HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat yolks with sugar until creamy and thick. Add almonds; add flour and baking powder. Mix and stir. Beat egg whites until stiff and fold until creamed mixture. Line with wax paper three 9-inch layer pans and bake at 350° for 25 to 30 minutes.
Step 1: Grease large cookie sheet. Bring to a boil in saucepan 2 sticks butter, water and 4 tablespoons cocoa. Remove from heat and add 2 cups flour, sugar and salt.
Mix all ingredients and pour into greased mini muffin cups. Bake 10 minutes at 400°.
Cream butter and sugar until fluffy. Add eggs and vanilla and blend well. Add chocolate and add flour and salt to creamed mixture, alternating with sour milk. Mix soda and vinegar and blend into cake mixture. Pour into greased layer pans. Bake at 375° for 25 to 30 minutes.
In a medium size baking dish, cover bottom with 1/3 potatoes. Then 1/3 roast beef, then cover with 1/3 gravy. Add cheese of your choice. Repeat until gone. Place in preheated oven at 350° to 375° for 15 to 20 minutes or until cheese melts. Serve over toast.
Heat beans in boiling water and drain. Add one can cream of mushroom soup, heat again in serving dish in oven. Just before ready to serve, top with one can of onion rings. Mix some in string beans, but put most on the top.
Boil chicken until done, about 30 minutes. Remove from water. Let cool to touch. Remove meat; separate into bite sized pieces. Simmer butter and onion together. Mix soup, mayonnaise and milk together in a bowl.
Cream sugar, vanilla, and butter. Stir in milk. Beat about 15 minutes. Spread coconut in bottoms of pie shells. Pour in liquid mixture. Bake 45 to 60 minutes.
Combine milk and water together with a wire whisk. Add pudding and blend until smooth. Chill for 5 minutes. Whip the whipping cream. Fold in pudding mixture. Layer pudding, wafers and bananas. Top with maraschino cherries (optional).
Mix well. Form into 2 loaves. Put into baking pan. Bake uncovered 1 1/2 hours at 350°. Serve with oven fried potatoes.
Cut broccoli and cauliflower if too big. In a large pan, combine water, broccoli, cauliflower, onions and celery. Cover and boil for 30 minutes. Add canned soup and cheese. Simmer over low heat until cheese melts. Add milk and heat through. Recipe is easy to cut in half.
Spread cream cheese (mix onion and garlic powder into cream cheese) on small silver tray or plate. Spread chili sauce on top of cream cheese mixture. Drain crabmeat and spread on top of chili sauce. Garnish with chopped parsley. Cover with plastic wrap and refrigerate several hours or overnight. Serve with crackers (Wheat Thins).
Buy freshest and youngest greens you can find and wash and look thoroughly. May take 3 to 6 times washing, depending on how dirty they were. Wash until there is no grit in bottom of sink or pan washed in. Cut the largest part of stem out; these may be very tough and stringy if not young greens.
Let cream cheese stand at room temperature until softened. Beat until fluffy. Gradually add sweetened condensed milk. (Condensed milk must be used.) Stir until thoroughly mixed. Add lemon juice and vanilla. Stir until well mixed. Turn into prepared crust. Chill 2 to 3 hours in refrigerator. Do not freeze. Put cherry pie filling on top. Put Cool Whip on top.
Combine cheeses and mix well with mixer. Add mayonnaise and garlic powder. Mix and stir in pimento.
Cook the sugar, water and peanuts until golden brown. Add the vanilla and baking soda. Pour into pan and cool.
Cut squash open. Scoop out seeds. Place squash skin-side down in pan with one inch of water. Add 1/2 to 1 tablespoon of butter in each half. Cover with foil. Bake for 50 minutes or until soft at 350°. To serve, add warm maple syrup to taste.
Combine sweet potato, brown sugar, butter, egg yolks, spices and salt in a large mixing bowl. Beat until light and fluffy. Add evaporated milk, mix until just combined. Beat egg whites until foamy. Gradually add sugar, beating stiff. Fold into potato mixture. Pour into pastry shell. Bake at 400° for ten minutes, reduce heat to 350° and bake 45 minutes or until set. Cool. Top with whipped topping if desired.
Mix tomato sauce, onion, salt and mustard together. Pour 1/2 of mixture in the bottom of a casserole dish. Cover with a layer of corned beef hash, then sprinkle with cheese. Repeat layers again and bake.
Mix and pour into slightly greased, hot iron skillet. Bake 45 minutes in 350° oven. Let stand 1 hour before serving.
Mix apples, sugar and salt; let stand 10 to 13 minutes. Dissolve the soda in 1 or 2 teaspoons water. Add soda, egg, oil and nuts to apples. Sift flour, cinnamon and nutmeg. Add to apples. Mix well. Bake in a greased 8 x 8-inch pan at 350° for 30 to 40 minutes.
Dust each egg with a little flour. Divide the sausage meat into 5 pieces. On a floured surface, work each piece into an oval. Place an egg into the center of each one; mold the sausage meat around it, making sure the surface is free from cracks. Put the beaten egg and breadcrumbs onto separate plates; coat each egg first in the liquid egg, then in the breadcrumbs so that the surface is completely covered. Coat each egg again if you like to ensure a really good surface.
Mix jello in water. Add marshmallows and cream cheese and stir. Chill to consistency of egg whites. Add remaining ingredients. Pour into oblong pan and refrigerate. Later, stir to prevent ingredients from sinking to the bottom.
Saute pecans in butter. Reserve. Mix other ingredients together with a wooden spoon. Put in deep-dish pie plate and top with pecans. Chill until just before serving time. Bake at 350° for 20 minutes. Serve hot with Wheat Thins, Triscuits or bread sticks.
Combine and bake 45 minutes at 350°. Can be cooked in microwave 25 to 30 minutes.
Preheat oven to 400°. Combine dry ingredients for dough and mix. Combine buttermilk with slightly beaten egg white and mix. Add buttermilk and egg mixture to flour and stir. Add cheese and mix well. Drop by large spoonful onto baking sheet sprayed with non-stick cooking spray and bake at 400° for about 15 minutes. If the top of the biscuits do not brown, place under broiler for a few seconds to brown the tops. Yield: 8-10 servings depending on the size of each biscuit.
Place carrots in buttered or Pammed 1 1/2-quart casserole. Stir in croutons and cheese. Mix remaining ingredients. Place over carrots. Bake, uncovered, 20 minutes at 400°.
Mix pumpkin as directed on can. Pour into greased 12 x 13-inch pan. Mix cake mix and butter until crumbly. Sprinkle cake mix over pumpkin. Sprinkle nuts on top. Bake at 350° for 1 hour.
Cut up bacon and onion in small pieces and fry. Add can of tomatoes. Break into pieces. Add salt, pepper and sugar. Add cheese, cut into small pieces. Put in when you turn fire out under skillet. Cover with lid so cheese will melt. Pour over drained spaghetti.
Mix all together and make into croquettes or patties. Bake for 40 minutes at 350° of fry.
Line the sides and bottom of large spring-form pan with ladyfingers. Mix cheesecake mixes according to box directions. Add softened cream cheese to preceding. Fold in topping.
Clean and slice peppers and onions. Heat oil in frying pan. Add peppers and onions; cook until just tender. Add remainder of ingredients. Cover and cook over low heat for 6 to 8 minutes. Makes 5 to 6 servings. This is wonderful on an antipasto platter or on top of a sandwich.
Blend cream cheese, sugar, eggs and vanilla. Put vanilla wafer in bottom of cupcake paper. Fill 3/4 full. Bake 12 to 15 minutes at 370°. Top with fruit filling. Makes 17.
Brown beef in oil in skillet. Add onion and saute with beef until tender. Add garlic; saute 15 seconds. Add chilies, chili powder, oregano, tomatoes with juice, salt and water. Break up tomatoes and bring mixture to a boil. Add rice. Stir, cover and remove from heat. Let stand 5 minutes. Sprinkle dish with chopped parsley. Place cheese on top. Replace cover. Let stand 3 to 5 minutes until cheese has melted. Serve. Makes 4 servings, containing less than 350 calories each.
Mix cream cheese, green chiles and olives together with fork. Spread approximately 2 to 3 tablespoons of cream cheese mixture evenly over a tortilla. Roll tortilla up (use a toothpick, if needed to keep rolled) and put into the refrigerator for 1/2 hour or so. Slice into 1/2 to 1-inch segments. Place on plate and serve with salsa.
Soften yeast in warm water. Add rest of ingredients, except flour. Add 4 cups flour; mix well. Let set 1/2 hour in warm place. Add rest of flour. Knead well and let rise until double in bulk. Make loaves and rolls. Put in greased pans. Let rise until double in size. Bake at 350° for 45 to 55 minutes or until brown for bread. Bake rolls 40 minutes or until brown.
Heat oven to 350°. Grease and flour 8 or 9-inch square pan.
Sift first 4 ingredients together; then stir in next 4 ingredients. Spread resulting batter in an 8-inch square buttered tin. Mix brown sugar and cocoa; spread over batter in pan. Over all, pour 1 1/2 cups hot water. Bake at 350° for 35 to 40 minutes.
In a large bowl, stir together flour, baking soda, cinnamon, salt, oats and raisins (or dates or blueberries). In a medium bowl, stir together the eggs, yogurt, canola oil, applesauce, honey and vanilla. Pour wet ingredients into the dry and stir well. Pour into a well-greased 9 x 13-inch pan. Bake in preheated 350° oven about 30 minutes. Cool before cutting.
Mix mayonnaise, Parmesan cheese, chopped onion and milk. Spread on toasted cocktail bread; place on baking sheets. Broil 4 inches from source of heat for 2 to 3 minutes, or until golden and bubbly. Add garnishes, if desired. Makes 36.
Take the meat of the zucchini, grate it, salt the grated zucchini and set aside.
Combine all ingredients. Bring to boiling; simmer until thick as wanted, about 1 to 2 hours. Stir frequently to prevent sticking. Pour, boiling hot, into hot jars. Adjust caps. Process 15 minutes in boiling water bath. Yields about 8 pints.
Cream shortening with sugar. Add egg, potato water and yeast. Mix well and add currants, citron, raisins and flour sifted with salt. Let rise until light. Drop from spoon in hot fat (365°). Drain on absorbent paper and roll in sugar.
Boil chicken with 1/2 onion, salt and pepper and bouillon cubes until done. Remove meat from bone and save 3 cups broth.
Cook and bone chicken. Drain broth. Add onion, celery, salt and pepper. Add corn, butter beans, tomatoes, ketchup and vinegar; cook for 2 hours. The last 30 minutes, add cut up chicken and potatoes, Worcestershire sauce, Tabasco sauce, marjoram, bay leaf, butter and sugar. Add water, if necessary, to make more soupy. Makes 12 to 14 servings.
Pour the milk over marshmallows and let stand. Mix other ingredients and add to marshmallows. Mix well. Place some crumbs on a square of wax paper and form a roll about 2-inches in diameter and place in crumbs. Roll up in crumbs and wax paper. Refrigerate overnight. Slice and serve. Makes 4 large rolls.
Put the onions, milk and water in a saucepan. Cover and simmer until tender. Drain the onions and cut them up. Put the onions back into the pan. Add the butter, salt, pepper, nutmeg and light cream. Cook, uncovered, stirring once in a while. Serve piping hot.
Cut rhubarb in small pieces. Melt butter in saucepan. Add 1 cup sugar and rhubarb. Cook until tender; add egg yolks mixed with 1/4 cup of sugar and flour. Stir until mixture thickens. Pour in baked 9-inch pie shell and top with meringue.
Mix well first four ingredients, let set overnight. Drain spinach, heat garlic in oil until brown. Put spinach and 4 slices of cheese, salt and pepper. Cook. Roll out dough, cut in squares, 4 x 4-inches. Fill each square with 2 teaspoon spinach filling. Fold. Bake in 400° oven for 30 minutes. Makes 12 servings.
Cream butter and peanut butter. Gradually add sugars. Beat in egg and vanilla. Sift dry ingredients and mix into butter mixture. Shape into small balls. Roll in granulated sugar and place on a greased cookie sheet. Bake at 400° for 8 minutes. Remove from oven and place a chocolate kiss in the center of each one. Return to oven for 2 to 5 minutes, until golden brown.
In bowl, combine slightly beaten eggs, cream-style corn, milk, instant minced onion and pepper; stir in cooked rice, cubed luncheon meat and cubed cheese. Turn in ungreased 10 x 6 x 1 3/4-inch baking dish. Bake at 350° for 45 to 50 minutes, until knife inserted just off center comes off clean. Let stand 10 minutes before serving. Cut in squares. Makes 6 servings.
Cut each frankfurter crosswise into 4 sections. Cut each section in half lengthwise to make 8 pieces. Split ends of each piece within 1/2-inch of the center. Set aside.
Boil chicken until tender. Take chicken off the bones. In your broth, cook noodles. Put back your chicken. Add soup and cheese; heat until cheese melts. Put chicken and mixture in a baking pan. Top with buttered cracker crumbs. Heat at 350° for 1/2 hour.
Cut shortening into flour; add rest of ingredients. Stir just long enough to mix. Put in greased 9-inch round or square pan. Top with small pieces of butter. Bake at 450° for 12 to 15 minutes. Serve warm in bowl topped with strawberries and milk.
Fry bacon and onion. Combine sour cream and mushroom soup. Cover baking dish with dried beef. Place chicken breasts on top. Cover with soup, bacon, onion and dashes of lemon pepper. Bake at 350° in covered baking dish for 1 hour.
Mix flour, sugar and milk well. Mix fruit and melted butter. Heat until hot. Mix flour, sugar and milk. Pour over fruit mixture. Stir this around in the fruit. Bake at 350° until brown.
Mix the first 3 ingredients and press in a 9 x 13-inch pan. Mix the remaining ingredients and pour over batter. Bake at 375° for 10 minutes. Turn down to 325° and bake for 30 minutes.
Rinse apricots. Cover with water and boil 10 minutes. Drain and cool; chop. Heat oven to 350°. Grease 8 x 8 x 2-inch pan. Mix butter, granulated sugar and 1 cup flour until crumbly. Pack into pan. Bake 25 minutes. Sift 1/3 cup flour, baking powder and salt.
Peel and slice potatoes and place in large heavy pan. Add onion, celery and bacon or ham. Add just enough water to cover. Salt to taste. Boil until tender. Do not drain. Beat egg. Add flour and salt. Blend well. Add to potato mixture. Stir and cook 5 minutes. Stir to keep from sticking. Add about 1 1/2 quarts milk depending on desired thickness.
Mix all ingredients together and chill. Dip crackers, vegetables, pretzels, etc.
Spread almonds on cookie sheet or flat pan. Melt butter, add sugar in heavy pan. Cook rapidly, stirring constantly to prevent scorching; cook until dark brown. Add vanilla. Pour mixture over almonds. Sprinkle Hershey bar pieces over top. Let candy melt and then spread evenly. Sprinkle more chopped almonds on top. When cool, break into pieces.
Brown meat and drain. Add all ingredients together and cook until done (about 30 to 40 minutes). Serve with hot cornbread.
Beat the shortening and margarine or butter with electric mixer on medium-high for 30 minutes. Add about half of the flour, brown sugar, sugar, eggs, vanilla and baking soda. Beat in remaining flour. Stir in chocolate pieces and nuts. Drop by teaspoons onto ungreased cookie sheet. Bake at 375° for 8 minutes.
Dissolve lime jello in boiling water. Stir well and set aside to cool. Add remaining ingredients and pour into large jello mold. Place in refrigerator until well set. Will serve 12 persons.
Wash and drain water from broccoli. Cut broccoli in small pieces, including ends, if not woody. Add sunflower seeds, raisins, bacon and onion. Toss this together. Mix mayonnaise, sugar and vinegar. Pour over salad mixture, stirring well. Let stand several hours before serving.
Cut pork diagonally into 1/4-inch thick pieces. Cut each slice into thin strips. Set aside. Slice asparagus diagonally into 1-inch long pieces. Cut carrots into 2-inch long julienne pieces. Heat one tablespoon oil over medium-high heat in a large skillet, Add carrots; cook 5 minutes, stirring often. Add asparagus; cook 1 minute more. Lower heat to medium low. Add 1 tablespoon wine. Cover and cook until vegetables are tender-crisp (4 to 5 minutes). Remove.
Combine meat, salt, 1/4 cup ketchup and onions; shape into 6 patties. Fry or broil until done (about 5 minutes each side). Spread 1 tablespoon pizza flavored ketchup on each bun, then top with patty and a slice of cheese. Place under broiler just long enough to melt cheese slightly. Makes 6 servings.
Blend Crisco, Dream Whip and vanilla. Mix 4 to 6 minutes or until light and fluffy. Add half the sugar, all of the flour and all of the milk. Cut in with knife. Add remaining sugar and beat until fluffy, about 6 minutes.
Mix all ingredients together. Pour into greased 11 x 13-inch dish. Bake 40 minutes at 350°.
Mix all ingredients except 1/2 can of onions into 1 1/2 qt. casserole dish. Bake uncovered at 350° for 30 minutes. Put the rest of the onions on top and bake for 5 more minutes or until onions are brown.
Melt oleo. Roll biscuits into ball. Dip in oleo, then in cinnamon and sugar mixture. Layer alternately in a Bundt cake pan. Bake at 350° for 35 minutes.
Preheat oven to 300°. Combine flour, soda, salt and oats. Set aside. In large bowl, blend sugars at medium speed. Add butter and mix. Add honey, vanilla and eggs. Mix until light and fluffy. Add flour, raisins and nuts. Blend until combined. Do not overmix. Drop by tablespoons on ungreased cookie sheet. Bake for 22 minutes or until golden brown. Transfer to cool surface right away when done.
Wash and drain lettuce. Break into small pieces. Chill. Add artichoke hearts, red onion and pimento . Mix olive oil, vinegar, salt, pepper and cheese. Add to lettuce just before serving. Toss until mixed completely.
Preheat oven to 400°. Dip chicken into eggs, then into bread crumbs, coating thoroughly. In a medium skillet, heat olive oil. Cook chicken in oil until done and well browned on both sides. Pour spaghetti sauce into an 11 x 7-inch baking dish. Place chicken on sauce; top with Parmesan and Mozzarella cheeses. Bake for 15 minutes, or until cheese is melted and lightly browned. Serves 4.
Combine flour, salt and pepper in a shallow pie plate. Dredge chicken in mixture. Reserve 1 tablespoon of flour.
In large frypan place chicken, broth, onion and olive oil. Cover and cook 20 minutes. Remove chicken from bones; cut into thin strips. In large bowl mix parsley, rosemary, pepper, salt, lime juice, garlic, nuts and Blue cheese. Let stand 15 minutes. Cook noodles; drain. Add to chicken. Arrange on lettuce cups; sprinkle on Parmesan cheese. Arrange cherry tomatoes and celery around edge.
Cream sugar, oil, and eggs. Add orange juice (or pineapple juice) and vanilla. Sift flour and baking powder. Add flour mixture to creamed mixture. Grease and flour tube pan. Note: I mix my apples, sugar and cinnamon when I start so the sugar and cinnamon get in the apples. Pour batter alternately with the apples, ending with apples placed around the top. Bake at 350° for 1 1/2 to 2 hours.
Grease a 2 quart baking dish. Beat the egg whites at room temperature till stiff but not dry and beat the yolks till thick and lemon colored. Stir the cornmeal and salt into the scalded milk, beating hard. Stir till consistency of thick mush. Blend in the butter and corn and add baking powder. Fold in the yolks, then whites. Pour into a baking dish. Bake at 375° for 35 minutes or till puffy and golden brown and a knife inserted in center comes out clean.
Crush graham crackers into very small crumbs. Cream sugar and margarine together. Add eggs, milk and graham crackers alternately. Add vanilla and beat until smooth. Grease and flour 3 (9-inch) cake pans. Bake at 350° for 30 minutes. Cool and spread filling between layers.
Pour pineapple into a casserole. Mix sugar, flour and cheese together; sprinkle over the pineapple. Mix butter and crackers together; crumble over mixture. Bake for 25 minutes at 350°. Serves 10 to 12.
Place all ingredients in a large sauce pan. Cook over low heat, slowly for about 2 hours. Store in refrigerator.
Chop cabbage in squares. Heat bacon grease on low heat. Add onion. Heat until translucent. Add cabbage, mustard, onion and garlic powder. Mix well. Add water and grated carrot. Cook in a large pot until cabbage is tender, approximately medium-high for 20 to 25 minutes. Salt and pepper to taste.
In 9 x 13-inch pan, spread apples in bottom of pan. Sprinkle sugar/flour mixture over apples. Then spread blackberries over top.
Saute onion in margarine until tender, but not browned. Stir flour into onion mixture. Add milk all at once; cook and stir until thickened and bubbly. Continue cooking for 1 or 2 minutes longer. Add cheeses and stir until melted.
Grease 9 x 13-inch dish and place in the oven at 350°f. 180°c. gas mark 4. In a large bowl, mix the cornmeal, egg, milk, soda, salt, corn and oil, set aside. Brown the beef in the microwave on high in a microwave safe colander set in a dish to catch the drippings for about 8-10 minutes. Stir in the onions and the chilis. Remove the dish from the oven, spread half the cornbread batter into the dish, cover with the beef mixture and sprinkle with cheese. Pour remaining batter over the cheese and return to the oven to bake for 40-50 minutes or until done.
Pour boiling water over oats. Cover; let stand 20 minutes. Cream sugar and butter. Add eggs and vanilla. Add oat mixture. Mix well. Add rest of ingredients. Bake for 50 to 55 minutes in a 350° oven.
Cream margarine and sugar until smooth. Add flour mixing well. Mix in oatmeal. Refrigerate at least one hour or more. Roll into balls size of walnut. Place on lightly greased cookie sheet. Press with fork. Bake at 350° for 15 minutes or lightly browned. Cool on racks. Dust with powdered sugar.
I use large iron frying pan greased with butter or margarine. Wash and drain rice. Spread in pan. Sprinkle soup mix over rice. Place pork chops on top of this mixture. Spread cream of mushroom soup over pork chops and add water. Bake on 350° for 1 1/2 hours.
Add water to beef consomme to make 2 cups. Saute onion and mushrooms in butter. Cut round steak into strips (2 1/2 x 3/4-inch). Add 4 tablespoons flour to sour cream. Cook in crock-pot 3 to 4 hours on high or 8 to 12 hours on low. Serve over egg noodles or rice. Serves 6.
Cream sugar and oleo. Add eggs. Add soda to boiling water. Mix into creamed mixture. Sift together dry ingredients. Add alternately with orange juice and add nuts and mashed bananas. Pour into 2 greased loaf pans. Bake at 375° for 35 to 45 minutes.
Grease large baking dish. Layer in order (chicken, cheese, soup and stuffing). Bake at 350° for 45 minutes.
Beat oil, sugar, orange juice and egg together. Sift flour, baking powder, soda and salt together and place in a large mixing bowl with wheat germ, lemon rind and blueberries. Combine with liquid mixture and blend. Bake in muffin tins for 20 to 25 minutes in a 400° oven.
Melt butter in a 2-quart saucepan. Add brown sugar and peanut butter. Mix well and bring to just boiling over low heat, stirring constantly. Remove from heat and let cool until lukewarm. Sift flour with baking powder and salt and set aside. Preheat oven to 300°. Lightly grease a 13 x 9 x 2-inch baking pan.
Cube meat. Brown in Dutch oven. Add balance of ingredients. Bake at 250° for 4 to 4 1/2 hours. Serve over rice.
Put thighs close together in baking dish. Cover with onion. Liberally drizzle with soy sauce. Bake until tender, 45 minutes, at 350°.
Prepare pastry for 10-inch 2-crust pie. Heat oven to 425°. Stir together sugar and flour. Turn half the rhubarb and oranges/strawberries into pastry-lined pie dish. Sprinkle with half the sugar mixture. Repeat with remaining ingredients. Dot with butter. Cover with top pastry. Seal and flute. Bake 40 to 50 minutes or until crust is brown.
Cook almonds in butter over low heat until golden, stirring occasionally. Remove from heat. Add salt and lemon juice. Pour over hot, drained beans. Makes 4 servings.
Saute green pepper and onion in a small amount of oil. Add ground meat and brown. Fold in Ro-Tel and black-eyed peas. Place in oblong baking dish.
Cook and mash broccoli, reserving 1/4 cup liquid. Saute onions in oil. Add 4 tablespoons butter, then remaining ingredients, except crumbs. Place in greased casserole and top with crumbs and 2 tablespoons of butter. Bake at 350° for 20 minutes.