 minutes and drain. Add 1 quart vinegar and 1 pint water, sugar, celery seed, whole cloves and 1 stick cinnamon. Boil until clear. Put into jars and seal. Take cinnamon out as you fill jars. May add green food coloring to desired color.
Melt butter; saute onions. Place ham, onion, grated cheese, pimento and chives in pie crust; slightly mix. Stir eggs, milk, seasoning and flour until smooth. Pour into pie shell. Bake at 400° for 20 to 30 minutes.
Cream sugar and butter; add eggs and cold coffee. Dissolve soda in hot coffee. Mix alternately with dry ingredients. Drop by spoonfuls on cookie sheet and bake at 350° for 10 minutes.
Spray 13 x 9-inch pan with Pam. Spread nuts and coconut in bottom of pan. Mix cake mix as directed on box. Pour over nuts and coconut. Soften cream cheese and butter. Mix with powdered sugar. Pour over batter. Bake at 350° for 30 to 45 minutes.
Flour steak and brown on both sides. Put into a greased 9 x 13-inch cake pan. Drain mushrooms, reserve liquid. Add enough water to the liquid to make 1 cup. On top of steak, sprinkle soup mix, mushrooms and onions. Then pour on the juice and gravy. Cover with foil and bake at 250° for 4 hours. Feeds 4 to 6 people.
Beat all together and pour into greased pie plate. Bake at 350° for 35 to 40 minutes. Makes 2 pies.
Heat soup. Dissolve gelatine in 3 tablespoons water and add to soup; stir well. Add cream cheese, blend and cool. Add remaining ingredients. Pour into oiled mold. Refrigerate overnight. Remove from mold and serve with crackers.
Cream sugars and shortening until light and fluffy. Beat in eggs. Stir in peanut butter and vanilla. Combine oats with soda. Stir into mixture. Add M&M's and chips. Drop batter by tablespoonfuls onto greased cookie sheet. Bake in 350° oven for 8 to 10 minutes.
Mix corn flake crumbs and margarine. Set aside. Mix all other ingredients. Put half of corn flake mixture on bottom of casserole dish. Put cabbage over this. Top with remaining corn flake crumbs. Bake at 350° for 30 minutes. Makes a lot.
Mix milk and pudding with hand mixer until thickened. Add the Cool Whip and set aside. Line bottom of 9x13 pan with graham crackers. Pour 1/2 the pudding mixture over the crackers. Add another layer of crackers and pour the remaining pudding over them. Add a top layer of graham crackers. Warm up the chocolate icing and pour over top.
Combine all ingredients except butter. Pat in large casserole dish. Mix well. Pour melted butter over all. Bake at 400° for 1 hour.
Heat oven to 400°. Grease 12 muffin cups. Beat egg; stir in milk and oil. Mix remaining ingredients just until flour is moistened. Now fold in the blueberries. Fill muffin cups 2/3 full and bake 20 to 25 minutes or until golden brown. Remove immediately from pan.