HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter and sugar until light. Add eggs, beating well after each addition. Add lemon peel. Sift together flour and baking powder. Add alternately the milk and flour to creamed mixture. Turn into well-greased 9 x 5-inch loaf pan. Bake at 375° for 45 minutes or until loaf springs back when lightly touched. Pierce top of hot loaf with tines of fork. Pour Lemon Syrup over cake. Let stand 10 minutes before turning out of pan. Chill.
Brown orzo until golden in butter, stirring frequently, for about 5 minutes. Add rice and chicken broth. Cover pilaf; simmer for 20 to 25 minutes, stirring occasionally. Let rest before serving. To make chicken broth, dissolve 2 chicken bouillon cubes in 2 cups water.
Combine and mix well the flour, margarine and chopped nuts. Pat into bottom of 9 x 12-inch baking dish. Bake at 350° for 25 minutes. Cool. Combine cream cheese, powdered sugar and dessert topping. Spread on cooled crust. Mix pistachio pudding with 1 1/2 cups milk. Mix vanilla pudding with 1 1/2 cups milk. When puddings have set, mix together gently and spread on top of cheese layer. Chill. Garnish with additions, whipped topping, if desired. Cut into squares to serve.
Spread applesauce in 9 x 9-inch baking dish. Sprinkle with cake mix. Top with brown sugar and pecans. Cover with margarine (sliced). Bake at 350° for 1 hour. Yields 8 to 10 servings.
Mash cooked sweet potatoes. Mix in eggs. Add 1/4 of the brown sugar and 1/4 of the butter. Add salt and cinnamon. Mix in orange juice. Spread out in a 13 x 9-inch casserole dish. Put pecans on top. Sprinkle remaining sugar and butter over top. Bake at 375° for 20 minutes.
Make Marinade: Whisk oil, lemon juice, garlic, cumin, tarragon, salt and pepper in large bowl. Add shrimp; toss to coat. Refrigerate, covered, turning shrimp occasionally (at least 3 hours). Drain shrimp, reserving marinade. Thread metal skewers alternately with zucchini, shrimp and sausage. Place skewers on barbecue; brush kabobs with marinade. Barbecue about 6 minutes on each side, basting frequently with marinade. Makes 8 to 10 kabobs.
God chooses the main ingredient. . . parents. Just add the following ingredients. Do not simmer, stew or boil. This could cause your recipe to ruin.
Dissolve the jello in hot water in a large bowl. Fold in all at once the thawed strawberries (with juice), drained pineapple, bananas and nuts. Turn into a 12 x 8 x 2-inch dish or mold. Refrigerate until firm. Serves 12.
Saute garlic, onions and green peppers in 3 tablespoons water. Add next 5 ingredients. Fold in cheese. Bake in sprayed casserole dish at 350° for 45 minutes.
Heat all ingredients except chicken, until bubbly and smooth. Pour over chicken and bake at 375° for 1 hour.
Preheat the oven to 350°. Combine oil and 1 cup sugar in a bowl. Add egg and beat. Stir in molasses and vanilla, then dry ingredients. Roll into about 1-inch balls and dip into remaining 1/4 cup sugar. Bake about 10 minutes or until done but not too dark. Has butter flavor after stored a few days.
Drop from teaspoon onto rolled oat base. Bake at 375° for 12 to 15 minutes.
Clean chitterlings thoroughly, removing as much of the fat as possible. Place the chitterlings in a pot and add cold water, a little lemon juice and salt. Let stand for awhile. Change water, adding more lemon juice and salt as necessary. Rinse chitterlings thoroughly and put them back in the pot. Add cold water to cover, juice and the remaining ingredients. Bring to a boil. Cover and simmer until chitterlings are thoroughly tender, about 4 hours. Serve hot with vinegar and hot sauce on the side.
Preheat oven to 400°. Place the water in a medium-sized saucepan. Heat until moderately hot. Reduce heat to low. Add the butter and melt.
Combine all ingredients, except butter. Bring to a boil. (If too thick, add more water.) Cover and simmer, stirring often. Add butter. Remove from heat and stir.
Cream the shortening, sugar and eggs. Sift dry ingredients together and add to creamed mixture. Roll into balls the size of walnuts. Place about 2 inches apart on ungreased cookie sheet. Bake at 350° until light brown.
Fry/scramble sausage in a large skillet until it is well done. Drain grease from sausage. Mix drained sausage and cream cheese in a large bowl with a large spoon until the cheese is "melted" and well blended with the sausage. Preheat oven to 375°. Open crescent roll can carefully, do not allow dough to separate. Lay dough on a large cookie sheet, side by side. If there are any cracks use your fingers to "mush" dough together. Spoon half the sausage/cheese mixture down center of crescent rolls. Fold both of the sides of each crescent roll to the center, overlapping at center point making it look like a large hot pocket. Bake for 13 to 15 minutes or until golden brown. Cut into number of servings you need after removing from oven. Eat and enjoy!
Saute onion and garlic in oil. Add chicken broth, tomato sauce, beans (with juice), salt, pepper, basil and parsley. Let simmer for 5 minutes. Add 2 cups of ditalini to broth. Bring to a slow boil until macaroni is al dente. Serve with grated Romano cheese and Italian bread. Add hot pepper flakes, if desired.
Heat oven to 350°. Generously grease and flour two 9-inch round cake pans. Mix cake mix, water, mayonnaise, eggs and vanilla in large mixing bowl. Beat slow for 1 minute, then fast for 2 minutes. Equally divide the cake mix between the 2 pans. Bake for 28 to 30 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely before frosting.
Cream butter and sugar; add eggs. Add soda to buttermilk. In separate bowl, mix dry ingredients, but save enough flour to coat fruit. Add the dry ingredients then add all the fruit. Stir until well mixed. Bake in loaf or tube pans at 350° until toothpick comes out clean.
Combine dressing, soup mix and preserves. Place chicken breasts in well buttered shallow baking pan. Pour sauce over chicken and bake at 350° for 1 to 1 1/2 hours. Baste occasionally.
Mix soup, onion and cheese spread together and heat until cheese melts. Combine with hominy and place in a casserole dish. Top with corn chips. Bake at 350° for 30 minutes.
Cook green string beans in small amount of hot water. Add cream of onions, water chestnuts and salt. Serve hot.
In medium bowl, stir together corn bread mix and flour. Chop onion and pepper into small squares on a cutting board. Mix onion and pepper with vegetable oil and stir into flour. Break eggs in a small bowl and beat. Pour into dough and mix well. Add enough buttermilk to make a consistency similar to cake dough. Pour batter into muffin pan molds. Bake at 450° for 15 to 20 minutes. Remove from oven. While hot, brush each top with liquid butter.
Mix dry ingredients; set aside. Cream oil, eggs and sugar Add dry ingredients alternately with buttermilk. Stir in nuts. Pour into 9 x 13-inch pan, plus a 9-inch square pan, that have been greased and floured. Bake at 350° for 35 minutes.
Mix beef, rice, 1/2 can of soup, egg, water and salt. Form the mixture into meatballs. Arrange them in a circle in microwave-safe pan and cover with wax paper. Microwave 8 to 10 minutes on High. Top with remaining soup.
Brown meat; drain. Add onions and cook until tender. Add combined sugar, catsup, barbecue sauce, mustard, molasses and seasoning. Mix well. Add to drained beans. Pour into 2-quart casserole and bake at 350° for 1 hour. Serves 10 to 12.
Cream 1/2 cup butter with sugar. Add eggs and beat until light. Add vanilla. Melt remaining butter with chocolate; cool and beat into first mixture. Add flour, salt and nuts. Mix well and pour into 13 x 9 x 2-inch greased and floured pan. Bake in preheated 350° oven for about 45 minutes. Cool in pan and cut into small squares. Makes 5 dozen.
Melt stick of margarine. Add both cans of undiluted soup. Add the rice to soup mixture and pour into large baking dish. Place salted chicken pieces over rice mixture. Bake covered for 2 1/2 or 3 hours at 300°. Serves 6 to 8.
Mix butter, sugar, brown sugar, eggs and vanilla. Gradually add flour and oatmeal, then add remaining ingredients. Roll into balls; place 2 inches apart on cookie sheet. Bake at 350° until golden brown. Makes approximately 115 cookies.
Slice the potatoes into a buttered 1 1/2-quart baking dish and cover with green beans. Cover beans with the entire can of mushroom soup and top with the onions (dilute soup a little bit). Sprinkle with paprika and microwave for 7 minutes.
Crumble 1 angel food cake. Put in bottom of punch bowl. Add crushed pineapple. Add 1 1/2 cans cherry pie filling. Add 1 vanilla pudding. Layer again with remaining ingredients. Top with Cool Whip. Garnish with fruit. Chill.
Cream together shortening and sugar; add beaten eggs. Sift together flour, baking powder and salt; add to creamed mixture alternately with pineapple juice. Mix well. Simmer together in 9-inch skillet brown sugar and butter. Arrange pineapple slices on top of butter and sugar mixture. Place one cherry in center of each slice; pour batter over all. Bake at 350° for 50 minutes. Turn out at once.
Add a little paraffin in double boiler. Melt on low heat, add Hershey bar and chocolate chips. Keep on low. Now take shaped eggs and an open spoon or server. Dip in to the coating, then place on wax paper on a cookie sheet.
Boil water and sugar. Add tea bags. Cook 15 minutes. Remove tea bags. Add orange juice, lemonade and whiskey. Place container in freezer for 24 hours. Spoon slush in glass. Add 7-Up.
Dip the pork chops in beaten eggs and then into bread crumbs. Brown the chops on top of the stove. Add water. Cover and bake in the oven until tender.
Put alum and soda in cup of hot water. Use flour enough for soft dough. Roll out and cut with cutter.
Chop tomatoes and jalapeno peppers. Add other ingredients. Stir. Chill before serving.
Combine all ingredients, except bacon strips. Pour in baking dish & place bacon strips on top. Bake about 1 hour at 350 degrees. (Check in about 45 minutes.) This is a recipe that you try and adapt to your own taste.
Pour pineapple and juice into 9 x 12-inch pan. Add cherry pie filling. Sprinkle cake mix over the fruit layers (don't mix). Dot top with margarine. Sprinkle with chopped pecans. (If desired, sprinkle coconut over mixture a few minutes before removing from oven.) Bake in 350° oven for 1 hour.
Melt the ingredients. Pour onto a greased cookie sheet. Refrigerate for about 1/2 hour.
Place ingredients in blender container. Cover; blend until smooth. Cover and chill at least 1 hour. Serve with raw vegetables or corn chips. Garnish platter with cherry tomatoes and parsley sprigs.
Brown beef in skillet and add to ingredients. Bring to boil, then reduce heat and simmer for one hour (covered).
Preheat oven to 350°. In a large bowl cream butter with sugars until light. Add eggs; mix well. Set aside. In a small bowl, combine flour, spices, salt and soda. Add to sugar mixture and stir well. Stir in applesauce, chocolate chips, raisins, coconut and pecans. Pour into a greased and floured 10-inch tube pan. Bake 1 1/2 hours until a toothpick inserted in the middle comes out clean.
Let carrots set overnight in mixture of remaining ingredients (mixture does not have to be cooked); dissolve sugar in vinegar, oil and tomato soup and add other ingredients. Use Pyrex bowl. Serves about 20.
Cut shortening into flour and salt with pastry blender until well blended. Add milk; stir until ball of dough cleans sides of bowl. Divide into 3 equal pieces. Roll out on floured surface. Will make three 8-inch or two 9-inch pie shells.
Add water to soup and heat to boiling. Reduce heat and blend in cheese. Stir until melted. Bring to a boil. Remove from heat and add spaghetti and turkey. Serve on a hot platter sprinkled with parsley.
Mix pancake mix and ginger ale together until you get a thick mixture. Dip onion ring into mixture and fry in hot oil until brown.
Melt butter, brown sugar and cinnamon in saucepan. Add bananas and banana liqueur. Let cook until thoroughly heated. Flame with brandy; serve over ice cream. Serves 6.
Place crescent rolls in jelly roll pan (or pizza pan) and press seams together. Bake at 350° until golden brown, about 10 minutes. Let cool.
Mix together sugar and oil. Add eggs and vanilla. Mix 3 cups flour, baking soda, salt, cinnamon and cloves. Add this to mixture. Cut and dice apples, add nuts (if desired). Bake at 350° for 60 minutes.
Beat eggs well; add sugar and butter and beat well again. Sift cocoa and flour together. Add pecans. Fold into sugar, butter and egg mixture. Add vanilla. Pour in 9 x 12 x 3-inch dish or pan. Set pan in a pan of hot water (enough to come 1/2 to 1-inch up on sides of pan). Bake in 325° oven for 45 minutes to 1 hour. Fudge will have the consistency of firm custard and will be crusty on top. Serve warm with a dollop of whipped cream or ice cream.
Grind up chicken, carrots and peas. Add remaining ingredients; mix well. Turn into well-greased loaf pan. Bake at 350° for about 40 to 45 minutes. Serve with sauce (cream of mushroom or tomato).
Mix flour and milk in pan. Cook over low heat until thick and smooth. Put in bowl and cool. Cream oleo and shortening for 4 minutes with electric mixer. Add sugar gradually and beat for 4 minutes. Add flour paste and beat 4 minutes. Add vanilla and blend.
Combine crackers, nuts, baking powder and vanilla. Beat egg whites. Add sugar until stiff peaks form. Fold into cracker mixture. Bake at 350° for 30 minutes in a 9-inch round cake pan. Top each pieces with berries and whipped cream. Serves 8.
Preheat oven to 375°. Cook and stir 4 cups zucchini, thinly sliced with 1 cup chopped onion in 1/4 cup margarine or butter. Combine salt, pepper, garlic powder, basil and oregano and add mixture to zucchini and onion. Combine eggs and cheese. Stir into zucchini, onion mixture. Separate 8 ounces crescent dinner rolls, place them in ungreased 10-inch pie pan. Press the crescent rolls together to form crust. Spread crust with mustard; add vegetable mixture. Bake for 18 to 20 minutes. Let stand for 10 minutes before serving.
Beat the egg whites, sugar and dash of salt until stiff. Mix the pecans and walnuts.
Cook and drain macaroni. Chop or slice vegetables and mix with cool macaroni.
Reserve juice from pineapple. Slice bananas and mix with drained fruit. Cook pie filling using pineapple juice instead of milk. Let cool and pour over fruit.
Place chicken breasts in a 9 x 13-inch baking dish and top with Swiss cheese. Thin soup with water or wine; mix until smooth. Pour over chicken. Mix stuffing with butter and sprinkle over top. Cook, uncovered, at 350° for 1 hour.
Combine in 3 steps, the first 2, then the next 4, then the last 2. Chill until firm. Fry in shortening until golden 1/2 to 1 minute. Cut with slit in middle. Pull one end through to form bow tie. Roll in powdered sugar after frying.
Mix in order given. Cream butter, sugar and egg, then add remainder of ingredients. Cool in refrigerator. Roll in balls the size of walnuts; place on cookie sheet and mash with fork. Bake 12 minutes, or until lightly browned, in 375° oven.
Mix cheese and butter well. Stir in all other ingredients, except olives. Take a small ball of dough and flatten it with your hands. Wrap it around the olive, making a ball of dough with olive inside. Freeze until ready to use. Bake at 400° for 15 minutes. Yields about 3 dozen.
Mix all ingredients. Makes enough seasoning for 10 pounds meat. Rub on meat. Place in refrigerator overnight before barbecuing.
Simmer ingredients together for approximately 45 minutes. Cut up 1 pound of beef into bite-size pieces and add together.
Mix yeast in water and add remaining ingredients. Add plain flour to mixture until dough is stiff. Let rise until double in bulk. Knead thoroughly. Form into balls and let rise. Bake at 375°.
Slice carrots (in Cuisinart, if available). Cover with water; simmer for 40 minutes, but don't boil. Drain. Dice or shred onions (in Cuisinart). Saute in butter or margarine in large pot. Add chicken stock and carrots. Simmer for 40 minutes. Puree in Cuisinart (or blender). Add 1 1/4 cups orange juice. Serve hot or cold with dollop of yogurt and parsley. Serves 4.
Dissolve jello in boiling water. Stir in pineapple and sugar. Let cool 45 minutes in refrigerator. Fold in remaining ingredients. Put in 9 inch square dish.
Dissolve jello into 5 cups of boiling water. Boil sugar with 4 cups of water for 1 minute. Add pineapple juice and lemonade to make a concentrate.
Sift together flour, baking powder, soda and salt. Blend margarine and sugar; mix well. Add eggs and vanilla. Beat well.
Cook broccoli as directed on package. Drain and spoon into lightly greased 10 x 6 x 2-inch baking dish; set aside. Combine undiluted soup, 1/2 cup cheese, milk, mayonnaise, eggs and red pepper. Spoon soup mixture evenly over broccoli. Sprinkle remaining 1/2 cup cheese and paprika on top. Bake at 350° for 45 minutes. Yields 6 to 8 servings.
Brown ground beef with onion and drain. Mix beef, onion, beans, barbecue sauce and brown sugar together. Heat until bubbly. Pour in 9 x 13-inch dish sprayed with Pam. Shred Cheddar cheese on top. Cut biscuits in half and lay on top. Bake for 22 to 27 minutes at 375°.
In large bowl or pitcher blend lemon, cranberry and pineapple juice with sugar. Stir until dissolved and add ginger ale. Makes 3 1/2 quarts.
While squash and onions are cooking, brown sausage and drain. Mash squash/onions and mix with sausage, cottage cheese and stuffing mix. Put in casserole dish and cover with cheese. Bake 350° about 35 minutes or until bubbly. Servings 6 to 8.
Gently toss together grapes, apples, celery and walnuts. Thin mayonnaise with milk; stir in lemon juice. Add to grape mixture and toss. Add salt and pepper to taste. Serve on lettuce leaves.
Preheat oven to 350°. Mix cake mix, pudding mix, whiskey, oil, milk and eggs together on low speed. Beat for 2 to 3 minutes more on high speed. Fold in nuts, coconut and berries. Bake in a well-greased and floured tube or Bundt pan for 55 minutes. Cool in pan 10 minutes. Turn out on rack. Sprinkle with powdered sugar when almost cold.
Grind fruit with small plate in grinder. Add pectin. Place in pan and bring to boil, boil for 1 minute, then add sugar. Bring to a rolling boil, (3 minutes). Pour into sterilized pint or 1/2 pint jars, seal.
Heat together the first 5 ingredients until thickened, then pour over cheese and pimento. Mix together after cheese is slightly softened.
Sift the flour, baking powder, salt, cocoa and sugar together into a mixing bowl. Add oil and milk and beat at a medium speed until smooth. Fold the egg whites and nuts into the batter and pour it into a greased 9-inch square Pyrex cake pan. Bake the brownies in a preheated slow oven (325°) for 30 minutes or until firm to the touch. Cut the brownies into 4-inch squares while warm but not hot.
Cream butter and shortening together until creamy. Add sugar gradually until fluffy. Add eggs, one at a time. Add lemon extract. Blend in flour with spoon; fold in 7-Up. Bake in well-greased tube pan at 350° for 45 minutes.
Cut each potato lengthwise into 14 thin wedges. Place in a large heavy-duty zip top bag. Add oil, apple juice and curry powder to bag. Seal bag and shake until potato wedges are well coated. Remove potato wedges from bag and place in a single layer on a 15 x 10 x 1-inch jelly roll pan coated with cooking spray. Bake at 400° for 45 minutes or until crisp and lightly browned, stirring every 10 minutes.
Brown pork chops in oil about 5 minutes each side. Add cranberry sauce which has been chopped into small pieces. Add dressing. Cover and simmer for 20 minutes. Serve with fluffy rice and put sauce over rice. Delicious! Makes 2 to 4 servings.
Cream butter and sugar. Add eggs, one at a time. Add flour and sour cream alternately. Mix well. Add vanilla and mix. Bake 1 hour at 325° for 1 hour in greased angel food cake pan. Cool in pan for approximately 20 minutes. Invert on cake plate.
Put strawberries, washed, hulled and halved, in a buttered 1-quart baking dish. Sprinkle berries with sugar, lemon juice and water. Remove crust from four 1/2-inch slices of day old bread (white) and cut bread into 1/2-inch cubes. Cover berries with cubes and sprinkle with brown sugar and lemon rind. Dot with butter and bake at 350° for 25 minutes or until bread cubes are slightly brown. Serve warm with sweetened whipped cream flavored with Kirsch. Serves 4.
Mix all ingredients except ginger ale. Chill; add ginger ale just before serving. I have used this recipe many times and always get compliments. Makes 25 servings.
Arrange artichoke hearts in a buttered shallow 2-quart baking dish. Top evenly with crab. Melt butter in a 1 1/2 or 2-quart pan over medium heat. Add mushrooms and cook, stirring often, until mushrooms are soft and liquid has evaporated. Blend in flour and stir until bubbly. Remove from heat. Gradually add milk and broth, stirring constantly. Return to heat; cook, stirring, until sauce boils and thickens. Stir in Worcestershire sauce and sherry. Pour sauce over crab mixture. Sprinkle with cheese and bake 30 minutes at 375°. Sprinkle parsley on top. Serves 4.
Dissolve 1 package jello in 1 cup boiling water; stir in cold water. Pour into a 6-cup mold. Chill until set, but not firm.
Add the molasses, well beaten eggs, milk, melted butter and ginger or orange rind, in order, to the grated sweet potatoes. Turn into a well-greased baking pan and bake for about 45 minutes in a 350° oven, sprinkling brown sugar and cinnamon over the top at the end of first 25 minutes.
Crumble hamburger and add chopped celery and onion while cooking. Cook until done. Add rest of ingredients. Simmer for 25 to 30 minutes.
Mix together the flour, sugar, lemon rind and vanilla in a bowl. Add the egg yolk and butter and blend until the mixture forms a ball. Put into a plastic bag or wrap in wax paper; chill for about 1 hour. Divide the dough into quarters. Butter a 9-inch spring-form pan. Separate the bottom from the sides. Roll 1/4 of the dough directly on the bottom of the pan. Trim the edges. Bake in a 400° oven for about 10 minutes or until golden brown. Cool.
Cut thin slice of cheese to cover each corn chip. Add sliver of jalapeno pepper. Place under broiler just until cheese melts. Serve warm.
Combine sour cream, mayonnaise and curry powder. Toss gently with remaining ingredients, except almonds, peaches, fruit juice and lettuce. Chill several hours before serving. Dip peaches in fruit juice to prevent turning brown. Mound chicken salad on lettuce leaves and surround with drained peach slices. Top with almonds. Serves 8 tol 10.
Mix strawberries with 1/4 cup sugar and let stand for 30 minutes. Mix dry ingredients together in a large bowl. Make a well in the center and add the strawberries and eggs. Then add the oil and the nuts. Mix thoroughly. Pour the batter into 2 greased standard size loaf pans. Bake at 350° for 1 hour or until the bread tests done. Remove from pans and cool on rack.
Wash tomatoes and slice into 3/4-inch slices. Mix flour, salt and pepper. Dip tomato slices into flour mixture. Heat margarine in a 10-inch skillet until melted. Add tomato slices; cook, turning once, until golden brown.
Put in saucepan and simmer for 5 minutes. Pour sauce over meat balls. Bake in oven about 1 hour.
Dissolve jello in boiling water; stir for 3 minutes. Stir in cold water and lemon juice. Refrigerate about 1 1/2 to 2 hours. Stir in mayonnaise with wire whisk. Stir in apple, celery and nuts. Pour into mold. Let set for at least 4 hours. Serves 10 nicely.
In medium bowl, combine milk, yogurt and orange peel; blend well. Beat until well blended. Let stand 5 minutes. In large trifle bowl, layer half the cake pieces, 1/3 of the fruit and 1/2 the pudding. Repeat layers. Arrange remaining fruit on top. Cover and refrigerate 2 to 6 hours before serving. Calories 130, fat 1 g.
In saucepan, mix juice, sugar, flour and egg. Cook until thick. Let cool completely. Mix Jell-O, boiling water and 7-Up; let partially set while in bowl. Add pineapple, bananas and marshmallows. Pour into Pyrex dish or mold. To the sugar mixture, add Cool Whip, then pour over Jell-O mixture. Top with shredded Cheddar cheese or chopped pecans. Let set overnight in refrigerator. (Can be used as salad or dessert.) Serves 12 to 14.