HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In large mixer bowl, beat butter and sugar until light and fluffy. Add flour and almond extract; blend well. Stir in small chocolate chips; pat into prepared pan. Bake 30 minutes or until golden brown. Cool in pan on wire rack 10 minutes. Cut into bars. Cool completely in pan on wire rack. Makes about 36 bars.
Mix peaches and Sure-Jell. Bring to a full rolling boil and boil for 1 minute stirring constantly. Then add sugar slowly and bring back to boil and boil 1 minute. take off stove and add cherries, vanilla and rinds. Stir and skim off foam. Seal in sterilized jars. Serve on top of ice cream.
Brown meat with half the celery, onions, bell peppers and garlic (if desired). When brown, add chicken broth. Remove from fire and add all remaining ingredients; mix well. Bake at 375° until firm and golden brown.
Melt the chocolate; pour 1/2 cup chocolate over 1 cup marshmallow cream. Mix well and chill (filling).
Fry meat lightly on low, crumbling as it cooks with celery and onion until they are transparent. Add rest of ingredients, except noodles. Mix thoroughly; place in baking dish. Bake, uncovered, 1/2 hour at 350°; after 1/2 hour, reduce heat to 300° and cover with noodles. Bake for another 30 to 45 minutes.
Chop celery into cubes. Shred cabbage. Mix oil, sugar, vinegar, grated onion, salt and pepper. Pour dressing over celery and cabbage.
Combine well the eggs, Eagle Brand milk, vanilla and salt until thoroughly blended. Gradually beat in milk. Gently fold in whipped cream. Pour into punch bowl or serving cups. Sprinkle with nutmeg.
Combine all ingredients but buttermilk. Mix well. Slowly stir in buttermilk until all dry ingredients are moistened. Knead on floured board until smooth. Shape into a ball. Place on well-greased cookie sheet. Flatten into a 7-inch circle. Make a cross with sharp knife 1/4-inch deep on top. Bake at 350° for 45 minutes or until light brown on top. Pour melted butter on top after baking.
Mix brown sugar, chopped nuts and flour together in a large bowl. Stir in melted butter and mix with two forks until lightly crumbly like pie crust. Remove 1 cup of mixture to be used later as topping. Place remainder in 8-inch square pan and press firmly. Bake for about 12 to 15 minutes. Beat cream cheese until smooth with 1/4 cup sugar. Beat in lemon juice, egg, milk and vanilla. Pour this onto the baked crust. Top with reserved crumbs. Return to oven and bake for 25 to 30 minutes. Cool thoroughly, then cut in 2-inch squares. Cover with plastic wrap and refrigerate.
Preheat oven to 350°. Melt butter in 8-inch square pan. Stir in brown sugar and pineapple. Arrange pecan halves onto pineapple mixture. Combine muffin mix, milk and chopped pecans. Blend well. Spread batter over pineapple mixture and bake 25 to 30 minutes. Invert onto serving plate immediately.
In a bowl, mix flour, sugar, baking powder, baking soda and cinnamon. Then add carrots, oil and eggs. Beat until well mixed.
Empty package of pudding into bowl. Drain juice from pineapple over pudding and mix well. Add pineapple and whipped topping; mix well. Can be served frozen or unfrozen. Yield: 6 servings.
Preheat oven to 350°. Mix all ingredients. Shape into 1 large or 2 small loaves. Bake in deep skillet 1 1/2 hours.
Mix sugar, mustard and beaten egg yolks in top of small double boiler. Add vinegar and consomme and heat thoroughly. Add seasonings. Fold into stiffly beaten egg whites and continue cooking about 5 minutes. Serve with ham, beef or fish. Approximate yield: 6 portions.
Skin, halve lengthwise and bone chicken breasts. Cut chicken into 1-inch pieces; set aside. In small bowl stir soy sauce into cornstarch; stir in dry sherry, ginger root, sugar, salt and red pepper; set aside. Preheat a wok or large skillet over high heat. Add cooking oil. Stir-fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender. Remove from wok or skillet. Add walnuts to wok or skillet. Stir-fry 1 to 2 minutes or until just golden. Remove from wok or skillet. (Add more oil if necessary.) Add half of the chicken to the hot wok or skillet. Stir-fry 2 minutes. Remove from wok or skillet. Stir-fry remaining chicken 2 minutes. Return all chicken to wok or skillet. Stir soy mixture; stir into chicken. Cook and stir until thickened and bubbly. Lower heat. Stir in vegetables and walnuts; cover and cook 1 minute more. Serve chicken and vegetables at once.
Combine ingredients, except snow. When well mixed, fold in enough snow to make mixture thick. Eat at once.
Thaw peas right in fridge in the bag. Add water chestnuts, olives, celery, green onions and cheese. Bind together with mayonnaise that has a small amount of lemon juice and a dash of nutmeg.
Whirl 1 medium size cut up ripe banana and chilled pineapple juice in blender. Serve in tall glass with ice.
With crock-pot on high, melt cream cheese, butter and 1/2 cup of milk. Mix other 1/2 cup of milk with flour. Pour flour and milk with cream cheese mixture in crock-pot. Cook on high for 1 hour. Add corn, peppers and pimiento. Cook on low for 4 hours.
Place 1 inch of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8 to 10 minutes or until crisp-tender. Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots; place in a greased 8 inch square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until mixture is bubbly and topping is golden brown. Makes 6 to 8 servings.
Brown meat, onion and green pepper in oil in large skillet or pot. Stir in tomatoes, corn, salt, chili powder and pepper. Let simmer for five minutes. Stir in the corn meal mixed with water. Cover and let simmer ten minutes. Add olives and turn into three-quart casserole. (Leave room at top for Spoon Bread.) The secret to this recipe is the Spoon Bread on top.
Stuff chicken breasts with ham and cheese. Use toothpick to hold breast together. Roll breast in milk. Bake, uncovered, at 425° for 35 minutes.
Cream butter, sugar, vanilla and egg yolks. Fold in Cool Whip into mixture. Tear angel food cake into real small pieces. Place half of pieces in a 9 x 15-inch pan. Spread half creamy mixture over cake, also half of crushed candy bars and nuts. Repeat again with layers of cake and creamy mixture, then crushed candy bars. Let chill. Ummmmm-good and rich.
Mix together all the ingredients, making sure it is well creamed. Makes 1 3/4 cups or enough for one 13 x 9 x 2-inch cake.
Whip egg whites and set aside. Dissolve 1 bar chocolate in 1/2 cup boiling water. Set aside. Cream shortening and sugar well. Add beaten egg yolks; mix well. Add 3/4 cup of milk alternately with flour. Add soda to 1/4 cup milk; add to batter and mix well. Add vanilla and chocolate. Fold in egg whites. Bake at 350° in four 9-inch layer pans until done.
In a blender, combine the first 4 ingredients; blend for 2 minutes or until well blended. Pour into a large mixing bowl and gently fold Cool Whip in. In a separate large bowl or dish, layer vanilla wafers, bananas and pudding mixture. Keep layering until all is used up. Keep stored in refrigerator.
Heat oven to 375°. Sift flour, sugar and salt into bowl. Mix in thoroughly with fork the shortening, egg yolk, milk and vanilla. Form into balls the size of a small walnut. Place on ungreased cookie sheet. Press 1/16-inch thick with bottom of greased glass dipped in sugar. Brush with slightly beaten egg white. Sprinkle with finely chopped pecans. Bake 8 to 10 minutes. Do not overbake. Makes about 5 dozen.
Brown beef and onions. Pour off grease. Add catsup, brown sugar, ground mustard, vinegar and salt. Stir in all beans using all juices from beans. Stir thoroughly. Bake uncovered at 375° in a conventional oven for 45 minutes. Uncover and bake 15 minutes.
For Chocolate Pound Cake add 1/2 cup unsweetened cocoa and 2 tablespoons grated unsweetened chocolate (1 square).
Sift dry ingredients together. Cut into shortening until it resembles a coarse corn meal. Store loosely in airtight container.
Mix cake mix, oil and egg. Drop by teaspoon onto cookie sheet. Top with M&M's.
Use any or all of the following vegetables: Cut unpeeled acorn squash in rings, peeled or scrubbed parsnips and carrots in quarters lengthwise, scrubbed red skinned or sweet potatoes in 1 1/2 to 2-inch chunks and peeled onions in wedges. Spread vegetables in a single layer in 1 or 2 baking pans or baking sheets with sides. Drizzle with vegetable or olive oil, then sprinkle with salt, pepper and dried thyme or dried rosemary to taste. Bake in a 450° oven, turning every 10 minutes or so, for 30 minutes or until lightly browned and tender.
Mix dry ingredients together; add margarine. Blend with pastry blender or 2 knives until mixture resembles coarse meal. Add yeast and buttermilk. Mix and add more flour, if necessary to make soft dough. Knead about 30 strokes. Roll out 1/2 inch thick; cut out with a 2 to 3-inch cutter and bake at 450° until brown. Dough will keep covered in refrigerator 4 to 6 days. Knead all the dough down each time some is used.
Lightly grease and flour a 9 X 13 pan. In a large bowl, combine first 3 ingredients; beat until moistened. Continue to beat on medium speed for 4 minutes. Pour into prepared pan. Mix last 4 ingredients together; sprinkle over cake batter. Bake at 350° for 35 minutes. Cool slightly before cutting.
Preheat oven to 375°. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325°.
Cook onion and green pepper in margarine until tender. In a 2-quart casserole, mix all ingredients together, except for 1/2 cup bread cubes. Sprinkle top with remaining bread cubes and bake in preheated 350° oven for 30 minutes. Serves 6. For even better taste, top with grated cheese and put under broiler until bubbly brown.
Combine chicken, cornstarch, soy sauce, ginger, garlic and salt. Heat oil in skillet over medium heat. Add mixture; cook for 3 minutes. Add brown sugar, vinegar and 1/4 c. water. Cover; simmer for 10 minutes, stirring often. Add pineapple to chicken mixture; continue cooking, uncovered, for 10 minutes more. Ready! Serves 4.
Stir shortening just to soften. Sift in dry ingredients. Add bananas and half the milk; mix well until all flour is dampened, then beat vigorously 2 minutes. Add eggs and remaining milk; beat 2 more minutes. Fold in prunes and nuts.
Preheat oven to 350°. In medium bowl, beat water with egg. Stir in bread crumbs, horseradish and water chestnuts. Add ground chuck. Gently mix with hands into 1-inch balls. Place in shallow pan and bake 12 minutes. Serve with Hot Marmalade Soy Dip. Makes 44.
Fry hamburger and onion a little; add rest of ingredients. Dissolve the bouillon cubes in 3 cups hot water. Bake at 350° for 1 1/2 hours.
Line pan with graham wafers (not crushed). In a large bowl, mix the pineapple and instant pudding powder together. Add lemon juice and 1/2 tub of Dream Whip. Beat all ingredients together. When it becomes thick, spread over graham wafers, then use other 1/2 of Dream Whip for the top. You may then decorate the top with chopped walnuts or graham wafer crumbs. Yields 12 servings.
Brown meat in hot fat. Add hot water, onion, lemon juice, seasonings and tomato juice and simmer for 2 hours. Add water if needed. Add vegetables and cook until done.
In a large pot, saute beef, onion and green chilies. Add remaining ingredients and simmer 30 minutes on low. Top with crushed tortilla chips and grated cheese. Top with sour cream and/or black olives (optional).
Drain salmon and save juice. Add juice to the milk to make 3/4 cup of liquid. Heat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Blend eggs, salmon and other ingredients. Spoon into pan and shape. Bake 45 minutes until top is golden and crisp. Serve hot or cold.
Mix with a spoon or hand mixer. Pour in pie shell. Freeze it for 1 hour and eat.
Heat milk and oil. Mix with dry ingredients; beat 2 minutes. Add egg; beat. Add more flour (until you can knead the dough). Knead several minutes. Let rise in a greased large bowl until double in volume. Punch down; let rest 10 minutes. Pinch off and form into rolls. Let rise until double again. Oil tops of rolls. Bake in preheated 425° oven until done.
Melt margarine in baking dish. Mix all ingredients together; place in buttered dish. Bake at 350° for 1 hour.
Grease and flour bottom and sides of 9-inch tube pan or 9 x 10-inch spring-form pan. In large bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. To remaining crumb mixture add baking powder, baking soda, salt, sour cream, extract and 1 egg. Blend well. Spread dough over bottom of pan and one inch up the sides. In a small bowl combine cream cheese, 1/4 cup sugar and 1 egg. Blend well. Pour into dough-lined pan. Carefully spoon preserves evenly over cheese mixture. In a small combine reserved crumb mixture and almonds. Sprinkle over preserves. Bake at 350° until cream cheese is set and crust is deep golden brown (for 45 to 55 minutes). Remove from pan. Serve warm or cool, cut in wedges. Serves 12.
Put broccoli in bowl. Add the onion, bacon and cheese. Mix ingredients well. Add mayonnaise, vinegar and sugar. Blend it all thoroughly. Let cool in refrigerator for a few minutes. Serves 6 people.
Boil chicken breasts. Add to boiling chicken the carrots, celery, onion, garlic and bouillon cube. Okay to use whole chicken if you prefer to. Mix remaining ingredients all together. Save stock from chicken to use later in other dishes, such as chicken dressing/stuffing. Can freeze chicken stock.
Add the oil, vanilla, sugar and squash to the beaten eggs. Mix well the sifted flour, soda, baking powder, salt and cinnamon; add flour mixture to squash mixture. Stir in 1 cup of chopped nuts. Bake in 5 1/2 x 10 1/2-inch loaf pan for 1 hour or until done at 325°.
Cook roast in the morning and let cool. In a large pan, combine the sugar, soup, celery and onion. Pick roast apart and add to mixture. Cook 45 minutes on low heat, stirring often. Serve on buns.
Mix all ingredients in mixer until creamy. Add 1 cup powdered sugar and stir in the Cool Whip. Pour into pie shells. Freeze.
Prepare cake per package instructions and bake in a 9 x 11-inch cake pan. Mix sugar, milk, coconut and flavoring. Bring to a boil.
Hollow out the loaf of rye bread, saving the bread for dipping. Combine all other ingredients. Serve in the hollowed out loaf of bread.
Cookies: Beat butter and sugars. Add molasses and eggs. Add combined flour, baking powder, soda, salt and spices. Mix at low speed. Divide dough into 3 portions. Wrap each; chill on 17 x 14-inch cookie sheet. Roll out each portion to 1/8-inch thickness. Use patterns to cut 2 people from one portion. Remove excess dough (reserve). Repeat with two remaining portions and reserved dough. Bake at 350° for 15 to 20 minutes. Remove to wire rack; cool.
Melt 4 tablespoons butter and brown sugar in a 9-inch cake pan. Arrange pineapple slices and cherries in sugar mixture. Any fruit may be used. In bowl, combine flour, baking powder and salt. Beat remaining 8 tablespoons butter and white sugar until fluffy. Beat in eggs and vanilla. Beat in half the flour, then milk and finally remaining flour. Spread over pineapple. Bake at 350° for 30 to 35 minutes until toothpick stuck in center comes out clean. Cool 3 minutes; turn onto a platter. Leave 1 minute before removing pan.
Place popped popcorn in brown paper bags. Mix 1 cup brown sugar, butter and Karo syrup in large bowl. Microwave for 4 minutes. Then add vanilla and baking soda; stir until changes color. Pour over popcorn in bag. Shake well. Place in microwave 1 minute and 40 seconds. Shake well. Microwave 1 minute and 30 seconds. Shake again. Microwave 1 minute. Spread on cookie sheet to cool.
Cook broccoli in salted water for 5 minutes; drain well. Combine soup, eggs, mayonnaise and cheese together; mix well. Add broccoli to the mixture and stir well. Pour into a baking dish. Sprinkle the stuffing mix evenly over the top (just to cover thinly) and dot with butter. Bake at 350° for 30-35 minutes or until good and bubbly.
Cream shortening and sugar. Add egg yolks. Sift flour, baking powder and salt. Add alternately with milk to first mixture. Add vanilla. Beat egg whites stiff. Add to batter. Bake at 375° 25 minutes in 8-inch square pan.
Soften cheese. Blend Miracle Whip and sugar together. Add fruit; fold in whipped cream. (Fruit includes cranberry sauce and pineapple.) Freeze. Serves 10.
Mix sugar and milk; bring to a full boil, stirring constantly. Stir in peanut butter, vanilla and marshmallow. Place in 8 x 13-inch greased pan.
Place artichokes in 9 x 13-inch pan. Top with chicken. Mix rest of ingredients. Pour over top; sprinkle with cheese. Bake for 45 minutes at 350°.
Mix all together in a saucepan and cook for 45 minutes. Serve with rice.
Cream butter and add sugar gradually. Blend in chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each. Fold in 2/3 of cream. Turn into pie shell and chill at least 2 hours. Decorate with remaining cream. Freezes well.
In shallow baking pan, blend all ingredients except potatoes. Mix well. Add potatoes and turn to coat thoroughly. Bake, stirring occasionally. Bake in oven at 450° for 60 minutes. Garnish with chopped parsley. Serves 8.
Bring water to a boil. Add butter and salt. Add flour and remove from heat. Beat with a fork until well mixed. Beat in the eggs and cinnamon. Put the mixture into a pastry bag. Heat about an inch of oil in a pan or use a deep fryer to about 350°. Squeeze the mixture into the oil, making the churros about 7 inches long. Cook 3 to 5 at a time, depending on how large your skillet or pan is until they are a nice golden color, turning occasionally. Drain on paper towels. Transfer to another dish; sprinkle sifted powdered sugar over them and serve immediately. Makes about 18.
Cut meat into strips. If using shrimp, shell and devein. Marinate in soy sauce. Prepare vegetables by slicing diagonally or into flowerets. Slice onions and crush garlic and heat in 2 to 3 tablespoons oil in medium to large skillet. Reduce heat when oil starts to smoke. Saute onions and garlic until transparent but not burnt. Add meat pieces. Saute for at least 5 minutes. Add 2 cans of broth or 2 cups of tap water. (I use a bouillon cube.) Simmer until meat is tender. Add soy sauce to taste. Add vegetables. It's up to you if you want your veggies half or fully cooked.
Mix flour in sugar; melt margarine. Add other ingredients and mix well. Add nuts last. Pour in unbaked pie shells and bake at 375° about 40 minutes until brown. May be served with unsweetened whipped cream.
Prepare brownie mix as directed on package. Combine softened cream cheese and sugar; mix until well blended. Stir in egg and vanilla. Spread brownie batter onto bottom of greased 15 x 9-inch baking pan, reserve 1/2 cup batter. Cover with cream cheese mixture; spoon on reserved batter. Cut through batter with knife several times for a marbled effect. Bake at 350° for 35 to 40 minutes or until wooden pick comes out clean. Cool; cut into squares.
Preheat oven to 350 degrees. Combine sugar, brown sugar, cream cheese, and butter. Mix well. Add eggs and mix well. Add extract and mix. Add flour to batter alternately with the milk. Pour into a greased and floured 9x13x2 inch baking pan. In small bowl, combine preserves, cinnamon, and ginger. Mix well. Drop the pineapple mixture from a teaspoon onto batter. Sprinkle pecans over top of batter. Using a knife cut through the batter several times for marbled effect. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into center of coffeecake. Drizzle glaze over top.
Melt butter and pour in graham cracker crumbs. Pat in bottom of a square cake pan. Prepare Dream Whip according to package directions. Cream the cream cheese and sugar; add Dream Whip to mixture. Pour in pan; spread pie filling on top.
Preheat oven to 325°. Lay greased tin foil on a cookie sheet, allowing foil to hang over edge. Cover foil with saltine crackers side by side (approximately 40).
Drain juice from pineapple into pan. Chop fruit and nuts into small pieces. Mix together in large bowl. Mix sugar and flour. Stir into juice. Place on burner to heat. Beat egg into hot mixture, making a sauce. Let sauce cool. Drain juice from fruit mixture. Pour sauce over fruit. Top with marshmallows.
In medium pan, melt butter. Add corn, green pepper and onion. Cook 8 minutes. Cool slightly. Combine flour, baking powder, salt and pepper. Add eggs, milk and hot sauce. Mix well. Stir in cool vegetable mixture.
Cream sugar and butter or margarine. Add raisins, egg, sour milk or cream and soda. Add dry ingredients. Bake 30 to 40 minutes at 375°.
Melt butter or margarine over a low heat until golden brown. Remove from fire and add sugar, cream, water and vanilla. Beat until smooth and creamy.
Mix egg, bread crumbs and meat; fry with medium flame until golden brown. Place 1 layer meat in baking dish. Top with sauce and sprinkle with cheese. Continue layering dish until 1-inch from top of dish. Place in middle rack in 325° oven for 40 minutes. Serve with fresh salad and garlic bread.
Place bread in toaster; set at medium. Push knob down. Wait 5 minutes. Plug toaster in. Wait 1 minute. Remove bread. Spread butter on bread. Cut in half. Serve quickly.
In a large bowl, put yeast, sugar and water. Let stand for 10 minutes. Sift together flour, baking powder, baking soda and salt. Heat buttermilk to lukewarm. Add flour mixture to yeast mixture, then add oil and buttermilk. Stir together until dough forms. Turn dough out on floured board. Knead 10 times. Gather into a ball and put in greased bowl, turning over to grease top. Cover with cloth. Let rise until double in size. Punch down dough. Place on floured board. Roll out to 1/2-inch thickness. Cut with biscuit cutter. Place in greased pan. Let rise 30 to 45 minutes. Bake at 425° for 12 minutes.
Beat eggs and sugar. Add butter and chocolate which have been melted in a double boiler. Add flour, nuts and baking powder. Bake in a 9 x 9-inch pan at 375° for 20 minutes.
Heat the olive oil in a saucepan over low heat. Add the butter and simmer until melted. Add onions and saute until golden. Add ground beef and bacon, sauteing until brown, stirring occasionally. Add garlic, parsley, salt, black and red pepper. Cook over low heat for at least 10 minutes. Pour in the wine; cover and steam for a few minutes more. Now you are ready to add the tomatoes, puree and paste. Bring this mixture to the boiling point and add the carrot and celery. Cover again and cook over very low heat for one hour, stirring occasionally. This is enough sauce for 4 people. If you need to make a larger amount, just double the recipe. You can always make extra and freeze it.
Pour oil in bottom of a 6-quart saucepot. Place meat and all spices to brown. Add tomato paste and 3 tomato paste cans of water. Let simmer. Put cans of tomatoes through blender. Add into pot. Cover. Allow to cook down about 3 hours on low heat, stirring frequently. (This is the best!!)
Wash artichokes and spread leaves apart. Cut the top of each leaf off to make straight edges. Mix bread crumbs with olive oil until moistened. Add garlic. Stuff in between each leaf on artichoke. Place in deep pan, standing upright, so they are snug. Add about 1 cup water or enough to cover 1/3 bottom of artichokes. Heat to boil, cover and simmer about 40 to 45 minutes or until leaves pull out easily.
Cream together shortening, brown sugar, eggs and vanilla; set aside. Combine flour, salt, baking soda and baking powder. Then add to the creamed mixture. Blend into mixture nutmeats, coconut and oatmeal and refrigerate for 1 hour. Make balls by the tablespoon. Roll in powdered sugar and flatten with greased glass bottom and bake 10 minutes in a 325° to 350° oven.