HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter and sugar until fluffy and smooth. Add eggs and vanilla and beat until well blended. Mix flour, soda and salt together, then stir into mixture. Add oats. Stir until well mixed. Spread into ungreased baking pan. Add filling. Bake in moderate oven (350°) for 25 minutes, until top is lightly browned and springs back when touched with fingertip. While bars bake, prepare frosting. As soon as bars come from oven, drizzle or spread frosting over surface. Cool to room temperature before cutting.
Mix well and pour in two 5 x 9-inch greased loaf pans. Bake 1 hour at 350°.
Grease a 9 x 13 x 3-inch pan (9 x 13 x 2-inch will run over). Cover bottom with coconut, then layer nuts. Mix cake and put over nuts. Mix margarine, powdered sugar and cream cheese. Spoon over mix; do not stir. Bake at 350° for 1 hour.
Mix flour, baking powder and salt together in a bowl. Let stand until cold. Add the beaten egg. If dough is too soft to roll, add more flour. Roll or cut into pieces or strips. Drop into boiling broth. Cover and cook for 12 to 15 minutes.
Place pork roast in slow cooker, cover and cook on high for 5 to 6 hours. Remove roast and pull meat into shredded pieces. Pour out any liquid in the pot and combine pork with the remaining ingredients in slow cooker. Cook on high for 2 hours. Serve on buns.
Brown meat, onion and garlic in oil. Add soup and thawed vegetables. Stir in rice and seasonings. Turn into 2 1/2-quart casserole. Cover and bake 25 minutes at 350°. Remove cover and top with noodles. Return to oven for 5 minutes. Serves 6 to 8. Or cook in microwave 15 minutes on Medium-high.
Combine all ingredients and bring to a boil. Simmer 20-30 minutes (stirring to keep from burning) until slightly thickened. Makes about 4 1/2 cups.
Mix margarine, chopped onions, Cheddar cheese, salt, pepper, sour cream and soup together. Add package of thawed potatoes. Crumble corn flakes or Ritz crackers on top. Bake 30 to 40 minutes at 350° in a 9 x 13-inch Pyrex dish.
Bake, uncovered, 20 to 25 minutes at 325°. Refrigerate overnight. Cut into small squares before serving.
Dissolve bouillon cubes in 1/2 cup water. Bring to a boil. Add cabbage. Bring to a boil again. Cook for 5 minutes. Season to taste.
Drain juice from crushed pineapple into shallow dish. Slice bananas and dip in pineapple juice.
Mix pineapple and marshmallows. Let stand overnight. Just before serving, add whipping cream and nuts. Fold ingredients together. Do not stir.
Brown lamb in oil. Pour water over lamb. Cover and simmer one hour. Add remaining ingredients. Simmer 30 minutes.
Place pork chops in skillet. Top with soup mix and pour in salad dressing and water. Bake, covered, in moderate 350° oven for 1 hour. Serves 4.
Place banana slices in reserved pineapple juice while mixing rest of salad. Drain fruit cocktail, mix with rest of ingredients. Drain bananas before adding to mixture. Chill several hours before serving.
Melt butter. Add the rest of the ingredients. Bring to a boil. Pour over baked wings and stir.
Combine flour, baking soda, salt and baking powder; set aside. In a large mixer bowl beat shortening, egg yolks and sugar until creamy. Add cocoa powder and vanilla. Add flour a little at a time, alternating with the milk. Beat until smooth. Drop dough by 1/2 tablespoons onto ungreased cookie sheet and bake in 350° oven for 10 to 12 minutes. Remove to a wire rack and let it cool.
Brown sausage and onion; drain. Drain beans and fix in baking dish. Put sausage and onion on top of beans, then tomato soup. Fix instant potatoes according to package and put on top. Bake at 350° for 30 minutes.
In a large mixer bowl, mix 1 cup of flour, sugar, ginger, baking powder, cinnamon, baking soda and salt. Add water, shortening or margarine and molasses. Beat with electric mixer on low speed until blended, then on high speed for 2 minutes. Add remaining flour and eggs; beat until blended. Stir in nuts. Pour into greased pan. Bake in a 350° oven for 20 minutes, or until toothpick inserted in center comes out clean. Cool for 10 minutes on wire rack.
In 3 gallon pot, put bite size pieces of hamburger meat in water as it is coming to a boil. Then add chopped vegetables, frozen vegetables and rest of ingredients. Cook slowly for 1 1/2 hours. Let it sit overnight in refrigerator and then can be frozen in small containers.
Preheat oven to 350°. Cream the margarine and brown sugar. Add egg yolk and flour. Spread in a large, glass 9 x 13-inch pan. Bake for 15 to 20 minutes until barely brown. Don't overbake. Lay the Hershey bars on top of hot cake as soon as removed from oven. Spread chocolate over whole cake. Sprinkle with chopped nuts. Cut before cooled.
Peel apples and cut in blocks; put in jar. Put milk in quart jar; add pudding. Stir at once with a fork until dissolved; put lid on. Shake real good and refrigerate. Next put jello and water in jar; refrigerate when cool. In another jar put celery in refrigerator. Put cream cheese in mixer bowl; at room temperature beat until smooth. Slowly add condensed milk, vanilla and lemon juice; beat until very fluffy. Refrigerate in quart jar.
In a small bowl, combine onion, mustard, marjoram, rosemary and pepper. Spread mixture on all sides of roast. Cover; refrigerate for 2 hours or up to 24 hours. Roast or grill meat.
In a small pot on low heat, combine first 5 ingredients. Let simmer till margarine melts. Spread mustard mixture on both of rolls. Layer ham and cheese. Put top on and cut through individual rolls with electric knife. Put in the pan, cover with foil and bake at 400° for 20 - 30 minutes. Take out and enjoy.
Mix these ingredients together and add your service through a sieve so faults will sift away and cause no one to grieve. Stir mixture lightly with a son or daughter, making every stroke a prayer. Pour gently in the pan of kindness, love and care. Bake slowly in the heart and when done, allow to cool. Share kindly with thy neighbor. Serve with the Golden Rule.
Boil chicken in pieces until tender. Remove from bone (can add extra chicken). Cut flour tortillas in fourths; soften in broth. Line baking pan with tortillas. Chop onion and green pepper. Layer half of chicken, green pepper and onion in pan. Put another layer of softened tortillas. Add remaining chicken, green pepper and onion. Sprinkle with garlic salt. Mix and pour over cream of chicken soup, golden mushroom soup and tomatoes and green chilies. Sprinkle with grated cheese. Bake at 350° for 45 minutes to 1 hour.
Saute onion, celery and zucchini in salad oil. Put all ingredients in Dutch oven. Cook 1 to 1 1/2 hours.
Mix together flour, salt, cocoa, baking powder and sugar in a medium bowl. Stir in milk, butter and vanilla. Mix until smooth. Pour into a well-greased 8X8 pan.
Butter large deep baking dish well. Place potatoes in dish. Pour sugars over potatoes. Sprinkle with cinnamon and stir carefully. Cut butter into squares and place over potatoes. Bake in covered dish at 350° for 1 hour and 40 minutes or until potatoes are tender and syrup thickens. Stir occasionally. Cover with marshmallows and return to oven until marshmallows melt.
Place flour, paprika and garlic powder in paper bag. Put chicken pieces in bag and shake until coated. Pan-fry coated chicken to light brown on both sides. Place chicken in casserole dish or baking pan. To drippings, add ketchup and remaining ingredients. Stir until bubbly. Pour over chicken and bake 1 1/2 hours in 350° oven.
Line bottom of a 9 x 13-inch oiled baking dish with one-half of tomato slices, cover with one-half of the prepared vegetables, then sprinkle with the rice and remaining vegetables. Top with remaining tomato slices.
Wash and soak beans overnight. Mix the molasses, brown sugar, salt, mustard and soda in bowl; let set overnight. Early in the morning, add pork (cut in small pieces), onions (cut in half) and the mixture from the bowl. Bake for at least 8 hours at 275°.
Bake chocolate cake as said on box. When done, poke holes throughout the cake. Pour caramel topping over cake; then pour the Eagle Brand milk over cake. Let cool; then ice with Cool Whip.
Melt chocolate and butter in 2-quart saucepan over medium-low heat. Add egg yolks and rum. Beat with wooden spoon or plastic whisk until well blended. Pour into bowl. Refrigerate 1 hour or until firm enough to handle. Shape mixture into 36 (1-inch) balls, about 1 teaspoon each. Roll in cocoa. Refrigerate several hours or until serving time. Makes 3 dozen.
Pour boiling water over rhubarb and let stand 10 minutes, then drain. Add sugar, water, flour and egg yolks. Cook on medium heat until thick. Add butter; pour into pie shell. Beat egg whites and 1 tablespoon sugar until stiff and add vanilla. Spread on top of pie. Bake 45 to 60 minutes at 350°.
Cook spinach as package directs. In small bowl, combine bread crumbs and basil. Dredge chicken with bread crumbs and basil. Heat oil in large skillet. Brown chicken on both sides. Leave in skillet and spoon spinach evenly over chicken and sprinkle with cheese. Cover and cook over low heat until cheese is melted.
Combine all the ingredients. Drop from a teaspoon into hot grease and fry like doughnuts.
Heat oven to 375°. Grease a baking sheet and set aside. Cream together Crisco, sugar and milk in a medium bowl at medium speed with an electric mixer until well blended. Beat in egg and vanilla. Combine flour, salt and baking powder. Mix into creamed mixture. Drop by level tablespoons onto a baking sheet 2 inches apart. Bake 7 to 9 minutes. Makes 1 1/2 to 2 dozen cookies.
Boil sugar, water and lemon rind for 5 minutes. Cool. Add juice of lemons. Bottle and place in refrigerator. Use 2 tablespoons syrup to 1 glass ice water.
Combine the crumbs, cheese, milk and mustard in a heavy-bottomed pan and heat, stirring, over medium-low heat. Cook until the cheese has melted and all the ingredients are hot and blended. Spoon over toast!
Lightly flour chicken and fry in butter until golden brown (approximately 5 minutes each side). Place in warm oven. Add 3 tablespoons of butter in pan. Saute onion and garlic. Add wine and lemon juice. Simmer on low 5 minutes. Add chicken to sauce and cover. Simmer 5 to 10 more minutes. Serve with rice. Makes about 4 servings.
Grease pan well. Bake at 350° for 35 to 45 minutes. Brown under broiler a few minutes on top (note this recipe will fill a 10-inch pie).
Combine first 3 ingredients in a medium saucepan. When melted, remove from heat and slowly mix in the sugar, flavor and color. When it is a nice ball, remove from pan and shape as desired. Smaller pieces are better due to the richness of the mint. Makes about 1 pound of candy.
Melt oleo and mix in vinegar. Mix, by hand, all other ingredients. Add oleo and vinegar mix. Pour into unbaked pie shell (frozen deep-dish pie crust works well). Preheat oven to 350° and bake 45 minutes or until center of pie is firm.
Resift flour with soda, salt, cloves, cinnamon and nutmeg. Into mixing bowl, combine sugar and cooking oil; mix thoroughly. Add eggs one at a time. Add vanilla. Add mashed potatoes with dry ingredients and pecans; mix thoroughly. Bake in greased Bundt or tube pan for 1 hour and 15 minutes at 350°. Invert on plate and cool.
Mash sweet potatoes/yams with 1/4 cup butter or margarine and 1/2 can of sweetened condensed milk. Mash until all lumps are gone and mixture is very smooth. Spread into 9 x 13-inch dish. Combine brown sugar, 1/2 cup butter and remaining milk in a saucepan over low heat. Heat and stir until mixture is smooth and creamy. Pour over potatoes. Sprinkle top with chopped pecans. Bake at 350° for 30 to 40 minutes.
Mix first four ingredients and fold in Cool Whip. Refrigerate for at least 6 hours. Delicious for Christmas.
Place all ingredients in a Ziploc bag. Shake to mix. Marinate fish or chicken for 30 minutes and drain well. If broiling or grilling, baste with marinade.
Stir together flour, sugar, soda, cinnamon, nutmeg, baking powder, salt and cloves in large mixing bowl. Lightly beat eggs. Beat in pumpkin and oil. Add to flour mixture, stirring just to combine. Spoon into two greased loaf pans. Bake at 350° for 55 to 60 minutes or until wooden pick comes out clean.
Melt oleo in casserole dish; saute onions and mushrooms in oleo. Add consomme, water, salt and pepper. Pour rice into mixture and stir. Cover and bake 45 minutes to 1 hour at 350°. Do not stir.
Cook meat and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce and water in a small bowl.
Blend well and stir constantly over burner until thermometer reaches 310° or hard crack mark on candy thermometer. Remove from burner, stirring constantly, and add one heaping teaspoon baking soda and 2 tsp. vanilla. Stir briskly until thoroughly blended. Pour mixture on to a buttered cookie sheet or buttered foil. Allow to cool until tacky to touch. Dump and stretch with hands. Allow to cool completely, then crack with back of big spoon.
Preheat oven to 400°. Grease baking sheet, but don't heat. Sift dry items into a bowl. Rub in shortening and margarine to get a moist, sand-like texture. Chill, covered, 30 minutes.
Mix all together and bake at 350° for 1 hour in greased and floured loaf pan. Makes 2 loaves.
Beat together and let set for 2 minutes. Pour over the cheese mixture. Top with remaining Cool Whip. Keep in refrigerator for several hours until firm. Cut and serve. Also good made with instant lemon.
Mix all ingredients together and top with Chinese noodles or potato chips and bake at 350° until bubbly hot, and celery and onions are done. A bouillon cube will help the flavor.
Chop corned beef, ham and onions, then mix all the ingredients together. Pat into ball. Cover it. Put it in icebox. It is better if you let it sit overnight.
Cream the oleo and cheese. Sift together the dry ingredients and add to the creamed mixture. Roll out 1/4 inch thick. Cut with cookie cutters. Bake 8 minutes at 375°. Do not overbake.
Heat the spinach enough to squeeze water out. Mix jello and water until it starts to thicken. Add the rest of the ingredients. Chill overnight. Serves 8 to 12.
Cook pasta according to directions. Drain and coat with 1 teaspoon olive oil to keep from sticking; set aside. In large skillet, combine beans, tuna, vegetable stock, 1 tablespoon olive oil, oregano and pasta. Simmer 5 to 7 minutes to allow mixture to thicken. Add salt and pepper. Turn off heat and let sit 20 to 25 minutes. Place in individual serving bowls. Top with Parmesan cheese. Serve warm with tossed salad or serve cold as a salad. Serves 4.
In a medium skillet, saute onion in butter until tender. Add garlic powder and celery. Saute 3 minutes. Add remaining ingredients except shrimp and rice. Cover. Simmer 10 minutes. Add shrimp. Heat through over low heat. Discard bay leaf. Serve over rice. Makes 2 servings.
In a bowl, combine 1 egg and evaporated milk. Stir in bread crumbs, pimiento, green pepper, Worcestershire, salt, cayenne and tuna. Chill thoroughly (15 minutes in freezer). Shape into 8 balls.
Place the first 2 ingredients in a large bowl in layers and sprinkle 1/2 cup of sugar on top.
Cook sugar, syrup and butter until bubbly. Pour over eggs; add vanilla and pecans. Pour in pie shell. Cook 45 minutes at 350°.
Brown the ground beef in skillet. Add onion, green pepper, oregano and garlic powder. After beef is browned, add spaghetti sauce and simmer until other ingredients are ready. In small mixer bowl, combine the Parmesan cheese, eggs and cottage cheese. Mix until blended. Set aside. Cook the spaghetti. Drain. Stir in margarine. Combine cheese mixture with spaghetti. Press into pie pans to create pie shells. Fill pie shells with ground beef mixture. Bake, uncovered, in a 350° oven for 25 minutes. Remove pies. Sprinkle with Mozzarella and return to oven for 5 minutes.
In skillet, crumble sausage and cook until browned. Sprinkle flour over browned sausage, stirring constantly. When mixture is smooth, slowly add milk. Stir constantly until creamy and bubbly, about 3 minutes. Serve hot over homemade biscuits.
Mix ingredients together. Store in a moisture-proof container. To serve: Mix 1 1/2 to 2 teaspoons mix with a cup of hot water.
Preheat oven to 325°. Combine all ingredients, except bacon in bowl. Mix well. Spoon into lightly greased 2 quart baking dish. Top with bacon. Bake for 1 hour. Serves 4-6.
Mix salt with cabbage and let sit for one full hour to "draw" water from cabbage. Then squeeze cabbage; remove/pour off as much water as possible. Add carrot and green pepper.
Cook together water, salt and grits for 5 minutes. Add butter and garlic powder. Put cheese on top. Whip eggs and milk to make 1 cup. Put in casserole and cover with foil. Bake 1 hour at 375°.
Mix the cream cheese, milk, vanilla and lemon juice on medium speed until well blended. Pour into crust. Chill 2 hours. Cherry or blueberry pie filling may be added. Pie is ready to serve.
Mix sour cream, cream cheese and oregano together. Spread on a 9-inch pie dish. Mix sauce, pepperoni, onion and green pepper together. Spread over cream cheese mixture. Bake 10 minutes at 350°. Top with Mozzarella cheese and bake until bubbly. Serve with warm breadsticks or hard ones.
Mix everything together except cucumbers. Chill. Add cucumbers. Serve as a side dish.
Brown beef; drain. Add onions; mix in spices, Worcestershire sauce and tomato sauce. Place beef mixture in large casserole dish. Add soups and grated cheese. Place Tater Tots on top to cover entire layer. Bake at 375° for 45 minutes or until browned.
Put sugar and syrup in saucepan and bring it to a boil. Boil it for 1 minute; stir in peanut butter, mix well. Mix in Corn Flakes.
Cream sugar and Crisco. Add eggs, one at a time, beating after each. Add flavoring and dry ingredients. Add buttermilk. Mix well and pour into tube pan. Bake at 325° for 1 hour or until done. Leave cake in pan.
In one bowl, sift flour and sugar. In another bowl, soften shortening; add cold water. Gradually cut in sifted flour until all flour is mixed in. Knead until doughy.
For the Fiddle Creek Sandwich, 4 ounces thin, sliced turkey. Add to the ingredients between the roast beef and ham.
Melt butter in two 8-inch cake pans. Layer crumbs, coconut, chocolate bits and butterscotch bits in pan. Drizzle milk evenly over top. Cover with nuts. Bake at 350° for 30 minutes. Cool in pan; cut into squares. Yields 32 cookies.
Pour milk into medium size bowl. Stir in lemonade. Fold in whipping cream. Do not whip. Can use Cool Whip. Pour mixture into graham cracker pie crust. Refrigerate.
Core cabbage and remove leaves one by one. Steam leaves in covered kettle of salted water until pliable. Drain and cool. Brown beef and break into small pieces. Salt and pepper. Mix raw rice, mint and onion flakes into beef with 1 can tomato sauce (no added water).
Heat oven to 375°. Lightly grease baking sheet. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Bake for 10 to 12 minutes. Cool 2 minutes on cooling rack.
Mix together and bake at 350° for 30 minutes. Serve with Melba thins or crackers.
Fry and cool 4 slices bacon. Crumble. Place bacon in crock-pot. Add next 6 ingredients. Plug in cooker; heat 1/2 hour. Add remaining ingredients. Cook for about 4 hours. Makes 2 delicious 2-helping meals.
In a saucepan, combine oleo, sugar and milk and cook. Stir in cocoa, oatmeal, vanilla and nuts or coconut. Beat well and drop on wax paper by spoonfuls. Cool.
Remove cores of cabbage. In a large pot, steam cabbage and remove each leaf as it loosens. Save hearts of cabbage and chop. Put ground meat in a large bowl. Add onion tops and parsley. Mix well; salt and pepper to taste. Add tomato sauce and Ro-Tel tomatoes; mix well. Add chopped cabbage hearts to meat mixture. Add cooled, cooked rice to meat and cabbage mixture; mix well. Put one spoon of dressing in each cabbage leaf and roll up. Place in roaster by layers; salt and pepper each layer. Put two fingers of water in roaster. Cook, covered, at 325° for about 1 1/2 hours.
Cut meat into eight pieces. Sprinkle with flour, salt and pepper. Pound with meat tenderizer mallet or edge of a saucer. Place half of meat in a 2-quart casserole dish. Arrange half of the onion slices over meat. Repeat layers. Mix water and catsup and pour over top.
Combine milk, eggs and butter and stir until smooth. Add to corn and mix thoroughly. Pour into casserole or baking dish and bake in moderate oven at 350° until thickened to desired consistency which is about 40 minutes.
Cook spaghetti al dente and cool. Chop all vegetables very fine. Combine spaghetti and vegetables. Sprinkle with Salad Supreme by McCormick. Pour bottle of dressing over all and toss. Chill and serve.
Spread crescent rolls on cookie sheet. Bake 10 minutes at 350°. Mix cream cheese, mayonnaise and dry Ranch dressing. Spread over crust. Sprinkle chopped vegetables over cheese mixture.
Cream butter and sugar. Add eggs, mixing well. Add vanilla. Mix in flour, sifted with salt and baking powder, kneading toward the last if necessary. Refrigerate 1 hour. Roll out a little over 1/4-inch thick. Bake at 375° until lightly browned. Try dusting your board with a combination of flour and sugar. It prevents sticking and you won't work in additional flour which hardens and toughens cookies.
Cook macaroni and drain. Empty soup into small casserole dish; add milk, tuna, peas, cheese and macaroni. Stir. Top with crushed potato chips. Bake at 375° for 20 minutes.
Combine flour, salt, soda and cinnamon. Mix well. Set aside. Combine eggs and sugar. Beat until smooth. Add flour mixture; beat just until blended . Dredge peaches and pecans in 1/2 cup flour. Gently fold into batter. Bake at 375° for 50 minutes in 1 (13 x 9 x 2-inch) pan. Cool. Serve with or without whipped cream.
Mix all ingredients with a fork. Form balls and place on greased cookie sheet. Bake at 400 degrees for approximately 10 minutes or until light brown.
Combine strawberries and sugar. Beat well with an electric mixer. Stir in buttermilk. Pour into an 8-inch square pan. Freeze mixture until slushy. Beat well with mixer. Return to freezer and freeze until firm.
Saute onions, bell pepper and parsley in oil until soft. Do not brown. Add all other ingredients. Bring to a boil; turn down to a simmer. Cook until rice is done with the lid on pan.
Combine soup, water, chicken, nuts, celery, onion and 1/2 cup chow mein noodles in a shallow 1-quart casserole. Sprinkle with reserved noodles. Bake at 325° for 30 minutes. Makes 4 servings.
Preheat oven to 400 degrees. Prepare muffin tin with baking cups. Stir all dry ingredients together in large bowl. In a small bowl beat milk, oil and egg using fork or whisk. Make a well in the center of flour and pour in liquid ingredients all at once. Stir quickly until dry ingredients are moistened. The batter will be lumpy. Fold in blueberries. Fill cups 2/3 full and bake for 20-25 minutes or until golden brown.
Mix salt and plain flour. Cut in shortening with a fork and add water. Keep dry and cold. Form ball and roll out thin to desired size on floured board.
Soften cream cheese. Mix together all ingredients. Store in refrigerator. Best if made day ahead.
In large saucepan mix mayo, lemon juice, soup and water; heat. Stir in curry powder. Put cooked broccoli in 9 x 13-inch pan, ungreased, then chopped chicken. Pour sauce over, then stuffing, then cheese. Bake at 350° for 30 minutes.
Crush strawberries. In large bowl, stir together strawberries and lemon juice. Slowly sift in pectin, stirring vigorously. Set aside 30 minutes, stirring occasionally. Add corn syrup, stirring well. Gradually stir in sugar. When sugar is completely dissolved, ladle into clean 1/2 or 1 pint freezer jars, leaving 1/2 inch headspace (no paraffin needed). Cover with tight lids and put in freezer. Transfer to refrigerator as needed.
Combine blackberries and 1 cup sugar. Microwave for 6 to 8 minutes.
Preheat oven to 350°. Mix well the peanut butter, sugar, egg and whole wheat flour. Drop by teaspoon onto wax paper; shape into small balls with your hands and flatten each one slightly. Place on an ungreased cookie sheet (12 per sheet). Unwrap the Hershey's Kisses and press the flat side into the center of each cookie. Bake at 350° for 12 to 15 minutes. Let cool on the pan before removing. Makes 1 1/2 dozen cookies.