HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add eggs, vanilla and sour cream. Sift flour, baking soda, baking powder and salt. Add to creamed mixture and mix well. Pour half of batter into lightly greased baking pan. Sprinkle 1/2 of topping over batter. Pour remaining batter over mixture, then sprinkle on remaining topping. Take spoon and press topping lightly into batter. Bake 35 to 40 minutes at 350°.
Place rice in cake pan sprayed with cooking spray. Combine soup and all other ingredients, mixing until well blended. Pour half the mixture over rice; top with chicken and remaining soup mixture. Bake at 350° for 1 hour until chicken is tender and rice is cooked. You may sprinkle with paprika before baking for a more colorful look.
Cook macaroni in salted water. Mix soup and water, green pepper, pimento, onion and mayonnaise. Drain almost all water off macaroni. Stir cheese in macaroni and let melt. Mix everything together and put in casserole dish. Top with tidbits. Put pats of butter all over the top. Cook at 350° for 30 minutes or until tidbits brown.
Saute carrot, celery and onion in butter until tender, but not brown. Stir in sage, salt, cinnamon and 1/8 teaspoon pepper. In a large bowl, combine bread cubes, chopped apple, walnuts and wheat germ. Add cooked vegetable mixture. Drizzle with enough broth to moisten. Stuff turkey as usual.
Mix oleo, sugars, vanilla and eggs. Beat very well. Add flour, soda, salt and cinnamon to oleo mix. Mix well. Fold in oats, raisins and walnuts. Drop on greased sheets. Cook at 350° for 12 to 15 minutes.
Melt Velveeta cheese and soften cream cheese. Mix with all other ingredients, except parsley and nuts. Cool thoroughly in fridge, then shape into balls (size you desire). Then roll each ball into parsley and ground nut mixture. Wrap in Saran Wrap. Keep refrigerated.
Roll dough into a 12-inch square on a lightly floured surface. Combine broccoli and next 4 ingredients; stir well. Spread mixture evenly over dough, leaving a 1/2-inch border. Starting on one side, roll dough tightly jelly roll fashion. Moisten seam edge of dough with water. Press securely to seal, turning seam side down. Cut roll into 8 slices. Cut each slice almost in half again, cutting to within 1/2 inch of bottom. Gently open out halves, invert and place on a lightly greased baking sheet. Brush with melted butter. Cover and let rise in a warm place free from drafts for 45 minutes or until doubled in bulk. Bake at 375° for 18 to 20 minutes until golden brown. Yields 8 servings.
Cook potatoes in skins. Peel and slice. Combine cranberry sauce, apple juice or cider, water, brown sugar and nutmeg in a saucepan. Bring to a boil and cook over low heat for 5 minutes. Stir until margarine is melted. Arrange sweet potatoes, nuts and raisins in a casserole. Pour sauce over and bake 25 minutes at 350°.
Combine first 6 ingredients in a skillet and cook over medium heat until vegetables are tender (2 to 3 minutes). Add tomatoes and next 4 ingredients. Bring to a boil. Cover, reduce heat and simmer 10 minutes or until liver is tender. Serve over rice.
Mix ingredients (except soup); shape into balls. Place in skillet and cover with tomato soup. Bake slowly at 325° for 1 1/4 hours; remove cover last 15 minutes to allow rice to pop out of balls for porcupine appearance.
Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper. Brown in hot oil. Add garlic and thyme. Turn chicken over; brown other side. Combine 2 tablespoons reserved juice with cornstarch; set aside. Combine honey and mustard; add to chicken in skillet with remaining pineapple juice. Cover; simmer for 25 minutes. Stir cornstarch mixture into pan juices. Add pineapple; stir until sauce boils and thickens.
This recipe was given to Robin by her Aunt Jane Capewell Ward and was tested for Knox gelatine by her mother, Peg Sutliff Capewell and her grandma Clara (Kit) Bronwell Tracy Loucks from Gloversville, North Carolina.
Mix the first five ingredients and add powdered sugar. Mix and chill. Melt chocolate chips with paraffin. Form chilled candy into logs or balls and dip on toothpick into paraffin mixture. Place on waxed paper to dry. Makes 4 dozen. Refrigerate until ready to eat.
Cream shortening. Add sugar; cream until light and fluffy. Add vanilla. Add dry ingredients with milk; alternate. Melt 3 tablespoons butter in cake pan. Sprinkle with 3 tablespoons brown sugar. Arrange pineapple and nuts. Pour butter over fruit and bake 45 minutes in moderate oven.
Spread cream cheese evenly in 8 inch microwave dish or pie plate. Spread chili evenly over cream cheese. Sprinkle cheddar cheese over top. Microwave on high 1 minute. Rotate 1/2 turn and continue to microwave on high for 1 additional minute or until cheese is melted. Serve with tortilla chips.
Steep tea bags in 1 quart boiling water for 5 minutes. Combine with remaining ingredients and 2 1/2 quarts water in larger container. Serve over ice cubes and garnish with mint leaves. Yields 8 servings.
Mash squash; add other ingredients. Drop by spoonfuls into deep fat. Brown on one side; turn and brown on other side. Remove from fat; drain on paper towels.
In small saucepan, cook briefly on mid-heat first 8 ingredients. Pour over cooked linguine. Garnish with fresh shredded parsley and fresh grated Parmesan cheese.
In a small bowl, mix first six ingredients. Spread 1 tablespoon of mixture over each ear of corn. Wrap corn in heavy-duty foil. Grill, covered, for 10 to 15 minutes, turning often.
Cream the shortening, sugar and egg. Beat well and add vanilla. Sift flour and other dry ingredients. Add these and milk. Chill dough. Roll and cut with floured cutter. Bake at 325°.
Put toast, meat and cheese in large glass baking pan (9 x 13-inch). Beat the eggs, milk, salt and mustard together. Pour over other ingredients. Cover and refrigerate 24 hours or more. Bake 45 minutes at 350°, uncovered.
Tie cloves and cinnamon in a cheesecloth bag; set aside. Combine cranberry juice cocktail, next 6 ingredients and spice bag in a Dutch oven. Bring to a boil. Cover. Reduce heat and simmer 20 minutes. Uncover and simmer an additional 20 minutes. Discard spice bag. Add ginger ale and cook until hot. Garnish with apple wedges, if desired. Yield: 17 cups.
Preheat oven to 375°. Mix shortening, sugars, eggs and vanilla thoroughly. Blend dry ingredients. Stir in. Mix in chips. Drop rounded teaspoonfuls onto greased cookie sheets. Bake 8 to 10 minutes.
Melt margarine in casserole dish. Add beef consomme, beef broth and onion soup mix. Stir well. Add rice. Stir. Bake 1 hour at 350°.
Beat eggs, add other ingredients and mix well. Pour into pie crust. Bake at 300° for 1 hour.
Preheat oven to 350°. In large bowl, mix chips, nuts and eggs. Add sugars, butter and flour. Stir in vanilla. Pour into pie shell, place on baking sheet. Bake for 30 minutes (or until pastry is lightly brown). Serve warm with ice cream.
Place bacon on microwave roasting rack in 12 x 7 1/2 x 2-inch baking dish. Cook on High for 4 1/2 to 5 minutes. Crumble bacon and set aside. Slice sausage. Cook in 3-quart casserole on High for 5 minutes, stirring 3 times. Drain off fat. Add beef, onion, green pepper, garlic, chili pepper, jalapeno pepper, chili powder, salt, oregano, water and tomato paste. Cook, covered, on High for 45 minutes. Drain beans and add to chili. Cook, covered, on High for 30 to 35 minutes. Can be served with shredded American cheese. Makes 8 servings.
Combine shrimp, eggs, Bleu cheese, Cheddar cheese, mayonnaise, honey and salt. Mix gently. Butter a 2-quart casserole. Fill with shrimp mixture and top with potato chips. Bake in a preheated 250° oven for 1 hour.
Combine and simmer for 20 minutes. Do not boil. After 20 minutes, remove the cinnamon stick and lemon peel. Serve with orange slices studded with cloves.
Mix all ingredients together and spread in casserole dish. Top with crushed corn flakes and/or slivered almonds. Bake at 350° for 30 minutes.
Melt butter in large saucepan. Add onion and garlic and saute over medium to low heat until onion is tender. Sprinkle flour over and cook, stirring constantly 3 minutes.
In a sauce pan, put milk, chips, and butter. Cook over low heat until melted. Stir in flour, vanilla and pecans. Drop cookie mix by spoonfuls onto cookie sheet.
In large bowl, combine margarine, brown sugar, sugar and vanilla until creamy. Beat in the eggs. Add flour, baking soda and salt. Mix well. Stir in chocolate chips. Pour into a greased 15 x 10 x 1-inch pan. Bake in preheated 375° oven for 20 to 25 minutes. Cool, cut and enjoy.
Cover steak with flour and brown with shortening in skillet. Place mixes in crock-pot and add 2 1/2 cups water. Stir until well mixed. Add steak. Cook on high for 5 to 6 hours.
Bring broth, asparagus, 1/2 teaspoon thyme, garlic and bay leaf to a boil. Reduce heat; simmer 10 minutes. Remove bay leaf. Process in blender until smooth.
Mix well the cream cheese, sugars and extract. Dip apples in mixture. Roll in nuts, if desired.
Bring large pan of hot tap water to boil for noodles. Meanwhile, heat oil in large, heavy skillet and cook steaks, following recipe below. Cook noodles after steaks are browned. Drain. Toss with butter.
Heat oven to 350 degrees. Mix all and spread in 13 x 9 x 2 greased pan. (Pampered Chef Bar Pan works well.) Bake 25 minutes or until brown.
Mix all ingredients with a wire whisk. Take out the white things (from the eggs). Melt butter in a skillet or spray it with nonstick spray and pour some mix onto it, spreading it thin by tilting the pan. Flip. Cover with sugar or fruit and roll. Cover the top of the rolled crepe with sugar, whipped cream, etc. Makes 12. Double to make 24.
In a large mixing bowl, stir together black-eyed peas, tomatoes, corn, green onion and jalapeno peppers. Cover and chill for several hours.
Brown ground beef. Add onion and garlic; cook until onion is soft. Add tomatoes, okra and seasonings; simmer for 20 minutes. Add spinach (you can also use other dark greens) and simmer five minutes longer. Serve over rice. Makes 6 to 8 servings.
Boil water, sugar, cornstarch and jello together; cool. Stand berries up in shell and pour cooled mixture over. Chill before serving. Serve with Cool Whip.
Combine margarine, chili powder, salt, garlic powder and paprika; drizzle over warm popcorn.
Mix all ingredients. Bring to a boil; boil for about 15 minutes. Makes about 1/2 gallon.
Combine all ingredients in large mixer bowl. Beat at medium speed for 10 minutes. Pour into paper-lined 10-inch tube pan. Bake at 300° for 1 1/2 hours.
Cook onions slowly in butter and Crisco oil in covered pot for 15 minutes. Uncover and raise heat to moderate. Add salt, pepper and sugar. Stir frequently until deep golden brown. Sprinkle flour in and stir for 3 minutes. Remove and add boiling stocks. Return to heat and simmer for 4 to 5 minutes. Serve with French bread covered with cheeses and browned under the broiler. Serves 6.
Thaw potatoes until crumbly. Mix with salt and pepper to taste. Mix with other ingredients. Bake at 375° for 60 minutes.
Sift together flour, baking powder and salt. Set aside. In large mixing bowl, beat margarine and sugar until light. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture. Mix well. Stir in nuts, dates and chopped cherries. Shape tablespoon of dough into balls. Roll in cereal. Place on greased cookie sheets. Top each with cherry quarter. Bake at 350° for 10 to 14 minutes or until lightly browned. Makes about 5 dozen.
Put peas in boiling water for 1 minute. Drain and rinse in cold water. Drain well. Mix all together.
Preheat oven to 350°. Stir together flour and brown sugar; cut in butter until mixture resembles fine crumbs. Set aside 1 cup of crumb mixture for topping. Press remaining mixture into bottom of an ungreased 8 x 8 x 2-inch baking pan. Bake for 15 minutes. In mixer bowl, beat cream cheese on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg, milk, lemon juice and vanilla. Beat well. Spread over baked layer. Combine nuts and reserved cup of crumb mixture. Sprinkle over cream cheese mixture. Bake for 20 to 25 minutes. Cool and cut into bags. Yields 24 bars.
In bowl, mix cake mix, margarine and 1 egg with a fork. Press in a greased 11 x 13-inch pan. In another bowl, mix confectioners sugar, cream cheese and 2 eggs; beat 5 minutes. Pour over pan contents. Bake at 350° for 30 to 40 minutes, or until golden brown. Cool; cut into squares.
Cut steak into serving-size pieces. Season with salt and pepper; place in crock-pot. Add onions, pepper and celery. Pour soup over all. Cover and cook on low 8 hours.
Mix all together and chill overnight. Serve with cut up Lenders onion bagels.
Saute onion in bacon drippings until tender. To this, add both cans of soup and milk and stir until thoroughly mixed. To this add chopped peppers, including juice. Drain chicken pieces and add to mixture. Stir once more until thoroughly mixed. Boil rapidly for 10 minutes, stirring to keep from scorching. Let cool.
Preheat oven to 350°. Mix cake mix, eggs, 1 stick oleo and water. Pour in a 13 1/2 x 9-inch pan; do not cook!
Preheat oven to 325°. Cream together the butter and sugar until light and fluffy. Add egg, mixing well, then oil again mixing well. Add oats, corn flakes, coconut and nuts. Stir well. Add flour, soda and salt. Mix well. Form into balls the size of walnuts. Place on an ungreased cookie sheet. Flatten with a fork dipped in water. Bake until golden brown. Allow to cool on cookie sheets a few minutes before removing. Makes about 8 dozen.
Combine flour, soda and salt. Combine Crisco, margarine and sugars. Beat until creamy. Add vanilla. Beat in eggs. Add flour mixture. Stir in chocolate chips and nuts. Chill dough overnight.
Cook garlic, green pepper, onion, salt, red pepper and paprika in cooking oil for 10 minutes. Add ground beef and cook for 10 minutes longer or until brown. Add spaghetti and cook 10 minutes. Add tomatoes and corn; simmer for 30 minutes. Sprinkle with Parmesan cheese.
Cream and blend the Cheddar cheese with the Blue cheese. Add Worcestershire sauce and onion. Put in small bowl. Cover and let it age for 6 hours. Shape in ball. Roll in pecans and parsley. Wrap in wax paper and chill before serving.
Mix and pat in a 9 x 13-inch pan. Freeze for 15 minutes.
Combine cornmeal, flour, sugar, baking powder and salt in large bowl. Add eggs and milk. Stir to make a smooth batter; stir in bacon drippings. Pour into greased 8 x 8 x 2-inch baking pans. Bake in hot oven at 450° for 25 minutes or until crusty and golden brown. Cool slightly and serve warm.
Sift together flour, sugar and salt; set aside. In a saucepan bring to a full boil oleo, water and cocoa; then set aside. Mix soda and buttermilk; beat in eggs. Add cocoa sauce to dry ingredients; then add buttermilk mixture and vanilla. Mix together well. Batter will be thin. Grease and flour a large 9 x 15-inch cake pan. Bake at 350° for 25 to 30 minutes.
Separate ladyfingers into single layers. Line the sides and bottom of a 9 or 10-inch spring-form pan with some of the ladyfingers, rounded side of ladyfingers facing outside of pan. Set aside. Whip the cream stiff. Beat together the sugar and cream cheese. (For best results, have cream cheese at room temperature for 1 hour prior to recipe use.) Fold the whipped cream into the cream cheese and sugar mixture and beat slightly. Spread 1/3 of the whipped cream mixture over the ladyfingers. Then spread 1/4 of the pineapple pie filling.
Mix oil or applesauce, margarine and sugars. Add eggs and vanilla, then add flour, salt, baking soda and cream of tartar. Finally add oatmeal, rice cereal, chocolate chips, nuts and coconut. Bake on cookie sheets at 350° for 10 to 18 minutes.
Cook raisins until tender. Add salt, sugar, corn syrup, vinegar and beaten eggs. Mix thoroughly. Pour into uncooked pie crust. Cover with a thin layer of pie crust to make a lattice design. Bake in moderate oven until golden brown.
Cover bottom of pizza pan with cookie dough. Bake for 12 minutes at 350°. Let cool. Mix together Cool Whip, cream cheese and xxxx sugar. Spread over cooled crust. Layer sliced fruit over Cool Whip mixture. Mix both juices, sugar and cornstarch together. Boil glaze until thick. Drizzle over fruit. Chill and serve.
Combine cheese, olives, nuts and mayonnaise. Spread on bread and cut off crusts. Make into bite sized sandwiches. Use pick to put an olive or pickle on top.
Melt margarine in large saucepan. Add onion and cook a few minutes until tender. Add potatoes and enough water to cover them in the pan. Cover and bring to a boil. Turn heat back to maintain boil, for about 10 minutes.
Sprinkle ribs with salt and pepper and broil 30 minutes to brown and remove excess fat. Put the sliced onion in the Crock-Pot. Slice the ribs into serving pieces and put in on top of the onion. Pour in the barbecue sauce. Cover and cook on Low 8-10 hours (High: 4-5 hours).
Trim crust from bread. Tear bread into pieces. Mix with shredded cheese. Spread in a 7 1/2 X 12 inch greased baking dish alternating with strips of bacon. Beat eggs with milk. Stir in salt, pepper, mustard and cream of tartar. Pour over bread and cheese mixture. Sprinkle with crumbled bacon. Refrigerate overnight. Back uncovered for 50 to 60 minutes at 350 degrees.
Mix together ingredients with a spoon. Grease and flour 9 x 13 cake pan. Bake at 350° for 30 minutes or until inserted toothpick comes out clean. Cool cake.
Wash and trim beef; set aside. Cut onion and garlic; put oil in pressure cooker; add garlic and let fry until brown. Add onion and fry one minute. Add beef and a little salt, fry until light brown. Add water. Cover cooker and let it pressure for 10 minutes. Put cooker under cold tap water. When the steam is gone, open cooker. Put it back on the stove. Add curry, potatoes, pepper, coconut milk and salt to taste. Cook until potatoes are tender. Serve on rice.
Mix sugar, eggs, oil, pumpkin and water. Mix all dry ingredients together and add to first mixture. Makes 2 loaves of bread or 24 muffins. Bake at 350°.
Combine all ingredients. Bake in covered casserole dish at 400° for 20 minutes. Reduce heat and bake at 350° until done.
Chop all vegetables. Mix all ingredients well and bring mixture to a full boil. Cook 30 minutes after it starts boiling. Place in jars while hot and seal.
Mix together cream cheese and pineapple. Add green pepper, onion and seasoned salt. Mix well and shape into a ball. Roll ball in chopped pecans until outside is coated. Chill before serving. Serve with crackers.
Combine first 3 ingredients in container of an electric blender; blend until smooth. Stir in club soda. Serve right away. Makes 7 cups.
Preheat oven to 350°. Cut shortening into dry ingredients as you would for pie crust. Add buttermilk and mix well. Add raisins and knead a little. Shape into 2 large or 3 small loaves. Bake in 8-inch pie tins. Just before you put loaves into oven, cut a cross on top of each. Bake 45 minutes to 1 hour. Check with a cake tester. Keep in plastic bags to mellow. It is best after sitting a day.
Place potatoes in a saucepan. Add water to cover and bring to a boil. Cover, reduce heat and simmer 20 minutes or until very tender. Drain. Combine potatoes, cream cheese, yogurt, garlic and salt in a bowl. Beat until smooth. Spoon into a 9 x 13-inch baking dish coated with Pam spray. Drizzle margarine over mixture. Sprinkle with paprika. Bake at 350° for 30 minutes.
Brown bacon and beef; season with 1 1/2 tsp. salt and pepper; stir in flour. Cook in crock-pot for 8 to 10 hours. Cream 1/4 c. flour and water for thickening. Serve over pasta.
Melt butter. Roll Rice Krispies very fine. Dip chicken pieces in butter and roll in Rice Krispies. Sprinkle on garlic salt, paprika and pepper. Bake in oven 1 hour or more.
Combine flour and 1 teaspoon salt. Cut in shortening until crumbly. Stir in milk until pastry forms a ball; set aside. Stir brown sugar, butter, cinnamon and remaining salt to form a paste. Divide and press into center of each apple; pat any extra filling on outside of apples. On a floured surface, roll pastry into a 14-inch square. Cut into four 7-inch squares. Place 1 apple in center of each square. Brush edges of pastry with egg white. Fold up corners to center; pinch to seal. Place in a greased 9-inch square baking dish. Bake at 375° for 35 to 40 minutes or until golden brown.
Bake cake mix as directed. Remove from oven and poke holes all over top of cake with a wooden spoon handle. Pour over the top, sweet milk and butterscotch or caramel topping while cake is warm. Just before serving, frost with Cool Whip and crushed Heath bar. There won't be leftovers!
Combine all ingredients in saucepan; bring to a boil and simmer 20 minutes. Makes about 2 1/2 cups.
Bring the first 4 ingredients to boil; let cool. Mix together the yeast, warm water and 1 tablespoon sugar. Mix in the flour. Batter will be sticky. Let raise once, then form into balls, 3 to a muffin cup. Let raise again. Bake for 20 minutes at 350°. (Dough can be used for cinnamon rolls.) This will keep several days in refrigerator.
Combine ingredients; mix well. Makes 1 1/4 cups. Serve with baked potato spears or on baked potatoes.
Preheat oven to 450°. Mix Bisquick with milk and cheese until soft dough forms. Beat for 30 seconds. Drop by teaspoon onto ungreased cookie sheet. Bake 8 to 10 minutes. Mix margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm.
Melt marshmallows in milk; then pour over mixture of cracker crumbs, raisins, nuts and cherries. Stir until well mixed and place in greased mold or bowl until cold. Turn out and keep refrigerated. It will stay fresh for several weeks.
Sift together flour, sugar, baking powder and salt into a bowl. Add walnuts, stirring to cook evenly with flour mixture. Combine milk, eggs, oil, syrup and vanilla. Add all at once to flour mixture and stir only to dampen dry ingredients. Turn batter into greased loaf pan. Bake at 350° for 55 to 60 minutes. Cool in pan on rack for 10 minutes, then turn onto rack to cool completely. Wrap cooled bread in foil and store overnight for easier slicing. Serve with butter or cream cheese.
Bake cake by box directions to make 2 layers. Mix other ingredients together and frost and stack cakes.
Beat egg, sugar and flour. Mix. Then add juice. Cook until thick and add vinegar. Let cool. Add to fruit in a large bowl. Top with grated cheese, whipped cream and nuts. This will keep several days in refrigerator.
Cream butter and margarine. Add sugar and cream again. Add flour gradually. Add vanilla and nuts. Shape in small rolls and freeze. Cut slices to your desired thickness. Bake until brown around edges at 350°.
Cut chicken into thin strips and cook. Mix 1/2 of picante sauce, cream cheese and chicken in saucepan over low heat until smooth. Spoon 2 tablespoons chicken mixture onto each tortilla; roll up. Place seam side down, in lightly greased 12 x 8-inch baking dish. Sprinkle cheese over tortillas; cover with foil. Bake at 350° for 20 minutes. Pour remaining picante sauce over tortillas. If desired, top with sour cream and olives.
Slice squash and cook until partly done. Drain. Place squash in a deep casserole. Beat eggs, add sugar, flour, onion flakes and Milnot. Put margarine on hot squash in casserole. Pour liquid mixture over squash and margarine. Bake at 350° for 30 minutes or until done.
Mix first 3 ingredients together and pat into 13 x 9-inch cake pan. Mix together remaining ingredient and pour over cake mixture. Pour 1 can Eagle Brand milk over all and bake at 350° for 30 to 40 minutes.
Mix all ingredients. Cover for 1 day. Stir and pour into quart jar with holes in lid so it can breath. Refrigerate for 2-3 days before using. To feed starter pour into bowl and add the same amounts of sugar, potato flakes and warm water. Let set 8-12 hours. Take out one cup and put the rest back in a jar in the refrigerator. May feed every 3-7 days.
Combine onion, catsup, water, Worcestershire sauce, chili powder, salt and pepper. Simmer 45 minutes. Add franks to sauce. Simmer another 5 to 7 minutes. Serve in warm roll. Add sauce to flavor.
Separate dough into 8 triangles. Cut each lengthwise into 3 triangles. Place one little smokie in dough. Place on ungreased baking sheet, dough point down. Bake according to dough package directions. Serve hot or warm. Makes 48.